Picture & Recipe Source: She's Cookin and Mario Lopez's "Extra Lean Family"
Friday, September 26, 2014
Tuesday, April 22, 2014
12 C bread flour (I didn't use this much I don't think....I lost count)
3 1/2 TBS yeast
1 1/2 TBSP salt
1/2 C sugar
1/2 C oil
4 C hot water
1 C powdered milk
1 C potato flakes
In a measuring cup, mix yeast and 1 TBSP of the sugar. Let sit until the mixture becomes foamy, about 5 minutes. In a mixing bowl, add 4 C flour, salt, powdered milk, potato flakes and sugar. Mix well. While the mixer is on, slowly add the foamy yeast water. Add oil, mix well. Gradually add 7-9 C more flour while kneading with bread hook till dough begins to pull away from the sides of the mixing bowl and isn't sticky. After adding last cup of flour, knead for about 7 minutes. Shape into desired shapes or loaves, rise until almost double. Large loaves bake 350 about 32 minutes. Don't preheat oven. If you want to preheat oven, bake at 325 for 30 minutes. When I was baking the rolls, I believe they baked at 325 for 25 minutes.
Recipe Source: An old recipe I found in a stack ;)
Photo Source: Karla Akins
Wednesday, March 19, 2014
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Mix all ingredients and cook with stir fry veggies. This sauce is thin and sweet. You can double, triple, etc the amounts as needed.
Recipe Source: Recipezaar.com
Picture Source: Stir Fry Sauces
Since I live in Hawaii, I figure I better learn how to make a little local food every once in awhile. This chicken is a staple here. Its great because this chicken recipe does not need to be marinated ahead of time from what I hear, but I did, just to be on the safe side. :) Many people boil the chicken in the sauce for 30-45 minutes, turning every once in awhile. I baked the chicken in the oven with the directions below:
1 5lb box chicken thighs, thawed
1 C shoyu (soy sauce)
1 C sugar
5 cloves garlic
3 half inch chunks ginger (I used dried)
Mix the shoyu and sugar. Add the garlic and chunks of ginger together in a bowl. Stir it until the sugar dissolves. Mush the ginger and the garlic cloves with the back of a table knife so that the flavor can comes out of them, before you add them to the sauce.
Put the chicken thighs (defrosted) in a pan that is deep enough that the juices won't boil over the side, and bake the chicken at 350 degrees, covered, for about 1 hour. Check the chicken to see if it is done - it should be just done. Do not over cook the chicken or it will be tough. If the chicken needs a little more time put it back in the oven and check it again in 15 minutes. The chicken should have turned white and there should be no blood near the bone (if you are using thighs that have bones in them).
Some people use boneless - skinless thighs, some people like thighs with the skin and bone on. It doesn't matter which type you use, but I think thighs are the best thing to use for shoyu chicken. I also think it is good to cook the chicken a little ahead of time so that it can reabsorb the flavor of the sauce after it has cooked. So if I wanted chicken to be ready to eat at , I'd stick it in the oven at so that I would have time to cook it a little longer if needed and also so it could cool in the sauce for a while before serving it.
If you like the taste of a thicker sauce you can take the sauce out of the pan, after the chicken has cooked, and thicken it in a sauce pan with some corn starch and then pour the sauce back on the chicken.
Recipe Source: Benita C, my friend
Picture Source: Kuki's Kookbook
Tuesday, March 18, 2014
This is a fast, easy, versatile recipe for lots of occasions. The original recipe called for 3 lbs frozen, precooked meatballs from the store. Eh, that would be ok in a pinch or if you were wanting to serve like 100 meatballs for a party, but making meatballs is so easy and tastes a whole lot better than the prepackaged kinds. I am still looking for a great meatball recipe so I am not posting a recipe for them on this post quite yet.
*If using pre-cooked meatballs, place them in the crockpot and cover in sauce (see recipe below). If using meatballs made from scratch, bake them in the oven according to recipe instructions and place cooked meatballs in crockpot, add sauce and keep warm until ready to serve.
1 (13.25 oz) can pineapple chunks in juice
2 TBSP soy sauce
2 TBSP lemon juice
1/2 C brown sugar
2 TBSP corn starch
1. Open pineapple can and drain juice into a saucepan. Place pineapple aside. Over medium heat, stir in brown sugar, cornstarch, soy sauce and lemon juice until the sugar and cornstarch dissolves.
2. Bring the mixture to a boil; cook and stir until thickened, about 10 minutes.
3. Place *cooked meatballs* into slow cooker crock pot. Pour pineapples and sauce mixture over meatballs. Feel free to add in other veggies such as sliced peppers, onions and broccoli.
4. Cook on medium for 2 hours, stirring every 30 minutes.
Note: When I made this recipe, I cooked the meatballs and sauce earlier in the day, say 2pm. I placed all ingredients in the crockpot and added a lot of veggies like cut up peppers, onions and broccoli. Even though the meatballs were cooked, I put the crockpot settings to low for an additional 2 to 3 hours so it cooked up the veggies to perfection. This recipe is high in sugar from the sauce, but you can use turkey meatballs to make the protein portion healthier and add in tons of veggies and it makes this meal pretty balanced in my opinion. My kids ate it too, which is a huge plus!!
Recipe Source: All Recipes
Picture Source: Cook Talk Love
Sunday, March 9, 2014
I got this recipe from my friend Rachelle over at To Die For Recipes. Oh man, they are good. Not healthy, but wow, this frosting is incredible. The browned butter gives it a delicious flavor. My kids said they liked them as much as my Peanut Butter Bars. Say what?! They would be great for any occasion as well. Rachelle says you can halve the recipe, no problem.
1 1/2 C sugar
1 C sour cream
1/2 C butter, softened
1 3/4 C mashed, ripe bananas (about 3-4 bananas)
2 tsp vanilla
2 c flour
1 tsp baking soda
3/4 tsp salt
1/2 c chopped walnuts (optional)
BROWN BUTTER FROSTING:
1/2 C butter
4 C powdered sugar
1 1/2 tsp vanilla extract
3 TBSP milk
1/4-1/2 tsp salt
1. Heat oven to 330F. Grease a 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, vanilla extract, salt and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).
Side note: My frosting needed extra milk. It was pretty thick without it. I will keep experimenting, as I was letting my daughter help stir in the powdered sugar and it was taking her awhile. I wonder if this made a difference?
Recipe Source: To Die For Recipes
Picture Source: Many Makings
Thursday, February 13, 2014
I just replaced a previous "Best Chocolate Chip Cookie" recipe with this one. I didn't compare the two recipes, but I know they were similar. This recipe turns out PERFECT.....so perfect they looked like something you would buy at Mrs. Fields Cookies, plus they are delicious. My husband's only complaint was that there were a bit too many chocolate chips....say what?! They are perfect! So, this is my new go-to chocolate chip cookie recipe. Hooray! As a side note, the previous recipe can be found here from The On Call Cook. I lived in a very dry climate and The On Call Cook's recipe baked up great! Now I live in a very humid climate, that particular recipe hasn't turned out as well for me. Thanks to Mel's Kitchen Cafe, I have a new go-to chocolate chip cookie recipe that turns out perfect.
Mel's baking tips: I've had great success baking these cookies at 325 degrees for 13-ish minutes or 350 degrees for about 11 minutes (each oven will vary in time). Basically, do what you have the time and patience for. I usually stick with 350 because it is easier to remember and two minutes faster. Time is money, right??
For me, baking at 350 for 13 minutes was perfect.
Recipe Source: Mel's Kitchen Cafe
Photo Source: here