Pad Thai (One of my all-time-favorite meals)

I wish we could eat this guy's pad thai but that would require a trip to Asia. So this recipe will just have to do.

Look for the noodles in the Asian section at your grocer. Or for a cheaper option go to a Chinese market. I found the noodles at Shaws for $3 and .79 cents at Super 88 (the Chinese market). No fish sauce? They say to use 4 minced anchovy fillets and 1/4 cup soy sauce in it's place....

* 8 oz dried rice stick noodles
* 3/4 cup warm water
* 1/4 fish sauce (see note above)
* 1/4 lime juice (from 2 limes)
* 1/4 cup packed brown sugar
* 1 TB veg oil
* meat from 1 rotisserie chicken (about 3 cups) , shredded to bite sized (discard skin)
* 4 minced garlic cloves
* 1/4 cup bean sprouts
* 1/4 cup fresh cilantro, chopped
* chopped peanuts
* green onions

Directions

1. Cover the noodles with hot tap water and soak until softened but not fully tender (20 minutes).
2. Drain and set aside.
3. Whisk the 3/4 cup water, fish sauce, lime juice and sugar together until the sugar is dissolved.
4. Heat oil in a large nonstick skillet over high heat.
5. Add chicken and garlic and cook about 2 minutes.
6. Add noodles and fish sauce mixture and cook until the noodles are fully coated with the sauce, or about 3 minutes.
7. Add the bean sprouts and cilantro to the pan and cook, tossing constantly, until noodles are fully done, or about 3 minutes.
8. Garnish with peanuts and green onions.

Buffalo Chicken Wing Dip--Superbowl dip

Buffalo Chicken Wing Dip


2-3 Large Chicken Breasts, cooked, diced (Fingertip size small chunks)

1 8oz Package of Full Strength Philadelphia Cream Cheese (Not that low fat crap)

½ Cup Blue Cheese Dressing (Maria’s is Best) (Ken’s or Wish Bone is good)

½ Cup Frank’s Red Hot Sauce (I recommend the Buffalo Wing Style, has butter in it)
(If using straight Frank’s, Mix with 1/3 cup melted butter)

1 package of shredded Mozzarella & Cheddar Mix (Or any creative cheese mix)

1 Bag of Tortilla chips (Santitas or Tostitos Rounds)(Also cubed marbled Rye or Sourdough bread also works nice)

Cook chicken in a pan, rotisserie, oven, boil, whatever…set aside.
Place Cream Cheese into a 10-12” diameter oven safe dish, 1-2” high walls.
Microwave cream cheese in dish for 1 minute on high, remove and stir with fork.
Add ½ cup blue cheese dressing, stir with fork.
Add ½ cup red hot sauce…stir with fork.
Add 1 cup of the shredded cheese…stir with fork.
Dice up chicken and add…stirring in with the fork.
Top the dish with the remaining shredded cheese.
Bake at 350 for 20-25 minutes, or until cheese is somewhat bubbly. Remove from oven and let sit for five minutes.
Serve with tortilla chips or bread cubes.

Enjoy!

Recipe by Joe George





Enjoy!

LaRae’s Chocolate Bundt Cake

LaRae’s Chocolate Bundt Cake

1 chocolate fudge cake mix

4 eggs

1 cup water

1/3 cup oil

1 package chocolate instant pudding

beat together 2 minutes and bake 35-45 minutes in greased and floured bundt pan at 350 degrees. Flouring the pan is important, makes it release easily!

Glaze

Melt 2 oz. unsweetened chocolate and 3 tablespoons butter, stir in 1 cup sifted powdered sugar and then add 3 Tablespoons very hot water, drizzle over cake

Marilyn’s peanut butter fudge frosting

Marilyn’s peanut butter fudge frosting

½ cup brown sugar
2 tablespoons butter
¼ cup milk
3 tablespoons cocoa
1 tablespoon vanilla
2/3 cup peanut butter
powdered sugar
(for 1 layer cake)

¾ cup brown sugar
3 tablespoons butter
1/3 cup milk
1/3 cup cocoa
1 tablespoon vanilla
2/3 to 1 cup peanut butter
powdered sugar
(for 2 layer cake)


combine brown sugar, butter and milk and bring to a full rolling boil. Add cocoa, vanilla and peanut butter. Remove from heat, and add sifted powdered sugar to a spreading consistency. This frosting has a funny consistency and is somewhat difficult to spread. I usually had some hot milk (1-3 tablespoons) to make it easier to spread. I make the larger quantity for a 2 layer cake.

POPPY SEED CAKE-- Very Declicious!!!

POPPY SEED CAKE with ORANGE GLAZE

Cake:
Preheat oven to 350 degrees. Spray bundt pan with baking spray containing flour (e.g. "Bakers Joy"). Using a whisk, mix the dry ingredients first, then add the liquids and mix until blended. Pour mixture into prepared bundt pan and bake for about 1 hour (until toothpick comes out clean).

3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 1/4 cups granulated sugar
1 tablespoon poppy seeds

1 1/8 cups canola oil
1 1/2 cups milk
3 eggs
1 1/2 teaspoon vanilla extract
2 tablespoons almond extract
1 1/2 teaspoons butter flavoring (I use "Wilton" brand)

Glaze:
Mix glaze with a fork while cake bakes. Let baked cake sit in pan only a couple of minutes. Turn cake out of pan onto cooling rack (put waxed paper under rack to catch drips of glaze). Stir glaze again and brush onto hot cake until all of glaze is used. Let cake cool completely before serving. Keep cake for a few days in covered container.

1/4 cup orange juice
3/4 cup granulated sugar
1/2 teaspoon butter flavoring
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

Estonian Blood Sausage

Gross...I know!


1250 g barley grouts

750 g meat (bacon)

200 g onions

salt, pepper

marjoram, oregano, caraway

½ l blood

about 10 metres intestines

Put washed grouts into hot salted water and boil to half-soft. Cut
bacon into little pieces and fry it with sliced onion until they are
light yellow, add to the grouts and boil until the mixture is soft.
Let the mixture cool and add blood and seasoning. Fill the intestines
with the mixture but not hard because blood and grouts swell when the
sausages boil. Tie the ends of the sausages with soft string. Put the
sausages into lukewarm water and boil them slowly for about 30
minutes. Cool the ready sausages quickly down and keep them in a cold
place. Bake or fry before serving. Before frying, put the sausages
into warm water. Serve with fried bacon, cowberry or cranberry jam or
pumpkin salad.

Zesty Italian Chicken

Zesty Italian Chicken

3 chicken breasts

1 pkg. zesty italian dressing mix

1 8 oz. pkg. cream cheese

1 can cream of chicken soup

8 oz. chicken broth

Place chicken broth and dressing mix in a crockpot and cook until chicken is done.
Shred chicken and place back in crock pot.
Add cream of chicken soup and cream cheese.
Heat through.
Serve over rice or noodles.

Whole Wheat Waffle Recipe

Yeast Powered Waffles:

The yeast will add flavor similar to the concept of Sourdough Starter. The day or night before, dissolve the yeast in 1 1/2 cups of warm water, mix with the flour and salt and let it stand overnight. Add the other ingredients the next day and cook.

1/2 package of yeast
2 cups of whole-wheat flour (or you can use any combination of different flours)
1 Egg (if you don't mind the waffles being a bit flaky, you can leave out the egg.
1/2 cup of milk
1/2 tsp. baking soda
1 tsp. salt
3 to 8 tablespoons of cooking oil or butter