Text 16602, 111 rader
Skriven 2008-11-18 23:35:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Hanschka
Ärende: Ginger
==============
 -=> On 11-18-08  12:53,  Ruth Hanschka <=-
 -=> spoke to Dale Shipp about Re: Non-Stick <=-

 -> This recipe said it wanted to come your way:-}}
 -> Feel free to increase the amount of the title element though.

 RH> Just a teaspoon?  I've been known to eat chunks about that size raw.

See, I remembered:-}}

 RH> I don't think I could "do" the canned oranges either.

That I didn't know.  Here are two others as substitutes -- again, feel
free to increase the amount of your favorite ingredient.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Classic Apricot Sweet (Mudur Chere)
 Categories: Desserts, Fruits, Vegan, Indian
      Yield: 4 servings
 
      1 lb Dried apricots
      2 c  Water (or more)
    1/4 c  Sugar
      2 tb Blanched almonds; halved
      4    Cardamom pods; cracked
      3 sl Ginger (thin)
      1    3-inch cinnamon stick
           -- halved
 
  Soak apricots in 2 cups water in heavy medium saucepan 5 hours.
  
  Add remaining ingredients to apricots and bring to boil. Reduce heat
  and simmer until thick, adding more water if syrup becomes gummy,
  about 15 minutes.  Cool completely, cover and refrigerate.  Remove
  cardamom, ginger and cinnamon before serving.
  
  * Source: Bon Appetit - April 1986
  * Typed for you by Karen Mintzias
  ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ASIAN PEAR AND LYCHE STRUDEL
 Categories: Dessert, Cake, Fruit, Chinese, Myan
      Yield: 8 Servings
 
      3 ea Phyllo dough, sheets
    1/4 c  Butter, melted
    1/3 c  Coconut, toasted,
           -- shredded
      2 c  Lyche, seeded, halved
    1/4 c  Walnut, roasted, chopped
    1/4 c  Raisins, soaked in
           -- plum wine
      3 tb Ginger, candied
  1 1/2 c  Asian pear, peeled, diced
      1 ts Zest, lemon
      1 tb Sugar
      1 tb Juice, lime OR
      1 tb Juice, lemon
      1 ts Five spice, powder
      1 tb Wine, plum
           Sugar, confectioner's
 
  Filling:
  ========
  
  :      Soak your golden raisins in plum wine overnight or longer.
  
  :      Depending on the ingredients available to you, mix appropriate
  quantities up so as to fill the dough.  You can certainly use more or
  less of each ingredient to suit your individual tastes.  You'll need
  about four cups total filling.
  
  Assembly:
  =========
  
  :      Spread the two sheets of phyllo dough out on your work surface,
  one on top of the other.  Paint the top layer of dough with some of
  the melted better and then spread a nice thin layer of toasted
  coconut over the entire pastry.
  
  :      Pour your filling along the long edge of the phyllo dough, and
  roll the dough up as tightly as possible (remember to fold in the ends
  as you roll so the ends are "sealed") and put on a non-stick baking
  sheet.
  
  :      Paint the top of the roll with melted butter and bake at 350 F
  until the dough is golden brown.
  
  :      When done, take the strudel out of the oven and let it cool on
  a rack.  Just before serving, sprinkle a little powdered sugar over
  the top.  Slice the roll on a diagonal for a more attractive
  presentation.
  
  :      For elegant presentation, you might serve the strudel pieces
  on a plate with slices of kiwi, orange, lemon, and pear as garnish.
  
  :      Source: "Yan Can Cook,"  Martin Yan
  :      :       PBS Series, 11/8/94
  Downloaded from WWW site:
  Gemini & Leo's at www.synapse.net/~gemini/mealmast.html
MMMMM

... Shipwrecked on Hesperus in Columbia, Maryland. 23:39:41, 18 Nov 2007
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