Cranberry Sauce (Tyler Florence) edited

Ingredients:
2 (8 oz) packages cranberries
1 zest of 1 orange (cut into strips)
2 Orange (skins removed and quartered)
Sugar / Orange Juice
1 Cinnamon Stick

Directions:

1. Put all ingredients into a sauce pan over medium heat and simmer until cranberries burst.
2. Slowly add sugar and orange juice to taste
3. Sauté until sauce thickens.
4. Remove cinnamon stick before serving.

Biscuits and Maple Cream (Cravings- Chrissy Tiegen)

Biscuits Ingredients:
1 stick Butter (very cold)
3 cups plus 2 tbsp. Flour
1 tbsp. Baking Powder
1 tsp Sugar
1 tsp Salt
1/2 tsp Baking Soda
1 1/2 cups Buttermilk (shaken)


Maple Cream Ingredients:
6 tbsp. heavy cream
3 tbsp. maple syrup
1 tsp salt

Directions Biscuits:

1. Preheat the oven to 425F
2. Put butter in a small bowl and toss it with 2 tbsp. of flour to coat and freeze for 5 mins
3. In a food processor, combine 3 cups flour, baking powder, sugar, salt and baking soda and pulse until well incorporated.
4. Pulse in butter until some pea-sized pieces remain ~15-20 pulses
5. Transfer the mixture into a big bowl and stir in buttermilk until everything is moistened. DO NOT OVER MIX OR IT WILL BE HARD
6. Transfer dough onto a floured surface and flower your hands. Kneed dough 3-4 times by folding down on top of the dough and pressing the pile in the middle.
7. Pat dough into a 8 inch square 1 inch high and cut into 9 squares.
8. Arrange onto a baking sheet almost touching and brush with maple cream.
9. Bake for 20 mins brush with maple cream again and then remove it after 1 min.

Directions Maple Cream:

1. Combine all ingredients, mix and set aside.

Daddy Lee's Wong Mo Bok Jee Gai

Ingredients:
Fresh Ginger
Fresh Green Onion
Five Spice
Vegetable Oil

Directions:

1. Mince ginger and green onion
2. Season with five spice and vegetable oil to taste

Boneless Shortribs (Food.com)

Ingredients:
2 lbs. Boneless Ribs
1 cup Dark Brown Sugar
1/3 cup Ketchup
1/2 cup Chili Sauce
1/4 cup Soy Sauce
1/4 cup wiskey
2 tbsp ground mustard
1 tbsp dried onion
pepper

Directions:

1. Combine all ingredients in a large pot and bring to a slow boil. Simmer for 45 minutes.
2. Double wrap ribs in foil and place in a baking dish. Bake for 120 Minutes at 350 degrees F.
3. Remove ribs from foil. Place ribs and sauce in pan uncovered for 45 Minutes at 350 degrees F.

Caribbean Jerk Seasoning (food.com)

Ingredients:
2 tbsp Dried Onion
1 Tbsp Garlic Powder
4 Tsp Thyme Leaves
2 Tsp Salt
2 Tsp All Spice
1/2 Tsp Nutmeg
1/2 Tsp Cinnamon
1 Tbsp Sugar
2 Tsp Pepper
1 Tsp Cayenne Pepper

Directions:

1. Mix all ingredients and store in a air tight container.
2. Rub desired amount on chicken.

Korean Rice Cake Dukbokki (Chow.com)

Ingredients:
Rice Cakes (enough for 2 people)
2 pieces Fish Cakes (sliced to 3/4 x 2 inch slices OR you can buy prepared in Banchan section of Korean Market)
1 Spring Onion (sliced big)
½ Onion
Dried Anchovies (you can buy prepared in Banchan section of Korean Market)
Sesame Oil
OPTIONAL: Kim Chee or Napa Cabbage
 
For sauce:
3 Tbs Chilli Paste (lessen for less spice)
2 Tbs Sugar
1 Tbs Soy Sauce
1 Tbs Starch Syrup (make your own water + cornstarch liquid mixture)

Directions:

1. If using dried anchovies, boil in water for 10 mins. (SKIP if using prepared anchovies)
2. Separate rice cakes and rinse in cold water.
3. Mix all sauce ingredients in a bowl.
4. In a sauce pan, boil rice cakes and fish cakes for 5 mins. (SKIP fish cakes if using prepared)
5. In a frying pan, on medium heat sesame oil and saute onions for 3 mins.
6. Add rice cakes, fish cakes, and anchovies to pan with some more water about 1/4 cup. Let simmer for 5 more mins.
7. Pour sauce over all ingredients and let sauce thicken. Adjust water slowly until you reach your desired sauce consistency.
8. Add kim chee or napa cabbage if you want more crunch.

Kalbi Marinade (Judy Joo)

Ingredients:

4 Tbsp Soy Sauce
3 1/2 Tbsp Brown Sugar
2 1/2 Tbsp Sesame Oil
2 tsp Grated Ginger
7-8 Grinds of Black Pepper
Pinch of Salt

Fung's Bulgogi Marinade

Ingredients:
Hot Chili Oil
Satay Chili
Garlic
Soy Sauce
Pepper
Go-Gee-Chong (chili paste)
Brown Sugar

 

Directions:

1. Mix all ingredients in bowl to taste.
2. Add Meat

 

Cheung's Green Goddess Dressing

Ingredients:

1 1/2 Cup Greek Yogurt
1 cup packed Basil Leaves
1/4 cup packed Chives
2 cloves Garlic (peeled)
1 Scallion (white and green parts)
A few dashes of Worcestershire Sauce 
1 lime (finely grated zest and juice)
2 tsp Kosher Salt
1 tsp Black Pepper
2 tsp Olive Oil

Directions:

1. Combine all ingredients in a blender and puree until smooth

Lemon Grass Marinade (Vietworld Kitchen)

Ingredients:

1 1/2 to 2 tbsp Light Brown Sugar
1 tbsp Garlic (chopped)
1 tbsp Shallot or Yellow Onion (chopped)
1 stalk Lemongrass (trimmed and finely chopped ~3 tablespoons)
1/4 tsp Black Pepper
1 1/2 tsp Dark Soy Sauce
1 1/2 tbsp Patis (Fish Sauce)
1 tbsp Oil

Directions:

1. Cut the pork shoulder steak into pieces about 3 to 4 inches big. Set aside.
2. Put the sugar, garlic, shallot and lemongrass into an electric mini chopper and process to a fine texture. (Or, mince the garlic, shallot, and lemongrass individually, put them into a bowl, and add the sugar.) Add the pepper, soy sauce, fish sauce, and oil and process to combine well. Aim for a relatively smooth texture. The marinade will be chocolate brown. Transfer to a bowl.
3. Add the pork, and turn to coat well. Cover and set aside at room temperature to marinate for 1 hour. Or, refrigerate up to 24 hours, letting the meat sit out at room temperature for 45 minutes to remove some of the chill before grilling.
4. Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. Nick with a knife to test. Transfer to a plate, loosely cover with foil or an inverted bowl for 10 minutes before slicing and serving.

Honey Garlic Sauce (rasamalaysia)

Ingredients: 

2 cloves Garlic (sliced or lightly bruised)
1/3 cup Honey
1 tsp Salt
1 tsp Chinese Cooking Wine, or dry sherry wine
1 tsp Apple Cider Vinegar
1/4-1/2 cup of Water
3 tbsp Oil

Directions:

1. Mix 2 garlic cloves, honey, salt, cooking wine, apple cider vinegar, and water well and set aside
2. Fry 2 garlic cloves in 3 table spoons of oil until brown and oil is fragrant. Discard the brown garlic
3. Gently pour in the Honey Garlic Sauce mixture, and bring to a light simmer, add in the cornstarch mixture to thicken the sauce, give it a quick stir and adjust salt/sugar/water to taste.

Tando's Oyster Sauce

Ingredients:

Sake
Soy Sauce
Lemon

Directions:

1. Put sake in pot and reduce alcohol
2. Add soy sauce and lemon to taste
3. Let boil. Remove from heat
4. Let sit 24 hours and serve on top of Raw Oyster

Tando's Soba Sauce

Ingredients:

Rice Wine Vinegar
Soy Sauce

Directions:

1. In skillet, heat rice wine vinegar and reduce.
2. Add soy sauce to taste.
3. Let boil and remove from heat
4. Let sit 24 hours and serve cold over soba noodles