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Recipes
Cauliflower Chicken Nuggets
By drinkfairy
Preheat oven to 400 degrees F
- 1 head cauliflower, broken into pieces
- 1 cup whole wheat panko bread crumbs
- 1 egg
- Salt, pepper, garlic powder and chili powder, to taste
- Dipping sauce of your choice
Egg Foo Young (Chinese Omelette)
By drinkfairy
Sauce: Mix cornflour and soy sauce
- Omelette:
- Sauce
- 4 tsp cornflour / corn starch
- 1 1/2 tbsp light soy sauce , or all purpose (Note 2)
- 2 tsp Oyster Sauce
- 1 tbsp Chinese Cooking Wine (Note 3)
- 1/2 tsp sesame oil
- 1 cup / 250 ml water
- Dash of white pepper
- 6 eggs
- 2 cups bean sprouts (just eyeball it)
- 4 shallots/green onions , white part only, sliced
- Salt and white pepper
- 2 tbsp vegetable oil
- 1 tsp sesame oil
- 1 garlic clove , finely chopped
- ONE Filling of Choice, below
- (Prawn or Pork)
- Option 1: For Prawn /Shrimp Egg Foo Young
- 100 - 120g/3.5 - 4 oz chopped raw small prawns/shrimp , peeled and deveined (Note 4)
- Option 2: For Pork Egg Foo Young :
- 100 - 120g/3.5 - 4 oz ground/mince pork (or chicken, turkey, beef or veal)
- 1/2 tsp EACH soy sauce and Oyster Sauce
- 1/4 tsp sugar
- Dash of sesame oil
- Garnish (optional):
- Sesame seeds, sliced green onion
The Best Baked Beans Ever
By drinkfairy
Adjust oven rack to lower-middle position and heat oven to 325 degrees
- 8 slices bacon, halved
- 1 medium onion, cut into small dice
- 1/2 medium green pepper, cut into small dice
- 3 large cans (28 ounces each) pork and beans
- 3/4 cup barbecue sauce
- 1/2 cup brown sugar
- 1/4 cup distilled or cider vinegar
- 2 teaspoons dry mustard or 2 tablespoons Dijon
The Perfect Rib Eye Recipe, Cooking A Juicy & Tender Steak Every Time
By drinkfairy
Season the rib eye steaks all over with salt and freshly ground pepper
- Two 1 1/4-pound, bone-in rib eye steaks
- Kosher salt
- Freshly ground pepper
- 2 Tbs canola oil
- 4 Tbs unsalted butter
- 4 thyme sprigs
- 3 garlic cloves
- 1 rosemary sprig
Cutie-Pie Cauliflower-Crust Pepperoni Pizzas
By drinkfairy
Click here for a video demo!
- Crust
- Crust
- Crust
- 5 5 1 cups roughly chopped cauliflower (about 1 medium head)
- 5 5 1 cups roughly chopped cauliflower (about 1 medium head)
- 5 5 1 cups roughly chopped cauliflower (about 1 medium head)
- 1/4 1/4 2 cup (about 2 large) egg whites or fat-free liquid egg substitute
- 1/4 1/4 2 cup (about 2 large) egg whites or fat-free liquid egg substitute
- 1/4 1/4 2 cup (about 2 large) egg whites or fat-free liquid egg substitute
- 1/4 1/4 1/4 cup shredded part-skim mozzarella cheese
- 1/4 1/4 1/4 cup shredded part-skim mozzarella cheese
- 1/4 1/4 1/4 cup shredded part-skim mozzarella cheese
- 2 2 2 tbsp. grated Parmesan cheese
- 2 2 2 tbsp. grated Parmesan cheese
- 2 2 2 tbsp. grated Parmesan cheese
- 1 1 1 tsp. Italian seasoning
- 1 1 1 tsp. Italian seasoning
- 1 1 1 tsp. Italian seasoning
- 1/4 1/4 1/4 tsp. black pepper
- 1/4 1/4 1/4 tsp. black pepper
- 1/4 1/4 1/4 tsp. black pepper
- 1/8 1/8 1/8 tsp. salt
- 1/8 1/8 1/8 tsp. salt
- 1/8 1/8 1/8 tsp. salt
- Topping
- Topping
- Topping
- 1/3 1/3 1/3 cup canned crushed tomatoes
- 1/3 1/3 1/3 cup canned crushed tomatoes
- 1/3 1/3 1/3 cup canned crushed tomatoes
- 1/4 1/4 1/4 tsp. garlic powder
- 1/4 1/4 1/4 tsp. garlic powder
- 1/4 1/4 1/4 tsp. garlic powder
- 1/4 1/4 1/4 tsp. onion powder
- 1/4 1/4 1/4 tsp. onion powder
- 1/4 1/4 1/4 tsp. onion powder
- 1/4 1/4 1/4 tsp. Italian seasoning
- 1/4 1/4 1/4 tsp. Italian seasoning
- 1/4 1/4 1/4 tsp. Italian seasoning
- 1/2 1/2 1/2 cup shredded part-skim mozzarella cheese
- 1/2 1/2 1/2 cup shredded part-skim mozzarella cheese
- 1/2 1/2 1/2 cup shredded part-skim mozzarella cheese
- 1/2 1/2 8 oz. (about 8 pieces) turkey pepperoni, roughly chopped
- 1/2 1/2 8 oz. (about 8 pieces) turkey pepperoni, roughly chopped
- 1/2 1/2 8 oz. (about 8 pieces) turkey pepperoni, roughly chopped
Chicken and Rice Soup
By drinkfairy
Place oil and butter in a large pot over medium high heat
- 1 tbsp 1 tbsp olive oil
- 1 tbsp 1 tbsp butter (or more oil)
- 2 2 garlic cloves , minced
- 1 1 onion , chopped
- 3 3 carrots , halved then cut into 1cm / 2/5" slices (quarter if really thick)
- 3 3 celery ribs , cut into 1 cm / 2/5" slices
- 3 tsp 3 tsp Vegeta stock powder , or 2 x vegetable or chicken bouillon cube, or 2 tsp powder (Note 2)
- 1/2 tsp 1/2 tsp dried parsley
- 1/2 tsp 1/2 tsp dried thyme, optional
- 1/4 tsp 1/4 tsp black pepper , finely ground
- 4 cups 4 cups / 1 litre chicken broth , low sodium
- 4 cups 4 cups / 1 litre water
- 600 g 600 g / 1.2 lb bone in , skinless chicken thighs, 4 x 150g/5oz (Note 1)
- 1 cup 1 cup / 180g long grain white rice (Note 3)
- Salt, adjust to taste
- 1 tbsp 1 tbsp finely chopped parsley (optional)
Easy Crockpot Carnitas
By drinkfairy
Place the pork shoulder in the slow cooker
- 4-5 lbs. pork shoulder
- 5 cloves garlic
- 1 tablespoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1/4 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1 tablespoon chipotle hot sauce (optional)
- juice of 2 limes
- 1/2 cup orange juice
- 12 ounces beer
- 1/2 cup salsa (I like to use a less chunky one)
Chinese Beef and Broccoli Noodles
By drinkfairy
Everybody's favourite Chinese Beef and Broccoli - with noodles! I make this in a large skillet because it serves 4 ...
- 350 - 400 g / 12 - 14 oz beef rump or fillet , thinly sliced (or other quick cooking cut of beef)
- 1 1/2 tbsp peanut or vegetable oil
- 2 garlic cloves , finely chopped
- 1/2 onion , finely sliced
- 1 large head broccoli , broken into small florets
- 400 - 450 g / 14 - 15 oz egg noodles (hokkien, lo mein, singapore - from the fridge) (Note 1)
- 1/2 cup / 125 ml water
- 1 tbsp cornflour / cornstarch
- 2 tbsp dark soy sauce (Note 2)
- 1 1/2 tbsp light soy sauce (Note 2)
- 1 1/2 tbsp Chinese cooking wine/Shoasing wine (Note 3)
- 1 tsp white sugar (omit if using Mirin)
- 1/8 tsp Chinese five spice powder (not critical)
- 1/2 tsp sesame oil (not critical)
- 1/4 tsp pepper (white or black)
- Sesame seeds
- Chopped shallots / green onions / scallions
Cabbage Slaw
By drinkfairy
Julianna Grimes, Cooking Light OCTOBER 2012
- 3 cups sliced cabbage
- 1 tablespoon lime juice
- 1 tablespoon dark sesame oil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon sugar
- 1/4 cup cilantro leaves
- 1 jalapeño pepper, very thinly sliced
- 1 ripe peeled avocado, sliced
Creamy Beer Cheese Chicken With Crispy Bacon (No Heavy Cream)
By drinkfairy
Creamy Beer Cheese Chicken With Crispy Bacon is ready in less than 20 minutes! Beer and cheddar cheese in a creamy
- 4 large boneless and skinless chicken breasts
- 1 /2 cup (125 ml) lager
- 2 teaspoons minced garlic
- 1 teaspoon salt
- Cracked pepper
- 150 grams bacon, diced
- 2 tablespoons butter, optional
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons flour
- 1 1/4 cup milk (I use 2%, but you can use skim or full cream.)*
- 1/2 cup (125 ml) lager
- 1/2 cup (125 ml) good quality low sodium chicken stock
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon vegetable stock powder
- 1 teaspoon Dijon mustard
- Dash of hot sauce
- 2/3 cup shredded Cheddar, (add more to suit your tastes)
- Salt and/or pepper to taste, if desired