Fri - August 1, 2008
chi's vietnamese rice noodle soup
FOR SOUP, you'll
need:
1 medium sized fresh ginger, punctured with fork
1 medium sized onion, punctured with fork
femur/marrow bones (soup bones)
4-5 pieces of star anise
1 stalk scallions
3 tbsp salt
2 tbsp sugar
water
beef rump roast, cut into small pieces (you may use trimmings from the roast you'll use for toppings, but avoid fatty portions)
char the onion and ginger in the grill/stove top. place bones in a stockpot and bring to a full boil. dump water. fill the stock pot with water. add star anise, scallions, salt, sugar and the charred onion & ginger. add a few pieces of beef for more flavor. simmer at least 2 hours. the longer it simmers, the better the soup will taste. skim fat and impurities that form on the surface. the soup should taste clean and fresh, clear and not oily.
FOR NOODLES, you'll need:
rice noodles
water
in another pot, prepare rice noodles per package instructions. set 1 serving size in wide soup bowls.
FOR TOPPINGS AND SEASONING, you'll need:
2 white onion, quartered
2 bunches cilantro, finely chopped
2 stalks scallions, finely chopped
bean sprouts
thai basil leaves
mint leaves
beef- rump roast
limes
hoisin sauce
sriracha sauce
fish sauce
slice quartered onions thinly. thoroughly mix in the finely chopped cilantro and scallions. place in a serving bowl, set aside. slice beef rump roast paper thin across the grain. arrange in platter. keep in the refrigerator until serving time. prepare bean sprouts (wash and dry). cut limes into wedges. arrange in platter along with mint and thai basil leaves. place hoisin sauce, sriracha sauce and fish sauce in individual bowls. provide serving spoons or thongs for each topping and seasoning.
once the soup is ready (the pot can be kept on the fire to keep the soup hot), call everybody to prepare their own noodle soup bowl. start by placing a few slices of beef on a ladle. drop the ladle in steaming hot soup pot to cook the beef to desired doneness. place in bowl and continue to add onion, cilantro and scallion mix and bean sprouts. drop a spoonful of hoisin sauce (sweet). add a few drops of sriracha sauce (spicy) and fish sauce (salty) as desired. tear a thai basil leaf and mint leaf. squeeze a wedge of lime then enjoy. be careful- soup will be hot. hot but really good. makes 8-12 bowls.
note: the recipe is based on the last time chi and i made the soup.
quantities are not absolute, and may be adjusted to suit individual taste preferences.
1 medium sized fresh ginger, punctured with fork
1 medium sized onion, punctured with fork
femur/marrow bones (soup bones)
4-5 pieces of star anise
1 stalk scallions
3 tbsp salt
2 tbsp sugar
water
beef rump roast, cut into small pieces (you may use trimmings from the roast you'll use for toppings, but avoid fatty portions)
char the onion and ginger in the grill/stove top. place bones in a stockpot and bring to a full boil. dump water. fill the stock pot with water. add star anise, scallions, salt, sugar and the charred onion & ginger. add a few pieces of beef for more flavor. simmer at least 2 hours. the longer it simmers, the better the soup will taste. skim fat and impurities that form on the surface. the soup should taste clean and fresh, clear and not oily.
FOR NOODLES, you'll need:
rice noodles
water
in another pot, prepare rice noodles per package instructions. set 1 serving size in wide soup bowls.
FOR TOPPINGS AND SEASONING, you'll need:
2 white onion, quartered
2 bunches cilantro, finely chopped
2 stalks scallions, finely chopped
bean sprouts
thai basil leaves
mint leaves
beef- rump roast
limes
hoisin sauce
sriracha sauce
fish sauce
slice quartered onions thinly. thoroughly mix in the finely chopped cilantro and scallions. place in a serving bowl, set aside. slice beef rump roast paper thin across the grain. arrange in platter. keep in the refrigerator until serving time. prepare bean sprouts (wash and dry). cut limes into wedges. arrange in platter along with mint and thai basil leaves. place hoisin sauce, sriracha sauce and fish sauce in individual bowls. provide serving spoons or thongs for each topping and seasoning.
once the soup is ready (the pot can be kept on the fire to keep the soup hot), call everybody to prepare their own noodle soup bowl. start by placing a few slices of beef on a ladle. drop the ladle in steaming hot soup pot to cook the beef to desired doneness. place in bowl and continue to add onion, cilantro and scallion mix and bean sprouts. drop a spoonful of hoisin sauce (sweet). add a few drops of sriracha sauce (spicy) and fish sauce (salty) as desired. tear a thai basil leaf and mint leaf. squeeze a wedge of lime then enjoy. be careful- soup will be hot. hot but really good. makes 8-12 bowls.
note: the recipe is based on the last time chi and i made the soup.
quantities are not absolute, and may be adjusted to suit individual taste preferences.
Posted at 09:28 PM
Sat - February 10, 2007
teriyaki salmon
salmon
fillets
salt
lemon pepper
orange peel
1 tsp butter
teriyaki honey pineapple glaze (kikkoman)
pre heat oven to 350°F. season salmon with salt, lemon pepper and orange peel. press down to form a crust. heat butter in the cast iron pan. sear salmon fillets, 1 minute on each side. if your salmon has skin on, sear the skinned side first, then flip. glaze salmon with teriyaki honey pineapple glaze. finish cooking in the oven, about 8-10 minutes.
serve with rice or pasta and your favorite vegetable side dish.
salt
lemon pepper
orange peel
1 tsp butter
teriyaki honey pineapple glaze (kikkoman)
pre heat oven to 350°F. season salmon with salt, lemon pepper and orange peel. press down to form a crust. heat butter in the cast iron pan. sear salmon fillets, 1 minute on each side. if your salmon has skin on, sear the skinned side first, then flip. glaze salmon with teriyaki honey pineapple glaze. finish cooking in the oven, about 8-10 minutes.
serve with rice or pasta and your favorite vegetable side dish.
Posted at 08:07 PM
Sun - October 23, 2005
chicken mushroom
1 tbsp
butter
1 tbsp cooking oil
1 small onion, chopped
chicken breast fillets, cut into bite sized strips
mushrooms, quartered
fresh parsley, finely chopped
oyster sauce
1 tsp flour
1/4 cup water
salt & pepper
mic oyster sauce, flour and water in a cup. set aside. in a pan, saute onions and mushrooms in oil and butter. add chicken pieces. cook in medium heat until browned. add salt, pepper and parsley. add flour & oyster sauce mixture. mix thoroughly. simmer in low heat until sauce thickens. serve with rice and your favorite steamed veggies.
1 tbsp cooking oil
1 small onion, chopped
chicken breast fillets, cut into bite sized strips
mushrooms, quartered
fresh parsley, finely chopped
oyster sauce
1 tsp flour
1/4 cup water
salt & pepper
mic oyster sauce, flour and water in a cup. set aside. in a pan, saute onions and mushrooms in oil and butter. add chicken pieces. cook in medium heat until browned. add salt, pepper and parsley. add flour & oyster sauce mixture. mix thoroughly. simmer in low heat until sauce thickens. serve with rice and your favorite steamed veggies.
Posted at 07:32 PM
Fri - October 21, 2005
beth's mexican shrimp cocktail
beth never measures, and so here's what i
remember...
1 pckg cooked, peeled cocktail shrimp
1 bottle spicy v8 juice
2 avocados, diced to medium chunks
splash of tabasco (lots of splashes)
1 lemon
1 onion, finely chopped
several cloves of garlic, chopped
cilantro, coarsely chopped
red pepper flakes
salt & pepper
mix everything up, keep in refrigerator for at least an hour before serving. serve with saltine crackers and more tabasco.
1 pckg cooked, peeled cocktail shrimp
1 bottle spicy v8 juice
2 avocados, diced to medium chunks
splash of tabasco (lots of splashes)
1 lemon
1 onion, finely chopped
several cloves of garlic, chopped
cilantro, coarsely chopped
red pepper flakes
salt & pepper
mix everything up, keep in refrigerator for at least an hour before serving. serve with saltine crackers and more tabasco.
Posted at 11:11 PM
Mon - October 17, 2005
dill & cream cheese omelet
4 eggs
1 tsp dill
1/4 cup cream cheese, formed into 1/2" diameter balls
salt & pepper
beat eggs. add salt & pepper to taste. drop cream cheese balls and fold into egg. cook eggs in pan, add dill when eggs are almost done to your liking. great with onion flavored bagels, toasted with butter.
1 tsp dill
1/4 cup cream cheese, formed into 1/2" diameter balls
salt & pepper
beat eggs. add salt & pepper to taste. drop cream cheese balls and fold into egg. cook eggs in pan, add dill when eggs are almost done to your liking. great with onion flavored bagels, toasted with butter.
Posted at 12:00 AM
Mon - June 27, 2005
single serve honey mustard vinegarette
going to lunch hour class at the gym, i
started packing lunch i could eat at the office after my workout. salad is the
easiest....here's my favorite
dressing
1 tbsp honey
1 tsp dijon mustard
1 tsp balsamic vinegar
1 tsp rd wine vinegar
3 tbsp extra virgin olive oil
salt & pepper
combine all ingredients, whisk until thoroughly mixed. drizzle over spring mix greens with grapes cut in halves and sliced baby portabellas. top with toasted almond slivers.
1 tbsp honey
1 tsp dijon mustard
1 tsp balsamic vinegar
1 tsp rd wine vinegar
3 tbsp extra virgin olive oil
salt & pepper
combine all ingredients, whisk until thoroughly mixed. drizzle over spring mix greens with grapes cut in halves and sliced baby portabellas. top with toasted almond slivers.
Posted at 11:30 PM
Thu - June 16, 2005
bistek
thin slices of beef (rib eye is
good)
soy sauce
lemon juice
salt & pepper
onion, sliced into half rings
canola oil (or any oil for frying, except olive oil or sesame oil)
mix soy sauce, lemon juice, salt & pepper. marinade meat in mixture for an hour. pan fry meat in oil until done. remove from pan, arrange in serving platter. saute onions in oil, pour leftover marinade (just enough for a little sauce) over onions to cook. onions are done when golden brown (due to soy mixture) and semi translucent. pour onions on top of the fried beef. great with hot steamed jasmine rice.
*i'm sorry- i never measure in the kitchen. the marinade is around 70% soy and 30% lemon juice. had to find that out the hard way myself
soy sauce
lemon juice
salt & pepper
onion, sliced into half rings
canola oil (or any oil for frying, except olive oil or sesame oil)
mix soy sauce, lemon juice, salt & pepper. marinade meat in mixture for an hour. pan fry meat in oil until done. remove from pan, arrange in serving platter. saute onions in oil, pour leftover marinade (just enough for a little sauce) over onions to cook. onions are done when golden brown (due to soy mixture) and semi translucent. pour onions on top of the fried beef. great with hot steamed jasmine rice.
*i'm sorry- i never measure in the kitchen. the marinade is around 70% soy and 30% lemon juice. had to find that out the hard way myself
Posted at 11:02 PM
Fri - May 13, 2005
grilled salmon with honey mustard sauce
salmon
fillets
butter
brown sugar
honey
dijon mustard
lemon
in a microwave safe bowl, combine butter, honey, brown sugar, mustard and lemon. microwave for 10 seconds and mix well. set aside 1/2 of the mixture. grill salmon, baste with sauce. spoon a little bit of the remaining 1/2 of the sauce on top of the grilled fish. serve with wild rice pilaf.
butter
brown sugar
honey
dijon mustard
lemon
in a microwave safe bowl, combine butter, honey, brown sugar, mustard and lemon. microwave for 10 seconds and mix well. set aside 1/2 of the mixture. grill salmon, baste with sauce. spoon a little bit of the remaining 1/2 of the sauce on top of the grilled fish. serve with wild rice pilaf.
Posted at 10:21 PM
Tue - February 22, 2005
chocolate grahams
graham
crackers
2 sticks unsalted butter
1 cup brown sugar
1 package chocolate chip cookies
mix butter and sugar well. set aside. spray pam in pan. arrange crackers. layer the butter and sugar mixture on top of the crackers. put in pre-heated oven for 10 minutes or until the butter/sugar mixture dissolves. take out of oven, let cool. layer chocolate chips. put back in oven for another 10 minutes or until chips are melted. take out of oven, let cook. break out of pan. enjoy.
2 sticks unsalted butter
1 cup brown sugar
1 package chocolate chip cookies
mix butter and sugar well. set aside. spray pam in pan. arrange crackers. layer the butter and sugar mixture on top of the crackers. put in pre-heated oven for 10 minutes or until the butter/sugar mixture dissolves. take out of oven, let cool. layer chocolate chips. put back in oven for another 10 minutes or until chips are melted. take out of oven, let cook. break out of pan. enjoy.
Posted at 10:41 PM
Sat - November 27, 2004
apple flambe
1 apple, sliced
thin
brown sugar
butter
rum
caramelize apples in butter and brown sugar. when tender, add rum. be sure to take the pan off the fire when pouring alcohol. cook alcohol off then serve on top of vanilla ice cream.
brown sugar
butter
rum
caramelize apples in butter and brown sugar. when tender, add rum. be sure to take the pan off the fire when pouring alcohol. cook alcohol off then serve on top of vanilla ice cream.
Posted at 10:22 PM
orange-cranberry sauce
1 1/2 package fresh
cranberries
juice of 1 orange
1 1/2 cups sugar
3/4 cup water
2 tsp vanilla extract
1/4 cup orange marmalade
2 tsp mustard
combine sugar, water, orange juice and vanilla extract in a saucepan. bring mixture to a simmer. add fresh cranberries. cook until cranberries pop and becomes tender, about 5-10 minutes. remove from fire. stir in orange marmalade and mustard. let cool and chill.
recipe adapted from michael chiarello's citrus cranberry sauce, served in my dining room, thanksgiving 2004
juice of 1 orange
1 1/2 cups sugar
3/4 cup water
2 tsp vanilla extract
1/4 cup orange marmalade
2 tsp mustard
combine sugar, water, orange juice and vanilla extract in a saucepan. bring mixture to a simmer. add fresh cranberries. cook until cranberries pop and becomes tender, about 5-10 minutes. remove from fire. stir in orange marmalade and mustard. let cool and chill.
recipe adapted from michael chiarello's citrus cranberry sauce, served in my dining room, thanksgiving 2004
Posted at 10:16 PM
Wed - October 20, 2004
soy chicken
chicken
breasts
soy sauce
orange juice
rosemary & thyme
salt & pepper
kikkoman pineapple teriyaki sauce
combine soy sauce, orange juice and spices in a zip lock bag. marinate chicken breasts for at least an hour (three hours max). grill or pan fry. baste with kikkoman pineapple teriyaki sauce. serve with steamed rice.
soy sauce
orange juice
rosemary & thyme
salt & pepper
kikkoman pineapple teriyaki sauce
combine soy sauce, orange juice and spices in a zip lock bag. marinate chicken breasts for at least an hour (three hours max). grill or pan fry. baste with kikkoman pineapple teriyaki sauce. serve with steamed rice.
Posted at 11:37 PM
Wed - August 11, 2004
easy pesto pasta salad
carrots
asparagus
red & green bell peppers
broccoli florets
onions
pesto sauce
olive oil
salt & pepper
orange zest
roast your favorite veggies in olive oil, salt & pepper and any of your favorite spices. prepare bow tie pasta per package instructions. toss the roasted veggies, pasta, pesto sauce and spices together. chill. serve. enjoy.
asparagus
red & green bell peppers
broccoli florets
onions
pesto sauce
olive oil
salt & pepper
orange zest
roast your favorite veggies in olive oil, salt & pepper and any of your favorite spices. prepare bow tie pasta per package instructions. toss the roasted veggies, pasta, pesto sauce and spices together. chill. serve. enjoy.
Posted at 11:37 PM
Tue - July 27, 2004
finedine sauce
1/2 onion, finely
chopped
red hot 'boonie' peppers, chopped
black pepper
3 parts soy sauce
1 part water
1 part lemon juice
a little bit of sugar
one of the best things in guam. the locals use it on almost everything. best on bbq chicken. kaitlyn loves it and requests for it every time we have steak for dinner.
red hot 'boonie' peppers, chopped
black pepper
3 parts soy sauce
1 part water
1 part lemon juice
a little bit of sugar
one of the best things in guam. the locals use it on almost everything. best on bbq chicken. kaitlyn loves it and requests for it every time we have steak for dinner.
Posted at 08:46 PM
Wed - April 21, 2004
alton's french toast
1 cup half &
half
3 eggs
2 tbsp honey
1/4 tsp salt
4 tbsp butter
8 slices bread
mix, dip and fry as usual. you all know what to do- the only thing alton did different was put the toasts in the oven for 5 minutes before serving.
we had french toast for dinner today. and why not? best french thing ever- along with french fries, french manicure, french braids and of course french kiss.
3 eggs
2 tbsp honey
1/4 tsp salt
4 tbsp butter
8 slices bread
mix, dip and fry as usual. you all know what to do- the only thing alton did different was put the toasts in the oven for 5 minutes before serving.
we had french toast for dinner today. and why not? best french thing ever- along with french fries, french manicure, french braids and of course french kiss.
Posted at 08:21 PM
Wed - March 3, 2004
sandra's tea sandwiches
cream cheese with chives, whipped until soft
and fluffy
cucumber, thinly sliced rounds
wheat or white bread
mayonnaise
chicken breast slices
guacamole (store bought is fine)
wheat or white bread
cantaloupe, thinly sliced
prosciutto
wheat or white bread
cucumber, thinly sliced rounds
wheat or white bread
mayonnaise
chicken breast slices
guacamole (store bought is fine)
wheat or white bread
cantaloupe, thinly sliced
prosciutto
wheat or white bread
Posted at 09:08 AM
kailea's homemade bird treat
1 ripe
banana
peanut butter
bird seed
string
tie a string to the end of the banana. roll the banana in peanut butter. roll in bird seed. hang in your backyard and wait for birds.
peanut butter
bird seed
string
tie a string to the end of the banana. roll the banana in peanut butter. roll in bird seed. hang in your backyard and wait for birds.
Posted at 09:01 AM
Thu - January 22, 2004
creamed spinach
spinach, blanched and dried,
chopped
onion, chopped
butter
heavy cream
milk
cheese (i forgot what kind i used)
flour
salt & pepper
saute butter, onion and spinach. season with salt & pepper. set aside. in a saucepan, make a roux (equal parts butter and flour). mix until smooth and free of lumps. add milk and heavy cream. bring to a low simmer. add spinach and onion and cheese.
onion, chopped
butter
heavy cream
milk
cheese (i forgot what kind i used)
flour
salt & pepper
saute butter, onion and spinach. season with salt & pepper. set aside. in a saucepan, make a roux (equal parts butter and flour). mix until smooth and free of lumps. add milk and heavy cream. bring to a low simmer. add spinach and onion and cheese.
Posted at 10:46 PM
Mon - October 6, 2003
rd's caprese salad
cherry or grape tomatoes,
halved
mozzarella cheese, 1/2" cubes
10-12 leaves fresh basil, chopped
extra virgin olive oil
balsamic vinegar
salt & pepper
mix all ingredients in a bowl. chill. great with sliced san luis rosemary and olive oil sour dough bread.
mozzarella cheese, 1/2" cubes
10-12 leaves fresh basil, chopped
extra virgin olive oil
balsamic vinegar
salt & pepper
mix all ingredients in a bowl. chill. great with sliced san luis rosemary and olive oil sour dough bread.
Posted at 11:02 PM
my lola's chicken salad sandwich
cooked chicken, diced or
shredded
onion, chopped
sweet pickle relish
mayo
salt & pepper
combine ingredients, mix well. chill.
my lola makes the sandwich with less than "the works". just with lettuce, tomatoes, cucumber on any type of bread.
or- enjoy them any way you want them.
onion, chopped
sweet pickle relish
mayo
salt & pepper
combine ingredients, mix well. chill.
my lola makes the sandwich with less than "the works". just with lettuce, tomatoes, cucumber on any type of bread.
or- enjoy them any way you want them.
Posted at 10:59 PM
Thu - September 4, 2003
debbie's creme brulee
8 egg yolks
1/3 cup granulated white sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)
Preheat oven to 300º F. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.
1/3 cup granulated white sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)
Preheat oven to 300º F. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.
Posted at 11:23 PM
Mon - August 25, 2003
roasted veggies
3 tsp
rosemary
3 tsp thyme
3 tsp dried basil
1 tsp oregano
extra virgin olive oil
salt & pepper
red baby potatoes
sweet potatoes
carrots
parsnips
brussel sprouts
cut veggies.
oil baking sheet.
mix veggies & spices.
bake for 45 mins at 400°
3 tsp thyme
3 tsp dried basil
1 tsp oregano
extra virgin olive oil
salt & pepper
red baby potatoes
sweet potatoes
carrots
parsnips
brussel sprouts
cut veggies.
oil baking sheet.
mix veggies & spices.
bake for 45 mins at 400°
Posted at 10:18 PM
tiramisu
6 egg
yolks
3 tbsp sugar
1 lb mascarpone cheese
1 1/ cups espresso
dark rum
lady fingers
dark chocolate shavings
mix egg yolks, sugar, cheese and a little espresso (for flavor) until light, smooth and fluffy. set aside. combine rum and espresso in a bowl for dipping lady fingers. lay dipped lady fingers evenly on a dish. cover with an even layer of the fluffy mixture. continue alternating between a layer of lady fingers and the fluffy cream. top with shaved dark chocolate. refrigerate for at least 2 hours before serving.
3 tbsp sugar
1 lb mascarpone cheese
1 1/ cups espresso
dark rum
lady fingers
dark chocolate shavings
mix egg yolks, sugar, cheese and a little espresso (for flavor) until light, smooth and fluffy. set aside. combine rum and espresso in a bowl for dipping lady fingers. lay dipped lady fingers evenly on a dish. cover with an even layer of the fluffy mixture. continue alternating between a layer of lady fingers and the fluffy cream. top with shaved dark chocolate. refrigerate for at least 2 hours before serving.
Posted at 10:13 PM
Mon - May 12, 2003
fran's play dough
1 cup
flour
1/2 cup salt
2 tsp cream of tartar
1 cup water
1 1/2 tbsp cooking oil
food color (optional)
cook over medium heat, stirring constantly. mixture is done when play dough forms a ball. knead and store in air tight container
"let brent make it for you. the stirring part could be tough- and it sets pretty fast...." -fran
1/2 cup salt
2 tsp cream of tartar
1 cup water
1 1/2 tbsp cooking oil
food color (optional)
cook over medium heat, stirring constantly. mixture is done when play dough forms a ball. knead and store in air tight container
"let brent make it for you. the stirring part could be tough- and it sets pretty fast...." -fran
Posted at 08:48 PM
Tue - April 15, 2003
crema de fruita
1 can sliced peaches/fruit
cocktail
1 package jello (any flavor you that would tickle your fancy)
1 package jello instant pudding- vanilla
1 loaf, butter pound cake, 3/4" thick slices
prepare jello per package instructions.
prepare pudding per package instructions
layer jello, pound cake, pudding, fruits and jello in a dish pan. sounds easy...not really. i messed up the first batch and brent ended up eating the rejects...so then, i advise you follow these carefully...
pour jello on a rectangular (or round- preferably clear) serving dish. fill up to 1/4 of the dish. cool in the refrigerator until the jello is set. takes forever. lay slices of butter pound cake on top of the jello. make sure to fill in gaps if your slices does not fit perfectly in the dish. then spread vanilla pudding evenly on top of the cake. make sure the layer is thick enough to form a barrier between another layer of jello (you'll pour later to finish...) and the butter pound cake layer. also, seal edges and corners of the dish so the jello won't seep into the cake. arrange peach slices or fruit cocktail on top of the pudding layer. then pour the jello to cover the top of the fruits. this would be the last layer. chill and serve. whipped cream optional. enjoy!
1 package jello (any flavor you that would tickle your fancy)
1 package jello instant pudding- vanilla
1 loaf, butter pound cake, 3/4" thick slices
prepare jello per package instructions.
prepare pudding per package instructions
layer jello, pound cake, pudding, fruits and jello in a dish pan. sounds easy...not really. i messed up the first batch and brent ended up eating the rejects...so then, i advise you follow these carefully...
pour jello on a rectangular (or round- preferably clear) serving dish. fill up to 1/4 of the dish. cool in the refrigerator until the jello is set. takes forever. lay slices of butter pound cake on top of the jello. make sure to fill in gaps if your slices does not fit perfectly in the dish. then spread vanilla pudding evenly on top of the cake. make sure the layer is thick enough to form a barrier between another layer of jello (you'll pour later to finish...) and the butter pound cake layer. also, seal edges and corners of the dish so the jello won't seep into the cake. arrange peach slices or fruit cocktail on top of the pudding layer. then pour the jello to cover the top of the fruits. this would be the last layer. chill and serve. whipped cream optional. enjoy!
Posted at 11:36 PM
Quick Links
I N N A
a little bit of everything, some somethings and a whole lot of nothing.
it makes for most of what i am really About . come take a peek- anticipate the good so that you may enjoy it.
Calendar
| Sun | Mon | Tue | Wed | Thu | Fri | Sat |
Categories
Archives
XML/RSS Feed
Favorites
Gecko GirlSungecko
Latitude 13
Lisa Spears Portfolio
Animite
Jones Rule
And Then There Were Three
Xine
Nats
Pinoy Moms Network
Snap Shots
www.flickr.com
This is a Flickr badge showing public photos from speechless. Make your own badge here.
Statistics
Total entries in this blog:
Total entries in this category:
Published On: Aug 06, 2008 10:42 PM
Total entries in this category:
Published On: Aug 06, 2008 10:42 PM
Comments by
