Archive for January, 2012

Steamed Breast Of Chicken With Black Mushroom

Recipe

1 Jan

Title: STEAMED BREAST OF CHICKEN WITH BLACK MUSHROOM
Categories: Chinese, Chicken
Yield: 2 servings

1 lg Chicken breast
8 Dried Nami black mushrooms
2 Green onions
8 Water chestnuts
1 Chinese sausage (opt)

————————-MARINADE————————-
2 tb Dry sherry
1 tb Cornstarch
2 sl Ginger root, minced
1 ts Sesame oil
2 tb Thin soy sauce
2 Cloves garlic, minced
1/2 ts Sugar

Steaming maximizes nutrition and minimizes last minute
preparation.

Preparation: Soak dried mushrooms in hot water for
1/2 hour or until soft. Remove stems; thinly slice
caps. Debone chicken; slice into 1/2″ thick,
quarter-size coins; place pieces in shallow,
heat-proof dish. Add marinade ingredients to chicken;
marinate for at least 30 minutes. Slice water
chestnuts in thin circles. Cut green onions on bias
into 1″ sections.

There are 2 varieties of “Cantonese-style” Chinese
semi-dried sausage available in Chinese markets: duck
liver sweet pork meat. Either will do for this
dish. Cut sausage on bias into 1/8″ thick slices.
Marinade is not used with sausage.

Steaming: Mix sliced mushrooms water chestnuts with
chicken. If desired, add sausage. Steam for 20
minutes. If using deep bowl, stir chicken after 10
minutes to make certain bottom pieces get cooked. Just
before serving, add green onions. Serve immediately,
since cornstarch will become gummy if dish is allowed
to cool.

HINT: If using metal steamer, stretch dish towel under
steamer cover, to prevent build-up of condensed steam
in dish.

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Filed under: Misc Recipes

Homemade Slice Bake Peanut Butter Cookies

Recipe

1 Jan

Title: Homemade Slice Bake Peanut Butter Cookies
Categories: Cookies, Mixes, Peanut butt
Yield: 4 servings

2 c Vegetable shortening
2 c Granulated sugar
2 c Packed brown sugar
2 c Peanut butter; creamy or
-chunky
2 ts Vanilla extract
4 Eggs
5 c Unbleached flour
4 ts Baking soda

Recipe by: _Make-A-Mix_ by Eliason, Harward Westover
Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside.

In a large bowl, cream butter or margarine with the granulated and brown
su gars and the peanut butter. Beat in vanilla extract and eggs until light
a nd fluffy. In a large bowl, combine flour and baking soda. Stir flour
mix ture into egg and butter mixture; blend well. Stir in chocolate chips
and
nuts; stir to distribute evenly.

Divide the dough into 4 pieces. Shape each piece into an 8″ – 10″ roll.
W rap rolls in waxed paper. Place the rolls in a rectangular freezer
contain er with a tight fitting lid, or into a large freezer zip-lock bag,
or wrap
well in a piece of heavy duty aluminum foil. Label with date and
contents. Store in freezer. Use within 6 months.
To prepare cookies: Slightly thaw one roll of peanut butter cookie dough.
Preheat oven to 350°. Cut the dough into 1″ thick slices; cut each
slic e into quarters and roll each quarter into a ball. Arrange balls on
ungrea sed cookie sheets, placing about 1 1/2″ apart. Flatten the dough
balls
wi th the tines of a fork in the traditional criss-cross pattern. Bake for
a bout 8-10 minutes, or until browned around the edges. Remove from oven
and cool on wire racks. Makes about 3 dozen cookies.

Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.

—–

Filed under: Misc Recipes

Whoopee Pies

Recipe

1 Jan

Title: Whoopee Pies
Categories: Cookies
Yield: 4 servings

1 c Butter
2 c Sugar
2 Eggs
2 ts Vanilla
4 c Flour
1 c Cocoa
3 ts Baking soda
1 ts Baking powder
1 ts Salt
2 c Milk

Cream together butter, sugar, eggs and vanilla. In separate bowl mix
flour, baking soda, baking powder and salt. Add milk to creamed mixture
and then add flour mixture to creamed mixture. Drop on ungreased cookie
sheet by teaspoons and bake at 400 degrees for 7 to 8 minutes. Let the
cookies cool, then fill with the following:

FILLING1 1/2 c. shortening 1 1/2 tsp. vanilla 1 1/2 jars marshmallow 1 box
confectioners’ sugar. Cream together until smooth. When cookies are cool,
put 1 1/2 teaspoons of filling between 2 cookies.

—–

Filed under: Information, Passover

Homemade Mounds Bars (1)

Recipe

1 Jan

Homemade Mounds Bars (1)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 oz sweetened condensed milk
1 t vanilla
2 C powdered sugar
14 oz flaked coconut
24 oz semisweet chips

Blend the milk and the vanilla. Add the sugar a little at a time till
smooth. Stir in the coconut. The mixture should be firm. Pat firmly
into a 9×13 pan and chill till firm. Cut into bars and dip into melted
chocolate and let cool on waxed paper for several hours.

– – – – – – – – – – – – – – – – – –

Filed under: Seafood, Vegetarian

You are currently browsing the House Of Munch blog archives for January, 2012.

House Of Munch

Archive for January, 2012

Steamed Breast Of Chicken With Black Mushroom

Homemade Slice Bake Peanut Butter Cookies

Whoopee Pies

Homemade Mounds Bars (1)

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