2 pkgs yeast
1 c warm water
1/4 c sugar
1/3 c oil
1/2 tsp salt
1 egg, beaten
1 tbsp butter, softened
3-4 c flour
Preheat oven to 400 degrees. Mix yeast, water, sugar, and oil and let stand for 5 minutes. Add salt, egg, and butter. Mix in flour 1 cup at a time until dough pulls away from sides of bowl and is soft but not sticky. Knead 5-10 minutes. Form into 12-18 rolls (place in 9x13 pan or cupcake pans). Cover with kitchen towel in warm place and let rise for 10 minutes (or longer if you have time, up to 45-60 minutes). Bake 10-12 minutes.
TIP: Consider brushing with milk or melted butter before baking.
Tuesday, February 25, 2020
Japanese Cabbage Rolls
1 head cabbage
1 lb ground pork
6 mushrooms, finely chopped
1 carrot, finely chopped
1/2 medium onion, finely chopped
1/2 tsp salt
1/4 tsp pepper
4 cups chicken broth
1-2 tbsp soy sauce
Boil water in large pot. Cut core out of cabbage. Put whole cabbage into pot of water and boil 5-10 minutes until leaves begin to peel off. Mix pork, carrots, mushrooms, onion, salt and pepper in a large bowl. Wrap pork mixture in cabbage leaves. Place in bottom of large saucepan, and cover with broth and soy sauce. Simmer 40-50 minutes until pork is fully cooked.
1 lb ground pork
6 mushrooms, finely chopped
1 carrot, finely chopped
1/2 medium onion, finely chopped
1/2 tsp salt
1/4 tsp pepper
4 cups chicken broth
1-2 tbsp soy sauce
Boil water in large pot. Cut core out of cabbage. Put whole cabbage into pot of water and boil 5-10 minutes until leaves begin to peel off. Mix pork, carrots, mushrooms, onion, salt and pepper in a large bowl. Wrap pork mixture in cabbage leaves. Place in bottom of large saucepan, and cover with broth and soy sauce. Simmer 40-50 minutes until pork is fully cooked.
Sunday, February 23, 2020
Chocolate Hazelnut Mug Cake
3 tbsp flour
3 tbsp sugar
2 tbsp unsweetened cocoa powder
1/2 tsp baking powder
3 tbsp milk
1 tbsp vegetable oil
1 tsp vanilla extract
1 tbsp hazelnut spread
Mix dry ingredients in a large microwave-safe mug. Stir in wet ingredients, except hazelnut spread. Once well mixed, drop the tablespoon of hazelnut spread into the mug. Microwave on high for 1-2 minutes until set.
3 tbsp sugar
2 tbsp unsweetened cocoa powder
1/2 tsp baking powder
3 tbsp milk
1 tbsp vegetable oil
1 tsp vanilla extract
1 tbsp hazelnut spread
Mix dry ingredients in a large microwave-safe mug. Stir in wet ingredients, except hazelnut spread. Once well mixed, drop the tablespoon of hazelnut spread into the mug. Microwave on high for 1-2 minutes until set.
Summer Fruit Salad
1/2 tsp orange zest
1/2 tsp lemon zest
2/3 c fresh squeezed orange juice
1/3 c lemon juice
1/3 c brown sugar
1 tsp vanilla
About 8 cups of fresh fruit (strawberries, blueberries, grapes, bananas, pineapple, orange, etc)
Simmer all ingredients, except vanilla and fresh fruit, in saucepan until thickened and reduced (about 5-10 minutes). Remove from heat and stir in vanilla. Let cool. Pour cooled mixture over fresh fruit and refrigerate for 2-4 hours before serving.
1/2 tsp lemon zest
2/3 c fresh squeezed orange juice
1/3 c lemon juice
1/3 c brown sugar
1 tsp vanilla
About 8 cups of fresh fruit (strawberries, blueberries, grapes, bananas, pineapple, orange, etc)
Simmer all ingredients, except vanilla and fresh fruit, in saucepan until thickened and reduced (about 5-10 minutes). Remove from heat and stir in vanilla. Let cool. Pour cooled mixture over fresh fruit and refrigerate for 2-4 hours before serving.
Oven Baked Chicken Drumsticks
6 chicken legs (drumsticks)
Salt, pepper, garlic powder to taste
Preheat oven to 425. Pat dry the chicken legs. Place chicken on a greased sheet pan (elevated on a rack, if possible). Season with salt, pepper, and garlic powder. Bake in preheated oven for 40-50 minutes, until chicken reaches 185 F.
Salt, pepper, garlic powder to taste
Preheat oven to 425. Pat dry the chicken legs. Place chicken on a greased sheet pan (elevated on a rack, if possible). Season with salt, pepper, and garlic powder. Bake in preheated oven for 40-50 minutes, until chicken reaches 185 F.
Quick Energy Bites
1 c oats
1/2 c ground flax seed
1/2 c peanutbutter
1/2 c mini chocolate chips
2 tbsp chia seeds
1/3 c honey
1 tsp vanilla
Mix all ingredients. Form into balls and place on a cookie sheet. Freeze for 1 hour. Store in airtight container in refrigerator.
1/2 c ground flax seed
1/2 c peanutbutter
1/2 c mini chocolate chips
2 tbsp chia seeds
1/3 c honey
1 tsp vanilla
Mix all ingredients. Form into balls and place on a cookie sheet. Freeze for 1 hour. Store in airtight container in refrigerator.
Sunday, May 01, 2016
Basic Chocolate Chip Cookies
1/2 c butter
1/2 c sugar
1/2 c brown sugar
1 egg
1 tsp vanilla
1 1/2 c flour
1/2 tsp baking soda dissolved in 1 tsp hot water
1/4 tsp salt
3/4 c choc chips
1/2 c chopped walnuts (optional)
Preheat oven to 350 degrees. Cream butter and sugars. Add egg and vanilla and beat until well mixed. Add flour, baking soda (dissolved in hot water) and salt. Mix just until flour is moistened. Fold in chocolate chips and walnuts. Drop by tablespoon full onto ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes until edges and bottoms are light brown.
1/2 c sugar
1/2 c brown sugar
1 egg
1 tsp vanilla
1 1/2 c flour
1/2 tsp baking soda dissolved in 1 tsp hot water
1/4 tsp salt
3/4 c choc chips
1/2 c chopped walnuts (optional)
Preheat oven to 350 degrees. Cream butter and sugars. Add egg and vanilla and beat until well mixed. Add flour, baking soda (dissolved in hot water) and salt. Mix just until flour is moistened. Fold in chocolate chips and walnuts. Drop by tablespoon full onto ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes until edges and bottoms are light brown.
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