• 1 ½-inch piece Ginger, peeled, finely chopped
• ¼ cup Soy Sauce
• 3 Tbsp. Light Brown Sugar
• 2 Tbsp. fresh Lime Juice
• 1 Tbsp. Fish Sauce
• ½ tsp. Black Pepper
• ½ tsp. Garlic Powder
• ¼ cup EVOO
• 1 Tbsp. Toasted Sesame Oil
• ¾ Lb. Filet Mignon Steaks, 1 inch thick
• Kosher salt

Dressing

• ¼ cup fresh Lime Juice
• ¼ cup Hot Chili Paste (such as Sambal Oelek)
• ¼ cup Peanut Oil
• 2 Tbsp. Fish Sauce
• 2 Tbsp. Sugar1 Tbsp. Honey
• 1 Garlic clove, finely chopped
• Kosher salt (optional)

Salad and Assembly

• 2 oz. dried Ramen or Lo Mein Noodles
• Kosher salt
• ½ tsp. Toasted Sesame Oil
• 1 large Mango, peeled, cut into 1-inch pieces
• ½ bunch Arugula, stems removed, leaves torn
• ½ bunch Watercress, tough stems removed
• 2 medium Carrots, finely shredded on a mandoline or a box grater
• 2 Scallions, chopped
• 2 cups finely shredded Savoy Cabbage
• 1 cup Cherry Tomatoes, halved
• 1 Avocado, cut into 1-inch pieces
• ½ cup chopped Cilantro
• ½ cup torn Basil leaves
• ¼ cup torn Mint leaves
• ¼ cup crumbled toasted unsweetened Coconut Flakes
• ¼ cup finely chopped salted, roasted Peanuts, plus more for serving
• Lime wedges (for serving)

Preparation (Steak)
1: Whisk ginger, soy sauce, raw sugar, lime juice, fish sauce, pepper, and garlic powder in a small bowl until sugar is dissolved. Whisking constantly, gradually add olive oil, then sesame oil. Transfer to a small resealable plastic bag and add steaks. Close bag, pressing out air, and turn steak to coat. Chill at least 6 hours and up to 12 hours.

2: Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove steaks from marinade and pat dry. Season very lightly with salt. Grill, turning every 2 minutes, until lightly charred all over and an instant-read thermometer inserted into the thickest part of each steak registers 120° for medium-rare, 8–10 minutes total. Transfer to a cutting board and let rest at least 10 minutes before cutting into 1″ pieces.

Preparation (Dressing)
3: Whisk lime juice, chili paste, peanut oil, fish sauce, sugar, honey, and garlic in a small bowl to combine. Taste and season with salt if desired.

Preparation (Salad Assembly)
4: Cook noodles in a small pot of boiling salted water until al dente. Drain and run under cold water to stop cooking. Toss with oil in a large bowl.

5: Add mango, arugula, watercress, carrots, scallions, cabbage, tomatoes, and dressing and toss to coat.

6: Add steak, avocado, cilantro, basil, mint, coconut flakes, and ¼ cup peanuts. Gently toss again just to combine.

7: Divide salad among plates, piling as high as possible. Top with additional peanuts and serve with lime wedges for squeezing over.

Recipe found here.

1. Combine the brown sugar, sesame oil, EVOO, ginger, and salt in a bowl and whisk until smooth.
2. In a bowl toss the green and red cabbage, scallions, and cilantro together.
3. Pour dressing over the top and toss until combined.
4. Use immediately, the slow won’t keep long at all.

• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
4. Bake at 250 degrees F for 1 hour. Stir every 15 minutes.

1 egg
1/2 cup sugar
1 1/2 T flour
1/2 cup pineapple juice
1/4 cup orange juice

Mix sugar and flour together; add remaining ingredients and whisk. Microwave for 2 minutes. Whisk again, microwave for 2 minutes. Whisk again and check for thickness…if it coats the back of the spoon it’s ready. Whisk in 2T Apple Cider Vinegar & chill.

Serve over a salad of leafy lettuce (not iceberg), oranges, nuts, cut up banana slices and grapes…and anything else you like.

Combine all ingredients.

Dressing
1 portion Briannas Home Style Blush Wine Vinaigrette Dressing
1 portion Briannas Home Style Rich Poppy Seed Dressing

For dressing, mix 1 portion of vinaigrette dressing to 1 portion of poppy seed dressing. Example; one cup to one cup. For salad, prepare salad ingredients, except nuts. Toss dressing with salad. Sprinkle with nuts. Makes 8 servings. Other brands of salad dressing are fine.

Mix pretzels, oleo, and ¼ cup sugar in a bowl. Spread in a 9×13 pan and bake at 400 degrees for 8 minutes. Cool. Beat cream cheese and ½ cup sugar in mixer until light. Blend in cool whip. Spread over baked layer. Dissolve gelatin in boiling water. Chill until partially set. Stir in strawberries. Spread over cream cheese layer. Chill until set.

Layer in a large bowl, half each of crumbled cornbread, lettuce, then next six ingredients. Cover with half of Ranch dressing, then repeat layers with other half of ingredients ending with dressing. Chill.