Healthy Appetizers: Thai Basil Rolls with Hoisin-Peanut Sauce

Rolls1/2 pound medium shrimp1/2 pound pork loin1 (8 ounce) package rice noodles12 round rice wrapper sheets1 bunch fresh Thai basil - leaves picked from stems1 cup chopped fresh cilantro1 cup chopped fresh mint2 cups bean sproutsSauce1 cup hoisin sauce1 tablespoon creamy peanut butter1 tablespoon waterchopped roasted peanutsBring a medium stockpot of lightly salted water to a low boil. Cook shrimp 2 to 3 minutes, or until opaque. Drain, allow to cool slightly, and pat dry with paper towel. Peel, devein, and slice in half. Bring another stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately 10 minutes, to an internal temperature of 160 degrees F (70 degrees C). Allow to cool, and slice into thin strips. Again, bring a stockpot of water to a boil. Cook noodles until tender, stirring occasionally, approximately 7 to 8 minutes. Strain, and rinse to prevent sticking. Fill a medium bowl with warm water. Dip each wrapper in water for about 30 seconds until soft and flexible. Lay wrapper on a flat surface, and place 2 basil leaves in center, side by side, about 2 inches from edge of wrapper. Lay 4 to 5 shrimp halves on basil, followed by a small amount of pork, then a small amount of noodles. Sprinkle with cilantro, mint, and top with bean sprouts. Starting at one end, roll the wrapper over once, fold both sides in toward center, and continue rolling as tightly as possible without tearing. The end result should be a roll approximately 1 to 1 1/2 inches thick. Warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping. Amount Per Serving  Calories: 195 | Total Fat: 4.3g | Cholesterol: 38mg Powered by ESHA Nutrient Database

Thai Basil Rolls with Hoisin-Peanut Sauce

Servings Per Recipe: 12

Amount Per Serving

Calories: 195

Total Fat: 4.3gCholesterol: 38mgSodium: 448mgTotal Carbs: 29.2g    Dietary Fiber: 1.7gProtein: 9.7g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »  

Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

View the original article here

Easter Recipes: Buttermilk Cinnamon Rolls | Submitted By: Amy

2 (.25 ounce) packages active dry yeast1/4 cup warm water (110 degrees F/45 degrees C)1 1/2 cups buttermilk1/2 cup vegetable oil4 1/2 cups all-purpose flour1 teaspoon salt1/2 teaspoon baking soda1/2 cup butter, melted1 1/4 cups brown sugar1 1/2 teaspoons ground cinnamonIn a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch. Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon. On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving. Amount Per Serving  Calories: 315 | Total Fat: 14.1g | Cholesterol: 17mg Powered by ESHA Nutrient Database

Servings Per Recipe: 15

Amount Per Serving

Calories: 315

Total Fat: 14.1gCholesterol: 17mgSodium: 271mgTotal Carbs: 42.2g    Dietary Fiber: 1.3gProtein: 5.1g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »  

WONDERFUL!!! These cinnamon rolls were very quick and easy, the only changes I had to make were to add more flour (about a cup and a half or two cups) to keep it from being so sticky, and I added some cinnamon to the dough and about 1/4 cup sugar because I noticed the recipe didn't call for any. Also sugar helps the yeast proof faster. Since we love cinnamon, I put more into the brown sugar mix than the recipe called for. Also, I put them in the refrigerator overnight and they rose some, but not as much as I wanted so I let them rise in a warm place (the closet) for an hour before I baked them. The baking time was only 14 minutes for mine, and the cinnamon rolls were so perfect and golden and ENORMOUS! This recipe made 18 enormous cinnamon rolls. Seeing as it's only my mom and I, I'm going to give some to neighbors and friends. I topped them with homemade cream cheese frosting, but I don't think they needed it because they were already so moist and soft and wonderful. I don't think they were cakey or biscuity at all. As good as Cinnabon, just a lot cheaper! And if you crowd the pan a bit, the middles of the cinnamon rolls will come up just like Cinnabons. A couple tips: Warm the buttermilk over the lowest heat setting or it will start to curdle. Also, once you have your cinnamon roll log, stretch it out a bit if you need to to make it all the same thickness. And to cut them, get a piece of thread and put it around as much roll as you want to cut off, then pull the Was this review helpful? [ YES ]
200 users found this review helpful WONDERFUL!!! These cinnamon rolls were very quick and easy, the only changes I had to make...

View the original article here

Mother's Day: Overnight Caramel Pecan Rolls | Submitted By: ERIBERRY

2 cups milk2 (.25 ounce) packages active dry yeast1/2 cup warm water1/3 cup white sugar1/3 cup vegetable oil1 tablespoon baking powder2 teaspoons salt1 egg7 cups all-purpose flour1 cup packed brown sugar1/2 cup butter2 tablespoons light corn syrup1 cup pecan halves1/4 cup butter, softened1/2 cup white sugar1 1/2 tablespoons ground cinnamonWarm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan. When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48. Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls. Amount Per Serving  Calories: 327 | Total Fat: 13.3g | Cholesterol: 26mg

 view all reviews »

View the original article here