1 lb Medijum sized shrimp uncook 1/3 c Dry roasted cashews 3 tb Peanut oil 1 md Onion, slivered 1/2 c Celery sliced 6 oz Mushrooms sliced 1 Clove garlic, minced 1 ts Cornstarch 2 tb Soy sauce 1/4 c Chicken stock 2 c Shredded fresh spinach 1/4 lb Pea pods Cooked brown rice 1) Shell and devein the shrimp, set aside. 2) Stir cashwews in heated oil in a large frying pan until they give off a nutlike aroma and begin to brown. Remove with a slotted spoon and reserve. To same oil add onion and celery. Cook, stirring occasionally, over medium-high heat until onions are translucen, about 3 minutes. Add mushrooms and cook until they become brown. Mix in garlic and shrimp, stirring until shrim turn pink. 3) Mix cornstarch smoothly with soy sauce and chicken stock. To shrimp mixture add the spinach and peas sit 30 seconds. Mix in constarch mixture, stirring just until thicken. Taste, add salt, if needed. Sprinkle with reserved cashews. 4) Serve shrimp over brown rice. Submitted By [email protected] On THU, 14 SEP 1995 055054 -0400 |
8 Oz Orzo -- uncooked 1 C Vegetable Broth 1 Sm Zucchini -- quartered length- -- wise, thin sliced 1 Carrot -- peel, dice 1 Lg Onion -- diced 1 C Eggplant -- peel & dice Cook orzo according to package directions. Bring vegetable broth to a boil in a medium saucepan, add vegetables and saute until done to your liking (5-10 mins). Drain orzo and add to vegetables. Keep cooking until it is at the temperature you like. Top with some lo/non fat cheese if you like. Lucinda |
4 Chicken breast halves, -skinned, boned and patted -dry 3/4 c Buttermilk 3 tb Parmesan cheese 1/2 c Dry bread crumbs 1/2 ts Rosemary 1/2 ts Thyme 1/4 ts Garlic powder 1/4 ts Onion powder 1/4 ts Black pepper Cover a baking sheet with foil and lightly coat with nonstick cooking spray. In a shallow disk combine all ingredients except chicken and buttermilk. In a separate dish, dip chicken in buttermilk then roll in dry mixture and place on baking sheet. Bake at 400! for 35 to 40 minutes until golden. |
1 cup onion -- chopped 1 whole apple -- peeled and chopped 2 cloves garlic -- minced 1 tablespoon curry powder 2 tablespoons margarine 1/4 cup flour 1/2 teaspoon salt 1/4 teaspoon cardamom 1/4 teaspoon pepper -- freshly ground 10 3/4 ounces nonfat chicken broth 1 tablespoon lime juice -- fresh 1 1/4 pounds scallops 1 cup mushroom -- sliced In a large skillet, saute onion, apple, garlic, and curry powder in margarine u ntil tender. Remove skillet from heat and blend in flour, salt, cardamom, and poepper. Stir in chicken broth and lime juice until curry sauce is well blended. Bring curry sauce to a boil, reduce heat, and simmer, uncovered for about 5 min utes. Stir occasionally. Meanwhile, place scallops or shirmp in a pot of boiling water and cook until ju st tender 5-10 minutes. Drain and set aside. When curry sauce is finished cooking, add shellfish and mushrooms and serve ove r rice. |
1 Long white radish, about 1 lb in weight, or red ones 3 Navel oranges Juice of 1/2 lemon 1 tb Olive oil 1/4 ts Salt or to taste 1 ts Powdered sugar 2 tb Orange flower water, Optional Peel and grate the white radish or trim and thinly slice the red ones. Remove the orange peel, including white membrane, with a sharp knife and cut the fruit into 1-inch pieces, saving any juice. Gently mix the radishes, oranges, orange and lemon juice, olive oil, salt, sugar and orange flower water, if using. |
2 c Whipping cream 1/2 c Caramel or butterscotch ice -cream topping 1/2 ts Vanilla extract 1 Prepared angel food cake, -( 16 ounces ) 9 Heath candy bars (1.4 oz ea) -chopped In a mixing bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into three layers. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/2 cup candy bar. Repeat. Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with the remaining candy bar. Store in the [email protected] Source: Taste of Home Quick Cooking ----- |
- Joyce Jue, Guest Chef - MM:MK VMXV03A 4 c Med coconut milk 1 1/2 c Chicken stock 3 Quarter-sized pieces dried -galangal, also known as -Siamese Ginger, or twice -as much fresh galangal 4 Stalks fresh lemon grass, -bruised, cut into 2-in -lengths 1 Lge whole boned chicken -breast, cut into 1/2-in Pces (about 1 lb, boned) 4 tb Fish sauce, Nam Pla 5 Fresh kaffir makrut lime -leaves (if available) 3 Or-4 fresh serrano chiles, 1 Sliced into rounds 2 Fresh limes, juiced 2 tb Frsh coriander lves, chopped In Thai, this is called Gai Tom Kha. Be sure to use unsweetened coconut milk, which is available in Asian markets. IN A SAUCEPAN, bring the coconut milk, chicken stock, galangal and lemon grass to a boil; reduce and simmer for 20 minutes. Strain stock; discard galangal and lemon grass. Return stock to a boil, add chicken and reduce to a simmer until tender (about 2 minutes). Add fish sauce, citrus leaves and chiles. Stir in lime juice. Garnish with more chiles to taste and coriander leaves. Serve hot. |
| Ingredients | |||
| 1/2 | cup | sugar | |
| 1 1/3 | cup | flour | |
| 1 | cup | almonds, ground, toasted | |
| 2 | teaspoons | cinnamon | |
| 1/3 | teaspoon | salt | |
| 3/4 | cup | butter, softened | |
| 1 | teaspoons | vanilla | |
| 1/4 | cup | candied orange peel, minced | |
| 1 | large | egg white, beaten w/2 teaspoons water for glaze | |
| 1 | prepared colored icings | ||
| 1 | suger, for decorating | ||
Directions: | |||
| Beat together butter, sugar and vanilla until light and fluffy. Stir in flour, almonds, cinnamon and salt, blend well. Stir in orange peel. Wrap dough in plastic and refrigerate 2 hours. Preheat oven to 375 degree F. Roll out dough 1/4 inch thickness and cut shapes with Christmas cookie cutters. If not using icing, decorate with colored sugar or gragees before baking. Bake 9-12 minutes or until golden brown. Decorate with icing, colored sugars, dragees, etc. Store airtight at room temp one week, freeze longer. | |||
| Ingredients | |||
| 1 | pound | beef, ground, lean | |
| 1 | each | egg | |
| 2 | tablespoon | bread, crumbs, dried | |
| ---MUSHROOM FILLING--- | |||
| 12 | oz | mushrooms, canned, pieces, drained | |
| 1/4-1/2 | teaspoon | basil | |
| 1 | salt, to taste | ||
Directions: | |||
| Mix ingredients together and divide into 4 sections. Make a giant hamburger with each section. Place 1/4 mushroom mixture on half of each hamburger, leaving a 1-inch edge. Fold meat over filling and firmly seal the edges with a fork. Broil about 10 minutes, turning meat only once. Serves 4. | |||
1 cup margarine 1 cup shortening 2 cups brown sugar -- packed 2 cups granulated sugar 4 eggs 2 teaspoons vanilla 4 cups flour 2 teaspoons baking powder 2 teaspoons baking soda 2 cups oatmeal 2 cups Post Toasties cereal 1 package chocolate chips -- (6 ounce) 1 cup coconut 1 cup pecans -- chopped Cream together margarine, shortening, brown sugar and granulated sugar. Add egg s and vanilla. Sift and add flour, baking powder and baking soda. Mix in remain ing ingredients. Use ice cream scoop or 1/4-cup measure to drop - 6 cookies to a sheet. Bake 15 minutes at 350 degrees. Serves 20. Dorothy Balthrop Possum Kingdom Lake |