3 Tbsp. (45 ml) peanut or vegetable oil
3 - 4 cloves garlic, finely chopped
1 cup peeled shrimp, roughly chopped
1 - 2 cups mung bean sprouts
2 scallions (spring onions, green and white parts, cut into
1/4 - 1/2 cup roasted salted peanuts, finely chopped
Crushed red pepper flakes, to taste
Chopped fresh cilantro (coriander)
2 - 3 limes, cut into wedges
*Available in finer supermarkets and Asian specialty shops.
Soak the noodles in enough water to cover generously for 1 hour. Drain thoroughly and toss with half the oil.
Heat the remaining oil in a wok or large, non-stick skillet over high heat until the oil is almost smoking. Add the garlic and cook for 30 seconds.
Add the shrimp and cook 30 seconds.
Add the eggs and let sit for 10 to 15 seconds, until they begin to set. Stir to break up any large lumps.
Add the fish sauce, sugar, and the drained noodles and stir to combine.
Add the bean sprouts and green onion, reserving some of each for garnish, and stir to combine..
Transfer to a serving platter.
Garnish with the reserved bean sprouts and green onion, chopped peanuts, red pepper flakes,
cilantro, and lime wedges.
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note: I have not tried this recipe yet, being I don't eat pasta, cabbage is a great substitute.
1 large head cabbage, leaves separated
2 tbsp. extra-virgin olive oil, plus more for baking dish
1 (28-oz.) can crushed tomatoes
1/4 cup torn basil leaves
Freshly ground black pepper
1/4 cup grated Parmesan, plus more for serving
3 cups shredded mozzarella
Preheat oven to 350°. In a large skillet over medium heat, heat oil.
Add onion and cook until onion is soft, about 5 minutes.
Stir in garlic and ground beef, breaking up meat with a wooden spoon.
Cook until beef is no longer pink, about 6 minutes; drain excess fat.
Add crushed tomatoes and balsamic vinegar.
Bring mixture to boil then reduce heat and simmer for 20 minutes.
Season with salt and pepper then stir in basil.
In a medium bowl, combine ricotta, eggs, and Parmesan.
Grease a large baking dish with olive oil.
Spoon a thin layer of sauce into bottom of baking dish.
Add a layer of cabbage leaves, then top with more sauce, ricotta mixture, and mozzarella.
Repeat layering twice more.
Bake until cabbage is tender and mozzarella is bubbly, about 25 minutes.
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4 cups Nilla® Wafer cookies
6 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
8 ounce (1 container) Cool Whip topping, thawed
1/2 cup sweetened coconut flakes
3 ounce (1 box) instant coconut cream Jell-O pudding
1/2 cup toasted flaked coconut
Coat a 9 x 13" baking dish with nonstick spray.
Blend the Nilla® Wafers in a food processor until finely ground; add in the melted butter and blend until well combined.
Press the mixture evenly into the bottom of the prepared pan.
In a large bowl with an electric mixer, beat the cream cheese and sugar until combined and fluffy;
add in the Cool Whip and flaked coconut and continue to mix until combined.
Spread evenly over the Nilla®wafer layer.
Wipe out the bowl and pour in the Jell-o pudding powder and milk.
Whisk vigorously for 2 minutes until thickened and set. Pour mixture over cream cheese layer.
Sprinkle toasted coconut flakes over the top.
Refrigerate until completely chilled and set, about 4 hours.
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{2} Pecan Tarts, submitted by John in New York
1- 3 oz. package cream cheese, softened
1 stick of margarine or butter, softened
Blend together cream cheese, margarine, flour and salt.
Shape into 24 balls; press each ball into 1 3/4" muffin tins
(press dough in bottom and sides with fingers, do not leave any holes).
2 Tbsp. margarine or butter, melted
Combine eggs, brown sugar, margarine, vanilla, and salt.
Mix well (do not beat with beater, or tops will be crusty instead of a nutty one).
Divide pecans evenly in pastry shells. Pour filling in shells, filling 2/3 full.
Bake at 350 degrees for 20-25 minutes.
Cool slightly before removing from pans.
Makes 24. "Nutty" rich--a real favorite.
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{3} Homemade King Hawaiian Rolls and/or Loaf, submitted by Elaine in Texas
6 cups all-purpose flour, plus an additional 1/2 cup flour, divided
2 cups pineapple juice, room temperature
2 (1/4 ounce) envelopes yeast
1/2 cup (8 tablespoons) butter, melted
In a small bowl, beat your 3 eggs. Add the 2 cups pineapple juice, sugar, vanilla, and melted butter.
Measure 3 cups of the flour into a large bowl.
Stir in your egg mixture until well-combined.
Sprinkle in the yeast packets, one at a time, mixing well.
Add the remaining 3 cups of flour and mix well.
If it becomes too difficult to stir with a wooden spoon, just use your hands!
Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky.
If it appears too wet, sprinkle in a bit of extra flour, just a tablespoon or so at a time.
Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.
Remove your dough from the bowl and knead in an additional 1/2 cup of flour.
I kneaded mine 10 to 15 times, making sure the flour was well incorporated.
Form the dough into rolls, and/or loaf. Place in buttered pans..
Cover and place in warm place to rise for an additional hour, or until the dough doubles in size.
5. Bake at 350 degrees for 25 to 30 minutes, or until golden brown.
Brush tops with melted butter, and serve warm.
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{4} Chocolate Chip Cookie Dough Brownies, submitted by Claudette in CA
1 teaspoon vanilla extract
3/4 cup chopped walnuts (optional)
1/2 cup packed brown sugar
Melt chocolate chips and cool slightly; set aside.
Cream butter and sugar; add eggs and vanilla; mix well.
Stir in melted chocolate.
Combine flour and baking soda; add to batter; stir in nuts.
Spread in greased 13 inch x 9 inch pan
Bake at 350 degrees for 16-22 minutes or until toothpick inserted near centre comes out clean.
Beat in milk and vanilla.
Drop by tablespoonfuls over cooled brownies; carefully spread over top.
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{5} Skillet Meatball Goulash, submitted by Pam in Kentucky
1/2 cup chopped green bell pepper
1 (12 ounce) jar beef gravy
1 (14 ounce) can beef broth
2 tablespoons chili sauce
12 -16 ounces frozen cooked Italian meatballs
2 tablespoons chopped fresh parsley
Spray 12-inch nonstick skillet with nonstick cooking spray.
Heat over medium-high heat until hot.
Add bell pepper and onion; cook and stir 2-3 minutes or until crisp-tender.
Add gravy, broth, water, chili sauce and meatballs; mix well.
Bring to a boil, stirring occasionally.
Cover; cook 5 minutes or until meatballs are thawed.
Add uncooked noodles; mix well.
Cover; cook about 10 minutes or until noodles are tender and meatballs are thoroughly heated, stirring occasionally.
Stir in sour cream until well blended.
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{6} Chocolate Peanut Candies, submitted by Angie in Kentucky
18 ounces chocolate chips (semi or milk or a combination of the 2)
1 1⁄2 cups roasted nuts (more can be used up to 2 1/2 c)
4 ounces white chocolate, candy bar broken up (or white baking chips)
Put everything in Crockpot, stir, turn on low 45 minutes.
Stir every 15 minutes to coat nuts, and let chunks move around for melting.
Drop by teaspoons onto wax paper.
NOTE! Timing for crocks are different as newer ones heat hotter and faster.
Stirring every 15 minutes allows for blending and checking.
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{7} Hocus Pocus Rolls, submitted by Sam in Colorado
One can of crescent roll dough
8 large marshmallows (or one for each roll you'll be making)
Unroll the crescent rolls and place on a rimmed baking sheet lined with parchment paper.
Roll the marshmallows in the melted butter.
Roll the marshmallows in the cinnamon sugar.
Wrap the marshmallow in the crescent roll cloth, pinching the dough together securely.
Put the rolls in the oven and bake for 12 minutes.
(the marshmallows disappear)
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{8} Lemon Cream Cheese Bars, submitted by Harold in New York
2 (8 ounce) packages refrigerated crescent roll dough-divided
2 lemons, zested and juiced, divided
2 (8 ounce) packages cream cheese, softened
2 tablespoons butter, melted
3 tablespoons white sugar
Preheat oven to 350 degrees F (175 degrees C).
Line the bottom of a 9 x 13-inch baking dish with
aluminum foil and spray with cooking spray.
Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl.
Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges.
Brush melted butter over crescent roll dough layer..
Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
Bake in the preheated oven until top is golden brown, about 30 minutes.
Allow to cool for about 20 minutes.
Lift dessert from baking dish using foil; transfer to a cutting board.
Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.
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{9} Ziti with Two Sauces, submitted by Vicki in Sarasota...
Rachael Ray Show August 28, 2018
2 tablespoons EVOO – Extra Virgin Olive Oil
2 ounces pancetta, finely chopped/diced
1/2 pound (2 links) sweet sausage with fennel, casings removed
4 chicken livers (about 3 ounces), trimmed and very finely chopped (optional)
1/2 teaspoon ground thyme or 1 teaspoon dried leaves
3 cloves garlic, finely chopped or grated
1 tablespoon finely chopped rosemary
1 28-ounce can crushed or diced tomatoes
1 pound ziti Rigate or penne Rigate
1 cup ricotta cheese, drained
1 cup mozzarella cheese, diced
1/2 cup grated Parmesan cheese
2 tablespoons parsley, finely chopped
Salt, white pepper and nutmeg, to taste
A handful grated Parmigiano-Reggiano cheese
For the meat sauce, heat EVOO, 2 turns of the pan [2] and melt in butter.
Add pancetta, render 2 minutes then add beef and sausage (and liver, if using).
Brown 12-15 minutes then add onions, bay, thyme, nutmeg, garlic, salt, pepper and rosemary, and cook 10 minutes more.
Add wine and let it absorb; add tomatoes and simmer 30-40 minutes.
Cook pasta 5 minutes in salted boiling water.
Reserve 1 cup starchy cooking water then drain and run pasta under cold water to cool.
Combine ricotta, mozzarella, eggs, Parmesan, parsley, salt and pepper in bowl.
For the béchamel, heat a saucepot over medium heat, add butter and melt.
Whisk in flour then milk, season with salt, white pepper and nutmeg to taste, lower heat and add cream.
Cook to thicken slightly.
Toss pasta with all of the meat sauce.
Pour half into a lasagna pan or baking casserole then top with ricotta mixture.
Add remaining pasta and meat sauce, and top casserole with béchamel and Parmesan.
Bake to brown and bubbly.
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I had cooked shrimp that I intended to use as cocktail shrimp but wasn't happy with them so I looked in my computer cookbook for an alternative. This was quite good - and the shrimp remained nice and tender.
1 lb. shrimp - peeled and deveined and cut into half or thirds depending on size
1/2 cup bell pepper - small dice
1 1/2 tsp. garlic - minced
1 cup long grain rice - uncooked
1 Tbsp. fresh parsley - minced, plus more for garnish
2 cups chicken stock - or use 1 can of stock (14.5 oz.) and fill remainder with white wine to make 2 cups
Freshly ground black pepper - to taste
Hot pepper sauce - to taste
Cook bacon until almost crisp on medium heat in a large saucepan or deep trying pan that has a lid.
Drain most of bacon fat but leave bacon in pan. Add onion, bell pepper and garlic and sauté until onions are soft.
Turn heat to medium high and add rice. Cook, stirring constantly for 2 minutes. Rice will begin to color.
Lower heat, add thyme and parsley and stir. Add shrimp and 1 cup chicken stock.
Cover and simmer for 5 minutes, or until shrimp turns pink.
Add remaining chicken stock, salt, pepper, hot sauce and lemon juice.
Cover pan and simmer over very low heat for 15 minutes.
Remove from heat, stir gently with a fork, re-cover and let stand for 5 minutes.
Garnish with parsley and serve immediately. Serves 4 to 6.
Note: If you are using cooked shrimp, add all the liquid at once, cook the rice on medium high for 5 minutes,
then add the shrimp for the last 15 minutes to simmer and heat.
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1/4 medium white onion, peeled
2 tablespoons diced jalapenos (from a can) OR 1 medium fresh jalapeno, stem removed and halved
1 (14.5 ounce) can Hunt's fire roasted diced tomatoes with garlic
2 tablespoons fresh cilantro
Mix everything together and serve. This is just a last minute. Put together salsa. You can make it ahead and refrigerate it until last minute.
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2 cups corn kernels, fresh or frozen
1/4 cup red bell pepper, diced
1 small jalapeno pepper, stems/seeds removed, diced
1 1/2 tablespoons fresh cilantro leaves, diced
2 tablespoons lime juice, freshly squeezed
1 roasted poblano pepper, diced
1 teaspoon Lemon juice, fresh squeezed
1/8 teaspoon sambal oelek ground chili paste
If using fresh corn, cook it and then use a knife to remove the kernels.
If using frozen corn, allow it to defrost..
Combine all ingredients in a medium mixing bowl and place in refrigerator.
This is great. I would probably add more salt and lime juice.
I was generous with cilantro. Love that.
I did not try it fully loaded, but I'll bet good. I would not like the chili paste
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{13} Maple Chicken, submitted by Laurel in Australia, tomee@ozemail.com.au
2 tsp Stonemill minced garlic
1/2 bunch parsley finely chopped
Using a meat mallet, hammer chicken breast with flat side of meat mallet evenly.
Season chicken with salt and pepper.
Heat fry pan with olive oil over medium heat, add chicken and cook.
Once chicken is cooked transfer chicken to a plate.
Add butter to fry pan and melt, add garlic and sauté for 30 seconds.
Add maple syrup, wine, and balsamic vinegar and simmer for 2 minutes until mixture thickened slightly.
Return chicken to pan and coat chicken in sauce, add parsley and serve, with your favorite vegetables or salad.
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1/4 cup (60 ml) olive oil
2 large red onions, thinly sliced
3 red bell peppers (capsicums), cored, seeded, and
cut into thin strips (julienne)
1-3 cloves garlic, finely chopped
1/4 cup (60 ml) chopped fresh parsley
Salt and freshly ground pepper to taste
Red pepper flakes to taste (optional)
Pasta of choice, cooked according to package directions
Heat the oil in a large skillet over low heat and sauté the onions slowly until tender and golden brown, about 10 minutes. Stir in the bell peppers and increase the heat to medium. Sauté until the peppers begin to brown slightly, about 5 minutes. Add the garlic and sauté for 2 minutes. Remove from the heat, add the parsley, salt, pepper, and optional red pepper flakes and toss with the cooked pasta.
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{15} Broccoli Cheese Cornbread, submitted by Linda on Long Island
A delicious quick bread. And you will be getting your vegetables too!
2 boxes Jiffy cornbread mix
2 sticks melted butter (1 cup)
2 cups grated cheddar cheese
2 medium onions, finely chopped
2 boxes frozen chopped broccoli, thawed
Mix everything together and spread in an oiled 9 x 13 inch baking pan.
Bake at 375F for 20 minutes or until it starts to brown on the edge and the top.
Remove from the oven and let cool for a few minutes. Cut into squares and serve.
NOTE: Can cut recipe in half and bake in an 8 x 8 inch pan.
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{16} Toll House Pie, submitted by Rosemarie in rural Kansas City
1 regular refrigerated pie crust - not deep dish
Melt butter and set aside.
Beat eggs in mixing bowl until foamy (I beat with a whisk just enough to see a few bubbles).
Slowly stir in butter and then chocolate chips.
Pour mixture into unbaked pie shell.
Bake for about an hour until set and crust looks done.
To make it fancier I have put about 1 Cup of chocolate chips on top as soon as it comes out of the oven, when they melt spread when they are melted.
Or serve with a dollop of whip cream.
Or how about a scoop of ice cream?
It's really good plain as well.
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3 tablespoons lemon juice
1-1/4 oz package gingerbread mix
Sprinkle bananas with lemon juice and mash well to gingerbread mix.
Add bananas, pecans and beat thoroughly.
Pour into a well greased bunt pan. Bake 350 for 40 minutes.
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{18} Ham and Potato Soup, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
Source: "This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great."
Prep Time: 20 Minutes; Cook Time: 25 Minutes; Ready In: 45 Minutes
3-1/2 cups peeled and diced potatoes
1/3 cup finely chopped onion
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons all-purpose flour
Combine the potatoes, celery, onion, ham and water in a stockpot.
Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat.
Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.
Slowly stir in milk as not to allow lumps to form until all of the milk has been added.
Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
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Cheesecake Factory Copycat Crusted Chicken Romano, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
3 boneless skinless chicken breasts
4 tablespoons of heavy cream
1 cup of bread crumbs (homemade in a food processor or store bought)
1 16 oz can of tomato sauce
Parmesan cheese to top pasta
Set up 2 shallow dishes with the following in each: Scrambled eggs for dip, bread crumbs and Romano cheese mixed.
Slice the chicken breasts half wise to make it into two thin pieces.
Use a meat pounder (flat side) to flatten chicken to about 1/4 inch.
Season chicken on both sides with salt and pepper.
Coat the chicken with flour. (I usually just put the flour in a large Ziploc bag and give it a good shake to coat all chicken).
Coat each chicken piece with egg, then cover with the bread crumb mixture.
Heat a large skillet over medium high heat and add about 1 tablespoon of butter to coat skillet.
Add chicken pieces to skillet and cook about 5 min on each side or until it is lightly golden brown.
Juice a bit of lemon on each side of the chicken.
Heat up tomato sauce in a small saucepan. Add in cream until it reaches an orange color.
Serve chicken with a side of spaghetti with sauce and sprinkle Parmesan cheese over the pasta.
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6 ears corn on the cob (or about 5 cups of corn)
3 tablespoons apple cider vinegar
Cook corn on the cob and allow to cool for a bit. Cut corn kernels off the cob.
Dice onion, halve cherry tomatoes and slice cucumber..
In a mixing bowl, stir together the vinegar, oil, salt and pepper.
Toss in the vegetables. Refrigerate for at least an hour.
Before serving, chiffonade the basil and toss into salad.
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2 cups rotini and/or other small pasta, cooked (use the colored variety)
1 cup broccoli and cauliflower florets, steamed or boiled (do not overcook)
1/2 cup cherry or grape tomatoes, chopped
1/4 cup black olives, sliced
1/4 cup artichoke hearts, chopped
1/4 cup red onion, chopped
1/2 cup cheese (crumbled blue or Monterey Jack)
1/2 cup grated Parmesan cheese
3/4 cup vinaigrette or all-natural premium Italian store bought dressing
(a vinaigrette is a mixture of 3/4 part olive oil, 1/4 part red wine vinegar, and fresh herbs of your choice)
In a bowl combine vegetables, cheese (save Parmesan for later), nuts, herbs, spices, and poultry or seafood.
Boil pasta. Remove from stovetop.
Place pasta into a bowl. Add dressing. Mix in chosen ingredients.
Top with Parmesan cheese when dishing it up. Makes three to four servings.
This salad can be pre-made.
To make it more popular you can create a pasta bar much like a potato or green salad bar.
Dish up the pasta with dressing. In small dishes provide a variety of ingredients, including vegetables, cheeses, nuts, and lean protein — all chopped.
Let your guests build their own salad.
It's oh-so-good on a warm day, especially with the tang of cold artichoke hearts and olive pieces
(these can be found fresh in the deli at the grocery store) and decadent with cheeses and fresh summery vegetables.
The very best part is mixing it up allows everyone (single or with a loved one) to cool down and fill up on noodle salad.
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{20} Cheesy Cauliflower Rice, submitted by Nick in Florida
Prep time: 10 minutes
Cook: 15 minutes
5 cups roughly chopped cauliflower (about 1 medium head) or 3 3/4 cups cauliflower rice
1 Tbsp. light whipped butter or light buttery spread
1 cup finely chopped onion
3 Tbsp. grated Parmesan cheese
2 Tbsp. light/reduced-fat cream cheese
If starting with chopped cauliflower, pulse cauliflower in a blender until reduced to rice-sized pieces, working in batches.
In an extra-large skillet, melt butter over medium-high heat.
Add onion and garlic. Cook and stir until garlic is fragrant and onion has slightly softened, about 2 minutes. Reduce heat to medium.
Stir in cauliflower and broth. Cover and cook for 10 minutes, stirring occasionally.
Reduce heat to medium-low.
