Crites Family Stuff

Ingredients for 5 servings

• 2.25 lbs center-cut salmon fillet, about 1 1/2 inches thick
• 1 cup soy sauce
• .25 cup rice vinegar
• .25 cup fresh squeezed lemon juice
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp toasted dark sesame seed oil
• 1.5 tsp chili paste
• .5 cup sliced scallions
• 2 tbsp minced garlic
• 2 tbsp minced fresh ginger
• 1.5 cups panko (Japanese bread crumbs)

Steps

1. Line 8x12 inch baking pan with foil. Place salmon in pan.
2. In mixing bowl, combine soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic and ginger. Pour 1/3 of this mixture over salmon. Sprinkle panko evenly over the fillet. Pour the remaining soy mixture over panko being sure to soak all the panko. If any panko runs off, spoon it back onto fish. Set aside for 15 minutes.
3. Preheat oven to 500F. Roast salmon for 18-20 minutes or 12 minutes per inch at the thickest part of the salmon. The internal temperature should be 120F on a meat thermometer. Remove from oven and wrap tightly with foil and allow to rest for 15 minutes. Serve.

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Ingredients for 8 servings

• 8 medium carrots, bias sliced 1 inch thick
• 4 medium parsnips, bias sliced 1 inch thick
• 12 baby beets, peeled and halved
• 2 tbsp snipped parsley
• 2 tsp snipped fresh majoram, thyme, or rosemary (or 1/2 tsp dried majoram)
• .25 tsp salt
• 3 tbsp olive oil
• 4 cups peeled, seeded winter squash, cut into 1 1/2 inch pieces
• .25 cup brown sugar

Steps

1. Preheat oven to 375F. In large saucepan cook carrots and parsnips, covered in a small amount of boiling water for 3 minutes.
2. In a 9x13 pan combine the partially cooked carrots and parsnips and beets. Sprinkle with salt, parsley and one of the majoram, thyme, or rosemary. Drizzle with oil and toss vegetables to coat. Cover pan with foil. Bake for 30 minutes, stirring vegetables once. Stir in squash pieces, cover and bake 20 more minutes, just until vegetables are barely done. Remove from oven. Cool and chill overnight. Remove from refrigerator 30 minutes before final roasting.
3. Preheat oven to 450F. Stir brown sugar into vegetables until mixed. Return vegetables to oven and bake uncovered about 25 minutes until vegetables are tender and glazed. Transfer to serving dish.

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Ingredients for 4 servings

• 2 cups flour, plus more for kneading
• 1 egg
• .5 tsp baking powder
• 1 tsp sugar
• .25 tsp salt
• 2 tbsp plain yogurt
• .25 cup milk, warmed
• 2 tsp oil
• 2 medium onions, chopped
• .25 cup green pepper, chopped
• .25 cup coriander, finely chopped
• .25 cup butter, melted

Steps

1. Mix flour, egg, baking powder, sugar, salt, yogurt, milk and oil until combined. Gradually add 1/3 cup water and knead dough until firm but not too soft. Let dough rest, covered with a damp cloth for at least 2 hours.
2. Place a pizza stone in oven, heat to 350F. Divide dough into 4 pieces and knead each piece on a floured surface until smooth, forming into a ball. Rest for 10 minutes.
3. On a lightly floured surface, press each ball into a disk, 8 inches in circumference. Cover entire surface with onions, pepper, and coriander. Place on hot pizza stone in oven and bake until bread puffs up and brown blisters form on the surface, 5-10 minutes. Remove from oven and brush with melted butter.

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Ingredients for 20 servings

• 1 box yellow cake mix
• 1 egg
• .5 cup butter, melted

Filling:

• 8 oz cream cheese, softened
• 2 eggs
• 1 tsp vanilla
• 1 lb powdered sugar
• .5 cup butter, melted
• 1 cup almond toffee bits or chocolate toffee bits

Steps

1. Preheat oven to 350F. Lightly grease 9x13 pan.
2. For cake combine cake mix, egg and butter and mix well. Pat into bottom of pan and set aside.
3. For filling, beat cream cheese till smooth, add one egg at a time and vanilla. Add powdered sugar and beat well. Slowly pour in butter and mix well. Fold in toffee bits. Pour filling onto cake and spread evenly. Bake for 40-50 minutes, being careful not to over bake. Center will be a little gooey. Remove from oven and cool completely. Cut into squares.

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Description

Janette Johnson: Are all ten of those for you, or will you share?

Ingredients for 2 servings

• 1.5 oz semi-sweet chocolate, finely chopped
• .5 oz unsweetened chocolate, finely chopped
• 3 tbsp plus 1 tsp unsalted butter, softened
• 3 tbsp sugar
• 1 egg
• 3 tbsp flour
• .25 tsp baking powder
• .5 tbsp unsweetened cocoa powder
• Whipped cream, for garnish
• Cocoa powder, for garnish

Steps

1. Lightly butter 2 ramekins (small individual baking dishes) with the 1 tsp of butter and set aside.
2. Melt both chocolates in a double boiler, remove from heat and stir in 3 tbsp butter and sugar until smooth. Add eggs, flour, baking powder and cocoa. With electric mixer beat at medium speed until pale and very thick, about 5 minutes. Pour mixture into ramekins, filling about half-full. Cover with plastic and freeze for at least 3 hours.
3. When ready to serve, preheat oven to 375F. Place ramekins on middle shelf in oven and bake until edges are set but centers are still shiny, about 10-11 minutes. Invert pudding cakes onto plates and serve immediately. Garnish with whipped cream and dust with cocoa powder.
4. I five times this recipe to make 10 ramekins at a time.

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Ingredients for 6 servings

• 2 lbs Yukon gold potatoes, peeled and cubed
• 1.5 tsp salt
• 3 tbsp dill pickle juice
• .25 cup finely chopped dill pickle
• 1 tbsp yellow mustard
• .25 tsp pepper
• .5 tsp celery seed
• .5 cup mayonnaise
• .25 cup sour cream
• .5 small red onion, chopped fine
• 1 rib celery, chopped fine
• 2 hard-cooked eggs, peeled and diced

Steps

1. Cook potatoes in water with 1 tsp of salt, until tender, about 10-15 minutes. Drain and spread onto sided cookie sheet. Mix 2 tbsp pickle juice and mustard together and drizzle over potatoes, toss until evenly coated and refrigerate 30 minutes until cooled.
2. Mix remaining pickle juice, pickles, remaining 1/2 tsp salt, pepper, celery seed, mayo, sour cream, onion, and celery in large bowl. Toss in cooled potatoes. Cover and refrigerate until well chilled, about 30 minutes. Stir in eggs just before serving.

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Ingredients for 8 servings

• 2 lbs baby back pork ribs
• 2 tbsp toasted sesame oil
• .25 cup Chinese 5-spice powder
• Kosher salt and freshly ground pepper
• 1 tbsp toasted sesame seeds for garnish
• Chopped fresh cilantro for garnish

Pineapple Glaze:

• 2 tbsp unsalted butter
• 1 fresh pineapple, peeled and cubed
• 1 cup soy sauce
• .5 cup dark rum
• .25 cup hoisin sauce
• .25 cup ketchup
• 3 tbsp rice vinegar
• .25 cup brown sugar
• 1 fresh red chile, sliced thin
• 2 garlic cloves, crushed
• 1 (2-inch) piece of fresh ginger, whacked open with the flat side of a knife
• Thai hot sauce

Steps

1. Preheat oven to 300F. Rub ribs all over with sesame oil. Generously season with 5-spice powder, salt and pepper. Arrange ribs, single layer in shallow roasting pan and roast for 2-2 1/2 hours.
2. Prepare glaze: In saucepan over medium heat, melt butter and and pineapple chunks and saute for 3 minutes. Add soy sauce, rum, hoisin, ketchup, sugar, chile, garlic and ginger. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Pull out ginger pieces. Pour glaze into a blender and puree until smooth. Add thai hot sauce to taste.
3. In the last 30 minutes of cooking of ribs, baste with some of the glaze. When pork is done, pork will pull away from the bone. When ready to eat, baste ribs with more glaze and put under broiler for 5-8 minutes, watching closely for a nice crust (will burn easily). Separate ribs with cleaver, pile onto a platter, pour remaining glaze, garnish with sesame seeds and cilantro.

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Description

This has been a favorite birthday meal for our kids throughout the years.

Ingredients for 6 servings

• 3 lbs boneless, skinless chicken breasts, cut into small bite-size pieces
• .75 tbsp baking powder
• .75 cup cornstarch
• .75 cup flour
• .25 tsp yellow food coloring
• 1.5 tbsp oil
• 1.25 cups water
• .5 tsp salt

Sauce:

• 2 cups water
• 1.5 cups sugar
• .25 cup white vinegar
• .25 cup pineapple juice
• .125 tsp red food coloring
• Dash garlic powder
• 2 tbsp cornstarch, more or less for desired consistency

Steps

1. Make a thin batter of the baking powder, cornstarch, flour, yellow food coloring, oil, water and salt. Dip chicken into the batter and drop into hot 350F oil. Deep fry until chicken is done and lightly golden brown. Fry pieces in batches to maintain the oil temperature. Drain on paper towel and keep warm in oven.
2. In a small saucepan, make sauce, stirring in enough cornstarch to get desired dipping sauce consistency. Bring to a boil and stir till thickened. Thin with pineapple juice if needed.
3. Serve chicken and sauce over rice.

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Ingredients for 8 servings

• 1 lb elbow macaroni
• .25 cup butter
• .25 cup flour
• 3 cups milk
• Salt and pepper to taste
• 2 lbs shredded cheddar cheese
• 1 lb sliced bacon
• Saltine crackers, crushed to make 1 cup

Steps

1. Cook macaroni according to package instructions. Drain. Make a white sauce by melting the butter and stirring in the flour. Cook for several minutes and gradually stir in the milk. Stir together until no lumps are in the sauce and sauce has thickened. Salt and pepper to taste.
2. In a large casserole dish, layer 1 cup of sauce, half the pasta, half the cheese, then repeat with 1 cup of sauce, the rest of the pasta and cheese. Finish with the remaining sauce and top crushed saltine crackers and line the top with slices of bacon. Bake at 350F until hot and bubbly and bacon is crisp, about 45 minutes.

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Description

We all look forward to Stephanie Sundseth bringing her awesome sweet potatoes to Thanksgiving dinner each year! This is her recipe.

Ingredients for 20 servings

• 6 large boiled sweet potatoes
• .75 cup butter
• .5 cup heavy cream
• 3 eggs
• 1.5 tsp vanilla
• .66 cup flour
• 2 cups brown sugar
• 1 cup sugar
• Pecans, chopped (optional)

Steps

1. Reserve 1/4 cup butter and 1 cup brown sugar and nuts for topping. Combine to make a crumble mixture.
2. Mash potatoes with butter and beat in remaining ingredients. Top with crumble mixture. Bake at 375F for 1 hour or until hot and bubbly.

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