Fat Frog Diary

 Oriental Marinade What can I say about this one? It's unconventional? Not really. Just not used much. If you happen to have rice wine vinegar, that really ups the ante on authenticity, but it's not a screaming necessity.  This again is from Tupperware to showcase their special marinade container, but it isn't necessary. A Ziploc bag is all you really need, but I would put the bag with the marinade in a container while in the refrigerator, just in case it leaks. 

 I might have published this before, but it bears repeating.  This recipe is very versatile. Change out the fruit according to what you can find in the market or even the frozen fruit section of grocery stores.  You can also change out the shape by changing the mold from the recommended loaf pan to whatever you have handy. I personally collect those copper-colored gelatin molds you find in thrift stores and garage sales, but the new silicone molds offer a wealth of opportunities. Even individual molds can make serving much easier.  A dollop of whipped topping and a sprinkle of edible glitter finishes the dessert in moments. Voila! You look like a star and note that even vegans might enjoy this dish. 

 BASIC MARINADE At the time of this post, it's almost Labor Day, and I'm thinking grilling out! This go-to recipe will make your planning easier for this "one last blowout before fall" for most folks.  This original recipe is from Tupperware and was included when they released a marinating container that allows the cook to rotate the food inside easily. Note this recipe goes with beef, pork or chicken. 

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 Let's make this quick and easy. We all get surprised by that last minute "I need a cake now!" moment. A quick dash to the pantry may reveal nothing that can be used. With this recipe, you can throw a multitude of cakes together with minor additions like chocolate chips and flavors. I highly recommend keeping flavors handy beyond vanilla extract, such as Torani flavored syrups. Yellow or White Cake 5 cups all-purpose cake mix 1-1/4 cups milk 1 tsp vanilla extract (or any other flavored extract or syrup you want) 3 eggs (or for white cake, whites only) Preheat oven to 350F (175C) Generously grease and lightly flour two 8-or 9-inch round cake pans or one 13x9 baking pan.  In a large bowl, combine cake mix, milk and vanilla. Beat with electric mixer on high speed for one minute. Scrape batter from side of bowl with a rubber spatula. Beat on high one minute longer. Add eggs one at a time, beating well after each addition until the batter is creamy. Pour batter into pan(s).  B

  Instant Pot Applesauce with No Peeling Required 8 Apples --mix them up. I used 4 Honeycrisp and 4 Granny Smith. Make sure you have about 2 lbs of apples. 1 cup water (required for the Instant Pot to function) 1/8 cup sugar (Add more if desired) 1/2 t. cinnamon 1/4-1/2 t. cardamom (optional) Read this whole recipe before beginning. Core and quarter the apples. Do not cut smaller than quarters if you intend to remove the skins later. While cutting, add freshly cut quarters to a bowl of cold water with a few tablespoons of lemon juice to prevent browning. Make sure they are all submerged in the lemon water at least once. Put the apples and the rest of the ingredients in the Instant Pot. You may use the lemon water as your required 1 cup of water, if desired. If you're nervous about that little water, you can add up to one cup more, but be aware your applesauce may be looser than you want. Close and seal the lid. Set to Pressure Cook for 4 minutes. Use NPR (Natural Pressure Release)

 You know when you drop the just-purchased groceries on the counter? Do you wearily put away the perishables, trudge to the pantry to put away the non-perishables, then walk away thinking you've done all you can?  Think again. You can save a great deal of time and money by NOT putting away the vegetables just yet. Instead, get out the freezer bags, a Sharpie, a chef's knife, a cutting surface, and maybe these from Amazon:  Amazon.com - OTURGC Baggy Sandwich Racks Holder，Food Storage Bags Clip-Ideal Plastic Kitchen Gadget, No Hassle Cooking Solutions(4 Pack), 4pcs, Green… Optional but recommended: food processor with the chopping blade, a bowl for composting scraps and a trashcan nearby. If you have a deep freezer, you're set. If you don't, please keep in mind what space considerations you need to make. It might be time to clean out the freezer of the remains of the quart of freezer burned ice cream and the frozen store-bought lasagna from six months ago that no one will

We all dream of cool, creamy desserts that don't require a lot of hard work in the kitchen when the temperatures of summer climb higher than the blazing sun at noon. This just may become your go-to dessert since it doesn't have to be cherry. Blueberry and peach work just as well. In fact, any fresh fruit with a light 1:1 syrup would probably work. Cherry Dream Pie 3 egg yolks 1 14-oz can sweetened condensed milk 1/3 cup lemon juice 1 graham cracker pie crust  1 can (21 oz) cherry pie filling 1. In a medium bowl, beat egg yolks. Stir in sweetened condensed milk and lemon juice. Pour into pie crust.  2. Bake at 325F for 25 minutes. Cool for 1 hour, then refrigerate until set or at least 3 hours.  3. Top with pie filling and serve.  Store any leftovers in the refrigerator.