Ingredients:
2 green onions
5 cups bean sprouts (10 ounces)
10 cooked fresh crab legs (each about 2
inches long) -- shelled
OR
10 imitation whole crab legs (each about 2
inches long)
1 teaspoon sesame oil
10 leaf lettuce leaves
10 ready-to-eat spring roll skins (8 1/2
inches square)
1/3 cup chopped fresh cilantro
Honey Sichuan Sauce -- (recipe follows)
HONEY SICHUAN SAUCE
1/3 cup honey
1/3 cup chili puree
Procedure : Cut green onions into 2-inch pieces; cut pieces lengthwise into thin
strips. Mix green onions and bean sprouts; divide mixture into 10 equal
parts. Sprinkle crabmeat pieces with sesame oil. Tear each lettuce leaf
into 3-inch squares.
Place 1 lettuce square on center of 1 spring roll skin. (Cover remaining
skins with plastic wrap to keep them pliable.) Place 1 part bean sprout
mixture on lettuce; top with 1 crabmeat piece and 1 1/2 teaspoons
cilantro. Fold bottom corner of spring roll skin over filling, tucking the
point under. Fold in and overlap the 2 opposite corners. Brush fourth
corner generously with cold water; roll up to seal.
Repeat with remaining spring roll skins. (Cover filled spring rolls with
plastic wrap to keep them from drying out.) Cover and refrigerate at least
2 hours but no longer than 8 hours. Cut in half if desired. Serve with
Honey Sichuan Sauce.
HONEY SICHUAN SAUCE:
Mix ingredients.
Chicken-Artichoke Toss Recipe
Ingredients:
3 cups uncooked radiatore (nugget) pasta (9 ounces)
1 (6 ounce) jar marinated artichoke hearts -- undrained
1 pound skinless boneless chicken breast halves -- cut into 1/2-inch slices
3 cups sliced mushrooms (8 ounces)
1 (7 ounce) jar roasted red peppers -- sliced
3/4 cup chicken broth
1/2 cup dry white wine (or nonalcoholic) OR 1/2 cup apple juice
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley
Procedure :
Cook and drain pasta as directed on package. Drain liquid from artichokes into 10-inch skillet; heat over medium-high heat. Cook chicken in liquid 3 minutes, stirring occasionally. Stir in mushrooms. Cook 4 to 6 minutes, stirring occasionally, until chicken is light brown and no longer pink. Stir in artichokes and peppers. Shake broth, wine, cornstarch, salt and pepper in tightly covered container. Gradually stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Toss with pasta. Sprinkle with parsley.
3 cups uncooked radiatore (nugget) pasta (9 ounces)
1 (6 ounce) jar marinated artichoke hearts -- undrained
1 pound skinless boneless chicken breast halves -- cut into 1/2-inch slices
3 cups sliced mushrooms (8 ounces)
1 (7 ounce) jar roasted red peppers -- sliced
3/4 cup chicken broth
1/2 cup dry white wine (or nonalcoholic) OR 1/2 cup apple juice
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley
Procedure :
Cook and drain pasta as directed on package. Drain liquid from artichokes into 10-inch skillet; heat over medium-high heat. Cook chicken in liquid 3 minutes, stirring occasionally. Stir in mushrooms. Cook 4 to 6 minutes, stirring occasionally, until chicken is light brown and no longer pink. Stir in artichokes and peppers. Shake broth, wine, cornstarch, salt and pepper in tightly covered container. Gradually stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Toss with pasta. Sprinkle with parsley.
Risotto with Green Asparagus Recipe
You'll Need:
1 pound green asparagus
1 pound arborio ( Italian ) rice
2 ounce butter
1 small onion finley chopped
1 ounce grated parmesan cheese
1/4 cup white wine
Salt & pepper to taste
Procedure:
Clean asparagus and blanch them in lightly salted boiling water
Save the water for the rice
Cut 3 inches off asparagus tips & split them in half
Chop the rest of the asparagus
Fry onion lightly in 1oz butter
Add rice & let it brown slightly
Add wine, two cups of the asparagus water for each cup of rice
Add chopped asparagus
Let rice cook stirring constantly, if necessary add more water
When the rice is cooked, add salt & pepper to taste
Add rest of butter, top with asparagus tips and cheese
Serve.
1 pound green asparagus
1 pound arborio ( Italian ) rice
2 ounce butter
1 small onion finley chopped
1 ounce grated parmesan cheese
1/4 cup white wine
Salt & pepper to taste
Procedure:
Clean asparagus and blanch them in lightly salted boiling water
Save the water for the rice
Cut 3 inches off asparagus tips & split them in half
Chop the rest of the asparagus
Fry onion lightly in 1oz butter
Add rice & let it brown slightly
Add wine, two cups of the asparagus water for each cup of rice
Add chopped asparagus
Let rice cook stirring constantly, if necessary add more water
When the rice is cooked, add salt & pepper to taste
Add rest of butter, top with asparagus tips and cheese
Serve.
Orange Cake Recipe
You'll Need:
100 grams butter
Juice of 2 oranges and grated peel
100 grams grated almonds
250 grams flour
9 grams baking powder
2 egg white beaten until foamy
1/2 tsp. salt.
Procedure:
Mix all ingredients slowly, eggs last, fill mass in buttered baking form, bake in 375F preheated oven for 45 min.
100 grams butter
Juice of 2 oranges and grated peel
100 grams grated almonds
250 grams flour
9 grams baking powder
2 egg white beaten until foamy
1/2 tsp. salt.
Procedure:
Mix all ingredients slowly, eggs last, fill mass in buttered baking form, bake in 375F preheated oven for 45 min.
Pineapple Flamb Recipe
You'll Need:
8 slices pineapple
4 tbsp butter
4 tbsp sugar
3/4 cup pineapple juice
1 tsp ground coffee
1/2 cup ron
1/2 cup almonds grated and roasted.
Procedure :
Heat butter in pan, saute pineapple both sides slightly, add juice, sugar & coffee let simmer for a minute, add ron and flamb. Place on dish & sprinkle with almonds.
8 slices pineapple
4 tbsp butter
4 tbsp sugar
3/4 cup pineapple juice
1 tsp ground coffee
1/2 cup ron
1/2 cup almonds grated and roasted.
Procedure :
Heat butter in pan, saute pineapple both sides slightly, add juice, sugar & coffee let simmer for a minute, add ron and flamb. Place on dish & sprinkle with almonds.
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