Mongolian Beef- Normy Cooks

So glad that Normy likes to cook and is willing to try new things to cook. He doesn’t like hard, complicated recipes and he doesn’t like recipes with a lot of chopping (as he thinks he is slow at it). But any recipe that has beef in it, he is all in for cooking it! So I found this recipe on good ol Pinterest (of course). So Normy cooked it and I (of course) took pictures.
For marinating the meat:
8 ounces flank steak, sliced (against the grain) 1/4 inch thin
1 tbsp vegetable oil
1 tbsp soy sauce
1 tbsp cornstarch + 1/4 cup
For cooking the meat:
1/3 cup vegetable oil, for frying the beef
1 tsp minced fresh ginger
5-7 dried red chili peppers
2 cloves garlic, minced
1/4 cup soy sauce
1/4 cup chicken stock
2 tbsp brown sugar
1 tbsp cornstarch, mixed with 1 tbsp water
2 scallions/green onions, cut diagonal, into 1-inch long slices
Start by slicing the beef into strips
add strips to a bowl
and marinate the beef for 1 hour in:
1 tablespoon oil
1 tablespoon soy sauce
1 tablespoon cornstarch
Now dredge the meat in the remaining 1/4 cup of cornstarch, lightly coated

Heat 1/3 cup oil in the wok over high heat.

When oil is smoking, add pieces of flank steak, in a single layer in wok and let the meat sear for about a minute, then turn meat over and sear the other side or another 30 seconds. Normy did the meat in batches.

Remove meat and place it on a sheet pan, that is slightly tilted, so that the oil can drain

The beef should be seared with a crusty coating.

Once all the meat is cooked, Drain the oil from the wok, leaving about 1 tablespoon in pan. Now turn the wok down to medium high heat and add in the ginger and dried chili peppers, then add in the garlic

Stir until you start to smell the garlic, then add the soy sauce and chicken stock

Bring the sauce to a simmer, now add the brown sugar, and stir until it’s dissolved.

Let the sauce simmer for a couple of minutes and then add in the cornstarch, water mixture. Simmer for a couple of minutes then add the beef

and scallions

toss everything together and cook for another minute or two.

There shouldn’t be hardly any sauce, as it has cooked into the beef. If there is some sauce, turn the heat up slightly and stir until thickened .

Serve up nice and hot with some jasmine rice

For marinating the meat:

8 ounces flank steak, sliced (against the grain) 1/4 inch thin
1 tbsp vegetable oil
1 tbsp soy sauce
1 tbsp cornstarch + 1/4 cup
For cooking the meat:
1/3 cup vegetable oil, for frying the beef
1 tsp minced fresh ginger
5-7 dried red chili peppers
2 cloves garlic, minced
1/4 cup soy sauce
1/4 cup chicken stock
2 tbsp brown sugar
1 tbsp cornstarch, mixed with 1 tbsp water
2 scallions/green onions, cut diagonal, into 1-inch long slices
Start by slicing the beef into strips
add strips to a bowl
and marinate the beef for 1 hour in:
1 tablespoon oil
1 tablespoon soy sauce
1 tablespoon cornstarch
Now dredge the meat in the remaining 1/4 cup of cornstarch, lightly coated
Heat 1/3 cup oil in the wok over high heat.

When oil is smoking, add pieces of flank steak, in a single layer in wok and let the meat sear for about a minute, then turn meat over and sear the other side or another 30 seconds. Normy did the meat in batches.

Remove meat and place it on a sheet pan, that is slightly tilted, so that the oil can drain.   The beef should be seared with a crusty coating.                                                             Once all the meat is cooked, Drain the oil from the wok, leaving about 1 tablespoon in pan. Now turn the wok down to medium high heat and add in the ginger and dried chili peppers, then add in the garlic. Stir until you start to smell the garlic, then add the soy sauce and chicken stock.                                                                                                   Bring the sauce to a simmer, now add the brown sugar, and stir until it’s dissolved.     Let the sauce simmer for a couple of minutes and then add in the cornstarch, water mixture. Simmer for a couple of minutes then add the beef and scallions, toss everything together and cook for another minute or two.

There shouldn’t be hardly any sauce, as it has cooked into the beef. If there is some sauce, turn the heat up slightly and stir until thickened .

Serve up nice and hot with some jasmine rice

Crunchy Asian salad with asian dressing

Got the inspiration for this recipe from here, I LOVE her blog! Love the pictures she takes! Inspires me to cook and she inspires me to want to cook all her recipes…

dressing: (I doubled the recipe, I will post the original recipe, but my recipe in the pictures is X2)

1/4 cup rice wine vinegar
1 teaspoon pickled ginger, chopped
2 tablespoons soy sauce
1 tablespoon honey (you can add more, if you want your dressing sweeter)
3 tablespoons toasted sesame oil
1/4 cup vegetable oil
Salad:
6 cups baby spinach leaves, washed and chopped up (you don’t have to chop them up, I like them chopped up)
1 large carrot, shredded
1 red bell pepper, sliced
1/4 red onion, sliced
1/2 pound sugar snap peas
1 large cucumber,sliced
1 tablespoon sesame seeds, toasted

for the dressing

Grab a mason jar and add in ingredients for dressing

rice wine vinegar

Chopped pickled ginger

Soy Sauce

Then add in honey and sesame oil

Then add in vegetable oil

You can put everything in a jar and screw lid on and shake up the dressing really well. Or what I did was (first transferred my dressing to a bigger jar) grabbed my hand mixer and blended everything together.

(I doubled the recipe, because this dressing is SO good to me, I could drink it)

Now for the salad:
Bring a pot of water to a boil, add the sugar snap peas

boil for about 5 minutes,

Drain, then add peas to ice bath (to stop the cooking), drain again and set aside.

Grab a big bowl to assemble the salad
Add spinach

Add the shredded carrot and red bell pepper

then add the sliced onion

Then add cucumbers

Toss everything together

portion out desired amount of salad in a bowl for yourself and add desired amount of dressing

Sprinkle toasted sesame seeds over the salad

Recipe

Dressing: (I doubled the recipe, I will post the original recipe, but my recipe in the pictures is X2)

1/4 cup rice wine vinegar
1 teaspoon pickled ginger, chopped
2 tablespoons soy sauce
1 tablespoon honey (you can add more, if you want your dressing sweeter)
3 tablespoons toasted sesame oil
1/4 cup vegetable oil
Salad:
6 cups baby spinach leaves, washed and chopped up (you don’t have to chop them up, I like them chopped up)
1 large carrot, shredded
1 red bell pepper, sliced
1/4 red onion, sliced
1/2 pound sugar snap peas
1 large cucumber, sliced
1 tablespoon sesame seeds, toasted
for the dressing

Grab a mason jar and add in ingredients for dressing
rice wine vinegar
Chopped pickled ginger
Soy Sauce
Then add in honey and sesame oil
Then add in vegetable oil
You can put everything in a jar and screw lid on and shake up the dressing really well. Or what I did was (first transferred my dressing to a bigger jar) grabbed my hand mixer and blended everything together.

(I doubled the recipe, because this dressing is SO good to me, I could drink it)
Now for the salad:
Bring a pot of water to a boil, add the sugar snap peas
boil for about 5 minutes,
Drain, then add peas to ice bath (to stop the cooking), drain again and set aside.
Grab a big bowl to assemble the salad

Add spinach
Add the shredded carrot and red bell pepper
then add the sliced onion
then add cucumbers
Toss everything together
portion out desired amount of salad in a bowl for yourself and add desired amount of dressing
Sprinkle toasted sesame seeds over the salad

Ham & Cheese Skillet al la Jamie

So when I was a kid we would go to Village Inn and they had this skillet and it was called the Ham & Cheese skillet, So when I would go I would get it every time. It was potatoes, ham, onion, cheese and topped with eggs cooked the way you liked (scrabbled of course). So I recreated this skillet at home many times, and here is another version of it…

So start with potatoes, I had Russet Potatoes, but Red or yellow potatoes work too…
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Peel and wash the potatoes, I ended up with about 6 potatoes, then chop them into bite size chunks
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then you will also need:
One onion, chopped into small chunks
green bell pepper, chopped into small chunks
ham steak, chopped into small chunks
Cajun seasoning (or you could just use salt & pepper or garlic salt, whatever you like)
extra sharp cheddar cheese, grated
5 eggs
vegetable oil
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so start with grabbing a large skillet and heat your burner to medium heat and coat the bottom of the pan with the oil
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let the oil warm up a little 1-2 minutes, then add in your chopped potatoes
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season them, to taste with the Cajun seasoning
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you can never have too much cajun seasoning
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then add in the chopped onion (I had to change skillets at this point because the skillet I was using the potatoes stuck too, so I switched to my cast iron skillet)
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stir the onion in with the potato and let cook 5-7 minutes, until onions are translucent
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next add in the chopped ham
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stir the ham in with the potatoes and onion
Now add in the chopped green bell pepper
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stir everything together

let everything cook together for 12-15 minutes, stirring and flipping everything occasionally, making sure everything is cooked, and that the potatoes are nice and fork tender

while that cooks, go ahead and grab a medium bowl and crack your eggs in it
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Now add a little milk to the eggs, and salt and pepper, to taste
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whip everything together.

now grab a medium, non stick skillet and heat that to medium low heat, coat the bottom of the pan with about a tbsp of butter, then add the eggs in
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scrabble the eggs. I like mine nice and light and fluffy and a little runny
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once the potatoes are cooked and the eggs are done

grab a plate and add desired amount of potatoes and then top with some eggs

and grate desired amount of cheese over the top
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and eat up!
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Recipe

  • So start with potatoes, I had Russet Potatoes, but Red or yellow potatoes work too…
  • Peel and wash the potatoes, I ended up with about 6 potatoes, then chop them into bite size chunks
  • then you will also need:
  • One onion, chopped into small chunks
  • green bell pepper, chopped into small chunks
  • ham steak, chopped into small chunks
  • Cajun seasoning (or you could just use salt & pepper or garlic salt, whatever you like)
  • extra sharp cheddar cheese, grated
  • 5 eggs
  • vegetable oil
  • so start with grabbing a large skillet and heat your burner to medium heat and coat the bottom of the pan with the oil
  • let the oil warm up a little 1-2 minutes, then add in your chopped potatoes
  • season them, to taste with the Cajun seasoning
  • you can never have too much Cajun seasoning
  • then add in the chopped onion (I had to change skillets at this point because the skillet I was using the potatoes stuck too, so I switched to my cast iron skillet)
  • stir the onion in with the potato and let cook 5-7 minutes, until onions are translucent
  • next add in the chopped ham
  • stir the ham in with the potatoes and onion
  • Now add in the chopped green bell pepper
  • stir everything together
  • let everything cook together for 12-15 minutes, stirring and flipping everything occasionally, making sure everything is cooked, and that the potatoes are nice and fork tender
  • while that cooks, go ahead and grab a medium bowl and crack your eggs in it
  • Now add a little milk to the eggs, and salt and pepper, to taste
  • whip everything together.
  • now grab a medium, non stick skillet and heat that to medium low heat, coat the bottom of the pan with about a tbsp of butter, then add the eggs in
  • scrabble the eggs. I like mine nice and light and fluffy and a little runny
  • once the potatoes are cooked and the eggs are done
  • grab a plate and add desired amount of potatoes and then top with some eggs
  • and grate desired amount of cheese over the top
  • and eat up!

Easy French Bread Pizza

Found the inspiration for this recipe from http://www.twopeasandtheirpod.com

1 loaf French Bread
Pizza sauce, homemade
freshly Shredded Mozzarella cheese

favorite pizza toppings
They suggested sausage,
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caramelized onions, roasted red peppers
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Preheat oven to 400 degrees
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Cook Sausage
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and Caramelized onions
I used this recipe for the caramelized onions:
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I made my own Pizza Sauce as well

Grab a sauce pan and coated the bottom with a little vegetable oil
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added 2-3 cloves of minced garlic
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I added in
1 15 oz can of tomato sauce
1 8 oz can of tomato sauce
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1 6 oz can tomato paste
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1 tbsp balsamic vinegar
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Garlic salt, to taste
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Freeze dried basil, to taste
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Freeze dried Parsley, to taste
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dried Oregano, to taste
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Stir everything together
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Season with Salt & Pepper, To taste
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Then add in 1 Tbsp brown Sugar
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Stir everything together and turn to medium low and let simmer until you need the sauce
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Slice French bread loaf in half lengthwise and then each half in half and place on baking sheet.
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spread the pizza sauce over the bread evenly.
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Then add roasted bell peppers
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Then add the Caramelized onions
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Then add shredded cheese
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Then add sausage
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Bake for 10-12 minutes or until cheese is bubbly and melted
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You can cut the slices in half again or leave whole and Serve up nice and hot
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Recipe

  • 1 loaf French Bread
  • Pizza sauce, homemade
  • freshly Shredded Mozzarella cheese
  • favorite pizza toppings-
  • They suggested sausage,
  • caramelized onions, roasted red peppers
  • Preheat oven to 400 degrees
  • Cook Sausage
  • and Caramelized onions
  • I made my own Pizza Sauce as well
  • Grab a sauce pan and coated the bottom with a little vegetable oil
  • added 2-3 cloves of minced garlic
  • I added in
  • 1 15 oz can of tomato sauce
  • 1 8 oz can of tomato sauce
  • 1 6 oz can tomato paste
  • 1 tbsp balsamic vinegar
  • Garlic salt, to taste
  • Freeze dried basil, to taste
  • Freeze dried Parsley, to taste
  • Oregano, to taste
  • Stir everything together
  • Season with Salt & Pepper, To taste
  • Then add in 1 Tbsp brown Sugar
  • Stir everything together and turn to medium low and let simmer until you need the sauce
  • Slice French bread loaf in half lengthwise and then each half in half and place on baking sheet.
  • spread the pizza sauce over the bread evenly.
  • Then add roasted bell peppers
  • Then add the Caramelized onions
  • Then add shredded cheese
  • Then add sausage
  • Bake for 10-12 minutes or until cheese is bubbly and melted
  • You can cut the slices in half again or leave whole and Serve up nice and hot

Pork Carnitas

Original recipe makes 12 servings

1/4 cup vegetable oil
4 pounds pork shoulder, cut into a few large pieces
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3 tablespoons kosher salt
1 onion, chopped
2 cloves garlic, crushed
3 tbsp lime juice
1 tbsp chili powder
1/2 tsp dried oregano
1/2 tsp ground cumin
The original recipe calls for- 4 (14.5 ounce) cans chicken broth, I just used better than Bouillon.
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Preheat your oven to 400 degrees

grab a large dutch oven and place it on a large burner and heat burner to high heat, and add the veggie oil to the pan.
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Season the pork with salt
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Then place the pork in the pan,
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brown on all sides, (takes about 10-12 minutes)
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Add the onion,
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garlic,
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lime juice,
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chili powder,
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oregano, and cumin.
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Pour in the water for the chicken Bouillon and then add amount of Bouillon it calls for on the jar, and bring to a boil.
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Lower the heat to medium-low, cover pot with lid, and continue to simmer until pork is very tender, about 2 1/2-3 hours.
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Transfer the pork shoulder to a large baking sheet, reserving the liquid.
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Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
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Place pork back in the oven and bake until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and then shred the meat as it browns.
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I had Normy stop at Santiago’s on his way home to get some green Chile, to go with our Carnitas. THE BEST Green chili ever!
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I served my Carnitas with flour tortillas, sour cream, cheese and homemade pico de gallo and green Chile
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Recipe

  • Original recipe makes 12 servings
  • 1/4 cup vegetable oil
  • 4 pounds pork shoulder, cut into a few large pieces
  • 3 tablespoons kosher salt
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 3 tbsp lime juice
  • 1 tbsp chili powder
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • The original recipe calls for- 4 (14.5 ounce) cans chicken broth, I just used better than Bouillon.
  • Preheat your oven to 400 degrees
  • grab a large dutch oven and place it on a large burner and heat burner to high heat, and add the veggie oil to the pan.
  • Season the pork with salt
  • Then place the pork in the pan,
  • brown on all sides, (takes about 10-12 minutes)
  • Add the onion, garlic, lime juice, chili powder, oregano, and cumin.
  • Pour in the water for the chicken Bouillon and then add amount of Bouillon it calls for on the jar, and bring to a boil.
  • Lower the heat to medium-low, cover pot with lid, and continue to simmer until pork is very tender, about 2 1/2-3 hours.
  • Transfer the pork shoulder to a large baking sheet, reserving the liquid.
  • Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
  • Place pork back in the oven and bake until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and then shred the meat as it browns.
  • I served my Carnitas with flour tortillas, sour cream, cheese and homemade pico de gallo and green Chile

Raspberry Filled Donut Muffins

Got the recipe from here

¾ cup sugar
1 large egg
3/4 cup all purpose flour
3/4 cup cake flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp freshly ground nutmeg
¼ c vegetable oil
¾ c whipping cream
1 tsp vanilla
1/2 cup raspberry jam
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melted butter
powdered sugar
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Preheat your oven to 350 degrees

Sift together the all purpose flour
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and cake flour, salt,
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and baking powder
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and freshly ground nutmeg.
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Then set aside.

In a mixer, mix together the egg
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and sugar
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until a light yellow color.
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Add the oil
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mix in well, then add the whipping cream until it’s well blended
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then add in the vanilla
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Fold in the dry ingredients by hand just until they are incorporated into the batter. Be careful to not overmix the batter.
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Bake for about 15-18 minutes for large muffins.
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Check the muffins by sticking a toothpick in the center and making sure it comes out clean. When baked all the way threw, take them out.
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Let them cool for 10 minutes before removing them from the pan.

When the muffins are cooled, fill a piping bag about 1/2 cup raspberry jam. Attach the long tip to fill cupcakes/muffins with to the piping bag.

Push the tip into the center of the muffin and fill the cavity with the jam
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When all of your muffins are filled,
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brush the outsides of the muffins with a little melted butter and roll them in powdered sugar
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Recipe

  • ¾ cup sugar
  • 1 large egg
  • 3/4 cup all purpose flour
  • 3/4 cup cake flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp freshly ground nutmeg
  • ¼ c vegetable oil
  • ¾ c whipping cream
  • 1 tsp vanilla
  • 1/2 cup raspberry jam
  • melted butter
  • powdered sugar
  • Preheat your oven to 350 degrees
  • Sift together the all purpose flour
  • and cake flour, salt,
  • and baking powder
  • and freshly ground nutmeg.
  • Then set aside.
  • In a mixer, mix together the egg
  • and sugar
  • until a light yellow color.
  • Add the oil
  • mix in well, then add the whipping cream until it’s well blended
  • then add in the vanilla
  • Fold in the dry ingredients by hand just until they are incorporated into the batter. Be careful to not over mix the batter.
  • Bake for about 15-18 minutes for large muffins.
  • Check the muffins by sticking a toothpick in the center and making sure it comes out clean. When baked all the way threw, take them out.
  • Let them cool for 10 minutes before removing them from the pan.
  • When the muffins are cooled, fill a piping bag about 1/2 cup raspberry jam. Attach the long tip to fill cupcakes/muffins with to the piping bag.
  • Push the tip into the center of the muffin and fill the cavity with the jam
  • When all of your muffins are filled,

Chinese Cucumber Salad

Got the recipe from here

2 tablespoon soy sauce
1/2 cup rice wine vinegar
2 tablespoon sugar
2 tablespoon vegetable oil
Dash of sesame oil
2 teaspoon red pepper flakes
4 cucumbers, peeled,
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and thinly sliced
1 small red bell pepper, seeded and thinly sliced into strips
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In a medium bowl,
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mix together the soy sauce,
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vinegar, sugar,
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oils
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and pepper flakes.
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Mix in the cucumbers
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and red bell pepper.
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Chill before serving
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Recipe

  • 2 tablespoon soy sauce
  • 1/2 cup rice wine vinegar
  • 2 tablespoon sugar
  • 2 tablespoon vegetable oil
  • Dash of sesame oil
  • 2 teaspoon red pepper flakes
  • 4 cucumbers, peeled, and thinly sliced
  • 1 small red bell pepper, seeded and thinly sliced into strips
  • In a medium bowl, mix together the soy sauce, vinegar, sugar, oils and pepper flakes.
  • Mix in the cucumbers and red bell pepper.
  • Chill before serving