Kung Pao

Pulished on February 27, 2008 • Written by RecipeFeed.com


1/2 lb Chicken breasts, boneless
4 tb Oil
----------------------------------MARINADE---------------------------------- 2 ts Cornstarch
2 ts Soy sauce
1 ts Sherry
1 Egg whites
1/2 ts Salt
2 ts Ginger, chopped
2 Onions, green
1/4 c Nuts
---------------------------------SEASONING--------------------------------- 2 ts Cornstarch
2 ts Sherry
1/2 tb Soy sauce
1 ts Vinegar
1/2 ts Salt
1/2 ts Sugar
2 ts Sesame oil
4 tb Peanut oil
Cut green onions into 3/4" pieces. Cut boned breast into small pieces. Mix cornstarch, soy, wine, and slightly beaten egg white. Add remaining marinade ingredients and blend well. Add chicken and marinate overnight in refrigerator. Heat oil in wok. Add chicken. Stir fry until chicken is white, then add ginger and scallion. Cook a few more seconds, add peanuts, add seasonings. When sauce is slightly thickened and coats food, remove and serve hot. Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005



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Kuba - Sherry B

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1 1/2 c Barley
1 1/2 c Mushrooms; dried
7 c Water
2 ts Salt
1/4 ts Black pepper
2 c Garlic; finely minced
3/4 c Onion; dried finely choppe
1/4 c Butter
1 ts Marjoram
This is a recipe for a Czech barley casserole that is traditionally served on Christmas Eve but is also good as a side dish. Cook the onion in the butter until translucent. Wash the mushrooms until free from grit. Add the barley (or barley grits, mushrooms, salt and water to the onions and cook, uncovered, until the water has evaporated, stirring frequently. (Mixture will be very thick.) Add the remaining ingredients. Place in a greased casserole or baking dish and bake at 350 degrees for 30 to 35 minutes. I usually cut this recipe in half unless we are having a really big crowd. It also freezes well.



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Kruchiy

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1 c Sour cream
12 lg Egg yolks
1 ts Salt
1 c White granulated sugar
1 ts Vanilla
1 ts Baking powder
White flour Vegetable oil - for deep frying Sugar; for sprinkling Servings: 1 *(pronounced kroo chi, with the oo like in moon, and i like in fin.) Combine the first six ingredients. Add enough flour to make a rollable dough. Roll flat, 1/2 inch thick. Cut into strips, 1 inch wide and 3-4 inches long. Tie each strip into a simple knot. Deep fry until golden brown. Sprinkle with sugar. From: csanoy@bcars689.NoSubdomain.NoDomain (Cynthia Sanoy) @Newsgroups: rec.food.cooking



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Kolachky

Pulished on February 26, 2008 • Written by RecipeFeed.com


1 pk Yeast
3/4 c Sugar
1/4 c Water, lukewarm
1 t Salt
2 c Milk
5 c Flour (approx)
1/4 lb Butter or margarine
2 ea Eggs, large
-------------------------------PRUNE FILLING------------------------------- 1 lb Prunes
1 x Cinnamon or
1 x Sugar
1 t Chopped orange peel
-----------------------------POPPY SEED FILLING----------------------------- 2 c Poppy seeds, Ground
1/2 c Sugar
1/2 c Milk
1 t Butter
1/2 c Corn syrup
1 x Cinnamon
-------------------------------APPLE FILLING------------------------------- 4 ea Apples, sliced
3 T Cinnamon candies
1/3 c Water
Dissolve yeast in lukewarm water. Scald milk and set aside until lukewarm, not cold. Cream butter and sugar until light and fluffy. Add salt and mix again. Place dissolved yeast in milk. Add 3 cups flour and beat well. Stir in the creamed mixture and beat again. Then add unbeaten eggs and blend. Gradually add remaining flour, a tablespoon at a time, until dough is smooth enough to handle, then knead in remaining flour on a warmed board. The dough should be smooth and elastic to the touch, never hard nor stiff. Place in a greased bowl, cover, and allow to stand in a warm place about 2 1/2 hours until double in bulk. Place dough on a warmed board, which has been slightly floured. Pat down dough to about 1/4 inch thickness. Cut into 2 inch squares. Place a teaspoon of filling (recipe below) on each square and gather up the 4 corners carefully, folding one on top of the other, and press together so that folded dough is thinner than dough beneath the filling. When folded correctly, the filling will peek through the four sides. Place on a large cookie sheet about 2 inches apart. Let rise until double in bulk in a warm place, about 45 minutes. Bake at 375-F for 25 minutes. When cool sprinkle generously with powered sugar. Makes about six dozen cakes. PRUNE FILLING: Wash prunes and cook in enough water to cover. Bring to boil. When cool, strain, pit and chop well. Sweeten and add cinnamon to taste or orange peel. Allow to cool slightly before spreading. POPPY SEED FILLING: Combine ingredients and cook about five minutes until thick. APPLE FILLING: Cook together about five or six minutes until apples are soft. Cool.



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Kolaches

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2 c Milk
1/2 c Sugar
1 Egg; beaten
1/2 c Butter
1 ts Salt
2 tb Yeast, dry
6 c Flour
3 c Filling
----------------------------------FILLING---------------------------------- 1/2 lb Apricots, dried
1/3 c Sugar
1/4 ts Lemon juice
1 1/2 tb Butter
Dough: In a large saucepan, scald milk and add sugar, egg, butter, and salt. Cool mixture to 115-120 F. In a large bowl, dissolve yeast in warm milk mixture. Add flour gradually and knead to a very soft dough. Cover and let rise until doubled in size--about one hour. Shape dough into balls about 2" in diameter. Place on greased baking sheets 2" apart. Cover and let rise again until doubled--about 30 to 45 minutes. When they have risen, make an indention in the center of each roll. Fill each with desired filling and bake at 350 F. for 20 to 25 minutes. Filling: In a large saucepan, cover apricots with water and cook until plump and tender (about 20 minutes). Drain and place in a blender or food processor and puree. In a saucepan, combine puree with sugar, lemon juice, and butter. Cook over medium heat until butter has melted. Cooking Texas Style Wagner and Marquez



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Kolache Fillings

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1/2 lb Ground walnuts
3/4 c Sugar
3 Egg whites
2 tb Melted butter
Nut Kolache Filling With a fork, beat the egg whites until frothy. Add the beaten egg whites, sugar and melted butter to the ground walnuts and mix well. Makes approximately 10 dozen. Apricot Kolache Filling #1 8 oz dried appricots 1 1/2 c water 1/2 c sugar 1 Tbs cornstarch
Wash apricots. Combine apricots and water; cook until soft, about 1/2 hour, stirring constantly to keep from scorching. Stir in sugar and cornstarch and cook for one minute. Cool. use a teaspoonful of filling for each square. Makes 8 dozen. Apricot Kolache Filling #2 1/2 c apricot preserves 1/2 c coconut 1/2 c chopped pecans or walnuts
Mix the above ingredients and refrigerate until ready to use. Poppyseed Filling 2 cups milk, scalded 1 lb ground poppyseeds 1 1/2 c sugar
Mix together filling ingredients. Set aside until milk is absorbed and mixture is cooled. FROM: Leti Labell



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Kolache Dough

Pulished on February 25, 2008 • Written by RecipeFeed.com


2 c Flour
8 oz Cream cheese
1/2 lb Butter
1 Egg
2 ts Sugar
Sift flour and sugar together. Work in butter, cream cheese and egg yolk. Knead together and let stand overnight in refrigerator. Roll out thin on flour and sugar. Cut into squares. Fill with walnuts, lekvar (prunes), poppy seed or apricot.



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Kolache Cookies

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2 c Flour
8 oz Cream cheese
1/2 lb Butter
1 Egg
2 ts Sugar
Nut Filling 1/2 lb Ground walnuts
1 Egg white, beaten
1 c Sugar or honey
1/2 ts Almond extract
1/2 ts Vanilla extract
Sift the flour and sugar together. Work in the butter, cream cheese and egg. Knead together. And easy way to do this is to put the dough inside a plastic bag - much less messy! Let the dough stand in the refrigerator overnight. About a half hour before you're ready to start making the cookies, put the dough into the freezer. For the filling, mix all of the above ingredients together. You can also used canned poppy seed filling (Solo brand) or an apricot or prune filling. Spread flour and powdered sugar onto the surface where you will be rolling the dough. Roll the dough out thin. Cut into squares about 2 inches on each side. It's easiest to cut if you use a pizza cutter. Spread a small amount of filling (1/2 to 1 tsp) from one corner to the opposite corner. Don't fill them too much, or the filling will spill out when it is cooking. Fold the two remaining corners to the center, partially covering the filling. Wet your fingertip in a small bowl of water, and seal the edge, or it may open up during the cooking. Bake in a 375 degree oven for about 13 minutes. Makes 6 dozen small cookies.



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Kirsovs Pudding

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4 ea Lg. sweet potatos
- peeled & grated 1 c Molasses*
1/2 c Buttermilk
2 ea Eggs
1/2 c Melted butter
1/2 t Salt
* Honey may be substituted for molasses. I had this dish made both ways. Preheat oven to 350 degrees F. Grease a 2 qt. baking dish. Beat eggs, add the molasses or honey, melted butter, & salt. Stir in the grated sweet potatos. Pour this mixture into the baking dish. Bake for 2 hours or until the pudding is a dark, caramel color. Be sure to grate the sweet potatos just befor eusing them as they will turn dark and not look as appetizing when cooked.



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Kang Boa Chicken

Pulished on February 22, 2008 • Written by RecipeFeed.com


3/4 lb Chicken breasts, boneless
1 Eggs
1 ts Cornstarch
2 tb Peanut oil
3 Onions, green
1 tb Peanut oil
1 tb Ginger, chopped
2 ea Garlic cloves, crushed
1 tb Sherry
3 tb Soy sauce
1/2 tb Sugar
1/4 c Stock, chicken
1/2 tb Vinegar, white
1 1/2 tb Water
1 c Peanuts
Deep fry peanuts until golden and crunchy. Cut chicken meat into cubes. Toss with egg and cornstarch; add salt and white pepper to taste. Set aside to marinate for 30 minutes. Add oil to wok and tilt pan to distribute. When temperature reaches 350, add chicken and stir fry until 80% tender. Drain. Cut green onions into 1/2" pieces. Dry wok, add green onions, oil, ginger, and garlic. Stir fry for 1 minute, then add chicken and stir together. Add sherry, soy sauce, sugar, chicken broth, white vinegar, and cornstarch dissolved in water. Stir in fried peanuts and stir fry until chicken is fully cooked. Serve immediately with rice. This recipe was developed by Executive Chef Wei Zhong Xin. Nine Dragons at Epcot Center Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005



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