Crockpot Little Smokies
| Ingredients | |||
| 2 | pk | cocktail wieners | |
| 1 | each | medium bottle chili sauce | |
| 1 | each | medium jar grape jelly | |
| Directions: | |||
| Combine in crockpot and cook on low 6 to 8 hours. | |||
Archive forDecember, 2006
Crispy Wontons
| 3/4 lb Ground Pork
8 Chopped Water Chestnuts 1/4 c Chopped Green Onions & Tops 1 tb Soy Sauce 1/2 ts Salt 1 ts Cornstarch 1/2 ts Grated Fresh Ginger Root 1 lb Wonton Skins Vegetable Oil For Frying Catsup Hot Mustard Sweet & Sour Sauce Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger iin medium bowl; mix well. Place 1/2 teaspoon pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten one corner with water. Overlap opposite corner over moistened corner; press firmly. Heat oil in wok or large saucepan over medium-high heat to 375oF. Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy. Drain on paper towels. Serve warm with catsup and hot mustard or sweet & sour sauce, as desired. Typed by Syd Bigger. |
Crispy Meat and Seafood Roll
| —–BASKET GARNISH (OPTIONAL—– 1 ts Sesame oil
6 sm Crabs 150 g Potato Cornstarch Cooking oil ——-FILLING————- 100 g Shelled prawns 100 g Raw chicken meat 100 g Water chestnuts (or canned -water chestnuts, or celery) 100 g Soaked sea cucumber -(optional) 100 g Mushrooms ———–SEASONING MIXTURE——- 1 tb Chinese yellow wine (or -sherry) 1 tb Cornflour 1 ts Sesame oil 1/4 ts Salt 1/4 ts Sugar ———LEGS——— 50 g Bamboo shoots (or carrots) 300 g Pork caul lining (or bean -curd skin, or edible rice -paper) 100 g Chinese cured ham 10 g Coriander (12 sprigs) ————-COATING——- 4 Egg whites 1 tb Cornflour 2 tb Water ——–SWEET SAUCE——- 1 tb Hoisin (barbecue) sauce 1/2 c Water Here’s another of the Winners series. This one might be a bit time consuming, buy there aren’t any really exotic ingredients and, unless you get into garnishing it the way it shows in the book, not too much hassle. These are “mock” chicken legs++a minced mixture of meat and seafood rolled up and deep fried. I’d use the rice paper option for wrappers as they are readily available, at least around here. The basket garnish is an incredibly fussy little number actually woven from strips of potatoes. I’d use the two seive potato nest trick for that part if I bothered at all. The small crabs that go into the basket really are small crabs++ about two inches across the shell. They look neat, but add nothing to the dish aside from that. Establishment. Bui Hang Village Restaurant hotel Miramar) UG/F., Princess Wing, Hotel Miramar, 130 Nathan Road, @Tsimshatsui, Kowloon. Chinese Cuisine Practical Class Platinum Award - Meat “South of the Yangtse River Crispy Leg” sounds prosaic in English, but to a Chinese the geographic description has many happy associations++ scenic beauty, ancient traditions, a land where poets found peace. The promise of crispy legs in the dish evokes the image of Cantonese favorite - crispy chicken drumsticks yet the diner senses that there is a surprise treat in the dish. 1. Optional basket garnish: Steam crabs and put aside. Form potatoes into basket shapes. This can be done by peeling them into long strips, which are then interwoven’, and sealed with cornstarch paste. Deep-fry baskets over medium flame until golden. 2. Slice all filling ingredients at an angle, and cut into dia- mond shapes (which creates a better texture). Season with seasoning mixture. 3. Slice bamboo shoots into 12 strips each 5 cms long and 0.5 cms wide. 4. Divide pork caul lining into 12 triangular pieces (large enough to wrap “legs”). Cut ham into 24 strips. On to each pork caul lining lay one sprig of coriander, 2 strips of ham, and 1/12 of the diamond-cut filling ingredients. Place one strip of bamboo shoot on top, with half of it left outside wrapping. Fold and mould each filled pork caul lining into leg shape. 5. Mix coating ingredients with 2 tbs water, and coat each “leg” with the paste. 6. Mix Hoisin sauce with water, and simmer till thickened. To cook Carefully slide “legs” into medium-hot oil (sufficient to deep-fry all twelve at same time), with folded “leg” ends facing centre of wok. Deep-fry for 3 minutes, then increase heat a little and continue deep- frying for a further 3 minutes. To present 1. Lay “legs” on a paper doily in serving dish, arranging the potato baskets and crabs as a central garnish. 2. Serve the Hoisin sauce mixture on the side. From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 27 1992. |
Crispy Chicken Nuggets
| ————-INGREDIENTS——- Vegetable oil for frying 1/2 c Milk
1/4 c Flour 1/4 c Grated Parmesan cheese 1 ts Paprika 1/2 ts Oregano 1/4 ts Dry mustard 2 1/2 lb Chicken breasts, skinless -boneless, 1 inch pieces 1. In a large frying pan or deep fat fryer, heat 1 inch of oil to 350F. 2. Meanwhile, put milk in a bowl. In a paper bag, mix together flour, parmesan cheese, paprika, oregano, and mustard. First dip chicken pieces in milk, then place about a dozen pieces of chicken at a time in a gab and shake to coat. 3. Fry chicken in hot oil in batches without crowding, turning occasionally for about 5 minutes, until crisp and golden brown. Drain on paper towels. Serve hot. From: 365 Ways to Cook Chicken |
Crispy Bean Curd Cubes with Peanut Dipping Sauce
| 3/4 lb Bean curd (tofu)
- cut into 1-inch cubes 1 1/4 c Peanut oil; for deep-frying ———–SAUCE——— 1 oz Roasted peanuts 1 tb Sugar 2 tb Water 2 ts Chinese white rice vinegar -OR- cider vinegar 1 tb Finely chopped cilantro 1/2 ts Salt 1/2 ts Chili oil Combine the sauce ingredients together in a small bowl and set aside. Heat the 1 1/4 cups oil in a deep-fat fryer or a large wok until it almost smokes. Deep-fry the bean curd cubes in two batches. When each batch of bean curd cubes is lightly browned, remove and drain well on paper towel. Arrange the bean curd cubes on a platter and serve the peanut sauce separately as a dipping sauce. Source: Asian Vegetaraian Feast - by Ken Hom |
Crisp-Fried Pasta Nibbles
| Pasta, in desired shapes Oil for deep frying Garlic salt * *Note: Another seasoned salt may be used instead of garlic salt. Cook pasta in boiling salted water until almost tender. Drain and pat dry on paper towels. Heat oil in deep saute pan or heavy skillet to 375F. Add pasta, a few pieces at a time, to hot oil and fry until lightly browned and crisp. Drain on paper towels and sprinkle with garlic salt. Serve immediately, or cool then store in airtight container. Makes 12 servings per pound of pasta |
Crisp Split Peas
| 1 c Yellow split peas
2 ts Baking soda Vegetable oil — for deep-frying 1/2 ts Chili powder 1/2 ts Ground coriander 1 pn Ground cinnamon 1 pn Ground cloves 1 ts Salt Rinse and sort the peas, then place in a large bowl and add enough cold water to cover. Stir in baking soda. Let soak overnight. Drain peas, rinse several times in cold water and drain thoroughly. Let stand at least 30 minutes, then spread out on paper towels and let dry thoroughly. In a deep, heavy saucepan, heat about 2 inches of oil to 350 F (180 C) or until a 1-inch bread cube turns golden brown in about 65 seconds. Add peas, a portion at a time, and cook until golden. (Be careful when cooking peas; even when completely dry, they often cause oil to bubble to top of pan.) Remove peas from hot oil with a slotted spoon and drain on paper towels. Turn cooked peas into a small bowl. Sprinkle with chili powder, coriander, cinnamon, cloves and salt; mix to coat peas with spice mixture. Cool completely; store in an airtight container until ready to serve. Makes about 1-3/4 cups. Source: The Book of Appetizers by June Budgen (HP Books/Price Stern Sloan) Typographical errors courtesy of: Karen Mintzias |
Crisp German Meatballs
| 1/2 lb Grd pork sausage
1/4 c Onion, chopped 1 cn 16 0z saurkraut, drain -& chopped 2 tb Breadcrumbs,dry & fine 1 pk Cream cheese, soften 2 tb Parsley 1 ts Prepared mustard 1/4 ts Garlic salt 1/8 ts Pepper 1 c Mayo 1/4 c Prepared mustard 2 x Eggs 1/4 c Milk 1/2 c Flour 1 c Breadcrumbs, fine Veg. oil Combine sausage & onion in a lg pan; cook til sausage is browned, stirring for it to crumble. Drain well. Stir in kraut & 2 T breadcrumbs. Combine c. cheese & next 4 ingredients in lg bowl; add sausage mixture, stirring well. Cover & let stand for 2 hrs. Combine mayo & mustard; set aside. Combine eggs & milk in sm bowl; set aside. Shape sausage mixture into 3/4″ balls; roll in flour. Dip each ball in reserved egg mixture;roll balls in 1 c breadcrumbs. Pour oil to a depth os 2″ into d, oven; heat to 375 deg. Fry, a few at a time, 2 min or til golden brown. Drain on paper towel. Serve with mayo mixture. Yields 5 doz |
Crisp Cooked Vegetable Appetizer
| 4 sm Green bell peppers, grilled,
– skinned & rinsed 4 ea Tomatoes, skinned & seeded 1/2 lg Spanish onion 2 sm Eggplants, trimmed 4 sm Zucchini, trimmed Olive oil 2 ea Garlic cloves, chopped 2 ts Sweet red pepper Salt & black pepper 2 sm Hot red peppers, sliced ——————-TO SERVE———– Olive oil Lemon juice Lettuce leaves 2 tb Italian parsley, chopped Seed & core the peppers. Cut peppers, tomatoes & onions into cubes. Cut eggplants & zucchini into 1/2″ cubes. Wash, drain & saute in 6 tb olive oil along with the garlic, sweet pepper, salt & black pepper, until slightly softened. Add green peppers & onion & a little more oil if necesary & stir & cook over a low heat until the vegetables are tender but crisp. Add tomatoes hot peppers, toss once & remove pan from heat. Let cool. Sprinkle with olive oil & lemon juice & pile high on the lettuce leaves. Sprinkle each portion with parsley & serve. |
Crisp Asparagus In Oyster Sauce
| 6 c Chicken broth, clear or
-2 chicken bullion cubes -disolved in 6 c water 2 T Oil 1 lb Asparagus; break off tough -ends 2 T Rendered chicken/duck fat 2 t Seasame seed oil —–SAUCE MIXTURE (MIX IN BOWL——– 3 1/2 T Oyster-flavored sauce 1 T Water 1 T Pale dry sherry 1. Bring chicken broth to a rapid boil. Add oil and asparagus. Cook in broth for about 2 minutes. Turn off heat. Let asparagus remain in the broth while you prepare the sauce. 2. Heat chicken or duck fat in a small saucepan. Stir in sauce mixture and cook over low heat until it foams. Add sesame seed oil. Turn off heat. 3. Drain asparagus and arrange on a serving platter. Pour sauce over asparagus. Serve hot. NOTE: Asparagus may be cut into 1 1/2″to 2″ lengths. |
