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Cooking With Sugar

Pepper Steak


Happy Sunday everyone!! Enjoy this easy pepper steak recipe for your Sunday dinner :)


Ingredients:
  • 2 lb beef steak,cut in strips   
  • 2 tbsp vegetable oil
  • 2 green bell peppers, cut in strips
  • 2 red bell peppers, cut in strips
  • ½ cup chopped onions
  • ½ cup sliced mushrooms
  • ¼ tsp garlic salt
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup canned tomatoes or tomato sauce
  • 3 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 beef bouillon cube, crushed
  • ¼ cup water

   
Directions:
  1. Heat oil in a skillet or wok.
  2. Add beef strips and sprinkle with garlic salt.
  3. Sauté beef, stirring occasionally until browned. 
  4. Remove meat from pan.
  5. Add onions and peppers, sauté for 2 minutes. 
  6. Return meat along with tomatoes or tomato sauce and bouillon. 
  7. Simmer for 30 - 40 minutes. 
  8. Blend cornstarch, water, soy sauce, sugar & salt, add to meat mixture to thicken, stirring constantly. 
  9. Cook 2 additional minutes. 
  10. Serve over rice or mashed potatoes.

Thumb Print Cookies


Here's a simple recipe to help satisfy those little cookie monsters!! Thumb Print Cookies in five easy steps:

Ingredients:
  • 1 cup flour
  • ¼ cup sugar
  • 1 stick butter
  • ½ tsp vanilla
  • 1 egg
  • ¼ tsp salt
  • ¼ cup raspberry jam




Directions:
  1. Beat together butter and sugar in a mixer bowl. Add vanilla and egg. Mix well.
  2. Mix flour and salt, add to butter mixture and mix well. Cover and refrigerate for at least 1 hour.
  3. Heat oven to 325 degrees. Shape dough into 1-inch balls. Beat egg white lightly in a small bowl.
  4. Put balls 1 inch apart on greased cookie sheet. Press thumb in the center of each to make an indentation.
  5. Bake until light golden, 15 to 18 minutes. Cool on wire racks. Fill each indentation with a small amount of raspberry jam.

Serving Size: 24

Gumbo Shrimp


Here’s a nice little recipe I found for Crockpot Shrimp Gumbo that I would like to share with you. My kitchen is dreadfully hot this time of the year, so any crockpot recipe is a welcome change. Let me know how yours came out :)


Ingredients:
  • 3 tablespoons flour
  • 3 tablespoons oil
  • ½ pound smoked sausage, cut into ½ inch slices
  • 2 cups frozen cut okra
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 3 garlic cloves, minced
  • ¼ tsp ground red cayenne pepper
  • ¼ tsp pepper
  • 14 oz canned diced tomatoes, undrained
  • 1 pack or 12 oz frozen shelled deveined cooked medium shrimp, rinsed
  • 3 cups water



Directions:
  1. In small saucepan, combine flour and oil; mix well.
  2. Cook, stirring constantly, over medium-high heat for 5 minutes.
  3. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown.
  4. Place flour-oil mixture in 3½ to 4 quart crockpot (or slow cooker).
  5. Stir in all remaining ingredients except shrimp.
  6. Cover; cook on low setting for 7-9 hours.
  7. Add shrimp to gumbo mixture in crockpot; mix well.
  8. Cover and cook on low setting for additional 20 minutes.
  9. Serve gumbo over rice. See recipe here.



Serving Size: 6

Grilled Steak


Steak is considered a luxury for me; where I’m from they’re ridiculously expensive. Some persons prefer theirs rare or medium rare, but I only eat mine one way honey – well done. You could jazz up your grilled steak with green onions and steak sauce; or you could eat them just as they are.


Ingredients:
  • 2 ribeye steaks
  • 2 Inside round steaks


Marinade:
  • ½ cup apple cider vinegar
  • ½ cup olive oil
  • 2 - 3 cloves garlic, peeled
  • 1 medium onion, peeled
  • Salt
  • Black Pepper
  • Any seasonings you like


Directions:

  • Puree all marinade ingredients in a blender.
  • Lay steaks in a baking pan and cover with marinade.
  • Allow steaks to marinate for about 2 hours.
  • Set grill to medium-high heat.
  • Place steak on the grill.
  • Sear for 3 - 6 minutes on each side depending on thickness. Then, reduce heat to medium or low to finish cooking.
  • Baste steaks to keep them moist throughout the grilling process.
  • Remove steaks from grill with thongs, do not use a fork.
  • Allow steaks to rest for at least five minutes before serving.

Tip: Use salad dressing for quick and easy marinade.

Cream Puffs

One thing I’ve learned in my quest to try as many recipes as humanly possible is that many of them are not as intimidating as they appear. Cream puffs, for example, seemed so complicated to prepare, but nothing could be further from the truth. I urge you to have a go at it; this cooking thing is so much fun!!

Ingredients:
  • 1 cup water
  • ½ cup butter
  • 1 cup flour
  • ¼ tsp salt
  • 4 eggs
  • 2 tbsp milk
  • 1 egg yolk (lightly beaten)
  • 2 cups whipping/heavy cream
  • ¼ cup powdered sugar
  • ½ tsp vanilla extract



Directions:

  1. In a saucepan over medium heat, bring water and butter to a boil.
  2. Add flour and salt all at once; stir until a smooth ball forms. 
  3. Remove from the heat; let stand for 5 minutes. 
  4. Add eggs, one at a time, beating well after each addition.  Beat until smooth. 
  5. Drop by tablespoonful about 2 inches apart onto a greased baking sheet. 
  6. Combine milk and egg yolk; brush over puffs. 
  7. Bake at 400 for 35 minutes or until golden brown. 
  8. Remove to wire racks and immediately cut a slit in each for steam to escape; allow to cool. 
  9. In a mixing bowl, whip cream until soft peaks form.  Gradually add sugar and vanilla, beating until almost stiff.  Place mixture in a pastry bag
  10. Split puffs; remove soft dough.
  11. Pipe filling into the puffs and the replace tops. 
  12. Dust with powdered sugar.
  13. Refrigerate until ready to serve.




Double Fudge Brownies

My daughter has been after me for quite some time to make brownies. I must warn you that this recipe yields a large serving compared to my other recipes because they will be gone in a flash.

Ingredients:

  • 1½ cups sugar
  • ¼ cup water
  • 2/3 cup butter
  • 12 oz semisweet chocolate chips
  • 2 tsp vanilla extract
  • 4 eggs
  • 1½ cups flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup chopped nuts (optional)




Directions:

  1. Preheat oven to 325. 
  2. In small saucepan, combine sugar, water, and butter; bring just to boil. 
  3. Remove from heat. 
  4. Add semisweet chocolate chips and vanilla; stir until chocolate melts. 
  5. Transfer chocolate mixture to large bowl. 
  6. Beat in eggs, one at a time. 
  7. In small bowl, combine flour, baking soda, and salt. 
  8. Gradually add flour mixture to chocolate batter. 
  9. Blend in chopped nuts. 
  10. Spread into greased 13" x 9" pan.
  11. Bake in preheated oven 35 to 45 minutes or until toothpick inserted into center comes out clean.  Remove from oven and cool on wire rack.  
  12. Cut into squares.



Serving Size: 40



Chicken Cheddar Cheese and Broccoli Pockets



Why would you buy processed meals when they could be prepared at home at a fraction of the cost? At least you know exactly what’s in your food not to mention it's healthier and tastier. 

Homemade hot pockets, fresh from the oven. Now, that sounds like a plan!!



Ingredients:

       4 cups bread dough (see my recipe for bread dough here)
       2 large chicken breasts
       2 cups steamed broccoli
       1 - 2 oz cream cheese
       ¼ - ½   cup alfredo sauce
       1 - 2 cups cheddar cheese
       Seasonings of your choice
       ½ cup olive oil





Instructions:

  1. Season and bake chicken breasts in a 350 degree oven until no longer pink in center. Dice chicken and set aside.
  2. Roll out a handful of bread dough into a 1/4 inch thick rectangle. Spread 1-2 tsp of softened cream cheese over dough. Add 1-2 tbsp of alfredo sauce over the cream cheese. Top with 1/2 cup diced chicken, 1/4 cup steamed chopped broccoli, and 1/4 - 1/3 cup cheddar cheese.
  3. Fold up ends of dough over the filling mixture. Fold other ends up and over and seal seams shut using a bit of water if necessary.
  4. Place seam side down on a prepped baking sheet, cut a small steam vent in the top, and let rise for about 30 minutes in a warm, draft-free place.
  5. Bake at 400 degrees until golden brown, about 20-25 minutes. Brush with oil mixture again after baking if desired.


Serving Size: 4

Strawberry Mint Milkshake

Here’s a little something to help cool you down this blistering summer - strawberry mint milkshake.



Ingredients:

  • 6 frozen strawberries (hulled)
  • Two scoops vanilla ice cream
  • 1/4 cup milk
  • 2 tablespoons chopped fresh mint leaves
  • Sugar to taste (optional)


Directions

  • Add all ingredients to a blender and blend until smooth. Stick in a straw and enjoy!!


Serving Size: 1


Fried Fish

Here in the islands we love us some fried fish. I prefer not to coat my fish with flour, but that’s just a personal preference.

Ingredients:
  • 1 or 2 lbs pound fish fillets or whole fish
  • Vegetable oil
  • Salt
  • Pepper
  • Onion powder





Easy Instructions:
  1. Season fish and refrigerate overnight or at least for a few hours.
  2. Pour oil in skillet (about midway) and heat to 375°.
  3. Fry fish for about 5 minutes on each side or until golden brown.
  4. Remove to a platter lined with hand towels.
  5. You may squeeze some fresh lemon/lime on your fish before eating.
*If you choose to coat your fish with flour, then combine flour, salt and pepper. Dip fish fillets into flour mixture and then fry.


Makes about 4 – 6 servings

Blueberry Ice Cream Pie


Here is a simple and delicious blueberry dessert that I’m sure the entire family will enjoy.

 Ingredients:
 
  • 1 cup frozen blue berries
  • 1 cup cold coconut milk
  • 12 oz frozen whipped cream
  • 8 oz cream cheese
  • 9 inch graham cracker pie shell
  • Sweetened Condensed Milk or sugar (to taste)


Directions:
  1. Place first 4 ingredients in a blender and blend until mixture is smooth. Add condensed milk or sugar a small bit at a time until desired sweetness is achieved.
  2. Pour mixture into pie shell, cover and freeze for several hours (until icecream is set).
  3. Serve and enjoy.