These are just like PF Changs
8 dried shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
salt and pepper
1 1/2 pounds boneless, skinless chicken
5 tbsp oil
1 tsp fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies, (optional)
1 (8 oz) can bamboo shoots, minced
1 (8 oz) can water chestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package
Cooking Sauce:
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp dry sherry
2 tbsp oyster sauce
2 tbsp water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
Iceberg lettuce "cups" leaves ( I tryed the Iceberg lettuce and did not like it so I changed it to a bibb or other leaf lettuce )
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Minces mushrooms. Set aside.
Mix all ingredients for cooking sauce in bowl, and set aside.
In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate.
Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside.
Add 2 TBSP oil to pan. Add ginger, garlic, chilies(if desired), and onion; stir fry about a minute or so.
Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.
Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.
This is one of my favorite Lebanese recipes. Its a very time-consuming dish to prepare, but the result is worth the work. Its a great dish for a family gathering.
Ingredients:
Dried Moghrabieh, 1/2 bag (Buy from a Middle Eastern store)
chicken, 1 whole, with skin, cut up,washed, (can use any combination parts)
onions, 10 whole, small
onion, 1 cup, finely chopped
butter, 3/4 cup, separated
cinnamon, 2 teaspoon
black pepper, 1 teaspoon
white pepper, 1 teaspoon
salt, 1 teaspoon
chic peas, 20 ounce can (drained)
1tsp cumin
1tsp caraway
Directions:
In a very large skillet brown the onions in the butter over medium heat. Use a slotted spoon to remove the onions from the skillet and set aside. In the same skillet add the chopped onion and chicken pieces, sauté until onion is tender and the chicken is golden. Add pepper, white pepper, cinnamon, cumin, caraway and salt, sauté a few minutes more.Cover the chicken with water and simmer until done, chicken should fall easily off of the bone, using tongs remove chicken from the skillet. Carefully remove the chicken from the bone, set aside and cover to keep warm. Add chic peas and whole onions to the broth in the skillet and simmer. Meanwhile, in a separate large sauce pan melt 1/4 cup of butter and fry Moghrabieh in the butter until it begins to take on color. Remove the whole onions from the chicken stock(reserve and keep warm). Pour the stock over the Moghrabieh a little at a time, cook on medium low heat until done, adding water as needed approximately every 30 minutes until well done.
Best way to eat:
Arrange Moghrabieh in an oblong serving dish. Arrange the chicken pieces on top. Surround with small whole onions.
Tip: Moghrabieh is like small pasta balls. Basically, they are cooked the same way you would prepare a Rissotto....by adding the stock a little at a time and cooking.
1 (20 oz) can crushed pineapple in heavy syrup,
undrained
3 cups fresh blueberries
1 yellow cake mix
1 stick butter, melted
1 cup sugar
1 cup chopped pecans
Spread pineapple evenly in lightly greased 9x13 pan.
Sprinkle bluberries over pineapple. Sprinkle dry cake
mix over berries. Drizzle butter over cake mix.
Sprinkle sugar over cake mix and then add pecans.
Bake for 30 minutes at 350°, until brown.
Crockpot Scalloped Potatoes
Ingredients:
6-8 thinly sliced potatoes
1 can cheddar cheese soup
1 cup velveeta cheese
1-1/2 cups grated sharp cheddar cheese
1 can (12 oz.) evaporated milk
Salt and pepper
Instructions:
Spray crockpot with cooking spray.
Fill crockpot half full of the sliced potatoes.
Layer 1/2 can of soup, 1/2 cup velveeta cheese,chunked, 3/4 cup grated sharp cheese, and 1/2 can of milk.
Add salt and pepper to taste.
Layer remaining ingredients in same order.
Cook on high about 6 hours. You need to check for you may need to add more milk. You can preboil the potatoes for quicker cooking.
This was originally posted on TOH by Pip_OH back in '04 and I've reviewed it several times before.
We prefer it with frozen corn and I use 3 - 3 1/2 cups.
This year, instead of buttery crackers, I used Keebler's Corn Bread Crackers (which we are hopelessly addicted to!) and it made a great casserole even greater! I'll make it this way from now on!
Buttery Corn Casserole
2 eggs, lightly beaten
5 oz. can evaporated milk
3 Tbs. butter, melted, divided
2 cans whole corn, drained (3-3.5 cups frozen corn)
2 cups shredded cheddar cheese
1 cup butter flavored cracker crumbs (like Ritz or Town House)(Keebler Corn Bread Crackers!)
In a large bowl mix together the eggs, evaporated milk and 2 tbs. of the butter. Stir in corn, cheese and 1/2 c of the cracker crumbs. Pour into a lightly greased 11 x 7 aking dish. Toss the remaining cracker crumbs and butter and sprinkle over top. Bake at 350 for 25 to 30 minutes.
QC march/April 04
From Mark Bittman, author of How to Cook Everything.
Dusting the meat with some of the sugar makes the browning process go much more rapidly, and leaves behind a caramelized residue that is deglazed by the vinegar when you add it.
Most pot roasts depend for their flavor on the juices exuded by the meat itself; that's why tough, slow-cooking cuts like brisket or chuck are usually preferable. But since the meat's contribution here is minimized by the powerful cranberry-based combination, a fast-cooking cut like tenderloin works well, reducing the cooking time to just over an hour. *Substitute a 2 to 3 pound piece of tenderloin (filet mignon) for the chuck and reduce cooking to about 1 hour, or until internal temp is 125 to 130 degrees (medium-rare); you can cook it longer than that if you like.
4 to 6 servings
1 tablespoon butter or extra virgin olive oil
1/2 cup sugar
2 to 3 pound piece of chuck or brisket
salt and freshly ground black pepper
1/2 cup sherry vinegar or good wine vinegar
12 ounces fresh or frozen cranberries
1 orange
cayenne
1. Put the butter in a casserole or skillet and turn the heat to medium-high. Put the sugar on a plate and dredge the meat in it until all the surfaces are coated. Reserve the remaining sugar. When the butter foam subsides, brown the meat on all sides -- this will take 15 minutes approx. -- seasoning it with salt and pepper as it browns.
2. When the meat is nicely browned, add the vinegar and cook for a minute, stirring. Add the cranberries and remaining sugar and stir. Strip the zest from the orange (you can do it in broad strips, with a small knife or vegetable peeler) and add it to the skillet. Juice the orange and add the juice also, along with a pinch of cayenne. Turn the heat to low and cover; the mixture should bubble but not furiously.
3. Cook, turning the meat and stirring about every 30 minutes, for 2 hours or longer, or until the meat is tender. When the meat is done, taste and adjust the seasoning if necessary. Turn off the heat and let the roast rest for a few minutes, then carve and serve, with the sauce.
E-mail recipe
6 oz. tortilla chips
1/2 cup chopped ripe avocado
1/2 tsp. ground cumin
1 large tomato, seeded and chopped (1 cup)
1 cup shredded cooked chicken
1 cup shredded Monterey Jack cheese (4 oz.)
Salsa and sour cream, if desired
Heat oven to 400. Line cookie sheet with aluminum foil. Place tortilla
chips on cookie sheet. Mix avocado, cumin and tomato; spoon over chips. Top
with chicken and cheese. Bake 3-5 minutes or until cheese is melted. Serve
with salt and sour cream.
Substitution:
You can substitute an 11 oz. can of tomatillos (green tomatoes), drained for
the tomato.
Shredded cheddar cheese can be substituted for the Monterey Jack cheese.
6 oz. tortilla chips
1/2 cup chopped ripe avocado
1/2 tsp. ground cumin
1 large tomato, seeded and chopped (1 cup)
1 cup shredded cooked chicken
1 cup shredded Monterey Jack cheese (4 oz.)
Salsa and sour cream, if desired
Heat oven to 400. Line cookie sheet with aluminum foil. Place tortilla
chips on cookie sheet. Mix avocado, cumin and tomato; spoon over chips. Top
with chicken and cheese. Bake 3-5 minutes or until cheese is melted. Serve
with salt and sour cream.
Substitution:
You can substitute an 11 oz. can of tomatillos (green tomatoes), drained for
the tomato.
Shredded cheddar cheese can be substituted for the Monterey Jack cheese.
This pairs perfect with my diabetic frosting!
Ingredients:
1 1/2 cups cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup solid shortening
1/2 cup sorbitol
2 tsp clear vanilla flavoring
1 tsp water
1/2 cup 2% low fat milk
2 egg whites, stiffly beaten
Directions:
Combine cake flour, baking poweder, and salt in a sifter. Sift into a medium sized bowl. Set aside. Beat shortening, sorbitol, vanilla, and water together until creamy. Add flour mixture and milk alternately, beating well after each addition. Fold in stiffly beaten egg whites. Grease an 8" cake pan. Line pan with wax paper and grease again, then flour pan lightly. Spread batter into pan. Bake at 350 degrees F for 30-35 minutes
Nutrition Information
Exchange: 1 serving = 1 starch/bread or 1 fat
Calories: 1 serving = 105
Carbs: 1 serving = 12
Not quite a triffle, but just as good. Served with a BIG glass of cold milk.....YUM!!! This from the Kraft Foods.
18 servings 2/3 cups each
1½ hours - total
20 min prep
1 (14 1/2 ounce) package gingerbread mix
2 1/2 cups cold milk
2 (3 1/2 ounce) packages vanilla flavor instant pudding & pie filling
1/2 teaspoon ground cinnamon
1 (8 ounce) container french whipped topping, thawed, divided
2 (16 ounce) cans sliced pears, drained
PREPARE gingerbread as directed on package; cool completely.
Cut into 1/2-inch cubes.
POUR milk into large bowl.
Add dry pudding mixes and cinnamon.
Beat with wire whisk 2 minute or until well blended.
Gently stir in 2 cups of the whipped topping.
Layer one-third each of the gingerbread cubes, pears and pudding mixture in 3-qt. serving bowl; repeat layers twice.
REFRIGERATE at least 1 hour.
Top with the remaining 1 cup whipped topping just before serving.
Cover and refrigerate any leftover dessert.
JAZZ IT UP:.
Sprinkle lightly with chopped toasted Pecans or Walnuts just before serving.
Makes about 3 Dozen
2 cups flour
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. baking soda
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 cup Solid Pack Pumpkin
1 egg
2 tsp. vanilla extract
2 cups (12-ounce package) white morsels, divided
2/3 cup chopped macadamia nuts
1. Combine flour, cinnamon, cloves and baking soda in small bowl.
2. Beat butter and sugars in large mixer bowl until creamy. Beat in pumpkin, egg and vanilla until blended; gradually beat in flour mixture. Stir in 1 cups white morsels and nuts.
3. Spread into greased 15x10-inch jelly-roll pan. Bake in preheated 350 oven for 18 to 22 minutes or until wooden pick inserted comes out clean. Cool in pan on wire rack.
4. Melt remaining morsels in microwave or double boiler. Drizzle over bars.
(VERY MOIST AND YUMMY)
This isn't the easiest recipe every, but it's very impressive and best served right away, with whipped cream or vanilla ice cream! (I found it on MSN, so just google the title and you'll find more information. For what I did, visit www.shallwechat.blogspot.com.)
Ingredients:
3/4 cups sugar
6 tablespoons unsalted butter
2 peeled Bartlett pears, one sliced crosswise into 1/4-inch-thick pieces and the other cut into 1/2-inch wedges
1/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 1 tablespoon cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
4 large egg yolks
Preparation:
Make the caramel: Preheat oven to 325°F. Place 1 cup of sugar in a small saucepan over medium-high heat and cook until the sugar liquefies and becomes amber in color. Stir in 2 tablespoons butter and pour the caramel into an 8-inch spring-form cake pan, taking care to coat the pan bottom evenly. Arrange the pear pieces in a single layer on top of the caramel and set aside.
Make the cake batter: Sift together the flour, cornmeal, baking powder, and salt and set aside. Combine the remaining sugar and butter in the bowl of an electric mixer and beat at medium-high speed until light and fluffy. Add the eggs and egg yolks one at a time, mixing until thoroughly combined with each addition. Reduce mixer speed to low, add the dry ingredients, and mix until combined. Gently spread the batter evenly over the pears and bake until cake is golden brown and a tester inserted into the center comes out clean—about 45 minutes. Cool slightly and release the cake from the pan. Invert the cake onto a serving plate and remove the spring-form pan base.
8 one-inch thick pork chops
1 cup soy sauce
1/2 cup dijon mustard
1 tsp pepper
4 cups orange juice
2 TBS chopped garlic
1/2 cup honey
In a mixing bowl combine orange juice, soy sauce, garlic, mustard, honey and pepper. Mix together with a whisk. Pour over pork chops and marinate in the refrigerator for 12-24 hours. Remove pork from marinade. Season pork with salt and pepper and grill for 8-10 minutes turning once.
Serves 8
4 cups quick oats
1 cup brown sugar - packed
3/4 cup butter melted
1/2 cup white kero syrup
mix together and press into a greased cookie sheet (14 1/2" x 10" pan). Bake 12 - 15 minutes @ 325. Cool.
Topping:
2 cups or 12 oz semi-sweet chocolate chips
3/4 cup chunky peanut butter
Melt together. Spread over oatmeal mixture and refridgerate. Once chocolate mixture is firm, cut into squares and enjoy!
This is my favorite cookie ever. I often make it to share with others for special occasions as well.
If I remember correctly, I found this in a Southern Living cookbook. My husband, who normally doesn't eat vegetables, requests this for Thanksgiving dinner.
Ingredients:
1 (16-oz.) bag frozen broccoli, carrots, and cauliflower, thawed and drained
1 (10 ¾-oz.) can cream of celery soup, undiluted
1/3-cup sour cream
1 (4-oz.) jar diced pimientos, drained
¼ teaspoon pepper
1-cup (4 oz.) shredded Swiss cheese, divided
1 (2 ½-oz.) can French fried onions, divided
· Combine broccoli, soup, sour cream, pimiento, and pepper. Stir in ½ cup cheese and half of onions. Spoon mixture into a lightly greased 1 ½-quart baking dish.
· Cover and bake at 350* for 40 to 45 minutes. Uncover and sprinkle with remaining cheese and onions. Bake 5 additional minutes.
· Yield 6 to 8 servings.
from three dog bakery
makes approx 25 cookies
1/2 cup honey
3/4 cup unsweetened applesauce
1/4 cup molasses
1 egg
2 1/4 cups white flour
2 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/2 cup chopped peanuts (optional)
preheat oven to 350 degrees
mix together honey, applesauce,molasses,and egg in a bowl.
In a seperate bowl, combine flour, baking soda,and spices, then stir into the molasses mixture.
Drop teaspoonfuls of the mixture onto a greased baking sheet. Sprinkle a few peanuts on top and pat down gentley with your hand.
Bake 8 to 10 minutes then cool on a rack before serving.
Store in an airtight container
**********
BakeSpace Note: Please keep in mind that some experts express concern that homemade pet food may not contain the optimal combination of nutrients (amino acids, fatty acids, vitamins and minerals) that pets require for long-term health. Your pets species, breed, age and any existing medical problems should be considered before preparing a homemade meal. Please consult your veterinarian for more information.
Ingredients:
1 Ripe Banna
1 Navel Orange
2 Cups Orange Juice
4 oz. Fat Free Whipped topping(thawed)
1 1/2 Cups ice
PREPERATION INSTRUCTIONS:
1. Cut Banana into pieces. Cut orange into quarters.
2. Place all ingredients in blender and blend for 30 seconds.
3. Serve in tall chilled glass.
SERVES: 2
1 box yellow cake mix
1 stick butter, melted
2 eggs, beaten
1 cup pecans, chopped
8 ounces cream cheese, softened
2 eggs, beaten
1 pound box powdered sugar
Heat oven to 350°. Combine cake mix, butter, 2 eggs, and pecans. Mix well and press into the bottom of a greased or sprayed 9x12 baking pan. Combine cr4am cheese, 2 eggs, and sugar and beat until well blended. Pour over the crust. Bake until set, about 35 to 45 minutes. Cut in squares to serve.
Makes 10 cupcakes
Cupcakes:
6 tablespoons (3/4 stick) unsalted butter, cut into 4 pieces
1 1/4 cups semisweet chocolate chips (about 8 ounces)
3 ounces unsweetened chocolate, chopped
1/2 cup (packed) golden brown sugar
1/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/3 cup walnuts, toasted, chopped
1/4 teaspoon salt
Frosting:
1 cup powdered sugar
3/4 cup creamy peanut butter (do not use old-fashioned or freshly ground)
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 teaspoon vanilla extract
4 teaspoons (about) whipping cream (optional)
Chocolate shavings or chocolate sprinkles
For cupcakes:
Preheat oven to 350F. Line 10 standard (1/3-cup) muffin cups with paper liners. Combine butter, 1/2 cup chocolate chips, and unsweetened chocolate in top of double boiler set over simmering water. Stir until mixture is melted and smooth. Remove from over water. Whisk both sugars into chocolate mixture, then whisk in eggs 1 at a time. Whisk in vanilla, then flour, walnuts, salt, and remaining 3/4 cup chocolate chips. Divide batter among prepared muffin cups (about 1/4 cup for each). Bake cupcakes until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Transfer cupcakes to rack and cool completely.
For frosting:
Put powdered sugar and next 3 ingredients in medium bowl. Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspoonfuls if frosting is too thick to spread.
Spread frosting in swirls over top of cupcakes. Sprinkle with chocolate shavings or chocolate sprinkles. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.)
1/4 cup vinegar
3/4 cup oil
1/2 cup ketchup
1 small onion cut into rings
2 tbsp sugar
salt to taste
pepper to taste
1 lb medium cooked and peeled shrimp
Mix first 7 ingredients. Add shrimp and marinade overnight. Serve in marinade.
This easy, delicious recipe was given to me by my MIL.
Suggestions: Marinade overnight in something other than tupperware. The ketchup will stain the tupperware.
Serving size: There are roughly 45 - 50 medium shrimp per lb. Yields 10 servings (5 shrimp per serving).
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup coarsely shredded zucchini
3/4 cup skim milk
3 tablespoons vegetable oil
1 egg
vegetable cooking spray
Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.
Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400 degrees for 20 minutes or until golden. Remove from pans
immediately, and let cool on a wire rack.
Contributor: Cooking Light, June 1995, page 123
Yield: 1 dozen
Ingredients:
* 1-3/4 cups sugar
* 1 jar (7 oz.) marshmallow creme
* 3/4 cup evaporated milk
* 1/4 cup (1/2 stick) butter
* 2-2/3 cups (two 8-oz. pkg.) HERSHEY'S Premier White Chips and Macadamia Pieces
* 1 teaspoon vanilla extract
Directions:
1. Line 8-inch square pan with foil, extending foil over edges of pan.
2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil; boil and stir 5 minutes.
3. Remove from heat. Gradually stir in chips and nuts, stirring until chips are melted. Stir in vanilla. Pour into prepared pan; cool until set.
4. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in cool, dry place. About 5 dozen pieces or 2-1/4 pounds candy.
NOTE: For best results, do not double recipe.
Source: Hersey.com
Toast 1/2 cup chopped pecans with 2 tsp. butter and 1/4 tsp. salt
3 ounces dried chip beef rinsed to get rid of extra salt
1/4 cup ground pepper chopped
8 ounces cream cheese
2 tsp. milk
1/2 cup sour cream
1 small onion, grated
1/2 tsp. garlic powder
1/4 tsp. pepper
Cream cheese, milk, sour cream in blender. Add remaining
ingredients except pecans. Put in 9 inch pie pan and top with
pecans. Bake at 350 for 20 minutes, serve hot. This one is really
good.
This can be put in the crock pot instead of pie plate. I heat it
first. If your crock is removable just put it in and heat in micro then add
pecans and put in the crock bottom. If not removable just heat in micro safe
bowl and then put in crock pot.
1 cup sour cream
1/3 cup milk
1 egg
1/4 cup oil
2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 Tbsp. sugar
1 1/2 cups blueberries
Streusel:
1/3 cup brown sugar
2 Tbsp. flour
1 tsp. cinnamon
2 Tbsp. butter
Combine sour cream, milk, egg, and oil in bowl and beat together. Mix together flour, baking powder, baking soda, salt, and sugar. Add to milk mixture. Stir with spoon until blended. Dough will be stiff. Fold in blueberries. Spoon into a well-greased muffin pan. Mix together streusel ingredients until crumbly. Spoon crumbs over top of muffins. Bake at 375° for 15-25 minutes. Serve warm or cold.
Yield: 12 muffins
This dish has got a mild kick to it. I made it on Friday for lunch for my father and I. I served mine over brown rice. From Light and Tasty.
4 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
1/4 teaspoon pepper
2 teaspoons olive oil, divided
1 large onion, halved and sliced
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (4 ounces) chopped green chilies
1/3 cup water
2 tablespoons enchilada sauce mix
4 tablespoons sliced ripe olives, divided
1 small green pepper, sliced into eight rings
1/2 cup reduced-fat sour cream
2 cups hot cooked rice
Sprinkle pork chops with pepper. In a large nonstick skillet coated with nonstick cooking spray, cook chops in 1 teaspoon oil over medium heat for 2-3 minutes on each side or until browned. Remove and keep warm.
In the same skillet, saute onion in remaining oil until tender. Stir in the tomatoes, chilies, water, sauce mix and 2 tablespoons olives. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Return chops to the pan; top with green pepper rings. Cover and simmer for 9-12 minutes or until meat is tender.
Remove chops and pepper rings; keep warm. Stir sour cream into sauce until blended. Serve with pork and rice. Garnish with remaining olives. Yield: 4 servings.
Nutrition Facts: 1 pork chop with 3/4 cup sauce and 1/2 cup rice equals 439 calories, 14 g fat (6 g saturated fat), 96 mg cholesterol, 861 mg sodium, 40 g carbohydrate, 4 g fiber, 36 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 vegetable, 1/2 fat.
1-2 lbs chicken breast
1 C chicken broth
1/4 C soy sauce
1/2 tsp garlic
1/2 tsp black pepper
1/4 tsp red pepper
1/4 C bell pepper, chopped
1 tsp cilantro
1/2 C creamy peanut butter
2 Tbs soy sauce
Add the first 8 ingredients in a slow cooker. Cook on high for 4.5 hours. Stir occasionally. Remove 1/2 cup broth from the slow cooker. Add peanut butter and 2 Tbs soy sauce to the broth and blend. Add mixture to slow cooker and stir. Cook for an additional 1/2 hour.
My boyfriend's stepmother introduced this recipe to me...I think it's from one of her old cook books. It was sooooo yummy, I had to learn how to make it! :-D
I usually do a half-recipe because it's enough for at least 20 people. A full recipe would be a mountain of dip!
I also omit the almonds, but imagine they'd be very good in it...and I also add a little more garlic and dijon mustard, just to give it a little bit of a kick...but I don't measure that.
24 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 cup dry white wine
2 tablespoons Dijon mustard
1 1/2 teaspoons powdered sugar
1/2 teaspoon onion juice
2 cloves garlic, pressed
1 pound flaked crab meat
1/2 cup toasted slivered almonds (optional)
1/4 cup minced fresh parsley
Thoroughly combine cheese, mayonnaise, wine, mustard, sugar, onion juice, and garlic. Fold in crab and heat. Transfer to a warm chafing dish and sprinkle with almonds and parsley. Serve with crackers. May also be served cold.
INGREDIENTS:
* 1/2 lb. fresh green beans, trimmed
* 8 oz. jar marinated artichoke hearts
* 1/2 cup chopped walnuts
* 1/4 tsp. salt
* 1/8 tsp. pepper
PREPARATION:
Cook green beans in boiling salted water to cover, uncovered, for about 4-5 minutes until crisp tender. Drain and coarsely chop artichoke hearts, reserving liquid. Combine beans in bowl with artichoke hearts and their liquid and salt and pepper to taste.
Toast walnuts by tossing in a hot nonstick pan for 2-3 minutes. Top salad with walnuts and serve. Serves 4
UPDATE: Teresa tried this and loved it. She suggested some crumbled blue cheese or feta. (Sounds good to me!)
4 bone-in chicken pieces (1-1/2 lb.)
1-1/2 lb. potatoes (about 3 med. potatoes), cut into thin wedges
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 tsp. Italian seasoning
PREHEAT oven to 400F. Place chicken and potatoes in 13x9-inch baking dish.
TOP with dressing; sprinkle with cheese and Italian seasoning. Cover with foil.
BAKE 1 hour or until chicken is cooked through (180F), removing foil after 30 min.
I found this recipe online and entered a batch in the annual bakeoff at work. (Competition is so fierce that entries are kept hush-hush until the day of.) The coconut cupakes won! The cake is really rich and moist, and the frosting is a perfect complement.
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
3/4 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract
1/2 cup buttermilk
1 7-ounce package flaked sweetened coconut, divided
Cream cheese icing (recipe below)
Line 16 muffin cups with paper baking cups, and set aside. Preheat oven to 325 degrees, and set oven racks at top and lower middle levels.
In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, beat together the sugar and butter on medium speed for about 3 minutes, or until light and fluffy. Turn the mixer speed to low, and add the eggs one at a time, beating 1 minute after each. Beat in the vanilla and almond extract. Scrape down the sides of the bowl, and beat again briefly.
Add the flour mixture and the buttermilk alternately to the butter mixture, beating on low speed after each addition just until combined. Fold in only 1 1/3 cups of the coconut.
Fill each muffin cup almost full with batter. Bake in a 325-degree oven for 11 to 14 minutes on the top and lower-middle racks of oven, then reverse the positions of the two cupcake pans (putting the one from the top on the lower middle rack and vice versa), and bake another 11 to 14 minutes or until the cupcake tops are golden and a wooden toothpick inserted in the center of a cupcake comes out clean.
Allow the cupcakes to cool completely, and then top them with cream cheese icing. Store in an airtight container for up to 2 days. If you want to freeze these, store them unfrosted in an airtight container in the freezer for up to 6 weeks.
To serve unfrosted cupcakes that have been frozen, allow to thaw at room temperature for about 1 hour before serving, then ice and serve them. Makes about 16 cupcakes.
Cream Cheese Icing
Do not consider skipping the sifting of the powdered sugar or you will have unattractive white lumps in your icing.
2 3-ounce packages cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
2 1/2 cups sifted powdered sugar
Remaining coconut
In a mixing bowl, beat together the cream cheese, butter, vanilla extract and almond extract until light and fluffy. Gradually beat in 1 1/2 cups of the powdered sugar, beating well. Gradually beat in as much of the remaining sugar as needed to reach a comfortable spreading consistency.
Spread each cooled cupcake with the cream cheese icing and then top with the remaining coconut. An easy way to do this is to turn each iced cupcake upside-down and press gently into the coconut to make it adhere.