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Saturday, October 24, 2009
My new favorite site! and more recipies
http://www.picnik.com/app#/home/welcome
Fresh Peach Pie (This is the Lion House recipe)
1 baked 9 inch pie crust
3 cups water
1 cup sugar
1 pkg. Peach flavored gelatin
3 Tbsp. Cornstarch
4 Cups sliced peaches
In a medium saucepan, bring water and sugar to a boil. Mix cornstarch and gelatin together; gradually add to the boiling mixture. Cook over medium-high heat, stirring constantly for 5 minutes or until mixture is clear and thickened slightly remove from heat. Let stand at room temperature until cool and thickened like a heavy syrup. (Or refrigerate stirring often so it doesn't set up too much) Pour over fresh peaches and fold together gently. Mound mixture in baked pic shell. Chill for at least 2 hours before serving. Top with a dollop whipped cream if desired.
Benihana's Fried Rice
1 c uncooked rice
5 T butter
1 c chopped onion
1 c chopped carrots
2/3 c chopped scallions
3 T sesame seeds
5 eggs
5 T soy sauce
salt & pepper
Cook rice according to package directions. In a large skillet melt butter. Add onions, carrots and scallions. Saute until carrots are translucent. Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 min.) shaking pan occasionally for even color. Lightly grease another skillet. Beat eggs. Pour into hot skillet. Cook as you would scrambled eggs. Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.
Fried Noodles
Cooked spaghetti noodles
Wasabi teriaki sauce (from Costco)
Chopped green onions
Shredded carrots
Brown sugar
Oil for frying
Saute onions and carrots in oil. Add noodles, fry, and coat with oil. Add Wasabi Teriaki sauce combined with brown sugar.
Sweet and Sour Chicken
6 or 7 chicken breasts cut in bite size pieces
1 box Tempura mix (mix as directed on box)
Green pepper cut into small chunks
1 can pineapple tidbits (drained)
1 bottle sweet and sour sauce (bought at the grocery store)
Oil
Dredge chicken in tempura mix and fry in oil. Steam green pepper until soft. Add sweet and sour sauce to cooked chicken and add pineapple and green pepper. Serve with rice and noodles.
1 baked 9 inch pie crust
3 cups water
1 cup sugar
1 pkg. Peach flavored gelatin
3 Tbsp. Cornstarch
4 Cups sliced peaches
In a medium saucepan, bring water and sugar to a boil. Mix cornstarch and gelatin together; gradually add to the boiling mixture. Cook over medium-high heat, stirring constantly for 5 minutes or until mixture is clear and thickened slightly remove from heat. Let stand at room temperature until cool and thickened like a heavy syrup. (Or refrigerate stirring often so it doesn't set up too much) Pour over fresh peaches and fold together gently. Mound mixture in baked pic shell. Chill for at least 2 hours before serving. Top with a dollop whipped cream if desired.
Benihana's Fried Rice
1 c uncooked rice
5 T butter
1 c chopped onion
1 c chopped carrots
2/3 c chopped scallions
3 T sesame seeds
5 eggs
5 T soy sauce
salt & pepper
Cook rice according to package directions. In a large skillet melt butter. Add onions, carrots and scallions. Saute until carrots are translucent. Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 min.) shaking pan occasionally for even color. Lightly grease another skillet. Beat eggs. Pour into hot skillet. Cook as you would scrambled eggs. Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.
Fried Noodles
Cooked spaghetti noodles
Wasabi teriaki sauce (from Costco)
Chopped green onions
Shredded carrots
Brown sugar
Oil for frying
Saute onions and carrots in oil. Add noodles, fry, and coat with oil. Add Wasabi Teriaki sauce combined with brown sugar.
Sweet and Sour Chicken
6 or 7 chicken breasts cut in bite size pieces
1 box Tempura mix (mix as directed on box)
Green pepper cut into small chunks
1 can pineapple tidbits (drained)
1 bottle sweet and sour sauce (bought at the grocery store)
Oil
Dredge chicken in tempura mix and fry in oil. Steam green pepper until soft. Add sweet and sour sauce to cooked chicken and add pineapple and green pepper. Serve with rice and noodles.
Sunday, October 18, 2009
Saturday, October 17, 2009
Cranberry salsa with a kick
Cranberry Salsa
1 pkg. fresh cranberries
fresh cilantro (to taste)
1 jalepeno (you'll have to figure out for yourself how hot you want it. I take out the seeds.)
3 green onions
1/4 tsp cumin
1/2-3/4 c. sugar (to taste)
Put all ingredients in food processor and chop up. Pour over 2 blocks of cream cheese. Use various crackers to dip (I like wheat thins).
(Thanks Cindi)
1 pkg. fresh cranberries
fresh cilantro (to taste)
1 jalepeno (you'll have to figure out for yourself how hot you want it. I take out the seeds.)
3 green onions
1/4 tsp cumin
1/2-3/4 c. sugar (to taste)
Put all ingredients in food processor and chop up. Pour over 2 blocks of cream cheese. Use various crackers to dip (I like wheat thins).
(Thanks Cindi)
Greatest cranberry sauce
1 pkg. cranberries (12 oz)
3 apples pealed and cored
3 cups sugar
2 oranges peeled and chopped
1/2 cup crushed pineapple, drain and reserve juices (do not use fresh -- it will keep the jello from setting up)
1 tub frozen strawberries (15oz), thawed
1 small package raspberry jello
1/2 cup chopped pecans
Grind cranberries and apples in a food processor or blender, add sugar. Dissolve jello in one cup of boiling pineapple juice. Add to cranberry mixture. Let sit for 3 hours or more. Add oranges, pineapple, strawberries, and pecans.
Thanks Susan Woodruff!!
3 apples pealed and cored
3 cups sugar
2 oranges peeled and chopped
1/2 cup crushed pineapple, drain and reserve juices (do not use fresh -- it will keep the jello from setting up)
1 tub frozen strawberries (15oz), thawed
1 small package raspberry jello
1/2 cup chopped pecans
Grind cranberries and apples in a food processor or blender, add sugar. Dissolve jello in one cup of boiling pineapple juice. Add to cranberry mixture. Let sit for 3 hours or more. Add oranges, pineapple, strawberries, and pecans.
Thanks Susan Woodruff!!
Thursday, October 15, 2009
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