A very easy recipe...using boxed cake mix, greek l... (
I love this recipe Joni...I have made it many times to take to functions. Always gets rave reviews....Sadly we do not have the marshmallow version of the icing here in Canada........yet!.. At least that I have seen. I will be on the look-out for it tho......
Great share......thank you.
Recipe Notes:>>> Do not be fooled by the name, these sauce on these vegetarian and vegan noodles is less of a peanut sauce and more of an herbal cilantro dressing with plenty of tangy lime. If you like Asian flavors and love cilantro or just want to try a lighter peanut noodle sauce, these simple udon noodles dressed in a cilantro peanut sauce are a good place to start.
It may seem like you are adding a whole lot of cilantro, but remember, this is a cilantro peanut sauce with plenty of fresh cilantro flavor. If you are looking for a more conventional Thai peanut sauce, scroll down for a few recipes to try.
This recipe is vegetarian, though since it contains honey, it is not technically vegan. The sauce is gluten free if you use a gluten free soy sauce, but udon noodles are made from wheat, so choose a gluten free noodle to make this dish celiac safe.
I paired these cilantro udon noodles with some Korean bbq baked tofu.
1/2 cup smooth peanut butter
1/4 cup peanut, safflower or olive oil
3 tbsp cup honey (or 2 tbsp brown sugar if you're cooking for vegans)
1/4 cup rice vinegar
1/4 cup lime juice
2 cloves garlic
1 tbsp fresh minced ginger (about a 1-inch piece)
3 tbsp soy sauce
1 tbsp sesame oil
chili sauce, to taste
1 full bunch cilantro
1 tbsp water, or as needed to get desired consistency
udon noodles, prepared
How To Make It:...
1.. Warm the peanut butter, oil and honey in a small sauce pan over medium low heat, stirring to combine, just until peanut butter has softened and ingredients are well combined.
2.. Place the peanut butter mixture, rice vinegar, lime juice, garlic, ginger, soy sauce, sesame oil and chili sauce in a blender or a food processor and process until well mixed. Add cilantro and pulse until cilantro is finely minced and ingredients are well combined, adding a bit of water if needed, to get the desired consistency.
3.. Taste, and adjust seasonings to taste.
4.. Combine sauce and udon noodles in a sauce pan over medium heat, stirring, just until well heated through, about five minutes.
5.. Garnish with an extra squeeze of lime juice or a dash of sea salt, if you would like. Enjoy your cilantro peanut sauce with udon noodles!
Recipe Notes:>>> This flavorful casserole is made with layers of tortilla chips, cheese, and a beef and bean mixture. It's an excellent dish for any family meal, and it's easy on the budget. Serve this dish with cooked rice or a simple salad, along with toppings of your choice.
If you don't have taco seasoning, I've included a quick homemade version below the instructions.
1 pound ground beef
1 cup chopped onion
1 can (4.5 ounces chopped mild green chile
1 envelope (1 ounce) taco seasoning (see directions for a homemade taco seasoning)
1 cup thick chunky salsa
1/2 cup taco sauce
1 can (15 ounces) black beans, drained and rinsed
1 cup corn kernels, from a can or frozen
1 tablespoon chopped cilantro, optional
salt and freshly ground black pepper, to taste
6 ounces tortilla chips
8 ounces shredded Mexican blend of cheeses or a Cheddar Jack blend
chopped green onions
chopped red onions
chopped fresh cilantro
How to Make it!...
Heat the oven to 350Â° F. Lightly grease a 2 1/2- to 3-quart baking dish or spray with nonstick cooking spray.
In a large skillet over medium heat, brown the ground beef, breaking up, until the beef is no longer pink. Pour off any excess fat, if desired. Add the onions and continue cooking, stirring, until onion is softened. Stir in the chile pepper, taco seasoning, salsa, taco sauce, beans, and corn.
Bring to a simmer and simmer for 5 minutes.
Stir in the chopped cilantro. Taste and add salt and pepper, as needed. If you used a purchased taco seasoning, you might not need any extra salt.
Spread half of the beef mixture in the prepared casserole. Top with half of the cheese and half of the chips. Spoon the remaining meat mixture evenly over the chip later. Top with the remaining cheese and then the chips. Bake for about 10 to 12 minutes, or until the cheese has melted.
Serve with rice or just a simple tossed salad, along with your favorite toppings.
Homemade Taco Seasoning:...
To make homemade taco seasoning, the equivalent of an envelope of purchased taco seasoning, combine the following ingredients in a small bowl.
1 tablespoon of minced dried onions
2 teaspoons of chili powder
1 teaspoon of garlic powder
1 teaspoon of cornstarch
1 teaspoon of ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon dried leaf oregano
Stir the ingredients to blend.
Notes:>>> Smoked trout transforms this spring-fresh potato salad into a filling meal. Look for it in the refrigerated seafood section of your supermarket, or alongside cured meats. Serve with crusty bread.
680 g mini red-skinned potatoes
300 g smoked trout skin removed
1/4 cup extra-virgin olive oil
1/4 teaspoon grated lemon zest
2 tablespoons lemon juice
1 tablespoon chopped fresh dill
1 clove garlic finely grated or pressed
1 teaspoon prepared horseradish
1/4 teaspoon each salt and pepper
4 cups chopped green leaf lettuce
4 radishes trimmed and thinly sliced
half small red onion thinly sliced
1 tablespoon caper drained, rinsed and finely chopped
1.. In large saucepan of boiling salted water, cook potatoes until fork-tender, about 10 minutes. Drain. Let cool for 10 minutes. Cut in half.
2.. While potatoes are cooking, using fork, coarsely flake fish. Set aside.
3.. In large bowl, whisk together oil, lemon zest, lemon juice, dill, garlic, horseradish, salt and pepper.
4.. potatoes, lettuce, radishes, red onion and capers; gently toss to coat. Top with fish.
Tip from The Test Kitchen:... Hot-smoked trout is less expensive than cold-smoked trout, and it comes fully cooked and ready to eat. If the package doesn't specify, look for the colour of the fish: Cold-smoked will be a bright, shiny reddish-orange, while hot-smoked is matte and a duller shade of pink or tan.
Notes:>>> The bold flavour of lamb can stand up to a good dose of fragrant spice coating and is a good foil for this refreshing salsa.
1 tablespoon each ground cardamom , ground coriander and ground cumin
1 teaspoon salt
16 frenched lamb chops (about 1.1 kg/2 pound)
5 tablespoons olive oil
1 shallot , thinly sliced
1 teaspoon salt
1/4 cup dried cranberries
Half English cucumber , seeded and diced
3 tablespoons olive oil
3 tablespoons chopped fresh mint
2 tablespoons lemon juice
1/4 teaspoon ground sumac
Lamb:... In small bowl, stir together cardamom, coriander, cumin and salt. Brush lamb with 3 tbsp of the oil; rub all over with spice mixture. Let stand at room temperature for 30 minutes. (Make-ahead: Refrigerate overnight. Bring to room temperature before cooking.)
Cucumber Salsa:... Meanwhile, in bowl, sprinkle shallot with 1/2 tsp of the salt; let stand for 5 minutes. In microwaveable bowl, microwave cranberries with 1/4 cup water on high, 45 seconds to 1 minute; let stand for 5 minutes to plump. Drain.
Add cranberries, cucumber, oil, mint, lemon juice, sumac and remaining salt to shallot mixture; stir to combine.
To finish:... In large nonstick skillet, heat 1 tbsp of the remaining oil over medium-high heat; cook half the lamb, turning occasionally, until desired doneness, 5 to 6 minutes for medium-rare. Transfer to cutting board; tent with foil. Wipe pan clean; repeat with remaining oil and lamb. Top with salsa and serve with a side of steamed couscous.
Makes 6 to 8 servings.
Notes:>>> A small ham, available in the deli aisle of your supermarket, is a great alternative to bacon or sausage. Its small size also means you can pop it into a toaster oven if oven space is at a premium.
1 fully cooked small ham (about 900 g)
1/2 cup peach jam or apricot jam
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 teaspoon chopped fresh thyme
1 teaspoon grated fresh ginger
1.. Place ham in greased 6-cup (1.5 L) casserole dish; cover tightly with foil. Roast in 350*F (180*C) oven for 30 minutes.
2.. While ham is roasting, in small bowl, stir together jam, mustard, vinegar, thyme and ginger. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
3.. Uncover ham; pour jam mixture over top, brushing to coat. Cover and roast, basting every 10 minutes, until instant-read thermometer inserted in centre reads 140*F (60*C), about 40 minutes, removing foil for the last 10 minutes of cooking.
4.. Remove ham to cutting board; tent with foil. Let rest for 10 minutes before carving. Spoon jam mixture over ham.
Tip from The Test Kitchen: For an extra-shiny caramelized glaze, broil the ham for a minute at the end of roasting.
Thanks. DH orders it as a take out, and it cost $5.99 plus tax.
for how much spanakopita?
I don't think I've ever had antipasto - strange, I know. Are crackers always the method of serving/eating it? Sounds really good. Thanks!
thank you. I'm 73 and still like to color eggs, so your tip will be helpful. I do hope the baking soda won't keep the color from staying on the eggs. Maybe i'll try a few with the baking soda to be sure. Anyway, thanks for the tip. Barbara
Remember to post back and let us know IF it affects the colouring/coloring process?
Great idea, thanks, still waiting for the twenty pounds to arrive, I've tried everything still under weight.
Will have oven in about 2 weeks, yeah.
Sounds delish! Also, followed your recipe for Shrimp Ranchero last night...the family loved it. Thank you so much.
Thank you for your comments Suzhuz!
Feedback means a lot to those that are nervous about trying something new....
Don't know IF I posted this "tip" before or not...if I did....sorry for the repeat!
To make hard boiled eggs that are easier to peel, add a teaspoon of baking soda to the water. It keeps the shells from sticking to the eggs