If you want lots of sauce I would suggest doubling the sauce...Because the sauce is soooooo good..
PORK BALLS IN CURRY SAUCE
Serves 8
1-1/2 pounds lean ground pork
3/4 cup soft bread crumbs
1 egg, lightly beaten
3/4 cup finely chopped onion
1 teaspoon salt
1 tablespoon vegetable oil
1-2 tablespoons crushed dried red peppers
1 tablespoon curry powder
1 teaspoon ground ginger
3 cups chopped onion
2 cloves garlic, minced
2/3 cup cider vinegar
1 cup tomato sauce
1 cup chicken broth
3/4 cup sour cream
Cooking Directions
Combine ground pork, bread crumbs, egg, onion and salt. Shape into 1 1/2-inch balls (about 30). Heat oil in a fry pan. Add half pork balls and cook, shaking pan to brown all sides. Remove browned balls from pan and repeat with remainder. Remove browned balls from pan; pour off fat, measure and return 2 tablespoons to pan. Add red peppers, curry powder and ginger; cook and stir about 1 minute. Add onions, garlic, vinegar, tomato sauce and chicken broth; stir to blend and bring to a boil. Add pork balls; cover; reduce heat and simmer for 45 minutes. Push balls to one side and stir in sour cream; carefully mix sauce and balls. Serve with noodles or rice, if desired. I served over jasmine rice very tasty.. :)
Serving Suggestions
These meatballs with the spicy sauce can be served over rice for a meal. Or serve in the sauce as part of a buffet or for a potluck.
Nutrition Facts
Calories 236 calories; Protein 20 grams; Fat 12 grams; Sodium 681 milligrams; Cholesterol 80 milligrams; Saturated Fat 5 grams; Carbohydrates 13 grams; Fiber 2 grams
Wednesday, September 1, 2010
Monday, August 9, 2010
Eclair Cake
I made this the other day sounded really good any i had everything to make it .. very good and easy NO BAKE!!!! yum yum....
Eclair Cake
Recipe via recipezaar
Ingredients
2 (3 1/2 ounce) packages vanilla instant pudding mix
1 (8 ounce) containers frozen whipped topping , thawed
3 cups milk
1 (16 ounce) packages graham cracker squares
1 (16 ounce) packages chocolate frosting prepared
Directions
In a medium bowl, thoroughly blend the pudding mix and milk.
Fold in cool whip.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan.
Evenly spread half of the pudding mixture over the crackers.
Top with another layer of crackers and the remaining pudding mixture.
Top with a final layer of graham crackers.
Spread the frosting over the entire cake up to the edges of the pan.( ** i warmed the icing in the microwave for about 35 seconds so i could just pour it on the top, it was hard to spread.****)
Cover, and chill at least 4 hours before serving.
Eclair Cake
Recipe via recipezaar
Ingredients
2 (3 1/2 ounce) packages vanilla instant pudding mix
1 (8 ounce) containers frozen whipped topping , thawed
3 cups milk
1 (16 ounce) packages graham cracker squares
1 (16 ounce) packages chocolate frosting prepared
Directions
In a medium bowl, thoroughly blend the pudding mix and milk.
Fold in cool whip.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan.
Evenly spread half of the pudding mixture over the crackers.
Top with another layer of crackers and the remaining pudding mixture.
Top with a final layer of graham crackers.
Spread the frosting over the entire cake up to the edges of the pan.( ** i warmed the icing in the microwave for about 35 seconds so i could just pour it on the top, it was hard to spread.****)
Cover, and chill at least 4 hours before serving.
Monday, July 26, 2010
Perfect Potstickers
Perfect Potstickers
*** Can be made vegetarian using fake ground beef crumbles**
Recipe courtesy Alton Brown, 2004
Prep Time:50 min
Cook Time:20 min
35 to 40 potstickers.
Ingredients
•1/2 pound ground pork
•1/4 cup finely chopped scallions
•2 tablespoons finely chopped red bell pepper
•1 egg, lightly beaten
•2 teaspoons ketchup
•1 teaspoon yellow mustard
•2 teaspoons Worcestershire sauce
•1 teaspoon light brown sugar
•1 1/2 teaspoons kosher salt
•1/2 teaspoon freshly ground black pepper
•1/4 teaspoon cayenne pepper
•35 to 40 small wonton wrappers
•Water, for sealing wontons
•3 to 4 tablespoons vegetable oil, for frying
•1 1/3 cups chicken stock, divided
Directions
Preheat oven to 200 degrees F.
Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.
.
*** Can be made vegetarian using fake ground beef crumbles**
Recipe courtesy Alton Brown, 2004
Prep Time:50 min
Cook Time:20 min
35 to 40 potstickers.
Ingredients
•1/2 pound ground pork
•1/4 cup finely chopped scallions
•2 tablespoons finely chopped red bell pepper
•1 egg, lightly beaten
•2 teaspoons ketchup
•1 teaspoon yellow mustard
•2 teaspoons Worcestershire sauce
•1 teaspoon light brown sugar
•1 1/2 teaspoons kosher salt
•1/2 teaspoon freshly ground black pepper
•1/4 teaspoon cayenne pepper
•35 to 40 small wonton wrappers
•Water, for sealing wontons
•3 to 4 tablespoons vegetable oil, for frying
•1 1/3 cups chicken stock, divided
Directions
Preheat oven to 200 degrees F.
Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.
.
Tuesday, July 13, 2010
Adult Hot Chocolate Drink
Adult Hot Chocolate Drink
This is soooo good.. :)
Recipe is from Emeril
4 servings
Ingredients
3 cups milk
1/2 cup heavy cream
1/2 cup Dutch process unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 cup sugar
1/2 cup coffee-flavored liqueur
1 tablespoon dark rum or brandy
Whipped cream
Grated bittersweet chocolate
Directions
In a saucepan, bring the milk and cream to a low boil. Remove from the heat.
Whisk the cocoa and vanilla into the milk. Add the sugar and simmer over medium heat, stirring, until the sugar is dissolved. Add the coffee liqueur and rum and stir well.
Remove from the heat and pour into 4 mugs. Top with a spoonful of whipped cream and grated chocolate. Serve.
This is soooo good.. :)
Recipe is from Emeril
4 servings
Ingredients
3 cups milk
1/2 cup heavy cream
1/2 cup Dutch process unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 cup sugar
1/2 cup coffee-flavored liqueur
1 tablespoon dark rum or brandy
Whipped cream
Grated bittersweet chocolate
Directions
In a saucepan, bring the milk and cream to a low boil. Remove from the heat.
Whisk the cocoa and vanilla into the milk. Add the sugar and simmer over medium heat, stirring, until the sugar is dissolved. Add the coffee liqueur and rum and stir well.
Remove from the heat and pour into 4 mugs. Top with a spoonful of whipped cream and grated chocolate. Serve.
Strawberries marinated in Raspberry Balsamic with Whipped Chocolate Mascarpone
Strawberries marinated in Raspberry Balsamic with Whipped Chocolate Mascarpone
Yes—vinegar and berries: The mellow balsamic, sweet strawberries, and rich mascarpone come together beautifully.
Yield: Makes 6 servings
1/3 cup raspberry balsamic vinegar
2 teaspoons plus 5 tablespoons sugar
1/2 teaspoon fresh lemon juice
1/2 cup chilled mascarpone cheese
1/2 cup chilled whipping cream
1/2 teaspoon vanilla extract
3 tablespoons Sugar
2 Tablespoons Dutch process Cocoa powder
3 1-pint baskets (about 24 ounces) strawberries, hulled, halved
Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.)
Combine mascarpone, cream, vanilla, and 3 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.
Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.
Divide berries and syrup among 6 large martini glasses. Top with mascarpone mixture.
*Italian cream cheese, available at Italian markets and many supermarkets.
Saturday, April 24, 2010
Creme Fraiche
Recipe from http://homecooking.about.com/cs/atozfoodindex/ht/creme_fraiche.htm
Creme Fraiche
1 cup whipping cream mixed with 2 tablespoons buttermilk.
Combine well in glass jar and cover.
Let stand at room temperature 12 to 24 hours
Stir well and refrigerate.
Use within 10 days.** If it s close to the 10 days, remove 2 tablespoons of the Creme fraiche and mix with one cup of whipping cream.. and repeat directions...
The more you make the better it gets...
Creme Fraiche
1 cup whipping cream mixed with 2 tablespoons buttermilk.
Combine well in glass jar and cover.
Let stand at room temperature 12 to 24 hours
Stir well and refrigerate.
Use within 10 days.** If it s close to the 10 days, remove 2 tablespoons of the Creme fraiche and mix with one cup of whipping cream.. and repeat directions...
The more you make the better it gets...
Orange Chipotle Truffles
Recipe is from http://www.fabulousfoods.com/recipes/article/111/19778
Orange Chipotle Truffles
Ingredients: 1 cup heavy cream
1 tablespoon sugar
1 tablespoon butter
1 teaspoon finely grated orange zest
1 teaspoon chipotle Chile powder
8 ounces semisweet or bittersweet chocolate, chopped evenly
1 tablespoon orange liqueur
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/4 cup cocoa
2 tablespoons powdered sugar
1 teaspoon chipotle Chile powder Instructions: Makes Approximately 24 truffles
Heat the cream sugar, butter, orange zest and 1 teaspoon of Chile powder to a boil over medium-high heat. Be careful not to boil over. Remove from the heat and stir in the chocolate, liqueur, salt, and vanilla until smooth.
Pour into an 8-inch baking pan, cover loosely, and refrigerate until firm.
Combine the cocoa, powdered sugar, and additional teaspoon of Chile powder in a shallow bowl. In batches, scoop out teaspoon or tablespoon-size portions of the truffle mixture; roll them into balls and coat them with the truffle mixture. Set the balls on a baking sheet and refrigerate until firm. Store in an airtight container with the cocoa mixture in the refrigerator for up to 1 week, or freeze.
Orange Chipotle Truffles
Ingredients: 1 cup heavy cream
1 tablespoon sugar
1 tablespoon butter
1 teaspoon finely grated orange zest
1 teaspoon chipotle Chile powder
8 ounces semisweet or bittersweet chocolate, chopped evenly
1 tablespoon orange liqueur
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/4 cup cocoa
2 tablespoons powdered sugar
1 teaspoon chipotle Chile powder Instructions: Makes Approximately 24 truffles
Heat the cream sugar, butter, orange zest and 1 teaspoon of Chile powder to a boil over medium-high heat. Be careful not to boil over. Remove from the heat and stir in the chocolate, liqueur, salt, and vanilla until smooth.
Pour into an 8-inch baking pan, cover loosely, and refrigerate until firm.
Combine the cocoa, powdered sugar, and additional teaspoon of Chile powder in a shallow bowl. In batches, scoop out teaspoon or tablespoon-size portions of the truffle mixture; roll them into balls and coat them with the truffle mixture. Set the balls on a baking sheet and refrigerate until firm. Store in an airtight container with the cocoa mixture in the refrigerator for up to 1 week, or freeze.
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