Okay, I found a pad thai recipe that I want to try. Got it from a website called We are not Martha. I of course will be skipping the cilantro.
Ingredients:
1 (8 ounce) package dried flat rice
noodles
3 tablespoons fish sauce
1/4 cup fresh lime juice
1 tablespoon white sugar
2 tablespoons oyster sauce
1 1/2 tablespoons Asian chile pepper sauce, divided
1/4 cup chicken stock
1/4 cup vegetable oil
1 tablespoon chopped garlic
12 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
2 eggs, beaten
3 cups bean sprouts
6 green onions, chopped into 1 inch pieces
2 tablespoons chopped unsalted dry-roasted peanuts
1/4 cup chopped fresh cilantro
1 lime, cut into 8 wedges
2 cups bean sprouts
Directions:
1. Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
2. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
3. Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
4. Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
5. Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side
Tuesday, April 13, 2010
Thursday, December 17, 2009
Gaulettes
My mom's friend, Betty, used to make some wonderful waffle type cookies when I was growing up. Betty has since passed away, but I work with her son the other day and asked them about his mother's cookies. He told me the name and then I promptly forgot it, because I have the memory of a sieve anymore.
Today at work, a group of us did a cookie exchange. When one of my friends walked in, I noticed what looked like waffles in her bag. No freaking way! They were those cookies! Unfortunately I only got 5 of them (!!!) because, well my boss was there and I'm thinking she may not look too kindly on me knocking people down and stealing their baked goods. Fortunately, I did get her recipe! I also googled and found another recipe online, so I am posting them both here. I will have to do a taste test someday in the future.
Mom and I both miss you, Betty, I will think of you whenever I make these!
Amy S.'s Mom's recipe:
3 sticks of butter (melted)
1 1/2 cups sugar
1 1/2 cups brown sugar
6 eggs
4 cups of flour
2 tsp (I say Tbs) vanilla
Mix all ingredients and cook on a waffle iron. Amy's mom says to use medium for one minute if your iron has settings.
Maria Cherie Collard's Belgian Waffle Cookies
Yield: about 70, depending on size of cookie.
1 pound butter
10 eggs, separated
1 teaspoon salt
1 1/4 cup brown sugar, packed
2 cups white sugar
5 tablespoons vanilla, whiskey or desired flavoring
7 cups flour
Powdered sugar, optional
CREAM butter and sugars with an electric mixer. In a separate bowl, beat egg yolks until well blended and creamy in color. Add to creamed mixture. Add flavoring.
WORK flour into mixture by hand.
BEAT egg whites until stiff, then fold into dough mixture.
BAKE in Belgian waffle iron or on electric waffle iron at about 350 degrees, until browned on both sides.
TOSS in powdered sugar, if desired
Today at work, a group of us did a cookie exchange. When one of my friends walked in, I noticed what looked like waffles in her bag. No freaking way! They were those cookies! Unfortunately I only got 5 of them (!!!) because, well my boss was there and I'm thinking she may not look too kindly on me knocking people down and stealing their baked goods. Fortunately, I did get her recipe! I also googled and found another recipe online, so I am posting them both here. I will have to do a taste test someday in the future.
Mom and I both miss you, Betty, I will think of you whenever I make these!
Amy S.'s Mom's recipe:
3 sticks of butter (melted)
1 1/2 cups sugar
1 1/2 cups brown sugar
6 eggs
4 cups of flour
2 tsp (I say Tbs) vanilla
Mix all ingredients and cook on a waffle iron. Amy's mom says to use medium for one minute if your iron has settings.
Maria Cherie Collard's Belgian Waffle Cookies
Yield: about 70, depending on size of cookie.
1 pound butter
10 eggs, separated
1 teaspoon salt
1 1/4 cup brown sugar, packed
2 cups white sugar
5 tablespoons vanilla, whiskey or desired flavoring
7 cups flour
Powdered sugar, optional
CREAM butter and sugars with an electric mixer. In a separate bowl, beat egg yolks until well blended and creamy in color. Add to creamed mixture. Add flavoring.
WORK flour into mixture by hand.
BEAT egg whites until stiff, then fold into dough mixture.
BAKE in Belgian waffle iron or on electric waffle iron at about 350 degrees, until browned on both sides.
TOSS in powdered sugar, if desired
Tuesday, September 8, 2009
Potato Soup
Recipe that I found that I want to try. From recipezaar.com one of my favorite sites:
Panera's Cream Cheese Potato Soup (recipe #150863(
Ingredients
4 cups chicken broth
4 cups peeled and cubed potatoes
1/4 cup minced onion
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks
Directions
1Combine broth, potatoes, onion, and spices.
2Boil on medium heat until potatoes are tender.
3Smash a few of the potatoes to release their starch for thickening.
4Reduce to low heat.
5Add cream cheese.
6Heat, stirring frequently, until cheese melts.
Panera's Cream Cheese Potato Soup (recipe #150863(
Ingredients
4 cups chicken broth
4 cups peeled and cubed potatoes
1/4 cup minced onion
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks
Directions
1Combine broth, potatoes, onion, and spices.
2Boil on medium heat until potatoes are tender.
3Smash a few of the potatoes to release their starch for thickening.
4Reduce to low heat.
5Add cream cheese.
6Heat, stirring frequently, until cheese melts.
Thursday, September 3, 2009
Brownies
I want to try these... saw the recipe on two blogs and they were going on and on about them.
Update: Made them. Oh my, they are majorly yummy. And fudgey. I ended up cooking mine for 45 minutes, but I like mine a bit underdone.
Fudge Brownies
from the LA Times' Culinary SOS feature; this is the brownie from the Brownie Hot Fudge Sundae at a restaurant called BLD
1 1/2 cups (3 sticks) butter
2 cups plus 2 tablespoons (13 ounces) chocolate chips
1/4 cup cocoa powder
5 eggs, room temperature
3 cups light brown sugar
1 1/2 teaspoons ground espresso
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 1/2 cups flour
1. Preheat the oven to 325 degrees.
2. In a large bowl set over a pot of simmering water, melt together the butter, chocolate and cocoa powder, stirring until completely combined.
3. In a medium bowl, combine the eggs and sugar. Whisk in the espresso, vanilla and salt. Whisk in the melted chocolate mixture, then the flour until thoroughly combined. Pour the brownie mix into a greased 13-inch-by-9-inch baking dish.
4. Bake the brownies on the center rack until set on top and a toothpick inserted in the center comes out mostly clean (it should have moist crumbs stuck to it, but the filling should not be doughy), 45 minutes to an hour and ten minutes (start checking around 35 minutes; the original recipe said they'd be done in 45 minutes, but at 45 minutes mine were still pretty liquid in the center. They were in there for a good hour). Remove the brownies and cool the pan on a rack to room temperature. Cut into squares to serve.
Update: Made them. Oh my, they are majorly yummy. And fudgey. I ended up cooking mine for 45 minutes, but I like mine a bit underdone.
Fudge Brownies
from the LA Times' Culinary SOS feature; this is the brownie from the Brownie Hot Fudge Sundae at a restaurant called BLD
1 1/2 cups (3 sticks) butter
2 cups plus 2 tablespoons (13 ounces) chocolate chips
1/4 cup cocoa powder
5 eggs, room temperature
3 cups light brown sugar
1 1/2 teaspoons ground espresso
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 1/2 cups flour
1. Preheat the oven to 325 degrees.
2. In a large bowl set over a pot of simmering water, melt together the butter, chocolate and cocoa powder, stirring until completely combined.
3. In a medium bowl, combine the eggs and sugar. Whisk in the espresso, vanilla and salt. Whisk in the melted chocolate mixture, then the flour until thoroughly combined. Pour the brownie mix into a greased 13-inch-by-9-inch baking dish.
4. Bake the brownies on the center rack until set on top and a toothpick inserted in the center comes out mostly clean (it should have moist crumbs stuck to it, but the filling should not be doughy), 45 minutes to an hour and ten minutes (start checking around 35 minutes; the original recipe said they'd be done in 45 minutes, but at 45 minutes mine were still pretty liquid in the center. They were in there for a good hour). Remove the brownies and cool the pan on a rack to room temperature. Cut into squares to serve.
Katy's Balls
I want to try Katy's balls recipe, so I am saving it here. I hope Katy doesn't mind me putting it here, but this is where I am keeping recipes nowadays... and it's not like anybody reads this anyway!
I use 93% lean ground beef in my balls. And make them pretty small...about 1 T. size.
The sauce has nothing pointy added.
2 cans crushed tomatoes
1 can tomato paste
2 cloves garlic
oregano
parsley
salt
pepper
onion powder
garlic powder
crushed red pepper
shake of parm. cheese.
Meatballs:
1 lb 93% gr. beef
1/4 c. eggbeaters
salt
pepper
garlic powder
onion powder
Maybe 1/4 c. bread crumbs
The key is to cook the meatballs in the sauce. It makes them extra tender and the sauce soaks into them so they get great flavor.
I throw all of the ingredients for the sauce in the crockpot in the a.m. before work.
Whichever one of us gets home first does the meatballs and throws them in the sauce. They need about an hour to cook in the sauce if it's boiling/bubbling.
I have a 1 T. scoop for making cookies that I use to make the balls
I use 93% lean ground beef in my balls. And make them pretty small...about 1 T. size.
The sauce has nothing pointy added.
2 cans crushed tomatoes
1 can tomato paste
2 cloves garlic
oregano
parsley
salt
pepper
onion powder
garlic powder
crushed red pepper
shake of parm. cheese.
Meatballs:
1 lb 93% gr. beef
1/4 c. eggbeaters
salt
pepper
garlic powder
onion powder
Maybe 1/4 c. bread crumbs
The key is to cook the meatballs in the sauce. It makes them extra tender and the sauce soaks into them so they get great flavor.
I throw all of the ingredients for the sauce in the crockpot in the a.m. before work.
Whichever one of us gets home first does the meatballs and throws them in the sauce. They need about an hour to cook in the sauce if it's boiling/bubbling.
I have a 1 T. scoop for making cookies that I use to make the balls
Tuesday, September 1, 2009
Aligot Potatoes
I have no freaking clue how to pronounce these things, but they made me say Mmmmmmm. I got this recipe from the website framed-mylifeonepictureatatime.blogspot.com. She takes beautiful pictures of beautiful food. This recipe makes a LOT of potatoes, so the next time I am going to halve it.
ALIGOT POTATOES
2 pounds Yukon Gold potatoes, peeled and sliced into 1/2 inch slices
1 tablespoon salt
2 garlic cloves, minced
6 tablespoons butter
1 1/2 cups milk
1 1/2 cup shredded mozzarella cheese
1 cup shredded Gruyere cheese
1. Put sliced potatoes in large pot and cover with water. Add salt. Bring potatoes to a boil, partially cover and, reduce heat to medium low and simmer until potatoes are fork-tender, about 12 minutes. Drain and wipe out pot.
2. Put potatoes, garlic and butter into food processor and process for 10 seconds. Add one cup of milk and process until smooth, about 30 seconds more.
3. Put potatoes back into pot over medium heat. Gradually stir in cheese, stirring continuously until cheese is melted and potatoes are smooth. If mixture becomes too thick, gradually stir in more milk until creamy. Season with salt and pepper and serve immediately.
ALIGOT POTATOES
2 pounds Yukon Gold potatoes, peeled and sliced into 1/2 inch slices
1 tablespoon salt
2 garlic cloves, minced
6 tablespoons butter
1 1/2 cups milk
1 1/2 cup shredded mozzarella cheese
1 cup shredded Gruyere cheese
1. Put sliced potatoes in large pot and cover with water. Add salt. Bring potatoes to a boil, partially cover and, reduce heat to medium low and simmer until potatoes are fork-tender, about 12 minutes. Drain and wipe out pot.
2. Put potatoes, garlic and butter into food processor and process for 10 seconds. Add one cup of milk and process until smooth, about 30 seconds more.
3. Put potatoes back into pot over medium heat. Gradually stir in cheese, stirring continuously until cheese is melted and potatoes are smooth. If mixture becomes too thick, gradually stir in more milk until creamy. Season with salt and pepper and serve immediately.
Monday, August 31, 2009
Sister's chicken dish
This is untried (by me). Sister got it from the Pioneer Woman website, but it has since been removed (Kayotic, Dutch Girl Cooking, did it for her, maybe she told her to take it down! Website drama, dum, dum, DUM). She swears it is fabulous, I want to try it soon.
½ cup mayo
¼ cup parm
4 chicken breasts
2 sundried tomatoes
1 tsp Italian herbs
1 tsp basil
cayenne pepper
Mix together
2 Tbs breadcrumbs
garlic salt
1 Tbs Parm
½ tsp oregano
Mix that (topping)
Put chicken in oven dish (pound or slice in half and make more topping)
Spoon mayo mix on top then sprinkle crumb topping on top
Bake 20-25 minutes at 425 degrees (top is crispy)
Sister just cuts up as much sundried tomatoes as she wants (doesn’t use basil or cayenne)
Dollop, spread, uses seasoned bread crumb and mixes in parm (no seasoning)
UPDATE: I tried this tonight and LOVED it. I highly recommend it.
½ cup mayo
¼ cup parm
4 chicken breasts
2 sundried tomatoes
1 tsp Italian herbs
1 tsp basil
cayenne pepper
Mix together
2 Tbs breadcrumbs
garlic salt
1 Tbs Parm
½ tsp oregano
Mix that (topping)
Put chicken in oven dish (pound or slice in half and make more topping)
Spoon mayo mix on top then sprinkle crumb topping on top
Bake 20-25 minutes at 425 degrees (top is crispy)
Sister just cuts up as much sundried tomatoes as she wants (doesn’t use basil or cayenne)
Dollop, spread, uses seasoned bread crumb and mixes in parm (no seasoning)
UPDATE: I tried this tonight and LOVED it. I highly recommend it.
Subscribe to:
Posts (Atom)
