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Recipes
Fudge Brownies
By mona
Cream butter, sugar, and vanilla
- 1/2 cup butter
- 1 cup sugar
- 1 tsp vanilla
- 2 eggs
- 2 squares unsweetened chocolate, melted
- 1/2 cup flour
- 1/2 cup chopped walnuts
Lemon Cake
By mona
Preheat oven to 350 degrees F
- Cake:
- 1 cup (2 sticks) butter, at room temperature
- 2 cups sugar
- 4 eggs
- 3 cups sifted self-rising flour
- 1 cup milk
- 1 teaspoon pure vanilla extract
- Lemon wedge, for garnish
- Mint sprig, for garnish
- Frosting:
- 1 1/2 cups sugar
- 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
- 1/8 teaspoon salt
- 1/3 cup water
- 2 egg whites
- 1 1/2 teaspoons pure vanilla extract
- Filling:
- 8 egg yolks
- 1 1/2 cups sugar
- 1/4 cup (1/2 stick) butter
- 3 lemons, zest grated and juiced
Land of Nod Cinnamon Buns
By mona
Frozen rolls
- 13-15 frozen rolls
- 3/4 cup brown sugar
- 1 tbsp. cinnamon
- 1/4 cup vanilla instant pudding
- 3/4 cup raisins or nuts
- 1/3 cup melted butter
Ponzu
By mona
In a small bowl, combine all ingredients
- 1/2 cup soy sauce
- 2 tbsp. rice vinegar
- 1/4 cup fresh lemon juice
- 1 tbsp. dried bonito shavings, if desired
- 3 tbsp. water
Potato (baked) Salad
By mona
Based on a Guy Fieri recipe
- Dressing:
- 1 pound red potatoes
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup vinegar
- 1 tbsp Garlic and Dill Dip
- salt
- pepper
- 4 slices bacon
- 2 green onion, thinly sliced
Cornish Hens with Rice Stuffing
By mona
Saute rice, almonds, and onion in butter for 5 - 10 minutes
- 2 tbsp. slivered almonds
- 2 tbsp. finely chopped onion
- 1/3 cup uncooked rice
- 3 tbsp. butter
- 1 cup water
- 1 chicken bouillon cube
- 1 tsp. lemon juice
Sunomono (Japanese cucumber salad)
By mona
Slice cucumber paper thin
- Dressing:
- 1 English cucumber
- shrimp, crab or other shellfish as desired
- 2 tbsp. rice vinegar
- 2 tbsp. sugar
- dash of MSG
- drop of soy
Butter Fingers
By mona
Beat butter and sugar. Beat in vanilla
- 1 cup unsalted butter
- 2/3 cup sifted icing sugar
- 2 tsp. vanilla
- 2 cups flour
- 1/2 tsp. salt
- 1/2 cup pecan halves
- 2 oz. semisweet chocolate
Salad, Thai Quinoa
By mona
1. Place 2 cups of quinoa and 4 cups of Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil
- Dressing:
- 2 cups (500 mL) quinoa
- 4 cups (1 L) Campbell's® Ready to Use Vegetable Broth
- 1 1/2 cups (375 mL) shredded red cabbage
- 1 cup (250 mL) carrots, julienned (matchsticks)
- 1/2 cup (125 mL) cilantro, chopped
- 4-5 leaves Thai basil, minced
- 1/2 cup (125 mL) green onion, cut at a bias
- 1/2 cup (125 mL) unsalted peanuts, roasted and chopped
- 4-6 lime wedges for garnish
- Juice of 2 limes
- 1/4 cup (60 mL) all natural peanut butter
- 3 tbsp (45 mL) tamari
- 2 tbsp (30 mL) honey
- 1 tsp (15 mL) toasted sesame oil
- 1 tsp (15 mL) olive oil
- Water to thin
Deep-fried Fish with Tomato Sauce
By mona
Score the inside of each fillet not going through to the skin
- Marinade:
- 2 red snapper fillets
- 2 tsp rice wine
- 1/2 tsp salt
- Batter:
- 1 egg yolk
- 1 tsp shortening
- 1/4 cup flour
- 1/4 cup cornstarch
- 6 tbsp ice water
- 1/4 tsp salt
- Seasoning Sauce:
- 1 tbsp rice wine
- 1 1/2 tsp soy sauce
- 1/4 cup sugar
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 1 tbsp cornstarch
- 1/2 tsp salt
- 2 tbsp chicken broth
- 6 tbsp water
- ...............................................
- Oil for deep-frying
- 1/4 cup diced onion
- 1 small tomato, peeled and diced
- 1/4 cup diced mushrooms
- 1/4 cup diced carrot
- 1/4 cup thawed frozen peas