All-Purpose Stir-Fry Sauce (Brown Garlic Sauce)

Ingredients:

2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water

 

Directions:

1 In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce).

2 Dissolve the cornstarch in 1/4 cup water.

3 Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.

4 Add the soy sauce mixture; bring to a boil.

5 Reduce heat to medium and cook for 1 minute.

6 Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

                                                                       Source : food.com

 

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Cream Cheese Stuffed Garlic Burgers

Ingredients:

2 lbs hamburger meat
10 tablespoons instant minced garlic
1/2 teaspoon salt
1/4 teaspoon ground pepper
6 ounces cream cheese with garlic and herbs

 

Directions:

1 Put hamburger meat in a bowl and add garlic, salt and pepper.

2 Mix together with your hands until just blended.

3 Make 12 patties no more than 1 inch thick.

4 Spread cream cheese in the center if 6 patties, approximately 1 oz. per patty. (Don't spread all the way to the edge).

5 Put remaining patties on top of the cream cheese and seal the ends all the way around with your fingers. (Don't pinch too hard or the ends will be too thin).

6 Grill on high to your desired taste. (About 8-10 minutes).

7 Note: It takes a little longer than normal for the meat to cook inside because of the cream cheese.
                                                Source : food.com

 

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Sugar Caramel Sauce or Ice Cream Topping

Ingredients:

1/2 cup salted butter (no substitutions)
1/4 teaspoon salt
1 cup brown sugar (well packed)
2/3 cup heavy whipping cream, unwhipped (35% cream, no less! can use a little more cream)
2 -4 teaspoons vanilla extract (optional)

 

Directions:

1 In a small saucepan melt butter with salt.

2 Add the brown sugar; whisk until combined and thickened (about 2 minutes).

3 Whisk in the whipping cream, until thoroughly blended (2 more minutes).

4 Mix in vanilla (if using) until combined.

5 NOTE; this sauce will thicken up more when refrigerated.
                                                              Source : food.com

 

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Vanilla Flan With Raspberries

Ingredients:

2 cups sugar
1/2 cup water
6 eggs
6 egg yolks
2 tablespoons vanilla
2 cups whipping cream
2 1/2 cups milk
1 1/2 cups sugar
2 cups raspberries

Directions:

1 Preheat oven to 325°F.

2 In a saucepan over low heat combine 2 cups sugar and 1/2 cup water, stirring until sugar dissolves. Increase heat to high and boil without stirring until sugar caramelizes, swirling pan occasionally. Immediately pour into 2 (9-inch) pie dishes. Turn dishes, so bottom and sides are coated. Set aside.

3 In a large bowl whisk together eggs, egg yolks and vanilla.

4 Stir in whipping cream, milk and 1 1/2 cups sugar.

5 Divide mixture among pie dishes.

6 Place pie pans in a heavy baking pan, adding enough hot water to come up halfway up sides of pie dishes.

7 Bake for 50-60 minutes or until knife inserted in center comes clean. Remove custards from water and cool. Refrigerate overnight (*can be prepared up to 2 days ahead.).

8 Invert custards on platters; sprinkle with raspberries to serve.
                                         Source : food.com

 

 

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Chocolate Flan Cake

Ingredients:

1 (18 ounce) box chocolate devil's food cake mix
1 1/2 cups water (amount per cake mix directions)
1/2 cup oil (amount per cake mix directions)
3 eggs (amount per cake mix directions)
1 (11 ounce) jar cajeta caramel topping or 1 (11 ounce) jar smucker caramel topping
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1/2 cup fresh milk
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla
5 eggs

 

Directions:

1 Heat oven to 350ºF.

2 Spray a large 12-cup Bundt pan with nonstick coating.

3 Soften the cajeta in the jar in the microwave and pour into the prepared pan.

4 Prepare cake mix according to package directions.

5 Pour the cake batter into the cake pan over the cajeta.

6 To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese,vanilla and eggs.

7 Mix well.

8 Pour the flan mixture very slowly over the cake batter.

9 Spray aluminum foil with non-stick spray (like Pam);.

10 cover the pan TIGHTLY with aluminum foil.

11 (Covering tightly is very important.) Set the Bundt pan into a large pan and set on the oven rack and slide into the oven.

12 Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).

13 Bake cake for 2 hours (test); do not uncover during this time.

14 After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.

15 Invert cake onto a large plate with rim.

16 The cajeta will drip down the sides of the cake.

17 Cool completely then refrigerate. Refrigerate leftovers.

18 Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

                                                              Source : food.com

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Vanilla Buttercream Frosting (From Sprinkles Cupcakes)

Ingredients:

1 cup butter, softened
3 1/2 cups confectioners' sugar
1 teaspoon milk
1 teaspoon vanilla extract
1/8 teaspoon salt

 

Directions:

1 In a bowl combine butter, sugar and salt. Beat till blended.

2 Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.
                              Source : food.com

 

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Red Chile-Cheese Enchiladas

Ingredients

3/4 cup fat-free cottage cheese
2/3 cup (2 1/2 ounces) shredded Monterey Jack cheese
2 tablespoons finely chopped onion
1/8 teaspoon salt
2 cups Red Chile Sauce
Cooking spray
12 (6-inch) corn tortillas
1/2 cup (2 ounces) shredded reduced-fat extrasharp cheddar cheese 

 

Preparation

Preheat oven to 400°.

Place cottage cheese in a food processor; process 1 minute or until smooth. Combine cottage cheese, Monterey Jack cheese, onion, and salt, stirring well.

Spread 1/4 cup Red Chile Sauce in bottom of an 8 x 8-inch baking dish coated with cooking spray. Arrange 4 tortillas over sauce, overlapping slightly. Spread 1/2 cup cottage cheese mixture evenly over tortillas; top with 1/2 cup Red Chile Sauce. Repeat the layers once with 4 tortillas, remaining cottage cheese mixture, and 1/2 cup Red Chile Sauce. Arrange remaining 4 tortillas over sauce, overlapping slightly; spoon remaining 3/4 cup Red Chile Sauce over tortillas. Sprinkle evenly with cheddar cheese. Cover and bake at 400° for 10 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 5 minutes. Cut into 8 squares.

                                                        Source : myrecipes.com

 

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Grilled Corn-and-Butter Bean Salad

Ingredients

1 (16-oz.) package frozen butter beans*
4 ears fresh corn, husks removed
1 large red onion, cut into thick slices
1 large red bell pepper, cut into thick rings
3/4 cup mayonnaise
3 tablespoons chopped fresh basil
1 garlic clove, pressed
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground pepper
1 cup halved grape tomatoes

 

Preparation

1. Cook butter beans according to package directions; drain and cool completely (about 20 minutes).

2. Meanwhile, preheat grill to 350° to 400° (medium-high) heat. Grill corn, covered with grill lid, 15 minutes or until done, turning every 4 to 5 minutes. (Some kernels will begin to char and pop.) At the same time, grill onion and bell pepper, covered with grill lid, 5 minutes on each side or until tender. Cool all vegetables completely (about 20 minutes).

3. Cut kernels from cobs. Discard cobs. Chop onion and bell pepper into 1/2-inch pieces.

4. Stir together mayonnaise and next 5 ingredients. Stir in tomatoes, corn kernels, and onion and pepper pieces. Add salt to taste. Cover and chill 2 to 8 hours before serving. Store in refrigerator up to 3 days.

*Fresh butter beans may be substituted.

                                                    Source : myrecipes.com

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Fresh Strawberry Milk Shakes

Ingredients

8 ounces strawberries, stemmed and sliced
1/2 teaspoon vanilla extract
1 pint vanilla ice cream
1/4 cup milk 

 

Preparation

Blend half of strawberries, 1/4 tsp. vanilla, 1 cup ice cream and 2 Tbsp. milk in blender until smooth. Pour into 2 glasses. Repeat with remaining strawberries, vanilla, ice cream and milk. Serve immediately.

                          Source : myrecipes.com

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Candy-Coated Caramel Apples

Ingredients

1/4 cup gummy worms
1/4 cup Halloween sprinkles
1 (1.4 oz.) chocolate and toffee bar, crushed
1 (1.5 oz.) bag Reese's pieces
1/4 cup candy corn
1/4 cup small cinnamon candies
8 small apples
1 (14 oz.) bag soft caramel candies, each unwrapped 
1/4 cup heavy cream

Preparation

Line a baking sheet with parchment paper. Place candy (except caramels) in separate small bowls. Insert a craft stick into stem end of each apple.

Place caramels and cream in a heavy saucepan and heat on medium-low, stirring, until caramels have melted and mixture is smooth. Remove from heat.

Hold an apple by its stick over pot and spoon caramel over apple to coat, allowing excess to drip back into pot (if caramel gets too stiff, reheat for a minute or 2 to loosen). Press candy into caramel on apple and place apple, stick side up, on prepared baking sheet. Repeat with remaining apples and candy. Let apples stand until caramel has cooled, about 10 minutes.

                                     Source : myrecipes.com

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