RE: I'll share my recipes, if you'll share yours - Wed May 19

14 years ago

Beef, Snap Pea and Asparagus Stir-Fry

1 tbsp soy sauce

1 tsp rice vinegar

1 tsp sugar

3/4 lb boneless strip steak, thinly sliced

salt

1 tbsp vegetable oil

1 bunch asparagus, trimmed and cut into 2" lengths

6 oz snap peas

1 garlic clove, minced

1 tbsp peeled minced fresh ginger

1 tsp fresh lemon juice

2 tbsp torn fresh basil leaves

cooked rice

In a small bowl, combine soy sauce, vinegar and sugar. Season steak with salt in a large skillet or wok, heat oil over high. Cook steak until brown on one side, 2 minutes. Turn and cook until cooked through, 30 seconds. Transfer to a bowl.

Add asparagus, snap peas, garlic, and ginger to skillet. Cook, stirring constantly until vegetables are crisp-tender; adding a little water if pan gets too dark.

Add soy mixture and cook until fragrant, 10 seconds. Remove skillet from heat and stir in lemon juice and basil. Toss steak with vegetables; serve with rice and lemon wedges if desired.

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Comments (4)

Marilyn Sue McClintock
14 years ago
Stewed Apples

20 min : 5 min prep

SERVES 4 -6

* 4 tablespoons butter
* 7 cups cooking apples (thinly sliced, approximately 6)
* 1/2 cup sugar
* 1/2 cup brown sugar
* 2 teaspoons cinnamon
* 1/4 teaspoon nutmeg
* 1/2 cup water
1. In a 10" skillet (w/lid) melt butter over medium heat; turn off heat.
2. Mix in sugar and brown sugar, cinnamon, nutmeg and add 1/2 cup water, stirring to combine.
3. Bring mixture to a boil and allow to boil until beginning to thicken.
4. Reduce heat to medium; stir in apple slices, turning to coat.
5. Cook over medium to medium high heat 4-5 minutes, stirring, allowing sauce to continue to thicken.
6. Reduce heat to low, cover apples and cook until tender, stirring occasionally, another 5-10 minutes, adding more water if necessary, until apples are tender (cooking time will depend on the thickness of your apple slices).
7. Sauce will thicken as it cools.
Sue
paula_pa
14 years ago
These were seriously one of the best muffins I ever made. Note that I made them in the jumbo muffin pans - I think the bigger muffins tend to stay moister than normal sized muffins. I've never made these in a regular muffin pan.

Lemon-Ricotta Muffins

2 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar
2 Â½ teaspoons baking powder
Â½ teaspoon salt
1 cup ricotta cheese
1/3 cup milk
6 tablespoons butter or margarine, melted
2 large eggs
2 teaspoons freshly grated lemon peel

1. Preheat oven to 400 degrees F. Grease twelve 2 Â½" by 1 Â¼" muffin-pan cups or line with paper baking liners. (I used jumbo muffins pans and lowered the heat a bit.) In large bowl, stir together flour, Â½ cup sugar, baking powder and salt.
2. In medium bowl, with wire whisk or fork, mix together ricotta, milk, melted butter, eggs and lemon peel. Make well in center of flour mixture and pour in ricotta mixture; stir until just moistened.
3. Spoon batter into prepared muffin-pan cups. Sprinkle remaining 2 tablespoons sugar over muffins. Bake 20 to 22 minutes, until muffins are golden brown, tops spring back when lightly touched or a toothpick inserted in center of muffin comes out clean. Immediately remove from pan; serve warm. Or cool on wire rack to serve later.
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Jasdip
Original Author
14 years ago
Paula, these sound sinfully rich!
glenda_al
14 years ago
Raspberry cake bars: Sandra Lee

I have made these and so good.

1 package (18-ounces) refrigerated sugar cookie dough, softened (recommended: Pillsbury)
3/4 teaspoon lemon extract
1/2 cup seedless raspberry jam
1/4 cup chopped pecans
Directions
Preheat oven to 350 degrees F.

Line an 8-inch square glass baking dish with enough foil so there is an overhang on 2 sides. Mix cookie dough with lemon extract, kneading to combine. With damp fingers, press 2/3 of dough into bottom of prepared baking dish. Spread jam over dough. Crumble remaining dough evenly over top of jam. Scatter pecans over top. Bake for 30 to 35 minutes or until browned around edges and cooked through in center. Let cool in pan. Lift edges of foil to remove bars. Cut into 2-inch squares or diagonally into pennant shapes.

RE: I'll share my recipes, if you'll share yours - Wed May 19

Comments (4)

Marilyn Sue McClintock

paula_pa

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RE: I'll share my recipes, if you'll share yours - Wed May 19

Comments (4)

Marilyn Sue McClintock

paula_pa

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JasdipOriginal Author

glenda_al

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Jasdip
Original Author