Saturday, January 28, 2017

Year of the Rooster Chicken Spring Rolls

Ingredients:

1 package of chicken tenderloins
5 cloves of garlic, minced or diced finely
1/2 stick of butter
1 tsp. freshly grated ginger
1/2 lime, squeezed
3 tablespoons honey
2 tablespoons soy sauce, less sodium
salt/pepper/paprika

Saute on low and turn the tenderloins frequently to moisten and gather the flavor of the sauce.
Pour one tenderloin in blender with the sauce and grind.  Pull the chicken in fine shreds and set aside.
Pour the sauce over the chicken and place in the refrigerator.

Ingredients:

1 set of green onions, finely diced teeny tiny
2 carrots, finely diced teeny tiny
1/2 head of cabbage, finely diced teeny tiny
3 stalks of celery, finely diced teeny tiny

Mix the vegetables with the chicken and microwave for 2 minutes.  Place in the refrigerator until ready to roll the egg rolls.

Mix 1 tsp. cornstarch with water to create a slurry to seal the egg rolls.  Place tablespoon of mixture on egg roll and roll up, sealing with the slurry mixture.  Place in hot oil to fry and then cool on a rack.
Gung hay fat choy 2017!!!


Monday, September 26, 2016

Apple Brown Sugar Bundt Cake

Ingredients:
2 cups sugar
1 stick butter
3 eggs
1 Tblsp vanilla
1/2 cup oil
3 cups flour
1 tsp salt
1 tsp big soda
1 tsp cinnamon
1/2 tsp nutmeg
4 chopped and diced Granny Smith apples
1 1/2 cups chopped pecans

Grease bundt pan. Bake at 350 for one hour.

Top with:
1/2 stick melted butter
1 cup brown sugar
1 cup powdered sugar
1/2 cup half n half
1 Tblsp vanilla
1 tsp salt

Tuesday, September 6, 2016

Banana Pudding

Ingredients:
3/4 cups sugar
2 Tblsp. brown sugar
1/4 cup flour
1/4 teaspoon salt
3 cups evaporated milk
3 large egg yolks
1 1/2 tsp. vanilla
1/2 stick of butter
8 ounces vanilla wafers
4 large ripe bananas
1 heavy whipping cream, whipped with sugar

In a large saucepan, mix sugar, brown sugar, flour, salt and milk in a saucepan stirring constantly.
As it warms, pour a small amount over the eggs and whisk until well blended.  Add them to the warm mixture and continue to stir constantly.

Bring to a gentle boil and continue to stir until mixture thickens.  Remove the pan from the heat and pour in the vanilla and put in the 1/2 stick of butter.  Let it rest and stir when it is warm.

In a bowl, place the vanilla wafers in a wrapping pattern in the circle.  Then, cut 2 bananas,  Add 1/2 pudding mixture.  Top with 1/2 whipping cream mixture.  Add bananas, pudding and top with the whipped cream.  Add a few vanilla wafers on top for decoration! Honestly, the best banana pudding in the world!  Enjoy!

Friday, June 24, 2016

Blackberry Cobbler

6 small containers of blackberries
1 stick melted butter
1/2 cup flour
1 tsp. salt
1 tblsp.vanilla
1/4 cup evaporated milk

Mix the ingredients together and allow to sit for 30 minutes.
Place 1 pie crust in an 8x8 pan.  Place 1/2 of the mixture in the pie crust  and create a pie crust lattice over the top.  Sprinkle with sugar.  Repeat for the second cobbler.

Tuesday, June 21, 2016

Peach Pie

Place a premade pastry in a pie pan - roll it out and crimp the edges.

Boil some water in a pot and place 6-8 peaches in the water for 2-3 minutes.  Remove and peel the peaches and slice them.  Place the peaches in the pie shell.  Spoon lemon juice from 2 lemons over the top of the peaches.  In a pot, stir together 1/2 stick of butter, 1 1/2 cups of sugar and 1 tsp. vanilla and 1 tsp. salt.  Add 1/4 cup flour and mix until well blended.  Spoon on top of the peaches in the pie shell.

Sprinkle the top of the peaches with pumpkin pie spice.  Then cover with a brown sugar crumble with pecans.  Bake for 1 hour at 350 degrees.  Scrumptious with vanilla ice cream!

Ingredients:
6-8 peaches
pie shell
1 lemon squeezed
1/2 stick of butter
1 1/2 cups sugar
1/4 cup flour
1 tsp. vanilla
1/4 tsp. pumpkin pie spice

Brown sugar crumble:
1 cup brown sugar
1/2 cup flour
1 tsp. salt
1/2 stick of butter
Use a patry blender to crumble the mixture and add 1/2 cup of chopped pecans.


Wednesday, May 18, 2016

Strawberry Shortcakes

Cream:
1 cup sugar
1 cup butter
Add:
2 eggs
6 tsp. vanilla
1/2 tsp. salt
3 cups flour
4 tsp. baking powder
1 cup milk
1 cup brown sugar
Cut up:
1 1/2 quarts fresh strawberries
whip real cream

Spaghetti Sauce

Saute:
6 cloves garlic
2 vidalia onions,diced
1 tsp. sage
1 tsp. rosemary
1 tsp. oregano
salt and pepper
 1 bunch Italian parsley, diced
1 pkg. oregano, fresh, diced
1 pkg. basil, fresh, diced
4 bay leaves
Add and saute:
1 pkg. fresh ground chuck
1 pkg. mild Italian sausage
Put in the crock pot:
2 large cans petite tomatoes (28 oz.)
1 jar spaghetti sauce
2 cans Italian stewed tomatoes
1 can stewed tomatoes
10 freshly diced roma tomatoes
2 carrots grated
Add meat and herbs to crock pot. Simmer 24 hours!