Ingredient: Canola Oil

Barbecue Pork Freid Rice

Barbecue Pork Freid Rice
Print Recipe
A hearty and savory one dish meal. It's a great way to use leftover pork (or any other leftover meat).
Servings
6
Cook Time
30 minutes
Servings
6
Cook Time
30 minutes
Barbecue Pork Freid Rice
Print Recipe
A hearty and savory one dish meal. It's a great way to use leftover pork (or any other leftover meat).
Servings
6
Cook Time
30 minutes
Servings
6
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Mix the Asian Dressing, 1 Tablespoon Chili Garlic Sauce,1 Tablespoon Sesame Oil, 1/4 Cup Hoisin Sauce, and 1 Teaspoon 5 Spice Powder together. Place Pork cubes in a zip top bag. Add the combined marinade ingredients. Seal the bag and toss and knead to coat the the pork with marinade. Marinate in refrigerator overnight.
  2. When you are ready to prepare the rice, heat a wok or very large fryi pan over medium high heat. Add the canola oil and the remaining tablespoon of sesame oil to the pan. Heat for 1 minute then add the rice. Toss until all of the rice grains are coated. Fry tossing occasionally 5 minutes. or until rice is just taking on some color.
  3. Add soy sauce and remaining 5 Spice Powder to the rice. Toss to mix and continue to cook 5 minutes or so, stirring occasionally. The rice should become light golden and have some crusty bits.
  4. Add the pork and marinade to the pan and toss to combine. (It is okay to add the marinade since the meat is already cooked and has been in the refrigerator.) Add the remaining Chili Garlic Sauce and Hoisin sauce to the pan. Cook the rice and meat 5 - 8 minutes more tossing frequently The rice should get a little darker and the pork should begin to caramelize.
  5. Add the thawed peas and carrots to the pan. Stir to incorporate. Heat for 2-3 minutes. Add the green onions and heat for 1 - 2 minutes more. Serve in pasta or soup bowls as you wish.
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Pumpkin Bread with Roasted Pepitas

Pumpkin Bread with Roasted Pepitas
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Spiced like Pumpkin Pie and laced with Roasted Pumpkin Seeds this bread will become a fall favorite.
Servings
2 Loaves
Servings
2 Loaves
Pumpkin Bread with Roasted Pepitas
Print Recipe
Spiced like Pumpkin Pie and laced with Roasted Pumpkin Seeds this bread will become a fall favorite.
Servings
2 Loaves
Servings
2 Loaves
Ingredients
Servings: Loaves
Instructions
  1. Preheat oven to 350 degrees. Spray and lightly flour two 9X5 or eight mini loaf pans. Whisk flour, cinnamon, spice blend, baking soda & powder and salt together in a medium bowl, and set aside.
  2. in a large bowl beat together the sugar and oil. Mix in the eggs and pumpkin. Add the dry ingredients and stir just to combine. Mix in the Pepitas (I left them whole, but you could coarsley chop them).
  3. Divide the batter evenly into whatever loaf pans you are using. Bake approximately 1 hour for large pans; approximately 30 minutes for minis. The loaves are done when a toothpick inserted into the center comes out clean. Cool in pans on wire racks for 10 minutes. Use a thin sharp knife to go around the edges of the pans. turn the loaves out and cool completely on the racks
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Apple Cranberry Bread

Apple Cranberry Bread
Print Recipe
This loaf is moist and delicious. If you use mini loaf pans you'll get six or so.
Servings
1 Loaf
Servings
1 Loaf
Apple Cranberry Bread
Print Recipe
This loaf is moist and delicious. If you use mini loaf pans you'll get six or so.
Servings
1 Loaf
Servings
1 Loaf
Ingredients
Servings: Loaf
Instructions
  1. Heat oven to 350 degrees. Spray one 9X5 or six Mini Loaf Pans with cooking spray. Mix the flour, cinnamon, baking powder & soda, and salt in a large bowl.
  2. Put the sugar, oil, sour cream, and eggs in a medium bowl. Mix at high speed of mixer for 2 minutes until the mixture is smooth and creamy.
  3. Pour the egg mixture into the flour mixture and stir until just moistened.. Stir in apples. Drain the cranberries and add them to the batter stirring them in gently.
  4. Pour into prepared pan(s). Bake approximately 60 minutes for large pan or approximately 30 minutes for minis. A toothpick should come out clean but moist. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely.
  5. Store in plastic zip lock bags in refrierator for up to 5 days. The loaves can be frozen in freezer bags for up to one month.
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