Spicy Crispy Beef
Have never found a recipe for crispy ginger beef like the
ones in the restaurants. Have experimented, and have found
something pretty close. Serve with rice and some steamed
veggies.
Prep Time: approx. 20 Minutes. Cook Time: approx. 20
Minutes. Ready in: approx. 45 Minutes. Makes 4 servings.
Printed from Allrecipes, Submitted by Brent
1/4 cup cornstarch
1/4 tablespoon salt
black pepper
12 ounces flank steak, thinly sliced
1 quart oil for frying
4 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 tablespoon rice wine
1 1/2 tablespoons honey
7 tablespoons granulated sugar
1/2 tablespoon chile paste
1/4 cup water
3 tablespoons chopped fresh
ginger root
1 tablespoon vegetable oil
2 cloves garlic, chopped
1/4 cup sliced onion
1/4 cup diced red bell pepper
Directions
1 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2 Meanwhile, in a mixing bowl, combine cornstarch, salt
and pepper together. Mix thoroughly. Toss the steak slices
in the cornstarch mixture and coat well.
3 Deep fry the coated steak slices until golden brown.
Check to make sure they are cooked through. Remove from oil,
and set aside.
4 In another mixing bowl, combine the soy sauce, rice
vinegar, rice wine and honey. Add sugar, chili paste, water,
and ginger. Mix well and set aside.
5 Heat a wok or deep frying pan over medium high heat.
Add 1 tablespoon of oil, and quickly saute the onion,
garlic and red pepper for 30 seconds. Add the sauce mixture,
and cook another 30 seconds. Finally, add the strips of
fried steak and toss to heat through and coat with sauce.
Editor's Note:
We have determined the nutritional value of oil for frying
Thursday, January 6, 2011
Banana Nut Bread
Banana Nut Bread- so simple and so good..
From Real simple
Serves 16
Hands-on Time: 05m
Total Time: 50m
Ingredients
• 1 box yellow cake mix
• 1 package Jell-O Instant Banana Cream Pudding & Pie Filling
• 1/2 cup water
• 1/2 cup vegetable oil
• 2 ripe bananas, mashed
• 4 eggs
• 1 cup chopped pecans
Directions
1. Heat oven to 350° F.
2. Mix all the ingredients well. Pour into 2 large or 4 small greased loaf pans.
3. Bake for 40 to 45 minutes. (For those allergic to nuts, this recipe can be made without the pecans.)
Tip
Use a paring knife to cut fruits and vegetables.
Nutritional Information
Calcium 57mg; Calories 307; Carbohydrate 36g; Cholesterol 54mg; Fat 17g; Fiber 1g; Iron 1mg; Protein 4mg; Sat Fat 2g; Sodium 326mg
From Real simple
Serves 16
Hands-on Time: 05m
Total Time: 50m
Ingredients
• 1 box yellow cake mix
• 1 package Jell-O Instant Banana Cream Pudding & Pie Filling
• 1/2 cup water
• 1/2 cup vegetable oil
• 2 ripe bananas, mashed
• 4 eggs
• 1 cup chopped pecans
Directions
1. Heat oven to 350° F.
2. Mix all the ingredients well. Pour into 2 large or 4 small greased loaf pans.
3. Bake for 40 to 45 minutes. (For those allergic to nuts, this recipe can be made without the pecans.)
Tip
Use a paring knife to cut fruits and vegetables.
Nutritional Information
Calcium 57mg; Calories 307; Carbohydrate 36g; Cholesterol 54mg; Fat 17g; Fiber 1g; Iron 1mg; Protein 4mg; Sat Fat 2g; Sodium 326mg
Thursday, September 23, 2010
Praline-Apple Bread
Praline-Apple Bread
From Myrecipes.com
Prep: 20 min.; Bake: 1 hr., 6 min.; Cool: 1 hr., 10 min.; Cook: 5 min.
Yield: Makes 1 loaf
1 1/2 cups chopped pecans, divided
1 (8-oz.) container sour cream
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups finely chopped, peeled Granny Smith apples (about 3/4 lb.)
1/2 cup butter
1/2 cup firmly packed light brown sugar
1. Preheat oven to 350°. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.
2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.
3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.
4. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
5. Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely (about 1 hour).
Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature.
Recipe from Debbie Grusska, Hobart, Indiana
** notes**
Flour apples and nuts
add 1 tsp cinnamon and pinch nutmeg
From Myrecipes.com
Prep: 20 min.; Bake: 1 hr., 6 min.; Cool: 1 hr., 10 min.; Cook: 5 min.
Yield: Makes 1 loaf
1 1/2 cups chopped pecans, divided
1 (8-oz.) container sour cream
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups finely chopped, peeled Granny Smith apples (about 3/4 lb.)
1/2 cup butter
1/2 cup firmly packed light brown sugar
1. Preheat oven to 350°. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.
2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.
3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.
4. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
5. Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely (about 1 hour).
Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature.
Recipe from Debbie Grusska, Hobart, Indiana
** notes**
Flour apples and nuts
add 1 tsp cinnamon and pinch nutmeg
Tuesday, September 21, 2010
Blueberry Cookies
Blueberry and Cream Cookies
Bon Appétit | September 2010
by Christina Tosi
From Momofuku Milk Bar in New York, NY
The "cream" flavor in this blueberry-muffin-inspired cookie comes from one of Tosi's favorite inventions—Milk Crumbs (a streusel made from dry milk powder). The key to the soft center and crunchy edges? Scooping the dough onto the baking sheets and letting the cookies rest in the fridge overnight. Timing note: You'll need to make the Milk Crumbs before you start preparing the cookie dough.
Yield: Makes about 35
Active Time: 55 minutes
Total Time: 27 hours (includes chilling, baking, and cooling time)
2 cups (4 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1 1/2 cups plus 2 tablespoons (packed) golden brown sugar
1/2 cup plus 2 tablespoons light corn syrup
2 large eggs
5 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon coarse kosher salt
1 1/2 cups Milk Crumbs** recipe follows**
1 1/2 cups dried blueberries
Special equipment: stand mixer with paddle attachment
Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes. Add eggs; beat on medium-high speed until mixture is very pale and sugar is completely dissolved, about 10 minutes. Add flour, baking powder, baking soda, and salt; beat on low speed just until blended, occasionally scraping down sides of bowl. Add Milk Crumbs; mix on low speed just until incorporated. Remove bowl from mixer. Stir in blueberries just until evenly distributed (dough will be very sticky).
Using 1/4-cup ice cream scoop for each cookie, drop dough onto 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate at least 24 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled until baking time.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Line 2 large (18x12-inch) rimmed baking sheets with parchment. Transfer 6 chilled dough scoops to each sheet, spacing at least 4 inches apart (cookies will spread). Bake cookies, 2 sheets at a time, until golden, reversing sheets halfway through baking, 20 to 22 minutes total. Repeat with remaining chilled dough, cooling and relining sheets between batches. Transfer cookies to racks; cool completely. DO AHEAD: Can be made 3 days ahead. Store in airtight containers at room temperature.
Milk Crumbs
Bon Appétit | September 2010
by Christina Tosi
From Momofuku Milk Bar in New York, NY
Tosi has found a way to incorporate this sweet, savory, creamy component into many of her desserts. This recipe makes enough Milk Crumbs for either the cake or the cookies .
Yield: Makes about 2 cups
Active Time: 15 minutes
Total Time: 1 hour (includes baking and cooling time)
3/4 cup nonfat dry milk powder
1/2 cup all purpose flour
3 tablespoons sugar
2 tablespoons cornstarch
3/4 teaspoon coarse kosher salt
6 tablespoons (3/4 stick) unsalted butter, melted
Preheat oven to 275°F. Line large rimmed baking sheet with parchment. Combine milk powder, flour, sugar, cornstarch, and coarse salt in medium bowl; toss to mix evenly. Add butter; stir with fork until clusters form. Spread mixture evenly on prepared sheet. Bake until crumbs are dry and crumbly but still pale, about 10 minutes. Cool Milk Crumbs completely on sheet. DO AHEAD: Can be made 1 week ahead. Store in airtight container at room temperature.
Bon Appétit | September 2010
by Christina Tosi
From Momofuku Milk Bar in New York, NY
The "cream" flavor in this blueberry-muffin-inspired cookie comes from one of Tosi's favorite inventions—Milk Crumbs (a streusel made from dry milk powder). The key to the soft center and crunchy edges? Scooping the dough onto the baking sheets and letting the cookies rest in the fridge overnight. Timing note: You'll need to make the Milk Crumbs before you start preparing the cookie dough.
Yield: Makes about 35
Active Time: 55 minutes
Total Time: 27 hours (includes chilling, baking, and cooling time)
2 cups (4 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1 1/2 cups plus 2 tablespoons (packed) golden brown sugar
1/2 cup plus 2 tablespoons light corn syrup
2 large eggs
5 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon coarse kosher salt
1 1/2 cups Milk Crumbs** recipe follows**
1 1/2 cups dried blueberries
Special equipment: stand mixer with paddle attachment
Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes. Add eggs; beat on medium-high speed until mixture is very pale and sugar is completely dissolved, about 10 minutes. Add flour, baking powder, baking soda, and salt; beat on low speed just until blended, occasionally scraping down sides of bowl. Add Milk Crumbs; mix on low speed just until incorporated. Remove bowl from mixer. Stir in blueberries just until evenly distributed (dough will be very sticky).
Using 1/4-cup ice cream scoop for each cookie, drop dough onto 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate at least 24 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled until baking time.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Line 2 large (18x12-inch) rimmed baking sheets with parchment. Transfer 6 chilled dough scoops to each sheet, spacing at least 4 inches apart (cookies will spread). Bake cookies, 2 sheets at a time, until golden, reversing sheets halfway through baking, 20 to 22 minutes total. Repeat with remaining chilled dough, cooling and relining sheets between batches. Transfer cookies to racks; cool completely. DO AHEAD: Can be made 3 days ahead. Store in airtight containers at room temperature.
Milk Crumbs
Bon Appétit | September 2010
by Christina Tosi
From Momofuku Milk Bar in New York, NY
Tosi has found a way to incorporate this sweet, savory, creamy component into many of her desserts. This recipe makes enough Milk Crumbs for either the cake or the cookies .
Yield: Makes about 2 cups
Active Time: 15 minutes
Total Time: 1 hour (includes baking and cooling time)
3/4 cup nonfat dry milk powder
1/2 cup all purpose flour
3 tablespoons sugar
2 tablespoons cornstarch
3/4 teaspoon coarse kosher salt
6 tablespoons (3/4 stick) unsalted butter, melted
Preheat oven to 275°F. Line large rimmed baking sheet with parchment. Combine milk powder, flour, sugar, cornstarch, and coarse salt in medium bowl; toss to mix evenly. Add butter; stir with fork until clusters form. Spread mixture evenly on prepared sheet. Bake until crumbs are dry and crumbly but still pale, about 10 minutes. Cool Milk Crumbs completely on sheet. DO AHEAD: Can be made 1 week ahead. Store in airtight container at room temperature.
Saturday, September 11, 2010
Aussie Bites
Aussie Bites
I call them granola bites.. very easy to make and it makes a bunch..
From Food.com
Ingredients
2 cups oats
2 cups whole wheat flour
2/3 cup brown sugar
1 cup coconut
1/2 cup sunflower seeds
1 cup dried fruit ( raisins, dates, figs, cranberries, etc)
1/4 cup honey
1 cup unsalted butter
1 teaspoon baking soda
2 tablespoons hot water
Directions
Preheat oven to 350 degrees (farenheit).
Combine first six ingredients in a large bowl.
Melt honey & butter together in microwave; set aside.
Mix baking soda with hot water and add to butter mixture.
Pour butter mixture into dry ingredients and mix well.
Place tablespoons of mixture into non-stick mini-muffin cups (no need to grease) and flatten mixture slightly. Bake 10 minutes or until golden. Cool on wire racks.
I call them granola bites.. very easy to make and it makes a bunch..
From Food.com
Ingredients
2 cups oats
2 cups whole wheat flour
2/3 cup brown sugar
1 cup coconut
1/2 cup sunflower seeds
1 cup dried fruit ( raisins, dates, figs, cranberries, etc)
1/4 cup honey
1 cup unsalted butter
1 teaspoon baking soda
2 tablespoons hot water
Directions
Preheat oven to 350 degrees (farenheit).
Combine first six ingredients in a large bowl.
Melt honey & butter together in microwave; set aside.
Mix baking soda with hot water and add to butter mixture.
Pour butter mixture into dry ingredients and mix well.
Place tablespoons of mixture into non-stick mini-muffin cups (no need to grease) and flatten mixture slightly. Bake 10 minutes or until golden. Cool on wire racks.
Wednesday, September 1, 2010
PORK BALLS IN CURRY SAUCE
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
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
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.
Subscribe to:
Posts (Atom)