Posted on 06/01/2016 4:45:27 PM PDT by Jamestown1630
It sounds wonderful, and when you first said ‘Malibu’, I wondered if it had pineapple.
(I’ve never been to Malibu, or Hawaii; I just think ‘palm tree’ when I hear either - and I know a pineapple isn’t a palm :-)
-JT
An eclair?
That’s is IT! I’m putting you back in the will. :-))
My Goodness! I sincerely hope that you’re rich ;-)
-JT
This and your bun recipe both sound great - Thank You!
I’m going to try the Hot and Sour. Does it freeze well? I like my freezer full of good soups.
-JT
As do we so delivery is out of the question. It was sausage and potato soup today.
If someone has the REAL honest to goodness Panda Express Orange Chicken or Beijing Beef, I'd sure like it. Nothing on the internet comes close. No, we're in such a desert, the grocery store doesn't carry their sauces.
Those sound gooood.
I have never tried freezing it. It’s just a clear broth (not creamy), so it should freeze well and not separate.
Thai Style Peanut Dipping Sauce
4 tablespoons peanut butter
2 tablespoons salad oil
4 tablespoons soy sauce
4 tablespoons granulated sugar
4 tablespoons distilled vinegar
1 teaspoon toasted sesame oil
2 teaspoons hot chili sauce, Sriracha (or Tabasco or Crystal Hot Sauce)
1/8 teaspoon ground coriander
Combine ingredients. Mix well with whisk.
Serve over warm or cold pasta, rice, hot or cold noodles,
pot stickers or as a spring roll dipping sauce.
I have had this over plain spaghetti noodles or plain steamed rice.
This tastes like a peanut sauce but contains no peanut products:
Mandarin Dressing:
1 cup mayonnaise
1 1/2 Tablespoons granulated sugar
1 1/2 Tablespoons balsamic vinegar
3 Tablespoons hoisin sauce
2 1/2 teaspoons sesame oil
1 teaspoon soy sauce
Combine ingredients. Mix well with whisk.
Serve over warm or cold pasta, rice, hot or cold noodles,
pot stickers or as a spring roll dipping sauce. Or over
a chicken salad.
That’s funny you should mention stir frys. About a month ago I decided to dump the homemade marinade in when I cooked the beef. I used some cornstarch water & it was glossy & using the marinade made a killer sauce. It was one of those, “I’m going to try this & see how it turns out.” A great stroke of luck!
If anyone is interested, I have recipe that makes those Chi Chi’s / El Toritos Sweet Corn Cakes (corn tortilla flavored polenta / grits) that they serve as a side dish.
My recipe is ready in 15 minutes and is made in the microwave from scratch.
Your soup sounds delicious! I went for a late Chinese lunch by myself yesterday. I always get the won ton soup because it comes w/ a bowl of fried wonton strips which I love dipping in the duck sauce they bring w/ the egg roll. I think in your honor I will order the egg drop soup next time ; )
I love egg drop soup, but have not tried to make it. Your recipe looks really good.
It’s been 95 or 100 here the past few days, so we made some Gazpacho soup.
I LOVE Gazpacho, and introduced my Hubby to it. Now, along with my Guacamole, it’s part of his ‘gift’ at birthdays and Anniversary.
It’s also a great addition to a low-carb diet.
0JT
Please post! I love grits, but don’t have a lot of experience with polenta.
-JT
Ping
Microwave Mexican Restaurant Sweet Corn Cake
Makes 6 cups, 12 servings - On table in 15-minutes
This recipe is designed for an 1100-watt microwave.
You may have to adjust cooking times up or down for other wattage microwaves.
Copy Cat Recipe. I wanted a quick recipe to copy the sweet corn cakes that
are served at Mexican restaurants like El Torito and Chi Chi’s. This is ready to
eat in about 15 minutes. For a less sweet dish, reduce granulated sugar to 1/3 cup.
For a firmer sweet corn cake, microwave an addition al 3-minutes.
If you’ve never had these at a Mexican restaurant, they are similar to a firm, sweet, grits or polenta, with a corn tortilla flavor.
The corn tortilla flavor comes from the masa harina flour (finely crushed Fritos can also be substituted).
Ingredients
1 cup yellow cornmeal
1/4 cup masa harina (Tamales) flour (Or 1/4 cup finely crushed Fritos)
1/2 cup granulated sugar (for less sweet use 1/3 or 1/4 cup sugar)
1 tablespoon baking powder
1/4 teaspoon salt
2 cups milk
1 cup water
1 (15 ounce) can creamed corn
1 egg, beaten
4 tablespoons butter, melted
Directions
Stir all dry ingredients together in mixing bowl, mix well and set aside until needed.
Mix all wet ingredients together in another bowl. Stir until well mixed.
Add dry ingredients to wet ingredients and stir out any dry lumps in batter.
Pour into a 3-quart covered, microwaveable casserole dish.
Cover and microwave on high for 6-minutes.
Stir well. Stir bottom and sides of dish well to remove any dry lumps.
Cover and microwave on high for another 6-minutes.
Stir a few times and serve warm using an ice cream scoop or disher.
This gets thicker as it cools and reaches room temperature. If you want a more
gritty sweet corn cake, use polenta corn meal instead of regular corn meal.
Here is what this side dish looks like:
http://images.mexgrocer.com/47674-12764.jpg
http://flavorthemoments.com/wp-content/uploads/2013/05/mexican-sweet-corn-cake4-flavorthemoments.com_-500x331.jpg
That sounds really great, for our ‘Chile, Guac, and Gazpacho’ nights. Thanks very much for posting it. (I might add some finely minced jalapeno :0 )
-JT
That sounds really good.
I make a similar recipe that’s not sweet and serve canned beanless Hormel chili over the grits/polenta. Tastes very close to a mexican tamale without all the work.
I will try that one. Thank you.
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