Sweet Ginger Fish by: Dara

You will need:

Samon (of any fish)
ginger (about the size of your middle finger- and then cut into very thing strips)
3 cloves of garlic- minced
1 white onion
1-2 tomatoes- diced
1 tsp salt
2-3 Tbs palm sugar (or white sugar)
2-3 Tbs cooking veg. oil

To cook:

Put oil in a sause pan and turn to a med/high heat. Add garlic, ginger,and onions and let cook till onions start to become soft. Then add tomatoes, salt, and sugar and place lid on pan and let simmer. Then add fish and place some of the giniger mix on your fish( for better flavoring) and cook for 3-5 min on each side (depending on thickness of your fish) put lid on and let simmer for 10-15 min or until fish in fully cooked.

Surve with rice and sweeze lemon wedge over fish and sprinkle with chinees parsley.

Cook time 15-20 min


Personal comment:
I'm not a fish eater infact i get sick even w/ the smell. But my husband might as well live in the sea...and he had me try this fish and i was blown away...i mean it tasted so good i ate and ate. so i will have to give it a 5 star out of 5 rating!

Cinnamon braided logs by: Pierce family

Things you'll need...

2 cups warm water
2 Tbs yeast
1/2 cup sugar
2 1/2 tsp salt
6 cups flour( not all used at once)
1 egg
1/4 cup oil

Cinnamon mix:
2-3 Tbs cinnamon
1 cup sugar
1cup brown sugar

frosting:
1 tsp milk (you only need a little)
1 cup powdered sugar
1 tsp butter (you can use cream cheese)
1/3 tsp almond flavoring (you can add any other flavoring you like)



Mix together:
warm water, yeast, and sugar make sure all the clumps are gone. Tr proof the yeast let sit till until foamy. Then add salt and 3 cups of sugar, mix well. Turn oven to a high broil. once the oven heats up turn heat off then place a oven safe container filled with warm water in the oven. Then add the egg, and oil mixing while you add 3 more cups of flour one at a time (you may need to use your hands)

After mixture is no longer sticking to your hand/spoon, and the sides of the mixing bowl. Place a towl over the bowl and place in oven with the container of warm water and close door let sit for 1/2 hour. This mixture makes about 2 logs so seporate the dough into two even peaces. Then roll dough into a rectangle. With the back of a knife do not cut through the dough just make lines (be ex. pic below) In the middle part spread the butter evenly, then sprinkle cinnamon mix over the butter make sure you cover this section completly and evenly. Then when your done use the sharp side of yoour knife (or a pizza cutter) and cut lines in the outer two sections (as shown in ex pic below) Then braid the peaces. Then place the towl over the log and
then let set for a few more min till double in size.



Turn oven to 375.

When it's close to baking melt some butter when dough is ready butter the top of the log. place in oven and let cook for 12-20 min until the top of the log is golden brown.

While its bakeing you can mix together the milk, butter, and powdered sugar. make sure you brake up any clumps and then add the food flavoring and stir it all together. When the log is done and cooled down a little you can put the frosting on and make sure to eat it warm it melts in your mouth.

Cook time 1 to 1 and a half hours

Personal comments:

I love this i would not change a thing about it! so you guessed it i have to give it a 5 stars out of 5!!!

Beef Stroganoff by: Lindsey Pierce

you will need:

2 oz sirloin beef (cut thinly)
1 can golden mushroom
1 can cream of mushroom
1 package dried onion flakes
8 oz sour cream

place all above in crock pot and cook on high for 3 hours.

put 8 oz sour cream in crock pot before eating and stir.


Cook time 3 hours


Personal comments:
This is an easy thing to cook on days that are busy and you just have better things to do then cook...but believe it or not for a dish that takes such little effort and taste really good! So we gave this 4 1/2 star out of 5

Mini fancy toast! by:hannah

Mini fancy toast!

Ingredients
1/2 cup water
3 tablespoons cider vinegar
1 1/2 tablespoons brown sugar
1/2 small red onion, very thinly sliced
8 slices thin white bread, recommended: Pepperidge Farm
Extra-virgin olive oil
1 large or 2 small green apples
4 to 6 ounces aged Gouda
1 tablespoon Dijon or whole grain mustard, apple butter or chutney
1/2 bunch watercress
8 thin slices prosciutto
Freshly cracked black pepper

Directions

Preheat the oven to 400 degrees F.

Bring water, vinegar and brown sugar to a boil. Add the onions and remove from the heat. Cover, and set aside until the onions come to room temperature.

Trim the crusts off the bread and cut the bread into thirds, for 3 rectangles per piece. Lightly brush both sides of the bread pieces with olive oil and lay out on a baking sheet. Toast in the oven until just crisp and lightly brown, about 5 minutes. Cool.

To assemble: Quarter, core, and very thinly slice the apple, (a mandolin is terrific for this). Very thinly slice the cheese into triangles or shards that will fit nicely on the bread.

Place a dab or smear of mustard on the bread. Place a piece of apple, cheese and 1 or 2 sprigs of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with a little bit of the pickled onions, a drizzle of olive oil and freshly cracked black pepper. Serve at room temperature.



cook time 10- 20 min

Personal comments:

I made the mistake of making it to early (next time I'll cook these and eat them right away not wait till dinner's ready). It got a little cold and I tried to warm it up by putting it in the microwave for 30 sec. it melted the cheese and the bread got all soggy! But if that had not happened it would have been near perfecting so i give it a 3 1/2 out of 5 stars!

Lemon chicken with flair! by:hannah

Lemon chicken with flair! by:hannah

Ingredients

5 cloves garlic, peeled
Salt
1/4 to 1/3 pound fresh green beans, trimmed and cut into 2-inch pieces
2 lemons, zested
1 teaspoon fennel seed
5 to 6 sprigs fresh thyme, leaves stripped and finely chopped
3 to 4 sprigs fresh rosemary, leaves stripped and finely chopped
A handful flat-leaf parsley, finely chopped
1/2 to 2/3 cup extra-virgin olive oil, divided
Black pepper
4 boneless skinless chicken breasts
4 boneless, skinless chicken thighs
1 pound asparagus spears
8 slices prosciutto
1 cup basil leaves, about 20 leaves
1/2 cup fresh mint leaves, 5 to 6 stems stripped of their leaves
A handful pine nuts, 3 to 4 tablespoons, lightly toasted and cooled
1/2 cup grated Parmigiano-Reggiano
1 (15-ounce) can cannellini beans, rinsed
1 (15-ounce) can garbanzo beans, rinsed

Directions

Heat grill or grill pan to medium-high. Fill a small skillet with about 1-inch water and bring to a boil.

Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife.

Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve.

Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. Grill chicken 12 to 15 minutes until juices run clear.

Bring a medium saucepan of water to a boil.

Trim asparagus of tough ends. Add salt and the asparagus to the water and blanch for 2 minutes. Remove from the water and place into an ice water bath to cool. Once cooled, pat dry with paper towels, drizzle with a touch of extra-virgin olive oil and season with salt and pepper. Divide the asparagus into 4 piles and roll 2 layered slices of prosciutto around each pile to form bundles. Grill 7 to 8 minutes until prosciutto is crisp and spears are tender.

Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the reserved garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Adjust seasoning.

Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot

cook time 20 to 30 min

Personal comments:
This dish is kind of costly, but it makes you feel like your a gorma cook or at lease if your only eating- like your 1st class. We gave it a 4 out of 5 stars

peanut cheesecake pops! by:hannah

peanut cheesecake pops!






Ingredients

1. Cheesecake:
1 1/2 cups dark brown sugar
1 1/2 pounds cream cheese at room temperature
1/2 cup heavy cream
2 large egg yolks
1 tablespoon pure vanilla extract
1 3/4 cups creamy peanut butter
Chocolate:
5 tablespoons vegetable shortening
12 ounces milk chocolate

Directions

Wooden pop sticks

For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.

Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.

Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.

Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into

1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.

Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)

Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.

Upgrade: Coat the pops with chopped nuts or candies for a really decadent finish. To do this let the dipped pops drip over a bowl for 15 seconds before rolling them.

cook time 20 min (freeze over night) and then 10-20 more min

Personal comments:
We used cooking chocolate so it tasted a little bitter so i changed it to milk chocolate but al in all it was creamy and not to sweet. It does make more then 20, you don'e want to make it to thin or when you put the pop sticks in it will crack. And another thing don't cut the cubs to big the peanut butter goes a long way. I'm not a sweet lover but I would give this a 3 out of 5 stars.

Spicy Basil Chicken Stir Fry by: hannah

Spicy Basil Chicken Stir Fry by: hannah

4 chicken breast (cut into cubes)
½ cup soy sauce
1 tbs oyster sauce
1 tsp white sugar
6 garlic cloves- minced
1-2 serrano pepper- minced
1 red pepper- thinly sliced
1 large onion- sliced
basil leafs finely chopped
1 tsp corn starch(mix w/ water or soy sauce before adding to heat.)
Cashew nuts (add right before serving)
1 tsp pepper
12 oz package stir fry noodles
1 can water chestnuts
green onion- chopped

mix together soy sauce, oyster sauce and sugar.

Heat a pan w/ a little oil to a medium heat. Add garlic and serrano pepper- stir. Add chicken, bell peppers & onion stir and add corn starch stir quickly. And add soy sauce, oyster sauce mix to heat and stir vigorously. Cook still chicken in no longer pink then raise heat and add noodles. Add basil leafs and water chestnuts let set for 5 min. stirring occasional. Remove from heat and add cashew nuts.

Sprinkle green onions on your place when serving.

cook time 20 min

Personal Comments:

I made this quite spicy and i loved it that way. I thought the dishes flavor had alot of color so i would give this dish a 4 out of 5 stars!

Indian Chicken Curry Roti by: Hannah

Indian Chicken Curry Roti by: Hannah

● 4 Tbs curry powder
● ½ Tbs ground cloves
● ½ Tbs ground ginger
● ½ Tbs garlic powder
● 1 tsp yellow mustard powder
● ½ tsp ground black pepper
● ½ tsp ground nutmeg
● 1/8 tsp ground cinnamon
● 2 tsp salt
● 1/4 cup veg. oil
● chicken breast- cut into small pubes
● 1-2 chopped onion
● 1 Tsp minces fresh garlic
● 2 tsp minces fresh ginger
● 1 tsp thyme
● 1 serrano pepper- chopped (if you want more spice keep seeds- if less spice take seeds out)
● 1 can (2 cups) chicken broth
● 2 cans coconut milk
● 1 tsp brown sugar
● 6 red potatoes- cut into cubes

before cooking curry
-mix together bread mix- below
-boil red potatoes still soft.

In a bowl combined the curry powder, ground cloves, ground ginger, garlic powder, yellow mustard powder, pepper, nutmeg, and cinnamon and mix together. Reserve 6 Tsp of the spice mixture separately and transfer the remainder to an airtight container and save for another purpose.

In a mixing bowl combined the chicken, 2 Tbs spice mixture, 1 tsp salt and 2 Tbs veg. oil and set aside, covered, for 20 minutes.

In a large pan, heat the 2 Tbs veg. oil, when hot add he chicken pieces and cook, turning occasionally till golden brown (about 8 min) Add the onion, minced garlic, minced ginger, thyme, serrano pepper, and the remaining spice mixture stir and cook till onions are soft (about 4 min). Add the chicken broth and coconut milk and brown sugar and stir then let simmer for 1 min. Add 1 tsp salt stirring occasionally, until chicken is tender and sauce is thickened (let set for 1 ½ hours keep stirring). 10 min to serving add cooked red chopped potatoes.

Roti bread (makes 6)

4 cups all purpose flour
1 tsp salt
1 Tbs oil
1 cup water (if needed add more water)

combined the flour and salt in a mixing bowl now add oil and water, using your hands mix to form a dough- if needed add more water (texture should not be to dry) knead for 5 minutes or until dough is smooth. Divide the mixture into 6 even balls of dough and set aside for 2 hours, cover with a damp kitchen towel. On a lightly floured surface roll each ball of dough into a thin, flattened circle (about 9 inches) set aside and cover do not stack.

Heat a large griddle to a high heat and add a little oil (or spray butter). When hot add the bread dough and cook until brown spots form in the bottom (less the 1 min). Turn over and cook for less then one min. set aside till ready to eat.

Serve the chicken and sauce into the center of the roti bread, then fold both sides over the filling. Fold the top and bottom ends over the sided to form a neat square package, and serve.

cook time 20-30 min

Personal comments:
I didn't make the roti (the flour bread) thin enough to wrap like a borito, i would had added a little more water but if you just want to dip the bread in the curry this is a good way. I loved loved to curry I would have to give it a 5 out of 5 stars

Basil cream chicken by: Dara

Basil cream chicken by: Dara

Chicken
Basil- 1/3 cub chopped
3 cloves garlic- minced
whipping cream- 1 cup
Asparagus
red pepper - slices
1 tsp sugar
olive oil
1 tsp corn starch (mix with water before adding to heat)
salt / pepper
lemons
1 Tbs butter

Steam asparagus to your liking.

salt / pepper chicken before cooking. In a large heat oil and add chicken till golden brown. After chicken is fully cooked at red peppers.

In small sauce pan add 1 tbs butter and garlic let cook for 1 min. Add 1/4 cream & salt / pepper to taste. Turn heat to low and add 1 tsp of corn starch- stir vigorously till mixed well. Add chopped basil leave. Heat to thickening then turn off heat.

serve with rice or potatoes

cook time 20-30 min

Personal commets:
This dish was made up by dara i mean i was on the computer looking up chicken dished and he was thinking of what we could make with what we had in our fridge...i mean how does he do this it was so so so good i have to give it a 5 out of 5 stars.

Asparagus & lemon Zest Chicken by: hannah

Asparagus & lemon Zest Chicken

2 Tbs olive oil
chicken breast
salt / pepper
4 cloves garlic- minced
red pepper- sliced
asparagus
1-2 lemon- sliced (sweeze 1 tsp for cooking)
½ cup chicken broth
oregano (chopped)

First off steam asparagus to your liking.

In a large pan heat the oil to a medium high. Season the chicken w/ salt and pepper- add to the pan- cook till golden brown. Stir in garlic, red peppers, and asparagus and cover for 1 min. Stir in the lemon zest and ½ cup of chicken broth- bring to a simmer- cover and let set for 3 min.

After cooked sweeze some lemon on your chicken and sprinkle freshly chopped oregano on top.

Cook time 20-30 min

Personal comment:
If your looking for a good lemon chicken this is very good. Not to strong and with the veggies it gives it alittle extra. So i would give it a 4 out of 5 stars!