Recipes Included On This Page Dan Dan Noodles - Asian Divine Lime Pie Duck Breasts with Chili & Lime Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Dan Dan Noodles - Asian Recipe By : The Fire and Ice Of Asian Noodles by Steven Raichlen Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-04 Apr 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces fresh thin Chinese wheat noodles 1 teaspoon sesame oil -- plus 3 tablespoons sesame oil 1/2 cup sesame seeds 1 1/2 tablespoons minced fresh ginger 2 garlic cloves -- minced 3 scallions -- white part minced, green part thinly sliced 1/2 cup smooth peanut butter 3 tablespoons soy sauce 2 1/2 tablespoons rice vinegar 1 1/2 tablespoons sugar 1 teaspoon Chinese chili paste -- (1 to 2 teaspoons) or hot bean paste -- (or to taste) 1/2 teaspoon black pepper 1. Cook noodles in 4 quarts rapidly boiling water until tender, for 4 to 5 minutes. Drain in colander, rinse with cold water, drain again. In bowl, toss noodles with 1 teaspoon sesame oil. Refrigerate. 2. Lightly toast sesame seeds in dry skillet. In food processor, place 5 tablespoons seeds, plus ginger, garlic, white scallions, peanut butter, 1/2 cup water, soy sauce, vinegar, sugar, chili paste, pepper and remaining oil. Process until smooth. Sauce should be highly seasoned and pourable. Refrigerate. 3. Divide noodles among 4 bowls, and pour sauce over them. Sprinkle scallion greens and remaining sesame seeds on top. YIELD: 4 servings. Prep time: 20 minutes. The Fire and Ice Of Asian Noodles by Steven Raichlen, September 1, 1999. Source: "NYT" S(Formatted by Chupa Babi): "March 2012" Contributed to the FareShare Gazette by Chupa; 5 April 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 429 Calories; 37g Fat (72.7% calories from fat); 12g Protein; 19g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 927mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 6 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Divine Lime Pie Recipe By : Betty Crocker's Desserts Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Volume 15-04 Apr 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Meringue Pie Shell** 4 egg whites 1/4 teaspoon cream of tartar 1 cup sugar **Filling** 4 egg yolks 1/2 cup sugar 1/4 teaspoon salt 1/3 cup fresh lime juice -- (2 to 3 limes) Green food colour -- (2 or 3 drops) 1 cup chilled whipping cream 1 tablespoon grated lime peel Meringue Pie Shell Heat oven to 275F. Beat 4 egg whites and 1/4 teaspoon cream of tartar until foamy. Beat in 1 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy, about 10 minutes. Do not underbeat. Pile into a lightly greased 9-inch pie pan, pressing meringue up against side of pan. Bake 1 hour. Turn off oven; leave meringue in oven with door closed 1 hour. Remove from oven; cool away from any drafts. Filling Beat egg yolks in a small mixer bowl until light and lemon coloured. Mix sugar, salt, lime juice and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes. Cool; stir in food colour. In a chilled bowl, beat whipping cream until stiff. Fold in lime mixture and grated lime peel. Pile into meringue shell. Refrigerate at least 4 hours. If desired, garnish with sweetened whipped cream and grated lime peel or lime twists. From Betty Crocker's Desserts Cookbook; 1974. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 11 April 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 248 Calories; 3g Fat (12.1% calories from fat); 4g Protein; 52g Carbohydrate; trace Dietary Fiber; 142mg Cholesterol; 131mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 3 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Duck Breasts with Chili & Lime Recipe By : Thai by Christine France Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-04 Apr 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless duck breasts 2 garlic cloves -- crushed 4 teaspoons light soft brown sugar 3 tablespoons lime juice 1 tablespoon soy sauce 1 teaspoon chili sauce 1 teaspoon vegetable oil 2 tablespoons plum jam 1/2 cup chicken stock Salt and pepper Using a small sharp knife cut deep slashes in the skin of the duck to make a diamond pattern. Place the duck breasts in a wide nonmetallic dish. Mix together the garlic, sugar, lime juice, soy sauce and chili sauce; spoon over the duck breasts, turning well to coat them evenly. Cover the dish with plastic wrap and leave to marinate in the refrigerator for at least 3 hours or preferably, overnight. Drain the duck, reserving the marinade. Heat a large, heavy-based pan until very hot and brush with the oil. Add the duck breasts, skin side down; cook for 4 to 5 minutes until the skin is browned and crisp. Pour off the excess fat. Turn the duck breasts and cook on the other side for 2 to 3 minutes to brown. Add the reserved marinade, plum jam and stock; simmer for 2 minutes. Adjust the seasoning and serve hot with the juices spooned over. Cook's Tip: If you prefer to reduce the overall fat content of this dish, remove the skin from the duck breasts before cooking and reduce the cooking time slightly. From Thai by Christine France; 2004. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 20 April 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 46 Calories; 1g Fat (22.6% calories from fat); trace Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol

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