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Potato and Egg Salad

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Potato and Egg Salad

Ingredients: Recipe good for 8 servings.

  • 6 medium potatoes (2lbs.), peeled and cut into bite size
  • 3 hard boiled eggs, chopped
  • 3/4-1 cup mayonnaise
  • 1 tbsp vinegar
  • 1 tbsp sugar
  • 1/4 tsp ground black pepper
  • 1/2 cup medium onion finely chopped
  • paprika for garnish (optional)

Directions:

  1. Place potatoes in a pot and cover with water. Bring to a boil over medium-high heat. Reduce heat and cook for 10-15 mins. or until tender. Drain and cool. Peel the skin and cut into bite size.
  2. In a large bowl, combine mayonnaise, vinegar, sugar, and black pepper. Add potatoes, eggs, and onion. Toss gently. Garnish some paprika (optional) and it ready to serve room temperature or chilled.

Chipotle Guacamole

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Chipotle GuacamoleWaiting in line and paying extra to get your guacamole at Chipotle. This Cinco de Mayo let’s have a change. Let’s make Chipotle guacamole at home. Hurray!!!

Ingredients:

  • 2 ripe Hass avocados
  • 2 tsp lime juice
  • 2 tbsp cilantro (chopped)
  • 1/4 cup red onion (finely chopped)
  • 1/2 jalapeño, including seeds (finely chopped)
  • 1/4 tsp kosher salt

Directions:

  1. Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside.
  2. Cut the avocado in half and the remove the pit (carefully!)
  3. Scoop the avocados and place in a medium bowl.
  4. Toss and coat with lime juice.
  5. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
  6. Fold in the remaining ingredients and mix well.
  7. Taste the guacamole (over and over) and adjust seasoning if necessary.

Guacamole Video

Recipe adapted from Chipotle.

Crepes

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Crepes

  • PREP Time: 5 mins
  • COOK Time: 15 mins
  • READY IN: 1 hr 20 mins
Ingredients: Recipe for 8 Crepes.

  • 2 eggs
  • 1 cup milk
  • 2/3 cup all-purpose flour
  • 1 pinch salt
  • 1 1/2 teaspoons vegetable oil 

Directions:

  1. In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
  2. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Chocolate Strawberries

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Chocolate Strawberries

Ingredients: recipe for 1 pint

  • 5 ounces bittersweet chocolate, chopped
  • 1 pint fresh strawberries with leaves

Directions:

  1. On the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.

Deviled Eggs

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Deviled Eggs

Ingredients: Recipe for 12 servings.

  • 6 large hard-boiled eggs
  • salt and black pepper 
  • 2 tablespoons Miracle Whip (I prefer Miracle Whip) or 2 tablespoons mayonnaise 
  • 1 teaspoon prepared yellow mustard 
  • 2 tablespoons sweet pickle relish 
  • paprika

Directions:

  1. Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
  2. Remove yolks from whites and place in a small round bowl. 
  3. Mash yolks with a fork into fine pieces. 
  4. Add 2 heaping tablespoons Miracle Whip salad dressing, yellow mustard, sweet pickle relish, and salt and black pepper to taste. 
  5. Stir mixture until creamy. 
  6. Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag. 
  7. Squeeze mixture out of corner of bag into egg white halves. 
  8. Sprinkle tops of filled deviled eggs with paprika. 
  9. Chill in refrigerator 1 to 2 hours or until cold before serving.

Chinese Tea Eggs (茶葉蛋)

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Chinese Tea Eggs Adapted from Christine’s Recipes

Chinese tea eggs are traditionally served during Chinese New Year celebrations. It is easy to make. Simply prepare some boiled eggs and steep them in tea marinade. After a few hours, you can enjoy the flavorful and tasty eggs for tea time.

Ingredients: Recipe for 6 servings.

  • 6 eggs
  • 1 liter water
  • 2 tea bags (such as black tea bags)
  • 1½ Tbsp Tieguanyin (鐵觀音茶葉 or any other Chinese tea), or to taste
  • 1/4 dried mandarin peel
  • 1 cinnamon stick
  • 2 star anise
  • 3 Tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 Tbsp sugar
  • 1 Tsp salt

Directions:

  1. To prepare boiled eggs: cover the eggs in a pot with water, about 2.5cm / 1 inch above the surface of the eggs. Turn on the stove heat to high and bring it to boil with a lid on. Reduce the heat to low and simmer for 1 minute. (Remark: Don’t use high heat because you don’t want your eggs crack in rigorously boiling water at this stage.) Remove from the heat with lid on. Use the residue heat to cook the egg for 10 minutes.
  2. Drain out the eggs. Immediately soak in cold water until cold to touch. Gently tap the egg shells with the back of a teaspoon and crack the shells. Use a needle to poke several times around each egg in order to help marinade penetrate inside.
  3. While waiting the boiled eggs to cool down, put the remaining ingredients and water in a pot and cook over medium-high heat.
  4. Carefully place the cracked eggs in the pot and bring it to a boil. Immediately reduce the heat to low and simmer for about 15 minutes. Remove the tea bags. Cover and continue to cook for another 5 minutes. Remove the pot from the heat with lid on. Let the eggs soak in the tea mixture for about 4 hours, or until the eggs take up enough flavor. You can take out one egg and taste to see if you’re satisfied. Before serving, gently reheat the eggs with the tea mixture.
Notes：

  • It’s better to soak the dried mandarin peel and remove the inner layer with a knife before cooking with other ingredients (see the above picture shown).
  • The dark soy sauce is to help darken the egg shells. You might adjust the amount according to your liking.
  • You might like to use any tea you like. Beware that every kind of tea has its unique flavor, color and smell.
  • By soaking eggs in tea mixture, the eggs won’t turn too hard. If the weather is too hot, you might transfer the eggs with tea mixture in fridge with cover. When you need them, simply reheat the eggs with mixture before serving.
  • The soaking time can be adjusted according to your personal preference.
    The eggs take time to soak up the flavors. Thus, by poking the eggs a few holes with a needle can help the marinade get through inside quickly.
  • If you’re satisfied with the taste and saltiness of your eggs, drain them out, or they will turn too salty. The leftovers can be kept in a container with cover for a few days in fridge.

Chinese Salt and Pepper Shrimp

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Chinese Salt and Pepper Shrimp

Ingredients:

  • 1 1/2 lbs large shrimp, peeled and deveined
  • 2 tsp salt
  • 2 tsp garlic powder
  • 1 tsp freshly ground pepper
  • 2 Tbs cornstarch (cornflour)
  • 3 Tbs vegetable oil

Directions:

  1. Combine the shrimp, salt, garlic powder, and pepper in a bowl, tossing to combine well. Marinate refrigerated for 1 to 2 hours. Toss with the cornstarch. Heat the oil in a large skillet over high heat and fry the shrimp in small batches until done, about 2 minutes per side. Drain on paper towels and serve immediately. Serves 6 to 8.

Chicken Satay With Spicy Peanut Sauce

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Ingredients: Recipe for 4 servings.
  • 1 cup Wish-Bone® Italian Dressing
  • 1 Tbsp. firmly packed brown sugar
  • 1 Tbsp. finely chopped cilantro
  • 1 Tbsp. finely chopped fresh ginger
  • 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded thin and cut into thin strips
  • 1/2 cup Skippy® Creamy Peanut Butter
  • 1/4 tsp. curry powder
  • 1/4 tsp. ground red pepper

Directions:

  1. For marinade, combine 1/2 cup Wish-Bone® Italian Dressing, brown sugar, cilantro and ginger. Pour 1/4 cup marinade over chicken in large, shallow non-aluminum baking dish or plastic bag; turn to coat. Cover, or close bag, and marinate in refrigerator, turning occasionally, for 30 minutes or up to 3 hours. Refrigerate remaining marinade.
  2. Meanwhile, blend Peanut Butter, remaining 1/2 cup Dressing, curry and red pepper in small bowl; refrigerate until ready to serve.
  3. Remove chicken from marinade, discarding marinade. Thread chicken on skewers. Grill or broil chicken, turning once and brushing frequently with refrigerated marinade, until chicken is thoroughly cooked. Serve with peanut sauce and, if desired, Cucumber Relish.

Buffalo Chicken Wings

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Buffalo Chicken Wings

This dish is said to have originated from Buffalo, New York, when a harried bar manager threw together the meager items he had on hand in order to satisfy some hungry late-night customers. True or not, the dish is now available in every corner of the land and has become a modern American classic. Tradition dictates that they be served with celery sticks and blue cheese salad dressing. Common sense dictates that they also be served with plenty of napkins.

Ingredients: Recipe for 4-6 servings.

  • 25 to 30 chicken wings
  • Vegetable oil for deep frying
  • 4 Tbs (60 ml) butter
  • 3 to 6 Tbs (45 to 90 ml) Louisiana hot sauce, Tabasco sauce, or hot sauce of your choice, or more to taste
  • 6 to 8 ribs celery, cut into 3 inch (8 cm) pieces
  • Blue cheese dressing for dipping

Directions:

  1. Cut the wings in half at the “elbow,” and remove and discard the tips. Deep fry in small batches in 2 to 3 inches (5 to 8 cm) of vegetable oil heated to 375F (190C) until the outsides are crisp and golden brown, about 8 to 10 minutes. Drain on paper towels. Melt the butter in a saucepan and combine with the hot sauce. Place the cooked wings in a large bowl and pour the sauce over them, tossing them to thoroughly coat with the sauce. Serve with celery sticks and blue cheese dressing.

Reproduced by permission of Worldwide Recipes.