Thai Chicken Pizza

Headcook
August 24, 2014

Peanut Sauce
1 tablespoon peanut oil*
1 tablespoon red curry paste
1/4 cup peanut butter
1/2 cup coconut milk
3 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons brown sugar
1 tablespoon chili sauce such as sriracha (or to taste)
2 tablespoons peanuts roasted and chopped
Directions
Heat the oil in a pan over medium heat, add the curry and saute until fragrant, about a minute.
Add everything else and simmer to thicken it a bit, about 2-3 minutes.

Cube 3 chicken breasts and cook them in peanut sauce (reserve about 1/2 cup sauce for drizzle)

Top pizza with Thai sweet chili sauce, chicken, blanched matchstick carrot and red pepper, blanched bean sprouts, mozzarella, green onion, cilantro, Thai basil, peanuts and reserved peanut sauce.

Chicken Bacon Ranch Pizza

Headcook
August 24, 2014

For the Garlic-Ranch Sauce
2 Tbsp sour cream
3 Tbsp mayonnaise
2 1/2 Tbsp milk
1/2 teaspoon garlic salt
1/8 teaspoon chopped, dried chives
1/8 teaspoon dill
1/8 teaspoon dried parsley
dash of onion powder
Salt and pepper, to taste

3 chicken breasts cubed and cooked with Italian herbs and salt

Top pizza with sauce, chicken, cooked bacon, mozzarella and sliced tomato

Crabby Rangoon Pizza

Headcook
August 24, 2014

2 softened blocks of cream cheese
1 pkg chunk imitation crab
Garlic powder to taste

Blend these for your sauce

Top with sauce, real lump crab, mozzarella, Thai sweet chili sauce and green onions

Fruit Pizza

Headcook
August 24, 2014

Grilled peaches and plums
Top crust with honey and cinnamon sugar
Add fruit including raspberries
Add white chocolate
Add mint

Kalli’s Chocolate and Butterscotch cake

Headcook
August 9, 2014

Ingredients

3 cups all purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
2 cups cold water
1 cup corn oil
1 tablespoon vanilla extract
1/2 cup semisweet chocolate chips or butterscotch (more if desired)

Directions

Preheat oven to 350°F.
Butter and flour baking pans.
Three 8″ or 9″ round cake pans (great for a three layered cake, or a two layered cake for the party and a single round reward to the baker)
One 9″x13″ Pyrex pan plus one round cake pan (see note on two layered cake above)
Two square/rectangular pans (a combination of 8″ square, 9″ square or 11″x7″ rectangular – two squares also makes a great layered cake)
One jelly roll pan (10″x15″ flat pan with 1″ rim – makes a nice big flat sheet perfect for a child’s birthday party)
Add dry ingredients (flour, sugar, cocoa, baking soda, salt) into large mixing bowl.
Add water, oil and vanilla. Whisk to mix well.
Divide batter among pans. Sprinkle chocolate chips evenly over batter in each pan.
Bake cakes until tester inserted into center comes out clean, 25-35 minutes depending on pan. Test often toward end of cooking time so as not to overbake.
Cool completely. Chill for a couple of hours in the refrigerator for additional moistness.
Dust with powdered sugar or frost, if desired.
Note

If making layered cake, cool cakes in pans on racks 15 minutes; cut around pan sides to loosen cakes; turn cakes out; cool completely before frosting (can also chill cakes in refrigerator before layering to make them a bit firmer).

Thai Stir Fry Sauce

Headcook
July 28, 2014

Serves 3
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

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Chap Chae – Korean Glass Noodles

Headcook
July 27, 2014

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.

Spaghetti Sauce

Headcook
July 24, 2014

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.

Stir Fry Sauce

Headcook
July 18, 2014

Stir Fry Sauce
Author: 
Recipe type: Sauce
Cuisine: Chinese
Serves: 2
 
This is an easy stir fry sauce that can be used to create a quick Chinese meal.
Ingredients
Sauce
  • 1.5 tsp Sugar
  • 1.5 tsp Salt
  • 6 tsp Chinese Rice Wine
  • 2 tsp Soy Sauce
  • 2 tsp Rice wine vinegar

Other Ingredients
  • Garlic
  • Ginger
  • Chicken
  • Assorted Veggies
Instructions
  1. Sauté 1T of garlic and one of ginger in 1T of oil. Add onions. Add chicken. Add veggies. Add half the sauce.

 

Pad See Ew

Headcook
July 13, 2014

Sauce
6 parts soy
3 parts fish sauce
1 part sugar

Wide rice noodles
Zucchini
Asparagus
Mushrooms
Peas
Onions thinly sliced
Fresh garlic minced
Meat
2 eggs per batch
Oil

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 noodles
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.