Cantonese Sweet & Sour Sauce

Ingredients:
¼ cup pineapple juice
¼ cup white vinegar
¼ cup ketchup
2 tbsp sugar
2 tsp Worcestershire sauce
1 tbsp water
2 tsp corn starch

Directions:
Dissolve corn starch in water.
Then add the rest of the ingredients.
Cook sauce over medium heat till it thickens.

Scallion Pancake

Ingredients:
2 cup flour
1 cup boiling water
½ cup chopped scallions
½ cup canola oil

Directions:
Place flour in a bowl. Slowly add water to flour and knead dough. The dough will be slightly sticky.
Cover bowl with damp cloth. Let dough rest for 20 minutes.
Brush your hands with oil so dough will not stick to your hands when you are working with it.
Divide dough into 6 balls.
For each dough ball, roll out the dough thinly, blush with oil, sprinkle with salt and chopped scallions.
Trifold the dough. Roll out dough again. Brush dough with oil. Repeat trifold; roll out dough, then brush dough with oil. (The pancake will be flakier if you do more fold, roll and brush.)
Trifold one last time, then roll out dough to form a rectangular pancake.
Pan fried pancake with oil for 3-4 minutes on each side.

Lemon Cheesecake Bars

Ingredients:
1 box yellow cake mix
2 eggs
1 8 oz brick cream cheese, softened
1/3 cup vegetable oil
1/3 cup sugar
1 tbsp fresh lemon juice
Zest of 1 lemon

Directions:
Preheat oven to 350°F or 170°C.
Mix dry cake mix, 1 egg, and 1/3 cup oil with electric hand mixer until crumbly.
Reserve ¾ cup of mixture; set aside. Pat remaining mixture into 8x8 pan. Bake 15 minutes.
While baking crust, beat cheese, sugar, lemon juice, zest, and 1 egg until light and smooth. Spread over baked layer.
Sprinkle with reserved crumb mixture. Bake for an additional 15 minutes.
All to cool and then refrigerate.
Cut into small bars.

Creamy Lime Dressing

Ingredients:
1 packet Hidden Valley Ranch Dressing powder
1 tbsp green salsa
1/8 tsp Tabasco sauce
1/3 bunch cilantro leaves, chopped
2 cloves garlic, minced
¾ cup mayonnaise
¾ cup buttermilk
1 lime zest and juice

Directions:
Mix all the ingredients in blender and blend well.
Mix ahead and chill several hours.
If it is too thick, thin with more buttermilk.

Tender n Tangy Ribs

Ingredients:
¾ to 1 cup vinegar
½ cup ketchup
2 tbsp sugar
2 tbsp Worcestershire sauce
1 garlic clove, minced
1 tsp ground mustard
1 tsp paprika
½ to 1 tsp salt
1/8 tsp pepper
2 lbs pork spareribs
1 tbsp vegetable oil

Directions:
Combine the first nine ingredients in a slow cooker.
Cut ribs into serving-size pieces; brown in a skillet in oil.
Transfer to slow cooker. Cover and cook on low for 4-6 hours or until tender.

Bulgogi (Korean Beef)

Ingredients:
1 lb sliced beef rib eye
2 tbsp soy sauce
2 tbsp sesame oil
3 tbsp sugar
½ tsp salt
½ onion, sliced
4 cloves garlic, minced
2 stalks of green onion, sectioned
1 tbsp sesame seeds

Directions:
Mix beef with onion, garlic, soy sauce, sesame oil, sugar, and salt.
Marinate in refrigerator for 2-3 hours.
Stir-fry for 3 minutes.
Add 1 tbsp of water, then continue to stir-fry till beef is cooked.
Serve with steamed rice and any cooked green vegetable like broccoli, green beans, or cabbage.

Zucchini Bread

Ingredients:
2 cups zucchini, grated
1 cup oil
1 tsp vanilla
1 tsp baking soda
¼ tsp baking powder
2 eggs
2 cups sugar
3 cups flour
1 tsp salt
2 tsp cinnamon

Directions:
Beat eggs, add oil and sugar. Mix well. Add zucchini and vanilla.
Sift dry ingredients together and fold into zucchini mixture.
Bake in two medium-sized greased bread pans at 325°F for 50-55 minutes.

Artichoke Dip

Ingredients:
2 cloves of garlic, minced
14 oz mayo
½ tsp cayenne pepper
4 tsp parmesan cheese
1 14 oz artichoke hearts
Dash of ground pepper
Dash of paprika

Directions:
Cut artichoke hearts into chunks. Set aside.
Mix garlic, mayo, cayenne pepper, parmesan cheese, ground pepper and paprika.
Fold in artichoke hearts gently.
Place mixture into dish and top with more parmesan cheese.
Bake at 350 for 20 minutes.

Oatmeal Pancake

Ingredients:
½ cup all-purpose flour
½ cup quick cooking oats
1 tbsp white sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup buttermilk
1 tsp vanilla extract
2 tbsp vegetable oil
1 egg

Directions:
Place flour, oats, sugar, baking powder, baking soda, salt buttermilk, vanilla, oil and egg in a food processor and puree until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.

Creamy Banana Bread

Ingredients

• 1/2 cup margarine, softened
• 1 (8 ounce) package cream cheese, softened
• 1 1/4 cups white sugar
• 2 eggs
• 1 cup mashed bananas
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup chopped pecans
• 2 tablespoons brown sugar
• 2 teaspoons ground cinnamon

Directions

1. Cream the butter or margarine and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and soda; mix until batter is just moist.
2. In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon.
3. Divide 1/2 batter into two greased and floured 8x4 inch loaf pans. Sprinkle pecan mixture over batter in pans, and top with remaining batter.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until an inserted toothpick comes out clean.

I sometimes just mix the cinnamon into the mix with the dry ingredients, or leave the nuts, brown sugar, and cinnamon out altogether. I've LOVED this recipe ANY way I make it! And I also LOVE to add chocolate chips too :)

*This recipe is from www.allrecipes.com*