Recipes: Fried squash cakes - by Bo del Ransi Bo del Ransi's image for: "What can i do with Extra Squash" Caption: Location: Image by: Tasty Browned Squash Cakes [Caption: This plate of fried patties looks and tastes compellingly like potato cakes but really they are made of shredded scalloped squash!] Blurb: Cooks are anxious to get their hands on a squash recipe that will even have squash haters coming back for seconds! Introduction: Cooks & Gardeners, your dreams of an abundant summer squash harvest no longer need to be left disenchanted about squash let go to waste. [Preparation Time: 10 minutes Cook Time: 20 minutes Yield: 16 patties Serves: 4 people] Recipe Ingredients: 1/4 cup cooking oil (canola oil) 2 cups patty pan squash, finely chopped 1/4 - 1/3 cup onion, minced 2 eggs 1/3 cup sharp cheddar cheese, shredded & packed lightly 1/3 - 1/2 cup plain flour 1/8 teaspoon black pepper, ground 1/2 teaspoon able salt [Instructions] Cooking Tip: Ready a large frying pan by placing over medium heat with half the oil added. Serving Tip: Preparation:
spinach artichoke dip recipe spinach artichoke dip a few of you asked for the spinach artichoke dip recipe from my last post, and as you demand, so i deliver. this dip is incredibly tasty, really easy to make and even works for people who proclaim to not like artichokes (like me). anything with spinach and artichokes instantly classes up a party, and your friends will think you spent a lot more time on it than you did. enjoy! spinach artichoke dip 2 cups parmesan cheese 10oz box frozen spinach, thawed 14oz can artichoke hearts, drained 2/3 cup sour cream 1 cup cream cheese 1/3 cup mayonnaise 2 tsp garlic, minced 1. 2.
Fried Rice Recipe This recipe makes REALLY GOOD fried rice. A wonderful recipe (if I do say so myself). Good luck! 1.5 cups rice (I use BASMATI or JASMINE rice, but you can use anything but Minute Rice) 2 cups H2O (that's water to you and me) 4 eggs (2 eggs only whites, 2 eggs with the yolks - chicken eggs, please) meat (optional - pork, chicken, or roadkill is fine - I prefer chicken, but raccoon is good too) green onion / white onion / celery / bell pepper / broccoli / frozen peas / any crisp vegetable, diced to the size of....well, dice 1 ounce dark sesame oil (Trader Joe's has this $1.99 a bottle - pick up some $2 Chuck while you're there) 2 ounces canola oil (any kind except Pennzoil works fine - I just like Canola oil for its heart-healthy tendencies) salt (Seasoned Salt is fine) Early in the day (or the day before): Cook rice. When the rice is cool, here's what you do: Pour the other ounce of canola oil in the bottom of a wok. Is the oil hot? Scramble the meat, eggs and oil up good!
Sushi 101: How to Make Sushi Rolls Note: If you missed Class 1, click here. Printable Recipe – California Rolls Sushi rolls are all I ever want in a sushi restaurant, not that I ever go to sushi restaurants, but still. During the course of our sushi unit here on PW Cooks, we’re going to learn to make several different sushi rolls, each increasing in both complexity and decadence. But today we’re starting with one of the most basic sushi rolls: The California Roll. An essential tool used for making sushi rolls is a makisu, or bamboo rolling mat. Here. He just rolled this up really quickly, but it shows how easily the rice will stick to the mat. Repeat this several times and you have a royal mess on your hands. See? You also gain fifteen pounds. Another essential element when it comes to making sushi rolls is nori, or dried seaweed. Nori comes in sheets, and is sold in plastic packages. The best nori to use for sushi is a dark green shade. To begin, fold the pieces of nori in half to split them. Did that even begin to make sense?
Potatoes or Green Beans? « Croque-Camille Does this ever happen to you? You’re going through your workday, thinking about dinner, picturing the oven fried fish and homemade tartar sauce you have planned, but when it comes to the side dish, you’re stumped. On one hand, you have some lovely little haricots verts rapidly going south in the fridge, and on the other, you have some freshly dug new potatoes doing the same in the cupboard. A quick green bean sauté sounds easy and virtuous, but maybe steamed potatoes in an herby vinaigrette would be better. So there I was, with the great potatoes-or-green beans debate waging on in my head, when lunchtime rolls around. The resulting salad was just what I was looking for. French Potato and Green Bean Salad Never again succumb to the starch-or-vegetable dilemma! For the dressing: 125 g / 4½ oz. plain yogurt 1 medium shallot, minced 2 Tbsp. tarragon vinegar 1 tsp. Combine the yogurt, shallot, vinegar, and mustard in a small bowl. For the salad: Serves 3 as a side dish. Like this:
Crispy Potato Roast Recipe Hey Guys! So…it’s still really hot out…wtf! I’m totally ready for fall…forget this, “I just don’t want summer to end” BS…I’m OVER IT! Okay, I apologize for being aggressive right there, but man does this weather make me grumpy. There are a few things that get my mood up during weather like this: 1) My Dog (always) 2) Frequent Fro-Yo and Hawaiian Ice trips with the boyfriend 3) This Roasted Onion Dip. Remember when you were a kid and sleepovers were still the best thing ever? If you are willing to brave a hot kitchen for about an hour (woof, I know), this dip is totally worth it and a delicious treat to help keep you cool (once you’re sitting and enjoying it) and leave you feeling guilt-less afterwards! xx Jenny Roasted Onion Dip Serves 5 to 6 Ingredients: 2 large sweet onions, quartered 2 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 1 yellow onion, thinly sliced 1 tablespoon light brown sugar 3 garlic cloves, minced 1 cup nonfat Greek yogurt 1/2 cup sour cream 1/2 teaspoon cumin
Korean recipes: Japchae (stir fried noodles with vegetables) Japchae, sweet potato starch noodles stir fried with vegetables and meat, is one of Korea’s best-loved dishes, and one of the most popular on my website as well. If anyone asks me to recommend a good potluck dish, I don’t hesitate to answer japchae for the simple reason that pretty much everyone loves it. At any gathering it’s hard to pass up these chewy, sweet, and slightly slippery noodles with colorful stir-fried vegetables and mushrooms, its irresistible sesame flavor, healthy amount of garlic, and light, refreshing taste. Stir frying each ingredient separately seems like a lot of labor, but each one requires a different cooking time and a bit of care, and keeping the color and freshness of each ingredient intact makes for a stunning final presentation. Let me know if you make this at a party! Ingredients (serves 4): Directions Marinate the beef and mushrooms Make the egg garnish (jidan): Crack the egg and separate the egg yolk from the egg white. Prepare the noodles and vegetables:
Turkey Day Troubles - Installment #2 I just finished reading a book (Cooking for Mr. Latte) written by Amanda Hesser, a food writer for the New York Times. In one of her chapters she writes, "I have a few favorite dishes, I rarely make them." She goes on further to describe those old tried and true recipes, "You know, ones that I'll want to return to for years and years. You make it again and again, altering it to your liking, it becomes an expression of you aesthetic, of your palate, of who you are. I couldn't help but connect with her words. Growing up I was a very picky eater. Golden Macaroni and CheeseAdapted from Southern Living 2004 Annual Recipes Ingredients COOK macaroni according to package directions; drain well. PLACE milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute. STIR together flour mixture, 3 1/2 cups cheese, and macaroni. POUR macaroni mixture into a lightly greased 13x9 baking dish or 2 (11 inch) oval baking dishes. 1. 2. 3. Click Here for My Adapted Printable Recipe
Steak Recipe: Turning Cheap "Choice" Steak into Gucci "Prime" Steak If you are a steak-lover, I hope that the title of this post + luscious photo is enticing enough for you to read though the entire article. Because I promise you that it’s worth it. Even if you don’t eat steak, this is a must-read…as you can impress the hell outta your carnivorean friends (and sometimes, when you’re a vegetarian in a herd of carnivores…it would just be nice to have that extra, “dude….you didn’t know that about steak???!” in your pocket.) My entire family (including the 2 yr old kid) just adores any type of steak recipe…you could probably classify us as professional steak-eaters. Do you know the joy of buying Choice and eating Prime? The Steak Secret: salt your steaks 1 hour before cooking for every inch of thickness. Here’s two nice pieces of regular ‘ol supermarket steak. Season liberally with kosher salt on both sides with kosher or sea salt. And then just let it sit on your counter. After 30 minutes, you’ll see more water: After almost an hour: Then it’s time to cook. .
Kimchi Fried Rice Recipe The great thing about this dish is that it is so easy to make! As long as you've got kimchi, rice, oil, and some salt, there's no messing up! Another great thing about this dish is that you can add almost anything you want, and it will still taste wonderful. I love my foods especially spicy, because I think that spice gives everything a nice kick, so I went ahead and added in some chili oil (this step is definitely optional). Cooking Directions: Heat oil in a large frying pot, and throw in spam and hot dogs. Cheese Pinwheel Rolls Sooner or later, all my conversations inevitably turn to food. Don’t believe me? Call me up sometime and try to, say, sell me some insurance. Perfect example: I was in a meeting a few weeks ago at the office. What was the best way to make them? Ah, the Frankenroll This recipe borrows heavily from two fairly unrelated things. To make these rolls, spread pizza dough liberally with melted butter, sprinkle it with cheese and spices, roll it up like a stromboli—then slice and bake like a pan of cinnamon buns. The result? Fill them however you like The best part about these rolls? This is what I always refer to as a Sliding-Scale Recipe. You can toss it together with a ball of pre-made dough and a bag of shredded cheese from the grocery store—or you can go all out and make the dough from scratch and grate your favorite cheeses by hand. I like to throw these rolls together on a weeknight. So, this one’s for you, Scott. Cheese Pinwheel Rolls Makes about a dozen rolls Roll out the pizza dough