May 28th, 2008 by alice
Tags: Gingerbread, Waffles
INGREDIENTS
- 1/2cupmargarine, melted
- 1/4cupwarm water
- 1 (14 1/2 ounce)packagegingerbread mix
- 2egg yolks, beaten
- 2egg whites, beaten until soft peaks form
DIRECTIONS
- Preheat waffle iron.
- Blend together margaine and water. Add mix.Beat two minutes at medium speed.
- Stir in egg yolks.Fold in whites.
- Spoon into iron (2/3 full).
- Bake until steaming stops or light goes off.
- Serve warm with with warmed applesauce or whipped cream.
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May 28th, 2008 by alice
Tags: Cheeses, Couscous, Sauteed, Spinach, Two
INGREDIENTS
- 3 1/2cupscouscous
- 1 (8 ounce)canItalian-style diced tomatoes
- 1/4cupred onions, sliced into rings
- 1tablespoon mincedgarlic
- 1/2teaspoonolive oil
- 10cupsfresh spinach
- 1tablespoonwater
- 6ounceslight cheddar cheese
- 3tablespoonsparmesan cheese, grated
- 3 freshbasil sprigs(to garnish)
DIRECTIONS
- Prepare couscous according to package directions. Set aside.
- Heat tomatos in small saucepan or microwave. Set aside.
- In a large skillet over medium heat, combine onions, garlic and oil; stir until onions are heated and fragrant.
- Add spinach and water: stir until spinach is wilted and tender but still bright green, about 2 minutes.
- On a large platter, layer couscous, spinach mixture and tomatoes. Sprinkle cheese and garnish with basil.
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May 28th, 2008 by alice
Tags: Balls, Chinese, Sour, Sweet
INGREDIENTS
- 1 1/2lbsextra-firm silken tofu
- 1 1/2tablespoonspeanut butter
- 1/4cupparsley
- 8green onions
- 8ounceswater chestnuts, chopped
- 1/4cupcanned mushroom slices or1/2 cupfresh mushrooms
- 1cupgreen peppers
-
Sauce
- 1 1/2cupsunsweetened pineapple juice
- 1/2cupbrown sugar
- 2tablespoonsbrown sugar
- 1/2cupapple cider vinegar
- 1/4teaspoongarlic powder
- 2tablespoonscornstarch
- 1/4cupBraggs liquid aminosor soy sauce
DIRECTIONS
- Balls:.
- Yes the recipe does say brown sugar twice.Yes unless you want to convert from grams use both.
- cut onions and green peppers into 1/4 inch pieces.
- Mash tofu in bowl.
- Then mix in the rest of the ingredients.Form into 2 inch balls.Roll in flour and fry in 1/2 inch oil browning on all sides.Do NOT let oil smoke.Drain on paper towels.Serve hot.
- Sauce:.
- Combine sauce in saucepan over med heat.
- Whisk out the lumps and heat, stir constantly until thickens.
- Pour over balls when serving.Make sure they are well coated.
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May 28th, 2008 by alice
Tags: , Cakes, Crab, Douglas, Tom
INGREDIENTS
- 1largeegg yolk
- 1tablespooncider vinegar
- 1tablespoonDijon mustard
- 1tablespoon finely choppedred bell peppers
- 1tablespoon finely choppedonions
- 2teaspoons choppedparsley
- 1teaspoonTabasco sauce
- 1/2teaspoonpaprika
- 1/2teaspoon choppedfresh thyme
- 1/4teaspoonkosher salt
- 1/4teaspoonfresh ground black pepper
- 1/4cupolive oil
- 1/4cupsour cream
- 1lb freshdungeness crabmeat, picked clean of shell and lightly squeezed if wet
- 4cupsfresh breadcrumbs
- 3tablespoons choppedparsley
- 4tablespoons approx.unsalted butter
DIRECTIONS
- In a small food processor, combine egg yolk, vinegar, mustard, bell pepper, onion, parsley, Tabasco, paprika, thyme, salt and pepper.
- Pulse to mince the vegetables and combine the ingredients.
- With motor running, slowly add oil through the feed tube until the mixture emulsifies and forms a thin mayonnaise.
- Transfer mayonnaise mixture to a large bowl and stir in sour cream, then carefully fold in crabmeat.
- Gently form into 8 crabcakes, about 3 inches across and ¾-inch thick.
- Put the fresh bread crumbs in a shallow container and stir in parsley.
- Lightly dredge the crab cakes on both sides in the bread crumbs.
- Chill for at least 1 hour (preferably longer).
- Put 2 large nonstick skillets over medium heat and add about 2 tablespoons butter to each pan. When butter is melted, add 4 cakes to each pan.
- Gently fry until golden brown on both sides and hot through, turning once with a spatula, about 4 minutes on each side.
- Depending on appetites, suggest service of two crab cakes per serving, with lemon wedges.
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May 28th, 2008 by alice
Tags: Chilled, Dressing, Noodle, Peanut, Salad, Shrimp, Thai
INGREDIENTS
- 8ounces packagedrice noodles, wide width
- 2tablespoonsfresh lime juice
- 2tablespoonswater
- 1 1/2tablespoonsfish sauce
- 1tablespoonlow sodium soy sauce
- 3tablespoonslight coconut milk
- 1/4teaspoonsesame oil
- 2tablespoonsreduced-fat peanut butter, crunchy-variety
- 1tablespoonlight brown sugar, unpacked
- 1 1/2tablespoonsgarlic, minced
- 2tablespoonsjalapeno peppersor serrano chilies, minced(do not touch seeds with bare hands)
- 1tablespoonlemongrass, minced
- 2smallshallots, peeled and thinly sliced
- 3tablespoonsfresh cilantro leaves, picked off the stem and washed
- 3tablespoonsfresh mint leaves, fresh, picked off the stem and washed
- 2tablespoonsfresh basil leaves, washed and torn
- 1/4cupgreen cabbage, shredded
- 1/4cupred cabbage, shredded
- 1/4cupcarrots, shredded
- 8ouncesfrozen shrimp, peeled, precooked, thawed and cut in half lengthwise
- 2mediumscallions, thinly sliced on a diagonal
DIRECTIONS
- Fill a large, deep pot with very hot tap water. Add noodles and cover; set aside.
- To make dressing, combine lime juice, water, fish sauce, soy sauce, coconut milk, oil, peanut butter and sugar in a medium bowl; whisk until well-combined.
- Add garlic, jalapeno, lemon grass and shallot to same bowl; mix to combine. Add cilantro, mint, basil, both cabbages and carrots; mix again to combine.
- Taste a noodle to see if they are ready. They should be slightly al dente. Drain and rinse in cold water. Add noodles to bowl and toss to coat. Add shrimp and scallions; mix again and let sit for at least 10 minutes or up to overnight in the refrigerator.
- Yields about 1 1/3 cups per serving.
- Notes.
- To save yourself a little time, consider buying a pre-packed slaw mix to replace the shredded carrot and green and red cabbage.
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