1 pork roast
1/3 c soy sauce
2 tsp salt
1 tsp worcestershire sauce
1 tsp ginger
1 garlic clove, minced
1 tsp liquid smoke
1 1/2 c water
addt'l ingredients:
sweet potatoes
coconut milk (canned)
cooked rice
directions:
put roast in crock pot.
mix together: soy sauce, salt, worcestershire sauce, ginger, garlic, liquid smoke, and water
pour on top of roast and cook approx. 4-6 hours on high. Shred pork, removing any fat, return to crockpot and juices.
On stovetop cook sliced and peeled sweet potatoes in coconut milk, (no water). To serve put sweet potatoes and pork on cooked rice. Mmmmmmm!!!! It takes about 2 sweet potatoes to one can coconut milk.
I have never been a fan of sweet potatoes, (can't stand them) but I love this dish. The flavor combination of pork with sweet potatoes in coconut milk is really good. This is a recipe I received from my friend, Marci.
p.s. make sure you use canned coconut milk, not cream.
Tuesday, December 13, 2011
Friday, January 14, 2011
Pumpkin Bread with Streusel Topping
3 cups of canned pumpkin
1 ½ cup oil
4 cups sugar
6 eggs
4 ¾ cups flour
1 ½ tsp Baking Powder
1 ½ tsp Baking Soda
1 ½ tsp salt
1 ½ tsp cinnamon
1 ½ tsp nutmeg
1 2 tsp ground cloves
Mix wet ingredients together, add the dry ingredients together and put into greased loaf pans.
Sprinkle the streusel topping on top of loafs and bake at 350 for 45 minutes to 1 hour. Makes 3 loaves.
Streusel topping
1 Tbsp flour
3 Tbsp sugar
¼ tsp cinnamon
1 Tbsp butter
Mix all ingredients until it is crumbly
1 ½ cup oil
4 cups sugar
6 eggs
4 ¾ cups flour
1 ½ tsp Baking Powder
1 ½ tsp Baking Soda
1 ½ tsp salt
1 ½ tsp cinnamon
1 ½ tsp nutmeg
1 2 tsp ground cloves
Mix wet ingredients together, add the dry ingredients together and put into greased loaf pans.
Sprinkle the streusel topping on top of loafs and bake at 350 for 45 minutes to 1 hour. Makes 3 loaves.
Streusel topping
1 Tbsp flour
3 Tbsp sugar
¼ tsp cinnamon
1 Tbsp butter
Mix all ingredients until it is crumbly
Tuesday, January 11, 2011
Homemade Egg Rolls
Homemade Egg Rolls
1 Pkg egg roll wrappers
1 garlic clove minced fine
½ of a large head of cabbage
1 cup matchstick carrots
3 green onions, chopped
2 Tbsp teriyaki sauce
1 Tbsp Soy sauce
¼ tsp ground ginger
1 chicken breast, cooked and cut up
In medium bowl add chopped up cabbage, carrots, garlic, green onions, teriyaki sauce, soy sauce, ginger and chicken. Mix well. Place ingredients onto egg roll wrappers and fold up according to directions on the package. Fry in Hot Canola oil until browned. Serve with soy sauce.
1 Pkg egg roll wrappers
1 garlic clove minced fine
½ of a large head of cabbage
1 cup matchstick carrots
3 green onions, chopped
2 Tbsp teriyaki sauce
1 Tbsp Soy sauce
¼ tsp ground ginger
1 chicken breast, cooked and cut up
In medium bowl add chopped up cabbage, carrots, garlic, green onions, teriyaki sauce, soy sauce, ginger and chicken. Mix well. Place ingredients onto egg roll wrappers and fold up according to directions on the package. Fry in Hot Canola oil until browned. Serve with soy sauce.
Sunday, January 9, 2011
Cornmeal Biscuits
If you don’t have buttermilk, whisk 1 tablespoon lemon juice into 1¼ cups of milk and let it stand until slightly thickened, about 10 minutes. Avoid coarsely ground cornmeal, which makes gritty biscuits.
Makes 12 biscuits.
Ingredients
1 cup cornmeal
1 1/4 cups buttermilk
1 tablespoon honey
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
12 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled
Instructions
1. SOAK CORNMEAL Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Whisk cornmeal,
buttermilk, and honey in large bowl; let sit 10 minutes.
2. PROCESS DOUGH Pulse flour, baking powder, baking soda, salt, and butter in food processor until mixture resembles coarse meal. Add to bowl with buttermilk mixture and stir until dough forms.
3. KNEAD Turn dough out onto lightly floured surface and knead until smooth, 8 to 10 times. Pat dough into 9-inch circle, about ¾ inch thick. Using 2½-inch biscuit cutter dipped in flour, cut out rounds (dipping cutter in flour after each cut) and transfer to prepared baking sheet. Gather remaining dough and pat into ¾-inch-thick circle. Cut rounds from dough and transfer to baking sheet.
4. BAKE Bake until biscuits begin to rise, about 5 minutes, and then reduce oven temperature to 400 degrees and bake until golden brown, 8 to 12 minutes more. Let cool 5 minutes on sheet, then transfer to wire rack. Serve warm or let cool to room temperature. (Biscuits can be stored in airtight container at room temperature for 2 days.)
1. For softer crumb without too much cornmeal grit, soak cornmeal in buttermilk.
2. Transfer dough to lightly floured surface and knead briefly before patting into 9-inch circle.
3. Use biscuit cutter to cut dough into rounds, dipping cutter into flour between cuts.
Source: Cooks Country
Makes 12 biscuits.
Ingredients
1 cup cornmeal
1 1/4 cups buttermilk
1 tablespoon honey
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
12 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled
Instructions
1. SOAK CORNMEAL Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Whisk cornmeal,
buttermilk, and honey in large bowl; let sit 10 minutes.
2. PROCESS DOUGH Pulse flour, baking powder, baking soda, salt, and butter in food processor until mixture resembles coarse meal. Add to bowl with buttermilk mixture and stir until dough forms.
3. KNEAD Turn dough out onto lightly floured surface and knead until smooth, 8 to 10 times. Pat dough into 9-inch circle, about ¾ inch thick. Using 2½-inch biscuit cutter dipped in flour, cut out rounds (dipping cutter in flour after each cut) and transfer to prepared baking sheet. Gather remaining dough and pat into ¾-inch-thick circle. Cut rounds from dough and transfer to baking sheet.
4. BAKE Bake until biscuits begin to rise, about 5 minutes, and then reduce oven temperature to 400 degrees and bake until golden brown, 8 to 12 minutes more. Let cool 5 minutes on sheet, then transfer to wire rack. Serve warm or let cool to room temperature. (Biscuits can be stored in airtight container at room temperature for 2 days.)
1. For softer crumb without too much cornmeal grit, soak cornmeal in buttermilk.
2. Transfer dough to lightly floured surface and knead briefly before patting into 9-inch circle.
3. Use biscuit cutter to cut dough into rounds, dipping cutter into flour between cuts.
Source: Cooks Country
Wednesday, January 5, 2011
Buttermilk Dressing
3/4 cup mayonnaise
1/2 cup buttermilk
1 tsp parsley flakes
1/2 tsp dried minced onion
1/2 tsp salt
dash of freshly ground pepper
1 clove garlic, crushed
Mix all ingredients. Cover and refrigerate at least 2 hours to blend flavors. Cover and refrigerate and remaining dressing.
*For Buttermilk Parmesan Dressing: Add 1/3 cup grated Parmesan cheese and 1/2 tsp paprika
Source: My sisters Cafe
I made this dressing and put it over some cooled pasta with quartered cherry tomatos, peas, and olives.
1/2 cup buttermilk
1 tsp parsley flakes
1/2 tsp dried minced onion
1/2 tsp salt
dash of freshly ground pepper
1 clove garlic, crushed
Mix all ingredients. Cover and refrigerate at least 2 hours to blend flavors. Cover and refrigerate and remaining dressing.
*For Buttermilk Parmesan Dressing: Add 1/3 cup grated Parmesan cheese and 1/2 tsp paprika
Source: My sisters Cafe
I made this dressing and put it over some cooled pasta with quartered cherry tomatos, peas, and olives.
Sunday, January 2, 2011
Levain Copycat Chocolate Chip Cookies
Levain Copycat Chocolate Chip Cookies
Ingredients
o 2 sticks ‘cold and cubed’ unsalted butter
o 1/2 cup granulated sugar
o 1 cup light brown sugar
o 1/2 cup dark brown sugar
o 2 eggs
o 2 3/4 to 3 1/4 cups AP flour
o 1 teaspoon table or fine sea salt
o 1 teaspoon baking powder
o 1/4 tsp baking soda
o 2 cups good quality semisweet chocolate chips or chunks (I usually use half semisweet and half milk chocolate)
o 1 cup walnuts (Toast the nuts for more flavor, if desired. Use any kind of nut you like)
o 1 tsp vanilla
Directions
Preheat oven to 375 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time.. and beat until well incorporated. Add vanilla
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts.
3. Divide into 12 equal portions, **about 4 oz each (we just used our big cookie scoop for large cookies and cooked them for 15-16 min. and our small cookie scoop for smaller cookies and we cooked them for 10-12 min.
4. Place each on sheet pan lined with parchment paper and bake in the preheated oven 15-20 minutes depending on how gooey and raw’ish’ you like the interior, until very lightly browned, taking care not to overbake. Let cool on rack and store what you don’t immediately eat in an airtight container.
These are best eaten on the day they are made (ESPECIALLY warm out of the oven – like most chocolate chip cookies). To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.
Also, once again, the Levain Bakery does not use vanilla extract in their chocolate chip walnut cookies. If you’d prefer to use it, add 1 tsp along with the eggs.
Makes about 12-14 cookies
o * 6 oz portions will give you about 8-10 cookies – bake another 3-5 minutes at 375F.
Ingredients
o 2 sticks ‘cold and cubed’ unsalted butter
o 1/2 cup granulated sugar
o 1 cup light brown sugar
o 1/2 cup dark brown sugar
o 2 eggs
o 2 3/4 to 3 1/4 cups AP flour
o 1 teaspoon table or fine sea salt
o 1 teaspoon baking powder
o 1/4 tsp baking soda
o 2 cups good quality semisweet chocolate chips or chunks (I usually use half semisweet and half milk chocolate)
o 1 cup walnuts (Toast the nuts for more flavor, if desired. Use any kind of nut you like)
o 1 tsp vanilla
Directions
Preheat oven to 375 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time.. and beat until well incorporated. Add vanilla
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts.
3. Divide into 12 equal portions, **about 4 oz each (we just used our big cookie scoop for large cookies and cooked them for 15-16 min. and our small cookie scoop for smaller cookies and we cooked them for 10-12 min.
4. Place each on sheet pan lined with parchment paper and bake in the preheated oven 15-20 minutes depending on how gooey and raw’ish’ you like the interior, until very lightly browned, taking care not to overbake. Let cool on rack and store what you don’t immediately eat in an airtight container.
These are best eaten on the day they are made (ESPECIALLY warm out of the oven – like most chocolate chip cookies). To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.
Also, once again, the Levain Bakery does not use vanilla extract in their chocolate chip walnut cookies. If you’d prefer to use it, add 1 tsp along with the eggs.
Makes about 12-14 cookies
o * 6 oz portions will give you about 8-10 cookies – bake another 3-5 minutes at 375F.
Homeade Shepard's Pie
Homemade Shepherd’s Pie
2 1/2 lbs peeled diced potatoes
3 Tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Lawry’s garlic salt
1 Cup milk
______
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 Tablespoon fresh minced garlic
1 lb ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
2 Cups green beans
_______
Sauce
3 Tablespoons butter
3 Tablespoons all purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 Cup chicken broth
_____
1 Cup shredded cheddar cheese
1. Place peeled and diced potatoes into a large pot of water. Bring to boil and boil for 13-15 minutes or until potatoes are fork tender. Drain and transfer to the bowl of a stand or electric mixer. Mix in butter, salt, pepper and garlic salt. Slowly add milk until nice and creamy. Keep tasting potatoes to see if you need more seasonings. When done to your liking, set aside for a few minutes.
2. Preheat oven to 350 degrees F. Heat oil into a large skillet over medium heat. Saute onions until translucent, about 5 minutes. Add garlic, beef, salt and pepper; cook until browned. Stir in green beans then reduce heat to low.
3. To prepare sauce, melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper then slowly add in chicken broth until thick and creamy. Add sauce to meat mixture then transfer to bottom of a 9×13 inch baking dish. Pour mashed potatoes over meat mixture then top with shredded cheese. Bake for 20-25 minutes or until cheese is melted through.
8 servings
***I just used left over mashed potatoes that I had and added some garlic salt into my meat.
2 1/2 lbs peeled diced potatoes
3 Tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Lawry’s garlic salt
1 Cup milk
______
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 Tablespoon fresh minced garlic
1 lb ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
2 Cups green beans
_______
Sauce
3 Tablespoons butter
3 Tablespoons all purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 Cup chicken broth
_____
1 Cup shredded cheddar cheese
1. Place peeled and diced potatoes into a large pot of water. Bring to boil and boil for 13-15 minutes or until potatoes are fork tender. Drain and transfer to the bowl of a stand or electric mixer. Mix in butter, salt, pepper and garlic salt. Slowly add milk until nice and creamy. Keep tasting potatoes to see if you need more seasonings. When done to your liking, set aside for a few minutes.
2. Preheat oven to 350 degrees F. Heat oil into a large skillet over medium heat. Saute onions until translucent, about 5 minutes. Add garlic, beef, salt and pepper; cook until browned. Stir in green beans then reduce heat to low.
3. To prepare sauce, melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper then slowly add in chicken broth until thick and creamy. Add sauce to meat mixture then transfer to bottom of a 9×13 inch baking dish. Pour mashed potatoes over meat mixture then top with shredded cheese. Bake for 20-25 minutes or until cheese is melted through.
8 servings
***I just used left over mashed potatoes that I had and added some garlic salt into my meat.
Broccoli Cheddar Soup
6 tbsp. butter, divided
¾ cup onion, chopped
1 cup carrot, chopped or shredded ( I like to use the Matchstick Carrotts that you buy in the produce department)
4 cups small broccoli florets
3 cups low-sodium chicken broth
½ tsp. onion salt
½ tsp. garlic powder
4 tbsp. flour
2 cups milk
2 cups shredded sharp cheddar cheese
Freshly ground black pepper
Directions: In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onion to the pan and sauté until tender, about 5-7 minutes. Add the carrots to the pan and cook a couple minutes more. Stir in the broccoli, chicken broth, onion salt and garlic powder. Bring the mixture to a boil, then reduce the heat to a simmer.
In a medium saucepan, melt remaining butter. Add the flour and cook for 1-2 minutes until golden brown, whisking constantly. Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes. Once the mixture has thickened, whisk in the cheese until completely melted. Remove from the heat and add the cheese sauce to the soup pot. Allow to simmer until warmed through and broccoli is tender. Season with salt and freshly ground pepper to taste. If desired, puree the soup with an immersion blender for a smooth texture.
Source
¾ cup onion, chopped
1 cup carrot, chopped or shredded ( I like to use the Matchstick Carrotts that you buy in the produce department)
4 cups small broccoli florets
3 cups low-sodium chicken broth
½ tsp. onion salt
½ tsp. garlic powder
4 tbsp. flour
2 cups milk
2 cups shredded sharp cheddar cheese
Freshly ground black pepper
Directions: In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onion to the pan and sauté until tender, about 5-7 minutes. Add the carrots to the pan and cook a couple minutes more. Stir in the broccoli, chicken broth, onion salt and garlic powder. Bring the mixture to a boil, then reduce the heat to a simmer.
In a medium saucepan, melt remaining butter. Add the flour and cook for 1-2 minutes until golden brown, whisking constantly. Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes. Once the mixture has thickened, whisk in the cheese until completely melted. Remove from the heat and add the cheese sauce to the soup pot. Allow to simmer until warmed through and broccoli is tender. Season with salt and freshly ground pepper to taste. If desired, puree the soup with an immersion blender for a smooth texture.
Source
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