PRETZEL DESSERT RECIPE | ALLRECIPES
This is a festive, crunchy, and fruity dessert. The pretzels in this recipe provide a crust for the filling of gelatin and pineapple.
Provided by chris
Categories Desserts
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, combine crushed pretzels, melted margarine, and 1/4 cup sugar. Press mixture into a 9x13 inch baking pan.
- Bake for 8 to 10 minutes. Let cool.
- In a large mixing bowl, beat cream cheese, frozen whipped topping, and 1 cup sugar. Pour over pretzel crust.
- In a large saucepan, combine boiling water and strawberry-flavored gelatin; bring to a boil. Stir in frozen strawberries. When it begins to thicken, pour over cream cheese filling. Serve.
Nutrition Facts : Calories 467.9 calories, CarbohydrateContent 52.7 g, CholesterolContent 22.4 mg, FatContent 28.7 g, FiberContent 1 g, ProteinContent 3.7 g, SaturatedFatContent 11.8 g, SodiumContent 331.2 mg, SugarContent 50.4 g
CHOPSUEY RECIPE (CHOP SUEY) - PINOY RECIPE AT IBA PA
Chopsuey Recipe is a popular Filipino-Chinese vegetable dish primarily made up of mixed vegetable with chicken, beef, and shrimp for extra flavor. A nutritious and an excellent vegetable dish for any special occasions.
Provided by Ed Joven
Categories Vegetable
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 21
Steps:
- In a Large sauce pan, add 3 1/2 cups of water, 1 teaspoon salt and simmer.
- Also prepare a bowl with water and lots of ice for your vegetable ice bath.
- Add carrots, bell pepper, young corn and snow peas (chicharo) cook for about 2 minutes.
- Using a slotted spoon, remove the veggies from sauce pan and place it into a bowl of ice bath.
- Add cauliflower and broccoli to the sauce pan and cook for about 3 minutes
- Using a slotted spoon, remove the broccoli and cauliflower from sauce pan and place it into a bowl of ice bath.
- Dissolve the Chicken Cube using water from the poaching liquid.
- Set aside and reserve the poaching liquid.
- Drain vegetables from the ice bath when they are cold.
- Pour and heat Canola oil in a wok or large sauce pan.
- Saute onions and garlic and cook until softened.
- Add the sliced chicken and cook for 3 minutes.
- Add the chicken liver and continue to cook for about 2 minutes or until the liver is cooked.
- Pour the dissolved chicken cube and mix.
- Pour 2 cups of the reserved poaching liquid and oyster sauce.
- Cover the pan and bring to a boil and cook for 5 minutes.
- Add the hardboiled quail eggs and mushrooms.
- Add the shrimp and cook for 1 minute.
- Drain the vegetables then add to the mixture
- Gently stir the veggies to combine, and cook for about 5 minutes.
- Add salt and pepper.
- Add cabbage and chinese pechay.
- Combine 1/4 cup of cold water and corn starch in a small bowl and stir until corn starch is dissolved.
- Add the dissolved corn starch.
- Gently stir the Chopsuey mixture.
- Add corn starch mixture to pan, stirring gently.
- Cook for about 2 minutes until the sauce has thickened.
- Season with salt and pepper to taste.
- Remove from the sauce pan or wok and place in a serving dish.
Nutrition Facts : ServingSize 1 cup, Calories 167 kcal, CarbohydrateContent 9.5 g, ProteinContent 16 g, FatContent 8 g, SaturatedFatContent 1.5 g, TransFatContent 0.5 g, CholesterolContent 36 mg, SodiumContent 560 mg, FiberContent 3 g, SugarContent 5 g
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