August 16th, 2006 by alice
Tags: Asian, Cucumber, Salad, Style
INGREDIENTS
- 2lbskirby cucumbers, unpeeled and cubed
- 1tablespoonkosher salt
-
Dressing
- 3tablespoonssesame oil
- 1/2teaspoonred pepper flakes
- 8clovesgarlic, peeled and thinly sliced
- 1/3cuprice vinegar
- 2tablespoonshoney
DIRECTIONS
- Place in a bowl the cubed cucumbers and kosher salt, toss to coat.
- Let stand for 1 hour at room temperature.
- Transfer to colander, rinse lightly under cold running water, drain, and place in a bowl.
- Prepare dressing: In a wok or heavy saucepan set over moderate heat, heat sesame oil until hot.
- Add the red pepper flakes and cook, stirring 15 seconds.
- Add garlic, rice vinegar, and honey and stir-fry 30 seconds.
- Turn off heat, add cucumbers and toss to coat.
- Transfer to a bowl, let cool and chill for at least 3 hours or overnight.
- Cucumbers will keep for up to one week.
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August 16th, 2006 by alice
Tags: Cobbler, Pumpkin
INGREDIENTS
- 1/2cupbutter
- 1cupself rising flour(see note below)
- 1cupsugar
- 1cupmilk
- 1teaspoonvanilla
- 2eggs, beaten
- 1 (5 ounce)canevaporated milk
- 1 (30 ounce)canpumpkin pie filling(Also see note below)
DIRECTIONS
- Preheat oven to 350°.
- Cut butter into four pieces and place in 9×13 glass baking dish.
- Place the dish in the heating oven to melt the butter.
- In a medium bowl, mix together the flour, sugar, regular milk and vanilla.
- Remove the melted butter from the oven and pour the flour mixture into the dish directly over the butter.
- Do not stir!
- Set the mixture aside.
- Whisk eggs in a mixing bowl, add evaporated milk and pumpkin pie filling.
- Stir to mix well.
- Spoon the filling mixture on top of the reserved crust batter in the pan.
- Do not stir and do not worry about the filling reaching the sides of the pan.
- Bake until crust is dark golden brown on top, about 50 minutes to 1 hour.
- Let cobbler rest for at least 20 minutes before serving.
- Notes: 1 cup of self rising flour= 1 cup all purpose flour plus 1 1/2 tsp baking powder plus 1/2 tsp salt.
- *Donot use regular pumpkin puree, must be a filling or sometimes called a mix.
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August 16th, 2006 by alice
Tags: Baked, Chips, Oven, Potato, Sweet
INGREDIENTS
- 1largesweet potato, unpeeled,washed,and dried(about 9 ounces)
- salt & freshly ground black pepper
DIRECTIONS
- Heat oven to 200°F with two racks.
- Line two baking pans with parchment paper, and set aside.
- Slice potato crosswise, as thin as possible.
- Arrange the slices on the prepared sheets, and keep them from touching as much as possible.
- Sprinkle lightly with salt and pepper.
- Cook for 50 minutes.
- Slices will dehydrate and shrink; turn chips over, and rotate baking sheets if needed for even cooking.
- Cook until slices are crisped and fluted around the edges and the centers are still orange, not brown, 30 to 40 more minutes.
- Transfer to cooling racks, and cool chips on baking sheets.
- (Chips will be soft when removed from oven and will crisp as they cool.) Store in an airtight container, at room temperature, up to 3 days.
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August 16th, 2006 by alice
Tags: Chinese, Dim, Rolls, Shanghai, Spring, Sum
INGREDIENTS
-
SPRING ROLL SKINS
- 1cupunbleached flour
- 1/2teaspoonsalt
- 2eggs, beaten
- 2cupswater, approximately
- vegetable oil
-
SPRING ROLL FILLING
- 1tablespoonpeanut oil
- 2celery ribs, sliced thinly on diagonal
- 1lbmung bean sprouts
- 3/4cup matchstick-cutbamboo shoots
- 1/4cup matchstick-cutwater chestnuts
- 2teaspoonslight soy sauce
- 1/2teaspoonsugar
- 1/2lb flakedcrabmeat
- 1/2teaspoonoriental sesame oil
- 2tablespoons mincedgreen onions
- 2tablespoonscornstarch
- peanut oil(for deep frying)
- Chinese mustard
- chili oil
- soy sauce
-
EGG SLIVERS
- 4eggs, beaten
- 2tablespoonswater
- 1/4teaspoonsalt
- 1tablespoonpeanut oil
DIRECTIONS
- FOR THE FILLING: Heat peanut oil in wok or skillet and stir-fry celery, bean sprouts, bamboo shoots, water chestnuts, soy and sugar 2 minutes.
- Stir in crab and remove from heat.
- Pour off any juices and add sesame oil, green onion, cornstarch and egg slivers.
- Cool and place 3 tablespoons of mixture on edge of spring roll skin.
- Place a coriander sprig on top and fold skin over twice.
- Then fold in sides and roll like jelly roll.
- Deep-fry, seam side down, in hot oil until crisp and golden.
- Drain, cut into 1-inch slices and serve immediately with mustard, chili oil and soy.
- Yield: approximately 18 spring rolls.
- EGG SLIVERS: Divide this recipe in half using only 2 eggs. Combine eggs, water and salt.
- Heat a 12-inch skillet over medium heat, add half the peanut oil and pour in half the egg mixture, tilting pan to coat surface.
- Cook until eggs are just set, moist but not runny.
- Bottom should be slightly golden.
- Turn out onto board and repeat with remaining oil and egg mixture.
- Let cool, roll and slice into slivers.
- SPRING ROLL SKINS: Sift flour and salt into mixing bowl.
- Add eggs and enough water to make a smooth, thin batter similar to crepe batter.
- Always beat batter in ONE DIRECTION to gain elasticity.
- Let stand 20 minutes.
- Lightly oil a 6-inch skillet or crepe pan and heat over low heat.
- Beat batter in same direction and pour 2 tablespoons into pan, tilting pan to cover entire surface with batter.
- Cook until set.
- Pancake should be sheer and pliable.
- When it shrinks away slightly from the edges, turn over and cook other side just to set.
- Remove to flat dish, cover with slightly dampened tea towel and repeat with remaining batter, oiling pan as necessary and being sure to stir in one direction each time.
- Yield: approximately 18 spring roll skins.
- Regional Cooking Of China.
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August 16th, 2006 by alice
Tags: Amish, Bread, Quick, Starter, Using
INGREDIENTS
- 1cupsourdough starter
- 2cupsall-purpose flour
- 1cupsugar
- 2/3cupvegetable oil
- 3eggs
- 1 1/2teaspoonscinnamon
- 1teaspoonvanilla
- 1 1/2teaspoonsbaking powder
- 1/2teaspoonbaking soda
- 1/2teaspoonsalt
DIRECTIONS
- Preheat oven to 350°F.
- Place all ingredients in a large mixing bowl and mix by hand with a wooden spoon until smooth.
- Pour batter into 2 well-greased and sugared 9X5X2-inch loaf pans.
- Bake for about 40 minutes, or until done (You can test to see if it is done, by placing a wooden toothpick in the center of the cake, it if comes out dry, it’s done).
- Cool for 10 minutes before removing from pans.
- ~NOTE~If desired, add 1 cup chopped nuts and/or fruit such as apples, dates, cranberries, diced apples or raisins to each loaf.
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