Week Four: Crab Rangoons, General Tso’s Chicken & Pineapple Coconut Snowballs

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Now, at Smith, I had the most delicious crab rangoon and had been craving it every since. But in trying to make this meal, I think I ended up with one of the worst I made this summer. It was not melt-in-your-mouth amazing. The crab and cream cheese did not mesh together as well as I had hoped. If I were to attempt this recipe again, I would recommend filling the wontons excessively, put more than you think necessary in the middle, because mine definitely needed more.

Crab Rangoons:
Ingredients:
1/8 tsp garlic powder
1 8-oz package cream cheese
6 oz of crab meat (I found a 12-oz package and used half)
2 green onions, thinly sliced
2 teaspoons Worcestershire sauce
1/2 teaspoon soy sauce
48 wonton wrappers
2 eggs, beaten

Directions:
Preheat oven to 425 degrees, and lightly spray a baking sheet with cooking spray. Combine garlic powder, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. Place 1 teaspoon of filling onto the center of each wonton skin. Brush the edges with beaten eggs and fold the wonton skin diagonally to form a triangle, pressing edges to seal. This part was a lot of fun; I felt very artistic! Create a crown by pulling both bottom corners together and sealing. Arrange the rangoons on the baking sheet and lightly spray with cooking spray. Bake for 12-15 minutes, just until golden brown.

Crab rangoons!

Crab rangoons!

This is my brother’s favorite Chinese treat, so I thought it would be good to try out. They’ve also been growing on me, but I believe this particular recipe was too spicy for me. Then again I did just eyeball some of the additions and was doubling the recipe to feed my family of five. So, something might have gone wrong there.

Homemade General Tso’s Chicken Recipe:
(Makes 4 servings)

Ingredients:
Chicken:
4-5 boneless, skinless chicken breasts cut into bite-sized pieces
3 eggs, beaten
1/2 cup cornstarch
Vegetable or peanut oil

Sauce:
1 Tablespoon vegetable or peanut oil
10 dried chili pods
4 teaspoons cornstarch
3 Tablespoons rice vinegar
4 Tablespoons rice wine
6 Tablespoons sugar
6 Tablespoons soy sauce

General Tsao's Chicken

General Tso’s Chicken

Directions:
In a large bowl, combine cornstarch and eggs.  Add the chicken to the bowl and toss to coat.  Heat 1-2 inches of vegetable or peanut oil in a large wok or pot over medium-high heat.  Add coated chicken to the hot oil and fry until golden brown on the outside and cooked through.  Remove cooked chicken from the oil and place on a plate with a paper towel over it and set aside.   In a medium sized mixing bowl, combine cornstarch, rice vinegar, rice wine, sugar and soy sauce.  Heat a skillet over medium heat and add oil.  Once oil is heated, add chili pods to the oil and stir-fry briefly just until you can smell them but they aren’t burned.  Add the mixing bowl with the rest of the sauce ingredients and heat until the sauce caramelizes into a glaze (2-3 minutes).  Add cooked chicken back to the sauce and toss until coated.  Serve over cooked rice. I didn’t do this, but it would’ve been a nice touch.

Whole meal, with some steamed vegetables.

Whole meal, with some steamed vegetables.

TOTAL TIME: Prep: 20 min. + chilling (at least six hours)
MAKES: 24 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 can (8 ounces) crushed pineapple, well drained
  • 2-1/2 cups flaked coconut

Nutritional Facts

1 piece (prepared with fat-free cream cheese) equals 67 calories, 5 g fat (5 g saturated fat), 1 mg cholesterol, 55 gm sodium, 4 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 fat, 1/2 fruit.

Directions

  1. In a small bowl, beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes.
  2. Roll into 1-in. balls; roll in coconut. Refrigerate for 6 hours or overnight. Yield: about 2 dozen.

Dessert!

Dessert!

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