INGREDIENTS:
1.25 litres instant dashi stock made according to the manufacturers
instructions
2/3 cup red miso paste
300g firm tofu cut into 2cm cubes
80g shiitake mushrooms stems removed thinly sliced
50g snow pea shoots to garnish

DIRECTIONS:
Heat the stock in a pan over medium heat and allow to simmer but do no boil. Put the miso paste and 1/2 cup warm water in a bowl. Whisk until smooth. Gadually add to the stock whisking until the miso has dissolved. Add the tofu and mushrooms and let them stand in the hot soup for 1-2 minutes to heat through. Serve topped with snow pea shoots.

Variation: Stir through sliced spring onions for extra flour.

Ready to eat in 15 minutes
Serves 6.

INGREDIENTS:
1 (18.25 ounce) box spice cake mix
1 1/4 cups cinnamon applesauce
3 eggs
1/3 cup vegetable oil
1 (21 ounce) can apple pie filling
1 tablespoon butter
7 teaspoons ground cinnamon, divided
3 cups cold milk
1 large box instant vanilla pudding mix
1 envelope whipped topping mix
1 (12 ounce) carton frozen whipped topping, thawed
1/2 cup chopped walnuts
1/4 cup English toffee bits or almond brickle chips

In a mixing bowl, combine dry cake mix, applesauce, eggs and oil; beat on medium speed of electric mixer for 2 minutes. Pour into a greased 13 x 9-inch baking pan. Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.

In a saucepan, cook pie filling, butter and 1 teaspoon cinnamon until butter is melted; stir until well blended. Cool.

In a mixing bowl, combine milk, pudding mix, topping mix and remaining cinnamon. Beat on high until thickened, about 5 minutes. Let stand 5 minutes.

Spread a third of the topping in a 6-quart clear glass bowl.

Cut cake into cubes; place half over topping. Top with half of the fruit mixture, walnuts and pudding mixture. Repeat layers, ending with remaining topping mixture. Sprinkle with toffee bits. Cover and chill for at least 2 hours.

Yields 20 to 24 servings.

Labels: Cake and Muffins

INGREDIENTS:
1 pound medium-sized fresh white mushrooms
1 pound flank or boneless sirloin steak
1/2 cup firmly packed brown sugar
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
2 teaspoons minced garlic
1 cup pineapple juice
1/2 cup soy sauce

DIRECTIONS:
Preheat grill or broiler. Trim stem ends of mushrooms; thread lengthwise on skewers. In a large, shallow dish, place mushroom skewers and steak. To prepare teriyaki sauce: In a large bowl, combine brown sugar, ginger, garlic, pineapple juice and soy sauce. Pour over mushrooms and steak. Let stand at room temperature up to 30 minutes, turning occasionally, or marinate several hours in the refrigerator. Grill mushrooms and steak, turning once and basting with teriyaki sauce, until mushrooms are soft and browned, and steak is cooked as desired (about 10 minutes for medium-rare).

Yield 4 portions.

Mushrooms can also be served as a tasty side dish. Here is information on how to sauté, microwave, and roast them:

Sauté: For each eight ounces of mushrooms, melt one tablespoon butter or heat one tablespoon of oil in a large skillet. Add mushrooms. Cook and stir until golden and the released juices have evaporated. It will take about five minutes. Don't overcrowd the skillet or the mushrooms will steam rather than brown.

Microwave: Simply clean and cook as follows: Put eight ounces of thickly sliced mushrooms in a microwaveable bowl (no oil or butter needed); cover and cook on high (100 percent power) for two to three minutes, stirring once.

Roast: Place mushrooms in a shallow baking pan. Toss with a little oil and roast in a 450 degree oven, stirring occasionally until brown, about 20 minutes. Use about one tablespoon of oil for each eight ounces of mushrooms.

This a very quick smoothie that is good for breakfast or as a snack. In addition to soy isoflavones, this drink provides a good dose of calcium and potassium, lots of vitamin C, plus four grams of fiber - more than many breakfast cereals.

Prep time: 5 minutes

INGREDIENTS:
1 banana
1/2 cup soy milk (organic and calcium-enriched)
1/2 cup orange juice (calcium-enriched)

DIRECTIONS:
Peel the banana, break it into pieces and put it in the blender with the soy milk and orange juice. Blend until smooth and serve. If you like, use frozen banana chunks or add a couple of ice cubes.

1 serving

INGREDIENTS:
4 slices bacon
24 medium mushrooms (about 1 1/2 lbs)
1 tbs butter
1/4 cup finely chopped onion
1 clove garlic, finely chopped
1/3 cup finely chopped sweet red pepper
1-2 Jalapeno peppers, finely chopped
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh parsley or 1 tbs dried

DIRECTIONS:
Cook bacon until crisp. Remove from skillet, chop, and drain fat from skillet. Remove stems from mushrooms. Reserve and finely chop 2/3 of stems. Discard remaining stems. Cook mushroom caps in boiling water for 1 minute. Drain and rinse with cold water. Drain on paper towel. Heat butter and add mushroom stems, onion, and garlic. Cook five minutes. Add peppers and cook three minutes longer. Cool and then stir in bacon, cheese and parsley. Spoon into caps. Bake on baking sheet at 350 degrees
for 10 minutes. Serve warm.

Yield: 24 Appetizers

INGREDIENTS:
2 3/4 cups all purpose flour
1/2 cup smooth, unsweetened applesauce (don't worry, we will add many
sweeteners later)
1/2 cup shortening
2 eggs
1 cup sugar
1/4 cup honey
1/4 cup packed brown sugar
1/4 teaspoon ground nutmeg
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon (set aside)
2 tablespoons sugar (set aside)

DIRECTIONS:
Heat oven to 375.

In a large bowl, wisk together the applesauce, shortening, the honey, the sugars and the eggs. In a seperate bowl, sift together the flour, baking soda, salt, nutmeg, and cream of tartar. Slowly stir the dry ingredients into the wet ones. Cover and place in the freezer for about 45 min. This makes it easier to handle the dough later.

In a shallow bowl mix the 2 tablespoons of sugar and the cinnamon. Now here comes the fun part. You are trying to make evenly sized balls and roll them in the sugar mixture. Since the dough is so soft, however, this can get messy. I suggest using two spoons together to grab balls of dough and roll them in the sugar. Once you get that going, place them 2 inches apart on an ungreased cookie sheet.

Bake for 12-15 min., it will take a few batches to get the cooking time down right. The cookies should be brown and soft, but not too brown (i.e. burnt). Remove from cookie sheet immediately and place on wire rack to cool.

INGREDIENTS:
1/2 cup butter
1/2 cup brown sugar
1/2 cup oatmeal
4 to 6 tart baking apples

DIRECTIONS:
Preheat oven to 350. Beat together butter and sugar. Add oatmeal to make a stiff batter/dough. Peel, core and thinly slice the apples. Lightly butter a casserole dish large enough to hold the apples. Place all of the apples in the buttered casserole. Spread the topping over the apples. Bake one hour. Serve with heavy cream, whipped cream, ice cream or just eat it plain.

INGREDIENTS:
DIRECTIONS:
3 lg. eggs
1/2 lb. cooked & drained ground pork or beef
8 strips cooked, drained & crumbled bacon
1/4 lb. cooked, chopped ham
1 c. grated cheddar cheese
Salt & pepper to taste
2 (9") unbaked pie shells

DIRECTIONS:
Preheat oven to 350 degrees. Beat eggs in a bowl. Add other ingredients. Stir. Pour into pie shells. Bake about 25 to 30 minutes until crust is golden brown.

INGREDIENTS:
2 cn cream of broccoli soup
1 c milk
1/4 ts dried thyme
1/4 ts pepper
4 c cooked cut-up vegetables
2 c cubed cooked chicken
1 cn refrigerated flaky biscuits

DIRECTIONS:
1. In a 3 qt baking dish, combine the soup, milk, thyme, and pepper. Stir in the vegetables and chicken or turkey.

2. Bake at 400F 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters.

3. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until golden brown.

VARIATION: Top with melted cheddar or swiss cheese (grated) for the last 5 minutes of baking. Turkey can be substituted for chicken. The vegetables which can be used include carrots, broccoli, potatoes, cauliflower, frozen or fresh.

Yield: 5 servings

Labels: Pies and Tarts

INGREDIENTS:
2 large eggs, lightly beaten
1 cup mashed, very ripe, bananas
1/2 cup butter or margarine, melted (I used unsalted butter)
1 teaspoon vanilla extract
1&1/2 cups all-purposed flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup chopped pecans or walnuts, toasted*
1/4 cup flaked coconut
1/4 cup raisins

DIRECTIONS:
Preheat oven to 325'F. Grease and flour a 8&1/2"x4&1/2"x3" loaf pan. Combine first 4 ingredients in a large bowl; stir well. Combine flour, baking soda, salt and sugar; mix well, then add to banana mixture, stirring until well blended. Stir in pecans or walnuts, coconut and raisins. Spoon batter into loaf pan. Bake for 1hr&10mins or until a wooden pick inserted in center comes out clean. Cover with aluminum foil the last 15mins of baking, if necessary, to prevent over browning. Cool in pan on a wire rack for 10mins; remove from pan and let cool completely on the wire rack. Yields 1 loaf.

*You can toast the nuts in a small frying pan in the oven for about 5-8mins. When lightly toasted remove from oven, cool, then chop.

To double this recipe:
Double all the ingredients EXCEPT the flour. Use 2&1/2C of flour.

Labels: Breads and Pastries

INGREDIENTS:
1 pound sliced bacon
2 1/2 cups shredded Cheddar cheese
2 tablespoons prepared mustard
1 cup mayonnaise
1 pound sliced pumpernickel party bread

DIRECTIONS:
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Preheat oven to broil. In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread. Broil for 5 minutes, or until bubbly.

Servings: 20

INGREDIENTS:
1 (18.25 ounce) box chocolate cake mix
2 small boxes regular vanilla pudding
1/2 cup semisweet chocolate chips
Confectioners' sugar

DIRECTIONS:
Mix cake mix according to package directions.

Grease and flour a jellyroll pan and pour cake mix into pan. Bake at 350 degrees F for only about 15 minutes or until a wooden pick comes out clean when inserted in the middle of the cake. Allow cake to cool, remove from cookie sheet and place on wax paper. Dust with confectioners' sugar.

Mix pudding according to package directions; you may use instant pudding to save time if you wish. When pudding is set, stir in the chocolate chips. Spread pudding mixture evenly on cake. Gently roll up cake, and sprinkle cake roll with confectioners' sugar.

Slice cake with a serrated knife.

Labels: Cake and Muffins

INGREDIENTS:
4 to 5 pork chops
2 tablespoons butter
1 can sliced mushrooms, drained
1 box fried Rice-a-Roni®
2 cups hot water
1/4 teaspoon soy sauce

DIRECTIONS:
In a large skillet, brown pork chops 15 to 20 minutes and set aside.

Brown fried Rice-a-Roni® with 2 tablespoons butter. Stir in 2 cups hot water, mushrooms and contents of vegetable sauce envelope. Place chops on top of rice in a skillet. Sprinkle with soy sauce. Cover and bring to a boil. Reduce heat and simmer 15 minutes or until liquid is absorbed.

INGREDIENTS:
2 1/2 cups cooked diced chicken
1 cup of green grapes, cut in half
1 cup chopped celery
1/4 cup chopped green onions
1 cup chopped walnuts
1 tsp salt
1 cup mayo
1 Tbsp lemon juice

DIRECTIONS:
Mix together and chill.

Labels: Soups and Salads

INGREDIENTS:
1 (12 1/2 ounce) package frozen chicken nuggets
1/3 cup grated Parmesan cheese
1 (26.5 ounce) jar spaghetti sauce
1 cup (4 ounce) mozzarella cheese, shredded
1 teaspoon Italian seasoning

DIRECTIONS:
Place chicken nuggets in a greased 11 x 7 x 2-inch baking dish. Sprinkle with Parmesan cheese. Top with spaghetti sauce, mozzarella cheese and Italian seasoning. Cover and bake at 350 degrees F for 30 to 35 minutes or until chicken is heated through and cheese is melted.

Yields 4 to 6 servings.

INGREDIENTS:
1 prepared 10-inch angel food cake
1 (1 3/8 ounce) package sugar-free instant vanilla pudding mix
1 1/2 cups 2% milk
1 cup light sour cream
1 (21 ounce) can light cherry pie filling

DIRECTIONS:
Tear the cake into bite-size pieces. Press into an 11 x 7-inch baking dish.

In a mixing bowl, combine the pudding mix, milk and light sour cream. Beat until thickened, about 2 minutes. Spread over the cake. Spoon the cherry pie filling evenly over the top of the cake. Chill thoroughly until serving time.

Labels: Cake and Muffins

INGREDIENTS:
1 3/4 cups granulated sugar
1 cup oatmeal
1/2 cup firmly packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine
20 caramels
1 can sweetened condensed milk
1 can apple pie filling
1 cup walnuts

DIRECTIONS:
Preheat oven to 350 degrees F. Combine all dry ingredients. Cut in margarine until crumbly. Press three-quarters of this mixture into a 13 x 9-inch baking pan. Set aside. In heavy saucepan over low heat, melt caramels with sweetened condensed milk, stirring until smooth. Spoon apple filling over prepared crust. Top with caramel mixture. Sprinkle other quarter of crumb mixture over top, then nuts. Bake for 20 minutes at 350 degrees F.

INGREDIENTS:
1/4 cup brown sugar
1/2 cup oil
2 eggs
1 cup mashed banana
1 3/4 cups flour (white, whole wheat, or a combination)
2 teaspoons baking powder
1/2 teaspoon baking soda

DIRECTIONS:
Combine ingredients and stir only until smooth. Pour into a greased loaf pan. Bake at 350 degrees F for about 1 hour or until firmly set.

Cool, remove from pan, and cut into sticks. Spread sticks out on a cookie sheet and bake at 150 degrees F for 1 hour or longer until the sticks are hard and crunchy. Store in a tightly covered container.

INGREDIENTS:
1 envelope ranch dressing mix
1 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
1/2 cup butter or margarine, melted
6 to 8 boneless chicken breasts

DIRECTIONS:
In a shallow dish combine dressing mix, bread crumbs and Parmesan cheese. Dip chicken in butter then roll in crumb mixture. Place in a greased baking dish and bake at 350 degrees F for 45 minutes or until juices run clear.

Labels: Meat and Poultry

INGREDIENTS:
4 chicken breasts
1/2 cup (1 stick) margarine
1 envelope mild Italian dressing mix
2 cups seasoned Italian bread crumbs

DIRECTIONS:
Cut breasts in half and remove skin. Melt margarine in saucepan; add dressing mix and stir. Dip chicken in melted butter, then roll in bread crumbs. Bake at 375 degrees F for 45 to 60 minutes.

Labels: Meat and Poultry

INGREDIENTS:
3/4 cup All Purpose Flour
2 tsp Sugar
1 tsp Baking Powder
Little Cinnamon Powder
1 cup Milk
1 Egg
2 tsp Butter (Melted)
1 Apple (Grated)

DIRECTIONS:
Sift dry ingredients together into a bowl. Stir in milk,egg and butter and mix well. Stir in apple. Heat a griddle until hot and pour 1/4cup of the batter into the griddle. Fry the pancakes on both the sides. Serve with honey.

INGREDIENTS:
2 cups peeled, cored, and sliced apples
1/2 cup light brown sugar, firmly packed
1/4 cup all-purpose flour
1/4 cup oats
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 tablespoons soft butter

DIRECTIONS:
Place apples in a buttered 9x5x3-inch loaf pan. Combine brown sugar, flour, oats, cinnamon, nutmeg, and butter. Mix until crumbly; sprinkle over apples. Bake at 350° for about 30 minutes, or until apples are tender and topping is nicely browned.

Serve warm with ice cream or whipped topping.

INGREDIENTS:
1 (8- or 9-inch) purchased round angel food cake
1 (21 ounce) can coconut pie filling
1 (8 ounce) container frozen whipped topping, thawed
2 tablespoons coconut, lightly toasted

DIRECTIONS:
Split cake horizontally to make 4 layers. (To split, mark side of cake with toothpicks and cut with long, thin serrated knife.) Place bottom layer on serving plate; spread with 1/3 cup of the pie filling. Repeat with 2 more layers. Replace top cake layer. Frost top and sides of cake with whipped topping. Sprinkle top with coconut. Store in refrigerator.

Makes 12 servings.

Labels: Cake and Muffins

INGREDIENTS:
2 pounds small red potatoes, quartered
8 ounces cream cheese, softened
1 envelope dry ranch dressing mix
1 can condensed cream of potato soup

DIRECTIONS:
Place potatoes in a 3 1/2-quart crockpot.

In a small bowl, combine cream cheese and ranch dressing mix. Stir in soup. Add to potatoes. Cover and cook on LOW for 7 to 9 hours or on HIGH for 3 1/2 to 4 1/2 hours.

Stir to blend before serving.

Labels: Fruits and Vegetables

INGREDIENTS:
1 can Campbell's cream of chicken and broccoli soup
1-1/2 cups water
1/8 tsp black pepper
3/4 cup uncooked regular long grain rice

DIRECTIONS:
In a 2 quart saucepan, combine soup, water and black pepper over medium high heat.

Heat to boiling; stir in rice. Reduce heat to low; cover, cook 25 minutes or until rice is tender and mixture is creamy, stirring often.

Labels: Rice and Beans

INGREDIENTS:
1 cup light brown sugar
1 cup flour
1 1/2 tablespoon cinnamon
1 teaspoon salt
1/2 cup butter
1/2 cup chopped pecans
1 package white cake mix (1 lb 2 oz)
1 1/2 cup blueberries

DIRECTIONS:
Mix well sugar, flour, cinnamon, salt, and butter. Add pecans and blend thoroughly.

Prepare cake mix per instructions. Sprinkle 1/2 sugar mixture over bottom of greased 13x9 baking pan. Spread cake batter evenly over sugar mixture. Sprinkle blueberries and rest of sugar mix over cake batter. Use knife to fold blueberries and sugar mix into cake batter for a ripple effect. Bake at 350 for about 40 minutes or until toothpick comes out clean. Let cool. Cut into squares.

Labels: Cake and Muffins

This Blog Belong To Cute Dreamer

A page delicated to Food Lover. Here is a collection of recipes that I have recieved from email. These are shared by friends from groups that I joined. Haha. Sound Yummy. Therefore I post it up here to share with those hungry guys out there. :) Do give it a try and let me know how it taste. Yummy! Yummy!


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