SINGAPORE MEI FUN
- 100g dried rice noodles
- 6 to 8 whole Shrimp (peeled and deveined)
- 2 whole Eggs
- 1 cup Shredded Napa Cabbage
- ½ cup shredded carrot
- ½ cup shredded red onion
- 1 fresh green pepper, shredded (I use half green and half red)
- 1 scallion or green onion, cut into 2 inch sections
- ⅓ cup Chinese Char Siu or sausage, finely sliced or shredded
- ½ +1 tablespoon vegetable oil
- ½ tablespoon golden curry powder
- 1 tablespoon cooking wine
- ½ tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons sesame oil
- ½ tablespoon oyster sauce (optional)
- 1 teaspoon sugar
- ½ teaspoon salt or as needed
- Pre-soak the rice noodles for around 20 to 30 minutes until soft and then drain.
- Heat up around ½ tablespoon oil in pan and make a thin omelet. Then shred the egg omelet on your cutting board after cooling down.
- Slice other ingredients and mix the stir fry sauce in a small bowl.
- Heat up around 1 tablespoon oil in wok over medium fire. Add shrimp and Char Siu meat or sausage or ham to fry for around 10 to 20 seconds until aroma. Add other side ingredients including carrot, green pepper, onion and cabbage to fry for another 30 seconds or until they are slightly soften.
- Spread the curry power on the mixture and mix well.
- Add rice noodles in and after that stir in the stir fry sauce in. Make quick movements to coat all the contents with stir fry sauce evenly.
- Add shredded egg omelet and scallions or green onions. Fry for another 20 second or so.
- Transfer out and serve hot.
COCONUT CURRY NOODLE SOUP
- 8 oz Chicken breast or thighs, boneless
- 3 Garlic cloves
- 1 tbsp Ginger, fresh
- 1 Lime
- 1 Red onion
- 4 cups Chicken broth
- 2/3 cup Coconut milk
- 3 tbsp Thai red curry paste
- 2 tbsp Fish sauce
- 6 oz Rice vermicelli noodles, dried
- 2 tbsp Oil
- 1 cup WaterInstructions
- In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
- Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it's too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.
- (Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).
BACON CREAM CHEESE DIP
- 8 oz whipped cream cheese
- 1 cup of mayonnaise
- 2 cups of shredded colby jack cheese
- 5 green onions, chopped
- 1 square cube of Crushed Garlic
- 1/2 cup of bacon, chopped into small pieces
- Mix all ingredients together in a large bowl and stir well.
- Serve immediately with chips
- Top with extra shredded cheddar, bacon & onion if desired.
CARROT CAKE SANDWICH COOKIES
1 cup unsalted butter, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
2 cups old -fashioned oats
1 cup grated carrot (3-4 medium carrots)
1/2 cup raisins
Pineapple Cream Cheese Filling
1. Preheat oven to 350*. Line several rimmed baking sheets with parchment paper.
2. In a large bowl, beat butter and sugars with a mixer at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at at time, beating well after each addition. Beat in vanilla.
3. In a medium bowl, whisk together flour, cinnamon, baking soda, salt, allspice, and ginger. With mixer on low speed, gradually add flour mixter to butter mixture, beating just until combined. Beat in oats, carrot, and raisins. Using a 1 1/2-tablespoon scoope, drop dough 2 inches apart on the prepared pans.
4. Bake until edges are golden brown, 11 to 14 mintes. Let cool completely on wire racks. Spread Pineapple Cream Cheese Filling onto flat side of half o cookies, Place remaining cookies, flat side down, on top of filling. Refigerate in an airtight container.
PINEAPPLE CREAM CHEESE FILLING
6 ounces cream cheese, softened
6 tablespoons unsalted butter, softened
1/4 teaspoon vanilla extract
3 cups confectioners' sugar
3 tablespoon crushed pineapple, drained.
1. -In a large bowl, beat cream cheese and butter with a mixer at medium speed until smooth. Graduall add confectioners' sugar, beating until smooth. Fold in pineapple. Use immediately.
SPICY HERBED BEAN SOUP
3 tbsp olive oil
2 onions, chopped,
2 celery stalks, cut in 1/2" pieces
1 red bell peppers, cut in 1/2 pieces
6 cloves garlic, finely chopped
1/2 cup chili powder
1 tbsp coriander powder
1 tbsp cumin powder
2 tsp dried oregano
1 tsp red pepper flakes
2 cans (14 1/2 oz each) cans dices tomatoes with juices
1 can (11 1/2 oz) tomato juice
1 can (6 oz) tomato paste
2 tsp salt, plus more to taste
8 cups chicken, cooked and diced.
2 cans (15 oz each) of Cannellini beans, drained & rinsed
1/2 cup dried lentils
3 cups broccoli florets
2 Zucchinis, cut in 1/2" thick rounds
2 yellow squash, cut in 1/2" rounds
1/2 cup freshly shredded Parmesan cheese
1/4 cup thinly sliced fresh basil
Heat oil in heavy large stockpot over medium heat. Add the chili powder, coriander, cumin, oregano, and red pepper flakes. Cook for two minutes. Stir in tomatoes, tomato juice, tomato paste, cheese rind, and 2 tsp of salt. Add broth, all beans, and lentils. Stir in broccoli, zucchini, and squash. Bring to a simmer over high heat. Decrease the heat to medium and simmer uncovered until lentils are soft and the mixture thickens slightly, stirring often for about 20 minutes. Season to taste with salt.
Gnocchi alla Romana
3 cups milk
1 1/2 teaspoons salt
Large pinch ground nutmeg (I use 1/2 teaspoon because I love nutmeg)
Large pinch pepper
1 cup plus 2 tablespoons semolina
2 large egg yolks, lighty beaten
1 cup freshly greated Parmesan cheese (about 3 ounces)
6 tablespoons butter (no substitutes)
1. Line bottom of 15 1/2 x 10 1/2 x 1-inch baking pan with aluminum foil. Generously oil the foil.
2. heat milk, salt, nutmeg and pepper in heavy 3-quart saucepan over medium-high heat just to simmering. Do not boil; reduce heat to medium low. Begin whisking or stirring milk briskly and add semolina in thin steady stream, taking care not to let lumps form.
Cook, stirring frequently, until thick enough for spoon to stand upright and unsupported in center of mixture, 5 to 10 minutes. Reduce heat to low; continue cooking, stirring constantly, until very thick, about 5 minutes longer. Remove from heat.
3. Add egg yolks, 3/4 cup of the cheese and 2 tablespoons of the butter to semolina mixture; stir until butter is melted and mixture is smooth.
4. Transfer mixture to prepared pan. Pat out with spatula to 3/8-inch thickness. Refrigerate uncovered until cold, at least 1 hour.
5. Heat oven to 425. Turn mixture out of pan onto flat surface; peel off foil. Cut gnocchi out of mixture with 2-inch round cutter. Arrange gnocchi overlapping in 10-inch shallow flameproff baking dish. Melt remaining 4 tablespoons butter in a small saucepan and drizzle over the gnocchi; sprinkle with remaining 1/4 cup cheese. Bake until tops of gnocchi are golden, 20 to 25 miutes.
MUSHROOM AND ONION EGG BAKE
1 tablespoon vegetable oil
4 green onions, chopped
4 ounces mushrooms, sliced
1 cup low-fat cottage cheese
1 cup sour cream
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
Dash of hot sauce
Preheat oven to 350 degrees. Grease shallow 1-quart baking dish. Heat oil in medium skillet over medium heat. Add onions and mushrooms; cook until tender. Set asid.
In blender or food processor, process cottage cheese until amost smooth. Add sour cream, eggs, flour, salt, pepper and hot sauce; process until combined. Stir in onions and mushrooms. Pour into greased dish. Bake about 40 minutes or until knife inserted near center comes out clean.
makes 6 servings.
CURRIED CHICKEN ROLLS
2 whole boneless , skinless, chicken breasts
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
1/2 medium-size onion, finely chopped
3/4 cup cooked rice
1/4 cup raisins
1 tablespoon chopped parsley
1 teaspoon curry powder
1 teaspoon brown sugar
1/2 teaspoon poultry seasoning
pinch of garlic powder
1 tablespoon vegetable oil
1/2 cup dry white wine
1 teaspoon instant chicken bouilion granules
Pound chicken breasts between 2 pieces of plastic wrap to 3/8 inch thickness; sprinkle with salt and pepper. Melt butter in medium-sized skillet over medium heat. Add onion; cook and stir about 3 minutes or until soft. Remove from heat. Add rice, raisins, parsley, curry powder, brown sugar, poultry seasoning and galic powder; mix well. Divide rice mixture into 4 equal portions. Spoon 1 portion onto each chicken breast. Roll up chicken jelly-roll fashion; secure with wooden toothpicks. Heat oil in large skillet over medium heat; add chicken rolls. Cook about 15 minutes or until brown on all sides. Add wine and bouillon. Cover, simmer 30 minutes or until chicken is tender.
Note: Be sure to remove the toothpicks before eating, these can be dangerous in food items if swallowed.
1/4 cup white vinegar
3 tablespoons soy sauce
2 tablespoons honey
1/4 teaspoon ground ginger
2 tablespoons peanut oil
8 chicken thigst, skinned
10 cloves garlic, coarsely chopped
1/2 to 1 teaspoon crushed red pepper
2 ounces Chinese rice stick noodles, cooked or 2 cups hot cooked rice
Combine vinegar, soy sauce, honey and ginger in small bowl; set aside. Heat oil in large skillet over medium-high heat. Add chicken; cook about 10 minutes or until evenly browned on both sides. Add garlic and red pepper; cook, stirring, 2 to 3 minutes. Drain off excess fat. Add vinegar mixture. Cover; reduce heat and simmer about 15 minutes or until chicken is tender. Uncover and cook about 2 minutes or until sauce has reduced and thickened. Serve with noodles or rice and desired vegetables.
Winter Salad (Warm)
|2 tablespoons||extra-virgin olive oil|
|2||small shallots (minced)|
|6 tablespoons||sherry vinegar|
|4 teaspoons||dijon mustard|
|3 cups||turkey (shredded cooked, or chicken, 12 ounces|
|1 large head||radicchio (thinly sliced)|
|1||large fennel bulb (cored and thinly sliced)|
large carrots (cut into matchsticks)
|2 tablespoons||walnuts (chopped & toasted)|
|¼ teaspoon||ground pepper|
|12||Boston lettuce leaves|
Crumbled goat cheese
Heat oil in a Dutch oven over medium heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a bowl with a slotted spoon.
Whisk shallots, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. Add turkey (or chicken), radicchio, fennel, carrots and walnuts. Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan and season with salt and pepper.
Divide lettuce leaves among 4 plates. Top with the warm salad and sprinkle with cheese.
Serves 2 Variation: Halve the ingredients and prepare the recipe in a large nonstick skillet instead of a Dutch oven.
Heat oil in a medium pan over medium heat. Add pears and cook, stirring occasionally, until they start to brown, Transfer
to a bowl with a slotted spoon. Whisk shallots, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. Add turkey (or chicken), radicchio, fennel, carrots and walnuts. Cook, stirring occasionally, until just wilted,
about 3 minutes. Return the pears to the pan and season with salt and pepper. Divide lettuce leaves among 4 plates. Top with the warm salad and sprinkle with cheese. Serves 2 Variation: Halve the ingredients and prepare the recipe in a large nonstick skillet
instead of a Dutch oven.
ALMOND TURKEY CASSEROLE
1 family sized can cream of mushroom soup, undiluted
1/2 cup mayonnaise
1/2 cup sour cream...
2 Tsp. chopped onion
2 Tsp. lemon juice
1 tsp. sal1/2 tsp. pepper
5 cups cubed cooked turkey
3 cups cooked white rice
4 celery ribs, chopped
1 can(8oz.) sliced water chestnuts, drained
1 cup sliced almonds.
1 1/2 cups crushed Ritz crackers
1/3 cup butter, melted
1/ cup sliced almonds
- In a large bowl, combine the soup, mayonnaise, sour cream, onion, lemon juice, salt and pepper. Stir in the turkey, rice, celery, water chestnut and almonds.
Return to the oven and bake until bubbly and golden brown, another 10-15 minutes. r 25-30 minutes. Combine the toppIng ingredients; sprinkle over turkey mixture.
Return to the oven and bake until bubbly and golden brown, another 10-15 minutes.
- I omitted the almonds and added frozen peas instead of the water chestnuts. No way was I going out to purchase anymore food items after all the cooking I have already done.
CREAMY TURKEY CASSEROLE
1 can (10 3/4oz).condensed cream of celery soup, undiluted
1 can(10 3/4oz) condnsed cream of mushroom soup, undiluted
1 can(10-3/4 oz. ) cream of onion soup, undiluted...
5 oz. process cheese(velveeta) cubed
1/3 cup mayonnaise
31/2 to 4 cups shredded cooked turkey
1 pkg. (16oz.) frozen broccoli florets or cuts, thawed
11/2 cups cooked white rice
1 can(8 oz.) sliced water chestnuts, drained
1 jar (4 oz.) sliced mushrooms, dreained
1 1/2 to 2 cups salsd croutons
Combine soups, process cheese and mayonnaise. Stir in the turkey, broccoli, rice, water chestnuts and mushrooms.
Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350 for 30 minutes; stir. Sprinkle with the croutons Bake until bubbly, 8-12 minutes longer.
HOMEMADE CORNBREAD DRESSING(STUFFING)
Homemade Cornbread Dressing
1-2 large baking pans of homemade cornbread;crumbled ( I use large sheet cake pans)
1 cup of dried bread crumbs
1 large carrot;finely grated
2 large diced onions (at least 1 1/2 cups)
1 stalk of finely diced celery
1 can evaporated milk
1 family size can cream of mushroom soup
2 sticks real butter melted
1/2 teaspoon black pepper
1/2 teaspoon salt( use to your personal taste)
2 Tablspoons dried rubbed sage
Broth from your baked turkey
I use one cup of turkey broth in a small pan and cook my onions and celery in it just until tender before adding them to the other ingredients.
In a large bowl combine all of the above ingredients and mix well. Put into one or two large pans and bake at 350 degrees until the top starts to brown. Stir once and continue to bake until the top is browned for a second time.
When making this dressing add the turkey broth to the bowl when mixing after you have mixed all other ingredients. I like to make mine a nice moist consistancy but not at all thin or soupy. When you are baking the dressing if you find it to be to dry you can always pour a little more broth over the top of it and then stir and continue baking
Prep time: 15 min. + chilling
Makes: about 5 dozen
1 pkg (8oz) cream cheese, softened
1/2 cup sour cream
1/4 cup picante sauce
2 Tbsp. taco seasoning
Dash garlic powder
1 can (4oz) chopped ripe olives, drained
1 can(4oz) chopped green chilies
1 cup(4oz) finely shredded cheddar cheese
1/2 cup thinly sliced green onions
8 flour tortillas (10 in.)
1. In a small bowl, beat the cream cheese. sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chilies, cheese and onions. Spread about 1/2 cup on each tortilla.
2. Roll tortillas up jelly-roll style and wrap in plastic. Refrigerate for 2 hours or overnight. Slice into 1 inch piece;serve with salsa.
Note: Pinwheels may be prepared ahead and frozen. Thaw in refrigerator.
OLD FASHIONED RAISIN PIE
4 C. water
4 C. raisins
1 C. light brown sugar
5 T. cornstarch...
1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. lemon juice
3 T. butter (not margarine)
1 tsp. vanilla extract
2, 9″ deep dish pie shells
Mix the water, raisins, brown sugar, cinnamon, salt, lemon juice and vanilla in a medium sauce pan over low heat. Continue to cook on low heat until raisins are plump. (I like to cook the mixture on low until it has reduced a little). Place the corn starch in a small cup and add a small amount of water to dissolve, then add it to your raisin mixture , stirring constantly until nice and thick. Set aside and cool for about 10 minutes then pour into one pie crust. Turn the other pie crust over on top of the first crust containing your filling. Pich edges together to make a top crust . Bake at 350 until crust are golden brown. Cool completely before cutting. Store at room temperature or in the refrigerator.
Vanilla ice cream
Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.
Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.
Autumn Salad with Apple Cider Vinaigrette
1/2 cup apple cider vinegar
2 teaspoons sugar
1/4 teaspoon salt
1 large golden beet, peeled, and thinly sliced
1 medium head radichio, torn
1(5-ounce) container arugula
1/2 cup pomegranate seeds
Apple Cider Vinegarette (below is the recipe)
1. In a medium saucepan, bring vinegar, sugar and salt to a boil.
2. In a medium bowl, place beet slices, Pour vinegar mixture over beets. Cover and refrigerate for at least 2 hours or overnight. Drain beets.
3.In a large bowl, combine beets, radicchio, arugula, and pomegranat seeds. Add Apple Cide Vinaigrette, toss
Apple Cider Vinaigarette
1/4 cup apple cider
2 Tablespoons canola oil
1 Tablespoon spicy brown mustard
1 Tablespoon apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper.
Whisk together in a medium bowl and pour over your sald before serving. Toss and enjoy!
Basic Sourdough Starter
3/4 cups plus 2 Tablespoons all purpose unbleached flour, or whole wheat flour
1/2 cup luke warm water
Place the flour and water into a glass or plastic container. Make sure it is at least a 2 quart container. Stir well and cover with plastic wrap and place in an area with an even room temperature. (On top of the refrigerator is a perfect place)
Each day for the next 4 days stir the starter and add 3/4 cups plus 2 Tablespoons flour and the 1/2 cup water.
Always stir before adding to the starter the next day. By the third day your starter should look bubbly and have a soured smell. By the 5th day it should be ready to use in your favorite sordough bread or other sourdough recipes.
Sourdough White Bread
Basic Sourdough Bread
1/4 cup (10 ounces) water
1 1/2 teaspoons yeast
2 cups sourdough starter
4 to 4 1/2 cups all-purpose flour
1 tablespoon salt
Combine the water and the yeast in the bowl of a stand mixer or in a large mixing bowl. I use my Kitchen-Aide mixer with the dough hook. Give the yeast a few minutes to dissolve completely. Stir in the sourdough starter until the starter is dissolved.
Add 4 cups of the flour and the salt, and stir . With the dough hook attachment and your mixer on low speed, knead the dough for about 8-10 minutes. Once the dough is together in a smooth shape turn it out onto a very lightly floured surface and need until it forms a smooth ball that will still be slightly tacky.
Place a tablespoon of oil in a glass bowl and plae the dough into the bowl,Turn it over a few times to coat with oil, then cover. Let the dough rise at warm room temperature until doubled in size about 1 1/2 to 2 hours.
Once risen, turn the dough out onto a lightly floured counter and divide it in two. Shape each half into balls and let them rest for 20 minutes. Meanwhile, grease two 8 1/2 x 4 1/2 loaf pans.
Shape each half into a sandwich loaf. Transfer the loaves to the loaf pans and cover loosely. Let the loaves rise until they're starting to puff over the rim of the pan, 1 to 1 1/2 hours.
Once the dough has risen to the top of the pans, preheat the oven to 400 degrees. Once oven is ready place bread on the lower rack. (not the bottom rack)
Baking time should be about 35-40 minutes or until golden brown and done inside.
I used this same recipe to make wheatbread. I used all 4 cups of wheat flour but you can also do half and half and use 2 cups white all purpose flour and 2 cups whole wheat.
After quiche is set firm in the middle, I remove from the oven and add the cheese.
Return to the oven until cheese is melted and then broil until lightly browned.
It didn't last 5 minutes after removing from the oven. Over half was eaten. Personally I love quiche after it has cooled to room temperature.
Today I made quiche for the boys, they absolutely love any type of filling in the quiche. Honestly that's a good thing for me because I always have eggs and usually pie crust in the freezer, but for filling I use whatever I have on hand. For the quiche I made today I used the Mesquite smoked deli turkey I had, (yep I said Deli Turkey! lol. ) It turned out really fantastic tasting even though I also used Mozzerella cheese on top instead of the usual Cheddar. Below you will find the recipe which is quick and easy, and remember , you can use any meats or veggies that you have on hand, or you just use veggies.
1 pre-made pie crust
1/2 cup diced onion
1 cup chopped frozen spinach (thawed and squeezed dry) or you can use chopped fresh spinach
1/2 cup chopped real bacon bits
2 sliced chopped Mesquite smoked deli turkey (Sarah Lee)
6 large eggs
1 cup shredded mozzerella cheese
Place eggs and milk in a bowl, mix well, add all ingredients except the bacon bits and cheese.
Sprinkle the bacon bits over the bottom of the pie crust, add egg filling and bake at 350 degrees until middle is set.
Remove from oven and top with mozzerella , return to oven until cheese is melted.
Once the cheeese has melted I like to turn on the broiler and brown the cheese just a little.
Once my sourdough was ready I rolled it out and put the butter, cinnamon & brown sugar on it , Then rolled loosely.
Once the dough was rolled I used a piece of plastic string to place under it, pulled like tying shoe laces and cut the rolls.
Once cut and placed on a jelly roll pan and baked, this is what they looked like.
I have had the best time expiermenting with this sourdough starter I made. I always use complete pancake & waffle mix, or I use Bisquick brand for the same thing. Today I used the Aunt Jemima complete to make these waffles but I added one egg, one cup of sourdough starter and enough milk to make it the right consistancy. It made awesome fluffy, thick and tastey waffles.
Sourdough Cinnamon Roll Recipe:
1 cup Sourdough Starter*
3/4 cup milk (heated approximately 1 minute in microwave)
2 tablespoons butter, room temperature
1 egg, room temperature
1 teaspoon salt
1/4 cup granulated sugar
3 1/4 cups bread flour or unbleached all-purpose flour
1 teaspoon instant active dry yeast
Cinnamon Filling (see recipe below)
Frosting (see recipe below)
Place all ingredients into a Kitchen Aide Mixer bowl with a dough hook and mix for 5-10 minutes on low to med-low speed until dough is forming a ball and stays together. Once it is to this point then take it out and roll into an oval shape and place in a bowl , cover with plastic wrap and let rest for 15 minutes.
Butter a 9 x 13 x 2-inch baking pan; set aside.
After dough has rested, roll and stretch the dough into approximately a 15 x 24-inch rectangle. Brush the softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.
With a knife, lightly mark roll into 1 1/2-inch sections. Slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and crisscrossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place rolls, cut side up, in prepared pan, flattening them slightly. The unbaked cinnamon rolls should not touch each other before rising and baking.
Remove from oven and let cool slightly. Spread prepared Butter Frosting over the cinnamon rolls while still warm.
Best served warm, but room temperature is also great!
2 tablespoons butter, melted or softened
1/2 cup firmly-packed brown sugar
1 teaspoon ground cinnamon
3/4 to 1 cup chopped nuts (optional)
Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional). NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.
1 cup powdered (confectioners) sugar1 teaspoons pure vanilla extract
2 tablespoons hot water (I used room temperature milk)
In a medium bowl, combine powdered sugar, vanilla extract, and hot water until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.
Two Options or Choices:
1. Refrigerating or Freezing Unbaked Cinnamon Rolls:
At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for one (1) month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.
If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking. If you rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking.
2. Bake Immediately After Making:
Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).
Preheat oven to 350 degrees F. Bake approximately 20 to 25 minutes in a regular oven until they are a light golden brown. A good check is to use an instant digital. I used my Kitchen-Aide Mixer with the dough hook instead of a bread machine. It was very simple and did not take but about 5-10 minutes on low to medium low speed.
I have loved Bread Puddings all of my life. I also love carrot cake and after making up my own recipe for carrot cake decided why not try a carrot cake bread pudding. After many attempts and a few failures I think I have perfected one that I love. The final outcome for my carrot cake bread pudding is in the recipe below. I hope you enjoy it as much as I do.
Rhonda's Carrot Cake Bread Pudding
3 to 4 cups stale cinnamon raisin bread cubed
1/4 cup Dunkin' Donuts vanilla coffee creamer
2 cups milk
1 teaspoon vanilla extract
1 teaspoon butter flavor extract
1 teaspoon cinnamon
1/4 cup very finely grated carrots
1 heaping teaspoon grated orange zest
1/4 cup golden raisins
1/4 cup shredded count
2/3 cup chopped pecans
1/2 package coconut cream instant pudding
1/2 cup powdered sugar
2 tablespoons milk
Cut the cinnamon raisin bread into cubes and Place into a large bowl.
Add the shredded carrots, coconut, chopped nuts (reserve 2 tablespoons of nuts for top)
In a large 4 cup measuring cup beat 5 eggs, milk, vanilla creamer & cinnamon.
Pour the egg mixture over the bread crumb mixture and stir well.
Pour into a regular size loaf pan , you can fill almost to the top since this will not raise. Add the 2 tablespoons chopped pecans to top of mixer.
Set the loaf pan into a baking dish and pour water around the loaf pan until about 2" deep. Bake at 350 degrees until middle is set when knife is inserted. Remove from oven and then move the bred pan from the water pan. Cool bread .
Mix the 1/2 cup of powdered sugar,1/2 pkg of coconut cream instant pudding, , and 2 tablespoons of milk. Stir until smooth.
Pour mixture over the top of the bread pudding once it has cooled for about 15 minutes. Serve when cooled or refrigerate until chilled.
Refrigerate any leftover bread pudding.
Beef and Balsamic Soup (Makes 2 Quarts)
3 tablespoons olive oil
2 1/2 pounds top sirloin steak, cubed
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2(8-ounce) packages, sliced mushrooms
1 small yellow onion, chopped
2 clovers garlic, minced
3 tablespoons all-purpose flour
1(32 -ounce) container beef broth
1 (2-pound) bag baby Yukon gold potatoes, halved
1(10-ounce) package frozen pearl onions, thawed
1/3 cup balsamic vinegar
1 tablespoon fresh thyme leaves
Garnish: sour cream and thyme leaves
1.) In a large Dutch oven, heat olive oil over medium-high heat. Toss beef with salt and pepper. Add beef to pot, and cook stirring requently, until browned, 7-8 minutes. Remove with slotted spoon, and set aside.
2.) Add mushrooms and chopped onion to pot; cook, stirring occasionally, until tender, 5 minutes. Stir in garlic; cook for 1 minute. Stir in flour, and cook for 2 to 3 minutes. Gradually stir in broth, potatoes, and reserved beef; bring mixture to a boil. Reduce heat, and simmer until potatoes are tender, 20-25 minutes.
3.) Stir in pearl onions, vinegar, and thyme; cook 10 minutes more. Garnish with sour cream and thyme leaves, if desired.
Sweet Potato-Sage Soup (Makes 1 & 1.2 Quarts)
4 slices thick-cut bacon, cut into 2-inch pieces
1 medium onion, chopped
3 cloves garlic, minced
1(32-ounce) container chicken broth
6 sage leaves
4 medium sweet potatoes, peeled and chopped
1 teasppon curry powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Garnish: cooked bacon, sage leaves
1.) In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, and set aside. Add onion to Dutch oven and cook until tender, about 10 minutes. Add garlic, and cook for 1 minute. Add broth, sage, potatoes, and curry; cover and cook until potatoes are tender, 20 to 25 minutes. Remove from heat, and let cool for 30 minutes. Puree potatoes with an immersion blender, or in 3 batches with a regular blender. (I use my Ninja) Return to heat, and add salt and pepper to taste. Garnish with bacon and sage, if desired.
(This is one of my favorite soups for fall, even my kids love it!)
Spicy Corn Chowder (Makes 2 quarts)
4 pablano chiles
1 teaspoon plus 3 tablespoons olive oil, divided
1 medium onion, chopped
2 garlic cloves, chopped
3 tablespoons all purpose flour
1 (32 ounce) container unsalted chicken broth
2 cups fresh corn kernels (about 4 ears)
2 cups Yukon gold potatoes, chopped
6 Roma tomatoes, chopped
1 teaspoon ground cumin
1 bay leaf
3 cups sheredded cooked chicken
1/4 cup chopped basil
Garnish: shredded cheddar cheese, roasted corn kernels, basil leaves
1). Preheat oven to 500 degrees. Line a rimmed baking sheet with foil; add chiles, and coat with 1 teaspoon olive oil. Roast until peppers look blistered, 15 to 20 minutes turning several times. Remove, and let cool enough to handle. Peel and remove seeds (do not rinse). Chop peppers; set aside. 2). In a Dutch oven, heat 3 tablespoons oil over medium heat. Add onion;cook until tneder, about 10 miutes. Add garlic, and cook for 1 minute. Stir in flour, and cook for 2-3 minutes. Gradually stir in broth. Add reserved peppers, corn, potatoes, tomatoes, cumin and bay leaf. Cook until potatoes are tender, 20 minutes, stirring occasionally. Stir in chicken and basil, and cook 10 minutes. Remove bay leaf. Garnish with cheese, corn kernels, and basil leaves , if desired.
Pulled Pork Posole (Makes 2 quarts)
2 tablespoons oil
2 cups chopped onion
3 cloves garlic
2 teaspoons Mexican chili powder
2(4-5 ounce cans) chopped green chiles
1 (28-ounce) can petite diced tomatoes
3 (15.5 ounce) cans white hominy, drained and rinsed
1 (32-ounce) container chicken broth
1 pound smoked pulled pork (no sauce)
1 teaspoon kosher salt or to taste
Garnish: thinly sliced radishes, fried corn totilla strips, lime wedges, fresh cilantro
In a dutch oven, heat oil over medium-high heat. Add onion and cook until softnened, about 8 to 10 minutes. Add chili powder, paprika, and red pepper;cook for 1 minute. Add chiles, tomatoes, hominy, and chicken broth. Bring to a boil, reduce heat, and cook for 30 minutes, stirring occasionally. Stir in pork, and cook for 15 minutes. Add salt to taste. Garnish with raidishes, tortilla strips, lime wedges, and cilantro, if desired.
Simple Mini Pot Pies
1 can of Grands buttermilk biscuits
1 can of Marie Calendar Chicken Pot Pie soup
Non stick spray
1 muffin pan
Spray muffin tin with non stick spray making sure to coat all areas inside the cups
Roll each biscuit on a lightly floured surface until flat and approximately 4 inches in diameter
Place each flat biscuit dough into the the muffin cup leaving edges outside to pinch togehter when filled.
Put one spoonfool of the un heated soup into the muffin cup
Bring edges of dough togehter and pinch until the tops are closed.
Once the edges are all sealed so none of the soup bubbles out, spray tops with non stick spray and bake in oven at 350 degrees until golen brown.
These make a nice quick meal served along with a small side salad.
Rhonda's Home made Vegetable Soup
1 1/2 pound of ground beef (or cooked beef roast shredded)
2 medium onions diced
1 can green beans (undrained)
1 can corn (undrained)
1 can carrots (undrained)
1 can peas (undrained)
1 can canelli beans (undrained)
1 can Chick Peas/Garbonzo beans (undrained)
2 cans diced tomatoes (undrained)
1 small head of cabbage (shredded or chopped coursley)
3 large potatoes diced
2 can tomato soup
1 Tablespoon basil
1/2 teaspoon black pepper
In a very large cooker, brown the ground beef and onion. Do not drain the ground beef. Add the canned tomatos, undrained along with the cabbage and potaoes. Add one cup water and let cook just until tender. Add all remaining cans of veggies and the basil, pepper, and the 2 cans of tomato soup. Let simmer until all items are cooked.
You can add any veggies you like and you can also use a jar of spagetti sauce instead of the tomato soup. I love using the spaghetti sauce with the garlic and basil. I always serve my soup with hot home made corn bread.
Breakfast Egg Cups
8-10 slices of white bread (depending on how many egg cups you make. 1 slice per muffin tin cup)
8-10 small or medium eggs. (don't use large eggs they will run over the pans)
4-5 slices of cheese (half slice per cup, or you can use shredded cheddar)
8-10 teaspoons spoons evaporated milk
5 pieces of crispy crumbled bacon, or you can use cooked, drained crumbled sausage
1/3 cup maple syrup
1 heaping Tablespoon real butter at soft temerature
you favorite herbs ( I use OLDE THOMPSON organic no salt seasoning , Got it at BJ's wholesale)
Spray muffin tins with a non stick spray, roll each slice of bread flat with a rolling pin.
Mix the syrup and butter together and spread one side only of the bread with the syrup and butter mixture. Place one slice of the flattened butter bread into the muffin cup with the buttered side being the inside of the cup.
Place your crumbled bacon or sausage in the bottom of the cup, just about a tablespoon in each cup.
Next break an egg into each cup, once again make sure you use small or medium eggs.
Place in oven on 350 degrees until the eggs are almost completely set. About 20 to 25 min.
Remove from oven and put 1 teaspoon of the evaporated mil on top of each cup, sprinkle with salt, pepper, herbs and then top with the cheese.
Place egg cups back into the oven and bake until the cheese has melted .
Egg cups should be set and the bread should be a golden crispy brown.
I remove the egg cups by taking a butter knife or a small spatuala around the edge of each cup.
We love to also put hot sauce such as Texas Pete, Tabasco etc. on ours
HOPE YOU ENJOY!!!!!!!!!!!!!!!!!!!!!!!
Rhonda's Honey Mustard Red Potato Salad
6-8 large red potatos
4-5 boiled eggs
1/2 cup mayonaise
1/4 cup mustard
1/4 cup organic honey (You can use any honey we just like the natural organic)
herbs ( I use dill weed)
Wash potatos and dry well
Slice potatoes thinly on a Mandaline or by hand. I cut the potato in half length wise then i slice it on the short end with my slicer.
Boil the potatoes just until tender and drain well. I always drain off the hot water and then run cold water over them until they are cold. Then I pour into a collindar until very drained.
Take the mayonaise, mustard, & honey and mix them in a large bowl, add the dill, salt, pepper then toss the potaoes in the mixture, In this recipe I like to grate the hard boiled eggs into the potato mixture and just toss lightly as not to break the potatoes.
Love this recipe and it is best to me when it is served just after making at room temp.
You can add more mayonaise or mustard & honey according to your own preferance.
HOPE YOU ENJOY!!! And if you try any of my recipes please post me a message as to how you or your family liked it.