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Saturday, December 29, 2007

Cabbage with Chinese Sausage

1 pound Chinese cabbage1 -
2 Chinese sausages*
3 - 4 dried mushrooms
2 green onions2 cloves garlic
Sauce: 1/3 cup water
1 tablespoon soy sauce
1 tablespoon rice wine
2 teaspoons chili paste
1 teaspoon sugar
1/2 teaspoon salt
Mixture:2 tablespoons water 1 teaspoon cornstarch
Reconstitute mushrooms: Soak them in warm water for 15 - 20 minutes. Cut into slices.
While the mushrooms are soaking, mix the sauce ingredients in a bowl and set aside.
Also, prepare the other vegetables: cut the Chinese cabbage into bite-sized pieces.
Cut Chinese sausage into 1/4-inch diagonal slices.
Cut the green onions into 2-inch pieces. Mince the garlic.
Heat wok and add 2 tablespoons of oil.
When oil is ready, add the white part of the green onion and the sausage. Stir-fry for approximately 2 minutes.
Give the sauce a quick restir. Add the cabbage and the sauce to the wok.
Simmer on low heat until the cabbage is tender. Add the cornstarch mixture to thicken.
Add the tops of the green onion, mix thoroughly, remove, and serve hot.
*Chinese sausages are smaller than regular sausages; they can be purchased at Asian markets.

Chinese Noodles Salad

1/4 cup Oriental sesame oil
3 Tbs. soy sauce
2 Tbs. balsamic vinegar
3/4 lb. Chinese noodles or thin spaghetti
4 scallions, chopped
1 lb. broccoli, cut into florets
Combine first 3 ingredients in a bowl and set aside.
Cook noodles in boiling salted water until al dente. Drain thoroughly.
Stir in scallions and set aside.
Place broccoli in a steamer basket over boiling water. Cover saucepan and steam 4-5 minutes or until broccoli is tender.
Drain and toss with noodles and sauce.

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Thursday, December 27, 2007

Hot and Spicy Pretzels.

1 cup vegetable oil
1 (1 ounce) package dry Ranch-style dressing mix
1 teaspoon garlic salt
1 teaspoon ground cayenne pepper
1 (15 ounce) package mini twist pretzels

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together vegetable oil, dry ranch-style dressing mix, garlic salt and cayenne pepper.
Place pretzels in a medium baking dish. Coat with the vegetable oil mixture.
Stirring occasionally, bake coated pretzels uncovered in the preheated oven 1 hour, or until toasted and crispy.

Curry Party Mix

1 teaspoon curry powder
2 teaspoons Worcestershire sauce
1 teaspoon garlic salt
1/4 teaspoon ground cayenne pepper
3 tablespoons maple syrup
2/3 cup golden currants
2 cups corn chips
2 cups crispy corn cereal squares
2 cups mini pretzels
1 cup popped popcorn

Preheat oven to 275 degrees F (135 degrees C).
In a medium saucepan over medium high heat, mix together curry powder, Worcestershire sauce, garlic salt, cayenne pepper, maple syrup and golden currants. Bring to a boil and remove from heat.
In a large bowl, toss together corn chips, crispy corn cereal squares, mini pretzels and popped popcorn. Pour in curry powder mixture and toss gently to attain an even coating.
Bake in the preheated oven 30 minutes, or until crisp and lightly browned. Grab your share Tonite, Get Paid Now

New Year's Party Trail Mix

1 pound chopped peanuts
1 pound mixed nuts
1 1/2 cups puffed wheat cereal
6 1/2 ounces crispy rice cereal squares
10 1/2 ounces toasted oat cereal
6 ounces pretzel bits
6 ounces slim pretzels
2 cups vegetable oil
2 tablespoons Worcestershire sauce
1 tablespoon garlic salt
1 tablespoon seasoning salt
1 tablespoon celery salt

Preheat oven to 200 degrees F (95 degrees C). Lightly grease two 9x13 inch baking dishes.
Combine peanuts, nuts, wheat cereal squares, rice cereal squares, toasted oat cereal, pretzel bits, and slim pretzels in prepared baking dish. Mix together, and spread out evenly in dish.
In a medium bowl, combine oil, Worcestershire sauce, garlic salt, seasoned salt, and celery salt. Mix together, and pour mixture over dry ingredients. Place mixture into the 2 prepared baking dishes.
Bake for 1 1/2 to 2 hours, or until toasted and crispy, stirring with a wooden spoon every 15

Saturday, December 22, 2007

Peppermint Chocolate Pie

2 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding and Pie Filling
1 HONEY MAID Graham Pie Crust
1 cup JET-PUFFED Miniature Marshmallows
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
2 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
1/4 cup crushed candy canes

Pour cold milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)
Spoon 1-1/2 cups of the pudding into pie crust. Top with marshmallows. Gently stir 1-1/2 cups of the whipped topping into remaining pudding; spoon over pie. Refrigerate 3 hours.
Meanwhile, microwave chocolate in small microwaveable bowl on HIGH 1 min. Stir until melted. Cool slightly. Place melted chocolate in resealable plastic bag. Snip off small piece from one of the bottom corners of bag; squeeze chocolate into 10 desired shapes on wax paper-covered baking sheet. Refrigerate until firm.
Top pie with remaining whipped topping just before serving. Garnish with crushed candy canes. Serve each slice with a chocolate decoration.
Yield: 10 servings
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Chocolate Ribbon Pie

4 ounces PHILADELPHIA Cream Cheese, softened
2 tablespoons sugar
1 tablespoon milk
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 OREO Pie Crust (6 oz.)
2 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
2. Cooking Directions
Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with wire whisk until smooth. Gently stir in half of the whipped topping. Spread on bottom of crust.
Pour 2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Pour over cream cheese layer.
Refrigerate 4 hours or until set. Just before serving, garnish with remaining whipped topping and 2 Tbsp. shaved chocolate. Store leftover pie in refrigerator.
Yield: 8 servings
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Oreo Triple Layer Pie

32 OREO Chocolate Sandwich Cookies, divided
1/4 cup butter or margarine, melted
2 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
Spoon 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
Refrigerate 4 hours or until set.
Yield: 10 servings

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Wednesday, December 19, 2007

Herb Roasted Cornish Hen with Root Vegetables

2 1- to 1-1/2- pounds Cornish game hens
4 medium carrots, peeled and cut into 2-inch lengths
4 medium parsnips, peeled and cut into 2-inch lengths
2 small turnips, peeled and cut into wedges
1 medium onion, cut into wedges
3 tablespoon olive oil or cooking oil
1 clove garlic, minced
2 teaspoon dried rosemary, crushed
2 teaspoon dried oregano, crushed
1/2 teaspoon salt
1. Skewer neck skin of hens to back; tie legs to tail. Twist wings under back. Place hens, breast up, on a rack in a large shallow roasting pan. Place carrots, parsnips, turnips, and onions around hens in pan. Combine oil, garlic, rosemary, oregano, and salt; brush onto hens and vegetables.
2. Roast, uncovered, in a 375 degree F oven for 1-1/4 to 1-1/2 hours or until hens are no longer pink and the drumsticks move easily in their sockets.(Internal temperature should be 180 degrees F with an instant-read thermometer.) During roasting, turn vegetables occasionally. Transfer hens from roasting pan to serving platter. Cover and keep warm. Remove rack from roasting pan. Stir vegetables. Increase oven temperature to 450 degrees F. Continue roasting vegetables for 15 to 20 minutes more or until tender and browned.
3. To serve, using a slotted spoon, spoon vegetables around hens on platter. Makes 4 servings.

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Shrimp and Rice Casserole

2 tablespoons margarine or butter
2 medium celery stalks, cut lengthwise in half, then thinly sliced crosswise
1 large onion, chopped
1 medium green pepper, cut into 1/2-inch dice
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground red pepper (cayenne)
2 cups aromatic rice, such as Texmati
1 1/2 pounds medium shrimp, shelled and deveined, with tail part of shell left on if you like
1 bottle (8 ounces) clam juice
1 1/2 teaspoons salt
1 bay leaf
3 plum tomatoes, seeded and sliced
1. Preheat oven to 350 degrees F. In 5- to 6-quart Dutch oven, melt margarine over medium heat. Add celery, onion, and green pepper, and cook 10 minutes or until vegetables are tender, stirring frequently.
2. Add garlic, thyme, nutmeg, and ground red pepper; cook 1 minute, stirring.
3. Add uncooked rice, shrimp, clam juice, salt, bay leaf, and 3 cups water; heat to boiling over high heat. Cover and bake 30 minutes or until liquid is absorbed and rice is tender.
4. To serve, discard bay leaf. Top with sliced tomatoes.

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Monday, December 17, 2007

Coconut Macaroons

Ingredients :

One 7-ounce bag shredded coconut (2 2/3 cups)
1 cup sliced natural almonds
1/2 cup sugar
1/4 teaspoon salt
4 large egg whites
1 teaspoon almond extract

1. Preheat oven to 325 degrees F. Grease 2 large cookie sheets.
Into large bowl, measure coconut, almonds, sugar, and salt. With spoon, mix until combined. Stir in egg whites and almond extract until well blended.
2. Drop mixture by heaping tablespoons, about 2 inches apart, on cookie sheets. Place cookie sheets on 2 oven racks. Bake cookies 20 to 25 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. With pancake turner, remove cookies to wire racks to cool completely.
Store cookies in tightly covered container.

Thursday, December 13, 2007

Tropical Refresher

1 4-inch piece fresh peeled ginger, finely chopped
3 cups pineapple juice, chilled
1 cup orange juice, chilled
3 tablespoons lime juice
1/4 cup finely chopped cilantro leaves
Fresh cilantro sprigs

1. Place ginger, a little at at time, in a garlic press to extract juice; reserve juice (should have about 1-1/2 teaspoons juice).

2. In a blender container or food processor bowl combine ginger juice, pineapple juice, orange juice, lime juice, and cilantro. Cover and blend or process until nearly smooth. Garnish with fresh cilantro sprig. Serve immediately, Makes 6 servings.

Apple Sparkle Cider

1 tablespoon red or green colored sugar (optional)
10 unpeeled orange wedges or chunks
5 unpeeled lime wedges or chunks
5 6-inch wooden skewers
2/3 cup raspberry juice blend
1 750 ml bottle sparkling apple cider or sparkling pear-apple juice, chilled

1. Sprinkle colored sugar on a piece of waxed paper. Moisten the rims of five wine glasses, one at a time, with a little water. Dip each rim in sugar and set aside for 5 to 10 minutes to dry.

2. For fruit garnish, place 2 orange wedges and 1 lime wedge onto each skewer; set aside.

3. Divide raspberry juice blend among prepared wine glasses. Being careful not to disturb the sugar on the rim, gently pour sparkling cider into each glass. Place a citrus skewer in each glass. Makes 5 servings.

Holidays Spiced Tea

2 cups water
3 tea bags (unflavored black tea)
4 star anise
1 3-inch-long cinnamon stick
1 cup passion fruit nectar
3 tablespoons honey
2 tablespoons lemon juice

1. In a medium saucepan bring water to boiling. Add tea bags, anise, and cinnamon stick. Reduce heat. simmer, uncovered, for 3 to 5 minutes. Discard tea bags and cinnamon stick. Stir in nectar, honey, and lemon juice. Heat through.

2. Pour tea mixture into four heat-proof cups, floating a star anise on top of each. Makes 4 servings.

Wednesday, December 12, 2007

Steamed Spare Ribs.

9 oz (250g) spareribs
2 tsp. fresh ginger, sliced
1 1/2 to 2 tbsp beaten whole egg
2 fennel seeds
4 tsp. (25g ) dry cornstarch (cornflour)
7 fl oz (200ml) pork stock
1 tsp. cornstarch dissolved in 2 tsp. water
2 tsp. brine 2 cups (500ml)
vegetable oil for deep-frying
1 tbsp soy sauce 1 tbsp scallions, chopped
1/2 tsp. MSG (optional)

1. Wash the spareribs and chop into 1 1/2-inch-long (4cm) pieces.
Mix the beaten egg and the dry cornstarch into a batter and pour it over the spareribs, blending well. Set aside.
2. Heat the oil in a wok over high heat to about 350oF (175oc), or until a piece of scallion green or ginger sizzles and moves around quickly when dropped into the oil. Add the spareribs, one at a time, and deep-fry until golden.
Drain and place in a heat-proof bowl. Add brine, soy sauce, rice wine, MSG(optional). Place the scallions, ginger and fennel seeds on top. Place the bowl in a steamer and steam, replenishing the water as needed, until the ribs very tender. Remove from the heat and discard the fennel seeds, scallions and ginger.
3. Place the spareribs in a pot with the stock and heat over high heat until the liquid has reduced by a third. Stir the dissolved cornstarch to blend, and add to the stock. Cook, stirring, until thickened.
Remove and serve.

Sunday, December 9, 2007

Cherries in the Snow

1 can cherry pie filling
1 small jar of green Marcino cherries
1 small package chopped pecans
1/2 bag of miniature marshmallows
1 container of whip topping, thawed

Place cherry pie filling in a mixing bowl. Mix in green Marcino cherries. Add pecans and marshmallows. Fold in whip topping being sure to mix well so all ingredients are incorporated together. Cover and refrigerate until ready to serve.

Holidays Devilled Eggs

12 hard-cooked eggs
1/3 cup mayonnaise
4 bacon strips, cooked and crumbled
2 tablespoons finely shredded Cheddar cheese
2 tablespoons honey mustard
1/4 teaspoon pepper

Hard boil, shell and rinse your eggs.
Slice eggs in half. Carefully remove the yolks and place in a large mixing bowl. Place egg whites on a platter.
Cook 4 bacon strips to very crisp. Drain, allow to cool and crumble.
Mash egg yolks with a fork. Blend in mayonnaise, crumbled bacon, cheese, honey mustard and pepper.
Place a spoon full of yolk mixture into each egg white.
Cover and refrigerate until ready to serve. Sprinkle paprika on top of eggs before

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Friday, December 7, 2007

Jolly Holly Ham

1 (5 pound) fully-cooked, bone-in ham
1/2 cup apricot preserves
1 tablespoon Dijon mustard
1/2 cup packed light brown sugar
1 cup of water
1 cup of orange juice

Preheat oven to 325 degrees. Blend together apricot preserves and Dijon mustard in a mixing bowl. Score the ham with shallow criss cross cuts. Spread preserves mixture over the whole ham. Gently pat brown sugar over the top of the preserve mixture. Mix water and orange juice together in a bowl. In a large roasting pan pour orange juice and water in bottom.

Place the ham on a roasting rack in roasting pan. Bake approximately 1 1/2 hours or until ham is heated thoroughly. You may need to add a 1/2 to 1 cup of the orange juice/water to the pan as your ham cooks and the liquid evaporates.

Christmas Egg Nog

4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg

Place a large saucepan over very low heat.
Put the cinnamon, 1/2 teaspoon of vanilla, cloves and milk in the saucepan.
Heat milk about 5 minutes bringing to a boil very slowly.
Whisk together egg yolks and sugar in a large mixing bowl. Egg mixture should become fluffy.
Slowly whisk milk mixture into the eggs until blended well.
Place egg milk mixture back into the saucepan.
Being sure not to allow the mixture to boil and stirring continuously, cook mixture over medium low heat for approximately 3 minutes or until mixture thickens.
Once the mixture thickens remove cloves.
Let mixture set and cool for about 1 to 1 1/2 hours.
Once mixture has cooled stir in 2 teaspoons of vanilla, cream and nutmeg.
Blend well. Cover and refrigerate overnight.
When ready to serve sprinkle nutmeg over the top.

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Thursday, December 6, 2007

Cream Corn Soup

Made with homemade chicken broth, this is a "thin" soup, designed to take the place of a beverage at the dinner table.
You can thicken it by mixing in two eggs or two egg whites before serving.
Ingredients: 5 - 6 cups chicken stock
1 can creamed corn4 ounces chicken meat (optional)*
1 chopped green onion**Salt - to taste***

Directions: Prepare chicken stock. If not using the stock immediately, let cool, and then store in a plastic container in the refrigerator or the freezer. Bring stock to a boil.
Add 4 tablespoons of water to the chicken meat (if it is being used) and mix well. Stir the creamed corn and chicken meat into the soup.
You will know the chicken is cooked when the meat turns white. Add salt to taste and bring the soup to a boil again.
Remove the soup from the heat, and add green onions. If desired, add 2 eggs or egg whites.
Variations: * You can substitute other meat, such as ham. **If you are preparing the soup for someone who is ill, try adding a couple of slices of ginger.
Among its many benefits, ginger is believed to be helpful in treating colds and flue.
***For added flavor, drizzle with sesame oil just before serving.

Sunday, December 2, 2007

Springs Roll

In United States, most Chinese restaurants serve Egg Roll which has a thicker crust.
Some also serve the Spring Roll, or Shanghai egg roll or maki roll.A lot of customers
preferred the Spring Roll.
Cantonese Spring Rolls
(Delicate spring rolls filled with shredded pork, shrimp, black mushrooms and garlic chives) Makes 30 Spring Rolls

1 pound sirloin or center cut pork fillets, trimmed of fat.
For the marinade, mixed together:
1 tbsp soy sauce
2 tbsp rice wine or sake
1/2 teaspoon toasted sesame oil
1 1/2 teaspoons cornstarch

For the filling:
1/3 pound raw medium-size shrimp, peeled, deveined, rinsed, drained and patted dry
1 tbsp plus 1 teaspoon peeled and minced fresh ginger
1 tbsp rice wine or sake
1 teaspoon cornstarch
7 tbsp safflower or corn oil
1 tbsp minced garlic10 dried Chinese black mushrooms, softened in hot water to cover, drained, stems removed and caps shredded
4 cups thin julienne strips cored Chinese Napa Cabbage
2 cups fresh Chinese garlic chives or leeks (white sections only), cut into 1-inch lengths
2 cups bean sprouts, rinsed and drained

For the sauce, mix together:
2 tbsp soy sauce
2 tbsp rice wine or sake
1 teaspoon Oriental sesame oil
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cornstarch

To Make and Fry the Spring Rolls:
30 spring roll skins
6 tbsp water
3 tbsp all-purpose flour
4 cups safflower or corn oil

To Serve: Chinese plum or duck sauce
Chinese hot mustard

Using a sharp knife, cut the pork across the grain into paper-thin slices,
then cut slices into matchstick-size shreds.
Place in a medium-size bowl, add the marinade, toss lightly to coat,
and let marinate for 20 minutes at room temperature. Drain.
Slice the shrimp lengthwise in half.
Cut into 1/4-inch dice.
Place in a small bowl, add 1 teaspoon of the minced ginger, the rice wine and cornstarch, and toss lightly to coat.
Heat a wok or a large heavy skillet over high heat until very hot.
Add 3 tablespoons of the oil and heat until hot, about 30 seconds.
Add the drained pork and stir-fry, stirring constantly, until the meat loses its pink color and separates into shreds.
Remove with a handled strainer or a slotted spoon and drain in a colander.
Wipe out the pan.
Reheat the pan, add 2 tablespoons of the oil, and heat until hot over high heat.
Add the shrimp and stir-fry until opaque.
Remove with a handled strainer or a slotted spoon and drain in a colander.
Wipe out the pan. Reheat the pan, add the remaining 2 tablespoons oil, and heat until hot over high heat. Add the remaining 1 tablespoon minced ginger, the garlic and mushrooms and stir-fry until fragrant, about 15 seconds.
Add the cabbage and toss lightly over high heat until slightly limp, about 1 1/2 minutes. Add the garlic chives or leeks and the bean sprouts, toss lightly for 30 seconds, and add the sauce mixture. Cook, stirring continuously to prevent lumps, until thickened. Transfer to a serving platter to cool.
Clean out the pan. Separate the spring roll skins and cover them with a damp cotton dish towel to keep them from drying out.
In a small bowl, mix the water and flour together until smooth.
Arrange a skin facing you. Squeeze a heaping tablespoon of the filling to remove any excess liquid and place toward the lower third of the wrapper.
Roll up to form a cylindrical shape, folding in the two sides as you roll.
Spread some of the flour mixture on the top edge and press to seal the seam.
Repeat with the remaining wrappers and filling.
Reheat the wok or skillet over high heat until very hot.
Add the oil and heat to 375 degrees Fahrenheit.
Add a batch of the spring rolls without crowding them and fry,
turning constantly so they cook evenly, until golden brown and crisp.
Remove with a handled strainer or a slotted spoon and drain on paper towels.
(You may want to keep them warm in a preheated 250 degree Fahrenheit oven).
Reheat the oil until hot again and continue frying the remaining rolls in batches, reheating the oil each time. Serve with the plum sauce and hot mustard.
(You can freeze the rolls once they have cooled.
To serve, defrost, arrange on a rack placed on a baking sheet, and reheat in a preheated 375 degree oven until crisp, about 15 minutes.)

Stuffed Fresh Mushrooms


1 lb fresh mushrooms
1 Lemon
1(8 oz pkg.)cream cheese
Minced Onions
Chopped Chives,

Remove stems from mushrooms and wipe mushroom caps with damp cloth.
Rub caps with lemon juice.
Chop stems into softened cream cheese,seasoned with minced onion,chopped chives and salt.Fill mushroom caps with mixture.Leave in refrigerator for 20 minutes
Serve cold.

Friday, November 30, 2007

Fast Bean Medley

1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) garbanzo beans, rinsed and drained
1 can (8 ounces) cut green beans, drained
1 can (8 ounces) yellow wax beans, drained
1/2 cup thinly sliced green pepper
1/4 cup thinly sliced red onion
6 tablespoons vegetable oil
3 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
3 tablespoons mayonnaise
1 medium tomato, chopped

In a large bowl, combine the beans, green pepper and onion.
In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, oregano and garlic powder; shake well.
Pour over vegetables and toss to coat.
Cover and refrigerate for 8 hours or overnight.
Stir in mayonnaise. Add tomato; toss gently. Yield: 6-8 servings.

Savoury Pork Chop


2 cups soy sauce

1 cup water

1/2 cup packed brown sugar

1 tablespoon molasses

6 bone-in pork loin chops (1-1/2 inches thick)


3/4 cup ketchup

2/3 cup chili sauce

1/4 cup packed brown sugar

2 tablespoons water

1-1/2 teaspoons ground mustard

PREP 15 min.
COOK 60 min.
TOTAL 75 min.

In a saucepan over medium heat, bring soy sauce, water, brown sugar and molasses to a boil.
Remove from the heat; cool to room temperature.
Pour into a large resealable plastic bag; add pork chops.
Seal bag and refrigerate for 3-6 hours.
Drain and discard marinade. Place pork chops in a greased 13-in. x 9-in. x 2-in. baking dish.
Cover and bake at 350° for 30 minutes.
Combine the sauce ingredients; pour over chops.
Bake, uncovered, 30 minutes longer or until meat juices run clear.

Wednesday, November 28, 2007

Baked Chicken Wings with Hoisin Sauce

Ingredients: 15 chicken wings
1 tablespoon honey or syrup
4 tablespoons hoisin sauce
3 tablespoons warm water
3/4 teaspoon salt1/2 teaspoon black pepper
2 garlic cloves, finely minced
1 scallion, finely minced
1 slice fresh ginger, minced

Marinate chicken wings for 15 minutes in a mixture of honey, hoisin sauce, water, salt, pepper, garlic, scallion, and ginger.
Heat oven to 350 degrees.
Place chicken wings on a baking sheet and bake for 30 minutes, brushing occasionally with marinade.

Turn oven to broil and broil chicken wings five more minutes.
Turn wings every two minutes to avoid burning.
To serve:
Transfer chicken wings to a serving platter and serve hot or at room temperature.
Serve with some celery stick and Ranch Dressings

Friday, November 23, 2007

Swiss Chicken Casseroles

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 (8 ounce) package dry bread stuffing mix
1/2 cup melted butter

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil.
Bake 50 minutes, or until chicken is no longer pink and juices run clear.

Tuesday, November 20, 2007

Pecan Cranberry Pie

1/2 cup old-fashioned oats
1/2 cup all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons canola oil
3 tablespoons water
1 cup pecan halves, divided
2/3 cup packed dark brown sugar
2 large eggs
2 large egg whites
1/3 cup light corn syrup
1 1/2 tablespoons cider vinegar
1 tablespoon butter, melted
2 teaspoons vanilla extract
Pinch of salt
1/3 cup coarsely chopped dried cranberries
Nutrition InfoPer Serving

2. Cooking Directions
Preheat oven to 375 degrees F.
Lightly oil a 9-inch tart pan with a removable bottom or coat it with nonstick spray.
To make crust: Spread oats in another pie pan and bake, stirring occasionally, until toasted, 6 to 12 minutes. Let cool.
Place the oats in a food processor and process until coarsely ground.
Stir together oats, flour, sugar, baking powder and salt in a large bowl.
Drizzle oil onto dry ingredients and use a fork or your fingers to blend until crumbly. Using a fork, stir in water, 1 Tbsp. at a time, until dough just comes together.
Turn the dough out onto a floured surface and knead 7 to 8 times.
Roll dough out to an 11-inch circle, dusting with flour if necessary.
Transfer dough to prepared pan, pressing to fit.
Trim edges. (If necessary, use scraps to patch any holes in crust.)
To make filling and bake: Spread 1/2 cup pecans on a baking sheet and bake for 5 to 10 minutes, or until fragrant. Let cool and coarsely chop.
Whisk brown sugar, eggs, egg whites, corn syrup, vinegar, butter, vanilla and salt in a medium bowl until smooth. Stir in dried cranberries and chopped pecans. Spoon filling into crust. Arrange remaining 1/2 cup pecans on top of filling.
Bake tart for 20 to 25 minutes, or until filling is set and crust is golden. Cool completely in the pan on a wire rack.
Yield: 10 servings

Picnic Pecan Pie

3 eggs
1 cup dark corn syrup
1/2 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped pecans
1 (9 inch) unbaked pastry shell
Nutrition InfoPer Serving

2. Cooking Directions
In a small bowl, lightly beat the eggs. Stir in the corn syrup, sugar, butter, vanilla and salt. Add pecans and mix well.
Pour into pie shell. Cover edges loosely with foil. Bake at 350 degrees F for 20 minutes. Remove foil; bake 20 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Yield: 6 servings

One-Bite Pecan Pies

4 ounces PHILADELPHIA Cream Cheese, softened
1/2 cup butter, softened
1 cup flour
1 egg
3/4 cup firmly packed brown sugar
1 teaspoon vanilla
3/4 cup finely chopped PLANTERS Pecans
3 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted

2. Cooking Directions
Beat cream cheese and butter with electric mixer on medium speed until well blended. Add flour; mix well. Cover and refrigerate at least 1 hour or until chilled.
Preheat oven to 350 degrees F. Divide dough into 24 balls. Place 1 ball in each of 24 miniature muffin cups; press onto bottoms and up sides of cups to form shells. Beat egg lightly in small bowl. Add brown sugar and vanilla; mix well. Stir in pecans. Spoon evenly into pastry shells, filling each shell three-fourths full.
Bake 25 min. or until lightly browned. Let stand 5 min.; remove from pans to wire racks. Cool completely. Drizzle with melted chocolate. Let stand until set.
Yield: 24 servings

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Friday, November 16, 2007

Hot Apple Cranberry Cider.


1 gallon (24 cups) apple cider
6 cups cranberry juice
1/2 cup brown sugar
1/2 tsp salt
4 cinnamon sticks
1 1/2 tsp. whole cloves


Pour apple cider and cranberry juice in a 30 cup coffeepot.
In coffee basket, add sugar, salt, cinnamon sticks, and cloves.
Perk until done.
Serve with a cinnamon stick or apple slice.

Note: If you do not have a coffeepot, you can put all ingredients in a large pan. Bring to a boil. Reduce heat and simmer for 15-20 minutes.

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Ginger Pumpkin Pie

2 c crushed gingersnap cookies
2½ T margarine or butter, melted
2 T granulated sugar
Cooking spray
1½ c canned pumpkin puree
¾ c packed brown sugar
1 T cornstarch
1 tsp cinnamon
1 tsp vanilla extract
¼ tsp salt
¼ tsp nutmeg
3 large eggs
1 (12-ounce) can evaporated skim milk

Combine first 3 ingredients in a bowl; toss with a fork until moist.
Press into bottom and up sides of a 9-inch pie plate coated with cooking spray.
Bake at 325° for 5 minutes; cool on a wire rack.

Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust.
Bake at 325° for 1 hour or until a knife inserted in center comes out clean.

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Sunday, November 11, 2007

Beef Noodles Soup

1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups frozen egg noodles

Cooking Directions
In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.
Yield: 6 servings

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Miso Soup

2 1/4 cups water
2 ounces firm tofu, cut into 1/4 inch cubes
1 tablespoon light miso paste
2 teaspoons barley miso paste
1/2 cup fresh spinach, washed and chopped
1 green onion, thinly sliced

Cooking Directions
In a medium saucepan, bring the water to a boil.
Ladle out about 1/2 cup of the boiling water, and reserve. Add tofu.
Reduce the heat to medium, cover, and cook for 1 to 2 minutes.
Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.
Blend white miso and barley miso into reserved hot water. Stir into soup.
Ladle into bowls, and garnish with scallion.
Serve immediately.
Yield: 3 servings

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Wednesday, November 7, 2007

Indonesian Coconut Rice with Chicken and Zucchini

2 tablespoons cooking oil
8 chicken thighs
2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 large onion, cut into thin slices
2 cloves garlic, minced
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 cups long-grain rice
1 (13.5 ounce) can unsweetened coconut milk
1 3/4 cups water
1 pound zucchini, cut into 1/4-inch dice
1 tablespoon lemon juice
1/3 cup chopped cilantro (optional)
Nutrition InfoPer Serving

Cooking Directions
In a large deep frying pan or Dutch oven, heat the cooking oil over moderately high heat. Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Put the chicken in the pan and brown well on both sides, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low.
Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the coriander, cumin, rice, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring, for 1 minute.
Stir in the coconut milk and the water. Add the chicken and bring to a simmer. Cover and cook over low heat, stirring the rice two or three times, until the rice and chicken are almost done, about 20 minutes. Stir in the zucchini, cover, and cook until done, about 7 minutes longer. Stir the lemon juice and cilantro into the rice.
Yield: 4 servings

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Corn and Lobster Chowder

2 (10 ounce) frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces
8 cups frozen yellow corn kernels, thawed
3 cups low-salt chicken broth
8 bacon slices, chopped
2 cups chopped onions
3/4 cup peeled finely diced carrots
2/3 cup finely diced celery
1/4 teaspoon cayenne pepper
3 cups bottled clam juice
1 1/2 cups whipping cream
6 tablespoons sour cream
2 tablespoons butter
3 tablespoons chopped fresh chives


If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.
Puree 4 cups corn with 1 1/4 cups broth in processor until almost smooth.
Saute bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; saute until light golden, about 5 minutes. Add remaining 4 cups corn; saute 3 minutes. Add carrots, celery, and cayenne; saute until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puree and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.
Melt butter in medium nonstick skillet over medium heat. Add lobster meat and saute just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.
Yield: 8 servings

Friday, November 2, 2007

Stuffed Cucumbers

2 Medium Cucumbers
2 Tbsp.onion,finely minced
2 Tbsp,greenpepper,finely minced
Paprika to taste
Worcestershire sauce to taste
1/2 cup pecans ,finely chopped

Peel Cucumbers. Cut in half across the cucumber.This makes for easier handling)
Scoop out inside with apple corer and salt the cavity.
Mix remaining ingredients and tightly stuff into the cucumbers.
Wrap with foil and refrigerate overnight.
Slice when ready to serve.

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Sunday, October 28, 2007

Spicy Szechuan Chicken


3 - 4 chicken breasts, skinned and deboned
2 egg whites
2 tablespoons cornstarch
2 tablespoons sherry cooking wine
1 tablespoon barbeque sauce
2 tablespoons sesame oil
1 tablespoon soy sauce
2 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/2 - 1 teaspoon crushed dried chilies
1 tablespoon ginger, minced

4 carrots, cut into thin strips
3 green onions, chopped
1/2 red pepper, sliced
1/2 green pepper, sliced


1. Partially freeze chicken breasts. Cut into strips.

2. Combine sauce ingredients and set aside.

3. Mix together egg whites and cornstarch.

4. Coat chicken in cornstarch mixture.

5. Heat wok. Fry chicken strips in oil until they turn white.

6. Add 1 tablespoon oil to wok. Add vegetables and stir-fry
for 30 seconds.

7. Add sauce to vegetables.

8. When boiling, add chicken.

9. Stir-fry 1 to 2 minutes. Serve with rice.

Thursday, October 25, 2007

Halloween-Ghoulish Brain DIP


2 ripe, dark-skinned soft avocados
5 ounces of shredded cheddar cheese
10 sprigs fresh cilantro
4 tablespoons chunky salsa
Salt and freshly-ground pepper to taste


Wash and chop cilantro. On a cutting board and using a sharp knife, slice avocados in half. Remove the pits and put aside. Remove the center of avocados with knife and place in a bowl. Mash leaving a few lumps for brain effect. Stir in salsa until well blended. Add cheese and mix well. Place cilantro in the mixture and continue to mix until all ingredients are blended together well. Place pits in dip to keep dip from turning brown. Cover and refrigerate for at least 1 hour. Remove from refrigerator and discard pits. Add salt and pepper to taste being sure to stir well.

Serve with your favorite chips or fresh vegetables.

Monday, October 22, 2007

Apple Honey Glazed over Baby Spinach.

1/2 cup apple cider (not hard cider)
1 1/4 tablespoons honey
4 skinless salmon fillets (6 ounces each)
Salt and pepper, to taste
2 lemons halved
1 tablespoon butter
12 ounces fresh baby spinach
1 1/4 tablespoons white cooking wine

Preheat oven to 350 F. In a small saucepan bring the honey and cider to a boil over medium-high heat.
Continue to boil until half the mixture has evaporated.
Put the salmon in a large baking dish in one layer, skinned side up.
Drizzle the honey cider mixture over the salmon and let set for 10 minutes.
Heat a large oven proof skillet on the stove over medium-high heat.
Salt and pepper the flesh side of the salmon and place into the pan (flesh side down).
Brush the top with the honey cider glaze until the fish begins to caramelize (approximately 2 minutes).
Flip the fish over and drizzle with the rest of the glaze and add the lemon halves, cut side down.
Place in the oven and bake for 7 minutes or until the salmon flakes easily.

To prepare spinach, melt butter in another large skillet over medium heat.
When the butter is melted add salt, pepper and spinach.
When the leaves begin to wilt, add the wine and cook for 2 minutes. Drain spinach. Arrange on 4 plates with the spinach on the bottom, salmon on top garnished with a lemon half on the side.

Thursday, October 18, 2007

Sweet Goblin Snack.


1/4 cup maple-flavored syrup
2 tablespoon butter or margarine
1/4 teaspoon ground cinnamon
4 cups Cocoa or Fruity PEBBLES Cereal
1 cup Dry Roasted Peanuts
2 cups Miniature Marshmallows
1 cup candy corn
1 cup candy-coated chocolate pieces


Grease a large baking dish. In a microwave safe bowl put maple syrup, cinnamon and butter. Microwave on high for 45 seconds. Remove bowl from microwave and stir until butter is melted. Can microwave an additional 5 seconds if butter is not soft enough. Mix cereal and peanuts together in large bowl. Add to syrup mixture and fold together with rubber spatula making sure all ingredients are covered well. Heat oven to 300 degrees. Place cereal mixture into baking dish being sure to spread out evenly. Place in oven and bake 30 minutes, stirring at 10 minute intervals to make sure cereal mixture cooks evenly. Cool. Once cereal is cool enough to touch, break into pieces in bowl. Be sure the bowl has an air tight lid. Add marshmallows and candies. Place lid on bowl and shake to make sure all ingredients are mixed together.

Can be stored at room temperature, in airtight container, for up to 3 days.

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Spooky Graveyard Treats


15 chocolate sandwich cookies, crushed
3 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (12 ounce) COOL WHIP Whipped Topping, thawed, divided
1-2 green Fruit Rollups, shredded
6-8 raisins
3 CAMEO Creme Sandwich Cookies
Black, brown or grey decorating gel
5 candy pumpkins
10 pieces candy corn


Place both boxes of instant pudding powder into a large mixing bowl. Add milk. Beat with electric mixer on low speed until all the powder is absorbed in milk and there are no lumps. Let stand until slightly thickened. Mix in 2 cups of Cool Whip with rubber spatula. Gently fold in 1/2 of the cookie crumbs, folding until well blended. Place pudding mixture in a large rectangular pan. Cover top completely with remaining cookie crumbs. Cover and refrigerate for 2 hours. After dessert has chilled remove from refrigerator and decorate. Take shredded fruit rollups and place strategically around top of dessert for grass. Decorate CAMEO Cookies to look like tombstones with gel.

To make ghosts, take remaining Cool Whip and using a tablespoon place a large dollop on top of dessert. Next take a smaller dollop and place on top of large dollop. Be sure to take spoon in an upward swirl to make top of ghost head. Add raisins for the ghost eyes.

Finally place pumpkins and candy corn strategically around the top. Serve immediately

Wednesday, October 17, 2007

Mango Pudding

(Mango pudding is a popular dim sum dessert. This simple dessert captures the glorious flavor of mango like no other. Its texture is silky rich, and its flavor, simply wonderful. Fresh cream is called for in the original recipe, but evaporated milk gives it the same richness without the fat.) Serves 8

2 envelopes unflavored gelatin
3/4 cup (175 mL) sugar
1 cup (250 mL) hot water
3 cups (750 mL) pureed fresh mangoes
1 cup (250 mL) 2 percent evaporated milk
8 ice cubes
lime wedges,optional
fresh mango slices for garnish, optional

Add gelatin and sugar to hot water and mix until dissolved and smooth.
In large bowl, mix mango puree, evaporated milk and ice cubes.
Pour gelatin mixture into mango mixture and stir until ice cubes are melted.
Pour mixture into jelly mould and chill until set, at least 3 hours.
To serve, dip jelly mould briefly in hot water then turn pudding out onto platter. Squeeze on some lime juice, garnish with mango slices if desired and serve.
(Best eaten within a day).

Trick or Treat Cookies

6 squares of Premium White Baking Chocolate
2 squares of Semi-Sweet Baking Chocolate
Peanut Butter Sandwich Cookies
Chocolate Sandwich Cookies
Chocolate Chip Cookies
Vanilla Wafers
Red and yellow food coloring
Decorating gels
Assorted candies
Fruit snack rolls
Wax paper

Place baking chocolate in separate microwave bowls. Microwave each baking chocolate according to directions on box. Remove bowls from microwave and stir making sure chocolate has completely melted. Spread wax paper out on flat surface to place cookies on once decorated.

To make pumpkins place some of the white chocolate in another bowl. Add a one drop of red and yellow food coloring and stir to make white chocolate orange. Ice chocolate sandwich cookies, chocolate chip cookies and vanilla wafers with orange colored chocolate. Place green gel at the top for stem and use candies or gel to make your pumpkin face.

To make your ghosts, ice Nutter Butter cookies with white chocolate. Make faces with decorating gel or candies.

For bats coat Nutter Butter cookies with dark chocolate. Lay cookie sideways and make eyes and fangs with red decorating gel. To make mummy shaped cookies take Nutter Butter cookies and cover with white chocolate.

Wrap fruit rolls around cookie to make the mummy effect. Add eyes with candies or gel.
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Monday, October 15, 2007

Vegetarian Fried Wonton

(Do not make too far ahead of time. The wonton skins will soften if allowed to sit for a long time. If possible, make and serve them immediately). Makes 30 - 35 wontons
1 package wonton skins (about 30 - 35)
Hoisin sauce, for dipping

1 tablespoon peanut oil
1/4 cup carrots, finely shredded
1/2 cup cabbage, finely shredded
1/4 cup bean sprouts
2 tablespoons finely chopped garlic
1 tablespoon dark soy sauce
3 tablespoons mashed bean curd
1 teaspoon sugar1/2 teaspoon salt
1 teaspoon sesame oil
1/2 teaspoon freshly ground black pepper
2 - 3 tablespoons oil for stir-frying
2 cups peanut oil for deep-frying

1. For the filling, heat a wok or large frying pan and add the oil.
When moderately hot, add the carrots, cabbage, bean sprouts, and garlic and stir-fry for 1 minute. Set aside to cool thoroughly.
2. Combine the cooled vegetables with the rest of the filling ingredients and mix well.
Using a teaspoon, put a small amount of filling in the center of each wonton skin. Bring up 2 opposite corners, dampen the edges with a little water, and pinch them together to make a triangle. Fold over the bottom 2 corners so they overlap, and press together. The filling should be well sealed in.
3. Heat the oil in a deep fat fryer or large wok until hot.
Deep-fry the filled wontons in several batches. Drain on paper towel.
Serve at once with hoisin sauce.

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Sunday, October 14, 2007

Pho Bo=Beef Noodles Soup

A nourishing soup made with flat rice noodles, Pho Bo is popular throughout Vietnam.

Beef Broth:
1 small onion, chopped1
2-inch stick ginger
2 pounds beef bones
12 cups water
6 star anise1 teaspoon salt
1 teaspoon sugar
1 pound lean, tender beef
Noodles: 1 16-ounce package dry, flat rice noodles (pho)
Garnish: 3 scallions, thinly sliced
1 large onion, thinly sliced
10 cilantro sprigs, finely chopped
1 cup bean sprouts
10 sprigs basil
10 sprigs fresh culantro (ngo gai) fresh red or green chile pepper, thinly sliced Accompaniments:lime or lemon quarters
fish saucehoisin sauce
hot chile sauce
Broil onion and ginger until they look burned. Using back of cleaver, smash the ginger and set aside.
Wash beef bones, place in a large soup pot and add water to cover.
Bring to a boil and immediately pour off this "first boiling" water and discard.
Add another 12 cups of fresh water and again bring to a boil. Skim off foam.
Add the broiled onion and ginger, star anise, salt and sugar. Over medium-low heat, simmer for 30 minutes.
Slice raw beef into thin strips and set aside.
Remove bones from broth and strain out vegetables and seasonings.
Soak noodles in cold water for 10 minutes. Drain.
In a soup pot bring two quarts fresh water to a boil. Add drained noodles and cook seven minutes at a rolling boil, stirring occasionally until noodles are tender. Rinse noodles under cold running water and set aside.
Return the broth to a boil over high heat.

*Culantro is a leafy herb with a similar aroma to cilantro, although more pungent. If unavailable, increase the amount of cilantro or simply leave out.

Thursday, October 11, 2007

Jack-O-Lantern Face Pancake


2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 teaspoon pumpkin pie spice
2 eggs
1 3/4 cups milk
3 tablespoons melted butter plus 1 tablespoon for frying
1/2 cup canned pumpkin
1 stick of butter
Strawberry syrup


In a large bowl blend flour, baking powder, salt, sugar and spice together well. In another large bowl blend eggs. Add milk and stir. Add 3 tablespoons of melted butter and canned pumpkin. Stir until all ingredients are mixed together well. Gradually add dry ingredients to pumpkin mixture. Stir until all dry ingredients are moistened only. Batter will be slightly lumpy. Heat pancake griddle on medium heat to 350 degrees. Test temperature by putting a few drops of water on the griddle. If they bubble your temperature is just right.

Place 1 tablespoon of butter on griddle. Pour 1/2 cup of batter on griddle. Cook pancake until bubbles appear on top. Flip and continue cooking until golden brown. To serve place 2-3 pancakes on top of each other. On top pancake take 3 slices of butter cut into triangle shape. Place 2 triangles at top of pancake for the eyes and one in the middle for the nose.

Make the pumpkin mouth with strawberry syrup.

Wednesday, October 10, 2007

Freaky Edible Eyeballs


1 box (18.25-ounce) dark chocolate cake mix
1 1/3 cups chocolate milk
1/2 cup canola oil
3 eggs
1 box (3.4-ounce) instant butterscotch pudding
1 1/4 cups milk
1/2 cup smooth peanut butter
1 container (12-ounce) ready-to-spread white frosting
Red, black, green, blue and brown decorating gel
24 Halloween paper baking cups


Place cake mix in large mixing bowl. Add milk and blend with hand mixture until cake mix is moistened. Add oil and eggs and continue mixing until all ingredients are mixed well. Continue to mix until no lumps appear. Line muffin tins with baking cups. Fill cups 2/3 full of cake batter. Bake in a preheated 350 degree oven for 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean.

Remove from oven and cool on wire rack. In the meantime take pudding mix and place in bowl and add milk. Mix until pudding is completely dissolved in milk. Add peanut butter and mix well. Mixture should be smooth and slightly thick. Place in refrigerator for 30 minutes or until pudding is set. Once cupcakes are cooled make a small hole from top to bottom of cupcake. Using a pastry bag or large freezer bag with a small hole snipped in one bottom corner place filling into hole in cupcake making sure to only fill 3/4 of the up. Ice cupcakes with ready to spread frosting making sure to go all the way to the edges. In the middle of cupcake using the black gel make small pupil of eye. In a wider circle around pupil use blue, green or brown gel to make the iris color of the eye.

Use the red gel to make red veins running from the iris to the edge of cupcake

Crispy Halloween Chips

1 package of large flour tortilla
1/4 cup olive oil
Salt, optional
Halloween shaped cookie cutters


Place tortilla on a flat surface. Using the cookie cutters, cut each tortilla into your favorite Halloween shapes. Brush olive oil onto both sides of your shape. Place on cookie sheet. Place in broiler. When the shape begins to brown, flip and finish browning the other side.

Sprinkle with salt if desired and serve with your favorite dip.

Tuesday, October 9, 2007

Halloween-Creepy Crawly Fruit Punch


2 10-oz. pkgs. frozen strawberries, thawed
1 6-oz. can lemonade concentrate, thawed
1 quart ginger ale
2 cups raisins
Gummy worms


Place thawed strawberries in a food processor.
Add thawed lemonade and process until smooth and starts to thicken.
Pour liquid in a punchbowl.
Add ginger ale and blend together.
Add raisins. Mix well to be sure raisins don't stick together.
Place some of the gummy worms in the punch and the rest put around top of punch bowl.
Serve with a gummy worm over the side of the cup.

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Spicy Three Peppers Steak

1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
2 tablespoons oil
2 cloves garlic, crushed
1 pound beef steak (such as top sirloin or flank steak), thinly sliced
1 large onion, sliced
4 plum tomatoes, quartered
2 tablespoons oyster sauce
2 tablespoons mild sweet chili sauce
2 tablespoons of cornstarch


Mix sliced beef with a little salt,pepper and 1 tsp. of cornstarch. Set aside
Parboil peppers in a pan of boiling water 1 minute. Drain.
Heat half the oil in a wok. Add garlic and stir-fry until fragrant.
Add beef and stir-fry until browned. Remove.
Heat remaining oil in wok. Add onion and stir-fry until beginning to brown.
Add peppers, tomatoes, oyster sauce, and sweet chili sauce.
Stir-fry until hot.
Return beef to the pan and stir until hot.And a little diluted cornstarch.
Serve with white rice.

Sunday, October 7, 2007

Party Trail Mix


6 tbsp Butter
4 tsp. Worcestershire sauce
1 tsp seasoned salt
1 tsp. hot pepper powder
6 cups Chex(Wheat,corn ,rice,pretzels,cheerios)
3/4 cups nuts(salted)

1. Add pretzels, Cheerios, double butter, and Worcestershire.
2. Heat oven to 250 F.Slowly melt butter in shallow pan
3. Stir in Worcestershire and salt.Add chex and nuts.
4. Mix to coat all pieces. Heat in oven 45 minutes.Done ,sprinkle hot pepper powder(optional)
5. Spread on absorbent paper to cool.
Yield: 8 3/4 cups

If adding pretzels and Cheerios, double butter and Worcestershire.

Spinach Dip

1(10 oz.) package chopped spinach
1 cup mayonnaise
1 cup water chestnuts, drained and chopped
1 pkg.dry soup(onion)
1 tsp garlic salt or powdered

1. Thaw spinach if frozen, remove excess water.
2. Combine spinach, mayonnaise,sour cream,garlic drysoup mix,
and water chestnuts; mix well.
3. Cover and chill
4. Serve with crackers or raw vegetables

Friday, October 5, 2007

Roast Mutton Kebabs


1 lb. (500g) lean boneless mutton
1/4 tsp. fresh ginger, chopped
2 tsp. salt
1/2 tsp. peppercorn water
1/2 tsp. pepper
1/2 tsp. sesame oil
2 tsp. soy sauce
1/4 tsp. MSG(optional)
1/4 tsp. scallions chopped

1. Slice the mutton very thinly.
Mix together the salt, pepper, soy sauce, scallion,
ginger peppercorn, water, MSG (optional), and sesame oil,
add to the mutton, stirring until well-coated.
Let it marinate 30 minutes or longer.
2. String the mutton slices on skewers . Roast over a charcoal fire or on grill until cooked through and serve.
Serve with slice cucumber, and peanut spicy sauce.

You can substitute mutton with beef, chicken or pork.

Thursday, October 4, 2007

Hot and Spicy Chicken

4 tablespoon Oil 1 Scallion
2 Hot peppers -- or more
1 tablespoon Shredded ginger
1 tablespoon Sherry
2 tablespoon Light soy sauce
2 pound Fryer
1/2 cup Chicken broth 1 tablespoon
Light soy sauce
2 tablespoon Wine vinegar
1 tablespoon Sugar
1/2 teaspoon Salt
1 teaspoon Anise pepper --
1 tablespoon Cornstarch

1. Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture.
2. Cut scallion and hot peppers diagonally into 1-inch pieces.
3. Grind anise pepper to powder. Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper.
4. Heat oil. Add scallion, and stir fry several seconds.
5. Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more.
6. Add chicken broth mixture, mix well. Cook over low heat until chicken pieces are tender.
Add cornstarch to thicken.

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Wednesday, October 3, 2007

Coconut Fried Shrimp


1 cup Baker's Angel Flakes Coconut
1/4 cup flour
1 tsp salt
1/8 tsp pepper
1 lb cleaned/deveined Shrimp
1 Egg slightly beaten
1 cup oil for frying

Mix coconut,flour,salt ,pepper,set aside
Dip shrimp in eggs,one at a time,roll in coconut flour mixture.
Heat oil in large skillet on medium heat at about 325 F.
Add shrimp to oil, fry 3 to 4 minutes on each side or until
golden brown.
Drain on paper towels.
Serve with Lemon wedge, or sauce if desire(Cocktail or sweet and sour)

BarBQue Roast Pork

1/2 teaspoon Ground cinnamon
1/4 cup Soy sauce 1 Green onion -- cut in half
2 tablespoon Dry red wine
1 Clove garlic -- crushed
1 tablespoon Brown sugar
2 Whole pork tenderloins(about 12 oz each) trimmed
1 Tablespoon Honey

1. Combine soy sauce; wine, sugar, honey, food coloring, cinnamon, onion and garlic in large bowl. Add pork, turning tenderloins to coat completely.
2. Cover and refrigerate 1 hour or overnight, turning meat occasionally.
3. Drain pork, reserving marinade. Place tenderloins on wire rack over baking pan. 4. Bake in preheated 350F oven, turning and basting often with reserved marinade, until cooked through, about 45 minutes.
5. Remove pork from oven; cool. Cut into diagonal slices.
6. Serve with slice cucumber/lettuce .Topped on White or Fried Rice.

Sun Ya(House Special) Fried Rice

6 tbsp. tablespoons oil
2 eggs, beaten with 1/2 teaspoon salt
1/2 cup fresh shrimp, shelled, deveined, and washed
1 1/2 teaspoons sherry
4 cups cold cooked rice
1/2 teaspoon salt
1/2 cup cooked chicken, diced
1/4 cup roast pork*
2 dried black mushrooms (soaked in boiling water 20 minutes, stems removed, cooked 20 minutes), diced
2 tablespoons chicken stock
2 tablespoons frozen peas, blanched 1 minute in boiling water and rinsed under cold water
Green onions(chopped )

1. Heat 2 tablespoons of oil in wok. When very hot, pour in beaten eggs and scramble briskly with spoon. Set aside.

2. Heat 2 tablespoons of oil in wok. Stir-fry shrimp on high heat 30 seconds. Add sherry. Stir-fry 10 seconds. Remove to plate. Set aside.

3. Heat 2 tablespoons of oil in wok. Add rice. Stir constantly over moderate heat, breaking up lumps with spoon. Add salt.

4. Continue stirring until rice becomes hot. Pour in chicken, pork, mushrooms, and scrambled eggs. Stir-fry to mix. Add stock to moisten scrambled ingredients.

5. Add shrimp and eggs. Stir-fry until thoroughly heated and mixed.Sprinkle some chopped green onions on top.Add a dash of sesame oil/

*This is a very flexible recipe. You may vary it with leftover turkey, duck, or lobster.

Tuesday, October 2, 2007

Vegetarian Salsa Soup.

Preparation time : 25 Minutes


6 (14.5 ounce) cans chicken broth
1 (16 ounce) jar medium salsa
2 cups chopped carrot
2 cups celery, chopped
1 cup frozen mixed vegetables


In a pot over medium high heat, combine the broth, salsa, carrots, celery and mixed
Simmer together for 20 minutes, or until vegetables are tender
Add a little salt and pepper .

Creole Egg Plant

Preparation Time:30 min.

1 onion, peeled and chopped
1 green bell pepper, seeded and chopped
1 can (8-oz.) tomato sauce
1 clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon dried crushed oregano
1/4 teaspoon black ground pepper
1/4 teaspoon hot pepper sauce
1 eggplant, peeled, sliced, diced

In a heavy skillet combine onion, green bell pepper, tomato sauce, garlic, salt, oregano,pepper, and hot pepper sauce.
Cover and cook over low heat for 10 minutes; stir in
Cover and cook an additional 20 minutes, stirring occasionally.
Serve with rice.

Monday, October 1, 2007

Beef Lo Mein(Noodles)

1 pound flank steak, cut in half lengthwise, then sliced across the grain in thin slices
3 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry
2 teaspoons cornstarch
2 tablespoons oyster sauce
1/2 teaspoon sugar
1/2 pound fresh Chinese egg noodles (lo mein noodles)
1 tablespoon sesame oil
4 tablespoons oil, divided
2 carrots, cut julienne
8 leaves Chinese cabbage or romaine lettuce, cut in crosswise shreds
1 small (4-ounce) can sliced mushrooms, drained

Mix beef with 2 tablespoons soy sauce, 1 tablespoon Chinese rice wine or sherry, and the cornstarch. Let stand 20 minutes. Combine remaining soy sauce and rice wine with oyster sauce and sugar. Set aside.
Bring a large pot of water to a boil. Add noodles, stirring to separate. Cook about 2 minutes, until al dente.
Drain, rinse with cold water, and toss with sesame oil. Set aside.
Heat 1 tablespoon oil in a wok. Add carrots and stir-fry 1 minute. Add shredded cabbage or lettuce and mushrooms and stir-fry 1 minute longer. Remove.
Heat another tablespoon of oil in the wok. Add beef mixture and stir-fry until browned, about 2 minutes. Remove.
Wipe out wok. Heat remaining 2 tablespoons oil in wok. Add noodles and stir-fry until they are heated through.
Stir in vegetables and beef.
Add sauce and stir-fry to mix well.

Sunday, September 30, 2007

Peanut Butter Fudge

Preparation time :15 min.

1 cup creamy peanut butter
1 cup butter or margarine
1 cup chopped nuts
1 lb. box powdered sugar

Melt peanut butter and butter in a medium saucepan,
stirring constantly.
Add nuts and stir to combine.
Remove from heat and sift in powdered sugar,
stirring until well blended.
Pat out in a 9x9x2-inch pan; refrigerate until firm.
Cut into squares.

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Saturday, September 29, 2007

Egg Drop Soup

2 eggs, beaten
1/2 tbsp sesame oil
5 tbsp wood ears, soaked 2 cups (500 ml) chicken broth 2 oz (50 g)
hearts of Chinese cabbages
3/4 tsp salt, or to taste
2 1/2 tbsp vegetable oil
1/4 tsp MSG (optional)

Wash and slice the wood ears and cabbage hearts.
Heat 2 1/2 tbsp of the vegetable oil in a wok. Add the eggs and fry until browned on both sides.
Remove and cut into small pieces. Set aside.
Pour the broth/stock into the wok and add the salt, wood ears, cabbage hearts, eggs, and MSG (optional).
Bring to a boil and let boil 1 minute. Sprinkle with the 1/2 tbsp sesame oil, and serve.

More great recipes are available in Nicholas Zhou's cookbook "Real and Healthy Chinese Cooking" with 530+ authentic and healthy Chinese recipes

Friday, September 28, 2007

Green Pepper Steak

Preparation time: 30 minutes

1 pound flank steak -- diagonally sliced
Marinade: 1/4 cup soy sauce
2 tablespoons dry sherry
1 teaspoon sugar
2 teaspoons cornstarch
1/4 cup water
2 tablespoons oil
4 cloves garlic --chopped
2 teaspoons ginger root -- peeled, grated
2 scallions -- chopped
2 tablespoons oil
1 large onion 2 green peppers -- sliced


1. Marinate steak for 15 minutes or more. Add oil to hot wok.
2. Swirl and stir fry garlic, ginger and scallions for 30 seconds.
3. With slotted spoon, reserving the marinade, add half the steak and stir fry for 3 minutes. Remove and set aside. Repeat with remaining steak.
4. Add oil and stir fry onion and green peppers for 2 minutes.
5. Push vegetables to sides of wok. Add marinade to center of wok and stir until thickened and bubbly.
6. Blend in vegetables, add steak and heat thoroughly.

Pot Stickers

Popular potstickers are pan-fried on the bottom and steamed on top

Yield: About 24 Potstickers

1 package gyoza or wonton wrappers
Filling:1/2 pound ground chicken or pork
1/2 pound ground shrimp or raw shrimp chopped
1/2 cup water chestnuts, fresh if possible, peeled and sliced
1tablespoon light soy sauce or Kikkoman
1 tablespoon sesame oil
1 tablespoon salt Pinch of white pepper if desired
3 tablespoons green/spring onion,
minced 3 tablespoons ginger, minced 3 tablespoons cilantro, chopped *

Mix together the filling ingredients. Place a small bowl of water on the work area. Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper. Place a heaping teaspoon of filling in the middle of the wrapper. Fold the gyoza wrapper over the filling and pinch the edges to seal it shut.
(You may want to use a cornstarch/water mixture to make this easier). Heat 2 tablespoons oil in a large skillet or wok.
When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1 cup of water and cover. Steam for about 1 minute to cook the raw filling and then turn off the heat (this is to keep the bottom from burning).
Let the dumplings cook for a few more minutes with the heat turned off. Serve the potstickers with Dipping Sauce or soy sauce.

More great recipes are available in Nicholas Zhou's cookbook "Real and Healthy Chinese Cooking" with 530+ authentic and healthy Chinese recipes

Thursday, September 27, 2007

Creamy Ranch Skillet Potatoes

Preparation Time:
22 min.
4 to 5 medium potatoes, peeled and cubed
1/3 cup onion, chopped
1 envelope ranch-style dressing mix (1 ounce)
1/3 cup sour cream
2 cups milk
1 teaspoon parsley

Precook potatoes in microwave or boil until
slightly tender. Spray a large skillet with nonstick
cooking spray. Over medium heat, brown onions
and potatoes. Add remaining ingredients and simmer
just until sauce thickens.
Served on plates, goes with steak or grilled chicken.

Wednesday, September 26, 2007

Shrimp and Orange Spinach Salad.


1 cup dried small pasta shells
1/4 cup orange herb and poppy seed marinade
1/3 cup seasoned rice vinegar
1 Tbsp. minced fresh ginger
1 Tbsp. reduced-sodium soy sauce
1 tsp. Asian (toasted) sesame oil
2 Tbsp. chopped green onion
1/4 tsp. hot chili flakes
6 oz. baby spinach leaves, fresh
1 cup frozen petite peas, thawed
6 oz. shelled cooked tiny shrimp


Cook pasta according to package directions until just al dente; drain and rinse with cold water.

Combine vinegar, ginger, soy sauce, sesame oil, onion, and chili flakes. Measure 3 tablespoons of this dressing into a large bowl, add spinach, and mix. Mound spinach equally on 3 dinner plates. To bowl, add remaining dressing, pasta, peas, oranges and shrimp; mix. Mound equally on spinach. Spoon any dressing left in bowl over salad.

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Mushroom and Bacon Salad

3 tablespoons olive oil
3 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley
2 teaspoons Dijon-style mustard
1 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon freshly ground black pepper
8 ounces sliced lean bacon
1 8-ounce head fresh lettuce or curly chicory, leaves torn into bite-size pieces, or 8 cups mixed baby salad greens
12 ounces fresh mushrooms, thinly sliced, about 4 cups

1. In small bowl using wire whisk or fork, beat oil, red wine vinegar, chopped parsley, mustard, salt, sugar, and pepper until blended and creamy; set aside while preparing salad.
2. In 12-inch skillet over medium-high heat, cook bacon until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
3. Crumble cooled bacon coarsely; combine with fris√Če or baby salad greens and mushrooms in large salad bowl, tossing gently to mix.
4. At serving time, add dressing to salad; toss gently but thoroughly to mix.

Note: For a warm, wilted salad, heat dressing to simmering point in small saucepan before tossing with other ingredients.

Monday, September 24, 2007

Beef with Broccoli

Beef with Broccoli

Preparation Time:30 -60 mins
Serves 3 to 4


3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces

Marinade for Beef:
1 egg
1/3 tsp (1.5 mL) salt
Dash of black pepper
1 Tbsp (15 mL) cooking wine
1 Tbsp (15 mL) cornstarch (corn flour)
2 Tbsp water

1 1/2 Tbsp (20 mL) oil

1 1/2 lb (750 g) broccoli, flowerets removed, slice on the diagonal into thin slices
1 cup (250 mL) cooking oil
2 1/2 Tbsp (30 mL) oyster sauce
2 Tbsp (25 mL) light soy sauce
3/4 Tbsp (10 mL) dark soy sauce
1 Tbsp (15 mL) sugar
a few drops of sesame oil
2 cloves garlic, crushed
1/2 cup (125 mL) chicken broth
2 Tbsp cornstarch (if desired)


Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes. While beef is marinating, prepare the vegetables.

Heat wok and add 1 cup of oil. When oil is ready, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe clean with a paper towel.

Add 1/2 cup water to wok. Bring the water to a boil and add the broccoli. Cover and cook until broccoli is cooked through. Drain the wok.

Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for about 1 minute. Add vegetables and beef and mix together. Make a well in the middle of the wok and add the sauce ingredients. Add cornstarch, stirring to thicken. Mix sauce together with other ingredients. Serve hot.
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Sunday, September 23, 2007

Italian parmesan Chicken


Preparation Time
30 min.

4 to 6 boneless, skinless chicken breasts
1 lg. jar spaghetti sauce of choice
2 cups grated mozzarella cheese
Parmesan cheese
Salt, pepper, garlic
Fettuccine noodles

Grease large casserole dish. Season chicken
breasts with salt, pepper and garlic. Place flat
in casserole dish. Bake for 20 minutes turning
once. Pour spaghetti sauce over chicken and
sprinkle generously with mozzarella cheese. Bake
until bubbly and cheese has melted. Prepare noodles
according to directions and serve chicken and sauce
over noodles. Top with grated parmesan cheese.