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Pearl of the Orient's Prawn and Shrimp Lo Mein Noodles

Pearl of the Orient's Prawn and Shrimp Lo Mein Noodles
Studio3 Producer
POSTED: Tuesday, March 09, 2004 12:54:15 PM
UPDATED: Tuesday, March 09, 2004 12:54:15 PM

Ingredients:


6 oz. baby shrimp (40-50 size, peel and deveined)

6 oz. Prawns (21-25 size, peel and deveined) optional

4 oz. Shredded cabbage

3 oz. Shredded carrots

3 oz. Sliced mushrooms

3 oz. Green onions, cut into 2inch sections

6 oz. Cooked spaghetti noodle


Sauce Ingredients:


? tsp. Salt

1 tbsp. Sugar

? tsp. White pepper

1 tbsp. White cooking wine

2 tbsp. Soy sauce

2 tbsp. Oyster sauce

? tbsp. Sesame oil

3 tbsp. Soybean oil

? tsp. Minced fresh ginger

? tsp. Minced fresh garlic

1 tsp. Diced green onions (white part only)

1 stick Green onions shredded thin


Procedure:


1. Par boil Prawns and shrimp in hot boiling water till its 70% cooked. When color of shrimp turns to pink, cook one more minute.

2. Heat wok till very hot, put 3 tbsp. of soybean oil in wok; add ginger, garlic and diced scallion, put cabbage, mushroom, carrots, and green onions in hot wok, stir for 3 minutes, then add prawns and shrimp, stir for 2 minutes.

3. Add spaghetti noodles in wok, add all spices, and keep stirring for 12 minutes. Makes sure noodles do not stick to wok.

4. Dish up garnish with thin shredded green onion, and serve.


Notes: If no wok could be found, a non-stick fry pan is just as good. Make sure it is heated up till pan is very hot before cooking.

Lowfat Chicken Chili

1 (16 ounce) package dried navy beans
4 (14.5 ounce) cans chicken broth
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground black pepper
1 tablespoon dried oregano
1 tablespoon ground cumin
0.5 teaspoon ground cloves
5 cups chopped, cooked chicken meat
2 (4 ounce) cans diced green chile peppers
1 cup water
1 teaspoon salt
1 jalapeno pepper, seeded and minced


Directions
1. Sort and wash beans. Place beans, broth, onion, garlic, black pepper, oregano, cumin, and ground cloves in a Dutch oven. Bring to a boil. Cover, reduce heat, and simmer for 2 hours.
2. Stir in chicken, chilies, water, salt, and jalapeno. Bring to a boil. Cover, reduce heat, and simmer for 1 hour; stirring often.




Serves 12 cups
Prep time: 10 minutes
Cook time: 210 minutes
Total time: 220 minutes
Fat: 4.24
Carbs: 25.85
Protein: 25.81
Calories: 244.81
Alcohol: 0.00

Chocolate Chunk Cookie Squares with Frozen Yogurt

a.. 1-1/4 cups unsifted all purpose flour
b.. 1/2 tsp. baking soda
c.. 1/4 tsp. salt necessary
d.. 3 Tbs. unsalted butter, softened
e.. 1/2 cup brown sugar, packed
f.. 1/4 cup plus 2 Tbs. dark corn syrup
g.. 1 egg
h.. 1/2 tsp. vanilla extract
i.. 1/3 cup chopped pecans
j.. 1/4 lb. fine dark chocolate, cut into 1/2 inch pieces
k.. 4 cups mint chocolate chip frozen yogurt
Preheat oven to 350°F. Combine flour, baking soda and salt in a bowl and set aside. Combine butter and sugar in bowl. Beat with an electric mixer until light and fluffy. With mixer running, slowly add corn syrup, egg and vanilla. Beat 1-2 minutes or until mixed thoroughly. Add flour mixture and beat another 2 minutes until mixed thoroughly. Stir in pecans and half the chocolate. Spread batter in an ungreased 9 inch baking pan. Sprinkle with remaining chocolate pieces. Bake 30 minutes or until tester comes out clean when inserted in center. Cut into squares while warm. Let cool 10-15 minutes. Serve with frozen yogurt.

This recipe serves 8 people.


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Sweet Summer Fruit Smoothie

One 8-oz. container vanilla low-fat yogurt
1-1/2 cups peeled, sliced ripe peaches, nectarines or other fruits
2 Tbs honey
1/4 cup wheat germ



1 Place all ingredients in blender container; cover. Blend or process on high speed about 1 minute or until smooth.
2 Pour smoothie into 2 glasses and, if desired, sprinkle with additional wheat germ.


Servings: 2

Blueberry Coffeecake

Perfect for breakfast or brunch!

Blueberry Topping
2 cups blueberries, fresh or frozen
1 Tbs all-purpose flour
1/2 cup honey
2 Tbs fresh lemon juice
Cake
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup honey
2 eggs
1/4 cup milk
2 Tbs fresh lemon juice
1 tsp freshly grated lemon peel
1 tsp vanilla extract
6 Tbs butter, melted



1 Place blueberries in bottom of greased 9-inch round cake pan; distribute evenly. Sprinkle with flour; drizzle with honey and lemon juice. Set aside.
2 In a small bowl, combine flour, baking powder, baking soda and salt; set aside. In a medium bowl, combine honey, eggs, milk, lemon juice, lemon peel and vanilla; beat with folk until well mixed.
3 Add flour mixture; mix well. Stir in melted butter; mix well. Pour batter over blueberries in pan; spread to cover evenly.
4 Bake at 350°F for 30 to 35 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. Invert cake onto large plate; cool.


Servings: 8


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Lowfat Honey Carrot Soup

1 package (16 oz.) baby carrots or 3-1/2 cups sliced carrots
1 cup chicken broth
1/2 medium onion, chopped
1/2 cup 2% milk
1/4 cup honey
Ground nutmeg, to taste



1 In a large saucepan, combine carrots, chicken broth and onion. Cover and simmer over medium heat for about 15 minutes, or until carrots are tender.
2 Transfer mixture to blender or food processor; blend until smooth. Return to saucepan.
3 Add milk and honey. Return to simmer. Serve hot or chilled, sprinkled with nutmeg.


Servings: 2

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 276.84
Calories From Fat 27.34
% Daily Value
Total Fat 3.16g 4%
Saturated Fat 1.17g 5%
Cholesterol 4.57mg 1%
Sodium 494.05mg 20%
Potassium 900.65mg 25%
Carbohydrates 59.51g 19%
Dietary Fiber 4.75g 18%
Protein 6.85g 13%

Low Carb Herb-Butter-Roasted Turkey

Surround the glorious baked bird with festive trimmings, including herbs, baby squash, Seckel pears, crab apples, quinces, and a sprinkling of pomegranate seeds.

1 14-pound turkey
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup butter (no substitutes), softened
2-3 tablespoons snipped fresh thyme, tarragon, marjoram, and/or rosemary
2 cloves garlic, minced



1 Preheat oven to 425 degrees F.
2 Remove giblets and neck from interior cavity of turkey; reserve for gravy stock. Rinse bird; pat dry. Cut off wing tips; reserve for gravy stock. Season cavity with salt and pepper.
3 For Herb-Butter Seasoning, combine butter, the fresh herbs, and garlic. Starting at the neck end of the turkey, loosen the skin by sliding your fingers underneath it, being careful not to tear it. Slide your hand as far as you can toward the other end of the turkey, separating the skin from the meat. Rub about two-thirds of the herb-butter seasoning over the entire breast.
4 Spoon some of the stuffing into the neck cavity. Skewer neck skin to back. Spoon more of the stuffing loosely into the body cavity. (If you pack stuffing too tightly, it will not get hot enough by the time the turkey is cooked.) Tuck drumsticks under tail skin, or tie to tail. Transfer any remaining stuffing to a 2-quart casserole; cover and chill in the refrigerator.
5 Place turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the center of one of the inside thigh muscles. The bulb should not touch the bone.
6 Rub remaining herb-butter seasoning over the entire turkey. Cover turkey loosely with foil. Roast in the preheated oven for 20 minutes. Reduce temperature to 350 degrees F. Continue roasting turkey for about 3-1/2 to 4 hours or until thermometer registers 180 degrees F. Cut band of skin between legs after 2-1/2 hours so the thighs will cook evenly. Bake casserole of stuffing alongside turkey during the last 40 minutes or roasting. During the last 30 minutes of roasting, uncover turkey.
7 When done, remove turkey from oven; cover. Let turkey stand 20 minutes before carving. To serve, remove stuffing from turkey; transfer to a serving bowl. Carve turkey and serve warm. Makes 14 servings.


Servings: 14
Preparation time: 20 minutes
Cooking time: 3 hours and 50 minutes
Ready in: 4 hours and 10 minutes

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 412.92
Calories From Fat 151.12
% Daily Value
Total Fat 16.92g 26%
Saturated Fat 7.51g 37%
Cholesterol 175.83mg 58%
Sodium 229.68mg 9%
Potassium 626.53mg 17%
Carbohydrates 0.28g 0%
Dietary Fiber 0.07g 0%
Protein 61.11g 122%

Lemon Linguine

1 pound uncooked linguini noodles
1/2 cup CARAPELLI? mild olive oil
Zest from 1 large lemon
Juice from 2 large lemons
1/2 cup chopped green onion
1/4 cup chopped fresh flat leaf parsley
Salt and fresh ground black pepper
Parmesan cheese, to taste

Cook linguini in boiling salted water until al dente; drain well.

Meanwhile, in bowl, combine olive oil, lemon zest, lemon juice, green onion and parsley. Add pasta; toss well. Season to taste with salt and pepper. Toss in Parmesan cheese to taste.

Serve warm or chilled.

Makes 6 servings


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Irish Lamb Stew


a.. 1 1/2 pounds thickly sliced bacon, diced
b.. 6 pounds boneless lamb shoulder, cut into 2 inch pieces
c.. 1/2 teaspoon salt
d.. 1/2 teaspoon ground black pepper
e.. 1/2 cup all-purpose flour
f.. 3 cloves garlic, minced
g.. 1 large onion, chopped
h.. 1/2 cup water
i.. 4 cups beef stock
j.. 2 teaspoons white sugar
k.. 4 cups diced carrots
l.. 2 large onions, cut into bite-size pieces
m.. 3 potatoes
n.. 1 teaspoon dried thyme
o.. 2 bay leaves
p.. 1 cup white wine
1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.

2 Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.

3 Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.

4 Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

Makes 10 servings

Scalloped Cabbage


a.. 2 tablespoons butter
b.. 1 medium head cabbage, cored and sliced thin
c.. 1 large onion, chopped
d.. 1 1/2 cups milk
e.. 4 eggs, lightly beaten
f.. 1 cup crushed saltine crackers
g.. 1 teaspoon salt
h.. 1/2 teaspoon ground black pepper
1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch casserole dish.

2 Melt 1 tablespoon of butter in a large pot over medium heat. Add cabbage and onion and cook for about 20 minutes, or until tender, stirring often. Add milk and bring to a boil. Reduce heat to low and simmer for 5 minutes. Gently pour in eggs, stirring constantly. Stir in 3/4 of the cracker crumbs, and the salt and pepper; mix well. Pour into casserole dish and top with remaining cracker crumbs. Dot with butter.

3 Bake in preheated oven for 30 minutes, or until golden brown and heated through.

Makes 6 servings

Irish Shamrock Cookies


a.. 1/2 cup butter, softened
a.. 1 (3 ounce) package instant pistachio pudding mix
a.. 1 1/3 cups baking mix
a.. 1 egg
a.. 1 tablespoon white sugar

1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheet.

2 Cream together the butter or margarine and the pudding mix. Blend in the baking mix, egg and sugar and mix well.

3 On a lightly floured surface roll out the dough to 3/8 inch thickness and cut into cookies with a shamrock cookie cutter.

4 Place cookies on the prepared baking sheet and bake at 350 degrees F (175 degrees C) for 9 to 10 minutes or until lightly browned on the edges. Let cookies cool on rack. Frost with green colored icing if desired.

Makes 1 1/2 dozen

ST. PATRICK'S CORNED BEEF DINNER (IRELAND)
Serves 8.



4 to 6 lbs. brisket of beef
1 qt. beer or ale
6 peppercorns
2 bay leaves
? tsp. thyme
Peeled sm. white potatoes
Small onions
Carrots
Wedges of green cabbage

Simmer beef in the beer and seasonings over a low heat for 4 hours or longer until meat is very tender.
During last 30 minutes of cooking time, add vegetables.
Continue cooking until vegetables are done.



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Mocha Truffle Cookies

. 1/2 cup butter
. 1/2 cup semisweet chocolate pieces
. 1 tablespoon instant coffee crystals
. 3/4 cup sugar
. 3/4 cup packed brown sugar
. 2 beaten eggs
. 2 teaspoons vanilla
. 2 cups all-purpose flour
. 1/3 cup unsweetened cocoa powder
. 1/2 teaspoon baking powder
. 1/4 teaspoon salt
. 1 cup semisweet chocolate pieces


1. In a large saucepan melt butter and the 1/2 cup chocolate pieces over low heat. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in sugars, eggs, and vanilla.
2. In a medium mixing bowl combine flour, cocoa powder, baking powder, and salt. Stir into coffee mixture. Stir in the 1 cup chocolate pieces. Drop dough by rounded tablespoons onto lightly greased cookie sheets.
3. Bake in a 350 degree F oven 10 minutes. Let cool 1 minute before removing from sheet. Makes 30 cookies.

Oven Roasted Cauliflower & Tomatoes with Blue Cheese Bread Crumb Topping

a.. 1 head cauliflower, cored into flowerettes

a.. ? cup olive oil

a.. 1 T. Kosher salt

a.. 1 tsp. coarse ground black pepper

a.. 2 cloves garlic, minced

a.. 4 Roma tomatoes, cut in half lengthwise

a.. 2 T. butter

a.. 2 T. olive oil

a.. 1 large clove garlic, minced

a.. 1 cup breadcrumbs

a.. 1 tsp. dried Italian seasoning

a.. ? cup crumbled blue cheese

a.. ? cup chopped fresh basil

Place the cauliflower flowerettes in a bowl with the oil, salt, pepper, and garlic. Toss well. Place the cauliflower on a baking sheet in single layer, leaving some of the oil mixture in the bowl.. Place the tomatoes around the cauliflower, cut side up, and drizzle with some of the olive oil mixture Roast in preheated 400 degree oven for 15 minutes, until golden brown. You might have to turn the cauliflower once to roast top and bottoms.
In a small sauté pan, heat butter and oil. Saute the garlic for 30 seconds, add bread crumbs and seasonings. Toss well and cook for 2 minutes on low heat, until golden. Remove from heat. Add blue cheese to pan. Toss. Place cauliflower and tomatoes on a serving platter, sprinkle with breadcrumb mixture and chopped fresh basil. Serve at once.

Serves 4.

Fat Fish Blue's Jambalaya

Whole fryer chicken cut into 8ths

1 lbs andouille sausage sliced

? inch10- 16/20 peeled shrimp

1 qt chicken stock

? lbs diced onion

? lbs diced celery

? lbs diced bell pepper

2 cups crushed tomatoes

1 tsp chopped garlic

1 tsp Cajun seasoning

1& ? cup long grain rice


Cooking Process:

Brown chicken on all sides in enough vegetable oil to cover bottom of pan at medium high heat. Add andouille sausage and cook for 4 minutes. Add celery, opinions, peppers and garlic and cook for 4-5 minutes, then add in crushed tomatoes and cook for an additional 5 minutes. Stir in Cajun seasoning and chicken stock, bring to a boil and add rice, then turn down to a simmer and cook while stirring for 12-15 minutes or until rice is cooked through. Add in shrimp and cook for 4-5 minutes or until shrimp is cooked through. Adjust seasoning with salt and pepper. You may need to add additional stock during the cooking progress if the stock is absorbed to quickly before the rice is finished cooking.



PRESENTATION:



GARNISH:


Sprinkle edge of dish with fresh chopped parsley and Cajun spice mix.


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Lowfat Chicken Chili Soup

1.75 pounds diced chicken breast meat
2 green bell peppers, diced
2 red bell peppers, diced
1 onion, diced
0.5 cup frozen corn kernels
4 (15 ounce) cans kidney beans with liquid
2 (14.5 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
2 cups water
2 teaspoons chili powder
1 tablespoon dried parsley
1 teaspoon garlic powder
0.5 teaspoon ground cayenne pepper
0.5 teaspoon ground cumin

1. Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder and parsley.


Serves 18 servings

Fat: 1.10
Carbs: 21.56
Protein: 16.35
Calories: 161.52
Alcohol: 0.00

Grandma's Chocolate Pudding Cake

a.. 1 cup all purpose flour
b.. 2 tsp. baking powder
c.. 1/2 cup milk
d.. 2 Tbs. unsalted butter, melted
e.. 1 tsp. vanilla extract
f.. 3-1/2 Tbs. cocoa powder
g.. 1-3/4 cups sugar
h.. 1 cup hot water
i.. 1 cup whipping cream
j.. 2 Tbs. powdered sugar
k.. 1/2 tsp. vanilla extract
Preheat oven to 375°F. Combine first 5 ingredients, 1-1/2 Tbs. cocoa powder and 3/4 cup sugar in a bowl. Pour into an 8 or 9 inch baking dish. Combine 2 Tbs. cocoa powder, 1 cup sugar and hot water in a separate bowl. Pour over cake batter and bake about 40 minutes. Combine remaining ingredients in a chilled bowl. Using chilled beaters, whip cream mixture until stiff. Serve cake upside down with whipped cream.

This recipe serves 8 people


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Honey Granola

4 cups old-fashioned rolled oats
2 cups coarsely chopped nuts
1 cup golden raisins
3/4 cup honey
1/2 cup butter or margarine
2 tsp ground cinnamon
1 tsp vanilla
dash salt



1 Combine oats, nuts and raisins in a large bowl; mix well and set aside. Combine honey, butter, cinnamon, vanilla and salt in a saucepan; bring to a boil over high heat and boil 1 minute.
2 Pour honey mixture over oat mixture; toss until well blended. Spread on a lightly greased cookie sheet. Bake at 350°F 20 minutes or until lightly browned; stir every 5 minutes. Cool.
3 Crumble and store at room temperature in airtight container up to 2 weeks.


Servings: 8


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Butterfinger Crumb Cake

2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) butter or margarine, softened
1/2 cup (about one 2.1-oz. bar) finely chopped NESTL?? BUTTERFINGER? Candy Bar
1 tsp baking soda
1/2 tsp salt
1/2 cup milk
1/2 cup plain yogurt
1 large egg
1 tsp vanilla extract



1 Preheat oven to 350° F. Grease 8-inch-square baking pan.
2 Combine flour, brown sugar and granulated sugar in medium bowl; cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Transfer 1/2 cup flour mixture to medium bowl; stir in Butterfinger pieces.
3 Stir baking soda and salt into remaining flour mixture. Combine milk, yogurt, egg and vanilla extract in small bowl until blended. Add to flour mixture; stir just until blended. Pour into prepared pan; sprinkle evenly with Butterfinger mixture.
4 Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Serve warm.


Servings: 9

Low Carb Veal Roast with Herb Crust

1 3-pound boneless veal leg round roast
1/4 cup fine dry bread crumbs
2 Tbs water
1 Tbs Dijon-style mustard
1 Tbs lemon juice
1 tsp dried basil, crushed
1 tsp dried thyme, crushed
1/2 tsp coarsely ground pepper
1 cup beef broth
2 Tbs all-purpose flour
1/4 cup light dairy sour cream



1 Place meat on a rack in a shallow roasting pan. In a small mixing bowl stir together bread crumbs, water, mustard, lemon juice, basil, thyme, and pepper. Spread mixture over surface of meat.
2 Insert meat thermometer. Roast meat in a 325 degree F. oven for 2-1/2 to 3 hours or until thermometer registers 160 degrees F. (If crust begins to dry, cover meat loosely with foil after 1-1/2 to 2 hours.) Transfer meat to a warm platter; cover and keep warm.
3 For sauce, skim fat from pan drippings. In a small saucepan stir beef broth into flour; add meat drippings. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the sour cream; heat through, but do not boil. Pass the sauce with meat. Makes 10 to 12 servings.


Servings: 10


Calories 172.00
% Daily Value
Total Fat 3.00g 4%
Saturated Fat 1.00g 5%
Cholesterol 108.00mg 36%
Sodium 218.00mg 9%
Carbohydrates 4.00g 1%
Dietary Fiber 0.00g 0%
Protein 30.00g 60%