Monday, December 22, 2008

Grand Szechuan has opened up a great new restaurant on 7th Ave. NYC


Dumplings at the Grand Szechuan.

I went here on the advice of New York foodie and TV Food critic Ed Levine, because I find I agree with the majority of his reviews. This place is a definite find. In Midtown too, the so called foodie graveyard of Manhattan. This is the kind of food that will linger in your brain for days after eating it. The incredibly silky tofu comes with a smokey, fiery pepper sauce with ground pork, the perfect dish to spoon on rice. The wok fried chicken with almonds and green onion was like a dish of the most incredible fried chicken you can imagine cut into bite sized pieces wok tossed with chili peppers and sliced almonds and green onion. Sounds simple enough but this is not your father's Chinese food.
I can't wait to go back. I'm addicted to spicy foods, and this place is like heaven. I'm glad to finally have somewhere like this nearby (rather than having to travel all the way to Flushing and back for Spicy Tasty or Little Pepper). My meal: Ox Tripe and Tongue (spectacular! amazing spice, mouth-numbing, everything was so crisp and fresh), Dan Dan Noodles (not the best I've had, of this standard szechuan staple.. i wanted a little tartness or tang, but it was still really good), Scallion Pancake (SO good, surprisingly. it was light and flaky, delicious. Not at all, thankfully, the typical soggy dense greasy version), Braised Lamb Fillets with Napa Cabbage and Roasted Chili (amazingly spicy! the lamb was extremely tender. all the different little vegetables were all cooked perfectly. the only negative thing i could say is perhaps it could use a little less salt)... I keep looking over the menu, planning my next visit (Spicy Sesame Noodles, Beef Tendon, Chef's Ma Paul Tofu, Double Cooked Sliced Pork Belly...) The restaurant decor is nothing special, kind of standard, it could be Cleveland in 1980, but nothing is dirty or tacky. The service was as helpful as they could possibly be. There was a cute moment where the server asked if he could take my plate and I sort of went yeah but no but yeah it's so hard to say goodbye!, we both laughed. The clientele was varied -- a Hispanic couple who ordered safe dishes and pushed things around, not eating much. a Jewish couple with sleeping infant who ordered safe (and a lot!) but loved every bite. a few Chinese couples who were really enjoying themselves, and me... At one point the Chinese couple next to me complimented me, saying I really knew how to order the good stuff (aka I eat like them), and it's surprising how i could handle the extreme spice (which was too hot even for them).

Tuesday, December 16, 2008

Italian Christmas Cake


Almost every Town or Village in Italy has some sort of Christmas cake, cookie, or pie. A very popular one is Panettone which is essentially a sweet bread, which is traditionally eaten around Christmas.
Panettone is the traditional Christmas Cake of the Milanesi, and has become the most common Christmas cake in Italy. Originating from Milan this delicious treat is great curled up with an indulgent long coffee! Their are many variations to the traditional citrus zest flavor such as with chocolate chips or completely plain - but I think the original is the best! It can be enjoyed as breakfast, afternoon tea or dessert...the perfect Italian treat!
Ingredients-
7 g active dry yeast
235 ml warm water (110 degrees F/45 degrees C)
50 g white sugar
2 eggs 120 ml
Low fat plain yogurt
5 ml vanilla extract
6 g grated lemon zest
2 g salt
500 g unbleached all-purpose flour
70 g dried currants
50 g raisins
8 g confectioners' sugar
15 g butter, melted (optional)
Directions-
In a medium bowl, combine yeast, sugar and water. Cover and let it stand 10 minutes, or until foamy.Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well.
Stir in flour 1/2 cup at a time until dough forms into a manageable ball shape.
Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled in size. This should take about 1 hour.
Preheat the oven to 350 degrees F (175 degrees ) and lightly grease a round 8-inch cake pan with butter. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit. Form the dough into a ball, place in prepared cake pan, cover it loosely with a dish towel, and let it rise for 30 minutes. (The loaf will rise above the pan sides.)
Brush with melted butter.Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean.
You can find this in any of the Italian restaurants in Little Italy in New York .... as well as the famous other Italian pastries such as my other favorites cannolis, chocolate mousse and Italian cheesecake. ... my favorite is Sfogliatella
Happy Christmas or Buon Natale!

Friday, December 12, 2008

The Drinks Are On Me

Drink Up My Friends, the drinks are on me! Ho, Ho, Ho...

The holidays are a great excuse to drink up and be jolly.
As a vodka aficionado I am always searching for the most enjoyable vodka that I could find. And I am proud to say Titos vodka has become one of my former favorites. Of course Kettle One is still my Numero Uno.
I mostly drink Vodka in straight on the rocks or in martini's where I usually use Ketel One. Tito's has a very distinct flavor to it which I really like in my Martini's. And by the way, it's made right here in the USA.... in Austin at Texas.
Give it a try.

Thursday, December 11, 2008

Eclipse di luna-Atlanta

I love Tapas Bars.Its great to go out with friends who share the same taste in food.


(All pictures belong to the restaurant website)
Eclipse di luna (Miami Circle) is a neat place.Very loud and full.I never saw an empty table all evening.

There seemed to be just one waitress and yet we were not neglected.Service was great,though there may have been other waitresses and I failed to see them !

Everybody talked about the Patatas Bravas con Romesco (Spiced Potatoes with Romesco) so it was the first thing I tried.It was a tad bit dry but the dip was great.The others at the table loved it so it may have been just me !
Another recommendation was the Ejotes Crujientes(Crispy Green Beans with sea salt) and this was perfection.Cooked thro and crispy.

My father-in-laws favorite was Calamares Fritos (Lightly Fried Calamari & Pico de Gallo ).The pico de gallo was to die for,seriously...the tomatoes just melted in your mouth!
My mother-in-laws favorite was the Costillas Espanolas(Spanish-Style Ribs in aged balsamic vinaigrette).They were very tender and fell off the bone.
A popular recommendation was the bottomless sangria and the paella that we did not try but everyone talks about it.

Prices range from 3 bucks to 6 bucks.Our total bill for 5 people came upto 80 bucks and we ate a ton !

Wednesday, November 5, 2008

Like Red Lobster's Cheddar Bay Biscuits


(pic courtesy:red lobster)

I' m on a mission,I am looking for recipes that are similar to my favorite restaurant foods.

Heres one that promises to be just like Red Lobsters biscuits.


* 2 cups Bisquick

* 2/3 cup milk

* 1/2 cup cheddar cheese, shredded

* 1/2 cup butter or margarine, melted

* 1/4 teaspoon garlic powder


Directions:
1. Heat oven to 450 degrees.
2. Mix bisquick, milk and cheese until a soft dough forms.
3. Drop by spoonfuls onto an ungreased cookie sheet.
4. Bake 8-10 minutes or until golden brown.
5. Mix butter or margarine and garlic powder.
6. Brush mixture over warm biscuits before removing from cookie sheet.
Makes: 8 servings

Tuesday, October 28, 2008

Cracker Barrel Copy Cat Recipes

I found a great website for Cracker Barrel recipes
Click here

Posted by frasypoo

Cracker Barrel-Broccoli Cheddar Chicken


(Not my picture)
This is my favorite comfort food.It used to be a Wednesday nght special at Cracker Barrel but is now available throughout the week.
Its very southern,very cheesy and tastes great served over rice.
I found this copycat recipe on a very detailed search of the internet

Layer chicken breasts in 9x12 pan.

Top the chicken with cooked broccoli pieces (defrosted frozen broccoli is what cracker barrel uses).

Top the broccoli with crumbled Ritz crackers (do not crumble the Ritz cracker much).

Put in oven and bake 350 degrees around 1 hour or until chicken is done.

Top with cheese sauce.


Posted by Frasypoo

Monday, October 6, 2008


Fraz Is Back!

Tuesday, September 23, 2008

Tequila Shrimp Quesadillas


This is a real cool dish..
Crispy tortillas, melty cheese, and boozy shrimp makes one stellar quesadilla. Serve with Pico de Gallo, Guacamole, crema fresca, and a cold beer for the ultimate snack.
What to buy: Asadero is a mild Mexican cheese that melts well. If you can’t find it, try substituting mozzarella or Monterey Jack.
Crème fraîche and crema are types of naturally thickened fresh cream (the French and Mexican versions, respectively) with a tangy flavor and rich texture. If you can’t find either, plain old sour cream is a decent substitute, but you may need to thin it with a little water so it’s easier to drizzle.
Game plan: For a slacker solution, leave out the shrimp, add a little more asadero, and make it a cheese quesadilla.
INGREDIENTS
9 ounces grated asadero cheese (about 4 cups)
8 (10-inch) flour tortillas
1 Bottle of Tequila
INSTRUCTIONS
Scatter 1/2 cup cheese evenly over 1 tortilla. Using a slotted spoon, remove 1/4 of Tequila Shrimp from sauce, arrange on tortilla, and drizzle with shrimp sauce to your liking. Scatter with another 1/2 cup cheese, and top with second tortilla. Repeat to make 4 quesadillas.
Heat a seasoned cast iron skillet or a large frying pan over medium heat. Add 1 quesadilla and cook until cheese melts and tortilla gets a few golden brown spots, about 3 to 4 minutes. Flip them and cook for another 2 to 3 minutes, or until tortilla has a few golden brown spots. Repeat for remaining quesadillas. Slice into quarters and serve.

Friday, July 25, 2008

We Are Going To Miss You Fraz


Friday, July 11, 2008

Hamburger

My family swears that I make the worlds best hamburger so I thought I would share.




1 lb ground beef
1 tsp Durkees six pepper blend seasoning(its a little salty so vary according to taste)
1 tsp soy sauce
1/2 tsp or less garlic powder
2 tsps beer and 2 tsp melted butter mixed together

Mix the ground beef,pepper seasoning,soy sauce and garlic powder together with half of the beer and butter mixture

Shape into patties and grill.While grilling add the butter and beer blend on the burgers.This stuff keeps the hamburger moist

Picture is not mine,I found it on the internet

Monday, May 12, 2008

~Summertime~

When I was a kid a favorite treat was to make homemade ice cream. We had the one you had to churn by hand. All the kids couldn't wait to take their turn. There is nothing like a warm summer evening and the sun never setting till after nine that made being a kid WONDERFUL. I remember playing capture the flag or tag in my bare feet late in the evening. Then going to bed with all the windows open and tossing and turning because it was just too warm. Then by mid morning it would cool off just enough that I would be searching for the sheets to cover me up.

The other evening we got out the ice cream maker. Nope..not a crank by hand.
But you still get to put the ice in it with the salt and hear the churning outside. We got a bunch of chairs and friends and sat around while the kids played all around and made ice cream. I am a vanilla fan, usually, but I found a recipe I could not resist ~ CHOCOLATE MOCHA ~ chocolate and coffee..OMGoodness!!...YUMMO! It tasted like something you would buy at the store...I swear..cross my heart hope to live!! Forget the no sugar diet stuff..*snarf*

I will be trying out lots of recipes this summer. Do you have a favorite recipe?!

Mocha Ice Cream

Prep Time: 35 Minutes
Ready In: 35 Minutes Yields: 20 servings

INGREDIENTS
:
2 1/4 cups sugar 3/4 cup baking cocoa 1/3 cup all-purpose flour 1 tablespoon instant coffee granules Dash salt 3 cups milk 4 eggs, beaten 4 cups half-and-half cream 2 cups heavy whipping cream 3 tablespoons vanilla extract

DIRECTIONS: 1. In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160 degrees F, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving. ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 5/12/2008


Melanie

Wednesday, April 30, 2008

Back to Buddakan


As I told you before, about a year ago, this restaurant has an amazing atmosphere, it sings to you "try this, try that" you just don't know what to order everything is so great. The main dining room is downstairs but it's wide open and visable from the top two stories up with huge chandeliers hanging overhead and wax-caked candlesticks on the tabletops. The side area in which we ate has pictures of Buddha heads randomly lit on the walls, and a dark environment that gives a sense of privacy. Then ther are the candle lit steps leading down the staircase that descends into a main room with a 35-foot ceiling and a long communal table. I think it sounds fancier than it is. It's really cool.
Our server was very good and well informed about the food on the menu as all the servers are here. He made some excellent suggestions as to the daily special. The food is served family style, which was a great way to get tastes of several different dishes. That's the way Chinese people eat anyway. .You just can't go wrong here with that legendary chef Jean Georges, this guy has never make a bad dish in his life.
We started with a few appetizers, including the General Tso’s Dumpling, which was stuffed with chicken, ginger and garlic, which were served right from the steamer basket. I found the Crispy Calamari Salad with green apples, cashews, and a miso vinaigrette also to be very good. I was the only one that ordered the frog legs, everyone else wimped out. The steamed sea bass roll with cabbage, ginger, sizzling scallion oil was good, tender and buttery.
We tried three main courses, and my favorite was the rich and flavorful Sizzling Short Rib with mushroom chowfun (noodles), and Asian pear. The meat was tender and not at all fatty, the pear was refreshing, and the mushrooms and noodles were a great compliment. Next the list was the Glazed Alaskan black cod with chili eggplant, black bean relish. The fish was light and flaky and the black bean relish was a nice flavor to go with it. The last dish served was a seared pork tenderloin with wild mushrooms, lotus scented rice, Chinese bacon. The rice was wonderful, and full of all kinds of goodies. We also ordered a side of charred asparagus that was amazing and had a great flavor with a "black bean foam." Capping off the meal was a great cup of cappuccino and a Tempura Apple Fritter ,essentially fried apple rings with Saigon cinnamon anglaise (a white, creamy sauce) and salt and pepper caramel. And we didn't forget the Lychee Martini's.. Trust me.

Another great time and a great meal at Buddakan

African Chicken Stew

I love changing up recipes at home. I am not the spaghetti on Monday, hamburgers on Tuesday, and so on through the week. My children never know what they are going to get. LOL I have been trying to get a little ethnic. We have family that live in West Africa. This recipe is supposedly inspired by authentic West African cooking. It is TERRIFIC!! ALL my children ate it and had seconds. I love the spices in it. Coriander, cumin, crushed red pepper flakes. The flavor POPS!! It was hard not to gorge myself!! I hope you try it!!

African Chicken Stew
Rated: 4 out of 5 by 233 members
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Ready In: 45 Minutes
Yields: 6 servings

INGREDIENTS:
1 tablespoon olive oil 1
(3 pound) roasting chicken, deboned and cut into bite size pieces
2 cloves garlic, crushed
1 onion, chopped
1 large potato, diced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 cup water (or chicken broth)
1/2 cup unsalted natural-style peanut butter
1 (15 ounce) can garbanzo beans, drained and rinsed

DIRECTIONS:
1. In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.

2. Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.

3. Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 4/30/2008

Melanie

Saturday, April 19, 2008

Pork Loin

I never knew how to cook pork.I knew 2-3 traditionaly Indian recipes and that was it.
The other day Kroger had pork loins on sale at $2.00 for a "log"!It was a part of their special sale to entice buyers away from walmart next door.
Well,I cooked the pork according to the directions and added strips of some very salty bacon that I could not use on top of it.The bacon juices flowed down to the pork and gave it that smoky flavor.
(Blogger is acting up so I cant post any pics)
Then I baked some potato wedges in the oven and added the bacon to that too!
I got rid of the salty bacon that day!

Friday, April 18, 2008

Teriyaki Salmon

I have been trying to add fish to our diet. I did not grow up eating a lot of seafood. Most of my past experience was shrimp, fish sticks, catching fish when were camping and grilling it, and tuna casserole or tuna fish sandwiches. That would be it. I know it is good for you so I have purposely tried different recipes. The following was AWESOME!! I love anything with ginger in it. Yum! I uploaded a picture of our meal. Brown rice, salmon, and I sautéed some zucchini with onions and green pepper in olive oil. My children really liked it!! It is a family keeper. I will be making this again very soon!



INGREDIENTS:
1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup soy sauce (reduced sodium)
1 teaspoon ground mustard

1 teaspoon ground ginger
1/4 teaspoon garlic powder
4 (6 ounce) salmon steaks
DIRECTIONS:
1. In a large resealable plastic bag or shallow glass container, combine the first six ingredients; mix well. Set aside 1/2 cup for basting and refrigerate. Add salmon to remaining marinade; cover and refrigerate for 1-1/2 hours, turning once. Drain and discard marinade. Place the salmon on a broiler pan. Broil 3-4 in. from the heat for 5 minutes. Brush with reserved marinade; turn and broil for 5 minutes or until fish flakes easily with a fork. Brush with marinade.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 4/18/2008


Melanie

Friday, March 28, 2008

Chinese Barbecued Baby Back Ribs


Chinese Barbecued Spare Ribs

Ingredients

3 tablespoons chopped peeled ginger

2 tablespoons chopped garlic

1/3 cup soy sauce2 tablespoons vegetable oil

1/2 cup hoisin sauce2 tablespoons honey

4 pounds baby back ribs (2 to 4 racks)PreparationPreheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil.Purée ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey.

Reserve 1/2 cup sauce and coat ribs with remainder.

Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40 minutes.

Turn on broiler.

Brush ribs, meaty sides up, with remaining sauce.

Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 8 minutes.


Saturday, March 22, 2008

Happy Easter Every One


Tuesday, March 4, 2008


Who Makes Trader Joe’s Products? ........Hint: It’s NOT Trader Joe!
Eighty percent of Trader Joe's products are sold under the company's private label, but TJ's doesn't make them.
When you see that Trader Joe's packaging, the item is actually produced by a
third-party supplier whose identity is kept secret from the consumer, and who also makes other, name-brand products. Sometimes the manufacturer tweaks the product a little for Trader Joe's audience, but usually the food is kept remarkably similar to the original product, even down to copy and photography on the box. In some cases, TJ's sells both its own version and the rumored producer's. But the grocery-store giant's versions are always astronomically cheaper. Although it's impossible to confirm who's producing the goods, you can make a pretty good guess. Here's our take on who's behind the TJ's label.

Retail Grocers have done this for years. They make a deal for specified quantities of a range of products, then they get to specify the packaging and other details. One company that springs to mind is Topco, Inc. Their base line brand is "Food Club" You'll probably find it in a number of smaller chain supermarkets all over the U. S. for example A&P. Most of the items are commodities, like brown sugar, Macaroni and Cheese dinners, Flour, etc. The store operator just wants to get his shelves filled and be up and running as soon as possible. After the basic products are set, he can entertain the offers from the direct brand name brokers, to complete the offering to the public. Everyone who wants to can have their own line of products. Think of Paul Newman's Own. He didn't build a factory; he shopped the food processors for the right deal. I can think of his label coffees and salad dressings. His aim is not to move product but to raise money for his charities, I believe. Judging from your examples, Trader Joe's deserves kudos for working the system to provide these products to a broader market. Sure, its for their profits too. After all they have a business to run. If they can attract new customers who like Toms of Maine toothpaste but would rather save the $2, they get to make the sale. I recently began shopping at a new Trader Joe's here in New York I buy only maybe 10% of my things there; but, I do like their prices, the quality/variety and that I can always find something out of the ordinary in their stores.
This is common practice amongst all mass retailers. Nobody could afford to have a 1,000 different factories producing everything from soap to sushi.


Friday, February 8, 2008

La Pace Restaurant, Glen Cove, LI, New York


La Pace Restaurant, a fine dining establishment that offers guests a northern Italian and Continental menu. Located at 51 Cedar Swamp Road, Glen Cove, Long Island, New York.

You can expect genuine Italian charm and classic Italian cuisine at this popular restaurant, it's been a landmark for as long as I can remember. . A beautiful wood bar leads you into the main dining room that is divided into two sections. Candlelight and fresh flowers on every table, complete the romantic, sophisticated atmosphere. Perfect for Valentines day!
When you arrive, a combination of warm brick oven, semolina and raisin fennel breads will be brought to your table.
Each dish is prepared to order using the finest ingredients. Signature dishes are Osso Bucco, Veal Chop a la Bussola, Red Snapper Livornese, Chicken Campagnola, and Lobster alla Fra Diavolo. Homemade desserts are luscious Italian cheesecake, Napoleon, and their incredible tiramisu. An exceptional wine list features selections from Italy, California and Chile.
You'll receive a warm welcome from the owners and staff of this well established landmark serving authentic Italian cusisine. The very professional waitstaff, who has been with the restaurant for many years, know the customers and treat them like old friends.

Cajun-Spiced Po Boy ala New Orleans


In Honor Of Mardi Gras ~ Lets Make Us A Cajun-Spiced Po Boy Ala New Orleans.
The Southern Classic Sandwich.
Get yourself a a large bowl combine the tempeh fingers ( is fermented soy protein) with 2 tablespoons of the olive oil and toss well.
Warm 4 tablespoons of the olive oil in a large skillet over medium-high heat. Add the tempeh fingers and cook for 5 to 7 minutes, adding more oil if necessary, until lightly browned. Turn the fingers over and cook for 5 to 7 minutes more, until lightly browned on the other side. Transfer the tempeh to a large plate lined with paper towels.
Combine 2 tablespoons of the olive oil with the onion, onion powder, garlic powder, paprika, chili powder, red chili flakes, cayenne, thyme, oregano, 1 teaspoon salt, and 1 teaspoon black pepper in a large nonstick skillet over medium-low heat. Slowly sauté for 15 minutes, stirring often to prevent burning, until well caramelized.
Preheat oven to 350°F.
Add the green bell peppers and more oil if needed, and sauté for 10 more minutes, or until the bell peppers are softened.
In a large bowl combine 2 cups water, and the tomato paste, maple syrup, vinegar, and 2 teaspoons salt. Whisk well. Add the canned tomatoes with their juices and the onion–green pepper mixture. Stir well.
Place the tempeh in a large casserole dish. Pour the sauce on top, covering all the tempeh fingers.
Cover the dish with foil and bake for 1 hour, or until most of the sauce is absorbed.
Cut each baguette in half widthwise and then slice each half lengthwise, you would for a sandwich. Place about 5 tempeh fingers on one slice, making sure you cover it with plenty of sauce, and place another slice on top
Smother with lots of lettuce tomatoes and lots of onions
Important!.......
Beverage pairing: Once again, rose wine comes to the rescue! This tangy and spicy version of a po boy is perhaps too substantial for most whites, but not quite beefy enough for a red. A dry but juicy rose is just the ticket.
But if you prefer a white wine, use a fruity Chardonnay, nice and cold.

To assemble the sandwich, cut the ends off the bread and scoop out most of the insides.
Share one on Valentines night as a late night snack in bed, with your Sweetie.

Tuesday, February 5, 2008

Heart's Delight Éclair

This is one of my all time favorite recipe's. I have made it for many special occasions. Valentine's Day is my favorite time to pull this beautiful, easy, recipe out. I hope you try it. It looks hard, but it is so simple and oh, so good.


Contest Winning Recipe
From Taste of Home

This lovely and luscious treat is rumored to have been the favorite dessert of European royalty long ago. I know that it's won the hearts of everyone I've ever made it for. Enjoy!


SERVINGS
10-12 CATEGORY Dessert METHOD Baked PREP 30 min. COOK 15 min. TOTAL 45 min.
INGREDIENTS
* 1 package (17.3 ounces) frozen puff pastry, thawed * 3 cups cold milk * 1 package (5.1 ounces) instant vanilla pudding mix * 2 cups heavy whipping cream * 1 teaspoon vanilla extract, divided * 1 cup confectioners' sugar * 1 tablespoon water * 1/4 teaspoon almond extract * 1/2 cup semisweet chocolate chips * 1 teaspoon shortening
DIRECTIONS On a lightly floured surface, roll each puff pastry sheet into a 12-in. square. Using an 11-in. heart pattern, cut each pastry into a heart shape. Place on greased baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks to cool. Meanwhile, whisk milk and pudding mix until thickened. In a large mixing bowl, beat cream and 1/2 teaspoon of vanilla until stiff peaks form. Carefully fold into pudding. Split puff pastry hearts in half. Place one layer on a serving plate. Top with a third of the pudding mixture. Repeat twice. Top with remaining pastry. In a large bowl, combine the confectioners' sugar, water, almond extract and the remaining vanilla until smooth. Spread over top. In a heavy saucepan or microwave, melt chocolate chips and shortening; stir until smooth. Pipe in diagonal lines in one direction over frosting. Beginning 1 in. from side of heart, use a sharp knife to draw right angles across the piped lines. Refrigerate until set. Refrigerate leftovers. Yield: 10-12 servings. Printed from tasteofhome.com Feb 4, 2008 Copyright Reiman Media Group, Inc © 2008


Melanie

Monday, January 21, 2008

Bannana Oatmeal Bread


The recipe:
Preheat oven to 375
- 2.5 cups white wheat flour
- 3/4 cup quick cook oatmeal
- 1 Cup brown sugar
- 1/2 cup regular sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 3 overripe bananas
- 4 eggs
- 1/2 cup oil
- 1/2 cup raisins
The recipe was concocted this weekend as a way to deal with the bananas that were going to rot. The idea was to make a breakfast treat that would be high in fiber. This bread is dense. I had hesitated to put it in one loaf pan because I did not know how high it would rise. I now feel comfortable suggesting it be all cooked in one pan (for 50 minutes) or in muffin tins (for probably no more than 30 minutes). The pan I used was glass and it needed to be well greased.

Mush up the 'naners with the eggs and all the oil. I used one of those pastry thingies -- but a fork would probably work too (or a potato masher).

Dump it all in a mixer and let it go.

The object is not to leave it lumpy -- the stuff needs to be mixed well (make sure there are no dry clumps).


The end product was quite good -- but it is very dense. Cool it in the pan for about ten minutes, then turn it out on a rack.
I'll probably have to tweak this recipe a bit. If anyone else decides to make it, let me know how it turns out, or ways it could be improved. Since most Americans don't get enough fiber in their diet, I am always looking for tasty ways to bake with wheat flour. In this case I used white wheat. If any one uses regular whole wheat, please let me know how it works.

Sunday, January 20, 2008


Lets hear your best recipes or stories on this Great American Sandwich

Tuesday, January 8, 2008

Shrimp Creole. Like I Have It In New Orleans


Melt some butter in a large heavy iron skillet and add some bell peper, onions, and celery. Saute the supper for about 5 minutes until limp. Then go ahead an add some flour, only about 2-3 teaspoons of all purpose flour. stir the mixture until it gets nice and brown then you add the following.
2 cups of chopped tomatoes, 1 teaspoon of Worcestershire sauce, a bit of tyme leaves, ½ teaspoon of sugar and 1 teaspoon of salt, ½ teaspoon of hot tabasco , now don’t leave this out, it’s the best part.
2 pounds of peeled large or the way I love it, Jumbo shrimp and the last is a cup of white cooked rice.
Stip the sucker until it begins to thicken cover and cook for about 30 minutes.

Just before you serve it, spoon the shrimp over a mound of white rice that you’ve put in the plates. This should serve about 4-5 hungry people.

Wednesday, January 2, 2008

The Great Wall Of Food In China

Chinese Mutton
Chilli Fish Soup

It looks like one huge bowl of chilli right? The fish slices were all below.The fish tasted fantastic. Very fragrant, but not overly spicy. Nonetheless this was enough for 4 people


Chinese Fried Meatballs



This is the toufu (beancurd) dish. Hong Shao Dou Fu This is REALLY good.




And oh yes, The Great Wall