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Recipes
Green Tea Ice Cream
By jeaklor
1 In a small bowl, mix the green tea powder with 2 tablespoons granulated sugar
- 2 tablespoons green tea powder (macha)
- 2/3 cup granulated sugar
- 3 egg yolks
- 3/4 cup milk
- 3/4 cup heavy cream
Summer Tomato Pie
By jeaklor
1. Roll dough on a lightly floured surface into a 12-inch round and transfer to a 9-inch pie plate, letting excess ...
- Favorite crust for a 2-crust pie or packaged refrigerated pie crust
- 2 pounds beefsteak tomatoes (about 4 large), cored and cut into 1/4-inch-thick slices
- 1/2 teaspoon salt
- 1/3 cup reduced-fat mayonnaise
- 4 teaspoons cornstarch
- 1 1/2 cups shredded cheese such as cheddar cheese or Mexican or Italian blend, divided
- 1 beaten egg white
- 4 green onions, washed, ends removed, thinly sliced
- 2 tablespoons fresh chopped herbs such as tarragon, basil or thyme, divided
Sopapillas
By jeaklor
1. Sift together flour, sugar, baking powder and salt
- 2 Cup flour
- 1 Tbl sugar
- 2 -1/2 tsp. baking powder
- 1/2 Tsp salt
- 2 Tbl shortening
- 3/4 Cup warm water
- Oil for frying
Home-Style Ribs
By jeaklor
Trim excess fat from ribs
- Sauce:
- 2 1/2 to 3 lb. country style pork ribs, boneless
- 1 tbsp. oil
- 1 large onion, quartered & sliced 1/4- to 1/2-inch thick
- .
- 1/3 cup low sodium soy sauce
- 1/2 cup tomato ketchup
- 1 tbsp. prepared mustard
- 3 tbsp. brown sugar
- 2 cloves garlic, minced
- Dash black pepper
- 2 tbsp. apple cider vinegar
- 1 teaspoon celery seed
South Of The Border Swiss Steak
By jeaklor
Heat oven to 350. Mix flour, chili powder and salt
- 2 Tbl all-purpose flour
- 1 Tsp chili powder
- 1/4 Tsp salt
- 1 Lb beef boneless top round steak, about 3/4 inch thick
- 1 Tbl vegetable oil
- 1 Can Diced Tomatoes In Juice
- 1 Can Sliced Mushrooms
- 1 Pkg (10 ounces) frozen Green Beans, Thawed
- 1 Can Sante Fe Beans
- Hot cooked noodles, if desired
Mushroom-Barley Soup
By jeaklor
Directions In a large pot, melt butter over medium-high
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced small
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper
- 10 ounces button mushrooms, trimmed and sliced
- 4 cups chicken or vegetable broth
- 1 ounce dried sliced shiitake mushrooms
- 1 cup quick-cooking barley
Southern-Style Potato Salad
By jeaklor
Marcia Walker, Toccoa, Georgia, Southern Living SEPTEMBER 2004
- 4 pounds potatoes (about 4 large)
- 3 hard-cooked eggs, chopped
- 1 cup mayonnaise
- 1/4 cup celery, finely chopped
- 2 tablespoons onion, finely chopped
- 2 tablespoons sweet pickle relish
- 1 tablespoon mustard
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 pound bacon, cooked and crumbled
- Garnishes: chopped fresh parsley
Spinach Ravioli With Three-Cheese Filling
By jeaklor
Cook spinach according to package directions
- 1/2 10 Oz Pkg Frozen chopped spinach
- 1 egg
- 1 Tsp olive oil or cooking oil
- 1 Cups all-purpose flour
- 1 Recipe Three-Cheese Filling
- 2 Cups pasta sauce
- Parmesan Cheese, Shaved Or Grated Optional
Steak and Onion Tacos with Chipotle Guacamole
By jeaklor
Chipotle chiles add a spicy kick to the guacamole in these tacos, but you can decrease the heat by cutting back o...
- 2 chipotle chiles in adobo sauce, mashed, divided, or to taste*
- 4 teaspoons adobo sauce, divided*
- 4 tablespoons chopped fresh cilantro, divided
- 2 tablespoons canola oil
- 1 1/2 tablespoons lime juice, divided
- 1 lb. beef skirt steak, thin flank or sirloin steak, cut into 4 pieces
- 8 thick spring onions or green onions
- 1 large avocado
- 8 (5 1/2-inch) corn or whole wheat tortillas, warm
Pork Chops With Bean Salad
By jeaklor
Whisk 2 cups cold water, 1 tablespoon vinegar, 1 teaspoon each sugar and salt, and pepper to taste in a bowl
- 3 tablespoons white wine vinegar
- 1 1/2 teaspoons sugar
- Kosher salt and freshly ground pepper
- 4 boneless pork loin chops (1 1/4 to 1 1/2 pounds), trimmed
- 1/2 pound mixed green and wax beans, trimmed and cut into pieces
- 1 small red bell pepper, thinly sliced
- 3/4 cup frozen corn
- 1 15-ounce can kidney beans, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- 1 large shallot or 1/2 medium red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 2 teaspoons dijon mustard