Flickr Photo Credit: JS Patchwork
My friend from Guam sent me this years ago when she was living in Hawaii. Should be yummy for an island style cookout.
1 cup low sodium soy sauce, 1/4 cup sugar, 1 tbsp sesame oil, 2 tbsp chopped garlic, 1 tbsp chopped ginger, 2 green onions (chopped). Marinade meat in this mixture for at least an hour, and fire up the grill!
Flickr Photo Credit: TSC Traveler
This one’s from Taste of Home magazine, so I’m confident enough to post without pretesting. Every time I’ve wanted to make this, I’ve been somewhere without my recipes. Hopefully, this blog post will eliminate that problem.
1/2 cup packed brown sugar, 2 tbsp corn starch, 1 tsp ground mustard, 1 1/2 cups water, 1/2 cup raisins, 2 tbsp white vinegar, 2 tbsp lemon juice, 1/4 tsp grated lemon peel, 2 tbsp butter or margarine.
Combine sugar, corn starch and mustard in a saucepan. Stir in water, raisins, vinegar, lemon juice and peel until mixture is well blended. Bring to a boil and continue to stir for 2 minutes or until sauce has thickened. Stir in butter until melted. Serve warm over sliced ham.
I’ve also read when exploring for other raisin sauce recipes that you can make this stuff in advance to have on hand for the holiday season, or any time you are planning ahead for a family ham dinner.
Flickr Photo Credit: Astarr
1/2 cup butter, 3/4 cup sugar, 1/2 pound of chopped dates, pinch of salt. Throw all of this stuff in a saucepan and cook until bubbly (about 5 minutes), stirring constantly.
Next, mix together 1 egg, 1 tbsp milk and 1 tsp vanilla. Add to the date mixture and cook for 2 minutes. Let this mixture cool and add 1/2 cup chopped nuts and 2 cups of crispy rice cereal. Form into balls and roll in either coconut or finely chopped nuts. Layer them in an airtight container between sheets of waxed paper. Decadent!
Note: Will probably want to grease your hands with shortening or spray them with nonstick spray before forming these balls. Keeps things from getting stickier than necessary.
Original recipe was cut out and tried by Mama Fobes on January 1, 1963. Must be good if they’ve hung on to it all this time, huh?
2 2/3 cup sifted flour, 2 1/2 cup brown sugar, 2 1/2 tsp baking powder, 3 eggs, 2/3 cup butter or margarine, 1 cup chopped nuts (optional), 1 16-ounce package of chocolate bits, 1 tsp salt.
Grease cookie sheet. Sift together flour, baking powder and salt. In large saucepan melt the butter, stirring in brown sugar. Let cool 10 minutes. Add eggs one at a time, beating well after each addition. Stir in flour mixture and chocolate bits until well blended. Spread in pan. Bake at 350 degrees F for 25-30 minutes or until center springs back when lightly touched. Cool and cut into squares.
Flickr Photo Credit: Patty Colmer
Here are a few of the most interesting ones I’ve found from around the web. Hope you like them!
Flickr Photo Credit: I Find Karma
4 cups quick cooking oats, 4 cups whole wheat flour (or 2 cups wheat and 2 cups all purpose), 1 cup nonfat powdered milk, 2 tbsp cinnamon, 5 tsp salt, 3 tbsp baking powder, 1/2 tsp cream of tarter. Combine all ingredients, mix well and store in an airtight container. This yields about 8 cups of mix.
To make: beat 2 eggs and 1/3 cup vegetable oil. Alternately beat in 2 cups of mix and 1 cup of water. Heat a lightly greased skillet over medium heat. Pour batter by heaping spoonfuls onto the surface. Cook until bubbles form and break. Flip and continue to cook for 2-3 more minutes or until golden brown.
I would think this recipe would be easily doubled and also adapted by adding in a bit of oat bran, flax seed, etc.
Flickr Photo Credit: Szlea
Sabrina sent this one along from her Weight Watcher’s recipe collection. It’s an older one, so there are no point values attached or anything. It looks yummy though, and you could season it to go with whatever dish you were serving as a main course.
1 29-ounce can pumpkin, 1 can evaporated skim milk (or homemade equivelent), 3 eggs, 1/4 c brown sugar, spices to taste.
Mix everything together & put in casserole dish. Bake at 350 degrees for 40-50 minutes. Can’t wait to serve this up with a baked ham or leg of lamb. Yum!
Flickr Photo Credit: Word Ridden
This one is also courtesy of Linsey Knerl, a blogger for WiseBread.Com. Basically, you boil / simmer the seeds in heavily salted water for about 10 minutes before roasting them with whatever seasonings you want. There are further detailed instructions on the link listed above, but that’s basically it. We tried it for the first time this Halloween when David carved our annual jack-o-lantern. They were much crispier and crunchy this way. Loved ‘em!
Flickr Photo Credit: Eva 101
This recipe comes courtesy of Linsey Knerl, a fellow blogger of mine at WiseBread.Com. It came about during a discussion of alternative recipes for a dump cake (it’s apparently a southern thing) post she did on the site a while back. This one is sort of a cobbler with attitude that uses pumpkin instead of fruit filling. While I haven’t tried this one yet, I did try the cherry version. Pretty great, if I do say so. Needless to say, I’m looking forward to trying out this pumpkin version of the same treat. Thanks for the link, Linsey!
http://www.cooks.com/rec/search/0,1-0,pumpkin_dump_cake,FF.html
Flickr Photo Credit: Yajico
1 16-ounce can of pumpkin, 4 cups chicken stock, 2 carrots (peeled and chopped), 1 chopped onion, 2 tbsp of chopped watercress, 1-2 jalapeno chiles (seeded and chopped), 3 tbsp honey, 1/2 tsp curry powder, 1/2 tsp salt, 1/4 cup white wine.
Combine all ingredients in a slow cooker and cover. Cook on low 9-9 1/2 hours, or until vegetables are very soft. Process in a blender to smooth out and reheat if necessary. This is great served with homemade crusty bread.