Meal Assembly Recipes

Archive for March, 2008

1) To create herb mixture, inside mixing container. Add:
2 tablespoons lemon pepper
1 teaspoon rosemary

2) 3 cups red potatoes

3) In a mixing bowl, Add:
2 tablespoons dried onion flakes
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons chives
¼ cup brown sugar, packed
½ cup cider vinegar
1/3 cup chopped bacon pieces
2 tablespoons olive oil

4) One 2lbs pork roast

Cooking Instructions:

1. Place pork fat side up in sprayed baking pan w/1/8" water in bottom of pan. Coat surface of roast w/herb mixture & bake uncovered at 350°F for 50-70 min. (internal temp. 145°F). Allow to rest 5 min. before slicing.

2. Bacon Potato Salad:  Heat large frying pan over high heat, add potatoes & sauce. Pour 1/4 cup water into sauce bag, shake & pour contents over potatoes. Bring to boil uncovered, toss & cook 5-10 min. or until browned (min. 140°F).

1) In a mixing bowl, Add:
1 teaspoon basil
½ teaspoon tarragon
1 ½ teaspoons paprika
¼ teaspoon black pepper
1 ½ teaspoons chopped garlic
1 tablespoon balsamic vinegar
¼ cup diced red peppers
8 tablespoons unsalted butter

2) Six 6oz sirloin steaks

Cooking Instructions:

1. Let butter mixture sit at room temperature to soften.
2. Season steaks & grill (or broil) 3-5 min. per side (internal temp. 145°F).
3. Smear top of each cooked steak w/1 tbsp. (or more) of red pepper-herb butter & melt under broiler or covered grill for 30 sec.

1) In a mixing bowl, Add:
2 tablespoons dried onion flakes
3 tablespoons diced red peppers
1 cup diced celery
1 cup diced carrots
2 tablespoons chopped garlic
2 tablespoons ginger puree
¼ cup diced green onions
¼ cup baby corn pieces

2) To prepare the sauce, in a mixing bowl, Add:
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon chicken soup base
1/3 cup cream of chicken soup
1 tablespoon sesame oil
1/3 cup water 3 tablespoons lite soy sauce

3) 5 cups cooked, seasoned chicken breast strips

Cooking Instruction:
1. Heat large frying pan or wok w/2 tsp. oil.
2. Add vegetables & stir-fry 5 min. or until carrots are tender.
3. Add chicken & stir-fry an additional 5-8 min.
4. Add sauce; toss to coat & heat through (min. 145°F).
5. Serve over chow mein noodles (or ramen noodles) & sprinkle w/cashews.