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Wong Recipe (Copy)

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S: Wong Family Favorite Recipes

FC: Wong Family Favorite Recipes

1: A selection of our favorite recipes from friends and family For Jai and Muitao January 2012

2: Directions: | Ingredients: | Sour Cream Coffee Cake | Cake: 1 package yellow cake mix w/ pudding 1 package 3 3/4 oz. instant vanilla pudding 4 eggs 3/4 c. water 1 c. sour cream 1 tsp vanilla 1/4 c. cooking oil | In a large bowl combine cake mix, pudding, eggs, water, vanilla and oil. Beat well. In a separate bowl make filling by combining sugar, cinnamon and walnuts. Grease Bundt pan. Sprinkle part of filling mixture to coat sides and bottom. Alternate layers of batter and remaining filling mixture. Bake at 350* for 40-50 minutes. Cool 10 mins. Wrap in foil immediately and allow to stand 2-3 days. Comments: You may substitute different flavors for the cake mix and/or pudding such as lemon and add blueberries. | Filling: 3/4 c. sugar 2 tsp cinnamon 1 c. finely chopped walnuts

3: Directions: | Ingredients: | Chinese Chicken Salad (Lori Lim) | Chicken season pkg from ramen 2 T sugar 1/2 c oil 3 T japanese vinegar 1/2 tsp salt 1/2 tsp pepper | For dressing: combine season packet with sugar, oil, vinegar, salt and pepper Toast sesame seeds, ramen noodles and almonds at 375* until lightly brown (5-7 mins) Combine cabbage, green onions. Add ramen, almonds, and dressing before serving. Toss before serving. | 1/2 head cabbage thinly slicked 4 green onions chopped 2 T sesame seeds 1 pkg ramen noodles 1/2 c sliced almonds

4: Directions: | Ingredients: | Taco Dip- Sarian Wong | 2 lb. ground beef 1 medium onion 1 large jalapeno 4 cloves of garlic, pressed 1 pkg Velvetta Mild Mexican Cheese 2 cans El Pato tomato sauce | Cook ground beef until well done; drain excess oil Mix in onion, garlic until oils are cooked. Add chopped jalapeno and stir in. Slice cheese and lay on top of ground beef until melted. Add tomato sauce and mix in. Serve with tortilla chips.

5: Directions: | Ingredients: | Crab Dip- Lori Lim | 8 oz. cream cheese, softened 6 1/2 oz. canned or fresh crab 2 T. finely grated onion 1 T. milk 1/2-3/4 tsp horseradish Slivered almonds | Mix all ingredients and place in small baking dish. Top with slivered almonds. Bake at 375* for 15 mins.

6: Directions: | Ingredients: | Cheese Onion Spread | 1/3 grated Parmesan cheese 1/3 c. chopped green onions 3/4 c. mayonnaise | Mix together all ingredients. Season if desired with salt, pepper, garlic powder and Worcestershire sauce. Spread on crackers or sliced white bread lightly toasted. Broil until lightly brown, serve warm.

7: Directions: | Ingredients: | Best Rolled Sugar Cookies (allrecipes.com) | 1 1/2 c. butter, softened 1 c. white sugar 1 c. powdered sugar 4 eggs 2 tsp. vanilla 5 c. all purpose flour 2 tsp baking powder 1 tsp salt 1 tsp lemon zest | Cream butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder and salt. Cover, and chill dough for at least one hour or overnight. Preheat oven to 400*. Roll out dough on floured surface 1/4-1/2 inch thick. Cut into shapes with cookie cutters. Place cookies 1" apart on ungreased cookie sheets. Bake 6-8 minutes in preheated oven

8: Directions: | Ingredients: | Caesar Salad- Sam (Bradley Ogden) | Dressing: 2 heads romaine 2 large cloves garlic, minced 1/2 teaspoon capers, rinsed and minced 6 anchovy fillets, mashed with a fork 2 egg yolks 1/4 teaspoon dry mustard 2 tablespoons lemon juice 1/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 1/2 c. shaved Parmesan cheese | Remove any blemished leaves of romaine. Tear leaves into 2-inch pieces. Wash, dry and refrigerate. Blend garlic, capers and anchovies in a food processor. Add yolks, mustard, lemon juice, salt and 1/4 teaspoon of the pepper. With machine on (or by blending with a whisk in a mixing bowl) slowly add oil as if making mayonnaise. Refrigerate 30 minutes. Place romaine in a large bowl with remaining black pepper. Pour dressing down sides, lifting lettuce up and over to coat evenly. Add croutons and toss. Put on plates and top with shaved Parmesan. Heat oven to 350. Combine garlic and butter in a saucepan. Put RTC over moderate heat until butter has completely melted and is bubbling but not brown. Remove from heat and let stand 15 minutes. Strain butter, discarding garlic. Toss bread and butter together, coating evenly. Place cubes on a sheet pan and bake 15 minutes or until deep golden brown. Stir 2 or 3 times while baking. Put croutons in a bowl and toss with cheese. | Parmesan croutons: Makes 2 cups. 6 small cloves garlic, peeled and crushed 1/4 cup ( 1/2 stick) unsalted butter 2 cups French bread, cut into 3/4 -inch cubes 1/2 cup Parmesan cheese

9: Ingredients: | Saunders' Bumpy Cake | Cake: 1/2 c. hot black coffee or water 1/2 c. cocoa 1/2 c. oil 1 c. buttermilk 1 1/2 tsp. baking soda 1/2 tsp. salt 2 tsp. vanilla 2 eggs 2 c. sugar 2 c. flour | Cake: In large bowl combine coffee cocoa; beat on medium for 30 sec. Add oil; beat for 30 sec; add buttermilk; beat for 30 sec; add baking soda, beat for 30 sec; add salt, beat for 30 sec; add vanilla, beat for 30 sec; add eggs, beat for 30 sec; add sugar, beat for 30 sec; add flour, beat for 5 min. Batter will be very bubbly. Pour into greased 9 x13 pan. Bake at 375 * for 35-40 mins. Buttercream Icing: Beat butter and 2 c. powdered sugar on low until smooth. Whip at medium speed and adding milk gradually until light and fluffy. In separate bowl, whip egg whites until stiff while adding the 1/2 c. powdered sugar slowly. Mix egg mixture slowly into butter mixture. Add vanilla and rem. 1/2 c. of powdered sugar. May add another 1/2 c. of sugar for stiffer icing Pourable Fudge: Over med- high heat, combine buttermilk, sugar, corn syrup, salt and 1/2 c. butter. Bring mixture to boil until it reaches soft-ball stage. Remove from heat. Add remaining butter, powdered sugar and vanilla. This will have pouring consistency. Assemble cake: When cake is cooled, freeze cake for min. 30 mins. Prepare buttercream icing and shape 1" rolls (round strips) on frozen cake, with each roll 1" apart. Return to freezer for min 15 min and prepare fudge. Apply cooled fudge to top of cake, covering buttercream rolls completely. Freeze cake again for 10 mins or more before serving. | Buttercream Icing: 2 c. butter 2 c. sifted powdered sugar 2/3 c. sweetened condensed milk 2 large egg whites 1/2 c. sifted powdered sugar 1/2 tsp. salt 1/2 tsp. vanilla 1/2 c. powdered sugar Pourable Fudge Frosting 1/2 c. buttermilk dash salt 1 c. sugar 1 c. butter 1/3 c. dark corn syrup 1 tsp. vanilla 1/3 c. cocoa 2 1/2 c. powdered sugar

10: Directions: | Ingredients: | Fresh Broccoli Salad | 1 lb. fresh broccoli, blanched and cut into bite size pieces 1/2 c cheddar cheese, grated 1/2 c sunflower seeds 1/2 red onion, sliced thinly 1/2 c mayonnaise 1/4 c sugar 1 T vinegar | Mix salad ingredients in large bowl. Combine mayonnaise, sugar and vinegar and pour over salad before serving. For a change, add cauliflower to broccoli, substitute cashews or walnuts for sunflower seeds, add raisins or Craisins to salad.

11: Directions: | Ingredients: | Jamie's Spinach Salad | 1 T butter 3/4 c almonds, blanched, slivered 1 lb spinach, rinsed and torn into bite size pieces 1 c dried cranberries 2 T toasted sesame seeds | In medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a large bowl whisk together sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving Candied walnuts/pecans: Spray baking sheet covered with foil. Bake at 325* until golden 1 c. nuts Pinch cayenne pepper 2 T light corn syrup 1/2 tsp pepper 1 T sugar 1/2 tsp salt | 1 T poppy seeds 1/2 c white sugar 2 tsp minced onion 1/4 tsp paprika 1/4 c white vinegar 1/4 c cider vinegar 1/2 c vegetable oil

12: Directions: | Ingredients: | Crustacean Garlic Noodles- & Garlic Crab : rasamalaysia.com | 1 lb. fresh egg noodles 4Tb. olive oil 3 cloves of garlic, pounded 4 Tb. unsalted butter 2 Tb. garlic powder 2 1/2 tsp. chicken bouillon powder 2 1/2 tsp. oyster sauce 5 tsp. grated Paarmesan cheese Brown sugar Fish sauce | Rinse noodles with cold water and set aside. Boil water and cook noodles until done. Drain and set noodles aside to cool. In pan, saute garlic in olive oil over medium heat. Discard garlic and add butter and turn heat to low. Add chicken bouillon powder, garlic powder, oyster sauce (may substitute fish sauce and brown sugar) and blend well. Let cool. Pour over noodles and toss to blend. Sprinkle cheese over noodles and serve. Crab: Clean and chop crab into small pieces. Heat butter in wok on low- med. heat and saute garlic but not brown. Add black pepper, chicken bouillon powder and then crab. Stir well. Add sugar and cook crab until half done. Remove and bake in oven at 350 degrees for 25-30 minutes. Serve with garlic noodles. | Garlic Crab 1- 2lb Dungeness crab 1 stick of butter 3-4 cloves of garlic, chopped coarsely 2 tsp. cracked black pepper using mortar and pestle 2 tsp. chicken bouillon powder 1/4 tsp. sugar

13: Directions: | Ingredients: | Iced Sugar Cookies | **Icing: 1/2 t. lemon zest 1 T butter 1 tsp vanilla extract 2 1/2 c confectioners sugar 3 T milk Food coloring | Icing: In small bowl, beat butter, lemon zest, vanilla, confectioners sugar until smooth. Mix in milk one tablespoon at a time until good spreading consistency. Add food coloring. Spread on cookies and set on waxed paper to harden. Cookies: Cream butter with sugars until smooth. Beat in eggs, vanilla. Stir in flour, baking powder and salt. Cover and chill dough for at least 1 hour. Preheat oven to 400*. Roll out dough on floured surface 1/4-1/2 inch think. Cut into shapes with cutter. Place cookies 1" apart on ungreased cookie sheets. Bake cookies 6-8 minutes. Cook completely and frost. | Cookie dough: 1 1/2 c butter, softened 1 c white sugar 1 c confectioners sugar 4 eggs 2 tsp vanilla 5 c all purpose flour 2 tsp baking powder 1 tsp salt 1 tsp lemon zest

14: Directions: | Ingredients: | Sour Cream Lemon Pie | Crust: 1 1/2 c. graham cracker crumbs 1/2 c. sugar 6 T butter, melted Filling: 1 c. sugar 3 T cornstarch 1 c. whipping cream 1/3 c. lemon or lime juice 1/4 c. butter 1T lemon/lime zest 1c. sour cream | Crust: Combine all ingredients. Press into bottom, sides of 9" pan. Filling: Mix sugar, cornstarch in heavy medium saucepan. Gradually stir in cream, lemon juice, butter and lemon zest. Bring to a boil over medium to high heat whisking constantly. Then reduce heat to simmer and stir until thick and smooth, about 10 mins. Cool mixture to room temperature, stirring occasionally. Fold in sour cream. Spread in prepared crust. Topping: Whip cream with sugar and vanilla until soft peaks form. Gently fold in sour cream. Spread over filling. Chill pie at least 4 hours. | Topping : 1 c. whipping cream 1/4 c. sugar 1 1/2 tsp. vanilla 3/4 c. sour cream

15: Directions: | Ingredients: | Chicken Cacciatore- Victor Yung | 4 1/2 lb. chicken cut up 3 bay leaves 2 sprigs rosemary 3 cloves of garlic 1/2 bottle chianti Flour Extra virgin olive oil Handful black olives 2- 14 oz cans of plum tomatoes | Preheat 350 degrees. Dust the chicken with flour and sear it over medium heat in the extra virgin olive oil. Set aside. Saute garlic until golden brown. Add anchovies, olives, tomatoes (broken up), bay leaves, rosemary, wine and olives to make the sauce. Bring to a boil and add chicken. Bring to boil again. Cover the pan with aluminum foil and put the lid on. Bake in oven until chicken is tender, approximately 1 hour.

16: Directions: | Ingredients: | Stuffed Mushrooms- Sarian Wong | 25 medium-large white mushrooms 1 lb. bacon Small chunk cheddar cheese, grated 2 cloves of garlic, pressed bread crumbs 1T butter | Remove stems from mushrooms and cut into small pieces Fry strips of bacon until crisp. Cut up bacon into small bits Saute mushroom stems in butter and garlic Add bacon Add cheese to mix to taste Add bread crumbs until mixture sticks into a large clump. Be careful not to add too much or filling will be dry Stuff mushrooms with mixture and place in pan Bake at 350* until done (about 20 mins)

17: Directions: | Ingredients: | Wong's Egg Rolls | 8 Shitake mushrooms, soaked in water and thinly sliced 1 lb of shrimp, deveined, cut into sixths 2 stalks of celery cut in half, sliced into thin strips about 2" long, 2 cans (19oz) stripped bamboo shoots 1 lb BBQ port sliced into thin strips about 1 1/2 " long 6 cloves of garlic, sliced Bean Sprouts | Season oil with garlic. Remove garlic and saute mushrooms in oil. Remove mushrooms and saute shrimp. Remove. Saute celery and bamboo shoots for about 10 mins until tender and water is evaporated. Strain excess liquid and remove. Saute bean sprouts until cooked. Combine shrimp, celery, mushrooms,bamboo shoots, bean sprouts and bbq pork in a large bowl. Add 5 spice, sugar, salt, garlic powder, sesame oil, msg to mixture. Taste and dd more seasonings as desired. Add corn starch and return to wok. Cook until water is evaporated and ingredients are "dry". Do this by ringing the pan with the ingredients and creating a hole in the center so the liquids can evaporate faster. Cool in colander to drain excess liquid. Wrap egg rolls in wrapper using egg wash to bind wrapper. Keep wrappers moist by placing moist towel over wrappers. Deep fry wrapped egg rolls until golden brown. | 1/2 tsp sugar 1/2 T white pepper 1 T Chinese 5 spice 2 T garlic powder 1 T sesame oil 2 T MSG 3 T corn starch 2T salt Vegetable oil Won Ton Wrappers Egg Wash

18: Directions: | Ingredients: | Bagna Cauda- Emeril Lagasse | 1 c. extra virgin olive oil 5 Tb. minced garlic 1 stick of butter, unsalted 8-10 anchovy fillets, chopped 1/2 t. fresh lemon juice 1/8 t. freshly ground pepper 2 pinches cayenne pepper Raw vegetables for dipping- celery sticks, red/yellow pepper strips, carrot sticks, fennel strips, steamed vegetables: asparagus spears, artichokes, cubes or slices of bread | In a saucepan, heat 1/4 c. of the oil over medium heat. Add the garlic and cook, stirring until fragrant and soft, about 1 minute. Add the remaining 3/4 c. of oil and th butter and cook gently, stirring to melt the butter. Add the anchovies, lower the heat to low, and cook, stirring until th anchovies dissolve, 5-10 minutes. Remove from the heat and stir in th lemon juice. Adjust the seasoning to taste with salt, pepper, and cayenne (keeping in mind that the anchovies are salty). Serve the dipping sauce warm with vegetables.

19: Directions: | Ingredients: | Penne with Tomatoes and Spicy Fennel Sausage and Cream | 1 Tb. extra virgin olive oil 1 1/2 lbs. sweet Italian pork and fennel sausage, crumbled 1 small red onion, chopped 2 cloves garlic, minced Pinch of crushed red pepper flakes 2 bay leaves 1 t. chopped sage 1 t. fresh chopped rosemary 1 c. dry red wine 1 c. can (28 ounces) imported Italian tomatoes, chopped 1 c. heavy cream 1 c. grated Parmigiano-Reggiano 1 lb. dried penne or rigatoni | Heat the olive oil in a large frying pan over medium heat. Add the sausage and cook until the fat is rendered and the juices have evaporated, 8-10 minutes. Add the onions, garlic, crushed red pepper flakes, bay leaves, sage and rosemary and cook, stirring occasionally until the onions are golden brown, 20-25 minutes. Drain off all but 2 tablespoons of fat and discard. Turn the heat to high, add the wine and boil until it evaporates, 3-5 minutes. Add the tomatoes and bring to a boil. Reduce the heat to low and simmer until the sauce thickens, 30-40 minutes. Remove the bay leaves and discard. Add the cream and half of the Parmigiano Reggiano and stir together. Season to taste with salt and pepper. Bring a large pot of salted water to a boil. Add the penne and cook until al dente, 10-12 minutes. Drain the pasta, put it back in the pan and toss with the tomato sauce. Place on a platter, sprinkle with the remaining Parmigiano Reggiano and serve immediately.

20: Directions: | Ingredients: | Risotto with Wild Mushrooms | 1 1/4 oz. dried porcini mushrooms 2 T. unsalted butter, separated 1/2 lb. fresh porcini mushrooms sliced 3 c. chicken broth 2 T. extra virgin olive oil 1 small white onion, finely chopped 1 1/4 c. Vialone Nano rice 3/4 c. dry white wine 3/4 -1 c. freshly grated Parmigiano Reggiano coarse salt and freshly ground pepper | Pour 1 c. boiling water over dried mushrooms and let stand until water is cool. Melt 1 T. butter in large heavy bottom saucepan over medium heat. When the butter is melted, add the mushrooms and cook until they give off their liquid and the liquid evaporates, 8-10 minutes. Remove from the pan and set aside. In the meantime, drain the dried wild mushrooms and chop coarsely. Strain the liquid to remove any fine sand. Reserve. In the meantime, place the chicken stock and 3 c. water in saucepan and maintain just below a simmer. Add the olive oil to the pan and warm. Add the onions and cook, stirring occasionally until soft, 10 min. Add the rice and cook, stirring until the rice is coasted with oil, 3 min. Add the reconstituted mushrooms. Add wine and let wine evaporate 3-4 min. Add the stock ladelful at a time keeping the mixture loose. Continue to add stock stirring constantly until the rice has a chalky center about 20-24 min. Continue to stir and add stock until the rice has a tender center, 1-2 min. Remove from the heat. Add a ladle of stock, remaining 1 T of butter, sauteed porcini mushrooms ad half of cheese. Cover and let off the heat for 5 minutes. Remove the cover and stir together. Season with salt and pepper and serve with remaining cheese.

21: Directions: | Ingredients: | Lofthouse Cookie Recipe | 1 c. butter softened 2 c. white sugar 3 eggs 4 tsp baking soda 1 tsp. vanilla 1 tsp. baking soda 1 tsp. baking powder 1 1/2 c. sour cream 5-6 c. flour | Cream butter and sugars. Beat in eggs, sour cream and vanilla. Mix baking soda, baking powder, and flour in separate bowl. Combine dry ingredient mixture with wet ingredients. Cover and refrigerate overnight. Preheat oven to 425*. Roll out dough on generously floured surface to 1/4 inch thick. Cut out shapes and bake on ungreased cookie sheet for 8 minutes. Cool on wire rack. Frosting: 4 c. powdered sugar 1/2 c. shortening 5 T. milk 1 tsp. vanilla Food coloring

22: Directions: | Ingredients: | Fattoush Salad- Insalata's | 3/4 c. vine-ripened cherry tomatoes, halved 3/4 c English cucumber, peeled, seeded and diced in 1/4 in . cubes 1/4 c. thinly sliced red onions 1/4 c. finely chopped cilantro 1/4 c. finely chopped mint 6 c. hearts of romaine lettuce 2 pieces of pita bread 2/3 c. sheep's milk feta cheese 1/4 c. pitted Kalamata olives Lemon Vinaigrette 1 t. finely chopped garlic 1/4 c. freshed squeeze lemon juice 1 T. rice wine vinegar 3/4 t. toasted and freshly ground cumin 2 oz. olive oil 5 oz. extra virgin olive oil Salt ad freshly ground pepper | To make pita chips, preheat oven to 350*. Trim edges off the pita and split pita in half, cut into triangles and toast on baking sheet 12 mins until golden brown. Turn baking sheet until halfway through and break into pieces. To make the vinaigrette, i a small saucepan over medium-heat, toast cumin until aromatic and light brown approximately 3 min. Toss occasionally to prevent burning. Let cool and set aside. Grind in spice grinder until powder. In a med. bowl whisk together garlic, lemon juice, rice wine vinegar, cumin, extra virgin olive oil. Season to taste with generous amounts of salt and pepper, To serve, toss romaine hearts, cherry tomatoes, feta cheese, mint, cilantro, red onions and olives with vinaigrette in large bowl making sure the leaves are well coated. Serve immediately.

23: Directions: | Ingredients: | Ingrid's Potato Salad | 1 c. butter softened 2 c. white sugar 2 c. brown sugar 6 eggs 4 tsp baking soda 1 1/2 tsp. light corn syrup 1 1/2 tsp. vanilla 2 1/2 c. peanut butter 9 c. old fashioned oatmeal 1 c. chocolate chips 3 c. peanut M&Ms | Cream butter and sugars. Add eggs one at a time, beating well after each. Add baking soda, corn syrup and vanilla. Blend in peanut butter, oatmeal. Add chocolate chips and M&Ms. Drop by spoonfuls onto pan. Bake at 375* for 12-15 minutes on prepared pans.

24: Directions: | Ingredients: | English Toffee- Ron Cook | 2 c. sugar 1 lb sweet butter, salted 2 T. light corn syrup 2 c. chopped pecans 2 c. pulverized pecans for outside Pinch salt 12 oz semi-sweet chocolate chips | Combine corn syrup, sugar and butter in heavy saucepan and cook on low heat until butter is melted. Increase heat and stir rapidly. At 275* add pecans and stirring constantly to prevent scorching. When candy thermometer reaches 310* quickly pour ito flat, buttered pan and spread evenly. Cook a few minutes and sprinkle chocolate chips on top of toffee. When chocolate chips are melted, spread and coat toffee. Sprinkle with pulverized pecans and let harden.

25: Directions: | Ingredients: | Monster Cookies- Ron Cook | 1 c. butter softened 2 c. white sugar 2 c. brown sugar 6 eggs 4 tsp baking soda 1 1/2 tsp. light corn syrup 1 1/2 tsp. vanilla 2 1/2 c. peanut butter 9 c. old fashioned oatmeal 1 c. chocolate chips 3 c. peanut M&Ms | Cream butter and sugars. Add eggs one at a time, beating well after each. Add baking soda, corn syrup and vanilla. Blend in peanut butter, oatmeal. Add chocolate chips and M&Ms. Drop by spoonfuls onto pan. Bake at 375* for 12-15 minutes on prepared pans.

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  • Title: Wong Recipe (Copy)
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