This issue "U"  
06-28-2010 

A CraftELady Mailing

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Hand Made Dishwasher Magnets

 
Hi Everyone!
I hope you enjoy the recipes!

[Archives ] http://www.acrafteladymailing.com/recipes/archives.html  

Index
1. U.S. Mints
2. Ukrainian Beef Strogonov
3. Ultimate Raspberry Chocolate Sauce
4. UNCLE BEN’S® Sesame Chicken Stir Fry
5. Uno's Deep Pan Pizza
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1. U.S. Mints


Categories: Cookies, Brownies

Yield: 24 Servings

-------------------BROWNIES------------------------
1 1/4 c Mint chocolate chips
1 1/2 oz Unsweetened chocolate finely chopped
1/2 c Unsalted butter cut into pieces
1/2 c Sifted all-purpose flour
1 pn Salt
1 1/2 ts Instant espresso powder
1/2 ts White creme de menthe      
3    Extra-large eggs room temperature
    3/4 c  Sugar; PLUS:       2 tb Sugar


---------------------GLAZE--------------------------

6 tb Mint chocolate chips
1/2 oz Unsweetened chocolate finely chopped
5 tb Unsalted butter cut into pieces


FOR THE BROWNIES: Position the rack in lowest third of oven and preheat to 350 F. Butter sides of 9-inch square baking pan with 2-inch-high sides. Fold 18x12-inch piece in half crosswise. Line pan with foil, allowing foil to extend over two sides. Butter foil. Melt both chocolates and butter in heavy medium saucepan over very low heat, stirring until smooth. Cool. Sift flour and salt into small bowl. Mix cream, espresso powder and creme de menthe in small cup. Using electric mixer, beat eggs and sugar in large bowl until frothy. Fold in coffee mixture and then melted chocolate. Fold in dry ingredients. Spread batter evenly in prepared pan. Bake until toothpick inserted in center comes out with some moist crumbs still attached, about 25 minutes (surface may crack). Gently press down on any raised surfaces to flatten slightly. Cool 30 minutes on rack. FOR GLAZE: Melt both chocolates and butter in heavy small saucepan over low heat, stirring until smooth. Let stand until cool enough to spread. Spread glaze over brownies. Let stand 4 hours at room temperature. Lift brownies from pan using foil sides. Cut into squares. (Can be prepared 1 day ahead. Store in airtight container.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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2. Ukrainian Beef Strogonov


Categories: Ethnic, Beef, Maindish, Ukrainian, Dairy

Yield: 6 Servings      

3 lb Filet mignon tips
1 c  Onion finely chopped
4 tb Butter unsalted
1 1/2 lb Mushrooms small 1/2" or smaller
2/3 c Heavy cream
3/4 c Sour cream or plain yogurt*
2 1/4 ts Dijon mustard
2 tb Dill fresh, chopped fine
1 1/2 tb Fresh parsley
2/3 c Beef stock
Salt & pepper to taste
2 3/4 ts Flour

Slice the beef into thin strips approx. 1 1/2" - 2" in length. Heat a large cast iron skillet over high heat and add the meat a few stripos at a time to sear the meat. Remove the meat from the heat and set aside. Reduce the heat in the skillet to medium and melt the butter. Add the onion, saute', until soft <approx. 4-5 minutes>. Raise the heat to med-high, add the mushrooms, saute;, stir frequently, cook for 15 - 20 minutes. Lower heat to med-low sprinkle in the flour, stir well for 1-3 minutes. Stir in the stock, cream, sour cream, & mustard. Cover, reduce heat to low and simmer for for 5-7 minutes. DO NOT ALLOW TO BOIL! Return the meat to the skillet, mix with sauce, stir in the dill & parsley, and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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3. Ultimate Raspberry Chocolate Sauce

Categories: Sauces, Desserts, Fruits/nuts

Yield: 1 Servings     

12 oz Frozen raspberries (individually quick-frozen) defrosted


3/4 c Dutch-process cocoa
3/4 c Heavy cream
4 tb Unsalted butter; softened
1 1/2 c Sugar
1/3 c Light corn syrup

PUREE THE RASPBERRIES in a food processor fitted with a steel blade, then pass them through a fine strainer. Or pass them through a food mill. Set aside. In a medium-size heavy saucepan, whisk together the cocoa and heavy cream. Add the butter, sugar, corn syrup and raspberries and stir until well blended. Place the pan over medium heat and slowly bring the mixture to a boil, stirring often. Once it reaches a boil, let it continue to boil slowly for 8 minutes without stirring. Remove the pan from the heat and pour the sauce into a container. Let it cool for 15 minutes if serving hot, or cover and refrigerate until needed. It will last for at least 1 month. The sauce may be reheated slowly. Makes 2 1/2 Cups

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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4. UNCLE BEN’S® Sesame Chicken Stir Fry

Serves: 2
Prep time: 20
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: Asian, Asian-American


Ingredients

1 package UNCLE BEN’S® READY RICE® Jasmine
1 boneless skinless chicken breast thinly sliced (approximately 1 cup cooked; 8 oz. raw)
1/2 cup carrots cut into matchsticks
1/2 cup snow peas
2 Tbsp. reduced sodium soy sauce or lite soy sauce
1/2 tsp. toasted sesame oil
1 8 oz. can sliced water chestnuts with fluid
ginger powder (1-2 teaspoons)
1 Tbsp. whole sesame seeds
1 spray of cooking spray

Instructions

1. Marinate sliced chicken breast in lite soy sauce. Heat large pan or wok over high heat. When pan is hot, lightly coat with cooking spray and add the chicken and soy sauce.
2. Cook chicken for 1-2 minutes, add the sesame seeds and ginger powder, stir to coat. Add the carrots, snow peas, water chestnuts, including liquid, and toasted sesame oil.
3. Prepare UNCLE BEN’S® READY RICE® Jasmine Rice according to package directions. Set aside.
4. Cook until vegetables are crisp tender. Add rice; toss to combine.
5. Serve hot. 
 
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5. Uno's Deep Pan Pizza


Categories: Italian, Pizza, Meats

Yield: 4 Servings

---------------------CRUST--------------------------      

1 c  Warm tap  water (110-115ø)
1 ts Active dry yeast
3 1/2 c Flour
1/2 c Coarse ground cornmeal
1 ts Salt
1/4 c Vegetable oil

--------------------FILLING-------------------------      
      1 lb Mozzarella, sliced
      1 lb Sausage, removed from the
           Casing and crumbled
      1 cn Whole tomatoes, drained and
           Coarsely crushed
      2 c  Cloves, peeled and minced
      3 ts Dried oregano,OR
      5    Fresh basil leaves,
           Shredded
      4 tb Freshly grated Parmesan
           Cheese


Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and vegetable oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky.

Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and kneed it briefly. Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan. Let the dough rise 15-20 minutes before filling.

Preheat the oven to 500 degrees.

While the dough is rising, prepare the filling. Cook the crumbled sausage until it is no longer pink, drain it of it's excess fat. Drain and chop the tomatoes.

When the dough has finished its second rising, lay the cheese over the dough shell. Then distribute the sausage and garlic over the cheese. Top with the tomatoes. Sprinkle on the seasonings and Parmesan cheese.

Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer. Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done. Serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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