Cook time: less than 20 min
Yield: 3 servings

Ingredients

3 tablespoons vegetable oil
1 tablespoon ginger (powder is ok)
1 teaspoon minced garlic
2 pounds of chicken breast, sliced on the bias
1/4 cup of soy sauce
1 teaspoon fish sauce
1/4 cup wine
**optional**jalepeno, minced
1 teaspoon pepper
slurry

Directions

Have the chicken sliced, the ingredients measured, the peppers minced and everything standing by. Once you start stir frying, it goes fast.

Put heavy skillet on high heat. Add the oil. After a minute, add the ginger and garlic. Stir 60 seconds to infuse the oil. Ad chicken and stir fry for about 2 minutes. Add the sugar, soy sauce, fish sauce, wine, jalepeno and pepper, with nearly continuous stirring about 7 minutes until chicken is cooked through. Thicken by stirring in just a bit of slurry. Add slowly and sparingly. After it starts to thicken, remove from heat and serve.

Cook Time: Less than 20 minutes
Yield: 3 servings


Rich and delicious!!!


Ingredients

1 pound of shrimp, devieined
5 Tablespoons butter
1/2 cup brandy
3/4 cup heavy cream
Slurry

Over medium high heat, cook the shrimp through in butter (about 4 minutes or so). Add the brandy, then up the heat and let it go to a rolling boil for about 1 minute to reduce. Add the cream, stirring in and allow to heat. Add slurry, to thicken, if desired (or not just fine as is). Remove from heat and serve.

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Prep/Cook Time: Less than 20 minutes
Yield: 2 servings

Another wonderful recipe worthy of "RealCookingRealEZ". This is fast and economical. Do toss any leftover meat in this recipe. This is high protein, low carb. The veggies are already in this so this is quite healthy as well as plenty satisfying!!! Feel free to tweak this to you own tastes...

Ingredients

4 eggs
1 tablespoon soy sauce
A bland oil to fry in
1/2 teaspoon ginger powder
2 to 3 oz of cooked shrimp or other cooked meat, cut into small strips or cubed
1 cup bagged cole slaw mix or napa/green cabbage (I like spinach)
1/4 cup mushrooms, fresh or canned finely chopped
1/4 cup onions chopped or sliced into half moons
optional, if you like it hot 1/4 cup bamboo shoots, match stick strips

Preparation

Combine and beat together the eggs and soy sauce. Set aside. In a large skillet, heat a few tablespoons of oil over high heat. Add ginger, then the meat and veggies, stir-fry until the onion is translucent and the cabbage/bean sprouts are tender-crisp. Stir in the meat and veggies into the seasoned eggs. Add a few more tablespoon of oil to skillet and allow to heat.

Ladle in approx. 1/2 cup of egg mixture at a time and fry on both sides until the egg sets.

This may be cooked in a wok. I found the skillet was easier as far as turning the egg patties and so forth.

Avocados are both good and good for you...

4 ripe avacados
1 medium sized tomato, seeded and coarsely chopped
3/4-1 cup chopped onion (depending on how much you like onions and I love'em!
1-2 garlic cloves (pressed and diced)
¼ cup sour cream (if you like it less creamy may be omitted)
2 tablespoons lime juice (or lemon is ok too)
kosher salt to taste
pepper to taste
garlic powder to taste

Directions

Cut avocados in half lengthwise. Cut into it and allow your knife to follow the pit around the avocado. Twist apart. Then use a spoon to scoop out the pit. Use spoon to scoop out the flesh. I've found it easiest to place the flesh in a bowl, one avocado at a time and use a sturdy metal fork to smoosh up the flesh. Add remaining ingredients and combine until desired consistency is reached, either chunky or smooth.

Ready to eat or may refrigerate for several hours. Ensure bowl is covered tightly when refrigerating.

(May also toss into food processor with s-blade in place. Add remaining ingredients, cover and process stopping every so often to scrape down sides. After reaching desired consistency, either chunky or smooth, transfer to bowl for either serving right away or to store in fridge for several hours until ready to serve. Ensure refrigerator bowl is covered tightly.)

(These sandwiches aren't a typical savory grilled cheese sandwich - you may want to switch out the brie for some sharp cheddar if that's more your style and even throw on some bacon per Jen's suggestion. Use whatever type of bread you want, I used Italian bread because I had it on hand but I think this would be great with a crusty multigrain or wheat bread too. Make it even sweeter by using a cinnamon-raisin bread. These would be great appetizers made on a thin baguette of French bread for bite-sized sandwiches.)


4 slices of Italian bread, about 1/2" thick
1 large apple, thinly sliced
4 oz brie, thinly sliced
2 T apple butter
1 T butter

Spread apple butter on one side of bread slices. Layer brie and apple slices on one side and top with remaining slice of bread. Heat griddle over medium heat and melt half of the butter on the pan. Add sandwiches and spread remaining butter on tops of bread. Let cook about three minutes and then flip. Cook an additional two to three minutes until cheese is melted and bread is toasted as desired. Cut and serve.

try adding bacon, turkey, ham or other meat for additional tasty alternatives)

Cook + prep time: 20 minutes (assuming the bread is already made). You’ll want to eat this sandwich over a plate and/or use a fork to catch any of the extra "fallings off" cause it gets messy! It’s great as an open-feced sandwich as well, eaten with a knife and fork.
You need:

(Beer bread slices or italian/french)
Thinly sliced white onion
Some oregano
Worcestershire sauce
Salt
Black pepper
Sharp cheddar cheese
Fontina cheese
Dijon mustard


Directions

Slice onions thin and dice some fresh oregano. Set burner to medium-high heat and drizzle olive oil on pan. Add onions to pan and make sure there is enough oil to lightly coat them all. Sauté onions until they begin to wilt, then add a pinch of salt and pepper, oregano and a couple splashes of worcestershire sauce. Reduce heat to medium low and cover. Cook covered until onions become soft/carmalize (about 10 minutes). Add more worcestershire sauce to taste if you’re into it.
Spread a layer of Dijon mustard on one slice of beer bread. Place desired amount of cheese on top. Place a pile of onions on top of cheese and top with another slice of cheese and bread.
Carefully place sandwich on a pan that’s lightly greased with olive oil and butter. Grill both sides on medium low heat or a George Foreman type grill may be used.

(This is very good with meat too such as bacon, chicken, beef and/or seafood.)

Cucumber slices
onion slices
tomato slices
bread or hoagie bun
mayo
swiss
cheddar
monterey jack
salt
pepper
mustard (optional)
ketchup (optional)

1. May lightly toast bread or hoagie bun

2. On bottom slice or bun, slather mayo, mustard, ketchup

3. place cheese slices to cover bottom portion of sandwich

4. Layer tomato, then onion, then cucumber slices.

5. Lay a few slices of cheese on top of veggies

6. Lightly layer mayo, ketchup, mustard on top bun or slice

7. May place under broiler until cheese melts and veggies are warm to hot.

8. Remove from broiler to heat safe platter.

9. Slice sandwich into however many pieces desired or not at all.

10. Eat and enjoy.

Servings: 12 Cheesecakes


Ingredients

CRUST
1 Cup graham crackers, crushed
1/4 Cup unsalted butter, melted
1 Pinch salt
1 Pinch cinnamon
CHEESECAKE FILLING
16 Ounces cream cheese (softened)
1/2 Cup sugar
2 Large eggs
1/2 Cup apple sauce
1 Teaspoon vanilla extract
1 Tablespoon cinnamon
FROSTING
3 Cups powdered sugar
1 Cup unsalted butter
1 Teaspoon vanilla
3 Tablespoons heavy cream
Cinnamon, for dusting

Directions

1Crush graham crackers in a food processor and mash together with a fork with other crust ingredients until it's well mixed.
2Line 12 cupcake tins with cupcake liners and pack in a large tablespoon of crust into each tin. Use a 1/4 cup measuring cup to pack the crust down.
3Bake crusts at 350 degrees F for 9 minutes. Remove and let cool.
4For filling, add cream cheese and sugar to a mixer and beat until mixed and fluffy.
5Add in eggs, apple sauce, and spices and beat until smooth.
6Spoon filling into cupcake holders and fill almost to the top.
7Bring 4 cups of water to a boil and preheat the oven to 325 F.
8Pour boiling water in a large baking dish on a bottom shelf of the oven to create a lot of steam in the oven. Place cheesecakes above the steaming water on a separate level.
9Bake for about 25 minutes until the cheesecakes are just set.
10Remove and let cool before frosting.
11For frosting, beat butter and sugar together until smooth. Add in vanilla and enough cream to make the frosting easy to spread, about three tablespoons.
12Once cheesecakes are cooled, frost either with a knife or a frosting bag. Dust with cinnamon and serve. Refrigerate cupcakes for storage.

Servings: 16 tarts


Ingredients

1 cup milk
1 box (4-serving size) lemon instant pudding and pie filling mix
1 teaspoon grated lemon peel
1 crust from 1 box Pillsbury® refrigerated pie crusts
Strawberry halves, lemon slices or other fresh fruit
Fresh mint leaves
Fresh or prepared whipped topping (optional)

Directions

1In medium bowl, beat milk and pudding mix 2 minutes with electric mixer at medium speed or 2 to 3 minutes with wire whisk until well blended. Stir in lemon peel. Refrigerate.
2Allow 1 pie crust pouch to stand at room temperature 15 to 20 minutes. (Refrigerate remaining crust for another use.)
3Heat oven to 450°F. Remove pie crust from pouch. Using rolling pin, roll crust to 15-inch diameter. With lightly floured 3-inch round cutter, cut 16 rounds from crust; discard scraps. Fit rounds into 16 (2 3/4-inch) ungreased muffin cups, pressing in gently. Generously prick crusts with fork. Bake 5 to 7 minutes or until very light golden brown. Remove from pan; cool completely.
4Spoon lemon filling into tart shells. Garnish with sliced fruit and mint leaves. If desired, sprinkle with powdered sugar.

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Ingredients:

Servings: 12


2 cups flour
1 cup white sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 eggs
1 cup pumpkin puree
1/2 cup buttermilk
1/4 cup vegetable oil

Icing

250 g cream cheese, softened
1 tablespoon butter
1 teaspoon vanilla
1 cup icing sugar
orange sprinkles (optional)

Directions:

1
In large bowl, sift and whisk flour,sugar, pumpkin pie spice, baking powder, baking soda and salt. Set a side.
2
In separate bowl, whisk eggs, blend in pumpkin, buttermilk and oil.
3
Pour over dry ingredients stir until just moistened.
4
Spoon into large paper-lined muffins cups or spray with Pam. Filling to top.
5
Bake at 375 oven 18-22 minutes or until cake tester inserted in centre comes out clean.
6
Let cool on rack.
7
Icing:.
8
In bowl, beat cream cheese, butter and vanilla, beat in sugar until smooth. Spread on cupcakes. Decorate with sprinkles or a butterscotch chip on top.
9
Varitation to this is to add a handful of butterscotch baking chips into the mix just before baking.

--reviews/tips
Absolutely AMAZING! I bought a can of pumpkin when it finally came in stock, and have been waiting for a worthy recipe to use it on. I opted to make pumpkin muffins, so I didn't use the frosting; otherwise, I followed the recipe to the tee. These guys are so moist! I was able to make 12 muffins and 3 mini muffins. I added toasted walnuts to some of the batch, which was a great idea. I plan on making these again this week with the walnuts. Also, I watched mine and ceased baking at 15 minutes, so be sure to keep an eye on yours!
---DELICIOUS! I made this in a bundt pan and cooked it for about 45 mins. and it came out WONDERFULLY. Also added a little bit of Nutella for a little something extra in the frosting and it was beautiful. Thanks for a great recipe!
---These were excellent. They had the delicate soft crumb of a cupcake, but with the less sweet and easy to get out of the pan part of a muffin. I followed other reviewers and added 2 teaspoons of the pumpkin pie spice. It was mild, but just right for me. We thought these were definitely better without the icing, it overpowered it. I got 13 very well risen muffins out of this recipe.

Bobby Flay says red velvet is the #1 rated cupcake


Ingredients:

Serves: 24

Yield: 24 cupcakes


2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa powder
2 ounces water
2 ounces red food coloring
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 teaspoon baking soda

cream cheese frosting

1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

Directions:

1
Preheat the oven to 350 degrees. Grease 12 cupcake cups or line with paper liners.
2
Cream butter and sugar until fluffy.
3
Add eggs and blend well.
4
Make a paste of cocoa and food coloring and add to the butter mixture.
5
Sift flour and salt togethr into this mixture.
6
One at a time, add the following ingredients: buttermilk, vanilla, and water.
7
In a small bowl, combine the vinegar and the baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.
8
Pour the batter into the cupcake cups. Bake for 15 to 20 minutes, until the cake springs back when touched.
9
Remove from oven and let cool for about 10 minutes, then turn out of pan and onto a rack to finish cooling completely.
10
Cream Cheese Frosting: Blend together the following: 1 (8-ounce) package cream cheese, softened, 1/2 cup unsalted butter, softened, 1-1/2 cups powdered sugar, and 1 teaspoon vanilla extract. Blend until smooth.

Read more at: hte/red-velvet-cupcakes-147154?oc=linkback

Ingredients:

Servings:

20 Cupcakes


3 eggs
1 1/3 cups sugar
1/2 cup vegetable oil
1/2 cup orange juice
1 teaspoon almond extract
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1 1/2 cups shredded zucchini

Frosting

1 cup packed brown sugar
1/2 cup butter or 1/2 cup margarine
1/4 cup milk
1 teaspoon vanilla extract
1 1/2-2 cups confectioners' sugar

Directions:

1
In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
2
Combine dry ingredients; add to the egg mixture and mix well.
3
Add zucchini and mix well.
4
Fill greased or paper-lined muffin cups two-thirds full.
5
Bake at 350°F for 20-25 minutes or until cupcakes test done.
6
Cool for 10 minutes before removing to a wire rack.
7
For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat.
8
Cook and stir for 2 minutes.
9
Remove from the heat; stir in vanilla.
10
Cool to lukewarm.
11
Gradually beat in confectioners' sugar until frosting reaches spreading consistency.
12
Frost cupcakes.

To reduce the tartness, stir in an additional bottle of lemon-lime soda."

Ready In:
5 Min
Serves:12


Ingredients

2 (12 fluid ounce) cans frozen limeade concentrate
1 (2 liter) bottle lemon-lime flavored carbonated beverage
1 (10 ounce) jar maraschino cherries, drained and juice reserved
1 lime

Directions

Pour both cans of concentrated limeade into a large pitcher. Mix in lemon-lime soda. Stir in reserved cherry juice. Squeeze juice from lime into mixture, then slice and set aside. Stir well and serve over ice. Garnish with cherries and lime slices.

Makes 6 pastries

Ingredients

One recipe Basic Pie Crust
Flour for the counter
(May use store bought crust)
1 large egg, beaten with 1 Tbsp. water
6 Tbsp. jam or Nutella for filling

Directions

Preheat the oven to 375°. Line a baking

sheet with parchment paper. Roll the first

disc of pie pastry on a lightly floured

surface into a 9” x 12” rectangle, cutting

away any errant edges with a sharp knife.

Cut the rectangle into six smaller

rectangles. Gently separate the rectangles

from the counter and lay them on the

prepared baking sheet with at least 2

inches between them. With a pastry brush,

paint each rectangle with the beaten egg.

You will have some egg mixture left—set it

aside.

Scoop 1 Tbsp. of filling onto each

rectangle in a thin line down the center.

Roll out the second disc of pie pastry,

repeating the steps to create six

rectangles.

Lay the new batch of rectangles over the

rectangles with filling and seal by

pressing a fork around the perimeter of

each rectangle. Using the pastry brush,

paint the tops of each pastry with egg

wash and poke several times with a fork.

Bake for 20 to 25 minutes, or until

golden. Cool on a wire rack for at least

20 minutes before dusting with powdered

sugar or spreading with frosting.

This one has a real kick!!!

Serves 4

Ingredients

1 slice white sandwich bread, toasted

and torn into pieces
1 cup walnuts
5 Tbsp. olive oil, divided
3 Tbsp. pomegranate juice
3 Tbsp. lemon juice (from about 1

lemon)
3/4 tsp. ground cumin
1/8 tsp. cayenne pepper
3 cloves garlic
2 roasted red bell peppers, roughly

chopped (about 1 1/2 cups)
1 (14.5-ounce) can diced tomatoes,

drained
2 1/2 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper,

divided
8 small (1 1/2 thick) lamb loin chops

(about 2 1/2 pounds)
2 Tbsp. all-purpose flour
3 Tbsp. chopped mint, for garnish

(optional)
Pita bread, for serving (optional)

Directions
Total time: 40 minutes

Note: The spicy sauce is a take on

muhammara, a traditional Eastern

Mediterranean dip made with roasted

peppers and walnuts.

Put bread, walnuts, 4 tablespoons oil,

pomegranate juice, lemon juice, cumin,

cayenne, garlic, roasted peppers,

tomatoes, 1 teaspoon salt, and 1/4

teaspoon pepper into a blender and puree,

stirring often, until very smooth; set

aside.

Heat remaining 1 tablespoon oil in a large

skillet over medium-high heat. Season lamb

chops all over with remaining 11/2

teaspoons salt and 1/4 teaspoon pepper,

then dust with flour, shaking off any

excess. Arrange 4 chops in skillet and

cook, flipping once, until deep golden

brown and medium rare, 10 to 12 minutes.

Transfer to a plate, cover loosely with

foil, and repeat with remaining lamb

chops.

Carefully discard any oil in skillet, then

return skillet to medium-low heat, add

sauce, and stir to scrape up any browned

bits. Cook, stirring often, until

thickened and hot throughout, 4 to 5

minutes. Spoon about 1/2 cup sauce onto

each of 4 plates and top with lamb chops.

Garnish with mint and serve with pita

bread for dipping.