Recipes Included On This Page Kahlua Crystallized Nuts Korean Miso Chicken Korean Spicy Shrimp and Vegetable Stir-fry Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Kahlua Crystallized Nuts Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups whole shelled nuts [blanched almonds, pecans, Macadamias* etc.] 3/4 cup granulated sugar 1/2 cup Kahlua 1 tablespoon light corn syrup 1 tablespoon butter Place nuts in shallow pan and toast in 300-degree-F. oven for 20 minutes, stirring once. Turn into lightly buttered hot metal bowl or large saucepan. In 1-quart saucepan, combine remaining ingredients and bring to a boil, stirring until sugar dissolves. Insert candy thermometer, bring to hard crack stage (300 degrees F.). Pour over toasted nuts; stir with buttered metal spoon to coat evenly. Spread, in single layer, on buttered jelly roll pan. Cool; separate in small chunks. Store in airtight container. Makes about 5 cups. * For Macadamias, rub off excess salt. Toast 10 minutes only. Add nuts toward end of cooking time. Heat but do not cook further. Yields 5 cups. Contributed to the FareShare Gazette by Joan; 23 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Korean Miso Chicken Recipe By : Self Magazine, April 2007 Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CHICKEN 4 boneless, skinless chicken breasts [about 4 ounces each] 1 teaspoon canola oil MARINADE 2 tablespoons miso paste -- (preferably Kochujang) 1 1/2 teaspoons light sesame oil 1 1/2 teaspoons chopped ginger 1 1/2 teaspoons chopped garlic 1/4 teaspoon red pepper flakes Place chicken in a shallow dish. Combine marinade ingredients with 1 tablespoon water; pour over meat. Chill, covered, 1 to 2 hours. Remove chicken from marinade; drain excess. Heat canola oil in a large skillet over medium-high heat. Cook chicken until no longer pink in the center, about 4 minutes per side. Serve with Roasted Corn and Edamame Salad. Serves 4 Source : Self Magazine, April 2007. Formatted by Chupa Babi in MC: 042507 Executive chef Shawn Edelman of Ruby Foo's in New York City dresses up ho- hum chicken breasts with a blend of ginger and spicy miso paste. Contributed to the FareShare Gazette by Chupa; 19 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 12 Calories; 1g Fat (86.0% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Vegetable; 0 Fat. * Exported from MasterCook * Korean Spicy Shrimp and Vegetable Stir-fry Recipe By : Self Magazine, April 2007 Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup low-sodium soy sauce 1/4 cup sake 2 tablespoons sugar 1 tablespoon dark (toasted) sesame oil 1 tablespoon chopped garlic 1 tablespoon finely chopped or grated ginger 1 cup large-diced red bell pepper 1 cup large-diced green bell pepper 1 cup large-diced onion 1 cup cubed cabbage 1 cup sliced carrot 1/2 teaspoon red pepper flakes 24 large shrimp -- shelled and deveined Combine first 6 ingredients in a bowl. Heat a large nonstick skillet over medium-high heat. Add soy sauce mixture; cook until lightly thickened, about 1 minute. Add vegetables and red pepper flakes. Cook, stirring constantly, until vegetables are soft, about 1 minute. Add shrimp and 1/4 cup water. Cook, stirring often, until shrimp are just cooked through, 2 to 3 minutes more. Divide among 4 bowls; serve immediately. Serves 4 Source : Self Magazine, April 2007. Formatted by Chupa Babi in MC: 042407 The spice in this dish from Jennifer Maeng, executive chef at Korean Temple Cuisine in New York City, adds more than taste. A compound found in red-hot pepper may also rev up your metabolism. Wok star! Contributed to the FareShare Gazette by Chupa; 10 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 88 Calories; 1g Fat (6.9% calories from fat); 9g Protein; 12g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 664mg Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 1/2 Other Carbohydrates.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.