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Post by April B. on Feb 9, 2003 12:36:51 GMT -6
Chocolate Kahula Cake
Prep Time: 25 Servings: 18
1 (18.25 oz.) Devil's Food Cake Mix 1 small (1 oz.) box sugar free, instant chocolate pudding mix 1 cup nonfat vanilla yogurt 1/4 cup canola oil 1/3 cup skim milk 1 large egg 3 large egg whites 1/3 cup Kahlua liqueur 1/3 cup semisweet chocolate chips Cocoa
Directions
Preheat oven to 350F. Coat a 13x9-inch baking pan with nonstick cooking spray and dust with cocoa. Place all ingredients except chocolate chips in a large bowl. Beat with mixer for 2 minutes or until well blended. Stir in chocolate chips. Pour batter into prepared pan and bake for 50 minutes, or until toothpick inserted in middle comes out clean. Cool before cutting.
Calories: 205 Protein: 3 g Sodium: 209 mg Cholesterol: 13 mg Fat: 8 g Carbohydrates: 31 g Exchanges: 2 Bread/Starch; 1-1/2 Fat
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Post by April B. on Feb 9, 2003 11:48:14 GMT -6
Bourbon ball
1/2 c. butter or margarine
1 c. confectioners sugar
4 tbsp bourbon
1 c. finely chopped pecans
1 lg. pkg semisweet chocolate chips
1 tbsp paraffin
Cream butter and sugar. Add bourbon and pecans. Shape into small balls; put on waxed paper. Refrigerate for at least 30 minutes. Melt chocolate chips and add paraffin. Dip balls into cooled chocolate and place on waxed paper to harden.
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Post by April B. on Feb 9, 2003 11:44:52 GMT -6
Espresso Rum Balls
Rum balls are a holiday favorite and a box of them can make a wonderful gift. These rum balls are especially good because they are easy to assemble and they are less intoxicating than other recipes.
For the Rum Balls 3 cups of vanilla wafers, chopped [about one package] 1/2 cup of chopped nuts [preferably pecans] 1/3 cup of light or dark rum 2 shots of espresso 3 tablespoons of honey 11/2 tablespoons of cocoa powder
For the coating 3 zipper-style plastic bags
First Bag 3/4 cup of powdered sugar
Second Bag 3/4 cup of powdered sugar 1 tablespoon of cocoa powder
Third Bag 3/4 cup of chopped nuts
Put the vanilla wafers in a food processor. Make sure that they are finely chopped, if there are large pieces, you will end up with lumpy rum balls.
Put the walnuts in the food processor. Chop these to a fine chop also. Make sure to separate some of the walnuts for the coating.
Combine the chopped wafers, chopped walnuts, espresso, rum, honey and cocoa powder into a large bowl. Mix thoroughly.
Wash your hands well before beginning. Place a small amount of the batter in your palm and roll it into a ball shape. These rum balls are very rich, so make sure that you make the balls very small. Place a ball into one of the three ziploc bags that you have prepared for the coating. Zip the bag shut and shake the bag so that the rum ball is thoroughly coated. Remove the rum ball and set aside.
TIPS: Place the coated rum balls on an ungreased cookie sheet covered with a sheet of wax paper. Let the rum balls breath for at least an hour before attempting to store/package them. The rum balls will mellow over the course of the next few days. They do not need to be refrigerated, but they must be stored in an airtight container. If refrigerated, the coating may need to be reapplied.
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Post by April B. on Feb 9, 2003 11:43:22 GMT -6
Rum Ball Recipe (24 servings)
2 tblsp cocoa 1 cup powdered sugar 1/4 cup rum 2 tblsp light or dark corn syrup 2 1/2 cups vanilla wafer cookies finely crushed 1 cup of finely chopped pecans
Sift together cocoa and powdered sugar Combine and stir in rum with the corn syrup Add and mix in vanilla wafers and pecans, make sure to mix well Roll ingredients together into 1 inch balls, yes with your hands I like to dip each ball into powdered sugar, sprinkles, or shaved coconut for variety Put a maraschino cherry in the middle of the rum ball for taste of cherry
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Post by April B. on Feb 9, 2003 11:42:27 GMT -6
Rum Balls
3 cups Vanilla Wafer Crumbs 1 cup Icing Sugar 1/2 cup Ground Pecans 1/3cup Water 1/4 cup Icing Sugar 3 tbsp Cocoa 3 tbsp Corn Syrup 2 tsp Rum Extract
Mix the vanilla wafer crumbs, pecans, cocoa, 1 cup icing sugar, corn syrup, water and rum extract together. Roll the dough into 1 inch balls then roll in the remaining icing sugar. Store covered for about one week before serving.
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Post by April B. on Feb 9, 2003 11:41:32 GMT -6
Mocha Rum Balls
2 cups crushed vanilla wafers 1 1/4 to 1 1/2 cups icing sugar 1 cup finely chopped almonds 2 Tbsp cocoa powder 1 1/2 tsp instant coffee crystals 1/2 tsp cinnamon, optional
Layer ingredients into a 1 quart jar, tamping down layers to eliminate air gaps.
Label Cooking Instructions:
Place contents of jar into a bowl. Add 4 to 5 tablespoons rum, espresso, and/or coffee. Form into small balls. Roll in icing sugar. Place on a cookie sheet to dry. Store in airtight container.
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Post by April B. on Feb 7, 2003 22:26:28 GMT -6
Chocolate Yogurt Mousse
2 1/2 cups nonfat plain yogurt 2 tablespoons unsweetened non-alkalized cocoa powder 1/4 Cup water 1 cup sugar 4 large egg whites, at room temperature 2 ounces semisweet chocolate 1 tablespoon confectioners' sugar 1/2 teaspoon vanilla extract Cocoa powder, for garnish
Preparation:
1.Line a plastic coffee filter with a double layer of cheesecloth and place it over a glass measuring cup. Spoon the yogurt into the filter. Cover loosely with plastic wrap and allow the yogurt to drain in the refrigerator overnight. 2.Place 1/4 Cup of the drained yogurt "cheese" in a small bowl. Cover the bowl with plastic wrap and refrigerate. Place the remaining yogurt cheese in a large bowl. Whisk in the cocoa powder, 1 tablespoon at a time, until well-blended. Set aside. 3.In a heavy, small saucepan, combine the water and sugar. Cook over medium-low heat, stirring with a wooden spoon, for 3 to 4 minutes, or until the sugar dissolves. Dip a clean pastry brush in warm water and brush the side of the pan to remove any clinging sugar crystals. Raise the heat to medium and bring the mixture to a boil. Cook the mixture for 8 to 10 minutes, or until the syrup reaches 240°F (soft ball stage) on a candy thermometer. When the syrup reaches 225°F on the candy thermometer, start preparing the beaten egg whites. 4.In a grease-free 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at low speed until frothy. Gradually increase the speed to high and continue beating until soft peaks start to form. At this point the sugar syrup should register 240°F on the thermometer. While continuing to beat at medium-low speed, gradually pour the sugar syrup down the side of the bowl into the beaten egg whites. Continue beating for 3 to 5 minutes, or until the mixture is cool and forms soft, glossy peaks when the beaters are lifted. 5.Melt the chocolate according to the directions in the Chocolate Melting Tips. Transfer the melted chocolate to a medium bowl. 6.Whisk about 1 cup of the mounted egg whites into the melted chocolate to lighten it. Whisk the lightened chocolate into the yogurt/cocoa mixture until completely blended. Using a large balloon whisk or rubber spatula, fold one-third of the egg whites into the chocolate mixture to lighten. Fold in the remaining egg whites. 7.Divide the chocolate mousse evenly among six dessert glasses.
Refrigerate the desserts until serving.
Garnish the mousses:
1.Remove the reserved yogurt cheese from the refrigerator. Sift the confectioners' sugar over the yogurt and whisk until smooth. Whisk in the vanilla. Before serving, spoon about 1 tablespoon of the sweetened yogurt onto each mousse and sprinkle with cocoa powder if desired.
Serves 6
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Post by April B. on Mar 14, 2003 9:50:16 GMT -6
Chocolate Doberge Cake For the batter: 2 cups cake flour, sifted 1 teaspoon baking soda 1 teaspoon salt 10 tablespoons butter 1-1/2 cups sugar 3 eggs, separated, whites beaten until stiff 1 cup buttermilk 1-1/2 (1-ounce) squares unsweetened chocolate, melted 1-1/4 teaspoons vanilla 1 teaspoon almond extract For the filling: 2-1/2 cups evaporated milk 2 (1-ounce) squares semi-sweet chocolate 1-1/4 cups sugar 5 Tablespoons flour 4 egg yolks 2 tablespoons butter 1-1/4 teaspoon vanilla 1/4 teaspoon almond extract For the frosting: 1-1/4 pounds sugar (about 3 cups) 1 cup evaporated milk 2 ounces bittersweet or unsweetened chocolate 4 tablespoons butter 1 teaspoon vanilla Preheat oven to 300°F. Grease and flour 2 nine-inch round cake pans. In a medium bowl, sift the flour, soda, and salt 3 times. Cream the margarine and sugar in a large mixing bowl, and add egg yolks, one at a time. Gradually alternate adding the flour mixture and buttermilk, then add chocolate and mix well by beating about 3 minutes. Fold in the 3 beaten egg whites, vanilla, and almond extracts. Bake for 45 minutes or until done. After the cake cools, carefully split each layer into thirds to make 6 thin layers. To make the filling, put milk and chocolate in a saucepan and heat until chocolate is melted. In a bowl, combine sugar and flour. Make a paste by adding hot milk chocolate by Tablespoons to the sugar and flour, then return to saucepan. Stir over medium heat until thick. Add 4 egg yolks all at once and stir rapidly to completely blend. Cook 2 or 3 minutes more. Remove from heat, and add butter, vanilla, and almond extract. Cool and spread on cake, layering as you go. Do not spread on top layer. For frosting, combine sugar and milk in a heavy saucepan, and bring to a boil, stirring constantly. Reduce heat and simmer for 6 minutes without stirring. Remove from heat and blend in chocolate. Add butter and vanilla and return to medium-low heat, cooking 1 or 2 minutes. Place in refrigerator to cool. Beat well, then spread on top and the sides of the cake. she didn't make one,but always bought one from a lady who made them and gave the money to the church,I sure sneaked in the dining room enough times for another piece.where is was stored in a glass cake pan covered it is to die for
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Post by April B. on Jan 6, 2003 12:19:08 GMT -6
Chocolate Mousse Four 1/2 cup servings
1 teaspoon un-flavored gelatin 1 tablespoon cold water 2 tablespoons boiling water 1/2 cup sugar 1/4 cup HERSHEY'S cocoa 1 cup (1/2 pint) cold whipping cream 1 teaspoon vanilla extract
In small cup, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. In small bowl, stir together sugar and cocoa; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is clear. Cool slightly. In small bowl, stir together sugar and cocoa; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; bat until well blended. Spoon into serving dishes. Refrigerate about 30 minutes before serving. Cover; refrigerate leftover desserts. Four 1/2 cup servings.
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Post by April B. on Jan 22, 2003 11:09:16 GMT -6
3 Musketeers Ingredients 3 cups granulated sugar 3/4 cup light corn syrup 3/4 cup water 1/8 teaspoon salt 3 egg whites 1/3 cup semisweet chocolate chips 2 bags milk chocolate chips (12-ounce bags) In a large saucepan over medium heat, combine the sugar, corn syrup, water, adn sal Heat, stirring, to boiling, then continue to cook, using a candy thermometer to monitor the temperature. Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this. When the sugar solution comes to 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed. Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes. At this point, add the semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added. When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan. Refrigerate until firm, about 30 minutes. With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars. Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat. Resting a bar on a fork (and using your fingers if needed), dip each bar into the chocolate to coat completely and place on wax paper. Cool till firm at room temperature, 1 to 2 hours. Makes 14 candy bars.
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Post by April B. on Dec 18, 2003 12:28:23 GMT -6
CHINESE CRISPY ROAST PORK 2 - 2 1/2 lbs fresh side of pork, lean, with skin. 1 teaspoon salt Marinade 1 tablespoon soybean condiment (Mein See) 1 tablespoon soy sauce 1/4 teaspoon salt 1 teaspoon sugar 1 clove garlic crushed 1 teaspoon fresh grated ginger Lay pork on a board skin side up and pierce all over with an ice pick. Rub salt into the pork on both sides and mix all of the ingredients for the marinade together. Place the meat on a broiling pan rack, meat side up, and rub with the marinade. Let stand for one hour. Heat the oven to 350, turn the meat skin side up and place the pan on the middle rack in the oven. Roast uncovered for 1 1/2 hours, piercing the skin in many places with an ice pick. Do this three or four times during the baking. Turn the oven on broil and broil the meat for 15 to 20 min until the skin is crisp. Just be careful and watch to make sure you don't burn it at this point.
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Post by April B. on Feb 21, 2003 13:57:50 GMT -6
Oriental Fish Fillets
2 lbs fish fillets 1 cup orange juice 2 Tbsp ketchup 1 Tbsp chopped parsley (fresh is best) Dash garlic powder 1/2 tsp pepper 1/2 tsp dried oregano (or 1/4 tsp fresh) 2 Tbsp Soya sauce 2 Tbsp melted butter 1 Tbsp lemon juice
Place fillets in a shallow baking pan. Combine remaining ingredients and pour over fish. Bake at 450 degrees for 15 minutes. Serves 4 -6 ;D
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Post by April B. on Feb 21, 2003 13:30:27 GMT -6
Deep Fried Date-Filled Won Tons 8 oz (225 g) pitted dates, finely chopped 1/4 cup (60 ml) chopped almonds, cashews, or walnuts 1 Tbs (15 ml) orange juice, or more if needed 1 tsp (5 ml) Chinese five spice powder* The zest if 1 lemon, finely grated 48 won ton wrappers* Oil for deep frying Powdered (confectioner's) sugar for dusting (optional) Ground cinnamon for dusting (optional) * Available in finer supermarkets and Asian specialty shops Mix together the chopped dates, nuts, orange juice, five spice powder, and lemon zest, adding more orange juice if necessary to make the mixture moist enough to hold together. Form the date mixture into small cylinders about 1/4 inch (5 mm) wide and 1/2 inch (1 cm) long. Place the date rolls diagonally on the won ton wrappers and roll up into a tube. Twist the ends of the tube, forming a shape like a Christmas cracker. Heat the oil to a temperature of 350F (180C) and fry in batches of 6 to 8 at a time, turning as necessary, until golden brown. Drain on paper towels and dust with powdered sugar and /or cinnamon if desired. Makes 48 fritters to serve 8 to 10.
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Post by April B. on Feb 20, 2003 10:51:36 GMT -6
SWEET RICE DUMPLINGS Serving Size 9 Breakfast, Vegetarian 3 c. Water 1 1/2 c. Sweet brown rice, uncooked 1 Pinch Sea salt 3/4 c. Raisins 3/4 tsp. Cinnamon 2 1/2 c. Shelled walnuts The Japanese call these rice dumplings obagies. DIRECTIONS: Bring water to boil in a 2-quart saucepan. Add rice and salt, cover and reduce heat to medium. Cook for one hour. (Check to see if more water must be added to prevent sticking.) Remove from heat and let cool for 5 minutes. Preheat oven to 350 degrees F. Mix half the raisins and half the cinnamon into half of the rice and process mixture thoroughly through a grain mill. (If you do not have a grain mill, use a Champion Juicer with a grinder attachment or pound mixture into a paste in a wooden bowl.) Repeat with remaining rice, raisins and cinnamon. Place walnuts on a baking sheet and roast in oven and let cool. Coarsely grind or finely chop walnuts. Measure rice ito 2 1/2 tablespoon portions. Moisten hands and shape dumplings. Roll each dumpling in walnuts to coat. Serve immediately. Per 2 dumplings: 361 cal, 11 g prot, 21 mg sod, 38 g carb, 21 g fat, 0 mg chol, 36 mg calcium HINTS: To speed up cooking process, place rice in a pressure cooker with 2 1/4 cups of water and cook for 40 to 45 minutes. Remove from heat and let cool until pressure goes down. Dumplings can be stored in the refrigerator for several days. Reheat in oven when ready to serve.
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Post by April B. on Feb 10, 2003 13:30:55 GMT -6
Asian Marinade1/4c Soy Sauce 1 Tbs. Orange Marmalade 1 tsp. Ground Ginger Place ingredients in plastic bag add meat of your choice. Such as Chicken, Turkey and fish Seal bag close shake and let set in refrigerator for 30 minutes or more. Just grill, bake or broil your meat. Presto you've got a meal that will thrill everyone. ;D
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Post by April B. on Feb 10, 2003 10:54:40 GMT -6
Oriental Mushroom Soup Serves 8 46 calories per serving
½ pound fresh mushrooms 2 cans (10 3/4 ounces each) condensed beef broth 2 soup cans of water 3 Tbs. Soy sauce 1 c. celery, diagonally sliced 1 c. carrots, julienne strips ½ c. sliced onion rings 1 pkg. (10 oz.) Leaf spinach, thawed
Clean and slice mushrooms; set aside. Heat broth, water and soy sauce in large saucepan. Add celery, carrots and onions. Reduce heat, cover, and simmer for 5 minutes. Add spinach and reserved mushrooms; bring to a boil. Reduced heat, cover, and simmer for 5 minutes, or until vegetables are crisp-tender. ;D
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Post by April B. on Feb 10, 2003 9:15:59 GMT -6
Peking Hot And Sour Soup Yield: 1 Servings
2 ts corn starch 2 tb cider vinegar 1 cn vegetable broth with 1 1/2 -cup water 1 tb low sodium soy sauce 1/2 c water 1/2 ts sea salt 1/4 c dried wood ears (black -mushroom) 1/4 c dried golden needles (dried -lily flowers) 1/4 c tofu; cubed (about 1/2 small- ca 1/4 ts white ground pepper 1 tb scallions; minced (for -garnishing)
Boil water and soak wood ears and golden needles separately for about 15 minutes.
Break off hard pieces from wood ears and hard stems from golden needles, if any. Cut golden needles in halves and snap the large pieces of wood ears into smaller pieces. Wash and drain.
Mix the corn starch with 1/2 cup cold water. Stir until smooth. Mix vinegar and pepper. Mix vegetable broth and water. Add salt and soy sauce. Bring to a boil and add wood ears and golden needles. Boil 1 minute. Add tofu.
As soup boils, stir in the well-stirred corn starch mixture until it thickens.
Serve in bowl with vinegar and pepper. Garnish with scallions. Serve hot. Makes 4-6 portions.
1 portion: Cal 46.9, Fat 1.2g, Protein 30%, Carbo 48%,
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Post by April B. on Mar 14, 2003 12:50:43 GMT -6
Chicken Cashew Stir Fry 1 whole chicken breast, skinned, deboned and cut into 1/2-inch cubes 2 chicken thighs, skinned, deboned and cut into 1/2-inch cubes 6 oz. cashews 1/4 lb. broccoli 1/4 lb. snow pea pods 1/4 lb. mushrooms, cut into small pieces 1 green bell pepper, cut into thin strips 1 red bell pepper, cut into thin strips 1 small onion, cut into small pieces 1 clove garlic, crushed 3 T. hoisin sauce 2 T. cornstarch, to be mixed with 3 T. water 3 T. peanut oil, to cook cashews & chicken 1 T. peanut oil, in which to cook vegetables; to add to oil after cooking chicken Heat wok on medium-high heat. Pour oil around sides. Drop nuts into wok; stir fry until golden brown and remove from wok. Salt and pepper chicken to taste. Set wok heat on high. Stir-fry garlic in wok for five seconds, then add chicken and stir-fry until done, about six minutes. Remove chicken and place on place with nuts; set aside. Add remaining oil to wok; add vegetables and stir-fry until crisp and tender. Add hoisin sauce; return chicken and nuts to wok. Add cornstarch and water mixture; stir until thick and serve over rice.
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Post by April B. on Mar 5, 2003 11:48:08 GMT -6
chitterlings.comFrom: "Elvee O'Kelley" Subject: Shrimp Fried Rice Shrimp Fried Rice Makes 4 servings Ingredients 1 1/2 cups uncooked white rice 3 cups water 4 tablespoons vegetable oil 1 cup fresh bean sprouts 1/2 cup chopped onion 1 1/2 cups cooked medium shrimp, peeled and deveined without tail 1/4 cup chopped green onion 2 eggs, beaten 1 teaspoon salt 1/4 teaspoon ground black pepper 4 tablespoons soy sauce 1/4 teaspoon sesame oil Directions 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat,cover and simmer for 20 minutes. Set aside and allow rice to cool. 2 Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions. Mix well and cook for 3 minutes. 3 Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly. 4 Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.
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Post by April B. on Jan 22, 2003 11:15:26 GMT -6
PANFRIED TOFU WITH ORIENTAL GARLIC SAUCE
Source: Gourmet magazine - November 1992
Yield: 1 serving
1 (16 oz.) block extra-firm or firm tofu, rinsed 4 tsp. cornstarch 1 C. water 2- 3 T. soy sauce 1 T. cider vinegar 1 T. scotch 2 tsp. sugar 1/8 tsp. salt 2 1/2 T. vegetable oil 3 large garlic cloves, minced 1 (1-inch) cube peeled fresh ginger root, minced 1 tsp. Oriental sesame oil 1 scallion, minced 1 C. cooked rice as an accompaniment, if; desired
Cut the tofu crosswise into 4 slices and let the slices drain between a double thickness of paper towels for 20 minutes.
While the tofu is draining, in a small bowl dissolve the cornstarch in 1/4 cup of the water and stir in the remaining 3/4 cup water, the soy sauce to taste, the vinegar, the Scotch, the sugar, and the salt.
In a heavy saucepan heat 1 1/2 tablespoons of the vegetable oil over moderately high heat until it is hot but not smoking and in it stir-fry the garlic until it is pale golden, being careful not to let it burn. Add the gingerroot and stir-fry the mixture for 30 seconds. Stir the soy sauce mixture, add it to the garlic mixture, stirring, and bring the sauce to a boil, stirring. Simmer the sauce for 2 minutes, stir in the sesame oil, and keep the sauce warm.
In a nonstick skillet heat the remaining 1 tablespoon vegetable oil over high heat until it is hot but not smoking and in it brown the tofu on all sides, turning it with tongs and transferring it as it is browned to paper towels to drain. Divide the tofu between 2 plates and spoon the sauce over it. Sprinkle the scallion over each serving and serve the tofu with the rice.
Serves 2
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Post by April B. on Jan 22, 2003 11:37:22 GMT -6
Cashew Chicken servings 4
1 pound chicken ; breasts -- cubed 1 teaspoon salt 1 teaspoon cornstarch 3 green peppers -- cut into 1inch strips set above ingredients aside
sauce 2 Tablespoon soy sauce 1 Tablespoon soybean paste 1 Tablespoon sugar 2 Tablespoon rice wine vinegar 1/2 teaspoon salt
Mix the above ingredients well and set aside. Cook chicken in a little oil and minced garlic. When the chicken is no longer pink, add the bamboo shoots and the green pepper to the wok (or fry pan if you don't have a wok). Cook for a minute or two. Sprinkle a little of the rice wine vinegar over the Chicken/veggie mixture and cook another minute. Add nuts and cook another minute. Pour sauce over the contents of wok and cook until heated through. Serve over hot cooked rice with a nice side dish of Green Beans
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Post by April B. on Jan 22, 2003 11:41:56 GMT -6
Moo Goo Gai Pan Serving 4
1 lg whole chicken breast skinned halved lengthwise -- and drained boned 1 teaspoon instant chicken granules 1 can (8 oz) water chestnuts 1 cup fresh pea pods (snow peas) 3/4 cup water 1/2 cup fresh mushrooms 3 Tablespoon soy sauce 4 green onions -- (4 to 6) 2 Tablespoon dry sherry ginger root 4 teaspoon cornstarch 2 Tablespoon cooking oil 1 Tablespoon honey
Partially freeze chicken; thinly slice into bite-sized strips. In small mixing bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and instant chicken bouillon granules; mix well. Slice the drained water chestnuts; set aside. Halve the pea pods crosswise; set aside. Slice the mushrooms and the green onion; set aside. Grate 2 teaspoon gingerroot; set aside.
Heat the oil in wok over high heat. Add the chicken to wok and stir-fry 3 to 4 minutes. Remove chicken. Add more oil, if necessary. Stir-fry water chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes. Return chicken to wok. Stir the bouillon mixture and stir into chicken. Cook and stir until thickened and bubbly. Cover and cook 2 minutes more or until heated through. This ought to serve 4 to 6
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Post by April B. on Jan 30, 2003 17:06:21 GMT -6
Spicy Smoked Duck
Yield: 4 servings
1 frozen duckling, thawed 1/4 cup Kikkoman Lite Soy Sauce 1 teaspoon liquid smoke 1/2 teaspoon fennel seed, well-crushed 1/4 teaspoon black pepper 1/8 teaspoon ground cloves
Remove giblets and neck from duckling cavity. Wash duckling; drain and pat skin dry gently with paper toweling. Combine soy sauce, liquid smoke, fennel, pepper and cloves. Brush body cavity with sauce mixture. Place duckling, breast side up, on rack in roasting pan. Roast at 425ºF. 1 hour. Reduce heat to 350ºF. Continue roasting 45 minutes. Brush skin and cavity of duckling several times with sauce mixture during last 30 minutes of cooking time. Let stand 15 minutes before carving.
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Post by April B. on Apr 16, 2004 8:09:01 GMT -6
CHOCOLATE FRIED PIES 1/2 c. granulated sugar 1/4 c. flour 1 tbsp. unsweetened cocoa 1/2 c. milk 2 tbsp. butter 1/2 tsp. vanilla 2 c. biscuit mix 1/3 c. milk Cooking oil for shallow pan frying Powdered sugar FILLING: In saucepan combine sugar, flour, and cocoa. Stir in 1/2 cup milk and butter; cook and stir until bubbly. Cook 1 minute more. Stir in vanilla. Set aside. Let cool. Combine biscuit and 1/3 cup milk. Roll dough on a floured surface to 1/8" thickness, cut into 4" circles. Put 1 tablespoon of filling in center of circle. Fold over, press edges together with tines of fork. In skillet, heat 1" cooking oil to 375 degrees. Fry pastries, several at one time 2 minutes per side or until golden brown. Sprinkle with powdered sugar
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Post by April B. on Apr 13, 2004 11:48:27 GMT -6
Bananas Foster Bread Pudding 1 ea 10oz loaf stale French Bread 2 c Milk 2 c Heavy cream 2 c Sugar 8 T Butter, melted 3 ea Eggs 2 T Vanilla extract 2 c Chopped pecans 5 ea Sliced bananas Break bread into bite sized pieces. Combine all ingredients: mixture should be very moist but not soupy. Pour into buttered 9X9 baking dish. Place on middle rack of non-preheated oven. Bake at 350 degrees for approximately 1 hour and 15 minutes or until top is golden brown. Serve warm with bananas foster sauce. ````````````````` Bananas Foster Sauce 1 cup light brown sugar 1/2 cup heavy whipping cream 1 whole very ripe banana, mashed with a fork juice of one orange 1/2 teaspoon cinnamon 1 tablespoon dark rum 1 tablespoon creme de banana liqueur Melt brown sugar over medium heat in a skillet. Add orange juice and stir. Stir in mashed banana then add cinnamon, rum, and crème de banana (rum and crème de banana liqueur may be ignited to allow alcohol to burn off). Reduce heat to medium low and allow to reduce and thicken for about 4 minutes. Make 4 servings.
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Post by April B. on Apr 13, 2004 11:03:39 GMT -6
Fried Sweet Potato Pies Makes about 25 pies Ingredients 4-1/2 cups self-rising flour 3 tablespoons sugar 1/2 cup shortening 2 large eggs 1 cup milk Filling 3 cups mashed sweet potatoes 2 cups sugar 3 eggs, lightly beaten 1 (5-ounce) can evaporated milk 1/4 cup butter, melted 3 tablespoons all-purpose flour 1 teaspoon vanilla extract Oil for frying Confectioners' sugar Directions In a bowl, combine flour and sugar; cut in shortening until mixture resembles coarse crumbs. Combine eggs and milk; add to crumb mixture, tossing with a fork until a ball forms. Cover and chill several hours. In a large bowl, combine the seven filling ingredients; stir until smooth. Divide the dough into 25 portions. On a floured surface, roll each portion into a 5-inch circle. Spoon 2 tablespoons of filling on half of each circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Prick tops with a fork 4-5 times. In an electric skillet, heat 1/2 inch of oil to 375 degrees. Fry pies, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar if desired. Store in refrigerator.
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Post by April B. on Apr 13, 2004 10:58:28 GMT -6
From: "Kathy Henry" To: "chitterlings" <posts@chitterlings.com> Subject: Apple Crumb Pie
Apple Crumb Pie
5-7 large tart apples l -9" unbaked pastry shell l cup sugar, divided l tsp cinnamon 3/4 cup flour l/3 cup butter or margarine
Pare apples; cut in eights and arrange in unbaked pie shell. Sprinkle with l/2 cup of sugar mixed with cinnamon. Mix remaining sugar with flour; cut in butter until crumbly. Sprinkle over apples. Bake at 400 for 40 minutes or until apples are tender. Serves 6-8
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Post by April B. on Apr 1, 2004 12:02:13 GMT -6
Elvis Presley's Banana Pudding Recipe Make a pudding mixture by combining half a cup of sugar with half a cup of flour and a pinch of salt in the top of a double boiler. Stir in 4 egg yolks and 2 cups of milk. Cook over boiling water, stirring constantly, until it is thick. Cover the bottom and sides of a shallow Pyrex dish with vanilla wafers. Add a layer of thinly sliced banana, then another layer of vanilla slices. Pour on the pudding mixture and chill.
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Post by April B. on Apr 1, 2004 12:00:54 GMT -6
Chocolate Pie Ingredienets: 2/3 cup sugar 1/2 teaspoon salt 4 egg yolks 3 cups milk 2 Tbsp butter or margarine, softened 1 Tbsp vanilla extract 2 cups (12-oz. pkg.) dark chocolate chips, divided sweetened whipped cream or whipped topping (optional) 9" baked pie shell 1/3 cup cornstarch Preparation: Bake pie shell; cool. Stir together sugar, cornstarch and salt in 2 quart saucepan. Combine egg yolks and milk in container with pouring spout. Gradually blend milk mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Add 1-3/4 cups chocolate chips; stir until chips are melted and mixture is well blended. Pour into prepared pie shell; press plastic wrap onto filling. Cool. Refrigerate several hours or until chilled and firm. Garnish with whipped cream and remaining chocolate chips, if desired. 6 to 8 servings.
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Post by April B. on Apr 1, 2004 12:00:08 GMT -6
Bailey's Irish Cream Mousse Pie Ingredients: 3 eggs, separated 3/4 cup Bailey's Irish Cream 1 cup walnuts, chopped 1/8 tsp salt 2 cups Cool Whip shaved semisweet chocolate for topping Preparation: Beat egg yolks until lemon-colored. Add salt and Bailey's. Cook in top of double boiler until yolk mixture thickens. Cool. Beat egg whites until soft peaks form. Combine egg yolks, Bailey's mixture, egg whites, and 2/3 of the Cool Whip, with a folding motion. Fold in 3/4 cup of the nut meats. Pour into a baked pie shell. Cover with remaining whipped topping. Sprinkle with remaining nut meats and chocolate shavings. Freeze for 4 hours.
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