Fried Ice Cream4

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Frozen (Topc 6)

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Quart Vanilla Ice Cream
3 Cups Corn Flakes — finely crushed
1 Teaspoon Cinnamon
3 Egg Whites
Oil — for deep frying
1 Cup Whipped Cream
1/2 Cup Honey
8 Maraschino Cherries

Scoop ice cream into 8 balls, using about 1/2 cup per ball. Freeze until
firm, about 1 hour.

In shallow dish, combine crumbs and cinnamon. In another shallow dish,
beat egg whites until foamy. Roll ice cream balls in egg whites, then
crumb mixture, covering ice cream completely to avoid leakage during
frying. Roll in egg whites and crumbs a second time, if necessary to cover
completely. Freeze until firm, 3 to 4 hours.

In deep fryer or heavy saucepan, heat oil to 375. Using basket or slotted
spoon, fry ice cream balls 1 or 2 at a time for 10 to 15 seconds or until
golden brown. Drain quickly on paper towels. Return to freezer while
frying remaining ice cream balls. Serve immediately with whipped cream,
honey and cherries.

Makes 8 servings.

Posters comment: I’ve made these and they are good, but not exactly like
you get in a restaurant. My favorite restaurant ones seem to have like
Rice Krispies in the coating too. I’d add more cinnamon too.

Posted on Genie C04 T06 M159 By M.Carmain1 on 6/13/93, Nf format

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Popularity: 5% [?]

MEE KROB (SWEET THAI NOODLES)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Water
1 c Sugar (white granulated)
1 c Vinegar (white)
1 t Salt
1/4 lb Dried shrimp (Kung Haeng)
8 ea Serrano chilies
1 bn Green onions (whites only)
8 oz Tofu, firm or extra firm
3 ea Eggs
2 c Vegetable oil (approx. amnt)
1/4 lb Rice noodles (very thin)

1. Combine the water, sugar, vinegar, and salt in a small saucepan. Bring
the mixture to a gentle boil and cook about ten minutes, until it forms a
thin syrup. Set aside.

2. Put the dried shrimp in a sieve and rinse them thoroughly under running
water. Set them aside in the sieve to drain. Remove the stems, but not
the seeds, from the chilies. Slice the green onions and chilies lengthwise
into thin strips and set them aside together.

3. Slice the tofu into 1/4-inch cubes and set aside. Beat the eggs
lightly, until they are well mixed but not frothy. Strain through a fine
sieve and set aside.

4. Pour about three inches of oil in a wok and heat it to 400 degrees F.
Dry the tofu with paper towels and deep fry it until the cubes are firm and
light golden, but not dry and hard. Remove them from the oil and set aside
to drain on paper towels.

5. Using the same oil, deep fry the noodles a handful at a time. The
noodles will puff up immediately and begin to turn brown in about ten
seconds. (Note: these are the same type of noodles that are used to make
chinese chicken salad.) Be careful not to let them burn. They should be
light golden and very puffy. If they do not expand immediately upon
touching the oil, the oil is not hot enough. If they turn dark
immediately, the oil is too hot. Scoop the noodles out to drain on paper
towels. Remove about half the oil from the wok and save it for another
use.

6. Dribble the beaten, sieved eggs over the surface of the hot oil in the
wok, to form narrow strands: holding the bowl of eggs in one hand, dip the
other into the eggs, stretch it out about 12 inches over the oil, and let
the egg run in a thin, steady stream from your fingertips while moving your
hand in a circular motion so the surface of the oil is covered wit a thin
net of egg. You will need to repeat this procedure about four times. The
intent is to create a thin net of egg strands that will cook quickly
without massing together. When the strands are set completely and light
golden on the bottom, flip them over carefully and brown the other side.
Remove from the oil and drain on paper towels.

7. Dry the shrimp thoroughly with paper towels. Using the same oil, deep
fry the shrimp until they are just crisp and light golden, about three
minutes. Be prepared for the very strong smell they produce as they fry,
but don’t be concerned, since the shrimp will taste nothing like they
smell. (You may wish to do this well in advance of the time your guests
will arrive and set the shrimp aside to drain on paper towels.) They will
form a great deal of foam while they are frying, and it will be necessary
to use a strainer to lift them up occasionally to see how well they are
cooking. Do not over cook them or let them get dry or hard! Remove them
from the oil and drain on paper towels. Discard the remaining oil.

8. Clean the wok thoroughly and place half the sugar syrup from step 1 in
it. Heat the syrup almost to boiling, but do not let it boil. Add half
the noodles, half the egg nets (see the variation below), half the tofu,
and half the shrimp. Mix gently until the syrup is absorbed, being careful
to break the noodles as little as possible. Remove the mixture from the
wok and place it on a serving platter. Repeat this step with the rest of
the syrup, noodles, eggs, and shrimp.

9. Garnish the Mee Krob with the green onion whites and chilies. Serve
immediately or hold it at room temperature for up to two hours.

VARIATION: If the eggs have formed attractive nets (you should be so
lucky!), you may drape them over the Mee Krob as a garnish rather than
adding them in step 8.

From: Thai Home-Cooking From Kamolmal’s Kitchen, by William Crawford and
Kamolmal Pootaraksa. Submitted By TODD OURSTON On FRI, 12-03-93
(19:40)

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Popularity: 1% [?]

Title: SOURDOUGH MEXICAN MUFFINS
Categories: Muffins, Tex-mex, Sourdough, Breads
Yield: 12 servings

-CHRIS CASTILLO (HJDD64B)

———————–MIX TOGETHER———————–
1 3/4 c All purpose flour,
2 tb Sugar,
1/4 ts Salt,
1/8 ts Chili powder,
1/8 ts Baking soda, and
2 ts Baking powder.

—————IN SEPARATE BOWL MIX TOGETHE—————
1/2 c Sourdough starter,
1/3 c Milk,
1 Egg, beaten,
1 cn Cream-style corn, (8 oz.)
1/4 c Cooking oil; or
-melted shortening,
1/2 c Grated Cheddar cheese,
1 tb Green chiles, chopped
2 tb Pimiento, chopped and
2 Slices of bacon, fried and
-crumbled.

Add all at once to dry ingredients, stirring just till
moistened. Fill greased muffin pans 2/3 full. Bake at
400F for 20 to 25 minutes. Makes 12 muffins. MORE
LATER!

Formatted by Elaine Radis BGMB90B; October, 1993

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Popularity: 3% [?]

Title: Chicken Salad with Rosemary and Mayonnaise
Categories: Salads
Yield: 4 servings

3 Celery ribs
3 c Cubed cooked chicken
1/2 c Fat-free mayonnaise
1/2 c Fat-free sour cream
1 t Dried rosemary, crumbled
-OR
1 tb Fresh rosemary

Adapted from “The 5 in 10 Cookbook” by Paula Hamilton. Hearst, $15.

Thinly slice the celery and combine it in a bowl with the chicken.

Blend together the mayonnaise, sour cream and rosemary. Pour the
dressing over the chicken and celery, stirring until the ingredients
are thoroughly mixed.

Serve immediately or refrigerate for up to 24 hours.

Nutritional analysis per serving: 242 calories; 7.5 grams fat (2.2
grams saturated fat; 29% or calories come from fat); 95.7 milligrams
cholesterol; 301 milligrams sodium.

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Popularity: 3% [?]

Title: CALIFORNIA POT ROAST
Categories: Diabetic, Meats, Crockpot
Yield: 20 servings

4 lb Beef rump;
2 tb Flour;
1 ts Salt;
1/16 ts Pepper;
1 tb Oil;
1 Onion; chopped fine;
2 Carrots; sliced
1 tb Worchetershire sauce;
1 c Water;
Sugar substitite equivalant
– 1/2 c

Dredge meat well in flour, salt, and pepper. Brown in oil in
skillet; add remaining ingredients. Cover. Simmer about 4 hours over
low heat. Food Exchange per serving: 2 MEAT EXCHANGES

Source: Recipes for Diabetics by Billie Little and Penny L. Thourup

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Popularity: 3% [?]

Title: More Fillings For Tassies
Categories: Breads
Yield: 6 servings

6 1/2 tb Sugar
1/4 c Butter
1/4 c Lemon juice
2 Eggs
1/4 To 1/2 tsp lemon peel

SOURCE: Natl Cooking Echo 19 Jun 90

Contributed to the echo by: Debra Heng

I haven’t made these lemon ones yet, but I scaled down a larger
recipe from some cookbook to resemble the pecan tassie proportions,
hoping to have enough lemon filling for a batch of tartlets. So it
may or may not be enough, thought I’d let ya know.

LEMON TASSIE FILLING

In a small saucepan over low heat, cook the 1 st three until
dissolved. Beat the eggs with a mixer and add the hot mix very
slowly, mixing constantly. Then return mix to the saucepan and cook
for about 3 minutes until it’s of pudding consistency. Stir in lemon
peel. Let cool to room temp. Fill each tartlet with about 2 tsps of
the lemon mix. Bake at 350 F for 20-25 mins., or until golden.

The back of the tart tamper package also suggested some other
fillings, like cherry or blueberry pie filling, or vanilla pudding
topped afterwards with a strawberry or a few blueberries (glaze with
some heated currant jelly).

Or make hors d’oeuvres by filling with your favorite quiche recipe, or

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Popularity: 3% [?]

FRESH CORN BISQUE WITH GREEN ONIONS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 tb Vegetable oil
1/4 Onion, chopped
1/4 Carrot, chopped
1/4 Stalk of celery, chopped
1/2 Clove garlic, minced
Or 1/4 tsp garlic powder
1 pn Turmeric
1 c Water
1/4 Bay leaf
1 1/4 c Corn, fresh or frozen
1/8 ts Salt
1 pn Cayenne pepper
1 tb Chopped green onions
OR 1 tb fresh parsley
OR 1 ts dry parsley

My note: Shortcut version of recipe for 8 servings.

In medium saucepan, heat oil over medium heat. Add
onion, carrot, celery, garlic. Cook, stirring for 2
min. Stir in turmeric and cook for 1 min. Add bay
leaf and water, bring to simmer.

Add corn, simmer 10 minutes. Discard bay leaf. May
be pureed in blender or food processor in small
batches. Add salt and cayenne to taste. Serve hot or
cold and garnish with green onions or parsley. Makes
about 1 1/3 cup.

2/3 cup serving – 91 calories, 1 fruit choice, 1 fat 4
grams fat, 0 mg cholesterol, 150 mg sodium, 2 grams
protein, 14 grams carbohydrate.

Source: The Lighthearted Cookbook by Anne Lindsay,
Heart Stroke Foundation of Ontario 1988 Shared by
Elizabeth Rodier and tested with milk, Nov 93.

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Popularity: 3% [?]

Title: CLOTTED CREAM PART 2
Categories: Desserts
Yield: 8 servings

20 oz Heavy whipping cream
2 qt Milk (or more)*

*Preferably extra-rich milk, if you can get it in your area.

Choose a wide-mouthed bowl or stainless steel bowl with sloping sides. Fill
it with milk, leaving a deep enough rim free to avoid spillage. Add 20 fl
double cream. Leave in the refrigerator for at least several hours, and
preferably overnight. Set the bowl over a pan of water kept at 82 degrees
C (180 F) and leave until the top of the milk is crusted with a nubbly
yellowish-cream surface. This will take at least 1 1/2 hours, but it is
prudent to allow much longer. Take the bowl from the pan and cool it
rapidly in a bowl of ice water, then store in the refrigerator until very
cold. Take the crust off with a skimmer, and put it into another bowl with
a certain amount of the creamy liquid underneath; it is surprising how much
the clotted part firms up–it needs the liquid. You can now put the milk
back over the heat for a second crust to form, and add that in its turn to
the first one. The milk left over makes the most delicious rice pudding,
or can be used in baking, especially of yeast buns.

~ from Jane Grigson’s OBSERVER GUIDE TO BRITISH COOKERY
per Diane Duane

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Popularity: 2% [?]

Title: BLUEBERRY LEMON COBBLER
Categories: Fruits, Desserts, Malgieri
Yield: 8 servings

MMMMM——————BUTTERMILK BISCUIT CRUST———————–
3 c Self-rising cake flour
3/4 c Unsalted butter
1 1/4 c Buttermilk

MMMMM————————–FILLING——————————-
3 pt Blueberries
– rinsed and picked over
3/4 c Sugar
2 ts Finely grated lemon zest
1/2 ts Freshly grated nutmeg
1/2 ts Ground cinnamon
3 tb Unsalted butter

MMMMM———————–FOR FINISHING—————————-
Buttermilk
Sugar

FOR THE DOUGH: Place flour in a bowl and rub in butter until fine and
mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk,
adding the remainder if necessary. Press dough together on a floured
surface, wrap and allow to rest while preparing filling.

FOR THE FILLING: Preheat oven to 450F and set rack in the middle
level. Place blueberries in a bowl and add remaining filling
ingredients, except butter. Toss well to combine and pour filling
into a 2-quart gratin dish or other baking dish. Distribute pieces of
the butter evenly on the filling. On a floured surface, with the
palms of the hands, press out the dough to the size of the baking
dish and slide a thin cookie sheet under it. Slide the dough onto the
filling. Cut 3 or 4 vent holes in the crust with the point of a
knife. Paint the top crust evenly with the buttermilk and sprinkle
with sugar. Bake the cobbler about 20 minutes, until crust is well
colored and filling is bubbling. Cool slightly on a rack and serve
warm or at room temperature with whipped cream or vanilla ice cream.

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

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Popularity: 4% [?]

Title: Morton’s Caesar Salad
Categories: Salads
Yield: 4 servings

3/4 c Olive Oil
1/4 c Red Wine Vinegar
6 Anchovy fillets, minced
4 ts Garlic, minced
1 tb Lemon Juice
1 tb Dijon Mustard
1 ts White Pepper
1 c Parmesan cheese, grated
1 lg Romaine Lettuce head
Torn into bite size pieces
Croutons

Blend the first 7 ingredients in a processor or blender. Add Parmesan
Cheese and blend just until combined. Season to taste with salt. Can
be prepared 2 days ahead; bring to room temperature and whisk before
serving. Add croutons just before tossing salad.

SOURCE: Morton’s Restaurant, Chicago, Il

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This is the traditional recipe….

Popularity: 4% [?]