Fruit Cup Combinations recipes

Results: 236171 - 236174 of 236174
Ingredients (21) Eye: 1 Tbsp. cornstarch 1 Tbsp. cornstarch 1 Tbsp. cornstarch 1 Tbsp. dry sherry or Chinese rice wine 1/8 tsp. ground white pepper 1... ( more )
- 1 Tbsp. cornstarch
- 1 Tbsp. cornstarch
- 1 Tbsp. cornstarch
- 1 Tbsp. dry sherry or Chinese rice wine
- 1/8 tsp. ground white pepper
- 1 lb. raw shrimp, shelled and deveined
- 1/4 lb. ground pork
- Forthe Sauce:
- Forthe Sauce:
- 1/4 cup chicken broth
- 3 Tbsps. dry sherry or Chinese rice wine
- 2 tsps. fish sauce
- 2 tsps. sugar
- 2 Tbsps. vegetable oil
- 1 Tbsp. minced ginger
- 3 cloves garlic, minced
- 1 Tbsp. salted black beans, rinsed and lightly crushed or 1 1/2 teaspoons
- black bean garlic sauce
- 2 green onions, trimmed and cut into 2-inch lengths
- 1 small onion, diced
- 1 egg, lightly beaten
0
Yummies

( more )

1. Combine marinade ingredients in a bowl. Add shrimp and stir to coat. Let stand for 10 min... ( more )

Prep: 15m Cook: 10m Servs: 4

Ingredients (18) Eye: 1 egg yolk Forthe Batter: 1-1/2 Tbsps. cornstarch 1 Tbsp. milk 1/4 cup vegetable oil 2 boneless, skinless chicken breastss, cut... ( more )
- 1 egg yolk
- Forthe Batter:
- 1-1/2 Tbsps. cornstarch
- 1 Tbsp. milk
- 1/4 cup vegetable oil
- 2 boneless, skinless chicken breastss, cut into bite-size cubes
- Forthe Sweet and Sour Sauce:
- 1 Tbsp. soy sauce
- 2 Tbsps. tomato ketchup
- 2 Tbsps. rice wine vinegar
- 2 Tbsps. superfine sugar
- 1/2 tsp. sesame oil
- 1 medium carrot, peeled and cut into matchsticks
- 4 canned baby corn, sliced in half lengthwise and then in half across
- 2 oz. zucchinis, topped and tailed and cut into matchsticks or use 2 oz thin green beans, trimmed and cut in half
- 2 Tbsps. vegetable oil
- 2 scallions, finely sliced
- saltand freshly ground black pepper
0
Yummies

( more )

In a small bowl, beat together the egg, cornstarch and milk to make a thin batter. Heat 2 t... ( more )

Prep: 15m Cook: 15m Servs: 4

Ingredients (19) Eye: 4 large duck legs* (about 2 3/4 pounds total, cut from two 5 1/2- to 6-pound ducks) a 750-ml. bottle light fruity red wine such... ( more )
- 4 large duck legs* (about 2 3/4 pounds total, cut from two 5 1/2- to 6-pound ducks)
- a 750-ml. bottle light fruity red wine such as Pinot Noir (about 3 1/4 cups)
- a bouquet <A HREF="/cooking/how_to/food_dictionary/entry?id=2685">garni</A> of 10 lightly crushed juniper berries**, 3 whole cloves, a 4- by 1 inch strip orange zest, and 1 bay leaf tied together in a cheesecloth bag
- 1 tablespoon vegetable oil
- 1 large carrot, cut into 1/4-inch dice
- 1 large celery rib, cut into 1/4-inch dice
- 1 large onion , cut 1/4-inch dice
- 2 large fresh parsley sprigs plus 1 tablespoon minced fresh parsley leaves
- <B>For roasted pears and onions</B>
- 3 medium onions, halved or quartered
- 2 ripe Bosc pears
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- 2 teaspoons honey
- 1/4 teaspoon salt
- a beurre mani&eacute; made by rubbing together 2 tablespoons softened unsalted butter and 2 tablespoons all-purpose flour
- Garnish: parsley sprigs
- *available at some butcher shops
- **available in spice section of supermarkets
0
Yummies

( more )

Trim excess fat from duck legs, reserving fat for the saut&eacute;ed kale. In a large bowl m... ( more )

Servs: 4

Ingredients (15) Eye: Planet Hollywood Thai Shrimp Pasta 1/2 C. Thai sauce (see recipe) 1 tsp. butter (about) 1 tsp. chopped garlic 16 jumbo shrimp, ... ( more )
- Planet Hollywood Thai Shrimp Pasta
- 1/2 C. Thai sauce (see recipe)
- 1 tsp. butter (about)
- 1 tsp. chopped garlic
- 16 jumbo shrimp, peeled and deveined (16 to 20 or 26 to 30 count)
- 1 C. julienne-cut vegetables (celery, carrots, bell pepper and/or onion)
- 1 Tbsp. freshly chopped cilantro (divided)
- 1 Tbsp. chopped peanuts (divided)
- 10 oz. uncooked linguine, cooked
- 2 Tbsp. chopped green onion to garnish
- Prepare Thai sauce and set aside. Place butter and garlic in clean, heated saut? pan. Cook 1 minute. Add shrimp, cook 3 minutes, turning occasionally to cook evenly. Add additional butter if pan becomes too dry.
- Add cut vegetables, half of the cilantro and half of the peanuts. Add 1/2 cup Thai sauce (or more to taste) and mix.
- Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove shrimp from mixture.
- Divide pasta with vegetables and sauce between 2 serving bowls. Place reserved shrimp, tails up, around rims of bowls, facing toward middle. Garnish center of each bowl with the onions, remaining peanuts and cilantro. Makes 2 servings.
- Note: Additional Thai sauce can be added to this dish or remaining sauce can be refrigerated 4 to 5 days and used in another dish.
0
Yummies

Source From the Journal Sentinel. ( more )

Thai Sauce2 Tbsp. ketchup 3/4 tsp. rice vinegar1 1/2 tsp. sesame oil 1/2 tsp. hot and spicy ... ( more )

My Recent Searches: