Ginger-Garlic Dipping Sauce

, No Comment Ginger-Garlic Dipping Sauce

In addition to being a delicious dipping sauce for dumplings, this can be used as a marinade for chicken, pork or seafood.

Active Time: 10 Minutes
Total Time: 40 Minutes
Yield: 3/4 cup

Make Ahead Tip: Cover and refrigerate for up to 3 days.
RECIPE INGREDIENTS

1/2 cup reduced-sodium soy sauce
2 tablespoons lemon juice
2 tablespoons rice vinegar
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 tablespoon minced ginger
2 teaspoons toasted sesame oilDIRECTIONS Combine soy sauce, lemon juice, vinegar, garlic, cilantro, ginger and sesame oil in a small bowl. Cover and refrigerate for at least 30 minutes to allow flavors to blend.

Scallop & Shrimp Dumplings

, No Comment Scallop & Shrimp Dumplings
Active Time: 1 Hour
Total Time: 1 Hour
Yield: 36 dumplings, for 12 appetizer servings

People along the Yangtze River enjoy dumplings with a variety of fillings, from seafood to red meat, eggs to vegetables. In Wuhan, dumplings may be served at any meal. Crisp, pan-fried dumplings don’t have to be loaded with fat. Cooking them in a mix of water and oil makes them crisp on the bottom, tender and juicy inside.

Make Ahead Tip: Prepare filling (Step 1); cover and refrigerate for up to 2 days, or freeze for up to 1 week.
RECIPE INGREDIENTS

8 ounces scallops, minced
4 ounces raw shrimp, peeled, deveined and minced
1/2 cup minced scallions
1 tablespoon minced fresh ginger
3 garlic, minced
2 tablespoons reduced-sodium soy sauce
2 teaspoons toasted sesame oil
1/4 teaspoon freshly ground pepper
36 round (gyoza) dumpling wrappers (see Tip)
2 tablespoons canola oil, divided
3/4 cup water, divided
Ginger-Garlic Dipping Sauce
Tip: The best dumpling wrappers for this recipe are round “gyoza” wrappers. Look for them in Asian markets. Or substitute square wonton wrappers and use a 3- to 3 1/2-inch round cookie cutter to cut each wrapper into a circle (they need not be perfectly round).
Other necessary recipes:
Ginger-Garlic Dipping SauceDIRECTIONS

Combine scallops, shrimp, scallions, ginger, garlic, soy sauce, sesame oil and pepper in a large bowl.
Organize your work area with a bowl of cold water, your stack of dumpling wrappers and a floured baking sheet to hold filled dumplings.
Working with one dumpling wrapper at a time, dip your finger into the water and moisten the edges of the circle. Spoon about 1 1/2 teaspoons of filling into the center. Fold the wrapper over to form a half circle. Pinch the edges together to seal. Repeat with remaining wrappers and filling. Cover the wrappers and finished dumplings with moist paper towels to prevent drying.
Preheat oven to 200 degrees F.
Mix 1 tablespoon canola oil with 1/4 cup water in a large nonstick skillet and place over medium heat; bring to a simmer. Carefully arrange one-third of the dumplings in the skillet so they are not touching; cover and cook until the dumplings puff up and are light brown on the bottom, 4 to 5 minutes. Carefully flip the dumplings with tongs and cook for 1 minute more. Transfer the dumplings to a baking sheet and keep warm in the oven.
Repeat the procedure with another 1/4 cup water, the remaining 1 tablespoon canola oil and half the remaining dumplings. Cook the final batch of dumplings in the remaining 1/4 cup water, adjusting the heat as necessary to prevent scorching. (There will be enough oil left in the pan for the final batch). Serve hot with Ginger-Garlic Dipping Sauce, if desired.

Cheesy Meatloaf

, No Comment Cheesy Meatloaf

Cheesy Meatloaf

1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions
Preheat oven to 350 degrees F.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.

Lobster Bisque

, No Comment Lobster Bisque

New Lobster Bisque Recipe’
1 1/4 c. diced carrots
1 sm. onion
1/2 lb. uncooked lobster meat
1 c. butter
2 tbsp. dry sherry
1/2 c. dry white wine
3/4 c. chicken broth
1 tbsp. tomato paste
1 bay leaf
2 tbsp. minced parsley
Pinch of thyme
8 tbsp. flour
4 c. scalded milk
4 tbsp. heavy cream

Mince the carrots and onion in a food processor. Mince the lobster meat.

Melt half the butter in a large pot and saute the carrots and onions for 5 minutes. Add the lobster meat. Heat and ignite the sherry and pour it over the mixture. Add the wine, chicken broth, tomato paste, bay leaf, parsley and thyme and simmer for 20 minutes.

Melt the rest of the butter in a saucepan and stir in the flour to make a roux. Cook it for a few minutes and then add the hot milk, beating vigorously with a wire whisk.
Pour this into the lobster pot and simmer very gently for
15 minutes. Add the cream and correct the seasoning.

Fruit Salad Dressing with Whipped Cream (cooked)

, No Comment Fruit Salad Dressing with Whipped Cream (cooked)

Fruit Salad Dressing with Whipped Cream (cooked)
No.1 (with lemon)
2 tbl lemon juice
2 eggs or 4 yolks, beaten
1/3 cup water
1/3 cup sugar
2 tbl butter
½ tsp salt
1/8 tsp paprika
1 cup cream, whipped

Mix dry ingredients, add egg, lemon juice and water, and cook over boiling water, stirring constantly. Add butter, cook until thick; cool. When ready to use, add the stiffly beaten cream.

No.2 (with orange or pineapple)

Use 1/3 cup of orange or pineapple in place of the water in No.1 above.

No.3 (with maple syrup or honey)

1 egg yolk
¼ cup maple syrup or honey
¾ cup cream, whipped
Juice of half a lemon

Beat yolk well in double broiler. Add maple syrup or honey and cook for a minute until thick. Cool, fold in cream and add the lemon juice.

Chocolate and Sour Cream Layer Cake

, No Comment Chocolate and Sour Cream Layer Cake

Chocolate Layer Cake, Sour Cream

4 egg yolks
3 egg whites
1 1/3 cup sugar
1 cup thick, sour cream
1 tsp soda
A pinch of salt
1 ½ cup flour
2 squares chocolate

Beat the yolks and the sugar until very light; melt the chocolate in part of the cream, over the fire; let cool and then add it to the rest of the cream. Sift the soda into the flour and add alternately with cream to the yolks and sugar; flavor and cut and fold in the whites beaten stiff but not dry. Bake in two square, shallow pans at 350 F. When cool, put together with boiled Icing or Chocolate Nut Filling (see below).

Boiled Icing

1 cup granulated sugar
½ cup water
2 egg whites
½ tsp flavoring extract

Boil sugar and water over slow fire until syrup spins a thread; pour very slowly into stiffly beaten whites and beat until smooth and almost stiff enough to spread. Add flavoring. Spread on cake.

Chocolate Nut Filling

1 ½ cups brown sugar
¾ cup cream
2oz. Grated chocolate
½ cup butter
¾ cup chopped nut meats

Boil sugar, cream and butter until thick; stir until cool; then add chocolate melted over hot water, and nuts, and spread between layers.

Bean Salad

, No Comment Bean Salad

Bean Salad
No.1
1 lb wax beans
2 eggs
2 tbl sugar
¼ cup tarragon or malt vinegar
½ pint sour cream
½ cup bean liquid, hot

Wash, string and slice beans. Cook until tender. Beat eggs well with the sugar, vinegar and the sour cream. Mix well. Then add the hot bean liquid, beating well while adding, so it will not curdle. Then mix with the beans and place in glass jar in the refrigerator. This will keep for several days.

No.2

1 lb string beans
2 tbl onions, chopped
2 tbl fat (chicken or bacon or oil)
2 tbl vinegar
1 cup bean liquid
1 tbl sugar
Salt and paprika

Cook beans in boiling salted water until tender, drain and reserve 1 cup of the bean liquid. Mix while hot with the rest of the ingredients. Serve slightly warm.

Page 2 of 3123