Fettucine with Shrimp and Scallions (ginger chili sauce)

Recipe By : Ann Willan, LA via London
Serving Size : 2 Preparation Time :0:20
Categories : 4Star Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 pound fettucine — fresh
2 teaspoons fresh ginger root — finely chopped
2 each green onions — finely chopped
2 tablespoons pecan pieces — finely chopped
1 teaspoon peanut oil
12 shrimp, cooked — tails removed
—–bowl—–
1 teaspoon Chili Sauce
1 teaspoon soy sauce
1 teaspoon crushed garlic
1 teaspoon dark sesame oil

Bring a medium pan of water to a boil, allowing 5 to 10 minutes for this
before you begin the recipe.
Put the ginger, green onion and pecans in a food processor and chop.
In a bowl, combine the chili sauce (e.g., Heinz), soy sauce, garlic and
sesame oil.
Clean shrimp and remove tails.
When the water is boiling, add the fettucini and simmer 2 to 3 minutes until
tender but still chewy. Meanwhile, heat wok and oil with the peanut oil (or
canola oil). Add the processed ingredients; add the shrimp.
Drain the pasta. Add to the wok. Toss with the chili sauce ingredients.
Serve at once.

‘Oh, was that good!’ Very fast meal. Boiling the water took the longest.
(served with mixed green salad, jicama chips and raspberry vinaigrette.

Chef du Jour, TVFoodNet, April 96

– – – – – – – – – – – – – – – – – –

(^patH^End reply to Pat Hanneman )

Title: GRAND PRIZE WINNER BLACK BEAN TAMALE PIE (GRE
Categories: Main dish
Yield: 4 servings

1/2 c Onions, diced
1/3 c Green peppers, diced
8 oz Ground turkey
8 oz Canned black beans, drained
8 oz Tomato sauce
1 pk Taco seasoning mix
1 c Cornmeal
2 ts Sugar
1/2 ts Salt
1 Egg, beaten
1/3 c Milk
2 tb Vegetable oil
1 c Canned corn, drained
4 oz Grated cheddar cheese

Preheat oven to 350ø. Spray a 9″ pie plate with
nonstick cooking spray and set aside.
Spray a medium sized skillet with nonstick cooking
spray. Saut‚ onions and green pepper until tender,
about 3-5 minutes. Add turkey and cook until no
longer pink, breaking the meat up into small chunks as
you cook. Stir in beans, tomato sauce, and taco
seasoning mix. Set aside. In a medium bowl, combine
cornmeal, sugar, and salt. In a separate small bowl
mix the egg, milk, and oil. Add egg mixture to
cornmeal mixture and combine well. Stir in drained
corn. Press the cornmeal mixture into the prepared
pie plate like a crumb crust. Spoon the bean mixture
on top of the cornmeal “crust”. Bake 20 minutes.
Sprinkle the top of the pie with grated cheese and
bake an additional 5 minutes, or until the cheese is
melted. Let stand 5 minutes before serving. Weight
Watchers equivalents (1/4 pie): 2 1/2 P, 2 B, 1 1/2 F,
70 C.

—–

Boiled Icing

Recipe By : Net
Serving Size : 1 Preparation Time :0:00
Categories : Fillings Frostings Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
4 tablespoons Water — cold
1 each Egg white — beaten
1 teaspoon Vanilla

Add the water to the sugar and boil until the syrup spins a thread. Pour the
hot
syrup very slowly into the beaten white of egg, whip
ping constantly. Flavor with vanilla and spread the icing on the cake. For
chocolate icing, add 2 Tbsp grated chocolate to the warm i
cing. To tint icing: Lemon juice will whiten icing. The grated rind of an
orange will give a yellow color. Strawberry, raspberry or
cranberry juice will give a pink shade. Source: Pennsylvania Dutch Cook Book –
Fine Old Recipes, Culinary Arts Press, 1936.

– – – – – – – – – – – – – – – – – –

Date: Thu, 29 Jul 93 15:01:29 EDT
From: jmemon@lehman.com (Janine Memon)

From Eat More, Weigh Less by Dean Ornish

Pasta with Red Peppers, Lemon, Greens, White Beans

2, 3 red or yellow peppers
Vegetable broth or chicken stock (for non-veg)
Greens (I’ve used Swiss Chard and Escarole but Broccoli-Rape might be
good also)
Garlic
Lemon
Grated lemon rind
Pasta (I’ve used Orrechiette and Farfalle)
White Cannellini Beans (I used canned, the recipe calls for fresh –
canned works fine)
fresh pepper
salt

Cook peppers in broth approx 8-10 minutes
Add greens, garlic, lemon and rind to taste
Cook till greens are wilted, about 5-8 minutes
Add white beans and bean liquid
Add fresh pepper, and salt to taste
Add cooked pasta, mix and enjoy!

Asian Summer Rolls

Recipe By : Cooking Live Show #CL8901
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2 ounces thi rice vermicelli (bun) — available in some
— supermarkets and
speciality asian food shops
8 rounds (6 to 8 inches in diameter) rice — available
in
— paper (banh trang)
some supermarkets and speciality asian
— food
8 large boston or bibb lettuce leaves — cut in half 8
large shrimp — peeled, deveined,
— blanched for 1
— minute, drained
— and cut in
half lengthwise
1/2 cup coarsely shredded carrot
1 cup fresh mung bean sprouts
16 large mint leaves — washed and patted
— dry
1/2 cup fresh coriander leaves
spicy peanut sauce:
1 tablespoon vegetable oil
2 garlic cloves — minced
1/4 teaspoon hot chili paste or red pepper flakes — to
taste
1 tablespoon tomato paste
3 tablespoons creamy peanut butter
3 tablespoons hoisin sauce
1/2 teaspoon sugar
3/4 cups water
2 tablespoons chopped roasted peanuts

Soak the rice vermicelli in warm water to cover for 15 to 20 minutes
and drain. In a large pot of boiling water cook the noodles for 2
minutes or until al dente, stirring to separate the strands. Drain,
rinse with cold water and shake dry in a colander.

Fill a small shallow dish with warm water. Immerse one sheet of rice
paper in the water and let stand until pliable, about 45 seconds.
Transfer rice paper to paper towels to drain. Transfer drained rice
paper to a work surface. Lay one piece of lettuce over the bottom
third of the rice paper. Arrange 1 tablespoon of the rice noodles, 1
tablespoon of the shredded carrot, some bean sprouts and 2 mint
leaves, end to end, on the lettuce leaf. Roll up the paper halfway
into a cylinder and fold both sides of the paper over the filling. Lay
2 shrimp halves, cut side down and end to end, along the crease. Place
several coriander leaves along side the shrimp. Continue to roll the
rice paper into a cylinder, pressing the edge against the cylinder to
seal. Place the roll, seam side down, on a plate and cover with a damp
towel. Make more summer rolls in same manner with remaining
ingredients. The prepared rolls will keep, covered with a damp towel
or plastic wrap, for up to 3 hours.

In a small saucepan heat oil over moderately high heat and cook the
garlic and chili paste for 1

minutes. Add the tomato paste, peanut butter, hoisin sauce, sugar and
water, whisking until smooth. Simmer for 2 minutes or until heated
through. If necessary add additional water to thin sauce to desired
consistency. Pour sauce into dipping bowl and sprinkle with chopped
peanuts. Serve summer rolls with dipping sauce.

Yield: 8 summer rolls, 4 servings

– – – – – – – – – – – – – – – – – –

Chinese Pepper Steak

Recipe By : Sue Klapper – KCXJ08A
Serving Size : 4 Preparation Time :0:00
Categories : Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound flank steak — diagonally sliced
Marinade:
1/4 cup soy sauce
2 tablespoons dry sherry
1 teaspoon sugar
2 teaspoons cornstarch
1/4 cup water
2 tablespoons oil
4 cloves garlic — chopped
2 teaspoons ginger root — peeled, grated
2 scallions — chopped
2 tablespoons oil
1 large onion
2 green peppers — sliced

Marinate steak for 15 minutes or more. Add oil to hot wok.
Swirl and stir fry garlic, ginger and scallions for 30
seconds. WSith slotted spoon, reserving the marinade, add
half the steak and stir fry for 3 minutes. Remove and set
aside. Repeat with remaining steak. Add oil and stir fry
onion and green peppers for 2 minutes. Push vegetables to
sides of wok. Add marinade to center of wok and stir until
thickened and bubbly. Blend in vegetables, add seak and
heat thoroughly.

– – – – – – – – – – – – – – – – – –

90 MINUTE CINNAMON BUNS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Desserts
Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/4 c All-purpose flour, divided
1 tb Yeast, quick-rise
1/4 c Sugar
1/2 ts Salt
3/4 c Milk
1/4 c Water
1/4 c Butter or margarine
1 Egg
1 c Brown sugar, firmly packed
1 tb Cinnamon
1/3 c Butter or margarine, softend
1/2 c Raisins, optional

Set aside 1 cup flour. Mix remaining flour, yeast,
sugar and salt in a large bowl. Heat milk, water and
1/4 cup butter to 105-115 F. Stir liquids into flour
mix, stir to blend completely. Add the egg. Add enough
of the reserved flour to make a soft dough that does
not stick to the bowl. Turn out onto a floured surface
and knead 5 times. Cover dough and let rest 10 minutes.

Mix brown sugar, cinnamon and butter together (amounts
can be increased up to 1 1/2 times given for extra
sticky buns). Gently roll dough into a 12"x9″
rectangle. Spread with cinnamon mixture and sprinkle
with raisins if desired.

Roll up from long side and pinch to seal the seam. Cut
into 12 equal slices with a sharp knife. Place cut
side up in greased muffin tins. Place muffin pan on a
baking sheet on top of a large shallow pan half filled
with boiling water. Cover dough and let rise for 20
minutes.

Bake at 375 F. for 20 minutes or until browned. Remove
from muffin tins immediately to cool. Serve warm!

Typed by Bob 8-{) Recipe from a neighbor.

– – – – – – – – – – – – – – – – – –

Title: CHICKEN EGG ROLLS
Categories: Chinese, Poultry, Appetizers
Yield: 8 servings

1 Whole large chicken breast,
-skinned, halved and boned
1 tb Cooking oil
1 Clove garlic, minced
16 oz Can bean sprouts, drained,
-(or fresh, rinsed and
Patted dry)
1/2 c Chopped celery in small
-pieces
2 tb Soy sauce
2 ts Cornstarch
1/2 ts Five spice powder
8 Egg roll skins or packaged
-egg roll skins
Cooking oil for deep-frying

MMMMM————————-PLUM SAUCE——————————
1/2 c Plum preserves
1 tb Vinegar
1 tb Soy sauce
1/8 ts Garlic powder
1/8 ts Ground ginger
1 ds Ground red pepper

For filling, chop chicken. Preheat a large skillet or wok over high
heat; add cooking oil. Stir-fry chopped chicken and garlic in the oil
for 2 minutes. Add the bean sprouts and celery. Stir-fry 2 more
minutes. Mix the cornstarch in with the soy sauce, add the five spice
powder. Add to the chicken mixture and cook until thickened. Cool to
room temperature. Place an egg roll skin with one point toward you.
Spoon 1/4 cup filling diagonally across and just below center of
skin. Fold the bottom point of skin over the filling; tuck point
under filling. Fold side corners over, forming an envelope shape.
Roll up toward remaining corner; moisten point and press firmly to
seal. Repeat with the remaining skins and filling. Fry egg rolls, 2
or 3 at a time, in hot oil (365F) for 2-3 minutes or till golden
brown. Drain on paper towelling. Serve warm with plum Sauce.

Plum Sauce: In a small saucepan, combine plum preserves, vinegar, soy
sauce, garlic powder, ground ginger, and a dash of ground red pepper.
Bring mixture to boiling, stirring constantly. Remove from heat; cool.
Refrigerate in covered container overnight to blend seasonings.

Origin: Better Homes and Gardens Pasta Book

Shared by: Sharon Stevens Oct/91

MMMMM

Title: Raw Fish Salad
Categories: Chinese, Seafood
Yield: 4 servings

1/2 lb Fillet of red snapper
-(fresh!) or
Tuna, sea bass, shark or
-swordfish
2 oz Thin rice stick noodle
2 c Oil for deep-frying
1/2 Head iceberg lettuce (inner
-leaves only)
1/4 c Pickled red ginger
1/2 c Chinese parsley (cilantro)
-or watercress
1 tb White sesame seeds
1 Fresh lemon

————————-MARINADE————————-
2 tb Peanut oil
3 tb Cool water
2 ts Thin soy sauce
2 ts Sugar
3 sl Fresh ginger, half-dollar
-size
1/2 ts Ground cinnamon
1/4 ts White pepper

For a starter course on a warm fall evening, this dish
has few peers.

Marinating: Slice fish with the grain in
pencil-thick, 2″ strips. Mix marinade ingredients;
blend with fish in bowl. Cover and marinate in
refrigerator for 3 to 8 hours.

Preparations: Heat oil in wok to medium high. Toss 2
strands of rice stick noodle in oil to make sure it is
hot enough; noodles should puff up instantly without
browning. Deep-fry rice stick noodle briefly until it
expands; drain on paper towels; bag and reserve.
Shred lettuce; bag and reserve in refrigerator.
Thinly shred or mince pickled red ginger; reserve.
Chop parsley in 2″ lengths. Toast sesame seeds in dry
wok at low-medium heat until they are light tan;
reserve in tea cup or condiment saucer.

Assembling: Slice lemon in wedges. Separately pile
ingredients on large platter, removing slices of
ginger from fish (discard slices). Sprinkle salad with
sesame seeds and toss on platter, squeezing lemon over
salad as you toss.

—–

Minestrone Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 16 oz pkgs frozen vegetables and pasta in
garlic seasoned sauce
4 cups vegetable juice cocktail
2 15.5 oz cans red kidney beans — drained and rinsed
1 cup beef broth
1 tablespoon minced onion
1/2 teaspoon dried Italian seasoning
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper

Combine all ingredients in Crock-Pot. Cover and cook on Low 4 to 6 hours or Hi
gh for 2 to 3 hours. Serve

Serves 8

– – – – – – – – – – – – – – – – – –