Martha Washington Candies (2) Collection
martha washington candies 
martha washington candies 
title: bean sprout pancakes (kong namul buchimi) 
from: flavors of korea: delicious vegetarian cuisine 
servings: 1 to 1-1/2 dozen pancakes (about 4 servings) 
category: side dish 
ethnic style: korean 
  spicy dipping sauce
1/2 cup  soy sauce
1 Tbsp  gochujang
1 clove  garlic, crushed
  simple soy sauce dip
1/2 cup  soy sauce
1/2 tsp  sesame oil
1/2 tsp  toasted sesame seeds
1/2 tsp  vinegar
1 cup  all-purpose white flour
1   egg
1/2 tsp  salt
2 cup  water
1-1/4 cup  water
1/2 tsp  salt
1 cup  fresh soybean sprouts
4   green onions, green and white parts, minced
  vegetable oil for frying
make the dipping sauces by mixing together the ingredients for each in 
separate bowls; set aside. in a large pan, bring the water and salt to a 
rapid boil. add the bean sprouts and parboil for 2 minutes. they should be 
pliable but not mushy. rinse in cold water and drain. in a large bowl, mix 
together the batter ingredients. the batter should be like pancake batter. 
if too thick, add a little more water. add the sprouts and onions. gently 
mix until all the ingredients are blended. in a medium skillet, heat 1 
teaspoon of the oil over medium-high heat. ladle about 1/4 cup of the bean 
sprout batter into the skillet. with the back of a spoon or a spatula, 
spread the batter into a 3-inch circle. cook until the pancake edges start 
to brown, about 2 to 3 minutes. flip the pancake over and cook the other 
side until the bottom is golden brown, about 2 minutes. repeat until 
you've used all of the pancake batter. add more oil to the skillet as 
needed for frying. place the bowls of dipping sauces and the pancakes on a 
large platter, and serve. 
38   calories over 1,000 recipes at sweet baby media's recipe web site
--martha washington candies 
this is my favorite thing to make for christmas. so easy yet so rich 
tasting. i have seen several recipes for this candy that has coconut in 
it. i do not use coconut in my recipe. the first recipe is the one i 
use. the second one is for those that use coconut in their martha 
washington candy. 
martha washington candy 
1 can  eagle brand milk
2 lb.  powdered sugar
1 stick  butter, melted
1 tsp  vanilla
1 lb.  pecans, chopped
1   block of paraffin wax
1   12 oz pkg semi-sweet chocolate chips
mix first 5 ingredients. put in small balls and drop on wax paper and 
chill in ice box for about 1 to 2 hours or overnight. 
dip instructions: melt wax and chocolate chips in double boiler and dip 
candy with a toothpick in chocolate then set on the wax paper. 
martha washington candy 
4 cup  chopped pecans
1/2 cup  (1 stick) melted margarine
1 can  sweetened condensed milk
2   16 ounce) boxes confectioners' sugar
1   14 ounce) package coconut
1 tsp  vanilla extract
1/4 tsp  salt
mix together the pecans and margarine. 
in another bowl, mix together the remaining ingredients. add both 
mixtures together and mix well. refrigerate for 3 hours. 
roll into balls. dip into 18 ounces of chocolate chips and 1 bar 
paraffin melted together in a double boiler. (dip balls in chocolate 
with candy dipper or a wooden pick.) 
source: blueribbonrecipes 
posted by: malinda [] 
from ann in fla 
(ID: 3450) Mirror: Tue, Feb 22, 2005

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