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Celebrate with us, Nomadic turns..

by Nomadic Display 8. October 2010 20:08

 
  See how we can make you STAND OUT at your next event
                          NOMADIC DISPLAY TURNS 35!
Today Nomadic celebrates 35 years of being a market leader in high-quality custom modular and portable display solutions, graphics and rentals for trade shows events and mobile presentations. To usher in the fall season and celebrate our 35th birthday we thought we’d let you in on our exclusive family recipe, Janet’s Yummy Pumpkin Cake. 

You can enjoy this delightful pastry with your friends and family during Sunday Night Football or pair it with your morning cup of coffee. 
Follow the simple steps below and you will be sinking your teeth into moist pumpkin cake that has undertones of nutmeg and cinnamon satisfying even the most sophisticated palate! 

Visit our website to see why Nomadic is the leader in custom displays
                                            Janet's Yummy Pumpkin Cake


Ingredients
1box of Duncan Hines Yellow Cake Mix                          
¼ Cup of Water  
4 eggs
½ Cup of vegetable oil                                                                                   
1 Can of Libby's pumpkin puree (16oz)   
1 ½ tsp of Cinnamon
¾ Cup of Sugar  
½ tsp of Nutmeg                                              

Enjoy Janet's Yummy Pumpkin CakeDirections
Combine
all of the ingredients in a large mixing bowl and stir 2 – 3 minutes. 

Pour batter in a greased tube pan
Bake at 350 degrees for one hour
Let cool for 10-15 minutes before you spread icing (optional)
Recommended: If you are a sweet tooth like me, you might want to spread cream cheese frosting on top of the Pumpkin cake once it has fully cooled.

"Family Recipes" Rahmapfelkuchen

by Nomadic Display 3. September 2010 20:29
Enjoy your weekend with this tasty treat. Try the following dessert recipe from our Nomadic’s “Family Recipes” book.  Enjoy it with your family and friends this Labor Day Weekend.

Rahmapfelkuchen (Apple and Rum Custard Cake)
by Mark Brauer

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Crust                                                                  Filling
1 1/2 C   Flour, unbleached, unsifted                  1/2 C       Bread Crumbs, soft
5 Tbsp   Sugar                                                     2 Tbsp    Butter or Margerine
1 Tbsp   Lemon Peel, grated                               4 C          Apples; tart, sliced
2/3 C     Butter or Margerine                                1 Tbsp    Lemon Juice
1            Egg yolk, large                                      1/4 C       Sugar
1 Tbsp   Milk                                                       1/4 C        Raisins
                                                                            1/4 C       Rum
                                                                            3              Eggs; large, beaten
                                                                            1/3 C       Sugar
                                                                            1 3/4 C    Milk

Crust
To make the crust, mix flour, sugar and lemon peel. Cut in butter or margerine until mixture resembles coarse crumbs. Add egg yolk and 1 Tbsp of milk; mix gently to form a dough.

Pat into bottom of a 10-inch springform pan that has sides only greased. Press dough up sides of pan for 1 inch.

Filling
Soak raisins in rum for 1/2 hour before using.

Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 C of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples.

Bake in a preheated 350º oven for 15 minutes.

Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum.

Pour custard over apples and bake for 45 to 60 minutes at 350º until custard is set. Cool completely before serving. Do NOT remove springform pan until cool.


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"Family Recipes" a medley of tasty and refreshing salads for the summer

by Nomadic Display 19. June 2010 00:22
Start your summer with a tasty and refreshing treat. Try the following salad recipes from our Nomadic’s “Family Recipes” book.  Enjoy them with your family and friends this summer.

Tim's Tenderloin Hot Spinach Salad
Steakby Tim
20 oz     Tenderloin Steak (20 oz)
30 oz     Fresh Washed Organic Spinach
8 oz       Fresh Cucumber
1            Portabella Mushroom, large
20          Fresh Grape Tomatoes
20          Fresh Pitted Kalamata Olives
1/4         Red Onion
2 ybsp    Garlic, Minced
1/2 cup   Extra Virgin Olive Oil
1/3 cup   Balsamic Vinegar
Grill Tenderloin to preference (medium rare) and thinly slice. Heat a large saucepan to medium temperature and pour in Olive Oil and Balsamic Vinegar. Add minced Garlic, Cucumber, Portabella Mushroom, Red Onion, Grape Tomatoes and heat for 3-5 minutes at medium temperature. Add spinach and Tenderloin slices and stir until spinach reduces. Serve immediately.


My Mom’s Family Favorite Shrimp Salad
Shrimpby Susan Brauer
1/2 lb       Shell pasta
1 lb          Cooked shrimp
1/2 cup    French dressing
1 ½ cup   Pineapple chunks
1/4 cup    Diced green pepper
2/3 cup    Mayo
1 tsp        Salt
Cook shell pasta and drain. Add shrimp and French dressing – toss to coat. Chill covered. Drain French dressing and add all other ingredients.


Nashville Salad
Applesby Todd Austin of Advent
Dressing
1/2 cup    Sugar
1/4 cup    Cider vinegar
1 tsp        Salt
1 cup       Olive oil
1 tsp        Dry mustard
1 tsp        Paprika
1 tsp        Celery salt

Salad
1 head      Romaine lettuce
1/2 cup     Walnuts, chopped
1 head      Red leaf lettuce
1/4 cup     Bleu Cheese, crumbled    
2               Red apples, chopped
Blend all salad ingredients. Pour dressing over salad before serving.

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"Family Recipes" Korean Beef Short Ribs

by Nomadic Display 28. May 2010 21:38
The World’s Best Korean Beef Short Ribs
5 lbs         Short ribs, Korean style (thinly sliced)
½              Onion, big
1 ½           Garlic cloves, crushed
4 stalks     Scallions
¾ “            Ginger piece, fresh
¼ C          Ginger Ale, plus another ¼ c of Ginger Ale for later
½” slice    Kiwi-smooshed (works as a tenderizer)
1 ½ C       Soy Sauce
½ C          Sesame oil
¾ C          Sugar, plus another 1/3 C of sugar
8 pkgs      Splenda
1 Tbsp      Black pepper plus 1 tsp
2 Tbsp      Sesame seeds, crushed   
Marinade
Roughly chop onion. Peel and wash garlic cloves. Trim and wash scallions. Peel piece of ginger. Place onion, garlic, scallions and ginger piece in food processor and make it soft and mushy.
  • Add ginger ale to food processor to make it really mushy.
  • Pour contents into large mixing bowl.
  • Add smooshed Kiwi slice.
  • Add soy sauce. Stir.
  • Add sesame oil. Stir.
  • Add sugar. Stir.
  • Add Splenda packets. Stir.
  • Add black pepper. Stir.
  • Add crushed sesame seeds. Stir.
  • Add another ¼ C ginger ale. Stir.
Meat
Wash and rinse the short ribs to clean. Lightly stretch out each short rib to help thin out each piece- but not so much that you tear the meat.

Let short ribs soak in marinade for at least 2 hours or as long as overnight. Grill and eat.

Have a great Memorial's Day weekend!

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"Family Recipes" Rack of Lamb with Walnut Crust

by Nomadic Display 3. April 2010 00:03
Rack of Lamb With Walnut CrustWalnut_Rack_Lamb

2 Lamb Racks (french boned)
1 Tbsp Vegetable Oil
Salt
Ground White Pepper
2 Tbsp Dried Rosemary
1 Cup Walnuts, whole
1/2 Tsp Garlic Powder
1 Egg
2 Tbsp Dijon Mustard
2 Garlic Cloves, minced

To prepare the racks of lamb: Heat the vegetable oil in sauté pan over high heat. Season the racks of lamb with salt and pepper. Sear the racks on all sides until nicely browned. Remove racks to a platter and allow to cool enough to handle. At this point, pre-heat the oven to 400°.


To make the walnut crust: Put dried rosemary in to a food processor and pulse several times to grind. If you don't do this, the rosemary pieces will be too large. Add walnuts, 1/4 teaspoon of salt and 1/2 tsp of white pepper and garlic powder. Pulse several times until mixture is the consistency of breadcrumbs. Pour mixture onto a large platter.


To make the mustard mixture: In a dish, combine the egg, mustard and 2 cloves of minced garlic. Mix well with a fork until egg and mustard are completely incorporated.


To coat the racks of lamb: Line a baking sheet with parchment paper or foil. Once racks are cool enough to handle, place 1 rack in the mustard mixture and coat all sides. Next, place the coated rack into the walnut mixture and coat all sides. Next, place the coated rack into the walnut mixture and coat well. Using your hand, press the walnut mixture firmly onto the coated rack. Transfer rack to the baking sheet. Repeat steps for each rack. You can prepare this meal to this point and place in the refrigerator until ready to cook.


To cook: Place the racks of lamb into the oven and roast for 20 minutes till medium rare. I use a temperature probe in one of the racks, and remove meat from oven when it registers between 125° and 130°. Remove from the oven and let stand for 5-10 minutes before cutting.


Yield: 6-8 servings.


John McMillen: Exhibit Solutions, Inc.

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Nomadic Display "Family Recipes": A Green Dessert to Celebrate St. Patrick's Day

by Nomadic Display 18. March 2010 00:32
Irish Delight

1 1/2 C Flour
1/2 C Pecans
1 1/2 C Powder Sugar
2 Pkgs Pistachio Instant Pudding (Royal)
1 1/2 Margarine Stick
12 oz Soft Cream Cheese
3 C Milk
  Cool Whip

FIRST LAYER
Press flour, margarine and pecans together and bake at 350º until golden brown. Then Cool.

SECOND LAYER
Cream together cream cheese and powder sugar and spread on top of 1st layer.

THIRD LAYER
Blend pistachio pudding and milk until thick and pour over 2nd layer.

FOURTH LAYER

Top 3rd layer with Cool Whip and sprinkle chopped pecans on top

Refrigerate for 24 hours and Enjoy.
Happy St. Patrick's Day
Shamrock

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