'JapChae' An Korean Recipe

Copyright 2009 Aeri's Kitchen. All rights reserved. Version 1.0

Yield: About 4 Servings

Main Ingredients:
• 1 Handful (4.6 oz) Cellophane Noodles
• 1 Cup Beef
• 1/3 Carrot
• ½ Onion
• 3 oz Spinach
• 3 Dried Shiitake Mushrooms
• 1/3 Sweet Pepper (Optional)
• 2 Eggs (Optional)
• Olive Oil
• Salt & Black Pepper

Beef Ingredients:
• ½ Tbsp Soy Sauce
• ½ Tbsp Cooking Wine
• 1 tsp !"#$%&!Garlic
• 1½ tsp Sugar
• A pinch of Black Pepper

Mushroom Ingredients:
• 1½ tsp Soy Sauce
• ½ tsp Sugar
• ¼ tsp Minced garlic

Spinach Ingredients:
• 1 tsp Soy Sauce
• ½ tsp Sugar

Noodles Ingredients:
• 2 Tbsp Soy Sauce
• ½ Tbsp Sugar
• 2 Tbsp Olive Oil

Seasoning Ingredients:
• 1½ Tbsp Soy Sauce
• 2 Tbsp Sesame Oil
• 1 Tbsp Sugar
• 1 tsp Sesame Seeds
• 1/8 tsp Black Pepper

Preparation:
1. Cut the beef thinly and add all the ingredients for the beef. Set it aside for at least 30 minutes.

2. Soak shiitake mushrooms in the water for 3 hours. Squeeze out the water. Remove the stems and then slice the mushrooms thinly. In a bowl, mix all the ingredients for the mushrooms. Set it aside.

3. Add spinach in boiling water with some salt to keep the color green. Boil for about 30 seconds, and then rinse in cold water. Squeeze out the water.

4. Mix the boiled spinach, 1 tsp of soy sauce, and " tsp of sugar. Set it aside.

5. Cut the onion thinly. Julienne the carrot thinly. Slice the sweet pepper thinly.

6. In a lightly oiled pan, fry the onion for 20 seconds on high. Add a little bit of salt.

7. Fry the sweet pepper and carrot for 10 seconds with a little salt.

8. Separate the egg yokes and egg whites, and add 1 pinch of salt for each one. Fry it. Then, slice them thinly.

9. Fry the marinated mushrooms and beef until they are completely cooked.

10. In boiling water, add the noodles and boil for 11 minutes. Drain the water.

11. In a nonstick pan, add the noodles and the other ingredients for the noodles. Fry for 2 minutes until the noodles are evenly colored by the soy sauce. Cool the noodles.

12. In a large bowl, mix all of the noodles, vegetables, and meat.

13. Add the ingredients for the seasoning. Mix all of the ingredients well.

14. For better color and taste, add the fried eggs at the end. Stir gently.

This Korean recipe was published in 'Aeri's Kitchen, 1st Mini Korean Cooking story - p40 to p42'

Chocolate and Chestnut Biscuit Cake

Image Copyright Owned by 'LITTLE BOOKS OF DELIGHT'

Preparation time 15 minutes plus 15 for decoration

Ingredients:
• 3tbsp milk
• 2tbsp sherry
• 225g (8oz) sweetened chestnut puree (tinned)
• 15 Plain rectangular biscuits
• 150ml (¼pt) double cream, whipped
• 100g (4oz) plain chocolate
• 2tsp water
• 25g (1oz) butter, softened
• 5 walnut halves

Preparation:
1. Mix the milk and sherry together. If the chestnut puree is very hard, turn it into a bowl and beat to soften it.

2. Soak 3 of the biscuits in the milk and sherry and place them side by side on a serving dish. Spread half the whipped cream on top.

3. Soak 3 more biscuits and place then on top of the whipped cream. Spread these with half the chestnut puree. Repeat these two layers, ending with biscuits.

4. Melt the chocolate with the water in a small pan set over a heat. Beat in the butter.

5. Pour the chocolate over the biscuits and when nearly set, decorate with the walnut halves.

6. Refrigerate for at least 2 hours before serving.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p42'

Sangria Jell-O Mold

To many Americans, a holiday dinner means a molded Jell-O salad. My good friend Beth Hensperger, author of many cookbooks, told me that she always puts wine in her Jell-O mold to give it a little sophistication. While the salad can be served as a first course, I prefer it as a side dish or on a buffet with many other offerings. With this inspiration, here is a recipe that brings this old favorite into the new millennium.

• You will need a 6-cup mold for this salad. A metal ring mold will do, but Jell-O makes a beautifully designed plastic ring mold that I am very partial to. It is available in some supermarkets during the holidays or by mail order through the Jell-O Web site, www.jell-o.com (go to the “Corner Store,” then the “Jell-O Molds” section).

• This recipe is easily halved again—fill a 9-cup mold (use three 3-ounce packages of Jell-O)—or doubled to fit a large mold. Just be sure that the gelatin mixture comes to the top of the mold; otherwise it will be difficult to unmold.

• As easy as it is to make, there are still some tips to make a good gelatin mold. First, be sure the gelatin is completely dissolved, which takes 2 minutes of constant stirring. Don’t cheat, or the mold won’t set properly. Second, the gelatin must be partially set in order to support the weight of the added fruit or the chunks will sink to the bottom of the mold. You can chill it in the refrigerator for about 11⁄2 hours, but chilling in an ice-water bath cuts the time and allows you to keep an eye on the progress.

• You should have 3 cups of combined orange segments, grape halves, and sliced strawberries for this salad. The exact proportion of each fruit doesn’t matter, and you can add other fruit, such as peeled, cored, and diced apples or pears or sliced strawberries.

Makes 8 to 12 servings

Make Ahead: The mold can be made up to 2 days ahead.

Ingredients:
• 1½ cups fruity red wine, such as Merlot
• Two 3-ounce packages raspberry-flavored gelatin
• 1 tablespoon fresh lemon or lime juice
• 3 large seedless oranges
• 1 cup red or green seedless grapes (or a combination of both), cut into halves lengthwise
• 1 cup sliced raspberries
• Nonstick vegetable spray, for the mold

Preparation:
1. In a small saucepan, bring the wine to a boil over high heat. In a stainless steel or glass (not plastic) bowl, using a rubber spatula, stir the gelatin with the hot wine until the gelatin is completely dissolved, occasionally scraping down the sides of the bowl, about 2 minutes. Stir in 11 ⁄2 cups cold water and the lemon juice. Place the bowl in a larger bowl of iced water. Let stand, stirring occasionally, until the gelatin is partially set and a spoon briefly cuts a swath that allows you to see the bottom of the bowl, about 20 minutes.

2. Meanwhile, grate the zest from 1 orange and set aside. To cut all of the oranges into segments, use a serrated knife to cut the tops and bottoms from each orange. Following the curve of each orange, cut off the thick white pith where it meets the orange flesh. Working over a bowl, cut between the thin membranes to release the orange segments, letting them drop into the bowl. Drain the oranges before using.

3. Stir the orange segments, orange zest, grapes, and raspberries into the partially set gelatin. Lightly spray a 6-cup decorative mold with nonstick vegetable spray. Pour the gelatin into the mold and cover with plastic wrap. Refrigerate until set, at least 4 hours or overnight.

4. To unmold, run a knife around the inside edge of the mold to break the seal. Lightly moisten a serving platter (this will allow you to move the unmolded salad on the platter if you need to). Place the platter upside down over the top of the mold. Holding the mold and platter together, invert and shake firmly to unmold the salad. If the salad doesn’t unmold, dip the outside of the mold briefly (less than 5 seconds) in a bowl of warm tap water. Dry the outside of the mold and try again. Serve chilled.

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p42 To p43'.

Quick Tip 'No More Burnt Tongues'

Image Copyright © 2010 by Barbour Publishing, Inc.

Need a cool way to chill your hot chocolate fast? Try freezing chocolate milk in an ice cube tray and dropping a few cubes into your mug. You’ll be able to take that first delicious sip in no time.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p143'.

Quick Tip 'Have a Guilt-Free Breakfast'

Image Copyright © 2010 by Barbour Publishing, Inc.
Feeling guilty about indulging in chocolate for breakfast? Eating chocolate, particularly dark chocolate, actually has a lot of health benefits. It has up to eight times more antioxidants than strawberries and can lower cholesterol and blood pressure when consumed in small amounts on a daily basis. It also contains serotonin— a natural antidepressant.

This Tip was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p115'.

Quick Tip 'The Perfect Melting Point'

When melting chocolate on a stovetop, use a confectionary thermometer. Chocolate is very sensitive to high temperatures. Dark chocolate should never be heated above 120 degrees, while milk and white chocolates should never be heated above 110 degrees. Overheated chocolate can become thick and difficult to work with.

If your chocolate does overheat, cool it quickly by removing it from the heat source and stirring in a handful of unmelted chocolate chunks. If it’s still too thick, try adding a teaspoon of vegetable oil to achieve a smoother consistency.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p87'.

Know Your Chocolate

*Unsweetened Chocolate is pure, unadulterated cocoa, also known as bitter or baking chocolate.

*Semisweet and Dark Chocolate is pure cocoa to which sugar and other ingredients have been added. The bitterness of a particular variety depends on the percentage of pure chocolate it contains. The more pure chocolate, the more bitter it will be.

*Milk Chocolate is pure cocoa mixed with sugar and condensed milk to give it its signature rich sweetness. It’s used to make most candy bars.

*White Chocolate isn’t a true chocolate because it isn’t made from cocoa beans. But it does contain cocoa butter, which gives it its smooth, creamy texture.

This Tip was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p59'.

Quick Tip 'Keeping It Smooth'

Image Copyright © 2010 by Barbour Publishing, Inc.
When melting chocolate on the stove or in the microwave, always use dry, room temperature chocolate. Refrigerated chocolate can form condensation as it melts, and even a small drop of water can cause chocolate to seize, or tighten up and form an unworkable mass. If your chocolate does seize, just add a few drops of vegetable oil. It will help the chocolate to relax and return to a smoother consistency.

This Tip was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p31'.

Sweet Potato Pie

Copyright © 2007, Martha Stewart Living Omnimedia, Inc. Photo Credit: Jose Manuel Picayo Rivera

Alton Brown is the host of Food Network’s Good Eats, is a regular guest on Iron Chef America, and is the host/judge on the reality series Next Iron Chef. He is the author of several books, including the James Beard Award-winning I’m Just Here for the Food and the three-book Good Eats series based on his television show.

Ingredients:
• 1 and 1/4 pounds sweet potatoes, peeled and cubed
• 1 and 1/4 cups plain yogurt
• 3/4 cup packed, dark brown sugar
• 1/2 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• 5 large egg yolks
• Kosher salt
• 1 (9-inch) deep dish, frozen pie shell
• 1 cup chopped pecans, toasted
• 1 tablespoon maple syrup

Special equipment: steamer basket

Preparation:
1. Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Cover and steam for 20 minutes or until the potatoes are fork tender. Remove the water from the pot and dump the potatoes back into the pot. Mash with potato masher and set aside.

2. Preheat the oven to 350 degrees.

3. Put the sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, egg yolks, and salt to taste. Beat until well combined.

4. Set the pie shell on a sheet pan and fill with the sweet potato mixture and smooth the top. Sprinkle pecans on top and drizzle with maple syrup.

5. Bake for 50 to 55 minutes or until the pie reaches an internal temperature of 165 to 175 degrees when tested with an instant read thermometer; the middle should still wiggle slightly. Remove from oven and cool for 1 hour. Keep refrigerated after cooling.

This Dessert recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p53'.

The Careful Cook

Whenever you cook, there are certain safety rules you must always keep in mind. Even experienced cooks follow these rules when they are in the kitchen.

Always wash your hands before handling food. Thoroughly wash all raw vegetables and fruits to remove dirt, chemicals, and insecticides. Wash uncooked poultry, fish, and meat under cold water.

• Use a cutting board when cutting up vegetables and fruits. Don’t cut them up in your hand! And be sure to cut in a direction away from you and your fingers.

• Long hair or loose clothing can easily catch fire if brought near the burners of a stove. If you have long hair, tie it back before you start cooking.

• Turn all pot handles toward the back of the stove so that you will not catch your sleeves or jewelry on them. This is especially important when younger brothers and sisters are around. They could easily knock off a pot and get burned.

• Always use a pot holder to steady hot pots or to take pans out of the oven. Don’t use a wet cloth on a hot pan because the steam it produces could burn you.

• Lift the lid of a steaming pot with the opening away from you so that you will not get burned.

• If you get burned, hold the burn under cold running water. Do not put grease or butter on it. Cold water helps to take the heat out, but grease or butter will only keep it in.

• If grease or cooking oil catches fire, throw baking soda or salt at the bottom of the flame to put it out. (Water will not put out a grease fire.) Call for help, and try to turn all the stove burners to “off.”

This Cooking Tip was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p18'

Red Bean Dip

Yield: 12 servings

This is a great bean-and-cheese dip that not only tastes better than commercial ones but is healthier too.

Ingredients:
• 2 tablespoons (28 ml) olive oil
• ½ teaspoon crushed garlic
• 1 cup (160 g) finely chopped onion
• 1 jalapeño, finely chopped
• 1 teaspoon chili powder
• 2 cups (100 g) cooked kidney beans
• ½ cup (58 g) shredded Cheddar cheese

Preparation:
Heat oil in a skillet. Add garlic, onion, jalapeño, and chili powder and cook gently 4 minutes. Drain kidney beans, reserving juice. Process beans in a blender or food processor to a puree. Add to onion mixture and stir in 2 tablespoons of reserved bean liquid; mix well. Stir in cheese. Cook gently about 2 minutes, stirring until cheese melts. If mixture becomes too thick, add a little more reserved bean liquid. Spoon into serving dish and serve warm with tortilla chips.

Each with: 19 g water; 151 calories (26% from fat, 23% from protein, 52% from carb); 9 g protein; 4 g total fat; 2 g saturated fat; 1 g monounsaturated fat; 1 g polyunsaturated fat; 20 g carb; 8 g fiber; 1 g sugar; 158 mg phosphorus; 87 mg calcium; 3 mg iron; 44 mg sodium; 463 mg potassium; 126 IU vitamin A; 14 mg vitamin E; 3 mg vitamin C; 6 mg cholesterol

This Appetizers, Snacks and Legumes Recipes was published in '500 HIGH-FIBER RECIPES by "DICK LOGUE" - p38 and p39'

Horseradish Bean Dip

Yield: 24 servings

Horseradish adds zip to this dip. It is good on toasted pita bread triangles or tortilla chips.

Ingredients:
• ¼ cup (60 g) mayonnaise
• ¼ cup (60 ml) low-sodium ketchup
• ¼ cup (60 g) pickle relish
• ½ cup (80 g) chopped onion
• 1 tablespoon horseradish
• 1 tablespoon dry mustard
• 1 tablespoon (15 ml) Worcestershire sauce
• 1½ cups (150 g) cooked kidney beans, drained and mashed

Preparation:
Mix mayonnaise and ketchup. Mix in other ingredients adding kidney beans last. Refrigerate.

Each with: 15 g water; 39 calories (42% from fat, 12% from protein, 46% from carb); 1 g protein; 2 g total fat; 0 g saturated fat; 0 g monounsaturated fat; 1 g polyunsaturated fat; 5 g carb; 1 g fiber; 1 g sugar; 19 mg phosphorus; 10 mg calcium; 0 mg iron; 50 mg sodium; 71 mg potassium; 38 IU vitamin A; 2 mg vitamin E; 2 mg vitamin C; 1 mg cholesterol

This Appetizers, Snacks and Legumes Recipes was published in '500 HIGH-FIBER RECIPES by "DICK LOGUE" - p37'

Cowboy Bean Dip

Yield: 12 servings

This variation on the usual layered dip is with black beans.

Ingredients:
• 15 ounces (420 g) black beans
• ¼ cup (40 g) finely chopped olives
• 2 tablespoons (28 ml) lime juice
• ¼ teaspoon ground cumin
• ½ teaspoon finely chopped garlic
• 1/8 teaspoon black pepper
• 8 ounces (225 g) cream cheese, softened
• ¼ cup (25 g) sliced scallions

Preparation:
Drain and rinse the beans. Drain the chopped olives. Mix all the ingredients except cream cheese and scallions. Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Sprinkle with scallions.

Each with: 48 g water; 127 calories (54% from fat, 15% from protein, 31% from carb); 5 g protein; 8 g total fat; 4 g saturated fat; 3 g monounsaturated fat; 0 g polyunsaturated fat; 10 g carb; 4 g fiber; 0 g sugar; 72 mg phosphorus; 36 mg calcium; 1 mg iron; 139 mg sodium; 164 mg potassium; 318 IU vitamin A; 68 mg vitamin E; 2 mg vitamin C; 21 mg cholesterol

This Appetizers, Snacks and Legumes Recipes was published in '500 HIGH-FIBER RECIPES by "DICK LOGUE" - p36'

Amaranth

Minuscule amaranth is a nutritional powerhouse. It is often referred to as a pseudocereal because it is not part of the same plant family as so-called true cereals such as wheat or oats. A staple of the Aztecs, it has been cultivated in Central America for an estimated five thousand to eight thousand years. It is considered a “super grain” because its seeds contain all of the essential amino acids, providing high-quality protein.

Amaranth’s tiny seeds, as small as poppy seeds, are part of a tall plant of which there are about sixty different species. The name amaranth stems from the Greek amaranthos, “one who does not wither.” Most amaranth varieties grow as an annual weed, commonly known as pigweed. Certain kinds are cherished for their delicious dark green leaves. These amaranth greens, also called Chinese spinach, are part of the diet in Africa, Indonesia, China, and Greece.

The grain amaranth is high in minerals such as calcium and iron and has a subtle grassy flavor that some call earthy. Others detect a lively pepperiness. In many parts of South America, it is sold popped like corn rather than as a cooked grain. In parts of India, the popped grains are eaten in a traditional energy-rich sweet called laddu. Amaranth is gluten-free.

Amaranth Flour
Whole grain amaranth flour has a delicious concentrated nuttiness. But it is also an unusual flour, to say the least. Some say it makes baked goods gummy. I prefer to say that amaranth flour can yield intensely dense textures, and that only with trial and error will you learn how to compensate for this characteristic.

This Healthy Tip was published in 'Ancient Grains for Moden Meals "Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More" MARIA SPECK'

'Georgia Sugared Peanuts' An Hot Appetizers

YIELDS 2 CUPS

Ingredients:
• 1 cup sugar
• ½ cup water
• 2 cups raw shelled peanuts, skins on
• ¼ teaspoon salt

Preparation:
Preheat oven to 300 degrees. Dissolve sugar and salt in water in saucepan over medium heat. Add peanuts. Continue to cook, stirring frequently, until peanuts are completely sugared (coated and no syrup left). Pour onto ungreased cookie sheet, spreading so that peanuts are separated as much as possible. Bake for approximately 30 minutes, stirring at 5-minute intervals. Let cool and serve.

This recipe was published in 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!'

A Real Man's Quiche

MAKES 6 TO 8 SERVINGS

Ingredients:
• 1 package refrigerated crescent rolls
• 3 cups cooked, shredded potatoes
• 3 large eggs, beaten
• 1 tablespoon chopped green onions
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• ½ cup cooked meat: sausage, crumbled bacon, or diced ham

Preparation:
Coat a 9-inch pie pan with cooking spray. Press triangles of crescent roll dough into pie pan, sealing seams, to form a pie crust. Crimp edges. Combine remaining ingredients in a large bowl, stirring gently. Pour the mixture into the crust. Cover loosely with foil and bake at 400° for about 45 minutes. Remove the foil and bake an additional 10 minutes to brown crust. Quiche is done when center is firm.

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Apricots - Vegetable/Fruit Summer Produce

➤ When: Apricots are best in June and July. Tree-ripened apricots have the best flavor but are so delicate they don’t seem to make it to the supermarket. However, a trip to your farmers’ market should produce an abundance. Blenheim apricots are a favorite.

➤ What to Look For: Apricots should have a sweet aroma, good color, and yield to gentle pressure, which indicates ripeness. Avoid apricots with a slightly green color, as they were picked too soon.

➤ Why: Apricots contain age-reducing lycopene.

➤ How to Use: Apricots can be dried and eaten as a snack or used in breads, salsas, and salads. They’re also used in pies, other desserts, and blended drinks.

This Tip was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p177'

Chocolate Strawberry Sundae

Preparation time: 5 minutes
4 servings
216 calories per serving, 10% from fat

RealAge effect if eaten 12 times a year:
Berries of all kinds are powerhouses of fiber. That plus the flavonoids in chocolate make your RealAge 7.2 days younger.

RealAge-effect ingredients:
Strawberries, whole-grain granola (fiber, flavonoids)

Ingredients:
• 4 (½-cup) scoops nonfat or low-fat chocolate frozen yogurt
• 1½ cups sliced strawberries
• 1 cup low-fat granola cereal, such as Quaker brand
• 2 teaspoons confectioners’ sugar

Preparation:
Scoop yogurt into four serving bowls; top with strawberries and granola. Place confectioners’ sugar in a strainer and shake over sundaes.

Substitutions:
One cup whole-grain cereal flakes may replace the granola. Coffee-flavored frozen yogurt may replace the chocolate frozen yogurt, and blueberries may replace the strawberries (a Chocolate Blueberry Sundae).

Tips:
For a special occasion, drizzle a bit of Baileys Irish Cream (a cream liqueur) or chocolate liqueur over the sundae just before serving. The confectioners’ sugar brightens the color of the dessert; just ½ teaspoon per serving is all that’s needed. For color, place all the strawberries on top. If you can find them, get the tiny alpine strawberries instead. Nuggets of berry goodness, they still grow wild, and can be found in farmers’ markets.

Nutritional Analysis:
• Total fat (g) 2
• Sodium (mg) 107
• Vitamin A (RE) 299
• Fat calories (kc) 87
• Calcium (mg) 232
• Beta-carotene (RE) 20
• Cholesterol (mg) 1.4
• Magnesium (mg) 115
• Vitamin C (mg) 41
• Saturated fat (g) 0.49
• Zinc (mg) 3.9
• Vitamin E (mg) 3.3
• Polyunsaturated fat (g) 2.3
• Selenium (mcg) 21
• Thiamin B1 (mg) 0.6
• Monounsaturated fat (g) 5.0
• Potassium (mg) 588
• Riboflavin B2 (mg) 0.8
• Fiber (g) 8.4
• Flavonoids (mg) 1.9
• Niacin B3 (mg) 5.3
• Carbohydrates (g) 12.8
• Lycopene (mg) 0
• Vitamin B6 (mg) 0.5
• Sugar (g) 26.7
• Fish (oz) 0
• Folic acid (mcg) 94
• Protein (g) 15.7
• Nuts (oz) 0
• Vitamin B12 (mcg) 0.9

This Side Dish Recipe was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p175 To p176'

Sweet Potatoes with Honey & Almond and Cocoa Cream with Peaches

Image Copyright © Berryland Books Ltd 2008

Serves 4

Ingredients For The Sweet Potatoes With Honey:
• 16oz (500g) sweet potatoes
• 3tbsp (45ml) honey
• 1tbsp (15ml) lemon juice
• Salt as desired
• 23fl oz (700ml) water
• Almond powder for garnish

Ingredients For The Almond and Cocoa Cream with Peaches:
• 4 moulds 2¾ in (7cm) high and 3in (8cm) in diameter
• 3oz (90g) raw peanuts, shelled but with skins
• 13fl oz (400ml) water
• 3oz (90g) sweet almonds, shelled but with skins
• 4 cocktail cherries
• 5fl oz (150ml) cornflour
• 3¼oz (100g) sugar
• 2tbsp (30ml) cocoa powder
• 3 peach halves (canned)

Preparation For The Sweet Potatoes With Honey:
1. Wash and peel the sweet potatoes and cut into pieces about 2in (5cm) long, ¾in (2cm) wide and ½in (1cm) thick.

2. Put about 16fl oz (500ml) water into a pan and bring to a boil. Add the sweet potatoes, cover and cook over a medium heat for about 5 minutes. Drain.

3. In another pan, boil 7fl oz (200ml) water. Add the honey. lemon juice and salt. Cover and simmer over a low heat for about 15 minutes.

4. When most of the liquid has evaporated, transfer the sweet potatoes to small bowls. Pour the liquid from the pan over the sweet potatoes before serving. Garnish with almond powder.

Preparation For The Almond and Cocoa Cream with Peaches:
1. Soak the peanuts and almonds in warm water for about 20 minutes, then take out and remove the skins. Put into a blender and reduce to a pulp, gradually adding 8fl oz (250ml) water. Strain the mixture through a sieve and discard the coarse pieces of almonds and peanuts.

2. Put 1 cocktail cherry into each mould.

3. Mix the cornflour with 5fl oz (150ml) water. Put the peanut and almond mixture into a pan and bring to a boil, then reduce the temperature to a low heat. Add the sugar to the pan and stir in the mixed cornflour. Cook over a low heat, stirring, for about 5 minutes. Half fill each mould with this mixture.

4. Mix the cocoa powder into the remaining mixture, stir well and fill up the moulds. Put in the fridge for 2-3 hours.

When ready to serve, take out of the fridge and turn out onto four small plates. Thinly slice the peaches and arrange attractively around the cream. Sprinkle each serving with 2tbsp (30ml) peach juice from the tin ans serve.

This Desserts recipe was published in 'Chinese Cuisine - p40 and p41'

MeatBalls

Image Copyright Owned By 2009 Aeri's Kitchen. All rights reserved. Version 1.0

Yield: About 25 Meatballs

Ingredients:
• 2 Cups (14 oz) Ground Beef
• 2 Tbsp Minced Garlic
• ½ tsp Salt
• 1 tsp Cooking Wine
• ½ tsp Soy Sauce
• ¼ tsp Black Pepper
• ¼ Cup Flour
• ½ Cup Korean Bread Crumbs
• 1 Egg

Preparation:
1. In a bowl, combine the beef and all of the ingredients for the beef. Mix well and set it aside for 10 minutes.

2. Take a spoon of beef, and make a small ball.

3. On a plate, prepare the flour. Prepare ½ cup of bread crumbs and 1 mixed egg.

4. Cover the meat balls with the flour, and then cover the meat balls with the mixed egg. Finally, cover them with bread crumbs.

5. Deep fry the meat balls until they become golden brown.

This Korean recipe was published in 'Aeri's Kitchen, 1st Mini Korean Cooking story - p38 To p39'

The Original Ambrosia

What my grandma called ambrosia was really a matter of opinion. It was concocted entirely of canned fruits and mortared with sour cream and marshmallows. This recipe takes ambrosia back to its roots, using fresh fruit only to make a superior dish that works as a first course, buffet salad, or dessert. The liquor is totally optional but a nice touch.

• Preparing fresh coconut is a labor of love, but like so many other kitchen chores, it’s easy to master once you get the hang of it. The coconut meat should be finely shredded—if it is too thick, it is unpleasant to eat. Unless you have a food processor with a fine shredding blade (which sometimes has to be special-ordered separately from the large shredding blade that comes with most machines), shred the coconut by hand on the medium-size holes of a box grater. Or shred chunks of the coconut in a handheld rotary grater.

• If desired, place regular sweetened flaked coconut in a wire sieve and rinse under hot water to remove the sugar coating. Drain and pat dry with paper towels.

Makes 12 servings

Make Ahead: The salad can be made up to 1 day ahead.

Ingredients:
• 1 medium coconut
• 6 medium seedless oranges
• 1 ripe pineapple
• 1⁄4 cup Grand Marnier, dark rum, or fresh orange juice

Preparation:
1. Position a rack in the center of the oven and preheat to 350°F. Pierce the eyes (the soft indentations on one end of the coconut) with a clean screwdriver and a hammer. Drain out the liquid. Place the coconut on a baking sheet. Bake for 30 minutes.

2. Using a hammer, rap the coconut around its equator to crack in half. Using a sturdy paring knife, pry the coconut in pieces from the shell. Using a vegetable peeler, remove the dark brown skin from the coconut. Shred the coconut. You should have 2 cups.

3. Using a serrated knife, cut off the top and bottom from each orange. Following the curve of each orange, cut off the thick skin, including the white pith, where it meets the orange flesh. Working over a bowl, cut between the membranes to remove the segments, letting them drop into the bowl.

4. Cut off the top of the pineapple, including the leafy crown. Cut the thick rind from the pineapple where it meets the flesh. Remove the dark eyes from the flesh. Quarter the pineapple lengthwise, and cut the hard core from each quarter. Cut each quarter lengthwise again, then into bite-size pieces.

5. In a large glass bowl, toss together the pineapple, orange rounds, coconut, and Grand Marnier. Cover tightly with plastic wrap and refrigerate until well chilled, about 2 hours. (If preparing the salad ahead, cover tightly with plastic wrap and refrigerate.) Serve chilled.

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p41 To p42'.

Iced Chocolate Cola Float

Ingredients:
• 2 ounces unsweetened chocolate
• ¼ cup sugar
• 1 cup coffee or ½ cup espresso
• 2½ cups hot milk
• 1½ cups cola, chilled
• Vanilla ice cream

Preparation:
Melt chocolate in double boiler. Stir in sugar. Gradually stir in hot coffee or espresso, mixing thoroughly. Add the milk and continue cooking 10 minutes until mixture is smooth, then cover and chill. When ready to serve, stir in chilled cola. Serve in a tall glass with a scoop of vanilla ice cream.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p142'.

Chocolate Banana Cream Pancakes

Ingredients:
• 2 cups vanilla pudding
• 2 cups cream cheese, softened
• 3 cups pancake mix, prepared
• ½ cup chocolate chips
• 1 banana, sliced
• Chocolate sauce
• 1 tablespoon powdered sugar
• Whipped topping

Preparation:
Blend vanilla pudding and cream cheese until smooth. Refrigerate immediately. Mix pancake batter according to package directions and preheat griddle over medium heat. Pour batter for two pancakes. Distribute chocolate chips and four banana slices per pancake onto batter in pan. Cook pancakes until golden brown on both sides. Allow pancakes to cool, then place first pancake upside down on a plate. Top with vanilla cream cheese mixture. Place second pancake upside down on top of the vanilla cream cheese mixture. Drizzle with chocolate sauce, sprinkle with powdered sugar, and garnish with whipped topping.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p114'.

Cookies and Cream Pie

Image Copyright © 2010 by Barbour Publishing, Inc.

Ingredients:
• 1 (3.9 ounce) package chocolate instant pudding, prepared
• 1 (8 ounce) container frozen whipped topping, thawed
• 1½ cups chocolate sandwich cookie crumbs
• 1 (9-inch) prepared chocolate crumb piecrust

Preparation:
Prepare pudding according to pie filling directions on package; allow to set. When pudding is ready, fold in whipped topping. Add cookie crumbs; stir. Pour mixture into prepared piecrust. Freeze pie until firm. Thaw in refrigerator before serving.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p86'.

Double Chocolate Mud Bars

Ingredients:
• ½ cup butter, softened
• 1 cup sugar
• 2 large eggs, separated
• 1½ cups flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup walnuts, chopped
• ½ cup semisweet chocolate chips
• 1 cup miniature marshmallows
• 1 cup candy-coated chocolate pieces (optional)
• 1 cup brown sugar

Preparation:
Beat together butter and sugar. Beat egg yolks one at a time. In separate bowl, mix together flour, baking powder, and salt. Fold flour mixture into butter mixture. Press into greased 9x13-inch baking pan. Sprinkle with nuts, chocolate chips, marshmallows, and, if desired, candy-coated chocolate pieces. Beat egg whites at high speed until stiff peaks form. Fold in brown sugar. Spread over mixture in pan. Bake at 350 degrees for 35 minutes. Cool completely; cut into squares.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p58'.

Marbled Truffles

Ingredients:
• ¾ cup white chocolate chips
• ½ cup whipping cream, divided
• 1 teaspoon vanilla
• ¾ cup semisweet chocolate chips
• 1 tablespoon butter
• 1 teaspoon orange extract
• ¾ cup powdered sugar

Preparation:
In saucepan over low heat, melt white chocolate chips, ¼ cup whipping cream, and vanilla, stirring constantly. Pour into 9x9-inch pan. Refrigerate. In saucepan, melt semisweet chips, butter, and remaining whipping cream over low heat, stirring constantly. Remove from heat. Add extract. Pour chocolate mixture over refrigerated white chocolate mixture. Refrigerate until mixture is thick but soft, about 1 hour. Shape mixture into 1-inch balls. Place powdered sugar in shallow pan. Roll balls in sugar. Place on waxed paper. Store in refrigerator.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p30'.

Cranberry Pecan Pumpkin Upside - Down Cake

Image Copyright © 2007, Martha Stewart Living Omnimedia, Inc.
Emily Luchetti, executive pastry chef at Farallon and Waterbar restaurants in San Francisco, is recognized around the world for her award-winning sweet creations. She received the James Beard Award for Outstanding Pastry Chef in 2004, and has written five cookbooks, including A Passion for Desserts and A Passion for Ice Cream. Her sixth book, The Fearless Baker, will be published in spring 2011.

Serves 8-10

Ingredients:
• 8 ounces (16 tablespoons) unsalted butter
• 1 cup firmly packed brown sugar
• 2 cups cranberries
• 4 ounces (1 cup) coarsely chopped pecans, toasted
• 2 large eggs
• 1 cup pumpkin puree
• 6 tablespoons vegetable oil
• 1 and 1/2 cups all purpose flour
• 1 cup sugar
• 1 and 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

Preparation:
1. Preheat the oven to 350 degrees.

2. Line the bottom of a 9-inch square pan with parchment paper.

3. Melt the butter in a small saucepot over medium heat. Add the brown sugar and whisk until smooth.

4. Pour the brown sugar mixture into the bottom of the cake pan.

5. In a medium bowl combine the cranberries and pecans. Place them in the pan over the brown sugar mixture.

6. In a large bowl, whisk together the eggs, pumpkin puree and oil.

7. Sift together the flour, sugar, baking powder, cinnamon and salt. Stir the flour mixture into the pumpkin mixture. Carefully spread the batter over the cranberry pecan topping.

8. Bake until a skewer inserted in the middle comes out clean, 35-40 minutes.

9. Cool the cake for 10 minutes on a wire rack. Place a large plate or platter on top of the cake. Invert the cake and plate together. Remove the pan. Carefully peel off the parchment paper.

Cool completely before serving. Serve with Chantilly Cream.

Ingredients For the Chantilly Cream:
Makes 2 cups
• 1 cup heavy (whipping) cream
• 3 tablespoons sugar
• 1/2 teaspoon vanilla extract

Preparation:
1. Combine all of the ingredients and whisk until soft peaks form. Refrigerate until you are ready to use.

This Dessert recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p52'.

Bittersweet Koliva

SERVES 8

Ingredients For Wheat Berries:
• 2 cups water
• 1 cup soft whole wheat berries, soaked overnight and drained

Ingredients Koliva:
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cumin
• Pinch of fine sea salt
• ½ cup coarsely chopped walnuts
• 1 tablespoon whole wheat flour
• ½ cup dark raisins
• 2 tablespoons silver dragées (optional)

Ingredients To Finish:
• 2 tablespoons toasted sesame seeds
• ¼ to ½ cup confectioners’ sugar
• ½ cup Jordan almonds, for garnish

Preparation:
1. To prepare the wheat berries, bring the water and the wheat berries to a boil in a medium saucepan. Decrease the heat to maintain a simmer, cover, and cook until the wheat berries are tender but still slightly chewy, 40 to 50 minutes. Drain in a sieve and allow to cool for 10 minutes.

2. Place a large dishcloth on a work surface. Spread the wheat berries across the middle section. Fold the sides over to cover the kernels and press lightly to remove any remaining moisture. Let sit for at least 1 hour to dry, and then transfer the wheat berries to a medium bowl.

3. To make the koliva, combine the cinnamon, cumin, and salt in a small bowl. Heat a heavy skillet, preferably castiron, over medium to medium-high heat for 1 to 2 minutes. Add the walnuts and toast them, stirring frequently, until fragrant, about 3 minutes. Transfer the walnuts to a plate.

4. Add the whole wheat flour to the hot skillet and cook, stirring, for 30 seconds. Add the wheat berries and cook, stirring, until the kernels turn dry, about 2 minutes. Add the walnuts, raisins, and combined spices; cook until the mixture becomes fragrant, about 1 minute. Remove the pan from the heat and transfer the mixture to a large bowl. Allow to cool for 1 hour, and then stir in the silver dragées.

5. When ready to serve, place a paper doily on a round decorative plate or a silver tray. Cut out a piece of waxed paper to cover the center of the doily and place it on top. Transfer the wheat berry mixture to the plate and pat into a mound with your hands.

6. To finish, sprinkle the mound with sesame seeds and sift a thick layer of confectioners’ sugar on top. Using the Jordan almonds, decorate it with a cross or with the initials of the deceased. Garnish the rim of the plate with the remaining Jordan almonds. To serve, spoon the mixture into small bowls.

This recipe was published in 'Ancient Grains for Moden Meals "Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More" MARIA SPECK'