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    173 Recipes

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    3 Reviews |  By ChrisMc

    My wife is from Hawaii, and one of her favorite restaurants is Russell Siu's Kaka'Aku Kitchen - she loves their five-spice shoyu chicken. (Shoyu chicken is cut-up chicken slow-cooked in a soy sauce-based liquid). I found a Sam Choy recipe for shoyu chicken that started with teriyaki sauce. Using that as a starting point, I redid my shoyu chicken recipe. My wife's response was that the result was even better than Kaka'Aku Kitchen's (not that she's at all biased in my favor).

    Recipe #93385

    This is a recipe for a traditional Chinese soup. I first tried it at Yong Sing in Honolulu. I found this recipe at chinesefooddiy.com. A couple of tips - do not use bouillon! Use either prepared broth (like that which one can buy in cartons) or, better yet, stock. As for the fungus which is the main ingredient, try Asian food stores for the dried fungus. If you live near a Chinatown, you'll probably have good luck at a Chinese grocery.

    Recipe #93305

    2 Reviews |  By ChrisMc

    Want to fire up the grill? Tired of chunks of beef? (Actually, I live in Nebraska - I could be killed for saying that.) Try these lighter burgers as a change - nice for a more elegant grilling, and very easy to make. Prep time include chilling time.

    Recipe #58202

    An alternative to traditional cider at parties, etc. This has a bit more tang, and is very tasty.

    Recipe #58200

    8 Reviews |  By ChrisMc

    This is a recipe I came across in a cookbook I had had for some time, and finally decided to make. It was made very clear to me that this was a recipe which I had better make again, as it went over VERY well. This also works with pieces of a whole chicken, but the thighs are just the right size and shape to work well. Prep time includes marinating time (in a pinch you can marinate for about 15 minutes and go).

    Recipe #53629

    Teriyaki salmon is a traditional Japanese dish - this recipe adds some citrus tang to it. I've also made this recipe substituting pink grapefruit juice cocktail for some of the orange juice (about 2/3 cup orange, 1/3 cup grapefruit). Last time I made this, I served it with Julesong's Brown Rice with Onions and Pecans and edamame (soybeans boiled in the shell). Prep time includes marinating time

    Recipe #53628

    1 Reviews |  By ChrisMc

    Lot of spicy flavors in these steaks - I've also just added the curry to the marinade and eliminated the dredging. Prep time does not include marinating.

    Recipe #44481

    This chutney also goes nicely with chicken.

    Recipe #44480

    I'm adding a lot of fruit and meat dishes tonight - I didn't plan it, but a lot of these make nice hot fall dinners. Enjoy!

    Recipe #44479

    7 Reviews |  By ChrisMc

    I recommend making the effort to use cider and stock, rather than juice and broth - it really adds considerable flavor. This is another recipe with a very "fall" feeling - nice and rich, but most of the flavor comes from fruit rather than fat.

    Recipe #44478

    8 Reviews |  By ChrisMc

    Another sweet and tangy recipe. Between using the thigh and slow cooking, this comes out very tender and juicy.

    Recipe #44477

    1 Reviews |  By ChrisMc

    A sweet and spicy glaze for salmon - definitely for mustard lovers. The glaze can be made ahead and stored, making it easy to cook the salmon quickly. Prep time is the time to make the glaze

    Recipe #44475

    Here's another fall-tasting recipe with apples. This is actually fairly low in fat, and vegan as written. If desired, you can add 2 tablespoons of Parmesan cheese - stir it in just before serving.

    Recipe #44473

    1 Reviews |  By ChrisMc

    Here's a recipe for spicing up shrimp. Prep time includes the minimum marinating time. These can be served hot or chilled and used as an appetizer.

    Recipe #44467

    Here's a flavorful fall dish. I like to use flavorful, slightly tart green apples. I strongly recommend using cider instead of apple juice, too - it adds much more flavor.

    Recipe #44464

    A fairly light dinner - the shiitake mushrooms add a rich flavor, though. This is a lot of mushrooms - I've had my best luck finding them (dried) at Asian food stores for a reasonable price.

    Recipe #41539

    Very simple, very quick - good comfort soup when it's cold out. Try this with stock instead of broth - it makes a noticable difference. I can find premade stock pretty easily now, and like it much better. The recipe (originally from chopstix.net) suggested 2 eggs - I though it was too much egg and not enough soup.

    Recipe #41538

    1 Reviews |  By ChrisMc

    I always use the boneless chops, so don't know how bone-in chops would work (and I'm not that curious, either). The pork really doesn't need to marinate much - this is more of a glaze than a marinade.

    Recipe #41534

    1 Reviews |  By ChrisMc

    Soba are Japanese buckwheat noodles - you can find them at some grocery stores; if not, any Asian food store should have them. (The recipe originally called for ramen, but I just couldn't do that to people). I've also had good luck finding dried shiitake mushrooms at a reasonable price at Asian food stores. Prep time includes the final sitting time.

    Recipe #41531

    This quick glaze for steak makes a nice meal for two if you have a little time to let it marinate it; otherwise, set it up the night before, and you'll have flavorful steaks ready to grill when you get home. These work on a regular grill, a Foreman-type grill, or on the broiler.

    Recipe #41528

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