Recipe: Breakfast Cake

September 7, 2010 by admin  
Filed under 11-15 Ingredients, Dessert Recipes, Krysti

breakfast coffee cakeIngredients

  • 1 ½ c. flour
  • ¾ c. sugar
  • 2 ½ t. baking powder
  • ¾ t. salt
  • ¼ c. shortening
  • ¾ c. milk
  • 1 egg
Heat oven to 375 degrees. Grease round layer pan 9X 1 ½ inches or square pan, 8X8X2 or 9X9X2 inches. Blend all ingredients for ½ minute. Spread in pan.
Topping:
  • 1/3 c. brown sugar packed
  • ¼ c. flour
  • ½ t. cinnamon
  • 3 T firm butter

Instructions

  1. Place all topping ingredients in bowl and cut through with 2 knives until crumbly. Sprinkle over batter in pan. Bake 25-30 minutes or until wooden pick inserted in center comes out clean.
  2. Drizzle with glaze made from powdered sugar, vanilla, milk, butter.
  3. Serve warm.
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Recipe: Lumpia with Sweet and Sour Sauce

August 26, 2010 by admin  
Filed under 11-15 Ingredients, Beef Recipes, Sherry

Lumpia

lumpia recipeIngredients

  • 1 lb. ground beef, cooked/drained
  • 4-6 green onions, chopped
  • 1/3 c. or 1 sm. can water chestnuts, chopped
  • 4 c. shredded cabbage (I buy the packaged cole slaw mix which includes the carrot)
  • 1 large carrot shredded
  • 1/8 c. ground pepper

Instructions

  1. Mix all of the above in large bowl. Wrap in lumpia/eggroll wrappers (seal with a little water at last fold) Fry in oil or oil/shortening mix till golden brown, drain on paper towels.

Sweet & Sour Sauce

Ingredients
Combine and set aside -

  • 1/2 c. vinegar
  • 1/2 c. sugar
  • 1/2 t. salt
  • 4 t. cornstarch
  • 2 T. water

Instructions

  1. Heat 2T. oil and pour in 1/4 c. ketchup, stirring lightly.
  2. Add ingredients which were set aside, stirring constantly until sauce thickens and boils.  Ready to serve!
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Recipe: Simple Cucumber Salad

May 2, 2010 by admin  
Filed under 05-10 Ingredients, Amber, Vegetables

Summary: Emeril Lagasse Simple Cucumber Salad is light and refreshing and sure to be a crowd pleaser.

cucumber salad recipeIngredients

  • 3 large seedless cucumbers (about 1 pound each or 4 pounds regular cucumbers)
  • 1 1/2 teaspoons salt
  • 1/4 cup white vinegar
  • 1/4 cup cider vinegar
  • 1/2 cup sugar
  • 1 tablespoon fresh chives, chopped

Instructions

  1. Peel the cucumbers and cut them in half lengthwise. Using a small spoon or a melon baller, scoop out the seeds and watery center from each half, forming a shallow groove down the center. Using a mandolin, slice the cucumbers crosswise as thin as possible, ideally about 1/8 inch thick.
  2. Place the cucumbers in a colander and sprinkle with the salt. Using clean hands, toss to combine the cucumbers with the salt. Set the colander over a bowl and refrigerate for at least 1 hour and up to 2 hours.
  3. Using clean hands, squeeze handfuls of cucumber slices to release any excess liquid, and transfer the cucumbers to a medium nonreactive bowl. In another medium nonreactive bowl, combine the white vinegar, cider vinegar, and sugar. Stir until the sugar has completely dissolved. Pour the vinegar mixture over the cucumbers, add the chopped chives, and stir to thoroughly combine. Serve immediately, or refrigerate for up to 12 hours or overnight, and serve cold.
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Recipe: Kabobs

May 1, 2010 by admin  
Filed under 05-10 Ingredients, Amber, Beef Recipes

Ingredients

  • Meat—chicken, pork, beef
  • Red pepper
  • Green pepper
  • Pineapple
  • Marinade—Italian dressing
  • Mushrooms
  • Cherry tomatoes
  • Onion
  • Zucchini
  • Bamboo skewers

Instructions

  1. Soak the bamboo skewers in water for 10-20 minutes. Cut vegetables and meat into 1 inch squares. Layer the vegetables and meat onto skewers. Place marinade on the kabobs. Refrigerate for a couple of hours or over night. Barbeque the skewers until meat is cooked. Serve with rice.
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Recipe: Cilantro Lime Rice

April 30, 2010 by admin  
Filed under 05-10 Ingredients, Amber, Rice Recipes

cilantro lime riceIngredients

  • 1 cup uncooked rice
  • 1 teaspoon butter or margarine
  • 2 cloves garlic, minced
  • 1 teaspoon lime zest
  • 1 can (15 oz) chicken broth
  • 2 tablespoons freshly squeezed lime juice
  • 2 teaspoons granulated sugar
  • 3 tablespoons fresh chopped cilantro

Instructions

  1. In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.
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Recipe: Shredded Pork Tacos with Tomatilla Sauce

April 29, 2010 by admin  
Filed under 05-10 Ingredients, Amber, Pork Recipes

pork tacosIngredients

  • 1 pork roast
  • 1 package bacon

Instructions

  1. Slice bacon into pieces. Place pork into crockpot. Top with bacon. Cook on low for about 6 hours. Shred pork. Serve on tortilla with toppings such as cheese, black beans, corn, salsa, rice, avocado, lime, lettuce, tomato, etc.

Recipe: Cafe Rio, Creamy Tomatillo Dressing–aka the green dressing

Ingredients

  • 1 cup Mayonnaise 1 cup Cilantro–(I’d put in more)
  • 1/4 tsp. Cayenne Pepper–(I’d put 1/2tsp)
  • 1 pkg. Hidden Valley Ranch Buttermilk Recipe Dressing Mix
  • 1/2 cup Buttermilk (sub 1/2 tbsp lemon juice and 1/2 cup milk)
  • 2 cloves garlic, minced–(I’d put in more)
  • 3 tomatillos, quartered (found by peppers in produce section)–(I’d put in more)

Instructions

  1. Mix all ingredients in a blender until well blended. Chill before serving.
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Recipe: Pico de Gallo

April 28, 2010 by admin  
Filed under 05-10 Ingredients, Amber, Vegetables

Pico de Gallo recipeIngredients

  • 1 1/2 cups seeded, diced tomatoes
  • 1/4 cup diced red onion
  • 1 tablespoon diced jalapenos
  • 1 tablespoon minced garlic
  • Juice of 2 limes
  • 2 tablespoons cilantro, plus extra for garnish
  • Salt and pepper

Instructions

  1. In a bowl combine all ingredients.
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Recipe: Garlic Rosemary French Bread

March 31, 2010 by admin  
Filed under 05-10 Ingredients, Amber

Ingredients

  • 1 ½ C. Warm Water
  • 1 T. Fresh Rosemary, chopped (generous T.)
  • 2. T. Oil
  • 1- 1 ½ T. Garlic (I used the pre-chopped stuff- if yours is fresh you will want to use less)
  • 2 T. Sugar
  • 1 ½ tsp. Salt
  • 4-5 C. White Flour
  • 1 ½ T. Gluten Flour
  • 1 T. Yeast

Instructions

  1. Put on a large cookie sheet that has been greased/sprayed and has a layer of cornmeal. I form into a long skinny form and use a sharp knife to cut slits in the top like the stores do. This loaf will rise large. It should be about double its size on the pan when you put it in the oven. While it is rising I keep it covered with sprayed saran wrap. Before putting in the oven I beat 1 egg and use a basting brush to brush a layer over the top of the bread. Be gentle so it doesn’t fall.
  2. Bake at 350 for 27-30 minutes.

For normal French/white bread just don’t add the rosemary and garlic.

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Recipe: Swedish Meatballs

Ingredients

  • 1 pound ground beef chuck
  • 1 pound ground pork
  • 3 cups panko (Japanese breadcrumbs)
  • 1 1/2 cups whole milk
  • 2 large eggs, lightly beaten
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1/4 teaspoon ground allspice
  • 3 tablespoons butter
  • 1/3 cup all-purpose flour
  • 3 cups canned reduced-sodium beef broth
  • grape or current jelly, cooked egg noodles, chopped parsley, for serving (optional)

Instructions

  1. Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined.
  2. Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
  3. Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes. Transfer to a large bowl.
  4. Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley, with jelly on the side.

Quick Notes

Helpful Hint To Freeze: Divide meatballs and sauce among airtight containers; freeze up to 3 months. Thaw overnight in refrigerator (or place containers under cold running water to release frozen blocks). Reheat, thinning sauce with water if necessary.

Cooking time (duration): 40

http://www.marthastewart.com/recipe/swedish-meatballs-freeze-it

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Recipe: Martin Yan’s Firecracker Sweet and Sour Pork

March 17, 2010 by admin  
Filed under 16+ Ingredients, Amber, Pork Recipes

Ingredients

  • Martin Yan’s Firecracker Sweet and Sour Pork
  • 1 cup sweet and sour sauce
  • ¼ cup chicken broth
  • ¾ lb boneless pork, cut into ¾-inch cubes
  • ½ cup cornstarch
  • 2 Tbsp cooking oil
  • ½ cup diced onion
  • ½ cup diced green bell pepper
  • ¾ cup pineapple chunks
  • 6-8 dried chili peppers

Instructions

  1. Combine the Sweet and Sour Sauce and the chicken broth in a bowl. Dust the pork with the cornstarch. Place a wok over high heat until hot. Add 1 Tbsp of the oil, swirling to coat the sides. Add the pork and stir-fry until golden brown, about 3 minutes. Remove and drain on paper towels. Keep warm.
  2. Return the wok to high heat; add the remaining oil, swirling to coat the sides. Add the onion; stir-fry for 2 minutes. Add the bell pepper; stir-fry for 1 minute. Add chili peppers. Reduce the heat to medium high. Add the sauce, stirring until the sauce boils and thickens. Return the pork to the wok and add the pineapple chunks and heat through, about 1 minute.

Recipe: Sweet and Sour Sauce

Ingredients

  • ½ cup water
  • ½ cup ketchup
  • 1/3 cup packed brown sugar
  • 1/3 cup orange juice or pineapple juice
  • 1/3 cup rice vinegar
  • 1 ½ Tbsp soy sauce
  • 1 ½ tsp crushed dried red chilies
  • 2 Tbsp cooking oil
  • 2 Tbsp minced ginger
  • 1 ½ Tbsp cornstarch mixed with ¼ cup water

Instructions

  1. In a bowl, combine the water, ketchup, brown sugar, orange juice, rice vinegar, soy sauce and dried chilies. Place a medium pan over high heat until hot. Add the cooking oil, swirling to coat the sides. Add the minced ginger and cook, stirring until fragrant about 20 seconds. Add the mixture from the first step and bring to a boil and cook until the sugar dissolves. Add the cornstarch solution and cook; stirring until the sauce boils and thickens.
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