Buttermilk pancakes
INGREDIENTS
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted
DIRECTIONS
1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
Decadent Brownies
INGREDIENTS
1/2 cup butter
2 tablespoons butter (use 10 tablespoons all together)
1 1/4 cups sugar (can use more for a sweeter brownie)
3/4 cup unsweetened cocoa powder, plus (or you can just use cocoa powder less sugar)
2 tablespoons cocoa powder
2 teaspoons vanilla (or can use 1/4 cup Kahlua in place of vanilla)
2 tablespoons vegetable oil
2 large eggs (eggs must be cold NOT room temperature!)
1/2 cup flour
1/4 teaspoon salt
3/4 cup chopped walnuts or chocolate chips (or use both!)
DIRECTIONS
1. Set oven to 350 degrees (set oven rack to second-lowest position).
2. Grease a 8 x 8-inch baking pan.
3. In a small bowl mix together flour and salt; set aside.
4. In a heatproof bowl combine the 1/2 cup plus 2 tablespoons butter, 1-1/4 cups sugar and 3/4 cup plus 2 tablespoons cocoa.
5. Set the bowl over barely simmering water, and stir until the butter is melted and the mixture is smooth and hot.
6. Remove the bowl, and set aside a short time until the mixture is only warm not hot.
7. Stir in vanilla or Kahlua (if using) and oil with a wooden spoon. 8. Add in cold eggs, and whisk vigorously.
9. When the batter looks thick and shiny and well blended, add in the flour/salt mixture with a wooden spoon, then changing to a wire whisk mix until completely blended.
10. Stir in the nuts and/or chocolate chips.
11. Spread evenly into prepared baking pan.
12. Bake about 20-25 minutes, or until a toothpick inserted in the middle comes out just slightly moist with batter.
13. Let cool completely.
14. Cut into squares.
sources:
http://www.recipezaar.com/147719
http://www.donogh.com/cooking/brownies/triplec.shtml
Chocolate Chip Muffins
INGREDIENTS:
1-1/2 cups flour
1/2 cup whole wheat flour
1 cup sugar
1/2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1/3 cup vegetable oil
1 cup milk
1 egg, beaten
1 cup semisweet chocolate chips
2 Tbsp. brown sugar
1/2 cup chopped pecans
PREPARATION:
Preheat oven to 375 degrees F.
Line 12 muffin cups with paper liners and set aside.
In large bowl, combine flour, whole wheat flour, baking soda, baking powder, and salt and mix well.
In medium bowl, combine vegetable oil, milk, and egg and beat until smooth.
Add egg mixture to flour mixture and stir until dry ingredients are moistened.
Add chocolate chips and stir. Fill prepared muffin cups 2/3 full of batter.
In small bowl, combine brown sugar and pecans. Sprinkle this mixture over the muffins.
Bake at 375 degrees F for 20-25 minutes or until muffins are golden brown and firm.
Remove to wire rack to cool. Serve warm. Makes 12 muffins
sources:
http://busycooks.about.com/od/muffinrecipes/r/chocchipmuffins.htm
THE LUNCHEON
Chicken Teriyaki
Ingredients:
2 skinless chicken breasts
Teriyaki sauce
Kikkoman Marinade Seasoning
Oil for frying
Procedure:
1.Rinse chicken pieces and pat dry.
2.Place chicken in baking dish and pour 1/3 cup teriyaki sauce over chicken.
3.Coat chicken on both sides. Sprinkle both sides heavy with kikkoman Marinade Seasoning and bake, uncovered at 325 degrees for about 1 hour until tender and slightly browned.
Shrimp Tempura
Ingredients:
1/2 cup rice wine
1/4 teaspoon salt
1/2 pound fresh shrimp, peeled and deveined
2 quarts oil for deep frying
1/4 cup all-purpose flour
1/3 cup ice water
1/4 cup cornstarch
1 egg yolk
1/4 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon shortening
1/2 teaspoon baking powder
Directions:
1. In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
2. Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
3. In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
4. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.
Beef Sukiyaki
Ingredients:
2 pounds thinly sliced beef * It tastes better if the beef is cut very thin.
2 handfuls of shirataki noodles (made from yam cakes) or cellophane noodles
14-16 shiitake mushrooms
2 block enoki mushrooms
2 medium size leek
2 Chinese cabbage
2 block of yaki-dofu (grilled tofu)
For sukiyaki sauce (Ingredients):
6 tbsps - soy sauce
6 tbsps - sake (Japanese rice wine)
3 cup - dashi soup stock
6 tbsps - sugar
For dipping: 4 eggs
Preparation:
Cut all ingredients into bite-sized pieces.
Arrange all ingredients on a large plate and place the plate at the table.
Mix soy sauce, sake, sugar, and soup stock to make sukiyaki sauce. Set a hot plate or gas grill at the table.
*After this point, everything is done at the table as you eat.
Heat a little oil in a shallow skillet (can be a fry pan or a hot plate) at the table.
Fry beef slices, then add sukiyaki sauce.
Add other ingredients when the sauce starts to boil.
Simmer until all ingredients are softened.
Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat.
As the liquid boils away, add more sukiyaki sauce.
*Makes 8 servings
Fried Rice
Ingredients:
10 cups cooked Japanese rice (*left over rice is the best)
1 1/4 cup chopped onion
1 1/4 cup chopped carrot
1 1/4 cup chopped green peas
1 2/3 cup diced ham/pork
10 eggs
2 1/2 tsp garlic salt
10 tbsp soy sauce
10 tsp vegetable oil
PREPARATION:
Put a wok or a pan on high heat.
Add oil to the pan.
Wisk the eggs in a small bowl.
Put the eggs in the heated pan and scramble very quickly.
Stop the heat and remove the scrambled eggs from the pan into a dish.
Put the pan on high heat and add more oil.
Saute vegetables and ham until soft.
Add garlic salt and chicken bouillon. Add rice and stir well.
Add the scrambled egg that was cooked earlier to the rice mixture and mix
together.
Turn the heat down to low, add soy sauce and stir quickly.
Stop the heat right away and serve.
*Makes 10 servings
Mango Pudding
Ingredients:
4 fresh mangoes
Mango Sago Pudding
Ice
Sugar
Sago
Procedure:
Slice the 4 mangoes.
Blend the 2 fresh mangoes and the sugar together with the ice.
Open the pudding and mold into your desired shape.
Shape the 2 fresh mangoes into circles.
Arrange in an underliner put the pudding, arrange the mangoes(the one shaped in circles) then pour the mango sauce.
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