Recipes Included On This Page Easy Asian Beef With Noodles - 10 To 11 Pts Easy Asian Lettuce Wraps - 2 pts Emeril's Corn Cakes With Caviar And Traditional Garnishes Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Easy Asian Beef With Noodles - 10 To 11 Pts Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 rib eye steak -- (8 ounces) 1 teaspoon dark sesame oil 1 cup green onion sliced 2 cups cabbage shredded (use prepackaged slaw) 1 package soba noodles 10 oz 1 1/2 cups water 1 tablespoon soy sauce 1/4 cup memmi noodle soup base (Kikkoman) 1. Trim fat from steak, cut diagonally across grain into thin slices. Heat 1/2 teaspoon oil in a large non-stick skillet over medium high heat. Add Steak and onions; stir fry about 1-2 minutes. Remove steak mixture from pan, keep warm. Heat 1/2 teaspoon of oil until hot. Add slaw, stir fry 30 seconds to one minute. Remove slaw from pan, keep warm. 2. Remove noodles from packages. Measure memmi base and enough water to make 1 1/2 cups liquid. Add this mixture to the pan, bring to a boil. Break noodles in half, add to water mixture. Cook noodles for two minutes or until most of the liquid is absorbed, stir in steak mixture, and slaw. Cook until heated through. Notes: 1. "Memmi" noodle soup base is a Kikkoman product that you can find in some grocery stores. It is concentrated, and you dilute it to different strengths depending on the type of dish you want to make. The original recipe called for the seasoning packet in regular ramen noodles, but the low-fat versions were discontinued so I tried this. If you can't find the Memmi, try substituting 2 extra tablespoons soy, and a teaspoon of fresh grated ginger and a teaspoon of minced garlic (both come in jars for speed purposes!), or just a beef bullion cube. 2. I also use sirloin steak, or even chuck. Just be sure to slice that chuck thin! 3. I have also used regular chopped onion instead of green onions, and added more cabbage to "bulk" it up. This is 10-11 pts per serving depending on the type of noodles you use and also how lean the steak is. Add it up based on your packages!! Recipe By: Cooking Light, September 1998 Contributed to the FareShare Gazette by Chupa 12 December 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 25 Calories; 2g Fat (80.6% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 520mg Sodium. Exchanges: 0 Vegetable; 1/2 Fat. * Exported from MasterCook * Easy Asian Lettuce Wraps - 2 pts Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large head iceberg lettuce 1 pound lean ground chicken 1 teaspoon minced fresh ginger 1 teaspoon minced fresh garlic 1/2 cup red bell pepper -- finely diced 1/2 cup green bell pepper -- finely diced 1/2 cup carrot -- finely diced 1/2 cup onion -- finely diced 1/2 teaspoon crushed red pepper flakes (optional) 1 cup fine noodles - the steamed Chinese kind usually found in the produce department 'fresh' Hoisin sauce Remove core and outer leaves from lettuce. Gently separate remaining leaves taking care to leave them in as large pieces as possible. Soak in ice-cold water in sink, drain and spin or pat dry. Using scissors, roughly chop noodles to about 1"-2" in length. In non-stick wok or skillet, stir-fry chicken, ginger, garlic and red pepper flakes for 2 minutes, crumbling chicken into tiny bits as it cooks. Add diced vegetables and continue cooking until chicken is thoroughly cooked and vegetables are tender. Add noodles to chicken mixture and cook 1-2 minutes, stirring, just until noodles are heated through and softened. Place mixture in serving bowl. To serve, spread a small amount of hoisin (1/4 -1/2 tsp) on lettuce leaf, top with a spoonful of filling and roll up like you would a burrito. It's hard to say how many points each these are as size will vary according to the size of lettuce leaves, but I figured them as about 2 pts each. Dottie's Diet Zone Contributed to the FareShare Gazette by Chupa 12 December 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 2g Fat (7.5% calories from fat); 8g Protein; 34g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 76mg Sodium. Exchanges: 6 1/2 Vegetable. * Exported from MasterCook * Emeril's Corn Cakes With Caviar And Traditional Garnishes Recipe By : Emeril.com Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 cup fresh sweet corn kernels from 1 medium-size ear 2 tablespoons minced shallots 1 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 large eggs 1 cup heavy cream 3/4 cup yellow cornmeal 1/2 cup bleached all-purpose flour 1/2 cup masa harina flour 2 teaspoons baking powder 1/8 teaspoon cayenne 3/4 cup water 2 teaspoons vegetable oil 1 teaspoon Emeril's Original Essence Christmas Caviar Sauce GARNISHES: 1/4 cup capers --drained 2 hard-boiled egg yolks -- finely chopped 2 hard-boiled egg whites -- finely chopped 1/4 cup chopped red onion 2 tablespoons finely chopped fresh parsley leaves 7 ounces caviar -- (1 tin) Heat the olive oil in a medium-size sauté pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt and the black pepper; cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat. Combine the eggs and the cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt and the water. Mix well. Fold in the corn-and-shallot mixture. Heat 1/2 teaspoon of the oil in a large nonstick sauté pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side. Repeat until all of the oil and the batter are used up. Drain the cakes on paper towels. Sprinkle with the Creole seasoning and serve warm with caviar sauce, accompanied with a tray of garnishes. These can also be prepared in advance and passed around on trays. Yield : Makes about 32 cakes (3 to 4 per serving) Contributed to the FareShare Gazette by Chupa; 15 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 271 Calories; 21g Fat (68.5% calories from fat); 9g Protein; 13g Carbohydrate; 1g Dietary Fiber; 233mg Cholesterol; 787mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

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