posted 01-04-2002 09:31 PM            

You'd be surprised at how many things you can make that are fast-and healthy. It just depends on what you like and how picky your kids are. I have one who is picky, and one who would wrestle me to the ground for my salad.

posted 01-05-2002 12:46 AM         

Some info:

You can make extra "bulgogi juice" (recipe below) and store it in the refridgerator (minus the sprite/coke, garlic and chopped onion) for use at a later date. In addition to what you need to make bulgogi juice, you'll also need white rice (preferably made in a rice-cooker...but the stuff you throw in boiling water will do) and enough chicken or steak to feed however many people you plan to serve.

Chicken is my favorite, but this recipe can be made using either chicken breasts or some kind of steak (I prefer filet because it's more tender...steak is also easier because it doesn't necessarily have to be "well-done"). Whichever meat you choose, I prefer to cut it into 1 inch cubes, but "fajita style" works okay if you'd prefer to buy something packaged that way to save time.

The recipe:

Bulgogi Juice (enough for at least 3 people)

1 cup soy sauce
1/4 cup sesame oil (maybe a little less)
1/3 cup pancake syrup or maple syrup
1/2 tbsp black pepper
1/3 cup sugar
1/2 can of sprite (7-up) or coke (pepsi)
Garlic and chopped green onion to taste (optional).

1. Mix above ingredients as a marinade in a medium sized bowl...set aside about 1/2 cup to heat on it's own and use as extra sauce.

2. Add chicken to marinade and allow to marinate for at least 5 minutes.

3. While chicken is marinating, get rice started.

4. Pre-heat a non-stick frying pan (stir-fry pans work well but aren't necessary) by boiling enough water to cover bottom of pan.

5. Dump water out, set temp for medium-high and dump marinated chicken in. Every piece of chicken should be touching the bottom of the pan, so plan on doing this step more than once (for 3 people, you'll probably heat half the chicken the first time and the other half the chicken the second time). There should be only enough bulgogi juice in the pan to cover about 1/2 of the chicken.

6. Saute until bulgogi juice begins to carmelize (4-5 minutes). The bulgogi juice should completely stick to the chicken (if it seems to be taking too long and the chicken is cooking too fast, dump some of the bulgogi juice out). At this point, you can have some fun by grabbing the handle of the pan and flipping chicken into the air as it cooks (this will impress your children). Cut into fattest peice of chicken to make sure it's done (I'm sure this is how the pros do it ). If not, add a little more bulgogi juice and continue cooking. Once chicken is cooked all the way through and bulgogi juice has carmalized on the chicken, set in separate dish and cook remaining chicken.

7. Rinse pan to remove any remaining chicken crispies (scientific term). Add the 1/2 cup of extra bulgogi sauce and heat until it begins to boil and thicken. Remove from heat and pour into a glass bowl (to be served with a spoon) or gravy boat.

Hopefully you've been keeping an eye on the rice if you don't have a rice cooker during all this. LOL

Put rice and chicken on plates. Have butter and extra bulgogi juice on table to add flavor to the rice. Eat up!

Hope this helps...it's yummy, anyway!

posted 01-05-2002 05:08 PM         

I don't play with the crock-pot but that other site (I forget who posted it) was pretty cool too ...Pilar definitely needs to check it out since he is friends with his crock-pot. LOL

Pilar...You eat BAMBI????? Just kidding. Venison is good .

How much meat to start out with...that's kind of hard to say. Go with whatever you would ususally serve your family if the meat was whole. For example, 4 boneless, skinless chicken breasts or 4 filets was normally more than enough for my ex-husband, daughter (who is only 7) and I. The only other hint I could give you is that we bought whatever packages in the deli's selection of meat weighed the most and looked the best so far as having no fat goes. We figured the adults would eat about 1 and a half each and the child would eat the other one. Whenever I make the dish for a group of adults, I purchase 2 chicken breasts for each adult (haven't made it for a gathering of people using steak yet) and there's rarely anything left over, but everyone gets stuffed.

The rice is really filling so you don't need to worry about making any other sides...unless you want to start with a salad so you get your veggies. We'd often start with a ceasar salad and that seemed to go well with the dish.

posted 02-20-2002 03:48 PM            

Shawn feel free to erase this if it is too much...but I think this would be fun.

Chocolate Cherries Jubilee

Here's What You Need:

One chocolate-covered cherry.

Here's How You Do It:

Get your man naked. Have him lie on his back.

Turn the chocolate-covered cherry upside-down and bite off
what is now the flat portion. You should now have a chocolate
"wafer" in your mouth, and be holding a chocolate cup filled
with juice and a cherry.

Bite the wafer into halves and set one half on each of his
nipples.

Hold the cup above your man's legs and tilt it so that the
juice drizzles down along both of his inner thighs. Do not
let the cherry fall out.

Using your mouth and tongue, slowly lick the juice off your
man's thighs. He will find this incredibly arousing.

Now place the cherry into your mouth.

Give your man a deep, long, passionate kiss. Push the cherry
into his mouth.

By now, the chocolate on his nipples should be melting. Using
your mouth and tongue, suck and lick it away from each nipple.

Finally, turn the chocolate cup over and place it on ....well you can guess where to put it. lol

He'll discover that life
really is a bowl of cherries.