June 13th, 2006 by alice
Tags: Almondnise, Biscotti
INGREDIENTS
- 1/2cupbutter
- 1 1/4cupssugar(divided)
- 3eggs
- 1teaspoonalmond extract
- 1/8-1/4teaspoon pureanise oil
- 2cupsflour
- 2teaspoonsbaking powder
- 1dashsalt
- 1/2cup choppedroasted almonds
- milk chocolate, melted (optional)
DIRECTIONS
- Cream butter and 1 cup sugar.
- Add eggs one at a time, beating well after each.
- Stir in flavorings.
- Combine dry ingredients, add to creamed mixture.
- Stir in almonds.
- Lightly grease cookie sheet.
- Spray hands with non-stick spray and shape dough into 2-12×3 logs on prepared cookie sheet.
- Sprinkle with remaining sugar.
- Bake@ 375 for 15-20 minutes or until firm.
- Remove from oven and cool on wire rack for 15 minutes.
- Reduce oven temp to 300.
- Place log on cutting board and slice diagonally 1/2 inch thick.
- Place on cookie sheet sliced side down.
- Bake 10 minutes.
- Turn, bake 10 more minutes.
- If desired, dip into melted chocolate.
- Store in airtight container.
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June 13th, 2006 by alice
Tags: Dressing, Fruited, Salad, Wpoppyseed
INGREDIENTS
- 2bags europeanlettuce(or equal amount of romaine, torn into pieces)
- 4ouncesswiss cheeseor mozzarella cheese or parmesan cheese, shredded
- 1cupcashews
- 1/2cupdried cranberries
- 3gala apples, unpeeled and cubed
- 2pears, unpeeled and cubed
-
Dressing
- 1/2cupsugar
- 1/3cupfresh lemon juice
- 1/2teaspoonsalt
- 2/3cupoil
- 2teaspoonsDijon mustard
- 1tablespoonpoppy seeds
DIRECTIONS
- Mix salad ingredients Prepare dressing by blending first 5 ingredients well.
- Add poppy seeds to dressing.
- Toss salad with dressing to taste.
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June 13th, 2006 by alice
Tags: Apricot, Cheese, Molded, Salad
INGREDIENTS
- 2 (3 ounce)packagesapricot Jell-O
- 1cupapricot juice
- 1cupboiling water
- 1 (12 ounce)cartoncottage cheese
- 1cupCool Whip
- 1/2cup choppedwalnuts
- 1/2cup choppedmaraschino cherries
- 1cup slicedcanned apricots
DIRECTIONS
- Disolve gelatin in boiling water, add apricot juice and mix well.
- Chill till consistency of jelly.
- Fold in cottage cheese, cool whip, walnuts, cherries and apricots.
- Pour into a 1 1/2 quart mold, and chill until set.
- Unmold and garnish with apricot slices if desired.
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June 13th, 2006 by alice
Tags: Laksa, Seafood
INGREDIENTS
- 1/4cuppeanut oil
- 2teaspoonspalm sugar(or substitute brown sugar)
- 2 (14 ounce)canscoconut milk
- 3cupsfish stockor chicken stock
- 2-3teaspoons asianfish sauce
- 10ounces firmwhite fish fillets, bones and skin removed
- 20medium uncookedshrimp
- 2smallsquid, hoods (optional)
- 6ouncesfresh crabmeat, cooked
- 12ounceshokkien noodlesor freshrice noodles
- 1-2tablespoonlime juice
- 1bunchbok choy, washed and cut into bite-sized pieces.
- 20mint leaves
- 1cup loosely packedfresh cilantro stems
- 1cupbean sprouts
- friedshallots(available in packets from Asian food stores)
- freshred chili, sliced extra (optional)
-
Laksa Paste
- 2teaspoonsdried shrimp paste(belacan)
- 2clovesgarlic, sliced
- 4spring onions, chopped
- 3-5small freshred chilies, coarsely chopped(and seeded, if desired, for less heat)
- 4coriander root, scraped and chopped
- 2stalkslemongrass, white part only,coarsely chopped
- 1tablespoon choppedfresh ginger
- 4macadamia nutsor candlenuts
- 6sprigs vietnamesemintor fresh mint (optional)
- 1tablespoonsesame oil
- 1teaspoonground turmeric
- 2teaspoonsground cumin
- 1teaspoonground coriander
- 1teaspoonmild paprika
- 1/2teaspoonsea salt
DIRECTIONS
- For laksa paste: place dried shrimp paste on a foil-lined baking tray and roast at 350 deg F (180C) for 5 to 10 minutes, until lightly roasted.
- Blend or process all the paste ingredients, including the roasted dried shrimp paste, until a smooth paste forms.
- Cut fish fillets into 1¼” pieces.
- Peel and de-vein shrimp, leaving tails intact Cut cleaned squid down one side to open out flat, score inside surface in a criss-cross pattern and cut into strips.
- Heat peanut oil in a wok until almost smoking, add laksa paste and stir-fry over medium heat for 3 to 5 minutes, stirring constantly until the oil has been absorbed and the paste is fragrant.
- Add palm sugar, coconut milk and fish or chicken stock, bring to the boil and allow to simmer for a few minutes.
- Season to taste with fish sauce, and add a little more palm sugar, if necessary, to balance the flavors.
- When ready to serve, add the fish, shrimp and squid (or chicken if you prefer), and simmer uncovered for a few minutes until the seafood (or chicken) is just cooked through.
- Meanwhile, heat the noodles according to packet instructions, drain, and keep warm.
- Lastly, add the crabmeat to the laksa and heat through gently.
- Remove laksa from heat and add the lime juice to taste.
- Divide the hot noodles, bok choy and mint leaves between serving bowls.
- Ladle hot soup over the top.
- Serve soup topped with cilantro sprigs, bean sprouts, fried shallots, and extra chili if desired.
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June 13th, 2006 by alice
Tags: Asian, Fry, Ginger, Scallop, Stir
INGREDIENTS
- 2tablespoonsfresh lime juice
- 2tablespoons shaoxingrice wine
- 1clovegarlic, crushed
- 8ouncesscallops
- 1tablespoonsesame oil
- 1/2inchfresh ginger(about 2 teaspoons finely grated)
- 4spring onions
- 1/2red pepper, diced
- 3ouncesbutton mushrooms
- 2teaspoonssoy sauce
- black pepper, freshly ground
- 1teaspooncornstarch
- 2tablespoonswater
DIRECTIONS
- Place scallops in a glass or ceramic bowl, pour over the combined lime juice, shaoxing and crushed garlic and mix gently.
- Allow the scallops to marinate for 15 minutes, but no longer, as otherwise they will begin to ‘cook’ in the lime juice.
- Meanwhile grate the ginger, cut the spring onions diagonally into ½” lengths, slice the mushrooms, and dice the red pepper.
- Pour the sesame oil into a wok or large skillet, and heat until almost smoking.
- Add the ginger, spring onions, mushrooms and red pepper, and stir-fry for about 3 minutes until the ginger becomes fragrant.
- Next add the scallops and marinade, and continue stir-frying for another 3 minutes, until scallops become opaque.
- Add the soy sauce and mix thoroughly with all the other ingredients.
- Season to taste with freshly ground black pepper.
- Mix the corn starch and water together into a paste, drizzle into the wok, and cook stirring for another minute or two or until the sauce has thickened and is smooth.
- Serve immediately with steamed white rice.
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