Strawberry Cheese Ring

This is a great party spread, sweet and savory at the same time.


Ingredients:
4 ounces cream cheese, softened
1 cup mayonnaise
2 cups (8 ounces) shredded sharp Cheddar cheese
2 cups (8 ounces) shredded mozzarella cheese
3 green onions, finely chopped
1 cup chopped pecans
Garlic salt and cayenne pepper to taste
1/4 cup strawberry preserves (You can substitute with raspberry preserves or hot pepper jelly)

Directions:
1. Combine all the ingredients except the jam

2. Spread into a plastic wrap-lined 9-in. round dish. Refrigerate until set, about 1 hour.

3. Invert onto a serving plate; spoon the strawberry jam in the center of the ring.

4. Serve with assorted crackers.

Delicious!!

Nacho Cheese Dip

After I post this recipe, my sister might be screaming. I have to show off my experience of American food for my family in Thailand and they are crazy about Nacho Cheese. They said next time I don’t have to bring anything for them except Velveeta and Rotel.

Nacho Cheese is an American favorite party dip. There are a lot of many different recipes and very easy to make. My favorite recipe is so simple. Many peoples like to use sausage instead of ground beef but it's too salty for me because the chips have salt already.

Ingredients:
1 lb Velveeta Cheese, cut into cubes
1 (10 oz) can Rotel Hot tomatoes and green chilies (drain half the water from the can)
1 pound ground beef
Tortilla chip.

Directions:
In a skillet, brown beef and break it up into crumbles; drain off excess fat. Combine cheeses, rotel and meat in the slow cooker and set on high until melted together. Cover and stir occasionally. Serve warm with tortilla chips.

Asian Chicken Wings…ปีกไก่น้ำมันหอย

Ingredients:
2 pound chicken wings
1 tablespoon minced ginger (I don’t use it)
1 tablespoon granulated sugar
½ teaspoon salt
¼ teaspoon ground black pepper
3 cloves garlic, minced
1 tablespoon brown sugar
3 tablespoons oyster sauce
2 1/2 tablespoons soy sauce
2 tablespoons sweet dark soy sauce or substitute with blackstrap molasses
10 dried shiitake mushrooms (optional)
1-2 cups Water


Directions:
1. Soak shiitake mushrooms in water until soften (about 20 minutes). Squeeze dry and discard the steams, keep the water used in soaking the mushrooms.


2. In a large bowl, mix together chicken wings, minced ginger, sugar, salt and ground black pepper. Cover and refrigerate for 30 minutes.


3. In a medium bowl, combine together brown sugar, oyster sauce, soy sauce and sweet dark soy sauce.

4. In large skillet, heat 2 tablespoons vegetable oil over medium high heat. Add chicken wings and slowly brown them on all both sides about 3 minutes. Drain excess fat and set aside.


5. The same pan, add shiitake mushrooms and fry them about 4 minutes. Add minced garlic and fry for 1 minute. Add fried chicken wings and sauce mixture. Add water from the shiitake mushrooms and extra water enough to cover chicken wings and stir. Simmer on over low heat about 1 hour.

I like to pour the sauce over the rice or noodles. It’s deeeelicious!!

This recipe is from Khun Cake at www.kruaklaibaan.com Thank you for sharing your great recipe.

Bacon-Cheese Pull-Aparts

It can be used for side dish or for breakfast or appetizer. So easy and very flavorful!!

Ingredients:

• 1 egg
• 2 tablespoons milk
• 1 can (16.3 oz) refrigerated buttermilk biscuits
• 5 slices bacon, cooked and cut into ½ inch pieces
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions (4 medium)
• 1/4 teaspoon garlic powder
• A little pinch of salt to taste (optional)

Directions:
1. Heat oven to 350°F. Spray 11x7- or 12x8-inch (2-quart) glass baking dish with cooking spray.

2. In large bowl, beat egg, milk, garlic powder and salt with wire whish until smooth.

3. Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into baking dish; arrange biscuit pieces in single layer. Bake 28 minutes or until golden brown.

Yum!

This recipe is from www.pillsbury.com

Steamed Bun with Pork Filling

I’ve tried many steamed bun recipe and this is my favorite.

Make: 13 large buns or 26 small buns

Pork Filling:
1 1/2 pound ground pork
1/2 cup water chestnut, finely chopped
1/4 cup green onion, finely chopped
1/4 cup cilantro, finely chopped
3 tablespoon oyster sauce
3 tablespoons soy sauce
1 tablespoons sugar
1/4 teaspoon salt
1 tablespoon sesame oil, optional
2 tablespoon chinese cooking wine or red wine, optional
1 teaspoon ground black pepper
1 tablespoons corn starch
1/4 teaspoon baking soda

2 hared boiled eggs, cooled and quartered, optional

Directions:

Mix all ingredients together except hard boiled eggs; keep in the refrigerator until ready to use.

Dough A:
350 gram cake flour or all-purpose-flour
1 (7-10 gram) package active dry yeast
1 cup (230 gram) warm water (120-130 degrees F)

Dough B:
150 gram cake flour or all-purpose-flour
1 tablespoon baking powder
½ teaspoon salt
125 gram sugar
50 gram shortening or 3-4 tablespoon vegetable oil

Paper cupcake holders or wax paper cut into 3x3 squares

Directions:
1. Place flour and yeast in the bread machine in order recommended by the manufacturer. Add water and then select dough cycle and press start for 30 minutes. Place in a greased bowl, cover and let rise in a warm place until doubled.


2. Sift the flour, baking powder, salt and sugar together. After the dough has doubled in size; place the dough back (from step 1) in the bread machine add flour mixture. Select dough cycle and press start for 5 minutes. Add shortening; knead for 10-15 minutes and let rest for 10 minutes.

3. On a lightly floured surface. Divide the dough into 13 equal pieces (about 30 gram for small or 60 grams for large), and form into balls. Gently flatten the balls and make sure the center is thicker than the edge. Put the meat filling in the center of each circle. Put quarter of the hard boiled egg on the top of the meat. Fold the edges and pinch the top together and give it a twist to seal. Place the bun with pinched side up onto paper cupcake holders or wax paper squares. It will prevent the buns from sticking to the steamer. Repeat with the rest. Cover with a towel and let rise for about 1 hour.

4. Arrange bun in your steamer, 1 inch apart. Steam buns over boiling water for 12-15 minutes. Remove the lid before you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

Serve hot!

This recipe is from Khun Toom at www.pantip.com Thank you for sharing your great recipe.

Buffalo Chicken Dip

Ingredients:

2 boneless skinless chicken breast

8 oz. pkg. cream cheese, softened

1/2 cup ranch salad or blue cheese dressing

1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or Buffalo Wing Sauce

1/2 cup shredded Cheddar cheese

Directions:

Boil chicken until tender,let Cool. Then shred or chop finely. In a non-stick saucepan melt cream cheese, ranch dressing and hot sauce over a low heat, whish until smooth. Add chicken and cheddar cheese mix well, cook until hot.

Tip: For a party buffet table, keep this dip hot in a small crock pot or fondue pot.

This recipe is from www.franksredhot.com

Cheese Biscuits (Like Jim n Nick's)

They aren't biscuits at all and should be called cheese muffins. Easy and delicious!

Make: 24 mini muffins

Ingredients:
1 1/2 cups all purpose flour
1 cup sugar (I used ¾ cup of sugar)
1 cup shredded cheddar cheese
3/4 cup 2% milk
1 egg
4 teaspoons butter, softened
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon vanilla

Directions:
Beat egg and sugar together, add butter and mix well. Add milk and vanilla; mix well. Add flour,baking powder and salt mix again. Fold in cheddar cheese. Fill into greased mini muffin pan. Bake in preheated oven at 400 degrees for about 12-15 minutes or until a toothpick comes out clean.

Stuffed Mushroom with Cream Cheese

Ingredients:
12 whole fresh mushrooms or 2 big portobello mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder or garlic powder
1/4 teaspoon ground cayenne pepper
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared baking sheet. Bake for 30-35 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts

Negimaki (Japanese Steak Rolls)

Ingredients:
1 pound sirloin steak
Asparagus
Green onions
Salt and pepper for seasoning

For marinade:
6 tablespoons rice vinegar
6 tablespoons dark soy sauce
4 tablespoons brown sugar
1 tablespoon sesame oil

Directions:
1. Thinly slice the steak lengthwise into 2 to 3 slices, one-eighth-inch to one-fourth-inch thick. Place a steak slice flat on a cutting board and pound to flatten. Season the sliced steak with salt and pepper.

2. Put two asparaguses and a green onion in the middle of a steak. Roll the steak tightly around asparaguses and green onions then secure with a toothpick, put in an ungreased pan.

3. In the bowl combine rice vinegar, dark soy sauce, brown sugar and sesame oil. Pour the mixture onto the steak rolls, refrigerate for 10 minutes. Bake at 350 F for 15-20 minutes.

4. When the steak rolls are done, pour marinate sauce into a small bowl. Microwave about 2 minutes until sauce is a little bit thick. Spoon the sauce over the sliced rolls, and serve.

This recipe is from Mrs. Poo at www.BlogGang.com Thank you for sharing you recipe.

Cranberry Meat Balls

For meatballs:

2 pound lean ground beef
2 eggs, beaten
1 cup bread crumbs
4 tablespoons milk
1/4 cup minced onion
1/2 teaspoon salt
1/4 teaspoon black pepper

Sauce:
1 can (16 ounces) jellied cranberry sauce
3/4 cup ketchup
1/4 cup hot sauce
3 tablespoon brown sugar
1 tablespoon lemon juice

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, mix together the ground beef, egg, bread crumbs, milk, minced onion, salt and black pepper mix well. Roll into small meatballs.

3. Bake in preheated oven for 20 to 25 minutes, turning once.

4. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, ketchup, chili sauce, brown sugar, and lemon juice. Cook, stirring frequently, until the cranberry sauce is melted. Add meatballs, and simmer for 1 hour before serving.