Crites Family Stuff

Ingredients for 8 servings

• 2 tbsp brown sugar
• 1 tbsp butter, melted
• 2 large acorn squash, halved and seeded
• 2 tbsp olive oil
• 2 cloves garlic, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 cup garbanzo beans, drained
• .5 cup raisins
• 1.5 tbsp ground cumin
• Salt and pepper to taste
• 14 oz can chicken broth
• 1 cup uncooked couscous

Steps

1. Preheat oven to 350F. Arrange squash halves cut side down on a baking dish. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture and keep warm while preparing the stuffing.
2. Heat olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper and continue to cook and stir until vegetables are tender.
3. Pour chicken broth into the skillet and mix in couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture and serve.

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Ingredients for 18 servings

• 18 frozen dinner rolls
• .5 cup melted butter
• .5 cup chopped nuts (optional)
• .5 cup brown sugar
• 3 oz pkg butterscotch pudding (not instant)

Steps

1. Grease bundt pan. Place frozen rolls in pan. Pour melted butter slowly over the rolls. Sprinkle pudding over the rolls. Sprinkle brown sugar and nuts over the rolls. Cover and raise all night. (I put plastic wrap over the rolls, but then usually put a plate over the top so that they don't spill out of the bundt pan so much.) The following morning, bake at 350F for 35 minutes.

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Ingredients for 3 servings

• .5 lime
• 1 egg
• 3 cloves garlic, minced
• 1 shallot, minced
• 4 tsp fish sauce
• 3 tbsp sugar
• 2 tbsp tamarind liquid
• .5 tsp ground dried chili pepper
• .5 package Thai rice noodles
• 3 tbsp vegetable oil
• .5 tsp ground pepper
• .5 lb chicken or shrimp
• .5 cup tofu, firm or extra firm
• 1 cup chinese chives or green onion
• 3 tbsp roasted peanuts, crushed
• 2 tbsp sweet radish, chopped
• 2 cups bean sprouts

Steps

1. Great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavor (not red and oily). The ingredients listed in this recipe can be somewhat intimidating. If you would like to make authentic Pad Thai, just like in Thailand, use all the ingredients.
2. Soak the dry noodles for 10-15 minutes in lukewarm water while preparing the other ingredients.
3. Julienne tofu and cut tofu into 1-inch long matchsticks.
4. Cut up chinese chives or green onion into 1-1/2 inch long pieces.
5. Rinse the bean sprouts.
6. Mince shallot and garlic together.
7. Heat wok or a big pot on high heat and pour 2 tbsp vegetable oil in. Add chicken or shrimp and stir-fry until done. Remove from the wok.
8. Add shallot, garlic and tofu and stir-fry until they start to brown.
9. The noodles should be flexible, but not expanded. Drain the noodles and add to the wok. Stir quickly to keep things from sticking.
10. Add tamarind liquid, sugar, fish sauce, chili pepper, ground pepper and sweet radish. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the pot at this point. Turn up the heat, if that is the case.
11. Make room for the egg by pushing all noodles to the side of the wok. Add 1 tbsp vegetable oil, wait 1 minute, then crack the egg onto the oil and scramble it until it is almost cooked. Fold the egg into the noodles.
12. Add cooked chicken or shrimp and stir.
13. Add chives or green onion, stir.
14. Add bean sprouts and stir a few more times, but not to overcook. Remove from heat. Sprouts should be crispy, and the noodles should be soft.
15. Pour onto the serving plate and sprinkle with crushed peanuts. Serve hot with a wedge of lime on the side and raw bean sprouts on top.
16. As always, you can add sugar, chili pepper, fish sauce or lime to suit your personal taste.
17. By far, the trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, under-soak. You can always add more water in the pan, but you can't take it out.

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Ingredients for 8 servings

• 2 tbsp vegetable oil
• 1 can coconut milk
• 3 tbsp fish sauce
• 3 medium sized potatoes
• 2 carrots
• 1 onion
• 3 tbsp yellow curry
• 1.5 lbs chicken, cut into stew size
• 3.5 tbsp sugar

Steps

1. Peel and cut the potatoes into 6 big chunks. Peel and cut carrots into 1-1/2 inches long pieces. Cut onion into 6 big chunks.
2. On medium heat, put vegetable oil in a pot. Add curry paste and stir fry for 2-3 minutes.
3. Add 1/3 can of coconut milk and stir-fry for 4 minutes until they are bubble yellow.
4. Add chicken and stir-fry for about 5-8 minutes.
5. Add the rest of coconut milk and 1/2 can of water, using coconut milk can to measure.
6. Add potatoes, carrots and simmer for 15 minutes.
7. Add onion, fish sauce, sugar.
8. Simmer for 20 minutes. If curry sauce is too thick, add a little water. But if it's too much liquid, simmer longer to thicken it.
9. Remove from stove. As always, if you find the recipe to be too mild, add a little more fish sauce or sugar to suit your personal taste.

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Ingredients for 8 servings

• 2 tbsp vegetable oil
• 1 can coconut milk
• 1 can bamboo shoot strip or slice
• 3.5 tbsp sugar
• 4 kaffir lime leaves, middle stem torn off
• 3 tbsp green curry paste
• 1.5 lbs chicken or beef sliced in thin pieces
• 3 tbsp fish sauce
• .5 cup fresh basil leaves

Steps

1. On mediium heat, put vegetable oil in a pot. Add green curry paste and stir-fry for 2-3 minutes.
2. Add 1/3 can coconut milk, stir-fry for 3-4 minutes until they are bubble green.
3. Add chicken or beef, stir-fry for about 5-8 minutes.
4. Add the rest of coconut milk and 1/2 can of water, using coconut milk can to measure.
5. Add drained bamboo shoot slice or strip.
6. Add fish sauce, sugar, kaffir lime leaves.
7. Simmer for 25 minutes. If you find that there is not enough liquid, add a little water and simmer 10 more minutes. But if there is too much liquid, simmer longer.
8. Add fresh basil leaves, then remove from stove. Taste, you can add a little fish sauce or sugar, if needed, to suit your personal taste.

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Ingredients for 8 servings

• 2 tbsp vegetable oil
• 1 can coconut milk
• 2.5 tbsp fish sauce
• 3 tbsp sugar
• 3 tbsp panang curry paste
• 2 lbs chicken or beef, sliced into thin pieces
• 5 kaffir lime leaves

Steps

1. In Thailand, panang curry is the only curry that has no other vegetables in it, only meat. Also the curry sauce is thicker (similar to stew gravy style).
2. On medium heat, put vegetable oil in a pot. Add panang curry paste and stir-fry for 2-3 minutes.
3. Add 1/3 can of coconut milk, stir-fry for 4 minutes until they are bubble red.
4. Add chicken or beef, stir-fry for about 5-8 minutes.
5. Add the rest of coconut milk.
6. Add kaffir lime leaves, tearing off the middle stem.
7. Add fish sauce and sugar
8. Simmer for 25-30 minutes or until meat is tender and curry sauce is thickened. You can add a little water if it's too dry.
9. Remove from stove. Taste it - it you want sweeter taste, add a little sugar. If you want saltier taste, add a little fish sauce.

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Ingredients for 8 servings

• 2 tbsp vegetable oil
• 3 tbsp red curry paste
• 1 can coconut milk
• 1 lb chicken sliced thin
• 3 tbsp fish sauce
• 3.5 tbsp sugar
• 2 cups Thai pumpkin, peeled into 1 inch thick pieces
• .5 cup fresh basil leaves
• 4 kaffir lime leaves, tearing off the middle stem

Steps

1. The texture and color of the Thai pumpkin go very well together with red curry. You can use canned bamboo shoot strip or slice or Thai or Chinese eggplant instead of Thai pumpkin.
2. On medium heat, put vegetable oil in a pot, then add red curry paste and stir-fry for 2-3 minutes.
3. Add 1/3 can coconut milk, stir-fry for 4-5 minutes until they are bubble red.
4. Add chicken slices, stir-fry for about 5-8 minutes.
5. Add the rest of the coconut milk and 1/2 can of water, using coconut milk can
6. Add Thai pumpkin.
7. Add fish sauce, sugar, kaffir lime leaves.
8. Simmer for 30 minutes. If curry sauce is too thick, add a little water. But if it's too much liquid, simmer longer to thicken it.
9. Add fresh basil leaves, then remove from heat.
10. As always, if you find the recipe to be too mild, add more fish sauce or sugar to suit your personal taste. If it's too spicy, use less curry paste next time.

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Ingredients for 8 servings

• 2 tbsp vegetable oil
• 1 can coconut milk
• 3 tbsp fish sauce
• 3.5 tbsp sugar
• .33 roasted peanut or cashew
• 2 carrots, peeled and cut into 1 inch long strips
• 3 tbsp masaman curry paste
• 1.5 lbs chicken or beef, cut into stew size
• 2 tbsp tamarind liquid
• 3 medium size potatoes

Steps

1. Tips: Masaman tastes great if you let it set overnight so that the spices penetrate the meat and potatoes. I find that the tastes don't come together until the next day.
2. Potatoes should be cut up into big chunks of 6 pieces.
3. On medium heat, put vegetable oil in a pot, then add masaman curry paste. Stir-fry for 2-3 minutes.
4. Add 1/3 can of coconut milk, stir fry for 4-5 minutes until they are bubble red.
5. Add chicken or beef, stir-fry for about 5-8 minutes.
6. Add the rest of coconut milk and 3/4 can of water (using coconut milk can)
7. If using chicken, you can add potatoes and carrots now.
8. If using beef, simmer for 30 minutes or until beef is tender, then add potatoes and carrots.
9. Add fish sauce, sugar, tamarind liquid, roasted peanuts or cashews
10. Simmer for 30 minutes. If curry sauce is too thick, add a little water. If it's too much liquid, simmer longer to thicken it.
11. Remove from the heat.
12. As always, taste it and if you find the recipe to be too mild, add a little fish sauce or sugar or tamarind to suit your personal taste. If it's too spicy, use a little less curry paste next time. Adjust this recipe until it's perfect for you and enjoy!

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Description

I found this recipe in a Relief Society Magazine (back when they still printed them) and have used it many times over the years. Makes a very light, soft roll. I have used the recipe for each of the variations and it provides an easy way to make orange and pecan rolls.

Ingredients for 36 servings

• 1 cup shortening
• .75 cup sugar
• 2 tsp salt
• 1 cup boiling water
• 2 packages yeast
• .5 cup lukewarm water
• 4 eggs
• 7 cups approximately flour
• 1 cup cold water

Steps

1. Bring one cup of water to boiling. Add shortening, sugar and salt, and stir to blend. Set aside to cool. Add yeast to the 1/2 cup lukewarm water to soften. Beat eggs and add the yeast and water mixture. Add the cold water to the shortening, sugar and boiling water mixture to cool it down. (If used too hot, it will kill the yeast.) Add the flour alternately with the shortening yeast mixture to make a soft dough, adding more flour if necessary. Knead lighty until mixed. Let rise until double in bulk. Punch down and form into dinner rolls and let rolls rise until double in bulk. Bake at 350F for approximately 1/2 hour or until lightly browned.
2. For orange rolls, let the dough rise until double in bulk. Punch down and roll out as you would for cinnamon rolls. Spread with 2 tbsp melted butter which has been mixed with 2 tsp orange juice. Sprinkle with 1/4 cup granulated sugar and 1 tbsp grated orange rind. Roll loosely as for jelly roll, seal edges and cut in 1 inch slices. Let rise until double in size and then bake at 350F for about 30 minutes or until lightly browned.
3. For pecan rolls, Let the dough rise until double in bulk. Punch down and roll dough as for cinnamon rolls. Spread with melted butter and sprinkle with 1/4 cup brown sugar and 1/4 cup of finely chopped pecans. Combine 2 cups brown sugar, 1/4 cup light corn syrup, 1 tbsp butter and beat slowly until blended. Place mixture in bottom of greased individual muffin tins or greased shallow pans along with pecan halves. Place rolls over mixture. Let rise until double in size. Bake in 350F oven for approximately 1/2 hour, or until lightly browned.

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Description

I haven't had this recipe very long, but it has quickly become a family favorite. Especially does Matt Howell like it. If you see him in line for it, better get in front of him, or there might not be any left. I think he could eat a recipe of it in one setting.

Ingredients for 12 servings

• 1 package chocolate fudge cake mix
• 6 oz instant chocolate pudding mix
• 12 oz carton of whipped topping
• 6 Heath candy bars (1.4 oz each), crushed

Steps

1. Bake cake according to package directions. Cool. Prepare pudding according to package directions and set aside. Crumble cake reserving 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2 or 5 quart trifle dish or decorative glass bowl. Layer half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, pudding and whipped topping. Combine remaining crushed candy bars with reserved cake crumbs and sprinkle over top. Refrigerate 4-5 hours before serving.

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