Ingredients
3 c. sweet potatoes (about 4 potatoes)
1/2 c. sugar
1/2 c. softened margarine
2 eggs beaten
1 tsp. vanilla
1/2 c. milk
Topping
1/3 c. melted margarine
1 c. light brown sugar
1/2 c. flour
1 c. chopped pecans or oats
Directions
Boil and mash potatoes. Mix in sugar, margarine, eggs, vanilla and milk. Pour into 13x9 baking dish. Mix topping in separate dish and sprinkle on top of potato mixture. Bake 25 minutes at 350 degrees.
Wednesday, January 5, 2011
Oriental Cole Slaw
Ingredients
6 green onions, sliced
1 head cabbage (chopped fine) or 2 lg bags cole slaw mix
2 pkg Ramen noodles (crushed fine) - omit seasoning mix
1/2 c. toasted slivered almonds
1/2 c. toasted sesame seeds
Dressing
4 tablespoons sugar
2 teaspoons salt
3/4 c. Canola oil
1 teaspoon ground pepper
6 tablespoons rice vinegar (green label)
Directions
Mix dressing and add to other ingredients just before serving. You can easily cut this recipe in half and also you can mx the dressing earlier in the day and refrigerate until ready to use.
6 green onions, sliced
1 head cabbage (chopped fine) or 2 lg bags cole slaw mix
2 pkg Ramen noodles (crushed fine) - omit seasoning mix
1/2 c. toasted slivered almonds
1/2 c. toasted sesame seeds
Dressing
4 tablespoons sugar
2 teaspoons salt
3/4 c. Canola oil
1 teaspoon ground pepper
6 tablespoons rice vinegar (green label)
Directions
Mix dressing and add to other ingredients just before serving. You can easily cut this recipe in half and also you can mx the dressing earlier in the day and refrigerate until ready to use.
Dessert Sushi
Ingredients:
1/2 cup jasmine rice
1 1/3 cups (11 ounces) light coconut milk
6 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons butter, softened
1 tablespoon milk
1/4 teaspoon vanilla
2 tablespoons cocoa powder
5 tablespoons all-purpose flour
1 1/2 ounces quartered strawberries (2-3 medium strawberries)
1 1/2 ounces kiwi, sliced into long rectangular strips (3/4 of a medium kiwi)
1/3 cup semisweet chocolate chips, melted
Directions:
Combine rice, coconut milk, 2 tablespoons sugar, and 1/4 teaspoon salt in a small saucepan and heat over medium-high heat, stirring regularly, until the mixture boils. Reduce heat, cover and simmer for 15 to 20 minutes, or until liquid is absorbed and rice is tender and sticky. Remove from heat and cool to room temperature.
Meanwhile, mix butter and remaining 4 tablespoons sugar in a medium bowl until creamed. Add milk, vanilla, and cocoa powder and mix until smooth; stir in flour and remaining 1/4 teaspoon salt.
Roll chocolate dough into a 12-inch log and place down the middle of a large sheet of waxed paper. Place another piece of waxed paper on top of the log and use a rolling pin to roll the log into a 12×6-inch rectangle. Remove top sheet of waxed paper.
Spread room temperature coconut rice on top of chocolate dough rectangle in a 12×5.5-inch rectangle, leaving a 1/4-inch border on both long sides of the rectangle. Line up quartered strawberries horizontally down the center of the coconut rectangle. Line up sliced kiwi below the line of strawberries. Roll up dough into a cylinder like a “sushi roll” by lifting up waxed paper and sealing the ends of the dough together. Roll the roll on the counter and press together firmly. Remove waxed paper from the roll and cut into 16 dessert sushi pieces with a sharp knife. Fill in any gaps with extra fruit, if needed.
Place melted chocolate into small soy sauce containers. Serve dessert sushi with chocolate “soy sauce” and eat with chopsticks! Makes 8 servings.
1/2 cup jasmine rice
1 1/3 cups (11 ounces) light coconut milk
6 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons butter, softened
1 tablespoon milk
1/4 teaspoon vanilla
2 tablespoons cocoa powder
5 tablespoons all-purpose flour
1 1/2 ounces quartered strawberries (2-3 medium strawberries)
1 1/2 ounces kiwi, sliced into long rectangular strips (3/4 of a medium kiwi)
1/3 cup semisweet chocolate chips, melted
Directions:
Combine rice, coconut milk, 2 tablespoons sugar, and 1/4 teaspoon salt in a small saucepan and heat over medium-high heat, stirring regularly, until the mixture boils. Reduce heat, cover and simmer for 15 to 20 minutes, or until liquid is absorbed and rice is tender and sticky. Remove from heat and cool to room temperature.
Meanwhile, mix butter and remaining 4 tablespoons sugar in a medium bowl until creamed. Add milk, vanilla, and cocoa powder and mix until smooth; stir in flour and remaining 1/4 teaspoon salt.
Roll chocolate dough into a 12-inch log and place down the middle of a large sheet of waxed paper. Place another piece of waxed paper on top of the log and use a rolling pin to roll the log into a 12×6-inch rectangle. Remove top sheet of waxed paper.
Spread room temperature coconut rice on top of chocolate dough rectangle in a 12×5.5-inch rectangle, leaving a 1/4-inch border on both long sides of the rectangle. Line up quartered strawberries horizontally down the center of the coconut rectangle. Line up sliced kiwi below the line of strawberries. Roll up dough into a cylinder like a “sushi roll” by lifting up waxed paper and sealing the ends of the dough together. Roll the roll on the counter and press together firmly. Remove waxed paper from the roll and cut into 16 dessert sushi pieces with a sharp knife. Fill in any gaps with extra fruit, if needed.
Place melted chocolate into small soy sauce containers. Serve dessert sushi with chocolate “soy sauce” and eat with chopsticks! Makes 8 servings.
Crock Pot Stuffing
Ingredients
1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth, or as needed
2 eggs, beaten
Directions
Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 6 hours.
1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth, or as needed
2 eggs, beaten
Directions
Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 6 hours.
Thursday, December 23, 2010
Red Potatoes in Garlic and Shallot Cream Sauce
Dice red potatoes evenly and place into an oiled pan or casserole dish. Salt and Pepper to taste, leaning heavy on salt.
Finely chop 5 cloves Garlic and 3 Med. Shallots and sautee in 4 Tbsp of butter until clarified. Salt and Pepper.
Add 1 cup Heavy Whipping Cream and mix, pour over potatoes in pan. Continue to fill pan with Heavy Whipping Cream until cream rises to 1/2 full.
Cover with foil and bake at 450 for :45. Remove foil and stir, continuing to bake for :15 more. Potatoes should be soft and cut with fork. Garnish with fresh chopped parsley.
Yummy!
Finely chop 5 cloves Garlic and 3 Med. Shallots and sautee in 4 Tbsp of butter until clarified. Salt and Pepper.
Add 1 cup Heavy Whipping Cream and mix, pour over potatoes in pan. Continue to fill pan with Heavy Whipping Cream until cream rises to 1/2 full.
Cover with foil and bake at 450 for :45. Remove foil and stir, continuing to bake for :15 more. Potatoes should be soft and cut with fork. Garnish with fresh chopped parsley.
Yummy!
Thursday, January 21, 2010
Spicy Eggplant from PF Changs!
This one was really yummy. My sister had better success than we did, but it's a close second to the restaurant.
Add chix or seafood for added yummyness.
1 lb. eggplant peeled and cut into 1" cubes
1 tsp. minced garlic
1 Tbsp. Cornstarch mixed with H20 to form a paste....used to thicken sauce later.
Canola Oil for frying.
Spicy Sauce:
2 Tbsp. Vegetarian Oyster Sauce
2 Tbsp. Light Soy Sauce
2 Tbsp. H20
1 Tbsp. Granulated Sugar
1 Tbsp. White Vinegar
1 tsp. Chili Paste (Sambal Oleck preferred)
1/2 tsp. Ground Bean Sauce (koon chun preferred)
1/2 tsp. Sesame Oil
Combine all ingredients for sauce.
Deepfry eggplant in oil and remove to drain. Drain remaining oil, leaving a bit to fry up garlic.
Add sauce and eggplant, with desired meat.
Serve with steamed rice.
Add chix or seafood for added yummyness.
1 lb. eggplant peeled and cut into 1" cubes
1 tsp. minced garlic
1 Tbsp. Cornstarch mixed with H20 to form a paste....used to thicken sauce later.
Canola Oil for frying.
Spicy Sauce:
2 Tbsp. Vegetarian Oyster Sauce
2 Tbsp. Light Soy Sauce
2 Tbsp. H20
1 Tbsp. Granulated Sugar
1 Tbsp. White Vinegar
1 tsp. Chili Paste (Sambal Oleck preferred)
1/2 tsp. Ground Bean Sauce (koon chun preferred)
1/2 tsp. Sesame Oil
Combine all ingredients for sauce.
Deepfry eggplant in oil and remove to drain. Drain remaining oil, leaving a bit to fry up garlic.
Add sauce and eggplant, with desired meat.
Serve with steamed rice.
Sunday, November 22, 2009
Creme Brulee
1 tablespoon unsalted butter, softened
6 large egg yolks, chilled
6 tablespoons white sugar
1 1/2 cups whipping cream, chilled
4 tablespoons dark brown sugar
(serves 6)
1. Heat oven to 275.
2. Butter six 1/2 cup ramekins and set them in a glass baking pan
3. Whisk yolks in med. bowl until slightly thickened.
4. Add white sugar and whisk until dissolved
5. Whisk in cream, then pour mixture into ramekins
6. Set baking on oven rack and pour warm water into pan to come halfway up the ramekins.
7. Bake uncovered until custards are just barely set, about 45 minutes.
8. Remove pan from oven, leaving ramekins in hot water; cool to room temperature.
9. Cover each ramekin with plastic wrap and refrigerate until chilled, at least 2 hours
10. Dry brown sugar out in oven (~20 min)
11. After custard has set, sprinkle brown sugar on top and broil 2-3 minutes.
6 large egg yolks, chilled
6 tablespoons white sugar
1 1/2 cups whipping cream, chilled
4 tablespoons dark brown sugar
(serves 6)
1. Heat oven to 275.
2. Butter six 1/2 cup ramekins and set them in a glass baking pan
3. Whisk yolks in med. bowl until slightly thickened.
4. Add white sugar and whisk until dissolved
5. Whisk in cream, then pour mixture into ramekins
6. Set baking on oven rack and pour warm water into pan to come halfway up the ramekins.
7. Bake uncovered until custards are just barely set, about 45 minutes.
8. Remove pan from oven, leaving ramekins in hot water; cool to room temperature.
9. Cover each ramekin with plastic wrap and refrigerate until chilled, at least 2 hours
10. Dry brown sugar out in oven (~20 min)
11. After custard has set, sprinkle brown sugar on top and broil 2-3 minutes.
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