bonse
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Strawberry Shortcake in a Pie Iron
I saw this recipe the other day on a camping site on Facebook. Can't wait to try it. What other recipes are there for pie irons. Really new to them Ingredients: Butter Angel food cake Strawberries Dark chocolate, chopped Directions: Butter the inside of the pie irons. Put a slice of angel food cake in one side of the iron (double pie iron shown here). Top with sliced strawberries and chocolate. Put another slice of angel food cake on the top and secure the other side of the pie iron closed. Put the pie iron in the fire and wait several minutes. Flip and wait a few more minutes. (Cooking time depends on the heat of the fire and whether the pie iron is cast iron or aluminum, so check on the cake once in awhile to prevent burning!)608Views0likes0CommentsSlow Cooker Beef and Broccoli
Another recipe that's easy to do. I love using my Crockpot Yield: 4 servings Prep Time: 10 minutes Cook Time: 3 hours 50 minutes Ingredients 1 1/2 lbs beef chuck (roast or chuck steak), sliced into thin 1 1/2-inch long strips 1/2 yellow onion , sliced into 2 portions 1 cup low-sodium beef broth or beef consommé* 1/2 cup low-sodium soy sauce 1 Tbsp sesame oil 1/3 cup slightly packed dark-brown sugar 3 cloves garlic , minced Salt and freshly ground black pepper , to taste 2 1/2 Tbsp cornstarch 3 cups broccoli florets , diced into bite size pieces (from about 12 oz broccoli crowns) Sesame seeds , for garnish (optional) Instructions 1. Add beef and onion portions to a slow cooker. In a mixing bowl whisk together beef broth, soy sauce, sesame oil, brown sugar and garlic. Season mixture with salt and pepper to taste. Pour mixture over beef and onions in slow cooker. Cover with lid and cook on low heat 2 1/2 - 3 1/2 hours, until meat has cooked through. 2. Ladle out 1/4 cup of the broth from slow cooker and pour into a bowl. Add cornstarch and whisk until smooth then return broth mixture to slow cooker and gently stir. Add in broccoli pieces (if you want vibrantly green broccoli you can steam it instead then add it at the end) and cover slow cooker with lid, then increase to high heat and cook 20 minutes longer, or until broccoli is tender and sauce has thickened slightly. Remove onion pieces. Serve warm over white or brown rice sprinkled with optional sesame seeds. 3. *I used low-sodium broth (as well as the low-sodium soy sauce) so I have better control over the amount of salt that goes in. You can use regular beef broth, you just might not need to add salt, and same if using the consommé1.5KViews0likes7CommentsCRISPY SESAME CHICKEN WITH A STICKY ASIAN SAUCE RECIPE
Found this recipe on a recipe site. It's terrific.. Ingredients 5 tbsp olive oil 2 eggs lightly beaten 3 tbsp cornflour/cornstarch 10 tbsp plain/all-purpose flour ½ tsp salt ½ tsp pepper ½ tsp garlic salt 2 tsp paprika 3 chicken breast fillets chopped into bite-size chunks Sauce: * 1 tbsp sesame oil optional - you can leave out and just sprinkle with plenty of sesame seeds at the end if you prefer 2 cloves garlic peeled and minced 1 tbsp Chinese rice vinegar white wine vinegar will work too 2 tbsp honey 2 tbsp sweet chilli sauce use more or less depending on the brand and how spicy you like it 3 tbsp ketchup 2 tbsp brown sugar 4 tbsp soy sauce To Serve: Boiled rice 2 tbsp sesame seeds Small bunch spring onions/scallions chopped Instructions Heat the oil in a wok or large frying pan until very hot. Whilst the oil is heating, place the egg in one shallow bowl and the cornflour in another shallow bowl. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.Dredge the chicken in the cornflour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as it's no more than 3 chicken breasts). Remove from the pan and place in a bowl lined with kitchen towels. Add all of the sauce ingredients to the hot wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes). Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes. Turn off the heat and divide between four bowls. Serve with boiled rice and top with sesame seeds and spring onions.613Views0likes0Comments
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