Wednesday, November 28, 2012

Oriental Salad

Oriental Salad:
1 lb. fresh spinach, washed (I used baby spinach - it looks nicer and doesn't have so many stems)
1 can water chestnuts, drained and sliced ( I buy the presliced ones)
3/4 cup drained bean sprouts ( I used fresh)
1/2 lb. fried bacon, crumbled
3 hard boiled eggs, diced
1 small onion, chopped
1/2 cup oil
1/2 cup sugar
1/6 cup catsup ( not the 1/2 cup I originally tried!)
2 T. vinegar
1 T. Worcestershire sauce
Toss salad ingredients together.  Mix dressing ingredients; add to salad.  Toss and serve. 
Eat immediately after adding dressing - not good the day after.

Asian Slaw Salad

Asian Slaw Salad:

2 pkgs. beef flavored ramen soup mix (3oz each)
16 oz cole slaw mix
1 cup sliced almonds (toasted - on cookie sheet in oven or toaster oven)
1 cup sunflower kernels/seeds (I used unsalted but the recipe says either)
1 bunch green onions - chopped
1/2 cup sugar
3/4 cup oil
1/3 cup white vinegar
Crush uncooked ramen noodles.  Layer noodles, slaw, nuts, seeds, and onions in a bowl.  Set aside.  In a separate bowl combine flavor pack from soup mix with sugar, oil and vinegar.  Mix well.  Pour dressing over salad and chill.  Serves 8-10 people ( if they eat a lot otherwise serves way more!).
Good the day after too.

White's Chili

3/4 lb ground beef
1 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced
1 16 oz. can tomatoes, cut up
1 16 oz. can dark red kidney beans, drained
1 8 oz. can tomato sauce
2 to 3 tsp. chili powder
1/2 tsp. dried basil, crushed
1/4 tsp. salt (optional)
1/4 tsp. pepper
    In large saucepan cook ground beef, onion, green pepper, and garlic until meat is brown.  Drain fat.  Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, salt, and pepper.  Bring to boiling, reduce heat.  Cover, simmer for 20 minutes.  Makes 4 main dish servings.  (I had doubled the recipe)

Sunday, November 25, 2012

Smokey Sweet Potato Souffle

I keep seeing recipes that I'd like to try, so I'm adding a "TO BE TRIED" label for those recipes. Once I try them, I'll update the pose and remove that label.

Saw this while I was watching 5 Ingredient Fix on Food Network with Little Lady #1 recently. Looks fantastic!


  • 5 pounds sweet potatoes, pricked with a knife
  • 1 pound sliced bacon
  • 1 chipotle in adobo, chopped, plus 2 teaspoons adobo sauce
  • 1/4 cup Grade B maple syrup
  • 5 eggs, separated
  • Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Roast the potatoes on sheet tray until fully cooked, about 1 hour. Set aside until cool enough to handle.
Meanwhile cook the bacon in large skillet over medium-high heat until crisp. Remove and drain on paper towels, reserving the rendered bacon fat. Chop bacon and set aside, reserving 1/4 cup for garnish.
Peel the sweet potatoes and mash. Add the potatoes to a large bowl. Stir in the chopped chipotle, adobe sauce, maple syrup, chopped bacon and egg yolks. Mix together until combined. Season, to taste, with salt and pepper.
In a separate large bowl, whip the egg whites until stiff peaks form. Add 1/3 of whipped egg whites to sweet potato mixture and fold to create a lighter base. Fold in remaining whites until just incorporated, leaving some white streaks.
Grease a 2 quart baking dish with some of the reserved bacon fat and gently pour in sweet potato souffle mixture. Sprinkle with the remaining chopped bacon. Put the baking dish on a sheet tray and bake 40 minutes.