Recipes Included On This Page Stir-Fried Pork in Hoisin Sauce Struffoli (Honey Balls) Stuffed Eggs With Rice Salad Stuffed Grape Leaves Stuffed Roast Turkey - Brined Sugared Pecans Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Stir-Fried Pork in Hoisin Sauce - Wild Ginger Recipe By : Wild Ginger, Seattle, Washington, Ann and Rick Yoder Serving Size : 2 Preparation Time :0:00 Categories : Asian Pork Volume 3, Dec. '98 Main Dishes Sauces Wine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **SAUCE** 3 tablespoons hoisin sauce 2 tablespoons Chinese rice wine or sake 2 tablespoons soy sauce 1/2 tablespoon sugar 1/4 teaspoon sesame oil **PORK** 3/4 pound pork tenderloin -- see preparation 3 tablespoons soy sauce 2 tablespoons Chinese rice wine or sake 2 tablespoons minced garlic 4 teaspoons cornstarch 1 teaspoon sugar 1/4 teaspoon sesame oil **ADDITIONS** 1 1/2 tablespoons peanut oil 2 tablespoons water -- or more 6 green onions -- cut into matchstick-size strips PREPARATION: Cut the pork into strips: 1+1/2- x 1/2- x 1/4-inch FOR SAUCE: Stir all ingredients in medium bowl until well blended. FOR PORK: Stir pork and next 6 ingredients in small bowl until blended. Heat 1+1/2 tablespoons peanut oil in high heavy large skillet. Add sauce; bring to simmer. Add pork; stir-fry 3 minutes. Add 2 tablespoons water and onions. Stir-fry until pork is cooked through, adding more water by tablespoonfuls to thin sauce as desired, about 1 minute. Serve on rice or noodles or noodle pancake. See the recipe: Twice-Cooked Noodles With Stir-Fried Pork In Hoisin Sauce - Wild Ginger. * INFO * This dish from Chef Jeem Han Lock is one to relish. It's a subtly spiced blend of pork and green onions on a pillow of twice-cooked Chinese egg noodles. A great one-dish meal. Recipe from Wild Ginger, Seattle, Washington. Featured in "Chefs' Best Pastas," Sep95: Bon Appetit. If you have comments or questions about this recipe, please E-mail Pat Hanneman (who posted this on FareShare) at kitpath@earthlink.net (12/98). - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Struffoli (Honey Balls) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies Italian Volume 3, Dec. '98 Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Large eggs 1/2 teaspoon Baking powder 1 tablespoon Butter -- softened 1 cup Honey 1 teaspoon Sugar -- plus Vegetable oil -- for deep-frying 1/2 cup Sugar Colored sprinkles 2 cups All-purpose flour Whisk together: eggs, butter, 1 tsp sugar until foamy. Add baking powder; add flour. Work the mixture into a soft dough with your hands. Divide dough into 4 pieces. On a floured surface, roll each piece into a rope about the width of your index finger and 12 inches long. Cut the ropes into 1" pieces. Toss the pieces with enough flour to dust them lightly and shake off excess flour. Heat oil to 375 F in a deep fryer. Fry the struffoli a few handfuls at a time until they puff up and are golden brown. Using a slotted spoon, transfer to a paper towel to drain. Combine the honey and the ½ cups sugar in a large saucepan over low heat; stirring until the sugar has dissolved; keep warm over low heat. Add the fried balls, a few at a time, and turn them with a wooden spoon to coat on all sides. Transfer the balls to a large platter and mound them into a pyramid, shaping with wet hands. Sprinkle with the colored sprinkles and let stand for 1 to 2 hours. Then just break off some pieces with your hands to eat. Italian Cookies posted on FareShare 12-98 by Grazie Adams <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Eggs With Rice Salad - Uncle Bens Recipe By : Uncle Ben's Rice website Serving Size : 8 Preparation Time :1:00 Categories : Appetizers Rice Eggs Salads Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup converted rice 3 tablespoons olive oil 1 tablespoon white wine vinegar dry mustard 2 tablespoons chopped chives 8 Eggs -- Hard-Boiled liver pate -- to taste lemon juice lettuce leaves -- Garnish PANTRY NOTE: UNCLE BEN'S Original Converted Brand Rice 1. Prepare rice according to package directions. 2. While rice is cooking, mix together the olive oil, vinegar, and mustard to make the French dressing. After rice has cooked but while still warm, toss in French dressing. 3. Mix in half the chopped chives. Remove to a serving dish. 4. Shell eggs and cut in half lengthways. Remove yolks, reserve whites. 5. Mash yolks in a bowl with the liver pate, a dash of lemon juice, double cream, and salt and pepper to taste. 6. Pack this mixture back into the yolks and fork lightly. 7. Arrange on the rice, sprinkle with the remainder of the chives and garnish with lettuce leaves. Preparation Time: 60 minutes. Serves: 8 Source: www.unclebens.com and kitpath@earthlink.net Ideas: Omit liverwurst. Or substitute a mixture of chopped nuts and mushrooms Posted on FareShare 12-98 by Pat Hanneman <kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 1264 * Exported from MasterCook * Stuffed Grape Leaves - Markarian Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3, Dec. '98 Appetizers Greek Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- See Below Cook Onions & Garlic in olive oil til transparent. 3 ONIONS (lg vadallia) 10 cloves GARLIC 1 C. OLIVE OIL Mix together in bowl: 2 C. Raw RICE 1 to 2 bunch of PARSLEY chopped, S & P (1 T salt, lots of pepper) 2 CHILI PEPPERS (1/2 can) add juice from LEMON to taste (I added 1/4 C pine nuts and 1 T mint) Make GRAPE LEAVES into roll mops. Layer bottom of pan w/roll mops Cover with platter to prevent floating; then cover with boiling water Keep Covered during baking Bake 30 min 350 deg Do not refrigerate (as oil will harden). Keeps 2-3 days at room temp. (I got the recipe which was served at a wedding 30 years ago.. and have been making them ever since. they are not as difficult as they look and delicious.) Posted on FareShare 12-98 by Bev Janson <claycooker@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Roast Turkey - Brined - Cooks Illustrated Recipe By : Cook's Illustrated Magazine Serving Size : 12 Preparation Time :0:00 Categories : Holidays Main Dishes Turkey Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **For The Turkey*** 2 cups kosher salt (or 1 cup table salt) 1 whole turkey (12 - 15 pounds)* 2 tablespoons butter -- melted **Stuffing** 1 recipe prepared stuffing (12 cups) 1 tablespoon butter, plus extra to grease dish and foil 1/4 cup turkey or chicken stock OR low sodium canned chicken broth * turkey must be rinsed thoroughly, giblets, neck, and tail piece removed Method 1.To brine the turkey: Dissolve salt in 2 gallons cold water in large stock pot or clean bucket. Add turkey and refrigerate or set in very cool (40 degrees or less) spot for 8 to 12 hours. 2.To prepare stuffing: Prepare selected stuffing, keeping dry and wet ingredients separate until ready to stuff the bird. Refrigerate until ready to use. 3.To stuff and roast the turkey: Remove turkey from salt water and rinse both cavity and skin under cool water for several minutes until all traces of salt are gone. Pat dry inside and out with paper towels; set aside. Adjust oven rack to lowest position and heat oven to 400 degrees. Set heavy-duty V-rack, adjusted to widest setting, in pan. 4.Place half of mixed stuffing in buttered medium casserole dish, dot surface with butter, cover with buttered foil, and refrigerate until ready to use. Microwave remaining stuffing on full power, stirring two or three times, until very hot (120 to 130 degrees), 6 to 8 minutes (if you can handle stuffing with hands, it is not hot enough). Spoon 4 to 5 cups stuffing into turkey cavity until very loosely packed. Secure skin flap over cavity opening with turkey lacers or skewers.Loosely tie the legs together with kitchen twine. Tuck wings behind back, brush entire breast side with half the melted butter, then place turkey breast side down on V-rack. Fill neck cavity with remaining 1 to 2 cups heated stuffing and secure skin flap over opening as above. Brush back with remaining butter. 5.Roast 1 hour, then reduce temperature to 250 degrees and roast 1 3/4 hours longer. Remove pan from oven (close oven door) and with wad of paper towel or turkey lifter in each hand, turn breast side up and baste (temperature of breast should be 145 to 150 degrees). Increase oven temperature to 400 degrees; continue roasting until breast registers 160 degrees, thigh registers 175 to 180 degrees and stuffing registers 165 degrees on instant-read thermometer, 45 minutes to 1 1/4 hours longer. 6.For remaining stuffing: When turkey comes out of oven, add the 1/4 cup stock to dish of reserved stuffing, replace foil, and bake until hot throughout, about 20 minutes. Remove foil; continue to bake until stuffing forms golden brown crust, about 15 minutes longer. 7.Remove stuffing from turkey and carve. Serve, passing stuffing separately. Note about brining: The Holy Brine Our previous turkey articles found that brining made a significant improvement in the overall flavor and texture of the meat. We were concerned that if we stuffed a brined bird, the stuffing might emerge over-salted. Much to our joy, however, we found that this was not the case. In fact, the benefits of brining are many fold. First, brining provides a cushion for the breast meat, so even if it eliminates the need to season before and after roasting. Because the turkey sits overnight in a tub of salted water, brining also ensures that all parts of the turkey are at the same temperature. This is especially good insurance if you're roasting a previously frozen bird. Yet another benefit is that the turkey meat absorbs water during the brining process. Water is a heat conductor and therefore expedites cooking. We tested this theory and found that indeed, a brined bird cooks faster than an unbrined one by about thirty minutes. Lastly, brining may help inhibit growth of certain types of bacteria. So while it may seem like added work, dunking the bird in the brine is worth it for a whole host of reasons. The following recipe appears courtesy of İCooks Illustrated magazine. Recipe from http://www.christmas98.com Posted to FareShare and MC 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sugared Pecans Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Nuts Snacks Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Evaporated Milk 1 Cup Sugar 1/2 tsp. Cinnamon 2 Tablespoons Water 1/2 tsp. Vanilla 3 Cups Pecan halves Combine first four ingredients and dissolve sugar over medium heat. Add the vanilla and pecans and continue to cook stirring frequently. Continue to cook until Pecans are completely sugared with no syrup left in the pot. Spread over wax paper and let cool. Posted on FareShare 12-98 by AcaGordie <www.acanet.com.mx> - - - - - - - - - - - - - - - - - -

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