Chinese Fried Buns
Chinese Fried Buns
6 ounces sweet potatoes
10 ounces red bean paste
1 1/2 cups glutinous rice flour
1/3 cup all-purpose flour
2/3 cup sesame seeds
2 Tbspgranulated sugar
1/2 cup hot water
Peel the sweet potatoes & boil them till tender, then mash them
Sift the glutinous rice flour & flour together then blend together with the sugar & mashed sweet potato
Knead the mixture well & sprinkle in the hot water
Knead the dough into small balls & then roll each ball into a flat round shape
Spoon some red bean paste into each as stuffing & shape into balls around the filling
Brush the balls with cold water, then coat thoroughly with sesame seeds
Deep fry on a low heat until the balls are golden & swollen
Drain & serve
Lisa Vento’S Sausage Spinach Pie
Lisa Vento’s Sausage Spinach Pie
Posted by artsycook at recipegoldmine
com 12/6/2001 12:40 am
1 pound sweet Italian sausage links, casing removed
6 large eggs
20 ozs frozen chopped spinach, thawed, squeezed dry,
or 1 pound fresh salad spinach leaves, stemmed
1 pound Mozzarella cheese, shredded
5 1/2 ozs (1/2 container) Ricotta cheese
1/8 teaspoon pepper
10 to 11 ozs piecrust mix or 2 (9-inch) deep dish pie crusts
Preheat oven to 375 deg F
Crumble sausage in a medium skillet and brown meat over medium heat, breaking up with a spoon
Drain on paper towels
If using fresh spinach, bring a large pot of water to a boil and put spinach in water
Boil 1 minute and drain; squeeze dry
Separate 1 egg
Combine 5 eggs with 1 egg white, sausage, spinach mozzarella, ricotta and pepper and set aside
Prepare pie crust mix if using
Lay 1 pie crust in pie pan and spoon mixture into it
Lay another crust on top and flute with a stand-up edge
Carefully cut a 2
Cellophane Noodles With Vegetables
Cellophane Noodles with Vegetables
1 (3 3/4 ounce) package cellophane noodles
3 Tbspwater
1 tablespoon yellow bean paste
1 tps cornstarch
1 tps sugar
1 tps soy sauce
2 Tbspvegetable oil
1 medium carrot, cut into 2 x 1/4-inch strips
1 clove garlic, minced
1 tps finely chopped ginger root
1 medium zucchini, cut into 2 x 1/4-inch strips
1 scallion (with top), sliced
Cover noodles with hot water
Let st& 10 min; drain
Cut into 2-inch lengths
Mix 3 Tbspwater, the bean paste, cornstarch, sugar & soy sauce; reserve
Heat oil in wok or skillet until hot
Add carrot, garlic & ginger root
Stir fry 1 minute
Add zucchini; stir fry 2 min
add noodles & bean paste mixture; stir fry 45 seconds
Sprinkle with scallion
Yields 4 to 6 servings