Beef Bulgogi

Ingredients

1 ½ pounds boneless rib eye steak

½ small pear, peeled and coarsely grated

¼ cup reduced sodium soy sauce

2 tablespoons brown sugar

2 tablespoons toasted sesame oil

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1 tablespoon gochujang, Korean red pepper paste

2 tablespoons vegetable oil, divided

2 green onions, thinly sliced

1 teaspoon toasted sesame seeds

instructions

• Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
• In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
• Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
• Serve immediately, garnished with green onions and sesame seeds, if desired.

-Borrowed From another site

*Lambert Tip 

We use four pounds of meat and triple the recipe.  For the tripled recipe, instead of a pear, I use 1/2 of cup of Coke and 1 more tablespoon of brown sugar 

Copycat Boston Market Mashed Potatoes

 Ingredients

• 4 lb Idaho potatoes* peeled and sliced
• 1/2 sm yellow onion, diced
• 1 lb butter whole lowfat milk or possibly cream preferably cream salt and pepper to taste

Directions

1. Boil or possibly steam potatoes till very tender. Steam onions or possibly cook them in the microwave with 1 Tablespoons of water till they appear clear. Place cooked potatoes and onions into bowl on mixer or possibly hand mixer. Add in butter and let it heat. Mix on medium speed with wire attachment or possibly hand mixer. As potatoes become mashed, add in lowfat milk 1 Tbsp. at a time to reach desired consistency. Season with salt and pepper.

Lambert Tip: I cook the onions with the tablespoon of water in the microwave for 3 or four minutes. They'll look a little burnt on the edges.

Crockpot Pinto Beans

 9 Cups of water

3 cups Pinto Beans

3 tsp salt

3 Tbsp Fajita seasoning (in the green jar) - we get it from Gordons Food Service

Put all the ingredients in a crock pot with a lid and put it on low overnight. Still might not be done in the morning.

 If mushy but a lot of water still left, mash and then cook of the remaining water by   keeping the crockpot on only without the lid.

Mom Hudson’s Biscuits

 Mix self rising flour (3 cups?), stick of cold butter together with pastry knife and then and milk (until moistened like biscuits). Roll out until about half an inch thick. Cut into circles and place on greased baking sheets. Coat tops with butter. Cook at 425 until golden.

Mom Hudson’s gravy

 Make rou with chicken juices, butter and flour. Add chicken broth and cook. If not thick enough mix water and flour in a jar by shaking it and pour in.add pepper 

Mom Hudson’s Fried Chicken

 Coat chicken breasts with flour, salt and pepper. Melt whole stick of butter in deep electric cooking pot/skillet (heat turned to high) and put in chicken, turning heat to medium, fry them (with lid on)and flip every once in a while. When about 150 or 60 something scoop chicken juices into bowl to use for gravy.  Cook until chicken is 165.

Mom Hudson’s Fried Potatoes

Peel and cut op potatoes into thick strips (like thick French fries). Heat skillet on high  then add a good amount of oil (for large batch maybe 1/4 cup?). Put potatoes in carefully, then add pepper and onions (if desired). Turn heat to medium, put lid on skillet and cook until soft (turning potatoes every once in a while).