Category: Main Dishes

Seasoned Baked Rice

baked mushroom chicken rice4

Ingredients: (serves 4)
1.5 cups uncooked rice

2 chicken thigh

100g fresh mushrooms of your choice , sliced thickly

some minced garlic 1 cup cream (dairy) 1/2 cup chicken stock

1 teaspoon salt (adjust according to taste)

some black pepper

some grated mozzarella cheese

dried parsley

  1. Wash and cook rice with rice cooker.
  2. Bring a pot of water to the boil, put in the chicken thigh and boil till the chicken is almost cooked. Let cool and shred the chicken into bite sizes. Reserve half cup of the chicken stock.
  3. Heat up a deep pan, with some cooking oil (or butter) stir fry minced garlic and mushrooms. Add in the shredded chicken meat. Add pepper and salt to taste. Continute to stir fry till the mushrooms become soft.
  4. Add in the cream, stir well. Add in the chicken stock and bring to a boil. (Note, always add cream BEFORE the chicken stock, otherwise the mixture may not be smooth.)
  5. Add in the cooked rice. Stir and let it cook for a few mins or until the sauce is almost fully absorbed by the rice.
  6. Place rice into a heatproof baking dish. Cover top with grated cheese.
  7. Bake in a pre-heated oven at 200 degC, till the cheese turns golden brown. Sprinkle with some dried parsley. Serve immediately.

Sweet and Sour Chicken over Rice

Description: Breaded fried chicken strips seasoned with ginger, garlic, and onion, in a reddish sweet and sour sauce served over rice

Yield: 4 servings Ingredients:

2 pounds boneless skinless chicken breast, sliced into bite-sized pieces

1 cup flour

1 teaspoon ginger

1/4 teaspoon pepper

2 teaspoons garlic salt

1 teaspoon onion powder

1/2 teaspoon seasoned salt

1/2 cup oil

Sweet and Sour Sauce:

3/4 cup sugar

2 1/2 Tablespoons cornstarch

2 1/2 teaspoons white vinegar

1 cup water

2 Tablespoons soy sauce

3 Tablespoons ketchup


Instructions: 1. In a medium-sized container with a tight-fitting lid, mix flour, ginger, pepper, garlic salt, onion powder, and seasoned salt. Add chicken pieces, put lid on, and shake to coat.

2. In a large skillet, heat oil over medium heat. Drop in floured chicken, and fry until chicken in browned and fully cooked. Drain on paper towels.

3. In large saucepan, whisk sugar, cornstarch, vinegar, water, soy sauce, and ketchup. Heat until mixture boils, stirring constantly to avoid lumps. When mixture is thickened, add chicken pieces and toss to coat.

4. Serve chicken and sauce over hot rice.

Fried Ramen noodles with green bean & bacon topping

Fried ramen noodles with green bean and bacon topping

Anne created the fried ramen noodle recipe and I created the green bean and bacon topping.

Fried Ramen
Servings: 5 or 6 people (maybe 7 or 8 for people who eat a little)

5 packages of pork or oriental flavored Maruchan Ramen packages
7 to 10 eggs (generally you use two eggs to one package of ramen, but I like it a little less eggy)

You may crunch up the noodles before you cook them, or you can leave them long, but you’ll chop them up anyway while frying them. It’s easier to handle them when they are crunched up. Put all the noodles in a pot of water and heat it short enough not to bring it to a boil but long enough to separate the noodles. While that’s cooking, crack the eggs in a bowl or blender and purée them… the eggs that is. Not the blender. Once the noodles are done cooking, strain the water out and put them back in the pot you cooked them in, add the puréed eggs and mix well.
Put a table spoon of oil in the bottom of two frying pans and add the egg and noodle mixture. I like to cook on high and after a while turn it down to medium to let the sliminess in the eggs cook out a little. While frying, use a pancake spatula to chop and turn the eggs. Sprinkle the flavor packets over the noodles to taste (I do two to each pan while the egg is still cooking then I might add another afterward if needed). Once the egg is cooked, the fried ramen is complete.

Green bean and bacon topping
Serving: 4 or 5 people (or more)

Bunch of bacon (I use bacon ends)
Couple hand fulls of frozen green beans
Couple and fulls of chopped and diced onion. You can use rings if you wish, although I’ve never tried that. It’d look cool.
Hand full of salt
Dash of garlic powder

Optional: Bell peppers or jalapeños (not pictured). You’ll add them when you add the green beans

I like to cook this before I cook the fried ramen and use the bacon grease to cook and flavor it later.
First you’ll want to chop the bacon in to bite size pieces. In a frying pan add a couple tablespoons of oil (it’ll turn in to bacon grease), then add the bacon and onion. When the bacon is half cooked, add the frozen green beans and a hand full of salt and a dash of garlic to taste. When the beans are cooked and hot all the way through scoop them out of the frying pan (leave the grease) and put them in a covered dish and fry the ramen in the bacon and onion grease.

Once everything is done, top the ramen with the bean topping and don’t think about how fattening this is. Just do a couple jumping jacks after your thirds to justify it.


Pizza Dough, or Bread Sticks, ect.

2 1/2 teaspoons yeast

1 cup warm water

2 1/2 cups flour

2 tablespoon oil

1 teaspoon sugar

1 teaspoon salt

Dissolve yeast in warm water in bowl. Stir in remaining ingredients. Beat vigorously 20 strokes. Let rest 5 minutes. Press onto 2 greased cookie sheets.


Fajitas for a Family of Four

(Start the day before)

3/4 Balsamic Vinegar

1/2 t Salt

1 t + 1 T Cumin

2 T Chili Powder

1 t Garlic powder

Mix vinegar with meat. Add garlic powder, cumin, and chili powder. Mix

Family Size

Pour a good amount of vinegar in

Put a nice even layer of garlic powder on

Put on a layer of chili powder

Put a layer of cumin on

Put a bit of salt on.

Mix. It will be a little dry.