· 3 tablespoons vegetable oil
· 1 tablespoon and 1-1/2 teaspoons soy sauce
· 1 tablespoon Worcestershire sauce
· 1 tablespoon red wine vinegar
· 2 teaspoons lemon juice
· 3/4 teaspoon dry mustard
· 1/8 teaspoon salt
· 1/4 teaspoon black pepper
· 1/8 teaspoon finely minced fresh parsley
Tuesday, September 25, 2012
Monday, September 24, 2012
Joe's Pizza
-Oil and drizzle flour on pan
-slice potatoes thin, put on pizza, drizzle olive oil, parm cheese, little salt, bacon bits, when done cooking, drizzle goat cheese
- slice tomatoes, drizzle ollive oil, garlic powder, fresh mozz, salt, pepper, drizzle parm cheese, when done, add basil pieces
-slice potatoes thin, put on pizza, drizzle olive oil, parm cheese, little salt, bacon bits, when done cooking, drizzle goat cheese
- slice tomatoes, drizzle ollive oil, garlic powder, fresh mozz, salt, pepper, drizzle parm cheese, when done, add basil pieces
Shaleen's Chinese Chicken with Baby Bok Choy
-slice chicken in half and then quarter slices
-kikkoman stir-fry sauce
-kung pao stir fry sauce, any
-hoison sauce, any
-soy sauce
-white pepper
-cornstarch
-marinate chicken for an hour
-before u cook it, keep at room temperature for an hour at least
-fry chopped garlic, don't let burn
-stir fry chicken, half cooked and sear it so that it fluffins up and cooks on the outside
-put on high fire to cook the outside
-add the three sauces, couple tablespoons of each, hoisen put one tablespoon and taste because its sweet..have to taste (lower heat)
-add baby bok choy and put on high then cover
Note: I couldn't find the Kung Pao stir fry sauce last time, but I found a szechuan stir fry sauce that I used instead...it was good but too spicy for me!
-kikkoman stir-fry sauce
-kung pao stir fry sauce, any
-hoison sauce, any
-soy sauce
-white pepper
-cornstarch
-marinate chicken for an hour
-before u cook it, keep at room temperature for an hour at least
-fry chopped garlic, don't let burn
-stir fry chicken, half cooked and sear it so that it fluffins up and cooks on the outside
-put on high fire to cook the outside
-add the three sauces, couple tablespoons of each, hoisen put one tablespoon and taste because its sweet..have to taste (lower heat)
-add baby bok choy and put on high then cover
Note: I couldn't find the Kung Pao stir fry sauce last time, but I found a szechuan stir fry sauce that I used instead...it was good but too spicy for me!
Banana Pudding by Paula Deen
Ingredients
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Directions
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Note: I made this the day before an cookies were awesome since they were soft. While this is delicious, the bananas blackened a bit...it set really well, but the condensed milk also made this slightly heavier than I like my banana pudding to be. Maybe next time put half can of condensed milk?
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Directions
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Note: I made this the day before an cookies were awesome since they were soft. While this is delicious, the bananas blackened a bit...it set really well, but the condensed milk also made this slightly heavier than I like my banana pudding to be. Maybe next time put half can of condensed milk?
Sunday, September 23, 2012
Bindhi Potato with Achar Gosht
Add bindhi and 2 potatoes chopped in chunks.
Sauté bindhi first to remove sliminess. Add potatoes and mix. Add 2 medium onion chopped in large pieces. Add 2 medium tomatoes chopped (fresh).
Then add 1 small tsp hadar, a little more dhania, small tsp paprika. Also add salt...about 1.5 tsp.
Add heaping Tablespoon of Achar Gosht powder.
Cover and keep on low until potato cooks...about 20 minutes.
Sauté bindhi first to remove sliminess. Add potatoes and mix. Add 2 medium onion chopped in large pieces. Add 2 medium tomatoes chopped (fresh).
Then add 1 small tsp hadar, a little more dhania, small tsp paprika. Also add salt...about 1.5 tsp.
Add heaping Tablespoon of Achar Gosht powder.
Cover and keep on low until potato cooks...about 20 minutes.
Boondhi Yogurt
Make Yogurt smooth...add water...to make it watery than you would think. Add sugar if not already sweet, add at least 1 tablespoon salt...more to taste. Add couple teaspoons jeers powder and a teaspoon paprika.
Add boondhi, once soaked in hot water. If made fresh boondhi, only need to soak for a few minutes.
Add boondhi, once soaked in hot water. If made fresh boondhi, only need to soak for a few minutes.
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