Chinese Butter Cookies

Ingredients:

    1 1/2 C cake flour
    9 1/2 T melted butter
    3 T bakers sugar
    1/2 C powdered sugar
    1 egg, whisked
    1/4 tsp vanilla

Method:

• Preheat oven to 190C (375F).
• Cut butter into cubes and allow to soften at room temperature. If time is limited, here is a quickest way to soften butter. Melt butter in microwave at high-medium power for 10 seconds or so, then transfer to freezer for a few minutes. When the butter begins to be frozen again and thickens, it’s ready to use. If not, put it back to freezer for more minutes.
• Cream butter with an electric mixer over medium speed until smooth. Add bakers sugar and powdered sugar, continue to cream until fluffy.
• Add one-third of the whisked egg into the butter mixture at a time. Stir and combine well between adding egg each time, the volume increases and color lightens.
• Stir in vanilla and combine well.
• Sift flour into the egg mixture. Use a spatula to combine all ingredients. Don’t over stir, just incorporate the flour into the mixture. Transfer the batter into an icing bag. Pipe the batter on a lined baking tray with baking paper, in 1.5-inch circles, that’s about 1 tablespoon each of batter, evenly spaced 1.5-inch apart. Bake in the preheated oven for 10 to 13 minutes, or until golden brown. Let cool on a wire rack completely. Store in an air-tight container.

Tips:

• The magic ingredients in this recipe are both caster sugar and icing sugar. Two kinds of sugar will work together, producing the perfect balance of delicate, crispy texture, and keeping the pattern well in shape after baking. If you only use icing sugar, the cookies won’t be crispy as you expect. Without using the icing sugar, the original pattern of cookies that you pipe out wouldn’t be kept so clear and beautiful. (Note: icing sugar is a super fine, powdered form of sugar.)
• The baking time of cookies is quite short at high temperature. Don’t leave them unattended, especially for the last few minutes because you don’t want them burnt.
• When the color turns to the point a bit lighter than you prefer, then you can remove the cookies from oven. The cookies will get a bit darker after a while. Well, practice makes things perfect. After some trials, you’ll bake cookies with perfect color to your liking.

Clear (non spicey) Beef Noodle Soup

Serves 4

Stock Ingredients (8 servings)

4 litres (8.4 pt) water
1 large beef bone
1/2 large onion
1/2 large carrot
1/2 large daikon radish
1 stalk of scallion
1 large slice ginger
1 star anise
2 tablespoons rice wine
1/2 teaspoon salt

Stock Method
    Boil water in large pot.
    Wash bone.
    Peel and wash carrot and radish, and cut into halves.
    Peel onion, cut in half.
    Add all ingredients to pot.
    Cover and simmer for 1-1/2 hours.
    Filter stock. Put stock solids aside.

Noodle Soup Ingredients
400 g (14 oz) (dry) white, round noodles
400 g (14 oz) boneless beef shank*
2 litres (4.2 pt) stock
4 slices ginger
1/2 teaspoon salt
1 stalk scallion, chopped finely
1/4 teaspoon sesame oil

Noodle Soup Method
    Wash, blanch beef.
    Throw out water and clean pot.
    Put stock, beef, ginger and salt in pot and bring to a boil. Cover and simmer for 1 hour.
    Remove beef from soup and allow to cool.
    Bring a pot of water to boil, add noodles, bring to boil again and simmer according to package instructions.
    Cut beef in 1/2 cm (0.2 in) thick slices across muscle.
    Drain noodles and place equal portions in 4 large bowls.
    Place beef on noodles.
    Add soup
    Garnish each bowl with a drop of sesame oil and a sprinkle of spring onions.

Notes:
*Boneless beef shank (牛腱肉) appears to be a Chinese cut of meat. When cooked it balls up to resemble some sort of internal organ. Other beef cuts with a bit of fat and plenty of connective tissue (the sight of tendon is a good sign when it comes to this dish), like rib meat, shank or chuck are fine too. Cut into small chunks and cook for 2 hours. Most plain-flavoured Chinese noodles are suitable, but thin, round noodles are most common for this dish in Taiwan. The vegetables from the stock can be eaten separately. 

Mini pumpkin donut muffins

Yield: 24 mini muffins

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Ingredients:

3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 tsp cinnamon
1/4 cup vegetable oil
1/2 cup fat free milk
1 tsp vanilla extract
1/2 cup pumpkin puree
Coating:
1/4 cup (1/2 stick) butter, melted
2/3 cup sugar
2 tsp ground cinnamon

Directions:

1. Preheat oven to 350F. Grease mini muffin pan with pam spray.
2. In a large bowl, whisk together sugar and egg until combined. Add in flour, baking powder, salt, cinnamon and nutmeg. Mix until combined.
3. Then mix in pumpkin puree, vegetable oil, milk and vanilla extract.
4. Spoon in batter to muffin pan about 2/3 full.
5. Bake for 10-12 minutes until toothpick inserted comes out clean. Let muffins cool before coating with cinnamon sugar.
6. For the coating. Melt 1/4 cup butter in a small glass bowl. In another small bowl, combine 2/3 cup white sugar and 2 tsp cinnamon. Dip top of donuts in melted butter and then dip in the sugar mixture.

From: http://kirbiecravings.com/2011/10/mini-pumpkin-donut-muffins-2.html

Adapted from Stylish Cuisine

Olive Garden Copycat Zuppa Toscana

Ingredients:
Servings: 4-6

1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bit (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream (or milk)

Directions:

1. Chop or slice uncooked sausage into small pieces. 
2. Brown sausage in your soup pot. 
3. Add chicken broth and water to pot and stir. 
4. Place onions, potatoes, and garlic in pot. Cook on medium heat until potatoes are done.
5. Add sausage and bacon.
6. Salt and pepper to taste.
7. Simmer for another 10 minutes.
8. Turn to low heat.
9. Add kale and cream.
10. Heat through and serve.

Read more at: http://restaurant.food.com/recipe/olive-garden-copycat-zuppa-toscana-38298?oc=linkback

Pasta e Fagioli with Sausage

Yield:  Serves 4

RECIPE INGREDIENTS

• 2 tablespoons olive oil
• 1 pound mild italian sausages
• 1 carrot, chopped fine
• 1 onion, chopped fine
• 1 rib celery, chopped fine
• 4 cloves garlic, minced
• 1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary
• 6 cups drained and rinsed canned kidney beans (three 19-ounce cans)
• 2 3/4 cups canned low-sodium chicken broth or homemade stock
• 1 bay leaf
• 1 teaspoon salt
• 1/2 cup tubetti or other small macaroni
• 1/2 teaspoon fresh-ground black pepper

DIRECTIONS

In a large pot, heat 1 tablespoon of the oil over moderate heat. Add the sausages and cook, turning, until browned and cooked through, about 10 minutes. Remove. When cool enough to handle, halve the sausages lengthwise and then cut crosswise into slices.

Heat the remaining tablespoon of oil in the pot over moderately low heat. Add the carrot, onion, celery, garlic, and rosemary. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

Puree 4 cups of the beans with 1 1/4cups of the broth in a blender or food processor. Add the puree to the pot along with the remaining1 1/2 cups broth, the whole beans, bay leaf, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes.

Stir in the pasta. Cook the soup over moderate heat, partially covered, stirring frequently, until the pasta is done, 10 to 15 minutes. Remove the bay leaf. Stir in the sausage and the pepper. Cook until the sausage is warmed through, about 1 minute.



From Cooking.com

Crockpot Sausage Stew Recipe

Ingredients:

    2 to 3 medium potatoes, peeled, cubed
    1 tablespoon cooking oil
    1 to 1 1/2 pounds Italian sausages
    1 large clove garlic, minced
    1/2 cup chopped onion
    1 can (15 ounces) stewed tomatoes
    2 cups chicken broth
    1 can (6 ounces) tomato paste
    1 1/2 teaspoons dried oregano
    1/2 teaspoon salt, or to taste
    1/4 teaspoon pepper
    2 medium green bell peppers, seeded, chopped

Preparation:

Lightly grease or spray slow cooker; place potatoes in bottom of pot.

In a large skillet, heat oil over medium heat. Add sausage links and brown. Slice links into 1-inch pieces and transfer to slow cooker. Add garlic and onion. In a separate bowl, combine tomatoes, chicken broth, tomato paste, oregano, salt, and pepper; stir to blend. Pour mixture over the sausages in crockpot. Cover and cook on LOW setting 8 to 10 hours, until potatoes are tender. Add bell pepper about 1 hour before serving.
Serve as is, with crusty bread, or with rice.
Serves 6.

Clear-Steamed Chicken Soup with Ginger

Yield : 6 servings

Ingredients

• 1 whole chicken, about 3 to 3½ pounds

Soup broth:

• 6 cups boiling water
• 1¾ cups rice wine, preferably Shaoxing wine (available at Asian markets)
• 10 whole scallions, ends trimmed and smashed lightly with the flat side of a knife
• 10 slices fresh ginger, the size of a quarter, smashed with the flat side of a knife
• 1 teaspoon salt, or to taste

Directions

1. Remove any fat from the cavity opening and around the neck of the chicken. Rinse lightly and drain. Using a heavy knife or a cleaver, cut the chicken, through the bones, into 10 to 12 pieces. Heat 2 quarts water until boiling and blanch the chicken pieces for 1 minute after the water reaches a boil to clean them. Drain the chicken, discarding the water, then rinse in cold water and drain again.
2. Place the chicken pieces and the Soup Broth ingredients, except the salt, in a heatproof pot or 2-quart soufflé dish. Cover tightly with heavy-duty aluminum foil and place on a steamer tray or small rack. Fill a wok with enough water to just reach the bottom of the steamer tray or rack and heat until boiling. Place the food on the steamer tray or rack over the boiling water, cover, and steam 2 hours over high heat, replacing the boiling water in the wok as necessary. Alternatively, you may steam the soup in the oven: Preheat the oven to 425°F. Place the ingredients in a Dutch oven or casserole with a lid and, before putting on the cover, wrap the top tightly with heavy-duty aluminum foil; then cover. Place the pot in a lasagna pan or a casserole and fill with 1½ inches boiling water. Bake for 2 hours, replenishing the boiling water as necessary.
3. Skim the top of the broth to remove any impurities and fat. Add the salt. Remove the ginger and scallions, ladle the soup and pieces of the chicken into serving bowls, and serve. To reheat and retain a clear broth, steam or bake in a closed pot for 10 to 15 minutes, or until piping hot.

Simple Shower Mold Inhibitor Daily Shower Spray

1/3C white vinegar*, rubbing alcohol or cheap Vodka
3 1/2 C Water

Mix & spray daily.  *Some sources suggested that since vinegar is acidic it can eat into your tub’s caulk, while others say they’ve used it for years with no issues.  Be warned and use with caution

From The Frugal Upstate

Honey Lime Fish Tacos

Ingredients

• 6 (4-6oz) fillets tilapia
• zest and juice of 2 limes
• 1 Tbsp olive oil + more for cooking
• 3 Tbsp honey
• 3/4 tsp salt + more for dredging
• 3/4 tsp pepper + more for dredging
• 1/2 tsp garlic powder
• 1/2c flour (white or whole wheat pastry flour work best)
• small fajita-size flour tortillas
• shredded lettuce, cheese, or other favorite taco toppings

Instructions

1. Assemble marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag or shallow container with a lid. Add fish and marinate in the refrigerator anywhere from 30 minutes up to 24 hours*
2. When ready to cook, combine flour with a pinch of salt and pepper on a plate. Remove each fish fillet from the marinade and dredge lightly with the flour on both sides (just a light, light coating).
3. Heat 1-2 Tbsp olive oil in a medium skillet over medium-high heat until shimmering. Cook fillets 2 at a time for 3-4 minutes per side or until opaque and browned (this works best if you don’t disturb the fish much while letting it cook). Add additional oil to the pan if necessary.
4. While tilapia is cooking, make honey-lime sauce by pouring leftover marinade into a saucepan and bring to a boil over medium heat. Boil 5-6 minutes until slightly reduced.
5. To serve, break fish into large pieces and serve in tortillas with honey-lime sauce, lettuce and other favorite toppings.

From: http://www.onelovelylife.com/?p=3419

Ginger Glazed Mahi Mahi

Ingredients:

3 tablespoons honey 3 tablespoons soy sauce 3 tablespoons balsamic vinegar 1 teaspoon grated fresh ginger root 1 clove garlic, crushed or to taste

2 teaspoons olive oil 4 (6 ounce) mahi mahi fillets salt and pepper to taste 1 tablespoon vegetable oil

Directions:

1.	In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2.	Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3.	Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Pork Medallions

1 pork tenderloin
1 tablespoon olive or canola oil
1 1/2 teaspoons butter or margarine
1 small onion, sliced
1/4 cup sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons all-purpose flour
1/2 cup chicken broth
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried savory
1/4 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley

Slice tenderloin into 1/2-in-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened.

Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.

Strawberry Lemonade

Serves 4

1 Cup Chopped Fresh Strawberries, stemmed & washed
1/2 Cup Lemon Juice
1/4 Cup Agave or Honey
2 Cups Water
Ice for Serving

1. Puree strawberries and honey (or agave) in a blender or food processor until smooth and transfer to a pitcher.
2. Pour the strawberry mixture, water and lemon juice in a pitcher and stir to combine.
3. Chill and serve over ice.

French Dip Sandwiches

Recipe courtesy Rachael Ray

Serves:  4 servings

Ingredients

• 2 tablespoons butter
• 1 shallot, chopped
• 1 tablespoon all-purpose flour
• 1 jigger dry sherry, optional
• 2 cans beef consomme, found on broth and soups aisle or beef broth
• 1 1/2 pounds deli sliced roast beef
• Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper (or use seasoned steaks - Boars Head?)
• 4 torpedo sandwich rolls, split

Directions

In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.

Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.

Italian Pasta Salad

Yield: 8 to 10 servings


1 pound rotini pasta, cooked and drained
2 cups cubed pepperoni or salami
2 cups cubed provolone or mozzarella cheese
2 cups black olives
2 cups garbanzo beans (rinsed and drained)
2 cups cherry tomatoes, halved if large
1 teaspoon dried parsley
1 teaspoon dried basil

For the Dressing:
¼ cup red wine vinegar
1½ tablespoons lemon juice
½ teaspoon honey
1 teaspoon coarse salt
½ cup olive oil

1. In a large bowl, toss together the pasta, pepperoni, cheese, olives, beans, tomatoes, parsley and basil.
2. To make the dressing, whisk together the vinegar, lemon juice, honey and salt (or blend in a blender). While whisking vigorously (or while the blender is still running), slowly drizzle in the olive oil. Once combined, pour over pasta mixture to coat and toss. Store, covered, in the refrigerator.
Note #1: You can make this ahead and keep it in the refrigerator for up to a day before serving.
Note #2: You can use fresh herbs in place of the dried parsley and basil.

From: http://www.browneyedbaker.com/2011/04/07/italian-pasta-salad-recipe/

Panini Press Waffle Cone

Prep time: 40 min (including rest time) | Cook time: 30 min | Total time: 1 hr 10 minYield: 14 ice cream cones

INGREDIENTS:

• 1 cup heavy cream
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups powdered sugar
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon ground cinnamon
• Pinch ground nutmeg
• 1 tablespoon cornstarch

DIRECTIONS:

1. In a medium bowl with a whisk or electric mixer, whip the cream and vanilla together until it is mousse-like. Sift the remaining dry ingredients together in another bowl. Add the dry ingredients to the cream and stir to make a batter. Let the batter sit for 30 minutes.
2. Preheat the panini grill to medium high heat (about 375°F).

For each ice cream cone:

1. Place a heaping tablespoonful of batter onto the grill and close the lid, completely pressing the batter. Grill for about 90 seconds or until the pressed cone is browned but still malleable; it will be an oblong shape. Carefully transfer the pressed cone to a cutting board or piece of waxed paper.
2. Position your cone mold in the center of the pressed cone, leaving about 1/2″ of space between the long edge of the pressed cone and the pointed end of the cone mold.
3. Working quickly and carefully (the cone will be very hot!), roll the pressed cone around the cone mold to shape it.
4. Leave the cone on the mold for about 10 seconds to set the shape.

From: http://paninihappy.com/make-your-own-ice-cream-cones-on-a-panini-press/

Adapted from Gale Gand’s Waffle Cone recipe on the Food Network website

Oven Roasted Asparagus

Ingredients

• 1 bunch thin asparagus spears, trimmed
• 3 tablespoons olive oil
• 1 1/2 tablespoons grated Parmesan cheese (optional)
• 1 clove garlic, minced (optional)
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon lemon juice (optional)

Directions

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving. 

 From: http://allrecipes.com/recipe/oven-roasted-asparagus/detail.aspx

Slow Cooker Beef Stew

6 servings

Ingredients

• 2 pounds beef stew meat, cut into 1 inch cubes
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 2 teaspoon Worcestershire sauce
• 1 onion, chopped
• 1 1/2 cups beef broth
• 1 potato, diced
• 8 carrots, sliced
• 1 1/2 stalk celery, chopped

Directions

1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours. 
3. Season in the end w/soy sauce for flavor

From: http://allrecipes.com/recipe/slow-cooker-beef-stew-i/

Apple Sweet Potato Bake

8 Servings

Ingredients

• 3 cups sliced peeled cooked sweet potatoes
• 3 cups sliced peeled tart apples
• 3/4 cup packed brown sugar
• 3/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 dash pepper
• 3 tablespoons butter or margarine

Directions

1. In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and apples. Combine brown sugar, nutmeg, allspice, salt and pepper; sprinkle half over apples. Dot with half of the butter. Repeat layers. Cover and bake at 350 for 15 minutes. Baste with pan juices. Bake, uncovered, 15 minutes longer or until the apples are tender. 

From: Allrecipes.com

Crock Pot Whole Chicken

Ingredients:

Servings:4

• 4 teaspoons salt (per recipe reviews, 2 tsp is better)
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon thyme
• 1 teaspoon white pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 large roasting chicken (with pop-up timer if possible)
• 1 cup chopped onion (optional)

Directions:

1. In a small bowl, combine the spices.
2. Remove any giblets from chicken and clean chicken.
3. Rub spice mixture onto the chicken.
4. Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
5. When ready to cook, put chopped onion in bottom of crock pot.
6. Add chicken. No liquid is needed, the chicken will make it's own juices.
7. Cook on low 4-8 hours.
8. Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).

Read more: http://www.food.com/recipe/whole-chicken-crock-pot-recipe-33671#ixzz1vC4nNZJA

Vietnamese Summer Roll Dipping Sauce

Peanut Paste Option 1

• 2 tablespoons minced fresh ginger
• 1/4 cup hot water
• 1/2 cup peanut butter
• 2 tablespoons soy sauce
• 4 tablespoons rice vinegar
• 2 tablespoons sweet white miso
• 1/4 teaspoon red pepper flakes

Peanut Paste Option 2

• 2 tablespoons finely chopped garlic
• 1/2 cup smooth peanut butter
• 1/2 cup soy sauce
• 1 teaspoon sugar
• 1 tablespoon rice vinegar
• 1 tablespoon hot chile oil
• 1/2 cup cilantro leaves, finely chopped

Peanut Paste Option 3

• 2 tbsp peanut butter (creamy works best)
• 3 tbsp rice wine vinegar
• 2 tbsp honey
• Splash of soy sauce
• Red pepper flakes, to taste

Peanut Paste Option 4

• 3/4 cup natural-style creamy peanut butter
• 1/3 cup water
• 3 tablespoons hoisin sauce
• 2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes)
• 4 1/2 teaspoons soy sauce
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons chile-garlic paste
• 1 medium garlic clove, mashed to a paste
• 1/2 teaspoon toasted sesame oil

 Sauce Option 1

• 1/4 c sugar
• 1/2 c water
• 1/2 c red wine vinegar
• 2 tb fish sauce or
• 1 tb soy sauce
• 2 ts red chili peppers; ground
• 1/2 carrot; shredded
• 1/4 c peanuts; coarsely chopped 

Sauce Option 2

• 2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 1 tablespoon water
• 1 tablespoon chile paste with garlic
• 1 teaspoon sugar
• 2 teaspoons grated peeled fresh ginger
• 2 garlic cloves, minced

Satay Peanut Sauce

Yield: SERVES 4-6 as a Dip

Ingredients:

• 1 cup fresh-tasting dry roasted peanuts, unsalted
• 1/3 cup water
• 1-2 cloves garlic, minced
• 1/2 tsp. dark soy sauce
• 2 tsp. sesame oil
• 2 Tbsp. brown sugar
• 2 to 2.5 Tbsp. fish sauce - for vegetarians: substitute 2.5 to 3 Tbsp. regular soy sauce
• 1/2 tsp. tamarind paste OR 1/2 Tbsp. lime juice
• 1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more or less to taste)
• 1/3 cup coconut milk

Preparation:

1. Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.
2. Do a taste test, adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar.
3. Serve warm or at room temperature with my Thai Chicken Satay, Thai Pork Satay, or Vegetarian/Vegan Thai Satay. It also makes a great dip with fresh veggies, fresh rolls, or other Asian finger foods. Or combine with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!

Note: This sauce tends to thicken as it sits - just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks; freeze thereafter).

Chinese Style Fried Pork Chops

Ingredients

• 4 pork chops or 4 pork tenderloins
• 1 tablespoon soy sauce
• 1 tablespoon rice wine
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1 dash pepper or 1 dash five-spice powder
• 1 tablespoon minced garlic
• 1 eggs
• 6 tablespoons cornstarch
• oil ( for frying)

Directions

1. Tenderize meat pork with a meat mallet. If you're short on time, pound to at least 1/4 inch thickness or thinner.
2. Mix together all the ingredients except cornstarch and oil and pour over pork. Allow to marinate for 30 minutes. (I've marinated it as long as 1 day and as little as 10 minutes.).
3. Just before frying, pour cornstarch on top of pork and stir into marinade.
4. Heat enough oil in a large skillet to cover bottom. Place pork in pan when oil begins to shimmer. Cook pork chops over med-high heat until cooked through.

From: http://chinese.food.com/recipe/chinese-style-fried-pork-chops-124290

Chinese Glazed Pork Tenderloin

Serves 6

  To develop the flavor,sear the tenderloins and simmer in a bold sauce,then reduce the sauce to a thick glaze.

Ingredients

---

1/2c water
1/4c ketchup
1/4c dry sherry
3 Tbs hoisin sauce
2 Tbs lt. brown sugar
2 tsp. grated fesh ginger
2 pork tenderloins (1-1/2 to 2 lbs total)
1 tsp. Chinese five-spice powder
salt and pepper
1 Tbs vegetable oil 

How to make it

---

• Whisk water,ketchup,sherry,hoisin,sugar and ginger in med. bowl
• Pat pork dry ansd season with five spice powder,salt and pepper. Heat oil in large nonstick skillet over med-high until just smoking.. Cook tenderloins till well browned all over,5 to 7 mins.
• Reduce heat to medium. Add sauce mixture and cook covered,rolling tenderloins occasionally,until meat registers 145 degrees,about 10 mins. Transfer pork to cutting board,tent with foil and let rest 5 mins.
• Simmer sauce and accumulated pork juices until thickened,about 3 mins. Slice pork and transfer to platter. Pour sauce over pork. Serve

Pho

check out:
http://steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html
 

BROTH

• 5 pounds beef marrow or knuckle bones
• 2 pounds beef chuck, cut into 2 pieces
• 2 (3-inch) pieces ginger, cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred (see Note, below)
• 2 yellow onions, peeled and charred (see Note, below)
• 1/4 cup fish sauce
• 3 ounces rock sugar, or 3 tablespoons sugar
• 10 whole star anise, lightly toasted in a dry pan
• 6 whole cloves, lightly toasted in a dry pan
• 1 tablespoon sea salt

NOODLE ASSEMBLY

• 1 pound dried 1/16-inch-wide rice sticks, soaked, cooked and drained (see Tips, below)
• 1/3 pound beef sirloin, slightly frozen, then sliced paper-thin across the grain

GARNISHES

• 1/2 yellow onion, sliced paper-thin
• 3 scallions, cut into thin rings
• 1/3 cup chopped cilantro
• 1 pound bean sprouts
• 10 sprigs Asian basil
• 1 dozen saw-leaf herb leaves (optional)
• 6 Thai bird chilies or 1 serrano chili, cut into thin rings
• 1 lime, cut into 6 thin wedges
• Freshly ground black pepper

Preparation

1. In a large stockpot, bring 6 quarts water to a boil. Place the bones and beef chuck in a second pot and add water to cover. Bring to a boil and boil vigorously for 5 minutes. Using tongs, carefully transfer the bones and beef to the first pot of boiling water. Discard the water in which the meat cooked. (This cleans the bones and meat and reduces the impurities that can cloud the broth.) When the water returns to a boil, reduce the heat to a simmer. Skim the surface often to remove any foam and fat. Add the charred ginger and onions, fish sauce and sugar. Simmer until the beef chuck is tender, about 40 minutes. Remove one piece and submerge in cool water for 10 minutes to prevent the meat from darkening and drying out. Drain, then cut into thin slices and set aside. Let the other piece of beef chuck continue to cook in the simmering broth.

2. When the broth has been simmering for about 1 1/2 hours total, wrap the star anise and cloves in a spice bag (or piece of cheesecloth) and add to the broth. Let infuse until the broth is fragrant, about 30 minutes. Remove and discard both the spice bag and onions. Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the dish. The broth needs to cook for at least 2 hours. (The broth will taste salty but will be balanced once the noodles and accompaniments are added.) Leave the remaining chuck and bones to simmer in the pot while you assemble the bowls.

3. To serve, place the cooked noodles in preheated bowls. (If the noodles are not hot, reheat them in a microwave or dip them briefly in boiling water to prevent them from cooling down the soup.) Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. The broth will cook the raw beef instantly. Garnish with yellow onions, scallions and cilantro. Serve immediately, inviting guests to garnish the bowls with bean sprouts, herbs, chilies, lime juice and black pepper.

How to Char Ginger and Onions:
To char ginger, hold the piece with tongs directly over an open flame or place it directly on a medium-hot electric burner. While turning, char until the edges are slightly blackened and the ginger is fragrant, about 3 to 4 minutes. Char the onions in the same way. Peel and discard the blackened skins of the ginger and onions, then rinse and add to the broth.

Read More http://www.epicurious.com:80/recipes/food/views/Vietnamese-Pho-Rice-Noodle-Soup-with-Beef-232434#ixzz1rDu5AtbC

French Toast Batter

• 6 thick slices bread
• 2 eggs
• 1/2 cup milk
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract

Salisbury Steak

Servings: 6

    1 (10 1/2 ounce) can campbells French onion soup
    1 1/2 lbs ground beef
    1/2 cup dry breadcrumbs
    1 egg
    1/4 teaspoon salt
    1/8 teaspoon ground black pepper , to taste
    1 tablespoon all-purpose flour
    1/4 cup ketchup
    1 -3 teaspoon Worcestershire sauce , to taste
    1/2 teaspoon mustard powder
    1/4 cup water

Directions:

1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.
2. Shape into 6 oval patties.
3. In a large skillet over medium-high heat, brown both sides of patties.
4. Pour off excess fat.
5. In a small bowl, blend flour and remaining soup until smooth.
6. Mix in ketchup, water, Worcestershire sauce and mustard powder.
7. Pour over meat in skillet.
8. Cover, and cook for 20 minutes, stirring occasionally.

From: http://www.food.com/recipe/the-very-best-salisbury-steak-56694

Bahn Mi

Banh Mi Sandwich

For each sandwich:

1 petit baguette roll or a 7-inch section cut from a regular length baguette
Mayonnaise
Maggi Seasoning sauce or soy sauce
Your choice of boldly-flavored meat or tofu, sliced and at room temperature
3 or 4 thin seeded cucumber strips, pickling or English variety preferred
2 or 3 cilantro sprigs, roughly chopped
3 or 4 thin jalapeño pepper slices
Daikon and Carrot Pickle (Do chua)

1. Slit the bread lengthwise, and then use your fingers or a bread knife to hollow out the insides, making a trough in both halves. Discard the insides or save it for another use, such as breadcrumbs. If necessary, crisp up the bread in a toaster oven preheated to 325ºF, and then let it cool for a minute before proceeding.

2. Generously spreading the inside with mayonnaise. Drizzle in some Maggi Seasoning sauce or soy sauce. Start from the bottom portion of bread to layer in the remaining ingredients. (As with all sandwiches, you’ll eventually develop an order for layering the filling so as to maximize the interaction between flavors and textures.) Close the sandwich, cut it in half crosswise for easy eating, and enjoy.

Daikon and Carrot Pickle (Do Chua)
 
Variations of the include adding tangy-sweet-pungent pickled shallots (cu kieu)

Makes about 3 cups
1 large carrot, peeled and cut into thick matchsticks
1 pound daikons, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1  1/4 cups distilled white vinegar
1 cup lukewarm water

1. Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. They will soften and liquid will pool at the bottom of the bowl. Stop kneading when you can bend a piece of daikon so that the ends touch but the daikon does not break. The vegetables should have lost about one-fourth of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return the vegetables to the bowl if you plan to eat them soon, or transfer them to a 1-quart jar for longer storage.

2. To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour over the vegetables. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. They will keep in the refrigerator for up to 4 weeks. Beyond that point, they get tired.

(From: http://www.vietworldkitchen.com/blog)

Five-Spice Chicken for Banh Mi

• 1/4 cup soy sauce
• 6 garlic cloves, minced
• 4 shallots, chopped
• 2 tablespoons fish sauce (nam pla or nuoc nam)*
• 2 tablespoons oyster sauce*
• 1 tablespoon sugar
• 2 teaspoons five-spice powder*
• 2 whole star anise,** ground in spice mill
• 6 large skinless boneless chicken thighs (breast/

To Marinate Chicken:

Mix first 8 ingredients of chicken marinade together and put into a 13x9x2 inch-baking dish. Add chicken; turn to coat. Let marinade at room temperature for 1 hour. Turn often.

Preheat Broiler. Cook chicken approx. 6-minutes per side. Check that meat isn’t pink inside before removing from heat. Transfer to plate; tent with foil to keep the meat warm. When ready to serve, slice.

(from: http://www.epicurious.com/recipes/food/views/Vietnamese-Sandwiches-with-Five-Spice-Chicken-233499)

Spicy Lime Mayonnaise
¼ cup favorite mayon
juice of one lime
Sriracha hot sauce (to taste) 1-3 teaspoons should do it!

(From: http://www.foodwoolf.com)

Vietnamese Restaurant-Style Grilled Lemongrass Pork (Thit Heo Nuong Xa)


Serves 4
1 pound boneless pork shoulder steak, about 1/2 inch thick

Marinade:
1 1/2 to 2 tablespoons granulated or light brown sugar
1 tablespoon chopped garlic
1 tablespoon chopped shallot or yellow onion
1 stalk lemongrass, trimmed and finely chopped (3 tablespoons)
1/4 teaspoon black pepper
1 1/2 teaspoon dark (black) soy sauce
1 1/2 tablespoon fish sauce
1 tablespoon oil

1. Cut the pork shoulder steak into pieces about 3 to 4 inches big. Set aside.
2. Put the sugar, garlic, shallot and lemongrass into an electric mini chopper and process to a fine texture. (Or, mince the garlic, shallot, and lemongrass individually, put them into a bowl, and add the sugar.) Add the pepper, soy sauce, fish sauce, and oil and process to combine well. Aim for a relatively smooth texture. The marinade will be chocolate brown. Transfer to a bowl.
3. Add the pork, and turn to coat well. Cover and set aside at room temperature to marinate for 1 hour. Or, refrigerate up to 24 hours, letting the meat sit out at room temperature for 45 minutes to remove some of the chill before grilling.
4. Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. Nick with a knife to test. Transfer to a plate, loosely cover with foil or an inverted bowl for 10 minutes before slicing and serving.

(From: http://www.vietworldkitchen.com/blog)

Chinese Sizzling Rice Soup

Serves 6

Ingredients:

• 4 large dried black mushrooms, stems removed
• 1 medium (about 6 ounces) boneless, skinless chicken breast
• 1 slice ginger
• 1/4 cup barbequed pork (or cooked ham)
• 4 ounces shrimp
• 1/4 cup Bamboo shoots
• 1/4 cup Sliced Carrots
• Peas
• 5 cups chicken stock or broth
• 1 cup reserved mushroom soaking liquid
• 1 TB dark soy sauce
• 1 1/2 tsp Chinese rice wine or dry sherry
• Salt and pepper to taste
• A few drops sesame oil
• Crispy Rice (see directions for recipe)
• Vegetable oil for deep-frying

Preparation:

Soak mushrooms in hot water for about 20 minutes. Strain the liquid and reserve 1 cup for the soup. Cut mushrooms into quarters. Cut the water chestnuts and bamboo shoots into thin slices.

Bring a pot of water to boil. Add the chicken and slice ginger and briefly blanch the chicken, just until it changes color. Drain and cut the chicken into thin slices.

  Bring the chicken stock or broth and the reserved mushroom liquid to a boil. Add the chicken and pork, shrimp and the vegetables. Let simmer for a few minutes, then add the soy sauce, sherry, and the salt and pepper. Drizzle with the sesame oil. Bring back to a boil and then let simmer for a few more minutes. Place the soup in a large serving bowl and keep warm.

  Heat wok and add oil for deep-frying. When oil is ready, add the Crispy Rice. Deep-fry until it puffs and turns brown, then drain on paper towels.

  Add the rice to the soup at the table, so that guests can hear the rice make popping sounds when added to the broth.

        To Make Crispy Rice

  Preparation Time: 1 1/2 hours

Yield: 8 - 10 squares

Rinse 1 cup of long or medium grain rice.
   In a pot, add 1 1/2 cups water (1 1/4 cups for medium grain rice) to the rice and bring to a boil.
   Cover and simmer on low heat for 30 minutes. Remove from burner and allow to cool.
  While rice is cooling, preheat oven to 300 degrees Fahrenheit.
  Place the rice on a baking sheet, making sure that it is about, but no more than, 1/4-inch thick.
  Bake the rice for 50 - 55 minutes, until it is dry.
  Cool and cut into 2-inch squares.
Store in a canister until needed. Do not freeze. 

Cantonese Barbeque Pork

Ingredients

• 2 tablespoons dry sherry
• 2 slices fresh ginger root
• 1 tablespoon oyster sauce
• 1/2 teaspoon Chinese five-spice powder
• 4 1/2 teaspoons soy sauce
• 1 tablespoon white sugar
• 2 tablespoons hoisin sauce
• 2 tablespoons ketchup
• 1/2 teaspoon ground cinnamon
• 1 1/2 pounds pork shoulder roast
• 1 tablespoon honey

Directions

1. In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
2. Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator.
3. Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C).
4. Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf.
5. Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool. 

From Food.com (and Epicurious?)

Blintz

For wrapper batter

• 3 large eggs
• 1/4 cup water
• 1/4 cup milk
• 1/2 teaspoon baking powder
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons sugar
• 1 tablespoon unsalted butter

For filling

• 1 1/2 cups farmer cheese
• 2 cups cottage cheese
• 1/4 cup sugar
• 1 1/2 teaspoons cinnamon
• 1 tablespoon all-purpose flour

Preparation

Make wrapper batter:
In a blender blend wrapper batter ingredients and let stand 30 minutes.

In an 8-inch skillet, preferable non-stick, melt half of butter over moderately high heat. Pour in enough batter to just coat the bottom of skillet, swirling, and cook, undisturbed, until top is set and bottom in golden (do not turn wrapper over). Transfer wrapper to paper towels in one layer, golden side down. Make more wrappers with remaining butter and batter. 

Make filling:
In a food processor, blend cheeses, sugar, and cinnamon until smooth. If necessary, add flour to thicken filling.

Preheat oven to 250°F. and line a baking sheet with parchment paper.

Put 3 tablespoons filling in center of each wrapper and fold opposite sides of wrapper over filling until sides barely touch. Fold in ends to completely enclose filling, forming packets, and arrange, seams sides down, on baking sheet. Make more blintzes with remaining filling and wrappers. Bake blintzes, covered loosely with foil, until heated through, 5 to 10 minutes.

Read More http://www.epicurious.com:80/recipes/food/views/Cheese-Blintzes-14303#ixzz1oAzPjFra

Sesame Green Beans

Ingredients

• 1-1/2 teaspoons olive oil
• 1-1/2 teaspoons sesame seeds
• 1/2 pound fresh green beans, cut into 2 inch pieces
• 2 tablespoons chicken broth
• 1/8 teaspoon salt
• freshly ground black pepper to taste

Directions

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 servings.

1. Heat oil in a large skillet or wok over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.
2. Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates. 

From All Recipes.com 

Marinated Tuna Steak

• 2 tablespoons orange juice
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1-1/2 teaspoons lemon juice
• 1 tablespoon chopped fresh parsley
• 1/2 clove garlic, minced
• 1/4 teaspoon chopped fresh oregano
• 1/4 teaspoon ground black pepper
• 2 (4 ounce) tuna steaks

Directions

1. In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
2. Preheat grill for high heat.
3. Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade. 
4. Or pan sear for 3 - 4 min on each side  

From: Allrecipes.com 

Honey Lime Dressing (Mexican Salad)

Honey-Lime Dressing

• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 2 tbsp honey
• 2 tbsp finely chopped fresh cilantro
• 1 garlic clove, peeled and minced
• 1 tsp chopped jalapeño pepper (use canned for less heat)

From Epicurious.com

Variation:
Honey-Lemon Dressing

• 2T lemon juice
• 1/4 C olive oil
• 1T honey

Chicken Salad With Apples and Cranberries

Serves 4.

Ingredients:

3 cups diced cooked chicken
1/4 cup dried cranberries
1/2 cup diced celery
1/2 cup diced apple
1/4 cup chopped walnuts or pecans, optional
4 to 6 tablespoons mayonnaise
2 teaspoons lemon juice
1/8 teaspoon curry powder, or to taste, optional
1/4 teaspoon salt, or to taste
1/8 teaspoon ground black pepper
lettuce leaves

Preparation:
Combine the chicken, cranberries, celery, onion, apple, and walnuts, if using.

In a cup or small bowl combine 4 tablespoons of mayonnaise. the lemon juice, curry powder, if using, and salt and pepper. Stir into the chicken, adding more mayonnaise as needed and for taste. Line bread or rolls with lettuce and spread chicken salad on the bread or serve the chicken salad on lettuce-lined plates.

By Diana Rattray, About.com Guide

Shredded Tofu Noodle Salad

Ingredients:

• 1 packet shredded tofu noodles
• About 1 cup julienned carro
• About 1 cup julienned celery
• About 1 cup garlic (Chinese) chives, cut into strips

Dressing:

• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• Pinch of sugar
• Chili oil
• 1 tbsp sesame oil

In a large bowl, mix ingredients for dressing.

In another bowl, pour hot water over shredded tofu to loosen. Rinse with cold water. Drain well.
Add tofu, carrot and garlic chives to dressing. Toss well and taste for seasoning, adding more soy or vinegar as you see fit.

Note: Can be made ahead and left to marinate in the fridge overnight for a delicious cold noodle salad.

From Limecake: http://limecake.net/2010/11/10/shredded-tofu-noodle-salad/

Kongnamool (Korean Soybean Sprouts)

Ingredients:

• 1 pound soybean sprouts
• 2 tablespoons soy sauce
• 1/4 cup sesame oil
• 2 tablespoons Korean chile powder
• 1 1/2 teaspoons garlic, minced
• 2 teaspoons sesame seeds
• 1/4 cup chopped green onion
• 2 teaspoons rice wine vinegar, or to taste

Directions:
1.     Bring a large pot of lightly salted water to a boil. Add the bean sprouts, and cook uncovered until tender yet still crisp, about 15 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the bean sprouts are cold, drain well, and set aside.
2.     Whisk soy sauce, sesame oil, chile powder, garlic, and sesame seeds together in a large bowl. Stir in bean sprouts and toss until well coated with the sauce. Sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.

From Allrecipes.com

BiBimBap and variations

http://www.maangchi.com/recipe/bibimbap
http://www.maangchi.com/recipe/kongnamulbap

Giada's Mac N Cheese Muffines

• 2 C Bread crumbs
• 1 T Olive oil
• 5 oz Pasta (elbow macaroni, etc)
• 3/4 C Parmesan Cheese
• 3/4 C White Cheddar
• Veggies
• Ground meat (chicken, beef, turkey, etc)

1. Preheat oven to 375deg F.
2. Cover 12  2 1/2 inch muffin cups with nonstick cooking spray
3. Coat each w/2Tbs bread crumbs; set aside
4. In a small skillet heat 1Tbs olive oil on medium high
5. Add 4 oz ground meat and salt & pepper to taste; cook until browned, set aside
6. Cook & drain 5 oz pasta
7. Stir in meat, 3/4 C grated Parmesan cheese and 3/4 C shredded white cheddar
8. Spoon 1/4 C mixture into each muffin cup
9. Top w/veggies
10. Sprinkle 2tsp bread crumbs on each muffin; drizzle w/olive oil
11. bake 15 to 18 min.