Mr. Food Recipes-Mexican Toast

Makes 4 servings

• 2 eggs
• 1/3 cup milk
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 4 (10-inch) flour tortillas
• 4 tablespoons (1/2 stick) butter, divided
• 3 tablespoons confectioners' sugar

1. In a medium bowl, whisk the eggs, milk, sugar, cinnamon, and vanilla until well blended.

2. Cut each tortilla into quarters then place in the egg mixture. Gently stir to completely coat the tortillas. Allow to soak for 10 minutes, or until softened.

3. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add 4 tortilla quarters and cook for 4 to 5 minutes, or until golden, turning halfway through cooking. Drain on a paper towel-lined platter. Repeat with the remaining butter and tortillas. Sprinkle with confectioners' sugar and serve immediately.

NOTE: Sure, you can top these with maple syrup or even fresh or thawed frozen strawberries.

Pistachio Salad

1 (20 ounce) can crushed pineapple

1 (3 ounce) package instant pistachio pudding mix

1 (8 ounce) container frozen whipped topping, thawed

1/2 (10.5 ounce) package miniature marshmallows

Directions:
In a large bowl, combine the pineapple and dry pistachio pudding mix. Fold in thawed whipped topping and marshmallows until well mixed. Refrigerate until chilled and serve. Nuts optional

Cowboy Cookie Mix in a Jar

2/3 cup rolled oats

1/4 cup packed brown sugar

1/4 cup white sugar

1/4 cup chopped pecans

1/2 cup semisweet chocolate chips

2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

Layer the ingredients in a 1 quart jar in the order given. Press each layer firmly in place before adding the next layer.

Include a card with the following instructions: Cowboy Cookie Mix in a Jar 1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 2. In a medium bowl, mix together 1/2 cup melted butter or margarine, 1 egg, and 1 teaspoon of vanilla. Stir in the entire contents of the jar. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on prepared cookie sheets. 3. Bake for 11 to 13 minutes in the preheated oven. Transfer from cookie sheets to cool on wire racks.

Crock Pot Corn Pudding

1 can cream style corn
1 can whole kernel corn
8 oz. sour cream
1 stick butter, melted
2 eggs, beaten
1 box Jiffy corn meal mix

Spray pot with non-stick spray. Combine all ingredients in a large bowl. Pour in crock pot. Cook on low for 6 to 8 hours. You can cook on high 4 hours. Excellent to take to covered dish affairs.

KEVIN'S CRISPY FRIED CHICKEN

2 1/2 - 3 lb. cut up frying chicken
Crisco for deep frying

SEASONED FLOUR:
1 1/2 c. flour
1 tbsp. season all
1 tsp. black pepper
2 tsp. sugar
1/4 tsp. poultry seasoning

CRISPY BATTER:

2/3 c. flour
1/2 tsp. salt
1 beaten egg yolk
3/4 c. water, buttermilk or milk

Combine flour and seasonings in a bowl. Combine water (or milk) and egg yolk. Gradually add to dry ingredients. Heat Crisco to 365 degrees in deep pan or fryer to a depth of about 2". Moisten chicken pieces. Dip in seasoned flour then into batter then back in flour. Fry in hot Crisco for 15 to 18 minutes or until well browned. Drain on paper. 5 to 6 servings.

SPANISH TORTILLA

1 1/2 onions, diced
6-7 potatoes
Salt to taste
7 eggs
Olive oil

Peel and dice onions. Set aside in a bowl. Peel potatoes and cut into quarters. Slice potatoes very thinly and mix with the onions. Add salt to taste. Heat the olive oil and fry the potatoes and onions until soft.

Meanwhile, break and beat the eggs in a bowl. Drain the fried potato and egg mixture and add to the eggs. Mix well. Heat a small amount of oil in an 8-inch saute pan.

Pour about 1 inch of the mixture into the pan. Cook one side until eggs are set. Flip onto a plate to turn the tortilla over. Return to pan and cook other side until egg mixture is set. Remove onto a serving plate. May be eaten hot or cold. Yield 3 small (8 inch) tortillas.

Thai chicken curry

1 can unsweetened coconut milk
1 tablespoon chopped fresh ginger
1 clove garlic, chopped
1/2 small onion, chopped
1 teaspoon grated lemon peel
1/2 teaspoon red pepper flakes
2 teaspoons paprika
1 teaspoon curry powder
1 1/2 lb skinless chicken breasts, cut into 2 inch strips
1 to 2 tablespoons of fish sauce* (found mine at that international supermarket)
12 oz of fresh spinach
1/2 cup basil, cut into strips
1/2 teaspoon salt
cooked rice

1. puree 1/2 cup of the coconut milk, ginger, garlic, onion, lemon peel, pepper flakes, paprika & curry in blender.

2. heat coconut milk mixture in skillet over medium-high heat. cook til it gets thicker..maybe 2 minutes.
add chicken, remaining coconut milk & fish sauce.
heat to boiling, then reduce heat to low. simmer, uncovered for about 10 minutes or til chicken is done.
stir in salt, basil & spinach (a handful at a time)

serve over rice.

i doubled this recipe last night. i also had to thicken the sauce up with cornstarch, since it was a bit too runny for me.
i didn't have basil and i forgot to get more garlic while shopping, so i didn't add those.

oh, and a tip for peeling ginger root....use a spoon to peel it :)
i love fresh ginger...it smells so nice. i added the ginger peels and some extra lemon peel to water and simmered it on the stove..smelled nice! :)


anyway,
ingredients to be pureed:

added the coconut milk:



added the chicken:

added the fish sauce:

added the spinach:

rice. jason ordered some rice & the naan bread you will soon see from sitar (the indian place we love to go to) their rice is awesome. great by itself!:

mmm..that naan bread:

plated:

closer:


*fish sauce STINKS if you don't already know, so beware!

---submitted by beepboop----