Ingredients:
1/2 cup shortening
1/2 cup sugar
3 oz pkg of flavoured Jelly Powder (gelatin)
2 eggs
2 1/2 cups flour
1/2 tsp salt
2 Tbsp milk
Directions:
1. Beat shortening, sugar and jelly powder in a large bowl until light and creamy. Beat in eggs, one at a time, until well blended.
2. Combine flour, baking powder and salt in medium bowl. Add 1/2 cup at a time to shortening mixture, mixing well after each addition. Add milk, if necessary, to make the dough the consistency for rolling. Divide dough into 8 portions. Give each child one portion.
3. Roll out dough on lightly floured surface until 1/4 inch thick. Let children cut dough into shapes. Repeat until dough is used up.
4. Take one wooden stick, and place on back of the cookie. You want it to go as high up on the cookie as possible to support the weight. Attach the stick with a piece of leftover dough, pressing down slightly.
5. Place cookies on parchment lined cookie sheets. Bake at 375 for 8-10 minutes, until edges are golden. Let cookies stand to cool completely before decorating.
*Courtesy of Superstore Cooking Classes.
Tuesday, June 10, 2008
Sunday, February 17, 2008
M&M Macaroons for Christmas
Ingredients:
1 c M&M's Chocolate candies
1 bag Twix miniatures, chopped
1/2 c graham cracker crumbs
1 cup finely chopped walnuts
1/4 cup butter
1 14 oz can sweetened condensed milk
1 1/3 c coconut flakes
Directions:
1. Preheat oven to 350.
2. Completely line the bottom and sides of a 9x13 baking pan with aluminum foil. Put butter into the baking pan and melt it in the oven. Once butter is melted, remove the pan from the oven and coat the entire bottom with melted butter.
3. Mix together walnuts, graham cracker crumbs and 2 cups of chopped Twix. Then stir in half of the M&M's.
4. Spread the mixture evenly over the mixture, sprinkle with coconut, and top with remaining M&M's. Press mixture firmly into the pan.
5. Pour the condensed milk over the mixture, sprinkle with coconut and top with remaining M&M's. Press firmly.
6. Bake for 25 minutes or until golden brown.
7. Chill for one hour before cutting into bars.
1 c M&M's Chocolate candies
1 bag Twix miniatures, chopped
1/2 c graham cracker crumbs
1 cup finely chopped walnuts
1/4 cup butter
1 14 oz can sweetened condensed milk
1 1/3 c coconut flakes
Directions:
1. Preheat oven to 350.
2. Completely line the bottom and sides of a 9x13 baking pan with aluminum foil. Put butter into the baking pan and melt it in the oven. Once butter is melted, remove the pan from the oven and coat the entire bottom with melted butter.
3. Mix together walnuts, graham cracker crumbs and 2 cups of chopped Twix. Then stir in half of the M&M's.
4. Spread the mixture evenly over the mixture, sprinkle with coconut, and top with remaining M&M's. Press mixture firmly into the pan.
5. Pour the condensed milk over the mixture, sprinkle with coconut and top with remaining M&M's. Press firmly.
6. Bake for 25 minutes or until golden brown.
7. Chill for one hour before cutting into bars.
Tuesday, January 01, 2008
Cowboy Cookie Mix
Dry Ingredients:
1 1/3 cups oats
1 1/3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup shredded pecans
1 cup semisweet chocolate chips
1/2 cup brown sugar
1/2 cup sugar
Pour all ingredients in layers in a jar, decorate the lid and give as a gift with rest of directions attached. Or mix them in a bowl and then add wet ingredients.
Wet Ingredients:
1/2 cup butter or margarine, melted
1 egg lightly beaten
1 tsp vanilla extract
Directions:
1. Pour cookie mix in to a bowl, mix to combine ingredients.
2. Beat in butter, eggs and vanilla.
3. Cover and refrigerate for 30 minutes.
4. Roll into 1 inch balls.
5. Place on greased baking sheet 2 inches apart.
6. Bake for 11-13 minutes at 350.
1 1/3 cups oats
1 1/3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup shredded pecans
1 cup semisweet chocolate chips
1/2 cup brown sugar
1/2 cup sugar
Pour all ingredients in layers in a jar, decorate the lid and give as a gift with rest of directions attached. Or mix them in a bowl and then add wet ingredients.
Wet Ingredients:
1/2 cup butter or margarine, melted
1 egg lightly beaten
1 tsp vanilla extract
Directions:
1. Pour cookie mix in to a bowl, mix to combine ingredients.
2. Beat in butter, eggs and vanilla.
3. Cover and refrigerate for 30 minutes.
4. Roll into 1 inch balls.
5. Place on greased baking sheet 2 inches apart.
6. Bake for 11-13 minutes at 350.
Wednesday, July 11, 2007
Potatoes O'Brien
Ingredients
6 russet potatoes
2 tsp salt, divided
3 Tbsp butter
1 medium onion, minced
1/2 green bell pepper, minced
2 Tbsp coarsely chopped pimento
1/8 Tbsp pepper
Directions
1. Peel and cube potatoes. Place in a large saucepan, cover with water. Bring to a boil: add one tsp salt. Boil until tender, about 5 minutes, drain well.
2. Melt butter in a large skillet over medium heat: add potatoes, onion, bell pepper and pimiento.
3. Cook until potatoes are slightly crispy and browned stirring gently to prevent sticking. About 15 minutes. Remove skillet from heat: add remaining salt and pepper.
6 russet potatoes
2 tsp salt, divided
3 Tbsp butter
1 medium onion, minced
1/2 green bell pepper, minced
2 Tbsp coarsely chopped pimento
1/8 Tbsp pepper
Directions
1. Peel and cube potatoes. Place in a large saucepan, cover with water. Bring to a boil: add one tsp salt. Boil until tender, about 5 minutes, drain well.
2. Melt butter in a large skillet over medium heat: add potatoes, onion, bell pepper and pimiento.
3. Cook until potatoes are slightly crispy and browned stirring gently to prevent sticking. About 15 minutes. Remove skillet from heat: add remaining salt and pepper.
Apple Glazed Chicken
Ingredients
1/4 cup apple jelly
3 Tbsp white wine or chicken broth
2 Tbsp thinly sliced green onions
1/2 tsp salt
1/4 tsp pepper
4 skinless, boneless chicken breasts
Directions
1. Preheat broiler. Line broiler pan with foil. Spray with cooking spray. Blend jelly and white wine in a small sauce pan. Heat stirring constantly, over medium heat until jelly melts.
2. Reduce heat. Add green onions, salt and pepper to saucepan, stir to combine well. Reserve 1/3 of mixture, set aside.
3. Place chicken on prepared pan; brush with jelly mixture. Broil, turning and brushing with jelly mixture frequently, until juices run clear when meat is pierced with a knife, about 20 minutes.
4. Heat reserved jelly mixure to serving temperature. Drizzle over chicken. Serve immediately.
*Compliments of Easy Everyday Cooking.
1/4 cup apple jelly
3 Tbsp white wine or chicken broth
2 Tbsp thinly sliced green onions
1/2 tsp salt
1/4 tsp pepper
4 skinless, boneless chicken breasts
Directions
1. Preheat broiler. Line broiler pan with foil. Spray with cooking spray. Blend jelly and white wine in a small sauce pan. Heat stirring constantly, over medium heat until jelly melts.
2. Reduce heat. Add green onions, salt and pepper to saucepan, stir to combine well. Reserve 1/3 of mixture, set aside.
3. Place chicken on prepared pan; brush with jelly mixture. Broil, turning and brushing with jelly mixture frequently, until juices run clear when meat is pierced with a knife, about 20 minutes.
4. Heat reserved jelly mixure to serving temperature. Drizzle over chicken. Serve immediately.
*Compliments of Easy Everyday Cooking.
Italian Stuffed Potatoes
Ingredients
4 russet potatoes
1/2 cup cottage cheese
2 Tbsp butter
1 tsp salt
1 cup marinara sauce
4 Tbsp shredded mozzarella cheese
4 Tbsp shredded Parmesan cheese
Directions:
1. Cook potatoes in a microwave on high for 15 minutes, turning after 8.
2. Preheat oven to 400. Slice top quarter off of each potatoe. Scoop out flesh into a medium bowl, leaving a 1/2 inch shell.
3. Add cottage cheese, butter and salt to bowl. Mix well. Spoon potatoe mixture into shells.
4. Top each stuffed potato with some marinara sauce, mozzarella and Parmesan. Place potatoes on a baking sheet. Bake until heated through and cheese is melted about 10 minutes.
*Compliments of Easy Everyday Cooking.
4 russet potatoes
1/2 cup cottage cheese
2 Tbsp butter
1 tsp salt
1 cup marinara sauce
4 Tbsp shredded mozzarella cheese
4 Tbsp shredded Parmesan cheese
Directions:
1. Cook potatoes in a microwave on high for 15 minutes, turning after 8.
2. Preheat oven to 400. Slice top quarter off of each potatoe. Scoop out flesh into a medium bowl, leaving a 1/2 inch shell.
3. Add cottage cheese, butter and salt to bowl. Mix well. Spoon potatoe mixture into shells.
4. Top each stuffed potato with some marinara sauce, mozzarella and Parmesan. Place potatoes on a baking sheet. Bake until heated through and cheese is melted about 10 minutes.
*Compliments of Easy Everyday Cooking.
Orange Sandwich Cookies
Ingredients
3 Tbsp butter
1 1/2 cup icing sugar
2 Tbsp orange marinade
1/2 tsp vanilla extract
48 thin gingersnap cookies
Directions
1. Beat butter in a small bowl with an electric mixer set at high speed until fluffy: about 1 minute.
2. Add confectioner's sugar: beat until mixture is crumbly.
3. Add orange marmalade and vanilla to bowl; beat until smooth.
4. Spread one heaping tsp of orange filling of one gingersnap, top with another. Repeat with remaining cookies until all are assembled.
*Compliments of Easy Everyday Cooking.
3 Tbsp butter
1 1/2 cup icing sugar
2 Tbsp orange marinade
1/2 tsp vanilla extract
48 thin gingersnap cookies
Directions
1. Beat butter in a small bowl with an electric mixer set at high speed until fluffy: about 1 minute.
2. Add confectioner's sugar: beat until mixture is crumbly.
3. Add orange marmalade and vanilla to bowl; beat until smooth.
4. Spread one heaping tsp of orange filling of one gingersnap, top with another. Repeat with remaining cookies until all are assembled.
*Compliments of Easy Everyday Cooking.
Mediterranean Grilled Chicken
Ingredients
1 cup oil based Italian salad dressing
1 can frozen orange juice
1/2 tsp salt
4 skinless, boneless chicken breasts; pounded
Directions
1. Preheat grill. Blend salad dressing, orange juice and salt in a medium bowl. Remove 1/3 of the marinade and reserve for basting.
2. Trim any fat from chicken: pierce with a fork. Add chicken to marinade, turn to coat.
3. Remove chicken from marinade: drain well. Discard marinade in bowl.
4. Brush grill rack with oil to prevent chicken from sticking. Grill chicken turning and basting frequently with reserved marinade for about 15 minutes.
1 cup oil based Italian salad dressing
1 can frozen orange juice
1/2 tsp salt
4 skinless, boneless chicken breasts; pounded
Directions
1. Preheat grill. Blend salad dressing, orange juice and salt in a medium bowl. Remove 1/3 of the marinade and reserve for basting.
2. Trim any fat from chicken: pierce with a fork. Add chicken to marinade, turn to coat.
3. Remove chicken from marinade: drain well. Discard marinade in bowl.
4. Brush grill rack with oil to prevent chicken from sticking. Grill chicken turning and basting frequently with reserved marinade for about 15 minutes.
German Chocolate Cheesecake Squares
Ingredients
1 can, 3 oz, flaked coconut
1 cup chopped pecans
1 package German chocolate cake mix
2 Tbsp milk
8 oz cream cheese softened
1 lb icing sugar
1/2 cup melted margarine
Directions
1. Preheat oven to 350. Grease a large baking pan. Sprinkle coconut evenly in bottom of pan; top with a layer of pecans.
2. Prepare cake mix batter according to package directions. Pour batter into prepared baking pan.
3. Combine milk, cream cheese, icing sugar and margarine into a medium bowl. Beat with an electric mixer set at medium speed until blended about 2 minutes.
4. Drop tablespoonfuls of cheese mixture, 1 inch apart, onto batter. Bake until a toothpick inserted in center comes out clean, about 45 minutes. Cool. Cut into squares; invert onto a serving plate.
*Compliments of Easy Everyday Cooking
1 can, 3 oz, flaked coconut
1 cup chopped pecans
1 package German chocolate cake mix
2 Tbsp milk
8 oz cream cheese softened
1 lb icing sugar
1/2 cup melted margarine
Directions
1. Preheat oven to 350. Grease a large baking pan. Sprinkle coconut evenly in bottom of pan; top with a layer of pecans.
2. Prepare cake mix batter according to package directions. Pour batter into prepared baking pan.
3. Combine milk, cream cheese, icing sugar and margarine into a medium bowl. Beat with an electric mixer set at medium speed until blended about 2 minutes.
4. Drop tablespoonfuls of cheese mixture, 1 inch apart, onto batter. Bake until a toothpick inserted in center comes out clean, about 45 minutes. Cool. Cut into squares; invert onto a serving plate.
*Compliments of Easy Everyday Cooking
Twice Baked Potatoes
Ingredients
6 large baking potatoes
6 oz cream cheese softened
1 cup sour cream
2 Tbsp butter or margarine
2 tsp onion salt
1 tsp salt
1/4 tsp pepper
6 Tbsp shredded Cheddar cheese
Directions
1. Preheat oven to 500. Microwave potatoes on high for ten minutes. Bake in oven until tender, about 30 minutes. Cut 1/3 off top of each potatoe.
2. Scoop flesh from potatoes into a medium bowl, reserving shells. Add cream cheese, sour cream and butter to potatoe flesh.
3. Beat potatoe mixture with an electric mixer set at medium speed until smooth and creamy; about 3 minutes. Add onion salt, salt and pepper. Reduce oven temperature to 350.
4. Spoon potatoe mixture into potatoe shells. Sprinkle with cheddar. Bake until cheese melts and potatoes are heated through, about 15 minutes.
*Compliments of Easy Everyday Cooking.
6 large baking potatoes
6 oz cream cheese softened
1 cup sour cream
2 Tbsp butter or margarine
2 tsp onion salt
1 tsp salt
1/4 tsp pepper
6 Tbsp shredded Cheddar cheese
Directions
1. Preheat oven to 500. Microwave potatoes on high for ten minutes. Bake in oven until tender, about 30 minutes. Cut 1/3 off top of each potatoe.
2. Scoop flesh from potatoes into a medium bowl, reserving shells. Add cream cheese, sour cream and butter to potatoe flesh.
3. Beat potatoe mixture with an electric mixer set at medium speed until smooth and creamy; about 3 minutes. Add onion salt, salt and pepper. Reduce oven temperature to 350.
4. Spoon potatoe mixture into potatoe shells. Sprinkle with cheddar. Bake until cheese melts and potatoes are heated through, about 15 minutes.
*Compliments of Easy Everyday Cooking.
Glazed Turkey Picante
Ingredients
1/2 cup pepper jelly
2 turkey breast tenderloins
1/2 tsp salt
2 Tbsp melted butter or margarine
Directions
1. Brush grill rack with oil. Preheat grill to medium low. Melt pepper jelly in a small saucepan over medium heat.
2. Pat turkey dry with paper towels. Sprinkle evenly with salt.
3. Place turkey on grill rack. Brush turkey with some butter, then some pepper jelly. Cook about ten minutes, turn.
4. Brush turkey with remaining butter and jelly. Grill turkey and baste for ten minutes longer until juices run clear when meat is pierced with a knife.
*Compliments of Easy Everyday Cooking.
1/2 cup pepper jelly
2 turkey breast tenderloins
1/2 tsp salt
2 Tbsp melted butter or margarine
Directions
1. Brush grill rack with oil. Preheat grill to medium low. Melt pepper jelly in a small saucepan over medium heat.
2. Pat turkey dry with paper towels. Sprinkle evenly with salt.
3. Place turkey on grill rack. Brush turkey with some butter, then some pepper jelly. Cook about ten minutes, turn.
4. Brush turkey with remaining butter and jelly. Grill turkey and baste for ten minutes longer until juices run clear when meat is pierced with a knife.
*Compliments of Easy Everyday Cooking.
Chocolate Pecan Cookies
Ingredients
4 ounces unsweetened chocolate
12 ounces semisweet chocolate
1/4 cup butter or margarine
1 1/2 cups sugar
4 eggs
2 tsp vanilla extract
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup chopped pecans
Directions:
1. Preheat oven to 350. Combine chocolates and butter in a double boiler set over hot water. Heat stirring frequently; until melted and well blended. Pour into a bowl. Add sugar, mix well.
2. Add eggs to bowl one at a time, mixing well after each addition. Beat in vanilla. Add flour, baking powder and salt. Mix well. Stir in pecans.
3. Line two baking sheets with foil. Spray with cooking spray.
4. Drop dough by 1/4 cupfuls onto baking sheets, 2 inches apart. Bake for 12 minutes or until firm. Cool cookies on baking sheets for one minute, place on wire racks to cool completely.
*Compliments of Easy Everyday Cooking.
4 ounces unsweetened chocolate
12 ounces semisweet chocolate
1/4 cup butter or margarine
1 1/2 cups sugar
4 eggs
2 tsp vanilla extract
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup chopped pecans
Directions:
1. Preheat oven to 350. Combine chocolates and butter in a double boiler set over hot water. Heat stirring frequently; until melted and well blended. Pour into a bowl. Add sugar, mix well.
2. Add eggs to bowl one at a time, mixing well after each addition. Beat in vanilla. Add flour, baking powder and salt. Mix well. Stir in pecans.
3. Line two baking sheets with foil. Spray with cooking spray.
4. Drop dough by 1/4 cupfuls onto baking sheets, 2 inches apart. Bake for 12 minutes or until firm. Cool cookies on baking sheets for one minute, place on wire racks to cool completely.
*Compliments of Easy Everyday Cooking.
Paprika Skillet Potatoes
Ingredients
4 medium russet potatoes
2 cups water
1 Tbsp vegetable oil
4 green onions, sliced
2 cloves garlic, minced
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
Directions:
1. Cut potatoes into 1/2 inch cubes. Place into a large saucepan and cover with water.
2. Cook potatoes over medium high heat until tender, about five minutes, drain well.
3. Heat oil in a medium nonstick skillet over medium heat: add potatoes, green onions and garlic. Sprinkle with paprika, salt and pepper.
4. Saute, turning occasionally with a spatula until potatoes are golden brown, about 10 minutes. Spoon into a serving dish.
*Compliments of Easy Everyday Cooking.
4 medium russet potatoes
2 cups water
1 Tbsp vegetable oil
4 green onions, sliced
2 cloves garlic, minced
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
Directions:
1. Cut potatoes into 1/2 inch cubes. Place into a large saucepan and cover with water.
2. Cook potatoes over medium high heat until tender, about five minutes, drain well.
3. Heat oil in a medium nonstick skillet over medium heat: add potatoes, green onions and garlic. Sprinkle with paprika, salt and pepper.
4. Saute, turning occasionally with a spatula until potatoes are golden brown, about 10 minutes. Spoon into a serving dish.
*Compliments of Easy Everyday Cooking.
Tuesday, July 03, 2007
Milk Chocolate Biscotti
Ingredients
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup chopped almonds
2 eggs
1/2 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract
1 cup miniature milk chocolate chips
Directions:
1. Preheat oven to 350. Line 2 baking sheets with foil: grease foil. Mix flour, baking powder, salt and almonds in a medium bowl.
2. Beat eggs and sugar in a large bowl with an electric mixer set at medium speed until blended. Add vanilla and almond extracts. Gradually beat in flour mixture. Stir in chocolate chips.
3. Shape dough into two 12 inch long logs on one prepared baking sheet. Bake for 20 minutes, cool slightly. Cut into 1 inch slices with a serated knife.
4. Place biscotti cut side down on other baking sheet. Bake for 10 minutes, turn. Bake until golden brown, about 10 minutes longer. Remove to wire racks to cool.
*Compliments Easy Everyday Cooking
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup chopped almonds
2 eggs
1/2 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract
1 cup miniature milk chocolate chips
Directions:
1. Preheat oven to 350. Line 2 baking sheets with foil: grease foil. Mix flour, baking powder, salt and almonds in a medium bowl.
2. Beat eggs and sugar in a large bowl with an electric mixer set at medium speed until blended. Add vanilla and almond extracts. Gradually beat in flour mixture. Stir in chocolate chips.
3. Shape dough into two 12 inch long logs on one prepared baking sheet. Bake for 20 minutes, cool slightly. Cut into 1 inch slices with a serated knife.
4. Place biscotti cut side down on other baking sheet. Bake for 10 minutes, turn. Bake until golden brown, about 10 minutes longer. Remove to wire racks to cool.
*Compliments Easy Everyday Cooking
Triple Chocolate Fudge
Ingredients:
4 squares (4 oz) unsweetened chocolate
2 (3 oz) pkgs cream cheese, softened
1/2 tsp vanilla extract
1/8 tsp salt
1 lb confectioner's sugar
1 cup chopped pecans or walnuts
Directions:
1. Line an 8 inch square pan with waxed paper or foil; set aside. Melt chocolate in a saucepan over low heat, stirring frequently. Remove from heat and cool slightly.
2. Beat cream cheese with an electric mixer until creamy. Add vanilla and salt. Gradually add confectioner's sugar, beating continually until smooth.
3. Beat melted chocolate into the cream cheese mixture. Add pecans and mix well with a wooden spoon.
4. Pour fudge into prepared pan. Refrigerate until firm, about 1hour. Cut into one inch squares.
Can stay in the freezer for up to one month.
*Compliments of Easy Everyday Cooking
4 squares (4 oz) unsweetened chocolate
2 (3 oz) pkgs cream cheese, softened
1/2 tsp vanilla extract
1/8 tsp salt
1 lb confectioner's sugar
1 cup chopped pecans or walnuts
Directions:
1. Line an 8 inch square pan with waxed paper or foil; set aside. Melt chocolate in a saucepan over low heat, stirring frequently. Remove from heat and cool slightly.
2. Beat cream cheese with an electric mixer until creamy. Add vanilla and salt. Gradually add confectioner's sugar, beating continually until smooth.
3. Beat melted chocolate into the cream cheese mixture. Add pecans and mix well with a wooden spoon.
4. Pour fudge into prepared pan. Refrigerate until firm, about 1hour. Cut into one inch squares.
Can stay in the freezer for up to one month.
*Compliments of Easy Everyday Cooking
Saturday, February 03, 2007
Egg Noodles with Chinese Vegetables and Pork Tenderloin
Egg Noodles with Chinese Vegetables
Ingredients:
2 tbsp vegetable oil
1 onion thickly sliced
1 garlic clove, finely chopped
1 large carrot, peeled and sliced into matchstick strips
4 oz snow peas
3 oz bean sprouts
1 stalk fresh garlic chives, chopped
1/4 cup soy sauce
2 tbsp Chinese rice wine (mirin)
1 tbsp oyster sauce
1 tbsp sweet chili sauce
12 oz flat egg noodles
8 oz chinese broccoli stalks, cut crosswise
1 stalk fresh Thai basil
1/2 bunch green onions, sliced on the bias
Directions:
1. Place a pot of salted water over high heat and bring to a boil. Place wok over a high heat and once hot add the oil to the hot wok. Add onions and garlic to the wok and stir fry for 2 minutes or until onions are slightly soft.
2. Add the carrot strips, snow peas, bean sprouts and garlic chives. Stir fry for about 2 minutes or until the carrots are crisp-tender. Remove wok from heat and add soy sauce, rice wine, oyster sauce, and sweet chili sauce.
3. Place noodles and broccoli in boiling water and cook for 2 minutes or until broccoli is crisp-tender and the noodles are al dente. Strain noodles and broccoli and add to vegetables in wok.
4. Add the basil and toss to combine and coat the noodles and vegetables with the sauces. Place noodle mixture on large serving platter. Garnish with green onions and serve
(We don't like that much vegetables so we only pick and choose what to add in this one. Although it may seem intense it takes seconds. The key is to have everything chopped before you start putting things in the wok).
Pork Tenderloin
Ingredients:
1 stalk lemongrass
1/2 char siu sauce (Chinese bbq sauce)
1/4 cup honey
2 garlic cloves, minced
2 12 oz pork tenderloins, silver skin trimmed
1 tbsp vegetable oil
Directions:
1. Pound the stalk of lemongrass with the dull edge of the knife, then cut the lemongrass crosswise into 4 pieces. Combine the lemongrass, char siu sauce, honey and garlic in a bowl. Add the pork tenderloins to the sauce mixture and massage the sauce over the pork.
2. Cover and refrigerate for at least 4 hours, preferably over-night, turning the pork occasionally. Pre-heat the oven to 350. Remove the pork tenderloins and pat off excess marinade with paper towels.
3. Place a large non-stick frying pan over a medium to high heat. Add the oil to the pan then add the pork tenderloins. Cook for 1 minute on three of the four sides or until the pork is golden brown and seared.
4. Turn the pork onto the fourth side and transfer the pork to the oven. Roast the pork for about 10 minutes or until an instant read thermometer reads 145 when inserted into the thickest part of the tenderloin.
5. When done, transfer to a cutting board and let sit for 5 minutes. Cut crosswise into thin strips. Serve on top of egg noodles made above.
(I put the pork into the oven then did the egg noodle part and was ready to serve when the tenderloins were done).
*Compliments of TLC's Take Home Chef (Episode #177)
Ingredients:
2 tbsp vegetable oil
1 onion thickly sliced
1 garlic clove, finely chopped
1 large carrot, peeled and sliced into matchstick strips
4 oz snow peas
3 oz bean sprouts
1 stalk fresh garlic chives, chopped
1/4 cup soy sauce
2 tbsp Chinese rice wine (mirin)
1 tbsp oyster sauce
1 tbsp sweet chili sauce
12 oz flat egg noodles
8 oz chinese broccoli stalks, cut crosswise
1 stalk fresh Thai basil
1/2 bunch green onions, sliced on the bias
Directions:
1. Place a pot of salted water over high heat and bring to a boil. Place wok over a high heat and once hot add the oil to the hot wok. Add onions and garlic to the wok and stir fry for 2 minutes or until onions are slightly soft.
2. Add the carrot strips, snow peas, bean sprouts and garlic chives. Stir fry for about 2 minutes or until the carrots are crisp-tender. Remove wok from heat and add soy sauce, rice wine, oyster sauce, and sweet chili sauce.
3. Place noodles and broccoli in boiling water and cook for 2 minutes or until broccoli is crisp-tender and the noodles are al dente. Strain noodles and broccoli and add to vegetables in wok.
4. Add the basil and toss to combine and coat the noodles and vegetables with the sauces. Place noodle mixture on large serving platter. Garnish with green onions and serve
(We don't like that much vegetables so we only pick and choose what to add in this one. Although it may seem intense it takes seconds. The key is to have everything chopped before you start putting things in the wok).
Pork Tenderloin
Ingredients:
1 stalk lemongrass
1/2 char siu sauce (Chinese bbq sauce)
1/4 cup honey
2 garlic cloves, minced
2 12 oz pork tenderloins, silver skin trimmed
1 tbsp vegetable oil
Directions:
1. Pound the stalk of lemongrass with the dull edge of the knife, then cut the lemongrass crosswise into 4 pieces. Combine the lemongrass, char siu sauce, honey and garlic in a bowl. Add the pork tenderloins to the sauce mixture and massage the sauce over the pork.
2. Cover and refrigerate for at least 4 hours, preferably over-night, turning the pork occasionally. Pre-heat the oven to 350. Remove the pork tenderloins and pat off excess marinade with paper towels.
3. Place a large non-stick frying pan over a medium to high heat. Add the oil to the pan then add the pork tenderloins. Cook for 1 minute on three of the four sides or until the pork is golden brown and seared.
4. Turn the pork onto the fourth side and transfer the pork to the oven. Roast the pork for about 10 minutes or until an instant read thermometer reads 145 when inserted into the thickest part of the tenderloin.
5. When done, transfer to a cutting board and let sit for 5 minutes. Cut crosswise into thin strips. Serve on top of egg noodles made above.
(I put the pork into the oven then did the egg noodle part and was ready to serve when the tenderloins were done).
*Compliments of TLC's Take Home Chef (Episode #177)
Monday, January 29, 2007
Potatoe Pie with St. Damase
Ingredients
2 large potatoes
5 oz Candian St. Damase cheese
1 onion
8 slices bacon or pancetta
2 tbsp butter
2 eggs
1/2 cup whipping cream
salt and pepper to taste
1 unbaked pie or pizza crust
Directions
1. Cut potatoes and St. Damase cheese in small dice, chop onion and bacon.
2. Heat butter in saucepan, saute onion over low heat without browning. Add bacon, (or pancetta) and cook 5 minutes. Mix in potatoe dice and cook 5 more minutes, then drain and set aside.
3. Preheat oven to 350.
4. In a bowl, beat eggs, then blend in cream and St. Damase cheese. Season with salt and pepper. Spread potatoe mixture on uncooked crust, then pour over egg mixture.
5. Bake in oven 30-40 minutes until golden.
After making this for the first time tonight I learned a few things. I think pizza crust will taste better than the pie crust did. I also think it would be a good idea to put it in a pie plate so the edges are slightly raised. That would keep the egg mixture over all the potatoe mixture and not running to one side. It isn't quite enough for dinner, (which is when we had it), but it would make a very hearty breakfast.
*Compliments of My Milk Calendar
2 large potatoes
5 oz Candian St. Damase cheese
1 onion
8 slices bacon or pancetta
2 tbsp butter
2 eggs
1/2 cup whipping cream
salt and pepper to taste
1 unbaked pie or pizza crust
1. Cut potatoes and St. Damase cheese in small dice, chop onion and bacon.
2. Heat butter in saucepan, saute onion over low heat without browning. Add bacon, (or pancetta) and cook 5 minutes. Mix in potatoe dice and cook 5 more minutes, then drain and set aside.
3. Preheat oven to 350.
4. In a bowl, beat eggs, then blend in cream and St. Damase cheese. Season with salt and pepper. Spread potatoe mixture on uncooked crust, then pour over egg mixture.
5. Bake in oven 30-40 minutes until golden.
After making this for the first time tonight I learned a few things. I think pizza crust will taste better than the pie crust did. I also think it would be a good idea to put it in a pie plate so the edges are slightly raised. That would keep the egg mixture over all the potatoe mixture and not running to one side. It isn't quite enough for dinner, (which is when we had it), but it would make a very hearty breakfast.
*Compliments of My Milk Calendar
Savoury Vegetable and Turkey Medley
2 tbsp butter
1 cup zucchini, thinly sliced
1 red pepper, cut into strips
1 onion, cut into strips
1/4 cup sundried tomatoes in oil
3 cloves garlic, minced
2 tsp oregano leaves
1 tsp ground cumin
1/2 tsp paprika
1 cup Real Whipping Cream
2 tbsp red wine vinegar
pinch of cayenne pepper
2 cups turkey or chicken, cooked and cubed
salt to taste
3 cups couscous or rice, cooked
1/4 cup pine nuts toasted
1. Heat butter in large wide frying pan over medium heat. Add vegetables, sundried tomatoes, garlic, herbs and spices; stirring until vegetables are just tender.
2. Stir in cream, vinegar and cayenne; bring to a boil. Simmer uncovered, stirring occasionally until cream thickens slightly. Stir in turkey and salt; heat through.
3. Serve over couscous or rice, sprinkle with pine nuts.
*Compliments of My Milk Calendar
Mexican Muffins with Monterey Jack
6 large eggs
3 tbsp water
1/2 tsp chili powder
3 green shallots
salt and pepper
1 tbsp butter
4 English muffins, sliced in halves
salsa
1/2 lb Canadian Monterey Jack cheese, sliced
1. In a bowl, beat the first four ingredients. Season with salt and pepper to taste.
2. Over medium-high heat, in a non-stick frying pan, heat butter until it sizzles. Pour in egg mixture adn cook for a few minutes, stirring once in a while. Once the eggs are done, remove from heat and set aside.
3. Pre-heat broiler and toast English muffins.
4. Place muffins halves on a cookie sheet, garnish with cooked eggs and a teaspoonful of salsa. Cover with Monterey Jack slices.
5. Broil with grill in central position for a few minutes, or until cheese is slightly melted. Remove from oven and serve right away. If desired, garnish with a spoonful of salsa.
*Compliments of My Milk Calendar (for more recipes like this see this web site
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