pumpkin pie

ingredients: (make 2 pies)

- 2 frozen pie shells

- 3 large eggs

- 1/2 cup dark brown sugar
- 1/2 cup white sugar

- 1 tbsp cornstarch
- 1/2 teaspoon salt
- 1 teaspoons cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves

- 1/8 tsp black pepper
- 1/8 tsp ground cardamom (optional)
- 1/2 tsp lemon zest
- 2 cups pumpkin pulp purée
- 1 1/2 cups heavy cream or one 354ml can of evaporated milk

1. Preheat the oven to 375°F.

**** The ingredients will be listed again @ below ****

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- 2 frozen pie shells

2. Pre-bake the pie for 10 mins.

3. Turn the oven to 425°F.

- 3 large eggs

- 1/2 cup dark brown sugar
- 1/2 cup white sugar

- 1 tbsp cornstarch
- 1/2 teaspoon salt
- 1 teaspoons cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves

- 1/8 tsp black pepper
- 1/8 tsp ground cardamom (optional)
- 1/2 tsp lemon zest

4. Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, cornstarch, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, cardamom, pepper and lemon zest.

- 2 cups pumpkin pulp purée

- 1 1/2 cups heavy cream or one 354ml can of evaporated milk

5. Mix in the pumpkin purée.

6. Stir in the cream. Beat together until everything is well mixed.

7. Pour the filling into Pre-baked pie shell.

8. Bake at a high temperature of 425°F for 15 minutes.

9. Then after 15 minutes, lower the temperature to 350°F. Bake for 25 mins.

10. Put foil around the edge to keep the crust from getting too browned. Continue bake for 30 mins or more. Or until the pie is done when a knife tip inserted in the centre comes out wet but relatively clean. The centre should be just barely jiggly.

11. Cool the pumpkin pie on a wire rack for 2 hours.

12. Serve with whipped cream.

Note: that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools. Serve with whipped cream.

Ref: https://sallysbakingaddiction.com/the-great-pumpkin-pie-recipe/#tasty-recipes-74846-jump-target

and

https://www.simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/

chicken strips

ingredients:

- 4 chicken breast, cut into 1/2 inch thick

- 1 tsp salt

- 1/2 tsp white pepper

- 1 tbsp garlic powder

- 1 tbsp onion powder

- 2 tbsp milk

- 1/2 cup all-purpose flour

- 1 tsp salt

- 1 egg, beaten

- 1/8 cup milk

- 1/2 cup cornflakes crumbs

- 1/2 dried parsley flakes

- 2 tsp hot sriracha sauce

- 4 tbsp mayonnaise

**** The ingredients will be listed again @ below **** 

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- 4 chicken breast, cut into 1/2 inch thick

- 1 tsp salt

- 1/2 tsp white pepper

- 1 tbsp garlic powder

- 1 tbsp onion powder

- 2 tbsp milk

1. Mix chicken breast, salt, white pepper, garlic powder, onion powder and milk.  Marinade for 20 mins or more.

- 1/2 cup all-purpose flour

- 1 tsp salt

- 1 tsp garlic powder

- 1 egg, beaten

- 1/8 cup milk

- 1/2 cup cornflakes crumbs

- 1/2 dried parsley flakes

2. Preheat the oven for 385F degree.

3. Prepare 3 bowls:

    1st bowl: mix all-purpose flour, salt and garlic powder.

    2nd bowl: mix egg and milk.

    3rd bowl: mix cornflakes crumbs and dried parsley flakes.

4. Coat 1st bowl flour on the chicken breast.

5. Dip into egg mixer.

6. Coat the chicken with cornflakes crumbs outside.  Repeat 4 to 6 for all the chicken strips.

7. Spray some oil on the Gotham Crisper Tray (or on an oven proof rack with a baking pan.)

8. Layer the chicken strips on the tray without overlap.

9. Spray some oil on top of the chicken strips.

10. Bake for 15 mins or until inside is 165F degree or clear water out. Bake about 3 rounds to cook all the chicken strips.

- 2 tsp hot sriracha sauce

- 4 tbsp mayonnaise

11. Mix hot sriracha sauce and mayonnaise to sriracha mayonnaise for dipping.

note:

reheat left-over chicken strip:

1. Preheat the oven to 385F degree, bake for 15 mins.

butternut squash soup

ingredients:

- 2 tbsp extra virgin live oil

- 4 cloves garlic, chopped

- 1 onion, chopped

- 1 butternut squash, about 3 lb

- 1 tbsp sage, chopped

- 1 tbsp thyme, chopped

- 1/2 tbsp rosemary, minced

- 4 cups chicken broth or vegetable broth

- salt and pepper, seasoning

- 1 tbsp whipping cream, whipped

1. Cook it a night before.  Heat the oil in a dutch oven or large pot over medium heat.

2. Add onion and garlic until soft.

3. Add squash and continue cook for 8 to 10 mins.

4. Add sage, thyme and rosemary stir and cook about 1 mins. until fragrant.

5. Add 3 cups broth and remove all the bottom brown.  Bring to boil.

6. Cover and reduce heat to a simmer.  Cook until squash is tender about 20 mins.

7.  Turn off the heat, keep it over the courter over night.

8.  Use blender to blend the soup until smooth.

9.  Pour the soup back to the pot and add the rest 1 cup broth and cook until boil again.  Stir occasionally.

10. Season with salt and pepper.

11.  Add whipped cream to decorate.

ref: https://www.loveandlemons.com/butternut-squash-soup/

stabilized whipped cream (or chocolate whipped cream)

ingredients:

- 4 tsp water

- 1 tsp unflavoured gelatin

- 1 cup whipping cream

- 1/4 cup icing sugar

- 1/2 tsp vanilla extract or 2 tbsp unsweetened chocolate powder

1. Add gelatin into the water and sit for a few mins.

2. In the meanwhile, whisk the whipping cream with hand mixer for few sec. and add icing sugar and vanilla extract, and whisk until soft peak.

3. Heat the gelatin water by microwave or on stove top until gelatin is fully dissolved, about few sec.

4. Use low speed to whisk the whipping cream and slowly add the gelatin water into the whipping cream.

5. Increase the speed and continue whisk the until stiff peaks form. Ready to decorate.