Easy Cheese Sticks

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• PREP10 min
• COOKn/a
• READY IN1 h 25 min
• SERVINGS30
• DIFFICULTYEasy

Directions

1. Place cheese sticks on a tray; freeze at least 1 hour.

2. Heat 2 inches of oil to 375ºF in large heavy saucepan or follow manufacturer's direction on the deep fryer. Beat Bisquick mix, paprika, milk and egg until smooth. Dip cheese, 1 stick at a time, into a batter, covering cheese completely.

3. Fry 8 to 10 sticks at a time 1 to 2 minutes, turning carefully, until golden brown. Drain on paper towels. Let stand 5 minutes before serving. Serve with marinara sauce.

Ingredients

1 lb Monterey Jack, Cheddar, Swiss or mozzarella cheese,

 cut into 3x1/2-inch sticksVegetable oil

1 cup Original Bisquick™ mix 

1 teaspoon paprika

1/2 cup milk

1 eggMarinara sauce, if desired

Peanut Butter Bars with Salted Chocolate Ganache

Chocolate Peanut Butter Slice is a quick-to-prepare, no bake dessert slice. Crushed cookies are combined with sugar, melted butter and peanut butter. Pressed into a brownie tin and topped with a layer of melted chocolate, this awesome slice will have everyone coming back for more - give it a go!


INGREDIENTS IN THIS DISH:
INGREDIENTS IN THIS DISH:

1 1/2 Cups of Crushed Cookie Crumbs
3 1/2 Cups of Icing Sugar
250g of Butter (melted)
1 1/2 Cups of Peanut Butter
375g of Milk Chocolate Chips

• Preparation Time: About 10 minutes

• MAKES ABOUT 20 SQUARES 

Black Bean Scallops with Samphire and Rice Noodles

    picture by:afc

EASE OF COOKING
Moderate

METHOD OF COOKINGStir Fry

Ingredients

• 2 tablespoons peanut oil
• 2 garlic cloves, crushed, peeled and finely chopped
• 1 inch piece of ginger, peeled and grated
• 1 large red chilli, deseeded and finely chopped
• 1 tablespoon fermented salted black beans, rinsed and crushed
• 6 large hand diver scallops with coral on (optional), cleaned
• 1 tablespoon shaoxing rice wine or dry sherry
• 100 grams fresh samphire, washed and drained

• For the noodles:
• 300 grams dried rice noodles or 200 grams cooked rice noodles
• 1 tablespoons toasted sesame oil

• For the sauce:
• 150 millilitres organic vegetable stock, cold
• 1 teaspoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon clear rice vinegar
• 1 tablespoon cornstarch (or potato starch)

• For garnish:
• Few sprigs of coriander leaves and stem, finely sliced

PREP TIME
5 minutes

COOKING TIME
25 minutes

YIELD
2 servings

            
Method

1. Prepare the rice noodles by cooking them in a medium pan of boiling water for 2 minutes, lift them out, drain the and rinse them in cold water, dress them with a tablespoon of toasted sesame oil and set aside.
2. In a bowl combine the sauce ingredients together and mix well.
3. Heat a wok over a high heat until smoking and add the peanut oil. Swirl the oil in the wok and add the garlic, ginger, chilli and crushed fermented salted black beans and stir very quickly for a few seconds.
4. Then add in the scallops and let it settle in the wok for a few seconds and then toss in the wok. Add in the shaoxing rice wine (or dry sherry) as the scallops caramelise slightly.
5. Toss for a minute and then add the samphire.
6. Then add in the sauce and bring to the bubble.
7. As soon as the sauce starts to bubble, make a well in the centre of the wok and add in the cooked rice noodles. Gently mix all the ingredients together making sure all the noodles are covered in the sauce. Take it off the heat, garnish it with coriander and serve immediately.