Authentic Thai Peanut Sauce

satay and peanut sauce

While most Western versions of peanut sauce are made with peanut butter, this authentic Thai peanut sauce starts with real peanuts–and you’ll taste the difference! At the same time, it is super easy and quick to make–and is really versatile. This peanut sauce can be used for a variety of purposes, from a dip for veggies to a sauce for chicken or beef satay. Or use it to make a delicious cold noodle salad or as a marinade for grilled chicken or tofu.

Recipe: Satay Thai Peanut Sauce–My Mother-in-Law’s Traditional Recipe

Mandarin Pork Roast


Easy to prepare and the glaze on this roast is delicious!

https://i2.wp.com/media-cache-ec0.pinimg.com/736x/34/8b/70/348b70a4429b44ba9972c89bd0e289d1.jpg

INGREDIENTS:

1 tsp. dried rosemary
4 garlic cloves, minced
1 tsp. black pepper
1 bone-in pork loin roast(about 5 lbs.)
1 can(11 oz.) mandarin oranges, drained

Glaze:
1/2 cup orange marmalade
6 tbsp. orange juice concentrate
1/4 cup soy sauce
1/4 cup catsup
2 tbsp. honey
2-1/4 tsp. dry mustard
1-1/2 tsp. ground ginger
2 garlic cloves, minced

DIRECTIONS:

Combine the rosemary, minced garlic and black pepper. Rub over roast, covering all sides.

Place the roast, fat side up, on a rack in a shallow roasting pan. Bake uncovered at 350°, for 1-1/4 to 1-1/2 hours. Remove from oven.

Arrange the mandarin oranges on the roast. Combine glaze ingredients and brush over roast. Bake 30 minutes longer or until a meat themometer reads 160° to 170°, brushing often with the glaze. Remove from oven.

Let stand 10 minutes before slicing. Enjoy!

*NOTE

I didn’t exactly follow the recipe, so I had to adjust the cooking time a little bit. I used a 3.8 lb. BONELESS roast I had on hand. I cooked it in a small roasting pan WITHOUT a rack for 1-1/2 hours. After adding the mandarins and returning the roast to the oven for 30 minutes, it only registered 130° on the meat thermometer. After another 20 minutes in the oven, it finally got up to 160°. The total cooking time for me was 2 hours and 20 minutes, within the range of 35-40 minutes per pound, which I have always used as a rule of thumb when cooking a pork roast.

*TIPS

  • I found that using a brush for the glaze knocked the mandarins off the roast, so I used a spoon to apply the glaze instead.
  • Opening the oven door multiple times to apply the glaze will extend the cooking time.
  • Always use a meat thermometer to check the internal temperature of cooked pork.
  • Makes great leftover pork sandwiches!

recipe source: Old newspaper clipping
image source: Pinterest

Spiderweb Pumpkin Cheesecake for Halloween

Hi guys! We’ve had Halloween Cupcakes and Cookies. Now it’s time for a Halloween Cheesecake! What seasonal veggie could be better to play the lead in today’s Halloween recipe than pumpkin? None I tell you🙂 Pumpkins always remind me of October and of Halloween. Always. So of course one of my Halloween recipes had to […]

via: Spiderweb Pumpkin Cheesecake for Halloween — Sarah’s Little Kitchen

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Salmon in Foil – Summerstyle


Mouth-watering…

The awesome things I do.

salmon |ˈsamən|noun
a large edible fish that is a popular game fish, much prized for its pink flesh. Salmon mature in the sea but migrate to freshwater streams to spawn.

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Easy Refrigerator Rolls


No Kneading Required. Fresh Rolls Every Night!

Image credit: Betty Crocker

INGREDIENTS:
2 cups warm water, 110° – 115°
2 packages yeast
6-1/2 – 7 cups sifted flour
1/2 cup sugar
2 TSP. salt
1/4 cup shortening
1 egg

DIRECTIONS:
Add yeast to warm water, stirring to dissolve.
Stir in the sugar, salt, shortening and egg.
Mix in flour(6-1/2 – 7 cups) by hand until dough is easy to handle.
Do not knead.
Place greased side-up in greased bowl.
Cover with waxed paper and a damp cloth. Keep cloth damp.
Store in refrigerator until ready to use. Dough will last about 5 days.

BAKING:
About 2 hours before baking, shape desired amount of dough into rolls. Return unused dough to refrigerator.
Cover and let rise until dough doubles in size, about 1-1/2 to 2 hours.
Preheat oven to 400°.
Bake for 12-15 minutes.
Cool on wire rack.
Makes about 4 dozen medium rolls.
 
posted by Mountain Republic                     recipe: Betty Crocker Cookbook, 1956 Edition

Caramelized Pork Tacos w/ Pineapple Salsa

Make dinner at home tonight!

Eat Laugh Craft- A Healthy Living Blog

Caramelized Pork Tacos w/ Pineapple Salsa

DSC_9996Oh Tacos. So difficult for me to try to photograph yet so delicious that I can’t help but share.

Tacos are one of my favorite things to make when you’re tight on time. They’re always a crowd pleaser and as you can see with this recipe, the flavor combos are endless. This particular recipe is a new favorite of ours.DSC_9989

 Last week we shared the recipe for the Pineapple Cucumber salsa which is totally a great salsa to make not just for tacos but for chips, a topping for fish, and eating by itself.
As you learned last week, the salsa is incredibly easy to make. These tacos, even though the process involves heat, aren’t that much harder to make. Check it out:
ALWAYSSUMMER
See?!? You can top this with spicy chili sauce or anything you want. Then serve with some tortillas chips and the…

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New Look, New Recipe!

If it’s your first visit here, welcome! If you’ve been here before, welcome back! After a nearly 3 year hiatus, ‘At Grandma’s Table’ is back with an all new look and a new recipe! Future posts will be published on an occasional basis. See the new post below to get the recipe for:
Vida’s Coconut Macaroons

Vida’s Coconut Macaroons

Coconut Macaroons
Image credits: Eating Made Easy

It’s been several years since we’ve had a new post here on ‘At Grandma’s Table‘. I recently ran across this old family recipe and being that it’s one of the EASIEST cookie recipes I’ve ever used, I felt compelled to share it here. I hope you enjoy!

This recipe is from my Mother’s friend, Vida. She was a great cook, baker and homemaker. As kids, we always enjoyed a trip over to Vida’s house! Here’s her recipe for Coconut Macaroons:

INGREDIENTS:
1-1/2 cups shredded coconut
1/2 cup sugar
1 beaten egg
1/2 TSP. almond flavoring

DIRECTIONS:
Preheat oven to 325°
Combine ingredients and drop by teaspoonfuls on to greased cookie sheet. Bake until brown, about 20 minutes. Let cool on cookie sheet. Remove with metal spatula and cool completely on wire rack.

COOKING TIP:
Even on a well-greased cookie sheet, these cookies will tend to stick a bit. If you use a newer or ‘bright’ cookie sheet, they will be a little easier to remove. Parchment paper is a good option to eliminate the sticking.

posted by Mountain Republic                                                                    recipe by Vida Slater

A new recipe on AGT! What could be next? A new Friday Funnies??

Cinnamon Pancakes with Blueberry Syrup

BlueberriesThis recipe was submitted by a friend who says, “These cinnamon pancakes with blueberry syrup were served to us at a bed and breakfast in the Midwest this past summer. I’m glad I asked them for the recipe and they were generous enough to provide it. I told the proprietor that I was going to pass the recipe around and they were quite pleased. So here it is.”

INGREDIENTS:

2-1/4 cups flour
2 TBSP sugar
1 TSP cinnamon
2 TSP baking powder
1 TSP baking soda
1/2 TSP salt
2-1/2 cups buttermilk
6 TBSP butter (melted)
2 eggs ( at room temperature)
1 cup maple syrup
1 cinnamon stick
2/3 cup fresh blueberries

DIRECTIONS:

Whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the buttermilk, melted butter and eggs.

Make a well in the center of the flour mixture and whisk in the wet ingredients until just combined, with some small lumps.

Heat a non-stick griddle or electric frying pan over medium high heat until a drop of water sizzles when splashed on the pan. Brush the griddle with melted butter. Pour 1/4 cupful of batter onto the griddle per pancake, leaving space between the pancakes. When bubbles form all over the edges of the pancakes and they release easily, flip the pancakes with a spatula.

Cook on the other side until the pancakes are evenly pale golden, about 2 to 3 minutes more. Repeat, adding a little more butter to the griddle as needed.

Meanwhile, heat the syrup and cinnamon stick over medium-low heat until warm and fragrant. Lower the heat, stir in the blueberries and leave over low heat until the blueberries are just warmed, but still hold their shape, about 1 minute. Serve over warm pancakes and enjoy!

posted by Mountain Republic

When Life Gives You Bananas…Make Banana Cookies

Excellent recipe! I baked these on March 28th in honor of your Mom. The light, cake-like texture of these cookies reminded me of cookies my Grandmother used to make. Thanks for sharing!

Barbara Garneau Kelley

This is the second and last installment of my “When Life Gives You Bananas” dictums. This recipe is for when you have two over-ripe bananas languishing in the fruit bowl.

This is my mom’s recipe and today, March 28, is her birthday. Lois “DeDe” Garneau died 12 years ago this month but her recipes live on. Being a woman who didn’t waste words, mom named these cookies “Banana Cookies.” Their simple name defies their depth of taste and comfort.

I cooked my first dinner for mom’s birthday when I was 12. The main course was Shrimp Tarragon. I found the recipe in Good Housekeeping and the ingredients were frozen baby shrimp, dried tarragon (exotic back then) and a can of cream-of-something-condensed soup all gooed up and served over white rice. Mom said it was delicious and never had anything like it. My dessert was Red Velvet Cake with cooked frosting…

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