Chinese Glass Noodles With Peanut Sauce

"Glass" or "cellophane" noodles are made from mung beans, and are so called because they become almost transparent when cooked. The Chinese name for them is "sai fun" and you can find them in an Asian specialty grocery, or in the international section of a well-stocked traditional grocery. Most of the time spent here is passive, for soaking and then refrigerating the noodles.

2¼ hours 15 min prep
Change to: servings US Metric
1 (4 ounce) package sai-fun noodles (mung bean noodles)
2 cups soup stock (veggie or chicken)
For the sauce
2 tablespoons peanut butter
4 tablespoons hot tap water
3 tablespoons light soy sauce
1 pinch sugar
1/2 teaspoon sesame oil
garlic-red chili paste, to taste
Garnish
green onions, chopped
1 tablespoon dry roasted peanuts, chopped

Soak the noodles for 1 hour and drain.
Place in a saucepan with the soup stock and simmer until they are tender but not mushy, about 10 minutes.
Drain the stock from the noodles, reserving it for another use. Place the noodles on a tray and refrigerate them for one hour.
Mix the sauce by putting the peanut butter in a 2-cup measuring glass and adding the hot water. Stir with a fork until it is the consistency of whipping cream.
Add the remaining ingredients for the sauce and mix with the chilled noodles.
Place the noodles on a serving dish and garnish with the green onions and peanuts.

the easiest Egyptian food recipe

Fata (Egyptian Lamb and Bread Soup) Recipe
Ingredients:

1 1/2 pound lean lamb meat without bones
2 medium>~~~~~~~~~~~~~~~~~~^^^^^^^^^^^^...
Asbusa

Ingredients:
2lbs cream of wheat
2.5 cups sugar
3/4 lb. butter
16 oz. plain yogurt
slivered almond halves

Instructions:
Bring all ingredients to room temperature. In a large bowl mix sugar and cream of wheat. Add butter, mix by hand, rubbing the buuter, sugar and cream of wheat between your palms for 10 minutes or more until the mixture is very well blended.

Add the yogurt and mix with your hands until the dough feels smooth in your hand. If it feels dry add>~~~~~~~~~~~~~~~~~~~~~~^^^^^^^^...
Bamya (Meat and Okra Stew)
Ingredients:
6 tablespoons unsalted butter or olive oil. 2 lb (1 kg) stewing lamb or beef, cut into 1 in cubes.
2>~~~~~~~~~~~~~~~~~~~~~~^^^^^^^^...
This marinade is delicious on chicken breasts and on chicken legs and quarters, or whole butterflied chickens. Wash the chicken well by scrubbing it with salt or flour. Soak your chickens in either salt water or buttermilk over night to draw out unwanted fluids and to tenderize the meat. After soaking, marinate the chicken as directed.


Egyptian Marinade

1/2 cup olive oil
2 tablespoons ground cumin
1 tablespoon ground coriander
1 onion, grated
3 cloves garlic, finely minced
1 teaspoon cayenne pepper
salt and freshly ground pepper to taste.

Instructions:
If using boneless chicken pieces, cut into 1-in cubes and place in a shallow non-aluminum container, or plastic zip top bag. You may use cut up chicken pieces also.

Combine the ingredients for the marinade in a bowl and pour over the chicken. Cover and marinate in the refrigerator for at least 6 hours or overnight. You can marinate for up to 48 hours if properly refrigerated.

Bring the meat to room temperature before cooking. While the meat is warmign to room temp., prepare a fire in a charcoal grill or preheat your oven broiler (griller) Remove the meat from the marinade, reserving the marinade.

If using chichen cubes, thread on to skewers. Place the skewers or butterfield or halved birds on the grill rack or a broilerpan and grill or broil until cooked through, basting with reserved marinade while cooking. (use a kitchen brush or spoon).

Cooking time will depend upon the size of the poultry pieces; But DO NOT LET THE MEAT BECOME DRY. Watch the meat carefully. It may only take 1 hour for breast pieces and less for bonier pieces. Serve the broiled/grilled chicken with pita bread & lemon wedges.

"Eye" Love Mom Cookies

1 1/4 c Firmly-packed brown sugar

3/4 c Creamy peanut butter

1/2 c Crisco shortening

3 tb Milk

1 tb Vanilla

1 Egg

1 3/4 c All-purpose flour

3/4 ts Baking soda

3/4 ts Salt

Decoration: 1/2 c Semi-sweet chocolate chips

3/4 c Raspberry jam

Or flavour of choice 1 c Icing sugar

1 tb Milk; (1 to 2)

Food colouring 1. Preheat oven to 375F (190C). Place sheets of foil on

countertop for cooling cookies 2. Combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. 3. Combine flour, baking soda and salt. Add to creamed

mixture at low speed. Mix just until blended. 4. Wrap dough in plastic wrap. Refrigerate 3 to 4 hours or

overnight. Keep refrigerated until ready to use. 5. Shape rounded measuring tablespoonfuls (15 mL) of dough

into ovals. Pat top smooth. Place 2 inches (5 cm) apart onto ungreased baking sheet. Indent slightly in center with finger. 6. Bake one baking sheet at a time at 375F (190C) for 8

to 10 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. 7. For decoration, place chocolate chips in a heavy

resealable plastic sandwich bag. Microwave at 50 % (MEDIUM) power for 1 minute or until melted, checking every 30 seconds. Knead bag until smooth. Cut tiny tip off corner of bag. Squeeze to pipe design of outline of eye and eyelashes onto cookies. Drop teaspoons (5 mL) of jam into center of each "eye" for pupil. 8. Combine icing sugar and milk. Stir until smooth. Add

additional icing sugar if icing is too thin. Add a few drops of food colour, a few drops at a time, to achieve the desired colors. Place icing in pastry bags fitted with small round writing tip. Alternatively, place in small resealable plastic bags. Cut tiny tip off corner of bag. Squeeze to pipe on designs for cookies, as desired. Makes: About 3 dozen cookies -----

From online recipes free

Baked Rigatoni with Sausage & Mushrooms

Savory Italian sausage and sautéed mushrooms impart a spicy heat to this cheesy rigatoni. Toss a simple green salad while the pasta bakes, and serve with a nice dry red wine. It's a foolproof meal, perfect for a delightful Sunday dinner with great weeknight or lunchtime leftovers.

Serves 8–10
2 tablespoons extra-virgin olive oil, divided
2 tablespoons garlic, minced
1 cup yellow onion, small diced
1 1/2 pounds white mushrooms, quartered
1/2 cup red wine
pinch crushed red pepper (optional)
2 pounds Italian sausage, cut into small, bite-sized pieces
1 pound frozen spinach, defrosted and squeezed dry
1 pound ricotta cheese
1 egg
1/2 cup parmigiana-reggiano cheese, grated
2 teaspoons salt
1/2 teaspoon ground black pepper
1 pound rigatoni pasta
2 jars (26 ounces each) prepared marinara sauce
1/2 pound mozzarella, shredded
Heat one tablespoon of the olive oil in a sauté pan. Add the garlic, onions and mushrooms and sauté until the mushrooms have released most of their liquid and the onions are translucent. Add the red wine and crushed red pepper and continue to cook until the red wine has evaporated. Remove from the pan and set aside.

Add the remaining tablespoon of olive oil to the same pan and add the sausage. Cook until the sausage is fully cooked and browned. Remove from the pan and add to the mushroom mixture.

In a large bowl, combine the spinach, ricotta cheese, egg, parmigiana-reggiano cheese, salt and black pepper and mix well. Add the mushrooms and sausage to this mixture.

Meanwhile, cook the pasta in rapidly boiling water until al dente and drain.

Add the cooked pasta and marinara sauce to the ricotta mixture and mix well until fully combined. Transfer to a roasting pan and top with the mozzarella cheese. Cover with aluminum foil and bake in a 350 F oven for approximately 30 minutes. Remove the foil and continue to bake until browned on top and fully heated through.

Nutrition Info
Per Serving (8 oz-wt.): 330 calories (220 from fat), 25g total fat, 10g saturated fat, 17g protein, 8g total carbohydrate (2g dietary fiber, 3g sugar), 55mg cholesterol, 870mg sodium

Pineapple Crumbcake

2 sticks (8 ounces) butter, softened to room temperature
1 1/4 cups sugar
1 egg
3 egg yolks
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 medium pineapple (2 to 2 1/2 pounds)
1/4 teaspoon cinnamon

Preheat the oven to 350F. butter a 10 by 2 inch round cake pan and line the
bottom with waxed paper.

In a large mixer bowl, beat 1 stick of the butter and 3/4 cup of the sugar
until light and fluffy. Add the whole egg and continue beating until well
blended. Gradually add the egg yolks, 1 at a time, beating well after each
addition. Beat in the vanilla.

Sift together 1 1/4 cups of the flour and the baking powder. Stir into the
butter mixture. Turn the batter into the prepared pan and spread evenly.

Cut the skin and eyes from the pineapple. Quarter and core the pineapple.
Cut the quarters crosswise into 1/2 inch thick slices. Arrange the slices
in concentric circles, overlapping slightly and leaving a margin of about
1 inch around the edge.

In a small saucepan over low heat, melt the remaining 1 stick butter. Let
cool slightly.

In a medium bowl, combine the remaining 1/2 cup sugar, 1 1/4 cups flour
and the cinnamon. Pour the melted butter over the flour mixture and rub
together with your fingertips to form coarse, pea-size crumbs. Scatter
the crumbs evenly over the pineapple and better.

Bake the cake for 55 to 60 minutes, until a knife inserted in the center
comes out clean. Let cool in the pan for 15 minutes. Unmold onto a
plate and remove the paper. Invert back onto a rack to cool. Serve warm
or at room temperature.

Williams Barbeque Sauce Recipe

Ingredients
1 cup butter
4 small onions grated
8 large cloves garlic, minced
1 tsp salt
1/4 cup mexican chili powder
2 tablespoons crushed red chili pepper
1 1/2 cup brown sugar
1 cup vinegar
1 cup Worcestershire Sauce
4 cups catsup
1/2 cup sweet soy sauce (or 1/4 cup soy, 1/4 cup molasses)
1 can (6 ounce) tomato paste
1 tablespoon white pepper
1 tablespoon Old Bay Seasoning or seasoned salt
2 tablespoons Tabasco

Directions
Melt butter in a saucepan.
Cook onion and garlic in butter until soft.
Add other ingredients and stir until well mixed.
Cook over low heat for 30 minutes.
This recipe from easy recipes online collection.

recipe for Blueberry-Honey Muffins

blueberry muffin Recipes
3 cups of all-purpose flour1 Tbsp baking powder1/2 teaspoon baking soda1/2 teaspoon salt10 Tbsp unsalted butter (1 1/4 stick), softened1 cup sugar2 large eggs1 1/2 cup plain yogurt1 teaspoon grated lemon peel1 1/2 cups blueberries1 Tbsp flour (if using defrosted frozen berries)1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.2 Whisk together the flour, baking powder, baking soda, and salt and set aside.3 In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.4 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.5 Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.

Fettucini Romano Ala Fratelli Recipes

Fettucini Romano Ala Fratelli
1 Tablespoon Olive oil 3 Cloves garlic, crushed 1/2 Cup White wine 3/4 Cup Half.and.half 1 Cup Romano cheese, grated 1 pound dry spinach fettucini, Cooked Chopped parsley for garnish
Add the olive oil to a hot 10" pan. Add the garlic, and saute over high heat for about 1 minute. Add the wine and simmer for about 2 minutes. Add the half.and.half, and allow the sauce to come back to the simmer. Add the Romano cheese, and stir until smooth, about 2 minutes.
To serve: Add the pasta to the pan and toss until coated. Portion onto two plates, and garnish with some chopped parsley.

Italian Tomato Sauce Recipes

Italian Tomato Sauce
2 . 28 ounce cans diced or ground tomatoes or whole
tomatoes NOT packed in puree or sauce 3 tablespoons high.quality olive oil 1 large, thick pork chop or 1.1/2 pounds beef chuck,
steak preferred 1 medium onion, peeled and finely chopped 1 medium carrot, peeled and finely chopped 4 garlic cloves, peeled and crushed 1/2 cup red wine 1.1/2 teaspoons salt 3 tablespoons fresh basil or Italian parsley, chopped Freshly ground black pepper to taste
If using whole tomatoes, drain them, reserving the liquid and chop. Reserve tomatoes and juice in a bowl.
In a nonreactive Dutch oven, heat the olive oil. Season the chop with salt and pepper and brown over medium.high heat on both sides, about 8 minutes total. Remove meat and set aside. Reduce heat to medium.low, add the onion and carrot and saute until softened, 8 to 10 minutes. Add the garlic and saute for 1 minute. Return the meat and any accumulated juices to the pot and add the wine. Bring to a simmer, and cook uncovered for 3 minutes.
Add the reserved tomatoes (if using crushed or minced tomatoes, just add them directly from the can) and the salt and bring back to a simmer. Reduce heat to low to maintain a slow simmer, partially cover, and cook until the meat is tender, about 45 to 55 minutes, depending on the thickness of the meat. Remove meat and keep warm. Raise heat to medium and continue cooking sauce for about 5 minutes, or until sauce has thickened.
Stir in the basil and/or parsley and add freshly ground black pepper to taste (the sauce will be salty at this point; it will taste fine once added to pasta). Slice the meat and serve with pasta and sauce.

Basic Polenta Recipes

Recipes--Basic Polenta
9 Cups Water 1 Teaspoon Salt 3 Cups Cornmeal; coarse.grain
Bring water to a boil in a large heavy pot. Add salt and reduce heat until water is simmering. Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through your fingers. To avoid lumps, stir quickly with a long handled wooden spoon while adding cornmeal. If necessary, stop adding cornmeal from time to time and beat mixture vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become very thick while cooking. It is done when it comes away cleanly from the sides of the pot. Pour polenta into a large wooden board or a large platter. Wet your hands and smooth out polenta evenly, about 2 inches thick. Let cool 5 to 10 minutes or until polenta solidifies. Cut cooled polenta into slices 1 inch wide and 6 inches long. Place slices in individual dishes. Serve hot, covered with your favorite sauce. Makes 6 to 8 servings.
Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool completely. Cut cooled polenta into slices 2 inches wide and 6 inches long. Pour oil about 1 inch deep in a large skillet. Heat oil until a 1.inch cube of bread turns golden almost immediately. Fry polenta slices on both sides until light golden. Drain on paper towels. Serve hot. It is importent to insure the oil is hot enough, otherwise the polenta will absorb oil and your polenta will be greasy and unpalatable.