Friday, December 14, 2012

Modified Thai Kitchen Bangkok Curry Instant Rice Noodle Soup

This is my modification for this store bought soup, Thai Kitchen® brand Bangkok Curry Instant Rice Noodle Soup



Prepare meat patties ahead of time. I use a 50:50 mixture of ground buffalo and pork sausage.

Each meat package I use is 1 lb, so there are a total of 2 lbs of mix mixed together to form 5 patties.

Cook meat patties on stovetop in a covered pan for about a half hour or longer until meat is thoroughly cooked. I start with a high flame then gradually lower the intensity turning the meat every five minutes.

I like to cut them up after they have been cold in the refrigerator over night. I prefer to cut the burger patty into 8 wedges like slices of pie, adding them into the soup after the noodles have softened.

Cook soup as per package direction eXcept use 1 1/2 cups of water instead of 1 cup

Use 1 1/2 quart pan

Extra Ingredients:

1/4 of a Red Bell Pepper - diced
Slice of Purple Onion 1/4 inch thick - then diced to about the size of a grain of rice
Meat Burger - I use a 50:50 mix of ground buffalo and pork sausage - divide burger into 8 pie shapes
3 thin slices of a jalapeno pepper - diced - approximately a tablespoon
2 leaves from Basil plant - diced - remove middle vein of the leaf

Season with Garlic Powder and Black Pepper

Dump all of the ingredients listed above into the soup after the noodles have softened.

Serve with a side container of Hoisin dipping sauce (Vietnamese)


Thai Kitchen® is a trademark of Simply Asia Foods, LCC

Thai Kitchen Website 

Saturday, November 17, 2012

Uncle Ern's World Famous Soup

Start with one pound of regular ground pork sausage cooked and chopped into small pieces.

Drain most of the grease off meat.

Seasonings can be added anytime after the meat has been cooked: Tabasco sauce, one teaspoon of sugar, pepper, oregano, garlic powder.

Then add one can of tomato soup and one small can of tomato sauce, mix that up

Add a can of Van Camp's Pork 'N Beans. Spend some time smashing the beans while mixing them into the soup. Puree part of the beans with a spatula.

Add enough water to keep it fluid, a little less than one can of the tomato soup can amount of water.

Add a slice of cheese off the end of a block of Kraft Mild Mexican velveeta that is about a 1/4 inch thick.

The soup burns easily, so watch the amount of heat, stir often.

Add a small amount of Minute Rice, dry, into the soup, maybe a half cup, I use a small amount in my hand.

Thursday, November 8, 2012

Double Broccoli Soup

Today's Soup !

1 can of Cream of Broccoli soup
1 can of Broccoli Cheese soup
1/4 pound of leftover chicken, shredded
1 cup of milk
1/2 can of water
1/2 of jalapeƱo pepper, diced
1/4 of red bell pepper, diced
couple tablespoons of diced purple onion
1/4 cup of frozen corn

Stir often, scorches easily Season with:
Black Pepper
Garlic Powder
Tabasco Sauce
Worcestershire Sauce

Thursday, February 23, 2012

A Great Trail Mix

My new snack mix:

Combine in equal volumes:

A) Cashews
B) Nacho flavored Doritos
C) Garden Valley Veggie Wheat Thins

Bust the Doritos and Wheat Thins into 1/4 their original size.

I store the mixture in an old clear plastic container that cashews came in originally.

Sunday, January 22, 2012

Bonus Day Candy Bar

This recipe is eXtremely simple. For an improved candy bar eXperience while eating a PayDay candy bar, grab a handful of cashews (halves) and pop some in your mouth before each bite of the candy bar. Chew them up just a little bit before taking a bite of the PayDay. Start off with just a few pieces of cashews at first and then keep adding until you find your optimum personal amount. I like 4 halves.

Sunday, January 8, 2012

"My" Version of Chicken Noodle Soup

Ingredients:

1 Can of Chicken Noodle Soup, 10 3/4 oz Campbell's Condensed
7 Saltine Crackers
1 "helping" of chicken meat, prefer thin sliced deli, already cooked, approx 1 oz (just however much you would put on a sandwich)
1 Slice of 2% Milk Pepperjack Cheese, 2/3 oz, Kraft

Season with pepper & garlic powder
Optional Ingredient: Dash of Worcestershire Sauce - try it both ways!

Heat soup in a pan that is around 5-6 inches wide, so that the slice of cheese will lay in it comfortably (don't put cheese in just yet, it goes on last)
Add only a half can of water to the soup.

Add seasonings

Chop up the chicken deli meat, add to soup. Mix.

Heat on med high heat until it begins to boil, then reduce heat to low.

Crunch up the crackers and sprinkle them on top of the pan of soup, do not mix, let the crackers be a layer.

Let the crackers have just enough time to get completely wet before placing the cheese on top. Do not mix.

Let the cheese heat up for three minutes before eating.

Eating straight out of the pan getting a little bit of proportional sized bits of cheese throughout the consumption of the soup.

Serving Size: Just right for one hungry person

ENJOY !!!

Sunday, January 1, 2012

Fudgies


Fudgies

Category: Cookie, No Bake

Recipe makes about 24 cookies

I have been making this cookie all my life starting from the time I was probably about 10 years old.

Sauce Ingredients:
Milk - 3/4 cup
Dry Non-sweet Chocolate - 6 Tablespoons
Sugar - 2 cups
Oleo - 1/2 stick equals 4 Tablespoons
Peanut Butter - Creamy - 1/3 cup [DO NOT ADD at the beginning of the sauce cooking.]

Dry Ingredients:
Oatmeal - 3 cups (Quaker Oats - Quick 1 Minute variety)
Coconut - Flaked - 1 cup

Heat the sauce ingredients (except for the peanut butter) for 20 minutes on a medium heat, should bubble some. 

Stir constantly. 

The peanut butter is added at the 16 minute mark into the cooking process. Peanut butter should be completely mixed into the sauce before the sauce is mixed into the dry ingredients.

Put dry ingredients in a large mixing bowl. Mix the oatmeal and coconut thoroughly before the chocolate sauce is added.

Add the cooked sauce to the dry ingredients and mix so they are completely covered with sauce.
Spoon out lumps of a cookie size. Do not flatten.
Allow to air dry some and cool before containerizing.

The cookie on the left is probably cooked about the right amount of time, the one on the right is too dry, the sauce cooked too long.


Tips:

If the cookies crumble very easily or have difficulty even forming a cookie, then the sauce was cooked too long.

If the cookie takes forever to dry, and its completely gooey and shiny, then the sauce was not cooked long enough. The cookie should be somewhat dull, with very little shiny luster after it dries.

Update 2012.01.04

I ate some of the cookie crumbs with some cashews and it was great! For my next batch I am going to substitute 1/2 of a cup of the oatmeal with a 1/2 cup of cashews.