Recipes

Chicken Tortilla Soup

2011-11-20T14:48:00.001-08:00

CHICKEN TORTILLA SOUP

1 pound cooked chicken, shredded (I usually do two to three breasts, depending on the size)
1 15 oz. can petite diced tomatoes (or regular diced is fine)
1 10 oz. can of red enchilada sauce
1 medium onion, chopped
1 small can of diced green chilis
2 or 3 cloves of garlic, mashed
2 cups water
1 14.5 oz. can of chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 10 oz. package of frozen corn or 1 can whole kernel corn, drained
1 T. chopped fresh cilantro (or 1 tsp. dried)
1 can of black beans, rinsed and drained (the recipe doesn't call for this, but I like it)

Place chicken, tomatoes, enchilada sauce, onion, chilis, and garlic into the crockpot. Pour in broth and water. Season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, cilantro, and beans (if using). Cover and cook on low for 6-8 hours or high for 3-4 hours. Garnish with sour cream, cheddar cheese, and tortilla chips.

*I posted a similar recipe a few years ago, but this one has flavor beyond belief. I put it all in my crockpot & let it do the work for me. I put the chicken in raw normally & then shred it before serving. It falls apart beautifully! Or you can use canned chicken, which is what I recently did when I made this for my sister's family. Oh, and I like to crunch up some tortilla chips & put a little shredded cheese in the bottom of my soup bowl before I ladel the soup. Then, I add more to the top.

Masaman Curry

2011-02-27T15:29:00.000-08:00

2 Tbsp vegetable oil
1 can coconut milk (nina doubles, sometimes tripples)
3 Tbsp fish sauce
1/4 cup sugar
1/3 cup roasted peanut or cashew
2 (optional) carrots (peel, cut into 1" long)
3 Tbsp masaman curry paste (nina does 2 Tbsp to make it less spicy)
1-1 1/2 1bs chicken or beef (cut into stew size)
2 Tbsp tamarind liquid
2-3 medium size potatoes (cut up into big chunk of pieces)

Tips: Masaman tastes great if you let it sit overnight so that the spices penetrate the meat and potatoes. I find that the tastes don't come together until the next day.

1) On medium heat, put vegetable oil in a pot, then add masaman curry paste. Stir fry 2-3 minutes.

2) Add 1/3 can of coconut milk, stir fry for 4-5 minutes until they are bubble red.

3) Add chicken or beef, stir[fry for about 5-8 minutes.

4) Add the rest of coconut milk and 3/4 can of water (using coconut milk can)

5) If using chicken, you can add potatoes, carrots now.

6) If using beef, simmer for 30 minutes or until beef are tender, then add potatoes, carrot.

7) Add fish sauce, sugar, tamarind liquid, roasted peanut or cashew.

8) Simmer for 30 minutes. If curry sauce is too thick, add a little water. If it's too much liquid, simmer longer to thicken it.

9) Remove from heat.

10) As always, taste it and if you find that the recipe to be too mild, add a little fish sauce or sugar or tamarind to suit your personal taste. If it's too spicy, use a little less curry paste paste next time. Adjusting this recipe until it's perfect for you! Enjoy!!!

Pancakes by Daisy and Poppy

2010-11-29T12:43:00.001-08:00

1 cup milk

1 cup flour

pinch of salt

1 egg

any fruit you want:

shredded pair

raspberries

banana

strawberries

blueberries

blackberries

fry using butter

serve with honey and yogurt

serves 4

Salsa

2010-08-23T08:50:00.000-07:00

1/2 bushel tomatoes - peeled

12 long Anaheim

2 Jalepeno

4 lg. onions

2/4 c. vinegar

1 Tblsp. oregano

1 Tblsp. salt

5 Tblsp. cumin

3 Tblsp. sugar

Chop tomatoes, peppers and onions. Mince garlic. I add 1/2 c. of lime juice to mine. Adjust the heat based on how many Jalepeno's and seeds you include.

Cook down for 3 hours. Process 15 min for pints in steam or water bath (30 min for bigger jars).

Luscious Lime Whip Jello

2010-05-31T12:37:00.000-07:00

1 3-oz pkg. lime gelatin (dry)
1 reg size can crushed pineapple, drained
8 oz creamed cottage cheese
1 4-1/2 oz container Cool Whip, thawed

Gently combine all ingredients and refrigerate until well chilled.

Serves 6

We change the flavor of jello to orange and add strawberries , whatever sounds good.

Grilled Avocado Quesadillas

2010-04-22T11:42:00.000-07:00

Recipe and photo from favfamilyrecipes.com/

These are some of the best quesadillas I have ever had. These can be made for lunch, dinner, appetizers.. whatever you see fit. We couldn't stop eating these. They are so good and packed with fresh flavor! If you don't have a grill or don't feel like grilling--just toast them under the broiler for a few seconds.

1 (6oz.) can sliced black olives, drained
3 firm-ripe avocado, halved, pitted, peeled and diced
1/2 red bell pepper, finely chopped (or 2 baby bell peppers)
1 jalapeno, finely chopped
1/3 cup fresh chopped cilantro
2 tbsp red onion, finely chopped
Juice of 1 lime
Kosher salt to taste
Black pepper
4 large flour tortillas
cheddar cheese (or Monterey Jack), shredded

Heat up the grill and spray with cooking spray.

Chop all of the vegetables. Stir together olives, avocado, bell pepper, jalapeno, cilantro, onion and lime juice. Season with sea salt and pepper to taste.

Place tortillas on the grill and grill for about 45-60 seconds or until the tortilla starts to get golden-brown grill stripes. Flip the tortillas and cover with cheese; grill until cheese is melted and tortilla is crisp and slightly browned on the bottom. Divide avocado mixture among the tortillas, cut each tortilla into 4 wedges and serve immediately.

Easy Cherry Cobbler....or berry or peach, ect..

2010-04-22T11:35:00.000-07:00

From the Gooseberry Patch catalog

1/2 cup margarine

1 cup sugar or substitute

3/4 cup all purpose flour

2 tsp. baking powder

1/4 cup salt

3/4 cup milk

21 oz. can cherry pie filling (may use no sugar added variety)

Preheat oven to 325 degrees.

Place margarine in an 8"x 8" glass baking dish. Set in oven to melt. Combine sugar, flour, baking powder, salt and milk. Mix well with a wire whisk. Pour over melted margarine, do not stir. Spoon pie filling on top of batter, do not stir. Bake for about and hour, until golden.

Serves 6

Coconut-Custard Pie

2010-04-22T11:31:00.000-07:00

Here is a great easy recipe. For those of you who are gluten intolerant, just replace the flour with rice flour. This makes 2-8" pies. The pie forms its own crust! East as-is or top with blackberries or other fruit of choice. Enjoy!

Preheat oven to 350 degrees.

Combine in a blender:

4 eggs

6 Tbsp butter

1/2 cup flour

2 cups milk

3/4 cup sugar or other sweetener

1 tsp vanilla

Add:

1 cup cocunut

Blend several seconds. Pour into 2 greased 8: pie pans.

Bake 50-60 min.

Rabbit's Favorite Carrot Soup

2010-04-21T11:37:00.000-07:00

2 pounds carrots - washed, and shredded
4 14 - ounce cans chicken broth
2 stalks celery, chopped
1 large onion, chopped
1/4 cup butter
salt and pepper
5 sprigs fresh dill or parsley, minced

1. Saute the onion and celery in butter in a large covered pot until tender. Add the shredded carrots and chicken broth. Bring to a boil.

2. Reduce heat and simmer with the pot covered for about a half hour.

3. Let cool slightly. Puree the mixture in a blender or food processor until smooth.

4. Add salt and pepper to taste. Add dill or parsley. Serve.

Serves 10.
Delicious!

Chicken Enchiladas

2010-04-03T21:01:00.000-07:00

2 cans of cream of chicken soup

1 cup milk

2 cups grated cheddar cheese

1 1/2 cups sour cream

1 small can chopped green chili pepper

canned chicken or fresh cooked chicken

12 corn tortillas (heated)

Mix all ingredients together.

Heat tortillas, put mixture in tortillas and put remaining mixture over tortillas

350 degrees 20 min.

apple cupcakes

2010-01-18T16:31:00.000-08:00

cover the cupcake in vanilla frosting, roll the top in green sprinkles, inserted a pretzel stick & mint leaves, & then used a child's fork to take a 'bite' out of it & added three brown sprinkles for apple seeds.

Sock Monkey Cupcakes

2010-01-18T16:25:00.000-08:00

frosting, vanilla waffers, chocolate chips, and brown sprinkles :)..

Pinkalicious Cupcakes

2010-01-18T16:23:00.000-08:00

the frosting~ made my yummy cream cheese frosting with a touch of pink food coloring gel

the sprinkles~ mixed together a bunch of different types of pink, crystal, and white sprinkles

Fried Rice with Scallions, Edamame and Tofu

2010-01-10T21:44:00.000-08:00

note: Make sure you have all your ingredients prepared before you start as things will go quickly! Also, it's much better to use day old rice for fried rice because fresh rice will be too sticky/wet. You can easily make this vegan by omitting the eggs and adding extra tofu.

"my note": i never steam my rice a day ahead. i just don't plan ahead that way. it still works okay with fresh rice. just let it sit in the cooker for 5 min after it's done, then open it up and let it sit a few more minutes before putting it in the wok. also i use carrots instead of bell peppers, and i put them in the wok at the beginning so they can cook a bit. if you are like me and don't happen to have fresh ginger sitting around, you can use 1/8 tsp of ground ginger in this recipe.

1 tbsp plus 1 tsp canola oil
2 large cloves garlic, minced (about 2 tsp)
4 scallions (white and green parts), thinly sliced
1 tbsp peeled and minced fresh ginger
4 cups cooked brown rice
3/4 cup seeded and finely diced red bell pepper
3/4 cup frozen shelled edamame, cooked according to package directions and drained
1/2 cup fresh or frozen (thawed) corn kernels
6 ounces firm tofu, cut into 1/4 inch cubes
2 large eggs, beaten
3 tbsp low-sodium soy sauce

Heat 1 tablespoon of the oil in a wok or large skillet over high heat until very hot but not smoking. Add the garlic, scallions, and ginger and cook, stirring, until softened and aromatic, 1 to 2 minutes. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes.

make a 3 inch well in the center of the rice mixture. Add the remaining 1 teaspoon oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add the soy sauce and incorporate thoroughly. Serve hot.

Cream of Carrot Soup

2010-01-06T20:19:00.000-08:00

6 medium carrots, skinned and chopped

1 small onion, chopped

1 small bay leaf

2 Tablespoons butter

3 cups chicken stock, divided

2 teaspoons sugar

Salt and Pepper to taste

1 Tablespoon grated lemon rind

1 Tablespoon chopped parsley

Combine carrots, onion, bay leaf and butter in heavy pan with a lid. Cook over low heat until carrots are tender, keeping lid on to create condensation. The moisture will help to prevent burning, but a little stock may be added if it looks as if it may be burning. Cook approximately 8 minutes. Cool slightly and remove bay leaf; add 1 cup chicken stock. Pour into an electric blender; turn to low and then high. Blend 1 minute. Return to pan in which the carrots were cooked. Add remaining stock and sugar. Season with salt and pepper. Serve hot and garnish with a little grated lemon rind and parsley.

Serves 6

Chicken bouillon may be used instead of homemade chicken stock or canned.

Apple Oven Cake

2009-12-15T20:56:00.000-08:00

Time: 30 minutes. This puffed pancake works nicely as either an elegant breakfast dish or a rustic dessert.

Yield: Serves 6
Ingredients
3 tablespoons butter
1/4 cup packed light brown sugar
1/8 teaspoon cinnamon
1 sweet apple such as Fuji, peeled and sliced
3 large eggs
1/4 teaspoon salt
1/2 cup flour
1/2 cup milk
1 tablespoon fresh lemon juice
1 tablespoon powdered sugar
Preparation
1. Preheat oven to 425°. Melt butter in a 12-in. ovenproof frying pan over high heat. Add brown sugar and cinnamon, swirling to combine. Add apple and cook until just starting to soften, about 3 minutes.

2. Meanwhile, in a blender, whirl together eggs, salt, flour, and milk. Pour egg mixture into pan and bake until puffed and brown, about 15 minutes. Sprinkle with lemon juice and powdered sugar.

SIMPLE BRAZILIAN BLACK BEANS

2009-12-15T20:50:00.000-08:00

Simple Brazilian Black Beans:

Recipe by Trevor Weight

This recipe is an adaptation of the beans I was served on a regular basis while serving a mission in Brazil. While black beans are less commonly eaten in the Northeastern region of the country where I served (due mainly to their higher cost as compared to other beans), they were prepared in a more simple and “lighter” way than their Southern version, which is referred to as Feijoada. While Feijoada is a very good dish, it is heavy and rich. This does not serve one well while living in coastal equatorial Brazil. As noted below, the fresh cilantro and lime juice is optional, and while their presence in your beans will make your dish much more authentic and flavorful, their omission will not ruin supper. This dish is wonderful served as leftovers and can be frozen for around 3 months.

Soak 1 lb. of black beans overnight (at least 8 hours). Change the water if possible at least once during soaking. Drain and rinse the beans in cold fresh water in a colander so that any dirt or small stones will wash away. Discard any beans that float to the top of the water, cracked or badly wrinkled beans. Place beans in pot, and cover two inches of water (if you place your palm flat in the bottom of the pan, fill until the water reaches your wrist). Bring to a boil. Boil vigorously for at least ten minutes, and remove the scum from the surface of the water. Reduce temperature to a good simmer, and after the first thirty minutes of cooking, add the following ingredients:

1 finely chopped medium onion

1 Tbsp. minced garlic

½ tsp. oregano

½ tsp. parsley

1 Tbsp. cilantro (optional)

Stir these ingredients, and continue to simmer, partially covered, for about an hour to and hour and a half or until beans are tender. When beans get close to being done, add the following ingredients:

1 cup cooked chopped bacon or ham

2 packages of Goya®† Ham Flavored Seasoning or any other dry pork bullion, the amount equivalent to make four cups of ham stock.

1 package of Sazón Goya®†

½ Tbsp. white wine vinegar

½ Tbsp. lime juice (optional)

Salt to taste *

Cook for another 10 to 15 minutes, remove from heat and let stand for 20-30 minutes stirring occasionally. Serve with cooked white rice.

Add before serving:

½ tsp. fresh ground black pepper*

*The bacon, ham/pork bullion, and Sazón all contain salt, so taste before adding any more. A familiar mistake is salting and peppering beans at the beginning of cooking. Common sense dictates caution when you are adding salt: an amount that seems barely sufficient to season a full pot may be far too much when the liquid has reduced at the end of cooking. And pepper should never be added at the start of any cooking process. When it is freshly ground into a soup or beans in this case at the last moment, its clean, spicy perfume enhances the flavor of the other ingredients; but if pepper is cooked in the liquid for any length of time, its perfume dissipates and its taste becomes harsh and acrid.

†Goya® Brand products can usually be found in your grocer’s Hispanic Foods section.

Cheesy Potatoes

2009-12-15T20:45:00.000-08:00

Cheesy Potatoes

6 medium russet potatoes, skinned, boiled, and cooled and grated. (boil potatoes in skin, let cool, peel skin off, grate potatoes).
1/2 cube butter
1/2 (1cup) pint sour cream
1 can cream of chicken soup
1/3 cup chopped onion (sautéed in butter)
1 cup shredded cheddar cheese

Mix all ingredients, reserving 1/4 cup shredded cheese to top the mixture.
Place in a 8x8 inch baking dish.

Bake 350 for 20-25 minutes, or until warm.

Pumpkin Chocolate Chip Cookies

2009-10-12T13:24:00.000-07:00

INGREDIENTS

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)

DIRECTIONS

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. Add vanilla, chocolate chips and nuts.

Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 13 minutes or until lightly brown and firm.

Big Soft Ginger Cookies

2009-10-07T11:24:00.000-07:00

Big Soft Ginger Cookies

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup margarine, softened

1 cup white sugar

1 egg

1 tablespoon water (can substitute with 1T of O.J.)

1/4 cup molasses

2 tablespoons white sugar

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Pumpkin Waffles with Buttermilk Syrup

2009-09-30T15:45:00.000-07:00

Batter

2 c. flour

2 Tbsp. baking powder

2 Tbsp. cinnamon

1 Tbsp. sugar

½ tsp. nutmeg

¼ tsp. salt

Mix ingredients together, then add:

4 egg yolks (save whites)

1 c. pumpkin

1 Tbsp. vanilla

1 ½ c. milk

¾ c. melted margarine

Then beat 4 egg whites until stiff peaks form and fold them into the batter.

Cook in waffle iron.

Buttermilk Syrup:

½ cube butter (NOT margarine)

½ c. buttermilk (or substitute 1 Tbsp. lemon juice + ½ c. milk)

1 c. sugar

1 tsp. light corn syrup

Bring to a boil and take off heat. Add 1 tsp baking soda and 1 tsp vanilla. It will bubble up quite a bit, so make sure your pan is large enough. Stir until it settles.

Serve warm over pumpkin waffles. Yummy!

Zucchini Casserole

2009-07-15T13:14:00.000-07:00

ZUCCHINI CASSEROLE

Ingredients:

4 medium zucchini's sliced 1/2" think
(or 2 zucchini & 2 crookneck)

3/4 cup pealed & sliced carrots

water salted

1/2 cup chopped onions

6 Tablespoons butter

2 1/4 cups croutons (herb flavor)

1 can Cream of Chicken Soup

1/2 cup sour cream

Directions:

Put zucchinis and carrots in salted water just to cover. Bring to boil and then to simmer for 15 minutes until tender. Drain.

Saute chopped onion in butter until tender. Then to zucchini mixture add onion mixture, 1/2 the croutons, can of soup, and sour cream. Stir gently.

Preheat oven to 350 degrees. Spray casserole pan and put mixture in pan. Cover with foil.

Bake 30 - 40 minutes.

Add the rest of the croutons the last 10 minutes.

Pancakes from scratch

2009-03-27T11:12:00.000-07:00

This is the recipe I got off of the t.v. show "John and Kate + 8"

1 1/2 cups flour

2 tsp baking powder

3/4 tsp salt

1 egg

2 Tbsp oil

1 1/2 cups milk or more

Optional:

1/2 cup blueberries

1 banana

YUMMY!

x3:

4 1/2

2 1/4

x4:

5 1/2

Blueberry Lemon Muffins with Brown Sugar Topping

2009-03-11T09:50:00.000-07:00

Ingredients:

2 cups flour

1 T. baking powder

1/2 t. salt

1 egg

1 cup sugar

4 T. melted butter

2-3 t. lemon extract

1/2 cup buttermilk

1 1/2 cup frozen or fresh blueberries

brown sugar for topping

Preparation:

Preheat oven to 350 degrees. Whisk flour, baking powder and salt in a medium bowl until combined. Whisk the egg in a second medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick and homogeneous, about 30 seconds; add the melted butter in two or three additions, whisking to combine after each addition. Then gradually add lemon extract, followed by buttermilk. Whisk just to combine.

Add berries to the dry ingredients and gently toss, just to combine. Add buttermilk mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. (Small spots of flour may remain and the batter will be thick. Do not over mix.)

Use a greased cookie scoop or spoon to scoop the batter into muffin tins. To top muffins with brown sugar, use about 1/2 of a small spoonful per muffin and spread over the top of each one. Bake about 2 minutes until lightly golden. Makes about 12.

Kiwi Lime Pie

2009-03-03T10:25:00.000-08:00

Ingredients

1 cup graham cracker crumbs

3 Tbsp. butter, melted

1 14-oz. can sweetened condensed milk

4 egg yolks

1/3 cup lime juice

Thin chocolate cookie wafers

1 kiwi, peeled and sliced

Directions

Heat the oven to 350 degrees. Mic the graham cracker crumbs and butter in a bowl. Firmly press the crumbs against the bottom and sides of a 9-inch pie pan. Bake for 5 minutes.

In another bowl, stir the sweetened condensed milk, egg yolks and lime juice until well mixed. Pour the mixture into the crust and bake for 15 minutes or until an inserted knife comes out clean.

Once the pie cools, push cookie wafers into the filling along the edge. Top with kiwi slices arranged to resemble a shamrock.

Serves 8.

Oreo Cheesecake

2009-03-01T16:57:00.001-08:00

Here is a great copycat recipe for anyone with a sweet tooth! This recipe takes oreo’s to the next level like only The Cheesecake Factory can do. With this simple recipe, you can prepare this cheesecake at home like a pro!

Ingredients

Filling
1 1/2 pound cream cheese
1 cup sugar
5 large eggs
1/4 teaspoon salt
2 teaspoon vanilla
1/4 cup flour
8 ounces sour cream
5 Oreo cookies (coarsely chopped for the batter)
10 coarsely chopped Oreo cookies for the topping

Crust
1 1/2 cup Oreo cookie crumbs (about 25 Oreo cookies finely chopped)
2 tablespoon melted butter
9″ spring form pan (buttered on bottom and sides)

1. Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 1/2″ up the sides, set aside.
2.All Ingredients must be at room temperature before beginning. Beat cream cheese with a mixer on low until fluffy.
3. Slowly add sugar and continue beating cream cheese until mixed well.
4. Add eggs one at a time and continue to beat until blended.
5. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat.
6. Stir in the coarsely chopped oreo cookies with a spoon.
7. Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture.
8. Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes.
9.After that time, keep oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.

Serves 4-6

German Potato Pancakes

2008-11-28T12:49:00.000-08:00

INGREDIENTS
2 eggs
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, peeled and shredded
1/2 cup finely chopped onion
1/4 cup vegetable oil

DIRECTIONS
In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

You can serve them with bratwurst sausage. You can spread cranberry sauce and top the pancakes maple syrup, or applesauce. I like mine with ketchup.

*I also use a lot less oil than what is required by the recipe.

Potato Soup

2008-11-24T19:42:00.000-08:00

6 medium potatoes - diced
enough water to cover potatoes
1 tablespoon chicken bullion
2 carrots - grated

1 cup celery - chopped
1/2 onion - diced

1/2 tsp each: rosemary, thyme, parsley
1 cup sour cream
2 cups milk
*water and bullion can be replaced with Swanson's Chicken Broth*

Heat water and bullion to a full simmer. Start cooking potatoes as you peel them so some are more cooked. As you peel all ingredients, add to water mixture along with herbs. Salt and pepper to taste. Cook until last potatoes are tender. Just before serving, add 2 cups of milk and 1 cup sour cream. Heat, but don't boil.

Shrimp Cocktail

2008-11-24T19:40:00.000-08:00

2 bottles Del Monte Cocktail or seafood sauce
1 plain v-8 or 2 cups tomato sauce
1 cup water
2 to 3 cans shrimp
1/2 cup fine chopped celery
1/2 cup chopped onion
Tabasco sauce to taste

Wash shrimp in cold water 2 to 3 times. Combine all and serve.

Bul Kogi

2008-10-30T15:05:00.001-07:00

BUL KOGI
2 pounds sirloin steak
3 x scallions, spring or green onions
4 Cloves garlic
5 tablespoons soy sauce
2 tablespoons sesame oil
1/4 cup sugar
2 tablespoons sherry
1/4 cup beef stock optional, prefer veal stock if possible
1/8 teaspoon black pepper

Directions
1. Slice the steak very thin on the bias. Score each piece with an X.

2. Chop the scallions and crush the garlic. Combine these ingredients with the remaining seasonings in a bowl. Add the meat to the marinade and mix well until all sides of the steak are coated.

3. The meat may be grilled immediately. The best results are obtained if the steak is marinated for 2 hours. The marinade will keep overnight Variation: Use rib steak or flank steak.

Bul Kogi is so popular that many Koreans consider it the national meat dish. Serve with rice and kimchi.

Kimchi

2008-10-30T15:04:00.000-07:00

KIMCHI
3 tablespoons plus 1 teaspoon pickling salt 6 cups water
2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar

1. Dissolve the 3 tablespoons salt in the water. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours.

2. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days,until the kimchi is as sour as you like.

3. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.

Hawaiian Fried Rice

2008-10-30T15:03:00.000-07:00

3 tablespoons soy sauce
1 teaspoon Asian sesame oil
2 tablespoons canola oil
4 large shallots, peeled and diced
3 cloves garlic, chopped
1 cup pineapple, finely diced
6 cups cold cooked white rice
1 1/2 teaspoon salt
2 teaspoons sugar
3 eggs, beaten
1 cup chopped scallions
1 cup Chinese waxy sausages, chopped
1/2 cup macadamia nuts, roughly chopped

In large saute pan, heat canola oil over medium-high heat. Saute shallots and sausages 1 minute, then add garlic and saute another 30 seconds. Add pineapple, cooked rice, soy sauce, salt, sesame oil and sugar and stir-fry about 4 to 5 minutes.

Make well in middle of rice, add eggs and stir-fry just the eggs 2 minutes until mostly scrambled. Slowly stir in rice from edges until eggs are incorporated and cooked through. Garnish with scallions and nuts.

Aimee's Granola Cereal

2008-10-12T15:40:00.000-07:00

Granola Cereal

Step 1:
10 c rolled oats
2 c Wheat Germ
2 c chopped unsalted nuts of your choice (pecans and almonds is what I used) You can buy the almonds sliced.
2 c sunflower seeds
1 c sesame seeds
1 c coconut
1 t salt
2 t cinnamon
¾ c brown sugar

Combine in large bowl

Step 2:
In a separate bowl mix together

2/3 c honey
¾ c light tasting vegetable oil (Crisco)
½ c water

mix together and warm in microwave, this makes it easier to combine with the dry ingredients.

Step 3:
Make a well (hole) in center of dry ingredients and pour liquid in it.
Mix thoroughly

Spread on cookie sheet, no more than ½ inch thick.
Roast 300 degrees in oven for 10-15 min at a time, stir spread out and repeat until its golden brown. (I baked it twice at 15 min)

Let cool

Stir in 2 cups dried fruit of your choice (I used cranberries)

Store in airtight container (zip lock bags work fine)

I store it in the freezer so it makes the milk extra cold.

YUMMY!

Chocolate Chip Pumpkin Bread

2008-10-12T15:37:00.000-07:00

Favorite Pumpkin Chocolate Chip Bread
(From Sunset Magazine)

Prep and Cook Time: About 1 ¼ hours
Makes: 2 loaves, about 10 servings each.
Notes: You can store this bread airtight at room temperature up to 3 days or freeze up to 3 months.

2 cups all-purpose flour
1-¼ cups firmly packed dark brown sugar
1 cup granulated sugar
1-cup chocolate chips, (can be substituted with coarsely chopped walnuts or pecans)
½ cup raisins (optional)
1 ½ teaspoons baking soda
1-½ teaspoons ground cinnamon
1-¼ teaspoons ground nutmeg
¾ teaspoon salt
¾ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon ground ginger
3 large eggs
1 ¾ cups mashed pumpkin
¾ cup vegetable oil

1.) Preheat oven to 350 degrees (325 convection)
2.) In a large bowl, mix flour, brown sugar, granulated sugar, nuts/and or chocolate chips, raisins, baking soda, cinnamon, nutmeg, salt, cloves, allspice, and ginger until well blended.
3.) In another bowl, whisk together eggs, mashed pumpkin, and oil until well blended.
4.) Add wet ingredients to flour mixture and stir just until well blended.
5.) Bake until bread pulls from pan sides and a wooden skewer inserted in center of thickest part comes out clean, 50 to 60 minutes. Let bread cool in pans on a rack for about 15 minutes. Cut around outside edges of bread and invert onto racks. Cool thoroughly.

Gingersnap-Pear Cheesecake

2008-10-12T15:33:00.001-07:00

Gingersnap-Pear Cheesecake

6 tablespoons unsalted butter, melted
1 1/2 cups crushed gingersnaps (about 40 cookies)
2 small ripe pears (any kind), peeled, cored, and sliced 1/8 inch thick
1/4 teaspoon ground ginger
16 ounces cream cheese, at room temperature
1 1/4 cups granulated sugar
2 large eggs, at room temperature
3 teaspoons vanilla extract
1 cup sour cream, at room temperature

Heat oven to 350° F.

In a medium bowl, combine the butter and crushed gingersnaps. Press the mixture into a 9-inch springform pan, working the crumbs over the bottom and then up the sides. Bake for 20 minutes.

In a small bowl, toss the pears and ginger. Line the cooled crust with the pears, overlapping the slices slightly.

In a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes. Add 1 cup of the sugar and beat for 2 minutes. Add the eggs, 1 at a time, and mix until combined. Stir in 2 teaspoons of the vanilla. Pour the mixture over the pears. Bake until the top is barely set but still slightly wobbly, about 50 minutes. Transfer pan to a wire rack but leave oven on.

In a small bowl, combine the sour cream and the remaining sugar and vanilla. Pour over the cheesecake and bake for 8 minutes. Transfer to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours before serving.

In Advance: Make the cheesecake and refrigerate for up to 2 days. Slice it just before serving, running the knife under warm water after each cut.

Yield: Makes 8 to 12 servings

NUTRITION PER SERVING
CALORIES 430(54% from fat); FAT 26g (sat 15g); CHOLESTEROL 100mg; CARBOHYDRATE 45g; SODIUM 316mg; PROTEIN 5g; FIBER 1g; SUGAR 31g