Oriental Recipes - A
[Home] A 10 Minute Szechwan Chicken [Home]
Title: A 10 Minute Szechwan Chicken
Yield: 4 Servings
Ingredients
1 from: npfm03a
Instructions
4 Chicken breasts*, skinned and deboned
3 Tbsp Cornstarch
1 Tbsp Vegetable oil
3 Cloves garlic, minced
5 Tbsp Soy sauce (low salt)
1 1/2 Tbsp White-wine vinegar
1 tsp Sugar
1/4 cup Water
6 Green onions, cut into 1" pieces
1/8 tsp Cayenne or to taste
Cut chicken *(these are 1/2 breasts, as you buy them in the market)
into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat.
Heat oil in skillet or wok; stir-fry chicken and garlic until lightly
browned. Add soy sauce, vinegar, sugar and water. Cover and cook 3
minutes or until chicken is cooked through. Add green onions and
cayenne; cook uncovered about 2 minutes longer.
221 calories per serving.
[Home] A Simplified Peking Duck & Chinese Pancakes [Home]
Title: A Simplified Peking Duck & Chinese Pancakes
Yield: 6 Servings
Ingredients
1 whole Duck; giblets removed
1 ts Freshly Ground White Pepper
1 1/2 tbsps Ground Cinnamon
1 1/2 tbsps Ground Ginger
3/4 c Brown Sugar
3/4 c Red Wine Vinegar
1 ts Sesame Oil
2 tsps Peanut Oil
1/2 ts Ground Star Anise
CHINESE PANCAKES:
2 c all-purpose flour
1 c boiling water
2 tbsps minced green onion
2 tbsps sesame oil
Instructions
Bring a pot of water, large enough to hold the duck, to a boil. Remove
from heat and plunge duck in the water for 5 minutes. Remove and pat
dry. Combine the rest of the ingredients in a small saucepan and bring
just to the boil. Off heat, allow mixture to cool to room temperature.
Liberally coat the duck with the mixture and let it sit at room
temperature for 3 hours so that the coating dries out. To cook: Place
duck on a rack, breast side up in a preheated 350 degree oven for 2- 2
1/2 hours. Roast until skin is crisp and brown. Check occasionally and
regulate temperature so that the coating does not burn. To serve: Let
duck cool to room temperature. Carefully carve pieces from the
bone being sure to include the crisp skin. Roll up in Chinese Pancakes
(recipe follows) with a dab of hoisin sauce and slivered green onions.
CHINESE PANCAKES: In a bowl combine the flour and water stirring
constantly until all the water is absorbed. Add more water if mixture
seems dry, dough should just hold together in large lumps. Add green
onions and gather and kneed dough on a lightly floured board (or in a
mixer) until smooth, about 5 minutes. Wrap in plastic and allow to rest
at room temperature for 30 minutes. Unwrap, knead again for 5 minutes.
Form into a log about 18 inches long and 1-inch in diameter. Cut roll
into 20 pieces and roll each piece into a ball. Dip one side of ball in
the sesame oil and place oiled side on top of another ball. Roll out the
two into a circle about 6 inches in diameter. (Rolling the two together,
helps keep them moist inside.) Heat an ungreased saute pan over low
heat. Put double pancakes into pan and cook until dry on one side. Flip
and dry out other side. Remove pancakes, peel them apart and set aside.
Cover with plastic. At serving time, steam briefly or wrap in plastic
and cook in microwave at full power for 30-40 seconds.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 1184 Calories; 91g Fat (69%
calories from fat); 29g Protein; 63g Carbohydrate; 161mg Cholesterol;
148mg Sodium
_____
Contributor: COOKING RIGHT SHOW #CR9747
Preparation Time: 5:30
[Home] A Traditional Indian Side Dish [Home]
Title: A Traditional Indian Side Dish
Yield: 4 Servings
Ingredients
1 tomato; cubed
1 red onion; sliced thin
1 fresh hot; or mildly hot
-pepper; sli
1 ginger (some matchstick
-slices)
1 fresh lemon juice
1 salt to taste
Instructions
From: kmeade@ids2.idsonline.com (The Meades)
Date: Sun, 14 Apr 1996 22:40:58 -0400
From recipe files of Sue Smith, SueSmith9@aol.com. Posted by Rooprai to
AOL. In a bowl add the veggies, some salt and squeeze lemon juice into the
bowl. cover. let stand in fridge for at least 1/2 hour before serving.
Tastes great with channa masala and roti or as the prime "chutney" with
aloo paranthas.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #43
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] About Indian Pudding [Home]
Title: About Indian Pudding
Yield: 1 Servings
Ingredients
1 text file
Instructions
It is made of cornmeal, milk, molasses, spices like cinnamon, ginger,
cloves, allspice and of course a bit of salt. You cook 4 cups of
milk and 1 cup of cornmeal on top of the stove until thickened, add
sugar and molasses to taste and season with spices to taste and put
the mixture into a buttered heavy baking pan (I use a 2 quart
enameled cast iron casserole). You pour an additional cup of cold mil
over and bake at 350 until the milk disappears. Repeat the process
with another cup of milk and cook until thickened (all the baking is
without stirring). I don't have my recipe here at work, but that is a
close approximation.
From: madelin@north.pacific.net (Madelin Holtkamp)
close enough - the cooking temp. and time vary alot, some being quite
low for several hours, some being over 350 and hour. It is the sort
of thing you would put in a slow oven with the bean pot.
It is an american colonial recipe - the one i have seen dates from the
early 1700's. It's presumably a variant of something the native
americans made with corn - they would not have had the molasses or
the spices, but would have had maple syrup.
pat From: patcar@mainemoose.esd.sgi.com (Pat Caruthers)
[Home] Adai(Savory Indian Pancakes) [Home]
Title: Adai(Savory Indian Pancakes)
Yield: 1 Servings
Ingredients
1 c mixture of dhals*
2 c long grained rice
1 salt to taste.
Instructions
*(use any combination of tur dhal, chana dal or even split yellow
peas)
Wash and rinse the dhals and rice thoroughly. When the rinse water
runs clear, soak the dhals and rice together in a bowl with fresh
water for a couple of hours. Drain the dhal-rice mixture and grind
into a somewhat coarse mixture in a blender using water when
necessary. Empty the batter into a bowl, add some salt and let it
rest for at least an hour. You could also let it ferment overnight if
you like a sourdough tang in your pancakes.
To make the pancakes, heat a non-stick/well-seasoned cast iron
skillet on a moderate stove. If a few drops of water bounce off the
pan, the pan is hot enough and you can proceed to make the pancakes.
Drop a ladleful of the pre-prepared batter in the center of the pan
and with the back of the ladle, swirl the batter from inside to
outside to form a thin round pancake. Wait till the top looks dry,
wait another minute if you like them crisp and flip to cook the other
side. Remove onto a plate and eat immediately with a nice coriander
chutney. (Continue preparing pancakes in the same way, till you run
out of batter and/or chutney. The batter will also keep in the fridge
for almost a week and you can prepare the pancakes when the mood
strikes you.)
Variation: Can add finely chopped onions/jalapenos/spinach/ginger/a
few cumin seeds, anything you fancy, to the batter before making the
pancakes. You will however not be able to make neat circular
pancakes. Instead, you will end up with (tasty) irregular shaped ones.
From: nalini@picard.vwo.Verdix.COM (Nalini Ganapati). Fatfree Digest
[Volume 8 Issue 55] June 16, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Title: Ajar - Thailand
Yield: 1 Serving
Ingredients
3 tbsps Rice vinegar
1 md Cucumber; peeled
1 tb Sugar
1/2 c Red onion; thinnly sliced
1/2 ts Salt
2 tbsps Cilantro leaves;
-chopped
1 ds Black pepper
1 sm Fresh red or green chili
Instructions
In a medium bowl, stir vinegar, sugar, salt, and pepper until sugar &
salt are dissolved. Quarter cucumber lengthwise. Remove seeds. Cut
quarters crossswise into 1/8" thick slices. Add cucumber, onion,
cilantro & chili to vinegar dressing; toss until combined. Cover and
marinate in the refrigerator for 3 hours, stirring occasionally.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 159 Calories; 1g Fat (4% calories
from fat); 5g Protein; 38g Carbohydrate; 0mg Cholesterol; 1080mg Sodium
_____
Preparation Time: 0:00
[Home] Al & Tipper Gore'S Chinese Chicken With Walnuts [Home]
Title: Al & Tipper Gore'S Chinese Chicken With Walnuts
Yield: 6 Servings
Ingredients
6 chicken breast halves -
-(boneless,; skinless)
2 1/2 tb reduced-sodium soy sauce
1 1/2 tb water
2 ts cornstarch
2 tb dry sherry
1 ts sugar
1 ts grated fresh ginger
1/2 ts crushed red pepper
1/4 ts salt
3 ts peanut oil
2 md green peppers - cut into
-3/4-inch p; ieces
4 green onions - diagonally
-sliced -; into 1-inch lengt
1/3 c walnut halves
Instructions
[NAH Editor's note: Serve this over rice and you'll cut the percent of
calories from fat.]
DIRECTIONS:
===========
Cut the chicken into 1-inch pieces and set aside. Mix the soy sauce
and water, then blend into the cornstarch; stir in the sherry, sugar,
ginger, red pepper, and salt.
Preheat a wok or large skillet over high heat; add 2 teaspoons of
peanut oil. Stir-fry the green peppers and onions for 2 minutes and
remove. Add the walnuts and stir-fry for 1 to 2 minutes until golden
brown. Remove. Add the rest of the oil and stir-fry half of the
chicken for 2 minutes.
Return all the chicken to the wok and stir in the soy mixture. Cook
and stir until bubbly. Stir in the vegetables and walnuts, cover and
cook for
1 minute.
Per serving:
Calories: 229 Protein: 30 grams Carb: 4 grams
Sodium: 404 mg Fat: 9 grams (35% of calories)
* Source: "Cooking with the Stars"
* Published in "Nutrition Action Healthletter", March 1994
* Typed for you by Karen Mintzias
From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From
[Home] All About Chinese Noodles [Home]
Title: All About Chinese Noodles Yield: 1 Good Idea Ingredients ------------------------------TASTE, TVFN--------------------------------- Instructions * Cellophane noodles: Aka bean thread; mung bean flower noodles. Soak in hot water first before using, but not before frying. Do not boil. Good in soups and stir-fries. * Rice flour noodles: Aka Mai fun (like angel hair pasta). Good for stir-frying. * Chow fun: lg noodles; toss with vegetables and meat. Dried noodles: Aka Rice sticks. Don't boil before using. Thin- soak in warm water to soften; thick- cover with boiling water, let stand to soften. In hot oil these are the noodles that will puff up. Wheat Noodles: Fresh-- Cantonese style, aka regular mein or lo mein noodles (will say so on pkg), can be thick or thin. Cook to taste, 4 mins or so in boiling water to soften. Do not cook Chinese noodles al dente; they must be soft. Typed by Sherilyn Schamber
[Home] All That Carp On About Chinese New Year Is A Load Of Rubbish [Home]
Title: All That Carp On About Chinese New Year Is A Load Of Rubbish
Yield: 1
Ingredients
----------------------FOR THE STEAMED FISH----------------------------
15 ml garam masala
5 ml each of chervil; dill and
-coriander,
1 ; chopped
1 fillet carp
250 g ung choi; steamed
Instructions
1 Pour 900ml-1.2l/1 1/2-2 pints water into a wok over the heat and stir in
the
herbs and spices. Put a steamer over the wok.
2 Wrap the fish fillet in the cooked Ung Choi, season and steam. Serve with
Rosti and sweet and sour sauce.
Converted by MC_Buster.
Per serving: 108 Calories (kcal); 5g Total Fat; (41% calories from fat);
15g Protein; 0g Carbohydrate; 56mg Cholesterol; 42mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.
[Home] Almond Cookies - Chinese-American [Home]
Title: Almond Cookies - Chinese-American
Yield: 16 Servings
Ingredients
8 tbsps unsalted butter; at
-room temperature
1 c sugar
1 egg
1 ts almond extract
1/2 c ground almonds
2 c all-purpose flour
1 ts baking powder
1 pn salt
1 egg; for egg wash
Instructions
Preheat oven to 375F. In large bowl cream butter and sugar. Add egg,
almond extract and ground almonds; mix. Combine dry ingredients and add
to butter sugar mixture; mix but do not over mix. Roll into log about
12" long. and cut into 16 even pieces. Roll each piece into a ball and
flatten slightly. Place on baking tray, brush with egg wash and bake 15
minutes until golden.
- - - - - - - - - - - - - - - - - -
Per serving: 191 Calories; 9g Fat (41% calories from fat); 3g Protein;
25g Carbohydrate; 39mg Cholesterol; 39mg Sodium
_____
Contributor: Easy Family Recipes from a Chinese-American Childhood
Preparation Time: 0:00
[Home] Almond Float Chinese Chamber Of Commerce Of Hawaii [Home]
Title: Almond Float Chinese Chamber Of Commerce Of Hawaii
Yield: 1 Servings
Ingredients
3 c water
3 envelopes unflavored
1 gelatin
1 c sugar
1 1/2 c milk
4 ts almond extract
15 oz can fruit cocktail,
1 including liquid
20 oz can lychees, including
1 liquid
11 oz can mandarin oranges,
1 including liquid
16 maraschino cherries, cut
1 into halves
Instructions
In a saucepan, bring water to a boil. Add gelatin and sugar; cook
until dissolved. Remove from heat, add milk and almond. Pour into a
13x9x2 pan and chill until firm, about 2 hr. Cut gelatin into cubes.
Combine with fruits and their liquid. Garnish with cherries. Chill
before serving.
[Home] Almond Jello (Chinese Gelatin Dessert) [Home]
Title: Almond Jello (Chinese Gelatin Dessert)
Yield: 16 Servings
Ingredients
1 pk knox gelatin
1 c water
1 c milk
1 tb almond extract
1 ts sugar (optional)
Instructions
From: Andria Lee
Date: Tue, 12 Jul 1994 02:18:05 -0400 (EDT)
Boil the water and dissolve the gelatin. Add milk and stir. Throw in
almond extract (I pour in 1T, then I pour in a little extra). Stir. (Add
the sugar earlier with the gelatin; sorry) Gel in a square pan in the
refrigerator. When gelled, cut into squares. I serve it with fruit
cocktail.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Almost Indian Chicken [Home]
Title: Almost Indian Chicken
Yield: 4 Servings
Ingredients
4 boned and skinned chicken
-breast ha; lves, cut in 1 c
2 tb olive oil
1 piece fresh ginger (1 x 1),
-cut in; slivers
2 cloves garlic; crushed
1 lg onion; sliced thin
1 ts ground cumin
1 ts ground coriander
1 ts dried parsley flakes
1/2 ts curry powder
1/2 ts freshly ground pepper
1 c plain yogurt
1/2 c chicken broth; divided
1 1/2 tb cornstarch
2 ts soy sauce
Instructions
In frypan, place olive oil and heat over medium temperature. Add chicken,
ginger, garlic and onion; saute about 10 minutes or until chicken is brown
on all sides and onion is transparent. Meanwhile, in crockpot, place
chicken broth (I used 1/2 cup warm water with 3 chicken bouillon cubes),
cumin, coriander, parsley flakes, curry powder, and pepper. In a small
separate dish, combine the cornstarch and soy sauce. When smooth, stir into
the crockpot with the spice mixture. Add the browned chicken and onion
mixture into the broth/spice mixture in crockpot. Gently stir in the
yogurt. Set crockpot on low and cook for about 3 to 4 hours.
Genevieve Lehman, Rockville, MD submitted the original format of this
recipe in the National Chicken Cooking Contest.
Serving Ideas : Over fresh pasta or basmati rice.
NOTES : This recipe has been modified from its original format by Leilani
Young. Served this to my hubby with rave reviews. Original recipe called
for 1 whole cut-up broiler-fryer chicken, and to be prepared on stovetop in
large covered skillet.
Recipe by: The Chicken Cookbook/38th National Chicken Cooking Contest
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani
Devries on Aug 31, 1997
[Home] Almost Lobster Tail (Monkfish Fillets) [Home]
Title: Almost Lobster Tail (Monkfish Fillets)
Yield: 4
Ingredients
1/4 c butter; melted (1/2 stick)
1/2 ts paprika
1/4 ts salt
1/4 ts black pepper
1 four x 6 ounce monkfish
-fillets
2 tb plain bread crumbs
Instructions
Preheat the oven to 350 degrees F. In a small bowl, combine the butter,
paprika, salt, and pepper; mix well. Place the fish on a baking sheet and
brush evenly with the butter mixture. Sprinkle the bread crumbs evenly
down the center of the fish fillets and bake for 15 to 17 minutes, or
until the fish flakes easily with a fork. Serve immediately.
Note: Serve with melted butter for dipping and, for a little more zip, use
Italian-flavored bread crumbs. Wanna fancy it up? Serve along with a
small steak for an easy-on-your-pocketbook surf-and-turf. Mmm-mmm!
Air date: February 17, 1999.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Almost Thai Chicken Wings [Home]
Title: Almost Thai Chicken Wings
Yield: 10 Servings
Ingredients
36 chicken wings, tips cut
1 c flour
1 salt and pepper
2 ts cornstarch
1 ts garlic powder
1 1/2 lg ginger, slice
2 cl garlic
1 1/2 ts coriander, ground
1 ts chili paste,sweet
5 tb coconut creme
1 1/2 ts sesame seeds
1 ts sesame oil
1/3 c water
2 lime ( fresh squeezed )
1 1/2 tb peanut butter, crunchy
Instructions
Separate Drumettes from wings, cut off tips, place in shallow baking
dish. Mix flour, salt and pepper, garlic and 1 tsp cornstarch
together. Roll chicken wings in flour, bake in 350 oven 20 minutes,
turning once. Mix all other ingredients in blender until almost
smooth. Baste chicken with sauce every 5 minutes for 20 minutes. I
poured all the rest of the mixture over the chicken for the last 5
minutes. . Use more or less of chili paste, as to your guests ability
to withstand heat.
Bake in 350F oven, covered for 25 minutes, uncovered for 10.
[Home] Am Ka Achar (Indian Mango Pickles) [Home]
Title: Am Ka Achar (Indian Mango Pickles)
Yield: 1 Servings
Ingredients
2 dozen unripe mangoes
4 c oil
3 tb salt
1 tb coriander seeds
1 tb white cumin seeds
1 tb mustard seeds
1 tb onion seeds (or substitute
-finely m; inced onion)
1 tb garlic; finely minced
1 c red chilli powder
Instructions
1. Wash the mangoes and wipe dry. Cut into quarters. 2. Mix the salt into
the mangoes and spread out on a tray or baking tin and dry in the sun 2 or
3 days, until the skin of the fruit becomes soft and pliable. 3. Fry all
the whole spices in 2 cups of the oil until they are light brown. 4. Remove
from the oil and grind to a smooth paste. Set aside. 5. Put the rest of the
oil in a saucepan and heat well. Add all the ground spices and stir for 1
minute. Add all the dry mangoes. 6. Stir together over fire very briefly
and remove immediately. Allow to cool completely to room temperature. 7.
When cool, place the achar in airtight containers and store at room
temperature. This achar can be preserved for at least one year.
Formatted and Busted by RecipeLu
Posted to recipelu-digest Volume 01 Number 182 by RecipeLu
on Oct 29, 1997
[Home] American Indian Fry Bread [Home]
Title: American Indian Fry Bread
Yield: 1 Servings
Ingredients
2 c flour
1/3 c powdered milk
2 ts baking powder
1 ts salt
3 tb lard, divided
3/4 c warm water
1 oil
Instructions
Mix dry ingredients. Cut in 2 T. lard until crumbly. Add water & mix
until a soft dough forms. Knead until dough is smooth & springy in
texture. Make into 12 balls. Melt 1 Tbls. lard & brush on each ball
of dough. Set aside for 30-45 minutes. On a lightly floured surface,
roll each ball to a 4" circle, then stretch to 7-8" in diameter. Poke
hole in center. Fry in oil at 365 degrees until lightly browned,
turning once. Serve with butter, honey or jam, or use as the bottom
layer of an Indian taco.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
[Home] American Indian Hopi Blue Corn Mush Savory Way [Home]
Title: American Indian Hopi Blue Corn Mush "Savory Way"
Yield: 6 Servings
Ingredients
1 qt water
1 salt
1 1/2 c blue cornmeal
1 oil, for frying
Instructions
Bring water to a boil in a saucepan, add salt to taste, and whisk in
the cornmeal. Lower the heat and stir the cornmeal for 10 minutes or
until it tastes done. The coarser the meal, the longer it will take.
Pour the cooked cereal onto a cookie sheet or into a bread pan and
set it aside to cool for an hour or so or until firm. Once it has
cooled, slice it into pieces for frying. Fry the slices in butter or
oil in a nonstick pan until lightly crisped on both sides. If this is
to be eaten as a savory, sprinkle a little red chili or paprika on
top just before serving.
This is cooked like cornmeal mush, molded in a bread pan, and then
sliced and fried. It is delicious with a clear corn flavor and odd
purple-blue color. It's good with eggs and bacon, or with butter.
[Home] American Indian Pudding [Home]
Title: American Indian Pudding
Yield: 1 Servings
Ingredients
1 1/2 c seedless raisins
3 c milk; scalded
1 1/2 c milk; cold
1 c cornmeal
1/2 c molasses
1 ts salt
1/2 c sugar
3/4 ts ginger
1/4 ts nutmeg
1/4 c butter
Instructions
Add the raisins to the hot milk. Mix 1 cup cold milk with the
cornmeal, then stir into the hot milk. Heat very slowly, stirring
constantly, for about 10 to 15 minutes or until the mixture thickens.
Mix in the molasses, salt, sugar, ginger, nutmeg, & butter. Pour into
a buttered 2-quart casserole. Then pour the remaining 1/2 cup cold
milk into the center of the pudding. Set dish in a pan of cold water,
& bake in a slow oven, 300 F., for 2 1/2 hours. Let cool for 3 to 4
hours before serving.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
[Home] American Indian Stew [Home]
Title: American Indian Stew
Yield: 1
Ingredients
1/2 c lentils; rinsed
1/2 c navy beans; rinsed
2 c chopped onion
2 c celery; coarsely chopped
5 carrots; scrubbed and
1 chunked into 1-inch pieces
1/4 c brown sugar
1 c barley
1/2 ts thyme; chopped
1 ts minced garlic
2 bay leaves
1 ts black pepper
1/2 c cooking wine; red
1 qt low sodium vegetable juice;
-v8
2 c water
Instructions
Combine all ingredients in a Crockpot and cook for 8-10 hours on
medium or low heat, or 4-5 hours on high heat.
Remove bay leaves before serving.
Note: The flavor of this stew improves with time. For best results,
prepare stew one to three days before serving.
Also, if added salt is desired, add salt at the end of cooking
time--adding salt too soon can toughen the seed coats on the lentils.
MY VERSION [Karen Ferner]:
(I boil the beans for 15 minutes and then add everything else. I do it on
top of the stove and cook for 2 hours. The beans were still hard when
I cooked it in the crock pot, yuch!)
Per serving: 2082 Calories (kcal); 8g Total Fat; (3% calories from fat);
91g Protein; 366g Carbohydrate; 0mg Cholesterol; 715mg Sodium
Food Exchanges: 17 Grain(Starch); 4 Lean Meat; 23 1/2 Vegetable; 0 Fruit; 0
Fat; 2 1/2 Other Carbohydrates
Recipe by: Diabetes in the News 9/10/94 (Jonathon the Cyberarian)
Converted by MM_Buster v2.0n.
[Home] American-Oriental Chicken Soup [Home]
Title: American-Oriental Chicken Soup
Yield: 6 Servings
Ingredients
6 c chicken stock or canned
-chicken bro; th
1 sl fresh ginger (2); julienned
2 bn green onions diagonally
-sliced in; to 1/2-in piece
2 celery stalks cut
-diagonally in t; hin slice
2 c cooked chicken; torn into
-bite-sized piec
2 tb soy sauce
1 ts hoisin sauce
1 cn sliced water chestnuts (8oz)
- drain; ed
1 salt
1 freshly ground pepper
Instructions
PUT THE CHICKEN STOCK in a soup pot and set over high heat. Add the
ginger, green onions and celery. Bring to the boil, reduce heat, and
simmer 10 minutes. Add the chicken, soy sauce and hoisin sauce and
simmer 5 minutes. Add the water chestnuts. Taste for seasoning and
add salt and pepper. Serve hot. May be made ahead a day. This freezes
fine for a leftover. Don't freeze it for making an impression.
Makes 6 to 8 Servings
NATHALIE DUPREE
PRODIGY GUEST CHEFS COOKBOOK
[Home] Anglo-Indian Curry Sauce [Home]
Title: Anglo-Indian Curry Sauce
Yield: 4 Servings
Ingredients
2 tb mild vegetable oil
1 c coarsely chopped onion inch
-piece f; resh ginger, peele
1 1/2 lb red-ripe tomatoes, cored,
-quartered
1/4 c chopped cilantro
1/2 ts cayenne pepper
1 ts salt
1 1/4 ts garam masala or curry powder
Instructions
Heat oil in a heavy, medium-sized skillet over medium heat. Add
onions and stir-fry until onions turn caramel brown, about 12 to 15
minutes. Remove from heat. Place in a blender with the ginger,
tomatoes, cilantro, cayenne and salt; puree until smooth. Transfer to
a medium-size saucepan. Stir in garam masala or curry powder, cover,
and cook over medium heat until tomatoes loose their raw aroma, 15 to
18 minutes.
Makes about 2 cups.
PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat
(0 g saturated), 0 mg cholesterol, 69 mg sodium, 0 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
Converted by MMCONV vers. 1.50
[Home] Anish-Nah-Be Pakwejigan (Real Indian Bread) [Home]
Title: Anish-Nah-Be Pakwejigan (Real Indian Bread)
Yield: 4 Servings
Ingredients
1 ea recipe soft bread
2/3 c sunflower oil
1/2 c blueberries -=or=- raisins
Instructions
Let the soft bread dough cool to room temperature. Mix in the
blueberries & put the dough into a bowl. Chill until it thickens.
When the dough is firm, cut it into 1/2" slices & fry until it is a
golden colour. Serve hot with maple syrup.
[Home] Ants On A Tree - Chinese Spicy Pork With Bean Threads [Home]
Title: Ants On A Tree - Chinese Spicy Pork With Bean Threads
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
3/4 lb lean ground pork
1 TB distilled white vinegar
2 ts oriental sesame oil
2 ts soy sauce
3 1/2 oz bean threads -- (up to 4)
1 TB vegetable oil
2 garlic cloves -- minced
1 TB peeled and minced
: gingerroot
1/2 c sliced scallions
2 ts chili paste
1 1/2 c chicken stock
3 TB scotch
In a small bowl combine the pork lightly with 1 teaspoon of the
vinegar, 1 teaspoon sesame oil, and 1 teaspoon soy sauce and let the
mixture stand for 20 minutes. In a bowl let the bean threads soak in
warm water to cover for 15 minutes, drain them, and cut them into
3-inch lengths.
Heat a wok or heavy skillet over high heat until it is hot, add the
vegetable oil, and heat until it is hot. Add the garlic and
gingerroot and stir-fry the mixture for 5 seconds. Add the pork
mixture and stir-fry it, breaking up the lumps, until it is no longer
pink. Add the scallions and the chili paste and stir-fry the mixture
for 10 seconds. Add the bean threads, combine the mixture well, and
add the stock, the Scotch, remaining 2 teaspoons vinegar, remaining
soy sauce, and salt and pepper to taste. Bring the liquid to a boil,
simmer the mixture, covered, for 5 minutes, and drizzle it with the
remaining 1 teaspoon sesame oil.
Yield: 4 servings
Recipe By : Cooking Live Show #CL8982
From: "Angele And Jon Freeman" Date: 14 Oct 97 Mastercook
Recipes (Mailing List) Ž
[Home] Ants On The Hill (Chinese Style Beef) [Home]
Title: Ants On The Hill (Chinese Style Beef)
Yield: 6 Servings
Ingredients
---------------------------------BINDER-----------------------------------
2 ts cornstarch
1/4 c chicken soup stock, or
1 canned chicken broth
--------------------------------MARINADE----------------------------------
1 ts sugar
1/4 ts black pepper
1/4 ts baking soda
2 tb soy sauce
1 tb oyster sauce
1 ts sesame seed oil
1 tb dry sherry, gin or vodka,
1 optional
------------------------------INGREDIENTS---------------------------------
1 lb ground chuck, sirloin or
1 beef stew
3 c fried cellophane noodles
3 tb corn, vegetable or
1 safflower oil
1 ts minced fresh garlic or
2 lg cloves garlic, minced
2 tb fresh scallions or
1 scallion with green top,
1 diced
--------------------------------NOODLES-----------------------------------
3 c oil
2 oz cellophane noodles
Instructions
Before you start:Mix binder ingredients in cup or small bowl until
smooth.Set aside.Mix marinade ingredients together in medium bowl
until smooth. 1. Add beef to marinade in bowl and blend well.Set
aside. 2. Spread fried cellophane noodles evenly on serving platter.
3. Heat skillet or wok on high for 30 seconds.Add oil and swirl to
coat skillet for 30 seconds longer.Add garlic.Stir fry for 15
seconds. Add beef and marinade.Stir fry for 2 minutes,until beef
loses its pink color. 4. Add binder to beef in skillet and blend
well.Cook 1 minute. 5. Spoon cooked beef evenly over noodles.Garnish
with scallions sprinkled on top. Serve hot with rice and salad or
vegetable of your choice. Yields 4 to 6 servings.
Noodles: 1. Heat 3 cups of corn,vegetable or safflower oil almost to
smoking, about 375 degrees. 2. Unwrap and drop in one package (2 oz.)
cellophane noodles. 3. Within 3 seconds,the noodles will puff up and
turn white and crunchy. 4. With slotted spoon or wire mesh
strainer,turn noodles over and deep fry for several seconds. 5.
Remove from hot oil and drain on paper towels. May be stored in a
tightly covered container for about a week. Makes 5 cups fried
noodles.
[Home] Ants On The Tree Mk 1 (Chinese Pasta & Meat Sauce) [Home]
Title: Ants On The Tree Mk 1 (Chinese Pasta & Meat Sauce)
Yield: 3 Servings
Ingredients
-----------------------------BINDER-----------------------------------
1 ts cornstarch
1/8 c stock
----------------------------MARINADE----------------------------------
1/2 ts sugar
1/8 ts black pepper
1 tb soy sauce
1 tb oyster sauce
1/2 ts sesame seed oil
1 tb rice wine or dry sherry
--------------------------INGREDIENTS---------------------------------
1/2 lb ground lean beef
2 c fried thin rice sticks
1 ts vegetable oil
1 lg garlic cloves; minced
2 tb fresh scallions; sliced
----------------------------NOODLES-----------------------------------
3 c oil
2 oz thin rice sticks
Instructions
: Before you start: mix binder ingredients in cup or small bowl
until smooth. Set aside. Mix marinade ingredients together in medium
bowl. Add beef to marinade in bowl and mix well. Set aside. Spread
noodles evenly on serving platter.
Heat skillet or wok on high for 30 seconds. Add oil and swirl to
coat skillet for 10 seconds longer. Add garlic. Stir fry for 15
seconds. Add half of the scallions stir once, then add beef and
marinade. Stir fry for 2 minutes, until beef loses its pink color.
Add binder to beef in skillet and blend well. Cook 30 secs. Spoon
cooked beef evenly over noodles. Garnish with remaining scallions
sprinkled on top. Serve hot.
Noodles: ========
Heat 3 cups of oil almost to smoking, about 375 degrees. Unwrap and
drop in rice sticks. Within 3 seconds, the noodles will puff up and
turn white and crunchy. With slotted spoon or wire mesh strainer,turn
noodles over and deep fry for a few seconds more Remove from hot oil
and drain on paper towels.
May be stored in a tightly covered container for about a week.
Makes 4 cups fried noodles.
If not used immediately, re-heat them briefly in the oven.
Recipe M Loo. ForgSs France 3 January 1997
From: Ian Hoare Date: 04 Jan 97 National
Cooking Echo Ž
[Home] Ants On The Tree Mk 2 (Chinese Pasta & Meat Sauce) [Home]
Title: Ants On The Tree Mk 2 (Chinese Pasta & Meat Sauce)
Yield: 3 Servings
Ingredients
-----------------------------BINDER-----------------------------------
1 ts cornstarch
1/8 c stock
----------------------------MARINADE----------------------------------
1/2 ts sugar
1/8 ts black pepper
1 tb soy sauce
1 1/2 tb hoisin sauce
1/2 ts sesame seed oil
1 tb rice wine or dry sherry
--------------------------INGREDIENTS---------------------------------
1/2 lb ground lean beef
2 oz cellophane noodles
1 warm water
1/2 c stock
1 ts vegetable oil
1 lg garlic cloves; minced
2 tb fresh scallions; sliced
Instructions
Before you start: mix binder ingredients in cup or small bowl until
smooth. Set aside. Mix marinade ingredients together in medium bowl
until smooth. Soak noodles in warm water for at least 20 minutes
until pliable.
Add beef to marinade in bowl and mix. Set aside.
Heat skillet or wok on high for 30 seconds. Add oil and swirl to
coat skillet for 10 seconds longer. Add garlic. Stir fry for 15
seconds. Add half of the scallions stir once, then add beef and
marinade. Stir fry for 2 minutes, until beef loses its pink color.
Add binder to beef in skillet and blend well. Cook 30 secs. Leave a
few seconds while heating noodles.
Drain noodles slightly; sling into hot dry wok and stir fry 30 secs.
Gradually add stock, tossing to mix between additions. Noodles will
take up liquid and become almost transparent. If they aren't, add
more stock and continue until they are. Put them in a bowl, spoon
cooked beef over noodles. Garnish with remaining scallions sprinkled
on top. Serve hot.
Recipe M Loo. ForgSs France 3 January 1997
From: Ian Hoare Date: 04 Jan 97 National
Cooking Echo Ž
[Home] Apple Cider Indian Pudding [Home]
Title: Apple Cider Indian Pudding
Yield: 1
Ingredients
1 c milk
2/3 c yellow cornmeal
3 c unpasteurized apple cider
1 lg egg; beaten lightly
1/2 c firmly packed light brown
-sugar
1 ts cinnamon
1 ts salt
1/2 stick unsalted butter; cut
-into bits (1/4
1 ; cup)
1/2 c raisins
1 vanilla ice cream as an
-accompanime; nt
Instructions
In the top of a double boiler set over simmering water scald 1/2 cup of
the milk. In a bowl whisk together the cornmeal and the cider, stir the
mixture into the scalded milk, and cook the mixture, stirring
occasionally, for 20 to 25 minutes, or until it is thickened. (The
mixture may appear slightly curdled.) Remove the pan from the heat, whisk
in the egg, the brown sugar, the cinnamon, the salt, the butter, and the
raisins, and pour the mixture into a buttered 13-by 9-inch baking pan.
Whisk in the remaining 1/2 cup milk and bake the pudding in the middle of
a preheated 325F. oven for 1 hour. Serve the pudding warm with the ice
cream.
Serves 6 to 8.
Gourmet October 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Applebee'S Oriental Chicken Salad Oriental Dressing [Home]
Title: Applebee'S Oriental Chicken Salad Oriental Dressing
Yield: 1 Serving
Ingredients
--------------------------------DRESSING----------------------------------
3 tb honey
1 1/2 tb white vinegar
4 ts mayonnaise
1 tb dijon mustard
1/8 ts sesame oil
----------------------------------SALAD-----------------------------------
1 egg
1/2 c milk
1/2 c flour
1/2 c corn flake crumbs
1 ts salt
1/4 ts pepper
1 chicken breast half
1 boneless, skinless
2 c vegetable oil (for frying)
3 c chopped romaine lettuce
1 c red cabbage
1 c napa cabbage
1/2 carrot, julienned
1 boneless, skinless
1 green onion, chopped
1 tb sliced almonds
1/3 c chow mein noodles
Instructions
Crisp Oriental greens topped with chunks of crunchy Chicken Fingers,
toasted almonds & crispy rice noodles tossed in a light Oriental
vinaigrette. This Oriental Chicken salad, which is considered one of
the restaurant's signature items.
1. Preheat oil in deep fryer or deep pan over medium heat. You want
the temperature of the oil to be around 350 degrees. 2. Blend
together all ingredients for dressing in a small bowlwith an electric
mixer. Put dressing in refrigerator to chill while you prepare the
salad. 3. In a small, shallow bowl beat egg, add milk, and mix well.
4. In another bowl, combine flour with corn flake crumbs, saltand
pepper. 5. Cut chicken breast into 4 or 5 long strips. Dip each strip
of chicken first into egg mixture then into the flour mixture,coating
each piece completely. 6. Fry each chicken finger for 5 minutes or
until coating has darkened to brown. 7. Prepare salad by tossing the
chopped romaine with the chopped red cabbage, Napa cabbage, and
carrots. 8. Sprinkle sliced green onion on top of the lettuce. 9.
Sprinkle almonds over the salad, then the chow mein noodles. 10. Cut
the chicken into small bite-size chunks. Place the chicken onto the
salad forming a pile in the middle. Serve with salad dressing on the
side. Makes 1 dinner-size salad.
[Home] Applebee'S Oriental Chicken Salad [Home]
Title: Applebee'S Oriental Chicken Salad
Yield: 1 Serving
Ingredients
ORIENTAL DRESSING:
3 tb honey
1 1/2 tb white vinegar
4 ts mayonnaise
1 tb Dijon mustard
1/8 ts sesame oil
SALAD:
1 egg
1/2 c low-fat milk
1/2 c flour
1/2 c corn flake crumbs
1 ts salt
1/4 ts pepper
1 skinless boneless chicken
-breast ha; cut into
3 tb vegetable or canola oil; for
- frying
3 c romaine lettuce; chopped
1 c red cabbage; chopped
1 c carrot; shredded
1 green onion; chopped
1 tb sliced almonds
1/3 c chow mein noodles
Instructions
Preheat oil in frying pan over medium heat . Blend together all ingredients
for dressing in a small bowl with an electric mixer. Chill. In a small
bowl,
beat egg; add milk; mix well. In another bowl, combine flour with corn
flake
crumbs, salt and pepper. Dip chicken first into egg mixture then into flour
mixture, coating each piece completely. Fry each chicken finger for 5
minutes
or until coating has darkened to brown. Prepare salad by tossing the
lettuce
with the cabbage and carrot. Sprinkle green onion on top of lettuce.
Sprinkle
almonds over the salad then the chow mein noodles. Cut the chicken into
small
bite-size chunks. Place the chicken onto the salad forming a pile in the
middle. Serve with salad dressing on the side. Makes 1 dinner-size salad.
Todd Wilbur
Top Secret Recipes
From cjhartlin@email.msn.com Sun Jan 17 11:53:55 1999
Contributor: Recipe List
Preparation Time: 0:15
[Home] Ariel'S Spicy Indian Potatoes [Home]
Title: Ariel'S Spicy Indian Potatoes
Yield: 2 Servings
Ingredients
2 large potatoes
1 crushed black peppercorns
1 dried green mango powder
1 (amchoor or umchoor)
1 oil
Instructions
1) Cut potatoes into shoestrings (ie thin fries).
2) Pan fry in oil. Remove to serving platter.
3) Sprinkle liberally with crushed black peppercorns and green mango
powder.
From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY
315-786-1120
[Home] Ariels Spicy Indian Potatoes [Home]
Title: Ariels Spicy Indian Potatoes
Yield: 2 Servings
Ingredients
2 large potatoes
1 crushed black peppercorns
1 dried green mango powder
1 (amchoor or umchoor)
1 oil
Instructions
1) Cut potatoes into shoestrings (ie thin fries).
2) Pan fry in oil. Remove to serving platter.
3) Sprinkle liberally with crushed black peppercorns and green mango
: powder. From: Ghislaine Dumont Date: 14 Jun 97 National Cooking
Echo Ž
[Home] Arizona Elephant Ears Or Navajo Bread Or Indian Fried Bre [Home]
Title: Arizona Elephant Ears Or Navajo Bread Or Indian Fried Bre
Yield: 1 Servings
Ingredients
4 c unsifted flour
1 ts salt
3 ts baking powder
1 1/4 c lukewarm water
Instructions
Mix dry ingredients. Add water and knead thoroughly. Cover and let
stand 10 minutes. Roll dough into balls about 2 inches in diameter
and roll them out flat with a roling pin. Cut two slashes in center.
Fry on both sides in hot grease until brown. Makes 10 to 12 portions.
For the dessert version: drizzle with honey and sprinkle with
powdered sugar.
For a Navajo taco, top with refried beans, chopped tomatoes, onions,
and grated cheese. Serve with salsa.
Recipe from The Copper Town Cookbook, Jerome, AZ. Both versions are
yummy! From: NWilbourne
[Home] Aromatic Braised Oxtail With Preserved Lemon Polenta [Home]
Title: Aromatic Braised Oxtail With Preserved Lemon Polenta
Yield: 4
Ingredients
12 oxtails
2 c all-purpose flour
1/4 c ancho chile powder
1/4 c salt
1/8 c freshly-ground black pepper
2 onions; chopped
2 fennel bulbs; chopped
1/2 celery stalk; chopped
1 lg carrot; chopped
10 garlic cloves
1 tb minced ginger
4 lemon grass stalks; white
-part only, pounded,
2 c red wine
1 cn roma tomatoes - (8 oz);
-drained
1/2 c dark soy sauce
1/2 bn fresh thyme
2 bay leaves
1 water; to cover oxtails
1 === preserved lemon polenta
-===
3 c polenta
2 tb minced ginger
1/4 c minced shallots
1/2 c finely-diced preserved
-lemons
3 c chicken stock
1 salt; to taste
1 freshly-ground black pepper;
- to taste
4 tb butter
Instructions
Mix flour, chile, salt and pepper and coat oxtails well. In a hot stock
pot,
coat bottom with oil and sear oxtails until all sides are browned. Pull out
oxtails and wipe out stock pot.
Saute onions, fennel, celery, carrots, garlic, ginger and lemon grass.
Deglaze
with wine and reduce. Add tomatoes, soy, thyme and bay. Add water to
completely cover meat. Check for seasoning; the broth should taste well
seasoned. Bring to boil then simmer on low heat for 3 hours. The meat
should
fall off of the bone.
Remove oxtails and reduce sauce by 20 percent. Using a hand blender, puree
sauce. Check for seasoning. Serve on top of polenta.
For the Preserved Lemon Polenta: In a saucepan, saute shallots and ginger
in 1
tablespoon of butter. Add polenta, lemons, stock, salt, pepper and butter.
Check for seasoning. Stir well and cover tightly. Bake in 400 degree oven
for
1 hour. A crust will form. Break through crust for polenta.
This recipe yields 4 servings.
Source:
"EAST MEETS WEST with Ming Tsai - (Show # MT-1A29) - from the TV FOOD
NETWORK"
S(Formatted for MC5):
"10-27-1999 by Joe Comiskey - jcomiskey@krypto.net"
Per serving: 1266 Calories (kcal); 14g Total Fat; (10% calories from fat);
28g Protein; 232g Carbohydrate; 31mg Cholesterol; 8277mg Sodium
Food Exchanges: 14 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2
1/2 Fat; 0 Other Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.
[Home] Aromatic Broth With Vegetable Slivers - Thailand [Home]
Title: Aromatic Broth With Vegetable Slivers - Thailand
Yield: 1 Serving
Ingredients
1 stalk Lemon Grass
1 1/2 tbsps Salt
4 c Cubed Chicken Meat
Pepper To Taste
Chicken Or Fish Stock
3 ozs Snow Peas
1/2 c Sliced Cilantro Leaves
1 md Carrot; Peeled
1 Serrano Or Jalapeno Chili
4 md Radishes
1/2 ts Grated Lime Zest
Green Part of 1 Scallion
Lime Juice To Taste
2 tbsps Whole Cilantro Leaves
Instructions
Cut lemon grass in 2-inch pieces; bruise lightly. Combine with stock,
cilantro stems, chili, and lime zest in sauce pan. Simmer, covered, 15
minutes (halfway through, taste and remove hot pepper, if desired, or
leave in longer for more heat). Strain. (Solids can be re-used with
more cilantro to flavor another batch of broth.) Add lime juice, salt
and pepper. Cut snow peas in thin diagonal strips. With vegetable peeler
shave 2 inch ribbons of carrot. Thinly slice radishes and scallion.
Bring soup to a boil: stir in snow peas and carrots and boil until just
tender --about 1 1/2 minutes. Stir in radishes, scallion, and
cilantro; bring to a boil. Serve at once.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 66 Calories; less than one gram
Fat (5% calories from fat); 4g Protein; 13g Carbohydrate; 0mg
Cholesterol; 9819mg Sodium
_____
Preparation Time: 0:00
[Home] Aromatic Garlic Squid - Chinese-American [Home]
Title: Aromatic Garlic Squid - Chinese-American
Yield: 4 Servings
Ingredients
1 1/2 lbs squid, fresh or frozen
1 1/2 tbsps peanut oil
3 tbsps garlic; finely sliced
1 tb ginger; finely shredded
1 ts salt
1/2 ts fresh ground black pepper
2 tsps dried chili flakes
1 ts Asian sesame oil
Instructions
The edible parts of the squid are the tentacles and the body. Pull the
head and tentacles away from the body. Then pull off and discard skin.
Using a small sharp knife, split body in half. Remove the transparent
body sections. Wash halves thoroughly under cold running water and pull
off and discard skin. Cut tentacles firm heat cutting just above the
eye. If necessary remove the break from the base of the ring of
tentacles. Cut squid meat into 1 1/2" strips. Blanch strips and
tentacles in large pot of boiling water for 5 seconds. The squid will
firm up slightly and turn an opaque whit color. Remove and drain
immediately in colander. Allow squid to drain for at least 5 minutes i n
colander. Heat wok or large frying pan over high heat until it is hot.
Ad peanut oil, add ginger and stir-fry 15 seconds. Add salt, black
pepper, and chili and stir-fry 30 seconds. Add squid and stir fry
vigorously 1 minute. Add sesame oil and give a quick stir. Serve
immediately with other dishes and with rice.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 64 Calories; 5g Fat (70% calories
from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 535mg Sodium
_____
Contributor: Easy Family Recipes from a Chinese-American Childhood
Preparation Time: 0:00
[Home] Asparagus & Shrimp Oriental [Home]
Title: Asparagus & Shrimp Oriental
Yield: 6 Servings
Ingredients
--------------------------LISA CRAWLEY TSPN00B---------------------------
1 lb fresh shrimp -- cooked
1 cn water chestnuts
1 c fresh mushrooms -- sliced
1 md onion -- sliced
1 c celery -- sliced diagonally
1 1/2 lb fresh asparagus -- steamed
1 11 ounces cn mandarin
1 orange sections -- drained
2 tb vegetable oil
1/2 ts salt
1/4 ts freshly ground pepper
2 tb sugar
2 tb soy sauce
1 boiled rice
Instructions
Shell; devein shrimp. Drain and slice water chestnuts. Arrange
shrimp, chestnuts, mushrooms, onion, celery, asparagus, and oranges
on lg. tray. Heat oil in wok or electric skillet. Add onion, celery,
salt, pepper, and sugar; cook, stirring, until veg. are crisp-tender.
Add asparagus and shrimp; place mushrooms and water chestnuts over
shrimp. Sprinkle with soy sauce; place orange sections on top. Cover;
cook until mixture begins to steam; reduce heat. Simmer about 12 min.
Serve on rice. Yield: 6 servings.
Recipe By :
[Home] Asparagus And Shrimp Oriental [Home]
Title: Asparagus And Shrimp Oriental
Yield: 6 Servings
Ingredients
----------------------lisa crawley tspn00b---------------------------
1 lb fresh shrimp; cooked
1 cn water chestnuts
1 c fresh mushrooms; sliced
1 md onion; sliced
1 c celery; sliced diagonally
1 1/2 lb fresh asparagus; steamed
1 11 ounces cn mandarin orange
- sections; drained
2 tb vegetable oil
1/2 ts salt
1/4 ts freshly ground pepper
2 tb sugar
2 tb soy sauce
boiled rice
Instructions
Shell; devein shrimp. Drain and slice water chestnuts. Arrange shrimp,
chestnuts, mushrooms, onion, celery, asparagus, and oranges on lg. tray.
Heat oil in wok or electric skillet. Add onion, celery, salt, pepper, and
sugar; cook, stirring, until veg. are crisp-tender. Add asparagus and
shrimp; place mushrooms and water chestnuts over shrimp. Sprinkle with soy
sauce; place orange sections on top. Cover; cook until mixture begins to
steam; reduce heat. Simmer about 12 min. Serve on rice. Yield: 6 servings.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:0
[Home] Asparagus Napoleons With Oriental Black Bean Sauce [Home]
Title: Asparagus Napoleons With Oriental Black Bean Sauce
Yield: 1
Ingredients
--------------------FOR THE PASTRY RECTANGLES-------------------------
1/2 lb frozen puff pastry; thawed
1 an egg wash made by beating
-1 large; egg
1 ; yolk with 2 teaspoons wat
--------------------------FOR THE SAUCE-------------------------------
1 tb cornstarch
1/3 c water
2/3 c chicken broth
1 1/2 tb soy sauce
1 1/2 tb scotch or medium-dry sherry
2 ts sugar
1 tb vegetable oil
1 tb fermented black beans;
-(available at
1 ; oriental markets
1 ; and specialty foods
1 ; shops), rinsed well
1 ; and drained
2 tb fine julienne strips of
-orange zest
1 1/2 tb minced peeled fresh
-gingerroot
1 tb minced garlic
1 1/2 lb asparagus; trimmed and
-peeled
Instructions
Make the pastry rectangles:
Roll out the pastry 1/8 inch thick on a lightly floured surface, cut out
six 5- by 2-inch rectangles, and transfer them to a dampened baking sheet.
Brush the tops of the rectangles with some of the egg wash, being careful
not to let the egg wash drip down the sides, score them in a crosshatch
pattern with the back of a paring knife, and brush them again with some to
the remaining egg wash. Bake the rectangles in the upper third of a
preheated 400F. oven for 12 to 15 minutes, or until they are puffed and
golden, transfer them with a spatula to racks, and let them cool. The
pastry rectangles may be made 1 day in advance, kept in an airtight
container at room temperature, and reheated. Halve the rectangles
horizontally with a serrated knife and with a fork pull out carefully any
uncooked dough.
Make the sauce:
In a small bowl dissolve the cornstarch in the water and stir in the
broth, the soy sauce, the Scotch, and the sugar. In a heavy saucepan heat
the oil over moderately high heat until it is hot but not smoking and in
it stir-fry the beans, the zest, the gingerroot, and the garlic for 1
minute, or until the mixture is very fragrant. Stir the broth mixture and
add it to the bean mixture. Bring the sauce to a boil, stirring, simmer
it for 2 minutes, and keep it warm. The sauce may be made 1 day in
advance, kept covered and chilled, and reheated.
In a large deep skillet of boiling salted water cook the asparagus for 3
to 5 minutes, or until the stalks are just tender but not limp, and drain
it well. Arrange the bottom half of each pastry rectangle on a plate and
divide the asparagus among the pastries. Spoon the sauce over the
asparagus and around the pastries on each plate and top the asparagus with
the top halves of the pastries.
Serves 6 as a first course.
Gourmet April 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Asparagus Rice Oriental [Home]
Title: Asparagus Rice Oriental
Yield: 1
Ingredients
1 lb fresh asparagus; or 10 oz
-frozen
1 tb olive oil
1 clove garlic; crushed
1/4 ts fresh ginger; grated
2 c chicken broth
1/4 c chopped green onions
2 ts soy sauce
1/2 ts sugar
1 c long-grain white rice
Instructions
Cut asparagus diagonally into 2 inch lengths, keeping bottom ends
seperate.
Heat oil in wok or Dutch oven (non-stick). Add garlic, ginger and
asparagus bottoms. Stir-fry 1 minute. Add remaining asparagus; stir-fry
2 minutes. Remove asparagus and set aside. Add broth, green onions, soy
sauce, and sugar. Bring to a boil; stir in rice. Cover; reduce heat to
low and simmer 15 minutes. Add asparagus; cook 5 more minutes. Makes 5
cups.
Per serving: 1003 Calories (kcal); 18g Total Fat; (16% calories from fat);
34g Protein; 176g Carbohydrate; 0mg Cholesterol; 2235mg Sodium
Food Exchanges: 9 1/2 Grain(Starch); 1 Lean Meat; 5 Vegetable; 0 Fruit; 2
1/2 Fat; 0 Other Carbohydrates
Recipe by: (Tina D. Bell)
Converted by MM_Buster v2.0n.
[Home] Asparagus Soup (Indiana) [Home]
Title: Asparagus Soup (Indiana)
Yield: 6 Servings
Ingredients
30 stalks asparagus (2 pounds)
4 qt water
1 tb salt
1/4 c minced onion
1/4 c minced parsley
1 ts ground coriander
2 tb butter
1 tb flour
2 c chicken broth, heated
1/2 c heavy cream
1 tb lemon juice
1/2 ts salt
1/4 ts white pepper
Instructions
Trim tough ends and peel asparagus stems with potato peeler. Tie
together in 3 bunches; simmer in large pot of salted water until just
tender. Lift bundles out; place in sink of cold water. When cook,
drain on paper towels. Cut into 1-inch pieces; reserve.
In medium saucepan, saute onion and parsley with coriander and butter
until soft. Stir in flour; cook for three minutes. Remove pan from
heat; stir in heated broth. Simmer mixture 5 minutes. Add reserved
asparagus stalks. Puree mixture in blender or food processor until
smooth. (Do in batches.) Return puree to saucepan; stir in cream and
reserved tips. Heat. Do not boil. Stir in lemon juice. Add salt and
pepper. Serve hot or chilled. From: Ghislaine Dumont
Date: 14 Jun 97 National Cooking Echo Ž
[Home] Aubergine And Mozzarella Mountains [Home]
Title: Aubergine And Mozzarella Mountains
Yield: 1
Ingredients
1 aubergine; cut into 8 slices
4 beef tomatoes
1 250 gram pac buffalo
-mozzarella
2 tb olive oil
1 ready made pesto
1 sea salt and pepper
Instructions
Preheat the oven to 190oC/375oF/gas mark 5.
Place the aubergine slices on a preheated griddle or under a hot grill and
cook until browned on both sides.
Place 4 of the aubergine slices on a lightly oiled baking sheet, top each
with alternative slices of tomato and the remaining aubergine slices.
Sprinkle each layer with salt and pepper.
Skewer the stacks through the centre with a cocktail or satay stick to
hold them together. Place in the oven and cook for 10 mintues.
To serve, transfer the stack onto individual serving plates, carefully
remove the stabalising sticks. Drizzle with a little olive oil and top
with a generous spoonful of pesto. Garnish with basil sprigs and serve
warm or at room temperature.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Aubergine Fritters - Makhua Chub Khai Thord - Thailand [Home]
Title: Aubergine Fritters - Makhua Chub Khai Thord - Thailand
Yield: 1 Serving
Ingredients
2 Eggs; beaten
Salt to taste
2 tbsps Milk
2 Aubergines (eggplants);
-finely sliced
Oil for deep frying
Instructions
Mix the eggs, salt and milk together to make a batter. Dip the aubergine
slices into the batter and deep-fry the coated aubergine slices in the
oil over moderate heat until evenly brown.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 145 Calories; 10g Fat (60%
calories from fat); 12g Protein; 2g Carbohydrate; 371mg Cholesterol;
122mg Sodium
_____
Contributor: Discover Thai Cooking - Chaslin, Canungmai & Tettoni
Preparation Time: 0:00
[Home] Audrey'S Oriental Chicken [Home]
Title: Audrey'S Oriental Chicken
Yield: 4 Servings
Ingredients
1/4 c firmly packed brown sugar
2 tb cornstarch
1/4 c vinegar
1 tb soy sauce
1 ea 15 oz. can pineapple chunks
1 c strips, green pepper
1 c thin onion rings
1 tb oil
2 ea boneless chicken breasts*
Instructions
*Cut into thin strips. In a medium bowl, combine sugar and cornstarch.
Gradually stir in vinegar and soy sauce. Stir in pineapple, green
pepper and onion, set aside. Heat oil in wok. Add chicken and stir
fry, just until tender, and chicken has turned white. Add pineapple
and vegetable mixture; stir until well mixed. Cover and simmer over
low heat 15 minutes. Cal: 314; Fat 7g.
[Home] Authentic Beef With Chinese Broccoli [Home]
Title: Authentic Beef With Chinese Broccoli
Yield: 2 Servings
Ingredients
1 1/2 lb Chinese broccoli {gai lan}
1 lb Flank steak
3 tb Vegetable oil
1 Garlic clove; minced
1 ts Minced fresh ginger
1 Scallion, green and white
-parts; minced
1 tb Dark soy sauce
1/4 c Unsalted or low-sodium
-chicken stoc; or water
1 tb Brandy
1/2 ts Sugar
2 ts Roasted sesame oil
=== MARINADE ===
1 tb Dark soy sauce
1 tb Cornstarch
2 ts Dry white wine
Instructions
Wash the broccoli well in cold water, separating the leaves and tender
hearts and the stalks. Peel the thicker stalks, if necessary. Set aside.
Make the marinade: Mix the soy sauce, cornstarch, and wine in a bowl.
Slice the beef across the grain into 1/4-inch-thick pieces, each about 1
1/2 inches long. Combine with the marinade and let stand at least 10
minutes.
Heat 1 tablespoon oil in a wok and stir-fry the broccoli stalks, about 30
seconds to 1 minute, then add the leaves and hearts and stir-fry another 30
seconds, tossing frequently. Remove to a bowl and set aside.
Return wok to the heat and add the remaining 2 tablespoons oil. Over
medium-high heat, stir-fry the garlic, ginger, and scallion for 30 seconds,
or until aromatic. Add the beef and stir-fry until browned, tossing
frequently. Add the soy sauce, stock, brandy, and sugar, then the
broccoli, tossing to blend and heating the broccoli. Turn off heat,
drizzle with sesame oil, and serve.
This recipe yields 2 to 4 servings.
Comments: Although beef with broccoli appears on most North American
Chinese restaurant menus, very few customers have tasted the authentic
dish. You must use Chinese broccoli {gai lan}. Chinese broccoli has tiny
white flowers on the central stalk, so the dish does not even look like the
run-of-the-mill take-out beef with broccoli !
Recipe Source:
BEYOND BOK CHOY by Rosa Lo San Ross (c) 1996
Artisan, a division of Workman Publishing, New York, NY - 191 pages -
$25.00
As reprinted in the Jan/Feb, 1997 issue of Cookbook Digest
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-23-1997
- - - - - - - - - - - - - - - - - -
Contributor: Rosa Lo San Ross
Preparation Time: 0:00
[Home] Authentic Chinese Lemon Chicken - Chinese-American [Home]
Title: Authentic Chinese Lemon Chicken - Chinese-American
Yield: 4 Servings
Ingredients
1 lb boneless chicken breasts;
-cut in 1 1/2" cubes
1 egg white
1 ts salt
2 tsps cornstarch
1 c peanut oil
SAUCE:
1/2 c homemade chicken broth
2 tbsps fresh lemon juice
1 tb sugar
1 tb light soy sauce
2 tsps Shaoxing rice wine
1 tb garlic; finely sliced
2 dried and crushed red
-chilies
1 tb grated lemon zest
1 ts cornstarch, blended with 1
-tsp wate
Instructions
Mix cut chicken with egg white, salt and cornstarch in bowl; refrigerate
for 20 minutes. Heat large pan until very hot; add oil. When oil is very
hot, remove pan from heat and immediately add chicken pieces, stirring
vigorously too keep from sticking. As soon as chicken pieces turn white
in abut 2 minutes, quickly drain chicken and all of the oil; discard the
oil. Mix in saucepan all sauce ingredients except cornstarch mixture and
bring to simmer. Slowly add cornstarch mixture stirring all the while.
When sauce has slightly thickened add chicken and mix. Turn onto a
platter and serve at once.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 505 Calories; 54g Fat (94%
calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 547mg
Sodium
_____
Contributor: Easy Family Recipes from a Chinese-American Childhood
Preparation Time: 0:00
[Home] Avocado Cocktail [Home]
Title: Avocado Cocktail
Yield: 8
Ingredients
----------------------------GENERAL-----------------------------------
250 ml tomato ketchup; (8 fl oz)
125 g cream cheese; (4oz)
1 lemon; juice of
1/2 ts worcestershire sauce
1/2 ts tabasco sauce
1/2 ts ground black pepper
1/2 ts salt
1/2 lettuce; shredded finely
4 ripe avocados
---------------------------TO GARNISH---------------------------------
4 spring onions; chopped
-finely
Instructions
Mix together the ketchup, cream cheese, lemon, Worcestershire sauce,
Tabasco, black pepper and salt, cover and stand for about 1 hour.
Just before serving, spoon the avocado flesh out in large pieces. Divide
the lettuce and place it in the bottom of individual cocktail glasses.
Lay the avocado pieces on top and spoon over the sauce and garnish with
the chopped spring onions.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Azuki Ice Cream - Japanese Red Beans Ice Cream [Home]
Title: Azuki Ice Cream - Japanese Red Beans Ice Cream
Yield: 1 Serving
Ingredients
1 c azuki beans
1/3 c sugar
2 tsps lemon juice
3 1/2 c water
CUSTARD BASE
1 c milk
1 c cream
4 egg yolks
2/3 c sugar
1 ts vanilla
Instructions
Wash beans, and transfer beans, sugar, lemon juice, and water into a
saucepan. Bring to boil, and boil uncovered for 3 minutes. Decrease the
heat
to low and cover the pan, and cook the beans until very tender, adding
additional water as needed, 2 1/2 - 3 hours. The beans should be very
tender. When done, there should be a total of 3 cups beans and liquid.
If
not enough liquid, add more water to make 3 cups total mixture. If too
much
water, drain some liquid. Let the mixture cool 5 minutes. Strain the
bean
mixture through a sieve. I used a wooden mallet for this purpose.
Refrigerate the bean mixture 2 - 3 hours until cold. Discard bean skins
left
in the sieve. Heat the milk and cream to simmer in a saucepan. Combine
egg
yolks, and sugar in a bowl, stirring with a wire whisk. Stir 1/4 cup of
the
hot cream/milk mixture into the egg/sugar mixture; combine well.
Transfer
the egg/sugar mixture into the milk/cream mixture in the saucepan. Place
the
saucepan over low heat and stir until mixture thickens somewhat, about 5
minutes. Remove from heat, add vanilla, and refrigerate 2 - 3 hours
until
cold. Combine bean mixture and custard mixture and process according to
your ice cream maker instructions.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 1761 Calories; 88g Fat (44%
calories from fat); 25g Protein; 223g Carbohydrate; 1093mg Cholesterol;
264mg Sodium
Preparation Time: 0:00