SUKIYAKI....

Ingredients:

• 1 pound thinly sliced beef * It tastes better if the beef slices are very thin.
• A handful of shirataki noodles (made from yam cakes) or cellophane noodles
• 7-8 shiitake mushrooms
• 1 block enoki mushrooms
• 1 medium negi
• 1/2 Chinese cabbage
• 1 yaki-dofu (grilled tofu)
• For sukiyaki sauce:
• 1/3 cup soy sauce / 3 tbsps sake (Japanese rice wine) / 5 tbsps sugar / 3/4 cup water
• For dipping: 4 eggs

Preparation:

Cut all ingredients into bite-sized pieces. Arrange all ingredients on a large plate and place the plate at the table. Mix soy sauce, sake, sugar, and water to make sukiyaki sauce. Set an electric pan or a skillet at the table. *After this point, everything is done at the table as you eat. Heat a little oil in the pan. Fry some beef slices, then pour sukiyaki sauce in the pan. Add other ingredients when the sauce starts to boil. Simmer until all ingredients are softened. Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat. As the liquid boils away, add more sukiyaki sauce.

ODEN

Oden is a Japanese one-pot dish in which ingredients are slowly simmered in soy sauce based soup. It's a typical Japanese winter dish.
Japanese One-pot Dishes

Ingredients:

• 1/3 daikon radish, peeled and 3/4 inch thick rounds
• 2 medium potatoes, peeled and cut into halves
• 4 boiled eggs, peeled
• 1 konnyaku (transparent yam starch cake), cut into large triangles
• 2 atsuage (deep fried tofu), blanched and cut into large triangles
• 4 ganmodoki (tofu fritters), blanched
• 2 or 4 fish paste cakes, such as chikuwa and satsumaage, cut into large chunks
• 4 musubi-kombu (knotted kelp)
• 4 - 5 Tbsps of soy sauce
• 2 Tbsps of sake (Japanese rice wine)
• 1 tsp of sugar
• *You may use oden seasoning sold at Asian stores instead of using sake, soy sauce, and sugar.

Preparation:

Put 4 cups of dashi soup stock in a large pot or donabe pot. Add sake, soy sauce, and sugar in the soup. Place ingredients in the pot. Bring to a boil and turn down the heat to low and simmer for 40-60 minutes. Add dashi soup stock and soy

Yaki Onigiri
Onigiril are rice balls, and yaki onigiri are grilled rice balls. This is the most popular kind of yaki onigiri brushed with soy sauce. Yaki onigiri can be frozen and defrosted in the microwave.
Rice Ball Recipe
How To Cook Genmai Short Grain Brown Rice

Ingredients:

• 4 cups steamed white rice or genmai brown rice
• 3 - 4 Tbsp soy sauce

Preparation:

Put about a half cup of steamed white rice or genmai brown rice in a rice bowl. Wet your hands in water so that the rice won't stick. Place the rice on your hands. Form the rice into a round or a triangle, by pressing lightly with your both palms. Repeat the process to make rice balls. Lightly oil a large nonstick skillet and put it on low heat. Place rice balls in the skillet and cook until lightly browned on both sides. Brush soy sauce on rice balls little by little and turn them over. Brush soy sauce on the other sides as well. Cook until soy sauce begins to change color. Turn over and cook the other sides.
*Makes 8 rice balls *Yaki onigiri can be cooked in a toaster oven.

Stir-fry Fish Fillets
This recipe for Stir-fry Fish Fillets calls for ginger, which is frequently used in seafood dishes to help cover the "fishy" odor. Scroll to the bottom of the recipe directions for a nutritional breakdown.

Serves 4

Ingredients:

• 1 pound boneless fish fillets
• Marinade:
• 1 tablespoon rice wine, dry sherry or white wine
• a few drops sesame oil
• salt and pepper to taste
• 1 egg white
• 1 - 2 teaspoons cornstarch
• Other:
• 4 tablespoons vegetable oil
• 1 clove garlic, minced
• 2 slices ginger, shredded
• 1/2 red onion, sliced
• Sauce:
• 1/2 cup fish stock, chicken broth, or water
• 1 tablespoon oyster sauce
• 1/4 teaspoon soy sauce
• 1 teaspoon cornstarch mixed in 1 tablespoon water
• Other:
• Other vegetables as desired (celery, bean sprouts, snow peas, mushrooms or bok choy)
• 2 teaspoons ground coriander, or as desired

Preparation:

1. Cut fish into pieces approximately 1 1/2 inches by 1/2 inch (be sure the pieces aren't too small). Add the marinade ingredients, adding each ingredient separately and the cornstarch last. Mix well and let the fish marinate for 10 minutes.

2. Prepare the sauce: In a small bowl, combine the first 3 sauce ingredients and set aside. In a second bowl, combine the cornstarch and water and set aside.

3. Heat the wok. Add 2 tablespoons oil to the heated wok. Add the fish fillets and sear until lightly browned. Remove the fish from the wok.

4. Add 2 tablespoons oil to the wok. Add the garlic, ginger, and onion and cook until the onion is lightly browned. Add the remaining vegetables and stir-fry. Add the sauce, heat to bubbling, and add the cornstarch and water, stirring quickly to thicken. Add the fish back into the wok. Mix everything through. Sprinkle the cooked fish and vegetables with the ground coriander before serving.

Nutritional Breakdown per serving (based on using bok choy, with water instead of chicken broth or fish stock, and 1/8 teaspoon each salt and pepper in the marinade): 262 calories (kcal), 15 g Total Fat, 22 g Protein, 5 g Carbohydrate, 49 mg Cholesterol, 204 mg Sodium; 577 mg potassium, 3g Fiber
A good source of potassium and folacin (folic acid) and calcium.

Shirmp Stir-fry

Serves 1 - 2

Prep Time: 15 minutes

Cook Time: 7 minutes

Ingredients:

• 3/4 cup raw shrimp, shelled and deveined
• 1 tsp Chinese rice wine or dry sherry
• pinch of salt
• 1 clove garlic, chopped
• 1/2 cup bamboo shoots, rinsed in warm water and drained
• 5 - 6 baby carrots, chopped in half
• 2 TB low-sodium chicken broth
• 1 tsp soy sauce
• 1/4 tsp sugar
• 2 teaspoons chili sauce
• 1 green onion (optional)
• 1 TB oil for stir-frying

Preparation:

Soak the shrimp in warm, lightly salted water for 5 minutes. Rinse in cold water, drain and pat dry with paper towels. Place in a small bowl, add the rice wine and salt, and marinate for 10 minutes.

While shrimp is marinating, prepare the vegetables.

Heat a wok or frying pan and add oil for stir-frying. When the oil is hot, add the garlic and stir-fry briefly until the flavor is released (about 15 seconds).

Add the shrimp and vegetables and stir fry for about 1 minute. Add the chicken broth, chile sauce, soy sauce, and sugar. Stir-fry for another 2 - 3 minutes. Stir in the green onion. Serve hot over brown rice.

Nutritional Breakdown per serving (based on 2 servings) - 184 calories (kcal), 9 g Total Fat, (4 g Monounsaturated Fat), 20 g Protein, 6 g Carbohydrate, 135 mg Cholesterol, 397 mg Potassium, 350 mg Sodium, 1g Fiber

Sizzling Rice with Shirmp

Sizzling Rice with Shirmp
Serves 3 to 4. Note that this dish requires advance preparation to make the sizzling rice.

Ingredients:

• 10 pieces crispy rice (see directions for recipe)
• 6 dried Chinese black mushrooms
• 6 ounces raw shrimp, peeled
• Shrimp Seasoning:
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 6 ounces pork tenderloin
• Pork Seasoning:
• 1 tablespoon Chinese rice wine or dry sherry
• 2 teaspoons cornstarch
• Oil for stir-frying and deep-frying
• 1 teaspoon minced ginger
• 3 1/2 cups chicken broth
• Other:
• 4 tablespoons tomato paste
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon granulated sugar
• 1 large carrot
• 1/4 cup peas, fresh or frozen
• 1 teaspoon salt
• 2 teaspoons sesame oil
• Cornstarch paste:
• 3 tablespoons cornstarch mixed with 3 tablespoons cold water

Preparation:

Prepare the crispy rice: Rinse 1 cup of long or medium grain grain rice. In a pot, add 1 1/2 cups water (1 1/4 cups for medium grain rice) to the rice and bring to a boil.

Cover and simmer on low heat for 30 minutes. Remove from burner and allow to cool.

While rice is cooling, preheat oven to 300 degrees Fahrenheit. Place the rice on a baking sheet, making sure that it is about, but no more than, 1/4-inch thick. Bake the rice for 50 - 55 minutes, until it is dry. Cool and cut into 2-inch squares.

Soften the dried mushrooms by soaking them in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems and finely chop.(If you like, strain the soaking liquid and use part of it in the soup stock).

Clean and devein the shrimp. Add the salt and cornstarch.
Cut the pork into thin matchstick strips. Stir in the in the soy sauce and cornstarch.

] Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the shredded pork and stir-fry until it changes color and is nearly cooked through. Remove from the wok.

Add another 2 tablespoons oil to the wok. When oil is hot, add the ginger and stir-fry until aromatic. Add shrimp and stir-fry until it turns pink and is cooked. Set aside with the pork. Clean out the wok.

Reduce the heat to medium. Add the chicken broth and mushrooms and bring to a boil. Stir in the tomato paste, soy sauce, Worcestershire sauce and sugar. Give the cornstarch and water mixture a quick re-stir and add, stirring quickly to thicken. Add the shrimp, pork, and remaining vegetables. Place in a serving dish and keep warm while deep-frying the sizzling rice.

Heat 3 cups oil to between 360 and 375 degrees Fahrenheit. When the oil is hot, deep-fry the crispy rice in the oil until it is puffy and brown. Quickly move the rice to the table. Stir the sesame oil into the shrimp and pork mix. Add the rice. The rice will crackle and pop as it meets the hot broth.

ORIENTAL-STYLE SEA SCALLOPS
Oriental vegetables combined with an interesting blend of seasonings give this light and healthy stir-fry its exotic flavor. This recipe is courtesy of the Calorie Control Council.

Serves 6

Ingredients:

• 1-1/2 cups broccoli flowerets
• 1 cup thinly sliced onion
• 2 tablespoons sesame or vegetable oil
• 1 pound sea scallops
• 3 cups thinly sliced Napa cabbage or bok choy
• 2 cups snow peas, ends trimmed
• 1 cup shitake or common mushrooms, sliced
• 2 cloves garlic, minced 2 teaspoons ground star anise
• 1/4 teaspoon ground coriander
• 1/2 cup chicken broth
• 1/4 cup rice wine vinegar
• 2 to 3 teaspoons light reduced-sodium soy sauce
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 2 to 3 tablespoons NutraSweet Spoonful
• 4 cups hot cooked rice

Preparation:

Stir-fry broccoli and onion 3 to 4 minutes in oil in wok or large skillet. Add scallops, cabbage, snow peas, mushrooms, garlic, anise and coriander; stir-fry 2 to 3 minutes.

Add chicken broth, vinegar and soy sauce; heat to boiling. Reduce heat and simmer, uncovered, until scallops are cooked and vegetables are tender, about 5 minutes. Heat to boiling.

Mix cornstarch and cold water. Stir cornstarch mixture into boiling mixture; boil, stirring constantly, until thickened. Remove from heat; let stand 2 to 3 minutes. Stir in NutraSweet® Spoonful™, serve over rice.

NOTE: 2 teaspoons five-spice powder can be substituted for the star anise and coriander, while amounts of vinegar and soy sauce may need to be adjusted to taste.

Nutritional Information per serving (1/6th of the recipe, approximately 2 ounces scallops and 2/3 cup rice) - 330 cal, 20 g protein, 49 g carb, 6 g total fat (1 g saturated fat), 26 mg chol, 2 g fiber, 276 mg sodium.

Reader Rating: 4 out of 5 stars
Easy to prepare (if you purchase pre-cut vegetables, it would be a "breeze"). My husband absolutely loved it! We will definitely have many times, and will try with shrimp and chicken to compare with the scallops. From Debbie

LOBSTER SAUCE
This recipe can be used with either shrimp or lobster. Be sure to add the eggs just before serving the sauce.

Ingredients:

• 1/4 pound ground pork
• 2 teaspoons soy sauce
• Pepper, to taste
• 1 teaspoon cornstarch
• 1 tablespoon fermented black beans
• 1 garlic clove
• 2 green onions (spring onions, scallions)
• 1 tablespoon soy sauce
• 1 tablespoon sherry
• 1 teaspoon granulated sugar
• 3/4 cup chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 eggs, beaten
• 1/4 teaspoon salt
• 2 tablespoons oil for stir-frying

Preparation:

Combine the ground pork with the soy sauce, pepper and cornstarch. Marinate the pork for 15 minutes.

Rinse the black beans, letting them sit in the water for a few minutes to soften. Drain. Use a cleaver or knife to finely chop the beans. Peel and mince the garlic clove. Mash the garlic together with the soaked black beans. Wash the green onion and cut on the diagonal into 1-inch pieces.

In a small bowl, mix together the soy sauce, sherry, sugar, and chicken broth. Set aside. In a separate small bowl, dissolve the cornstarch in the water and set aside.

Lightly beat the eggs with the salt.

Heat the wok over medium high to high heat. Add 2 tablespoon oil, swirling to coat the sides. When oil is ready, add 1/2 of the mashed black beans and garlic mixture. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color. Remove and clean out the wok.

Add 1 tablespoon oil. When the oil is hot, add the second half of the bean and garlic mixture. Stir-fry until aromatic. Add the sauce. Give the cornstarch and water mixture a quick re-stir and add to the sauce, stirring quickly to thicken. Add the ground pork back into the pan. Stir in the green onion.

Stir in the beaten eggs. Remove the sauce from the heat, pour over shrimp or lobster and serve.

Lobster Cantonese Recipe

Ingredients:

• 2 lobster tails (about 1 pound each)
• 1 teaspoon salt
• 2 tablespoons flour
• 1 clove garlic, minced
• 1 tablespoon salted black beans, (also called fermented black beans) pounded and soaked in 1 tablespoon water
• 1 tablespoon ginger, chopped fine
• 1 scallion, chopped fine
• 1/4 pound ground pork
• 2 tablespoons sherry
• 1 tablespoon light soy sauce
• 1 cup chicken stock
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• 2 scallions, cut into 1-inch pieces
• 1 egg, beaten
• 2 to 4 cups oil for deep-frying and stir-frying

Preparation:

Cut each lobster tail in half. Wash thoroughly. Drain. Cut tails into pieces 1 1/2 inches in length, leaving shells on.

Sprinkle 1/2 teaspoon of salt and the flour on lobster.

Mix garlic with black bean mixture in a bowl. Stir well.

Heat oil for deep-frying to smoking hot. Put in lobster pieces. Deep-fry until shells are red. Drain. Remove.

Reheat 1 tablespoon of oil in wok. Stir-fry black bean mixture 30 seconds. Remove.

Reheat 2 tablespoons of oil in wok. Stir-fry ginger and scallion until there is an aroma, about 30 seconds. Add pork. Stir-fry on high heat until color changes. Add 1 tablespoon of sherry, soy sauce, black bean mixture, and stock. Bring to boil.

Add lobster to meat mixture. Add 1 tablespoon sherry. Cover. Cook 3 minutes.

Remove lid. Bring to boil. Thicken gravy with dissolved cornstarch. Season with 1/2 teaspoon salt. Add scallions. Slowly pour in beaten egg. Stir-fry about 10 seconds. Remove.

Crab Soup

Cajun Crab Soup

"This rich, delicious soup is modeled after a great soup that we had in a restaurant in Bethany Beach, Delaware!"

Ingredients

• 1/2 cup unsalted butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups clam juice
• 2 cups chicken broth
• 1 (10 ounce) package frozen white corn
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground cayenne pepper
• 2 cups heavy cream
• 1 pound lump crabmeat, drained
• 4 green onions, chopped

Directions

1. Melt butter in a large saucepan over medium heat. Saute onion and garlic until onion is tender. Whisk in flour, and cook 2 minutes. Stir in clam juice and chicken broth, and bring to a boil. Mix in corn, and season with salt, white pepper, thyme, and cayenne. Reduce heat, and simmer 15 minutes.
2. Stir in cream, crab meat, and green onions. Heat through, but do not boil once the cream has been added.

She Crab Soup 1


"Try this fabulous crab soup. I am sure you will love it. Serve in soup bowls which have been heated and garnish w ith sour cream, parsley sprigs or a sprinkle of paprika."

Ingredients

• 1 onion, chopped
• 1 1/2 tablespoons margarine
• 2 teaspoons all-purpose flour
• 1 1/2 teaspoons margarine
• 1 quart whole milk
• 1 pound crabmeat, flaked
• 4 ounces crab roe
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon ground mace
• 2 cups milk
• 1/2 cup dry sherry

Directions

1. Using a saute pan melt 1 1/2 tablespoons butter, over low heat, and saute onions.
2. Using a double broiler melt 1 1/2 tablespoons of butter. Add flour and stir until well blended.
3. Combine sauteed onions and flour mixture into a large stock pot. Add 1 quart whole milk and stir constantly until soup is well blended.
4. Add the crab meat and roe and stir well; add pepper and mace and cook slowly for 20 minutes. Add 1 pint of milk and stir.
5. Remove from heat and add wine.
6. Serve in soup bowls whic h have been heated and garnish with sour cream, parsley sprigs or a sprinkle of paprika.

Sh e Crab Soup II

"An easy recipe for the most unforgett able creamy crab soup on the East coast."

Ingredients

• 3 tablespoons butter
• 3/4 cup minced onion
• 3 tablespoons all-purpose flour
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 pounds crabmeat, flaked
• 3 1/2 cups milk
• 2/3 cup heavy cream

Directions

1. In a stockpot over medium heat, melt butter and saute onions until translucent. Whisk in flour and Worcestershire sauce until smooth. Season with salt and pepper. Thin with some of the milk if necessary. Add crabmeat and saute for 2 to 3 minutes. Whisk in milk and heavy cream. Heat and simmer 5 minutes.

Shirmp

Shirmp Tetrazzini

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 8 ounces shrimp, shelled and deveined
• 8 ounces fresh mushrooms, sliced
• 1/4 cup all-purpose flour
• 1/4 cup mayonn aise
• 1 teaspoon salt
• 2 cups milk
• 1/4 cup sherry
• 1 (8 ounce) package spaghetti
• 1/4 cup grated Parmesan cheese

Directions

1. Cook spaghetti in a large pot of boiling salted water until al dente. Drain well.
2. Over a medium-low heat melt butter in a medium saucepan. Add onion to melted butter and stir until onion is soft. Add shrimp and mushrooms, cook for 5 minutes stirring often. Remove shrimp mixture from saucepan, place in a medium size bowl and set aside.
3. Remove saucepan from heat. Combine flour, mayonnaise, salt, milk, and sherry in the saucepan. Mix well. Return the saucepan to the heat and cook until sauce thickens.
4. Pour sauce into the bowl containing the shrimp mixture. Add the spaghetti to the bowl and mix well.
5. Place all ingre dients in a 1-1/2 quart casserole dish (baking pan). Sprinkle the parmesan cheese on top of the mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Angel Shirmp Pasta

"A wonderful shrimp pasta that will delight your family and guests and make them think you spent the day in the kitchen to get this flavor. Good with french bread and green salad if desired."

Ingredients

• 1/2 cup margarine
• 1 onion, chopped
• 1 1/2 cups sliced fresh mushrooms
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 8 ounces jalapeno processed cheese spread
• 1 pound fresh shrimp , peeled and deveined
• 1 pound angel hair pasta

Directions

1. In a large skillet over medium heat, melt margarine and saute onions and mushrooms; add soup and processed cheese spread and blend together.
2. Add shrimp and coo k for about 10 minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 7 minutes or until al dente; drain.
4. Pour sauce over pasta and serve.

Shrimp Alfredo PAsta

"A wonderful shrimp pasta dish! I came up with this on my own one night. You can change the amount of ingredients to your taste."

Ingredients

• 1 (16 ounce) jar Alfredo-style pasta sauce
• 1 (16 ounce) package angel hair pasta
• 2 pounds fresh shrimp, peeled and deveined
• 1 cup butter, melted
• 1/2 small green bell pepper, diced
• 1/2 small red onion, finely chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin

Directions

1. In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
2. Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
3. Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.

Crab Tuna Soufle

Crab Tuna Soufle
"My dad used to make this recipe when I was a child. It was the only way I would eat seafood. Now that I've become a seafood lover, I really enjoy this one even more! Good for special occasions since it has to be chilled overnight."

Ingredients

• 1 (6 ounce) can crabmeat, drained and flaked
• 1 (6 ounce) can tuna, drained and flaked
• 4 cups cubed French bread
• 8 ounces Muenster cheese, cubed
• 2 tablespoons chopped fresh parsley
• 4 eggs
• 3 cups milk
• 3 tablespoons butter
• 2 teaspoons mustard powder
• 1 teaspoon grated onion

Directions

1. In a small bowl, stir together the crabmeat and tuna. Place a layer of bread cubes in the bottom of a 1 1/2 quart casserole dish. Cover with a layer of the crab and tuna, then a layer of cheese and a sprinkle of parsley. Repeat layers 2 more times ending with cheese and parsley on top.
2. In a medium bowl, whisk together the eggs, milk, butter, mustard powder and onion. Pour over the layers in the dish. Cover and refrigerate for at least 3 hours, or overnight.
3. Preheat the oven to 350 degrees F (175 degrees C). Let the dish come to room temperature while the oven preheats.
4. Bake uncovered for 1 hour and 15 minutes in the preheated oven, or until puffed and golden.

Carribean Crab Soufle

"My dad always makes this souffle on Christmas Eve when guests are over. It is equally delicious made with lobster."

Ingredients

• 1/2 cup sweetened, flaked coconut
• 4 tablespoons unsalted butter
• 1/3 cup celery tops
• 1 clove garlic, minced
• 1/2 teaspoon curry powd er
• 1/2 teaspo on dried thyme
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• ground black pepper to taste
• 3 tablespoons unbleac hed all-purpose flour
• 1 1/4 cups milk
• 4 egg yolks
• 1/2 pound crabmeat
• 6 egg whites, sti ffly beaten
• 1/4 teaspoon fresh lemon juice

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.
2. Toast coconut in a non- stick skillet over low heat.
3. In a medium skillet, melt butter over low heat and add the celery, garlic, curry powder, thyme, red pepper flakes, salt and pepper - cook for 3 minutes. Stir in flour until smooth for about 1 min ute. Pour in milk and cook over medium heat, stirring constantly, until mixture comes t o a boil and thickens. Set aside and cool slightly. Whisk the egg yolks one at a time into the sauce. Stir in coconut and crab meat.
4. In medium bowl, beat egg whites and lemon juice with a mixer until stiff, but not dry. Stir 1/4 of the whites into crab mixture. Quickly and gently fold in the remaining whites. Do not deflate the volume. Transfer mixture to the souffle dish and place it on a rack at the bottom of the oven.
5. Bake for 30 minutes or until golden, puffed and still moist inside.

Caribean Callal o And Crab

"A mouthwatering puree of Taro Leaves and crab served over rice or as a soup, it will leave you wanting more. If taro leaves are not available, you may substitute 2 packages of frozen spinach."

Ingredients

• 18 taro leaves
• 12 pods okra, finely chopped
• 1 large onion, chopped
• 4 sprigs fresh thyme
• 6 cloves garlic, crushed
• 4 ounces salted pig's tail (optional)
• 1/2 cup peeled, cubed pumpkin
• 1 cup water
• 1 habanero pepper
• 3 cups coconut milk
• 4 blue crabs, cleaned and chopped
• salt to taste
• 4 green onions, chopped

Directions

1. Clean the taro leaves by removing the skin from the stalks, and removing the tip from the center rib. Rinse, and cut into bite size pieces.
2. Place the taro leaves, okra, onion, thyme, garlic, salted pig's tail, pumpkin, water, habanero pepper (whole), and coconut milk into a large pot. Cover, and simmer over low heat for 30 minutes.
3. Add the crab to the pot. Be careful not to puncture the habanero pepper. Cover, and continue to simmer for 30 minutes. Remove the habanero, and season with salt to taste. Puree the soup using an immersion blender until smooth. You could also puree in small batches using a blender. Serve over rice.

Rice Crispy

Rice Crispy Treats

1 or 2 bags miniature marshmallows
1 tablespoon butter
2 cups Kellogg's Rice Crispy Cereal

Melt butter in a saucepan. Add marshmallows.

Stir until mixture becomes difficult to stir any more. Mix in the Rice Crispy Cereal and stir until hot.

Butter a pan (a square pan like a brownie pan) and spread mixture evenly in the pan. Allow to cool and cut into squares.

Rice Crispy Topping

6 oz. pkg. chocolate chips
1/2 c. powdered sugar
2 tbsp. butter
1 tbsp. water

Put in double boiler and melt, stirring constantly. Cool slightly. Spread on 8 x 8 inch pan rice crispy treats.

German Chocolate Rice Crispy Treats

1/4 cup low fat butter
1 pkg. (10 oz.) regular marshmallows or 4 cups miniature marshmallows
1 teaspoon vanilla extract
5 cups chocolate Rice Crispies cereal
1 cup pecan pieces
1/2 cup sweetened flaked coconut (not shredded)

Grease well a 9x13 pan with butter.

Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla.

Add Rice Crispies cereal, pecans and coconut. Stir until well coated.

Press mixture into pan with a sheet of waxed paper or a greased spoon.

Toffe lemon Bars


Bottom Layer:

1/2 cup shortening
1 cup flour
1/2 cup brown sugar

Blend flour and sugar, cut in shortening (use non-hydrogenated Crisco or organic coconut shortening (available in health food stores) or butter. Spread in a buttered (or sprayed with non-stick spray) 9x12x2 inch pan and bake in a preheated 350°F oven for 10 minutes. Allow to cool for 5 minutes.

Top Layer:

2 eggs
1 cup brown sugar
1 teaspoon vanilla
2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup shredded coconut
1 cup chopped nuts

Combine the ingredients for the top layer and mix well. Cover the baked bottom layer and bake fr 25 minutes in a 350°F oven. Frost when cool.

Frosting:

1 cup confectioners sugar
grated rind and juice of 1 lemon

Combine and beat with mixer until thickened, then frost. Add a few drops of lemon juice if mixture is too thick to spread; if too thin, add more sugar.

Toffe 'n Fudge Bars

1/2 c. butter, softened
1 c. sugar
1 egg
1 1/2 tsp. vanilla
1 1/2 c. Pillsbury's Best All Purpose or Unbleached Flour
1/2 c. cocoa
1/4 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
4 (1.05 oz.) chocolate covered toffee candy bars, coarsely crushed
1/4 c. chopped nuts

Heat oven to 350 degrees. In large bowl, cream butter, sugar, eggs and vanilla until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour, cocoa, baking powder, soda and salt to butter mixture; blend at low speed until dough forms, about 1 minute. (Dough will be stiff).

Stir in half of crushed toffee bars and the nuts. Pat dough into ungreased 9 inch square pan. Sprinkle with remaining toffee bars. Bake at 350 degrees for 15 to 20 minutes or until center is set. Cool completely; cut into bars. 25 bars.

Toffe Bar Cookies

3 sticks butter
1 1/2 c. sugar
1 egg
2 tsp. vanilla
3 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
3 toffee bars (3/4 c.)

Cream butter, sugar and eggs. Add vanilla, flour, soda, and baking powder. Mix well. Crush toffee bars and add to rest of ingredients. PRESS into 8 inch pan and refrigerate several hours. Slice into sections, then slice thin and place on cookie sheet. Bake at 375 degrees for 12 to 15 minutes. Should be light brown.

Chocolate

Chocolate Crinkles

4 oz. unsweetened chocolate
1 c. vegetable oil
12 oz. semi sweet chocolate bits
1/2 tsp. salt
2 tsp. vanilla
2 tsp. baking powder
4 lg. eggs, (room temperature)
2 c. all purpose flour
2 c. white sugar
3/4 c. confectioners' sugar

Melt unsweetened chocolate in double boiler, stirring until smooth. Remove and cool. Sift flour, baking powder and salt. In a large bowl stir together oil, cooled chocolate and sugar. Stir in the eggs one at a time, add vanilla and mix until combined. Do the same with the flour mixture. Add the chocolate chips. Cover dough with plastic wrap and refrigerate 4 hours or overnight. preheat oven to 350 degrees and position racks evenly in the oven. Lightly butter or PAM two baking sheets. Roll the chilled dough to form a 1 inch ball. Drop into sifted confectioners' sugar and roll until completed coated. Place balls on the cookie sheets at least 1 1/4 inch apart. Bake for 9 to 11 minutes until the top of a cookie is crinkled and feels barely set when touched with a finger. Halfway through baking switch baking sheets so that cookies are evenly browned. Do not over bake. Cool on a wire rack for 5 minutes. Chopped nuts can be substituted for the chocolate bits. Makes alot!


Chocolate Crinkles Puffs

3/4 c. butter
3/4 c. packed brown sugar
2 1/2 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 squares unsweetened chocolate, melted
1 egg
1 tsp. vanilla
1/4 c. milk

Cream together butter and sugar. Add flour, baking powder, salt, baking soda then mix well. Beat in chocolate, egg, vanilla and milk. Roll into small balls, and roll in granulated sugar. Put on an ungreased cookie sheet. Bake at 350 degrees for 8 minutes or until top is crinkled.

Chocolate Crinkles Cookies

1 1/2 c. sugar
1/2 c. oil
6 tbsp. cocoa
2 tsp. vanilla
3 eggs
1/4 c. milk
2 c. flour
2 tsp. baking powder
Powdered sugar

Combine sugar, oil, cocoa and vanilla. Beat in eggs, one at a time. Stir in milk; add flour and baking powder. Chill dough 2 hours. Using 1 teaspoonful for each ball, roll in powdered sugar. Place on greased cookie sheet. Bake at 375 degrees for 10 minutes. While warm, roll again in powdered sugar. Makes four dozen.

Chicken sate

Chicken Sate With Peanuts

MARINADE:

1/2 cup light brown sugar
1 teaspoon curry powder
2 tablespoons crunchy peanut butter
1/2 cup soy sauce
1/2 cup freshly squeezed lime juice
2 garlic cloves, minced
crushed dried chile peppers

PEANUT SAUCE:

3/4 cup crunchy peanut butter
1 1/2 cup coconut milk, unsweetened
1/4 cup freshly squeezed lemon juice
2 tablespoons soy sauce
2 tablespoons molasses (or brown sugar)
1 teaspoon fresh ginger root, grated
4 garlic cloves, minced
1/4 cup chicken broth
1/4 cup heavy cream
cayenne pepper
grated lime zest
fresh cilantro sprigs
6 chicken breast halves, boned, skinned, and cut
into 1/2" wide strips

To make the marinade, combine the first 7 ingredients in a shallow dish.

Thread the chicken strips onto bamboo skewers in a serpentine fashion.

Place the skewers into the soy sauce mixture and allow to marinate at least 2 hours under refrigeration, although overnight is preferable.

Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan.

Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).

Transfer to a food processor or blender and purée briefly. Add chicken broth and cream and blend until smooth.

This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler.

Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes.

Sprinkle grilled chicken with lime zest and garnish with cilantro leaves.

Serve with the peanut sauce for dipping.

Chicken Sate With Dipping Sauces

CHICKEN:

1 pkg. boneless chicken breasts, cut into 1-inch strips

1/2 c. water
3 tbsp. soy sauce
1 tbsp. brown sugar, preferably dark
1 garlic clove, minced

PEANUT SAUCE:

1 c. chicken broth
1/4 c. shelled, skinned fresh roasted peanuts
1 tbsp. fresh lemon juice
1 tbsp. minced fresh ginger
1/4 tsp. chili powder
1 garlic clove, minced
Salt

PLUM SAUCE:

1 jar prepared hoisin sauce
Light salt soy sauce

Mix water, soy sauce, brown sugar and garlic in bowl. Add chicken and stir to coat. Marinate for 1-3 hours, turning frequently.

For peanut sauce: Mix first 6 ingredients in blender until smooth, about 1 minute. Transfer to saucepan. Simmer until thick enough to coat spoon, stirring constantly, about 10 minutes. Season with salt to taste.

For plum sauce: Place prepared hoisin sauce in bowl. Add soy sauce until sauce is smooth, not runny, and is still able to coat spoon.

Prepare grill or preheat broiler. Grill or broil sates 4 inches from heat source until golden brown and cooked through, about 3 minutes per side. Set sates on plate. Pass sauces separately for dipping.

Grilled Chicken Sate

3 whole skinless, boneless chicken breasts, cut into cubes

MARINADE:

2 tbsp. soy sauce
2 tbsp. chopped ginger
1 tsp. ground cumin
2 tbsp. dark brown sugar
1/2 c. peanut oil
2 cloves garlic, crushed
1 tsp. ground coriander
1/2 tsp. chili powder

DIPPING SAUCE:

2 tbsp. soy sauce
1/2 c. dry roasted peanuts, coarsely chopped
Pinch of chili powder
3 tbsp. chopped cilantro
1/4 c. hoisin sauce
3/4 c. chicken stock
1 clove garlic, mashed
2 green onions, chopped

For the marinade: Place chicken in a glass dish, combine the soy sauce, peanut oil, ginger, garlic, cumin, coriander, brown sugar, and chili powder. Stir thoroughly and pour over chicken. Marinate for at least 3 hours, or overnight.

For the sauce: In an electric blender, whir together the soy sauce, hoisen sauce, peanuts, chicken stock, garlic, and chili powder. Transfer the mixture to a bowl and add the scallions, cilantro or parsley and chili pepper. Cover tightly, set aside.

To grill sates (chicken pieces), thread on presoaked bamboo shoots. Place on grill, turning often. Serve on rice with dipping sauce on side.

Buffalo Chicken Wings

Buffalo Chicken Wings
"I find this recipe to be delicious -- spicy chicken wings with a blue cheese dressing!"

Ingredients

• 1 cup vegetable oil
• 1 pound chicken wings
• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/2 cup butter
• 1/2 teaspoon hot pepper sauce
• 
  
• 1 cup mayonnaise
• 4 tablespoons mince d onion
• 3 cloves garlic, minced
• 1/3 cup chopped fresh parsley
• 1/2 cup sour cream
• 1 tablespoon lemon juice
• 1 tablespoon distilled white vinegar
• 1/2 cup blue cheese, crumbled
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large frying pan or deep fryer, heat oil to 375 degrees F (190 degrees C). Fry wings for approximately 8 minutes. Transfer wings to a paper towel and let drain. Season with salt and white pepper. After the wings have drained, place them in a large mixing bowl.
3. In a small saucepan, melt butter or margarine. Stir in hot pepper sauce. Pour mixture over chicken wings, toss to coat the wings. Place wings in a baking dish.
4. Bake 15 to 20 minutes.
5. While the chicken wings are baking, make the blue cheese dressing: In a medium size mixing bowl, combine mayonna ise, onion, garlic, parsley, sour cream, lemon juice, vinegar and blue cheese. Blend the mixture well. Arrange the baked chicken wings on a serving platter. Serve with blue cheese dressing.

Buffalo Chic ken Wings I

"Let your palate fly away on wings of fire - easy, spicy buffalo wings!"

Ingredients

• 1 quart vegetable oil for deep frying
• 24 chicken wings, tips removed and wings cut in half at joint
• 4 tablespoons butter
• 1 tablespoon distilled white vinegar
• 5 tablespoons hot pepper sauce
• salt and pepper t o taste

Directions

1. Heat the oil In a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.
2. Melt the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.

Buffalo Chicken Wings II

"Wings dredged in flour and baked with the flavors of blue cheese salad dressing, pepper sauce and vinegar."

Ingredients

• 12 chicken wings, split and tips discarded
• 3 tablespoons butter, divided
• 1/4 cup all-purpose flour
• 1 tablespoon distilled white vinegar
• 3 teaspoons hot pepper sauce
• 1/4 teaspoon salt
• 1/2 cup blue cheese salad dressing

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a 9x13 inch baking dish in preheated oven. Coat chicken with flour, shake off excess and place in dish.
3. Bake uncovered in preheated oven for 20 minutes. Turn pieces and bake uncovered for another 20 to 25 minutes, or until chicken is cooked through and no longer pink inside when thickest pieces are cut in the center. Drain on paper toweling.
4. In a small bowl combine the remaining 1 tablespoon butter, vinegar, pepper sauce and salt and mix until well blended. Add chicken and toss until evenly coated with mixture. Serve with bleu cheese salad dressing.