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Peanut Marinade (For Satay)
Ingredients:
1/2 cup chunky peanut butter
1/2 cup peanut oil
1/4 cup white wine vinegar
1/4 cup tamari (or substitute low-sodium soy sauce
1/4 cup fresh lemon juice (approx. 1 large lemon)
4 cloves garlic; minced
8 cilantro sprigs; minced
1 whole dried red chile pepper; minced
2 tsp. chopped fresh ginger
Instructions:
Combine all ingredients in a blender or food processor. Blend well to
emulsify, adding a few drips of water if the mixture is too thick.
Marinate beef or chicken (or pork) overnight.
Notes: The traditional thick dipping sauce for satay, the Indonesian
skewered beef (or chicken or pork) dish, is the inspiration for this
marinade. To create satay skewers, thread thin, 1-inch-wide slices of
marinated beef or chicken (or pork) onto wood skewers and grill them
2 minutes per side over red-hot coals. Serve the marinade as a
dipping sauce, if desired.
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A simple soup to prepare.
Nigerian Style Peanut Soup
Ingredients:
2 cups chicken broth or stock
1 1/2 sm. Dried green chili peppers, finely chopped
1/4 cup Each diced green bell pepper and onion
3 tbsp. Chunky-style peanut butter
Instructions:
In 1-quart saucepan heat the broth, add chili peppers and bring
mixture to a boil. Stir in bell pepper and onion and return to a boil.
Reduce heat to low, cover and let simmer until vegetables are tender,
about 10 minutes.
Reduce heat to lowest possible temperature, add peanut butter and
cook, stirring constantly, until peanut butter is melted and mixture is
well blended. Makes 2 servings.
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Grilled Pico De Gallo
Serves 4
Preparation Total: 20
Traditional Mexican salsa with a twist. Grill your veggies before
making them into a salsa to go with grilled meat or fish.
2 tomatoes, peeled, sliced 3/4" thick
1 red onion, sliced 1/2" thick
1 yellow bell pepper, cut in half, seeded
1/2 jalapeno, seeded, ribs removed
1 tablespoon lime juice
1 tablespoon fresh cilantro, chopped
1 pinch salt
1/8 teaspoon cracked peppercorns
Grill the tomatoes, onion, and peppers until the tomatoes are marked
and warm through, the onion is slightly browned and soft and the
pepper's skin has blistered and browned. Remove them from the heat and
cool until they can be easily handled. Gently remove the skin from
peppers. Chop all veggies into small pieces (about 1/3" dice) and put
them in a small bowl.
Add the cilantro, lime juice and seasoning. If you want more spice to
the salsa add a little more spice mix.
Best if eaten right away. Make as close to serving time as possible.
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THAI STYLE CHICKEN, CELLOPHANE NOODLE AND STRAW MUSHROOM SOUP
Serves 6
Preparation Total: 45
This wonderfully pungent soup can be made with almost any cooked bird
meat. I have even made it with cured and smoked duck meat. I think it
is one of my favorite variations.
1 1/2 cups cooked chicken meat
1/2 teaspoon garlic, chopped
1/8 cup lime juice, fresh squeezed is best
1-tablespoon fish sauce
2 teaspoons soy sauce
2 teaspoons sugar
1/2 teaspoon cayenne pepper
3 1/2 cups chicken stock, strained for clarity
1 14 oz. can straw mushrooms
1 1/2 ounces cellophane noodles
8 each baby carrots, sliced thinly
1 stalk celery, thinly sliced on a bias
2 teaspoons red bell peppers, small dice
2 teaspoons red onions, diced
1 each scallions, thinly sliced
PUNGENT THAI SAUCE FOR SOUPS ( Recipe Below)
If you have time, prepare the stock a day ahead, so that it can be
chilled overnight. Remove any hardened fat that will have settled to
the top of the stock. Reheat the stock and strain it for clarity. Or
use canned broth.
Place the cooked chicken meat in a bowl. Combine the garlic, lime
juice, fish sauce, soy sauce and sugar and stir briskly to dissolve the
sugar. Pour it over the cooked meat and stir to coat. Allow to
marinate for an hour at least.
Open the can of mushrooms and add the broth to the stock, bring both
to a boil. Once boiling, add the cellophane noodle and fresh
vegetable and boil for about 8 minutes or until the noodles succumb to the
tooth.
Add the mushrooms. Lift the meat out of the bowl with a slotted spoon
and add it to the stock. Bring the soup back to a boil and remove
from the heat. Stir and taste. You can adjust the intensity of the soup
by adding some or all of the marinade. Personally, I add it all!
Serve this soup in clear bowls if you have them with the PUNGENT THAI
SAUCE listed below on the side. Caution, add a little at a time until
you have the right heat for you. .
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Pungent Thai Sauce For Soups
Serves 4
Preparation Total: 15
1 teaspoon garlic, finely chopped
1/2 cup Rose's Lime Juice
3 teaspoons cayenne pepper
3 tablespoons fish sauce
2 tablespoons soy sauce
6 teaspoons sugar
Combine the ingredients in a bowl and whisk to incorporate.
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Apple Chip Cookies
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1 cup of brown sugar
1/4 cup of butter
1/2 cup of cream
1 egg
1/2 teaspoon of soda
1/2 teaspoon of salt
1/4 teaspoon of nutmeg
1 cup of chopped,peeled apples
1/2 cup of butterscotch chips
1 cup of chopped walnuts
For The Glaze:
3 tablespoons of butter, melted
1 teaspoon of cinnamon
2 tablespoons of cream
2 cups of confectioners sugar
24 walnut halfs
Heat oven to 350 F. Cream butter and sugar; add egg, beat
well. Stir in dry ingredients. Add apples and nuts and chips.
Drop by teaspoon full onto greased cookiesheet. Bake 10 to 12
minutes. Make glaze by mixing together the melted butter,
cinnamon, cream confectioners sugar. Spread on cookies. Top
each with a walnut half.
Chocolate Surprise cookies
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1/2 cup of margarine
3/4 cup of sugar
1 egg
3 tablespoons of cocoa
1 3/4 cups of flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of milk
1 teaspoon of vanilla
1/2 cups of chopped walnuts
6 oz of peanutbutter chips
Cream margarine and sugar. Beat in egg and cocoa. Sift dry
ingredients together and add chocolate mixture alternately
with milk, mix well. Stir in vanilla, nuts and chips.
Drop 2" apart on ungreased cookiesheet. Bake in 400 F oven
for 8-10 minutes. Frost with icing if desired.
Jeweled Walnut Cookies
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2 eggs
1 cup of sugar
1/2 teaspoon of salt
1 teaspoon of vanilla
1 cup of flour
3/4 cup of small, spiced Gumdrops, halved, divided
3/4 cup of chopped walnuts, divided
Preheat oven to 325 F. In large bowl beat together eggs,
sugar, salt and vanilla. Stir in flour. Mix in 1/2 cup of
the gumdrops and 1/2 cup of the walnuts. Turn into a
greased 9 " square baking pan. Sprinkle with remaining gumdrops
and walnuts. Bake for about 35 minutes, or until top has a firm,
dull crust. Cool in pan. 8. Cut into 24 bars.
Chocolate Peanut Butter Dreams
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1 1/2 cups of brown sugar
1 cup of creamy peanut butter
3/4 cup of margarine
1/3 cup of water
1 egg
1 teaspoon of vanilla
3 cups of uncooked oats
1 1/2 cups of flour
1/2 teaspoon of baking soda
1 1/2 cups of chocolate chips
4 tablespoons of shortening
1/3 cup of chopped nuts
Heat oven to 350 F. Beat together brown sugar, peanut butter
and margarine until light and fluffy. Blend in water, egg
and vanilla. Add combined dry ingridients and mix well.
Shape dough into 1/4 inch thick balls. Place on ungreased
cookiesheet and flatten to 1/4 inch thickness with the bottom
of a glass dipped into sugar. Bake 8-10 minutes or until edges
are golden. Remove to wire rack and cool completly. In heavy
saucepan over low heat, melt chocolate chips and the shortening;
stir until mixture is melted and smooth. Top each cookie with
1/2 teaspoon melted chocolate and sprinkle with the nuts.
Chill until set, store in airtight container.
Lemon Butter Bars
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2 cups of flour
1 cup of butter, softened
1/2 cup of confectioners sugar
4 eggs
2 cups of sugar
1 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of freshly sqeezed Lemon Juice
Preheat oven to 350 F. Beat together flour, butter and
1/2 cup confectioners sugar in small bowl, with electric
mixer until well blended. Bake in preheated oven for 25 to 30
minutes or until golden. Beat eggs, sugar, baking powder,
salt and lemom juice in small bowl until smooth. Pour over
hot crust. Bake 15 minutes more or until bubbly and light brown.
Cool completly on wire rack. Dust lightly with remaining
confectioners sugar. Cut into diamonds, about 2 1/2 "X 1 1/2 ".
Store airtight at room temperature.
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PUMPKIN BREAD WITH CREAM CHEESE FILLING
3 1/2 cups flour
2 tablespoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
3 cup granulated sugar
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups pumpkin
Filling
8 ounces cream cheese, softened
1 egg
1/2 cup granulated sugar
1/2 cup chopped pecans
Mix filling ingredients in order listed and set aside.
Sift dry ingredients together. Mix pumpkin, water, oil and eggs
together. Pour into dry mixture and mix well. Pour 1/2 of batter into 2
greased 9 x 5-inch loaf pans. Next pour a layer of filling in each pan
(using all of the filling). Finish topping with remaining bread
batter. Bake at 350 degrees F for 1 hour and 15 minutes, or until a wooden
pick inserted in the middle of the loaf comes out clean.
Cool before removing from pans.
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BOO! Spoon Pops
1/2 cup white chocolate morsels
8 plastic spoons
Mini M&M’S (for eyes)
Black and orange curling ribbons
Halloween stickers
Reynolds® Spooky Prints® Plastic Wrap
PLACE white morsels in a small microwave-safe bowl.
MICROWAVE on HIGH power 1 minute; stir. then MICROWAVE on
HIGH 30 to 45 seconds longer; stir until smooth.
DIP spoons into melted morsels to coat; let excess drizzle off. Add
candies for eyes and mouth.
Place spoons on a tray covered with a sheet of Reynolds® Cut-Rite®
Wax Paper; refrigerate until hardened.
WRAP each spoon in a sheet of printed plastic wrap. Gather at base of
spoon; tie with ribbons. Trim ends of printed plastic wrap, if
desired. Add stickers to handle of spoon for decoration!!
(You could do Christmas Spoon Pops too!)
Number of Servings: 8
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Norma's Spinach Salad
DRESSING:
1/2 cup sugar
1/2 cup tarragon vinegar
2 Tablespoons Wesson oil
2 Tablespoons chopped green onion
1 Tablespoon chopped parsley
1 Tablespoon chives
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
Cracked black pepper, to taste
1 ice cube
SALAD:
1 pound fresh spinach, washed and patted dry
3 hard-cooked eggs, chopped
8 slices bacon, cooked and crumbled
Combine dressing ingredients in container with a lid, mixing well. Chill until ready to use. Stem spinach and tear leaves into bite-sized pieces. When ready to serve, combine with chopped eggs and bacon. Shake dressing, pour over salad, toss, and serve.
SERVINGS: 4 to 6
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TIP: cook mini-meatloaves in a muffin tin. They'll be smaller, so big peeps may want to eat 2 of 'em :)
let's see....new recipes to share............not sure I have any.
did make a pretty good mini meatloaf the other day
3.5oz ground meat
3 TB seasoned bread crumbs
1 TB minced onion
1 TB ketchup
hmmm I think I added more to it..it was cooked in a muffin tin (yes this is a Richard Simmon's recipe) anyway
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TIP: cook mini-meatloaves in a muffin tin. They'll be smaller, so big peeps may want to eat 2 of 'em :)
let's see....new recipes to share............not sure I have any.
did make a pretty good mini meatloaf the other day
3.5oz ground meat
3 TB seasoned bread crumbs
1 TB minced onion
1 TB ketchup
hmmm I think I added more to it..it was cooked in a muffin tin (yes this is a Richard Simmon's recipe)
also, instead of buying Pam or non stick cooking spray all the time, buy a $1 spray bottle & fill with olive oil, or veggie oil or canola oil or whatever you have, & use that :)
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Hiya Flute ! How is the baby ? I bet she has grown ! What 'cha been up to ?
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Isabel's ENORMOUS. Just got back from Texarcana, 1 1/2 weeks ago. Coundn't make it into NO. Sorry! or do u live in baton rouge? well, we couldn't make it.
I'm substitute teaching now. Graduated end of june/ or was it july? lol. Just waitin on the Praxis results, got finger printed today...
i am majorly missin' the internet..lol
