1 lb Shredded chicken (I boiled chicken broth with a few garlic cloves for 5 min then added the chicken breast and let boil a few minutes. I then covered the stock pot and let simmer on low for a few hours and shredded w/ fork)
1 box Uncle Ben's wild rice - cook as directed using 1/4 less water (Let cool)
1/2 med green pepper diced
1/2 med onion diced
1 cup mushrooms (I added this to the recipe)
1 can cream of mushroom soup
2 cups Shredded Cheddar cheese
Sauté peppers, onion and mushrooms in skillet about 5 min until soft. Mix chicken, rice, veggies, soup and 1 1/2 cup of cheese (salt and pepper to taste). Place in a greased 11x13 (That does not look right!! So, use a larger baking dish! :)) pan. Top with remaining cheese. Cook on 325 for 20 min until bubbly!
A friend I met through the blogging world emailed this recipe to me. She goes by Princess Jemmers and let me tell you, she can cook! This casserole was so good. We even heated up the leftovers the next day and it seemed to taste even better. Since I have such a big family, I doubled the recipe only to find out you really don't have to. This would have easily fed my 4 kids and husband (and self) without being doubled. Jemmers was nice enough to give me permission to post this recipe on this blog, but I really do want to make sure she gets all the credit!
Thursday, February 8, 2007
Pulgogi (Korean)
My grandpa said, "This is an American G.I. favorite."
Any 3/4" thick steak will do, about 10-12 oz round works good.
Partially freeze and cut thin slices (no more than 1/4" thick).
Marinate meat in soy sauce and garlic. The stronger the garlic incluence, the better, both garlic cloves and powder may be used (also the prepared minced garlic). No set time but the longer marinated the stronger the garlic flavor.
Chop one large green pepper into stir fry pieces
Slice one large onion
Grill beef, green peppers and onion adding soy sauce marinate.
Red pepper flakes and/or cayenne may be added to taste.
Serve over hot rice. Serves 3
Any 3/4" thick steak will do, about 10-12 oz round works good.
Partially freeze and cut thin slices (no more than 1/4" thick).
Marinate meat in soy sauce and garlic. The stronger the garlic incluence, the better, both garlic cloves and powder may be used (also the prepared minced garlic). No set time but the longer marinated the stronger the garlic flavor.
Chop one large green pepper into stir fry pieces
Slice one large onion
Grill beef, green peppers and onion adding soy sauce marinate.
Red pepper flakes and/or cayenne may be added to taste.
Serve over hot rice. Serves 3
Katsudan
Slice medium onion (very thin slices)
Start 2 cup pot of rice (calrose rice is the preference)
Three lean pork cutlets approx. 1/2" thick
Tenderize with tool
Prepare six eggs as for omlett (four yolks may be discarded)
Pour off small amount of egg batter
Dip cutlets in flour then into egg batter and again in flour
Fry in about 1/4 inch of cooking oil until brown on both sides
Cut cooked cutlets into 1"x2" pieces
Spray clean fry pan with oil and fry eggbatter and onion slices into thin portions
Mix 1/2 cup soy sauce and 1/2 cup water.
Add sugar to taste (must have sweet taste)
Prepare individual bowls by placingg rice, then egg/onion
On top arrange several of the pork cutlet pieces
Serve soy sauce as a gravy and add according to individual taste
Traditionally served with green tea or sake.
My grandpa gave me this recipe. He and my grandma were very close to my other grandma who died of cancer when I was two years old. She was a very beautiful Japanese woman. This recipe as well as the Bulgogi were both her recipes that she shared with them. How I'd love for her to still be around. I bet she cooked wonderful dishes when she was alive.
Start 2 cup pot of rice (calrose rice is the preference)
Three lean pork cutlets approx. 1/2" thick
Tenderize with tool
Prepare six eggs as for omlett (four yolks may be discarded)
Pour off small amount of egg batter
Dip cutlets in flour then into egg batter and again in flour
Fry in about 1/4 inch of cooking oil until brown on both sides
Cut cooked cutlets into 1"x2" pieces
Spray clean fry pan with oil and fry eggbatter and onion slices into thin portions
Mix 1/2 cup soy sauce and 1/2 cup water.
Add sugar to taste (must have sweet taste)
Prepare individual bowls by placingg rice, then egg/onion
On top arrange several of the pork cutlet pieces
Serve soy sauce as a gravy and add according to individual taste
Traditionally served with green tea or sake.
My grandpa gave me this recipe. He and my grandma were very close to my other grandma who died of cancer when I was two years old. She was a very beautiful Japanese woman. This recipe as well as the Bulgogi were both her recipes that she shared with them. How I'd love for her to still be around. I bet she cooked wonderful dishes when she was alive.
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