Kathleen loves baked lasagna. One day, when she came back from school, she asked me if I could make lasagna for dinner.
So here it is my version of lasagna and she loves it. It has yellow squash in it and I mix the tomato sauce with fat free Ricotta cheese to make the meat sauce thicken and delis.
Ingredients:
• 1 pound of lean ground beef
• ½ chopped red onion
• 2 yellow squash (minced using a food processor)
• ½ small package of Fat Free Ricotta Cheese
• 1 pound of “Ragu” brand –Garden Combination tomato sauce or your preference
• 14 Oz of “Ragu” brand-Pizza sauce or your preference
• I bar of Mozzarella cheese
• Grated Parmesan cheese
• 1 Cup of water
• 3 tsp of salt
• 3 tsp of MSG or chicken bouillion
• Lasagna pasta
• oil
How to make:
• Sautee ground beef with red onion until it browned
• Drain extra fat using a coriander
• Place into food processor to get finer meat texture
• Add cooked meat, minced yellow squash, tomato sauces, ricotta cheese, water, salt and MSG into a pot
• Simmer for 20-30 minutes in medium heat
• Cook lasagna pasta until aldente, drain and set aside
• Turn on oven 400 degree F
• In a pyrex, pour a little bit of meat sauce at the bottom of pyrex so it won’t burn
• Second layer is lasagna pasta
• Third layer is meat sauce
• Fourth layer is sliced mozzarella cheese
• Fifth layer is lasagna pasta
• Sixth layer is meat sauce
• Last layer is Grated parmesan cheese
• Baked for 45 minutes to 1 hour
Monday, October 18, 2010
Mommy's Meatballs
Kathleen loves spaghetti but she does not like the meat balls. So mommy tries to make my own recipe for meatballs, and she loves it.
Instead of using ground beef, I am using ground pork. Adding ground cinnamon and all spice powder make the meatballs smell so fragrance.
You can serve it with spaghetti , warm steamed rice or toasted bun.
Ingredients:
• 2 pounds of ground pork
• ½ chopped red onion
• ½ cup of plain bread crumb
• 1 egg
• 3 tsp of salt
• 3 tsp of MSG / chicken bouillion
• 1 tsp of ground cinnamon
• 1 tsp of all spice powder
• 1 pound of “Ragu” brand – Garden Combination tomato sauce or your preference
• 14 Oz of “Ragu” brand- Pizza sauce or your preference
• ½ cup of water
• Oil
How to make:
• Mix ground pork, red onion, bread crumb, egg, salt, MSG, cinnamon, and all spice
• Make meat balls as a size of golf balls and set aside
• Carefully drop meatballs into the frying pan just until all of meatballs turn browned on all sides, don’t worry about the inside of the meatball, because we are going to cook them further
• Lay meatballs on paper towels to absorb excess fat
• Pour all of tomato sauce and water into a pot
• Drop browned meatballs into the pot
• Add 1 Tbsp of chicken bouillion to the taste
• Close the lid, turn the heat into medium, simmer for 20 minutes
Instead of using ground beef, I am using ground pork. Adding ground cinnamon and all spice powder make the meatballs smell so fragrance.
You can serve it with spaghetti , warm steamed rice or toasted bun.
Ingredients:
• 2 pounds of ground pork
• ½ chopped red onion
• ½ cup of plain bread crumb
• 1 egg
• 3 tsp of salt
• 3 tsp of MSG / chicken bouillion
• 1 tsp of ground cinnamon
• 1 tsp of all spice powder
• 1 pound of “Ragu” brand – Garden Combination tomato sauce or your preference
• 14 Oz of “Ragu” brand- Pizza sauce or your preference
• ½ cup of water
• Oil
How to make:
• Mix ground pork, red onion, bread crumb, egg, salt, MSG, cinnamon, and all spice
• Make meat balls as a size of golf balls and set aside
• Carefully drop meatballs into the frying pan just until all of meatballs turn browned on all sides, don’t worry about the inside of the meatball, because we are going to cook them further
• Lay meatballs on paper towels to absorb excess fat
• Pour all of tomato sauce and water into a pot
• Drop browned meatballs into the pot
• Add 1 Tbsp of chicken bouillion to the taste
• Close the lid, turn the heat into medium, simmer for 20 minutes
Saturday, April 10, 2010
Fried Shrimp Ball
This recipe is super easy to make and everybody loves it. I got this recipe from my mom and I twisted it by adding more vegetables in it. It is a creative way for Kathleen to eat vegetables without knowing it. I used broccoli and carrot (sold at grocerry store for coleslaw). But you can always use shrimp itself instead of adding vegetables. Then I added lots of garlic and green onions to add more flavor and remove the seafood smell. It will be deep fry and it will be ready in no time.
Ingredients
• 14 Oz of raw shrimp, peeled and minced (put it in food processor)
• 3 green onions, chopped
. 1 Tbsp of minced garlic
. 1 Cup of chopped brocolli and carrot (put it in food processor)
• 3 Tbsp of corn starch
• 3 tsp of salt
• 3 tsp of chicken bullion
• 1 tsp of pepper if desire
• 1 eggs
• Oil to fry
How to make
• Mix all the ingredients above
• Slowly drop about 1 Tbsp of mixture into hot oil, deep fry until golden brown
Ingredients
• 14 Oz of raw shrimp, peeled and minced (put it in food processor)
• 3 green onions, chopped
. 1 Tbsp of minced garlic
. 1 Cup of chopped brocolli and carrot (put it in food processor)
• 3 Tbsp of corn starch
• 3 tsp of salt
• 3 tsp of chicken bullion
• 1 tsp of pepper if desire
• 1 eggs
• Oil to fry
How to make
• Mix all the ingredients above
• Slowly drop about 1 Tbsp of mixture into hot oil, deep fry until golden brown
Saturday, April 3, 2010
Shepherd's Pie with Asian Twist
I opened the refrigerator the day before Easter and found some carrots, celeries, peas, onion, and potatoes. I thought Shepherd’s Pie would be a perfect comfort food for Easter.
Shepherd's Pie is an English dish and it is essentially a casserole, lined with cooked meat and vegetables, topped with mashed potatoes, and baked.
In this recipe, I added my Asian twist by adding sweet soy sauce and oyster sauce. I then garnished it with shredded parmesan cheese and bake to perfection.
It is one of my signature dish and my family loves it.
Ingredients
• 1 Lb of ground pork
• 8 slices of cooked bacons, sliced thinly
• 4 stalks of celeries, sliced
• 1 cup of shredded carrots, sliced
• 1 cup of frozen peas
• ½ onion, sliced
• ~2 Tbsp of sweet soy sauce “Kecap ABC” or to your desire
• 1 Tbsp of oyster sauce
• 1 Tbsp of sugar or to your desire
• Salt and chicken bouillon
• 1 cup of water
• ¼ cup of all purpose flour
• 8 Russet potatoes
• 3 Tbsp of butter
• ½ cup of half & half
• Shredded Parmesan cheese
How to make meat and vegetables filling
• Turn a skillet into a high heat
• Add oil and sautee onion and bacon until fragrance
• Add ground meat, cook until change color
• Add sweet soy sauce, oyster sauce, salt, and chicken bouillon, water
• Cook about 3 minutes
• Add all purpose flour for thickening
• Add vegetables and stir them well
• Place cooked meat and vegetables into a pyrex (first layer), set aside
How to make mashed potato
• Boil potatoes until tender
• Peel the skin off
• Mash potatoes, add salt, chicken bouillon, butter, and half & half
• Blend them well
• Pour mashed potatoes on top of cooked meat and vegetables
• Smooth the mashed potatoes with fork to make ridges
• Sprinkle shredded parmesan cheese on top
• Bake in the oven 400 degree, 30 minutes
• Lastly, broil it in the oven until the cheese and potatoes ridges are golden about 5 minutes
• Removes from oven and let it sit for few minutes before serving
Shepherd's Pie is an English dish and it is essentially a casserole, lined with cooked meat and vegetables, topped with mashed potatoes, and baked.
In this recipe, I added my Asian twist by adding sweet soy sauce and oyster sauce. I then garnished it with shredded parmesan cheese and bake to perfection.
It is one of my signature dish and my family loves it.
Ingredients
• 1 Lb of ground pork
• 8 slices of cooked bacons, sliced thinly
• 4 stalks of celeries, sliced
• 1 cup of shredded carrots, sliced
• 1 cup of frozen peas
• ½ onion, sliced
• ~2 Tbsp of sweet soy sauce “Kecap ABC” or to your desire
• 1 Tbsp of oyster sauce
• 1 Tbsp of sugar or to your desire
• Salt and chicken bouillon
• 1 cup of water
• ¼ cup of all purpose flour
• 8 Russet potatoes
• 3 Tbsp of butter
• ½ cup of half & half
• Shredded Parmesan cheese
How to make meat and vegetables filling
• Turn a skillet into a high heat
• Add oil and sautee onion and bacon until fragrance
• Add ground meat, cook until change color
• Add sweet soy sauce, oyster sauce, salt, and chicken bouillon, water
• Cook about 3 minutes
• Add all purpose flour for thickening
• Add vegetables and stir them well
• Place cooked meat and vegetables into a pyrex (first layer), set aside
How to make mashed potato
• Boil potatoes until tender
• Peel the skin off
• Mash potatoes, add salt, chicken bouillon, butter, and half & half
• Blend them well
• Pour mashed potatoes on top of cooked meat and vegetables
• Smooth the mashed potatoes with fork to make ridges
• Sprinkle shredded parmesan cheese on top
• Bake in the oven 400 degree, 30 minutes
• Lastly, broil it in the oven until the cheese and potatoes ridges are golden about 5 minutes
• Removes from oven and let it sit for few minutes before serving
Wednesday, March 24, 2010
Birthday Ice Cake
We love to make every special occasion more special with delicious ice cream cake. Two layers of our favorite flavor of ice cream combine with Fudge in between layers, making the special occasion more festive.
Kathleen is turning 8 and I am going to make 2 layers of ice cream cake for the party. The first layer would be vanilla ice cream with chocolate chuck and the second layer is chocolate ice cream. We are going to drizzle fudge in between 2 layers of ice cream.
The theme for the party will be figure skating. Thanks to Jenny Gregor, Karen Lagergren, and Mary Hokansen who gave her ice skating boot ornament that we can use for decoration on the cake. For frosting, I am going to use butter cream with purple color (Kathleen’s favorite color).
It is easy to make, but you need to have a springform cake pan and Saran wrap.
Ingredients
• 1.5-1.75 Quarts of vanilla and chocolate chuck ice cream, soften in room temperature
• 1.5-1.75 Quarts of chocolate ice cream, soften to room temperature
• Chocolate Fudge “Smucker’s”
• Butter icing or melt chocolate for frosting, see Birthday cupcake recipe for butter icing in my blog
• Your favorite topping or decorations
How to make
• Layer the entire springform pan with saran wrap
• Add first layer of cream, smooth it with spatula
• Layer chocolate fudge on top of first layer, and refrigerate until it settles
• Add second layer of ice cream, refrigerated at least 4-6 hours
• Loosen springform pan, remove plastic wrap, place the ice cream cake in a serving plate
• Layer frosting on the cake and decorate it as you desire
Kathleen is turning 8 and I am going to make 2 layers of ice cream cake for the party. The first layer would be vanilla ice cream with chocolate chuck and the second layer is chocolate ice cream. We are going to drizzle fudge in between 2 layers of ice cream.
The theme for the party will be figure skating. Thanks to Jenny Gregor, Karen Lagergren, and Mary Hokansen who gave her ice skating boot ornament that we can use for decoration on the cake. For frosting, I am going to use butter cream with purple color (Kathleen’s favorite color).
It is easy to make, but you need to have a springform cake pan and Saran wrap.
Ingredients
• 1.5-1.75 Quarts of vanilla and chocolate chuck ice cream, soften in room temperature
• 1.5-1.75 Quarts of chocolate ice cream, soften to room temperature
• Chocolate Fudge “Smucker’s”
• Butter icing or melt chocolate for frosting, see Birthday cupcake recipe for butter icing in my blog
• Your favorite topping or decorations
How to make
• Layer the entire springform pan with saran wrap
• Add first layer of cream, smooth it with spatula
• Layer chocolate fudge on top of first layer, and refrigerate until it settles
• Add second layer of ice cream, refrigerated at least 4-6 hours
• Loosen springform pan, remove plastic wrap, place the ice cream cake in a serving plate
• Layer frosting on the cake and decorate it as you desire
Fried Birthday Noodle
Noodle symbolizes long live in Chinese and we always have fried birthday noodle in every birthday celebration. You can also have this friend noodle for any occasion. I still like to make this fried noodle for brunch in the weekend.
Ingredients
• Egg noodle
• Raw shrimps, peeled
• Chicken, sliced thinly
• Shredded cabbage
• Shredded carrots
• Onion and garlic
• Eggs
• Oil
• Oyster sauce
• Sweet soy sauce
• Salt and chicken bouillon
How to make
• Step 1, boil water, add noodle, cook until aldente
• Drain well and place in a bowl
• Immediately add a little bit of oil, sweet soy sauce, salt and chicken bouillon to your taste, mix well, set it aside
• Step 2, turn on your stove with high heat, add oil in your wok
• Add garlic and onion
• Add chicken and shrimp, cook until the color change
• Add oyster sauce, sweet soy sauce, salt and chicken bouillon to your taste, remove from the wok and set aside
• Step 3, add oil in a wok and crack eggs to make scrambled egg, remove from wok and set aside
• Step 4, add oil in a wok, add cabbage and carrot, stirred-fry for 1-2 minutes
• Add noodle, scrambled egg, and stirred-fry shrimp and chicken to a wok
• Stir and mix well
• Garnish with green onion and fried shallots if desire
Ingredients
• Egg noodle
• Raw shrimps, peeled
• Chicken, sliced thinly
• Shredded cabbage
• Shredded carrots
• Onion and garlic
• Eggs
• Oil
• Oyster sauce
• Sweet soy sauce
• Salt and chicken bouillon
How to make
• Step 1, boil water, add noodle, cook until aldente
• Drain well and place in a bowl
• Immediately add a little bit of oil, sweet soy sauce, salt and chicken bouillon to your taste, mix well, set it aside
• Step 2, turn on your stove with high heat, add oil in your wok
• Add garlic and onion
• Add chicken and shrimp, cook until the color change
• Add oyster sauce, sweet soy sauce, salt and chicken bouillon to your taste, remove from the wok and set aside
• Step 3, add oil in a wok and crack eggs to make scrambled egg, remove from wok and set aside
• Step 4, add oil in a wok, add cabbage and carrot, stirred-fry for 1-2 minutes
• Add noodle, scrambled egg, and stirred-fry shrimp and chicken to a wok
• Stir and mix well
• Garnish with green onion and fried shallots if desire
Birthday Cupcakes with Butter Icing
Kathleen is turning 8 today, and every year Kathleen always brings cupcakes to celebrate her birthday with her friends in class. This year Kathleen comes up an idea to have a Pirate theme for her cupcakes with purple frosting on top. Kathleen loves pirate theme, she even have a character program in her figure skating. What a cool idea I thought!
I chatted to my friends at work about Kathleen’s birthday that is coming up soon. Surprisingly, one day I got a phone call at work from one of my friend Jolene Herlitzke-Foss who went shopping at Sonoma, and she found the coolest pirate toppers for the cupcakes. I was so excited and thrilled and decided to buy it for Kathleen. Thank you Jolene for your kindness.
The cupcakes is super easy to make, practically I used the stored bought cake mix. I like to make my own butter frosting and top it with any topping you want to make it prettier.
Ingredients
• 3 sticks unsalted butter (room temperature)
• 2 Lbs of confection sugar
• 9 Tbsp of milk or water
• 3 tsp of vanilla extract
• Food coloring to your favorite color
How to make
• Mix butter with a mixer
• Slowly add confection sugar, milk, vanilla, and food coloring
• Continue to mix in low speed for 1-2 minutes until it blends
I chatted to my friends at work about Kathleen’s birthday that is coming up soon. Surprisingly, one day I got a phone call at work from one of my friend Jolene Herlitzke-Foss who went shopping at Sonoma, and she found the coolest pirate toppers for the cupcakes. I was so excited and thrilled and decided to buy it for Kathleen. Thank you Jolene for your kindness.
The cupcakes is super easy to make, practically I used the stored bought cake mix. I like to make my own butter frosting and top it with any topping you want to make it prettier.
Ingredients
• 3 sticks unsalted butter (room temperature)
• 2 Lbs of confection sugar
• 9 Tbsp of milk or water
• 3 tsp of vanilla extract
• Food coloring to your favorite color
How to make
• Mix butter with a mixer
• Slowly add confection sugar, milk, vanilla, and food coloring
• Continue to mix in low speed for 1-2 minutes until it blends
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