(I can’t find my tried-and-true sesame noodles recipe, so I’m trying other ones. Here’s one.) Peanutty Sesame Noodles #112624 recipe by Mercy After watching Rachael Ray prepare her cold sesame noodles on TV, I tried it out myself and ended up tweaking it a bit before I was done. These noodles are usually half eaten before they get a chance to cool down! 6 servings 15 minutes 15 mins prep 4 tablespoons crunchy peanut butter or creamy peanut butter 4 …
From Epicurious. PEANUT SESAME NOODLES The secret to this Chinese favorite is not to let the noodles sit in the sauce very long — toss them together a few seconds before serving. Active time: 30 min Start to finish: 30 min For peanut dressing 1/2 cup smooth peanut butter 1/4 cup soy sauce 1/3 cup warm water 2 tablespoons chopped peeled fresh ginger 1 medium garlic clove, chopped 2 tablespoons red-wine vinegar 1 1/2 tablespoons Asian sesame oil 2 teaspoons …
Moosewood again. 1.5 hours to prepare, serves 6-8. Have ready: a. 1 batch Italian Tomato Sauce (from the cookbook) b. 12 lasagne noodles, half-cooked or even uncooked (it WILL work) c. 1.5-2 cups ricotta or cottage cheese (lowfat is okay) d. 1 lb grated or thinly sliced mozzarella e. At least 1/2 C grated parmesan, romano, or asiago cheese f. A 9×13 inch pan Proceedings 1. Heat oven to 375 2. Spread a little sauce over the bottom of the …
Moosewood again. This is the recipe that convinced my mother-in-law that even though I use “hippie cookbooks” they still can eat the food I make sometimes. 🙂 1 1/4 hours to prepare. 6-8 servings. Preliminary: Soak 2 cups dry black beans for at least 4 hours and preferably overnight. Ingredients 2 c dry black beans, soaked 6 c water 1 T olive oil 3 c chopped onion 10 cloves crushed garlic 2 t cumin 2 – 2.5 t salt 1 …
Moosewood again. Have I mentioned how much I love this cookbook? 10 minutes to assemble, 20 to bake. Yield: 1 8-inch square pan Ingredients butter for the pan 1 C cornmeal 1 C flour 2 t baking powder 2 t baking soda 1/2 t salt 1 C buttermilk or yogurt 1 egg 3 T sugar or honey 3 T melted butter 1. Preheat to 350. Grease an 8-inch pan. 2. Combine dry ingredients. Combine wet ingredients, including sugar or honey, …
From The New Moosewood Cookbook, one of my mainstays. 5 minutes to prepare, 25-35 minutes to bake. Yield: 1 dozen “Crisp and puffy, full of hot air and a layer of custard on the inside, popovers are very easy to throw together on a moment’s notice and they can lend a festive spirit to even a simple bowl of soup. The custard quotient depends on how many eggs you use. This recipe is very flexible and will work with 2, …
From Mollie Katzen’s excellent Sunlight Cafe, which has several other really good recipes too. In general you can’t go wrong with a Mollie Katzen cookbook. You (and the children in your life) will love these neat little egg “packages.” Eat them on a plate with a fork, or just pick one up and take a bite. They’re highly portable. =Use non-stick pans, generously greased, to be sure that these don’t stick. =Whole-milk ricotta is best for these, though the lowfat …
From Cook’s Illustrated An oven roaster delivers a flavorful broth and generous chunks of chicken, while dumplings made with hot milk and no eggs are tender, yet substantial. The challenge: Chicken and dumplings make chicken pot pie look easy. There’s no disguising a leaden dumpling. In developing this dish, one goal was to develop a dumpling that was light yet substantial, tender yet durable. The other was to develop an all-around recipe that, like chicken pot pie, included vegetables, therein …
From Cooks Illustrated. Makes eight 2 1/2-inch biscuits Bake the biscuits immediately after cutting them; letting them stand for any length of time can decrease the leavening power and thereby prevent the biscuits from rising properly in the oven. 2 cups all-purpose flour 2 teaspoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups heavy cream 1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper. 2. Whisk together …
From Epicurious. Advance preparation: The pastry can be prebaked a day in advance. The filling should be made early in the day, and the pie filled and set to chill at least 3 hours before serving. Filling: 4 cups any combination of fresh berries, picked over, washed, hulled, if necessary, and drained until dry, and/or cut-up peeled fresh fruit, divided (1 1/2 cups and 2 1/2 cups), (Note: try blueberries and peaches, or raspberries and nectarines, or blueberries and strawberries, …