Strawberry Sponge Cake

 Cakes Frostings and Fillings, Christmas, Desserts, Holiday/Entertaining  Comments Off on Strawberry Sponge Cake
Dec 082014
 
Strawberry Sponge Cake
[url href=”http://cookingqueen.com/wp-content/uploads/2014/12/a-strawberry-sponge-2-200×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2014/12/a-strawberry-sponge-2-200×300.jpg” width=”200″ height=”300″ class=”alignnone size-medium” title=”a strawberry sponge 2″][/url]
Ingredients
  • 6 oz butter, soft
  • 6 oz white sugar
  • 3 large eggs
  • 6 oz self-rising flour
  • 1 lemon, zested
  • 1 cup whipping cream
  • 1 tsp vanilla bean paste, or vanilla extract
  • 1 tbsp icing sugar and extra for sifting
  • 3/4 lb strawberries
  • 4 tbsp good quality strawberry or raspberry jam
Instructions
  1. Pre-heat the oven to 350°F.
  2. Butter and line two 8 or 9-inch cake tins with parchment paper.
  3. Using a standing mixer, beat the butter, sugar and lemon zest until it becomes pale and fluffy. Add the eggs one at a time, beating well.
  4. Then fold in the flour, one spoonful at a time, and blend until well combined.
  5. Divide the mixture evenly between the 2 cake tins and level off with a knife.
  6. Bake for 20 minutes until the sponge cakes are well risen, golden brown and firm to the touch. Run a rounded butter knife around the inside edge of the cake tin and carefully turn the cake out onto a cooling rack.
  7. Meanwhile, hull the strawberries and slice them in half.
  8. Whip the cream, icing sugar and vanilla until it becomes quite stiff.
  9. When the cakes are cool, spread the jam on one of the sponge cakes and spread half of the whipped cream on top.
  10. Place half of the strawberries on top of the cream.
  11. Place the other sponge cake on top and spread with the remaining whipped cream.
  12. Arrange the remaining strawberries in a spiral round the top of the cake.

 

Baklava (a Greek dessert pastry)

 Christmas, Desserts, Holiday/Entertaining, International Recipes, Pastry and Pies  Comments Off on Baklava (a Greek dessert pastry)
Dec 082014
 
Baklava (a Greek dessert pastry)
Cuisine: Greek
[url href=”http://cookingqueen.com/wp-content/uploads/2014/12/a-baklava-300×225.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2014/12/a-baklava-300×225.jpg” width=”300″ height=”225″ class=”alignnone size-medium” title=”Food Stylist: Jamie Kimm”][/url]
Ingredients
  • For the Baklava:
  • 1 pound pistachios and/or walnuts, coarsely ground, plus more for garnish
  • 1/2 teaspoon ground cinnamon, or to taste
  • 1 cup ground zwieback crackers or breadcrumbs
  • 4 sticks unsalted butter, melted
  • 16 sheets phyllo dough (thawed, if frozen), cut in half
  • For the Syrup:
  • 3 cups sugar
  • 1 6 -to-8-ounce jar honey
  • 1 to 2 tablespoons fresh lemon juice
Instructions
  1. Position a rack in the lower third of the oven; preheat to 350 degrees F.
  2. Combine the nuts, cinnamon and ground crackers in a bowl.
  3. Brush a 9-by-13-inch baking dish with some of the butter.
  4. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel).
  5. Sprinkle a quarter of the nut mixture over the dough.
  6. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture.
  7. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.
  8. Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter.
  9. Cut into the baklava to make strips, about 1 1/2 inches wide.
  10. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern.
  11. Bake until golden, about 1 hour.
  12. Meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes.
  13. Add the lemon juice and boil 2 more minutes, then let cool slightly.
  14. Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts.

 

Panettone (Italian Christmas Bread)

 Breads, Holiday/Entertaining, International  Comments Off on Panettone (Italian Christmas Bread)
Dec 082014
 
Panettone (Italian Christmas Bread)
Cuisine: Italian
[url href=”http://cookingqueen.com/wp-content/uploads/2014/12/a-panettone-200×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2014/12/a-panettone-200×300.jpg” width=”200″ height=”300″ class=”alignnone size-medium” title=”a panettone”][/url]
Ingredients
  • Makes 2 Panettone
  • Ingredients
  • Sponge:
  • 1 satchel (2¼ teaspoons) (7 gm) active dry yeast
  • ⅓ cup (80 ml) warm water
  • ½ cup (70 gm) unbleached all purpose flour
  • First Dough:
  • 1 satchel (2¼ teaspoons) (7 gm) active dry yeast
  • 3 tablespoons (45 ml) warm water
  • 2 large eggs, at room temperature
  • 1¼ cup (175 gm) unbleached all-purpose (plain) flour
  • ¼ cup (55 gm) (2 oz) sugar
  • ½ cup (1 stick) (115 gm) unsalted butter, at room temp
  • Second Dough:
  • 2 large eggs
  • 3 large egg yolks
  • ⅔ cup (150 gm) (5-2/3 oz) sugar
  • 3 tablespoons (45 ml) honey
  • 1 tablespoon (15 ml) vanilla extract
  • 1 teaspoon (5 ml) lemon essence/extract
  • 1 teaspoon (5 ml) orange essence/extract
  • 1 teaspoon (5 ml) (6 gm) salt
  • 1 cup (2 sticks) (225 gm) unsalted butter, at room temp
  • 3 cups (420 gm) (15 oz) unbleached all-purpose (plain) flour; plus up to (2/3 cup) 100 gm for kneading
  • Filling and Final Dough:
  • 1½ cups (250 gm) (9 oz) golden raisins or golden sultanas
  • ½ cup (75 gm) (2-2/3 oz) candied citron
  • ½ cup (75 gm) (2-2/3 oz) candied orange peel
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 2 to 3 tablespoons (30-45 ml) (15-25 gm) unbleached all-purpose (plain) flour
Instructions
  1. For the Sponge: Mix the yeast and water in a small bowl and allow to stand until creamy; about 10 minutes or so.
  2. Mix in the flour. Cover with plastic wrap and allow to double in size for about 20 to 30 minutes.
  3. For the First Dough: In the bowl of a stand mixer, mix together the yeast and water and allow to stand until creamy, about 10 minutes or so.
  4. With the paddle attachment, mix in the sponge, eggs, flour, and sugar.
  5. Add in the butter and mix for 3 minutes until the dough is smooth and even.
  6. Cover with plastic wrap and allow double in size, about 1 – 1 ¼ hours.
  7. For the Second Dough: To the first dough, with the paddle attachment, mix in the eggs, egg yolks, sugar, honey, vanilla, essences/extracts, and salt until well combined.
  8. Mix in the butter until smooth.
  9. Add the flour and slowly incorporate.
  10. At this stage the dough will seem a little too soft, like cookie dough.
  11. Replace the paddle with the dough hook and knead for about 2 minutes.
  12. Turn out the dough and knead it on a well-floured surface until it sort of holds its shape.
  13. Don’t knead in too much flour but you may need as much as ⅔ cup (100 gm).
  14. Be careful the excess flour will affect the finished product
  15. For the First Rise: Oil a large bowl lightly, plop in your dough and cover with plastic wrap.
  16. Now we need to let it rise until it has tripled in size.
  17. There a few ways to go about this: Rise in a warm place for 2 – 4 hours OR find a cool spot (64°F -68°F) (18°C – 20°C) and rise overnight OR rise for 2 hours on your kitchen bench then slow the rise down and place in the refrigerator overnight.
  18. If you do this it will take some time to wake up the next morning (maybe another hour or two).
  19. For the Filling and Final Rise: Soak the raisin/sultanas in water 30 minutes before the end of the first rise.
  20. Drain and pat dry with paper towels.
  21. Now take your dough and cut it in half.
  22. Combine all your filling ingredients in a bowl and mix well.
  23. Press out one portion of dough into an oval shape.
  24. Sprinkle over one quarter of the filling and roll up the dough into a log.
  25. Press out again into an oval shape and sprinkle over another quarter of the filling.
  26. Roll into a log shape again.
  27. Repeat with the second portion of dough.
  28. Shape each into a ball and slip into your prepared pans, panettone papers or homemade panettone papers.
  29. Cut an X into the top of each panettone and allow to double in size.
  30. Rising time will vary according to method of first rise.
  31. If it has been in the refrigerator it could take 4 hours or more.
  32. If it has been rising on the kitchen bench in a warm place it should be doubled in about 2 hours.
  33. For Baking: When you think your dough has only about 30 minutes left to rise, preheat your oven to moderately hot 400°F/200°C/gas mark 6.
  34. Just before baking carefully (don’t deflate it!) cut the X into the dough again and place in a knob (about a tablespoon) of butter.
  35. Place your panettoni in the oven and bake for 10 minutes.
  36. Reduce the heat to moderate 350°F/180°C/gas mark 4 and bake for another 10 minutes.
  37. Reduce the heat again to moderate 325°F/160°C/gas mark 3 and bake for 30 minutes until the tops are well browned and a skewer inserted into the panettone comes out clean.
  38. Cooling your panettone is also important.
  39. If you have use papers (commercial or homemade) lie your panettoni on their side cushioned with rolled up towels.
  40. Turn gently as they cool. If you have used pans cool in the pans for 30 minutes then remove and cushion with towels.

 

Lussekatter ( St. Lucia Buns)

 Breads, Christmas, Holiday/Entertaining, International, International Recipes  Comments Off on Lussekatter ( St. Lucia Buns)
Dec 082014
 
Lussekatter ( St. Lucia Buns)
Cuisine: Swedish
Cook time:
Total time:
[url href=”http://cookingqueen.com/wp-content/uploads/2014/12/a-lussekatter-2-207×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2014/12/a-lussekatter-2-207×300.jpg” width=”207″ height=”300″ class=”alignnone size-medium” title=”a lussekatter 2″][/url]
Ingredients
  • Ingredients:
  • 8 tablespoons (1 stick) unsalted butter
  • 1-1/3 cups milk
  • 1 teaspoon saffron threads, chopped fine and soaked in a few drops of water
  • 1 tablespoon active dry yeast
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 2 eggs, divided use
  • 4 cups unbleached flour + flour for kneading
  • Raisins for garnish
Instructions
  1. Melt butter in a small saucepan set over medium heat.
  2. Add milk and saffron and heat until just until warm.
  3. Pour into bowl of an electric stand mixer.
  4. Sprinkle yeast over milk and let it sit for 5 minutes.
  5. Add sugar, salt, 1 egg and 2 cups flour.
  6. Beat with paddle attachment until smooth and well combine, about 2 minutes on medium speed.
  7. Add final 2 cups of flour.
  8. Using dough hook, beat until mixture is smooth and begins to climb beater.
  9. Transfer dough to a lightly floured surface and knead until perfectly smooth.
  10. This dough has a wonderful velvety texture to it.
  11. Place in a greased bowl, turn once to coat all surfaces, and let rise, covered, in a warm place until doubled in bulk, about 1 hour.
  12. Line a baking sheet with parchment paper.
  13. Preheat oven to 400 degrees F. Punch dough down, roll into a cylinder 36 inches long.
  14. Cut 18 2-inch pieces from cylinder.
  15. Roll each piece into a 10-inch rope.
  16. Form each piece into an S, spiraling ends to form a figure eight.
  17. Transfer pieces to to prepared baking sheet.
  18. Let rise, covered, until doubled in size, about 45 minutes.
  19. Brush buns with reserved egg.
  20. Tuck raisins into spirals at each end of figure eight.
  21. Bake for 15 minutes, or until golden brown. Yield: 18 buns.

 

Buche de Noel (Yule Log)

 Cakes Frostings and Fillings, Christmas, Desserts, International Recipes  Comments Off on Buche de Noel (Yule Log)
Dec 082014
 
Buche de Noel (Yule Log)
Cuisine: French
[url href=”http://cookingqueen.com/wp-content/uploads/2014/12/a-buche-de-noel-199×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2014/12/a-buche-de-noel-199×300.jpg” width=”199″ height=”300″ class=”alignnone size-medium” title=”a buche de noel”][/url]
Ingredients
  • For the Cake:
  • 4 large eggs, separated and at room temperature
  • 3/4 cup sugar
  • 3/4 cup cake flour, sifted
  • 2 once butter, melted and cooled slightly
  • cocoa powder
Instructions
  1. Preheat the oven 350 F.
  2. Grease a jelly roll pan (17 by 12 inches) and line the bottom with parchment paper.
  3. Grease the parchment paper and flour the bottom and sides of the pan, knocking out the excess.
  4. We first need to make a meringue. In the bowl of an electric mixer fitted with whip attachment, beat the egg whites on low, gradually add the sugar and raise the speed to high, beat for about 5 minutes or until stiff peaks form.
  5. In a separate bowl, beat the egg yolks and using a rubber spatula, carefully fold them into the meringue.
  6. Fold the cake flour into the meringue and last fold the cooled melted butter.
  7. Carefully pour the batter into the prepared pan, smoothing it out into an even layer.
  8. Bake the cake for 5 minutes, rotate the pan and continue to bake for another 7 minutes or until the center springs back when lightly touched.
  9. While the cake is baking, place a clean kitchen towel on a work surface.
  10. Place coco power in a sieve and generously dust the kitchen towel evenly.
  11. When the cake is done, immediately flip it into the prepare kitchen towel.
  12. Remove the pan and gently peel off the parchment paper.
  13. Carefully start rolling the cake from the long end into a tight spiral.
  14. Keep the cake rolled until it’s completely cooled and really to be filled.

 

 

Buche de Noel (Yule Log) Buttercream
Cuisine: French
[url href=”http://cookingqueen.com/wp-content/uploads/2014/12/a-buche-de-noel-199×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2014/12/a-buche-de-noel-199×300.jpg” width=”199″ height=”300″ class=”alignnone size-medium” title=”a buche de noel”][/url]
Ingredients
  • Dulce de leche Buttercream: ( Buche de Noel)
  • 1 sticks of butter, softened
  • 8oz cream cheese, softened
  • 1/2 cup dulce de leche
  • 1 1/2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
Instructions
  1. In a mixer fitted with a paddle attachment, whip the butter and cream cheese together until creamed.
  2. Add the dulce the leche and mix until smooth.
  3. Gradually add powdered sugar to the mixture.
  4. Scrape down the sides of the bowl.
  5. Add the vanilla and salt and mix for 3 minutes more.
  6. To assemble:
  7. Gently unfold the cake and using an offset spatula, lightly coat the surface of the cake with a thin layer of butter cream.
  8. With the help of the kitchen towel, carefully re-roll the cake into a tight roll.
  9. Transfer the cake to a serving platter before continue with the decoration.
  10. Using a serrated knife, cut 1 inch off one of the ends of the log and place the end piece cut side up on top of the log (“glue” it to the log with some butter cream) to resemble cut brunch.
  11. Using the offset spatula, cover the entire log including the ends with butter cream.
  12. With the help of a fork, score the log in long even lines to resemble tree bark.
  13. Decorate the cake with mushrooms meringues (this is the fun part so enjoy it!) and last but not least, let it snow!! Dust the cake with confectioners’ sugar!!

 

Buche de Noel (Yule Log) Mushrooms
Cuisine: French
[url href=”http://cookingqueen.com/wp-content/uploads/2014/12/a-buche-de-noel-199×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2014/12/a-buche-de-noel-199×300.jpg” width=”199″ height=”300″ class=”alignnone size-medium” title=”a buche de noel”][/url]
Ingredients
  • For the mushroom meringue:
  • 3 large egg whites
  • 1/2 tsp lemon juice
  • 9 tbsp granulated sugar
  • 1/2 tsp vanilla
  • chocolate frosting
Instructions
  1. Preheat the oven 200 F.
  2. Line a large baking sheet with parchment paper, set aside.
  3. Beat the egg whites with lemon juice until stiff peaks form.
  4. Add the sugar one tablespoon at the time mixing well after each addition.
  5. Mix until whites are stiff and glossy.
  6. Beat in vanilla.
  7. Transfer mixture to large pastry bag fitted with 1/2-inch plain pastry tip.
  8. For the mushroom caps: Pipe domes, 1 to 2 inches in diameter, onto prepared baking sheets, and flatten the tips with your fingers.
  9. Pipe stems onto baking sheets.
  10. Bake for 1 hour in the preheated oven or until dry.
  11. To assemble, spread bottoms of caps with a thin layer of chocolate frosting, carefully insert stem.
  12. With your fingers, rub some chocolate frosting on top of each mushroom cap.

The Holidays and Moms Noodles

 Cooking Lessons, Holiday/Entertaining, Side Dish  Comments Off on The Holidays and Moms Noodles
Dec 052014
 

Chances are you’re spending a lot of extra time in the kitchen during the holidays preparing for countless festive meals. I would like to share with you one of my very favorites. ( I am only making faces, because the dough is so sticky…hahaha)

cq-noodlepic2

Moms Homemade Noodles

cq-noodlepic

Click here for my mom’s awesome recipe 

My mom’s noodles have always been a favorite for generations. They can be enjoyed anytime the mood strikes! I am so thankful that I have it, and that my children and their children will have it years from now. They love being in the kitchen with me and I really enjoy the time spent with them.
My most favorite thing is, when I pull the recipe and I see her handwriting. It’s the best!
These recipes are not perfect, or written like one in a cookbook, and of course, she didn’t  include how many servings it makes….But they are the real recipes that were created with love by her.
Are they still relevant? Maybe the foods and techniques aren’t  (remember Jell-O Molds), but what they represented still matters to most of us. I am sure you have 1 or 2 (maybe dozens) of cookbooks or recipes handed down.
A friend of mine told me recently, as she searched for a recipe in an old cookbook her mom left her, that not only did her mom leave notes on the pages of the recipes she used, but she also used to stick coupons and supermarket sales pages in them to hold the recipe page. Not only is the handwritten notes special to her, but also the (now) vintage coupons for “cents” off of various items, and the old supermarket ads.
Memories like this are wonderful for sharing with your family and friends.

CQ-mom
So get inspired, make a mess in the kitchen, and share your favorite recipes, too. Happy holidays!

Love, Jean

( PS. I love you mom)

Christmas in Puerto Rico

 Beverages, Easy Recipes, Holiday/Entertaining  Comments Off on Christmas in Puerto Rico
Dec 042014
 

Puerto Rico is an archipelago that includes the main island of Puerto Rico and a number of smaller islands, the largest of which are Vieques, Culebra, and Mona. The main island of Puerto Rico is, by land area, the smallest of the Greater Antilles. With around 3.6 million people, it ranks third in population among that group of four islands, which include Cuba, Hispaniola and Jamaica. The capital and largest city is San Juan. Due to its location, Puerto Rico has a tropical climate and is subject to hot weather all-year-round.

a PR flag
Puerto Ricans are known for their unforgettable “parrandas or trullas navideñas”. A Parranda is when a small group of friends gathers together to “asaltar” or surprise another friend. It’s the Puerto Rican version of Christmas caroling.
The parranderos arrive at the destination and then very quietly gather by the front door. At a signal all start playing their instruments and singing. The parrandas usually begin after 10pm in order to surprise and wake the sleeping friend. The parranderos are invited in and refreshments, music and dance follow. Of course we don’t surprise unsuspecting victims. The parranderos are given plenty of “hints” beforehand by the homeowner that he is ready to receive a parranda.

a Parranda
The party goes on for an hour or two then everyone, including the owners of the house, leave to parrandear some more. The group grows as they offer their parranda at several houses during that night. At the last house probably around 3 or 4 in the morning the homeowner offers the traditional chicken soup or asopao de pollo. The party is over at dawn.
Part of the holiday festivities includes cooking a pig on a spit. Most Puerto Ricans will feel their Christmas was a little incomplete if they did not get to participate or enjoy an old fashioned lechón asao. Cooking the pig is a big event. The pig is purchased and prepared a couple of days ahead. On the “big day” the pig is mounted on a stick and put to cook as early at 4 in the morning. At least two people must be on “watch” with the pig to turn it and make sure all goes well. Friends and relatives begin arriving later in the morning (this is an all day party.) While the pig roasts there is lots of holiday music. Older women will be in the kitchen cooking side dishes that will accompany the lechón. Children will be playing tag and getting in trouble. Guests bring traditional holiday desserts.

Traditional Puerto Rican Christmas foods such as pasteles, lechón asado, arroz con dulce, tembleque, and coquito give Puerto Ricans a separate identity from the rest of the world. Before Puerto Rican traditions became influenced by American culture Christmas Day was a joyful day and some gifts were received at some houses, but it was not from San Nicolás. Santa couldn’t make it to the tropics in his hot wool suit with cap and reindeer. Our holiday gifts used to be from Los Reyes Magos.
Our Reyes celebration begins on the eve of Three Kings Day.

a Pig a PR food

On the evening of January 5th Puerto Rican children go outside with scissors and shoe boxes to cut grass for the camels to eat. The grass goes into shoe boxes and the boxes are placed under the beds of parents, grandparents, godparents, uncles, aunts, etc. Some- time during the night Los Reyes come and while their camels eat the grass Los Reyes fill the shoe boxes to overflowing with gifts, and sweets, and many wonderful things.
Coquito is an eggnog-like alcoholic beverage traditionally served in Puerto Rico. It is made with rum, egg yolk, coconut milk, sweet condensed milk, cinnamon, nutmeg, and cloves. The drink is commonly associated with the Christmas holidays, where it is traditionally served along with other holiday food.
Variations of the drink include flavored rum or spiced rum, coconut cream, lemon zest, ice cream, ginger, ground nut horchata, vanilla, chocolate and evaporated milk; these ingredients are not required but are used to make the taste sweeter. Sometimes Coquito is made with pitorro as its alcoholic base. Coquito is served in shot glasses or small cups and it is usually sprinkled with grated nutmeg or cinnamon.

a-coquito

Click here for the recipe
El Museo del Barrio in New York City hosts an annual Coquito Tasting Contest during the month of December.
El Museo del Barrio, often known simply as El Museo (the museum) is a museum located in the East Harlem neighborhood of Manhattan. El Museo specializes in Latin American and Caribbean art, with an emphasis on works from Puerto Rico and the Puerto Rican community in New York City.

a el museo del barrio

Christmas in Puerto Rico is a big deal, bigger than in most places and bigger than you might imagine, if you get the chance to visit Puerto Rico, you will enjoy one of the most festive Christmas seasons in the world. And work on your tan as well.

 Posted by at 6:54 pm

Moms Homemade Noodles

 Side Dish  Comments Off on Moms Homemade Noodles
Dec 012014
 
Moms Homemade Noodles
Author: Jean Lanoue
Prep time:
Cook time:
Total time:
Serves: 4
[url href=”http://cookingqueen.com/wp-content/uploads/2014/12/noodles-251×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2014/12/noodles-251×300.jpg” width=”251″ height=”300″ class=”alignnone size-medium” title=”noodles”][/url]
Ingredients
  • 7 Eggs
  • 3 C flour
  • 1 tsp Salt
  • 1 Whole Chicken, seasoned as you like it
  • 1 large onion, quartered
  • 2 carrots, cut into chunks
  • 2 celery stalks, cut into chunks
  • salt, to taste
  • 6-10 cups water
Instructions
  1. Boil chicken in water and veggies for 2 hours, then remove the chicken and veggies from the stock.
  2. Mix eggs, flour and salt to make the dough for the noodles.
  3. Roll out the dough and cut into noodle shapes
  4. Drop noodles into the chicken stock and boil for 20-30 minutes.
  5. * it’s important to have enough stock when making an extra large batch, so you can add a can of chicken broth if needed.

 

Oriental Coleslaw

 Salads and Dressings, Vegetables  Comments Off on Oriental Coleslaw
Dec 012014
 
Oriental Coleslaw
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 medium cabbage or prepared coleslaw
  • 8 tbs Sesame seed
  • 8 tbs slivered Almonds, browned
  • 4tbs sugar
  • 1tsp pepper
  • 2 tsp salt
  • 6 tbs Rice vinegar
  • 1/2 C salad oil
  • 2 pkg Ramen noodles
  • 4-5 Green Onions
Instructions
  1. Mix all Ingredients together, refrigerate and enjoy cold!

 

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