Asian Flank Steak
Recipe from Super Suppers
This recipe is very simple and delicious, it is good serve with jasmine rice and broccoli..
1 - 2 to 2 1/2 lbs flank steak
1/2 cup soy sauce
1/4 cup lemon juice
1/4 cup minced onion
1/4 cup brown sugar
2 TBSP sesame oil
1 TBSP fresh ginger or ginger in the tube(produce section)
1 TBSP minced garlic
1 Tsp. pepper flakes
Place flank steak in a resealable plastic bag, add soy sauce,lemon juice, onion, brown sugar, sesame oil, garlic, ginger, and pepper flakes. Marinate 1 or more hours.
Preheat pan to medium high heat.
Remove steak from bag, and cook to your liking.
After cooking let stand for 5 mins then cut across the grain and serve.
This can be done ahead and frozen in the freezer for up to 1 month. Just defrost, cook and enjoy!!!
Tuesday, August 18, 2009
Tuesday, July 28, 2009
Not Your Typical Cinnamon Rolls- Roll-ups
Not Your Typical Cinnamon Roll - Ups
Recipe from http://www.grouprecipes.com
24 Slices Firm White Sandwich Bread, Crusts Trimmed
1 Brick (8 ounces) Cream Cheese (Preferably NOT Low or Non -Fat ), Softened
Yolk from 1 Large Egg
1-1/4 Cup Granulated Sugar
1 Tablespoon Cinnamon
1 Stick (1/2 Cup) Unsalted Butter, Softened
Directions
Roll bread slices VERY flat with a rolling pin. Mix cream cheese, egg yolk, and 1/4 cup sugar together. Spread a scant tablespoon on each slice. Roll up tightly.
Mix remaining sugar and cinnamon in a shallow bowl.
Brush roll-ups (including ends) butter, roll in sugar mixture to coat. Place on cookie sheet and refrigerate or freeze at least 2 hours.
Heat oven to 400'. Bake roll-ups on cookie sheet 9 t0 12 minutes until bottoms are glazed and golden brown. Remove immediately to a wire rack to cool.
Can cut each roll-up in 3 pieces or leave whole. Eat warm or cold.
Notes: If you don't want to cook right away, these can be stored after freezing by taking them off cookie sheet and putting in a freezer durable container. Freeze up to 2 months.
Recipe from http://www.grouprecipes.com
24 Slices Firm White Sandwich Bread, Crusts Trimmed
1 Brick (8 ounces) Cream Cheese (Preferably NOT Low or Non -Fat ), Softened
Yolk from 1 Large Egg
1-1/4 Cup Granulated Sugar
1 Tablespoon Cinnamon
1 Stick (1/2 Cup) Unsalted Butter, Softened
Directions
Roll bread slices VERY flat with a rolling pin. Mix cream cheese, egg yolk, and 1/4 cup sugar together. Spread a scant tablespoon on each slice. Roll up tightly.
Mix remaining sugar and cinnamon in a shallow bowl.
Brush roll-ups (including ends) butter, roll in sugar mixture to coat. Place on cookie sheet and refrigerate or freeze at least 2 hours.
Heat oven to 400'. Bake roll-ups on cookie sheet 9 t0 12 minutes until bottoms are glazed and golden brown. Remove immediately to a wire rack to cool.
Can cut each roll-up in 3 pieces or leave whole. Eat warm or cold.
Notes: If you don't want to cook right away, these can be stored after freezing by taking them off cookie sheet and putting in a freezer durable container. Freeze up to 2 months.
Monday, July 27, 2009
Chocolate Pudding Mix and Recipe
Very good pudding..A cross between mousse and pudding!!!
By Alton Brown from foodtv.com
Instant Chocolate Pudding Mix:
3 ounces Dutch-processed cocoa, approximately 1 cup
2 ounces cornstarch, approximately 1/2 cup
6 ounces confectioners' sugar, approximately 1 1/2 cups
1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup
1 teaspoon salt
In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.
Yield: 3 1/2 cups dry mix
Chocolate Pudding
Recipe courtesy Alton Brown, 2004
Prep Time: 10 min Inactive Prep Time: 4 hr 0 min Cook Time: 10 min Level:
Easy Serves:
4 servings Ingredients
1 3/4 cups Instant Chocolate Pudding Mix, recipe follows
2 cups milk
2 cups heavy cream
1 teaspoon vanilla extract
Directions
Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours.
By Alton Brown from foodtv.com
Instant Chocolate Pudding Mix:
3 ounces Dutch-processed cocoa, approximately 1 cup
2 ounces cornstarch, approximately 1/2 cup
6 ounces confectioners' sugar, approximately 1 1/2 cups
1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup
1 teaspoon salt
In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.
Yield: 3 1/2 cups dry mix
Chocolate Pudding
Recipe courtesy Alton Brown, 2004
Prep Time: 10 min Inactive Prep Time: 4 hr 0 min Cook Time: 10 min Level:
Easy Serves:
4 servings Ingredients
1 3/4 cups Instant Chocolate Pudding Mix, recipe follows
2 cups milk
2 cups heavy cream
1 teaspoon vanilla extract
Directions
Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours.
Thursday, July 23, 2009
Crock Pot Creamy Italian Chicken Recipe
This is soooooo easy and very good... i have made it many times..
CrockPot Creamy Italian Chicken Recipe
SERVES 4 -6
4-6 boneless skinless chicken breasts, halved **i cut into bite size pieces**
1 (1 1/4 ounce) envelope dried Italian salad dressing mix
1/4 cup water
8 ounces cream cheese, softened
1 (10 1/2 ounce) cancream of chicken soup or cream of mushroom, undiluted soup)
1 (4 ounce) can mushroom stems and pieces, drained
hot cooked rice or pasta
Place the chicken breast halves in the crock pot.
Combine the Italian dressing mix and water until smooth; pour over top of chicken.
Cover and cook on low for 3 hours.
Combine the cream cheese and soup until smooth and blended.
Stir in mushroom pieces.
Pour soup mixture over chicken.
Cook 1 hour more or until chicken is cooked through.
Serve over hot cooked rice or pasta. ** best served over angel hair pasta**
CrockPot Creamy Italian Chicken Recipe
SERVES 4 -6
4-6 boneless skinless chicken breasts, halved **i cut into bite size pieces**
1 (1 1/4 ounce) envelope dried Italian salad dressing mix
1/4 cup water
8 ounces cream cheese, softened
1 (10 1/2 ounce) cancream of chicken soup or cream of mushroom, undiluted soup)
1 (4 ounce) can mushroom stems and pieces, drained
hot cooked rice or pasta
Place the chicken breast halves in the crock pot.
Combine the Italian dressing mix and water until smooth; pour over top of chicken.
Cover and cook on low for 3 hours.
Combine the cream cheese and soup until smooth and blended.
Stir in mushroom pieces.
Pour soup mixture over chicken.
Cook 1 hour more or until chicken is cooked through.
Serve over hot cooked rice or pasta. ** best served over angel hair pasta**
Homemade Soft Pretzels
It may seem like a long recipe, but it really is very simple....They do take alot of time to make..
Homemade Soft Pretzels
Recipe courtesy Alton Brown, 2007
Prep Time: 30 min Inactive Prep Time: 1 hr 0 min Cook Time: 25 min Level:
Intermediate
Serves: 8 pretzels
Ingredients
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt
Directions
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Homemade Soft Pretzels
Recipe courtesy Alton Brown, 2007
Prep Time: 30 min Inactive Prep Time: 1 hr 0 min Cook Time: 25 min Level:
Intermediate
Serves: 8 pretzels
Ingredients
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt
Directions
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Creamy Stovetop Macaroni and Cheese
This recipe is very easy and very yummy!!
From FOODTV- Alton Brown
Creamy Stovetop Macaroni and Cheese
Ingredients
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
Directions
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
From FOODTV- Alton Brown
Creamy Stovetop Macaroni and Cheese
Ingredients
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
Directions
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
Tuesday, July 21, 2009
Fresh Peach Pecan Kuchen
I made this the other day and it was sooooo good.. and very easy!! From the cake mix doctor cookbook...
Fresh Peach Pecan Kuchen
** From Came Mix Doctor Cookbook**
Serves 20
Prep Time: 30mins
Baking Time: 30-32 mins
1 package of plain yellow cake mix (18.25 ozs
1 cup Sour Cream
10 Tablespoons Butter Melted** Divided USE**Read recipes below
1 Egg
3 cups Fresh Peaches sliced thinly (appx 1 1/2 lbs)
1/2 cup sugar
1/4 tsp Cinnamon
1/2 cup Pecans, Chopped
Place rack in to the center of the oven and preheat the oven to 350. Lightly butter a 9x13 pan, and set aside.
Place the cake mix, sour cream, 4 tablespoons of the melted butter and egg in a large mixerand beat on low speed til it is combined evenly. Then spread out evenly into the butter pan., then bake this for 10 minutes. But, after the 10 minutes is up leave oven on...because you will need it again..
While you are waiting for the cake to bake mix up the cinnamon and sugar.
Arrange the peach slices on top of the cake. Then sprinkle evenly with the sugar mixture, and drizzle the remaining 6 tablespoons butter over and top with the chopped pecans.
Bake the Kuchen for 30-32 minutes, until the cake is golden brown and a toothpick comes out clean..Allow to cool for about 20 mins. Serve Warm..
You can store this cake at room temp for 3 days , or refrigerated for a week..
Fresh Peach Pecan Kuchen
** From Came Mix Doctor Cookbook**
Serves 20
Prep Time: 30mins
Baking Time: 30-32 mins
1 package of plain yellow cake mix (18.25 ozs
1 cup Sour Cream
10 Tablespoons Butter Melted** Divided USE**Read recipes below
1 Egg
3 cups Fresh Peaches sliced thinly (appx 1 1/2 lbs)
1/2 cup sugar
1/4 tsp Cinnamon
1/2 cup Pecans, Chopped
Place rack in to the center of the oven and preheat the oven to 350. Lightly butter a 9x13 pan, and set aside.
Place the cake mix, sour cream, 4 tablespoons of the melted butter and egg in a large mixerand beat on low speed til it is combined evenly. Then spread out evenly into the butter pan., then bake this for 10 minutes. But, after the 10 minutes is up leave oven on...because you will need it again..
While you are waiting for the cake to bake mix up the cinnamon and sugar.
Arrange the peach slices on top of the cake. Then sprinkle evenly with the sugar mixture, and drizzle the remaining 6 tablespoons butter over and top with the chopped pecans.
Bake the Kuchen for 30-32 minutes, until the cake is golden brown and a toothpick comes out clean..Allow to cool for about 20 mins. Serve Warm..
You can store this cake at room temp for 3 days , or refrigerated for a week..
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