Baked coconut shrimp w/ curry apricot sauce by Hannah

Baked Coconut Shrimp with curry Apricot sauce by: Hannah



Pre heat oven 400 degrees

Ingredients and directions:

Blanch the shrimp:

Fill a medium sized pot with water and add 1 tsp. of salt.

Bring the water to a boil over high heat on the stove.

Prepare a bowl of ice and cold water to submerge the shrimp after cooking. Place the ice bath on the counter near the stove.

Place the shrimp into the boiling water for one minute.

Spoon the shrimp out of the water after one minute and immediately submerge them into the ice bath. The ice and cold water will stop the shrimp from cooking any further.

Remove the shrimp from the ice once they are completely cooled and lay them on paper towels to dry.

Peel and devein the shrimp once they are blanched and dried, if this was not already done when purchased. The blanching will make the shrimp easier to peel and devein.

Meanwhile mix together and place in fridge:
1 cup mayo
3-4Tbs Apricot preserves
1tsp curry powder

Lightly oil baking pan

Mix together in large bowl:
1 ½ cup unsweetened coconut flakes
¼tsp cornstarch
1Tbs sugar
½tsp salt

Separate 3 egg whites in bowl

Dry and dip shrimp in egg whites then coat with coconut mixture place on baking pan and cook for 3-4 min then turn over and bake for 3-4 min or till shrimp is fully cooked. Keeping a close eye on the shrimp, some coconut flakes will most likely start to turn black. Just make sure your shrimp is fully cooked.

Serve with rice and apricot sauce.

**** out of 5

Personal Comments:
Don’t over coconut the shrimp it may be too much flavor. Also another dipping sauce can be sweet chili sauce.

Wasabi Edamame by: Dara

(pic coming soon)

You will need:
1 package edamame (soybeans)
3Tbs soy sauce
3Tbs teriyaki sauce
1Tbs sesame oil
1 Tbs butter
4 cloves garlic- minced
1 tsp sugar
1 1/2 tsp wasabi (or to taste)
salt and pepper to taste

Directions:
Boil a pan on water. When water is boiling add frozen or thawed edamame beans. Cook till pods start to split, approx. 3-5 min.

While beans cook get a medium mixing bowl and add the rest of the ingredients and place in microwave to melt butter and heat up sauce.

Drain water from the beans and add beans to the medium bowl w/ sauce and mix together well.

Personal Comments:
I love this recipe it's different from any other soybean recipe I've ever had. I love the wasabi taste and heat with the sweetness of the soybean and other sauces. I give this a 5 out of 5 stars.

(pic of stars coming soon)

*Crispy Egg Rolls by Hannah

Step one:
16 oz. pkg. lumpia, thawed (about 25 wrappers)
1/2 lb. ground pork
1/2 lb. ground beef
2-4 (rectangular) long rice noodles -you will need to soak them in water for ½ hour till clear, then drain and chop up the long rice till 1 inch little strings.
1 egg

1 cup peeled & shredded carrots

1 cup bean sprouts
1 cup shredded cabbage

1 med. onion, chopped

1 Tbsp. fish sauce

1/4 Tbsp. pepper

2-4 clove garlic, finely chopped

1 tsp. sugar
pinch of MSG
2 green onions, diced

1 teaspoon soy sauce

1 teaspoon oyster sauce

1 Tbsp. Hoisin Sauce (asian Trei sauce/BBQ)

6 water chestnuts slices and diced

1-2 teaspoon ground ginger

step 2:

1/2 cup vegetable oil (or as much for covering a flat pan w/ 1-2 in depending on thickness of rolls 1 egg- for sealing the wraps

Directions:
mix together all of step one in a large mixing bowl. Take about a small spoon full and cook it in a frying pan to make sure it's to your liking. Then take 1Tbsp. of that mix and place in the corner of your wrap as followed

Then lift up that corner and roll over stuffing

pull in each of the other corners as follows

Then roll up like a rug like follows placing a little dab of the egg on the last unwrapped corner
Roll it all up and there you go!

Bring your oil to a high broil then turn to a med high heat and place egg rolls in pan use tangs to help flip the egg rolls.

Let cool and serve with romaine lettuce and a few sprigs on mint leafs.

For a dipping sause add 1/2 cup karo corn syrup and then add 1 Tbs (more or less depending on your like for hot foods) chili garlic sauce (you may want to add 1 tsp of water to make it a little less think.)

Dip and eat!

Personal Comments:

I love love love love this recipe i will be making it over and over and over I give it a 5 stars out of 5 stars!!!!

Hannah’s Buttermilk cheese rolls by:Hannah

you will need:


1tsp garlic salt
2 cups krusteaz’s buttermilk pancak mix
1 ½ cup water
1/3 cup buttermilk
1 cup grated sharp cheddar
1 Tbs italian seasoning (if you don’t have this recipe here's the following to help)
- 1/8 tsp each of the following
1. dried oregano
2. dried thyme
3. dried rosemary
4. dried baisl


½ cup butter (melt and brush on while still hot)

Directions:
Pre heat oven to 450 degrees f


Mix togther all the INGREDIENTS but the melted butter.


LIGHTLY BUTTER (OR SPRAY WITH PAM) A COOKIE SHEET, PLACE 1 TBS OF BATTER ON COOKIE SHEET ABOUT 1 INCH APART (THE DOUGH DOESN’T RISE TO MUCH SO IF YOU’D LIKE TO MAKE THEM SMALLER THE COOKING TIME WILL CHANGE TO 5-8 MIN. iF YOU’D LIKE TO MAKE THEM BIGGER THE COOKING TIME WILL CHANGE TO 10-12 MIN)


cOOK FOR 8-10 MIN OR UNTIL TOPS OF THE ROLLS START TO GET A LITTLE GOLDEN BROWN.


BRUSH MELTED BUTTER ON THE ROLLS RIGHT AFTER YOU BRING THEM OUT OF THE OVEN .

Prep time: 10 min
cook time: 10 min
cooking level: easy

Personal comments:
LOVE IT wow red lobster as nothing on me!!!!! 5 stars out of 5 stars all the way!!!

Italian Toast appitizer by: DARA

You will need



French bread- cut at an angle
12 thin slice of prosciutto
1 round white mozzerelle choose thinly sliced
1-2 red tomatoes
12-15 baisl leafs
olive oil
fresh ground black pepper
1 head of garlic- cut whole head in half- horizontally



Pre heat the oven to a high broil.



Cut the bread and set again



Cut the prosciutto to fit the bread and set aside.

cut the cheese to fit the bread and set aside

cut the tomato to fit the bread and set aside



Heat a pan to a med high heat put a pink of olive oil on pan. with the garlic cut horizontally and the oil heated rub your garlic with outer peels still on to hold it together over the oil and hot pan to heat up garlic and soften. Rub heated garlic over the bread. and place on a cookie sheet.


Cover the bread with the prosciutto and place in the oven to toast on a high broil.

Place the cheese over the prochutto, then the tomato followed by the baisl leafs and sprinkle with olive oil and freshly ground black bepper

prep time: 10-15 min
cook time: 5-8 min
cooking level: easy

Personal Comments:
WOW! that's all i have to say is WOW WOW!!!!! 5 stars out of 5 stars

Olive Spread by: Hannah

you will need:

1 can black olives
2-3 green olives (place one green olive at a time and taste- these olives can be very over powering)
2-3 cloves garlic- minced
1 tbs olive oil (add a little at a time you don't want it to runny)
1tsp balsamic vinigar
1 loaf of french bread

Place each of the above items in a food processor and mince together.

Spread over a freash loaf of french bread and enjoy

Prep time: 10-15 min
cook time: 0
cooking level: easy

Persoal Comments:
I love love love love love this recipe 5 stars out of 5 stars baby!

Black Bean Apricot Salsa By:Debra Pierce (hannah's mom)

You will need:

1 (16 oz) bag of frozen corn
black been (this you will need to cook in advance)

1 red onion- diced

1 small jalopinio- if you don't want it hot take the seed out- diced

1 tbs celontro (or chines parsle)- fresh make a big difference - minced

1 can gorbonzo beans- drain water

Sauce:

2 tbs apricot jam
3 tbs lime juice
1/4 tsp chili powder
salt and pepper- to taste

mix together all the sauce ideams. Taste to see if you need to add more of anything if you like it sweet maybe more apricot, if spicy more chili powder just a few examples.

In a large container (make sure this container has a lid so you can cover while it's maranating) our in the corn, black beans, celontro, onions, jalopinio. Then pour the sauce over the corn mix and mix together well, place in fridge to maranate for a few hours or even over night.

*Surve w/ tosito chips, also good on salads or taco even

Prep time: 10-15 min
Cook Time: 0
Cook Leavel: Way Easy

Personal Comments:
When i first say this i was like apricot jam really that wont be any good. But let me tell you it blew my soxs off I love it love it love it. Of course a 5 stars out of 5 stars for this one!

Cherry Tomatoes Stuffed w/ Chicken Apple salad by:Hannah

you will need:

2 (8oz) chicken breast (boneless and skinless)
water
16 (give or take) cherry tomatoes
2 granny smith apples
1 tsp lemon juice
Salt and freshly ground black pepper
1 small onion (or 2 whole stems green onions)
3 tablespoons sour cream (or mayonnaise
2 teaspoons chopped fresh parsley leaves (or cilantro)
16 very small sprigs parsley, for garnish

Directions

Poach chicken in water and set aside to cool. Carefully slice off a small amount of the top of tomatoes (be careful not to remove too much) and scoop out seeds. (A 1/4 teaspoon measuring spoon works well for this procedure.) Peel apples, remove core and chop fine, and coat with lemon juice. Chop cooled chicken fine, season with salt and pepper and cinnamon, and stir in sour cream and chopped parsley, mixing well. Spoon chicken salad into tomatoes and garnish with parsley.

Cooking time: 10-15 min

Personal Comments:
This is a quick and easy and perfect little snack any time of the day. I loved this recipe so I gave it a 5 out of 5 stars.

Artichoke suprise by Dara

you will need:

Full Artichoke (uncooked)
2 or more cups whipping cream
1 Tbs butter
salt and pepper to taste
2 cloves (or more) garlic
2 1/2 cups parmesan cheese

Cut the stem of the artichoke off and pluck any bad leafs from the bottom. Then cut the tips of the top leafs off (both as shown below- when cutting the tips of the top leafs off do not follow picture #1 that's to much it wont look right. Follow the next picture #2)



(another thing you don't need to cut all the outter leafs just the top ones)



Turn a pot of water on and place artichoke inside. Boil till center of the bottom of the artichoke is a darker green and fork tender. Do hot boil to long or the next step will ruin the look of the finished product.

Mean while pour about 2 cups of whipping cream and 1 Tbs butter, and 1 cup of the cheese into a pan and turn on the heat to medium low. Then cut up about 2 garlic cloves and set aside. Now turn the heat up and add salt and pepper just a pinch for taste. Then add garlic, keep stirring the cream on medium high now the heart will thicken the cream. Mean while add the rest of the parmesan cheese to help with the thickness. Keep stirring so it does not stick to the bottom.

The following is a diagram of what an artichoke is...on the inside:



After the artichoke is cooked take it out of the hot water (do not dump hot water out yet) Then drain as much water out at possible, running it under cold water so it does not burn you during the next few steps. Now with tongs (being very genital to not push the outer leafs out to far) peel out the center (inner petals) leafs (now I would place them on a plate because for the cost of artichokes I hate to waist anything) but when you get closer to the heart of the artichoke you don't want to save those leafs. Protecting the heart are tons of pokey hairs(the choke-you do not eat). If you have boiled it just long enough those hairs should come out easy with a spoon. (Remember to be genital with the remaining leafs so you have a prettier finish product.)The picture below is half of the hairs spooned out to show you how it should look!

Once all the hairs have been scrapped out run it under water to rinse out any other hairs. Then place back in hot water to heat back up, just 1 min.



Place the finished artichoke in a bowl and take the now thicker cream mix and pour over artichoke evenly. Making sure that you get as much as you can in between the leafs. Then sprinkle with parmesan cheese and serve.


Cook time 15-20 min. over all really easy


Personal comments-

It's a good appetizer and it goes fast so the bigger the artichoke the better. It's best if you also have enough cream on the side because I’ve always found that cream runs out even faster...lol! The cream mix also goes. Over all I have to give this a 5 out of 5 stars! I love it!!!!

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!