PORK CHOP SUEY

 

  Homemade Pork Chop Suey just like my Mother made for me so many times, especially on My Birthday. It was my favorite meal that she cooked at home and also my favorite dish to order when we went out for lunch on  our Shopping Outings in the city.

 

My Chop Suey

• 1/4 cup oil
• 1 teaspoon sesame oil
• 1 Tablespoon minced garlic
• 2 lb diced pork loin or chicken
• 1 can chicken broth
• 2 Tbls Brown Sugar
• 1 Tbls Garlic Chili Paste
• 1/4 to ½ c soy sauce
• ¼ c Yoshidas Spicey Sauce
• 1  onion
• 1 stalk celery
•  
• ¼ to 1/2 c cornstarch
• 2 cups water

• 2 cans bean sprouts drained
• 1 can water chestnuts sliced
• 1 can bamboo shoots

DIRECTIONS

1.    Heat oil in a large, deep skillet.

2.    Add sesame oil and garlic

3.    Add pork, cook till meat is done

4.    Add broth, sugar, garlic chili paste, soy sauce, Yoshidas

5.    Add celery and onion on top of the meat and cover, let simmer till celery is tender

6.    Mix together cornstarch and water till dissolved and add to the meat mixture. Blend into the ingredients well and stir. Turn up the heat to induce thickening and stir well until sauce is thick and evenly distributed.  

7.    Add sprouts, water chestnuts and bamboo shoots to the pot…stir to distribute into gravy and meat.

8.    Allow to simmer adding more soy sauce if necessary

9.    Reduce heat to warm until serving.

Serve with Rice and Chinese Noodles, Stir fried Vegetable Delight,  Cilantro, Basil,  Sesame Seeds, Egg Rolls, or Won Tons

 

 

 

 

ITALIAN ZUCCHINI CRESCENT PIE / ZUCCHINI QUICHE

Pillsbury introduced this recipe  in 1980 and it was a winner! 

Bake Off Contest #29 





This recipe is the original as posted by Pillsbury. In our family we cut down a bit on the garlic and herbs...no yellow mustard and we only use Muenster cheese. 1 can of Pillsbury dough has shrunk in size from the old days so it will be best if you use 2.

Ingredients

2 tablespoons LAND O LAKES® Butter

4 cups thinly sliced zucchini

1 cup chopped onions

2 tablespoons dried parsley flakes

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon garlic powder

¼ teaspoon dried basil leaves

¼ teaspoon dried oregano leaves

2 LAND O LAKES® Eggs, well beaten

2 cups shredded Muenster or mozzarella cheese (8 oz)

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

2 teaspoons yellow mustard

Steps

1 Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.

• 2 In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
• 3 Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
• 4 Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.Link:  http://www.pillsbury.com/recipes/italian-zucchini-crescent-pie/aa39028d-a17d-4ead-8892-16809d53a7fb

BEEF STROGANOFF

 Ingredients:

2 pounds Round Steak

Flour for dredging

Oil for browning
Salt & pepper to taste
2 cups water or broth for simmering
1 carton sour cream
1 large onion
3 Cloves of Garlic
10  mushrooms
1 teaspoon Worcester
1 Tbls catchup
1 Tbls Tabasco or to taste

2 Tbls vinegar
2 cups of rice
1 tsp salt

 In a separate pot, start rice cooking. Add salt and vinegar to the water.

1. In a skillet, sauté sliced onion, garlic and mushrooms in butter till tender.
2. Slice sirloin in to long thin strips, dredge with flour.
3. Heat oil in sauce pan.
4. Add beef and fry till browned. Season with salt and pepper.
5. Add water. Cover and simmer to tenderize meat for an hour to hour and a half.
6. In a separate bowl, place entire carton of sour cream, add the onion mushroom that has simmered and cooled to the sour cream.  Add also the  Worcester, catchup and Tabasco. Stir thoroughly and set aside in the refrigerator till meat tender is ready.
7. When beef is tender, add the sour cream, mushroom and onion mixture to the meat and stir together so gravy and sour cream are will incorporated. Cover and simmer for 30 minutes while rice is being prepared.
8. Prepare the rice in a separate pot, cooking the rice with water, salt and vinegar.
9. Serve Stroganoff over Rice

CHEESE BLINTZ

CHEESE BLINTZ RECIPE

Blintz is a classic Jewish food that probably originated in Poland. Hungarians call them Polescenta or Palatschinken or Palacsinta, the French called them Crepes. Blintzes are thin crepe-like pancakes folded around a filling. The batter is very thin and runny, unlike the thick American pancake. They are usually served with different types of fruit toppings and eaten for breakfast, lunch or dinner. Modern day crepe connoisseurs have taken crepes to the next level filling them with everything imaginable and topping them with cheese, sauces and even chocolate. You will often find these served as delicacies in fine restaurants. Stuff that crepe with lobster and smoother it with a Newburg Sauce or Whipped Cream, I'd call it a delicacy too.

My Polish Grandparents made Blintzes for dinner. This is the recipe for Blintzes, the way my Grandmother and Mother made them, when I was growing up.

Served as an entrée, you will see them with meat and cheese. As a dessert, you may want to give them a try with Strawberries and sweetened cream cheese.

Crepes are so delicious that there is no need to fry them after they are filled.


MY FILLING:

16 oz Cottage Cheese
8oz Cream Cheese w/chives Philadelphia Whipped Brand
2 Green Onion chopped
1 egg
Salt

Mix ingredients in a bowl, cover and let sit in refrigerator a few hours or overnight.


MY CREPE:

Krusteze Recipe ***** My Best Original used for decades :)

1/2 cup Krusteaz Buttermilk Pancake Mix* heaping
1/2 cup all-purpose flour
1 1/4 cups buttermilk thinned with water
3 eggs, beaten
2 tablespoons oil
1 tablespoon sugar
½ tsp salt

Yield: ¼ cup batter per crepe…makes 10 crepes

TECHNIQUE:

In small bowl, mix together the dry ingredients and liquid ingredients, gradually. Fold in the eggs to mixture. Thin the buttermilk with a small amount of water before measuring. Stir into the mix and smooth out lumps gently. Blend butter and sugar together; add to mixture. Let stand 20-30 minutes.

Preheat a non-stick pan, over medium-high heat. I make large crepes 10" wide, one at a time. Dessert crepes or luncheon lite-bites can be much smaller.

Spoon batter ( 1/3 cup ) in the center of the warm pan. Quickly tilt the pan in a rotating motion to distribute the batter to the size and thinness you desire. Brush pan with grease for each crepe to get that golden brown, paper thin perfection. Cook till lightly browned and flip it. The crepe will cook very fast.

Do not use a griddle as you will not be able to lift and rotate the batter.

After you have all the crepes finished, fill and roll them. Place them in a baking dish. You will need to warm them in the oven. Keep them covered with foil so they won't dry out.

CHOCOLATE CHIP COOKIES

The Only Chocolate Chip Cookie Recipe you will ever need comes from Better Homes and Gardens...Compare it to Toll House Recipe.

Ingredients

• 1/2 cup shortening
• 1/2 cup butter
• 1/2 cup granulated sugar
• 1 cup packed brown sugar
• 1/2 teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 12 ounce package (2 cups)semisweet chocolate pieces
• 1 1/2 cups chopped walnuts, pecans, or hazelnuts (filberts) (optional)

 

 

1. In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, and baking soda. Beat mixture until combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in chocolate pieces and, if desired, nuts.

 

2. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree F oven 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 60 cookies.

 

 

TOLL HOUSE COOKIE RECIPE

 

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

 

POTATO LATKES

These are easy to fix if you buy Hash Brown Frozen but you can also use Fresh Idaho Potato shredded fresh in your processor.

 1 package Shredded Hash Browns
2 eggs
1/3 cup all purpose flour...
1/4 cup finely chopped green onion
1/4 teaspoon black pepper
1 teaspoon salt
1/4 teaspoon baking powder

In large bowl stir together Potatoes, eggs, flour, green onion, pepper, salt, and baking powder. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat.

Cook 4 latkes at a time: spread 1/4 cup potato mixture for each latke into 3 1/2-inch circles in skillet. Cook 4 to 5 minutes, turning once. Repeat with remaining potato mixture and add oil to skillet as needed. Season with salt and pepper if desired.

Recipe adapted from
http://www.simplypotatoes.com/recipes/potato-latkes-recipe/0117aSee More

CAMP FIRE BISCUITS

CAMP FIRE BISCUITS

Google "Campfire Biscuits" and you will find 101 ways to ruin biscuits. Making Perfect Biscuits while camping is a challenge and an art but some folks just like improvising and have fun doing that. It is sort of like the S'mores phenomena, I guess. I offer you the directions here for the biscuit recipe only if you are trying to make the perfect champion winning biscuit in a Dutch Oven.

2 1/2  cups Self-Rising Flour or substitute All Purpose Flour + 5 tsp bk pwdr

1/2 c shortening

1/4 c butter

1 Tablespoon Sugar

1 tsp Salt

1  tsp Baking Soda

1 1/2 cup Buttermilk 

Directions:

Sift flour with your hands adding the sugar, salt and baking soda. Add cold butter and cut into the flour.


Make a well in the center of the flour and add the buttermilk, mixing with your hand until dough forms into a big lump in the center. Working in the center, inside the bowl, gently fold the dough over on itself about 4 times, lightly coating the ball with flour. You will not need to incorporate all the flour. If the dough comes together before you have used all the flour, that's OK; you want to keep the dough moist as possible for tender biscuits when done. If the dough is too dry, stir in 1-3 Tbls additional buttermilk.

 Pinch off pieces of dough for each biscuit, shaping in your hands with a light coat of flour left inside the bowl. This is very easy since the dough is no longer too sticky.

If you want to cut dough with a round cutter, roll the dough ball out on a cutting board coated with flour.  Cut out as many rounds as possible with a 2-1/2 to 3 inch round cookie/biscuit cutter dipped in flour.  (do not twist cutter or use an overturned glass which will seal the edges so they cannot rise.)


Grease bottom of 10" Cast Iron Skillet and pre-heat it in the hot oven. Remove hot skillet from oven and place biscuits in the skillet.

Brush tops of the biscuits with melted butter. Pop them into the hot oven.

Bake at 450 degrees for 20 minutes, until golden brown.

YIELD = 8-10


Serving Suggestions: Butter, Jam, Honey, Fruit Sauce, Whip cream or Sausage Gravy.



*Camp Fire Dutch Oven Baking: Grease the inside of the Dutch Oven. Pre-Heat 30 hot charcoal bricketts (place 1/3 of the hot charcoal under the Dutch Oven, on the ground inside your fire pit, place 2/3 hot bricketts on the top of the lid..  More heat should be on top of the lid so you don't burn the bottoms.  Don't peak for 20 minutes. Every time you open the lid it will take 5 more minutes to recapture the heat.


* If you do not have Self-Rising Flour you can use All Purpose Flour and add 1 1/2 Tbsp baking powder.

*Cinnamon-Sugar Biscuits: Increase sugar to 1/2 cup; add cinnamon to flour mixture.  Add raisins or blueberries to dough mix. After baking, brush with melted butter and sprinkle with cinnamon sugar or a glaze.

* Cheese-Garlic Biscuits: Use 1 cup buttermilk; add 3/4 cup shredded cheese. After baking, brush with mixture of 2 Tbs melted butter and 1/8 tsp garlic powder.

*Raspberry, Blackberry or Peach Sauce: 4 cups berries, 1/2 cup water, 2 Tbls cornstarch. Bring to a boil and stir. Reduce heat and simmer for 2 minutes.

WHITE LILLY LIGHT & FLUFFY BISCUITS

White Lilly Fluffy Biscuits

Ingredients:

Crisco® Original No-Stick Cooking Spray
2 cups White Lily® Enriched Bleached Self-Rising Flour
OR 2 cups White Lily® Enriched Unbleached Self-Rising Flour
1/4 cup Crisco® All-Vegetable Shortening
OR 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
2/3 to 3/4 cups buttermilk or milk

Instructions:

1.	HEAT oven to 500°F. Coat baking sheet with no-stick cooking spray.
2.	MEASURE flour into large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Blend in just enough milk with fork until dough leaves sides of bowl.
3.	TURN dough onto lightly floured surface. Knead gently 2 to 3 times. Roll dough to 1/2-inch thickness. Cut using floured 2-inch biscuit cutter. Place on prepared baking sheet 1 inch apart for crisp sides or almost touching for soft sides.
4.	BAKE 8 to 10 minutes or until golden brown.
	VARIATION
1.	GARLIC CHEESE BISCUITS: Stir in 1 cup shredded Cheddar cheese before adding milk. Drop by rounded tablespoonfuls onto prepared baking sheet. Bake as directed above. Combine 1/4 cup melted butter and 1/4 teaspoon garlic powder. Brush on warm biscuits.
2.	ALL-PURPOSE FLOUR: Combine 2 cups flour, 1 tablespoon baking powder and 1 teaspoon salt before cutting in shortening. Follow directions above.

GRILLED ASPARAGUS

Cast Iron Skillet "Grilled" Asparagus



from the skillet to the plate

2-3 tbsp butter or margarine ( I use Smart Margarine )
salt, black pepper, cayenne pepper
1-1.5 lb asparagus, trimmed
other seasoning are optional

Heat cast iron skillet over medium heat; add butter, salt, pepper ( black and cayenne ) and any other flavoring you desire...

Once butter is melted, add flavorings and asparagus, toss with your hands to coat... raise temperature to above 350 (high) cooking and rotating till asparagus beings to brown a bit.

Cover skillet and allow asparagus to steam until fork tender, about two more minutes, then reduce temperature to low. It is now tender and ready to eat but you can leave it set in the skillet if your dinner is not ready, just remove from the hot burner..

SHRIMP JAMBALAYA

Shrimp and Sausage Jambalaya

Ingredients

·         1 tablespoon olive oil

·         1 pound sausage, such as kielbasa or andouille, sliced 

·         1 pound smoked ham, cubed

·         1 tablespoon butter

·         1 medium onion, diced

·         1 cup diced celery

·         1 green bell pepper, cored and diced

·         1 red bell pepper, cored and diced

·         1 cup seeded and diced tomato

·         3 garlic cloves, minced

·         1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne

  2 teaspoons diced fresh oregano

 1 teaspoon diced fresh thyme

  2 tablespoons tomato paste

 6 cups chicken stock, preferably homemade

 3 cups long-grain rice, rinsed

 3 bay leaves

 2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

 6 to 8 dashes hot sauce, optional (recommended: Tabasco)

1/2 cup chopped scallions, divided

 3/4 cup chopped fresh parsley, divided

1/4 cup freshly squeezed lemon juice

1 pound medium shrimp, divined (20 to 24 count)

Directions

Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.

Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired