Oriental Pork Stir Fry with Black Bean Sauce!

I love, love, love Oriental food & I enjoy attempting to recreate some of our favorites right here at home. The ones that pass the test I post & this was my latest creation! Go ahead & play with your food as you make it. You might come up with some GREAT DISHES! Enjoy a taste of the Orient, We DID!

2 LBS Pork Sirloin cut into thin strips
2 TBS Vegetable Oil
1 Onion Sliced
2 Ribs Celery sliced on the diagonal
1 TBS Minced Garlic
1 Bag Frozen Broccoli, Cauliflower & Carrot Medely
1 Can Bamboo Shoots
1, 1/4   Wedge of Cabbage cut as for slaw
2 Tsp, 5 Spice  Chinese Powder

THE SAUCE:
2 TBS Black Bean Sauce ( store bought )
2 TBS BBQ Sauce
2 TBS Honey
2 & 1/2 Cups Water ( cold)
1/4 Soy Sauce
3 TBS Cornstarch

1 Can Chinese Rice Noodles Crunchy to sprinkle on top!

  Place oil in Wok or deep skillet heat to a sizzle. Add meat & stir as you cook. Add onion & celery once meat is no longer pink. Stir & cook for a minute or 2. Add remaining veggies & spices. Cook & stir until veggies are tender but still slightly crisp. Now stir all the sauce ingredients together, whisking to remove all lumps of cornstarch.  Stir into your meat mixture & stir & cook until sauce is bubbling, thickened & clear. Serve over hot rice & sprinkle the crispy rice noodle over the top.   AMAZING! You will think it is Chinese Take Out but YOU MADE IT YOURSELF!
                                                                                   

Tapioca Fluff Pudding

This is Tapioca at it's very best! Light & Fluffy not heavy or gluey like the stuff you can buy from those famous pudding makers that they have already prepared. Oh No not like that at all. This is light as air with the fluffy air like quality that comes from the beaten egg whites. This is the taste of olden days when you had dinner at Grandma's on a Sunday. Yeah, that kind of good! This pudding is great for a meal that is on the heavy side but you still want that bite of dessert afterwards. This is not hard to make & the pleasure from eating it is worth the steps you take to get there! TAPIOCA IT UP FOODIES!
4 Cups Milk
1/2 Cup Sugar
1/3 Cup Tapioca ( I used Granulated NOT INSTANT)
Dash of Salt
3 Beaten Egg Yolks
3 Beaten Egg Whites Beaten stiff
1 TBS Vanilla
Stir milk, sugar, salt & tapioca together & let sit about 5 minutes. Do this in the pot you are going to cook the pudding. Once this has sat 5 minutes beat your egg yolks & stir them into the above mixture. Turn on burner to low temp. & stir & cook about 5 minutes. Turn heart up to medium & stir & cook about 5 minutes more. Now turn heat up to medium high & stir & cook until tapioca is bubbly & slightly thick. Once you reach this stage remove from heat & stir in the vanilla.

     This is how your tapioca should look after the cooking stage.
Now let the mixture sit aside off the heat & beat your egg whites until stiff. Place about 1 cup in a deep bowl & add about 2 cups of the hot pudding mixture FOLDING in the egg whites. Now add the rest of the pudding mixture & the remaining egg whites & fold in gently until they are thoroughly mixed. You want small fluffy bits of egg white through  the pudding to give it airy texture.

This is still the folding stage. Keep folding until your pudding looks like the picture below.

  Now you have a GREAT TAPIOCA PUDDING that Grandma would have served to her SPECIAL guest like YOU! Try making some Tapioca you will be GLAD you DID!                                                    
                                                                    
                                                      
                                                                                   

Amish Sausage One Pot Meal!

                                                                               
Sausage & Cabbage pair up so nicely together & in this dish they are delightful! The Amish & local Pa Dutch, stuff this inside the Pig's Stomach which we can buy at any local grocery store. Once the pig stomach is stuffed & trussed shut, you roast it in the oven until crispy brown. This casserole echo's this old time traditional dish without the pig stomach part that just might make you queasy. I have made Pig Stomach & have eaten it but my Chicago born husband say's NO WAY, NOT EVER will I get him to eat that! So enjoy our local dish made without that little bit of local flavor. 

2 LBS. Bulk or Loose Sausage
2 Large Onions Chopped
4 Large Carrots Peeled & cut into 1 inch Pieces
1/4 Head of Cabbage cut as you would for Slaw
8 Medium Potatoes Peeled & Cubed
2 Cans of Campbells Cream Soup, I used Cheddar Cheese because my husband LOVES cheese, but traditional soup would be Cream Of Celery or Cream Of Onion, so you choose!
1 TBS Parsley Flakes

Break up raw sausage . Place everything in your crock pot OR a large casserole dish. Stir everything well! Cook on low all day if using a crock pot or bake in a preheated oven, cover the casserole with a lid & bake 2 hours, uncover for that last 1/2 hour! This dish is very tasty & a great way to use sausage in a different way. IF you are bold & daring, buy a pig stomach, the above recipe will fill 2, so cut the recipe in 1/2 or cook 2 & stuff it full of the meat & veggies DO NOT ADD THE SOUP, skewer or truss up the openings & bake at 350 degrees cover with foil for the first hour uncover & roast another 45 minutes or until the stomach is CRISPY BROWN & veggies test done when you insert a knife or long tined fork. NOW THAT IS EATING LIKE AN AMISH !  We would have this dish with rolls, applesauce & relish tray that would include carrots, celery & pickles followed up with dessert!

Taco Cheese Fries!

Sorry if this is making you hungry, you're right I am not sorry! I love making things that get you into the kitchen & start cooking! These fries are crispy on the outside, mashed potato soft on the inside with just the right amount of spice, for us anyway. You choose the heat factor for your taste buds. Add some ooey gooey cheese & you have some terrific taters!
4 Large Idaho Baking Potatoes SCRUBBED clean!
2 TBS Vegetable Oil
1 Packet of Taco Seasoning I used Mild 1 OZ. packet
2 Cups of your favorite Shredded Cheese 

Slice clean dry potatoes into wedges about 1/4 inch up to 1/2 inch thick.
Place oil in a deep bowl & stir in the packet of taco seasoning. Stir in 2 to 3 wedges of potato at a time & coat all sides well. Place slices on a rimmed baking sheet. Once all slices are coated & on the sheet bake in a 425 degree preheated oven until potatoes are crisp & fork tender. Mine were done at 25 minutes but start checking at around 15 minutes of cooking time. you have to know your oven & how fast or slow it cooks. Mine is a slow oven. Once potatoes are tender & crisp. Spread the shredded cheese evenly over the slices & return pan to the oven until cheese is melted about 5 minutes! Again know your oven & judge the time accordingly! THESE ARE FUN FRIES & ADULTS AS WELL AS KIDS WILL LOVE THEM!
 
                                                                                 

Au-Gratin Potatoes!

Warm & Cheesy these potatoes are sure to please! Great with any meat & just hit the spot!

6 Large All Purpose Potatoes Sliced Peel if you prefer
3 TBS Butter
3 TBS Butter
4 Cups Milk
8 OZ. Sharp Cheddar Cheese
1 TSP Paprika
Make the cheese sauce first! Melt butter whisk in flour. Now whisk in milk stirring until thickened cooking over medium high heat, takes about 8 minutes. You want this nice & thick. Now stir in cheese & stir until melted.  Stir in paprika. Spoon about 1 cup of cheese sauce into your casserole dish. Layer your potato slices. Pour remaining cheese sauce over the potatoes. Bake in a preheated 350 degree oven for about 1 hour 45 minutes or until potatoes are soft & top is nicely browned. Cover with foil for the last 1/2 hour of baking time. Serve hot & bubbly! Serves 6
                                                                                      

Braised Beef Short Ribs!

Ah, Braised Ribs so tender & full of flavor this is a beefeaters DREAM!

2 LBS Beef short Ribs ( I used bone in but next time I will use boneless)

1 TSP Sea Salt

1 TSP Vegetable Oil

1 Can Campbell French Onion Soup

2 Cans Water

2 TSP Minced Garlic

2 Cups Baby Carrots

1 TBS Parsley

1 TSP Jamaican Jerk Seasoning ( you could use Italian or Greek Seasoning instead)

1 Heaping TBS Cornstarch

1/2 Cup Cold Water

In large oven proof pot that has a lid, heat the oil to a sizzle. Add ribs, sprinkle with salt & brown well on all sides. Now add the soup the 2 cans of water, the seasoning, parsley, & garlic. Cover & place in a 350 degree oven. Let braise 1 hour. Uncover & add the carrots put the lid back on & cook one hour longer. Remove ribs & carrots & plate up. Put pot on the stove top at medium heat. stir cornstarch into the 1/2 cup of cold water. Whisk this into the pot juices. You will get a marvelous onion gravy. Serve ribs with mashed potatoes & a green veggie for a terrific meal!

                                        AWESOME!

                                                                                 

                                                                          

Parker House Dinner Rolls Judys Foodies Style!

The warm soft inside with a light crust on the outside these are tender & flavorful rolls perfect anytime! These are very easy to make & you will be amazed at how good they taste compared to any roll out of a can or reheated rolls that you  bought from a bakery! 

1 Packet of Yeast
1/4 Cup Warm Water
1/4 MINUS 1 heaping TBS Sugar
3/4 Plain Yogurt
6 TBS Butter
3 & 1/2 Cups Flour
2 TBS Vegetable Oil
1 Beaten Egg
1 TSP Salt
3 TBS Melted Butter to be used in a later step DO NOT ADD TO THE DOUGH!
Sprinkle yeast over the warm water & add 1 pinch of sugar. Stir & let sit 5 minutes so yeast can work up into a light foam. Set aside. Heat yogurt & butter the 6 TBS of butter in microwave until butter melts . Do not let this get hot you just want warm to melt the butter. I did mine at 50% power in the microwave at 40 second intervals & stirred each time until butter melted. It was nicely melted & yogurt was warm. This is what you want. If it gets hot let cool to warm & then proceed. Add yeast mixture to the warm yogurt & stir. Add the rest of the sugar, oil, egg & salt & mix well. Slowly add in the flour until you have a nice soft dough. Turn dough out onto a well flour surface & knead about 5 minutes working in more flour until dough is no longer sticking to your floured hands & dough feels bouncy. Put into a deep bowl cover & let rise in warm place until dough doubles. Once double punch dough down & turn back out onto that well floured surface. Roll out until you have an 18 inch rectangle. Cut into 6 even lines down the rectangle & 6 even lines across!

       This is what your going to have once you get to this step!

Now spray your muffin tin that holds 1 dozen muffins. Roll each square into a ball & place 3 balls per muffin well!I turn the corners of each square under towards the center & kept working them into a ball. It works well!             
Brush each roll with the melted butter. Let rise in a warm spot until double! Now beat 1 egg with 1 TBS of milk & bake at 375  degrees for about 15 minutes. They should be nicely browned & sound slightly hollow when you tap them. Once baked turn out of their pan & serve hot with plenty of butter & jam is nice too! 

LOOK AT HOW SOFT & FLAKY THESE ARE! They also heat well in the microwave so you do not feel rushed at dinner time. This makes 12 big Parker House Rolls that you will be proud of! ENJOY THE BAKING & EATING of PARKER HOUSE ROLLS FOODIES!                                                                                                                                  
                                                                               
                                                                                   

My Ultimate Breakfast Sandwich !

This is my FAVORITE breakfast & the one I usually make on holidays & special occasions! They are FAST & FILLING & FUN too! EVERYONE LOVES them & I know you will too! I have an earlier version of this that includes spinach but for this time around I just wanted the plainer version! ENJOY!

1 GOOD GRADE BAGEL per person ( I use a bakery case bagel & custom the bagel to each person's choice!) I HAVE TO HAVE an Everything bagel , my husband must have onion & my kids usually choose Plain or Everything bagels!
 2 or 3 Eggs per person, their choice!
2 or More Pieces of Cooked Bacon per person, let the choose how many they want!
2 Pieces of Sliced Cheese like American or Cheddar per bagel
Mayonnaise or any Condiment your guest choose!
Butter

First, cook bacon crisp & drain. I do this all at once by cooking the bacon on thick layers of paper towel in the microwave. Allow about 2 minutes per 2 pieces of bacon. I do mine all at once checking every 2 minutes & removing the bacon that is cooked & microwaving the ones that are not in 2 minute intervals. Watch closely so as to not burn! Microwaving is great because the bacon gets crisp & it DRAINS while it COOKS! Cleanup is a breeze just toss out the paper towel & a quick wipe of the microwave & you are DONE!
Now toast the bagels by splitting them open & toasting to desired browning! I like mine BROWN  & crunchy while my hubby likes his just lightly singed & barely toasted! Spread bottom half with mayo & I SLATHER mine !
In a frying pan melt butter & break into the pan as many eggs as you need. Let fry to over easy & then flip them & break the yolks so they run ! Cover every 2 eggs or 3 for your HUNGRY eater with 2 pieces of sliced cheese . Cover the pan & just let the cheese melt. I like my yolks still  runny & messy but you might like yours set firm. Cook until they are how you like them. Place egg on the toasted bagel cheese side up. Lay on top of the egg as many pieces of bacon as you wish. Cover with the toasted bagel top & DIG INTO an EGGSTRORDINARY SAMMY!