Saturday, December 19, 2009

Soft and Chewy Gingerbread Cookies

Oh my goodness these are awesome.
These have the perfect blend of spice and sweet, and I MUST have my chocolate chip, sugar, oatmeal, and gingerbread cookies....heck, ANY cookie (but Oreo's) must be SOFT and Chewy.

*Makes about 2 dozen cookies, adapted from My Kitchen Cafe*

3 cups flour
¾ cup packed brown sugar
¾ teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
12 tablespoons butter softened to room temperature -cut into 12 pieces
1/2 cup molasses
1/4 cup light corn syrup
2 tablespoons milk

With an electric mixer, stir together the flour, brown sugar, soda, cinnamon, ginger, cloves and salt at low speed until combined, about 30 seconds. Stop the mixer and add the butter pieces. Mix at medium-low speed 1 to 2 minutes until the mixture is sandy and resembles fine meal.

Reduce the speed to low and with the mixer running, gradually add the molasses and milk; mix until the dough is evenly moistened and thoroughly combined, about 30 seconds.

Scrape the dough onto a non-floured work surface and divide it in half. Working with one portion at a time, roll the dough ¼ inch thick between 2 large sheets of parchment or wax paper. Leaving the dough sandwiched between the parchment or wax paper, stack the dough on a baking sheet and freeze until firm, 15 to 20 minutes. (Or refrigerate the dough for 2 hours or overnight.)

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment or wax paper. Remove one dough sheet from the freezer and place on the counter. Peel off the top parchment or wax paper sheet. Gently cut the dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring the shapes to the prepared baking sheets with a wide metal spatula and spacing them ¾ inch apart. You may want to re-freeze in between steps to keep dough easy to work with. Set the scraps aside. Repeat with the remaining dough until the baking sheets are full.

Because flour is not added during rolling, dough scraps can be rolled and cut as many times as necessary.

Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 9 minutes. Do not overbake. Cool the cookies on the sheets 2 minutes, then remove the cookies with a wide metal spatula to a wire rack; cool to room temperature. Frost as desired (I used a ziploc bag filled with simple white icing). Store soft gingerbread in a wide, shallow airtight container or tin with a sheet of parchment paper between the cookie layers. These cookies are best eaten within one week but you can freeze them too!

Tuesday, December 15, 2009

Ham and Cheese Omelet Roll

The Magnificent Omelet Roll

Well, you'll feel pretty magnificent when you do this.

It's EASY, I'm telling you, even the rolling part isn't scary, but it will look very gourmet when you're done!

4 oz cream cheese
3/4 cup milk
2 T Flour
1/4 tsp salt
12 eggs
2 T Dijon mustard
2 1/4 cups cheddar cheese, divided
2 cups finely chopped, fully cooked ham or other
1/2 cup thinly sliced green onions, mushrooms, green peppers or any veggie you want
I stay pretty boring with the picky eaters around me.

Line the bottom and sides of a greased jelly roll baking pan with parchment paper. Grease the paper and set aside. In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix. In a large mixing bowl beat the eggs until blended. Add the cream cheese mixture and mix well. Pour into prepared pan; hold paper down with a clean hand and scrape (drag) across bottom and sides of paper with a spatula to be sure egg mixture and air bubbles are not underneath the paper. Bake at 375 for 30-35 minutes or until eggs are puffed and set.

Am I falling out of this chair???

Sorry for the crooked pic folks but this is how it looks when you put it in the oven

This is TWO batches - remember, I'm cooking in bulk now.

When the eggs are set, pull it out of the oven, spread with mustard and sprinkle 2 cups of cheese, ham, and onions.

To Roll: get a hold of the parchment paper, on a short side at one end with both hands. You roll the sucker up using the parchment paper to pull the egg up off the pan at first, then help it roll onto itself with the use of the paper, rolling and tucking the eggs as tight as possible; and pulling the paper away at the same time. Trust me, it's HOT, so use the parchment paper to help you.
When it's all rolled up like so, sprinkle some more cheese on top and return to the oven for 3-4 minutes until the cheese is melted.

Then set the roll on a serving platter, cut in slices and serve!

In my case repeat with the other roll, wrap it up in tinfoil and freeze the sucker till next time you're in the mood for a beautiful egg dish :)
Feel free to add whatever it is you like on omelets instead of ham too. We like things fancy....but not too fancy.

Friday, November 27, 2009

Thanksgiving Medly

Veggies and Amazing Ranch Dip (appetizer)
Mashed Potatoes with Dill
Homemade Cranberry Sauce
Yam and Apple Bake

Mashed Potatoes with Dill
(no gravy needed!)
Here is the recipe:

8 medium potatoes cut up and boiled to very tender
8 oz cream cheese
8 oz of sour cream
4T Butter
Cream - 1/2 cup to 1 cup for consistency
1 tsp Salt and 1/2 tsp Pepper (to taste)
1T Dill

Whip potatoes and ingredients until potatoes are very smooth

Roast Turkey by my mom...Thanks mom.
......Turkey Leg!

Cranberry Sauce1 bag fresh cranberries
1 1/4 cup sugar
1 cup water
1/4 cup orange juice concentrate

Boil sugar and water; add juice and cranberries; cook for 10 minutes; cool and refrigerate then serve

Thursday, November 12, 2009

Yam and Apple Bake

Baked Yams and Apples

I had a friend request this recipe, I really love it;
This is a nice Thanksgiving/Christmas dish.
Sweet Yams and Tangy Apples baked in a sweet glaze with brown sugar. This is great; a perfect complement to your dinner.

Serves 12


3 large Tart Apples peeled cut into slices
4 large yams
1 T cornstarch
1/2 cup packed brown sugar
1 Cup apple juice
1/3 cup orange juice concentrate
1 T lemon juice
1/2 t cinnamon
1/2 t allspice
1/8 to 1/4 cup sprinkled brown sugar (for later) and
2 Tbs butter cut up

1.Place yams in a large saucepan with enough water to cover. Bring to a boil and cook 30 minutes or until tender but still firm, Drain, peel and cut into 1/3 inch thick slices. Or peel and slice before boiling.

2. Preheat oven to 375. Lightly grease a 9x13 pan or large deep casserole dish.

3. In a small saucepan over medium heat melt the butter, cornstarch and brown sugar; Mix in the orange juice, lemon juice, cinnamon, and allspice till warmed through and thickening.

4. Alternate layers of yams and apples in the baking dish, pour juice mixture over the layers

5. Cover and bake 1/2 hour. remove cover and sprinkle brown sugar and butter over the top; let melt in the oven, (10 minutes) if the apples are still tender/crisp (not too cooked). Remove and gently stir or baste to keep the food moist. Cover until serving.

Picture curtosy of Taste of Home - Recipe is mine :)

Friday, November 6, 2009

Bulk Baking

Call it Once a Month Meals,

Freezer Friendly Recipes,

Bulk Cooking....
Whatever you call it I'm getting into it!
It's not new; but new to me! You cook a bunch of stuff, a lot of something, all at once, to save time.
Though it may seem a little backwards....hang on, it's worth the ride. Your feet and back will ache; I recommend getting a helper; mine is my hubby but I'm flexible! I've had two cooking "sessions" so far. 2 1/2 and 3 hours or so each.

The whole idea is that if you make meals ahead of time; you wont spend so much time wondering what to make and then having to MAKE IT when every one's hungry.
I don't know about you, but that's when my creativity and patience flys out the window.....then we end up going with old standbys; scrambled eggs, pancakes, quesadilla's, taco's, Stouffers,
Pizza?......after repeating those every five days it gets well.....Boring!
But to make something new every night, from scratch, (if you're trying to save money) is not a reasonable expectation for most people anymore. If you can pull this off, congratulations, SuperMom. I'm jealous!
This really helps with the saving money part; you cook with bulk items when you can get them on sale, and keep watching sales for the fancier stuff to change it up a little.....find inexpensive recipes etc....

Think about it; if you do things this way you have choices! You could still cook if/when you want, but if you're like me, and have NO time for anything, especially cooking wholesome meals every day; then you can make a ton of food when you DO have the time and patience; freeze it, then defrost your meals when you need it; now you have fast and homemade, it's pretty cool.....
This helps a TON when a neighbor needs a meal too; It's done already! Cook it up and take it over! Or give it to them with defrost instructions!
So last week I made 150 Meatballs, (6 lbs of hamburger.)
I froze them in ziplock bags with 25 in each,. I have 6 meals worth of meatballs ready to go. I've since done some great "Heat n' Serve" meals......Swedish Meatballs, Spaghetti and Meatballs, and it will make it SO much easier to make my "Famous" BBQ Meatballs, and my favorite....Caribbean Meatballs! I saved myself a ton of time when it's time to eat.
I also made Shepherd's Pie for a family gathering last week, I made three total in pie plates; two to serve, one to freeze. That one extra pie will be enough for a whole meal for my family plus
leftovers. Here's one of the pies ,,,,
I then made 3 batches of Pumpkin Chocolate Chip cookies; two plates for two friends, and one plate for us now, and the other one for us later! Or for another gift; wow! Instant Gift, Snack, or dessert.
Come to think of it; I actually do this part every year for Christmas goodies anyway. I try to make two batches of the same Christmas treat every weekend from November through December so I'll have 7-8 things; a nice variety of candy/cookies to give away on a plate for 20 -30 neighbors/friends/family by Christmas week.
Oh! I made a shredded chicken dish last week too in the crock pot; but doubled the chicken an have another pound of cooked, shredded chicken ready in the freezer too. (Chicken on the top, Meatballs underneath)

So Tonight from the first picture:
I made enough fresh green salad (chopped up lettuce, carrots, cauliflower, cucumbers) for 5 servings for this next week. I also made some ranch dressing to go with it.

I neglected to tell the milkman not to bring me any extra eggs this week (whoops!) so I:
Boiled a dozen eggs, 6 to make egg salad for sandwiches, two to go on the salads, and the rest for the boys who just like to eat them with salt

Made two quiches with the rest, and with the bulk cheese I've had from my "couponing"
Those will feed us 4 meals total; breakfast OR dinner
I also made a 9x13 pan of baked oatmeal. This will serve us for 12 breakfasts or so. Unless Nathan gets to it first. :)

All in all I have about 16 meals ready to go in the freezer/fridge; not bad, I started at 4pm today and got done at 630! (meatballs, Shepard's pie and cookies were last week)

I'll share with you more of my bulk cooking adventures and recipes as I learn and perfect this new baking art! It fits well for me because I LOVE to bake on the weekends! And HATE to cook M-F. I'm the perfect candidate for bulk cooking.

Sunday, October 25, 2009

Chicken and Dumplings

Chicken and Dumplings

3 cups Cooked Chicken - I cook this in a crock pot till almost done and shred to medium/large pieces

2 quarts Chicken Broth
1 can cream of chicken soup
1 -2 cups carrots, peas, corn, broccoli or any combo

In a large skillet bring veggies, broth, and soup to a boil,

Cook veggies till just tender/crisp and remove veggies to a bowl

While waiting to boil, make dumplings

For Dumplings:
2 cups Flour
2 Tablespoons Butter
½ teaspoons Baking Powder
1 pinch(es) Salt
1 cup Milk, A Bit Less Than A Full Cup

In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface. Roll the dough out thin with a heavily floured rolling pin.

Dip your cutter in flour and cut the dumplings in squares about 2″x2″.

Reduce broth to a simmer, add dumplings to broth spaced apart as much as possible. Cook for 5 minutes, add veggies back in, and cooked chicken ,stir lightly for 10 more minutes on warm. Add salt/pepper/ to taste.

Salt 1/4 tsp
Pepper 1/8 tsp
Lemon pepper 1/8 tsp
Red pepper flakes (pinch)

Serve in bowls. Serves 8.
I "threw" this together for my family last night, it's GREAT comfort food and a nice addition to a cool fall evening. Turned out to be a great success!

Saturday, September 26, 2009

Gingerbread Pudding Cake

Gingerbread Pudding Cake

METHOD: Slow Cooker
TIME: Prep: 20 min.

Cook: 2 hours

1/4 cup butter, softened
1/4 cup sugar
1 egg white
1 teaspoon vanilla extract
1/2 cup molasses
1 cup water
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans (optional)

6 tablespoons brown sugar
3/4 cup hot water
2/3 cup butter, melted

Directions: In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla. Combine molasses and water until blended. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans. Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter (do not stir). Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted near the center of cake comes out clean. Turn off heat. Let stand for 15 minutes. Serve warm. Yield: 6-8 servings.

This one is yummy!! If you have a larger crockpot shrink the cooking time down to an hour and 1/2. It looks undone when really is done, there will be a little melted butter left in the middle. for "burning" on the edges, it's done if this happens a little.

Serve with ice cream or sweetened whipcream.

Chai Oatmeal Cookies


These little numbers are soft, chewy and a little "spicy" but not overpowering

1 cup Butter, Softened
1 cup Sugar
1 cup Packed Brown Sugar
2 whole Eggs
1 teaspoon Vanilla Extract
2 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1-½ teaspoon Cinnamon, Ground
1-½ teaspoon Ground Cardamom
½ teaspoon Ground Nutmeg
¼ teaspoon Ground Ginger
1/8 teaspoon Ground Cloves
1/8 teaspoon Ground Allspice
3 cups Oatmeal (quick Or Rolled Oats)

In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and spices; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
Preheat the oven to 375. Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie slightly.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes 3-4 dozen

Friday, September 25, 2009

Veggie Cheese Chowder

Veggie-Cheese Chowder

We love this recipe and it is PERFECT for fall. It's time I posted something that's not a dessert.....yes, we do eat MEALS around here. ENJOY this little number....

METHOD: Stove top
TIME: 30-40 min prep/cook

4 cups peeled and cubed potatoes

2 cups chopped carrots

1 1/2 cup chopped celery

1/2 cup chopped onion

2 tsp salt

4 1/2 cups water

2 cups fresh or frozen broccoli

3 T Chicken base

3 1/2 cups milk

1/2 cup margarine
1/2 cup flour
1 T dry mustard

1 lb brick of Velveta

Prepare first 6 ingredients. Bring to a boil in large stock pot, cook for 15 minutes or until veggies are tender.
Reduce heat to medium and stir in milk, broccoli and chicken base ( You can add 1/2 to 1 lb of already cooked chicken here with another cup of milk)
Do not scald.

Reduce heat again to low: in a separate saucepan melt margarine, stir in flour and mustard until Roux is thick.

Add Roux to soup mixture and stir.

Cut the brick of velveta cheese into cubes and add to soup a bit at a time, stir until cheese is completely melted. Keep temperature low to avoid scalding.

Serve in bread bowls.

Thursday, September 24, 2009

Chocolate Covered Toffee

This recipe is fun and easy! I got this from Kevin's mom years ago and I've made this for Christmas and Fall every year since. I break this stuff up and put it in cellophane bags and give to neighboors for Christmas too.

You'll need:
Cookie sheet
Wooden Spoon
Electric frying pan
1/2 cup chopped or slivered almonds
1 large or 2 1/2 regular chocolate bars

For Toffee:
Two Sticks Butter (one can be marjarine)
3 T Water
1 T Karo Syrup
1 C Sugar

Soften butter in electric fry pan on highest setting, add next 3 ingredients and stir gently but consistantly until well blended. Continue to stir mixture until the toffee turns to a darker, paper bag color, 5 minutes or so.....if you take it off too early toffee will be soft instead of crunchy.
Turn off heat and quickly add chopped almonds.

Pour onto greased cookie sheet, spread out a bit.

Use 1 large Hershey bar or 2 1/2 small ones. Break up bar and set on hot toffee, allow to melt a bit....

and spread over toffee.....

Sprinkle sliced almonds over the top and let cool to set for 2 hours or put in fridge for an hour.

Break up toffee with the back of a knife hammer fashion or with hands and watch the smiles!

Monday, September 21, 2009

A Cake Less Ordinary

Just a plain ordinary Birthday Cake, So Ordinary.

Yes, that's right, it's a RAINBOW Cake, something requested my by little Cameron, he was turning Five and had an unusual cake request.....I thought frosting colors? Maybe that Pillsbury's Funfetti cake? NAH! I'll make rainbow CAKE......

Here goes!

Get your favorite WHITE Cake mix or recipe and make it; Divide into 6 equal portions and color each one....I use Wilton Food coloring. It's tasteless and it's a gel...easy to tint slowly for the perfect color combinations......

This is the hardest part, it's a little time consuming but fun, my colors are pretty could TOTALLY go brighter than this....but I was a little unsure of how they'd taste if the colors were darker

This is the fun part..... pour half of each color in two pans one color at a time.....pour just in the center of the pan, then give it a few seconds to spread out a bit and then pour the next layer directly on top of that can tap the pan for even coverage but the layers spread out pretty nicely on their own.....

My picture flipped but you get the Idea, I did a reversal of color layers for each cake purple was the last color I used on cake pan two. (Not shown) Look how bright and shiny!

Then bake according to package or recipe directions and Voila!

Cool for 10 minutes, remove from pans, cool COMPLETELY on wire racks and even out the bottom layer using a knife or the string method so the top layer sits nicely on top of the frosted bottom layer and it doesn't try to slide off (yes, from personal experience)....then frost some more with your favorite frosting.
My kiddo thought I was "SO COOL, MOM!" when he watched me make this little beauty....I'm not a big cake/cookie decorator (no patience for details) so some of you will be proud of me for attempting something so detail oriented.....and some will shrug..... and some will roll your eyes....I hope you don't post a comment if you roll your eyes, I've been known to be sensitive.
But look at my babycake's cake!
For cupcakes I just took a spoonful of each batter and glopped it in one color at a time to 3/4 full and bake as usual.....

Look how CUTE!!


Made these baby's at the same time for a friend's get-together, the cake tasted great! I think they were impressed :)

Now it's time for the variations..... Holiday color combinations......endless possibilites! Sports team colors....remember you can go WAY brighter/darker/whatever! Have FUN!

Monday, September 14, 2009

Cheesecake-Marbled Brownies

Adapted From Smitten Kitchen
(picture from SK)

Brownie batter
1 cup butter
6 ounces unsweetened chocolate, or dark chocolate chopped
2 cup sugar
4 large eggs
1 teaspoon pure vanilla extract
1 1/3 cup all-purpose flour

Cheesecake batter

16 ounces cream cheese, well softened
2/3 cup sugar
2 large egg yolks
1/2 teaspoon pure vanilla extract
1 cup semisweet chocolate chips (optional)

Make brownie batter:

Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan —low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.

Make cheesecake batter: Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife.

Sprinkle chocolate chips over cheesecake/brownie batter swirl.

Bake brownies: Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.

Slicing tip: I chill my brownies until they’re almost frozen before cutting them. It makes it much easier to get a clean slice. These are moist and yummy, not too chocolatey and the cheesecake ratio was perfect!

Sunday, September 13, 2009

Eclair Cake


I addapted this recipe from a friend at work, (Thanks Georgia!) and it is DIVINE! Super easy too! here's my version:

You'll need these items :

(I used two big boxes of pudding, cheesecake flavor is great with it but I only had Vanilla)
Layer the bottom of a 9X13 inch pan with Graham Crackers, as flat and as covered as possible,
"Whoop" up the both boxes pudding minus 1/2 cup milk, so 3 1/2 cups milk total for both packages) and fold in the cool whip.
Spread over graham crackers
Add another layer of graham crackers and fill in all gaps making layer as flat as possible
Open the can of frosting and microwave for 20 seconds and stir.
Pour and spread evenly over graham cracker layer, refrigerate for 8-12 hours or so and serve!
It's even better the next day!

Apple Crisp

Apple Crisp...
It's perfect!

It's hard to find the perfect combination of tart and sweet, and crunchy topping and spice, but I think I found it!



METHOD: Baking

TIME: 15 prep, 30 Bake

3-4 Large Tart Apples (Johnagold are my favorite)

1/2 cup water

3T butter (or Margarine) Melted

1/2 tsp salt

1 1/2 T cinnamon

1 T lemon juice

1/2 cup butter (or margarine)

1 cup sugar

3 T flour

1 1/2 cups rolled oats


Spray a 2-3 Quart casserole dish with cooking spray, peel and slice apples into wedges and spread evenly in dish. Mix first four ingredients and sprinkle evenly over apples. Cream sugar and butter ad add flour and mix well. Add Rolled oats to cream mixture and press over apples. Bake at 375 for 30-35 minutes. Serve with Ice cream, whipped cream, or vanilla sauce.

Sunday, August 23, 2009

Any Guesses on this beauty?

What is it? How do you make it? And what could I call it?
And no fair answering if I brought it to your house last weekend, but you can say if it was yummy or not!

Read the comment section if you'd like: and here's the recipe a few days later....thanks for the guesses everyone!
Devilish Chocobrowiniecookie Bars
Get your favorite brownie mix :) or recipe
Mix it up and put it in the pan ready to bake
Bake as long as brownies should MINUS the time the cookie recipe you'll use usually takes
While brownies are baking: thaw your favorite chocolate chip cookie dough :) or mix up a recipe
and drop by teaspoonfuls on top of the brownies that are half baked - about an inch thick or so, if some brownie shows through this is fine

Return to oven and bake for as long as the cookies should be baked.
If still giggly bake longer! Cover the top with foil so the cookies don't turn too dark (like mine did (Wahhhh!)
- For example,
my brownies called for 350 for 35 minutes,
my cookies called for 15 minutes,
so I baked the brownies for 20 minutes,
added the cookie dough and cooked for another 15 minutes.
I covered the dish with tinfoil because it wasn't done yet
and baked mine for another 10 minutes or so
till it wasn't giggly anymore -
Melt some more chocolate chips with a 1/2 tsp of oil in the microwave on 50% power for a minute and stir and cook until melted and drizzle over bars.
Serve warm alone or with ice cream
Anything to make your time on this planet more grand!

Monday, August 10, 2009

Japanese Tempura

This dish is authentic and FUN! This is an interactive meal where you can really only serve one person at a time, but Anticipation is a great conversationalist. So gather a crowd or your family and enjoy!

I serve Teriyaki Beef over rice as a time and tummy filler while I cook the veggies and chicken and I pass the food out as it comes right off the Wok.

Get some help from a trusty assistant, it's a little tricky to do on your own without a lot of practice.

Fried food of any kind isn't good cold which is why I do this in "turns" and once everyone's had some of everything hot off the Wok I take requests for more.

Ready?Cut up a bunch of your favorite veggies that you like "cooked".

I used One large yam, 1/2 an onion, 1/2 bag of jullianned carrots (or 3-4 regular carrots sliced) and one Zuke for every 4-5 people. You'll want these sliced very thin so they cook rather quickly for you. They're also very pretty done this way. (my zuke was WAY too thick, I got a better knife after that :)

Suggested Veggies:
Anything you like! Green Beans are good too. A nice color variety is great for palatability.
HINT: Cut items early and store in bags:

Also cut some chicken up in strips only about 1/2 inch thick and as "long" of strips as possible.
HINT: When I serve a lot of people I have the butcher cut these for me (free!) to save time.

I tried to take a pic of the strips raw, but they looked like big pink worms as uncooked chicken tends to do. So no pic here :)

I will sometimes skewer my chicken on little bamboo skewers and fry them skewer and all, they're pretty that way but here I skipped the skewers. I didn't have an assistant.

You'll want about a cup of veggies and 3-5 strips of chicken for each person

Heat up an electric Wok Frying pan, or Fry Daddy filled with oil to 350 degrees or so, fill with Canola oil for a higher smoking temperature than vegetable oil but either is fine. You'll need to have enough room and oil in there to completely submerge 4 or 5 items at once without them touching.

Next mix up your Batter, This makes enough for 5-6 people:

1 cup flour
1 1/2 cups ice water
2 eggs

Take ICE water, Flour and Eggs and whisk together. The ICE water is important, cold batter equals LACY, Pretty Tempura.

Mix and adjust your ingredients until the batter is slightly thickened. Thick enough for the batter to cling to the food when you dip it.

Too thin? Add more thick...add more water.....etc. It takes a bit to get it right. This recipe is never the same every time! Keep it COLD add ice or set in another bowl of ice.

When oil and batter are ready and so is your audience, dip an item in the batter and place in Wok:

Cook all items just until the batter is slightly browned, remove with a metal strainer or tongs and place on some paper towels to drip dry.
You can cook a few items at a time. Let the chicken cook the longest but it's done sooner than you think, Just watch for the batter to turn slightly browned and you're good!

It should look nice and "Lacy" and crispy. Serve on a new paper towel with some soy sauce to dip in (not shown) and keep cookin! This is a tasty treat and my son's favorite so I made it for his Birthday this time. Enjoy!