Simple Bread Pudding

 Ingredients

Yield: 6 to 8 servings

• 2 cups milk
• 2 tablespoons (1/4 stick) unsalted butter, more for greasing pan
• 1 teaspoon vanilla extract
• 1/3 cup sugar
• pinch salt
• 1/2 loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups)
• 2 eggs beaten (4 for more custardy result)

Preparation

1. Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-6 cups baking dish and fill it with cubed bread.
2. Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes or until custard is set but still a little wobbly and edges of brea have browned. Serve warm or at room temperature.

Jordan Marsh's Blueberry Muffins

Ingredients

Yield: 12 muffins

• 1/2 cup softened butter
• 1 1/4 cups sugar (1/2 cup for less sweet)
• 2 eggs
• 1 teaspoon vanila extract
• 1/2 teaspoon salt
• 2 teaspoon baking powder
• 1/2 cup milk
• 2 cups blueberries, washed, drained and picked over
• 3 teaspoon sugar
• optional: cinnamon, 1 teaspoon lemon zest

Preparation

1. Preheat the oven to 375.
2. Cream the butter and 1 1/4 cups sugar until light.
3. Add the eggs, one at a time, beating well after each addition. Add vanilla.
4. Sift together the flour, salt and baking powder, and add to the creamed mixture alternatively with the milk.
5. Crush 1/2 cup blueberries with a fork, and mix into batter. Fold in the remaining whole berries.
6. Line a 12 cup standard muffin tins with cupcake liners, and fill with batter. Sprinkle the 3 teaspoon sugar over the tops of the muffins and bake at the 375 degrees for about 30-35 minutes.
7. Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

Source: NY Times Cooking

Furikake Chex Mix

 INGREDIENTS

For the Party Mix

• 4 cups Corn Chex
• 4 cups Wheat Chex
• 4 cups Honeycomb cereal
• 4 cups Bugles
• 2 cups pretzels
• 1 bag Japanese roasted green pea snack

For the Syrup

• ½ cup unsalted butter (1 stick butter)
• ½ cup sugar
• ¼ cup neutral-flavored oil (vegetable, rice bran, canola, etc.)
• 2 Tbsp soy sauce
• ½ cup brown rice syrup (As mentioned in the post, the classic Furikake Chex Mix recipe calls for Karo Syrup/corn syrup; For the healthier alternative, I chose brown rice syrup as the flavor and texture are closest to corn syrup; you can use honey or maple syrup but I think the flavor is strong.

For the Seasoning

• 1 jar Nori Komi Furikake
• 2 tsp shichimi togarashi (Japanese seven spice)

INSTRUCTIONS

• Preheat the oven to 250 ºF (120 ºC) and gather all the ingredients. This recipe is very flexible and forgiving. Use approximately the same amount of party mix of your choice.
• In a medium saucepan, melt the butter over medium heat. Once melted, add in the brown rice syrup, sugar, vegetable oil, and soy sauce
• Stir to mix until sugar is completely dissolved. Lower the heat to avoid boiling. Remove from heat to cool slightly while you prepare the party mix blend.
• Evenly divide the Corn Chex, Wheat Chex, Honeycomb cereal, Bugles, Pretzels, and Japanese green pea snack into the two large pans.
• Whisk the syrup one more time and make sure it's not separated. Then evenly distribute the syrup over the two pans of the party mix. Using two silicone spatulas, toss the party mix well until evenly coated.
• Evenly distribute the whole bottle of Nori Komi Furikake over the two pans. Toss the party mix well until evenly coated. If you like it spicy, add shichimi togarashi to your liking.
• Bake at 250 ºF (120 ºC) for 1 hour. Take the pans out every 15 minutes (3 times total) to toss it all together.
• Remove from the oven and let cool completely. Toss the party mix every 15 minutes (at least 3 times) to loosen up. If you don't, the party mix will stick to each other while it cools. If that happens, put the pans back in the oven and bake for 15 minutes. The syrup will melt again and become loose. Make sure to toss the party mix every 15 minutes this time!
• Serve and enjoy! If you don't eat it right away, divide the party mix into airtight bags/containers.

To Store

• You can keep in an airtight container or mason jars and store it in a dark, cool place for up to 2-3 weeks or in the freezer for 2-3 months.

Source: https://www.justonecookbook.com/furikake-chex-mix/

Kue Tape

 Ingredients

150 gr tape, mashed (5/8 cup)

 6 eggs 

150 gram butter, melted and cooled (2/3 cup)

150 gram all purpose flour (2/3 cup)

150 gram white sugar (3/4 cup)

Kraft cheese for topping

Steps

Pre heat oven 125C (257F)

Mix sugar and eggs using mixer medium high speed.

Once it's peak, mix tape, continue mixing. Then using spatula mix butter and flour. 

Once all combined, bake until fully cook, approx 30 minutes

Chocolate Chip Cookies

Ingredients

• 1 cup plus 1/4 tablespoons flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon slat
• 1/2 cup (1 stick butter), softened
• 1/4 cup plus 2 tablespoons granulated sugar
• 1/4 bup plus 2 tablespoons packed brown sugar
• 1/2 teaspoon vanilla extract
• 1 large egg, slightly beaten
• 1/2 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 375 F.
2. In a small bowl, combine flour, baking soda, and salt.
3. In a large mixer bowl, cream butter, granulated sugar, brown sugar, and vanilla extract until well combined, smooth and creamy.
4. Add the egg to the creamy mixture, beat well into mixture.
5. Gradually add the flour mixture and combine on the lowest speed.
6. Stir in the chocolate chips.
7. Line a baking sheet with parchment paper.
8. Drop dough by rounded tablespoons onto the baking sheet.
9. Bake for 8 to 10 minutes or until golden brown.
10. Cool on a baking sheet for 5 minutes before removing.

Easy Shrimp & Sausage Gumbo

INGREDIENTS

4 tbsp. butter

1/4 c. all-purpose flour

1 small yellow onion

1 medium green bell pepper, chopped

2 celery ribs, chopped

2 cloves garlic, minced

12 oz. andouille sausage, sliced into 1/2" pieces

1 tbsp. cajun seasoning (without salt)

kosher salt

Freshly ground black pepper

1 bay leaf

1 (15-oz.) can fire-roasted diced tomatoes

2 c. chicken broth (adjusted from 4c to my liking)

1 lb. shrimp, peeled and deveined

3 green onions, sliced

cooked white rice, for serving

DIRECTIONS

• In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until dark caramel colored, about 10 minutes.
• Add onions, peppers, and celery, and stir until softened, about 5 minutes more. Stir in garlic and sausage, then season with Cajun seasoning, salt, and pepper. Stir in bay leaf, diced tomatoes, and chicken broth and bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally, about 1 hour.
• In the last 10 minutes of cooking, add shrimp. Once shrimp is pink and cooked through, taste and adjust seasonings. Stir in green onions, reserving some for garnish.
• Serve spooned on top of white rice.

Source: https://www.delish.com/cooking/recipe-ideas/a54681/easy-seafood-gumbo-recipe/ 

MATCHA DUTCH BABY PANCAKE

INGREDIENTS

• 3 eggs, room temperature 
• 3/4 cup your choice of unsweetened & no flavored milk, room temperature 
• 2 tbsp sugar
• Pinch of salt
• 1/2 cup all propose flour
• 1 tbsp matcha powder (green tea powder)
• 1/2 tsp baking powder
• 2 tbsp unsalted butter
• Mixed berries for garnish
• Agave nectar or honey mixed with a couple drops of vanilla extract (optional)
• Powder sugar for garnish

INSTRUCTIONS

• Place 9 to 10-inch cast iron pan in oven. Preheat oven to 450f.
• Beat eggs in a large mixing bowl. Add milk, sugar and salt and mix well until smooth. 
• Sift flour, matcha powder and baking powder into wet ingredients mixture. Mix everything well with a whisk.
• Carefully, take out hot cat iron pan and add butter. Let it melt completely then pour the batter into pan.  Quickly place pan back to preheated oven and bake pancake for 20 minutes. 
• Remove from oven. Garnish with mixed berries, drizzle agave nectar and dust with powder sugar. Enjoy!

Recipe: https://seonkyounglongest.com/matcha-dutch-baby-pancake/

JAPANESE HAMBAGU (HAMBURG) STEAK

Recipe: https://www.food.com/recipe/japanese-hambagu-hamburg-steak-185151

Ingredients

1lb ground beef
1/2  onion
1 egg
1/4 cup milk
1 cup panko breadcrumbs
pepper (to season)
vegetable oil, for frying
3 tablespoons ketchup
3 tablespoons Worcestershire sauce


Directions

Chop onion finely. Heat vegetable oil in a frying pan and saute onion well and set aside.


Put egg and milk in a bowl and mix well. Add breadcrumb in the bowl and mix lightly and set aside.


Put beef in another bowl and add cooked onion and breadcrumb mixture in it.


Season the beef mixture with salt and pepper. Mix the meat well with hands well. Make four meat balls and toss each ball from one hand to the other hand repeatedly.

Make four hamburger patties and indent the center of each one with a finger. Heat oil in a pan and saute hamburgers over medium heat.


Turn over and saute the other side. Add 1/4 cup of hot water in the pan and put lid and steam hamburgers for a few minutes.


Remove the lid and cook until the water is gone. Transfer hamburgers into individual plates.


Add ketchup and Worcestershire sauce in the pan after hamburgers are removed. Mix quickly over low heat to make sauce. Pour the sauce over hamburgers.

Brazilian Cheese Bread

Recipe: https://www.simplyrecipes.com/recipes/easy_brazilian_cheese_bread/

INGREDIENTS

1 large egg*
1/3 cup extra virgin olive oil
2/3 cup milk
1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed, about 66 grams) grated cheese, your preference, we get good results with feta cheese (no need to grate), or fresh farmer's cheese (if using fresh farmer's cheese, you may want to add another 1/2 teaspoon of salt)
1 teaspoon of salt (or more to taste)

*It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.
Special equipment:

One 24-well or or two 12-well mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.

Direction

• Pre-heat oven, prepare mini-muffin tin: Preheat oven to 400°F. Spread a small amount olive oil around the insides of each well of a mini-muffin tin.
• Blend ingredients: Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
• Pour into mini-muffin tin: Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.
• Bake: Bake at 400°F in the oven for 15-20 minutes, until all puffy and nicely browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.
Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.

Mochi Cake

Recipe: http://weekofmenus.blogspot.com/2010/07/mochi-cake-proof-that-being-competitive.html

Makes one 9X13 pan, or 24 squares

Ingredients

1 lb box of mochiko flour (3 cups equivalent) 
2 1/2 cups of sugar
2 teaspoons of baking powder
1/4 teaspoon salt
2  14 oz cans of coconut milk - not lowfat (I used two cans of 13.5 oz)
5 large eggs
1/2 stick of butter (1/4 cup of butter) melted and slightly cooled
1 teaspoon of vanilla extract

Directions

Preheat oven to 350.  Grease a 9X13 baking pan.

In a large mixing bowl, whisk together mochiko flour, sugar, baking powder, and salt.

In a separate bowl or large measuring cup (4 cup capacity), beat eggs, then add coconut milk, melted butter and vanilla extract.

Carefully pour the wet ingredients over the mochiko flour mixture and whisk until mixture is smooth and uniform in texture.

Pour batter into greased 9X13 pan.  Carefully smooth out the top.

Bake for 90 minutes, until top is golden brown and the cake begins to pull away from the sides of the pan.

Allow cake to cool for about 30 minutes on a rack, and then carefully flip it out and cut into 24 squares, or the size of your choice.  Can store mochi cake for three days, covered.

Banana Bread

Recipe: https://www.food.com/recipe/best-banana-bread-2886

Ingredients

1⁄2 cup butter, softened
1 cup granulated sugar
2 eggs, beaten
3 bananas, finely crushed (for serious and extreme moist and delicious, try 4 bananas)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla (optional)

Directions

• Preheat oven to 350º / 180º.
• Cream together butter and sugar.
• Add eggs and crushed bananas.
• Combine well.
• Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
• Mix just until combined. Do not overmix.
• Pour into greased and floured loaf pan.
• Bake at 350º / 180º for 60 minutes.
• Keeps well, refrigerated.

Kimchee Fried Rice

Recipe: https://cooking.nytimes.com/recipes/1018097-kimchi-fried-rice

Ingredients
3 tablespoons unsalted butter
½ small onion, medium dice
1 cup roughly chopped kimchi (6 ounces)
2 tablespoons kimchi juice, or to taste
½ cup small-dice Spam, ham or leftover cooked meat
2 cups cooked, cooled rice (preferably short-grain)
2 teaspoons soy sauce, or to taste
1 teaspoon sesame oil, or to taste
2 teaspoons vegetable oil
2 eggs
 Salt to taste
 Crumbled or slivered nori (roasted seaweed) for garnish
 Sesame seeds for garnish


PREPARATION
1. In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.

2.Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.

3. Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.

Braised Short Rib Instant Pot

Recipe: https://www.pressurecookrecipes.com/instant-pot-short-ribs/

Ingredients

• 6 - 10 pieces (1116g) bone-in short ribs (1.5 - 2 inches thick)
• 6 cloves garlic , crushed and chopped
• 2 (300g) small onions , sliced
• 2 (170g) medium carrots , chopped
• 2 ribs (90g) celery , chopped
• ½ cup (125ml) red wine (Cabernet Sauvignon)
• ½ cup (125ml) unsalted chicken stock or good quality beef broth
• 2 tablespoons (30ml) balsamic vinegar
• 1 - 1.5 tablespoon (14-21g) brown sugar
• 1 tablespoon (15ml) regular soy sauce
• 1 tablespoon (15ml) fish sauce
• 1 tablespoon (15ml) olive oil
• 2 bay leaves
• A pinch dried thyme
• Kosher salt and ground black pepper to taste

Thickener:

• 2.5 tablespoons (22.5g) cornstarch
• 3 tablespoons (45ml) cold water

Mashed Potatoes (Optional):

• 3 - 4 russet potatoes , halved
• 100 ml whole milk
• 1 - 2 tablespoons (14g - 28g) unsalted butter

Instructions

• Brown Short Ribs in Instant Pot: Heat up Instant Pot using Sauté More. Wait until it says HOT (prevents short ribs from sticking to the pot). Add 1 tbsp (15ml) olive oil in Instant Pot. Season one side generously with salt and black pepper. Add in 5 pieces of short ribs, then brown each side for 4 minutes. While one side is browning, season the other side with more salt and black pepper.
  

  *Pro Tip: Avoid overcrowding by browning short ribs in batches.
• Saute Onion & Garlic: Set aside the browned short ribs. Add in sliced onions, and saute until soften (~ 3 minutes). Add in chopped garlic, and saute until fragrant (~30 seconds).
• Saute Veggies & Spices: Add in chopped carrots, celery, a pinch of dried thyme, and 2 bay leaves, then saute for 2 minutes.
• Deglaze Instant Pot: Pour ½ cup (125ml) red wine in Instant Pot and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix. Let the wine simmer for a minute to allow some of the alcohol to evaporate.
• Pressure Cook Short Ribs: Add 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1-1.5 tbsp (14-21g) brown sugar, 2 tbsp (30ml) balsamic vinegar, and ½ cup (125ml) unsalted chicken stock in Instant Pot. Carefully add in browned short ribs + meat juice.
  

  If you are making mashed potatoes: Cut 3 - 4 potatoes in half, then place them in a stainless steel bowl. Layer the bowl on top of the short ribs. 
  

  Then, pressure cook:
  

  -With Potatoes: High Pressure 42 minutes + Natural Release 15 minutes
  

  -No Potatoes: High Pressure 45 minutes + Natural Release 15 minutes
• Optional - Make Mashed Potatoes: Drain & transfer the potatoes to a larger mixing bowl. Mash the potatoes with a potato masher. Mix in 100ml whole milk and 1 – 2 tbsp (14g -28g) unsalted butter. Season to taste with salt & pepper.
• Thicken & Seasonings: Carefully set aside the short ribs. Mix 2.5 tbsp (22.5g) cornstarch and 3 tbsp (45ml) cold water together in a small mixing bowl. Bring the sauce to a simmer and add the cornstarch mixture one third at a time to thicken the red wine sauce until desired thickness. Taste and season with more salt, black pepper, and brown sugar if necessary (For reference: we added 3 large pinches of salt).
• Serve Short Ribs: Carefully place the short ribs back in the sauce to keep them hot. Serve & be prepared for your guests to beg for more of this deliciously beautiful creation!

Notes

Brown Sugar: be sure to adjust the sweetness level to your taste. Use 1 tbsp (14g) brown sugar for less sweet; 1.5 tbsp (21g) brown sugar if you enjoy a sweeter sauce.

Chocolate Banana Muffin

3 very ripe bananas

½ cup vegetable oil

2 eggs

½ cup light-brown sugar

1½ cups all-purpose flour

3 Tbsp unsweetened cocoa, sifted

1 tsp baking soda

1. Preheat oven to 400°F and line a muffin pan with paper cups. Mash bananas by hand or with a mixer.



2. While still mashing, add the oil, then the eggs and sugar.



3. Mix the remaining ingredients together; beat gently into the banana mixture, then spoon into cups.



4. Bake 15–20 mins. Cool slightly in pan before removing to wire rack.

Serves 12.

Source: Original Nigella Lawson's Recipe or this one already converted into cups

Garlic Noodle and Roasted Crab

Crustacean-inspired Garlic Noodles Recipe

Ingredients:

1 lb fresh noodles
4 tablespoons olive oil
3 cloves garlic (pounded)
4 tablespoons unsalted butter
2 tablespoons garlic powder
2 1/2 teaspoons chicken bouillon powder
2 1/2 teaspoons oyster sauce
5 teaspoons grated parmesan cheese

Method:

Rince the noodles with cold water and set aside. Heat up a pot of water and let it boil. Boil the noodles in the hot water until they are done, drain the water, and set aside to cool down the noodles.

In a pan, saute the garlic with the olive oil in medium heat. The purpose is to infuse the olive oil with garlicky flavor. Discard the garlic and then add in 4 tablespoons of butter and turn the heat to low. Add in the chicken bouillon powder, garlic powder, oyster sauce and blend well. Set aside to let it cool.

Once the garlic mixture is cool and the noodles are cool at room temperature, pour the garlic mixture over the noodles and toss them together to blend well. Add in the grated parmesan cheese, toss well, and serve immediately.

Crustacean-inspired Roasted Crab Recipe

Ingredients:

1 Dungeness Crab (about 2 lbs)
1 stick unsalted butter/8 tablespoons
3-4 cloves garlic (chopped coarsely)
2 teaspoons chicken bouillon powder
2 teaspoons black pepper (cracked using a mortar and pestle)
1/4 teaspoon sugar

Method:

Clean and chop the crab into small pieces. Heat up the butter in a wok (between medium to low heat) and saute the garlic until aromatic, but not brown. Add in the black peppers, chicken bouillon powder, and then add in the crab and stir well. Add in the sugar and cook the crab until half done.

Dish out and bake it in the oven at 350 degree F for 25-30 minutes. Serve hot with garlic noodles..

Source

Miso Glazed Cod

Ingredients
6 (6-ounce) black cod fillets, or regular cod fillets
1/3 cup low-sodium blond or white miso
1/4 cup dark brown sugar
1 teaspoon toasted sesame oil
2 tablespoons mirin (Japanese cooking wine)
Toasted sesame seeds and scallions, for garnish, optional

Directions
Preheat broiler.

Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.

Brush about 2 tablespoons miso glaze on each fish fillet. Marinate for at least 30 minutes, or up to 1 hour. Place fish under broiler for 3 to 4 minutes, or until top is slightly charred and glaze has caramelized. Remove fish from oven and brush with remaining glaze. Lower oven to 375 degrees F. Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked.

If desired, serve with toasted sesame seeds and scallions.

Source: Food Network

Notes: I made this one last night. It's quick and easy and tasted good. I added enoki mushroom on top the fish and napa cabbage on the side and cover it with foil and baked it in 25 min. I found out it's missing salt so I added a little bit of soy sauce after that. Next time I'll add a little bit of soy sauce to the marinate mix. Will make this one again.

Magnolia’s Famous Banana Pudding

Ingredients:
half a can of condensed milk
2 cups of cold water
jell-o instant vanilla pudding
600ml of heavy cream
nilla wafers
banana
cocoa powder

how to make:
mix a half can of condensed milk with 2 cups of cold water until it dissolves. then pour in the instant vanilla pudding into the milk until it thickens. cover, then chill inside the fridge for at least 4 hours (but i leave it aside overnight)

after the 4 hours is up, i mix the heavy cream until it thickens. then pour in the vanilla pudding into the cream, and fold it until the texture is smooth and mixed evenly. you can chill it again in the fridge for another 4 hours. but i'm too lazy to wait for another 4 hours, so i mix the pudding together after i mix the cream and the pudding

first, i layer the pudding in the bottom of the cup (i used the individual cup or ramekin for better packaging). then layer with banana evenly (the ripe the better), then the nilla wafers. i find that it's best to crumble the wafers first (not too smooth, just break it with ur hand) then put on top of the bananas. later, top it off with another layer of pudding. sprinkle the cocoa powder on top of it.

just leave it in the fridge for another 4 hours (at least) until the wafers softens and the pudding has thicken a bit more. voilaa.. you're done!

the recipes makes about 10-15 cups, depending on the serving size.

Source: here and here

Oyakodon

Ingredients

• 1/4 cup soy sauce
• 3/4 cup chicken broth
• 1/3 cup mirin (sweet rice wine)
• 2 medium-sized boneless and skinless chicken breasts, chopped into bite-sized pieces
• 1 medium onion, finely chopped
• 4 eggs, lightly beaten
• 4 cups of steamed, medium sized rice (already cooked)

Directions

• Already have the hot steamed rice ready (this is about 20 mins by itself)
• In a large saucepan, mix the broth, mirin, and soy sauce. Let it come to a boil
• Add the onion and chicken. Reduce heat and let simmer for 5 minutes (chicken will look nearly cooked through).
• Pour the lightly beaten eggs *GENTLY* into the mixture and cover it well.
• Leave for five to seven minutes, or until egg appears to be cooked through.
• Serve on top of the steamed rice.

Source: Group Recipes

Pumpkin Bread II

Yeah..I looove Pumpkin Bread.

INGREDIENTS

* 3 cups canned pumpkin puree
* 1 1/2 cups vegetable oil
* 4 cups white sugar
* 6 eggs
* 4 3/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons ground cinnamon
* 1 1/2 teaspoons ground nutmeg
* 1 1/2 teaspoons ground cloves


** **
DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and
flour three 9x5 inch loaf pans.
2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs.
Combine the flour, baking powder, baking soda, salt, cinnamon,
nutmeg, and cloves; stir into the pumpkin mixture until well
blended. Divide the batter evenly between the prepared pans.
3. Bake in preheated oven for 45 minutes to 1 hour. The top of the
loaf should spring back when lightly pressed.

Source: Recipe from Allan

Pumpkin Bread I

3 1/2 cups flour
3 1/2 cups sugar
2 teaspoons baking soda
2 teaspoons salt
1 cup salad oil (I use canola)
1 cup chopped nuts (I use walnuts)
1 cup raisins
4 eggs
2/3 cup water
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon all spice
1 can pumpkin (2 cups)

Put all in a large bowl - beat well. Oil 4 1 lb. coffee cans. Fill 1/2 to 3/4 full
Bake 325 degrees for 1 hour
Cool a little about 10 minutes, turn out of cans ( you can use any size pan, I believe, I always use the coffee cans)

Source: Recipe from Bobbi