1/4 cup Thai light soy
1/2 cup oyster sauce
1/4 cup Thai dark soy (Golden Mountain Seasoning Sauce)
1/4 cup Chinese cooking wine
2 T sesame oil
1 T ground white pepper
1/2 lb dried sweet potato noodles
2 1/2 tsp sesame oil, divided
1 tsp cooking oil
3/4 cup thinly sliced onions
2 carrots cut in matchsticks
2 cloves garlic finely minced
3 stalks green onion cut into 1 inch pieces
1/2 cup slides shiitake mushrooms
6 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon sesame seeds
Boil noodles for 5 minutes. Rinse immediately with very cold water. Mix in 1 tsp sesame oil. Cut noodles into 8 inch length.
Mix soy and sugar together. Add oil, carrots and onions and stir fry until tender. Add garlic, green onions and mushrooms, fry for 1 minute. Add soy sauce, sugar, and noodles. Stir fry for 3 minutes. Take off heat, add 1 1/2 tsp of sesame oil and seeds. Toss. Serve.
Could add different meats as well.
1T olive oil
3 cloves garlic
1/2 tsp salt
1/2 tsp crushed red peppers
Sauté salt, peppers, and garlic in oil until fragrant. Add tomatoes and simmer for five minutes.
Could add some lemon zest, mushrooms, basil, zucchini, etc. Sprinkled in some pizza seasoning as well.
6 parts soy
3 parts fish sauce
1 part sugar
Wide rice noodles
Onions thinly sliced
Fresh garlic minced
2 eggs per batch
Marinade meat in sauce for 10 to 15 minutes
Heat wok over very high heat and add 1 tablespoon oil. Brown garlic, onions, and asparagus.
Add chicken without sauce.
Add other veggies. Cook until meat is almost done.
Add 3 to 4 tablespoons of sauce.
Mix to cover noodles
Push to one side
Add 1 tablespoon oil. Crack eggs. Break yolk. Let set for 25 seconds. Cover with noodles.
Let egg set up and remove from heat.
mint infused simple syrup (1 cup water, 1 cup sugar and a handful of mint leaves)
assorted fruits, sliced (I used a lime, a lemon, half an orange, a plum, a peach and a handful of cherries)
1 bottle wine
¼ cup triple sec
½ cup brandy
mint leaves for garnish
Mix 1 cup water with 1 cup sugar in a saucepan and heat until boiling.
Stir until the sugar dissolves (about a minute). Then turn off the heat.
Toss in a handfull of mint leaves and let it steep (just sit there off the heat) for an hour or so. Strain out the leaves and store in the fridge till you’re ready to use it.
Slice fruit and place in a pitcher.
Cover with wine, brandy, triple sec, and ¾ cup simple syrup; stir.
Refrigerate for 2-4 hours.
Fill glasses with ice, give the sangria a stir and pour.
Garnish with a slice of lime or orange and a sprig of fresh mint.
3 cups (375 grams) all purpose flour
Slightly heaped 1/8, 1/4, 1/2 tsp of yeast depending on rest
1 1/2 tsp kosher salt
1 1/4 cup water
Mix and cover with plastic wrap
Rest at room temp for 22, 12, or 6 hours
1/2 cup hot fudge ice cream topping warmed
1 tub 8 Oz cool whip
1 pkg jello instant choc pudding
16 oreos chopped – about 2 cups
12 vanilla ice cream sandwiches
Whisk hot fudge and 1 cup cool whip in bowl until blended. Add dry pudding mix. Stir 2 min. Stir 1 cup cookies.
Arrange 4 ice cream sandwiches side by side on 24 inch long foil. Cover with 1/2 cool whip mix. Repeat layers. Top with remaining sandwiches. Frost with remaining cool whip. Press remaining cookies on top and side of dessert. Wrap loosely in foil.
Freeze for 4 hours
Smoke at 225
Coat ham with honey dijon mustard and dust with brown sugar
Smoke for 2 hours
Take off and wrap in foil and baste in pineapple juice
Cook for 1 hour
When ham is at 140, unwrap the top but preserve juices (I used a tray for the wrap and foiled over)
Cover the ham in brown sugar and then spray with pineapple
Bring to 145 internal then let it rest for 20-30 minutes
1 16 oz cole slaw
2 pkg chicken ramen noodle
1 bunch green onion
1 cup cashews
1 cup sunflower seeds
Mix all together
1/4 cup oil
1/4 cup vinegar
1/2 cup sugar
2 seasoning packs from ramen
Stir in salad before serving