Sorry no photos this time, but I tried two new recipes. Both were yummy!

BAKED PORK CHOPS I by bdld on allrecipes if you want the "original recipe", but here is the recipe I made:
6 pork chops
1 teaspoon garlic powder
1 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup (DH loves this stuff!)
1/2 cup milk (didn't have milk so used powdered and reconstituted it)
1/3 cup white wine (I used white zin)
cayenne
paprika

Preheat oven to 350 degrees F (175 degrees C). I used a glass pan and reduced the oven temp to 325 degrees.

Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.

Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish.

Combine the cream of mushroom soup, milk and white wine in a medium bowl. Mix together, pour over the chops, sprinkle on a bit of cayenne, and some paprika. Cover with foil.
Bake in the preheated oven for 30 minutes
NOTE: the original recipe says to bake for an hour, but that's much too long!

I also made this:
BEEF POT ROAST (I think I got this from here, from Teresa maybe??)
2 T olive oil
4 lb pot roast
1 onion, chopped
2 cloves garlic, minced
2 bay leaves.
Salt & pepper

Heat oil, sear meat 4 minutes per side. I used my big Calphalon pan.
Remove meat and put onion, garlic, and bay leaves in pan. Add a bit of S&P.
Put the meat on top. Cover tightly and bake in a 325 degree oven for 30 minutes, then reduce the oven temp to 300 degrees for about 1 hr 20 minutes.

Remove meat from pan. Let rest for about 10 minutes.
Pour off fat and juices and skim fat or use one of those fat separator thingies.
Make gravy with those drippings.

I actually reduced some Cabernet (I used about 1/2 C), added a pat of butter to it, then made the gravy with the Cab/butter and the pan drippings.

BOTH recipes were delicious and easy!

I couldn't pass this up after seeing the picture. It was as tasty as it is pretty. Great Superbowl food if you're looking for something to serve.

Recipe: Shrimpo de Gallo
Prep Time: 15 Minutes : Cook Time: : Difficulty: Easy : Servings: 12

Ingredients
��1 pound Cooked Shrimp (tails Removed), Chopped
���� whole Red Onion, Diced Finely
���� cups Green Or Black Olives, Chopped
��2 whole Tomatoes, Diced
��2 whole Fresh Jalapeno Peppers, Minced
��2 whole Avocados, Chopped
��2 whole Limes, Juiced
��Kosher Salt To Taste
��2 cups Cilantro, Chopped
Preparation Instructions
Combine shrimp, red onion, olives, tomatoes, and jalapenos in a large bowl. Add lime juice to taste, then a dash of kosher salt. Add cilantro. Stir gently with a spoon, then taste on a tortilla chip so you��ll have an accurate gauge of the salt content. Add more salt and/or lemon juice if needed.

Chill until serving. Note that the avocado will brown if too much time passes, so if you want to make this ahead of time, leave out the avocado until just before serving.

Serve with tortilla chips!

Here is a link that might be useful: PWs Shrimpo-de-gallo

Not a recipe but two product reviews - one good and one bad.

The good news is that Wegmans grocery stores recently started carrying this season's Kumato crop from Mexico. I usually don't buy fresh tomatoes in the winter but I got Kumatos last year and they were excellent. They are a dark green brownish color and quite sweet. They keep fresh in the refrigerator for a longer time than other large varieties available in winter. Cost is $2.99 for a pack of five but they are not available in bulk. I would recommend trying them if a store near you carries them.

Now the bad news. In conjunction with their Winter 2011 MENU magazine, Wegmans introduced a line of packaged grains. I tried the Golden Jewel Blend, which was a blend of Israeli couscous, tri-colored orzo pasta, split baby garbanzo beans and red quinoa.

Since the mixture was unseasoned, I added a Knorr vegetable bouillon cube to the water when it came to a boil and also sauteed some diced onion, red bell pepper and sliced mushrooms in olive oil with the intention to mix in with it before serving.

I followed the cooking directions on the package exactly as listed. When finished cooking and standing, I went to fluff it and the grains were stuck together and did not separate easily. I tasted it and the couscous was gluey-tasting as if overcooked, while the garbanzo halves were quite crunchy as if not cooked long enough. Spouse (who is far from a picky eater) also tasted it, declared it to be inedible and scraped it right from the pan into the garbage.

I have cooked Israeli couscous, the lighter color quinoa and orzo separately on numerous occasions so we're familiar with their textures. Golden Jewel blend was a gloppy mess.

cookebook -- thanks for posting that shrimpo-de-gallo -- it sounds fantastic! I'm drooling here and wishing I could get to the store for the ingredients -- I think it'll have to wait until after the snowstorm has passed!

Tender whole wheat pancakes.

These were for my kids, so I added chocolate chips and a bit of vanilla. I made a double batch and froze them in 3 pancake packs for a quick breakfast.

Ingredients
1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons brown sugar
1 teaspoon salt
5 1/3 tablespoons unsalted butter
2 1/2 cups buttermilk
2 eggs, beaten
3 tablespoons unsalted butter
Directions
1. In a food processor or in a large bowl, combine the whole wheat flour, white flour, wheat germ or oats, baking powder, baking soda, brown sugar, and salt.
2. Cut the butter into small pieces with a knife, and add the butter to the flour-mixture. Mix until the mixture has a sand-like consistency.
3. Make a well in the center of the flour-butter mixture, and add the buttermilk and eggs. Stir until the liquids are fully incorporated.
4. Heat a frying pan over medium heat and grease the surface with 1 tablespoon of butter or oil. Ladle the batter onto the surface to form 4 inch pancakes. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 2 minutes.

Sooz - that pork chop recipe is one of my go-to meals when I can't think of anything else to make! It's a quick, comforting meal to make on a weeknight.

Pat, glad to find another fan of that particular recipe. So easy, so good! Next time I make it, it'll be more planned so I'll stock up on some fresh mushrooms, too.

Made these last night. Really good!

Crab Jalapeno Hushpuppies Serves 8-12

4 ounces (about 1 cup) all-purpose flour
3 ounces (about 3/4 cup) cornmeal
1/2 teaspoon baking powder
1 teaspoon kosher salt
2 tablespoons sugar
1/2 cup buttermilk
1 egg
1 stick (8 tablespoons) unsalted butter, melted
1 ounce cream cheese, melted
12 ounces lump crab meat, picked through for shells
1/3 cup shredded sharp cheddar cheese
1 jalapeno, minced
1 clove garlic, minced
Oil, for frying

Heat 3-inches of oil in a pot, with at least a 3-inch air gap at the top, to 350F.

In a medium bowl whisk together the flour, cornmeal, baking powder, salt, and sugar until well combined.

In a separate bowl whisk together the buttermilk, egg, butter, and cream cheese until well mixed. Add the wet ingredients to the dry and mix until most of the flour mixture is moistened. Add the crab, shredded cheese, jalapeno and garlic and mix until well combined.

Scoop the mixture by the rounded tablespoon into the hot oil. Cook, turning occasionally, until the hushpuppies are golden brown all over, about 4 minutes. Drain on a wire rack and cool slightly. Serve warm.

Next time I'll add a little more cheese and crab.

Sooz, I made your baked pork chops and they were terrific. Thanks. A keeper for sure.

jude

Last weekend some friends came over for a 'meal' of all appetizers and dessert. Really fattening and decadent. To lighten it up I made a platter of sliced fruit and a yogurt dip. Of all the food we had people kept coming back to this simple but really flavorful dip. Would also make a great coating for a fruit salad.

Kate

Here is a link that might be useful: Tropical Fruit Dip

I just made the Broccoli Cheese soup like they serve at Panera Bread. Wow it is delicious! I forgot the nutmeg and I used an immersion blender but otherwise followed the recipe pretty closely.

Here is a link that might be useful: Broccoli cheese soup

Elder son left a none to subtle hint that he wanted me to make this recipe from Bon Appetit.

So loving mother that I am, I made them last night. The boys loved them, but I think part of it is that they really really wanted something chocolate and homemade.

Whoopie Pies with Mint Filling
Ingredients
cookies
•2 cups all purpose flour
•5 tablespoons unsweetened cocoa powder
•1 1/8 teaspoons baking powder
•1 teaspoon baking soda
•1/2 cup nonhydrogenated solid vegetable shortening or unsalted butter (1 stick), room temperature
•1 cup sugar
•2 large egg yolks
•1 tablespoon vanilla extract
•1 cup whole milk
mint filling
•1/2 cup plus 2 tablespoons nonhydrogenated solid vegetable shortening or unsalted butter, room temperature
•1/2 teaspoon peppermint extract
•1/4 teaspoon vanilla extract
•2 cups plus 3 tablespoons powdered sugar
•1/4 cup egg whites (from about 2 large eggs)
•3 to 4 drops green food coloring
chocolate ganache
•3 tablespoons heavy whipping cream
•1/2 cup bittersweet or semisweet chocolate chips
•special equipment
Pastry bag or resealable plastic bag
Medium-size star pastry tip
Preparation
cookies
•Position rack in center of oven and preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper. Sift flour, cocoa powder, baking powder, and baking soda into medium bowl. Using electric mixer, beat shortening, sugar, egg yolks, and vanilla in large bowl until well blended, about 2 minutes. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until blended after each addition.
•Drop dough by very rounded tablespoonfuls onto prepared baking sheets, spacing 3 inches apart. Bake 1 sheet at a time until cookies are slightly puffed and spread but are still soft, 8 to 10 minutes. Cool on sheets 10 minutes. Carefully transfer cookies to racks and cool completely. Repeat with remaining cookie dough. DO AHEAD Cookies can be made 1 day ahead. Store airtight in single layer at room temperature.
mint filling
•Using electric mixer, beat shortening, peppermint extract, and vanilla in large metal bowl until blended. Add powdered sugar, egg whites, and pinch of salt; beat until light and fluffy. Add food coloring drop by drop for desired shade of green; beat until well blended. If mixture looks curdled, place bowl over low heat several seconds and beat until smooth. Repeat as necessary until smooth.
ganache
•Line rimmed baking sheet with parchment paper. Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Cool until lukewarm but spreadable, about 15 minutes.
•Spoon 1 teaspoon ganache onto bottom (flat side) of half of cookies. Place cookies, ganache side up, on prepared baking sheet.
•Spoon mint filling into pastry bag fitted with medium star tip (or spoon filling into resealable plastic bag, squeezing filling into 1 corner of bag, then cut off 1/4 inch of plastic bag corner to allow for piping). Starting at outer edge of bottom (flat side) of remaining cookies and working toward center, pipe mint filling in spiral. Place 1 mint-filled cookie, mint side down, atop each ganache-topped cookie, pressing slightly to adhere. DO AHEAD Can be made 2 hours ahead. Store airtight at room temperature.

This is really rare that I am reading the cooking forum on the same computer that I have my recipes. I think I need a better system. LOL

I received my first Panettone as a gift this year. It was huge! I used half of it in a Ina Garten recipe. Her recipes always work for some reason. I did half the recipe and I had no almonds, but it was yummy! We inhaled it before I even thought about taking pictures.

PANETTONE BREAD PUDDING
Ina Garten

Ingredients
� 1 Italian panettone, about 1.2 pounds
� Unsalted butter, for greasing the dish
� 3 extra-large whole eggs
� 8 extra-large egg yolks
� 5 cups half-and-half
� 2 teaspoons pure vanilla extract
� 2 teaspoons pure almond extract
� 1/2 cup sugar
� 1/3 cup sliced almonds

Directions
Preheat the oven to 350 degrees F.
Trim the dark brown outer crust from the panettone. Cut the rest of the loaf in 1-inch cubes and place on a sheet pan in a single layer. Toast the panettone for 10 minutes, until lightly browned.

Grease a 9 by 12 by 2-inch baking dish with the butter. Place the panettone cubes in the baking dish.
In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, vanilla and almond extracts and sugar. Pour this custard mixture over the panettone. Set aside for 10 minutes so the bread soaks up the custard. Scatter the sliced almonds over the top of the pudding.

Place the baking dish into a larger pan and add very hot tap water to the larger pan until it's halfway up the side of the baking dish. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake the pudding for 45 minutes. Uncover and bake for 40 to 45 more minutes, until the custard is set and the top of the pudding is light golden brown. Allow to cool for 15 minutes. Serve warm or at room temperature

These were a big hit at our recent movie night get together. They were also a huge hit as leftovers, even though DH doesn't normally like white meat!

I try to keep the sodium low in my cooking and the McCormick's brand of lemon pepper is a staple in our house. Also, we grow Meyers so used those instead of the more acidic grocery store lemons. The marinade makes a tasty sauce, but a spicy bottled sate sauce was also a great pairing with it. Recipe doubles perfectly:

Chicken Skewers with Garlic, Lemon & Mint
Adapted from Roving Feast columnist Marlena Spieler, to the San Francisco Chronicle

INGREDIENTS
1.5 lbs chicken breast, skinless and boneless
5 garlic cloves, coarsely chopped
1/2 cup fresh mint leaves, stems removed and chopped
1/2 cup lemon juice (use 3 small or 2 large lemons), seeds removed
1 tablespoons olive oil
2 Tblsp cup oyster sauce (if you don�t have any, use 2 tsp lemon pepper total instead)
1/2 tsp McCormick's lemon pepper or other brand
1/4 cup dry white wine or dry sherry
1/4 cup chicken broth

INSTRUCTIONS:

1. Cut the chicken into 2" chunks, trimming off any surface white ligament and excess fat.

2. Combine the chicken, garlic, mint, lemon juice, olive oil, oyster sauce and lemon pepper in a plastic container. Cover tightly. Refrigerate overnight, or up to 24 hours.

3. Remove from refrig 1/2 hr before serving. Drain the chicken, reserving marinade.

4. Place oven rack in highest position and preheat broiler on high for at least 10 minutes. Line a large flat cookie sheet, big enough to hold all four skewers, with foil. Spray with cooking spray.

5. Add the chicken broth and sherry to reserved marinade. Bring to a boil over high heat for 3-4 minutes. Thicken with cornstarch, or just cook over medium heat until reduced to 3/4 cup. Taste for seasoning, then cover or low heat to keep it warm.

6. Thread the chicken cubes onto two 15-inch skewers. Place on cookie sheet, spray again with cooking spray.

7. Broil chicken skewers for 7 min. on one side and 3-4 minutes the second side. Let rest on a platter 2-3 minutes.

Garnish chicken with additional chopped mint, if you wish. Pour the sauce over the chicken, or serve it on the side. You can also use a Thai or Indonesian sate sauce, if desired.
- Makes two 15-inch metal skewers, enough to serve 3-4 people.

The recipe sounds good. However, I don't know that it is entirely safe to use the marinade from raw chicken for a sauce.

Step 5 says to boil the marinade. From what I know, once you boil it's safe to eat since it's cooked, just like the chicken.

seagrass

Seagrass, you are correct. Once the marinade is boiled it is perfectly fine. And yes, it sounds delish!

Alexa

Last week on Top Chef Masters they were cooking at Rao's. Carla made a Polenta and Sausage Terrine that looked delicious. The recipe on the web site was absolutely undeciferable. So, this is what I came up with, it's quite good.

POLENTA TERRINE WITH SAUSAGE AND KALE

3 Italian Sausages, casings removed
2 Cups Shredded Kale
4 Scallions, White and Green parts finely sliced
3 Cloves Garlic, minced
1 Red Pepper, julienned
1 Cup Corn Meal
2 Cups Chicken Stock
2 Cups Water
2 Tablespoons Butter
1 Cup Four Cheese Italian Blend shredded Cheese

Saut� Sausage until completely cooked and crumbled. Remove to a strainer to drain off all grease.

In the same frying pan with a bit of Oil sweat the Peppers, Onions and Garlic. Do not brown. Add the Kale and continue to sweat until wilted. Remove from heat and cool slightly.

In a medium sauce pan add Milk, Water and Butter with a pinch of Salt. Bring to a boil and stir in Polenta. Reduce heat and continue to cook and stir until Polenta is smooth. Stir in Cheese. Polenta should be fairly loose, add more water as necessary.

Into a buttered loaf pan or terrine mold, pour one third of the Polenta. Layer on the Sausage, and the second third of the Polenta. Layer in the Peppers and Kale, and pour on the last of the Polenta. If the Polenta stiffens up at any point stir in hot water to loosen it. Smooth top, cover with foil and chill for at least an hour, or overnight.

Unmold onto a cutting board and slice into �" thick slices. Fry in Butter until heated through and golden, turning once.

Steve

We had some friends over to watch the Super Bowl, and I was making a few schmears. I tried this recipe that I had clipped out of the Columbus Dispatch last month. It seems to be from, or adapted from, a local author's (Faith Durand) "Not Your Mother's Casseroles." I may have to buy her books.

We've discovered another "gem" recipe: delicious, easy, fast, cheap, and best of all made from things you'll already have in the house. Perfect for a winter football day when you don't want to brave the elements to go to the store!

We all loved it, even before the Packers won. I hope you'll enjoy it with your friends, too.

BAKED WHITE BEAN DIP WITH ROSEMARY AND PARMESAN
(the paper says it makes 4 servings, but they'd be BIG servings)

1 can (15 ounces) cannellini or Great Northern beans (I used), rinsed, drained
1 garlic clove, minced (I used more)
1 sprig fresh rosemary (leaves only) (Mine was all dried out, but it was still great. I used plenty.)
2 shallots or 1/4 small red onion, chopped
1/4 cup whole-milk plain yogurt (I used Greek)
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
Pita chips, small rye toasts, fresh cucumber slices for serving
Preheat oven to 350 degrees. Lightly grease a 1-quart gratin dish with oil.

Put the beans in a food processor with the garlic, rosemary leaves and shallots. Pulse until well-pureed.

Add the yogurt, 1 tablespoon olive oil, salt and pepper. Blend until creamy. Pour into prepared baking dish.

Combine the bread crumbs, Parmesan and remaining 2 tablespoons oil. Sprinkle evenly over white bean puree. (The casserole can be prepared up to 1 day ahead. Cover and refrigerate.)

Bake, uncovered, 18 to 20 minutes or until the topping is golden brown and the dip is hot. Serve immediately with pita chips, rye bread toasts or cucumbers.

PER SERVING (without dippers): 252 calories; 11 g protein; 23 g carbohydrates; 5 g fiber; 13 g fat (3 g saturated); 7 mg cholesterol; 605 mg sodium

I made pita chips by cutting pita into wedges, brushing with melted butter, then baking at 400 for about 8 minutes, then letting them sit in the turned-off oven for a while.

I made these for Moms Night Out last Saturday and they were such a hit, I made another batch last night for nibbles before dinner. They are super easy and a lot of flavor for not a lot of effort.

Alexa

Polenta Crostini
Recipe courtesy Michael Chiarello

.Prep Time:25 minInactive Prep Time:1 hr 0 minCook Time:35 minLevel:
IntermediateServes:
48 crostini.Ingredients
•4 cups water
•2 teaspoons salt
•1/2 teaspoon freshly grated or ground nutmeg
•1 cup fine grain polenta
•1 cup freshly grated Parmesan
•Freshly ground coarse black pepper
•2 tablespoons minced fresh thyme leaves
Directions
In a heavy saucepan, bring the water to a boil over high heat. Add 2 teaspoons salt and the nutmeg and reduce the heat to the medium. Add the polenta gradually, whisking constantly. Continue to whisk for 5 minutes as the mixture bubbles. Reduce the heat to low and cook, stirring occasionally, until the mixture begins to come away from the sides of the pan, about 10 minutes. Add 1/2 cup of the Parmesan cheese, 1 teaspoon thyme and 1/2 teaspoon pepper and stir to combine thoroughly.

Invert a rimmed baking sheet on a countertop and cover the surface with parchment paper. Spread the polenta out with a spatula into a smooth, even layer. Cover the polenta with another sheet of parchment paper. Place another baking sheet, right side up, on top of the parchment. With 2 hands, press down evenly on the top baking sheet until the polenta is 1/4 inch thick. The idea is to sandwich the polenta between 2 flat surfaces. Refrigerate for at least 1 hour or up to overnight.

Preheat the oven to 375 degrees F. Invert the baking sheets together. Remove the top baking sheet and the top layer of parchment paper. The smoother side of the polenta will be facing up. Cut the polenta into triangle about 2 inches long by 1 1/2 inches wide. Transfer the triangles to 1 or more baking sheets, spacing them 1/2-inch apart. Sprinkle about 1/2 cup of the remaining Parmesan cheese and the remaining thyme on top of triangles.

Bake the crostini until hot throughout and starting to brown, about 10 to 12 minutes. Turn the oven to broil and broil the crostini about 8 inches from the heat source until crispy and golden brown on top, about 3 minutes. Serve warm or at room temperature.

.

I made these burgers a week or so ago. Recipe is from Bon Appetit March 2020. Really good and even better the next day! I may try spicing up the chicken mixture a bit next time, but they are quite good as written.

Chicken Parmesan Burgers
Bon Appetit : March 2010
Yield: Makes 4 servings
Active Time: 35 minutes
Total Time: 35 minutes

10 1/2-inch-thick slices French bread (4 inches in diameter); 8 slices toasted, 2 slices (crust removed) diced
1/2 cup finely grated Parmesan cheese
4 tablespoons minced fresh basil, divided, plus 12 large basil leaves
3/4 cup purchased refrigerated marinara sauce
12 ounces ground chicken (white meat)
2 tablespoons extra-virgin olive oil, divided
1 tablespoon grated onion
1/4 teaspoon salt
4 ounces whole-milk mozzarella cheese, thinly sliced
4 large radicchio leaves (I used Spinach Leaves)

Blend diced bread and Parmesan in processor to fine crumbs. Transfer to pie dish; mix in 2 tablespoons minced basil.

Mix marinara and 2 tablespoons basil in small saucepan. Transfer 1 1/2 tablespoons sauce to large bowl. Add chicken, 1/2 tablespoon oil, onion, and 1/4 teaspoon salt. Sprinkle with pepper; blend. Shape into four 1/2-inch-thick patties; coat with crumbs. Heat sauce over low heat.
Heat 1 1/2 tablespoons oil in large nonstick skillet over medium heat. Cook patties until bottoms are crusty, 4 minutes. Turn patties over; top with cheese. Cook 3 minutes. Cover; cook until cooked through and cheese is melted, about 1 minute.

Assemble burgers with bread, radicchio, basil leaves, and warm marinara.

Per serving: 554.2 kcal calories, 45.2 % calories from fat, 27.9 g fat, 8.9 g g saturated fat, 108.2 mg cholesterol, 38.3 g carbohydrates, 1.9 g dietary fiber, 2.2 g total sugars, 36.4 g net carbohydrates, 35.2 g protein
Nutritional analysis provided by Bon App�tit

2/4/11 My notes: I buttered and grilled the bread slices for serving. I would spice up the chicken mixture a little bit more. Maybe replacing the (unnecessary in my opinion) olive oil with a little more marinara, or some fresh garlic, or maybe even a dash of cayenne. I used homemade marinara also.

Linda

This week I tried a new to me recipe from The Perfect Pantry blog, Chinese "Spaghetti and Meat Sauce." It was very good, quick and easy, but I needed more of the sauce on mine. And I am now officially in love with fresh Chinese noodles!

Chinese "Spaghetti and Meat Sauce" serves 3-4 (more like 2)

8 oz fresh noodles or dry spaghetti
1 Tbsp peanut or canola oil
1/2 lb ground beef
2 scallions, sliced
1/2 lb cremini mushrooms, sliced
1 tsp chili paste with garlic
2 tsp oyster-flavored sauce
3 tsp reduced-sodium soy sauce
1/4 cup mung bean sprouts (optional)

Cook fresh noodles or dry spaghetti in a large pot of boiling water, until they are just underdone. Drain and set aside.

Heat a wok or large frying pan over high heat. Add the oil, then the beef, and cook, stirring and breaking up the beef as you go, until the beef is lightly browned. Add scallions and mushrooms, and continue stir-frying until the mushrooms are starting to brown. Stir in the chili paste, oyster sauce and soy sauce, then add the noodles and stir to combine everything. Top with bean sprouts, and serve hot.

I made this Rachael Ray recipe, Pepperoni Pizza Puffs, for a party I had Saturday night. They turned out delicious! Very very easy, and really good. This recipe is a keeper! My changes:

I used skim milk even though the recipe specifically calls for whole milk.
I didn't bother with the basil or red pepper, but I did sprinkle in a generous amount of Penzey's Pizza seasoning into the batter.
I did serve them with some jarred pizza sauce on the side, but really, most people didn't bother to dip and they are perfectly good on their own.
I made them the night before and reheated them in the MW before serving.

Pepperoni Pizza Puffs

3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup)
1/2 cup store-bought pizza sauce
2 tablespoons finely chopped fresh basil
1 red bell pepper, sliced

1.Preheat the oven to 375�. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.

2.Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

3.Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs and red pepper slices with the pizza sauce for dipping.

Here is a link that might be useful: Pepperoni Pizza Puffs