VEGETARIAN KOREAN NOODLES (JAPCHAE)
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the sauce: Combine the sugar, tamari, rice wine vinegar, sesame oil and ginger in a small bowl. Whisk until the sugar is dissolved. Set aside.
- For the noodles: Bring a large pot of salted water to a boil. Add the noodles and stir to help submerge them. Cook until the noodles are just barely cooked, 6 to 8 minutes. Drain and rinse with cold water. Using kitchen shears or a clean pair of scissors, cut the noodles into approximately 8-inch lengths. Set aside.
- Heat the grapeseed oil in a large skillet over high heat. Add the oyster and shiitake mushrooms and cook, stirring often with a wooden spoon, for about 5 minutes, or until the mushrooms are beginning to brown. Add the shallots and 1/4 teaspoon salt and cook until fragrant, another 2 minutes. Add the red pepper, garlic and scallions to the pan, reduce the heat to medium-high and cook for an additional 3 minutes, or until the peppers are beginning to soften. Add the kale and the cooked noodles and saute another 3 minutes, stirring often to coat the noodles in the oil and to wilt the kale. Add the sauce and toss to coat. Top with sesame seeds if desired.
BANANAS FOSTER II
On Father's Day we all tried this delicious dessert, which everyone loved. Bananas warmed in buttery rum sauce over vanilla ice cream.
Provided by BUTTERMEBREAD
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 73.2 g, Cholesterol 59.5 mg, Fat 23.8 g, Fiber 3.4 g, Protein 4.6 g, SaturatedFat 12.3 g, Sodium 146.1 mg, Sugar 60.8 g
ALMOND FLORENTINE AND BLACK RASPBERRY CHIP ICE CREAM SANDWICHES
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Melt butter in medium saucepan over medium-low heat. Mix in sugar, cream, and flour, then almonds. Stir until batter thickens, bubbles at edges, and leaves dry path when spoon is drawn through, about 10 minutes. Remove from heat. Drop 1 rounded teaspoonful batter for each cookie (about 24 total) onto prepared sheets, spacing mounds 2 to 3 inches apart.
- Bake cookies, 1 sheet at a time, until golden brown, turning sheet after 8 minutes, about 16 minutes total. Cool cookies completely on sheets.
- Do ahead: Can be made 1 day ahead. Store airtight at room temperature.
- Soften ice cream slightly in microwave at 10-second intervals on very low setting. Place 6 cookies, flat side up, on work surface. Mound 1/4 cup ice cream onto each; flatten gently with spatula. Top with another cookie, flat side down, and press very gently to adhere. Place sandwiches on baking sheet, cover with foil, and freeze at least 2 hours and up to 2 days.
VANILLA ICE CREAM WITH MAPLE SYRUP AND BACON
Vanilla ice cream with maple syrup and crispy thick-cut bacon. -Carol Feldmann, Sheboygan Falls, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Top ice cream with maple syrup and bacon.
Nutrition Facts : Calories 348 calories, Fat 15g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 445mg sodium, Carbohydrate 43g carbohydrate (38g sugars, Fiber 0 fiber), Protein 10g protein.
FLORENTINE SUNDAES
Categories Liqueur Dessert Christmas Quick & Easy Bon Appétit
Yield Makes about 4 servings
Number Of Ingredients 4
Steps:
- For each sundae: Fill a bowl, Martini glass, or widemouthed wineglass with 3 generous scoops of vanilla ice cream. Drizzle ice cream with a teaspoon or more of orange liqueur (such as Grand Marnier). Coarsely chop half of a Florentine cookie and sprinkle over the ice cream. Garnish with a whole cookie and 1 or 2 thin strips of orange peel (each about 2 to 3 inches long).
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- While the batter is resting, cook bacon. Heat nonstick pan over medium heat. Add bacon strips and cook until crisp, about 5-7 minutes. Remove from heat and chop into small pieces.
- Preheat waffle maker. Do not butter or spray non-stick spray on the waffle maker. Pour batter in an even layer and sprinkle half the bacon and cheese on top. Cook waffles until golden brown and cheese have melted.
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