from: AllRecipes.com
Ingredients
6 Tbsp. butter, melted
1 C white sugar
1/2 C milk
2 eggs
1 1/2 C all-purpose flour
1 tsp. baking powder
1 Tbsp. grated lemon zest
1/2 C chopped walnuts
2 Tbsp. lemon juice
2 Tbsp. confectioners’ sugar
Directions
Generously grease a 9 x 5 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine melted butter or margarine and sugar. Add eggs, and mix until light and fluffy. Add milk, baking powder, lemon rind, and chopped nuts. Mix well. Sift flour, and gradually add to mixture; mix to just combine.
Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean.
While bread is baking, combine lemon juice and confectioners’ sugar in small dish. Stir well before using. Immediately upon removing bread from oven, place pan on a cooling rack. Using a large fork, poke holes all over the bread. Pour lemon juice mixture over the top of the bread. Cool for 15 minutes, and then remove from pan.
from: MyLittleMochi.com
Ingredients
1 – 8 ounce cream cheese at room temperature
1/2 teaspoon sesame oil
1/4 teaspoon worcestershire sauce
1/4 teaspoon pepper
1 beaten egg
2 cloves garlic minced
1/4 cup red onion minced
1/2 lb. imitation crab meat
1 package won ton pi wrappers
1 beaten egg (to seal won ton pi)
Directions
In a bowl mix all ingredients except the won ton pi and beaten egg for sealing. Place a 1 teaspoon heaping mound of filling in middle of won ton pi and moisten top edges with beaten egg. Fold over into a triangle shape, pressing lighting on the top edges to seal.
Moisten one side corner with egg, overlap with other corner and press together.
Deep fry wontons until golden brown, about 1 minute. Drain on paper towels and serve with Thai sweet chili pepper sauce. Makes about 24 won tons.
from: Volumetrics
Ingredients
1 lb beef flank steak, trimmed
3 T all purpose flour, divided
1 T mild paprika
1/4 t salt
1/4 t freshly ground pepper
1 T olive oil
2 cloves garlic, minced
1 1/2 C thinly sliced onion (about 1 large), separated into rings
1 1/2 cups thin green epper strips, cut 1 1/2 to 2 inches long
1 (8 oz) package pre-sliced mushrooms
1 C low-fat or fat-free beef broth
1/2 C fat-free sour cream
2 cups cooked egg noodles
Directions
Cut steak diagonally across the grain into thin slices. Combine 2 T flour with the paprika, salt and pepper ina shallow bowl; add steak and toss to coat.
Heat the olive oil in a large, nonstick skillet over medium-high heat. Add the steak; cook until slices are browned on both sides, about 5 min. Add the garlic, onion, and green pepper, cook 2 min, stirring frequently. Add the mushrooms and cook uncovered for 2 min. Stirin the broth; bring to a boil. Cover, reduce heat to medium-low and simmer 10 min.
Meanwhile, in a small bowl or cup, stir together the sour cream and the remaining 1 T flour until smooth. Stir into simmering mixture; cook, stirring constantly, 2 minutes or until thickened.
Nutritional Info (1 cup beef mixture, 1/2 cup noodles(
Calories: 395; Carbs: 42g; Fat: 13g; Fiber: 4g; Sodium: 383 mg