Coconut Panna Cotta

This is my friend Pamg's recipe

1 can of coconut milk, 1/2 cup heavy cream,1 tbl of sugar, 1/3 cup of water, 1pkg of unflavor gelatin.

In a mixing bowl, dessolve gelatin in water.  In a sauce pan, heat coconut milk and sugar on a medium heat until simmering.  Pour coconut milk into gelatin mixture,  add heavy cream, then mix well.  Pour into ramekins and chill in the fridge for at least 2 hrs.

Mango sauce : mix 1/2 of mango pulp and 1/2 cup of mango juice

Mexican Wedding Cookies

 

1cup (2 sticks) butter, softened,1cup powdered sugar, divided, 1 tsp. vanilla, 2 cups flour, 1 cup finely chopped Pecans, 1 1/2 cups of Pringles crumbs, 1/2  cup shredded coconut

 

Preheat oven to 350°F. Beat butter, 1/2 cup of the powdered sugar and the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour and pecans, beating on low speed after each addition until well blended, then add Pringles crumbs and shredded coconu and mix well.

   

Shape dough into 1-inch balls. Place, 1-1/2 inches apart, on ungreased baking sheets. 

   

Bake 14 to 15 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies in remaining 1/2 cup powdered sugar until evenly coated; place on wire racks. Cool completely. Store in tightly covered container at room temperature.

Sugar Coated Pecans

    
     1 egg white, 1 tsp water, 1 cup suger, 3/4 tsp salt, 1/2 tsp cinammon, 1 pound pecan halves

1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

Chive Turnovers (Jiou Cai He Zi 韭菜盒子）

Recipe : http://cinnybear.wordpress.com/2011/04/29/chive-turnovers-%E9%9F%AD%E8%8F%9C%E7%9B%92%E5%AD%90-jui-cai-he-zi/ (w/o pork, shrimp)

Happy Easter - Easter Angel Eggs

10 large eggs, 2 oz smoke salmon finely chopped, 3 tbl light mayo, 1/4 cups of cucumber chopped,
2 tsp chopped dill, plus sprigs for garnish.

Directions

1. In 4-quart saucepan, place eggs and enough cold water to cover by at least 1 inch; heat to boiling on high. Immediately remove saucepan from heat and cover tightly; let stand 15 minutes. Pour off hot water, and run cold water over eggs to cool. Peel eggs.
2. Slice eggs lengthwise in half. Gently remove yolks and place in medium bowl; with fork, break yolks into chunks. Reserve 1 tablespoon chopped salmon. To egg yolks, add mayonnaise, cucumber, 2 teaspoons chopped dill, 1/2 teaspoon freshly ground black pepper, and remaining salmon; gently stir until combined. (Egg-yolk mixture and egg whites can be covered separately and refrigerated up to 24 hours.)
3. Place egg whites on serving dish or in jelly-roll pan lined with paper towels (to prevent eggs from rolling). Spoon about 1 tablespoon egg-yolk mixture into each egg-white half. Top eggs with reserved chopped salmon. Cover eggs and refrigerate up to 4 hours. Just before serving, garnish with dill sprigs.

Red Lobster's Cheddar Biscuits

This recipe is from my friend Lisa

2 1/2 cups Bisquick baking mix, 1/2 stick of cold butter, 3/4 cup of whole milk, 1/4 tsp garlic powder
1 cup of grated cheddar cheese

Brush top
2 tbls of melted butter, 1/4 tsp dried parsely flakes, 1/2 tsp garlic powder, pinch salt

Preheat your oven to 4oo degrees.
Combime Bisquick with cold butter dices. Add cheddar cheese, milk and garlic powder. Mix by hand until combined, but don't over mix.

Drop aproximately 1/4 cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

Bake for 15 - 17 minutes or until the tops of the biscuits begin to turn light brown

Mix brush top in a small bowl. Brush the garlic butter over the tops of all the biscuits, then serve.

Happy St. Patrick's day - Pistachio Cake

 

1 package yellow cake mix,  1 package instant pistachio pudding mix, 4 eggs, 1 1/2 cups water, 1/4 cup vegetable oil, 1/2 tsp almond extract, 7 drops green food coloring. 

Preheat oven to 350 degrees F. In a large bowl mix together cake mix, pudding mix, eggs, water, oil, almond extract and green food coloring. Mix and then beat for 2 mins. Pour into a pregreased 10 inch tube pan. Bake for 50-55 minus.  Cool in pan 15 mins. Turn out onto a wire rack and cool completely.