Delicious Carrot Cake and Cream Cheese Frosting

Delicious Carrot Cake and Cream Cheese Frosting

     This Delicious Carrot Cake and Cream Cheese Frosting will definitely impress your guests!                                              

Delicious Carrot Cake!

  Preheatoven to 350º

2 – 1/2 cups all-purpose flour      

3/4 cup packed light brown sugar

1 cup vegetable oil

1 Tblsp. vanilla extract

3 cups lightly packed shredded carrots

1 cup chopped walnuts

3/4 cup golden raisins

1 can (8 – 1/2 oz) crushed pineapple in juice

2 tsp baking soda

2 tsp ground cinnamon

1 tsp baking powder

1 tsp salt

1/2 tsp ground nutmeg

4 large eggs

1 cup granulated sugar

 

   Line the bottom of two round 9-inch cake pans with parchment paper. Set aside.

In a medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.

   In a large bowl, with the mixer, beat eggs until blended.  Gradually add sugar, then brown sugar; beat 2 minutes, frequently scraping the bowl with rubber spatula.

 Beat in oil and vanilla. Reduce speed to low; add flour mixture and beat about 1 minute, until smooth, frequently scraping the bowl.

   Fold in carrots, walnuts, raisins and pineapple with juice.

   Pour batter into pans. Bake for about 40 minutes, until a toothpick inserted in center of the cake, comes out clean, with a few moist crumbs attached.  Cool cake completely before frosting with Cream Cheese Frosting, (recipe below).

Cream Cheese Frosting

8 oz cream cheese, softened

8 Tblsp. unsalted butter softened

4 cups powdered sugar

2 tsp vanilla

   In a large bowl, with mixer on low speed, blend the butter and cream cheese together.  

Whip for 8 minutes.

 Add the powdered sugar a cup at a time until blended.

 Add the vanilla and blend, then increase speed to medium.

 Beat 1 minute, or until smooth and fluffy.

 

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Delicious Carrot Cake and Cream Cheese Frosting
Delicious Carrot cake on MyHumbleHomeandGarden.com
Course Dessert
Servings
Ingredients
Carrot Cake - Moist Delicious!
Cream Cheese Frosting
Course Dessert
Servings
Ingredients
Carrot Cake - Moist Delicious!
Cream Cheese Frosting
Delicious Carrot cake on MyHumbleHomeandGarden.com
Instructions
Cake:
  1. Preheat oven to 350º Line the bottom of two round 9-inch cake pans with parchment paper. Set aside.
  2. In a medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.
  3. In a large bowl, with the mixer, beat eggs until blended. Gradually add sugar, then brown sugar; beat 2 minutes, frequently scraping the bowl with rubber spatula.
  4. Beat in oil and vanilla. Reduce speed to low; add flour mixture and beat about 1 minute, until smooth, frequently scraping the bowl.
  5. Fold in carrots, walnuts, raisins and pineapple with juice.
  6. Pour batter into pans. Bake for about 40 minutes, until a toothpick inserted in center of the cake, comes out clean, with a few moist crumbs attached. Cool cake completely before frosting with Cream Cheese Frosting, (recipe below).
Cream Cheese Frosting
  1. In a large bowl, with mixer on low speed, blend the butter and cream cheese together. Whip for 8 minutes. Add the powdered sugar a cup at a time until blended. Add the vanilla and blend, then increase speed to medium. Beat 1 minute, or until smooth and fluffy.
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Best Burger Ever!

Best Burger Ever!

Best Burger Ever

1 pound hamburger meat

1 teaspoon salt

1 teaspoon pepper

1/4 teaspoon garlic powder

1 medium onion

1 egg

Buns or Bread

Butter for toasting buns or bread

 Best Burger Ever! on MyHumbleHomeandGarden.com

  The hamburger meat is key to the best burger.  We buy ours at Sam’s. When we first bought the hamburger there, I couldn’t believe there could be such a huge difference in flavor, but there is. Buy the best you can.

 

   First, take a pound of hamburger meat and sprinkle with one teaspoon of salt, one teaspoon of pepper, and one-quarter teaspoon of garlic powder.  Add one small egg or just the yolk of a large egg.   Then grate a third to half of a medium sized onion and add to the meat and seasoning.  (Cut the rest of the onion into slices and set aside.)  Mix together gently.  Shape your patties.

 

   Preheat your skillet or grill.  My skillet is stainless steel, so I use Pam Olive Oil spray to coat the bottom before heating it.   When your skillet or grill is hot and ready, place the patties on it and cook to desired doneness.  When the patties are done on one side, I put the onions around the outside of the pan to cook.  You can use a separate skillet to cook them or wait until the burgers are done and use the same skillet.  When Dave grills the burgers, I usually cook the onions in a skillet on the stove.

 

  While the burgers are cooking, spread softened butter on your hamburger buns or on both sides of pieces of bread and toast in a skillet. You don’t have to do this, but it makes the sandwich so much better! 

 

   I shaped those first patties into squares to match the bread pieces.  When they were done, I placed a piece of buttery toasted bread on two plates, added a cooked patty to each, (The meat we get from Sam’s usually has very little grease and  there is no need to drain after cooking.) piled on cooked onions, and topped with another piece of bread.

   

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Best Burger Ever!
Best Burger Ever on MyHumbleHomeandGarden.com
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Best Burger Ever on MyHumbleHomeandGarden.com
Instructions
  1. The hamburger meat is key to the best burger. We buy ours at Sam's. When we first bought the hamburger there, I couldn't believe there could be such a huge difference in flavor, but there is. Buy the best you can.
  2. First, take a pound of hamburger meat and sprinkle with one teaspoon of salt, one teaspoon of pepper, and one-quarter teaspoon of garlic powder. Add one small egg or just the yolk of a large egg. Then grate a third to half of a medium sized onion and add to the meat and seasoning. (Cut the rest of the onion into slices and set aside.) Mix together gently. Shape your patties.
  3. Preheat your skillet or grill. My skillet is stainless steel, so I use Pam Olive Oil spray to coat the bottom before heating it. When your skillet or grill is hot and ready, place the patties on it and cook to desired doneness. When the patties are done on one side, I put the onions around the outside of the pan to cook. You can use a separate skillet to cook them or wait until the burgers are done and use the same skillet. When Dave grills the burgers, I usually cook the onions in a skillet on the stove.
  4. While the burgers are cooking, spread softened butter on your hamburger buns or on both sides of pieces of bread and toast in a skillet. You don't have to do this, but it makes the sandwich so much better!
  5. I shaped those first patties into squares to match the bread pieces. When they were done, I placed a piece of buttery toasted bread on two plates, added a cooked patty to each, (The meat we get from Sam's usually has very little grease and there is no need to drain after cooking.) piled on cooked onions, and topped with another piece of bread.
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Best Pumpkin Cheesecake

Best Pumpkin Cheesecake

 

Best Pumpkin Cheesecake

                                                        Crust:                                                              

   Preheat oven to 325°
2 cups Gingersnap Cookie crumbs (about 8-ounces)
1/2 cup finely chopped Pecans
4 Tblsp. melted unsalted Butter
2 Tblsp. Brown Sugar
1 tsp. ground Cinnamon

 Filling:

3 Tblsp. all-purpose Flour
1-1/2 tsp. ground Ginger
1 tsp. ground Cinnamon
1/4 tsp. grated Nutmeg
1/4 tsp. Salt
4 (8-ounce) pkg. Cream Cheese (room temperature)
1-1/2 cups Sugar
1 (15-ounce) can Pumpkin Puree
3 Tblsp. Bourbon
2 Tblsp. Vanilla Extract
4 large Eggs (room temperature)

 

**For Serving, You’ll Also Want:

   Whipped Cream


   Caramel Sauce (I made Ree Drummond’s Caramel Sauce.  It takes about 10 minutes to make this sauce.  Quick, easy, and the BEST Tasting Caramel Sauce I have ever had!)  

           You’ll need brown sugar, half-and-half, butter, salt, and vanilla extract.

               

  Crust –

 Process gingersnaps in the bowl of food processor until finely ground.  Add the pecans, the melted butter, brown sugar, and cinnamon. 

Process until combined and the mixture holds together.

Transfer mixture to a 10″ springform pan. *With a heavy-bottomed glass, press mixture onto the bottom and about 1″ up the sides of the 10″ springform pan.

*You don’t have to, but I use parchment paper on the bottom so there is no possibility of the crust sticking to the pan.  After the cheesecake has been baked and cooled, slide the cheesecake off of the removable bottom onto your palm, peel off the parchment and set on serving plate.

 

   Bake the crust until lightly set, about 10 minutes.  Set aside to cool.

Filling –

    Using an electric mixer, beat cream cheese, and sugar in the bowl for a couple of minutes until the mixture is light and fluffy.

 

   Add pumpkin, bourbon, vanilla, and the flour mixture to the batter and mix well.

 

   Add the eggs, one at a time, beating after each addition.

 

   Pour the batter into the prepared springform pan, set in a bain-marie, or hot water bath, and bake at 325° for 1 hour and 20 minutes.

   Prop the oven door open slightly and allow to cool for an hour.  Remove from the oven and the hot water bath, cover and refrigerate overnight.Best Pumpkin Cheesecake Ever! on MyHumbleHomeandGarden.com

    Remove from the refrigerator and transfer to a serving plate.  Serve with caramel sauce and a dollop of whipped cream.  Yum!

 

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Best Pumpkin Cheesecake
Love pumpkin pie? This pumpkin cheesecake will blow your mind!
Best Pumpkin Cheesecake Ever! on MyHumbleHomeandGarden.com
Course Dessert
Prep Time 30 minutes
Cook Time 80 minutes
Servings
Ingredients
Course Dessert
Prep Time 30 minutes
Cook Time 80 minutes
Servings
Ingredients
Best Pumpkin Cheesecake Ever! on MyHumbleHomeandGarden.com
Instructions
  1. Crust - Process gingersnaps in the bowl of food processor until finely ground. Add the pecans, the melted butter, brown sugar, and cinnamon. Process until combined and the mixture holds together. Transfer mixture to a 10" springform pan. *With a heavy-bottomed glass, press mixture onto the bottom and about 1" up the sides of the 10" springform pan. Bake the crust until lightly set, about 10 minutes. Set aside to cool. Filling - Using an electric mixer, beat cream cheese, and sugar in the bowl for a couple of minutes until the mixture is light and fluffy. Add pumpkin, bourbon, vanilla, and the flour mixture to the batter and mix well. Add the eggs, one at a time, beating after each addition. Pour the batter into the prepared springform pan, set in a bain-marie, or hot water bath, and bake at 325° for 1 hour and 20 minutes. Prop the oven door open slightly and allow to cool for an hour. Remove from the oven and the hot water bath, cover and refrigerate overnight.
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Mushroom Appetizer

Mushroom Appetizer

8 ounces baby Bella mushrooms

2 Tblsp. butter

1/2 cup chopped onion

2 cloves garlic, minced

1 – 1/2 tsp. snipped fresh thyme or 1/2 tsp. dried thyme

1/2 tsp. salt

1/2 tsp. pepper

Sourdough Bread

Olive oil

In a large skillet cook mushrooms, onion, garlic, thyme, salt, and pepper in hot butter until tender.

 Lightly drizzle olive oil on both sides of slices of sourdough bread and grill until lightly brown on both sides.  They will have the nice grill marks if placed on your grill, but you can also lightly toast them in a pan on the stove.

 Spoon the cooked mushroom mixture on toasted or grilled sourdough bread and enjoy the best mushroom appetizer you have ever had!

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Mushroom Appetizer
The best mushroom appetizer you have ever had!
Course Appetizer
Servings
Ingredients
Course Appetizer
Servings
Ingredients
Instructions
  1. In a large skillet cook mushrooms, onion, garlic, thyme, salt, and pepper in hot butter until tender. Lightly drizzle olive oil on both sides of slices of sourdough bread and grill until lightly brown on both sides. They will have the nice grill marks if placed on your grill, but you can also lightly toast them in a pan on the stove. Spoon the cooked mushroom mixture on toasted or grilled sourdough bread and enjoy the best mushroom appetizer you have ever had!
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Beef Barbecue

 

Beef Barbecue

3 pounds Beef Chuck Roast

1-1/2 cup Water

1 Onion quartered

2 Celery Tops

1 tsp. Salt

8 Peppercorns

1 Bay Leaf

Place the chuck roast, water, onion, celery tops, salt, peppercorns, and bay leaf into a crockpot and cook on high for 6 hours.

 

Remove the meat from the crockpot and shred.

Strain the broth and pour into a saucepan.

Add:

   1 large  chopped Onion

   1/2 cup chopped Celery

   1/2 cup shredded Carrots

Simmer on the stove top for 15 minutes.

 

Add the following to the broth and vegetables and stir well:

   3 Tblsp. Red Wine Vinegar

   2 Tblsp. Brown Sugar

   4-1/2 Tblsp. Worcestershire

   1-1/2 Tblsp. Dijon Mustard

   1-1/2 Tblsp. Lemon Juice

   1-1/2 cups Catsup

   2 tsp. Salt

   1/2 tsp. Pepper

 

Return the shredded meat to the crock pot.  Pour the broth mixture over the shredded meat and cook for an additional 1/2 hour.

 

Serve on hamburger buns.

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Beef Barbecue
Course Main Dish
Servings
Ingredients
Strain the broth and pour into a saucepan. Add chopped onion, celery, and carrots. Simmer on stove top 15 minutes.
Add the following to the broth and vegetables and stir well:
Course Main Dish
Servings
Ingredients
Strain the broth and pour into a saucepan. Add chopped onion, celery, and carrots. Simmer on stove top 15 minutes.
Add the following to the broth and vegetables and stir well:
Instructions
  1. Return the shredded meat to the crock pot. Pour the broth mixture over the shredded meat and cook for an additional 1/2 hour. Serve on hamburger buns.
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Homemade Burger Buns – Made with a Bread Machine

Homemade Burger Buns –Made with a Bread Machine

3/4 cup water

2 Tblsp. butter, cut into eight pieces*

1 large egg, beat slightly

3-1/2 cups  flour

1/4 cup sugar

1-1/4 tsp. salt

1 Tblsp. yeast

 

Pour the water, the pieces of butter, the egg, the sugar and salt into the bucket of the bread maker.  Add the flour and top with the yeast.

 

Turn the bread machine on and program for the dough setting.  

 

When the dough is finished, place dough on cutting board and cut in half.  Cut each half into 4 or 6 pieces, depending on whether you want 12 medium size or 8 larger buns.  

 

Shape each piece into a ball and flatten.  Place on lightly oiled baking sheet, parchment-lined, or Non-Stick Reynold’s Wrap-lined baking sheet.

 

Cover with a kitchen towel and allow to rise for 1 hour.  The buns should look puffy.

 

Melt 3 tablespoons of butter.  Brush the tops of the buns with half of the butter.

 

Bake in a pre-heated 375° oven.   

Bake the 12 medium sized buns 12 – 15 minutes.

Bake the 8 larger size buns 15 – 18 minutes.

 

Remove the buns from the oven and brush the tops with the remainder of the butter.

 

 

* If the butter is cold, cutting it into pieces makes it easier for it to combine.

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Homemade Burger Buns - Made with a Bread Machine
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Pour the water, the pieces of butter, the egg, the sugar and salt into the bucket of the bread maker. Add the flour and top with the yeast.
  2. Turn the bread machine on and program for the dough setting.
  3. When the dough is finished, place dough on cutting board and cut in half. Cut each half into 4 or 6 pieces, depending on whether you want 12 medium size or 8 larger buns.
  4. Shape each piece into a ball and flatten. Place on lightly oiled baking sheet, parchment-lined, or Non-Stick Reynold's Wrap-lined baking sheet.
  5. Cover with a kitchen towel and allow to rise for 1 hour. The buns should look puffy.
  6. Melt 3 tablespoons of butter. Brush the tops of the buns with half of the butter.
  7. Bake in a pre-heated 375° oven. Bake the 12 medium sized buns 12 - 15 minutes. Bake the 8 larger size buns 15 - 18 minutes.
  8. * If the butter is cold, cutting it into pieces makes it easier for it to combine.
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Delicious Homemade Beef Stew

Delicious Homemade Beef Stew
Beef Stew Recipe

The Best Homemade Beef Stew Recipe on My Humble Home and Garden.com

 2 pounds stewing beef *

1/2 cup flour

3 Tblsp. olive oil

1 large onion, chopped

1 can (14.5 oz.) petite diced tomatoes

3 cups water

3 tsp. salt

1/4 tsp. pepper

1 cup baby carrots

1 stalk celery

4 Yukon Gold potatoes with skins 

Cut beef into 1″ – 2″ pieces.  Dust lightly with flour.

 Heat oil in a dutch oven.   Add beef gradually and brown on all sides, remove.

 Saute onions in drippings, (add more olive oil if needed,) until soft.

Add browned beef, tomatoes, water, salt, and pepper.

Bring to a boil.  Lower the heat, cover, and simmer for 35 minutes.

Cut carrots in half.  Slice celery into small pieces.  Cut potatoes into about 1″ cubes. Add to pan.  

Bring back to a boil.  Cover the pan and turn down to simmer for 25 minutes.

I always serve this with my homemade rolls.  Recipe here ►Homemade Rolls

* We often have venison and use it instead of the beef.  It is delicious, too.

 
Print Recipe
Delicious Homemade Beef Stew
This is the best, most tender beef stew you have ever had! Prepare to be amazed!
Course Main Dish
Prep Time 15 minutes
Cook Time 1 hour
Servings
people
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Cut beef into 1" - 2" pieces. Dust lightly with flour. Heat oil in a dutch oven. Add beef gradually and brown on all sides, remove. Saute onions in drippings, (add more olive oil if needed,) until soft. Add browned beef, tomatoes, water, salt, and pepper. Bring to a boil. Lower the heat, cover, and simmer for 35 minutes.
  2. Cut carrots in half. Slice celery into small pieces. Cut potatoes into about 1" cubes. Add to pan. Bring back to a boil. Cover the pan and turn down to simmer for 25 minutes. I always serve this with my homemade rolls. Recipe here ►Homemade Rolls * We often have venison and use it instead of the beef. It is delicious, too.
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Meatballs In Light Tomato Sauce

Meatballs In Light Tomato Sauce on MyHumbleHommeandGarden.com

Meatballs in Light Tomato Sauce

1-1/2 pounds ground beef

1-1/2 cups fresh bread crumbs – (3 slices fresh bread)

1 large egg

1/4 tsp. ground black pepper

Salt

2 Tblsp. olive oil (more if needed)

1 large onion, cut into thin wedges 

1 cup mini carrots, sliced

1 celery stalk, sliced

1 can (14.5 ounces) diced tomatoes

1/4 cup dry white wine

1/2 tsp. dried basil

1 Tblsp. chopped fresh parsley

2 tsp. grated lemon peel

Mix the ground beef, fresh bread crumbs, egg, pepper, 1 teaspoon of salt, and 1/2 cup of water in a large bowl.    Shape this mixture into meatballs of uniform size.  (I usually divide the mixture into fourths and divide each of those into four pieces.)  You can make them bigger or smaller but adjust the cooking time.

In a large skillet, brown the meatballs on all sides.  Don’t overcrowd the skillet. Brown half and remove to a plate and brown the other half, if necessary.  Remove the meatballs after browning.

 Add the vegetables to the drippings in the skillet and cook for 10 minutes.  Stir often.  Add the tomatoes with juice, wine, basil, and 1/2 teaspoon of salt.  Add the meatballs to the vegetable mixture in the skillet.  Heat to boiling over high heat.  Reduce heat, cover and simmer for 15 minutes or until the meatballs are done.

 

Serve over pasta, (We like thin spaghetti.),  and garnish with chopped fresh parsley and lemon zest.

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Meatballs In Light Tomato Sauce
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Mix the ground beef, fresh bread crumbs, egg, pepper, 1 teaspoon of salt, and 1/2 cup of water in a large bowl. Shape this mixture into meatballs of uniform size. (I usually divide the mixture into fourths and divide each of those into four pieces.) You can make them bigger or smaller but adjust the cooking time.
  2. In a large skillet, brown the meatballs on all sides. Don't overcrowd the skillet. Brown half and remove to a plate and brown the other half, if necessary. Remove the meatballs after browning.
  3. Add the vegetables to the drippings in the skillet and cook for 10 minutes. Stir often. Add the tomatoes with juice, wine, basil, and 1/2 teaspoon of salt. Add the meatballs to the vegetable mixture in the skillet. Heat to boiling over high heat. Reduce heat, cover and simmer for 15 minutes or until the meatballs are done.
  4. Serve over pasta, (We like thin spaghetti.), and garnish with chopped fresh parsley and lemon zest.
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Breakfast Casserole

Breakfast Casserole on MyHumbleHomeandGarden.com

Breakfast Casserole

In a 9″ x 13″ casserole dish, layer:

 

6 slices of buttered bread – cubed

1 pound sausage – browned

2 cups cheddar cheese – shredded

Mix together:

2 cups milk

1/2 tsp. dried mustard

1/2 tsp. salt

1/8 tsp. pepper

5 eggs – beaten

 

Pour over the bread cubes, sausage, and shredded cheese.


Refrigerate overnight.

 

Bake at 350° for 30 – 35 minutes.

* The pictures above were taken when the recipe was halved.  

You may note the square baking dish.

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Breakfast Casserole
Servings
Ingredients
In a 9" x 13" casserole dish, layer:
Mix together:
Servings
Ingredients
In a 9" x 13" casserole dish, layer:
Mix together:
Instructions
  1. Pour milk mixture over the bread cubes, sausage, and shredded cheese.
  2. Refrigerate overnight. Bake at 350° for 30 - 35 minutes.
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Beef Steamed Dumplings

Beef Steamed Dumplings

Beef Steamed Dumplings

Dough:

2 cups flour

1/2 tsp salt

3/4 cup boiling water

1/4 cup cold water

   In a medium sized bowl, combine the flour, salt, and the boiling water, stirring constantly with a fork.  Add the cold water and using your hands, mix, and form into a ball.  Cover the bowl and set aside.

Meat filling:

2 Tblsp. hoisin sauce

1 tsp. cornstarch

1 cup finely chopped bok choy

1/2 cup shredded carrot

2 Tblsp. thinly sliced green onion

2 Tblsp. snipped fresh cilantro

1/4 tsp salt

3/4-pound lean ground beef

 

*Cabbage leaves for lining the steamer

   Stir the hoisin sauce and the cornstarch together in a mixing bowl.  Add the vegetables and the salt and mix well.  Add the beef and mix well.  Using a one and a half-inch ice-cream scoop, (equal to about 1 tablespoon) make about 28 little meatballs.

    Divide the dough in half and keep half covered in the bowl.  Using the remaining half, cut the dough into 14 equal pieces and roll each into a ball.  On a floured surface, shape the balls into flat 3-inch circles.  Place a meatball into the middle of a dough circle and bring edges up around the filling.  Flatten the bottom of the dumpling a little.  Repeat, using the remainder of the dough.

    Place dumplings in the steamer, which has been lined with cabbage leaves, to prevent sticking.  To prevent sticking together, the dumplings should not be touching each either.  In a large pot or Dutch oven, bring water to a boil.   Place the bamboo steamer over the boiling water.  Dumplings should not be touching the water.  Cover and steam for 16 – 18 minutes.

Serve warm with the soy dipping sauce below.

Soy Dipping Sauce:

1/4 cup rice vinegar

1/4 cup soy sauce

Combine vinegar and soy sauce.  Serve in individual dipping bowls with a sprinkle of chopped green onion on top.Delicious Beef Steamed Dumplings on MyHumbleHomendGarden.com

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Beef Steamed Dumplings
These Beef Steamed Dumplings are good as an appetizer but my family actually like them as a main course, too.
Appetizers - Beef Steamed Dumplings on MyHumbleHomeandGarden.com
Course Appetizer
Cuisine Chinese
Servings
dumplings
Ingredients
Dough
Meat Filling
Soy Dipping Sauce
Course Appetizer
Cuisine Chinese
Servings
dumplings
Ingredients
Dough
Meat Filling
Soy Dipping Sauce
Appetizers - Beef Steamed Dumplings on MyHumbleHomeandGarden.com
Instructions
  1. In a medium sized bowl, combine the flour, salt, and the boiling water, stirring constantly with a fork. Add the cold water and using your hands, mix, and form into a ball. Cover the bowl and set aside.
  2. Stir the hoisin sauce and the cornstarch together in a mixing bowl. Add the vegetables and the salt and mix well. Add the beef and mix well. Using a one and a half-inch ice-cream scoop, (equal to about 1 tablespoon) make about 28 little meatballs.
  3. Divide the dough in half and keep half covered in the bowl. Using the remaining half, cut the dough into 14 equal pieces and roll each into a ball. On a floured surface, shape the balls into flat 3-inch circles. Place a meatball into the middle of a dough circle and bring edges up around the filling. Flatten the bottom of the dumpling a little. Repeat, using the remainder of the dough.
  4. Place dumplings in the steamer, which has been lined with cabbage leaves, to prevent sticking. To prevent sticking together, the dumplings should not be touching each either. In a large pot or Dutch oven, bring water to a boil. Place the bamboo steamer over the boiling water. Dumplings should not be touching the water. Cover and steam for 16 - 18 minutes.
  5. Serve warm with the soy dipping sauce below.
  6. Combine 1/4 cup rice wine vinegar and 1/4 cups soy sauce. Serve in individual dipping bowls with a sprinkle of chopped green onion on top.
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