Sunday, November 30, 2008

Turkey Salad

From Umma Yori

Serve 4-6 Prep 20 Min

  • 2 cups diced turkey

  • 1 cup diced unpeeled apple ( about 3/4 medium apple)

  • 3/4 cup mayonnaise

  • 2 tsp curry powder

  • 1/2 tsp ground ginger powder

  • 1/3 tsp black pepper

  • 1 cup chopped celery (2 medium stalk celery)

  • 3 Tbsp green onions, chopped ( 3 green onions)

  • Spring Mix, Fresh cut Vegetables & fruits

  1. In medium bowl, mix all ingredients except spring mix & cup-up vegetables & fruits.

  2. Serve this salad on a lettuce-lined plate with cut-up fresh vegetables or fruits.

Homemade Turkey Soup

From Umma Yori

Serve 10 Prep 30 min Cook 2hrs 50 min


  • carcass from cooked 15-18 lb turkey

  • 3-4 quarts water

  • 2 tsp celery salt

  • 1/2 tsp black pepper

  • 1 tsp poultry seasoning ( a blend of sage, thyme, marjoram, rosemary, black pepper & nutmeg)

  • 1 dried bay leaf

  • 1 cup uncooked pearly barley

  • 2 cups carrots, peeled, sliced (about 3 medium carrots)

  • 1 1/2 cups onion, chopped (about 1 medium onion)

  • 2 cups celery. chopped, (about 3 medium stalks celery)

  • 4 cups cut-up cooked turkey

  • 3 Tbsp fresh parsley, chopped if desired


  1. Break up turkey carcass to fit 5 quart pot. Add water, salt,pepper, poultry seasoning and bay leaf. Heat to boiling over high heat, reduce heat to low. Cover; simmer 1hr 30 minutes.

  2. Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from the broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf.

  3. Keep the broth over night in the refrigerator. The following day, skim fat from broth; Add turkey meat cut from bones to broth; stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.

  4. Stir in carrots, onion, celery. Simmer uncovered 20 minutes longer, stirring occasionally, until vegetables and barley are tender.

  5. Stir in parsley in desired

Turkey Soup @ Group Recipes

Friday, November 28, 2008

sunny's salad

From Umma Yori

From Umma Yori

From Umma Yori
Serve 8-10, Prep 10 minutes

  • 1 Large bag of spring mix

  • 4 Apples, washed & sliced

  • 2 cups halved horizontally seedless red grapes

  • 2 cups halved horizontally cherry or grape tomatoes

  • 1/4 red onions, thinly sliced

  • 4 oz glazed walnuts

  • Balsamic Dressing - 1/4 cup balsamic vinegar, 1/4 cup fat-free, less-sodium chicken broth, 1 Tbsp frozen orange juice concentrate, thawed, 1 1/2 tsp sugar, 2 tsp extravirgin olive oil, 1 tsp dijon mustard, 1/2 tsp salt, 1/4 tsp freshly ground black pepper, 1 tsp garlic,minced.

  1. To prepare vinaigrette, combine all ingredients, stirring with a whisk.

  2. To prepare salad, combine spring mix, apples, grape, tomatoe, onion in a large bowl.

  3. Right before serving, add walnut, drizzle with dressing; toss gently to coat. Serve immediately

Christine's Mashed potatoes

From Umma Yori

  • 8 large Russet potatoes (red ones)

  • 1 cup sour cream

  • 8 oz cream cheese, softened

  • 4 tablespoon butter (1stick)

  • 1/3 cup chives, chopped

  • salt & pepper to taste

  • pinch of paprika

  • additional butter

  1. Peel potatoes and cut into large cubes. Place in a pot with enough water to cover the potatoes.

  2. Add some salt to the pot & gently boil the potatoes until they are fork tender.

  3. Drain the potatoes in a colander. Place in a large mixing bowl; add sour cream & cream cheese. Using a hand mixer beat until smooth. Add the butter, chives, salt & pepper to taste.

  4. Place the potatoes in a greased 2 qt casserole. Dot with additional butter and sprinkle with paprika. Bake at 350 degrees for 25 minutes.

Mashed Potatoes @ Group Recipes

Baked Asparagus

From Umma Yori

* To snap off the white bottoms, hold asparagus, one at a time, near the cut end and snap it like kindling. Mother Nature saw to it that the asparagus breaks in just the right spot, save the ends for stock *


  • 2 bunches asparagus, washed, snap off the tough white bottoms, towel dried
  • 1 to 2 tablespoons olive oil
  • Coarse grained salt and cracked black pepper
  • 1 fresh lemon slices & zest
  • freshly grated parmesan cheese


  1. Preheat oven to 400 degrees F.

  2. Place asparagus in a large plastic bag. Toss asparagus with oil, salt and pepper

  3. Place the asparagus in a single layer on a cookie sheet.

  4. Bake until tender or crunchy depending upon your preference, about 12 to 20 minutes.

  5. Toss cooked asparagus with fresh lemon, plate and garnish with thin curls of Parmesan.

Baked Asparagus @ Group Recipes


From Umma Yori
My Onion, Celery and Mushroom Stuffing is crispy on the outside and moist on the inside. It’s full of herbs and spices: sage, rosemary, thyme, oregano, nutmeg, bay and garlic – because everything I make must have garlic. Happy Thanksgiving and Enjoy!!

8 serving 


  • 2 medium carrots, peeled and finely diced
  • 2 stalks celery, finely diced
  • 1 medium onion, finely diced
  • 3 cloves garlic, finely chopped
  • 3 green onions, sliced
  • 8 oz. button or cremini mushrooms, chopped
  • 1/3 cup fresh flat-leaf parsley leaves, coarsely chopped
  • 1 Tbsp finely chopped fresh sage or 1 tsp dried sage
  • 1 Tbsp fresh thyme or 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried oregano 
  • 1/8 tsp nutmeg
  • 1 bay leaf
  • 2 Tbsp extra -virgin olive oil
  • 2 Tbsp butter
  • 2 cups low-sodium chicken broth, plus more if needed
  • 8 cups dried bread cubes
  • pinch of salt and pepper


  1. Preheat the oven to 375 degree.
  2. In a large skillet, heat the oil and butter over medium-high heat until melted. Add in the onion and celery and let cook until softened but not brown, about 4 minutes. Add the mushrooms and let cook until softened and browned, about 5 minutes. Add the garlic, green onions and seasonings to the pan and saute for another 1-2 minutes.
  3. Add the parsley and the bread cubes to the skillet. Mix well. Moisten the cubes with broth until it is soft but not wet. Remove the bay leaf and let the mixture cool.
  4. Place stuffing into a greased 13x9-inch glass or ceramic baking dishBake at 375 for about 40-50 minutes or until the top is golden and the stuffing is cooked through. remove and let rest 10 minutes before serving.

Tuesday, November 25, 2008

Club Wrap

From Umma Yori
Serving 10 Prep: 5 min
1 Lavash ( Armenian craker bread 8x13) or 3 x 10 inches flour tortillas
3 large romaine leaves (any green leaves), remove ribs & towel dried,
1 tomato, sliced
1 lb thinly sliced deli turkey or ham
4 - 6 oz. thinly sliced swiss cheese or provolone cheese
4 oz. cream cheese with chives & onion
2 Tbsp mayonnaise
2 Tbsp Ranch dressing
  1. Blend cream cheese, ranch dressing, mayonnaise in a bowl
  2. spread cream cheese mixture evenly over lavash or tortilla
  3. Top with deli meats ( ham or turkey or bacon), cheese, green leaves & tomato slices, then roll to enclose fillings
  4. Cover with plastic wrap tighly & chill, seam side down, for 2 to 24 hours. Trim ends of rolls, cut rolls into 10inch slices
* For easier handling, tuck in 1 side of the wrap about halfway through rolling to enclose the end.

Sunday, November 23, 2008

Basic Bread Croutons

From Umma Yori


  • 4 cups bread cubes from old bread (but make sure they aren't moldy) / the ends and the crust that you didn't like
  • 1/2 cup butter, melted
  1. Pre heat the oven to 350 degree.
  2. Place the bread cubes in a large bowl. Pour the melted butter over the bread cubes and toss to distribute the butter evenly.
  3. Place the bread cubes on a shallow baking tray and bunk it in the oven for about 20 minutes or till bread chunks are fully dehydrated and crunchy, stirring every 5 minutes for even toasting. The colour should be light golden brown.
  4. Allow the croutons to cool completely, then store them in an airtight container. Freeze them for longer storage.

For Italian Croutons

Mix 2 tablespoons melted butter 2 tablespoon olive oil 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1 pinch salt, then pour over the bread cubes and toss, bake them.

For Parmesan Croutons

Mix 4 olive oil, 1 tsp garlic powder, 1 Tbsp dried pasley flakes, 1 Tbsp grated parmesan cheese, a pinch of salt & pepper, then pour over the bread cubes..

Saturday, November 22, 2008

Masago stuffed mussel

From Umma Yori

  • 1 lb. mussels
  • 2-1/2 cups chicken stock
  • 1/2 cup Masago (Japanese fish egg)
  • 1 lemon, grated zest and juice of
  • 2 tbsp. mayonnaise

  1. Scrub the mussels under running water to remove the beards and barnacles. Discard any open mussels.
  2. Cook the mussels in the stock for 5 to 7 minutes. Drain the mussels, discarding the stock and any mussels that are closed.
  3. Break the empty half of the shell from each mussel and discard.
  4. Remove the cooked mussel from the shell and chopped, then mix together the masago, lemon and mayonnaise. Spoon onto the shell and cook under a medium-hot broiler for 3 to 4 minutes.

Toasted Flower

From Umma Yori

  • 1 bag white or wheat sandwich bread ( about 21-25 slices in bag)

  • 1 lbs. coleslaw cabbage & carrots

  • 1 cup cooked baby shrimps

  • 1 cup shredded imitation crab meats

  • 1/2 cup thin sliced ham

  • 1 cup (more or less depend on your taste) mayonnaise

  • butter spread

  • 1 Tbsp. celery salts

  • 1/4 tsp ground black pepper

  • raspberries

  1. Preheat oven to 350 degree

  2. remove all side of crust from bread

  3. add butter lightly in the middle of the bread

  4. Hold the corner of the bread and shape into the muffin (large size)pan. Bake 12 minutes or until toasted.

  5. In a large bowl, mix all ingredients; cabbage, carrots, baby shrimps and crab meat....Keep salad in the refrigerator until ready to eat.

  6. Remove the toasted bread from the oven, keep them in the room temperature until ready to eat.

  7. Serve the toasted flower top with raspberry.

Sunday, November 16, 2008

Chung Pho Mook - Mung Bean Starch Jelly

Serve 8 Prep: 1 hour Cook: 30 minutes

For Jelly
  • 1 cup of Mung Bean Starch
  • 6 cups of water
  • 1tsp salt
For Sauce
  • 1/3 cup chopped green onions
  • 1/4 cup water
  • 1/3 cup soy sauce
  • 1 Tbsp each sesame seed, sesame seed oil, red flakes pepper
  • 1 tsp minced garlic
  1. Add 6 cups of cold water in to the pot and mix starch in, keep it for an hour in room temperature.

  2. Start boil with the medium heat, keep stir starch mixture until it gets more thicker.

  3. Turn the heat to low when the bubble starts to form, add salt; keep stir about 5 minutes not to scorch. turn the heat off.

  4. transfer the jelly into a 9x13 baking dish, and let it cool about 5 hours. Slice properly.

  5. Serve with your favorite vegetables (sliced cucumber, carrot) and eggs ( pan fried and sliced), toasted seaweed ... on the top of the jelly, then pour the sauce. Enjoy!

Ginger Cranberry Sauce

From Umma Yori

Serve 10, prepare: 5 mins. Cook: 10 mins.


  • 12 oz. fresh cranberries, picked over and rinsed
  • 1 cup (or 1/2 cup more) granulated sugar
  • 1/2 cup water
  • 1/2 cup fresh orange juice
  • 1 Tbsp finely chopped ginger
  • Finely grated zest from 1 orange


  1. Combine all of the ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Remove from heat.
  2. Skim foam off the surface with a metal spoon and discard. Cool to room temperature. refrigerate, covered, for up to 3 months.

Brinded Turkey Breast

Serves 8 Prepare: overnight Cook: 4 hours

For the brine:
16 cups water
2 cups sugar
2 cups coarse salt
5 cloves of garlic, crushed
1 Tbsp pickling spices

For the turkey:
1 fresh turkey breat, 9-11 lbs., deboned
6 Tbsp, unsalted butter, melted
Black pepper
2 cups chicken broth

  1. Combine the brine ingredients in a large pot. Bring to a boil, reduce heat and simmer, partially covered, until sugar and salt dissolve. Cool to room temperature.
  2. Rince the turkey breast, discarding excess fat. Place in a deep bowl or pot, breast-side down. Pour the brine over the breast and refrigerate, loosely covered, overnight.
  3. Preheat oven to 350 degree. Remove the turkey from the brine 30 minutes before roasting. Line a shallow roasting pan with long pieces of heavu duty aluminum foil.
  4. Place turkey in the pan. Brush with 4 Tbsp of melted butter; season with pepper. Gather foil loosely on top and bake for 1 1/2 hours. Open the foil and bake for 2 1/4 hours more, basting every 30 minutes with broth and the remaining 2 Tbsp melted butter, until the turkey is golden brown and a meat themometer inserted in the thickest part reads 165 degree and the juices run clear. Transfer the breast to a cutting board; let rest for 15 minutes before carving. Reserve pan juices for gravy

For the gravy

pan juices, 2 cups chicken broth, 4 Tbsp butter, 4 Tbsp flour, 1/2 tsp dried thyme

  1. While the turkey rests, prepare gravy. Discard the foil from the roasting pan along with any solids. heat the pan juices in the roasting pan. Skim the fat off with a metal spoon. Pour defatted juices into a measuring cup; add extra broth to make 2 cups.
  2. Melt butter in a heavy saucepan over medium heat. Whisk in the flour and continue whisking until it browns slightly, 2 to 3 minutes, Whisking constantly, slowly pour in the broth and continue whisking until the gravy thickens. Season with thyme, salt, and pepper.

Tuesday, November 4, 2008

Focaccia Pizza


  • 1 Focaccia bread, any flavor or any flat bread
  • Olive oil spray
  • 8 0z. fresh Buffalo Mozzarella cheese
  • 1/2 cup shredded aged mozzarella cheese
  • 4 clove garlic, roughly chopped
  • 18-20 pepperoni slices
  • 1-16oz. can of whole tomatoes or 5 medium steamed & peeled tomatoes
  • 7 oz can sliced mushroom, fresh sliced mushrooms
  • 2 cup packed fresh basil leaves, chopped, roughly
  • 1/3 cup grated Parmesan cheese
  • Salt & freshly ground black pepper

  1. Preheat a oven to 350 degrees

  2. Slice bread horizontally to create 2 pizza. (if the bread is already thin, you do not need to slice them).

  3. Spray the olive oil on a baking sheet and place pizza crust side up; spray the olive oil over the top.

  4. Add tomatoes, roughly torn by the hands, then pull pieces of Buffalo mozzarella from the ball and place on the top. Top with pepperonis, mushrooms, shredded aged mozzarella, garlic and basil leaves. * the above ingredients are for 2 pizza.

  5. Bake 10 minutes. or until cheese has melted and crust is crispy. Remove from oven, dizzle with olive oil, sprinkle on Parmesan and spread with cut basil, salt & pepper and serve.

Stir-fry chicken with asparagus

  • 1 lb chicken breast, sliced in bite size

  • 1 bundle asparagus, cut into 1 inch length.

  • any two of the mushrooms ( Crimini, Shiitake, or White), sliced

  • 1/2 red onion, sliced

  • 2 clove garlic, sliced

  • 1 teaspoon ground ginger powder

  • 2 tablespoons rice wine ( Mirin )

  • 1 tablespoon olive oil

  • 1 tablespoon chili garlic sauce

  • 2 tablespoons 'Marukan' Ponzu (soy dressing with sudachi citrus) - If you can not get them, use cider vinegar and 1-2 teaspoon soy sauce.

  • 1 tablespoon cornstarch

  • 1/8 cup water

  1. Marinade chicken with ginger, Ponzu dressing, rice wine about 10 minutes.

  2. Heat a skillet with olive oil, then add garlic and chickens and cook 5 minutes. Remove from pan.

  3. In the pan, add asparagus, mushrooms, red onions and stir fry until they brighten in color. Return the chicken to the pan and toss with the vegetables. Add chili garlic sauce and heat through.

  4. If the mixture is watery, add cornstarch already mixed water. and stir until it thicken.

  5. Serve onto the steamed rice.

Monday, November 3, 2008

Stuffed Chicken

      • 4 boneless chicken breast

      • 1/2 cup Italian seasoned bread crumbs

      • 1/4 cup milk

      • 8 thin pepperoni or salami

      • 1 cup shredded Mozzalella cheese

      • 1/4 cup grated Parmesan cheese

      • 1 tablespoon minced fresh parsley

      • 1 cup of baby spinach or any eatable green leaves


      1. Set the oven at 425 degrees.

      2. Flatten chicken to 1/4-in. thickness.

      3. Place 2 sliced of pepperoni and 1/4 cup of cheese and 1/4 cup of spinach on each piece of chicken.

      4. Roll up from a short side and tuck in ends. Secure with a toothpick In a shallow bowl, combine crumbs, Pamesan cheese, parsley, Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.

      5. Place the rolls, seam side down, on a greased baking sheet.

      6. Spritz chicken with cooking spray.

      7. Bake, uncovered, at 425 degrees for 30 minutes or until juice run clear.

      8. Remove toothpicks and serve.