Asparagus stir fry

Asparagus Stir fry
1 T. water
1 t. cornstarch
1 T. soy sauce
Combine the above three ingredients and Set aside until all other ingredients have been cooked.
1 T. olive oil
1 bunch asparagus cut in half once AFTER having cut off woody bottom
½ c. firmly packed chopped green onions
1 T. water
1 t. cornstarch
1 T. soy sauce
1 large tomato
1 c. sliced mushrooms
Pinch salt (if desired)
Add olive oil and asparagus. Cook for 4 - 5 minutes to soften asparagus. If skinny asparagus cut time. Add green onions and mushrooms and cook 1 minute. I prefer a bit to my green onion. If you don’t want the “bite”, add with the asparagus to cook more fully. Add tomato and cornstarch mixture and heat until bubbly.

Dessert Crepes

Crepes
1 c. flour
1 c. water
5 eggs
pinch salt
Mix ingredients until smooth. Let sit in refrigerator 30 minutes.

To make crepes - I find that the crepes are made easiest on a griddle preheated to 325. I am also able to make two at a time on my griddle. I use olive oil cooking spray sparingly on the griddle. I also use a soup ladle to pick up about 3 T. of egg mixture. I pour the mixture turning in a spiral while using the bottom of the ladle to spread the mixture. It may take a couple of tries at first, but you can do this! Heat until the crepe loses it's shine. You do not need to heat the other side. I set aside and immediately fill with chopped strawberries, or other preferred fruit, jelly/jam and then roll. I top with a dusting of powdered sugar using a tea strainer and add whipping cream. Feel free to try other toppings including chocolate syrup or melted chocolate.

Orange Chicken

Orange Sauce
3 T. Soy sauce
2/3 c. Sugar
2/3 c. rice vinegar/sushi vinegar or white vinegar I mix mine 50:50
1/4 c. green onions (chopped)
1/4 t. sesame seed oil (optional but really adds a great taste)
1 t. ginger, finely grated
1 c. chicken broth (in a pinch use 1 c h20 and one chicken bouillon cube)
Cook on low until bubbly. Add ¼ c. water combined with 2 T. corn starch (slowly pour based on personal thickness preference) cooking until slightly thickened.
Pour over 4 diced/ cooked chicken breasts.
*chicken breasts are easiest to dice when slightly frozen
Sprinkle ¼ c. sesame seeds on chicken before serving.

Serve over rice.

Scones

Best-Ever Scones
1 qt. Buttermilk, warmed
2 pkg. Or 5 t. Yeast
2 T. sugar
2 eggs
2 T. Oil
1 ½ t. salt
3 T. baking powder
½ t. baking soda
8 c. flour
Combine all ingredients. Let rise until double in bulk. Roll and cut into scone shape. Fry until golden brown. Fill with favorite jam, jelly or honey butter.
Once mixed, the dough can be frozen for later use.

Honey Butter
½ c. butter, softened
¼ c. honey
Mix until smooth

Japanese Salad

Japanese Salad
2 c. cooked chicken
2 T. toasted sesame seeds
2T. chopped green onion
1 Head chopped cabbage
1 package chicken top ramen (crush ramen noodles and add ramen flavoring to recipe)
1 T. sugar
1/2 c. oil
8 drops sesame oil (optional)
1 t. salt
1/4 t. pepper to taste
3 T. rice vinegar

Simply combine all ingredients if serving immediately. If not, add all ingredients except for the ramen noodles. Add those just before serving so they don't get soggy.

Torte

5 eggs, separated
1 c. sugar
1 c. flour
1 heaping T orange or lemon zest
1 t. vanilla
1/4 t. salt

Beat egg whites until foamy. Add 1/2 c. sugar. Beat until thick and just peaked. Set aside.
Beat egg yolk until thick and lemon colored, at least a solid five minutes. Add 1/2 c. sugar and flavorings.
Combine flour and salt.
Add 1 heaping Tablespoon of egg white to yolk mixture. This will help to fold in flour. Slowly fold in flour a couple heaping spoonfuls at a time. If mixture seems too thick to add flour, add another heaping spoon of egg white. Once flour is completely added, fold in remaining egg whites. Be gentle since the egg white mixture is what gives the Torte it's volume. So, only fold as is necessary!
375 degrees for 20 - 30 minutes depending on pan size. Torte will be a nice golden color when done.

Torte Frosting

Torte Frosting

Cook One 5 oz. box chocolate (cook and serve) pudding according to instructions MINUS 3 T milk. Place parchment paper or plastic wrap on top of pudding so that a "skin" doesn't form. Cool completely in refrigerator.

When pudding is completely cooled, you may begin the next part.

Add two sticks UNSALTED butter to mixer. Mix until creamy. A couple tablespoons at a time, begin adding cooled chocolate pudding stirring until well incorporated into butter. Add remaining pudding until smooth and creamy.

This will be enough for a layer and the top of the Torte.

Garden (Potato) soup

Garden Cream Soup
3 cups potato chopped
1 c water
½ c celery sliced
½ c. carrots sliced
¼ c onion chopped
1 t parsley flakes
½ t. salt
¼ t. pepper
Combine and cook until tender (15 – 20 minutes)
Combine 1 ½ c milk with 2 t. flour. Add to soup. Cook until thick. Add ½ Velveeta cheese. Cook until just melted.

Shrimp Scampi

Shrimp Scampi
Juice of one lemon
1 t. fresh parsley
8 cloves garlic
½ t. Seafood seasoning (I prefer Old Bay)
4 T. butter
2 T. Olive Oil
3 T. Italian flavored baking crumbs
1 – 2 lbs Raw Shrimp (peeled and deveined)
Food process Lemon Juice, parsley, garlic, and seasoning 5 seconds. Add butter and process until smooth. Heat butter mixture until it just becomes pourable.
Brush olive oil to coat baking dish. Place shrimp on baking sheet. Pour butter mixture on shrimp. Top with bread crumbs.
Broil using broil rack about 5 minutes until shrimp JUST turn pink. Overcooking make shrimp rubbery.
Serve with Lemon rice or with pasta coated in olive oil and sprinkled with a little Parmesan cheese.