Hey everyone! So I was asked to guest blog on here and I must say I’m really thrilled! I love sharing my recipes with others and trying others’ recipes as well… I love to cook! This recipe is one of my own made up favorites. I made it up one day with my sis in law and now I make it pretty often, its awesome!

Ingredients:
Chicken Marinade:
BBQ Sauce
Duck Sauce - any kind (I usually use either sweet n sour or garlic)
Paprika
Black Pepper
Garlic Powder

Directions:
Mix ingredients in a bowl. Cut up chicken cutlets into bite size pieces and coat with the sauce, let marinade for about 20-30 minutes.

Remaining Ingredients:
Onion, chopped
Squash, cubed unpeeled
Red Pepper, cut into strips
Can Mushrooms
Frozen Broccoli
Some Oil for Sauteing
Angel Hair Pasta, cooked according to box instructions
Soy Sauce

Directions:
Put oil in a pot and sautee the onions. Once a little soft, add the chicken pieces. It’s ok if the sauce gets its way into the pot as well. When chicken is cooked take out he chicken and set aside. Add the rest of vegetables and cook till everything is soft. If it starts sticking to the bottom of the pot put in some of the leftover marinade sauce. When done add pasta and soy sauce. Mix well and let cook a few more minutes. Take off heat and serve.

p.s. Sorry there are no measurements, I just throw it in as I go along.

~ Recipe submitted by Yides Biederman

Ingredients:
1 lb. pepper steak meat cut into strips
1/2 onion diced
1 red/green pepper diced
5 cloves of garlic diced
1/2 can of water chestnuts
1 tsp. soy sauce
1/2 tsp. cayenne pepper
1 tsp. paprika
salt and black pepper to taste
parsley to garnish the dish

Directions:
Sauté the onions, garlic and pepper. Once they have softened add the remaining ingredients and cook until the meat is no longer red. Once cooked serve with rice and garnish with parsley.

~ Recipe submitted by Schneur Menaker

Ingredients:
1 package extra firm tofu
1 tablespoon ginger powder
1 teaspoon salt
2 Cups White Flour
3 Egg Whites
1 package frozen broccoli
½ Cup Olive Oil (or more to coat bottom of pan and then some)

Directions:
Cut tofu into cutlets or squares about 1 inch thick.
Drying:
Place on plate with a paper towel both under and over the tofu. Place cutting board or other flat surface (i.e. a book you don’t mind getting a little wet) and press firmly to extract as much moisture from the tofu without squishing it. This is a very important step and not doing it prior to cooking usually leads to you hating Tofu forever)
Prepare frozen broccoli as per package instructions.
Mix flour with salt and powdered ginger.
Once the tofu feels dry to the touch dip once in flour pressing firmly to coat lightly, and then dip into the eggwhite and back into flour a second time.
Prep frying pan with oil, test heat with a bit of egg and flour. If the mix sizzles as soon as it hits the pan, you’re ready. Slowly lay the cutlets into the oil and let it fry about 2-3 minutes each side until golden brown.
After frying all of your cutlets, place broccoli on plate then cutlets and drizzle a liberal amount of your favorite teriyaki sauce on it. This recipe can be served with rice, or, in a wrap as a sandwich.

~ Recipe submitted by Yehuda Jason Schupper of One For The Good Days - A blog about music…

Ingredients:
1/2 box of spaghetti
chicken breast cut into small pieces
corn starch or flour
olive oil or canola oil for frying
vegetables such as pepper slices, mushrooms, baby corn or whatever you like

Sauce:
Half cup of soy sauce
1/4 cup of cup oil
3 cloves crushed garlic or garlic powder

Directions:
Dip the chicken pieces into corn starch or flour. Fry for 1 or 2 minutes until golden and crispy. While you fry up the chicken prepare the spaghetti as directed on the box. Once the pasta is cooked, put it in a 9×13 pan and add the cooked chicken pieces. Add the vegetables such as pepper slices, baby corn & mushrooms. Pour the sauce on top, mix well so everything is combined then bake for about 30-45 minutes on 350′

~ Recipe submitted by Rechy Kaufman

Ingredients for Sauce:
1/2 cup corn starch
2 tablespoons water
3/4 teaspoon fresh ginger or 1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
3/8 cup sugar (just under 1/2 cup)
1/4 cup soy sauce
1 cup chicken broth
2 tablespoons vinegar
2 tablespoons white wine or sherry

Ingredients for Batter:
1 1/2 pounds boneless chicken cut into chunks
1 egg beaten
1/2 cup corn starch
1 cp sliced onions
4 small dried hot pepper

Directions:
For the sauce, place all ingredients in a jar and shake well to dissolve cornstarch.
For the batter, place an egg in a ziploc bag and shake to coat chicken evenly. Add cornstarch and mix until chicken is covered. Deep fry until chicken is crispy and then drain. Heat 1 tablespoon of oil in a frying pan and add onions, peppers and stir fry for 30 seconds. Add the sauce mixture. Cook until thick. Then add the chicken and cook long enough to heat through. Adjust the heat according to your taste - or omit all the peppers for a delicious dish without the heat. ENJOY!

~ Recipe submitted by Chaya Sara Roth

Ingredients:

2 romen noodle packets
1/2 cup sunflower seeds
3 Tbs slivered almonds
1/2 cup sugar
1/2 cup olive oil
1/2 cup vinegar
2 Tbs soy sauce
1 napa cabbage sliced up and shredded
1 green onion

Directions:

1. bring sugar, oil, vinegar, and soy sauce to boil over medium heat. Then remove and cool.

2. Place noodles, sunflower seeds, and almonds on a cookie sheet in oven, set to 350 for 8-10 minutes.

3. combine everything and mix well.

YUM!

~ Recipe submitted by Anna-Aliza Benzaquen Rosenbaum

This is an easy way to prepare beef and broccoli without the greasy feeling you would get from ordering takeout! This recipe could also be prepared with mushrooms and red pepper slices. You would just add it to the pan after cooking the beef.

Ingredients:

Broccoli
Rice
1 lb. flank steak, or sandwich steak slices (pepper steak could also be used)
1/4 cup olive oil
2 tablespoons soy sauce
2 tsp steak seasoning (I use Mccormick Montreal Spice seasoning)
1 clove garlic, chopped
1 teaspoon minced ginger

Directions:

Steam broccoli & prepare the rice. In a bowl mix together the oil with the soy sauce , ginger and steak seasoning. Marinate the meat for 20 minutes.Heat a wok or frying pan and add 3 tablespoons oil. When the oil is hot, add the garlic and stir-fry briefly until fragrant. Add the sliced beef & brown. Once it is nearly cooked through add the broccoli. Stir-fry briefly. Serve with the rice that has been cooked.

~ Recipe submitted by Nina Safar

I like to play around in the kitchen and this is a recent recipe I came up with. (It’s a play on the Pepper steak recipe I previously posted.)

Ingredients:

Pepper steak  strips
1 Red pepper sliced into strips
1 Onion diced
3 cloves of garlic diced
Mushrooms sliced
half cup of sugar
half cup of soy sauce
Spices such as salt, pepper, garlic, paprika, ginger and red pepper flakes
1 cup of rice
2 cups of water

Directions:

Prepare the rice by boiling it with the 2 cups of water. Then combine the sugar and soy sauce in a bowl and place the Pepper steak strips into it. While the steak marinates, saute the onions and garlic.  Once golden,  add the pepper strips along with the sliced mushrooms. Cook until tender. Then add the strips of steak. Brown the meet until it’s no longer red. Season with salt, pepper, garlic, paprika, ginger and some red pepper flakes. (careful not to use too much of the red pepper flakes because it can get really spicy! In fact, if you are serving this to children or you are not a fan of spicy stuff, skip the red pepper flakes) After the meat has cooked with the spices for about 5 minutes, combine with the rice and serve as one dish.

~ Recipe submitted by Nina Safar

Saute:
1 chopped onion
1 clove garlic, minced
1 tbsp curry powder, optional

Add 5 chicken breasts cut in strips. When chicken is white, add:
2 tbsp honey
7 tbsp soy sauce
1/2 cup crunchy peanut butter
1/2 cup water

Cook, stirring until thick, 10 minutes.

Serve on bed of basmati rice.
Top with spring onions and cashews (optional).

~ Recipe submitted by Chanie Apfelbaum

This makes about 40-50 servings

Ingredients For Wrappers:

3 cups all-purpose flour
7 ounces hot (just off the boil) water…
4-5 tablespoons cold water
1/4 teaspoon salt

Directions for Wrappers:

-Start by combining the salt and flour in a large bowl.
-Stir the just boiled water into the flour with a large fork, until the mixture looks flaky and crumbly.
-Slowly mix in the cold water until the dough pulls together…be careful though, it shouldn’t be sticky.
-Knead the dough for about 5 minutes until smooth.
-Cover the dough with a damp cloth and let rest for 30 minutes.
-After the dough has rested, split it into 4-5 parts. Keep the dough you’re not using under a damp cloth until ready to roll out.
- Roll out each ball of dough thinly. Cut out anywhere from 3 1/4″ to 4″ size circles with a cookie-cutter or glass.
-Now they’re ready to be filled!

Filling: The only changes I made was to decrease the amount of ginger (I am not a big fan of that flavor), and substitute half the ground chicken for mushroom

Ingredients for Filling:

* 1 cup boiled, chopped cabbage
* 2 tbsps chopped green onion
* 1/2 pound ground chicken
* 1 tsp sesame oil
* 1 tsp sugar
* 2 tsps soysauce
* 1/2 tsp garlic salt
* 1 tsp grated fresh ginger
* 20 gyoza wrappers
* vegetable oil for frying

Directions For Filling:

Combine all ingredients other than vegetable oil in a bowl and mix well by hands. Place a teaspoonful of filling in a gyoza wrapper and put water along the edge of the wrapper by fingers. Make a semicircle, gathering the front side of the wrapper and sealing the top. Heat 1 tbsp oil in a frying pan. Put gyoza in the pan and fry on high heat until the bottoms become brown. Turn down the heat to low. Add 1/4 cup water in the pan. Cover the pan and steam the gyoza on low heat until the water is gone. Repeat with remaining potstickers

~ Recipe submitted by Chani Kavka