12 fresh uncooked large shrimp
1 egg
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
Pinch pepper
3 slices sandwich bread
1 hard−cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil
1. Remove shells from shrimp, leaving tails intact. Remove back veins
from shrimp. Cut down back of shrimp with sharp knife. Gently press
shrimp with fingers to flatten.
2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.
Add shrimp to egg mixture and toss until shrimp are completely coated.
3. Remove crusts from bread. Cut each slice into quarter. Place one
shrimp, cut side down, on each bread piece. Gently press shrimp to
adhere to bread. Brush or rub small amount of egg mixture over each
shrimp.
4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.
Place one piece each of egg yolk and ham and a scant 1/4 teaspoon
chopped onion on each shrimp.
5. Heat oil in wok over medium−high heat until it reaches 375F.
Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden,
1 to 2 minutes on each side. Drain on absorbent paper.
Friday, August 8, 2008
Cashew Chicken
3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4−oz)
Slice breasts horizontally into very thin slices and cut into inch squares.
Place on tray. Prepare vegetables, removing ends and strings from pea pods,
slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.
Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet
over moderate heat, add all the nuts, and cook 1 min shaking the pan,
toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry
chicken quickly, turning often until it looks opaque. Lower heat to low. Add
pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove
cover, add soy sauce mixture, bamboo shoots, and cook until thickened,
stirring constantly. Simmer uncovered a bit more and add green onions and
nuts and serve immediately.
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4−oz)
Slice breasts horizontally into very thin slices and cut into inch squares.
Place on tray. Prepare vegetables, removing ends and strings from pea pods,
slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.
Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet
over moderate heat, add all the nuts, and cook 1 min shaking the pan,
toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry
chicken quickly, turning often until it looks opaque. Lower heat to low. Add
pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove
cover, add soy sauce mixture, bamboo shoots, and cook until thickened,
stirring constantly. Simmer uncovered a bit more and add green onions and
nuts and serve immediately.
Chips Ahoy
4 cup All-Purpose Flour
1 tsp Baking soda (level)
2 tsp Salt (level)
1 cup Light Brown Sugar (packed)
1 cup Granulated Sugar
1 1/2 cup Vegetable Shortening (Crisco)
1 1/2 tsp Vanilla Extract
1 large Egg White
2-4 tbsp Water (warm)
12 oz Mini Semi-Sweet Chocolate Chips
Bring all ingredients to room temperature. Preheat oven to 325 °F. Mix
the flour and baking soda in a bowl and set aside. Use an electric mixer
to mix the two sugars and shortening. When creamy add the vanilla, salt,
and egg white. Add the flour 1/2 cup at a time adding a tablespoon of warm
water as necessary to mix the flour - don't exceed 4 tablespoons of water
- this will make a firm dough. Mix in chocolate chips. As the dough gets
thicker you may want to mix by hand and abandon the electric mixer.
Roll into 2 inch balls and press down with the palm of the hand to make
flat. Bake 12-15 minutes or until golden brown. Cinnabon Rolls
ROLLS:
1/2 cup warm water
2 packages dry yeast
2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine -- melted
2 eggs
1 teas. salt
6 cups flour
CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup margarine
1 teas. vanilla
3 cups confectioner's sugar
1 Tbl. milk
To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package
directions. Add margarine, eggs and salt. Mix well. Then add yeast
mixture. Blend.
Gradually add flour; knead until smooth. Place in a greased
bowl. Cover and let rise until doubled.
Punch down dough and let rise again.
Then roll out on floured board to 34 x 21" size. Take 1
cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar
and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every 2". Cut with thread or knife.
Place on lightly greased cookie sheet 2" apart.
Take hand and lightly press down on each roll.
Cover and let rise until double
again. Bake at 350 15-20 minutes. Remove when they start to turn golden.
DON'T OVER BAKE.
Frost warm rolls with Cream Cheese Frosting
Makes about 20 very large rolls.
1 tsp Baking soda (level)
2 tsp Salt (level)
1 cup Light Brown Sugar (packed)
1 cup Granulated Sugar
1 1/2 cup Vegetable Shortening (Crisco)
1 1/2 tsp Vanilla Extract
1 large Egg White
2-4 tbsp Water (warm)
12 oz Mini Semi-Sweet Chocolate Chips
Bring all ingredients to room temperature. Preheat oven to 325 °F. Mix
the flour and baking soda in a bowl and set aside. Use an electric mixer
to mix the two sugars and shortening. When creamy add the vanilla, salt,
and egg white. Add the flour 1/2 cup at a time adding a tablespoon of warm
water as necessary to mix the flour - don't exceed 4 tablespoons of water
- this will make a firm dough. Mix in chocolate chips. As the dough gets
thicker you may want to mix by hand and abandon the electric mixer.
Roll into 2 inch balls and press down with the palm of the hand to make
flat. Bake 12-15 minutes or until golden brown. Cinnabon Rolls
ROLLS:
1/2 cup warm water
2 packages dry yeast
2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine -- melted
2 eggs
1 teas. salt
6 cups flour
CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup margarine
1 teas. vanilla
3 cups confectioner's sugar
1 Tbl. milk
To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package
directions. Add margarine, eggs and salt. Mix well. Then add yeast
mixture. Blend.
Gradually add flour; knead until smooth. Place in a greased
bowl. Cover and let rise until doubled.
Punch down dough and let rise again.
Then roll out on floured board to 34 x 21" size. Take 1
cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar
and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every 2". Cut with thread or knife.
Place on lightly greased cookie sheet 2" apart.
Take hand and lightly press down on each roll.
Cover and let rise until double
again. Bake at 350 15-20 minutes. Remove when they start to turn golden.
DON'T OVER BAKE.
Frost warm rolls with Cream Cheese Frosting
Makes about 20 very large rolls.
BB King's BBQ Ribs
BB King's BBQ Ribs
2 Pounds Pork Loin Ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water
Coleslaw and grilled corn on the cob as
accompaniments
Rub ribs well with some of the Dry Spice Rub and refrigerate,
covered, for 4 to 6 hours.
In a saucepan combine tomato sauce, tomato, sugar,
Worcestershire sauce, onion, soy sauce, water, and 1/2 cup
Dry Spice Rub and cook over very low heat for 3 hours.
Preheat a grill or smoker over low heat until hot. Add ribs and
cook, covered, for 3 to 5 hours. Brush with sauce during last
minutes of cooking. Serve with remaining sauce, coleslaw, and
corn.
2 Pounds Pork Loin Ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water
Coleslaw and grilled corn on the cob as
accompaniments
Rub ribs well with some of the Dry Spice Rub and refrigerate,
covered, for 4 to 6 hours.
In a saucepan combine tomato sauce, tomato, sugar,
Worcestershire sauce, onion, soy sauce, water, and 1/2 cup
Dry Spice Rub and cook over very low heat for 3 hours.
Preheat a grill or smoker over low heat until hot. Add ribs and
cook, covered, for 3 to 5 hours. Brush with sauce during last
minutes of cooking. Serve with remaining sauce, coleslaw, and
corn.
Bacon & split pea soup
ingredients
50g/2oz dried split peas
25g/1oz butter
1 garlic clove, finely chopped
1 onion, thinly sliced
175g/6oz long-grain rice
2 tablespoons tomato purée
1.2 litres/2pt vegetable stock
175g/6oz carrots, diced
2 tablespoons chopped fresh
flat-leaf parsley
4 tablespoons single cream
100g/4oz streaky bacon rashers
salt and ground black pepper
• Cover the split peas with plenty of cold water, cover loosely and leave to
soak for at least 12 hours.
• Melt the butter in a heavy saucepan over a medium heat, add the garlic
and onion, and cook for 2–3 minutes until soft but not coloured. Add the
rice, drained soaked split peas and tomato purée, and cook for a further
2–3 minutes, stirring constantly to prevent sticking. Add the stock, bring
to the boil, then reduce the heat and simmer for 20–25 minutes until the
rice and peas are tender. Remove from the heat and allow to cool.
• Blend three-quarters of the soup in a blender or food processor to form a
smooth purée. Pour into the remaining soup in the saucepan. Add the
carrots and cook for a further 10–12 minutes until the carrots are tender.
• Stir in the parsley and single cream. Keep warm.
• Finely chop the bacon and put in a frying pan over a gentle heat. Sauté
until the bacon is crisp. Remove and drain on kitchen paper. Sprinkle
over the soup, and season well with salt and pepper. Serve immediately.
50g/2oz dried split peas
25g/1oz butter
1 garlic clove, finely chopped
1 onion, thinly sliced
175g/6oz long-grain rice
2 tablespoons tomato purée
1.2 litres/2pt vegetable stock
175g/6oz carrots, diced
2 tablespoons chopped fresh
flat-leaf parsley
4 tablespoons single cream
100g/4oz streaky bacon rashers
salt and ground black pepper
• Cover the split peas with plenty of cold water, cover loosely and leave to
soak for at least 12 hours.
• Melt the butter in a heavy saucepan over a medium heat, add the garlic
and onion, and cook for 2–3 minutes until soft but not coloured. Add the
rice, drained soaked split peas and tomato purée, and cook for a further
2–3 minutes, stirring constantly to prevent sticking. Add the stock, bring
to the boil, then reduce the heat and simmer for 20–25 minutes until the
rice and peas are tender. Remove from the heat and allow to cool.
• Blend three-quarters of the soup in a blender or food processor to form a
smooth purée. Pour into the remaining soup in the saucepan. Add the
carrots and cook for a further 10–12 minutes until the carrots are tender.
• Stir in the parsley and single cream. Keep warm.
• Finely chop the bacon and put in a frying pan over a gentle heat. Sauté
until the bacon is crisp. Remove and drain on kitchen paper. Sprinkle
over the soup, and season well with salt and pepper. Serve immediately.
Chilled avocado soup
ingredients
2 ripe avocados
600ml/1pt chicken stock
2 tablespoons lemon juice
2 tablespoons chopped fresh chives
1⁄2 teaspoon chilli powder
salt
2 tablespoons sour cream, to serve
• Peel and stone the avocado. Blend
or process the flesh into a purée.
Add the remaining ingredients,
except the sour cream, and blend
until smooth. Allow to chill for a
few hours before serving.
• To serve, add the sour cream, stir
through and serve the soup chilled.
2 ripe avocados
600ml/1pt chicken stock
2 tablespoons lemon juice
2 tablespoons chopped fresh chives
1⁄2 teaspoon chilli powder
salt
2 tablespoons sour cream, to serve
• Peel and stone the avocado. Blend
or process the flesh into a purée.
Add the remaining ingredients,
except the sour cream, and blend
until smooth. Allow to chill for a
few hours before serving.
• To serve, add the sour cream, stir
through and serve the soup chilled.
Jerusalem artichoke soup
ingredients
1 onion, sliced
50g/2oz butter
700g/11⁄2lb Jerusalem artichokes,
peeled and sliced
600ml/1pt milk
salt and ground white pepper
• In a heavy saucepan over a low
heat, gently sweat the onion in the
butter until soft and translucent.
• Add the artichokes to the onion.
Cook, covered, for 10 minutes,
stirring a few times.
• Add 600ml/1pint water and the
milk. Season with salt and pepper
to taste, and simmer slowly – do
not boil or the milk may curdle.
• Purée the soup using a blender or
food processor. Taste and add
more seasoning if needed. Reheat
gently and serve.
1 onion, sliced
50g/2oz butter
700g/11⁄2lb Jerusalem artichokes,
peeled and sliced
600ml/1pt milk
salt and ground white pepper
• In a heavy saucepan over a low
heat, gently sweat the onion in the
butter until soft and translucent.
• Add the artichokes to the onion.
Cook, covered, for 10 minutes,
stirring a few times.
• Add 600ml/1pint water and the
milk. Season with salt and pepper
to taste, and simmer slowly – do
not boil or the milk may curdle.
• Purée the soup using a blender or
food processor. Taste and add
more seasoning if needed. Reheat
gently and serve.
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