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Scroll down for instructions and our favorite family recipes… Copyright © 2009 Health Craft, Inc., all rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of Health Craft, Inc. For more recipes, cookbooks and DVD’s on waterless, greaseless, induction cooking Enter Store |
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HORS D’ OEUVRES & APPETIZERS HORS D’OEURVRES SOUNDS French and it is as French as costly Burgundy wines, but don’t let that intimidate you. Hors d’oeuvres (literally translated) means “before or outside the main work.” So “work,” in a culinary sense, is a dinner. And “before” is the period of time before the dinner is served. We will concentrate on the before aspect, as that is where hors d’oeuvres (or “appetizers,” as many Americans prefer) play a very important role in the ultimate success of any dinner and an area where many home cooks need an infusion of new ideas. It is a personal compliment to be invited to a private home for a dinner party. Be it a formal affair, or a backyard cookout, invited guests feel they are “special.” Each will be looking forward to an enjoyable gathering and good food. After the guest list has been confirmed, it is important to plan the dinner from a logistical viewpoint. The party’s start may be set for 7:00 P.M., with dinner to be served at 8:00 P.M. That leaves a time period of up to an hour that requires careful planning. There are two factors to be considered. First, invitees will undoubtedly arrive at various times, presenting a challenge to serve a small number that is rapidly growing into a larger group. Therefore, a variety of two or three appetizers should be offered, with cold appetizers served first and warm or hot ones offered when all or most of your guests have arrived, or are at the dinner table. Secondly, guests frequently do not know each one another, needing a common interest to create a convivial atmosphere that food can help provide. |
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In the time period between arrival and dinner service, attractive, flavorful hors d’oeuvres are an excellent way to break the social ice and start sparkling conversations. Hors d’oeuvres are a delightful catalyst to start any party off on the right foot, pleasantly filling minutes before dinner with tempting morsels and interesting conversation. But if the guests are offered an unimaginative collection of store-bought dips and chips, the atmosphere of the affair may unfortunately be subdued and little will be expected of the dinner to follow. The conversation may still be inspired, but may not be the conversation you had in mind. Eye appealing appetizers and hors d’oeuvres are not difficult to make. They may be prepared earlier in the day and created with healthful, low-calorie ingredients. The hors d’oeuvres to follow contain some time-proven recipes; from zesty Caribbean Crab Cakes, to flavor packed Bruschetta. The critical “before” dinner time frame is an excellent stage for you to display your culinary accomplishments. Delight your guests with what you have created in your home kitchen and stand by for the compliments. ∞ ∞ ∞ |
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Apricot Apple Chutney Excellent complement when serving pork, lamb, chicken and when served on toasted French bread. Preparation Time: 1 hour Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, 2-quart Saucepan 1½ pounds (690 g) green apples chopped and peeled #4 blade 6 dried apricots ¼ cup (180 ml) water 1 ¼ cups brown sugar ¼ cup raisins 1 onion, chopped and peeled #2 blade 1 clove garlic, minced ½ cup (160 ml) apple cider vinegar 1 cinnamon stick 4 cloves 1 bay leaf ½ teaspoon garam masala* 1 teaspoon sea salt or kosher salt ½ teaspoon cayenne pepper Peel, core and cut apples in half and remove the stems with a paring knife and the core with a teaspoon. Using the Kitchen Machine and blade #3, place the skin side up away from the blade, chop and peel apples. Rinse apricots with cold water and dry, using chef knife slice thin. Bring water to a simmer in 2-quart Saucepan (2 L utensil) stir in sugar and add remaining ingredients. Cover open vent and simmer 40 minutes. With a spoon, remove cinnamon stick, cloves and bay leaf. NUTRITIONAL BREAKDOWN PER SERVING: Calories 108; Fat Grams 0; Carbohydrate Grams 27; Protein Grams 0; Cholesterol mg 0; Sodium mg 115. THE POINT SYSTEM: Calorie Points 1 ½; Protein Points 0; Fat Grams 0; Sodium Points 5; Fiber Points 1; Carbohydrate Points 2; Cholesterol Points 0. Garam Masala* 1 bay leaf ½ teaspoon whole black pepper ½ teaspoon whole cloves ½ teaspoon cinnamon stick ½ teaspoon cardamom Garam Masala is simply a blend of fresh roasted spices. Individually dry roast each spice of medium heat until fragrant. Using a coffee grinder (used for spices only) or mortar and pestle, grind the spices together. ∞ ∞ ∞ |
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Stuffed Mushrooms Serves: 12 Preparation Time: 20 minutes Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, medium stainless Mixing Bowl, Large Skillet 2 cloves, garlic minced or pureed with a knife ¼ cup onions, minced 1 tablespoon fresh parsley, chopped ½ cup Velveeta Italian cheese, shredded #4 blade 1 6-ounce (170 g) can crab meat, drained (or freshly boiled) 12 large mushroom caps, stems removed ½ teaspoon paprika NOTE: Soft cheese, like the one in this recipe, is shredded easier when firmed by placing in freezer for 15-30 minutes. In a mixing bowl, combine garlic, onions, parsley, cheese, and crab meat, mix well, and fill each mushroom cap with crab mixture. Place stuffed mushrooms in large, skillet, cover, close the vent and cook waterless until Vapor Seal is formed (approximately 5 minutes). Reduce heat to low for additional 10 minutes. To Serve: Remove from skillet with slotted spoon to serving plate and sprinkle with paprika. NUTRITIONAL BREAKDOWN PER SERVING: Calories 43; Fat Grams 3; Carbohydrate Grams 2; Protein Grams 4; Cholesterol mg 15; Sodium mg 160. THE POINT SYSTEM: Calorie Points ½; Protein Points ½; Fat Grams 3; Sodium Points 7; Fiber Points 0; Carbohydrate Points 0; Cholesterol Points 1 ½. ∞ ∞ ∞ |
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Hot Crab Dip Serves: 15 Preparation Time: 15 minutes Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, 5-quart Electric Saucepan/Slow Cooker ½ cup Parmesan cheese, grated #1 blade 2 cups fat free or low fat mayonnaise 1 6 ounce (170 g) can Dungeness crab meat 1 13 ounce (370 g) jar artichoke hearts, drained and chopped Tortilla chips 1 green onion, dices ½ teaspoon cayenne pepper Combine Parmesan cheese, mayonnaise, crab and artichokes in 5-quart Electric saucepan, heat set at 225, about 15 minutes. To Serve: place crab mixture in serving bowl, top with green onions and cayenne pepper. Serve with tortilla chips. NUTRITIONAL BREAKDOWN PER SERVING: Calories 59; Fat Grams 1; Carbohydrate Grams 9; Protein Grams 4; Cholesterol mg 13; Sodium mg 527. THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 1; Sodium Points 23; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 1. ∞ ∞ ∞ |
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Bacon Wrapped Water Chestnuts Serves: 12 Preparation Time: 30 minutes Equipment: 13-inch Gourmet Skillet or 12-inch Electric Skillet, medium stainless Mixing Bowl 24 strips bacon, cut in half (Canadian bacon or prosciutto) 1 can whole water chestnuts 1 cup (240 ml) reduced calorie ketchup 1 cup (240 ml) honey 24 toothpicks Wrap one-half slice bacon around one whole water chestnut, secure with toothpick. To cook: Preheat Skillet over medium heat (350°F/180°C for Electric Skillet). When heated, place bacon wrapped water chestnuts in pan, cover with vent open, after about 5-7 minutes turn. Repeat the process until bacon is cooked to desired crispness. When finished cooking, drain grease from pan, reduce heat to low (simmer for Electric Skillet). While chestnuts are cooking, combine ketchup and honey in mixing bowl. After grease has been removed from skillet, pour mixture over wrapped chestnuts. Cover, continue cooking on low heat about 10 minutes, turn occasionally to glaze. To Serve: Remove to large serving platter, garnish with parsley and sliced orange. NUTRITIONAL BREAKDOWN PER SERVING: Calories 227; Fat Grams 6; Carbohydrate Grams 28; Protein Grams 6; Cholesterol mg 11; Sodium mg 210. THE POINT SYSTEM: Calorie Points 3; Protein Points 1; Fat Grams 6; Sodium Points 9; Fiber Points 0; Carbohydrate Points 2 ½; Cholesterol Points 1. ∞ ∞ ∞ |
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Sesame Chicken Serves: 6 Preparation Time: 25 minutes Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, small stainless Mixing Bowl, 11-inch Mini WOK, 12 chicken wings 1 tablespoon salted black beans 1 tablespoon water 2 cloves garlic, minced 1 tablespoon fresh ginger, grated #1 blade 3 tablespoons dry sherry or rice wine ¼ teaspoon black pepper 1 tablespoon sesame seeds 1 green onion, chopped Using a knife or poultry shears, trim and discard wing tips, and separate wings into two parts. In mixing bowl, crush beans with fork, add water and set aside. To cook, preheat WOK on medium-high heat; add chicken, garlic, and ginger. Stir fry until wings are lightly browned. Add soy sauce and sherry, stir fry 1-2 minutes. Add soaked black beans, pepper and sesame seeds. Cover with vent open, reduce heat to low, simmer 8-10 minutes. Uncover, increase heat to medium-high. To glaze wings in sauce, stir occasionally until liquid has almost evaporated. To Serve: Remove to serving platter, top with chopped green onions. NUTRITIONAL BREAKDOWN PER SERVING: Calories 173; Fat Grams 11; Carbohydrate Grams 2; Protein Grams 14; Cholesterol mg 44; Sodium mg 269. THE POINT SYSTEM: Calorie Points 2 ½; Protein Points 2; Fat Grams 11; Sodium Points 12; Fiber Points 0; Carbohydrate Points 0; Cholesterol Points 4. ∞ ∞ ∞ |
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Hummus Serves: 8 – Yields 4 cups Preparation Time: 10 minutes Equipment: French chef knife, Cutting Board, Blender or Electric Food Processor 2 cups chick peas, cooked or canned ¼ cup (60 ml) freshly squeezed lemon juice 2/3 cup (60 ml) water 3 tablespoons vegetable oil 2 cloves garlic, minced or pureed with a French chef knife ½ teaspoon sea salt or kosher salt 1 cup Tahini* In a blender, puree chick peas with lemon juice; add water as needed to keep blending. Add remaining ingredients, puree to a creamy paste. To Serve: Hummus may be served in many ways and with a variety of garnishes. For a luncheon salad plate, arrange humus on lettuce leaves, sprinkle with paprika, and garnish with sliced cucumbers, cherry tomatoes, carrot slices, and serve with whole wheat bread or wheat crackers. For a Sandwich Spread: Cut pieces of Middle Eastern Flatbread** (pita) in half and half pockets with humus. Add garnishes such as shredded lettuce, chopped tomatoes, chopped cucumbers, etc. Or spread on cracker or toast. For a Dip: Serve with fresh cut vegetables. NUTRITIONAL BREAKDOWN PER SERVING: Calories 211; Fat Grams 16; Carbohydrate Grams 14; Protein Grams 6; Cholesterol mg 2; Sodium mg 264. THE POINT SYSTEM: Calorie Points 3; Protein Points 1; Fat Grams 16; Sodium Points 11; Fiber Points 1 ½; Carbohydrate Points 1; Cholesterol Points 0.
TAHINI Tahini is available in Middle Eastern and some Health Food stores. You can make your own by grinding sesame seeds and adding enough sesame oil to give the mixture the consistency of peanut butter. It can be made in a blender by grinding sesame seeds to a powder, place in a glass jar and combine with sesame oil. ∞ ∞ ∞ |
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Guacamole Serves: 8 Preparation Time: 15 minutes Equipment: French chef knife, Cutting Board, medium stainless Mixing Bowl 2 ripe avocados 1 small onion, minced fine 1 clove garlic, minced and using the side of the knife, mashed into a paste with ½ teaspoon salt 1 lime, juice thereof ½ teaspoon ground cumin, or Crystal hot sauce 1 plum tomato, peeled, seeded and diced 3 tablespoons fresh coriander, chopped (optional) Halve and pit the avocados and scoop the flesh into a bowl. Mash avocados with a fork and stir in onion, garlic paste, lime juice, cumin, tomato, and coriander. NOTE: Guacamole can be prepared in advance and kept chilled and covered. NUTRITIONAL BREAKDOWN PER SERVING: Calories 62; Fat Grams 5; Carbohydrate Grams 5; Protein Grams 1; Cholesterol mg 0; Sodium mg 8. THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 5; Sodium Points 0; Fiber Points ½; Carbohydrate Points ½; Cholesterol Points 0. ∞ ∞ ∞ |
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Tomato Salsa Serves: 8 Preparation Time: 15 minutes Equipment: French chef knife, Cutting Board, medium stainless Mixing Bowl 1 pound (460 g) plum tomatoes, peeled, seeded and chopped (see instructions below) 1 small onion, minced fine 1 tablespoon lime juice, fresh squeezed 2 tablespoons fresh coriander, chopped (optional) 1 jalapeno chili, seeded and minced In a mixing bowl, toss together the tomatoes, onion, lime juice, coriander, and jalapeno. Let salsa stand for about 30 minutes. NOTE: Salsa may be made in advance, keep covered and chilled. However, salsa is best served at room temperature. NUTRITIONAL BREAKDOWN PER SERVING: Calories 22; Fat Grams 0; Carbohydrate Grams 5; Protein Grams 1; Cholesterol mg 0; Sodium mg 16. THE POINT SYSTEM: Calorie Points ½; Protein Points 0; Fat Grams 0; Sodium Points 1; Fiber Points ½; Carbohydrate Points ½; Cholesterol Points 0. See Beef Fajitas recipe at Cook Greaseless To Peel & Seed Tomatoes: In the 6.5-quart tall Stockpot, filled about ½ way with water, bring water to a boil over medium-high heat. Using a paring knife, score tomatoes with an X and place tomatoes in 6-quart Steamer/Pasta Basket. Place the Pasta/Steamer basket in the boiling water (about 1 minute, until skin of tomatoes begins to peel back slightly at the X). Remove the Pasta/Steamer basket immediately. Using a slotted spoon, place tomatoes in large mixing bowl filled with ice and water quickly. Using the Paring knife and beginning at the X, skin the tomatoes. With a French chef knife slice the tomatoes in half and scoop out the seeds with a tablespoon. ∞ ∞ ∞ |
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Pork & Shrimp Pot Stickers Yields: 48 Pot Stickers, Serves: 12 Time: 1 hour, 15 minutes Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, large stainless Mixing Bowl, medium stainless Mixing Bowl, Large Skillet 3 cups flour ¼ teaspoon salt 1 cup (240 ml) warm water ½ pound (230 g) shrimp, peeled and shelled, chopped fine ½ pound (230 g) ground pork 1 cup green cabbage, chopped #2 blade 3 green onion, minced ¼ cup mushrooms, minced 2 tablespoons soy sauce 1 clove garlic, minced 1 1/3 cups (320 ml) low sodium chicken broth, divided (or homemade chicken stock) In large Mixing Bowl combine flour, salt and warm water and mix well. On an un-floured board, knead dough until very smooth and satiny. Cover and let rest for 30 minutes. In medium Mixing Bowl, combine the shrimp, pork, cabbage, onions, mushrooms, soy sauce and garlic. Mix well. Divide dough into two portions, keeping half covered to keep from drying out. Roll the dough to about one-eighth (50 mm) inch thickness. Cut our 3-inch (7.5 cm) circles, place the filling in the center of each circle of dough. Fold in half, pinching the edges closed, making a few tucks along the edge. Cover finished pot sticker and complete other half. Spray large skillet with cooking spray or lightly oil. Preheat the pan over medium heat, place Pot Stickers in pan, cooking 12 at a time. Cook until bottoms are golden brown. Pour 1/3 cup chicken stock over the pot stickers, reduce heat to low, cover with the vent open, and steam for about 15 minutes. Remove cover and transfer pot stickers to plate. Rinse skillet, wipe dry, and repeat process beginning with cooking spray or oiling the skillet. Serve with Soy Dipping Sauce see Stocks & Sauces for recipe. NUTRITIONAL BREAKDOWN PER SERVING: Calories 190; Fat Grams 4; Carbohydrate Grams 24; Protein Grams 12; Cholesterol mg 44; Sodium mg 474. THE POINT SYSTEM: Calorie Points 1; Protein Points 1; Fat Grams 4; Sodium Points 20; Fiber Points 0; Carbohydrate Points 2; Cholesterol Points 4. ∞ ∞ ∞ |
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Satay with Peanut Sauce Serves: 8 Preparation Time: 1 hour, 15 minutes Equipment: French chef knife, Cutting Board, 7-inch Chef Pan, Rectangular Baking Dish, 1-quart stainless Mixing Bowl, Double Griddle 1 package (16) bamboo skewers 1 ½ teaspoons fennel seed 2 teaspoons ground turmeric 2 pounds (1 kg) boneless, skinless chicken breasts ¼ cup (180 ml) unsweetened coconut milk 1 tablespoon soy sauce Soak skewers in water 10-15 minutes. In the 7-inch Chef Pan, dry roast fennel seeds until light brown. Grind fennel seed and turmeric together with a mortar and pestle or a coffee grinder used only for spices. Using the French chef knife, slice chicken into ½-inch (1.5 cm) strips, the full length of the breast. Ribbon thread chicken onto 16 skewers, and place in rectangular baking dish. In 1-quart Mixing Bowl combine coconut milk, soy sauce and ground spices. Pour over chicken to coat. Marinate 1 hour in refrigerator, covered. Turn occasionally. To Cook: Preheat the Double Griddle over medium or medium-high heat, about 3 minutes. Test the surface with a few water droplets. If the droplets bead up and dance across the surface, the pan is hot enough to brown the chicken and seal in juices. Place the chicken on skewers on the griddle; it will stick at first while browning. When the chicken loosens, about 3-5 minutes, turn it to brown on the other side. Continue searing until all sides are browned and chicken is cooked through. About 3-5 minutes per side. Check for doneness. Serve with Peanut Dipping Sauce. NUTRITIONAL BREAKDOWN PER SERVING: Calories 340; Fat Grams 12; Carbohydrate Grams 2; Protein Grams 54; Cholesterol mg 146; Sodium mg 259. THE POINT SYSTEM: Calorie Points 5; Protein Points 7; Fat Grams 12; Sodium Points 1 ½; Fiber Points 0; Carbohydrate Points 0; Cholesterol Points 0. Peanut Sauce
½ cup peanut butter ¼ cup (60 ml) warm water ¼ cup (60 ml) rice wine vinegar 1 clove garlic, minced fine and mashed into a paste with side of French chef knife ½ tablespoon ginger, freshly grated #1 blade 1 teaspoon sugar 1 teaspoon red chili flakes ¼ cup (60 ml) sesame oil In a mixing bowl, thin the peanut butter by stirring in warm water slowly using a wire whisk. Whisk in all other ingredients except for sesame oil. Slowly blend in sesame oil by pouring a very thin stream of oil as you continue to whisk the peanut sauce. NUTRITIONAL BREAKDOWN PER SERVING: Calories 36; Fat Grams 3; Carbohydrate Grams 2; Protein Grams 1; Cholesterol mg 0; Sodium mg 31. THE POINT SYSTEM: Calorie Points ½; Protein Points 2; Fat Grams 3; Sodium Points 1 ½; Fiber Points 0; Carbohydrate Points 0; Cholesterol Points 0. ∞ ∞ ∞ |
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Shrimp
Spring Rolls Serves: 8 Preparation Time: 30 minutes Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, 11-Mini WOK, 2-QT stainless Mixing Bowl, stainless Cookie Sheet 8 Spring Roll wrappers (available frozen at Oriental markets) ½ cup dried black mushrooms (shitake or wood ear) 3 tablespoons peanut oil 1 pound (460 g) shrimp, peeled, deveined, and chopped 3 shallots, minced 1 clove garlic, mince 1 teaspoon fresh ginger, grated #1 blade 1 celery rib, minced 1 Serrano chili, minced 1 carrot, grated #1 blade ½ pound (230 g) bean sprouts 1 tablespoon soy sauce 1 teaspoon sesame oil 1 tablespoon sake or dry sherry ½ teaspoon 5-spice mix (see recipe below) 2 teaspoons cornstarch ½ cup (120 ml) water 1 tablespoon cornstarch Soak dried mushrooms in hot water 10 minutes, drain, squeeze dry, chop fine and set aside. Preheat WOK or Large Skillet over medium-high heat, add peanut oil and bring to temperature, add shrimp and sauté about 30 seconds. Add mushrooms and all vegetables, stir-fry 1-2 minutes, adding bean sprouts last. In Mixing Bowl, combine soy sauce, sesame oil, sake, and 5-spice mix with 2 teaspoons cornstarch. Mix well and add to wok and toss to combine. Stir-fry until thickens (about 1 minute). Immediately spread mixture onto cookie sheet to cool. Mix together water and 1 tablespoon cornstarch to seal edges. “Burrito” roll each wrapper by placing approximately 2 tablespoons of filling one-third the way up the wrapper. Fold corner over filling forming lightly packed log shaped roll. Fold side edges over and roll to end of wrapper. Seal edges with cornstarch, water mixture and finish rolling. Heat 2-inches (5 cm) of peanut oil in bottom of WOK over medium or medium-high to 375°F (190°C)/ Fry 2 spring rolls at a time until golden brown. Drain and serve with soy dipping sauce. NUTRITIONAL BREAKDOWN PER SERVING: Calories 117; Fat Grams 2; Carbohydrate Grams 9; Protein Grams 14; Cholesterol mg 85; Sodium mg 563. THE POINT SYSTEM: Calorie Points 2; Protein Points 2; Fat Grams 2; Sodium Points 24; Fiber Points 1; Carbohydrate Points ½; Cholesterol Points 8. |
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Soy Dipping Sauce Yields: 2 cups Preparation Time: 10 minutes Equipment: French chef knife, Cutting Board, 1-QT stainless Mixing Bowl ½ cup (120 ml) water ½ cup (120 ml) white distiller vinegar or rice vinegar ½ cup (120 ml) soy sauce ½ cup sugar 1 teaspoon chili paste 2 teaspoons garlic, minced fine In the Mixing Bowl, combine all ingredients. NUTRITIONAL BREAKDOWN PER SERVING: Calories 71; Fat Grams 0; Carbohydrate Grams 17; Protein Grams 2; Cholesterol mg 0; Sodium mg 538. THE POINT SYSTEM: Calorie Points 1; Protein Points 1; Fat Grams 0; Sodium Points 23; Fiber Points 0; Carbohydrate Points 1; Cholesterol Points 0. ∞ ∞ ∞ |
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Vegetarian Spring Rolls Serves: 8 Preparation Time: 40 minutes Equipment: French Chef Knife, Cutting Board, Kitchen Machine food cutter, 3-quart stainless Mixing Bowl, 1-quart stainless Mixing Bowl, 13-inch Chef Pan or 6-quart Stockpot with Steamer Rack, and 4 ½-quart Dutch oven cover 2 ounces (60 g) bean sprouts or bean threads 1 cup carrots, grated blade #1 1 red onion, chopped blade #3 1 small head green cabbage, chopped fine blade #2 1 red pepper, chopped 1½ tablespoons garlic, minced 1 tablespoon soy sauce 1 teaspoon fresh ginger, grated blade #1 2 eggs, beaten 1 tablespoon cornstarch 1 package spring roll wrappers Soak bean sprouts or bean threads in warm water for about 10 minutes. Drain and set aside. Using the food cutter, cut carrots, red onion, and green cabbage into 3-quart Mixing Bowl, add chopped red pepper and minced garlic, soy sauce, ginger and beaten eggs. Mix well. In the 1-quart Mixing Bowl, combine ½ cup (120 ml) water and 1 tablespoon cornstarch, mix well, (will be used to seal edges of spring rolls). Place spring roll wrappers on cutting board; place about 2 tablespoons of vegetables mixture one-third the way up the spring roll wrapper. “Burrito” roll each wrapper, by folding corners over filling forming a lightly packed log shaped roll. Fold side edges over and roll to end of wrapper. Seal edges with cornstarch and water mixture. NOTE: Keep wrappers moist prior to rolling, a damp paper towel place over wrappers before use will do the trick. If they should dry out, lightly dampen with a sprinkle of water prior to filling and rolling. Spring Rolls may be deep fried or steamed. TO FRY In the 13-inch (33 cm) Chef Pan, heat 2-inches of oil on medium heat. Fry 2 to 3 rolls at a time until they are firm and golden brown. TO STEAM In the 6-quart Stockpot, bring 2 to 3-inches of water to a boil. Spray Steamer Rack with cooking spray. Place wrapped Spring Rolls on Steamer Rack, cover with 4 ½-quart Dutch oven cover and steam to heat through. To keep hot leave Dutch oven cover on, turn off heat, and Spring Rolls will remain warm for 1 hour. Serve with Soy Dipping Sauce: See recipe above under Shrimp Spring Rolls. ∞ ∞ ∞ |
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Cheese Fondue Serves: 4 Preparation Time: 30 minutes Equipment: French Chef Knife, Cutting Board, Kitchen Machine food cutter, 2-quart Saucepan, 5-quart stainless Mixing Bowl 2 cups (480 ml) dry white wine 1 tablespoon fresh squeezed lemon juice 1 pound (460 g) Gruyere cheese, shredded #2 blade 1 pound (460 g) Fontina cheese, shredded #2 blade 1 tablespoon arrowroot 2 ounces (60 ml) kirsch (optional) 1 pinch nutmeg 1 loaf French bread, cubed 4 pears cut in wedges 4 apples cut in wedges Combine wine and lemon juice in 2 quart Saucepan (2 L) and bring to a simmer over medium heat, and reduce to low. In the 5-quart Mixing Bowl, toss cheese with arrowroot and gradually add cheese mixture to wine, stirring constantly. When cheeses are melted, stir in kirsch. Sprinkle with nutmeg and serve with French bread, apples and pears. NUTRITIONAL BREAKDOWN PER SERVING: Calories 471; Fat Grams 26; Carbohydrate Grams 31; Protein Grams 24; Cholesterol mg 85; Sodium mg 583. THE POINT SYSTEM: Calorie Points 6 ½; Protein Points 3; Fat Grams 26; Sodium Points 25; Fiber Points 1; Carbohydrate Points2; Cholesterol Points 8 ½. ∞ ∞ ∞ |
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Hom Bow Yields: 10 buns Preparation Time: 15 minutes (1 hour rising time) Cooking Time: 15 to 25 minutes Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, 2-quart Saucepan, Large stainless Mixing Bowl with cover, Small stainless Mixing Bowl, 1 ¼ cups (300 ml) skim milk 1 tablespoon active dry yeast 1 tablespoon sugar 1 tablespoon vegetable oil ½ teaspoon salt 3 ½ cups all purpose flour FILLING 2 tablespoons onion, chopped #2 blade 1 clove garlic, minced 1 tablespoon peanut oil ½ pound (230 g) lean ground pork 1/3 cup (80 ml) water 2 tablespoons soy sauce 2 teaspoons cornstarch 2 teaspoons sugar ½ teaspoon fresh grated ginger, #1 blade In the 2-quart Saucepan (2 L) heat milk until warm, stir in yeast, sugar, oil, and salt, mix well. Add ½ the flour and blend together thoroughly. Stir in enough remaining flour to make soft dough that can be kneaded. Knead lightly on floured board. Return to lightly greased Large Mixing Bowl, turning ounce to grease surface. Cover and let rise in a warm place until double in size (approximately 45-60 minutes). In Small Mixing Bowl, stir together water and soy sauce into cornstarch, add sugar and ginger, mix well and set aside. In the 2-quart Saucepan (2 L), over medium heat, sauté onion and garlic in peanut oil until tender (do not brown). Add the ground pork, sauté until browned. Add water/soy sauce mixture, stir until thickened, and remove from heat. Cover and cool in refrigerator until ready to use. When rising period has finished, punch the dough down, turn onto lightly floured surface and shape into 10 balls. Cover and let rest 5 minutes. On a lightly floured surface, flatten each ball of dough to about a 3 ½-inch (9cm) circle. Place a rounded spoonful of pork mixture in center of each circle of dough. Bring edges of dough up around filling, stretching a little until edges meet, and pinch to seal. TO STEAM Place 1 cup (240 ml) water in Large Skillet. With a (greased) 10-inch Steamer/Separator Rack placed in the Skillet bring water to a boil and place the buns on the rack, cover with 4.5-quart High Dome cover and steam over medium heat about 15 minutes. TO BAKE Place buns in greased 13-inch Chef Pan or Double Griddle. Bake in 375°F (190°C) oven for 25 minutes, or until golden brown. NUTRITIONAL BREAKDOWN PER SERVING: Calories 265; Fat Grams 8; Carbohydrate Grams 39; Protein Grams 10; Cholesterol mg 14; Sodium mg 484. THE POINT SYSTEM: Calorie Points 3 ½; Protein Points 1; Fat Grams 8; Sodium Points 0; Fiber Points 0; Carbohydrate Points 2 ½; Cholesterol Points 1. ∞ ∞ ∞ |
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Garlic Bread Serves: 12 Preparation Time: 10 minutes Equipment: French Chef Knife, Cutting Board, Double Griddle, 8-inch Chef Pan 4 cloves garlic, minced ¼ cup diet margarine or unsalted butter 1 loaf Italian or French bread, sliced Preheat Double Griddle over medium heat. In the 8-inch Chef Pan sauté garlic in butter or margarine 2-3 minutes. Using a pastry brush, lightly brush one side of bread with butter/garlic mixture and place on Double Griddle, buttered side down. Cook each piece about 2-3 minutes until golden brown, turn and brown unbuttered side. To Serve: Serve alone with pasta, or top with Salsa (see recipe above) for an excellent Bruschetta. NUTRITIONAL BREAKDOWN PER SERVING: Calories 86; Fat Grams 3; Carbohydrate Grams 13; Protein Grams 2; Cholesterol mg 0; Sodium mg 196. THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 3; Sodium Points 9; Fiber Points 0; Carbohydrate Points 1; Cholesterol Points 0. ∞ ∞ ∞ |
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