October 18th, 2006 by alice
Tags: Fried, Noodles, Pad, Stir, Thai
INGREDIENTS
- 1 (454 g)packagerice noodles
- 2boneless skinless chicken breasts, cut into thin strips
- 3clovesgarlic, chopped
- 1shallot, chopped
- 2-3eggs
- 1tablespoonblack pepper
- 4tablespoonsvegetable oil, divided
- 4tablespoonsbrown sugar
- 1-2tablespoonoyster sauce (optional)
- 3tablespoonsfish sauce
- 3tablespoonswhite vinegar
- 2tablespoonssoy sauce
- 1bunchgreen onions, cut into 1 inch pieces
- 1cupbean sprouts
- 1/2cuproasted peanuts, chopped
- fresh cilantro
- fresh lime juice (optional)
- 1jarpaad Thai sauce (optional)
DIRECTIONS
- Boil noodles until just soft (do not overcook).
- Drain water and place noodles in separate bowl.
- Meanwhile, heat 3 Tbsp oil in wok on high heat.
- Add garlic, shallots, oyster sauce, chicken and stir-fry until cooked.
- Move mixture to 1/2 of wok and add eggs on empty 1/2 of wok.
- Cook eggs.
- Mix eggs and chicken.
- Add noodles, fish sauce, vinegar, soy sauce, black pepper and brown sugar, stirring quickly so that noodles do not stick together.
- Stir in bean sprouts, green onion and peanuts.
- Garnish with fresh cilantro and a quick squeeze of lime juice.
- Serve immediately, with Pad Thai sauce, as desired.
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October 18th, 2006 by alice
Tags: Pasta, Salad, Spiral
INGREDIENTS
- 3-4cups cooled cookedspiral shaped pasta
- 1/2cup choppedgreen bell peppers
- 1/2cup thinly slicedcelery
- 1/2cup mixed mediterraneanolives, green,black,garlicky,whatever,pitted and sliced
- 1/2cup seededchopped tomatoes
- 1/2cup shreddedcarrots
-
Dressing
- 1/4cupextra virgin olive oil
- 1/2cupred wine vinegar
- 1/4cup finely choppedonions, more to taste
- 2tablespoonsketchup
- 2teaspoonssugar
- 1/2teaspoondry mustard
- 1/2teaspoonsweet paprika
- 1/2teaspoongarlic granules
- 1/4teaspoondried oregano, crushed,more to taste
- 1teaspoonsalt (optional)
- 1/2teaspoonfresh ground black pepper
DIRECTIONS
- In a large bowl, combine pasta, green pepper, celery, tomato, and carrot, and toss gently to combine.
- In a lidded jar, combine all dressing ingredients, and shake thoroughly to combine.
- Set aside for 20 minutes for flavor to develop.
- Pour dressing over pasta mixture, and toss gently to combine.
- Refrigerate salad for 30 minutes, tossing twice.
- Taste for seasonings, and adjust to taste.
- It may need more vinegar; if so, add a little balsamic vinegar if you have it, otherwise whatever you originally used.
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October 18th, 2006 by alice
Tags: Coffee, Eggnog, Irish, Punch
INGREDIENTS
- 2quartseggnog
- 1/3cup firmly packedbrown sugar
- 3tablespoonsinstant coffee powder
- 1/2teaspoonground cinnamon
- 1/2teaspoonground nutmeg
- 1cupIrish whiskey
- 1quartcoffee ice cream
DIRECTIONS
- Combine first five ingredients in a large mixing bowl.
- Beat at low speed until smooth; stir in whiskey.
- Chill 1 to 2 hours.
- Pour into a punch bowl.
- Top punch with scoops of ice cream.
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October 18th, 2006 by alice
Tags: Salad, Taco
INGREDIENTS
- 1 1/2lbslean ground beef
- 1cup choppedgreen bell peppers
- 1 1/2cups choppedonions
- garlic granules
- salt & freshly ground black pepper
- 1tablespoonchili powder
- 1/8teaspoonground cumin, more to taste
- 1lb velveetaprocess American cheese, cubed
- 1 (7 ounce)can roteltomatoes and green chilies, drained
- 1head lettuce, shredded
- 2mediumtomatoes, chopped
- 1 (6 ounce)bagtortilla chips or Fritos corn chips, crumbled
DIRECTIONS
- Crumble and brown meat well in a skillet over medium-high heat.
- Drain excess grease, and add green pepper, onion, granulated garlic, and salt and pepper to taste.
- Cook a few more minutes, and add chili powder and cumin.
- In a small saucepan, melt cheese over low heat.
- Stir in tomatoes with green chilies, and season to taste with salt and pepper.
- In a large bowl, layer in the following order, lettuce, tomatoes, chips, hot meat mixture, and hot cheese mixture.
- Toss at the table, and serve immediately.
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October 18th, 2006 by alice
Tags: Broccoli, Cheese, Soup
INGREDIENTS
- 2lbsfresh broccoli, cut into bite size pieces,and steamed until fairly tender
- 1pinthalf-and-half
- 1 (14 1/2 ounce)canchicken broth(or 1 cup broth and 1 cup beer)
- 3/4teaspoonsalt
- 1/2teaspoonfresh ground black pepper
- 1/2teaspoondry mustard
- 1dashcayenne pepper
- 1/2teaspoonWorcestershire sauce
- 2lbs velveetaprocess American cheese, cubed
- 1/2cupcornstarch, mixed with
- 1cupwhite wineor beeror chicken broth
DIRECTIONS
- Place half-and-half and chicken broth in top of a double boiler.
- Add salt, pepper mustard, cayenne, Worcestershire, and cubed Velveeta cheese.
- Heat until cheese is melted and mixture is creamy.
- Add broccoli.
- Stir cornstarch mixture, and stir into cheese mixture.
- Heat over simmering water until soup thickens.
- Taste, and adjust seasonings as necessary.
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