JIFFY CORN CASSEROLE

JIFFY CORN CASSEROLE
1 (8 oz.) can cream corn 1 (8 oz.) can whole kernel corn 1 c. sour cream 2 eggs, beaten 1 stick butter, melted 1 box Jiffy cornbread mix Let's Do it ! Drain whole kernel corn. Mix all ingredients together thoroughly. Bake uncovered at 350 degrees in 1 1/2 quart casserole dish for 40 minutes.

My O My.. Best Thai Beef Salad Ever!

This is one of the best Thai salads I have ever tasted and I just had to share it with my zaar family. Try it, you won't regret it. You can substitute the beef with the same amount of Pork fillets, chicken breasts or thigh fillets, or some firm tofu. When preparing this salad in advance, cook the beef, prepare the salad, and make the dressing, BUT STORE EACH IN SEPARATE CONTAINERS. Do NOT combine until you are ready to serve. This is an ideal portable lunch or picnic dish that can be transported in 3 small containers, and assembled on the spot. -by KitchenManiac

15 min | 15 min prep

SERVES 4

• 30 ounces sirloin steaks, trimmed (rump or fillet)
• 7 ounces salad greens (any kind)
• 2 small red onions, finely sliced
• 10 kaffir lime leaves, shredded
• 3 large mild red chilies, seeded and shredded (can add more if you like a BIG punch)
• 2/3 cup cilantro leaf (coriander)
• 2/3 cup mint leaf
• 2/3 cup basil leaves

DRESSING

• 1 teaspoon soya sauce
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tablespoons brown sugar or palm sugar

Let's do it !

1. Brush the beef with a little oil and char-grill, barbecue, or pan-fry till cooked to your liking.
2. (I recommend medium rare for this recipe, if you can handle a little blood.) Set aside for five minutes and slice it thinly.
3. Place salad greens, onions, kaffir lime leaves, chili, cilantro, mint and basil into a salad bowl and toss lightly.
4. To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar.
5. Stir the dressing well.
6. Place the beef on the salad and pour over the dressing.
7. Serve immediately.

Shrimp Ceviche

This recipe is from the Jicama Grill, I think this is the best Shrimp Ceviche recipe in the world...it is like a colorful fiesta in a bowl.

by JoJoStar

4½ hours | 30 min prep

SERVES 12

• 2-3 lbs shrimp, peeled and deveined
• 2 large tomatoes, diced
• 1 red onion, diced
• 1 bunch cilantro, diced
• 1 serrano pepper or jalapeno, diced (pass)
  
• 8 limes, squeezed
• 8 lemons, squeezed
• 2 oranges, squeezed (pass)
• 2 large avocados, diced
• 2 large cucumbers, peeled and diced

Let's do it!

1. Blanche shrimp in boiling water for about 5 minutes, then shock in ice cold water. Strain when cooled.
2. Cut shrimp into 1-inch pieces and add to bowl.
3. Add citrus juice and marinate for 2 hours.
4. Add red onion, tomatoes, chilies and cilantro, marinate for 2 more hours.
5. Add avocados and cucumber before serving.

=) two types of shrimps!

Chili's Spicy Garlic & Lime Shrimp (Left)

20 min | 5 min prep

SERVES 4

• 2 tablespoons butter
• 1 clove garlic, pressed
• 24 fresh large shrimp, peeled (about 1 pound)
• 1 lime

Seasoning

• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried parsley flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/8 teaspoon dried thyme
• 1/8 teaspoon onion powder

Let's do it !

1. Make the seasoning blend by combining all the spices in a small bowl.
2. Preheat a large skillet over medium heat.
3. Add butter to the pan.
4. When the butter is melted, stir in the pressed garlic.
5. Immediately, add the shrimp to the pan.
6. Cut the lime in half and squeeze each half into the pan over the shrimp.
7. Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
8. Saute the shrimp for 5 to 8 minutes or until they begin to brown.
9. Be sure to cook both sides of all the shrimp.

4 Minute Spicy Garlic Shrimp (Right)

Recipe is originally from the Food Network courtesy of Rachael Ray, but I tweaked it to fit our tastes. Very quick & easy shrimp recipe that's done on the stovetop. If your tastes desire spicy & garlic, then this recipe is just for you.-by Chippie

17 min | 10 min prep

SERVES 2

• 12 shrimp (Jumbo sized, peeled, deveined, & tails intact)
• 2 tablespoons olive oil
• 2 garlic cloves (crushed with the side of a knife)
• 1/4 teaspoon red pepper flakes
• 1 teaspoon steak seasoning (Montreal Seasoning by McCormick is recommended)
• 1 teaspoon lemon, zest of
• 2 teaspoons lemon juice
• 1 tablespoon fresh parsley (chopped)

Let's do it !

1. Heat a large skillet over medium high heat.
2. Add olive oil, garlic, red pepper flakes, and shrimp.
3. Season with grill seasoning or salt & pepper.
4. Cook shrimp 3 minutes or until just pink.
5. Toss with lemon zest, juice, & chopped parsley.
6. Remove shrimp to a serving platter, leaving the garlic cloves in the pan.

:) Bourbon Chicken- so yummy!

"I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten." -- by LinMarie

35 min | 15 min prep

SERVES 4

• 2 lbs boneless chicken breasts, cut into bite-size pieces
• 1-2 tablespoon olive oil
• 1 garlic clove, crushed
• 1/4 teaspoon ginger
• 3/4 teaspoon crushed red pepper flakes
• 1/4 cup apple juice
• 1/3 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce

Let's do it !

1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot rice and ENJOY.

:) Tomato and Basil Brushette

Ingredients

6 roma tomatoes, diced
2 cloves garlic, chopped
2 cloves garlic, peeled
3 tablespoons olive oil
2 1/4 teaspoons balsamic vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
8 slices Italian bread, cut about 1 inch thick
2 tablespoons grated parmigiano-reggiano cheese


Let's do it!

1. Whisk together chopped garlic, vinegar, salt, pepper, and basil.
2. When combined slowly drizzle in oil.
3. Add tomatoes and let sit for 20 minutes at room temp.
4. Meanwhile back at the bat cave, toast the bread.
5. This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it doesn't become a brickette).
6. When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
7. Place the bread on a cookie sheet and top with tomato mixture.
8. Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it's equally as wonderful).
9. Serve immediately.
10. The tomato mixture also makes a wonderful vinegrette for an antipasto salad.
11. Enjoy!

Comments:
=) This was so good and easy to make.... I added roasted garlic on the bottom . Yum..

"i Love Ricotta" Meat & 2 Cheese Stuffed Shells

"i Love Ricotta" Meat & 2 Cheese Stuffed Shells

:) My ricotta stuffed shells-- My own recipe- it turned out yummy!! yay!!

=) I was going to make "I Hate Ricotta" Meat & 2 Cheese Stuffed Shells, since the ratings was high on Recipezaar.. However I recently got a free container of ricotta cheese and wonder it would be fun to make a opposite recipe..


Ingredients:
1 box jumbo pasta shells
1 (16 ounce) container ricotta cheese
1 chopped parsley
2 eggs, beaten
1 lb shredded mozzarella cheese
half pound ground beef
2 sausages (boil and chopped into pieces)
1 prego pasta sauce (I love this brand.)
8 ounces sliced fresh mushrooms (chopped)
1 yellow onion (chopping)

Let's do it !

1. Cook Pasta according to box. Drain and set aside.
2. Sauté garlic, then ground beef and onions, then add mushrooms and chopped sausages then sauce.
3. Mix ricotta cheese, chopped parsley and 2 egg mixed.
4. Place a little sauce on baking tray.
5. Start stuffing the shell with little meat sauce, ricotta mix and a little of shredded mozzarella cheese.
6. Place all shell on tray and top with sauce and the rest of the shredded mozzarella cheese on top.
7. Place foil on top of baking tray and bake for 20 mins; then remove tray and bake another 10 minutes.

Mung Bean Pudding - Tau Suan

2	cups	water
1/4	cup	tapioca flour
1/4	cup	sugar
1	pinch	salt
1/2	cup	mung beans
1/3	cup	coconut milk

Let's do it!
Boil mung beans in 2 cups of water until tender.
It should take about 20 minutes.

Dissolve tapioca flour in a cup of water and add to the boiling mung beans.
Stir quickly and constantly to prevent the bottom from burning.
It should thicken. Add more water if it gets too thick.
Add more flour if too watery.
A consistency of gravy is ideal.
Add sugar, bring it back up to a boil and turn off the heat

In a separate bowl, mix 1/3 cup of coconut milk with salt.
Heat it up in the microwave for a few second just to warm it up.
Don't let the coconut milk boil, otherwise it will separate.

Serve hot with coconut milk on top.

Pad See Ew - Thai Rice Noodles

Ingredients:
1 tablespoon sugar
1/2 cup pork, thinly sliced
2 tablespoons light soy sauce
2 cloves garlic, chopped
1 lb fresh flat rice noodles
1 egg
1 tablespoon dark soy sauce
1 lb Chinese broccoli

Let's do it !
If your fresh flat rice noodles are not pre-cut, cut them into strips of 3/4 inch wide. Cut Chinese broccoli into 2 inch long pieces. Halve the stems lengthwise because thick stems take longer to cook. You are going to want to cook them at the same time.

Heat a wok to high heat and then add 2 tablespoons of oil. Drop in the chopped garlic and stir. Add the sliced pork. Stir to cook the pork. When the pork is somewhat cooked or turned from pink to light brown, add rice noodles. Stir to break up the noodles. Add light and dark soy sauce and sugar.

Stir to mix the seasonings into the noodles and pork. Open a spot in the middle of the pan, and drop the egg in. Scramble the egg until it is almost all cooked (not watery any more). Fold in the noodles and mix them all. Add the Chinese broccoli, stems first. I usually add half of the Chinese broccoli and stir until it wilts and then add the rest. But if you have room in your wok, you can cook all the Chinese broccoli at once. As soon as the Chinese broccoli is cooked, turn off the heat.

Put on a serving plate and sprinkle white pepper on top. Serve with the usual noodles condiments; sugar, fish sauce, vinegar and dried ground pepper. I usually like mine with ground chili peppers and vinegar.

Pad see ew that you find in Thailand is little sweeter than mine because many street vendors add more sugar than I prefer.

BLT pasta salad

This has been in my recipe box forever - so I'm not sure where it came from. This is light so a good pick for those hot days when you just don't feel like eating much. by Laura36

30 min | 15 min prep

SERVES 16

• 1 (7 ounce) package rotini pasta or other pastas, cooked and drained
• 8 slices bacon, cooked and crumbled
• 1 cup mayonnaise or salad dressing
• 1/4 cup lemon juice concentrate
• 2 teaspoons sugar
• 1 large tomato, seeded and chopped
• 1/4 cup green onion, sliced
• 2 teaspoons chicken flavor instant bouillon
• 4 cups lettuce, thinly sliced

Let's do it !

1. Combine mayo, lemon juice, sugar and bouillon for the dressing.
2. Combine all remaining ingredients -- I recommend waiting until you are ready to serve before mixing in the lettuce.

Italian Chopped Salad in Shells

"I just found this on Recipegoldmine.com. Haven't made this yet, but they sound like an incredible appetizer for a cookout or picnic. Prep time includes 2 hour chilling time." --by yooper

3¼ hours | 3 hours prep

36 appetizers- Great for party..

• 1 (16 ounce) package jumbo pasta shells
• 4 cups chopped romaine lettuce
• 1/2 cup chopped fresh basil
• 1 cup coarsely chopped cooked chicken
• 1 cup coarsely chopped tomato
• 3/4 cup coarsely chopped cucumber
• 3 ounces italian hard salami, chopped
• 1/3 cup roasted garlic vinaigrette dressing

Let's do it!

1. Cook pasta shells as directed on the package.
2. Drain and cool.
3. Place remaining ingredients except vinaigrette in a medium bowl.
4. Pour vinaigrette over the salad, toss to coat.
5. Stuff the shells with the salad.
6. Cover and refrigerate 2 hours before serving.

Colcannon - St. Patrick

=) Irish mash potatoes- I'm going to add bacon to it, next year..

"This recipe came from a Prince Edward Island, Canada cookbook, if I remember correctly. I do not know the title to it or if it is still in print. There are many different recipes for colcannon, this one is my favorite, the only one I make now."- by Jan H.

1 hour | 15 min prep

SERVES 6

• 3-4 medium potatoes, peeled and cut in quarters
• 2 tablespoons milk or light cream
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups chopped cabbage
• 2 tablespoons butter or margarine
• 1/4 cup chopped onion
• 2 tablespoons butter (for frying)

Let's do it !

1. Cook potatoes in boiling water till tender; drain, reserving water.
2. Place in a large bowl.
3. Mash with hand masher till well-mashed.
4. (I find the electric mixer makes it too gooey).
5. Add milk, salt and pepper and beat till fluffy.
6. In the same saucepan as potatoes were cooked in, cook cabbage in reserved potato water for 6 to 8 minutes, until tender.
7. Drain.
8. Meanwhile, melt 2 tablespoons butter in frying pan and saute onion until tender.
9. Add mashed potato and cooked cabbage to the onion.
10. Heat throughly, stirring constantly.
11. Place in a heated serving dish.
12. Serve hot, topped with butter.

;) St. Patrick -Corned beef

A huge pot- anyone want some? I wish I could have cooked the meat a few more hours..

4 hours | 20 min prep

SERVES 10

• 4 lbs flat cut corned beef brisket
• 1 (12 ounce) bottle Guinness draught (make sure you use Guinness draught, not stout as it will turn it bitter!)
• 1 medium yellow onion, peeled and cut into wedges
• 3 garlic cloves, minced
• 1 bay leaf
• 1/4 teaspoon ground cinnamon
• 1/8-1/4 teaspoon ground cloves (to taste)
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground black pepper
• 1 head cabbage, cut into wedges, rinsed and drained
• 6 medium white potatoes, peeled and quartered
• 1-2 lb carrot, peeled and cut into 3-inch pieces

Let's do it!

1. Rinse corned beef under cold water, and pat dry.
2. In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat.
3. Pour Guinness over the meat, and add enough water to just cover the brisket.
4. Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot.
5. Bring pot to a boil and skim off any foam.
6. Reduce heat to a simmer. Cover pot and simmer for 3 hours.
7. Add carrots, then potatoes and then the cabbage wedges to the pot.
8. Cover pot, and continue cooking until meat and vegetables are tender (about 20-30 minutes).
9. Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot.
10. Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes).
11. Slice the corned beef; serve with the vegetables and the sauce on the side.
12. Note: Corned beef should always be sliced across the grain.

=) Sweet tomatoes- Joan's Broccoli madness salad

"I had this at a chain salad bar style restaurant in FL called Sweet Tomato's and found it on-line. Souplantation is another name for the chain. It was yummy. I make bacon in the microwave to save time and for easy clean up. If you use precooked baxon bits, this is a no-cook recipe. I think freshly crisped bacon is best but the other will do."-by Oolala

15 min | 5 min prep

SERVES 6 -8

• 1 bunch broccoli, uncooked, washed, cut into florets
• 1/2 cup cooked bacon, crumbled
• 1/2 cup cashews
• 1/3 cup raisins
• 1/4 cup red onion, chopped

DRESSING

• 1 cup mayonnaise
• 1/3 cup sugar
• 2 tablespoons apple cider vinegar

Let's do it !

1. Mix the broccoli, bacon, cashews, raisins and onions in a large bowl. In a second bowl, beat dressing ingredients together gently until smooth.
2. About 10 minutes before serving, toss the salad with the dressing to allow flavors to meld.
3. Serve on chilled salad dishes.

Ps.
The main reason I go to sweet tomatoes is for this salad, it's so good.. I got the family eating broccoli ! Ps. I blanched the broccoli- 2 minutes max over hot water and quickly in cold water. (so the broccoli is still crunchy.) Then I use a salad spinner to get all the water out, or else the dressing will be watery.. Enjoy

Publish Post

=) Spaghetti alla carbonara

Ingredients:

• 4 ounce(s) slab bacon or pancetta, diced in 1/4-inch pieces
• 2 tablespoon(s) olive oil
• 3 extra large eggs
• 1/4 cup(s) Italian parsley, chopped
• 1/4 teaspoon(s) kosher salt
• 1/4 teaspoon(s) red pepper flakes
• 1 pound(s) dried spaghetti
• 1/2 cup(s) grated Parmesan cheese

Let's do it !

1. Bring a large pot of salted water to a boil.
2. Cook bacon or pancetta in oil in a large, deep skillet over medium heat until golden brown and most of the fat has been rendered, about 8 to 10 minutes, then remove skillet from heat.
3. In a medium bowl, whisk eggs, parsley, salt, and red pepper flakes until combined.
4. Add pasta to boiling water and cook according to package directions, until al dente (tender yet still firm to the bite). Drain pasta, reserving 1 cup of the cooking water.
5. Add hot spaghetti to bacon mixture in skillet and toss well over medium-low heat until pasta is coated. Add egg mixture and a little of the cooking water; toss gently until spaghetti looks creamy. Add cheese and toss to combine. Serve immediately.

=) Bibimbap (비빔밥) Korean Mixed rice..

Bibimbap is delicious, gorgeous on the plate, and easily tweaked for different palates and spice levels. I've included 6 vegetables in this recipe, but you can easily make it with just 3 or 4 or what you happen to have in your fridge. Koreans usually eat this rice dish with some beef, but I usually top mine with just an egg fried sunny side-up.

Ingredients:

• 2 cups medium-grain Korean (or Japanese) rice
• 1 large cucumber, sliced into thin strips
• 1.5 cups bean sprouts, parboiled and squeezed of excess water
• 1.5 cups spinach, parboiled and squeezed of excess water (3/4 lb before cooking)
• 2 carrots, julienned
• 4 shiitake mushrooms, rehydrated if dried and then sliced
• 1 zucchini, sliced into thin strips
• 1/2 lb meat (optional, both and cooked ground meat work well)
• Fried egg as a topping (optional)
• 2 Tbsp sesame oil
• Sesame seeds

Let's do it !

1. Cook rice in rice cooker or on the stove.
   
   
2. Give cucumber strips a saltwater bath for 20 minutes and then drain.
   
   
3. Season spinach with 2 tsp sesame oil, 1 tsp salt, and a dash of sesame seeds.
   
   
4. Season bean sprouts with 2 tsp sesame oil, 1 tsp salt, and a dash of sesame seeds.
   
   
5. Sauté carrots with a dash of salt.
   
   
6. Sauté mushrooms with a dash of salt.
   
   
7. Sauté zucchini with a dash of salt.
   
   
8. Place cooked rice in large bowl and arrange vegetables on top.
   
   
9. If desired, beef or egg can be placed in the center.
   
   
10. Serve each with small bowls of red pepper paste (kochujang) and sesame oil.
    
    
11. To eat, add a small amount of oil and desired amount of red pepper paste to your bowl and mix everything together with a spoon.

(Serves 4)

http://www.youtube.com/watch#!v=19EkHqTQkZg