Dijon glaze baked chicken

To make this chicken, preheat your oven to 450ºF. Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar.

Put a 1.5 pound package of chicken thighs into a foil-lined, oven-proof baking dish. I used boneless, skinless thighs. Six came in my package, which made enough to serve 3 people. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.

Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sabau (sauce) over the top. Sprinkle over some fresh rosemary.

Ingrediments:
Chicken thighs- 1 package
Dijon mustard- 1/2 cup
Maple syrup- 1/4 cup
Rice/rice wine vinegar- 1 tablespoon
Fresh rosemary
Salt and pepper

KFC Coleslaw

Ingrediments:
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion


Directions:
* Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice)
* Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth
* Add cabbage, carrots, and onions. Mix well.
* Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better

Banana Cream Squares

1/2 cup butter or margarine, cold
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 egg, slightly beaten
1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 tub (8 oz) frozen whipped topping, thawed
1 box (3.4 oz) instant banana pudding mix
3 medium ripe bananas, sliced

Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. In medium bowl, cut butter into cookie mix using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Mix egg in remaining mixture until incorporated. Press crumbs evenly in bottom of dish. Bake 13 to 15 minutes or until light golden brown around the edges. Cool completely.

In 15 x 10x 1 inch pan or cookie sheet, place the reserved topping crumbs in a thin layer. Bake 8 to 10 minutes, stirring occasionally or until light golden brown. Cool completely. Crumble into small pieces. Set aside.

In 3-quart mixing bowl, beat cream cheese with electric mixer on medium speed, for 1 minute or until smooth. Add sweetened condensed milk. Beat until well blended. Beat in the whipped topping until smooth. Add the pudding mix and continue to beat for an additional 2 minutes or until everything is well combined.

Spread 1/3 of the pudding mixture onto cooled base. Arrange bananas in a single layer over pudding, Top with remaining pudding mixture and refrigerate for 10 minutes or until set. Sprinkle the cookie crumbs over the pudding. To serve, cut into 24 squares, 4 rows by 6 rows, and serve individually.

http://www.bettycrocker.com/recipes/banana-cream-squares/0b9f0074-c5f5-48a3-979a-1a7f244df2fc

Crab snack

Kamaboko and Crab Dip
Ingredients:
1 block Kamaboko (the pink and white one)
1 (8 oz) package of imitation crab meat
1 block cream cheese
1/4 cup Mayonnaise
1/2 cup Green onions
Salt to taste
Black pepper to taste
1 box of Nabisco Ritz Crackers
Cooking Instructions:
Shred or chop the Kamaboko. Mix all 4 ingredients together.
Place all ingredients into a food processor and blend well, adding more mayonnaise if necessary to get the mixture to medium dip consistency.
Add salt or pepper to taste.

Serve on Ritz crackers, townhouse or rice crackers.

Best when eaten with either Ritz Crackers or Townhouse.
Not to mention a great filling for won tons!! which become none other than Crab Rangoon.

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Pineapple Chicken

Sweet Hawaiian Crockpot Chicken:



Ingredients:
1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pounds chicken breast tenderloins.

Directions:
Add all ingredients to the crockpot and cook on low 6-8 hrs and they should just fall apart. Enjoy!

Pastele Stew

Ingrediments
6 cups chopped pork - bite size pieces
2 tbl spoons chopped garlic
4 bay leaves
1/2 round onion diced
1 30oz can bamboo shoots - slice to 1/8" thin slices no longer than bite size
small bunch cilantro (Chinese parsley) chopped about 1 cup when pau
1/2 cup of chopped green onions
2 small cans tomato sauce
1/2 cup of water (more if you think it's too thick for you
1 can olives - drain the water in the can added after everything else is prepared
1 tsp red chili pepper flakes
Achiote oil
As an alternative try using mushroom spear tips.

What to do?
Cook the pork first. Pork butt & belly pork cut cross-grain bite size then brown, then simmer with crush then cut small diced garlic & bay leaf and
Add 2 can (or 30oz)bamboo shoots stir it around a couple of minutes.
Add 1 can (or 6oz) Olives
Add the diced onions, cilantro, 1/2 bunch green onions, Chinese parsley diced small cut, stir for a couple of minutes.
Add 2 8oz can (or 1-16oz) tomato sauce tomato sauce and water.
Achiote oil is made using:
•1 cup olive oil
•2 1/2 tablespoons achiote (annatto) seeds
Then
1. Heat the oil and seeds in a small saucepan over medium heat just until the seeds begin a steady bubble (about 10 minutes).
2. Remove the saucepan from the heat and let stand for a minute.
3. Strain the oil.
Note: do not overcook or you will ruin the oil which is a majority of the flavor
Add the achiote oil using a strainer to strain out the seeds.
Add red chili pepper flakes and salt according to your taste.
Simmer for about 45 minutes. Then add the olives & mushroom spear tips after about 20 minutes of cooking.

Then . . . all pau.

Salads - Mac Salad & Gramma Lu's potato salad

HAWAIIAN Mac Salad -

Ingrediments:
any kine noodles, shell, twisty, elbow (large or small) or even mix 'em up.
6-8 Hard boiled eggs
3-4 celery stalks
Best foods mayonnaise
1 kamaboko fish cake

Directions:
boil the noodles, then cut to chunks
hard boil the eggs
fine chop the celery
cut the kamaboko into chunks or wedges like you see in saimin.
Take the cooked then drained noodles and mix in the celery, add in the hard boiled eggs, add in the kamaboko and stir up. Then add in the mayonnaise and stir up thoroughly.

As an additional surprise, I also hard-boil another 3 eggs and cut them in half making deviled eggs. then I stuff them into the top of the salad, just below the surface. Then when people scoop out their mac salad, they stumble across the deviled eggs for a surprise bonus to their salad.




Gramma Lu's potato salad:
6 big red potatoes boiled 20-25min
3 hard boiled eggs
1 stalk Celery
4 Sweet pickles & 1 tablespoon juice
3 green onions
Sour cream
4 slices crispy fried bacon
1 tablespoon bacon grease spooned over the potatoes, salt & pepper to taste
1/4 cup of mayonase and stir.
Stir in crushed fritoes