Recipes published in ‘Sweet Endings Fruit Desserts’

Broccoli And Mushrooms In Oyster Sauce

Recipe

6 May

BROCCOLI AND MUSHROOMS IN OYSTER SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Bunch broccoli in pieces
1/2 lb Mushrooms, sliced
1 T Garlic, minced
1 ea Water or chicken stock
2 T Vegetable oil
2 T Oyster sauce

Clean broccoli. Trim off flowers into bite-size pieces, lightly peel
broccoli stalks and sliced into diagonal medallions. Heat wok on high
add oil and when the oil is hot, add garlic and stir-fry 10 seconds.
Add broccoli, stir-fry rapidly until the broccoli is covered in oil.
When the wok is no longer oily, add a splash of water or chicken stock
and continue to fry, stirring constantly for 3 minutes, replenishing
water/chicken stock whenever wok becomes dry. Toss in mushrooms,
stir, add oyster sauce, stir, cover and simmer at medium heat two
minutes. Serve.

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Filed under: Low Cal, Low Fat Cal, Low Fat Low Cal, Sweet Endings Fruit Desserts

Pizza a la Spago

Recipe

20 Jan

Title: Pizza a la Spago
Categories: Pizza
Servings: 6

1 pk Active dry yeast
3/4 c Warm tap water (110 to 115
-degrees)
1 tb Honey
3 c (approximately) all-purpose
-flour
1 ts Salt
5 tb Olive oil, plus 2 Tbsp
-additional to brush over
-dough

Yield: dough for 1-15 inch pizza crust

1. Dissolve the yeast in the water along with the honey.

2. Stir in 1 cup of the flour, the salt, and 3 Tbsp of the olive oil with a
wooden spoon. Mix well.

3. Add a second cup of flour and continue mixing until the dough forms a
soft sticky mass and comes away from the sides of the bowl.

4. Flour the work surface and your hands and turn the dough out of the
bowl. Continue kneading in the remaining flour until the dough is smooth
and elastic.

5. Put the dough in a oiled bowl and seal the bowl tightly with plastic
wrap. Let the dough rise in a warm place for 30 to 45 minutes, or until it
has nearly doubled.

6. Punch down the dough, knead it briefly, and divide it into 4 equal if
making 4-9 inch pies. Refrigerate for 15 minutes before using.

Source: The Pizza Book by Evelyne Sloman Posted by Linda Davis

MMMMM

Filed under: Low Cal, Low Fat Cal, Low Fat Low Cal, Sweet Endings Fruit Desserts

Pickled Sweet Peppers

Recipe

3 Sep

Title: PICKLED SWEET PEPPERS
Categories: Canning
Yield: 8 pints

4 qt Sweet Peppers — Red,
-green or yellow
1 1/2 c Pickling Salt
2 Cloves Garlic
2 tb Prepared Horseradish
10 c Cider Vinegar
2 c Water
1/4 c Sugar

Cut two small slits in each pepper. Wear rubber gloves
for hot peppers to preven buring hands. Dissolve salt
in 4 quarts water. Pour over peppers and let stand 12
to 18 hours in a cool place. Drain; rinse and drain
thoroughly. Combine remaining ingredients; simmer 15
minutes. Remove garlic. Pack peppers into hot Ball
jars, leaving 1/4 inch headspace. Pour boiling hot
pickling liquid over peppers, leaving 1/4 inch
headspace. Adjust caps. Process half-pints and pints
10 minutes in boiling-water bath. Yields: about 8
pints.

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Filed under: Low Fat Cal, Low Fat Low Cal, Sweet Endings Fruit Desserts

Memorable Knishes

Recipe

17 May

Memorable Knishes

Recipe By : New York Cookbook by Molly O’Neill
Serving Size : 24 Preparation Time :0:00
Categories : Potatoes Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
DOUGH
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
2 eggs — lightly beaten
FILLING
2 tablespoons chicken fat — melted
or vegetable oil
2 cups finely chopped onion
2 cups plain mashed potatoes
salt and freshly ground black pepper — to
taste

1. To make the dough: Combine the flour, baking powder, and salt in a large
bowl. Make a well in the center and add the oil, eggs and 2 tablespoons of
water. Gradually mix the wet ingredients with the flour. Add up to 2
tablespoons more water if necessary. Knead the dough until it forms a rough
ball. (Personally, I do this part in my food processor. It makes wonderful
noodle dough, which is what this is. KM)

2. Knead the dough on a lightly floured surface until the dough is smooth,
about 6 minutes. Place the dough in a lightly oiled bowl, cover and
refrigerate for 1 hour.

3. Preheat the oven to 350 degrees.

4. To make the filling: Combine the chicken fat, onions, potatoes and salt and
pepper to taste in a bowl.

5. Remove the dough from the refrigerator and divide it into thirds. On a
floured surface, roll out one piece of the dough into a thin rectangle about
10 inches long. Spread about 2/3 cup of the filling along one long end, about
1 inch from the edge. Roll up like a jelly roll and pinch the the edges
closed. Repeat with the remaining pieces of dough and filling.

6. Arrange the rolls on baking sheets. Bake until browned, about 40
minutes.

7. Slice the knishes and serve.

Formatted for MC3 by Kim Mendoza, yqym81a@prodigy.com

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 4113 0

Filed under: Low Cal, Low Fat Cal, Low Fat Low Cal, Sweet Endings Fruit Desserts

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Recipes published in ‘Sweet Endings Fruit Desserts’

Broccoli And Mushrooms In Oyster Sauce

Pizza a la Spago

Pickled Sweet Peppers

Memorable Knishes

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