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.
Easy to prepare and the glaze on this roast is delicious!
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
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
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!
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.
- 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
No Kneading Required. Fresh Rolls Every Night!
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
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.
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
Make dinner at home tonight!
Caramelized Pork Tacos w/ Pineapple Salsa
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.
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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.
- 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
- 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.
contains content from: Wikipedia
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).