Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
KIMCHI
Ingredients
1 large napa cabbage
1/2 cup course sea salt (will be dissolved in 1 cup water)
1 tablespoon shrimp sauce
3 tablespoons anchovy sauce
6 tablespoons coarse red pepper
1 tablespoon sugar
1 tablespoon garlic
1/2 yellow onion
10 green onions
1 tablespoon rice flour
1 cup water
1/2 daikon radish or 1 carrot
Directions
Wash cabbage, cut to bite size, and place in large bowl
Dissolve salt in water and pour over cabbage
Mix cabbage and salt water, press down cabbage with weight, and let sit for 1 hour (stir often)
Rinse cabbage in running water and then drain
Cut green onion into inch long pieces
Cut radish into matchstick sized pieces
Chop yellow onion
[to make porridge] combine water and rice flour in a sauce pan and bring to a rolling boil; let cool
In a bowl, combine anchovy sauce, shrimp sauce, red pepper, sugar, garlic, and porridge
Add radish and onions to cabbage
Pour sauce over cabbage and mix well
Pour kimchi into jars with space at the top (volume will increase with fermentation)
Ferment at air temperature for up to 1 day
Store in refrigerator
GRANOLA
Ingredients
4 cups oats
3/4 cups flour
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup oil
1/3 cup honey
2 teaspoons vanilla extract
Directions
Heat oven to 350 degrees
Line baking sheet with parchment paper or spray
Mix oats, flour, cinnamon, and salt
In a separate bowl, mix oil, honey, and vanilla (or heat on stove until evenly mixed)
Pour oil, honey, and vanilla over oat mixture
Mix well and spread evenly into the baking sheet
Bake for 20-30 minutes, or until golden brown and desired crispiness
Optional: let cool, break, mix again, and bake for a few more minutes
SWEET POTATO CASSEROLE
Ingredients (mashed sweet potatoes)
4 large sweet potatoes
1/2 cup granulated sugar
1 tsp kosher salt
1 tsp vanilla extract
2 large eggs
1/2 cup unsalted butter, melted
Ingredients (streusel topping)
1 cup light brown sugar, packed
1/2 cup all-purpose flour
1 cup chopped pecans
1/2 cup unsalted butter, melted
Directions
Cook sweet potatoes in desired manner, until soft (For the sweet potatoes you can cook them your favorite way. Bake in a 400 degree F oven for one hour. Or pierce with fork and microwave for 15 minutes (or more depending on size). Or peel and boil them for 30 minutes)
Preheat oven to 375 degrees F. Spray a 2 qt baking dish with nonstick spray (I use coconut oil spray). Set aside
In a large bowl, combine cooked sweet potatoes, granulated sugar, salt, vanilla, eggs and melted butter. Beat with an electric mixer for about 4-5 minutes, until fluffy and smooth
Pour into prepared dish. Bake for 25 minutes
While baking, prepare streusel topping by combining brown sugar, flour, pecans, and melted butter in a small bowl. Mix with a fork and set aside
Sprinkle the baked sweet potato mixture with streusel and return to oven for about 10-15 minutes until crumble is lightly browned. Serve immediately or cover with foil and serve in 30 minutes
STEW
Ingredients (for large pot that serves about 15 people)
3-4 lb ground beef (supplement with sausage)
1 large onion
8 medium to large red potatoes
4-8 carrots
4-8 stalks of celery
2 packs of beef stew seasoning (1.5 ounce)
2 cans tomato sauce
Water (4 cups? Add to desired thickness)
Directions
Brown ground beef in pan
Brown diced onions
Add chopped vegetables to large pot
Add tomato sauce, water, seasoning
Simmer to desired tenderness
Add ground beef and simmer
SLOPPY JOES
Ingredients (for large amount >15 people)
4 lbs ground beef
Chopped onion
4 tsp vinegar
4 tbsp brown sugar
4 tbsp mustard
2 cup ketchup
Directions
Brown ground beef with chopped onion; drain
Combine vinegar, brown sugar, mustard, and ketchup and simmer for 5-10 minutes
Add ground beef to sauce and simmer for 10-15 minutes
LENTIL SOUP
Ingredients (for large amount >15 people)
1/3 cup olive oil
1 onion, diced
4 carrots, diced
4-5 celery stalks, diced
1 tsp garlic
1 tsp dried oregano
1 tsp dried basil
1 can (28 oz) crushed tomatoes
4 cups (about 2 lbs) lentils
16 cups water
2 tbsp vinegar
(optional) 28 oz diced sausage
(optional) vegetable/beef stew seasoning packet
Directions
In large pot, heat oil on medium. Add vegetables, stir, and cook several minutes. Add seasonings
Stir in lentils, add water, and add tomatoes. Bring to boil, then simmer for about an hour. Stir in vinegar
MRS. BREVICK'S PASTA Ingredients
1 lb penne pasta, cooked and drained
1 lb Italian sausage, cooked and crumbled
1 28 oz can diced tomatoes, undrained
2 14 oz cans corn, drained
1 small can sliced olives, drained
2 cup shredded Italian cheese
1-2 tbsp olive oil
Directions
Toss pasta with olive oil
Combine all ingredients (except 1/2 cup of cheese)
Place in 9x13 pan and sprinkle with extra cheese
Bake at 350 degrees for about 30 minutes
TORTILLA SOUP Ingredients (for very large pot >20 people)
2 onions, minced
4-6 cloves garlic, minced
2 T. olive oil
2 16 oz can tomatoes
2 ½ tbsp beef base
1 tbsp + 1 tsp chicken base
3 quarts + 1 cup water (13 cups)
2 14 ½ oz. can tomato soup
2-3 tsp cumin
2-3 tsp chili powder
2 tsp sugar
1 Tbsp. Worcestershire sauce
1-2 tsp lemon pepper
2 15 oz. can corn, drained
2 15 oz can white hominy, drained
2 15 oz can black beans, drained
2-4 cups chopped, cooked chicken
Optional toppings: tortilla chips, avocado, shredded monterey jack cheese.
Direction
Saute onion and garlic in oil
Add remaining ingredients except chips, cheese, and avocado
Simmer 1 ½ hours
BULGOGI
Ingredients (meat)
2 pounds rib eye or top sirloin (or any tender prime beef cut), thinly sliced, 2mm to 3mm (1/8 inch) thickness (or chicken/pork)
Optional vegetables, thinly sliced
1 onion
2-3 stalks green onions
2 carrots
1 tbsp toasted sesame oil
1 tbsp toasted sesame seeds (optional)
1 tbsp cooking oil
Ingredients (marinade)
6 tbsp soy sauce
3 tbsp brown sugar
2 tbsp rice wine
1 asian pear or red apple
1/2 onion
1 tbsp minced garlic
1 tsp minced ginger
1/8 tsp ground black pepper
Directions
Freeze beef for around 2 hours or until stiff enough to easily thinly slice
Blend the marinade ingredients in a mixer or food processor until smooth. Set aside
Pour the marinade over the meat and mix them well together
Add the sesame oil and mix it into the meat
Let the meat marinate for at least 4 hours in the fridge (or overnight for more flavor)
Preheat a flying pan on medium high heat until well heated. Add the cooking oil and spread it well. Add the meat (and vegetables, or cook separately) and cook it on medium high to high heat for 3 to 5 mins
Directions: Mix all together and pour over sliced beef; you may divide little portion and put them zipper bag and freeze and when you need and you can use it whenever you need, or you can figure out if you like to use small amount of beef and figure out with math.
SUSHI CASSEROLE
Sarah’s Sushi Casserole Spread cooked rice in 9 x 13 pan; sprinkle with furikaki. Flake crab meat pieces. Mix crab with mayo (~ 1/2 - 1 cup per pkg), sprinkle with garlic powder; spread over rice. Bake at 425 until heated or broil if already warm. Serve with avocado, cucumber, nori, wasabi… Roll in dried seaweed (gim).
My additions: (use 1-1 ½ cups rice per package of crab meat) Cook rice with vinegar and sugar. (About 1/4 cup each per 1-1 ½ cups rice) Add rice wine vinegar to mayo mix. Serve with sautéed shredded carrot. Sautee shredded carrots in ~ 1 tbsp.oil, sprinkle with 1-2 tbsp. brown sugar and soy sauce to taste while cooking. Serve with mandoo sauce: ~1/4 cup each soy sauce and white or rice vinegar, 1-2 tbsp sugar.