from Jessica Cannon
This tastes great right away, and even better if you let it marinate for a while.
Ingredients:
1 (16 ounce) package bow tie pasta
1/2 cup vegetable oil
1/3 cup light soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
3 tablespoons white sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
1/3 cup chopped fresh cilantro
1/3 cup chopped green onion
Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
2. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, ginger, and pepper. Shake well.
3. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in cilantro and green onions.
Sunday, May 24, 2009
Caramel
from Katie Hansen
This was part of a candy making demonstration at the Super Saturday Enrichment on May 16, 2009.
2 cups heavy whipping cream
2 cups sugar
1 1/4 cups corn syrup
1/2 cup milk
dash of salt
1 tsp vanilla
Combine all ingredients except vanilla in a large stockpot. (It will boil up about 4 times the volume). Bring to a boil. This will need to come to about 235 degrees. Test a bunch of times as it gets closer and lower the temperature to medium. This part goes really quickly. After it is done, add vanilla and pour into a 9x13 pan and cool overnight. Don't try to rush the cooling because it will just stick. It really needs to set.
This was part of a candy making demonstration at the Super Saturday Enrichment on May 16, 2009.
2 cups heavy whipping cream
2 cups sugar
1 1/4 cups corn syrup
1/2 cup milk
dash of salt
1 tsp vanilla
Combine all ingredients except vanilla in a large stockpot. (It will boil up about 4 times the volume). Bring to a boil. This will need to come to about 235 degrees. Test a bunch of times as it gets closer and lower the temperature to medium. This part goes really quickly. After it is done, add vanilla and pour into a 9x13 pan and cool overnight. Don't try to rush the cooling because it will just stick. It really needs to set.
See's Fudge
from Katie Hansen
This was part of a candy making demonstration at the Super Saturday Enrichment on May 16, 2009.
Ingredients:
1 pkg Semi-sweet chocolate chips
2 large 7 oz chocolate bars, chopped
1 large 13 oz jar Marshmallow Creme
1 tsp vanilla
4 1/2 cups sugar
1 cube butter
1 (12 oz) can evaporated milk
dash of salt
Combine the first 4 ingredients in a large mixing bowl and set aside. Mix remaining ingredints and stir until they come to a boil. Continue stirring and let boil for 6 minutes. Pour over chocolate marshmallow mixture until everything is melted and incorporated. Pour into greased 9x13 pan. Cover immediately with plastic wrap, next to the surface so there are not air bubbles. This will keep the fudge from getting crusty on tip. (Okay, so that's just a pet peeve of mine. I like my fudge squishy and soft.)
This was part of a candy making demonstration at the Super Saturday Enrichment on May 16, 2009.
Ingredients:
1 pkg Semi-sweet chocolate chips
2 large 7 oz chocolate bars, chopped
1 large 13 oz jar Marshmallow Creme
1 tsp vanilla
4 1/2 cups sugar
1 cube butter
1 (12 oz) can evaporated milk
dash of salt
Combine the first 4 ingredients in a large mixing bowl and set aside. Mix remaining ingredints and stir until they come to a boil. Continue stirring and let boil for 6 minutes. Pour over chocolate marshmallow mixture until everything is melted and incorporated. Pour into greased 9x13 pan. Cover immediately with plastic wrap, next to the surface so there are not air bubbles. This will keep the fudge from getting crusty on tip. (Okay, so that's just a pet peeve of mine. I like my fudge squishy and soft.)
Peanut Brittle
from Katie Hansen
This was part of a candy making demonstration at the Super Saturday Enrichment on May 16, 2009.
Ingredients:
1 tbsp unsalted butter, plus more for pan
2 1/2 cups dry-roasted salted peanuts (12 ounces)
1 cup sugar
1 cup light corn syrup
1 tbsp baking soda
Directions:
1. Butter a large baking pan and set aside. Combine peanuts, sugar and corn syrup in a medium saucepan. Set over medium-high heat and bring to a boil, stirring constantly.
2. Insert a candy thermometer. Continue boiling, without stirring, until temperature registeres 295 degrees (about 6 minutes). When sugar begins to brown, stir nuts gently to ensure even cooking. Remove saucepan from heat and stir in the butter and baking soda. The mixture will begin to foam up, so mix quickly. Pour onto the prepared baking pan.
3. As soon as candy is cool enough to handle, use your fingers to stretch the britle as thinly as possible over the baking pan. Allow the brittle to cool completely, about 45 minutes, and then break into bite-sized pieces. Store in an airtight container up to 2 weeks.
I also add a tablespoon of butter at the end of the stage to make it lighter.
This was part of a candy making demonstration at the Super Saturday Enrichment on May 16, 2009.
Ingredients:
1 tbsp unsalted butter, plus more for pan
2 1/2 cups dry-roasted salted peanuts (12 ounces)
1 cup sugar
1 cup light corn syrup
1 tbsp baking soda
Directions:
1. Butter a large baking pan and set aside. Combine peanuts, sugar and corn syrup in a medium saucepan. Set over medium-high heat and bring to a boil, stirring constantly.
2. Insert a candy thermometer. Continue boiling, without stirring, until temperature registeres 295 degrees (about 6 minutes). When sugar begins to brown, stir nuts gently to ensure even cooking. Remove saucepan from heat and stir in the butter and baking soda. The mixture will begin to foam up, so mix quickly. Pour onto the prepared baking pan.
3. As soon as candy is cool enough to handle, use your fingers to stretch the britle as thinly as possible over the baking pan. Allow the brittle to cool completely, about 45 minutes, and then break into bite-sized pieces. Store in an airtight container up to 2 weeks.
I also add a tablespoon of butter at the end of the stage to make it lighter.
Thursday, May 14, 2009
Spinach Salad
from Kim Larsen
2 C. torn Spinach
3 Chicken Breast, cooked
2 C. purple grapes, halved
2 1/2 C. celery
3/4 C. red pepper
1 C. snow peas
7 oz. tricolor pasta
green onions
Combine above ingredients and add dressing.
Dressing
1/2 C. Olive Oil
1/4 C. sugar
2 tsp. salt
1/2 tsp. minced onion
1 tsp. lemon juice
2 C. torn Spinach
3 Chicken Breast, cooked
2 C. purple grapes, halved
2 1/2 C. celery
3/4 C. red pepper
1 C. snow peas
7 oz. tricolor pasta
green onions
Combine above ingredients and add dressing.
Dressing
1/2 C. Olive Oil
1/4 C. sugar
2 tsp. salt
1/2 tsp. minced onion
1 tsp. lemon juice
Hawaiian Salad
from Kim Larsen
1 can 8oz. pineapple tidbits
6 -8 C. torn salad greens
1 cup shredded cheddar cheese
1/2 C mayonnaise or salad dressing
1 TBS sugar
Drain pineapple, reserving 1 TBS of juice. In a large bowl, combine greens, pineapple and cheese. In a small bowl combine the mayonnaise, sugar and reserved pineapple juice; mix well. Pour over salad; toss to coat. Serve immediately.
1 can 8oz. pineapple tidbits
6 -8 C. torn salad greens
1 cup shredded cheddar cheese
1/2 C mayonnaise or salad dressing
1 TBS sugar
Drain pineapple, reserving 1 TBS of juice. In a large bowl, combine greens, pineapple and cheese. In a small bowl combine the mayonnaise, sugar and reserved pineapple juice; mix well. Pour over salad; toss to coat. Serve immediately.
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