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HI everyone, I am Jaymee. Just sign it few days ago. I am proud to share my recipes with u all!
Let me share something healthier, tasty and easy make. The cabbage and carrots
in this dish supply 126% of our daily Vitamin A, to maintining our healthy eyes.

[SIZE=7]Thai Noodle with chicken

Indigredients

1 package (2 oz) rice noodles
2 cups shredded cabbage
1 cup julienned carrots
1/2 cucumber, peeled, quartered and sliced lengthwise
1 red bell pepper, cored, seeded and cut into thin strips
1/4 cup chopped scallions
2 cups chopped skinless roasted chicken
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
1/4 cup fresh lime juice
1/4 cup seasoned rice vinegar
3 tablespoon sugar
4 teaspoon fish sauce
1/4 teaspoon Asian chile paste
1 tablespoon peanut oil

Preparation

Bring lightly salted water to a boil in a medium pot; cook noodles 3 minutes. Place cabbage in a colander and drain noodles over cabbage; immediately rinse with cold water. Drain again. Toss cabbage and noodles in a bowl with carrots, cucumber, pepper, scallions and chicken. Whisk basil, mint, juice, vinegar, sugar, fish sauce, chile paste and oil in another bowl; drizzle over noodle mixture; toss and divide among 4 bowls.


Nutritional Information

Nutritional analysis per serving: 335 calories, 12.4 g fat (2.7 g saturated), 32.7 g carbs, 3.2 g fiber, 23.2 g protein


Enjoy

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Added on January 28, 2008, 10:27 pmValentine Day's is coming! Anyone have anything to share? Girls or Boys who loves to cook please try this. I make this chocolate mousse cake for beloved boyfriend. I want to share how I make this cake with my kind hearted heart, soft hands and deep love in the processing

Try this make it into heart shape and put few strawberries in the middle of the hearts.

Active time: 45 min Start to finish: 4 1/2 hr (includes chilling)

[SIZE=7]Chocolate Glazed Hazelnuts Mousse Cake

For shortbread base
2 tablespoons hazelnuts, toasted and skins rubbed off
3 tablespoons sugar
1/2 cup all-purpose flour
1/2 stick (1/4 cup) unsalted butter, softened
2 tablespoons unsweetened Dutch-process cocoa powder
1/8 teaspoon salt

For mousse
1 teaspoon unflavored gelatin (from a 1/4-oz envelope)
3 tablespoons cold water
1/2 cup chocolate hazelnut spread such as Nutella (5 oz)
1/2 cup mascarpone (1/4 lb)
1 1/2 cups chilled heavy cream
2 tablespoons unsweetened Dutch-process cocoa powder
3 tablespoons sugar

For ganache
1/4 cup plus 1 tablespoon heavy cream
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped

Special equipment: an 8-inch (20-cm) springform pan; parchment paper


Preparation

Make shortbread base:
Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.

Pulse hazelnuts with sugar in a food processor until nuts are finely chopped. Add flour, butter, cocoa, and salt and pulse just until a dough forms.

Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch, about 18 to 20 minutes. Transfer base in pan to a rack to cool completely, about 30 minutes. Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.

Make mousse while shortbread cools:
Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes. Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in chocolate hazelnut spread until combined and remove from heat.

Whisk together mascarpone and chocolate hazelnut mixture in a large bowl. Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks. Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined. Spoon filling onto shortbread base in pan, gently smoothing top, then chill, covered, at least 3 hours.

Make ganache and glaze cake:
Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth. Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.

Run a warm thin knife around inside of springform pan, then remove side. Slide cake off bottom of pan and transfer to a serving plate. Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.

Cooks' notes:
. Cake, without glaze, can be chilled up to 2 days.
. Cake can be glazed 6 hours ahead and chilled, uncovered.

Maybe the preparation is long try to be consider make for ur lovers

This post has been edited by meiyan07: Jan 28 2008, 10:27 PM