Moo Shu Pork
3 T hoisin sauce
3 T rice vinegar
2 cloves garlic, minced (I forgot this and just realized this!)
salt and pepper
3/4 lb pork tenderloin, trimmed and cut into thin strips
2 T vegetable oil
8 oz shiitake mushroom, stemmed and sliced
14 oz bag coleslaw bag
1 bunch scallions, thinly sliced
12 Bibb lettuce leaves (I used romaine)
1. Combine the hoisin sauce, vinegar, garlic, and 1/2 t salt and pepper in a large bowl. Add the pork and let marinate for 10 minutes.
2. Heat 1 T vegetable oil in a large skillet over high heat. Put just meat in pan and save marinade and stir-fry for about 4 minutes. Remove pork to a plate, add a few T of water to pan, and then pour pan juices over meat.
3. Add the remaining 1 T veg oil to skillet and when hot add mushrooms and stir-fry until slightly golden brown, about 2 minutes. Add coleslaw mix and cook until wilted, about 3 minutes. Add the pork, half the scallions, cook 2 more minutes. Season with salt and sprinkle with remaining scallions. Serve in lettuce leaves.
Savoy, Lime, and Cilantro Coleslaw
1 head Savoy cabbage
4 scallions
1/2 bunch fresh cilantro, chopped
1/2 c sour cream
1/2 c mayo
1.5 T sugar
2 limes
salt and pepper
1. Chop the cabbage as thinly as you can with a knife or shred if you have the option. Cut the scallions to resemble the thin pieces of cabbage. Toss together in large bowl and add cilantro.
2. Make dressing in separate bowl by combining sour cream, mayo, sugar, and the zest of the limes. Stir well, sprinkle with salt and pepper and finish with lime juice. (I only juiced one of the limes). Pour dressing over slaw and toss well.
Try to refrain from laughing at my cake. It didn't turn out looking like Paula Deen's cake at all!
Doesn't look too back from this angle, right?
My middle layer crumbled when I took it out of the pan so the icing wouldn't stick well to it and the whole cake was kind of lopsided! But, the important thing is that it still tasted good:) This is a rather involved recipe, by the way.
Caramel Cake
For cake:
1 c butter, at room temp
2 c sugar
4 eggs
3 c sifted self-rising flour (you can look up on internet how to make your own)
1 c milk
1 t vanilla
For filling:
1 c butter
2 c light brown sugar
1/4 c milk
1 t vanilla
For frosting:
1/2 c butter
1 c dark brown sugar
1/3 c heavy cream, or more
1 16 oz box 10x sugar (or 2 cups)
1 t vanilla
For cake:
Preheat oven to 350. Grease (and flour if desired) 3 cake pans.
Using a mixer, cream butter until fluffy. Add sugar and combine for 6-8 minutes. Add eggs 1 at a time, beating well after each egg. Add four and milk alternatively, beginning and ending with flour. (Paula says this makes for a moister and lighter cake). Add vanilla and beat until just mixed. Divide batter equally. Remove bubbles by dropping pans on counter 3 or 4 times. Bake for 25 minutes.
For filling (start right about time cakes come out of oven):
In a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3-5 minutes. Remove from heat and stir in vanilla.
Invert cake onto plate. Pierce each layer andn pour 1/3 over each layer before stacking next one on.
For frosting:
Melt butter over medium heat. Stir in brown sugar and cream. Bring to a boil and transfer to a mixing bowl. Add 10x sugar and vanilla. Beat with mixer until it reaches spreading consistency. If frosting is too thick, add 1 T or more of cream.
So I only had 2 cake pans, and when I took one cake out of the pan, I forgot to butter it before putting the rest of the batter in. That made the cake stick to the pan and thusly crumble when I took it out. I was afraid that was going to happen, so I set it up for that to be the middle layer, which did help. At least it wasn't the top!
For the Moo Shu Pork, watch out when frying it. It really spits and hurts!
Hope you enjoy these recipes. I'm looking forward to the leftovers:)
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