Sunday, February 11, 2024

Egg Roll In a Bowl

Egg Roll In a Bowl



* 1 lb. ground pork (can substitute with ground chicken, Turkey, or beef)
* 1 white onion, diced
* 1 tablespoon sesame oil
* 1 tablespoon rice vinegar
* 2 teaspoons minced fresh garlic
* 1 teaspoon ground ginger
* ¼ cup low sodium soy sauce
* 1 (16 ounce) bag coleslaw mix or 1 shredded cabbage & 1/2 cup grated carrots
* 2 green onions, thinly sliced
* Salt and pepper, to taste
* 1 tablespoon hoisin sauce
1. Brown pork on medium high then drain.
2. Add onion, sesame oil & rice vinegar. Cook, stirring til onion is tender.
3. Add garlic, ginger, soy sauce, hoisin sauce, cabbage & carrots. Cook, stirring, until cabbage is wilted. About 6-7 minutes.
4. Stir in green onions and salt & pepper to taste and SERVE alone or over rice/noodles or caulirice.
Serves 4
Spicy aioli: 1/2 cup Mayo, 1 Tbsp sriracha, 1/2 lime juice & zest

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Sunday, February 4, 2024

Buttermilk Biscuits

 


Buttermilk Biscuits


2 1/2 cups flour 

3 teaspoons baking powder 

Half a teaspoon of soda 

1/2 teaspoon salt 

One stick cold butter 

One cup, buttermilk ice cold 


Sift together, flour, baking powder, soda, salt. Cut butter in until they find crumble is obtained. 

Add in 1 cup buttermilk and mix by hand to form a soft dough. 

Form a square of dough with hands. Cut in half and Stack. Use hands to gently spread dough. Cut and re-stack. Repeat several times cut biscuits with small glass. Grease skillet or pan. Place biscuits together, sides touching. Bake at 450 for 15-20 minutes. 

For blueberry buttermilk biscuits, spread though to approximately 1/4- 1/2 inch thick. Grease muffin pans. Use biscuit cutter to cut a biscuit round. Place in muffin tin and spread dough upside. Placed approximately 1 tablespoon. Sugared blueberries into the muffin tin. Cover with cap of dough. Brush tops with mixture of buttermilk, butter, and a bit of sugar. Bake at 450° for 10 to 12 minutes.

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Thursday, December 14, 2023

Red Velvet Christmas Poke Cake

 




INGREDIENTS

  • For the cake:
  • box red velvet cake mix (ingredients needed to mak oil & water)
  • For the filling:
  • boxes 3.4 oz Instant Vanilla Pudding Mix
  • 4 cup Milk
  • 2 cup heavy whipping cream
  • Green food coloring
  • For garnish:
  • Red sprinkles optional
  • Green sprinkles optional
  • Snowflakes and white chocolate curls optional
  • INSTRUCTIONS

    1. Preheat oven to 350 degrees F. Butter a 9-x-13” pan and sprinkle with flour.

    2. Prepare cake mix according to box instructions.

    3. Pour into prepared baking dish and bake until a toothpick inserted in the middle of the cake comes out clean, about 25 minutes.

    4. Remove the cake from the oven

    5. Using the back of a wooden spoon, poke holes all over the cake.

    6. Combine milk and pudding mix and whisk until well blended.

    7. Pour pudding over cake making sure it gets down into holes.

    8. Refrigerate cake for several hours to allow pudding to settle and set up

    9. To make green topping, mix heavy cream until soft peaks form, add green coloring (add a few drops at a time, to desired color)and mix to combine

    10. Spread green topping evenly over the top of cake and sprinkle with white chocolate curls and red, green sprinkles and snowflakes

    11. Refrigerate until ready to serve

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Christmas Festive Poke Cake





Christmas Poke Cake
Festive Holiday Poke Cake
Recipe
Ingredients:

1 box of white cake mix (plus ingredients needed for the cake mix, typically eggs, water, and oil)
1 box of strawberry-flavored gelatin
1 cup boiling water
1/2 cup cold water
1 box of instant vanilla pudding mix
1 1/2 cups cold milk
1 tub of whipped topping (like Cool Whip)
Assorted holiday-themed sprinkles and decorations
Directions:

Start by baking the white cake according to the package instructions. Usually, this involves combining the cake mix with eggs, water, and oil. Bake it in a 9x13-inch cake pan and let it cool completely.
Once the cake is cooled, use the handle of a wooden spoon or a straw to poke holes all over the cake. Make sure the holes are evenly spaced.
In a small bowl, prepare the strawberry gelatin by mixing it with 1 cup of boiling water until the gelatin is completely dissolved.
Add 1/2 cup of cold water to the dissolved gelatin and stir well.
Pour the strawberry gelatin mixture evenly over the poked cake, making sure it fills the holes. This will give your cake a delightful strawberry flavor.
Place the cake in the refrigerator to set for about 30 minutes.
In the meantime, prepare the vanilla pudding by whisking it with 1 1/2 cups of cold milk. Let it sit for a few minutes until it thickens.
Gently spread the vanilla pudding over the strawberry gelatin layer.
Next, spread a generous layer of whipped topping over the pudding layer.
Decorate your Christmas Poke Cake with holiday-themed sprinkles and decorations to make it festive and cheerful.
Chill the cake in the refrigerator for a couple of hours before serving. This allows all the layers to set and the flavors to meld together.
Slice and enjoy your deliciously festive Christmas Poke Cake!
Prep Time: 20 minutes | Chilling Time: 2-3 hours | Total Time: 2 hours 20 minutes

Servings: 12 servings

#christmascake #holidaydessert #festivebaking #pokecake #christmasdesserts #homemade #sweettreats #holidaytreats #easydessert #celebrationcakes #familyfavorites #bakingfun #yuletidejoy #dessertdelight #holidaybaking 
 

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Sunday, November 5, 2023

MEXICAN STREET CORN CASSEROLE

 




INGREDIENTS

  • 24 ounces frozen corn, thawed
  • 1/4 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic salt
  • Pinch of cayenne pepper
  • Salt and pepper, to taste
  • 4 ounces crumbled queso fresco or cotija cheese
  • 2 tablespoons chopped fresh cilantro, for garnish

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Lightly grease a 2-3 quart casserole dish.
  2. In a large bowl, mix together corn, mayonnaise, sour cream and lime juice. Add chili powder, garlic salt, cayenne and mix well. Season with salt and pepper, to taste. Stir in half of the queso fresco or cotija.
  3. Bake for 30-35 minutes, or until heated through and bubble. Before serving, sprinkle with remaining cheese and chopped cilantro.

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Tuesday, April 18, 2023

Zucchini Flour

 



Zucchini Flour




Might be old news to some, but you never know right. With rising concerns on wheat costs just thought I’d share it.

There’s probably fancier ways of doing this out there, but here’s how I learned. Easy peasy. Nothing to it.

We love and make tons of zucchini flour every year. You may have heard it called Amish flour or troops flour before. It’s a Staple in Amish and Mennonite household for generations here. It was also embraced in the 1940’s during rationing.

You let your zucchini grow, oversized is actually better. Large to extra large. Marrow sized. I peel mine with a carrot peeler, into thin even strips for less drying time. Or slide it through a mandolin for speed of prep.

Run it through the electronic dehydrator or just thread it. . No large seeds if possible for finer texture. Everything else is fine. It must be absolutely dry. It’s essential. If in doubt always dry it more, any moisture will ruin it during storage

Then run it through a food processor or hand grinder until you have a powdered consistency. It will be a marbled green looking power. Texture is similar to a good quality whole wheat flour. That is zucchini flour. Three large zucchini is about four or five cups for me finished.

It can be used to replace 1/3 of flour in most recipes without any change to the finished products, acts as a thickening agent for gravies, great for breading fish but we really tend use ours for tortillas and bannock since those are our quick go to breads. It also makes great dumplings and brownies.

Store in air tight jars , or we often vac pac ours

For us, we still purchase grains from a local family owned grist mill. So this is free, sustainable, easily produced on site and it has a mild taste. Most people wouldn’t pickup on it. It cuts our flour usage by a third . You can do the same with sweet and regular potato, other squash acorns, and pumpkin. I just find myself zucchini is the least flavoured. Plus we get overloaded by the darn things.

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Homemade Hershey’s Chocolate Syrup



Homemade Hershey’s Chocolate Syrup Recipe 


Makes about 16 ounces (2 cups)

Ingredients:

3/4 cup cocoa powder

1 1/4 cups water

1 1/2 cups sugar

1 1/2 teaspoons vanilla extract

Dash salt


Directions:

Use a big saucepan – at least 2 quarts. This will expand when boiling, and overflows will make a big mess on your stove top! I use a 3-quart saucepan.

Combine the cocoa powder, water, sugar and salt in a saucepan over medium heat. Mix with a whisk until smooth.

Stir constantly with a whisk or a wooden spoon until it boils.

Allow it to boil for 1-2 minutes.

Remove from heat.

Add vanilla.

Syrup will be very thin/watery. Allow to cool completely and it will thicken to about the same consistency as Hershey’s syrup.

Store the syrup in a mason jar or any other container. It will keep for several weeks in the fridge. If you want to be really sneaky, pour the cooled syrup into an empty or almost-empty Hershey’s syrup container and see if anyone notices the difference!

 

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