Honey Glazed Walnut Shrimp

adapted from Honey-Walnut Prawns recipe and Candied Walnuts recipe

Ingredients :
1/2 cup Walnuts
5 cup Water
1 cup Sugar
2 cupOil


16 med Prawns, peeled and cleaned
1/2 cup Cornstarch
1/2 cup Egg whites
2 tbl Honey
3 tbl Mayonnaise
1 tbl Fresh lemon juice
1/2 tbl Condensed milk
1/2 cup Oil

Method:

Option:Dust the shrimp with cornstarch rather than making a batter.

Rinse walnuts, then boil in 5 cups water, continually changing water until clear.
When clear, boil with sugar until sugar dissolves.
Heat 2 cups oil until almost smoking, then deep-fry walnuts until they're shiny and brown, no longer golden.
Remove walnuts to cookie sheet, let cool.
Mix cornstarch and egg whites together to form a thick, sticky texture and mix well with prawns. Set aside.
Mix honey, mayonnaise, lemon juice and condensed milk in a medium bowl until smooth.
Heat oil until boiling, then deep fry prawns until golden brown.
Drain, then fold in honey-mayonnaise mixture.
Mix well, sprinkle with walnuts, and arrange on platter. Serves 4 to 6.

Alternate recipe for making walnuts

2 cups raw walnuts or pecans
1 cup sugar
1/2 cup water
salt

Preheat oven to 300 degrees. Butter a large baking pan.

Combine nuts, sugar and water ina heavy saucepan over medium heat. Cook and stir until mixture crystallizeds, about 15 minutes. Spread pecans on the prepared baking pan and sprinkle with salt. Bake for 15 minutes. Turn with an oiled metal spatula and bake another additional 15 minutes. Cool and store in an airtight container.

If nuts do not look glazed, try frying them.

Extreme Banana Nut Bread 'EBNB'

I chose this recipe from Allrecipes.com because of the name and since I was curious about it. It's really good stuff and the author of this recipe speaks the truth about what can happen at home because my good friend Jimmy ate a lot of it. He's even willing to buy me ingredients just so I can make it for him. Crazy! I should start charging people...LOL Btw, I made these in regular pans, but you need to reduce the time for baking!

Source: http://bread.allrecipes.com/az/67937.asp

Submitted by: SASEIGEL
"This is my mom's dense, excellent, and definitely unhealthy banana nut bread recipe. It's always completely gone in minutes. This is great at parties, but hazardous at home. HEALTH WARNINGS: EBNB may be habit forming. A very flexible recipe that will accommodate changes based on what you have on hand. Use any type of fat in place of the butter, such as shortening or oil. It works with either brown or white sugar too." Original recipe yield: 2 - 9x5 inch loaves.


INGREDIENTS:
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 cup butter or margarine
2 cups white sugar
2 cups mashed overripe bananas
4 eggs, beaten
1 cup chopped walnuts

DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.
Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.

Tips:1) Do not taste this in advance of serving.2) Do not cut loaves prior to serving.3) Hide it from yourself, your spouse, kids, neighbors and contractors who may be downwind until ready to serve.4) Cut at the last possible moment, and finally,5) pre-print 8 or 10 small recipe sheets and leave them wherever you put the EBNB (seriously) otherwise you'll have lots of people bugging you for the recipe.

Spicy Thai Corn Cakes

Me and my friend Jimmy went to Thai Country Cafe in the Del Mar Loop and tried the Thai Corn Cakes. It was the bomb. And ever since that Jimmy keeps on hounding me to make them...LOL. So he found this recipe!

Source: http://importfood.com/recipes/todmankhaophot.html

Corn is a staple used widely throughout Thailand, whether it's sold by streetside vendors that cook it on a charcoal grille, added to ice cream (really!) or spooned onto pizza. Here's an enjoyable fried corn snack, which would most likely be served with a sweet chile sauce for dipping. This is a vegetarian recipe.

Ingredients:
2 cups fresh corn (about 4 ears)
1 egg
1/4 cup sliced long green beans
1 tbsp kaeng kua curry paste
2-3 tbsp rice flour
2 tbsp thin (light) soy sauce
1 tsp salt
2 cups vegetable oil
3 tbsp wheat flour

Method:
Blend all ingredients (except vegetable oil and wheat flour) and knead to a uniform texture. Form the dough into 1 inch thick balls, flatten slightly, roll in the wheat flour, and fry in hot vegetable oil. Remove from oil when golden brown, let excess oil drip onto a paper towel, serve and enjoy.

Oatmeal Chocolate Chip Cookies

I got this recipe from an old friend of mine. I like to add more vanilla than it calls for!


1 cup granulated sugar
1 cup brown sugar
1 cup unsalted butter
2 eggs
1 tsp ( I usually like to put 1 1/2-2 TCP)

1 tsp baking soda
1 tsp baking powder
1 tsp salt ( I usually put less than that)
2 cups All Purpose Flour

1 bag of Ghiradelli's Double Chocolate Chips
2 1/2 cups of Quick Oats ( Do not use instant oatmeal)

1. Preheat oven to 350 degrees
2. Cream together granulated sugar, brown sugar and butter. Add eggs and vanilla.
3. In separated bowl, sift together baking soda, baking powder, salt and flour. Add flour mixture to creamed mixture.
4. Mix in the chocolate chips
5. Add the quick oats.
6. Shape into golf ball size balls
7. Bake on cookie sheet for 10-12 minutes

Basic Crepes

I made this today and it turned out pretty well for the first time. I made it with chocolate chips, bananas and almonds. I'll try making a savory crepe next time for lunch.

1 1/4 cups all purpose flour
1 1/2 cups milk
1 tablespoon melted butter
1 egg
Vegetable cooking spray

Combine all of the ingredients and mix until smooth.

Pour batter into a pitcher or container with a pouring lip.

Cover with plastic wrap and let stand for 30 minutes or refrigerate for up to 2 days ( This allow for the flour to absorb the liquid and thicken the batter).

Spray pan with cooking spray.

Stir the batter and pour battr into the pan. Lift the pan off the heat, tilt and rotate is so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golder.

Turn the crepe over, using a spatula or your fingers.

Add fillings as desired. Ideas: Nutella, Chocolate Chips, Banana Slices, Strawberries, Peaches, Chopped nuts such as Almonds and Pecans,

When 2nd side is cooked, fold the crepe to cover the ingredients. Flip the crepe to the other side if needed.

Remove the filled crepe onto a plate. Dust powdered sugar for sweet crepes. Sprinkle cheese for savory crepes.

Mango Cake

CAKE: WHITE CAKE

10 oz Cake Flour
2 1/2 tsp. Baking Powder
1/2 tsp. Salt

10 oz. Sugar
4 oz. Unsalted Butter, at room temperature

8 oz. Milk
1 tsp. Vanilla Extract

4 Egg Whites

1. Preheat oven to 375 degrees.
2. Prepare an 8 or 9 inch round cake pan with parchment paper or wax paper and non stick spray.
3. Sift together first 3 ingredients twice.
4. Cream together butter and sugar until light and fluffy.
5. Combine milk and vanilla and set aside.
6. Add dry ingredients in 3 parts, alternating with the milk mixture.
7. Whip egg whites until stiff peaks are formed.
8. Fold whites into batter, bing careful not to over mix.
9. Pour batter into prepared pan and bake for 35-40 minutes.

FILLING: MANGO WHIPPED CREAM

16 oz. Heavy Whipping Cream
2 oz Powdered Sugar
8 oz. Mango Sauce
Mango Compound

1. Whip heavy whipping cream until soft peaks
2. Add powdered sugar
3. Whip mango sauce unto cream
4. Add mango compound and sweeten to taste.


FROSTING: MANGO BUTTERCREAM

1 lb. Granulated Sugar
8 oz. Egg Whites

1.25 lbs Unsalted Butter at room temperature

Mango Compound


1. Whisk together egg whites and sugar until well combined.
2. In a double broiler, heat egg whites and sugar until sugar is completely dissolved ( approximately 110-120 degrees).
3. Transfer egg mixture to mixture bowl. Using whisk attachment, beat on high until mixture is just warm.
4. Add butter in small amounts ( 1/2 to 1 oz pieces). Allow butter to completely incorporate before adding next amount. Continue this process until all the butter is completely incorporated.
5. Add mango compound and sweeten to taste.
6. Continue beating until buttercream is the proper consistency. If buttercream is too soft, refrigerate for 5-10 minutes to cool and continue to beat until proper consistency is reached.

Peruvian Lomo Saltado Recipes

My good friend Annie introduced me to this hole in the wall restaurant in Santa Fe Springs, CA. I don't remember the name of it, but it's the bomb restaurant. You can also substitute the beef for chicken and it will be Pollo de Saltado. I haven't exactly tried these recipes out yet, but I hope to soon. Anybody want to be my taste testers this week?

PERUVIAN LOMO SALTADO

Peruvian Lomo Saltado Recipe By : Jennifer Viegas - Arte Culinaria del Sol
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Vegetable Oil
1/2 Cup Onion -- sliced
2 Cloves Garlic -- minced
1/2 Cup Bell Pepper, Red Or Yellow -- chopped
1 1/2 Cups Potato -- cubed and cooked
1 Tablespoon Jalapeno Pepper -- diced
1/2 Pound Sirloin Steak -- sliced thin
1 Tomato -- chopped
1 Teaspoon Fresh Oregano
Salt And Pepper -- to taste


Heat oil in a non-stick pan and saute onion, garlic and bell pepper. Add
potato and cook, stirring occasionally, until potato just begins to
brown.
Add chile and steak. Saute a few more minutes. Stir in tomato, oregano,
salt and pepper.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with steamed rice.
NOTES : Lomo Saltado is the most popular beef dish in Peru. Uploaded to
the net by Gary Watson . From the San Jose
Mercury-News; June 14, 1995.
Nutr. Assoc. : 0 0 0 2237 0 0 0 0 0 0

-Gary Watson, Los Gatos, California[http://www.rahul.net/watson]




LOMO SALTADO

1 Tablespoon Oil
2 medium Onions-sliced
1 teaspoon Oregano
2 cloves Garlic-minced
1 medium Tomato-chopped
1 medium Green Pepper-sliced
1/2 pound Sirloin Steak-cut into thin strips
4 medium Potatoes-cut into french fries
2 Tablespoons Rocoto (Peruvian Red Hot Pepper)(or any hot pepper you can get)


1- Fry french fries then set aside to add to dish later.
2- Season steak strips with salt and pepper.
3- Heat oil in pan and sauti garlic.
4- Place steak strips into pan, add rocoto (hot pepper), cook untilbrown, stirring occasionally.
5- When steak strips are cooked, add onions, green pepper, tomato, oregano. Stir.
6- Cover and let sauti for approx.. 5-7 minutes. Do not over cook. Youdo not want your vegetables to be too soft.
7- Add french fries. Stir.
8- Serve over white rice. Enjoy

Thai Dinner for Busy Grad Students

I know this is the cheaters way to making this stuff, but it saves a lot of time and money. If you live in STL, I recommend you go to Jay's International on Grand Ave for these ingredients.

PAD THAI NOODLES


1 package of noodles (I need to find out the name of these noodles but they are about 1/2 cm wide) ( Costs 69 cents at Jay's Intl.)

2 bottles of Pad Thai Sauce n ( Costs $1.39/bottle)

Water

Bean Sprouts ( I usually grab about 2-3 handfuls of this)

1 bunch of Green Onions (cut to 1 1/2 - 2 inches long pieces)

1 Box of Extra Firm Tofu ( cut into small pieces/cubes and fried to light brown)

Cooked Chicken and/or Shrimp (Optional)

Slices of Lime

Crushed Peanuts


1. Soak the noodles in a bowl of water until they are soft.

2.In a large pot, place the noodles in some water and add 2 bottles of Pad Thai Sauce. Cook together until noodles are cooked and water has boiled off.

3. Add Green Onions, Bean Sprouts, and Tofu

4. Add Chicken and/or Shrimp as desired.

5 Garnish with Lime slices and crushed peanuts, if desired.


CHICKEN SATAY

Lobo Chicken Satay Seasoning Mix Packet (costs 89 cents)

1 lb. Boneless Breast of Chicken, cut into slices to put on skewers

Skewers


Sprinkle Packet A over chicken and add small amount of water. Marinated for 2-3 hours. Thread chicken through skewers and cook until done.

PEANUT SAUCE
Peanut sauce mix from Satay Seasoning Mix Packet

3/4 cup Coconut Milk

2 tbsp Creamy Peanut Butter

3 tbsp vegetable oil

Empty packet B in a small pot. Add coconut milk, vegetable and peanut butter. Combine and bring to a boil. Lower the head and simmer for 15 minutes.

CUCUMBER SALAD

Cucumber, sliced and diced

Red Onion

4 tbsp White Vineger

4 tbsp Water

6 tbsp Sugar

1/2 tsp Salt

Slice and dice cucumber and onion and combine in a separate bowl. Combine vinegar, water, sugar and salt together in another bowl. Pour over cucumber and onion mixture.

Lumpia Shanghai

This recipe was given by my Mama. She's the bomb cook.


Ingredients:


2 lbs. Ground Pork

4 Eggs

3 Carrots (chopped finely)

½ to 1 Green onion bunch (chopped finely)

2 stalks Celery (chopped finely)

3 Chinese sausage (chopped finely) – (OPTIONAL)

Eggroll wrappers (about 70 pieces)

Lawry’s seasoned salt to taste

Ground Pepper to taste



***** OR ****

3 lbs Ground Pork

6 Eggs

4 Carrots (chopped finely)

1 bunch Green Onions (chopped finely)

3 stalks Celery (chopped finely)

4 or 5 Chinese sausage (chopped finely) - OPTIONAL

Eggroll wrappers (about 100 or 110 pieces)

Lawry’s seasoned salt to taste

Ground pepper to taste



Directions:

1. Boil meat in enough water for around 15 to 20 minutes.

2. Drain meat and mix thoroughly with all of the other ingredients.

3. Wrap and seal with cornstarch mixture.


Cornstarch Mixture:

5 to 6 teaspoons water

1 teaspoon cornstarch

Cook in microwave oven for 1 ½ to 2 minutes

Dutch Apple Pie with Oatmeal Streusel

Comment from Jeanne:
The only reason why I made this apple pie is because my friend Jian gave me a big bag of apples from a Chinese party. I didn't know how I was going to eat all of it. So that's when I decided to look for this recipe. Below is the recipe I used from Allrecipes.com. I found some Apple Pie Spice at the Soulard Farmers Market, in St. Louis, MO. that works wonders. I believe it's the secret ingredient to this recipe. Instead of the regular cinnamon, nutmeg and all spice, I just used a heaping 1 teaspoon of the apple pie spice for the filling and another heaping 1/2 teaspoon for the streusel topping. I ditched the lemon zest because I didn't have any lemon, but who knows..maybe I'll try it sometime. I used Gala apples for this also.


The crunchy oat topping adds an extra dimension to this delicious apple pie.
Try using Golden Delicious, Jonagold, or Granny Smith apples for this pie.
Makes 1 pie (8 servings). Submitted by Ginny to Allrecipes.com


1 (9 inch) pie shell
5 cups apples - peeled, cored and sliced
2 tablespoons all-purpose flour
2/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons butter
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
3/4 cup rolled oats
1 teaspoon lemon zest
1/2 cup butterDirections

1 Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer.

2 To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.

3 Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.

4 Bake in preheated oven for 10 minutes.

5 While filling is baking, make Streusel Topping: In a medium bowl combine
3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top.

6 Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.

Classic Scones

2 CUPS ALL-PURPOSE FLOUR
1/3 CUP SUGAR
1 TABLESPOON BAKING POWDER
½ TEASPOON SALT
8 TABLESPOONS ( 1 STICK) COLD UNSALTED BUTTER, CUT INTO PIECES
½ CUP DRIED CURRANTS, RAISINS OR CHOCOLATE CHIPS
1 LARGE EGG
½ CUP HEAVY CREAM
HEAVY CREAM
SUGAR

1. PREHEAT OVEN TO 350 DEGREES

2. WHISK TOGETHER THE FLOUR, SUGAR, BAKING POWDER AND SALT IN A LARGE BOWL.

3. DROP IN THE BOWL THE BUTTER AND MIX IN THE BUTTER WITH YOUR BARE OR GLOVED HANDS (CLEAN OF COURSE!). ACTUALLY YOU CAN ALSO USE A PASTRY BLENDER OR USE 2 KNIVES INSTEAD OF MIXING WITH YOUR HANDS.

4. TOSS THE BUTTER PIECES WITH THE FLOUR MIXTURE TO COAT AND SEPARATE THEM AS YOU WORK, UNTIL THE LARGEST PIECES ARE THE SIZE OF PEAS AND THE REST RESEMBLES BREAD CRUMBS. IT’S OKAY TO HAVE BIG CHUNKS OF BUTTER. DO NOT ALLOW THE BUTTER TO MELT OR FORM A PASTE WITH THE FLOUR

5. STIR IN THE DRIED CURRANTS, RAISINS OR CHOCOLATE CHIPS

6. IN A SEPARATE BOWL, WHISK TOGETHER THE EGG AND HEAVY CREAM. ADD THIS MIXTURE TO THE DRY INGREDIENTS AND MIX WITH A RUBBER SPATULA, WOODEN SPOON OR FORK UNTIL THE DRY INCREDIENTS ARE MOISTENED.

7. GATHER THE DOUGH INTO A BALL AND KNEAD IT GENTLY AGAINST THE SIDES AND BOTTOM OF THE BOWL 5 TO 10 TIMES, TURNING AND PRESSING ANY LOOSE PIECES INTO THE DOUGH EACH TIME UNTIL THEY ADHERE AND THE BOWL IS FAIRLY CLEAN.

8. TRANSFER TO A LIGHTLY FLOURED SURFACE AND PAT THE DOUGH INTO A 10-12 INCH LOG ABOUT 4 INCHES IN DIAMETER.

9. CUT INTO 8 OR 12 SLICES 1-2 INCHES THICK AND PLACE AT LEAST ½ INCH APART ON THE BAKING SHEET.

10. BRUSH THE TOPS WITH CREAM AND THEN SPRINKLE THE TOPS WITH SUGAR>BAKE FOR 12-15 MINUTES. LET COOL ON A RACK OR SERVE WARM.

Jeanne's Fried Ice Cream

I learned this recipe from Chef Rodriquez, my favorite chef instructor at the Orange County School of Culinary Arts in Fullerton, CA. I've tweaked it a little bit. I usually make this once or twice a year for my friends back home and they love it! I usually just like to use Vanilla Bean Ice Cream and Caramel Sauce for the recipe. It's a great recipe if you will have a lot of friends over

Ingredients:
The Ice Cream Ball: Ice Cream (Vanilla, Pecan Praline, Chocolate Chip,Whatever you like) Eggs (uncooked, scrambled)
Cereal Coating(Crushed Cereal of Honey Bunches ofOats, Honey Nut Crunch Cereal whatever you like)

The Base For Plate Presentation:
Flour Tortillas
Cinnamon
Granulated Sugar
Whipped Cream

The Toppings:
Caramel Topping
Chocolate Syrup Topping
Nuts
Fresh Fruit (Strawberries)
Liquer (Kahlua...Oh My!)

Cooking Oil
Deep Fryer..you can use a Fry Daddy
Strainer/Slotted Spoon

NOTE: MAKE SURE YOU HAVE ENOUGH FREEZERSPACE AND THAT IT IS VERY COLD IN YOUR FREEZER....MUCHO IMPORTANTE....PLUS MAKE SURE YOU HAVE SOME LATEX GLOVES FOR PREPARATION...IT'S REALLY COLD>STUFF!

1. SHAPE ICE CREAM INTO BALLS AND DEEP FREEZE

2. DIP ICE CREAM BALL INTO EGG

3. COAT ICE CREAM BALL WITH CRUSHED CEREAL

4. DEEP FREEZE FOR 30 MINUTES-1 HOUR

5. REPEAT STEPS 2-4 FOR 2ND COATING AND 3RD COATING,IF NECESSARY

6. DEEP FREEZE UNTIL HARD BEFORE FRYING

For Plate Presentation/Serving Suggestion:

1. DEEP FRY FLOUR TORTILLAS IN COOKING OIL USING THE SLOTTED SPOON TOFOR A BOWL SHAPE

2. MIX SUGAR & CINNAMON SUGAR TOGETHER

3. AFTER FRIED TORTILLA IS COOLED SPRINKLE WITH CINNAMON SUGAR.

4. PUT WHIPPED CREAM IN THE MIDDLE OF THE PLATE AND PUT FRIED TORTILLA ON TOP OF WHIPPED CREAM. THIS WILL HOLD THE TORTILLA IN PLACE.

Frying The Ice Cream Ball:

1. MAKE SURE THE ICE CREAM BALL IS HARD AND NOT SOFT BEFORE FRYING. DEEP FRY THE ICE CREAM BALL FOR 5-10 SECONDS AS DESIRED USING THE STRAINER OR SLOTTED SPOON.

2. AFTER IT HAS BEEN FRIED, PLACE ICE CREAM BALL IN TORTILLA BOWL

The Finishing Touches:

1. DECORATE WITH WHIPPED CREAM ON TOP OF ICE CREAM BALL AND ON THE SIDES OF THE PLATE

2. DRENCH WITH CARAMEL SAUCE, CHOCOLATE SAUCE, ETC.

3. ENJOY & SHARE IT WITH A FRIEND