I'll share my recipe, if you'll share yours, September 1, 2012

12 years ago

Grilled Steak with Yum Yum Sauce

If you have ever been to a Japanese steak house, then you know all about this sauce. Depending on the place you go, it actually has many names: Yum Yum Sauce, Sakura Sauce, or just White Sauce. In reality this sauce is very easy to create and goes great with grilled meats, seafood, and vegetables. I enjoyed the sauce with a nicely grilled sirloin steak.

Yum Yum Ingredients:

1 cup mayonnaise

1/4 cup water

1 teaspoon tomato paste

1 tablespoon melted butter

1 teaspoon granulated garlic

1 teaspoon sugar

1 teaspoon paprika

1/2 teaspoon cayenne pepper

Directions:

Thoroughly mix all ingredients together in a bowl.

Place in refrigerator, covered, for at least 1 hour and preferably overnight.

Steak Ingredients:

1 Steak

Coarse salt

Freshly ground black pepper

Yum Yum Sauce

Directions:

Prepare grill for medium direct grilling.

Season steak with salt and pepper.

Place steak on grill, and grill till desired doneness.

Serve steak with Yum Yum Sauce.

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Comments (3)

glenda_al
12 years ago
Apple Monkey Bread Bites

1/2 cup butter or margarine, melted
1/2 cup brown sugar, packed
1/3 cup sugar
2 tsp ground cinnamon
2 cans (7.5 oz each) refrigerated biscuits OR 1 large can of biscuits
1/2 cup apple - cored, peeled, and chopped into small pieces *note you can omit the apple if you choose

Instructions

Spray 12 muffin cups with cooking spray. Mix butter and brown sugar in a small bowl, then spoon 1 tablespoon into each muffin cup.
Mix the sugar and cinnamon together in a gallon ziploc bag. Cut the biscuit dough into small pieces. Put the biscuit pieces and chopped apple into the cinnamon sugar bag. Shake to coat.
Place into muffin cups.

Bake at 350 degrees for approx 15 minutes or until golden brown and biscuits are cooked through. (You can poke them with a fork to see.)
Cool for 1 minute; then turn upside down onto a cookie sheet.

Best served warm
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nodakgal
12 years ago
100-Calorie Pumpkin Pie Tartlets

Prep:
15 mins
Cooking:
25 mins
Level:
Easy
Cooling:
60 mins
Yields:
16 servings

Looking for that great taste of pumpkin pie without the guilt of overindulging? Now you can, with these 100-Calorie Pumpkin Pie Tartlets. This satisfying treat is the perfect size to snack on by itself or enjoy as an elegant finish to the perfect meal.

Ingredients

16 (2 1/2-inch) foil baking cups
Nonstick cooking spray
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large egg whites
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLE'S CARNATION Evaporated Fat Free Milk
1 cup fat free whipped topping
12 small gingersnap cookies, broken into 1/4-inch pieces

Directions
PREHEAT oven to 350 F. Place baking cups on baking sheet with sides. Spray each cup with cooking spray.

COMBINE sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon 1/4 to 1/3 cup of mixture into each prepared cup.

BAKE for 25 to 28 minutes or until knife inserted near centers comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour. Top each with whipped topping and gingersnap crumbs.

Here is a link that might be useful: Pumpkin Pie Tarts
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I'll share my recipe, if you'll share yours, April 1, 2012
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Comments (8)
Glad you have your 'puter back, Luckygardnr! Paula Deen has a similar recipe for the bacon crackers except she puts a tsp. of Parmesan cheese on the cracker and then wraps in bacon. Harry would really like those apples, Jasdip. I'll have to try them. Should that be 375 degrees? I'm making this for dinner tonight to test it before I make it for next Monday's brunch. I've had the recipe forever. Got it from another site that had great forums. Chicken-Pecan Quiche (DebbieD/Alabama) 1 c. flour 1 c. (4 oz.) sharp Cheddar cheese, grated 3/4 c. pecans, chopped 1/2 tsp. salt 1/3 tsp. paprika 1/3 c. vegetable oil Combine first 5 ingredients in a medium bowl; stir well. Add oil. Stir well. Firmly press mixture in bottom and up the sides of a 9" deep-dish pie plate. Bake at 350 for 12 minutes. Cool completely. 1 c. sour cream 1/4 c. mayonnaise 3 large eggs, lightly beaten 2 c. cooked chicken, finely chopped 1/2 c. (2 oz.) sharp Cheddar cheese, grated 1/4 c. minced onion 3 drops hot sauce (optional) 1/4 c. pecan halves Combine sour cream and next two ingredients; stir with a wire whisk until smooth. Stir in chicken, 1/2 c. cheese, onion and hot sauce. Pour into prepared crust. Arrange pecan halves over chicken mixture. Bake at 350 for 55 minutes or until set. Let stand 10 minutes before serving. Yield: 8 servings. Note: You can substitute any deep-dish pie crust. Just sprinkle the bottom of the crust with 1/2 c. shredded cheese and add the whole cup of cheese and pecans to the chicken-sour cream mixture. Prebake the pie crust 10 minutes.
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I'll share my recipe, if you'll share yours, September 5, 2012
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INGREDIENTS tablespoon LAND O LAKES Butter, softened 1 can (16.3 oz) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits (8 biscuits) 1 can (10.2 oz) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits (5 biscuits) 13 large marshmallows 1/2 cup LAND O LAKES Unsalted or Salted Butter 1/2 cup hot fudge ice cream topping 1 teaspoon McCormick Pure Vanilla Extract 1 cup sugar 1 tablespoon Hersheys Special Dark baking cocoa DIRECTIONS 1 Heat oven to 350F. Grease 12-cup fluted tube cake pan with 1 tablespoon butter. Cut all 13 biscuits into quarters; set aside. 2 In large microwavable bowl, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. Microwave uncovered on High 1 to 2 minutes, stirring once, until melted. Using wire whisk, stir until smooth. 3 In medium bowl, stir sugar and cocoa until blended. 4 Carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. Add another 1/4 of the biscuits, gently folding in to coat. Using tongs, remove biscuits from chocolate, letting excess chocolate drip off. Drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. Layer biscuits in cake pan. Repeat with remaining biscuits. Sprinkle any remaining sugar mixture over biscuits. 5 Bake 30 to 40 minutes or until biscuits are deep golden and no longer doughy in center. Cool in pan 5 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan; immediately scrape any remaining topping in pan onto bread. Pull apart warm bread to serve. Using fresh marshmallows is key to the success of this recipe.
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I'll share my recipe, if you'll share yours, September 9, 2012
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Comments (4)
Thanks, Shirley--seems easier than baking it and definitely faster! I won't stop thinking about this cake until I make it. The picture on Pinterest was to die for! Almost like a sour cream coffee cake. HONEY BUN CAKE (Serve at Once) For the Cake: 1 box yellow cake mix 4 eggs 1 cup sour cream 3/4 cup vegetable oil For the Swirl: 1 cup light brown sugar 2 teaspoons cinnamon, or to taste For the Glaze: 2 cups powdered sugar 6 tablespoons milk 1 teaspoon vanilla extract Preheat oven to 325 degrees F. By hand, blend the cake mix, eggs, sour cream, and oil until well-incorporated. The mixture will be pale yellow--it's ok if it has some lumps! Set aside. In a separate bowl, mix together the brown sugar and cinnamon until well-blended, and set aside. Pour half of the cake batter into a greased 13x9 pan, spreading the batter out into a thin layer. Add half of the swirl mixture to the cake, making sure to sprinkle it on the entire layer. Pour the rest of the batter on top, and spread the batter until the cake is even. Top the cake off with the rest of the swirl mixture. With a knife, swirl the batter until you create a beautiful masterpiece. Place the cake into the oven, and bake for 45-50 minutes, or until an inserted toothpick comes out clean. While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until the glaze is desired consistency. When the cake comes out of the oven, pour glaze onto the entire, hot cake. Let the cake sit for a few minutes so the glaze can set. Serve warm or at room temperature. Serves 12-15
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I'll share my recipe, if you'll share yours, September 1th, 2011
Q
Comments (4)
That sounds easy and good (especially with ice cream on top), Jasdip. I copied this recipe because I love dates, especially around holiday time. HOMEMADE LARABARS (Foodie with Family Blog) 4 cups whole, pitted dates (moist ones work best) 2 cups raw or toasted whole shelled almonds 1 cup chocolate chips or chopped dark chocolate 2 tablespoons natural peanut butter (or sunflower or cashew butter), divided (or more, if necessary) Line a 9-inch x 13-inch straight sided pan with a piece of parchment paper so that the paper hangs over the long edges. Set aside. Fit a food processor with a metal blade. Add the almonds to the processor and pulse until they are uniformly finely chopped (think fresh bread crumb texture.) Add the chocolate chips and pulse again until the chocolate chips are also finely chopped. Pour the chocolately nuts into a large mixing bowl and set aside. Add half of the dates to the food processor and process until a paste forms and clumps together in the workbowl. Open the food processor and add in 1 tablespoon of the nut butter and half of the chocolatey ground nuts. Replace the lid and process until evenly combined. Scrape into the prepared pan. Repeat with the remaining dates, chocolatey nuts and nut butter. When all of the ingredients have been thus processed, wet your hands and use them to press the mixture as evenly over the bottom of the pan as possible. Fold the excess parchment over the bars to cover them and use something flat and heavy to press down firmly on the mixture until it is smooth. Refrigerate for at least 2 hours before moving onto the slicing. To slice: Use the excess parchment paper like a sling to transfer the now-firm bars from the pan to a large cutting board. Cut into desired size (I prefer 30 squares) and store in the refrigerator in a tightly covered container. An unrefrigerated bar will be good for 48 hours, covered, at room temperature.
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Jasdip
12 years ago
This looks good and is in my to-try binder

Citrus Grilled Chicken Breasts (Recipe.com, The Food Channel)
This recipe needs to marinate

6 skinless chicken breasts
4 lemons, halved
1/3 cup olive oil
1/4 cup chopped fresh oregano
1/2 teaspoon salt
1 1/2 teaspoons black pepper
2 garlic cloves, smashed

For Balsamic Dressing:

Salt and pepper to taste
1 garlic clove, minced
3 tablespoons finely chopped oregano
1/2 cup+ 1 tablespoon canola oil
1/4 cup+ 2 tablespoons olive oil
3 tablespoons Dijon mustard
1/2 cup+ 1 tablespoon balsamic vinegar

1. Place the chicken breasts in a large shallow pan. Squeeze the juice from the lemon halves into a separate bowl, then whisk in the oil, oregano, garlic, salt, and pepper.

2. Pour this marinade over the chicken. Place the lemon halves in between the chicken breasts, cover the pan tightly. Refrigerate 6 hours or overnight.

3. Grill the chicken, occasionally turning and brushing with any remaining marinade, until the juice runs clear or the inner temperature reaches 165 degrees F. Remove from the grill and place on a plate of greens and garnish with lemon slices and sprigs of oregano.

4. For the Balsamic Dressing: whisk ingredients together in small bowl and drizzle over the greens and chicken. Serve immediately.
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I'll share my recipe, if you'll share yours, September 1, 2012

Comments (3)

glenda_al

nodakgal

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