Monday, December 31, 2007

Moo Shu Pork Wraps

Dan found this recipe on Howstuffworks. It was very good, spicy, but not to spicy.

Spicy Asian Pork Filling
by the Editors of Easy Home Cooking Magazine

Cook Time: 8-1/2 to 10-1/2 hours
Prep Time: 15 to 20 minutes
Yield: Makes 5-1/2 cups filling

1 boneless pork sirloin roast (about 3 pounds)

½ cup tamari or other soy sauce

1 tablespoon chile garlic sauce or chile paste

2 teaspoons minced fresh ginger

2 tablespoons water

1 tablespoon cornstarch

2 teaspoons dark sesame oil

1. Cut roast into 2- to 3-inch chunks. Combine pork, tamari sauce, chile garlic sauce and ginger in slow cooker; mix well. Cover; cook on LOW 8 to 10 hours.

2. Remove pork from cooking liquid; cool slightly. Trim and discard excess fat. Shred pork using 2 forks. Let liquid stand 5 minutes to allow fat to rise. Skim off fat.

3. Blend water, cornstarch and sesame oil until smooth; stir into slow cooker. Cook, uncovered, on HIGH until thickened. Add shredded meat to slow cooker; mix well. Cover; cook 15 to 30 minutes or until hot.

Moo Shu Pork: Lightly spread plum sauce over warm small flour tortillas. Spoon 1/4 cup pork filling and 1/4 cup stir-fried vegetables into flour tortillas. Wrap to enclose. Serve immediately. Makes about 20 wraps.Spicy Asian Pork Bundles: Place 1/4 cup pork filling into large lettuce leaves. Wrap to enclose. Makes about 20 bundles.

Potato, bacon, cheese casserole

This recipe was good. It was a bit greasy however. I can not remember where I saw the recipe.

4 potatoes, peeled and sliced thinly
1 small onion, sliced thinly
1 cup cheese, grated
bacon to wrap around potatoes

Arrange bacon around casserole, that it hangs over the edges. Place the potatoes on top of bacon, then some cheese and onion. Continue until all ingredients are used. Then wrap bacon around the potatoes and bake 350F for 30 to 40 minutes. Until bacon is cooked and potatoes are cooked.

Best Bran Muffins

I received this recipe about 30 years makes a very large bowl. I now make this and freeze them in the paper cups and then bake as I wish to eat them.

Bran Muffins
Ingredients: First
4 cups al bran cereal
2 cups quaker bran
2 cups boiling water
1 tsp. salt
Mix the first four ingredients together. Then add 1 quart buttermilk and let cool.

Ingredients: Second

2 cups white sugar
1 cup margarine or butter
4 eggs

In another bowl cream 2 cups white sugar and 1 cup margarine or butter. Add 4 eggs and cream together.
Ingredients: Third
5 tsp. baking soda
5 cups flour

In another bowl mix the baking soda and flour together.
Then mix the flour mixture(Third) alternately with butter and sugar mixture (Second) into the first mixture. Add 1 cup raisins.
Put into greased muffin tins or muffin papers and bake in pre-heated 400 F. oven for 20 minutes.
This bater will keep for 2 weeks in frig. It freezes well in the muffin papers.
Place muffin tray with muffin mixture in freezer, when frozen place in zip lock bag. Then you can bake how many you would like.

Death by Chocolate with Raspberry Splash

This recipe came from Style at Home June 2007. It is decadent, rich, smooth. This is the only pic I could find. I scanned the one from the article so you could see what it looked like plated.

Death by Chocolate with Raspberry Splash
Makes16 Serving

15 oz best-quaility bittersweet chocolate
1 cup heavy cream
4 tbsp. Butter
4 egg yolks
½ cup icing sugar
6 tbsp. Cointreau or grand marnier
cocoa powder

Raspberry splash

10 oz. Frozen raspberries
2 tbsp. Berry sugar
1 tsp. Fresh lemon juice

Line 9 X 5 inch loaf pan with parchment paper; set aside.

Chop chocolate into small pieces and place in top of double boiler; add cream and butter. Melt
over medium heat, stirring until completely smooth. Remove from heat and let cool for 1 minute, continuing to stir occasionally.

Whisk egg yolks into chocolate mixture. Sift in icing sugar, whisking constantly. Whisk in Cointreau until smooth. Pour into prepared loaf pan. Refrigerate until set, over night is best.

Raspberry splash: In food processor, puree raspberries, berry sugar and lemon juice. Pass the sauce through sieve to remove seeds.

Un-mould cake, remove paper. Dust with cocoa powder. Drizzle large spoonful of Raspberry Splash on each plate. Using hot wet knife, slice cake and place on plate.

The Perfect Pie Crust

This Pie Crust is Amazing. It was created by Jason Parsons, chef at Peller Estates in the Niagara Region.

Be a perfectionist in the kitchen. Create a flaky
masterpiece from scratch like the pros

3 cups pastry flour
1 1/4 cups shortening
2/3 cup cold water
1 tsp salt
2 tbsp brown sugar

1. Crumble the pastry flour and shortening.

2. Separately dissolve the salt and sugar into the water.

3. Slowly mix the water solution into the dry ingredients.

4. Chill for at least 45 minutes before rolling.

5. Roll out desired pie shell.

6. Chill for another 20 minutes before baking.

7. Fill with desired filling. Cover with another sheet of pie crust and bake in a preheated oven at 350 degrees Fahrenheit for approximately 25 to 35 minutes.

8. Cool on a rack for 5 minutes before cutting and serving.

Pumpkin Pie with Perfect Pie Crust

This recipe came from Cityline, a tv show here in Canada. Jason Parsons a chef at Peller Estates in the Niagara Area. The pie crust was amazing.

2 cups pumpkin purée
1 cup brown sugar
1/4 cup sugar
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1 tsp ground nutmeg
6 whole eggs
1/2 cup 10% cream
1/2 cup 35% cream
1 round pie dough (approximately 14 inches and 1/8-inch thick when rolled out)


1. Line a 10-inch pie pan with one round of pie dough and chill in the fridge.
2. In a large mixing bowl add the pumpkin purée, brown sugar, sugar, spices and eggs.
3. Mix well then slowly add the 10% cream, followed by the 35% cream.
4. Chill mixture for 5 to 10 minutes.
5. Pour into the lined pie pan and bake at 350 degrees Fahrenheit for approximately 20 to 25 minutes.
6. Allow to cool for 5 to 7 minutes before serving.

Makes a 10-inch pie.

The Perfect Pie Crust Follows

Apple Pear Cheesecake Squares with Maple Cream Sauce

I made these awhile ago..well all the ones I will be adding. I saw this square on Janet is Hungry blog. I had to try it. We really enjoyed them. When I made them I added pears, so I cut the apples back to 2 .
2 cups flour
1/2 cup firmly packed brown sugar
1 cup butter, softened
2 (8 oz) packages cream cheese, softened
1/2 cup sugar
2 large eggs
1 tsp vanilla
4 Granny Smith apples, peeled, cored and diced
2 bartlett pears, cored and diced
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbsp sugar

Streusel Topping:
1 cup firmly packed brown sugar
1 cup flour
1/2 cup quick-cooking oats
1/2 cup butter, softened

Maple Cream Sauce:
1 1/2 cups heavy cream
5 tbsp maple syrup
3 tbsp light corn syrup

1. Make Maple Cream Sauce: Combine all ingredients in a heavy sauce pan. Cook over medium heat, stirring constantly until thickened and reduced by about 1/3. (about 15 minutes). Chill.

2. For Cheesecake squares: In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13x9-inch baking pan.

3. Bake 15 minutes, or until lightly browned.

4. In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Beat in 1/2 cup sugar, eggs, and vanilla until smooth. Pour over warm crust.

5. In a small bowl, stir together chopped apples, 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

6. To make Streusel Topping, cut together the flour, brown sugar and butter, stir in oats until all crumbly. Sprinkle evenly over apples. Bake 30 minutes at 350F or until filling is set.

5. Drizzle with Maple Cream Sauce.

Sunday, December 16, 2007

Hazelnut Banana French Toast

This morning I was watching Restaurant Makeover and Lynn Crawford was making a Brunch Menu. She made this French Toast and I just had to try it. It is amazing.

2 eggs
1/2 cup chocolate milk
Hazelnut spread
sliced bananas


Beat the eggs together. Add the Chocolate Milk and beat again.

Take your 2 slices of bread (I used buttermilk bread)
Spread the Hazelnut spread on one side. Add the sliced Bananas. Place second slice on top and place in egg mixture. Let it soak up the egg on both sides.
Place a bit of butter in fry pan and add the egg soaked bread. Cook until golden brown.

Plate with Whipped cream and chocolate curls and fresh strawberries.

I plated with icing sugar and maple syrup.

I also made this with caramel spread (dulce de leche, from president's Choice)
This would be a great Christmas morning breakfast.


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