ADZUKI MOONCAKE
This traditional Chinese cake is so moist and indulgent. You can substitute adzuki beans with mung beans, lotus seeds, chestnuts, mixed nuts, dried fruits, etc. Once cool, these are ready to be served or wrapped as gift. They will be even more moist if you leave them at room temperature for 2 days. For a more authentic shape, press the cakes into a mooncake mold, small cake tins, cookie cutters, even muffins tins after they have been rolled in flour.
Provided by hearty_cook
Categories World Cuisine Recipes Asian Chinese
Time 8h30m
Yield 8
Number Of Ingredients 12
Steps:
- Stir the golden syrup together with 3 tablespoons of peanut oil in a small saucepan over low heat until the mixture becomes very warm, and the syrup is easy to stir, about 3 minutes. Meanwhile, whisk together the cake flour, baking soda, and salt in a mixing bowl. Stir in the golden syrup until a smooth dough forms. Wrap well with plastic wrap; refrigerate at least 4 hours.
- Meanwhile, combine the adzuki beans and water in a large saucepan over high heat. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beans are tender, about 1 hour. Drain and allow to cool for 10 minutes. Puree the beans in a blender or food processor.
- Heat 1/4 cup of peanut oil over medium heat in the saucepan the beans were boiled in. Stir in the pureed beans along with the white sugar. Cook and stir until the bean paste clings to the stirring spoon, 10 to 20 minutes. Stir in the wheat starch. Scrape into a mixing bowl. Chill in the refrigerator until cold.
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Divide the dough and the filling each into 8 equal portions and roll into balls. Press the dough balls between your palms to form circles large enough to envelop a filling ball. Place a ball of the filling onto the center of each pastry circle, wrap the pastry around the filling, and pinch the edges together. Roll the mooncakes in the all-purpose flour to coat; shake off excess. Place the mooncakes seam-side-down onto the prepared baking sheet and press to flatten slightly.
- Mist lightly with water. Bake in the preheated oven for 8 minutes. Remove the mooncakes from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).
- Brush with the beaten egg yolk, applying more of the yolk to to tops than to the sides. Return to the oven and bake until golden brown, about 15 minutes more. Cool completely before serving.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 61.7 g, Cholesterol 25.6 mg, Fat 12.8 g, Fiber 5.2 g, Protein 10 g, SaturatedFat 2.3 g, Sodium 113.5 mg, Sugar 10 g
BEEF AND BEAN BURRITO FILLING
I use this as a burrito filling and also for taco salads. Add some lettuce, tomatoes, cheese and sour cream...whatever you like...yum!
Provided by Mudpupsall
Categories Beans
Yield 12 Large burritos
Number Of Ingredients 9
Steps:
- Saute the onion in the oil until tender.
- Add the beef and garlic and cook until meat is no longer pink.
- Add the chili powder, cumin and other seasonings.
- Stir in tomato sauce and simmer for five minutes.
- Add refried beans and cook and stir until well blended.
SALSA CHICKEN BURRITO FILLING
" Quick, easy burrito/taco filling that is delicious and freezes great! I serve this with tortillas, shredded Cheddar cheese and little sour cream. You could fill the tortillas and put them all in a baking dish and then cover with salsa and cheese and bake for about 10 minutes, if you don't want a mess at the table
Provided by kineline
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1 Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
- 2 With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.).
Nutrition Facts : Calories 82, Fat 1.8, SaturatedFat 0.4, Cholesterol 36.3, Sodium 324.8, Carbohydrate 3.6, Fiber 1, Sugar 1.8, Protein 12.9
ADZUKI BEAN TACO/BURRITO FILLING
These small red beans have a texture and flavor that approximates ground beef, in my opinion, but you could also use black beans or pinto beans in this recipe. Cooking time includes soaking the beans overnight.
Provided by Prose
Categories Beans
Time 10h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Soak beans overnight in 4 cups water.
- Drain and rinse.
- In a large pot, sautee onions and garlic in oil.
- Add beans and 2-4 cups of water (enough to cover). Bring to a simmer.
- Add bouillon and bay leaf. Cook 1 hour, adding more water if necessary.
- Add taco seasoning and crushed red pepper. Cook an additional 30 minutes or until water is reduced.
- Remove bay leaf. Mash or blend about half the beans (I use an immersion blender) until the texture is similar to taco meat. Taste and stir in more seasonings if desired.
ADZUKI BEAN FUDGE
Enjoy a fibre-rich treat made with protein-packed adzuki beans. The light, creamy texture is complemented perfectly by the dense chocolate flavour, making this recipe from Ontario Bean Growers worth a try.
Provided by maryjjohnson34
Categories Candy
Time 4h5m
Yield 32 serving(s)
Number Of Ingredients 4
Steps:
- In a medium sauce pan, add adzuki beans and cover with enough water to fully submerge by at least 1 inch. Soak 2 to 3 hours or overnight.
- Drain and replace with water. Over high-heat, bring to a boil. Reduce to low and allow to simmer for 1.5 hours, or until beans are very soft. As the water boils down, you may need to add more to keep beans s Once cooked, drain and allow to cool slightly.
- Line a 8x8-inch (20x20-cm) cake pan with parchment paper; set aside.
- In a food processor fitted with a metal blade, add warm beans; blend until smooth and no clumps remain. Add peanut butter, maple syrup, vanilla extract and salt. Pulse until well combined.
- In a large mixing bowl add bean mixture, cocoa powder and melted butter; mix until well combined.
- Press into lined cake pan; refrigerate 1 hour before slicing into 2-inch squares.
Nutrition Facts : Calories 65.2, Fat 2.1, SaturatedFat 0.4, Sodium 19.9, Carbohydrate 10.3, Fiber 0.8, Sugar 6.3, Protein 1.9
BEEF AND BLACK BEAN TACO FILLING
Make and share this Beef and Black Bean Taco Filling recipe from Food.com.
Provided by JeffieNerd
Categories Meat
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Season the ground beef with cumin, chili powder and salt. Brown the beef and drain it. Add the remaining ingredients and simmer until the liquid is gone, about 30 minutes.
TOFU TACO/BURRITO FILLING
This is derived and slightly adapted from the "Tofu-chiladas" recipe in "Vegetarian Meals for People on the Go" by Vimala Rodgers. If you're vegetarian, it's a nice alternative to beans in your Mexican food. My husband said I could probably pass it off to meat-eaters as eggs in a breakfast burrito. I would never try to fool anyone, though.
Provided by Prose
Categories Soy/Tofu
Time 20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Optional for more texture: Freeze tofu overnight. Thaw by boiling for 15 minutes.
- Sauté onion and garlic in olive oil.
- Add aminos, tomato paste and spices to pan. Stir well.
- Squeeze the water out of the tofu with a dishtowel. Crumble it finely into the pan (so that it vaguely has the texture of ground beef). Cook, stirring occasionally, a few minutes or until slightly browned.
- Drain most of the liquid off the tomatoes, then add to pan. Stir and cook a few more minutes.
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