Crullers Doughnuts

Crullers Doughnuts

Prep Time: 1hr 20 min     Cook Time: 15 min    Ready In: 1hr 35 min

Serving Size: 24

INGREDIENTS

1 Cup of Water

1 Cup of Flour

1/4 Cup of Unsalted Butter

1 1/2 Tbs of Sugar

1/2 Tsp salt

4 Eggs

Vegetable for Frying

GLAZE

2 Cup of Icing Sugar

1/4 Cup of Milk

DIRECTIONS

In a pan, bring butter, sugar and salt to a boil. Remove pan from heat and add flour. Stir until all ingredients are well mixed. Return pan and heat for 2 minutes to reduce moisture.


Place the mixture into a mixer with paddle attachment. Add in one egg at a time, mix with medium speed. The dough should be smooth and glossy when the four egg is completely incorporated.

Line sheet pans with wax paper. Fill a pastry bag with dough and with Wilton tip 12 pipe into 24 circles one inch apart. Freeze the dough for one hour, this allows the dough to harden and holds its shape.

Pour vegetable oil into a deep fryer or a large pot, about 2 inches high. Heat oil to 350 degrees. Fry 3-4 crullers at a time. Fry each side for 2 minutes and flip them once or cook until brown. Remove crullers from oil and place them in a brown paper bag to drain and cool down.

In a small bowl, mix together icing sugar and milk. Dip doughnut completely in the glaze and let stand on a plate and cool before serving.

Chicken Pot Pie

Chicken Pot Pie

Pre Time: 5 min     Cook Time: 35 min    Ready In: 40 min
Serving Size: 4


INGREDIENTS

2 Cup of Frozen Vegetables
1 Cup of Diced Mushrooms
2 Cups of Cooked Diced Chicken
1 Can of Cream of Chicken Soup
1 Pkg of Pillsbury Crescent Rolls


DIRECTIONS

Pre-heat oven to 375 degrees.

In a baking dish, mix together frozen vegetable, diced mushroom, chicken and soup together. Use a spoon to level all the ingredients to a flat surface.

Unroll the package of Pillsbury rolls and place it on top of the flat surface.

Bake pie for 40 minutes in the oven.

Let the pie cool for 5 minutes before serving.

Pocky Sticks

Pocky Sticks

Prep Time: 30 min     Cook Time: 15 min       Ready In: 45 min

Serving Size: 40

INGREDIENTS

1 Cup of Butter (at room temperature)

1 Cup of Icing Sugar

1 Egg

1 1/4 Cup of Flour

1 Tbs of Vanilla Extract

DIP

3 Cup of Chocolate Chips

1/2 Cup Cream

Sliced Almonds

DIRECTIONS

In a large bowl, mix together butter, icing sugar and egg. Add in flour and vanilla. Knead the dough until the mixes form into a smooth ball.

Cover the dough and place into the fridge for one hour.

Pre-heat oven to 300 degrees. Line baking sheets with parchment paper.

Divide dough into 40 pieces. Shape into a ball and roll out each piece into batons with your palm. Roll out the pocky stick until it is finger thick and 7 inches long. Place the sticks onto the banking sheets and bake for 15 minutes or until brown.

Let the pocky stick come to cool at room temperature. Melt chocolate and cream in a double boiler. Dip each stick into the chocolate and placed on a baking sheet lined with wax paper. Sprinkle on some almond thins and place pocky stick into the fridge for 15 minutes or until the chocolate has set.


You may use white, milk or dark chocolate for the dip. For more verity, you may also sprinkle coconuts, and other toppings to the pocky sticks.

Marshmallow

Marshmallow

Prep Time: 2 days      Cook Time: 15 min       Ready in 2 days 15 minutes

Serving Size: 12 per pack of Jello Mix

I have made sever batches of jello to mix up the colours. I have used strawberry for pink, lemon for yellow, grape for purple and orange for orange!

INGREDIENTS

1/2 Cup of Hot Water

3/4 Cup of Granulated Sugar

1 Cup Icing Sugar

1 Pkg of Jello (85g)

3 Tbs Corn Syrup

DIRECTIONS

In a medium microwavable bowl, mix together jello powder, sugar and hot boiling water. Stir and heat mixture for 1 minute. Take out the bowl from microwave and stir until mixes are dissolved. Add in corn syrup and stir again until well mixed.

Let the mix sit in the fridge for half and hour or until lukewarm.

Meanwhile, line a square pan with waxed paper. Spray pan with cooking spray, lightly coated.

Beat jelly mixture on high for 12 minutes until stiff. Transfer stiff mixture to pan and spread out to form a even layer. Refrigerate over night.

Place a pieced of was paper over working surface. Sprinkle with some icing sugar to coat surface. Unmould marshmallow from pan. Dust surface with icing sugar, and remove the wax paper. Cut marshmallow into rectangular chucks or cubes and dust each edge with icing sugar and let dry on the counter overnight.

Vietnamese Salad Roll

Vietnamese Salad Roll
Prep Time: 30 minutes            Cook Time: 0          Ready In: 30 min
Serving Size: 20

INGREDIENTS
20 Sheets of Rice Paper Rounds
1 lb Pre Cook Shrimp
1 Pkg Shredded Carrots
1 Cucumber
1 Lettuce

DIP
1/2 Cup of Peanut Butter
1/3 Cup of Soy Sauce
2 Tbs Honey


DIRECTIONS
Julienne cucumber, devein shrimp cut it half. Soak rice papers into cold water for about 1 minute or until it is soften. Place some lettuce, carrots, cucumbers onto the rice paper, line 3 pieces of shrimp one inch apart of the vegetable like the picture above. Fold in both side of the rice paper and roll.

Mix peanut butter and soy sauce until smooth. Add in honey and stir until blended.

Pho

Pho

Prep Time: 30 min     Cook Time: 24 hrs       Ready In: 24 hrs

Serving Size: 10

My girlfriend sent me a link for soup stock recipes. Here is the following link with lots of different basic soup base. http://www.soupsong.com/bstock.html#beef%20stock 

I have used the Vietnamese Spiced Beef Stock recipe that can be found in the above link with some minor adjustments.

INGREDIENTS

SOUP

3 lb Meaty Beef Bones

3 lb Meaty Chicken Bones

20 Cups of Water

2 3-inch piece of ginger

2 Large Onions

4 Tbs Salt

6 Whole Star Anise

2 Cinnamon Sticks

3 Bay Leaves

8 Whole Cloves

2 Tbs of Sugar

4 Tps Fennel Seeds

NOODLE

1 Bunch of Flat Leave Cilantro Finely Chopped

1 Bunch of Green Onion Finely Chopped

1 Bunch of Thai Basil

1 Lime cut into 8 pieces

5 Cups of Bean Sprouts

60 Tthinly Sliced Fatty Beef

10 Beef Balls

3 Pkg Rice Noodles

DIRECTIONS

 I have used two large pot for this recipe because I was having a few friends over for dinner. Boil water and add in bones, let it boil for about 5 minutes and drain to remove impurities. Add in water and salt along with the bones to return to a boil.

Pre-heat oven to 400 degrees. Cut onions into large cubes. Bake the onion and ginger for 10 minutes. Add onions and ginger to the pot. Wrap all other spices into a cheesecloth and add into the soup to boil.

Reduce heat to medium and allow soup to simmer for 2 hours. Turn off heat and put the soup in the fridge over night.

Take the soup out of the fridge and skim of the fat. Bring soup to boil and simmer for 2 hours. Remove bones and spices. Add in salt to taste. Cut beef balls in half and add into the soup stock let it cook for 10 minutes.

In a separate pot, bring water to boil and add in rice noodles. Cook noodles for 6-8 minutes. Portion 10 bowls of noodles, top with thinly raw slices of fatty beef. Pour hot soup onto the raw beef and top with greens and sprouts.

Coconut Cupcakes

Coconut Cupcakes
Prep Time: 10 min    Cook Time: 0       Ready In: 10 min
Serving Size: 4

INGREDIENTS
4 Cupcakes
1/2 Cup of Shredded Coconut
12 Chocolate Easter Eggs
1/2 Cup of Butter Cream


DIRECTIONS
Ice the cupcake with butter cream. Place shredded coconut into a plate or a bowl large enough for one cupcake to dip into. Dip cupcake with coconut, the butter cream should act as a glue to combine the coconut with the cupcake. Place 3 chocolate eggs on top of the coconut and Enjoy!

Chicken Cupcakes for Easter

Chicken Cupcakes for Easter

Prep Time: 10min    Cook Time: 0    Ready In: 10 min

Serving Size 4

INGREDIENTS

4 Cupcakes

1/2 Cup of yellow butter cream

1/4 Cup of Fondant

10 ml of Black Edible Gel

Food Colourings

DIRECTIONS

Top each cupcake with yellow butter cream about 1/4 inch thick. Roll out white fondant into 1/8 inch and cut 8 quarter size circle. 

With the left over fondant, add in one drop of red and 2 drops of yellow food colouring. Mix together until the colour is well blended. Roll out the orange fondant into 1/8 inch thick and cut 4 triangles, 1cm by 1cm by 1cm.

With the left over orange fondant, add in one drop of red food colouring and make sure the food colouring is well blended. Roll out the deep orange fondant into 1/8 inch thick. Cut fondant into 12 strips, 1mm by 2cm. Combine 3 strips together at one end of the strip with water to adhere.

Place fondant as the picture above and decorate eye balls with black gel.

BLT

BLT

Prep Time: 5 min     Cook Time 5 min     Ready In: 10 min

Serving Size: 2

INGREDIENTS

4 Pieces of Toast

8 Slices of Bacon

1 Tomato

2 Leave of Lettuce

10 ml Butter

10 ml Mayo

DIRECTIONS

Cook bacon in a pan until crispy, about 5 minutes. Toast bread, spread butter on one toast and mayo on the other. Slice tomato about 1/4 inch thick. Layer tomato, lettuce and bacon onto toast and enjoy.

Tacos

Tacos

Prep Time: 10 min    Cook Time 7 min     Ready In: 17 min

This is a really easy and quick recipe for dinner.

INGREDIENTS

1lb Ground Beef

1 Cup Salsa

1 Bx of Alfalfa Sprouts

1/2 Cup of Grated Cheese

1 Avocado cubed

2 Tomatoes cubed

2 Cup of Arugula

DIRECTIONS

Brown ground beef. Toast up the tacos in a toaster oven.

Assemble taco with your preference of toppings and enjoy.