FareShare Gazette -- June 2011 Recipes
This FareShare Gazette -- June 2011 Recipes recipe uses Oil, Shrimp Or Chicken, Garlic, Dried Rice Noodles, and Fish Sauce. Add it to your meal plan and shop the whole list in one go.
Illustrative photo
재료
- 1/3 cup
- 1/2 lb
- 1 tbsp
- 10 oz
- 4 tbsp
- 4 tbsp
- 4 tbsp
- 1 lb
- 1 bunch
- 1/2 tbsp
- 2 cup
- 2 cup
- 1/2 tsp
- 1 tsp
- 1 cup
- 1 cup
- 1/4 cup
- 1 tsp
- 1/2 cup
- 1/3 cup
- 1 tbsp
- 1/2 cup
- 1/4 cup
- 16 oz
- 1 tsp
조리법 (미리보기)
- 1
Soak noodles in warm water until softened, then drain.
- 2
Heat the wok over medium heat, add oil.
- 3
Add chopped garlic and shallots, cook for 1 minute or until light brown.
- 4
Add pickled radish and cook for 1 minute.
- 5
Add shrimp, stir until cooked.
- 6
Add eggs and stir for 30 seconds.
- 7
Add noodles, fish sauce, sugar, rice vinegar, paprika.
- 8
Mix thoroughly until noodles are soft and heated through.
- 9
Add bean sprouts and chives to wok and toss well.
- 10
Serve with chopped peanuts and fresh bean sprouts.
- 11
CAKE: Combine flour, sugar and baking soda in large bowl; set aside.
- 12
Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil.
- 13
Add to flour mixture and mix well; set aside.
- 14
Combine eggs, vanilla and buttermilk; add to peanut butter mixture.
- 15
Spread batter in greased 15 x 10-inch jelly roll pan.
- 16
Bake at 350F for 25 to 28 minutes or until cake springs back when gently touched.
- 17
Spread Peanut Butter Icing over warm cake. Garnish if desired.
- 18
PEANUT BUTTER ICING: Combine butter, peanut butter and milk in a saucepan over medium heat; bring to a boil.
- 19
Remove from heat; stir in powdered sugar and vanilla, mixing until spreading consistency.