Baked Potatoes Bar

Ingredients

1 large Idaho potato per person, plus a few extras
Vegetable oil
Kosher Salt
Butter
Sour cream
Grated Cheddar
Bacon, fried crisp, drained, and crumbled

Directions

Preheat the oven to 350 degrees F.

Scrub the potatoes and pat dry. Rub the skin with vegetable oil. Sprinkle with salt. Pierce the skin of the potato in several places with the tines of a fork. Place on a cookie sheet and bake for 1 hour and 15 minutes, until the sides are soft when pressed.

Place in a chafing dish and serve with bowls of butter, sour cream, grated Cheddar cheese, and crumbled friend bacon for toppings

Recipe courtesy of Food Network

Murni Bakery

No.35 & 37,Jalan Mega B1, Taman Industri Mega,  Off Bandar Teknologi Kajang, 43500 Semenyih, Selangor, Malaysia. Tel No: 603-8723 0945 Fax No: 603-8727 1255 Website: www.murnibakery.com

Sesame Noodles with Chicken

Ingredients

Kosher salt
1 pound spaghetti or Chinese egg noodles
2 tablespoons toasted sesame oil
1 garlic clove, peeled
1 (1-inch) piece peeled fresh ginger
1/2 cup smooth peanut butter
1/4 cup soy sauce
2 tablespoons dark brown sugar
1 tablespoon rice vinegar
3/4 teaspoon crushed red pepper
1/4 cup hot water
1 Kirby cucumber, halved and sliced
1 cup shredded cooked chicken
6 scallions (white and green parts), sliced
1/4 cup dry-roasted peanuts, chopped

Directions

Game Plan: Make the sauce while the noodles cook.

Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente. Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil.

To make the Peanut Sauce: In a blender drop in the garlic and ginger while the motor is running. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. Process until smooth, then--with the blender running--slowly pour in the water.

To serve, toss the spaghetti with the Peanut Sauce, then top with the cucumber, chicken, scallions, and peanuts.

Cook's Note: Toasted sesame oil delivers richness and intensity to our sesame sauce with just a drizzle. Maintain its punch by storing it in your refrigerator.

source: Television Food Network

Mushroom Quesadillas

Ingredients

3 tablespoons butter, plus more as needed
10 ounces white mushrooms, sliced
1/2 to 1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 cup coarsely chopped fresh cilantro leaves
4 (10-inch) flour tortillas
8 ounces grated Monterey jack cheese, about 2 1/2 cups
2 ounces crumbled feta cheese, about 1/2 cup
Optional garnishes: Sour cream, cilantro sprigs, salsa

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.

Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the mushrooms, shake the pan to distribute them evenly in the pan, and then cook without moving until the mushrooms begin to brown, about 5 minutes. Do not salt. Add the remaining tablespoon butter along the sides of the pan if the pan seems very dry. Toss the mushrooms, and continue to cook until nicely browned, about 2 to 3 minutes more. Season mushrooms with the chili powder and salt and cook 1 minute more. Stir in the cilantro and set aside.

Toast the tortillas directly on a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast iron skillet.) Place the tortillas on the prepared baking sheet. Spread the jack cheese on one half of each tortilla, top with some of the mushrooms, and then sprinkle with the feta. Fold the other half of the tortilla over the filling, to make a half moon shape. Lay another sheet of foil over the quesadillas. Bake until the cheese melts, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes.

Source: Food Network

Mama's Lasagna

Ingredients

1 tablespoon olive oil, plus extra for pan
1 pound ground beef or turkey
1 medium onion, chopped
1 clove garlic, minced
1 (14.5-ounce) can stewed tomatoes, chopped
1 (6-ounce) can tomato paste
1 (8-ounce) box no-boil lasagna noodles
2 large eggs
2 cups cottage cheese
1/2 cup grated Parmesan
2 teaspoons freshly chopped parsley leaves
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon seasoning salt
1 (8-ounce) bag shredded mozzarella
1 (8-ounce) bag shredded Cheddar

Directions:
Preheat oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch baking dish.

In a large saute pan, over medium-high heat, add 1 tablespoon oil and saute meat, onion, and garlic until meat is browned, breaking up meat with a wooden spoon. Drain pan of fat and add stewed tomatoes, tomato sauce, and tomato paste. Cover and simmer for 15 minutes, stirring occasionally.

In a large bowl, whisk together eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper, and seasoning salt.

Spread a little of the meat sauce in the bottom of the prepared pan. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2-inch. Spread half the egg and cottage cheese mixture evenly on top. Sprinkle half the mozzarella and Cheddar evenly over the cottage cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle remaining 1/4 cup Parmesan on top. Bake in center of oven 30 to 35 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving.

Source: Food Network

Breakfast Enchiladas with Red Sauce

Ingredients

For the Red Sauce:

2 tablespoons vegetable oil
1/2 cup diced onion
Salt
2 cloves garlic, crushed
1 teaspoon ground cumin
2 tablespoons tomato paste
10 Roma tomatoes, seeded and chopped (about 3 cups)
1 cup chicken broth

For the turkey sausage:

1 pound ground turkey
1 clove garlic, minced
1 jalapeno, seeded and minced
3 tablespoons light brown sugar
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 tablespoons vegetable oil
3 Roma tomatoes, seeded and chopped
1/4 cup freshly chopped cilantro leaves

For the scrambled eggs:

8 eggs
2 tablespoons milk
2 tablespoons butter
8 (8-inch) flour tortillas, warmed
3/4 cup shredded Cheddar
3/4 cup shredded Monterey jack
Sunny's Refried Beans, recipe follows
Special Equipment: 10 by 12-inch baking dish

Directions:

Preheat oven to 375 degrees F.

To make the red sauce: Heat the oil in a small saucepan over medium-high heat. Add onion and salt, and saute until onions start to soften, about 3 minutes. Add garlic, cumin, and tomato paste and saute until paste starts to brown, another 4 to 6 minutes. Add tomatoes and chicken broth. Bring to a boil, reduce heat to medium and simmer until tomatoes break down and sauce thickens, about 20 minutes. Season with salt, to taste.

To make the turkey sausage: In a large bowl, mix together all the ingredients but the oil with your hands. Heat the oil in a cast iron skillet over medium-high heat until pan is hot. Add sausage and brown until turkey is almost crispy, breaking up the sausage mixture as it cooks, about 10 minutes. Set aside.

In a bowl, mix together tomatoes and cilantro. Set aside.

To scramble the eggs: Whisk the eggs with the milk in a medium bowl. In a fry pan, over medium low heat, melt butter. Add eggs and let sit to form curds, about 30 seconds, then gently move curds around pan, let sit another 30 seconds and repeat until eggs are just cooked, about 3 to 4 minutes. Remove from heat.

To assemble enchiladas: Grease the baking dish lightly with oil. Heap 2 or 3 large spoonfuls of the turkey sausage into the center of a tortilla. Put another 2 spoonfuls of the egg mixture on top followed by the chopped tomato and 1 tablespoon of each cheese. Roll up tightly and place in the baking dish, seam side down. Repeat with remaining tortillas. Pour Red Sauce down the middle over tortillas and sprinkle with remaining cheese. Bake, until cheese is golden and bubbly, about 20 minutes. Serve with dollop of sour cream and Sunny's Refried Beans on the side.Sunny's Refried Beans:

1 tablespoon vegetable oil
1 garlic clove, minced
1 jalapeno, minced
1/4 cup diced onions
1 packet Sazon seasoning (about 1 1/4 teaspoons)
2 (15.5-ounce) cans pinto beans
1 lime, juiced
Salt and freshly ground black pepper

In a saucepan, heat oil over medium heat. Add garlic, jalapeno, onion and Sazon. Saute until they start to soften, about 3 minutes. Add 1 can of pinto beans including the liquid in the can. Simmer until beans heat through and soften, another 4 to 5 minutes. Using a fork or potato masher, mash the beans. Drain the second can of pinto beans and add those to the pot. Stir mixture together and cook until beans warm through. Stir in lime juice and season, to taste, with salt and pepper. Serve with Breakfast Enchiladas.

recipies quote from Food Network

什果小挞

Estimated Times
Preparation Time: 30 mins
Cooking Time: 20 mins
Cooling Time: 1 hr refrigerating

Servings: 6


INGREDIENTS:
6 prepared single-serving graham cracker crusts
1 pkg. (3 oz.) vanilla pudding and pie filling mix (not instant)
1/3 cup water
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
1 teaspoon grated lemon peel
1 pkg. sliced fresh fruit (optional)
Mint leaves (optional)

METHOD:

COMBINE pudding mix and water in small saucepan. Add evaporated milk and lemon peel; stir until smooth. Cook over medium-low heat, stirring constantly, until mixture comes to a boil and thickens. POUR into crusts; refrigerate for 1 hour or until set. Top with fruit and mint leaves before serving. VARIATION: For a Key Lime twist to this recipe, substitute 2 teaspoons fresh lime juice and 1 teaspoon grated lime peel for the grated lemon peel. Top with lime slice.


NUTRITIONAL INFORMATION:
Calories: 220 Calories from Fat: 60 Total Fat: 6 g
Saturated Fat: 1.5 g Cholesterol: 5 mg Sodium: 300 mg
Carbohydrates: 35 g Dietary Fiber: .5 g Sugars: 23 g
Protein: 5 g


This recipes is extracted from Meals.com http://www.meals.com/Recipes/Mini-Custard-Fruit-Tarts.aspx?recipeid=32228