Saturday, January 30, 2010

Tomato, Cucumber and Red onion Salad with Mint

Serve: 4 Prep: 15 minutes Chill: 1 hr

  • 1 large cucumbers - halved lengthwise, seeded and sliced

  • 3 Tablespoons red wine vinegar

  • 1 1/2 teaspoon white sugar

  • 1/2 teaspoon salt

  • 2 large tomatoes, seeded and coarsely chopped

  • 1/3 cup coarsely chopped red onion

  • 1 ~ 2 Tablespoon chopped fresh mint leaves

  • 2 tablespoons olive oil

  • salt and pepper to taste

  1. In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.

  2. Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.

Tomato Cucumber And Red Onion Salad With Mint @ Group Recipes

Pulled BBQ Pork Sandwich

Serve: 8     Prep: 10 minutes      Cook: 4 hrs


  • 5 lbs pork butt roast or shoulder roast.
  • 4 cloves garlic, minced
  • 2 teaspoons seasoning salt
  • 1 teaspoons ground black pepper
  • 1/8 tablespoon cayenne pepper or chipotle Chile powder
  • 1 onion, chopped
  • 1/4 cup balsamic vinegar
  • 1 to 1 1/2 cup water
  • 3 cups barbecue sauce


  1. Rub garlic, seasoning salt, pepper and cayenne pepper to taste onto roast.
  2. Place roast in a large Dutch oven and fill half way with water add onion. Bring to a rolling boil over high heat. Reduce heat simmer and let cook until meat falls off the bone. This should take at least 3 to 4 hours depending on the size of the roast.
  3. Remove the meat from heat and allow it to cool; then shred the meat using 2 forks, then put it into a baking dish.
  4. Pour the BBQ sauce over the meat and 1/2 cup broth from pot to keep it nice & juicy.
  5. Preheat the oven to 350 degrees, cover the baking dish with foil then bake it about 30 minutes.
  6. Serve it on buns with sliced red onions.

Pulled BBQ Pork Sandwich @ Group Recipes

Sunday, January 24, 2010

Spicy Tuna Handroll

  • 2 cups of cooked sushi rice

  • 4 sheets nori (dried seaweed)

  • 1/2 lbs. fresh maguro (raw tuna-sushi grade)

  • 2 green onions-white part only, thinly sliced

  • 1 Tablespoon Masago (optional)

  • 2 tsps mayonnaise

  • 1~2 tsps Sriracha sauce ( adjust to your liking to taste).

  • 1/2 tsp togarashi (chile powder)

  1. Chop tuna and add green onions; give it a few more chops, and then transfer to a bowl.

  2. Prepare the spicy mayonnaise by stirring together the mayonnaise, Sriracha, Masago, and togarashi in a bowl. Mix thoroughly.

  3. Cut the nori sheets in half, forming 4X7 inch half sheets.

  4. Put a nori sheet on top of a bamboo mat (makisu) - the rough side should be facing you.

  5. Spread sushi rice on top of the nori sheet.

  6. Place the tuna mixture lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi.

  7. Allow the rolls to sit for about 10 minutes before slicing. Using a very sharp knife, cut the rolls into 1/2 to 3/4 inch thick slices. Serve the sushi with a little soy sauce poured into a small dish, and some small portions of pickled ginger and wasabi on the side.

  8. Make 8 rolls, about 8 pieces each

  9. Eat right away! You can't leave this stuff hanging around and that includes storing it in the fridge. It just won't taste right!

Spicy Tuna Roll @ Group Recipes

Layered Mexican Salad

Serve 12 Prep: 20 mins

  • 1 small iceburg lettuce (or romaine lettuce), washed and cored

  • 1 jar (16 oz) salsa

  • 1 can (15 oz) black beans, rinsed and drained

  • 1 cup frozen corn, thawed and drained

  • 1 large english cucumber, halve into lenthwise, seeded and thinly sliced.

  • 1 can (2 1/4 oz) sliced black olives, drained

  • 1 large lemon

  • 3/4 cup nonfat mayonnaise

  • 3 tablespoons plain nonfat yogurt

  • 2 to 3 cloves garlic, minced

  • 1/2 cup (2 oz) shredded low-fat Cheddar cheese

  • 1 green onion, thinly sliced

  • 1/2 roma tomatoes, diced

  1. Sliced lettuce leaves crosswise into 1/2 inch stripe.

  2. Place half of lettuce in large serving bowl.

  3. Layer salsa, beans, corn over lettuce.

  4. Place cucumber on top of corn; sprinkle with olive. Top with remaining lettuce.

  5. Grate lemon peel; blend with mayonnaise, yogury and garlic. Juice lemon; stir 3~4 tablespoons juice into dressing.

  6. Spread dressing evenly on top of salad.

  7. Sprinkle with cheese and green onion, Garnish with diced toamtoes.

  8. Cover salad and refregerate 2 hours or up to 1 day.

Layered Mexican Salad @ Group Recipes

Pizza with white sauce

Pizza is one of my husband's favorite foods but he does not like red sauce. So I came up with this good alternative to traditional red sauce pizza. It still has a light tomato taste.
Serve: 4 Prep: 10 mins Cook: 10 mins

  • 1 tablespoon butter, melted

  • 2 teaspoons olive oil

  • 1 tablespoon and 1-1/2 teaspoons minced garlic

  • 1 tablespoon basil pesto

  • 1/2 teaspoon dried basil leaves

  • 1/2 teaspoon dried oregano

  • 2 teaspoons grated Parmesan cheese

  • 1 ~ 2 flat bread or pizza crust

  • 1/2 tomato, sliced

  • 1/2 zucchini, thinly sliced

  • 1/2 red onion, sliced

  • 1/2 fresh jalapeno pepper, chopped

  • 1/2 (6 ounce) package finely shredded Parmesan cheese

  1. Preheat oven 375 degrees.

  2. In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese. Spread mixture evenly on flat bread or pizza crust.

  3. Arrange tomato, zucchini, onion and jalapeno on pizza. Top with finely shredded Parmesan cheese.

  4. Bake 5 `10 minutes until done.

Pizza With White Sauce @ Group Recipes

Balsamic-glazed Salmon Fillets

Serve: 4 Prep: 10 mins Cook: 20 mins

  • 4 (5 ounce) salmon fillets

  • 3 cloves garlic, minced

  • 2 teaspoons white wine

  • 2 teaspoons honey

  • 1/4 cup balsamic vinegar

  • 2 ~ 3 teaspoons Dijon mustard

  • salt and pepper to taste

  • 2 teaspoons chopped fresh oregano

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

  2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.

  3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.

  4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Balsamic-Glazed Salmon Fillets @ Group Recipes

Saturday, January 9, 2010

Basil Grilled Lamb Chops

Serve: 4 Prep: 10 mins Stand: 1:30 mins cooks: 20 mins


  • 4 shoulder chops

  • 2 Tbsp dijon mustard

  • 2 Tbsp balsamic vinegar

  • 1 Tbsp chopped garlic

  • 1/4 tsp pepper

  • 1/2 cup Olive oil

  • 2-3 Tbsp basil leaves; silvered, fresh


  1. Dry chops well, and arrange in single layer in shallow glass baking dish.

  2. In a small bowl, whisk in mustard, vinegar, garlic and pepper.

  3. Slowly whisk in oil; then stir in basil. Pour and spread over chops, turning to coat both sides.

  4. Cover and refrigerate for at least 1 hour, but not more than 4 hours.

  5. Bring to room temperature 30 minutes before grilling.

  6. Place chops on oiled grill at medium heat and grill for 5-10 minutes per side or until done to your liking.

Basil Grilled Lamb Chop @ Group Recipes

Szechuan Green Beans

Serve:4 Prep: 10 mins Cook: 10 mins


  • 1 pound Green beans, washed and trimed.

  • 1 tablespoon garlic, chopped

  • 1 tablespoon ginger, chopped

  • 2 scallions (spring onions, green onions), white parts only

  • 1/2 teaspoon chili garlic sauce

  • 1 tablespoon dark soy sauce

  • 1/2 teaspoon sugar

  • 1/4 teaspoon salt, or to taste

  • Pepper to taste, optional

  • 2 tablespoons canola oil or peanut oil for stir-frying, or as needed


  1. Wash the longbeans, drain thoroughly, and trim the tops and bottoms.

  2. Cut the longbeans on the diagonal into slices approximately 2 inches long.

  3. Chop the garlic, ginger and white part of the scallions.

  4. Heat 1 tablespoon oil over medium heat. Add the green beans and stir-fry until they start to shrivel or "pucker" and turn brown (5 - 7 minutes).

  5. Remove the green beans and drain in a colander or on paper towels.

  6. Heat 1 tablespoon oil in the wok on high heat. Add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the chili sauce and stir-fry for a few more seconds until aromatic.

  7. Add the green beans and the remaining ingredients. Mix together and serve with steamed rice.

Szechuan Green Bean @ Group Recipes

Sunday, January 3, 2010

Salibury Steak with Brown Gravy

Serve: 8 Prep: 15 mins Cook: 25 mins.


  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 2 pounds ground beef
  • 1 cup fresh bread crumbs
  • 11/2 tablespoon grill seasoning (recommended: Montreal Seasoning by McCormick)
  • 2 tablespoon Worcestershire sauce
  • 1 large egg
  • 1/2 (8-ounce) package sliced baby portobello mushrooms
  • Kosher salt and freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 (14-ounce) cans beef broth


  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and saute until soft, about 6 minutes.

  2. Put 1/2 of the onion in a large bowl and the remainder in another bowl. In the large bowl add the beef, bread crumbs, grill seasoning, Worcestershire sauce and the egg. Mix to combine everything well and form the mixture into 7 or 8 oval patties. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Cook the patties until they are well browned, about 4 to 5 minutes per side. Remove the steaks and pour off all but 2 tablespoons the fat. (The patties will not be cooked through and will finish cooking in the gravy.)

  3. Put the pan back on the heat, add the mushrooms with salt and pepper, and cook for 5 minutes. Add the remaining onions, sprinkle in the flour, and cook for 2 minutes. Add the beef broth, and bring it to a boil. Return the patties to the pan, reduce the heat to a simmer and cook until the sauce has thickened and the steaks are cooked through, about 10 minutes.

  4. Add salt and pepper, to your taste.

  5. Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.

Salisbury Steak With Brown Gravy @ Group Recipes

Friday, January 1, 2010

Pork Crown Roast With Wine Gravy

  • 1 pork-loin crown (8 bones), about 4 lbs.

  • 3/4 cup sodium-reduced chicken stock

  • * For Dijon herb rub*

  • 1 cup fresh parsley leaves, chopped

  • 1/4 cup Dijon mustard

  • 2 Tbsp extra-virgin olive oil

  • 2 Tbsp lemon juice

  • 2 tsp dried thyme

  • 1 tsp each salt & pepper

  • 1 Tbsp minced garlic

  • *For Wine gravy*

  • 1/2 cup white wine

  • 2 Tbsp all-purpose flour or cornstarch

  • 1/2 cup sodium-reduced chicken stock


  1. To make Dijon herb rub: In a food processor, whirl together parsley, mustard, oil, lemon juice, thyme, salt and pepper until it forms a paste. Stir in garlic.

  2. Rub all over pork, excluding bones. place roast, bones up, on rack in roasting pan, wrap bone ends in foil; stuff center with foil ball. Pour stock into pan.

  3. Roast in 325 F.oven until meat thermometer registers 160F, about 3 hours, adding up to 1/2 cup of water if necessary to maintain juices in pan.

  4. transfer to platter and remove foil ball; tent with foil and let stand for 20 minutes.

  5. To make wine gravy; skim fat from pan juice. Place pan on medium heat on stove. Pour in wine, stirring and scraping up brown bits from bottom of pan. Whisk flour into sodium-reduced chicken stock; whisk into pan and cook, whisking, until thickened, about 2 minutes.

  6. *Spoon some rice stuffing or any flavor pilaf into center of crown.(optional)

  7. Carve roast between bones and serve with wine gravy

Pork Crown Roast With Wine Gravy @ Group Recipes