Beef Teriyaki- Thai Pork Salad- Carrot Cake Cupcakes with Buttermilk Glaze and Cream Cheese Frosting

Carol and Cyndy have an Asian theme going on for dinner, I went with a Carrot Cake Cuppie for dessert. But not just any cuppie, this ones a little special! Carol's Beef Teriyaki recipe is one that I've been making for years and can't for the life of me remember where it came from. So I don't have a link for it, sorry. It's a wonderful recipe that our son Mike would eat every week if I let him, I play with the brown sugar a little and add 2 tbls more than the recipe calls for because I always double the recipe. The kids love it and there's never anything left over when they're done with it! Carol's pictures of the dish are wonderful! Ok here we go!!!

Carol Made:

Beef Teriyaki

I was in the mood for Broccoli Beef tonight-had some fresh broccoli that needed used too-and I remembered Bunny told me about a recipe that she makes a lot that her family loves. I had copied it a while back and forgotten all about it. I dug it out..took a look...had everything for it and thought PERFECT...dinner dilemma solved.

This is REALLY good and REALLY easy! The only change I made was I used fresh ginger instead of the ground ginger...I have fresh ginger pieces in the freezer that I grate with my Microplane while they're still frozen....I love using fresh ginger when I can.

We had this over brown rice that I cooked in low sodium beef broth...just before serving I stirred in some sliced green onions. They complimented everything perfectly. I bet this would be good with some fresh mushrooms in it too.

I'll be making this one again for sure Thanks for telling me about it Bunny...I love these quick to put together dinners!!!

Carol

BEEF TERIYAKI

(Source: Bunny)

• 1 lb. boneless beef sirloin or top round steak, cut against the grain at a slant
• 2 Tbsp. cornstarch
• 1 (14 1/2 oz.) can beef broth (I used fat free, low sodium beef broth)
• 2 Tbsp. soy sauce
• 1 Tbsp. brown sugar
• 2 Tbsp. vegetable oil
• 4 c. broccoli florets
• 1/4 tsp. garlic powder OR 2 cloves garlic, minced (I used fresh garlic)
• 1/4 tsp. ground ginger (I used about 1/2 tsp. grated fresh ginger)
• 4 c. cooked rice (I used brown rice)
• Slice beef across the grain into thin strips.
• In a small bowl, combine cornstarch, beef broth, soy sauce and brown sugar until smooth; set aside.
• In a 10" skillet, over medium-high heat, stir fry the beef and garlic in the 2 Tbsp. oil until the meat is browned. Add the broccoli and ginger; stir fry a couple of minutes. Add the broth mixture; cook until the mixture thickens and boils. Cook the mixture until the broccoli is cooked to your desired tenderness.
• Serve over hot cooked rice.
• Cyndy Made:
• Thai Pork Salad
• I saw this recipe in the Southern Living book All Time Favorites. When I saw the pic, I thought it was just ground pork. But when I read the recipe, the meat used is actually Lean pork chops. I used Center cut lean chops and cut them by hand because I want it cut right and I KNOW i'll mess it up in the food processor and pulse it too much. It cooked up fast. in fact everything came together fast and it took almost no time at all to do this. The lime juice, mint(who'd a thunk?) cilantro and green onions would go together with FISH SAUCE?? But, it did and it was tangy and spicy. Gotta love that crushed red pepper. I love spicy, it left a nice soft burn on my tongue. The broccoli slaw was a bit on the tart side, so, I added 1 tsp of sugar to the dressing, for me hot and spicey goes well with sweet and it did. This is one quick and easy meal.
• Thai Pork Salad
• adapted from Southern Living~All Time Favorites
• Ingredients
• 1 pound lean boneless pork chops
• Vegetable cooking spray
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint leaves
• 3 green onions, finely chopped
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon ground red pepper
• 1/2 cup fresh lime juice
• 1 tablespoon fish sauce
• 1 teaspoon sesame oil
• 1/4 cup rice wine vinegar
• 2 tablespoons lite soy sauce
• 1 tablespoon olive oil
• 1 (16-ounce) package broccoli slaw mix
• 1 large cucumber, peeled and sliced
• Hot cooked basmati rice (optional)
• Garnish: fresh cilantro sprigs
• Preparation
• Process pork in a food processor until coarsely chopped.
• Sauté pork in a large skillet coated with cooking spray over medium-high heat 8 to 10 minutes or until meat crumbles and is no longer pink. Drain and cool.
• Combine pork, cilantro, and next 7 ingredients.
• Stir together vinegar, soy sauce, and olive oil. Drizzle over slaw, tossing to coat. Top with pork mixture; serve with cucumber slices, and, if desired, rice. Garnish, if desired.
• Carrot Cake Cupcake with Buttermilk Glaze and Cream Cheese Frosting
• A long name for a little cupcake huh, hee hee! A couple of weeks ago my sister Robin called me on the phone and asked me if I'd make a Carrot cake for her son Andrew, he was coming home and they were having a get together. When did she need? RIGHT AWAY! Sure I'll make one. My hubby was defraging the computer, so I went to my Southern Living Cookbook and found this recipe. I started the recipe thinking this is going to be like every other carrot cake I've made so no big deal. After I started the recipe I realized there was a glaze, a buttermilk glaze. HUH??? ok so this recipe is different , very different. I made the 3 layers to the cake then started the glaze. OMG!!! This stuff is like heaven!!! It's made with buttermilk and tastes like caramel, it looks like caramel! After the cakes were made the glaze is drizzled all over the tops of the cakes while they're hot from the oven. When they cool a little, out of the pans they go to cool completely then they get frosted with the cream cheese frosting. Since the cake was for my sister, I didn't get to taste it! When I called her to see how the cake was she said....Oh my gosh it was wonderful, so moist , not at all dense like most carrot cakes. Ok that's it I have to make it again!! But since I already made the cakes I decided to make cupcakes. I drizzled the cuppies with the glaze just like the cakes, straight from the oven. I had to try a cupcake after they cooled without the frosting. It was WONDERFUL!!! You wouldn't even need the cream cheese frosting!! The glaze seeps down into the cupcake and makes it so moist and delicious! I had a little bit of glaze left and put it on ice cream!! This stuff ROCKS!!! This is THE BEST carrot cake I've ever made!
• Best Carrot Cake
• Southern Living
• Found on MyRecipes.com
• Ingredients
• * 2 cups all-purpose flour
• * 2 teaspoons baking soda
• * 1/2 teaspoon salt
• * 2 teaspoons ground cinnamon
• * 3 large eggs
• * 2 cups sugar
• * 3/4 cup vegetable oil
• * 3/4 cup buttermilk
• * 2 teaspoons vanilla extract
• * 2 cups grated carrot
• * 1 (8-ounce) can crushed pineapple, drained
• * 1 (3 1/2-ounce) can flaked coconut
• * 1 cup chopped pecans or walnuts
• * Buttermilk Glaze
• * Cream Cheese Frosting
• Preparation
• Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
• Stir together first 4 ingredients.
• Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
• Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
• Buttermilk Glaze
• Ingredients
• * 1 cup sugar
• * 1 1/2 teaspoons baking soda
• * 1/2 cup buttermilk
• * 1/2 cup butter or margarine
• * 1 tablespoon light corn syrup
• * 1 teaspoon vanilla extract
• Preparation
• Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
• Cream Cheese Frosting
• Ingredients
• * 3/4 cup butter or margarine, softened
• * 1 (8-ounce) package cream cheese, softened
• * 1 (3-ounce) package cream cheese, softened
• * 3 cups sifted powdered sugar
• * 1 1/2 teaspoons vanilla extract

Preparation

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.