Kamis, 30 September 2010

Recipe: White Chocolate Chip Macadamia Nut cookies


This recipe makes a ton so feel free to cut the recipe in half. These are some of the best cookies! MMM...my mouth is just watering typing this up!

1 pound (2 cups) butter, room temperature
1 2/3 cup brown sugar,
1 cup granulated sugar
3 large eggs, room temperature
1 Tablespoon vanilla
4 1/2 cup all purpose unbleached white flour
2 teaspoons baking soda
1 teaspoon salt
2 cups (12 ounce bag) white chocolate chips or chunks
1 1/4 cups (4 ounces) macadamia nuts, roughly chopped

Preheat oven to 350 degrees.

Line baking sheets with parchment paper (no need to grease).

Measure flour, baking soda, and salt in a large bowl and blend together. Set aside.

In a large mixing bowl, preferably a heavy-duty mixer, and using the paddle or beater attachment, beat butter until creamy.

Add brown sugar and beat again.

Scrape down the bowl and add the granulated sugar. Beat until fluffy.

Add eggs one at a time, beating after each addition.

Add vanilla, beat, and scrape again.

On low speed, add flour mixture 2 cups at a time, and mix well.

Mix in white chocolate and macadamia nuts. Mix only until blended.

Using a cookie scoop, place dough on prepared baking sheets, spacing evenly to allow for spreading.

Bake at 350 degrees for 10-12 minutes or until light browned. DO NOT over bake these cookies. THey continue to bake for a few minutes after they are removed from the oven.

in air tight containier or plastic bag to stay soft and moist.

Makes 48 warm and gooey cookies.
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Selasa, 07 September 2010

Oven baked Tilapia

This recipe is great all by itself but with the fresh tomato salad or mango salad over it, it’s nothing short of amazing. If you don’t generally like fish, this recipe could change your mind. If you’re positive you don’t like fish, then try the tomato salad over grilled chicken or steak. If you are looking to make this a little lighter, omit the butter and add a little extra olive oil.

Serve: 6 PRep: 10 minutes Cook: 10 minutes

Ingredients


6 Tilapia Filets
2 lemons sliced in half
3 Tablespoons olive oil
3 Tablespoons of cold butter cut into small cubes
1/3 Cup seasoned breadcrumbs
Seasoned Salt
Fresh ground pepper
½ Tablespoon dried oregano
Pam


Directions

Preheat over to 400 degrees
Cover a cookie sheet with foil. Spray the sheet with Pam. Place fish filets on the sheet and drizzle with olive oil. Squeeze the lemons over the fish and season with seasoned salt and pepper. Sprinkle the breadcrumbs over the fish to coat the fish, then top with small cubes of cut butter. Sprinkle with oregano and place into the oven with the rack on the second highest level.
Bake for around 8 minutes then shut the oven and turn on the broiler and broil for about 2 minutes until golden brown.

Senin, 06 September 2010

Recipe: Mixed Berry Tartlets


1 (15 ounce) package rolled refrigerated unbaked pie crusts (2)
nonstick cooking spray
2 tablespoons sugar
1 tablespoons cornstarch
1 (12 ounce) package frozen mixed berries
1 tablespoon lemon juice
1/3 cup whipping cream
1/4 cup purchased lemon curd
1 teaspoon sugar
1/4 teaspoon vanilla

Fresh mint sprigs, optional

Let piecrust stand according to package directions.

Preheat oven to 400 degrees.

Lightly coat twelve 2 1/2 inch muffin cups with cooking spray.

For pastry shells, unroll pie crusts on lightly floured surface.

Use 3 1/4 to 4 inch round cutter to cut 6 rounds from each crust.

Press rounds into prepared muffin cups, pleating to fit.

For tartlet filling, in medium bowl combine the 2 tablespoons sugar and cornstarch; stir in mixed berries and lemon juice.

Spoon filling into pastry shells.

Bake about 20 minutes or until pastry is golden.

Cool in muffin cups on wire racks for 5 minutes.

Carefully remove tartlets from muffin cups; cool completely on wire rack.

In medium mixing bowl combine whipping cream, lemon curd, the 1 teaspoon sugar, and vanilla; beat with wire whisk or with electric mixer on medium speed until cream mixture mounds and is fluffy.

Spoon on tartlets.

Garnish each with a mint sprig.

Makes 12 tartlets.

Better Homes and Garden Cookbook

Pickled Radish

The pickled radish for something sweet, tangy, and crunchy, which it would go well with sauced up, deep-fried chicken (Tong-dak)

Ingredients:
1 medium radish
1/4 cup water
1/4 cup sugar
1/4 cup vinegar
1 Tbsp salt

Directions:
peel and cut the radish into 2 cm chucks.
In a big bowl evenly mix sugar & salt sall over the radish, leave them 30-40 minutes.
Put the radish into the jar and pour the juice over; add 1/4 cup of water and vinegar.
Keep the jar in the refrigerator and enjoy!

Minggu, 05 September 2010

Mung beans & rice Porridge (Nokdujuk)






Usually, peeled and split mung beans are found in Asian grocery stores only. Because they have a long shelf life, it may be a good idea to keep one bag in pantry, just in case you need them. You could buy whole mung beans, too. But, most Korean mung bean recipes that I know require peeling. Since I am not gourmet enough, I cannot tell the difference between starting from the whole beans and using these semi-prepared ones, at least not yet. I used this particular brand of peeled and slit mung beans for my Mungbean Pancakes or Mungbeans & Rice porridge...

Ingredients:
1 cup peeled mung beans
1 cup rice
5 cups homemade chicken stock (if you don't have homemade chicken stock, use plain water)
3 cups of water
2 Tbsp finely chopped carrot
3 Tbsp finely chopped green onions
a pinch of salt to taste

Directions:
Wash 1 cup of rice and soak it in cold water for 2 hours. Drain it through a strainer. Also soak mung beans in the 3 cups of cold water about 2 hours.
Add 5 cups of chicken stock and 3 cups of mung beans soaked water and mung beans in a large pot, boil with high heat, then reduce heat to medium (lower the heat if it boils over & uncover the lid slightly); cook about 20 minutes till the mung beans is cooked.
Remove the cooked mungbeans using a strainer from the pot; put it into food processor and grind the mung beans roughly.
Add rice and carrots into the pot and boil in high heat; then reduce to medium heat.
Every now and then open the lid and stir the porridge so the rice doesn’t burn on the bottom the pot.
When the rice looks cooked and add the grinded mung beans, then boil again.
Add green onions and stir often until the rice and mung beans mixture cooked all the way about 10 to 15 minutes.