Love my kitchen helper hehehe A package of thin egg noodles 1 onion sliced 2TBSP oyster sauce 1/4CUP soy sauce 1/2CUP water 2TSP sugar 1 pound of shrimps peeled and deveined, slice the back so they butterfly when cooked. (Could use chicken, beef, pork or fish also) 2TSP minced ginger & garlic 1TSP red pepper flakes 1/2TSP salt 2 tablespoons each sesame oil & vegetable oil 2-3CUPS mixed veggies (such as napa cabbage, sliced carrots, celery, and bean sprouts, water chestnuts, bamboo shoots, whatever you prefer) Thickener: Cornstarch and water mixture
Get your pan hot! Throw everything in minus cabbage and shrimps. Stirfry high heat stirring constantly about 3-4minutes. Then add in your cabbage.
Mix well. I thicken the sauce now with our cornstarch/water mixture. Then add in your butterflied shrimps. Stir fry just a couple more minutes til shrimps are donePeek a boo, I see you lol Remove your Stirfry from heat. Boil your noodles as per instructions. Just 2-3 minutes. Drain, rinse, and mix them into your Stirfry. Serve immediately
Whatcha got up there? Let me see, come on, closer, closer… Oh stinky ol shrimp. Nope Lucky isn’t a fan of shrimp hehehe. More for me yay haha. Although he’s still a trooper helping me out in the kitchen.We enjoyed this, excellent dish on Valentine’s Day! We can’t wait to hear what you think.
Our local international grocery store sells 3foot naan breads for 2$ each. They make an excellent pizza.And they feed a crowd. Do you make pizzas on naan bread?
These are literally the best biscuits we have ever had. Load in the ham and cheese and I bet you’ll love them too! 1/2CUP minced onion 1TBSP butter or margarine 2CUPS flour 1TBSP baking powder 1TSP salt 1/2TSP baking soda 1/4CUPS butter diced 1CUPS buttermilk or milk 1CUPS roughly diced cooked ham 1CUP sharp cheddar or extra old 2TBSP butter, meltedLine a baking sheet with parchment paper. Combine onion and butter in a skillet over medium heat and cook until tender but not browned, about 5 minutes. Cool. In a bowl, combine flour, baking powder, salt and baking soda, add butter and mix with your fingers until crumbly in texture. Add the onions, buttermilk, ham and cheese, stirring in with a spatula until just incorporated. I put the big ball of dough down on a well floured surface and Pat down with my hands. I use a glass to cut biscuits out. Arrange close together on the baking sheet for soft biscuits, or spread them apart for crisper biscuits. Brush with hot melted butter. Bake 450F 15-20minutes til Golden Brown. I triple this batch when making them. They freeze well. And are excellent to have on hand when needed. After I’ve cooked a large ham. I like to make these. These are great when done with big chunks of ham with lots of cheese.
1CUP each peanut butter & butter or margarine 1CUP each white & brown sugar 2 eggs 1TSP each baking powder & baking soda 1TSP vanilla extract 2 1/2CUPS flour Pinch of salt Roughly half cup Nutella Lucky saids I smell Peanut Butter!!
I take a cookie pan and saran wrap it or put down a silicone sheet. I use the back of a spoon and rub a TSP of Nutella down onto saran wrap in a circular motion. Then I freeze this for half hour or more.
Cream butter, peanut butter together. Add eggs, beating well. Mix in your sugars. Add baking soda, baking powder, flour and salt to a bowl mix and set aside. Lucky saids I’m watching you, even when I’m way way over in the TV room, do you see him?! Lol
Add in vanilla. Then add in your flour mixture and combine well.
Roll all cookie dough into balls. Take out your Nutella discs out of the freezer. I use a butter knife and quickly separate them from saran wrap. They thaw fast so you have to work quietly. I take the balls one by one and smooch them in my palm. Then put some Nutella on each cookie. I fold the disc in half to make it thicker. And roll it back up again.
Flatten cookies, using a fork, in a criss-cross pattern. Bake on cookie pan at 350F for 7-10 minutes depending on size of your cookies. Lucky saids finally, finally they are ready and my momma made special ones just for me hehe (aka plain peanut butter ones)
Mmmm look at that nutty chocolatey filled peanut butter cookie. Let us know what you think!
2CUPS flour 3/4CUP sugar 1 1/2TSP baking powder 3/4TSP salt 1/2TSP baking soda 1/4CUP margarine or butter 1TBSP orange zest 3/4CUP orange juice 1 egg 1CUP chopped cranberries fresh is best or frozen Icing: 1TBSP orange juice 1TSP orange zest 1CUP powdered sugar enough extra orange juice, to reach drizzling consistency in icingGrease/spray a 8×4 or 9×5 loaf pan. Combine flour, sugar, baking powder, salt, and baking soda. Add margarine and mix until crumbly. Add zest, 3/4 c orange juice, and egg, stir until moistened. Add cranberries. Pour batter, it will be thick into pan and bake until a knife comes clean from the center. I used frozen cranberries which were thawing, it resulted in a pretty colorful batter. I prefer to use fresh cranberries or dehydrated in this. But frozen works.
For a 8″ loaf, about 75 min; for a 9″ loaf, about 55-65 min at 350F Loosen sides from pan, remove & cool completely.
For a 8″ loaf, about 75 min; for a 9″ loaf, about 55-65 min at 350F Loosen sides from pan, remove & cool completely. When I make this, I atleast triple the batch and freeze them. These are excellent!
