Soaps.com - MESSAGE BOARDS

Teriyaki Sauce and Marinade -- Servings: 8

Ingredients:
2/3 cup mirin (Japanese sweet rice wine)
1 cup soy sauce
4 1/2 teaspoons rice vinegar
1 teaspoon sesame oil
1/3 cup white sugar
7 cloves garlic, minced
1 tablespoon minced fresh ginger
1 dash red pepper flakes
black pepper to taste

Directions:
1. Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

I received this recipe from a Japanese friend it belonged to her mother it's the best sauce i ever tried.

NACHO DIP

8 oz. pkg. cream cheese
15 oz. can chili
16 oz. jar of salsa
8 oz. pkg. shredded cheese
green onions, to garnish

1. Preheat oven to 350.
2. Spread cream cheese on bottom of baking dish.
3. Spread chili on top; add salsa and sprinkle with cheese.
4. Bake for 25 minutes.
5. Serve w/ nachos.

NEIMAN-MARCUS COOKIES

2 c. butter
4 c. flour
2 tsp. soda
2 c. sugar
5 c. blended oatmeal
2 tsp. baking powder
3 c. chopped nuts (your choice)
24 oz. chocolate chips
2 c. brown sugar
1 tsp. salt
1 (8 oz.) Hershey Bar, grated
4 eggs
2 tsp. vanilla

(RECIPE MAY BE HALVED)

Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla; mix together w/ flour, oatmeal, salt, baking powder & soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls and place 2" apart on a cookie sheeet. Bake for 10 minutes @ 375.

Makes 112 cookies.

NEIMAN-MARCUS PIE

1 box German Chocolate cake mix
1 stick butter (softened)
2 eggs
1 box powdered sugar
1 (8 oz.) pkg. cream cheese
2 eggs
1 c. coarsely chopped pecans

Heat oven to 350. Grease and lightly flour 9x13" pan. Combine dry cake mix, butter and eggs. Mix thoroughly and spread into pan. Sprinkle nuts over mixture, pressing into batter. Combine powdered sugar, cream cheese and eggs. Mix thoroughly and pour over chocolate mixture and nuts. Bake 30-40 minutes. Cool on rack and cut into squares.

NO-BAKE COOKIES

2 c. sugar
1 stick butter
1/2 c. sweet milk
3 Tbsp. cocoa
3 c. oats
1/2 c. peanut butter

Boil hard for 2 minutes. Then add 3 cups oats and 1/2 c peanut butter. Drop by tablespoons on waxed paper.

NUTTY BARS

1 roll (pkg.) chocolate chip cookie dough
1 1/2 c. chopped nuts (pecans/walnuts)
1/2 c. each, chocolate chips and butterscotch chips

Spray 9x13" pan lightly with cooking spray. Press cookie dough into pan to cover the bottom evenly. Sprinkle nuts over dough and press lightly. Bake @ 350 approximately 15 minutes or until lightly browned. Remove from oven and immediately sprinkle with both chips over top of cookies. Return to oven a few minuts to melt chips. Spread lightly over top of cookies. Cool completely; cut.

Sausage Gravy -- Servings: 4

Ingredients:
1 lb.pork sausage
3 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
salt and pepper to taste

Directions:
1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.

I use store bought biscuits or you can make your own.

Singapore Noodles -- Servings: 8

Ingredients:
1 pound dry vermicelli pasta
2 skinless, boneless chicken breast halves -
cut into strips
2 butterfly pork chops, thinly sliced
2 cloves garlic, crushed
3 tablespoons vegetable oil
1/2 onion, thinly sliced
2 carrots, thinly sliced
2 ribs celery, thinly sliced
1/2 (12 ounce) package frozen shrimp thawed
1 cup bean sprouts
2 tablespoons soy sauce
3 tablespoons curry powder
1/4 cup water

Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat.

3. Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. Stir in celery and shrimp. Cover and steam for 2 minutes.

4. Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Toss with noodles, and serve with the option of hot pepper sauce and soy sauce as condiments

Slow Cooker Italian Beef for Sandwiches
Servings: 10

Ingredients:
3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad
dressing mix
1 (5 pound) rump roast

Directions:
1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

This is Incredible Garlic Bread
Servings: 12

Ingredients:
1 (20 ounce) loaf French bread, sliced
1 cup olive oil, divided
1 tablespoon crushed garlic
1/2 cup cream cheese, softened
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon chopped fresh parsley
1 pinch salt
freshly ground black pepper to taste
1/4 cup grated Parmesan cheese

Directions:
1. Preheat your oven's broiler. Line a cookie sheet with aluminum foil.
2. Heat 1 tablespoon of the olive oil in a skillet over low heat. Add garlic; cook and stir for a few minutes until fragrant.
3. In a medium bowl, stir together the cream cheese, garlic, oregano, basil, parsley, salt and pepper. Mix in about half of the remaining olive oil until smooth. Spread 1 tablespoon of this mixture onto each slice of bread, and place them on the foil-lined cookie sheet. Sprinkle Parmesan cheese over each slice, then drizzle with remaining olive oil.
4. Broil for 3 to 5 minutes, or until cheese is bubbly and golden brown. Watch VERY carefully, it will brown fast.

Salmon Appetizers -- Servings: 16

Ingredients:
1 (15 ounce) can salmon
1 (8 ounce) package cream cheese softened
4 tablespoons mild or medium salsa
2 tablespoons chopped fresh parsley
1 teaspoon dried cilantro
1/4 teaspoon ground cumin
8 (8 inch) flour tortillas

Directions:
1. Drain salmon; remove any bones. In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons of the salmon mixture over each tortilla.
2. Roll each tortilla up tightly and wrap individual with plastic wrap. Refrigerate for 2 to 3 hours. Slice each tortilla into bite-size pieces.

Grilled Mahi Mahi with Roasted Pepper Sauce and Cilantro Pesto -- Servings: 4

Ingredients:
1/2 cup white wine
1 shallot, minced
2 tablespoons shredded Parmesan cheese
2 cloves garlic
1/3 cup chopped walnuts
1 tablespoon extra-virgin olive oil
1/4 cup packed fresh cilantro leaves
1/8 teaspoon ground black pepper
1 (12 ounce) jar roasted red bell peppers,
drained
4 (6 ounce) mahi mahi fillets
salt and ground black pepper to taste
1 tablespoon butter
1/8 teaspoon ground black pepper
1/4 teaspoon salt

Directions:
1. Preheat an outdoor grill for medium-high heat.
2. Place the wine and shallot in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside.

3. Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon black pepper; process until smooth. Remove the cilantro pesto from the food processor and set aside.
4. Place the red peppers into the food processor, pour in the wine reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with salt and pepper.

5. Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
6. Whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.

Thanks for starting this thread, mamabing! The following meatloaf recipe is moist and delish!

Makes 8 servings 350* Bake for 1 hour

1 1/2 pounds lean ground beef
1 egg
1/3 c evaporated milk
1/2 c barbeque sauce
1/4 c sour cream
1 T Worcestershire sauce
1/2 c chopped onion
1 clove minced garlic
1/3 c bread crumbs
1 t salt
1 t dry mustard
1 t oregano
1 t pepper
1 t Mrs. Dash seasoning
Combine all ingredients and shape into loaf pan.

The following, believe it or not, is a recipe from Weight Watchers! Only 5 points. Mamabing, do you have a recipe that this would be good to dip?

Coconut Shrimp 450* for 10 to 12 min

2 large egg whites beaten
1/2 c flour
6 oz beer (about 2/3 c)
1 1/2 t baking powder
1/4 t salt
Whisk all to make beer batter

1 c sweetened coconut
1 c panko (Japanese breadcrumbs)
24 large shrimp

Dip each shrimp in beer batter and roll shrimp in coconut. Press to make it stick. Transfer shrimp to prepared baking sheet and spray each shrimp with cooking spray.

Japanese Shrimp Sauce -- Servings: 12

Ingredients:
1 cup mayonnaise
3 tablespoons white sugar
3 tablespoons rice vinegar
2 tablespoons melted butter
3/4 teaspoon paprika
3/8 teaspoon garlic powder

Directions:
1. In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted butter, paprika and garlic powder. Mix well, cover and refrigerate.

This recipe was given to me by a Japanese friend it was her mothers, this sauce goes with any kind of shrimp.
For more sauce double the recipe.