Preheat the oven to 350℉. Coat a 9” cake pan with cooking spray.
Put bananas, egg, oil, brown sugar, milk and extract into a blender. Mix until well combined and smooth.
Measure pancake mix into a large bowl. Add banana mixture and stir just until blended. Do not overmix.
Pour batter into the cake pan and bake for 25-30 minutes. The cake is done when a toothpick inserted into the center comes out clean or when the cake reaches an internal temperature of 210℉.
Hack: Cake will remain fresh for about 3 days left at room temperature, in the refrigerator for up to 5 days or frozen in serving-sized containers for up to 3 months.
Hack: If your bananas have reached maximum ripeness, remove peels and place them on a cookie sheet in the freezer. Once solid, place in a sealable freezer bag and store in the freezer for use in recipes that call for mashed or pureed bananas.
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Dice the carrot, mushroom and green onion. Set aside.
Place ground pork in a bowl. Mince and add ginger. Then add soy sauce, oyster sauce, sweet bean sauce, egg and salt. Massage with hands to mix thoroughly.
Heat the vegetable oil in a heavy skillet or wok. Stir fry pork mixture until no pink remains.
Add mushrooms and carrots. Cook to desired tenderness.
Remove pork mixture from pan to a bowl and add green onions and cooked rice. Mix in olive oil and white pepper.
Line a bamboo steamer with cheesecloth.
Take each wonton wrapper and place one tbsp of filling in the center. Wrap thumb and forefinger into an “O” shape around the wonton. Use your other hand to wet and pinch the wonton into a bucket shape, leaving the top open.
Press filling down firmly and add more filling, if needed, to fill the bucket to the top.
Place the dumplings in the steamer in a single layer, pressing down gently to form a flat bottom.
Place 1” of water in the bottom of the skillet or wok. Stack and place steamer over the water and cover.
When the water begins to boil, steam dumplings for 10 minutes.
Dumplings can also be air-fried for 7 to 9 minutes at 380℉.
Serve dumplings warm with your choice of dipping sauce.
Hack: Leftover Shumai can be stored in the refrigerator for up to 5 days or frozen (cooked or uncooked) for up to 3 months.
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Chinese shumai dumplings are a popular dish is southern China. They are often served during Dim Sum, a communal midday meal consisting of tea and a large range of small, shared plates.
Although you can use any dipping sauce that you enjoy, Yuhongs dumpling sauce, listed in this recipe, is by far my favorite!
Place chicken breast(s) in a saucepan and cover with water. Add rosemary, salt, pepper, bay leaf, garlic, onion and lemon juice.
Cover the saucepan with a lid and put it on the stovetop over medium heat. Bring to a simmer and lower heat to medium-low. Simmer until the chicken reaches an internal temperature of 160℉, about 6-10 minutes, depending on the size of the breast(s).
Remove chicken from water and allow it to cool.* Cut it into thin slices.
Yield: 2.25 cups shredded or diced chicken
Hack: Store leftovers in the refrigerator for up to 5 days or freeze, tightly wrapped, for up to 3 months.
Hack: Although I have listed particular spices in this recipe, you may adjust this according to your individual taste.
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Handle chicken with care! Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry.
Preheat the oven to 375℉. Coat a 12-cup muffin tin with baking spray.
Stir two tbsp of lemon juice into the cream and set aside.
Mix flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.
In a separate bowl, whisk together cream, lemon zest, eggs, butter and vanilla until smooth.
Add cream mixture to flour mixture and gently mix just until incorporated. Do not overmix.
Divide batter evenly among prepared muffin cups. Bake until golden brown and a toothpick inserted in the center comes out clean or to an internal temperature of 200℉, 20 to 25 minutes.
While muffins are baking, simmer sugar and lemon juice together in a small saucepan over medium heat until it turns into a light syrup, about 3-5 minutes.
Place muffin tin on a wire rack. Brush hot muffins with lemon syrup and sprinkle with coarse sugar.
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack and let cool for another 10 minutes before serving.
Hack: Tightly cover muffins and store them at room temperature for up to 5 days or freeze for up to 3 months.
Hack: To easily zest a whole lemon, use a vegetable peeler and chop finely to use in the recipe. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
Hack: Puree any leftover lemons in the blender or food processor for use in recipes such as cakes, cookies or bread. The puree can be sealed in a bag and stored in the freezer.
Hack: Leftover lemon juice can be frozen for up to 12 months. Pour lemon juice into an ice cube tray and place in the freezer until solid. Transfer to freezer bags or freezer safe containers for storage.
Preheat the oven to 350℉. Coat two 9”x5” bread pans with cooking spray.
Mix together flours, oats, baking powder, cinnamon and salt in a large mixing bowl. Set aside.
Put bananas, eggs, maple syrup, butter and extracts into a blender and process until smooth.
Pour banana mixture into the flour mixture and blend with a spoon just until all the ingredients are incorporated.
Add strawberries to the bread mixture and gently fold until they are incorporated into the batter.
Divide batter equally into the bread pans. Bake for 30 to 35 minutes until a toothpick inserted into the center clean or the internal temperature is 205℉.
Allow to rest in the pans for 5 minutes and then remove to a cooling rack. Allow to cool completely before slicing.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze tightly wrapped loaves or slices for up to 3 months.
Hack: Try experimenting by using different kinds of fruit and/or berries in this recipe. Let me know it turns out in the comments section!
Hack: Take advantage of the wide variety of fruits and berries that can be found in the frozen foods section of the grocery store. If the pieces are too large for your purpose, simply let a few thaw so you can mash them or puree the desired amount in a blender.
Did you know? A family of four wastes about $1,600 per year on produce that “goes over” before it gets eaten. While my favorite way to use (almost) too ripe fruit is to bake something delicious, this article offers other solutions to avoid waste!
Remove the skin from the pork belly. Slice the pork belly into thin strips, 2” to 3” long.
Put the pork belly and ginger into a bowl. Add oyster sauce, soy sauce, egg white, cooking wine and pepper. Massage the mixture for several minutes to thoroughly mix the ingredients. Set aside.
In a separate bowl, mix the cornstarch, flour, baking soda, eggs and salt. Stir water while mixing, a little at a time, until the mixture reaches a batter-like consistency.
Add the pork belly to the batter and stir to combine.
Heat 4 cups of vegetable oil to a temperature of 350℉. Careful lower coated pork belly strips and cook for 2-4 minutes, or until the batter is a pale yellow. Remove strips from the oil to a paper towel-lined plate.
Turn the heat up and heat oil to 380℉. Return the pork belly strips and fry until they turn a golden brown, 1-2 minutes. Remove from pan to paper towel-lined pan.
In a skillet or wok, toast sesame seeds. Use a mortar, blender or grinder to turn them into powder. Mix in chili powder and salt.
Dip the fried pork belly into the sesame/chili mixture before eating!
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Here in the US, we eat pork belly mostly as bacon and salt pork. In many other countries, it’s eaten as a popular main dish or appetizer.
Whisk egg and water until well incorporated. In a separate bowl, blend the bread crumbs and cheese.
Dip each ravioli in the egg mixture, followed by the bread crumb mixture. Lay in a single layer on a plate and lightly coat both sides of each ravioli with cooking spray.
Lay ravioli in a single layer in the air fryer, making sure the edges don’t overlap.
Air fry at 350℉ for 6 minutes. Flip them over and continue to air fry for 3-4 minutes or until they are puffed up and light brown.
Serve with marinara sauce.
Hack: Store leftovers in the refrigerator for up to 5 days. If desired, freeze leftover ravioli (either before or after air frying) and marinara in serving-sized portions for up to 3 months. Gently rewarm in the air fryer.
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Did you know? Ravioli has been around since the 1400s and is a vastly different dish depending on what country you’re in. Click here for some fun facts about this delicious food!