Recipe thread for sharing recipes with others

here's a few. DESERTS

Angel Food Cake

1-1/2 cups egg whites (about 12 or 13 egg whites)
1-1/4 tsp. cream of tartar
1/2 tsp. salt
1-1/2 cups granulated sugar
1 cup plus 1 tbsp. flour

Beat egg whites; add cream of tartar and salt when eggs are frothy. Continue beating until the egg whites will stand upright. Fold in the flour and the sugar. Pour into ungreased tube pan and bake for one hour at 325 degrees.

Creamy Chocolate Pie
1 cup water
2 tbsp. cornstarch
2 (14 oz.) cans sweetened condensed chocolate milk
4 oz. unsweetened chocolate
6 egg yolks, slightly beaten
4 tbsp. butter
1 tsp. vanilla
1 pie crust
Whipped cream

Stir together water and cornstarch. In heavy saucepan, combine condensed chocolate milk and egg yolks; still in cornstarch mixture. Cook over medium-low heat, stirring constantly until thick and bubbly, about 12 to 15 minutes. Remove from heat; stir in butter and vanilla. Spoon into pie crust. Chill 3 hours or until set. Top with whipped cream. Refrigerate leftovers.


Chocolate Cheesecake
Crust:
1 1/2 C. almond meal
1/4 C. cocoa powder
1/4 C. flour
3/4 C. sugar
2 T. unsalted butter, cut into pieces
1 egg
1 t. vanilla extract

Filling:
24 oz. (three 8 oz. packages) cream cheese, softened
3/4 C. sugar
5 t. cornstarch
3/4 C. sour cream
1 t. vanilla extract
4a knife around the inside edge
of the pan. Place the cheesecake back into the oven and let it set until cool,
about 2 hours. Remove it from the pan and refrigerate overnight before serving.

Makes one 9-inch cheesecake, 16 generous servings.

posted by: wonderful kimchee

Raspberry Amaretto Cheesecake
Crust:
1 1/2 C. almond meal
1/2 C. sugar
1/4 C. flour
2 T. unsalted butter, cut into pieces
1 egg
1 t. vanilla extract
1/4 t. almond extract

Filling:
24 oz. (three 8-ounce packages) cream cheese, softened
3/4 C. sugar
5 t. cornstarch
1/4 C. sour cream
4 eggs
1 egg yolk
1/2 C. amaretto
1 t. vanilla
1 t. almond extract
2/3 C. frozen raspberries, thawed, well drained and patted completely dry on
paper towel (see note)
1/2 C. coarsely chopped, toasted sliced almonds

Preheat the oven to 350 degrees.

Remove the bottom of a 9-inch springform pan and place it upside down back into
the pan.

In a medium bowl, combine all the crust ingredients, cutting in the butter as if
your were making a pie crust. Press the crust mixture into the bottom of the
pan. Bake for 15 to 20 minutes or until it is golden brown. Remove it from thee

Lemon & Berry Cheesecake
Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup COUNTRY TIME Lemonade Flavor Drink Mix

2 Tbsp. sugar

1/2 cunife around rim of pan to loosen%2

The Real Neiman Marcus Chocolate Chip Cookie

Servings: 15 Large Cookies
INGREDIENTS
*********
1/2 cup unsalted butter, softened, 1 cup brown sugar,
3 tablespoons granulated sugar, 1 egg, 2 teaspoons vanilla extract, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder,
1/2 teaspoon salt, 1 3/4 cups flour, 1 1/2 teaspoons instant coffee, slightly crushed 8 oz. semisweet chocolate chips.
Preparation Instructions: 1. Cream the butter with the sugars until fluffy. 2. Beat in the egg and the vanilla extract 3. Combine the dry ingredients and beat into the butter mixture. 4. Stir in the chocolate chips. 5. Drop by large spoonfuls onto a greased cookie sheet. 6. Bake at 375 degrees for 8-10 minutes, or 10-12 minutes for a crispier cookie.



Orange Freezes

2 pints orange sherbet
1 pint vanilla ice cream
1 liter lemon lime soda or lemon lime seltzer
1 lime, for garnish, optional

1. For each freeze, in a blender combine 3 scoops orange sherbet and 1 scoop vanilla ice cream. Add 1/4 liter lemon lime soda or lemon lime seltzer and 4 ice cubes to the blender. Set blender top in place and blend on high setting until frothy and smooth. Pour into fountain or tall glass and garnish glass rim with a round of lime and a straw. Repeat with remaining ingredients.



Lollipop Cookies


Cookies:
3/4 cup granulated sugar
6 ounces (1 1/2 sticks) unsalted butter, softened at room temperature
2/3 cup vegetable shortening
1 egg
1/4 teaspoon pure vanilla extract
1/2 teaspoons baking powder
3 1/2 cups flour
Lollipop Centers:
1 cup sugar
3 tablespoons glucose
1/2 cup water
Few drops food coloring

Cookies: Preheat oven to 350 degrees. Butter a sheet pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the sugar, butter and shortening until fluffy. Add the egg, vanilla and baking powder and mix. Add the flour and mix. Shape the dough into a large flat disk, kneading briefly if necessary to bring the dough together. Wrap in plastic wrap and chill 1 to 2 hours.
On a lightly floured surface, roll out the dough 1/4-inch thick. Using cookie cutters or empty tuna cans, cut out large round cookies about 3 inches in diameter. Transfer to the prepared pan. Cut a heart or circle out of the center of each cookie that will be filled later with lollipop syrup. Carefully slip the sucker sticks under the cookies and gently press dough down and around it to secure the stick. Bake until very light golden, 20 to 25 minutes. Let cool completely on the sheet pan.

Lollipop Centers: Combine sugar, glucose and water in a clean, dry, small saucepan fitted with a candy thermometer and cook on high heat. While cooking the candy syrup, occasionally wash down the pan sides to prevent crystallization using a clean brush dipped in water. Without stirring, cook until mixture reaches 305 degrees F or hard crack on the candy thermometer. Remove the pot from the heat and dip it into an ice bath for 10 seconds to stop the cooking. Remove the pot from the ice bath and add food coloring, stirring well a wooden spoon so the color is evenly distributed. To avoid air bubbles, stir in both directions and be careful not to over mix. Pour the syrup into hole of the cookies. Cool at least 20 minutes to harden. Store in an airtight container.

i posted recipes in another froum~so i figured i'd post em here as well^_^ they're korean recipes<3

Bul Gogi

Ingredients: 1lbs (500g) thinly sliced sirloin (beef)

Seasoning Mixture: 4 tablespoons soy sauce
2 tablespoons sugar
4 tablespoons minced green onion
2 tablespoons minced garlic
1 1/3 tablespoons sesame seeds
2 tablespoons sesame oil
dash of pepper
2 tablespoons sul or sherry

Method: 1. Thoroughly mix sliced sirloin with seasoning mixture, and sprinkle with the sul or sherry for flavor.
2. Grill or panbroil soon after combining the meat and seasonings to keep the meat tender.

ENJOY!!! (goes good, wrapped in fresh lettuce w/ rice and n e kind of hot sauce)
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Dak-Dari Kooi (4 servings)

Ingredients: 4 Chicken Thighs, Boned

Seasoning Mixture: 3 Tablespoons soy sauce
1 1/2 tablespoons sugar
3 tablespoons minced green onion
1 teaspoon minced garlic
1/2 teaspoon fresh minced ginger
2 teaspoons sesame seeds
1 1/2 teaspoon sesame oil
dash of pepper

Method: 1. Score chicken and steam 15-20 mins
2. Thoroughly combine ingredients of Seasoning mixture.
3. When cooked, marinate chicken in Seasoning mixture about one hour until well seasoned
4. Broil chicken on heated grill, brushing w/ sauce, until golden brown and glossy.

ENJOY!!!(marinating chicken after steaming it produces an outstandingly delicious and unusual flavor)
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Dubu Jjim(4 servings)

Ingredients: 2 blocks tofu
5 oz. (150 g) ground beef

Mixture A: 1 1/2 tablespoon soy sauce
1/2 tablespoon minced green onion
2/3 teaspoon minced garlic
1 tablespoon sesame seed oil
dash of pepper

Mixture B: 2 tablespoons soy sauce
2 teaspoons sugar
3 tablespoons water
4 tablespoons sesame seed oil
1 green onion, thinly sliced
1 dried red pepper, finely shredded
1/2 tablespoon sesame seeds

Method: 1. cut each block of tofu in half, lengthwise, then crosswise into 3/8-inch (7 mm) slices. Spread a muslin dish towel or cheesecloth on a dry cutting board, wrap tofu in it, and press lightly to remove excess water.
2. thoroughly combine ground beef w/ mixture A.
3. heat skillet and pour in 4 tablespoons sesame seed oil. Fry both sides of sliced tofu until golden brown.
4. spread seasoned beef on one side or fried tofu w/ knife.
5. place tofu in casserole meat-side up, and add mixture B. Sprinkle w/ the sliced green onion, shredded red pepper, and the ground sesame seeds. cook over medium heat until sauce is thickened. serve hot in casserole.

ENJOY!!!(heating the oil b 4 adding tofu to the pan in step 3 should keep the tofu from sticking to the bottom. If it still sticks, despite ur care, pour in a little more sesame seed oil, along the side of the pan.)

OLD FASHIONED BANANA CREME PIE

2 TABLESPOONS BUTTER
PIE CRUST BAKED
3 TABLESPOONS CORNSTARCH
1 2/3 CUPS WATER
14 OUNCES SWEETENED CONDENSED MILK (PUT LESS IF YOU DON'T WANT IT THAT SWEET)
3 YOLKS BEATEN
1 TEASPOON VANILLA EXTRACT
3 MEDIUM BANANAS
LEMON JUICE
WHIPPED CREAM

HOMEMADE WHIPPED CREAM

1 CUP HEAVY CREAM
1 TABLESPOON SUGAR

IN HEAVY SAUCEPAN, DISSOLVE CORNSTARCH IN WATER; STIR IN CONDENSED MILK, AND EGG YOLKS. COOK AND STIR UNTIL THICKENED AND BUBBLY. REMOVE FROM HEAT AND ADD BUTTER AND VANILLA. COOL SLIGHTLY. SLICE 2 BANANAS AND DRAIN THEM IN LEMON JUICE. ARRANGE ON THE BOTTOM OF THE PREPARED CRUST. POUR MIXTURE ON AND CHILL FOR 4 HOURS. SPREAD WHIPPED CREAM ON TOP AND ADD REMAINING BANANA.

Almost Fat-Free Chocolate Cupcakes[u]

1 1/3 c All-purpose flour
1/2 c Unsweetened cocoa powder
1 1/2 ts Baking powder
1 1/2 ts Baking soda
2 ts Salt
3/4 c Packed dark brown sugar
1/4 c Cinnamon applesauce
1 Egg
1 Egg white
1 tb Oil
1 ts Vanilla extract
2/3 c Skim milk
Powdered sugar, optional
Preheat oven to 350F. Line 12 muffin cups with paper liners. Combine
flour, cocoa, baking powder, soda and salt. Beat the next six
ingredients until combined, about 1 minute. Stir in flour mixture
alternately with milk until just combined. Pour batter into muffin cups.
Bake 22-25 minutes or until toothpick comes out clean. Remove
cupcakes from pan; cool on wire rack 30 minutes. Sprinkle with sugar,
if desired.

ALOE VERA Juice/Drink


1. Take a few leaves of aloe vera. and slice away the skin..(cut both side of the leaves (thorns) n then slow slice the skin away)

2. The flesh is up to you whether to dice it or just cut into flat cubes.

3. Boil half pot of water. add in rock/honey sugar, red dates (just a few).a few pandan leaves(screw pine leaves). Wait till boiling ..add in the aloe vera flesh.

4. Boil till the taste of the juice sip into the flesh. Then add water to it. Then wait for it to boil again.

5. The juice is ready now. Its better to let it cool in fridge.

Its good for the skin.

Here are some Korean recipes! ^^

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Rice in Stone Pot with assorted mixtures (Dolsot Bibim bap)





Basic Ingredients (for one person)
zucchini slices 30g, wild aster 30g, roots of a Chinese bellflower 30g, bean sprouts 30g, English spinach 30g, bracken 30g, greenpea jelly 1 block, minced raw beef 30g, egg yolk 1, gingko nut 2, walnut 1, chestnut 1, seaweed 1/4 a piece, 1 lettuce leaf, oil, soy sauce, ground green onion, garlic, sesame salt, pepper, sesame oil, sugar, chili paste

Recipe
1. Boil the dried zucchini slices and then wash them. Then add some ground green onions, garlic, salt, sesame salt and panbroil them. Finally add some sesame oil and mix.
2. Sort the wild aster. Season with green onion, garlic, sesame salt and some soy sauce. Panbroil in enough oil. Add sesame oil later.
3. Trim the English spinach. Boiling slightly and saute. Season with ground green onion, sesame salt, salt, soy sauce and some sesame oil.
4. Rip the roots of broad bellflower into thin strips. After boiling, panbroil with ground green onion, sesame salt, salt and some sesame oil.
5. Sort the bracken and cut into reasonable size. Panbroil with ground green onion, garlic, soy sauce, sesame salt, pepper and sesame oil. Add a little bit of water and cook until tender.
6. Cut the green pea jelly block into thin slices. Season with salt and sesame oil.
7. Choose tender steak meat. Slice thin strips. Season with soy sauce, sugar and sesame oil.
8. Slightly toast the seaweed and cut into thin strips. Peel the chestnut and cut into same thin strips.
9. Put rice into the stone pot. Arrange the prepared ingredients on top nicely. Together with some chili paste and some beef stock, and heat it until very hot. Then mix together and enjoy.


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Kimchi Fried Rice (Kimchi Bokkum bap)





Basic Ingredients
Rice for one person, 2 stalks of kimchi, 1/4 of onion, 50g of minced pork, 3roots of green onion, 1 teaspoon of ground garlic, 1teaspoon of soy sauce, 1 tablespoon of sesame salt, 1 teaspoon of sesame oil, salt, pepper powder, cooking oil

Recipe
1. It is better to use a little under-cooked rice, or if there is any, cold rice.
2. Take out the insides of kimchi and cut them into small pieces.
3. Chop onions and green onions into small bits and mince the garlic.
4. Season the minced pork with soy sauce, minced garlic and pepper powder.
5. Saute the pork with cooking oil in frying pan. When the pork is cooked, put the onion and kimchi and cook more.
6. After five minutes, put in the minced garlic and green onion. Cook a little more and turn off the heat. Mix well after.
7. After mixing kimchi and pork with rice, turn on the heat again and taste with salt and pepper. Finally put a little bit of sesame salt and sesame oil.
8. Put the rice into the dish and sprinkle sesame salt. It maybe served with crushed toasted seaweed.


◈ Cooking Point ◈
If you keep cooking in high temperature, rice and spices can burn easily, so it is important to control the heat well.


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Cooked Rice with Assorted Vegetables (Bibim bap)





Basic Ingredients(4 servings)
4 cups of rice, 100g of young zucchini, 100g of broad bellflower roots, 100g of bracken, 100g of green pea jelly, 100g of beef, 4 eggs, 4 pieces of sea tangle, 1 stem of crown daisy

Recipe
1. Soak the young zucchini in salted water for a little while. Squeeze the water out and saute in a pan.
2. Take out the bitterness from the roots of broad bellflower roots by rubbing them with salt. Rip them into thin strips and season with salt, sugar, and chili powder.
3. Sort the bracken into the lengths of 4-5cm and wash them. Panbroil slightly after mixing well with seasoned soy sauce.
4. Cut the green pea jelly into think strips and mix with salt and sesame oil.
5. Cut beef into think strips and saute after mixing well with seasoned soy sauce.
6. Cook yolks and whites of the eggs separately like crepe. Cut into strips in 4-5cm length.
7. Cut sea tangle into 0.2 thickness and fry in oil.
8. Arrange the prepared ingredients nicely onto the freshly cooked rice.


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Rice with Beef and Mushroom (Soegogi beoseot deopbap)





Basic Ingredients
4 cups of rice, 100g of beef, 4 wild mushrooms, 1 onion, 1 pack of winter mushroom, 50g of dropwort, 1/2 root of green onion, 3 eggs, 50g of anchovy, 1 piece of sea tangle, 3 tablespoons of soy sauce, 2 tablespoons of cooking wine, pepper powder

Recipe
1. Soak the young zucchini in salted water for a little while. Squeeze the water out and saute in a pan.
2. Take out the bitterness from the roots of broad bellflower roots by rubbing them with salt. Rip them into thin strips and season with salt, sugar, and chili powder.
3. Sort the bracken into the lengths of 4-5cm and wash them. Panbroil slightly after mixing well with seasoned soy sauce.
4. Cut the green pea jelly into think strips and mix with salt and sesame oil.
5. Cut beef into think strips and saute after mixing well with seasoned soy sauce.
6. Cook yolks and whites of the eggs separately like crepe. Cut into strips in 4-5cm length.
7. Cut sea tangle into 0.2 thickness and fry in oil.
8. Arrange the prepared ingredients nicely onto the freshly cooked rice.


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Rice with Bean sprouts and Vegetables (Kongnamul bap)





Basic Ingredients
4 cups of rice, 100g of beef, 4 wild mushrooms, 1 onion, 1 pack of winter mushroom, 50g of dropwort, 1/2 root of green onion, 3 eggs, 50g of anchovy, 1 piece of sea tangle, 3 tablespoons of soy sauce, 2 tablespoons of cooking wine, pepper powder

Recipe
1. Soak the young zucchini in salted water for a little while. Squeeze the water out and saute in a pan.
2. Take out the bitterness from the roots of broad bellflower roots by rubbing them with salt. Rip them into thin strips and season with salt, sugar, and chili powder.
3. Sort the bracken into the lengths of 4-5cm and wash them. Panbroil slightly after mixing well with seasoned soy sauce.
4. Cut the green pea jelly into think strips and mix with salt and sesame oil.
5. Cut beef into think strips and saute after mixing well with seasoned soy sauce.
6. Cook yolks and whites of the eggs separately like crepe. Cut into strips in 4-5cm length.
7. Cut sea tangle into 0.2 thickness and fry in oil.
8. Arrange the prepared ingredients nicely onto the freshly cooked rice.


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Octopus Casserole (Nakji Jeongol)





Basic Ingredients
2 octopus, 200g beef, 80g zucchini, 10 mushrooms, 50g carrot, 1 root of green onion

◈ sauce for octopus ◈
2 tablespoons of chili paste, 3 tablespoons of chilipowder, 2 tablespoons of ground garlic, 2 tablespoons of ground green onion,sesame salt, sesame oil

◈ sauce for beef ◈
2 tablespoons of soy sauce, 1 tablespoons of ground greenonion, 1 teaspoon of ground garlic, sugar, sesame salt, pepper powder, sesame oil

Recipe
1. Take the ink-well off the octopus. Scrub the salt onto the octopus to take out the silt. Wash off thoroughly and cut in 5cm lengths.
2. To make the sauce, mix chili paste, chili powder and soy sauce together with chopped green onion, garlic, sesame salt and sesame oil.
3. Marinate the octopus using part of the sauce(made in 2).
4. Cut the green pea jelly into think strips and mix with salt and sesame oil.
5. Put chopped green onion, garlic, sesame salt, sugar, pepper powder and sesame oil in soy sauce to make 'bulgogi' sauce.
6. Marinate the thinly sliced beef in the sauce made in 4.
7. Cut the zucchini in half and slice it.
8. Cut carrots and big green onions in 4cm lengths.
9. In a casserole pan, saute the beef from 5 and then boil in water.
10. When the beef is boiled, put in the vegetables and octopus. Season to taste.


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Kimchi Stew (Kimchi tchigae)





Basic Ingredients
1/4 head of kimchi, 100g pork, 1/2 onion, 1/2 a root of green onion, 2tablespoons of chili powder, 1 tablespoon of ground garlic, salt, pepper powder, chili

Recipe
1. Cut kimchi into small pieces.
2. Prepare pork belly. Cut them into dice.
3. Slice onion thickly. Minced garlic and cut the green onion diagonally.
4. Put kimchi, pork and chili powder into a pot and add a little bit of water. Mix well so the there is no chili powder lumps.
5. (If you want to make the stew not so spicy, add kimchi juice instead of the chili powder and boil.)
6. Add water again to 4 and boil. Add onion later.
7. If the kimchi is cooked, add minced garlic, green onion and chilli, and boil again.
8. Season.


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Mushroom Army Stew (Boodae tchigae)





Basic Ingredients
1/4 head of kimchi, 100g pork, 1/2 onion, 1/2 a root of green onion, 2tablespoons of chili powder, 1 tablespoon of ground garlic, salt, pepper powder, chili

Recipe
1. Cut kimchi into small pieces.
2. Prepare pork belly. Cut them into dice.
3. Slice onion thickly. Minced garlic and cut the green onion diagonally.
4. Put kimchi, pork and chili powder into a pot and add a little bit of water. Mix well so the there is no chili powder lumps.
5. (If you want to make the stew not so spicy, add kimchi juice instead of the chili powder and boil.)
6. Add water again to 4 and boil. Add onion later.
7. If the kimchi is cooked, add minced garlic, green onion and chilli, and boil again.
8. Season.


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Bean sprout / Cucumber Cold Soup (K'ongnamul·Oi Naengkuk)





Basic Ingredients

for Cucumber Cold Soup
1 cucumber, 1 red chili, 1/2 a root of green onion, 4 cups of water, salt, vinegar, sugar, garlic, sesame salt
for Bean sprout Cold Soup
200g bean sprouts, 1 red chili, 1/2 a root of green onion, 4 cups of water, salt, sesame salt, chili, ground green onion, minced garlic

Recipe

Basic Ingredients
1. Take off the roots' ends and wash. Put them in a pot and boil.
2. Add salt, green onion, sesame salt and small chili to 1. and then add water. Put in red chili and then boil slightly. Add salt later to taste.
3. Cool 2. and serve with ice.

Cucumber Cold Soup

1. Rub the cucumber with salt to clean it. Slice thinly and diagonally, then cut them into thin strips.
2. Cut red chili and green onions diagonally.
3. Boil the water first and then add spices.
4. Add ingredients from 1. in 3. Serve with red chili, green onion and ice.

◈ Cooking Point ◈
Chili powder can be used instead of red chili for cucumber cold soup. When you make the cold soup, boil the soup first and then use it after cooling it. If you are using cucumber or seaweed, it's better to add some vinegar.


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Seafood in an Unglazed Earthenware Bowl (Haemul Ttukpaegi)





The easy and clean taste makes it good for chasing away a hangover. Due to fresh shrimps, clams, crabs and other seafood, it is a good meal for people who drinks often. Use the clams after soaking them in water overnight to remove salt. To get a better taste, sea tangle stock should be used. If a little spicy taste is wanted, put a lot of chili powder. To keep up with artistic effect, the earthenware bowl should be used, and it would keep the food warm till the end.

Basic Ingredients
4 shrimps, 150g clams, 1/2 squid, 1 crab, 100g tofu, 2 green chili, 1 red chili, 1/2 a root of green onion, 50g dropworts, 1 piece of sea tangle, 2 tablespoons of chili powder, 3 tablespoons of soy bean paste, ground garlic, ground ginger, salt, pepper powder, cooking wine, crown daisy

Recipe
1. Put the clams into a weak salted water overnight to take out the silt and then wash several times.
2. Peel the squid and wash. Cut into a bite size. Shrimps will be used in whole so they should be thoroughly cleaned.
3. Wash the crab cleanly with water. Grab the back shell and its stomach, and split it apart. Take off the long and thin gill stuck to the stomach area. Also take off the sharp ends of its legs. Wash them with running water and cut the claws. Cut into 4, vertically and horizontally.
4. Tofu should be cut flatly, and cut the green chili, red chili and green onion diagonally.
5. Wash the dropwort roughly, then soak it salted water to remove dirts and insects. Wash it with running water and cut in 6-7cm lengths.
6. Put sea tangle in a pot and add water. Bring to boil. Take out the sea tangle and dissolve the soy bean paste. Put the seafood and boil.
7. Add chili powder, cooking wine, minced garlic, ground ginger and boil. Put tofu, green chili, red chili, green onion and dropwort. Add salt and pepper to taste.
8. When it boils, take off the bubbles on top and serve in an unglazed earthenware bowl.

◈ Secret Behind the Taste - Getting rid of silt in clams ◈
It is very important to make sure there is no silt left in clams. First rub the salt on the surface of clams and then soak them in salted water overnight. When all the dirts have sank to the bottom, wash it again before using it.


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Pine-Mushrooms in Chafing Dish (Shinsollo)





Basic Ingredients
150g beef brisket, 150g radish, basic spices, various fish fillets, 150g beef, 20g green onion, 3 pine-mushrooms, 3 eggs, 150g fish, chili, 5 roots of dropwort, walnuts, 3 cups of beef stock

Recipe
1. Put radish and brisket into a pot and add water. Bring to boil. When the beef is cooked, take it out and cut it into thin slice. Mix with soy sauce, ground green onion, garlic, pepper powder and sesame oil.
2. Make a little thick slices of fish fillet. Season with salt and pepper. Cover the fillet slices with flour and egg, and cook.
3. Prepare beef sirloin and slice thinly. Season with soy sauce, chopped green onion, sea tangle, pepper and sesame oil.
4. Wash the pine-mushrooms and cut them, retaining the shape.
5. Add salt and beat it well. Fry it.
6. Cut the dropwort stem in 10cm lengths. Put them using a skewer, sprinkle the flour and use eggwash . Pan fry.
7. Take the shell off the walnuts. put them in warm water and the peel it off with a stick.
8. Put the beef from 1. on the bottom of the chafing dish. Cut the grilled fillet in a bite size and put them around the dish. put the marinated beef near the spout of the dish.
9. Arrange the prepared ! pine-mushrooms, fried egg, red chili, green chili and drop wort-on-stick around the dish. Decorate with walnuts.
10. Add soy sauce and salt to the beef stock and pour it over 9. Boil.


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Crab Stew (Koatgaetang)





Basic Ingredients
2 crabs, 200g radish, 150g zucchini, 1/2 onion, 2 green onion, 2 red chili, 1/2 a root of green onion, 30g anchovy, 1 piece of sea tangle, 2 tablespoons of ground garlic, 4 tablespoons of soy bean paste, 1 teaspoon of chili powder, salt

Recipe

Making Anchovy/Sea Tangle Stock
Put enough water in a pot and put in the prepared anchovy and sea tangle. Boil for a while.

Preparing Crabs
Take off the hard cover shell. Wash the ends of the leg cleanly and chop it.

Preparing Vegetables
Radish should be cut into 1.5cm×1.5cm×3mm size and the zucchini should be cut rather thickly in semi-circled shape. Cut the onion into bite sizes. Green chili, red chili and green onion should be cut diagonally.

Dissolving Soy Bean Paste in Water
Dissolve some soy bean paste in the stock make in 1. Put the radish and boil. When it is cooked, put the crab and boil. When it boils, put in chili powder, zucchini, onion, green chili, red chili, green onion and garlic. Add salt.

◈ Cooking Point ◈
Chili powder can be used instead of red chili for cucumber cold soup. When you make the cold soup, boil the soup first and then use it after cooling it. If you are using cucumber or seaweed, it's better to add some vinegar.


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Potato, Tofu and Clam Stew (Jogaetang)





Basic Ingredients
150g Potatoes, 40g tofu, 5 clams, 1.2 red chili, 2 green onion, 1 piece of sea tangle, 1 tablespoon of ground garlic, salt, pepper

Recipe
1. Peel the potato. Cut it into 4 or 5 according to the size.
2. Cut the tofu into dice. Red chili should be cut diagonally and the green onion in 3cm lengths.
3. Boil some water with sea-tangle in a pot. When it boils, put the clams. When the shells open up, take out the clams and the sea tangle. Leave the soup.
4. Put the potato in 4. When the potatoes are cooked, put the cooked tofu, red chili, minced garlic, clams and bite-size sea tangle, and boil. Add salt and pepper to taste.


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Bone and Internals Soup (Sollongtang)





Basic Ingredients
Bones (knee bone of ox, other bones of ox), beef (brisket, shank, beef tongue), ginger

◈ sauce ◈
ground green onion, chili powder, salt, pepper.

◈ chili sauce ◈
1 tablespoon of seasoned soy sauce, 1 tablespoon of beef stock, 2 tablespoons of ground green onion, 1 teaspoon of minced garlic, 3 tablespoons of chili powder, 1 teaspoon of sesame salt, pepper powder, sesame oil

Recipe
1. Chop the bones. Soak them in water to take out the blood.. Add ginger and garlic. Skim and deglaze.
2. Chop the meat into reasonable sizes and wash. Boil together with bones for a long time.
3. When the meat is cooked, cool it and then slice thinly.
4. Wash the green onion and cut into small pieces.
5. Put the white soup into an unglazed earthenware bowl or other deep soup bowl, and accompany it with the meat.
6. Put green onion, garlic, chili powder, sesame salt, pepper and sesame oil into the soy sauce to make 'da-de-gi' chilli sauce.
7. Put rice into the soup from 5. Add salt, pepper, garlic and green onion etc. to taste.
8. Depending on your taste, add 'kak-doo-gi' kimchi juice or 'da-de-gi' chilli sauce.

◈ Cooking Point ◈
Originally, you put buckwheat noodles in the soup. However, nowadays, you can put other thin noodles, or Chinese noodles.


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Beef and Vegetable Casserole (Soegogi Yachae Jeongol)





It is a very nutritious food, mixed with beef and remnants of vegetables. It can be a very easy food to make when there is a lot of left over vegetables or when it is too much to make various side-dishes. It can be also special if made with soy bean paste and chili paste instead of soy sauce. Dropwort, which is a part of the basic ingredients, can have a lot of insects so it must be handled properly. It is best to soak it in water and then wash it thoroughly several times.

Basic Ingredients
600g brisket, 20 sesame leaves, 100g dropworts, 5 stems of crown daisy, 2 1/2 roots of green onion, 1/4 onion, 5 garlic, a little bit of perilla seeds, salt, pepper powder

◈ sauce ◈
1 tablespoon of soy bean paste, 2 tablespoons of chili paste, 2 tablespoons of chili powder, 2 tablespoons of cooking wine, 2 tablespoons of perilla seeds, 1 tablespoon of soy sauce, 2 tablespoons of ground garlic, 1 teaspoon of ground ginger, pepper powder

Recipe
1. Put the brisket into the cold water to soak out the blood. Boil with onion, garlic and green onion for over an hour.
2. Rip the brisket thinly with hands.
3. Sort the dropwort and wash. Cut them in reasonable lengths. Soak them in salt water. Wash again after to make sure there is no dirt or insects left.
4. Trim the crown daisy and leeks. Wash them in running water. Then cut in suitable size. Cut thick green onions vertically and cut in lengths similar to other vegetables. Wash the sesame leaves and cut in large sizes.
5. Mix soy bean paste, chili paste, chili powder, ground garlic, ground ginger, soy sauce for soup, pepper powder, cooking wine, perilla seed powder to make the casserole sauce.
6. Arrange the various vegetable nicely around the casserole pan. Put the brisket on top, then sprinkle the sauce and perilla seeds.
7. Pour in boiling beef stock over and once it boils again, add salt and pepper.

◈ Cooking Point ◈
Boil the brisket for over an hour. if you can poke the meat easily with a chopstick, it means it has been cooked just right.
It is important to soak the dropwort in salted water and then wash several times to make sure all dirt and insects have come out.


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Potato Soup with Dough Flakes (Kamja Soojaebi)





Basic Ingredients
4 cups of flour, 2 cups of water, 2 potatoes, 1 medium size zucchini, 50g dried anchovy, 1 egg, green onion, garlic

Recipe
1. Make the dough with water. Wrap it in a plastic bag and leave it for a while.
2. Take out the guts and take off the heads of the dried anchovy. Boil water, then take them out. Add minced garlic and salt to make anchovy stock.
3. Cut the zucchini in half vertically and chop them flatly.
4. Peel the potato and cut flatly. put the anchovy stock made in 2. and boil.
5. Take out the dough and knead it until soft.
6. When the potato from 4 . is nearly cooked, rip the dough in bite sizes and make them flat. Put them in the pot.
7. Beat the egg well.
8. Cut the green onion diagonally.
9. When the dough starts to float, put the green onion and boil. Put in the egg from 7. Take it off the heat.


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Clam Noodles Soup (Jogae Kalkuksoo)





Use the dough made from soy bean flour and refrigerating it. When the dough is made, soy bean flour should be added to the flour, mixed with egg and salt. To make the dough chewy, it should be put in the refrigerator for 30 minutes.
When the stock is made with clams, it brings out a refreshing taste. Silt should be removed before being used. Also boiling it too long makes it too tough so it should be boiled only until the shell opens up a little.

Basic Ingredients
400g clams, 200g zucchini, 1 onion, 4 roots of green onion, 3 cups of flour, 1/2 cup of soy bean flour, 1 egg, 30g anchovy, 1 piece of sea tangle, 1 tablespoon of ground garlic, soy sauce for soup, salt

Recipe
1. Put the clams in salted water to remove silt and wash in running water.
2. Boil water with anchovy and sea tangle. When it boils, put in the clams. When they are cooked, take out the clams separately, and strain the anchovy and sea tangle. The soup made here should be left for later use.
3. Zucchini should be cut flatly and onion should be cut rather thickly. Trim the green onion and cut into 5-6cm lengths.
4. Make the dough by mixing the flour, soy bean flour, egg, water and salt. Put it in the refrigerator for about 30 minutes.
5. Flat out the dough from the refrigerator with a rolling pin. Roll the dough sheet and slice thinly. Unroll gently with fingers.
6. Put the noodles in the pot and boil. Then put the clams and vegetables. When the noodles are cooked, add garlic and soy sauce.


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Rice Cake Soup (Tteokkuk)





Basic Ingredients
4 long chunks of rice cake, 200g brisket, 100g round beef, 1 fried egg, 1 root of green onion

for seasoned soy sauce
ground green onion, ground garlic, pepper, sesame oil, sesame salt

Recipe
1. Put the brisket in cold water to soak out the blood. Put the brisket in cold water in a pot and start to boil it. 2. When the meat is cooked, take it out.
3. Cut some of the rice cake into 1cm lengths. Rub the middle of the round shaped rice cake slices with a bamboo knife to make the slices '8' shape. Slice the rest thinly diagonally to from oval shapes. Wash roughly in cold water.
4. The boiled meat from 1. should be sliced thinly, while the minced beef should be seasoned and saute in oil. Part of the minced beef should be made into meatballs. Put them in egg and then cook them.
5. Beat the egg and fry it. Slice into thin strips. Cut part of it into shapes of dominoes.
6. Cut the green onion diagonally.
7. When the beef stock made in 1. boils, put in the oval shaped rice cakes in first. When it boils, put the cooked beef, garlic, green onion and meatballs. Serve in a bowl with thin strips of eggs on top.
8. When the beef stock boils, put in the '8'shaped rice cakes. After it boils, serve in a bowl with cooked beef, cooked minced beef, and egg.

◈ Cooking Point ◈
Before making the dough, it is better to sift the dough. When you're kneading the dough, hitting it hard on the board makes it more chewy.


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Cold Buckwheat Noodles (Naeng myun)





Basic Ingredients
500g buckwheat noodles, 200g brisket, 70g cucumber, 100g radish kimchi, 1/4 pear, 2 eggs, 5 cups of beef stock, soy sauce, salt, sugar, vinegar, mustard or 'da-de-gi' chili sauce

Recipe
1. Boil the brisket in plenty of water. Cool it and take off the oil on top. add a little bit of salt, sugar, vinegar and soy sauce.
2. Cool the beef and cut into thin slices. Halve the cucumber and preserve it with salt. Squeeze out the water and slightly. Cook it on a pan without oil.
3. Radish should be cut into thin flat slices. Preserve in salted and then squeeze out the water. Season it with vinegar, sugar, salt and chili powder.
4. Pears should be cut round and flat. The egg should be 1/2 fully cooked and then halved.
5. Boil the buckwheat noodles. When they are cooked, take them out and rinse in cold water several times. 6. Drain out the water.
7. Put the noodles in a bowl and arrange the prepared ingredients nicely. Pour the beef stock into the bowl. 8. Serve it with hot mustard or 'da-de-go' chili sauce.


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Pork Ribs BBQ (Toeji kalbi kui)





Basic Ingredients
1.8kg pork ribs, 2 tablespoons of ginger juice, 3 tablespoons of clear strained rice wine

for sauce
8 tablespoons of chili paste, 2 tablespoons of chili powder, 1 tablespoons of soy sauce, 2 tablespoons of sugar, 3 tablespoons of ground garlic, 1/2 cup of chopped green onion, sesame salt, pepper, sesame oil

Recipe
1. Cut the ribs into 6-7cm lengths. Take off the fat and tough muscles. put the knife in to the bones and then flat out the muscle attached to the bone. Make knife marks on the meat.
2. Marinate the prepared pork in clear strained rice wine and ginger juice.
3. Prepare the sauce by mixing chili powder, soy sauce, sugar, minced garlic, green onion, sesame salt, pepper and sesame oil in chili paste.
4. Marinate the prepared pork from 2. with sauce from 3.
5. Grill the pork in high heat by turning it often. To make sure it is thoroughly cooked, lower the heat and cook slowly.
6. It is a good idea to cook some whole garlics with it.


◈ Cooking Point ◈
Pork ribs are usually cooked spicy with chili paste, but for a simpler taste, after marinating the meat in rice wine and ginger juice, marinate in 'bul-go-gi' sauce. If the meat is cooked slowly in low heat, the meat becomes tough, so cooking quickly in high heat is better.


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http://www.koreainfogate.com



me,
HyunJoonzGirl~*

Here is a recipe that I have tried myself and got really great results :

BANANA BREAD
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
2 eggs, beaten
1/4 cup butter, melted
3 bananas, mashed

optional : 1/2 teaspoon of vanilla extract, I recommend this but not necessary
1. Grease and flour two 7x3 inch loaf pans. Preheat oven to 350 degrees F (175 degrees C).
2. In one bowl, whisk together flour, soda, salt, and sugar. Mix in slightly beaten eggs, melted butter, and mashed bananas. Stir in nuts if desired. Pour into prepared pans.
3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a wooden toothpick inserted in the center comes out clean.

Could anyone recommend me a good sponge cake recipe?

I wanted to make this but couldn't find the canned pumpkin or cool whip in stores. So, if anyone makes this, tell me how it tastes.

Creamy Ginger Pumpkin Pie

2 15-ounce cans pumpkin pie mix
1 container Cool Whip Light
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1 graham cracker crust

-Preheat oven to 425 degrees.
-Follow mixing directions as instructed on the can of pumpkin pie mix.
-Blend in 3/4 Cool Whip in lieu of milk and fold in ginger.
-Puree in the blender and pour into graham cracker crust.
-Bake for 15 minutes.
-Reduce the temperature to 350 degrees, and bake for an additional 40-50 minutes.
-Let cool and garnish with Cool Whip and/or pumpkin seeds

veal marsala

get some veal cuts, if you have a meat mallet, then use that to pound to 1/4" inch, a pan will work too.
some marsala wine
pasta noodles
mushrooms
butter and flour
onions, julieenne
oil
salt and pepper

add oil to the pan,once the veal has been pounded, coat with flour and cook it, shouldnt take too long. set it aside
saute the mushrooms and onions until browned. then add the marsala wine. dont add too much. add the cooked veal. in a seperate pan, get the butter and flour ready. use equal parts butter and flour. get it to a nice brown color. then add it to the mixture. just stir it until everything is incorporated.

top with pasta, you're done

I really think this should be organized in to categories.

Breads


Breadsticks
Garlic Breadsticks

8 servings

1/2 cup PHILADELPHIA Fat Free Cream Cheese, softened
1 tsp. garlic powder
1 can (11 oz.) refrigerated soft breadsticks

MIX cream cheese and garlic powder.

UNROLL breadstick dough into 8 pieces. Spread each piece with 1 Tbsp. cream cheese mixture. Fold each piece of dough in half; twist slightly. Place on ungreased cookie sheet.

BAKE at 350°F for 15 minutes or until golden brown.

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Coffeecakes
NILLA® Streusel Coffee Cake

20 servings

50 NILLA Wafers, divided
1-1/2 cups flour
1 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/4 cup (1/2 stick) butter or margarine, softened
1-1/2 cups granulated sugar
1 tsp. vanilla
2 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. butter or margarine
1/2 cup coarsely chopped PLANTERS Pecans
1/2 tsp. ground cinnamon


PREHEAT oven to 350°F. Coarsely chop 20 of the wafers; set aside for later use. Finely crush remaining 30 wafers; place in medium bowl. Add flour, baking powder and baking soda; mix well. Set aside. Beat 1/4 cup butter and the sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in vanilla. Add eggs, 1 at a time, beating until well blended after each addition. Add flour mixture alternately with the sour cream, beating well after each addition.

MICROWAVE 2 Tbsp. butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Add the reserved chopped wafers along with the pecans and cinnamon; mix well. Spoon half of the cake batter into greased 12-cup fluted tube pan or 10-inch tube pan; top with half of the pecan mixture. Repeat layers.

BAKE 45 to 55 min. or until toothpick inserted near center comes out clean. Cool 10 min. in pan on wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto wire rack; gently remove pan. Cool completely. Invert cake onto serving platter, streusel-side up, to serve.

*To add a simple glaze, mix 1-1/2 cups powdered sugar and 2 Tbsp. milk until well blended. Drizzle over cooled cake. Let stand until set.*





Cinnamon-Crusted Coffee Cake

24 servings or 2 cakes

1 pkg. (2-layer size) yellow cake mix
3 eggs
1/3 cup oil
1-1/3 cups brewed MAXWELL HOUSE Decaffeinated Coffee, cooled
1 cup firmly packed brown sugar
2 tsp. ground cinnamon
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup PLANTERS Walnut Pieces



PREHEAT oven to 350°F. Beat cake mix with eggs, oil and coffee in large bowl with electric mixer on medium speed until well blended. Pour evenly into 2 greased (9-inch) round cake pans.

MIX brown sugar and cinnamon in medium bowl. Stir in coconut and walnuts; sprinkle evenly over cake batter.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Cool completely on wire racks before removing cake layers from pans.

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Quick-and-Easy Streusel Cake

16 servings

1 pkg. (2-layer size) yellow cake mix
3 eggs
1/3 cup vegetable oil
1-1/3 cups orange juice
1 cup firmly packed brown sugar
2 tsp. ground cinnamon
1/2 cup POST HONEY BUNCHES OF OATS With Almonds Cereal
1/2 cup chopped dried cherries



PREHEAT oven to 350°F. Beat cake mix with eggs, oil and orange juice with electric mixer on medium speed until well blended. Pour into greased 13x9-in. baking pan.

MIX brown sugar and cinnamon in medium bowl. Stir in cereal and dried fruit; sprinkle evenly over batter in pan.

BAKE 30 min. or until toothpick inserted in center comes out clean. Cool completely on wire rack.

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Chocolate Chunk-Cinnamon Coffee Cake

32 servings

pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks
3/4 cup PLANTERS Pecan Pieces
2 cups sugar, divided
1-1/2 tsp. ground cinnamon
2-2/3 cups flour
1-1/2 tsp. baking soda
3/4 tsp. CALUMET Baking Powder
1/2 tsp. salt
3/4 cup (1-1/2 sticks) butter or margarine, softened
3 eggs
1 tsp. vanilla
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream



PREHEAT oven to 350°F. Mix chocolate, pecans, 2/3 cup of the sugar and the cinnamon; set aside. Mix flour, baking soda, baking powder and salt; set aside.

BEAT butter and remaining 1-1/3 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Add flour mixture alternately with the sour cream, beating after each addition until well blended. Spoon half of the batter into greased 13x9-inch baking pan; top with half of the chocolate mixture. Repeat layers.

BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into 32 squares to serve.


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Muffins

Apple-Walnut Muffins

12 servings

1-1/2 cups flour
1/3 cup firmly packed brown sugar
1 Tbsp. CALUMET Baking Powder
1 tsp. ground cinnamon
1 egg
1 cup fat free milk
1/3 cup unsweetened applesauce
1 Tbsp. vegetable oil
1-1/2 cups POST Raisin Bran Cereal
1 medium apple, peeled, finely chopped (about 3/4 cup)
3/4 cup chopped PLANTERS Walnuts



PREHEAT oven to 425°F. Mix flour, sugar, baking powder and cinnamon in large bowl; set aside. Beat egg, milk, applesauce and oil in small bowl with wire whisk until well blended. Stir in cereal; let stand 5 min. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in apples and walnuts.

SPOON batter evenly into 12 greased or paper-lined medium muffin cups.

BAKE 20 min. or until toothpick inserted in centers comes out clean. Cool 5 min.

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HONEY MAID® S'more Muffins

12 servings


3 cups HONEY MAID Graham Cracker Crumbs
1/4 cup sugar
2 tsp. CALUMET Baking Powder
1 cup milk
1 egg, lightly beaten
2 Tbsp. honey
4 squares BAKER'S Semi-Sweet Baking Chocolate, chopped, divided
1/2 cup JET-PUFFED Miniature Marshmallows
3 squares HONEY MAID Honey Grahams, coarsely crumbled



PREHEAT oven to 350°F. Mix crumbs, sugar and baking powder in medium bowl. Add milk, egg and honey; stir just until moistened. Stir in 1/2 cup of the chopped chocolate.

SPOON batter evenly into greased muffin pan, filling each cup 2/3 full. Mix remaining chopped chocolate, marshmallows and crumbled grahams; sprinkle evenly over batter in pan. Press lightly into batter.

BAKE 22 minutes or until lightly browned. Let stand in pan on wire rack 5 minutes; remove from pan. Serve warm.

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CHIPS AHOY!® Banana Muffins
12 servings

20 CHIPS AHOY! Real Chocolate Chip Cookies, coarsely crushed, divided
2 medium ripe bananas
1 egg
1/2 cup milk
3 Tbsp. vegetable oil
1-1/4 cups flour
1/3 cup firmly packed light brown sugar
1 Tbsp. CALUMET Baking Powder



PREHEAT oven to 400°F. Remove 1/2 cup of the crushed cookies; set aside for the topping. Mash bananas with fork in large bowl. Add egg, milk and oil; mix well. Stir in combined flour, sugar and baking powder just until moistened. Stir in remaining crushed cookies.

SPOON evenly into 12 medium muffin cups sprayed with cooking spray. Sprinkle with reserved crushed cookies.

BAKE 20 min. or until toothpick inserted in centers come out clean. Serve warm or cooled

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Banana Crumb Muffins

Makes 10 muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

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Quickbreads

Raisin Nut Bread

16 servings

2 cups POST SELECTS GREAT GRAINS Raisins, Dates, Pecans Whole Grain Cereal, divided
1/2 cup (1 stick) butter or margarine, melted, divided
3/4 cup sugar, divided
1-1/3 cups milk
1 egg
2 cups flour
1 Tbsp. CALUMET Baking Powder
1/2 tsp. ground cinnamon



PREHEAT oven to 350°F. Mix 1/2 cup of the cereal, 2 Tbsp. of the butter and 1 Tbsp. of the sugar until well blended; set aside. Mix remaining 1-1/2 cups cereal, remaining butter and the milk in medium bowl. Let stand 5 minutes. Add egg and remaining sugar; mix well. Stir in flour, baking powder and cinnamon just until blended.

SPREAD into 8x4-inch loaf pan sprayed with cooking spray. Sprinkle with the reserved cereal mixture; press gently into batter.

BAKE 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack; remove from pan. Cool completely. Cut into 16 slices to serve.

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Favorite Banana Bread

16 servings

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1/4 cup (1/2 stick) butter or margarine, softened
1 cup mashed ripe banana (about 3 medium bananas)
2 eggs
2-1/4 cups flour
1-1/2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1 cup chopped PLANTERS Walnuts



PREHEAT oven to 350°F. Beat cream cheese, sugar and butter in large bowl with electric mixer on medium speed until well blended. Add banana and eggs; mix well.

ADD combined dry ingredients; mix until moistened. Stir in walnuts. Pour into greased and floured 9x5-inch loaf pan.

BAKE 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely on wire rack. Cut into 16 slices to serve. Store leftover bread in refrigerator.


---------------------------------------------

Chocolate Banana Bread
16 servings

2 squares BAKER'S Unsweetened Baking Chocolate
1-1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 eggs
3/4 cup firmly packed brown sugar
3/4 cup buttermilk
1/2 cup oil
1 fully ripe medium banana, mashed (about 1/2 cup)
2-1/2 cups POST SELECTS BANANA NUT CRUNCH Cereal, divided
1 tsp. oil



PREHEAT oven to 350°F. Place chocolate in microwavable bowl. Microwave on HIGH 1 to 2 minutes or until almost melted, stirring after 1 minute. Stir until chocolate is completely melted; cool.

MIX flour, baking soda and salt in large bowl; set aside. Beat eggs in medium bowl; stir in chocolate, sugar, buttermilk, 1/2 cup oil and the banana. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in 2 cups of the cereal. Spoon batter into greased 9x5-inch loaf pan. Crush remaining 1/2 cup cereal in small bowl. Add 1 tsp. oil; mix well. Sprinkle evenly over batter.

BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Cut into 16 slices to serve

I think its nice that people are contributing recipes, but its pointless when you havent tried it yourself. You dont know if the recipe is actually going to taste good or not. Personally I only post recipes that I've tried myself on Soompi.

That being said, here are some recipes that I've tried recently:


Eggless Tofu Spinach Quiche
1 (8 ounce) container tofu
1/3 cup 1% milk (doesnt matter what kind of milk really)
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon minced garlic
1/4 cup diced onion
2/3 cup shredded Cheddar cheese
1/2 cup shredded Swiss cheese
1 unbaked 9 inch pie crust

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a blender, combine tofu and milk; process until smooth, adding more milk if necessary. Blend in salt and pepper.
3. In a medium bowl, combine spinach, garlic, onion, Cheddar cheese, Swiss cheese and tofu mixture. Mix well, and pour into prepared pie crust.
4. Bake in preheated oven for 30 minutes, or until set and golden brown on top. Let stand 5 minutes before cutting.

My rating : 5 /5
personally I loveeee tofu!!! So it was great. Actually you basically dont taste the tofu at all T_T but it was YUMMMMMMMY~~ I made it for umma and appa and my appa especially fluffed it, and usually he hates my stuff.

Cream Cheese Pound Cake
1 (8 ounce) package cream cheese
1 1/2 cups butter
2 cups white sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract

1. Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
2. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
3. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
4. Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

My rating : 5/5
REALLY flavorful.. ah fluffed it. The original recipe called for 3 cups of sugar but I made it that way and it was SOOO FREAKING sweet , intoxicating. So I recommend 2! 2 is REALLY enough.

Eat sprout and eat it raw..going organic on the cheap.

1. Get some organic sprout beans
2. Soak them in water for 4 hours
3. Pour the water away
4. Put them into a container with a lid- a small metal kettle or a glass jar will do (if using a jar you'll need a piece of cheesecloth to cover the top and a rubber band to secure it to the top of the jar)
5. Spray water over the beans and rinse out twice a day for three days
6. Eat happily and store remainding in the fridge.

Everyone's recipes look so good- I can't wait to try some of them! I'm doing my Halloween baking this weekend, and I just finished the pumpkin bread. It's pretty easy and it makes the whole house smell good. Actually, maybe not... My "whole house" is a studio apartment... Anyway,

Pumpkin Bread

Set a rack in the middle of the oven and preheat to 350F. Grease a 9"X5"X3" loaf pan and set aside. In a large bowl combine:
1 Cup flour
1 Cup brown sugar
1 Tablespoon baking powder
2 Teaspoons cinnamon
1/4 Teaspoon salt
1/4 Teaspoon baking soda
1/2 Teaspoon nutmeg
1/4 Teaspoon ground ginger
1/4 Teaspoon ground cloves
I like to be pretty generous with the spices, so sometimes I add more, especially of the cinnamon. Before going on, it may help to stir through with a fork or whisk to break up any lumps from the sugar.

Add:
1 Cup canned pumpkin
1/2 Cup milk
2 eggs
1/3 Cup vegetable shortening
If you have an electric mixer, now is the time to pull it out. Stir until the dry ingredients are moistened, then beat on high speed (or vigorously by hand) for 2 minutes. In particular, try to make sure the shortening is broken up into small specks.

Add another:
1 Cup flour
Beat until combined.

If you like, stir in:
1/2-3/4 Cup chopped walnuts
1/2-3/4 Cup raisins

Spoon batter into the pan and bake for 60-65 minutes, or until a toothpick comes our clean. Cool in the pan for ten minutes, then turn out onto a towel or wire rack and let cool completely. Some people say it's best to wrap it up in plastic wrap and wait overnight until eating, but I think it's fine as soon as it's cool enough to slice- about 30 or 45 minutes you take it out of the oven.

Also, you can use this recipe to make muffins. For a standard, twelve-muffin pan, just reduce the baking time to 15 or 20 minutes.

If you bought a big can of pumpkin, you should still have a lot left over. I'm going to make pumpkin pie for my friends on Monday- if it's any good, I'll post that recipe too.

This Korean Cooking XANGA has a lot of easy, korean recipes.

Cheesy Broccoli Chicken
ingredients:
- 6oz chicken
- 4oz velveeta cheese
- half a can of condensed cream of mushroom soup
- 1/8C of milk
- 8oz frozen broccoli
cook the chicken. then add soup, milk, and broccoli. towards the end add the cheese and let it melt. stir it all up and serve.
(serves one hungry person)


Spam Musubi
ingredients:
- slices of spam
- 1/4C soy sauce
- 1/4C mirin
- 1/4C sugar (optional)
combine soy sauce, mirin, and sugar (optional). cook spam slices in this sauce. place cooked spam slices on rice.


Tomato Tortellini Soup
ingredients:
- 19oz tomato basil soup
- cheese filled tortellini
- 1T parmesan cheese
cook tortellini in soup. then top with parmesan cheese.
(serves two)

Does anyone have a good recipe for Korean shortrib bbq?!

I remember eating REAL korean bqq at my korean club tailgate and it was good! The meat was tendor and its sticky from the sugar that melted while cooking!

And my vietnamese version taste..bleh. These are times i wish i was viet

oh, i'm confused on the Kimchi it suppose to be the cabbage/ lettus or like the already pickled kimchi? 'cause i would really like to make the kimchi stew but i'm confused..

if you want to make kimchi jigae, take already-made really really ripe kimchi (i.e. not freshly made) and saute it with a bit of sesame oil. after you saute, you can either saute again with some meat OR add tuna/spam (optional), water, and kimchi juice.

theres a recipe here in english:

fancy version: http://www.xanga.com/item.aspx?user=korean...s&uid=328138549

simple version: http://www.xanga.com/item.aspx?user=korean...s&uid=328950669

I went to this xanga, did you read the entry about spam? It's crazy. It's helpful though, thanks.

Watermelon with 7up!

You just cut up watermelon into medium size dices and then add them to a bowl of chilled 7up. Adding cubes of ice is optional, to keep the dish cold, but eat the watermelon and drink the 7up before the ice all melts.

**Must use 7up. Taste is different with any other substitutes.

My auntie makes it for dessert when there's guests, or just when the weather gets hot. Absolutely delicious.

When I was younger, I would use water and sugar instead of soda... Soda works too?




They just made a new entry about Thanksgiving and an alternative chicken recipe for people who don't like turkey. It looks really good. But I'm only 15 and Mom doesn't like me to cook 'cuz she thinks I'll get hurt not to mention the fact that we don't have any supplies, either (no baking pans, flour, nada)

We only eat korean food. But I really wanna learn to cook..

^ found basic recipe on line....

Korean Home-Style Scallion Pancakes
Appetizers - Dough


INGREDIENTS

* 1 cup flour
* 4 scallions, root ends trimmed, cut into 2 inch / 5 cm lengths
* 1 t salt
* 1 1/2 cups cold water, or enough to make a moderately thin batter
* 2 oz / 55 g sweet red or green pepper, in 2 inch / 5 cm julienned strips
* Corn oil for frying

Dipping Sauce

* 2 T soy sauce
* 1/2 t dried hot red chili flakes
* 1/4 t Korean sesame oil
* 1 t thinly sliced green onion
* 1/2 t toasted sesame seeds


METHOD

In a large mixing bowl, combine flour, salt, water. Add scallions and peppers; mix thoroughly but gently.

Heat an 8-inch skillet over medium-high heat. Pour in a little oil and reduce heat to medium. Add half the batter mixture, which should make a pancake about 1/4 inch / 7 mm thick. Fry for 3 to 4 minutes, then flip pancake and fry another 3 to 4 minutes. Remove pancake and keep warm. Heat a little more oil in the skillet and add remaining batter. Fry on both sides and remove from skillet.

Slip pancakes onto a cutting board and cut each into 3-inch pieces. Quickly reassemble pieces in their original pancake shapes or present uncut pancakes which are then divided at the table.

Serve warm with traditional dipping sauce.

Dipping Sauce

Combine ingredients in a small bowl and serve at the table with pancakes. Makes about 3 tablespoons.



credits: veganfood.net

http://www.cooking.com/recipes/static/recipe203.htm
is this what you are looking for?

A recipe I made in Home Economics class:
(this is a pretty basic recipe)

Chocolate Coconut Truffles
Makes 16

Ingredients:
*1/2 250g packet of Shredded Wheatmeal biscuits/Marie Biscuits
*1/4 cup sultanas
*2 tbs cocoa
*1/4 cup coconut
*1/2 can condensed milk
*4 extra tbs coconut

Method:
1. Crush biscuits by rolling two at a time with a rolling pin. Place crumbs in a basin.
2. Repeat until all biscuits are crushed.
3. Add the sultanas, cocoa, coconut and condensed milk and mix well with a wooden spoon.
4. Place extra coconut on a plate.
5. Wet your hands and press dessertspoons of the mixture into balls.
6. Roll the balls in the extra coconut and place into the refrigerator to set.

(Personally, the truffles tasted better when they are not refrigerated, but its up to you )

Enjoy!

^Yeah why don't you? I've seen your food, looks god darned appetiting. I feel like something salty once in a while but sweets are easier to make in my perspective.

Oh. Yeah, I want that recipe too. If you guys know, what's it called? So I could look it up.

in korean it's called bibim bap. Basically, you just add whatever left over side dishes(banchan), then add gochujang(spicy red bean paste), sesame oil, bit of sugar, and sesame seeds and just mixed it all up.

It's usually best if you add namoo types(veggies) to it such as spinach, ferns(kosari), beansprouts, and etc.

The sauce which I mention can be spicy or sweet, depending on how much sugar you add to the gochujang(spicy red bean paste). If you just like it to be really spicy, you can omit the sugar and just add sesame oil and sesame seeds to it.

Green Tea Ice Cream



Ingredients:
200ml milk
200ml whipping cream
3 egg yolks
10g green tea powder
80g sugar


*Direction:
1. In a pot mix milk and cream together and bring to simmer. If you put more milk, you can enjoy the slushy feel, and if you have more cream, the ice cream becomes a lot creamier. Once the mixture comes to simmer, take it off the stove and let it cool in the refrigerator.
2. In a separate bowl, combine green tea powder, sugar, and egg yolks.
3. When the milk mixture has cooled completely, combine the green tea mixture with the chilled milk and cream.
4. When the mixture is thoroughly combined, pour it in a container and place it in the freezer.
5. Every 2 or 3 hours, take out the ice cream and stir to add air bubbles. The softness of the ice cream is supposedly determined by the amount of air bubbles in it.
6. You may add a bit of walnuts or almonds to make the ice cream a lot nuttier and give it some texture.

I think the one you are referring to is dukbokki, aka spicy rice cake. You can get recipe for it at www.xanga.com/koreancooking Just look at the list of recipes she listed on the left side.

Chocolate Truffle Loaf

ingredients:
18 pcs. graham crackers
1/2 cup unsweetened cocoa
1/4 cup confectionery sugar
1/2 cup butter or (1/2 whole butter)
3/4 cup condensed milk
1/2 cup cashew nuts or raisins
hershey's brown cow
all purpose cream
marshmallows

graham crackers should be powdered, combine with sugar / cocoa (set aside)
melt butter and add condensed milk
mix the dry and wet ingredients to form an even mixture
place it in a 6x3 loaf pan,
refrigerate for 2 hours
garnish with cream, topped with marshmallows and choco syrup (hersheys)


yummy

Does anyone know how to make:

Yak sik (Steemed sweet rice with sugar, cinnamon, water chestnuts and pine nuts)?

Here's a picture of what it looks like:

Yak Shik

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups glutinous rice

2 tablespoons soy sauce
2/3 cup sugar

1 1/2 cups chestnuts or walnuts
1 1/2 cups sliced jujubes and/or raisins
1/4 cup pine nuts
1 1/2 tablespoons cinnamon
1 tablespoon toasted sesame oil

Soak rice overnight. Cook thoroughly using a little less water than you would normally. Cook the chestnuts (not too soft though), pare and dice, or if using walnuts, chop coarsely.

Mash 1/3 of the rice well to make it sticky (with a potato masher, etc). There is no need to remove it from the pot first, just concentrate your efforts on only part of the rice.

Place the soy sauce and the sugar in a small pot and cook to soft ball. Add immediately to the rice along with all of the remaining ingredients.

Place the mixture on an oiled cookie sheet (or something similar). With oiled hands, spread the mixture to 1/2"-3/4" thick. Cover loosely, and once thoroughly cooled, cut into 1"x1 1/2" rectangles, making sure to oil the knife and sides of cuts.

Arrange nicely on a plate. If they are not thoroughly cooled or oiled they will stick together.

As an alternative way to serve this, just scoop the mixture into small bowls and serve with spoons.

Note: this is the simple, speedy way to do this. The traditional way is more involved with multiple long steamings, but this still comes out acceptably close.
Another note: "glutinous" rice actually does not contain any gluten, it is just called that because it is so sticky.

edited b/c I forgot an ingredient! Dangit! It's sesame oil.

toraji
riotmama to gruntygrrrl (9/02)

credits goes to toraji

O_O thank you so much!!! but... i have a question.. what is glutinous rice? Is it white colored? Where can you buy it and do you buy it looking for "glutinous rice?" or is it called something else?

it's sticky rice, you can buy chapssal (Hangul: 찹쌀) at the korean supermarket.

http://en.wikipedia.org/wiki/Glutinous_ric...rean_traditions

Here's a healthy and VERY simple salmon recipe I just did. I did this using the George Foreman grill.

Ingredients
Salmon (it was probably the size of my/your palm, 1/2 inch thick, 3 inch across)
Broccoli (about 4 or 5 florets)
Button Mushroom (1 big one, sliced)
Red Onion (1/2 inch slice)
Salt and pepper (season to taste)
Monterey Steak Seasoning (season to taste)
Olive Oil

1. Take your salmon filet and season it with the monterey steak seasoning, cover with plastic and let it sit in the fridge for 20 minutes.

2. Brush the onion, broccoli, and mushroom with olive oil and season with salt and pepper. Start grilling it on the Foreman grill for about 5 minutes.

3. Plate your vegetables. Take out the salmon and start grilling on the high heat for 7 minutes to get a nice crust, unplug the grill, and let the heat cook the fish for another 10 minutes.

Voila! A healthy meal.

I also just started a food/photography blog. I'll be adding more recipes/pictures as days go by =]
Peach Iced Tea

This will be the noobish recipe reply, but hey... it tastes good

Sriracha Chicken

As it sounds... the ingredients are simply:
2 tsp Olive Oil
As much sriracha sauce depeding on how spicy you want it
1 tsp of Salt
Chicken

Anything else after that is whatever you wanna put in

The recipe is even simpler:
1. Cut pieces of into small pieces or however big you want them. Really doesnt matter.
2. Heat up a frying pan and put olive oil on top.
3. Dump them chickn on the frying pan and let'em cook for a while
4. When it starts turning white, at salt
5. Now at the sriracha sauce
6. Fry until well fried.... or however else you want it.

IF you do make this thing, it will taste frickin great... but one word of caution: YOUR NOSE WILL BURN

Make this if you like hot stuff.

i found this recipe at makantime.com
i hope this is the one you are lookin for. let me know how it turns out

Bobochacha
Why that name, I've no idea. Would someone care to tell me? When choosing fresh yam, the lighter in weight the better. Sweet potatoes come in many varieties and colours, a mixture will make your bobochacha look even more tropical.

cooking time - approx. 30 minutes

Ingredients:


300g yam (taro as it's known in California) - remove skin and cubed
300g sweet potatoes (sometimes known as yam in California) - remove skin and cubed
coconut milk - from one coconut.
Pandan (screwpine leaves) - a few leaves crushed and tie into a knot.
Sugar.
Salt.
Method: Cover yam and sweet potatoes with just enough water and bring to a boil, add pandan, reduce heat and cook till yam is soft. add sugar and a pinch of salt. When sugar is dissolved, add and stir in coconut milk, remove from heat. Do not boil the milk. Served hot or cold from the fridge. (adjust thickness by adding water or coconut milk)

Source - Thian's mom

thanks for all recipe!!
if you love Thai food, this is the web you shouldn't overlook.
http://www.mcdang.com/HomeB.asp
have fun though

the DiSpirito meatball recipe (plus the accompanying article, scroll down for the recipe)

Thursday, July 15, 2004

Mama is the real star at Rocco's
Try out Nicolina DiSpirito's meatballs to test the magic for yourself.


THE REAL THING: Mama’s Meatballs are a signature dish at Rocco’s on 22nd, the stage for the NBC show “The Restaurant.”
ED HAUN, DETROIT FREE PRESS
--------------------------------------------------------------------------------


MULTIMEDIA
Rocco DiSpirito
A look at this past season of “The Restaurant”

By SYLVIA RECTOR
Knight Ridder Newspapers

As a reality series, NBC TV's "The Restaurant" makes me nuts. The show about New York chef Rocco DiSpirito opening an Italian restaurant seems more unrealistic than anything else.

Last season, the successful, critically acclaimed chef looked like a doofus as a restaurateur, manager and male, spending more time eyeing the customers' cleavage than trying to fix his train wreck of a restaurant.

This past season (which ended June 5), his financial partner - restaurant mogul Jeffrey Chodorow - came off as ham-handed, arrogant and boorish as he and his team moved in to try to take over after losing - he says - more than half a million dollars on Rocco's place.

But what kept me watching this contrived drama was Mama - Rocco's 78-year-old Italian-born mother, Nicolina DiSpirito, whom viewers saw every week hand mixing big batches of the restaurant's signature Mama's Meatballs, and later talking to adoring customers. She seemed to be working harder than most of the staff.

But I couldn't help wondering if the meatball making was just for the cameras.

"I am there every day," she declared in her familiar Italian-accented English when I called to talk to her about her job and her famous son. "I make the meatballs, all the sauces, and I do whatever. A lot of people ask me if I do it, and I do. ... I have fun to go down to the restaurant at night, and everybody loves it when I go and say 'Hi.'"

She came to America in 1951 and worked as a seamstress, a part-time sandwich maker and, starting in 1983, as a cook in a public-school lunchroom.

Rocco, meanwhile, enrolled at age 16 at the Culinary Institute of America, went to France to study and returned to earn a business degree in 1990 from Boston University. His resume includes stints at well-known restaurants in Boston and New York before he opened Union Pacific at Gramercy Park in New York in 1997; the New York Times gave it three stars. In 1999, he was named best new chef by Food & Wine.

Mama retired from her lunchroom job in 2003, and Rocco made her not only a star but executive chef of his restaurant.

Rocco worries about her doing too much, she says. But to her, work isn't work - it's living.

"It's my way to go on with my life. I'm very happy in the morning when I get up and put my feet down. I'm so grateful to God," she says. "If I don't work, I get depressed."

Her advice to other mothers who want to raise children who love cooking is to keep them near and involve them when you're working.

"I think the mother is very influential. ... The kids will learn from the mother when they are young. That's a very beautiful thing to do for your kids - to teach them how to cook."

Rocco didn't have to be encouraged; he was always interested.

"If I cooked, he was right there. He asked me so many questions, I said, 'Please don't ask so much!' I'd give him some dough, and we would make pizza frito" - fried dough sprinkled with sugar or drizzled with honey. "He used to love to do that."

His efforts didn't always go smoothly. She came home from work one day and found out he'd set a hot pan on the counter and burned it. "I was very upset, but it was so stupid to be upset! Nobody should be upset when mistakes happen. Maybe he learned from that."

He was 7 when he earned his first salary. "He would come home from school and would go shopping for two old ladies who had no one to shop for them," she said. They paid him $5. He used the money to take her to dinner at a Chinese restaurant, where they had fried rice and wonton soup, she recalls, still proud that a 7-year-old would do such a thing for his mother.

"I'll never forget that," she adds.

The season ended with Rocco deciding whether to pay Chodorow back for what Chodorow had put into the restaurant or let Chodorow buy him out. The staff and Chodorow's people criticized him on the show for not being around enough.

And he was still posing endlessly for snapshots with female customers. He seemed to do a lot of flirting, I tell Mama. Is that real, or just for the TV cameras?

There's a momentary silence, and she says, "He's a man, you know. He's a young guy. What do you expect?" I laugh. She laughs.

"I'm honest. Men are men, and women are women. You can't do nothing about that," she says.

Like I said, Mama's the most real character on the whole show.

And those meatballs are the real thing, too. She gave us the recipe, which you can try at your house.


--------------------------------------------------------------------------------

CHEF ROCCO DISPIRITO'S MAMA'S MEATBALLS
Yield: 3 dozen meatballs

For seasoned broth:
1/2 cup chicken broth
1/2 large sweet onion
4 cloves garlic, peeled
1/2 bunch parsley, coarsely chopped
For meatballs:
1 pound ground beef
1 pound ground pork
1 pound ground veal
1/2 cup plain dried bread crumbs
2 large eggs (plus 1 more if needed)
1/2 cup Parmigiano-Reggiano cheese, grated
2 to 3 pinches red pepper flakes
2 to 3 pinches salt
Olive oil for coating hands and for frying
4 cups favorite marinara sauce

Cook's note: If serving over spaghetti, increase amount of marinara to 6 cups.

1. Prepare seasoned broth: Place all ingredients in blender or food processor and purée to smooth.

2. To prepare meatballs, in large bowl, combine beef, pork, veal, bread crumbs, eggs, cheese, red pepper and salt with broth. Mix until mixture is uniform. Add another egg if mixture doesn't seem to hold together well. Do not over mix. With lightly oiled hands, form mixture into balls a little larger than golf balls.

3. Pour about 1/2 inch extra-virgin olive oil into straight-sided, wide sauté pan and heat over medium-high heat.

4. In separate large pot, heat marinara sauce.

5. Working in batches, add meatballs to sauté pan and brown, turning once. Using slotted spoon, remove meatballs from oil and place into saucepan of marinara. They should be submerged. Cover and simmer 30 minutes, or until meatballs are cooked through and tender. Serve alone or over spaghetti.

Nutritional information (per meatball): Calories 126 (57 percent from fat); fat 8 g (sat 2 g); protein 9 g; carbohydrates 5 g; fiber 1 g; sodium 326 mg; cholesterol 38 mg; calcium 36 mg.

Source: Rocco DiSpirito and Mama (his mother)

Anyone got any dishes for noodles? I don't need anything complex. I just want good tasting noodless ! Mixture of 2 or 3 different kinds of foods. So far my best cooking is frying an egg [=

hey guys how do u cook mayalasian coconut rice

ooh that looks yummy and simple enough for me to make! if you have anymore EASY healthy recipes, please post them up! i'm going on a health food/exercise craze and i limited eating out to once a week so i need major help b/c i can't cook. thanks!

Does anyone have the recipes to Korean Dessert Spicy Rice Cake?

http://www.xanga.com/koreancooking
has the ddukbokki recipe aka spicy rice cake but it's not korean dessert. oO it's sort of like meal.


do you mean jja jang myun? the noodles w/ black bean sauce then go to the link above.

that's jja jang myun which i ask if it was that. the brown sauce is jja jang aka black bean sauce which makes it brown.

http://www.soompi.com/forums/index.php?showtopic=48074

That's jja jang myun and once you mixed it up. the noodles turn brown which is what you are looking for.

http://www.xanga.com/koreancooking

most salads are low in fat and carbs already. it's the dressing that often makes the difference. creamy stuff like ranh, blue cheese, caesar etc etc is what's fattening.

here are two salads + dressing that i make often. it taste great and it is very light!


half of romane lettuce (you can buy them by the bag or a whole. but you only need half for this)
3 cups of baby spinach. raw is ok, but if you want it even lighter, run it through hot water first, let it cool
2 tomatos. cut it in ediable chunks
1/2 cup of black beans
1 cup of skinless chicken chunks (cooked and pre-cut, available at grocery store every where)
2 egg white

toss it together


the dressing:

2 tbsp of soy sauce
1 tbsp of sugar
1 tbsp of sesame oil
1 1/2 tbsp of red wine vingar
just a dollop of hosin or fish sauce
a little bit of chopped cilantro
1/2 of lemon juice

mix it well. pour over salad and enjoy









-----------------

1/2 avacado cut in small pieces
romaine lettuce (1/2 bag)
3 cup of chunky salsa
1/2 cup of corn
1/2 cup of black beans
1 cup of jicama

toss it all together and enjoy

Avocado Shake

1/2 avocado
1 1/2 cups milk
1/2 cup ice
3 tablespoons sugar

1. Add all ingredients into a blender and blend on high for about a minute.
2. Enjoy!



im drinking it now!! its so good

As for the rice krispie treats, they're super easy- there's only three ingredients (plus nonstick spray) and the whole process shouldn't take more than about 20 minutes start to finish. Actually, if you buy the real "Rice Krispies" cereal, I'm pretty sure they print the recipe on the box. Of course, it works just as well for the store brand.

Start by greasing a 9in X 13in pan- you can use butter or non-stick spray.

Next, melt:
3 Tablespoons butter
in a large saucepan over low heat.

Add:
4 cups mini marshmallows
and stir till melted.

Remove from heat. Stir in
6 cups rice krispies,
then quickly spread the mixture into the pan. You'll probably need to shape it a little with your hands or a greased spatula to get it into the corners and make the top flat. Wait until the mixture is firm, then cut it into squares.

I made a smaller batch last weekend, using a 9in X 9in pan and cutting all the ingredients in half. I think I had forgotten how yummy they are. Anyway, I hope it helps. Have fun.

can i ask something....
im looking for a .... i dunt know the exact name of it... it has Boki in the name.
it's basically sticky rice in a long shape...
if anyone seen "GONG", the girls eat that after school.
Anyone know where I can find that???

Also, I always see in drama, they eat ramen... looks so nice...
I've tried to buy it here, but i'ts never that thin... the one in da drama looks really thin, like egg noodles...
but in da supermarket, they all thick noodles...
do you know which brand would be for those thin ramen they eat in drama???

thanks for ur help!

the ramen they ate is shin ramen ^^ you can find it at any korean supermarket and few other stores carries it as well.

for the recipe for ddukbokki aka spicy rice cake, just go to www.xanga.com/koreancooking