8oz ground beef
1 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
4 tblspns unsalted butter
2 cloves of garlic
4oz of mushrooms thinly sliced
1 1/2 cups of chicken, vegetable or mushroom stock
2 tblspns flour
2 large eggs
1 1/2 cups rice
5 lbs chicken thighs, boneless
3 c Aloha Regular Soy Sauce or Aloha Lower Salt Soy Sauce
5 c chicken broth
1 T garlic, minced
1 1/2 T spoon ginger, minced*
1/2 c sake or beer
1 c sugar
1 t black pepper
Combine all ingredients in a large pot. Bring contents of pot to a boil and lower to a simmer for duration of cooking process. Cook until chicken is tender; about 30—45 minutes.
* 1/2 T powdered ginger can be substituted
1 can of jellied cranberries
1/2 cup of dried cranberries
1 can of crushed pineapples
1 cup of walnuts, can substitute with macadamia nuts
1 orange peel
Pour out the can of chilled crushed pineapple into a large bowl, save the liquid from the can.
Place the dried cranberries in a pan on medium heat and reconstitute the dried cranberries with the pineapple juice. You can add water if needed. Sautee until plump and soft.
Chop the nuts into halves or quarters (based on how chunky you'd like it) and place into the large bowl with the crushed pineapples. Mix.
Place chilled cranberry jelly in the large bowl. Mix.
Squeeze an orange peel atop the bowl once everything is mixed for slight flavor of orange zest.
5oz Unsalted Butter (room temp)
6oz Powdered Sugar
1tblsp Lemon Juice
2tblsp Lemon Zest
1tsp Vanilla Extract
1 Large Egg (room temp)
5oz All Purpose Flour
1/2tsp Baking Soda
1/2tsp Kosher Salt
Preheat the over to 350F. Line baking sheets with wax/parchment paper.
In a mixing bowl add butter, sugar and lemon zest whisk until light and fluffy.
Add the lemon juice, vanilla extract and egg then whisk until incorporated.
Add salt, baking soda and flour then mix until incorporated.
Use tablespoon to scoop the cookies onto the baking sheets, leaving 2" between the cookies.
Bake for 10min or until edges are golden.