Spicy Chicken Thai Soup

 
Recipe By:Chef John posted on allrecipes.com

"Most of the ingredients for this Thai-inspired soup can be found in the supermarket. The red curry paste is spicy, but by controlling the amount of paste you add, you can tailor this to your own threshold of pain."

Ingredients:

• 3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
• 4 cloves garlic, chopped
• 1 (4 inch) piece fresh ginger root, chopped
• 4 cups chicken broth
• 1 tablespoon vegetable oil
• 2 1/2 pounds skinless, boneless chicken thighs, cut into chunks
• 12 ounces fresh white mushrooms, quartered
• 2 teaspoons red curry paste
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• 3 tablespoons fish sauce
• 1 lime, juiced
• 2 (14 ounce) cans coconut milk
• 1 red onion, sliced
• 1/2 bunch cilantro, roughly chopped
• 1 lime, cut into wedges, for serving
• 1 fresh jalapeno pepper, sliced into rings

Directions:

1. Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
2. Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
3. Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
4. Stir in mushrooms and cook for 5 more minutes.
5. Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
6. Skim off any excess oil and fat that rises to the top and discard.
7. Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
8. Remove from heat and add about 1/2 the cilantro.

Chicken Tikka Masala

Travis and Britt Peterson shared this recipe with us for Dan's suprise birthday party.  It was so good and with only 1/8 tsp cayenne, even all the kids loved it.  

Marinade:
1 cup yogurt
1 TB lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
1/8-1/4 tsp cayenne peppper (or to taste)
2 tsp freshly ground black pepper
1 TB minced fresh ginger
2 tsp salt
3 boneless skinless chicken breasts, cut into bite-size pieces

Sauce:
1 onion, diced
1 TB butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
1 tsp ground cumin
1 tsp garam masala
2 tsp salt (or to taste)
1 8z can tomato sauce
1 can diced tomatoes
1 3/4 cup heavy cream
1/4 cup chopped fresh cilantro


DIRECTIONS:
Prepare:
In a large bowl or ziplock bag, combine yougurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, and salt.  Stir in chicken, cover and refrigerate for at least an hour.  The longer, the better.

Cooking the Meat :
Preheat a grill for high heat or set oven to broil.
Lightly oil the grill grate.  If grilling thread teh chicken on to skewers and discard marinade.  Grill or broil until juices run clear, about 5 minutes on each side.

Sauce and Simmer:
Melt butter in a large heavy skillet over medium heat.  Saute onions until carmelized, add garlic and chopped jalapeno and sautee for 1 more minute.  Season with cumin, paprika and 2 tsp salt.  Stir in tomato sauce and cream.  Simmer on low heat until sauce thickens, about 20 minutes.  Add grilled chicken, and simmer for 10 minutes.  Transfer to a serving platter and garnish with fresh cilantro.

Peanut Butter Sheet Cake

A family favorite!!

THE CAKE:

Mix in a pan and bring to a boil:

1/4 cup creamy peanut butter

1 cup water

1/2 cup butter

Mix together the following and add to the above mixture:

1 cup sugar

1 cup brown sugar

2 cups flour

1 tsp salt

1 tsp soda

Mix and add to the above mixture:

2 eggs

1/2 cup buttermilk

1 tsp vanilla

Stir well and pour into a greased or parchment lined cookie sheet pan (jelly roll pan).  Bake for 15 minutes at 375*.  

THE FROSTING:

Mix in a pan and bring to a boil:

3/4 cup butter

6 TB buttermilk

1/2 cup peanut butter

Take off stove and add:

3 1/2 cups powdered sugar

1 TB vanilla

Stir until smooth and pour over warm cake.

Crockpot Caramel Topping for Ice Cream

Becky Beckstead

1 can sweetened condensed milk
1 cup brown sugar
1/2 cup light karo syrup
1/2 cup butter
dash of salt

Spray your crockpot. Mix all ingredients in a saucepan and bring to a boil.  Immediately pour into a crockpot and set on low heat.  If it becomes too thick you can thin it out with a little milk or cream.  This recipe can be doubled or tripled easily.

Hot Fudge Topping for Ice Cream

Becky Beckstead

2 cups sugar
4 TB flour
4 TB cocoa
1/4 cup butter/margarine
1 large can evaporated milk
2 tsp vanilla

Mix dry ingredients.  Add butter and milk.  Stirring constantly, cook boiling for 2 minutes.  Let cool and add vanilla.

Tip:  keep warm in crock pot until/while serving.

Muffin Tin Chicken Pot Pies

Nicole Roundy
makes 18 muffin pies


The bisquick crust:
1 c bisquick
1 c milk
4 eggs
1 cup cheese

The filling:
1 onion sauteed
1 can cream of chicken soup
1 can chicken
about 2 cups peas/carrots

layer in order in muffin tins:
2 TB bisquick
1/4 cup filling
1 TB bisquick


Bake about 30 minutes at 375*.
Cool 5 minutes
run knife around the edge.
Cool another 10 minutes on counter.

Galuska

Hungarian Noodles

3 c flour
3 eggs
1/2 c cold water
1 tsp salt
1/8 tsp pepper
2 TB butter

Beat the eggs lightly with salt and pepper.  Add cold water and butter and blend.  Add four in small amounts until a fork can just about stand upright in the dough.  Add additional water as necessary. Let the dough rest for about 30 minutes.  Fill a large pot with salted water and bring it to a boil.  Place dough in a spatzle machine and drop the dough through into the boiling water.  Aftger the noodles rise to the top, wait about 2-3 minutes, then skim them off with a slotted spoon and place them in a collander to drain.  Add a tsp butter to prevent the noodles from sticking.  Serve immediately as they cool quick.