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Recipes
Vegetable Chow Mein
By Shivani
Bring a large pot of salted water to a boil over high heat
- 8 * 8 ounces Chinese long beans or green beans, cut into 1/2 to 1-inch pieces to yield about 2 cups
- 2 * 2 large carrots, peeled, trimmed and cut into matchstick-size pieces
- 8 * 8 ounces fresh or dried chow mein noodles
- 3 * 3 tablespoons vegetable oil
- 1 * 1 (2-inch) piece fresh ginger, peeled and minced
- 3 * 3 garlic cloves, minced
- 6 * 6 large shiitake mushrooms, thinly sliced
- 1 * 1 (8-ounce) can sliced water chestnuts, rinsed and drained
- 1/4 * 1/4 cup low-sodium chicken broth
- 1/2 * 1/2 cup hoisin sauce*
- 2 * 2 tablespoons soy sauce
- 2 * 2 tablespoons honey
- * Kosher salt and freshly ground black pepper
- 2 * 2 green onions, thinly sliced
- * *Can be found at specialty Asian markets
CHOCOLATE CHIP COOKIES - GRANDMA'S
By Shivani
PREHEAT OVEN 350 Combine flour, baking soda, salt and set aside
- SINGLE RECIPE**
- 1 1/8 CUPS FLOUR
- 1/4 TEASPOON BAKING SODA
- 1/2 TEASPOON SALT
- 1/2 CUP SHORTENING
- 1/2 CUP SUGAR
- 1/4 CUP BROWN SUGAR
- 1 EGG
- 1 TEASPOON VANILLA
- 1 CUP SEMI-SWEET CHOCOLATE CHIPS
- (DOUBLE RECIPE NEXT**)
- 2 1/4 CUPS FLOUR
- 1/2 TEASPOON BAKING SODA
- 1 TEASPOON SALT
- 1 CUP SHORTENING
- 1 CUP SUGAR
- 1/2 CUP BROWN SUGAR
- 2 EGGS
- 2 TEASPOON VANILLA
- 2 CUPS SEMI-SWEET CHOCOLATE CHIPS
Hasselback Potatoes
By Shivani
Preheat the oven to 220˚C (425˚F)
- 6 Medium Size Potatoes
- 2 - 3 Cloves Garlic, thinly sliced
- 2 Tbsp Olive Oil
- 30 g Butter
- Maldon Sea Salt
- Freshly Ground Black Pepper
Fajita Turnovers
By Shivani
1. Combine flour and cold butter - mix a little
- Filling:
- 1 1/4 c a.p.f.
- 1 c whole wheat flour
- 1 1/2 tsp salt
- 1/2 cup cold butter
- 1/3 c ice cold water
- 1 egg
- 1 tablespoon of white wine vinegar
- Any meat (ground chicken or beef)
- You can add vegetables if you like
- Combine and stir until completely cooked put aside until filling is cooled and is ready to be used in the fajitas
Glazed Chai Shortbread Cookies
By Shivani
Combine butter, brown sugar and 1 teaspoon vanilla in large bowl; beat at medium speed, scraping bowl often, until ...
- COOKIE
- 1 cup butter, softened
- 1/2 cup firmly packed brown sugar
- 1 teaspoon vanilla
- 2 1/4 cups all-purpose flour
- 2 teaspoons pumpkin pie spice*
- 2 teaspoons ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- GLAZE
- 1 cup powdered sugar
- 2 teaspoons vanilla
- 1 to 2 teaspoons water
- DECORATIONS
- Decorator sugar, if desired
- *Substitute 1 teaspoon ground cinnamon plus 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves.
- Nutrition Facts (1 cookie)
Ravioli in Butter Sauce
By Shivani
1. Boil pasta in salted water
- Boil ravioli
- 6 tablespoons of butter
- 2 tablespoons of balsamic vinegar
- S & p to taste
Homemade Peanut Butter Cups
By Shivani
1. Line a mini-muffin tin with paper liners; set aside
- 1 cups creamy peanut butter
- 1/4 cup unsalted butter
- 1/4 cup light brown sugar
- 1 1/4 cups powdered sugar
- 4 cups milk chocolate chips (two 11.5-oz bags)
- 1/4 cup vegetable shortening
Triple Chocolate Brownies
By Shivani
1. Melt the 6 oz of dark chocolate and the 2/3 c of butter on a double boiler
- 6 oz dark chocolate
- 2/3 c of butter
- 3/4 c of sugar
- 1 tsp vanilla
- 3 eggs
- 1/2 c flour
- 1/2 tsp salt
- 3 oz white and milk chocolate chips
- 8 " baking pan
Egg Salad
By Shivani
1. Boil eggs – wait for them to cool
- 8 eggs
- 1 tablsp mayo
- 2 tablsp Dijon style mustard
- 1 tsp paprika
- ½ onion minced
- s & p to taste
Hasselback Potatoes
By Shivani
Preheat the oven to 220˚C (425˚F)
- 6 Medium Size Potatoes
- 2 - 3 Cloves Garlic, thinly sliced
- 2 Tbsp Olive Oil
- 30 g Butter
- Maldon Sea Salt
- Freshly Ground Black Pepper