Add pickled carrot and daikon, kimchee, and rice; cook and stir
Devein and shell shrimp.
Heat 1/2 cup water, 1/2 block butter and
garlic
salt.
Add shrimp; cook until shrimp turn orange. Place
cooked
shrimp
in
colander;
rinse with cool water.
Let stand for 2 minutes, until water is drained.
Put shrimp in a large bowl; pour kimchee base over.
Add salt and pepper to taste.
Cut
squids
in
half;\tclean and take off skin.
Slice squids about
1
inch
lengthwise.
Wash\tabout
5 times with Hawaiian salt;
squeeze and drain.
Pour light white vinegar; wash and drain for 15 minutes.
Mix with kimchee sauce made to your taste. Serves 6 to 8.
inute then add the chopped kimchee.Cook for about 2 more
dd the udon, ginger, tofu, kimchee, fish sauce and sesame oil
Heat sesame oil in saute pan or wok until it starts to smoke a little then add your meat mixture and white onions.
Saute until you can see the juices coming out.
Add your cold rice and mix for 2-3 minutes. Add fried rice sauce and mix well.
Finish with scrambled eggs, green onions, peas and kimchee.
Saute for about 2 minutes.
Garnish with chopped green onion and kimchee over fried rice.
Call Kay's Lunch Center at 4:45 p.m. to order a 60-piece box of Korean chicken, 2 pounds of macaroni/potato salad and 1/2 pound of kimchee.
Pick up order at 5:00 p.m.
Go home and enjoy.
(Rice should have been cooked by the first person home.)
Heat the sesame oil over low to medium heat, add the garlic and ginger and cook until it is softened a little and fragrant.
Turn the heat up to medium and add the pork.
When the pork has changed colour add the leek and cook until the leek is golden brown.
Add the sake and the kimchee, stir, then add the soy sauce.
Heat gently.
Lastly add the tofu and serve.
br>Add TO TASTE the kimchee base that you prepared the
alf.
Sprinkle the remaining kimchee on top of the eggs
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Make two recipes of cornbread according to the
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
Make 2 double pie crust recipes.
Line an oblong shallow