Recipe Corner

[Rogue Angel]

Zucchini Lasagna

1 pound lean ground beef
1/4 cup chopped onion
1 can (15 ounces) tomato sauce
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon ground pepper
4 medium zucchini (1-1/4 pounds)
1 cup creamed cottage cheese
1 egg, beaten
3 tablespoons flour
1 cup (4 ounces) shredded mozzarella cheese

In large skillet, brown beef and onion over medium heat; drain fat. Add tomato sauce and
seasonings. Bring to boil; simmer 5 minutes. Meanwhile, slice zucchini crosswise, into
1/4-in. slices. In small bowl, combine cottage cheese and egg. In a greased 12-in. x 8-in.
x 2-in. baking pan. Place half the zucchini and sprinkle with half the flour. Top with
cottage cheese mixture and half the meat mixture. Repeat layer of zucchini and flour.
Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375? for about 40
minutes or until heated through. Remove from oven and sprinkle with additional cheese, if desired. To cut more easily, let stand 10 minutes before serving.



Yield: 6-8 servings.

[Rogue Angel]

Hot and Sour Soup

<u>Ingredients:</u>

8 cups chicken broth
5 slices fresh ginger root
1 teaspoon whole black peppercorns
6 fresh green onions, chopped
1 red bell pepper, diced

1 cup fresh sliced mushrooms
1/2 cup bamboo shoots
1/2 cup rice vinegar
2 teaspoons chili powder
2 teaspoons sesame oil

<u>Directions:</u>

In a large cooking pot, add chicken broth, ginger root, and peppercorns, and bring to boil. Reduce heat to low and simmer uncovered for 20 minutes.
Strain broth, discard ginger root and peppercorns. Return strained broth to pot. Add green onions, red pepper, mushrooms, bamboo shoots, rice wine vinegar, chili powder, and sesame oil. Simmer for 10 minutes or until vegetables are just tender.

[Rogue Angel]

Bulgogi (Korean Barbecued Beef)

<u>Ingredients:</u>

3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 clove garlic, minced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black
pepper
1/4 teaspoon monosodium
glutamate (MSG) (optional)
1 pound beef top sirloin, thinly
sliced
1 carrot, julienned
1 green onion, chopped
1/2 yellow onion, chopped

<u>Directions:</u>

In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade. Place on grill, and cook for 15 to 20 minutes, or to desired doneness.

[Rogue Angel]

Easy Grilled Chicken Teriyaki

<u>Ingredients:</u>

4 skinless, boneless chicken
breast halves
1 cup teriyaki sauce
1/4 cup lemon juice

2 teaspoons minced fresh
garlic
2 teaspoons sesame oil

<u>Directions:</u>

Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
Preheat grill for high heat.
Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.

[Rogue Angel]

Fabulous Five Spice Chicken

<u>Ingredients:</u>

3 tablespoons soy sauce
3 tablespoons vegetable oil
2 tablespoons sherry
2 shallots
6 cloves garlic
2 tablespoons fresh ginger
2 tablespoons Chinese five-

spice powder
1 serrano pepper
2 tablespoons brown sugar
1/2 teaspoon ground anise
seed
1/2 teaspoon salt
2 pounds bone-in chicken parts

<u>Directions:</u>

In a blender or food processor, blend the soy sauce, oil, sherry, shallots, garlic, ginger, Chinese five-spice powder, serrano pepper, brown sugar, anise, and salt until smooth. Place the chicken in a large bowl. Pour the blended mixture over the chicken, cover, and marinate at least 1 hour in the refrigerator.
Preheat grill for high heat.
Lightly oil the grill grate. Discard marinade. Place chicken on the grill, and cook 10 minutes on each side, or until juices run clear.

[Rogue Angel]

Lemon Ginger Shrimp

<u>Ingredients:</u>

3 pounds jumbo shrimp, peeled
and deveined
1/2 cup olive oil
2 teaspoons sesame oil
1/4 cup lemon juice
1 onion, chopped
2 cloves garlic, peeled
2 tablespoons grated fresh
ginger root
2 tablespoons minced fresh
cilantro leaves
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
skewers

<u>Directions:</u>

In a blender or food processor, process the olive oil, sesame oil, lemon juice, onion, garlic, ginger, cilantro, paprika, salt, and pepper until smooth. Reserve a small amount for basting. Pour the remaining mixture into a dish, add shrimp, and stir to coat. Cover, and refrigerate for 2 hours.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste with reserved sauce while cooking.

[digitalsanity]

**laughs cuz Don is bangin martha stewart

[Rogue Angel]

oh... you think i COOK all this stuff... [img]confused.gif[/img] lol...

[Rogue Angel]

Twice Cooked Coconut Shrimp

<u>Ingredients:</u>

1 1/2 pounds large shrimp -
peeled and deveined
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1/2 tablespoon ground white
pepper
2 tablespoons vegetable oil
1 cup ice water
2 cups shredded coconut
1 quart vegetable oil for frying
1/2 cup orange marmalade
1/4 cup Dijon-style prepared
mustard
1/4 cup honey
1/4 teaspoon hot pepper sauce

<u>Directions:</u>

Peel, devein and wash shrimp. Dry well on paper towels.
Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.
3. Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C). Fry the shrimp in the hot oil until lightly browned; about 4 minutes.
Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.
Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side.

[Rogue Angel]

Asian Orange Chicken

<u>Ingredients:</u>

Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange
zest
1 cup packed brown sugar
1/2 teaspoon minced fresh
ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Chicken:
2 boneless, skinless chicken
breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

<u>Directions:</u>

Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes. Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours. In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat. Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.