1 pt. strawberries
3 T. sugar
12 wonton wrappers
2 T. butter
3 T. cinnamon sugar
3/4 c. whipping cream
1/4 t. vanilla
Heat oven to 375. Mix strawberries, hulled and sliced and sugar. Spread wonton wrappers on lightly greased cookie sheets. Place in oven about 7 min. or until crisp, let cool. Brush with melted butter and sprinkle with cinnamon sugar mixture. Beat cream and vanilla on high until whipped. Sugar to taste (1/4c.) Layer wrapper, whip cream then strawberries 2 times. Makes 6
Showing posts with label international extravaganza. Show all posts
Showing posts with label international extravaganza. Show all posts
Sweet Crepes (French)
You can buy crepes in the bakery at the store or frozen if you want to skip this part.
3 lg. eggs 1 T. granulated sugar
2 1/2 c. milk 1/2 t. salt
1 1/4 c. flour 2 T. butter, melted
Whisk together eggs and 1 c. milk. Sift dry ingredients together then add to egg mix. Whisk well. Stir in remaining milk and melted butter. Heat 10" nonstick skillet until hot (If it's not perfectly non-stick melt 1/4 t. marg. to prevent sticking) Pour ~1/4 c. batter into skillet, rotate pan so batter even coats bottom. Cook until golden brown on bottom (1.5 min) turn over if desired and cook 1 min. Repeat for remaining batter. Makes about 15 crepes. Crepes keep well in freezer if you want to cook them ahead of time, just layer each with wax paper to prevent sticking.
Suggested toppings
Fresh sweetened berries, powdered sugar, nutella, whipped cream, bananas, chocolate sauce. Place filling inside, roll up like a burrito and enjoy
3 lg. eggs 1 T. granulated sugar
2 1/2 c. milk 1/2 t. salt
1 1/4 c. flour 2 T. butter, melted
Whisk together eggs and 1 c. milk. Sift dry ingredients together then add to egg mix. Whisk well. Stir in remaining milk and melted butter. Heat 10" nonstick skillet until hot (If it's not perfectly non-stick melt 1/4 t. marg. to prevent sticking) Pour ~1/4 c. batter into skillet, rotate pan so batter even coats bottom. Cook until golden brown on bottom (1.5 min) turn over if desired and cook 1 min. Repeat for remaining batter. Makes about 15 crepes. Crepes keep well in freezer if you want to cook them ahead of time, just layer each with wax paper to prevent sticking.
Suggested toppings
Fresh sweetened berries, powdered sugar, nutella, whipped cream, bananas, chocolate sauce. Place filling inside, roll up like a burrito and enjoy
Pulled Pork Sandwiches (American)
1 pork tenderloin (can be BBQ flavored)
Sweet Baby Rays BBQ sauce
Kaiser Rolls
Cook tenderloin according to package directions (can crock-pot it). Let cool, shred w/ fingers or fork to desired size. Add BBQ sauce to desired stickiness. Heat through in crock pot. Spoon onto sliced rolls.
Suggested sides
Corn on the cob
Sliced Watermelon
Baked Beans (again I used canned, Busch's)
Sweet Baby Rays BBQ sauce
Kaiser Rolls
Cook tenderloin according to package directions (can crock-pot it). Let cool, shred w/ fingers or fork to desired size. Add BBQ sauce to desired stickiness. Heat through in crock pot. Spoon onto sliced rolls.
Suggested sides
Corn on the cob
Sliced Watermelon
Baked Beans (again I used canned, Busch's)
Beef Stroganoff (Russian)
1 lb. beef tenderloin cut into thin strips
1 T. olive oil
1 t. garlic salt
1 t. sugar
1 c. sliced mushrooms (opt.)
3/4 t. fresh ground pepper (mine is very peppery, if you don't like pepper use less)
1/2 c. sour cream (or fresh cream for richer dish)
1 T. flour
1 can beef broth
1 lb. cooked egg noodles
Heat oil. Sauté beef and mushrooms in hot oil, season as it cooks with garlic salt, sugar and pepper. Reduce heat to med. Stir flour into sour cream ( if you are using fresh cream you won't need flour b/c cream acts as thickener) Add to meat mix. Stir just to coat, add beef broth. Cook and stir until thickened and bubbly. Season with salt and pepper to taste. Serve warm over egg noodles.
Suggested side:
Green beans (I just cook with butter, season with salt and pepper.)
1 T. olive oil
1 t. garlic salt
1 t. sugar
1 c. sliced mushrooms (opt.)
3/4 t. fresh ground pepper (mine is very peppery, if you don't like pepper use less)
1/2 c. sour cream (or fresh cream for richer dish)
1 T. flour
1 can beef broth
1 lb. cooked egg noodles
Heat oil. Sauté beef and mushrooms in hot oil, season as it cooks with garlic salt, sugar and pepper. Reduce heat to med. Stir flour into sour cream ( if you are using fresh cream you won't need flour b/c cream acts as thickener) Add to meat mix. Stir just to coat, add beef broth. Cook and stir until thickened and bubbly. Season with salt and pepper to taste. Serve warm over egg noodles.
Suggested side:
Green beans (I just cook with butter, season with salt and pepper.)
Gyoza (pot stickers) (Japanese)
Choose a night when you have some time to prepare wrapping these takes about an hour, but they really are worth it.
Recipe from Kaori Tsunoda
1 lb. ground pork (can use ground beef, turkey or chicken for healthier version).
3 c. chopped Napa cabbage (can add more for cabbage-y wraps, less for meaty ones)
3 green onions (sliced)
2 T. soy sauce
1 T. sesame oil
pepper to taste
1 pkg (~50) gyoza wraps (or wonton wraps)
Sauce:
However much you choose to make add the same amount vinegar as soy sauce. i.e. if you are making 1 cup and ½ cu. Soy sauce and ½ c. vinegar. I then add 1 drop of sesame oil. You can sprinkle green onions for a little flavor too.
Directions:Mix meat, cabbage, onions, soy sauce, sesame oil and pepper well. Don’t be grossed out, but I usually use my well washed hands to mix it if the meat doesn’t mix in very well. Place ~1 T meat filling in center of wrapper. Wet edge with water and crimp sides together in half circle or triangle (if using wonton wraps). This amount of filling usually makes about 50 wraps if you want less, halve the recipe. Place wrapped pot stickers seam side up in non-stick pan in circular fashion (if you do not have a super non-stick fry pan you may want to put a tiny bit of oil on the bottom so they won’t stick). Brown bottoms over medium heat until golden. When golden pour ~1 cup of water over, should immediately boil. Cover and let simmer until water has boiled away ~15 min. Loosen wraps and invert pan over plate. Serve warm, dip in sauce.
Suggested sides:
Steamed rice
Asian chicken salad : romaine, breaded chicken tenders (cooked and sliced), mandarin oranges, green onions, cucumbers, sliced honey roasted almonds (Sunkist makes them for salads) Serve with sesame dressing.
Recipe from Kaori Tsunoda
1 lb. ground pork (can use ground beef, turkey or chicken for healthier version).
3 c. chopped Napa cabbage (can add more for cabbage-y wraps, less for meaty ones)
3 green onions (sliced)
2 T. soy sauce
1 T. sesame oil
pepper to taste
1 pkg (~50) gyoza wraps (or wonton wraps)
Sauce:
However much you choose to make add the same amount vinegar as soy sauce. i.e. if you are making 1 cup and ½ cu. Soy sauce and ½ c. vinegar. I then add 1 drop of sesame oil. You can sprinkle green onions for a little flavor too.
Directions:Mix meat, cabbage, onions, soy sauce, sesame oil and pepper well. Don’t be grossed out, but I usually use my well washed hands to mix it if the meat doesn’t mix in very well. Place ~1 T meat filling in center of wrapper. Wet edge with water and crimp sides together in half circle or triangle (if using wonton wraps). This amount of filling usually makes about 50 wraps if you want less, halve the recipe. Place wrapped pot stickers seam side up in non-stick pan in circular fashion (if you do not have a super non-stick fry pan you may want to put a tiny bit of oil on the bottom so they won’t stick). Brown bottoms over medium heat until golden. When golden pour ~1 cup of water over, should immediately boil. Cover and let simmer until water has boiled away ~15 min. Loosen wraps and invert pan over plate. Serve warm, dip in sauce.
Suggested sides:
Steamed rice
Asian chicken salad : romaine, breaded chicken tenders (cooked and sliced), mandarin oranges, green onions, cucumbers, sliced honey roasted almonds (Sunkist makes them for salads) Serve with sesame dressing.
Pollo penne pasta w/ parmesan cream sauce (Italian)
2 c. diced cooked chicken (seasoned with garlic salt)
2 T. butter
2 T. flour
2 c. milk (or cream for a richer sauce)
2 T. garlic salt
2 T Italian seasoning
1 c. shredded parmesan
1 c. broccoli florets, cooked (green beans, sliced asparagus and artichokes also work well)
1/2 c. diced fresh tomatoes (can use sun dried too)
1 lb. cooked penne
Melt butter over med. heat until it starts to brown ( I use same pan I cooked the chicken in) Add flour, mix to a soft paste, add milk. Stir until thickened and bubbly. Add garlic salt and Italian seasoning and parmesan. Add chicken. Toss sauce w/ pasta and vegetable (I like to cook my pasta with my vegetable, except artichokes I just use canned) Add tomatoes last. Garnish with shredded parmesan if desired, serve warm.
Suggested sides:
Garlic Parmesan Bread: slice baguette, butter slices, sprinkle with garlic salt and parmesan. Toast under broiler 5 min. or until golden.
Italian Salad: romaine, pepperoni, sliced olives, tomatoes, red bell pepper, feta cheese, w/ Ken's steak house lite N. Italian dressing w/ basil and Romano (or whatever dressing you like, but this is fabulous with this salad.
2 T. butter
2 T. flour
2 c. milk (or cream for a richer sauce)
2 T. garlic salt
2 T Italian seasoning
1 c. shredded parmesan
1 c. broccoli florets, cooked (green beans, sliced asparagus and artichokes also work well)
1/2 c. diced fresh tomatoes (can use sun dried too)
1 lb. cooked penne
Melt butter over med. heat until it starts to brown ( I use same pan I cooked the chicken in) Add flour, mix to a soft paste, add milk. Stir until thickened and bubbly. Add garlic salt and Italian seasoning and parmesan. Add chicken. Toss sauce w/ pasta and vegetable (I like to cook my pasta with my vegetable, except artichokes I just use canned) Add tomatoes last. Garnish with shredded parmesan if desired, serve warm.
Suggested sides:
Garlic Parmesan Bread: slice baguette, butter slices, sprinkle with garlic salt and parmesan. Toast under broiler 5 min. or until golden.
Italian Salad: romaine, pepperoni, sliced olives, tomatoes, red bell pepper, feta cheese, w/ Ken's steak house lite N. Italian dressing w/ basil and Romano (or whatever dressing you like, but this is fabulous with this salad.
Chicken Enchiladas (Mexican)
8-10 tortillas
8 oz. sour cream
1/2 c. chopped onion
2 c. chicken broth
1/4 t. pepper
1- 4oz. can diced green chilies
2 T. margarine
1 c. grated cheddar cheese
3 T. Flour
2 c. chopped cooked chicken
Warm tortillas until soft. For sauce, in saucepan cook onion and pepper in margarine until onion is tender. Stir flour into sour cream, add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir until thickened and bubbly. Remove from heat and stir in 1/2 cup cheese. For filling, stir in 1/2 cup of sauce into chicken. Place about ¼ cup filling atop each tortilla, roll up. Arrange rolls seam side down in a slightly greased 9x13 pan. Top with remaining sauce. Bake covered in 350 oven for 35 min. Sprinkle with remaining cheese. Bake uncovered about 5 min. If desired garnish with olives, tomatoes green onions or salsa on top.
Suggested sides:
Refried beans (I use Rosaritas) warm on stove top with 1/4 c. grated cheese
Spanish Rice (sorry gals I use uncle ben's mix, I have no recipe)
Fresh Pineapple
8 oz. sour cream
1/2 c. chopped onion
2 c. chicken broth
1/4 t. pepper
1- 4oz. can diced green chilies
2 T. margarine
1 c. grated cheddar cheese
3 T. Flour
2 c. chopped cooked chicken
Warm tortillas until soft. For sauce, in saucepan cook onion and pepper in margarine until onion is tender. Stir flour into sour cream, add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir until thickened and bubbly. Remove from heat and stir in 1/2 cup cheese. For filling, stir in 1/2 cup of sauce into chicken. Place about ¼ cup filling atop each tortilla, roll up. Arrange rolls seam side down in a slightly greased 9x13 pan. Top with remaining sauce. Bake covered in 350 oven for 35 min. Sprinkle with remaining cheese. Bake uncovered about 5 min. If desired garnish with olives, tomatoes green onions or salsa on top.
Suggested sides:
Refried beans (I use Rosaritas) warm on stove top with 1/4 c. grated cheese
Spanish Rice (sorry gals I use uncle ben's mix, I have no recipe)
Fresh Pineapple
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