Culinary Goods

I think this recipe is good. It tastes like a Chinese restaurant , and I still like basic old chicken stir fry with broccoli, etc., but this was a nice change. My sauce was really prolific, so I think less sauce would be good. I tripled this recipe Chop Suey  Optional Tenderised Chicken (Note 1): 180g (6oz ) chicken breast , thinly sliced 1/2 tsp baking soda / bi-carb (optional, Note 1) Sauce (or use Charlie, Note 2): 1 tbsp cornflour / corn starch 1 1/2 tbsp light soy sauce , or all purpose soy(Note 3) 1 tbsp Oyster Sauce (Note 4) 1 tbsp Chinese Cooking Wine OR Mirin (Note 5) 1/2 tsp sesame oil (optional)   I left this out Dash of white pepper (or black) 3/4 cup (185 ml) water I would decrease this to 1/2 cup Stir Fry: 1 1/2 tbsp vegetable oil (or other cooking oil) 2 garlic cloves , finely chopped I think it needs more garlic 1/2 onion , sliced (white, brown, yellow) I also added green oni

This was really good, probably as good as any other apple dessert I've made. It was easier than pie, which is always good. And, it was easier. Caramel Apple Pie Crisp This is a combination of apple pie, apple crisp, and caramel apples all baked into a cast iron skillet dream. I got the inspiration from the NY Times Cooking article called "Skillet Caramel-Apple Crisp" by Yossy Arefi. Pie Crust: 1 1/2 cup flour 1/2 cup shortening 1/2 tsp. salt 1/3 cup cold water 1 egg 1 Tbs. vinegar Apple Filling: 5 lbs. apples lemon juice from a fresh lemon 2 tsp. cinnamon 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. salt generous dash allspice (this was probably between 1/8 and 1/4 tsp) 3/4 cup caramel Pour the lemon juice over the cut apples, add the spices and stir until mostly combined. Then add the caramel and stir until combined. Caramel: 400 grams sugar (about 2 cups) 1/4 cup water 3/4 cup butter 1 cup heavy cream 1 tsp. vanilla 1/2 tsp. kosher salt You mix the sugar and water and put

  I give this a solid 9. Almost a 10 but it's not as good as my black bean salad so I placed it right below that recipe. I got this from Fine Cooking and made sure to add feta to it - it makes the flavors even more savory. I used my mortar and pestle to make the dressing and cut off cooked corn on the cob for a fresher corn taste. Super good. Light but hearty. Healthy. Would make this a dozen more times for sure.  Here's what it looked like before I added the dressing or feta. Recipe link (remember, add feta!): https://www.finecooking.com/recipe/green-bean-salad-with-corn-cherry-tomatoes-basil

Rob loved this but I give it maybe a 6.5 or 7. The flavor is good but the texture is ... off. Kind of gooey. But that could be because I didn't follow the layering order and added cheese in between some layers. I think some ricotta cheese in the layers (instead of Mozarella) would have helped with the texture.  Pine nuts was a good touch.And it calls for homemade pesto and marinara so you have some good flavor right there. I also added sausage because it needed some substance.And, I would double the marina sauce because I ran out. Recipe: http://theitaliandishblog.com/imported-20090913150324/2013/2/26/speedy-mini-lasagna-stacks-with-pesto-and-marinara-sauce.html

  So, I used to make this a lot more, but my kids don't remember it so I decided to make it again for them. They liked it, of course, because it's chicken cordon bleu. Here is what I did.   First, I pounded chicken breast thin, then I put the ham and cheese down and tried to pull the corners together a bit. Then I dredged it in flour then dipped it in egg then rolled it in bread crumbs and then put it on a parchment lined pan. To keep it together I just kind of tried to form it into a ball and kept ahold of it while I dipped it. I put the part I gathered together face down on the pan.  1 slice of Hormel natural honey ham and 1 slice of swiss cheese, layered together. Flour Dredge 1 cup flour paprika, garlic powder, onion powder, seasoned salt, salt and pepper Egg  4 eggs 2 T. dijon mustard Bread Crumbs 1 cup panko 1 packet ritz crackers, pulsed in food processor until fine 1 tsp. onion powder 1/2 tsp. garlic powder 1 tsp. seasoned salt 1/4 tsp.

PaThisd See Ew - Thai Stir Fried Noodles   ad See Ew - Thai Stir Fried Noodle This was good. I messed it up a bit because I didn't realize this recipe was originally only for 7 oz of noodles (you can enter the serving size on the website, which I did to get this final version). Anyway, I also added mushrooms and carrots and did bok choy because that is all I could find. It would also be good with green onions. Pad See Ew Ingredients Noodles 400 g /  14  oz   dried wide rice stick noodles   , or 15 oz / 450g fresh wide flat rice noodles (Sen Yai) (Note 1) We did Taste of Thai dry rice noodles Sauce 4   tbsp   dark soy sauce   (Note 2) I only had normal soy sauce 4   tbsp   oyster sauce 4   tsp   soy sauce   (all purpose or light, Note 3) 4   tsp   white vinegar   (plain white vinegar)  4   tsp   sugar   (any type) I cut this in half, unintentionally 4   tbsp   water   I also cut this in half, unintentionally Stir Fry 6   tbsp   peanut or vegetable oil   , separated 4   cloves   garl