Yield: ~6 oz Ingredients: Marinade ingredients (see Marinades folder) Thinly sliced beef (1 lb) Directions: Cut beef strips to desired length and width (allow for some shrinkage). Mix marinade ingredients. Add beef and marinade to a resealable plastic bag. Seal and refrigerate overnight. Discard liquid and dehydrate beef at 160°F (70°C) to desired dryness (3-8 hours depending on thickness).
I’ve been making fried rice for several years, and it’s gotten a lot better since I started. Here are my tips for a delicious fried rice. 1. Use a Wok: The high edges of a wok make vigorous stirring easier and reducing spillage. 2. High Heat: In Asian kitchens, chefs use special high-heat burners for cooking, so use the maximum heat on your home stove. 3. Lots of Butter: Butter gives a better flavor than oil, as well as keeping the wok greased. Add butter before most ingredients and more whenever you feel like it. ...
Servings: 32 Ingredients: Butter (2 sticks) Blanched almonds (1 cup) Sugar (1 cup) Water (1 tbsp) Light corn syrup (1 tbsp) Hershey’s bars (4) Directions: Break Hershey’s bars into pieces. Line a cookie sheet with parchment paper. Add butter, almonds, sugar, water, and corn syrup to a saucepan. Stir constantly over medium heat until one shade darker than light brown sugar, ~12 minutes. Pour onto prepared cookie sheet and top with Hershey’s bar pieces. Spread Hershey’s bar pieces on top as they melt. Cool in refrigerator. Break into pieces. Notes: ...
Yield: 12 servings Ingredients: Egg whites (1-1/4 cup, ~9) Sugar (1 cup + 1/2 cup) Cake flour (1 cup) Cream of tartar (1-1/4 tsp) Vanilla extract (1 tsp) Almond extract (1/4 tsp) Salt (1/4 tsp) Directions: Place egg whites in a large bowl. Let stand at room temperature for 30 minutes. Sift together flour and 1/2 cup sugar. Sift again, then set aside. Place oven rack in lowest position. Preheat oven to 350°F. Add cream of tartar, vanilla, almond extract, and salt to egg whites. Beat egg whites on medium speed until soft peaks form. Add remaining sugar to egg whites 2 tbsp at a time while beating on high speed. Continue to beat on high speed until stiff peaks form. Fold flour mixture into egg mixture 1/2 cup at a time. Gently spoon mixture into an ungreased tube pan. Run a knife through mixture to remove air pockets. Bake until lightly browned and entire top appears dry (35-40 minutes). Invert pan and cool completely (~1 hour). Run a knife around edge and center of pan to loosen, then remove cake.
Yield: 12 servings Ingredients: Granny smith apples (12) Brown sugar (1-1/2 cups) Old-fashioned oats (1-1/2 cups) Flour (1 cup) Cinnamon (2 tsp) Butter (1 cup) Directions: Preheat oven to 375°F. Peel, core, and slice apples. Place apples in a 13x9" baking dish. In a large bowl, mix sugar, oats, flour, and cinnamon. Cut butter into sugar mixture until mixture resembles coarse crumbs. Evenly sprinkle sugar mixture over apples. Bake on lower rack until topping is golden-brown (~35 minutes). Notes: ...
Yield: 1 loaf Ingredients: Softened butter (1/2 cup) Sugar (1 cup) Applesauce (1 cup) All-purpose flour (2 cups) Baking soda (1 tsp) Cinnamon (1 tsp) Ground cloves (1/2 tsp) Golden raisins (1 cup) Chopped walnuts (1 cup) Directions: Preheat oven to 350°. Grease and flour a 9x5x3" loaf pan. In a large bowl, cream butter until smooth. Gradually add sugar while continuing to beat. Add applesauce and mix thoroughly. In another bowl, sift together flour, baking soda, cinnamon, and cloves. Stir flour mixture into applesauce mixture. Stir in raisins and walnuts. Spread evenly into loaf pan. Bake until a knife inserted in the center comes out clean (50-60 minutes).
Servings: 6 Ingredients: Applesauce (1/4 cup) Vegetable oil (1-1/2 tsp) White sugar (1/4 cup) Light brown sugar (1/4 cup) Egg (1) Vanilla extract (1 tsp) Finely shredded carrots (3/4 cup) Salt (1/4 tsp) Cinnamon (1 tsp) Nutmeg (1/4 tsp) Ground cloves (1 pinch) Baking powder (1-1/2 tsp) All-purpose flour (1 cup) Chopped walnuts (1/3 cup, optional) Directions: Preheat oven to 350°F. Line or grease and flour 6 cups of a muffin tin. In a large bowl, mix applesauce, oil, white sugar, and brown sugar until fully combined. Mix in egg and vanilla. Mix in carrots. Mix in remaining ingredients. Divide mixture evenly between prepared muffin cups. Bake until an inserted toothpick comes out clean, about 20 minutes. Cool for several minutes before removing from tin. Notes: ...
Yield: 6 servings Ingredients: White rice (1 cup) Cinnamon stick (4 inches) Evaporated milk (12 oz) Sweetened condensed milk (14 oz) Whole milk (1 cup) Golden raisins (3/4 cup, optional) Cinnamon Directions: Put rice and cinnamon stick in a saucepan with 7 cups of water. Bring to a boil over medium-high heat and cook uncovered until rice is tender (~10 minutes). Strain out liquid and discard cinnamon stick. Return rice to saucepan. Stir in all milks and continue to cook until mixture comes to a boil. Reduce heat to low and cook uncovered, stirring constantly, until mixture is thick (~20 minutes). Stir in raisins. Remove from heat and serve dusted with cinnamon. Notes: ...
Servings: 12 Ingredients: All-purpose flour (2 cups) White sugar (3/4 cup) Baking soda (3/4 tsp) Salt (1/2 tsp) Walnuts (1-1/4 cups, optional) Semi-sweet chocolate chips (1 cup, optional) Very ripe bananas (3) Plain yogurt (1/4 cup) Eggs (2) Butter (6 tbsp) Vanilla extract (1 tsp) Directions: Toast and coarsely chop walnuts. Preheat oven to 350°F. Line or grease and flour a muffin tin. Melt butter and set aside to cool. In a large mixing bowl, whisk together flour, sugar, baking soda, salt, walnuts, and chocolate chips. In a medium mixing bowl, mash the bananas with a wooden spoon. Beat eggs, then mix eggs, yogurt, butter, and vanilla into bananas. Gently fold banana mixture into flour mixture until just combined. Mixture should look thick and chunky. Scoop mixture into prepared muffin tin. Bake until an inserted toothpick comes out clean (~20 minutes).
Yield: 6 servings Ingredients: Boneless skinless chicken thighs (2 lbs) Barbecue sauce (1/2 cup + more to taste) Directions: Cook chicken and 1/2 cup sauce in slow cooker on high for 4 hours or low for 8. Shred chicken using two forks and add sauce to taste.