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Chocolate Sponge
This is a no fail Chocolate Cake which I use for birthdays.
It is quick to make and very moist.
Ingredients
3 oz Butter
1 Tea Cup Sugar
1 Tablespoon Golden Syrup
2-3 drops of Vanilla Essence
1 egg
2 Tablespoons Cocoa Powder
1 1/2 Tea Cups Flour
1 Teaspoon Baking Powder
1 Cup Milk
1 Teaspoon Baking Soda
Chocolate icing(cocoa powder, icing sugar, drop of vanilla essence, dab of butter. Blend well with a little hot water)
Whipped cream with 1 Tablespoon icing sugar blended through(optional)
1 Tea Cup Sugar
1 Tablespoon Golden Syrup
2-3 drops of Vanilla Essence
1 egg
2 Tablespoons Cocoa Powder
1 1/2 Tea Cups Flour
1 Teaspoon Baking Powder
1 Cup Milk
1 Teaspoon Baking Soda
Chocolate icing(cocoa powder, icing sugar, drop of vanilla essence, dab of butter. Blend well with a little hot water)
Whipped cream with 1 Tablespoon icing sugar blended through(optional)
Directions
Mix with electric beater the butter(I soften butter a little in microwave first), sugar, golden syrup and vanilla essence with 1-2 Tablespoons of hot water to a smooth creamy mixture.
Beat 1 egg. Add to mixture and blend with mixer.
Sift cocoa, flour and baking powder into mixture and blend with fork.
Lastly add milk which has baking soda dissolved into it.
Mix together.
Pour mixture into bake tin lined with baking paper.
Bake 30-35mins at 350F.
Cool. Ice with chocolate icing.
Cut into 2 layers and fill with whipped cream, prior to icing, if desired.
Beat 1 egg. Add to mixture and blend with mixer.
Sift cocoa, flour and baking powder into mixture and blend with fork.
Lastly add milk which has baking soda dissolved into it.
Mix together.
Pour mixture into bake tin lined with baking paper.
Bake 30-35mins at 350F.
Cool. Ice with chocolate icing.
Cut into 2 layers and fill with whipped cream, prior to icing, if desired.
Notes
I've used imperial measurements.
Just convert to metric, if needed.
I bake for 30mins....sometimes a further 5mins is required.
Just touch test to ensure it is cooked through.
Prep Time: 20 minutesJust convert to metric, if needed.
I bake for 30mins....sometimes a further 5mins is required.
Just touch test to ensure it is cooked through.
Cook Time: 30 minutes
Total Time: 50 minutes
Number of Servings: 10
Yield:
Style: Australian and New Zealander
Popover Pizza
I made this dish I been hooked ever since and you should try it.
Ingredients
1 1/2 pounds ground beef
1 medium onion, chopped
1 (15 ounce)can tomato sauce
2 teaspoons oregano
1/2 teaspoon garlic powder
Salt to taste
10 ounces shredded Monterey Jack cheese
2 eggs
1 cup milk
1 tablespoon vegetable oil
1 cup flour
1/2 teaspoon salt
Parmesan cheese
1 medium onion, chopped
1 (15 ounce)can tomato sauce
2 teaspoons oregano
1/2 teaspoon garlic powder
Salt to taste
10 ounces shredded Monterey Jack cheese
2 eggs
1 cup milk
1 tablespoon vegetable oil
1 cup flour
1/2 teaspoon salt
Parmesan cheese
Directions
Step 1: Cook ground beef and 1 medium chopped onion. Drain. Stir in tomato sauce. Add oregano and garlic powder. Salt. Pour into ungreased 13X9 inch pan. Top with 10 oz Monterey Jack cheese.
Step 2: Combine eggs, milk, and oil. Add flour and salt. Beat with whisk until smooth. Pour batter evenly over cheese and meat mixture. Sprinkle parmesan cheese on top.
Step 3: Bake at 400º about 30-40 minutes.
Prep Time: 10 minutesStep 2: Combine eggs, milk, and oil. Add flour and salt. Beat with whisk until smooth. Pour batter evenly over cheese and meat mixture. Sprinkle parmesan cheese on top.
Step 3: Bake at 400º about 30-40 minutes.
Cook Time: 55 minutes
Total Time: 1 hours, 5 minutes
Number of Servings: 10
Yield: Yield: Servings: 8-10
Style: American
Fish crumb mixture(Fish and Chips)
Its idea inspired by all crappy fish and chips I had over years and felt this actually tastes better gives that crispy taste without over cooking it.
For dorito lovers and people who like taste of something crunchy this might be something for you.
Ingredients
Fish: Cod, Catfish(deboned), trout(deboned) pretty much any kind fish that white kind and has quick to crisp texture.
Option 1:
Texture: Panko wheat or normal white bread type.
spices You want to use oregano & Thyme
Mystery texture for this would peanut grounded by mortar(if ppl your cooking for have peanut allergies I recommend coconut, or cashews)
egg wash
flour: I used spelt flour
oil: we only have canola for frying.
Option 2:
Texture: (we had no panko) so I used Breadcrumbs
Spices were not many use and everyone all grumpy so I used sea salt and vinegar chips...you crush them up.
Spices I recommend using parsley if you have it fresh.
Egg wash
Flour: spelt flour
canola oil for frying
Sweet potatoes circles for sides
Dorito option: Since corn chip I don't see why not.
Texture, you don't need add panko..to it. be sure to make certain family members can handle it...be considerate of those other ppl
breadcrumbs is something you have consider.
no spice needed
egg wash
flour: garbanzo bean flour or rice flour
oil
Eggs depends on your fish batch, it could 2 eggs and some water to make certain it like egg slurry or not add water.
For fresh fries recommendation would be:
Broccoli stock, carrots, beets, radish, Sweet Potatoes not sure Chards would taste good in that form crispy fried.
You have flour and egg wash them with different breadcrumbs/ sea salt and herb mixture your choice.
I got down vote from two people but I am pretty certain it would tasted delicious.
Option 1:
Texture: Panko wheat or normal white bread type.
spices You want to use oregano & Thyme
Mystery texture for this would peanut grounded by mortar(if ppl your cooking for have peanut allergies I recommend coconut, or cashews)
egg wash
flour: I used spelt flour
oil: we only have canola for frying.
Option 2:
Texture: (we had no panko) so I used Breadcrumbs
Spices were not many use and everyone all grumpy so I used sea salt and vinegar chips...you crush them up.
Spices I recommend using parsley if you have it fresh.
Egg wash
Flour: spelt flour
canola oil for frying
Sweet potatoes circles for sides
Dorito option: Since corn chip I don't see why not.
Texture, you don't need add panko..to it. be sure to make certain family members can handle it...be considerate of those other ppl
breadcrumbs is something you have consider.
no spice needed
egg wash
flour: garbanzo bean flour or rice flour
oil
Eggs depends on your fish batch, it could 2 eggs and some water to make certain it like egg slurry or not add water.
For fresh fries recommendation would be:
Broccoli stock, carrots, beets, radish, Sweet Potatoes not sure Chards would taste good in that form crispy fried.
You have flour and egg wash them with different breadcrumbs/ sea salt and herb mixture your choice.
I got down vote from two people but I am pretty certain it would tasted delicious.
Directions
Sides Must cooked before you make fish:
flour, egg, breadcrumb =processing to whatever side you choose.
I was thinking make Japanese version potato croquettes or simple fries
Fish
1: Lets not forget to wash the fish and clean the fish before if fresh caught fish this step to take, if you got from store clean your hands...and prepare to handle tasty food. I was thinking to make sushi with cod. it was so nice..that just me thinking it. But here we go you should probably not use small knife unless you like chopping things with small thing and like touch fish. carving it something like doing or you had bad day go ahead. But if your those types who don't like doing that use big knife and be careful to make equal portions for everyone...don't make fist size chunks if frying it won't cook evenly, or making easier to flour roll too.
Advice set up your bowels in line so you can be sure not miss your step, so bowl one before cutting board should flour set up, bowel two should be egg wash, bowel three should be breadcrumbs. and final it should be plate or cookie sheet whichever works for you for final landing zone for fish to cooked and fried.
2: it gets easy after first process of making them if you have make adjustment it might be easier if notice some pieces are bigger and aren't cut properly might be good idea go back and re-adjust it. so easier for people eat it rather them blobs of flesh. overcooking makes rubber food and not good eat.
3: roll in flour, dip in egg-wash get all side then roll it again into bread crumbs then set to aside on plate ready for frying.
flour, egg, breadcrumb =processing to whatever side you choose.
I was thinking make Japanese version potato croquettes or simple fries
Fish
1: Lets not forget to wash the fish and clean the fish before if fresh caught fish this step to take, if you got from store clean your hands...and prepare to handle tasty food. I was thinking to make sushi with cod. it was so nice..that just me thinking it. But here we go you should probably not use small knife unless you like chopping things with small thing and like touch fish. carving it something like doing or you had bad day go ahead. But if your those types who don't like doing that use big knife and be careful to make equal portions for everyone...don't make fist size chunks if frying it won't cook evenly, or making easier to flour roll too.
Advice set up your bowels in line so you can be sure not miss your step, so bowl one before cutting board should flour set up, bowel two should be egg wash, bowel three should be breadcrumbs. and final it should be plate or cookie sheet whichever works for you for final landing zone for fish to cooked and fried.
2: it gets easy after first process of making them if you have make adjustment it might be easier if notice some pieces are bigger and aren't cut properly might be good idea go back and re-adjust it. so easier for people eat it rather them blobs of flesh. overcooking makes rubber food and not good eat.
3: roll in flour, dip in egg-wash get all side then roll it again into bread crumbs then set to aside on plate ready for frying.
Notes
www.geniuskitchen.com/recipe/fish-and-chips-211432 <- general idea of fish and chips recipe
www.goodhousekeeping.com/uk/food/cookery-videos/a657161/how-to-pan-fry-fish-fillets/<-general what to do normally to make inspiration idea of your own recipe.
Normally this my recipe I made of my own, Doritos is something I suggest to you try.
First option I had put some cod in deep freeze because I was concerned out for my mother handling frying option. She wanted me to prepare the food and she wanted to do the rest.
Prep Time: 15 minuteswww.goodhousekeeping.com/uk/food/cookery-videos/a657161/how-to-pan-fry-fish-fillets/<-general what to do normally to make inspiration idea of your own recipe.
Normally this my recipe I made of my own, Doritos is something I suggest to you try.
First option I had put some cod in deep freeze because I was concerned out for my mother handling frying option. She wanted me to prepare the food and she wanted to do the rest.
Cook Time: 15 minutes
Total Time: 30 minutes
Number of Servings: 4
Yield: 10 pieces
Style: American, West Coast
My own variation Miso Soup
Suppose to used palette mouth cleanse but in our family we use it like use it for Keep warm and lunch time meal you have with rice and fish? Sometimes you skip rice and have mochi with it and Occassional fish in can.
Tastes good when your feeling down, also is good way to make people who feeling sad, feels you up, I used to make people in my family good. Its crowd pleaser for those who loves veggies.
Ingredients
Miso paste, Red, white, (I seen new kinds) depends on how much water, Normally half pot, because water from vegetables will add to pot.
Equipment:
ta da Sauce pan - if big one and you put like four ramen in it then you picked very good size for miso soup.
Ladle to spoon out ingredients and put in small bowl to taste.
2 claw tongs would work
Knife to cut all your vegetables
small bowl for tasting to soup stock. it can't be gritty, has be not to salty taste like clean palette taste ah taste.
Dashi 1 packet of type you like, add to before boil,
Carrots x 2
Roasted Potato(sliced, roasted color, both sides, no oil)(for decor)
Roasted Sweet Potato(")(for decor though)
Nappa cabbage, collard, spinach, swiss chards, leafy vegetable tastes goods in soups
Bean sprouts, onions,
Seaweed you can add miso that at very end.
Equipment:
ta da Sauce pan - if big one and you put like four ramen in it then you picked very good size for miso soup.
Ladle to spoon out ingredients and put in small bowl to taste.
2 claw tongs would work
Knife to cut all your vegetables
small bowl for tasting to soup stock. it can't be gritty, has be not to salty taste like clean palette taste ah taste.
Dashi 1 packet of type you like, add to before boil,
Carrots x 2
Roasted Potato(sliced, roasted color, both sides, no oil)(for decor)
Roasted Sweet Potato(")(for decor though)
Nappa cabbage, collard, spinach, swiss chards, leafy vegetable tastes goods in soups
Bean sprouts, onions,
Seaweed you can add miso that at very end.
Directions
1) [Why I say Roasted Sweet Potatoes, and Roasted Regular potatoes you don't want starch you want firm taste right so best toast or roast them up in oven or in pan so when cook then up in water they won't break down. For me we had the chopped sweet potato, and chopped potato and put in toaster oven and take it out put in boiling water that way stays firm but becomes soft not break down potato.]
2)Add water to pot, get to boil add dashi, then add sliced carrots, save for later for decor at end.
3.) cut up tofu, bite size they go quick in miso for some reason. *Nappa I only used little bit it. Some other variations I used Spinach and Collard, depending how I cut it prior or how received it, normally spinach you have sniff it spinach if still smells fresh use it, if smells like trash pick between good bits, my goats still love that stuff, even when going, I have no idea why. Collard when first purchase it, wash, cut, and bag it, but pre-cut strips you have cut it again find good bits aka Top bits.
4). I added miso by tongs because normally if add by ladle it would get stuck and make vegetable get wimpy or break down...Miso paste being administered should be done when soup is on either on low heat or off. Not so if your making soup for perfectionist...
5) heat up should be only because rewarming it be hot enough to add seaweed you sprinkle it in or not depends on other people you are serving. Or if small one pot for yourself its recommend you leave it out.
Sprinkle away in your own bowl stopping only when you feel like if you don't have seaweed you can always use those instant packet dry ones and use it until get one.
6) * You can if you put in refrigerator after eat it and enjoy it put in and have next day I recommend putting in microwave don't have it keep in pot. reheat it on low until steam and use the testing bowl see your preference of good enough.
for those who do have microwave if 55 seconds to 1 minute.
2)Add water to pot, get to boil add dashi, then add sliced carrots, save for later for decor at end.
3.) cut up tofu, bite size they go quick in miso for some reason. *Nappa I only used little bit it. Some other variations I used Spinach and Collard, depending how I cut it prior or how received it, normally spinach you have sniff it spinach if still smells fresh use it, if smells like trash pick between good bits, my goats still love that stuff, even when going, I have no idea why. Collard when first purchase it, wash, cut, and bag it, but pre-cut strips you have cut it again find good bits aka Top bits.
4). I added miso by tongs because normally if add by ladle it would get stuck and make vegetable get wimpy or break down...Miso paste being administered should be done when soup is on either on low heat or off. Not so if your making soup for perfectionist...
5) heat up should be only because rewarming it be hot enough to add seaweed you sprinkle it in or not depends on other people you are serving. Or if small one pot for yourself its recommend you leave it out.
Sprinkle away in your own bowl stopping only when you feel like if you don't have seaweed you can always use those instant packet dry ones and use it until get one.
6) * You can if you put in refrigerator after eat it and enjoy it put in and have next day I recommend putting in microwave don't have it keep in pot. reheat it on low until steam and use the testing bowl see your preference of good enough.
for those who do have microwave if 55 seconds to 1 minute.
Notes
Depending type equipment sometimes if family feeling eh so my mom normally makes big pot. So there we use big tall pot kind too..so that be one half pot water you have to taste test.
I realize I forgot something important.
Dashi or Bonito which ever tastes better, sometimes if your out of Dashi you can use Bonito flakes as quick thing to do but as I read some books they said that is no no.
I realized you just boil dried kelp and that is better anything.
Dashi is extract of these materials, bonito, sardines, kelp and all them don't have MSG. Mushroom stock kind has MSG.
MSG is linked with seizure and migraines so careful there.
Meat you have to change your recipe, minus the potatoes, put cabbage and possibly carrots so everything goes down. I recommend onions possibly cooked before but not to placed in soup just garnish individual bowls if want give it better taste to people add seaweed in just for bit prior to serving.
Reason no MSG its used as additional flavor enhancer its not needed. Why heck did we have Salt, and chefs for? It was used as flavor enhancer.en.wikipedia.org/wiki/Monosodium_glutamate Know your food.
Optional meat you can add to miso are:
FISH if frozen and fresh deboned or slightly blackened put in midway after you cook the vegetables.
Ham - you put in when you have vegetables it last longer
Bacon tastes really good,(slice it up chunks) especially uncooked, crispy variety makes taste good.
Chicken possible, boneless, to bone if you had BBQ slightly char you add it to your miso it not only add character to you soup it make people who eating your soup eat something out this world.
Beef (can't be ground) you can put steak or meet strips I found makes taste very beef stock
Prep Time: 5 minutesI realize I forgot something important.
Dashi or Bonito which ever tastes better, sometimes if your out of Dashi you can use Bonito flakes as quick thing to do but as I read some books they said that is no no.
I realized you just boil dried kelp and that is better anything.
Dashi is extract of these materials, bonito, sardines, kelp and all them don't have MSG. Mushroom stock kind has MSG.
MSG is linked with seizure and migraines so careful there.
Meat you have to change your recipe, minus the potatoes, put cabbage and possibly carrots so everything goes down. I recommend onions possibly cooked before but not to placed in soup just garnish individual bowls if want give it better taste to people add seaweed in just for bit prior to serving.
Reason no MSG its used as additional flavor enhancer its not needed. Why heck did we have Salt, and chefs for? It was used as flavor enhancer.en.wikipedia.org/wiki/Monosodium_glutamate Know your food.
Optional meat you can add to miso are:
FISH if frozen and fresh deboned or slightly blackened put in midway after you cook the vegetables.
Ham - you put in when you have vegetables it last longer
Bacon tastes really good,(slice it up chunks) especially uncooked, crispy variety makes taste good.
Chicken possible, boneless, to bone if you had BBQ slightly char you add it to your miso it not only add character to you soup it make people who eating your soup eat something out this world.
Beef (can't be ground) you can put steak or meet strips I found makes taste very beef stock
Cook Time: 20 minutes
Total Time: 25 minutes
Number of Servings: 5
Yield: 7 servings on normal day
Style: American, West Coast
Juicing for health
Blending for juice and pulp
Juice you have to filter your smoothie if you don't like just drink smoothie in one day let sit it get odd looking...juice will sit on bottom and displace making want to shake it.
I started to notice after first taste and couple days from smoothie aspect it doesn't last. Doesn't taste like fresh. Best option is make blender type juice and collect juice. it last a week in your fridge or you drinking it more.
Juicing tastes really good, pulp I found some uses of it. You could add to things to like pasta sauces or places where people say they don't eat their vegetables be surprise later.
Ingredients
Depends what available or what you grew:
Kale (washed and chopped and bagged)
Collard(washed and chopped and bagged)
Pepper (washed and chopped and prepared of day juicing)
Apple (washed, peeled, chopped and cored, prepared day of juicing)
pear (washed, peeled, chopped, and cored, prepared day of juicing)
Cucumber(washed, some peeled, chopped, depending on taste of pit and cucumber you keep pits)
watermelon(washed, rind removed, use the three days purchased)
Pineapple(remove the top, cut top and bottom, cut rind careful then pits)
Ginger(peeled, chopped day of juicing)
Strawberries(washed, top removed or do it whole after you washed it)
other type melons (washed, rind removed and pits removed)
frozen fruits and frozen veggies is highly recommended helps in those who want short cut it but you don't need cut or chop so consider it.
citrus that can be tasted would be peel without much of pectin.
Herbs you can add:
Oregano
Parsley
Turmeric
Rosemary
there ton of other herbs you could add that immune boosting to make your day feel you take on day.
Kale (washed and chopped and bagged)
Collard(washed and chopped and bagged)
Pepper (washed and chopped and prepared of day juicing)
Apple (washed, peeled, chopped and cored, prepared day of juicing)
pear (washed, peeled, chopped, and cored, prepared day of juicing)
Cucumber(washed, some peeled, chopped, depending on taste of pit and cucumber you keep pits)
watermelon(washed, rind removed, use the three days purchased)
Pineapple(remove the top, cut top and bottom, cut rind careful then pits)
Ginger(peeled, chopped day of juicing)
Strawberries(washed, top removed or do it whole after you washed it)
other type melons (washed, rind removed and pits removed)
frozen fruits and frozen veggies is highly recommended helps in those who want short cut it but you don't need cut or chop so consider it.
citrus that can be tasted would be peel without much of pectin.
Herbs you can add:
Oregano
Parsley
Turmeric
Rosemary
there ton of other herbs you could add that immune boosting to make your day feel you take on day.
Directions
1) find good combo that works
2) Example: Carrots & apple means you won't need to add sugars ever, Frozen berry & Pepper you need to add Pear because not everyone likes pepper juice combo... Kale doesn't taste good by itself unless with another vegetable herbs work well to keep flavors not too strong.
3) Availability matters, not everything will be there, due to price if your one people who spends money like water...you don't want to me I get mousy when i see price that like five bucks for kale you grow it and it costs less for growing it yourself and grow more of quantity means you grow 10 bushes of it and keep growing for you it ever-growing bush of kale. U get me.
Same with collards? yep.
4) I have Hamilton beach if you have on slow masticating juicers that works just similar to blender, set to low and chopping, squeeze out sooner or liquidfy(this on high setting) so you have fresh tasting juice quicker.
5)what do I do with my pulp, give to goats use in pasta sauces just little bit, use for cookies...and baked cookies and goods. Edible to dogs and other people who have issues in life.
6) Filtering methods funnel or using skimmer ladle which I use often. Paper towels or handkerchief choices are up to you if you have cheese cloth in your house.
7) end result you still have clean up mess, but results you get juice tastes better then store products.
2) Example: Carrots & apple means you won't need to add sugars ever, Frozen berry & Pepper you need to add Pear because not everyone likes pepper juice combo... Kale doesn't taste good by itself unless with another vegetable herbs work well to keep flavors not too strong.
3) Availability matters, not everything will be there, due to price if your one people who spends money like water...you don't want to me I get mousy when i see price that like five bucks for kale you grow it and it costs less for growing it yourself and grow more of quantity means you grow 10 bushes of it and keep growing for you it ever-growing bush of kale. U get me.
Same with collards? yep.
4) I have Hamilton beach if you have on slow masticating juicers that works just similar to blender, set to low and chopping, squeeze out sooner or liquidfy(this on high setting) so you have fresh tasting juice quicker.
5)what do I do with my pulp, give to goats use in pasta sauces just little bit, use for cookies...and baked cookies and goods. Edible to dogs and other people who have issues in life.
6) Filtering methods funnel or using skimmer ladle which I use often. Paper towels or handkerchief choices are up to you if you have cheese cloth in your house.
7) end result you still have clean up mess, but results you get juice tastes better then store products.
Notes
Your refrigerating afterwards, so normally juice doesn't last very long, why 4 my mom refuses to drink juice with me.
I don't recommend oranges with juice you rarely taste it, Lemon maybe or other citruses you probably taste more...
Sites I recommend you check out before you assume I know everything:
prolificjuicing.com/use-juice-pulp/
all-about-juicing.com/blender-juice.html
Prep Time: 15 minutesI don't recommend oranges with juice you rarely taste it, Lemon maybe or other citruses you probably taste more...
Sites I recommend you check out before you assume I know everything:
prolificjuicing.com/use-juice-pulp/
all-about-juicing.com/blender-juice.html
Cook Time: 5 minutes
Total Time: 20 minutes
Number of Servings: 8
Yield: 8 cups
Style: American, West Coast
Chicken Slaw with Peanuts sauce
Healthy protein and veggies, low carb. It is traditional Chinese recipe and found in many western restaurants in Australia
Ingredients
100 g chicken any part, poached, then thinly sliced or shredded
1 1/2 cups finely shredded cabbage, mix with purple one if like
Little bit of grated carrot, finely sliced red onion
Chopped spring onion & cilantro
Little sliced red chilli, sesame seeds for optional garnishing
3 Tb peanuts sauce dressing recipe below
1 1/2 cups finely shredded cabbage, mix with purple one if like
Little bit of grated carrot, finely sliced red onion
Chopped spring onion & cilantro
Little sliced red chilli, sesame seeds for optional garnishing
3 Tb peanuts sauce dressing recipe below
Directions
To serve, toss everything together. For
Peanuts sauce dressing: 2 cloves garlic crushed into paste, add 3 Tb unsweetened smooth peanut butter, stir with 1 Tb water until smooth, add another 1 Tb water mix again. Then stir in one by one 1 Tb sugar, 1/2 tsp salt, 2 Tb soy sauce, 2 Tb white vinegar, 1 Tb sesame oil.
Peanuts sauce dressing: 2 cloves garlic crushed into paste, add 3 Tb unsweetened smooth peanut butter, stir with 1 Tb water until smooth, add another 1 Tb water mix again. Then stir in one by one 1 Tb sugar, 1/2 tsp salt, 2 Tb soy sauce, 2 Tb white vinegar, 1 Tb sesame oil.
Notes
You could use leftover roast chicken or turkey. Or substitute chicken with your favorite meat, such as prawns or lobster tail, clay fish or crabs, squid or octopus cooked to your liking.
If you have a mini blender you can whizz all the dressing ingredients together in just few seconds. Use sesame paste if you can buy it from asian shops. I made large quantity of sauce put in a bottle and refrigerated and used it to toss warm noodles. Shake the bottle each time you use
Prep Time: 15 minutesIf you have a mini blender you can whizz all the dressing ingredients together in just few seconds. Use sesame paste if you can buy it from asian shops. I made large quantity of sauce put in a bottle and refrigerated and used it to toss warm noodles. Shake the bottle each time you use
Cook Time: 10 minutes
Total Time: 25 minutes
Number of Servings: 1
Yield:
Style: Asian, Chinese
Baked Chicken Breast w/Toasted Bread Crumbs and Shredded Cheese
I like it cause it tastes good and doesn't take a long time to make it.
Ever other week I fix it.
Ingredients
Chicken Breasts,Toasted Bread Crumbs and Shredded Cheese.
Directions
Put raw Chicken breasts in a storage bag and add Toasted Bread Crumbs(to which I toast the bread myself and grind up the slices of bread in the blender) and the Shredded cheese I also shred myself.
Shake bag until chicken is coated with crumb and cheese mixture.
Place Chicken in a baking dish of your choice and then coat the chicken with leftover crumb mixture.
Preheat oven to 425 degrees and bake for about an hour.
Shake bag until chicken is coated with crumb and cheese mixture.
Place Chicken in a baking dish of your choice and then coat the chicken with leftover crumb mixture.
Preheat oven to 425 degrees and bake for about an hour.
Notes
The side dishes are Julienne Potatoes and Mac Salad
Prep Time: 20 minutesCook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 6
Yield: 6 servings
Style: American, Northeast
BBQ Meatloaf Mini's
Another good recipe I found in local newspaper!
Ingredients
1 package (6 ounces) stuffing mix
1 cup water
2 tablespoons hickory smoke-flavored barbecue sauce
1 pound ground beef
1 cup shredded cheddar cheese
Additional hickory smoke-flavored barbecue sauce, optional
1 cup water
2 tablespoons hickory smoke-flavored barbecue sauce
1 pound ground beef
1 cup shredded cheddar cheese
Additional hickory smoke-flavored barbecue sauce, optional
Directions
Directions
Preheat oven to 375°. In a large bowl, combine stuffing mix, water and 2 tablespoons barbecue sauce. Add beef; mix lightly but thoroughly. Press 1/3 cup mixture into each of 12 ungreased muffin cups.
Bake, uncovered, 18-22 minutes or until a thermometer reads 160°. Sprinkle tops with cheese; bake 2-4 minutes longer or until cheese is melted. If desired, serve with additional barbecue sauce.
Freeze option: Cover and freeze cooled meat loaves on a plastic wrap-lined baking sheet until firm. Transfer meat loaves to a resealable plastic freezer bag; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Bake in a preheated 350° oven until heated through. Top with cheese as directed.
Preheat oven to 375°. In a large bowl, combine stuffing mix, water and 2 tablespoons barbecue sauce. Add beef; mix lightly but thoroughly. Press 1/3 cup mixture into each of 12 ungreased muffin cups.
Bake, uncovered, 18-22 minutes or until a thermometer reads 160°. Sprinkle tops with cheese; bake 2-4 minutes longer or until cheese is melted. If desired, serve with additional barbecue sauce.
Freeze option: Cover and freeze cooled meat loaves on a plastic wrap-lined baking sheet until firm. Transfer meat loaves to a resealable plastic freezer bag; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Bake in a preheated 350° oven until heated through. Top with cheese as directed.
Notes
Is really good stuff for single people!
Prep Time: 10 minutesCook Time: 22 minutes
Total Time: 30 minutes
Number of Servings: 6
Yield: 4-6 servings
Style: Canadian
Pomegranate salad (slightly acid/salty flavor)
I got this from my mom who was a chef.
Ingredients
1.Onion (any size, but white)
2.Pomgranate (dark red)
3.Salt
4.Sunflower oil
2.Pomgranate (dark red)
3.Salt
4.Sunflower oil
Directions
1.Cut onion into thin semi-rings
2.Squeeze pomgranate to get juice (appox. 1 table spoon, but it depends on your taste)
3.Put salt
4.Add oil
5.Mix
6.Eat and be happy!
Prep Time: 1 minutes2.Squeeze pomgranate to get juice (appox. 1 table spoon, but it depends on your taste)
3.Put salt
4.Add oil
5.Mix
6.Eat and be happy!
Cook Time:
Total Time: 15 minutes
Number of Servings: 1
Yield: 1
Style: Eastern European, Russian
Mongolian Meatball Ramen
Turn that instant ramen into a real meal.
Ingredients
1 lb. ground beef
1/2 c. panko bread crumbs
3 green onions, thinly sliced, divided
1 egg
2 cloves garlic, minced
2 tsp. sesame oil, divided
red pepper flakes
kosher salt
Freshly ground black pepper
Vegetable oil, for skillet
2 tsp. minced ginger
3/4 c. low sodium chicken broth
1/2 c. low sodium soy sauce
1/4 c. brown sugar
2 tbsp. hoisin
3 packs instant ramen
Sesame seeds, for garnish
1/2 c. panko bread crumbs
3 green onions, thinly sliced, divided
1 egg
2 cloves garlic, minced
2 tsp. sesame oil, divided
red pepper flakes
kosher salt
Freshly ground black pepper
Vegetable oil, for skillet
2 tsp. minced ginger
3/4 c. low sodium chicken broth
1/2 c. low sodium soy sauce
1/4 c. brown sugar
2 tbsp. hoisin
3 packs instant ramen
Sesame seeds, for garnish
Directions
In a large bowl, combine ground beef, panko bread crumbs, about half green onions, egg, garlic, and 1 teaspoon sesame oil. Season with red pepper flakes, salt and pepper, then mix until well combined. To form meatballs, scoop a heaping tablespoons of mixture and roll into balls.
In a large skillet over medium-high heat, heat a thin layer of vegetable oil. Add meatballs and sear until each sides develops a crust, about 2 minutes per side.
Remove meatballs from skillet, and add remaining sesame oil. Stir in ginger and cook until fragrant, about 30 seconds. Add chicken broth, soy sauce, brown sugar, and hoisin. Stir to combine and bring to a simmer. Return meatballs to skillet and cover skillet with a lid. Cook until meatballs are cooked through, about 10 minutes more.
Meanwhile, cook ramen. In a large pot of boiling water, cooking ramen according to package instructions. Drain noodles.
Add cooked noodles to skillet and toss until fully coated in sauce. Garnish with remaining green onion and sesame seeds. Serve warm.
Prep Time: In a large skillet over medium-high heat, heat a thin layer of vegetable oil. Add meatballs and sear until each sides develops a crust, about 2 minutes per side.
Remove meatballs from skillet, and add remaining sesame oil. Stir in ginger and cook until fragrant, about 30 seconds. Add chicken broth, soy sauce, brown sugar, and hoisin. Stir to combine and bring to a simmer. Return meatballs to skillet and cover skillet with a lid. Cook until meatballs are cooked through, about 10 minutes more.
Meanwhile, cook ramen. In a large pot of boiling water, cooking ramen according to package instructions. Drain noodles.
Add cooked noodles to skillet and toss until fully coated in sauce. Garnish with remaining green onion and sesame seeds. Serve warm.
Cook Time: 30 minutes
Total Time: 30 minutes
Number of Servings: 4
Yield: YIELD: 4
Style: American
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