Lf Choc. Pie Filling Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
2/3 c. sugar 1/2 c. cornstarch 6 T. cocoa 4 c. skim milk - add 1 c.
at a
: time 2 t. vanilla
Mix dry ingredients, add milk and vanilla. Microwave (depending on
wattage) in intervals and stir between to thicken, when thickened, but
still able to pour, do so into your favorite crust....refrigerate with
plastic wrap ON filling....serve with topping of choice.....makes
about 9"pie, and can easily be adapted for bigger plates.
Posted by dabizier@COLBY.EDU (Deborah A. Bizier) to the Fatfree Digest
[Volume 12 Issue 24] Nov. 25, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80
Title: LIANG BAN ROU (TWICE-COOKED PORK)
Categories: Meats, Oriental
Yield: 6 Servings
2 1/2 lb Fresh bacon or pork belly
6 Whole scallions
6 sl Fresh ginger
1 tb Salt
6 Scallions
3 tb Peanut oil
2 tb Finely chopped garlic
1 tb Minced peeled fresh ginger
1 1/2 tb Chili bean sauce
1 tb Rice wine or dry sherry
1 tb Light soy sauce
2 ts Sugar
1 ts Salt
ADD TO LARGE POT of boiling water: bacon or pork belly, scallions,
ginger, salt. Cover tightly; simmer for 1 1/2 hours. Remove meat with
slotted spoon and drain well. Discard liquid. When bacon or pork
belly has cooled, cut it into thin 1/4-inch slices. Cut scallions
into 3-inch pieces. Heat wok or large saute pan until hot. Add oil
and pork and stir-fry for 10 minutes. Drain any excess oil. Add
garlic and ginger; stir-fry 10 seconds. Add scallions and stir-fry 3
minutes. Add the other ingredients; stir-fry 3 minutes, mixing well.
Serve at once.
Source from luhu.jp
at a
: time 2 t. vanilla
Mix dry ingredients, add milk and vanilla. Microwave (depending on
wattage) in intervals and stir between to thicken, when thickened, but
still able to pour, do so into your favorite crust....refrigerate with
plastic wrap ON filling....serve with topping of choice.....makes
about 9"pie, and can easily be adapted for bigger plates.
Posted by dabizier@COLBY.EDU (Deborah A. Bizier) to the Fatfree Digest
[Volume 12 Issue 24] Nov. 25, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80
Title: LIANG BAN ROU (TWICE-COOKED PORK)
Categories: Meats, Oriental
Yield: 6 Servings
2 1/2 lb Fresh bacon or pork belly
6 Whole scallions
6 sl Fresh ginger
1 tb Salt
6 Scallions
3 tb Peanut oil
2 tb Finely chopped garlic
1 tb Minced peeled fresh ginger
1 1/2 tb Chili bean sauce
1 tb Rice wine or dry sherry
1 tb Light soy sauce
2 ts Sugar
1 ts Salt
ADD TO LARGE POT of boiling water: bacon or pork belly, scallions,
ginger, salt. Cover tightly; simmer for 1 1/2 hours. Remove meat with
slotted spoon and drain well. Discard liquid. When bacon or pork
belly has cooled, cut it into thin 1/4-inch slices. Cut scallions
into 3-inch pieces. Heat wok or large saute pan until hot. Add oil
and pork and stir-fry for 10 minutes. Drain any excess oil. Add
garlic and ginger; stir-fry 10 seconds. Add scallions and stir-fry 3
minutes. Add the other ingredients; stir-fry 3 minutes, mixing well.
Serve at once.
Source from luhu.jp