Oriental Recipes - B
[Home] Baby Corn Soup - Gaeng Juut Khaopote On - Thailand [Home]
Title: Baby Corn Soup - Gaeng Juut Khaopote On - Thailand
Yield: 4 Servings
Ingredients
5 stalks fresh coriander
10 ozs lean ground pork
1 ts ground pepper
1 ts fish sauce
2 cloves garlic; minced
12 baby corn ears; drained
5 c chicken stock
freshly ground white pepper
Instructions
Remove leaves from coriander stalks and set aside. Chop stalks. In bowl,
combine coriander stalks, pork, pepper, fish sauce and garlic. Mix well.
Flatten a teaspoonful of the pork mixture into a rough triangle. Wrap
around a corn ear, making sure only the centre of corn is covered.
Repeat with remaining corn. In saucepan, bring stock to the boil. Add
corn, and return to the boil. Reduce heat and gently simmer 10 minutes.
Serve in individual glass bowls, garnished with coriander leaves and
white pepper.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 34 Calories; less than one gram
Fat (23% calories from fat); 1g Protein; 2g Carbohydrate; 0mg
Cholesterol; 2685mg Sodium
_____
Contributor: Thai Sensations - Sherry Brydson
Preparation Time: 0:00
[Home] Baked Indian Pudding (Ai) [Home]
Title: Baked Indian Pudding (Ai)
Yield: 1 Servings
Ingredients
3 c milk
4 tb corn meal
1/3 c molasses
1/2 c sugar
1 egg beaten
1/4 ts salt
1/2 ts ginger
1/2 ts cinnamon
1 c milk butter size of walnut
Instructions
Scald milk. Mix together meal and molasses and stir into hot milk.
Cook until it thickens stir constantly. Remove from heat, add sugar,
egg, butter, salt, ginger, and cinnamon. Mix thoroughly. Pour into
buttered baking dish and bake 1/2 hour at 300 degrees. Pour over it
one cup of milk and continue baking for 2 hours. Serve with cream or
ice cream.
SHARED BY:Jim Bodle 3/92
[Home] Baked Indian Pudding With Old Fashioned Custard Sauce [Home]
Title: Baked Indian Pudding With Old Fashioned Custard Sauce
Yield: 4 Servings
Ingredients
1/4 cup of yellow corn meal
5 c of whole milk
1/4 cups of dark molasses
1/2 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1 tb butter
Instructions
Mix corn meal with 1 cup of milk. Scald the remaining 4 cups of milk
in a double boiler. Add corn meal, molasses, salt, spices, butter,
and mix well. Pour into a greased pan and bake in oven at 275* for 2
hours. Serve with a custard sauce.
[Home] Baked Indian Pudding [Home]
Title: Baked Indian Pudding
Yield: 4 Servings
Ingredients
1 c yellow granulated corn meal
1/2 c black molasses
1/4 c granulated sugar
1/4 c lard or butter
1/4 ts salt
1/4 ts baking soda
2 eggs
1 1/2 qt hot milk
Instructions
From: jlang@cityscape.co.uk (Jack Lang)
Date: Thu, 25 Aug 1994 04:05:35 GMT
This is from a leaflet from the famous Durgin Park Restaurant ('Where your
grandfather dined a century ago'),
Mix all the ingredients thoroughly with one half (3/4 quart) of the above
hot milk and bake in a very hot even until it boils. Then stir in
remaining half (3/4 quart) of hot milk, and bake in a slow oven heat for
five to seven hours. Bake in a stone crock, well greased inside.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Baked Oriental Salmon [Home]
Title: Baked Oriental Salmon
Yield: 2 Servings; Can
Ingredients
2 tb rice vinegar
2 tb teriyaki sauce
1/2 tsp. dark sesame oil
1/4 tsp. chili oil
1 lb salmon fillets
Instructions
In a bowl combine marinade ingredients. Place salmon in a glass baking
dish-pour the marinade over the fillets. Let stand 10 minutes at room temp.
Bake at 425: 10-15 minutes basting once or twice with the pan juices until
the
fish flakes easily with a fork.
[Home] Baked Plaice With Salted Beans And Chinese Greens [Home]
Title: Baked Plaice With Salted Beans And Chinese Greens
Yield: 4
Ingredients
8 sm head bok choi
4 tb soy sauce
1 sesame oil
30 g salted black beans; (1oz)
1/2 ts caster sugar
1 sm red chilli; deseeded and
-finely
1 ; chopped
1/2 bn spring onions; finely sliced
1 bn coriander; chopped
1 golf ball sized knob of
-ginger; peeled and
1 finely chopped
2 garlic cloves
150 ml vegetable oil; plus little
-extra
1 ; for frying (5fl oz)
1/2 lemon; zest of
4 200 g; (70z) fillets of
1 ; plaice
1 lemon; quartered
Instructions
Pre heat the oven to 180oC/350oF/gas mark 4. Blanch the bok choi in
boiling salted water for 2 minutes, or until cooked through, drain,
refresh under cold water and pat dry. Place in a shallow, ovenproof dish
and drizzle over the soy sauce and 1 tbsp of sesame oil.
Roughly mash the black beans with the caster sugar in a bowl. Mix in the
chilli, spring onions and coriander with half the ginger and garlic. Stir
in the vegetable oil, lemon zest and 4 tbsp of sesame oil.
Arrange the bok choi into 4 moulds. Fold the fish fillets into neat
bundles and place on top of the bok choi. Spoon the dressing over each
bundle, cover the dish with foil and bake for 20 minutes, or until the
fish is opaque right through to the centre.
Heat a little vegetable oil in a frying pan and when hot, saut, the
remaining garlic and ginger until crsipy and golden. Spoon it over the
fish and serve with lemon quarters.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Baked Shrimp In Phyllo With Indian Spice Shrimp Wraps And To [Home]
Title: Baked Shrimp In Phyllo With Indian Spice Shrimp Wraps And To
Yield: 1
Ingredients
3 sheets phyllo dough
1 melted butter
1/4 c ground hazelnuts
1 tb garam masala
5 head-on gulf shrimp
-------------------------TOMATO CHUTNEY-------------------------------
2 tb butter
1 ts ginger; chopped
1 ts shallots; chopped
1/4 ts garlic; chopped
1 tb sugar
1 ts tomato paste
1/2 c tomato concasse
1 ts lime juice
1/4 c cilantro; chopped
Instructions
Lay a sheet of phyllo out and brush with melted butter. Sprinkle one-third
of
the hazelnuts and then one-third of the garam masala. Repeat process two
more
times, placing each new phyllo dough sheet directly on top of the seasoned
phyllo sheets. Cut the stack widthwise into 5 strips, place one shrimp on
the
near end of each strip, and roll. Place the rolls on a lightly greased
baking
sheet. Bake in a 375 degree oven for 8 minutes.
To make the chutney, melt the butter in a saute pan, and sweat the ginger,
shallots and garlic. Add sugar, tomato paste, tomato concasse and cilantro.
Spoon some chutney over each roll before serving it.
Yield: 5 rolls
Converted by MC_Buster.
Per serving: 576 Calories (kcal); 39g Total Fat; (72% calories from fat);
9g Protein; 24g Carbohydrate; 62mg Cholesterol; 570mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
7 1/2 Fat; 1 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW# INF299
Converted by MM_Buster v2.0n.
[Home] Baked Thai Tofu With Cucumber Relish [Home]
Title: Baked Thai Tofu With Cucumber Relish
Yield: 6
Ingredients
2 lb firm tofu
1 cut in 12 flat rectangles
----------------------------MARINADE----------------------------------
1 c vegetable stock
2 tb soy sauce
1 tb chile paste
1 cooking spray
------------------------CUCUMBER RELISH-------------------------------
1/4 c rice wine vinegar
1/4 c sugar
1/4 c water
10 cilantro stems
2 cloves garlic; minced
1 salt; to taste
1 cucumber
1 cut in half lengthwise
1 seeds removed; thinly sliced
1 ts minced ginger root
1/4 ts chile paste
2 tb coarsely chopped cilantro
-leaves; (optional)
Instructions
Makes 6 servings
Most Thai recipes include the instructions "brung tam chop jai," or season
to taste. " In older recipes, no quantities were given. Thais believe
each cook tends to favor one of the four basic seasonings (hot. sweet,
sour, or salty) and will season to his or her own preference.
1. Arrange tofu slices in a large shallow dish. Mix together marinade
ingredients, pour over tofu, cover, and refrigerate overnight.
2. Preheat oven to 400g. Spray a baking sheet with cooking spray. Drain
tofu and gently place slices on sheet. Spray lightly with cooking spray.
Bake about one hour, turning occasionally, until lightly browned.
3. While tofu is baking, prepare Cucumber Relish. In a medium pan,
combine vinegar, sugar, water, cilantro stems, garlic, and salt. Bring to
a boil; stir until sugar dissolves. Strain and cool.
4. In a medium bowl, mix together cucumber, ginger, chile paste, and
chopped cilantro, if desired. Pour vinegar mixture over, and let stand,
uncovered, while tofu bakes. Serve tofu with relish.
VEGAN
PER SERVlNG: 154 CAL (27% from fat), 11g PROT, 4.5g FAT. 16g CARB, 219mg
SOD, 0mg CHOL. 1g FIBER
By "Karen C. Greenlee" on Mar 13, 1999.
Recipe by: Veggie Life Magazine, November 1998, page 26
Converted by MM_Buster v2.0l.
[Home] Baked White Fish W Cocktail Sauce [Home]
Title: Baked White Fish W/ Cocktail Sauce
Yield: 1
Ingredients
1 white fish
1 cocktail sauce
Instructions
Take any white fish (orange roughy is a particular favorite of mine, very
very mild) and evenly coat the top with cocktail sauce. Bake at 350 F
until fish is done and cocktail sauce has become slightly "crusty". This
is EXCELLENT! The topping no longer tastes like cocktail sauce and it
adds great flavor with no fat.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: Mary A. Flesch
Converted by MM_Buster v2.0n.
[Home] Balti Indian Cooking - Introduction [Home]
Title: Balti Indian Cooking - Introduction
Yield: 1 Info Sheet
Ingredients
1 no ingredients
Instructions
There really are Balti people who live in Baltistan. Once it wasa
kingdom complete with its own royals. Now it is the northernmost part
of Pakistan. It is located on the roof of the world and though few
places are as remote and inhospitable, few people are more friendly
and few have such a colourful history. Their food has evolved over
centuries into pan cooked stir-fries and slow cooked dryish stews.
The results are aromatic and very tasty indeed.
It was an imaginitive restaurateur who, by establishing a Balti
restaurant in, of all places, Birmingham England, a few years ago,
put Balti cooking on the map. It took off in a big way, and just 10
years later there are no less than 100 Balti houses in Birmingham
alone, with dozens more springing up all over the UK, and sweeping
the British Isles in the way that tandoori did two decades ago.
What is Balti? ============== "Seriously delicious" is how Patrick,
Earl of Lichfield, described Balti cooking when he first encountered
it in the company of the Birmingham Post's Carol Ann Rice.
Balti is a type of Kashmiri curry whose origins go back centuries in
the area which is now northern Pakistan. Balti refers both to its
area of origin and the dish in which the food is cooked and served to
the table. Known also as the Karahi, the Balti pan is a round
bottomed, wok like, heavy cast iron dish with two handles. The food
served in the Balti pan are freshly cooked aromatically spiced
curries. Balti food at its best is very aromatic, but not excessively
spiked with chillies. Traditionally it is eaten without rice or
cutlery. Balti bread is used to scoop up the food, using the right
hand only.
The origins of Balti cooking are wide-ranging and owe as much to
China (with a slight resemblance to the spicy cooking of Szechuan)
and Tibet as to the tribal ancestry of the nomad, the tastes of the
moghul emperors, the aromatic spices of Kashmir, and the 'winter
foods' of lands high in the mountains. Balti food is both simple in
its concept and cooking, and complex in its flavours. True Balti food
is dryish and slightly oily and spicily tasty. The modern British
Balti house has retained the traditional concepts, and has widened
the range of Balti to encompass many favourite curries which have
never been heard of in Baltistan.
Whether this modification of the authentic and traditiohnal is a
good thing or a bad thing, is frankly, I believe, irrelevant. The
diners at a Birmingham Balti house have as much in common with a
Balti or Pathan tribesman as an alien from outer space. Indeed many
of the Balti house owners and workers have probably been no nearer to
Baltistan than their customers. Their demands are quite different.
So too are those of householders who want to cook at home. In
Baltistan they cook what they cook, day by day, meal by meal
according to what provisions they have in store. Most of us at home
do the same for our lunch, tea, supper or dinner. Unless we are
planning an elaborate entertaining session, we simply use what we've
got. In this respect, Balti cooking is perfect.
In this book (Balti Curry Cookbook) I give recipes for the two
types of Balti cooking - authentic recipes from Baltistan, and
recipes for Balti dishes as served in the modern Balti restaurant.
The Balti Restaurant ==================== The first Birmingham Balti
restaurants, or houses, were in effect, curry transport cafes.
Furnishings were basic. Formica chairs and tables were bolted to the
floor. They stayed open from 10am to 3am daily and you paid in
advance.A wide choice of dishes were offered, all called Balti this
and Balti that: Balti Meat, Balti Chicken, Balti Prawns, Balti
Vegetables, Balti Dhals. All could be ordered in any combination - so
Balti meat with Peas, or Balti Chicken with Carrots, or Balti Prawns
with Chickpeas or Balti Meat with Chicken or Palti Prawns with Meat
were just some of the examples on theoriginal menu. Spicing was
subtle with an emphasis on fresh garlic, ginger, coriander leaf
(throughout my Balti recipes, the European word 'coriander' will be
used instead of the American/ Latin american 'cilantro' IMH) and
aromatic spices including clove, cassia bark (similar to cinnamon
which can be substituted IMH), cardamoms, aniseed, fennel, cummin and
garam masala. As the restaurateurs were Pakistani Moslems, alcohol
was not served and the Balti House was not licensed.
As times went by clones began to open around the Midlands. By the
mid 1980s, things began to elaborate and menus got longer with some
restaurants offering over 60 Balti dishes. The combinations have
become legendary. _Adil's,_ one of the earlies Balti houses offers
such coded delights as Balti Mt-Spi-Cha-Chi-Aub, meaning Balti meat
with spinach, chana dhal, chickpeas and aubergines. Another favourite
is Balti Tropical which is a combination of Balti Meat, Chicken and
Prawns. The ultimate mix is called 'the Exhausting Balti Dish' by at
least two Balti houses. I asked one of the waiters why it was called
'Exhausting'. 'Simple', he said in a perfect Kashmiri Brum accent,
'it will exhaust you eating it. A better epitaph I cannot write.
Taken from The Balti Curry Cookbook - Pat Chapman ISBN 0 7499 1342 8
From: Ian Hoare Date: 29 Dec 96 National
Cooking Echo ˇ
[Home] Bam Baap (Korean Chestnut Rice) [Home]
Title: Bam Baap (Korean Chestnut Rice)
Yield: 6 Servings
Ingredients
2 c Rice
6 Chestnuts
Instructions
Korean chestnuts are the size of a small egg -- very large, solid and
sweet. It is astonishing in the autumn, the chestnut season, to see a
large heap of these giant chestnuts piled in pyramids in the public
marketplaces. In New York, during the Thanksgiving/Christmas season,
reasonably good chestnuts imported from Italy are available and make
a satisfactory substitute.
Prepare the chestnuts in this manner: Chestnuts that have been well
dried by leaving them at room temperature for a day or two are easier
to peel with a serrated knife. Sometimes the peel can be broken off
with your fingers. To remove the inner and outer skin, cut off about
half of the thick outer shell and drop the chestnuts in boiling
water. Cover the pan and cook for 5 minutes. Drain, cool enough to
handle, then pull off both skins.
1. Rinse the rice in cold water and drain.
2. Peel the chestnuts of their outer brown skins and the inner,
thinner skin linings. Cut them into halves, if large, or leave them
whole if they are small.
3. Combine the rice, chestnuts and water, bring to a boil, then
reduce heat to low and cook for about 15 minutes. Stir once or twice
toward the end of the cooking. The water will have been absorbed and
the chestnuts softened.
Serve warm. Serves 6 at Korean meals.
Source: "The Korean Kitchen" by Copeland Marks
- - - - - - - - - - - - - - - - - - -
Per serving: 534 Calories (kcal); 4g Total Fat; (6% calories from fat); 8g
Protein; 115g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 7 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0
Preparation Time: 0:00
[Home] Bamboo Club Thai Spicy Noodles [Home]
Title: Bamboo Club Thai Spicy Noodles
Yield: 2 Servings
Ingredients
1 8 ounce thi egg noodles
4 tbsps fish sauce
4 tbsps lime juice
4 tbsps tomato puree
4 tbsps sugar
1 tb hot red pepper flakes
1/2 c ground peanuts
1/2 c vegetable oil
4 cloves garlic; minced
1 square tofu; drained and
-cubed
1 lb chicken; in bite sized
-pieces
8 lg shrimp; (optional)
4 eggs; lightly beaten
2 c bean sprouts
4 scallions; cut in pieces
ground peanuts; for garnish
lemon wedges; for garnish
cucumber slices; for garnish
corriander; for garnish
Instructions
Partially cook the noodles and allow to cool; set aside. Mix together
fish sauce, lime juice, tomato puree, sugar and red pepper flakes; set
aside. Grind peanuts in food processor (at least 1/2 cup plus extra for
garnish). Prepare and assemble all other ingredients. In a large wok,
over medium heat brown the garlic in oil. Add tofu, chicekn and shrimp
and saute until lightly browned. Add eggs and continue to stir fry. Add
drained noodles and fish sauce mixture; stir fry 3 minutes. Add peanuts,
bean sprouts and scallion; stir fry 2 minutes. Remove from heat, add
garnish and serve.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 1331 Calories; 90g Fat (59%
calories from fat); 81g Protein; 56g Carbohydrate; 574mg Cholesterol;
464mg Sodium
_____
Contributor: Bamboo Club Restaurant
Preparation Time: 0:00
[Home] Bao Syang Thai Shrimp Soup [Home]
Title: Bao Syang : Thai Shrimp Soup
Yield: 4
Ingredients
--------------------------FLAVOUR BASE--------------------------------
1/4 ts extra light olive oil; with
-a dash of
1 ; sesame oil (1.25ml)
1/4 ts toasted sesame oil
4 green onions; separated into
1 ; white and green
1 ; parts, finely
1 ; chopped
8 quarter-size slices of fresh
- peeled
1 ; ginger-root
1 clove garlic; peeled,
-smashed and
1 ; chopped
1 c chicken stock; (236ml)
------------------------------SOUP------------------------------------
1/4 ts toasted sesame oil
12 oz shrimp; (41-50 count per
1 ; pound) (340g)
1 ; peeled and
1 ; de-veined
8 oz fresh mushrooms; (227g)
-quartered
1 tb fish sauce; (15ml)
4 c chicken stock; (944ml)
Instructions
The Flavour Base: Pour the oils into a large skillet over the medium heat,
add
the garlic, ginger and the white parts of the green onions and cook 3 min.
Reserve the dark green parts. Pour in the chicken stock, bring to a boil
for 3
minutes. Strain into a small bowl, pressing firmly on the solids until they
squeeze through the sieve in the form of a flavour-packed pulp. Set aside.
The Soup: Pour the sesame oil into a large wok over a medium heat, add the
shrimp all at once and cook until they turn pink, stirring constantly -
about
30 seconds.
Stir in the mushrooms and cook 1 minute. Add the fish sauce and 1/4 cup of
the
reserved Flavour Base and cook for 3 minutes, stirring frequently.
Pour in the chicken stock and the remaining Flavour Base and bring just to
the
boil - if it gets to a rolling-boil stage the shrimp will become very
tough.
Remove from the heat and skim the foam that rises to the surface.
To serve: Ladle into bowls and sprinkle each with a tablespoon (15ml) of
the
dark green parts of the chopped green onions.
Converted by MC_Buster.
Per serving: 146 Calories (kcal); 2g Total Fat; (17% calories from fat);
20g Protein; 7g Carbohydrate; 130mg Cholesterol; 2815mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Bar-B-Q Secret Thai Shrimp [Home]
Title: Bar-B-Q Secret Thai Shrimp
Yield: 4 Servings
Ingredients
2 3/16 lb black tiger shrimp, shell on
1 spicy thai dressing
Instructions
Commercial Thai Sauce preparations are available such as "President's
Choice - Spicy Thai Dressing" (in Canada). In a stainless steel or
ceramic bowl, marinate the Shell-on Black Tiger Shrimp (rinsed if
defrosted) for 1-1/2 to 2 hours in sufficient Thai sauce to cover. Do
not marinate longer or shrimp will start to cook in the marinate and
take on a rubbery texture. Barbecue shrimp in shells over hot coals
3-4 minutes each side. The shells keep the meat moist. Serve
immediately with a suitable dipping sauce.
[Home] Barbecue Halibut Oriental [Home]
Title: Barbecue Halibut Oriental
Yield: 1 Servings
Ingredients
2 lb halibut
1/4 c orange juice
1/4 c soy sauce
2 tb ketchup
2 tb chopped fresh parsley
2 tb salad oil
1 tb lemon juice
1/2 ts oregano
1/2 ts pepper
1 clove garlic, minced
Instructions
Cut fish into fillets and place in a single layer in a shallow pan.
Combine the remaining ingredients, mix well and pour over the fish.
Marinate for 30 minutes, turning the fillets once or twice to be sure
they are well coated. Grill fish, reserving the sauce to pour over
the fillets before serving.
From the files of Al Rice, North Pole Alaska. Feb 1994
[Home] Barbecue Pork Loin With Chinese Pancakes [Home]
Title: Barbecue Pork Loin With Chinese Pancakes
Yield: 1
Ingredients
-----------------------BARBECUE PORK LOIN-----------------------------
3 cloves garlic; chopped
1 tb chopped gingerroot
1 c hoisin sauce
2 ts chile flakes
2 lb boneless pork loin; fat
-trimmed
------------------------CHINESE PANCAKES------------------------------
2 c flour
3/4 c boiling water
1/3 c light sesame oil
1 vegetable oil for frying
Instructions
For the pork loin, in a medium-size bowl, mix together garlic, gingerroot,
hoisin sauce, and chile flakes. Rub this mixture over the pork loin and
allow
it to marinate for at least 4 hours; overnight is better.
Preheat oven to 375 degrees. Remove excess sauce from pork. Coat pork with
sesame seeds. Place in a roasting pan. Roast for 30 to 40 minutes for
medium-well doneness. Allow to rest for a minute or two before slicing.
For the pancakes, place flour in a medium bowl, add water, and stir to form
a
soft dough. Allow to rest for 15 minutes.
Roll dough out on floured board. With a small (1/2-inch) round cookie
cutter,
cut circles. Make an even number of circles; you should have 8 to 12.
Lightly
flour a clean board. Place one circle of dough on the board; place a drop
of
sesame oil in the middle. Place another circle on top of the first. Roll
the
circles out, making each into one very thin circle. It should be 3 times
the
size of the original circle.
Heat a nonstick pan until hot. Place a bit of vegetable oil in the pan. Fry
the pancakes for about 1 minute on each side, or until lightly browned.
When
the pancakes are cooked on both sides, remove from the heat and pull the
two
pancakes apart. Cover pancakes with a cloth to keep warm if serving right
away. Serve with barbecue pork loin. The pork is rolled up in each pancake,
burrito style.
Serves four.
Converted by MC_Buster.
Per serving: 1487 Calories (kcal); 11g Total Fat; (6% calories from fat);
35g Protein; 307g Carbohydrate; 8mg Cholesterol; 4146mg Sodium
Food Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
1 1/2 Fat; 7 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Barbecue Sauce ( Chinese #1 ) [Home]
Title: Barbecue Sauce ( Chinese #1 )
Yield: 2 Pounds
Ingredients
1/4 c soy sauce
1/4 c hoisin sauce
2 tb sake or dry sherry
1 small crushed garlic clove
Instructions
This can be used for chicken wings or pork ribs.
Cut wings at joints, as for buffalo wings.
Have butcher cut ribs in half horizontally so they are about 3" long.
Cut rack into pieces of 2 ribs each.
Mix marinade ingredients together. Marinate chicken wings and/or
pork ribs and refrigerate for 2 hours in plastic bag, turning every
so often.
To cook: Arrange in foil lined broiler pan, meaty side up. Brush
with marinade. Cover with heavy duty foil and cook at 325 for 45
minutes. Remove foil, brush with marinade. Cook uncovered, brushing
with marinade occasionally, until done. Wings will take about 20
minutes, ribs about 45 minutes. Do not over cook, the outside will
get too dark and crunchy.
[Home] Barbecue Sauce ( Chinese ) [Home]
Title: Barbecue Sauce ( Chinese )
Yield: 1 Servings
Ingredients
3/4 c catsup
3 tb soy sauce
1 tb liquid smoke
1/2 c brown sugar
1 tb ground ginger
2 cloves garlic, minced
Instructions
Combine all ingredients and heat until sugar is dissolved and bubbly.
[Home] Barbecue Sauce - Oriental [Home]
Title: Barbecue Sauce - Oriental
Yield: 16 Servings
Ingredients
1/2 c ketchup
1/2 c corn syrup
1/4 c soy sauce
2 cloves garlic
1/2 ts anise seed
1/2 ts cinnamon; ground
1/4 ts pepper
1/8 ts cloves; ground
Instructions
Date: Thu, 25 Apr 1996 07:54:56 -0700
From: cstarz@teleport.com (Carey Starzinger)
Mix thoroughly and allow flavors to blend for at least one hour.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LISTSERVER
MM-RECIPES DIGEST V3 #116
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Barbecue Sauce For Oriental Style Meatloaf [Home]
Title: Barbecue Sauce For Oriental Style Meatloaf
Yield: 4 Servings
Ingredients
3 tb olive oil
1 c ketchup
2 tb lemon juice
1 tb garlic -- chopped
2 tb honey
2 ts ginger
2 ts soy sauce
3 sl lemon -- seeded, sliced
1 thin
1 tb dijon mustard
Instructions
Combine all ingredients in a saucepan, blending well. Bring to a
boil and remove from heat. Spoon barbecue sauce over and around each
individual Oriental Style Meatloaf.
Recipe By : Nola Erbe from Lodi, Wisconsin
From: Sharon Nardo Date: 20 Apr 97 Mastercook
Recipes (Mailing List) ˇ
[Home] Barbecue-Braised Oxtail With Red Chili Beans [Home]
Title: Barbecue-Braised Oxtail With Red Chili Beans
Yield: 1
Ingredients
6 lb oxtails; trimmed
1 seasoned flour for dredging
-the oxt; ails
6 tb vegetables oil
3 c finely chopped onion
3 lg garlic cloves; minced
1 tb grated peeled fresh
-gingerroot
2/3 c firmly packed light brown
-sugar
1 1/2 c ketchup
3 tb dijon-style mustard
1 c cider vinegar
1/4 c worcestershire sauce
1/4 c lemon juice
1 tabasco to taste
1 cayenne to taste
1 a 28-ounce can italian
-tomatoes; drained, reservin
1 ; the juice, and
1 ; chopped
1 lb dried small red chili beans;
- soaked in enough
1 ; cold water to cover
1 ; them by 2 inches
1 ; overnight or
1 ; quick-soaked
1 ; (procedure follows)
1 ; and drained
1 chopped scallion greens for
-garnish
Instructions
Dredge the oxtails in the flour, shaking off the excess. In a heavy
kettle heat 4 tablespoon of the oil over moderately high heat until it is
hot but not smoking and in it brown the oxtails in batches, transferring
them with a slotted spoon as they are browned to a plate. To the kettle
add the remaining 2 tablespoon oil, in it cook the onion, the garlic, and
the gingerroot over moderately low heat, stirring, until the onion is
softened, and stir in the brown sugar, the ketchup, the mustard, the
vinegar, the Worcestershire sauce, the lemon juice, the Tabasco, the
cayenne, the tomatoes with the reserved juice, and salt and pepper to
taste. Simmer the sauce, stirring occasionally, for 5 minutes, add the
oxtails, and simmer the mixture, covered, stirring occasionally, for 2 1/2
hours.
While the oxtails are cooking, in a large saucepan combine the beans with
enough cold water to cover them by 2 inches, bring the liquid to a boil,
and simmer the beans, covered, for 1 hour, or until they are tender.
Drain the beans well and stir them into the oxtail mixture. Simmer the
mixture, uncovered, stirring occasionally, for 30 minutes to 1 hour, or
until the meat is very tender, and serve it sprinkle with the scallion
greens.
To quick-soak dried beans:
In a colander rinse the beans under cold water and discard any discolored
ones. In a kettle combine the beans with enough cold water to cover them
by 2 inches, bring the water to a boil, and boil the beans for 2 minutes.
Remove the kettle from the heat and let the beans soak, covered, for 1
hour.
Serves 6 to 8.
Gourmet March 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Barbecued Beef (Korean Bul Kogi) [Home]
Title: Barbecued Beef (Korean Bul Kogi)
Yield: 4 Servings
Ingredients
2 lb sirloin steak
3 scallions
4 cloves garlic
5 tb soy sauce
2 tb sesame oil
1/4 c sugar
2 tb sherry
1/4 c beef stock (optional)
1/8 ts black pepper
Instructions
1. Slice the steak very thin on the bias. Score each piece with an X.
2. Chop the scallions and crush the garlic. Combine these
ingredients with the remaining seasonings in a bowl. Add the meat to
the marinade and mix well until all sides of the steak are coated.
3. The meat may be grilled immediately. The best results are
obtained if the steak is marinated for 2 hours. The marinade will
keep overnight
Variation: Use rib steak or flank steak.
Bul Kogi is so popular that many Koreans consider it the national meat
dish. Serve with rice and kimchi.
From: The Korean Cookbook, by Judy Hyun.
[Home] Barbecued Beef(Korean Bul Kogi) [Home]
Title: Barbecued Beef(Korean Bul Kogi)
Yield: 1
Ingredients
2 lb sirloin steak
3 scallions
4 cloves garlic
5 tb soy sauce
2 tb sesame oil
1/4 c sugar
2 tb sherry
1/4 c beef stock (optional)
1/8 ts black pepper
Instructions
1.Slice the steak very thin on the bias. Score each piece with an X.
2.Chop the scallions and crush the garlic. Combine these ingredients
with the remaining seasonings in a bowl.
3.Add the meat to the marinade and mix well until all sides of the steak
are coated.
4.The meat may be grilled immediately. The best results are obtained if
the steak is marinated for 2 hours. The marinade will keep overnight.
5.Serve with rice and kimchi.
Variation: Use rib steak or flank steak. Bul Kogi is so popular that
many Koreans consider it the national meat dish.
Serves 1 people
>From http://www.orientalfood.com
[Home] Barbecued Indian Spice Turkey [Home]
Title: Barbecued Indian Spice Turkey
Yield: 6 Servings
Ingredients
1 turkey breast, boned and
-halved, pa; rtially frozen
1 c plain nonfat yogurt
1 tb minced seeded jalapeno chili
1 ts ground cumin
1/4 ts cayenne pepper
2 ds nutmeg
1 ds garlic powder
Instructions
Trim halved turkey breast slices of all fat and skin. Butterfly meat
by using a sharp knife, starting in center of one long side and
cutting in half to within 1/2" of second long side; open meat like a
book (using partially frozen turkey makes this process easier). Set
meat flat on a platter.
Mix together yogurt, chili, cumin, pepper, nutmeg, and garlic powder
in a small bowl. Rub mixture over turkey, cover, and chill overnight
(or at least 2 hours).
Prepare barbecue. Grill meat 4 inches from heat source until cooked
through, about 4-6 minutes per side. Let stand for 5 minutes, then cut
diagonally into slices. Serve with a rice salad. Makes about 6
servings.
[Home] Barbecued Ribs Oriental #3 [Home]
Title: Barbecued Ribs Oriental #3
Yield: 6 Servings
Ingredients
5 lb pork spare ribs
1 1/2 ts salt
1 beef bouillon cube
3/4 c water,boiling
1 ts oil
1 cn pineapple,crushed,undrained
1/4 c brown sugar,dark,firm packed
1 ts onion powder
1/4 ts garlic powder
2 tb worcestershire sauce
2 tb cornstarch
1/4 c water,cold
Instructions
1. Cut ribs to form individual portions; sprinkle with
1 teaspoon salt.
2. Place ribs on a rack in a shallow baking pan; bake in preheated
375'F. oven until almost tender, 1 1/2 to
2 hours. Drain off fat.
3. Meanwhile, dissolve bouillon cube in boiling water in a medium-size
saucepan.
4. Add oil, pineapple, brown sugar, onion powder, garlic powder,
Worcestershire sauce and remaining salt; bring to a boil.
5. Reduce heat and simmer, uncovered, 5 minutes.
6. Combine cornstarch with cold water in a small bowl; stir into sauce
mixture. Cook and stir until thickened.
7. Spoon sauce over drained, baked ribs.
8. Increase oven temperature to 425'F.; bake until nicely glazed,
about 30 minutes.
[Home] Barbecued Ribs Oriental [Home]
Title: Barbecued Ribs Oriental
Yield: 6 Servings
Ingredients
1 no ingredients
Instructions
5 lb Pork spare ribs
1 1/2 tsp Salt
1 Beef bouillon cube
3/4 cup Water,boiling
1 tsp Oil
1 can Pineapple,crushed,undrained
1/4 cup Brown sugar,dark,firm packed
1 tsp Onion powder
1/4 tsp Garlic powder
2 Tbsp Worcestershire sauce
2 Tbsp Cornstarch
1/4 cup Water,cold
Cut ribs to form individual portions; sprinkle with 1 teaspoon salt.
Place ribs on a rack in a shallow baking pan; bake in preheated 375'F.
oven until almost tender, 1 1/2 to 2 hours. Drain off fat.
Meanwhile, dissolve bouillon cube in boiling water in a medium-size
saucepan. Add oil, pineapple, brown sugar, onion powder, garlic powder,
Worcestershire sauce and remaining salt; bring to a boil.
Reduce heat and simmer, uncovered, 5 minutes.
Combine cornstarch with cold water in a small bowl; stir into sauce
mixture. Cook and stir until thickened.
Spoon sauce over drained, baked ribs.
Increase oven temperature to 425'F.; bake until nicely glazed, about 30
minutes.
[Home] Barbecued Spareribs - Chinese-American [Home]
Title: Barbecued Spareribs - Chinese-American
Yield: 4
Ingredients
1 no ingredients
Instructions
Lay spareribs on baking sheet. Mix marinade ingredients together and
spread this evenly on both sides of spareribs. Wrap with plastic wrap
and refrigerate overnight. Preheat to 250F. Place spareribs with
marinade in large roasting pan in one layer, coat with honey and cook
slowly in oven, for 2 hours and 15 minutes or until tender. Pour off any
excess fat. Turn temperature to 450F and continue to cook for 10
minutes, or until ribs are browned. Serve at once.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: Easy Family Recipes from a Chinese-American Childhood
Converted by MM_Buster v2.0n.
[Home] Barbeque Sauce - Oriental [Home]
Title: Barbeque Sauce - Oriental
Yield: 16 Servings
Ingredients
1/2 c ketchup
1/2 c corn syrup
1/4 c soy sauce
2 ea garlic, cloves
1/2 ts anise seed
1/2 ts cinnamon, ground
1/4 ts pepper
1/8 ts cloves, ground
Instructions
Mix thoroughly and allow flavors to blend for at least one hour.
[Home] Basic Chinese Sauces [Home]
Title: Basic Chinese Sauces
Yield: 1 Servings
Ingredients
1/2 c water
4 ts cornstarch
4 ts soy sauce
1 ts sesame oil
1 ts oyster sauce
1 ts chili paste
Instructions
Combine all ingredients in a small bowl and mix well. Stir-fry your
meat first and set aside; then stir-fry your vegetables, return meat
to wok or skillet with the sauce mixture. This recipe would be for
using 1 lb of meat, but I like to double this recipe as we like a lot
of sauce.
[Home] Basic Curry Powder (Indian Curry) [Home]
Title: Basic Curry Powder (Indian Curry)
Yield: 1 Servings
Ingredients
6 dried red chilies
25 g (1 oz) coriander seeds
2 ts cumin seeds
1/2 ts mustard seeds
1 ts black peppercorns
1 ts fenugreek seeds
10 fresh curry leaves
1/2 ts ground ginger
1 tb ground turmeric
Instructions
This medium-hot curry blend can be used in any dish that calls for curry
powder.
Remove the seeds from the chilies. Dry roast the whole spices over a medium
heat until they darken, stirring or shaking the pan frequently to prevent
burning. Leave to cool, then grind to a powder. Dry roast the curry leaves
in the pan for a few minutes, then grind and add them to the mixture with
the ginger and turmeric, blending well.
* To make Aromatic Curry Powder, add 1 tsp ground cinnamon and 1/4 tsp
ground cloves with the ginger and turmeric, and use only 2 or 3 chilies.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #615
by "Mary Spyridakis" on May 16, 97
[Home] Basic Garam Masala (Indian Spice) [Home]
Title: Basic Garam Masala (Indian Spice)
Yield: 1 Servings
Ingredients
2 cinnamon sticks
3 bay leaves
40 g (1 1/2 oz) cumin seeds
25 g (1 oz) coriander seeds
20 g (3/4 oz) green or black
-cardamom se; eds
20 g (3/4 oz) black peppercorns
15 g (1/2 oz) cloves
15 g (1/2 oz) ground mace
Instructions
This is a version of the most common type of garam masala used throughout
Uttar Pradesh and the Punjab, which goes well with onion-based sauces for
meats and poultry. It is a spicy, pungent blend. Change the proportions to
suit your taste and the dish.
Break the cinnamon sticks into pieces. Crumble the bay leaves. Heat a heavy
frying pan and after 2-3 minutes put in the whole spices. Dry roast over a
medium heat until the color darkens, stirring or shaking the pan frequently
to prevent burning. Leave to cool, then grind and blend with the mace. In
an airtight container, the mixture will keep for 3-4 months.
* To make a mild and subtle Moghul Masala, use only green cardamoms,
cinnamon, black peppercorns, mace and a few cloves.
* For a hot Gujerati Masala, add sesame seeds, fennel seeds, ajowan seeds
and chilies.
* For a mildish Kashmiri Masala, use black cumin seeds, green cardamoms,
black peppercorns, cloves, cinnamon, mace, and add a little grated nutmeg.
* For a hot Parsi Dhansak Masala, add fenugreek seeds, mustard seeds,
chilies and ground turmeric, and double the amount of coriander seeds.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #615
by "Mary Spyridakis" on May 16, 97
[Home] Basic Oriental Fried Rice - Stephen Yan [Home]
Title: Basic Oriental Fried Rice - Stephen Yan
Yield: 8 Servings
Ingredients
6 c rice, cooked, cold
2 lg eggs; beaten with dash of
-salt
1/2 ts salt
2 tb soy sauce, dark
1 ts wine, cooking
2 green onion stalks, chopped
- fine
1 c peas; frozen thawed
4 tb peanut oil
Instructions
1. Into a hot wok, add 1 tablespoon of peanut oil. When oil is hot,
gently pour egg into wok and cook with medium-high heat for 2 minutes
and then turn over to cook the other side of the egg. Cook for
another 2 minutes and remove from wok to a cutting board. Shred egg
into slivers.
2. Use medium heat, add 3 tablespoons of peanut oil into wok until
smoke begins to rise. Put in cooked rice, salt, wine, and dark soy
sauce. Keep stirring until the rice is hot. Add peas, egg slivers,
and green onions. Stir for another minute and serve hot.
"There are many ways to do fried rice, depending on the kinds of
ingredients employed. The specific name is called when a specific
kind of ingredient, mostly meat is added to the basic fried rice.
Fried rice can be made ahead of time and kept warm in oven. It
freezes well in deep freeze too." - Stephen Yan
Source: Chinese Recipes by Stephen Yan 5th Edition Typos by Vern
From: Barry Weinstein Date: 08-24-95
[Home] Basic Oriental Fried Rice [Home]
Title: Basic Oriental Fried Rice
Yield: 8 Servings
Ingredients
6 c rice, cooked, cold
2 lg eggs; beaten with dash of
-salt
1/2 ts salt
2 tb soy sauce, dark
1 ts wine, cooking
2 green onion stalks, chopped
- fine
1 c peas; frozen thawed
4 tb peanut oil
Instructions
1. Into a hot wok, add 1 tablespoon of peanut oil. When oil is hot,
gently pour egg into wok and cook with medium-high heat for 2 minutes and
then turn over to cook the other side of the egg. Cook for another 2
minutes and remove from wok to a cutting board. Shred egg into slivers.
2. Use medium heat, add 3 tablespoons of peanut oil into wok until smoke
begins to rise. Put in cooked rice, salt, wine, and dark soy sauce. Keep
stirring until the rice is hot. Add peas, egg slivers, and green onions.
Stir for another minute and serve hot.
"There are many ways to do fried rice, depending on the kinds of
ingredients employed. The specific name is called when a specific kind of
ingredient, mostly meat is added to the basic fried rice. Fried rice can be
made ahead of time and kept warm in oven. It freezes well in deep freeze
too." - Stephen Yan
Source: Chinese Recipes by Stephen Yan 5th Edition Typos by Vern
From: Barry Weinstein Date: 08-24-95
Posted to MM-Recipes Digest V3 #255
Date: Tue, 17 Sep 1996 23:55:52 -0400
From: BobbieB1@aol.com
[Home] Basic Won Ton ( Chinese ) [Home]
Title: Basic Won Ton ( Chinese )
Yield: 1 Servings
Ingredients
10 chinese mushrooms, small
1/4 lb prawns
5 fresh water chestnuts (or 7
- canned; ones)
1/2 lb ground pork
1 green onion, finely chopped
1 pk wonton skins
1 ts salt
1/2 ts sugar
1 ts thin soy sauce
1 ts oyster sauce
1 dash of pepper
1 1/4 tb cornstarch
1 sm egg
Instructions
Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off,
and discard stems; then, chop into very small pieces.
Shell, devein and wash prawns. Chop into very small pieces
Peel and crush water chestnuts with the flat side of the cleaver. If
you don't have a cleaver, chop the water chestnuts into very fine
pieces.
Combine mushrooms, prawns, water chestnuts, pork and green onion.
Add all other ingredients and mix well. 1 teaspoon of filling is
used for each wonton.
With one corner of the skin toward you, place 1 teaspoon of filling
about an inch from the corner.
Fold one corner to cover the filling.
Told once more...about 3/4 inch.
Turn the won ton so that the triangle is toward you. Dampen the left
corner with a little water.
Swing the right corner away from you and place it on top of the
dampened left corner. As you make this fold, simultaneously pull the
filling toward you with your middle finger. You should finish with a
little "hat-like" effect.
[Home] Batter For Frying - Oriental [Home]
Title: Batter For Frying - Oriental
Yield: 1 Servings
Ingredients
2 eggs; beaten
3/4 ts salt
1/2 ts garlic powder; or fresh
-garlic, finely m
1/2 c all purpose flour
1/4 c cornstarch
1/2 c milk
1 tb honey
1 ts lemon juice
2 tb sherry
1 ts ginger; fresh, put thru
-garlic pr
Instructions
Mix eggs, salt, garlic, flour, cornstarch, and milk to make a
smooth batter. Mix honey, lemon juice, sherry and ginger together
and marinate shrimp (split in back), lobster (cut in cubes), chicken
(cut in pieces 1" x 2"), or thin-sliced pork for at least 15 minutes.
Fry dipped pieces in peanut oil until light brown. OPTION: Cool fried
pieces after frying, then refrigerate, if desired, and later redip in
batter, refry until golden brown. Even crunchier, and great as
appetizers for a party that you can prepare ahead and still serve HOT
at the last minute! It makes enough batter for 1 lb. of Shrimp,
Lobster Meat, Chicken or Pork.
[Home] Bau Dzu(Chinese Bun) [Home]
Title: Bau Dzu(Chinese Bun)
Yield: 1
Ingredients
1 no ingredients
Instructions
1 cn biscuits
1 c ground beef
3 scallions; chopped
1 piece of ginger (about 1/2
-inch long; chopped or
1/2 ts ginger powder
2 tb soy sauce
1/2 ts sugar
1 ts salt
2 tb vegetable oil or sesame oil
Combine all ingredients except biscuits into a mixture. Roll out each
biscuit until it is about 3 1/2 inches wide, leaving center thicker than
edges. Put 1 tablespoon of meat mixture in the center of the dough. fold
the dough and press to form a bun, or flute the edges in the center to
close.
Steam the buns for 15 minutes or bake 15 - 20 minutes at 350 in an electric
fry pan.
[Home] Bbq Bob'S Southern (Indiana) Bbq Sauce [Home]
Title: Bbq Bob'S Southern (Indiana) Bbq Sauce
Yield: 4 Cups
Ingredients
12 oz tomato paste
3 c beef stock
1/3 c sugar
1/3 c brown sugar
1/4 c prepared mustard
1/4 c white vinegar
1/4 c worchestershire sauce
1 ea medium onion, minced
1 tb butter
Instructions
Heat butter till brown. Add minced onion, saute. Add remaining
ingredients then bring to a boil. Simmer 1 hour.
[Home] Bbq Oysters With Oriental Bbq Sauce [Home]
Title: Bbq Oysters With Oriental Bbq Sauce
Yield: 1 Serving
Ingredients
8 Oysters; cleaned, popped
-open
2 c Ketchup
1 ts Cayenne pepper
1 tb Brown sugar
1/4 c Worcestershire sauce
2 tb Soy sauce
1 tb Red wine vinegar
1 tb Minced garlic
1 tb Minced ginger
1 bn Scallions; grilled
Instructions
Place oysters in shells on grill. Mix next 8 ingredients in a bowl.
After3 to 4 minutes, remove top shells of oysters and spoon on sauce. Let
cook one minute. Garnish with grilled scallions.
This recipe yields ?? servings.
Recipe Source:
EMERIL GRILLS with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EE-EG02 broadcast 07-22-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-04-1997
- - - - - - - - - - - - - - - - - -
Contributor: Emeril Lagasse
Preparation Time: 0:00
[Home] Bean Curd Szechwan Style [Home]
Title: Bean Curd Szechwan Style
Yield: 4 Servings
Ingredients
4 tb oil
1 sl fresh ginger; chopped fine
1/2 scallion; chopped fine
4 oz pork; minced
2 tb soy sauce; dark
1 tb sherry
4 pieces tofu (from block 1/2"
- thick); cubed
1 ts chili paste with garlic
1/8 ts sugar (or equilvalent
-sweetener)
1 1/2 ts cornstarch
1 clove garlic; chopped fine
Instructions
1. Heat 2 T. of oil in wok. Stir-fry ginger and scallions 30 seconds. Put
in port. Stir-fry 1 minute. Add 1 T. soy sauce and sherry. Cook 1
minute. Remove mixture to plate.
2. Heat 2 T oil in wok. Put in tofu. Add 1 T soy sauce, stock, chili
past and sugar/sweetener.
3. Put pork mixture on top of todu. Cook over high heat 2 minutes. Add
dissolved cornstarch to thicken (optional). Add garlic. Stir gently into
sauce.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 184 Calories; 17g Fat (85% calories
from fat); 4g Protein; 2g Carbohydrate; 15mg Cholesterol; 427mg Sodium
NOTES : May be prepared in advance through step 1, or frozen after step 4.
Reheat prior to serving. [Nutritional values are off due to ingredient
list.
LC apprx. 8.5 gr per serving.]
Contributor: adapted from Madame Wong's Long-Life Chinese Cookbook
Preparation Time: 0:00
[Home] Bean Curd With Chinese Parsley [Home]
Title: Bean Curd With Chinese Parsley
Yield: 3 Servings
Ingredients
2 hot italian peppers
1/2 sm sweet red bell pepper
1 ts cornstarch
2 tb oil
1/4 ts salt
1/2 lb medium bean curd, cubed
1 tb soy sauce
1/2 c chopped chinese parsley
Instructions
Slice hot peppers into long strips. Mix cornstarch with 1/4 cup
water. Heat oil in a wok. When hot, add hot pepper & fry for 30
seconds. Slice & fry sweet peppers in the same way.
Add cubes of tofu. Drizzle in soy sauce & add cornstarch mixture.
Scatter the parsley over the top. Turn the heat up slightly & cookk
till sauce thickens. Serve hot.
Madhur Jaffrey, "World of the East Vegetarian Cookbook"
[Home] Bean Sprout Salad With Warm Shiitakes- Chinese Chives And Ch [Home]
Title: Bean Sprout Salad With Warm Shiitakes, Chinese Chives And Ch
Yield: 4
Ingredients
1 c sliced shiitakes
2 shallots; minced
1 c chopped chinese chives
1/2 c julienned sliced chinese ham
1/2 c balsamic vinegar
1/4 c chinese black vinegar
1/2 c extra-virgin olive oil
1 tb whole grain mustard
1 lb bean sprouts; hair removed
Instructions
In a hot saute pan, coat with a little olive oil, and saute the shiitakes
and
shallots until soft, about 3 minutes. Add the chives, and ham and stir.
Deglaze with both vinegars and season. Whisk in the oil, add mustard, check
for seasoning and bring back to temperature. Drizzle on top of the bean
sprouts to wilt. Mix well and verify seasoning.
For Plating: Mold the salad in O-rings and drizzle with leftover
vinaigrette.
This recipe yields 4 servings.
Source:
"EAST MEETS WEST with Ming Tsai - (Show # MT-1C02) - from the TV FOOD
NETWORK"
S(Formatted for MC5):
"11-02-1999 by Joe Comiskey - jcomiskey@krypto.net"
Per serving: 281 Calories (kcal); 27g Total Fat; (82% calories from fat);
4g Protein; 10g Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5
1/2 Fat; 0 Other Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.
[Home] Beef & Aspoaragus With Chinese Noodles [Home]
Title: Beef & Aspoaragus With Chinese Noodles
Yield: 4 Servings
Ingredients
1/2 lb beef boneless eye of round
1 steak
1 egg white
1 ts cornstarch
1 ts sesame oil
1/8 ts white pepper
1 package (11.25 oz) fresh
1 chinese noodles or 8 oz
1 angel hair pasta (uncooked)
2 c frozen asparagus cuts,
1 thawed
1/2 md red bell pepper, cut into
1 1x1/4-inch strips
1/3 c stir-fry sauce with garlic
1 and ginger
Instructions
Trim fat from beef. Cut beef into 1/2 inch cubes. Mix egg white,
cornstarch, sesame oil and white pepper in medium glass or plastic
bowl. Stir in beef. Let stand 10 minutes. Cook and drain noodles as
directed on package. While noodles are cooking, spray 12-inch
nonstick skillet or wok with nonstick cooking spray; heat over medium
~high heat. Add beef; stir-fry aabout 3 minutes or until brown. Add
asparagus and bell pepper; stir-fry 2 to 3 minutes or until
vegetables are crisp-tender. Add stir-fry sauce; stir fry about 1
minute or until heated through. Serve over noodles. 3 grams fat per
serving
typed by jessann :)
[Home] Beef And Asparagus With Chinese Noodles [Home]
Title: Beef And Asparagus With Chinese Noodles
Yield: 4 Servings
Ingredients
1/2 lb beef boneless eye of round
1 steak
1 egg white
1 ts cornstarch
1 ts sesame oil
1/8 ts white pepper
1 package (11.25 oz) fresh
1 chinese noodles or 8 oz
1 angel hair pasta (uncooked)
2 c frozen asparagus cuts,
1 thawed
1/2 md red bell pepper, cut into
1 1x1/4-inch strips
1/3 c stir-fry sauce with garlic
1 and ginger
Instructions
Trim fat from beef. Cut beef into 1/2 inch cubes. Mix egg white,
cornstarch, sesame oil and white pepper in medium glass or plastic
bowl. Stir in beef. Let stand 10 minutes. Cook and drain noodles as
directed on package. While noodles are cooking, spray 12-inch
nonstick skillet or wok with nonstick cooking spray; heat over medium
~high heat. Add beef; stir-fry aabout 3 minutes or until brown. Add
asparagus and bell pepper; stir-fry 2 to 3 minutes or until
vegetables are crisp-tender. Add stir-fry sauce; stir fry about 1
minute or until heated through. Serve over noodles. 3 grams fat per
serving
typed by jessann :) From: Jessica Wildes Date: 01 Mar 97 Meal-Master
Format Recipes (Mailing List) ˇ
[Home] Beef And Aspoaragus With Chinese Noodles [Home]
Title: Beef And Aspoaragus With Chinese Noodles
Yield: 4 Servings
Ingredients
1/2 lb beef boneless eye of round
1 steak
1 egg white
1 ts cornstarch
1 ts sesame oil
1/8 ts white pepper
1 package (11.25 oz) fresh
1 chinese noodles or 8 oz
1 angel hair pasta (uncooked)
2 c frozen asparagus cuts,
1 thawed
1/2 md red bell pepper, cut into
1 1x1/4-inch strips
1/3 c stir-fry sauce with garlic
1 and ginger
Instructions
Trim fat from beef. Cut beef into 1/2 inch cubes. Mix egg white,
cornstarch, sesame oil and white pepper in medium glass or plastic
bowl. Stir in beef. Let stand 10 minutes. Cook and drain noodles as
directed on package. While noodles are cooking, spray 12-inch
nonstick skillet or wok with nonstick cooking spray; heat over medium
~high heat. Add beef; stir-fry aabout 3 minutes or until brown. Add
asparagus and bell pepper; stir-fry 2 to 3 minutes or until
vegetables are crisp-tender. Add stir-fry sauce; stir fry about 1
minute or until heated through. Serve over noodles. 3 grams fat per
serving
typed by jessann :)
[Home] Beef And Broccoli- Chinese [Home]
Title: Beef And Broccoli, Chinese
Yield: 1
Ingredients
1 lb flank steak
2 tb soy sauce
1 tb dry sherry
1/2 ts cornstarch
1 pk frozen broccoli -- defrosted
1 clove garlic -- minced
1 sl fresh ginger -- finely
-minced
2 tb peanut oil
salt -- to taste
Instructions
Slice the steak against the grain into very thin slices. Combine the soy
sauce, sherry, and cornstarch and pour this mixture over the steak.
Marinate
the meat for 15 minutes. While the meat is marinating, slice the broccoli
at a
diagonal and mince garlic and ginger. Heat a wok or large frying pan for 30
seconds, add oil, wait about 20 seconds, and add minced garlic and ginger
root. Fry over high heat, stirring constantly for about 20 seconds more,
then
add the beef. Stir-fry, stirring constantly, for about 1 minute. Add
broccoli
and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but
still
crisp and still dark green. Serve hot.
This is low in carbohydrates
[Home] Beef And Chinese Lettuce Soup [Home]
Title: Beef And Chinese Lettuce Soup
Yield: 4 Servings
Ingredients
1/2 lb lean beef
1 tb soy sauce
1 ts peanut oil
6 c stock (see recipe)
1/2 lb chinese lettuce
1 ts salt
1/2 ts sugar
Instructions
1. Slice beef thin. Combine soy sauce and oil. Add to beef and toss. Let
stand 30 minutes, turning meat occasionally.
2. Bring stock to a boil. Meanwhile cut lettuce in 2-inch sections.
3. Add lettuce to stock with salt and sugar and simmer, uncovered, until
nearly done (about 10 minutes).
4. Add beef and simmer, uncovered, 3 to 4 minutes more.
VARIATION: For the Chinese lettuce, substitute either alone or in
combination: celery, shredded; Swiss chard or spinach leaves, cut in half;
or water cress, cut in 2-inch sections. Reduce cooking time in step 3 to
about 2 or 3 minutes.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Beef And Millet Pie With Indian Spices [Home]
Title: Beef And Millet Pie With Indian Spices
Yield: 10 Servings
Ingredients
1/2 c millet
2 tb olive oil
1 md onion; minced
1 md green bell pepper; cut into
-small bits
1 md red bell pepper; cut into
-small bits
3 stalks celery; cut into
-small bits
2 md cloves garlic; minced
1 tb minced fresh ginger root
1 lb ground beef (optional)
1/3 c coarsely chopped walnuts
3/4 c fresh bread crumbs
1 tb tomato paste
2 eggs; beaten
1 c tomato juice (optional)
-(omit in
vegetarian version)
1 ts ground cumin
3/4 ts dried red pepper flakes
3/4 ts dried red pepper flakes
1/2 c cilantro, minced, loosely
-packed
Salt
Ground black pepper
VEGETARIAN VERSION-ADD
-THESE:
4 oz mushrooms; minced
1/2 c millet
1 egg
1 md potato; peeled and diced
Instructions
TO PREPARE:
Bring millet and 2 1/2 cups water to boil in a small saucepan; simmer until
just tender, about 15 minutes. Drain and set aside.
Heat oil in a large skillet. Add next 6 ingredients; saut‚ until vegetables
soften, about 5 minutes. Mix millet, vegetable mixture, and remaining
ingredients, including 1 teaspoon salt and 1/4 teaspoon pepper in a large
bowl.
TO COOK AND SERVE:
Heat oven to 375ųF. Press mixture into a 10- by 2-inch round baking dish,
cover with aluminum foil, and bake for 1 hour. Remove foil and bake until
top of pie is browned, about 20 minutes longer. Remove pie from oven and
let stand for 5 minutes. (Can be cooled, covered, and refrigerated up to 4
days.) Cut pie into wedges and serve warm or at room temperature.
FOR VEGETARIAN VERSION:
Omit the beef and tomato juice. Increase the millet to 1 cup, the water to
1 quart, the tomato paste to 2 tablespoons, and the eggs to 3. Also, add 4
ounces minced domestic mushrooms and 1 peeled and diced medium potato.
Shape and bake this mixture as directed.
Serves 8-10.
- - - - - - - - - - - - - - - - - -
NOTES : A spicy ground beef pie that can be made vegetarian-style.
Nutr. Assoc. : 0 0 0 0 0 0 0 26086 3605 20187 0 0 0 1503 0 0 0 4714 383 0
0 0 0 0 0 0 0
Contributor: Cook's Magazine April 1990
Preparation Time: 2:00
[Home] Beef Barbecue Appetizers (Korean Beef) [Home]
Title: Beef Barbecue Appetizers (Korean Beef)
Yield: 1 Servings
Ingredients
1 chuck meat
1/4 c soy sauce
1 1/4 ts cayenne
1 green onion and top, sliced
2 tb sesame or salad oil
1 ts garlic powder
1 1/2 ts vinegar
1 1/2 ts sesame seeds
1 black pepper (adjust to
-taste)
Instructions
Here's a recipe that goes way back in my family. I can't cite a source, but
it's likely my father brought it back with him after he spent time in
Korea. These are great appetizers, but we eat them as our main dish
sometimes too. Hot and spicy, but you can reduce the seasoning for a little
less intensity and they'll still taste good. In summer you can barbeque
them but they're just as good in winter done in a hot frying pan over high
heat.
Cut meat across grain in very thin slices. If longer than 3 inches, cut in
half. Place in bowl with rest of ingredients and mix well. Cover and
refrigerate overnight (or longer for spicier flavor; must be at least 4
hours). Place meat on rack over barbeque (high heat), one minute each side.
Should be brown, not crusty. Or heat large fry pan, toss in meat and cook
over high heat two minutes, stirring occasionally. Posted to TNT -
Prodigy's Recipe Exchange Newsletter by donarose@juno.com on Jul 8, 1997
[Home] Beef Casserole Oriental [Home]
Title: Beef Casserole Oriental
Yield: 4 Servings
Ingredients
2 c uncooked macaroni; cooked
1 lb ground beef or 2 c. cooked
-diced be
1 c (2 med.) chopped onions
2 c celery; sliced diagonally
10 3/4 oz can condensed cream of
-chicken soup
10 3/4 oz can condensed cream of
-mushroom sou
1 soup can water
4 1/2 oz can water chestnuts drained
-and sli
1/4 c soy sauce
3/4 to 1 c. chopped cashew nuts
Instructions
Heat oven to 325 degrees. In large saucepan, brown meat, add onions and
celery. Cook until tender; drain off excess fat. Add macaroni, chicken
and mushroom soups, water, water chestnuts and soy sauce. Pour into a 3
quart casserole. Sprinkle with cashews. Bake at 350 degrees for 20 25
minutes. Serve with additional soy sauce. Makes 8 servings.
- - - - - - - - - - - - - - - - - - -
Per serving: 19 Calories (kcal); trace Total Fat; (3% calories from fat);
1g Protein; 4g Carbohydrate; 0mg Cholesterol; 1081mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
[Home] Beef Chow Fun With Black Bean Sauce - Chinese-American [Home]
Title: Beef Chow Fun With Black Bean Sauce - Chinese-American
Yield: 4
Ingredients
1 no ingredients
Instructions
Mix cut beef with light soy sauce, rice wine, sesame oil, baking soda
and cornstarch. Let sit 20 minutes. Heat wok/pan until it is very hot.
Add peanut oil and when it is very hot and smoking, quickly add beef and
stir-fry for 3 minutes. Remove beef with slotted spoon and drain off all
but 1 1/2 tablespoons of oil. Reheat wok and oil. Add garlic, black
beans, ginger, scallions and onion and stir-fry for 1 minute. Pour in
rice wine soy sauces and chicken stock and continue to cook for 3
minutes. Then add rice noodles and stir-fry 3 minutes. Add oyster sauce.
Mix well return beef to mixture and continue to cook for another minute.
Turn mixture onto large platter and serve at once.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: Easy Family Recipes from a Chinese-American Childhood
Converted by MM_Buster v2.0n.
[Home] Beef Pot Roast Oriental Pressure Cooker [Home]
Title: Beef Pot Roast Oriental/Pressure Cooker Yield: 6 Servings Ingredients 1.00 ts garlic salt 0.50 ts dry mustard 0.25 ts pepper 3.00 lb beef pot roast 2.00 tb shortening 0.75 c water 2.00 tb soy sauce 3.00 tb honey 1.00 tb vinegar 1.50 ts celery seeds 0.50 ts ground ginger Instructions Combine garlic salt, mustard and pepper; rub into roast. Heat pressure cooker. Add shortening; brown roast well on all sides. Combine water, soy sauce, honey, vinegar, celery seed and ginger; pour over meat. Close cover tightly. Place pressure regulator on vent pipe. Cook 40 min. Let pressure drop on its own accord. Thicken gravy if desired. 6 to 8 Servings. Be sure you start timing once pessure is reached. Andy Zaech
[Home] Beef Pot Roast- Oriental Style [Home]
Title: Beef Pot Roast, Oriental Style
Yield: 10 Servings
Ingredients
5 lb beef chunk eye roast
-boneless
2 tb cooking fat
1 salt
1 pepper
1/2 c onion; chopped
1/2 c green pepper; diced
1/4 c soy sauce
1/4 c dry sherry wine
1 ts ginger; fresh grated; or
1/4 ts ; ground ginger
1/2 c water
4 oz sliced mushrooms; drained
-save liquid
2 tb cornstarch
1 hot cooked rice
Instructions
1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in
fat. Season with salt and pepper and remove from pan. Pour off fat
drippings. 2. Add onion, green pepper, soy sauce, wine, ginger, water, and
mushrooms; mix well. 3. Return meat to pan. Cover and simmer for 3 1/2 to 4
hours, or until done. (Or cook in a 325F oven for same amount of time.) 4.
Turn meat once to cook it evenly throughout. When done, remove meat and
keep warm. 5. For 2 cups of gravy, pour liquid from pan into a 2-cup
measuring cup. Let stand for 1 minute to allow fat to come to top. Discard
all but 4 Tablespoons (or less) of fat. Add enough water (or other liquid)
to measure 1 1/2 cups of liquid. Return to pan. 6. In same cup, measure 1/2
cup cold water and blend in flour. Add mixture slowly to liquid in pan.
Bring to a boil, stirring constantly, and cook until thickened, about 3
minutes. Taste gravy and correct seasoning, if necessary, with salt and
pepper. 7. Slice meat; serve with sauce over hot rice.
From the book given to me by Cookie.Lady:
The More-Beef-for-your-Money Cookbook
Mary Dunham
Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK)))))
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Beef With Chinese Pea Pods [Home]
Title: Beef With Chinese Pea Pods
Yield: 1 Serving
Ingredients
1 lb flank steaks; cut in 3" thin
- strip
3 tb corn oil
3 tb soy sauce
2 ts cornstarch
1 1/2 ts sugar
1 clove garlic
4 sl fresh ginger
Instructions
Marinate sliced steak in 1 teaspoon cornstarch, 1 tablespoon oil, 1
tablespoon soy sauce, 1/2 teaspoon sugar and 4 slsices fresh ginger for 30
minutes.
Make a paste with 1 teaspoon corn staarch, 2 tablespoons soy sauce, 1
teaspoon sugar and 1/2 cup water.
Over high flame brown garlic in 2 tablespoons oil, discard garlic. Add
beef and fry for a few minutes. add green pepper, clelery, green onion,
water chestnuts and sliced bamboo and fry a few more minutes, than add pea
pods and cook 1 minute, then add paste mixture, drain and serve.
- - - - - - - - - - - - - - - - - -
Serving Ideas: Serve with rice.
Contributor: Mike Price
Preparation Time: 0:0
[Home] Beef With Chinese Peas [Home]
Title: Beef With Chinese Peas
Yield: 4 Servings
Ingredients
1 1/2 lb flank steak; thinly sliced
1 tb oil
1 clove garlic; mashed
1/2 onion; sliced thinly
1 c chinese peas
----------------------------MARINADE----------------------------------
1 tb cornstarch
1/4 c oyster sauce
2 ts sherry
1 ts shoyu
1 tb sugar
1 tb oil
Instructions
Marinate beef for 15 minutes or longer. Heat oil in skillet and brown
garlic. Stir fry onion and marinated meat. Add peas and heat thoroughly.
From a book of my mother's (Judy Hosey) titled , mostly Japanese and Hawaiian. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
[Home] Beef With Chinese Steak Sauce [Home]
Title: Beef With Chinese Steak Sauce
Yield: 4 Servings
Ingredients
1 lb Beef sirloin or flank steak
----------------------------MARINADE----------------------------------
1 tb Soy sauce
1 tb Water
1 tb Dry sherry
2 ts Sesame oil
1 ts Cornstarch
------------------------------SAUCE-----------------------------------
2 tb Hot ketchup
1 tb Hoisin sauce
1 tb Steak sauce
2 ts Worcestershire sauce
2 ts Packed brown sugar
1/2 ts Tabasco sauce
----------------------------NOODLES-----------------------------------
2 oz Bean thread noodles; broken
half
----------------------------GARNISH-----------------------------------
1 Green onion (including top);
- finely chopped
Instructions
Preparation: Trim and discard fat from beef. Cut beef across the grain into
3- by 2- by 1/4-inch slices. Combine marinade ingredients in a bowl and
add beef; stir to coat. Cover and refrigerate for 2 hours.
Combine sauce ingredients in a bowl; mix well and set aside.
Cooking: Set wok in a ring stand and add oil to a depth of 1 1/2 to 2
inches. Place over high heat until oil reaches about 375 degrees F. Add
half the bean thread noodles and deep-fry for about 5 seconds or until they
puff and expand. Turn over and cook other side. Lift out and drain on
paper towels. Cook remaining noodles. Place noodlen on a serving platter,
pressing down on noodles to flatten slightly; set aside.
Remove all but 2 Tablespoons oil from wok. Add beef, 6 or 7 pieces at a
time, and cook for about 1 to 1 1/2 minutes on each side or until done to
your liking. As beef is cooked, transfr it to a bowl; set aside while
cooking remaining beef.
Return all beef to wok and place over medium heat. Pour sauce over beef and
cook, stirring to coat well, for 2 minutes.
Spoon beef over noodles and srinkle with green onion. Serve hot.
Tips: Adjust the amount of Tabasco sauce to taste. For a spicier flavor,
substitute sweet bean sause for hoisin sauce.
From: Martin Yan The Chinese Chef, Copy Right 1985, ISBN 0-385-23412-0
- - - - - - - - - - - - - - - - - - -
Per serving: 51 Calories (kcal); 2g Total Fat; (45% calories from fat);
trace Protein; 6g Carbohydrate; trace Cholesterol; 405mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
[Home] Beef With Hot Indian Spice And Spinach [Home]
Title: Beef With Hot Indian Spice And Spinach
Yield: 0 Servings
Ingredients
6 tb vegetable oil
3 lb lean boneless beef; cut into
5 1/2 inch cubes
3 1/2 c thinly sliced onions
1 1/2 tb finely chopped garlic
3 tb finely-chopped fresh ginger
1 tb ground cumin
2 tb ground coriander
1 ts turmeric
1 ripe tomato; finely chopped
3 green chiles; seeded and
-chopped,
or
1 ts red pepper flakes or cayenne
3 tb plain yogurt or
sour cream
1/2 ts ground cinnamon
1/2 ts ground cardamom
1/2 ts ground cloves
1 tb kosher salt
20 oz frozen; defrosted, and
drained or
3 c cooked spinach; drained
4 ts Hot Hot Indian Spice
Instructions
In a large frying pan heat 2 tablespoons of oil over high heat until very
hot.
Dry meat on paper towels and add enough to cover the bottom of the pan
without
touching. Brown meat on all sides, remove and set aside. Add more beef and
repeat until all is browned. Add remaining 4 tablespoons of oil to pan with
onions. Lower heat and cook until they turn a lovely mahogany brown, about
25
minutes, stirring as needed. Add garlic, ginger, cumin, coriander, and
turmeric
and cook over low heat for 2 minutes. Add tomato and chiles and continue
cooking until tomato is cooked and entire mixture is reduced to a thick
pulpy
mass, about 5 minutes. Remove from heat and quickly stir in yogurt. When
cool
enough to handle, purJe in electric blender or food processor.
In a large skillet combine purJe and meat and add remaining spices. Stir in
1
cup hot water or reserved tomato juice and salt, distribute meat in sauce,
and
bring to a boil. In a food processor or electric blender finely purJe
spinach,
or finely chop it with a knife. Add spinach and Hot Hot Indian Spice and
cook 5
more minutes.
Yield: 4 servings.
HOT HOT INDIAN SPICE
2 tablespoons ground cardamom
1 tablespoon ground cinnamon
1 tablespoon whole cloves
1/4 cup black peppercorns
1/2 cup cumin seeds
1/2 cup coriander seeds
Combine all the ingredients in food processor or blender and process until
the
mixture is a fine powder. Store in an airtight container in a cool place.
Yield: 1 1/2 cups.
- - - - - - - - - - - - - - - - - - -
Per serving: 1149 Calories (kcal); 88g Total Fat; (63% calories from fat);
27g Protein; 85g Carbohydrate; 0mg Cholesterol; 6068mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 14 Vegetable; 0 Fruit; 17
Fat; 0 Other Carbohydrates
NOTES : by: NATHALIE DUPREE SHOW#ND7018
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
[Home] Beets & Carrots With West Indian Spices [Home]
Title: Beets & Carrots With West Indian Spices
Yield: 1 Servings
Ingredients
1 lb beets (about 4 medium)
1 lb carrots, sliced
2 tb grated fresh gingerroot
1/2 c brown sugar
1/2 c orange juice
1/4 c cider vinegar
1 grated zest of 1 orange
1/2 ts ground cinnamon
1/2 ts mace
Instructions
Wash the beets well and cut off the leaves, leaving an inch or so of
stem. Cover with cold water, bring to a boil and simmer, covered
until tender, about 40 minutes. Drain and cover with cool or lukewarm
water. When cool enough to handle, slip off the skins. Cut the beets
into slices or chunks.
Peel and cut the carrots into slices or chunks, resemling the beets
in size and
style. Steam or boil in lightly salted water about 5 minutes or until
tender but not soft. Drain.
Combine the ginger, sugar, orange juice, vinegar, orange zest and
spices in a saucepan and bring the mixture to a simmer. Cook until
thickened. Simmer the cooked beets and carrots in this sauce for
about 5 minutes.
Note: Alternatively, you may bake the beets in a foil-covered pan for
about an
hour. When cool, slip off the skins. Cut the beets into slices or
chunks.
Since I didn't want to waste the beet tops, I sliced the green beet
tops and steamed them and when I combined the sauce with the cooked
beets and carrots, I
also added the steamed beet tops.
This came from the Eat More, Weigh Less book by Dr. Dean Ornish.
Posted by JOHN & LISA DEBOVSKI to the
Fatfree Dig. Vol. 12 Issue 27 Nov. 28, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80
[Home] Beets And Carrots With West Indian Spices [Home]
Title: Beets And Carrots With West Indian Spices
Yield: 1 Servings
Ingredients
1 lb beets (about 4 medium)
1 lb carrots, sliced
2 tb grated fresh gingerroot
1/2 c brown sugar
1/2 c orange juice
1/4 c cider vinegar
1 grated zest of 1 orange
1/2 ts ground cinnamon
1/2 ts mace
Instructions
Wash the beets well and cut off the leaves, leaving an inch or so of stem.
Cover with cold water, bring to a boil and simmer, covered until tender,
about 40 minutes. Drain and cover with cool or lukewarm water. When cool
enough to handle, slip off the skins. Cut the beets into slices or chunks.
Peel and cut the carrots into slices or chunks, resemling the beets in size
and
style. Steam or boil in lightly salted water about 5 minutes or until
tender but not soft. Drain.
Combine the ginger, sugar, orange juice, vinegar, orange zest and spices in
a saucepan and bring the mixture to a simmer. Cook until thickened. Simmer
the cooked beets and carrots in this sauce for about 5 minutes.
Note: Alternatively, you may bake the beets in a foil-covered pan for
about an
hour. When cool, slip off the skins. Cut the beets into slices or chunks.
Since I didn't want to waste the beet tops, I sliced the green beet tops
and steamed them and when I combined the sauce with the cooked beets and
carrots, I
also added the steamed beet tops.
This came from the Eat More, Weigh Less book by Dr. Dean Ornish.
Posted by JOHN & LISA DEBOVSKI to the Fatfree
Dig. Vol. 12 Issue 27 Nov. 28, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
1.80
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
[Home] Beingan Bharta--Indian Eggplant [Home]
Title: Beingan Bharta--Indian Eggplant
Yield: 1 Servings
Ingredients
1 lg eggplant
1 green chili - thinly sliced
1 pn asafoetida; (optional)
1 ts mustard seed
2 ts salt
1 md onion; chopped
1 fresh cilantro; chopped-- a
1 healthy amount
1 vegetable oil for frying
Instructions
The eggplant should be grilled first to give the dish a nice smokey flavor.
You can do this either by putting the whole eggplant on an outdoor grill
and turning a couple of times, or you can grill it on a gas range. First
remove the stems and leaves so
they won't burn. Put down some tin foil in the well of the burner to catch
the juice which will come out. Place the metal burner on top and grill the
eggplant directly on it. The outside of the eggplant will burn as the
inside cooks, turn it frequently
. Once cooked, let it cool until you can comfortably handle it. Peel the
skin off--this should be easy because it is burnt, but if a little bit of
skin sticks, that's fine.
Heat about a tablespoon of oil in a frying pan or wok. Don't let it get too
hot, though--because you want the heat on low as you add the mustard seeds.
Let the seeds pop gently in the oil, then add the onion. Fry until
translucent. Add the eggplant, as
afetida, green chili, and salt.
Fry for 5-10 minutes. Add the chopped cilantro about a minute before
serving. Enjoy with flat bread (naan or chapatis) or plain old pita. Yum!
Leslie Providence, RI (thanks to Jeremy - jblum@laser.net)
Posted to recipelu-digest Volume 01 Number 410 by "Diane Geary."
on Dec 28, 1997
[Home] Bengali Panch Phoron (Indian Spice) [Home]
Title: Bengali Panch Phoron (Indian Spice)
Yield: 1 Servings
Ingredients
1 tb cumin seeds
1 tb fennel seeds
1 tb mustard seeds
1 tb nigella seeds
1 tb fenugreek seeds
Instructions
This mix of whole spices comes from Bengal in the east of India,
where it is used to flavor pulses and vegetable dishes. it may be put
into hot oil to perfume it before other ingredients are added, or it
is used to spice the ghee that is poured over a dish of lentils as it
is served.
Mix all the spices together. Stored in an airtight jar, the blend
will keep for 3-4 months.
Source: Jill Norman "The Complete Book of Spices" Viking Studio
Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with
full color photographs of the herbs and spices- whole, mixed, ground.
Recipe By : Jill Norman * Web File 4/97
From: Peggy Morgan Date: 18 May 97 Mastercook
Recipes (Mailing List) ˇ
[Home] Benihana Japanese Fried Rice [Home]
Title: Benihana Japanese Fried Rice
Yield: 1 Servings
Ingredients
4 c cooked converted or
-parboiled rice; (1 cup unco
1 c frozen peas; thawed
2 tb finely grated carrot
2 eggs; beaten
1/2 c diced onion; (1/2 small
-onion)
1 1/2 tb butter
2 tb soy sauce
1 salt
1 pepper
Instructions
1. Cook rice following instructions on package (Bring 2 cups water to a
boil, add rice and a dash of salt, reduce heat and simmer in covered
saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the
refrigerator.
2. Scramble the eggs in a small pan over medium heat. Separate the
scrambled chunks of egg into small pea-size bits while cooking.
3. When rice has cooled to near room temperature, add peas, grated carrot,
scrambled egg and diced onion to the bowl. Carefully toss all of the
ingredients together.
4. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high
heat.
5. When butter has completely melted, dump the bowl of rice and other
ingredients into the pan and add soy sauce plus a dash of salt and pepper.
Cook rice for 6-8 minutes over heat, stirring often.
Serves 4
This fried rice can be prepared ahead of time by cooking the rice, then
adding the peas, carrots and egg plus half of the soy sauce. Keep this
refrigerated until you are ready to fry it in the butter. That's when you
add the salt, pepper and remaining soy sauce.
When 20-year-old Rocky Aoki came to the New York City from Japan with his
wrestling team in 1959 he was convinced it was the land of opportunity.
Just five years later he took $10,000 he had saved plus another $20,000
that he borrowed to open a Benihana steakhouse on the West side of
Manhattan. His concept of bringing the chefs out from the back kitchen to
prepare the food in front of customers on a specially designed hibachi
grill was groundbreaking. The restaurant was such a smashing success that
it paid for itself within six months.
This is a clone recipe for the fried rice at Banihana that is prepared by
chefs with pre-cooked rice on those open hibachi grills.
Busted by: Barbra
Recipe by: Todd Wilbur
Posted to MC-Recipe Digest by Gr8seeksM8@aol.com on Feb 7, 1998
[Home] Benihana'Sr Japanese Fried Rice [Home]
Title: Benihana'Sr Japanese Fried Rice
Yield: 4 Servings
Ingredients
4 c cooked converted or
-parboiled rice
1 c frozen green peas; thawed
2 tb finely grated carrot
2 eggs; beaten
1/2 c diced onion
2 tb soy sauce
Salt and pepper
Instructions
1. Cook rice following instructions on package (Bring 2 cups water to a
boil,
add rice and a dash of salt, reduce heat and simmer in covered saucepan for
20 minutes). Pour rice into a large bowl to let it cool in the
refrigerator.
2. Scramble the eggs in a small pan over medium heat. Separate the
scrambled
chunks of egg into small pea-size bits while cooking.
3. When rice has cooled to near room temperature, add peas, grated carrot,
scrambled egg and diced onion to the bowl. Carefully toss all of the
ingredients together.
4. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high
heat.
5. When butter has completely melted, dump the bowl of rice and other
ingredients into the pan and add soy sauce plus a dash of salt and pepper.
Cook rice for 6 - 8 minutes over heat, stirring often.
TIDBITS: This fried rice can be prepared ahead of time by cooking the rice,
then adding the peas, carrots and egg plus half of the soy sauce. Keep this
refrigerated until you are ready to fry it in the butter. That's when you
add
the salt, pepper and remaining soy sauce.
NOTE: When 20-year-old Rocky Aoki came to the New York City from Japan with
his wrestling team in 1959 he was convinced it was the land of opportunity.
Just five years later he took $10,000 he had saved plus another $20,000
that
he borrowed to open a Benihanar Steakhouse on the West side of Manhattan.
His
concept of bringing the chefs out from the back kitchen to prepare the food
in front of customers on a specially designed hibachi grill was
groundbreaking. The restaurant was such a smashing success that it paid for
itself within six months.
Here's a clone recipe for the fried rice at Banihanar that is prepared by
chefs with pre-cooked rice on those open hibachi grills.
- - - - - - - - - - - - - - - - - - -
Contributor: Top Secret Recipes - http://www.topsecretrecipes.com
Preparation Time: 0:00
[Home] Best Chinese Baby Back Ribs [Home]
Title: Best Chinese Baby Back Ribs
Yield: 4 Servings
Ingredients
1 no ingredients
Instructions
2 pork baby back ribs
1 c hoisin sauce
1/2 c plum sauce
1/3 c oyster sauce
1/4 c red or white wine vinegar
1/4 c honey
2 tb dark soy sauce
2 tb chinese rice wine or dry
-sherry
1 tb Asian chili sauce
1 tb dark sesame oil
1/2 ts five spice powder
1 tb orange zest; grated or
-finely minced
10 garlic; finely minced
1/4 c fresh ginger; finely minced
1/4 c green onion (green & white
-parts); finely minced
Preliminaries: Remove membrane from underside of ribs. Place in
rectangular baking dish.
1. To make sauce, combine all ingredients (except ribs); stir well to
combine.
2. Coat ribs evenly on both sides with marinade. Marinate ribs,
refrigerated, for at least 15 minutes. For more flavor, marinate up to 8
hours.
3. Preheat grill. If using gas grill, heat to 325 degrees. If using
charcoal or wood, prepare fire.
4. Grill ribs 1 hour to 1-1/4 hours, basting with extra sauce (stop basting
15 minutes before removing ribs from grill).
Presentation: Cut into individual ribs. Serve.
Contributor: The Great Rib Book - Carpenter/Sandison
[Home] Bhutte Ki Roti (Nan) Indian Bread [Home]
Title: Bhutte Ki Roti (Nan) Indian Bread
Yield: 8 Servings
Ingredients
3 ears of corn
or 1 1/2 cups kernel corn
2 c all-purpose flour
1/2 c all-purpose flour
3 fresh jalape¤o chilies;
-seeded and minced
1 1/2 ts salt
1 tb oil
Instructions
Using a sharp knife, remove corn from cob. Combine corn with first measure
of flour, chilies, oil and salt in a large bowl. Mix until dough gathers
together. Knead dough in bowl until a heavy, slightly sticky dough forms.
Add remaining flour as necessary.
Divide the dough into 8 pieces. Roll into smooth balls, dusting with flour
to prevent sticking. Cover with plastic. Roll 1 ball out on a lightly
floured surface to a 7 inch round, dusting frequently with flour. Cover
with a kitchen towel. Repeat with remaining dough balls. Do not let bread
rounds touch each other.
Heat griddle or heavy large skillet over high heat until hot; about 3
minutes. Reduce heat to medium-high. Bake breads until spotted brown,
pressing gently with a spatula to ensure even cooking; about 1-1/2 minutes
per side. (Can be prepared 4 days ahead.) Cool. Wrap tightly and
refrigerate. Reheat on hot, dry griddle.
- - - - - - - - - - - - - - - - - -
NOTES : Tortilla-style griddle breads made with fresh corn and jalape¤os.
This bread goes well with any roasted meat. Or, try it with Mexican food in
place of the usual tortillas.
Nutr. Assoc. : 0 0 0 0 26360 0 0
Contributor: Susan Carlisle
Preparation Time: 0:20
[Home] Black Bean Chicken Wings - Chinese-American [Home]
Title: Black Bean Chicken Wings - Chinese-American
Yield: 4
Ingredients
1 no ingredients
Instructions
Mix chicken wing with soy sauce, Shaoxing rice wine, salt, sugar, sesame
oil and cornstarch. Marinate 1 hour, then drain excess marinade and
discard. Heat wok or large frying pan over high heat until it is hot.
Add peanut oil and when it is very hot, add chicken wings. Stir-fry 5
minutes or until chicken begins to brown. Add ginger, garlic, shallots.
scallions and black beans and stir-fry 2 minutes. Pour in soy sauce,
rice wine, salt, pepper and stock. Bring mixture to boil and reduce
heat. Cover and simmer for 15 minutes or until chicken is cooked.
Uncover, bring heat to high and reduce liquid to sauce. Transfer to
large platter and serve at once, garnish with scallions.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: Easy Family Recipes from a Chinese-American Childhood
Converted by MM_Buster v2.0n.
[Home] Black Cod- Chinese Style [Home]
Title: Black Cod, Chinese Style
Yield: 4
Ingredients
1 no ingredients
Instructions
Mix together the soy sauce, honey, sherry and sesame oil in a bowl. Add
the fish and allow to marinate several hours, turning occasionally. Bake
at 350 degrees for about 20 minutes, depending on thickness. Baste the
fish with the marinade once or twice during cooking. The secret to this
dish involves not overcooking it. Comments: My dear friend Mary Young
took me to a restaurant just outside San Francisco. It is called Hong
Kong East Ocean and it is a seafood house. They served this dish and I
was astounded at the richness and clarity of flavor. This recipe is as
close as I can come to theirs. Black cod is very rich, and I am afraid,
rather expensive. On the East Coast it is called sablefish.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: THE FRUGAL GOURMET by Jeff Smith
Converted by MM_Buster v2.0n.
[Home] Black Russian Cocktail [Home]
Title: Black Russian Cocktail
Yield: 1
Ingredients
1 shot vodka
1 shot kahlua
1 ds coke
Instructions
Fill a beaker with ice, add the vodka and kahlua and shake well. Pour
into a glass and top with coke.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Blackfeet Indian Jellied Snake [Home]
Title: Blackfeet Indian Jellied Snake
Yield: 1 Recipe
Ingredients
1 md snake
2 c indian vinegar
1 handful mint
2 fingers coltsfoot salt
Instructions
Cut off the head and skin and take out the intestines. Cut into 1"
pieces. Wash in cold water. Put the vinegar, mint and coltsfoot salt
in some kind of container; put the pieces of snake on top and cover
with cold water. Let stand overnight. Put the container over the hot
coals in the morning and simmer slowly for about 35 minutes.
Remove from the fire and cool. The dish is ready to eat when the
jelly has set.
Source: "Indian Cookin'", compiled by Herb Walker, 1977
[Home] Blue Mountain Coffee Ice Cream [Home]
Title: Blue Mountain Coffee Ice Cream
Yield: 1
Ingredients
50 g instant blue mountain coffee
1 muslin
720 ml double cream
720 ml milk
16 yolks
140 g caster sugar
4 hearts mint
4 dl tia maria sabayon; (see
-recipe)
1 chocolate
Instructions
Wrap the coffee within the muslin and seal tightly. Boil the cream, milk
and coffee and reduce to 220ml. Remove from the heat. Beat the eggs and
sugar until light. Pour the infused milk. Place into a clean pan over a
gentle heat and cook the mixture until it coats the back of a spoon.
Pass through a fine sieve. Freeze the mixture in an ice cream machine
according to the manufacturer's instructions.
Alternatively, pour it into a large freezerproof bowl, cover and freeze
until almost set. Transfer to a food processor and whisk until it is
creamy and all the ice crystals have broken down. Return the mixture to
the bowl, cover and place in the freezer again.
Repeat this process twice, then freeze the ice cream until firm. Ball the
ice cream and pour the Sabayon on it. Garnish with the hearts of mint.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Blue Ribbon Crab Cakes Contain More Crab- Less Fat [Home]
Title: Blue Ribbon Crab Cakes Contain More Crab, Less Fat
Yield: 1
Ingredients
1 lb jumbo lump crab meat
1/2 c frozen egg substitute;
-thawed
1/4 c reduced-fat;
-(mayonnaise-type)
1 ; salad dressing
1 tb liquid buttery spread
1/2 ts old bay seasoning; up to 1,
-up to
1/2 ts natures season
1/2 ts creole seasoning; up to 1,
-up to
1/2 ts garlic powder
1/2 ts celery powder
1/2 ts blackening seasoning
1/2 ts mrs. dash seasoning blend;
-up to 1, up to
1/4 c crushed flavored crackers
1 butter-flavored cooking
-spray
Instructions
Clean crab meat to remove all the shell.
Prepare a batter using egg substitute, salad dressing, buttery spread, and
remaining seasonings. Stir well.
Place crab meat into the batter and stir to coat on all sides. Add
crushed crackers to the mixture and gently stir. Press the mixture into 2
1/2 - 3 inch cakes, about 1/2 inch thick. Place the cakes onto a dish and
freeze for about 15 - 20 minutes.
Just prior to removing the cakes from the freezer, generously spray a
non-stick skillet with cooking spray and place over medium heat. Place
the cakes into the skillet and saute for 3 - 5 minutes or until
well-toasted.
Turn the crab cakes carefully while cooking. When golden brown, remove
from the skillet and serve piping hot. Makes 8 crab cakes.
Converted by MC_Buster.
Per serving: 201 Calories (kcal); 13g Total Fat; (60% calories from fat);
14g Protein; 6g Carbohydrate; 2mg Cholesterol; 347mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Blueberry Baked Indian Pudding [Home]
Title: Blueberry Baked Indian Pudding
Yield: 4 Servings
Ingredients
1 c Fresh or frozen blueberries
(or 1/2 cup dried
-blueberries)
2 c Skim milk
1/4 c Sugar
1/4 c Stone-ground white cornmeal
1 lg Egg; lightly beaten
1 ts Grated orange zest
1/2 ts Ground ginger
1/4 ts Ground cinnamon
1/2 ts Salt
1/4 c Light molasses
1/4 c Packed brown sugar
Instructions
Preheat the oven to 300 degrees. Lightly grease a 1 1/2-quart baking dish
or coat with nonstick spray. Pour the blueberries into the pan and spread
them out evenly.
In a heavy saucepan, mix the milk with the sugar. Place over medium-high
heat and stir until the milk is simmering; gradually sprinkle in the
cornmeal and whisk until smooth.
In a small bowl, whisk the egg, orange zest, ginger, cinnamon, salt,
molasses, and brown sugar together. Whisk in a small amount of the
cornmeal mixture. Return the whole mixture to the saucepan and stir to
blend. Pour the mixture into the prepared baking dish over the berries.
Bake for 45 to 55 minutes, or until a knife inserted into the center comes
out clean.
This recipe yields 4 servings.
Content per Serving:
calories .. 256 .. (15% calories from fat) total fat .. 1.75 g
dietary fiber .. 1.61 g cholesterol .. 55.2 mg sodium ..
90.1 mg
Comments: This simple, earthy pudding, a perfect ending to an autumn meal,
is usually served with plain vanilla ice cream. Nonfat yogurt or light
ice cream keeps it within the boundaries of 30 percent of calories or less
from fat. This is wonderful made with fresh wild blueberries, but when
they're not available, you can use dried or frozen blueberries.
Recipe Source:
BEATRICE OJAKANGAS' LIGHT & EASY BAKING by Beatrice Ojakangas (c) 1996
Clarkson Potter Publishers, New York, NY - 226 pages - $25.00
As reprinted in the Sep/Oct, 1997 issue of Cookbook Digest
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
11-02-1997
- - - - - - - - - - - - - - - - - -
Contributor: Beatrice Ojakangas
Preparation Time: 0:00
[Home] Blueberry Mountain Cheesecake - Healthy Exchanges [Home]
Title: Blueberry Mountain Cheesecake - Healthy Exchanges
Yield: 1
Ingredients
2 pk philadelphia fat-free cream
-cheese; (8-ounce)
1 pk jell-o sugar-free instant
-vanilla p; udding, (4-servi
1 ; mix
2/3 c carnation nonfat dry milk
-powder
1 c diet mountain dew
3/4 c cool whip lite
1 1/2 ts coconut extract
1 keebler butter-flavored
-piecrust; (6-ounce)
1/2 c blueberry spreadable fruit
-spread
2 tb flaked coconut
Instructions
In a large bowl, stir cream cheese with a spoon until soft. Add dry
pudding mix, dry milk powder, and Diet Mountain Dew. Mix well, using a
wire whisk. Blend in 1/4 cup Cool Whip Lite and 1 teaspoon coconut
extract. Pour mixture into piecrust. Refrigerate for about 15 minutes.
In a small bowl, combine blueberry spreadable fruit, remaining 1/2
teaspoon coconut extract, and remaining 1/2 cup Cool Whip Lite. Spread
blueberry mixture evenly over cheesecake filling. Sprinkle coconut evenly
over top. Refrigerate until ready to serve.
HINT: Diet 7UP, Diet Slice, or even plain water can be used in place of
the Diet Mountain Dew.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Blushing Peach Cocktail [Home]
Title: Blushing Peach Cocktail
Yield: 6
Ingredients
3 c raspberry juice; chilled
3 c peach nectar; chilled
1 peach slices and fresh
-raspberries; for, for garni
Instructions
6 SERVINGS VEGAN
The striking color of this drink hints at its deep flavor.
In large pitcher, mix juices. Pour into glasses over ice. Garnish each
glass with peach slice and raspberry if desired.
PER 0-OZ. SERVING: 130 CAL.; 1G PROT.; 0 TOTAL FAT (0 SAT. FAT); 33G
CARB.; 0 CHOL.; 30MG SOD.; 0 FIBER.
Converted by MC_Buster.
By Kathleen on Jun 25, 1999.
Per serving: 117 Calories (kcal); trace Total Fat; (0% calories from fat);
trace Protein; 31g Carbohydrate; 0mg Cholesterol; 22mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: Vegetarian Times, October 1997, page 52
Converted by MM_Buster v2.0n.
[Home] Bobby'S Mama'S Kal Bi Ribs (Korean Bbq Ribs) [Home]
Title: Bobby'S Mama'S Kal Bi Ribs (Korean Bbq Ribs)
Yield: 4 Servings
Ingredients
4 lb short ribs (up to 5)
1/2 c shoyu; (soy sauce)
2 tb honey
2 tb toasted sesame seeds (up to
-3)
1/8 ts dried red pepper
3 cloves garlic; minced (up to
- 4)
1/2 c green onions; chopped
1 piece fresh ginger root;
-grated, 1x1/2
1 tb sesame oil (up to 2)
1 ds pepper
Instructions
Kal Bi Ribs Combine all ingredients except ribs. Mix well. Add ribs and
marinate for several hours (overnight is best). Turn a few times. Broil on
hibachi until well browned (3 or 4 minutes on each side). Enjoy! Me ke
aloha, Mary Spero
Recipe by: Bobby Lee
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on Sep 18, 1997
[Home] Boiled Shrimp With Thaified Cocktail Sauce [Home]
Title: Boiled Shrimp With Thaified Cocktail Sauce
Yield: 1 Serving
Ingredients
2 Lbs. Large Shrimp, Boiled;
-peeled & deveined
1 Jar Cocktail Sauce; (about
-6-8 oz.)
3 Tbsp. Fresh Squeezed Lime
-Juice
1 Tsp. Red Chili Paste With
-Garlic; * see note
1 Tsp. Chopped Cilantro
Instructions
Mix all the sauce ingredients and serve as a dipping sauce
for the shrimp.
Serves 10-20 as one of a few snacks/appetizers before a dinner.
*Available at Asian markets.
NOTES: I made this up to have as another snack right when people
arrived. We bought the shrimp already prepared and I just jazzed
up some cocktail sauce. They were good, aparently--they were gone
before my wife and I could try any
- - - - - - - - - - - - - - - - - -
Contributor: NURPPL@NURSE.EMORY.EDU
Preparation Time: 0:00
[Home] Bok Choy & Chinese Mushrooms [Home]
Title: Bok Choy & Chinese Mushrooms
Yield: 1
Ingredients
1 1/2 c vegetarian chicken-flavored
-broth
5 shitake mushrooms; cut to
-1/2 inch
1 ; pieces (rehydrated
1 ; or fresh, no stems)
5 button or straw mushrooms;
-cut if necessary
1 green onion; sliced thin
1 lg clove fresh garlic; minced
-or pressed
1 fresh ginger; minced or
-pressed
1 ; (1-inch square)
4 c chopped bok choy or
4 baby bok choy; quartered
2 tb corn starch; (mixed with 1/4
- cup
1 ; cool water)
Instructions
Pour broth into skillet. Add half the scallions, the garlic and the ginger.
"Sautee" for a few minutes, then add the mushrooms.
Steam the bok choy in the microwave (2 1/2-3 minutes, checking and tossing
every minute) or in a steamer.
Thicken the broth with corn starch. Make it slightly thicker than you want
the
sauce to be, since the moisture from the boy choy will thin it a bit.
Toss in the bok choy and mix. Serve over steamed rice (or your favorite
grain)
Per serving: 26 Calories (kcal); trace Total Fat; (6% calories from fat);
1g Protein; 6g Carbohydrate; 0mg Cholesterol; 6mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: sally charette
Converted by MM_Buster v2.0n.
[Home] Braised Bean Curd With Pork - Chinese-American [Home]
Title: Braised Bean Curd With Pork - Chinese-American
Yield: 4
Ingredients
1 no ingredients
Instructions
Heat wok/pan over high heat until hot Add oil and when slightly smoking
add garlic and stir-fry 20 seconds. Add pork and stir -fry 8 minutes.
Add whole bean sauce, soy sauce, rice wine, and salt and continue
cooking for 30 seconds. Add stock, gently slide bean curd, run the heat
down and cook gently for 3 minutes. Stir cornstarch mixture to thicken
slightly and cook for another minute. Ladle mixture into serving bowl
and serve at once.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: Easy Family Recipes from a Chinese-American Childhood
Converted by MM_Buster v2.0n.
[Home] Braised Chinese Cabbage With Shrimps-Northeast China Style [Home]
Title: Braised Chinese Cabbage With Shrimps,Northeast China Style
Yield: 1 Servings
Ingredients
9 oz chinese cabbage(bok choy)
5 oz vegetable oil
1/2 ts scallions; shredded
1/4 ts fresh ginger; shredded
4 ts dried shrimps; soaked
2 fresh or canned mushrooms;
-sliced
1 carrot; sliced thinly
5 oz clear stock
2 ts salt; or to taste
1 ts soy sauce
1/8 ts ground sichuan peppercorn
2 tb cornstarch (cornflour)
-dissolved in
2 tb water
1/4 ts sesame oil
1/4 ts msg
Instructions
1. Wash the cabbage, drain well, and cut into1/2 inch by 1 inch pieces.
2. Heat 3 tbps of the oil in a wok until the surface ripples. Add the
cabbage and stir-fry for 1 minute. Remove and set aside. Heat 7 tbsp of the
oil. Add the scallions and ginger and stir-fry until fragrant. Add the
cabbage, shrimps, mushroom and carrot. Pour in the stock and bring to a
boil. Add the salt, soy sauce, and ground peppercorn. When the stock has
been almost reduced, add the MSG and the cornstarch-water mixture. Cook,
stirring, until thickened slightly. Add the sesame oil, remove, and serve.
Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland
on Nov 09, 1997
[Home] Braised Chinese Cabbage [Home]
Title: Braised Chinese Cabbage
Yield: 4 Servings
Ingredients
2 lb napa (or celery) cabbage
1 ts salt
8 chinese jyo black mushrooms
1 tb dried shrimp
1/4 c sichuan preserved mustard
-green
1 tb peanut oil
1 c chicken stock
1/4 ts salt
1 tb sherry
1/2 ts sugar
1 ts thin soy sauce
1 cornstarch paste
1 tb rendered chicken fat
Instructions
Preparation: Wash & soak Chinese mushrooms & dried shrimp in warm water
for 1 hour until soft. Mince shrimp. Remove hard stem from mushrooms.
Wash & thinly slice mustard green. Separate cabbage leaves; blanch in
salted boiling water for 30 seconds; drain; slice into 2" sections. In a
bowl, combine stock, salt, sherry, sugar & soy sauce; reserve. Render
chicken fat in small saucepan at medium heat; discard pieces of fat; keep
oil hot. Braising: Heat peanut oil in wok until hot but not smoking.
Stir-fry mushrooms, shrimp & mustard green for 15 seconds. Add cabbage;
stir-fry for 1 minute. Add stock mixture; bring to boil. Reduce heat,
cover wok, & simmer for 10 minutes, reducing liquid by half; add more stock
if needed. Turn up heat; add enough cornstarch paste to make light sauce.
Swirl in hot chicken oil. Serve. Note: Cabbage leaves should become
transparent, but avoid overcooking; they should be soft but not wilted.
Serves 4
[Home] Braised Chinese Eggplant With Sun Dried Tomatoes [Home]
Title: Braised Chinese Eggplant With Sun Dried Tomatoes
Yield: 1
Ingredients
1 lb chinese eggplant; (about 4)
3 tb olive oil
3 garlic cloves; minced
1 jalapeno pepper; finely
-chopped
1/4 c sun dried tomatoes; diced
2 tb soy sauce
1 tb balsamic vinegar
1 ts sugar
1 sm tomato; peeled
1 seeded and diced
1 tb chopped fresh cilantro
-leaves
Instructions
Remove the stem end of each eggplant, cut each eggplant in half lengthwise,
and slice each on the diagonal into 1/4 inch thick.
Heat the oil in a large skillet. Add the garlic and jalapeno pepper and
cook
over high heat until the garlic is soft. Add the sun-dried tomatoes and
eggplant. Turn the heat to medium. Cook and stir for about 5 minutes until
the
eggplant is tender. Add the soy sauce, vinegar and sugar to the skilled.
Cook
until the liquid is absorbed. Add tomato and cilantro. Stir to combine.
Remove
from the heat.
**This popular dish is always made with garlic, vinegar and soy sauce. It
is
great to serve cold on crisp baguettes, in a sandwich, or as a vegetable
side
dish.
http://www.pbs.org/regina/recipes2 Episode 406. The following recipes were
presented in this episode: Vegetarian Spring Rolls with Mango Salsa and
Pineapple Coriander Sauce, Braised Chinese Eggplant with Sun Dried
Tomatoes,
and Veggie Philly Cheese.
Per serving: 439 Calories (kcal); 41g Total Fat; (81% calories from fat);
4g Protein; 18g Carbohydrate; 0mg Cholesterol; 2070mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8
Fat; 1/2 Other Carbohydrates
Recipe by: Regina's Vegetarian Table: Episode 406
Converted by MM_Buster v2.0n.
[Home] Braised Chinese Lettuce And Chestnuts [Home]
Title: Braised Chinese Lettuce And Chestnuts
Yield: 6 Servings
Ingredients
2 or
3 dried scallops
15 chestnuts
1 lb chinese lettuce
1 or
2 tb oil
1 c stock
1/2 ts salt
1 ts cornstarch
2 tb water
Instructions
1. Soak dried scallops.
2. Shell chestnuts. Cut Chinese lettuce in 2-inch cubes and blanch. Shred
scallops.
3. Heat oil. Add lettuce and stir-fry to coat with oil.
4. Add stock, salt, scallops and chestnuts. Bring to a boil; then simmer,
covered, until chestnuts are soft (about 20 minutes).
5. Blend cornstarch and cold water to a paste; then stir in to thicken.
Serve hot in a deep bowl. VARIATION: In step 3, add with the lettuce, dried
mushrooms (soaked), sliced.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Braised Chinese Lettuce And Dried Shrimp [Home]
Title: Braised Chinese Lettuce And Dried Shrimp
Yield: 6 Servings
Ingredients
10 dried shrimp
4 dried black mushrooms
1 lb chinese lettuce
6 c water
2 tb oil
1/2 ts salt
1 c mushroom-soaking liquid
2 tb soy sauce
1 ts sugar
Instructions
1. Separately soak dried shrimp and dried mushrooms. Reserve
mushroom-soaking liquid.
2. Cut lettuce in 2-inch cubes. Bring water to a boil. Blanch lettuce 1 to
2 minutes, then drain.
3. Heat oil. Add shrimp and stir-frv 2 minutes. Add lettuce; stir-fry to
coat with oil. Then sprlnkle with salt.
4. Add mushroom liquid. Bring to boil; then simmer, covered, 10 minutes.
5. Add soaked mushrooms, soy sauce and sugar. Simmer, covered, 10 minutes
more. VARIATIONS:
1. In step 3, after stir-frying the lettuce, add 1/8 cup bamboo shoots,
sliced; stir-fry 1 minute more. Then sprinkle with salt.
2. In step 5, also add 1 sweet red pepper, sliced or diced.
3. After step 5, thicken sauce with a cornstarch paste made of 1/2
tablespoon cornstarch and 2 tablespoons cold water.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Braised Hand Of Pork With Rice And Oriental Flavours [Home]
Title: Braised Hand Of Pork With Rice And Oriental Flavours
Yield: 6
Ingredients
3 lb hand of pork with the
-trotter left; on
----------------------------MARINADE----------------------------------
2 tb soy sauce
1 tb rice vinegar or sherry
-vinegar
1 tb toasted sesame oil
2 tb szechuan pepper; crushed
1 ts five spice powder
2 ts finely-grated fresh ginger
1 ts molasses or dark muscovado
-sugar; (1 to 2)
------------------------------SAUCE-----------------------------------
1/8 pt water or stock
2 star anise pods
4 cloves
1 onions; peeled and thinly
1 (1 to 2)
1 ; sliced
1 piece dried tangerine peel;
-soaked and finely
1 ; shredded
8 dried chinese mushrooms;
-soaked and sliced
1 lemongrass stalk; split down
- the
1 ; middle
------------------------------RICE------------------------------------
1 lb jasmine or thai fragrant
-rice
2 pt water or stock
2 tb fresh coriander; chopped (2
-to 3)
3 spring onions or garlic
-chives; chopped (3 to 4)
Instructions
Mix all the marinade ingredients, rub well into the pork and leave it in
the fridge overnight, or for a few hours, or cook it straight away. Put
it in a deep casserole with the sauce ingredients and any remaining
marinade. Preheat the oven to 150C/300F/gas2.
Cover the casserole with a lid and cook for about 2 hours in the lower
half of the oven. Remove the lid and add the rice ingredients.
Stir in the rice, bring to the boil on top of the stove then put the
casserole back in the oven for a further 45-60 minutes. Add more liquid
if necessary. The dish should be quite moist and sticky and will not
spoil if left a little longer in the oven.
Serve from the casserole.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Braised Oxtail In Red Wine [Home]
Title: Braised Oxtail In Red Wine
Yield: 1
Ingredients
2 kg oxtail; jointed (4 small
1 ; oxtails)
2 tb plain flour
2 tb olive oil
12 whole brown shallots; peeled
1/2 bottle red wine
1 water or beef stock
1/4 c port
1 few cloves
1 freshly milled black pepper
1 orange; (peel only)
Instructions
Trim as much fat as you can from the oxtails using a small sharp knife.
Toss
oxtails in flour, firming it on well. Heat oil in a large frying pan then
brown with oxtails slowly. Transfer these to a baking dish or casserole.
Add
shallots, red wine and sufficient beef stock or water to completely cover
the
meat. Add port, cloves and some freshly milled black pepper. Pare a thin
strip
of peel from the orange using a potato peeler and tuck this into the meat.
Cover tightly with a lid or with foil and bake slowly for about 3 to 4
hours,
or until oxtail is meltingly tender. Replace any liquid as it evaporates to
ensure that the meat is completely covered (otherwise it will dry out).
When
cooked, skim away any fat (it is better, however to refrigerate this
casserole
overnight so the fat rises and is easy to remove). When ready to serve,
reheat
and boil liquid rapidly to reduce and thicken slightly. Season to taste
with
salt and serve with hot boiled long grain white or brown rice or with
buttered
noodles, couscous or with mashed potatoes. Serves 6
Converted by MC_Buster.
Per serving: 311 Calories (kcal); 27g Total Fat; (78% calories from fat);
1g Protein; 16g Carbohydrate; 0mg Cholesterol; 10mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 5 1/2
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Braised Oxtail With Cinnamon [Home]
Title: Braised Oxtail With Cinnamon
Yield: 1
Ingredients
2 oxtails cut into pieces
2 tb seasoned flour
1 butter
1 onion
2 sticks celery
2 md carrots
150 ml ruby port
1 bottle red wine; (full
-bodied rhone
1 ; is good)
3 sticks cinnamon; broken into
- pieces
3 bayleaves
2 ts black peppercorns
5 sprigs thyme; up to 6
1 salt and fresh ground black
-pepper
1 strip orange zest
1 1/4 l rich beef stock
Instructions
Preheat oven to 150C/gas 2. Trim oxtail pieces of excess fat and wash the
meat. Toss in seasoned flour and shake off any excess. Melt some butter
in a heavy bottomed pan or frying pan. Add oxtail - sear brown on all
sides. Remove oxtail with slotted spoon to deep ovenproof casserole.
Peel and roughly chop vegetables, add to pan and brown in butter. Add
vegetables to oxtail in casserole. Add port to pan. Reduce until sticky,
stirring constantly to scrape up crusty meat sediment from pan.
Gradually add wine to pan and bring to the boil. Boil hard for about 10
minutes to drive off alcohol. Add stock, cinnamon, bay. peppercorns,
thyme, salt & pepper. Return to boil. Add to oxtail casserole.
Cover with lid and cook in pre-heated oven for 31/2-4 hours, until meat is
falling from bones.
Remove oxtail from casserole with slotted spoon and keep hot. Strain
casserole juices into clean pan, pressing vegetables well with back of
ladle or draining spoon to extract all possible flavour. At this point
the casserole could be refrigerated overnight to allow fat to solidify,
and then be removed. Re-heat oxtail and sauce.
Bring sauce to boil and season to taste. Skin off as much fat as
possible. Sauce should be deep in colour, rich and unctuous.
Serve oxtail with sauce poured over and with mashed potatoes.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights
reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
[Home] Braised Oxtails Cabbage Leaves & Mashed Potatoes (Dj Ja) [Home]
Title: Braised Oxtails Cabbage Leaves & Mashed Potatoes (Dj/Ja)
Yield: 1
Ingredients
4 lb oxtails; cut 2 inches thick
1 salt and freshly ground blac
- k pepp; er
2 c diced onion
1 c diced carrot
1/2 c diced peeled celery
6 cl garlic; coarsely chopped
1 tb chopped fresh thyme leaves
1 tb chopped fresh sage leaves
1 ts ground cumin
1 ts ground coriander
3 bay leaves
2 c canned plum tomatoes with
-their jui; ces
2 c red wine
2 tb capers; , rinsed and dried
8 lg cabbage leaves; blanched in
-salted
1 ; w
1/2 c bread crumbs
1/4 c parmesan cheese
2 tb chopped parsley
4 italian; parsley sprigs
4 pepperoncini; thinly sliced
-and
1 ; se
Instructions
Recipe by: CHEF DU JOUR JODY ADAMS SHOW #DJ9329 Preheat oven to 325
degrees. Heat a large casserole dish with 1/8-inch oil over medium high
heat. Season the oxtails with salt and pepper and sear on all sides in
the casserole. Transfer the oxtails to plate and add the onions, carrots,
celery and garlic to the pan and cook until they start to caramelize. Add
the herbs and spices, and return the oxtails to the pan. Add the
tomatoes, wine and capers and bring to a boil. There should be just
enough liquid to come halfway up the oxtails. Ad water if necessary.
Cover with a piece of foil and then with a lid and braise in the oven 4
hou Add more water during the braising if the juices reduce too much. The
oxtails are done whe the meat is falling off the bones. When cool enough
to handle, strip the meat off the bones. Discard excess fat and grizzle.
Chop the meat. Strain 1 cup vegetables out of the sauce and mix th
vegetables with the meat. Add the crumbs, cheese and parsley and mix
well. Season with salt and pepper. Remove the tough part of the stems in
the cabbage leaves. Season leaves with salt and pepper. Distribute the
stuffing evenly among the leaves. Roll up the leaves into a sausage
shape, completely enclosing the stuffing. Arrange the cabbage leaves in a
gratin t holds them snugly. Pour the juices, thinned with water if
necessary, around the rolls. Sprinkle with Parmesan cheese. Bake a 375
degrees 30 minutes or until heated through and golden on top. Serve on
mashed potatoes garnished with parsley sprigs and sliced Pepperoncini.
Yield: 4 servings
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Braised Red Bean Curd Chicken - Chinese-American [Home]
Title: Braised Red Bean Curd Chicken - Chinese-American
Yield: 4
Ingredients
1 no ingredients
Instructions
Mix cut chicken with rice wine, soy sauce, sesame oil and cornstarch.
Set aside. Heat wok/pan over high heat until it is hot. Add peanut oil
and when it is very hot and slightly smoking, toss in chicken pieces and
str-fry for 5 minutes, until they are lightly browned. Drain off all
excess fat and oil. Add ginger and bean curd, mix well, and stir-fry for
2 minutes. Add potatoes and stir-fry 2 minutes. Add salt, pepper and
five-spice powder. Add chicken stock, rice wine, soy sauce and sesame
oil and sprinkle in sugar. Mix well and bring mixture to simmer. Reduce
heat to low, cover and cook for 20 minutes. Serve at once, or
refrigerate and reheat.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: Easy Family Recipes from a Chinese-American Childhood
Converted by MM_Buster v2.0n.
[Home] Broccoli Oriental [Home]
Title: Broccoli Oriental
Yield: 6 Servings
Ingredients
1 bn broccoli
4 carrots; in strips
2 onions; slivered
1 c waterchestnuts, canned;
-sliced
2 ts soy sauce
Instructions
Saute onions, add the rest. Cover and cook 10-15 min., adding more water
if
needed.
- - - - - - - - - - - - - - - - - -
Per serving: 44 Calories; less than one gram Fat (4% calories from fat); 2g
Protein; 10g Carbohydrate; 0mg Cholesterol; 296mg Sodium
Contributor: My files
Preparation Time: 0:00
[Home] Broccoli With Chinese Sausage [Home]
Title: Broccoli With Chinese Sausage
Yield: 1
Ingredients
6 links of chinese sausage
2 tb peanut oil
1 sl fresh ginger; (1/4-inch)
1/2 ts salt
1 bn broccoli; cut into 1
-1/2-inch
1 ; florets and the
1 ; stems reserved for
1 ; another use
1 tb dry white wine
Instructions
In a metal pie plate or heatproof flat dish set on a round metal rack in a
wok or in a steamer steam the sausage, covered, over boiling water for 20
minutes, transfer it with tongs to a cutting board, and cut it diagonally
into 1/8-inch-thick slices. Mound the sausage in a large shallow serving
dish and keep it warm, covered, in a preheated 250 degree oven.
In a heated wok heat the oil with the ginger and salt over high heat until
the oil just begins to smoke, add the broccoli, and stir-fry the mixture
for 2 minutes. Drizzle the wine around the edge of the wok, stir-fry the
mixture for 1 minute, or until the broccoli is bright green and
crisp-tender, and transfer it to the dish, arranging it around the
sausage.
Yield: 6 servings as part of a Chinese banquet
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9279
Converted by MM_Buster v2.0l.
[Home] Broiled Oriental Swordfish [Home]
Title: Broiled Oriental Swordfish
Yield: 6 Servings
Ingredients
2 tb fresh lemon juice
2 tb soy sauce
1 tb olive oil
1 tb fresh minced ginger
1/2 lb swordfish steak cut 1 1/4 to
- 1 1/2; inch thick
1 vegetable oil for broiling
-dish
1 scallion thin sliced on the
-diagona; l for garnish
1 lemon cut in half for
-garnish
Instructions
Combine lemon juice, soy sauce, olive oil, ginger and garlic in a
bowl. MArinate swordfish in the mixture for 1 hour in refrigerator,
turning occasionally. Remove from marinade and scrape off any ginger
or garlic that may cling. Strain marinade, reserving liquid. Preheat
broiler. Place swordfish 4 inches from heat source on a lightly
oiled, flat broiling dish. Don't place fish directly on broiling
rack, which can break it apart. Brushing with reserved marinade,
broil fish to desired degree of doneness, 4 5 minutes per side. Don't
overcook. Sprinkle with scallion and garnish with lemon halves. Serve
immediately.
[Home] Broiled Oriental Turkey Slices [Home]
Title: Broiled Oriental Turkey Slices
Yield: 4
Ingredients
1 lb turkey breast slices
3 tb soy sauce
3 tb honey
1 tb lemon juice
1 tb vegetable oil
1 ts finely chopped gingerroot
-or 1/4 t; s ground ginger
2 green onions (with tops); sl
2 cl garlic; crushed
Instructions
Mix all ingredients in glass bowl or plastic bag. Cover bowl or seal bag
tightly. Refrigerate at least 4 hours. Remove turkey slices.Set oven
control to broil. Place turkey on rack in broiler pan. Place broiler pan
so
top of turkey is 4 inches from heat. Broil turkey about 7 minutes,
turning
once.4 SERVINGS; 225 CALORIES PER SERVING.
Per serving: 1509 Calories (kcal); 56g Total Fat; (31% calories from fat);
38g Protein; 233g Carbohydrate; 47mg Cholesterol; 13979mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 4 1/2 Vegetable; 1/2
Fruit; 11 Fat; 14 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Brussel Sprout Oriental [Home]
Title: Brussel Sprout Oriental
Yield: 6 Servings
Ingredients
2 lb brussel sprouts; washed
1 water, salted
1 ts soy sauce
1/2 ts seasoned salt
1 tb butter (or marg.)
5 oz water chestnuts; drain/slice
Instructions
Simmer brussel sprouts, covered, in a small amount of salted water for
about 8 to 10 minutes or until tender; drain. Add other ingredients
and heat. Serve hot. Food Exchange per serving: 1 VEGETABLE EXCHANGE
SOURCE: Southern Living Magazine, sometime in 1973. Typed for you by
Nancy Coleman.
[Home] Brussel Sprouts Oriental [Home]
Title: Brussel Sprouts Oriental
Yield: 6 Servings
Ingredients
2 lb brussel sprouts
1 salt to taste
1 ts soy sauce
1/2 ts seasoned salt
1 tb butter
1 cn (5-oz) water chestnuts;
-sliced
Instructions
Combine all ingredients in small amount of water in saucepan. Simmer until
sprouts are done.
MRS HARRY WOOD (TOOBY)
GREERS FERRY, AR
From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Bubble Gum Cocktail [Home]
Title: Bubble Gum Cocktail
Yield: 1
Ingredients
1 shot orange liqueur
1 shot cherry liqueur
1 shot flavoured vodkas
1 pineapple juice
Instructions
BBQFill a shaker with ice then add the orange and cherry liqueur,
flavoured vodka and top up with pineapple juice.
Place the lid of the shaker on top and shake well, pour in a glass and
serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Buffalo Wings Oriental [Home]
Title: Buffalo Wings Oriental
Yield: 3 Servings
Ingredients
2 1/2 lb chicken wings
2 garlic cloves - minced
1/4 c soya sauce
1/2 c honey
1/4 c sherry
2 ts vinegar
1 tb sesame oil
1/4 c chili ginger sauce
2 tb sesame seeds
1 oil - for deep frying
Instructions
In a large bowl mix together garlic, soya sauce, honey, sherry,
vinegar, sesame oil and chili ginger sauce. Add wings, stir and
marinate for 1 hour at room temperature.
Preheat broiler, making sure the top rack is 6 inches from the
broiler. Place wings on broiler pan and broil 6 minutes. Remove
wings from oven and turn pieces over. Baste with remaining marinade
and sprinkle sesame seeds on top of wings. Broil for an additional 6
minutes. Serve.
Calories per serving: Number of Servings: 2
Fat grams per serving: Approx. Cook Time: :12
Cholesterol per serving: Marks: E
[Home] Bug Tails In A Lime & Chilli Butter Sauce [Home]
Title: Bug Tails In A Lime & Chilli Butter Sauce
Yield: 1
Ingredients
18 bug tails; meat only
20 g butter
40 ml olive oil
2 cloves garlic; minced
1 birdseye chilli; minced
1 salt and pepper to taste
1 assorted greens such as snow
- pea sh; oots
1 ; and baby spinach or rocke
1 birdseye chilli; finely
-chopped
1 lime leaf; crushed
100 ml fresh lime juice
100 ml white wine
250 g butter; diced small and
1 ; room temperature,
1 ; extra
1 salt and pepper.
Instructions
First, make the sauce. In a saucepan combine the chilli, lime leaf, lime
juice, white wine and some salt and pepper. Bring to the boil and simmer
for a
few minutes until the mixture reduces a little. Remove from the heat and
whisk
in the butter, a few pieces at a time, until the butter has been
incorporated.
Add salt and pepper to taste and keep in a warm area, do not re-boil.
Now prepare the shellfish. Heat oil and butter in a hot pan and add the
garlic
and chilli and saut, for a moment or two. Add the bug meat or shellfish of
your choice and toss until covered in butter. Turn heat down a little and
move
bug meat around the pan until cooked. 3-5 minutes. If using prawns, cook
until
bright orange, about 2 minutes.
Wash and dry the salad leaves and arrange on a plate with the shellfish.
Drizzle with the sauce and serve immediately.
Converted by MC_Buster.
Per serving: 2364 Calories (kcal); 256g Total Fat; (97% calories from fat);
3g Protein; 12g Carbohydrate; 591mg Cholesterol; 2237mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 51
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Bugogi - Korean Beef Dish [Home]
Title: Bugogi - Korean Beef Dish
Yield: 4 Servings
Ingredients
1 lb beef tenderloin, sliced very
- thin
2 cloves fresh garlic, crushed
2 tb granulated sugar
1 tb sesame oil
1 black pepper good sprinkling
1 roasted sesame seeds (also a
- good s; prinkling)
1 green onion, finely chopped
2 tb soy sauce
3 tb water
Instructions
In a glass or plastic bowl, mix everything together. Cover and
refrigerate for 1-2 days. (You can cook immediately, but of course,
it won't taste as good.
:-) )
In a skillet, heat a tablespoon of vegetable oil over medium-high to
high heat. Cook the beef slices, turning until meat reaches desired
degree of doneness (about 1-2 minutes).
Serve with rice and green vegetables.
NOTES: The recipe says 'serves four,' but then again, I ate a batch
of this myself without complaining too much. I guess it depends on
how hungry you are and what else you're serving. ;-)
I also usually omit the sesame seeds, since neither my SO nor I like
them. Hasn't killed me yet.
I got this recipe from the Atlanta Journal/Constitution, near
Christmas (it was part of a list of dishes that the paper's
contributors served at their own Christmas dinners; they had a Cuban
writer, someone Russian, etc. I do not recall the name of the South
Korean woman whose recipe this is, alas).
~-Lance
[Home] Bul Gogi (Korean Marinated Beef) [Home]
Title: Bul Gogi (Korean Marinated Beef)
Yield: 1 Servings
Ingredients
1 lb beef; sliced thin
1 marinade:
1/2 c soy sauce
1 1/2 tb sugar
3 cloves garlic, crushed or
1 sliced thinly
2 scallions, chopped thinly
1 ts grated fresh ginger
1 tb sesame oil
2 ts toasted sesame seeds
1 red pepper to taste.
Instructions
Marinate the beef in the sauce for about an hour (some people do it
overnight, but this seems to be overkill to me!)
To cook, the ideal things is to use a Korean bul-gogi grill. That
failing, a hibachi is okay but you lose the juice. You can also do
it under the broiler in the oven, which is a solution a lot of my
korean friends used at home.
Serve with short grain rice, bean sprouts, and kim chee.
bbeer@u.washington.edu (Bob Beer) posted to Rec.food.recipes From the
Chile-Heads Recipe Collection URL:
http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
[Home] Bul Kogi (Korean Barbecue) [Home]
Title: Bul Kogi (Korean Barbecue)
Yield: 6 Servings
Ingredients
5 lb beef short ribs
2 garlic cloves; crushed
1/4 c sesame seeds toasted and
-crushed
1 c finely chopped green onions
1 ts pepper
1 ts sesame oil
2 c soy sauce
1 c sugar
1/4 c oil
Instructions
Place short ribs in bowl. Add garlic, sesame seeds, green onions,
pepper, sesame oil, soy sauce, sugar and oil and toss to coat meat
well. Cover and let stand at room temperature 2 hours. Barbecue over
coals or run under broiler, turning and basting often with marinade
until meat is tender.
Created by: Wailea Steak House, Hawaii
(C) 1992 The Los Angeles Times
Title: Bulger Oriental
Yield: 6 Servings
Ingredients
1 c bulger wheat
1 c water
1/4 c olive oil
1/4 c lemon juice
2 ts low sodium soy sauce
1 c diced tomato
1 c diced japanese cucumber
1/2 c chopped green onions
1/2 c chopped chinese parsley
1 lettuce
1 c plain yogurt
Instructions
In a saucepan, combine bulger and water; cover and bring to a boil.
Lower heat and simmer for 5 minutes. Remove from heat; stir in olive
oil, lemon juice, and soy sauce. Place in a bowl and let cool. Add
tomato, cucumber, green onions, and parsley. Refrigerate until ready
to serve. Place on a bed of lettuce; serve with yogurt. Makes 6
servings.
Recipe was selected in accordance with American Cancer Society
nutrition guidelines and demonstrated by Campbell High School
teacher, Lorna Lubawski and student, Scott Alcaide.
QUICK AND HEALTHY RECIPES (JANUARY 1995)
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
[Home] Bulgogi (Korean Barbecue) [Home]
Title: Bulgogi (Korean Barbecue)
Yield: 4 Servings
Ingredients
5 lb thinly sliced sirloin (4 to
-5 lbs)
2 cloves garlic; crushed
1/4 c sesame seeds; toasted and
-crushed
1 c finely chopped green onion
1/2 ts pepper
1/4 c sesame oil
2 c soy sauce
1 c sugar
Instructions
Mix all marinade. Marinate meat at least 4 hours. Grill.
PACIFIC STARS & STRIPES, 930725
[Home] Bulgogi (Korean Barbecued Beef) [Home]
Title: Bulgogi (Korean Barbecued Beef)
Yield: 4 Servings
Ingredients
2 lg garlic cloves; peeled
1/2 c soy sauce
3/4 to 1 tb. sugar
1 ts white sesame seeds - toasted
- and gr; ound
1 ts minced garlic chives
1 ts french thyme (opt'l.)
1/4 c dark sesame oil
1 lb lean beef loin - sliced
-against gra; in - 1/8 thick
Instructions
Crush garlic with the back of a chef's knife and place it in a large
mixing bowl.
Combine the soy sauce, sugar, sesame seeds, garlic chives, thyme and
sesame oil. Gently rub marinade into the meat with your hands, then
place the meat in layers. Marinate the meat for 10 minutes or
longer. Heat a large cast-iron skillet until very hot. Stir-fry the
beef to your preference: rare, medium or well done.
Transfer meat to a heated platter, pour the pan juices over it and
serve immediately.
Saville writes: "Traditionally, this Korean barbecued beef would be
cooked over a cast-iron tabletop appliance known as a Mongolian fire
or Genghis Khan grill, but it can also be cooked in a cast-iron
skillet on top of the stove. Chicken or pork can be marinated and
cooked in the same manner. Stir-fried beans and rice would be a
delicious accompaniment. Serve Bulgogi with kim chee..."
Recipe from third-generation Korean-American Paula Batson of Los
Angeles in Carole Seville's "An Oriental Flavor" article in "The Herb
Companion." June/July 1994, Vol. 6, No. 5. Pg. 32. Loveland, CO:
Interweave Press, Inc. ISSN 1040-581X. Posted by Cathy Harned.
From : Barry Weinstein
From: "Fred Towner"
[Home] Bunelos (Fried Indian Bread) [Home]
Title: Bunelos (Fried Indian Bread)
Yield: 1 Servings
Ingredients
4 c flour
1/2 c lukewarm water
2 tb lard
2 ts salt
1/2 ts baking powder
Instructions
Sift dry ingredients together, cut in lard, add water and knead. Let
stand for 20 minutes. Divide dough into 12 uniform size balls.
Stretch each one to about 5 inches in diameter and 1/4 inch thick.
Deep fry at 425 degrees until golden brown. A small hole (finger
sized or smaller) all the way through the center of each round will
help the dough to puff up.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
[Home] Burfi [Indian Milk Fudge] [Home]
Title: Burfi [Indian Milk Fudge]
Yield: 1 Batch
Ingredients
1/2 c butter
1 lb ricotta cheese
3/4 c sugar
1/2 ts nutmeg
1/2 ts cardamon
3 c powdered milk
1 pk ground almonds
Instructions
Melt butter in a saucepan and add cheese. Cook over med heat 7 min
stirring constantly. Add spices and milk. Cook, stirring, another 5
min. Remove from heat and add sugar and almonds. Pour into an 8x8
pan, cool and cut into squares.
Recipe as told to Roslind by Harbindar "Peachee" Naib. Old recipes
from India started with large quantities of whole milk which were
reduced slowly with very low heat to the consistency of fudge and
then flavored. Peachee says that this recipe is not only quicker but
tastier.
Jim Weller.
[Home] Burmese Coconut Chicken With Thai & Opal Ba [Home]
Title: Burmese Coconut Chicken With Thai & Opal Ba
Yield: 4 Servings
Ingredients
2 tb peanut oil
4 chicken thighs
4 chicken legs
2 lg onions; cut in 1/2 wedges
4 cloves garlic; thin sliced
3 jalapeno peppers; stem/slice
1 tb caraway seeds; ground
1 ts cinnamon, ground
28 oz coconut milk
2 c thai basil, fresh; chopped
2 c opal basil, fresh; chopped
1 salt & pepper to taste
Instructions
"Luscious and spicy, serve this simple Burmese curry with steamed
rice and stir-fried vegetables to make a complete meal."
Preheat the oven to 400 degrees F.
In a large, nonstick skillet, heat the peanut oil over moderate heat.
Add the chicken in batches and brown on all sides. Remove with a
slotted spoon and place in a baking dish large enough to accommodate
the chicken and the coconut milk in one layer.
Using the same skillet and the oil and chicken fat remaining in it,
cook the onions, garlic, jalapeno peppers, caraway, and cinnamon over
high heat for 5 minutes, stirring constantly. Remove from the heat
and add to the chicken. Pour the coconut milk into the hot skillet
and stir, scraping the bottom to remove any browned particles. Add to
the onions and chicken and mix well.
Bake, uncovered, for 1 1/2 hours. Remove from the oven, add the
basil, and mix gently. Season with salt and pepper, and serve
immediately.
Source: "Basil" by Janet Hazen