Appetizers and Snacks / Cold Appetizers / Espresso Fudgies Cooking Recipes Catalogue. Recipes for all types of foods including meat, poultry, fruit, vegetables, seafood, and more.

Southern Stir-Fry

Sorce	Victoria Leigh
Caloric	:1 Serving: Calories 205 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 350 mg; Total Carbohydrate 42 g (Dietary Fiber 8 g); Protein 11 g Percent Daily Value*: Vitamin A 28 %; Vitamin C 4 %; Calcium 4 %
Ingridients	Prep Time:5 min Start to Finish:15 min Makes:4 servings 1 tablespoon vegetable oil 1 cup cold cooked white rice 1 cup Green GiantÂ® NibletsÂ® frozen whole kernel corn 1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves 1/2 teaspoon garlic salt 1/8 teaspoon ground red pepper (cayenne) 1 can (15 to 16 ounces) black-eyed peas, rinsed and drained 2 cups lightly packed spinach leaves
Instructions	1. Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate wok to coat side. 2. Add all ingredients except spinach to skillet; stir-fry 3 to 4 minutes or until heated through. Add spinach; stir-fry 1 to 2 minutes or until spinach begins to wilt.

Pastry for Pies and Tarts

Sorce	Tracon
Caloric	:1 Serving: Calories 145 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 3 g); Cholesterol 0mg; Sodium 150 mg; Total Carbohydrate 12 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Ir
Ingridients	Prep Time:15 min Start to Finish:1 hr Makes:8 single-crust servings 1 cup Gold MedalÂ® all-purpose flour 1/2 teaspoon salt 1/3 cup plus 1 tablespoon shortening 2 to 3 tablespoons cold water
Instructions	1. Unbaked One-Crust Pie Crust: Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate, or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Continue with directions in pie recipe. 2. Baked Pie Crust: Heat oven to 475ÂºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. For pie, trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. For tart, trim overhanging edge of pastry even with top of tart pan. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack. 3. Two-Crust Pie: Mix 2 cups flour and 1 teaspoon salt in medium bowl. Cut in 2/3 cup plus 2 tablespoons shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with 4 to 6 tablespoons cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Spoon desired filling into pastry-lined pie plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Continue as directed in pie or tart recipe.

Spicy Corn Fritters

Sorce	RixiuS
Caloric	:1 Serving: Calories 95 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 10 mg; Sodium 200 mg; Total Carbohydrate 10 g (Dietary Fiber 1 g); Protein 1 g Percent Daily Value*: Vitamin A 0%; Vitamin C 2 %; Calcium 2 %;
Ingridients	Prep Time:20 min Start to Finish:50 min Makes:4 dozen fritters Vegetable oil 4 cups Original BisquickÂ® mix 1 cup cold water 2 eggs 2 cans (15.25 ounces each) Green GiantÂ® whole kernel corn, drained 2 cans (4.5 ounces each) Old El PasoÂ® chopped green chiles, well drained Old El PasoÂ® salsa (any variety), if desired
Instructions	1. Heat oil (2 to 3 inches) in deep fryer to 375Â°F. 2. Stir Bisquick mix, cold water and eggs in large bowl with spoon until smooth. Stir in corn and chilies. 3. Drop batter by small spoonfuls into hot oil. Turn and fry until evenly golden brown. Drain on paper towels. Serve with salsa.

Peach-Plum Crostata

Sorce	zhuweiran
Caloric	:1 Serving: Calories 340 (Calories from Fat 140); Total Fat 16g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 65mg; Sodium 170mg; Total Carbohydrate 45g (Dietary Fiber 3g, Sugars 21g); Protein 4g Percent Daily Value*: Vitamin A 15%; Vitamin
Ingridients	Prep Time:20 min Start to Finish:1 hr 30 min Makes:8 servings Pastry 1 1/2 cups Gold MedalÂ® all-purpose flour 1 teaspoon sugar 1/4 teaspoon salt 1/2 cup firm butter or margarine, cut into pieces 1 egg yolk 4 to 5 tablespoons cold water Filling 1/2 cup sugar 3 tablespoons Gold MedalÂ® all-purpose flour 1/4 teaspoon ground cinnamon 3 cups sliced peaches (about 3 medium) 2 cups sliced plums (about 2 medium) 1 tablespoon lemon juice 2 tablespoons butter or margarine, softened 1 tablespoon sugar, if desired
Instructions	1. Heat oven to 425ÂºF. In medium bowl, mix 1 1/2 cups flour, 1 teaspoon sugar and the salt. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in egg yolk with fork. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until mixture forms a ball. Gather pastry into a ball and flatten to 1/2-inch thickness. Wrap in plastic wrap and refrigerate 30 minutes. 2. On lightly floured surface, roll pastry into 13-inch circle, about 1/8 inch thick. Place on ungreased large cookie sheet. 3. In large bowl, mix 1/2 cup sugar, 3 tablespoons flour and the cinnamon. Stir in peaches and plums until coated. Sprinkle with lemon juice; mix. 4. Spoon fruit mixture onto center of pastry, spreading to within 3 inches of edge. Dot with 2 tablespoons butter. Fold edge of pastry over fruit mixture, making pleats. If desired, brush edge of pastry with water and sprinkle with 1 tablespoon sugar. 5. Bake 30 to 40 minutes, covering entire surface of crostata with foil for the last 10 to 15 minutes to prevent overbrowning if necessary, until crust is dark golden brown, fruit is tender and juices are bubbly in center. Cool completely, about 1 hour. High Altitude (3500-6500 ft): Bake 35 to 45 minutes.

Creamy Strawberry Gelatin Mini Molds

Sorce	hamill
Caloric	:1 Serving: Calories 245 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 8 g); Cholesterol 40 mg; Sodium 180 mg; Total Carbohydrate 27 g (Dietary Fiber 0g); Protein 5 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 0%; Calcium 2
Ingridients	Prep Time:15 min Start to Finish:1 hr 15 min Makes:6 servings 1 1/2 cups boiling water 1 package (8-serving size) strawberry-flavored gelatin 1 1/2 cups cold water 1 package (8 ounces) cream cheese, softened
Instructions	1. Spray multi bundt muffin pan with cooking spray. Pour boiling water on gelatin in medium bowl; stir until gelatin is dissolved. Stir in cold water. 2. Beat cream cheese into gelatin mixture, using wire whisk, until smooth. (Or place gelatin mixture and cream cheese in blender; cover and blend on medium speed until smooth.) Pour mixture into muffin pan cups. Cover and refrigerate about 1 hour or until firm. 3. Unmold gelatin onto tray. Lift each mold with spatula onto plates. Note: The bundt muffin pan used in this recipe, as well as other houseware items, is available in the Betty CrockerÂ® Catalog. Click the link "Catalog Shopping" on the top of this page to shop Betty Crocker online, then search for: mini bundt.

Duckling with Orange Sauce

Sorce	hmonroe
Caloric	:1 Serving: Calories 485 (Calories from Fat 215 ); Total Fat 24 g (Saturated Fat 7 g); Cholesterol 155 mg; Sodium 230 mg; Total Carbohydrate 19 g (Dietary Fiber 1 g); Protein 49 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 24 %; Calciu
Ingridients	Prep Time:20 min Start to Finish:3 hr 10 min Makes:4 servings 1 duckling (4 to 5 pounds) 2 teaspoons grated orange peel 1/2 cup orange juice 1/4 cup currant jelly 1 tablespoon lemon juice 1/8 teaspoon ground mustard 1/8 teaspoon salt 1 tablespoon cold water 1 1/2 teaspoons cornstarch 1 orange, peeled and sectioned 1 tablespoon orange-flavored liqueur, if desired
Instructions	1. Heat oven to 350ÂºF. 2. Fasten neck skin of duckling to back with skewers. Fold wings across back with tips touching. Place duckling, breast side up, on rack in shallow roasting pan. Pierce skin all over with fork. Loosely tie legs to the tail, if desired, to better hold even shape during cooking. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. 3. Roast uncovered about 2 hours 30 minutes or until thermometer reads 180ÂºF and juice is no longer pink when center of thigh is cut. Place tent of aluminum foil loosely over breast during last hour to prevent excessive browning. Place duckling on heated platter. Let stand 15 minutes for easier carving. 4. Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling in 1-quart saucepan. Mix water and cornstarch; stir into sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. 5. Stir in orange sections and liqueur. Brush duckling with some of the orange sauce. Serve with remaining sauce.

Basmati Rice with Saffron (Zaffrani Pulao)

Sorce	oneniceguy
Caloric	:1 Serving: Calories 215 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 400 mg; Total Carbohydrate 34 g (Dietary Fiber 2 g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 2 %; Calcium 0%; Ir
Ingridients	Prep Time:1 hr Start to Finish:1 hr 50 min Makes:6 servings 1 cup uncooked basmati or regular long-grain rice 2 tablespoons vegetable oil 1/4 cup raw whole cashews 1/4 cup golden raisins 1 teaspoon cumin seed 1/2 teaspoon black peppercorns 5 cardamom pods 6 whole cloves 2 bay leaves 2 three-inch cinnamon sticks 2 medium red onions, cut in half and thinly sliced 1 1/2 cups cold water 1/2 teaspoon saffron threads 1 teaspoon salt
Instructions	1. Place rice in medium bowl; add enough cold water to cover rice. Rub rice gently between fingers; drain. Repeat 4 or 5 times until water is clear; drain. Cover rice with cold water; soak 30 minutes. Drain; set aside. 2. Heat oil in 2-quart saucepan over medium-high heat. Add cashews; stir-fry 10 to 20 seconds or until cashews are golden brown. Remove with slotted spoon; drain on paper towels. 3. Add raisins to hot oil; stir-fry 20 to 30 seconds or until raisins plump up. Remove with slotted spoon; add to cashews to drain. 4. Add cumin seed, peppercorns, cardamom pods, cloves, bay leaves and cinnamon sticks to hot oil; sizzle 15 to 30 seconds. Mix in onions; stir-fry 3 to 4 minutes or until onions are golden brown. 5. Add rice; gently stir-fry 1 minute, taking care not to break tender rice grains. Stir in 1 1/2 cups cold water, the saffron and salt. Heat to boiling, stirring once; reduce heat to medium-high. Cook uncovered 5 to 6 minutes, stirring occasionally, until almost all the water has evaporated. 6. Reduce heat to low. Cover and cook 5 minutes; remove from heat. Let rice stand covered 10 to 15 minutes. 7. Fluff rice with fork or spoon to release steam. Serve sprinkled with roasted cashews and raisins. Serve with peppercorns, cardamom pods, cloves, bay leaves and cinnamon sticks left in to continue to flavor the rice, but do not eat them.

Mango-Pork Fried Rice

Sorce	Deutsch
Caloric	:1 Serving: Calories 260 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 110 mg; Total Carbohydrate 52 g (Dietary Fiber 5 g); Protein 11 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 26 %; Calcium
Ingridients	Prep Time:25 min Start to Finish:30 min Makes:5 servings 3/4 cup diced cooked pork 1/2 teaspoon cornstarch 1 mango, peeled and diced (1 pound) 1 can (8 ounces) sliced water chestnuts, drained 1 cup sliced fresh mushrooms (3 ounces) 1 tablespoon finely chopped gingerroot 1 garlic clove, finely chopped 3 cups cold cooked rice 2 teaspoons reduced-sodium soy sauce 1 cup frozen green peas, thawed 2 medium green onions, sliced (2 tablespoons) 1/8 teaspoon pepper
Instructions	1. Mix pork and cornstarch. Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add pork, mango, water chestnuts, mushrooms, gingerroot and garlic; stir-fry 1 minute. Remove pork mixture from wok. 2. Spray wok or skillet with cooking spray; heat until cooking spray starts to bubble. Add rice; stir-fry about 1 minute or until rice is hot. Stir in soy sauce. Add pork mixture, peas, onions and pepper; stir-fry 1 minute.

Venison Stew

Sorce	Laniea
Caloric	:1 Serving: Calories 205 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 2 g); Cholesterol 80 mg; Sodium 580 mg; Total Carbohydrate 19 g (Dietary Fiber 2 g); Protein 24 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 10 %; Calcium
Ingridients	Prep Time:30 min Start to Finish:3 hr 20 min Makes:5 servings 4 slices bacon, cut into 1/2-inch pieces 1 pound boneless venison, cut into 1-inch cubes 2 cups water 1 cup dry red wine 1/2 teaspoon salt 1/4 teaspoon dried thyme leaves 1/4 teaspoon dried marjoram leaves 1/4 teaspoon pepper 4 ounces pearl onions (1 cup) 2 medium carrots, cut into 1-inch pieces 1 large potato, cut into 1-inch pieces 1/2 cup cold water 3 tablespoons Gold MedalÂ® all-purpose flour 1/2 teaspoon browning sauce, if desired 2 tablespoons chopped fresh parsley
Instructions	1. Cook bacon in 4-quart Dutch oven over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving fat in Dutch oven, and drain on paper towels; reserve. 2. Cook venison in bacon fat over medium-high heat about 7 minutes, stirring occasionally, until brown. Stir in 2 cups water, the wine, salt, thyme, marjoram and pepper. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until venison is almost tender. 3. Stir in onions, carrots and potato. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables and venison are tender. 4. Shake 1/2 cup cold water and the flour in a tightly covered container; gradually stir into stew. Stir in browning sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Sprinkle with bacon and parsley.