Cookin' with Carol recipes on NBC5 - October 2003
Serves 4
2
large potatoes, peeled
1
tablespoon lemon juice
1/3
cup flour
1/4
cup chopped onion
1
egg
salt
to taste
pepper
to taste
3
tablespoons vegetable oil
Using a grater, shred potatoes into a medium bowl filled with cold water and lemon juice (the juice will help to keep the potatoes from turning dark). Soak for 10 minutes. Drain water from potatoes and pat dry with paper towels. Combine shredded potatoes, flour, onion, egg, and salt and pepper in a medium bowl. Heat oil in a large non-stick skillet on medium-high. Carefully spoon about 1/4 cup of the mixture into the hot oil and use a flat spatula to flatten the potatoes into a round "pancake." Repeat with remaining mixture. Brown the pancakes about 3 to 4 minutes on each side, turning once. Drain potato pancakes on paper towels. You can keep the potato pancakes warm on a baking sheet lined with foil in a 250° F oven. Serve with applesauce, if desired. Makes about 8 potato pancakes.
(Air
Date: October 4, 2003)
Serves 4
1
pound lean ground beef
2
teaspoons freshly grated ginger
1
clove garlic, minced
1
bell pepper, chopped
2
tablespoons soy sauce
2
tablespoons hoisin sauce
1
teaspoon toasted sesame oil
1/2
cup sliced water chestnuts
4
green onions, thinly sliced
1
head iceberg lettuce
In
a large nonstick skillet, cook beef over medium-high heat for 8 to 10 minutes,
or until beef is no longer pink in the center, stirring to break up meat. Stir
in ginger, garlic, and bell pepper, and sauté over medium heat for 2 to 3
minutes, or until vegetables are tender-crisp. Stir in soy sauce, hoisin sauce,
sesame oil, water chestnuts, and green onions, and cook for 2 to 3 minutes, or
until mixture is warmed through. Separate lettuce into individual leaves and to
serve, spoon about 1/4 cup of the filling into each lettuce leaf, wrap lettuce
around filling, and enjoy! Makes about 12 to 16 wraps, depending upon the amount
of filling used in each wrap.
Notes:
Find hoisin sauce in the Asian section of the grocery store. You can use kitchen scissors to trim the edges of the lettuce leaves, so they are circular in shape, if desired.
(Air
Date: October 11, 2003)
4
cups quick-cooking oats
1
cup shredded coconut
1
cup sliced almonds
1/2
cup unsalted sunflower seeds
1/2
cup toasted wheat germ
1/2
cup light brown sugar
1
teaspoon ground cinnamon
1/2
teaspoon salt
1/4
teaspoon grated nutmeg
1/2
cup vegetable oil
1/2
cup water
2
tablespoons honey
1
teaspoon vanilla extract
1
cup chopped dried fruit
In a large bowl, stir together the oats, coconut, almonds, sunflower seeds, wheat germ, brown sugar, cinnamon, salt, and nutmeg. In a small bowl, whisk together the vegetable oil, water, honey, and vanilla extract and pour mixture over the dry mixture, stirring to moisten. Transfer mixture to a large nonstick baking sheet and bake in a preheated 300° F oven for 1 hour, stirring every 15 minutes, until mixture is golden brown. Remove from oven and stir in chopped dried fruit. Serve warm or at room temperature with yogurt, milk, or simply plain for snacking.
(Air Date: October 18, 2003)
1
1/2 cups soft caramels (about 10 ounces or 35 pieces), unwrapped
2
tablespoons water
12
cups popped popcorn
1/4
cup chocolate chips
1/4
cup peanut butter chips
1/2
cup toffee bits
In a microwave-safe bowl, heat soft caramels and water in a microwave on high for 1 to 2 minutes, stirring after each minute of cooking, until mixture is melted. Place popcorn, chocolate chips and toffee bits in a large bowl that has been sprayed with vegetable oil spray. Pour caramel mixture over the top and using buttered hands, shape about 1 cup of the mixture into a popcorn ball. Repeat to make a total of 12 popcorn balls.
Notes:
Rather
than using buttered hands, you may opt to use plastic wrap to place each 1 cup
portion in before shaping to keep the popcorn balls from sticking to your hands.
Find toffee bits near the
chocolate chips in the baking section of the grocery.
(Air Date: October 25, 2003)