Can anyone share a recipe/technique for granola?
5 years ago
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Anyone have a Porl Lo Mein recipe to share?
Comments (3)Alexa: This is a modification of one I've used. I've changed it to make it suitable for leftover pork. Ordinarily the pork would be marinated in various seasonings but you can't do that. I think you'll still end up with something worthwhile (maybe better?). EASY PORK LO MEIN (made with leftovers) Ingredients 1 lb fresh egg noodles 1/2 lb leftover pork loin, cut into very thin strips, about 3/4-inch wide and 2 inches long 4 Tbs peanut oil 1 Tbs freshly-grated gingerroot 6 large mushrooms, sliced thin 1/4 cup bamboo shoots 1 medium red bell pepper, cut into strips 1 small onion, cut into wedges 2 stalks green onion, Chinois cut 1 medium zucchini or celery, cut into 1 inch strips Sauce 4 tsp cornstarch 1 cup chicken broth 1 Tbs oyster sauce 1 Tbs soy sauce 2 cloves garlic, minced 1/2 tsp white pepper 1/4 tsp fresh-grated gingerroot 4 Tbs peanut oil Seasoning 2 Tbs peanut oil 1 Tbs sesame oil 1 Tbs oyster sauce 1 Tbs soy sauce Directions Cut pork into thin strips. Mix sauce thoroughly. Parboil noodles for 3 minutes. Rinse and drain. Bring another pot of water to boil and keep hot. Heat 2 tablespoons oil in wok or large skillet. Stir fry all vegetables together for 2 to 3 minutes; add a pinch of salt (optional), remove from wok and set aside. Add pork and sauce mixture. Stir until thickened and pork is warm. Return the vegetables. Stir until well mixed. Put noodles into hot pot of water for 10 to 15 seconds, just to heat. Drain. Put back in pot and add noodle seasonings; toss well. Toss noodles with pork and vegetables or serve meat and vegetables over noodles. (You also can serve over rice.) By the way, I think the reason for your not getting a response to your request until now is because other members read your post title and have been looking in their pantries and recipe collections for "porl" but could not find it. Joe...See MoreNeed a simple granola recipe
Comments (8)Grainlady, I've got to try that recipe. It sounds delicious. I use Alton Brown's granola recipe but adapt it to our preferences. I never use coconut because my husband doesn't like the texture. And I don't use cashews because they're too expensive. Instead I used sliced and slivered almonds, peanuts, sunflower seeds, and pumpkin seeds -- enough to measure 2-1/2 cups of nuts/seeds total. I always add 1-2 tsp. of vanilla. Depending on my mood, I may also add 1-2 tsp. of cinnamon or apple pie spice or a tsp. of maple extract. I never add dried fruit to it either. Lately I've been following the Cook's Illustrated technique (not recipe) for granola chunks. It's so easy but results in gigantic chunks that we use for snacks rather than breakfast cereal. You line a jelly roll pan with parchment paper and dump the wet, unbaked granola mixture in it. Then you use a spatula to press down the mixture, kind-of like you were making a gigantic granola bar. You bake it at 325 for 35-45 minutes without any stirring. (I usually bake mine longer because we both like our granola really toasty.) When the granola looks toasty enough for you, take it out of the oven, and let the pan cool on a rack for about an hour. Then just lift up sections and break the granola "bar" into chunks. Big or small -- it's up to you. I love the super toasty chunks as an afternoon snack. I just pile a few on a napkin and munch away. Granola Recipe courtesy Alton Brown Serves: 6 servings 3 cups rolled oats 1 cup slivered almonds 1 cup cashews 3/4 cup shredded sweet coconut 1/4 cup plus 2 tablespoons dark brown sugar 1/4 cup plus 2 tablespoons maple syrup 1/4 cup vegetable oil 3/4 teaspoon salt (I omit) 1 cup raisins Preheat oven to 250 degrees (I follow the CI instructions for baking). In a large bowl, combine the oats, nuts, coconut, and brown sugar. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans (I use only one pan, pressing the mixture down). Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed....See MoreHow 'bout a granola recipe?
Comments (5)Pamela Lanier's B and B site has a bunch more recipes. Maybe it will even have one from someplace you were on your vacation. I haven't made any of the granola recipes there but I've used a couple of other recipes from that site and they were good. I got this recipe from the Passover thread earlier this year. If it can make matzoh bits taste like granola, it ought to be even better when you replace the matzoh with oats. :^) Note the "I" in the recipe is msrevise who posted the recipe. Not being a coconut fan, I also omitted the coconut but I used the pecans and butter. I added some ginger and cloves. Passover granola 3 cups matzoh farfel 2/3 cup sliced almonds ½ cup sweetened or unsweetened coconut (I omitted) 2/3 cup chopped pecans (I used walnuts) ¼ tsp salt 1 ½ tsp cinnamon ¼ tsp ground nutmeg 6 T margarine or butter (I used canoleo trans-fat-free) 1/3 cup honey 1 ½ cups chopped dried mixed fruit of your choice, including raisins (I used dates, raisins, and apricots) Preheat oven to 325. In a large bowl combine farfel, almonds, coconut, pecans, salt, cinnamon, and nutmeg. In a m/w or pan over low heat, heat margarine and honey until margarine melts. Stir this into farfel mixture, coating all the pieces. Spread mixture evenly into a jelly roll pan or 9x13 baking pan and bake for 15 minutes, stirring halfway thru to ensure even browning. Should be lightly golden. Remove from oven, transfer to large sheet of wax paper and set aside to cool for 10 minutes. Add dried fruit (in a bowl) and toss to combine. Set aside to cool completely. Store in an airtight container. Here is a link that might be useful: More granola recipes....See MoreHave a favorite granola recipe?
Comments (21)I love this adapatation by Molly Wisenberg/Orangette of Nigella Lawson's. A lot are too sweet for my taste. . .this one is not. Enjoy! Daily Granola Adapted from Nigella Lawson�s Feast The recipe that follows is the way I�ve come to use Nigella�s recipe. Of course, tweak as you will. For example, feel free to use whatever type of nut you like best - just one, or a variety. You could add some flax seeds, if you like, or some shredded coconut. If you like your granola with dried fruit, go ahead and add some - but after baking, not before. And about the applesauce: I like to buy it in those single-serving cups, the kind made to go in kids� lunchboxes. I used to buy it in bigger glass jars, but I found that it started to go moldy before I could use it all. The smaller containers are very handy that way; there�s less waste. Finally, I highly recommend eating this granola with plain soy milk. I like it with plain yogurt or regular milk too, but soy milk is especially good. This granola also mixes nicely with other cereals, like this one, and this one. Dry ingredients: 5 cups rolled oats 2 to 3 cups raw almonds or pecan halves, or a mixture 1 cup hulled raw sunflower seeds � cup sesame seeds � cup light brown sugar 2 tsp. ground cinnamon 1 tsp. ground ginger 1 tsp. salt Wet ingredients: � cup unsweetened apple sauce 1/3 cup brown rice syrup � cup honey 2 Tbsp. vegetable oil, such as canola or safflower Set racks in the upper and lower thirds of the oven. Preheat the oven to 300�F. In a large bowl, combine all of the dry ingredients. Stir to mix well. In a small bowl, combine all of the wet ingredients. Stir to mix well. Pour the wet ingredients over the dry ones, and stir well. Spread the mixture evenly on two rimmed baking sheets. Bake for 35 to 40 minutes, or until evenly golden brown. Set a timer to go off every ten minutes while the granola bakes, so you can rotate the pans and give the granola a good stir; this helps it to cook evenly. When it�s ready, remove the pans from the oven, stir well � this will keep it from cooling into a hard, solid sheet � and set aside to cool. The finished granola may still feel slightly soft when it comes out of the oven, but it will crisp as it cools. Scoop cooled granola into to a large zipper-lock plastic bag or other airtight container. Store in the refrigerator indefinitely. Yield: about 10 cups...See More- 5 years ago
- 5 years ago
- 5 years agoseagrass_gw Cape Cod thanked sleevendog (5a NY 6aNYC NL CA)
- 5 years agoseagrass_gw Cape Cod thanked vesfl (zone 5b/6a, Western NY)
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