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Recipes
Dragging Noodles with Beef and Bean Sprouts in Soup
By LadyRev-2
To make the noodles: Mix baking soda and water in a bowl
- Noodles:
- 3/4 teaspoon baking soda
- 16 ounces water
- 1 teaspoon salt
- 2 1/5 pounds flour
- Beef:
- 2 1/4 pounds beef
- 3 1/2 ounces salt
- 4 1/2 pints water
- Pinch cassia bark or Chinese cinnamon
- Pinch Chinese prickly ash
- Pinch ginger
- Pinch fennel
- Pinch clove
- Soup:
- 1/2 pound chicken bones
- 1 pound beef bone
- 1 gallon, plus 48 ounces water
- 2 teaspoons pepper
- 4 teaspoons ground ginger
- 1 teaspoon salt
- 3 teaspoons sesame oil
- 3 teaspoons chicken spice
- 1 bunch parsley, chopped
- 1/2 pound bean sprouts
Almond Sour Cream Dip
By LadyRev-2
In a medium bowl, mix the sour cream, sugar and salt
- • 1 cup sour cream
- • 1/4 cup white sugar
- • 1 pinch salt
- • 1/2 cup slivered almonds
- • 1/2 cup heavy cream, whipped
Old Fashioned Baked Custard
By LadyRev-2
Just plain, old, good, out of the past Mennonite guaranteed not to get watery, baked custard (that's what Aunt Mary
- 3 eggs well beaten
- 2/3 cups sugar
- pinch salt
- 2 Cups scalded milk
- 1 tsp vanilla
Chicken Piccata
By LadyRev-2
A recipe from Michael Symon (The Chew)
- 3 tablespoons Olive Oil
- 6 Boneless Skin-On Chicken Thighs (pounded thin)
- Salt and Pepper to taste
- 1 cup Flour (for dredging)
- 2 tablespoons Butter
- 1/4 cup Slivered Almonds
- 1 tablespoons drained Capers
- 3 tablespoons Caper Berries (halved)
- 1/2 cup Golden Raisins
- 1/2 cup White Wine
- 1 Orange (juice and zest)
- 1/4 cup chopped Parsley
Egg Pasta Frittata
By LadyRev-2
Preheat oven to 425°F. Heat a large non-stick skillet with an oven-safe handle over medium-high heat
- 2 tablespoons extra-virgin olive oil (EVOO)
- 2 tablespoons butter
- 2 , 3 or 4 cups leftover cooked pasta
- 12 large eggs
- 1/4 cup half-and-half, heavy cream or milk
- Salt and freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
- 1-2 cups leftover tomato sauce
- 1 cup shredded Italian mix cheese
- .
Stuffed Hash Brown Potatoes
By LadyRev-2
Place grated Potatoes in a clean kitchen towel and ring out to remove excess moisture
- 3 pounds Russet Potatoes (cleaned & grated)
- Olive Oil
- 1/2 Red Bell Pepper (diced)
- 1/2 Yellow Onions (diced)
- Red Chili Flakes (optional)
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Dried Thyme
- 1/3 cup Hidden Valley Original Ranch Dressing
- 1/3 cup Grated Monterey Jack Cheese
- 2 tablespoons Unsalted Buttered
- 4 Eggs (whisked)
- Salt
- Freshly Cracked Black Pepper
- Thinly Sliced Scallions (to garnish)
- Hot Sauce (optional)
Bacon, Tomato and Pesto Bites Appetizer
By LadyRev-2
Cook bacon crisp, drain fat and cut into 1-2 inch pieces
- 1 lb bacon
- 1 loaf Texas Toast white bread (Thick cut)
- 4 sticks butter
- 2 tablespoons olive oil
- 1 (approx 8 oz) round or wedge of Smoked Gouda or Gruyere cheese
- 1 (approx. 8 oz) container store bought Pesto
- 1/2 cup or more, mayonnaise
- 1 pint cherry or grape tomatoes, sliced in half
- 3-4 tablespoons salad vinaigrette
- Salt and pepper to taste
Fudge, Mamie Eisenhower
By LadyRev-2
This recipe is a original "Lunatic Fudge" variation of Mamie Eisenhower Fudge
- 1/4 cup Butter (1/2 stick, chilled)
- 4 3/4 cup Sugar
- 12 oz Evaporated Milk (one large can)
- 12 oz Semi-Sweet Chocolate Chips (one bag)
- 11.5 oz Milk Chocolate Chips (one bag)
- (you can use German Chocolate for one of the chocolate choices)
- 13-14 oz Marshmallow Creme or Fluff - may substitute 4 cups of mini-marshmallows)
- 2 cup Nuts (walnuts, pecans, almonds, chopped -or- 8 oz. bag)
- 1 tsp Vanilla Extract
- 1 tsp Butter Flavor
Marshmallow Creme Meringue
By LadyRev-2
Preheat oven to 350 degrees
- 3 egg whites
- 1 cup Kraft marshmallow creme
- Dash of salt
Chicken Breasts with Cranberry Balsamic Sauce
By LadyRev-2
Heat oil over medium heat on griddle pan
- 1 Tbsp olive oil
- 6 boneless, skinless, chicken breasts
- salt & pepper to season
- 2 cups cranberries - fresh or frozen
- 3/4 cup water
- 1/4 cup sugar
- 1/4 cup balsamic vinegar