1 cube butter
1/2 pint whipping cream
2 tsp garlic
8 oz cream cheese
1/2 c grated fresh parmesean cheese
melt butter in large pan then add garlic. Add softened cream cheese and stir until smooth. Add whipping cream and let thicken. Add parmesean cheese and let it melt.
Thursday, January 21, 2010
Sweet and Sour Chicken
8 chicken breasts
3/4 c sugar
1/2 c vinegar
4 Tbsp Ketchup
1 Tbsp soy sauce
pinch of salt
pinch of garlic salt
1/2 c chicken broth
Cornstarch/egg
Cut chicken into strips. Dip in egg then cornstarch. Brown each side in a pan of hot oil. Put in a casserole dish. Mix all other ingredients on the stove on low heat. Pour over fried chicken and bake at 350 degrees for 1 hour.
3/4 c sugar
1/2 c vinegar
4 Tbsp Ketchup
1 Tbsp soy sauce
pinch of salt
pinch of garlic salt
1/2 c chicken broth
Cornstarch/egg
Cut chicken into strips. Dip in egg then cornstarch. Brown each side in a pan of hot oil. Put in a casserole dish. Mix all other ingredients on the stove on low heat. Pour over fried chicken and bake at 350 degrees for 1 hour.
Sunday, January 10, 2010
Sekoya's Super Sunday Doughnuts
This recipe came from one of Sekoya's coloring books and was our Sunday afternoon activity. They turned out better than I had thought they would!
2 c all purpose flour
1/2 c white sugar
1 tsp salt
1 Tbsp baking powder
1/4 tsp cinnamon
1 dash nutmeg
2 Tbsp melted butter
1/2 c milk
1 egg, beaten
1 quart oil for frying
Heat oil in deep fryer to 375 degrees
In a large bowl sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4 inch thickness. Cut with a doughnut cutter or use two round biscuit cutters of different sizes.
Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil might overflow. Fry, turning once, for 3 minutes or until golden brown. Drain on paper towels.
2 c all purpose flour
1/2 c white sugar
1 tsp salt
1 Tbsp baking powder
1/4 tsp cinnamon
1 dash nutmeg
2 Tbsp melted butter
1/2 c milk
1 egg, beaten
1 quart oil for frying
Heat oil in deep fryer to 375 degrees
In a large bowl sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4 inch thickness. Cut with a doughnut cutter or use two round biscuit cutters of different sizes.
Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil might overflow. Fry, turning once, for 3 minutes or until golden brown. Drain on paper towels.
Monday, December 14, 2009
Chicken Club Soup
Chicken and bacon are the base of this creamy soup that is garnished with lettuce, tomato and white toast.
Ingredients:
1 pound bacon, diced
2 oz all purpose flour
4 grilled chicken breast, diced large
1 quart chicken broth
1 pint light cream
2 large beefsteak tomatoes, diced
1 head iceburg lettuce, shredded
4 slices white bread, toasted
Directions:
In a large pot, cook the diced bacon over medium low heat. Cook bacon until golden brown, you should have 2 oz of bacon fat. Remove bacon and place to the side. Add flour and make a roux, cook for 1-2 minutes, add chicken stock and cream and bring to a boil. Reduce heat to a simmer. Add chicken and cooked bacon and let simmer 5 minutes. In the middle of your soup bowl, place 1/4 of your shredded lettuce. Ladle soup around lettuce and garnish with diced tomatoes and toast.
Ingredients:
1 pound bacon, diced
2 oz all purpose flour
4 grilled chicken breast, diced large
1 quart chicken broth
1 pint light cream
2 large beefsteak tomatoes, diced
1 head iceburg lettuce, shredded
4 slices white bread, toasted
Directions:
In a large pot, cook the diced bacon over medium low heat. Cook bacon until golden brown, you should have 2 oz of bacon fat. Remove bacon and place to the side. Add flour and make a roux, cook for 1-2 minutes, add chicken stock and cream and bring to a boil. Reduce heat to a simmer. Add chicken and cooked bacon and let simmer 5 minutes. In the middle of your soup bowl, place 1/4 of your shredded lettuce. Ladle soup around lettuce and garnish with diced tomatoes and toast.
Sunday, November 15, 2009
Eddie's Mommy Salad
Cook Time:2 min
Level: Easy
Yield: 8 servings
Times:Prep 25 min
Inactive Prep 30 min
Cook 2 min
Total: 57 min
Ingredients
Dressing:
1/4 cup rice vinegar
1 tablespoon wasabi powder
1/4 cup soy sauce
1/4 cup olive oil
2 teaspoons sugar
1 tablespoon minced shallots
1 tablespoon minced pickled ginger
1 tablespoon hot sauce (recommended: Sriracha)
1 pound shelled edamame
1/2 cup small diced red bell pepper
1/2 cup small diced daikon radish
1/2 cup small diced jicama
1/2 cup sliced green onions
1/2 cup diced English cucumber
Directions
In a small glass bowl, combine all the dressing ingredients, whisking well with a fork to combine.
Bring a large pot of water to a boil over medium heat and add the edamame. Blanch for 2 minutes. Drain and add to the bowl with the dressing.
In a medium nonreactive bowl, combine the remaining vegetables and add the edamame and the dressing.
Cover and refrigerate for at least 30 minutes, stirring occasionally. Transfer to a serving bowl and serve cold.
Level: Easy
Yield: 8 servings
Times:Prep 25 min
Inactive Prep 30 min
Cook 2 min
Total: 57 min
Ingredients
Dressing:
1/4 cup rice vinegar
1 tablespoon wasabi powder
1/4 cup soy sauce
1/4 cup olive oil
2 teaspoons sugar
1 tablespoon minced shallots
1 tablespoon minced pickled ginger
1 tablespoon hot sauce (recommended: Sriracha)
1 pound shelled edamame
1/2 cup small diced red bell pepper
1/2 cup small diced daikon radish
1/2 cup small diced jicama
1/2 cup sliced green onions
1/2 cup diced English cucumber
Directions
In a small glass bowl, combine all the dressing ingredients, whisking well with a fork to combine.
Bring a large pot of water to a boil over medium heat and add the edamame. Blanch for 2 minutes. Drain and add to the bowl with the dressing.
In a medium nonreactive bowl, combine the remaining vegetables and add the edamame and the dressing.
Cover and refrigerate for at least 30 minutes, stirring occasionally. Transfer to a serving bowl and serve cold.
Asian Street Sandwich
Cook Time:15 min
Level: Intermediate
Yield: 6 servings
Times:Prep 30 min
Inactive Prep 5 hr 0 min
Cook 15 min
Total: 5 hr 45 min
Ingredients
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon grated ginger
2 tablespoons oyster sauce
1 teaspoon chili garlic sauce
2 tablespoons crushed garlic
1/2 teaspoon sesame oil
1 pound pork roast, sliced 1/8-inch thick
1/4 cup rice wine vinegar
1/4 cup mirin
1/2 cucumber, cut in 1/2 lengthwise and thinly sliced
Directions
2 tablespoons olive oil
6 (6-inch) long sub rolls, split
1/2 cup mayonnaise
2 tablespoons hot sauce (recommended: Sriracha)
3 tablespoons oyster sauce
1/2 teaspoon sesame oil
1 head romaine lettuce, leaves separated
Cilantro sprigs
In medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon sugar, ginger, 1 tablespoon oyster sauce, chili garlic sauce, garlic, sesame oil and the pork slices. Transfer to a 1 gallon resealable plastic bag, remove all the air, seal and refrigerate for 4 to 5 hours.
Heat the grill to high. Remove the pork from the marinade and arrange on the grill. Reserve the marinade. Grill for 5 minutes per side for medium doneness. Remove the pork from the grill to a platter.
Pour the reserved marinade into a small saucepan over medium heat. Bring to a boil and let reduce until it starts to thicken, about 10 minutes. Drizzle the pork with the reduced marinade.
In a nonreactive bowl, preferably glass, add the rice wine vinegar, the remaining 1 tablespoon brown sugar, mirin, the remaining 1 tablespoon soy sauce, and mix until the sugar is dissolved. Add the cucumbers and let marinate for 10 to 15 minutes.
Heat a large heavy saute pan over low heat. Drizzle olive oil on the cut sides of the rolls and arrange, cut side down, in the pan to toast. In a small mixing bowl, add the mayonnaise, hot sauce, oyster sauce and sesame oil, and mix to combine. Let sit for 5 minutes, then coat each side of the rolls with about 2 tablespoons.
Arrange the meat on each roll, and top with lettuce, marinated cucumbers and cilantro sprigs. Slice in half and serve.
Level: Intermediate
Yield: 6 servings
Times:Prep 30 min
Inactive Prep 5 hr 0 min
Cook 15 min
Total: 5 hr 45 min
Ingredients
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon grated ginger
2 tablespoons oyster sauce
1 teaspoon chili garlic sauce
2 tablespoons crushed garlic
1/2 teaspoon sesame oil
1 pound pork roast, sliced 1/8-inch thick
1/4 cup rice wine vinegar
1/4 cup mirin
1/2 cucumber, cut in 1/2 lengthwise and thinly sliced
Directions
2 tablespoons olive oil
6 (6-inch) long sub rolls, split
1/2 cup mayonnaise
2 tablespoons hot sauce (recommended: Sriracha)
3 tablespoons oyster sauce
1/2 teaspoon sesame oil
1 head romaine lettuce, leaves separated
Cilantro sprigs
In medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon sugar, ginger, 1 tablespoon oyster sauce, chili garlic sauce, garlic, sesame oil and the pork slices. Transfer to a 1 gallon resealable plastic bag, remove all the air, seal and refrigerate for 4 to 5 hours.
Heat the grill to high. Remove the pork from the marinade and arrange on the grill. Reserve the marinade. Grill for 5 minutes per side for medium doneness. Remove the pork from the grill to a platter.
Pour the reserved marinade into a small saucepan over medium heat. Bring to a boil and let reduce until it starts to thicken, about 10 minutes. Drizzle the pork with the reduced marinade.
In a nonreactive bowl, preferably glass, add the rice wine vinegar, the remaining 1 tablespoon brown sugar, mirin, the remaining 1 tablespoon soy sauce, and mix until the sugar is dissolved. Add the cucumbers and let marinate for 10 to 15 minutes.
Heat a large heavy saute pan over low heat. Drizzle olive oil on the cut sides of the rolls and arrange, cut side down, in the pan to toast. In a small mixing bowl, add the mayonnaise, hot sauce, oyster sauce and sesame oil, and mix to combine. Let sit for 5 minutes, then coat each side of the rolls with about 2 tablespoons.
Arrange the meat on each roll, and top with lettuce, marinated cucumbers and cilantro sprigs. Slice in half and serve.
Tuesday, August 4, 2009
Chicken Burritos
Hamburger Helper® chicken fried rice mix jump-starts a south-of-the-border burrito dinner.
Prep Time: 20 min
Total Time: 40 min
Makes: 10 burritos
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 1/2 cups water
2 teaspoons lime juice
1 cup Old El Paso® Thick 'n Chunky salsa
1 box Hamburger Helper® chicken fried rice
1 can (15 oz) black beans, drained, rinsed
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
10 Old El Paso® flour tortillas for burritos (8 inch; from two 11-oz packages)
Sour cream, if desired
1. In 10-inch skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
2. Stir in water, lime juice, salsa and contents of sauce mix pouch (from Hamburger Helper box) until blended. Stir in beans, corn and contents of uncooked rice pouch (from Hamburger Helper box); heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until rice is tender.
3. Meanwhile, heat tortillas as directed on package.
4. Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla. Top with sour cream. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.
Time-Saver
Purchase already-cut chicken for stir-fry to be a step ahead when preparing burritos.
Nutrition Information:
1 Burrito: Calories 310
Prep Time: 20 min
Total Time: 40 min
Makes: 10 burritos
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 1/2 cups water
2 teaspoons lime juice
1 cup Old El Paso® Thick 'n Chunky salsa
1 box Hamburger Helper® chicken fried rice
1 can (15 oz) black beans, drained, rinsed
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
10 Old El Paso® flour tortillas for burritos (8 inch; from two 11-oz packages)
Sour cream, if desired
1. In 10-inch skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
2. Stir in water, lime juice, salsa and contents of sauce mix pouch (from Hamburger Helper box) until blended. Stir in beans, corn and contents of uncooked rice pouch (from Hamburger Helper box); heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until rice is tender.
3. Meanwhile, heat tortillas as directed on package.
4. Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla. Top with sour cream. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.
Time-Saver
Purchase already-cut chicken for stir-fry to be a step ahead when preparing burritos.
Nutrition Information:
1 Burrito: Calories 310
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