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Post by carnation037 on Jan 13, 2003 12:57:44 GMT -6
Apple Cranberry Crisp
Makes 1 - 8x8inch dish Prep time: 30 mins or less cook time: 30 - 35 min
1 1/2 cups QUICK COOKING Oats 1/2 cup brown sugar 1/3 cup all-purpose flour 1 Teaspoon ground cinnamon 1/3 cup butter flavored shortening, melted 1 tablespoon water 1 (16 ounce) can WHOLE BERRY cranberry sauce 2 tablespoons cornstarch 5 Granny Smith apples - peeled, cored and thinly sliced
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the oats, brown sugar, flour, and cinnamon. Stir in the melted shortening and water to form a crumbly mixture.
3. In a large saucepan, mix together the cranberry sauce and cornstarch. Bring to a boil, and then remove from heat. Stir in the apples. Spread into an 8x8 inch glass baking dish. Crumble the oat mixture over the apples.
4. Bake in the preheated oven for 30 to 35 mins, or until the apples are tender. Serve warm or at room temperature.
Servings per recipe: 6
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Post by carnation037 on Jan 15, 2003 8:54:20 GMT -6
Plum Tart
Crust: 1 c. flour 3/4 c. sliced almonds 1/4 c. sugar 1/8 tsp. salt 1/2 c. (1 stick) chilled unsalted butter, cut into 1/2-inch cubes 2 T. chilled whipping cream 1 lg. egg yolk
Crumble: 3/4 c. flour 1/2 c. almond paste (about 5 oz.), packed 1/2 c. golden brown sugar, packed 6 T. (3/4 stick) chilled unsalted butter, cut into 1/2" cubes 1/4 c. sliced almonds
Filling: 2 1/4 lb. plums (about 12), halved, pitted, thinly sliced 1/2 c. sugar 2 T. plus 2 tsp. cornstarch
For Crust: Blend first flour ingredients in processor until nuts are finely ground. Add butter; process until mixture resembles coarse meal. Add cream and yolk. Blend, using on / off turns, until dough comes together. Press over bottom and up sides of 11" diameter tart pan with removable bottom. Pierce all over with fork. Chill at least 2 hours and up to 1 day. Preheat oven to 400F. Bake crust until golden, pressing with back of fork every 5 minutes. Transfer crust to rack; cool. Reduce oven temperature to 375F. For filling: Combine all ingredients in medium bowl; toss to blend well. Sprinkle 3/4 c. crumble over cooled crust. Top with plums. Sprinkle with remaining crumble. Bake tart until filling bubbles thickly and top is golden, about 40 minutes. Cool 10 minutes. Push up pan bottom to release tart. Cool. (Can be made 8 hours ahead. Let stand at room temperature) Serves 10-12.
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Post by carnation037 on Jan 16, 2003 9:15:51 GMT -6
Rich Date Pastry Squares
1/2 cup dairy sour cream 1 3-ounce package cream cheese -- softened 1 8-ounce package chopped dates or pitted dates -- snipped 1 teaspoon ground cinnamon 1/2 cup warm water (105 to 115F) 1 package Fleischmann's® Active Dry Yeast 1 cup butter or margarine -- softened 1/2 cup warm milk (105 to 115F) 2 eggs 1 tablespoon sugar 5 cups all-purpose flour Frosting
FROSTING 1 cup powdered sugar -- sifted 1 tablespoon milk (1 to 2 tablespoons) 1/2 teaspoon vanilla extract
In small bowl, beat sour cream and cream cheese until smooth. Stir in dates and cinnamon; reserve. Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in butter, milk, eggs, sugar, and 2 cups flour. Stir in enough remaining flour to make soft dough. Cover bowl; let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; turn out onto lightly floured surface. Divide dough in half, roll one half to fit greased 15- × 10-inch baking pan. Place dough in pan. Spread evenly with date mixture to within 1/2-inch of edges. Roll remaining half to 15- × 10- inches; place on filling. Press edges to seal. With scissors, snip surface of dough through to filling to allow steam to escape. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375F for 30 to 35 minutes or until done. Cool cake in pan on wire rack. Drizzle with Frosting. Cut into 24 squares. Yield: 24 servings.
Frosting: Combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and 1/2 teaspoon vanilla extract. Beat until smooth.
Per Serving: 243 Calories; 11g Fat (39.4% calories from fat); 4g Protein; 33g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol; 100mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
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Post by carnation037 on Jan 17, 2003 22:29:24 GMT -6
also diabetic
Strawberry Trifle
1 (2.9-oz.) pkg. custard dessert mix 2 cups skim milk 1 egg yolk, well beaten 1/2 tsp. pure orange extract OR 2 tbsp. Grand Marnier 1 pint ripe, fresh strawberries (or other fresh fruit in season) Sugar substitute equivalent to 1 tbsp. sugar 1 cup nondairy light whipped topping, thawed, divided 24 vanilla wafers
Stir custard mix into 2 cups skim milk in a small heavy saucepan. Add beaten egg yolk. Stirring constantly, cook over medium heat just until mixture comes to a boil. The mixture will be thin. Remove from heat. Stir in Grand Marnier or orange extract. Pour custard into a bowl; refrigerate uncovered, for 20 minutes or until it is cool and only softly set. While custard is cooling, slice strawberries, reserving 6 with hulls for garnish. Mix sliced strawberries with the sweetener. Gently fold 1/2 cup whipped topping into the custard with a rubber spatula. Arrange 16 vanilla wafers, round side toward glass, on bottom and around sides of a medium-sized glass dessert bowl. Spread half of the strawberries over the cookies. Gently spoon on half of the custard. Arrange the remaining 8 cookies in a layer on top of custard; add layers of sliced strawberries with liquid and custard. Cover trifle with plastic wrap; chill at least 2 hours. At serving time, top trifle with remaining 1/2 cup whipped topping. Garnish with reserved strawberries. Makes 6 Servings (3/4 cup each).
One 3/4-cup serving equals: 190 Cal; 4 g Total Fat (2 g Sat Fat); 32 g Carb; 35 mg Cholesterol; 170 mg Sodium; 5 g Protein; 1.5 g Fiber. ++++ Exchanges: 1 Fruit; 1/2 Lowfat Milk; 1/2 Starch; 1 Fat.
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Post by carnation037 on Jan 18, 2003 21:51:41 GMT -6
Strawberry Rhubarb Amaretti Crisp
Fruit filling: 1 quart strawberries, washed, hulled, quartered, patted dry 1 pound rhubarb cut into 1 inch pieces (~ 3 1/2 cups) 2 tsp fresh lemon juice 1/2 cup sugar 1 1/2 tablespoons cornstarch 1/2 tsp ground cinnamon Amaretti topping: 1/2 cup cold, unsalted butter 1/2 cup all-purpose flour 1/4 cup sugar 1/2 cup toasted almonds 1 2/3 cups coarsely crushed amaretti cookies
Preheat oven to 350° F and place oven rack in center of oven. Lightly butter a shallow, 2-quart baking dish. To make fruit filling, in a large mixing bowl combine strawberries, rhubarb, and lemon juice. Sprinkle with sugar, cornstarch, and cinnamon, toss until evenly covered. Pour fruit mix into prepared baking dish. For the amaretti topping, in a large mixing bowl combine the butter, flour, and sugar with a hand-held pastry blender. Add butter, toasted almonds, and crushed cookies. Mix well. Spread amaretti topping over fruit filling. Bake in 350° F oven 40-45 minutes or until fruit is bubbly. Rhubarb will be tender when pierced. If topping becomes too brown before rhubarb is done, cover lightly with foil. Serve warm, with vanilla ice cream if desired. Serves 8.
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Post by carnation037 on Jan 18, 2003 21:50:47 GMT -6
Sour Cream Rhubarb Squares
1/2 cup white sugar 1 tablespoon butter or margarine 1 1/2 cups packed brown sugar 1 egg 1 teaspoon baking soda 1 cup sour cream 1/2 cup chopped nuts 1 teaspoon ground cinnamon 1/2 cup shortening 2 cups all-purpose flour 1/2 teaspoon salt 1 1/2 cups rhubarb, cut into 1/2 inch pieces
Preheat oven to 350F°. Grease and flour 13"x9"x2" inch pan. Mix sugar, nuts, melted butter and cinnamon until crumbly and set aside. In a separate bowl, cream together brown sugar, shortening and egg. Add flour, soda and salt to creamed mixture alternately with sour cream. Stir in rhubarb. Pour mixture into pan and sprinkle with reserved topping. Bake for 45 to 50 minutes. Cut in squares and serve warm or cool.
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Post by carnation037 on Jan 18, 2003 21:49:58 GMT -6
Rhubarb Strawberry Nut Tart
Brown Butter Sugar Crust: 1 1/2 sticks unsalted butter 2 c all-purpose flour 1/4 c granulated sugar 1/2 t salt 1 lemon, finely grated zest 3 egg yolks, hard-cooked, chill & mash 1 large egg 2 T water
To prepare the crust: In a small saucepan melt the butter and watch carefully, cook for about 5 minutes, shaking the pan occasionally, until the butter turns golden. Pour into a small heatproof bowl and resolidify in the refrigerator or freezer until firm. Then cut into small pieces. In a food processor combine the flour, sugar, salt and lemon zest. Add the hard-cooked egg yolks and process until incorporated into the flour. Add the whole egg and process; add just enough water to hold the dough together. DO NOT OVERWORK THE DOUGH OR IT WILL BE TOUGH. (You can also combine the dough by hand.) Spray a 9-inch deep-dish pie pan or quiche dish with vegetable cooking spray (e.g., PAM). Press the dough onto the bottom and up the sides of the pan. Set aside.
Filling: 1 c walnuts, hazelnuts or pecans, finely ground 1 c granulated sugar 1/4 c all-purpose flour 1 T grated orange zest 2 c rhubarb, cut in 1/2" pieces 2 c whole small strawberries, or halved larger strawberries Spread the nuts over the dough in the pan. Combine the sugar, flour, orange zest, rhubarb and strawberries in a bowl. Set aside while preparing the topping.
Topping: 1/2 c firmly packed brown sugar 1 t ground cinnamon 1 c all-purpose flour 1/2 c unsalted butter,softened Combine the brown sugar,cinnamon and flour. Add the butter and work together to form coarse crumbs. Set aside. Stir the fruit and pour into the crust. Sprinkle the topping over the filling and place tart on a baking sheet. Place on the lowest oven rack of a preheated 400°F. oven and bake 50 minutes, until the juices are bubbly and the crust is browned. Serves: 10-12
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Post by carnation037 on Jan 18, 2003 21:48:50 GMT -6
Country Rhubarb Dessert
2 cups fresh rhubarb, in 1/2" piece 1 cup flour 1/2 cup butter, softened 1/3 cup confectioner's sugar 3 eggs 1 1/4 cups sugar 1/4 cup flour 1 teaspoon baking powder 1 teaspoon vanilla 1/4 teaspoon salt whipped cream strawberries, for garnish
Blend flour and softened butter until like coarse crumbs. Add confectioner's sugar. Press into buttered 9" square pan or 10x7x1/2" rectangular pan. Bake at 350° for 15 minutes until golden. While crust is baking, beat eggs. Add 1 1/4 cup sugar, very gradually. Beat until very light and fluffy, 5 minutes on High with electric mixer. At low speed, add flour, baking powder, vanilla and salt. Fold in rhubarb with spatula. Pour over baked crust. Spread evenly. Bake at 350°F for 40 minutes until light brown and top feels dry. Serve cooled, with whipped cream and strawberries.
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Post by carnation037 on Jan 18, 2003 21:48:13 GMT -6
Rhubarb Strawberry Cobbler
Filling: 1 1/4 c sugar 3 T flour, all purpose 1 1/2 t cinnamon 1 1/2 t orange rind 6 c rhubarb, coarsely chopped 3 c strawberries, sliced
In large bowl, combine sugar, flour, cinnamon and orange rind. Add rhubarb and strawberries, toss well. Spread mixture in 13 x 9 in. baking dish. Bake in 400°F oven 10 minutes.
Topping: 1 1/2 c flour, all purpose 3 T sugar 1 1/2 t baking powder 1/2 t baking soda 1/4 t salt 3 T margarine, chilled 1 c buttermilk
In large bowl, combine flour, sugar, baking powder, baking soda and salt. Using fingers or two knives, cut in margarine until mixture resembles small peas. With fork, stir in buttermilk just until soft dough forms. Drop by tablespoonfuls in 12 mounds on top of hot fruit filling. Bake in 400°F oven 25 minutes or until topping is golden brown and has risen.
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Post by carnation037 on Jan 18, 2003 21:47:33 GMT -6
Rhubarb Raisin Crumble
1 1/2 lb rhubarb, 1-inch slices 1/4 c strawberry preserves 1/4 c raisins 1/2 tb orange zest, finely minced or grated 1 c granola maple syrup to taste
Combine ingredients in a heatproof pan 13x8x2 inches. The combined ingredients will seem dry; don't be concerned; the rhubarb will give up considerable liquid as it cooks. Place pan in a cold oven, set temperature to 375°F, and bake uncovered for 15 minutes. Stir and continue baking until rhubarb is tender but still firm, about 10 to 15 minutes more. Add maple syrup to taste if more sweetness is desired.
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Post by carnation037 on Jan 18, 2003 21:46:55 GMT -6
Spiced Raspberry Rhubarb Cobbler
Filling: 1 cup sugar 2 1/2 tsp cornstarch 1 tsp cinnamon 1 1/2 tsp grated fresh ginger 1/8 tsp ground cardamom 2 lbs fresh rhubarb, diced (6 cups) 14 oz fresh raspberries 1/2 Tbs butter
In a saucepan combine sugar, cornstarch, cinnamon, ginger and cardamon. Add rhubarb and combine t horoughly. Add butter. Set over medium heat, stirring continually until rhubarb cooks and starts to thicken (5 minutes). Remove from heat and gently fold in fresh raspberries. Pour into ramekins or gratin dishes.
Cobbler Dough:
1 1/4 cups flour 2 tsp sugar 1 tsp baking powder 1 tsp grated orange peel 1 tsp grated fresh ginger Pinch of salt 5 Tbs butter, chilled and diced small 2/3 cup buttermilk
Preheat oven to 375°F. Combine combine first 6 ingredients. With a pastry blender or your fingers, quickly cut the butter into the flour mixture until it resembles coarse meal. Combine all but 1 tablespoon of the buttermilk with the dry ingredients. Stir just until moistened. Knead the mixture gently in the bowl just until it holds together. On a lightly floured surface, gently pat, or roll the dough until it is 3/8" thick and cut out desired shapes. Transfer the biscuits to the top of the fruit and brush with remaining buttermilk. Bake for 30 minutes. Turn oven down to 350°F and continue baking another 10-15 minutes until golden brown and fruit is bubbling.
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Post by carnation037 on Jan 18, 2003 21:46:12 GMT -6
Rhubarb and Apple Cobbler
Rhubarb and Apple Mixture: 1 pound rhubarb, sliced thinly on the bias 1 pound Rome or McIntosh apples, sliced thinly 2 tablespoons lemon juice 2 tablespoons unbleached flour 2 tablespoons cornstarch 1/2 cup honey 1/2 cup apple juice 1 teaspoon salt Combine all ingredients in a mixing bowl
Cobbler Topping: In a separate bowl combine the following: 2 cups whole wheat flour 4 egg whites (or 1/2 cup egg substitute) 1/2 cup nonfat yogurt or buttermilk 1/2 cup apple juice or honey
Place rhubarb mixture in an 8 by 8 baking pan and spoon the cobbler topping mixture over the top. Bake the cobbler in a 375°F oven for 20 to 25 minutes. Serve warm. May be served as is, or drizzle some nonfat unsweetened yogurt over the top. Yield: 6 or more servings
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Post by carnation037 on Jan 18, 2003 21:45:33 GMT -6
Pear Rhubarb Cobbler
Filling: 1 pk frozen rhubarb (10 ounces) 3 ripe pears, any variety 2 tb water 1/4 c sugar * 2 tb cornstarch 1/4 ts cinnamon 1 tb cinnamon candies (red hots) 1/8 ts salt 1 1/2 tb butter or margarine
Crust: 1 1/4 c biscuit mix 1 tb sugar 2 tb melted butter 1/2 c milk * Note: If rhubarb is unsweetened, increase sugar to 2/3 cup.
FILLING: Thaw package of rhubarb. Wash, core, and peel pears; cut into 1/2-inch cubes. Add to rhubarb along with water. Combine sugar, cornstarch, cinnamon, cinnamon candies, and salt. Add to fruit mixture. Pour into greased 8-inch square baking dish. Dot with butter. Cover and bake in hot oven (400°F) 10 minutes, or until bubbling. CRUST: Combine biscuit mix and sugar; add butter and milk. Mix with a fork. Drop by spoonfuls on hot fruit mixture. Sprinkle additional sugar on top. Continue baking until biscuit is done, 15 to 20 minutes.
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Post by carnation037 on Jan 18, 2003 21:45:01 GMT -6
Orange Rhubarb Cobbler
3/4 cup granulated sugar 6 tablespoons cornstarch 1/2 cup water 2 tablespoons butter, melted, (divided use) 1/2 teaspoon ground nutmeg or mace 8 cups chopped naval orange flesh, drained well (7 to 9) 2 cups diced fresh rhubarb 1 cup old fashioned oats 1/2 cup firmly packed light, brown sugar 2 tablespoons orange juice Preheat oven to 450°F.<br> Combine sugar, cornstarch and water in saucepan. Bring to boiling; cook, stirring, 3 minutes. Mixture will be thick. Stir in 1 tablespoon butter and nutmeg or mace. Combine orange and rhubarb in 13 x 9 x 2 inch baking dish. Pour cornstarch mixture over; combine. Combine oats, brown sugar, juice and remaining 1 tablespoon butter. Sprinkle over fruit. Bake in lower third of preheated oven for 25 to 35 minutes or until hot and bubbly and topping is golden brown.
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Post by carnation037 on Jan 18, 2003 21:44:22 GMT -6
Honey Rhubarb Crumble
5 1/2 cups 1/2-inch sliced rhubarb (about 1 1/2 lbs.) 1/4 cup honey 1 tsp. grated lime rind or dried lemon peel vegetable cooking spray 1/3 cup regular oats 1/3 cup all-purpose flour 1/4 cup brown sugar, packed 3 T. chilled stick margarine, cut into small piece 1 1/2 cups vanilla nonfat frozen yogurt
Combine the first 3 ingredients in a bowl, and toss well. Spoon into a 8-inch square baking dish coated with cooking spray. Place oats, flour and sugar in food process, and pulse 2 to 3 times. Add chilled margarine, and process until mixture resembles coarse meal; sprinkle over rhubarb mixture. Bake at 375°F for 40 minutes or until rhubarb is tender. Serve with frozen yogurt. Yield: 6 servings.
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Post by carnation037 on Jan 18, 2003 21:43:38 GMT -6
Rhubarb Crisp
4 cups rhubarb, slightly sugared 2 tablespoons lemon juice Place rhubarb in baking dish, sprinkle with lemon juice. 1/2 cup all-purpose flour 1/2 cup brown sugar, firmly packed 1/2 cup rolled oats 1/4 cup co-op margarine 1 teaspoon cinnamon Pinch nutmeg
Crumble together and sprinkle over the rhubarb. Bake at 375°F for 30 minutes. Makes 6 servings.
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Post by carnation037 on Jan 18, 2003 21:42:27 GMT -6
Light Rhubarb Crunch
6 cups chopped rhubarb 1 large pkg. raspberry gelatin 1/2 cup orange juice 2 teaspoons vanilla 2/3 cup flour 1/3 cup oatmeal 1/2 cup brown sugar 1 teaspoon cinnamon 2 tablespoons margarine 2 tablespoons orange juice
Combine rhubarb, gelatin, vanilla, and 1/2 cup orange juice in a 9-inch square baking dish. Blend remaining ingredients in a small mixing bowl until crumbly. Sprinkle crumbs over rhubarb mixture. Bake uncovered for 45 minutes at 350°F, just until bubbly.
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Post by carnation037 on Jan 18, 2003 21:41:43 GMT -6
Rhubarb Strawberry Crisp
1 c. flour 5 tablespoons powdered sugar 1/2 teaspoon salt 1/2 c. butter Mix dry ingredients, cream butter into them. Pat into 9x13 pan. Bake 10-12 minutes at 350°F.<br> 3 c. rhubarb 3/4 teaspoon salt 2 eggs, beaten 1 1/2 c. cugar 1/4 c. flour Mix, spread on top, bake 25 minutes more. Top with 2 pints strawberries and whipped cream. Serves 12-16.
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Post by carnation037 on Jan 18, 2003 21:41:03 GMT -6
Rhubarb-Apple Strudel
Filling: 2 cups sliced rhubarb 3 red Delicious apples 1/2 cup sugar 2 tablespoons grated lemon zest 3 tablespoons golden raisins 2 tablespoons tapioca
Preheat oven to 375 degrees. Combine the filling ingredients, except the tapioca, with 1/2 cup water in a medium saucepan; bring to a boil. Simmer about 12 minutes. Stir in the tapioca and let cool. Set aside.
Pastry: 12 sheets phyllo dough 1/2 cup melted butter or shortening 1/2 cup finely chopped walnuts
Using 6 sheets of phyllo for each strudel, spread each sheet with butter, sprinkle with nuts and stack. Spoon half the filling along the long edge of each stack. Fold the edges over to enclose the filling and roll up, jelly-roll fashion. Place on a greased baking sheet. Brush the tops with butter. With a sharp knife cut four slits in each strudel. Bake 25 minutes or until golden brown. Let cool at least 15 minutes before slicing. Serves 12
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Post by carnation037 on Jan 19, 2003 2:46:24 GMT -6
Vinegar Cobbler
3 c. flour 1/2 tsp. salt 1 c. shortening water 1/2 c. cider vinegar 2 c. sugar 2 tsp. vanilla extract
Stir together the flour and salt. Cut shortening in until crumbly. Use a fork to gradually mix in just enough water (about 1/2 c.), until the dough holds together. Divide into 3 equal portions. Use a lightly floured surface to roll out each portion into an oval, 1/8 inch thick, and 8 - 10 inches long. Cut lengthwise into 1 inch wide strips. Use an ovenproof 5 quart pot to combine vinegar, sugar, vanilla and 4 cups water. Bring to boil over high heat. Set aside 8 of the pastry strips. Tear the remaining strips into 1/2 inch long pieces. Drop the 1/2 inch pieces into the boiling liquid for 5 minutes. Remove the pot from heat. Crisscross remaining 8 strips on top of the cooked pieces. Bake at 425 for 25 - 30 minutes or until pastry on top is golden brown. Serve warm or hot. Makes 6 - 8 servings.
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Post by carnation037 on Feb 12, 2003 21:10:05 GMT -6
And here is a dessert for Chinese New Year.
Hot Orange Pudding
1/2 cup (125 ml) pearl tapioca 1/2 cup (125 ml) plus 2 cups (500 ml) cold water 1/4 cup (60 ml) sugar 1 tsp (5 ml) grated orange peel 1 large orange, peeled and sectioned with all membranes removed, coarsely chopped
Soak the tapioca in 1/2 cup (125 ml) water for 4 to 6 hours. Bring the remaining water, sugar, and orange peel to a boil in a saucepan over moderate heat, stirring to dissolve the sugar. Drain the tapioca and add it to the pan slowly, stirring constantly. Cook for 2 minutes, stirring constantly, until the mixture thickens. Stir in the orange sections and bring to a boil again. Serve immediately. Serves 4 to 6.
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Post by carnation037 on Feb 12, 2003 21:05:36 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 carnation037 on Feb 12, 2003 21:04:02 GMT -6
A whole cooked fish represents togetherness and abundance, and Chinese cooks usually cook their fish with the head and tail attached for added flavor. If this doesn't appeal to you, you may use fish fillets in the following recipe.
Boiled Red Snapper with Fried Cashews
Equal parts water and chicken stock 1 large onion, sliced 2 ribs celery with green tops, chopped 1 large carrot, chopped 6 thin slices fresh ginger 1/2 cup (125 ml) Chinese wine or dry sherry 12 whole black peppercorns 1 whole red snapper, about 3 lbs (1.3 Kg) or 2 lbs (900 g) red snapper fillets
For the dressing: 1/4 cup (60 ml) peanut or vegetable oil 1 cup (250 ml) unsalted cashews 1 Tbs (15 ml) soy sauce 2 tsp (10 ml) sesame oil 2 scallions (spring onions), green and white parts, thinly sliced
Place enough water and chicken stock to cover the fish in a wok or large skillet - do not add the fish yet. Add the onion, celery, carrot, ginger, wine, and peppercorns and bring to a boil over high heat. Simmer for 5 minutes and add the fish. Return to the boil, reduce the heat to low, and simmer covered until the fish is done, 8 to 10 minutes. Carefully remove the fish to a warm platter. Meanwhile, heat the oil in a separate wok or skillet over moderate heat and saute the cashews until light golden brown. Remove the cashews with a slotted spoon and drain on paper towels, keeping the remaining oil hot. Combine the soy sauce and sesame oil and pour the mixture over the fish. Carefully pour the hot oil over the fish. Garnish with the cashews and scallions and serve immediately. Serves 4 to 6. Note: The liquid remaining from poaching the fish can be strained and served as a soup if desired.
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Post by carnation037 on Feb 12, 2003 21:02:42 GMT -6
According to Chinese tradition, noodles should be served unbroken during the New Year's celebration because they represent long life.
Soft Fried Noodles
1 lb (450 g) Chinese wheat noodles (dahn min or mi) or spaghetti, cooked according to package directions 2 Tbs (30 ml) peanut oil 2 Tbs (30 ml) sesame oil Finely sliced scallions (spring onions), green and white parts, for garnish
Spread the cooked and drained noodles on a large baking sheet and allow them to dry at room temperature for 30 to 60 minutes. Heat the oils in a large non-stick skillet over high heat until the oils are very hot. Add a handful of noodles and fry until golden brown on the bottom. Turn the noodles and brown on the other side. Repeat with remaining noodles, adding more oil if necessary and making sure it is very hot before adding more noodles. Garnish with sliced scallions. Serves 4 to 6.
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Post by carnation037 on Feb 12, 2003 21:01:53 GMT -6
Crab and Egg Soup
6 cups (1.5 L) fish or chicken stock 4 eggs, lightly beaten 2 Tbs (30 ml) cornstarch (cornflour) mixed with 4 Tbs (60 ml) cold water 12 oz (375 g) fresh, canned, or frozen crab meat Salt and freshly ground pepper to taste 2 scallions (spring onions), green and white parts, very thinly sliced
Bring the stock to a boil over moderate heat and dribble the beaten eggs in slowly while stirring the stock gently. Boil for 2 minutes and stir in the cornstarch mixture. Boil gently, stirring constantly, until the soup is clear and slightly thickened. Stir in the crab meat and boil until heated through. Taste and adjust the seasoning if necessary with salt and pepper. Sprinkle with sliced scallions and serve immediately. Serves 4 to 6.
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Post by carnation037 on Feb 12, 2003 20:59:41 GMT -6
Lotus Flowers
1 lb (450 g) peeled and deveined raw shrimp, finely chopped 10 fresh water chestnuts, peeled and finely chopped, or canned water chestnuts, drained and finely chopped 2 scallions (spring onions), finely chopped 1 tsp (5 ml) Chinese wine or dry sherry 1/2 tsp (2 ml) grated fresh ginger Salt and freshly ground pepper to taste 1 egg white, stiffly beaten 1 tsp (5 ml) cornstarch (cornflour) Peanut or vegetable oil for deep frying
Mix the shrimp, water chestnuts, scallions, wine, ginger, salt, and pepper together in a mixing bowl. Alternately, combine coarsely chopped ingredients in an electric food processor and process until a smooth paste is formed. Fold the egg whites and cornstarch into the mixture and form into balls about the size of walnuts. Heat the oil in a wok or skillet over high heat and fry the balls for 2 to 3 minutes, until golden brown on all sides. Drain on a wire rack over paper towels and serve immediately. Makes about 15 to serve 4 to 6 as an appetizer.
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Post by carnation037 on Jan 12, 2003 22:57:40 GMT -6
Chicken & Broccoli Stir Fry
3/4-cup all-purpose flour 1/4-teaspoon baking powder 3/4-cup water 2 tablespoons soy sauce 2 cloves garlic, flattened 1/4-cup honey 2 tablespoons soy sauce 2 tablespoons cider vinegar 2 tablespoons molasses 2 tablespoons water 2 tablespoons dry sherry 2 cloves garlic, minced 2 teaspoons cornstarch 12 ounces boneless, skinless chicken breast halves Cooking oil for deep fat frying 1 tablespoon cooking oil 3 cups broccoli flowerets
In a medium mixing bowl stir together flour, baking powder, 3/4-cup water, 2 tablespoons soy sauce, and flattened garlic; let stand for 15 minutes. Remove and discard garlic. Meanwhile, in a small mixing bowl combine honey, 2 tablespoons soy sauce, vinegar, molasses, 2 tablespoons water, dry sherry, minced garlic, and cornstarch; set aside. Rinse chicken; pat dry. Cut chicken into 1 1/2x1/2-inch strips. Add to flour batter. In a wok or 2-quart saucepan heat 2 inches of oil to 365 degrees. Remove chicken from flour batter, allowing excess to drain off. Fry chicken strips, a few pieces at a time, in hot oil for 30-60 seconds, or till golden. Drain on paper towels. Pour 1 tablespoon cooking oil into a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add the broccoli and stir-fry for 4-5 minutes, or till crisp-tender. Arrange broccoli around the edge of a serving platter; keep warm. Stir honey-soy mixture; add to the skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Return cooked chicken to skillet; heat through. Pour chicken and sauce into center of broccoli-lined serving platter.
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Post by carnation037 on Jan 13, 2003 13:48:55 GMT -6
I don't know that this is Chinese, but this is the closet category I could find for this recipe.
Thai Pork Satay
Serving Size : 1 servings.
1 tablespoon Curry powder 1 teaspoon Turmeric 1 tablespoon Palm sugar or brown sugar 2 tablespoons Fish sauce (nam pla) 2 tablespoons Lime juice 1 tablespoon Vegetable oil 1 pound Boneless pork loin - cut into 3" long x 1" wide - 1/4-inch-thick strips 24 8-in bamboo skewers - soaked in water for 1 hour 1/2 cup Thick coconut cream -(RECIPE Follows) -----COCONUT MILK AND CREAM----- 1 can Unsweetened coconut milk
COMBINE CURRY POWDER, turmeric, palm sugar, fish sauce, lime juice and oil. Toss pork strips with marinade. Thread 3 or 4 pork strips onto the skewers, weaving in-and-out, sideways, in a ribbon fashion. Marinate for 30 minutes or longer. Preheat grill. Brush strips with thick coconut cream. Place (brushed side down) over hot coals for 1 to 2 minutes or until charred and cooked. Turn over, brush with coconut cream and grill until cooked. Serve with Spicy Peanut Sauce (See RECIPE). TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into a tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream) and set aside. The rest is thin coconut milk.
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Post by carnation037 on Mar 19, 2003 8:41:30 GMT -6
This recipe has been in our family for years. I copied it from my mother's recipe box over 20 years ago. We use to pick our own cherries and freeze them, but you can buy the frozen ones too. It is simple, yet so good. We all love it.
Sour Cherry Pie
2 1/2 cups sour cherries (if you use sweet cherries, only use 1/4 cup. sugar) 1 cup sugar 5 tablespoons flour 1/8 teaspoon salt 1/2 teaspoon ground cinnamon 2 teaspoons minute tapioca 2 tablespoons butter 1, 9" unbaked pie crust extra crust for top, or crumb topping
Mix cherries, sugar, flour, salt, cinnamon and tapioca together. Will look kind of funny, but is ok. Pour into crust. Dot with butter. Top with another crust or crumbs, if desired. Bake at 375 for 35 minutes.
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Post by carnation037 on Feb 21, 2003 8:43:20 GMT -6
I started looking for this last night but did not get very far with my search...as I was having connection problems. Will look some more for you. ..... 2/21 - today
I have looked and looked and so far no puff pastry recipe using a pie crust mix has shown up. Am still looking though. When do you need this recipe for?
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