Authentic Thai 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

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

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

Salmon in Foil – Summerstyle

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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

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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

Oh 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.

 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:

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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At Gampa’s Table

I had Easter dinner this afternoon with a cousin who took his first steps around this  table of long ago.  He is now in his early 60s, I am just 70.  The warm tones of the old color photo let you know at once this must be the 1950s.

Belle Porter, Gampa’s English downstairs “lady” [you could never call them maids – they were the ladies] would serve the food with her pince-nez balancing delicately on her nose and making corrections to my childish actions in low, kindly tones.  Meat was on a silver parsley-ringed platter; green vegetables looked stunning in a silver bowl, and the mashed potatoes were peaked to perfection.  I now know that the only beef served there was aged and what a treat.  Lamb was not served with mint jelly.  No it was served with home made mint sauce and it was warm and sweet.

Grandmother had died the year I was born so my father sat at the head of the table opposite Gampa.  He was weak on one side due to a brain tumor so his foot lay heavily at times on the “buzzer”‘  beneath the carpet Grandmother used to touch to ring Belle for the next course.  Poor Belle, she popped in and out like a cuckoo when Dad hit that buzzer multiple times by mistake.

There were nothing but arm chairs at Gampa’s table.  He felt it was not very democratic for a host and hostess to have the only comfortable chairs with arms. He therefore  had an antique chair he favored copied eleven times by an old Rochester firm named Hayden hat specialized in reproductions.

A word about the silver loving cup in the center of the table. Gampa hated people who went as guests to peoples’ homes and commented on the contents therein.   One poor guest asked what the silver thing was in the middle of the table.  Gampa looked at him and said slowly and calmly: “my father’s ashes; like them near me when I eat.”

My brothers and another male cousin are all living out-of-town with large and growing families of their own but cousin Curtice and I hold down the fort here in Rochester.  We no longer have dinners at one of our homes but at the retirement home where he lives.  It is lovely and we have our even lovelier, warm memories.  We are blessed to have one another and to have learned about the lasting value of family and not “things” at Gampa’ s table.

Cheesecake

 

From my Grandmother’s hand-written files.

 

Ingredients For filling:

• 3 or 4 eggs
• 2 packages Philadelphia Cream Cheese (or similar)
• 1/2 cup sugar
• 1 TSP. vanilla

Ingredients For Crust:

• crushed graham crackers

Ingredients for Topping:

• 1/2 pint sour cream (8 oz.)
• 2 TSP. sugar
• 1 TSP. vanilla

Directions:

• Preheat oven to 350°
• Put the eggs, cream cheese, sugar & vanilla in large mixing bowl.
• Beat ingredients with egg beater until smooth.
• Make the crust by lining a greased pie pan with crushed graham crackers.
• Pour in mixture and bake for 20 minutes.
• Remove from oven. Increase oven to 400°.
• Mix together the sour cream, sugar and vanilla for the topping and spread on top of baked filling.
• Return pie to the oven and bake 5 more minutes.
• Remove from oven and cool on wire rack.

posted by Mountain Republic                              recipe by Amy Chenevert

Bacon and Cheese Biscuits

Ran across this recipe over at Zoom Yummy. I made these biscuits a while back and they were absolutely delicious. It’s  about time to make them again. They are so darn good! 

 

 

Here are the ingredients:

And here’s the bacon.

It’s a crucial part of the magic.

1. To make your own Bacon and Cheese Biscuits, first preheat the oven to 390°F (200°C).

2. Then slice the bacon thinly.

3. In a large pan, fry the bacon over moderate heat until crisp.

This will take a couple of minutes.

4. When beautifully crispy, remove the bacon from the pan and crumble it finely.

5. Grab the cheese and grate it.

Just like this.

This is a lot of cheese.

The cheese mostly will constitute the flavor of your biscuits. So choose the one you really like.

It’s completely up to you.

I used Leerdammer. Next time I’ll try Cheddar, I think.

It’s fun because the biscuits can be different every time.

6. Now we need a large bowl.

Using a pastry cutter (or just a fork), combine the flour, baking powder, salt, cayenne pepper and butter until crumbs form.

7. Stir in the grated cheese and the bacon.

8. Then add the milk…

9. …and stir together just until the dry ingredients are well moistened.

10. Transfer the dough onto a lightly floured surface and  knead the dough 4 – 5 times.

To make the biscuits perfectly soft, the trick is not to over-knead the dough.

11. Roll it out to about 1/2 inch (1 cm) thickness.

When it gets sticky use some flour to make the job easier.

12. Cut out rounds using a 2-inch (5 cm) cutter.

Pat the scraps together, re-roll them and cut out some more rounds.

13. Line a baking sheet with parchment paper.

Arrange your biscuits on the sheet about 1/2 inch (2.5 cm) apart.

14. And bake them for about 15 minutes.

These are so yummy. Enjoy, dear friends!

 

 
posted by Mountain Republic                                  recipe via: ZoomYummy

Top Hat Soufflé

A soufflé is a light baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up”—an apt description of what happens to this combination of custard and egg whites.

Ingredients:

• 1/4 cup butter or margarine (1/2 stick)
• 1/2 cup flour
• 2 cups yellow cream style corn
• 1/3 cup milk
• 1/4 TSP. salt
• 1/8 TSP. garlic salt
• 1/2 TSP. Worcestershire sauce
• 1-1/2 cups shredded Cheddar cheese
• 1/2 cup shredded Provolone cheese
• 5 large egg yolks, slightly beaten
• 5 large egg whites, stiffly beaten

Directions:

• Preheat oven to 350°
• In a heavy saucepan, melt the butter and blend in flour until smooth.
• Add corn, milk, salt, garlic salt and Worcestershire sauce and cook, stirring constantly until thickened.
• Add both cheeses and stir until melted.
• Blend egg yolks into sauce.
• Cool slightly.
• Gently stir 1/4 of egg whites into cheese sauce.
• Carefully fold remaining egg whites into sauce until just blended.
• Pour into ungreased 2 quart casserole dish.
• Bake at 350° for 45 – 50 minutes.

posted by Mountain Republic                                        recipe by unknown

contains content from: Wikipedia

Ham and Biscuit Ring – Perfect End to a Holiday Ham

In my paternal grandmother’s notebook she kept for her cook was the following recipe written in her hand.  The notebook no doubt dates from the 20s’ and 30s’ since she died in 1941.

Ham Biscuit Ring

• Put through the food grinder (you can use a Cuisinart but don’t get the meat too fine) 1 lb cooked ham.

• Add ham to your favorite rich biscuit recipe, adding an extra teaspoon of baking powder to the mix.

• Bake in well-greased ring mold until done – in moderate oven (350)

• Turn out on hot platter and fill the center with hot buttered peas.

• Surround with peach halves filled with ground nut meats, brown sugar and butter having been glazed on a cookie sheet in the oven (375).