No Wok Takeout (11 page)

Marinade

1/3 cup lime juice

1/3 cup honey

2 teaspoons light soy sauce

2 tablespoons Cajun seasoning

Salt and pepper (optional)

Stir Fry

1 lb. raw shrimp, peeled and deveined

1 sweet potato, peeled and cubed

2 carrots, peeled and cut into rounds

1/2 lb. sugar snap pea, ends trimmed and cut in half if large

2 cups shredded cabbage

1 red onion, cut into wedges and layers separated

1 tablespoon cornstarch

1/4 cup cold water

2 cups cooked brown rice

Directions

Blend the marinade items in bowl.

Put the shrimp in sealable container and pour ½ of marinade all over them.

Keep in refrigerator for 60 min.

Pour the preserved marinade into sauté pan on high temperature setting.

Add the veggies to sauté pan and cook, mixing from time to time, for TEN min, or till veggies become soft.

Move the veggies to a side of sauté pan and add in shrimp.

Cook, mixing often, till shrimp become pink in color.

Take the cornstarch and mix with ONE FOURTH cup water and then add to sauté pan to thicken sauce.

Cook for approximately 60 seconds.

Ingredients

2 tablespoons oil

1 cup sliced mushrooms

1 cup bean sprouts

3 cups cold cooked rice

1 cup cold cooked pork, small dice

2 green onions with tops, sliced

3 eggs, lightly beaten

1 tablespoon oil

3 tablespoons soy sauce

1/4 teaspoon pepper

Directions

Fry the mushrooms in oil in sauté pan for 120 seconds.

Add in bean sprouts. Add in rice. Add in pork. Add in onion.

Sauté and mix for SIX min.

Move the rice to one side. Add one tablespoon of oil.

Add in eggs and cook and mix till eggs become thick.

Take eggs and mix with rice together.

Blend in pepper. Blend in soy sauce.

Serve.

Ingredients

1/2 cup butter

2 1/4 cups brown sugar

1/2 cup milk

3/4 cup peanut butter

1 teaspoon vanilla extract

3 1/2 cups confectioners' sugar

Directions

Melt the butter in saucepan over moderate temperature setting.

Mix in milk. Mix in brown sugar.

Boil for 120 seconds, mixing from time to time.

Take away from heat.

Blend in peanut butter.

Blend in vanilla.

Put the confectioners’ sugar in bowl.

Pour the peanut butter mixture all over the sugar and beat well till become smooth.

After this, pour the fudge into pan. And allow to chill for 60 min.

Then chop in square shapes.

Ingredients

1/2 cup shortening

1 cup brown sugar, packed or 2 tablespoons molasses

1 cup white sugar

2 large eggs

1 teaspoon vanilla

1/2 cup butter

2 cups flour

1 cup flaked coconut

1 teaspoon baking powder

1 teaspoon baking soda

2 cups rolled oats

1 cup raisins (optional) or 1 cup chocolate chips (optional)

Directions

Mix the butter, sugars and shortening in a bowl.

Mix in eggs. Mix in vanilla. Put aside.

Mix the dry items in another bowl.

Once all the items are mixed, add in coconut.

Mix the dry and wet items.

Drop onto cookie sheet that has been sprayed.

Bake for TEN min at 35o degrees Fahrenheit or till become golden brown in color.

Ingredients

3 cups peaches, peeled, pitted and sliced

1 1/2 cups sugar, divided

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup margarine

1/2 teaspoon vanilla

1/2 cup milk

1/2 cup water

Directions

First of all, spray the pan and use the peaches for lining the pan.

Take half cup of sugar, milk, vanilla and mix with margarine, salt, flour, and baking powder.

Blend well till become smooth.

After this, pour this over the peaches.

Mix water and a cup of sugar. And pour over the batter.

Bake for 60min at THREE FIFTY (35o) degrees Fahrenheit.

Ingredients

1 pie crust, pre-baked

1 pint ripe strawberry

1 (3 ounce) packages strawberry Jell-O gelatin dessert

2 tablespoons cornstarch

1 cup hot water

1 cup cold water

1/2 cup sugar

Whipped cream

Directions

First of all, pre bake the pie crust and allow to cool.

Chop the strawberries into pie crust.

Take package of jello and mix with cornstarch in saucepan.

Add in water. Add in sugar.

Cook over moderate temperature setting till boiling.

Mixing from time to time.

Take the boiling mixture and pour this over strawberries.

Let the pie chill in refrigerator for FOUR hrs.

You can serve this delicious dessert with dollops of whipped cream all over.

Ingredients

1 3/4 cups canned pumpkin

1 3/4 cups sweetened condensed milk

2 large eggs, beaten

2/3 cup firmly packed light brown sugar

2 tablespoons sugar

1 1/4 teaspoons ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 (9 inch) pie crusts, unbaked

Directions

Take the pumpkin and mix with the rest of items in bowl and beat at moderate speed setting for 120 seconds.

After this, pour into pie-crust.

Bake for ¼ hour at FOUR TWENTY FIVE (425) degrees Fahrenheit.

Lower the temperature to 35o and bake for next ¾ hour or till knife comes out neat and clean when inserted in the middle.

Allow to cool.