Recipes to Share
THAI PEANUT SAUCE
Simple & delicious
2 teaspoons sesame oil
2 teaspoons corn oil
1/4 cup chopped red onion
2 tablespoons minced garlic
1/2 teaspoon hot chili pepper flakes
2 tablespoons sugar
3 tablespoons rice wine vinegar
1/3 cup peanut butter
1 cup water
Directions:
In a blender, combine both oils, onion, garlic & hot chili pepper flakes & blend together well.
Empty the mixture into a saucepan & place over medium low heat for 5-10 minutes. When it begins to smell good it is ready.
Lower the heat & add peanut butter then mix until smooth.
Add water & let the mixture simmer for another 10-15 minutes or until it has thickened.
Stir in vinegar &sugar as you continue to stir & simmer for another 1-3 minutes. Serve & enjoy!
Eggs Benedict
(Serves 12)
Every one loves lemony Eggs Benedict. This is how I make it hot and delicious for a crowd.
NOTE: There are only 8 ingredients and 2 of them are water and salt.
Preparation is the key:
1. Gather prepare and measure all of your recipe ingredients (see below) and 12 plates.
2. Poach or pan fry 12 eggs, making them under done, put them on a microwave safe plate
& set aside.
3. Separate your English muffins and place them on a large baking sheet. Broil your muffins until
lightly brown, add bacon on top and broil again until bacon is hot & muffins are golden.
Watch carefully. Cover and set aside or place in warmer.
4. Make your Hollandaise sauce (see recipe below) take it off of the heat but stir occasionally.
5. Microwave eggs for 30 seconds to finish and warm them..
6. Place 2 muffins with bacon then eggs on each plate & top with Hollandaise sauce, sprinkle
each with paprika and serve.
Ingredients
12 English muffins halved
24 Canadian bacon slices
22 Eggs total (10 for sauce below)
1/2 Teaspoon sweet paprika
8 Tablespoons lemon juice
2 Tablespoons water
1/2 teaspoon salt
12 ounces melted butter
Fail proof Hollandaise Sauce
In a double boiler bring water, lemon juice & salt to a slow simmer on medium-high heat. Add butter & stir. Separate 8 eggs & put yolks in a bowl then add two whole eggs & beat with a whisk. Pour hot lemon juice & butter mixture into eggs in bowl while beating vigorously. Add mixture back to the hot pan & continueing to stir vigorously until thickened then remove from heat, stirring occasionally until you serve.
Spicy Paprika Chicken
A little spicy & full of flavor
Ingredients
- 1 pound chicken tenders
- 1 package egg noodles
- 1/2 Flour
- 2 cubes chicken bouillon
- 3 tablespoon olive oil
- 3 medium bell peppers, sliced thin
- 1 large onion sliced thin
- 3 teaspoons sweet paprika
- 3/4 cup white wine
- 1 large cancrushed tomatoes
- 1/2 cup water
- 2 tablespoons lemon juice
- 1/2 cup sour cream
- 4 teaspoons sriracha sauce
- Chopped parsley for garnish
Directions
1. Dredge chicken in flour. Heat olive oil in large skillet at medium-high. Add chicken & cook until brown. Approximately 2 minutes per side. Remove & set aside.
2. Add peppers &onions to the pan & cook until softened. Add 2 tsp. paprika & stir until fragrance is released, then add bouillon cube & water. Turn up the heat & add white wine. Stir until half is evaporated. Add tomatoes. When boiling add chicken back in. Lower heat and simmer for 5-7 minutes stirring occasionally.
3. Stir in lemon juice, sriracha sauce & sour cream then toss in the cooked noodles. Place in serving bowl and top with parsley & reserved paprika. Serves 4 people.
