Strawberry Tarts food-recipe

Strawberry Tarts this is such a good desert for every occasions that surely you love  it. Check it out the  ingredients of this strawberry tarts below...  Happy cooking.... and enjoy!!!

Ingredients


* 1 1/4 cups all-purpose flour
* 3 tablespoons sugar
* 1/2 teaspoon kosher salt
* 6 tablespoons (3/4 stick) cold unsalted butter, diced
* 2 tablespoons cold shortening (recommended: Crisco)
* 1/4 cup ice water
* 2 cups Pastry Cream, recipe follows
* 2 pints whole strawberries, hulled and halved
* 1/3 cup apricot jelly
* 3 tablespoons shelled pistachios, halved, optional

Directions:

Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.

Meanwhile, preheat the oven to 375 degrees F.

Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.

Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.

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Pork Chop Suey menu - Chinese Dish

Chop Suey is primarily made up of mixed vegetable with meat wherein this is one of the Chinese dish. You can add meat anything you want. For instance like this recipe, the Pork Chop Suey but you can also use chicken, fish, beef, shrimp, added for extra flavor. Chop suey is widely believe to be an American-Chinese immigrants creation, and not an authentic Chinese dish. They said, Chinese farmers was inspired to cook a stir-fried vegetables known now as chop suey and ate them after a long day working in the fields. Enjoy!!!

Ingredients for Pork Chop Suey:

* 1/2 lb. pork, cut into thin strips
* 1 tsp. soy sauce
* 1 tsp. oyster sauce
* salt and pepper, to taste
* 1 tsp. cornstarch

* 1 to 1-1/2 cup chicken broth (or water)
* 2 tbsp. cornstarch
* 2 tbsp. oyster sauce
* 1/2 tsp. sugar

* 1/4 cup vegetable oil
* 3 cloves garlic, minced
* 1 onion, chopped
* 1-1/2 cup baby carrots, halved
* 3 stalks celery, cut diagonally into 1 inch long
* 1/2 cup chopped red bell pepper
* 15 to 20 pieces snow peas, trimmed
* 1 can slice mushroom, drained
* 1 can miniature cut cobs of corn, drained

(Cooking Conversion Chart)

Cooking Procedures :

1. Cut the pork into thin strips. Combine soy sauce, oyster sauce, salt and pepper, and cornstarch. Stir to blend and then add the meat. Marinate for 10 to 15 minutes. Set aside.
2. In a small bowl, whisk together broth, cornstarch, oyster sauce and sugar. Stir to blend and then set aside.
3. Heat oil in a wok (or deep skillet) over medium heat. Fry pork for about 3 to 5 minutes. Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.
4. Add the cornstarch mixture. Bring to a boil. Lower the heat and continue stirring until well blended and sauce thickens. Correct seasonings.
5. Immediately remove from heat after heated through. Transfer to a serving platter. Serve hot the chop suey dish.

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