Time:

4 hr 30 min (15 min to prepare, 4 hr 15 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Notes:

Kim chee spiciness...

Ingredients:

0.666667 each lb Napa Cabbage
0.5 each lb Daikon radish
1 each middle Cucumber
1 each middle Turnip
0.5 cup salt
1 tablespoon salt
3 each Spring onions --...
3 each garlic cloves --...
4 teaspoon fresh ginger, minced
1 tablespoon Dried chili flakes
2 teaspoon Soy sauce/tamari
1 cup water

Directions:

Peel daikon, cucumber and turnip, and slice 1/4″ thick. Layer whole cabbage leaves, sliced daikon, cucumber and turnip in a large bowl. Between layers, liberally sprinkle with 1/2 cup salt. Cover with water and place a wide plate or pot on top to submerge them. Leave overnight or at least 12 hours. Drain & Rinse vegetables in a colander. Julienne each vegetable into a uniform shape. return them to the large bowl, and add spring onions, garlic, ginger, chili flakes, soy/tamari, s...

Time:

4 hr 30 min (15 min to prepare, 4 hr 15 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Notes:

Kim chee spiciness...

Ingredients:

0.666667 pound Napa Cabbage
0.5 pound Daikon radish
1 each medium cucumber
1 each medium Turnip
0.5 cup salt
1 tablespoon salt
3 each Spring onions --...
3 each garlic cloves --...
4 teaspoons Fresh ginger --...
1 tablespoon Dried chili flakes
2 teaspoons Soy sauce/tamari
1 cup water

Directions:

Peel daikon, cucumber and turnip, and slice 1/4″ thick.

Layer whole cabbage leaves, sliced daikon, cucumber and turnip in a large bowl. Between layers, liberally sprinkle with 1/2 cup salt. Cover with water and place a wide plate or pot on top to submerge them. Leave overnight or at least 12 hours. Drain & Rinse vegetables in a colander. Julienne each vegetable into a uniform shape. return them to the large bowl, and add spring onions, garlic, ginger, chili flakes...

Time:

4 hr 25 min (10 min to prepare, 4 hr 15 min to cook)

Meal type:

Lunch

Ingredients:

1 each Sunkist® lemon...
1 each Sunkist®...

Directions:

Fill a 1-1/2-quart metal ring mold half full with water. Freeze until firm.
Arrange the citrus slices and fresh mint on top of the ice ring. Add water to cover the citrus to within 1/4 inch of the rim of the mold; freeze.
To unmold the ice ring, place the metal mold briefly in warm water; remove the Citrus Ice Ring and float in punch.

Time:

4 hr 25 min (10 min to prepare, 4 hr 15 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

1 each large Head Napa...
5 each Habanero peppers
4 each garlic cloves
4 each green onions
1 each sl Fresh ginger...
0.25 teaspoon Cayenne pepper...

Directions:

Cut cabbage into 1-inch slices. Dissolve about 1-2 tablespoons salt in enough water to cover cabbage slices in a non-reactive container. Leave cabbage to soak in salted water for 12 to 24 hours at room temperature.
Rinse cabbage well, drain, and set aside.
Chop peppers (with seeds), green onions, garlic, ginger and ginger, and mix with 1 tablespoon salt and cayenne pepper. Pack cabbage in a non-reactive container, cover with water and gently stir in chopped pepper mixture. Refr...

Time:

4 hr 25 min (10 min to prepare, 4 hr 15 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

1 each Head Chinese...
3 tablespoon salt
6 each Green Onions --...
3 each cloves garlic --...
0.5 teaspoon Crushed dried hot...
1 teaspoon ginger root --...

Directions:

Soak cabbage in salted water to cover 5 to 10 hours. Drain. Combine cabbage with salt, green onions, garlic, chile and ginger root. Mix well and spoon into large jar. Cover and refrigerate 1 to 2 days before using. Keeps well several weeks. Use as relish or salad.

Time:

4 hr 25 min (10 min to prepare, 4 hr 15 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

1 each lb Chinese turnip
1 each scallion
1 tablespoon Fresh ginger
2 cup water
2 tablespoon salt
2 each cloves garlic
1 teaspoon sugar

Directions:

1. Slice the turnip into finger-shaped pieces, 1 1/2 inches long and 1/2 inch wide. Cut the scallion into 1 1/2-inch lengths, then slice fine lengthwise. Repeat the same process for the ginger and garlic. Place these ingredients in a bowl, sprinkle with 1 tablespoon of the salt, mix well and leave, covered, overnight.

2. Mix 2 cups water with 1 tablespoon of the salt and the sugar in a separate bowl. Let this mixture stand overnight, then pour it over the kimchi. Keep at room t...

Time:

4 hr 20 min (20 min to prepare, 4 hr to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

5 each Heads cabbage
7 each Korean readishes
0.5 each Bundle
4 each Soaked forest...
4 each Dried stone...
2 each Korean pears -- ,...
5 each Garlic bulbs -- ,...
3 each sm Ginger roots...
3 cup Red pepper powder...
0.5 cup Pickled corvina...
0.333333 cup Pickled baby squid
1 each small Octopus,
0.333333 cup Pickled baby...
0.333333 each lb Oysters
0.5 each lb Beef brisket,...
4 cup Coarse salt,...

Directions:

1. soak the cabbage sections and the radishes in a brine prepared with 3 cups of salt and 4 quarts of water for 3 to 4 hours or until softened. Rinse with cold water.

2. halve the radishes, reserving 2 and make slit cuts up to 2/3 of the length from the bottom.

3. cut the pears into thin julienne strips.

4. cut the pickled fish and the fresh squid and octopus into 1 1/2″ narrow strips.

5. cut the 2 remainding radishes into ...

Time:

4 hr 15 min (15 min to prepare, 4 hr to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

2 each lb Cabbage, chinese
1 tablespoon salt
2 tablespoon Scallion -- chopped
2 teaspoon Garlic clove --...
1 tablespoon chili powder
2 teaspoon Ginger -- finely...
0.5 cup Soy Sauce, light
0.5 cup Vinegar, wine
2 teaspoon Sugar,...

Directions:

Chop the cabbage coarsely and place in a glass dish. Sprinkle with the salt and let stand for 3 to 4 hours; the cabbage will wilt. Mash with the fingers until the cabbage is still softer, then drain off excess liquid and add the remaining ingredients except the sesame oil.

Transfer to a large glass jar, seal and leave in a cool place for at least 24 hours before using. It will keep for up to a week in the refrigerator. Sprinkle with a few drops of sesame oil before using.

Time:

4 hr 10 min (10 min to prepare, 4 hr to cook)

Meal type:

Lunch

Ingredients:

2 each avocados, peeled...
1 each lime, juiced
2 each tomatoes; sliced,...
2 each cucumbers;...
1 each red onion, diced
1 tablespoon fresh cilantro,...
10 each pickled jalape?o...
1 each clove garlic

Directions:

1. Mix ingredients together in a large bowl and refrigerate for several hours or overnight.

Time:

3 hr 15 min (15 min to prepare, 3 hr to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

2 each Heads Chinese...
1 cup salt
1 each lb Daikon
6 each Green (spring)...
4 each garlic cloves
1 each Piece fresh...
1 each Celery stalk
1 each Hard, semi-ripe pear
4 tablespoon Ground red pepper...
1 tablespoon granulated sugar

Directions:

1. Remove (do not discard) the outer leaves from the cabbage. Quarter the cabbage and place together with the outside leaves in a large bowl. Sprinkle on the salt. Let stand 3 hours, turning occasionally.

2. Peel the daikon and cut into long thin strips. Cut the onions into 1.� strips and then shred lengthwise into slivers. Mix the daikon and onion strips together in another bowl and let sit while the cabbage and salt mixture is sitting.

3. Peel and mince ga...

Time:

3 hr 15 min (15 min to prepare, 3 hr to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

2 pounds Lean Beef Tenderloin
0.5 cup light soy sauce
0.25 cup dark soy sauce
0.5 cup water
3 tablespoons finely chopped...
3 teaspoons Crushed Garlic
2 teaspoons Finely Minced...
0.5 teaspoon black pepper
1 tablespoon sugar
2 tablespoons White Sesame...
1 tablespoon Sesame oil

Directions:

Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs respectively, exemplify an age-old tradition of cooking on a curved iron hotplate - a tradition that is matched in northern China and neighboring Mongolia as introduced by the Manchurians. Today this has been streamlined for table service, with specially built cone-shaped hotplates fitted over tabletop burners, to provide an enjoyable and intimate eating experience. Meats of all kinds, including mutton, pork and poultry, offal a...

Time:

3 hr 10 min (10 min to prepare, 3 hr to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

2 each lbs...
2 tablespoons salt
0.5 tablespoons minced onion
1 teaspoon Minced garlic
0.666667 teaspoon minced gingerroot
0.5 tablespoon ground red pepper...

Directions:

Wash and drain vegetables. Peel turnip and cucumber. Slice vegetables into small pieces. Sprinkle with 2 Tablespoon salt,and let stand for 3-4 hours. Press out liquid. Mix vegetables well with onion, garlic, gingerroot and red pepper. Put vegetables in a large glass jar with a tight lid. Leave jar in the refrigerator for 3-4 days. Serve with meals. Makes about 2 pints. Contributed by Helen Jolly. Formatted by Olivia Liebermann.

Time:

2 hr 10 min (10 min to prepare, 2 hr to cook)

Meal type:

Lunch

Ethnicity:

American

Ingredients:

2 each Jalapeno peppers...
1 each handful of fresh...
3 each medium tomatoes -...
6 each hot pickled...
1 package black bean soup...
2 cups fresh or store...

Directions:

1) Cook the black bean soup according to directions on package
(I recommend Miami brand black bean soup).
Continue cooking soup until most of the liquid cooks off and you are left with spiced beans.

2) Using a food processor or hand held chopper, chop all ingredients to a chunky consistency.

3) Squeeze the juice of one lemon over the entire mixture.

4) Chill or serve at room temperature with corn chips or your favorite diping chips.

Time:

1 hr 45 min (15 min to prepare, 1 hr 30 min to cook)

Meal type:

Lunch

Ingredients:

4 OZ uncooked ziti...
2 each medium onions,...
1 each garlic clove, minced
2 each medium carrots,...
1 each green pepper,...
1 each medium zucchini,...
1 OZ can no added salt...
1 OZ can no added salt...
1 teaspoon oregano
1 OZ can black beans,...
1 OZ package frozen...
2 tablespoon green chilies,...
8 OZ fat free ricotta...
4 OZ shredded low-fat...

Directions:

Cook ziti according to package directions without salt; drain well. Preheat oven to 375°F. Coat a Dutch oven or large pot with cooking spray. Add onions, garlic, carrots, peppers, and zucchini; sauté over medium heat for 10 minutes, stirring often. Stir in tomatoes, tomato sauce, and oregano. Bring to a boil; reduce heat to low, simmering 15 minutes. Stir in beans, corn, chilies. Cook for 5 minutes. Remove from heat; add pasta and cheeses, tossing gently. Spoon into a 9-inch square baki...

Time:

1 hr 10 min (10 min to prepare, 1 hr to cook)

Meal type:

Lunch

Ethnicity:

American

Ingredients:

1 each large carrot, grated
0.5 each medium red onion,...
0.25 cup chopped canned or...
1 each clove garlic, minced
2 each tomatoes, chopped
1 teaspoon fresh lime juice
1 teaspoon salt

Directions:

This colorful salsa spices up any meal.
Serve it with bean dishes, or tortilla chips.

Mix all the ingredients together in a serving dish.
Chill for 1 hour before serving

Time:

1 hr (10 min to prepare, 50 min to cook)

Meal type:

Lunch

Ingredients:

1 each lb asparagus
1 each lb Sole fillets...
0.25 teaspoon salt
0.5 teaspoon grated lemon or...
4 tablespoon lemon or lime...
0.125 teaspoon black pepper
1 tablespoon finely chopped...
1 teaspoon mustard

Directions:

Cut asparagus into 3 inch lengths. Cook in 2-quart saucepan in lightly salted water for 5 minutes, drain. Set aside. Season the skin side of the sole fillets with salt and lemon or lime peel. Place asparagus spears at one end of each fillet. Roll up fillets with asparagus spears inside and secure with plain round toothpicks. Place in a 2-quart oven-save casserole dish liberally sprayed with non-stick cooking spray. In a small bowl combine remaining ingredients and pour over fish. Bake in a 40...

Time:

1 hr (10 min to prepare, 50 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

12 teaspoons Pork ; tenderloin...
0.5 cup Soy sauce
0.25 cup water
3 tablespoons sugar
2 each each Green...
2 cups Garlic -- crushed
2 each pinches Ginger ;...

Directions:

Combine the meat with the marinade and allow the mixture to soak for about 2 hours at room temperature, Stir occasionally to make sure all of the meat gets well coated. Then take the meat from the marinade and dry on paper towels. Be sure to save the marinade. Coat the sides and bottom of a baking dish with 2 or 3 Tbs. of Sesame oil and arrange to pork in the dish so there is only one layer of the meat.
Bake in a pre heated oven (375 F) for 50 minutes until the meat is tender. While th...

Description:

http://www.lcbo.com/lcbo-ea...

Time:

1 hr (30 min to prepare, 30 min to cook)

Meal type:

Lunch

Ingredients:

1.5 lb fillet of beef
1 tablespoon vegetable oil
1 tablespoon icing sugar
0.5 cup butter
0.25 cup mustard
2  baguettes
1  salt and pepper...

Directions:

Garnish
Mustard
Cherry tomatoes

1. Preheat oven to 500 degrees F (260 degrees C). Toss beef with oil, then place on foil-lined cookie sheet. Sift over icing sugar and roast 20 minutes, turning halfway through. It should be rare to medium or 125 degrees to 130 degrees F (50 degrees to 55 degrees C) when tested with an instant-read thermometer. Wrap in foil and let rest overnight.

2. Using electric beaters, blend butter and horseradish. Season to ta...

Time:

55 min (10 min to prepare, 45 min to cook)

Meal type:

Lunch

Ingredients:

2 each Genuine...
2 each plum tomatoes
1 each small jalapeno...
1 each lemon
1 each small red onion
1 each clove of garlic,...

Directions:

1. Chop: 1/2 clove of garlic, 1/2 red onion, 2 plum tomatoes, 3/4 cup cilantro, 1/2 jalapeno pepper and set these ingredients aside.
2. Then remove the skin and pits from the 2 avocados.
3. Cut them into small chunks with a knife and then mash these chunks up with a fork until smooth but chunky.
4. Combine the chopped ingredients with the avocado and mix together.
5. Squeeze the whole lemon into this mixture and add salt and pepper to taste.
6. Refrigerate f...

Time:

50 min (20 min to prepare, 30 min to cook)

Meal type:

Lunch

Ingredients:

0.5 cups freshly squeezed...
6 each large egg yolks
3 each large eggs
0.75 cups granulated sugar
1 pinch salt
1 each cinnamon stick
3 cups Heavy Cream
0.75 cups granulated sugar
0.25 cups water

Directions:

To Prepare the flan: In a small heavy bottomed sauce pan reduce the orange juice over mediem heat to 1 cup. In a mixing bowl whisk together the egg yolks, eggs, sugar and salt. Stir in the reduced orange juice. Seperatly, warm the cream along with the cinnamon until scalded. Take off of the heat and whisk into the orange mixture. Remove the cinnamon stick.
To prepare the caramel: In a small heavy bottomed pan, mix together the sugar and water. Cook the sugar over medium heat until it ...

Time:

50 min (10 min to prepare, 40 min to cook)

Meal type:

Lunch

Ingredients:

3 each large baking...
0.25 cups light mayonnaise
0.5 each Sunkist®...

Directions:

Cut potatoes lengthwise in quarters, then in eighths.
In small bowl, mix mayonnaise, lemon peel and juice.
Season with onion salt and pepper.
Place on greased or non-stick 15x10x1 baking pan.
Bake at 375 degrees F for 50 minutes, or until tender and golden.

Time:

45 min (20 min to prepare, 25 min to cook)

Meal type:

Lunch

Ingredients:

4 each unpeeled large...
2 each eggs, slightly...
1 can (12 oz. each)...
1 cup shredded Swiss...
0.333333 cups coarsely crushed...
0.5 each Sunkist®...
0.5 teaspoon dry mustard,...

Directions:

Parboil the zucchini in boiling water for 5 to 7 minutes; drain well and cool slightly. With the tip of a spoon carefully scoop out the centers and discard, leaving 1/4-inch shells; drain, cut-side-down, on paper toweling.
To make the filling, in a bowl combine all the remaining ingredients except the parsley. Spoon the filling into zucchini shells.
Arrange in a shallow baking dish. Bake at 350 degrees F for 25 minutes. Sprinkle with parsley.

GREEN PEPPER VARIAT...

Time:

45 min (20 min to prepare, 25 min to cook)

Meal type:

Lunch

Ingredients:

10 each oz. imitation...
16 each oz. (2) 8 oz....
1 each Sunkist®...
1 each Sunkist®...
0.25 cups plain yogurt
0.5 cups chopped celery
3 tablespoon Sunkist...
1 tablespoon Sunkist...
1 teaspoon each grated...
0.25 teaspoon pepper
0.25 teaspoon chili powder
4 cups fresh spinach...
2 teaspoon fresh chives chopped
1 each unit Sunkist...
4 each units flour...

Directions:

In a large bowl, mix together the first 12 ingredients. Chill for at least 1 hour.
Preheat oven to 350 degrees.
Invert (4) ovenproof round bowls on top of a cookie sheet.
Spray bottoms and sides of the bowls with non-stick spray.
Drape tortillas over inverted bowls.
Place in the oven and cook until lightly browned.
Remove from oven and let cool.
When cooled completely, remove baskets and set aside.
Fill tortilla baskets with spinach leav...

Time:

40 min (10 min to prepare, 30 min to cook)

Meal type:

Lunch

Ethnicity:

American

Ingredients:

1 teaspoon salt
0.5 teaspoon to 1 tsp. ground...
3 tablespoons (heaping) fresh...
4 each to 6 jalapeno...
1 cup sweet onions...
4 each large ripe...
4 tablespoons lime juice

Directions:

Combine all ingredients in a non-metallic bowl and refrigerate until ready to serve.
Optional preparation: Combine all ingredients in a saucepan and simmer 30 mins.
Allow to cool, place in non-metallic bowl and refrigerate until ready to serve.

Time:

40 min (15 min to prepare, 25 min to cook)

Meal type:

Lunch

Ingredients:

3 tablespoon butter or margarine
3 tablespoon all-purpose flour
1 cup Milk
0.5 each Sunkist®...
1 each Sunkist® lemon...
4 each egg yolks
6 each egg whites
0.5 teaspoon Cream of tartar
0.5 cups sugar, Warm Lemon...

Directions:

In a saucepan, melt the butter. Remove from the heat and stir in the flour. Cook for a few minutes, stirring constantly. Gradually blend in the milk. Cook over medium heat, stirring, until thickened. Add lemon peel and lemon juice.
Remove from heat. In a bowl, with an electric mixer, beat the egg yolks until thick and light in color. Gradually stir a small amount of hot lemon mixture into beaten egg yolks; stir back into remaining lemon mixture in the pan, blending well.
With ...