Coquilles Saint Jacques

Coquilles Saint Jacques
Book: Betty Crocker's Cookbook, 9th Edition
Chapter: Fish &Shellfish
Makes 6 servings
Prep: 45 min; Cook: 15 min; Broil: 5 min

Coquilles is French for "shell" and can also mean "scallop". Oven-to-table scallop shells (either authentic shells or porcelain reproductions) are available in kitchenware or gourmet food shops, and add a pretty touch.

1 1/2 pounds bay scallops
1 cup dry white wine, nonalcoholic white wine or chicken broth
1/4 cup chopped fresh parsley
1/2 teaspoon salt
2 tablespoons butter or stick margarine
6 ounces mushrooms, sliced (2 cups)
2 shallots, or green onions, chopped
3 tablespoons butter or stick margarine
3 tablespoons all-purpose flour
1/2 cup half and half
1/2 cup shredded Swiss cheese (2 ounces)
1 cup soft bread crumbs (about 1 1/2 slices bread)
2 tablespoons butter or stick margarine, melted

1. Lightly grease six 4-inch baking shells or ramekins with butter. Place in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.

2. Place scallops, wine, parsley and salt in 3-quart saucepan. Add just enough water to cover scallops. Heat to boiling; reduce heat to low. Simmer uncovered about 6 minutes or until scallops are white.

3. Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.

4. Melt 2 tablespoons butter in same saucepan over medium heat. Cook mushrooms and shallots in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender. Remove from saucepan.

5. Melt 3 tablespoons butter in same saucepan over medium heat. Stir in flour. Cook, stirring constantly, until smooth and bubbly; remove from heat.
Gradually stir in reserved liquid. Heat to boiling, stirring constantly; cook and stir 1 minute. Stir in half-and-half, scallops, mushroom mixture and 1/4 cup of the cheese; heat through.

6. Toss bread crumbs and 2 tablespoons melted butter. Divide scallop mixture among baking shells. Sprinkle with remaining 1/4 cup cheese and the bread crumbs.

7. Set oven control to broil. Broil baking shells with tops 5 inches from heat 3 to 5 minutes or until crumbs are toasted.

*2 packages (12 ounces each) frozen scallops, thawed, can be substituted for the fresh scallops.

BEEF TZIMMES WITH BUTTERNUT SQUASH

I saved the note included in this recipe because it was interesting, but somehow I missed the name of whoever sent it.  I would love to give credit because it looks wonderful.

Tzimmes, for the uninitiated, is a sweet, slow-cooked Jewish stew or casserole that usually features root vegetables, honey, cinnamon and prunes but has as many variations as there are Jewish families. Growing up we ate it mostly for Passover or Rosh Hashanah. I've labelled it as a Thanksgiving recipe as well, simply because of the seasonal nature of the ingredients. The word tzimmes is used to refer to "a state of confusion" or "to make a fuss about something" in Yiddish, though from what I've heard it actually originates from the words zum ("to the") and essen ("eating"). Don't quote me on that, I speak only a bissel of Yiddish.


Some of you have made and enjoyed my vegetarian tzimmes recipe. Well, here's a delicious twist for the meat lovers out there. Slightly adapted from this recipe, this tzimmes features tender, slow-cooked beef and sweet butternut squash. It makes a wonderful and filling main dish. I love it! Many thanks to Mirj, who shared this recipe and considers it a family favorite. Es gezunterheyt!

BEEF TZIMMES WITH BUTTERNUT SQUASH

2 lbs boneless lean beef chuck, trimmed of fat
2 Tbsp vegetable oil
1 large onion, chopped
2 large carrots, peeled and cut in 1 inch chunks
1 tsp salt
Freshly ground black pepper, to taste
2 to 2 1/2 cups water
2 lbs butternut squash
2 tablespoons honey
1/2 teaspoon ground cinnamon
1 1/4 cups prunes, pitted and cut in half
Juice of 1 large orange

Cut beef into 1 1/2- 2 inch pieces and pat them dry. Heat 1 tablespoon of oil in a heavy stew pan. Add the beef cubes in 2 batches, browning each lightly on all sides over medium-high heat and removing browned meat with a slotted spoon to a plate.

Add remaining oil and heat it. Add onion and saute over medium heat, until brown, stirring often. Return meat to pan, along with any juices on plate. Add carrots, salt, a generous amount of fresh ground pepper, and enough water to just cover the meat and vegetables. Bring to a boil, skimming fat off the top occasionally. Cover and simmer over low heat, stirring occasionally, for 1.5 to 2 hours, or until the beef is tender.

Peel the squash and cut it in half lengthwise. Remove seeds from cavity and cut squash into 1" cubes. Add honey, orange juice, cinnamon and squash to the stew, pushing the squash pieces into the liquid. Cover and simmer for 10 to 15 minutes, stirring occasionally. Add prunes and cook for an additional 15 minutes or until squash is tender. Adjust seasoning and serve hot.

Asian Oven Pancake

Asian Oven Pancake
Betty Crocker's Bisquick Cookbook
Makes 4 servings

1/3 cup water
2 tablespoons margarine or butter
1/2 cup Original BisquickR
2 eggs
1 tablespoon vegetable oil
1 medium celery stalk, cut into 1/4-inch diagonal slices (1/2 cup)
1 medium carrot, thinly sliced (1/2 cup)
1/3 cup red bell peppers strips
1/2 cup bean sprouts
1/3 cup sliced mushrooms
2 medium green onions, thinly sliced (2 tablespoons)
1 (8-ounce) jar bamboo shoots, drained
1 clove finely chopped garlic
1/4 cup teriyaki sauce baste and glaze (from 12-ounce bottle)
1/4 cup cashew nuts halves

1. Heat oven to 400. Generously grease pie plate, 9 x 1 1/4 inches. Heat water and margarine to boiling in 1-quart saucepan; reduce heat to low. Add Bisquick all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.

2. Beat in eggs, one at a time, using spoon; beat until smooth and glossy. Spread in pie plate (do not spread up sides). Bake 20 to 25 minutes or until puffed and dry in center.

3. While pancake is baking, heat oil in 10-inch skillet over medium-high heat. Cook celery, carrot and bell pepper in oil 2 minutes, stirring occasionally. Stir in bean sprouts, mushrooms, onions, bamboo shoots and
garlic. Cook 1 to 2 minutes, stirring occasionally, until mushrooms are tender. Stir in teriyaki glaze; cook 2 minutes. Spoon over hot pancake.

Sprinkle with cashews. Cut into four wedges. Serve immediately.

French Duck Soup

French Duck Soup
serves:- 4,

Ingredients

* 1 litre or 2 pints of chicken stock
* 8 cloves of garlic, minced
* 75g or 3oz of duck fat
* 2 eggs, separated
* 1 bouquet garni
* salt & pepper
* 4 slices of stale bread toasted
* 75g or 3oz of grated cheese.

Method

* bring the stock to the boil
* fry the garlic in the duck fat, then add to the stock
* add the bouquet garni and simmer for 20 mins
* remove the bouquet garni
* beat the egg whites lightly and add to the soup
* as soon as they have set remove from the heat
* whisk some of the soup with the egg yolks a bit at a time
* then pour into the rest of the soup
* add salt and pepper to taste
* put a slice of the stale, toasted bread in the bottom of the bowl
* cover with grated cheese
* pour on the soup, cut the egg whites into pieces if you like

Jamaican Vacation Sauce Recipe

Jamaican Vacation Sauce Recipe


Great for jerk chicken, fish, and ribs, whether you're grilling them or making them in the oven. It makes me feel like I'm on vacation!

Ingredients

* 1 bacon strip, halved
* 1/2 cup chopped onion
* 2 tablespoons chopped green onion
* 1 tablespoon chopped jalapeno pepper
* 1 cup ketchup
* 1/2 cup chicken broth
* 1/2 cup molasses
* 2 tablespoons cider vinegar
* 2 tablespoons lemon juice
* 1 tablespoon soy sauce
* 1 tablespoon Worcestershire sauce
* 1 tablespoon prepared mustard
* 1 tablespoon minced fresh thyme
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 to 1/2 teaspoon ground cinnamon
* 1/4 to 1/2 teaspoon ground nutmeg

Directions

* In a saucepan, cook bacon over medium heat until crisp. Discard bacon or save for another use. In the drippings, saute the onions and jalapeno until tender. Stir in the remaining ingredients. Bring to a boil. Remove from the heat; cool. Store in the refrigerator. Yield: 2 cups.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Teriyaki Sauce

Teriyaki Sauce


1 cup soy sauce
1 cup salad oil
1/2 cup catsup
4 Tbs. vinegar
6 cloves garlic -- crushed (6 to 8)

This makes about a quart of sauce but it can be doubled or cut in half. This can be saved in a jar for an indefinite period of time. Just combine all the ingredients. Mix well or put in a quart jar and shake well. Pour the desired amount on the meat, let stand for an hour or more and grill or whatever. Delicious!!!

African Peanut Chicken Stew

African Peanut Chicken Stew
serves 5

INGREDIENTS
1 lb boneless skinless chicken breasts (about 4)
1 box Betty Crocker® Chicken Helper® jambalaya
2 tablespoons vegetable oil
2 1/2 cups hot water
1 can (14.5 oz) diced tomatoes with onion and pepper, undrained
1/2 lb sliced fully cooked Polish or kielbasa sausage, if desired
2 tablespoons peanut butter

DIRECTIONS

1. Cut chicken into strips, about 2x1/4 inch. In 3- to 4-quart saucepan, stir chicken and Chicken Seasoning until chicken is evenly coated; stir in oil. (For best results, use saucepan with nonstick finish.)

2. Cook chicken uncovered over medium-high heat about 8 minutes, turning chicken over after 5 minutes, until dark brown on both sides. Stir in hot water, Sauce Mix, uncooked Rice, tomatoes and sausage. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 25 minutes, stirring once, until rice is tender.

3. Stir in peanut butter. Cook about 2 minutes longer, until mixture is thickened. Cover; let stand about 5 minutes or until most of liquid is absorbed.

Calmars en sauce tomate

Calmars en sauce tomate

2 pounds frozen calamari rings (or 3 pounds of fresh, cleaned and sliced)
2 tablespoons olive oil
1 large carrot, diced
2 shallots, chopped
1 onion, chopped
1 garlic clove,chopped
1 can diced tomatoes
1/2 cup dry white wine
1 tablespoon concentrated tomato puree
1 bouquet garni
pinch (or two) of dried cayenne pepper
salt and freshly ground pepper

Defrost the calamari rings, then rinse with cold water and dry them with paper towel.

Heat the olive oil in a skillet and add the carrot, shallots, onion and garlic. Cook, stirring occasionally, for about 10 minutes or until the vegetables are starting to soften.

Add the squid and saute for 3 minutes, stirring frequently.

Add the tomatoes, wine, tomato puree, bouguet garni, cayenne pepper, salt and pepper and stir to combine. Bring to a boil, then turn the heat down low and cover. Cook covered on low heat for 30 minutes.

Serve hot on plain white rice.
Makes 4 to 6 servings.

Bouillabaisse Et Rouille

Bouillabaisse Et Rouille

3 lb assorted white fish *
1/3 cup olive oil
5 garlic cloves -- chopped
5 saffron threads -- (5 to 10)
1 pinch thyme
2 large onions -- coarsely chopped
3 lb clean fish bones **
5 large tomatoes ***
1 bouquet garni ****
2 carrots -- coarsely chopped
2 leeks -- coarsely chopped
1 salt and freshly ground pepper
6 cup water
1 1/4 cup dry white wine
2 lb clams -- washed
1 teaspoon saffron threads
2 teaspoon pernod
2 baguettes (french bread) cut diagonally into thin slices
2 large garlic cloves -- peeled
1 rouille (see recipe)

* such as sea bass, flounder, red snapper, grouper, perch, sole, pike, haddock, and cod. ** (remove fins, skin, etc. and all traces of blood) *** peeled, cored, seeded and chopped. **** 1 bay leaf, 1 thyme sprig, 6 parsley sprigs pinch each of grated orange peel, ground fennel seeds, basil, and oregano.

Provencal fish stew with garlic toast and Red Pepper Mayonnaise Fillet the fish or have your fishmonger do it for you. Save the bones. Cut the fish into 1-in (2.5-cm) chunks. Marinate with 2 tablespoons olive oil, 1 clove chopped garlic, a few saffron threads, and a pinch of thyme for at least 1 hour.

Saute the onions and remaining chopped garlic in 4 tablespoons olive oil for 4 minutes. Add the fish bones, tomatoes, bouquet garni, orange peel, fennel seeds, basil, oregano, carrots, leeks, salt and pepper, and cook covered for 10 minutes. Add the water and 1 cup of the wine and bring to a boil. Simmer uncovered for 30 minutes, using a wooden spoon from time to time to crush the bones. Remove from the heat. Blend the mixture in a blender for a few seconds and then strain it into a soup pot through a fine strainer lined with
cheesecloth. Discard the residue in the strainer. Taste the stock for seasoning. If it tastes a little thin, reduce over high heat for a few minutes until the flavor is more fully developed.

Add the clams and simmer until they just begin to open. Add the fish and the remaining wine and cook at a rolling boil for 10 minutes. Add the saffron threads and continue to cook for another 5 minutes. Taste
and season with Pernod, salt and pepper. Pour into warmed individual bowls.

Meanwhile dry the baguette slices in the oven for a few minutes and then rub them with the whole cloves of garlic. Top the slices of bread with plenty of rouille and float them in the bowls of soup.

Serve immediately.

Michael Roberts writing in the Oregonian FOODday, 1/12/93.Posted by Stephen Ceideburg
Submitted By DALE SHIPP On 04-02-95
Yield: 6 servings

German Apple Pie

German Apple Pie

Prep: 20 min. Bake: 1 hour 5 min.

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 teaspoon vanilla extract
2 to 3 tablespoons ice water

FILLING:

1 cup sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
6 cups sliced peeled baking apples
1 cup heavy cream
Whipped cream, optional

In a small bowl, combine flour and salt; cut in the shortening until crumbly. Add vanilla. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.

For filling, combine the sugar, flour and cinnamon; sprinkle 3 tablespoons into crust. Layer with half of the apples, then sprinkle with half of the remaining sugar mixture. Repeat layers. Pour cream over all.

Bake at 450° for 10 minutes. Reduce heat to 350° bake for 55-60 minutes or until apples are tender. Cool on a wire rack. Store in the refrigerator. Serve with whipped cream if desired.
Yield: 8 servings.

Asian Chopped Steak with Wasabi Mayo Slaw

Asian Chopped Steak with Wasabi Mayo Slaw

For the Wasabi-Mayo Slaw:
1/3 cup low-fat mayonnaise
1 1/2 teaspoons wasabi powder
3 cups packaged coleslaw mix
1/2 cup thinly sliced red bell pepper strips
1/4 cup chopped green onions

For the Asian Chopped Steak:
1 pound ground beef (95 percent lean)
1 tablespoon reduced-sodium soy sauce
1 1/2 teaspoons minced garlic
3 tablespoons reduced-sodium soy sauce (for basting)
4 large romaine or Boston lettuce leaves

To make the Wasabi-Mayo Slaw, mix together mayonnaise and wasabi powder in a small bowl until blended.
Combine coleslaw mix, pepper strips and onions in large bowl. Add mayonnaise mixture; toss to coat slaw evenly.
Cover and refrigerate until ready to use.

Combine ground beef, 1 tablespoon soy sauce and garlic in large bowl, mixing lightly but thoroughly.
Gently shape into four 1/2-inch-thick oval patties.
Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes to medium (160 degrees Fahrenheit) doneness, until no longer pink in center and juices show no pink color, turning occasionally and basting with 3 tablespoons soy sauce.

Place burgers in lettuce leaves; top evenly with Wasabi-Mayo Slaw.
Makes 4 servings.

CARIBBEAN GRILLED CHICKEN

CARIBBEAN GRILLED CHICKEN
Source: dailyrecipe. com

INGREDIENTS:
4 chicken breast halves, skin on, bone in
Salt and freshly ground black pepper to taste
Juice of 2 fresh limes or 1 lemon
2 tablespoons vegetable oil
1/4 cup finely diced bacon
1/2 cup finely chopped onion
1/2 cup thinly sliced green bell pepper strips
1/2 cup finely chopped celery
2 cups diced canned tomatoes and their juices
1 cup chicken stock
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme

DIRECTIONS:

TO GRILL THE CHICKEN: Season the chicken with salt and pepper and marinate in lime or lemon juice for 10 minutes. While this is marinating, heat the grill. Grill for 10 minutes on each side or until just cooked through. Keep the skin on as you grill the chicken to keep it moist. You can take the skin off after cooking. While the chicken is cooking, make the sauce.

TO MAKE THE SAUCE: In a 2-quart saucepan, over medium heat, heat the oil and bacon. When the bacon is brown, add the onion, green pepper and celery and cook, covered, over low heat for 10 minutes or until tender.

Add the tomatoes and their juices, chicken stock, Worcestershire sauce, and thyme and simmer, uncovered, for 10 minutes. Season with salt and pepper to taste.
Yield: 4 Servings.

From Caribbean Cruise, http://groups.yahoo.com/groups/caribbean-cruise

Crisp Pork Tidbits Carnitas

Crisp Pork Tidbits Carnitas
Makes 4 to 6 servings

Small bits of crisp browned pork are served all over Mexico. Most of the typical carnitas (little meats) are still prepared in huge pots of boiling lard, but excellent carnitas can be made at home in a simpler way using
much less fat. (Although for crisp carnitas, it's important for the pork to have some fat.)  Serve with tortillas and some trimmings to make tacos or burritos, such as guacamole, red or green salsa, and shredded lettuce or cabbage.

2 pounds boneless pork shoulder or pork butt
1 teaspoon dried oregano (Mexican variety preferred), crumbled
4 large garlic cloves
1/2 teaspoon salt
Cooking oil or lard (about 2 tablespoons) , if needed

1.Cut the pork into 3/4- to I-inch pieces. Put the pork in a large deep heavy skillet or wide heavy pan. Add oregano, garlic, and salt. Add water to nearly cover the meat with some showing above the surface. Bring to a boil.

2. Reduce heat to medium-low and cook, uncovered, at a simmer, about 45 minutes, or until all the liquid has evaporated. If the meat is still not tender, add a little more water and continue to cook until it is tender. The pork will then start to brown, in the fat that has rendered during cooking.  (If the meat is quite lean, there may not be enough rendered fat for the meat to brown properly, so add some cooking oil or lard.) Fry the meat, stirring frequently, until the pork bits are evenly browned and crisp. The meat is ready to use.

Greek Chicken Fricassee

Greek Chicken Fricassee
PG tested

2 chicken quarters, about 2 1/2 pounds, bone-in, skinned, thighs and legs separated
1/2 cup (scant) olive oil
10 green onions, sliced
1 1/2 cups water
1 cup low-sodium chicken broth
3 celery stocks, chopped
2 teaspoons salt
1/2 teaspoon pepper
2 heads romaine lettuce, cut into 1-inch pieces For the avgolemono
3 eggs, separated
1 tablespoon cold water
Juice of 3 lemons

Put chicken pieces in a large saucepan and cover with water. Boil for 5 minutes. Drain.

In a large skillet, heat the oil over medium heat and brown the chicken. Add the green onions and cook until softened.

Transfer chicken and onions to a stew pot with the water, chicken broth, celery, salt and pepper. Bring to a boil, reduce heat to medium, cover, and cook for 20 minutes. Add lettuce (it will look like too much lettuce at first, but don't worry; it will cook down), and bring to a boil again.

Reduce heat to medium, cover and simmer for another 30 minutes. When the chicken has cooked, turn off heat.

To make avgolemono: In a small bowl, whisk the egg whites with 1 tablespoon cold water and whisk until frothy. Then, whisk in the egg yolks and lemon juice. Stir in 1 to 2 ladles of warm liquid from the chicken to the egg-lemon mixture. This step tempers the egg mixture and prevents it from curdling in the hot stew. Pour the egg-lemon sauce over the chicken and stir gently. Allow fricassee to sit covered on the stove for 15 minutes before serving. Serve over rice.
Serves 4.

-- Adapted from Nancy Gaifyllia's "Lamb Fricassee with Avgolemono" on about.com's Greek food blog
Thursday, March 24, 2011 By Lauren Wadowsky

Asian Pork Tenderloin

Asian Pork Tenderloin
2 Servings

1/2 cup reduced-sodium soy sauce
1 tablespoon minced fresh ginger root
1-1/2 teaspoons sesame oil
2 whole cloves
1 pork tenderloin (3/4 pound)
1/4 cup sesame seeds
1 tablespoon honey
1 tablespoon brown sugar

Directions

In a large resealable plastic bag, combine the soy sauce, ginger, sesame oil and cloves. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight.

Drain and discard marinade. Place sesame seeds in a shallow dish. Roll pork in sesame seeds and place in a 13-in. x 9-in. baking dish coated with cooking spray. Drizzle with honey; sprinkle with brown sugar.

Bake, uncovered, at 425 for 20-30 minutes or until a meat thermometer reads 160.
Yield: 2 servings.

Hungarian Stuffed Red Bell Peppers

Hungarian Stuffed Red Bell Peppers

6 Medium Red Bell Peppers
2 Tbsp Freshly Rendered Lard -- Or Oil
3 Cloves Garlic -- Crushed
1 Medium Yellow Onion -- Finely Chopped
1/2 Cup Chopped Parsley
1/4 Cup long grain rice
1 1/2 Cups Chicken Stock
1 Lb Finely Ground Pork, Veal Or Chicken
1 1/2 Tbsp Hungarian Paprika
1 Egg
Salt And Freshly Ground Pepper -- To Taste
2 Cups Paprika Grave -- * See Note

Cut off the very top part of the peppers. Chop the pepper tops finely, omitting the stems, and save for the filling. Seed and core the peppers; set aside. Heat a large covered frying pan and add the lard or oil.

Sauté the garlic, onion and reserved chopped pepper tops until tender. Add the parsley and rice, and sauté for a few minutes. Add 1/2 cup of the chicken stock; cover and simmer for 10 minutes. Allow to cool. In a
large bowl combine the ground meat, paprika, egg,salt and pepper-rice mixture. Mix very well.

Fill the peppers just to the top, but don't pack too firmly because the rice will expand during cooking. Place the filled peppers in a Dutch oven and add the remaining 1 cup chicken stock to the bottom of the pot. Cover and simmer very gently for 45 minutes, keeping the temperature very low or the peppers will break.

Move the peppers about the pot a few times during cooking to prevent sticking. Pour the paprika gravy over the peppers; cover and simmer for 20 more minutes. Enjoy. Marilyn.

Asian Chicken and Egg on Rice

Asian Chicken and Egg on Rice

5 1/2 oz. short-grain rice
1/2 cup dashi stock
1 tbsp. superfine sugar
1 tbsp. mirin
3 tbsp. soy sauce
2 boneless chicken breasts, diced
1 med. onion, sliced
1 egg, beaten
Watercress, to garnish

Rinse and boil the rice according to pkg. directions.
Bring the dashi stock, sugar, mirin and soy sauce to the boil in a skillet.
Add the chicken and onion. Simmer for about 8 min. or until the chicken is cooked through.
Pour over the egg, letting it set on top of the chicken without stirring.
When the egg has set; sprinkle on some watercress as a garnish. Serve the mixture on top of the serving of rice.

Thai sweet sticky rice with mango, "Khao Neeo Mamuang"

Thai sweet sticky rice with mango, "Khao Neeo Mamuang"
A very sweet treat you'll absolutely love. Be sure to start with a mango that's nice and ripe, with a slight give to the touch. The flesh should be bright and yellow.

Ingredients

2 cups sticky rice
2 cups coconut milk
1 cup sugar
1/2 teaspoon salt
3 ripe mangoes, cut into thick slices
1 tablespoon toasted sesame seeds
1 tablespoon tapioca starch
1 tablespoon sugar
1/4 teaspoon salt

Method

Prepare the 2 cups sticky rice as per our detailed instructions. While sticky rice is steaming, mix together 1.5 cups coconut milk, 1 cup sugar, 1/2 teaspoon salt and bring to a boil. Set aside to cool (for a more fancy preparation, you can strain the coconut milk in a cheesecloth before setting to cool, but this is not necessary). Immediately after sticky rice is cooked, and still hot, put it into the coconut sauce and stir together well. Cover for 1 hour and let cool.

Topping

Mix 1/2 cup coconut milk with 1/4 teaspoon salt, 1 tablespoon sugar and the tapioca starch. Bring to a boil.
Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and sprinkle with the toasted sesame seeds. Enjoy!

Asian Chicken and Slaw

Asian Chicken and Slaw
Servings: 4

Ingredients

1-1/4 pounds ground chicken
3 cloves garlic, minced
2 green onions (including some green), finely chopped
1 tablespoon grated fresh ginger
1 can (8 ounces) water chestnuts, drained and chopped
2 tablespoons dark Asian sesame oil
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon salt
1/4 teaspoon black pepper
1 package (16 ounces) shredded coleslaw mix
1/4 cup beef broth

Directions

1. Combine chicken, 2 cloves garlic, green onions, 2 teaspoons ginger, half of water chestnuts, 2 teaspoons sesame oil, 2 tablespoons soy sauce, hoisin sauce, 3/4 teaspoon salt and pepper in a medium- size bowl. Shape into patties.

2. Heat remaining 2 teaspoons sesame oil in a large non-stick skillet over medium-high heat. Add patties and cook 4 minutes per side or until internal temperature registers 165 degrees F on an instant
thermometer. Remove to a serving platter and keep warm.

3. Add remaining garlic, water chestnuts, soy sauce and salt to skillet, along with coleslaw mix. Cook over medium-high heat 7 minutes. Add broth, cover and cook 3 minutes or until tender. Serve slaw alongside patties.
Source: Family Circle's "All-time Favorite Recipes"

Asian chicken with Pasta

Asian chicken with Pasta

Ingredients:

1/2 pound uncooked angel hair pasta
1 pound chicken tenderloins, cut into 1-inch cubes
1/3 cup prepared balsamic vinaigrette
1/3 cup prepared Italian salad dressing
1 package (12 ounces) broccoli coleslaw mix
1/2 pound sliced fresh mushrooms
3/4 cup julienned sweet red pepper
1/2 cup sliced onion
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:

Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in vinaigrette and salad dressing until no longer pink. Remove and keep warm.

In the same skillet, saute the coleslaw mix, mushrooms, red pepper and onion until tender. Add the seasonings. Stir in the chicken; heat through.

Drain pasta. Add to chicken mixture; toss to coat.
Yield: 6 servings.