Cabbage Stir Fry - Guild Wars 2

You will need:

1 tsp ginger

2 tsp garlic

1 onion

2 carrots

1/2 head of cabbage

2 tbs soy sauce

Melt butter in a wok or pan.

Saute ginger, garlic and onions.

 Add carrots.

 Add chopped cabbage. Pile it high, it will cook down.

Cook until tender.
Remove from heat and add 2 tablespoons of soy sauce.
Serve with chicken or beef and rice.

Yum!

Browned Rice ~ Star Wars The Old Republic

2 cups uncooked rice (I used brown)

1 envelope of Lipton soup mix

4 cups of water

1/4 cup butter

1/2 pound Kielbasa, sliced

Preheat oven to 350 degrees F (175 degrees C).

In a 2 quart casserole dish combine rice, water, soup, butter.

Add Kielbasi.
Bake covered for 1 hour, stirring once after 30 minutes.

Yum!

Makes a great side dish.

Hozu Stir Fry ~ World of Warcraft

The hozen are a monkey-like race that lives in Pandaria. 

They are mischievous pranksters native to Pandaria that "act like a group of 14 year old boys" running around together in the jungle, equipped with machine guns and weapons from the Horde, who will recruit this tribe to help fight their war. They are also found all over Pandaria, even in one of the dungeons. -wowpedia

You will need:

4 bananas, sliced

1 tsp garlic

1 tsp ginger

4 tbs butter

2 tbs soy sauce

2 c chicken stock

2 cooked chicken breasts, shredded

sliced green onions

In a pan melt butter & add bananas, garlic, ginger, soy sauce & onions.

Saute until bananas are soft.

Add chicken stock (or water) and bring to a simmer for 10 minutes.
Until thickens.

Cook rice according to package directions. Add cooked chicken and vegetable. 
(I used peas but any can be substituted.)
Pour sauce over rice, chicken and vegetables. Stir.

Yum!

Bitter Plasma

You will need:

1 cup uncooked white long-grain rice
5 cups water
1/2 cup milk
1/2 tablespoon vanilla extract
1/2 tablespoon ground cinnamon
2/3 cup white sugar

Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute.

Strain the rice water into a pitcher and discard the rice. 

If you have any rice that slips through, use a coffee filter to strain the smaller pieces.

Stir the milk, vanilla, cinnamon, and sugar into the rice water. Stir the cinnamon for a few minutes until most of it is incorporated.

Chill and stir before serving over ice. The cinnamon will float to the top when it sits for a while. A quick shake or stir will fix it right up.

It has a cool, cinnamon refreshing flavor to it.

Yum!

Stuffed Chyntuck

Stuffed Chyntuck - Chyntuck is an onion-like vegetable found on Kashyyyk that is stuffed with meat and then baked. 

2 large sweet onions
1 pound ground beef
1/2 pound bulk pork sausage
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cuip breadcrumbs
1 cup beef broth
1/2 c white rice
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

Peel onions and cut 1/2 in. off tops and bottoms.
Place onions in a large saucepan. Cover with boiling water. Cook until tender, about 20 minutes; drain.

Cool slightly. I dunked them in ice water for a minute so they wouldn't be too hot to handle -now. Carefully remove inside layers of onion, separating into eight individual shells (refrigerate remaining onion for another use). Drain on paper towels.

In a skillet, cook beef and sausage over medium heat until no longer pink; drain.
Add spinach; cook and stir for 2 minutes. Remove from the heat; stir in the remaining ingredients.

Spoon into the onion shells.
Place in a greased 13-in. x 9-in. x 2-in. baking pan. Bake, uncovered, at 350 degrees F for 15-20 minutes or until heated through and lightly browned.

I garnished them a bit with shredded cheese. Yum!

Five Dawn Dumplings

dumpling dough

2c flour
1/2 c water

Mix until combined then knead for 5 minutes.
Add a tablespoon of water at a time if needed.

Let rest for 10 minutes.

Knead for another 5 minutes then roll out on a lightly floured surface.

Using a round cookie cutter or a glass cut into circles.

Filling:

1lb ground beef
1lb pork (I used chicken)
2 cellery stocks, chopped
1 medium onion, chopped
1/2 tsp ginger
1/4 c soy sauce
1 clove of garlic, minced

Mix the ground beef and chicken in a bowl. Add soy sauce, celery stocks, onion and ginger; mix well.
Place meat mixture into a skillet and brown. Chop the meat up as small as you can.

By tablespoon add the meat mixture into the center of the dough circle.

Fold top and bottom together and pinch.

Set up a steamer. Dont have one? Don't worry. Here is how I made mine.

I used a soup pot and a trivet. I put water in the bottom of the pan and place the trivet over the water.

Cover and place on medium heat, steam for 10-15 minutes.

Yum!

Corellian Endwa

You will need:


Sauce:
1 cup water
1/2 cup orange juice
1/2 cup lemon juice
3 tablespoons soy sauce
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic (I used 1 fresh clove)
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes

Coating on Chicken:
6 tablespoons flour
4 tablespoons water

Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil


To make the sauce:

Pour water, orange juice, lemon juice and soy sauce into a saucepan and set over medium-high heat.

Stir in the brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil.

Remove from heat, and cool 10 to 15 minutes.

Place the chicken pieces into a resealable plastic bag or container. When contents of saucepan have cooled, pour 1 cup of sauce into bag.
Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours or over night.

In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides.

Let the skillet cool down for 2 minutes and then wipe it out, and add the sauce.

Bring to a boil over medium-high heat. Mix together the flour and 4 tablespoons water; stir into the sauce.
Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Serve over rice with steamed veggies or a salad.
Or you can ask for it at Dex's.