Stir Fried Bok Choy
Bok choy is stir-fried with cashews, Chinese five-spice, and garlic for a quick and easy Asian-inspired side dish.
Chop off the root end of the bok choy and discard the stem.
Slice or tear leaves into bite-sized pieces.
Cut stalks diagonally into 1/8-inch pieces.
In a skillet, melt the butter and oil over medium heat.
To the hot oil-butter mixture, add the onion, cashews, garlic, bok choy, Chinese five-spice, and sugar.
8 to 10 minutes of cooking and stirring should result in tender bok choy.
Six Week Bran Muffins
This recipe makes a ton of plain, sweet bran muffin batter, which you can store for up to six weeks in the refrigerator. For those who are extremely busy and have little time to spare, this might mean freshly baked muffins every morning.
The first six cups of bran cereal and boiling water should be combined in a large bowl.
Shortening, margarine, sugar, eggs, and buttermilk are all combined.
To the bran mixture, add.
Add salt, baking soda, and flour.
Add the 12 cups of bran cereal by folding.
Only stir to moisten.
For 20 to 25 minutes, bake in a preheated oven set to 425 degrees F (220 degrees C).
Jim Beam Black Manhattan
Dress up after-dinner drinks with a Jim Beam Black Manhattan cocktail, worthy of a black-tie affair.
In a mixing glass, stir all ingredients while adding ice.
Into a chilled cocktail glass, strain.
Add a cherry or lemon peel as a garnish.
Green Bean and Potato Salad
Modification of potato salad. A Dijon mustard and balsamic vinaigrette is used to dress the green beans and potatoes.
Put the potatoes in a big pot and add water to cover by about an inch.
When the potatoes are ready, boil the mixture for about 15 minutes.
After the first ten minutes, add the green beans to steam.
Potatoes should be drained, then quartered.
Transfer to a big bowl and mix in the red onion, fresh basil, salt, and pepper.
How to Make Japanese Rice Balls (Onigiri)
Japanese rice balls filled with flaked salmon are a delicious meal or snack. You can customize the fillings and even make them with fried rice.
Rice should be poured into a bowl and rinsed with running water.
Scrub it thoroughly with your hands, then drain and rinse the starch away.
Salt, water, and rice should be combined in a small pot.
Turn the burner to high and secure the lid tightly.
Cook for two minutes, then turn the heat down to low and let it cook for 20.
After turning off the heat, leave the lid on for ten minutes to allow the moisture to completely absorb.
Move the rice to a cutting board so it can cool a little.
Soy sauce is used to season flaked salmon.
Butter-flavored popcorn is coated with a simple syrup for a sweet treat.
Line two baking sheets with waxed paper.
In a large pot or Dutch oven combine butter water and sugar.
Bring to a boil.
Boil 4 minutes; remove from heat.
Introduce popcorn and stir to coat evenly.
Pour onto prepared baking sheets and let cool before serving.
Vegan Lasagna II
Vegan version of an old favorite, easy to modify for manicotti, stuffed shells or with more, less or different veggies. If you’d like some vegan cheese, top the lasagna with soy cheese before baking. Soft tofu yields wetter lasagna; use firm tofu for drier lasagna.
Preheat oven to 375 degrees F (190 degrees C).
In a large skillet saute garlic and mushrooms in oil until all the liquid is cooked out.
Add 1/3 tomato puree to mushrooms and garlic cook 2 to 3 minutes and remove from heat.
In a microwave-safe bowl combine spinach garlic salt Italian seasoning and tofu.
Blend until the mixture is an even consistency.
Heat in a microwave on high for 2 minutes.
In a 9×9 inch baking pan pour one thin layer of remaining tomato puree a layer of noodles 1/2 the tofu mixture the mushroom sauce a layer of noodles 1/2 the tofu mixture a layer of tomato puree a layer of noodles and a final layer of tomato puree.
One of the most popular baking recipes in the world is for cinnamon sugar cookies. For a simple and quick treat, try this variation.
Preheat the oven to 400 degrees F (205 degrees C).
Mix the shortening sugar and eggs until creamy.
Mix the flour cream of tartar baking soda and salt in another bowl.
Blend the wet with the dry ingredients using a wooden spoon until well-blended.
Roll the dough into the size of small walnuts.
Prepare the cinnamon and sugar mixture by mixing the cinnamon and sugar.
Roll the cookie dough into the cinnamon and sugar mixture until coated and place onto an ungreased cookie sheet.
Bake 6-10 minutes watching to make sure they don’t burn.
They should be very lightly brown and still soft looking on top.
When they cool they will crack a little on top.
Alaska Sheet Cake
Just like a Texas Sheet Cake, it uses the technique of boiling the water and butter, and it has a pecan frosting – but it’s white instead of chocolate.
Preheat oven to 400 degrees F (200 degrees C) and grease and flour a 10×15 inch sheet pan.
Stir together the flour and salt in a large mixing bowl.
Place 1 cup butter with the water in a saucepan and bring to a boil over medium heat.
Remove from the heat and set aside to cool.
Beat eggs in a separate mixing bowl and stir in the sugar buttermilk boiled butter mixture baking soda baking powder vanilla extract and almond extract until well combined.
Pour the egg mixture into the flour mixture and stir until the batter is well mixed.
Pour the batter into the prepared baking sheet.
Maple Butter Tarts
Butter tarts with a maple flavor are smooth and sweet, and they go well with vanilla ice cream or whipped cream.
Set oven to 350 degrees Fahrenheit (175 degrees C).
Place the tart shells on a baking sheet and fill the bottoms evenly with raisins.
To smooth out the mixture of brown sugar and butter, add the eggs, maple syrup, flour, vanilla extract, and salt.
The maple syrup mixture should be 3/4 full in each tart shell.
Bake for about 16 minutes, or until the shells are golden and the filling is set.
For even baking, rotate the baking sheet halfway through the baking period.