Japanese Somen Salad

This is a very good salad and I have been making it for years.  Its good for potluck dinners as it makes a good size platterful.  This salad calls for 3 Japanese items that can be found in the oriental section of the grocery store.  These items are the somen noodles, nori, and char su. Below is a picture of the nori (seaweed) that is also used to make sushi.  Char Su is actually a Chinese item( Chinese roast pork) not Japanese sorry about that~

On the left is the NORI and on the right is the Char Su Pork

Somen salad



Ingredients

1 pkg	somen noodles
1 c	char su pork, diced
1 md	cucumber, diced
4	stalks of green leaf onion,diced (green part)
1 sm	head of lettuce, thinly sliced
3	eggs, beaten
1/2	sheet nori or more if you prefer

Directions

1

Cook somen noodles as directed in package when cooked place in a colender and run cold water over the noodles and let drain.

2

Then dice the char su, cucumbers, leaf onions.

3

thinly slice the lettuce.

4

place the 3 eggs that have been slightly beaten in a medium heated skillet with oil and cook one side then flip over to the other side to cook.

5

take the cooked eggs out when done and cut into strips.

6

If you want the nori in it. cut the nori into small pieces.

7

NOW YOU ARE READY TO PUT TOGETHER YOUR SALAD!

8

Take out your platter and add the cooked somen noodles to cover the platter.

9

add in layers the lettuce, cucumbers, char su pork, nori, egg strips and leaf onion.

10

When ready to serve pour the dressing over it.
Dressing recipe is listed below.

11

DRESSING:
This needs to be made the night before you are going to use so the flavors blend.

12

1/2 cup Japanese rice vinegar
1/2 cup shoyu sauce (soyu)
1/2 cup sugar ( I used brown sugar)
1/2 teaspoon sesame oil
3/4 teaspoon toasted sesame seeds

13

Place all in a small jar and shake up to mix well.
Store in the refregerator untill ready to use.

Imitation Crab meat Mun Doo

Today I decided to make some Mun doo to use up the imitation crab meat sitting in my refrigerator.  I haven't made this appetizer in awhile so it should hit the spot.  I thought I would post the various stages of preparing this yummy dish so here goes.  I had aleady put the filling in the wrappers before thinking about taking a picture of it .. anyway heres the recipe.

Mock Crab Mun Doo

1/2 lb imitation crab, shredded

1 (8 oz) cream cheese, softened

1/4 cup mayonnaise

1/3 cup thinly sliced green onions

1/4 cup minced water chestnuts

1 teaspoon worcerstershire

1 package  mun doo pi ( or won ton pi )

In a medium bowl combine the ingredients and mix well

Next get the wrappers laid out to add the filling to. I didn't have mundoo pi so I used wonton pi.

The only difference in the two is mundoo pi is round and won ton pi is square shaped.

Next step is to wet around the four sides of mun doo wrapper with water.

And fold over, pressing the sides firmly to seal.

The above mun do are ready to deep fry.  I use my wok and use peanut oil to fry them in.. 

This is what was left after we pigged out!  umm,ummm good!!



Chocolate peanut butter grahams

A few years back my visiting teaching partner and I went to visit one of our sisters at her home for our December visit teaching and before we left this sister gave us a tin of cookies.  Later that day I opened the tin and took out one of the cookies and was I EVER in heaven!!  Later on when I saw this sister I asked for the recipe and she gave it to me.. She said she was at the checkout counter at the grocery store and picked up a TASTE OF HOME magazine and this particular recipe was in there.. Its easy to make and oh so good!!  I don't know who submitted this recipe to "Taste Of Home" magazine but she did us all a favor to post it and IF I find her name I will give her credit here for that recipe.



Ingredients

1 jar(s)	(18 0z) creamy peanut butter
1 pkg	(16 oz) graham crackers,broken into rectangles
1 1/2 lb	milk chocolate candy coating

Directions

1

Spread a rounded teaspoonful of peanut butter on one side of the graham crackers. Top with remaining crackers.

2

In a large heavy saucepan over low heat melt the candy coating (I get melting chocolate in the bulk dept of Win Co store here in Vancouver,WA.)anyway, melt the candy coating until it has melted and smooth. Dip the cookies in coating to completely cover. Allow excess to drip off. ( I use the tines of a fork to do this. Bring covered cookies up with the fork and let it drip inside the pan for a few seconds to drip off.

3

Place on waxed paper lined baking sheets. Let stand until firm. Store in an air tight container in a cool dry place.

Nutella Cheesecake

Here is a cheesecake that is out of this world in taste!  I made this one last Thanksgiving and it really, really is a keeper.  The person who submitted this recipe is from one of many recipe groupsI am on and her name is Anna Maria Sattanie and it is her nutella cheesecake picture I am posting as everyone ate the my version of her cheese cake before I got a chance to take a picture of it.

Ingredients

CRUST
1 1/2 c	chocolate sandwich cookie crumbs
2 Tbsp	sugar
1/2 c	butter, melted
CHEESECAKE
3 pkg	cream cheese, room temp. & softened
1 c	sugar
1/4 c	all purpose flour
1 tsp	pure vanilla extract
2	egg yolks
1	whole egg
1/2 c	milk
1	13 oz. jar of nutella
TOPPING
1 c	heavy whipping cream
1 1/2 c	semisweet chocolate chips
1 1/2 c	toasted hazelnuts (optional)

Directions

1

CRUST: Heat oven to 350 degrees F. In a small mixing bowl, combine crust ingredients. Pat into the bottom of springform pan and bake for 10 minutes.

2

CHEESECAKE: Directions for Filling: In the bowl of a mixer, beat cream cheese, sugar, flour and vanilla extract until just combined. Add egg yolks and egg, beat on low until just combined. Add milk and Nutella and mix completely. Pour filling into springform pan. Reduce oven temperature to 300 degrees F. Place springform pan on a cookie sheet and then place in oven. Bake for 1 1/2 hours, or until center appears set when shaken lightly. Remove and cool on a wire rack.

3
TOPPING: Bring cream to a boil. Pour over chocolate chips. Stir until smooth. Spread evenly over top of cheesecake. Sprinkle toasted hazelnuts over chocolate. Refrigerate cheesecake for at least 4 hours to set.

When I made my cheesecake I used chcolate graham cracker crumbs and I didn't top with the hazelnuts.

Coconut Bon Bon's

This candy is sooo good and I wanted to share it on my blog.  I got this recipe from Wendy Rusch.  It is very easy to make. This is her picture as I can't find the one I took of my bon bon's.

Ingredients

3/4 c	mashed potatoes
4 c	coconut, flaked
4 c	powdered sugar
12 oz	semi sweet chocolate chips
1/2 cake	*parafin wax, optional

Directions

1

Mix together potatoes, sugar and coconut. Place in refrigerator for 1/2 an hour. Shape into 1" balls, place on waxed paper lined cookie sheets. Freeze for 1/2 an hour. Melt chocolate with wax in double boiler. If you opt not to use the wax, I would add 2 Tablespoons of veg oil to the chocolate for smoother melting and dipping. Dip balls and place back on waxed paper. Allow to dry/harden...and Enjoy!
Store in cool place, they freeze really well.
*parafin wax - you can use this if you want, it provides a nicer, more glossy texture on the bonbon...don't melt so easily in your fingers...but you really don't need it.



No Fail Divinity Candy

I had always been leary of making divinity because of weather conditions that might make it FLOP that is until I tried this recipe from a gal on in my club who's name is Brenda Smith. 

Here is the recipe for this delicious candy.

Ingredients

2 c	sugar
1/2 c	water
1 pinch	salt
1 jar(s)	marshmallow cream
1/2 c	pecans, in pieces

Directions

1

Bring sugar, water, and salt to a rolling boil. Boil for only 2 minutes.

2

Place marshmallow cream in a larger bowl.

3

Pour hot mixture over cream and beat until mixture becomes dull. **

4

Add pecans.

5

Drop by teaspoon onto wax paper. Let cool. Refrigerate.

NOTE:  There is no way I could beat this candy by hand so I used a hand mixer and it worked perfectly!! 

Challah Bread

About a month ago I made my very first Challah bread from a recipe from a club I belong to and the woman who submitted it is Wendy Rusch.

Here is my version same recipe but I added some craisins to mine. I braided it in three braids but next time I will make the braids a little tighter as you can see when it baked the ropes of braids did not show up as well as it should have but what can I say.. it was a first time LOL

This is how it looked as I was ready to put in the oven.

And below is how it looked when I took it out of the oven. I must say it tasted good though!

Ta daaaa!!

Here is the recipe!



Ingredients

1 1/2 c	warm water, 110-120 degrees
1 Tbsp	sugar
2 pkg	yeast
1/2 c	honey
1 Tbsp	oil
4	eggs, room temp
1 1/2 tsp	salt
5 c	flour, plus more
optional	course sea salt, seseame seeds or poppy seeds Directions 1 Combine warm water, sugar and yeast in large mixing bowl. Let stand 5-10 min. Then add in honey, oil, eggs, salt and 5 cups of flour. Turn mixer on with dough hook attachment and mix well, once all mixed together add 1/2c flour at a time with mixer running on low-medium until dough is smooth and pulls away from sides of bowl, then knead with mixer for 4-5 min. In total I added 1 1/2c flour extra, this will vary depending on the humidity levels in your area. Once done kneading, turn into a sprayed or oiled bowl, flip dough over as to coat bother sides, cover with a tea towel and place in warm area to rise. It should rise at least one hr or until doubled in size. 2 Remove towel and punch down, dump onto a lightly floured surface and cut dough into 6 pieces for 2 braids or into 2 if you just want loafs. For loafs, spray to pans and place dough halves into them, cover and let rise 30-45 min. For braids, take 3 pieces of dough, roll stretch and pull into 3 rope shapes, pinch together three ends and tuck under loaf, braid! and pinch together the ends and tuck under, place onto sprayed or greased sheet pan, repeat with rest of dough and place onto same sheet pan. Cover and let rise 30-45 minutes in warm place. 3 Preheat oven to 325. In a small bowl, beat 1 egg with 1T milk and brush over loafs, sprinkle course sea salt or sesame seeds or poppy seeds over top, if desired. You can just do the egg wash and call it good as well! And when oven is preheated place loafs into oven bake 15 min and turn pans around, then bake another 15 to 25 min. until a beautiful brown color...remove from oven, if desired, you can brush melted butter over top. Cool on wire racks. ENJOY!!!