London Broil Teriyaki

 Recipe from Time Life Family Favorites Made Easy

Prep Time: 5 minutes

Total Cook time: 25 minutes

Best with Roasted peppers

Ingredients

• 1 to 1 1/4 lb boneless top round; 1" thick
• 1 cup soy sauce
• 1/3 cup sugar
• 1 tsp finely chopped ginger
• 1 clove garlic, crushed
• 1 tbsp cornstarch
• 1 cup cold water
• 1/4 cup thinly sliced scallions; optional

Directions

1. Preheat broiler to high heat. In a small saucepan, combine soy sauce, ginger, sugar and garlic, stirring until sugar is dissolved. Remove 1/2 cup of sauce for basting
2. Place steak on rack of broiler pan. Brush basting sauce generously onto the steak
3. Broil 4" from heat for 10 minutes. Turn and brush with remaining basting sauce. Broil an additional 5 - 6 minutes or until desired meat temperature:
4. Mix cornstarch with water and add to mixture in saucepan. Bring to boil, stirring constantly. Reduce heat to low and simmer, stirring occasionally until thickened; 8 - 10 minutes
5. Let steak stand for 2 minutes away from heat. Slice diagonally across the grain. Serve steak with sauce. Garnish with scallions.

Sweet and sassy spare-ribs

 Recipe from Time Life Family Favorites Made Easy

Prep Time: 8 minutes

Total Cook time: 27 minutes

Best with Vegetable Fried Rice with extra plum sauce on the side

Ingredients

• 2 racks (1 1/2 lbs each) baby back ribs
• 1/4 cup hoisin sauce
• 1/4 Chinese plum sauce or apricot preserves
• 1/4 cup rice wine vinegar
• 2 tbsp soy sauce
• 2 tsp minced garlic; optional

Directions

1. Adjust oven rack to 6" from broiler. Preheat broiler to high
2. Line large shallow baking pan with heavy duty aluminum foil. Cut racks into individual ribs and arrange ribs meat side down, close together but not touching
3. In a small bowl, combine the remaining ingredients. Stir well
4. Spoon 1/3 sauce over ribs. Broil for 10 minutes.
5. Turn ribs meat side up. Spoon another 1/3 sauce over ribs
6. Broil ribs for 6 minutes and spoon remaining sauce over ribs. 
7. Broil an additional 4 minutes or until ribs are crispy

Old-Fashioned Beef Stew

 Recipe from Time Life Family Favorites Made Easy

Prep time: 15 minutes

Total Cook time: 29 minutes

Best with biscuit and gravy on top

420 Calories per serving.

Ingredients

• ¾ tsp coarse salt, divided
• ½ tsp fresh ground pepper, divided
• 1 lb boneless skirt or flank steak, cut into small chunks
• ¼ cup all purpose flour
• 3 tsp olive oil, divided
• 1 ½ cups coarsely chopped red onions
• 8 oz sliced mushrooms
• 3 cups beef broth
• 4 tsp tomato paste
• 3 - 4 large thyme sprigs
• 1 large bay leaf
• 1 lb baby Yukon gold potatoes, quartered
• 8 oz baby carrots
• 4 tsp finely chopped flat leaf parsley

Directions

1. Place flour, ½ tsp salt and ¼ tsp pepper into zippered bag. Put meat into bag, seal and shake to coat
2. Heat 6 qt pot over high heat. Add 2 tsp oil and coat pot. Remove meat from bag and place in pot. Brown meat on each side for about 2 minutes. Remove with slotted spoon. Set aside.
3. Add remaining oil to pot. Add onions; cook stirring occasionally until soft; about 4 - 5 minutes. Add mushrooms; sprinkle with salt and pepper. Cook mushrooms until tender; about 1 - 2 minutes. Add broth and whisk in tomato paste. Add bay leaf and thyme. Bring to boil.
4. Add potatoes, carrot and meat. Cover and adjust heat to rapid simmer. Cook for 15 mins
5. Remove bay leaf and thyme twigs. Divide stew into four bread bowls.

Creamy Shrimp Fettuccine

 Recipe from Easy Everyday Cooking

Prep Time: 15 minutes

Cooking time: 20 minutes

Perfect with steamed peas, scallops and crab

Ingredients

• 1 lb medium shrimp, peeled and deveined
• ¼ cup vegetable broth or white wine
  
• 2 cloves garlic, minced
• 8 oz fresh mushrooms, sliced
• 1½ cups whipping cream
• 1 tsp dried basil
• pinch of salt
• 8 oz fettuccine
• 2/3 cup grated Parmesan cheese
• ¼ butter, softened
  

Directions

1. Bring 2 cups of water to a boil in a large saucepan over medium high heat. Add shrimp. Boil for 1 minute or until shrimp turns pink. Remove shrimp with a slotted spoon; keep warm
2. Continue boiling shrimp broth. Add vegetable broth and garlic to the saucepan. Boil until liquid is reduced to ½ cup; about 12 minutes. Add mushrooms, whipping cream, basil, butter and salt.
3. Simmer sauce over medium heat, stirring occasionally; for about 6 minutes. Meanwhile, cook pasta according to package instructions; drain well. Place in a large bowl.
4. Add shrimp to saucepan. Heat for 1 minute. Spoon shrimp and sauce over pasta. Sprinkle with parmesan cheese and toss. Serve immediately.
5. Place leftover shrimp fettuccine in a casserole and top with buttered bread crumbs. Bake in a 350ºF oven for about 15 minutes for a delicious entrée

Sugar Cookies

 Recipe courtesy of Alton Brown from Good Eats: The Cookie Clause in Food Network Channel

Total hours: 2 hr 24 min

Yields: 3 dozen

Ingredients

• 3 cups all purpose flour
• ¾ tsp baking powder
  
• ¼ tsp salt
  
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tbsp milk
• Powdered sugar, for rolling out dough

Directions

1. Sift flour, baking powder and salt together. Set aside. Place butter and sugar in a large bowl of an electronic mixer. Beat until light in color on low speed. Add egg and milk to combine. Gradually add flour until mixture pulls away from the side of the bowl. 
2. Divide the dough in half. Wrap in waxed paper. Refrigerate for 2 hours
3. Preheat oven to 375º F
4. Remove 1 wrapped pack of dough from the refrigerator 
5. Sprinkle surface where you will roll out the dough with powdered sugar. 
6. Roll out dough to ¼ inch thick. Move dough around and check underneath frequently to make sure it is not sticking. If dough has warmed up during the rolling process, place a cold cookie sheet on top of the dough for 10 minutes to chill.
7. Cut dough into desired shape. Place cookies at least 1 inch apart from each other on greased baking sheet
8. Bake for 7 to 9 minutes or until cookies are beginning to turn brown around the edges. Make sure to rotate cookie sheet halfway through baking time.
9. Remove from the oven when done. Let sit on baking sheet for 2 minutes on a wired cooling rack
10. Serve as is or decorate as desired. Store in an air tight container up to a week.

Filipino Rice Cake

 In the Philippines, this little nugget of pastry is called "Puto." I do not need to explain that this is a derogatory word to all those people of the Spanish countries. I'm sorry. Some Filipinos enjoy this treat with dinuguan or in the morning as it is or with coffee.

Ingredients

• 4 cups rice flour
• 2 cups sugar
• 2 ½ tbsp baking powder
• 2 cups coconut milk
• 2 ½ cups water
• ½ cup butter, melted
• 1 egg
• Cheese for topping (optional)
• Food coloring (optional)
• 1 tbsp tapioca (optional)

Directions

1.  Sift the dry ingredients together into a bowl until they're thoroughly incorporated. 
2. Combine 16 oz of rice flour and 1 ½ cups of water in a bowl. Cover it. Let it sit at room temperature overnight
3. Add the butter, coconut milk, egg and mix all the ingredients thoroughly. To make the rice cake gelatinous, you can add 1 tbsp of tapioca to the entire batch
4. To create multiple colors, divide each batch into 4 parts. Place 1 - 2 drops of unique colors
5. Pour the mixture in molds or small cupcake pans
6. Put cheese on top of the mixture
7. Prepare the steamer. Put the molds in the steamer. Steam for 20 minutes. Check up on them after 10 minutes. Pierce rice cake with toothpick to check if the dough comes out clean
8. Remove auto from molds when done. Cool for 2 minutes
9. Serve while warm