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Full Online Book HomeLearning KitchenAppetizers - Beef - Asian Beef Crepe Rolls
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Appetizers - Beef -  Asian Beef Crepe Rolls Post by :hhart Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1424

Click below to download : Appetizers - Beef - Asian Beef Crepe Rolls (Format : PDF)

Appetizers - Beef - Asian Beef Crepe Rolls

1-1/2 tablespoons fish sauce
1 tablespoon minced peeled fresh ginger
2 teaspoons sugar
1 (12-ounce) flank steak

Dipping sauce:
1/4 cup chunky peanut butter
3 tablespoons fresh lime juice
2 tablespoons water
2 teaspoons fish sauce
1 teaspoon sugar

Remaining ingredients:
2 ounces uncooked rice sticks (rice flour noodles)
1 teaspoon vegetable oil
1 tablespoon fresh lime juice
1/2 teaspoon chile paste or crushed red pepper
10 small Boston lettuce leaves
10 Basic Crepes
1/2 cup shredded carrot
30 thinly cut slices seeded cucumber
30 mint leaves
30 cilantro sprigs

Traditional spring rolls turn into crepe rolls when the rice paper is replaced by crepes, which are easier to roll up and eat. Serve these as appetizers. Cooked vermicelli can be substituted for the rice sticks.

To prepare marinade, combine first 3 ingredients in a large zip-top plastic bag. Trim fat from steak. Cut steak diagonally across grain into thin slices. Add steak to bag; seal and marinate in refrigerator 2 hours. Remove steak from bag, and discard marinade.

To prepare dipping sauce, combine peanut butter and the next 4 ingredients (peanut butter through 1 teaspoon sugar) in a small bowl; stir with a whisk until blended. Set aside.

Place rice sticks in a medium saucepan; cover with hot water. Let stand 30 minutes. Bring to a boil, and cook 5 minutes. Drain; cut rice sticks into small pieces.

Heat oil in a large nonstick skillet over medium-high heat. Add beef; stir-fry 2 minutes. Add rice sticks; cook 1 minute. Stir in 1 tablespoon lime juice and chile paste. Remove from heat.

Place 1 lettuce leaf in the center of 1 crepe, and top with 1/4 cup beef mixture, about 1 tablespoon carrot, 3 cucumber slices, 3 mint leaves, and 3 cilantro sprigs. Fold in bottom of crepe, and roll up jelly-roll fashion starting at side. Repeat the procedure with remaining lettuce, crepes, beef mixture, carrot, cucumber, mint, and cilantro. Cut each roll crosswise into 3 slices; arrange, cut sides up, on a plate. Serve with dipping sauce. Yield: 10 servings (serving size: 3 crepe slices and 1 tablespoon dipping sauce).

NUTRITIONAL INFORMATION: CALORIES 179 (39% from fat); FAT 7.8g (sat 2.4g, mono 3.3g, poly 1.4g); PROTEIN 12.3g; CARB 13.6g; FIBER 1g; CHOL 41mg; IRON 1.6mg; SODIUM 432mg; CALC 42mg
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Appetizers - Beef -  Bbq Beef Tarts Appetizers - Beef - Bbq Beef Tarts

Appetizers - Beef -  Bbq Beef Tarts
Dough: 1/2 C. margarine 3 oz. cream cheese 1 C. flour Let margarine and cream cheese soften to room temperature. Mix together. Add flour and mix to form a soft dough. Chill at least 1 hour or overnight. Form the dough into 30 walnut-size balls. Place each ball of dough in a mini-muffin cup. Press the dough up the sides to shape tarts. Pierce the shells with a fork and bake empty at 450ºF for 10 to 12 minutes. Or, use one of the following fillings and bake as directed. BBQ Beef Tarts 1 lb. ground beef 1/2 C. B.B.Q. sauce

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Appetizers - Bacon -  Spiced Bacon Twists
Spiced Bacon Twists------------------1 cup packed light brown sugar2 tbsp. dry mustard1/2 tsp. each ground cinnamon and nutmeg1/4 tsp. cayenne pepper1 lb. sliced bacon (23 or 24 strips)Arrange oven racks in middle and bottom positions of oven. Preheat oven to 350*F. For easy cleanup, use 2 pieces of aluminum foil to line bottom ofbroiler pan and large(17x13-in.) baking sheet with sides. Place broiler-panrack over broiler pan; place large metal cooling rack over aluminumfoil-lined baking sheet.On sheet of waxed paper, using your fingers, rub together brown sugar, drymustard, ground cinnamon, ground nutmeg and cayenne until mixture is evenly blended.Dip bacon strips into sugar