Harry Potter inspired Egg on Toast

I finally made one of my own! XD

click here for a look, in case you missed it in the movie

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Taste of Thailand Sushi Menu

So I'll be able to look it up.  Anytime.  Anywhere!

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Fall Treaties for Work

Thought I'd post the recipes I used.  Also I'm blogging this so I can add my pics later, and so I can link this up to BigOven.

However, it should be noted that on the pumpkin treats A) I did not use pre-made pie filling this time.  All they had was a can of pumkin so I added some stuff and made it tasty myself.  And B) I iced them with cream cheese/sugar/butter which I smashed/stirred together.  1 12-oz block of cream cheese, about a cup of sugar or maybe a little less, and 1/4 cup butter.

The base recipe:

Harry Potter's Pumpkin Pasties Recipe

1 (18 ounce) package of pre-made cookie dough (like Pillsbury)
1 (28 ounce) can pumpkin pie filling
3 tablespoons powdered sugar
1/2 teaspoon pumpkin pie spice (optional)

- Preheat oven to 350 degrees.
- cut cookie dough into 12 equal pieces and press into the cups of a muffin tin making sure to go up the sides.
- Fill with pumpkin pie filling-most likely you will have extra should you wish to make more.
- Bake for 20-25 minutes.
- Remove and let cool.
- Sprinkle with powdered sugar and pie spice.


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Usually I roll the truffles in dark cocoa but this time I had plain.  Also I noticed some recipes out there call for adding butter and even sugar.  With truffles you really have to make them according to what tastes best to YOU.  Some people may like a different liquour in them, or even substitute that with more cream instead.  Some people may like more or less bitter/sweet chocolate.  I did not use the butter but I'm gonna try that next time.

Bailey’s Irish Cream Truffles

12 ounces Semi-sweet chocolate morsels
1/4 cup Heavy cream
1 tablespoon Sweet Butter
2 Egg yolks
1/4 cup Baileys Irish Cream

Directions:
Melt chocolate over low heat.  Add butter. Stir in Baileys and heavy cream together over very low heat, heating just until mixed.  Remove from heat.  Whisk in yolks, one at a time; mixture will thicken.

Refrigerate for a few hours, or overnight, until firm enough to shape. With spoon, make small balls. Roll in powdered sugar, then cocoa.

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Chinese Soup Crunchies

Seriously, what are those things actually called, anyway? Crunchy noodles?

I thought I'd try out making them, and it was surprisingly easy, once we got the technique right, that is.



1. Take a pack of eggroll wrappers, wonton wrappers, or spring roll wrappers.
2. Cut them into thin strips.
3. Heat a skillet of hot oil to fry them in. Sprinkle in just a bit of salt.
3. Toss them all in and fry them FAST in HOT oil. Make sure to remove PROMPTLY when they start taking on color because they will go from perfect to burnt rapidly.

But cooked just right, they are perfect! And taste just like they came out of a restaurant.

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Greek Food Festival 2009

The Greek food. It has now been had for 2009!

It was raining, nothing special was going on there, AND they were totally out of the red sweet wine, so we had no reason to stay. We got some food and brought it home. :)





Don't forget the desserts!



Mmmm. We split the 2 appetizers & the 2 entrees. Each also came with a salad.



No, all 4 desserts are not all for me, hehehe.

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Mmm dessert.

Yay, dirt pie! Pudding, cookies, whipped cream, repeat.

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Ice-cream Peanut Butter pie

I made one.

Which ridiculous pic do you like best?

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Food Tricks

Put an avocado seed in your guacomole and it won't turn brown.

Add lemon juice to cut potato surfaces to keep them from turning brown.

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Lo-Mein

We did it! We found the perfect Lo-Mein. Based on this information.

Lo-Mein Recipe

]

Combine For Sauce:
1/4 cup of chicken broth
1/4 cup of soy sauce
2 teaspoons rice wine vinegar
2 teaspoons sesame oil
1 teaspoon red pepper flakes
1 teaspoon sugar

Cook:
8 oz. cooked noodles

Sautee:
in 2-4 tablespoons vegetable, peanut, or stir-fry oil, cook:

6 oz meat - we like Shrimp
8 oz vegetables - whatever you have on hand and/or want to throw in: scallion, water chestnut, mushrooms, or other stir-fri veggies. Napa would be ideal.
also add chopped onion
2-3 teaspoons garlic - we use the kind in the jar
1 1/2 teaspoons ginger - we use the dry powdered kind
1-2 tablespoons soy sauce

add cooked noodles
and sauce
mix well. And you're done.

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World's Best Blueberry Pie

I found this recipe and decided to make use of some of the blueberries I picked when me and Leslie headed out to the country at the end of June.

World's Best Blueberry Pie!




This picture doesn't look nearly as good as the pie tastes!

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Blueberries!

Leslie & I went to pick blueberries! 6/27/09



It was really hot, and I kept eating my pickings,




but yay, in the end it was totally worth it.



Mmm, picked a handful of blackberries, too.



Nothing like fresh blueberry pie!

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P. F. Chang Style Lettuce Wraps

I had to have something Asian to go with the ribs for July 4th, and this seemed like a natural to go along with them. Hah, I was right. This recipe is awesome.

I think I could have done a bit better on cooking the rice noodles. :P They were still tasty, though!

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Five Spice Spare Ribs

,

Yum! Maybe I will make these for July 4^th, lol!

http://fooddownunder.com/cgi-bin/recipe.cgi?r=102636

700	gm	pork spareribs
570	ml	peanut oil
		marinade
1	tbl	dry sherry or rice wine
1	tbl	light soy sauce
1	tbl	cider vinegar or Chinese white rice vinegar
1/2	tsp	sesame oil
		sauce
1	tbl	garlic finely chopped
1	tbl	five spice powder
1 1/2	tbl	spring onions finely chopped1
1	tbl	sugar
1	tbl	light soy sauce
2	tsp	fresh orange peel finely chopped
70	ml	cider vinegar or Chinese black rice vinegar

• Have your butcher cut the spareribs into individual ribs and then into chunks which are approximately 7.5cm long.
• Alternatively do this yourself using a heavy sharp cleaver which can cut through the bones.
• Mix the marinade ingredients together in a bowl and steep the spareribs in the marinade for about 25 minutes at room temperature.
• Heat the oil in a deep fat fryer or large wok.
• Slowly brown the marinaded spareribs in several batches until they are brown.
• Drain each cooked batch on kitchen paper. (Leave the cooking oil to cool. Strain it through a filter once it has cooled if you want to keep it for re use when cooking pork.)
• Put the sauce ingredients into a clean wok or frying pan.
• Bring the sauce to the boil and then reduce the heat.
• Add the spareribs and simmer them slowly uncovered for about 40 minutes stirring occasionally.
• Add a little water to the sauce if necessary to prevent it from drying up.
• Skim off any surface fat and serve.
  
  Can be easily re heated and the taste improves if it is cooked the day before it is eaten.
  

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Crispy Chicken in Peanut Sauce

Crispy chicken with mushrooms, onions, and tomatos in a robust spicy peanut-flavored sauce. Just a hint of sweetness with a flavorful tang.

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Greek Style Open-Face Tuna Sandwich

There's just something about the pepper that makes the tuna fish taste less fishy. People that don't normally like a tuna fish sandwich just might enjoy this one.

• 1 can tuna fish
• 1/4 cup mayonnaise
• 1 dash Greek seasoning like Cavendar's
• 1 sprinkle black pepper
• 4 slices of bread
• 1 hot banana pepper pickled

Toast the bread.

Drain one can of tuna fish and mix in the mayo and Greek seasoning. Chop up the banana pepper and stir it in.

Serve mixture, open-faced, on top of the bread slices.

Sprinkle black pepper over the top.

We used sourdough bread and it was really good with this recipe.

You might also opt to eat a pepper alongside your sandwich instead of chopping it and mixing it in.

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Brewfest 2009

So, we went to Brewfest this year.



I thought it would be nice to go and try some beers because I can never seem to find one that I like, and wish I could.



Where better than a sampling festival? Also, this was the perfect time because there were more selections available thanks to Free The Hops.



Now I can indeed say I have a greater appreciation for beers. For the right beers. I definitely do not enjoy a stout one. The hoppiness has too much bite for me. ;) But many which aren't still have plenty of flavor, and are very smooth!



I also finally took the chance to try Sweetwater Blue, and of course loved it. It doesn't *taste* like blueberry, but you can sure smell it!

Some other ones I made note of liking....
Terrapin Sunray Wheat
Leinies Sunset Wheat
Tommyknocker Male Nut Brown Ale

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Montreal Steak Seasoning (for Caesar Steak Salad)

Montreal Steak Seasoning

• 2 tablespoons paprika
• 2 tablespoons crushed black pepper
• 2 tablespoons Kosher salt
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1 tablespoon ground coriander (dried Cilantro leaves used instead)
  
• 1 tablespoon dill
• 1 tablespoon red pepper flakes
  

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Caesar Salad Dressing (for Caesar Steak Salad)

A post for my reference.

Changes posted in The Cookbook of Death. We could tell you, but we would have to kill you.

Caesar salad dressing. From: don't know, lost link.

1 tsp worsterchire
1 tsp Dijon mustard
1 pinch of salt
pepper, ground
1 clove garlic, minced
3 tablespoons lemon juice
1/2 to 3/4 cup Olive Oil, to preference
2 tbsp Parmesan cheese


add: the secret ingredient

Put it in the shaky thing and shake it to combine well. While shaking the bottle and tossing the lettuce, coat the lettuce with the dressing. Top with Parmesan cheese, croutons, and of course, the steak!

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Chinese Brown Sauce (for Stir Fry)

A post for my easy reference.

Chinese Brown Sauce

Changes posted in The Cookbook of Death. We could tell you, but we would have to kill you.

• 3/4 cup beef broth (beef bouillion cubes can be used)
• 1 tablespoon plus 1 teaspoon oyster sauce
• 1 teaspoon dark soy sauce
• 1/2 teaspoon sugar
• 1 tablespoon cornstarch

Combine the above ingredients in order and bring to a boil, stirring. Yields about 1/3 cup.

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Steak with Red Wine Sauce

Ridiculously good-tasting.



Changes posted in The Cookbook of Death. We could tell you, but we would have to kill you.

Based on Marsala Sauce
which reads as follows

• 3 tablespoons olive oil
• 1/4 cup onion, diced
• 1 tablespoon garlic, chopped
• 1/2 pound mushrooms, sliced
• 3 tablespoons flour
• 1/2 cup Marsala wine
• 1 1/2 cups beef stock
• Salt and pepper, to taste

Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.

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Brownies from scratch

Wanted brownies. Had no mix. Found/made recipe. Enjoyed. Took picture. Saving link for reference. :P




I didn't use any nuts. I used chocolate chips instead.

"Money back guarantee brownies"

• 1 c Butter
• 1 c Sugar
• 1 c Brown sugar
• 3/4 c Cocoa
• 3 lg Eggs
• 1 c Flour
• 1 1/2 ts Baking powder
• 1 1/2 ts Vanilla
• 1 c Walnuts (or pecans),
• Chopped*

Melt butter. In separate bowl, mix together sugars and cocoa. Add melted butter. Beat in eggs, one at a time. Add flour and baking powder. Add vanilla and nuts. *DO NOT OMIT NUTS!!!! The brownies are noticeably moister WITH the nuts. The recipe calls for walnuts, but I prefer pecans (must be because Im in Georgia). Bake in 9"x13" pan 30 mins at 350 degrees F.

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Miami Beach Birthday Cake

Miami Beach Birthday Cake



Because this is the only cake for Leslie's birthday!

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Joe's Italian

Looking for Italian? Go to Alabaster, AL! I only ate there once and I can already tell you it's my favorite Italian restaurant: Joe's Italian

Here's the menu, though what I ordered isn't on there: it was one of the day's specials.




Joe and Mamma Bertolone will take good care of you. This is real, homemade, authentic Italian. While you're waiting for a seat, Mamma just might bring around the basket of her delicious bread. If you don't eat enough, she'll tell you ya better get some more, it's good! And she's right!

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