November 27th, 2006 by alice
Tags: Chocochai, Cookies
INGREDIENTS
- 1cupbutter
- 1egg
- 1tablespoonvanilla extract
- 1 1/4cupsbrown sugar, tightly packed
- 2cupsunbleached all-purpose flour
- 1/2cupchai tea mix
- 1teaspoonbaking soda
- 1/2teaspoonsalt
- 1cupsemisweet chocolate, chopped into small chunks,best quality
- 1cupdark chocolate chipsor milk chocolate chips
DIRECTIONS
- Preheat oven to 375 degrees F.
- In a large mixing bowl combine butter, egg, vanilla extract and brown sugar until creamed.
- In another bowl, combine flour, chai mix, soda, and salt.
- Gradually add flour mixture to the creamed mixture.
- Fold in the chocolate chunks and chips.
- Roll dough into 2-inch balls, placing them a few inches apart on baking sheets lined with parchment paper.
- Bake for 12-15 minutes until lightly browned.
- Remove from oven, cool momentarily and then transfer to wire racks to cool thoroughly.
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November 27th, 2006 by alice
Tags: Chinese, Cookies, Sesame
INGREDIENTS
- 1 1/2cupspastry flour
- 1pinchsalt
- 1teaspoonbaking powder
- 1/2cupsuperfine sugar
- 125mlbutter
- 1largeegg
- 1teaspoonvanilla
- sesame seeds, to decorate
DIRECTIONS
- Combine the flour, baking powder and salt in a bowl.
- In a larger bowl; beat the sugar, butter, egg and vanilla.
- Add your dry ingredients to the wet mixture and form a smooth dough.
- Roll your dough into a cylinder about 12-inches long.
- Divide the dough into two and cover with wax paper.
- Place both pieces of dough in the refrigerator for approximately 6-8 hours.
- YOU MUST DO THIS STEP.
- After refrigeration time is over, and you wish to make your cookies, preheat the oven to 350°F.
- Cut your dough into rounds about 1/3 of an inch thickness.
- Continue by pressing each round into a plate full of sesame seeds.
- Place on a parchment-lined cookie sheet.
- Bake for 10-12 minutes until golden brown.
- Remove from oven and allow them to cool for a minute or two.
- Transfer to wire rack to cool completely.
- Store in air-tight containers.
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November 27th, 2006 by alice
Tags: Chicken, Fried, Parmesan
INGREDIENTS
- 1cup grated kraftparmesan cheese
- 1tablespoongarlic powder
- 2eggs
- 1lb bonelesschicken tenders
- olive oil, to fry
DIRECTIONS
- Pour olive oil into skillet and heat over medium heat.
- Beat eggs lightly in a medium bowl.
- Mix together parmesan cheese and garlic powder on a plate.
- Dredge chicken in beaten egg.
- Place chicken in cheese and garlic mixture and turn to coat thoroughly.
- Pan-fry chicken in olive oil until lightly browned on both side and no longer pink in the center, about 3 minutes per side.
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November 27th, 2006 by alice
Tags: Cheesy, Chops, Pork, Smothered
INGREDIENTS
- 4boneless pork chops
- pork seasoning, to taste
- 4ounces vermontsharp white cheddar cheese(I like Cracker Barrel brand)
- olive oil, to fry
DIRECTIONS
- Heat olive oil in skillet over medium heat.
- Season pork chops and pan-fry in skillet until browned and no longer pink.
- Place 1 oz cheese on top of each pork chop, cover and continue to cook 5 minutes, or until cheese is melted.
- Remove pork chops with a slotted spoon, to drain oil.
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November 27th, 2006 by alice
Tags: Blender, Hollandaise
INGREDIENTS
- 3egg yolks
- 2tablespoonsfresh lemon juice
- 1pinchcayenne
- 1/4teaspoonsalt
- 1/2cupbutter
DIRECTIONS
- Place egg yolks, lemon juice, cayenne and salt in a blender; heat butter until bubbling but do not brown.
- Cover blender container and turn on motor to high; blend for 3 seconds; with motor running, remove lid, and add butter slowly, in a steady stream, taking 30 seconds to pour the butter in.
- Serve immediately or keep sauce warm by placing blender container in warm water.
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