Toffee Dessert

Ingredients

• Servings: 12
• 1 (1.4 ounce) bar chocolate covered toffee
• 1 (1.6 ounce) bar chocolate covered crispy peanut butter flavored candy
• 1 cup crushed saltine crackers
• 2 cups crushed graham crackers
• 1/2 cup butter, melted
• 1 (5.1 ounce) package instant vanilla pudding mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 2 cups milk
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time: 25 mins Ready Time: 8 hrs 25 mins


• place the chocolate covered toffee bar and chocolate covered crispy peanut butter flavored candy bar in the freezer and let freeze 8 hours or overnight.
• in a medium bowl, mix together the saltine crackers, graham crackers, and melted butter. press the mixture into the bottom of a 9x13 inch pan to make a crust. chill crust in the refrigerator while you make the filling.
• in a large bowl, beat together the instant vanilla pudding mix, instant chocolate pudding mix, and milk. fold in 12 ounces frozen whipped topping. spread the filling over the prepared crust. cover the filling with the remaining frozen whipped topping.
• crush the frozen chocolate covered toffee bar and chocolate-covered crispy peanut butter flavored candy bar. sprinkle the dessert with the crushed candy bars. cover and refrigerate until ready to serve.

thai cashew chicken

Ingredients

• Servings: 4
• 1/4 cup soy sauce
• 1/4 cup fish sauce
• 1 1/2 tablespoons hot pepper sauce
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 4 skinless, boneless chicken breast halves - cut into thin strips
• 1 cup dry jasmine rice
• 2 cups water
• 1 tablespoon sesame oil
• 3 tablespoons brown sugar
• 1 small onion, quartered then sliced
• 3/4 cup water
• 3 tablespoons creamy peanut butter
• 1 cup unsalted cashew nuts

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 3 hrs


• in a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
• in a medium saucepan, bring the jasmine rice and 2 cups water to a boil. reduce heat, cover, and simmer 20 minutes.
• heat the sesame oil in a large skillet over medium heat. stir in the brown sugar until dissolved. stir in the onion, and cook about 5 minutes, until tender. reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
• stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. thoroughly blend in the peanut butter. serve over the jasmine rice with a sprinkling of cashews.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
• heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
• mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

kung pao chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chile paste
• 1 teaspoon distilled vinegar
• 2 teaspoons brown sugar
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• to make marinade: combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. place chicken pieces in a glass dish or bowl and add marinade. toss to coat. cover dish and place in refrigerator for about 30 minutes.
• to make sauce: in a small bowl combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. mix together and add green onion, garlic, water chestnuts and peanuts. in a medium skillet, heat sauce slowly until aromatic.
• meanwhile, remove chicken from marinade and saute in a large skillet until meat is and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

thai noodles

Ingredients

• Servings: 4
• 1/2 pound dried rice noodles
• 1 pound skinless, boneless chicken breast halves
• 1 dash soy sauce
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 cucumber, coarsely chopped
• 1 carrot, grated
• 10 mushrooms, halved
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1 1/2 tablespoons red chile sauce
• 3/4 cup peanut sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds

Recipe

• cook rice noodles according to package directions.
• slice chicken breasts into strips. marinate in soy sauce for about 1/2 hour.
• in a large saucepan or wok, heat sesame oil over medium heat. cook chicken until no longer pink. add garlic, ginger, and onions; cook until onions are tender. add mushrooms and cucumbers; cook until mushrooms are tender. add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. heat through.
• toss cooked rice noodles with saute. garnish with sesame seeds.

kung pao chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chile paste
• 1 teaspoon distilled vinegar
• 2 teaspoons brown sugar
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• to make marinade: combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. place chicken pieces in a glass dish or bowl and add marinade. toss to coat. cover dish and place in refrigerator for about 30 minutes.
• to make sauce: in a small bowl combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. mix together and add green onion, garlic, water chestnuts and peanuts. in a medium skillet, heat sauce slowly until aromatic.
• meanwhile, remove chicken from marinade and saute in a large skillet until meat is and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.