Cod Wonton Soup

 I call this shrimp soup...And nothing but! Yummy!Easy and very easy to make.

Recipe makes about 30 wontons, 4 servings:

medium-sized Shrimp, peeled and deveined

1/2 teaspoon white pepper

1 teaspoon cornstarch

1/4 teaspoon grated fresh ginger

1/2 teaspoon sugar

1/4 teaspoon sesame oil

1/4 teaspoon salt

wonton wrappers (square)

8 cups Chinese chicken stock

one bunch baby pak choi, halved if desired

Chopped Green Onions

1 Package Ramen noodle don't uses seasoned package

Add shrimp the white pepper, cornstarch, ginger, sugar, sesame oil, and salt. Use a wooden spoon to beat the shrimp mixture together. Cover the prawns and let them marinate in the fridge for about 20-30 minutes.

To assemble your wontons, prepare a wonton “station”: wonton wrappers, a small bowl of cold water, the shrimp mixture along with a teaspoon, and a baking sheet lined with parchment. To form each wonton, spoon a teaspoon of the prawn mixture onto one wrapper. Dip your finger in the cold water and apply it against the edge of the wrapper. Fold the wrapper in half (see below), pressing the edges

With the seam facing down, take the top two corners and bring them together, using water to make them adhere. Repeat with all the wrappers/shrimp.

Meanwhile bring a pot of water to a boil. In a separate pot, bring your chicken broth to a simmer and ensure that it is seasoned with salt and white pepper.

Quickly blanch your vegetables until tender (baby choi) and place them in an ice bath to stop the cooking. Place a few wontons in the boiling water for about 4 minutes.and next add noodles cook until tender. Transfer wontons to each bowl and add the blanched vegetables along with the hot chicken broth and noodles Serve immediately.

Tex-Mex Chili Gravy

Tex-Mex is not Mexican food. That's right, even though most of the restaurants you see all over Texas say that they're Mexican, they're not.

Tex-Mex is a cuisine of its own!" I found this chili tex-mex gravy recipe you need to try and you will see what I am talking about.



Tex- Mix Chili Gravy

1/4 cup Shorting

1/4 cup all-purpose flour

1/2 teaspoon black pepper

1 teaspoon salt

1 teaspoon powdered garlic

2 teaspoon ground cumin

1/2 teaspoon dried oregano

2 tablespoons chili powered

2 cups beef broth


Heat the Shorting in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.

Add the black pepper, salt, powdered garlic, ground cumin, dried oregano and chili powder and continue to cook for 1 minute, constantly stirring and blending ingredients. Add broth mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness.

Make 2 cups

kountry Biscuits

Not too thick and very fluffy and soft inside...The kountry Biscuits everyone welcome to the country table on that nice morning rising.

 Recipes

 2 cups Good Self rising flour ( Make a well inside the mixing bowl)

 1 egg ( beat the egg)

 1 stick very cold butter ( Chop the cold butter)

 3 tablespoonful sour cream ( add the sour cream)

 About 1/2 cup sweet milk or buttermilk ( Pour the cold milk little at time)

 Blend well very lightly. place on an flour board and pat very lightly spreading out 1 inch.cut the size biscuits you want. grease a pan with cooking oil and place biscuits. in a per heated oven at 450 bake until 10 mins or until golden brown.

Chocolate Coconut Bons Bons

My good friend Ms Halze, love these candies coconuts bons bons so much. she tell me to get them for her and sometime these little bons bons are so hard to find and when you do find them...they are so cost like $71.80 for 20 pounds.

I don't want to put these bons bons people out of business....But that is too costly for a 92 year old friend of mines.

So knowing me...I found a recipe...Fix and enjoy!

Ingredient

21 ounces sweet coconut

1 pound powdered sugar

1-14 ounce can sweetened condensed milk

1 teaspoon vanilla

1 teaspoon coconut flavor

1/2 cup butter

12 ounces of almond or chocolate bark

Preparation

Melt butter, add milk and sugar, flavors and coconut. mix well, refrigerate overnight. Roll balls the size of a small walnut. Dip in melted bark and place on wax paper until set.

If you want color bons bons buy a package white almond bark and add food color and flavor of your choice.

Egg Custard Pie

My Grandma, bake this pie for my father. He was so in love with an egg pie.

Ingredients:

4 large brown eggs

1 ½ cup sugar

2 cups milk

2 tsp. vanilla

nutmeg for topping

Instructions:

Mix well with an hand mixer and pour in a 9-in. uncooked pie shell. Bake at 350 degrees for 45 minutes or until set.

Grilled Cod

Loving smoked flavor cod.....What more can I say....

Ingredients

2 lbs Cod

15- 20 skewers

Use wood skewers, soak them in water for about an hour before putting them on the grill this prevents them from burning on the grill

Passion fruit marinade:
   
2 teaspoons of ground cumin

1 teaspoon of chili powder

1 tablespoon annatto powder

2 tablespoons of olive oil

½ cup pure passion fruit juice or concentrate, unsweetened
   
Salt and pepper

Achiote butter for basting:

2 tbs of  melted

½ tbs ground achiote

Dipping sauces and sides:
   
Spicy cilantro salsa
   
Spicy Avocado Salsa

Lime slices

INSTRUCTIONS:
   
In a large bowl, cover the cod with the passion fruit marinade ingredients and let it sit for at least 2 hours in the fridge.

Pre-heat the grill.

Put the cod on the skewers. If the skewers are a main meal put 5-6 shrimp on each skewer.

Brush the cod with the melted butter achiote right before placing on the grill.

Grill for about 3-4 minutes on each side or until the shrimp are fully cooked. Baste with the achiote butter as needed.

Serve with dipping sauces and lime slices.

Lemon Velvet Cake

Did you know that Red Velvet Cake has a sister?!! Her name is Lemon Velvet Cake!! This lemon cake is a perfectly moist and tender crumbed cake with a lemony frosting. An ideal birthday cake for the lemon lover in your life.

Ingredients

1¼ cups sifted all purpose flour

1½ cups sifted cake flour

½ teaspoon baking soda

1½ tsp baking powder

1 teaspoon salt

1½ cups sugar

⅔ cup vegetable oil

⅓ cup vegetable shortening at room temperature

2 tsp lemon extract

3 large eggs

1½ cups buttermilk

1 large lemons zested

Grease and flour 2 nine inch round cake pans.

Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.

In the bowl and a electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed until light and fluffy.


Beat the eggs in one at a time.

Fold in the lemon zest.

Fold in the dry ingredients alternately with the buttermilk. It's very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.


FOR THE FROSTING

8 cups powdered sugar

2 cups unsalted butter

1 tsp lemon extract

2 tsp lemon zest

4 tbsp Whole milk

Instructions

Mix together the sugar, lemon zest and butter until it becomes sort of crumbly.
Add the lemon extract and a little of the milk.

Beat until smooth and fluffy, adding only enough milk to bring the frosting creamy and smooth.

Chocolate Covered Pineapple Slices

Valentine Lovers...If your sweetheart cannot eat Strawberries... And you wants to give them something chocolate instead of chocolate candies.Try these Chocolate Slice Pineapples.

Ice Cream Pie

I am so happy with this ice cream pie recipe...Just because it is so good.I love the candies it the ice cream mixture,,,,WOW!!!  The choice of candies you.ll just cannot beat. I am sure you can used your favorite candies like I did. And plus I added toasted coconut on top with the pecans.

Ingredients

Crust:

18 graham crackers (the 4-section large pieces)

1/3 cup butter, melted

Filling:

2 pints vanilla ice cream or your choice

1/4 cup finely chopped pecans, plus extra for serving

4 peanut butter cups, roughly chopped or your choice

2 large chocolate-covered peanut butter crunch candy bars, such as Butterfingers,or Heath bars
roughly chopped

Caramel Sauce:

1 cup packed brown sugar

1/2 cup half-and-half

4 tablespoons (1/2 stick) butter

Pinch of salt

1 tablespoon vanilla

Directions

For the crust: Preheat the oven to 350 degrees F.

Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.

For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.

For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.

To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.

Recipe by Ree Drummond

Pumpkin Mousse Parfaits

Do you love Pumpkin? I do love Pumpkin. Answering that question, but how many time do we serve it to eat in a year? just only in pumpkin pie for thanksgiving meal.

Try this cool recipe Pumpkin Mousse Parfaits I found on Gourmetoday.com you will love this pumpkin parfait...I promise.

Ingredients

1/4 cup dark rum
1 packet (2 teaspoons) unflavored gelatin powder
1 (15-ounce can) pumpkin (not pie filling)
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 extra-large egg yolks
2 teaspoons grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/2 cups cold heavy cream
1 1/2 teaspoons pure vanilla extract
Sweetened whipped cream
8 to 10 chopped ginger cookies

Directions

Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.

In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture.

To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and ginger snap cookies (top with cookies right before serving).