Peel the potatoes, cut into thin shoe strings and soak in lightly salted water for 5-10 minutes. Cut kim chee into small pieces being careful not to lose the liquid.
In a large mixing bowl, add kim chee, flour, salt, pepper. Remove shoestring potatoes from the salt water, pat dry and add to mixture. Add enough water to form a pancake batter consistency. You can also add green onion to batter or garnish with green onions.
Heat oil in frying pan over medium-high heat in about 1/2" of oil. When the oil is hot, spoon a quarter cup of mixture per pancake into frying pan. Cook two sides until golden brown. Serve hot with sauce on the side (optional).
Mix mayonnaise with sriracha then chill and serve on the side.
[I got this recipe from my sister, Mari, who loves Korean food and she found this recipe from the Cooking Hawaiian Style website. Thanks, sis]
Cut SPAM into bite size strips. Slice the round onion and one medium cabbage thinly. Chop one clove of garlic. Heat sesame oil in pot. Add SPAM & all other ingredients. Cook until cabbage softens. Enjoy over rice.
In 4- to 5-quart Dutch oven, add chicken broth, pasta, chicken, broccoli, garlic powder, salt and pepper. Heat to boiling over medium-high heat. Reduce heat to medium; cook 8 to 10 minutes, stirring occasionally, until most of liquid is absorbed. Stir in Caesar dressing; cook 1 to 2 minutes longer or until heated through. Remove from heat; stir in Parmesan cheese. Serve with additional Parmesan cheese, if desired. Enjoy with nice tossed salad and dinner rolls or Texas toast.
*recipe courtesy of bettycrocker.com.*
Put garlic, potatoes on bottom of brown in bag. Place pork butt on top of the potatoes. Pour entire bottle of picked onions on top. Mix the two packages of NOH Vinha Dalhos with the 1 cup of apple cider vinegar and pour over contents in bag. Put seal brown in bag in a pan. Pour water in the pan 1/2 way up the brown in bag. Cook at 350 degrees for 4 hours. My all time favorite! ENJOY!!!
Salt and pepper to taste. Line a baking dish that's at least 3 inches deep with aluminum foil. Place chops in dish. Place 1 tablespoon frozen orange juice from can on each chop. Bake at 325-350 degrees until browned, for about 35-40 minutes. Turn chops over. Place another tablespoon orange juice on chops cook until brown, this time for approximately 10-15 minutes. Do not over cook. Edges of chops should be dark. Enjoy with fresh hot rice or mash potatoes and corn and green salad. ONO!