More Recipes for Summer 2021
NOTE: We may be repeating some of these recipes,
we know most are new, and we aren’t too sorry about duplicates,
because we know they are good ones to use.
Please check out our previous recipe Blog Posts, there are a few.
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1/2 head of Romaine lettuce (trimmed)
slice of tomato
slice of onion (sweet, white, or red)
salad dressing of choice
Rainbow Fruit Plate
Strawberries (or watermelon),
Mango (or orange),
Pineapple (or banana),
Kiwi or (honeydew melon
or green grapes),
Gazpacho (cold soup)
Toad-In-A-Hole (Stuffed Puffed Pastry)
Q.G. CHoNG’S MONGOLIAN BEEF
Copycat recipe for P.F. Chang’s Mongolian Beef
Sliced flank steak and green onions in a sweet and savory sauce
served with steamed rice and steamed broccoli.
Prep Time: 15 minutes – Cook Time: 15 minutes
Makes 3 – 4 servings
1 pound of flank steak
1/4 cup cornstarch
vegetable oil, for serving and sauteeing
1/2 teaspoon minced ginger
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup dark brown sugar, not packed
vegetable oil, for frying
2 large green onions, sliced on the diagonal into one-inch lengths
cooked rice, for serving
steamed broccoli, for serving
Slice the flank steak against the grain into 1/4″ thick 1-inch long slices. Add the cornstarch to a wide, shallow bowl and coat the steak with the cornstarch. Set aside and allow the cornstarch to soak into them meat while you make the sauce.
Heat 2 teaspoons oil over medium-low heat in a wok or large cast-iron or stainless steel frying pan. Add the ginger and garlic, saute until fragrant about 2 minute, stirring often.
Add the soy sauce and water then whisk in the brown sugar. Turn heat up to medium-high, bring to a boil and cook 2-3 minutes (not longer – the mixture will thicken up when you add it to the steak) whisking often. Remove to a bowl and set aside.
Add 1/2 to 3/4-inch oil to the same pan and heat over medium heat until the oil shimmers. You can test it by adding a piece of steak – it should sizzle and start cooking immediately.
Add the beef to the oil and cook for about two minutes turning the pieces over so they brown on both sides. Remove with a slotted spoon or spider to a paper towel lined plate.
Let oil cool down – then drain off.
Heat the same pan over medium heat and add the meat back in along with the sauce and green onions. Cook for 2 – 3 minutes, stirring to coat the meat all over with the sauce.
Remove the meat and leave the excess sauce behind. Serve over rice with broccoli, if desired.
cut the sugar to 1/3 c. and increase the ginger to a tsp. I also don’t fry the meat in that much oil. I just use a couple TBSP, like a stir fry. Instead of adding the scallions with it, I cut a medium onion into eight wedges and fry that after the beef, then toss it all together in the sauce. The scallions go on top raw, as garnish.
Cheewits (from the original Renaissance Faire)
Hotel Grilled Cheese Sandwich
2 Slices of Bread (butter optional)
2 Slices of Cheese
Optional: add other ingredients like sandwich meat, onions, etc.
Tinfoil – make a cheese sandwich, wrap it in tinfoil
Heat the Hotel iron provided in your room to high heat.
Use the hot hotel iron to “grill” the sandwich.
Do not use uncooked meats! If using butter, use it lightly.
Do not use the ironing board or any flammable surface for “grilling”
CAUTION: Make sure you have ventilation, or are using the bathroom fan,
and avoid burning the sandwich. Do not trigger the SMOKE/FIRE ALARM!
Be sure to unplug and let the iron cool completely before storing it away.
NOTE: The hot iron will toast the bread and melt the cheese,
but will not be hot enough to cook uncooked meats.
Use extreme caution when using an iron in a Hotel/Motel room!
Stacie’s Tart Rhubarb Apple Sauce
2-4 apples (depending on the size of the apples)
Use your favorite type of apple (with sweeter apples, don’t add sugar)
2-4 ripe pears
4 cups rhubarb
Container of strawberries (cleaned, cored, and sliced)
Tablespoon of vanilla extract
Teaspoon of cinnamon (powder)
1/4-1/2 teaspoon of nutmeg and cloves
3-4 cups of water
Peel and cut apples and pears.
Want a smooth sauce? Peel the apples and pears.
Cook about 20 minutes with spices
before adding in the rest of ingredients
Simmer until ready to blend
Blend (or mash by hand for a chunkier texture)
Serve warm, or chilled.
Chicken Pyes with Mushroom Gravy
Hot Potato Pyes
Homemade Pita Bread
4 Tbsp active dry yeast
4 cups (1liter) warm water
2 Tbsp sugar
5 pounds (2.25 kg) flour
2 Tbsp sea salt
2/3 cup (150 ml) neutral tasting oil, such as safflower oil
In a large bowl, combine the yeast with the 2 tablespoons of sugar and the warm water. Cover the bowl and allow the mixture to start activating. Yeast activation should take about 10 minutes; it will be bubbling and foamy.
Set 1 cup (125 g) of flour aside. Sift the remaining flour, and salt into the bowl. With a spatula, combine the ingredients. Once the ingredients come together as dough, it is time to knead. At this point, you can remove the dough from the bowl and knead on the kitchen counter if it’s easier for you, or directly in the bowl.
To knead the dough: Grab the side of the dough furthest away from you and fold it toward yourself. Fold the dough in half and use your body weight to push the dough into itself. If you find that the dough is sticking too much to the surface and preventing you from kneading properly, dust some flour on the dough. Give the dough a quarter turn (90 degrees). Grab the other side and fold it in half. Again, with a lot of weight behind it, push the newly folded half into itself. Repeat this process for 10-15 minutes or until the dough is smooth, silky, elastic, and does not stick to the surface.
After the dough is thoroughly prepared, grease the large bowl with a fine layer of oil, turning the dough in the oil several times so that the dough is greased lightly on all sides.
Cover the bowl with a large plastic garbage bag or kitchen towel and allow it to rise for 40 minutes.
Knead the dough again for a few more minutes and then divide the dough into 30 balls. Use the remaining flour, for the surface area and hands to prevent sticking. Roll each piece into a 6-inch (15 centimeters) pancake. Cover with kitchen towel and let them rise again in a warm place for 20 minutes.
Preheat the oven to 500°F with a cookie sheet on the oven’s bottom rack.
The hot cookie sheet will facilitate the pita baking process.
Place approximately six pitas on the hot cookie sheet, separating each pita by 2 inches (5 centimeters). Bake on the bottom rack for 3-4 minutes, flip over and then bake for another 2 minutes. You want the pitas puffed and lightly colored, not browned. Continue this process in batches until all pitas are baked.
If the pita puffs up once out of the oven, gently pierce it with a fork. Wrap the pitas in a towel till they are cool, then store in plastic bags until ready for use. You can store in the freezer for up to 2 months to retain freshness.
Carrot Poppy Seed Bread
Cinnamon Buns! (aka Cinnamon Smyles)
PIE? – My, oh my, how ’bout these pies?
Libby’s Famous Pumpkin Pie
(with Crunchy Pecan Topping)
Fudge and Panocha
Ultimate Chocolate Chip Cookies
Prep Time: 10 minutes – Cook Time: 15 minutes
Makes ~24 cookies
1-1/2 cups (6.6 ounces) all-purpose flour
1-1/4 cups (5.6 ounces) bread flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
2 sticks (8 ounces) unsalted butter, at room temperature
1/2 cup granulated sugar
1-1/4 cups packed brown sugar
2 teaspoons vanilla
2 large eggs plus 1 egg yolk, at room temperature
2 cups semi sweet chocolate chips
Preheat oven to 350ºF.
Line baking sheets with nonstick baking mats or parchment paper.
In a medium bowl combine the flour, baking soda, baking powder, and salt.
Use an electric mixer.
Beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes.
Add eggs (one at a time) beating well after each addition.
Add the vanilla
Gradually beat in the flour mixture.
Stir in the chocolate chips.
Wrap dough in plastic wrap, refrigerate for at least 24 hours but no more than 72 hours.
Let dough sit at room temperature just until it is soft enough to scoop.
Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets.
Bake for 12-15 minutes, or until golden brown.
Cool for 2 minutes before removing to wire racks to cool completely.
Coconut Almond Spice Cake
4 large eggs
7 ounces granulated sugar
6 ounces light brown sugar
5 3/4 ounces natural cocoa powder (not Dutch process)
2 1/2 ounces all-purpose flour
1/2 teaspoon kosher salt
8 ounces unsalted butter, melted
2 teaspoons vanilla extract
Preheat the oven to 300 degrees F.
Grease an 8-inch square baking pan with non-stick spray.
Trim a piece of parchment paper so that it fits just inside the baking dish
with overhang on two sides and place it inside the pan.
Beat eggs with stand mixer fitted w/paddle attachment at medium speed until fluffy and light yellow, 2 to 3 minutes.
In a separate bowl, combine the granulated sugar, brown sugar, cocoa powder, flour and salt.
Drop the mixer speed to low and slowly introduce the sugar mixture.
Follow with the butter and vanilla. Continue mixing until you’ve got a nice, smooth goo.
Pour the batter into the prepared pan.
Bake the brownies for 15 minutes, then remove them from the oven for 15 minutes.
Put them back in the oven until an instant-read thermometer inserted into the middle of the brownie, reads 195 degrees F (about 30 minutes).
Cool in the pan for 3 minutes, then lift the brownie out using the parchment paper as a sling.
Cut the brownies into 9 pieces using a pizza wheel and move to a rack to cool completely.
from The Alice B. Toklas Cook Book published in 1954
Take 1 teaspoon black peppercorns, 1 whole nutmeg, 4 average sticks of cinnamon, 1 teaspoon coriander. These should all be pulverised in a mortar. About a handful each of stoned dates, dried figs, shelled almonds and peanuts: chop these and mix them together. A bunch of cannabis sativa can be pulverised. This along with the spices should be dusted over the mixed fruit and nuts, kneaded together. About a cup of sugar dissolved in a big pat of butter. Rolled into a cake and cut into pieces or made into balls about the size of a walnut, it should be eaten with care. Two pieces are quite sufficient.
Obtaining the cannabis may present certain difficulties, but the variety known as cannabis sativa grows as a common weed, often unrecognized, everywhere in Europe, Asia and parts of Africa; besides being cultivated as a crop for the manufacture of rope. In the Americas, while often discouraged, its cousin, called cannabis indica, has been observed even in city window boxes. It should be picked and dried as soon as it has gone to seed and while the plant is still green.
Chocolate Cake with vanilla ice cream,
chocolate syrup, and whipped cream:
A slice of chocolate cake
A scoop of vanilla ice cream
Drizzle the chocolate syrup on the ice cream
Top with whipped cream (to taste)
Optional: (get creative!)
add sliced banana, chopped nuts, and a cherry
or top with sliced strawberries, raspberries. or other fruit
and/or substitute another flavor drizzle of your choice
John Pemberton’s 1886 Coca-Cola Recipe
Recipe from a diary owned by Coca-Cola inventor, John Pemberton.
Revealed just before his death in 1888. – Don’t try this at home.
Ingredients: (US measures)
- 1 oz (28 g) caffeine citrate
- 3 oz (85 g) citric acid
- 1 US fl oz (30 ml) vanilla extract
- 1 US qt (946 ml) lime juice
- 2.5 oz (71 g) “flavoring,” i.e., “Merchandise 7X”
- 30 lb (14 kg) sugar
- 4 US fl oz (118.3 ml) fluid extract of coca leaves (decocainized flavor essence of the coca leaf).
- 2.5 US gal (9.5 l; 2.1 imp gal) water
- Caramel sufficient to give color
- “Mix caffeine acid and lime juice in 1 quart boiling water add vanilla and flavoring when cool.”
- Flavoring (Merchandise 7X):
- 1 qrt alcohol
- 80 oil orange
- 40 oil cinnamon
- 120 oil lemon
- 20 oil coriander
- 40 oil nutmeg
- 40 oil neroli
- “Let stand 24 hours.”
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Updated September 6, 2021: Recipes from a 1956 Chinese Cookbook!
“The Art of Chinese Cooking”
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