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Homemade Egg Drop Soup

10 Apr

• 1 qt. chicken broth
• 1/4 c. cornstarch
• 1 egg, well beaten
• 2 tbsp. chopped scallions
• pepper

• Mix cornstarch with 1/4 cup cold broth; set aside. Heat remaining broth to boiling; add cornstarch, and mix well. Simmer several minutes to thicken.
• Remove from heat, and slowly pour beaten egg into soup, stirring constantly with wooden spoon so egg forms fine threads. If you have chopsticks, drizzle the beaten egg down the chop stick for extra fine egg threads! You can also use a fork to pour through.
• Pour into bowls and sprinkle with scallions and black pepper

Homemade Egg Drop Soup

Sugary Sweet Wontons

3 Apr

Won Ton Wraps
4oz. Cream Cheese softened
3T Sugar
1t. Cinnamon

Cream the cream cheese, sugar, and cinnamon together and then add a Tablespoon of mixture onto each won ton wrap.
Use water to moisten the the outside edge of each wonton as you fold. Take each corner and bring together in the middle and use pressure to make sure they wont open during frying.
Drop into deep fryer and remove once they are a gold brown on all sides.

Sugary Sweet Wontons

Recipe by Taylor Somerlott

Chicken Korma

22 Oct

Candace Schuler is a foodie, professional writer and now food blogger for Shindigz Party Recipes.

Candace Schuler is a foodie, professional writer and now food blogger for Shindigz Party Recipes.

Korma is a mild curry sauce that pairs very well with chicken or lamb. It’s a good curry for people who don’t like really spicy food, as the heat of the curry is tempered by the sweetness of the nuts and coconut milk. Because of this, kids usually like it, too.

As with barbecue sauce or chili, there are many different recipes for Korma. This is my version. The sauce can be made ahead of time and stored in the fridge for a few days, making it perfect for a busy hostess. For those times when you can’t make the sauce from scratch, there are also several good commercial Korma sauces available. My favorite is Delhi Korma from Ethic Gourmet.

Another nice thing about Chicken Korma is that it can be easily doubled or tripled to accommodate a crowd. It would be a great dish to serve at a Shindigz Escape to India themed party.

Chicken Korma

Chicken Korma


Korma sauce

  • 1 cup blanched almonds
  • 1 cup cashews
  • 1 cup plain, unsweetened yogurt (whole milk preferred)
  • 1 cup canned coconut milk
  • 2  tablespoons coconut oil
  • I medium onion, very finely chopped/minced
  • 2 – 3 teaspoons mild curry paste or powder
  • 1 tablespoon fresh minced ginger root
  • 1 tablespoon fresh minced garlic
  • Pinch saffron

Chicken and Vegetables

  • 2 – 3 Tablespoons coconut oil
  • Four boneless chicken breasts, cut into cubes
  • 4  small yellow squash, sliced into coins
  • 2 cans (15 ounces each) artichoke hearts, quartered
  • 1 container mushrooms, sliced (about one pint)


First, make the sauce by soaking the almonds and cashews in water to cover for at least 30 minutes. Drain (discarding water) and put the nuts into a blender with the yogurt and coconut milk and blend until smooth. If it seems too thick (it should be pourable), add a bit more coconut milk. Set aside. Heat the coconut oil in a frying pan and add the curry powder or paste, ginger root, and garlic, and cook for a few minutes, being careful not to burn the garlic as it will taste bitter if you do. Stir in the blended nuts/yogurt/coconut milk mixture and cook over medium/low heat for 8-10 minutes, stirring frequently. Stir in the saffron. At this point, the sauce can be cooled and stored in the fridge until you are ready to use it.

To finish the dish, heat the coconut oil in a frying pan until very hot. Add the chicken and cook, stirring to make sure all sides of the chicken pieces are very lightly browned. Add the squash and mushrooms, and sauté until the vegetables just start to soften. Add the artichoke hearts and Korma sauce and stir gently to mix. Turn the heat to medium -ow and simmer until the chicken is thoroughly cooked, 15-20 minutes. If the sauce seems too thick at this point, you can add a bit coconut milk to thin it. Taste and adjust seasonings, if necessary. Serve over rice, garnished with a dollop of plain yogurt and parsley or sliced almonds.

Serves 6 – 10 depending on appetites and the number of side dishes.

Serve on tableware from Shindigz!

Candace Schuler comes from a long line of foodies.Her grandmother taught her about planting, preserving, and cooking whole foods. Her father was a professional chef who taught her all about the importance of presentation and how to cook for big crowds. Her brothers have spent years in the restaurant business, and she and her sister constantly trade recipes via email for everything from fermented fruit kimchee to the perfect cheesecake.

Candace is also a professional writer, which, she says, makes writing about party-worthy recipes for Shindigz the perfect gig. Contact her at

Cider Simmered Pears

10 Oct

Heather Jurczyk from  shares her recipes with Shinddigz

Heather Jurczyk from shares her recipes with Shindigz

Another much over-looked favorite fall fruit is the pear. I love to add pears to my apple pies for that extra sumptin sumptin. They are fantastic roasted on bitter green salads. The perfect snack with a slice of prosciutto and some bleu cheese wrapped around a generous pear slice.

I have been begging for a pear tree for about two years now. I might have to go take matters into my own hands soon. Because if I had a tree I might not forget about the delicious pear as often as I do.

This recipe is easy and looks so very elegant if plated right. Wow your guests with an autumn feast, capped with some delicious spiked hot cider and these pears.

Cider Simmered Pears / Serves: 6
Hard Cider Simmered Pears

  • 6 small firm Bartlett pears
  • 1 22 oz bottle of hard cider (regular cider can be used as well, but will be sweeter.)
  • 1/4 c maple syrup (Might want to drop this to 1 T if you do not use hard cider.)
  • Pinch of ginger
  • Pinch of cloves
  • 1 cinnamon stick
  • Mascarpone cheese & cooked puff pastry (Or as we did it, extra pie crust.)


In a 4 qt pot, pour in the cider. Add the maple syrup.

Bring to a slight boil and lower heat to a simmer immediately.

Add the spices and pears.

Simmer covered 15-20 minutes or until the pears are softened.

Remove pears and serve immediately with Mascarpone and crushed puff pastry/pie crust  on tableware from Shindigz!

Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.


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