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Lumpias are spring rolls of Chinese origin that have become a staple food in Indonesia and the Phillipines. Filled with Pork and vegetables, they are usually fried until golden brown and crisp. Their cheap cost and ease of prep makes these a great meal to make a batch of and fry up a few at a time all week.


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Denver Omelette Casserole

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I seen this recipe for a breakfast casserole. It’s basically a huge omelette that you can prep the night before and then throw it in the oven for a half hour in the morning as you’re getting ready for the day. This recipe will make enough to eat off of all week, just wrap with foil when it’s done and microwave the portion you want the next day.

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Chicken Cordon Bleu

This recipe is for a quick Chicken Cordon Bleu dinner. It has it’s roots in Switzerland of all places, but was more American-ized in the 50’s. It’s a nice take on the normal baked chicken and makes for a nice entree with some masked potatoes and greenbeans on the side, or, don’t bread the chicken and it makes for a great sammich filler.

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Guy Fieri’s Tex Wasabi Menu

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Guy Fieri is one of those tv personalities that I just don’t care for. It’s the look of his that just screams “trying to cling to youth” that I find annoying.  I do give him credit as a cook tho and he does make for entertaining television.  He’s been in the restaraunt game for a while now, and while people hate on him for coming up with some goofy shit, it really is what ‘Murica wants and i can’t blame him for catering his menus to make the most money. So with all the heat Guy Fieri is getting over his new spot in NY,  I figured I’d post the menu to one of his other restaurants, Tex Wasabi, for some ideas. As stupid as “Gringo Sushi” sounds, there’s some good pairings of flavors.

You can find the Full Menu at the Tex Wasabi Site

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Pork Stew

With winter coming up, Stews make a great stick-to-your-ribs meal that will feed you for a few days for only a few dollars a serving.  Try out this recipe over the weekend and you’ll be surprised how good it tastes even into the middle of the week.

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Football Bacon Beans

I made this recipe Sunday for the first games of football.  It was really cheap and fed a whole group of people with leftovers for a few days.  It’s the ultimate “Combine Everything and Put it on Low” recipe that frees you up to do other things while you are waiting for it to cook.

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Karađorđeva Šnicla

(Карађорђева шницла) is a Serbian breaded cutlet dish named after the Serbian Prince Karadjordje. It is a rolled veal or pork steak, stuffed with kajmak and bacon, and breaded and baked (or fried). It is usually served with roasted potatoes and tartar sauce.

The steak is a modern invention, created by chef Mića Stojanović in 1959 who, when needed to prepare Chicken Kiev for a distinguished visitor from Russia, was faced with lack of poultry. He used veal instead of chicken. However, not fully satisfied with the result, he poured tartar sauce over it, and decorated it with a slice of lemon and pieces of tomato, which at the end resembled Karadjordje’s star decoration, and thus was the steak named. The dish is sometimes called jokingly “maidens’ dream” (devojački san), because of its phallic shape.

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