EGGS.

COMPOSITION
Proteid, 14.9% Mineral matter, 1%
Fat, 10.6% Water, 73.5%
EGGS, like milk, form a typical food, inasmuch as they contain all the elements, in the right proportion, necessary for the support of the body. Their highly concentrated, nutritive value renders it necessary to use them in combination with other foods rich in starch (bread, potatoes, etc.). In order that the stomach may have enough to act upon, a certain amount of bulk must be furnished. A pound of eggs (nine) is equivalent in nutritive value to a pound of beef. From this it may be seen that eggs, at even twenty-five cents per dozen, should not be freely used by the strict economist. Eggs being rich in proteid serve as a valuable substitute for meat. In most families, their use in the making of cake, custard, puddings, etc., renders them almost indispensable. It is surprising how many intelligent women, who look well to the affairs of the
kitchen, are satisfied to use what are termed “cooking eggs”; this shows poor judgment from an economical standpoint. Strictly fresh eggs should always be used if obtainable. An egg after the first twenty four hours steadily deteriorates. If exposed to air, owing to the porous structure of the shell, there is an evaporation of water, air rushes in, and decomposition takes place. White of egg contains albumen in its purest form. Albumen coagulates at a temperature of from 134° to 160° F. Herein lies the importance of cooking eggs at a low temperature, thus rendering them easy of digestion. Eggs cooked in boiling water are tough and horny, difficult of digestion, and should never be served. When eggs come from the market, they should be washed, and put away in a cold place. Ways of Determining Freshness of Eggs. I. Hold in front of candle flame in dark room, and the centre should look clear. 5
II. Place in basin of cold water, and they should sink. III. Place large end to the cheek, and a warmth should be felt. Ways of Keeping Eggs. I. Pack in sawdust, small end down.II. Keep in lime water. III. Form July to September a large number of eggs are packed, small ends down in cases having compartments, one for each egg, and kept in cold storage. Eggs are often kept in cold storage six months, and then sold as cooking eggs. Boiled Eggs
Have ready a saucepan containing boiling water. Carefully put in with a spoon the number of eggs desired, covering them with water. Remove saucepan to back of range, where water will not boil. Cook from six to eight minutes if liked “soft-boiled,” forty to forty-five if liked “hard-boiled.” Eggs may be cooked by placing in cold water and allowing water to heat gradually until the boiling-point is reached, when they will be “soft boiled.” In using hard-boiled eggs for making other dishes, when taken from the hot water they should be plunged into cold water to prevent, if possible, discoloration of yolks.

Eggs perfectly cooked should be placed and kept in water at a uniform temperature of 175° F. 12
Dropped Eggs (Poached)
Have ready a frying-pan two-thirds full of boiling salted water, allowing one-half tablespoon salt to one quart of water. Put two or three buttered muffin rings in the water. Break each egg separately into a saucer, and carefully slip into a muffin ring. The water should cover the eggs. When there is a film over the top, and the white is firm, carefully remove with a buttered skimmer to circular pieces of buttered toast, and let each person season his own egg with butter, salt, and pepper. If cooked for an invalid, garnish with four toast-points and a bit of parsley. An egg-poacher may be used instead of muffin rings.

Eggs à la Finnoise
Dropped Eggs, served with Tomato Sauce I.

Poached Eggs à la Reine
Cover circular pieces of toasted bread with sliced fresh mushrooms sauted in butter and moistened with cream. Poach eggs and arrange on mushrooms. Pour over all white sauce to which grated Parmesan cheese has been added. Sprinkle with
grated cheese and put in oven to brown. Garnish with canned pimentoes cut in fancy shapes.

Eggs à la Suisse
4 eggs Salt
1/2 cup cream Pepper
1 tablespoon butter Cayenne
2 tablespoons grated cheese
Heat a small omelet pan, put in butter, and when melted, add cream. Slip in the eggs one at a time, sprinkle with salt, pepper, and a few grains of cayenne. When whites are nearly firm, sprinkle with cheese. Finish cooking, and serve on buttered toast. Strain cream over the toast.

Eggs Susette
Wash and bake six large potatoes, cut slice from top of each, scoop out inside, and mash. To three cups mashed potato add six tablespoons finely chopped ham, two tablespoons finely chopped parsley, whites of two eggs well beaten, three tablespoons butter, four tablespoons cream, and salt and pepper. Line potato shells with mixture place in each cavity a poached egg, cover with potato mixture, and bake until browned. Care must be taken to have eggs delicately parched.

Baked or Shirred Eggs
Butter an egg-shirrer. Cover bottom and sides with fine cracker crumbs. Break an egg into a cup, and carefully slip into shirrer. Cover with seasoned buttered crumbs, and bake in moderate oven until white is firm and crumbs brown. The shirrers should be placed on a tin plate, that they may be easily removed from the oven.

Eggs may be baked in small tomatoes. Cut a slice from stem end of tomato, scoop out the pulp, slip in an egg, sprinkle with salt and pepper, cover with buttered crumbs, and bake. Eggs à la Tripe
Serve dropped eggs on Lobster Croquettes shaped in flat round cakes one-half inch thick. Garnish with lobster claws and parsley.

Eggs à la Benedict
Split and toast English muffins. Sauté circular pieces of cold boiled ham, place these over the halves of muffins, arrange on each a dropped egg, and pour around Hollandaise Sauce II , diluted with cream to make of such consistency to pour easily.

Eggs à la Lee
Cover circular pieces of toasted bread with thin slices cold boiled ham. Arrange on each a dropped egg, and pour around

Mushroom Purée. Clean one-fourth pound mushrooms, break caps in pieces, and sauté five minutes in one tablespoon butter. Add one cup chicken stock and simmer five minutes. Rub through a sieve and thicken with one tablespoon each butter and flour cooked together. Season with salt and pepper. Eggs à la Commodore
Cut slices of bread in circular pieces and sauté in butter. Remove a portion of centre, leaving a rim one-fourth inch wide. Spread cavity thus made with pâté de foie gras purée, place a poached egg in each and pour over a rich brown or Béchamel sauce to which is added a few drops vinegar. Garnish with chopped truffles.

Eggs, Waldorf Style
Arrange poached eggs on circular pieces of buttered toast, surround with Brown Mushroom Sauce , and place a broiled mushroom cap on each egg.

Poached Eggs with Sauce Bearnaise
Poach six eggs, arrange in serving dish, cover eggs alternately with red and yellow sauce, and garnish with parsley.

Sauce Bearnaise. Beat yolks three eggs slightly, add three tablespoons olive oil, two tablespoons hot water, three-fourths tablespoon tarragon vinegar, one-fourth teaspoon salt, and a few grains cayenne. Cook over boiling water until mixture thickens. Color one-half the sauce with Tomato Purée (tomatoes drained from their liquor, stewed, strained, and cooked until reduced to a thick pulp). Scrambled Eggs
5 eggs 1/2 teaspoon salt
1/2 cup milk 1/8 teaspoon pepper
2 tablespoons butter
Beat eggs slightly with silver fork; add salt, pepper, and milk. Heat omelet pan, put in butter, and when melted, turn in the mixture. Cook until of creamy consistency, stirring and scraping from bottom of the pan.

Scrambled Eggs with Tomato Sauce
6 eggs 4 tablespoons butter
13/4 cups tomatoes 1 slice onion
2 teaspoons sugar 1/2 teaspoon salt
1/8 teaspoon pepper
Simmer tomatoes and sugar five minutes; fry butter and onion three minutes; remove onion, and add tomatoes, seasonings, and eggs slightly beaten. Cook same as Scrambled Eggs. Serve with entire wheat bread or brown bread toast.

Scrambled Eggs with Anchovy Toast
Spread thin slices of buttered toast with anchovy paste. Arrange on platter, and cover with scrambled eggs.

Eggs à la Buckingham
Make five slices milk toast, and arrange on platter. Use recipe for Scrambled Eggs, having the eggs slightly underdone. Pour eggs over toast, sprinkle with four tablespoons grated mild cheese. Put in oven to melt cheese, and finish cooking eggs.

Eggs à la Turk
Prepare Scrambled Eggs, and pour over six slices of toasted bread. Put one tablespoon Tomato Purée on each piece, and in the centre of purée one-half tablespoon chickens’ livers sautéd in bacon fat.

Eggs à la Livingstone
4 eggs 1/4 teaspoon paprika
1/2 cup stewed and strained tomatoes 2 tablespoons butter
Pâté de foie gras
1/2 teaspoon salt Finely chopped truffles
Beat eggs slightly, and add tomatoes, salt, and paprika. Melt butter in an omelet pan, add seasoned eggs, and cook same as Scrambled Eggs. Spread slices of toasted bread with pâté de foie gras. Pour over the eggs, and sprinkle with truffles.
Scrambled Eggs, Country Style
Heat omelet pan, put in two tablespoons butter, and when melted turn in four unbeaten eggs. Cook until white is partially set, then stir until cooking is completed, when whites will be thoroughly set. Season with salt and pepper.

Buttered Eggs
Heat omelet pan. Put in one tablespoon butter; when melted, slip in an egg, and cook until the white is firm. Turn it over once while cooking. Add more butter as needed, using just enough to keep egg from sticking.

Buttered Eggs with Tomatoes
Cut tomatoes in one-third inch slices. Sprinkle with salt and pepper, dredge with flour, and sauté in butter. Serve a buttered egg on each slice of tomato.

Planked Eggs
Finely chop cold cooked corned beef or corned tongue; there should be two-thirds cup. Add an equal quantity of fine bread crumbs, moisten with cream and season with salt and pepper. Spread mixture on plank, and make nests and border of duchess potatoes, using rose tube. Put a buttered or poached egg in each nest and put in oven to brown potato. Garnish with tomatoes cut in halves and broiled, and parsley. Eggs may be sprinkled with buttered cracker crumbs, just before sending to oven, if preferred.

Fried Eggs
Fried eggs are cooked as Buttered Eggs, without being turned. In this case the fat is taken by spoonfuls and poured over the eggs. Lard, crisco, pork, ham, or bacon fat are usually employed,—a considerable amount being used.

Eggs à la Goldenrod
3 “hard-boiled” eggs 1/2 teaspoon salt
1 tablespoon butter 1/8 teaspoon pepper
1 tablespoon flour 5 slices toast
1 cup milk Parsley
Make a thin white sauce with butter, flour, milk, and seasonings. Separate yolks from whites of eggs. Chop whites finely, and add them to the sauce. Cut four slices of toast in halves lengthwise. Arrange on platter, and pour over the sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top. Garnish with parsley and remaining toast, cut in points.

Eggs au Gratin
Arrange Dropped Eggs on a shallow buttered dish. Sprinkle with grated Parmesan cheese. Pour over eggs one pint Yellow Béchamel Sauce. Cover with stale bread crumbs, and sprinkle with grated cheese. Brown in oven. Tomato or White Sauce may be used.

Eggs in Batter
1 egg 2 tablespoons fine stale bread crumbs
11/2 tablespoons thick cream
1/4 teaspoon salt
Mix cream, bread crumbs, and salt. Put one-half tablespoon of mixture in egg-shirrer. Slip in egg, and cover with remaining mixture. Bake six minutes in moderate oven.

Curried Eggs I
3 “hard-boiled” eggs 1/4 teaspoon salt
2 tablespoons butter 1/4 teaspoon curry powder
2 tablespoons flour 1/8 teaspoon pepper
1 cup hot milk
Melt butter, add flour and seasonings, and gradually hot milk. Cut eggs in eighths lengthwise, and reheat in sauce.

Curried Eggs II
4 “hard-boiled” eggs 1 teaspoon curry powder
2 tablespoons butter 1/2 teaspoon salt
1/2 tablespoon finely chopped onion 1/8 teaspoon paprika
2 tablespoons flour 11/3 cups scalded milk
1/2 cup cooked rice
Chop whites of eggs and add to sauce made of butter, flour, seasonings, and milk, then add rice; heat to boiling-point, fill puff paste cases and sprinkle with yolks of eggs rubbed through a sieve.

Scalloped Eggs
3 “hard-boiled” eggs 3/4 cup chopped cold meat
1 pint White Sauce I 3/4 cup buttered cracker crumbs
Chop eggs finely. Sprinkle bottom of a buttered baking dish with crumbs, cover with one-half the eggs, eggs with sauce, and sauce with meat; repeat. Cover with remaining crumbs. Place in oven on centre grate, and bake until crumbs are brown. Ham is the best meat to use for this dish. Chicken, veal, or fish may be used.

Stuffed Eggs
Cut four “hard-boiled” eggs in halves crosswise; remove yolks, mash, and add two tablespoons grated cheese, one teaspoon vinegar, one-fourth teaspoon mustard, and salt and cayenne to taste. Add enough melted butter to make mixture of the right consistency to shape. Make in balls size of original yolks, and refill
whites. Arrange on a serving dish, pour around one cup White Sauce, cover, and reheat.

Stuffed Eggs in a Nest
Cut “hard-boiled” eggs in halves lengthwise. Remove yolks, and put whites aside in pairs. Mash yolks, and add half the amount of devilled ham and enough melted butter to make of consistency to shape. Make in balls size of original yolks, and refill whites. Form remainder of mixture into a nest. Arrange eggs in the nest, and pour over one cup White Sauce I. Sprinkle with buttered crumbs, and bake until crumbs are brown.

Eggs à la Sidney
Arrange “hard-boiled” eggs, out in thirds lengthwise, on pieces of toasted bread. Pour over eggs Soubise Sauce.

Eggs Huntington
4 “hard-boiled” eggs 1/3 cup milk
1 tablespoon butter 1/2 teaspoon salt
11/2 tablespoon flour Few grains cayenne
1/3 cup white stock Grated cheese
3/4 cup buttered cracker crumbs
Make a sauce of the butter, flour, stock, and milk; add eggs finely chopped and salt and cayenne. Fill buttered ramequin dishes with mixture, sprinkle with grated cheese, cover with cracker crumbs, and bake in a moderate oven until crumbs are brown.

Egg Farci I
Cuts “hard-boiled” egg in halves, crosswise. Remove yolks, and put whites aside in pairs. Mash yolks, and add equal amount of cold cooked chicken or veal, finely chopped. Moisten with melted butter or Mayonnaise. Season to taste with salt, pepper, lemon juice, mustard, and cayenne. Shape and refill whites.

Egg Farci II
Clean and chop two chickens’ livers, sprinkle with onion juice, and sauté in butter. Add the yolks of four “hard-boiled” eggs rubbed through a sieve, one teaspoon chopped parsley, and salt, pepper, and Tabasco Sauce to taste. Refill whites of eggs with mixture, cover with grated cheese, and bake until cheese melts. Serve in toast rings and pour around Tomato Purée .

Lucanian Eggs
5 “hard-boiled” eggs 13/4 cups White Sauce I
1 cup cooked macaroni Salt and paprika
1/2 cup grated cheese Onion juice
Anchovy sauce 3/4 cup buttered crumbs
Cut eggs in eighths lengthwise, add macaroni, white sauce, and seasonings. Arrange in buttered baking dish, cover with buttered crumbs, and bake until crumbs are brown.

Egg Soufflé
2 tablespoons butter 1 cup cream
2 tablespoons flour 4 eggs
1 cup milk 1 teaspoon salt
Few grains cayenne
Cream the butter, add flour, and pour on gradually scalded milk and cream. Cook in double boiler five minutes, and add yolks of eggs, beaten until thick and lemon-colored. Remove from fire, add seasonings, and fold in whites of eggs beaten until stiff and dry. Turn into a buttered dish, or buttered individual moulds, set in pan of hot water, and bake in a slow oven until firm. Egg Soufflé may be served with White Sauce I, highly seasoned with celery salt, paprika, and onion juice.

Egg Timbales
1 tablespoon butter 1 tablespoon chopped parsley
1 tablespoon flour 1/2 teaspoon salt
2/3 cup milk 1/8 teaspoon pepper
3 eggs Few grains celery salt
Few grains cayenne
Make a sauce of the butter, flour, and milk; add yolks beaten until thick and lemon-colored, then add seasonings. Beat whites of eggs until stiff and dry, and cut and fold into first mixture. Turn into buttered moulds, set in pan of hot water, and bake in a slow oven until firm. Serve with Tomato Cream Sauce .

Egg Croquettes
6 eggs Salt
2 tablespoons butter Pepper
1 slice onion Yolks 3 eggs
1/3 cup flour Stale bread crumbs
1 cup white stock Grated cheese
Poach eggs and dry on a towel. Cook butter with onion three minutes. Add flour and, gradually, stock. Season with salt and pepper; then add yolks of eggs slightly beaten. Cook one minute, and cool. Cover eggs with mixture, roll in bread crumbs and cheese, using equal parts, dip in egg, again roll in crumbs, fry in deep fat, and drain on brown paper. These may be served with a thin sauce, using equal parts of white stock and cream, and seasoning with grated cheese, salt, and paprika.

Eggs à la Juliette
Decorate egg-shaped individual moulds with truffles, and cold boiled tongue cut in fancy shapes, and pistachio nuts blanched and split. Line mould with aspic jelly, drop in a poached egg yolk, cover with aspic jelly, let stand until firm, and turn on a thin oval slice of cold boiled tongue.

Eggs à la Parisienne
Butter small timbale moulds, sprinkle with finely chopped truffles, parsley, and cooked beets. Break eggs, and slip one into each mould, sprinkle with salt and pepper, set in pan of hot water, and cook until egg is firm. Remove from moulds on octagon slices of toast, and pour around Tomato Sauce II .

Eggs Mornay
Break egg and slip into buttered egg-shirrers, allowing one or two eggs to each shirrer, according to size. Cover with White Sauce II , seasoned with one-third
cup grated cheese, paprika, and yolks two eggs; cover with grated cheese and bake until firm.

Omelets
For omelets select large eggs, allowing one egg for each person, and one tablespoon liquid for each egg. Keep an omelet pan especially for omelets, and see that it is kept clean and smooth. A frying-pan may be used in place of omelet pan.

Plain Omelet
4 eggs 4 tablespoons hot water
1/2 teaspoon salt 1 tablespoon butter
Few grains pepper 11/2 cups Thin White Sauce
Separate yolks from whites. To yolks add salt, pepper, and hot water and beat until thick and lemon-colored. Beat whites until stiff, cutting and folding them into first mixture until they have taken up mixture. Heat omelet pan, and butter sides and bottom. Turn in mixture, spread evenly, place on range where it will cook slowly, occasionally turning the pan that omelet may brown evenly. When well “puffed” and delicately browned underneath, place pan on centre grate of oven to finish cooking the top. The omelet is cooked if it is firm to the touch when pressed by the finger. If it clings to the finger like the beaten white of egg, it needs longer cooking. Fold, and turn on hot plater, and pour around one and one-half cups Thin White Sauce

Milk is sometimes used in place of hot water, but hot water makes a more tender omelet. A few grains baking powder are used by some cooks to hold up an omelet. To Fold and Turn an Omelet
Hold an omelet pan by handle with the left hand. With a case knife make two one-half inch incisions opposite each other at right angles to handle. Place knife under the part of omelet nearest handle, tip pan to nearly a vertical position; by carefully coaxing the omelet with knife, it will fold and turn without breaking. Omelet with Meat or Vegetables
Mix and cook Plain Omelet. Fold in remnants of finely chopped cooked chicken, veal, or ham. Remnants of fish may be flaked and added to White Sauce; or cooked peas, asparagus, or cauliflower may be added.

Oyster Omelet
Mix and cook Plain Omelet. Fold in one pint oysters, parboiled, drained from their liquor, and cut in halves. Turn on platter, and pour around Thin White Sauce.

Orange Omelet
3 eggs 1 teaspoon lemon juice
2 tablespoons powdered sugar 2 oranges
Few grains salt 1/2 tablespoon butter
21/2 tablespoons orange juice
Follow directions for Plain Omelet. Remove skin from oranges and cut in slices, lengthwise. Fold in one-third of the slices of orange, well sprinkled with powdered sugar; put remaining slices around omelet, and sprinkle with sugar.

Jelly Omelet
Mix and cook Plain Omelet, omitting pepper and one-half the salt, and adding one tablespoon sugar. Spread before folding with jam, jelly, or marmalade. Fold, turn, and sprinkle with sugar.

Bread Omelet
4 eggs 3/4 teaspoon salt
1/2 cup milk 1/8 teaspoon pepper
1/2 cup stale bread crumbs 1 tablespoon butter
Soak bread crumbs fifteen minutes in milk, add beaten yolks and seasonings, fold in whites. Cook and serve as Plain Omelet.

French Omelet
4 eggs 1/2 teaspoon salt
4 tablespoons milk 1/3 teaspoon pepper
2 tablespoons butter
Beat eggs slightly, just enough to blend yolks and whites, add the milk and seasonings. Put butter in hot omelet pan; when melted, turn in the mixture; as it cooks, prick and pick up with a fork until the whole is of creamy consistency. Place on hotter part of range that it may brown quickly underneath. Fold, and turn on hot platter.

Omelet with Croûtons
1 cup bread cut in 1/3 inch cubes 4 tablespoons cream
Butter 1/2 teaspoon salt
5 eggs 1/8 teaspoon pepper
Fry cubes of bread in butter until well browned and crisp. Beat eggs slightly, add cream, salt, pepper, and croûtons. Put two tablespoons butter in hot omelet pan, and as soon as melted and slightly browned turn in mixture and cook same as French Omelet.

Eggs with Spinach à la Martin
Cover the centre of a platter with finely chopped and seasoned cooked spinach. Beat three eggs slightly, add three tablespoons hot water, one-third teaspoon salt, one tablespoon, each, red and green pepper cut in strips, and one tablespoon cooked ham cut in very small pieces. Heat Omelet pan, put in one and one-half tablespoons olive oil, and as soon as heated pour in mixture. Cook same as French Omelet and turn on to spinach. Garnish with parsley.

Spanish Omelet
Mix and cook a French Omelet. Serve with Tomato Sauce in the centre and around omelet.

Tomato Sauce. Cook two tablespoons of butter with one tablespoon of finely chopped onion, until yellow. Add one and three-fourths cups tomatoes, and cook until moisture has nearly evaporated. Add one tablespoon sliced mushrooms, one tablespoon capers, one-fourth teaspoon salt, and a few grains cayenne. This is improved by a small piece of red or green pepper, finely chopped, cooked with butter and onion. 
Rich Omelet
21/2 tablespoons flour 1 cup milk
3/4 teaspoon salt 3 eggs
3 tablespoons butter
Mrs. E. A. Dwinell
Mix salt and flour, and add gradually milk. Beat eggs until thick and lemon-colored, then add to first mixture. Heat iron frying-pan and put in two-thirds of the butter; when butter is melted, pour in mixture. As it cooks, life with a griddle-cake turner so that uncooked part may run underneath; add remaining butter as needed, and continue lifting the cooked part until it is firm throughout. Place on hotter part of range to brown; roll, and turn on hot platter.

Omelette Robespierre
3 eggs 1 tablespoon powdered sugar
3 tablespoons hot water 1/8 teaspoon salt
1/2 teaspoon vanilla
Beat eggs slightly, and add remaining ingredients. Put one and one-half tablespoons butter in a hot omelet pan, turn in mixture and cook same as French Omelet. Fold, turn on a hot platter, sprinkle with powdered sugar, and score with a hot poker.

Almond Omelet, Caramel Sauce
3 eggs Few grains salt
3 tablespoons caramel sauce 1/2 teaspoon vanilla
Beat yolks of eggs until thick and lemon-colored, add caramel, salt, and vanilla, and cut and fold in whites of eggs beaten until stiff and dry. Put three-fourths tablespoon butter in a hot omelet pan, cover bottom of pan with shredded almonds, turn in mixture, and cook and fold same as Plain Omelet. Pour around

Caramel Sauce. Pour one cup sugar in omelet pan, and stir constantly, over hot part of range, until melted to a light brown syrup. Add three-fourths cup hot water, and let simmer ten minutes.

15-Minute Creamy Fettuccini Alfredo
Yield > 4
Keys : Pasta Dairy Egg Italian Italy European Mediterranean
Ingredients :
8 oz cream cheese, cubed
3/4 cup grated parmesan cheese
1 stk butter, softened
1/2 cup heavy cream
8 oz fettuccine, cooked and drained
1/8 tsp fresh grated nutmeg
Method :
• In a large saucepan, stir together the cream cheese,
parmesan, butter, and cream. Heat, stirring, until smooth. Add hot, cooked fettuccini, and toss until well covered. Serve immediately, sprinkled with nutmeg.
24-Hour Italian Beef
Yield > 1
Keys : Meats Italian Italy European Mediterranean
Ingredients : Method :
• Combine water, gravy mix and dressing mix. Pour over
5 lb beef rump roast
2 cup water
1 pkt au jus gravy mix
1 pkt Italian dressing mix
roast in crockpot. Cover and cook on LOW 12-15 hours.
Remove roast and shred with 2 forks, forming strings. Cook on LOW setting an additional 10-12 hours.
4 Cheese Manicotti
Yield > 1
Keys : Pasta Vegetarian Low Calorie Fat Free Diet Italian Italy European Mediterranean
Ingredients :
12 x Manicotti uncooked Pam
1/2 cup onion finely chopped
3 x garlic cloves minced
1 cup mozzarella cheese shredded,
*See note
1/2 cup parmesan cheese freshly grated
1 tsp italian seasoning
1/2 tsp pepper
1 prt nonfat ricotta cheese (15 oz)
*See note
1 pkt garden vegetable flavor light cream cheese (6 oz)
4 oz light cream cheese *See note
1/2 pkt frozen chopped spinach (10
oz. ) thawed
drained and squeezed dry
1 jar tomato and herb pasta sauce
Method :
• Cook pasta according to package directions, omitting salt
and fat: set aside.
• Coat a small nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion and garlic; saute 3 minutes.
• Remove
from heat and set aside.
• Combine 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, and next 5 ingredients in a bowl; beat at medium speed until smooth. Stir in onion mixture and spinach.
• Spoon mozzarella cheese mixture into cooked manicotti about 1/3 cup per shell.
• Spread 1 cup sauce in bottom of 9x13 inch pan. Arrange stuffed manicottis and then spread remaining sauce on top.
Sprinkle remaining mozzarella cheese and parmesan cheese; cover and bake for 40 minutes. Remove foil and bake for an additional 10 minutes or until cheese has browned.
• Serving size 2 manicotti (6 servings)
• *Note: I used nonfat cheeses as much as possible and had no ill affect on the recipe. In fact my SAD friends were clamouring for the recipe and did not believe me when I said it was lofat. Just goes to show you.
• (I just remade this recipe this evening for dinner and used a fatfree spaghetti sauce that I got from the HFS along with some homemade fatfree manicotti that I got from my local pasta market. It was fabulous, I think even better than the original)
75-Minute Pizza Dough
Yield > 1 Servings
Keys : Italian Italian Season:Any Method: Baked Italy European Mediterranean
Ingredients :
1 1/2 cup Warm water, about 105 degrees
1 env rapid rise dry yeast
1 tbl Granulated white sugar
2 tbl Olive oil
4 cup All purpose flour, plus extra as needed
1 1/2 tsp Salt
Vegetable oil, for oiling
bowl
Method :
• Sometimes you don't have the time to let pizza dough rise at night, nor do you have the forethought to use the slowrise process and start the dough rising in the morning (using only a fraction of the ordinary amount of yeast). For those occasions, try this especially fast recipe. By using rapid-rise
yeast, a warm oven, warm water, and a little sugar, you can make a dough that will rise in only forty minutes. This means the entire
• process of making a pizza can be done in about seventyfive minutes from
• start to finish. Since convenience is the watchword here, all-purpose flour is used instead of bread flour. Although it does not have quite the tenderness or full flavor of dough made using the Master Recipe for Pizza Dough, this dough makes a very good pizza in very little time.
• 1. Set oven to 200 degrees for 10 minutes, then turn oven off.
• 2. Meanwhile, in bowl of food processor fifted with either metal or plastic blade, add water and sprinkle in yeast and sugar. Pulse twice to
• dissolve yeast. Add all remaining ingredients and process until mixture forms cohesive mass. Dough should not be sticky (if it is, add 2 more tablespoons flour and pulse briefly) nor should it be dry and crumbly (if it is, add 1 more tablespoon
water and pulse briefly). Let rest for 2 minutes. Process for another 30seconds.
• 3. Remove dough from food processor and knead by hand on floured work surface for 1 minute or until dough is smooth and satiny (dough will feel a bit tough at this point).
• 4. Very lightly oil large bowl with vegetable oil. Place dough in bowl (do not coat dough with oil) and cover with plastic wrap.Place in warm oven.
• Let rise for 40 minutes or until doubled.Remove from oven, punch down, remove from bowl, and separate into two round pieces. Let rest for 10 minutes under a damp dish towel, then shape, top, and bake in preheated 500-degree oven
according to the following chart. Cook pizza an additional 2-3 minutes after adding cheese, or until cheese is completely melted.
• THIN CRUST 14-inch pizzas (recipe makes 2) 7 to 8 minutes 12-inch pizzas
• (recipe makes 4) 5 minutes 8-inch pizzas (recipe makes 8) 3 minutes
• MEDIUM-THICK CRUST 12-inch pizzas (recipe makes 2) 9 to 10 minutes 8-inch pizzas (recipe makes 4) 5 minutes 6-inch pizzas (recipe makes 8) 4 minutes
• Nationality: Italian Season:any Method: baked
• Start to Finish 1 1/2 hours Preparation a minute or less Attention 1 hour Finishing 15 minutes
90 Minute Bread
Yield > 2 Loaves
Keys : Breads Italian Italy European Mediterranean
Ingredients :
2 cup Water
2 pkt of dry yeast
1 tsp Salt
1 tbl Sugar
3 tbl Corn oil
4 1/2 cup Bread flour
Method :
• Pour water into bowl and sprinkle yeast over it. Sprinkle sugar and salt over yeast and wait until yeast bubbles and comes to the surface. Stir in oil. Add 4 cups of flour all at once.
Mix with a wooden spoon until dough gathers together in a ball. Scrape down sides of bowl incorporating dough particles.
If dough is sticky, add additional flour until it can be handled easily. Turn dough out into floured board and divide into two loaves. Shape each loaf and place into greased bread pans and cover with a wet dish towel. When bread has doubled in bulk,
bake 375 degrees in preheated oven for 30-35 minutes until brown. Turn on to a rack to cool.
A 20-Minute Chicken Parmesan
Yield > 4
Keys : Poultry Cheese Italian Italy European Mediterranean
Ingredients :
4 x Boneless and skinless chicken breast halve
1 x Egg slightly beaten
1/2 cup Seasoned bread crumbs
2 tbl Butter or margarine
1 3/4 cup Spaghetti sauce
1/2 cup Shredded mozzarella cheese
1 tbl Grated parmesan cheese
1/4 cup Chopped fresh parsley
Method :
• Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides.
Add sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts.
• Makes 4 servings.
A Little Italian
Yield > 1 Servings
Keys : Italian Italy European Mediterranean
Ingredients :
2 tbl Dried basil
2 tbl Dried marjoram
2 tbl Dried oregano
2 tbl Ground coriander
2 tbl Dried thyme
2 tbl Dried rosemary
2 tbl Dried savory
1 tsp Hot red pepper flakes
Method :
• He says grind in food processor - I use my little coffee grinder. Store in a tightly sealed container. He says keeps well up to 3 months. I make bigger batches and it keeps well for up to 6 months. I give this as a Christmas present to lots of folks every year - and get rave reviews.
A Little Italian Seasoning
Yield > 1
Keys : Condiments Seasoning Vegetarian Vegan Low Calorie Fat
Free Diet Italian Italy European Mediterranean
Ingredients :
2 tbl dried basil
2 tbl dried marjoram
2 tbl dried oregano
2 tbl ground coriander
2 tbl dried thyme
2 tbl dried rosemary
2 tbl dried savory
1 tsp hot red pepper flakes
Method :
• Use this herb and spice mixture in pasta sauces or with braised or roasted vegetables.
• MAKES A SCANT CUP
• In the bowl of a food processor, combine all the
ingredients. Process for 30 seconds until finely ground.
Transfer to a tightly sealed container, label. and date. Store in a cool dark place for up to 3 months.
A Trio of Pizzas Abm
Yield > 8 Servings
Keys : Main Dish Italian Italy European Mediterranean
Ingredients :
PESTO DOUGH
2 tbl Pesto Sauce
1 1/4 cup Water, (or more if needed)
1/3 cup Olive Oil
3 cup Flour
1/2 cup Cornmeal
1 1/2 tsp Salt
Method :
• Place desired dough ingredients in machine and program for knead and first rise. Press start. Dough will be soft at first but become firmer. Preheat the oven to 500 F with the rack in the center position. Turn 17 x 11" pan upside down. Spray with
vegetable cooking spray. Cut dough in half and cover remaining half with a clean towel. Place the other half on the prepared pan and use rolling pin to roll the dough evenly to the edge. Have a friend hold the pan or place a wet towel underneath. Spread with sauce and sprinkle with cheese. Bake
for 8 to 10 minutes.
• Smith
1 tbl Yeast
SUN-DRIED TOMATO DOUGH
5 x Oil-Packed Sun-Dried
Tomatoes with Oil
2 tbl Sun-Dried Tomato Paste
1 1/4 cup Water, (or more)
1/3 cup Olive Oil
3 cup Flour
1/2 cup Cornmeal
1 1/2 tsp Salt
1 tbl Yeast
GARLIC DOUGH
2 tbl Garlic Paste
1 1/4 cup Water, (or more)
1/3 cup Olive Oil
3 cup Flour
1/2 cup Cornmeal
1 1/2 tsp Salt
1 tbl Yeast
TOPPINGS
Pizza Sauce
1/2 cup Parmigiano-Reggiano
Cheese, grated
Aaronson Tiramisu
Yield > 10
Keys : Desserts Italian Italy European Mediterranean Cold
Ingredients :
8 x egg yolks
Method :
• Beat the egg yolks with the sugar until light in color and the batter forms a `ribbon' when the beater is lifted and the 1/2 cup sugar
3/4 cup sugar
1/4 cup Kailua
15 oz mascarpone cheese
1/4 cup rum
2 cup heavy cream, whipped stiff
1/4 cup Grand Marnier soaking mixture
2 cup strong coffee
1 x in Italian markets
batter doesn't `plop' off the beater but rather falls back on itself in a ribbon. Add the mascarpone, beating well and then the heavy cream. Put in the refrigerator. Soaking: Mix the coffee, sugar and liqueurs together until sugar is dissolved.
Pour half of the mascarpone mixture into a large bowl. Dip 1 ladyfinger at a time into the coffee mixture until thoroughly moistened but not dripping. If you allow the ladyfingers to absorb too much of the coffee mixture, they will exude their liquid into the cream layer and the cream will be watery. Cover
the entire surface of the cream layer with the dipped
ladyfingers. Pour the remaining mascarpone mixture over the ladyfingers, smoothing with a spatula. Chop some bittersweet chocolate into medium/small chunks and sprinkle over the top of the dessert. Refrigerate for at least 8 hours, overnight is best. Serve cold.
• This is a truly decadent dessert.
About Arborir Rice
Yield > 1
Keys : Information Italian Italy European Mediterranean
Ingredients :
none
Method :
• What is Arborio? This rice is prized for its use in traditional risottos and paella recipes. As the rice is
cooked and stirred, a creamy sauce forms around large, al dente grains, carrying and amplifying any flavor profile. This rice is recommended for use in risotto or paella recipes.
• What is Risotto? Risotto is actually an Italian cooking technique used for a native Italian rice, Arborio.
This old world method involves stirring hot liquid little by little into the rice for about 20 minutes, which will create a dish unlike any other rice recipe you have tried. Risotto is prepared this way and served immediately to preserve the unique, gourmet texture of a very creamy sauce around al dente, pasta-like rice kernels.
• Never rinse this rice before cooking!
• While you may add the stock all at once and cook this rice as you would other rices, it will not have the smooth, creamy texture of risotto.
Acquacotta (Tuscan Soup)
Yield > 8
Keys : Rave Reviews Soups Stews Vegetarian Italian Italy
European Mediterranean
Ingredients :
1 oz dried porcini mushrooms
2 med carrots cleaned and chopped
2 lrg celery stalk chopped
1 med red onion cleaned
1 x clove garlic peeled
1 1/2 lb fresh tomatoes or canned
1 tbl tomato paste
salt and pepper to taste
1 pch red pepper flakes
2 qt cold water
1/2 cup egg beaters 99% egg substitute
8 tbl parmesan cheese freshly grated
2 cup croutons
Method :
• Soak the mushrooms in a bowl of lukewarm water for 1/2 hour to rehydrate.
• Drain the mushrooms (reserving the liquid), making sure that no sand remains attached to the stems.
• Finely chop carrots, celery, onion, garlic and the soaked mushrooms all together on a board.
• Heat the oil (or mushroom liquid) in a heavy casserole over medium heat.
• When the sauteing liquid is warm, add the chopped ingredients and saute for 10 minutes, stirring with a wooden spoon as needed.
• Meanwhile pass the tomatoes through a food mill, using the disk with the smallest holes, into a small bowl.
• Add the strained tomatoes, along with the tomato paste,then salt, pepper and red pepper flakes. Let simmer for 15 minutes, mixing every so often.
• Add the cold water, mix very well and, when the broth returns to a boil, let simmer for 55 minutes.
• Place the egg beaters (or two eggs) in a crockery or china soup tureen and mix them very well with the Parmigiano cheese.
• When the soup is ready, ladle it into the tureen, and using a wooden spoon, mix each addition very well with the egg-cheese combination in order to avoid curdling.
• When the broth is very smooth and the eggs completely amalgamated, add the
• croutons and serve immediately. (If using bread slices instead, place a slice in each bowl and ladle the broth over top.
Serve immediately.)
• Serving Ideas : Use sourdough bread for the croutons or bread slices.
• NOTES : Becky's notes: Original recipe called for 1/2 c. olive oil and two large eggs. The oil was to saute the vegetables and mushrooms, but I used the broth from rehydrating the mushrooms. I also added the leftover mushroom liquid to my cold water soup stock for the flavor. I never tried the two eggs, but thought Egg Beaters would be just as suitable (if not more) because they're premixed and pasteurized.
• The original recipe called for canned Italian tomatoes and Italian tomato paste. I used Contadina chopped tomatoes with Italian seasoning.
• One mistake I made with my homemade croutons was not crisping them enough. Soggy bread was OK because the soup flavors compensated,but truly crunchy croutons would really give a great texture to the soup.
Acquasale (Sweet Pepper Sauce)
Yield > 3 Servings
Keys : Main Dish Ethnic Pasta Appetizers Sauces Italian Italy
European Mediterranean
Ingredients :
3 tbl Olive oil
1 x Red onion, finely sliced
1/2 x Garlic clove, finely minced
3 x Red bell peppers, roasted,
ribs, membranes & seeds
removed & cut into 1/2" slices
Method :
• Warm the olive oil in a large heavy saute pot. Add the red onion & saute over a low heat until the onion becomes limp & translucent. Add the garlic & saute briefly. Stir in the pepper strips & sweat them over low heat for 20 to 25 minutes. Add the tomatoes & salt & cook another 2 to 3 minutes. Cool to room temperature.
• Put the mixture in a food processor & pulse about 30 times. DO NOT PUREE. If it seems too moist, add the breadcrumbs.
• Serve either as an antipasto, or as a main dish with pasta or polenta. Or, add stock & serve as a soup.
2 med Tomatoes, seeded & cut into chunks
1/4 tsp Salt
1/4 cup Fresh breadcrumbs, optional
Adriatic Ravioli
Yield > 4
Keys : Pasta Brenda Vegetarian Italian Italy European Mediterranean
Ingredients :
1 lb asparagus, fresh
1 lb cheese ravioli, small, frozen
5 tbl butter, or margarine
1 lrg red bell pepper, seeded
and cut into
1 x thin, 2-inch-long strips (1 cup)
1/2 lb mushrooms, thinly sliced
(about 2 cups)
4 lrg garlic cloves, peeled and minced
Method :
• Put a large pot of water on to boil. Snap off and discard
the tough asparagus ends, and cut the stalks into 1-inch pieces. You will have about 3 cups of asparagus. Steam until barely tender, 6 to 8 minutes, and set aside.
• Begin cooking the ravioli, stirring occasionally.
• Melt 1 tablespoon of the butter in a skillet over medium heat. Saute' the red pepper, mushrooms, and garlic until tender, 3 to 4 minutes. Remove the pan from the heat.
• Melt the remaining 4 tablespoons butter in a large, heavy saucepan over medium heat. Whisk in the flour, and let it cook for a minute or two. Slowly pour in the milk, whisking constantly until thickened, about 3 to 5 minutes.
• Add the salt, paprika, mustard, basil, Romano cheese, and pepper to taste stirring until the cheese is melted. Reduce the heat to very low, and stir in the sauteed vegetables.
• When the ravioli is tender and begins to float, after about 3 tbl unbleached white flour
2 1/2 cup milk
1/4 tsp salt
1 tsp paprika, plus additional for garnish
1 tbl Dijon mustard
1/4 cup fresh basil, chopped
1/2 cup Romano cheese, (2 ounces), finely
grated Pepper Finely grated
Parmesan cheese for cn 10 to 12 minutes, drain it well, and transfer it to a large serving bowl.
• Pour on the sauce, and toss gently. Garnish with paprika,and serve with Parmesan on the side.
• Tender ravioli, asparagus, and mushrooms tossed with a Dijon and basil cheese sauce make for this elegant entree, named for Italy's beautiful Adriatic coast.
• 4 servings.
Adriatic Spaghetti - Spaghetti Dell'adriatico
Yield > 4
Keys : Pasta Seafood Italian Italy European Mediterranean Hot
Ingredients :
1 sm octopus, (about 3 1/4 pounds)
Method :
• Serves 4 to 6 The octopus must be very carefully washed and dried, and the mouth removed. Cover the bottom of a saucepan with oil; add the rosemary, bay leaf oregano, cumin seeds, parley, chili pepper, tomatoes and chopped garlic.
1/2 cup olive oil
1 pch rosemary
1 x bay leaf
1 pch oregano
1 tsp cumin seeds chopped parsley
1 x green chili pepper chopped
1/2 lb tomatoes, peeled and cut in
3 x cloves garlic, (inner buds chopped
salt and pepper
• Place the octopus on top of this mixture and season with salt and pepper.
• Cover the pot very tightly and simmer for about 45
minutes. Cook the spaghetti in plenty of boiling salted water until it is 'al dente' (firm to the bite).
• Drain and turn onto a warm serving dish. Mix the octopus sauce into the spaghetti. Serve piping hot.
Aged Goat Cheese with Dried Fruit
Moscato Compote and Toasts
Yield > 4
Keys : Desserts Game Meats Italian Italy European Mediterranean
Ingredients :
2 oz Dried apricots cut 1/8" julienne
1 oz Dried cranberries
1 oz Dried cherries
1 oz Dried currants
8 oz Moscato D'Asti (sweet wine from Italy)
1/2 cup Hazelnuts roughly chopped
2 tbl Sugar
4 tbl Unsalted butter softened
4 slc Good-quality white bread toasted
(Arnold or Pepperidge Farms)
8 oz Aged goat cheese, caraway round (preferably Coach Farm)
Method :
• In a medium sauce pan over medium-low heat, stir
together the apricots, cranberries, cherries, currants and wine.
Bring to a boil, turn off the heat and let stand 30 minutes. The fruit will plump to twice their original size and the wine should just moisten the fruit.
• In a large mixing bowl put the hazelnuts, sugar and soft butter. Blend with a spoon until homogenous. Spread this mixture over the toast in a thin layer all the way to the edges.
Remove the crusts with a sharp knife. Cut each toast into triangles, and divide the toast among 4 saucers.
• Using 4 large martini glasses divide the fruit mixture and juices evenly. Place each glass on a saucer with the toast.
Shave goat cheese with peeler over each glass and serve.
• This recipe yields 4 servings.
• Comments: The original recipe title as listed Is "Aged Goat Cheese With Dried Fruit Moscato Compote And Hazelnut Toasts".
Agliata Per Pasta (Garlic and Walnut
Sauce for Pasta)
Yield > 4 Servings
Keys : Main Dish Ethnic Pasta Sauces Vegetarian Nuts Italian Italy
European Mediterranean Hot
Ingredients :
2 slc Stale bread, crusts removed
2 tbl Stock, warmed
1 cup Walnuts, toasted
1/2 cup Parsley, stems trimmed
3 med Garlic cloves, chopped
1/2 tsp Salt
1/8 tsp Black pepper
6 tbl Olive oil
Method :
• Soak the bread in the stock & then squeeze out any excess moisture.
• Combine the bread with the walnuts, parsley, garlic, salt & pepper in a food processor. Process, adding the olive oil in a very slow stream until you have a thick paste. Toss with your favourite pasta & serve hot.
Agnolotti
Yield > 4
Keys : Main Dish Pasta Italian Italy European Mediterranean
Ingredients :
4 tbl Butter
1 med Spanish onion chopped 1/8" dice
1/4 cup Ricotta
1/4 cup Grated Fontina
3 tbl Fresh goat cheese
2 tbl Fresh marjoram leaves
1/4 cup Finely-chopped Italian parsley
1/4 tsp Freshly-grated nutmeg Salt to taste
Freshly-ground black pepper to taste
1 x recipe Basic Fresh Egg Pasta
see * Note
(rolled to thinnest setting on machine)
3 oz Unsalted butter
4 oz Porcini mushrooms sliced paper thin
(may substitute crimini)
1/4 cup Grated Parmigiano-Reggiano
Method :
• Bring 6 quarts water to boil and add 2 tablespoons salt.
• In a 12- to 14-inch saute pan, heat butter until foam subsides, add onion and cook until soft and golden-brown, about 7 to 8 minutes. Remove pan from heat and allow to cool.
Add ricotta, Fontina, goat cheese, marjoram, parsley and nutmeg and season with salt and pepper.
• To form agnolotti, cut 3-inch strips of pasta lengthwise and place 1 tablespoon cheese filling 3 inches apart. Fold top of pasta down to bottom and pinch closed. Press dough flat between lumps of filling. Using a pastry cutter, cut half moons
using folded part as flat side of moon. Continue until pasta and filling are finished.
• When all agnolotti are finished, drop into boiling water and lower heat. Cook at high simmer until tender. Meanwhile,melt butter with mushrooms in a 12- to 14-inch saute pan.
Drain agnolotti and place in pan. Sprinkle with Parmigiano and toss over medium heat to coat. Serve immediately.
• This recipe yields 4 servings.
Agnolotti-Alla-Fraccaro (Ravioli)
Yield > 4 Servings
Keys : Main Pasta Italian Italy European Mediterranean
Ingredients :
20 x SANDRA GISBURNE
AGNOLOTTI PASTA-----
4 cup All-purpose flour
1 pch Salt
1 cup -water
2 x Eggs
THICK BECHAMEL-----
1/2 cup Milk
1 tbl Butter
1 tbl Flour
1/4 tsp Salt
Method :
• Pn White and red pepper 1 Egg yolk
Agnolotti Bandiera Part 1
Yield > 6 Servings
Keys : Pasta Italian Italy European Mediterranean
Ingredients :
2 cup Flour plus flour for Dusting
1/2 tsp Salt
1/2 tsp White pepper
1 stk unsalted butter, cut Into pieces
4 x Eggs
1 x Egg beaten w/ a pinch of
Salt for egg wash
Semolina for sprinkling
(see part 2 for more)
Method :
• Prepare the pasta. Place dry ingredients and butter in food processor fitted with a pastry blade and run machine for 1 minute, or until butter is cut up and mixture feels sandy. Add eggs and run machine in quick spurts for 2 minutes, or until dough forms a compact ball. 2. Cut dough into 4-5 small
pieces. Lightly flour each and roll it through pasta machine (set rollers at widest gap). When dough is smooth, reduce gap between rollers and roll the dough again. Continue in this fashion until rollers are at their narrowest setting. As dough sheets come out, dust them lightly with flour and spread them
out on the table. 3. Prepare filling. Steam spinach for 30 seconds or until tender, rinse it under cold water, and squeeze it tightly to extract all the water. Place the spinach and remaining ingredients for filling in food processor and grind until smooth. (See part 2 for more)
Agnolotti Di Ricotta E Spinaci
Yield > 6
Keys : Cheese Continental Pasta Italian Italy European
Mediterranean Warm
Ingredients :
1 lb flour
6 oz sweet cream butter
8 x eggs
Method :
• STEP ONE: The Dough- Combine the following
ingredients: 1 pound bleached flour, 2 ounces sweet butter, 5 eggs, and 1 pinch salt. Work the dough long enough to allow the butter to be incorporated inside the dough. Wrap the dough in a towel and let it rest, for at least one hour, inside the refrigerator.
3 pch salt, to taste
15 oz ricotta cheese, dry as possible
2 oz spinach, trimmed, washed
13 oz parmesan cheese, grated
1 pch black pepper, to taste
2 pch nutmeg, to taste
1 qt heavy cream
4 oz mascarpone cheese
2 pch white pepper, to taste
• STEP TWO: The Filling- For the filling, steam the spinach and chop it very fine. In a bowl, beat together 2 eggs with 7 ounces freshly grated Parmesan cheese, 1 pinch each: salt,black pepper, and nutmeg. Add 15 ounces dry ricotta cheese
and mix very well, but not too long. If you mix it too much, the mixture will become liquid.
• STEP THREE: The Agnolotti- Roll out the dough in a thin layer and brush it with an egg wash (made from 1 egg). With the help of a teaspoon to make a
• "walnut" shape, place the spoon on the dough and cover it with another layer.
• Cut with a round pasta cutter 2 inches in diameter. Stuff the pasta with the filling and cook in boiling water until the agnolotti come to the surface of the boiling water.
• STEP FOUR: The Sauce- For the sauce, bring 1 quart heavy cream to a slow boil and add 4 ounces sweet butter, 6 ounces freshly grated Parmesan cheese, 4 ounces mascarpone cheese, 1 pinch of salt, 1 pinch of nutmeg, 2 pinches white pepper. Boil slowly for five minutes, constantly stirring with a
wooden spoon.
• Serve agnolotti on warm plates with warm sauce.
Agnolotti Ignudi Al Mascarpone (Meat Balls in Mascarpone
Yield > 8 Servings
Keys : Sausage Ham Pork Meats Cheese Italian Italy European
Mediterranean
Ingredients :
MEAT BALLS
4 oz Prosciutto, in one piece
4 oz Pancetta, in one piece
2 x Italian sausages without
fennel seed
Method :
• Cut the prosciutto and pancetta into small pieces and remove the casing from the sausages. Using a meat grinder, grind together the prosciutto, pancetta, and sausages. Place the ground meat in a crockery or glass bowl, add the butter and eggs, and mix very well with a wooden spoon until the butter is completely incorporated. Add the bread crumbs and
Parmesan, and season with salt and pepper. Cover the bowl and refrigerate for at least 1 hour before using.
• When ready, bring the broth to a boil in a large pot over medium heat.
4 x Extra-large eggs
3/4 cup Bread crumbs, unseasoned
5 tbl Parmesan cheese, grated
Salt & black pepper to taste
TO COOK MEAT BALLS
4 qt Chicken broth
SAUCE
8 tbl Unsalted butter
1/2 lb Mascarpone
1/2 cup Heavy cream
Salt & black pepper to taste
1 pch Freshly grated nutmeg
TO SERVE
• Meanwhile, place a large skillet with the butter over low heat. When the broth reaches a boil, start shaping the meat mixture into tiny meat balls; a heaping tablespoon of mixture will be enough to prepare several. Make sure the meat balls
are solid with no holes inside. Drop the balls into the boiling broth a few at a time, and as they rise to the top, tansfer them with a slotted spoon to the skillet containing the butter. When all the meat balls are cooked and in the skillet, add the mascarpone and heavy cream. Mix very well and simmer for 1
or 2 minutes, or until the mascarpone is completely dissolved.
Season with salt, pepper, and nutmeg. Mix very well, then transfer to a warmed serving platter. Serve immediately, with some Parmesan on the side.
Aigo Bouido (Garlic Soup)
Yield > 6 Servings
Keys : Sauces Italian Italy European Mediterranean French France
Ingredients : Method :
• This isn't cream of garlic soup, but it has a creamy
1 x Separated head or about 16
cloves w, hole, unpeeled ga 2 qt Water
1 tsp Salt
1 pch Of pepper
2 x Cloves
1/4 tsp Sage
1/4 tsp Thyme
1/2 x Bay leav
4 sprg parsley
3 tbl Olive oil
texture. I've done this one and it's great. As Julia says, "Because the garlic is boiled, its after-effects are at a minimum, and its flavor becomes exquisite, aromatic and almot undefinable."
• Drop garlic cloves in boiling water and boil for 30
seconds. Drain, run cold water over them and peel. Place the garlic and the rest of the ingredients in a 3-quart saucepan and boil slowly for 30 minutes. Correct seasoning.
• 3 egg yolks 3 to 4 T. olive oil
• Beat the egg yolks with a wire whip in a soup tureen for a minute or until they are thick and sticky. Drop by drop beat in the olive oil for making a mayonnaise.
• Rounds of hard-toasted French bread 1 cup of grated Swiss or Parmesan cheese
• Just before serving, beat a ladleful of hot soup into the egg mixture by droplets. Gradually strain in the rest, beating and pressing the juice out of the garlic. Serve immediately, accompanied by the bread and cheese.
Aioli
Yield > 8
Keys : Sauces Vegetables Italian Italy European Mediterranean
Ingredients :
1 x thick slice French bread
Method :
• I find a recipe in my Encyclopedia of Cooking by JoAnna Morris for aioli. Here it is: Remove the crusts from bread and 4 x cloves garlic
2 x egg yolks /
1/8 tsp salt
1 cup olive oil
1 tbl boiling water
lemon juice
soak in milk. Squeeze dry. Place in large mortar with garlic and mash with pestle until a fine paste. Add the yolks and salt and mash in. Drop by drop pound in olive oil. When the sauce becomes thick; the remaining oil may be beaten in. Thin with
water and lemon juice to taste.
Ajo Aceite - (Garlic Mayonnaise for Rice)
Yield > 1
Keys : Condiments Italian Italy European Mediterranean
Ingredients :
6 x Garlic cloves peeled, whole
1 x Egg
Juice of 1/2 lemon
1 tsp Dijon mustard
1 1/2 cup Extra-virgin olive oil
Salt to taste
Method :
• In a blender, place garlic and egg and blend until smooth. Add lemon juice and mustard and blend again. With machine
running, drizzle in oil to form mayonnaise. When all oil has been used, remove to bowl, season with salt and pepper and thin to sauce consistency with some of the 4 tablespoons water. Serve in a crock with shellfish dishes.
Freshly-ground black pepper to taste
4 tbl Water room temperature
Ajo Blanco - (Cool Garlic and Almond Soup)
Yield > 4
Keys : Appetizers Soups Stews Nuts Italian Italy European
Mediterranean
Ingredients :
3/4 cup Blanched almonds
6 x Garlic cloves peeled, whole
3 tbl Sherry vinegar
1/2 cup White seedless grapes
2 piece White bread crust removed
1/4 cup Extra-virgin olive oil
3 cup Water very cold Salt to taste
Freshly-ground black pepper to taste
Method :
• Place almonds and garlic in food processor and blend until very fine. Add sherry vinegar and grapes and bread and blend until smooth. With machine running, drizzle in the olive oil first and then the water. Strain in a soup tureen and season pretty aggressively. Drizzle sherry vinegar on to bowls of soup and garnish with grapes.
• This recipe yields 4 appetizer ser
12 x Muscat grapes for garnish
Al's Italian Bread
Yield > 1
Keys : Breads Rolls Hold Italian Italy European Mediterranean
Ingredients :
3 oz Fresh yeast
3 cup Warm water - (to 4 cups) divided
3 lb High-gluten or bread flour
1/2 cup Granulated sugar
1 tbl Salt plus
1/2 tsp Salt
2 tbl Vegetable shortening plus more for
greasing if using pans Cornmeal Toasted sesame seeds
Method :
• Dissolve yeast in 2 cups warm water. Combine flour, sugar and salt in mixing bowl. Make a well in center of mixture; pour in yeast mixture. Mix thoroughly with hands (Marino's method) or dough hook of mixer. Gradually add 1 to 2 cups remaining warm water; mix thoroughly. Dough should
be sticky.
• Spread 2 tablespoons shortening on top of dough; knead in.
• Cover dough with a cloth and set in a warm place to rise for 30 minutes. (Marino turns his electric oven to "warm" for a minute, turns it off, then puts the bowl of dough inside.) After 30 minutes, knead dough in bowl for about 3 minutes. Cover and return to warm spot to rise for 1 hour.
• Cut dough into 4 equal sections. Lightly flour counter and rolling pin; roll each section of dough into a rectangle. Roll up each piece of dough lengthwise, like a jelly roll. Shape each into a loaf, sealing the seam with the side of your hand or
knuckles.
• Sprinkle some cornmeal and sesame seeds on kitchen counter. Spread some warm water over top of each loaf with your hand; roll loaf over seeds and cornmeal.
• Sprinkle another counter lightly with cornmeal. Place finished loaves on top, cover with a towel and let rise for 15 minutes.
• Preheat oven to 450 degrees. (If using oven tiles or a pizza stone, sprinkle them with some cornmeal and place in oven to heat.)
• Place risen loaves on hot oven tiles or in lightly greased oblong cake pans, using 2 loaves per pan. (If baking the bread in pans, remove after 15 minutes and place the loaves directly on the top oven rack to finish baking; place empty pans on the
bottom shelf to keep the bottom of the bread from
overbrowning.) Bake 25 to 35 minutes or until loaves are golden and sound hollow when tapped on the bottom.
• Yield: 4 loaves.
Alan Thicke's Noodles Alfredo
Yield > 4
Keys : Pasta Celebrity Rice Grains Italian Italy European
Mediterranean
Ingredients :
1 lb pasta, (your choice)
1/4 cup butter
2 x garlic cloves, minced
2 tbl parsley, chopped
1 dsh salt and pepper
1/2 cup half and half
1/4 cup Parmesan cheese
Method :
• Cook pasta according to direction on package. Do not overcook! Drain well, but do not rinse. Meanwhile, in a medium-size skillet, sautee garlic in butter.
• Add parsley, salt and pepper, half and half and Parmesan cheese. Stir over heat but do hot boil. Place pasta in heated bowl. Pour sauce over pasta and serve. (If desired, you can sprinkle on extra Parmesan cheese before serving).
Alaska Salmon and Avocado Pasta Salad
Yield > 4
Keys : Fish Pasta Salads Italian Italy European Mediterranean Usa
Alaska Alaskan North American
Ingredients :
6 oz dry pasta, (macaroni, penne, rotini, or shells
1 can Alaska salmon, (14 3/4 oz)
2 tbl French dressing
1 x red bell pepper, thinly sliced
3 tbl cilantro or parsley, chopped
1 x lime, juiced/rind grated
1 tbl tomato paste
1/2 cup sour cream paprika to taste
1 bn green onion, thinly sliced
2 tbl light mayonnaise
3 x ripe avocados, diced lettuce leaves to serve on
Method :
• Cook the pasta according to package directions. Drain and toss with the French dressing. Allow to cool. Drain and flake the salmon. Add to the pasta with the green onions, sliced bell pepper and cilantro. Whisk together the lime juice and grated rind, the mayonnaise, sour cream and tomato
paste until thoroughly combined. Toss the pasta salad with the dressing. Season to taste with salt and pepper; cover and chill.
Before serving, gently toss the avocados into the salad. Spoon the salad onto a bed of lettuce leaves.
• Sprinkle with paprika for garnish.
Albondigas - (Andalucian Lamb Meatballs)
Yield > 4
Keys : Lamb Main Dish Meatballs Meats Italian Italy European
Mediterranean
Ingredients : Method :
• In a mixing bowl, stir together lamb, onion, garlic, 3 2 lb Ground lamb
1/2 med Onion finely minced
2 x Garlic cloves finely minced
4 tbl Chopped cilantro divided
1 tbl Toasted cumin seeds
finely ground
using a spice mill
1 x Egg
Salt to taste
Freshly-ground black
pepper to taste
2 tbl Thyme leaves
1/2 cup Flour
6 tbl Extra-virgin olive oil
1 lrg Spanish onion chopped
1/8" dice
1 1/2 cup Chicken stock
1/4 cup Blanched almonds
1/4 tsp Saffron threads
3 x Garlic cloves
1/2 tbl Fresh mint chiffonade
tablespoons cilantro, cumin, egg, salt and pepper and thyme and mix well. Form into 1-inch balls, dust with flour and refrigerate 10 minutes.
• Heat oil in a 12- to 14-inch frying pan until just smoking.
Add meatballs and cook until golden brown all over, or about 7 to 10 minutes, and remove. Add Spanish onion and cook until golden brown and soft, about 6 to 8 minutes. Add stock and
bring to a boil. Return meatballs to pan and lower heat to simmer. Cover and cook 30 minutes.
• Place almonds, saffron, garlic, mint and remaining
cilantro into a spice mill and process to a fine powder. Stir into stock and serve immediately.
• This recipe yields 4 servings.
Albondigas De Ternera - (Veal Meatballs)
Yield > 4
Keys : Main Dish Meatballs Veal Meats Italian Italy European Mediterranean Warm Room
Ingredients :
1 lb Ground veal
1/2 lb Jamon serrano, prosciutto or ham cut 2" julienne
Method :
• Place veal, jamon, bacon, 1 egg, nutmeg, sweet paprika and orange zest in blender and puree until smooth, about 1 minute. Season with salt and pepper and form into golf ballsized rounds. Roll each ball in flour, then beaten eggs and then
bread crumbs and set aside.
1/4 lb Tocino (bacon) cut 1/4" cubes
1 x Egg plus
2 x Eggs beaten
1/2 tsp Nutmeg
1 tbl Sweet paprika
2 tbl Orange zest
Salt to taste
Freshly-ground black pepper to taste
1/4 cup Flour
1 cup Dried bread crumbs
8 tbl Extra-virgin olive oil divided
4 x Garlic cloves thinly sliced
2 lrg Tomatoes peeled, seeded,and chopped
1 tbl Hot paprika
1/2 cup Dry sherry
• In a 12- to 14-inch saute pan, heat 6 tablespoons of the oil until smoking. Saute 6 meatballs at a time until dark golden brown and then remove. Repeat with remaining meatballs and remove from pan. Add garlic to pan with remaining tablespoons oil and cook until light golden brown, about 2 to 5
minutes. Add tomatoes, hot paprika and sherry and bring to a boil. Place meatballs into sauce, lower heat and simmer about 20 minutes. Serve either warm or at room temperature.
• This recipe yields 4 servings.
Alessia's Favorite Mushroom Sauce
Yield > 3
Keys : Main Dish Mushrooms Pasta Italian Italy European
Mediterranean
Ingredients :
3/4 oz Dried porcini mushrooms
2 cup Water
2 tbl Butter - (to 3 tbspns)
1 tbl Finely-minced shallots
Method :
• Soak dried porcini in water for two hours at least or for as long as possible. When porcini are soft, drain, reserving liquid, and finely mince the porcini; reserve until later.
• Heat the butter in a 12-inch skillet. Add the shallots and saute for a few minutes or until tender. Add the sliced mushrooms and saute another minute or so or until they begin to wilt. Add minced drained porcini mushrooms and reserved liquid and reduce until the mushrooms have almost entirely
1 pkt Domestic mushrooms - (10 oz) caps sliced finely
1/2 cup Heavy cream
12 oz Fedelini
Salt to taste
Freshly-ground black pepper to taste
Shaved Parmesan cheese for garnish
absorbed the porcini liquid. Add the heavy cream and reduce slightly. Season to taste with salt and pepper.
• Portion out the cooked fedelini and spoon sauce over the top. Garnish with shavings of Parmesan cheese.
• This recipe yields 3 servings.
Alfredo's Noodles
Yield > 4
Keys : Pasta Pizza Italian Italy European Mediterranean
Ingredients :
1 lb fettuccine
1/4 tsp oregano
1 1/2 cup sliced mushrooms
1/2 tsp garlic powder
1/2 cup butter
1/2 cup light cream
1/4 tsp salt
Method :
• Melt butter in a small saucepan. Add mushrooms, salt, pepper, oregano, and garlic. Saute for five minutes. Add cream and cook for two minutes, stirring occasionally. Drain fettuccine and place in a warm bowl. Add hot sauce and both cheeses and toss gently.
1/4 tsp pepper

Chinese Sauces

Peanut Sauce
This is a sauce that can be used for a myriad of different dishes. I like it spread over
plain noodles and used when I BBQ pork, beef or chicken. Since it is made with no meat
products, veggies can enjoy it, too. :)
Ingredients
• 6 Tbsp. peanut butter
• 1/4 cup water
• 3 Tbsp. light soy sauce
• 6 Tbsp. dark soy sauce
• 6 Tbsp. tahini (sesame paste)
• 1/2 cup dark sesame oil
• 2 Tbsp. sherry
• 4 tsp. rice wine vinegar
• 1/4 cup honey
• 4 medium cloves garlic, minced
• 2 tsp. minced fresh ginger
• 1-2 Tbsp. hot pepper oil (see instructions below)*
• 1/2 cup hot water
GARNISH: (all are optional, depending on your taste)
1. 1 carrot, peeled
2. 1/2 firm medium cucumber, peeled, seeded, and julienned
3. 1/2 cup roasted peanuts, coarsely chopped
4. 2 green onions, thinly sliced
*
Hot Pepper Oil
Amount you use depends on how hot you like it.
2 Tbsp. will give it a nice bite. If your tastes run to the very hot, you might want to use 3
Tbsp.
If you don't want to buy the oil ready made in the market,
here's a recipe:
1/4 cup hot red pepper flakes, 1 cup oil.
Combine in a saucepan over medium heat. Bring to boil, and immediately turn off heat.
Let cool. Strain in small glass container that can be sealed. Refrigerate. Lasts
indefinitely.
Tangerine Marinade
Ingredients
• 1/3 cup orange juice
• 2 tablespoons rice wine or dry sherry
• 1 tablespoon soy sauce
• l/2 teaspoon chili garlic sauce
• 2 teaspoons sugar
• l-l/2 teaspoons cornstarch
• 2-1/2 tablespoons cooking oil
• 6 small dried red chilies
• 1 small onion, cut into 1-inch pieces
• Orange slices for garnish
Directions
1. Soak tangerine peel in warm water to cover until softened, about 15 minutes; drain.
Thinly slice tangerine peel. Combine marinade ingredients in a bowl.
Use as a marinade for any type of meat...just experiment a bit with anything and see
how you like it!
Dumpling/Potsticker Seasoning
Ingredients
• 2 Tbs soy sauce
• 1 Tbs rice wine (shaohsing)
• 2 Tbs sesame oil
• 1.5 tsp minced ginger
• 1.5 tsp minced garlic
2 Potsticker Dipping Sauces
Dipping Sauce I
1/2 cup soy sauce
3 Tbs Chinese Black vinegar or Worcestershire sauce
Dipping Sauce II
1/2 cup soy sauce
2 Tbs Chinese Black vinegar or Worcestershire sauce
1 Tbs chili oil or chili paste with garlic
Variation add 1 Tbs shredded gingerroot or minced garlic to either of the sauces.
One More Universal Sauce
Can be used with dumplings or over steamed vegetables...or even plain rice.
Ingredients
• 1/4 cup soy sauce
• 1T rice wine
• 1T rice wine vinegar
• 2t sugar
• 1T minced scallion
• 1.5T minced garlic
• 2T sesame oil
• 2t chili oil or chili paste
Seafood Marinade
Ingredients
• 2 tablespoons oyster flavored sauce
• 2 teaspoons cornstarch
• 4 navel oranges
• 2 teaspoons Grand Marnier
• 1/2 cup diced cantaloupe
• 1/3 cup diced water chestnuts
• 1/4 cup frozen peas, thawed
• 1 tablespoon chopped crystallized ginger
• 3 tablespoons plum sauce
• 1/2 teaspoon sugar
Sweet Red Bean Paste
• 1 1/2 cups red beans, washed well
• 4 cups water
• 1/2 cup vegetable shortening
• 1 cup sugar
Sweet and Sour Sauce
Just your basic sauce recipe..
Ingredients
• 1 cup unsweetened pineapple
• 1/4 cup cider vinegar
• 2 1/2 tablespoons soy sauce
• 1/3 cup brown sugar
• 2 tablespoons cornstarch
Sweet and Sour Dipping Sauce
Ingredients
• 1/2 cup bottled Major Grey's Chutney
• 1/4 cup apricot preserves
• 1/4 cup crushed pineapple
• 1/4 cup applesauce
• 1/2 teaspoon ginger -- minced
• 1 teaspoon rice vinegar
Directions
Combine the ingredients for the sauce in a saucepan and heat just to blend, stirring
often. Cool to room temperature and serve. Makes 1 1/4 cups.
Tofu Dip
Ingredients
• 1/2 pound bean curd
• 1/4 cup plum sauce
• 2 teaspoons prepared Chinese mustard
• 1 teaspoon salt
Directions
Mash the bean curd, then mix with the other ingredients with a whisk or an electric
mixer. the dip should have the consistency of sour cream. To prepare in a blender or
food processor, combine the ingredients and process until smooth. Refrigerate until
ready to serve. Stored in a sealed container, the dip can be kept in the refrigerator for
up to a week. Makes 1 1/2 cups.
Jazzed Hoisin Sauce
Ingredients
• 2 tablespoons hoisin sauce
• 2 tablespoons tomato catsup
• 1 teaspoon rice vinegar
• 1 teaspoon honey
• 1 teaspoon black soy sauce
Directions
Combine the ingredients in a small bowl and mix well. Refrigerate until ready to serve.
Manchurian Sauce
Ingredients
• 1/2 cup soy sauce
• 1/2 cup vegetable stock
• 1/2 cup green onion -- thinly sliced
• 1 teaspoon fresh ginger root -- minced
• 1 teaspoon garlic -- minced
• 1/2 teaspoon wasabi (or 1/2 tsp minced jalapeno pepper)
Directions
In a medium-sized bowl, combine all the ingredients and whisk until well blended.
Refrigerate for at least 30 minutes before serving.
NOTES : If you are watching your sodium intake, substitute one of the low-sodium
varieties of soy sauce, but keep in mind that these may still be quite high in salt.
Spicy Soy Dipping Sauce
Ingredients
• 1/4 cup vegetable stock
• 1/2 cup light soy sauce
• 1 tablespoon rice wine or dry sherry
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon sugar or honey
• 1 teaspoon hot oil
Directions
Combine the ingredients in a small boil. Stir to dissolve the sugar, then cover and
refrigerate until serving.
All Purpose Stir-Fry Sauce
Directions
Place a saucepan over high heat until hot. Add 1/4 cup vegetable oil. Add 4 teaspoons
minced garlic and 2 teaspoons minced fresh ginger and cook, stirring, until fragrant, about 5
seconds. Add 2/3 cup soy sauce, 1/3 cup Shao Hsing wine or dry sherry, and 2 tablespoons
sesame oil and cook for 1 minute. Add 1 tablespoon cornstarch mixed with 2 tablespoons
water and cook, stirring, until sauce boils and thickens. Makes about 1 1/3 cups.
Hot and Spicy Stir-Fry Sauce
Directions
Place a wok or medium saucepan over high heat until hot. Add 1 1/2 tablespoons vegetable
oil. Add 1 teaspoon each minced garlic and minced fresh ginger and cook, stirring, until
fragrant, about 5 seconds. Add 1 tablespoon sliced green onion (white part only), 1/4 cup
each soy sauce, chicken broth, and Shao Hsing wine or dry sherry, and 2 teaspoons hot
pepper sauce or chili oil. Bring to a boil. Reduce heat to medium and cook for 2 minutes.
Add 1 tablespoon cornstarch mixed with 2 tablespoons water and cook, stirring, until sauce
boils and thickens. Let cool. Makes about 3/4 cup.
Chinese Salad Dressing
Directions
Combine 3/4 cup rice vinegar, 1/3 cup soy sauce, 1/3 cup sugar, 1 tablespoon minced garlic,
1 tablespoon toasted sesame seeds, 2 teaspoons minced cilantro (Chinese parsley), and 1
teaspoon Chinese five-spice in a small bowl. Whisk in 2/3 cup vegetable oil and 3
tablespoons sesame oil. Makes about 2 cups.
Sichuan Spicy Salt
Directions
Place 1/4 cup salt, 3/4 teaspoon ground toasted Sichuan peppercorns, 1 teaspoon chili
powder, and 1/4 teaspoon white pepper in wok over medium heat, swirling wok, for 2 to 3
minutes. Let cool. Makes about 1/4 cup.
Chili Oil
Directions
Heat 1 cup vegetable oil in a small saucepan over high heat until oil reaches about 375F.
Remove from heat and add 1 tablespoon crushed red pepper and 1 tablespoon sesame oil. Let
cool. Transfer oil to an airtight jar. Use as a dip or use a few drops to add zest to any dish.
Makes about 1 cup.
Five Flavor Oil
Directions
Heat 1 cup vegetable oil in a small saucepan over medium-high heat until oil reaches about
375F. Add 3 crushed cloves garlic, 4 thin slices fresh ginger, 1 tablespoon sesame oil, 1/2
teaspoon whole black peppercorns, and 1/4 teaspoon whole Sichuan peppercorns and cook
for 10 minutes. Let cool, then strain out seasonings. Transfer oil to an airtight jar and store in
refrigerator. Makes about 1 cup.
Cantonese Crispy Batter Mix
Directions
Combine 3/4 cup all-purpose flour, 1 1/4 teaspoons baking powder, and 1 teaspoon sugar in a
medium bowl. Gradually stir in 2/3 cup water. Blend in 2 teaspoons vegetable oil with wire
whisk until smooth. Let stand for about 1 1/2 hours before using. Makes about 1 cup.
Chinese Mustard Sauce
Directions
Combine 1/4 cup dry mustard, 1 1/2 tablespoons water, 1 tablespoon vinegar, 1/4 teaspoon
vegetable oil, and 1/4 teaspoon sesame oil in a small bowl and stir to a smooth paste. Makes
about 1/4 cup.
Red-Cooking Sauce
Directions
Place a medium saucepan over high heat until hot. Add 2 tablespoons vegetable oil. Add 4
crushed cloves garlic and 6 thin slices fresh ginger and cook, stirring, until fragrant, about 5
seconds. Add 3 cups chicken broth, 1/2 cup soy sauce, 1/3 cup dark soy sauce, 1/4 cup Shao
Hsing wine or dry sherry, 2 whole star anise, 1 piece dried tangerine peel or 2 pieces fresh
orange peel, and 3 tablespoons sugar. Bring to a boil. Reduce heat, cover, and simmer for 20
minutes, stirring occasionally. Strain liquid and use in braised, stewed, and casserole dishes.
Makes about 3 1/2 cups.
Lobster Sauce
Directions
Rinse 1/2 cup fermented black beans; drain. Mash beans in a bowl. Place wok over medium
heat until hot. Add 1/4 cup vegetable oil. Add 4 teaspoons minced garlic and cook, stirring,
until fragrant, about 5 seconds. Add black beans, 1/3 cup Shao Hsing wine or dry sherry, 1/4
cup each chicken broth and dark soy sauce, 2 tablespoons brown sugar, and 4 teaspoons
sesame oil and cook for 2 minutes. Add 3 teaspoons cornstarch mixed with 4 teaspoons water
and cook, stirring, until sauce boils and thickens. Use in steamed, stir-fried, or braised dishes.
Makes about 1 1/3 cups.
All-Purpose Dipping Sauce
Directions
Combine 1 cup ketchup, 1/2 cup soy sauce, 1/4 cup each hoisin sauce and chicken broth, 2
1/2 tablespoons sugar or honey, 1 tablespoon each Worcestershire sauce and sesame oil, 1
teaspoon chili oil, and 1/4 teaspoon white pepper in a medium bowl and mix well. Makes
about 2 1/4 cups.
Chicken Broth
Ingredients
• 1 stewing fowl about 5 pounds, or bones and carcasses of 2 chickens
• 3 1/2 quarts cold water or enough water to cover
• 1 scallion
• 1 slice fresh ginger 1/2 inch thick
• 2 tablespoons of rice wine
• 2 teaspoon kosher salt or to taste
Directions
1. Rinse the chicken. Put the chicken or carcasses in a large heavy pot and add water.
Bring to boil and remove any foam that collects on top. Add the scallion, ginger slice,
wine and salt.
2. Turn the heat to very low, cover and simmer gently for 3 hours. If the stock is
maintained at a low simmer, it will remain clear.However once it is allowed to boil, it
becomes cloudy. Pour the broth through a fine sieve, chill and then remove the fat.
Freeze or store in the refrigerator.
Duck Sauce
Makes 1 quart
This chutney style sauce, made from plums and other fruits combines the sweet taste of
fruits with a sour touch of vinegar. Serve it with Roast Duck and other roasted meat or
chicken.
Ingredients
• 3 large peaches, or 1 l pound, 13 ounce can peaches, drained
• 9 large plums, or 1 l pound, 14 ounce can plums, drained
• 1 Cup diced red bell peppers
• 1 Cup coarsely chopped dried apricots
• half Cup dark brown sugar (omit if using canned fruit)
• 3/4 Cup granulated sugar (omit if using canned fruit)
• 2/3 Cup distilled white vinegar
• 2 teaspoons minced Candied Ginger or to taste (optional)
Directions
1. If using fresh fruit, skin the peaches and plums by plunging them into boiling water
for a few seconds. Rinse and peel under cool water. Quarter the plums and divide the
peaches into eighths, and discard the pits. There should be about 5 cups of peaches and
plums.
2. Combine all the ingredients in a large, noncorrosive pot and bring to a boil, stirring
several times. Reduce the heat to low. Simmer, uncovered, for 1 half hours, stirring
occasionally.
3. Press the mixture through a coarse food mill or strainer. Cool and store in an airtight
jar in the refrigerator.
Five Spice Powder
Makes approximately 4 tablespoons
This powder is a combination of five ground spices and can be found in most
supermarkets. Kosher brands of five spice powder are difficult to find, but it is easy to
prepare your own. Use ground spices when available and grind the Sichuan
peppercorns and star anise, which are not always easily found.
Ingredients
• 2 teaspoons Sichuan peppercorns
• 8 star anise, or 4 teaspoons ground anise
• half teaspoon ground cloves
• 1 tablespoon ground cinnamon
• 1 tablespoon ground fennel seeds
Directions
1. In a dry skillet, roast the peppercorns by shaking the pan over low to medium heat
until the aroma of the peppercorns is released, about 3 minutes.
2. Grind the roasted peppercorns and star anise separately in a blender or a spice mill.
Strain. Mix in other spices and grind again until very fine. Store in an airtight
container.
Hoisin Sauce
Makes 3/4 Cup
Because it can be difficult to find kosher Hoisin sauce, 1 have managed to get a hold of a
homemade version. The recipe is in two parts. The azuki beans must first be cooked
and pureed into a paste, then the sauce made. Properly stored in a well sealed jar in the
refrigerator, this sauce will keep for months.
Unsweetened Red Bean Paste 1 Cup dried azuki red beans (found in health food stores) 4
cups water
Directions
1. Sort the beans and discard those that are broken and discolored. Rinse the beans and
place them in a saucepan. Add the water and bring to a boil. Turn down the heat and
simmer for 1 half hours, or until the beans are very soft and the liquid has been
absorbed.
2. Put the metal blade into the bowl of a food processor and pour in the cooked beans.
Process into a fine paste. The beans can also be mashed by hand. This puree is now
ready to use in sauces or sweetened for desserts. Transfer to a clean jar with a lid and
store in the refrigerator up to a week or freeze for a month. Sauce
• 2 tablespoons corn oil
• 2 garlic cloves, minced
• 4 dried hot chili peppers
• half Cup Unsweetened Red Bean Paste
• 1 teaspoon kosher salt
• half Cup sugar
• 2 tablespoons soy sauce
• 3 tablespoons distilled white vinegar
• 3 tablespoons water
Directions
1. In a small saucepan, heat the oil and add the garlic and peppers. Stir and cook over
medium heat for 2 minutes, or until the flavors are released and the garlic browns
slightly. Be careful not to burn the garlic.
2. Remove and discard the peppers. Add the bean paste. Stir until blended, then add the
remaining ingredients, continuing to stir until blended. Simmer over very low heat for
20 to 30 minutes, or until the sauce thickens slightly.
3. Pour the sauce into a food processor and blend until smooth, or mash by hand into a
smooth paste. Pour into a clean jar with an airtight lid. Cover and store in the
refrigerator to use as needed.
Hot Mustard Sauce
Makes 1/3 Cup
Serve as a spicy dip for any of the dumpling recipes. First you will feel it in your nose,
then your eyes and finally it will go straight to the top of your head.
Ingredients
• 6 tablespoons hot mustard powder
• 6 tablespoons water
• 1 teaspoon distilled white vinegar
• 1 teaspoon oriental sesame oil
Directions
1. Combine the mustard powder and water in a small bowl and mix until smooth. Let
the mixture stand for 1 minute.
2. Stir in the vinegar and sesame oil. Pour the mixture into a clean jar and cover. Store
in the refrigerator for up to 3 or 4 weeks.
Hot Chili Sauce
Makes 2 cups
This is a delicious hot sauce.
Ingredients
• 30 dried hot chili peppers, each about 1 half inches long
• half Cup warm water
• 6 tablespoons corn oil
• 3 garlic cloves, minced
• 1 half pounds red bell peppers, seeded and chopped coarse
• 6 tablespoons soy sauce
Directions
1. Soak the peppers in warm water until very soft. Drain and chop fine.
2. In a heavy saucepan over low heat, heat the oil. Add the peppers and garlic; cook,
stirring constantly, for 1 minute until the garlic browns slightly. Take care not to burn
the garlic.
3. Add the bell peppers and soy sauce. Stir several times and bring to a boil. Simmer for
about 30 minutes, until most of the liquid has evaporated and the peppers are very soft.
4. Remove from the heat and allow the sauce to cool completely. Pour into a clean jar,
cover with plastic wrap and screw on the lid. Turn the jar upside down and store in the
refrigerator. The oil will rise to the surface and inhibit mold from forming. Discard the
sauce at the first sign of mold.
Hot Chili Oil
Makes approximately half Cup
Hot Chili Oil is easy to make and will keep well for several months in the refrigerator.
Ingredients
•• half Cup corn oil
• 20 dried hot chili peppers
• half teaspoon Sichuan peppercorns
• 1 teaspoon paprika
Directions
1. Line a small, fine strainer with a paper towel and set it aside.
2. In a small, heavy saucepan heat the oil. When the oil is very hot, turn down the heat
to very low and add the peppers. Cook, stirring, until peppers turn dark brown. Add
the peppercorns and paprika, and continue to cook just until mixed.
3. Pour the oil through the strainer into a bowl. Discard the solids. Pour the oil into a
small jar and cover with a lid. Store in the refrigerator.
Soy Sauce Dip
Makes half Cup
Use this basic, simple dip for Shanghai Spring Rolls fried or steamed dumplings
Wontons and Cantonese Egg Rolls.
Ingredients
• 1/3 Cup Soy sauce
• 2 tablespoons distilled white vinegar
• 2 teaspoons sugar
• 2 tablespoons finely minced fresh ginger
• 1 tablespoon finely minced garlic
• 2 teaspoons Hot Chili Oil or Hot Chili Sauce( the recipes are here)
Directions
In a bowl, combine the soy sauce, vinegar and sugar, stirring to dissolve the sugar. Stir
in the ginger, garlic, and chili oil or sauce just before serving. Add additional chili oil to
taste.
Garlic Sauce
Ingredients
• 2 tablespoons of peanut oil
• 2 tablespoons of shredded garlic (use a mincer)
• a little ginger if you prefer as well
• 3 tablespoons of oyster sauce
• 1/2 cup of chicken stock or canned broth
Directions
Heat a wok or frying pan over high heat until it is hot. Add the oil and wait until it is
smoking, add the garlic and ginger and leave for a minute or so. Then add the oyster
sauce and stock simmering for another few minutes. Pour over your favorite fried rice
or rice and meat dish.
Plum Sauce
Ingredients
2 1/2 lb Apricots; stoned &
-quartered *
2 1/2 lb Plum, red; stoned &
-quartered *
5 1/2 c Cider vinegar
2 1/2 c ;Water
1 1/2 c Sugar, white
2 c Sugar, light brown
1/3 c Karo, light
1/2 c Ginger, fresh; peeled &
-chopped
2 tb Salt, kosher
1/4 c Mustard seeds; toasted
1 md Onion; quartered
2 Chile serrano; seeded &
-diced
5 Garlic clove; minced
1 Cinnamon stick
Directions
1. Roast the peppers to remove skin; quarter lengthwise and devein. Set aside.
2. Combine the apricots, plums, three cups of vinegar and water in a large nonreactive
kettle and simmer until soft; about 25 minutes. Remove from heat and
set aside.
3. In another non-reactive kettle, this one very large, combine the remaining
vinegar, sugars, and Karo and bring to a boil, stirring.
4. Add the fruit mixture, ginger, salt, mustard seeds, onion, chiles, garlic,
cinnamon, and the skinned bell peppers. simmer, covered, for five minutes then
simmer uncovered for one hour, stirring every so often. Remove the cinnamon
stick.
5. With a food processor, pulse the mixture for a couple of seconds (this has to be
done in batches; process a little longer if you like a less- textured sauce).
6. Return to the kettle and boil gently, stirring, until the sauce has thickened, about
15 minutes (the sauce will thicken some more as it cools).
7. Ladle into sterilized jars, either half-pint or pint. Process in a boiling water bath
for 10 minutes (for half-pint jars) or 15 minutes (for pint jars). Allow to age in
the jar for 2 to 4 weeks before using.
Honey Sauce
Ingredients
A delicious sauce, that can either be used as a dip, or a marinate (add a tablespoon of
oil), or as a sauce for Chinese food (dilute with stock).
•
• 1 small onion, finely chopped
• 1 tablespoon clear honey
• 3 tablespoons tomato ketchup
• 2 tablespoons soy sauce
• 1 teaspoon smooth French mustard
Directions
Mix ingredients together in a non-metal container. The sauce may separate over time,
in which case just mix it together again.
Szechwan Pepper Oil
Ingredients
• 1 tablespoon Szechwan peppercorns
• 250 ml/8 fl oz/1 cup peanut oil
Directions
Roast the Szechwan pepper in a clean, dry pan until fragrant. Add oil and cook on low
heat about 10 minutes, stirring now and then. Allow to cool. Strain and store in a glass
jar in a cool, dark cupboard.
Tahini
(Sesame Seed Paste)
Ingredients
• 2 tablespoons sesame seeds
• 1/2 teaspoon sesame oil
• 1/4 teaspoon salt
• 1/4 cup tepid water
Directions
Blend sesame seeds in a blender and grind until smooth. Add sesame oil, salt, and then
slowly add 1/4 cup of water while blending.
Blend until completely smooth.
Yield: 1/2 cup
Note: Sesame seeds turn rancid quickly, so make certain yours are fresh. Be sure to
store them away from light and heat and use quickly.
Lorbak Sauce
Ingredients
• 2 tbsp dark soy sauce
• 2 tbsp castor sugar
• 1/8 tsp Chinese five spice powder (ng heong fun)/ Ngo hiong hun
• 1/8 tsp salt
• 4-5 tbsp water
• 1/2 tsp corn flour or tapioca flour
• 1 egg white, lightly beaten
Directions
Combine all ingredients in a small saucepot. Bring to a low simmering boil over a gentle
heat and cook for 1½–2 minutes. Stir occasionally until sauce turns smooth. Add in egg
white and stir with a fork to form fine strands. Set aside to cool then use

Sweet Peanuts
Ingredients
• 1 lb (500 g) peanuts
• 10 tsp (50 g) cornflour
• 5/8 cup (150 g) granulated sugar
Directions
1.Heat the peanuts in a wok or pan. Dry-fry them until very crisp. Set aside.
2.Heat the sugar and 3 1/2 oz (100 ml) warm water in a wok, stirring until the sugar
dissolves. Continue to stir until the thin syrup bubbles. Stir in the peanuts.
Gradually add the cornflour until the peanuts are well-coated with the syrup.
Remove, let cool slightly, and serve.
Sweet Marinated Lotus Roots
Ingredients
• 14 oz (400 g) fresh lotus roots
• 7 tbsp (100 g) granulated sugar
• 1/4 tsp green preserved plum, shredded (substitute candied green cherry)
• 1/4 tsp red preserved plum, shredded (substitute candied red cherry)
Directions
slices.
2.Blanch in boiling water for 1 minute, rinse under cold water and drain well. Place
on a serving dish and sprinkle with the sugar and the preserved plums or cherries.
Note:This easily-prepared dish of crunchy lotus roots is a popular summer
refreshment.
Ginger Date Wontons
Since versatile wonton wrappers have a neutral flavor they go perfectly with sweet
ingredients, too. I like to serve them warm with a scoop of vanilla ice cream, but they're
equally delicious enjoyed at room temperature. Makes: 24 wontons
Ingredients
• 1/3 cup chopped walnuts or almonds
• 8 Medjool dates, pitted and coarsely chopped
• 4 tablespoons chopped crystallized ginger
• 1 tablespoon grated lemon peel
• 2 teaspoons butter, softened
• 24 wonton wrappers
• Cooking oil for deep-frying
Directions
1. Combine filling ingredients in a bowl; mix well.
2. Make each wonton: Place 1 teaspoon filling in center of a wonton wrapper;
keep remaining wrappers covered with a kitchen towel to prevent them from
drying out. Brush edges of wrapper with water and fold wrapper in half to
form a triangle. Pinch edges to seal. Pull two opposite corners together,
seal. Cover filled wontons with a clean dry towel.
Cooking:
1. In a wok, heat oil for deep-frying to 350°F. Deep-fry wontons, a few at a time,
turning occasionally, until golden brown, 2 to 3 minutes. Remove with a
slotted spoon and drain on paper towels. Serve hot or at room temperature.
Chinese Sticky Cake (Nian Gao)
Number of Servings: 16 Prep Time: 1 hour Skill Level: Easy
Ingredients 3/4 cup water
1/2 cup brown sugar
1 1/4 cups glutinous rice flour
1 egg
2 tablespoons milk
1/2 cup chopped dates (preseved plums, jujubes or candied orange peel can be used instead)
Instructions: 1. In a small pan, boil water.
2. In a mixing bowl, add brown sugar and stir in boiling water to make a syrup. Let cool.
3. Add flour, egg and milk and stir to blend.
4. Knead the dough until smooth, then mix in chopped sweets.
5. Pour batter into a lightly greased 7" shallow cake pan.
6. Steam for about 45 minutes, or until edges move away from the pan.
7. Let cool before unmolding. Serve in thin slices.
Helpful
Hints:
This steamed fruit cake is a favorite for Chinese New Year.
Chinese Crullers
Ingredients
• 1 teaspoon salt
• 3/4 teaspoon alum
• 1 teaspoon baking soda
• 3/4 teaspoon ammonium bicarbonate
• 7/8 cup water
• 2 cups all purpose flour
• 8 cups oil for deep-frying
Directions
Place salt, alum, baking soda, and ammonium bicarbonate in a mixing bowl. Add water
and stir until thoroughly dissolved. Add flour. Stir with chopsticks to make the dough
soft and smooth.
Knead the dough until it is elastic.
Cover and let stand at least 4 hours.
Remove dough and stretch it into a long strip, 1/3-inch thick and 2 inches wide.
Sprinkle with a little flour.
Using a knife or cleaver, cut dough into 20 strips 1/2-inch wide. Pick up a strip from the
end with a spatula, turn it around and place it directly on top of the next strip (10
pieces).
Lay a chopstick on top of these double strips. Press down. Repeat process with
remaining pieces.
Heat oil for deep-frying. Pick up one double strip. Hold the two ends and stretch it until
it is 9 inches long.
Drop into hot oil. Turn dough on both sides continuously with chopstick until it is
golden brown and expands. Remove and drain. Repeat with other strips.
May be prepared in advance and refrigerated or frozen. Before serving, thaw, if
necessary, and reheat in oven at 400 degrees for 5 minutes.
Fortune Cookie
Ingredients
:
• 1 egg white
• 1/8 teaspoon vanilla extract
• 1 pinch salt
• 1/4 cup unbleached all-purpose flour
• 1/4 cup white sugar
Directions
:
Preheat oven to 400 degrees F. Butter a cookie sheet. Write fortunes on strips of paper
about 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets.
Mix the egg white and vanilla until foamy but not stiff. Sift the flour, salt, and sugar
and blend into the egg white mixture.
Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie
sheets. Tilt the sheet to move the batter into round shapes about 3 inches in diameter.
Be careful to make batter as round and even as possible. Do not make too many,
because the cookie have to be really hot to form them and once they cool it is too late.
Start with 2 or 3 to a sheet and see how many you can do.
Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the
outer edge of the circle. The center will remain pale. While one sheet is baking, prepare
the other.
Remove from oven and quickly move cookie with a wide spatula and place upside down
on a wooden board. Quickly place the fortune on the cookie, close to the middle and
fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull
the pointed edges down, one on the inside of the cup and one on the outside. Place
folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm.

Deep-Fried Watermelon

Ingredients
• 1 watermelon, about 10 lb
• 7 tbsp (100 g) cornflour
• 11 tbsp (100 g) flour
• 2 eggs whites, beaten
• 7 tbsp cornstarch (cornflour)
• 3 cups (750 ml) vegetable oil for deep-frying; uses about 3 1/2 oz (100 ml)
Directions
1.Cut the watermelon in half and scoop out the pulp. Remove any seeds from the
pulp and cut the pulp into. diamonds. Coat with the flour. Mix the egg whites with
cornstarch and a little water into a batter.
2.Heat the oil in a wok over high fire to about 250oF(120oC), or until small bubbles
appear around a 1 inch (2 cm) cube of day-old bread dropped into the oil. Dip the
watermelon pieces in the batter and add to the oil. Deep-fry until the coating
becomes firm. Turn off the heat and continue to deep-fry the watermelon until light
brown. Remove, drain well, sprinkle with the sugar, and serve.

Sweet Potatoes in Syrup

Ingredients
• 1 lb (500 g) sweet potatoes
• 2 cups (500 ml) vegetable oil for deep-frying; use about 3 1/2 oz (100 ml)
• 5/8 cup or 10 1/2 tbsp (150 g) sugar
• 2 tbsp (50 g) honey
• 2 tbsp cornstarch (corn flour), dissolved in 2 tbsp water
• 2 oz (50 g) haw jelly, diced
Directions
1.Wash and peel the sweet potatoes. Cut into 2 1/2 by 3/4 inch by 3/4 inch (6 cm by 2
cm by 2 cm) strips.
2.Heat the oil in a wok to 350oF(175oC), or until a 1-inch (25 mm) cube of day-old
bread browns in 1 minute when dropped into the oil. Add the sweet potatoes, and
deep-fry until brown.
3.Pour out the oil and add 9 oz (250 ml) of water to the wok. Add the sugar and
cook, stirring, until it dissolves. Then add the honey and cornstarch. Cook, stirring,
until thickened. Add the sweet potatoes and stir so each piece is coated with the
syrup. Place on a plate, sprinkle with the haw jelly, and serve.

Creamy Baihe

Ingredients
• 14 oz (400 g) fresh Baihe, a plant related to the lily family; the dried white
petals are eaten
• 7 oz (200 ml) milk
• 5 tbsp (75 g) sugar
• 2 tsp sesame oil
• 2 tbsp cornstarch (corn-flour) dissolved in 2 tbsp water
Directions
1.Break the flower petals off the stems and wash. Blanch the petals twice in boiling
water and drain.
2.Pour the milk into a wok and add the sugar, sesame oil, flower petals, and
cornstarch. Heat the wok, bring to a boil and stir for several times and remove. The
cooking must be done quickly and carefully to prevent the dish from sticking to the
wok.

Almond Cookies

Ingredients
• 1 cup shortening
• 3/4 cup sugar
• 2 eggs
• 1 tablespoon almond extract
• 2-1/4 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup blanched almond halves
• 1 egg beaten
Directions
In a large bowl with electric beaters, cream the shortening and sugar. Beat in the
eggs, one at a time, and mix well. Add the almond extract.
In another bowl, sift together the flour, baking soda, and salt. With a wooden spoon,
gradually stir the flour mixture into the shortening. The dough should be fairly
firm. Divide the dough in half and roll each into a log, about 1-1/2 inch in diameter.
Wrap in waxed paper and refrigerate for 4 hours.
Preheat the oven to 375 degrees F. Cut the dough crosswise into 1/4 inch thick slices.
Place cookies on an ungreased cookie sheet. Top each cookie with an almond half.
Brush cookies lightly with beaten egg. Bake for about 10 minutes, or until light
golden brown.

Peaches in Sweet Glaze

Ingredients
• 1 1/2 lb (750 g) peaches
• 2 tbsp (50 g) honey
• 10 tbsp (100 g) sugar or to taste
Directions
1.Halve the peaches and remove the pits. Place in a heat-proof bowl and steam until
tender and cooked through. Peel and cut each half again. Let cool.
2.Bring 5 cups (1,250 ml) of water to a boil. Stir in the sugar and honey and boil
until the syrup thickens. Pour over the peaches, let cool slightly, and sever.

Chinese Yams in Syrup

Ingredients
• 1 1/2 lb (750 g) Chinese yams
• 2 oz (50 g) cucumber, diced
• 1 1/3 cups (300 g) sugar
• 2 oz (50 g) haw jelly, diced
• 2 tsp (50 g) honey
• 1 tsp sesame oil
• 1 tsp preserved osmanthus flowers (optional)
Directions
1.Wash and peel the yams and cut into 1 inch (26 mm) sections. Set aside.
2.Heat the oil and 3 1/2 tsp (50 g) sugar in a wok over a low fire, stirring until melts
into a yellow syrup. Stir in the yam sections. Add 3 cups (750 ml) of water, the
remaining 1 cup (250 g) sugar, the honey and the osmanthus flowers. Simmer over
low heat until the yam is very tender and the syrup thickens. Place in a dish,
sprinkle with the haw jelly and cucumber dice, and serve.

Apples in Spun Syrup

Ingredients
• 1 lb (500 g) firm, slightly tart apples
• 1 egg
• 3 1/2 oz or 11 tbsp (100 g) flour
• 2 cups (500 ml) vegetable oil for deep-frying; use about 4 1/2 oz (130 ml)
• 1/2 cup (125 g) rock sugar or granulated sugar
• 1 tbsp sesame oil
Directions
1.Peel the apples and cut into diamond-shaped pieces or wedges. Mix the egg and
flour into a batter. Coat the apple pieces with the batter.
2.Heat the oil in a wok to about 350oF (175oC), or until a sliver of ginger or a piece
of green leaf sizzles when tossed into the oil. Add the apple pieces and deep-fry 1
minute or until the pieces float to the heat surface. Remove and drain well.
3.Pour all the oil out of the wok. Add 1 cup of boiling water and the rock sugar.
Bring to a boil, them turn the heat to low and cook, stirring constantly, until the
syrup spins a thread. Add the apple pieces. Turn and toss carefully so each piece is
covered with the syrup. Remove and serve immediately, before the syrup hardens.
Sprinkle with the sesame oil. Dip each piece of apple into a bowl of cold water to
make it cool enough to eat.

Tangerine Duff

Ingredients
• 3 tangerines
• 5 tsp cornstarch (corn flour) dissolved in 5 tsp water
• 7 tsp (100 g) sugar
• 2 oz (50 g) haw jelly, diced
Directions
1.Peel the tangerines and divide into sections. Remove the strings and seeds and cut
into 1/2 inch (1 cm) dice. Set aside.
2.Pour 5 cups (1,250 ml) of water into a saucepan. Add the sugar and bring to a boil.
Skim off the foam. Add the cornstarch and cook, stirring, until slightly thickened.
Stir in the tangerines. Pour into individual bowls and sprinkle with the diced haw
jelly.

White Fungus with Rock Sugar

Ingredients
• 1/2 oz (15 g) white fungus (tremella)
• 2 egg whites
• 1 1/8 cups (250 g) rock sugar or granulated sugar
• 20 tangerine sections, fresh or canned
Directions
1.Soak the white fungus in warm water for 1 hour. Remove the stems and clean
thoroughly, discarding any discoloured parts. Break the clusters into individual
pieces and let soak in a bowl of fresh water.
2.Heat 3 cups (750 ml) of water in pot and add the sugar. Letting it melt into a
syrup. Beat the egg whites and mix them with a little water. Stir into the syrup and
bring to a boil. Pour the syrup into a heat-proof bowl and add the white fungus.
Cover the bowl tightly, place in a steamer, and steam for 1 1/2 hours or until the
white fungus are very soft and the liquid is thick. Pour into individual bowls and
place tangerines on top of the soup. Serve warm or chilled.

Custard Tarts

This recipe makes about 2 dozen.
Ingredients
All Ingredients should be prepared before you start cooking this will save
time and make cooking the dish easier and more enjoyable.
• 3 cups (750ml) all-purpose flour
• 1 teaspoon (5ml) salt
• 1 cup (250ml) vegetable shortening or lard
• 4 to 6 tablespoons (60 to 90ml) hot tap water
• 3 eggs
• 1/3 cup (80ml) sugar
• 1 1/2 cups (375ml) milk
Directions
1. Combine flour and 1/2 teaspoon (2ml) of salt in mixing bowl. Cut in
shortening until mixture resembles bread crumbs. Mix in enough water to
form a dough ball. Cut in half.
2. Roll out each half on lightly floured surface until 1/8 inch (0.5cm) thick. Cut
12 circles from each half 3 inches (8cm) in diameter.
3. Fit pastry circles into greased muffin cups, pressing sides so they reach rims.
4. Beat eggs. Stir in sugar and remaining 1/2 teaspoon (2ml) salt. Gradually
blend in milk. Spoon about 2 tablespoons (30ml) egg mixture into each
pastry.
5. Bake in preheated 350F (180C) oven until knife inserted in center of custards
comes out clean. 25 to 30 minutes. Remove tarts from pan. Cool on wire
racks.

Stuffed Apples

Ingredients
• 1 lb (500 g) large apples, of uniform size
• 3 1/2 oz (100 g) glutinous rice
• 6 tbsp (85 g) sugar
• 2 tbsp cornstarch (corn flour) dissolved in 2 tdsp water
• 1/2 oz (15 g) walnut meat
• 1/2 oz (15 g) melon seeds, skinned
• 1/2 oz (15 g) raisins
• 1/2 oz (15 g) preserved green plum, diced
• 1/2 oz (15 g) preserved dates, pitted
• 1/2 oz (15 g) preserved melon strips
• 1/2 oz (15 g) preserved tangerine, diced
• 1/2 oz (15 g) preserved apple, diced
• 1/2 oz (15 g) haw jelly, diced
Directions
1.Wash the apples and cut off the tops 1 1/4 inches (3 cm) below the stems. These will be
the caps. Peel and core the apples.
2.Wash the glutinous rice until the water is clear and drain. Put into a heat-proof bowl.
Add 1/2 cup (130 ml) water. Steam for 25 minutes. Mix rice with the walnut meat,
melon seeds, raisins, preserved green plums, dates, melon strips, tangerines, apple, and
4 tbsp sugar.
3.Fill the apples and top with the caps. Fasten the caps on with toothpicks. Place in a
heat-proof dish and steam for 20 minutes, or until tender.
Remove the toothpicks and place the apples in serving dishes. Bring 1 cup of water and
the remaining 2 tbsp sugar to a boil in a saucepan. Add the cornstarch, stirring, until
slightly thickened. Pour over the apples. Sprinkle with the diced haw jelly, and serve.

Chocolate Ginger Lychees

This recipe makes about 2 dozen.
Ingredients
All Ingredients should be prepared before you start cooking this will save time and
make cooking the dish easier and more enjoyable.
• 1 can (20 ounces or 565 g) whole pealed lychees
• 2 ounces (60 g) of preserved candied ginger or candied cherries
• 6 ounces (170 g) of semi sweet baking chocolate (6 squares)
• 1 tablespoon (15 mL) vegetable shortening
Directions
1.Drain lychees. spread round side up between several layers of paper toweling. Let
stand until dry, about 1 hour.
2.Cut ginger or cherries into slivers or tiny pieces. carefully stuff the ginger or cherries
inside the cavities of the lychees
3.Combine chocolate and shortening in a small sauce-pan or in top of a double boiler
over boiling water. cook over low heat, stirring constantly. When chocolate melts,
remove from the heat and cool slightly.
4.Dip each Stuffed lychee in the melted chocolate, coating them completely. Carefully
lift the lychees out of the chocolate and place round side up on wax paper. When
finished dipping the lychees drizzle remaining chocolate over them and make nice
patterns
5.Refrigerate until cold

Egg Roll Skins

Ingredients
• 1 1/2 cup Flour
• 1/2 tsp Salt
• 2 x Eggs
• 1 1/2 cup Water
Directions
1. Combine flour and salt. Beat eggs lightly and blend in.
2. Gradually add water, beating in one direction to make a thin smooth batter.
3. Lightly grease a small skillet, as in step 3 above.
4. Beat the batter again; then pour 2 tablespoonfuls into the skillet, tilting or
rotating the pan so that the batter spreads thinly and evenly over the entire surface.
(Pour any excess batter back into bowl at once to make the skin as thin as possible.)
5. When the dough shrinks away from the sides of the skillet, quickly pick it up (do
not let it brown) and place on a tray. Cover with a damp towel.
6. Repeat process until dough is used up, lightly re-oiling the skillet each time.
VARIATION: In step 1, add 1 tablespoon cornstarch to the flour and salt.

Bao Buns (Basic Recipe)

24 Buns
Ingredients
• 1 package dried yeast or 1 cake fresh yeast
• 1 cup lukewarm water
• 4 1/2 cups flour
• 1/4 cup sugar
• 2 tablespoons Crisco or vegetable oil
• 1/2 cup boiling water
• 2 tablespoons sesame seed oil
Directions
Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with
cloth. Let rise 1 hour, until bubbles appear.
Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until
lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.
Knead dough on lightly floured board until smooth. Put into extra large, greased
bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2
hours.
Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with
second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24
total).
Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles.
Brush with sesame seed oil. Indent middle of circle with chopstick.
Fold circle in half so that it becomes a half moon. Crimp edges tightly with fork.
Place each roll on separate square piece of foil on steamer tray. Cover tray with
towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.
Steam, tightly covered, over briskly boiling water for 10 minutes. Serve with Peking
Duck, Crispy Duck, or with any filling you desire.
May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam
10 minutes.

Almond and Apricot Cookies (Pastini Di Mandorle)

Yield > 36
Keys : Nuts Italian Italy European Mediterranean
Ingredients :
125 gm butter softened
200 gm caster sugar
1 med egg beaten
4 dsh almond essence
250 gm plain flour
1 tsp baking powder
1 tbl milk
50 gm blanched almonds finely
chopped
2 tbl apricot jam
Method :
• Cream the butter and sugar together until light and fluffy
then beat in the egg and almond essence.
• Sift the flour and baking powder together and stir into
the mixture with enough milk to form a smooth paste.
• Roll teaspoonfuls of the mixture into balls.
• Roll in chopped almonds and place well apart on a
greased baking sheet.
• Make a deep dent in the centre of each and fill with jam.
• Bake in a preheated moderately hot oven 200 degrees C
(400 degrees F) Gas Mark 6 for 12 to 15 minutes until golden.
• Leave for 5 minutes then transfer to a wire rack and
leave until cold.
• Store in an airtight tin.
• Makes about 36

Almond Marzipan Cream (Frangipane)

Yield > 6
Servings
Keys : Desserts Nuts Italian Italy European Mediterranean
Ingredients :
3 x Eggs
3 oz (3/4 cup) all purpose flour
2 cup Milk
4 oz (1/2 cup) sugar
6 oz (3/4 cup) ground almonds
Method :
• You will need 2 bowls, a saucepan, and a baking dish.
Beat the eggs together. Mix the flour with a little of the milk,
and then stir into the rest of the milk and the beaten eggs.
Cook the mixture over low heat like a custard, whisking
steadily and adding the sugar and the almonds little by little.
When thick, remove from the heat and pour into an oiled
baking dish. When it is cold, cut into squares like Turkish
delight. Serve as a special treat for holidays.