Recipes II

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Re: Recipes II

Post by SheliMarie » Wed Dec 22, 2010 5:36 am


Read more about it at,1845,159179-236195,00.html
Content Copyright © 2010 - All rights reserved.

4 yellow fin tuna steaks, 1-inch thick
Sesame oil
1 rounded tsp. cornstarch
1/3 c. rice vinegar
1/3 c. mirin
1/3 c. soy sauce
1 lb. spinach leaves, rinsed, stemmed and dried
1 (6 oz.) box Saffron Rice, cooked per box directions
3 tbsp. minced crystallized ginger

Start coals, start rice. Make sauce: dissolve cornstarch in vinegar. Combine with mirin and soy sauce and simmer until mixture is a clear dark brown and thickened. Remove from heat but keep warm. Stem spinach leaves for 2 minutes.

Grill fish rubbed with sesame oil over hot coals 5-7 minutes per side

Assemble: Arrange a bed of spinach on each plate, place a tuna steak on top of spinach. Spoon a ring of yellow rice around plate. Spoon sauce over tuna and sprinkle with crystallized minced ginger.

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Re: Recipes II

Post by SheliMarie » Wed Dec 22, 2010 5:39 am

Chicken Mirim
3 lb. boneless, skinless chicken breast

Cut into bite size pieces. Flour lightly. Brown lightly in 3 tablespoons oil. Remove from pan and set aside. Add to pan:

1 c. water
2 c. Japanese Mirin wine
1 c. soy sauce
4 tbsp. sugar

Simmer mixture for 5 minutes. Add chicken to sauce and cook until slightly thickened. Remove from heat and stir in 3 bunches of scallions sliced diagonally 1 1/2" long. Serve with steamed white rice. Serves 8 to 10.

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Re: Recipes II

Post by Katyana » Sat Jan 01, 2011 7:04 am

Banana Nut Bread

1 c. sugar
½ c. butter
2 eggs
3 bananas, mashed
3 tbsp. milk
1 tsp. baking soda
2 c. flour
1 c. nut meats

Grease bread pan well. In a separate bowl, mix all ingredients well. Pour mixture into greased bread pan and bake for one hour at 325°

Frozen Peppermint Cheesecake

1¼c. chocolate wafer cookies
1/4c.c margarine; melted
1/4c. Sugar
1 8oz. Package cream cheese; softened
1 14oz. Sweetened condensed milk
1c. crushed peppermint candy

Combine crumbs, margarine, and sugar. Press firmly on bottom and halfway up sides of a 9” pie pan. In large mixing bowl beat cheese until fluffy. Gradually beat in sweetened condensed milk. Stir in crushed candy, chips and red food coloring (optional). Pour into prepared pie and cover. Freeze 6 hours or overnight.

Note: In place of crushed peppermint candy, many other candies may be used (M&M, Reese’s Pieces, Skittles, Butterscotch Rounds. etc).

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Re: Recipes II

Post by Katyana » Sat Jan 01, 2011 7:05 am


½ c. granulated sugar
¼ tsp. ground cardamom
½ tsp. cinnamon
½ c. pecans
¼ c. pistachios
1 c. putted dates
½ c. dried apricots
½ c. dried figs
¼ c. golden raisins
¼ c. dried cherries
2 tbsp. orange liqueur or rum

In a wide shallow bowl, combine the sugar, cardamom, and cinnamon. Mix well, then set aside. In a food processor, pulse the pecans until roughly chopped. Add the pistachios and pulse again until both nuts are finely chopped. Transfer nuts to a bowl and set aside. In a food processor, combine the dates, apricots, and figs. Pulse briefly until roughly chopped. Add the raisins and cherries, then continue pulsing until the fruit is evenly chopped and begins to clump. Return the nuts to the processor and add the rum or liqueur. Pulse until just mixed. If the mixture does not stick together add additional rum or liqueur. A teaspoon at a time, roll the mixture into balls then roll each ball in the sugar until well coated.

Nana’s Cinnamon Rolls
Serves 8

2 (¼ ounce) packages dry yeast
½ c. warm water
4 eggs
½ c. sugar
2 tsp. salt
5 c. all-purpose flour
½ c. butter, melted
¾ c. brown sugar
1 tbsp. ground cinnamon
¼ c. chopped pecans (optional)
½ c raisons (optional)

1 ½ c. powdered sugar
3 tbsp. milk
1 tsp. vanilla extract

Spray a large mixing bowl with nonstick spray. Dissolve yeast in water in a bowl of a standing mixer with dough hook. Let sit for 5 minutes. In a large measuring cup beat together eggs, sugar, and salt. Whisk in egg mixture to bowl of yeast. Add 1 cup flour to mixture and mix until smooth. Add melted butter and mix well. Add remaining 4 cups flour in stages and mix until stiff dough is formed. Add dough to greased bowl. Place dough in a warm area with a towel on top. Let rise until it doubles in size, about 1 hour.

Preheat oven to 400 degrees F. Grease a 9”x13”x2” pan. On cutting board sprinkle 2 tbsp. flour. Punch down and roll out dough to approximately 12”x15” rectangle. Spread with butter. Sprinkle sugar, cinnamon, and other optional additions on top. Roll dough into a large pinwheel cylinder and cut off ends. Cut into 8 portions, pt in greased pan, pinwheel side down and let rise to double in size. Bake for 20-25 minutes until browned evenly. Remove from oven and allow to cool completely. While rolls are cooling, mix powdered sugar, milk and vanilla in a medium mixing bowl until smooth. Drizzle glaze over on top of cooled rolls.

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Slow Cooker Pot Roast

Post by Lindaj » Sun Jan 02, 2011 7:03 am


Ingredients for a serving of 4

2 tbsp unsalted butter, 1 tbsp sunflower or veggatable oil

1 large onion cut into wedges,3 lbs boneles top round or rump roast

3 carrots washed and peeled and thinly sliced, 3 medium white potatoes washed and cubed(peeling is optional) 2 bay leaves

1/2 tsp salt, 2 envelopes(1.4oz each) dry onion soup mix(can also use herb or mushroom) 1 tbsp cornstarch

Heat large skillit with butter and oil sear all sides of roast and also cook onions,when done add to cooker.

Arrange carrots and potatoes around roast, prinkle with salt. In a heat proof bowl or measuring cup mix soups mix with 3 cups of boiling water stirring untill smooth( suggestion whisk soup in to water slowly) Then add mix to cooker. Cover set cooker on high and cook for aproximately 3.5 hours or until meat is tender.

STEP 3 when done in a meduim saucepan mix cornstarch with 1 tsp water and blend to a paste. Add 2 cups of the hot soup mix from the cooker to pan and bring to boil, stirring until gravy is thickened. Remove roast cover with foil let rest 5 to 8 mins. Slice and plate with veggitables and gravy.

For a side i recommend a tossed green salad and fresh rolls

prep time 30 mins cooking time 3.5 hours.

Enjoy with your friends and favorute beverage.
Live today for all it is worth for tomorrow may never come and if it does it will be today.

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Joined: Fri Mar 26, 2010 2:36 am
Location: North Carolina

Crispy Ranch Chicken

Post by Lindaj » Sun Jan 02, 2011 7:36 am


Ingredients for 4

2 cups crispy rice cereal

1/2 cup Parmesan cheese (grated)

1 envelope(1 oz) ranch salad dressing

2 egg whites, beaten

8 skinless,bonless chicken thighs ( about 5 oz each)


Preheat oven to 350 f spray a large baking sheet with nonstick cooking spray. In a large bowl combine the cereal, dry dressing and cheese


In a meduim bowl beat egg whites, dip each chicken thigh in whites and then dredge in dry mix , trying to coat evenly.


Arrange coated chicken o prepared baking sheet. Bake till golden brown (flipping only once half way through cooking time) and juices run clear when thigh is pierced with knife tip. Approximately 20 to 25 mins.

You can also use crushed corn flakes in Step 1 and for a buttery taste drizzle some melted butter over chicken before baking.

For a side dish to this you can serve corn on the cob , green salad or potatoe salad or cole slaw

Prep time 10 mins and bake time is 20 - 25 mins

Enjoy this with your favorite beverage
Live today for all it is worth for tomorrow may never come and if it does it will be today.

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Joined: Fri Mar 26, 2010 2:36 am
Location: North Carolina

Beef and broccoli stir fry

Post by Lindaj » Sun Jan 02, 2011 8:22 am

Beef and Broccoli Stir fry

Ingredients for a serving of 6

1/2 cup soy sauce, 2 tbsp, lemon juice(use real not bottled)

1 tbsp cornstarch,1 tbsp firmly packed brown sugar

1 glove grated or crunched garlic, 1 tsp black pepper,

2 tbsp vegetable oil (divided), 2 lbs top sirloin (sliced thin about 1/4 inch)

1 medium onion(sliced paper thin) 2 meduim heads of broccoli, 2 tsp grated fresh ginger root


In a small bowl, combine soy sauce,lemon juice, cornstarch, brown sugar, garlic and pepper. Set off to the side


Heat 1 tbsp of the vegetable oil in a large skillet or a wok on meduim high heat( careful not to burn oil) Add beef and stir fry until almost cooked through ( approx 2 mins) Transfer beef to warmable plate cover with foil and keep warm.


Heat remaining oil in skillet add onion and stir fry for about 5 minutes. Cut broccolie florets off stem(should be about 4 cups) and to skillet with 1/2 cup water.Bring to a boil, cover, reduce heat and simmer 3 to 5 minutes till tender.

Step 4

Return beef to skillet add soy sauce mix from STEP 1, agg grated ginger. Bring to a boil stirring constantly until suace thickens about 2 minutes,ready to be plated and served.

serve with egg noodles or rice cooked by the package directions drain and add to dish.

prep time 20 mins cook time 15- 18

suggestion for fluffy rice rinse dry rice several time i cool water till water comes clear then cook per directions.

serve with your favorite bevarage , enjoy
Live today for all it is worth for tomorrow may never come and if it does it will be today.

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Re: Recipes II

Post by danny89 » Wed Feb 20, 2013 2:15 pm

Earthquake Cookies
This is a simple recipe that doesn't require much and easy to throw together. However, they are highly addictive.

1 Box of Devil's Food Cake
2 Eggs
1 Tbs of water
1/2 cup of shortening (I used the vegetable Crisco and it works wonderfully)
Powdered Sugar

There's a couple ways you can mix it - one you can mix it all together by spoon, or you can use a beater for the liquids, shortening and about half (or less) of the the devil's food cake then mix the rest by hand as I've found using a spoon is rather frustrating and doesn't get everything that well.
Don't mix powdered sugar into the cake, eggs, water, and shortening.
After it's mixed well put it in the fridge for about an hour.

You will need the oven preheated to 375F (or 190C) degrees. Also a cookie tray is needed. I've used the non-stick type.

In a bowl put some powdered sugar in it, you don't need a whole lot to begin with - but basically take a spoon and make the cookie whatever size you want. I make them about two inches flat and circular, then coat it in the powdered sugar on both sides. And place on the cookie sheet, bout an inch or two of space between each other since they will expand and rise.

It'll take about 8-10 minutes, but it seems to be thoroughly baked at 10 minutes (a couple extra minutes won't hurt it). Then put it on a rack to cool and you're done. :)

Located the recipe on AllRecipes ... etail.aspx

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Re: Recipes II

Post by Deb-e » Mon Mar 25, 2013 11:42 am

I tried this recipe and I have to say I liked the texture of the cookies... and so did the grandkids...

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