Category Archives: Recipe Index

Spicy Korean Fried Chicken

My family doesn’t even ask for regular fried chicken since we started making korean fried chicken.

Spicy Korean Fried Chicken

Spicy Korean Fried Chicken

This recipe was adapted from Maangchi

Ingredients

  • 3 lbs chicken pieces
  • 1/2 cup all purpose flour
  • 1/2 cup rice flour
  • 2 tbsp powered sugar
  • 1 tsp black pepper, ground
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1 egg
  • For Sauce
  • 1 tbsp canola oil
  • 4 cloves garlic, minced
  • 1/3 cup tomato ketchup
  • 1/3 cup rice syrup, honey, or corn syrup
  • 1/3 cup hot pepper paste, less if you lack heat tolerance
  • 1 tbsp apple vinegar
  • 1/4 cup sesame seeds

Instructions

  1. Rinse chicken in cold water. Drain and shake off excess water.
  2. In a large bowl combine all purpose and rice flour with salt, pepper, baking soda and powdered sugar. Mix well.
  3. Lightly beat your egg and add it to dry mixture. Add chicken pieces and mix well with your hands until all the chicken is coated.
  4. Heat 6-7 cups of oil in a wok or frying pan and heat until oil bubbles when chicken is added (about 350-375 F).
  5. Fry for about 10 minutes until chicken is lightly browned Remove from oil on to a grate where oil can drain from chicken. Let them rest for a few minutes.
  6. Fry them again for another 10 minutes until all pieces are golden brown and crunchy.
  7. Sauce Time - Make while chicken is frying
  8. Add 1 Tbsp Canola oil and minced garlic into a pan over medium heat
  9. Add ketchup, rice syrup, hot pepper past and vinegar to pan and simmer for 7 minutes stirring frequently.
  10. Keep warm until chicken is ready
  11. Add twice fried chicken to sauce or together in a large bowl and stir gently with a wooden spoon.
  12. Sprinkle with roasted sesame seeds and server with warm rice.
http://www.culinarycafe.com/2013/01/23/spicy-korean-fried-chicken/

Fresh Strawberry Pie

Fresh Strawberry Pie

Prep Time: 0

Yield: 1

Fresh Strawberry Pie

This pies doesn't use the standard strawberry pie glaze you make your own and it is awesome.

Ingredients

  • 4 pints (about 3 pounds) fresh strawberries, washed
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 2 tsp Sure-Jell for low-sugar recipes
  • 1/2 tsp Salt
  • 1 Tbsp lemon juice
  • 1 baked pie shell
  • Whipped cream topping

Instructions

  1. Sort your strawberries, any that are less than perfect should be separated out. You will need to end up with 6 ounces (1 1/2 cup) of strawberries in the less than perfect pile.
  2. Process your imperfect strawberries in the food processor until they are a smooth puree. You should end up with around 3/4 cup puree.
  3. Whisk sugar, cornstarch, Sure-Jell, and salt in a medium saucepan.
  4. Stir in berry puree, making sure to scrape the corners of the pan.
  5. Cook over medium to high heat, stirring constantly and bring to a full boil. Boil while scrapping the bottom and sides vigorously for 2 minutes.
  6. Transfer to a large boil and in lemon juice.
  7. Let cool to room temperature.
  8. While waiting pick over remaining berries, cut biggest berries in half and select 2 pounds of your best berries.
  9. Add berries to cool jell and gently fold to coat berries with glaze.
  10. Scoop the coated berries into the ready pie crust. Arrange with cut sides down and a bit mounded in the middle.
  11. Refrigerate pie until chilled, about 2 hours.
  12. Pie should be served within 5 hours of being made to keep it from turning into mush.
  13. Added whipped cream as you serve!
http://www.culinarycafe.com/2011/06/18/fresh-strawberry-pie/

Creamed Fresh Asparagus Soup

asparagus soup

Creamed Fresh Asparagus Soup

Prep Time: 0

Yield: 4

An extremely simple and delicious soup.

Ingredients

  • 3 lbs Aparagus spears, tips and ends removed and chopped into one inch pieces
  • 1 small onion, diced
  • 2 garlic cloves, smashed and finely diced
  • ½ tsp white pepper
  • 2 cups chicken broth
  • 1 cup heavy cream
  • salt to taste

Instructions

  1. Saute onions in butter until translucent.
  2. Add Asparagus and garlic, continue to saute for 10 minutes.
  3. Add chicken broth and cook until Asparagus is tender.
  4. Once the Asparagus is tender either use an immersion blender or a blender to blend until smooth. Add cream and add salt if needed.
  5. Serve immediately.
http://www.culinarycafe.com/2011/05/17/creamed-fresh-asparagus-soup/

Green Chile Chicken and Rice Wraps

Green Chile Chicken and Rice Wraps

Prep Time: 0

Yield: 4

Green Chile Chicken and Rice Wraps

This recipe is made in a rice cooker and is very simple to make.

Ingredients

  • 1 1/2 cups medium-grain rice, such as Calrose
  • 3 cups chicken broth
  • 1 4-ounce can diced green chiles with liquid
  • 1 small onion, chopped
  • 1 lb boneless skinless chicken breast, cut into 1/2-inch chuncks
  • 1 tsp salt
  • 1 tbsp cumin, ground
  • 1/4 tsp cayenne pepper
  • 1 tsp chili powder
  • 6 flour tortillas
  • 1 cup sour cream
  • 2 tbs fresh cilantro, chopped
  • 1 t

Instructions

  1. Place the rice, chicken broth, chiles in the inner pot and stir.
  2. Add the onion, chicken then the seasonings, lightly stir, then cover and press the white rice button.
  3. Wait 25 minutes then loosely wrap the four tortillas in a paper towel and place them in the steam tray and place in cooker.
  4. Combine the sour cream, cilantro and chives in a small bowl.
  5. When the cooker is finished carefully remove the steam tray and check the chicken with tip of a knife to determine that the chicken is cooked through and no pink remains.
  6. Serve by spooning mixture into the tortillas and topping with sour cream and cheese before serving.
http://www.culinarycafe.com/2011/04/14/green-chile-chicken-and-rice-wraps/

Funeral Potatoes

Funeral Potatoes

Prep Time: 0

Yield: 8

Funeral Potatoes

This classic casserole just happens to also be a best seller at the Cracker Barrel Restaurants as their Hashbrown Casserole, you can make this wonderful side dish, you don’t even need to be an experienced cook to make this dish, it is easy.

Ingredients

  • 2 pounds frozen Hash Browns
  • 8 ounces Sour cream
  • 1 can Cream of Chicken Soup
  • 1/4 cup butter or margarine
  • 1/2 cup chopped onion
  • 2 cups grated Colby Cheese, Cheddar or other Cheeses can be substituted

Instructions

  1. Place potatoes in a greased 9×13 inch pan.
  2. Season with salt and pepper.
  3. Melt butter in the microwave.
  4. In a bowl add minced onions, sour cream, and cream of chicken soup, and melted butter.
  5. Mix these items together.
  6. Pour soup mixture over potatoes; sprinkle with Cheddar Cheese.
  7. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.
http://www.culinarycafe.com/2011/03/25/funeral-potatoes/

Matcha Buttercream Frosting

Matcha Buttercream Frosting

Prep Time: 0

Yield: 1

Matcha Buttercream Frosting

A brilliant green frosting with something healthy to hide.

Ingredients

  • 1 stick unsalted butter, room temperature
  • 2 tablespoons heavy cream
  • 1 tablespoon matcha powder
  • 3 cups powdered sugar, sifted

Instructions

  1. Mix matcha in with the cream to make a paste.
  2. Beat butter briefly, scrape bowl.
  3. Add the sifted powdered sugar and matcha paste.
  4. Beat until smooth.
http://www.culinarycafe.com/2011/03/15/matcha-buttercream-frosting/

Matcha Green Tea Cupcakes

Matcha Green Tea Cupcakes

Prep Time: 0

Yield: 24

Matcha Green Tea Cupcakes

Beautiful green cupcakes that are so perfect for Spring parties or St Patrick's Day.

Ingredients

  • 24 cupcake papers
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 cup milk
  • 2 tablespoons Matcha tea
  • 4 recipes Matcha Buttercream Frosting

Instructions

    For Cupcakes:
  1. Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs plus egg yolks one at a time, beat for 30 seconds between each. Whisk together flour, baking powder, and salt in a bowl. Add to batter and mix to combine. Mix matcha in with the milk. Add to the batter and mix until combine. Scoop batter into prepared into cupcake papers. Bake for 22-25 minutes until a cake tester comes out clean.
  2. For Sheetcake:
  3. Prepare sheet pan by rubbing with butter, covering with parchment, rubbing with more butter, and dusting with flour. Continue with cupcake recipe. Pour into prepared 1/2 sheet pan and smooth flat. Bake for 22-25 minutes until a cake tester comes out clean.
http://www.culinarycafe.com/2011/03/15/matcha-green-tea-cupcakes/

Champ

Champ

Prep Time: 0

Yield: 6

Champ

This very basic potato side dish is an Irish favorite! Potatoes slathered in butter.. how can that be anything but good!

Ingredients

  • 4 lb Potatoes
  • 2 cups Chopped scallions
  • 10 fl Milk
  • 4 oz Butter
  • Pepper
  • salt to taste

Instructions

  1. Peel potatoes and cook in salted boiling water.
  2. Simmer milk and scallions together for five minutes.
  3. Strain potatoes and mash thoroughly.
  4. Add hot milk, and the scallions, salt and pepper, and half the butter.
  5. Melt the rest of the butter for serving.
http://www.culinarycafe.com/2011/03/02/champ/

Walnut Crumble Pumpkin Pie

Walnut Crumble Pumpkin Pie

Prep Time: 0

Yield: 8

Walnut Crumble Pumpkin Pie

This pumpkin pie is a delicious take on an old time favorite. The sweet crunchy topping and graham cracker crust make it something new and wonderful for your guests.

Ingredients

  • 1 (9 inch) prepared graham cracker crust
  • 1 (15 oz.) can pumpkin (about 2 cups)
  • 1 (14 ounce) can sweetened condensed milk
  • 2 eggs
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/3 cup firmly packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons cold butter
  • 3/4 cup chopped walnuts

Instructions

  1. Preheat oven to 425 degrees F.
  2. In a mixing bowl, combine the pumpkin, condensed milk, eggs, 1/2 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
  3. Bake at 425 degrees F for 15 minutes. Reduce oven temperature to 350 degrees F.
  4. In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. Cut in the butter or margarine until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. Cool and garnish as desired.
http://www.culinarycafe.com/2010/11/10/walnut-crumble-pumpkin-pie/

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