RWOP

Pork Steak and Veggie Salad

2 lbs Pork steak

1 tbsp oyster sauce

2 tbsp soy sauce

1 tbsp oil

one whole onion (ring slices)

whole pepper

3 cloves garlic

1. Wash and dry meat. In a pan, combine all ingredients except onions. Simmer low and turn meat in between for an hour or until meat is tender and sauce is thick. 

2. Drop ring slices and stir to combine.

1 small apple

1 wedge pineapple

1/4 yellow bell pepper

1 cup snow peas

1 small beet root

juice of small lemon

1 tbsp olive oil

ground pepper

salt to taste

paprika

1 tbsp seasoned vinegar

1. Julienne cut veggies and into a big salad bowl, separate beet.

2. Combine all ingredients except beet and stir lightly. Lastly, mix in beet and adjust taste. 

There you go. Enjoy!

Spicy Eggplant with Tofu

4 ichiban eggplant

1 block firm tofu

2 tsp paprika

2 tsp garlic powder

2 tsp turmeric powder

5 tbsp olive oil

1/2 of sweet onion

1 tsp pepper flakes or fresh hot pepper

pepper

1. Turn oven to high broil and drain water from tofu.

  2. Cut tofu approximately 1 inch by 1/2 inch thick and dry with paper  towel. 

                                                   

3. Put them in a bowl and marinate with 1 tsp of garlic powder, turmeric, paprika, pepper, and 1 tbsp of olive oil. Arrange tofu in cookie pan lined with foil and broil for 5 minutes.

4. Wash eggplants and cut top off. Cut each eggplants whole eggplant to 4 equal parts and into half. Put them in a bowl and follow marinating  and broiling procedure above. 

5. Use skillet in a medium heat oven, pour 2 tbsp olive oil and drop onions to caramelize. Combine broiled tofu and eggplant with the onion and lightly mix well. Season with oyster sauce and adjust taste. Add in pepper flakes and combine well. Cook for another 10 minutes and serve with rice.

Stir Fry Kale with Tofu

1 firm tofu

6 kale leaves ( break leaves into small peaces separating stalk )

1 tbsp oyster sauce

pepper

paprika

turmeric powder

2 tbsp olive oil

1 tbsp almond slices (garnish/optional)

1. Open tofu package and drain water. Cut into bite sizes and leave in paper towel to drain dry.

2. Marinate with pepper, paprika, garlic, oil and turmeric.

3. Line them up in foiled baking sheet and broil high for 5 minutes.

4. Bring kale to pan with oil and stir fry until done. Add in broiled tofu and season with oyster sauce.

White Log Cake (Christmas Cake)

White cake mix

3 lg eggs

1 c. milk

1/3 butter

2 c desiccated coconut

2 cream cheese

4 cherries 

1 c powdered sugar

2 tbsp eggnog

3 tbsp hershey strawberry syrup

2 tbsp powdered sugar for dusting

Pre-heat oven to 350 degrees. Combine eggs, milk, and butter in a mixer and mix until bubbly. Slowly scoop in cake mix and beat for at least 3 minutes. Line a cookie pan with wax paper and pour mixture. Use spatula to level mixture and in to the oven. Bake cake for 15 minute or until done, use tooth pick to check after 15 minutes. Take cake out and dust top of cake with 2 tbsp powdered sugar. Use a clean kitchen cloth to cover entire pan and securely invert cake. Slowly take wax paper out and roll cake and set aside. In the  mixer, combine cream cheese and 1 cup powdered sugar, beat until smooth and pour eggnog to the mixture until well incorporated. Divide mixture to half and mix in strawberry syrup to other half. Unroll cake and fill with cream cheese and strawberry syrup  mixture evenly and roll back. Wrap rolled cake with aluminum foil and chill for an hour. Unwrap cake and set in a long cake pan and use the other half of cream cheese for icing. Top with cherries and sprinkle cake with coconut and slowly press coconut to sides of cake. Chill before serving.

Teriyaki Chicken

6 drumsticks

6 thighs

Marinade: 

1 tsp pepper

1/2 tsp salt

1 tbsp turmeric

1 tbsp paprika

1/4 c. teriyaki sauce

2 tbsp olive oil/cooking oil

1 tbsp oyster sauce

1 tsp garlic powder

Glaze:

1/4 c. teriyaki sauce

1 tsp turmeric

2 tbsp oil

Preheat oven to 400 degrees. Wash and trim chicken fats. Drain meat/use paper towel to dry excess water from meat. Combine marinade ingredients in a bowl and mix well. Put dried chicken in a ziploc bag and pour marinade. Distribute mixture to coat meat. Keep in the fridge over night. In a deep baking dish, line chicken and pour marinade over to chicken. Cover dish with foil and bake for 30 to 40 minutes. Check chicken when it's done, take chicken out from dish leaving the drippings, and transfer to another dish. Leave out for 10 minutes to air dry cook meat. Brush cooked chicken with glaze abundantly, take them back to the oven, and broil chicken to low until skin is brown. Oven temperature varies. Chicken should be brown for that yummy look. Enjoy!

Pumpkin Roll

3 large eggs

1 c. granulated sugar

1 c. pumpkin

3/4 c. all-purpose flour

1 tsp baking powder

1 tsp. cinnamon

1 tbsp. pumpkin spice

1/2 tsp. salt

Filling:

8 oz. cream cheese

1/2 c. confectioner's sugar

1 c. whipped cream

Preheat oven to 350 degrees.  Line cookie sheet with wax paper. Combine eggs and sugar in a mixing bowl, beat ingredients until well blended. On a low speed, add in pumpkin and blend well. Using a separate bowl, combine all dry ingredients, and mix ingredients using fork. Slowly add to egg mixture and beat until ingredients are all incorporated. Pour to prepared pan and use spatula to even out level of the mixture. Bake for 15 minutes. Cover top of cake with powdered sugar, line cloth on top of the pan, hold each end, and securely invert pan. Take wax paper out and roll cake cross wise. Set aside. 

Unwrapped cream cheese and beat over medium speed until smooth. Mix in powdered sugar and whipped cream. Blend well.

Unroll cake and fill evenly, roll back, and wrap with foil. Chill before serving. Drizzle powdered sugar on top before cutting.

Chicken and Fruit Salad

1/4 c. cubed chicken

1 wedge sliced pineapple, cubed

1 small gala apple, cubed

6 pcs. big green/red grapes, halves

6 pcs. cherry tomato

1/4 of red/orange bell peppers, cubed

1/4 c. dried cranberries

Dressing Ingredients: 

1 tsp. mustard

1 tbsp. olive oil

1 tsp. seasoned vinegar

pinch of salt

pinch of ground pepper

1/2 tsp. lemon juice

garnish with chopped cilantro 

Wash and cut all veggies including fruits. Put them in a big salad bowl. In a separate bowl, combine all dressing ingredients and mix well until all ingredients are incorporated. Assemble salad on a plate and pour at least 1 tbsp of dressing. Ingredients makes two servings.

Red Velvet Cupcakes with Cream Cheese Icing

red velvet duncan hines cake mix 

eggs

butter

milk

icing:

cream cheese

confectioners sugar

whipped cream

Preheat oven to 350 degrees. Follow cake instruction according to box. Fill cupcake sleeves 3/4 full and bake cupcakes for 20 minutes. Let it cool. Combine icing ingredients and mix until smooth. Use icing tip to decorate.

Hershey Chocolate Cupcakes

1 duncan hines chocolate cake mix

3 eggs

1/4 c. butter

1 c. milk

24 hershey chocolates

12 strawberries

icing: 

2  (8 oz.) cream cheese

1 c. confectioner's sugar

1 c. whipped cream

Preheat oven to 350 degrees. Empty cake mix to mixer and combine all cake ingredients. Mix approximately 2 minutes. Fill 24 cupcake sleeves 3/4 full, unwrap hershey chocolates, drop one chocolate to each cake mixture. Bake cupcakes for 20 minutes. Let it cool. Combine all icing ingredients to the mixer until smooth. Decorate cupcakes. Cut strawberries to half lengthwise and use as topper.