Shanghai Noodles

papergoddess's Note: Wonderful oriental side-dish. So quick and easy! I serve this with chicken or pork tenderloin marinated in Teriyaki sauce (recipe 44750). Or you can add meat to the dish for a one-dish meal.

3 tablespoons oil
1 -2 tablespoon sesame oil
2 cups shredded cabbage (or Chinese cabbage)
1/2 cup chopped green onion
8 ounces angel hair pasta
2 -4 tablespoons soy sauce (to taste)
4 ounces sliced cooked chicken breasts (optional)
1 can bean sprouts, drained (optional)
Directions:

1
Cook pasta according to package directions;drain.
2
Heat oil and sesame oil in skillet.
3
Saute cabbage and green onion for about 5 minutes.
4
Add pasta and soy sauce (also chicken and/or bean sprouts if desired) and heat through.

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S'mores Ice Cream Cake

Don't spend National Ice Cream Month chasing after the ice cream truck. From homemade cakes and shakes to deep-fried delights, we've got a fun, easy ice cream treat to try every day this July.

"This is a delicious variation on an old favorite. The suggestion to dip the pan briefly in hot water to unmold it worked very well."

flower7's Note: This recipe is from Cook's Illustrated and sounded like a fabulous summer dessert. Cook time is freeze time

4 whole graham crackers
2 cups marshmallow cream
1 pint chocolate ice cream, softened**
1 pint vanilla ice cream, softened**
2 cups hot fudge
Directions:

1
Line a 9 by 5-inch loaf pan with plastic wrap, letting the ends of the plastic wrap overhang the pan by 6 inches. Break one of the crackers into 4 pieces along the dotted lines.
2
Spread one side of 1 whole graham cracker and 1 graham piece with 1/2 cup of the marshmallow cream and lay in the loaf pan, cream side up. Spoon the softened chocolate ice cream over the crackers and smooth the top.
3
Coat both sides of another whole cracker and 1 piece using 1 more cup marshmallow cream and lay over the chocolate ice cream. Spoon the softened vanilla ice cream over the crackers and smooth the top.
4
Spread the remaining whole cracker and 1 more piece with the remaining 1/2 cup marshmallow cream. Lay the crackers over the vanilla ice cream, marshmallow side down. Wrap the pan tightly with plastic wrap and freeze until firm, about 6 hours.
5
To serve, unwrap and gently tug at the overhanging plastic wrap to remove the loaf from the pan. (If necessary, dip the bottom of the pan into hot water.) Using the plastic wrap to handle the loaf, invert it onto a serving platter. Peel away and discard the plastic wrap. Allow the cake to sit at room temperature for a few minutes before slicing. Serve with the hot fudge sauce.
6
**Note: To soften ice cream, scoop ice cream into a large mixing bowl. Use a large rubber spatula or wooden spoon to break up the ice cream. Stir and fold to create a smooth consistency.

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Orange Chicken Restaurant Style

Put down the takeout menu and step away from the phone. You can make your favorite dishes even better at home. Coming from family kitchens or inspired by top restaurant picks, these Chinese recipes are so good, so authentic, you'll never have to venture out to Chinatown or the local chop suey shop again.

Vseward (Chef~V)'s Note:

I have been playing with this recipe for ages. I think this comes pretty close to the orange chicken that I enjoy at my favorite chinese restaurant. Served over steamed rice or fried rice makes it a one-dish meal. I sprinkle chopped green onions on mine. Yum.

Sauce

1 cup water
1/2 cup orange juice
1/4 cup lemon juice, fresh squeezed
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh gingerroot
1/2 teaspoon minced garlic
2 tablespoons chopped green onions
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Chicken
2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

Read more: Food.com

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