February 27th, 2006 by alice
Tags: Meatballs, Sour, Sweety
INGREDIENTS
- 1lblean ground beef
- 1/2ground veal
- 1/2ground pork
- 2eggs
- 1cupdry breadcrumbs
- 1/2cup finely choppedonions
- 1/2teaspoonground ginger
- 1teaspoonseasoning salt
- 1teaspoongarlic powder
- 1/2teaspoonground black pepper
- 2teaspoonsWorcestershire sauce
- 2teaspoonsbrown sugar
- 1 (20 ounce)canpineapple chunks, drained with juice reserved
- 1/3cup goodwhite wine
- 3tablespoonsdistilled white vinegar
- 1tablespoonsoy sauce
- 1/2cup packedbrown sugar
- 3tablespoonscornstarch
- 1/2teaspoonground ginger
- 1/2teaspoonseasoning salt
- 1largecarrot, diced
- 1stalkcelery, sliced
- 1largered bell pepper, cut into 1/2 inch pieces
DIRECTIONS
- Preheat oven to 400 degrees F.
- Lightly grease a large, shallow baking sheet.
- In a large bowl, thoroughly mix the ground meats, eggs, bread crumbs and onion.
- Sprinkle with ginger, seasoning salt, garlic, pepper, Worcestershire sauce and sugar.
- Shape into one inch balls.
- Place meatballs in a single layer on prepared baking sheet.
- Bake in preheated oven for 10 to 15 minutes; set aside.
- To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup.
- In a large pot over medium heat, combine the juice mixture, 1/3 cup white wine, vinegar, soy sauce, and brown sugar.
- Stir in cornstarch, ginger and seasoning salt, until smooth.
- Cover and cook until thickened.
- Stir pineapple chunks, carrot,celery, red pepper and meatballs into the sauce.
- Gently stir to coat the meatballs with the sauce.
- Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.
Posted in Recipes | No Comments »
February 27th, 2006 by alice
Tags: Asian, Ball, Cheese, Chestnuts, Shrimp, Water
INGREDIENTS
- 2 (8 ounce)packagescream cheese, softened
- 1tablespoonsoy sauce
- 1 (4 ounce)cansliced water chestnuts, drained and chopped
- 1/2lbshrimp, shelled and grilled
- 1teaspooncilantro, sliced thinly
- 1teaspoonpickled ginger, sliced thin
- 2tablespoonswasabi, to taste
- 1cuptoasted sesame seeds, divided
DIRECTIONS
- In a medium bowl, mix together the cream cheese, soy sauce, water chestnuts, shrimp, cilantro, ginger, and 1 tablespoon of sesame seeds.
- Gradually stir in wasabi paste until you reach the desired amount of spice.
- Cover and refrigerate for one hour.
- Remove the cheese mixture from the refrigerator, and shape into a ball.
- Roll in the remaining sesame seeds to cover.
- Refrigerate until ready to serve.
Posted in Recipes | No Comments »
February 27th, 2006 by alice
Tags: Butter, Chilli, Pretzels
INGREDIENTS
- 1/3cupsmall pretzels or largepretzels, broken up
- 2tablespoonsbutteror butter substitute
- 1/2teaspooncrushed red pepper flakes
- Tabasco sauce
DIRECTIONS
- Lay aluminium foil over a baking tray and place pretzels over it on one single layer.
- Place butter and chilli peppers in a bowl and melt butter in microwave and when melted, add 2-3 drops of Tabasco sauce and mix.
- Pour butter chilli mixture over pretzels and toss to coat evenly.
- Bake in oven at 100ºC/215ºF for 8-12 min.
- or until crisp (i. e. no longer soggy).
- Preferably eat hot- it takes best this way, and is not usually too hot when you take it out of the oven, but you can wait for it too cool and eat it too if you want.
Posted in Recipes | No Comments »
February 27th, 2006 by alice
Tags: Blender, Coconut, Pie
INGREDIENTS
- 1 (13 ounce)canevaporated milk
- 3eggs
- 1cupsugar
- 1cupflaked coconut
- 3tablespoonsvegetable oil
- 3tablespoonsall-purpose flour
- 1/2teaspoonvanilla extract
- ground nutmeg
DIRECTIONS
- Combine all ingredients except nutmeg in container of electric blender.
- Process mixture until well blended.
- Pour into a greased and floured 10-inch pie plate (mixture will be thin).
- Sprinkle top of mixture with nutmeg.
- Bake at 370 F for 25 minutes or until pie is set.
- Let pie stand 10 minutes before serving.
Posted in Recipes | No Comments »
February 27th, 2006 by alice
Tags: Carrot, Muffins
INGREDIENTS
- 2cupssugar
- 1 1/4cupsoil
- 4eggs, lightly beaten
- 3cupsflour
- 2teaspoonsbaking powder
- 1teaspoonbaking soda
- 1/2teaspoonsalt
- 2cups gratedcarrots
- 1/2cup choppednuts, optional
- 1/2cupraisins, optional
DIRECTIONS
- Preheat oven to 350-degrees F.
- Grease or prepare muffin pans with paper liners.
- Beat sugar and oil in bowl.
- Add eggs to bowl and blend well.
- In seperate bowl, sift dry ingredients (flour- salt).
- Stir dry ingredients into batter, blending well.
- Fold in carrots, nuts and raisins.
- Spoon batter into muffin tins, filling 2/3 full.
- Bake for 35-40 minutes or until tooth pick tests clean.
Posted in Recipes | No Comments »
