Empty Tomb Rolls

Ingredients:
 12 Rhodes rolls, or homemade dough, or crescent roll dough
 Several smaller marshmallows mushed together for each roll
 1/4 cup sugar
1 tablespoon cinnamon
1/4 cup butter, melted

Instructions:
Heat the oven to 350°.
Grease a  muffin tin.
Mix the cinnamon and the sugar in a bowl.
Press the dough out into a circle( or triangle if you're using the crescent roll).
Roll marshmallow in the butter and then in the cinnamon sugar and place on the dough.
Pinch the circle closed around the marshmallow or roll up the crescent roll with the marshmallow inside.
Put into muffin tin, brush with melted butter and put a heavy dosing of cinnamon sugar on to the top of the roll.
 If you are using a homemade dough or a Rhodes roll, let rest for 15 minutes before baking. If using a crescent roll pop into the oven immediately, and bake.
 Bake for 15 minutes or until golden. Serve immediately.

Tip:  if making for a function; bake day of function, and serve warm.

Korean Beef

Korean beef

 Ingredients:
1 pound lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
 1/2 to 1 teaspoon crushed red peppers (depending on how spicy you like it)
 salt and pepper
one bunch green onions, diced
rice, cooked

 Heat a large skillet over medium heat and brown beef with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice  and top with green onions.

Garlic-Rosemary Monkey Bread

 Ingredients:
 3 cups fontina cheese, shredded
7 cloves garlic, finely chopped
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh flat leaf parsley
1/2 cup  unsalted butter, melted, plus more for Bundt pan
2 16 ounce cans of refrigerated buttermilk biscuits
olive oil and flaky salt for serving

 Preheat oven to 375°. Stir together cheese, garlic, rosemary, and parsley in a medium bowl. Please melted butter in a separate bowl. Cut each biscuit in half and roll each half into a ball.  Dip bowls in butter, then transfer to cheese mixture, rolling to coat. Transfer biscuits to this lightly greased bundt pan, overlapping slightly.

 Bake until golden brown, 23 to 25 minutes. Let bread cool for five minutes before removing from pan. Just before serving, drizzle with oil and top with flake salt.

15- Minute Coconut Curry Noodle Soup

2 tablespoons oil

• 3 garlic cloves, chopped
• 1 tablespoon fresh ginger, grated
• 3 tablespoons Thai red curry paste
• 8 oz. boneless chicken breast or thighs, sliced
• 4 cups chicken broth
• 1 cup water
• 2 tablespoons fish sauce
• 2/3 cup coconut milk
• 6 oz. dried rice vermicelli noodles
• 1 lime, juiced
• Sliced red onion, red chilis, cilantro, scallions to garnish

In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant.

Add the chicken and cook for a couple minutes, just until the chicken turns opaque.

Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water).

Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.

(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

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15 Minute Coconut Curry Noodle Soup

Total Time: 15 minutes

Yield: 3 bowls

Ingredients

2 tablespoons oil

3 garlic cloves, chopped

1 tablespoon fresh ginger, grated

3 tablespoons Thai red curry paste

8 oz. boneless chicken breast or thighs, sliced

4 cups chicken broth

1 cup water

2 tablespoons fish sauce

2/3 cup coconut milk

6 oz. dried rice vermicelli noodles

1 lime, juiced

Sliced red onion, red chilis, cilantro, scallions to garnish

   

In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.

Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it's too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.

(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

Paprika Pork Tenderloin with Roasted Potatoes and Dill Cream

Ingredients:
 1 pound small red potatoes haved or quartered if large.
 3 tablespoons olive oil, divided
2 1/4 teaspoons kosher salt, divided
2 teaspoons Paprika
 1 teaspoon onion powder
3/4 teaspoon black pepper, divided
1 pound pork tenderloin, trimmed
3/4 cup sour cream
3 tablespoons fresh dill sprigs,  chopped, plus more for serving

 Preheat oven to 425°. Toss potatoes with 2 tablespoons oil and 1 teaspoon Salt on a rimmed baking sheet. Roast until browned and tender, 20 to 22 minutes.
 Combine paprika, onion powder, 1 teaspoon salt, 1/2 teaspoon pepper; season pork with spice mixture.
 Heat remaining 1 tablespoon oil in a large oven proof skillet over medium high. Add pork and cook, turning occasionally, until browned on all sides, 5 to 6 minutes. Transfer skillet to oven and roast until thermometer inserted into thickest portion  of pork registers 145°, 12 to 15 minutes. Let it rest for five minutes before slicing.
 Stir together sour cream, dill, and remaining 1/4 teaspoon salt and pepper. Serve pork with dill cream and potatoes; garnish with dill sprigs.