Crust:
1 cup pecans (finely chopped)
1 cup flour
1/2 cup butter
1 tsp sugar
Mix together & pat into 2 pie plates or 1 9 x 13" glass pan
Bake 20 minutes at 350 degrees. Cool.
Cream Cheese Filliing:
8 oz cream cheese, softened
1 cup icing sugar
1 large cool whip (2 1/2 cups cream whipped)
Cream the cream cheese and icing sugar together, whip in the cream until consistency is smooth. Spread onto cold crust.
2 pints Strawberries (washed, dried - sliced in 1/2)
Arrange on top of cream cheese filling. Cover with cooled glaze.
Glaze:
1 cup water
1 cup sugar
3 Tbsp Cornstarch
1 pkg strawberry jello (85 grams (1/2 cup))
Mix sugar with cornstarch in a small saucepan. Add water. Bring to a boil - stirring constantly until thickened. Remove from heat. Add strawberry jello. Mix until dissoved. Cool until slightly warm (not hot - but not cold). Pour carefully over arranged strawberries. Refrigerate. Chill at least one hour . Cut in pieces and garnish with a dollop of whipped cream.
Monday, April 14, 2008
Cashew Chicken - Uncle Kevin's
Chicken Breasts 2 cut into 1/4" pieces
Green Onions 2 Tbsp cut in bite size pieces
Gingerroot 1 Tsp finely chopped
Bamboo shoots 8 oz can (presliced, drained)
Onion 1 Med cut into bite size pieces
Raw Cashews 1 Cup lightly stir fried in oil
Egg White 1
Soy Sauce 2 Tsp
Vegetable Oil 4 Tbsp 2 Tbsp in sauce & 2 Tbsp for frying
Hoisin Sauce 1 Tbsp
Chili Paste 2 Tsp (red chili paste - or 1 tsp chili pepper & 1 TB soy sauce)
Chicken Broth 1/4 Cup
Corn Starch 2 Tsp (1 tsp for sauce & 1 for thickening)
Water 1 Tbsp
Salt 1/4 Tsp
White Pepper dash
Instructions
Mix egg white, 1 tsp cornstarch, 1 tsp soy sauce and dash of white pepper in glass bowl. Stir in chicken, let sit 20 minutes in refrigerator.
Add 2 Tbsp oil to hot wok, add cashews, stir fry until light brown; remove from wok and sprinkle with salt.
Put chicken in wok and stir fry until white in color then remove from wok.
Place onion and gingerroot in wok, stir fry until gingerroot is light brown. Stir in bamboo shoots and 2 Tbsp oil. Add chicken, green peppers, hoisin sauce, chili paste. Stir fry for 1 minute. Then add chicken broth, bring to boil and thicken with cornstarch. Stir in cashews and green onions and serve.
Green Onions 2 Tbsp cut in bite size pieces
Gingerroot 1 Tsp finely chopped
Bamboo shoots 8 oz can (presliced, drained)
Onion 1 Med cut into bite size pieces
Raw Cashews 1 Cup lightly stir fried in oil
Egg White 1
Soy Sauce 2 Tsp
Vegetable Oil 4 Tbsp 2 Tbsp in sauce & 2 Tbsp for frying
Hoisin Sauce 1 Tbsp
Chili Paste 2 Tsp (red chili paste - or 1 tsp chili pepper & 1 TB soy sauce)
Chicken Broth 1/4 Cup
Corn Starch 2 Tsp (1 tsp for sauce & 1 for thickening)
Water 1 Tbsp
Salt 1/4 Tsp
White Pepper dash
Instructions
Mix egg white, 1 tsp cornstarch, 1 tsp soy sauce and dash of white pepper in glass bowl. Stir in chicken, let sit 20 minutes in refrigerator.
Add 2 Tbsp oil to hot wok, add cashews, stir fry until light brown; remove from wok and sprinkle with salt.
Put chicken in wok and stir fry until white in color then remove from wok.
Place onion and gingerroot in wok, stir fry until gingerroot is light brown. Stir in bamboo shoots and 2 Tbsp oil. Add chicken, green peppers, hoisin sauce, chili paste. Stir fry for 1 minute. Then add chicken broth, bring to boil and thicken with cornstarch. Stir in cashews and green onions and serve.
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