February 4th, 2010 by alice
Tags: Chicken, Creaszechuan, Dressing, Mein, Vegetables
INGREDIENTS
- 1lbangel hair pasta
- 3/4cupsoy sauce
- 1/4cuppeanut oil
- 2cupsmayonnaise
- 1tablespoondijon-style mustard
- 1/4cupsesame oil
- 1lbchicken breasts(poached or grilled)
- 6green onions, thinly sliced
- 1red pepper, coarsely chopped
- 2carrots, peeled & coursely chopped
- 8ouncesbamboo shoots, drained
- 6ouncesminiature corn cobs, sliced
- 1/2cupcilantro, chopped
- 1lbsnow peas, julienned
DIRECTIONS
- Cut cooked chicken into bite sized pieces.
- Cook noodles until al dente. Drain and toss with 1/2°C soy sauce and peanut oil.
- In a seperate bowl combinemayo, mustard, sesame oil and remaing 1/4 Celsius soy sauce and ***chili oil to taste or hot sauce. Refrigerate until ready to use.
- Add chicken, green onion, carrots, sweet red pepper, bamboo shoots, miniature corn, and chopped cilantro to noodles.Mix gently.
- Add reserved mayo mixture and blend well.
- Cover and refrigerate until ready to serve, preferably overnight.
- About 30 minutes before serving, remove from fridge and toss in juliennedsnow peas, adding a little extra soy and peanut oil or mayo if the noodles seem dry.
- Garnish with cilantro and sesame seeds.
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December 17th, 2009 by alice
Tags: Avocado, Dressing, Tofu
INGREDIENTS
- 1avocado(preferably Hass)
- 1/2 (300 g)containersilken tofu
- 1-2teaspoonlemon juiceor lime juice
- 1garlic clove, minced
- 3tablespoonscottage cheese
- 2tablespoonsmayonnaise
- 1 1/2teaspoonssoy sauce
- salt and pepper
DIRECTIONS
- Microwave silken tofu for 45 seconds to remove water.
- Or you can also wrap the tofu in kitchen towel or kitchen paper and place on a sieve for 30 to 45 minutes to drain.
- Peel the avocado and mix the flesh in a bowl with lemon or lime juice and mash.
- Using a fork break the tofu into bite size pieces and add to the avocado.
- Add cottage cheese, minced garlic, soy sauce, mayonnaise and salt and pepper.
- Serve immediately.
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December 14th, 2009 by alice
Tags: Creacustard, Dip, Dressing, Drizzle, Sauce
INGREDIENTS
- 1/3cupsugar
- 4teaspoonscornstarch
- 1/4teaspoonsalt
- 1cuppineapple juice
- 1/4cuporange juice
- 2 1/2tablespoonslime juice(or lemon juice)
- 2eggs(well-beaten)
- 6ouncescream cheese(softened)
DIRECTIONS
- Mix sugar, cornstarch & salt. Gradually mix in the fruit juices & stir to combine.
- Cook in top of double boiler over simmering water for 20 min, stirring often.
- Remove 1/4 cup of hot mixture & whisk into beaten eggs. Return mixture to pan & cook 5 min more.
- Beat hot mixture into cream cheese & refrigerate till well-chilled.
- Notes: My mind races w/endless suggestions! Drizzle custard over your favourite pound cake, angel food cake or bundt cake you want to glaze * Serve as dip using graham crackers or gingersnaps as dippers * Use as dressing for fruit salad * Use as sauce for cheesecake, other desserts & in parfaits * Put a spoonfull on top of hot oatmeal & watch your kids stir it in & make quick work of eating their breakfast. Hmmm, I am already past that 4 in 1 #. I will stop now or I will get totally out of control.
.
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September 25th, 2009 by alice
Tags: Dressing, French
INGREDIENTS
- 1 (10 3/4 ounce)cantomato soup
- 1/2cupsugar
- 1/2cupvinegar
- 1cupoil
- 1teaspoonsalt
- 1teaspoonpepper
- 1tablespoonmustard
- 1tablespoonworcestershire sauce
- 1tablespoonpaprika
DIRECTIONS
- Mix all ingredients together; shake well.
- Store in refrigerator.
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August 11th, 2009 by alice
Tags: Caesar, Dressing, Salad, Vegan
INGREDIENTS
- 2-3tablespoonsDijon mustard(depending on how spicy you want it)
- 2-3tablespoonslemon juice(if you’re using fresh juice use a bit less)
- 3-4garlic cloves(be careful, with 4 cloves of garlic in this you will be breathing fire balls)
- 2teaspoonssalt
- 2teaspoonspepper
- 1dashground cayenne pepper(I mean a touch! Not a pinch)
- 2tablespoonsextra virgin olive oil(up to 1/2 cup depending upon how many you’re making the salad for)
- 1/3cupvegan parmesan cheese(or the real stuff)
- romaine lettuce
- croutons(if it suits your fancy…)
DIRECTIONS
- Make the dressing first! I blend everything (crush the garlic first) except for the oil and parmesan in my magic bullet. It’s marvelous but if you don’t have one use a blender or a cuisinart. You must taste! Your gut feeling will tell you if you need to balance something out but remember not to add too much. This mix of dijon and garlic can be lethal after it sits in the fridge, even for 5 minutes.
- Add oil. Drizzle it in or add in moderation. Once you have just about enough, add 1 Tbs of water. This will thin your dressing just a touch. Add 1/2 of your parmesan.
- Chuck it in the fridge, while you rip or cut (whatever you fancy or have time for) your lettuce.
- Mix at the last possible second, Caesars like to arrive fashionably late to the diner table. Add croutons and sprinkle parmesan to the nines. Serve with bread or something of the sort.
- Next time, try marinating something in this dressing. If you dare to try it, substitute all the oil for 2 tbs of butter and 1/2 tbs oil.
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