Tuesday, December 3, 2013

Best Banana Bread

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Yield: 3 large loaves
Rating: 9/10

Cinnamon-Sugar mix:
1/4 c white sugar
1 tsp ground cinnamon

3/4 c butter, softened
3 c white sugar
3 eggs
5-6 very ripe bananas, mashed
16 oz sour cream
2 tsp vanilla
2 tsp ground cinnamon
1/2 tsp salt
3 tsp baking soda
4 1/2 c flour
Walnuts, chopped (optional)

Preheat oven to 300 degrees.  Grease three large loaf pans (I use butter-flavored Crisco).  

In a small bowl, create cinnamon-sugar mix.  Sprinkle half of this mixture into the bottom of the pans.  This makes a sweet and lightly crunchy crust on the bread.  Yum!

Cream together the butter, sugar, eggs, and vanilla.  Add bananas and sour cream.

In a separate bowl, combine flour, cinnamon, baking soda, and salt.  Use a whisk to avoid flour clumps in your bread.

Combine wet and dry ingredients and divide into prepared loaf pans.  Sprinkle the remaining cinnamon-sugar mixture on top of the batter.  Bake for one hour and 15 minutes or until a toothpick comes out clean.

Allow to cool slightly in pans and then turn out onto cooling racks.


Original recipe credit: Luci Taylor, friend of a friend
Modified by: Teishi Kennedy, IBurnedIt.blogspot.com

Thursday, November 28, 2013

Rigatoni with Steak Sauce

Difficulty: Easy
Prep Time: 15 min
Cook Time: 30 min
Yield: 6 servings
Rating: 9/10

4 Tb olive oil
2 (12-ounce) rib-eye steaks, cut into bite-size cubes
Salt and pepper
1 onion, finely chopped
2 carrots, peeled and thinly sliced
1 tsp minced garlic
1 tsp dried oregano
1 (26-ounce) jar marinara sauce (Favorite: Trader Joe's Arrabiata Sauce)
16 ounce rigatoni pasta
Parmesan cheese

Heat 2 Tb of oil in a heavy, large frying pan over high heat.  Sprinkle the steaks with salt and pepper.  Cook the steaks until they are brown but slightly rare in the center.  Transfer the steak to a plate and set aside.  

Add 2 Tb of oil to the same pan.  Saute the onions and carrots until the onions are translucent, about 8 minutes, with additional salt and pepper, to taste.  Add the garlic and oregano, and saute for 1 minute.  Add the sauce.  Cover and simmer over medium-low heat to allow the flavors to blend, about 10 minutes.

Meanwhile, bring a large pot of salted water to boil over high heat.  Add the rigatoni and boil until tender but still firm to the bite, about 10 minutes.  Drain.

Toss the cooked rigatoni with the simmering sauce.  Add steaks and any accumulated juices from the steaks.  Toss.  Sprinkle generously with Parmesan cheese and serve.


Original recipe credit: Giada De Laurentiis, Food Network
Modified by: Teishi Kennedy, iburnedit.blogspot.com