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Fried Rice with Shiitakes and Asparagus
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Fried Rice with Shiitakes and Asparagus
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Instructions
  1. In a large skillet add 1 teaspoon of oil and the asparagus. Let them cook for 3–5 minutes until they are cooked, but crunchy and delicious.
  2. When done, put on a serving platter and set aside.
  3. In the same pan, add the mushrooms, moving constantly until cooked through and slightly caramelized.
  4. Remove from pan and put next to the asparagus.
  5. In the same pan add 2 more tablespoons neutral oil, and add the garlic and ginger; leave it for 30 seconds, stirring constantly to avoid burning.
  6. Add the rice and move until it is warm.
  7. In a small bowl, mix soy sauce, sesame oil, rice vinegar, and chili.
  8. Add it to rice and mix carefully.
  9. Add the mushrooms and asparagus, then add a pinch of salt.
  10. Test for seasoning and serve immediately.
Recipe Notes

Note: Sesame oil, Sriacha sauce, rice vinegar, soy sauce, and chili paste an be found in the Asian or ethnic section of grocery stores.

Recipe and photo reprinted with permission from Ale Graf at Brown Sugar & Vanilla (www.brownsugarandvanilla.com).

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Fruit Pizza
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Fruit Pizza
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Instructions
  1. In a large pan, add the pineapple and mandarin juices.
  2. Add cornstarch; cook until thickened.
  3. Set aside and cool.
  4. Heat oven to 350 degrees.
  5. Spread cookie dough on a 14-inch pizza pan.
  6. Bake for 12–14 minutes.
  7. Cool completely.
  8. In a mixing bowl, cream together cream cheese, sugar, and vanilla.
  9. Spread over cookie dough.
  10. Arrange fruit on top.
  11. Cover with thickened juice.
  12. Keep refrigerated until ready to use.
Recipe Notes

Notes: You can also use a 9-x13-inch cookie sheet; your pieces will be square shaped.

Recipe courtesy of Rosetta Gruss, Marshall, WI.

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Maraschino Cherry Nut Cake
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Maraschino Cherry Nut Cake
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Ingredients
Cake
7-Minute Frosting
Butter Frosting
Servings:
Instructions
Cake
  1. Cream butter or margarine, add sugar gradually and cream well together.
  2. Add egg yolks and beat thoroughly.
  3. Sift flour, baking powder, and salt together and add to creamed mixture alternately with milk, beginning and ending with dry ingredients.
  4. Add well-drained maraschino cherries, nuts, and almond flavoring.
  5. Beat egg whites until stiff but not dry.
  6. With a rubber spatula or a spoon, fold in the egg whites with an ‘up-and-over’ motion.
  7. Grease two 9-inch cake pans and divide batter evenly into each.
  8. Bake in oven at 375 degrees for 20 minutes or until inserted toothpick comes out clean.
  9. Cool on racks until pans are cool enough to handle.
  10. Turn out on racks and cool before frosting.
  11. Frost with either 7-Minute or Butter Frosting.
  12. Decorate with red maraschino cherries and green spearmint leaf gumdrops.
7-minute Frosting
  1. Place egg whites, sugar, salt, water, and corn syrup in top of double boiler.
  2. Place over boiling water and heat constantly with a large double rotary beater or electric mixer at high speed until frosting will stand in peaks, about 7 minutes.
  3. Remove from heat; beat in vanilla.
  4. Quickly spread on cake.
Butter Frosting
  1. Cream butter (or margarine) until soft.
  2. Slowly stir in 1 cup sugar and salt.
  3. Add additional sugar alternately with cream, beating thoroughly after each addition until creamy and smooth.
  4. Beat in vanilla.
  5. Additional cream may be added to give frosting spreading consistency.
Recipe Notes

Recipe courtesy of Patricia Mullens, Friendship, WI.

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Snow Sauce for Fresh Fruit Platter
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Snow Sauce for Fresh Fruit Platter
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Ingredients
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Instructions
  1. Mix all ingredients and chill.
  2. Serve with fresh fruit as an appetizer or light dessert.
Recipe Notes

Recipe courtesy of Romayne Lindstrom, Iola, WI.

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Lemongrass Tea
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Lemongrass Tea
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Ingredients
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Instructions
  1. Hit the stalks with the flat side of your knife blade to bruise them–this releases the fragrant oil inside.
  2. Carefully give the lemongrass stalks a rough chop and trim away the leaves. The pieces should be about 1⁄2-inch to 1-inch long. (If you're using home-grown lemongrass, you can use the leaves, but there’s no need to bruise them. Since lemongrass is often sold already cut if you buy it at a grocery store, the number of stalks you'll need will vary.)
  3. Bring water to a boil over high heat in a medium-sized saucepan. Once the water reaches a rapid, rolling boil, carefully drop in the chopped lemongrass.
  4. If you need to, give it a stir with a long-handled spoon to ensure the lemongrass is completely submerged, then let it steep in the boiling water for about 5 minutes.
  5. Pour the tea through a fine mesh strainer or colander into your cup, a teapot, pitcher (if serving iced), or other container.
  6. Once you’ve strained it, you can enjoy the tea as soon as it’s cool enough to drink.
  7. Add sugar or honey to taste.
Recipe Notes

Notes: Lemongrass can sometimes be found in the produce section of grocery stores or at farmer's markets.

Tip: If you want to make the tea in a teapot, boil the water, then pour the boiling water and the chopped lemongrass into the teapot. Cover the teapot with a towel or tea cozy and let the mixture steep for 5–10 minutes or until it becomes fragrant. You will still want to strain it before pouring.

Options:
• Slice off a piece of fresh ginger that’s about 1-inch long; Scrape off the peel, then drop it into the water while you’re boiling the lemongrass. This will give it a warm, spicy flavor.
• If you prefer iced tea, place your pitcher of lemongrass tea into the refrigerator for an hour or so. For best results, serve the chilled tea over ice.
• To make sweetened iced tea, stir in 1/4 cup sugar before you place the tea in the refrigerator.
• If you want to amp up the citrus taste, squeeze a wedge of lime over your tea.
• Add milk, half-and-half, or heavy cream. This adds a creamy mouthfeel to your tea. The amount you use depends on how much you like, but it’s best to start with about 1 tablespoon.

Recipe and photo reprinted with permission from wikiHow (www.wikihow.com/Make-Lemongrass-Tea).

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