July 8th, 2008 by alice
Tags: , ,
INGREDIENTS
-
INGREDIENTS
- cooked rice(to fill bowls)
- 3/4lbchicken breastsor chicken thighs
- 4eggs
- 4piecesdried mushrooms
- 3stalkswatercress(I used green onions instead)(optional)
- 1nori sushi sheet(to garnish)
-
BROTH
- 1/4cupsoy sauce
- 1/4cupmirin
- 1 3/4cupswater
DIRECTIONS
- PREPARATION:.
- Soak mushrooms in water ahead of time.
- Slice chicken into thin pieces.
- Wash watercress throughly, cut to 1 1/2 inches pieces.
- Beat eggs well in a container.When serving in individual bowls, separate eggs into four portions.
- After mushrooms have softened, remove stems and cut into small pieces. (I used a packaged of dried Shiataki mushrooms found in the Oriental section of my grocery store).
- PREPARING THE BROTH AND COOKING:.
- Quickly boil all broth ingredients together.
- Remove from heat.
- Add chicken, mushrooms, green onions/watercress and let boil.
- Immediately lower heat and remove scum that may have surfaced to the top of the broth.
- Cook for 2 - 3 minutes.
- Slowly and gently pour the beaten egg mixture.
- from about 8 - 10 inches above the broth so that the egg cooks into a stringy consistency.
- Fill the donburi bowls with 2/3 full with hot rice.
- Gently ladle broth mixture over rice.
- Garnish with slivers of nori.(I used my kitchen shears to strip it up).
- Serve hot.
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July 8th, 2008 by alice
Tags: Cooker, Gravy, Roast, Slow
INGREDIENTS
- 1 (10 3/4 ounce)cancondensed cream of mushroom & garlic soup
- 1 (10 1/2 ounce)cancondensed beef broth
- 1 (1 ounce)envelopeonion and mushroom soup mix
- 3 1/2-4lbseye of round roast, trimmed(I like to use Chuck roast)
- 2tablespoonsall-purpose flour
- 1teaspoonsalt
- 1/2teaspoonpepper
- 2tablespoonsvegetable oil
DIRECTIONS
- Stir together first 3 ingredients in a 5 1/2-qt. slow cooker.
- Sprinkle roast evenly with flour, salt, and pepper.
- Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat.
- Transfer roast to slow cooker.
- Cover and cook on LOW 8 hours.
- Remove roast from slow cooker; slice to serve.
- Skim fat from gravy in slow cooker, if desired.
- Whisk gravy; serve over roast.
- Serves 6.
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July 8th, 2008 by alice
Tags: Crunch, Frozen, Mousse, Pumpkin, Toffee, Walnut
INGREDIENTS
-
Crunch
- vegetable oil
- 1cupwalnut pieces(about 4 ounces)
- 2/3cuptoffee pieces(such as Skor, about 3 1/2 ounces)
- 4teaspoons packeddark brown sugar
- 1/8teaspoonsalt
- 1tablespoonunsalted butter, melted
-
Mousse
- 2cups chilledheavy whipping cream, divided
- 3/4cupsugar
- 5largeegg yolks
- 1 1/4cups cannedpumpkin puree
- 2tablespoonsdark rum
- 1 1/4teaspoonsvanilla extract
- 3/4teaspoonground cinnamon
- 1/2teaspoonground ginger
- 1/4teaspoonground nutmeg
- 1/4teaspoonsalt
- 1/8teaspoonground allspice
-
Garnish
- 4cinnamon sticks
DIRECTIONS
- For crunch:.
- Preheat oven to 350°F Line rimmed baking sheet with foil; brush generously with vegetable oil.
- Toss nuts, toffee bits, sugar, and salt in medium bowl to blend. Add butter and toss to coat. Place mixture in center of prepared sheet; pat to single layer.
- Bake until toffee bits are soft (but retain shape), about 15 minutes. Cool crunch completely on sheet. Transfer to work surface; chop coarsely.
- For mousse:.
- Whisk 3/4 cup whipping cream, sugar, and egg yolks in heavy medium saucepan to blend. Stir over medium-low heat until thickened to pudding consistency, about 10 minutes (do not boil). Transfer mixture to large bowl.
- Mix in pumpkin, rum, vanilla, ground cinnamon, ginger, nutmeg, salt, and allspice. Refrigerate uncovered until cold, stirring occasionally, about 40 minutes.
- Beat remaining 1 1/4 cups cream in another large bowl until cream holds peaks. Transfer 1/2 cup whipped cream to medium bowl for garnish; cover and chill. Fold remaining whipped cream into pumpkin mixture. Cover and refrigerate mousse at least 4 hours and up to 1 day.
- In each of 4 medium (10-ounce) goblets, layer 1/3 cup mousse and generous tablespoon crunch. Repeat 2 more times (some crunch may be left). If necessary, whisk reserved 1/2 cup whipped cream to soft peaks. Pipe or drop dollop of cream onto mousse in each goblet. Cover; freeze overnight. (Can be made 2 days ahead. Keep frozen. Let stand at room temperature 30 minutes before serving.) Garnish with cinnamon sticks.
- My modifications: I prefer this way because it’s a little easier, guests can dictate their own portions, and I’ve never particularly cared for presentation:)This recipe calls for 4 goblets in which to put the mousse — I basically ignore that by baking the crunch part in a 9″ cake pan lined with foil and skipping the chopping step so that the crunch retains the shape of the pan.once the pan and the crunch have cooled completely and I’ve discarded the foil, I put the crunch back in the pan and use the crunch as a base “crust” of sorts and just dump all the pumpkin mousse on top, skipping the layering.Then I dollop the whipped cream on top and refrigerate the whole thing.I actually prefer it refrigerated and not frozen, but that’s just me.
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July 8th, 2008 by alice
Tags: Bars, Goodie, Maple, Nut
INGREDIENTS
- 1 (12 ounce)packagesemi-sweet chocolate chips
- 1 (11 1/2 ounce)packagemilk chocolate chips
- 2cupsmargarineor butter
- 1cuppeanut butter
- 2 1/2cups cocktailpeanuts
- 1/2cupevaporated milk
- 1 (3 ounce)packagevanilla pudding mix(not instant)
- 7 1/2cupspowdered sugar
- 2teaspoonsmaple flavoring
DIRECTIONS
- 1 . Line 15×10x1-inch baking pan with foil. Butter or spray foil with nonstick cooking spray. In large saucepan, melt chocolate chips and 1 cup of the margarine over low heat, stirring frequently. Remove saucepan from heat. Add peanut butter; mix well. Spread half of mixture in buttered foil-lined pan. Freeze 10 minutes or until set. Place pan in refrigerator.
- 2 . Meanwhile, stir peanuts into remaining chocolate mixture. Set aside.
- 3 . Melt remaining 1 cup margarine in large saucepan over low heat. Gradually stir in evaporated milk. Stir in pudding mix. Cook until mixture is slightly thickened, stirring constantly. DO NOT BOIL. Remove saucepan from heat. Add powdered sugar and maple flavor; mix well. Cool about 10 minutes or until slightly cooled.
- 4 . Carefully spread pudding mixture over chilled chocolate layer. Refrigerate 30 minutes.
- 5 . Stir reserved chocolate-peanut mixture. Drop by spoonfuls onto chilled pudding layer; spread to cover. Refrigerate at least 3 hours or until firm. Cut into bars. Store in refrigerator.
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July 8th, 2008 by alice
Tags: Burgers, Frugal, Tuna
INGREDIENTS
- 1 (12 ounce)boxseasoned stuffing mix
- 1 (10 ounce)canmushrooms(drained & diced smaller)
- 1 (6 ounce)cantuna
- 1/2cupparmesan cheese(dry can be used)
- 1/2cuponions, diced
- 1/4cupvegetable oil
DIRECTIONS
- Prepare stuffing, adding onions; if you are adding them. (see notes below).
- Add 2 T vegetable oil to a skillet.
- Add mushrooms to skillet; cook & stir for 2 minutes.
- In a bowl add stuffing, tuna, cheese and mushrooms.
- Form into patties.
- Add 2 T vegetable oil to a skillet.
- Add as many patties as your skillet will hold comfortably. (In mine, I can fit three medium size patties without them touching.).
- Cook on medium heat until golden brown on both sides.
- Continue adding patties and extra oil as needed until all of the tuna mix is used.
- Remove to a plate until all are complete.
- Serve with in a hamburger bun just like hamburgers.
- My family likes these with mustard, lettuce and an extra slice of cheese.
- (optional, can use 3T dried onions in place of dice onion).
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