Friday, January 10, 2014

10 Easy Homemade Valentine’s Ideas



10 Easy Homemade Valentine’s Ideas - Handprint Heart Footprint Poem Valentine’s Day Card

Food for the Gods



Ingredients:
whole graham crackers1/2 cup butter1 cup brown sugar1 egg, beaten1 cup graham cracker crumbs1 cup shredded coconut1 cup chopped walnuts

Instructions:
Line a 9x9 inch baking dish with whole graham crackers without overlapping them. In a saucepan over medium heat, bring to a boil 1/2 cup butter, brown sugar, and egg. Stir in the graham cracker crumbs, coconut, and walnuts. Remove saucepan from heat. Carefully spread over whole graham crackers, covering entire surface of baking dish. Beat together 1/2 cup butter, evaporated milk, custard powder, powdered sugar, and vanilla. Spread icing evenly on top of crushed graham cracker filling. Cover, and refrigerate.

Mama's Asian Chicken and Rice



Ingredients:
1/3 cup warm water1/4 cup packed brown sugar2 tablespoons orange juice2 tablespoons soy sauce2 tablespoons ketchup1 tablespoon white vinegar4 cloves garlic, minced1/2 teaspoon crushed red pepper flakes1/4 teaspoon Chinese five-spice powder1 teaspoon grated orange peel2 tablespoons olive oil1 1/2 pounds skinless, boneless chicken breast halves, cubed 2 cups water1 cup uncooked white rice

Instructions:
In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined. Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally. While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm. Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

Valentine's Day Ideas



Valentine's Day Ideas

Food for the Gods



Ingredients:
1 1/4 cups sifted all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 cup dates, pitted and chopped1 cup butter1 cup white sugar1 cup packed brown sugar3 eggs1 cup chopped walnuts

Instructions:
Preheat oven to 350 degrees F (180 degrees C). Grease and line a 9 x 13 inch pan. Combine first 4 ingredients. Take 1/2 cup of flour mixture and dredge the dates. Cream butter and sugars until light and fluffy. Add eggs, one at a time, and beat well after every addition. Gradually stir in flour mixture. Add dates and walnuts and stir until completely combined. Pour batter into prepared pan and bake for 10 minutes. Lower heat to 300 degrees F (150 degrees C) and bake for 30-40 minutes or until done. Cool on a wire rack for 20 minutes and cut into bars. Wrap individually with foil or colored cellophane wrap.

Asian Chicken Salad



Ingredients:
2 tablespoons brown sugar2 teaspoons soy sauce1 tablespoon sesame oil1/4 cup vegetable oil3 tablespoons rice vinegar1 (8 ounce) package dried rice noodles1 head iceberg lettuce - rinsed, dried, and chopped4 boneless chicken breast halves, cooked and shredded3 green onions, chopped1 tablespoon sesame seeds, toasted

Instructions:
Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe. To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture. In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.