June 17th, 2013 by alice
Tags: Peas, Shrimppples, Snow | 
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INGREDIENTS
- 1lbsnow peas, trimmed
- 5tablespoonsbutter
- 2largetart cooking apples, peeled and sliced
- 2tablespoonssugar
- 1/2cup mincedonions
- 2lbsraw shrimp, peeled and deveined
- 3/4cupwhite wine
- 2/3cupDijon mustard
- 3/4cupheavy cream
DIRECTIONS
- Blanch snow peas in boiling water for about 3 minutes, then plunge into ice water to stop the cooking process; set aside.
- In a large skillet, melt 2 tablespoons of the butter and saute apple slices over medium heat about 5 minutes.
- Sprinkle slices with the sugar and raise the heat, stirring slices constantly until they are lightly caramelized; reserve slices.
- In the same skillet, melt the remaining 3 tablespoons butter and lightly cook the minced onion, covered, about 25 minutes or until soft and lightly colored; raise heat and add shrimp, cooking about 3 minutes or until firm and pink.
- Remove shrimp from skillet and reserve.
- Pour the wine into the skillet and reduce it by 2/3 over high heat.
- Reduce heat and whisk in the mustard.
- Pour in the cream and simmer uncovered for 15 minutes or until sauce is reduced slightly.
- Drain snow peas thoroughly and pat dry; add them to the mustard-cream sauce along with the apples and shrimp; simmer together for 1 minute and serve over rice or pasta.
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February 6th, 2013 by alice
Tags: Balls, Chocolate, Snow | Print This Post
INGREDIENTS
- 1/4cupbutter
- 1/2cupevaporated milk
- 2cupssugar
- 1/4cupwater
- 2tablespoonsbaking cocoa
- 2cupsflaked coconut
- 2cupsrolled oats
- 1teaspoonvanilla extract
- 1 1/2cupsflaked coconut
DIRECTIONS
- Bring butter, milk, sugar& water to a boil in saucepan, stirring occasionally.
- Boil& stir for 3 to 4 minutes or until sugar dissolves; stir in cocoa.
- Cool slightly.
- Stir in 2 cups of coconut, then oats and vanilla.
- Shape into 1 inch balls, roll in 1 1/2 cups coconut (in shallow dish/plate) then place on waxed paper.
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January 24th, 2013 by alice
Tags: Lebanese, Snow | Print This Post
INGREDIENTS
- 1 1/2ouncesstrawberry liqueur
- 1ouncecreme de banane
- 1ouncelight cream
DIRECTIONS
- Blend ingredients with crushed ice until smooth.
- Pour into large red-wine glass and garnish with a strawberry.
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November 25th, 2012 by alice
Tags: Fry, Pea, Snow, Stir | Print This Post
INGREDIENTS
- 2tablespoonsoil
- 1 (16 ounce)packagefresh snow peasor frozen snow peas, thawed
- 1 1/2cupssliced mushrooms
- 1 1/2teaspoonscornstarch
- 1/4teaspoonchicken bouillon granules
- 1/2cupwater
- 1tablespoonsoy sauce
DIRECTIONS
- In a large skillet, stir fry snowpeas and mushrooms in oil for 2 minutes.
- In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth.
- Add to skillet, bring to a boil.
- Cook and stir for 1-2 min or until thickened.
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November 6th, 2012 by alice
Tags: Peas, Pork, Snow, Soup, Ton, Won | Print This Post
INGREDIENTS
-
STOCK
- 32ouncesrich chicken broth
- 2scallions or green onions, whole
- 1slicefresh gingerroot, the size of a quarter
- 2tablespoonsspinach or parsley, fresh,shredded
- 1 (10 ounce)boxfrozen snow peas or fresh snow peas, strings removed and cut in 1/2
-
FILLING
- 1/2lbground pork
- 1tablespoonscallions or green onions, finely chopped
- 2tablespoonsspinach or leafy greens, chopped
- 1tablespoonsesame oil
- 1/2teaspoonsalt
- 1/4teaspoonsugar
- 2teaspoonsdark soy sauce
- 12wonton wrappers
-
ADDITIONAL
- 2quartswater
- 1teaspoonsalt
- 1/2cup coldwater
DIRECTIONS
- Additional salted water is to be used to pre-cook won tons before placing in broth.
- Put water and 1 tsp salt in a stock pot; when all wrappers are filled, heat water to a boil.
- Combine stock ingredients (excepting snow peas,) in a 2 quart stock pot; gently simmer while preparing won tons.
- Mix all filling ingredients in a pie pan, then flatten mixture to cover the base of the pan; divide (as cutting a pie) into 12 wedges so each won ton will contain similar amounts of filling.
- Keep unfilled/filled wrappers covered with a damp towel to keep them from drying.
- Place each portion of filling on the center of a wrapper; moisten the edges of the wrapper with water, then fold like an envelope, making sure all edges are adhered.
- When all wrappers are filled, gently drop into boiling salted water; add 1/2 cup cold water and return to a boil, stirring gently so won tons don’t stick to bottom of pan.
- When won tons begin to float, cook for an additional minute then remove from water and drain; won tons will adhere to each other, so separate them.
- Remove scallions/green onions and ginger slice from simmering broth and add halved snow peas and drained won tons; heat thoroughly, then portion 3 won tons in 4 bowls, with snow peas and broth divided among the bowls.
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