House Of Munch

Recipes, Recipes, Recipes

Recipes published in ‘Restaurants

Title: CHINESE PINEAPPLE CHICKEN (BOW LUO GAI)
Categories: Chinese, Chicken
Yield: 4 servings

1 lb Chicken parts
1 Stalk celery
1 cn 8-oz. chunk style pineapple
1/2 c Water
1/2 tb Catsup
1 tb Rice vinegar
1 1/4 tb Sugar
Dash of salt
1 ts Cornstarch for thickening
2 ts Cold water for thickening
2 c Oil for deep frying

————————-MARINADE————————-
1/2 ts Salt
1/2 ts Sugar
1 ts Thin soy sauce
Dash of pepper
1 Thin slice ginger, chopped

————————–BATTER————————–
1 lg Egg
1 tb Water
2 1/2 tb Flour
3 tb Cornstarch

1. Skin and bone chicken. Cut intl 1 1/2″ cubes.

2. Sprinkle chicken with each of the ingredients
listed under “marinade,” mix well and marinate for 1/2
hour.

3. Cut celery into 1 1/2″ pieces; then, cut each piece
lengthwise into strips, juilenne style.

4. Drain pineapple, saving the juice.

5. Prepare batter by beating the egg, adding the
water, flour and cornstarch. Mix thoroughly.

6. Heat oil to 350 degrees in a small saucepan.

7. Dip chicken in batter and drop into the hot oil.
Deep-fry for 10 minutes. Remove and drain off excess
oil.

8. In wok, combine pineapple juice, water, catsup,
vinegar, sugar and dash of salt. Bring to a boil.

9. Add celery, chicken and pineapple. Cook for 1
minute over high heat.

10. Add thickening made by combining cornstarch and
cold water. Cook for 1 minute and serve.

SOURCE: Chopsticks, Clever, and Wok.

—–

Popularity: 16% [?]

  • Filed under: Eggs, Restaurants, Strata
  • Spiced Tea

    Recipe

    SPICED TEA

    Recipe By :
    Serving Size : 16 Preparation Time :0:00
    Categories : Beverages Crocker

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1/2 c Unsweetened lemon-flavored
    -instant iced tea (dry)
    1/4 c Sugar
    1/4 c Orange-flavored instant
    -breakfast drink (dry)
    1/4 ts Ground cinnamon
    1/4 ts Ground cloves
    1/8 ts Ground ginger
    12 c Boiling water

    Mix all ingredients except boiling water; store in
    tightly covered container at room temperature up to 1
    week.

    Pour boiling water over tea mixture stir until
    dissolved. Garnish with lemon or orange slices if
    desired. 16 servings (about 3/4 cup each); 35 calories
    per serving.

    NOTE: For individual serving, mix 1 tb dry tea mixture
    and 1 cup boiling water until mixture is dissolved.

    Source: Betty Crocker’s Cookbook, 6th Edition

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    Popularity: 4% [?]

  • Filed under: Chocolate, Pies, Restaurants
  • Louisiana Creole Rabbit

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Creole Game

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    ***** NONE *****

    1 Cleaned rabbit (3lb)

    1 ts Salt

    1 ts Black pepper

    1/2 ts Cayenne pepper

    1/4 c Onion,chopped

    3 Garlic cloves,minced

    2 tb White vinegar

    1 ts Browning sauce

    1 cn Mushrooms,drained (8oz)

    1 tb Butter or margarine,melted

    1 tb Parsley,minced

    2 tb Green bell pepper,minced

    2 tb Green onions,chopped

    2/3 c White wine,dry

    1. Dry rabbit and place in bowl.

    2. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar;

    pour over rabbit, turning pieces to coat.

    3. Cover bowl and marinade overnight in refrigerator.

    4. Transfer rabbit and marinade to well-greased baking dish.

    5. Bake in preheated 450′F. oven 1 hour.

    6. Combine remaining ingredients and pour over rabbit.

    7. Bake 30 to 45 minutes longer, until rabbit is fork-tender.

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    Popularity: 15% [?]

  • Filed under: Mexican, Restaurants
  • Hot Chocolate

    Recipe

    Date: Wed, 20 Jul 94 22:06:16 PDT
    From: Michelle Dick

    Proper Hot Chocolate (updated for the 90s):

    Pour a cup of evaporated skimmed milk (either straight or cut half
    with skimmed milk) in a microwave safe container. Nuke for under a
    minute until hot and fragrant (do not boil). In cup you will drink
    from, put in Droste cocoa and sugar (to your personal taste) and mix.
    Add just a little of the heated milk and whisk till smooth. Then,
    using a hand blender, beat the remaining milk until frothy (if you use
    a good aerating blender (like the Braun) you can approximate a steamed
    milk very well). Add frothy milk to the chocolate slurry and blend.
    Drink immediately.

    Additions:

    A little vanilla or brandy is also dandy. And butterscotch Shnapps is
    out of this world.

    Popularity: 3% [?]

  • Filed under: Restaurants, Soups
  • Hermits

    Recipe

    Title: Hermits
    Categories: Diabetic, Desserts, Cooky/bars
    Yield: 24 servings

    1/2 c Margarine; (1 stick)
    2/3 c Brown sugar;
    2 Large eggs;
    2 c All-purpose flour;
    1 ts Baking powder;
    1/4 ts Salt;
    Dry sugar substitute equal;
    -to 1/4 cup sugar
    1 ts Cinnamon;
    1/2 ts Nutmeg;
    1/4 ts Ginger;
    1/4 c English walnuts; chopped
    1/4 c Raisins;
    1/4 c Water at room temperature=7F

    Cream margarine and brown sugar together at medium speed until light
    and fluffy. Add eggs and mix at medium speed for 1 minute, scraping
    down the bowl before and after adding eggs. Stir flour, baking
    powder, salt, dry sugar substitute, cinnamon, nutmeg, ginger,
    walnuts, and raisins together to blend well. Add along with water,
    to creamy mixture; mix at medium speed to blend well. Drop dough by
    1 1/2 tablespoon onto cookie sheets that have been sprayed with pam
    spray or lined with aluminum foil. Bake at 350 for 10 to 12 minutes,
    or until cookies are browned on the bottom. Remove them to wrie rack
    cand cook to room temperature. Food exchanges per serving: 1
    STRACH/BREAD EXCHANGE 1 FAT EXCHANGE Calories: 114, FAT: 5g, CHO:
    15g, Na: 89, PRO: 2g, Cholesterol: 23 mg

    Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to

    MMMMM

    Popularity: 25% [?]

    Tomato Soup

    Recipe

    TOMATO SOUP

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Soups Appetizers
    Microwave

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    3 cn Condensed tomato soup
    10.5 oz each
    3 Soup cans water
    Grated Parmesan cheese

    1. In a heat-resistant, non-metallic soup tureen or a
    deep, 3- quart, heat-resistant, non-metallic
    casserole, combine condensed soup and water. 2. Heat,
    covered, in Microwave Oven 8 to 10 minutes or until
    heated through.
    3. Soup can also be prepared in individual mugs.
    Divide condensed soup and water evenly among mugs.
    4. Heat, covered with clear plastic wrap, in Microwave
    Oven according to the
    following chart:
    Quantity Total Cooking Time
    2 to 3 mugs 3 to 4 minutes
    4 to 6 mugs 6 to 8 minutes
    5. Garnish soup with a sprinkling of grated Parmesan
    cheese. Tip: By heating soup in mugs You can heat only
    the amount of soup needed at one time.

    – - – - – - – - – - – - – - – - – -

    Popularity: 5% [?]

  • Filed under: Pasta, Restaurants, Veget Soup
  • Sage Wheat Bread

    Recipe

    SAGE WHEAT BREAD

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Bh g Spicy
    Breadmaker

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    -PNewton vkbb14a
    1 1/2 c Water (Milk) 1
    1 tb Applesauce (Shortng) 1 1/2t
    2 c Whole wheat flour 1 1/2
    1 c Bread flour 2/3
    1/3 c Cornmeal 1/4
    1 tb Brown sugar 2 t
    2 ts Fresh sage 1 1/2 OR
    1/2 ts Crushed dried sage 1/2
    3/4 ts Salt 1/2
    1 t Yeast 1 t

    Page 39

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    Popularity: 7% [?]

  • Filed under: Pies, Restaurants
  • Turnip And Apple Whip

    Recipe

    Title: TURNIP AND APPLE WHIP
    Categories: Vegetables, Fruits/nuts
    Yield: 3 servings

    1 1/2 c Diced turnips
    – frozen or fresh
    2 Granny Smith apples
    – peeled, cored
    – and roughly chopped
    1 lg Onion
    – peeled and roughly chopped
    1 tb Unsalted butter
    1/2 ts Salt; or as desired
    1/4 ts Ground white pepper

    PREHEAT OVEN TO 350F. Peel and quarter fresh turnips.
    Do not bother to defrost frozen ones. Combine all
    ingredients in a baking dish with a cover. Cover and
    place in the oven for 35 minutes. Remove from oven,
    transfer contents of the baking dish to a food
    processor and puree until smooth. Spoon the puree into
    a serving dish. Serve immediately.

    —–

    Popularity: 18% [?]

  • Filed under: Legumes, Restaurants, Soups
  • Title: ORIENTAL NOODLES WITH CHILI AND CASHEWS
    Categories: Chinese, Vegetarian
    Yield: 2 servings

    13/16 c Plain flour
    1 pn Salt
    1 1/3 Eggs
    1/3 Egg

    —————————SAUCE—————————
    1/3 ts Vegetable oil
    1/3 sm Red chili
    1/3 Spring onion
    83 1/3 g Snow peas
    3/16 ts Sesame oil
    1/16 c Light soy sauce
    3/16 c Malt vinegar
    1/16 c Cashew paste
    1/3 tb Lime juice
    1/3 ts Lime rind
    1/3 Red Chili
    3/16 c Roasted Cashews

    Preparation: Lightly beat the eggs (keep the 4 and the
    1 separate)

    Finely chop one of the chiles, and the spring onion.
    Thinly slice the snow peas. Finely shred the lime rind
    and the second red chili.

    As an alternative to making your own noodles, chinese
    thread noodles are a suitable (but not as nice!)
    substitute, as is tagliatelle.

    1. To make the noodles sift the flour and salt into a
    bowl.
    Make a well in the centre and add the 4 beaten
    eggs, gradually
    importing into the flour with a fork. Turn onto a
    lightly
    floured surface and knead until smooth and elastic
    (about 5
    minutes). Cover and stand for 30 minutes.

    2. Divide the dough into 4 portions. Cover with a tea
    towel. Roll one
    portion of the dough to 3mm thickness using a
    rolling pin or sharp
    knife. Roll up the sheet of pasta completely and
    cut into 5mm wide
    strips. Carefully unroll the strands.

    Repeat the process with the remaining portions of
    dough. Spread onto
    a dry tea towel and sprinkle with plain flour. Set
    aside.

    3. Prepare the sauce whilst the pasta is standing.
    Heat the oil in a pan
    and add the chilli, spring onion and snow peas.
    Cook over a low heat
    for 2-3 minutes. Add the sesame oil , soy sauce,
    vinegar, cashew paste,
    lime juice and rind. Stir to combine. Cook,
    stirring, over a gentle
    heat for 3-4 minutes.

    4. Cook the pasta in a large pan of boiling water
    until just tender.
    Drain, spoon over the sauce and toss to combine.
    Sprinkle over
    shredded chili, cashews and serve.

    —–

    Popularity: 5% [?]

  • Filed under: Legumes, Restaurants, Soups
  • BRAN OR RAISIN BRAN MUFFINS

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Breads Cakes

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    2 Eggs
    1 c Milk
    1/2 Stick melted unsalted butter
    1 pk Bran muffin mix (see MM#:33)
    1/4 c Raisins (optional)

    In lge. mixing bowl, beat eggs milk, then whisk in
    melted butter. Stir in mix just until it is
    moistened; don’t over-mix. Stir in raisins if desired.

    Divide among muffin cups and bake in preheated 425 F.
    oven for 20 min., or until muffins are firm and shrink
    back from sides of cups slightly.

    Serve immediately.

    Leftovers may be stored in plastic bags in ‘fridge for
    later rewarming in moderate oven or mircowave.

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    Popularity: 14% [?]

  • Filed under: Legumes, Restaurants, Soups
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