Sticky Chicken Stir-Fry with Sesame Seeds

New Year - 2009 Recipes

 

Sticky Chicken Stir-Fry with Sesame Seeds

 

Serving Size : 2

Preparation Time :0:10 

Start to Finish Time: "0:20"

T(cook time): "0:10"

Categories : Chicken Stir Fry

 

Amount Measure Ingredient -- Preparation Method

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2 blocks dried egg noodles from a 375g pack

1 teaspoon sunflower oil

2 chicken breasts -- sliced into strips

3 large carrots -- cut into matchsticks

2 tablespoons honey -- clear

Juice 2 limes

3 tablespoons sesame seeds -- toasted

1 small bunch coriander -- roughly chop

 

1 Cook the noodles according to pack instructions, then drain. Meanwhile, heat the oil in a large wok, add the chicken stir-fry over a high heat for a few mins. Tip in the carrot sticks, then continue stir-frying for about 4 mins until the chicken is cooked and starting to brown.

 

2 Quickly stir in the honey and lime juice bubble for 30 secs, then add the sesame seeds and cooked noodles. (It's easier use tongs at this stage to mix everything together.) Warm everything through biefly then toss in the coriander just before!

 

Per Serving (excluding unknown items): 707 Calories; 36g Fat (45.8% calories from fat); 64g Protein; 32g Carbohydrate; 5g Dietary Fiber; 186mg Cholesterol; 223mg Sodium. Exchanges: 0 Grain(Starch); 9 Lean Meat; 2 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates.

 

NOTES : ADD SOME KICK

GINGER & SPICE STIR-FRY Season the chicken with 1 tsp Chinese five-spice before frying, then add 1 chropped garlic dove and a finely chopped fresh root ginger once the chicken begins to brown When adding the noodles, replace the sesame with a handful cashew, nuts, then finish with chopped spring onions instead of coriander.

Eggless Chocolate Cake

New Year - 2009 Recipes

 

Eggless Chocolate Cake

 

Serving Size : 10

Categories : CAKE

 

Amount Measure Ingredient -- Preparation Method

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85 grams butter -- (3 oz) melted, plus extra for greasing

2 tablespoons golden syrup

1 tablespoon vanilla extract

300 grams self-raising flour -- (10 oz)

100 grams caster sugar -- (4 oz)

25 grams cocoa powder -- (1 oz)

1 teaspoon bicarbonate of soda

FOR THE CHOCOLATE GLAZE

100 grams dark chocolate -- (4 oz) broken into pieces

3 tablespoons golden syrup

 

1 Heat oven to 160 C/fan 140 C/gas 3 and grease and line a 20cm round cake tin. Tip the butter, syrup and vanilla into a heatproof jug, add 300 ml boiling water and briefly whisk with a fork to combine. Sift the flour, sugar, cocoa and bicarbonate of soda into a large bowl, then tip in the butter mix. Stir everything together until you have a smooth, lump-free batter, then scrape it into the prepared tin. Bake for 50-55 mins until the cake is well-risen and springy to touch, then cool in the tin for 15 mins before turning out onto a wire rack to cool completely.

 

2 To make the glaze, put the chocolate and syrup into a small glass bowl with 3 tbsp of water, and microwave for 30 secs on High until melted and smooth. You can also make this by putting the chocolate and syrup in a bowl set over a pan of simmering water. Let cool, then pour over the cake before serving

 

Per Serving (excluding unknown items): 292 Calories; 11g Fat (31.3% calories from fat); 4g Protein; 48g Carbohydrate; 2g Dietary Fiber; 19mg Cholesterol; 591mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1 1/2 Other Carbohydrates.

Pepper & Tuna Panini Pizzas

New Year - 2009 Recipes

 

Pepper & Tuna Panini Pizzas

 

Serving Size : 4

Preparation Time :0:15

Categories : Pizza

 

Amount Measure Ingredient - Preparation Method

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4 Panini rolls -- 1 pack

280 grams roasted peppers -- drained

1 tablespoon tomato pur6e

1 Small handful parsley -- chopped

200 grams tuna -- drained

125 gram mozzarella cheese -- (1 ball) torn into small chunks

 

Heat grill to medium. Split the Panini rolls in half and lightly toast on each side. Slice the peppers into strips and mix well with the tomato puree, parsley and some seasoning. Spread over the toasted bread.

 

Flake the tuna over the pepper mixture, then scatter with cheese. Grill for 3-5 mins

Until the cheese is golden and bubbling.

 

Per Serving (excluding unknown items): 196 Calories; 11g Fat (48.3% calories from fat); 19g Protein; 7g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 160mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 1 Fat.

 

Serving Ideas : A QUICK FILLING FOR JACKET POTATOES

TUNA TOPPER Mix the peppers, puree, parsley

And tuna as above, then stir in a small can drained sweet corn. Use to fill 4 large jacket or baked sweet potatoes, then scatter with grated cheddar.

 

NOTES : Note

To roast your own peppers, put them whole under a hot grill or directly over the flame of a gas hob. When the skin has blackened, place in a sealed plastic bag, cool, then peel away the skin and remove the seeds.

Hoppin John

HOPPIN JOHN

1 1/4 cups dried black eye peas, about 1/2 pound dry
1 meaty ham hock (about 3/4 pound)
1 bay leaf
1/2 teaspoon dried thyme, optional
1/2 small onion, chopped
1/2 cup celery and leaves, chopped fine
1/2 tablespoon red or green bell peppers, chopped fine, optional
Salt and pepper to taste
Hot sauce, to taste
4 cups cooked rice (approx 3/4 cup per person)
Cornbread and cooked greens, optional


Wash and sort black eyed peas. Cover with water, place in refrigerator and soak overnight.

NOTE - TO QUICK SOAK: cover peas with 6-8 cups hot water; bring to a boil, reduce heat and boil 2 minutes. Remove from heat and allow to stand 1 hour.

Drain beans and cover with 6 cups fresh water. Add ham hock, bay leaf, thyme, onion, celery, and bell pepper. Bring to a boil, reduce heat to simmer, cover and simmer 2-3 hours or until black eyed peas are tender.

Remove bay leaf, season with salt, pepper, and hot sauce to taste. Serve over hot cooked rice, with cornbread, cooked greens and with a cold glass of milk.

English-Style Cheese Strata

English-Style Cheese Strata

1 1/2 pounds white bread loaf no crust
2 pounds grated cheddar cheese
10 beaten eggs
4 cups milk
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon white pepper
2 teaspoons Worcestershire sauce

Dice bread and mix with cheese. Set aside. 

Mix eggs, milk and seasonings; add to bread and cheese mixture and mix well.
Let stand 1/2 hour.

Preheat oven to 350 degrees. 

Pour mixture into a 9 by 13 inch baking pan set in a larger pan of hot water. 
Bake 45 to 50 minutes, until brown and puffy.

Thai Style Broccoli with Garlic

Thai Style Broccoli with Garlic

2 tbsps. fish sauce
2 tsps. sugar
1 lb. broccoli florets
2 tbsps. oil
4 large cloves garlic, chopped (not too fine)

Stir the fish sauce with the sugar until the sugar is dissolved. Set aside. Drop the broccoli florets into a saucepan of boiling water. Cover and boil 2 to 3 minutes. Drain.

Heat the oil in a wok over medium heat. Add the garlic and fry until golden and crisp, 3 to 4 minutes. Drain on a paper towel.

 

Add the fish sauce mixture to the oil remaining in the pan. Add the broccoli and stir until blended with the seasonings and heated through.

 

Turn out onto a heated platter and top with the fried garlic.

Serves 4.

Greek Chicken with Olives and Feta Cheese

Greek Chicken with Olives and Feta Cheese

2 pounds chicken thighs with skin and bones
1 tablespoon olive oil
1 cup chopped onion
2 large garlic cloves, chopped
1 14 1/2 ounce can diced tomatoes in juice
3/4 cup Kalamata olives or other brine cured black olives, pitted, sliced
1/2 cup dry red wine
1 1/2 tablespoons chopped fresh oregano or 2 teaspoons dried
2/3 cup crumbled feta cheese

Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium high heat. Add chicken and saute until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet.

 

Add onion to drippings in skillet. Saute over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil.

 

Reduce heat to medium low, cover and simmer until chicken is tender and cooked through, about 25 minutes.

 

Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve.
Makes 6 servings.

Gypsy Cutlets (German - Zigeunerschnitzel)

Gypsy Cutlets (German-Zigeunerschnitzel)

8 veal escalopes
seasoned flour
3 tablespoons butter or margarine
1 onion
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 tablespoons flour
1 tablespoon paprika
1/2 to 1 cup beef stock
1/2 cup plain yogurt

Trim escalopes to remove any fat. Pound with a meat mallet if desired. Dredge in the seasoned flour and shake off the excess.

Melt butter or margarine in a large frying pan or saut? pan and, when foaming, place in the escalopes. It may be necessary to cook them in two or four batches. Lower the heat and brown slowly on both sides for about 8 minutes in total. Remove and keep warm.

Slice onion thinly and add to the frying pan. Add the pepper slices and saut? for about 3 minutes. Remove and set aside with the veal.

Add flour to the frying pan and allow it to cook slowly until golden brown. Add paprika and cook for 1 minute.

Whisk in the stock gradually to prevent lumps and bring to a boil. Replace veal and vegetables, cover and cook for 10 minutes, or until the veal is tender. Remove veal and sauce with vegetables to a serving platter.

Beat yogurt until smooth and drizzle over the veal to serve.

German Sauerbraten Soup with Dumplings

German Sauerbraten Soup with Dumplings

 

1 pound boneless sirloin steak (1-inch thick)
2 10 1/2 ounce cans condensed onion soup
1/4 cup red wine vinegar
1/8 teaspoon ground ginger
6 whole cloves
1 generous dash ground allspice
3 medium potatoes, cooked, mashed and chilled
1 egg, slightly beaten
1 teaspoon dried dill weed, crushed
1/2 teaspoon salt
1/2 cup flour
3 soup cans water
2 tablespoons cornstarch
1/2 cup sour cream

Freeze meat for one hour, then slice meat into thin strips. Freezing makes slicing easier.
To make marinade, in bowl, blend 1 can soup, vinegar, allspice and cloves. Add meat. Marinate in refrigerator 8 hours or more, stir occasionally.

Meanwhile, to make dumplings, combine potatoes, egg, dill, salt and flour. On lightly floured board, shape into 14 (1 1/2-inch) balls.

In large saucepan, combine remaining soup, water, cornstarch, marinade and meat. Bring to boil, stirring until thickened. Drop dumplings into simmering soup. Cover; simmer for 10 minutes, stirring occasionally. Gradually blend about 1 cup hot soup into sour cream.

 

Slowly stir sour cream mixture into soup.

Yields about 8 cups.

Greek Giavourlakia Avgolemono

Greek Giavourlakia Avgolemono

2 pounds ground lamb
1/4 cup rice
1 small onion, chopped

2 minced garlic cloves
3 teaspoons parsley, chopped
2 teaspoons dill, chopped
2 teaspoons olive oil
5 cups stock or water
1/2 stick butter at room temperature
salt and pepper to taste

For the Avgolemono: 2 eggs + 1/4 cup lemon juice

In a large bowl mix the meat, rice, onion, garlic, parsley, dill, oil and salt and pepper to taste. Mix very well and shape into 1 inch balls. In a large pot add the stock or water along with the butter and bring to a boil. Add the meat/rice balls and cook at a simmer for about 30 minutes. If the soup is too liquid, take the flour and 1 teaspoon butter and mash together, add to the soup and simmer 1 to 2 minutes, this will thicken the soup. In a medium bowl beat the eggs and add the lemon juice and slowly trickle 2 ladles full of broth to temper the eggs, beating constantly to prevent the eggs from scrambling. Add to the soup.

Spicy Indian Chicken and Mango Curry

Spicy Indian Chicken and Mango Curry
 
2 medium mangoes, peeled and sliced, divided
1 (10 ounce) can coconut milk
4 teaspoons vegetable oil
4 teaspoons spicy curry paste
14 ounces skinless, boneless chicken breast halves - cut into cubes
4 medium shallots, sliced
1 large English cucumber, seeded and sliced

Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.

Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute.

 

Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes.

 

Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

Red Beans and Rice with Fresh Ham Hocks

Red Beans and Rice with Fresh Ham Hocks

 

1 pound dried red beans
1 cup onions chopped
1 pound fresh ham hocks
1 teaspoon ground thyme
3/4 teaspoon seasoned salt divided
1 bay leaf
4 cups water
1/2 teaspoon pepper
2 teaspoons vegetable oil
4 cups hot cooked rice
6 cloves garlic peeled, finely chopped
Creole Chili Pepper Seasoning to taste

Sort and wash beans; place in large Dutch oven. Cover with water 2 inches above beans. Bring beans to a boil and cook for 2 minutes. Remove from heat, cover and let stand for 1 hour.

Drain beans and set aside. Sprinkle 1/2 teaspoon seasoned salt over sides of ham hocks. Heat vegetable oil in Dutch oven; brown ham hocks 3 minutes on each side.

 

Add reserved beans, remaining seasoned salt, onions, thyme, bay leaf and pepper and stir to blend. Bring mixture to a boil. Reduce heat and cover; simmer 2 to 3 hours or until beans are tender. Remove bay leaf and serve beans over rice.

Makes 6 Servings_._,___

Baked Chicken and Mushrooms

Baked Chicken and Mushrooms

 

Serving Size : 4

Categories : Chicken

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup olive oil -- (50 mL)

2 tablespoons balsamic vinegar -- (25 mL)

1 teaspoon chopped garlic -- (5 mL)

1 tablespoon sage leaves -- (15 mL) chopped fresh

1 tablespoon Dijon mustard -- (15 mL)

2 pounds boneless skinless chicken breasts -- about 4 breasts (1 kg)

4 portobello mushrooms -- stems removed

Salt and freshly ground pepper

1 bunch watercress -- stems trimmed

2 teaspoons lemon juice -- (10 mL)

2 tablespoons mint -- (25 mL) chopped

 

1. Combine oil, vinegar, garlic, sage leaves and mustard in a large bowl. Add chicken and mushrooms and toss to coat. Marinate for 30 minutes. Season with salt and pepper.

 

2. Preheat oven to 400°F (200°C).

 

3. Thickly slice mushrooms and reassemble in an ovenproof casserole. Lay 1 chicken breast on top of each sliced mushroom and scrape any remaining marinade onto chicken. Bake for 25 minutes or until chicken juices are clear. Remove from oven and slice chicken breasts into thick slices.

 

4. Place watercress on a serving dish. Top with mushrooms and sliced chicken. Sprinkle with lemon juice, mint and any pan juices.

 

Serves 4

Baked Ham with Bourbon Citrus Glaze

Baked Ham with Bourbon Citrus Glaze

 

Serving Size : 10

Categories : Ham pork

 

Amount Measure Ingredient -- Preparation Method

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8 pounds ham -- (4 kg) bone-in smoked ham shank end

1 tablespoon orange zest -- (25 mL) coarsely grated

2 tablespoons lemon zest -- (25 mL) coarsely grated

1/2 cup whiskey -- (125 mL) rye whiskey or amber rum

1/2 cup marmalade -- 3 fruit citrus marmalade

2 tablespoons honey -- (25 mL)

1 1/2 teaspoons dry mustard -- (7 mL)

 

1. Preheat oven to 325ºF (160ºC).

 

2. Remove skin and trim fat from ham leaving a ¼ inch (5 mm) thick layer. Score the fat to make a diamond pattern. Place ham in a shallow roasting pan and bake, uncovered, for 1 hour. Drain off any fat in pan.

 

3. Meanwhile, blanch orange and lemon zest in small saucepan of boiling water for 1 minute to remove bitterness. Drain and reserve.

 

4. Purée bourbon, marmalade, honey and mustard in a food processor until smooth. Transfer to a bowl.

 

5. Generously brush ham with bourbon glaze and sprinkle zests over top. Bake, basting with glaze every 15 minutes, for 1 hour or until nicely glazed and meat thermometer registers 140ºF (60ºC). Add a small amount of water to bottom of pan if glaze begins to burn. Transfer ham to a warm platter, cover loosely with foil and let rest for 15 minutes before carving.

 

Serves 8 to 10 with generous leftovers

Baked Ham with Sour Cherry Compote

Baked Ham with Sour Cherry Compote

 

Serving Size : 10

Categories : Ham Pork

 

Amount Measure Ingredient -- Preparation Method

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10 pounds ham -- One 10 to 12 lb (4.5 to 5.5 kg) bone-in smoked ham

2 pounds carrots -- (1 kg) cut into chunks

8 ounces pearl onions -- (250 g) peeled

2 tablespoons butter -- (25 mL) melted

Salt and freshly ground pepper Compote

28 ounces sour cherries -- One 28 oz (796 mL) jar

2 tablespoons butter -- (25 mL)

1 small onion -- finely chopped

1 clove garlic -- minced

1/2 cup packed brown sugar -- (125 mL)

1/2 teaspoon dry mustard -- (2 mL)

1 piece cinnamon stick -- One 3-inch (8-cm)

6 whole cloves

1 tablespoon cornstarch -- (15 mL)

2 tablespoons lemon juice -- (25 mL)

 

Preheat oven to 325ºF (160ºC).

 

Place ham in roasting pan, skin-side up. Toss carrots and onions with butter and season with salt and pepper. Sprinkle into pan around ham. Roast uncovered for 2 1/2 hours.

 

While the ham is roasting, prepare the compote. Drain cherries, reserving juice; set both aside. Melt butter over medium heat in a saucepan. Add onion and garlic, stirring, until soft. Add reserved cherry juice, sugar, dry mustard, cinnamon stick and cloves and bring to boil, stirring until sugar is dissolved. Boil gently until reduced by about half, about 10 minutes. Whisk cornstarch with lemon juice and gradually stir into sauce. Reduce heat to medium-low and cook stirring until thick and glossy, 1 to 2 minutes. Stir in cherries. Remove from heat and cover to keep warm.

 

Spoon off 1/4 cup (50 mL) of the compote sauce, avoiding the cherries. Remove ham from oven and score skin in a criss-cross pattern. Brush all over with 1/4 cup (50mL) of just-scooped off sauce. Roast for about 30 minutes longer or until meat thermometer reads 140ºF (60ºC). Spoon vegetables into a warmed serving dish and keep warm. Let ham stand for 15 minutes before carving.

 

While ham is standing, return compote sauce to medium heat and heat to steaming. Discard cinnamon stick and cloves. Season with salt and pepper. Serve slices of ham with compote.

 

Makes 8 to 10 servings (with leftovers)

Polish Deep-Fried Garlic Sausage

Polish Deep-Fried Garlic Sausage

 

1 1/2 pounds pork loin or butt, removed from the bone and diced
1/2 pound pork fat
1/4 pound veal
1/2 cup dry red wine
1 head garlic, peeled and minced
1/4 cup finely chopped green onions
2 tablespoons minced fresh parsley
1 teaspoon mustard seeds
1 1/2 teaspoons salt
3/4 teaspoon Mrs. Dash
1/4 teaspoon ground black pepper
2 feet  casings, optional
Vegetable oil, for frying

 

Pass the pork, pork fat, and veal through a food grinder fitted with a coarse die. Place the meat in a large bowl and combine with the remaining ingredients, except the oil. Mix well by hand. Heat a teaspoon of oil in a small skillet, and cook about 2 teaspoons of the mixture to test the seasoning. Adjust seasonings, to your liking With the sausage attachment on a mixer, stuff the casings, if being used. Twist and tie off to make 4-inch sausages. (Alternately, shape into patties.)

Heat a large pot of vegetable oil to 360 degrees. With a sharp fork, prick each sausage twice, then carefully ease in batches into the hot oil. Cook until cooked through and golden brown, turning, about  4 minutes.

 

Remove from the oil with a slotted spoon and drain on paper towels.

Dublin Potato and Greens Casserole

Dublin Potato and Greens Casserole

1 tablespoon butter
1 cup diced onion
1 clove garlic, minced
3 cups coarsely chopped fresh turnip greens
5 cups cooked, diced potatoes
1 cup cottage cheese
1 cup unsweetened yogurt
1/2 cup diced green onions
1/8 cup snipped chives
salt and freshly-ground pepper, to taste
1/2 cup grated Irish cheddar cheese
paprika, to taste

Preheat oven to 350 degrees. In a heavy-bottomed saucepan, melt butter and add onion. Cook, stirring occasionally, until onions are softened, about 5 minutes. Add garlic and continue to cook another minute or two, until garlic is softened and fragrant. Add greens and cook until barely wilted, about 3 minutes. Remove from heat.

In a large bowl, mix together the cooked potatoes, cottage cheese, yogurt, green onions, and chives. Season with salt and freshly-ground pepper to taste.

Place half of the potato mixture in the bottom of a large buttered baking dish. Spread the wilted greens mixture evenly over the potatoes, then top with the remaining potatoes. Sprinkle cheese evenly over the potatoes, then sprinkle with paprika.

Cover baking dish and bake in preheated oven 40-45 minutes.

Serves 6.

Swedish Appel-Flask (Smoked Bacon with Onions and Apple Rings)

Swedish Appel-Flask (Smoked Bacon with Onions and Apple Rings)

 

2 tbsps. butter

1 lb. Canadian bacon

2 large red tart cooking apples, unpeeled, cored, cut into 1/2" thick rings

2 large onions, thinly sliced

fresh ground pepper

 

Melt 2 tablespoons of butter in a heavy skillet. When foam subsides add the bacon. Fry 5 to 10 minutes or until the bacon is lightly browned. Remove from skillet and set on paper towels to drain. Fry the onion slices for 6 to 8 minutes in the fat remaining in the skillet, adding more butter as necessary. When the onions are soft and transparent, add the apple rings and cover the pan. Simmer over low heat for 5 to 10 minutes, shaking the pan gently at intervals to prevent the apples from sticking. When the apple rings are sufficiently cooked (they should offer little or no resistence when pierced with the tip of a sharp knife or skewer), return the drained bacon to the skillet. Cover and simmer an additional 3 to 5 minutes or until the bacon is heated through. Grind fresh black pepper liberally over the top and serve directly from the pan as a luncheon entree or Sunday night supper.

Roasted Coconut Chutney....Trinidad and Tobago

Roasted Coconut Chutney....Trinidad and Tobago

   
Coconut meat, 1 dry coconut

2 cloves garlic

1/2 tsp. salt

1/4 cup cilantro

2 tbsps. lime juice

 

Roast the coconut meat over a low flame until golden brown and smells toasted. Peel off the hard brown outer coating, then grate finely in a food processor.

Finely crush the garlic with the salt until paste is formed. Add smashed garlic, cilantro and lime juice and blend well. Yields 8 servings.

Cherry upsidedown Pudding

CHERRY UPSIDEDOWN PUDDING

1 1/2 cup flour
2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar
1/4 cup butter
1/2 cup cream( whole milk or half and half can be used)
1 1/2 cup canned cherried, sweetened to taste (about 1/3 cup sugar added)
2 tablespoon butter
1 1/2 cup BOILING water

Sift flour, baking powder, and salt together. Cream butter and sugar until fluffy. Add dry ingredients alternately with cream to make a stiff batter. Pour batter into a large greased baking pan or dish. (9X13 is good). Combine remaining ingredients. Spoon mixture over the batter. Bake at 350 degrees for 30 minutes.

France-Croquembouche (Holiday Pyramid of Cream Puffs in Spun Sugar)

France-Croquembouche (Holiday Pyramid of Cream Puffs in Spun Sugar)

About 60-80 prepared cream puffs (can be store bought)
2 cups sugar

Have cream puffs thawed (if frozen) and ready to use.

In a medium saucepan, heat the sugar over medium heat, stirring occasionally with a wooden spoon, until sugar dissolves and turns a caramel brown. DO NOT overcook. Take caramel off heat.

Have a serving platter ready for the assembly process. Dip the bottom of each cream puff in the caramel and place about 18-20 in a solid circle as the bottom single layer of the croquembouche. The caramel acts as the "glue."

Dip about 15 more cream puffs in the caramel to form the second layer, placing the second layer directly on top of the first, but a smaller circle so as to form a pyramid..
Continue with remaining cream puffs, allowing about 5-6 layers of cream puffs to create a pyramid, with only 2-3 as the final layer.

When the caramel is cooled to room temperature (but still sticky) use a fork to dip into the softened caramel and spin the caramel around the cream puffs to create "spun sugar". This takes a little practice and the temperature of the caramel has to be just perfect. Reheat the caramel if it seems too cold.. You can always sprinkle powdered sugar over the croquembouche, if all else fails.

Make this about 2 to 3 hours before serving. Serves about 15 to 20.

Note: If there is caramel remaining in your saucepan, heat over low heat, add 1/2 cup heavy cream and 1 tablespoon butter. Cook until caramel and cream are combined, whisking often. The caramel stuck to the pan should be incorporated into the cream. Use this sauce over ice cream or as a flavoring in hot chocolate.

Useful Cans to Cups Equivalent Volumes

Cans to Cups

 

8 oz.      =      1 Cup

 

 

12 oz. vacuum      =         1 1/2 Cups

 

 

#1    = 11 oz.    =        1 1/3 Cups

 

 

#1 tall    =  16 oz.   =    2 Cups

 

 

#1 square  =  16 oz.  =  2 Cups

 

 

#2  =  1 lb. 4 oz. or 1 pint 2 fluid oz.  =  2 1/2 Cups

 

 

# 2 1/2  =  1 lb. 13 oz.  =  3 1/2 Cups

 

 

#2 1/2 square  =  31 oz.  =  scant 4 Cups

 

 

#3   =  4 Cups

 

 

#3 squat   =   2 3/4 Cups

 

 

#5  =  7 1/3 Cups

 

 

#10   =  13 Cups

 

 

#300  =  14 to 16 oz.  =  1 3/4 Cups

 

 

#303   =   16 to 17 oz.   =   2 Cups

 

 

Condensed milk   =   15 oz.   =   1 1/3 Cups

 

 

Evaporated milk   = 6 oz.       =   2/3 Cups

 

 

Evaporated milk   = 14 1/2 oz. = 1 2/3 Cups

 

 

Fruit Juice Concentrate   =   6 oz.  =  3/4 Cups

Useful Fruit & Vegetable Equivalent Chart

Fruit and Vegetable Equivalent Chart

 

Apples (1 pound)               =     3 cups pared, sliced 

Bananas (3 medium)         =     1 1/2 cups mashed 

Berries (1 pint)                    =     1 3/4 cups 

Cabbage (1/2 pound)        =     4 cups shredded 

Carrots (1 large)                 =     1 cup shredded

Celery (1 large stalk)         =     1 cup diced 

Cheese (1/4 pound)          =     1 cup shredded

Cherries (1 pound)            =    2 1/2 cup pitted 

Corn (1 small ear)               =     1/2 cup kernels

Grapes (1 pound)               =     3 cups 

Kiwi (1)                                  =     1/3 cup sliced 

Lemon (1)                             =     3 tablespoons juice

Lime (1)                                 =     2 tablespoons juice 

Mango (1 pound)               =     3/4 cup sliced

Melon (1 pound)                 =     1 cup cubed 

Onion (1 medium)               =     3/4 cup chopped

Orange (1 medium)            =     1/3 cup juice and 2 T grated peel 

Peaches (1 pound)            =     2 cups sliced 

Pears (1 pound)                 =        2 cups sliced

Pecans (1 pound shelled) = 4 cups

Peppers (1 large)                =     1 cup chopped

Pineapple (1 medium)       =    3 cups cubed

Tomato (1 large)                 =     1 cup chopped