Wasabi Noodles (The House SF)

Ingredients

Noodles: 1 lb fresh wheat noodles (udon, Shanghai-style, or thick Asian noodles)
Wok Oil: 1 tbsp peanut oil
Garlic: 2 tsp minced garlic
Soy Sauces: 1 tbsp regular soy sauce + 2 tbsp dark soy sauce
Flavorings: 2 tsp premium oyster sauce, a pinch of salt, and 1 tsp sugar
Wasabi: 4 tsp prepared wasabi paste (adjust to taste for heat)
Garnish / Bed: Sliced cool cucumbers or slivered Asian cabbage/slaw

Instructions

Cook the Noodles: Boil the fresh wheat noodles until chewy and al dente, then rinse with cold water and drain well.
Wok Toss: Heat peanut oil in a hot wok or large skillet. Add the minced garlic and toss quickly until fragrant. 
Season: Add the noodles, regular soy sauce, dark soy sauce, oyster sauce, salt, and sugar. Stir-fry quickly so the noodles absorb the smoky wok flavor. 
Add Wasabi: Remove the pan from the direct heat and gently fold in the wasabi paste so it coats the warm noodles without cooking out its pungent kick. 
Serve: Plate the warm wasabi noodles over a bed of cool, crisp sliced cucumbers or Asian slaw to replicate the restaurant's signature temperature contrast. 

Pull-apart Bread (Chrissy Tiegan)

 INGREDIENTS

3 cups shredded mozzarella cheese

1 1/2 sticks (6 ounces) butter, at room temperature

1/2 cup mayonnaise

1 1/2 cups finely grated Parmesan cheese

2 tablespoons finely minced garlic (about 4 cloves)

1 teaspoon red pepper flakes

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1-pound round loaf French bread

INSTRUCTIONS

Preheat the oven to 400°F.

In a bowl, combine the mozzarella, butter, mayo, Parmesan, garlic, red pepper flakes, salt, and black pepper. Using a serrated knife, cut the bread into a crosshatch pattern, making cuts 2 inches apart and taking care not to cut through the bottom of the bread.

Place the bread on a large sheet of foil on a baking sheet. Stuff most of the cheese mixture into all the cracks in the bread. Slather the remainder over the top of the bread. Coat another sheet of foil with cooking spray and lay it spray-side down on the top of the loaf. Crimp the two pieces together to seal the bread in foil.

Bake for 20 minutes, then reduce the oven temperature to 375°F. Remove the top sheet of foil and bake until the top gets golden and the cheese is super melty, 15 to 20 minutes longer.

Mangonada (Google AI recipe)

 Ingredients:

• 2 Large Lime juice
• 2 lbs. frozen Mangos
• 2-3 Cups water
• 1/4 Cup Cane Sugar
• 1 Cup Ice Cubes

To serve

• 2 fresh Mangos cubed
• 1/2 cup Chamoy
• 2-4 Tbsp. Tajin
• 6 tamarind candy straws

Directions:

1. Prep the Glasses: Rub the rims of your glasses with a lime wedge or dip them directly into chamoy, then roll them in a shallow dish of Tajín to coat. Drizzle the inside of each glass with a generous amount of Chamoy
2. Blend the frozen mangos, lime juice, cane sugar, and 1 cup of ice. Add 2 cups of water to start. Blend until completely smooth and slushy, adjusting with the remaining 1 cup of water if the mixture is too thick for your blender
3. Drop a handful of fresh cubed mango into the bottom of your prepared glasses. Pour the blended mango mixture over the top, alternating with extra drizzles of Chamoy for a beautiful layered swirl. Top with more fresh mango, a sprinkle of Tajín, and insert a tamarind candy straw

Sago at Galuman (cook_mum)

 Ingredients:

• 1 cup Small Sago (cooked)
• 1 can Jolly Grass Jelly
• 1-2 cups Arnibal or Brown Sugar
• 4-5 cups Water ( add more if needed)

Ice Cubes

Instructions:

1. Cook small sago as stated on package
2. Cut up grass jelly into cubes
3. Boil brown sugar in equal parts water (to make arnibal)
4. Cool sago and arnibal and combine in water
5. Add ice and serve

Limonada de Coco (mycolombianrecipes.com)

Ingredients:

• 1 cup cream of coconut
• 2 ½ cups crushed ice
• Juice of 3 limes
• 2 tablespoons of sugar or to your taste

Directions

1. Place all the ingredients in a blender until smooth.
2. Serve immediately and enjoy.

Southern Cornbread Recipe (Youtube)

 Ingredients

• 1 Cup Yellow Cornmeal
• 1 Cup Flower
• 1/4 - 1/2 Sugar 
• 3 tsp Baking Powder
• 1 tsp Salt
• 1 Egg
• 1 Cup milk
• 1/4 Cup oil or Butter
• 1/2 Cup Cream Corn (optional)

Directions

1. Pre-heat oven to 425 Degrees
2. Grease 8" Skillet with Butter generously
3. Mix all ingredients together until moist
4. DO NOT OVER MIX
5. Pur batter into skillet or pan
6. Place into oven and bake for 20-25 mins or until a toothpick inserted in the center comes out clean.

Mochi Waffle (Mochi Foods Brand)

 Ingredients

3 cups Mochi Waffle Mix

1 Egg

1/2 Cup milk

1/4 Cup Vegetable Oil

Powdered Sugar or Granulated Sugar

Directions

1. Combine all ingredients and mix for 1 min.
2. Using an ice cream scoop, form into balls
3. Coat balls in sugar
4. Put into Waffle maker

Short Ribs (Pioneer Woman altered)

Ingredients

• Kosher salt and ground black pepper, to taste
• 8 whole beef short ribs (bone in)
• 1/4 cup all-purpose flour
• 6 pieces pancetta, diced
• 2 Tbsp. olive oil
• 1 whole medium onion, diced
• 3 whole carrots, diced
• 2 whole shallots, peeled and finely minced
• 2 cups red or white wine
• 2 cups beef or chicken broth (enough to almost cover ribs)
• 2 sprigs thyme
• 2 sprigs rosemary
• 2 Tbsp Tomato Paste 
• 1 Tbsp Brown Sugar

Directions

1. Salt and pepper the ribs, then dredge in flour. Set aside.
2. In a large Dutch oven, cook the pancetta over medium heat until completely crispy and all the fat is rendered. Remove the pancetta and set aside. Do not discard the grease.
3. Add the olive oil to the pan with the pancetta grease, and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside. Lower the heat to medium.
4. Add the onion, carrot, and shallot to the pan and cook for 2 minutes. Add tomato paste and wine and scrape the bottom of the pan to release all the flavorful bits of glory. Bring to a boil and cook for 2 minutes.
5. Add the broth, brown sugar, 1 teaspoon salt, and plenty of pepper. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid.
6. Cover with the lid and place the Dutch oven in the oven. Cook at 350°F for 2 hours, then reduce the heat to 325°F and cook for 30 to 45 minutes more. The ribs should be fork-tender and falling off the bone. Remove the pan from the oven and allow it to sit, lid on, for at least 20 minutes before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)
7. Serve 2 ribs on a bed of creamy goat cheese polenta, spooning a little juice over the top.

Quinoa Panzanella Salad (The Kitchy Kitchen Claire Thomas)

Ingredients

• 1/2 fennel bulb
• Extra virgin olive oil
• Kosher salt
• 2 cups 1-inch cubes fresh sourdough bread
• 1/2 shallot, thinly sliced
• 1 1/2 cups cherry tomatoes, halved
• 1/4 cup Mustard and Lemon Vinaigrette
• 1/2 cup raw quinoa (I cooked the quinoa in chicken broth)
• 1/2 cup fresh basil chiffonade

Instructions

1. Preheat the oven to 400°F.
2. Thinly slice the fennel (I used a mandoline) and place on a baking sheet. Drizzle with olive oil, sprinkle with salt, and roast for 20 minutes, or until golden brown and crisp at the edges. Remove from the oven and let cool.
3. Coat the sourdough cubes in olive oil, place on a baking sheet, and toast in the oven for about 10 minutes, or until golden brown. Remove from the oven and let cool slightly.
4. Dress the sourdough (warm from the oven), onion, roasted fennel, and tomatoes in a bowl with the vinaigrette and let stand for 10 minutes.
5. Cook the quinoa as per package instructions and drain. Allow to cool completely.
6. Add the quinoa and basil to the sourdough mixture and toss again.

Mustard, Shallot and Lemon Vinaigrette

• 2 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1 tablespoon whole-grain mustard
• Honey to taste
• Kosher salt and freshly ground black pepper

InstantPot Adobo

 Ingredients:

Chicken wings or legs and thighs

3/4 cup White Vinegar
4/4 Soy Sauce (enough to level out bowl)
5 cloves Garlic (smashed)
1 Tbsp Pepper
1 Bay Leaf

* Optional Bananas or Dill Pickles

Directions

1. In a large glass bowl (or ziplock bag), marinate chicken in vinegar and soy sauce with garlic and bay leaf
2. Set InstantPot to Saute Mode and sear chicken and garlic. Move to a plate if the pot is getting crowded.
3. Add all ingredients back (including soy sauce / vinegar) back into InstantPot and set to Poultry Mode
4. optional - After meat is thoroughly cooked, place all meat on baking sheet and broil until crispy

Serve over white rice

optional use bananas or pickles as a side dish to complement

Caesar Dressing (Twisted)

 Ingredients 

• Salt
• Pepper
• 1 Clove Garlic
• 2 Tbsp Capers
• 5 filets of Anchovies
• 1 Egg yolk
• 3 Tbsp Dijon mustard 
• 1/4 Cup Olive oil
• 1/2 Lemon (juice)
• 1 cap full Red wine vinegar 
• 4 shakes of a bottle Worcestershire Sauce 
• 2 shakes of a bottle Tabasco
• Parmesan cheese 

Directions:

1. Add Salt and pepper to large bowl
2. Add Garlic and mash
3. Add Capers and mash
4. Add Anchovies and mash. Set aside
5. Add egg yolk add mustard and mix
6. Add olive oil and mix
7. Add lemon juice, red wine vinegar, Worcestershire sauce and Tobasco and mix 
8. Add garlic, capers, anchovies mixture to egg yolk mixture and combine well.
9. Add finely grated fresh Parmesan cheese.
10. Serve with greens

Shoyu Chicken (flywiththalia)

Ingredients:

• 2 lbs. Chicken Thighs (rinsed)
• 2 Cups Shoyu
• 2 Cups Chick broth
• 2 Cups Brown Sugar 
• 4 Tbsp Sesame Oil 
• 2 Onion (sliced or quartered)
• 1 Tbsp Garlic (minced)
• 3 inch Ginger (grated)

Slurry:

• 3 Tbsp Cornstarch 
• 3 Tbsp Chicken stock 

Directions:

1. Throw everything except slurry into the instant pot set to High Pressure for 35 mins.
2. Natural release for 5-10 mins then release pressure.
3. Change to saute mode to add slurry.

SushiBake - (annieschamorrokitchen.com)

 Ingredients:

• 12oz. Imitation Crab (chopped)
• 12oz. Small Shrimp (cooked and diced)
• 1 cup Sour Cream
• 1 cup Mayonaise
• 1/4 cup Furikake
• 1/2 cup Masago
• 1 cup Optional* Cooked crab meat or salmon
• 2 Cups Rice
• ~1 Wooden Cooking spoon full Sushi Rice Seasoning
• Seaweed 

Directions:

1. Preheat oven to 375 Degrees
2. Combine imitation crab, shrimp, sour cream, mayo, furikake and optional cooked crab meat or salmon.
3. Season rice with sushi rice seasoning and spread out in a 9 x 13 Baking Dish.
4. Spread crab mixture over the rice
5. Sprinkle furikake over the crab mixture.
6. Bake for 20 minutes.

Serve with seaweed 

Brussel Sprouts w/ Spicy maple glaze

Ingredients

• Brussel Sprouts (cut in half length wise)
• 1/2 tsp Salt
• 1 tsp Pepper
• 1/2 tsp Garlic Powder
• 1 Tbsp Honey
• 1/2 Cup olive oil

Glaze ingredients

• 1 Stick Butter
• 1/3 cup Maple Syrup
• 1 Tbsp Chili Flakes

Directions:

1. Preheat oven to 450 Degrees F with an empty baking sheet inside.
2. Toss all Brussel Sprouts ingredients into a large bowl and coat well.
3. Once the sheet is hot, remove it from the oven and place on a heat safe surface. Drizzle olive oil onto the sheet.
4. Carefully add the Brussel Sprouts to the sheet flat side down.
5. Roast for 25-30 mins until crispy

Directions for Glaze:

1. In a large pan, combine melt butter then add maple syrup and red chili flakes while whisking to combine ingredients. 
2. Coat Brussel Sprouts in glaze and serve.

Yolly's Lentils

 Ingredients:

• Lentils
• 2 Tbsp Garlic (diced)
• Onion (diced)
• Tomato (diced)
• 5-6 strips of Bacon (cut into 1/4 inch strips)
• salt (to taste)
• Olive oil (to taste)
• Vinegar (to taste / optional)

Directions:

1. Soak lentils for 3 hours or over night, if not soaking it will just take longer to cook
2. Heat about a cooking spoon full of olive oil. When warm, add Bacon strips
3. Add garlic when the bacon is about 1/2 cooked.
4. When garlic is 1/2 cooked, add onions (don't over cook the garlic) and then the tomato when the onions are translucent.
5. Smash / stir ingredients for about 3 mins and then add soaked lentils. Fill the pot up with water about 1/2 way, simmer until lentils are soft and tender, but add water if needed to ensure it doesn't get too dry. Add salt to taste.
6. Serve over rice with olive oil, vinegar and salt.

Garlic Noodles (leitesculineria.com)

Ingredients:

1/2 package of spaghetti noodles

4 tablespoons (2 oz) unsalted butter

1 Bulb garlic, minced

4 teaspoons oyster sauce

2 teaspoons reduced-sodium soy sauce or shoyu

2 teaspoons fish sauce

1 ounce grated Parmesan or Pecorino Romano cheese

Directions:

Boil noodles following directions on the package.

Add oyster sauce, soy sauce and Vietnamese fish sauce into a small bowl and mix well.

Melt Butter and add garlic. Sauteed until fragrant.

Add sauce mixture to butter and garlic and remove from heat. Mix well. 

Add cooked noodles (without fully draining them but let them drip dry).

Toss noodles in sauce and add cheese. 

Filipino Beef Giniling (Afritada Style) (AllRecipies.com)

Ingredients:

• 1 Tbsp oil, or as needed
• 1 clove garlic (minced)
• 2 lbs ground beef
• 1 ½ cups water, divided, or more as needed
• Black pepper (to taste)
• 2 medium red potatoes (cubed)
• 2 Carrots (cubed)
• 6 Tbsp soy sauce
• ½ cup raisins
• 1 ½ (6.5 ounce) cans tomato sauce
• ½ medium bell pepper (diced)
• 4 Tbsp white sugar

Directions:

1. Sautee garlic in med heat
2. Add beef and season with salt and pepper. Add 1/2 cup water
3. Add potatoes, carrots, and 3 Tbsp soy sauce. Simmer for 4 mins. Add water if needed.
4. Add raisins and simmer for 4 mins. Add water if needed.
5. Add tomato sauce and fill / clean out tomato sauce can with water and add to saucepan.
6. Add water if needed *consistency should be saucy but not soupy!
7. Stir in bell pepper and 3 Tbsp soy sauce for 3-5 mins more.

Beef Caldereta (Filipino Cooking Abroad)

 Ingredients:

• 1.5 lbs Beef
• 1/2 cup vinegar
• 6 peppercorns (crushed)
• 3 tsp cooking oil
• 2 tsp salt
• 3 cloves garlic (crushed)
• 1 onion (sliced)
• .5 cup tomato sauce
• .5 cup hot water
• .5 green bell pepper (julienne)
• .5 red bell pepper (julienne)
• 1 bay leaf
• 1 tsp tobascco
• 1 tsp sugar
• 3 Tbsp oil
• 8 oz peas
• 3oz liverwurst 
• Green olives (optional)

Directions:

1. Marinate beef in vinegar, peppercorn, and garlic for 1-2 hours
2. Brown beef in hot oil, set aside
3. Saute onions in juices from the beef until soft, but not brown.
4. Add beef back to pot
5. Add tomato sauce, bay leave, salt, sugar, and hot water. Bring to simmer 1-2 hours
6. Add bell peppers and tobasco sauce. Cover and simmer for 10 mins
7. Add liverwurst and peas, stir and cook for 5 mins

Filipino BBQ Pork (Filipino-food-lovers.com)

Ingredients:

2 Lbs. of Pork butt or belly (if using pork belly remove the skin)
1 Cup of soy sauce
1 Whole garlic peeled & smashed
1 Small onion minced
2 Lemons
½ Cup of 7UP
1 tsp. Ground black pepper
5 Tbsp Dark brown sugar
1 Cup of Banana sauce (ketchup)

Directions:

1. Soak bamboo skewers in water.
2. Mix all marinade ingredients into a bowl.
3. Marinade meat over night.
4. Skewer the meat and bbq until will cooked.

Taho (Hungryhuy.com)

Silken tofu

• 1 c soybeans
• 6 c filtered water for soaking
• 1 c filtered water for blending
• 2 c filtered water for cooking
• ½ c filtered water for squeezing
• ½ tsp epsom salt
• 2 tbsp filtered water for tofu

Pearls

• ⅓ c dry sago or white tapioca pearls
• 8 c filtered water

Traditional arnibal / syrup 

• ¾ c dark brown sugar
• ¾ c filtered water

Silken Tofu Directions:

1. Rinse the soybeans over running water and drain. In a large mixing bowl, combine soybeans and 6 cups of water to soak overnight (or at least 8 hours) on the counter. The next day, the soybeans should double in size.
2. Drain and rinse the soybeans then transfer to a blender with 1 cup of filtered water. Blend until the soybeans puree into a smooth consistency.
3. In a saucepan over medium heat, add the soybean puree and stir in 2 cups filtered water. Cook and stir until the puree is JUST about to boil or at 200 °F. Constantly stir the soybean puree. Do not leave your pot unattended because it will burn at the bottom.
4. Set-up a strainer lined with cheesecloth over a bowl and pour in the cooked liquid.
5. Strain the soybean puree carefully by squeezing out the liquid through the cheesecloth. I like to use silicone gloves during this portion.
6. After squeezing out as much as you can, open the cheesecloth and pour ½ cup of water over the soybean puree and squeeze the cheesecloth again. The soymilk should measure to about 2 cups. See picture for what the soy looks like after squeezing.
7. Clean your saucepan and place it over medium heat and pour in the soybean liquid. Bring to a boil and cook for about 7-10 minutes or until the raw taste is gone and it’s more sweet.
8. Remove from the heat and cool on the counter before transferring to heat safe containers. Move to the fridge to chill for 30-60 minutes. If you want it faster you can chill using an ice bath.
9. Combine the epsom salt and 2 tbsp of water until the salt dissolves. If you squeezed out a different amount of liquid than 2 cups, make sure to adjust your salt accordingly.
10. Pour the salt liquid carefully into your chilled soymilk and use a spoon to do 3-4 gentle “plunging” motions to mix the salt liquid into the soymilk. You don’t want to overstir the coagulant because this could change the texture of your tofu.
11. Pour your soymilk into the heatsafe ramekins no more than ¾ of the way up, and place them in a pan large enough to hold all the ramekins. Fill the pan with simmering water until it reaches slightly above the level of the soymilk. You don’t want the water coming too close to the rims because it might overflow into the soymilk. Cover the pan with a lid that is lined with a hand towel to prevent water dripping into the ramekins. Simmer for about 10 minutes or until the tofu is firm.
• Note: I used ramekins that were about 3 inches in diameter and 10 minutes was enough to set the tofu. If you use larger ramekins, the cooking time will need to change.
12. Carefully remove the ramekins from the water bath and let them come to room temperature on the counter before assembly.

Pearls Directions

1. In a pot, add the water and bring to a boil. Pour in the tapioca pearls and lower to medium heat. Stir the pearls to prevent them from sticking and cook for 30 minutes.
2. Remove the pot from the heat and cover with a lid for another 30 minutes.
3. Drain the pearls and rinse with cold running water.
4. The pearls should be translucent and soft. Transfer them into a bowl with water covering just above the pearls and set them aside until assembly.
• Note: if your pearls still have an opaque center and/or are hard in the center, repeat steps 1-3.

Arbinal Directions

1. Combine the sugar and water and bring to a boil. 
2. Lower to medium heat and simmer for about 5 minutes to slightly thicken the sauce. 
3. Remove from the heat and set aside until assembly.