Orange Pineapple Layer Cake (togetherasfamily)


1 pkg yellow cake mix
1/2 c vegetable oil
1  11 oz can mandarin oranges, undrained
3 large eggs
1/2 c sour cream

Preheat oven to 350 F. Grease and flour 3 (8 or 9″) round cake pans. In a large bowl, beat the cake mix, oil, oranges, eggs and sour cream until well blended. Evenly divide the batter among the 3 cake pans. Bake for 16 – 20 min or until a toothpick inserted in center comes out clean. Let cool in the cake pans for 20 min and then turn the cake pan upside down onto a cooling rack (to release the cake) and let the cakes cool completely. Place your 1st cake layer on your serving plate of choice. Frost in between each layer and the top and sides of the cake with the pineapple whipped cream mix. Serve right away or refrigerate cake until ready to serve. It’s best refrigerated. Overnight is best or refrigerate at least 4 – 6 hours.


1  8 oz can crushed pineapple, undrained
1  3.5 oz pkg instant vanilla pudding
2 c heavy whipping cream
3 T powdered sugar

Beat the heavy whipping cream and powdered sugar in the bowl of a stand mixer or with a handheld blender unil stiff peaks form. In a separate bowl combine the crushed pineapple and instant vanilla pudding (just the dry powder, do not prepare). Stir together until combined. Add the whipped cream into the pineapple/pudding mix and stir together to combine completely. If you are having trouble combining it then use a handheld blender to blend it up and mix together.



Louisiana Crawfish Casserole (food)

1 lb crawfish tail
1  10 3/4 oz can French onion soup
1  10 3/4 oz can cream of mushroom soup
1  10 oz can Rotel tomatoes & chilies
1 1⁄2 c rice, cooked
1⁄3 c butter, melted
1⁄4 c chopped bell pepper
1⁄2 c chopped green onion
1⁄3 c chopped fresh parsley
1 c chopped celery
salt and pepper
1⁄2 c grated monterey jack cheese
1 c grated cheddar cheese

Mix all ingredients except cheeses and pour into a large greased casserole. Cover and bake at 350 F for 45 min. Uncover and sprinkle cheeses over casserole. Return to oven and bake for 15 min more.

Johnsonville Brat Potstickers (Johnsonville)

1 375g pkg bratwurst sausages, casings removed
1 1/2 t minced garlic
1 c onion, thinly sliced
1 c shredded carrots
4 c shredded cabbage
1/4 cup soy sauce
1 t white pepper
40 – 45 potsticker wrappers (can sub won ton skins)
2 T vegetable oil
2 T water & more as needed to seal potstickers
dipping sauce

In a large skillet, crumble and cook sausage over medium heat until no longer pink and lightly browned; drain and remove from skillet. Using the same skillet, sauté garlic, onion, carrot and cabbage until tender. Add soy sauce, pepper and sausage; stir to combine. Remove skillet from heat. Spoon 1 T meat filling onto each potsticker wrapper. Brush edge of wrapper with water, fold in half and seal. In a clean skillet, heat oil and brown potstickers on both sides. Add water to skillet, cover and allow to steam for 5 – 7 min. Serve with dipping sauce.

Chinese Lion’s Head Pork Meatballs (omnivorescookbook)

1 lb ground pork (lean fat ratio 7:3) (can sub beef, chicken or shrimp)
4 T Shaoxing wine (or Japanese sake)
3 T light soy sauce
1 t dark soy sauce
3 t salt
1 T sugar
1 t grated ginger
1/2 c minced scallion or green onion
1 T cornstarch
12 – 15 water chestnuts, finely chopped (generate about 1 c)
3 eggs
1 c panko
2 T sesame oil
1 T peanut oil or vegetable oil

Put ground pork into a large bowl. Add 4 T water. Mix well with a spatula until water is fully incorporated. Add Shaoxing wine, light soy sauce, dark soy sauce, salt, sugar, grated ginger, cornstarch and scallion. Mix well. Add chestnuts and eggs. Mix a few times. Add panko. Mix well. Add sesame oil, mix until it forms a soft paste. Heat peanut oil in a nonstick skillet over medium heat until warm. Use bare hands to scoop about 1/3 c of the paste and shape it into a meatball. The meatball should be a bit runny, barely able to hold its shape (so the finished meatballs will be tender and juicy). If the meatballs cannot hold their shape, add a bit more panko and mix again. If the meatballs are still a bit tough, blend in more water and mix well, 1 T at a time until the paste turns soft. Carefully place 3 – 4 meatballs in the skillet and make sure to leave enough space to flip them. When the bottom side is just set, carefully roll the ball with a spatula to cook the other sides. Continue to do this until all sides are set and browned. Transfer to a plate. Continue to brown the rest of the meatballs. Add water to a steamer and place the plate of meatballs on the steaming rack. Heat the steamer over medium high heat, covered until the water begins to boil. Turn to medium heat. Cook covered until the meatballs are cooked through, in 40 min. Cook the second batch by using the same method. After cooking the first batch, check the water level and add more if it runs too low. Serve warm. Storage and reheat. Store the meatballs in an airtight container in the fridge for 3 days or in the freezer for up to 2 months. After steaming, the meatballs will render some fat and liquid. Drizzle it on the meatballs before storage, to keep the them tender and moist. The best way to reheat the meatballs is by steaming, the same method used to cook them. The meatballs will heat up evenly and still be moist inside. Alternatively, you can use the microwave. Make sure the container has some liquid (leftover grease or 1 t water) inside. Please a loose lid on top and heat it up in the microwave. Note: It can be difficult to keep the meatballs in shape, because the meat mixture is quite runny. You need to handle them gently, so the balls won’t break apart. You can cook the top and bottom sides first, like cooking a very thick burger patty. Then you can use two spatulas to let the meatball stand, to cook the edges. The meatballs won’t look very pretty, but will still taste great.

Korean Style Pork Chops (jocooks)

4 pork chops
1 T olive oil
1/4 c soy sauce
2 T honey
4 cloves garlic, minced
1 t sesame oil
1 t ginger, minced
2 t sriracha sauce
black pepper to taste

Preheat oven to 400 F. In a medium size bowl whisk together the soy sauce, honey, garlic, ginger, sesame oil and sriracha sauce. Pour over pork chops and let marinade for about 20 min. Heat the olive oil in a large skillet for medium high heat. Add pork chops, without marinade, and cook for about 5 min for the first side or until it gets a nice brownish color. Flip the pork chops and pour the remaining marinade over them. Cook another 5 min on this side. Place the skillet in the oven to finish cooking them. Roast for about 10 min or until pork chops are completely cooked through. Note: If your pork chops are not very thick, you might not need to finish cooking them in the oven.

Sichuan Peppercorn Red Braised Ox Tail (food52)

3 lbs ox tails
4 T oil
approx 10 large thin slices ginger
12 cloves garlic, roughly chopped
2 red chilis (opt)
3 star anise
2 t red sichuan peppercorn, coarsely ground
1 T sugar
1/3 c rice wine, or sake
1/2 c soy sauce & 1/8 c for adjusting
1 c chicken broth or water
1 t rice vinegar

Note: Because this dish involves caramelising the sugar, I strongly recommend doing the initial sautéing/woking in a NON-STICK pot, then transferring the ingredients to an oven-proof pot (like cast-iron) to finish braising in the oven. In a non-stick pot, the caramelised sugar sticks to the meat instead of to the bottom of the pot, which can easily burn in my experience. This process is called “red braise” in Chinese cooking, referring to the amber/red sheen from the caramel. It’s quite important to grind the red sichuan peppercorn because they can be a bit unpleasant to bite into. You can use a stone mortar or spice grinder to do this, but if you have none, simply wrap the peppercorns in 2 layers of paper towel and smash them with a hammer. Preheat oven on 320º F. Rinse clean and dry ox tails with a clean towel. Heat up a large non-stick wok, or deep saute-pan with oil over HIGH heat (don’t worry about the amount of oil because it will be removed later). Brown ox tails in batches until all surfaces are covered and no more blood is being released. Set ox tails aside. Drain the oil and leave only 2 T in the wok/pan and turn the heat down to MEDIUM. Add ginger slices and cook until they shrivel up and get nicely browned on the edges, approx 5 min. Add ox tails back into the wok/pan, along with garlic (if you like it spicy, add 2 red chilis as well), star anise, sichuan peppercorn and sugar. Turn heat back on HIGH and keep turning the ingredients until the sugar has fully caramelised and all the ingredients are coated in deep brown, amber sheen. Transfer ALL the ingredients into a cast-iron or oven-proof pot and return it to the stove. Add the rice wine and 1/2 c soy sauce, and let it gently boil with all the ingredients for a min (turn and evenly coat the ingredients). Then add the chicken broth or water and bring back to a simmer. The amount of liquid shouldn’t be able to cover the ingredients (this isn’t a stew), and should taste slightly UNDER-SEASONED at this point because of the excess water, which will evaporate during the braising process. If it tastes generally BLAND, then adjust with more soy sauce. Transfer the pot (with the lid on) to the oven and let braise for 3 – 3 1/2 hours. Go back and turn the ox tails once every hour or so to ensure even braising. The ox tails should be very tender and almost falling off the bone and the braising liquid should have reduced dramatically. After braising, carefully remove the ox tails from the braising liquid without tearing them. Tilt the pot to direct all the braising liquid to one side, and skim off as much fat from the surface as you can, without reducing the actual sauce on the bottom (there should be QUITE a lot of fat). Discard the star anise and ginger slices (press on the gingers to extract as much sauce that’s clinging onto them before discarding). Leave the garlic which should have melted into the sauce at this point. Return the ox tails back into the pot, and return it to the stove over HIGH heat. Add rice vinegar and reduce the sauce SLIGHTLY, just until the ox tails are coated in a shiny sheen. Serve the ox tails over hot steamed rice. They get even better the next day.

Peking Style Pork Chops (sunshinedawn)

1 lb pro ribs or chops cut into pieces


1 t sherry
1 t minced ginger
1 T soy sauce
1 – 2 T vinegar
1/2 t baking soda
1 T cornstarch
1 T flour
1 T ice water

Mix all ingredients together. Add pork and marinate for 3 – 4 hours. Deep fry pork and set aside.

Peking Sauce

3 T Worcestershire sauce
2 T ketchup
3 T sugar
4 T water
1 t cornstarch (premix with a little water til smooth)

Mix ingredients together and cook sauce til thickened and mix with pork chops.


Chinese Salt and Pepper Pork (simplecomfortfood)

4 thin pork chops
3 T light soy sauce
pinch of pepper
1 T sherry cooking wine
1 t superfine sugar
3 T cornstarch
oil for frying
green onion for garnish
chili pepper, sliced, for garnish
1 T Szechuan peppercorns
2 T sea salt
tiny pinch of Chinese five spice powder

Heat a large skillet on high heat. Add the peppercorns and the salt and continue to mix for about 5 min until the salt turns color, slightly. Remove from the heat and place in a small bowl, adding the tiny pinch of Chinese five spice. Once cooled, either get your mortar out and grind into a fine powder, or get your spice grinder (coffee grinder) out and toss everything in and do the same. Mix sugar, soy sauce, sherry and pepper in a small bowl. Coarsely chop your pork chops. I like taking the medallions and cutting them into various sizes, leaving the bone in tact with enough meat and fat to nibble on. Take a Ziploc bag and add in all of the cut up pork pieces, sprinkle with a t of the ground salt and pepper and pour the marinade on top of the of the pork. Massage the meat using the outside of the bag, then remove as much air as possible and seal the bag. Place in the refrigerator for 30 min or up to overnight. When you are ready to fry, heat your oil to 350 F. As the oil is heating, remove the pork from the bag, not including the marinade, and add to a bowl. Sprinkle the cornstarch on top of the pork pieces, and make sure every piece gets the cornstarch on it. When you are ready to fry, add pork in batches and cook for about 4 min. Once a light golden brown, remove to a strainer, and repeat the process with the remaining pork. Once you fried all of the pork, add the drained pieces back to the oil and cook for another 2 min. This will change the texture a bit more, as well as the color. Pretty amazing. Remove with your spider or tongs and place on some paper towel to let any excess oil drain off. Take a generous pinch of the ground salt and pepper and sprinkle on top of the pieces. Plate and sprinkle the sliced chilies and green onion on top of the pork. Spoon a bit of the salt and pepper mix on to the plate as well in case you or you guests want a little extra. This is great as a snack or as a meal and brings a great Chinese dish to your table.

Summer Berry Trifle (taste)

1 3 oz pkg strawberry Jello
14 jam rollettes (like twinkies), cut into 1cm-thick slices
1/3 c apple juice or sweet sherry
1 lb strawberries, washed and halved
1/2 lbs blueberries
2 c vanilla custard
1 c whipped cream

Prepare Jello per package directions. Pour into a large container and place in the fridge for 1 hour or until set. Coarsely chop. Place half the rollettes in the base of a 3L (12 cup) capacity serving bowl. Drizzle half the apple juice or sherry over the rollettes. Top with 1/2 the jello and 1/3 of the combined strawberries and blueberries. Spoon over half the custard. Repeat with the remaining rollettes, apple juice or sherry, jelly and 1/2 the remaining strawberries and blueberries. Top with the remaining custard. Spoon the cream over the trifle and top with the remaining strawberries and blueberries. Place in the fridge until required.

Two Ingredient Apple Cake (reciperoost)

1 can apple pie filling
1 box of Duncan Hines dry angel food cake mix

Mix the 2 ingredients together. Pour into a greased 9 x 13″ pan. Bake at 350 F for 20 min or until the top browns.

Grandma’s Ngoh Hiang Five Spice Meat Roll (travellingfoodies)

600g minced pork (preferably with a fair bit of fat)
300g shrimp, meat only, cut into small chunks
2 – 3 large bombay onions, peeled and diced (can sub red onions or shallots)
about 10 pieces water chestnut, peeled and diced
2 – 3 spring onion, chopped or to taste
2 eggs
3 – 4 T flour
1 1/2 T five spice powder
1 t salt
2 T sugar
1 t pepper
1 piece of ngoh hiang bean curd skin, cut into 4 – 4 1/2″ wide strips
Cooking oil for frying

Mix all filling ingredients in a large bowl until thoroughly mixed. Wipe the surface of the bean curd skin with a very slightly damp kitchen towel. Generously put filling onto the middle of the ngoh hiang lengthwise leaving 1/2″ free at each end. The ngoh hiang is carefully rolled one time round, pressing the filling gently yet firmly against the bean curd skin to push out any trapped air within, because air bubbles would expand during the frying process and burst the skin. Roll over one more time and the excess bean curd skin can be trimmed off. The ends are also smeared with some egg wash to seal the opening. Do not attempt to roll over too many times as one would end up eating a lot of skin which can be rather salty. The sides are given one final press to secure the edges. This is important to prevent the filling from leaking during the frying process. (A little egg wash used for the later pan frying is dabbled and rubbed gently around the perimeter which acts as a sealant for the sides.) Repeat until all the meat filling is used up. In a heated wok, pour oil and maintain at medium high heat. Carefully slide each roll of ngoh hiang into the wok of oil and fry one side until they are lightly brown. Turn the meat rolls gently onto the other side and fry until they are lightly brown. Turn them over once again and bring up the heat slightly and fry until they darken slightly to light golden brown. Remove from wok, drain off excess oil in a wire sieve or rack and place them on a plate lined with kitchen towel to absorb any remnant oil. Optional: To pan fry them with egg wash, simply slice the ngoh hiang when they have cooled down slightly into thick slices. Dip each piece generously with egg wash before pan frying them on both sides until the egg wash crisps up. Remove from oil, drain and plate. Serve warm with chili sauce and dark sweet sauce.

Oatmeal Breakfast Cookie | Cranberries and Coconut Cookies (sweetashoney)

1 c old fashioned oats
1/2 c quick cooking oats
1/2 c unsweetened desiccated coconut
1/2 c shredded coconut
1/2 c whole wheat flour
3/4 c dried cranberries
1/3 c pumpkin seeds
1/3 c sunflower seeds
1/4 c ground flaxseed
2 eggs
1/2 c honey or any liquid sweetener
1/4 c virgin coconut oil, melted
1 T vanilla

Preheat oven to 350 F. Cover a cookie rack with parchment paper. Set aside. In a large mixing bowl combine all the dry ingredients: rolled and jumbo oats, desiccated and shredded coconut, flour, cranberries and seeds. Add eggs, honey, coconut oil and vanilla. Combine until it forms a sticky cookie batter that comes easily together to forms cookies. If the batter is too dry – it should not be – but you can add up to 6 T cold water to make the batter come together. Add 1 T at a time. Slightly oil your hands with coconut oil and shape cookie balls. Place each ball on the cookie rack leaving a thumb space between each cookie. You should be able to make 8 large cookies. Press the cookies slightly with your hand palm to flatten. Bake for 15 – 20 min or until the sides are crispy and golden brown. Cool down on a rack and store in a cookie box in your pantry for up to 1 week. Can be make ahead and enjoyed during the week as a grab and go breakfast cookie.

Cherry Cheesecake Surprise Layered Dessert (mandatorymooch)

2 pkgs shortbread cakes (or 1 Angel food cake)
2  8 oz pkgs cream cheese, softened (can use fat free)
1  16 oz container sour cream (can use low fat)
2 small boxes vanilla pudding (can use fat free/sugar free)
1 large can cherry pie filling

Make pudding as directed on box, chill. In separate large bowl, blend cream cheese and sour cream until smooth. Fold in pudding, blend on low until smooth. Cut shortbread into 1/2″ pieces and cover bottom of 9 x 13” pan. Pour cream mix over bread, smooth out evenly. Top with spoonfuls of cherry pie filling. Use a knife to swirl it through the cream filling. Refrigerate for one hour. Note: You can also make this dessert in a deep dish/trifle bowl by doing 2 layers of cake, mix and cherries. It can also be made into single servings by using small dessert dishes.



Toffee Vodka (thecrazykitchen)

500 ml bottle with secure stopper
135g Werthers Original butter candies

If the neck on the bottle is wide enough you can put the Werthers straight into the bottle, otherwise you may have to cut them in half. Once all of the sweets are in the bottle then just top up with vodka and pop a lid on. Over the next couple of days shake the bottle to dissolve the sweets. Once they are fully dissolved it’s ready to drink

Shrimp Cargot (whatwendymadefordinner)

12 large shrimp
1/2 c havarti cheese, shredded
2 T butter
1 t or 1 – 2 garlic cloves

Clean, peel and devein shrimp. Melt butter and add garlic. Drop a little butter in each hole of an escargot baking dish. Put one shrimp in each hole. Cover with cheese. Broil on low rack for about 10 min.

Blueberry Liqueur (postprohibition)

24 oz frozen blueberries
1  750 ml bottle 100 proof vodka
750 ml water
5 c sugar to taste

Lightly cook blueberries to release their natural sugars. Add blueberries and vodka to a 2 qt, wide mouth canning jar and wait 1 – 2 months. (It was acceptable at 1 month, but was better at two.) It’s up to you how patient you can be. Strain the blueberries from the vodka. Dissolve sugar in water and when cooled incorporate it with the vodka. Adjust your sugar levels to taste. Bottle your blueberry liqueur. It should keep for a couple years due to the alcohol. Added bonus, it will get better over the first couple months.

Creamy Chai Liqueur (savvyeat)

Chai Liqueur

1 1/2 c vodka (80-100 proof)
1 1/2 c brandy (80 proof)
4 vanilla chai tea bags
2 whole cinnamon sticks
1 – 1 1/2 c creamy simple syrup

Combine the vodka, brandy, tea bags and cinnamon sticks in a large glass jar. Cover and shake lightly so that the tea bags and cinnamon sticks are moistened. Store the jar in a cool, dark place for 3 – 5 days, until it smells of chai. Remove the tea bags and the cinnamon sticks. Do not squeeze the tea bags, or you’ll release the bitter tannins into the liqueur. Stir in the simple syrup, starting with just a cup. Taste and add more syrup as desired. Refrigerate for up to one month.

Creamy Simple Syrup

1 c heavy cream
1 c sugar
1  14 oz can sweetened condensed milk

Make the simple syrup at least an hour or so in advance of straining the liqueur, so it has time to cool. Mix heavy cream and the sugar together in a small saucepan. Bring to a simmer over medium-low heat, stirring occasionally. Remove from the heat, stir in the sweetened condensed milk and allow the syrup to cool completely before stirring it into the liqueur. Store the leftovers in the refrigerator for up to 2 or 3 weeks.

Cajun Shrimp Gumbo Fritters (southernkrazed)

2 cans chicken broth
1 onion, chopped
1 leek, chopped and rinsed
4 T butter
4 clove garlic, minced
2 t salt, divided
1 t black pepper, divided
1 1/2 c rice, uncooked, short grain works best but not required
1/2 c white wine
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
2 t Creole Seasoning
5 green onions, finely chopped
1 4.25 oz can tiny shrimp
3/4 c flour
4 eggs, beaten
2 – 4 cups Panko breadcrumbs
oil for frying

In a small sauce pan over medium low heat, bring chicken broth to a simmer. In a large pan or Dutch oven over medium high heat sauté onion and leek in 2 T butter until soft and translucent, 8 – 10 min. Add garlic, 1 t salt, 1/2 t pepper and rice and sauté an additional 2 – 3 min. Add wine and stir until all the liquid is absorbed. Add 1/2 c hot chicken broth to the rice and stir continuously until all liquid is absorbed. Repeat 1/2 c at a time until all the broth is added, basically making a risotto. Spread mix out on a baking sheet to allow it to cool rapidly, set aside. In the pan you just used and over medium high heat, sauté the peppers with the remaining 2 T butter until soft, 4 – 6 min. Add Creole seasoning and the can of shrimp, do not drain and cook until the shrimp is warmed through and most of the liquid has cooked off. Remove from heat. Add rice back into the pan and stir to combine. Don’t worry if you don’t see the shrimp, they should basically disintegrate but add loads of flavor. Season to taste for Creole seasoning, salt and pepper. Take 1 – 2 T mix and form into a ball. It won’t really roll, just lightly toss them between your hands until ball shaped, gently place back on the pan you just used to cool the rice on. Place in the freezer at least 1 hour to overnight. Set up a dredging station, first is the flour with 1 t salt and 1/2 t pepper. Second is the 4 eggs. And last is the Panko crumbs. Lightly dust with flour, dip in egg until completely coated, coat with Panko. Deep fry at 350˚ until deep golden brown, 5 – 7 min keep a close eye on the temp and adjust accordingly. Drain on paper towels or a paper grocery bag. Serve immediately or keep warm in a 200˚ oven for 30 – 45 min.

Sambuca (Anisette)

1 – 1 1/2 T Anise Extract
1/2 c honey
2 1/2 c 100 proof Vodka, divided

Dissolve honey in approx 1 c vodka. Then separately mix the anise extract with the remaining vodka and add this to the honey mix and shake well. This is best served and consumed ice-cold! Yield: 750 ml (approx. one fifth). Note: Using honey gives this a richer, more complex flavor and texture, but also gives a cloudy, amber color to the liquor.  Can substitute an equal amount of ‘Simple Syrup’ for the honey, if desired (1 part sugar to 1 part water.)

Butterscotch Liqueur (weefolkart)

1 c sugar
1 c water
1/2 c brandy
1 c 100 proof vodka
1/2 t butterscotch flavored extract

Bring sugar and water to boil in a saucepan over medium-high heat stirring constantly. When the sugar water mix turns clear, remove from heat. Cool to room temp. Add brandy, vodka and extract. Pour the mix into a 1 qt container and cover. Set aside for at least 30 days. Shake the bottle each day. Keep tightly closed.