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Recipes
Pad Thai
By bloomysgirl
Instructions 1. Cook noodles according to package directions
- For Pad Thai:
- • 6 ounces Pad Thai rice noodles (sometimes labeled rice stick noodles)
- • 2 large eggs
- • 2 ounces pressed tofu (skip if using tofu as your protein)
- • 2 tablespoons pickled or preserved radish or turnip
- • 3 cloves garlic
- • 4 stalks Chinese chives
- • 1/3 cup roasted, unsalted peanuts
- • 1 lime
- • 1 cup mung bean sprouts
- • Pad Thai Sauce (see instructions below)
- • 6 ounces protein (shrimp, chicken, or cubed extra-firm tofu)
- • 2 tablespoons vegetable oil, divided (or any cooking oil)
- For Sauce:
- • 3 tablespoons fish sauce
- • 3 tablespoons oyster sauce
- • 2 tablespoons soy sauce
- • 2 tablespoons tamarind concentrate
- • 2 tablespoons sriracha (optional)
- • 2 tablespoons brown sugar
- • 2 tablespoons water
- • 1 tablespoon rice vinegar
Massaman Curry
By bloomysgirl
Heat oil on high. Add chicken, onion, garlic, and ginger
- 1 lb chicken breast
- 2 T vegetable oil
- 1 red onion, quartered and sliced thin
- 1 garlic clove
- 1 T fresh ginger
- 1-2 T chicken bouillon
- 1 can coconut milk
- 1 cup water
- 2 T massaman curry paste
- 1 T tamarind sauce
- 1 T brown sugar
- 1 T fish sauce
- 1 tsp cinnamon
- 1 tsp cumin
- 2 potatoes, quartered and sliced
- 4 carrots, sliced
- 2 T roasted peanuts
Green Curry
By bloomysgirl
Prepare all vegetables and chicken before starting to cook
- 1 lb chicken breast
- 2 T vegetable oil
- 1 red onion, quartered and sliced thin
- 1 garlic clove
- 1 T fresh ginger
- 1-2 T chicken bouillon
- 2 can coconut milk
- 2 T green curry paste
- 1 T tamarind sauce
- 1 T brown sugar
- 1 T fish sauce
- 1 tsp cumin
- 3 lime leaves
- ½ can bamboo shoots, drained
- 1 cup zucchini, sliced
- ½ bell pepper, sliced
- 1 cup Eggplant, sliced (optional)
- Basil leaves
Thai Rice
By bloomysgirl
On high heat, fry rice until it turns white, stirring the whole time
- 1 T vegetable oil
- 2 cups white rice
- 1 can coconut milk + hot water to equal 4 cups liquid
- 1 tsp turmeric
- 1 tsp ginger powder
- 1 tsp chicken bouillon
Basmati Rice
By bloomysgirl
On high heat, fry rice until it turns white, stirring the whole time
- 1 T vegetable oil
- 2 cups white rice
- 4 cups hot water
- 1 tsp ginger powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cinnamon
- ½ tsp cumin
- 2 Tbsp chicken bouillon
Frosted Peanut Butter Cookies by Cutlers
By bloomysgirl
cookies: Pre-heat oven to 350 degrees and place rack in center of oven
- cookie:
- 1 cup butter, room temperature
- 1 cup brown sugar
- 1 cup white sugar
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- 2 eggs
- 3 1/4 cups cake flour
- 1- 12 oz bag Reese's Peanut Butter chips (no substitutions)
- pb frosting:
- 1/2 cup butter, soft-room temperature
- 3 cups powdered sugar
- 1/2 cup peanut butter (not natural)
- milk to thin to proper consistency (whole milk is best)
- choc frosting:
- 1 cup butter or 1/2 and 1/2 blend butter/margarine
- 5-6 cups powdered sugar
- 1/4 cup unsweetened cocoa (or less if you like a lighter cocoa frosting)
- 1 tablespoon vanilla
- 1/4 to 1/3 cup milk
Breadsticks - Quick & Soft
By bloomysgirl
Our family likes these breadsticks because they are soft and chewy
- 1 cup warm water
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 1/4 cup oil
- 3 cups bread flour
- 2 1/2 teaspoons yeast
Crunch Three-Apple Salad
By bloomysgirl
from Costco cookbook
- 1 cup canned pineapple tidbits in juice
- 2 medium Gala apples, cored and diced
- 1 medium Red Delicious apple, cored and diced
- 1 medium Granny Smith apple, cored and diced
- 2-3 tbsp lemon juice
- 4 oz cream cheese, softened
- 1 cup whipped topping
- 1/2 cup coarsely chopped pecans
- 1 cup mini marshmallows
Hawaiian Crock Pot Chicken
By bloomysgirl
Combine all together, cook on low in Crock-pot 6-8 hours
- 2 lb. Chicken tenderloin chunks
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/3 cup soy sauce
Simple Barbecue Sauce
By bloomysgirl
goes great with kielbasa
- 1/4 cup onion, diced
- 4 tbsp sugar
- 1/8 tsp pepper
- 1/4 cup ketchup
- 3 tbsp vinegar
- 2 tsp Worcestershire sauce