1 pound of shrimp, peeled and deveined with the tails removed.
2 - 3 tablespoons cooking oil
1/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons oil
1 medium onion, julienned
1/2 red & yellow pepper, julienned
2 tablespoons oil
12 oz broccoli florets
Slurry (thickener) (mix together)
2 tablespoons corn starch
1/4 cup water
Sauce: (mix all the ingredients together)
1/2 cup water
1/2 cup soy sauce
1/2 - 3/4 teaspoon sesame chili oil
2 tablespoons rice vinegar
3 tablespoons sugar
1/2 teaspoon ground ginger
2 tablespoons garlic (you can use less)
In a nonstick skillet on a high flame, add the shrimp, then season with salt and pepper. Cook for 1 1/2 minutes then turn the shrimp, cooking them for an additional minute or until the shrimp is no longer translucent and pink in color. Remove from the pan and set aside.
In the pan add 2 tablespoons of oil on high flame, then add peppers and onions. Stir fry for 2 to 3 minutes, remove from the pan and set aside. Clean the pan then add 2 more tablespoons of oil and stir fry the broccoli for 2 to 3 minutes. You want the broccoli to be tender and not mushy. Remove from the pan.
Add the sauce mixture to the pan and bring to a boil, add half of the slurry to the sauce mixture and stir until thickened. If you desire the sauce to be thicker add the remaining slurry. Then add all of the remaining cooked ingredients to the sauce, stir to coat and serve on top of white rice or lo-mein noodles.
1 cup milk
2 cups heavy cream
1/4 cup unsweetened cocoa powder
1/2 cup sugar
2 teaspoon vanilla
1 teaspoon instant coffee (optional)
In a bowl mix together the sugar and cocoa powder, then in a medium sauce pan on medium low flame, heat the milk and cream. Do not allow this to simmer or come to a boil. Once the milk and cream is warm, add the sugar and cocoa powder and mix until everything has resolved. Turn off the flame and add the vanilla extract. Pour the cream into a container and allow it to chill in the fridge for 4 hours or over night. Church in the ice cream maker according to manufacture’s directions for 45 to 50 minutes. Put into a freezer safe container and freeze until firm. Makes approx 1.5 quarts.
1 1/2 cups half and half
3/4 cup heavy cream
1 teaspoon vanilla
2 beaten eggs
of course…an ice cream maker
1. Beat the two eggs together in a medium size bowl.
2. in a sauce pan, combine, heavy cream, half and half and brown sugar.
3. Bring to a simmer while whisking.
4. Temper the eggs by adding 1/4 cup of cream into the eggs, then whisk quickly to prevent the eggs from scrambling.
5. Once you’ve added half of the cream to the eggs, slowly pour the tempered egg mixer back into the pot while whisking quickly.
6. Return to heat on medium flame, whisking constantly until the mixer begins to simmer slightly.
7. Strain the custard into a bowl, cover and set aside.
8. Toast the pecans by melting the better on medium flame, then add the pecans and cook for 3 minutes stirring constantly. Toasting the pecans prevents them from turning the ice cream blue.
9. Add the pecans into the custard and mix quickly.
10. Cover the custard with cling film and chill for 4 hours or overnight in the fridge.
11. Churn the ice-cream in your ice cream maker according to your manufacture’s directions.
12. Remove from the ice-cream maker and freeze until firm.
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To make this recipe in a bundt pan, you will need to double it.
3 large eggs, room temperature
3 tablespoons milk, room temperature
1 1/2 teaspoons pure vanilla extract
150 grams sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
150 grams granulated white sugar
185 grams unsalted butter, room temperature
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.
In a medium bowl, whisk together the eggs, milk, and vanilla extract.
In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake’s structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake’s structure.
Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.
Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.
The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.
Makes one 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf.
1 package of yeast
1 cup warm water divided
2 tablespoon sugar divided
3 tablespoons canola oil
1 teaspoon salt
3 to 3 1/4 cup flour
1 egg white
2 teaspoon cold water
In a large bowl, dissolve yeast in 1/4 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 8 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Beat egg white and cold water; brush over rolls. Sprinkle with poppy and/or sesame seeds. With scissors, cut a 1/4-in.-deep cross on tops of rolls.
Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 8 rolls.
1 cup white sugar
1/2 cup butter
1/4 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
2 large pastry bags
2 Wilton tips 1M
2 different colors of food coloring of your choice to color the batter and frosting. A lot of buttercream frosting.
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour, salt and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Add a few drops of food coloring of your choice to color the batter. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
For the frosting, make 3 batches of butter cream frosting. Add food color to two of the batches, and leave one plain. Use the plain frosting to crumb coat the cake. Follow the directions for piping the colored frosting on to the cake as instructed in the video.
1 cup granulated sugar
1 cup cornstarch
In a blender or food processor, combine everything, blend on high speed for 3 minutes. Store in a air tight container. You can use this the same way you would traditional store bought Confectioner’s Sugar.
If you need a large amount, make this in small batches (no more than 2 cups of sugar at a time).
1 1/2 pounds russet potatoes, pealed and sliced 1/4 inch thick
1 pound of Alfredo sauce
3 tablespoons butter or margarine
salt and pepper to taste
mozzarella cheese and parsley to top
Preheat the oven to 375 degrees F. put the butter in a 13x9 casserole dish and place in the oven, heat until the butter is hot and begins to smoke. Meanwhile, combine the potatoes and Alfredo sauce, then pour into the casserole pan once the butter is hot. Season the top with salt and pepper to taste. Sprinkle the top with desired amount of mozzarella cheese and parsley. Bake for 45 minutes to 1 hour, or until the cheese is brown and bubbly on top. Remove from the oven and allow to stand for 10 minutes before serving.