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Ayalla’s Banana Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Quick Bread Usenet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Bananas, very ripe 1 C Sugar 1/2 C Shortening (butter) 2 Eggs 3 T Yoghurt or sour cream 2 C Flour 1 t Baking soda 1 C Walnuts, chopped Rum, vanilla, or amaretto -(optional) Preheat the oven to 350 degrees F. Cream the shortening and sugar. Mix in the bananas. Mix in the remaining ingredients. Pour into a greased loaf pan. Bake 1 hour 15-20 minutes at 350 degrees F. NOTES: * This recipe is from my friend Ayalla -- It makes a heavy, but moist, loaf of banana bread. * If you use more than 3 normal-size bananas, I suggest that you lower the oven temperature and cook for a while longer. Otherwise, the crust comes out almost overcooked while the middle remains moist and almost undercooked. : Difficulty: easy. : Time: Preparation: 10 minutes; baking: at least 95 minutes. Allow some time for cooling. : Precision: Approximate measurement OK. : Aviva Garrett : Santa Cruz, California, USA : (Excelan, Inc., San Jose) : ucbvax!mtxinu!excelan!aviva : Copyright (C) 1986 USENET Community Trust Source: Recipe Source ~~~~~ Rhonda in MO

Buttermilk Biscuits 1 Categories: Home Cookin, Yield: 10 2 c flour 2 ts baking powder 1/2 ts baking soda 1/2 ts salt 1/4 c shortening 3/4 c buttermilk In a bowl, combine the flour, baking powder, baking soda, and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2″ thickness. Cut with a 2-1/2″ biscuit cutter and place on a lightly greased baking sheet. Bake at 450 degrees for 10-15 minutes or until golden brown. Source: Recipe Source ~~~~~ Rhonda in MO

Whole Wheat Bagels Categories: Breads Yield: 12 servings 2 pk Dry yeast 2 c Warm water (105-115 degrees) 2 tb Honey 2 c Whole wheat flour 1 1/2 ts Salt 3 c All-purpose flour = to 3 1/2, divided 3 1/2 qt Water 1 ts Salt Sesame seeds Recipe by: Southern Living Preparation Time: 0:45 Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add honey, stirring well. Stir in 2 cups whole wheat flour and 1-1/2 teaspoons salt; mix well. Gradually stir in enough all-purpose flour to make a soft dough. Turn dough out onto a heavily floured surface (dough will be sticky), and knead until smooth and elastic (8 to 10 minutes). Place dough in a well-greased bowl, turning to grease top. Cover dough, and let rise in a warm place (85 degrees), free from drafts, 1-1/2 hours or until doubled in bulk. Punch dough down, and divide dough into 12 equal pieces. Roll each into a smooth ball. Cut with 1-inch cutter or punch a hole in the center of each ball with a floured finger. Gently pull dough away from center to make a 1- to 1-1/2-inch hole. Place shaped bagels on lightly greased baking sheets. Cover and let rise 15 minutes. Broil bagels 5 inches from heat 2 minutes on each side or until lightly browned. Bring water and 1 teaspoon salt to a boil in a large Dutch oven. Reduce heat, and simmer bagels 3 minutes on each side. Place bagels on lightly greased baking sheets. Sprinkle with sesame seeds; lightly press seeds into bagels. Bake at 425 degrees for 20 to 25 minutes or until golden brown. Yield: 1 dozen. Source: Recipe Source ~~~~~ Rhonda in MO

Lamb Curry Prep Time60 mins Cook Time2 hrs Total Time3 hrs Servings6 servings Have an Instant Pot or pressure cooker? You can brown the lamb and cook the onions on the sear function. Add the meat and cook at pressure for 50 minutes. Then release the pressure, add the potatoes and cook 10 minutes more.Ingredients 2 pounds boneless (or 3 pounds bone-in) lamb stew meat, lamb shanks, and/or lamb shoulder steaks 2 onions, chopped (about 3 to 4 cups) 3 to 5 cloves of garlic, crushed 2 to 3 tablespoons ghee (clarified butter), or 1 tablespoon extra virgin olive oil with 1 tablespoon butter 2 to 3 tablespoons curry powder (to taste) 2 teaspoons salt 1 tablespoon black pepper 1 tablespoon ground coriander 1 tablespoon cumin 1 teaspoon fresh rosemary, chopped 1 teaspoon dried thyme 2 slices lemon, with rind (use 3 slices if using Meyer lemons) 2 peeled and chopped apples, preferably tart green Granny Smith apples (about 2 cups) 1/4 cup (40g) golden raisins 1 1/2 cups (350ml) chicken stock 1 1/2 pounds (680g) small potatoes, quartered 2 cups basmati rice Chutney and/or yogurt, to serveMethod Brown the lamb pieces on all sides: Heat the ghee or the butter-with-olive-oil in a large, thick-bottomed pot (with cover) or Dutch oven on medium-high. Working in batches if necessary, brown the meat well on all sides and remove it from pan. Make the curry base: Lower the heat to medium low and add the curry powder to the ghee or oil. Cook gently for a minute or two. Add onions and garlic and cook 5 minutes. Return the lamb to the pan, and add the coriander, black pepper, cumin, rosemary, thyme, sliced lemon, apples, raisins, chicken stock, and salt. Cook the curry: Bring to a simmer, reduce the heat to low, and cover the pot. (You can also put the pot in a 300°F oven). Cook for 2 hours. Check at 2 hours to see if the meat is falling off the bone. It should be starting to do so. Add the potatoes: Cook until tender, another 45 minutes. Cook the rice: While the curry is cooking, cook the rice. Put 2 cups of basmati rice in a medium thick-bottomed pot. Add 3 cups of water (less or more depending on package instructions), a tablespoon of butter or ghee, and a teaspoon of salt. Bring to a boil, lower the heat to a low simmer, cover the pot and let cook for 15 minutes (again check your package instructions). Remove from heat, keep covered, and let steam for 10 minutes, then fluff with a fork. Serve: To serve, you can pull the meat off the bones or leave it on. Taste for salt and add some more curry powder or add cayenne if you want things spicier. Serve over rice with chutney and/or yogurt for drizzling over top. Did you love the recipe? Let us know with a rating and review! Source: Simply Recipes ~~~~~ Rhonda in MO

Corned Beef Hash Prep Time10 mins Cook Time20 mins Total Time30 mins Servings4 to 6 servings If you have leftover cabbage from corned beef and cabbage, feel free to chop that up as well and add that to the hash.Ingredients 2 to 3 tablespoons unsalted butter 1 medium onion, finely chopped (about 1 cup) 2 to 3 cups finely chopped, cooked corned beef 2 to 3 cups chopped cooked potatoes, preferably Yukon gold Kosher salt and freshly ground black pepper Chopped fresh parsleyMethod Sauté the onions: Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent. Add the potatoes and corned beef: Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula. Cook until browned and then flip: Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned. Stir in the parsley and season: Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste. Serve with fried or poached eggs for breakfast. Did you enjoy the recipe? Let us know with a rating and review! Source: Simply Recipes ~~~~~ Rhonda in MO

Instant Pot Mexican Pulled Pork Prep Time25 mins Cook Time90 mins Pressure release20 mins Total Time2 hrs 15 mins Servings8 to 10 servingsIngredients For the spice rub: 4 tablespoons chili powder 1 tablespoon kosher salt (if using regular table salt, only use 2 teaspoons) 1 tablespoon brown sugar 2 teaspoons ground cumin 1 teaspoon cayenne 1 teaspoon dried oregano 1 teaspoon onion powder 1 teaspoon garlic powder 1/4 teaspoon cinnamon Scant pinch ground cloves For the pulled pork: 3 1/2 pound boneless pork shoulder roast, cut into 2 pieces 2 tablespoons vegetable oil 3/4 cup pineapple juice, orange juice, or water Optional toppings (pick a few or all of them!): Sliced avocado Sliced radishes Thinly sliced red or green cabbage Thinly sliced romaine lettuce Diced red onions Chopped tomatoes Crumbled cotija cheese Chopped cilantro Warm tortillas, corn or flour Fresh squeezed lime juice SalsaMethod Season the pork: In a small bowl, combine the spice rub ingredients. Pat the pork dry with paper towels, then sprinkle with half of the spice rub. Turn and rub the spice into the pork until the pieces are evenly coated. Let the pork come to room temperature: Leave the pork to absorb the rub and to take the chill off the meat, at least 15 minutes or up to an hour. (Room temperature pork will sear better!) Sear the pork: Select the “sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stove-top pressure cooker, heat the oil over medium heat.) Use a pair of tongs to lower the pork into the pot so the side with the most fat is facing down. Sear for 5 minutes. Flip it over and sear it for 5 more minutes. Both sides should be browned. Finish seasoning the pork: Sprinkle the remaining spice rub over the pork, then pour the pineapple juice over the top. Pressure cook the pork: Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Manual” program on the pressure cooker and set the time to 1 hour and 15 minutes at high pressure. (For stove-top pressure cookers, cook for 60 minutes at high pressure.) It will take about 10 minutes for your pressure cooker to come up to pressure, and then the cooking time will begin. Release the pressure: After the cooking time ends, let the pot sit and naturally release pressure for about 20 minutes. Then, vent the remaining steam. (For stove-top pressure cookers, perform a quick pressure release.) Separate the pork and cooking liquid: Use tongs to transfer the pork to a large baking dish or sheet pan, but be very gentle—the pork will be VERY tender and will fall apart easily! Then, use heat-proof mitts to lift the inner pot out of the pressure cooker, pour the cooking liquid into a fat separator, then pour the liquid back into the pot. Reserve the fat. (Alternatively, let the cooking liquid stand for about 10 minutes until the fat floats to the top, then use a shallow spoon to skim as much fat as possible from the surface.) Reduce the cooking liquid: Return the pot to the pressure cooker, select the “sauté” program, and let the cooking liquid reduce for 10 minutes. (If you are using a stove-top pressure cooker, do the same thing over medium heat.) Shred the pork: While the liquid is reducing, use a pair of forks to shred the pork. Broil the pulled pork until crispy (optional for carnitas): To make crispy carnitas, place the pan of shredded pork 6 to 8 inches below the broiler and broil for 5 to 10 minutes until the tips and edges of the pork are browned and crispy. It's fine to skip this step if you're making a recipe where you don't need the pork to be crispy. Toss the shredded pork with the reduced liquid and serve: Return the pork to the pot with the reduced cooking liquid and toss to coat the pork evenly. If the pork seems a little dry, add a tablespoon or two of the reserved fat. Serve it in tacos with the fixings listed above, or in burritos, rice bowls, or on a tostada salad. Source: Simply Recipes ~~~~~ Rhonda in MO

Lamb Chops with Rosemary and Garlic Prep Time10 mins Cook Time10 mins Marinate30 mins Total Time50 mins Servings2 to 3 servings Double rib lamb chops, with two ribs per chop, will yield a thicker piece of meat than single rib chops, and are more forgiving with cooking time if you like your lamb rare or medium rare. With single rib chops, which are thinner pieces, you'll have to pay closer attention and sear quickly to not overcook the chops. The flavor of lamb is best when prepared rare or medium rare. Error on less cooking time than you would expect, that way you can cook them further if you want them more well done.Ingredients 1 pound lamb rib chops 2 tablespoons minced fresh rosemary 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 garlic clove, minced 4 tablespoons extra virgin olive oil, dividedMethod Marinate the lamb chops: In a small bowl, mix the rosemary, salt, pepper, garlic, and 2 tablespoons of the olive oil together. Coat the lamb chops with the mixture, massaging it into the meat with your fingers. If you are working with double rib chops, cover and let stand at room temperature for 30 to 45 minutes. If you are working with single rib chops, and you want the result to be rare, let the chops sit in the rub in the refrigerator—do not let come to room temp or the thin ribs will easily overcook when you sear them in the next step. You can also marinate the chops in the fridge for up to 24 hours. (Allow double rib chops to stand at room temperature 30 to 40 minutes before cooking.) Sear the lamb chops: Heat the remaining 2 tablespoons olive oil in an oven-proof sauté pan over high heat. When the oil is shimmering hot, sear the chops. Sear double rib chops on all sides about 2 to 3 minutes per side. If you are working with single rib chops, sear only on two sides, and only a minute (or less) on each side if you want the result to be rare or medium rare. Check for doneness: At this point, if you want your lamb chops rare, they are likely cooked enough. If you would like your chops more cooked, you can put them in a 400°F oven for 3 to 5 minutes, or keep them in the hot pan, lower the heat to warm, and cover the pan for a few minutes. Note that rib chops are so small, and cook so quickly, checking for internal temperature with a thermometer can be impractical. For this reason I use the finger test to check the doneness of the chops. That said, if you have an instant-read thermometer and want to check thick chops, aim for 125°F for rare, 135°F medium-rare, and 140°F for medium. All You Need Are Your Hands to Check the Doneness of Meat—No Thermometer... No meat thermometer? No problem. It’s easy to check the doneness of meat without a meat thermometer with this ha... Rest the chops: When done, remove the chops from the pan, cover with foil, and let rest 3 to 5 minutes before serving. Did you love the recipe? Let us know with a rating and review! Source: Simply Recipes ~~~~~ Rhonda in MO

Beef Wellington Prep Time20 mins Cook Time45 mins Cool and Chill Time40 mins Total Time105 mins Servings4 servings Recipe adapted from this video for making Beef Wellington by Chef Gordon Ramsay. You can use any mushrooms you like. We used half cremini and half shiitake. If using shiitake mushrooms, cut off the tough stems and discard or save them for stock. This recipe uses a frozen puff pastry sheet. Plan ahead to thaw the sheet for 2 to 4 hours in the refrigerator, or on the counter for about 40, until it’s easily pliable but not too soft or squishy.Ingredients 1 pound thick beef tenderloin Kosher salt and freshly ground black pepper 2 tablespoons extra virgin olive oil 2 tablespoons yellow mustard (like Coleman's Original English Mustard) 1 pound mushrooms (see recipe note) 4 thin slices ham (Parma ham if you can get it) or prosciutto 1 (7 to 8 1/2-ounce sheet) puff pastry, thawed (see recipe note) 2 large egg yolks, beaten Flaky salt, for sprinkling on topMethod Preheat the oven: Allow the oven to preheat to 400°F as you assemble the Wellington. Sear the beef: Season the beef generously with salt and pepper. Heat 2 tablespoons of oil in a large pan on high heat. Sear the beef in the pan on all sides until well browned, about 2 to 3 minutes per side. (Hint: do not move the beef until it has had a chance to brown.) Brush the beef with mustard: Remove the beef from the pan and let cool. Once cooled, brush the beef on all sides with mustard. Prepare the mushrooms: Chop the mushrooms and put them into a food processor. Pulse until very finely chopped. Heat the sauté pan on medium-high heat. Transfer the mushroom mixture into the pan and cook, allowing the mushrooms to release their moisture, 10 to 15 minutes. When the moisture released by the mushrooms has all boiled away, remove the mushrooms from the pan and set aside to cool. Wrap the beef in mushroom paste and ham: Roll out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap and are large enough to wrap around and encapsulate the beef. Spread the mushroom mixture over the ham. Place the beef in the middle and roll the mushroom and ham over the beef, using the plastic wrap so that you do this tightly. Wrap up the beef into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 20 minutes. Roll out the puff pastry and wrap the beef: On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef. Unwrap the beef from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten egg yolks. Fold the pastry around the beef, cutting off any excess at the ends. (Pastry that is more than 2 layers thick will not cook all the way, try to limit the overlap.) Place on a small plate, seam side down, and brush beaten egg yolks all over the top. Chill for 5 to 10 minutes. Brush with the egg wash and score: Place the pastry-wrapped beef on a baking pan. Brush the exposed surface again with beaten eggs. Score the top of the pastry with a sharp knife, not going all the way through the pastry. Sprinkle the top with coarse salt. Bake in the oven: Bake at 400°F for 25 to 35 minutes. The pastry should be nicely golden when done. To ensure that your roast is medium rare, test with an instant read meat thermometer. Pull out at 125 to 130°F for medium rare. Simple Tip! To ensure an accurate temperature reading, stick the thermometer into the center of the beef from 2 to 3 different angles. Test from the top as well as the side. Remove from oven and let rest for 10 minutes before slicing. Slice in 1-inch thick slices. Leftover slices can be stored in the fridge for up to 2 days. Wrap tightly with foil and reheat in a 350°F oven. Once warm, remove the foil and bake for a few minutes more to crisp the pastry. Note that reheated slices will be closer to medium or well-done. Did you love the recipe? Leave us stars below! Source: Simply Recipes ~~~~~ Rhonda in MO

SZECHUAN NOODLES WITH SPICY BEEF SAUCE Ready In:30mins Ingredients:12 Serves: 4 ingredientsUnits: US 1lb ground beef 1 1?2cups chopped onions 2teaspoons minced garlic 1 1?2teaspoons minced fresh ginger 1?2 - 1 1?2teaspoon dry crushed red pepper (start off with just a little and work your way up) 2tablespoons sesame oil 2tablespoons cornstarch 3?4cup beef broth 1?3cup hoisin sauce 2tablespoons soy sauce 8ounces vermicelli, cooked 1?2cup sliced green onion directions Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm. Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender. Combine cornstarch and beef broth, whisking until smooth. Stir broth mixture, hoisin sauce, and soy sauce into onion mixture. Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute. Stir in ground beef. Toss with hot cooked pasta, and sprinkle with sliced green onions. Yield: 4 servings.Source: Food.com ~~~~~ Rhonda in MO

Chocolate Snack Cake October 3, 2024 https://cookingcuriosity.com/chocolate-snack-cake/#google_vignette This Chocolate Snack Cake is the perfect treat for when you’re craving something sweet and chocolatey without a lot of fuss. It’s light, fluffy, and moist with a deep chocolate flavor, making it ideal for any occasion, whether it’s a weeknight dessert or a quick pick-me-up with your coffee. The simple ingredients make it easy to whip up, and it’s just the right size for smaller gatherings or family snacking. You can enjoy it as-is or take it to the next level with a dusting of powdered sugar, a drizzle of chocolate glaze, or a scoop of ice cream on the side. Ingredients: 1 ? cups all-purpose flour 1 cup granulated sugar ? cup unsweetened cocoa powder 1 tsp baking soda ? tsp baking powder ? tsp salt 1 cup water ? cup vegetable oil 1 tsp vanilla extract 1 tbsp white vinegar Instructions: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the water, vegetable oil, and vanilla extract to the dry ingredients, and mix until smooth. Then stir in the vinegar; the batter will be slightly thin. Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve as-is or top with powdered sugar, whipped cream, or frosting. Enjoy this delightful cake whenever you’re in the mood for a little chocolate indulgence! Ginny Butterfield Cranberry Twp, Pa

Steamed Pork & Scallion Dumplings Ready In:1hr 10mins Ingredients:14 Yields: 40dumplings ingredientsUnits: US Dipping Sauce 1?2cup low sodium soy sauce 2tablespoons sugar 1tablespoon rice vinegar 1teaspoon chili oil Dumplings 2bunches scallions, cut into thirds 5garlic cloves 1tablespoon chopped ginger 2tablespoons hoisin sauce 2tablespoons soy sauce 1tablespoon sesame oil 1lb ground pork 2tablespoons grated garlic 1egg, beaten 40wonton wrappers directions Whisk together the ingredients for the dipping sauce, making sure the sugar dissolves. Set aside. Add the scallions, garlic, ginger, hoisin, soy sauce and sesame oil to a small food processor. Pulse until finely chopped. Transfer the mixture to a large bowl. Add the beaten egg and mix to combine. Add the pork and mix to combine. Fill a small bowl with water and lightly flour a parchment-lined baking sheet. Place about 1 tablespoon of filling in the center of a wrapper. Dip your finger in the water and use it to moisten the edge of the wrapper. Pinch one end tightly to seal and then make several pleats to close up the filling entirely. Flatten out the bottom. If not pleating, simply fold one half of the wrapper over the filling and press together to seal. Set the dumpling on the prepared baking sheet and cover with a damp towel while you continue filling the rest. Heat a large nonstick skillet over medium heat. Add 1 cup of water to the pan, then place 6-7 dumplings in the water. Cover with a clear lid and let steam for 10 minutes, without lifting the lid. Continue with the remaining dumplings. Serve with the dipping sauce. You can freeze any uncooked dumplings and cook them later using the same method, but steaming for an additional 1 – 2 minutes longer. Source: Food.com ~~~~~ Rhonda in MO

Kimchi or Kimchee Ready In:2hrs 45mins Ingredients:11 Yields: 3-4gallons Serves:50 ingredientsUnits: US 4heads napa cabbage 2 -3korean radishes or 2 -3 daikon radishes 3cups salt 1?3cup rice flour 2?3cup water 1 -3cup red pepper flakes 1cup fish sauce 2tablespoons salted shrimp sauce 2cups green onions, cut into inch long pieces 1head garlic, peeled and crushed 1?4cup sugar directions Cut cabbage into four sections through the core. Starting at the end of the leaves, cut cabbage diagonally back and forth until you reach the core. (Cabbage will be in large square pieces). Cut radish into large chunks (if you want to be able to use them independently) or into julienne strips. Layer cabbage and radish in your sink with the salt. Put about 1/2 cup salt for every two inches of cabbage. Make sure you end with salt. Add water to almost cover cabbage. Let stand. After 1 1/2 hours start checking the cabbage by rubbing a piece between your fingers. If it's slippery, rinse it and taste it. If it's pleasantly salty then it's ready. Be sure not to let the cabbage stand too long or it will become too salty and will be inedible. Fill the sink with water until it covers the cabbage then fish the cabbage out of the sink. Return the cabbage to the sink and rinse it this way two or three times until all the cabbage is thoroughly rinsed. Drain cabbage by placing it in large colander or by letting it sit in your unstopped sink. Make the pul by mixing the rice flour and water in a small sauce pan and heating to boiling, stirring constantly. Let cool. If you don't have rice flour you can add water to cooked rice and boil it until the water is very cloudy. Use one cup of this water. Mix pul and remaining ingredients in very large bowl. The amount of red pepper you use should depend on how hot you want your kim chee. There are many kinds of fish sauce. The one cup measurement is for a thin sauce (consistency like soy sauce). For thicker sauces, use less sauce (1/4 to 1/2 cup). Wearing plastic or rubber gloves, begin mixing the cabbage with the sauce. Use your hands and mix a little cabbage at a time then push it to the side of the bowl until you have mixed all the cabbage. This will help you mix the cabbage and sauce evenly. Place kim chee in large containers that have tight fitting lids (otherwise it will smell up your fridge). You can eat the kim chee immediately, but most Korean women recommend that you leave it outside of the fridge for one day, then store it in the fridge but wait one week after that before you eat it. I can't tell you what the difference is because my husband doesn't wait that long. Enjoy. Source: Food.com ~~~~~ Rhonda in MO

Kao Pad (Thai-Style Fried Rice) Ready In:45mins Ingredients:12 Serves: 4-5 ingredientsUnits: US Choose 3-4 of the following to equal 2 1/2 cups 2 1?22 1/2 cups bell peppers, cut into short strips or 2 1/2 cups bean sprouts, blanched for 5 seconds, cooled and drained Remaining Ingredients 1?4cup vegetable oil 1?2tablespoon fresh gingerroot, minced 2tablespoons garlic cloves, minced 6cups cooked rice (short grain) 2eggs, lightly beaten 1cup fresh tomato, chopped 2tablespoons thai sriraja chili sauce (or other hot chili paste) 2tablespoons light soy sauce 1?2lime, juice of 1?2lime, cut into thin wedges scallion, cut on diagonal directions Choose and prepare vegetables. Select a combination with a variety of colors. In a wok, heat the oil and stir fry the ginger and garlic until golden. Remove them with a slotted spoon and save for later. In the same oil, stir-fry the vegetables until just cooked. Add the harder ones (like carrots) first, and the tender ones (like sprouts) last. Remove the vegetables from the wok and set aside. Add the rice to the wok and heat thoroughly. With your stirring spoon, make a hole in the center of the rice, down to the wok and put in the eggs. Stir until they are pretty well set before you mix them into the rice. The more you cook the eggs before stirring them into the rice, the drier the dish will be. Add the tomatoes, the reserved ginger and garlic and the stir-fried vegetables. Finally, mix in the chili sauce, soy sauce and lime juice. For serving, top each serving with thin slices of scallions. Put thin slices of lime on the side. Source: Food.com ~~~~~ Rhonda in MO

JAPANESE MUM'S CHICKEN https://www.food.com/recipe/japanese-mums-chicken-68955#reviews Ready In:45mins Ingredients:7 Serves: 4 ingredientsUnits: US 8chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!) 1cup water 1?2cup balsamic vinegar 1?3cup soy sauce 2 1?2tablespoons sugar 1garlic clove, peeled and bruised 1small hot chili pepper, slit open, seeds removed directions Place all the ingredients in a saucepan over a high heat. Bring to the boil, then reduce to a simmer for about 20 minutes. Remove any scum that rises to the surface. Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze. Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over. NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.Source: Food.com ~~~~~ Rhonda in MO

Amish Vanilla Pie Total TimePrep Time: 10 min. + chilling Cook Time: 55 min. Yield8 servings Test Kitchen Approved We live in rural northern Indiana where we have several Amish communities. I found this recipe in our local paper a few years back, and after making a few adjustments, I came up with a fabulous pie! It reminds me of the many cream pies my grandma made for holidays. Be sure to allow the Amish vanilla pie to set and cool completely before cutting and serving. —Shelly Brubacher, Nappanee, Indiana Ingredients Dough for single-crust pie 1 cup packed brown sugar, divided 1 tablespoon plus 1 cup all-purpose flour, divided 1 large egg, room temperature, beaten 1/4 cup dark corn syrup 2-1/2 teaspoons vanilla extract 1 cup water 1/2 teaspoon cream of tartar 1/2 teaspoon baking soda 1/4 teaspoon ground nutmeg 1/8 teaspoon salt 1/4 cup cold butter Directions On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 350°. Meanwhile, in a small saucepan, combine 1/2 cup brown sugar, 1 tablespoon flour, egg, corn syrup and vanilla extract. Slowly stir in water. Cook over medium heat until mixture comes to a boil, 3-4 minutes. Cool slightly. In second bowl, combine remaining brown sugar and flour, cream of tartar, baking soda, nutmeg and salt; cut in butter until crumbly. Pour cooled filling into pie crust; sprinkle top with crumble. Bake until light golden brown, 45-55 minutes. Cool on a wire rack. Nutrition Facts 1 piece: 430 calories, 18g fat (11g saturated fat), 69mg cholesterol, 349mg sodium, 63g carbohydrate (35g sugars, 1g fiber), 5g protein. Source: Taste of Home ~~~~~ Rhonda in MO

Amish Noodles Total TimePrep: 5 min. Cook: 15 min. + standing Yield5 cups Test Kitchen Approved Four ingredients and 20 minutes are all you need to make an Amish noodles recipe. Serve this ultimate, easy comfort food alongside baked chicken, roast pork or sausages. Ingredients 1/4 cup butter, cubed 2 cans (14-1/2 ounces each) chicken broth 1 chicken bouillon cube 12 ounces uncooked extra-wide egg noodles Coarsely ground pepper, optional Directions In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Whisk in broth and bouillon. Bring to a boil; stir in noodles. Return to a boil. Cover and remove from the heat. Let stand 15-20 minutes or until noodles are tender. If desired, sprinkle with pepper. Nutrition Facts 1 cup: 352 calories, 13g fat (7g saturated fat), 82mg cholesterol, 902mg sodium, 49g carbohydrate (2g sugars, 2g fiber), 11g protein. Source: Taste of Home ~~~~~ Rhonda in MO

Amish Macaroni Salad Total TimePrep 20 min. Cook: 15 min. Yield10 servings Test Kitchen Approved Amish macaroni salad is a perfect side dish for summer get-togethers. Make up a big bowl for your next barbecue or block party, and wait for the compliments to roll in. Ingredients 2 cups uncooked elbow macaroni 2 cups Miracle Whip or mayonnaise 3/4 cup sugar 3 tablespoons sweet pickle relish 3 tablespoons yellow mustard 2-1/4 teaspoons cider vinegar 3/4 teaspoon celery seed 1/4 teaspoon salt 3 celery ribs, chopped 1 medium onion, finely chopped 1 medium sweet red pepper, chopped 3 hard-boiled large eggs, chopped Directions Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. For dressing, in a small bowl, combine Miracle Whip, sugar, relish, mustard, vinegar, celery seed and salt. In a large bowl, combine macaroni, celery, onion, red pepper and eggs. Add dressing; gently toss to coat. Cover and refrigerate until serving. Nutrition Facts 1/2 cup: 283 calories, 13g fat (2g saturated fat), 72mg cholesterol, 496mg sodium, 37g carbohydrate (21g sugars, 1g fiber), 4g protein. Source: Taste of Home ~~~~~ Rhonda in MO

Amish Chicken and Noodles Total TimePrep: 10 min. Cook: 2 hours Yield8 servings Test Kitchen Approved Grab your Dutch oven and a few simple ingredients to make this cozy Amish chicken and noodles dish. Ingredients 1 broiler/fryer chicken (3 to 4 pounds) 2 tablespoons chicken bouillon granules 2 tablespoons butter 5 to 6 bay leaves 1 package (12 ounces) frozen home-style egg noodles 3/4 teaspoon salt 1/2 teaspoon pepper Minced fresh parsley, optional Directions Place chicken in a stockpot; add enough water to cover chicken. Stir in bouillon, butter and bay leaves. Slowly bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 1 to 1-1/2 hours. Remove chicken to a cutting board to cool slightly. Strain broth through a cheesecloth-lined colander. Skim off and discard fat. Remove meat from bones and shred or cut into bite-sized pieces; discard bones. Return 4 cups broth to pot; save remaining broth for another use. Bring to a boil. Stir in noodles. Reduce heat; cover and simmer until noodles are tender and most of the liquid is absorbed, 12-15 minutes. Stir in chicken, salt and pepper. If desired, garnish with parsley. Nutrition Facts 1 cup: 248 calories, 7g fat (2g saturated fat), 107mg cholesterol, 493mg sodium, 23g carbohydrate (1g sugars, 1g fiber), 22g protein. Source: Taste of Home ~~~~~ Rhonda in MO

Amish Potato Salad Total TimePrep: 15 min. Cook: 15 min. + chilling Yield10 servings Test Kitchen Approved Amish potato salad is a delicious change of pace from classic potato salad recipes. Our recipe features a sweet mayonnaise-based dressing that gets its balance from yellow mustard and tangy cider vinegar. Ingredients 3 pounds medium Yukon Gold potatoes, peeled and cubed 1-1/2 cups mayonnaise 1/2 cup sugar 3 tablespoons prepared mustard 2 tablespoons cider vinegar 1 teaspoon salt 1/2 teaspoon pepper 6 hard-boiled large eggs, chopped 1 small onion, chopped 1 celery rib, chopped Paprika, optional Directions Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl. In a small bowl, mix mayonnaise, sugar, mustard, vinegar, salt and pepper. Drizzle over potatoes; toss to coat. Gently stir in eggs, onion and celery. Cover and refrigerate until chilled, 2-3 hours. If desired, sprinkle with paprika and celery leaves. Nutrition Facts 3/4 cup: 435 calories, 27g fat (5g saturated fat), 124mg cholesterol, 501mg sodium, 41g carbohydrate (13g sugars, 2g fiber), 7g protein. Source: Taste of Home ~~~~~ Rhonda in MO

Best Ever Chicken Packet Dinner Ingredients listed are for one foil dinner.Ingredients 1 boneless skinless chicken breast 1 potato, washed and sliced Sliced onion 3 or 4 fresh mushrooms, cleaned and sliced 6 to 8 stalks fresh asparagus, tough ends snapped off Salt, pepper, etc., as desiredInstructions Place the chicken breast on a large square of heavy duty aluminum foil. Season chicken and add layers of sliced potato, mushrooms, onions and top with asparagus stalks. Wrap dinner "butcher-style" and place chicken side down on hot coals, turning after about 20 minutes. After another 10 minutes or so, unwrap one dinner and slice chicken to test for doneness. Source: Recipe Goldmine ~~~~~ Rhonda in MO