April 13th, 2008 by alice
Tags: Cheese, Crab, Cream, Wontons
INGREDIENTS
- 4ouncesdungeness crabmeator lump crabmeator imitation crabmeat
- 2-4ouncescream cheese, room temperature
- 1/4teaspoon gratedlemon zest
- 1/2teaspoonlemon juice
- 1/4teaspoonkosher salt(to taste)
- 1/8teaspoonground black pepper
- 3teaspoons choppedfresh chives
- 14ounceswonton wrappers(square)
- vegetable oil, for deep-frying
-
Egg Wash
- 1largeegg, whisked with 2 tablespoons water
DIRECTIONS
- Combine the crab, cream cheese, lemon zest and juice, salt, pepper and chives together.
- Place a heaping half-tsp of filling on one corner of wrap.
- Moisten the edges with egg wash.
- Bring one set of opposite corners together and seal all the edges, making a triangle.
- Next, bring the long ends of the triangle together, overlapping the corners slightly and sealing with more egg wash.
- Turn the third corner up if it isn’t already, forming a small tortellini or hat-shape.
- Heat the oil to 350 degrees.
- Fry the egg rolls until they are golden brown, about 45 seconds to 1 minute.
- Drain well on paper towel.
Posted in Recipes | No Comments »
April 13th, 2008 by alice
Tags: Beans, Green, Spicy
INGREDIENTS
- 1lbgreen beans, ends trimmed
- 2tablespoonsolive oil
- 1mediumyellow onion, diced
- 4ounces thick-cutpepper bacon, diced
- 1-2tablespoonhot chili oil(to your liking)
- salt & freshly ground black pepper
DIRECTIONS
- Prepare an ice bath by filling a large bowl with water and ice.
- Bring a large pot of lightly salted water to a boil. Add the green beans and cook until crisp-tender, about 2 minutes.
- Using a slotted spoon, transfer the beans to the ice bath; this will stop the cooking process so that the beans remain crisp. When the beans have cooled, transfer them to a colander and allow them to drain completely. Spread them on paper towels to dry. Set aside.
- Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the onion and saute until soft and translucent, about 3 minutes. Add the bacon and continue to cook for 5 minutes, or until the bacon is crisp and the onion is golden. Using a slotted spoon, transfer the bacon and onion to a plate lined with paper towels, leaving as much fat in the pan as possible. Discard the fat, wipe the skillet with a paper towel, and put the pan back on the heat. Add the chili oil and the green beans; saute the green beans for 3 minutes. Toss in the bacon mixture, stirring until heated through. Season to taste with salt and pepper.
Posted in Recipes | No Comments »
April 13th, 2008 by alice
Tags: Cheesecake, Chocolate, Turtle
INGREDIENTS
- 1 (14 ounce)packagecaramels
- 1 (5 ounce)canevaporated milk
- 1 1/4cups choppedpecans, divided
- 1chocolate crumb crust
- 1 (3 ounce)packagecream cheese, softened
- 1/2cupsour cream
- 1/4cupmilk
- 1 (4 ounce)packageinstant chocolate pudding mix
- 1/2cupfudge sauce
DIRECTIONS
- Place caramels and evaporated milk in a heavy saucepan. Heat over medium low, stirring continually; until smooth, about five minutes. Stir in 1 cup chopped pecans. Pour into nine inch piecrust.
- Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds longer.
- Pour pudding mixture over caramel layer, covering evenly. Chill loosely covered, until set, about 15 minutes.
- Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top layer of cake with remaining pecans. Chill, loosely covered, until serving time.
Posted in Recipes | No Comments »
April 13th, 2008 by alice
Tags: Beetroot, Gratin, Potato
INGREDIENTS
- 500mldouble cream
- 3garlic cloves, sliced
- 2teaspoonsdried thyme
- 750gwhite potatoes(about 2 large)
- 350gbeetroots, peeled(about 3 medium)
DIRECTIONS
- Preheat oven to 190 degrees C, Gas mark 5.Put cream garlic and thyme in saucepan and bring to a slow simmer over medium heat.Let garlic and thyme infuse about 10 minutes, pass through a sieve into a jug and set aside. Discard garlic and thyme.
- Slice potatoes and beetroot as thin as possible (a mandolin is good for this, or the slicing blade on a food processor).
- Pour a thin layer of cream into a deep 2 litre dish. (I use a souffle dish). Layer half the potatoes on top of the cream.Pour over more cream and season with salt and pepper.Add all the beetroot in 1 layer.Add more cream, season, and top with the rest of the potatoes.Pour over remaining cream and season one last time.
- Bake in preheated oven 30-35 minutes or until golden and bubbling and top layer has just crisped up.(You may need to cover with foil halfway through cooking time to prevent top layer burning).
Posted in Recipes | No Comments »
April 13th, 2008 by alice
Tags: Great, Guacamole, Quick, Recipe
INGREDIENTS
- 2largeavocados
- 1 1/2tablespoonslemon juice
- 1tablespoongarlic powder(garlic salt)
- 1/4cuponions(can put less if not big on onion’s)
- 1dash jalapenohot sauce
- 1mediumtomato
DIRECTIONS
- Smush the avocados and put into serving bowl.
- Add chopped onions and diced tomatoes.
- Pour the garlic powder, lemon juice, and the hot sauce.
- Mix it all together and grab a chip and enjoy.
Posted in Recipes | No Comments »
