Galbi

This is the most popular traditional Korean dish. Galbi is basically Korean BBQ short rib.
Koreans don't cook this dish often, though, for a few reasons. One, ingredients are expensive. Two, it is a little bit time consuming to prepare the food. So we cook this dish only for special occasions. However once you do it, it is very easy and tasty. If anybody wants to make it and finds it hard to get the ingredients let me know. I cook this dish very often so I can show you how to cook it or go to Asian market with you. I hope you enjoy it.

2 lbs marbled beef (I use Prime Rib from Whole Foods)
6 oz soy sauce
1 tbsp brown sugar
1 tbsp rice wine
1 tbsp citrus syrup (and more for cooking the beef)
2 tbsp olive oil
½ Asian pear or 1 can pear w/ juice
½ onion
5 cloves of fresh garlic
1 tbsp sesame oil
1 stalk of green onion
a dash of black pepper

Cut the beef in long strips (about 2 inches wide). Cut a grid like pattern on both
sides of each strip.
Pat each beef strip dry with a paper towel.

In a blender put the pear, onion, green onion and garlic. Blend until homogenous.
Add to the remaining ingredients in a large bowl.

Massage the sauce into the beef (the grid pattern will increase the surface area for
which the marinade can enter the beef). Place the beef strips in a separate container.
When done massaging beef strips with sauce, pour remaining sauce onto beef strips.

Marinade overnight.

Preheat frying pan. Place beef on hot frying pan. Intermittently move the beef
around the frying pan so it does not stick or burn. Do not flip until the water from
the beef evaporates.
After the top of the beef has begun to brown, spread a small amount of citrus on top
of the beef (if you add the syrup when the beef is too moist the syrup will slide off
and burn on the pan).
Flip the beef and repeat.
Garnish with green onion or crushed pine nuts. (optional)

miracle meatballs

i tried getting a picture to accompany this lovely recipe, but meatballs aren't very photogenic. had you seen the pictures i took, you would probably skip making this dish and that would just be a crying shame.

this recipe makes a lot of meatballs {two 9x13's and one 9x9, depending on the size of your meatballs}. i love it because they make great leftover lunches or dinner!

i like to serve mine with rice.

MIRACLE MEATBALLS (McCall's revision)

3 lbs. ground meat (i like ground turkey)
1 can milk
½ tsp. garlic salt
½ tsp. pepper
2 cups oatmeal
2 tsp. liquid smoke
2 eggs
½ chopped onion
2 tsp. salt

Mix and form into balls {I use my cookie scoop}

Sauce:
2 cups ketchup
2 cups brown sugar
2 tsp. garlic salt
1/2 cup chopped onion

Mix and pour over meatballs. Bake at 350 degrees for 1 hour.

Beefsteak Casserole

• 1 - 1 ½ lb. of sirloin steak, trim off fat
• 2 TB. Shortening
• 1 Stalk of Celery sliced thin
• 1/3 cup soy sauce
• 2 tsp sugar
• ½ tsp pepper
• 2 cloves of garlic, minced
• ½ bag baby carrots
• 4 green onions, sliced
• sliced Mushrooms
• 2 TB cornstarch

Cut steak into bite-sized pieces about 1/4 inch wide & 1 inch long. Brown meat after season well with garlic salt & pepper

Add about 2 ½ - 3 cups water, soy sauce, sugar, garlic, celery, mushrooms, green onions & baby carrots to meat. When carrots can be pierced with a fork (soft) then mix the cornstarch with 2 TB of cold water in a separate bowl. Add cornstarch paste a little bit at a time to boiling meat juices to thicken. Serve over Rice.

Ranch/Cream Cheese Chicken

I saw Sarah's recipe and thought I would post my version. Different but very similar. This is my favorite dish to do on Sundays too. Feeds about 5 people...as long as Zac doesn't go back for seconds.

CREAM CHEESE CHICKEN
2-3 large chicken breasts
3/4 cup water
1 chicken bouillon cube
1/2 packet ranch dressing

Cook the chicken and above ingredients in a crock pot on high for 3-4 hours. You can replace the water and chicken bouillon cube with 3/4 cup of chicken broth.

8 oz cream cheese
1 can cream of chicken soup

20-30 minutes before serving shred the chicken in the crock pot and add the cream cheese and chicken soup. Mix until well blended in the chicken and let cook for 20-30 minutes. Serve over rice!

Chicken Shish Kabob Marinade

· 1 cup soy sauce

· 1 cup veggie oil

· 2 cups 7-up

· ½ tsp. garlic

· 1 tsp. horseradish sauce

Blend the above together. Cut chicken into chunks and place in Marinade over night.

Add the following and grill!

Green, Red, yellow peppers

Onion

Mushroom

Pineapple

Squash

Barbacoa Pork Salad

This is our favorite recipe! If we've had you over for dinner this is probably what we made! We love it!

The dressing:

1 pkg. Hidden Valley Buttermilk Ranch packet

1 C. buttermilk

1 C. mayonaise

1 clove minced garlic

1/3 bunch cilantro

1/2 tsp. lime juice

1 small jalepeno pepper

Mix all ingredients in a blender until smooth. Stick in the fridge to chill.

The meat:

Pork (I used a bone-in pork shoulder because it's economical, but also a little disgusting to me because it has some skin and some bones. Use whatever pork you want.)

Coke (a couple cans to a liter bottle, depending how much you want to use)

1 bottle of honey barbeque sauce

Put the pork in a crockpot. Pour the whole bottle of barbeque sauce over the pork, and then pour in the Coke until the meat is covered. I used a couple of cans, but it depends on how much meat you're cooking. Let it cook overnight or until the meat falls apart. Then pull out the meat and shred it.

To serve:

You can do this however you want. We put a tortilla in a biggish bowl. Put in the shredded meat, some hot rice, lettuce, tomatoes, cheese, black beans, crunchy tortilla strips. Then pour on the dressing. MMMmmm! You can also put another sprig of cilantro on top for garnish if you want to.

Meat Loaf

1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup quick oats
1/2 chopped onion
1 tsp. salt
1 lb. ground beef

2/3 cup ketchup
1/2 cup brown sugar
1 1/2 tsp. dry mustard

Beat the egg and milk in a bowl. Stir in cheese, oats, onion, and salt. Add beef and mix well. Shape into one or multiple loaves. Place in a greased pyrex pan. Combine ketchup, brown sugar, and mustard. Spoon over the loaves. Bake uncovered @ 350 degrees for 45 minutes or until meat in no longer pink.

Sweet & Sour Meatballs

Like most of my recipes, this one came from Jefferson's Mom. I made it once and decided it was to much work but Jefferson really wanted me to make it again and so we decided to use frozen meatballs and it turned out great and was really easy! I knew it was good when Jefferson was still talking about it the next day. Talmage even liked it!

1 bag of frozen meatballs

1/2 of a 15 oz. can pineapple chunks (Save all the juice)

½ c. finely chopped green pepper

1-1 ½ c. pineapple juice

¼ c. brown sugar

¼ c. vinegar

1 tsp. soy sauce

½ - 1 c. water

2 TB. cornstarch

3 TB. cold water

Add the juice only from the chunk pineapple can and the pineapple juice along with the brown sugar, vinegar, soy sauce and water to the same skillet as the meatballs. Dissolve sugar in juices and water. Put the lid on the skillet and let the sauce boil down a little and allow the meatballs to warm. Start cooking your rice. After the sauce has boiled down, I usually taste test it to make sure it is sweet enough. If I don’t think it tastes sweet enough, I add a little more pineapple juice. While the juice is boiling add the pineapple chunks (I usually cut them in half vertically) and chopped green pepper. Only cook for another 3-5 minutes after you add the pineapple and green pepper. Then use 2 Tb. cornstarch mixed in 2 Tb. of cold water to thicken the sauce. Serve meatballs and sauce over cooked rice.

Dr. Pepper Ribs

I used to not even like ribs. One day, I decided to make these for my husband. And now.... I crave 'em.

Ingredients

8 country style pork spare ribs (I like boneless)
1 (2 liter) bottle Dr. Pepper
5 garlic cloves, slightly smashed
1 tbsp. liquid smoke
1 large onion, quartered
Your favorite barbecue sauce (I am a huge fan of Sweet Baby Ray's)

Directions

• Place ribs in large stock pot. (Or crock pot, which is my preference)
• Pour Dr. Pepper over ribs to cover.
• Add garlic, liquid smoke and onion.
• Bring to boil, lower to simmer and cook until ribs are tender. (Or just cook in crock pot all day on low)
• Place ribs in baking pan.
• Pour barbecue sauce on ribs.
• Bake at 350 F. for about 30 to 45 minutes. (Next time I make these, I think I'm going to throw them on the BBQ grill, instead of baking them.)