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FareShare Gazette Recipes -- November 2003 - V's

 

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Recipes Included On This Page

Vanilla Cream
Vi's Zucchini soup (WW)

Vietnamese Corn and Coconut Fritters (Cha Bap Ran)

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                      * Exported from MasterCook *

                              Vanilla Cream

Recipe By     :Making Liqueurs for Gifts by Mimi Freid; 1988
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     eggs
  3          teaspoons  vanilla -- (15 mL)
  12            ounces  sweetened condensed milk -- (375 mL)
  1 1/2           cups  brandy -- (375 mL)
     1/2           cup  vodka -- (125 mL)

Beat all ingredients together.  Refrigerate for 2 weeks before serving.
Results in a rich after dinner drink for a "sweet tooth" or in coffee.

Yields 3 cups.

From Making Liqueurs for Gifts by Mimi Freid; Storey Publishing Bulletin
A-101; 1988.

MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 30 November 2003.
http://www.fareshare.net

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Per Serving (excluding unknown items): 389 Calories; 6g Fat (27.5% calories 
from fat); 6g Protein; 32g Carbohydrate; 0g Dietary Fiber; 82mg Cholesterol; 
91mg Sodium.  Exchanges: 1/2 Lean Meat; 1 Fat; 2 Other Carbohydrates.


                      * Exported from MasterCook *

                         Vi's Zucchini soup (WW)

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  zucchini -- cut into chunks
  2               cups  chicken stock
  2        tablespoons  onion -- minced
                        or 1 1/2 teaspoon dried onion flakes
  1           teaspoon  garlic powder
     1/2      teaspoon  salt
  1                     leaf fresh herb -- (basil, bay,
                        oregano or mint
     1/2           cup  milk -- (optional)
     1/2           cup  grated parmesan cheese

Cook squash in stock until tender. Pour off liquid and reserve.
Puree squash in blender or food processor. Pour into saucepan.
Stir in stock, onion and seasonings.

Heat thoroughly, stirring to prevent scorching. (May be frozen after
this step.)

Serve either hot or cold. Stir in milk at serving time.
Garnish with parmesan cheese. (I don't usually.)

Contributed to the FareShare Gazette by Chupa; 4 November 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 83 Calories; 3g Fat (31.8% calories from 
fat); 6g Protein; 8g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 1034mg 
Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 
1/2 Fat.


                      * Exported from MasterCook *

            Vietnamese Corn and Coconut Fritters (Cha Bap Ran)

Recipe By     :
Serving Size  : 20    Preparation Time :0:00
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  corn kernels -- cut from 2 ears
                        corn or use frozen "sweet" corn
  4        tablespoons  thick coconut milk
     1/4           cup  all-purpose flour
  1           teaspoon  cornstarch
     1/2      teaspoon  salt
  1                     egg
                        Corn oil for deep frying
                        Dipping sauce:
  1         tablespoon  Vietnamese chili garlic sauce -- or
                        Sriracha hot chili sauce
  1           teaspoon  water
     1/2      teaspoon  sugar

1. BATTER: Place the corn in the bowl of a mini-chopper or food processor
and pulse 10 to 12 times, scraping down the sides of the bowl midway
through with a rubber spatula. The corn will turn into a semi-cohesive
mass that you can pinch together between your fingers. Remove to a bowl
and mix in the remaining ingredients except the oil and sauce ingredients.
Set the batter aside.

2. DIPPING SAUCE: In a small shallow bowl, mix the dipping sauce
ingredients together to dissolve the sugar. Taste and add more water and
sugar if you want to decrease the intense heat of the sauce. Set aside.

3. FRY THE FRITTERS: Use a wok or a large, heavy skillet to fry in. Pour
in the oil to a depth of  to 1 inch. Over a medium-high flame, heat the
oil to 350 degrees on a deep-fry thermometer. Test the readiness of the
oil by dropping in a bit of the batter, which should generate immediate
bubble action before floating to the top in about 5 seconds.
When the oil is ready, gently drop teaspoonfuls of batter into the oil.
The fritters should sink to the bottom, instantaneously be surrounded by a
ring of bubbles, and then rise to the top within seconds. Fry as many
fritters as your pan may comfortably accommodate without crowding the
surface once the fritters have floated to the top. Fry the fritters until
they are golden brown, turning over once. Remove to a paper towel-lined
plate to blot away any excess oil. (If the fritters deflate and soften
soon after you've pulled them from the oil, you need to fry them longer;
they should hold their shape and remain slightly crispy.) Continue to fry
until all the batter is used up, remembering to regulate the heat so that
it remains around 350 degrees F.

Serve as finger food accompanied by the dipping sauce.

Advance Preparation - Although these fritters are best just out of the
frying pan, you may fry them early in the day and keep them at room
temperature. Reheat the fritters on a baking sheet in a 350-degree oven
until hot and crispy, 7 to 10 minutes. During the frying, remove the
fritters just shy of golden brown, as they continue to brown during
reheating.

Source :  "Vietworldkitchen.com"
Copyright :  "Copyright 2002 by Andrea Q. Nguyen."
Yield :  "20 fritters"

NOTES : Often times, the straightforward combination of a few ingredients
delivers in a splendid way. Tender, flavorful and lightly crispy, these
delicious fritters impart a remarkable fragrance as they fry. But don't
think that Vietnamese cooks cornered the market on corn fritters. In Fannie
Farmer's original The Boston Cooking School Cook Book (1918) there was a
similar corn fritter recipe that included corn, flour, salt, baking powder,
eggs and paprika.

A New World native, corn was widely disseminated around the globe by
seafaring merchants and explorers. Although debates exist as to how and
when corn reached Asia, there's no doubt that creative cooks found ways to
work the grains from this fast growing grass into their repertoire. (Corn
is technically a grass that produces seed heads ('ears') with rows of
grains ('kernels') on cobs.) I'm sure that cooks in other countries have
been frying corn fritters for ages.

Traditionally, the corn for these fritters was crushed using a mortar and
pestle, but a mini-chopper or food processor does a fine job. At the height
of corn season during the summer, use fresh corn to produce the best
flavors. Otherwise, substitute frozen "sweet" corn, which contributes the
perfect sweetness to contrast with the spicy dipping sauce. This batter
takes minutes to assemble and the frying is undramatic, fast and clean.
What more can you ask for?

Contributed to the FareShare Gazette by Chupa; 2 November 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 16 Calories; trace Fat (14.1% calories from 
fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 57mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

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