Thought I’ll share this - I found this on Cheap Thrills Cuisine, a site that gives you comic book style recipes. I’m always ordering it at our favorite Japanese restaurant and it’s about time I learn how to make it on my own. Yummy!
This recipe is courtesy of Elmari of Food for thought. As I love Bananas, this would probably be my perfect (or close to perfect) dessert. The first part of the ingredients is for the cupcakes (cc) and the second part of the ingredients is for the frosting (fr).
INGREDIENTS:
A good Rachel Ray Recipe. I loved it!
Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: 6 servings
1 tablespoon extra-virgin olive oil, plus some for liberal drizzling
1 small onion, finely chopped Continue Reading »
Recipe courtesy Sandra Lee of the Food Network
1 can (6 1/2 ounces) crabmeat, shells removed
1 package (3 ounces) cream cheese, at room temperature
1 teaspoon steak sauce
1/2 teaspoon garlic powder
24 wonton wrappers
Vegetable oil, for frying
Mix crabmeat, cream cheese, steak sauce, and garlic powder together in a medium bowl. Place 1 1/2 teaspoons of crab mixture in the center of each wonton wrapper. Moisten the edges of the wrapper with water; fold in half diagonally and press edges to seal. Repeat with remaining filling and wonton wrappers. Heat 1/4-inch oil in a large skillet over medium-high heat. When oil is hot (around 350 degrees F), carefully add the wontons, in batches as necessary, and fry until lightly browned, about 1 to 2 minutes on each side. Remove to a paper towel-lined platter to drain before serving.
Recipe courtesy Sandra Lee of the Food Network
Curry Sauce:
2 (14-ounce) cans reduced-sodium chicken broth
1 (3.5-ounce) box golden curry sauce mix
1 (14 1/2-ounce) can unsweetened coconut milk Continue Reading »
My wife cooked me a good dish today… Roasted Tomato and Chickpea curry. I am compelled to share this recipe to the world! … simple and delicious … It comes courtesy of Rachael Ray from her magazine “EveryDay with Rachael Ray” August/September 2006 Edition.
Roasted tomatoes
3 pounds ripe plum tomatoes (about 15 tomatoes)
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh thyme Continue Reading »
