Quick and Easy Cinnamon Rolls (Yeast Free)

Ingredients:

• 500 ml flour
• 20 ml baking powder
• 30 ml sugar
• 5 ml salt
• 50 ml margarine
• 200 ml milk

Filling

• margarine
• brown sugar
• cinnamon
• raisins (optional)

Directions:

1. 1
   Preheat oven to 250°C (425°F).
2. 2
   Mix flour, sugar, salt, and baking powered in large bowl.
3. 3
   Cut in margarine until mixture looks like oatmeal or small peas.
4. 4
   Add milk gradually, stirring with a fork. Dough Should come away from sides of bowl.
5. 5
   Knead 3-4 times and then roll into a rectangle (1cm thick) on lightly floured counter.
6. 6
   -Filling-.
7. 7
   Smear margarine over dough coating it not to thick but not to thin.
8. 8
   Sprinkle desired amount of cinnamon on top.
9. 9
   Sprinkle desired amount of brown sugar on top.
10. 10
    Sprinkle desired amount of raisins.
11. 11
    Roll up like a jelly roll, starting from the long edge.
12. 12
    Slice into 1-inch slices and place cut side down in a grease muffin tin.
13. 13
    Bake 12-15 minutes or until golden brown.

P. F. Chang's Mongolian Beef

Ingredients:

• 2 teaspoons vegetable oil
• 1/2 teaspoon ginger, minced
• 1 tablespoon garlic, chopped
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• vegetable oil, for frying (about 1 cup)
• 1 lb flank steak
• 1/4 cup cornstarch
• 2 large green onions, sliced on the diagonal into one-inch lengths

Directions:

1. 1
   Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
2. 2
   Don't get the oil too hot.
3. 3
   Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
4. 4
   Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
5. 5
   Remove it from the heat.
6. 6
   Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
7. 7
   Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
8. 8
   Let the beef sit for about 10 minutes so that the cornstarch sticks.
9. 9
   As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
10. 10
    Heat the oil over medium heat until it's nice and hot, but not smoking.
11. 11
    Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
12. 12
    You don't need a thorough cooking here since the beef is going to go back on the heat later.
13. 13
    Stir the meat around a little so that it cooks evenly.
14. 14
    After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
15. 15
    Put the pan back over the heat, dump the meat back into it and simmer for one minute.
16. 16
    Add the sauce, cook for one minute while stirring, then add all the green onions.
17. 17
    Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
18. 18
    Leave the excess sauce behind in the pan.

1 pound pork tenderloin, cut into 8 crosswise pieces
1 tablespoon butter
1 cup fresh mushrooms, sliced
2 tablespoons onion, finely chopped
1-3 teaspoons fresh rosemary, chopped OR 1 teaspoon dried rosemary leaves, crushed
1/4 teaspoon celery salt
1 clove garlic, minced
1 tablespoon sherry
fresh rosemary sprigs, optional
fresh mushrooms, optional

Cooking Directions

Press each pork tenderloin slice to 1-inch thickness. Heat margarine in large heavy skillet over medium-high heat. Brown pork quickly, about 1 minute on each side. Remove from heat. Place cooked pork slices on serving plate, reserving drippings. Keep warm. Add mushrooms, onion, rosemary, celery salt, pepper and garlic to reserved drippings in skillet. Cook over low heat about 2 minutes, stirring frequently. Add sherry; stir to blend. Return pork slices to skillet; spoon mushroom mixture over slices. Cover and simmer 3-4 minutes. Place pork slices and mushrooms mixture on serving plate. Garnish with sprigs of fresh rosemary and fresh mushrooms caps, if desired.

Servings: 4

Serving Suggestions

This dish is easy but tastes impressive. You can also use apple juice instead of sherry. Serve with steamed snow peas and a rice pilaf.

Grilled Honey-Soy Pork Steaks

Ingredients

2 pork blade steaks, cut 1-inch thick
2 cloves garlic, minced
2 tablespoons onion, finely chopped
2 tablespoons lemon juice 
2 tablespoons soy sauce
1 tablespoon honey

Cooking Directions

Combine all ingredients in a self-sealing plastic bag; seal bag and place in refrigerator 4-24 hours. Remove steaks from marinade, discarding marinade. Grill over medium-hot coals, 7 minutes per side, turning once until internal temperature on a thermometer reads 160 degrees F.

Serves 4

Serving Suggestions

You'll love the simple marinade for these pork steaks. In fact, you probably have the ingredients on hand. You can substitute any type of pork chop for the blade steaks in this recipe to suit whatever you have on hand. Serve with grilled corn on the cob and fresh Fruit Kabobs.

try and enjoy thank you