Ingredients:
1 cup sugar (can reduce to 3/4 cup)
1 cup water (for the simple syrup)
1 cup lemon juice (4 to 6 lemons)
3-4 cups water (to dilute)
Directions:
Make the simple syrup by heating the sugar and water in a small saucepan until the sugar is completely dissolved completely.
Meanwhile, juice 4-6 lemons to obtain 1 cup lemon juice.
Combine juice and sugar water in a pitcher. Add 3 to 4 cups of cold water to reach desired strength.
Refrigerate 30 minutes. Serve with sliced lemons and ice cubes.
Time: 10 minutes
Servings: 6
Source: www.simplerecipes.com
Friday, April 1, 2011
Wednesday, March 30, 2011
Filipino Spring Rolls/Lumpia
Ingredients:
1 lb ground beef
2-4 carrots, grated
1/2 onion, chopped
(grated cabbage)
(fresh garlic)
soy sauce
s&p
spring roll wrappers (25-30 count)
bowl of water
oil
sweet chili sauce (Mae Ploy brand is good)
Directions:
Combine the vegetables (carrots and onion; or cabbage and onion, or all options, even shredded celery). Stir in the ground beef and knead together. Add just enough soy sauce to saturate the mixture (a little less than 1/4 cup). Flavor with salt and pepper. Place 1 to 2 tablespoons of the mixture in the spring roll wrapper in a line, and roll. Pat the folded corner with water to help it stick. After all the meat mixture and wrappers are rolled, heat oil in a large skillet over medium heat. Place spring rolls in the oil, turning when golden brown, cooking about 4 minutes each side. Serve hot with sweet chili sauce and steamed rice.
Notes:
I LOVE these spring rolls! My friend from the Philippines taught me to make them with the carrots and onion, but she said you can also make them with chopped cabbage and garlic. I also tried them with shredded celery, which turned out great. It's not an exact recipe, so add what fits your preference, and enjoy! You need to purchase the spring roll wrappers at an Asian Market, found in the freezer section. Set them on the counter before you begin making the recipe, so they can defrost. Also, 30 spring rolls is a lot, so you can freeze them in a Pyrex pan before cooking them in the oil.
Time: 30 minutes prep, 8 minutes cooking
Source: Ligaya Kuiken
1 lb ground beef
2-4 carrots, grated
1/2 onion, chopped
(grated cabbage)
(fresh garlic)
soy sauce
s&p
spring roll wrappers (25-30 count)
bowl of water
oil
sweet chili sauce (Mae Ploy brand is good)
Directions:
Combine the vegetables (carrots and onion; or cabbage and onion, or all options, even shredded celery). Stir in the ground beef and knead together. Add just enough soy sauce to saturate the mixture (a little less than 1/4 cup). Flavor with salt and pepper. Place 1 to 2 tablespoons of the mixture in the spring roll wrapper in a line, and roll. Pat the folded corner with water to help it stick. After all the meat mixture and wrappers are rolled, heat oil in a large skillet over medium heat. Place spring rolls in the oil, turning when golden brown, cooking about 4 minutes each side. Serve hot with sweet chili sauce and steamed rice.
Notes:
I LOVE these spring rolls! My friend from the Philippines taught me to make them with the carrots and onion, but she said you can also make them with chopped cabbage and garlic. I also tried them with shredded celery, which turned out great. It's not an exact recipe, so add what fits your preference, and enjoy! You need to purchase the spring roll wrappers at an Asian Market, found in the freezer section. Set them on the counter before you begin making the recipe, so they can defrost. Also, 30 spring rolls is a lot, so you can freeze them in a Pyrex pan before cooking them in the oil.
Time: 30 minutes prep, 8 minutes cooking
Source: Ligaya Kuiken
Tuesday, March 29, 2011
Crock Pot Beef Stew
Ingredients:
1 lb. stew meat
3-4 carrots, sliced
2 stalks celery, sliced
1 onion, chopped
3-5 potatoes (less if using Idaho, more if using red)
1 can cream of mushroom soup
1 can tomato soup
1 package Lipton onion soup mix
1/4 cup water
Directions:
Place all ingredients, in order listed, into crock pot, and cook all day on low, or around 5 hours on high.
Notes:
This is really a loose recipe. I used two cans of cream soups and one small can of tomato sauce last. Also, the veggies are mostly to your liking, and what will fit in your crock pot. Play with it, you can't go wrong.
Source:
Mom
1 lb. stew meat
3-4 carrots, sliced
2 stalks celery, sliced
1 onion, chopped
3-5 potatoes (less if using Idaho, more if using red)
1 can cream of mushroom soup
1 can tomato soup
1 package Lipton onion soup mix
1/4 cup water
Directions:
Place all ingredients, in order listed, into crock pot, and cook all day on low, or around 5 hours on high.
Notes:
This is really a loose recipe. I used two cans of cream soups and one small can of tomato sauce last. Also, the veggies are mostly to your liking, and what will fit in your crock pot. Play with it, you can't go wrong.
Source:
Mom
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