Sunday, September 13, 2009

Chicken and Vegtable Stir Fry!!

Celery (1 Large bunch cleaned and separated and sliced)
Carrots (I used to slice them but like in this picture we used baby carrots) 2 pkgs.
Green onion (whole bunch)
Water chestnuts (1 can)
Chicken Breasts
soy sauce
corn starch

*Prepare white rice when you start this recipe. Right before serving you can make it fried rice by heating a large frying pan add a little oil and saute quickly the green onion. Fired rice has eggs in it so I scramble the eggs in another pan. When onion are just a bit softened I add a large amount of the rice and add the scrambled egg. For a dish by itself you can add diced ham or other meat and serve.

The Chinese Chicken......

Cut up, the celery , carrots, in diagonal cuts and put in individual containers or plastic bags until ready to use. Cut the green onions.
Cut up chicken and marinate in 4 tsp of corn starch and soy sauce enough to soak the chicken. I used 1/2 of a medium bottle of soy sauce. This basically makes the sauce.
Heat pan to a very high temperature until water bounces in little droplets.. or in an electric fry pan at the hottest setting.
Add oil to coat the bottom of the pan
Add carrots, celery and most of the green onions leaving some for the fried rice if desired.
Stir quickly to coat the veggies with oil then add water. Approximately 1/2 to 1 cup water. Stir again and cove and steam the veggies until tender. watch that the water doesn't burn off. Just add more water if needed. (5-10 minutes)
Add the rest of the ingredients, marinated chicken & water chestnuts Add more water and cover and cook until chicken is done.
Add more soy sauce to taste. If you want more liquid for a moister chicken in the sauce add more water and soy sauce.
When done keep warm at 200

Serve over plain rice or fried rice.
Add soy sauce to taste. Some people add salt and pepper to taste. I think pineapple chunks would be tasty too.
Serve with Chow Mien Noodles a fortune cookie and/or chopsticks if desired.

Pineapple Upside down Cake - Leslie's Way

Not sure where I came up with this recipe, but I sure do like it!!

Pineapple Upside down Cake - Leslie's Way

1 20 oz can of sliced pineapples
1 2o oz can of crushed or tidbits pineapples
1 cup of brown sugar
(you can use 2 cans of crushed or tidbits if you want)

1 yellow cake mix and ingredients it ask for.(usually, Eggs, oil & water but substitute the water with the Pineapple juice from your sliced pineapple and crushed pineapple.)

Open cans of pineapple and drain juice into measuring cup. Save the amount need that is asked in cake recipe. you can discard the rest.
Place slices neatly on the bottom of a 9x13x2 pan
Fill in the gaps with the crushed or tidbits.

Sprinkle 1 cup of light brown sugar over the top of the pineapple.

Mix cake mix according to box instructions, except substitute the water with the pineapple juice.
Gently poor cake mix over the pineapple and brown sugar.

Bake according to instructions on box. It may take a little longer to cook. When cake pulls away from sides, you know it is done.

Let cool for 10 minutes and then serve with cool whip or vanilla ice cream.

Texas Sheet Cake

I made this 2 years ago for a ward family outing. The recipe is from a lady in my old ward.

Texas Sheet Cake
1 cup butter
1 cup water
1 cup cocoa powder

2 cup sugar
2 cup flour
1/8 tsp salt
2 eggs
1 tsp baking soda
1/2 cup sour cream
1 tsp vanilla

Combine butter, water, & cocoa in saucepan over medium heat.
Heat till butter melts, stirring often. Transfer to mixing bowl. Add rest of cake ingredients.

Pour into a 15 x 10 x 1 inch jelly roll pan.
Bake at 350 d. for 20 minutes.

Chopped Pecans (if desired, I prefer it with.)
1/2 cup butter
1/4 cup cocoa
1/4 cup + 2 T half & half...(I just used regular milk)
4 1/2 cup sifted powdered sugar (it's actually 1 pound)
1/2 tsp Vanilla

Combine butter, cocoa, & Half + Half in saucepan and bring to a boil, stirring constantly.
Transfer to mixing bowl.
Add powdered sugar & Vanilla.
Spread over HOT cake and add nuts if desired!!

Cool, cut into bars, enjoy and don't get on the scale!!

Sunday, September 6, 2009

Soure Klopse

So yummy, one of ALL the Hooper's favorites! This is a picture of Soure Klopse that Leslie had taken and posted on facebook. Thanks, Leslie!

Start a half of a large pot of water to boil. Add at least 2 large Tbsp of beef bullion to water.

Peel potatoes and cut in half and boil potatoes in a separate pot. May add salt to water.

Prepare klopse (meatballs):

For every pound of ground beef, add one egg.
Add fresh or dried onion, about 1/2 onion equivalent.
Salt and Pepper to taste.
Marjoram, Basil abt 1 tsp each (we used 3 lb ground beef) If you use ground marjoram, use less.
Add aprox 1/2 cup of flour per pound.

Mix well. Using wet hands, form into golf ball sized meatballs. Add meatballs to boiling bullion water. When meatballs start rising to the top, they are almost done. Then add 1 to 2 heaping Tbsp of dried parsley flakes. In a separate small cup, beat 3 egg yolks with a small amount of water until smooth and mixed well. Pour yolk mixture into meatballs pan while gently stirring. Then add juice of at least 2 lemons (preferably no seeds). Add salt and pepper and more bullion to taste. In separate container or cup, add 1 cup flour and enough water to make a nice smooth mixture. Add to gravy while stirring. It will be a little runny still.

Serve over drained, boiled potatoes. When serving, individuals can squeeze extra lemon juice and salt and pepper to taste. Some of us like more lemon than others.

Chocolate Overload Cake

I helped make Sour Klopse for dinner over at Bryan and Michelle's house and we wanted a desert. There wasn't much to choose from, so we went with the ingredients in her pantry and it turned out sooo much better than we thought. Eat it warm, preferably with vanilla ice cream because it is gooey and delicious.

Preheat oven to 350 degrees. Grease and flour a 9 x 13 glass pan.

1 pkg chocolate cake (any version you have even if it's 5 yrs old! lol)

1 pkg instant chocolate pudding mix (regular small box)

1 cup sour cream (we used light)

1 cup milk (we used skim)

1/2 cup vegetable oil

1/2 cup water

4 eggs

1 12 oz pack of milk chocolate chips (2 cups)

In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water, and eggs. Beat it up (a few punches should do). Then add chocolate chips and gently stir. Put in pan and bake for 35 to 40 minutes until toothpick comes out clean.

While hot, add another 12 oz package of chocolate chips (2 cups) on top of cake. When melted, spread as a frosting.

Eat while warm and with ice cream! Small pieces or sugar shock will ensue. Yummy!

Warning: Do not look at the nutritional information on the recipe or get on a scale for at least a couple of days. Bad things will happen!