Kia's Kitchen

6 lbs spare ribs (pork or beef) 1/2 c. vinegar in large kettle Add cold water to cover meat. Simmer for one hour and then drain. (Cooking ribs in vinegar makes the meat swell and loose all fat from meat.) Sauce 2 c. ketchup 1 c. water 1 c. soy sauce 2 c. honey 1 tsp. garlic salt Blend and simmer until thickened. May at 1 T. cornstarch in 1/2 c. water to help thicken. Simmer 10-15 minutes. Can put sauce on ribs on grill or in oven.

SPECIAL SAUCE 1/4 cup granulated sugar 1/2 cup water 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons ketchup 1 tablespoon lemon juice 1/4 teaspoon sesame oil 1 tablespoon Chinese hot mustard powder (you can use the kind that comes already prepred in the bottle so you don't have to add water) 2 teaspoons water 1 to 3 teaspoons chili garlic sauce STIR FRY SAUCE 2 tablespoons soy sauce 2 tablespoons dark brown sugar 1/2 teaspoon rice wine vinegar 2 tablespoons vegetable oil 2 skinless chicken breast fillets (I used ground chicken breast) 1 cup diced canned water chestnuts 2/3 cup diced canned straw mushrooms 3 tablespoons chopped green onion 1 teaspoon minced garlic 1 cup fried maifun rice sticks (follow the directions on the package for frying the maifun-add maifun, a little at a time, and when it floats to the top remove it to a paper towel. The rapid noodle expansion is actually quite exciting) 4 to 5 iceberg lettuce cups 1. Make the special sauce (for spoon...

Cooking spray 3/4 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces 1 1/2 cups thinly sliced carrot 1 1/2 cups thinly sliced celery 2/3 cup chopped onion 1 (8-ounce) package presliced mushrooms ( I used zucchini and red peppers) 4 cups fat-free, less-sodium beef broth 1 bay leaf 2/3 cup uncooked pearl barley 1/2 teaspoon salt 1/2 teaspoon black pepper 1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. Add beef; fat-free, less-sodium beef broth; and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf Yield: 4 servings (serving size: 2 cups) CALORIES ...

3/4 c. chopped fresh cilantro 3 cloves garlic 2 T. olive oil 1 T. fresh lime juice 1-1/2 pounds top sirloin, cut into thin strips 1 c. mozzarella cheese 2 poblano peppers, seeded, roasted, and chopped 1 onion, thinly sliced 1 Roma tomato, thinly sliced 1 c. shredded Monterey Jack cheese In the container of an electric blender, combine cilantro, garlic, oil, and lime juice. Pulse until pureed; set aside. In a large skillet, cook sirloin over medium-high heat until browned, for about 4 minutes;set aside. Preheat oven to 450 degrees. Spread cilantro mixture over prepared crust; sprinkle with mozzarella cheese. Top evenly with sirloin, peppers, onion, and tomato. Sprinkle with Monterey Jack cheese. Bake for 15 to 20 minutes, or until crust in lightly browned.

1 (1/4-ounce) envelope active dry yeast 1 T. sugar 1-1/4 c. warm water (105-115 degrees) 3-1/4 c. flour 2 t. salt 1 T. olive oil cornmeal In a 2-cup liquid measuring cup, combine yeast, sugar, and water; let stand for 5 minutes. In the work bowl of a food processor, combine flour and salt. Pulse several times to combine. With processor running, slowly add yeast mixture and oil. Continue running processor until mixture is combined and forms a ball. On a lightly floured surface, turn dough out and knead for 5 minutes. Place in a lightly greased bowl, turning to grease top. cover, and let rise in a warm place, free from drafts, for 1 hour, or until doubled in bulk. Preheat oven to 450 degrees. On a lightly floured surface, roll dough out into an 18-inch circle. Sprinkle a pizza stone evenly with corn meal. Place dough round on top of stone, folding edges over to form crust. Prick dough with a fork. Follow instructions for Carne Asada Pizza, or add desired sauce and toppings and b...

2-1/2 tsp. cornstarch, divided 1 tsp. sugar, divided 1/2 tsp. salt 1 pound flank steak, trimmed and thinly sliced across the grain 1/2 c. low-salt beef broth 3 T. low-sodium soy sauce 1 tsp. freshly ground black pepper 1 tsp. vegetable oil 1/4 c. thinly sliced green onions 1 tsp. minced peeled fresh ginger 1 garlic clove, minced 1 c. sugar snap peas, trimmed 1-1/4 c. cubed red bell pepper 1-1/4 c. cubed yellow bell pepper 1-1/4 c. cubed green bell pepper Combine 1/2 tsp. cornstarch, 1/2 tsp. sugar, salt, and flank steak in a medium bowl; toss to coat.  Set aside. Combine 2 tsp. cornstarch, 1/2 tsp. sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside. Heat oil in work or large nonstick skillet over medium-high heat.  Add the green onions, ginger, and garlic, stir-fry for 10 seconds.  Add beef mixture; stir-fry 3 minutes or until done.  Remove the beef mixture from pan; cover and keep warm.  Add peas and bell peppers to pan; stir-fry 4 minute...

1 pound cavatappi or other short-cut pasta 1/2 pound raw chorizo sausage, casings discarded, chopped 3 tablespoons butter 2 shallots, chopped  3 to 4 cloves garlic, finely chopped 3 tablespoons flour 1/2 cup dry sherry 1 c. chicken broth 1 c. whole milk or half-and-half 2 cups shredded manchego cheese 2 cups frozen peas, thawed 1/4 c. chopped jarred pimiento peppers Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.  Drain. While the pasta is working, in a large skillet, heat a drizzle of EVOO over medium-high heat.  Add the chorizo and cook until crisp, 2 to 3 minutes.  Transfer to a paper-towel-lined plate. In a medium saucepan, melt the butter over medium heat.  Add the shallots and garlic and cook until tender, about 5 minutes.  Whisk in the flour, then whisk in the sherry.  Stir in the chicken broth and milk and cook until thickened; season with pepper.  Stir in the cheese.  Fold in the peas and pimientos. Drain the pasta, toss with the sauce and...

4 T. butter, divided 1 yellow onion, cut into medium dice 1 stalk celery, cut into medium dice 2 carrots, cut into medium dice Salt and ground black pepper 2 boiling potatoes, peeled and cut into medium dice 1-1/2 t. about 6 sprigs, fresh thyme leaves, minced (1/2 t. dried) Three 6.5 ounce cans chopped clams and their juice, divided 1 pound of pasta shells 1/4 c. all-purpose flour 1 c. milk 1 c. breadcrumbs 1/4 c. Parmigiano-Reggiano cheese Preheat broiler.  Place a large pot of salted water over high heat to boil. Place a large skillet over medium heat with 2 tablespoons of butter.  Add the onion, celery, and carrots, season with salt and pepper, and cook until tender but not caramelized, 5-6 minutes.  Add the potatoes, thyme, juice of the clams and 1/2 cup of water to the skillet and bring the liquids up to a bubble.  Cover the pot, reduce the heat to medium and simmer until the potatoes are tender, 8-10 minutes. While the veggies are simmering, drop the pasta into the boiling water ...

4 boneless, skinless chicken breasts 1 bottle Russian dressing 1 pkg. dry onion soup mix 1/3 c. orange marmalade Combine Russian dressing, onion soup mix, and orange marmalade.  Add chicken.  Pour into 9x13 pan or crock pot.  Cook until chicken is done.  Serve over mashed potatoes or rice. 

2 pounds ground chuck 1 pound ground sirloin 3 T. steak sauce 6 extra-large egg yolks 1-1/2 t. kosher salt 3/4 t. black pepper 4 T. cold unsalted butter 12 hamburger buns Carefully mix the meats, steak sauce, egg yolks, salt and pepper with the tines of a fork, but do not mash it.  Lightly form each hamburger and lightly press into a patty shape.  Make an indentation and put a think slice of butter inside each hamburger, making sure the butter is entirely encased in the meat. Heat a grill, broiler or saute pan and cook the hamburger for 3 to 5 minutes on each side until almost done.  Remove to a plate and cover with aluminum foil.  Allow the hamburgers to rest for 5 minutes and serve immediately on buns.

2 T. extra-virgin olive oil 2 medium zucchini, quartered lengthwise and chopped 4 scallions, green and white parts chopped 1 store-bought rotisserie chicken, skin removed and meat shredded 1 c. good quality, store-bought tomatillo salsa salt and pepper 8 6-inch flour tortillas 1 c. pepper jack cheese, shredded 1 c. white cheddar cheese, shredded 1/4 c. cilantro, chopped Preheat oven to 425 degrees.  Preheat a skillet over medium-high heat with 2 tablespoons of EVOO.  Add zucchini and saute until golden brown, about 5 minutes.  Add the scallions, shredded chicken and tomatillo salsa, and cook until heated through.  Season with salt and pepper. While the filling is cooking, place the tortillas on 2 cookie sheets in an even layer, making sure not to overlap.  Lightly brush them with some EVOO and bake until crispy, about 6 minutes.  Remove tortillas from the oven and top each one with an even amount of filling followed by a handful of the cheeses. Return the tostadas to the ove to melt th...

1 wide baguette 2 T. extra-virgin olive oil, plus some for drizzling 1/2 c. freshly grated Parmigiano Reggiano 1 small onion, chopped 2 large clove garlic, divided, 1 chopped, 1 crushed 1 T. tomato paste 2 c. beef stock 1 sprig of rosemary leaves, chopped Salt and freshly ground black pepper 1/4 pound sliced roast beef 6 slices provolone cheese Slice baguette open lengthwise just shy of actually completely splitting it open; you want it to open like a book and stay together.  Then cut the bread in half so that you have 2 books.  Transfer the bread to a cookie sheet and toast in the oven until golden brown, 8-10 minutes, or toast under the broiler but keep an eye on it so it doesn't burn!  Once the bread is toasted, rub cut side with the crushed clove of garlic then drizzle it with a little of EVOO and cover it with grated cheese. While the bread is toasting, heat a medium-sized skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.  Add onion, chopped g...

1 box frozen spinach, defrosted in microwave 2 pounds ground turkey breast 1 medium onion, grated or finely chopped 3 cloves garlic, grated or finely chopped 1 large egg 3/4 c. bread crumbs 1/2 c. grated Parmigiano Reggiano cheese 2 T. butter 2 heaping T. flour 1 c. milk 1 c. chicken stock 1/2 t. freshly grated nutmeg 4 hero rolls 1-10oz. sack shredded provolone cheese Preheat oven to 400 degrees.  Wring defrosted spinach in a clean kitchen towel.  Place turkey in a bowl and make a well in the middle of it.  Into the well, add the grated onion and garlic, egg, bread crumbs, grated Parmesan, spinach, salt and pepper. Form into 12 large balls and arrange on a nonstick cookie sheet.  Drizzle the meatballs with EVOO, about 1/4 c., and roast for about 20 minutes, or until cooked through. While meatballs are in the oven, heat a small sauce pot over medium heat with 2 tablespoons butter.  When butter is melted, whisk in flour, cook for 1 minute, then whisk in the milk and chicken stock.  Brin...

turkey breast 3 cans Rotel diced tomatoes with green chilies 2 onions, diced 2 c. mild green chilies 2-3c. chicken broth 1T. vinegar salt and pepper Cook turkey breast in crock pot overnight.  Shred meat.  Place shredded turkey, canned tomatoes, onions, green chilies, chicken broth, and vinegar in crock pot.  Season with lots of salt and pepper.  Cook on low.  The longer it cooks the better it is!

2 pounds lean ground beef 2 large yellow onions, chopped 3 cloves garlic, chopped 3 c. water 2 (15 oz.) cans tomato sauce 2 (15 oz.) cans diced tomatoes 2 T. Italian seasoning 3 bay leaves 3 T. soy sauce 1 T. House Seasoning, recipe follows 1 T. seasoned salt 2 cups elbow macaroni, uncooked In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, house seasoning and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and a salad. House Season...

1 pound Campanelle pasta 2 T. extra-virgin olive oil 1/4 pound pancetta, a couple of thick slices, chopped 3/4 pound ground beef, pork and veal mix or ground beef 1/2 large carrot, peeled and grated or finely chopped 1 small to medium onion, chopped 3 cloves garlic, 2 chopped or grated, 1 peeled 1/2 t. allspice, a couple of pinches Freshly ground black pepper 1 bay leaf 2 T. tomato paste 1/2 c. dry red wine 2 c. beef stock 3 T. butter 3 T. flour 2 c. milk Nutmeg, to taste 1/2 c. grated Parmigiano Reggiano Heat large pot of water to a boil, salt water and cook pasta to al dente. While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-high heat, add pancetta and render 2 to 3 minutes then add meat and break up as it browns. When the meat has begun to carmelize and develops a nice brown color, 4 to 5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions and carrot bits then stir in ...

flank steak Yoshida's original sauce     Have butcher put flank steak through cuber/ tenderizer.  Marinate overnight in Yoshida's original sauce. Grill flank steak and cut into strips to serve.

2 lb. ground beef 12 oz. elbow macaroni 1 large can crushed tomatoes 2 cans kidney beans 1 t. Italian seasoning 1 t. garlic powder 1 t. salt 2 c. carrots, sliced thin 2 c. chopped celery 4 cans Italian tomatoes 2 cans El Pato 2 large cans water 2 cans white beans, drained 2 t. oregano 2 t. basil 2 T. dried onion 1 onion, chopped Brown ground beef with onions.  Cook macaroni and set aside.  Add browned beef to a large pot and all other ingredients except carrots, celery, and macaroni. Simmer for 30 minutes.  Add carrots and celery and cook for 30 more minutes. Just before serving, add macaroni.  This recipe serves about 30 people and you will need an extra large pot. Serve with hot breadsticks.

1 pkg. Fideo noodles 2-3 chicken boullion cubes 1 large onion (thinly sliced) Brown fideo in a little oil.  Pour in enough hot water to cover noodles.  Add boullion and onions.  Simmer until noodles are soft.   Serve with refried beans and tortillas.

1 pkg. crescent rolls 1 pkg. cream cheese (softened) 1-1/2 t. mayonnaise 1 garlic clove (pressed) 1 t. dry dill weed salt and pepper to taste Arrange triangles in a circle with points in the center.  Roll out dough. Bake 12-15 minutes at 350 degrees.  Top with cream cheese mixture and veggies.  Refrigerate for 30 minutes.