Butter Brickle Frozen Delight

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/3 cup butter, melted
• 1/4 cup white sugar
•  
• 1 cup all-purpose flour
• 3/4 cup quick cooking oats
• 1/4 cup brown sugar
• 1/2 cup butter, melted
• 3/4 cup chopped pecans
•  
• 1 (8 ounce) package cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) container frozen whipped topping, thawed
•  
• 1 (12 ounce) jar caramel topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In medium bowl, combine graham cracker crumbs, 1/3 cup melted butter and white sugar until well mixed. Press into bottom of a 9 inch springform pan.
3. Bake 6 minutes, until set. Cool completely.
4. Preheat oven to 400 degrees F (200 degrees C).
5. In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and pecans until well mixed. Lightly pat onto a baking sheet.
6. Bake 10 to 15 minutes, until light brown. Crumble while still hot. Cool completely.
7. In large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping.
8. Spread half of the cheese mixture over the crust in the springform pan. Sprinkle half of the oat crumbles over the cheese mixture, and spread half of the caramel sauce over that. Repeat layers. Freeze until firm, remove pan sides and serve cold.

Nutritional Information

Amount Per Serving  Calories: 570 | Total Fat: 30.5g | Cholesterol: 66mg

Paprika Chicken with Mushrooms

Ingredients

* 4 skinless, boneless chicken breasts

* 1 teaspoon paprika

* salt and pepper to taste

* 1 pinch garlic powder

* 1/4 cup butter

* 1 onion, sliced into thin rings

* 1 pound fresh mushrooms, sliced

  
Directions

1. Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with          paprika, salt, pepper, and garlic powder.

2. In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.

3. Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.

Stir-Fry Okra with Sambal and Dried Shrimp

Ingredients:

2 lbs okra,cut both end ,wash and drained
1 small carrot,peel and sliced
4 tbsp dried shrimp,washed and chopped or pound fine
3 tbsp sambal tumis sauteed chili paste
1 tbsp tamarind powder
2 tbsp sugar
1 tbsp chicken bouillon powder
2 tbsp oil


Method:
1: Cut and wash okra,then microwave for high 2 minutes.

2:Heat skillet/pan at medium heat with oil,add in pounded dried shrimp,fry dried shrimp until fragrant.Then add in Method:


1: Cut and wash okra,then microwave for high 2 minutes.

2:Heat skillet/pan at medium heat with oil,add in pounded dried shrimp,fry dried shrimp until fragrant.Then add in sambal tumis sauteed chili paste,carrot and pre-cooked okra.
3: Stir-fry okra at high heat,add in tamarind powder,sugar and chicken bouillon powder ,stri-fry for 1-2 minutes.Check the seasoning.If you want more spicy and extra sauce/gravy ,add in more sambal and 2 tbsp water.
4:Dish out and serve warm immediately.

,carrot and pre-cooked okra.
3: Stir-fry okra at high heat,add in tamarind powder,sugar and chicken bouillon powder ,stri-fry for 1-2 minutes.Check the seasoning.If you want more spicy and extra sauce/gravy ,add in more sambal and 2 tbsp water.
4:Dish out and serve warm immediately.

Salad with Coconut Peanut Dressing

INGREDIENTS

• 1 pound firm tofu, cut through thickness into 1/2 inch thick slices
• 2 quarts water
• 1 pound string beans, cut into 1 1/2 inch lengths
• 3 medium size carrots, cut into matchstick shreds
• 1 pound smallest possible red potatoes
• 1 head cauliflower, broken into florets
• 1/4 cup corn oil
• 1/2 pound beans prouts, rinsed and drained
• to serve:
• 1 head iceberg lettuce
• indonesian peanut coconut dressing

DIRECTIONS

• Wrap the tofu slices in paper towels or a cotton dish towel and place a heavy weight. let stand for 30 minutes to press out the excess water. cut into matchstick size shreds about 2 inches long and 1/2 inch thick.
• Bring the water to a oil in a large pot. separately cook the string beans, carrots, potatoes and cauliflower until just tender, rinsing each vegetables under cold running water once it is cooked and draining thoroughly. cut the potatoes into slices about 1/2 inch thick.
• Heat a wok or a large heavy skillet over high heat until very hot. add the oil and heat until very hot. fry the tofu until golden brown, turning several times. remove with a slotted spoon and drain on paper towels.
• Arrange the string beans in a layer on top of the lettuce, then arrange the fried tofu, the carrots, potatoes, cauliflower and bean sprouts in separate concentric circles on top.
• Pour the warm peanut coconut dressing over the vegetables.

Peanut Coconut Dressing

INGREDIENTS

• 2 small fresh red or jalapeno peppers, ends trimmed and seeds removed
• 4 shallots, peeled
• 3 cloves garlic, peeled
• 3/4 cup crunchy peanut butter
• 1 cup unsweetened coconut milk
• 2 tablespoons firmly packet light brown sugar
• 2 tablespoons fish sauce
• 2 teaspoons tamarind pulp, dissolved in 1/4 cup water or 3 tablespoons freshly squeezed lemon juice

DIRECTIONS

• With the machine running, drop the peppers, shallots and garlic through the feed tube of a food processor fitted with the steel blade and puree. add the remaining ingredients to the bowl, one at a time, in the order in which they are listed, pulsing after each addition until you have a smoothpaste.
• Pour the mixture into a saucepan and cook over low heat for 5 minutes.
• Pour into a serving dish and serve warm. refrigerated, the dressing will keep in a tightly covered container for up a month.

Fried Noodles

INGREDIENTS

• 1 packet indonesian mee goreng spicepaste
• 3 tbsp vegetable oil
• 1 large onion, sliced
• 250g (1/2 lb) seafood
• 150g (5.25 oz) dried rice noodles, egg noodles (to soften the noodles, follow the pack instructions) or cooked spaghetti
• 2 tomatoes, quartered
• 1 - 2 eggs (beaten)

DIRECTIONS

• Heat oil in non-stick wok or pan on medium-high heat. add onion and  seafood, stir fry for 2 minutes.
• Add noodles or cooked spaghetti and spicepaste. stir fry for 2 minutes. push mixture to one side of wok. add eggs and cook for 1 minute and stir into noodles.
• Add tomatoes and stir fry for another minute. garnish and serve hot.