Careful man, there's a beverage here!

White Russian
1 1/2 oz Vodka
3/4 oz Kahlua
   3/4 oz Light Cream

Mix Vodka and Kahlua in ice-filled glass. Add the cream on top. Head to the nearest bowling alley.

Lisa may want to comment on this.

Agedashi Tofu

Agedashi Tofu

Ingredients:

• 2 blocks of firm tofu
• 1 cup of dashi soup stock
• 1 tbsp of soysauce
• 1 tbsp of mirin
• 1tbsp water
• a few chopped green onions
• potato starch
• vegetable oil

Wrap two blocks of firm tofu in paper towels and place on a cutting board. Place something heavy on them, such as some plates or your favorite text book from last semester, in order drain the water from tofu. Let sit for 30 minutes.

Put dashi, mirin, soy sauce and water in saucepan and make it hot. Pour some vegetable oil into a wok and heat. Slice tofu into quarters and and cover thoroughly in potato starch. Place tofu in wok and heat until it turns golden brown. Place in a dish and pour sauce over it. Sprinkle chopped green onions on top. Eat.

Peanut Butter S'mores

15 Graham crackers – broken in half (30 squares)
30 marshmallows – halved
4 squares of semi-sweet baking chocolate – chopped
1/3 (creamy) peanut butter

Arrange 15 of the graham squares in single layer on bottom of 13x9-inch disposable foil baking pan; top each square with 4 of the marshmallow halves. Sprinkle evenly with the chocolate.


Spread each of the remaining 15 graham squares with 1 tsp. of the peanut butter. Place, peanut butter-sides down, on top of graham squares in pan to make 15 s'mores. Cover pan with foil; place on rack.

Preheat oven to 350°F; bake 9-11 min. or until marshmallows are puffed and chocolate begins to melt. Let stand 5 min. before serving (otherwise the marshmallows will scold you like molten lava).

Tiramisu

Ingredients:

• 6 egg yolks
• 1 1/4 cups white sugar
• 1 1/4 cups mascarpone cheese
• 1 3/4 cups heavy whipping cream
• 2 (12 ounce) packages ladyfingers
• 1/3 cup coffee flavored liqueur
• 1 teaspoon unsweetened cocoa powder, for dusting
• 1 (1 ounce) square semisweet chocolate

Directions:

1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
3. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
4. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

thai tofu

this is one of my absolute favorite things to make. great served over rice noodles or as a side dish for a spicy curry.

*1 (14 ounce) package firm tofu, cut into 3/4 inch cubes
*1/3 cup chopped green onion
* 1 1/2 teaspoons olive oil
* 1/2 teaspoons sesame oil
*1 teaspoon soy sauce
*2 teaspoons freshly grated ginger
*1/4 cup chunky peanut butter
*sesame seeds

heat olive oil and sesame oil in a skillet over medium-high heat. reduce heat to medium, and cook green onions for one minute. add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.

remove from heat & ransfer to a serving dish. then sprinkle with sesame seeds& devour.

Amazingly Good Eggnog

Ingredients:

• 4 cups milk
• 5 whole cloves
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 12 egg yolks
• 1 1/2 cups sugar
• 2 1/2 cups light rum
• 4 cups light cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground nutmeg

Directions:

1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
3. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

seven layer cookies

in the true nature of a handed-down recipe, not all ingredients are measured out. nor are there seven total layers. my mom taught me to make these when i was 6 years old.

you will need:
*one stick of butter or margarine
*crushed graham crackers
*one small can sweetened condensed milk
*chocolate chips
*coconut
*OPTIONAL-nuts (walnuts, hazelnuts, whatever you please)

proceed:
pre-heat oven to about 350F. in a 9x12 cake pan, place whole stick of butter or margarine. put in oven for a few minutes until it melts completely. next, cover the bottom of the pan with the crushed graham crackers (about 1/4") until you can't see any butter soaking through. pour the entire contents of the can of condensed milk over the graham cracker layer, covering it completely. sprinkle with as many chocolate chips as you desire, followed by a nice hnadful or so of coconut. if you like nuts, top of the batch with your favorite kind. put back into the oven for about 20 minutes or so, until the coconut is toasted. cool, slice & enjoy.

Mexican Spoon Bread

3/4 C yellow corn meal
1 t baking soda
3/4 C milk
1 can creamed corn
1/2 t salt
1/3 C oil
2 eggs
Mix

pour half of the batter into a casserole dish, then layer in 1 7oz. can of diced green chillis and 1 lb. of mild grated cheese. pour the rest of the batter on top.
bake for 50 min. at 375.

Pesto sauce

Take a few handfuls of fresh basil, wash them, and throw them in the foodprocessor with some garlic (3 cloves per 2 handfulls of basil), a cup or so of pine nuts, a cup or so of grated parm or romano cheese. turn the food processor on and drizzle some olive oil in. then pour in some half and half. turn off the food processor, remove pesto and serve over pasta that is cooked.

Chocolate Milk

Materials:
1 16oz glass
14 oz milk (1%, 2%, whole, skim)
2 oz chocolate syrup

Mix:
Milk and syrup in glass until syrup has dissipated.
Add a straw for garnish.

Bedouin yogurt cake

Preheat oven at 350
1 C oil
1 C sugar
1 C yogurt
3 eggs
Mix
1 t. vanilla
1 t. baking powder
3 C flour
Mix
The recipe calls for plain yogurt, but I like using berry yogurt to add a little fruity flavor to the cake.
Grease a bundt pan and bake for approximately 40 min., or until top lightly browned and knife comes clean.
Very tasty, very easy recipe for a yummy dessert!

Chicken Curry with Cashews

so very yum yum

1/2 stick unsalted butter
2 medium onions, chopped
2 large cloves o'garlic, chopped
1 Tbs fresh ginger, peeled and grated
3 Tbs curry powder
2 tsp salt
1 tsp ground cumin
1/2 teaspoon cumin
1/2 tsp cayenne (or more if you dare)
4 chicken breasts cut up to biggish chunks
1 (14.5 oz) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup unsalted cashews
3/4 cup plain whole-milk yogurt

Heat butter in 5-6 quart pot until foam subsides, then add onion, garlic, and ginger. Stir while they soften, about 5 minutes. Add cury powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooke through, about 40 minutes.

Just before serving:
pulse cashews in a food processor until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Serve with jasmine or basmati rice.

Quick Beer Bread

this easy quick bread makes one dense, yummy loaf from your favorite beer. stouts, ales and tasty specialty brews are most noticable.

preheat to 400*

wisk together:
1 1/2c all purpose flour
1c whole wheat flour (for a less dense loaf, replace with 1c white)
2T sugar
2t baking powder
1/2t baking soda
1/2t salt

then add 12oz of BEER

fold all ingredients and scrape into a greased 8 1/2 X 4 1/2 inch (6c) loaf pan

bake for about 35mins or until a toothpick that touches the bottom of the pan comes out clean. let it cool for 10-15mins before unmolding.

Pumpkin Bread

This is a very rich, sweet, savory sort of "quick bread" - read "CAKE"

preheat to 350*F

makes one loaf. this quick bread can also be prepared using cooked and mashed squash or yams.


Whisk dry ingredients and set aside:
1&1/2c all purpose flour
1 &1/2t ground cinnamon
1t baking soda
1t salt
1t ground ginger
1/2t nutmeg
1/4t ground cloves
1/4t baking powder

In a large, seperate bowl, combine wet ingredients:
1/3c milk
1/2t vanilla
6T butter that's been beaten til creamy
slowly add 1c sugar and 1/3 brown sugar
beat in 2 large eggs
slowly fold in 1 c pumpkin puree until everything is creamy dreamy

slowly add dry ingredients to wet ingredients.

when everything is mixed evenly, fold in 1/3-1/2 of any or all of the following:
coursely chopped walnuts or pecans
raisins or dates
chocolate chips (the darker the better)
chopped crystalized ginger


scrape batter into a no-stick-sprayed pan, and cook for about an hour until a toothpick or comes out of the center clean. LET SIT AND COOL before removing cake from the pan.


Combine in a seperate bowl: