Title: CHINESE: STEAMED TRANSLUCENT DUMPLING – FUN G
Categories: Dumplings, Chinese, Appetizers, Ethnic
Yield: 2 servings

6 Dried Chinese black
-mushrooms
6 oz Shrimp, shelled and deveined
1 ts Salt
1 1/2 tb Peanut oil
6 oz Ground pork butt
1/4 c Finely diced bamboo shoots
1/4 c Finely diced water
-chestnuts, preferably fresh
2 Green onions, chopped
2 ts Sugar
1/4 ts White pepper
1 tb Shao Hsing rice wine or dry
-sherry
1 1/2 ts Light soy sauce
2 ts Cornstarch
2 tb Chicken stock
2 tb Coarsely chopped fresh
-coriander leaves

These dumplings make great finger food for a cocktail
party. They can be prepared entirely in advance and
reheated a few minutes before serving. The wheat
starch wrappers have an interesting chewy texture, a
unique translucent appearance and are absorbent of
flavors. Roll out the wrappers as thin as possible;
otherwise they come out rubbery.

Wheat Starch Wrappers (see recipe) Vegetable oil Light
soy sauce, for dipping Chinese mustard, for dipping

Cover mushrooms in warm water for 20 minutes or until
soft and pliable. Remove and squeeze out excess water
from the mushrooms. Cut off the stems at the base and
discard them. Finely mince the caps.

Toss the shrimp with salt and let them stand 10
minutes. Rinse well with cold water, pat dry
thoroughly. Coarsely mince.

Preheat a wok or skillet. when hot, add the peanut
oil. over medium- high heat, add the mushrooms,
shrimps, pork butt, bamboo shoots, water chestnuts,
and half the green onions; stir-fry until the pork
turns white. Season with the sugar, white pepper, wine
and soy sauce. Combine the cornstarch and chicken
stock in a small bowl and mix until smooth; pour into
wok. Stir fry for 1 minute longer. Remove the mixture
to a shallow plate and mix in the remaining green
onion and coriander. Allow the filling to cool, then
refrigerate it until needed.

Makes almost 2 cups of filling.

Prepare the Wheat Starch Wrapper dough. Pinch off
1-inch balls of dough. Lightly oil the ball and
flatten it into a thin 3 1/2-inch circle. An oiled
Chinese cleaver is traditionally used; however, a
tortilla press or a rolling pin works. Put 1 large
teaspoon of filling in the center of the circle. Fold
it in half and pinch the edges to seal the filling
inside. Repeat with remaining dough and filling.

Place dumplings without touching each other on a
lightly oiled bamboo steamer (or a heat resistant
plate). Steam over boiling water for 3 minutes. Serve
hot, dipped in light soy sauce and Chinese mustard.
Serve with Chinese Mustard, for dipping.

Makes 2 1/2 dozen dumplings.

Posted by Stephen Ceideburg. Reposted by Fred Peters.

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Popularity: 4% [?]

Caramelized Oranges

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian *** Good Eats
Desserts Fruit
Posted To Mastercook Group

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Whole navel oranges
2 Large lemon
3 Cups water
1 1/3 Cups sugar, granulated
1 Cup dry while wine
2 1/2 Tablespoons dry white wine
2 1/2 Tablespoons Grand Marnier

Remove coloured part of orange and lemon peel with a vegetable peeler
cutting from top to bottom to obtain about ½"x3″ strips. Slice lengthwise
into very thin julienne. Set lemons aside for another use. Trim tops and
bottoms from oranges. Cut away any pith. Set oranges on platter.

Bring water to a boil in medium sauce pan. Add peel and boil 5 minutes.
Drain in colander. Transfer to heavy non-aluminum 2-3 qt. sauce pan Add
sugar with 1 cup wine. Place over medium-low heat and cook until sugar
dissolves swirling pan occasionally. Increase heat to high and boil until
syrup becomes medium caramel colour. Remove from heat and stir in liqueur
with remaining 2½ tbsp. wine.

Pour syrup over oranges. Using fork mound peels atop oranges, distributing
remaining peels in syrup around fruit.

For a buffet halve and slice the oranges. Not as dramatic but tastes the
same.

Serve at room temperature or chilled.

July12/97 Note: I used the ingredients as above except for the Grand
Marnier – I used one tiny single serving size bottle. The sauce had a good
flavour but was too sweet. Next time reduce sugar.

July 15/97 Note: See similar Cooking Live recipe for Poached Oranges.

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Popularity: 4% [?]

Title: BLACK MAGIC PIE *
Categories: Pies, Ice cream
Yield: 8 servings

——————————PATTI – VDRJ67A——————————
42 Oreo cookies
2 tb Margarine; melted
1 qt Chocolate ice cream
1 pt Vanilla ice cream; softened
1/2 c Whipped topping
Chocolate fudge sauce

Finely crush 22 cookies. Mix 1-1/4 cup crumbs and margarine; set aside
remaining crumbs. Press onto bottom of 9″ pie plate. Stand 14 cookies
around edge of plate, pressing lightly into crust. Scoop chocolate ice
cream into balls; arrange in prepared crust. Coarsely chop remaining 6
cookies; sprinkle over ice cream scoops. Spread softened vanilla ice cream
evenly over cookie layer; freeze 15 minutes. Top with a layer of reserved
cookie crumbs, pressing gently into ice cream. Freeze several hours or
overnight. To serve, garnish with whipped topping and chocolate sauce.

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Popularity: 3% [?]

Mango Relish

Recipe By : Stephan Pyles in __The New Texas Cuisine__
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Salsas
Southwestern Texas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ripe mango (peeled) — pitted and diced
2 tablespoons red bell pepper (peeled) — finely diced
3 tablespoons jicama — diced
1 tablespoon fresh cilantro — chopped
1 tablespoon serrano chile — minced
juice of 1 lime
1/2 teaspoon salt

In a mixing bowl, combine all the ingredients. Keep refrigerated. Serve with
Black Bean-Goat Cheese Enchiladas or grilled meats or poultry.

Chef’s Notes: This recipe is included in chef Stephan Pyles cookbook, __The
New Texas Cuisine__, Morrow, 1993, ($35.00).

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NOTES : Serve this relish with Black Bean-Goat Cheese Enchiladas or grilled
meats or poultry.

Popularity: 5% [?]

Gourmet Glazed Nuts

Recipe By :
Serving Size : 38 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Water
1/2 cup Sugar
2 cups Peanuts
1/4 cup Butter or margarine — melted
1 1/2 cups Pecan halves

Salt
Preheat oven to 300 degrees. Spray a large jelly roll pan with vegetable
cooking spray. Boil water; add nuts. Cook and stir for one minute; drain.
Rinse a couple of times with hot water. Drain on paper towels. Transfer nuts
to baking pan. Sprinkle nuts with sugar; stir to mix, but do not dissolve
sugar. Spread nuts in a single layer. Drizzle with butter. Bake for 15
minutes; stir well and bake another 10 to 15 minutes or until evenly
toasted. Remove with slotted spoon when cool. Sprinkle lightly with salt.
Store in refrigerator in a tightly covered container. Makes a great gift.
Makes 38 (1 oz.) servings.

Nutrient Value per 1 ounce: 93 calories (72 % from fats), 2 g protein, 5 g
carbohydrates, .7 g fiber, 8 g fat (1 g saturated), 9 mg cholesterol, 75 mg
potassium, 44 mg sodium.

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Popularity: 6% [?]

Szechuan Stir-Fry

Recipe By : Jo Merrill
Serving Size : 4 Preparation Time :0:45
Categories : Chinese Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon cornstarch
3 tablespoons dry sherry
1/2 cup oyster sauce
1/4 cup water
1/2 teaspoon red pepper flakes — crushed
2 tablespoons oil — * see note
1 tablespoon ginger root — minced
1 garlic clove — crushed
1 pound broccoli stalks — sliced
and flowerettes
2 celery stalks — diagonally cut
1/4 cup waterchestnuts, canned — chopped
6 green onions — diagonally cut
1 green bell pepper — julienned
1 red bell pepper — julienned
2 cups cooked beef — cut in 1 x 3″ slice

* Use your choice of oils, or use canola or peanut oil with dash of sesame oil
added.

Prepare all vegetables and meat before beginning to cook this recipe. In
small bowl, combine sherry, oyster sauce, water, pepper flakes and the
cornstarch. Mix well.

1. Heat pan over medium heat and add the oil.
2. Stir in ginger and garlic and stir-fry one minute.
3. Add broccoli; stir-fry 3 minutes.
4. Add red and green peppers, celery and green onions; stir-fry 3 minutes.
5. Add sherry-cornstarch mixture and the cooked beef; stir-fry 3 minutes.
6. Add the waterchestnuts and stir-fry one minute more.

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Popularity: 2% [?]

Title: APPLE PIZZA DESSERT
Categories: Desserts, Breads, Fruits
Yield: 12 servings

8 oz Frozen bread dough; thawed
-one-half frozen loaf
8 oz Cream cheese; softened
1/4 c Sugar
1 Egg
1 ts Vanilla
4 c Apples; peel thinly sliced
2/3 c Sugar
1/4 c Flour
1 ts Cinnamon

———————————-TOPPING———————————-
1/3 c Flour
1/3 c Brown sugar
2 tb Margarine; softened
1/2 c Slivered almonds

Place bread dough on greased 12 inch deep dish pizza pan. When thawed
completely, pat dough on bottom and 1/2 inch up sides of pan. Let rest 15
minutes.

Combine cream cheese, 1/4 cup sugar, egg and vanilla until smooth. Spread
over bottom of crust. Combine apples, 2/3 cup sugar, 1/4 cup flour and
cinnamon. Arrange evenly over cream cheese mixture.

In a small mixing bowl, combine 1/3 cup flour and brown sugar. Cut in
margarine until mixture is crumbly. Add almonds. Sprinkle evenly over
apples.

Bake at 350F for about 40 minutes, or until golden brown.

Serve warm or cold, with whipping cream, whipped topping or ice cream.

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Popularity: 3% [?]

Title: Christmas Hazelnut Balls
Categories: Cookies, Holiday
Yield: 20 servings

1 c All-purpose flour
1/2 c Margarine
1 c Hazelnuts; or pecans
2 tb Sugar
1/8 ts Salt
1 ts Vanilla extract
Confectioner’s sugar

Recipe by: Jo Anne Merrill
Preparation Time: 0:55
1. Combine all ingredients in a large bowl except the confectioner’s
sugar. Use a large wooden spoon or your hands to mix thoroughly.
2. Refrigerate dough for 30 minutes — a very important step.
3. Form dough into 1-1/4-inch balls. Place 1 inch apart on ungreased
cookie sheet. Bake in preheated 375-degree oven for 15-20 minutes or until
set but not brown. Do not overcook.
4. Let stand 1 minute in pan then remove to wire rack. Cool until
barely warm. Roll in sifted confectioners sugar. Cool completely, then
just before serving, roll again in the confectioners sugar.

Yield: about 20 balls. Do not make them too large or they will not cook
properly.

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Popularity: 7% [?]

Title: EASTER EGGS
Categories: Candy
Yield: 6 servings

1/4 lb Butter
8 oz Cream cheese
Add:
1/2 ts Salt
1 1/2 ts Vanilla
1 1/2 c Peanut butter or coconut
4 c Confectioner’s sugar

Soften and mix together butter and cream cheese.

Place in refrigerator to chill. Form into egg or ball shape. Dip in
melted chocolate coating.

MMMMM

Popularity: 10% [?]

SOUR SOUP WITH RICE NOODLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Chicken stock, strained
And fairly clear
1/8 lb Boneless pork butt
4 Black mushrooms
1/3 c Dried bamboo shoot tips,
Soaked and shredded
1 Green onion
1/2 c Rice stick noodles, soaked
1 t Thin soy sauce
1 pn Sugar
2 ts White vinegar
1/2 ts Sesame oil

Preparation: Wash and soak mushrooms in warm water for 30 minutes; shred.
Wash and soak dried bamboo shoots in warm water for 1 hour; shred in 1″
pieces. Slice pork butt into 1″ matchsticks. Wash and trim green onion,
shred on the bias into 1″ pieces. Soak rice stick noodle in warm water
until soft.

Cooking Soup: In sauce pan, heat broth. When it reaches gentle boil, add
pork, mushrooms, bamboo shoots, soy sauce and sugar; simmer 10 minutes. Add
soaked rice stick noodles; simmer for another 10 minutes. A minute before
removing from heat, add vinegar and sesame oil; stir. Remove to serving
bowl; garnish with shredded green onions. Serve.

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Popularity: 3% [?]