Recipes Included On This Page Chicken Pearl Balls with Mango Sauce Coffee Creme Brulee Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Chicken Pearl Balls with Mango Sauce Recipe By : Australian Women's Weekly - Finger Foods Serving Size : 30 Preparation Time :0:00 Categories : Volume 13-02 Feb 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 400 grams minced chicken -- (about 1 pound) 1 tablespoon Hoisin sauce 1 tablespoon light soy sauce 1/4 teaspoon five spice powder 1/2 teaspoon sesame oil 1/2 cup stale breadcrumbs 1 1/2 cups uncooked long grain rice **Mango Sauce** 1 mango -- chopped 2 tablespoons plain yogurt 1 tablespoon water 1 pinch five spice powder Combine the chicken, sauces, 1/4 teaspoon spice powder, oil and the breadcrumbs in a bowl. Drop 2 level teaspoons of the mixture into the uncooked rice; shape into a ball. Repeat with the remaining chicken mixture and the rice. Place the balls in a single layer in the top half of a steamer; cook, covered, over simmering water for about 40 minutes or until the rice is tender. Allow to cool before serving with the sauce. Mango Sauce: Blend or process the mango, yogurt, water and spice powder until smooth. Makes about 30. The chicken balls and sauce can be made a day ahead. Store, covered, in the refrigerator. The chicken balls can be frozen. From Finger Foods; Australian Women's Weekly; 1990. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 7 February 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 7 Calories; trace Fat (16.9% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 29mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Coffee Creme Brulee Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-02 Feb 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups heavy cream 1 3/4 cups whole milk 1 1/2 tablespoons instant espresso powder -- such as Medaglia d'Oro 2 tablespoons Kahlua -- or other coffee liqueur 1 large egg 2/3 cup granulated sugar 1/8 teaspoon salt 1/4 cup turbinado sugar -- such as Sugar in the Raw Special Equipment: eight 4-ounce flameproof ramekins a small blowtorch Put the rack in middle of oven and preheat oven to 325F. Heat the cream and milk in a heavy saucepan over moderately high heat until mixture just reaches a boil. Add espresso powder and Kahlua, stirring until espresso powder is dissolved. Remove from heat. Whisk together egg, yolks, granulated sugar, and salt in a bowl. Add milk mixture in a stream, whisking. Skim off any foam with a spoon. Divide custard among ramekins. arrange ramekins in a roasting pan, put pan in oven, and add enough boiling water to pan to reach halfway up sides of ramekins. Bake custards until just set around edges but still wobbly in center, 30 to 40 minutes. Transfer to a rack to cool. Refrigerate custards, loosely covered with plastic wrap, for at least 4 hours. The custards (without the sugar topping) can be refrigerated for up to 2 days (cover tightly once cold). Blot very gently with paper towels before sprinkling with the sugar and caramelizing. Just before serving, sprinkle 1 1/2 teaspoons turbinado sugar evenly over each custard. Move blow-torch flame evenly back and forth close to sugar until it is caramelized. Let stand until caramel is hardened, 3 to 5 minutes. Makes 8 servings. Author Note: Coffee and Kahlua give a wake-up call to creme brulee, adding a note of bittersweet complexity. You won't need to brew a pot of coffee to get that jolt -instant espresso powder does the job effortlessly. Source: "Gourmet Today by Ruth Reichl, 2009." S(Formatted by Chupa Babi): "Feb 2010" Start to Finish Time: "6:00" T(Chill Time): "4:00" Contributed to the FareShare Gazette by Chupa; 2 February 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 323 Calories; 22g Fat (60.2% calories from fat); 4g Protein; 29g Carbohydrate; 0g Dietary Fiber; 105mg Cholesterol; 88mg Sodium. Exchanges: 0 Lean Meat; 1/2 Non-Fat Milk; 4 Fat; 1 1/2 Other Carbohydrates.

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