Yumyumpasta Recipes

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YUM



Yum image

Great golden brown soft cookies with chocolate and peanut butter chips. If you like, you can use white chocolate chips, too!

Provided by Ben

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 25m

Yield 12

Number Of Ingredients 10

1 ½ cups butter, softened
1 ¼ cups packed brown sugar
1 ¼ cups white sugar
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 cup semisweet chocolate chips
1 cup peanut butter chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, stir in the chocolate and peanut butter chips. Drop by rounded spoonfuls onto the unprepared cookie sheet.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 710.2 calories, Carbohydrate 93.9 g, Cholesterol 76.5 mg, Fat 33.7 g, Fiber 2 g, Protein 9.9 g, SaturatedFat 22.9 g, Sodium 534.3 mg, Sugar 59.4 g

YUM YUM PASTA



Yum Yum Pasta image

Make and share this Yum Yum Pasta recipe from Food.com.

Provided by georgi

Categories     Potluck

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb linguine
1/2 cup olive oil
1 head garlic, peeled and chopped
1 cup shredded parmesan cheese
1/2 cup toasted pine nuts
1 bunch parsley, chopped
2 -3 tomatoes
salt and pepper

Steps:

  • Heat oil and garlic simmer for 7-10 minutes.
  • Add a pinch of salt and pepper.
  • Toss oil and garlic with pasta Put chopped parsley on top followed by cheese, tomatoes then pine nuts.
  • Can be blended or served layered warm or at room temperature.

TOM YUM SOUP RECIPE BY TASTY



Tom Yum Soup Recipe by Tasty image

Here's what you need: lemongrass, thai red chili peppers, garlic, galangal, refined coconut oil, vegetable broth, large tomato, lime leaves, coconut milk, soy sauce, extra firm tofu, cremini mushroom, lime juice, agave, salt, fresh cilantro leaf

Provided by Rachel Gaewski

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

2 stalks lemongrass
2 thai red chili peppers, sliced
3 cloves garlic, minced
1 tablespoon galangal, minced
1 tablespoon refined coconut oil
5 cups vegetable broth
1 large tomato, diced
5 lime leaves
1 cup coconut milk
2 tablespoons soy sauce
7 oz extra firm tofu, cubed
6 oz cremini mushroom, sliced
¼ cup lime juice
1 tablespoon agave
salt, to taste
fresh cilantro leaf, for garnish

Steps:

  • Trim off the top third and very bottom of the lemongrass stalks. Using the side of a knife, press down across the stalks to bruise the lemongrass and release the oils. Chop each stalk into 4 pieces and set aside.
  • Add the chili peppers, garlic, and galangal to a mortar and pestle and grind into a paste. Set aside.
  • Melt the coconut oil in a large pot over medium heat. Once the oil begins to shimmer, add the lemongrass and cook for 3-4 minutes, until fragrant. Add the chili pepper paste and cook for another 3-4 minutes, until fragrant.
  • Add the vegetable broth, tomato, lime leaves, coconut milk, and soy sauce and stir to combine. Bring to a boil. Cover, then reduce the heat to low and simmer for 20 minutes, until broth has reduced slightly.
  • Add the tofu and mushrooms and stir to combine. Cook for 5 minutes, until the mushrooms are tender.
  • Add the lime juice and agave and stir to combine. Season with salt to taste.
  • Garnish with cilantro and serve.
  • Enjoy!

Nutrition Facts : Calories 1235 calories, Carbohydrate 76 grams, Fat 95 grams, Fiber 2 grams, Protein 8 grams, Sugar 24 grams

YUMASETTA



Yumasetta image

My Uncle makes this quite often and after a re-union dinner tonight I decided I had better post this. He got this from an Amish friend and it's been a staple of his for many years.

Provided by CindiJ

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs hamburger
2 tablespoons brown sugar
1/4 cup onion, chopped
1 (10 3/4 ounce) can tomato soup, undiluted
1 (10 3/4 ounce) can cream of chicken soup, undiluted
1 (16 ounce) package egg noodles
1 (8 ounce) package processed cheese, such as Kraft or 1 (8 ounce) package Velveeta cheese

Steps:

  • Brown hamburger with salt, pepper, brown sugar and onion.
  • Add tomato soup.
  • Cook egg noodles according to package; Drain.
  • Add cream of chicken soup to egg noodles.
  • Layer hamburger mixture and noodle mixture in 9x12" casserole with processed cheese between layers.
  • Bake at 350°F for 30 minutes.

TOM YUM PASTE



Tom Yum Paste image

This Thai Tom Yum paste is more than a just a soup base. It also makes an exquisite marinade for all types of fish, seafood and meat.

Provided by Darlene Schmidt

Categories     Soup     Sauce     Ingredient

Time 12m

Number Of Ingredients 13

1/4 cup lemongrass (fresh or prepared frozen, finely minced, available at Asian food stores)
5 cloves garlic
1 thumb-size piece ginger (or galangal, sliced)
1 fresh red chili (sliced, or 1/2 to 1 tsp. dried crushed chili or cayenne pepper)
1/2 cup coriander/cilantro leaves and stems (fresh chopped)
2 tablespoons fish sauce (available at Asian food stores)
1 tablespoon vegetable oil
1 tablespoon soy sauce
1/2 teaspoon shrimp paste (available at Asian food stores)
1/4 cup freshly squeezed lime juice
3 heaping teaspoon palm sugar (or brown sugar)
2 to 3 spring onions (sliced)
1 to 2 tablespoon coconut milk (this thins it out to make blending easier; if you want a thick paste, don't add it)

Steps:

  • Use in Tom Yom soup or as a marinade and enjoy.

Nutrition Facts : Calories 317 kcal, Carbohydrate 45 g, Cholesterol 6 mg, Fiber 5 g, Protein 9 g, SaturatedFat 1 g, Sodium 3986 mg, Sugar 21 g, Fat 14 g, ServingSize 3/4 Cup (1 Serving), UnsaturatedFat 0 g

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