Cracker + tuna salad + tomato and avocado

Some cracker were on sale at Copps. I about 3 different brands of crackers. They are whole wheat Ritz, hint of salt Wheat Thins, and brown rice baked with red beans Triscuit. I had Ritz before so I opened the Wheat Thins cracker. They taste pretty good but I was surprise that it taste a bit sweet. Well I saw on the Ritz box a topping recipe, it made me remember the tuna salad I made in the Agrace Kitchen. I also had fresh tomato grown in our mini garden and avocado at hand.

Tuna Salad
1 can (6oz) tuna, drained
about 1/4 cup mayonnaise (I didn't have any mayo so I subbed it with ranch)

At first I sliced the tomato and then sliced it in 1/4. For avocado I sliced it in half and then used the knife to slice horizontal and vertical in it's shell, I shouldn't have done that... When I opened the Wheat Thins they were about 1 inch square, small. My tomato slices were larger than the crackers and the avocado were random shape and size, so I just dice them smaller.

Care's Kitchen: Grilled Cheese Rolls

Care's Kitchen: Grilled Cheese Rolls

Very simple to make. Great snake.

I was lazy and didn't cut the crust off.

Yogurt fruit dip

http://www.iheartnaptime.net/key-lime-yogurt-fruit-dip/


Ingredients:
18 oz container Cool Whip
26 oz containers of Key Lime Yoplait Yogurt (or your favorite flavor)

Instructions:
Combine the yogurt and cool whip in a large bowl. Serve with fresh fruit. Store in the refrigerator. Enjoy!

Fried Pickles with Spicy Ranch

Buns In My Oven » Fried Pickles with Spicy Ranch


INGREDIENTS:

For the pickles:
1 cup flour
1 cup milk
1/4 cup pickle juice
1 teaspoon paprika
1 teaspoon salt
dill pickle chips, as many as you'll eat (the batter will cover a cup or two worth of pickles)

For the Spicy Ranch:
1/4 cup bottled Ranch dressing
2 teaspoons Frank's Hot Sauce (or any hot sauce you prefer), more or less to taste

DIRECTIONS:
Add a couple of inches of oil to a deep skillet set over medium heat. Bring to 375 degrees.
While the oil is heating, combine the flour, milk, pickle juice, paprika, and salt in a shallow dish, such as a pie plate. Mix until well combined.
Drop the pickles in the batter and stir them around until completely coated.
When the oil is hot, drop pickles one by one into the oil. Do not over crowd the pan. Flip the pickles over after about 1 minute and continue cooking another 30 seconds to 1 minute, or until the batter is golden and crunchy.
Drain on a paper towel lined plate.

To make the Spicy Ranch:
Combine the ranch dressing and hot sauce in a small bowl. Add more or less hot sauce to taste.

Egg Pancake Rolls

RECIPE and photos BY TASTEHONGKONG:
This looks yummy and easy to make! I'm also think of adding diced shrimp. If I do, I would separately cook the the shrimp and then sprinkle it with the spring onions.

Prepare:
1 egg
25g plain flour
3g potato flour
60g water
1-2 tbsp chopped green onion
1/4 tsp sea salt
pinch of ground white pepper

Making:
"Add pinch of ground white pepper in egg and beat well.

In a mixing bowl, mix flours and salt. Gradually add water in the center, whisking and incorporating flour from around at the same time. Spoon 1/4 of the beaten egg into the flour mixture. Whisk well and until lumps disappear and the batter is smooth.

Add spring onion into the remaining 3/4 egg.

Heat a frying pan and coat its bottom with a very thin layer of oil. As they become hot enough, turn heat to low. Pour half of batter into center of the pan in one go (half of the batter in this recipe shall make a ~18cm pancake).

As soon as the batter hits the hot pan, tip it around to get the base evenly coated with batter (I like to spread it as thin as possible).

As the top side of the batter is about to set, pour over it half of the remaining egg mixture and spread it out evenly.

Wait for the egg mixture to set a bit, yet still slightly wet, lift an edge of the pancake and roll (I lifted with my turner). Aid the action with chopsticks or fork in another hand, if required.

Fry the roll for a few seconds, or more, to brown to your liking.

Repeat with the remaining batter and egg mixture. Section the egg rolls to your desired length. Serve hot with chili sauce or terayaki sauce."

I Made Sweet Potato Rice Donuts

I finally made it. It taste absolutely yummy. It's chewy and gooey in the inside and crunchy sweet on the outside. I'm very happy about it, both my parents like it. I forgot to take some pictures of the my beginning process of making the dough but I took the end process. I'll be writing about my preparing and cooking process and some "problems" I faced and noted down. The recipe is from BK. 

I follow the ingredient amount. I tried using the body weight we have to measure 3/4lb of sweet potato but that didn't work, it was a digital, so I just wing it with 3 medium size sweet potato. I cut the s. potatoes diagonally in half, so it would boil faster, while it's boiling I mix the flour mixture in an large bowl. I drain the water boiling the sweet potato when my chopstick can poke through it. I peeled the skin, which was easy to do and hot, into another bowl and smash it to mush. I was still debating how much is 3/4 lb was when I remember in BK's picture she used 2 s.potatoes so I used about 2/3 of my mashie. The mashie was cool then because I had the wait for my mother to come home from work. She was bringing the baking powder which we didn't have at home. Then I used my hand to knead the flour mixture and mushie. I then microwave the milk until foams build up and was about to overflow, it was 3 minutes or near it. Like BK instructed you want "bread dough-like consistency." My dough was plenty moist so I pour a little bit of milk and used a spoon to mix because my hand would burn. I don't know how it happen but my mum help me pour more milk inside. The dough became sticky so I had to add more rice flour until most of the dough didn't stick onto my hand when kneading.

I fill the pot with oil we had out. The heat should be on medium or less then medium heat, you don't want the oil too hot or it will burn fast and raw inside. I test the oil by dripping a drop of water to see it it cracks. When you add the dough get the utensil ready to roll it around so it wouldn't stick at the beginning. When it wouldn't stick anymore I just rolled it to the other side every few minutes until the outside is a brown color. My mum doesn't like cinnamon sugar so I had a separate batch coated with just plain sugar.

okay, I had some that I made too large that the inner inside was still raw. You can taste the difference and see the difference too. the rawness is off orange color, like what the dough color was. The fully cook gets a tint darker(oranger)

This is what my hand look like after being washed once from kneading but not from making the dough balls. My dad took this picture. He chuckled and said it looks like an old wrinkle woman's hand.

And I still have some s. potato mush left...

Oreo Rice Krispie Treats

Chef in Training

Ingredients:
6 cups Rice Krispie Cereal
20 Regular Oreos chopped
5 cups mini marshmallows
3 Tbsp. butter
white chocolate for drizzle optional

Instructions:
Spray a 9x13 dish with cooking spray.
In a large bowl, pour measured Rice Krispie Cereal.
Chop and mash Oreos. You can do this by putting them in a ziplock bag to help keep the mess under control. You want the Oreos to be a variety of sizes from chunky to finely crushed.
Add Oreos to Rice Krispy cereal and stir to combine.
In a medium sauce pan, heat butter and marshmallows together over medium heat, stirring constantly, until they melt together.
Pour melted marshmallows over cereal and oreos and use a spatula sprayed with non-stick cooking spray to quickly combine all the ingredients.
As soon as all the cereal is combined, spread mixture into the prepared 9×13″ dish. Use the spatula to press the mixture around the dish, and flatten as needed.
Let sit until completely cooled. NOTE: When the rice kris pie treats and cooled I drizzled mine with some white chocolate and let it set until it hardened for a pretty finish.