Tag Archive: cup vegetable oil


Hummingbird Cake

Ingredients
    Hummingbird Cake
    • 3 cups all-purpose flour
    • 2 cups granulated sugar
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon cinnamon
    • 1 cup unsweetened applesauce
    • 1/4 cup vegetable oil
    • 3 eggs
    • 8 oz. can crushed pineapple (with juice)
    • 2 cups diced ripe bananas
    • 1 cup chopped walnuts
    • 1 1/2 teaspoons vanilla extract
    Cream Cheese Frosting
    • 1 8 oz. package cream cheese (softened)
    • 1/2 cup unsalted butter (softened)
    • 6 cups confectioners’ sugar
    • 1 teaspoon vanilla extract
    Instructions

    Hummingbird Cake

    Preheat oven to 350 degrees. Line the bottom of three 8 inch cake pans with wax paper, and grease the sides.
    In a large bowl, whisk together flour, sugar, baking soda, salt and cinnamon. Add applesauce, oil, eggs and vanilla. Mix until smooth. Stir in pineapple, bananas and walnuts. Divide equally into prepared pans.
    Bake for 25-30 minutes, until toothpick inserted in center comes out clean. Allow to cool on a rack.

    Cream Cheese Frosting

    In a large bowl, cream butter and cream cheese until light and fluffy. Mix in the vanilla. Add the sugar a few cups at a time, beating until fluffy.
    Powered by Recipage
    Now I’m going to show you how to decorate it with a petal technique.
    A yummy recipe and a decorating tutorial…it’s a Two-fer!
    This design was inspired by My Cake School.
    I think it is my new favorite – so easy and so pretty!

    • Cover your cake with a crumb coat (very thin layer of frosting).
    • Prepare a decorating bag with a large round tip (Wilton #12).
    • Pipe a vertical line of dots on the side of your cake.
    • Use a small spatula to press down on each dot, dragging to the right.
    • Make another line of dots, just to the right of your petals. Repeat.

    30-Minute Mongolian Beef

    PF Changs Mongolian Beef

    Yield: 2 servings

    Prep Time: 20 min

    Cook Time: 10 min

    Ingredients:

    Vegetable oil
    1/2 teaspoon minced fresh ginger
    1 tablespoon minced garlic
    1/2 cup low sodium soy sauce
    1/2 cup water
    2/3 cup dark brown sugar
    1 (1-pound) flank steak
    1/4 cup cornstarch
    3 scallions (green parts only), sliced into 1-inch pieces

    Directions:

    Heat 2 teaspoons vegetable oil in a small saucepot over medium-low heat. Add the ginger and garlic and sauté until golden, about 2 minutes. Add the soy sauce and water, stirring to combine.

    Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside.

    Slice the flank steak against the grain into 1/4-inch pieces, then toss it with the cornstarch. Place the coated pieces of steak in a sieve and shake off any excess cornstarch. Allow the steak to sit 10 for minutes.

    Place a large sauté pan or wok over medium-high heat and add 1/2 cup vegetable oil. Once the oil is hot (but not smoking), add the beef to the pan and sauté for 2 minutes until it is seared on all sides but barely cooked in the center. Remove the steak from the pan with a slotted spoon and transfer it onto a paper towel-lined plate. Pour any excess oil out of the wok.

    Place the sauté pan back over medium heat. Add the prepared sauce to the hot pan (it should come to a boil almost immediately), then add the reserved steak and cook at a boil, stirring constantly, 2 minutes. Add the sliced scallions, stirring to combine.

    Transfer steak and scallions with a slotted spoon to a plate and serve.

    Original Post: http://www.justataste.com/2012/10/pf-changs-mongolian-beef-recipe/

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