Monthly Archives: November 2010

by | November 28, 2010

Left over turkey Chinese noodle soup

,

Ingredients:

Chinese Noodles
Chicken broth
Left over turkey (dark meat) slice in strips
Bok choy
sliced fresh ginger
Chinese spinach
soft tofu cut in small cubes
Edamame
diced leeks or green onion
chili flakes
white pepper
Salt (optional since chicken broth has sodium)
Add as much as you like. This has no measurements.
This takes less than 15 minutes to make.
Directions:

Prepare boiling water for noodles.

Follow direction on package (do not over cook the noodles).

In a large sauce pot add the broth, bring to boil reduce heat to a medium heat.
Add the cooked turkey slices, edamame, slice ginger, bok choy, spinach and soft tofu.
Flavor with pepper & chili flakes. Do not cook more than 3 minutes.

 

Leave a Comment

Filed under chinese, Noodles, Soup

by | November 26, 2010

Southern Flaky Biscuits Homemade easy

Ingredients:

Oven at 400 degrees
3 cups bread flour  or (all-purpose flour)
3/4 cups buttermilk
3 teaspoons baking powder
3/4 teaspoon baking soda
1/2 cup butter
1 teaspoon salt

Directions:

Sift all dry ingredients. Add all ingredients in a mixing bowl.
Use a fork and add butter until all is mix. (use hands to work the butter)
Add  buttermilk to the mixture.
Flour your working space (counter) . Knead the dough and roll out the dough.  Cut with a biscuit cutter into shape .
Bake for about 15-18 minutes depends on your oven.
Remove when it is golden brown.
Enjoy with Hone, jam or butter.

 

Leave a Comment

Filed under Bread, Breakfast

Tagged as , , , ,

by | November 26, 2010

Mushroom and Leeks Quiche easy recipe for brunch or breakfast


Making a savory Quiche can be very easy,  like making an omelet.  You add whatever you desire.  Crispy smoke bacon, cheeses, mushrooms, fresh herbs and spices.  Blend ingredients that will go together like a good marriage.  Enjoy  weekend brunch with a nice flavorful Quiche.

ingredients: Pre-heat oven to 400 degrees

4 eggs
1/2 cup Parmesan cheese
1/2 cup Fat free cream
sliced mushrooms
chopped leeks
Parsley chopped
salt & pepper
1 9″ unbaked pie crust

Directions:
In a mixing bowl add  eggs and beat,  add fat-free cream and cheese.
Prepare slicing, mushrooms and leeks. Chop parsley, add mushroom,  leeks,  salt and pepper into egg mixture.
Pour mixture into pie shell and add a bit more cheese on top of the Quiche.
Bake in pre-heated oven for 25 to 30 minutes, until crust is golden browned and the filling is set.
Let stand 10~12 minutes before serving.
Enjoy <3

Leave a Comment

Filed under Breakfast

Tagged as , , , , ,

by | November 25, 2010

Chocolate Rocky Road Truffles Easy

Need a quick and easy dessert with lots of crunch and chocolate flavor. This recipe is so easy to make with wonderful holiday nuts and bright sprinkles.  A Nice dessert for a cocktail, wine party or  your office party.

Ingredients

1 14 oz can sweet condensed milk

1 cup of heavy cream
2 tablespoons of dutch cocoa powder
1 cup mini marshmallows
1/2 cup chopped almonds
a few drops of almond extract and rum
1 cup coconut flakes


Directions

Over medium heat mix
milk, cream and cocoa, stirring constantly for about 15 minutes until mixture thickens and lifts from bottom of the pan.
Remove from heat and add rum flavor or almond extract.
Cool  mixture.
Grease your hands with butter ( just a dab ) and roll into little balls with mini marshmallows and chopped almonds.
Roll the balls in cocoa powder or coconut flakes or chopped candy.
Place in small candy paper cups. Makes about 24.

 

Leave a Comment

Filed under Chocolate, Cookies, Desserts

Tagged as , , , ,

by | November 23, 2010

Gingerbread Cupcakes not too sweet

Gingerbread Cupcakes are not too sweet.

ingredients:

1 cup hot water
2 teaspoons baking soda
2/3 cup dark brown sugar
1 cup molasses
2 eggs
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
8 tablespoons of unsalted butter
2 eggs
2 1/2 cup of all-purpose flour
white powder sugar for dusting
paper cupcake holders


Directions

Preparation:
Combine first 2 ingredients, set aside water and baking soda.
Combine all dry ingredients, spices, flour etc ,
Mix eggs and butter until fluffy, then add molasses.   Add eggs mixture to other ingredients and mix to blend well.
Add the rest of the ingredients and mix well until blended.  Pour into cupcake paper cups.
Bake at 350° for about 25-30 minutes.
Remove from oven by testing with a tooth pick, if it comes out clean cupcakes are done.
Cool and dust with powder sugar or add a cream cheese frosting. cream cheese frosting below recipe   (posted on the red velvet cupcakes recipe)

 

Leave a Comment

Filed under Cupcakes

Tagged as , , , ,

by | November 23, 2010

Chinese Chicken Soup With Ginger~ Easy!

INGREDIENTS
1 whole chicken
4 cans of chicken broth ( can or boxed ) enough broth to cover the chicken.
4 scallions whole ( save fresh scallions to garnish the soup )
sliced fresh ginger ( save fresh ginger for garnish)
1 Tablespoon Chinese rice wine
10 dried red dates
white pepper & salt ( optional) chicken broth is already salty

Rinse the chicken under running water.

Place whole chicken in the pot.(remove chicken tail and fat)
add enough chicken broth to cover chicken
add slices of fresh ginger
add 3 whole green onions and rice wine

add dried  Chinese red dates.

Bring to a boil than reduce heat and simmer. Cook until chicken is tender over medium heat than reduce heat. Simmering for about 2 hours.  Strain broth until broth is clear in color. Makes about 6  servings.

Serve with sliced fresh green scallions and thinly sliced fresh ginger.
Easy to make and very healthy.  Great soup for a cold winter day.
Add a bake potato as a side dish with mushrooms and broccoli with a small a scoop of plain yogurt for a meal.

Leave a Comment

Filed under Chicken, chinese, Soup

Tagged as , , , ,

by | November 22, 2010

Roasted Caramelized Pears With Cranberries

,
4 bosc pears (Bosc pears will keep it’s form)
1 1/2 teaspoon extra virgin olive oil
1/4 teaspoon fresh ground pepper
(optional) fruit chutney or cranberry relish*
garnish toasted pecans & fresh mint
pre-heat oven at 425 F
My homemade cranberry recipe is posted*


Directions

Wash pears and pat dry.
Cut in half. Toss the half pears with olive oil, salt & pepper.
Lay pears in a baking tray, skin side down, cut side up. Roast in heated oven for 15 minutes, then rotate tray to ensure even cooking.

Bake for another 15 minutes until soft and caramelized.
Remove tray from oven. Scoop out center seeds and top pears with fruit chutney or cranberry relish.

Add chopped toasted nuts such as pecans for crunch and texture.
Garnish with fresh mint.
This recipe came out in a magazine ” Taste” from South Coast plaza in OC.
Looked easy to make. It was created by Executive Chef Cliff Pleau from Seasons 52.
It was flavorful and different and so very easy!

Leave a Comment

Filed under Holiday, Side dish

by | November 18, 2010

Hello Kitty Birthday cake

 

Hello Kitty Birthday Cake

Ingredients for cake:

3 1/3 flour
1/3 cup Hershey’s cocoa powder
3 cups sugar
1 Tablespoon baking soda
1 teaspoon salt
12 oz butter or margarine
1 cup buttermilk* if no buttermilk * ( add 1 tablespoon vinegar or lemon juice mix with milk to equal one cup of milk and let it sit for 5 minutes than add to mixture)
1 teaspoon vanilla
5 eggs

CAKE Directions:

Preheat oven at 350
Prepare 2 cake pans with butter and coco powder
Mix all ingredients in a large bowl and mix with an electric mixer for 3 minutes.  Scraping down sides of the bowl.  Pour mixture into the lined cake pan.
Bake Cake for about -25 ~ 35 minute. Check with a tooth pick if cake is done.
Cool the Cake before frosting or glazing.
For Pink cream cheese filling
CREAM-CHEESE FROSTING:
For around the cake.
12 oz  Philadelphia Cream cheese at room temperature
8 oz soft butter
8 oz white powder sugar sifted
1/2 cup cocoa powder
1 teaspoon sea salt
1 1/2 teaspoon vanilla
few drops of red food coloring to make a light pink color.
1. To keep it smooth and moist use a paddle with the cream cheese until smooth medium speed.
2.place the cream cheese in a separate bowl.
3. Mix the butter until creamy, blend the cream cheese and butter but do not whip the mixture.
Add all other dry ingredients, sugar, salt, cocoa powder, red food color and vanilla whisk until smooth. Frost the around the cake using a flat knife or a spatula. Frost the cake top for inside cake.
.

For Hello Kitty face I use a big sugar cookie:Hello Kitty cookie recipe

ENJOY <3

Leave a Comment

Filed under Cakes, Desserts

Tagged as , , , , , , ,

by | November 18, 2010

Hello Kitty sugar cookies and yellow ducky

HELLO KITTY SUGAR COOKIES


Ingredients
sugar cookies cutters
2 cup sugar 
1 1/2 cups of soft butter
1 tsp. vanilla, lemon, or almond flavoring 
1/2 cup milk 
2 tsp. baking soda 
5 cups flour 
1 tsp. salt  
Hello kitty Cookie cutter read below (Notes)*


Cream sugar, egg, and butter. Stir in vanilla. 

Dissolve soda in milk and add to creamed mixture. Mix flour, salt, together, and then stir into creamed mixture. 
Add any extract flavor. Cover and chill about 2 hours or overnight. 
Roll out dough on a flour surface. Place cookies about an inch apart.  
Use your favorite cookie cutters.

Set oven at 350. Bake for 10 minutes or until the bottom has a light brown coloring.  

Easy Sugar Cookie Icing ingredients

1 cup confectioners’ sugar
2 teaspoons milk (any kind of milk)
2 teaspoons light clearcorn syrup  
1/4 teaspoon almond extract* or lemon extract 
mix assortment of food coloring 
If you like lemon use a lemon extract flavoring.

Note: Icing frosting should be added after baking; toppings can be added while icing is still soft and cookie is cool. 


*I could not find a Hello Kitty cookie cutter so I made my own by using a soft copper gingerbread man from Michael’s and re-shaped the cutter into a cat face. Cutter is $1.00 and change. Easy to make.



1 Comment

Filed under Cookies

Tagged as , , , , , ,

by | November 7, 2010

Valentine’s sinfull dark chocolate Brownies

Ingredients:

2 tablespoons unsalted butter
1 cup  flour
1/4 cup unsweetened natural cocoa powder (any brand)
1/4 teaspoon salt
1/4 teaspoon baking soda
4 large eggs
1 cup packed light brown sugar
1/2 cup plain  yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
3/4 cup chopped walnuts (optional)
1½-2 ounces of dark (60-70%)mini chocolate chip, chopped (or about 1 cup dark mini chocolate chips)
8 ounces bittersweet chocolate, coarsely chopped

 

Directions:
Pre-heat the oven to 350 degrees.
Use cocoa powder to dust the pan .
Need a 9 x 13 inch baking pan, coat with a cooking spray than dust with cocoa powder.
Melt  chocolate and butter in a double boiler or use a heat proof bowl
keep stirring .
In a bowl, mix together flour, cocoa, salt and baking soda.
In a large bowl whisk  eggs and sugar until smooth.
Add  yogurt, oil and vanilla and whisk to a mixture.
Add  chocolate-butter mixture and whisk until all is blended.
Add  flour mixture and mix until just moistened.
Pour mixture in to prepared pan and sprinkle with nuts or mini chocolate chips (optional).
Bake for 20-25 minutes, use a wooden toothpick inserted in center of brownies if it comes out clean, it is done.   Brownie will be moist.
Cool completely in pan on a wire rack.
Cut into(about) 24 squares.

 

Very moist
  Enjoy anything made out of chocolate, you fall in love with these brownies.

1 Comment

Filed under Chocolate, Valentine's Day

Tagged as , , , ,