Sweet Peanut Soup Recipe (花生仁汤)

Ingredients:

12 oz. peanuts (skin peeled)
Rock sugar (to taste)
8 cups water
3-4 tablespoons coconut milk (optional)

Method:

Soak the peanuts overnight with water. Make sure all the peanuts are submerged in the water.

The next day, rinse the peanuts thoroughly and transfer them into a pressure cooker with 8 cups of water. Depending on your pressure cooker, you might want to add more or reduce the amount of water accordingly. Use high heat to pressure cook the peanut soup for 15 minutes, then lower the heat to medium and cook for another 30-40 minutes. Turn off the heat and let cool until you are able to remove the lid of the pressure cooker. Heat up the sweet peanut soup again with medium to low heat, add rock sugar to taste. Boil it until the peanuts are thoroughly soft. Add the coconut milk towards the end, boil for 1 minute, turn off the heat and serve immediately.

Cook’s Note:

The water should reduce to about 6-7 cups after they are done. The soup should be creamy in color, not too watery, but creamy and rich.

From: http://rasamalaysia.com/sweet-peanut-soup/2/

Chicken Fried Steak with Gravy

Yield: 6 servings

Ingredients

Chicken Fried Steak:

• 1 1/2 cups whole milk
• 2 large eggs
• 2 cups all-purpose flour
• 2 teaspoons seasoned salt
• Freshly ground black pepper
• 3/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 3 pounds cube steak (tenderized round steak that's been extra tenderized)
• Kosher salt
• 1/2 cup canola or vegetable oil
• 1 tablespoon butter

Gravy:

• 1/3 cup all-purpose flour
• 3 to 4 cups whole milk
• 1/2 teaspoon seasoned salt
• Freshly ground black pepper
• Mashed potatoes, for serving

Directions

For the steak:

1. Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
2. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
3. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
4. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.

For the gravy: 

1. When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
2. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.

Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

2011 Ree Drummond, All Rights Reserved

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/chicken-fried-steak-with-gravy-recipe.html?oc=linkback

Mexican Chocolate Cutouts

Ingredients

• 1/4 cup butter, softened
  
• 1/4 cup 60% to 70% tub-style vegetable oil spread (just veg oil?)
  
• 1/2 cup sugar or sugar substitute blend* equivalent to 1/2 cup sugar
  
• 1 teaspoon baking powder
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon ground cinnamon
  
• 1/8-1/4 teaspoon cayenne pepper or ground chipotle chile pepper
  
• 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
  
• 1 teaspoon vanilla
  
• 1/4 cup unsweetened cocoa powder
  
• 2 cups all-purpose flour (or 1-3/4 cups if using sugar substitute blend)**
  
• 1 recipe Vanilla Icing and/or Chocolate Icing
  

Directions

1. In a large bowl, combine butter and vegetable oil spread; beat with an electric mixer on medium speed until combined. Add sugar, baking powder, salt, cinnamon, and cayenne pepper; beat until combined, scraping side of bowl occasionally. Add egg and vanilla; beat until combined. Beat in cocoa powder. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until easy to handle.
2. Preheat oven to 375 degrees F. On a lightly floured surface, roll dough, half at a time, to just under 1/4-inch thickness. Using 1- to 2-1/2-inch star-shape or desired shape cookie cutters, cut into shapes. Reroll scraps as necessary. Place cutouts 1 inch apart on ungreased cookie sheets.
3. Bake for 5 to 6 minutes or until edges are firm and centers are set. Transfer to wire racks; cool completely. Decorate tops with Vanilla and/or Chocolate Icing as desired.
4. *Sugar Substitutes: Choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1/2 cup sugar and decrease all-purpose flour to 1-3/4 cups.

Tip

• ** If desired, substitute 1/4 cup white whole wheat flour or whole wheat flour for 1/4 cup of the all-purpose flour.

Chocolate Icing

Ingredients

• 1 cup powdered sugar
  
• 2 tablespoons unsweetened cocoa powder
  
• 1/4 teaspoon vanilla
  
• 5 - 6 teaspoons milk
  

Directions

1. In a small bowl, whisk together powdered sugar, unsweetened cocoa powder, vanilla, and enough fat-free milk (5 to 6 teaspoons) to make drizzling consistency.

Vanilla Icing

Ingredients

• 1 cup powdered sugar
  
• 1/4 teaspoon vanilla
  
• 3 - 4 teaspoons milk
  

Directions

In a small bowl, whisk together powdered sugar, vanilla, and enough fat-free milk (3 to 4 teaspoons) to make drizzling consistency.

From: http://www.diabeticlivingonline.com/recipe/cookies/mexican-chocolate-cutouts