I was going to post something, but I was wondering if people read this more than it gets updated... :)
Sunday, August 2, 2009
Monday, June 8, 2009
Spicy Thai at Home
LOVE this recipe. Lots of chopping, but it would go really fast if you had a food processor.
* 4 Servings
* Prep 15 min
* Cook 10 min
Ingredients:
* 3/4 pound spaghetti
* 3/4 cup crunchy peanut butter
* Juice of 2 limes
* 1/4 cup rice vinegar
* 1-1/2 teaspoons crushed red pepper
* Salt
* 4 carrots—peeled, halved lengthwise and thinly sliced crosswise
* 1 cucumber—peeled, halved lengthwise, seeded and sliced crosswise
* 1 red bell pepper, cut into matchsticks
* 6 scallions, thinly sliced
Directions:
1.
In a large pot of boiling salted water, cook the spaghetti until al dente. Drain and rinse under cold water.
2.
Meanwhile, in a large bowl, whisk together the peanut butter, lime juice, vinegar, crushed red pepper and 1/4 cup water; season with salt. Add the pasta and toss to coat. Add the carrots, cucumber, bell pepper and scallions and toss.
Posted by Steph at 5:00 PM 0 comments
Shui Jiao (Pot Stickers)
Scott's brother-in-law served in Taiwan and their family makes them a lot and taught me how. They are really good, pretty easy to make, but kind of take a long time to wrap.
Shui Jiao
Wonton Wrappers
1/2 lb cabbage (I never measure this. I often just half a head of cabbage and chop it up really fine)
1/2 lb ground pork (Same thing: If I'm serving a large group, I'll use 2 lbs and triple or quadruple all the ingred)
2 green onions
1/2 t. ginger juice
1 t. salt (don't always add it: the soy sauce has lots of salt in it)
1 T rice wine vinegar
2 T soy sauce
1 T sesame oil
Mince cabbage. Combine raw pork with remaining ingred. Mix well
Fry in very small amt of sesame oil: once browned, add approx 1/4-1/3 C. of water and cover. Steam till water is gone: only takes a few minutes
You MUST serve these with Sweet Soy Sauce (Many Lands)
Posted by Steph at 4:36 PM 0 comments
Sunday, October 19, 2008
hey i'll vouch for the recipe... poppyseed chicken is one of my family's favorites!
Posted by emilymcb at 12:10 PM 0 comments
Poppy Seed Chicken Casserole
Okay so Jessi can't figure out how to post because she doesn't have a blog but she said this recipe is delicious so I'm trusting her. Try it out and let me know! This is what she emailed to me to post:
1 can cream of chicken soup
1 tbsp soy sauce
1 stick butter
2 tbsp poppy seeds
1 stack ritz
Combine chicken, sour cream, cream of chicken soup and soy sauce. Pour into 9 x 13 casserole dish. Sprinkle with crushed ritz, poppy seeds and melted butter. Bake at 350 for 30 minutes.
ok and these are my secret tips so I added one box of wild grain or multi grain rice it was about 1 1/2 cups. And basically i cooked the rice and then i mixed it in with the chicken mixture before i spread it in the pan. And my other tip is crush up the ritz and mix it with the poppy seeds and butter before you sprinkle it onto the chicken mixture. OK ENJOY!
Posted by tarabg at 12:41 AM 0 comments
Monday, October 13, 2008
Ranch Chicken (from Betty Crocker cookbook)
So this I'm not putting this in orthodox recipe form, but this is super simple and super yum.
1. Butterfly a chicken breast
2. Dip both sides in Ranch dressing.
3. Cover in bread crumbs.
4. Cook at about 350 on griddle... or medium heat on frying pan.
Posted by Steph at 7:09 PM 0 comments
Friday, October 10, 2008
Pumpkin Chocolate chip Cookies
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees for approximately 10 minutes or until lightly brown and firm.
I made these today and they were DIVINE! They probably tasted better because I was mildly sulking in self pity at the time of baking but none the less they tasted really good. ha :)
Posted by Callie at 3:42 PM 0 comments