1 1/2 pounds potatoes (about 8 small), sliced
1 1/2 teaspoons kosher salt
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 cup sour cream
1/2 cup grated parmesan
1/4 cup butter
Place potatoes in a large pot with enough water to cover them and add one teaspoon of the salt. Bring to a boil, then reduce heat, cover and simmer for about 20-25 minutes. Meanwhile place the remaining salt, pepper, garlic powder sour cream, parmesan cheese and butter in the bowl of an electric mixer. When the potatoes pierce easily remove from heat and drain. Add the potatoes to the other bowl and mix on medium speed until smooth.
These potatoes were so good that I forgot to get a picture of them until after everybody ate.
I have recently found a website of award winning recipes and found a few i want to try. including this chicken with Chinese broccoli, thai basil and cashews.
* 3/4 pound boneless chicken, cubed or cut into strips
* 1 Tablespoon gluten-free oyster sauce
* 1 Tablespoon palm sugar (can also substitute regular or brown sugar)
* 3 cloves garlic, minced
* 1 Tablespoon minced ginger
* 3 Thai chiles, minced
* 3 Tablespoons vegetable oil, divided
* 1 small to medium red onion, thinly sliced
* 2 cups roughly chopped baby Chinese broccoli, both stems and leaves
* 1 Tablespoon tamarind pulp
* 1 Tablespoon fish sauce
* 1 cup roughly chopped Thai basil leaves
* 1/2 cup toasted, unsalted cashews
Combine the chicken, oyster sauce, palm sugar, garlic, ginger, Thai chiles and 1 Tablespoon of the oil in a large bowl. Set aside to marinate for 30 minutes.
Heat the remaining oil in a large skillet or wok, add the onions, and cook, stirring frequently, until the onion begins to soften. Add the chicken and all of the marinade and cook, stirring frequently, until the outside of the chicken is no longer pink (it shouldn’t be cooked through at this point). Add the Chinese broccoli, tamarind pulp and fish sauce and continue to cook until the chicken is cooked through and the Chinese broccoli leaves have wilted and the stems are tender crisp. Add the Thai basil and the toasted cashews. Continue to cook for another minute or so, until the Thai basil has just begun to wilt. Serve immediately.
So I’m on a website just scrolling through when i found a whole section of award winning recipes. As someone who loves pasta when I found the page of just award winning pasta recipes I found a few I’d like to try. This one is on the top of the try list.
1 lb lean hamburger meat
1 pkg taco seasoning
1 can Rotel tomatoes and green chilies (or petite diced tomatoes)
2 cups beef broth (or water)
1 cup elbow macaroni
Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.
Meanwhile, make the cheese sauce….
2 Tablespoons butter
2 tbsp flour
3/4 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper
Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.
Read more at http://www.kevinandamanda.com/recipes/dinner/cheeseburger-macaroni.html#ixzz30acxnPb0
when life gives you bananas, make banana rum bread! This one is my favourite banana bread recipes. It’s one that my step-mom makes and is really delicious.
- 3 ripe bananas, sieved
- ⅓ cup melted salted butter
- ¾ light brown sugar (depending on the level of sweetness you prefer
- 1 egg, beaten
- 1 tea spoon vanilla
- 1 tablespoon dark rum (optional)
- 1 teaspoon baking soda
- Pinch of salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Pinch of ground cloves
- 1 ½ cup flour
1.Preheat the oven to 350°F.
2.Mash the bananas in a bowl, then press the mash through a sieve to get out every last lump.
3.In a large bowl (or using your mixer) cream together sugar and butter then add egg, vanilla, rum and bananas.
4.Add the spices, b. soda and salt combine until smooth
5.Add the flour last, stir until just combined.
6.Pour mixture into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.
in cooking class our teacher will randomly have us make ourselves a little meal or snack. He told us we were going to make buns and all I could think was that it was going to take a while and we would only get to eat them the next day. But in the hour long class we had we were able to make buns, make a salad, do all the clean up and eat.
3 ¾ cups of flower
2 tea spoons of sugar
2 ¼ tea spoons of yeast
1 ½ cups of lukewarm water
coat in oil. let rise in bowl. Make into bun shapes. Butter top and bake @400˚for ten minutes on top rack then ten minutes on bottom rack.
I was on Pinterest looking at different salads. And one that I kept on seeing was a corn salad thing. It looked fairly good but I didn’t have all the stuff for it so I improvised. My salad ended up being spicy but it was still really good.
1 romaine lettuce heart
Cucumbers and Carrots
1/4 cup of parmesan cheese
3/4 of a cup of corn
Pinch of crushed red pepper (Spicy! add more for more spice)
for the dressing
Drizzle of olive oil
1/2 tea spoon of minced garlic (or more)
1/3 cup of rice vinegar
Mix it all together and pour it over salad. Remember the longer the salad sits with the dressing on it the spicier it will get. Enjoy!
well since it’s april and still snowing and cold here I decided to make tea to warm up. But then I was craving chocolate so… I made a really strong mint tea and added hot chocolate powder to it to make a mint hot chocolate. I cuddled up under a blanket and watched a movie while drinking my mint hot chocolate. what a way to spend a cold monday evening!
yesterday after school i found a container of strawberries in the fridge that were starting to look a little over ripe. so i decided to make a pie with them. i started with a graham wafer crumbs crust.
graham wafer crumbs crust
1 cup graham wafer crumbs
1/3 cup melted butter
2 table spoons sugar
1 table spoon cinnamon
mix all the dry ingredients together then add in melted butter. pack it in to the pan and bake for 10 minutes at 350°.
For the filling you can use any kind of fruit and jello. But don’t follow the instructions for making the jello or else it will end up being a very liquidy pie.
1 cup sugar
2 table spoons corn starch
1 cup water
3oz package of jello
put everything together in a pot on the stove and bring to a boil. once boiled let it cool until its room temperature. Once it has cooled and you have placed your fruit in your crust you can pour it in to the pie crust. let it set until it is hard and serve with whipped cream.
1 tea spoon of lime juice
about 3/4 cup of ranch dressing
salt and pepper
in a bowl mash your avocado with the lime juice. mix in ranch dressing and salt and pepper to taste.
This super dip is good served with burritos or nachos. you could also add chopped cilantro, tomato, onion,or jalapeno. personally i like mine with just avocado.
One of my favourite things to eat this on are fresh rolls. They’re super easy and you can put what you like in them. We generally put bean sprouts, carrots, cucumber and shrimp in them and at times cilantro lettuce and rice noodles also. We put what we want in them and wrap it all up in rice paper. Served with this peanut sauce they are delicious. ingredients 6 tbsp coconut milk
2 tbsp brewed black tea (or chai tea)
3 tbsp natural peanut butter (creamy, salted)
1/2 tsp garlic powder
1/2 tsp dried basil (or 1 tsp finely chopped fresh basil or cilantro)
1 tsp honey
1 tsp sesame oil
1 tsp rice vinegar
pinch crushed red pepper flakes
1 tsp Sriracha
3 tsp soy sauce
2 tsp finely grated or minced fresh ginger instructions Put everything in a jar. Secure the lid and shake well.