I'll Share My Recipe if you Share Yours August 16

14 years ago

Huli Huli Pork (Better Homes & Gardens)

In Hawaiian, huli means to turn over. Huli huli grilled meat often starts with a teriyaki marinade. This version provides fantastic flavor and also can be used on chicken.

2 pork tenderloins (about 1-pound each)

3/4 cup ketchup

1/3 cup reduced-sodium soy sauce

3 Tbsp. packed brown sugar

3 Tbsp. sweet Mirin cooking wine or lime juice

1 Tbsp. grated fresh ginger 4 cloves garlic, minced

Lime wedges and fresh herbs (optional)

1 Place pork in a large, heavy self-sealing plastic bag set in a shallow dish; set aside.

2 For marinade, in a small bowl combine the ketchup, soy sauce, brown sugar, wine or lime juice, ginger, and garlic.

Remove 3/4 cup of the mixture to a small bowl; cover and chill until needed. Pour remaining mixture over pork; seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.

3 Drain pork, reserving marinade.

Preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Cover and grill 20 minutes. Brush with drained marinade. Cover and grill 15 to 20 minutes more or until an instant-read thermometer registers 155 degrees F when inserted into the thickest part of the meat. (

Remove pork from grill. Cover pork with foil and let stand 10 minutes before slicing. (The meat's temperature will rise 5 degrees F during standing.)

4 Meanwhile, place reserved sauce mixture in a small saucepan; heat through. Pass sauce with pork. Garnish with lime wedges and fresh herbs. Makes: 8 servings

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Comments (4)

Marilyn Sue
14 years ago
Apple Cream Pie

3 cups finely chopped apples
2 tablespoons flour
1 egg beaten
1/3 teaspoon salt
3/4 cup sugar
1 cup sour cream or
1 cup evaporated milk ( with 1 teaspoon lemon juice added)
1 teaspoon vanilla
1 9 inch unbaked pie shell

Combine sugar and flour, add ream and egg, vanilla, and salt. Beat until smooth with rotary beater. Add apples, mix well. Pour into the 9 inch unbaked pie shell. Bake for 15 minutes at 375 degrees for 30 minutes. Remove from oven and top with this topping you have prepared while pie is baking:

1/3 cup flour
1/3 cup butter or margarine
1/3 cup brown sugar
1 teaspoon cinnamon or 1/4 teaspoon cloves.

After putting on the top of pie, bake at 325 degrees for 20 minutes.

Cool and enjoy.

This is my recipe I entered in an apple pie contest back in 1989 for open face pie at the Frankton Apple Fest. I won first place and received an apple shaped plaque and the apples to bake the pie with. This was the first and only time I have ever entered a contest for baking of any kind.

Sue
patti43
14 years ago
As soon as the weather cools off, I'm making this soup!

EGG ROLL SOUP

2 Tbsp. olive oil
half a yellow or white onion, diced
3 cloves garlic, minced
2 cups chopped fresh cabbage
1/2 cup grated carrots
4 cups chicken broth
2 cups shredded cooked chicken or pork (*see note below*)
1 tsp. ground ginger
2 tsp. soy sauce
1/2 tsp. sesame oil
salt and pepper, to taste
optional garnish: sliced green onions, fried wonton wrappers (make or buy from Chinese restaurant)

In a large pot, heat oil over medium-high heat. Add onion, and saute for 5 minutes, stirring occasionally. Add garlic and saute for 1 minute. Add cabbage, carrots, chicken broth, chicken or pork, and ginger, and bring to a boil. Reduce heat to medium-low, and let simmer for 10-15 minutes. Add soy sauce and sesame oil, then season with salt and pepper if needed.
Remove from heat and serve immediately, garnished with additional green onions if you would like.
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Catherine's Spicy Chicken Soup Ingredients 2 quarts water 8 skinless, boneless chicken breast halves 1/2 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 2 tablespoons dried parsley 1 tablespoon onion powder 5 cubes chicken bouillon 3 tablespoons olive oil 1 onion, chopped 3 cloves garlic, chopped 1 (16 ounce) jar chunky salsa 2 (14.5 ounce) cans peeled and diced tomatoes 1 (14.5 ounce) can whole peeled tomatoes or sub Rotel tomatoes and chilies 1 (10.75 ounce) can condensed tomato soup 3 tablespoons chili powder 1 (15 ounce) can whole kernel corn, drained or frozen 2 (16 ounce) cans chili beans, undrained or black beans,rinsed and drained 1 (8 ounce) container sour cream Directions In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes. **save the sour cream to add at the table, along with shredded cheddar cheese and corn tortilla chips. Want great tortilla chips? Buy a package of fresh corn tortillas. Spray or brush both sides with olive oil, cut each tortilla in half and then julienne them into 1/4" strips. Spread the strips out on a nonstick cookie sheet. If you like, sprinkle with sea salt, chili powder and/or cumin. Bake 5 minutes at 425 degrees and check; sample and bake longer until the chips achieve your desired crispness. The julienned chips are great because they're easy to pick up with a soup spoon. You'll never go back to store-bought chips! can make in crockpot.freezes well.
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This looks good and the reviews great as well. Five-Spice Grilled Chicken with Hoisin-Maple Glaze (Fine Cooking) Chinese cooks have used five-spice powder and hoisin to flavor barbecued meat for centuries, and they're really onto something: it gives this chicken a sweet, spicy, haunting flavor. Unless you're feeding all white-meat lovers or all dark-meat lovers, grill an assortment of chicken legs, thighs, breasts, and wings. Serves 4 to 6 2 Tbs. dark brown sugar 1 Tbs. sweet Hungarian paprika 1 Tbs. minced fresh garlic (about 3 large cloves) 2-1/2 tsp. Chinese five-spice powder 1 tsp. ground fennel seed 1 tsp. dry mustard Kosher salt and freshly ground black pepper 3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings) 1/4 cup hoisin sauce 2 Tbs. pure maple syrup 1 Tbs. soy sauce 1 Tbs. honey 2 tsp. Asian sesame oil 2 tsp. minced fresh ginger 1/4 cup peanut or canola oil Tip: Indirect grilling is a must for chicken on the bone so the chicken can cook through before the outside burns. Don't glaze the chicken until just before it's done, or the glaze will burn; watch for flare-ups after the glaze goes on. In a small bowl, combine the brown sugar, paprika, garlic, 2 tsp. of the five-spice, fennel, mustard, 1 Tbs. salt, and 2 tsp. pepper. Put the chicken pieces in a 9x13-inch baking dish and rub the spice mix all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours. Prepare a charcoal or gas grill fire for indirect cooking over medium heat (325F to 375F). In a small bowl, combine the hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and the remaining 1/2 tsp. five-spice powder. Lightly brush the chicken pieces with the peanut oil and arrange skin side down over direct heat. Cover and cook until grill marks form, 3 to 5 minutes. If the chicken flares up, immediately move it to indirect heat. Flip the chicken and mark the other side, 2 minutes more. Move the chicken to the cooler side of the grill to finish cooking over indirect heat. Cover and cook, occasionally rearranging the pieces to ensure even cooking, until an instant-read thermometer registers 165F (breast pieces) to 170F (leg pieces), 30 to 45 minutes. Generously brush the glaze on the chicken and flip glaze side down over to the hotter part of the grill. Cook until the glaze is bubbly and deep red, 30 to 60 seconds. Brush more glaze on the top of the chicken, flip, and cook for 30 to 60 seconds more. Serve immediately.
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luckygardnr
14 years ago
Zucchini Soup II

Original Recipe Yield 6 servings

Allrecipes.com

Ingredients

3 1/2 cups diced zucchini
1/2 cup chopped celery
1 cup diced carrots
1/2 cup diced onion
1/2 cup margarine
1 tablespoon all-purpose flour
1 3/4 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups water
2 cubes chicken bouillon
1/2 cup dry white wine (optional)
1/2 cup sour cream

Directions

In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).

In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.

Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.
Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve.
glenda_al
14 years ago
Yummy!

EASY PARMESAN POTATO WEDGES
***********************************
This recipe can also be served with sour cream.
1/3 cup grated parmesan cheese
1 teasp paprika
1 teasp garlic powder
1/2 teasp salt
1/4 - 1/2 teasp pepper
4 potatoes unpeeled
1/3 cup vegetable oil

1) Preheat oven to 400F (204C)
2) In plastic bag combine first 5 ingredients.
3) Cut each unpeeled potato into 8 wedges. Dip wedges in oil and then shake in cheese mixture. I buy the precut and seasoned wedges and follow directions on bag for baking
4) Place wedges on a baking sheet skin side down and bake at 400F (204C) for 30 - 40 minutes.

If you buy the precut and seasoned you don't need to season. Then add the cheese and oil before baking.

Everyone loved this.

I'll Share My Recipe if you Share Yours August 16

Comments (4)

Marilyn Sue

patti43

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luckygardnr

glenda_al

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