Corn Chowder with Bacon

Amazing recipe that I will do again.  I did switch the carnation milk with heavy cream

http://www.pomanmeals.com/corn-chowder-wbacon/

Salted Caramel Pumpkin Seeds

This is something I am going to try this fall.  I love fresh pumpkin seeds.

http://www.thecomfortofcooking.com/2012/11/salted-caramel-pumpkin-seeds.html

Vietnamese Imperial Rolls

DIPPING SAUCE

2 tablespoons sugar

1/4 cup warm water

2 tablespoons fish sauce* or soy sauce

1 tablespoon lime juice

1 to 2 garlic cloves, minced

1 tablespoon shredded carrot

1/4 teaspoon crushed red pepper flakes

FILLING

1 (3 3/4-oz.) pkg. cellophane noodles*

4 oz. cooked frozen or canned shrimp

1/2 lb. finely ground pork

3/4 cup shredded carrots

1/2 cup finely chopped green onions

1 garlic clove, minced

1/2 cup fish sauce* or soy sauce

1 egg, beaten

1 teaspoon sugar

1/2 teaspoon pepper

WRAPPERS

16 rice paper rounds**

1 egg white, beaten

Oil for deep frying

 

In small bowl, combine 2 tablespoons sugar and warm water; stir until dissolved. Stir in remaining sauce ingredients; set aside.

 

Soak cellophane noodles as directed on package; cut into 2-inch lengths. Place in medium bowl. If using frozen shrimp, thaw and drain; if using canned shrimp, rinse and drain. Chop shrimp; add to noodles. Add remaining filling ingredients; stir to combine.

Dip 1 rice paper round into shallow pan of water. Place on cooling rack to drain; let stand about 2 minutes to soften. Place 1/4 cup filling in a 4-inch strip across rice paper about 2 inches above bottom. Fold bottom edge over filling; roll once to enclose. Fold in right and left sides. Brush folded sides and top with egg white. Continue to roll up, sealing top edge. Brush all sides again with egg white. Repeat with remaining rice papers and filling.

In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 300°F. Cook egg rolls about 6 minutes, turning occasionally until golden brown and crisp. Drain on paper towels. With serrated knife, cut each roll into 3 pieces. Serve immediately with dipping sauce.

Copycat - Joe's Crabshack Crab Cakes

2/3 cup mayonnaise
5 egg yolks
... 2 teaspoons lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons black pepper
1/4 teaspoon salt
1/4 teaspoon blackening seasoning
1/4 teaspoon crushed red pepper flakes
1/2 cup crushed, chopped parsley
2 1/2 cups breadcrumbs
2 lbs crabmeat

Directions:

Mix all ingredients together.
Make into 4 oz. patties
Coat with flour and fry in 1 inch of oil until golden brown.
 

Fried Mozzarella Pepperoni Sticks

Don't know where it came from and haven't tried it yet but I intend to try it soon.

12 pieces of string cheese
12 egg roll wrappers
... 36 slices of pepperoni
Oil for deep-frying
Marinara or pizza sauce

On top of an egg roll wrapper, place three pieces of pepperoni as shown in the picture. Place a piece of string cheese on top. Fold corners over cheese. Fold bottom corner over cheese and pepperoni and keep rolling until cheese is tightly sealed. Moisten corners with water to seal. Repeat with the rest of wrappers, cheese and pepperoni.

In a skillet, heat oil to 375 F. Fry sticks, a few at a time, for 30-60 seconds on each side until completely brown. Drain on paper towels. Serve with sauce.See More

Strawberry Banana Ice Cream

1 pint of strawberries, cut up
1 very ripe banana
2 cups heavy cream
1/2 cup sugar
3 egg yolks
In a food processor or blender, combine the strawberries and the banana (I had cut up the strawberries the night before and added about 1/2T of sugar on them). Process until smooth.
In a saucepan, over medium heat, combine the cream and the sugar. Bring ...to a simmer. In a small bowl, whisk the egg yolks until smooth. Slowly whisk about 1/4-1/2 cup of the cream mixture into the yolks. Then slowly whisk the yolk mixture into the saucepan of the cream mixture. Bring the cream mixture back to a simmer. Continue to cook for about 4-6 minutes or until the mixture coats the back of a spoon.
Remove from heat. Stir in the strawberry banana mixture. Whisk until fully combined. Place in a bowl and place a piece of plastic wrap directly on top of the mixture (this prevents a skin from forming). Cool over night in the fridge or a few hours in the freezer (keep and eye on it and do not allow it to freeze). Once the mixture is fully cooled, place it in your ice cream maker and follow the instructions for your ice cream maker.
Enjoy.

Lemon Cookies

1 3/4 cups all-purpose flour
... 1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar, plus more for rolling
1 large egg
zest of 3 lemons
1 tablespoon fresh lemon juice

In medium-sized bowl, whisk together flour, baking soda, cream of tartar and kosher salt. In large bowl, beat butter, sugar and lemon zest on medium speed until light and fluffy, about 2 to 3 minutes. Add the egg and lemon juice and beat until well-combined, about 1 to 2 minutes.

Gradually add dry ingredients and beat on low or stir with spatula until just combined. Press plastic wrap over dough in bowl, cover bowl with another piece of wrap and chill in refrigerator for at least 2 hours. When ready to bake, preheat oven to 350 degrees and line cookie sheets with parchment paper.

Place about 1/4 cup granulated sugar in a bowl or plate. Roll tablespoon-sized balls of dough in sugar. Place balls on cookie sheet about 3 inches apart. Bake large cookies for 10 to 11 minutes, rotating sheets halfway through baking time.

Allow cookies to cool on cookie sheet for 5 minutes, then place cookies on wire rack to cool completely.