May 27, 2017 03:00 AM PST
SINCE 2007

Star Cooking w/ Fil-Ams (June 26-July 2 2015)

(By NSG, San Leandro, CA)

Cheesy Chicken Spaghetti

1 pk/454g Spaghettini pasta
1 lb Boneless, skinless chicken


1 lb Velveeta cheese, cubed
1 tin/14.5 oz Diced tomatoes
1 stick Butter
1 tin/10-3/4oz Cream of Mushroom soup
1 tin/10-3/4oz Cream of Chicken
1 tin/4oz Mushrooms pieces and stems
1 pc Onion, chopped
1 pc Red bell pep (small), seeded and chopped
Salt and ground black pepper
Parmesan cheese.

Prepare pasta as per package instructions. Do not rinse. Drain. Reserve half a cup of pasta water.
Boil chicken in a large pot of water. Season with salt and pepper.
When tender, remove from water. Cool. Cut into bite-size portions.
In a large casserole, melt butter and saute onions and bell peppers.
Add tomatoes, soups, pasta water, chicken and the onion-peppers mixture.
Add the pasta. Mix together. Season to taste.
Stir in the cheese and keep on stirring until cheese is melted.
Transfer to a serving dish and serve garnished with parmesan cheese.

Pork Tenderloin with Gravy

1 lb Pork tenderloin
Marinade:
1/3 cup Soy sauce
1 tbsp Sesame oil
1 pc Fresh ginger (thumb-size), minced
6 cloves Garlic, minced
1/3 cup Chinese rice wine
1 pc Beef cube
1 cup Water
1/3 cup Hoisin sauce
1/3 cup Brown sugar
Cornstarch slurry:
1 tbsp Cornstarch
2 tsp Water

Mix all marinating ingredients in a medium size bowl.
Add the pork tenderloin and marinate overnight in the fridge.
Pre-heat oven at 350 degrees F.
Place pork in a baking dish. Cover with foil.
Bake for an hour. Cool. Reserve drippings.
Slice pork and transfer to a serving dish.
Place pork drippings in a sauce pan.
Add rice wine, beef cube, water, Hoisin sauce and brown sugar.
Cook and thicken with cornstarch slurry.
Serve over pork slices.


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