Taco Seasoning

 

1 Tbsp. Chili Powder

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. Crushed Red Pepper Flakes

1/4 tsp. Dried Oregano

1/2 tsp. Paprika

1 1/2 tsp. Ground Cumin

1 tsp. Sea Salt

1 tsp. Black Pepper (optional)

Teriyaki Flank Steak Marinade

Flank Teriyaki Marinade Sauce and Dressing:
1/2 cup Soy Sauce
1/2 cup Brown Sugar
2 Tablespoon Garlic, minced
2 Tablespoon Ginger, minced
2 Tablespoons Apple Cider Vinegar
2 Tablespoon Sesame oil
1 Tablespoon Ketchup
1/2 teaspoon Red Pepper Flakes

1 Flank Steak (1 1/2 lb)
Combine in resealable plastic bag with Flank Steak. Chill at least 2 hours. Remove the steak and put the sauce on a pan to boil. Use sauce as salad dressing sauce.

Preheat grill to high. Grill or broil flank steak.

Salad or wraps (for wraps, cut tops off leaves and use like a wrap)
Leaf or Romaine Lettuce
1 cup Bean Sprouts
1 cup Red Bell Peppers. julienned
1 cup Carrots, julienned
1 cup Sugar snap peas or Snow Peas
1/2 cup Mint leaves
1/2 cup Basil leaves

We love this dish!

Chinese BBQ Pork

1.25 lb. boneless pork tenderloin, 

(cut after baking into appropriate lengths for slicing finger pork slices)

Mix together Marinade:
2 T Brown Sugar
(2 T Red Food Coloring)
3 cloves Garlic, minced
1/4 C  Hoisin Sauce
1/4 C Honey
1 T Sriracha 
3 T Soy Sauce

1 1/2 t Chinese Five Spice

2 T Vegetable Oil

Sesame Seeds

Combine all ingredients in mixing bowl. Place Pork Tenderloin and added ingredients in sealed zip lock or container chill 24-48 hours.
Add reserved liquid/marinade to sauce pan and bring to simmer for 5 minutes. 

Roast Pork Tenderloin on rack (in pan with water under rack) 350 degrees for 25-30 minutes basting with simmering sauce every 10 minutes. 

Internal temperature 140 degrees, remove from oven. Rest pork 5 minutes, slice thinly. Serve with hot Chinese mustard and sesame seeds

Asian Sweet & Sour Sauce

3/4 cups Water
1 1/2 Tablespoon Cornstarch
2 Tablespoon Rice Vinegar
2 Tablespoon Ketchup
2/3 cup Sugar
Dash of Soy Sauce

Mix and Heat to soft boil to dissolve sugar.
Commonly served with Chinese BBQ Pork Slices, Egg Rolls or sauce with Chinese Dinners

Seasoned Flour: Shake N Bake

2 cups Flour
5 teaspoons Salt
1 Tablespoon Pepper
1 Tablespoon Celery Salt
2 Tablespoons Dry Mustard
2 Tablespoon Garlic Powder
4 teaspoons Paprika
1 teaspoon ground Ginger
1/2 teaspoon Thyme
1/2 teaspoon Sweet Basil
1/2 teaspoon Ground Oregano

Store in sealed or airtight ziplock/container.
Use to coat Beef, Chicken, Fish or Pork before baking or frying.

Cream of Soup

Dry Mix:
1/4 cup Non Fat Dry Milk
1 1/2 Tablespoon Cornstarch
3/4 teaspoon Dried Onion
Dash Pepper
1/8 teaspoon Dried Basil
1/8 teaspoon dried Thyme
1/2 Tablespoon Instant Bouillon
(For Cream of Chicken Soup use Chicken Bouillon)
(For Cream of Mushroom soup use Beef Bouillon)

Mix together and save in an airtight sealed container. Make an extra large batch to save and have ready to use for next time you don't have the soup on hand.


For 1 can of cream soup:
1/3 cup dried mix above with 1 1/4 cup cold water or broth

Stir over low heat until thickened or microwave 4-5 minutes, stirring halfway between time.(Throw in some sauteed mushrooms for Cream of Mushroom Soup)
(Throw in some small chicken bits for Cream of Chicken Soup)

Onion Soup Mix from Scratch

1/4 cup instant minced onion
2 tablespoons instant beef bouillon
1/2 teaspoon onion powder

To make soup, stir mix into 4 cups boiling water; reduce heat. Simmer 5 minutes.
Use for dips, soups & roasts.
Recipe direct from Betty, America's most famous cook.

Asian Five Spice Powder

2 Tablespoons Anise
2 teaspoons Ground Cinnamon
2 teaspoons Fennel seeds
1/2 teaspoon Cloves
1/2 teaspoon Szechuan/Pepper
Grind together. Makes 1/4 cup powder. Keeps for several months in airtight container.