Recipes published in ‘Quiche’

Kung Pao Chi (chicken With Chilies And Nuts)

Recipe

13 Oct

Title: KUNG PAO CHI (CHICKEN WITH CHILIES AND NUTS)
Categories: Chinese, Chicken
Yield: 4 servings

1 lb Chicken Breast, Boned
Cut Into 1″ Cubes
4 tb Soy Sauce
1 1/2 tb Cold Water
Cornstarch
1/4 ts Garlic Salt
4 Dried Red Chiles
Or More To Taste
1 tb White Wine Or Sherry
1 tb Sugar
1/2 ts Salt
1 ts Sesame Oil
Oil For Deep Frying
1 ts Chopped Peeled Ginger root
1/2 c Peanuts

Combine chicken, 2 tablespoons soy sauce, cold water,
1 1/2 tablespoons cornstarch and garlic salt in bowl.
Stir evenly in one direction and let marinate 30
minutes. Remove tips and seeds from chiles, then cut
in 1-inch pieces. Combine remaining 2 tablespoons soy
sauce, wine, sugar, 1 teaspoon cornstarch, salt and
sesame oil in small bowl. Heat 2 to 3 inches oil in
wok to 400øF. Add chicken and fry 30 seconds. Remove
chicken and drain off all but 2 tablespoons oil. Heat
oil and fry chiles until black. Add ginger root and
chicken, stirring and tossing together. Add soy-wine
mixture and cook, stirring, just until thickened.
Remove from heat and sprinkle with nuts. 1992 The Los
Angeles Times

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Filed under: Cheese, Quiche

Pot Au Feu

Recipe

16 Jun

POT AU FEU

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef French

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Boneless rump roast stuck
-wilh whole cloves
2 Peeled onions, halved
2 Scraped parsnips
1 lb Pork lenderloin, (oplional)
2 Stalks celery, cut in 2-inch
-pieces
2 Or 3 chicken breasts
10 oz Beef bouillon
1/2 lb Polish sausage, cut up,
-browned and drained
3 Carrots, scraped and cut in
3 Inch pieces

Salt to taste Herb Bouquet *

* wrapped in cheesecloth or in tea strainer) 1 bay
leat, 6 peppercorns, 1/2 leaspoon thyme, 4 garlic
cloves. ** Alternate pieces of meat in CROCK-POT with
sausage on top; add vegetables on sides to fill up.
Put herbs wrapped in cheesecloth or in strainer in the
approximate center. Pour in bouillon. Cover and cook
on Low 8 to 10 hours. Serve with cooked carrots,
leeks, turnips, onions and potatoes. From Rival
Crock-Pot cookbook, date unknown

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Filed under: Eggs, Meal Pies, Potato Cass, Quiche

Rocky Road Pie

Recipe

31 Oct

Title: Rocky Road Pie
Categories: Pies, Desserts
Yield: 6 servings

1/3 c Semi-sweet chocolate chips
1 1/2 c Half and half or light cream
1/3 c Chopped nuts
1 Graham cracker pie crust
1 pk 4 serving chocolate pudding
1/3 c Miniature marshmallows
3 1/2 c (8 oz.) whipped topping

Pour half and half into large bowl. Add pie filling mix. Beat with
wire whisk until well blended,about 1 minute. Let stand 5 minutes.
Fold in whipped topping,chocolate chips,marshmallows and nuts. Spoon
into pie crust. Freeze until firm,about 6 hours or overnight. Remove
from freezer and let stand 10 minutes to soften before serving. Store
leftover pie in freezer.

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Filed under: Cheese, Quiche

Chocolate Nougatines

Recipe

5 Aug

CHOCOLATE NOUGATINES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
1/3 cup White corn sirup
1/3 cup Strained honey
1/4 cup Water
1/4 teaspoon Salt
2 Egg whites
1 cup Chopped nuts
1/4 teaspoon Vanilla
1/2 pound Dipping chocolate

Combine sugar, sirup, honey, and water. Stir occasionally. Boil to hard ball
stage (265 – 270 F).
Add salt to eggs. Beat until stiff. Gradually pour on half of the sirup,
beating
constantly with the egg beater or a spoon. Boil remaining sirup to hard crack
stage (285 – 290 F). Pour gradually onto egg mixture, beating constantly. Place
over fire on asbestos mat.
Beat until thick. Add flavoring and nuts. Pour into well-buttered, shallow
pans.
When cool cut in squares. Coat these with melted chocolate. Winifred McGovern,
Waterville, MN.

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Filed under: Potatoes, Quiche, Vegetables

Mock Pavlova

Recipe

6 Jan

Title: Mock Pavlova
Categories: Diabetic, Desserts
Yield: 4 servings

4 Egg whites; at room temp 2 ts Cornstarch
Sweetener; equivalent to 1 ts Vanilla
-1 tsp 1 ts Vinegar
1 pn -Salt 2 Kiwis

From Murray V.F. Jones of the New Zealand Diabetes Association “Make
sure that the eggs are fresh and at room temperature,” he cautions.
“Try kiwi fruit”, he suggests, as a garnish. You’ll need a piece of
kitchen parchment.

1. In a bowl, beat the egg whites until foamy. Add the sweetener and
salt, and continue beating. Beat in the cornstarch, vanilla and
vinegar until soft peaks form. Work quickly, and take care not to
overbeat.

2. Rinse a piece of kitchen (grease proof) parchment with water.
Place on a baking pan.

3. Pile the egg white mixture onto the parchment in a 1 1/2 inch high
circle. Bake at 250F for 1 hour or until firm.

4. Remove from oven and cool in the pan. Invert on a platter and peel
off paper. Peel and slice the kiwis crosswise into circles, leave
some round or cut some in half. Arrange in attractive designs on the
pavlova. Cut in four portion. Serve cold.

Nutrients for 1 serving Calories: 48 Exchanges: 1/2 lean meat; 1/2
fruit
g mg carbohydrate: 8 potassium: 196 protein:
4 sodium: 79 fat: negligible cholesterol: 0 fiber: 1

SOURCE: _Diabetic Cooking Around the World_ by Vilma Licouras
Chantiles posted by Anne MacLellan From: Anne Maclellan

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Filed under: Quiche, Vegetables, Vegetarian

Kiwi Lime Marmalade

Recipe

9 Jul

Title: KIWI LIME MARMALADE
Categories: Condiments, Preserves
Yield: 1 servings

4 Kiwis; peeled and trimmed
Zest of 1 lime, slivered
3/4 c Sugar
2 tb Fresh lime juice

1. Quarter the kiwis lengthwise, and then cut them crosswise into
1/2-inch cubes. 2. Combine the kiwis with all the remaining
ingredients in a deep 2-1/2-quart microwave-safe casserole, and stir
well. 3. Cook, uncovered, at full power (650 to 750 watts) for 5
minutes. Stir, return to the microwave, and cook until thick, another
6 minutes. 4. Allow the marmalade to cool to room temperature; then
cover tightly and refrigerate. It will keep for 1 week in the
refrigerator. Makes 1 cup. Source: The New Basics Cookbook

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Filed under: Fish, Quiche

Cape Cod Clam Chowder

Recipe

25 Mar

Cape Cod Clam Chowder

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Lb. bacon — finely diced
2 medium-sized onions — finely chopped
3 C. diced potatoes
2 Tsp. salt
1/2 Tsp. oregano
1/4 Tsp. basil
2 C. boiling water
24 chowder clams (grind liquor and all
through medium
blade of food grinder)

Saute bacon and onions in large kettle until onions are
tender and golden. Pour off fat. To the kettle, add potatoes,
salt, oregano, basil and water; let simmer until potatoes are
tender, about 15 minutes. Add the clams. This is the base;
make 1 quart. Next day, add to base 1 quart milk, 2 table-
spoons butter, salt and freshly ground pepper to taste; heat.

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Filed under: Herb Spice, Quiche, Vietnam, Weed

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House Of Munch

Recipes published in ‘Quiche’

Kung Pao Chi (chicken With Chilies And Nuts)

Pot Au Feu

Rocky Road Pie

Chocolate Nougatines

Mock Pavlova

Kiwi Lime Marmalade

Cape Cod Clam Chowder

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