Outback Steakhouse Toowoomba Pasta Copycat

I have never eaten toowoomba pasta at Outback Steakhouse but this recipe is good.

Probably my favorite recipe.
Make Toowoomba Pasta at HOME!


Ingredients
Servings 2-3
12 ounces fusilli
10-12 shrimp 
3-4 button mushrooms,sliced
1 1/2c heavy cream 
1/2c milk
minced garlic, to taste
1T soy sauce 
1T chopped green onions 
salt 
black pepper 
chili powder, to taste
crushed red pepper, to taste
1T ketchup 
parmesan cheese, to taste

Directions
Mix heavy cream with soy sauce.
Add chopped green onions and black pepper and set aside at room temperature for 1 hour or more.
Stir-fry minced garlic, shrimp and mushrooms.
Boil fusilli as directed.
Mix shrimp mixture with ketchup, chili powder,crushed red pepper, black pepper and salt.
Bring cream sauce to a boil, add shrimp mixture and parmesan cheese.
Toss fusilli with cream sauce.

Deeeeeeelicious :)


***

Chewy Chocolate Ginger - Martha Stewart's Molasses Cookies

Martha Stewart is an American business magnate, writer and television personality. She has written a lot of bestselling books.

Sometimes I watched her TV show on cooking, decorating and living. It was so interesting!
I often bought or borrowed her cookbooks at book stores or the library. 
I also found some recipes on her website.

This recipe comes from MarthaStewart.com
- Chewy Chocolate Ginger-Molasses Cookies


***

Belgian Mussels with White Wine

 
I had  a simple New Year's Eve Party with my husband.
We bought fresh mussels from the fish market in DC.
Sometimes, I buy a pack of frozen mussels at the grocery store. They are not too bad.
But, fresh mussels from the fish market are better than frozen. It was too fresh for words!
Making Belgian Mussels is very simple and delicious.
And it was hard to keep warm while waiting for the rest of dinner to finish, but still good.

Ingredients
2 pound mussels, scrubbed clean under running water
1/2 cup dry white wine
1/4 cup minced onions
1T butter
1T minced garlic
A pinch of salt, pepper
water
fresh herb

Directions
To clean the mussels, put them in a large bowl with 2 quarts of water and 2T salt  and soak for 2 hours, until the mussels disgorge any sand. If they are dirty, scrub with a brush.
In a pot, heat butter and add garlic then onion. 
Add white wine and mussels, stir well. Cover the pot and cook for 8-10 minutes, until the mussels open.
Sprinkle with fresh herbs!

***

Butter & Earl Grey Tea Cookies

I bookmarked this recipe a long time ago. But I didn't have a food processor, so I didn't try it.

Fortunately, I have a NINJA Blender. It enabled me to make icebox cookies. Wow! 

So,,,,

I baked buttery cookies. 

And it was my HAPPY Christmas Gift for my teacher and friends.  :)

I wrapped it with a craft box, transparent vinyl, handmade label and accessories for Christmas.

It was so cute and fancy.

Some people asked me, "Where did you buy the craft box?"

I got it from Korea-I went shopping at a baking accessories store when I visited Korea. The name of the store was Namdaemun Market (South Gate Market-It's one of the big markets in SEOUL, KOREA) and Korean online stores.

Let's make an Icebox Butter Cookie!

Ingredients

Flour  1+1/2 cup

Raw Cane Sugar  1/2 cup (I reduced 20%)

Unsalted Butter 8 Tbsp

Himalayan Pink Salt 1/4 tsp

Yolk 2

Vanilla 1 tsp

Twinings Earl Grey Tea 2/3 tea bag

Directions

In a food processor, beat flour, sugar, salt and butter until they break into small pieces.

Add the egg(yolks) and vanilla extract and beat them until they are well incorporated.

If you want an earl grey tea cookie, put the tea powder(Twinings Earl Grey Tea) into food processor.

Place dough on a large piece of parchment or wax paper and make a log shape.

Put it in the refrigerator for three hours or in the freezer for 1-2 hours to chill.

Slice dough into 1/4" pieces and bake at 350 for 12 minutes.

If you want to sprinkle sugar on the cookies, brush egg white on the sliced cookie dough and sprinkle with raw sugar and bake!!

Enjoy buttery cookies~

***

Korean Dumpling - Mandu

I eat Korean dumplings on New Year's Day - Korean name is Mandu.

I use it for dumpling soup, fried dumplings or steamed dumplings.

There are a lot of recipes for dumplings in Korea.

But I chose my mother-in-laws recipe. Actually, I modified it a little bit to my taste;I added Napa Cabbage. :)

Dumplings are very easy to make. But making a filling is kind of hard work. It needs lots of effort. Phew~

Because I have to squeeze each ingredient. 

In other words, I need strong arms to make dumplings!

If I don't squeeze them, the filling is soggy.

My friend who is from the Czech Republic likes Korean Dumplings (Steamed Mandu).

When she came to my house, I served it. Of course, she loved it!

However,,,,

After making dumplings, I felt totally spent. Ha Ha Ha.

Ingredients

Dumpling skin 3 packs

2lb mixture of equal parts ground pork, beef and veal(You can buy them at Whole Foods)

Mung Bean Sprouts 1 pack

Onion 1 (sliced, salted and squeezed)

Chopped Garlic 2 tbsp

Ground Ginger 1 tsp

Soy Sauce 2-3 tbsp

Sesame Oil 2 tbsp

Himalayan pink salt 1 tsp

Tofu 1 pack (squeezed)

Napa Cabbage (salted down and squeezed)to equal 2 cups

Chopped Green Onions 1/2 cup

A handful of Parboiled and Chopped Sweet Potato Noodles

Directions

In a large mixing bowl, combine all of the ingredients.

Place about 1 tbsp of filling in the center of a dumpling skin.Dab water around the edges. Then fold the skin over to form a triangle press down edges to seal.

Enjoy!

***

Old-Fashioned Korean Sugar Candy - Bbopki

When I went to elementary school in Korea, there was a bbopki vendor outside my school. 

So I sometimes stopped by the bbopki vendor after school.

After school, my friends and I gathered around the vendor and watched him make sugar candy by melting sugar, mixing it up and adding baking soda.

The bbopki vendor had a lot of stamps for candy. So, I selected my favorite stamps, star shape or hat shape, because I could get another bbopki for free if I managed to eat around the shape without breaking it.

Eating bbopki is one of my good memories. :)

Ingredients

Sugar of your choice, not sugar substitutes 
Baking Soda

Directions

Heat 3Tbs of sugar in a ladle and melt it until it becomes pure liquid by stirring it with wood stick.

When the sugar completely melts, add a pinch of baking soda and mix well.

Empty contents of ladle onto foil or a baking sheet sprinkled with sugar. Press it and stamp with your favorite shape!

You can eat sugar candy and play the game together with your family and friends!

This YOUTUBE will be helpful.

Old - Fashioned Korean Sugar Candy  <----- Click

***