HOT ORANGE PUDDING (HSI-MI-CHU-KENG)
Posted for the World Tour 2005 RecipeZaar event. I haven't tried this recipe yet. The source is the Time Life Foods of the World Series "The Cooking of China". Please note that the recipe requires advance preparation of at least 4 hours.
Provided by PanNan
Categories Dessert
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cover the tapioca with 1/2 cup of cold water in a small bowl. Let soak at least 4 hours.
- Peel the orange and remove the white membrane. Cut the orange meat into small pieces.
- Combine 2 cups cold water with sugar in a sauce pan. Bring to a boil over high heat, and stir until the sugar is dissolved.
- Drain the tapioca and slowly pour it into the saucepan, stirring constantly. Cook over medium heat, continually stirring, for 2 minutes, or until the pudding thickens.
- Stir in the orange pieces, and bring to a boil again.
- Serve hot.
Nutrition Facts : Calories 138, Fat 0.1, Sodium 3.1, Carbohydrate 34.8, Fiber 1.3, Sugar 17.4, Protein 0.5
HOT APPLE PUDDING
Make and share this Hot Apple Pudding recipe from Food.com.
Provided by chef Nic
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix first seven ingredients together in a casserole dish.
- For the sauce:
- In a small bowl mix the brown sugar, butter, and boiling water together.
- The boiling water should be enough to melt the butter.
- Pour sauce over apple mixture and bake uncovered for 40 minutes at 375°F.
CARROT LATKES
Another take on this favorite Hanukkah tradition. This recipe is posted for the World Tour 2005 RecipeZaar event. I haven't had a chance to try these yet, but know I will enjoy them. The source is The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchens. This particular recipe was contributed by Abe Koblin, Dayan Group, Baltimore Hadassah.
Provided by PanNan
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Clean, scrape, and grate carrots. Transfer to a large sieve, and press against them to drain any liquid. Allow to drain for approximately 10 minutes.
- Beat eggs in a large bowl. Add drained carrots, the finely chopped scallion, garlic, salt and pepper to taste. Mix, and add enough matza meal so that the mixture is pretty firm when shaped into a pancake.
- Heat oil in skillet over medium heat. Using about 2 tablespoons of the carrots mixture for each, drop the latkes into the hot oil and fry until golden brown on both sides. Remove from skillet and drain on paper towels.
- Serve, garnishing with sour cream and chopped scallions.
Nutrition Facts : Calories 437.5, Fat 35.8, SaturatedFat 7.7, Cholesterol 108, Sodium 140.8, Carbohydrate 24.4, Fiber 3.8, Sugar 6.8, Protein 6.3
COLCANNON SOUP
This is posted for the World Tour 2005 event. I haven't tried it yet, but it looks wonderful. The source is the Irish Heritage Cookbook by Margaret M. Johnson. The author credits chef Gerry Galvin, of Drimcong House in Moycullen (County Galway).
Provided by PanNan
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium heat. Stir in cabbage, potatoes, and leeks. Cover and cook until barely tender (about 10 minutes).
- Add stock and bring to a boil. Cover, then reduce heat to a simmer, and cook until the vegetables are soft (about 15 minutes). Season with salt, pepper, and nutmeg.
- Transfer mixture to a blender or food processor in batches and process until smooth (or use an immersion blender). Note: the recipe can be made ahead up to this point.
- Return to the same saucepan and whisk in the half and half.
- Serve hot.
Nutrition Facts : Calories 357, Fat 16.3, SaturatedFat 9.2, Cholesterol 45, Sodium 399.2, Carbohydrate 44.3, Fiber 4.1, Sugar 8, Protein 10.2
UKRAINIAN HONEY CAKE
Posted for the World Tour 2005 RecipeZaar event. I haven't had time to try this yet. I was intrigued with how quick and simple it is, and the fact that I always have these pantry staples on hand. The source is the Time Life Good Cook series "Cakes", originally from the British columbia Women's Institutes Adventures in Cooking. The cake requires one day of standing before serving.
Provided by PanNan
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 F, and butter and flour a 7" cake pan.
- Beat honey until frothy. Add eggs, flour and baking powder.
- Pour into prepared cake pan. Bake for 15 minutes and check the cake. When done, it will shrink slightly from the pan. Continue baking for 5 minutes if it isn't ready yet. (continue if it needs more time).
- Turn it out of the pan while still hot, and let cool on a rack. Store in an airtight container for a day before serving.
Nutrition Facts : Calories 333.6, Fat 3.5, SaturatedFat 1.1, Cholesterol 124, Sodium 110.7, Carbohydrate 70.8, Fiber 1, Sugar 46.6, Protein 7.6
PICCATA MILANESE
I'm posting this recipe for the World Tour 2005, but I have never tried this recipe, sounds great anyway!
Provided by Maiumlteacute G.
Categories Veal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a skillet and glaze the onion and the garlic. Add tomatoes, herbs, beef stock, salt and pepper to taste, leave on the heat to reduce the sauce.
- Hit the veal with a hammer until it's very flat.
- Combine half of the parmesan cheese, the breadcrumbs and pepper and salt in a bowl.
- First put the veal in the egg, then in the breadcrumb mixture.
- Boil the spaghetti al dente.
- Meanwhile heat the butter or oil in a large pan and bake the veal schnitzels 2-3 minutes per side.
- Serve spaghetti, veal and sauce on a beautiful plate, decorate with basil and serve with the remaining cheese.
Nutrition Facts : Calories 1019.8, Fat 46.5, SaturatedFat 21.5, Cholesterol 297.5, Sodium 943.9, Carbohydrate 86.8, Fiber 6.4, Sugar 10, Protein 61.7
CAULIFLOWER PIE
This kosher recipe is posted for the World Tour 2005 RecipeZaar event. I haven't tried it yet, but plan to soon. The source is the Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchen - this contribution was from Marc Schwartz, New Haven Hadassah in Connecticut.
Provided by PanNan
Categories Cauliflower
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 F and oil a 9 inch pie plate.
- Separate cauliflower florets and discard the core. Add florets to large pot of boiling salted water. Boil about 15 minutes, until fork tender. Drain and mash.
- Heat 3 tbsp oil in large skillet, and add garlic. Cook over low heat about 1 minute, making sure that garlic doesn't burn. Add mashed cauliflower, salt and pepper (to taste), to the garlic in the skillet. Raise heat to high, and stir mixture until the moisture evaporates. Remove from heat and cool for 15 minutes.
- Stir eggs and flour into cooled cauliflower mixture, and spread evenly into pie plate. Sprinkle top with remaining oil. Bake 30 minutes, until the top just starts to brown.
Nutrition Facts : Calories 172.9, Fat 13.1, SaturatedFat 2.1, Cholesterol 70.5, Sodium 66.1, Carbohydrate 10.5, Fiber 3.6, Sugar 3.5, Protein 5.3
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