Shrimp Sushi

I’m not usually much of a sushi eater but one of my G+ friends posted this and it looked pretty good. Being made with cooked shrimp means I’m much more likely to try it than most of the other types of sushi.

Note: the sriracha is said to be pretty spicy so you may want to adjust the amounts to taste.

 

Shrimp Sushi
 
Author:
Recipe type: Main Course
Cuisine: Asian
Ingredients
Rolls
  • Sushi Nori (Roasted Seaweed)
  • Rice (I use special sushi rice found in the Asian isle)
  • Rice Vinegar
  • Shrimp
  • Cream Cheese
  • Cucumber
  • Garlic
  • Sriracha
  • Sesame Oil
  • Flour or Panko
Spicy Sauce
  • Sriracha
  • Mayo
  • Sesame Oil
Instructions
Cooking
  1. Steam the Shrimp
  2. Cook the rice (read the pack for directions)
  3. Take steamed shrimp and place in frying pan. -Add a 2 tablespoons of sesame oil.
  4. Add Garlic
  5. Add Flour or Panko (If flour just a small handful to "lightly coat" shrimp) (If panko you may do it by taste)
  6. Squeeze in Sriracha also by taste depending on how spicy you want your shrimp.
  7. Cut Cucumber in thin strips.
Rolling
  1. Place down sheet of Nori
  2. Use prepared rice to make a layer over top of the nori. Depending on how much rice you like in your rolls you can do a thin layer or a thick layer.
  3. Place your cream cheese, shrimp, and cucumber in 3 separate rows parallel to the direction you will be rolling.
  4. When rolling make sure to get a tight grip in it and make sure you tuck in the food as you roll it so it doesn't slip out. (If that makes sense)
  5. Once rolled use a little warm water to seal the roll.
  6. Cut roll to your liking in slices.
Sauce:
  1. /2 cup mayo
  2. tablespoons sriracha
  3. Splash of sesame oil

Linda’s Applesauce

The recipe as originally given to me:

 8-10 lbs of apples.  Linda uses Macs. we prefer N.Y. State Cortlands

1lb.  brown sugar
2 tbs cinnamon (approx)

peel, etc then run through food processor until coarsely chopped. Melt a little butter in large sauce pan, add apples cinnamon and brown sugar.  Cook over medium heat at least 20-30 minutes.

 

 

What I’m doing today:

Put a half dozen cinnamon sticks at the bottom of a crockpot

Add a mix of apples peeled, cored, quartered;  ~8lbs after quartering and sampling

Slice up one stick of butter and scatter throughout

Mix 8 oz of dk brown sugar w/2 heaping tablespoons of cinnamon – I used one each Ceylon (sweet, recommended for apple dishes) and Vietnamese (a very strong sharp taste, reminiscent of the cinnamon oil we used to use on toothpicks) and mix it.

Cook for hours

Note:  The apples didn’t all fit, so cooked down some, and then added the rest.  Sprinkled some more cinnamon on top as a result, and stirred now and then.  Also sprinkled on a spice blend with allspice, clove, ginger, nutmeg

Since cortlands and macs weren’t available, the apples were a mix of sweet and tart – could have cut the sugar back a bit more, also I think a half stick of butter would have sufficed.    This didn’t quite fill 4 mason jars; last time we filled all 4, w/a bit extra, and I think we’d bought a 10 lb bag

 

Chewy Ginger Molasses Cookies Recipe

 

Chewy Ginger Molasses Cookies Recipe
 
Recipe type: Dessert
Ingredients
  • 1½ cups butter (cold but smooshy)
  • 2 cups sugar – 1 cup white, 1 cup dark brown
  • ½ cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • 4 tsp. baking soda
  • 1 tablespoon Vietnamese cinnamon
  • 1 tsp. cloves
  • 1 tsp. allspice
  • 2 tsp. ginger
  • 2 tsp galangal
  • 1 tsp. salt
Instructions
  1. Preheat oven to 375 degrees.
  2. In a medium bowl, whisk together flour, soda, spices and salt. Set aside.
  3. With an electric mixer, beat together butter and sugar until combined.
  4. Add in the eggs and molasses, and beat until combined.
  5. Slowly add in the dry ingredient mixture until combined.
  6. Roll the dough into small balls (about 1″ in diameter).
  7. Place on cookie sheet, and bake for about 8-10 minutes.
  8. Once they are done, remove from the oven and let cool for a minute or two then transfer to wire racks to cool completely.

Chocolate Crinkle Cookies

These chocolate crinkle cookies are delicious!

 

Chocolate Crinkle Cookies
 
Author:
Recipe type: Dessert
Serves: 4 dozen
Ingredients
  • ½ cup butter
  • 1¼ cups granulated sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 ounces unsweetened chocolate, melted and cooled
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons milk
  • ½ cup chopped pecans or other nuts, optional
  • confectioners' sugar
Instructions
  1. In a large mixing bowl, cream butter and sugar until light; add vanilla then beat in eggs and melted chocolate.
  2. Stir in dry ingredients alternately with milk.
  3. Stir in chopped pecans.
  4. Shape dough into 1-inch balls (stir if necessary to make the dough firmer).
  5. Roll balls in confectioners' sugar and place on lightly greased baking sheets about 2 inches apart  (this is what makes them crinkle).
  6. Bake at 350° for 14 to 16 minutes, or until cookies are firm in the center.
  7. Remove from baking sheets and cool on racks.

Butter Cookies (Gribee)

Traditional Middle Eastern Butter cookie.

Butter Cookies (Gribee)
 
Taken from "Food from Biblical Lands"
Author:
Recipe type: Dessert
Serves: 25 Cookies
Ingredients
  • 1 cup clarified butter (Ghee), chilled
  • 1 cup super-fine (powdered) sugar
  • 1 tablespoon rose-water
  • 2 cups flour
Instructions
  1. In food processor with steel blade, cream butter, adding sugar and rose-water and process until fluffy.
  2. Add flour and pulse (turning motor off and on) until flour disappears and mixture is soft.
  3. Place dough in bowl.
  4. Pinch off dough the size of golf balls and shape as desired. (Traditionally about 2-1/4" in circumference indented in center with your finger).
  5. Place on ungreased baking tray and bake in 300° oven for 15-20 minutes until bottoms are very light brown. Tops will remain white.
  6. Let cool several hours before removing from pan.

Breakfast Casserole

This is just the base recipe. Feel free to tweak it based on what you have available.

Breakfast Casserole
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Ingredients
  • 1 loaf of french bread
  • 1 package of breakfast sausage
  • 1 dozen eggs
  • a mix of cheeses - I prefer feta and goat
  • milk and cream or half and half
  • paprika, salt and pepper
  • spinach, fresh or frozen
Instructions
  1. Preheat the oven to 350
  2. Brown the sausage, drain on paper towels
  3. Tear the break into chunks and layer in the bottom of a (large) greased baking pan
  4. Wilt the spinach if fresh, thaw if frozen; drain and add over the bread
  5. Add the sausage and cheese.
  6. In a pan stir together about 1 cup each of milk and cream, or 2 cups half and half with paprika, salt and pepper (salt is optional, cheese can add a a lot already. Paprika is important). Beat in the eggs.
  7. Add the mix to the pan.
  8. Bake for about an hour, cut into squares and serve for brunch, accompany with fruit.

 

White Chocolate Cranberry Oatmeal Cookies

We usually prefer the Dark Chocolate variation.

White Chocolate Cranberry Oatmeal Cookies
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Serves: 75
Ingredients
  • 2⅔ cups rolled oats (use old-fashioned, not quick or instant).
  • 1½ cups all-purpose flour.
  • 1 tsp baking soda.
  • ½ tsp salt.
  • 1 cup dried cranberries
  • 6 ounces white chocolate, broken into pieces.
  • ½ cup walnut halves, finely chopped.
  • 1 cup (2 sticks) unsalted butter.
  • 1⅓ cubs firmly packed light brown sugar.
  • 1 tsp ground cinnamon.
  • 2 large eggs.
  • 1 tsp pure vanilla extract.
Instructions
  1. Pre-heat oven to 350 degrees and line 2 cookie sheets with parchment paper
  2. Whisk oats, flour, baking soda and salt together in a medium bowl; stir in dried cranberries, white chocolate and nuts.
  3. In a medium saucepan, melt butter over medium heat. Continue to simmer over medium-low heat until the milk solids turn golden brown, about 4 minutes.; take care not to burn.
  4. Pour browned butter into a large bowl and whisk in brown sugar until combined. Whisk in cinnamon, then whisk in eggs and vanilla, beating well after each. Add dry mixture to wet ingredients and stir just until combined. Mixture will be thick. Drop by generously rounded tablespoon 2 inches apart onto cookie sheets.
  5. Bake until light golden brown and just dry to the touch, but still a little soft inside, about 10 minutes. (For chewier oatmeal cookies, bake 30 seconds to 1 minute less. For very crispy cookies bake 30 seconds to 1 minute more.) Slide parchment onto racks to cool cookies completely.

 

Variations:

  • Dark chocolate cherry oatmeal cookies: Substitute dark chocolate for the white, and dried cherries for cranberries.
  • Browned butter oatmeal cookies with milk chocolate and candied orange: Substitue milk chocolate for the white, and diced candied orange for the cranberries.

Aunt Joan’s Sea Breeze Scallops


Aunt Joan's Sea Breeze Scallops
 
Prep time
Cook time
Total time
 
Amounts can vary as needed.
Author:
Recipe type: Main
Cuisine: Seafood
Serves: 4 to 6 servings
Ingredients
  • Large Scallops. (1½ lbs. we used frozen from Costco)
  • 4 Tbs butter.
  • 1 tsp or more chopped garlic.
  • ⅓ to ½ cup sherry.
  • Juice of 1 large lemon.
  • Topping of 3 parts Panko bread crumbs to 1 part parmesan cheese.
Instructions
  1. Set oven to broil.
  2. Melt butter.
  3. Add garlic, sherry and lemon juice to butter and mix well.
  4. Place a single layer of scallops in baking pan.
  5. Pour butter mixture over scallops.
  6. Broil for 5 minutes.
  7. Remove from oven, turn scallops and broil for 4 minutes more.
  8. Remove and turn again. Top with bread crumb and cheese mixture and return to broiler for 1½ to 2 minutes. Watch carefully so it doesn't burn.

Aunt Joan’s Granola

This last time I added 1 cup each of hemp seed and chia seed.   I started out by toasting in coconut oil the flax, hemp, chia, sesame and wheat germ all stirred in together.  This had a fabulous nutty taste once toasted.  I sent whole nuts through the food processor for bits instead of whole – next time a nut grinder might be better for more even chunks, but still good.  I used coconut oil instead of canola oil in the syrup and I think it was much better.

Aunt Joan's Granola
 
Author:
Ingredients
  • Oatmeal Mix:
  • 4 C Oatmeal (reg, not 1 min)
  • 1 C Wheat Germ
  • 1 C Ground Flax seed
  • 1 C Pumpkin Seeds (raw, unsalted)
  • 1 C Sunflower seeds (raw, unsalted)
  • 1 C Nuts (sliced almonds, walnuts, pecans, etc)
  • 1 C Sesame Seeds
  • 1 C Coconut (regular)
  • Syrup:
  • Separately, mix and cook until bubbling:
  • ½ Cup Honey (raw, local)
  • ½ C vegetable oil (not olive; use canola)
  • 2 heaping Tbls Cinnamon
Instructions
  1. Combine the Oatmeal Mix ingredients in a large bowl.
  2. Add Syrup to the oatmeal mixture, stirring thoroughly until all is well coated.
  3. Spread mixture on 2 cookie sheets
  4. Bake at 250 for ~20 minutes
  5. Stir to avoid sticking
  6. Bake an additional 20 min
  7. Remove from oven and add 1 cup of dried fruit
  8. Stir and allow to cool
  9. Store in freezer bags

 

Notes: Craisens are good, dried cherries were too sweet/chewy; dried apples were good – and even better if added for the last 20 minutes of cook time so they toasted.

Chicken in Sherry Cream Sauce


Chicken in Sherry Cream Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4 to 6 servings
Ingredients
  • Artichokes – 2 8oz cans (in water, not oil!), drained
  • Mushrooms – 1lb; sliced, washed
  • Chicken – 5 breasts, cut in half
  • 1.5 cups chicken broth
  • ½ cup cream
  • ½ cup milk
  • ¼ cup sherry
  • 3 TB butter
  • 4 TB flour
  • Bread crumbs
  • Parmesan Cheese, grated or shredded
Instructions
  1. Preheat oven to 350
  2. Butter or oil a casserole dish (8×12) – I use olive oil.
  3. Layer the mushrooms and artichokes in the bottom of the dish.
  4. Precook the chicken in sherry – I basically  sautée it in sherry until it looks cooked on the outside and I tend to trim it well, and cut into tenders.
  5. Layer the chicken in the pan on top of the artichokes and mushrooms.
  6. Add to the sherry:  broth, cream, milk, salt & pepper to taste, and butter, and bring to boil.   I added a little more sherry at this point because I used it to rinse the rest of the cream and milk from the measuring cup.    Feel free to vary proportions to taste.
  7. Whisk in the flour a tablespoon at a time to thicken the sauce, but you want sauce, not gravy, so not too much!
  8. Pour liquid over the chicken and artichokes.
  9. Add a layer of breadcrumbs (I use unseasoned panko ones)
  10. Add a layer of parmesan cheese.
  11. Bake the whole thing at 350 for 30 minutes
  12. Serve over rice.