Ingredients:
6 lb. pork butt
1 tbsp liquid smoke
1 1/2 tbsp sea salt
Cabbage (steamed), optional

Directions:
- Poke holes on your pork with a fork.
- Add sea salt to pork butt. Rub around the pork.
- Place pork in crockpot.
- Add liquid smoke.
- Cover crockpot and cook on high for 7 to 71/2 hours.
- After it is cooked, remove pork from crockpot.
- Shred using 2 forks.
- If it is too dry, add some of the drippings from the crockpot – DO NOT add all drippings because it is too salty.
- If you wish, you can steam cabbage or cook the cabbage in the drippings and serve it under the cooked pork.
- Serve with steamed white rice.
- Enjoy!

Ingredients:
3 1/2 lb. pork roast or pork butt or rump roast
1/2 can of crushed pineapples
1 pkg. of onion soup mix (envelope)
3/4 cup brown sugar diluted in 1/2 cup water
1 1/2 tbsp. seasalt
1 tsp. oregano
1 bottle barbeque sauce

Directions:
Put all ingredients in crockpot according to how it is listed above (except for barbeque sauce).
Cover crockpot and turn temperature to high for 5 hours.
After, remove pork from crockpot and shred using 2 forks.
Remove drippings from crockpot.
Return shredded pork in crockpot.
Add about 3/4 cups of drippings and 1 bottle of barbeques sauce to shredded meat.
Turn crockpot on high for 1 hour.

Serve with cornbread and baked potatoes. Enjoy!

Ingredients:

Red Wine (Chiraz)
Sparkling Apple Cider

Directions:
Mix equal parts of red wine and apple cider.

*** I told you it was easy! Enjoy! ***

Ingredients:

1 package of spaghetti (cooked according to instructions in package)
6 strips of bacon
6 cloves of garlic minced/chopped
3 tomatoes – cut into small cubes
peeled shrimps
garlic powder (optional)
grated parmesan cheese
salt and pepper to taste

Directions:
- Cook bacon and set aside. Crumble or cut into small pieces.
- Remove all but 2-3 tablespoons of bacon fat from your cooking pot/pan.
- Saute garlic in bacon fat.
- Add tomatoes, saute until cooked/soft.
- Add shrimp and cook until shrimp turns pink.
- Add cooked spaghetti.
- Mix until spaghetti noodles are coated well with tomatoes sauce.
- Add crushed bacon and grated parmesan cheese. Toss well.
- Season with salt and pepper.

If you want, you can add garlic powder if you want a more garlic-y taste. If you have no fresh garlic, you can just use garlic powder. You can add fresh sliced basil leaves – this gives the sauce a kick. You can replace shrimps with scallops or calamari if you wish.

This recipe is super simple – just 2 ingredients needed. The directions are easy to follow – even a kid could do it. This is great for parties – a hit with everyone who loves jello!

Ingredients:
large box of jello (any flavor you want)
2 cups of vanilla ice cream (softened)

Directions:
- Prepare jello. Dissolve jello in 2 cups of hot water (about 2 minutes)
- Add ice cream to jello until melted.
- Place jello in refrigerator for about 3 hours until firm.
- When ready, slice and serve.

You can experiment by mixing your favorite jello with a different flavor of ice cream. Once I made peach jello with Mango Ice cream and it was heavenly. Try it out and let me know what you think!

Ingredients:
4 medium potatoes (peeled and sliced thin)
1/4 chopped onions
2 tbsp butter
2 tbsp flour
salt, pepper to taste
1/4 cups milk
1/2 cup shredded cheese
1/2 cup parmesan cheese

Directions:
- Preheat over to 350 degrees.
- In a sauce pan, melt butter and cook onions until transparent.
- Add flour, salt and pepper. Mix.
- Add milk. Stir.
- Add cheese. Stir and let boil for a bit until sauce becomes thick.
- Peel and slice potatoes.
- Grease bottom of pyrex dish.
- Layer (2 potatoes) sliced potatoes.
- Pour half of the sauce.
- Add remaining sliced potatoes.
- Top with remaining sauce.
- Sprinkle parmesan cheese on top.
- Cover with aluminum foil and bake for 30 minutes.
- Remove foil and bake for another 30 minutes.
- Let rest for 5 minutes.
- Enjoy.

Ingredients:

4 cups Sweet Rice (sticky rice) – washed, drained, let stand for 30 min.
1/2 cup of peeled shrimp – cut into small pieces
2 carrots – peeled and cubed (small cubes)
Dried mushrooms – soaked in hot water, when soft, cut into cubes
1/2 cup of frozen corn
3/4 cup of shelled frozen edamame (soy beans)
soy sauce (about 1/3 cup)
cooking sake (2 tsp)
3 tsp. sugar
3 tsp. dashi (Japanese seasoning)

Directions:

Wash and drain your sweet rice and let stand for 30 minutes.

In a sauce pan, mix shrimp, carrots, mushrooms, mushroom liquid (where you soaked the mushrooms), soy sauce, sake, sugar and dashi. Bring to a boil then when ready, taste. You can add more soy sauce or sugar or dashi according to your preference. Drain. Simply separate broth from other ingredients.

In a large pot, place sweet rice and shrimp/mushroom ingredients together. Measure 4 cups of liquid using the broth you boiled the ingredients in. You may not have enough liquid for 4 cups, you can use plain water to make up for the difference. Make sure to use equal ratio of liquid to sweet rice. (For example: 4 cups sweet rice = 4 cups liquid).

Mix ingredients in the pot. Cover and let boil.

After it boils, put heat on LOW and cover and continue to cook for 8 minutes.

Mix rice, it may stick in the bottom. If your rice looks like it needs more liquid, you can add 1/4 of water. Add your frozen corn and edamame. Mix. Cover and cook for another 5 minutes. Be careful and check to make sure the bottom does not burn.

Continue to check every couple of minutes mixing the rice and making sure the bottom does not burn. If the rice doesn’t look cooked, you can add a little more water, 1/4 cup – making sure not to put too much water or your rice will be soggy. Cover and continue to cook on LOW heat until ready.

This is a tricky dish to prepare but is delicious. This is great for a bento box.

Ingredients:

Cut up chicken (you can use chicken breast if you like)
3 cloves garlic (chopped)
1 small onions (sliced)
2 tomatoes (sliced)
1 potato (cubed)
1/2 green bell pepper (sliced)
1 cup chicken broth
2 tbsp soy sauce
2 tsp corn starch / 1/3 cup water
fish sauce
pepper to taste
2 tbsp cooking oil

Directions:

Saute garlic, onion in cooking oil.
Add tomatoes and cook until softened.
Add chicken and fish sauce and saute for 5 minutes.
Add carrots and potatoes.
Add chicken broth and simmer for 7 minutes.
Add soy sauce.
Mix corn starch in water and add to the chicken. Mix. Simmer for 2 minutes.
Add green bell pepper. Cover and simmer for a few minutes.
Season with pepper.
Serve with steamed white rice.

*** If your sauce becomes too thick, you can thin it out by adding more water and simmer. ***

You will need:
Chicken Breast
flour
salt/pepper and your favorite seasonings
eggs
panko bread crumbs
cooking oil

This is such an easy recipe to follow. Here are the directions:

Heat up your cooking oil.
Mix flour with your seasonings.
Beat the eggs.
Dip chicken breast into flour mixture.
Dip the chicken with flour into the beaten eggs.
Coat the chicken breast with panko bread crumbs.
Deep fry until golden brown.
When cooked, let fried chicken drain in some paper towels.

To eat, dip in TONKATSU Sauce (I recommend BULLDOG Brand) or barbeque sauce or sweet and sour sauce or ranch dressing or ketchup.

Enjoy!

This is an easy recipe and is very family friendly. You can serve this with potatoes (mashed or baked), rice pilaf, bread or (as we like it) with whatever pasta you may have at home. I prepare mine with lots of gravy or sauce so there is plenty to put/toss over pasta.

Ingredients:
(For patties)
3 lbs. ground beef
chopped garlic and onions (place as much as you like)
salt and pepper to season patties and sauce
2 eggs
3 tbsp flour

(For sauce or gravy)
1 large can of mushroom soup
6-8 oz. of sliced mushrooms
1 cup of half and half
1/2 cup of water
Worcestershire sauce
salt and pepper to season gravy

Directions:
- Combine ingredients for patties. Mix well and shape into patties or if you want them smaller like meatball sized, you can shape it that way.
- Brown the patties in a pan with some cooking oil. You do not have to cook them fully – just brown the outside. Set aside the cooked the browned patties.
- To prepare the gravy, saute the mushrooms in some cooking oil. When they are cooked, add you cream of mushroom soup.
- Add your half and half and water and let it boil for a couple of minutes. The sauce will thicken.
- Season with Worcestershire sauce, salt and pepper.
- Add the browned patties into the gravy.
- Let it simmer in medium low heat for at least 10 minutes or until the patties/meat are cooked all the way through.
- Serve with your favorite starch. Enjoy!