I'll share my recipe, if you'll share yours, November 12, 2011

12 years ago

Thai Quivering Tenderloins

Allrecipes.com

"This Thai-inspired dish is simple enough to cook for a weeknight, yet elegant enough to serve for a dinner party."

Original Recipe Yield 6 servings

Ingredients

1/4 cup orange juice

2 tablespoons soy sauce

1 teaspoon red pepper flakes

1/2 cup chopped fresh cilantro

2 cloves garlic, minced

3 tablespoons brown sugar

2 tablespoons peanut butter

2 teaspoons minced fresh ginger root

2 (1 pound) pork tenderloins

1/2 cup chicken stock

Directions

Whisk together the orange juice, soy sauce, hot pepper sauce, cilantro, garlic, brown sugar, peanut butter, and ginger root in a bowl. Lie the tenderloins in a glass baking dish; pour the orange juice mixture over the tenderloins. Marinate in refrigerator at least 1 hour and up to 8 hours or overnight.

Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.

Transfer the tenderloins to the foil-lined baking sheet, reserving the marinade.

Cook until the pork is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

While the pork cooks, combine the reserve marinade and chicken stock in a saucepan. Bring to a boil. Allow to boil 2 minutes; reduce heat to low and simmer 5 to 7 minutes.

Cut the tenderloins into 1/4-inch slices; spoon the sauce over the sliced pork to serve.

Comments (6)

Marilyn Sue McClintock
12 years ago
Broiled Cinnamon Toast

Ingredients

5 tbsp. butter
Cinnamon sugar, made with 1/4 cup sugar and 1 tbsp. cinnamon

4 slices bread

Instructions
1. Broil one
side of the bread, turn over and put on topping. Soften butter. Mix the butter with 3 teaspoons cinnamon sugar. Spread generously on bread. Broil for 3 to 4 minutes until crispy. Makes 2 servings.

Sue
User
12 years ago
Here is a new one I found, a great holiday idea.
Single serve Pie in a Jar, chek link below.

Here is a link that might be useful: pie in a jar
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I'll share my recipe, if you'll share yours, November 13, 2011
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I'll share my recipe, if you'll share yours, November 30, 2011
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My 58 Year Old Refrigerator Rolls Recipe 1 quart milk 1 cup vegetable shortening 1 cup white sugar 1 package of yeast 1/4 cup warm water 8 - 9 cups flour 2 Tablespoons salt 1 Teaspoon baking soda 2 Teaspoons baking powder Heat the milk and add the sugar and shortening, stir until well dissolved. Let cool until you can add the yeast that has been dissolved in the warm water. Do not add while the milk mixture is too hot. You can do all of this in a large stock pot with lid if you wish. Then add around 6 cups of the flour, stir well, put the lid on and set in a nice warm place and let rise until double in bulk. Then stir down and add the salt, baking soda, and baking powder plus additional flour to make a little firmer dough. This should be a soft dough that will stiffen up in the refrigerator. It must be refrigerated many hours or over night. I put my dough in a big tall Tupperware container, like a two gallon one, with a tight fitting lid. Be sure and check on it as it may over flow into your refrigerator. After refrigeration, take out amounts as needed. This will keep a good week in the refrigerator. Do not knead this dough, kneading it will make the dough too stiff and you will end up with harder rolls. Just use enough flour to handle. I like to just roll the dough out like for jelly rolls and spread with melted butter or margarine, roll up and cut in pieces to fit your muffin pans. Be sure and grease your pans with shortening or the pan coating using the flour, veg. shortening and oil. Butter the tops of rolls, put in a warm place cover and let rise. Do not let them over rise, when ready bake in a preheated oven at 425 degrees, for 12 to 14 minutes. Ovens vary so use your own judgment. I received a cookbook from a furniture store just after we were married and this was in it. It is the best yeast roll dough and everyone seems to enjoy them. It probably makes 24 to 30 rolls. I will be making a double batch of these today to bake later this week to take to our church dinner this coming Sunday. Just remember, not too much flour and do not knead and these should be great for you. They are also very good made into cinnamon rolls. Sue
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I'll share my recipe, if you'll share yours, November 29, 2011
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I had some buttermilk that I wanted to use up, and made these buns. They are similar to Caroline's easy spoon rolls, in that the dough rises and stores in the frig. So now we have 2 recipes that are easy to keep on hand and use. I tore of a section and cut rounds with a cookie cutter, flattened them and folded them in half. They puffed up like crazy! They can be put in muffin tins, cut in triangles and rolled like crescent rolls....whatever you want to do with them. I love the idea that when they are formed, they are immediately baked....no rising required. The recipe came from Bumblebeez at the Cooking Forum. The dough is very soft, so add flour as needed to the board and dough to make it easy to handle when lightly kneading. Buttermilk Refrigerator Rolls 1 Package dry yeast 1/2 cup warm water 1/2 cup melted butter 4 1/2 cups all purpose flour 1/4 cup sugar 1 tablespoon plus 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon soda 2 cups buttermilk Dissolve yeast in warm water in a large mixing bowl. Let sit 5 minutes. Stir in butter. Combine dry ingredients; add to yeast mixture along with buttermilk. Stir well. Turn dough out on a floured surface, knead gently a few times and shape into a ball. Place in greased bowl, cover, and refrigerate until needed. Keeps for one week. Break off a soft ball sized lump of dough and roll into a circle about 1/4" thick. Cut into pie shaped wedges and roll up from the wider edge into crescent shapes. You do not have to let them rise again. Bake on greased baking sheet at 400 for 8-10 minutes.
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I'll share my recipe, if you'll share yours, November 19, 2011
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Oh, I wish I had read this earlier. I would have told you not to skip the honey. It really adds something to it. Doesn't matter about the crescent rolls, It all comes together when baking. It's fool proof. I'm usually too lazy to post a long recipe but today I bought my Thanksgiving turkey. I was looking for one about 10 lbs but the smallest I could find was 14 1/2 and I went to three stores. That's a lot of turkey for 2 people. Anyway, I decided I can eat just so many turkey sandwiches so I think I'll make some turkey pot pie. I was going to make chicken pot pie for a luncheon I'm having in December so I'll try a trial run with the turkey instead. I got to thinking about everyone and their leftover turkey so thought I'd share my chicken pot pie recipe...it's sooo good. Chicken Pot Pie with Savory Crumble Topping 1 1/2 lb. boneless skinless chicken breasts and or thighs 3 C. low sodium chicken broth 2 T vegetable oil 1 medium onion, chopped fine (1 C) 3 medium carrots, peeled, cut 1/4" (1 C) 2 small ribs celery, chopped fine (1/2 C) salt and pepper 1 tsp. soy sauce..............Do NOT omit these two ingredients 1 tsp. tomato paste........." " " " " " " " " " 4 T. butter 1/2 C AP flour 1 C whole milk 2 tsp. lemon juice 3 T minced parsley 3/4 C frozen baby peas Crumble topping: 2 C. flour 2 tsp. baking powder 3/4 tsp. table salt 1/2 tsp. black pepper 1/8 tsp cayenne 6 T. butter cut in 1/2" cubes and chilled 1 oz. parmesan finely grated (1/2 C) 3/4 C plus 2 T heavy cream (do not substitute) Cook chicken in broth. Simmer 8 - 12 min. Adjust rack in oven to upper middle and preheat oven to 450. Topping: Combine dry ingredients EXCEPT cheese. Sprinkle chilled butter pieces over top of flour mixture. Using fingers, rub butter into flour mixture until it resembles corn meal. Stir in Parmesan cheese. Add cream and stir just until well combined. Crumble mixture onto parchment-lined baking sheet. Bake until fragrant and starting to brown. 10 - 13 minutes. Set aside. Filling: Heat 1 T. oil in Dutch oven. Add onions, carrots and celery. Salt and pepper to taste. Cover and cook, stirring occasionally, until tender. (5 - 7 minutes). Meanwhile, cut up chicken into bite-size pieces. Transfer veggies to chicken bowl. Heat remaining 1T. oil. Add mushrooms. Cook about 5 minutes. Add soy sauce and tomato paste. Cook until liquid has evaporated. (5 min.) Heat butter, add flour, cook 1 minute. Add chicken broth and milk. Bring to simmer scraping bottom of pot. Cook until thickened (1 min.). Season to taste. Add lemon juice, parsley, chicken and veggies plus baby peas. Pour into 9 x 13 baking dish. Break up crumble topping pieces on top of filling and bake in 350 oven 25 - 30 min.
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Jasdip
12 years ago
hmmmm what makes them "quiver" Lucky?

This was posted on a Yahoo Groups. It's not my recipe, nor my comments.

"I got this from a different group this morning and whipped it up for my family. It was YUMMY and so so easy to make. I actually think it was easier and less messy than regular rice krispy treats."

No-Bake Bars
4 c Cheerios
2 c Rice Krispies
2 c roasted peanuts
2 c M & M's
1 c light corn syrup
1 c sugar
1 1/2 c peanut butter
1 tsp vanilla

In large bowl combine first four ingredients. In saucepan bring corn syrup and sugar to a boil. Cook until sugar is dissolved. Remove from heat, stir in peanut butter and vanilla.

Pour over cereal mixture and toss to coat evenly. Spread in a greased 15-inch baking pan. Cool, cut into 3-inch squares.
patti43
12 years ago
I made this bread the other day. It was just so-so but when I tasted it yesterday--wow! You definitely need to make this a day or two ahead of time. It's very moist and has a great spice blend.

Pumpkin Bread

3 c. flour
1 tsp. ground cloves
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp salt
1 tsp. baking soda
1/2 tsp. baking powder

3 c. sugar
1 c. butter, soft (half-melted)
3 large eggs
16 oz. can pumpkin
1/2 c. chopped pecans (optional)

Preheat oven to 350 degrees. Spray two medium loaf pans. In a medium-sized bowl, mix first seven ingredients and set aside.

In a large bowl, add sugar butter and eggs. Cream together on med. speed about 2 minutes or until fluffy. Add pumpkin and combine well.

Add dry ingredients in three batches and mix gently until incorporated. Pour into loaf pans and bake about 1 hour or until done.
nodakgal
12 years ago
I'm not sure if I've posted this before or not, but I make these often with the leftovers from a roast beef dinner.I've used peas in place of the carrots a time or two, corn isn't as good IMO.

Beef Pasties
2 cups cubed cooked roast (1/4 inch pieces)
1 1/2 cups cubed cooked potatoes
1 cup gravy
1/2 cup diced cooked carrots
1/2 cup diced cooked onion
1/2 teaspoon salt
1/8-1/4 teaspoon pepper
pastry for double crust pie
Half and Half or milk
In a bowl, combine the first nine ingredients, set aside. Roll out pastry (floured surface) into an 8 inch circle.
Mound about 3/4ths to 1 cup filling on half of the circle. Moisten edges with water, fold dough over filling and press the edges with a fork to seal. Place on ungreased baking sheet. Cut slits in top of each, brush with half and half. Bake at 450 degrees for 20 to 25 minutes or until golden brown. Makes 4 servings.
*Note if using purchased pre-rolled pastry, cut each circle in half, put filling on, fold pastry over forming a wedge.
patti43
12 years ago
Thanks, Nodakgal. I've wondered how to make pasties. It's almost like hash pot pies, huh?

I'll share my recipe, if you'll share yours, November 12, 2011

Comments (6)

Marilyn Sue McClintock

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