ifondlesweaters wrote:That sounds awesome Hornet. Isn't Paula Deen the Southern woman on Food Network? I think her recipe for steamed grean beans probably calls for 1 cup (2 sticks) butter, softened and 2 (8-ounce) packages cream cheese, softened.
LOL! I made the caramel apple bars yesterday....Yummy!!! Used Braeburn apples...as I don't think much of Granny Smiths for baked goods.
And yes...Paula Deen has fat and she's not afraid to use it! Arteries look out!! ;D
KKat
Karma...a term that comprises the entire cycle of cause & effect... Kat...a supercilious quadrupedal pile of fur that doesn´t give a flying fig for Karma...
This one came to me from my Mom....but I think I remember her saying that it was in an old Philly Cream Cheese cookbook. With the onset of warmer weather, this is an easy, cool and delicious dessert!
Sunny Banana Pie
1 nine inch graham cracker crust
2 bananas
1 Eight oz. package cream cheese
1 3.25 oz. package instant vanilla pudding mix
2 cups milk
Toasted coconut
Whipped cream
Slice bananas into graham cracker crust.
Gradually add 1/2 cup milk to softened cream cheese, mixing until well blended. Add pudding mix and remaining milk; beat slowly for 1 minute. Pour into crust.
Chill for 1-1/2 hours or until firm.
Just before serving, garnish with whipped cream and coconut.
To toast coconut, preheat oven to 350 degrees. On a cookie sheet spread a layer of coconut. Toast in oven for 10 to 15 minutes, stirring occasionally until desired browness. Please be careful! Due to the high sugar content, coconut will burn easily. Remove from oven and let cool before use.
Servings: 6
Karma...a term that comprises the entire cycle of cause & effect... Kat...a supercilious quadrupedal pile of fur that doesn´t give a flying fig for Karma...
Manapua (Savory Stuffed Buns)
Bun dough:
1 package dry yeast
3 tablespoons lukewarm water
2 cups warm water
1-1/2 tablespoons cooking oil or shortening
1/4 cup sugar
3/4 teaspoon salt
6 cups sifted flour
1/2 tablespoon sesame oil
Filling:
1 cup water
2 tablespoons cornstarch
2 tablespoons sugar
1/2 teaspoon salt
1 pound char siu, diced (see recipe below)
Few drops red food coloring, optional
To prepare bun dough: Sprinkle yeast over 3 tablespoons water and allow to stand until yeast softens. To remaining water, add oil or shortening, sugar and salt, stirring until melted or dissolved. Cool. Add yeast mixture.
Place flour in a large mixing bowl or a heavy-duty mixer and add most of the liquid. Begin kneading. Add remaining liquid to make a very heavy dough. Continue kneading or mixing until you have a smooth ball that is beginning to show signs of long strands on the outside, indicating that the gluten has fully developed.
Remove dough from bowl and rinse out bowl. Pour sesame oil into bowl, return dough and turn it around until covered with a thin layer of the oil. Cover with plastic wrap. Allow to rise until double in bulk -- about an hour in a warm room. Placing the dough in the refrigerator and allowing it to rise there, 3-6 hours, develops the flavor. Proceed with the filling or gently deflate the dough and allow it to rise for a second time, which will further enhance the flavor.
To prepare filling: In a pot, stir cornstarch, sugar and salt in water until dissolved. Bring to a boil, reduce heat and simmer 1 minute, stirring constantly. Add char siu and, if desired, red food coloring.
To stuff and steam buns: Heat a steamer with plenty of water. Cut 12 (3-inch) squares of waxed paper and coat 1 side with 1/2 second coat of nonstick cooking spray.
Punch down dough and divide into 12 pieces. Roll each into a ball. Flatten into a circle about 6 inches in diameter. Make the dough as thin as you can and try to keep the edges thinner than the center.
Place the circle of dough in the palm of your hand. Spoon in a couple of tablespoons of filling, cupping the dough around it. Then, with the thumb and finger of the other hand, pinch the edges of the dough as if you were making a fluted edging on a pie crust. Pinch the folds together, twisting them as you do so.
Local manapua are usually served fold-side down, and Vietnamese manapua with the twirl of dough on top. Place the completed manapua on a square of greased waxed paper. Allow to plump up into a globe with a taut exterior. Place in steamer on their squares of paper about 1 to 2 inches apart.
Cover and steam vigorously for 15 minutes. If using a metal steamer, place a folded tea towel across top of steamer, holding it in position with the lid. This will prevent steam from dropping onto manapua. If using a bamboo steamer, this is not necessary. Remove steamer from heat, let stand 5 minutes, then open. Serve hot. Makes 12 buns.
Note: To bake manapua, brush top of buns with a little canola oil and bake 20 to 25 minutes at 350 degrees.
Star-Bulletin photo
Old-fashioned local-style manapua, whether baked or
steamed, has a filling made with red-dyed char siu.
Char Siu
4 pounds pork butt, cut into 5-by-3-by-2-inch pieces
2 tablespoons Hawaiian sea salt
Marinade:
1 cup sugar
1/2 cup soy sauce
2 tablespoons honey
1 tablespoon whiskey
1 teaspoon red food coloring
1/2 teaspoon Chinese 5-spice powder
Rub pork with Hawaiian salt and refrigerate 1 hour. Combine marinade ingredients. Soak pork in marinade in refrigerator 24 hours. Place meat on a rack over 1/4 inch of water in a shallow roasting pan. Roast 1-1/2 hours at 300 degrees. Makes 4 pounds char siu, about 16 servings.
2 cans Spam, grated
2 eggs, slightly beaten
2/3 cup quick-cooking oatmeal
3/4 cup milk
4 cups prepared mashed potatoes
Snipped fresh chives, for garnish
» Glaze:
1/3 cup brown sugar
1 teaspoon mustard
2 tablespoons white vinegar
1 tablespoon water
Preheat oven to 350 degrees. Lightly spray muffin tin with cooking oil spray.
Combine Spam, eggs, oatmeal and milk in large bowl; mix well.
Fill each muffin cup 2/3 full with Spam mixture. Lightly press with back of spoon.
Whisk glaze ingredients together and spoon over Spam mixture in muffin cups. Bake 25 to 30 minutes or until set.
Remove cupcakes from oven. Place oven rack 2 to 3 inches from heat source and heat broiler.
Top each cupcake with mashed potatoes. Return to oven and broil 2 to 3 minutes, until potatoes are lightly browned. Garnish with chives. Makes 12 cupcakes.
Approximate nutritional analysis, per cupcake: 310 calories, 21 g total fat, 9 g saturated fat, 85 mg cholesterol, 1,030 mg sodium, 25 g carbohydrate, 1 g fiber, 8 g sugar, 12 g protein.
Do not go where the path may lead, go instead where there is no path and leave a trail. Emerson
2 cans Spam, grated
2 eggs, slightly beaten
2/3 cup quick-cooking oatmeal
3/4 cup milk
4 cups prepared mashed potatoes
Snipped fresh chives, for garnish
» Glaze:
1/3 cup brown sugar
1 teaspoon mustard
2 tablespoons white vinegar
1 tablespoon water
Preheat oven to 350 degrees. Lightly spray muffin tin with cooking oil spray.
Combine Spam, eggs, oatmeal and milk in large bowl; mix well.
Fill each muffin cup 2/3 full with Spam mixture. Lightly press with back of spoon.
Whisk glaze ingredients together and spoon over Spam mixture in muffin cups. Bake 25 to 30 minutes or until set.
Remove cupcakes from oven. Place oven rack 2 to 3 inches from heat source and heat broiler.
Top each cupcake with mashed potatoes. Return to oven and broil 2 to 3 minutes, until potatoes are lightly browned. Garnish with chives. Makes 12 cupcakes.
Approximate nutritional analysis, per cupcake: 310 calories, 21 g total fat, 9 g saturated fat, 85 mg cholesterol, 1,030 mg sodium, 25 g carbohydrate, 1 g fiber, 8 g sugar, 12 g protein.
Chinese-style ribs
Ingredients:
• 2 spoons of oil.
• 8 small rips. (You can chop them in small pieces if you like, around 3 pounds)
• ½ cup of water
• ½ cup of soy sauce
• ¼ honey bee
• 1 Cinnamon branch
• 5 small pieces of ginger
• 1 spoon of Sichuan pepper. (If you don’t have Sichuan pepper, you can use any kind of pepper. Be careful though, to much pepper can ruin it.)
• Salt
• Parsley leaves
This is how you do it:
• Heat up the oil in a Pan for 1 or 2 minutes. Put the ribs in there and brown carefully. This might take you a few minutes. If you are in a hurry you miss this step, but I highly recommend it.
• Put al the ingredient in a pot (except salt and parsley), light it up at mid fire. Leave it there for 2 or 3 hours (No supervision required), taste and add salt if necessary. You will know it’s done when the meat is soft and unattached to the bone. You will add parsley leaves during the process, preferably at the end.
• At this point you are ready to go. It’s simple, no supervision requited, it will take like 30 minutes of your time and it’s very tasty.
Note: You can add carrots to the pot if you like. After 1 ½ hours keep an eye on it so it doesn’t get too dry; add a little more water if necessary.
Serve it on top of white rice or anything you prefer.
What I love about this recipe is that it’s very easy to do and you don’t spend that much money.
:cyclopsani:
The things you own end up owning you.
DW>Damn_Weasel
2-3 Eggs
Ramen (chicken or beef works best)
Soy Sauce (4 tablespoons)
Cumin (just a few pinches)
Garlic Powder (1 Tsp)
Onion salt (1 Tsp)
Green onions (2)
Vegetable oil
some minced chicken (cooked prior to beginning)
WARNING: I like very flavorful foods, the amount of garlic and onion in this recipe may need to be adjusted because these measurements are just an estimation!
Cook 1-2 packs of ramen noodles with half the flavoring from the packets (ie 1 pack of noodles half a pack of season, 2 packs of noodles 1 pack of season). Make sure that they are soft, this is important for the next step.
Get out a fair size pan (Wok works best) and put some vegetable oil in it. Mince 1 1/2-2 green onions and begin to simmer them in the oil at low heat.
Get the eggs and crack them into the bowl with the chicken. Put half of the spices into the bowl, along with a few extra green onions and beat until well mixed.
Throw the eggs/chicken in with the green onions and turn up the heat slightly. Be prepared to follow the next step carefully and don't let the eggs cook too much before placing the ramen in the pan, or they will burn.
Drain ramen until it is nearly dry and check to make sure there is still enough oil in the pan with the onions & Eggs. Put the ramen in the pan spreading it out while pouring it in (if you don't do this it will stick together and make it cook wrong.
Immediately begin "fluffing" the ramen and making sure it fries evenly. Take the leftover spices from the ramen and sprinkle them over the top of the mix while it is cooking, along with other spices. Sprinkle the soy sauce over the top as well all the while stirring the whole thing.
Make sure your eggs are fully cooked and that the noodles are cooked to your satisfaction and enjoy!
Okay...okay! Yes, this is shameless bumpage for this thread! :cheers:
With the onset of warmer weather, thought it would be good to see if anyone has some favorite cookout recipes they'd be willing to share! But if you're of a mind to part with great grandma's sugar cookie recipe or anything else you love to make, please post up! :compress:
KKat
Karma...a term that comprises the entire cycle of cause & effect... Kat...a supercilious quadrupedal pile of fur that doesn´t give a flying fig for Karma...
DW_KarmaKat wrote:Okay...okay! Yes, this is shameless bumpage for this thread! :cheers:
With the onset of warmer weather, thought it would be good to see if anyone has some favorite cookout recipes they'd be willing to share! But if you're of a mind to part with great grandma's sugar cookie recipe or anything else you love to make, please post up! :compress:
KKat
Didn't we have a "bump" button on the forums at some point? Might have been the last incarnation of the forums..
sorry for any typos and stuff, my english is well..not good! lol
Very simple recipe for tortilla's, first thing i ever made :bounce:
Most people like 'm with chicken and stuff. I like to use brown beans.
what u need:
-brown beans (1 can is about 5 tortilla wraps)
-tortilla's ( I usually eat 2. for larger eaters 3 or 4 is probably enough)
-250 gr. of bacon cubes
-1 large onion
-1 or 2 toes of garlic
-a small can of mashed tomatoes (aka tomato paste)
-sugar
-salad
-creme fraiche ( after adding some to the beans add some milk to it in a bowl and stir to make it smoother)
-mayonaise & ketchup (preferably Heinz hot ketchup :cheers: )
-grated cheese
What to do:
slice the onion and the garlic into little pieces.
fry the bacon, just for a little while and add the onion.
when the onion and bacon is fried add the garlic and mashed potatoes, stir a bit and add the beans.
stir again before u add about a teaspoon of the creme fraiche. this is something u have to try out a bit but don't add too much. U don't want the beans to taste like creme fraiche and nothing else.
Now add some sugar. just a bit..like a teaspoon or something. u don't want it to become (too) sweet
U can also add some pepper if u want to spice it up a bit.
Since I like my beans to be soft and mooshy I always leave it cooking for about half an hour
when the beans are done, grab another pan for the tortilla's.
don't put the flame to high cause the outside will look good but the inside would still be raw.
so keep the flame low and first prepare one side then the other. the outside shouldn't be to crispy cause it will make it harder to fold and eat the damn thing.
so.. when the tortilla is done put it on a plate, use a spoon to put some of the beans on there. don't cover it all, just lay some down from center to one side in one broad line(hmmm how do i explain this)
anyways. spread a little bit of creme fraiche over the beans
some grated cheese, salad and ketchup and/or mayonaise.
now fold the "back" part of the tortilla over the beans and stuff towards the "front", and flip the "sides" so they lay on top of eachother and the beans. this way you kinda close the back so nothing will drip out while eating (hope you understand this part lol)
you can always experiment with this recipe. adding some meat or something or whatever u want to make it to your liking
enjoy :cheers:
I am the happiness fairy,
I have just sprinkeled happy dust on you.
So smile damnit, this shit is expensive!
