Pad Thai Noodles Recipe

 Pad Thai Noodles

2 Tbsp. oil

1/2 lb. chicken, sliced

1 green onion, sliced

1 cup bean sprouts

1/4 cup carrots, shredded

1/2 yellow onion, sliced

1 egg, lightly beaten

Oriental Noodles

Pad Thai Sauce

Crushed Peanut & Fried Shallot Pack

Cooking Instructions:

1. Rinse noodles in warm water, drain and set aside.

2. Heat oil in skillet over medium-high heat for 1 minute.

Add Chicken and cook until browned on all sides.

3. Add vegetables and cook for 1 minute.

4. Push ingredients to side, add egg and cook for 30 

seconds before combining.

5. Add noodles and sauce; stir. Cook for 3-5 minutes until

sauce is well-heated and chicken is fully cooked. Top with

crushed peanut & fried shallot pack and serve immediately.

Chef's Tip: Try with 1/2 lb. fried tofu instead of meat. Garnish with

a lime wedge and dried crushed chili for more heat, if desired.

Easy Dressed-Up Black Forest Cake Recipe

 

Easy Dressed-Up Black Forest Cake

Rating: 4.75 stars

• 8 Ratings
• 10 Reviews
• 4 Photos

After traveling to Germany and loving their Black Forest Cake, I came home wanting to recreate it with what I had at the time. I was 17 and could only purchase, not yet create, so here is what I did. To this day my son requests it for his birthday every year. Pie filling should ooze out - this is the art of the cake!

By SILVREZS

Gallery

Recipe Summary test

Prep:

15 mins

Cook:

30 mins

Additional:

11 hrs 5 mins

Total:

11 hrs 50 mins

Servings:

10

Yield:

1 8-inch layer cake

Nutrition Info

Ingredients

10

Original recipe yields 10 servings

Ingredient Checklist

• 1 devil's food chocolate cake mix (such as Betty Crocker® Super Moist®)
• 1 ¼ cups water
• 3 eggs 
  
• ½ cup vegetable oil
• 2 cups heavy whipping cream
• 1 (21 ounce) can cherry pie filling
• 1 (4 ounce) bar dark chocolate

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Directions

Instructions Checklist

• Step 1

  Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.

• Step 2

  Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer on low speed until combined, about 30 seconds. Increase speed to medium and continue to beat, scraping bowl occasionally, until batter is smooth, about 2 minutes. Divide batter between prepared pans.

• Step 3

  Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool in the pans, about 5 minutes. Invert onto a wire rack and cool completely, about 1 hour. Wrap in plastic wrap and refrigerate, 8 hours to overnight.

• Step 4

  Beat heavy cream in a chilled glass or metal bowl with an electric mixer on medium speed until stiff peaks form, about 5 minutes.

• Step 5

  Cut each cake in half horizontally with a bread knife, to make 4 layers. Place one layer on a serving plate. Spread 1/4 of the whipped cream on top. Top with 1/3 of the cherry pie filling; spread evenly. Place second cake layer on top. Repeat layering whipped cream, cherry pie filling, and cake layers, ending with whipped cream on top.

• Step 6

  Grate chocolate bar or shave into curls with a peeler; scatter on top of whipped cream.

• Step 7

  Refrigerate cake until flavors combine, about 2 hours.