Recipe Archive - 24 August 2008

Sauce:
1 cup mayonnaise
1/4 cup sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons lemon juice
3 1/2 ounces sweetened condensed milk

Walnuts:
1/2 pound raw, shelled walnuts
2 cups water
1 cup honey
8 ounces rock sugar (see note in instructions)
Vegetable oil for deep frying

Shrimp:
8 ounces tiger shrimp, peeled and deveined
Cornstarch
Vegetable oil for deep frying
1 cup shredded carrots
Toasted sesame seeds, garnish
Cilantro stems, garnish

A restaurant recipe for a delicious sweet and nutty coated shrimp ! This is a recipe patterned after the oriental honey shrimp, pieces of white boneless chicken can also be prepared this way. The mayo sauce is really delicious and until I got the recipe, I always wondered how they prepared the dish sometimes called sweet milk shrimp or sweet milk chicken.

Make sauce by whisking the sauce ingredients together until smooth.

For the walnuts, combine the walnuts, water, honey and rock sugar (see note above) in a saucepan and simmer until the walnuts are soft. Remove from heat and drain walnuts in a colander. Pat walnuts dry with a towel.

Deep-fry the walnuts at 350 degrees until crispy and golden brown. Cool to room temperature before use. Cook the shrimp until it is opaque, no longer translucent.

Dredge the shrimp in cornstarch and deep-fry in 350- degree oil until lightly golden brown.

In a mixing bowl, combine the cooked shrimp and the sauce until thoroughly coated. Arrange a bed of shredded carrots on each plate and place shrimp on top. Top with walnuts, sprinkle with toasted sesame seeds and garnish with cilantro stems.

Note: This recipe calls for rock sugar. You can use rock candy, which can be purchased at many candy stores



ISSN 1938-7385 Volume 14, Number 21 This Week's Contents 1. Honey Walnut Shrimp 2. Baked Beans with Kahlua, Brandy and Rum 3. Strawberry Tiramisu Cones 4. Avocado and Walnut Salad

1. Honey Walnut Shrimp submitted by butterflydog Sauce: 1 cup mayonnaise 1/4 cup sugar 1/2 teaspoon vanilla extract 1 1/2 teaspoons lemon juice 3 1/2 ounces sweetened condensed milk Walnuts: 1/2 pound raw, shelled walnuts 2 cups water 1 cup honey 8 ounces rock sugar (see note in instructions) Vegetable oil for deep frying Shrimp: 8 ounces tiger shrimp, peeled and deveined Cornstarch Vegetable oil for deep frying 1 cup shredded carrots Toasted sesame seeds, garnish Cilantro stems, garnish A restaurant recipe for a delicious sweet and nutty coated shrimp ! This is a recipe patterned after the oriental honey shrimp, pieces of white boneless chicken can also be prepared this way. The mayo sauce is really delicious and until I got the recipe, I always wondered how they prepared the dish sometimes called sweet milk shrimp or sweet milk chicken. Make sauce by whisking the sauce ingredients together until smooth. For the walnuts, combine the walnuts, water, honey and rock sugar (see note above) in a saucepan and simmer until the walnuts are soft. Remove from heat and drain walnuts in a colander. Pat walnuts dry with a towel. Deep-fry the walnuts at 350 degrees until crispy and golden brown. Cool to room temperature before use. Cook the shrimp until it is opaque, no longer translucent. Dredge the shrimp in cornstarch and deep-fry in 350- degree oil until lightly golden brown. In a mixing bowl, combine the cooked shrimp and the sauce until thoroughly coated. Arrange a bed of shredded carrots on each plate and place shrimp on top. Top with walnuts, sprinkle with toasted sesame seeds and garnish with cilantro stems. Note: This recipe calls for rock sugar. You can use rock candy, which can be purchased at many candy stores

2. Baked Beans with Kahlua, Brandy and Rum submitted by butterflydog 4, 1 lb cans of your favorite baked beans 1 tsp Dijon mustard 1/4 cup chili sauce or tomato sauce 1/2 cup brewed coffee 1/4 cup EACH: Kahula, brandy and rum 1 onion fine chopped 1/2 cup cooked and crumbled bacon 1 lb sausage cooked and sliced ( optional ) These different baked beans are spiked with liquor. I use the sweet kind of canned baked beans ( ex: maple/brown sugar ) which goes nicely with the other ingredients. Mix all liquids and refrigerate overnight. Mix mustard and chili sauce into beans. Then pour liquors over beans, mix in bacon, onion and sausage if using. Bake in a slow oven ( 200F ) at least 2 hours or until well heated. Yield 10 to 12 servings.

3. Strawberry Tiramisu Cones submitted by butterflydog 8 oz of semi-sweet chocolate 8 sugar cones ( brown ones ) 2 pints strawberries ( plus 8 extra strawberries for garnish ) 2 Tbs fresh lemon juice 5 to 7 Tbs sugar ( for sweetness ) pinch salt 1 cup heavy cream 1 cup mascarpone cheese Needed a spectacular to dessert to serve after our Cape Cod vacation dinners! Adapted recipe from a TV Food Network recipe. Got raves for being so unusual and delicious Melt chocolate and dip top of cones to cover rim in chocolate. Stand cones upright in a glass or a cup. Drizzle some chocolate into and around inside the cones. Chill cones to harden chocolate. Coat 8 strawberries in any remaining chocolate and chill to harden. Process 2 pints of strawberries in food processor with 2 Tbs lemon juice and 5 Tbs sugar and a pinch of salt. Strain in mesh strainer ( I did not do this ) and cook puree over medium heat, stirring frequently to reduce puree almost by half. Pour puree into a bowl, cool and chill well. Whip cream and cheese until stiff. Fold in chilled berry puree in two additions. Chill till set and firm about 1 to 2 hours. Assemble: Place puree into cones till almost to the top. Place in a chocolate covered strawberry. Refrigerate until ready to serve. Serve with any remaining berry puree on the side.

4. Avocado and Walnut Salad submitted by lottaahlstrom_3 from Stockholm, Sweden Serves 2 persons 2 avocados/big ones as much precooked and cooled black quinoa as you like per person approx 100 g feta cheese 100 g walnuts 7 or so cherry tomatoes fresh baby spinach balsamic "glaze " vinegar preferably with raspberry 1. Place quinoa into boiling water (volume of water depends on how much quinoa you decide to use) and reduce heat. When cooked it should be cooled off ! 2. Prepare two plates and put as much quinoa as you like on the plates 3. On top of the quinoa , place some fresh baby spinach , cherry tomates cut in two and peeled, sliced avocado . 4. Finally, decorate with feta cheese cut in small pieces. Crush the walnuts slightly and "sprinkle" over your salad. 5. Let "a lot" of the loveley balsamic "glaze " decorate the sides of the plate. Lovely to serve with slightly toasted bread with herbed butter spread! Enjoy!

To UNSUBSCRIBE from the International Recipes OnLine Archived Recipes, visit http://www.internationalrecipes.net/recipes/subsc.pl and follow the instructions on the screen. Did you know that you can now receive your recipes in individual mailings rather than in bulk like this? You can also select criteria to receive only the recipes you want! For more information, visit http://www.internationalrecipes.net/recipes/subsc.pl -- you will not automatically be unsubscribed from this group if you join another, however. Please submit all recipes to http://www.internationalrecipes.net/recipes/post.pl OR you may send them to dave@simpleinternet.com with the subject SUBMIT RECIPE. And don't forget to check out Food.Chat at http://www.internationalrecipes.net/foodchat/ http://www.internationalrecipes.net/recipes/ International Recipes OnLine!