Lemonade Syrup

Author: Mama Bear Email  | Filed under: Uncategorized with 37 words and 1697 views

bring to boil then simmer for 5 minutes:
8 cups sugar
4 cups water
zest of 8 lemons

remove from heat and add:
1/4 tespoon salt
5 cups lemon juice
1 tray of ice cubes

store. Mix 1/4 c syrup and 3/4 c water and enjoy.


Ginger-Orange Barbecued Beef Back Ribs

Author: Mama Bear Email  | Filed under: Main Dish with 157 words and 2930 views

• 6 lb Beef back ribs
• 2 t Lemon rind
• 1⁄3 c Fresh lemon juice
• 3⁄4 c Fresh orange juice
• 1 T Fresh ginger root
• 1 T garlic cloves
• 1⁄2 c hoisin sauce
• 1⁄4 c Honey
• 1 t Salt
• 2 T Dark soy sauce
• 1 ds Hot chili oil
• Orange rind
• Lemon rind
Cooking Ginger-Orange Barbecued Beef Back Ribs
1. Cut beef between the bones separating into individual ribs.
2. Combine the remaining ingredients; pour into a self-sealing plastic bag and add ribs.
3. Turn bag and massage to coat ribs.
4. Refrigerate overnight.
5. Preheat oven to 425 °F. Remove ribs from marinade; pour reserved marinade in a saucepan.
6. Bring marinade to a boil; reduce heat and simmer to thickness of a glaze (about ½ cup).
7. Place ribs on a rack over a pan of hot water in oven; cook for 30 minutes, turning them once halfway through the cooking until browned and crisp.
8. Lower heat to 375 °F. Brush ribs with marinade glaze, roast 10 minutes, turn over, brush again.
9. Roasti 10 minutes longer.
10. Garnishi with rind.


glutinous rice sauages

Author: Mama Bear Email  | Filed under: Uncategorized with 302 words and 1228 views

I'm looking forward to trying this recipe. I've never had these, but was talking to a friend about as she grew up with these and loved them. The ingredient combination sounds great so I'll "bite".

500g glutinous rice, soaked overnight or at least 4 hours
8 chinese mushrooms, soaked till soft. Finely cubed
4 chinese sausages, soaked till soft. Finely cubed
40g dried shrimp, soaked till soft. Finely chopped

3 shallots, sliced
1½ tsp salt
3½ tbsp light soy sauce
2 tsp five spice powder
½ tsp ground pepper
3-4 tbsp oil

Approx. 5m sausage casing
5cm long rubber hose for stuffing

1. Prepare all ingredients as instructed above (Pic. 2).
2. Heat oil in a pan. Fry sliced shallots till fragrant. Add in all the ingredients in (1) and fry till fragrant.
3. Season with all the seasoning. Dish out and let cool.
4. Cut sausage casing to 40cm sections. Soak in water until you want to use them (to ease the stuffing).
5. Take one of the sausage casings, tie a knot at one end of the casing. At the other end, fit a rubber hose to aid in stuffing (Pic. 3).
6. With the help of a chopstick, slowly push the fried ingredients in (3) through the rubber hose into the casing. Tie a knot half way through the casing if you wish. Continue to stuff till the end of the casing and tie a knot. Repeat with the rest of the casings (Pic. 4).
7. NOTE: DO NOT STUFF the casing too full. The casing should be about 70% full as glutinous rice will expand during steaming.
8. In a steamer, bring water to boil. Steam sausages over rapid boiling water for 1.5-2 hours. Replenish with boiled water if required.
9. Let cool for a while. Slice and serve with dipping sauce of your choice.
10. Storage: Deep frozen in air tight bag/ container. Thaw well and steam before serving.


Almond Milk

Author: Mama Bear Email  | Filed under: Uncategorized with 25 words and 761 views

Boil 1/3 c almonds for about 3 minutes in 1 c water, drain, let cool and remove the skin.

Blend the almonds with 2 c water strain and enjoy



Author: Mama Bear Email  | Filed under: cookies with 61 words and 1424 views

Cream together until fluffy:
2 c shortening
1-1/2 c sugar
2 t anise seed
Beat in one at a time:
2 eggs
Mix in until well blended
1/4 c brandy
6 c flour
3 t baking powder
1/4 t salt
Roll to 1/4" to 1/2" and cut into shapes, and dust the cookies with the following mixture:
1/4 c sugar
1 t ground cinnamon
Bake 350 degrees for 10-12 minutes until golden brown.


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