Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Ethiopian food-easy recipes needed!?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Ethiopian food-easy recipes needed!?),it will help you,my kids.
I've recently tried Ethiopian food and I loved it-(at a restaraunt). Anyone out there that can recommend some at home recipes to try that are not too difficult to make?
Thanks..
Answers:
Cinnamon Crepes With Caramel Sauce and Pecans
This unusual Ethiopian dessert is very rich and utterly delicious! This is so worth the time it takes.
1 quart milk
4 teaspoons cornstarch
1/8 teaspoon baking soda
1 1/4 cups sugar
2 1/2 inches cinnamon sticks
5 tablespoons butter or margarine
1 cup pecans, coarsely chopped
12 dessert crepes (see note)
6 servings
1 hour 25 minutes 10 mins prep
1. Note: use Basic Whole Wheat French Crepes, adding 2 tbls sugar, or crepe recipe of your choice with 1/2 tsp ground cinnamon and 1/8 tsp ground cloves added to the batter.
2. In a small bowl, combine 1 tbls.
3. of the milk, the cornstarch, and baking soda.
4. Set aside.
5. In a large heavy saucepan, bring the remaining milk to a boil over moderate heat.
6. Remove the pan from the heat and stir in the cornstarch mixture.
7. (The milk will bubble up.) Return to the heat, reduce the heat to low, and stir in the sugar and cinnamon.
8. Simmer, uncovered, for 30 minutes, stirring occasionally.
9. Remove the cinnamon stick and continue to simmer, stirring frequently, until the sauce is very thick-about 30 minutes more.
10. Set aside.
11. Meanwhile, melt the butter in a 7-inch skillet over moderate heat.
12. Add the pecans, and saute, stirring frequently, until the nuts are toasted and the butter is browned-about 10 minutes.
13. Remove from the heat.
14. With a slotted spoon, remove the nuts and set aside.
15. Reserve the butter.
16. Preheat the oven to 325*F.
17. Place a crepe with the more attractive side down, brush with the browned butter, and put 1 tbls.
18. of caramel in the center.
19. Fold the crepe in half, pressing gently to spread out the filling; then fold it in half again to form a wedge.
20. Brush the edges with butter and place the crepe in a buttered, 13"x9"x2" baking dish.
21. Repeat, overlapping the crepes slightly in the pan.
22. *Atthis point the dessert can be stored.
23. Cover the crepes with foil and place the nuts in a tightly covered container.
24. Cool the sauce to room temperature, then cover tightly.
25. Refrigerate all for up to 24 hours.
26. *.
27. Bake the crepes, uncovered, until heated through-8 to 10 minutes.
28. Meanwhile, heat the remaining sauce over low heat, stirring frerquently, until warmed through-about 5 minutes.
29. Drizzle the caramel over the crepes, then sprinkle with the pecans.
30. Serves 6.
31. Enjoy!
Other Answers:
A worm on a saltine.
I actually love Ethiopian food. There is something just waaaay too irresistible about having good spicy meat on a crepe and eating it with your hands right after having some tasty sambusas ...I wish I had some recipes for it, though. I do wish you luck in your search and hopefully we'll one day share a good big plate of your creations :-)
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Ethiopian food-easy recipes needed!?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Ethiopian food-easy recipes needed!?),it will help you,my kids.
I've recently tried Ethiopian food and I loved it-(at a restaraunt). Anyone out there that can recommend some at home recipes to try that are not too difficult to make?
Thanks..
Answers:
Cinnamon Crepes With Caramel Sauce and Pecans
This unusual Ethiopian dessert is very rich and utterly delicious! This is so worth the time it takes.
1 quart milk
4 teaspoons cornstarch
1/8 teaspoon baking soda
1 1/4 cups sugar
2 1/2 inches cinnamon sticks
5 tablespoons butter or margarine
1 cup pecans, coarsely chopped
12 dessert crepes (see note)
6 servings
1 hour 25 minutes 10 mins prep
1. Note: use Basic Whole Wheat French Crepes, adding 2 tbls sugar, or crepe recipe of your choice with 1/2 tsp ground cinnamon and 1/8 tsp ground cloves added to the batter.
2. In a small bowl, combine 1 tbls.
3. of the milk, the cornstarch, and baking soda.
4. Set aside.
5. In a large heavy saucepan, bring the remaining milk to a boil over moderate heat.
6. Remove the pan from the heat and stir in the cornstarch mixture.
7. (The milk will bubble up.) Return to the heat, reduce the heat to low, and stir in the sugar and cinnamon.
8. Simmer, uncovered, for 30 minutes, stirring occasionally.
9. Remove the cinnamon stick and continue to simmer, stirring frequently, until the sauce is very thick-about 30 minutes more.
10. Set aside.
11. Meanwhile, melt the butter in a 7-inch skillet over moderate heat.
12. Add the pecans, and saute, stirring frequently, until the nuts are toasted and the butter is browned-about 10 minutes.
13. Remove from the heat.
14. With a slotted spoon, remove the nuts and set aside.
15. Reserve the butter.
16. Preheat the oven to 325*F.
17. Place a crepe with the more attractive side down, brush with the browned butter, and put 1 tbls.
18. of caramel in the center.
19. Fold the crepe in half, pressing gently to spread out the filling; then fold it in half again to form a wedge.
20. Brush the edges with butter and place the crepe in a buttered, 13"x9"x2" baking dish.
21. Repeat, overlapping the crepes slightly in the pan.
22. *Atthis point the dessert can be stored.
23. Cover the crepes with foil and place the nuts in a tightly covered container.
24. Cool the sauce to room temperature, then cover tightly.
25. Refrigerate all for up to 24 hours.
26. *.
27. Bake the crepes, uncovered, until heated through-8 to 10 minutes.
28. Meanwhile, heat the remaining sauce over low heat, stirring frerquently, until warmed through-about 5 minutes.
29. Drizzle the caramel over the crepes, then sprinkle with the pecans.
30. Serves 6.
31. Enjoy!
Other Answers:
A worm on a saltine.
I actually love Ethiopian food. There is something just waaaay too irresistible about having good spicy meat on a crepe and eating it with your hands right after having some tasty sambusas ...I wish I had some recipes for it, though. I do wish you luck in your search and hopefully we'll one day share a good big plate of your creations :-)
correctness,It's Non-profit and only for informational purposes.
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