Southern Mushroom Soup

INGREDIENTS:
2 cups chopped fresh mushrooms
1 small onion, chopped
2 cups chicken broth
3 tablespoons butter, melted
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1 pinch salt and pepper to taste
4 slices white bread, toasted
1 tablespoon softened butter
1 cup shredded sharp Cheddar cheese
DIRECTIONS:
In a large saucepan, combine the mushrooms, onion and chicken broth. Bring to a boil, then simmer covered for 15 minutes over low heat.
Stir together the melted butter and flour to make a paste. Stir the paste into the pan with the vegetables. Increase the heat to medium, and gradually stir in the milk. Continue stirring constantly.
When the mixture thickens and begins to boil, stir in the cream. Cook over low heat without boiling for about 10 minutes, or until the mushrooms are tender. Season with salt and pepper.
Ladle the soup into bowls, and trim pieces of toast to fit the bowls. Butter the toast, and place on top of the soup. Sprinkle the cheese over the bread and serve.

Southern-Style Meat Sauce

INGREDIENTS:
3 tablespoons olive oil
1 onion, chopped
4 cloves garlic, chopped
2 pounds ground beef
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
4 tablespoons dried oregano
4 tablespoons dried basil leaves
3 teaspoons Worcestershire sauce
2 tablespoons sugar
2 tablespoons red pepper flakes
2 (4.5 ounce) cans mushrooms, drained
2 bay leaves
2 tablespoons salt
DIRECTIONS:
In a large pot heat olive oil. Add onions and simmer on medium heat until semi soft; stir in garlic. Be careful not to burn. Add ground beef and cook until all pink is gone; drain.
In pot with drained beef, gently stir in tomato paste and tomato sauce. Mix in oregano, basil, Worcestershire sauce, sugar, red pepper flakes, mushrooms, bay leaves and salt; bring to a boil. Turn heat down to low and simmer for about 2 hours.

Restaurant Finder: Moo Moo Paradise

Hmm.... I went out last Sunday and ended up in Glorietta. We came upon this resto between Tang City and Zen: Moo Moo Paradise. I read about this resto a few months ago, and I decided to sample their food. Obvious in their name, this cozy resto offers only Korean and Japanese meat dishes, so carnivores rejoice!!! The best dish I sampled was their tofu paradise.... Haaay.... maloloka kayo sa sarap!!! Even though the tofu was curry-flavored, it doesn't have that smell that comes with typical curry dishes.... So, if you guys happen to be in Glorietta, check out Moo Moo Paradise... Enjoy!

Vegan Hot and Sour Soup

INGREDIENTS:
1 ounce dried wood ear mushrooms
4 dried shiitake mushrooms
12 dried tiger lily buds
2 cups hot water
1/3 ounce bamboo fungus
3 tablespoons soy sauce
5 tablespoons rice vinegar
1/4 cup cornstarch
1 (8 ounce) container firm tofu, cut into 1/4 inch strips
1 quart vegetable broth
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
3/4 teaspoon ground white pepper
1/2 tablespoon chili oil
1/2 tablespoon sesame oil
1 green onion, sliced
1 cup Chinese dried mushrooms

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DIRECTIONS:
In a small bowl, place wood mushrooms, shiitake mushrooms, and lily buds in 1 1/2 cups hot water. Soak 20 minutes, until rehydrated. Drain, reserving liquid. Trim stems from the mushrooms, and cut into thin strips. Cut the lily buds in half.
In a separate small bowl, soak bamboo fungus in 1/4 cup lightly salted hot water. Soak about 20 minutes, until rehydrated. Drain, and mince.
In a third small bowl, blend soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place 1/2 the tofu strips into the mixture.
In a medium saucepan, mix the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir in the wood mushrooms, shiitake mushrooms, and lily buds. Reduce heat, and simmer 3 to 5 minutes. Season with red pepper, black pepper, and white pepper.
In a small bowl, mix remaining cornstarch and remaining water. Stir into the broth mixture until thickened.
Mix soy sauce mixture and remaining tofu strips into the saucepan. Return to boil, and stir in the bamboo fungus, chili oil, and sesame oil. Garnish with green onion to serve.

Simple Texas Salsa

INGREDIENTS:
3 tablespoons chopped fresh chives
1/2 bunch fresh cilantro
2 cloves garlic, chopped
2 (14 ounce) cans stewed tomatoes
2 serrano chilis, seeded and chopped
salt and pepper to taste

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DIRECTIONS:
Combine chives, cilantro, garlic, tomatoes, peppers, salt and pepper to taste in an electric blender. Pulse until the salsa is to your desired consistency.

Shirley Temple

INGREDIENTS:
6 fluid ounces lemon-lime flavored carbonated beverage
1 dash grenadine syrup
1 maraschino cherry

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DIRECTIONS:
Into a tall glass, pour soda and grenadine over ice. Add cherry and straw.

Mock Tea Sangria

INGREDIENTS:
1 (10 ounce) package frozen raspberries, thawed
3 cups water
1/3 cup sugar
1 family size tea bag
2 cups red grape juice
1 lemon, sliced
1 lime, sliced
1 (16 ounce) bottle orange soft drink, chilled

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DIRECTIONS:
PROCESS raspberries in a blender or food processor until smooth, stopping to scrape down sides. Pour puree through a fine wire-mesh strainer into a large container, discarding raspberry seeds. Set puree aside.
BRING 3 cups water and sugar to a boil in a saucepan, stirring often. Remove from heat; add tea bag. Cover and steep 5 minutes.
REMOVE tea bag with a slotted spoon, squeezing gently; cool tea mixture.
STIR together tea mixture, raspberry puree, grape juice, and lemon and lime slices. Chill.
STIR in orange soft drink, and serve immediately over ice.

Creamy Vegetable Chowder

INGREDIENTS:
3 tablespoons margarine
1 onion, finely diced
3 potatoes, peeled and diced
3/4 cup chopped celery
2 cups sliced carrots
2 teaspoons salt
1/8 teaspoon ground black pepper
3 cups chicken broth
3 cups milk
1/2 teaspoon dried parsley
1/4 cup cold water
1/4 cup cornstarch

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DIRECTIONS:
Melt butter in large saucepan over medium heat. Add onion and cook until tender.
Add carrots and celery and cook for 10 minutes or until carrots become a little tender. Add water or broth, potatoes, salt, and pepper. Bring to a boil and allow to simmer for 15 to 20 minutes or until all vegetables are tender.
Add milk and parsley and heat just to boiling.
In a separate bowl stir cornstarch into cold water. When completely dissolved add to hot soup, stir and serve.

Pad Thai

INGREDIENTS:
1 (6.75 ounce) package thin rice noodles
2 tablespoons vegetable oil
3 ounces fried tofu, sliced into thin strips
1 clove garlic, minced
1 egg
1 tablespoon soy sauce
1 pinch white sugar
2 tablespoons chopped peanuts
1 cup fresh bean sprouts
1 tablespoon chopped fresh cilantro
1 lime, cut into wedges

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DIRECTIONS:
Place noodles in a heatproof bowl and cover with boiling water. Allow to soak for 5 minutes, until pliable but not mushy. Drain water and set aside.
Heat oil in wok over medium heat. Add garlic, and fry until brown. Add noodles, and fry until heated through. Push to the side.
Break egg into the base of the wok, and mix gently. As it begins to set, break it up and mix it into the noodles. Mix in soy sauce and sugar. Stir in tofu, bean sprouts, peanuts, and cilantro. Remove from heat. Garnish with lime wedges.

Chap Chee Noodles

INGREDIENTS:
1 tablespoon soy sauce
1 tablespoon sesame oil
2 green onions, finely chopped
1 clove garlic, minced
1 teaspoon sesame seeds
1 teaspoon sugar
1/4 teaspoon black pepper

1/3 pound beef top sirloin, thinly sliced
2 tablespoons vegetable oil
1/2 cup thinly sliced carrots
1/2 cup sliced bamboo shoots, drained
1/4 pound napa cabbage, sliced
2 cups chopped fresh spinach
3 ounces cellophane noodles, soaked in warm water
2 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

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DIRECTIONS:
In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.
Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.

Homemade Tomato Sauce

INGREDIENTS:
10 ripe tomatoes
2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
4 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 teaspoon Italian seasoning
1/4 cup Burgundy wine
1 bay leaf
2 stalks celery
2 tablespoons tomato paste

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DIRECTIONS:
Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.

New Blog

Hi guys! The name of this blog is pretty obvious.... People who love to cook and eat can visit this blog, contribute recipes, recommend restaurants or simply talk about food.... i hope you will enjoy contributing recipes!!!!