SZECHUAN NOODLES #1

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–YIELD: 6 SERVINGS—–
—–SEASONING SAUCE—–
1/2 cn Hot bean sauce (4 oz)
1/2 cn Red bean paste (4 oz)
1 ea Tb Dry sherry
2 ts Sugar
1/4 c Soy sauce
1 ea Tb Sesame oil
—–OTHER INGREDIENTS—–
5 ea Tb Peanut oil
2/3 lb Pork tenderloin — julienne
1/2 c Green onion — chopped
1 1/2 c Bok choy — chopped, blanched
3 qt Water
1 lb Fresh noodles -OR-
1/2 lb Dry egg noodles
2 c Cooked carrots — shredded
2 c Cucumbers — peeled, sliced
– or shredded
2 c Fresh bean sprouts
4 ea Cloves garlic — minced
Combine ingredients for
-seasoning sauce in a small

bowl. Mix until smooth. Heat peanut oil in a wok over
medium-high heat 1 minute. Stir-fry pork until
browned. Add green onion, bok choy and seasoning
sauce. Stir-fry until sauce comes to a boil. Carefully
pour into a warm large bowl. Set aside. Bring water to
a boil in a heavy 5 quart pot. Add noodles; cook until
tender. Drain and divide into 6 portions in 6 small
bowls. Spoon meat sauce over noodles. Garnish with
carrots, cucumber and bean sprouts. Sprinkle with
minced garlic. Toss lightly and serve. Makes 6
servings. Hot bean sauce, a typical Szechuan
seasoning, gives these noodles a special flavor. Chuck
in Pok Saturday 02:01 pm 11/27/93 C.OZBURN on GEnie
++++- Subj: Eggplant Szechuan Style

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Popularity: 11% [?]

Title: White Chocolate Candy Pretzels
Categories: Candies
Yield: 1 servings

-Patricia Dwigans fwds07a-
1 pk Large twist pretzels;
– large package
1 White chocolate block

Put hot tap water in a double boiler and melt chocolate until juicy;
remove hot water and replace with cold water in bottom of double
boiler. Stir chocolate until thickened. Remove the cold water and put
hot tap water in once more. When the chocolate is thin, drop the
pretzels in until coated and then remove from chocolate and place
them on waxed paper. Let cool; put in plastic bag.

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Popularity: 5% [?]

Low Fat Caramel Custard (FLAN)

Recipe By : Clebert@aol.com
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Kitmail17
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Qt BOILING WATER
3/4 C SUGAR CARMELIZED
3 C SKIM MILK
ZEST OF 2 LEMONS
1 Pkg EGG SUBSTITUTE (4-EGG EGG BEATERS) — or 3 eggs
1/2 C SUGAR
1/4 Tsp SALT
2 Tbsp PURE VANILLA EXTRACT (OR 1 VANILLA BEAN)

1- PRE-HEAT OVEN TO 350F.
2- PLACE WATER ON HEAT
3- PREPARE BAIN MARE’ (WATER BATH)-PUT 8 PYREX CUSTARD CUPS (OR USE COFFEE
MUGS) IN A 3 IN DEEP ROASTING PAN. COVER THE BOTTOM OF THE PAN WITH COLD
WATER. 4- PLACE THE LEMON ZEST AND SKIM MILK IN A SAUCEPAN, HEAT TO SCALDING.
5- PUT 3/4 C SUGAR IN SAUCEPAN ON HIGH HEAT. STIR CONSTANTLY UNTIL ALL THE
SUGAR MELTS AND CARMELIZES. — EXERCISE CARE WITH THE MOLTEN SUGAR,IT IS
VERY HOT AND CAN CAUSE SEVERE BURNS. IF THE SUGAR SMELLS BURNT, TRY AGAIN.
6- AS SOON AS THE SUGAR IS MOLTEN AND CARMELIZED, POUR ABOUT TWO Tbsp OF THE
SOLUTION IN THE BOTTOM OF EACH OF THE CUSTARD CUPS AND ALLOW IT TO SOLIDIFY.-
BEAT THE THREE EGGS, 1/2 C SUGAR AND 1/4 Tsp SALT TOGETHER AND STRAIN THE
SCALDED MILK INTO IT (TO REMOVE THE LEMON ZEST). 7- MIX THE EGG AND MILK
MIXTURE WELL, ADD THE VANILLA AND FILL THE CUPS TO WITHIN 1/4 IN OF THE TOP.
(THE CUSTARD MIXTURE SHOULD BE ABOUT 3/4 TO 1 IN DEEP IN THE CUPS.).
8- PLACE THE PAN WITH THE CUPS IN THE PRE-HEATED OVEN, POUR ENOUGH WATER
INTO THE PAN TO COME UP TO 1/4 IN OF THE TOP OF THE CUSTARDS, AND BAKE FOR 45
MINUTES OR UNTIL THE CUSTARD FIRMS UP AND STARTS TO BROWN ON TOP. — DO
NOT OVERCOOK OR THE CUSTARD WILL HAVE A GRAINY TEXTURE. INSTEAD OF ITS
INTENDED CREAMY, HEAVENLY SMOOTHNESS. (Ann’s Note: when a knife inserted in
the center of a cup comes out clean, it’s done)
9- REMOVE FROM OVEN AND THE WATER BATH, AND COOL TO ROOM TEMP. PLACE IN THE
FRIDGE UNTIL COLD.
10-TO SERVE, CUT AROUND THE TOP OF THE CUSTARD AND TURN UPSIDE DOWN ONTO A
SMALL PLATE. COVER WITH THE LUSCIOUS CARMEL SAUCE IN THE BOTTOM OF THE
CUP AND ADD A DASH OF FRESHLY GROUND NUTMEG IF DESIRED. GARNISH WITH A
SMALL FRESH MINT LEAF. COPYRIGHT 1994 CHARLES C. LEBLANC

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NOTES : Per serving: 163 calories, .2 gr. fat, 9% of calories from fat, 2 mg.
cholesterol

Popularity: 20% [?]

LEEK, POTATO KIELBASA SOUP

Recipe By : Cooking Live Show #CL8798
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 teaspoon fennel seed — lightly crushed
2 tablespoons unsalted butter
2 cups sliced leeks — white part only — rinsed and
drained
5 cups chicken stock
2 medium boiling potatoes — peeled and diced
1/2 pound kielbasa — diced
1/4 cup heavy cream
1/2 cup thinly sliced arugula
1/4 cup finely diced red bell pepper –for garnish –
optional

In a small skillet toast the fennel seed over moderate heat until very
fragrant, about 2-3 minutes. In a large saucepan melt the butter and
cook
the leek until very soft, about 5 minutes. Stir in stock and potatoes
and
bring to boil. Simmer the soup until the potatoes are tender, about
10-15
minutes. Stir in the toasted fennel, kielbasa, cream and salt and
pepper, to
taste. Before serving stir in the arugula. Garnish with red bell pepper.
Yield: serves 4

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Popularity: 4% [?]

HARISSA SAUCE#1 (dried Ancho’s)

Recipe By : Jennifer Trainer Thompson
Serving Size : 12 Preparation Time :0:10
Categories : Condiments Seasoning Chile

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 dried chile anchos
1/8 cup tomato paste
4 tablespoons olive oil
4 teaspoons cayenne
6 medium garlic cloves
2 teaspoons cumin
2 teaspoons coriander
3/4 cup water or reconstituted chile water

Reconstitute the anchos by putting them in a pot of hot water and
soaking until soft, about 20 minutes. While the chiles are soaking,
puree all the ingredients except the water in a blender or food
processor.

Remove the anchos from the pot (reserving the water), stem and tear
them into several pieces, and add to the blender. Taste the chile
water, and if not bitter, add 3/4 cup to the blender (otherwise add
water). Puree until smooth. For a thinner sauce, add more chile water
in small increments until you reach the desired consistency.
Refrigerated, harissa will keep for several weeks.

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NOTES : This rip-roaring North African and French hot sauce made with
cayenne (called “the enraged pepper” by the French) is served with
many things — stews, grilled mussels, even bread. Its thick,
paste-like consistency makes it a flavorful side accompaniment to
grilled meats, or it can be thinned with chile water and served over
couscous.

MAKES 1 1/2 CUPS

Popularity: 4% [?]

Title: WACKY CUPCAKES
Categories: Diabetic, Cakes, Desserts
Yield: 12 cupcakes

1 1/2 c Cake flour
1/4 c Sugar
1 ts Baking soda
1/2 ts Salt
1 c Water @ room temperature
Liquid sugar substiture
Equal to 1/2 cup sugar
1 tb Vinegar
2 ts Vanilla
1/2 c Vegetable oil

Place flour, sugar, cocoa, soda, and salt in mixer bowl and mix at low
speed to blend.
Beat together remaining ingredients with a fork to blend. Add all at
once to dry ingredients and beat at medium speed until smooth.
Paper-line 12 muffin tins or grease with margarine and flour. Fill
muffin tins about 1/2 full and bake at 350 degrees for about 30
minutes, or until a cake tester comes out clean from the center of
the cupcake. Server 1 cupcake per serving.
Food Exchange per serving: 1 BREAD EXCHANGE + 2 FAT EXCHANGE; CAL:
158; CHO: 17gm; PRO: 2gm; FAT: 10gm

Source: From The New Diabetic Cookbook by Mabel Cavaiani

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Popularity: 6% [?]

Title: Potatoes Au Canine or Feline
Categories: Pets
Yield: 1 servings

3 c Boiled sliced potatoes
2 T Grated vegetables
1/2 c Creamed cottage cheese
1 T Nutritional Yeast
2 T Grated carrots
1/4 c Whole milk
1/4 c Grated cheese

Layer in a casserole dish the first 5 ingredients. Then pour the milk
on top of all; sprinkle with cheese. Bake about 15 minutes at 350
until cheese melts and slightly browns. Serve cool.

Notes: As a potato substitute, you can use 3 cups of cooked oatmeal
or 3 cups cooked brown rice.

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Popularity: 9% [?]

Sauteed Fiddleheads with Pancetta

Recipe By : A Well Seasoned Appetite
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Ham
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups fiddleheads, trimmed and cleaned — * see note
1/2 pound pancetta — cut into 1/4″ dice
kosher salt and freshly ground pepper — to taste

Bring a pot of lightly salted water to a boil. Add the fiddleheads and
blanch for 5 minutes. Drain. Place the pancetta in a large skillet over
medium heat and fry until browned. Add the fiddleheads and saute for 2
minutes. Season with salt and pepper. Divide among 4 plates and serve
immediately.

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NOTES : In the introduction to the “As Life Unfurls” section, Molly O’Neil
wrote: “Delicate and changeable as they are, fiddleheads should not be
misconstrued as low maintenance. Their fibrous stems need to be snipped and
the tight fronds must then be soaked and soaked again to wash away the tawny
parchment shreds that protect each strand from the cold. The tight coils
then need to be cooked, most gently.”

Popularity: 42% [?]

Title: Baked Fudge Dessert
Categories: Desserts
Yield: 6 Servings

1 c Sifted cake flour
2 ts Baking powder
1/2 ts Salt
1/2 c White sugar
3 tb Cocoa
1/2 c Chopped nuts
1/2 c Milk
1 ts Vanilla
2 tb Melted shortening
—-SAUCE—-
4 tb Cocoa
1/2 c Brown sugar
1 3/4 c Hot water
1 ts Grated orange rind

Sift the first five ingredients together. Add the
nuts. Make a well in the centre and add milk, vanilla
and melted shortening. Stir lightly and pour batter
into a greased casserole. SAUCE: Measure cocoa, brown
sugar, hot water and orange rind into a bowl and beat
well. Pour over batter. Bake for 35 to 40 minutes at
350F. As this dessert bakes, the batter rises through
the rich chocolate sauce. Serve it hot with whipped
cream or vanilla ice cream. Source: Chatelaine Golden
Anniversary ch.

Popularity: 5% [?]

Gamberi in Padella (Garlicky Pan-Roasted Shrimp)

Recipe By : The Little Dishes of Italy: Antipasti
Serving Size : 4 Preparation Time :0:00
Categories : Antipasto Seafood
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound large shrimp — peeled
2 teaspoons sea salt
1/4 cup olive oil
2 cloves garlic — finely chopped
1 pinch red pepper flakes
or
1 whole hot peppers — dried, to taste
1/4 teaspoon salt — to taste
2 tablespoons dry white wine
1 tablespoon fresh Italian parsley — chopped

Remove the dark intestinal veins from the shrimp. As you do, make each
cut deep enough to butterfly the shrimp, so each can be opened flat like
a book. Fill a bowl with ice water, add the sea salt and the butterflied
shrimp, and let stand for 15 minutes to bring out some of the briny
flavor of the shellfish. (Removing their shells robs the shrimp of some
of their natural flavor.) Drain and dry thoroughly with a cotton kitchen
towel.

In a large skillet over medium heat, warm the olive oil. Add the garlic
and hot pepper and sautee gently until the garlic softens but is not
browned, about two minutes. Add the shrimp, placing them opened flat on
the bottom of the pan so they do not curl too much. Sautee, turning
once, until they are opaque, about two minutes on each side. Add the
wine, stir and cook for an additional 30 seconds to allow alcohol to
evaporate. Remove and discard the whole peppers, if using. Sprinkle with
parsley and serve immediately.

Variation with tomato: Add 1 small ripe tomato, peeled, seeded and
coarsely chopped, or two canned plum tomatoes, seeded and coarsely
chopped, to the sauteed shrimp in the skillet. Stir to mix, then add the
wine and proceed with the recipe.

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NOTES : Gamberi in Padella (Garlicky Pan-Roasted Shrimp)

c 1996 thrive@the healthy living experience
all recipes: “The Little Dishes of Italy: Antipasti” by Julia Della
Croce c 1993

Here is one of the most popular ways for cooking shrimp in Italy
and throughout the Mediterranean. Good Italian or French bread should
always be served with this dish for sopping up the garlicky sauce.

Popularity: 3% [?]