ginger garlic strir fry

as you will notice most of my recipes have garlic in them. I like garlic and so does my family. I thought that the stir fry would be a light twist to my recipes.

iNGREDIENTS

1 tablespoon cornstarch
1 1/2 cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
1/4 cup vegetable oil, divided
1 small head broccoli, cut into florets
1/2 cup snow peas
3/4 cup julienned carrots
1/2 cup halved green beans
2 tablespoons soy sauce
2 1/2 tablespoons water
1/4 cup chopped onion
1/2 tablespoon salt
DIRECTIONS

1 In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
2 Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Garlic Prime rib

this recipe was founded by a friend. She said it was really good so i decide to try it. It turns out it wasnt so bad after all. The garlic brings out all the juices.


INGREDIENTS

1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme
DIRECTIONS

1 Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
2 Preheat the oven to 500 degrees F (260 degrees C).
3 Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.
4 Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Shrimp Salad

Im a person of seafood, so anything with shrimp I can enjoy.
INGREDIENTS
1 pound large peeled and deveined cooked shrimp
1 cup chopped celery
1 large carrot, shredded
1/2 cup chopped onion
2 hard-cooked eggs, chopped
3/4 cup mayonnaise
salt and pepper to taste
DIRECTIONS
In a large bowl, gently toss the shrimp, celery, carrot, onion, eggs, and mayonnaise. Season with salt and pepper. Chill until ready to serve.

BigMacAttack.!

This is one of my favorite recipes. For everyone that knows me they know im like ubsessed with bigmacs. So when I found this recipe, I knew I had to put it on my blogspot.


Ingredients
1 hamburger bun with sesame seeds
1/2 additional hamburger bun
1/4 lb ground beef
1 dash salt
1 tablespoon kraft thousand island dressing
1 teaspoon finely diced onion
1/2 cup chopped lettuce
1 sliceAmerican cheese
2-3dill pickle slices
Directions
1With a serrated knife, cut the top off the extra bun half, leaving about a 3/4-inch-thick slice.
2That will be the middle bun of your sandwich.
3Place the three bun halves on a hot pan or griddle, face down, and toast them to a light brown.
4Set aside, but keep the pan hot.
5Divide the ground beef in half and press into two thin patties slightly larger than the bun.
6Cook the patties in the hot pan over medium heat for 2 to 3 minutes on each side.
7Salt lightly.
8build the burger in the following stacking order from the bottom up: bottom bun, half of dressing, half of onion, half of lettuce, American cheese, beef patty, middle bun, remainder of dressing, remainder of onion, remainder of lettuce, pickle slices, beef patty, top bun.

Pineapple Turkey Salad

I have not made this recipe yet. But me and my friend plan on making it sometime soon. It looks really good so we'll have to test it out and let you know.

INGREDIENTS
2 teaspoons canola oil, divided
1 teaspoon minced fresh gingerroot
1 garlic clove, minced
1 (1/2 pound) turkey breast tenderloin, cut into 1/2 inch slices
1 cup fresh cauliflowerets
1/2 medium red bell pepper, chopped
3 green onions, sliced
1 fresh pineapple
2 cups chopped fresh spinach
2 tablespoons apricot nectar
1 tablespoon white wine vinegar
1/4 teaspoon pepper
DIRECTIONS
In a large nonstick skillet, heat 1 teaspoon oil, ginger and garlic. Add turkey; stir-fry for 8-10 minutes or until no longer pink. Remove turkey and keep warm. Add remaining oil to the skillet; stir-fry cauliflower for 3 minutes. Add red pepper and onions; stir-fry 1 minute longer.
Cut pineapple in half and remove fruit, leaving 1-in. shells; set shells aside for serving. Cut fruit into cubes; set aside 1-1/2 cups (refrigerate remaining pineapple for another use). In a large bowl, combine the turkey, vegetables, spinach and reserved pineapple. In a small bowl, whisk the apricot nectar, vinegar and pepper; add to turkey salad and toss to coat. Serve in pineapple shells.

Baked BBQ Fried Chicken

My dad inspired me for this recipe. My favorite memories are of me and my dad barbequeing in the back yard. He would always bbq chicken, so that was pretty much my inspiration on this dish


INGREDIENTS
3 pounds skinless, boneless chicken breast halves - cut into strips
3 eggs
1 cup water
1/2 cup milk
2 tablespoons salt
2 tablespoons black pepper
6 cups all-purpose flour
1/4 cup salt
5 teaspoons black pepper
2 tablespoons minced garlic
2 tablespoons dry mesquite flavored seasoning mix
4 cups oil for frying, or as needed
1 teaspoon butter
1 (12 ounce) bottle barbecue sauce
DIRECTIONS
In a large bowl, whisk together the eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper with a fork until smooth. In another large bowl, stir together the flour, 1/4 cup salt, 5 teaspoons pepper, garlic, and mesquite seasoning.
Fill a large heavy skillet or wok halfway full with oil. Heat to 365 degrees F (180 degrees C). Use a fork to pick up one chicken strip at a time, and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and into the flour mixture again. Place coated strips into the hot oil to fry. Do not over crowd, just cook in batches. Once chicken is browned on one side, flip over, and brown on the other side.
Preheat the oven to 300 degrees F (150 degrees C). Butter one 12x20 inch glass baking dish, or two 9x13 inch baking dishes. Pour enough barbeque sauce into the dish to coat the bottom. Arrange fried chicken strips in rows in the prepared dish. Pour remaining sauce over the top.
Bake for 10 to 15 minutes in the preheated oven, until the sauce is caramelized onto the chicken.

Garlic chicken fried chicken.

Well, my mom actually made this recipe last night. It has an enjoyable taste, but then again I love garlic. This is also good with fish.



INGREDIENTS
2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed
DIRECTIONS
In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

Mexican Baked Fish

This recipe was inspired by my bestfriend who is a beanor. She always shoves how shes Mexican down everyones throught. So I decide to put this recipe on here for her.


INGREDIENTS
1 1/2 pounds cod
1 cup salsa
1 cup shredded sharp Cheddar cheese
1/2 cup coarsely crushed corn chips
1 avocado - peeled, pitted and sliced
1/4 cup sour cream
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

Shrimp &+ Asparahus Stir Fry.!

I havent personally cooked this recipe, but I think its great. I love shrimp and asparagus so a recipe that combines the two is perfect. My mom found this recipe online and decided to try it out, its simple and quick which is good for anytime.


Ingredients:
1 c. quick-cooking (10 min. brown rice)
3tsp. Asian sesame oil
1 1/2 lbs. asparagus, trimmed and cut into 1-in. pieces
1 lb.peeled and devined shrimp
1 Tbsp. grated peeled fresh ginger
2 Tbsp. reduced-sodium soy sauce
2 Tbsp. fresh lime juice
1/4 c.loosely packed fresh basil leaves, thinly sliced
Directions:
Cook rice as label directs. Meanwhile in 12-inch nonstick skillet, heat 2 teaspoons sesame oil on medium 1 minute. Add asparagus and cook 7 to 8 minutes or until asparagus is tender-crisp, stirring occasionally. Add shrimp and ginger, cook 5 to 6 minutes or until shrimp are opaque throughout, stirring occasionally. Stir in soy, lime, basil, and remaining sesame oil; remove from heat. Serve over rice.

Resume

Nina Fagello



Objective:
I want a job where I can work with kids, mostly interested in camp counselor.

Skills:
-work well with others
-quick learner
-O.S.H.A certified
-always on time
-patient
-like to work with kids

Employment:
Currently, unemployed.

Education:
Currently, attending Belleview High School. (Freshmen)

Awards and Honors:
-student of the month
-most improved
-perfect attendance
- Service and activities awards

References:
Chef Darrin Nine/ Culinary Arts (Belleview High School)
Mrs. Naudingham (Belleview High School)