1. Heat sesame oil in a saucepan and add the garlic and ginger. Cook over medium flame for 1 minute.
2. Add beef stock, mushrooms, carrots and soy sauce and bring to a boil.
3. Reduce the heat and hold on low for assembly.
4. Evenly divide cooked ramen noodles in 4 large bowls.
5. Place 2 ounces each of sliced Angus Seasoned Roast Beef on top of the noodles. Ladle hot ramen broth over the noodles and beef.
6. Garnish with green onions, sesame seeds, sautéed baby bok choy or spinach, togarashi, nori strips, and soft-boiled egg.

1. Start by marinating the roast beef. In a mixing bowl, place the brown sugar, soy, sesame oil and garlic powder. Stir until the brown sugar dissolves. Add the Angus Seasoned Roast Beef and mix until well coated. Allow to marinate for 2 hours minimum. Once the Angus Seasoned Roast Beef has marinated, cook in a sauté pan until heated through.
2. Cook the rice and vegetables in order to begin to build the bowls. Evenly distribute cooked rice between 4 bowls followed by the cooked spinach, mushrooms, shredded carrots then the cooked roast beef in a circular pattern around the bowl.
3. Place a cooked egg in the bowl.
4. Add banchan to taste and drizzle with the Gochujang sauce, serve immediately.

1. Heat oven to 400°F.
2. Line a baking sheet with parchment paper. Lay the ham slices on parchment paper so that they don’t overlap, curling the edges and folding like a nest.
3. Bake 10-12 minutes, until edges brown and they start to crisp. Place on a cooling rack to cool.
4. Cook pasta according to package instructions.
5. Drain and rinse with cold water. Place pasta in a large bowl. Stir in the next 6 ingredients and toss lightly to combine.
6. Using kitchen scissors, cut ham crisps into thin pieces. Stir half of the ham pieces into the pasta salad.
7. Place pasta in a serving bowl and garnish with remaining ham crisp pieces.

Note:

• Pasta salad can be made ahead of time. Garnish just before serving
• To serve as individual servings, line salad plates with lettuce leaves; spoon pasta salad onto lettuce and garnish with remaining crispy ham pieces.

1. Divide salad greens evenly among 4 individual salad bowls.
2. Fold turkey slices and arrange them in one quadrant of each salad.
3. Divide the remaining ingredients evenly and arrange them in sections of each salad, creating an arranged salad.
4. Combine all dressing ingredients in a blender and blend until almost smooth.
5. Serve dressing with salads.

Notes

• Candied pecans can be found at most grocery stores.
• Great use for leftover cranberry sauce.

1. In a small bowl, mix mayonnaise and lemon juice; set aside.
2. In a large bowl, combine all remaining ingredients except chicken breast and lettuce leaves. Stir in mayonnaise mixture and toss to lightly combine.
3. Line 4 individual salad plates with Bibb or leaf lettuce leaves. Divide salad mixture evenly among lettuce-lined salad plates.
4. Arrange slices of chicken breast over salad mixture.
5. Serve with lemon wedges.

Notes

• Nuts can be toasted ahead of time. Salad can be served on a lettuce-lined serving platter if desired. This salad also tastes great in a lettuce wrap.
• To serve on a bun: layer chicken and top with salad mixture on a toasted bun.
• To serve as an “arranged” salad: line plates with lettuce and arrange individual ingredients in sections on top of lettuce. Drizzle with mayonnaise-lemon juice mixture.

1. Thread lettuce wedges, 2 slices of roast beef, cucumber, tomatoes, and cheese cubes onto 8-inch skewers.
2. Arrange skewers on a platter or board.
3. Drizzle with dressing.

Notes

• Skewers can be made ahead. Cover and refrigerate for up to 8 hours. Drizzle with dressing just before serving.
• Ingredients can also be tossed as a salad instead of placed on skewers.

1. In a large sauce pot over medium low heat, combine milk and cheese cubes. 
2. Stir slowly to melt cheese and combine. 
3. Once sauce is smooth, add cooked pasta, steamed broccoli and ham. 
4. Stir over low heat until warmed through, season with salt and pepper as desired.

1. In a large stockpot over medium heat melt 1 tablespoon butter, add onion and garlic; sauté until soft, about 5 minutes. 
2. Stir in chicken broth, tomatoes, chili powder, and cumin, bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
3. Stir in black beans, corn, half of the chicken. Simmer for 10 minutes till heated through.
4. Ladle soup into individual serving bowls, and garnish with crispy chicken strips and other desired toppings. 
5. To make Crispy Chicken Strips: In a large nonstick sauté pan melt butter over medium heat. Add chicken strips and cook stirring occasionally until golden and crispy about 10-15 minutes.

1. In a large pot over medium heat, melt 2 tablespoons butter. Add 1 cup of the chicken strips, cook stirring occasionally until golden and crispy about 10-15 minutes. Remove from pan and reserve.
2. In the same pan, melt remaining 4 tablespoons of butter. Add celery and onion cooking until tender (7-8 minutes). Add the garlic and cook another 30 seconds.
3. Pour in the broth slowly, stirring constantly until smooth, bring to a boil then reduce heat to low. Add the cream and simmer for about 20 minutes until thickened.
4. Add the broccoli, carrots and remaining uncooked chicken strips. Simmer for 7-8 minutes or until tender. Remove from heat and stir in the 2 cups shredded cheese until melted and smooth. Add salt and pepper to season to your desired taste.
5. Serve soup with reserved crispy chicken strips, additional shredded cheese and toasted bread if desired.

1. In a large stockpot melt butter over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become slightly translucent, about 2-3 minutes. 
2. Add carrots and celery stir and continue to cook for 5 more minutes.
3. Add flour and stir to combine until vegetables are well coated.
4. Add milk, chicken broth and potatoes, bring to a boil stirring occasionally, reduce heat to simmer 15-20 minutes till potatoes are tender.
5. Stir in corn and ham, season with salt and pepper, heat until warmed through and adjust seasoning if necessary. If the chowder is too thick, add more milk or broth as needed until desired consistency is reached.
6. Serve immediately, garnish with fresh snipped or chives if desired.

1. Place all ingredients into a mixing bowl. Add the dressing and gently toss until thoroughly mixed.
2. Pour contents onto a large round plate and serve immediately.

1. Place 1 tablespoon of vegetable oil in a large sauté pan.
2. Add the sliced Oven Roasted Turkey Breast, onion, peppers and pico de gallo. Cook for approximately 4 minutes until the turkey begins to brown.
3. Add the rice and cook for an additional 4 minutes until heated throughout. Evenly portion out into 4 bowls.
4. Top each bowl with ¼ cup each of cheese, sour cream, guacamole, and tortilla strips.
5. Serve with your favorite salsa or hot sauce for added flavor.

1. Place vegetable oil or sesame oil in a large sauté pan over medium-high heat. Add the vegetables and cook until the green beans soften, approximately 8-10 minutes. In the last 2 minutes, add the garlic.
2. Next, add the roast beef and udon noodles and cook for an additional 5 minutes to heat the noodles and beef throughout.
3. Add the sauce to the pan and stir to evenly coat.
4. Evenly distribute into 4 different bowls, garnish with chopped cilantro and serve with your favorite Sriracha sauce.

1. Place vegetable oil or sesame oil in a large sauté pan over medium-high heat. Add the ham, onions, peas, carrots, and pineapple to the pan. Cook until the onions are brown, and the pineapple begins to caramelize and brown, approximately 5- 8 minutes. The last 2 minutes of cooking, add the garlic.
2. Add the rice and the eggs and cook an additional 3-4 minutes until the eggs scramble.
3. Add the soy sauce and black pepper. Cook for an additional 2 minutes.
4. Evenly divide between 4 bowls and serve with your favorite Sriracha sauce for added flavor.