Recipes published in ‘Summer’

Star Anise Beef-Rice Noodle Soup

Recipe

26 Apr

STAR ANISE BEEF-RICE NOODLE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 (1-in) chunks fresh ginger
3 Shallots — unpeeled
1 Onion — unpeeled
2 1/2 qt Water
1 1/2 lb Oxtails
– chopped into sections
1 lb Beef shank
2 Whole star anise
1 Cinnamon stick
3 Whole cloves
1/4 c Vietnamese fish sauce
-(nuoc mam)-
1 t Salt — or to taste
1/2 lb Flat rice-stick noodles
– soaked in water
– for 20 minutes
6 oz Sirloin steak
– trimmed of fat sliced
– into paper-thin slices
1 Onion — sliced thin
2 c Bean sprouts
1/4 c Fresh coriander leaves
– (coarsely chopped)
2 Green onions
– cut into 2-in-long
– thin julienne slices
1 Lime — sliced into 8 wedges
2 Red chiles — thinly sliced

PUT GINGER, SHALLOTS AND ONION on a baking sheet;
place under a hot broiler until charred. In a stock
pot, bring the water, oxtails and beef shank to a
boil. Thoroughly skim and discard the scum from the
surface of the stock. Drop the charred ingredients,
star anise, cinnamon stick and cloves into pot, reduce
to low heat; simmer for 2 hours. Remove the meat.
Remove and shred the meat from the shank and reserve.
Return the bone to the simmering stock. Simmer 1 hour
longer. When soup is done, remove and discard bones.
Strain and degrease stock; add fish sauce and salt.
Keep warm. In a separate pot, bring 3 quarts water to
a boil. Drain noodles and add to boiling water; cook
for 1 minute. Drain in a colander. Divide noodles
among 8 soup bowls (about 1-to-2-cup-size bowls).
Divide and top each bowl of noodles with shredded
cooked beef, the raw sirloin steak slices, onion
slices and bean sprouts. Ladle about 1 1/4 cups hot
soup stock (this will cook the beef) to cover the
noodles and beef, top with fresh coriander and green
onions. Serve with squeeze of lime and chiles.

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Filed under: Appetizers, Cheese, Italian, Low Fat Cal, Low Fat Low Cal, Summer

Pumpkin Custard

Recipe

4 Mar

Title: Pumpkin Custard
Categories: Diabetic, Desserts, Fruits
Yield: 1 servings

3 Saccharin tablets, (1/4 1/8 ts Salt
-grain each) 1/4 ts Nutmeg
1 tb Water, warm 1/4 ts Cinnamon
1/2 c Milk -dash
1/2 c Pumpkin, canned -Ginger
1 Egg, well beaten

Dissolve saccharin in warm water. Combine with remaining
ingredients; Pour into custard cup. Place in shallow pan of hot
water. Bake in moderate (350 degree F.) 45 minutes, or until knife
inserted near edge of custard comes out clean.

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Filed under: Epona, Polkadot, Soups, Summer, Vegetables

Never On Sunday Chocolate Ice Cream

Recipe

5 Oct

Title: NEVER ON SUNDAY CHOCOLATE ICE CREAM
Categories: Chocolate, Frozen
Yield: 1 servings

2 c Heavy cream
2 c Half half
2/3 c Sugar
1/3 c Unsweetened Cocoa powder
2 1/2 oz Semi-sweet chocolate; chop
6 Eggs; well-beaten
1/2 c Jack daniels whiskey

Bring cream and half and half to a simmer in a large heavy saucepan.
Add sugar and cocoa; stir utnil sugar dissolves. remove from heat. Add
choclate, stir until smooth. Gradually whisk 1/2 cup chocolate
mixture into eggs. Return mixture to saucepan. Stir over medium-low
heat for 10-15 minutes or until mixture thickenes and coats the back
of a spoon. Strain into bowl. Cool mixture completely, stirring
often. Stir whiskey into custard. Pour into a 1 quart ice cream
churn. Freeze according to manufacturer’s directions. Store in a
covered container for several hours to mellow the flavor. If ice
cream is frozen solid, soften in refrigerator before serving.

MMMMM

Filed under: Entrees, Low Fat Cal, Salads, Summer

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House Of Munch

Recipes published in ‘Summer’

Star Anise Beef-Rice Noodle Soup

Pumpkin Custard

Never On Sunday Chocolate Ice Cream

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