I've Moved...

...to my new blog...
http://qpl15.wordpress.com/

Thanks!

Thumb Print Cookies

Baked by Qiong

My very first Lemon Meringue Pie

Lemon Meringue Pie by The Illustrated Step-by-Step Cook
Cooked by Qiong

For the Crust
1 3/4 cups all-purpose flour
1/4 tsp salt
2/3 cup unsalted butter

For the Lemon Curd
5 lemons
3 egg yolks
2 eggs
1 stick (8 tbsp) unsalted butter
3/4 cup sugar

For the Italian Meringue
1/2 cup sugar
3 egg whites

Tomatoes & Spinach

Double Tomato Bruschetta by Allrecipes.com
Cooked by Qiong


3 roma (plum) tomatoes, chopped
1/4 cup sun-dried tomatoes, packed in oil
1 1/2 clove minced garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons fresh basil, stems removed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 French baguette
1 cup shredded mozzarella cheese (we used fresh mozzarella in small chunks)

Preheat the oven on broiler setting.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.

Cranberry Spinach Salad by Allrecipes.com
Prepared by Qiong

1-1/2 teaspoons butter
1/4 cup and 2 tablespoons almonds, blanched and slivered
1/2 pound spinach, rinsed and torn into bite-size pieces
1/2 cup dried cranberries
1 tablespoon toasted sesame seeds
1-1/2 teaspoons poppy seeds
1/4 cup white sugar
1 teaspoon minced onion
1/8 teaspoon paprika
2 tablespoons cider vinegar
1/4 cup vegetable oil (we use olive oil)

In a 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, combine the spinach with the toasted almonds and cranberries.
In a smedium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Go Seahawks

SUPER SUPER Nachos by Qiong

1 pound ground beef
1 onion, finely diced
3 green onions, chopped
salt and pepper to taste
4 cups shredded Mexican cheese or the mixture of cheddar and pepper jack cheese
1 (14 ounce bag) package tortilla chips
1 jar sliced jalapeno pepper
1 jar of salsa
1 can of sliced olives

In a large frying pan, brown ground beef with onion, salt and pepper over medium heat. Break the meat into small bits, drain off the grease.

LAYERING
1st layer: half bag of chips
2nd layer: half the cheese
3rd layer: all cooked ground beef
4th layer: half the salsa, some sliced jalapeno pepper, and some sliced olives
5th layer: the rest of the chips
6th layer: the rest of the cheese
7th layer: the rest of the salsa, jalapeno pepper, olives, and green onions

Preheat oven 350F and bake for 15 minutes. YUM!!!

Oh baby, I'm gonna eat you after I cook you!

It was SUPER!

...as they kiss, consume...

“These violet delights have violent ends

And in their triumph die, like fire and powder.

Which, as they kiss, consume. The sweetest honey

Is loathsome in his own deliciousness

And in the taste confounds the appetite.

Therefore love moderately: long love doth so:

Too swift arrives as tardy as too slow."

Sweet, Tart, and Spicy Shrimp and Zucchini Salad

Baked Salmon by Allrecipes.com
Cooked by Qiong & Dave

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat oven for 350F
Cook salmon for 25 minutes, or until the fish flakes easily with a fork.

Shrimp and Cucumber Salad by bon appetit.com
Cooked by Qiong (changed cucumber to zucchini)

DRESSING
1/4 cup fresh lime juice
3 tablespoons golden brown sugar
2 tablespoons fish sauce (such as nam pla or nuoc nam)
2 tablespoons vegetable oil
1 tablespoon finely grated lime peel
1 teaspoon hot chili paste (such as sambal oelek)
1 teaspoon grated peeled fresh ginger

SALAD
2 pounds Persian or Japanese cucumbers (about 8)
1 1/2 teaspoons salt
1 tablespoon vegetable oil
3/4 cup lightly salted roasted peanuts
1 pound cooked deveined peeled medium shrimp
4 cups thinly sliced Napa cabbage
1 large red bell pepper, cut into matchstick-size strips
3 green onions, cut into matchstick-size strips
1/2 cup fresh cilantro leaves
1/2 cup torn fresh Thai basil leaves or regular basil leaves
2 teaspoons black sesame seeds, toasted

FOR DRESSING
Whisk all dressing ingredients to blend in small bowl; let dressing stand while preparing salad.

FOR SALAD
Peel half of cucumbers; cut in half lengthwise and scoop out seeds with small spoon. Cut into 1/4-inch cubes (about 2 cups) and place in large strainer set over bowl.
Cut off ends from remaining cucumbers and cut in halflengthwise. Scoop out seeds. Cut halves crosswise into 1/4-inch-thick slices (about 2 1/2 to 3 cups); add to strainer. Sprinkle with 1/2 teaspoons salt; let drain 30 minutes.

Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add peanuts; saute until golden. Using slotted spoon, transfer peanuts to paper towel to drain.

Combine shrimp, cabbage, bell pepper, green onions, cilantro, and basil in large bowl.
Pat cucumber pieces dry and add to salad. Toss with dressing; sprinkle with peanuts and black sesame seeds.