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Lemon Chiffon Cake

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Lemon Chiffon Cake

  • Prep Time: 25 mins
  • Bake Time: 50 mins
  • Ready In: 1 hr 15 min + Cooling Time

Ingredients: Recipe good for 12-16 servings.

  • 7 eggs, separated
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup water
  • 1/2 cup canola oil
  • 4 teaspoons grated lemon peel
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar

LEMON FROSTING:

  • 1/3 cup butter, softened
  • 3 cups confectioners’ sugar
  • 1/4 cup lemon juice
  • 4-1/2 teaspoons grated lemon peel
  • Dash salt

Directions:

  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
  2. Place oven rack in the lowest position. Preheat oven to 325°F. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended. Add cream of tartar to egg whites; with clean beaters, beat on medium speed until stiff peaks form. Fold a fourth of the whites into batter, then fold in remaining whites.
  3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
  4. Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small bowl, combine frosting ingredients; beat until smooth. Spread over top of cake, allowing frosting to drape down the sides.

Nutritional Facts: 1 slice of Lemon Chiffon Cake

345 calories, 13 g fat (4 g saturated fat), 100 mg cholesterol, 288 mg sodium, 54 g carbohydrate, 1 g fiber, 4 g protein.

Adapted From Taste of Home

Sweet Red Bean Paste

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Sweet Red Bean Paste

Sweet red bean paste is a very popular ingredient that is added into a variety of Chinese cuisines and dessert soups. It includes red bean steamed buns and red bean dessert soup. Try to make it sometime and you might just fall in love with this delicious sweet red bean paste.

  • Cook Time: 1 hr 20 mins

Ingredients

  • 8oz dried red beans
  • 3 cups water for boiling
  • 2 cups of sugar
  • 2 tablespoon butter or lard
  • pinch of salt (optional)

Directions:

  1. Wash and soak dried red beans for at least 8 hours or overnight. (Shortens cooking time.)
  2. Remove red bean skin that floats on water surface.
  3. Pour soaked red bean into pot or high-pressure cooker and pour water till 1-2 inch above red beans.
  4. Bring to a boiling and turn down the heat to simmer for 1 hour or until red beans become soft. (For high-pressure cooker, cook for 40 mins.)
  5. Sieve red beans by pressing with a spoon to remove skin or pour content into a food processor and blend until smooth.
  6. Transfer red bean paste to a pan and add sugar and butter. Turn to low heat and simmer excess water out. Stir the paste constantly.
  7. Wait for paste to cool down and it’s ready to use. (You can freeze paste for up to 2 weeks. When you use the frozen paste, just thaw it before using it in your cooking. )

Waffles

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WafflesRecipe by OneShyOfABunch

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Ready In: 20 mins

Ingredients: Recipe good for 6 servings.

  • 2 eggs
  • 2 cups all-purpose flour
  • 1 3/4 cups milk
  • 1/2 cup vegetable oil
  • 1 tablespoon white sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Directions:

  1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
  2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Russian Borscht Soup-羅宋湯

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Ingredients: Recipe for 5-6 servings.

  • 12 (2- to 2 1/2-inch-thick) oxtail pieces (about 4 1/2 pounds), fat trimmed
  • 1.5 liters water
  • 5 tomatoes (cut into bite size)
  • 3 carrots (cut into cubes)
  • 2-3 medium potatoes peeled and cut to chunks
  • 2 stalks celery (cut into 1/2 inch pieces)
  • 1 red onion (cut into cubes)
  • 4 garlic (crushed)
  • 2 slices ginger
  • 2 tbsp ketchup (for flavor)
  • salt to taste

Directions:

  1. Blanch oxtail pieces in boiling hot water, drain and rinse slightly with running cold tap water.
  2. Add the oxtail pieces into a pot of cold water, add garlic, ginger, half of the chopped onions into the pot. Cook for 90 minutes until the meat is tender.
  3. Rinse and cut up all vegetable ingredients into cubes or bite sizes.
  4. Toss all the cut vegetables into the pot, bring to boil and turn to low simmer for 30 minutes until the vegetables become tender. Stir occasionally to prevent sticking to the bottom.
  5. Tip, add in 1 to 2 tbsp ketchup for flavor enhancement and sweetness.
  6. Season with salt to taste. Serve hot.

French Onion Soup- Soupe à l’oignon

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French Onion Soup

  • PREP Time: 15 mins
  • COOK Time: 50 mins
  • READY IN: 1 hr 5 mins
Ingredients: Recipe for 4 servings.

  • 1/2 cup unsalted butter
  • 2 tablespoons olive oil
  • 4 cups sliced onions
  • 4 (10.5 ounce) cans beef broth
  • 1 teaspoon dried thyme
  • salt and pepper to taste
  • 4 slices French bread
  • 4 slices provolone cheese
  • 2 slices Swiss cheese, diced
  • 1/4 cup grated Parmesan cheese 

Directions:

  1. Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
  2. Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
  3. Heat the oven broiler.
  4. Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Chicken Noodle Soup

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Chicken Noodle Soup

Any good chicken noodle soup must be made with the best chicken stock. Although some canned preparations are good enough to substitute in a pinch, I strongly recommend making your own stock for any recipe in which the broth is the star, as in this one.

Ingredients: Recipe for 6-8 servings.

  • 2 Tbs (30 ml) vegetable oil
  • 2 skinless, boneless chicken breast halves
  • 1 large carrot, cut into 1/4-inch (5 mm) slices
  • 1 rib celery, cut into 1/4-inch (5 mm) slices
  • 8 cups (2 L) chicken stock
  • 1/2 tsp (2 ml) dried thyme
  • Salt and freshly ground pepper to taste
  • 3-4 oz (75-100 g) egg noodles
  • Chopped fresh parsley for garnish (optional)

Directions:

  1. Heat the oil in a large soup pot over moderate heat and saute the chicken breast halves until light golden brown on both sides. Remove the chicken breasts and set aside. Add the onion, carrot, and celery to the same pot and saute for five minutes. Meanwhile, slice, shred, or coarsely chop the chicken meat. Add the stock, thyme, salt, pepper, and chicken meat to the pot. Bring to a boil over high heat, reduce the heat, and simmer covered until the vegetables are tender, 10 to 15 minutes. Stir in the noodles and simmer just until they are tender, about 8 minutes. Serve immediately, garnished with chopped parsley if desired.

Reproduced by permission of Worldwide Recipes.

Pumpkin Pie

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Pumpkin Pie
Every Thanksgiving season, families gather around the table and celebrate a meal together. And let’s be honest: As delicious as turkey can be, a well-made dessert can steal the show. Pumpkin pie, the hallmark of Thanksgiving, has been stealing the show for hundreds of years. During this coming Thanksgiving or even anytime, let’s try this delicious pumpkin pie recipe that would make everybody want more.
  • Total Time: 1 hr 35 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 50 min

Ingredients: Recipe good for 6-8 servings.

  • 1 (8-ounce) package cream cheese, softened
  • 2 cups canned pumpkin, mashed
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 egg plus 2 egg yolks, slightly beaten
  • 1 cup half-and-half
  • 1/4 cup (1/2 stick) melted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger, optional
  • 1 piece pre-made pie dough
  • Whipped cream, for topping

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
  3. For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
  4. Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Recipe by Paula Dean

Tasty Turkey Recipe

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Tasty Turkey RecipeRecipe by Shelly White

 Thanksgiving is coming up! What’s better than craving a whole turkey with all your family’s and friends gathered together. This is a Turkey recipe you would all love. Hope you all have a Happy Holiday!!!

  • PREP Time: 30 mins
  • COOK Time: 4 hrs
  • READY IN: 17 hrs
Ingredients: Recipe makes 1 (18 pound) Turkey

  • 1 (18 pound) whole turkey, neck and giblets removed
  • 2 cups kosher salt
  • 1/2 cup butter, melted
  • 2 large onions, peeled and chopped
  • 4 carrots, peeled and chopped
  • 4 stalks celery, chopped
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 cup dry white wine

Directions:

  1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
  3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
  4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Sweet Lemon Shrimp

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Sweet Lemon Shrimp
The easiest, most simple and flavorful shrimp marinated in a sweet and tangy lemon sauce that everyone will love!
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
Ingredients: Recipe for 4 servings.

  • 1/3 cup hoisin sauce
  • 1/4 cup honey
  • 1/2 cup freshly squeezed lemon juice
  • Zest of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 2 tablespoons chopped fresh cilantro leaves

Directions:

  1. In a medium bowl, whisk together hoisin sauce, honey, lemon juice, lemon zest, salt and pepper, to taste. In a gallon size Ziploc bag or large bowl, combine shrimp and hoisin mixture; marinate for at least 30 minutes to overnight, turning the bag occasionally.
  2. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
  3. Place shrimp onto the prepared baking sheet; discard marinade. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.
  4. Serve immediately, garnished with cilantro, if desired.

Adapted from The Novice Chef

Sweet and Sour Chicken

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Sweet and Sour ChickenAdapted from Amber’s Delectable Delights

  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
Ingredients: Recipe for 4 servings.
For the Chicken:

  • 3-4 boneless,skinless chicken breasts, cut into chunks
  • Salt and pepper, to taste
  • 1 cup cornstarch
  • 2 eggs, slightly beaten
  • ¼ cup canola or vegetable oil

For the Sauce:

  • ¾ cup sugar
  • 4 tablespoons ketchup
  • ½ cup vinegar (preferably rice or white)
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder

Directions:

  1. Preheat oven to 325 degrees.
  2. Season chicken with salt and pepper.
  3. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.
  4. Place the chicken in a single layer in a 9×13 baking dish.
  5. Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.
  6. Bake for 1 hour, turning the chicken every 15 minutes.