=) Pasta w/ Bacon and Peas

=) Pasta w/ Bacon and Peas-

From "Gordon Ramsey- make it easy"! p.122

So simple and yummy..

Serves 4

1 box dried pasta

3 tbsp olive oil

1 onion, finely chopped

1 clove garlic, finely chopped

4 oz bacon, diced

1 1/4 cup double cream

1 cup frozen peas

Salt and freshly ground pepper

2 table spoon of Italian parsey (freshly chopped)

Parmesan to taste ( about 2-3 tablespoon)

Let's do it !

1 Bring a medium-sized pan of water to the boil, add 1 tbsp of oil and then the pasta.

Simmer for 8 minutes, drain and refresh in cold water.

2 Fry the onion and garlic in the remaining oil for 1 minute, add the bacon and fry until crisp.

3. Add the cream and boil until reduced by half, then add the peas and season. Cook for 2 minutes, then add the pasta and cook again for 1-2 minutes to heat through.

4. Scatter with herbs and Parmesan and serve immediately.

Cashew chicken

Ingredients:

1 boneless & skinless chicken breast, about 10 oz. (cut into small cubes)
1/2 cup cashew nuts
1 small green bell pepper, about 4 oz. (cut into small square pieces)
5 slices ginger
1/4 onion (cut into small square pieces)

Marinate:

1 teaspoon baking soda
1 teaspoon corn starch
1/2 teaspoon rice wine

Sauce:

1/2 tablespoon oyster sauce
3/4 teaspoon soy sauce
3 tablespoons water
3 dashes white pepper powder
1/2 teaspoon sugar
1/2 teaspoon rice wine
1/8 teaspoon sesame oil
Salt to taste

Let's do it !

1. Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.)
2. Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for 15 minutes.
3. Mix the sauce together and set aside.
4. Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
5. Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell peppers and onions.
6. Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
7. Add in the cashew nuts and do a few quick stirs.
8. Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, dish out and serve the Cashew Chicken hot with steamed white rice.

white chocolate fondue

Way too sweet! I think I'm going to try dark chocolates next time...

Ingredients

* 1 cup heavy cream
* 1/2 stick unsalted butter (No butter w/ mines)
* 2 (12-ounce) packages premier white morsels
* For dipping: sliced apples, bananas, strawberries, crisp cookies, pretzels, and cubed pound cake

Let's Do it !

In a large saucepan over medium heat, combine cream and butter. Bring mixture to a simmer, stirring constantly. Remove pan from heat. Add white morsels. Stir until melted and smooth. Cool slightly. Transfer to a fondue pot, chafing dish, or ceramic bowl. Serve immediately with sliced apples, sliced bananas, strawberries, cookies, pretzels, and pound cake.

They Could Be Sliders (If Eaten With Eyes Closed) - White Castle

=) They really do taste like the real thing! No more traveling to the East Coast for some white castle...

A slightly "mock" rendition of White Castles sliders, but we think only better. Great "kid" sized burgers or even better for "adult" sized snacks! NOTE: since posting this recipe I have found out that Pepperidge Farm no longer makes the small rolls in the pans so therefore use your own disgression on which rolls are available to you but I do suggest that you use a small size like a dinner roll in order to get the full "White Castle" affect!
by LAURIE

35 min | 15 min prep

SERVES 20

* 1 lb ground beef
* 8 ounces Velveeta cheese (cubed or use the shreds)
* 1/2 (1 1/4 ounce) package onion soup mix
* 1 small onion, chopped fine
* 2 (20 count) packages pepperidge farm rolls, in a pan (20 small in a package)
* 40 slices dill pickles, about

Let's do it!
1. Brown ground beef, and drain.
2. Stir in cheese, soup and onion, til cheese melts.
3. Cut buns in half.
4. Spread burger mixture on buns.
5. Wrap in foil.
6. Bake 350 for 15-20 minutes.
7. Open from foil and top each with pickle slice.
(I didn't want to add the pickle slice.)
8. Serve immediately, with eyes closed.

Hooter's Buffalo Wings =) without the ho_oters!

Use ranch or blue cheese dressing as a dip for these fabulous wings.
by Robbie Rice

2 hours | 1½ hours prep

SERVES 4

* 1 cup flour
* 1 teaspoon salt
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon paprika
* 20 chicken wings or chicken drumsticks
* 1/2 cup butter or light butter
* 1/2 cup hot sauce
* 1/4 teaspoon black pepper
* 1/4 teaspoon garlic powder


LET'S DO IT !
1. Combine flour, salt, cayenne pepper, and paprika in bowl.
2. Coat chicken pieces in dry mixture.
3. Reserve leftover mixture.
4. Refrigerate coated chicken at least 1 hour.
5. Coat chicken in leftover flour mixture.
6. In a saucepan, heat butter, hot sauce, pepper, and garlic powder just until butter melts, then keep warm.
7. Deep fry chicken, 10 pieces at a time, in 375 degree oil for 13 minutes.
8. Drain chicken on paper towels.
9. Immediately place chicken in Tupperware bowl.
10. Pour half the hot sauce mixture over chicken (first 10 pieces).
11. Cover and toss to coat.
12. Repeat with second batch of chicken.
13. Wings can be frozen and reheated in 400 degree oven for 10 minutes.
14. NOTES : Use ranch or blue cheese dressing as a dip for these fabulous wings.

Firecracker Shrimp

Ingredients:
20 shrimps (shelled and deveined but leave the tail on)
20 spring roll skins
1 stalk of scallion (finely chopped)
1/2 red chili (finely chopped)

Marinate:

3 inches of ginger (peeled, pounded with mortar and pestle, and squeezed for the juice)
1/8 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon lime juice
1/4 spoon of sesame oil
1/4 teaspoon of sesame seeds
1/4 teaspoon of corn starch
3 dashes of white pepper powder
1 egg white (lightly whisked for sealing purposes)

Let's do it !

Pat dry the shrimps with paper towel and marinate with the above ingredients and the ginger juice. Add in the finely chopped scallion and red chili. Marinate for 20 minutes.

Wrap each shrimp with a spring roll skin. Heat up a frying pan with oil and deep fry the shrimp until light brown. Serve hot.

Lettuce Wraps Recipe (Lettuce-wrapped Chicken)

Ingredients:

1 lb. boneless and skinless chicken breast (ground)
3 dried shitake mushrooms (soaked in warm water until soft, remove stems and chopped finely)
3 cloves garlic (chopped finely)
2 fresh water chestnuts (chopped finely)
2 tablespoons cooking oil

Marinate:

1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon kecap manis (sweet soy sauce) or dark soy sauce (for coloring)
1/4 teaspoon salt or to taste
1 tablespoon Shaoxing wine
1/2 teaspoon sugar
1 teaspoon corn starch
1 stalk scallion (finely chopped)
3 dashes white pepper powder
1 fresh and cold iceberg lettuce head

Hoisin-Ponzu Dipping Sauce:

3 tablespoons hoisin sauce
1 tablespoon Japanese ponzu sauce
1/2 teaspoon Sriracha chili sauce
1 tablespoon warm water (to dilute the dipping sauce)


=) Let's do it !

Mix the ground chicken meat, chopped mushrooms and water chestnuts with all the marinate ingredients. Set aside for 15 minutes.

Mix the dipping sauces and set aside. Heat up a wok and add the cooking oil. Saute the garlic until light brown and then add the chicken. Stir-fry the ground chicken and break up the lumps so they form nice small pieces. Continue to stir-fry until the chicken is cooked. Dish out and set aside.

Carefully peel off the lettuce leaves from the iceberg lettuce head. Be careful not to break the leaves. Scoop up a big spoonsful of chicken and place it in the middle of a lettuce leaf. Wrap it up and dip into the hoisin-ponzu sauce or sweet chili sauce before eating. Alternatively, you can add the sauce on top of the chicken before eating.