Ingredients
- 5 ounces strip steak, cut into 1/2-inch thinly sliced strips
- 1/2 tablespoon red Thai curry powder
- 1 (7-ounce) package rice stick noodles
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon minced garlic
- 1/2 cup Asian sweet red chili sauce
- 3 tablespoons oyster sauce
- 1 tablespoon tamarind paste
- 1 generous pinch salt
- 1 1/2 tablespoons white sugar
- 4 basil leaves, chopped
- 1/4 cup chopped chives
Garnish -
- 1 cup shredded or julienned carrots
- 1 cup thinly sliced purple cabbage
- 2 cups bean sprouts
- 1 cup chopped peanuts
- 1 lime, cut into 6 wedges
- Spicy chili sauce, optional (recommended: Sambal Oelek)
Directions
Put the sliced strip steak and red Thai curry powder in a resealable container and shake until the meat is thoroughly coated. Refrigerate for 30 minutes, to marinate.
Meanwhile soak all the noodles in cold water for 30 minutes. Bring a large pot of water to a boil over medium heat. When the water comes to a boil add the noodles and cook for 3 minutes.
While the noodles are cooking, heat the vegetable oil in a wok, over medium-high heat. Using a pair of tongs, remove the noodles from the boiling water and allow them to drain of any water over the top of the pot, and then carefully put them into wok and stir. Crack 2 unbeaten eggs directly into the wok along with the garlic, and stir until the egg is incorporated. Push the noodles to the rear portion of the wok and add the seasoned strip steak. Sear the meat for 1 minute, then turn and sear the other side for 1 minute. Mix the noodles back into the center of the wok along with the meat, and then add the sweet chili sauce, oyster sauce, tamarind, sugar, and a generous pinch of salt. Cook for 2 minutes, stirring. Stir in the basil and chives and remove from heat. Divide the noodles into 2 to 3 portions on serving plates. Garnish each serving with carrots, cabbage, sprouts, chopped peanuts, wedges of lime and spicy chili sauce, if desired.
Source: FoodNetwork
Wendy’s® makes this classic recipe fresh every day, and you can do the
same. Tomato juice really enhances the flavor of this chili, as does the
chili powder, though you may want to start off with a little less chili
powder. I find that ¼ cup isn’t too hot, but is very flavorful.
same. Tomato juice really enhances the flavor of this chili, as does the
chili powder, though you may want to start off with a little less chili
powder. I find that ¼ cup isn’t too hot, but is very flavorful.
Yield: 12 servings.
2 pounds freshly ground beef
4 cups (1 quart) tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney
beans, drained
1 medium onion, chopped
(about 1½ cups)
1/2 cup celery, diced
1/4 cup green bell pepper, diced
1/4 cup chili powder (you may want to use less)
1 teaspoon cumin (if you like real
flavor, add more)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
In a frying pan, brown the ground beef, then drain off the fat. Put
the beef and the remaining ingredients into a 6-quart pot. Cover the pot
and let the chili simmer for 1 to 1½ hours, stirring every 15 minutes.
Lindsay's Chocolate Cafe Chocolate Chip Cookies* 2-1/2 cups regular rolled oats
* 2 cups all-purpose flour
* 1 tsp. baking powder
* 1 tsp. baking soda
* 1/2 tsp. salt
* 1 cup butter, softened
* 1 cup granulated sugar
* 1 cup packed brown sugar
* 2 eggs
* 1 tsp. vanilla
* 1 12-oz. pkg. (2 cups) semisweet chocolate pieces
* 1-1/2 cups chopped walnuts or pecans
* 4 oz. milk chocolate bar, grated
1. In a medium bowl, combine oats, flour, baking powder, baking soda and salt. Set aside.
2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat on medium speed until mixture is combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture with a wooden spoon until combined. Stir in chocolate pieces, nuts and grated chocolate.
3. Drop dough from a large cookie scoop (3 tablespoons) 4 inches apart onto ungreased cookie sheets. Bake in a 375 degree F oven for 9 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute. Transfer to wire racks and let cool. Makes about 30 cookies.
See the other five recipes here>>>
Source: Midwest Living
For an easy post-barbecue treat, sandwich a scoop of softened praline or butter pecan ice cream and
a spoonful of caramel sauce between chocolate
wafers. Run a knife around the edge to smooth, then roll in
chopped pecans, if desired. Wrap in plastic wrap and
freeze until ready to serve.
- 2 pounds catfish fillets, cut into 1-inch wide strips
- 1 cup buttermilk
- 1 cup ground pecans
- 2/3 cup plain yellow cornmeal
- 2/3 cup grated Parmesan cheese
- 1 tablespoon Cajun seasoning
- 1 tablespoon paprika
- 2 large eggs, beaten
- Vegetable oil
- Pickled Okra Salsa
1. Place catfish and buttermilk in a large zip-top plastic freezer bag. Seal and chill 1 hour. Remove catfish from buttermilk, discarding buttermilk.
2. Combine pecans and next 4 ingredients in a shallow bowl. Dip fish in eggs; dredge in pecan mixture, shaking off excess. Arrange on a baking sheet. Pour oil to depth of 1 1/2 inches into a cast-iron Dutch oven or 12-inch (2 1/4-inch-deep) cast-iron skillet; heat to 350°. Fry fish, in batches, 2 to 3 minutes or until golden brown and fish flakes with a fork. Drain on a wire rack over paper towels. Serve with Pickled Okra Salsa.
Note: We tested with Zatarain's Creole Seasoning.
Source: Southern Living Best of 2010
Bone Suckin' Barbecue Sauce is the best sauce I've ever eaten. I haven't tried this clone, when I do, I'll report back. ~ janBone Suckin' Sauce
- 1 cup ketchup
- 3/4 cup water, more if you want to
- 2 Tablespoons apple cider vinegar
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper (more or less to taste)
- 2 teaspoons dry mustard
- 2 Tablespoons light brown sugar
- 2 Tablespoons molasses
- 1 Tablespoon horseradish, more if you really like it tangy and hot
- < 1/8 teaspoon liquid smoke
Nisha gave me this recipe, it’s really popular with her sorority sisters, rich, creamy and easy to make. I thought some of you might enjoy it, too. ~ jan
6 oz. chocolate bunny
18 large marshmallows halved or 180 mini marshmallows
1/4 cup milk
16 oz. unsweetened whipping cream
1 prepared graham pie shell
small piece of bunny to shave on top of pie and/or mini chocolate bunnies for the top
Melt bunny in milk, then stir in marshmallows stirring constantly until they melt. Cool completely, whip cream until stiff, fold into cooled chocolate mixture, pour into crust and chill until firm - 2-3 hours. Decorate with shaved chocolate and bunnies.
