Chong Ohana Recipes

 Banana Bread Double or single recipe (2 blocks) one block butter (2 1/2 ) 1 1/4 C sugar (4 eggs) 2 eggs (1/2 C) 4 Tbs sour milk (2 tsp) 1 tsp vanilla (2 C bananas) 1 cup mashed banana (3 C) 1 1/2 C flour (2 tsp) 1 tsp salt (2 tsp) 1 tsp baking soda (1 tsp) 1/2 tsp baking powder (2 C) 1 cup nuts chopped optional  Bake 325* 50-60 min One bread pan or two if doubled

  Ingredients Rolls: 1 3/4   cups   warm water 2   Tablespoons   active dry yeast 1/3   cup   granulated sugar 2   large   eggs 1/2   cup   butter   (1 stick), melted 1   teaspoon   salt 5   cups   all-purpose flour Filling: 1/2   cup   butter   (1 stick), softened 1/3   cup   granulated sugar zest of 2 large oranges Orange Glaze: 2   cups   powdered sugar 1/2   teaspoon   orange zest   (from fresh orange) 2   Tablespoons   freshly squeezed orange juice Instructions In a small bowl, add water, yeast and sugar. Let rest for 5 minutes, until foamy on top. In a large mixing bowl fitted with a dough hook, add eggs, butter, salt, flour and yeast mixture. Knead the dough with your mixer on medium speed for 3 minutes. Cover bowl with a towel and let dough rest for 10 minutes. Knead dough again for 3 minutes. Let rest for 10 minutes. Knead dough one more time for three minutes. Let rest again for 10 minutes. Divide the dough into 3 balls. Lightly flour your counter-top and roll each dough ball

Cinnamon Rolls by Two Peas & their Pod For the Cinnamon Rolls: 4 1/2   teaspoons   active dry yeast   (2 packets) 1   cup   lukewarm water 1   teaspoon   granulated sugar,   to proof the yeast 6   tablespoons   shortening or unsalted butter 1   cup   granulated sugar 9   cups   unbleached all-purpose flour   (more if the dough is sticky, up to 10 cups) 2   cups   hot water 2   large eggs,   beaten 1   tablespoon   salt ½  cup   softened butter,   divided 1 1/2   cups   brown sugar,  divided 1   cup   raisins,   optional 2   tablespoons   ground cinnamon,  divided For the frosting: 1/4   cup   unsalted butter,   softened 4   cups   powdered sugar 4   tablespoons   milk,   more if necessary 1   teaspoon   vanilla extract Instructions   In a small bowl, combine the yeast and a pinch of the granulated sugar with the lukewarm water and set aside for 5 minutes or until the yeast bubbles up. It will smell “yeasty.” In the bowl of a stand mixer, add shortening or butter, sugar, and salt to

 Amber's Kitchen Breakfast Burritos FOR ASSEMBLING: *Large tortillas (I bought mine from Costa Vida). *“Traditional” sausage, cooked and crumbled. About 1 pound per eight burritos, or 1/3 cup sausage per burrito. *Scrambled eggs, slightly undercooked, seasoned with S&P. 1/3 cup scrambled eggs per burrito, which is about 1.5 eggs per burrito.  *Cooked and seasoned hash browns, about 1/3 cup per burrito. *Shredded cheese, 1/4 cup per burrito. *Heavy Duty aluminum foil, ripped into rectangles. 

 Food Nanny's Crescent Rolls (Ashley's favorite butter roll recipe) 2   tablespoons   active dry yeast 1/4   cup   plus 1 tablespoon warm   105-115 degrees water 1   cup   milk 3   eggs 1/2   cup   sugar 1/2   cup   canola oil About 5 1/2 cups all-purpose flour   divided 2   teaspoons   salt Butter Instructions In a small bowl combine the yeast and water. Cover and let the mixture stand about 10 minutes. Meanwhile, heat the milk in the microwave until just warm, not scalding. In a large bowl, beat the eggs, sugar, and oil with a whisk. Stir in the milk and yeast mixture. With a wooden spoon stir in 5 cups of the flour and the 2 teaspoons salt until combined. Turn the dough onto a lightly floured surface and knead to form a moderately soft dough, still slightly sticky. Cover with plastic wrap sprayed with oil or cooking spray and allow the dough to rise in a warm place until it is sticky, 2 to 3 hours. Lightly grease a 12x18-inch sheet pan and set aside. Punch the dough down and

 Amber's Kitchen White Bread 3/4 Cup Cane sugar  3 cups warm water (baby bottle temperature) 1 1/2 Tablespoon active dry yeast  1/3 cup coconut oil, melted  1 egg, beaten 1 Tablespoon salt 7 1/2 to 8 1/2 cups bread flour (I often sub for Kamut flour, in which case I decrease the amount of flour to about 7 cups) DIRECTIONS:  Combine sugar, warm water, and yeast in a large mixing bowl. (Or a Bosch mixer is perfect for this recipe)  Let stand for 10 minutes while the yeast proofs and dissolves.  Add oil, egg, and salt into yeast mixture. Mix to combine.   Add the flour, one cup at a time, mixing well and kneading well in between. Don’t add all the flour at once, especially towards the end. How much flour you need depends on lots of variables- you don’t want dough that’s too dry. It needs to be elastic and slightly sticky, but not so wet that it leaves moisture at the side of the bowl. Knead for 5 min by hand or 2-3 minutes in a mixer. 6. Cover the dough with a clean dish towel and all

 Tomato Basil Bisque by Amber's Kitchen INGREDIENTS:  *1 large butternut squash, (About 3 cups of cooked squash)  *2 Tablespoons butter *1/2 cup finely diced onion *1 clove garlic, minced *3, 14.5 oz. cans Hunt’s fire-roasted diced tomatoes  *2 cups chicken stock *2 teaspoons salt  *2 Tablespoons sugar *2 teaspoons dried basil  *2 teaspoons Italian seasoning (herb blend, not my jar seasoning that I previously posted)  *1/2 -1 cup heavy cream, *optional  Cut the squash in half, lengthwise. Scoop out the seeds and pulp from each half. Place both sides cut-side-down in a 9×13 baking dish. Add enough water to come about 1/4 inch up the sides of the squash. Cover with foil and bake at 350° F for one hour, or until it is fork-tender. Let cool a few minutes, then scoop out the flesh from the skin, and plop it into a blender. (The squash can be cooked in advance, and cooled in a container in the fridge for up to 4 days before using.) While the squash is cooking, in a medium pot, melt the b

 7 Layer Salad FOR THE DRESSING 1 1/3   cup   mayonnaise 1/4   cup  sour cream 2   teaspoons   white vinegar   (white wine, apple cider, or rice wine vinegar will work as well) 1/2   teaspoon   Kosher salt 1/3   cup  grated Parmesan cheese FOR THE SALAD 12   slices  thick-cut bacon, diced 4   cups (about 1 head)   Iceberg lettuce, chopped   (make sure the lettuce is dry) 2   cups   grape tomatoes, halved lengthwise and seeded 6   large hard-boiled eggs, roughly chopped 1   (16-ounce) bag   frozen peas, thawed in a colander 1 1/2   cup   freshly grated Cheddar cheese Add all of the dressing ingredients to a medium-sized mixing bowl and whisk to combine. Set aside until ready to use. Add the bacon to a large sauté pan over medium-high heat and cook for 10-12 minutes, stirring occasionally. Set aside on a paper towel-lined plate. Have ready a 3-quart trifle dish, bowl, or a 9x13" casserole dish. Add the ingredients in a layer in this specific order: Lettuce, tomatoes, hard-boiled egg

  Chinese Pickles  Produce 1 tbsp Garlic 4 Persian cucumbers 2 Red chiles, dried Condiments 1/2 cup Soy sauce Baking & Spices 2 tbsp Granulated sugar 1/2 tsp Kosher salt 3 tbsp Rice wine vinegar 1 tsp Sesame oil Instructions ▢ Cut the ends of the cucumbers off then cut the cucumber in half, lengthwise then in half again, lengthwise, and then into quarters. ▢ In a bowl, toss cucumbers with salt and let sit for 30-40 minutes to let liquid drain off. Rinse the cucumbers to get excess salt off. ▢ In a measuring cup, whisk together garlic, soy sauce, vinegar, sugar, sesame oil, sambal oelek, and dried red chiles. Add more sugar, vinegar, spice, to taste. ▢ In an airtight container with a lid, add the cucumbers to the container then pour the soy sauce mixture over top. ▢ Tightly close the lid and shake! ▢ Let marinate in the fridge overnight or for at least 6 hours. ▢ Before serving, shake the container again to redistribute mixture. ▢ Serve chilled.