Fried Rice Cakes

Pictured w/Mango/Pineapple Salsa

Pictured with Enchilada sauce and sour cream

Frying oil
4 cups cooked rice
1/2 cup cilantro, chopped
1/4 cup scallions, chopped
1/4 red onion, chopped
1/2 cup seasoned bread crumb, plus 1 cup
4 eggs, beaten
salt and pepper, to taste

In large skillet, heat oil on moderate temperature.  Beat 3 eggs in small bowl.  Place 1 cup bread crumb in large bowl or dish.  In large bowl combine rice, cilantro, scallions, 1/2 cup bread crumb, 1 egg, salt and pepper.  Roll into patties.  Dip patties into egg and then into bread crumbs, coating.  Place into hot oil and brown on both side.  Remove from pan, covering while cooking remaining patties.

(Mango/Pineapple)
1 c mango, cubed
1 c pineapple, cubed
1/4 c cilantro
2-3 Tbs red onion, chopped
2 Tbs lemon juice, fresh
salt, pinch

White Bean Puree with Artichoke Hearts

1 can white kidney beans, with juice
1 stick butter
3 garlic cloves, chopped
1 lemon, juiced and rind
1/4 cup grated cheese, plus extra for topping
1/2 tsp chicken base. (bouillon)
1/2 cup water
1 can Artichoke hearts, drained
Fresh parsley
scallions, chopped
1 lb spaghetti or favorite pasta

Add butter to medium sauce pan, melt on low/med heat.  In blender, combine beans with juice, garlic, lemon juice, grated lemon rind, grated cheese, chicken base and water.  Blend until completely pureed.
Add mixture to melted butter in saucepan.  Add artichoke hearts and simmer for 10-15 mins, stirring.  Serve on top of favorite pasta.  Garnish with fresh parsley and scallions.  Top with grated cheese.

Fried Plantains

1 Green Plantain
fry oil
1 Tbs salt
1 cup water

In large skillet heat frying oil.  Slice plantains approx. 1/2 inch thick.  Place into hot oil, brown then flip.  In medium size bowl combine salt and water.  Soak plantains for about 1 minute.  Remove from water.  On a flat surface place down wet plantain.  Cover with small flat dish, pressing to flatten plantain.  Return to frying pan, browning on both sides.  Drain on paper towels. Salt

Sauteed Beef Liver and Onions

2 lbs Beef Liver
1/2 cup flour
1/2 cup seasoned bread crumb
1 egg, beaten
salt and pepper, to taste
1 small onion, chopped
3 garlic cloves, chopped
8 ozs. sliced mushrooms
1/4 cup cilantro, chopped
favorite cooked rice

In large frying pan, heat frying oil. Add onions and garlic,  Drain liver, pat dry with paper towels.  Mix flour and bread crumb in bowl.  In small bowl, beat egg.  Dip liver into egg and then into flour/bread crumb mixture.  Place into frying pan, season with salt and pepper, brown then flip and brown opposite side.  Remove from pan, cover and reserve.  Add mushrooms to frying pan, soften.
Add cooked rice to frying pan using grease, stir.  Add cilantro, salt and pepper to taste.  Stir

Pressed Cuban Pulled Pork Sandwich

Shredded Seasoned Pork Shoulder
2 slices baked ham
2 slices sharp Swiss Cheese
Sliced pickle
Cuban Bread (or other sub roll)

Build sandwich using all ingredients.  Press in Panini Press.  If you do not have a panini press then you can use a frying pan with weights.  On moderate temperature heat oil/butter.  Add sandwich and cover with a flat dish add heavy weight to top of dish, pressing sandwich.  Hold for 2-3 mins then flip sandwich and repeat.

Philly Cheese Steak

2 lbs Rib Eye Steak, thinly sliced
8 ozs fresh mushrooms
1 small onion
salt and pepper, to taste
Provolone cheese, approx. 1/2 lb
Favorite Bread, toasted

Directions:  In large skillet, saute onions, mushrooms, salt and black pepper until halfway cooked.  Add meat and saute until almost fully cooked, stirring.  Add to sub roll, top with slices of cheese.  Place in toaster oven (full size oven will work too), toast until slightly brown and cheese is melted.

Vegetable Egg Rolls

1 pkg egg roll wraps
8 ounces bean sprouts
2 carrots, diced
1/2 onion, diced
1 inch chunk fresh ginger, chopped fine.
4 garlic cloves, chopped
2 cups cabbage, shredded
1 lime, juiced
1/2 cup cilantro
4 Tbs Oyster Sauce
4 Tbs sweet chili sauce
salt, dash

In large bowl mix all ingredients, thoroughly.  Place heaping Tbs of mixture into center of wrap.  Fold up one corner of wrap over mixture.  Fold over sides of wrap and tightly roll completely closing to create your egg roll...repeat.  Fry in deep skillet in heated oil, browning on both sides.  Serve with dipping sauce.

Apricot Dipping Sauce:  2 parts Apricot Jelly, 1 part apple sauce.