Misc Reviews

[LSB]

I tried a few new things recently and thought I'd pass along my reviews.

Minnesota Wild Rice Pilaf (Oct 2000) - this was really good - and very easy to make. The mushrooms and pecans really made it.

Sesame Asparagus with Garlic (Aug 2000)- wonderful! Very easy too. I made it one afternoon to have for dinner that night and then my plans changed so we had it for dinner the next night and it was still good!

Thai Crab Cakes w/Cilantro-Peanut Sauce (Jul/Aug 98) - also good. The crab cakes were a bit bland, but the sauce more than made up for it. I added a bit more chili flakes to the sauce as I like spicy food and I found it a bit too sweet at first.

Spicy Autumn Crisp (Oct 2000) - I took this to a party last night and baked it over there (I took the topping separately in a ziploc bag and sprinkled it on just before baking so it didn't get soggy). It smelled wonderful and tasted just as good. I read on the BB that some people said their crisps were very liquidy. This was a bit, but we just poured the extra juice over the vanilla ice cream which I think has to go with it!

I'm going to try the Caramel Apple Crisp tomorrow.

Louise

[emilycat]

All you mastercook whizzes, I have a small request. I never received the the July/Aug. issue, because I was out of the country for a month, and it came to my old address...when I got back there were none in stores. (I feel like I owe an explanation, apparently) But the Thai Crab Cakes that LSB just mentioned are just the kind of thing that I love...I feel so bad always requesting recipes, but it would be wonderful if you don't mind posting it.
Thanks so much! http://www.cookinglight.com/bbs/smile.gif
Em

[Teresa]

Here you go


* Exported from MasterCook *

Thai Crab Cakes with Cilantro-Peanut Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers International
July/Aug '98

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups fresh breadcrumbs
1 cup fresh bean sprouts -- chopped
1/4 cup finely chopped green onions
1/4 cup coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
1/8 teaspoon ground red pepper
1 large egg
1 large egg white -- lightly beaten
1 pound lump crabmeat -- shell pieces removed
2 teaspoons olive oil -- divided
Cooking spray
Cilantro-Peanut Sauce

CILANTRO-PEANUT SAUCE
1/4 cup balsamic vinegar
2 1/2 tablespoons granulated sugar
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
1/2 teaspoon crushed red pepper
1/8 teaspoon salt
1 garlic clove -- minced
2 tablespoons creamy peanut butter
1/2 cup chopped fresh cilantro
2 tablespoons chopped fresh mint

Combine the first 9 ingredients in a medium bowl; cover and chill 1 hour. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat until hot. Add 4 patties; cook 3 minutes on each side or until lightly browned. Remove patties from skillet, and keep warm. Wipe skillet clean with paper towels; recoat with cooking spray. Repeat procedure with 1 teaspoon oil and 4 patties. Serve with Cilantro-Peanut Sauce.

Serving Size: 2 patties and 3 tablespoons sauce
____________________

To Make Cilantro-Peanut Sauce:

Combine the first 7 ingredients in a small saucepan, and bring to a boil, stirring frequently. Remove from heat. Add peanut butter, and stir with a whisk until smooth. Cool, and stir in cilantro and mint.

Yield: 3/4 cup

Cuisine:
"Asian"
Source:
"Cooking Light, July/August 98, p.130"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per serving: 294 Calories (kcal); 9g Total Fat; (28% calories from fat); 28g Protein; 26g Carbohydrate; 135mg Cholesterol; 847mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 0 96 0 20056 0 0 0 0 0 0 0 2130706543 0 0 0 0 0 0 0 0 5011
0 0

[emilycat]

Thanks so much, Theresa!

[Colleen]

I second LSB's review of the Spicy Austumn Crisp. I thought it was great with the mix of pears as well as apples. It was a little liquidy, but like LSB said, it makes a great topping for the ice cream.