Soy Scallion Flank Steak Good Housekeeping
1/2 c soy sauce
3 cloves garlic
2 T grated ginger
2 T rice vinegar
1 T Asian sesame oil
1 T sugar
1/2 tsp ground red pepper
1 bunch green onions
2 1/2 lbs beef flank steak
Mix soysauce, garlic, vinegar, oil, sugar and red pepper until sugar dissolves. Reserve 3T marinade , cover it and stick in fridge. Transfer the rest of sauce to large ziplock. Thinly slice greeen onions. Reserve 1/4 c for garnish. Add steak to marinade in ziplock bag. Seal tighat and refrigerate at least 2 hrs or overnight. When done marinating scrape off onions and cook on grill for 12-14 min. Turning once. Let steak stand 10 min. In small bowl mix reserved marinade and 3T hot water, then drizzle over steak. Sprinkle with green onions.
Bell Tower Breadsticks Carolyn Perry
24 frozen rolls (Bring out let thaw for 45 min)
1/2 cup melted butter
1 tsp garlic salt
1 tsp garlic powder
1 tsp dill weed
1/2 tsp italian seasoning
Roll out rolls 6 inches long then wrap around chopsticks leaving 2 inches at bottom. Place on greased cookie sheet. Cover and let rise until double in size. Preheat oven 350. Bake 15-20 min until golden brown. Remove from oven and brush with butter mixture. Serve warm.
Sally's Italian Pasta Salad Chelsa Adamson
12 oz three cheese stuffed tortellini (cooked, drained and cooled)
4 oz assorted pasta shapes (cooked, drained, and cooled)
1 c marinated artichoke hearts cut
1 c crumbled feta cheese
1/2 c shredded parmesan cheese
1/2 small red onion slivered
1 c frozen peas
1 c grape tomatoes
Johnny's Jamaica Mistake Dressing
Toss everything together and enjoy.
Twice Baked Potatoes Favorites Cookbook
4 medium size baking potatoes
1 cup sour cream
1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
2 green onions, chopped
1 tsp salt
1/2 tsp pepper
1/4 tsp thyme
3/4 cup grated Cheddar cheese
Bake potatoes and cut in half lenghwise. Spoon portato into mixing bowl and set skins aside.
To potatoes, add sour cream, butter, cream cheese, onions, salt, pepper and thyme. Whip until light, adding milk if necessary. Fold in cheese andfill skins. Sprinkle with paprika. Carefully put on cookie sheet covered with tin foil. Bake 350 degrees for 20 minutes.
Chocolate Pavlova The Joy of Baking
6 large egg whites room temperature (room temp is the key to this recipe)
1/4 tsp cream of tartar
1 1/4 cups superfine castor sugar
1 tsp white vinegar
1 tsp pure vanilla extract
1 tsp cornstarch
3 T dutch processed cocoa powder
2 ounces semi sweet or bittersweet chocolate, chopped
1 cup heavy whipping cream
1 T granulated white sugar
Fresh fruit- raspberries, blackberries, strawberries, and kiwi fruit.
Preheat oven 275 degrees and turn down to 250 to bake. Line jelly roll with parchment paper and draw a 8 inch circle in the middle of it. Or 8 small circles.
With an electric mixer use the wisk attachment and beat the egg whites until f0amy. Add the cream of tartar and continue to beat until they hold soft peaks. Start adding the sugar, a tablespooon at a time, and continue to beat until the meringue holds stiff peaks. Using a large rubber spatula fold in vinegar and vanilla. In a small strainer sift the cocoa powder and cornstarch in the bowl. Lastly fold in chopped chocolate. Spread the meringue inside the circle on the parchment paper. Make sure you turn down oven to 250 degrees before baking. Bake for 1 1/4 hr -1 1/2 hrs or until the outside is dry. If doing 8 small circles bake for 50 min. Turn off oven and cool completely in oven. Can be stored in airtight container for a few days.
Top with homemade whip cream and fruit.
Shrimp Dip Kim Nelson
1 can deveined shrimp
8 oz cream cheese
1 T grated onion
2-3 sprinkles of chili powder
1/2 cup light or regular mayo
2 tsp lemon juice
Blend with mixer until smooth. Let chill overnight. Serve with potato chips.
Friday, April 22, 2011
Soy Scallion Flank Steak Good Housekeeping
from the kitchen of nic at 3:25 PM
Wednesday, April 20, 2011
Give each child a marshmallow. This represents Jesus.
Let the rolls cool slightly. The children can open their rolls (cloth) and discover that Jesus is no longer there, HE IS RISEN!!!! (The marshmallow melts and the crescent roll is puffed up, but empty.)
Tuesday, April 19, 2011
1. Place eggs in a pot with room temperature water (just enough to cover the eggs). I add a little salt to the water.
2. Bring to a boil; cover pot, turn off heat (but do NOT remove pot from burner) and let the eggs sit for 13 minutes.
3. Remove eggs to a bowl of ice water to cool. Peel and ENJOY!
Perfect every time!
Friday, April 8, 2011
- 1 pound baby new potatoes, washed and quartered
- 2 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 Tbsp rosemary
- 1 tsp coarse salt
- ½ tsp coarse pepper
(my MIL made this for our family reunion last summer and I thought it was so yummy)
- 1 c quinoa
- 1 T olive oil
- 1 red onion, chopped
- 3 cloves garlic, minced
- 1 1/2 tsp cumin (not ground)
- 1/2 tsp oregano
- 1-2 tsp chili powder
- dash cayenne powder
- 2 limes
- half each of red, green, yellow bell peppers, chopped
- 3/4 c diced tomatoes
- 1 (15 oz) can black beans, drained
- salt and pepper
- 6-8 oz baby spinach
- 1 bunch cilantro
- 1 avocado, diced
- 1/3 c cheddar or feta cheese
- Tomatillo Ranch dressing recipe
Cook quinoa according to package instructions. Heat olive oil in saute pan over medium heat; add onion and saute for 3 to 5 minutes, until translucent and tender. Add garlic, cumin, oregano, chili powder, cayenne, and peppers; saute an additional 2 minutes. Remove from heat. Stir in black beans, tomatoes, and the juice of 1 lime. Stir in quinoa. Season to taste with salt and pepper. Chill (or set aside).
Roughly cut baby spinach and cilantro and toss together. Divide spinach and cilantro mixture among salad plates and top each plate with a generous scoop of the quinoa salad. Top salad with cheese, avocado, and lime juice as desired. Use tomatillo ranch dressing.
Tomatillo Ranch Dressing
- 1 pkg buttermilk ranch dressing mix
- 1 c buttermilk
- 1 c mayonnaise
- 1 bunch cilantro tops
- 2 tomatillos
(I got this recipe from my friend Hillary C.)
- 3 cups (430g) flour
- 1½ cups (345g or 12oz) water
- ¼ teaspoon (1g) yeast
- 1¼ teaspoon (8g) salt
- olive oil (for coating)
- extra flour, wheat bran, or cornmeal (for dusting)
- Two medium mixing bowls 6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic)- I used my crockpot bowl
- Wooden Spoon or spatula (optional)
- Two or three cotton dish towels (not terrycloth)
Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.
Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned. Cheese Fondue with veggies and crackers
- 2 cloves garlic, minced
- 2 c. chicken broth
- 6 Tbsp lemon juice
- 16 oz swiss cheese
- 4 tsp cornstarch
- salt and pepper to taste
Put lemon juice, chicken brother and garlic in pan on the stove. Cook until hot over medium heat. (reserve 2 T. of cold chicken broth in a cup..set aside.) Add cheese, stiring until it melts. Put cornstarch in reserved chicken broth and mix well, then stir into cheese mixture. Stir constantly over med heat for 3 min. or so...until it is thick. Add seasoning to taste.
(I had this at a RS activity a while ago and thought it was so refreshing.)
- 4 limes
- 1 c. sugar
- 6 Tbsp sweetened condensed milk
- 6 cups water ice
Wash limes. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, SC milk, water and ice. Blend in an electric blender pulsing 5 times. Strain through a fine mesh strainer to remove rinds. (you may need to divide this in half, and mix twice)
Lemon Pound Cake
(from my friend Hillay H.)
- 1 stick unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all purpose flour, plus more for pan
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 c granulated supar
- 1 Tbsp finely grated lemon zest plus 6 Tbsp fresh lemon juice
- 3/4 tsp ground cardamom (I used pumpkin pie spice)
- 2 large eggs
- 1/2 c. sour cream
- 1 1/2 c. confectioners sugar.
Preheat oven to 375. Butter and flour an 8 inch round cake pan. Sift together flour, baking powder, baking soad and salt. Beat butter, gran. sugar, zest, and cardamom with a mixer on med-high speed until pale and fluffy. Add eggs. 1 at a time, beating well after each adition. Beat in 3 Tbsp lemon juice. Reduce speed to med-low. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Pour batter into cake pan. Bake until a toothpick inserted into the center comes out clean about 30 minutes. Tun out onto a wire rack. Let cool, top side up. Whisk confectioners sugar with remaining 3 Tbsp lemon juice until smooth, pour over cooled cake.
Tuesday, April 5, 2011
Honey Curry Chicken1-1/2 lbs chicken breast, 1 inch cubes uncooked1/2 cup all purpose flour1/4 tsp garlic powder1/8 tsp black pepper1/4 tsp saltGLAZE:2-1/2 TBSP honey2 tsp lemon juice1/4 cup melted butter1 tsp curry powder2 green onions, thinly sliced
1/4 tsp garlic powder2-1/2 tsp soy sauce1/2 red pepper thinly sliced
pinch of salt pinch of pepper
Preheat oven to 350°. Lightly grease a glass 9×13 pan. In a gallon sized zip lock bag or large container with an air tight lid, combine flour, 1/4 tsp garlic powder, salt and pepper. Mix well and then add raw chicken chunks and shake until chicken is evenly coated with flour mixture.
Place coated chicken evenly in the greased 9×13 pan. Bake for 20 minutes flipping (stirring) the chicken once half way through.