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2/20/14

EGG FOO YOUNG

Egg Foo Young

Egg foo young is a Chinese omelette that is packed full of vegetables and sometimes meat, and it is commonly served over rice and smothered in a simple and yet tasty gravy.

Servings: makes 2 servings

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

3/4 cup bean sprouts
1/4 white onion, diced
1/2 cup zucchini, grated
1/4 cup carrot, grated
3/4 cup bok choy or spinach, thinly sliced
1/2 cup shiitake mushrooms, thinly sliced or shrimp or meat of choice
1 small clove garlic, grated
1 teaspoon ginger, grated
1/2 teaspoon salt
1 cup broth
1 tablespoon soy sauce
1 tablespoon rice wine or dry sherry
1 tablespoon mirin
1 tablespoon cornstarch
1 tablespoon water
1/2 teaspoon sesame oil
1 handful cilantro, chopped
3 eggs, lightly beaten
1 tablespoon oil

1.Mix the bean sprouts, onion, zucchini, carrot, bok choy, mushrooms, garlic, ginger and salt in a large bowl and set aside.
2.Bring the broth to a boil, reduce the heat and simmer adding the soy sauce, rice wine and mirin.
3.Mix the cornstarch into the water, add it to the gravy and simmer until it thickens.
4.Mix in the sesame oil reduce the heat to low to keep it warm while you cook the omelettes.
5.Squeeze any excess liquid from the vegetables, drain and mix in the cilantro.
6.Heat the oil in a pan over medium heat.
7.Pour 1/3 cup of the mixture into the pan and cook until golden brown on both sides, about 3-4 minutes per side. Note: If the egg starts to spread out, push it back in with a spatula.
8.Serve over steamed rice and top with the gravy and extra vegetables if desired.
  
I make a different one not so many vegetables  with mince and the sauce.   Really Good.   








1/17/14

WAFFLES







Hearty Oatmeal Cinnamon Waffles
1/2 cup [1 stick] melted butter (1/2 stick)
2 large eggs (1)
1 3/4 cups milk (3/4 c. + 2 Tbsp.)
1 3/4 cups flour (3/4 c. + 2 Tbsp.)
1 Tbsp. baking powder (1 1/2 tsp.)
1/4 tsp. salt (pinch)
2 Tbsp. cinnamon (1 Tbsp.)
2 Tbsp. brown sugar (1 Tbsp.)
2 cups rolled oats (1 c.) 

Directions (Recipe halved in parentheses) In a large bowl, whisk together the cooled, melted butter and eggs. Add in the milk and continue to mix.

Add the flour, baking powder, salt, cinnamon, and brown sugar. Stir gently until the dry ingredients are incorporated. Pour in the oats and mix. 

Scoop the batter onto your waffle iron using about 1/2 cup and cook until toasty brown and delicious. Makes 8 (4) round waffles.

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I got this Recipe from   Jeanne's Quilting


Please give it a try I think it looks very good.    

1/2/14

{4 MINUTE CHEESE CAKE}



1 litre Yoghurt (any fruit flavour)
1 tin Condense Milk
1 Packet Tennis or Nutty Crust Biscuits

Crumb the biscuits and line a microwave proof pie dish.
Mix the yoghurt and condense milk and pour onto crumb base.
Microwave on full power for 4 minutes.
Garnish with fruit (optional).
Put in fridge to cool.

ENJOY!!!

12/20/13




CRAB SALAD CUCUMBER CUPS
Jean Maguire.  






MAKES 8 SERVINGS.

2 seedless cucumbers
8 oz pasteurized lump crabmeat, drained
2 tbs garlic and herb sandwich mayonnaise
1 tsp Dijon mustard
Pinch of paprika

Cut cucumbers into 24 slices. Scoop out centers of cucumber slices three quarter of the way through to create cups, drain on paper towels. In bowl, combine crabmeat, mayonnaise and mustard, season with salt and pepper. Divide mixture among cucumber cups. Sprinkle with paprika. Garnish with minced chives. 














12/17/13

SAUSAGE CHEESE BALLS


1 pound hot bulk sausage
1 8 ounce package cream cheese, softened
4 to 6 ounces shredded cheddar cheese
1 1/4 cups Bisquick
Preheat oven to 375 degrees F.

Mix sausage, cream cheese and shredded cheese with a fork to blend together. Mix in Bisquick. You may have to use your hands. Roll the mixture into 1″ balls and place on a parchment lined baking sheet. You will need to make them in 3 batches. Bake for 20 to 25 minutes. Can be served hot out of the oven or at room temperature.









Posted by Jean Magquire.

12/13/13

BEET RELISH

BEET RELISH.   Posted:  Jean Macquire.
Yield: Six servings.

5 medium beets (2 pounds), scrubbed

1 small shallot, chopped

4 tablespoons chopped capers

4 tablespoons chopped comichons

1 tablespoon mayonnaise

3 tablespoons chopped parsley

1 1/2 teaspoons salt

1/4 teaspoon hot sauce

1/2 teaspoon Worcestershire sauce

Toast points

Heat the oven to 400 degrees. Wrap the beets in aluminum foil.

Roast for 1 hour, or until the beets are soft.

Peel and quarter the beets and process in a food processor until

they are smaller than small dice. Combine them with the remaining

ingredients. Serve at room temperature with toast points
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12/1/13

HELLO COOKERS.

I would be so happy if you could enter, tried tested and easy recipes to this blog,  I am really trying to get it going now.

If it will not let you entre please e mail me and I will add you to the list. 
Hope to see a full and flowing Blog here.

With much love from me.