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Recipes
Honey Walnut Prawns
By AliceV
A delicious blend of crunchy California Walnuts and fresh prawns make this an all-time family favorite
- For the glazed walnuts:
- 2 cups sugar
- 1 cup water
- 1 1/2 cups California walnuts, in halves and/or large pieces
- 3 or more cups canola oil
- For the honey mayonnaise sauce:
- 1 cup mayonnaise
- 2 tablespoons honey
- 1/4 cup sweetened condensed milk
- 1 tablespoon dry mustard
- 1 tablespoon sugar
- For marinating and serving the prawns:
- 1 lb. large prawns, thawed if frozen, peeled and deveined pinch of ground white pepper
- 4 drops sesame oil
- 1 egg white
- 5 –6 cups canola oil*
- 1 cup cornstarch
- 1 tablespoon toasted sesame seeds, if desired for garnish
- Note: If you are reusing the oil from frying the walnuts, first strain it through cheesecloth, or a fine mesh strainer, to remove any burnt or dark bits.
Turkey Hash Patties
By AliceV
This recipe transforms leftover turkey and mashed potatoes into crispy patties for an easy day-after-Thanksgiving b...
- 4 tablespoons vegetable oil
- 1 medium carrot, peeled and cut into small dice
- 1 medium celery stalk, small dice
- 1 medium yellow onion, small dice
- 2 teaspoons finely chopped fresh thyme leaves
- 3 cups shredded, cooked turkey (about 12 ounces)
- 2 cups cold mashed potatoes
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour
- 1 tablespoon coarsely chopped fresh Italian parsley leaves
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
Pan-Fried Vietnamese Egg Rolls
By AliceV
Vietnamese Egg Rolls feature turkey, pork, and shrimp, alongside onions, carrots and shiitake mushrooms
- DIPPING SAUCE:
- 1 package spring roll wrappers
- 1 pound lean ground turkey
- 1/2 pound ground pork
- 1/2 pound shrimp
- 1 carrot
- 4 long green onions, chopped
- 5 to 6 dried shiitake mushrooms, soaked in hot water
- 1 bean thread vermicelli
- 3 tablespoons fish sauce
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon sesame oil
- 1/2 tablespoon ground ginger
- 2 egg whites, yolks reserved
- 1 tablespoon fish sauce
- 4 tablespoons water
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon sriracha
- Juice of 1/2 lime
Skillet Stuffed Peppers
By AliceV
Nancy Hughes, Cooking Light MAY 2004
- 2 large green bell peppers, halved lengthwise and seeded
- Cooking spray
- 3/4 pound ground round (ground turkey works!)
- 1/2 cup water
- 1 (1.25-ounce) package taco seasoning
- 1 (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes) or instant potatoes
- 1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
- Cracked black pepper (optional)
Butter Bean Ragout
By AliceV
1. In a large bowl add beans and enough water to cover by 3 inches
- 1 pound dried butter beans (about 2 1/2 cups)
- 8 cloves garlic, peeled
- 4 sprigs fresh thyme
- 1/2 teaspoon whole black peppercorns
- 1 tablespoon vegetable oil
- 2 large onions, peeled and split in half
- 12 cups reduced-sodium chicken broth
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup finely shredded Parmesan cheese
- 1/4 cup chopped fresh flat-leaf Italian parsley
- 2 teaspoons finely shredded lemon peel
- 1/8 teaspoon crushed red pepper
- 1/2 cup Seasoned Bread Crumbs
Corrected Version: Slow Cooker Orange Mongolian Chicken
By AliceV
Place flour and salt in a bowl and mix to combine
- 4 boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoons salt
- 1/2 cup all-purpose flour
- 1 teaspoon balsamic vinegar
- 3 tablespoons ketchup
- 6 ounces frozen orange juice concentrate, thawed
- 4 tablespoons dark brown sugar
Chicken With Walnuts
By AliceV
A close variation of a 1977 recipe from the Better Homes and Gardens "Oriental" Cookbook
- 2 lbs chicken breasts, diced into one-inch pieces (I have made this with chicken thigh meat and it works fine)
- 2 large green bell peppers, diced into one-inch pieces (red peppers are okay if that is what you have)
- 10 green onions, chopped into one-inch slices (use white and green bits)
- 1 1/4 cups walnuts, halves broken in half again (or more)
- 9 tablespoons soy sauce
- 6 tablespoons Chinese wine or 6 tablespoons dry sherry or 6 tablespoons water
- 5 teaspoons cornstarch (cornflour)
- 2 tablespoons water
- 1 tablespoon fresh ginger, chopped finely
- 1/4 teaspoon red chili pepper flakes
- 1 teaspoon sugar (use more if you like sweet)
- 2 -4 tablespoons vegetable oil
Walnut Crusted Halibut With Honey Soy Sauce
By AliceV
Walnut Crusted Halibut with Honey Soy Sauce
- 1 1/2 cups walnuts, toasted
- 4 -6 ounces Alaskan halibut fillets
- 2 eggs, lightly beaten with
- 1 tablespoon water
- 1/4 cup flour
- 1 tablespoon olive oil, light
- 1/3 cup soy sauce
- 2 cups clover honey
- 1 pinch salt and pepper
Savory Crepes with Spinach & Brie
By AliceV
Whisk together the flour, eggs, 1/2 cup milk, salt and pepper in a large bowl
- Spinach and Brie Filling:
- 1 cup all-purpose flour
- 3 eggs
- 1 1/2 cups whole milk, divided use
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 3 tablespoons unsalted butter, melted, plus whole butter for cooking crepes
- 2 tablespoons olive oil
- 6 ounces baby spinach
- Salt and freshly ground black pepper
- Grating of fresh nutmeg
- 1/4 cup heavy cream
- 6 ounces Brie, such as Ile de France, thinly sliced with or without rind
Pesto Meatballs and Couscous
By AliceV
Ground turkey works fine
- 3 tablespoons olive oil
- 1 1/2 pounds ground beef
- 1/2 cup dried bread crumbs
- 3/4 cup store-bought pesto
- 1 large egg
- kosher salt and black pepper
- 1 10-ounce box couscous
- 1/4 cup (1 ounce) grated Parmesan (optional)