Pad Thai

Pad Thai Recipe By:TRANSMONICON “This is a traditional Pad Thai recipe used by a friend’s mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper, and work your way up.” Ingredients 1 (12 ounce) package rice noodles 2 tablespoons butter 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces 1/4 cup vegetable oil 4 eggs 1 tablespoon white wine vinegar 2 tablespoons fish sauce 3 tablespoons white sugar 1/8 tablespoon crushed red pepper 2 cups bean sprouts 1/4 cup crushed peanuts 3 green onions, chopped 1 lemon, cut into … Continue reading Pad Thai

Pesto

Pesto Recipe By:ANDERVAL “Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.” Ingredients 3 cups packed fresh basil leaves 4 cloves garlic 3/4 cup grated Parmesan cheese 1/2 cup olive oil 1/4 cup pine nuts 1/2 cup chopped fresh parsley (optional) Directions Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired. Continue reading Pesto

Fat-Free Pemmican

Fat-Free Pemmican In a blender, whiz together equal parts of pulverized-to-a-powder jerky, ground dried berries, and chopped nuts of your choice. Add enough raisins so that the smashed up raisins hold everything together nicely. Then you can form marble-sized balls or whatever. No blender handy? Chop with a knife, then pound the foodstuff to a pulp with a rock. This stores a lot longer than the traditional version with fat. But then, during really high caloric demanding situations such as hiking, working, or coping with a disaster, you’d be wishing for that little extra fat, because it supplies a majority … Continue reading Fat-Free Pemmican

Greek-Style Stuffed Peppers

Greek-Style Stuffed Peppers Recipe By:GATOULA “One of the few dishes that is better served cold rather than hot. Absolutely delicious and very Mediterranean!!! It can be made vegetarian by replacing meat with soya.” Ingredients 4 large green bell peppers, tops removed, seeded 4 large red bell peppers, tops removed, seeded 1 tablespoon olive oil 1/2 pound ground pork 2 onions, chopped salt and pepper to taste 1/4 cup dry white wine 1 (10.75 ounce) can tomato puree 1 (4 ounce) package feta cheese 1/2 cup cooked white rice 1/2 cup raisins 1/2 cup pine nuts 2 tablespoons chopped fresh parsley … Continue reading Greek-Style Stuffed Peppers

Almond Bear Claws

Almond Bear Claws Recipe By:FrancesC “These flaky Danish pastries are a time-consuming project, but they’re a perfect way to show people how much you love them! I like serving them at special brunches. The puff pastry dough and almond filling can be made ahead of time, and the pastries can be frozen before baking.” Ingredients 1/3 cup almond paste 2 3/4 cups ground almonds 1/2 cup white sugar 1 pinch salt 2 tablespoons butter 2 egg whites 1/2 teaspoon almond extract 2 teaspoons amaretto liqueur 3 pounds puff pastry 1 egg 1 tablespoon water 3 tablespoons sliced almonds, for garnish … Continue reading Almond Bear Claws

Pesto

Pesto Prep 5 m Ready In 5 m Recipe By:ANDERVAL “Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.” Ingredients 3 cups packed fresh basil leaves 4 cloves garlic 3/4 cup grated Parmesan cheese 1/2 cup olive oil 1/4 cup pine nuts 1/2 cup chopped fresh parsley (optional) Directions Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. … Continue reading Pesto

Famous Coconut-Almond Balls

Famous Coconut-Almond Balls Prep 15 m Cook 15 m Ready In 30 m Recipe By:SAUNDRA “Coconut and almonds dipped in chocolate.” Ingredients 4 cups flaked coconut 1/4 cup light corn syrup 1 (12 ounce) package semisweet chocolate chips 1/4 cup shortening 26 whole almonds Directions Line two cookie sheets or large flat surface with waxed paper and place large cooling rack on top. Place coconut in large bowl. Heat corn syrup, one minute in microwave, until syrup boils. Pour immediately over coconut and stir until well mixed. Using a tablespoon measure, shape coconut into 26 balls with hands and place … Continue reading Famous Coconut-Almond Balls

Slow Cooker Chocolate-Covered Nuts

Slow Cooker Chocolate-Covered Nuts Prep 10 m Cook 2 h Ready In 2 h 10 m Recipe By:Julie “Chocolate candy made in a slow cooker. This makes a bunch of candy.” Ingredients 2 pounds skinless, salted peanuts 1 (4 ounce) package sweet baking chocolate (such as Baker’s German’s Sweet Chocolate(R)), broken into pieces 1 (12 ounce) package milk chocolate chips 24 ounces white almond bar, broken into pieces Directions Pour peanuts into your slow cooker. Layer sweet baking chocolate over the peanuts. Spread milk chocolate chips onto the baking chocolate. Finish with a layer of white almond bar pieces. Cook … Continue reading Slow Cooker Chocolate-Covered Nuts

CHOCOLATE COVERED CHERRIES WITH NUTS

CHOCOLATE COVERED CHERRIES WITH NUTS 1 box powdered sugar 4 tbsp. butter 1/4 tsp. salt 1 tsp. vanilla 4 tbsp. sweetened condensed milk 1/4 cake paraffin 1/3 c. nuts 1 bottle cherries 12 oz. pkg. semi-sweet chocolate pieces Cream butter and sugar together, adding milk in small amounts. Add salt and vanilla. Drain bottle of cherries, roll cherries in cream mixture to cover each cherry well. Add 1/2 cup nuts to what is left of mixture and roll oblong rolls.Dip cherries and nut rolls, one at a time, in melted chocolate. Before the cherries and nuts rolls are dipped in … Continue reading CHOCOLATE COVERED CHERRIES WITH NUTS

BEA’S CHOCOLATE-COVERED NUTS

BEA’S CHOCOLATE-COVERED NUTS 1 (6 oz.) pkg. chocolate chips 1 (12 oz.) pkg. butterscotch chips 1 (12 oz.) jar peanuts In a 2 quart casserole dish, microwave the chocolate and butterscotch chips on medium power for 5-6 minutes (until melted), stirring once. Add nuts, stir, and drop by spoonfuls onto wax paper. Other nuts may be substituted for the peanuts. Continue reading BEA’S CHOCOLATE-COVERED NUTS