Recipe # 5 Asian Beef Noodles

THE PAMPERED CHEF®

Asian Beef Noodles

I pound lean boneless beef top round steak, cut into ¹/4-inch strips
3 garlic cloves, pressed
2 small pieces (¹/2-inch) fresh ginger root, peeled and finely chopped
2 cups water
2 packages (3 ounces each) baked beef-flavor ramen noodles
3 cups broccoli florets
2 carrots, sliced
2 green onions, sliced

Assemble ingredients prior to recipe preparation.

Asian Beef Noodles

1. Heat Stir-Fry Skillet over medium heat until hot. Lightly spray with nonstick cooking spray. Stir-fry beef, half at a time, 3-4 minutes stirring with Bamboo Spatula Set. Remove beef from skillet; set aside.
   
2. Add garlic and ginger to skillet; stir-fry 30 seconds. Add water; bring to a boil. Add noodles, broken into pieces, broccoli, carrots and seasoning packets from ramen noodles.
   
3. Bring to a boil; reduce heat. Simmer 3 minutes or until noodles are tender and most of the liquid is absorbed. Return beef to skillet; heat through. Sprinkle with green onions.
   

Yield: 6 servings

Nutrients per serving: Calories 220, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 50 mg, Carbohydrate 24 g, Protein 23 g, Sodium 370 mg,-Fiber 3g

Cook's Tip: For added flavor, add 1-2 tablespoons Pantry Asian Seasoning Mix with the water, if desired.

© The Pampered Chef, Ltd., 2001    1YO02041-03/01

Recipe courtesy of The Pampered Chef. Thank you!

I got this recipe with one of my wedding presents. It was with the Pampered Chef Bamboo Spatula Set. We also have some cooking pans from the Pampered Chef. I love them! They have very good quality products. If you want to find anything to do with cooking really, Check out: http://www.pamperedchef.com/ they also have more delicious recipes!

Again, I haven't made this yet, but I will. I'll let you know how it turns out.

Thank you Pampered Chef! You always have great recipes!

Happy Cooking!

Love,

Tiffany

"When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs

Tips For Frosting 2 – Layer Cakes

This is not a recipe! It may come in handy though.

Tips For Frosting 2-Layer Cakes

• Cool cake layers completely.
  
• Brush off any loose crumbs.
  
• Place one layer, top side down, on plate.
  
• Spread about 1/3 cup frosting over top. ,
  
• Place second layer, top side up, on first layer.
  
• Spread a very thin layer of frosting
  on sides of cake to seal crumbs.
  
• Spread remaining frosting on sides and top of cake.
  
• Immediately sprinkle candy bits over frosted cake or create a fun design.
  

This also came from my Pillsbury frosting can. I thought it might be useful if I ever needed any tips on making 2 – layer cakes.

Love,

Tiffany

Recipe # 4 Funfetti Pretzel Hearts

Funfetti Pretzel Hearts

4-oz. vanilla-flavored candy coating or almond bark

3/4 cup Pillsbury® Pink Vanilla Funfetti@ Frosting

2 cups miniature heart-shaped pretzel twists (about 50)

1. Line cookie sheet with waxed paper. Place candy coating in 1-quart microwave-safe bowl. Microwave on HIGH for 1 to 2 minutes or until melted, stirring occasionally. Stir in frosting. Microwave on HIGH for 30 seconds or until melted. Stir until smooth.

2. Dip each pretzel twist in candy coating mixture. (If coating is too thin, cool a few minutes; if coating is too thick, warm a few seconds in microwave.) Place on waxed paper-lined cookie sheet; immediately sprinkle with candy bits from frosting. Let pretzels stand 30 minutes or until coating is completely set. Store in covered container in cool, dry place.

Makes: 10 servings

According to the package, this is what it is supposed to look like when you are finished:

I got this recipe and the picture from my can of Pillsbury Pink Vanilla Funfetti Frosting. It doesn't have an individual who submitted the recipe listed. So, I will just have to assume that the recipe came from Pillsbury.

I haven't tried them yet, but they look delicious. What a fun treat to watch a movie together with the family. J I'm sure the kids will love them just as much as the adults.

Happy Cooking!

Love,
Tiffany


"Never Eat More Than You Can Lift."  ~Miss Piggy

Recipe # 3 French Lentil Soup

3 Tbs. Extra Virgin Olive Oil
2 Cups Chopped Onions
1 Cup Chopped Celery Stalks
1 Cup Chopped Carrots
2 Garlic Cloves, Chopped
4 Cups (or More) Vegetable Broth
1 1/4 Cups Lentils, Rinsed, Drained
14 1/2 Ounces Diced Tomatoes In Juice
Balsamic Vinegar (Optional)

Heat oil in heavy large saucepan over Medium-High heat. Add onions, celery, carrots, and garlic. Saute' until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice, bring to boil. Reduce heat to Medium-Low, cover, and simmer until lentils are tender, about 35 minutes. Transfer 2 Cups soup to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by ¼ cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired.

I got this recipe from: Something To Chew On; and they got it from: epicurious.com
Thanks!
Check Out: www.foodco-op.net for more tasty recipes!

Happy Cooking!

Love,

Tiffany



"As the days grow short, some faces grow long.  But not mine.  Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy.  It's time to start making soup again."  ~Leslie Newman

Recipe #2 Roasted Potato, Garlic, and Red Pepper Salad

6 Garlic Cloves, Unpeeled
3 Lbs. Small Boiling Potatoes
2 Red Peppers
3 1/2 Tbs Extra - Virgin Olive Oil
3 Tbs. Balsamic Vinegar
1/2 Cup Small Fresh Basil Leaves

Preheat oven to 450 degrees Fahrenheit. Wrap garlic cloves in foil. Halve potatoes and cut peppers into 1/2 - inch pieces. Toss potatoes, peppers, and 3 Tbs. oil with salt and pepper. Arrange potatoes and peppers in one layer in large shallow baking pans and roast in middle and lower third of oven. Simultaneously, roast the garlic on either rack. Stir the potatoes occasionally, until tender and golden brown, about 35 minutes. When done, immediately toss with 2 Tbs. vinegar and cool. Remove garlic from foil and squeeze pulp into a bowl, mash garlic with 1/2 Tbs. oil and 1 Tbs. vinegar and toss with potatoes. Add basil just before serving. Can add olives, pine nuts, goat cheese, grilled chicken, etc.

I got this recipe from: Something Tow Chew On; and they got it from: epicurious.com
Thanks!
Check out: www.foodco-op.net for more delicious treats!

Happy Cooking!

Love,

Tiffany


"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients." ~Julia Child

Recipe #1 Arepas with Corn & Cheese

Arepas with Corn and Cheese

1 Cup Cornmeal
1/2 tsp Salt
1/2 Cup Grated Cheddar Cheese
1 Cup Milk
2 Tbs Butter
1/2 Cup Corn Kernels, Fresh or Frozen
1/4 Cup Chopped Scallion
1 Small Jaleeno, Seeded and Minced
3 Tbs Oil
Cooked Black Beans, Vegetables or Sour Cream For Stuffing, Optional

Put cornmeal in a large bowl with salt and cheese. Heat the milk over med-low heat until steaming, add butter to melt. Stir into cornmeal mixture until thick. Fold in corn, scallion, cilantro and chili. Let batter rest for 15 minutes then form 3-inch balls and flatten. Heat oil in a large skillet and cook until golden brown, about 5 minutes then flip and cook for another 3 minutes. When cool, slice through the middle and fill if desired.

I got this recipe from: Something To Chew On
Thanks!
Check out: www.foodco-op.net for more delicious treats!

I will try to post pictures of what the recipes look like once I have made them myself. That feature is in the works... My memory cards are both completely full with family pictures right now. I have to clear them out and/or get a new memory card. So, stay tuned for pictures! :)

Go try this or make something special of your own! Let me know how it goes!

Love,

Tiffany


"I was 32 when I started cooking; up until then, I just ate." ~Julia Child

Hello to all of you food lovers out there in internet land!

Hi! My name is Tiffany. Welcome! This is my first blog post here. So, I'll let you know why I created this blog and why you will want to stop by often. :)

First, I created this blog because I love food. I am also learning how to cook more food than I used to know how to cook. Thanks mom for all of your delicious meals! Now it's my turn to figure this stuff out. Ready or not! I also love to collect recipes and this was the perfect idea for storing recipes without having to dig through things to find them.

I know what good food looks, smells, and tastes like. Although, everything I make may not always turn out the way that I might want it to. If that does happen, I pick myself up and try, try again. I believe that cooking is an art. A skill that needs to be learned and the only way that it can be learned is through practicing.

I am game for trying new things. I love trying things from different cultures. I took an international foods class last summer. So, the most interesting thing that I have ever eaten to this day is a piece of dried squid. I guess they eat it like popcorn at the movie theaters in China. I don't know if I could do that! I think some kinds of tastes just have to grow on you.

If you have an interesting recipe, let me know! I would love to post it on here and tell the world about it. :) I also love comments. So, if you tried something and loved and or hated it, let us know what you thought. Also, if you have any ideas of how I can make this a better blog for everyone who reads it, let me know. Thanks!

Second, I will be posting any type of recipe that I can get my hands on. Like I said earlier, I love collecting recipes, but hate it when I can't find where I put them! I will be telling you where I found the recipes from and if there is a website that goes with it that I got it from, I will also try to post that as well.

I want to give credit to people for coming up with these fantastic creations. If I can't find who wrote/contributed the recipe I will say that it was someone anonymously. I will only take credit for any of the recipes that are made up by myself. So far that hasn't happened yet. Maybe as I get into cooking more I will come up with a masterpiece that you all just can't resist! Then I'll give myself credit for it like I have with everyone else. Thanks for reading and happy cooking!

Love,

Tiffany

"A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that’s when cuisine is truly exciting." ~Charlie Trotter