serves 4
Thai Kitchen recipe
Ingredients:
1 (14 oz) can Coconut milk
2 T Red Curry paste
1 T brown sugar
1 lb large shrimp, peeled and deveined
1 c assorted veggies (like snap peas, bamboo shoots, red bell pepper)
1/4 c Thai basil (optional)
2 T Thai Kitchen Fish sauce
Fresh red chiles, thinly sliced (optional)
Directions:
Bring milk to simmer on medium heat. Stir in curry paste & sugar until well blended; bring to boil. Reduce heat to low; simmer 5 mins. Stir in shrimp & veggies. Cook 3-5 mins or until shrimp turn pink & veggies are tender-crisp. Stir in basil & fish sauce. Serve with rice (a recipe for Thai Rice can be found here) Garnish with additional basil & chiles if desired.
Note: Thai basil has dark green leaves with purple stem and has a licorice flavor. If unavailable, substitute Italian basil.
Friday, October 22, 2010
Monday, October 18, 2010
Corn Chowder
I got this from a lady at church, but I don't remember her name... sorry lady!
Ingredients:
2 T bacon fat or cooking oil
4 medium potatoes, diced
2 t salt
1/2 t thyme
1 can whole kernel corn
1 can evaporated milk
1 large onion, chopped
2 T flour
1/4 t pepper
2-3 c water
1 can creamed corn
bacon bits
Directions:
Heat bacon fat or cooking oil in heavy deep saucepan; add onion and potatoes. Sprinkle with flour, salt, pepper, and thyme. Mix well. Add water to cover. Bring to boil and cook, stirring occasionally, until the onion and potatoes are tender. Stir in the corn and slowly add the milk. Heat but don't boil. Serve with bacon bits sprinkled on top.
Ingredients:
2 T bacon fat or cooking oil
4 medium potatoes, diced
2 t salt
1/2 t thyme
1 can whole kernel corn
1 can evaporated milk
1 large onion, chopped
2 T flour
1/4 t pepper
2-3 c water
1 can creamed corn
bacon bits
Directions:
Heat bacon fat or cooking oil in heavy deep saucepan; add onion and potatoes. Sprinkle with flour, salt, pepper, and thyme. Mix well. Add water to cover. Bring to boil and cook, stirring occasionally, until the onion and potatoes are tender. Stir in the corn and slowly add the milk. Heat but don't boil. Serve with bacon bits sprinkled on top.
Sunday, October 17, 2010
Whoopies
from Monica (thanks!) These are awesome! Try them- you'll like them!
makes about 26 cookies
1 small can of solid pack pumpkin
1 dry spice cake mix (with added ingredients noted on the box)
Mix together until well combined. Mixture should be smooth. Drop by tablespoonfuls onto greased cookie sheets. Bake at 350F degrees for about 12 minutes or until center is set. Let them cool completely on a wire rack.
The filling (for between the whoopies)
1/2 cup butter
8 ounces cream cheese
1 teaspoon vanilla
3 tablespoons pure maple syrup
3 cups powdered sugar
Cream together butter and cream cheese. Add the vanilla and the maple syrup. Slowly add the powdered sugar one cup at a time. Mix on medium speed for one minute between each cup. Place in the refrigerator for about 1 hour so that it sets. Place 2 teaspoons of Maple Cream Filling on half of your cooled cookies. Place the other half of cookies on top. Store in the refrigerator.
makes about 26 cookies
1 small can of solid pack pumpkin
1 dry spice cake mix (with added ingredients noted on the box)
Mix together until well combined. Mixture should be smooth. Drop by tablespoonfuls onto greased cookie sheets. Bake at 350F degrees for about 12 minutes or until center is set. Let them cool completely on a wire rack.
The filling (for between the whoopies)
1/2 cup butter
8 ounces cream cheese
1 teaspoon vanilla
3 tablespoons pure maple syrup
3 cups powdered sugar
Cream together butter and cream cheese. Add the vanilla and the maple syrup. Slowly add the powdered sugar one cup at a time. Mix on medium speed for one minute between each cup. Place in the refrigerator for about 1 hour so that it sets. Place 2 teaspoons of Maple Cream Filling on half of your cooled cookies. Place the other half of cookies on top. Store in the refrigerator.
Thursday, October 7, 2010
Super Soup Mix Match
From Kraft
Serves 8
Ingredients:
Take 1 Tbsp. vegetable oil, 1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, 1 can (14-1/2 oz.) chicken broth, 1 envelope Good Seasons Italian Salad Dressing Mix and 1 cup uncooked bite-sized pasta and mix & match your recipes from these options...
Directions:
COOK and stir meat in hot oil in large saucepan until cooked through; drain. Add vegetables; cook 3 to 5 min. or until crisp-tender, stirring occasionally.
ADD chicken broth, soup base, 2 cups water and dressing mix. Bring to a boil.
ADD pasta; cover. Simmer 10 to 12 min. or until pasta is tender. Add Velveeta; cook until melted, stirring occasionally.
Tips:
Freeze It
Allow soup to cool, then portion into smaller containers. Store, covered, in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months. Thaw in the refrigerator as needed. Reheat small portions (about 2 servings of frozen soup) in the microwave on HIGH for about 5 min. or until heated through, stirring after 3 min
Family Fun
For a change of pace, cut vegetables into interesting shapes and use fun shapes of pasta, such as stars or alphabets. Because smaller pastas may cook in a shorter time, follow package directions for suggested cook times.
Substitute
Prepare as directed, substituting 1 cup uncooked Minute Brown or White Rice for the uncooked pasta (for Gluten free substitute or taste preference)
Serves 8
Ingredients:
Take 1 Tbsp. vegetable oil, 1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, 1 can (14-1/2 oz.) chicken broth, 1 envelope Good Seasons Italian Salad Dressing Mix and 1 cup uncooked bite-sized pasta and mix & match your recipes from these options...
meat options
1 lb. boneless chicken pieces (1 in.) OR
1 lb. ground beef OR
1/4 lb. Pepperoni, coarsely chopped (add with the chicken broth)
OR meatless
vegetable choices
3 sliced carrots, 1/2 cup sliced celery, 1 small chopped onion OR
1 cup corn, 1 chopped bell pepper OR
1 cup sliced mushrooms, 1 small chopped onion, 1 chopped bell pepper OR
3 sliced carrots, 1 chopped bell pepper, 1 chopped zucchini
soup base possibilities
1 additional can (14-1/2 oz.) chicken broth OR
1 jar (16 oz.) Salsa OR
1 can (15 oz.) pizza sauce OR
1 can (14-1/2 oz.) undrained diced tomatoes, 1 can (15-1/2 oz.) drained and rinsed kidney beans
Directions:
COOK and stir meat in hot oil in large saucepan until cooked through; drain. Add vegetables; cook 3 to 5 min. or until crisp-tender, stirring occasionally.
ADD chicken broth, soup base, 2 cups water and dressing mix. Bring to a boil.
ADD pasta; cover. Simmer 10 to 12 min. or until pasta is tender. Add Velveeta; cook until melted, stirring occasionally.
Tips:
Freeze It
Allow soup to cool, then portion into smaller containers. Store, covered, in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months. Thaw in the refrigerator as needed. Reheat small portions (about 2 servings of frozen soup) in the microwave on HIGH for about 5 min. or until heated through, stirring after 3 min
Family Fun
For a change of pace, cut vegetables into interesting shapes and use fun shapes of pasta, such as stars or alphabets. Because smaller pastas may cook in a shorter time, follow package directions for suggested cook times.
Substitute
Prepare as directed, substituting 1 cup uncooked Minute Brown or White Rice for the uncooked pasta (for Gluten free substitute or taste preference)
Friday, October 1, 2010
Layered Pumpkin Cake
From Kraft recipes
Serves 16
Ingredients:
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 c milk
1/3 c oil
4 eggs
1-1/2 t pumpkin pie spice
1 pkg. (8 oz.) Cream Cheese, softened
1 c powdered sugar
1 tub (8 oz.) Cool Whip, thawed
1/4 c caramel ice cream topping
1/4 c chopped Pecans
Directions:
HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in Cool Whip. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.
Tips:
How to Slice and Stack Cake Layers
Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the Cool Whip mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.
Substitute
Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.
Serves 16
Ingredients:
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 c milk
1/3 c oil
4 eggs
1-1/2 t pumpkin pie spice
1 pkg. (8 oz.) Cream Cheese, softened
1 c powdered sugar
1 tub (8 oz.) Cool Whip, thawed
1/4 c caramel ice cream topping
1/4 c chopped Pecans
Directions:
HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in Cool Whip. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.
Tips:
How to Slice and Stack Cake Layers
Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the Cool Whip mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.
Substitute
Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.
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