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Needed Ingredients:

• 3 cups of rice (I used brown rice)
• 5 cups of water
• 1/2 pound of chicken thighs (can be substituted with chicken breast)
• 1/2 pound of bok choy
• 1/4 pound of stripe mushrooms
• 2 teaspoons of soy sauce
• 3 teaspoons of shirodasji shoyu (no colored soy sauce)
• 1/2 teaspoon of sesame oil

Serving Size: 4

2 Hour 23 Minutes (23 Minutes Prep)

Directions: 

1. Prepare 3 cups of rice in the rice cooker / pot (wash and provide adequate water - 5 cups suggested)
2. Slice the chicken and mushrooms into small pieces
3. Drizzle 1 teaspoons of soy sauce onto the chicken and massage for 2-3 minutes
4. Add the chicken, bok choy, and mushrooms into the prepped rice (rice cooker / pot)
5. Add 3 teaspoons of shirodasji shoyu 
6. Add 1/2 teaspoon of sesame oil
7. Let the rice cook until it is done (usually 2 hours depending on the rice cooker)

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Needed Ingredients:

• 8 Sccops of Vanilla Ice Cream
• 2 Ounces of Green Tea Powder
• 4 Cones (optional)

Serving Size: 4

5 Minutes (1 Minutes Prep)

Directions:

1. Take 8 scoops of vanilla ice cream and place it in a mixing bowl
2. Add 2 ounces of green tea powder over the vanilla ice cream

3. Stir well for a good 5 mins or until the green tea power has blended

4. Serve in a cup, a cone, or bowl

Needed Ingredients:

• 2 (10 ounce) cans minced clams
• 4 slices bacon, diced
• 1 1/2 cups chopped onion
• 1 1/2 cups water
• 4 cups peeled and cubed potatoes
• 1 1/2 teaspoons salt & ground black pepper to taste
• 3 cups half-and-half
• 3 tablespoons butter
• 8 Bread Bowls (optional)

Serving Size: 8
40 Minutes (15 Minutes Prep)

Directions:

1. Place diced bacon in large stock pot over medium-high heat
2. Cook until almost crisp; add onions, and cook 5 minutes
3. Stir in water and potatoes, and season with salt and pepper
4. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender
5. Pour in half-and-half, and add butter
6. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup
7. Cook for about 5 minutes, or until heated through. Do not allow to boil
8. Serave each serving in a bread bowl (optional)

Recipe from All Recipes

Needed Ingredients:

• 1 green pepper
• 1 red pepper
• 1 yellow pepper (optional)
• 1 red onion
• 1 cucumber (optional)
• 8 tablespoons Club House Greek seasoning
• 6 tablespoons olive oil
• 6 tablespoons water
• 1/2 cup feta cheese
• 1 1/2 cups cooked pasta (rotini or any kind of spiral noodles)

Serving Size: 8

20Minutes (10 Minutes Prep)

Directions:

1. Cut up peppers, onion and cucumber to your desired size. I usually cut them into little squares.
2. Cook the pasta and drain. Add to vegetables.
3. Mix together 8 tbsp club house greek, 6 tbsp water and 6 tbsp olive oil. Add to the salad.
4. Crumble feta and work into salad.

I recommend eating it chilled (20 Minutes in the fridge does the trick).

Recipe from RecipeZaar