Korean Job Discussion Forums

[tzechuk]

Non-baked cheesecake.

I make this almost every year whenever we have a christmas party and it's always a big hit:

1 pack of digestive biscuits (aka graham crackers)
3 or 4 packs of Philadelphia cream cheese, plain (the more the better, really, so it's really creamy)
some sugar
some butter
some vanilla essence
some topping - you can use fresh fruits or you can buy tins of cherry or blueberry or something (from Hannam Supermarket or blackmarket etc.)

Method:

Break up the bisuits into small pieces, mix it well with some sugar and butter. Press on the bottom of a large round dish, preferrably glass. Refrigerate.

Next, soften up the cheese, add plenty of sugar and vanilla essence - how much is up to you, if you want it sugary and vanilla-ry, then add more.

Smooth that on your cold biscuit base.

Refrigerate for a little bit.

Add topping.

And VOILA! There you have a really yummy and easy to make cheesecake!

[teachingld2004]

How about something healthy, delicious, and low in calories?

diced cucumbers, diced tomatoes, and diced apples.
balsamic vinegar and a drop of olive oil. Mix together. That is all.

You can add garlic, italian seasoning, what ever.

Some times I use blasamic vinegar and a spoonfull of feta and the oil from the jar instead of olive oil.

You can add diced chicken breast, or a can of drained tuna. Be creative.

It is sweet, crunchy, and filling.

But the cheese cake sounds good.........

[Yo!Chingo]

[khyber]

Here is another one that requires a bit more work..my wife and I made it up.

It's a bit of prep but it was surprisingly good.

Sorta like a weird lasagna...I'll lay it out (with prep....by layer)...from BOTTOM to TOP


For lack of a better name:
Chicken curry sweet Stack

1) Put tortilla on bottom of pan (for the whole recipe, you'll need 4)

2)
1/2 packet of green curry (the whole thing if you're feelin' saucy)
4 medium sized yams (baked/boiled)
3/4 can of coconut milk
(optional: add 1 or 2 tablespoons of sugar or honey...but that makes it sweet)

Blend it all (slowly adding coconut milk LAST!) in food processor/blender till it has the consistancy of stiff whipped cream.
place 1/2 of it onto torilla

3) Tortilla

4)
3 or 4 chicken breasts
3 cloves garlic
Fry chicken breasts and garlic in a little bit of oil
shred/rip apart the chicken
Place shredded and grilled chicken onto tortilla.

5) Tortilla

6)
Place the REST of the curry/coconut mix on tortilla

7)
Tortilla (not ABSOLUTELY necessary)


1 1/2 cup (or as much as desired) shredded cheese (something mild)

Bake in oven at 350 for (I think) it's about 20 minutes....or until cheese browns
______

We cooked this about 3 months ago and we made the mistake of not writing it down.

It tasted FREAKIN' awesome. The sweetness of the yams and the curry REALLY was delicious. This is NOT (I repeat NOT!!!!) a light meal though it isn't TOOOO unhealthy

______

The Cold KILLAH!..... a Tea!
This tea has single handedly blasted away sore throats and colds. It is really...REALLY strong...but oh well.

A LARGE chunk of ginger (I mean, pretty big)...a Thumb's worth for every two cups you're making, I'd say..
The MORE the better!

8-10 medium cloves are garlic (yes...that's right....) but if you're a pu55y , use 6-8

mince both...
boil in water (I usually make this 4-5 cups at a time and drink it over teh course of a night)

Add about a teaspoon/tablespoon of honey to take the edge off though it isn't necessary.

This tea is strong!!!

[Novernae]

Tzechuk
Good idea to substitute digestives for graham crackers! I'd never thought of that.



This is my favorite pizza dough recipe.

3-4 cups of bread flour (At home I use 5-6 cups of bread flour but the flour here absorbs more water, so you need less. Start with less and knead in the rest as needed to get a wet but not sticky dough)
1 tbsp salt
2 cups of warm water
2 tbsp honey
1 tbsp instant/quick rise/dry yeast

Mix the honey and yeast into the water and allow the yeast to dissolve.
Mix the salt into the flour.
Pour the water mixture into the flour and mix until combined, then pour out onto the counter and knead for about 10 minutes.
Let rise 1-2 hours at room temperature (or a little warmer if you are in a hurry).

Makes enough for two large pizzas, or one pizza and a bunch of really good breadsticks (mix in cheese, fried onions, garlic, pesto, or anything else)

OR

Make one pizza and keep the other half as a polish (like a starter). Every day mix this polish from the previous day into a new mixture of any ratio of the recipe omitting the yeast. Save a few cups of the new dough every day in the fridge (you do have to feed it regularly or the yeast will die). I usually mix it up at night and leave some out to make fresh rolls for breakfast every day. Make little breads, rolls, loaves, anything you want (this is basically a French bread recipe, so it's very versatile). After awhile it will begin to sour and you will have the flavour of a sourdough. If you want more sour flavour store it out of the fridge and it will develop faster and stronger. You will never need yeast again!


My favorite pizza sauce:
1 small can tomato paste
equal amount of very warm water
2 tbsp honey
2 tbsp minced shallot (you can sub onions)
1 tsp minced garlic
1 or 2 mushed anochovies
3 tbsp parmesan (or similar cheese, asiago is wonderful)
1/4 tsp basil (dry, fresh is best so if you can then substitute)
1/4 tsp marjoram
1/4 tsp oregano
1/4 tsp thyme (optional)
1/8 tsp pepper
some hot sauce (NOT a runny Tabasco like sauce)

Mix together and let sit for at least 1/2 hour. Keeps for over a week in the fridge.

[ChopChaeJoe]

Patti Labelle's mac and cheese. Might be hard to find some of the stuff here.

INGREDIENTS
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

[Sleepy in Seoul]

Back home I have a wonderful recipe for rum chocolate ice cream. It's been so long since I made it that I can't remember the exact quantities or ingredients... but I do distinctly remember that it uses 12 eggs, 3 large blocks of chocolate (1 of them peppermint chocolate), 1 coffee cup of rum (preferably OP), 1 coffee cup of sugar and 1 coffee cup of sugar. I think there's some milk and/or cream in there too, but I just can't remember. It has never set for me in the freezer, no matter how long it's been left there or how cold it is and it's so sweet that I can only have a very small serving at a time. But it's ice cream to die for (or be killed by the calories).

My favourite Christmas desserts are chocolate self-saucing pudding and trifle.

Trifle recipe:

2 or 3 dry plain sponge cakes (leave in the sun for a couple of days to go very stale)
Raspberry jam
Rich custard
Milk
Brandy, rum or any other alcohol for flavour
Whipped cream
Fruit

Cut the stale sponge cakes into cubes approx 1 inch on each side. Cover as much of the cubes as possible with the jam, then dip very quickly in the milk, and then place in a bowl. Repeat this until the bowl is almost full and make sure that there are spaces between the cubes. Drizzle over the cubes the alcohol (just enough for flavour). Pour the hot custard over the cubes. This must be done while the custard is hot so that it will set as it cools, staying on the top but sinking to the bottom also. Cover with the whipped cream (nothing but homemade whipped cream!!!) then decorate with fruit pieces. Put it into the fridge for a couple of hours to let all the flavours mix and for it to cool. There's nothing like a nice cold dessert to eat during the heat of Christmas.

Chocolate self-saucing pudding:

1 1/2 cups self-raising flour
3/4 cup sugar
2 tablespoons cocoa
1/2 cup milk
1 teaspoon vanilla essence
50gms melted butter
1 egg

Sauce mixture:
3/4 cup brown sugar
1/4 cup cocoa
1 tablespoon cornflour

2 cups boiling water

Mix the sugar, vanilla, butter and egg together, then add to the sifted flour and cocoa. Add milk. If it's still too moist, add a little more flour - if too dry, add a little more milk. Put the entire mixture into a baking dish with reasonably high sides. Sprinkle over that the sauce mixture, then pour over the 2 cups of boiling water. Be careful to make sure that the water is sitting on top of the pudding mixture, not sneaking underneath it. Preheat over to 180C and bake for 35-40 minutes. It's wonderful hot with Tip Top vanilla or hokey pokey ice cream or cold with full cream milk. Mmmmm...

[teachingld2004]

OK, not to take the fun out of this post, but how about hearing some low calorie recipies, with ingreadients that we can get easily here?

Here is a good fast soup:

One bunch of broccoli cut in small pieces. Mushrooms cut in small pieces. A few carrots cut in small pieces. One large potato cut in small pieces. Garlic minced. Some salt and pepper (added when finished) Container of milk.
Water.

Prepare the vegetables. Put in a large pot and just cover with water, Cook over a low flame for about 10 or 15 minutes. Do not let the pan burn, Put in enough water, just do not drown the vegetables.

When the water is almost gone (do not pour off the remailning water) dump in the container of milk. (I juse low fat or skim) Cook until the vegetables are very soft. Add salt and pepper to taste.

I also make english muffins in a pan on top of the stove. If anyone wants that recipie tell me, and I will measure the ingerdients next time I make them.

[riley]

Two good salad dressings, both are easy to make.

1. Balsamic Mustard dressing.
Mix equal parts Balsamic Vinegar, Mustard, and Olive Oil in a container, then pour. I like to add garlic and pepper to my dressing.

2. Honey Mustard dressing
Equal parts Honey, Olive Oil, Lemon Juice, and a just a bit more than equal of the Mustard with a clove of garlic. Mix well and then pour.

[teachingld2004]

Thanks for the dressings. What kind of mustard do you use?

Also instead of olive oil, I think sesame might be good too. Have you used that?

[periwinkle]

[periwinkle]

[kermo]

The single most *useful* recipe I've ever seen came off the back of a bag of Hershey Chipits(tm) semi-sweet chocolate chips. I've made this so often I could do them in my sleep. It'll please virtually anyone, even among my lactose-intolerant, deathly-nut-and-fruit-allergic friends. If you don't have an oven, a toaster oven would do the trick (though it'll take a while if you want to make a whole batch at once.) Otherwise, stash the rest in the freezer and throw them in the toaster oven when you're in the mood for a warm cookie or two.

My only alteration is to add an extra 1/2 cup of flour, as it makes the cookies thick and soft, rather than flat and crispy.

HERSHEY'S Classic Chocolate Chip Cookies
Ingredients:
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
1 cup chopped nuts(optional)
Directions:
1. Heat oven to 375�F.

2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

[khyber]

one last REALLY easy something I just got.

I don't know if I made this up but I didn't read it in a recipe book.

the EASIEST tuna salad:

1 can tuna
1 apple cubed (1cm cubes)
one minced onion.
mix
TINY splash of apple vinegar

[xtchr]