Thursday, January 16, 2014

Total Time: 25 mins
Prep Time: 15 mins
Cook Time: 10 mins

  • 3 tablespoons cooking oil
  • 2 eggs, beaten
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly-ground pepper
  • 3 cups cold cooked jasmine rice, fluffed
  • 3/4 cup frozen peas and carrot, thawed
  • 2 hot dogs, quartered lengthwise & sliced
  • 1 1/2 tablespoons soy sauce
  • 4 green onions, thinly sliced
  1. Place wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add eggs, salt and pepper and lightly scramble. Remove scrambled eggs and set aside. Add sliced hot dogs and stir fry for 2 minutes. Add remaining 1 tablespoon oil. Add rice; stir fry with hot dogs for 2 minutes.
  2. Add peas and carrots; stir to mix well. Add soy saucegreen onions, and scrambled eggs; stir-fry until heated throughout, about 2-3 minutes.

Recipe -
Image -

Tuesday, January 7, 2014

  • 2 tbsp. finely snipped dried tomatoes (not oil pack)
  • 1/4 cup balsamic vinegar
  • 2 tbsp. olive oil
  • 1 tbsp. snipped fresh basil
  • 2 cloves garlic, minced
  • 1/8 tsp. black pepper
  • 12 oz. fresh or frozen shrimp peeled & deveined with tails
  • 4 cups water
  • 1 clove garlic
  • 8 oz. fresh asparagus, trimmed and cut into 2-inch long
  • 6 cups torn mixed salad greens
  • 2 med. pears, thinly sliced
  1. For dressing, in a small bowl pour enough boiling water over dried tomatoes to cover; let stand for 2 minutes. Drain.
  2. In the same small bowl whisk together tomatoes, balsamic vinegar, oil, basil, 2 cloves garlic, and pepper. Set aside.
  3. Rinse shrimp, pat dry with paper towels or thaw and drain shrimp, if its frozen and set aside. In a large saucepan combine water and 1 clove garlic; bring to boil. Add asparagus. Return to boiling; reduce heat. Simmer, uncovered, for 1 to 3 minutes more or until shrimp are opaque. Drain, discarding garlic.
  4. Rinse under cold running water; drain well. Cover and chill for 4 hours.
  5. To serve, divide greens and pears among 4 serving plates. Top with shrimp and asparagus. Shake dressing; drizzle over salads.
COOK’S TIP: Prepare as above through step 2. Chill dressing and shrimp separately for up to 24 hours. Serve as above in step 3.

Recipe soure:
  • 1 teaspoon instant coffee granules
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons white sugar, or to taste
  • 6 ice cubes
  • 2 teaspoons chocolate syrup (optional)
Combine the instant coffee, milk, vanilla extract, sugar, ice, and chocolate syrup in a blender; blend until smooth.

Recipe source:
Preparation Time: about 20 minutes
Servings: 5-6

  • 1/4 cup warm water
  • 2 tablespoons HERSHEY’S Cocoa
  • 1 tablespoon sugar
  • 1 to 2 teaspoons powdered instant coffee
  • 1/2 cup milk
  • 2 cups vanilla ice cream
  1. Add water, cocoa, sugar and instant coffee in to blender
  2. Blend briefly on low speed. 
  3. Add milk then blend on high speed until thoroughly mixed.
  4. Add ice cream and blend until smooth.
  5. Serve immediately.
  6. About three 6-ounce servings.
Recipe Source:
Makes 2 quarts

Servings: 8

  • 6-8 tea bags
  • 4 cups hot water
  • 1 quart cold water
  • ½ cup sugar or ¼ cup honey, optional
  1. Bring 4 cups of water to a boil.
  2. Drop in the tea bags in and steep for only 10-12 minutes, otherwise it will be too strong and tannic tasting. 
  3. After steeping, take out the bags, squeeze gently and discard them.
  4. Sweeten if you like now — you may also use Stevia, agave, or Truvia for sweetener if you prefer. 
  5. Place the hot tea in a pitcher and add the remaining cold water. 
  6. Refrigerate until chilled.
Recipe Source:
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