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Egg Foo Young

~*~ Egg Foo Young ~*~
This is something I made for my Dad mostly (the first time). He had been wanting it for years. Since I didn't have the things I needed to make it on his birthday, I made it the day after his birthday for breakfast. It was a day of hard work, since that night we had a feast of Asian food planned. :D It was really easy to make. A whole lot easier then I thought it would be, & I really enjoyed making it. I plan to make it again sometime! :D

The Patty Batter
8 ounces fresh bean sprouts, rinsed and drained
1 cup cooked small shrimp
8 eggs, beaten
1 (4.5 ounce) can sliced mushrooms
2 large green onions, chopped
1/2 teaspoon salt
3 tablespoons vegetable oil

1 1/2 cups chicken broth
2 tablespoons soy sauce
ground white pepper, to taste
2 tablespoons cornstarch
2 tablespoons cold water
salt (as wanted)

Note: When I made this I didn't really go in order of what the recipe told me to in the directions. I made up the egg batter stuff, then did some prep work on the sauce. While the sauce did it's heating thing I made the egg patties.

In a mixing bowl, combine the bean sprouts, shrimp, eggs, mushrooms, scallions and 1/2 teaspoon of salt. Mix thoroughly.

Heat a deep skillet over high heat until 1 or 2 drops of water bubble when sprinkled in. Add oil and turn heat back to Medium-High. Pour in 1/2 cup of egg mixture into pan. Push cooked egg up over shrimp with a spatula to form a patty. Fry until golden brown, turning once, about 4 minutes.

Repeat with remaining egg mixture. If you need to, add more oil. Keep patties warm.

In a saucepan over medium heat, combine chicken broth, soy sauce, salt and white pepper to taste. Bring to a boil. Mix cornstarch and water; stir into broth mix. Cook and stir until thickened (about 10 seconds). Pour over patties.

I fount this recipe on a website, but changed it a little after trying it the way they said to.


~*~ Snickerdoodles ~*~
At fall/winter time I always enjoy making Snickerdoodles! I mean who couldn't enjoy something with a name like Snickerdoodles! *giggles*

1 1/2 Cups Sugar
1/2 cup Soft Butter
1 teaspoon Vanilla
2 Eggs
2 3/4 cups flour
1 teaspoon Cream Of Tartar
1/2 teaspoon Baking Soda
1/4 teaspoon Salt

2 tablespoons sugar
2 teaspoons Cinnamon

Note: The 2 tablespoons of sugar, & 2 teaspoons Cinnamon are four the outside of the cookies.

Preheat oven to 400°F.
Mix the 1 1/2 cups of sugar, butter, vanilla, & eggs very well! Next add the flour, cream of tartar, baking soda, & salt. Once again mix very well!!! :D
Roll the dough into 1" balls, & on a plate mix the 2 tablespoons of sugar, & 2 teaspoons Cinnamon well. Roll the balls in the sugar/cinnamon, until they are covered. Place the balls on an un-greased cookie sheet about 2" away form each other. Bake for about 9 mins.
Let the cookies cool for about a mins on the cookie sheet before moving them to a cooling rack. Do not stack cookies till they are all the way cooled, or they will stick to each other!

Pic coming soon
(Date; what pic is)



~*~ Poppers ~*~
I LOVE peppers! When ever I get a lot of peppers I make poppers! A few times I have made them for Rick's work. The people always have such sweet words to say about my poppers. So I thought I would post how I do them on here! :D

Cream Cheese
Shredded Cheese
Bread Crumbs
veggie oil

Note: For the peppers you can use Jalapeno, Anaheim, Banana Peppers... Most any kind you want. Some people can't handle Jalapenos, that's where the others can come in handy! Plus the bigger the peppers, the more cheese it gets (Yummy).
For the Shredded Cheese I normally use Cheddar, but you can use any kind you want. I would love to try Pepper Jack one of these times.

Make sure you wash the peppers, & bag your hands. If you don't bag your hand you will get a nasty burning feeling that only feels better from cold water/milk (trust me, I have done it). If you don't have gloves, a zip-lock bag over your hands works. ;)

Cut off the stems of the peppers. Then cut the peppers from tip, to top! When you take out the seeds save them in a little bowl (they will be used). Once they are cleaned out wash them under a small flow of cool water (trust me). Lay out the cut peppers on a foil covered cookie tray. Once they are all cut... You can now take your glove/bag off your hand, but don't trash it just yet.
get out your cream cheese, & soften it (if you need to nuke it a little, go for it). By the way the amount of cheese stuff you mix really depends on how many peppers you have, & what mood your in. Mix the shredded cheese into the cream cheese. Once it's mixed well. add the amount of seeds you wish. The seeds are mostly add to help the peppers keep their kick. Not all peppers have the same kick, so I like to mix a couple different kind of pepper's seeds. :) Once it's mixed really well we put our hand armor back on, but only one hand needs it now. hold the pepper with the covered hand. We then use the other with a butter knife, or spoon (whatever works better for you, I like a butter knife better though). Using your weapon of choice to fill the peppers with the cheese mix. Lay out each filled pepper side by side on the cookie sheet. Once they are all full, we move onto our next step...

Fill up a bowl with milk, & put some flour on a paper plate (easier for clean up). Using your hand covered in armor, dip the peppers into the milk (make sure the milk is all over the pepper), & place the pepper on the flour. Use a spoon to cover the pepper with flour. I have found it come out better if you cover the pepper in flour, & not roll the pepper it in the flour. Once they are all covered they need to dry a little, also you can now trash the hand armor (now that the pepper are covered in flour they will not burn your hands). While the pepper dry I like to clean up a bit... Also you can dump the flour on the paper plate, but keep the plate, & bowl of milk for the next step.

Once the peppers are dry dump some bread crumbs onto the paper plate. Dip the peppers into the milk. Make sure they are all covered in milk (sometimes bubbles will leave dry spots). Lay on the bread crumbs, & using your spoon cover the pepper with the bread crumbs. Once covered lay them back onto the cookie sheet. Once your all done, & they have dried again...

It's Frying time! Which is Rick's part. I don't really do the whole frying part, kinda like how Rick normally doesn't do cutting foods. You fry them like you fry french fries... So when the bread crumbs on the peppers are a golden brown, they are done. Sometime we do them a little more well done. It really depends on what mood your in. ;)

Pic coming soon
(Date; what pic is)

Peanut Butter Cookies

~*~ Peanut Butter Cookies ~*~
I really enjoy Peanut Butter Cookies, as does the rest of my family. I thought making some would be a nice little treat for Halloween. So I made some the Friday before Halloween, & more on Halloween. I may end up making more before too long. ;) They go fast!

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, room temperature
3/4 cup peanut butter
1 egg
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Note: The original way said only a 1/2 cup of Peanut Butter, but the fist try wasn't very peanut buttery, so I tried an extra quarter & it came out MUCH better! :D
Also, I ended up getting about 31 cookies out of this.

Preheat oven at 300°F. Mix the two sugars with the soft butter. Once mixed well add the powders/salt. Mix well... Add egg, & mix well again. Make little balls with the cookie dough. Put the balls on an ungreased cookie sheet. Keep about 3 - 2 inches between each cooked after they are flattened. Use a fork to make the cookies somewhat flat with a crisscross patter. Put in the oven for 15 mins. Let them cool on the pan for about a min or two, & then move them to a cooling rack, before you can stack them (they will stick to each other).
Enjoy! :D

(Nov 1, 2010; Two Peanut Butter Cookies)


French Toast

~*~ French Toast ~*~
I really enjoy French Toast. Some people like to add all kind of spiffy things. Such as sugar, cinnamon, & enjoy topping it with things like sugar, butter, fruit, syrup, & so on... Although I like mine plain!


First I broke one egg in to a bowl. I mixed it up real good, then add a splash of milk. Mixed it more... I then made the bread dance in the mixed egg, till it was covered in egg! I got out a frying pan, & Pam-ed it. I turned the heat up to medium, & laid the bread down in the pan. Once the bottom looked pretty, I turned it over & cooked the other side. Once it was done... I enjoyed it plain! <3

(Oct 28, 2010; French Toast)

Egg, & Ham In A Half Pepper

~*~ Egg, & Ham In A Half Pepper ~*~
I was making Pepper Poppers for Rick's (my husband) work. I had made some for the people at his work in the past, & they loved them! I took a break while making them to have lunch. Once of the things I did was the egg, & ham in a pepper thing. It came out really good. I ended up using the left over eggs from making french toast. :D

Diced Ham
Anaheim Peppers
Cheese (optional)

Note: When cutting the pepper make sure your hand is covered with a bag, or glove. You don't want to take a chance on a pepper burn.

First I off cut the pepper(s) top off, & then in cut it in half (from top to bottom). I took out all the seed stuffs. Pam-ed a frying pan & put the pepper(s) in. I turn it up to about medium heat. Once they are heated up real good I slowly pored the beaten egg into the peppers. I then dropped the amount of diced ham I wanted into the eggs that was in the pepper. Once I saw that the egg was cooked I knew it was done. You can add the cheese just before it's done, or after it's done. :D

(Oct 28, 2010; A funky pepper with egg, & ham in it)

Blueberry Field Eggs

~*~ Blueberry Field Egg ~*~
Before I had made the Tea Eggs my Mom came up with the idea that I try to boil some in blueberries. So I figured I would give it a shot. I ate one once I was all done. It came out odd, but yummy! It was quite a different taste. Today then tried it with a mixture idea I came up with last night. I enjoyed it quite a bit, but it could use more sugar then what I had added.

Cream Cheese
Note: I like to use frozen blueberries.

First off you start out like your going to hard boil an egg (like Tea eggs). A pan with cold water, that covers all the eggs. Turn onto high... Once the eggs come to the violent boil, turn the water to simmer, & set the timer for 2 mins. Once the two mins are up, take the eggs out of the hot water. Make little cracks all around the egg (but not too many), & put them back into the water. Add some blueberries. I added about half a cup (maybe a little more) for 5 eggs. Turn the water to simmer, & cover the pan with a lid. Let simmer for 3 hours. Add water if needed to keep the eggs covered.
Once the 3 hours are over I like to place them in the fridge to cool. Once cooled you can take off the shells, & wash the eggs off a little (making sure all the shell is off). Cut the egg in half, & take the yoke out (I gave my yoke to the dogs). I then mixed up some cream cheese & some blueberries (that I washed first) to the cream cheese. Mix well! I then filled the eggs hole with the cream cheese mixture. To top it all off I added a pinch of sugar to the top of both... Then I enjoyed! <3

(Oct 27, 2010; Blueberry Field Eggs, with some fresh fruit)

Chinese Tea Eggs

~*~ Chinese Tea Eggs ~*~
Yesterday was the very first time I made this. I didn't have Black tea leaves, so I just used "original" tea bags. Also I didn't have star anise, but I did have anise seeds, so I used that.
I ate one of the eggs, & it tasted pretty good! I may not have boiled them as long as I should have in the "goodies", since I had a brain fart about setting the timer. :P I would like to try making them again sometime.
recipe website: YumSugar

6 eggs
5 tablespoons soy sauce
2 teaspoon salt
2 teaspoon sugar
2 tablespoon black tea leaves or 2 tea bag
3 piece star anise
1 small stick cinnamon or cassia bark
1 teaspoon cracked peppercorns (optional)

Fill the pan with cold water, & add eggs (make sure the water covers all the eggs). Once the water comes to a violent boil, turn the water to simmer, & set the timer for 2 mins. Once the two mins are up, take the eggs out of the hot water. I like to use my little de-yoker thingy! ;) Then tap the sides to make little cracks all around the egg (just try not to make too many). Once your all done cracking the eggs a bit... Put them back into the hot water, & add all the goodies! Turn the water to simmer, & cover. It will now simmer for about 3 hours.
Make sure the water doesn't get too low. If needed add more water. :D

(Oct 26, 2010; Chinese Tea Eggs)

Guacamole Eggs

~*~ Guacamole Eggs ~*~
Two most awesome things together, hard boiled egg whites, & guacamole! <3 It can't get much better then that! ;)

Hard boiled eggs
Home made guacamole
Note: I make my guacamole with fresh avocados, my favorite fresh salsa, & a little lime juice.

Cut the hard boiled eggs (that are de-shelled), in half. Take the yoke out. You can trash it, or keep it for something else... I normally give it to the dogs. *giggles* Next fill in the hole with guacamole. Really you can just add as much as you want. I like to make it a little mountain of guacamole! ;) Then enjoy! <3

(Oct 26, 2010; Guacamole Eggs)

Egg Salads

~*~ Egg Salad (Mayo)~*~
Lots of people love egg salad, & there are many ways to make it. I have two ways I make it...

4(about) Hard boiled egg whites
One yoke
Fat Free Mayo
Honey Mustard
(as wanted) Pepper
Paprika (optional)
Note: When I make this for people other then just myself I add the whole eggs. Yokes & all!

After the eggs are hard boiled I brake them up, & mix the egg whites/yoke (duh, lol)... Then I add the amount of Mayo I want. I don't always use the same about. Different moods I like different amounts. I then mix in the Honey Mustard. Once it's all mixed really good, I add the pepper, if any at all, & peprika.
I don't like to measure the amounts of thing on this recipe, because the egg sizes aren't always the same...

(Oct, 26, 2010; Egg Salad (Mayo).)

~*~ Egg Salad (Ranch)~*~
Rick (my husband) does not like Mayo. I came up with using Ranch just for him.

Hard boiled eggs
Low fat Ranch
Honey Mustard
(as wanted) Pepper
Paprika (optional)

After the eggs are hard boiled I brake them up, & mix them up real good (duh, lol)... Then I add the amount of Ranch that looks just right. I don't always use the same about. I then mix in the Honey Mustard. Once it's all mixed really good, I add the pepper, if any at all, & peprika.
I don't like to measure the amounts of thing on this recipe, because the egg sizes aren't always the same...

(Oct, 26, 2010; Egg Salad (Ranch).)