Biscotti
Biscotti
1 cup granulated sugar
3 eggs
1/4 cup butter, melted
1 teaspoon aniseeds, lightly crushed
1 teaspoon orange extract
2 cups all-purpose flour, sifted
2 teaspoons baking powder
3/4 cup whole unblanched almonds
Preheat oven to 350 deg F
Beat sugar and eggs together until creamy
Beat in melted butter, aniseeds, and orange extract
Mix together flour and baking powder
Add to the batter and beat until well blended
Stir in the nuts
Place the dough in the refrigerator and chill for at least 1 hour
(The chilled dough can be kept refrigerated for up to 3 days
)
Shape the dough into a 9 x 6-inch oval 1 1/2 inches thick and place on an ungreased baking sheet
Bake for 20 to 25 minutes, or until firm and lightly browned
Remove the pan from the oven and cool slightly
Transfer the dough to a cutting board and slice diagonally into 1/2-inch thick pieces
Arrange, cut side down, on the baking sheet and return to the oven
Bake an additional 15 minutes
Transfer the baked Italian Biscotti to wire racks to cool
Makes 18
Sweet ‘N’ Sour Sauce
Sweet ‘n’ Sour Sauce
1 cup granulated sugar
2 Tbspcornstarch
1 tps seasoning salt
1/2 cup white vinegar
1/2 cup water
1 tablespoon maraschino cherry juice, optional
1 tps Worcestershire sauce
Combine sugar, cornstarch & seasoning salt in a saucepan; gradually add remaining ingredients
Bring to a boil; cook & stir for 2 min or until thickened
Shrimp Egg Foo Yung
Shrimp Egg Foo Yung
Posted by WingsFan91 at recipegoldmine
com 8/8/2001 5:45 am
Well, I tried Egg Foo Yung at a local Chinese restaurant for the first time the other day & YUMMMM!!!! Loved that sauce they pour all over it too!! So, here we go:
4 eggs
1/2 cup cooked or canned shrimp
4 Tbsppeanut or corn oil
1/4 cup chopped onions
1/4 cup chopped dried black mushrooms
1 chopped scallion
1 cup fresh bean sprouts
1/2 tps granulated sugar
Sauce
2 tpss cornstarch
1/2 cup chicken broth
1 tablespoon soy sauce
1/4 tps ginger
1/4 tps dry mustard
Soak the mushrooms in water for 30 min or until soft
Discard the tough stems & drain & chop
Beat eggs until light
Cut shrimp into small pieces
In 1 tablespoon oil, saute onions, mushrooms & scallion for 1 minute
Add bean sprouts, shrimp; stir-toss
Add 1 tablespoon soy sauce, sugar; mix well
Place in wide bowl & cool
Add the beaten eggs to this mixture & stir well
Pancakes: In a wide skillet heat oil & ladle in 1/4 of the egg mixture to form omelets
Cook until eggs brown on one side; turn, brown other side
Sauce: Stir cornstarch into chicken broth to dissolve
Add soy sauce, ginger or mustard
Bring to boil, cook until thickens
Pour over eggs
Serve with boiled or fried rice