9.06.2019

Lion House Rolls



Temple Squares Lion House Rolls are a much-loved and super popular staple in our home! Thanks to Temple Square for sharing this amazing recipe!

2 cups warm water
⅔ cup nonfat dry milk
2 tablespoons active dry yeast
¼ cup sugar
2 teaspoons salt
⅓ plus ½ cup butter, margarine, or shortening, divided
1 egg
4½  to 5 cups all-purpose or bread flour, divided
1 tablespoon vegetable oil


Combine water and dry milk powder in a large bowl of an electric mixer, stirring until milk dissolves. Add yeast and then sugar, salt, ⅓ cup butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet and then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, ½ cup at a time, until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)


Scrape dough off sides of bowl and pour oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. Cover with plastic wrap and allow to rise in a warm place until doubled in size, about 1½ hours. Lightly sprinkle cutting board or counter with flour and place dough on floured surface. Roll out and shape as desired. Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in a warm place until rolls are doubled in size, about 1 to 1 ½ hours.
Bake 15 to 20 minutes at 375 degrees F., or until golden brown. Melt ½ cup butter and brush rolls with melted butter while hot.

3.20.2019

Yummy Potatoes//Funeral Potatoes//Mormon Potatoes

Funeralpotatoesserving

2 pounds frozen hash browns (partially thawed is best!)
2 cans cream of chicken soup
1/2 cup milk
1 pint sour cream
1 teaspoon salt
1 teaspoon black pepper
1.5 teaspoons onion powder
1 tablespoon minced garlic
10 ounces sharp cheddar cheese (grated)

1/2 stick butter (melted)
2 cups coarse-crushed corn flakes

****

Mix cream of chicken soup, milk, sour cream, salt, pepper, onion powder, garlic and cheese.
Fold in hash browns. Put into greased casserole dish.
Mix crushed cornflakes and melted butter, sprinkle on top.
Bake @ 350 for 45 minutes.

****

To freeze this dish, put into freezer bags or container,
without adding the crushed cornflakes.
Then, thaw and cook @ regular temp/time,
adding the cornflake/butter topping right before baking.

You can also make a huge batch of the sauce and keep it frozen in a container until the day you need it, pulling the sauce and hashbrowns from the freezer to thaw, then proceeding with the remaining steps.

3.18.2019

Cashew Chicken

  • 2 lbs boneless, skinless chicken breasts, cut into 1 inch pieces
  • 4 Tablespoons Cornstarch
  • ½ tsp black pepper
  • 1 Tbsp coconut oil
  • 1 tsp sesame oil
  • 1 cup soy sauce
  • 4 Tbsp Mirin
  • 1 tsp onion powder
  • 2 Tablespoons sweet chili sauce (or sub chili powder if you prefer)
  • 2 Tbsp brown sugar
  • 4 garlic cloves, minced
  • 2 tsp grated fresh ginger
  • 3 cups broccoli florets, cut and rinsed
  • 6 carrots, peeled and sliced thin
  • *other veggies can be added if you prefer*
  • 2 cup cashews

Dredge chicken pieces in cornstarch & pepper. Heat coconut oil and sesame oil in a deep pan.
Combine next 7 ingredients in a small bowl and set aside. Add broccoli and carrots.
Stir in sauce. Simmer for a minute or two.
Add cashews and simmer for just long enough to heat them.
Serve immediately over steamed rice.

10.23.2017

Pressure Cooker Beef & Broccoli

Easiest pressure cooker beef & broccoli ever!

• 1 lb stew meat (this is just what I had on hand, flank steak would have been so much better!)
• 1/2 cup soy sauce
• 1 can beef consommé (or beef stock)
• 1 Tbs sesame oil
• 1/4 cup brown sugar
• 1/4 tsp fresh ginger
• 3 Tbs minced garlic
• bit of fresh ground pepper
• 2 bunches broccoli 

Cook on “Meat/Stew” for 20 minutes. 
Quick release - whisk in a cornstarch slurry.
Add fresh broccoli florets right on top.
Cook on “steam” setting for 3 minutes. 
Serve over hot rice. 

4.18.2017

Pressure Cooker Beef Stroganoff





Sydney's Beef Stroganoff

Easy-peasy beef stroganoff. Goes a long way and feeds the whole family!

Ingredients

FOR THE STROGANOFF

2 Tbsp olive oil
2 lb stew beef
3 can(s) beef consommé
2 Tbsp onion powder
2 Tbsp minced garlic
1 tsp salt
1/2 tsp black pepper
1/4 c fresh parsley

FOR THE ROUX

1/2 stick butter, cold
3/4 c flour

FOR SERVING EITHER

16 oz egg noodles, cooked and hot

OR

6 c rice, cooked and hot

Directions
1. Heat oil in large skillet.
2. Season meat with onion powder, salt, and pepper.
3. Sear in oil, on high for a minute or so on each side.
4. Pour meat into pressure cooker.
5. Deglaze pan with consommé, stir in parsley, and pour it, and other two cans over beef.
6. Turn pressure cooker to high for 45-50 minutes.
7. Combine butter and flour in pan. Cook on medium until it looks like wet sand.
8. Whisk roux into hot liquid in pressure cooker, stirring continuously. Turn to saute mode on the pressure cooker and simmer for a few minutes.
9. Serve over hot noodles or hot rice.

4.01.2015

Homemade Pasta


6 eggs
3 cups flour
a little splash of milk
1 tsp. salt

Place 3 cups of flour into a bowl, or right onto your clean counter top. Add the salt. Slightly mix. Add 6 eggs, into a well in the middle of the flour. Using a scraper, or your hands, mix the flour from the bottom of the pile into the top, where the eggs are. Little by little, until you finally have a dough that is rubbery/elastic feeling. If needed, add a little splash of milk to help moisten the dough. Roll onto a freshly floured surface, until about 1/4 inch thick. Cut according to pasta maker. (also can be cut using a pizza cutter or very sharp knife) Drop 3 - 5 noodles at a time into boiling salt water and cook approx. 6 minutes until they're done. (Or if you're using this in homemade chicken or turkey noodle soup, like we do often, then go ahead and drop them, 3 - 5 noodles at a time into the low-boiling chicken stock, and simmer for about 6 minutes or until done.

1.16.2015

Scone Bread



2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cold butter
5 oz. whole milk (or a 5.33 oz can evaporated milk)
1 egg


Preheat oven to 425.
In bowl, combine flour, sugar, baking powder and salt; blend well. Using pastry blender or your fingers (I find this works better) work the butter into the flour until mixture is crumbly.
Combine milk and egg and stir just until flour disappears.
Knead 5 or 6 times on a floured surface until it forms a ball. Shape into a disc, about 1 inch thick.
Cut into 8 wedges, leave the wedges touching, as is.
Sprinkle top with sugar and bake for 20 minutes until golden brown.