Monday, December 15, 2008
A Call For Yummy Soup Recipes!
Yep. With this cold weather we've been having, I have a major craving for some yummy soups. If any of you have a good recipe, please share!
Wednesday, December 3, 2008
Tuesday, November 25, 2008
Just in time for Thanksgiving
Butterhorn Rolls
1/2 cup warm water
2 Tbsp Instant yeast
2 Tbsp sugar
2 cups milk
6 beaten eggs
1 cup sugar
6 Tbsp melted butter
2 tsp salt
8-11 cups flour
Dissolve yeast and sugar in water and let stand for a few minutes until foamy. Meanwhile, scald milk in the microwave (usually 1 or 2 minutes) and then cool to lukewarm. Add the milk, eggs, sugar, butter and salt to the yeast mixture and stir. Add flour, one cup at a time and mix well until the dough is soft and pliable. Place in a lightly greased bowl and cover. Let rise in a warm place for 5 hours.
After the first raise, divide dough into five pieces. Roll each piece into a large circle, 1/4" thick. Cut circle into 12 or 16 wedges (depending on how big you want your rolls. I do 16. They are a bit smaller, but we end up with more rolls this way) Roll up from the widest end to the tip, creating a butterhorn shape. Place on greased baking sheets and brush tops generously with melted butter. Let rise for 3 hours. Bake @ 350 degrees for 13-14 minutes. Brush tops again with butter immediately after removing from the oven.
You can also do this in the bread machine on the 'Dough Setting' and it cuts down your raising time. I can only fit half a recipe in mine, but it mixes and does the first rise all in 1 1/2 hours. Then I roll them out and let them raise again for the needed 3 hours. Bake as usual.
1/2 cup warm water
2 Tbsp Instant yeast
2 Tbsp sugar
2 cups milk
6 beaten eggs
1 cup sugar
6 Tbsp melted butter
2 tsp salt
8-11 cups flour
Dissolve yeast and sugar in water and let stand for a few minutes until foamy. Meanwhile, scald milk in the microwave (usually 1 or 2 minutes) and then cool to lukewarm. Add the milk, eggs, sugar, butter and salt to the yeast mixture and stir. Add flour, one cup at a time and mix well until the dough is soft and pliable. Place in a lightly greased bowl and cover. Let rise in a warm place for 5 hours.
After the first raise, divide dough into five pieces. Roll each piece into a large circle, 1/4" thick. Cut circle into 12 or 16 wedges (depending on how big you want your rolls. I do 16. They are a bit smaller, but we end up with more rolls this way) Roll up from the widest end to the tip, creating a butterhorn shape. Place on greased baking sheets and brush tops generously with melted butter. Let rise for 3 hours. Bake @ 350 degrees for 13-14 minutes. Brush tops again with butter immediately after removing from the oven.
You can also do this in the bread machine on the 'Dough Setting' and it cuts down your raising time. I can only fit half a recipe in mine, but it mixes and does the first rise all in 1 1/2 hours. Then I roll them out and let them raise again for the needed 3 hours. Bake as usual.
Saturday, October 11, 2008
Fresh Apple Cake
In response to the request for apple recipes, here goes...
A friend of mine made this several times and I just couldn't get enough of it, so finally I got the recipe.
Here it is
4 C. diced raw apples
2 eggs
1/2 C. oil
2 t. vanilla
1 C. nuts (optional)
1 t. salt
2 C. flour
2 C. sugar
2 t. baking soda
2 t. cinnamon
Mix all ingredients by hand. Pour into greased 9x13 pan. Bake at 350 for 45 mins.
This is yummy, now I need to make it!!!
A friend of mine made this several times and I just couldn't get enough of it, so finally I got the recipe.
Here it is
4 C. diced raw apples
2 eggs
1/2 C. oil
2 t. vanilla
1 C. nuts (optional)
1 t. salt
2 C. flour
2 C. sugar
2 t. baking soda
2 t. cinnamon
Mix all ingredients by hand. Pour into greased 9x13 pan. Bake at 350 for 45 mins.
This is yummy, now I need to make it!!!
Tuesday, October 7, 2008
Apple Recipes Wanted
I need your help. I have a big bowl full of apples that I am so excited about. I want to make something amazing out of them. That's where you come in. I want your best or your favorite apple recipes. I am really in the mood to bake so I am counting on you to submit your amazing apple recipes.
Thank you so much!
Saturday, August 9, 2008
I'm coming after you, cafe rio
For those of you who aren't from or have never lived in or visited utah, you might have never experienced their sweet pork salad and burritos. they are pretty much my favorite food. though i don't allow myself to eat them often...they are probably a few thousand calories. atleast. so the other night i was craving them and not willing to pay the $8 just for myself and i knew my husband would like one and my kids too and well, there goes the school clothes budget. so thanks to google, i was able to get a close second in a recipe found here. i tried not to compare it to cafe rio, tried to think, 'if i'd never had cafe rio, would this be good?' and i'd say it was pretty awesome. the meat lacked depth. it was sweet enough. spicy enough and all the flavors were there but it left me with an empty feeling in my mouth. maybe it was because the sauce was very thin but still, i would have been proud of the dinner had we had company. I also felt very gourmet using ingredients i have never heard of before let alone used in my kitchen.
Pork:
3-5 lb. pork butt roast (asked the meat guy at my grocery store and he said pork loins can end up dry in a crock pot and my butt (he he) turned out juicy. LOLOLO.
1 1/2 cans coca-cola classic (diet is too sweet)
1 c. brown sugar
7 oz. can chipotle chilies in adobo sauce (found in hispanic aisle)
1 tsp. dry ground mustard
1 heaping tsp. cumin
1 tsp. minced garlic
Place the contents of the can of chilies in a bowl and cover with soda and to get as much of the adobo sauce off the chilies. remove the chilies and throw them away. or if you want the meat to be hotter, leave one or two chilies in. i left one in and it was perfectly mild with a hint of spice. Add all ingredients except pork in a blender. Rinse can of adobo sauce with soda to get all the sauce out. blend in blender until well mixed. place pork in crock pot and pour sauce over it. cook for 7-9 hours at low in a crockpot, turning once half way through. take pork out and shred it and then add back to sauce. serve over rice (recipe below), salad or burrito.
Rice
1 C rice
2 C water
3 cubes chicken bouillon (i didn't have any and it still was soooooooo good)
1 fresh lime
1/4 bunch cilantro
cook rice with all ingredients except lime and cilantro. squeeze fresh juice of half the lime over rice and mix in finely chopped cilantro before serving. (with your leftovers, cut up a fresh mango and put it in the rice - amazing)
If you are going to use it as a salad:
Creamy Cilantro Dressing
1 envelope buttermilk ranch dressing
1 C mayo
1 C milk
1/2 bunch cilantro
2 tomatillos (found in vegetable dept. looks like a tiny green tomato with a thin veiny skin)
1/2 serrano pepper with seeds removed (found by the jalapeno peppers - long and thin and dark green)
Blend all in blender, put in fridge to thicken. dressing continues to get hotter when it's stored in the fridge but it's not too hot unless you left the seeds in the serrano pepper. :)
Make a salad by starting with a tortilla (the only way to go is the kind you cook yourself found in the refrigerator section of walmart or costco. amazing. so place the tortilla in a big bowl, put down the rice, black beans, mexican crumbled cheese (anyone know the name of this stuff?), meat and then romaine lettuce topped with creamy cilantro dressing.
if you know a recipe better than this, PLEASE let me know. i am dying to find a meat recipe that matches better though this one is very good.
Pork:
3-5 lb. pork butt roast (asked the meat guy at my grocery store and he said pork loins can end up dry in a crock pot and my butt (he he) turned out juicy. LOLOLO.
1 1/2 cans coca-cola classic (diet is too sweet)
1 c. brown sugar
7 oz. can chipotle chilies in adobo sauce (found in hispanic aisle)
1 tsp. dry ground mustard
1 heaping tsp. cumin
1 tsp. minced garlic
Place the contents of the can of chilies in a bowl and cover with soda and to get as much of the adobo sauce off the chilies. remove the chilies and throw them away. or if you want the meat to be hotter, leave one or two chilies in. i left one in and it was perfectly mild with a hint of spice. Add all ingredients except pork in a blender. Rinse can of adobo sauce with soda to get all the sauce out. blend in blender until well mixed. place pork in crock pot and pour sauce over it. cook for 7-9 hours at low in a crockpot, turning once half way through. take pork out and shred it and then add back to sauce. serve over rice (recipe below), salad or burrito.
Rice
1 C rice
2 C water
3 cubes chicken bouillon (i didn't have any and it still was soooooooo good)
1 fresh lime
1/4 bunch cilantro
cook rice with all ingredients except lime and cilantro. squeeze fresh juice of half the lime over rice and mix in finely chopped cilantro before serving. (with your leftovers, cut up a fresh mango and put it in the rice - amazing)
If you are going to use it as a salad:
Creamy Cilantro Dressing
1 envelope buttermilk ranch dressing
1 C mayo
1 C milk
1/2 bunch cilantro
2 tomatillos (found in vegetable dept. looks like a tiny green tomato with a thin veiny skin)
1/2 serrano pepper with seeds removed (found by the jalapeno peppers - long and thin and dark green)
Blend all in blender, put in fridge to thicken. dressing continues to get hotter when it's stored in the fridge but it's not too hot unless you left the seeds in the serrano pepper. :)
Make a salad by starting with a tortilla (the only way to go is the kind you cook yourself found in the refrigerator section of walmart or costco. amazing. so place the tortilla in a big bowl, put down the rice, black beans, mexican crumbled cheese (anyone know the name of this stuff?), meat and then romaine lettuce topped with creamy cilantro dressing.
if you know a recipe better than this, PLEASE let me know. i am dying to find a meat recipe that matches better though this one is very good.
Friday, June 27, 2008
Chinese Baked Spareribs
I got this recipe from my mother-in-law. They are a favorite in our house!
3 lbs. country style spareribs
1/4 cup mustard
1/4 cup molasses
1/4 cup soy sauce
3 Tbsp. vinegar
2 Tbsp. Worcestershire sauce
2 tsp. Tabasco sauce
Place ribs in a shallow baking dish. Combine remaining ingredients and pour over ribs. Chill, covered, at least 3 hours. Start oven at 350 degrees. Bake, uncovered, about 1 1/2 to 2 hours until tender and done. Baste frequently with sauce in pan. Turn ribs once during baking. Serve when brown and crusty. Serves 3 to 4.
3 lbs. country style spareribs
1/4 cup mustard
1/4 cup molasses
1/4 cup soy sauce
3 Tbsp. vinegar
2 Tbsp. Worcestershire sauce
2 tsp. Tabasco sauce
Place ribs in a shallow baking dish. Combine remaining ingredients and pour over ribs. Chill, covered, at least 3 hours. Start oven at 350 degrees. Bake, uncovered, about 1 1/2 to 2 hours until tender and done. Baste frequently with sauce in pan. Turn ribs once during baking. Serve when brown and crusty. Serves 3 to 4.
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