Easy Prawn Gyoza Ramen

Ingredients

  • 8 dried shiitake mushroom slices
  • 1/2 x 250g pkt long-life noodles
  • 4 cups (1L) chicken stock
  • 10g ginger, peeled, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1/2 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 300g pkt Coles Prawn Gyoza
  • 1 bunch baby pak choy, washed, halved
  • 4 boiled eggs, peeled, halved
  • 1 spring onion, thinly sliced
  • Chilli sauce (optional), to serve

Directions

  1. Place the mushroom in a small heatproof bowl. Cover with boiling water and set aside for 10 mins or until tender. Drain. Use a sharp knife to remove the stems.
  2. Meanwhile, place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 3 mins or until tender. Drain.
  3. Combine the stock, 3 cups (750ml) water, ginger, garlic, sesame oil and soy sauce in a large saucepan. Bring to the boil. Reduce heat to low. Add the gyoza. Cook for 7 mins until gyoza are heated through.
  4. Divide the noodles among serving bowls. Top with pak choy and mushroom. Ladle over the hot stock mixture and gyoza. Top with egg and spring onion and serve with chilli sauce, if desired
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Snickerdoodles

Ingredients

  • 1/2 cup butter, softened
  • 1 cup plus 2 tablespoons sugar, divided
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon

Directions

  1. Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture.
  2. In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets.
  3. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.

Crack Chicken

Ingredients

  • 1 c. all-purpose flour
  • 2 lb. chicken tenders
  • 2 c. panko bread crumbs
  • 3 large eggs
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. barbecue sauce
  • 1/2 c. brown sugar
  • Juice of 2 limes
  • 1 tsp. garlic powder
  • Ranch dressing, for serving (optional)

Directions

  1. Preheat oven to 425°. In a large resealable plastic bag, combine flour and chicken tenders and shake until fully coated.
  2. Set up a dredging station: In one shallow bowl, put bread crumbs, and in another shallow bowl, whisk together eggs and 2 tablespoons water. Dip chicken in egg mixture, then coat in bread crumbs. Transfer to prepared baking sheet and season generously with salt and pepper.
  3. Bake until golden and crispy, 20 to 25 minutes.
    Meanwhile, in a small saucepan over low heat, whisk together barbecue sauce, brown sugar, lime juice, and garlic powder. Simmer 5 minutes.
  4. In a large bowl, toss baked chicken in sauce until coated. Serve with ranch, if desired.

Groomsman Cake

Ingredients

For the Cake
  • 125g Self Raising White Flour
  • 125g Plain White Flour
  • ½ tsp Bicarbonate of Soda
  • 40g Cocoa Powder
  • 425g Unrefined Dark Muscovado Sugar
  • 240g Dark Chocolate (Broken Into Pieces )
  • 240g Butter (Unsalted, Softened)
  • 145ml Water
  • 4 Eggs (Free Range, Medium)
  • 95ml Buttermilk
For the Buttercream
  • 160g Butter (Unsalted, Softened)
  • 300g Icing Sugar
  • 200g Nutella
  • 1-2 tbsp Milk
For the Decoration
  • 1kg Black Sugar Paste Icing
  • 500g White Sugar Paste Icing

Cinnamon Star Bread

Ingredients

DOUGH
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup potato flour or 1/2 cup instant mashed potato flakes
  • 1/4 cup Baker’s Special Dry Milk or nonfat dry milk
  • 3/4 cup + 2 to 4 tablespoons lukewarm water, enough to make a soft, smooth dough
  • 1/4 cup (4 tablespoons) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
FILLING
  • 1 large egg, beaten
  • 1/2 cup sugar*
  • 1 tablespoon cinnamon or 2 teaspoons Vietnamese cinnamon or substitute 1/2 cup Cinnamon-Sugar Plus

Hot Chocolate

Ingredients

  • 1 Cup Milk
  • 1 Cup Chocolate
  • 2-3 Tbsp Cocoa powder
  • 1/2 Cup Powdered sugar
  • Optional Cinnamon
  • Optional Vanilla

Directions

  1. Boil milk in a deep bowl, add chocolate to it. Stir well.
  2. Now put cinnamon stick, vanilla stick and powdered sugar along with cocoa powder.
  3. Stir well to mix thoroughly and pour hot in a cup.
  4. Serve hot with heavy topping of whipped cream and chocolate powder garnishing,

Skillet Braised Pork Chops

Ingredients

  • 3 tablespoons olive oil divided ( or as needed)
  • 4 bone-in pork chops
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons chopped fresh thyme
  • 1 cup diced onions
  • 2 cloves garlic minced
  • 1 cup chicken broth
  • 1 tablespoon Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons light-brown sugar
  • 1 tablespoon Worcestershire sauce