http://www.foodnetwork.com/recipes/ellie-krieger/beef-stroganoff-recipe/index.html
http://www.foodnetwork.com/recipes/ellie-krieger/beef-taco-salad-with-chunky-tomato-dressing-recipe/index.html

http://newasiancuisine.com/6483-kimchi-pizza.html

http://newasiancuisine.com/
http://allrecipes.com//Recipe/ginger-glazed-mahi-mahi/Detail.aspx
http://newasiancuisine.com/5898-filipino-chicken-barbecue-inihaw-na-manok.html


http://newasiancuisine.com/1455-pad-thai.html
http://newasiancuisine.com/4865-braised-beef-short-ribs-adobo-with-gnocchi.html

http://newasiancuisine.com/6205-korean-burritos.html

http://newasiancuisine.com/1059-singaporean-chili-crab.html

http://newasiancuisine.com/5156-kimchi-hot-pot-kimchi-chigae.html
http://newasiancuisine.com/5744-kimchee-burgers.html

sweets

http://joyofbaking.com/ChristmasCookies.html

http://joyofbaking.com/SugarCookies.html

http://joyofbaking.com/BlackAndWhiteCookies.html

http://allrecipes.com/Recipe/Melt---In---Your---Mouth-Shortbread/Detail.aspx

http://joyofbaking.com/shortbreads/shortbreadcookies.html

http://allrecipes.com/Recipe/Caramel-Shortbread-Squares/Detail.aspx

http://joyofbaking.com/Millionaire'sShorbreadBars.html

http://joyofbaking.com/ChocolateCrinkles.html

http://www.rachelzoe.com/chocolate-brownie-recipe

http://allrecipes.com/Recipe/Best-Brownies/Detail.aspx

http://thepioneerwoman.com/cooking/2010/05/salted-caramel-brownie/

http://joyofbaking.com/barsandsquares/ChocolateBrownies.html

http://joyofbaking.com/brownies.html

http://allrecipes.com/Recipe/Brookes-Best-Bombshell-Brownies/Detail.aspx

julia child

http://www.oprah.com/food/Poulet-au-Porto-Roast-Chicken-with-Port-Wine-Cream-and-Mushrooms

http://www.oprah.com/food/Boeuf-Bourguignon

pork chop

http://allrecipes.com/Recipe/Italian-Breaded-Pork-Chops/Detail.aspx

http://allrecipes.com/Recipe/Mushroom-Pork-Chops/Detail.aspx


http://allrecipes.com/Recipe/Marinated-Baked-Pork-Chops/Detail.aspx

http://allrecipes.com/Recipe/Baked-Pork-Chops-I/Detail.aspx

korean

http://www.foodnetwork.com/recipes/boy-meets-grill/oi-moochim-seasoned-cucumber-recipe/index.html

http://www.foodnetwork.com/recipes/boy-meets-grill/bibimbap-recipe/index.html

http://www.foodnetwork.com/recipes/boy-meets-grill/kalbi-marinated-short-ribs-recipe/index.html

vietnamese grilled pork

• 
  FOR THE Thịt Nướng (PORK):
• 1 Tablespoon Honey
• 1 Tablespoon Fish Sauce (nước Mắm)
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Brown Sugar
• 2 Tablespoons Fresh Garlic, Minced
• 3 Tablespoons Shallots, Minced
• 3 Tablespoons Lemongrass, Very Finely Minced (sả Bằm)
• 2 whole Green Onions, Chopped
• 3 Tablespoons Cilantro, Finely Chopped
• 1 teaspoon Fresh Cracked Pepper
• 1 pound Pork Shoulder, Sliced Into 2-3 Inch Strips
• _____
• TO ASSEMBLE THE DISH:
• 1 package (8 Oz. Package) Vermicelli Noodles, Prepared According To Package Directions
• 2 cups Fresh Lettuce, Roughly Chiffonade
• 1-½ cup Fresh Bean Sprouts
• 1-½ cup Slightly Pickled Carrots And Cucumbers (See Instructions Below)
• 1 cup Fresh Cilantro Leaves
• ½ cups Green Onion Infused Oil Or Hành Mơ (See Instructions Below)
• ½ cups Roasted Peanuts, Crushed
• 1-½ cup Dipping Sauce Or Nước Chấm (See Instructions Below)
• _____
• FOR THE PICKLED VEGETABLES:
• 1-½ cup Carrots And Cucumbers, Cut Into Small Matchsticks
• Rice Wine Vinegar, Enough To Cover Vegetables
• 1 pinch Sugar
• _____
• FOR THE GREEN ONION INFUSED OIL:
• ¼ cups Canola Oil
• ½ cups Chopped Green Onions
• _____
• FOR THE DIPPING SAUCE:
• ½ cups Fish Sauce
• ½ cups Sugar
• ½ cups Fresh Lime Juice
• ¼ cups Warm Water
• 1 teaspoon Chili Paste

Preparation Instructions

Thịt Nướng (Pork): In a large bowl, add honey, fish sauce, soy sauce, and sugar. Mix until the sugar is dissolved. Add the rest of the marinade ingredients to combine. Add pork and mix to ensure that the meat has been thoroughly covered. Refrigerate for 30-45 minutes.

While pork is marinating, prepare the pickled vegetables, green onion infused oil, and dipping sauce:

Pickled carrots and cucumbers: Cut carrots and cucumbers into small matchsticks and place in a small bowl. Cover them with rice wine vinegar and a pinch of sugar.

Scallion or green onion infused iil (hành mơ): In a sauté pan, slowly heat the canola oil. Add the chopped scallions. Cook the scallions on very low heat until they are wilted but still bright green, approximately 2-3 minutes. Pull from heat and set aside.

Dipping sauce (nước chấm): Combine fish sauce, sugar, fresh lime juice, warm water and stir until sugar is dissolved. Add chili paste. Adjust amounts to desired to taste.

Remove pork from the refrigerator 5-10 minutes before grilling to take the chill off the meat. Heat your grill pan to medium-high and lightly cover with cooking spray (or prepare an outdoor grill). Grill meat for approximately 1-2 minutes on each side until browned. Since the meat is thin, it does not take long to cook.

To assemble: In a bowl, place the cooked vermicelli noodles, lettuce and bean sprouts. Plate the warm grilled pork on top of the bowl, alongside with the pickled veggies and cilantro. Brush the meat with the scallion oil and sprinkle with the crushed peanuts. Serve with your preferred amount of nước chấm.

pumpkin cinnamon rolls

pumpkin cinnamon rolls

Pumpkin Cinnamon Rolls with Cream Cheese Icing

roll dough adapted from King Arthur Flour
makes approximately 15-16 rolls

Ingredients:

Roll Dough:
1/4 cup warm water (not hot, about 110 degrees)
1 package (2 1/4 teaspoons) active dry yeast
1/3 cup warm milk
1 large egg, beaten
3/4 cup pumpkin puree, either fresh or canned
1 tablespoon melted butter
2 cups (approximately) All-Purpose Flour
1 1 /4 cup Whole Wheat Flour
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom

Filling:
1 stick butter
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon each of allspice and ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Cream Cheese Frosting:
4 ounces cream cheese
1 stick (4 ounces) butter, softened
1 teaspoon vanilla extract
3/4 teaspoon lemon juice
2-3 cups powdered sugar

Directions:

In a large bowl, stir yeast into water to soften. Let rest for 5 minutes before stirring. Add milk, eggs, pumpkin, butter, 1 1/4 cups whole wheat flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.

Gradually add remaining flour (all purpose), a little at a time, until you have a dough stiff enough to knead. Start with about 1 1/2 cups and increase if necessary. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.

Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.

Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.

While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 2 cups powdered sugar)

Frost warm rolls with the cream cheese frosting and serve immediately.

For night before prep: Prepare the rolls up to the point where you roll and place in the pan. Then, cover in plastic wrap and refrigerate overnight. In the morning, remove the pan from the fridge and proceed with the instructions where you left off. Rising time may be slightly longer than noted in the recipe due to the dough being cold vs room temp.