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Recipes
CRISP-FRIED DUCK
By stepjo7269
Real and Healthy Chinese Cooking By: Nicholas Zhou
- Directions:
- 1 duck, about 5 1/2 lb. (2,500g)
- 5 tsp. scallions, shredded
- 4 tbsp rice wine
- 1 tbsp fresh ginger, shredded
- 3 1/2 fl oz (100ml) soy sauce
- 1/2 tsp. ground clove
- 1/2 tsp. salt, or to taste
- 1/2 tsp. ground cinnamon
- 5 tsp. ground Sichuan peppercorn
- 10 cups (2,500 ml) vegetable oil for deep-frying; uses about 5 oz (150ml)
- 1 tsp. ground star anise
- 2 tbsp spiced pepper-salt
- 2 tbsp sweet bean sauce (fermented flour sauce)
- ●Wash the duck.
- ●Mix together all ingredients except duck, oil, and pepper-salt.. Rub duck with the mixture inside and out and let marinate for 4 hours.
- ●Place the duck in a heat-proof dish and steam in a steamer over high heat for 4 hours, replenishing water as needed. Remove the duck and drain.
- ●Heat the oil in a wok over high heat to 400 degrees F, or until a piece of scallion green or ginger browns quickly when tossed into the oil or a haze appears above the oil surface. Carefully add the duck, breast-side down, add deep-fry until brown.
- ●Carefully turn duck over and deep-fry the other side until brown. Remove, drain thoroughly, and chop into 1 1/2 inch (4 cm) pieces.
PUMPERNICKEL RYE BREAD
By stepjo7269
Allrecipes By: Rodney
- 1 1/4 cups warm water (110 degrees F)
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons molasses
- 1 1/2 cups unbleached all-purpose flour
- 1 cup rye flour
- 1/2 cup whole wheat flour
- 1/4 cup bread flour
- 1 teaspoon salt
- 3 tablespoons dry milk powder
- 2 teaspoons instant coffee powder
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon caraway seed
- 1 1/2 teaspoons active dry yeast
- Directions
- ●Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.
- ●After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5 inch loaf pan. Cover, and let rise for 1 hour.
- ●Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, and let cool before slicing.
MAMAW BERTHA'S BANANA PUDDING
By stepjo7269
MS Farmer's Market Cookbook p
- FOR EXTRA-LARGE PUDDING:
- 1 c. sugar
- 2-3 bananas, sliced
- 1 box vanilla wafers
- 3 level T. flour
- 4 eggs, separated
- 1 3/4 c. milk
- 1 t. vanilla
- 1 1/2 c. sugar
- 3 bananas, sliced
- 1 box vanilla wafers
- 4 1/2 T. flour
- 6 eggs, separated
- 2 1/2 c. milk
- 1 1/2 t. vanilla
- Directions:
- ●Mix flour and sugar together; add egg yolks and mix well. Gradually add milk.
- ●Cook on medium heat 15-20 minutes or until mixture reaches a boil and thickens. Stir constantly. After pudding is cooked and thickened, remove from heat and add vanilla.
- ●Cover the bottom of baking dish with vanilla wafers, and top with sliced bananas. Pour pudding mixture over vanilla wafers and bananas; set aside.
- ●For topping, beat egg whites on high speed until they form a peak. Add 2 T. sugar for each egg white and 1 t. vanilla flavoring. (Beat egg whites first then add sugar and vanilla.)
- ●Top pudding with meringue and place under the oven broiler until egg whites are lightly browned.
SOUR CREAM LOAF
By stepjo7269
If oven baking, let dough rise once in the machine before forming loaf
- Directions:
- 1/4 c. water
- 1 c. sour cream, room temp
- 4 T. sugar
- 1 t. salt
- 1/4 t. baking soda
- 3 c. bread flour
- 2 t. instant yeast
- ●Place the ingredients in bowl in the order recommended by manufacturer.
- ●Process on the basic cycle, light crust setting.
*WILD RICE CHICKEN BAKE
By stepjo7269
Casserole Cookbook By: Leslie Gillespie, Red Oak, Iowa
- Directions:
- 4 boneless skinless chicken breast halves
- 1 package (6 ounces) long grain and wild rice mix
- 1 envelope onion soup mix
- 2-1/3 cups water
- 1 tablespoon butter
- ● Place chicken in a greased 13-in. x 9-in. baking dish.
- ● Combine the rice mix with contents of seasoning packet, soup mix, water and butter. Pour over chicken.
- ● Cover and bake at 350 degrees for 55-60 minutes or until chicken juices run clear.
CREAM CHEESE COOKIE CUPS
By stepjo7269
Taste of Home By: Rachel Blackston of Mauk, Georgia
- 1 tube (18 ounces) refrigerated chocolate chip cookie dough
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 1-1/4 cups confectioners' sugar
- Directions
- ● Cut cookie dough in half (save one portion for another use). With floured hands, press about 1 tablespoon of dough onto the bottom and up the sides of 12 ungreased miniature muffin cups. ● Bake at 350 degrees for 8-10 minutes or until lightly browned.
- ● Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
- ● In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spoon into cookie cups.
- ● Store in the refrigerator.
CHINESE MARINATED PORK
By stepjo7269
Real and Healthy Chinese Cooking By: Nicholas Zhou
- Directions:
- 1/4 cup Hoisin sauce
- 1/4 cup barbecue sauce
- 1 orange, juice and zest
- 2 cloves garlic, crushed
- 1 piece fresh ginger root, 1-1/4 inch, grated
- 1 lb. pork tenderloin chops, cut into 1 inch cubes
- ●Combine all ingredients, except pork, in a bowl and mix well. Stir in pork and marinate 1-2 hours. Remove pork from marinade.
- ●Heat a wok or heavy nonstick skillet over medium high heat. Stir-fry pork 7-8 minutes, or until just cooked through.
OVEN-FRIED CHICKEN
By stepjo7269
Cuisine at Home Vol. 7, Issue No
- For the Brine:
- 1/2 C. kosher salt
- 1/2 C. brown sugar
- 4 cups hot water
- 4 cups ice cubes
- ● Dissolve salt and sugar for brine in hot water in a large container.
- ● Add ice and stir to cool mixture.
- 8-10 chicken pieces with the skin removed, pierced
- 3 C. all-purpose flour
- 2-3 T. black pepper
- 1 T. kosher salt
- 1 T. paprika
- 2 egg whites
- 1 C. buttermilk
- 3 T. vegetable oil
- ● Prepare chicken pieces by removing the skin and piercing the meat with a knife. Add to brine and refrigerate for 1 1/2 to 2 hours.
- ● Preheat oven to 450 degrees.
- ● Coat a 4-quart Pyrex baking dish with nonstick cooking spray.
- ● Combine flour, pepper, salt, and paprika in a large, heavy bag. (Use this mixture for both coatings.)
- ● Place a few pieces into the bag of seasoned flour and toss to coat. Shake off excess flour and place on a rack. Let sit 10 minutes.
- ● Beat egg whites to soft peaks. Add buttermilk and stir gently.
- ● Dip floured chicken pieces into the egg white-buttermilk mixture.
- ● Put the dipped pieces back into the seasoned flour bag. Shake gently and transfer to the rack. ● Repeat with remaining chicken.
- ● Heat oil in the prepared Pyrex dish by placing it in the oven for 5 minutes.
- ● Place the prepared chicken pieces, meaty-side down, into the hot Pyrex dish; roast for 30 minutes.
- ● Remove dish from the oven and carefully turn the pieces over. Return to the oven and roast 20 minutes more.
*FRESH CORN SALAD
By stepjo7269
Allrecipes By: Browndog
- 8 ears fresh corn
- 1 tomato, chopped
- 1 zucchini, chopped
- 1 cucumber, peeled and chopped
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1/2 cup Italian-style salad dressing
- Directions
- ●Husk the corn and slice the kernels from the cob.
- ●In a large bowl, mix together the corn, tomato, zucchini, cucumber, onion and red bell pepper.
- ●Pour dressing over vegetables and toss to coat.
- ●Refrigerate until chilled, at least 1 hour.
NUT CAKE
By stepjo7269
Ann Turner
- 4 cups flour
- 2 cups sugar
- 3/4 lb. butter
- ½ C. molasses
- 2 tsp. ground cinnamon
- 1 level tsp. soda, dissolved in 1 C. whiskey
- 2 lbs. shelled pecans
- 2 boxes seedless raisins
- 6 eggs
- 1 tsp. ground cloves
- 2 tsp. ground nutmeg
- ●Dredge raisins and nuts with flour.
- ●Cream butter.
- ●While mixing, add sugar gradually to butter.
- ●Add eggs one at a time and beat after each one.
- ●Add molasses and spices.
- ●Stir in floured nuts and raisins.
- ●Lastly, add whisky with soda to batter.
- ●Place a pan of water on floor of oven before baking.
- ●Bake in a large tube pan lined with waxed paper for 2 ½ hrs. @ 250 F.