MU SHU IN MOMENTS
Categories Chicken Egg Sauté Quick & Easy Dinner Cabbage Tortillas Gourmet Dairy Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook eggs, stirring, until just cooked through. Transfer scrambled eggs to a plate. Add remaining 3 tablespoons oil to skillet and heat until hot but not smoking, then cook ginger, garlic, and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add coleslaw mix and 2 tablespoons water and cook, covered, stirring occasionally, until coleslaw is wilted, about 5 minutes.
- Stir together soy sauce, sesame oil, remaining 2 tablespoons water, and hoisin sauce in a small bowl. Add to coleslaw mixture along with scallions and eggs and cook, stirring, 2 minutes. Remove from heat. Immediately put tortillas between 2 dampened paper towels on a microwave-safe plate and microwave on high power until tortillas are hot, about 1 minute.
- To assemble, spread hoisin on each tortilla and top with mu shu mixture, chicken, and scallions, then roll up.
MU SHU CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 31
Steps:
- Whisk the hoisin, soy, mirin, sesame oil, garlic and ginger in a mixing bowl. Season with salt and pepper. Add the sliced chicken and toss to coat evenly. Marinate the chicken, covered, at room temperature for 20 to 30 minutes.
- Once 5 minutes of marinating time remains, heat a large wok or skillet over high heat and add 2 tablespoons of the canola oil to heat. Using a slotted spoon, strain the chicken add to the very hot wok or skillet. Cook, allowing it to brown, stirring occasionally, about 2 minutes. Add the red bell pepper and the onion slices, allowing them to soften, another minute. Next, add the cabbages and carrots and cook, stirring occasionally, until just browning, about 2 minutes. Push the chicken and vegetables to the side of the wok and stir in the mushrooms, bamboo shoots and water chestnuts. Remove from the heat and set aside, keeping warm.
- Place a nonstick skillet over medium heat and add the remaining 1 tablespoon canola oil. Add the beaten eggs to the skillet, allowing to scramble, 2 to 3 minutes. Once cooked, break up the eggs with a rubber spatula and add to the chicken. Toss to combine.
- Spread about 1 tablespoon hoisin sauce on each Chinese Crepes with Scallions. Top with some mu shu chicken, sesame seeds and scallions. Add cilantro leaves if desired. Roll up like a crepe and serve with Sriracha if desired.
- In a medium glass mixing bowl, whisk the flours, salt, 1 cup water, the sesame oil and eggs; the batter should be smooth and free of lumps.
- Heat a crepe pan or 8-inch nonstick skillet over medium heat. Very lightly coat the skillet with nonstick cooking spray. Ladle in 1/4 cup of the batter. Gently rotate the skillet for a few seconds, swirling the batter to create a thin, even layer over the bottom. Add 1 to 2 tablespoons scallions to each pancake at this point. Cook the pancake until the underside is pale and just firmed up, about 1 minute.
- Flip the pancake over and cook for another 30 seconds. Remove from the skillet and transfer to a plate and cover with a kitchen towel. Continue with the rest of the batter until all the pancakes have been made. Keep warm until ready to serve.
MELTING MOMENTS
This recipe has been in our family for years. It's one of my favorites for sure. I pipe these with flowers and leaves from decorator icing and they always look so special. These cookies are so tender they melt in your mouth!
Provided by DebS 2
Categories Dessert
Time 40m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Cream butter and sugar.
- Add almond extract.
- Sift dry ingredients.
- Add dry ingredients.
- Chill dough for at least 1 hour.
- Shape level teaspoons of dough into balls.
- Place on ungreased cookie sheet.
- Bake at 375 for 10 minutes.
- Cool.
- Top with frosting.
- Frosting.
- Melt butter in sauce pan.
- Remove from heat and stir in flavorings and powdered sugar.
- Add cream to spreading consistency.
- Tint frosting with colors of your choice.
Nutrition Facts : Calories 1095.4, Fat 69.5, SaturatedFat 43.8, Cholesterol 183, Sodium 591.6, Carbohydrate 114.3, Fiber 1.4, Sugar 52.5, Protein 5.1
MELTING MOMENTS
These cookies will bring you to your knees with one bite. Adapted from Rose Levy Beranbaum's Christmas Cookies.
Provided by AngelicFantasia
Categories Dessert
Time 2h10m
Yield 4 dozen
Number Of Ingredients 8
Steps:
- Whisk together in a medium bowl flour, cornstarch, and salt.
- In a food processor fitte with the metal blade, process the powdered sugar until very fine.
- Cut the butter into a few pieces and add it in the food processor with the motor running.
- Process until smooth and creamy.
- Pulse in the vanilla extract.
- Scrape the sides of the bowl.
- Add the flour mixture and pulse in just until incorporated.
- Scrape the dough into a bowl and refrigerate it for at least 2 hours.
- Preheat oven to 375.
- Form dough into"ropes" 1/2 inch in diameter and 2 1/2 inch long.
- Curve dough into crescent shape.
- Place dough on cookie sheet covered in parchment paper (or buttered cookie sheet).
- Bake for 10-15 minutes or until just beginning to brown around the bottom edges.
- Allow cookies to cool on sheets for a few minutes.
- Transfer cookies to powdered sugar and roll gently.
- Careful: these cookies are delcate!
Nutrition Facts : Calories 767, Fat 46.3, SaturatedFat 29.2, Cholesterol 122, Sodium 664, Carbohydrate 85.9, Fiber 1, Sugar 36.8, Protein 3.2
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