Saturday, December 28, 2013
Friday, November 8, 2013
1 pound bacon
1 medium onion--chopped
4 cloves garlic--minced
2 tablespoon all purpose flour
8 russet potato--peeled and CUBED into little pieces
5 cups water
2 tablespoon chicken powder
3 cups HEAVY CREAM
shredded cheddar cheese
dice up bacon
In a sauce pan...cook up the bacon....once its cook...spoon it into a paper towel and KEEP the fat...saute your onion and garlic in the bacon fat... until they are translucent. Next add the 2 T all purpose flour--and stir to combine. Cook for about 2 minutes and slowly add the 5 cups of water and the 2 T of chicken powder ....then add in your potato. Cover the lid and cook for about 20 minutes on medium--remember to stir occasionally. Uncover and take a fork and smooch some potato to the side of the pot...making the soup nice and creamy. Next add in the 3 cup of heavy cream..continue to stir for about 5 minutes and turn off the stove.
Add more pepper and salt to taste...the bacon fat and the chicken powder/chicken broth is already salty so I didn't add ANY SALT at all.
If you are planning on reheating some...just add a little water or chicken broth and reheat..
Garnish with sliced green onion, shredded cheddar cheese and bacon bits..
Monday, November 4, 2013
- 1 package egg roll wrappers
- 1 lb ground pork (makes 25 egg rolls)
- 1/2 cup shredded carrots
- 1 large chopped onion
- 4 cloves of minced garlic
- 4 sprigs of green onion-chopped
- ⅛ cup wood ear mushrooms, chopped
- ½ cup bean thread noodle, cut into 1″-1.5″ threads
- 1/2 cup shredded cabbage
- 1 tablespoon fish sauce
- 1 egg
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon sugar
- 1 egg whites
- Soak bean threads in hot tap water and mushrooms in 40-second microwaved hot tap water until soft. About 30 minutes
- When soft, cut the bean thread noodles into little 2 in pieces and mushrooms.
- In a large BOWL...mix all the ingredients ..make sure its all incorporated
- In a fry pot--add your oil...the eggroll needs to be deep fry...once oil is hot..slowly add 1 eggroll at a time....
- Wrap the egg rolls and fry until golden brown and fully cooked inside. About 12-16 minutes per batch. Don't crowd the frying pot.
- 6 slices of bacon--roughly chopped
- 1 cup diced onion
- 3 garlic cloves--minced
- 6-8 medium sized russet potatoes--peeled and diced
- 6 cups chicken stock
- 1/4 cup flour
- 4 cup of heavy cream or 2 can of evaporated milk
- 1 tsp. salt
- 2 tsp. parsley--garnish
- cheddar cheese, grated--garnish
- green onion, sliced--garnish
- Cut up bacon into 1" pieces. Saute over medium-low heat. In a large stockpot. Once bacon is crispy. Spoon out the bacon when almost crispy and set aside on a paper towel.
- Use the reserve bacon grease to saute the onion and garlic over medium-low heat until soft. While the onion is sautéing---then whisk in the flour and stir constantly over low heat until the flour is cooked and the mixture is thickened. Peel potatoes then dice into 1-2" cubes. Add the potatoes and the chicken stock. Over medium heat bring soup to simmer and cook for about 25 minutes or until the potatoes area soft. Mash some of the potatoes to the side of the pot for a thicker creamier texture. Add the heavy cream or evaporate milk...reduce heat to a simmer/low
- Adjust the thickness by adding water or more stock.
- Season with salt and pepper.
- Top soup with grated cheese, bacon & green onions.
Thursday, October 31, 2013
Thursday, October 17, 2013
1 can of Pillsbury Grand biscuit.. Cut into little pieces..
In a container.. Mix 6 eggs.. 1/2 C milk.. 1/2 C cheese.. Crumble sausage .. Green onion.. Mix all up. Next add your seasoning 1 t garlic powder and 1/2 teaspoon of Tony and dash of crack black pepper .. Pour into greases muffin tin ... And bake for 40 minutes @ 350
Sunday, October 13, 2013
- 1 (15 ounce) can Pumpkin Puree
- 4 large Eggs
- 1 cup Vegetable Oil
- 2/3 cup Water
- 3 cups White Sugar
- 3 1/2 cups All Purpose Flour
- 2 teaspoons Baking Soda
- 1 1/2 teaspoons Salt
- 1 teaspoon ground Cinnamon
- 1 teaspoon ground Nutmeg
- 1 teaspoon Pumpkin Pie Spice
- 1/4 teaspoon ground Ginger
- Preheat oven to 350 degrees F (175 degrees C). I made 36 muffin....use muffin liners
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until creamy. In a separate bowl,mix together the flour,baking soda, salt, cinnamon, nutmeg, pumpkin pie spice and ginger. Pour the dry ingredients into the pumpkin mixture until just blended. I used a hand held mixture and mix until its nice and creamy... Using a large icecream scoop...scoop mixture into each muffin tin. Filling it about 3/4 filled.
- Bake for about 30 minutes at 350. Muffin are done when toothpick inserted in center comes out clean.
Wednesday, October 9, 2013
3 pieces of leg quarters---I deboned the chicken and cubed the meat ( I wanted to use dark meat because its more juicy)
3 chicken breast--cubed
4 clove garlic--minced
3 tablespoon olive oil
6 teaspoon FROZEN minced lemongrass (found in the freezer at the Asian market)
2 tablespoon of sliced ginger
3 chili (chopped--I lOVE it spicy so I put 3--if you don't like it that spicy..just put 1)
2 tablespoon sugar
3 tablespoon fish sauce
1 tablespoon oyster sauce
sliced green onion for garnish
Cubed the chicken meat and put into a bowl. Add the lemongrass, fish sauce, ginger, minced garlic, oyster sauce and sugar.
Try to marinate for at least 2 hour in the refrigerator.
In a HOT skillet put the olive oil and pour in the chicken with all the juice. Cook chicken until done...remember to continuously stirring the chicken. Once chicken is done...add in 1/4 c water and mix again...add in your chopped CHILI and mix one more time....garnish with sliced green onion...serve with jasmine rice
1 tablespoon olive oil
1 lb ground beef
1 lb ground pork
4 cloves garlic--minced
1 large onion --diced
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped celery
3 bay leaves
1/2 teaspoon tony chachere's
1/2 garlic powder
1/2 teaspoon sugar
1/4 teaspoon crack black pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 teaspoon cayenne
garnish with chopped FRESH parsley
For the rice---1 stick of butter
6 cups of chicken stock ------or 3 teaspoon of chicken powder (add to water)
*** cook 4 cups of rice with chicken stock or add chicken powder to the water----once the rice is cook...add in 1 stick of butter....then add the rice to the cook ground meat mixture****
In a nonstick pan ...saute the onion, minced garlic, celery, bell pepper in olive oil. Once its cook add in your ground beef and pork...then add in all your seasoning and bay leaves. Cook until its done....Next add in your cooked rice---rice should be cook in chicken stock or chicken powder
**** I wanted to make it cook faster and easier that was the reason I cooked the rice first in my rice cooker then added it the meat mixture.
**** I didn't make it as salty...if you like it more salty add some salt
Monday, October 7, 2013
1/2 cup MELTED butter
2/3 cup sugar
2 large eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup (yellow) cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
PREHEAT oven to 375....using a GREASED 8 inch pan
In a large mixing bowl..mix butter and sugar together then add the eggs. blend really well. Next combine in your buttermilk. Next add all your dry ingredients--salt, baking soda, cornmeal and all-purpose flour. mix really well. trying to get out all lumps and clumps...next pour batter into a prepared grease pan...
bake for 30-40 minutes...if you are using a muffin pan...remember the cooking time would be less.
Using a toothpick to test
serve with some butter ;)
**** you can also add...grated cheddar cheese, cream of corn, jalapeno...etc...
You can also add butter to your white rice
****Garnish with chopped fresh parsley and onion
Saturday, October 5, 2013
Broccoli and Chicken Alfredo Garlic Bread Pizza----I make this for the kids and it my CHEAT PIZZA recipe...I rather make these myself..even though they arent the healthiest but its better than buying the frozen ones from freezer
Frozen pizza dough, topped off with a creamy Alfredo sauce, seasoned chicken and broccoli.
i bottle Alfredo sauce---I used the Prego (homestyle brand--we love that brand)
1 chicken breast---I used the tyson grilled
1-2C broccoli florets
1-2C whole milk mozzarella, shredded
3 Tbsp Parmesan cheese
Preheat oven to 425 degrees. Lightly grease a baking sheet. Shape out your pizza dough( I used the frozen ones) into desired size and shape. Bake for 5 minutes. Coat with Alfredo sauce, leaving 1/2-1 inch exposed crust. Top off with shredded chicken ( the chicken is already cooked and flavored) and broccoli---I used the bag from the frozen section too...I just thaw... Sprinkle with mozzarella and Parmesan cheese. Bake for 12-15 minutes or until cheese is lightly browned.
Slice and enjoy!!!
Tuesday, October 1, 2013
1 large onion, chopped
2 stalks celery, diced
1 1/2 lb lean ground beef
6 strips of bacon, diced
4 large cloves of garlic, chopped
1/4 cup flat leaf parsley, minced--if you don't have fresh then use 1 tablespoon of dried parsley
2 teaspoon dried oregano
2 teaspoon dried basil
1 teaspoon salt
1 tablespoon sugar
1/2 teaspoon cracked black pepper
3 dried bay leaves
1/2 teaspoon dried chili flakes
1 cup red wine
1 can tomato puree
1 small can tomato paste
1 can petite diced tomatoes
1 large carrot, small diced
1 cup parmesan cheese
Sunday, September 29, 2013
3 tablespoon of olive oil
3 pieces of chicken breast--cubed
2 small carrots --cut into small cubes
2 stalk celery- cut into small pieces
1 large onion-chopped
3 cloves garlic---minced
2 bay leaf
1 teaspoon salt
1 tablespoon chicken powder
1 teaspoon sugar
1 teaspoon garlic powder
3/4 gallon water (you can add more water if you like your soup watery)
green onion (chopped)
1/2 box of pasta Ditalin pasta (you can add any pasta of your choice)
**** You can cook the pasta as directed by package then just add the chicken soup as you are eating so the pasta doesn't get all soggy.
In a dutch oven or large soup pot..3 tablespoon of olive oil with onion, garlic, celery, and carrot. Saute until the onions are translucence. Be careful to not burn your garlic. Next add in the cubed chicken breast...cook for about 15 minutes then add in your water...if you prefer, you can add in chicken stock instead of water...if you use chicken stock then omit the chicken powder and salt. Then add all your seasoning...garlic powder, salt, sugar, bay leaf and chicken powder. Stir well then place the lid on top and lower heat to medium low. Cook for about 30 minutes then add in your pasta. I usually add in my pasta straight out the box then I would turn off the heat...the pasta will cook in the soup. Since I like using the ditalin pasta which is very small and cooks very fast.
Season with more salt and pepper to taste . Garnish with some cilantro and green onion (optional)
Serve with crackers or rustic bread...my kids love it with the Hawaiian sweet bread