Gourmet Cookie Bouquets Recipe Blog

• 2 eggs
• 4 tablespoons sugar
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup seedless raisins
• 4 cups cooked fine noodles, drained
• 3 tablespoons melted butter or fat

Beat the eggs, sugar, salt and cinnamon together. Stir in the apples, raisins, noodles and fat. Turn into a greased baking dish.

Bake in a 400 degree oven for 40 minutes or until brown. Serves 6 to 8.

• 2 cucumbers
• 2 carrots
• 2 green peppers
• 8 small white onions
• 1/2 cup chopped onions
• 3 minced garlic cloves
• 1 1/2 tsp. turmeric
• 1/2 tsp. dried ground chili peppers
• 2 tsp. powdered ginger
• 2 tsp. salt
• 1/4 cup ground almonds
• 2 tbs. sugar
• 3 cups white vinegar
• 1 cup water

Peel the cucumbers and carrots; slice thin. Cut the green peppers in ½-inch strips; quarter the onions lengthwise. Cover the vegetables with boiling water, let stand 1 minute, then drain.

Pound or chop together the chopped onions, garlic, turmeric, chili peppers, ginger, salt, almonds, and sugar. Combine with the vinegar and water and vegetables in a saucepan. Bring to a boil and cook 10 minutes; cool and let pickle 12-24 hour before serving.

• 1 cup flour
• 1/4 tsp. salt
• 2 egg yolks
• 1 tbs. water

Sift the flour and salt into a bowl; work in the egg yolks and water with the fingers. Knead until smooth and elastic. Cover with a bowl and let stand while preparing the filling:

• 1 lb. ground pork
• 1/2 lb. ground shrimp, shelled, deveined, and chopped
• 1 tsp. anchovy paste
• 1 1/2 tsp. salt
• 1/2 tsp. feshly ground pepper
• 1/2 cup chopped scallions
• 4 minced garlic cloves
• 1/2 cup chopped water chestnuts
• 3 tbs. oil
• 1 cup chopped onions
• 6 cups chicken broth

Mix together pork, shrimp, anchovy paste, salt, pepper, scallions, garlic, and water chestnuts. Roll out the dough, paper-thin, and cut into 3 inch squares. Place a heaping teaspoon of the mixture on each and fold over the dough into a triangle. Seal edges well. (You will have about two-thirds of the pork mixture left.)

Heat the oil in a saucepan; sauté the onions for 5 minutes. Add the remaining pork mixture and sauté for 5 minutes. Stir in the broth and bring to a boil. Carefully drop the stuffed noodles into it. Cover and cook over low heat for 15 minutes. Taste for seasoning and serve in deep bowls.

• 18 raw jumbo shrimp
• 1/4 lb. ground beef
• 2 tbs. chopped scallions
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/4 cup flour
• Fat for deep frying

Remove the shells of the shrimp, but leave the tails. Slit the backs of the shrimp and remove vein; wash and dry.Mix the beef, scallions, 1 tsp. salt, and the pepper. Stuff the shrimp and pierce with a toothpick to close opening. Mix flour and remaining salt; roll shrimp in the mixture. Heat the fat to 370 degrees and fry the shrimp in it for 5 minutes. Drain, remove toothpicks, and serve hot.

• 1 cucumber
• 1 carrot 1 sweet pickle
• 1 tsp. chopped ginger root or preserved ginger
• 1/2 cup minced onions
• 2 tbs. salt
• 2 minced garlic cloves
• 2 tbs. sugar
• 1/2 cup vinegar
• 1/2 cup water
• 1 carp or snapper or bass (3 lbs.)
• 4 tbs. oil
• 1 tbs. cornstarch
• 2 tbs. soy sauce

Pare the cucumber and cut in half lengthwise. Scoop out the seeds and cut into match like pieces. Cut carrots in same sized pieces. Slice pickle in julienne pieces. Combine the previous ingredients with the ginger, onion, 1 tsp. salt, the sugar, vinegar, and water. Let marinate 3/4 hour.

Clean the fish but leave it whole.

Bring 2 qt. of water to a boil in a deep skillet. Add the remaining salt and 2 tbs. oil

Carefully place the fish in the skillet. Cover and cook over low heat 20 minutes. Turn off heat and let fish steam until tender.

Drain the vegetables. Mix the marinade with the cornstarch and soy sauce. Heat the remaining oil in a skillet; brown the garlic in it. Add the marinade, stirring constantly until thickened. Taste for seasoning, adding a little sugar if necessary. Add the vegetables and just let them heat, but don’t cook them.

Remove fish carefully and place on a platter. Pour the sauce over it.

Tempura Sauce:

• 3/4 cup dashi or 3/4 cup clam juice
• 1/4 cup soy sauce
• 1/4 cup sake
• 1/2 tsp. sugar
• 3 tsp. sugar
• 3 tbs. grated white radish
• 1 tsp. powdered ginger

Dashi is made from dried fish-clam juice is a good substitute. Mix together the fish stock, soy sauce, sake, and sugar. Divide among 6 bowls. Just before serving place a little radish and ginger in each bowl.

Tempura Batter:

Any combination of raw foods may be used, but here are a few typical suggestions:

• 18 shrimp
• 2 fillet of flounder
• 6 scallops
• 1 lobster tail
• 1 carrot
• 1 green pepper
• 18 string beans

Remove shell from shrimp but leave tail. Slit, and discard vein. Cut across underside to straighten shrimp. Cut flounder in 3-inch pieces. Cut scallops in slices. Remove meat of lobster and cut in bite-size pieces. Cut carrots in lengthwise slices and then into squares. Cut green peppers into squares. Leave string beans whole. Dry all ingredients carefully. No moisture should remain.

Tempura Batter:

• 2 1/2 cups sifted flour
• 3 egg yolks
• 2 cups cold water
• 1 qt. Vegetable oil

Sift the flour 3 times. Beat the egg yolks and water adds the flour, stirring lightly from the bottom with chopsticks or a spoon. Don’t over stir-flour should be visible on top.

Heat the oil to 325 degrees. A constant temperature is important for good tempura. Hold shrimp by the tail and dip in the batter; drop into the oil and fry until lightly browned. Dip other ingredients into batter on a spoon and gently drop into oil. Serve foods as soon as they are cooked, with the tempura sauce or coarse salt.

• 2 tbs. oil
• 1/4 cup finely chopped onions
• 2 minced garlic cloves
• 1/2 cup peanut butter
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. dried chili peppers
• 2 tsp. grated lemon rind
• 3/4 cup coconut milk or light cream
• 3/4 cup water
• 1 cup cooked sliced green beans
• 1 cup shredded cabbage, cooked 5 minutes
• 2 tomatoes, diced
• 2 cucumbers, sliced
• 2 hard-boiled eggs, coarsely chopped
• Shredded lettuce

Heat the oil in a skillet; sauté the onions and garlic for 3 minutes. Stir in the peanut butter, sugar, salt, chili peppers, lemon rind, and very gradually the coconut milk mixed with the water. Cook over low heat 5 minutes stirring frequently. Cool.

Make a bed of lettuce. Arrange the beans, cabbage, tomatoes, and cucumbers over it. Sprinkle with the eggs. Serve the dressing in a bowl.

• 1/2 lb. raw pork
• 2 tbs. soy sauce
• 2 tsp. cornstarch
• 1/2 tsp. sugar
• 1/4 tsp. pepper
• 2 tbs. oil
• 3 bunches watercress
• 2 tsp. sliced ginger root
• 6 cups chicken broth or water
• 1/2 tsp. Ac’cent
• 2 tsp. salt
• 2 eggs

Trim the pork of all fat and dice the pork. Toss with the soy sauce, cornstarch, sugar, pepper, and 1 tbs. oil. Discard the stems of the watercress; wash and drain.

Heat the remaining oil in a saucepan; fry the ginger in it for 1 minute. Stir in the broth or water and bring to a boil. Add the watercress, Ac’cent, salt, and pork mixture. Cover and cook over low heat 20 minutes. Beat the eggs well and mix into the soup until set.

• 4 eggs
• 3/4 cup sour cream
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 cups cottage cheese
• 5 cups cooked fine noodles
• 4 tablespoons dry bread crumbs
• 3 tablespoons melted butter

Beat the eggs, sour cream, salt and sugar together. Stir in the cheese and noodles. Turn into a buttered 2 quart baking dish or casserole. Sprinkle with the bread crumbs and butter.

Bake in a 375 degree oven for 40 minutes. Serves 6.

• 1/2 cup honey
• 1/2 cup light cream
• 1/2 cup milk
• 1/4 cup poppy seeds
• 4 cups cooked medium noodles, drained

Cook the honey, cream, milk and poppy seeds for 5 minutes. Stir in the noodles and serve immediately. Serves 6 to 8.