Dumplings

By | | , ,
Comments Off on Dumplings

 

Yield: 6

Dumplings

Dumplings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3⁄4 cup milk
  • 4 tablespoons oil

Instructions

  1. In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
  2. Drop by tablespoonfuls into simmering soup.
  3. Cover and simmer for 15 to 20 minutes.
  4. Serve immediately.
  5. Yield: 4 to 6 servings.
© Laurie
image
 

Banana Cream Pie

By | | , ,
Comments Off on Banana Cream Pie

 

Yield: 8

Banana Cream Pie

Banana Cream Pie
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • http://www.kaaatieharvey.com/the-best-homemade-banana-cream-pie/
  • CRUST:
  • ¾ cup graham cracker crumbs
  • ¾ cup pretzel crumbs
  • ¼ cup sugar
  • ⅓ cup butter, melted
  • FILLING:
  • 3-4 bananas, sliced
  • ¾ cup sugar
  • ¼ cup cornstarch
  • ¼ t salt
  • 3 cups milk
  • 3 egg yolks, slightly beaten
  • 2 t vanilla
  • 2 T butter

Instructions

  1. Preheat oven to 375°. In a food processor, turn your graham crackers and pretzels into crumbs. Add sugar and melted butter, mix until combined. Press into an ungreased pie pan and bake for 8-10 minutes and allow to cool.
  2. In a medium saucepan, combine sugar, cornstarch, salt. Add milk and stir until dry ingredients are dissolved. Cook over medium heat, stirring constantly, until your pudding thickens and begins to boil. **This takes 15-20 minutes and you really need to babysit this mixture to keep it from burning on the bottom**
  3. Once your pudding has started to boil, add a small spoonful of it to the beaten egg yolks, blend quickly. Add the yolks to your pudding, stirring constantly and remove from heat.
  4. Add vanilla and butter, mix well.
  5. Arrange your first layer of sliced bananas on the cooled crust.
  6. Top with half of the pudding mixture.
  7. Arrange a second layer of sliced bananas on the pudding.
  8. Cover with the remaining pudding. Refrigerate for at least 3 hours.
  9. Top with whipped cream and more bananas!
© Laurie
image
 

Swiss Steak

By | | , , ,
Comments Off on Swiss Steak

SwissstkBblog

Yield: 4

Swiss Steak

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 1 pound round steak
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 2 tablespoons oil
  • 1 16 oz can tomatoes -- cut up
  • 1 medium onion -- sliced
  • 1 stalk celery -- sliced
  • 1 medium carrot -- thinly sliced
  • 1/2 teaspoon Worcestershire sauce
  • hot cooked noodles or potatoes

Instructions

  2. Cut meat into 6 serving size pieces.
  3. Combine flour and salt; pound 2 tablespoons of the flour mixture into meat. In a 10 inch skillet brown meat on both sides in hot oil.. Drain off excess fat.
  4. Add undrained tomatoes, onion, celery, carrot, and Worcestershire. Cover and cook over low heat about 1 1/4 hours or till meat is tender.
  5. Remove meat to a serving platter; keep warm. Skim off excess fat from tomato mixture. Combine 1/4 cup cold water and the remaining flour mixture; stir into tomato mixture. Cook and stir till thickened and bubbly. Cook and stir 1-2 mintues more. Pass with meat. Serve meat and sauce with hot cooked noodles or mashed/boiled potatoes.
© Laurie

Banana Nut Bread

By | | , , , ,
Comments Off on Banana Nut Bread

Yield: 10 servings

Banana Nut Bread

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 3/4 cups flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2/3 cup sugar
  • 1/3 cup butter, softened
  • 2 eggs
  • 2 tblsp milk
  • 1 cup ripe banana, mashed
  • 1/2-3/4 cup walnuts, chopped

Instructions

  2. In small bowl, stir together flour, baking powder, soda and salt. Set aside. In a larger bowl, beat sugar and butter until light, scraping bowl often. Add eggs, one at a time, and the milk, beating until smooth. Add flour mixture and banana alternately to creamed mixture, beating until smooth after each addition. Fold in nuts. Turn batter into a lightly greased 8x4x2 inch loaf pan. Bake in a 350 degree overn for 60-65 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan10 minutes. Remove from pan; cool on rack. For easier slicing, wrap and store overnight.

Nutrition Information

Serving Size

10
Amount Per Serving Calories 306Total Fat 15gSaturated Fat 4gCholesterol 16mgSodium 368mgCarbohydrates 37gSugar 15gProtein 9g
© Laurie
Cuisine: Breads
banananutbread
Yield: 10 servings

Banana Nut Bread

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 3/4 cups flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2/3 cup sugar
  • 1/3 cup butter, softened
  • 2 eggs
  • 2 tblsp milk
  • 1 cup ripe banana, mashed
  • 1/2-3/4 cup walnuts, chopped

Instructions

  2. In small bowl, stir together flour, baking powder, soda and salt. Set aside. In a larger bowl, beat sugar and butter until light, scraping bowl often. Add eggs, one at a time, and the milk, beating until smooth. Add flour mixture and banana alternately to creamed mixture, beating until smooth after each addition. Fold in nuts. Turn batter into a lightly greased 8x4x2 inch loaf pan. Bake in a 350 degree overn for 60-65 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan10 minutes. Remove from pan; cool on rack. For easier slicing, wrap and store overnight.

Nutrition Information

Serving Size

10
Amount Per Serving Calories 306Total Fat 15gSaturated Fat 4gCholesterol 16mgSodium 368mgCarbohydrates 37gSugar 15gProtein 9g
© Laurie
Cuisine: Breads

Crusty Wheat Rolls

By | | ,
Comments Off on Crusty Wheat Rolls

crustyrolls

Yield: 8 rolls

Crusty Wheat Rolls

Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes

Ingredients

  • •1 cup water
  • •1 tablespoon olive oil
  • •1-1/2 teaspoon salt
  • •1 -1/2 teaspoon sugar
  • •1-1/2 cup all-purpose unbleached flour
  • •1-1/2 cup wheat flour
  • •1 teaspoon yeast
  • Glaze
  • •¼ cup water + ½ teaspoon cornstarch mixed in 2 cup pyrex container and heated in microwave for 20 seconds on HIGH or until thick.

Instructions

  2. Heat 1 cup tap water in the microwave on HIGH for 1 minute, or until water reaches 110-114 degrees. Pour a small amount into a custard dish and add yeast, proof until foamy.
  3. Add flours, water, olive oil, salt, sugar, and yeast to mixer bowl. Mix until it does not stick to the side and pulls away.
  4. Change to dough hook and process on #2 for 2 minutes to knead. Transfer dough to greased bowl, cover with plastic wrap, and put in microwave where you have heated a pyrex cup of water (to keep humidity high). Let dough rise to double the original size, about 1 hour, and remove the dough onto a floured surface.
  5. For dinner rolls divide dough in half (2 pieces), then cut each half in half (4 pieces) and finally, divide each of those pieces in half again resulting in 8 rolls. Form into balls.
  6. Cover a cookie baking sheet with a silicone baking mat or parchment paper. Lightly scatter cornmeal over the sheet before placing the round dough balls onto the cookie sheet--evenly spaced from each other.
  7. Cover dough balls with a tea towel and set in a warm place for about 45 minutes or until risen almost double.
  8. Brush rolls with cooled cornstarch glaze. Use a serrated knife to make a small gash in the top.
  9. Bake in 375 degree pre-heated oven for 35 minutes until crust is crisp and brown.
© Laurie

 

Lemon Meringue Pie

By | | , ,
Comments Off on Lemon Meringue Pie

image

Yield: 6 servings

Lemon Meringue Pie

Lemon Meringue Pie
Prep Time 30 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours 15 minutes

Ingredients

  • Pastry
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water
  • Filling
  • 3 egg yolks
  • 1 1/2 cups sugar
  • 1/3 cup plus 1 tablespoon cornstarch
  • 1 1/2 cups water
  • 3 tablespoons butter or margarine
  • 2 teaspoons grated lemon peel
  • 1/2 cup lemon juice
  • 2 drops yellow food color, if desired
  • Meringue
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • 1/2 teaspoon vanilla

Instructions

  2. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  3. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  4. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
  5. Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  6. Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.
  7. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
  8. Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.
© Laurie

 

Quinoa and Black Beans

By | | , , ,
Comments Off on Quinoa and Black Beans

image

Yield: 10 servings

Quinoa and Black Beans

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Instructions

  1. Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  2. Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  3. Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 789Total Fat 14gSaturated Fat 2gSodium 1248mgCarbohydrates 144gSugar 18gProtein 28g
© Laurie

Wheat Sub Buns

By | |
Comments Off on Wheat Sub Buns

image

Yield: 4 servings

Wheat Sub Buns

Wheat Sub Buns
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes

Ingredients

  • Wheat Flour 1 cup / 120 grams
  • All Purpose Flour - 1 cup / 120 grams
  • Salt - to taste
  • Sugar - 1 tblsp
  • Olive Oil - 1 tblsp
  • Active Dry Yeast - 1/2 tblsp
  • Warm Water - 1 cup / 250 ml or as needed
  • Sesame Seeds as needed

Instructions

  2. Take a small bowl, add warm water in it. Sprinkle some yeast over it, add some sugar in it and mix well. leave it aside for 5 mins.
  3. Meanwhile, pre-mix the wheat flour, regular flour, salt in bowl. Add in oil, water and yeast mixture and mix well. Knead in mixer 2 minutes.
  4. Transfer this dough into a greased mixing bowl and cover it with plastic wrap and set it aside for a couple of hours, or until doubled.
  5. Divide the dough into two equal portions. Take one portion out and flatten it slightly. Pinch the top portion over it and the bottom portion too, so that it forms into a fat log. Roll the log, so that it forms into a long sausage shape. Repeat for second log.
  6. Place the logs onto a greased foil lined tray and leave it to rise for a hour.
  7. Before 10 mins of the final rising time, preheat the oven to 400 Degree F.
  8. When it has doubled in size. Brush the top with water. Sprinkle it with sesame seeds. Use a knife and make slashes on the rolls.
  9. Bake this in a oven for 30 - 40 mins till it is golden on top and when you tap the top it should sound hollow. Brush the rolls with olive oil or butter.

Notes

This recipe is good for the veg sandwiches.

© Laurie

 

Teriyaki Sauce

By | | ,
Comments Off on Teriyaki Sauce

Yield: 1 cup

Teriyaki Sauce

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • Sauce:
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 2 tablespoons sweet rice wine
  • 1 tablespoon, plus 2 teaspoons brown sugar
  • 1/4 cup sugar
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons minced ginger
  • Glaze:
  • 1/2 tablespoon cornstarch
  • 1 tablespoon water

Instructions

  2. To make sauce: Combine ingredients in a saucepan on medium heat until the sugar is dissolved.
  3. To make glaze: Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened.
© Laurie

 

Garlicky Angel Hair Pasta and Grape Tomatoes

By | | , ,
Comments Off on Garlicky Angel Hair Pasta and Grape Tomatoes

garlicky

Yield: 4 servings

Garlicky Angel Hair Pasta and Grape Tomatoes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 pt. grape tomatoes (about 20 oz.)
  • 1 tsp. plus 3 Tbs. extra-virgin olive oil; more for the baking sheet
  • Kosher salt
  • 4 large or 5 small cloves garlic
  • Large pinch crushed red pepper flakes
  • 12 large fresh basil leaves
  • 5 oz. dried angel hair pasta
  • Freshly ground black pepper
  • 1/3 cup freshly grated Parmigiano-Reggiano

Instructions

  2. Bring a large pot of salted water to a boil. Adjust an oven rack to the upper-middle position and heat the broiler to high. Line a large rimmed baking sheet with foil and rub it with oil. Toss the tomatoes with 1 tsp. oil and about 1/4 tsp. salt. Spread them on the baking sheet. Broil, shaking the pan occasionally, until they're cracked, very soft, and shrunken, about 20 minutes; they'll be blackened in places.
  3. Meanwhile, chop the garlic and put it in a small saucepan, along with 3 Tbs. oil and the red pepper flakes (see "An easy way to peel a lot of garlic") . Bring to a simmer over medium heat and cook until the garlic just begins to turn golden, about 1 minute. Remove from the heat and let the oil steep.
  4. Stack the basil leaves on top of one another and roll them into a cigar shape. Slice across the cigar to create thin, but not ultra-thin, ribbons (about 1/4 cup).
  5. When the tomatoes are done, cook the pasta until tender, 3 to 4 minutes. Drain the pasta and return it to the pot. Immediately toss it with the garlic oil (and the garlic) and 1/2 to 1 tsp. salt. Grind lots of fresh pepper over the pasta, add the broiled tomatoes and the basil, and toss to combine well. Add half the Parmigiano, toss again, and immediately turn out into warm bowls. Top with the remaining cheese.
© Laurie