Baked Brie with Almonds

• 1/4 cup sliced almonds
• 1 tablespoon butter
• 8 ounces brie round
• salt and pepper
• 1 loaf sourdough bread or French bread
• fresh strawberry slices
• fresh pear, slices

Directions

1. 1

   Preheat oven to 300 degrees.

2. 2

   Melt butter in a small skillet over medium heat.

3. 3

   Add almonds and saute until golden; remove from heat.

4. 4

   Place Brie in a small baking dish; season with salt and pepper.

5. 5

   Top with toasted almonds.

6. 6

   Bake at 300 degrees for 20 to 25 minutes or until Brie is golden.

7. 7

   Wrap bread in aluminum foil and warm in oven while Brie bakes.

Mongolian Chicken

This "recipe" is from BK Forture Seafood in Singapore. They gave my parents this list of ingredients while we were enjoying Mongolian Chicken (the best anywhere) with my parents the day before they moved back to the states.

Sauce:
1 bottle H&P Sauce
1 bottle A1 Sauce
25g Black Pepper (we used 8 tsp = 20g as we thought that was a lot of pepper. For us it was good but for dad and Ann it was a little too much)
200 g Tomato Sauce  (we used a small can of tomato sauce 227g)
100g Garlic Chili Sauce (1/3 cup)
50g Sugar (1/4 cup)
20g Salt (2-1/2 tsp)
10g MSG (we could not find MSG so we omitted it)
1-1/4 cans evaporated milk

Mix all ingredients EXCEPT evaporated milk together in a sauce pan and bring to a simmer. While the sauce simmers cut up chicken breast into bite size cubes (I used about 3 lbs of chicken for 5 people with enough left over for a few lunches. There is plenty of sauce left over in addition to make more) and cook rice.

When rice is about 20 mins from being done, heat up wok or large frying pan with a little olive oil. I added a sliced up shallot to the oil and then the chicken.

Remove the sauce from the heat and add evaporated milk. The more milk you add the milder it gets. I added about 1-1/4 cans. Stir until well blended.

When chicken is almost done add 1 stick of butter and the leaves from about 3 three stems of curry leaves. Stir until butter is melted.

I spooned the sauce over the chicken and curry leave mixture while still in the wok until it was well coated but not soupy.

Serve over steamed rice with peanuts and Tiger Beer for the full authentic meal.


Side note: I sent a FB message to the restaurant and they were kind enough to reply with the quantities and a little better instructions.

Tamale Stuffing

2 Dozen cooked beef and pork tamales, husks removed
3 1/2 cups Ro-Tel tomatoes with diced green chilis with juice
1 (16 oz) package grated three cheese blend (mozzerlla, cheddar and jack cheese)
2 cups chopped onion
1 tsp granulated garlic
1 tsp dried oregano
1 tsp dark chili powder
1 tsp cumin
1 to 3 tsp kosher salt, to taste

• Preheat oven to 350 degrees.
• In a large bowk, crumble tamales by hand into bite size pieces. Do not mix in a mixer or food processor, which makes the stuffing too dense.
• In separate bowl, combine tomatoes and green chilis with juice, cheese, onion, garlic, oregano, chili powder, cumin and salt. Add to tamales and toss.
• Put in large greased baking pan or two 9 inch oven-proof dishes and bake 20-30 minutes, or until brown and hot throughout.

Makes 12 servings, each 230 calories (37.3 percent calories from fat), 10g fat, 30 mg cholesterol, 1,100 mg sodium, 20g carbohydrates, 4g dietary fiber, 16g protein.

Cheese & Corn Dip

Ingredients

• 12 ounces cheddar cheese, shredded
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup green onion, chopped
• 1/2 teaspoon salt
• 12 ounces mexicorn

Directions

1. 1

   Mix all ingredients together.

2. 2

   Chill overnight.

3. 3

   Mixture will be doubled in volume.

4. 4

   Serve with crackers or fresh veggies.

Peanut Butter Blossoms

Ingredients:
• 1/2 cup Crisco® Butter Shortening
• 1/2 cup Jif® Creamy Peanut Butter
• 1/2 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 3/4 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Sugar
• 48 foil-wrapped milk chocolate pieces, unwrapped

Directions:
1. HEAT oven to 375°F.
2. CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
3. STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
4. SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
5. BAKE 10 to 12 minutes or until golden brown.
6. TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

Yield: 4 Dozen Cookies

Tomato and Herb Fondue

Yield: Makes 3 cups

Ingredients
FONDUE:
1 tablespoon butter
1/4 cup chopped sweet onion
2 garlic cloves, minced
2 (14.5-oz.) cans fire-roasted tomatoes
1 teaspoon tomato paste
1/2 teaspoon lemon zest
1/4 cup chopped fresh basil

SERVE WITH:
Cubed, lightly toasted French bread; cubed, toasted cheese bread; chopped, cooked chicken tenders; meatballs; tortellini
Preparation
1. Melt butter in a large saucepan over medium heat; add onion and garlic, and sauté 3 minutes or until vegetables are tender.

2. Add tomatoes, tomato paste, and lemon zest, and cook, stirring occasionally, 8 to 10 minutes. Remove from heat, and stir in basil. Transfer to fondue pot; keep warm. Serve with desired accompaniments.

Southern Living, NOVEMBER 2009

Two Cheese and Honey Fondue

Yield: Makes 2 3/4 cups

Ingredients
FONDUE:
1 cup heavy cream
1 cup chicken broth
1 tablespoon honey
2 cups (8 oz.) freshly shredded Jarlsberg cheese
1/2 cup (2 oz.) freshly shredded Swiss cheese
1/4 cup all-purpose flour
1/4 teaspoon dry mustard
1/4 teaspoon freshly cracked pepper

SERVE WITH:
Cubed ciabatta bread, sliced pears, sliced apples
Preparation
1. Bring heavy cream, chicken broth, and honey to a boil over medium-high heat; reduce heat to medium-low, and simmer.

2. Meanwhile, combine cheeses, flour, mustard, and pepper in a large bowl. Slowly whisk cheese mixture into simmering broth until melted and smooth. Transfer to fondue pot; keep warm. Serve with desired accompaniments (apple slices, cubed bread).

Southern Living, NOVEMBER 2009