Well, I'm going to start the long task of compiling all the recipes into one thread... If you want/can, please post a compilation of a forum's recipes. It helps to copy and paste through word.
Main Forum
Breads & Pastries
Popovers
I've made these little popovers many, many times. Each time, they are eaten up in an instant.
Ingredients:
2 eggs
1 cup flour
1 cup milk
1/2 tsp salt
1 tbsp melted butter
OPTIONAL:
Vanilla Extract
Melted Butter
Powdered Sugar
Whipping Cream
Orange Juice
Orange Rind
Recipe:
Start by greasing a 12 cup muffin tin. Make sure you coat it well or the popovers WILL get stuck. Beat the eggs and milk together. Then, add the butter, salt and flour and mix well. Fill the muffin tins (do NOT use paper, or any other sort of liners for these) with the batter. Set the oven to 450 degrees Fahrenheit (do not preheat). Bake the popovers for 20 to 25 minutes. When they're done, they should be hollow.
OPTIONAL:
To make these savory popovers into a sweet dessert, you can try these very simple extras.
1. Melt about half a stick of butter and add in about 3 tsp of vanilla extract. Using a pastry brush, coat the tops of the popovers with the butter and extract. Sprinkle on powdered sugar.
2. Zest one orange and then juice it. Set aside. Whip heavy whipping cream in a bowl (you can use pre-made instead). Once it forms peaks, gently fold in the orange juice and zest making sure not to deflate the cream. Fill a piping bag with the cream and fill the popovers with the cream. To make sure the cream doesn't come out all over the place, put the popovers in a paper muffin cup after filling them
3. Follow the filling in idea 2. Then, follow the steps from idea one but replace the vanilla extract with orange extract.
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Breads & Pastries
Quote:
Popovers
I've made these little popovers many, many times. Each time, they are eaten up in an instant.
Ingredients:
2 eggs
1 cup flour
1 cup milk
1/2 tsp salt
1 tbsp melted butter
OPTIONAL:
Vanilla Extract
Melted Butter
Powdered Sugar
Whipping Cream
Orange Juice
Orange Rind
Recipe:
Start by greasing a 12 cup muffin tin. Make sure you coat it well or the popovers WILL get stuck. Beat the eggs and milk together. Then, add the butter, salt and flour and mix well. Fill the muffin tins (do NOT use paper, or any other sort of liners for these) with the batter. Set the oven to 450 degrees Fahrenheit (do not preheat). Bake the popovers for 20 to 25 minutes. When they're done, they should be hollow.
OPTIONAL:
To make these savory popovers into a sweet dessert, you can try these very simple extras.
1. Melt about half a stick of butter and add in about 3 tsp of vanilla extract. Using a pastry brush, coat the tops of the popovers with the butter and extract. Sprinkle on powdered sugar.
2. Zest one orange and then juice it. Set aside. Whip heavy whipping cream in a bowl (you can use pre-made instead). Once it forms peaks, gently fold in the orange juice and zest making sure not to deflate the cream. Fill a piping bag with the cream and fill the popovers with the cream. To make sure the cream doesn't come out all over the place, put the popovers in a paper muffin cup after filling them
3. Follow the filling in idea 2. Then, follow the steps from idea one but replace the vanilla extract with orange extract.
Quote:
Whole Grain Sunflower Bread
1 1/2 cups milk
2 Tbsp Cooking Oil
1 Tbsp honey
2 1/2 Bread Flour
3/4 Rye Flour
3/4 Whole Wheat Flour
3/4 Tsp salt
1 tsp Yeast
3 Tbsp Dark Raisins
3 tbsp Shelled Sunflower Seeds
Add all ingredients into bread machine. Select Dough manual cycle. at the end of the cycle, place in a bowl and smear with cooking oil. Allow to rise in a warm location for 30 minutes. Punch down. Roll into 1/4" rectangle. Roll tightly and seal ends. Bake in a 425 degree oven for 25 minutes.
1 1/2 cups milk
2 Tbsp Cooking Oil
1 Tbsp honey
2 1/2 Bread Flour
3/4 Rye Flour
3/4 Whole Wheat Flour
3/4 Tsp salt
1 tsp Yeast
3 Tbsp Dark Raisins
3 tbsp Shelled Sunflower Seeds
Add all ingredients into bread machine. Select Dough manual cycle. at the end of the cycle, place in a bowl and smear with cooking oil. Allow to rise in a warm location for 30 minutes. Punch down. Roll into 1/4" rectangle. Roll tightly and seal ends. Bake in a 425 degree oven for 25 minutes.
Quote:
Cuban Bread.
1 Package yeast
1 cup lukewarm water
3/4 tbsp salt
1/2 tbsp sugar
3 1/2 cup plain bread flour
Dissolve the yeast in the water and add the salt and sugar, stirring thoroughly. Add the flour, 1 cup at a time, beating it with a wodden spoon. Add enough flour to make stiff dough. When the dough is thoroughly mixed, shape it into a ball. Place in an greased bowl and grease the top. Cover with a towel and let stand in a warm place (80-85 degrees) until doubled in size. Turn the dough out onto a lightly floured board and shape into two long French-style loaves or round Italian-style loaves. Arrange on a baking sheet heavily sprinkled with cornmeal and allow to rise 5 minutes. Slash the tops of the loaves in 2 or 3 places with a knife or scissors. Place a pan of boiling water in the bottom of the oven and make the loaves until they are crust and done about 40-45 minutes.
1 Package yeast
1 cup lukewarm water
3/4 tbsp salt
1/2 tbsp sugar
3 1/2 cup plain bread flour
Dissolve the yeast in the water and add the salt and sugar, stirring thoroughly. Add the flour, 1 cup at a time, beating it with a wodden spoon. Add enough flour to make stiff dough. When the dough is thoroughly mixed, shape it into a ball. Place in an greased bowl and grease the top. Cover with a towel and let stand in a warm place (80-85 degrees) until doubled in size. Turn the dough out onto a lightly floured board and shape into two long French-style loaves or round Italian-style loaves. Arrange on a baking sheet heavily sprinkled with cornmeal and allow to rise 5 minutes. Slash the tops of the loaves in 2 or 3 places with a knife or scissors. Place a pan of boiling water in the bottom of the oven and make the loaves until they are crust and done about 40-45 minutes.
Quote:
Red lobsters cheese biscuits...
2 cups Bisquick
2/3 cups milk
1/2 cup shredded cheddar
1/2 cup butter, melted
1/4 tsp garlic powder
Heat oven to 450 degrees. Combine Bisquick, milk and cheese until a soft dough forms. Don't over mix or your biscuits will be tough. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8-10 minutes until golden brown. Mix butter and garlic powder and brush mixture over warm biscuits before removing from cooking sheet.
2 cups Bisquick
2/3 cups milk
1/2 cup shredded cheddar
1/2 cup butter, melted
1/4 tsp garlic powder
Heat oven to 450 degrees. Combine Bisquick, milk and cheese until a soft dough forms. Don't over mix or your biscuits will be tough. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8-10 minutes until golden brown. Mix butter and garlic powder and brush mixture over warm biscuits before removing from cooking sheet.
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Seriously, no one can comprehend my love for banana loaf (which I might call banana bread out of habit; I mean the same thing).
So here's a great recipe I got from my Aunt. Feel free to post variations below, I've made one before that had chocolate chips in it, it was FANTASTIC!
Going Bananas
1 ½ cups sugar
3 eggs
3/4 cup oil
2 cups flour
2 tsp baking soda
½ tsp salt
1 tsp cinnamon
1 tsp allspice
2 cups mashed bananas
½ cup raisins
Set oven at 350F. Grease and flour a bundt pan or two loaf pans.
Beat sugar and eggs until creamy. Mix in oil.
Sift flour, baking soda, salt, cinnamon and allspice. Add to creamed mixture.
Mix in bananas and raisins.
Pour into loaf pans and bake for 1 hour or until well done.
*I haven't tried it with raisins yet, though I'm sure it'd be delicious all the same. Also, tried making muffins with the extra batter cuz I only have one loaf pan. Didn't work. The batter's too heavy. My Aunt says it works really well in a bundt pan, so I'm going to try that sometime.*
So here's a great recipe I got from my Aunt. Feel free to post variations below, I've made one before that had chocolate chips in it, it was FANTASTIC!
Going Bananas
1 ½ cups sugar
3 eggs
3/4 cup oil
2 cups flour
2 tsp baking soda
½ tsp salt
1 tsp cinnamon
1 tsp allspice
2 cups mashed bananas
½ cup raisins
Set oven at 350F. Grease and flour a bundt pan or two loaf pans.
Beat sugar and eggs until creamy. Mix in oil.
Sift flour, baking soda, salt, cinnamon and allspice. Add to creamed mixture.
Mix in bananas and raisins.
Pour into loaf pans and bake for 1 hour or until well done.
*I haven't tried it with raisins yet, though I'm sure it'd be delicious all the same. Also, tried making muffins with the extra batter cuz I only have one loaf pan. Didn't work. The batter's too heavy. My Aunt says it works really well in a bundt pan, so I'm going to try that sometime.*
Quote:
Grandma Rosie's Fabulous Challah
You will need:
7 cups flour
1 tablespoon salt
1/2 cup sugar (or honey)
2 pkg yeast + 1/3 cup warm water
1/2 cup oil
4 eggs
1 cup boiling water
1/2 cup cold water
This recipe makes the equivalent of 3 braided loaves. This is a sweeter bread.
Beat eggs in a small bowl.
In a large bowl mix oil, sugar and salt.
Add boiling water to large bowl and stir until all is dissolved.
Sprinkle yeast into a measuring cup with 1/3 cup warm water. Wait a few minutes, then stir.
Add cold water to mixture in large bowl. (The stuff in the bowl should now be the right temperature to add yeast. If too hot, wait a few minutes; if too cold, put the bowl in the microwave to heat it.)
Add yeast to large bowl.
Add eggs to large bowl, reserving about 1 tablespoon.
Add flour 1 cup at a time, mixing thoroughly after each addition.
Turn out dough onto floured board and knead for 5 minutes, adding more flour as needed (but not too much). Dough is ready if it springs back after being poked with a finger.
Put back into bowl, cover with dishtowel, and put in warm oven (heated to 170-200F, and then turned off beforehand) until doubled - about 1 hour.
Turn out onto floured board and knead for 1-2 minutes.
Divide dough into thirds.
Take one of the thirds, and knead for another minute. Form into 3 large snakes for braid. For braids, pinch ends of 3 large snakes together and begin braiding. Pinch ends together when done. Place in greased loaf pan.
Repeat for 2 other thirds. Put formed loaves into oven (pre-heated and then turned off, as before) for about 45 minutes.
Remove from oven. Turn oven to 350.
Brush tops gently with reserved egg. Sprinkle with poppy seeds, if desired.
Bake for about 30 minutes. Times will vary. Watch for moderate browning on top, but be careful not to allow scorching on bottom.
Remove from pans, and put on dish towels to cool.
You will need:
7 cups flour
1 tablespoon salt
1/2 cup sugar (or honey)
2 pkg yeast + 1/3 cup warm water
1/2 cup oil
4 eggs
1 cup boiling water
1/2 cup cold water
This recipe makes the equivalent of 3 braided loaves. This is a sweeter bread.
Beat eggs in a small bowl.
In a large bowl mix oil, sugar and salt.
Add boiling water to large bowl and stir until all is dissolved.
Sprinkle yeast into a measuring cup with 1/3 cup warm water. Wait a few minutes, then stir.
Add cold water to mixture in large bowl. (The stuff in the bowl should now be the right temperature to add yeast. If too hot, wait a few minutes; if too cold, put the bowl in the microwave to heat it.)
Add yeast to large bowl.
Add eggs to large bowl, reserving about 1 tablespoon.
Add flour 1 cup at a time, mixing thoroughly after each addition.
Turn out dough onto floured board and knead for 5 minutes, adding more flour as needed (but not too much). Dough is ready if it springs back after being poked with a finger.
Put back into bowl, cover with dishtowel, and put in warm oven (heated to 170-200F, and then turned off beforehand) until doubled - about 1 hour.
Turn out onto floured board and knead for 1-2 minutes.
Divide dough into thirds.
Take one of the thirds, and knead for another minute. Form into 3 large snakes for braid. For braids, pinch ends of 3 large snakes together and begin braiding. Pinch ends together when done. Place in greased loaf pan.
Repeat for 2 other thirds. Put formed loaves into oven (pre-heated and then turned off, as before) for about 45 minutes.
Remove from oven. Turn oven to 350.
Brush tops gently with reserved egg. Sprinkle with poppy seeds, if desired.
Bake for about 30 minutes. Times will vary. Watch for moderate browning on top, but be careful not to allow scorching on bottom.
Remove from pans, and put on dish towels to cool.
Soups, Salads & Starters
Quote:
I heart love heart soup! So, here is a collection of recipes I got so far for the stuff. (With the exception of seafood chowder, it's not "soup". It's chowder.)
Leek and Potato Soup
2 tsps unsalted stick margarine
4-5 leeks, cleaned & sliced (about 7 cups)
3 shallots, chopped (or green onions)
4 cups low-sodium vegetable broth
2 small all-purpose potatoes, peeled & diced
2 cups skim milk
1/4 cup dry white wine
½ tsp freshly ground black pepper
Dash of curry powder (optional)
1. In a large non-stick saucepan or Dutch oven, melt the margarine. Add the leeks and shallots; cook, stirring as needed, until softened, 6-8 minutes.
2. Add the broth and potatoes; bring to a boil. Reduce heat and simmer, covered, until the potatoes are tender, about 20 minutes.
3. Stir in the milk, wine, pepper and curry powder. Cook, stirring as needed, until the mixture just comes to a boil.
Makes 4 servings.
*I haven't made this one yet. Will post the results when I do.*
Leek and Potato Soup
2 tsps unsalted stick margarine
4-5 leeks, cleaned & sliced (about 7 cups)
3 shallots, chopped (or green onions)
4 cups low-sodium vegetable broth
2 small all-purpose potatoes, peeled & diced
2 cups skim milk
1/4 cup dry white wine
½ tsp freshly ground black pepper
Dash of curry powder (optional)
1. In a large non-stick saucepan or Dutch oven, melt the margarine. Add the leeks and shallots; cook, stirring as needed, until softened, 6-8 minutes.
2. Add the broth and potatoes; bring to a boil. Reduce heat and simmer, covered, until the potatoes are tender, about 20 minutes.
3. Stir in the milk, wine, pepper and curry powder. Cook, stirring as needed, until the mixture just comes to a boil.
Makes 4 servings.
*I haven't made this one yet. Will post the results when I do.*
Quote:
Mushroom-Barley Soup
3/4 cup pearl barley
1 tbps olive oil
4 onions, chopped
2 celery stalks, chopped (optional)
1 ½ pounds mushrooms, sliced
4 cups low-sodium beef broth
3 carrots, sliced
2 tbsp tomato paste (no salt added)
½ tsp salt
Freshly ground black pepper, to taste
Minced parsley
1. In a large saucepan, stir the barley and 4 cups of water; bring to a boil. Reduce the heat and simmer, partially covered, until the barley is partially cooked, about 30 minutes.
2. Meanwhile, in a Dutch oven, heat the oil. Add the onions and celery, cook, stirring as needed until soft (6-8 minutes). Add the mushrooms and cook, stirring as needed, until softened, about 5 minutes.
3. Add the broth, carrots, tomato paste and barley with its liquid; bring to a boil. Reduce the heat and simmer, partially covered, stirring as needed, until the barley and carrots are tender, about 30 minutes. Stir in the salt and pepper, serve, garnish with parsley.
Makes 6 servings.
3/4 cup pearl barley
1 tbps olive oil
4 onions, chopped
2 celery stalks, chopped (optional)
1 ½ pounds mushrooms, sliced
4 cups low-sodium beef broth
3 carrots, sliced
2 tbsp tomato paste (no salt added)
½ tsp salt
Freshly ground black pepper, to taste
Minced parsley
1. In a large saucepan, stir the barley and 4 cups of water; bring to a boil. Reduce the heat and simmer, partially covered, until the barley is partially cooked, about 30 minutes.
2. Meanwhile, in a Dutch oven, heat the oil. Add the onions and celery, cook, stirring as needed until soft (6-8 minutes). Add the mushrooms and cook, stirring as needed, until softened, about 5 minutes.
3. Add the broth, carrots, tomato paste and barley with its liquid; bring to a boil. Reduce the heat and simmer, partially covered, stirring as needed, until the barley and carrots are tender, about 30 minutes. Stir in the salt and pepper, serve, garnish with parsley.
Makes 6 servings.
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Tortellini Soup
1 tbsp unsalted stick margarine
2 cups sliced mushrooms
1 garlic clove, minced
2 cups low-sodium vegetable broth
One 14 & ½ ounce can Italian-style stewed tomatoes
3 cups frozen cheese tortellini
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
Freshly ground black pepper, to taste
1. In a large nonstick saucepan or Dutch oven, melt the margarine. Add the mushrooms and garlic; cook, stirring as needed, until softened, 2-3 minutes.
2. Add the broth, tomatoes, and 3 cups water; bring to a boil. Add the tortellini, return to a boil. Reduce the heat and simmer, stirring as needed, until the tortellini are cooked, about 10 minutes. Stir in the spinach and return to a boil. Serve, sprinkled with pepper.
Makes 6 servings.
1 tbsp unsalted stick margarine
2 cups sliced mushrooms
1 garlic clove, minced
2 cups low-sodium vegetable broth
One 14 & ½ ounce can Italian-style stewed tomatoes
3 cups frozen cheese tortellini
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
Freshly ground black pepper, to taste
1. In a large nonstick saucepan or Dutch oven, melt the margarine. Add the mushrooms and garlic; cook, stirring as needed, until softened, 2-3 minutes.
2. Add the broth, tomatoes, and 3 cups water; bring to a boil. Add the tortellini, return to a boil. Reduce the heat and simmer, stirring as needed, until the tortellini are cooked, about 10 minutes. Stir in the spinach and return to a boil. Serve, sprinkled with pepper.
Makes 6 servings.
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WONTON SOUP
1/2 lb. ground pork
SEASONINGS:
1 1/2 tbsp. light soy sauce
1/8 tsp. sugar
1 tbsp. dry sherry or cooking wine
Black pepper, to taste
1 tsp. ginger
1 tsp. finely chopped scallions
1 tbsp. cornstarch, dissolved in 4 tbsp. of chicken stock or water
2 tsp. sesame oil
Wonton wrappers about 40
5 c. chicken stock
2 c. spinach leaves, torn coarsely
Salt or light soy sauce to taste
Chop ground pork again to loosen its formation. Put pork in bowl add seasonings and mix until smooth. Divide into 40 portions or amount of wonton wrappers and wrap them into wontons.
WONTONS:
1 c. all purpose flour
1/2 tsp. salt
1/4 tsp. baking powder
1/2 c. cold water
Flour for dusting
Cornstarch for dusting
Combine the flour, salt and baking powder; then add the water little by little until mixture resembles a coarse meal soft but not too wet. Depending on the flour, you may have to use a little less or more water.
Form it into a ball and a floured surface work and knead it about 5 minutes. Dusting with flour when necessary, until dough is smooth and no longer sticky. Cover with a damp cloth and let it rest for 30 minutes. Divide dough in half. Cover 1 piece with damp cloth and roll the other into a thin sheet on a floured surface so it's about 9 1/2 inches wide, 18 inches long and 1/16 inches thick.
Dust the surface of the dough generously with cornstarch. Trim the edges and cut the sheet crosswise into 6 3 inch strips. Stack the strips and cut crosswise 3 times to make 3 inch squares. Repeat with the other piece of dough. You'll get 36 to 40 sq. wrappers.
Don't waste the scraps cut them into small pieces and deep fry, them until lightly brown. They're good sprinkled over a creamy soup or just as is a small munch sprinkled with a little salt.
Well dusted with cornstarch, stacked and tightly wrapped in aluminum foil. Wonton wrappers keep in refrigerator for about 1 week; frozen they keep for months. Defrost thoroughly before using.
Bring 6 cups of water to a boil in a large pot. Turn heat to medium high, drop in the wontons, and stir gently. When water boils again. Add 1 1/2 cups of cold water, when it comes to a boil again add another 1 1/2 cups of cold water.
When water comes to a boil third time, let it boil for about 2 minutes. The wontons are cooked they float to the top.
Repeatedly adding cold water serves 2 purposes; it gives wontons enough time to cool well as rinsing them, since wontons should not be rinsed after cooking as noodles.
After boiling, the wontons be covered and stored 2 to 3 in the refrigerator. Submerge them in cold water to separate them before adding them soup.
COMPLETING THE SOUP:
Bring stock to a simmer medium heat, and drop wonton into it. Add torn spinach, and when stew comes to a boil, turn heat to low and simmer for about 2 minutes. Season to taste with light sauce or salt.
NOTE: Diced fresh shrimp may be used in place of grooves pork.
From http://www.cooks.com/rec/doc/0,1848,140181-236201,00.html
1/2 lb. ground pork
SEASONINGS:
1 1/2 tbsp. light soy sauce
1/8 tsp. sugar
1 tbsp. dry sherry or cooking wine
Black pepper, to taste
1 tsp. ginger
1 tsp. finely chopped scallions
1 tbsp. cornstarch, dissolved in 4 tbsp. of chicken stock or water
2 tsp. sesame oil
Wonton wrappers about 40
5 c. chicken stock
2 c. spinach leaves, torn coarsely
Salt or light soy sauce to taste
Chop ground pork again to loosen its formation. Put pork in bowl add seasonings and mix until smooth. Divide into 40 portions or amount of wonton wrappers and wrap them into wontons.
WONTONS:
1 c. all purpose flour
1/2 tsp. salt
1/4 tsp. baking powder
1/2 c. cold water
Flour for dusting
Cornstarch for dusting
Combine the flour, salt and baking powder; then add the water little by little until mixture resembles a coarse meal soft but not too wet. Depending on the flour, you may have to use a little less or more water.
Form it into a ball and a floured surface work and knead it about 5 minutes. Dusting with flour when necessary, until dough is smooth and no longer sticky. Cover with a damp cloth and let it rest for 30 minutes. Divide dough in half. Cover 1 piece with damp cloth and roll the other into a thin sheet on a floured surface so it's about 9 1/2 inches wide, 18 inches long and 1/16 inches thick.
Dust the surface of the dough generously with cornstarch. Trim the edges and cut the sheet crosswise into 6 3 inch strips. Stack the strips and cut crosswise 3 times to make 3 inch squares. Repeat with the other piece of dough. You'll get 36 to 40 sq. wrappers.
Don't waste the scraps cut them into small pieces and deep fry, them until lightly brown. They're good sprinkled over a creamy soup or just as is a small munch sprinkled with a little salt.
Well dusted with cornstarch, stacked and tightly wrapped in aluminum foil. Wonton wrappers keep in refrigerator for about 1 week; frozen they keep for months. Defrost thoroughly before using.
Bring 6 cups of water to a boil in a large pot. Turn heat to medium high, drop in the wontons, and stir gently. When water boils again. Add 1 1/2 cups of cold water, when it comes to a boil again add another 1 1/2 cups of cold water.
When water comes to a boil third time, let it boil for about 2 minutes. The wontons are cooked they float to the top.
Repeatedly adding cold water serves 2 purposes; it gives wontons enough time to cool well as rinsing them, since wontons should not be rinsed after cooking as noodles.
After boiling, the wontons be covered and stored 2 to 3 in the refrigerator. Submerge them in cold water to separate them before adding them soup.
COMPLETING THE SOUP:
Bring stock to a simmer medium heat, and drop wonton into it. Add torn spinach, and when stew comes to a boil, turn heat to low and simmer for about 2 minutes. Season to taste with light sauce or salt.
NOTE: Diced fresh shrimp may be used in place of grooves pork.
From http://www.cooks.com/rec/doc/0,1848,140181-236201,00.html
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Kitsune Udon, or "Fox" Udon, is a wonderful little soup dish with noodles and tofu. In ancient Japan, it was believed that Kitsune spirits enjoyed fried tofu, thus, Kitsune Udon was born.
Ingredients
1 Package Extra Firm Tofu
2-3 Green Onions (Optional)
1 Package of Dry Udon Noodles
Asian Soup Base
Soy Sauce (Optional)
Oil
Recipe
Begin by cooking the udon noodles according to the directions on the package. Drain and set aside.
Drain the tofu. Wrap the tofu in paper towels and press firmly to squeeze out any excess water. Continue 2 to 3 more times.
Lay tofu down on cutting bored. Wet a very sharp knife and carefully begin to cut the tofu into layers. 3-4 layers is sufficient. Next, start from one corner and cut diaganally, creating 2 triangles.
This next step can be done two ways.
1. In deep fryer, add enough oil for frying. Set temperature to 350 degrees F. Place tofu in the frying basket in a single layer making sure not to overlap the pieces. This may have to be done in several batches. Lower the tofu down into the hot oil and fry for 5 minutes. Remove the tofu and drain on paper towels.
2. In a pan, heat about 1/4 an inch of oil to about 350 F. Add the tofu in and fry until golden brown and crispy.
While the tofu is draining, add water (enough for however much soup you'd like) to a pot and begin heating it on high. Add some Asian Soup Base (A soysauce like liquid found in a bottle. If you can't find this at your store, use regular soy sauce and spice to your liking.) to the water. Add as much or as little as you want. Turn the heat off just before the liquid begins to boil. In a bowl, add udon noodles at the bottom. Top that with one or two pieces of the fried tofu. Spoon the soup liquid over the top of the tofu and noodles. Sprinkle the top with chopped green onions and a few drops of soy sauce.
I actually have a picture of the Kitsune Udon I made. At the time, I didn't have any green onions, so it's not very fancy looking. I just threw it together quickly. Enjoy! ^-^
Ingredients
1 Package Extra Firm Tofu
2-3 Green Onions (Optional)
1 Package of Dry Udon Noodles
Asian Soup Base
Soy Sauce (Optional)
Oil
Recipe
Begin by cooking the udon noodles according to the directions on the package. Drain and set aside.
Drain the tofu. Wrap the tofu in paper towels and press firmly to squeeze out any excess water. Continue 2 to 3 more times.
Lay tofu down on cutting bored. Wet a very sharp knife and carefully begin to cut the tofu into layers. 3-4 layers is sufficient. Next, start from one corner and cut diaganally, creating 2 triangles.
This next step can be done two ways.
1. In deep fryer, add enough oil for frying. Set temperature to 350 degrees F. Place tofu in the frying basket in a single layer making sure not to overlap the pieces. This may have to be done in several batches. Lower the tofu down into the hot oil and fry for 5 minutes. Remove the tofu and drain on paper towels.
2. In a pan, heat about 1/4 an inch of oil to about 350 F. Add the tofu in and fry until golden brown and crispy.
While the tofu is draining, add water (enough for however much soup you'd like) to a pot and begin heating it on high. Add some Asian Soup Base (A soysauce like liquid found in a bottle. If you can't find this at your store, use regular soy sauce and spice to your liking.) to the water. Add as much or as little as you want. Turn the heat off just before the liquid begins to boil. In a bowl, add udon noodles at the bottom. Top that with one or two pieces of the fried tofu. Spoon the soup liquid over the top of the tofu and noodles. Sprinkle the top with chopped green onions and a few drops of soy sauce.
I actually have a picture of the Kitsune Udon I made. At the time, I didn't have any green onions, so it's not very fancy looking. I just threw it together quickly. Enjoy! ^-^
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This is a FANTASTIC form of pasta salad. I don't like mayo, so this recipe works wonders for me. It doesn't last really long in the fridge (pasta starts to get soggy) so I recommend only making what you need, or enough for two days. Beyond that it doesn't taste as good as it does when fresh. Enjoy!
Pasta Vegetable Salad
8oz rotini pasta
1/3 cup olive oil
2 cloves garlic, crushed
1 tsp dried oregano leaves
½ tsp dried mint
2 limes, juice of (about 3 tbsp)
1 tsp sugar
1 sweet red pepper, slivered
2 green peppers, slivered
½ red onion, thinly sliced
1 cucumber, peeled, seeded, in cubes
6 oz feta cheese, in cubes
Cook the pasta until tender. Rinse in hot water and then in cold water.
Meanwhile, mix the olive oil, garlic, oregano, mint, lime juice and sugar in a jar and shake well. Toss the dressing with the pasta, red and green peppers, onion and cucumber. Top with the feta. Serve at close to room temperature.
Serves 8 as side dish.
Pasta Vegetable Salad
8oz rotini pasta
1/3 cup olive oil
2 cloves garlic, crushed
1 tsp dried oregano leaves
½ tsp dried mint
2 limes, juice of (about 3 tbsp)
1 tsp sugar
1 sweet red pepper, slivered
2 green peppers, slivered
½ red onion, thinly sliced
1 cucumber, peeled, seeded, in cubes
6 oz feta cheese, in cubes
Cook the pasta until tender. Rinse in hot water and then in cold water.
Meanwhile, mix the olive oil, garlic, oregano, mint, lime juice and sugar in a jar and shake well. Toss the dressing with the pasta, red and green peppers, onion and cucumber. Top with the feta. Serve at close to room temperature.
Serves 8 as side dish.
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This is something I made originally for a Halloween party. I made them again a few days ago while visiting my sister. Once again, they were a huge hit. They're very simple to make.
Garlic Bread Bites
Ingredients:
1 Tube of Croissant Dough
Minced Garlic
Preheat the oven according to the directions on the tube. Unroll the croissant dough. Place each triangle on top of each other and press them together. Roll the dough into a ball, but try not to break the dough too much. Cut off small bite size pieces of dough and place on a baking tray. Make an indent with your thumb on each piece of the dough. Spoon in a bit of the minced garlic into each ditch. Bake until the bottoms are browned and the top is firmed.
Garlic Bread Bites
Ingredients:
1 Tube of Croissant Dough
Minced Garlic
Preheat the oven according to the directions on the tube. Unroll the croissant dough. Place each triangle on top of each other and press them together. Roll the dough into a ball, but try not to break the dough too much. Cut off small bite size pieces of dough and place on a baking tray. Make an indent with your thumb on each piece of the dough. Spoon in a bit of the minced garlic into each ditch. Bake until the bottoms are browned and the top is firmed.
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Basic white sauce! You can add herbs, spices, cheese, mushrooms, or whatever your heart desires to it. It's a good foundation which I'm really surprised more people don't know about. Seems like if it doesn't come from a package these days most people won't know how to cook it. Okay I'm rambling, on to the sauce.
Thin (1 cup):
1 tbsp butter
1 tbsp flour
1/4 tsp salt
1 cup milk
Medium (1 cup):
2 tbsp butter
2 tbsp flour
1/4 tsp salt
1 cup milk
Thick (1 cup):
3 tbsp butter
4 tbsp flour
1/4 tsp salt
1 cup milk
Cooking instructions:
Melt butter in saucepan over low heat. Blend in flour and salt. Add milk all at once. Cook quickly, stirring constantly until mixture thickens and bubbles. It WILL burn if you don't keep an eye on it.
plain pastry recipe:
Single crust:
1 1/2 cups sifted all purpose flour
1/2 tsp salt
1/2 cup shortening
4 to 5 tbsp cold water
Double crust or lattice top:
2 cups sifted flour
1 tsp salt
2/3 cup shortening
5 to 7 tbsp cold water
Instructions:
Sift flour and salt. Cut in shortening till pieces are size of small peas. Sprinkle water over 1 tbsp at a time, tossing mixture after each addition. Form into ball, flatten on lightly floured surface. Roll 1/8 inch thick from center.
Spätzli!
Ingredients:
2 eggs
1/2 cup milk
1/2 tsp. salt
1 pinch nutmeg
1 pinch white pepper
1/3 pound all purpose flour
Instructions:
Whisk the eggs in a bowl and add the milk, salt, nutmeg and white pepper. Add the flour and mix until smooth and lump-free, forming a thick batter. Allow the batter to stand in the refrigerator for a least one hour.
Hold a *colander above a pot of boiling water and pour the batter in. Push the batter through the colander with the back of a kitchen spoon. Once the spaetzles float to the surface of the water, cook for another two minutes. Remove the from the water and cool quickly under running cold water. Drain. Refrigerate at once.
Best quickly sauteed in fresh butter with chopped onions and mushrooms.
*colander-it strains the water out of things...
Thin (1 cup):
1 tbsp butter
1 tbsp flour
1/4 tsp salt
1 cup milk
Medium (1 cup):
2 tbsp butter
2 tbsp flour
1/4 tsp salt
1 cup milk
Thick (1 cup):
3 tbsp butter
4 tbsp flour
1/4 tsp salt
1 cup milk
Cooking instructions:
Melt butter in saucepan over low heat. Blend in flour and salt. Add milk all at once. Cook quickly, stirring constantly until mixture thickens and bubbles. It WILL burn if you don't keep an eye on it.
plain pastry recipe:
Single crust:
1 1/2 cups sifted all purpose flour
1/2 tsp salt
1/2 cup shortening
4 to 5 tbsp cold water
Double crust or lattice top:
2 cups sifted flour
1 tsp salt
2/3 cup shortening
5 to 7 tbsp cold water
Instructions:
Sift flour and salt. Cut in shortening till pieces are size of small peas. Sprinkle water over 1 tbsp at a time, tossing mixture after each addition. Form into ball, flatten on lightly floured surface. Roll 1/8 inch thick from center.
Spätzli!
Ingredients:
2 eggs
1/2 cup milk
1/2 tsp. salt
1 pinch nutmeg
1 pinch white pepper
1/3 pound all purpose flour
Instructions:
Whisk the eggs in a bowl and add the milk, salt, nutmeg and white pepper. Add the flour and mix until smooth and lump-free, forming a thick batter. Allow the batter to stand in the refrigerator for a least one hour.
Hold a *colander above a pot of boiling water and pour the batter in. Push the batter through the colander with the back of a kitchen spoon. Once the spaetzles float to the surface of the water, cook for another two minutes. Remove the from the water and cool quickly under running cold water. Drain. Refrigerate at once.
Best quickly sauteed in fresh butter with chopped onions and mushrooms.
*colander-it strains the water out of things...
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This recipe is also under 'Seafood', but as a 'chowder' it also counts as a soup. Anyway, this is a really great recipe, but it takes quite a while to cook. Making a full recipe will feed 3 people for about 3 days, so use a very large pot. (I always cut the recipe in half, or even thirds when possible.)
- ½ pack bacon
- 1 onion
- 3 to 5 potatoes
- Garlic
- 2 cans clam nectar
- ½ & ½ cream , 2L
- Seafood (recommended: baby clams, scallops, prawns, shrimp)
Fry bacon till crisp, add onions till soft. Add in a dash of garlic, 2 cans of clam nectar and the potatoes. Cook until potatoes are soft (for thicker chowder, cook until first 3 potatoes are dissolved completely, then add remaining potatoes, cook till soft). Add cream and turn down heat. Cook for a bit before adding seafood.
TIP: Do not let the cream boil! This is BAD!
- ½ pack bacon
- 1 onion
- 3 to 5 potatoes
- Garlic
- 2 cans clam nectar
- ½ & ½ cream , 2L
- Seafood (recommended: baby clams, scallops, prawns, shrimp)
Fry bacon till crisp, add onions till soft. Add in a dash of garlic, 2 cans of clam nectar and the potatoes. Cook until potatoes are soft (for thicker chowder, cook until first 3 potatoes are dissolved completely, then add remaining potatoes, cook till soft). Add cream and turn down heat. Cook for a bit before adding seafood.
TIP: Do not let the cream boil! This is BAD!
Quote:
Killer Coleslaw
This is one of my favorite salads. And have no fear, its not actually coleslaw; personally I hate the stuff. This recipe just uses the same lettuce as coleslaw...
Salad ingredients
1 bag angelhair lettuce (the recipe calls for 1/2 of a red cabbage, but I think the angelhair lettuce tastes better)
5 green onions, chopped
1/4 silvered almonds, toasted (I never use these)
1/4 cup sunflower seeds, toasted (or sesame seeds)
1 pkg Japanese noodle mix (Ichiband, Raman, etc)
Dressing ingredients
1/4 cup rice (or white) vinegar
1/4 cup salad oil
Seasoning pkg from noodles
Combine all salad ingredients except noodles. Crush noodles on top immediately before serving, and mix with salad dressing.
TIP: If you want to save this for the next day, keep the noodles in a ziploc baggy separate from the salad, and keep the dressing separate as well. It'll last a while, and all you have to do is toss it when you want to eat.
This is one of my favorite salads. And have no fear, its not actually coleslaw; personally I hate the stuff. This recipe just uses the same lettuce as coleslaw...
Salad ingredients
1 bag angelhair lettuce (the recipe calls for 1/2 of a red cabbage, but I think the angelhair lettuce tastes better)
5 green onions, chopped
1/4 silvered almonds, toasted (I never use these)
1/4 cup sunflower seeds, toasted (or sesame seeds)
1 pkg Japanese noodle mix (Ichiband, Raman, etc)
Dressing ingredients
1/4 cup rice (or white) vinegar
1/4 cup salad oil
Seasoning pkg from noodles
Combine all salad ingredients except noodles. Crush noodles on top immediately before serving, and mix with salad dressing.
TIP: If you want to save this for the next day, keep the noodles in a ziploc baggy separate from the salad, and keep the dressing separate as well. It'll last a while, and all you have to do is toss it when you want to eat.
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