Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Saturday, August 8, 2015

Pickled Cucumbers


Korean Pickled Cucumbers {Oi MuChim}
8 small cucumbers, quartered and cut into 2-2½ inches long
1 tablespoon very coarse salt
Buchu (garlic chives), cut into 2-2½ inches long, about 2 cups
3-4 green onions, cut into 2-2½ inches long
For the Sauce: 3 tablespoons Fine red pepper flakes
3 tablespoons vinegar
½ tablespoon soy sauce
1½ teaspoons sugar
1 tablespoon minced garlic
1 tablespoon Karari sauce (Korean fish sauce)
½ tablespoon sesame oil
½ tablespoon sesame seeds
Place prepared cucumbers in a medium sized bowl. Sprinkle
very coarse salt over the cucumbers and mix well. Set aside for 30 minutes.
Meanwhile, mix all sauce ingredients in a small bowl. Set aside.
After 30 minutes, rinse the cucumbers with water. Pat dry
cucumbers using a clean kitchen towel.
In a bowl, toss the cucumbers with the prepared sauce. 
Add the prepared garlic chives and green onions and toss
all of them together to coat evenly. Serve with rice.

Tuesday, April 21, 2015

Chocolate Ginger Pear Fudge Cake

Fondant aux Poires et au Gingembre

Preparation Time: 20 minutes
Cooking Time: 40 minutes


3 tbsp. Unsweetened Cocoa Powder
1/2 cup Granulated Sugar
2 Eggs
4 oz. Butter (room temperature)
3/4 cup Flour
1 tbsp. Yeast (or use flour with yeast incorporated)
3 Ripe Pears
1 tbsp. Shredded Fresh Ginger (or ginger powder)
Powdered Sugar to decorate
Butter for baking dish

How to Make It:

Preheat oven to 350°F
1. Butter baking dish.
2. Peel pears. Cut into thick slices. Place slices, going from the center to the edges, on bottom of baking dish. It should look like a multi-tipped star.
2. Combine flour, yeast, ginger, and cocoa powder. Stir.
3. In another bowl mix the butter and sugar until it is smooth.
4. Stir in 2 eggs, one at a time into butter cream. Slowly add flour mixture. Stir until homogenous.
5. Pour batter into baking dish over pears. Bake for about 30 minutes. Check to see that the fondant is cooked by inserting the blade of a knife. If it comes out clean, it's done. If not, continue baking until finished.
6. Turn off the oven, leave fondant inside, with oven door open, for 10 minutes.
7. Sprinkle top with powdered sugar and serve slightly warm or cold.

French classic

Eclair au ChocolatÂ… A delightful French classic!

Preparation Time: 1 hour
Cooking Time: 20 minutes

Ingredients (for 20 eclairs):

Eclair Dough:
2/3 cup Milk
2/3 cup Water
4 oz. Butter
1 cup Flour
5 Eggs
2 tsp. Granulated Sugar
Pinch of Salt

Chocolate Cream Filling:
6 oz. Unsweetened Baking Chocolate
1 cup Milk
4 Egg Yolks
1/2 cup Granulated Sugar
1/4 cup Flour

Chocolate Icing:
5 oz. Unsweetened Chocolate
2 oz. Butter
1/4 cup Water

How to Make It:

Eclair Dough:

Preheat oven to 425°F
1. In a pot, mix water, milk, butter, sugar, and salt.
Bring to a boil.
2. Once butter has completely melted, take off flame,
 and slowly pour in flour, stirring constantly.
3. Put pot back on flame and continue to work it with
 a wooden spoon. Continue stirring and kneading with
 spoon until the dough dries out and stops sticking to
 the sides of the pot.
4. Take off flame. Add eggs, one at a time, stirring
5. Fill a baking sac with batter. Butter a baking sheet.
Squeeze out "finger-sized eclairs" onto baking sheet,
6. Bake for 10 minutes. Then turn oven down to 385°F
 and bake another 10-12 minutes with the oven door open.
Voilà !

Chocolate Filling:

1. Melt chocolate (chopped) and milk in a pot, and
 bring to light boil, remove.
2. In a bowl, whisk yolks and sugar until it whitens.
3. Slowly add flour, stirring.
4. Slowly add chocolate and milk, stirring until homogenous.
5. Put back in pot, bring to light boil, stirring constantly,
 until cream thickens and becomes smooth.
6. When cream cools off (and eclairs have cooled off as well),
 you can begin filling the eclairs: Cut a small slit lengthwise,
 and then stuff with cream, using your baking sac or a small spoon.
Voilà !


Almost done! Hang in there! Chocolate eclair recipes are
 well-worth the time they take!!!
1. Melt chocolate with water in a small pot over a low flame.
2. Once melted add butter, whisking the whole time.
 Should look shiny and creamy!
3. Remove from heat. Spread a thin layer on each eclair, using a spatula.
4. Wait until icing hardens a bit to serve it.

Extra Moist Chocolate Truffle Cake

Chocolate Truffle Cake
 Extra Moist!

Gâteau Truffe… The ultimate French chocolate cake!

Preparation Time: 25 minutes
Cooking Time: 40 minutes
Refrigeration Time: 3 hours


9 oz. Unsweetened Baking Chocolate (or your favorite high-quality dark chocolate at 70% cocoa)
9 oz. Granulated Sugar
9 oz. Butter
6 Eggs (separate whites and yolks!)
Butter for cake pan

How to Make It:

Preheat oven to 350°F
1. Melt chocolate and butter in a bain-marie (double-boiler) without ever letting the water boil. Stir until smooth. Remove from heat and let cool.
2. Whisk egg yolks with the sugar and then gently stir in the chocolate.
3. Beat the egg whites until firm and "snowy". Gently stir into batter.
4. Pour 2/3 of batter into a buttered cake pan. Bake for 40 minutes. Put the remaining 1/3 of batter in the refrigerator -- it's going to make the truffle cream!.
5. Let cake cool off and then remove from cake dish. Very carefully, cut the cake into two disks (cut in half lengthwise.)
6. Whisk the remaining third of batter to give it a little volume and air.
7. Gently spread half of batter "cream" on one disk. Cover with other disk. Spread the rest of the batter on the top. Put in refrigerator for at least 3 hours.
Voilà! The best moist chocolate cake recipe!

BLINTZs from a friend


Yield: 6 servings
4 ounces cream cheese, softened
8 ounces small curd cottage cheese
3 eggs, plus one egg yolk
1/4 cup plus 1 Tbs. sugar
1/2 cup plus 2 Tbs. flour
1 teaspoon vanilla
3/4 cup sour cream
1/4 cup milk
1/4 cup butter, melted
1 teaspoon lemon peel, grated
1 tsp baking powder
1 cup fresh or frozen mixed berries, thawed
3/4 cup blackberry of blueberry syrup
Preheat oven to 350 degrees. Butter an 8-inch square
 dish with 2-inch high sides (2 quart pan).

BLINTZ: Place cream cheese, cottage cheese, the egg
yolk, 1 Tbs. of sugar, 1 Tbs. of flour and vanilla in a
 blender container. Blend on low speed until smooth,
 stopping and scraping down side of container once.
 Transer cheese mixture to bowl; set aside.
Do not wash blender.

Place the 3 eggs, sour cream, milk, butter and lemon
 peel in blender container. Blend on medium speed
 until smooth. Add combined 1/2 cup flour, 1/4 cup
 sugar and the 1 tsp. baking powder.
Blend on high speed until smooth.

Pour half of the batter into the baking dish. Drop smal
l spoonfuls of cheese mixture in evenly spaced rows
 on top of batter. Pour remaining batter on top.
Bake until puffy and edges begin to turn golden,
 about 45 minutes.

TOPPING: Combine berries and syrup in a small
 saucepan. Heat over low heat until warm, stirring
 occasionally. Cool blintz on wire rack for 5 minutes.
 To serve, cut into squares; top with berries.
 Makes 6-8 servings.


Servings: 6
1/2 c. margarine
1/4 c. sugar
2 eggs, beaten
3/4 c. milk
1 1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
8 oz. dry cottage cheese
2 eggs
8 oz. creamed cottage cheese
2-4 T. sugar
1/2 tsp cinnamon
pinch salt
dash vanilla
1 tsp. grated orange rind
1-2 oz. cream cheese
1-2 oz. sour cream
Cream together margarine and sugar. Beat in eggs
 and milk. Mix flour, baking powder and salt.
 Combine and blend all. Preheat oven to 350F.

Mix together filling ingredients. Pour half of batter
 into a greased 8x8 inch glass baking pan. Pour in
all of the filling and spread evenly. Cover with
 remaining batter. Bake 55 minutes. Cool slightly,
 cut into 12 pieces. Serve with sour cream and jam.

Can easily be doubled. Don't double salt or cinnamon.
 Use a 9x13 inch pan.


1-1/4 cups (10 oz.) Ricotta Cheese
1 cup (4 oz.) Shredded Swiss Cheese
1/4 cup confectioners sugar
1 teaspoon grated lemon rind
1 package (4 oz.) crepes (9-inch)
4 medium pears, cored and sliced 1/4-inch thick
2 tablespoons butter or margarine
1 teaspoon fresh lemon juice
2 tablespoons brown sugar
1/2 cup golden raisins
1/2 teaspoon cinnamon
1/2 cup chopped, toasted pecans
Stir together Ricotta and Swiss cheeses, confectioners
 sugar and lemon rind. Separate crepes according
to package directions. Place bout 2 tablespoons
 cheese mixture in center of each crepe.

Fold both sides over filling; fold top and bottom
 edge over center, forming squares. Place blintzes,
 seam-side down, in 13 x 9-inch baking dish.
 Cover with foil.* Bake at 350F
10 minutes or until heated through.

Meanwhile, in medium skillet, cook pears in butter
over medium heat 3 minutes or just until
crisp-tender. Stir in lemon juice, brown sugar,
 raisins and cinnamon; heat through. Pour over
blintzes. Sprinkle with chopped pecans. 10 servings

*At this point, blintzes can be refrigerated overnight.
 Let stand at room temperature 15 minutes before
baking. Bake 20 minutes or until heated through.


2 eggs
few shakes salt
1/2 cup flour
3/4 cup milk (whole, low or non fat)
Butter or margarine to grease the pan
FOR CREPES: Beat 2 eggs well and combine with
 salt and flour. Mix to a creamy consistancy. Add
 milk gradually and keep mixing so batter does not lump.
If lumpy, strain after mixing. Put aside or refrigerate.
(May be prepared a day or two in advance and kept in
 the refrigerator until ready to use. If you do this, bring it
back to room temperature before starting to make the crepes.)
 Also, mix well before starting and as you are making the
 crepes as the mixture tends to separate slightly.


Yield: 8 servings
12 ounces creamed cottage cheese
2 eggs, lightly beaten
1/2 cup flour
1/2 teaspoon baking powder
7 tablespoons sugar
2 tablespoons melted butter
Pinch salt
Dash Paprika, nutmeg
Combine cottage cheese, eggs, flour, baking powder,
sugar, butter and salt, mix thoroughly. Fill (to the top)
about 8 well- greased muffin cups. Top each with
dash of paprika and nutmeg.

Bake in a 350 degrees for about 1 hour. Muffins will
puff up high while cooking but will drop back down.
 Can also be made day ahead and reheated.
Serve plain or with sour cream.

Once a year abouth the fouth of July, we would go
 to Jersey for big sweet blueberries. She would make
 this sauce and it is so good!

Warm Blueberry sauce

1/4 cup sugar
1 Tablespoon flour
pinch of salt
1 cup of water
1 teaspoon fresh lemon juice
1 cup blueberries
1/2 Tablespoon unsalted butter
1/4 teaspoon cinnamon
In a saucepan, combine sugar, flour, water, salt,
 and lemon juice. Cook until mixture thickens slightly.
 Add the blueberries and cook over moderate heat,
stirring for one minute. Remove from heat, add butter,
 and stir until melted. Add cinnamon and stir.
Spoon sauce over


4 cups frozen spinach
3 tablespoons butter or extra virgin olive oil
2 cups scallions, chopped
1 tablespoon sesame oil
1 cup sharp cheddar cheese, grated
1 cup mozzarella, grated
Salt and pepper
Completely defrost the spinach and squeeze out any
 excess liquid. Add the butter or olive oil to a skille
t and saute the scallions about 2 minutes. Add the spinach
 and continue to cook about 5 minutes longer. Add the
 sesame oil, cheddar, and mozzarella, folding the spinach
 over the cheese until it melts. Season with salt and pepper
. Remove the filling from the pan and cool
before stuffing your blintz crepes.

Thursday, January 1, 2015

Hot Paprika Cream Schnitzel

INGREDIENTS1-1/2 pounds veal steak, cut into serving size pieces pounded thin
2 tablespoon chopped onion
1 cup sour cream
Salt, to taste
4 slices bacon, finely chopped
1 teaspoon Hungarian paprika
1 teaspoon red pepper flakes
1/2 cup tomato sauce
Fry the bacon until done, then add the veal, which has been cut into portions, and pounded thin and brown in the hot bacon fat. Add the onion and brown.
Season well with the paprika, pepper and salt. Stir in the sour cream and tomato sauce. Cover the pan and cook about 20 minutes. Serve cutlets covered with the sauce.


2 packages active dry yeast
1/2 cup warm water
4-1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
1/2 cup butter
2 eggs
2 egg yolks
1/2 cup dairy sour cream
1 teaspoon vanilla extract

2 tablespoons butter
10 ounces poppy seed, ground twice (may be purchased already ground in gourmet shops)
2 tablespoons honey
2 teaspoons lemon juice or vanilla extract
1/4 cup raisins, steamed
2 egg whites
1/2 cup sugar
1/4 cup finely chopped candied orange peel
2 teaspoons grated lemon peel

1 cup confectioners' sugar
2 tablespoons lemon juice

Soften yeast in warm water in a bowl.
Mix flour with sugar and salt. Cut in butter with a pastry blender or two knives until mixture has a fine, even crumb.
Beat eggs and egg yolks; mix with yeast, then stir into flour mixture. Add sour cream and vanilla extract; mix well.
Knead dough on floured surface for 5 minutes. Divide in half. Roll each half of dough into a 12-inch square. Cover.

Melt butter in a large saucepan. Add poppy seed. Stir-fry 3 minutes.
Add honey, lemon juice, and raisins to poppy seed. Cover and remove from heat; let stand 10 minutes.
Beat egg whites with sugar until stiff, not dry, peaks form. Fold in orange and lemon peels. Gently fold in poppy seed mixture.
Spread half of filling over each square of dough. Roll up, jelly-roll fashion. Seal edges. Place on greased baking sheets. Cover, let rise until doubled in bulk, about 1-1/2 hours.
Bake at 350 degrees about 45 minutes. Cool.

Blend sugar and lemon juice until smooth. Spread over rolls.
Makes 2 poppy seed rolls

Oi Moochim

INGREDIENTS1/2 cup distilled vinegar or rice vinegar
2 tablespoons soy sauce
Dash of dashida (dried soup stock made from essence of seafood or beef)
2 teaspoons sugar
2 teaspoons Gochuchang Paste, plus more to taste*
1 teaspoon toasted sesame oil
4 Korean or kirby cucumbers, thinly sliced
1 small white onion, halved and thinly sliced
1 tablespoon sesame seeds, toasted
Whisk together the vinegar, soy, dashida, sugar, gochuchang, and sesame oil in a large bowl. Add the cucumber and onion and stir until combined. Sprinkle with sesame seeds and let marinate at least 1 hour before eating.
Makes 6 servings
GOCHUCHANG PASTE (Seasoned Red Pepper Paste)
4 tablespoons gochuchang (available at Korean grocers)
1 tablespoon sugar
1 tablespoon sesame seeds
2 teaspoons sesame oil
Combine all ingredients in a small bowl. Mix well.

Friday, June 27, 2014

Potato Salad with bacon


  • Preparation
    6 to 8 medium potatoes (about 3 pounds), peeled and cut into 1-inch cubes
  • 1/2 pound bacon, cooked and crumbled
  • green onions, chopped
  • celery ribs, finely chopped
  • 2 tablespoons diced pimiento, drained
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • Garnishes: paprika, celery sticks
  1. Cook potatoes in boiling water to cover in a Dutch oven over medium heat 15 to 18 minutes or until tender. Drain and let cool slightly.
  2. Place potatoes in a large bowl. Add bacon, chopped green onions, and next 4 ingredients. Stir together mayonnaise and sour cream until blended. Pour over potato mixture, tossing gently to coat. Cover and chill at least 1 hour. Garnish, if desired.
Round white potatoes work well in this recipe. To lighten, use light mayonnaise and sour cream. To make ahead, peel and cut potatoes the night before, cover with water, and chill.

bacon wrapped shrimp recipe

1/4 cup sugar
1/4 cup lemon juice
2 tablespoons olive oil
4 teaspoons paprika
1 teaspoon each salt, pepper, curry powder, ground cumin and ground coriander
1/2 to 1 teaspoon cayenne pepper
18 uncooked jumbo shrimp, peeled and deveined
9 bacon strips, halved lengthwise

  1. In a small bowl, combine the sugar, lemon juice, oil and seasonings. Pour 1/4 cup marinade
  2.  into a large resealable plastic bag; add shrimp.
  3.  Seal bag and turn to coat; refrigerate for 30-60 minutes. 
  4. Cover and refrigerate remaining marinade for basting.
  5. In a large skillet, cook bacon over medium heat until cooked but not crisp.
  6.  Drain on paper towels
  7. . Remove shrimp from marinade; discard marinade.
  8.  Wrap each shrimp with a piece of bacon and secure with a toothpick.
  9. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  10.  Grill bacon-wrapped shrimp, covered, over medium heat or broil 4 in. from the heat for 5-10 minutes or until shrimp turn pink, turning and basting with reserved marinade.
  11.  Yield: 1-1/2 dozen.

Peach Cobbler

Two 15-ounce cans sliced peaches in syrup
1/2 cup (1 stick) butter
1 cup self-rising flour
1 cup sugar
1 cup milk
Homemade Whipped Cream, recipe follows
Cook's Note: If you don't have self-rising flour, substitute 1 cup all-purpose flour mixed with 1 1/2 teaspoons baking powder and 1/8 teaspoon salt
Homemade Whipped Cream:
2 cups whipping cream, chilled in the fridge
4 tablespoons sugar

Preheat the oven to 350 degrees F.

Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it's melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream

Homemade Whipped Cream:
Chill a large metal mixing bowl and the wire beater attachment in the freezer for about 20 minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. The mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter! Yield: 4 cups.

Recipe courtesy of 
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Thursday, April 24, 2014

Tangy chicken

Tangy chicken marinated and baked on 
wood skewers make an impressive and tasty appetizer.
Ingredients5 tablespoons honey
5 tablespoons low sodium gluten free soy sauce
6 tablespoons all natural creamy peanut butter
2 tablespoons chopped cilantro
2 tablespoons chopped basil
2 tablespoons fresh lime juice
2 pounds chicken breast (boneless and skinless)
Bamboo skewers
  1. Preheat the oven to 375 F
  1. Place the skewers in a deep pan and fill the pan with water. Soak the skewers for about 15 minutes before proceeding. This will prevent the skewers from burning during the cooking process
  1. In a medium-sized mixing bowl, combine honey, soy sauce, peanut butter, cilantro, basil and lime juice; mix until well combined. Pour half of the mixture into a small bowl and set aside. One half will be used to marinate the chicken, while the other will be used as a dipping sauce. Be sure to keep these two halves separated to prevent contamination from the raw chicken
  1. Using a meat tenderizer, pound out the chicken breast until it is about 1⁄4-inch thin and cut each into long strips about 1 inch wide. Place the chicken strips into the medium size bowl with the sauce and mix well until the chicken is completely coated. Cover the mixing bowl with plastic wrap and place the bowl in the refrigerator for 20 minutes to marinate
  1. After the chicken has marinated, roll each chicken strip into a ball and place it onto a water-soaked skewer. Place the skewers onto an aluminum foil-lined baking sheet. Discard the sauce used to marinate the chicken
  1. Place the baking sheet into the preheated oven for about 25 minutes until the chicken is cooked through and the color has reached a nice golden brown
  1. Place the cooked skewers on a serving platter along with the previously set aside dipping sauce and enjoy

Monday, March 24, 2014

Mu Shu Pork

4teaspoons cornstarch, divided
8teaspoons soy sauce, divided
5teaspoons dry sherry, divided
8ounces boneless lean pork, cut into matchstick pieces
3dried mushrooms
2dried wood ears
1tablespoon water
1/2teaspoon sugar
1teaspoon sesame oil
7teaspoons vegetable oil, divided
2eggs, lightly beaten
1teaspoon minced fresh ginger
1/2cup sliced bamboo shoots (1/2 of 8-ounce can), cut into matchstick pieces
1small carrot, shredded
1/2cup chicken broth
2cups bean sprouts (about 4 ounces)
2green onions with tops, cut into 1-1/2-inch slivers
1/2cup hoisin sauce
16Mandarin Pancakes (recipe follows)
1. For marinade, combine 1 teaspoon cornstarch, 2 teaspoons soy sauce and 2 teaspoons sherry in large bowl. Add meat; stir to coat. Let stand 30 minutes.
2. Meanwhile, place dried mushrooms and wood ears in small bowl; cover with hot water. Let stand 30 minutes; drain. Squeeze out excess water. Cut off and discard mushroom stems; cut caps into thin slices.
3. Pinch out hard nobs from center of wood ears; discard. Cut wood ears into thin strips.
4. For sauce, combine remaining 3 teaspoons cornstarch, 6 teaspoons soy sauce and 3 teaspoons sherry in small bowl. Add water, sugar and sesame oil; mix well.
5. Heat 1/2 teaspoon vegetable oil in small nonstick skillet over medium-high heat. Add 1/2 of eggs, tilting skillet to cover bottom. Cook eggs just until set. Loosen edges and turn omelet over; cook 5 seconds. Remove omelet from skillet. Repeat with another 1/2 teaspoon vegetable oil and remaining eggs.
6. When omelets are cool, cut in half. Stack halves; cut crosswise into thin strips.
7. Heat remaining 6 teaspoons vegetable oil in wok or large skillet over high heat. Stir in ginger. Add meat; stir-fry until meat is no longer pink in center, about 2 minutes. Add mushrooms, wood ears, bamboo shoots, carrot and chicken broth; stir-fry 2 minutes. Add bean sprouts and onions; stir-fry 1 minute.
8. Stir cornstarch mixture; add to wok. Cook, stirring constantly, until sauce bubbles and thickens. Stir in omelet strips.
9. To serve, spread about 2 teaspoons hoisin sauce onto each pancake. Spoon about 3 tablespoons pork mixture down center. Fold over bottom; roll up.
Mandarin Pancakes
Makes about 20 pancakes
2cups all-purpose flour
3/4cup boiling water
2tablespoons sesame oil
1. Place flour in bowl; make well in center. Pour in boiling water.
2. Stir flour mixture with wooden spoon until dough looks like lumpy meal.
3. Press dough into ball. On lightly floured surface, knead dough until smooth and satiny, about 5 minutes. Cover with clean towel and let rest 30 minutes.
4. Roll dough into 10-inch long log. Cut into 1-inch pieces; cover with plastic wrap.
5. Cut each piece of dough in half, keeping remaining dough pieces covered. Roll each half into ball; flatten slightly. On lightly floured surface, roll each dough piece into 3-inch circle; brush with small amount of sesame oil. Stack two dough circles together, oil-side in.
6. Roll the pair of dough circles together into 6- to 7-inch circle with rolling pin; cover and set aside. Repeat with remaining dough, keeping remaining dough pieces covered.
7. Heat nonstick skillet over medium-low heat. Cook pancakes, one pair at a time, turning every 30 seconds, until cakes are flecked with brown and feel dry, 2 to 3 minutes. (Be careful not to overcook pancakes or they will become brittle.)
8. Remove pancakes from pan. Separate each pancake into two pancakes while still hot. Stack pancakes on plate; keep covered while cooking remaining pancakes. Fold pancakes into quarters and arrange in serving basket. Serve immediately.
Note   Pancakes can be prepared ahead and refrigerated or frozen in resealable plastic bags.
Note   To reheat, wrap pancakes in clean towel (thaw completely, if using frozen). Steam over simmering water 5 minutes.

Mandarin Orange Chicken

4boneless skinless chicken breasts (about 1/4 pound each)
1/8teaspoon salt
1/8teaspoon black pepper
 Nonstick cooking spray
1/2cup finely chopped onion (about 1 small)
1/2cup orange juice
2teaspoons minced fresh ginger
1teaspoon sugar
2teaspoons cornstarch
1/4cup cold water
1can (11 ounces) mandarin orange segments, drained
2to 3 tablespoons finely chopped fresh cilantro
2cups hot cooked rice
 Additional fresh cilantro (optional)
1. Pound chicken slightly between 2 pieces of plastic wrap to 1/4-inch thickness using flat side of meat mallet or rolling pin. Broil chicken 6 inches from heat source 7 to 8 minutes on each side or until chicken is no longer pink in center. Or, grill chicken on covered grill over medium-hot coals 10 minutes on each side or until chicken is no longer pink in center. Sprinkle with salt and pepper.
2. Spray medium nonstick saucepan with cooking spray; heat over medium heat until hot. Add onion; cook and stir about 5 minutes or until tender. Add orange juice, ginger and sugar. Heat to a boil.
3. Combine cornstarch and water in small bowl; add to juice mixture, stirring until thickened. Boil 1 minute, stirring constantly. Stir in orange segments and cilantro. Serve chicken over rice; top with sauce. Garnish as desired.

Chicken and Vegetables with Mustard Sauce

1tablespoon sugar
2teaspoons cornstarch
1-1/2teaspoons dry mustard
2tablespoons reduced-sodium soy sauce
2tablespoons water
2tablespoons rice vinegar
1pound boneless skinless chicken breasts
4teaspoons vegetable oil, divided
2cloves garlic, minced
1small red bell pepper, cut into short thin strips
1/2cup thinly sliced celery
1small onion, cut into thin wedges
3cups hot cooked Chinese egg noodles (3 ounces uncooked)

1. Combine sugar, cornstarch and mustard in small bowl. Blend soy sauce, water and vinegar into cornstarch mixture until smooth. Cut chicken into 1-inch pieces.
2. Heat 2 teaspoons oil in wok or large nonstick skillet over medium heat. Add chicken and garlic; stir-fry 3 minutes or until chicken is cooked though. Remove and reserve.
3. Add remaining 2 teaspoons oil to wok. Add bell pepper, celery and onion; stir-fry 3 minutes or until vegetables are crisp-tender.
4. Stir soy sauce mixture; add to wok. Cook and stir 30 seconds or until sauce boils and thickens.
5. Return chicken with any accumulated juices to wok; heat through. Serve over Chinese noodles. Garnish with celery leaves, if desired.



Barbecued Pork

1/4cup soy sauce
2tablespoons dry red wine
1tablespoon brown sugar
1tablespoon honey
2teaspoons red food coloring (optional)
1/2teaspoon ground cinnamon
1green onion with top, cut in half
1clove garlic, minced
2whole pork tenderloins (about 12 ounces each), trimmed
 Green onions (optional)

1. Combine soy sauce, wine, sugar, honey, food coloring, cinnamon, onion and garlic in large bowl. Add meat; turn to coat completely. Cover and refrigerate 1 hour or overnight, turning meat occasionally.
2. Preheat oven to 350°F. Drain meat, reserving marinade. Place meat on wire rack over baking pan. Bake 45 minutes or until no longer pink in center, turning and basting frequently with reserved marinade.
3. Remove meat from oven; cool. Cut into diagonal slices. Garnish with green onions, if desired.

Sunday, March 16, 2014

Pecan Pie Muffins

(c) Clarkson Potter 2008
Trisha's Southern Kitchen
Breakfast for Supper

From Trishas Kitchen

Trisha's Pecan Pie Muffins (03:41)
Total Time:
30 min
10 min
20 min
Yield:9 servings

Breakfast Muffin Baking

Nonstick cooking spray
1 cup chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour
2 large eggs
1 1/3 sticks butter, melted
Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.

In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.

In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.

Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes..

Cook Notes: This recipe also makes great mini-muffins; just shorten the baking time by 5 minutes.

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