Potato Salad

KFC Potato Salad
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt
Lightly peel the potatoes and cut into bite sized pieces.

Burger King

 McDonald's has added more
breakfast sandwiches to compete with Burger King's wider
wake-up selection.  So the war continues.  And the battlefield
is splattered with ketchup.

1/4 cup mayonnaise
2 teaspoons French dressing
2 teaspoons sweet pickle relish
1 teaspoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon lemon juice
1/8 teaspoon paprika

Dump Cake

Dump Cake
1 can cherry pie filling
1 box yellow cake mix
1 can crushed pineapple
1/2 c. butter
Preheat oven to 350 degrees. Spread the cherry pie filling evenly in the bottom of a greased 13x9x2-inch
baking dish. Dump pineapple with juice and cake mix in next, spreading evenly in the pan. Cut butter into
pats and arrange on top of cake mixture. Bake for 1 hour.

Blueberry Coffeecake

Blueberry Coffeecake

2 c. blueberries
1 tsp. baking soda
1 c. sugar
2 c. flour
3 eggs, slightly beaten
1 c. sour cream
1 tsp. baking powder
1/4 tsp. salt

Avocado Ice Cream

Avocado Ice Cream

2 eggs, separated
1/3 cup granulated sugar
1 1/4 cup light cream
2 avocados
Finely−grated zest and juice of 1 large orange
1 1/4 cups heavy cream, whipped
Put egg yolks with the sugar in a bowl and beat until thick. Put the light cream in a heavy−based
saucepan, and heat to just below simmering point then beat into the egg yolks. Return to the rinsed pan
and cook over low heat, stirring constantly, until thickened. Set aside to cool, stirring occasionally.

Basic Chocolate Ice Cream Base

Basic Chocolate Ice Cream Base

2 quarts cream
2 quarts milk
3 pounds granulated sugar
Pinch of salt
12 to 16 ounces melted semisweet chocolate
4 cups egg yolks
1/4 cup vanilla extract
In a large pot over medium−high heat, combine the cream, milk, sugar, salt and chocolate. Temper in
the egg yolks (that is, add a little of the hot liquid to the egg yolks to warm them, then slowly add the
egg yolks to the hot mixture). Add the vanilla extract. Cook until the mixture thickens and coats the
back of a spoon. Use immediately, or chill in the refrigerator.

Almond Amaretto Gelato

 Almond Amaretto Gelato

Ingredients

4 cups heavy cream
5 egg yolks
1 cup granulated sugar
1 cup crushed blanched almonds
1 tablespoon Amaretto liqueur
Pour the cream into a saucepan and heat gently.
Beat the egg yolks and sugar together until pale and creamy.

Ingredients:
2 cups raw Japanese-style rice
2 1/2 cups water

How to Cook:

1. Put the rice in a bowl and wash it with cold water.
2. Repeat washing until the water becomes clear.
3. Drain the rice in a colander and set aside.
4. Place the rice in a pan or rice cooker and add water.
5. The amount of water used is just a little more than the amount of rice.

Fried Rice

Fried Rice

Ingredients:
 2 cups cooked Japanese rice (*left over rice is the best)
1/4 cup chopped onion
 1/4 cup chopped carrot
 1/4 cup chopped green pepper
1/3 cup diced ham
 2 eggs
1/2 tsp garlic salt
 1 tsp chicken bouillon
 2 tbsp soy sauce
 2 tsp vegetable oil

Tempura Shrimp

Ingredients:
12 large shrimps
 1 egg
1 cup ice water
 1 cup all purpose flour
 Vegetable oil for frying

How to Cook:
 Peel shrimp and make a couple incisions on the stomach side so that it stays straight.
Beat an egg in a bowl.
Add ice water in the bowl.
 Add flour in the bowl and mix lightly.

Basic Tempura Batter

Basic Tempura Batter

Ingredients:
 1 egg
1 cup ice water
1 cup all purpose flour

How to Cook:
Beat an egg in a bowl.
Add ice water in the bowl.
Add flour in the bowl and mix lightly.
Makes 4 servings
Be sure to use very cold water.
Do not overmix the batter.

Tentsuyu

Tentsuyu
Ingredients:
2 cup dashi soup stock
1/2 cup mirin
 1/2 cup soy sauce
1 tbsp sugar
How to Cook:
Mix all ingredients in a pan.
 Put the pan on high heat and bring the sauce to a boil.
 Cool the sauce.

Raw Carrot Soup

 Raw Carrot Soup
2 cups hot Homemade Vegetable Broth
1/2 c chopped almonds
1 c fresh parsley
2 to 3 T Bragg Liquid Aminos
1 c shredded carrot
1/4 c finely chopped green onions
In Vita-Mix or blender, place first four ingredients. Mix well, then blend
in carrots to desired consistency. Pour into bowls and garnish with
green onions.

Homemade Vegetable Broth

Homemade Vegetable Broth
8 to 10 cups distilled water
2 onions
2 to 3 garlic cloves
3 carrots
3 to 4 celery stalks
2 potatoes with skin
1/2 c parsley
1 t thyme
1 t basil
1 T Bragg Liquid Aminos

Slow and Savory Veggie Soup

Slow and Savory Veggie Soup

3 diced carrots
3 diced potatoes
2 stalks celery, chopped
1 diced onion
2 c chopped cabbage
2 c green beans
4 c diced tomatoes
1/2 c barley
2 T dried parsley
1 t dried basil
2 T Bragg Liquid Aminos

Fresh Tomato Soup

 Fresh Tomato Soup
1 large tomato
1 medium cucumber
1/2 red bell pepper
1 t Italian seasoning
1 t dill
1 t Bragg Liquid Aminos
1 t minced chives
1 t minced parsley
Place tomato in blender or Vita-Mix and blend at low speed until
creamy. Add remaining ingredients and mix well. Serve at room
temperature or cover and chill. Makes 1 to 2 servings.

Butternut Squash Soup

Butternut Squash Soup

1 c carrots, peeled and sliced
1 c chopped onion
1 clove garlic, minced
2 T olive oil
1 T minced ginger
2 t curry powder
1/4 t cinnamon
1/8 t nutmeg
2 medium butternut squash, peeled, seeded and cut into chunks
3 c organic apple juice

E-Z Vegetable Soup

E-Z Vegetable Soup

2 T olive oil
2 cloves garlic, minced
1 onion, chopped
3 carrots, chopped
1/2 c chopped celery
1/2 t Italian seasoning
2 T Bragg Liquid Aminos
1c fresh corn (off the cob)
1 c cabbage, chopped
1 can organic tomato sauce
1 can organic, chopped tomatoes
6-8 c water

Split Pea Soup

Split Pea Soup

1 clove garlic, minced
1 onion, chopped
1 T olive oil
1 t cumin
2-4 T Bragg Liquid Aminos
6 c water
1 c split peas
1 c grated carrots
1 potato, chopped
Sauté garlic, and onion in olive oil. Add cumin and 2 tablespoons of Bragg's and blend well.

Yakisoba

Yakisoba

3 packages yakisoba noodles
* 1 carrot
* 1/4 of a small cabbage
* 1/4 pound pork
* 1/3 cup yakisoba sauce
*or seasoning packages which come with yakisoba noodles
* Beni-shoga (red ginger)
* Ao-nori (green seaweed)