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Recipes
Baked Hoisin Chicken Buns
By shirl1_
In dim sum these rolls are often steamed
- cooking spray
- 12 ozs boneless skinless chicken (thighs)
- 1/4 cup green onions (finely chopped)
- 1 1/2 tbsps hoisin sauce
- 1 tbsp oyster sauce
- 2 tsps rice vinegar
- 9 roll (frozen white, dough pieces thawed such as rich)
- 1 egg (lightly beaten)
- 1 tsp toasted sesame seeds
Lemon Icebox Pie
By shirl1_
Instructions MELT butter in small saucepan; stir in wafer crumbs
- Ingredients
- 1/4 cup butter
- 1 1/2 cups finely crushed vanilla wafer crumbs
- 1 envelope unflavored gelatin
- 1 1/2 cups water, divided
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 6 tablespoons pre-sweetened lemonade flavor drink crystal
Pork and Lemongrass Meatballs in Lettuce Cups
By shirl1_
meatballs • Chill pork in freezer while making lemongrass paste
- Dipping sauce and assembly:
- Ingredients
- meatballs
- 1 pound ground pork
- 1 lemongrass stalk, bottom 5 inches only, smashed with rolling pin, then minced
- 1/4 cup chopped shallots
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fish sauce (such as nam pla or nuoc nam)
- 2 garlic cloves, chopped
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
- 1 lemongrass stalk
- 1/4 cup fresh lime juice
- 1/4 cup fish sauce
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons coarsely grated carrot
- 4 teaspoons(packed) golden brown sugar
- 2 teaspoons minced green Thai chile or serrano chile with seeds
- 2 tablespoons vegetable oil
- 1 head of butter lettuce, leaves separated
- 1 small Persian cucumber, thinly sliced
BAKED CUSTARD
By shirl1_
Baked in canning jars and add fresh berries and a mint leaf
- 4 eggs
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt (optional)
- 3 cups milk, heated until very hot
- Ground nutmeg or ground cinnamon for garnish, optional
Carrabba's Red Sangria
By shirl1_
Sangria is a perfect drink any time of year
- 1 ounce Korbel Brandy
- 1 ounce Sangria mix, red
- 1 tablespoon more or less cinnamon, to taste
- Splash Grenadine
- 2 ounces orange juice
- 4 ounces dry red wine
Marinated Mushrooms
By shirl1_
Mix all ingredients together, marinate for several hours or overnight
- 1 onions (sliced thin)
- 1/3 cup olive oil
- 1/3 cup wine vinegar
- 1 Tab chopped parsley
- 1/2 tsp salt
- 1/4 tsp lemon pepper seasoning
- 2 .4 1/2 oz button mushroom (cut in half)
- 1/8 tsp black pepper
Chocolate-Raspberry Hearts
By shirl1_
Chocolate hazelnut spread and raspberries wraped in flaky crust
- 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/3 cup chocolate-hazelnut spread
- 24 raspberries
- 2 tablespoons dark chocolate chips
- 1 egg, beaten
- 1 tablespoon powdered sugar
Stuffed Flank Steak Teriyaki
By shirl1_
Partially cooked rice finishes cooking right in the meat
- 1 pound beef flank steak 3/4 inch thick
- 1/2 cup soy sauce
- 1/4 cup vegetable oil
- 2 tablespoons molasses
- 2 teaspoons dry mustard
- 1 teaspoon freshly grated gingerroot
- 1 clove garlic, minced
- 1 cup water
- 1/2 cup long grain rice
- 1 (8-ounce) can water chestnut sliced, drained
- 1/2 cup long grain rice
- 1/2 cup carrot shredded
- 1/4 cup green onion sliced
- Parsley sprigs
CHILI-CHEESE SQUARES
By shirl1_
Use as a breakfast dish or as a appetizer cut into one inch squares
- 6 eggs, beaten
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 1/4 cup unsifted flour
- 1/4 teaspoon baking powder
- 2 cups shredded monterey jack cheese
- 2-3 tablespoons chopped fresh cilantro
- 3-4 teaspoons chopped jalapenio pepper, seeded
- 2 tablespoons chopped green chilis, drained
Chocolate Coconut Cookies
By shirl1_
Taste like German chocolate cake rolled into a cookie
- 1 (16.5-ounce) roll Pillsbury® refrigerated sugar cookies
- 4 ounces sweet baking chocolate, melted, cooled 10 minutes
- 2 tablespoons all-purpose flour
- 1/2 cup flaked coconut
- 1/2 cup coconut pecan ready-to-spread frosting
- 2 ounces sweet baking chocolate
- 1/2 teaspoon vegetable oil