Recipes (Homecook)

• 1 (1-pound) bone-in pork loin chop (1 inch thick)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground peppercorn blend
• 2 teaspoons neutral oil
• 3 tablespoons unsalted butter, divided
• 1 small shallot, minced
• 1 Tbsp. Dynasty Premium Oyster Flavored Sauce
• ¼ cup (2 ounces) dry red wine
• Mashed potatoes, for serving

Roasted Brussels Sprouts:

• 12 oz Brussels sprouts ends trimmed, yellow leaves removed, each sliced in half
• 2 tbsp olive oil
• ¼ tsp Salt to taste

Roasted Butternut Squash:

• 1 lb butternut squash peeled, seeded, and cubed into 1-inch cubes
• 1 tbsp olive oil
• 2 tbsp maple syrup
• ½ tsp ground cinnamon

Other Ingredients:

• 8 oz pasta
• 1 8oz can Dynasty Water Chesnuts, drained
• 1 cup pecan halves
• ½ cup dried cranberries
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil

• 2 tablespoons oil
• 8 oz. shiitake mushrooms (2-3 cups sliced)
• 2 bok choy, chopped (2–3 cups chopped)
• 3 cloves garlic, minced
• one 1-inch piece of peeled fresh ginger, minced
• 1 teaspoon curry powder
• 6 cups vegetable broth
• 1 package Dynasty Saifun Bean Threads
• one 13.5- Fl oz J-Basket Coconut Milk
• 1 teaspoon salt
• squeeze of lime juice

Toppings:

• Marinated tofu, cubed
• 1 stalk of a green onion, sliced

• 4 cups Zucchini, diced into 1 inch pieces
• 1 cup Mayonnaise
• 1 cup Shredded Cheddar Cheese
• 2 Eggs, slightly beaten
• 1 tsp Pepper
• ½ Tbsp. Garlic Powder
• ¼ cup Dynasty Japanese Style Panko Breadcrumbs
• 1 Tbsp Butter, melted
• Parsley, chopped, for garnish

• 4-5 lb baby back ribs
• 1 Tbsp sea salt
• 1 Tbsp jerk seasoning
• 2 Tbsp brown sugar

Marinade:

• ¼ cup Dynasty Hoisin Sauce
• 2 Tbsp honey
• 1 Tbsp Kikkoman Soy Sauce
• 2 Tbsp Dynasty Premium Sesame Oil
• 1 Tbsp dried cilantro

Molasses Glaze:

• 3 Tbsp Dynasty Bead Molasses Sauce
• 2 Tbsp Kikkoman Soy Sauce
• ¼ cup Dynasty Hoisin Sauce
• 1/3 cup brown sugar
• ¼ cup Nishiki Rice Vinegar
• 6 allspice berries, whole
• 1 tsp ground ginger
• 2 Tbsp fresh thyme
• 1/3 cup honey
• 1 cup orange juice
• 1 cinnamon stick
• ½ cup dark rum

• 2 teaspoons olive oil
• 4 pounds boneless chuck roast
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• Dynasty Brown Gravy Sauce, warmed, for serving
• Roasted potatoes, for serving
• Roasted carrots, for serving

• Berries:
• 4 cups of fresh or frozen berries
• 2 tablespoons of cornstarch
• 3 tablespoons of granulated sugar
• 1 teaspoon of vanilla extract

Panko Crumble:

• ¾ cup Dynasty Panko Breadcrumbs
• ¼ cup of all purpose flour
• ¼ cup of brown sugar
• ¼ teaspoon of salt
• 6 tablespoons of butter, melted
• 2 teaspoons of vanilla extract
• 2 tablespoons of coarse sugar
• Vanilla ice cream, for serving
• Mint leaves, for garnish

• 1 package Dynasty Saifun Bean Threads
• 2 cups bean sprouts
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• ½ cup thinly sliced red bell pepper
• ¼ cup chopped fresh cilantro
• ¼ cup chopped green onions
• ¼ cup crushed peanuts

Dressing:

• 3 Tbsp. Kikkoman Soy Sauce
• 2 Tbsp.  Nishiki Rice Vinegar
• 1 Tbsp.  Dynasty Sesame Oil
• 1 Tbsp.  honey
• 1 tsp. grated ginger
• 1 clove garlic, minced
• Juice of 1 lime
• 1 tsp. Dynasty Sriracha Chili Sauce (optional)

• 8 boneless-skinless chicken thighs
• salt and ground black pepper to taste
• 2 tablespoons olive oil, or as needed
• ½ medium onion, finely chopped
• 7 cloves garlic, chopped, or to taste
• ½ cup honey
• ½ cup chicken stock
• 1 cup Dynasty Hoisin sauce
• 1 pinch onion powder
• 1 pinch garlic powder
• 3 green onions, chopped for garnish

• 1½ cups vegetable oil
• 1 pound boneless skinless chicken breast tenders
• 1 cup Dynasty Kung Pao Sauce, divided
• 3 tablespoons all-purpose flour
• 2 eggs, lightly beaten
• 1½ cups Dynasty panko bread crumbs
• Green onion, sliced for garnish

Fried Rice Sauce:

• 1/8 cup  Kikkoman Soy Sauce
• ¼ tsp Dynasty Sesame Oil
• ¼ tsp. cumin
• 1 pinch of sugar

Fried Rice:

• ½ Tbsp. butter
• 5 eggs
• 3 Tbsp.  vegetable oil
• ½ cup onions diced small
• 1 whole red bell pepper, small diced
• 2 garlic cloves minced
• 1 Tbsp.  ginger
• ¾ cup thinly sliced green onions, divided
• 2 cups boneless/skinless chicken breast, diced into ½ inch cubes
• 2 ½ cups cold cooked Dynasty Jasmine White Rice (preferably day-old)  
• salt and pepper to taste

• 16 oz dried egg noodles, cooked according to package instructions
• 1 tablespoon olive oil
• ¾ pound chicken breasts (boneless and skinless, cut into small pieces)
• 1 bell pepper, sliced
• 3 green onions, sliced, for garnish

Sauce:

• 1 tablespoon Dynasty Sesame Oil
• ⅓ cup Kikkoman Soy Sauce
• 1 tablespoon Dynasty Sriracha Chili Sauce
• ¼ cup Dynasty Hoisin Sauce
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• ½ cup chicken broth
• black pepper, to taste

• 1 lb large shrimp peeled and deveined
• Kosher salt
• ½ cup Dynasty Hot Chili Oil
• 10 garlic cloves, chopped
• 1 tsp. red pepper flakes
• 1 tsp. paprika
• 2 Tbsp. dry sherry
• Juice of ½ lemon
• ½ cup chopped fresh parsley

• ¾ cup Dynasty Lychees syrup
• 9 Dynasty Lychees
• 1 mini watermelon, 3 thin half slices
• 3 sprigs mint
• Sparkling water

• 8 oz somyeon (thin wheat noodles) or buckwheat/soba noodles
• Sliced cucumber, kimchi, boiled egg, sesame seeds, for garnish

Sauce:

• 3 tbsp Gochujang
• 2 tbsp Kikkoman soy sauce
• 2 tbsp Dynasty Sesame Oil
• 2 tbsp Nishiki Rice Vinegar
• 3 cloves garlic, minced
• 1½ tbsp sugar or honey
• 1 tbsp J-Basket toasted sesame seeds