Yesterday

On Sat, 29 Jan 2005 11:16:31 -0500, "MOMPEAGRAM" <[email hidden]>

Quoted message said:

Today I've decided wonton soup, and will use this recipe:

-= Exported from BigOven =-

Wonton Soup

That looks like a keeper. My mouth is already watering. 🙂

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Where do you get Ginger Oil???

Would it be a good substitute for fresh grated ginger?
I'm always looking for shortcuts. :-)

In article <1107015269.b95ac14b4dda10b3281bb4302377a2f8@teranews>,

MOMPEAGRAM said:

I wanted to make some ravioli so I thawed out about 1/2 pound of lean ground
beef patties, crumbled them up and browned them with some garlic and onion.
Drained them and threw them in the processor with some basil, oregano,
parmesan, salt and pepper, a dash of nutmeg and an egg. This was all to
taste and also included a handful of regular bread crumbs. Made a nice
mixture.

I had found some wrappers made the same as wonton but round and I used those
as my wrappers. They turned out super and I served them with a homemade
tomato sauce.

Today I've decided wonton soup, and will use this recipe:

-= Exported from BigOven =-

Wonton Soup

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:

-= Ingredients =-
6 Ozs ground pork tenderloin
8 medium shrimp ; chopped
2 Drop Ginger Oil
2 Drop 5 Spice Oil
1 teaspoon Soy Sauce
1 Med Green Onion ; minced
1/2 Clove Garlic
1/2 large Egg ; beaten
18 wonton wrappers
32 ounces Chicken Broth
1 Med green onions ; thinly sliced

-= Instructions =-
Grind the pork, shrimp and garlic into mixing bowl. Heat a large nonstick
skillet over medium-high heat until hot. Add ground pork and brown until no
longer pink. Add chopped shrimp, ginger, soy sauce green onion and 5 spice
oil. Cook 3-5minutes or until shrimp is no longer opaque. Cool slightly.Put
the mixture in processor and process to a paste. Add enough egg to
bind.Place a small amount of water in a bowl to use for sealing wontons.
Place 1 scant teaspoon filling in the center of each wonton wrapper. Moisten
edges with water, fold top corner of wonton wrapper over filling and press
firmly to seal.Hold filled wonton by the tip of the triangle. Gently wrap
corners around filling, moisten with water and gently pinch to seal. Set
wontons aside on a plate and continue with remaining wontons.Place broth in
a large pot and bring to a light boil. Add wontons one or two at a time and
cook until they float, about 1 or 2 minutes. Add green onion and serve.Makes
6 ServingsServing Size: 4 wontons and 8 ounces brothby 24 Hour Fitness
Per Serving (excluding unknown items): 31 Calories; 1g Fat (37.6% calories
from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 16mg
Cholesterol; 543mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0
Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

Katra said:

Where do you get Ginger Oil???

Would it be a good substitute for fresh grated ginger?
I'm always looking for shortcuts. :-)

I have a good fresh ginger shortcut! The market I buy from has started
selling ginger pre-grated in a plastic tube. I bought one a couple of
weeks ago and have been pretty happy with it; it beats the heck out of
grating/chopping the stuff.

Regards,
Tracy R.

In article <[email hidden]>,

ravinwulf said:

Katra said:

Where do you get Ginger Oil???

Would it be a good substitute for fresh grated ginger?
I'm always looking for shortcuts. :-)

I have a good fresh ginger shortcut! The market I buy from has started
selling ginger pre-grated in a plastic tube. I bought one a couple of
weeks ago and have been pretty happy with it; it beats the heck out of
grating/chopping the stuff.

Regards,
Tracy R.

I might have to check that out, thanks!
Is it as potent as fresh and how long does it keep?

I generally just keep large pieces of it in a basket in the refrigerator
and grate it directly into the skillet for stir fry or into the pot for
soups. If I have time and really want to use a lot, I'll slice it and
drop it into my mini-food processor.

Hmmmmmmm........ That gives me an idea. ;-)
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat, 29 Jan 2005 11:16:31 -0500, "MOMPEAGRAM" <[email hidden]>

Quoted message said:

Today I've decided wonton soup, and will use this recipe:

-= Exported from BigOven =-

Wonton Soup

That looks like a keeper. My mouth is already watering. 🙂

Carol

Oh, yes! First time I used it and they are great!

Helen

"ravinwulf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Katra said:

Where do you get Ginger Oil???

Would it be a good substitute for fresh grated ginger?
I'm always looking for shortcuts. :-)

I have a good fresh ginger shortcut! The market I buy from has started
selling ginger pre-grated in a plastic tube. I bought one a couple of
weeks ago and have been pretty happy with it; it beats the heck out of
grating/chopping the stuff.

Regards,
Tracy R.

Hi Tracey; You know, I don't even remember where I got it it's so long ago.
But the stuff stays potent.

Another thing that's available, at least around hear is minced ginger just
like the minced garlic you can find in bottles.

Helen

Katra said:

In article <[email hidden]>,

ravinwulf said:

I have a good fresh ginger shortcut! The market I buy from has started
selling ginger pre-grated in a plastic tube. I bought one a couple of
weeks ago and have been pretty happy with it; it beats the heck out of
grating/chopping the stuff.

I might have to check that out, thanks!
Is it as potent as fresh and how long does it keep?

The potency seems to be pretty good; I've been satisfied with it and I
love ginger and go through quite a bit of it. It comes in 4 oz. tubes
and, judging from the expiration date keeps up to a month or so,
although it does say on the package that you can extend the life of it
for another 3 months if you freeze it. Mine won't last that long. 🙂

Regards,
Tracy R.

In article <[email hidden]>,

ravinwulf said:

Katra said:

In article <[email hidden]>,

ravinwulf said:

I have a good fresh ginger shortcut! The market I buy from has started
selling ginger pre-grated in a plastic tube. I bought one a couple of
weeks ago and have been pretty happy with it; it beats the heck out of
grating/chopping the stuff.

I might have to check that out, thanks!
Is it as potent as fresh and how long does it keep?

The potency seems to be pretty good; I've been satisfied with it and I
love ginger and go through quite a bit of it. It comes in 4 oz. tubes
and, judging from the expiration date keeps up to a month or so,
although it does say on the package that you can extend the life of it
for another 3 months if you freeze it. Mine won't last that long. 🙂

Regards,
Tracy R.

Thank you! :-)
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

Everytime I see this Subject line, I expect someone to post that all their
troubles seemed so far away.

Bob

On Sun 30 Jan 2005 10:01:06p, Bob wrote in rec.food.cooking:

Quoted message said:

Everytime I see this Subject line, I expect someone to post that all their
troubles seemed so far away.

Bob

My favorite Beatles' song of all.

Wayne

Bob' virtualgoth@die_spammer.biz said:

Everytime I see this Subject line, I expect someone to post that all their
troubles seemed so far away.

You've been taking Funny Pills, haven't you? Your posts are so much fun to
read!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_