Oriental Recipes - D
[Home] Da Shima Twigim (Korean Fried Kelp) [Home]
Title: Da Shima Twigim (Korean Fried Kelp)
Yield: 4 Servings
Ingredients
10 pieces dried black kelp;
-each 3-inches
1 c corn oil
2 tb sugar
Instructions
The hallmark of Korean cooking is the use of the natural foods in
appealing ways. Seaweed, which is now domesticated, that is to say
raised on farms jutting out into the sea, supplements food that is
raised on land. Containing iodine and a host of other minerals and
with a flavor reminiscent of an ocean breeze, the fried kelp
(Laminaria japonica) with a light sprinkling of sugar is an example
of the culinary ingenuity of the Koreans.
1. Wipe each piece of the dried kelp with a damp (not soaking) cloth.
2. Heat the oil in a skillet over moderate heat. One at a time, put a
very lightly dampened piece of kelp in the hot oil, holding it with
chopsticks, until the color changes to dark green. Bubbles may appear
on the kelp surface and it will develop a crispness.
3. While the kelp is still hot sprinkle on a few grains of sugar. The
sugar will cling to the kelp when it is still hot and just removed
from the oil. It will not do so when cold.
Eat as a side dish or snack food with tea or a drink.
Serves 4 to 6.
Source: "The Korean Kitchen" by Copeland Marks
[Home] Dad'S Chinese Chicken Wings [Home]
Title: Dad'S Chinese Chicken Wings
Yield: 6 Servings
Ingredients
CHINESE MARINADE:
1 1/4 c soy sauce
1 1/4 c rice wine or sake
1 c water
12 whole scallions ends
-trimmed, smas
of a knife -
1 2 1/2-inch chu nk fresh
-ginger peeled, then cut
the size of a quarter, each
-smashed
the flat side of a knife -
Instructions
Stir the Chinese Marinade ingredients in a saucepan and heat until boiling.
Reduce the heat to low and simmer for 10 minutes. Let the marinade cool
slightly.
With a sharp knife separate the drumettes from the wingtips at the joint.
Place all the pieces in a bowl or a deep pan and add the still-warm
marinade.
Stir to coat, cover with plastic wrap, and let the wings marinate for
several
hours, or overnight if possible, in the refrigerator.
Preheat the oven to 500:F. Line a cookie sheet with aluminum foil and
arrange
the wings on the cookie sheets. Brush liberally with the marinade. Roast
for
about 40 minutes, turning once, until the wings are cooked and crispy brown
at the edges. Serve hot, at room temperature, or cold as an appetizer or an
entree with a vegetable and steamed rice.
- - - - - - - - - - - - - - - - - - -
Contributor: "A Spoonful of Ginger" - Nina Simonds
Preparation Time: 0:00
[Home] Daikon Relish Sesame Pickled Japanese Radish [Home]
Title: Daikon Relish: Sesame Pickled Japanese Radish
Yield: 1 Servings
Ingredients
1 md daikon
3 tb vinegar
1 ts salt
1 tb sesame seed oil
1 tb sugar
Instructions
Daikon Relish is pickled without heat. Recipe from Bill Sidnam, who writes
the VEGETABLES column for the Riverside Press-Enterprise.
Scrub the radish; peel (optional). Trim the ends. Thinly slice or finely
julienne. Mix well with the marinade ingredients. Refrigerate at least 2
hours, preferably overnight. Serve as a relish.
Posted to KitMailbox Digest by J Pellegrino on Sep
12, 1998, converted by MM_Buster v2.0l.
[Home] Dal (Indian Spilt-Pea Soup) C P [Home]
Title: Dal (Indian Spilt-Pea Soup) C/P
Yield: 6 Servings
Ingredients
1 lb dry yellow split peas
2 celery stalks; chop fine
1 lg carrot; chop fine
1 md onion; chop fine
2 tb sweet butter
1 tb curry powder
1 tb lemon juice
1 bay leaf
1/2 ts salt
3 chicken bouillon cubes
2 qt water
Instructions
Place all ingredients in crockpot, stir, cover, cook on low for 7 to 9
hours. Garnish with chopped green pepper.
[Home] Dal (Indian Spilt-Pea Soup) [Home]
Title: Dal (Indian Spilt-Pea Soup)
Yield: 1 Servings
Ingredients
1 lb dry yellow split peas
2 celery stalks; finely
-chopped
1 lg carrot; finely chopped
1 md onion; finely chopped
2 tb sweet butter
1 tb curry powder
1 tb lemon juice
1 bay leaf
1/2 ts salt
3 chicken bouillon cubes
2 qt water
Instructions
place all ingredients in crockpot -- stir, cover, cook on low for 7 to 9
hours. garnish with chopped green pepper.
Posted to recipelu-digest Volume 01 Number 285 by James and Susan Kirkland
on Nov 22, 1997
[Home] Dal --Indian Split Pea Soup And Fresh Tomato Relish [Home]
Title: Dal --Indian Split Pea Soup And Fresh Tomato Relish
Yield: 1 Serving
Ingredients
1 for the soup:
1 tb unsalted butter
1 c onion; finely minced
1 (about 2 medium)
4 ts garlic; finely minced
4 ts ginger root; finely minced
1 ts jalapeno; finely minced
1 or to taste
2 c split peas; (yellow) washed
1 ts ground coriander
1 ts ground cumin
1 ts celery seed
1/2 ts ground cinnamon
1/4 ts ground cloves
8 c chicken stock
12 cooked shrimp
1 for the relish:
1 c tomato; finely diced
1/4 c onion; finely chopped
1/4 c cilantro; chopped
1/2 ts jalapeno; minced
2 ts fresh lemon juice
1/2 ts grated lemon rind
Instructions
In a heavy-bottomed pot, melt the butter over medium heat. Add the
onion, the garlic, the ginger root and the jalapeno. Saute for 2
minutes, stirring. Add the split peas, the coriander, the cumin, the
celery seed, the cinnamon and the clove. Mix well. Add the chicken
stock, stir again, and bring to a boil. Turn heat down to low and
simmer slowly, partially covered, for about one hour, or until split
peas are just soft. You may need to add more chicken stock if peas
become too thick and dry.
While soup is cooking, prepare the relish: Toss all six ingredients
together in a bowl. Season to taste.
With a wooden spoon, crush a few of the soft peas in the soup against
the side of the pot. Stir well. If the soup is too thick, add a little
chicken stock. Season to taste. Ladle the hot soup into four wide soup
bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place
three shrimp in the center of each bowl. Divide the remaining tomato
relish among the four bowls, placing it in the center of the shrimp.
Top that with a few fresh cilantro leaves. Serve immediately.
Yield: 4 main-course servings
- - - - - - - - - - - - - - - - - - -
Per serving: 1922 Calories (kcal); 22g Total Fat; (10% calories from fat);
135g Protein; 285g Carbohydrate; 259mg Cholesterol; 17550mg Sodium
Food Exchanges: 16 1/2 Grain(Starch); 10 1/2 Lean Meat; 5 1/2 Vegetable; 0
Fruit; 2 1/2 Fat; 0 Other Carbohydrates
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
Contributor: TASTE, SHOW #TS0029 (Tina Bell)
Preparation Time: 0:00
[Home] Darley Street Thai Chuu-Chii (Red Curry) Of C [Home]
Title: Darley Street Thai Chuu-Chii (Red Curry) Of C
Yield: 4 Servings
Ingredients
1 stephen ceideburg
10 white peppercorns
1 mace
1 ts thai shrimp paste
3 to 5 long red dried chillies
4 cloves shallots
1/2 stalk lemon grass
1 ts galangal
1/2 ts kaffir lime zest
1 tb chopped coriander root
1/2 ts salt
250 ml coconut cream
2 tb to 3 tb red curry paste
1 tb fish sauce
1/2 tb palm sugar
24 coffin bay scallops
125 ml coconut milk
5 kaffir lime leaves
1 lg fresh red chilli, julienned
2 tb coriander leaves
1 jasmine rice
Instructions
A colleague who recently visited the Darley Street Thai at its new
location in Bayswater Road, Kings Cross, described this dish as
"exquisite". Though the recipe may seem dauntingly lengthy, most of
it is simply a long list of ingredients for red curry paste, which
can be made in quantity and stored in a container in the fridge for
3-4 weeks for further use. Frozen kaffir limes can be bought very
cheaply in good Asian stores, where the rest of the ingredients
listed should also be avail- able. Grate the limes for zest while
they are stir frozen.
In a mortar and pestle or spice grinder, grind to a powder 10 white
peppercorns and a few sheaves of mace. Roast 1 teaspoon of Thai shrimp
paste by zapping it in a microwave oven or putting it on a little
piece of foil under the grill.
Put the pepper-mace mixture and the shrimp paste in a blender (David
recommends a blender but some of us will have to make do with a food
processor or the mortar and pestle) and add 3- 5 long red dried
chillies, deseeded, washed and chopped, 4 cloves of true shallots,
(or substitute the same quantity of Spanish onion), 1/2 stalk of
lemon grass, sliced, 1 teaspoon galangal. peeled and chopped, 1/2
teaspoon kaffir lime zest, 1 tablespoon of coriander root, scraped
and chopped, 1/2 teaspoon of salt and a little water. Process to a
very fine paste. This may take up to 10 minutes. Transfer to a
storage jar.
In a medium-size pan, boil 250 mL coconut cream over high heat,
stirring constantly, until the oil separates out, about 3-5 minutes.
(If using canned coconut cream, don't shake the can -use the solid
mass of coconut at the top of the can, plus as much of the rest as
you need to make up 250mL. If it doesn't separate within 5 minutes,
add a tablespoon of oil.) Add 2-3 tablespoons of red curry paste and
fry for 5 minutes, stirring, until fra- grant. Add 1 tablespoon fish
sauce, 1/2 tablespoon palm sugar and fry until colour deepens. Add 24
Coffin Bay scallops (12 if other dishes will be served
simultaneously) and 125 mL coconut milk. Check for sweet-sour
balance. Throw in 5 kaffir lime leaves, shredded, 1 large fresh red
chilli, julienned, and 2 tablespoons of either coriander or basil
leaves. Serve with jasmine rice.
From an article by Meryl Constance in The Sydney Morning Herald,
6/15/93. Courtesy Mark Herron.
[Home] Darley Street Thai Chuu-Chii (Red Curry) Of Coffin Bay Sc [Home]
Title: Darley Street Thai Chuu-Chii (Red Curry) Of Coffin Bay Sc
Yield: 1 Servings
Ingredients
1 text only
Instructions
A colleague who recently visited the Darley Street Thai at its new
location in Bayswater Road, Kings Cross, described this dish as
"exquisite". Though the recipe may seem dauntingly lengthy, most of
it is simply a long list of ingredients for red curry paste, which
can be made in quantity and stored in a container in the fridge for 3
to 4 weeks for further use. Frozen kaffir limes can be bought very
cheaply in good Asian stores, where the rest of the ingredients
listed should also be available. Grate the limes for zest while they
are stir frozen.
In a mortar and pestle or spice grinder, grind to a powder 10 white
peppercorns and a few sheaves of mace. Roast 1 teaspoon of Thai
shrimp paste by zapping it in a microwave oven or putting it on a
little piece of foil under the grill.
Put the pepper-mace mixture and the shrimp paste in a blender (David
recommends a blender but some of us will have to make do with a food
processor or the mortar and pestle) and add 3 to 5 long red dried
chillies, deseeded, washed and chopped, 4 cloves of true shallots,
(or substitute the same quantity of Spanish onion), 1/2 stalk of
lemon grass, sliced, 1 teaspoon galangal. peeled and chopped, 1/2
teaspoon kaffir lime zest, 1 tablespoon of coriander root, scraped
and chopped, 1/2 teaspoon of salt and a little water. Process to a
very fine paste. This may take up to 10 minutes. Transfer to a
storage jar.
In a medium-size pan, boil 250mL coconut cream over high heat,
stirring constantly, until the oil separates out, about 3 to 5
minutes.
(If using canned coconut cream, don't shake the can -use the solid
mass of coconut at the top of the can, plus as much of the rest as
you need to make up 250mL. If it doesn't separate within 5 minutes,
add a tablespoon of oil.) Add 2 to 3 tablespoons of red curry paste
and fry for 5 minutes, stirring, until fragrant. Add 1 tablespoon
fish sauce, 1/2 tablespoon palm sugar and fry until colour deepens.
Add 24 Coffin Bay scallops (12 if other dishes will be served
simultaneously) and 125mL coconut milk.
Check for sweet-sour balance. Throw in 5 kaffir lime leaves,
shredded, 1 large fresh red chilli, julienned, and 2 tablespoons of
either coriander or basil leaves. Serve with jasmine rice.
From an article by Meryl Constance in The Sydney Morning Herald,
6/15/93. Courtesy Mark Herron.
Posted by Stephen Ceideberg; September 8 1993.
[Home] Darley Street Thai Chuu-Chii (Red Curry) [Home]
Title: Darley Street Thai Chuu-Chii (Red Curry)
Yield: 4 Servings
Ingredients
1 stephen ceideburg
10 white peppercorns
1 mace
1 ts thai shrimp paste
3 to 5 long red dried chillies
4 cloves shallots
1/2 stalk lemon grass
1 ts galangal
1/2 ts kaffir lime zest
1 tb chopped coriander root
1/2 ts salt
250 ml coconut cream
2 tb to 3 tb red curry paste
1 tb fish sauce
1/2 tb palm sugar
24 coffin bay scallops
125 ml coconut milk
5 kaffir lime leaves
1 lg fresh red chilli, julienned
2 tb coriander leaves
1 jasmine rice
Instructions
A colleague who recently visited the Darley Street Thai at its new
location in Bayswater Road, Kings Cross, described this dish as
"exquisite". Though the recipe may seem dauntingly lengthy, most of
it is simply a long list of ingredients for red curry paste, which
can be made in quantity and stored in a container in the fridge for
3-4 weeks for further use. Frozen kaffir limes can be bought very
cheaply in good Asian stores, where the rest of the ingredients
listed should also be avail- able. Grate the limes for zest while
they are stir frozen.
In a mortar and pestle or spice grinder, grind to a powder 10 white
peppercorns and a few sheaves of mace. Roast 1 teaspoon of Thai shrimp
paste by zapping it in a microwave oven or putting it on a little
piece of foil under the grill.
Put the pepper-mace mixture and the shrimp paste in a blender (David
recommends a blender but some of us will have to make do with a food
processor or the mortar and pestle) and add 3- 5 long red dried
chillies, deseeded, washed and chopped, 4 cloves of true shallots,
(or substitute the same quantity of Spanish onion), 1/2 stalk of
lemon grass, sliced, 1 teaspoon galangal. peeled and chopped, 1/2
teaspoon kaffir lime zest, 1 tablespoon of coriander root, scraped
and chopped, 1/2 teaspoon of salt and a little water. Process to a
very fine paste. This may take up to 10 minutes. Transfer to a
storage jar.
In a medium-size pan, boil 250 mL coconut cream over high heat,
stirring constantly, until the oil separates out, about 3-5 minutes.
(If using canned coconut cream, don't shake the can -use the solid
mass of coconut at the top of the can, plus as much of the rest as
you need to make up 250mL. If it doesn't separate within 5 minutes,
add a tablespoon of oil.) Add 2-3 tablespoons of red curry paste and
fry for 5 minutes, stirring, until fra- grant. Add 1 tablespoon fish
sauce, 1/2 tablespoon palm sugar and fry until colour deepens. Add 24
Coffin Bay scallops (12 if other dishes will be served
simultaneously) and 125 mL coconut milk. Check for sweet-sour
balance. Throw in 5 kaffir lime leaves, shredded, 1 large fresh red
chilli, julienned, and 2 tablespoons of either coriander or basil
leaves. Serve with jasmine rice.
From an article by Meryl Constance in The Sydney Morning Herald,
6/15/93. Courtesy Mark Herron.
[Home] Dashi-Soup (Basic Soup For Japanese Dishes) [Home]
Title: Dashi-Soup (Basic Soup For Japanese Dishes)
Yield: 1 Serving
Ingredients
5 cu water; (1 cup= 200 ml)
1 dried kobu; 10 x 10 cm.
20 gr dried bonito; chipped off
- into
Instructions
1.1 Soak kobu into water until it doubles (approx.30 min.)to extract
umami.
Remove kobu. This is called kobu-dashi(soup). If kobu is not
available, just
water is also OK.
1.2 Bring to a boil. Put small pieces of dried bonito at once, then
boil it for 10 sec.
(not min.) and turn off the fire.
1.3 Wait until all dried bonito sink to the bottom(10-15sec.) then
strain.
This soup is called the 1st dashi(Ichiban-dashi)
1.4 Put this boiled dried bonito back to the pot and add water(a half
quantity of
the first one)Then boil it for 20 min. This thick brown color
soup is called
the 2nd dashi(Niban-dashi).
Prior to explaining how to cook them, I need to explain how to make
dashi-soup,
the basic soup in Japanese dishes. Although there are some types of dashi,
here is my favorite way with dried bonito(katsuobushi) and dried
kobu(seaweed).
Kobu-dashi is used with sake when cooking sushi-rice. (See the below 2.)
The 1st dashi is suitable for sumashi-jiru(translucent Japanese soup)
since the smell of
bonito is very subtle. Of course this is available to cook miso-soup. On
the other hand,
the 2nd dashi has stronger smell than the 1st dashi, so it is suitable for
miso-soup or
soy sauce & sugar taste dishes, not subtle taste dishes. This method is
very traditional way.
It is fact that currently most families in Japan use instant dashi(just
put it in boiled water).
- - - - - - - - - - - - - - - - - - -
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 36mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 0 0 0
Contributor: Yoko Kamit
Preparation Time: 0:00
[Home] Datil Basil Thai Noodles [Home]
Title: Datil Basil Thai Noodles
Yield: 1 Serving
Ingredients
8 oz dried rice noodles
3 cloves garlic; minced
1 lb shrimp; peeled and deveined
1 lb chicken breast; diced
1/2 c yellow or red bell peppers;
-diced
1 tb fresh ginger; minced
1/4 c peanut oil
1/2 c unsalted peanuts; chopped
SAUCE
3 tb fish sauce
2 ts soy sauce
2 tb sesame oil
2 tb fresh lime juice
1/2 c datil pepper sauce
1/2 c green onion; thinly sliced
1/2 c fresh basil; chopped
Instructions
Place noodles in a large bowl; cover with hot water. Let stand for
approximately 10 minutes or until softened. Drain well.
Heat oil in large skillet or wok over medium-high heat. Add shrimp,
chicken, garlic, and ginger. Stir-fry about 1-1/2 minutes until nearly
cooked through. Add noodles, bean sprouts, and peanuts. Stir-fry until
heated through.
Combine fish sauce, lime juice, soy sauce, sesame oil, and Dattil Pepper
Sauce. Add to noodles; stir-fry until well coated. Toss with onions and
Basil.
Serves 4. Yields:
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 2400 Calories; 165g Fat (62%
calories from fat); 190g Protein; 41g Carbohydrate; 929mg Cholesterol;
1603mg Sodium
Food Exchanges: 1 Starch/Bread; 24 Lean Meat; 2 Vegetable; 23 Fat; 1/2
Other Carbohydrates
_____
Contributor: from Florida Agricultural Department
Preparation Time: 0:00
[Home] Deep-Fried Chinese Steak [Home]
Title: Deep-Fried Chinese Steak
Yield: 4 Servings
Ingredients
1 lb lean beef
1 scallion stalk
1 sl fresh ginger root
2 tb soy sauce
2 tb sherry
1 tb cornstarch
1 egg white
1 oil for deep-frying
4 tb soy sauce
1/2 ts sugar
1 1/2 ts sesame oil
Instructions
1. Cut beef against the grain in 1/4-inch slices. Then pound paper-thin
with flat side of a cleaver or bottom of a glass jar.
2. Mince scallion and ginger root and combine in a deep bowl with soy sauce
and sherry. Add beef and toss gently. Let stand 1 to 1-1/2 hours, turning
meat occasionally.
3. Drain meat well, discarding marinade. Wipe out bowl. Blot beef dry with
paper toweling and return to bowl.
4. Mix cornstarch and egg white to make a batter. Add to beef and toss
gently to coat. Meanwhile, heat oil.
5. Add beef a few slices at a time, and deep-fry until golden (1 to 2
minutes). Drain on paper toweling.
6. In a saucepan, heat remaining soy sauce, sugar and sesame oil. Pour over
beef and serve hot. VARIATION: In step 6, instead of pouring heated sauce
over the beef, serve it separately as a dip.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Deep-Fried Fish Squares Szechwan Style [Home]
Title: Deep-Fried Fish Squares Szechwan Style
Yield: 6 Servings
Ingredients
2 dried black mushrooms
2 tb bamboo shoots
1/2 fresh red chili pepper
1 scallion stalk
2 or
3 sl fresh ginger root
1/4 c lean pork
1 lb fish fillets
1/2 ts salt
1 ds pepper
1 flour
1 egg
3 tb sherry
5 tb flour
1 oil for deep-frying
2 tb oil
1 ts vinegar
3 tb soy sauce
2 tb oil
1/2 ts ground chili pepper
1 tb sherry
1 ts soy sauce
1 c stock
1/2 ts hot pepper oil (see recipe)
2 tb sherry
1 tb cornstarch
2 tb water
1 1/2 ts sugar
Instructions
1. Soak dried mushrooms.
2. Mince bamboo shoots, fresh chili pepper, scallion, ginger root and
soaked mushrooms. Mince or grind the pork.
3. Cut fish fillets in 2-inch squares. Season with salt and pepper. Dredge
lightly in flour.
4. Beat egg; then blend in sherry and remaining flour to make a batter. Dip
fish squares in batter to coat.
5. Meanwhile heat oil. Add fish, a few pieces at a time, and deep-fry until
light golden (about 2 minutes). Drain on paper toweling.
6. Heat the second quantity of oil. Add minced vegetables and stir-fry 2
minutes. Stir in vinegar and soy sauce to heat; then remove vegetables from
pan.
7. Heat remaining oil. Add minced pork and stir-fry until it loses its
pinkness (1 to 2 minutes). Add ground chili pepper and the second quantity
of sherry; stir-fry another 2 minutes. Stir in remaining soy sauce.
8. Return vegetables. Add stock, hot pepper oil and remaining sherry. Stir
to heat through. Add fish and simmer, uncovered, 3 to 5 minutes.
9. Blend cornstarch and cold water to a paste; then stir in to thicken.
Stir in sugar and serve.
NOTE: Use the fillets of thick fish, such as bass, halibut or pike.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Deep-Fried Fishballs And Chinese Cabbage [Home]
Title: Deep-Fried Fishballs And Chinese Cabbage
Yield: 4 Servings
Ingredients
1 head chinese cabbage
2 sl fresh ginger root
10 fishballs
1 oil for deep-frying
2 tb oil
1 salt
1/3 c stock
1/4 c sherry
1 ts soy sauce
1/4 ts sugar
1 ds pepper
1/2 ts salt
1 tb cornstarch
3 tb water
Instructions
1. Cut Chinese cabbage in 2-inch sections. Crush ginger root.
2. Prepare fishballs from any of the mixtures in recipes "Fishball Mixture
A", B, C or D.
3. Heat oil to bubbling. Add fishballs, a few at a time, and deep-fry until
golden. Drain on paper toweling.
4. Heat remaining oil. Add ginger root and stir-fry a few times. Add
Chinese cabbage and stir-fry until tender but still crisp. Transfer to a
warm serving platter and sprinkle lightly with salt. Place fishballs on
top.
5. Meanwhile, in a saucepan, heat stock. Stir in sherry and soy sauceand
heat; then add sugar, pepper, and remaining salt.
6. Blend cornstarch and cold water to a paste; then stir in to thicken.
Pour sauce over fishballs and cabbage and serve.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Deep-Fried Plantain Rounds [Home]
Title: Deep-Fried Plantain Rounds
Yield: 4 Servings
Ingredients
2 green plantains
2 c vegetable oil
1 salt and pepper; to taste
Instructions
Recipe by: Big Flavors Of The Hot Sun by Chris Schlesinger This is
one of my favorites. Fried plantains are great with a whole range o
METHOD:
Peel plantains and cut into 2-inch rounds.
Heat the oil in a small saucepan until hot but not smoking. Drop the
planta
Set each fried plantain on a flat side, and using a rolling pin,
frying pan
Return the flattened plantain sections to the hot oil 3 or 4 at a
time and
[Home] Delaware Indian Deer Liver With Onions [Home]
Title: Delaware Indian Deer Liver With Onions
Yield: 1 Recipe
Ingredients
1 venison liver, sliced
3 c water
4 tb flour
1/2 ts salt
1/2 c dry red wine
1/4 ts pepper
4 tb bacon fat
2 c wild onions, sliced
1 can mushroom soup
1 can water
Instructions
Trim and wash the liver and slice into 1/4" slices. Pour half of the
boiling water over the slices, drain and pat dry. Reepat. On a
platter, mix the flour, salt and peppper. Dredge the liver in the
flour mixture. Over high heat, heat the bacon fat until blue smoke
appears.
Add the liver and saute on both sides until lightly browned. Remove
the liver with a slotted spoon and set aside.
Add the thinly sliced onions and cook until golden brown. Be careful
not to burn the onions. Lower the heat, add the mushroom soup, one
can of warm water and the liver. Cover and cook for 1 1/2 hours,
making sure that the pan does not cook dry. Add 1/2 c. wine just
before the liver is ready. Served with mashed potatoes and melted
bacon grease as gravy.
Source: "Indian Cookin'", compiled by Herb WAlker, 1977
[Home] Delicious Chinese Cabbage [Home]
Title: Delicious Chinese Cabbage
Yield: 4 Servings
Ingredients
1 chinese cabbage
1/2 c ; water
1 tb salt
1 tb sesame oil
1/2 c carrot; shredded
2 tb gingerroot; shredded
1 tb sugar
1/2 ts salt
2 tb vinegar
1 few drops tabasco
Instructions
Slice cabbage, sprinkle with water and salt, and let stand overnight.
Squeeze water from cabbage and arrange on serving platter.
Heat oil in skillet or wok to medium-high heat and saute carrot and
ginger for approximately 3 minutes. Add sugar, salt, vinegar, and a
few drops of Tabasco. Bring to a boil. Pour over cabbage. Let stand
at least 15 minutes before serving. Makes 4 servings.
Shared and MM by Judi M. Phelps. jhelps@shell.portal.com or
jphelps@best.com
[Home] Dewey Mountain Strawberry Cheesecake (Healthy Exchanges) [Home]
Title: Dewey Mountain Strawberry Cheesecake (Healthy Exchanges)
Yield: 1
Ingredients
1 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
1 keebler butter-flavored pie
-crust; (6 ounce)
1/4 c cool whip lite
4 c sliced fresh strawberries
1/4 c sprinkle sweet or sugar twin
Instructions
In a medium bowl, stir cream cheese until soft. Add dry pudding mix, dry
milk powder, and Diet Mountain Dew. Mix well with a wire whisk. Pour
into pie crust. Evenly spread Cool Whip Lite over top. Refrigerate. In
a medium bowl, mash 1 cup strawberries with a fork or potato masher. Stir
in Sprinkle Sweet. Add remaining strawberries. Mix well to combine.
Cover and refrigerate until ready to use. When serving, cut pie into 8
pieces and spoon about 1/3 cup strawberry mixture over each piece. Serves
8
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Diabetic Chinese - Style Chicken [Home]
Title: Diabetic Chinese - Style Chicken
Yield: 4 Servings
Ingredients
2 lb skinless chicken breasts
1 nonstick spray coating
3/4 c water
2 tb dry sherry
2 tb reduced-sodium soy sauce
1/8 ts garlic powder
2 tb water
1 tb cornstarch
1 c celery,biased sliced 1/4
4 green onions,cut into 1 pcs
1 1/3 c hot cooked rice
Instructions
Rinse chicken; pat dry.Spray a cold large skillet with non-stick
coating.Preheat the skillet over medium heat.Brown chicken pieces on
all sides in hot skillet.Add 3/4 cup water,sherry,soy sauceand garlic
powder.Simmer,covered for 35 to 40 minutes or till chicken is tender
and no longer pink.Transfer chicken to a serving platter; keep warm.
FOR SAUCE: Stir together the 2 tbs water and the cornstarch; set
aside.Add celery and onions to skillet.Cook and stir for 3 to 4
minutes or till celery is crisp ~tender.Stir in cornstarch
mixture.cook and stir till thickened and bubbly.Cook and stir for 2
minutes longer.Serve chicken and sauce with hot cooked rice.
One serving equals; 3 lean meat exchanges
1 starch / bread exchange Per servings;
Calories 240 Protein 26g Carbohydrates 17g Total Fat 6g
Saturated Fat 2g Choesterol 76mg Sodium 293mg Potassium 355mg
From the Better Homes and Gardens Diabetic Cookbook
Typed by G.Major 10\15\95 From: Bobbie Kopf Date: 09-28-95
[Home] Diabetic- Low-Fat Spicy Thai Vegetable Medley [Home]
Title: Diabetic, Low-Fat Spicy Thai Vegetable Medley
Yield: 1
Ingredients
1 ts light olive oil
1 shallot -- thinly sliced
1 ts minced ginger
1 ts minced garlic
1 red chile pepper -- seeded
-and minced
1/2 lb japanese eggplant --
-1/4-inch dice
1 lg red bell pepper -- 1/4-inch
-dice
1/2 lb zucchini -- 1/4-inch dice
8 oz straw mushrooms -- drained
8 oz may substitute button
-mushrooms
4 ts soy sauce -- see note
1/2 c mint leaves
1/2 c mint sprigs -- for garnish
Instructions
From (Copyrighted material, used with permission from eat-lf@lists.best.com
)
Heat oil in large nonstick skillet over medium heat. Add shallot, ginger,
garlic and chiles and stir-fry until the shallow is translucent, 20
seconds.
Add eggplant and bell pepper. Stir fry for 4 to 6 minutes, or until the
eggplant is almost tender. Add the zucchini and straw mushrooms. Stir fry 1
to 2 minutes, or until the vegetables are tender. Stir in the sauce. Remove
the pan from the heat. Add mint and stir until wilted. Serve garnished with
mint sprigs.
Makes 4 servings.
Calories.....48......Fat.....1 g......Carbs.....8 g.....Sodium.....33
mg.....Fiber.....2 g.
Exchanges: 1 1/2 Vegetable.
NOTES : The traditional dish is not vegetarian: the cook would use half soy
and half fish sauce.
[Home] Dill And Horsetail Nail Bath [Home]
Title: Dill And Horsetail Nail Bath
Yield: 1 Batch
Ingredients
2 tb (30ml) chopped horsetail
2 tb (30ml) dill seed
1 c (225ml) boiling water
Instructions
1. Pour the water over the two herbs and steep for at least an hour.
2. Strain the liquid into a bottle
Both these herbs contain silicic acid, which helps to strengthen
nails. Warm the mixture before using and soak your nails in it for
ten minutes every other day
[Home] Dim Sum ( Steamed Chinese Appetizers ) [Home]
Title: Dim Sum ( Steamed Chinese Appetizers )
Yield: 1 Servings
Ingredients
1 3/4 ground meat (beef , pork or
-mix of; two)
----------------------------BASIC MIX---------------------------------
2 eggs
3 tb soy sauce (light preferred)
3 tb sherry
1 ts grated fresh ginger
1/2 ts white pepper
2 tb sesame oil
3 chopped little green onions
2 tb corn starch
4 tb chopped water chestnut
3 clove garlic, minced
------------------------EXTRA CONDIMENTS------------------------------
1 1/2 ts red chili sauce with garlic
2 ts spicy brown bean sauce
3 ts hosin sauce
1 ts grated orange peel
----------------------------WRAPPER-----------------------------------
1 pk wonton skins
Instructions
in a large bowl, mix meat well with remaining BASIC ingredients.
mix until smooth.
Separate mix into four equal parts. For each part, add one of
the EXTRA condiments -- mix well.
To stuff the dumplings, put about one overflowing teaspoon or
pecan sized ball into a wonton skin. Fold into shape. Possible
shapes are purse , fish , chocolate kiss, nurses cap, or
whatever. Parts of the wonton skin that are sticking out may get
tough, so keep this to a minimum. Use a different shape for each
condiment so that you will know what is what.
To cook, place on top of lettuce leaf on steam rack ( the leaf
helps prevent sticking). Be very careful not to let them touch
each other or else they will stick. Steam for 20 minutes. Eat
hot. Can be frozen and reheated in microwave.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
Converted by MMCONV vers. 1.50
[Home] Dim Sum (Steamed Chinese Appetizers) [Home]
Title: Dim Sum (Steamed Chinese Appetizers).
Yield: 1 Servings
Ingredients
1 3/4 ground meat (beef , pork or
-mix of; two)
----------------------------BASIC MIX---------------------------------
2 eggs
3 tb soy sauce (light preferred)
3 tb sherry
1 ts grated fresh ginger
1/2 ts white pepper
2 tb sesame oil
3 chopped little green onions
2 tb corn starch
4 tb chopped water chestnut
3 clove garlic, minced
------------------------EXTRA CONDIMENTS------------------------------
1 1/2 ts red chili sauce with garlic
2 ts spicy brown bean sauce
3 ts hosin sauce
1 ts grated orange peel
----------------------------WRAPPER-----------------------------------
1 pk wonton skins
Instructions
in a large bowl, mix meat well with remaining BASIC ingredients. mix
until smooth.
Separate mix into four equal parts. For each part, add one of the
EXTRA condiments -- mix well.
To stuff the dumplings, put about one overflowing teaspoon or pecan
sized ball into a wonton skin. Fold into shape. Possible shapes are
purse , fish , chocolate kiss, nurses cap, or whatever. Parts of the
wonton skin that are sticking out may get tough, so keep this to a
minimum. Use a different shape for each condiment so that you will
know what is what.
To cook, place on top of lettuce leaf on steam rack ( the leaf helps
prevent sticking). Be very careful not to let them touch each other
or else they will stick. Steam for 20 minutes. Eat hot. Can be frozen
and reheated in microwave.
== Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV
vers. 1.50
[Home] Dip Into Don Mauer'S Carolina Coastal Cocktail Sauce [Home]
Title: Dip Into Don Mauer'S Carolina Coastal Cocktail Sauce
Yield: 1
Ingredients
1 c chili sauce; (heinz or
-bennett
1 ; brand)
1/4 c prepared horseradish;
-(drained)
1/4 c granulated sugar
2 tb distilled vinegar
2 ts minced sweet onion
2 ts worcestershire sauce
2 ts celery seed
1 ts celery salt
1/2 ts garlic powder
1/4 ts fresh ground black pepper
1/4 ts hot pepper sauce
Instructions
In a medium, glass or stainless steel bowl whisk together all the
ingredients until completely combined and the sugar dissolves. Cover and
refrigerate for at least one day to give the flavors time to blend. (Two
days is even better.) Makes 1 3/4 cups.
LeanTip: If fresh oysters are in season, this cocktail sauce makes them
taste even better
Suggestion: If you like your cocktail sauce sweeter and less hot, add only
2 tablespoons of prepared horseradish.
Converted by MC_Buster.
Per serving: 312 Calories (kcal); 2g Total Fat; (5% calories from fat); 4g
Protein; 76g Carbohydrate; 0mg Cholesterol; 1970mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 4 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Dipping Sauces For Chinese Dumplings [Home]
Title: Dipping Sauces For Chinese Dumplings
Yield: 14 Servings
Ingredients
3 tb soy sauce
1 1/2 ts minced garlic
2 1/2 tb water
Instructions
SOY DIPPING SAUCE: Combine the ingredients in a small serving bowl.
Makes about 1/4 cup VINEGAR DIPPING SAUCE: 1 1/2 tsp Chinese black
vinegar (or Worcestershire sauce) 1 tsp finely shredded fresh ginger
2 Tablespoons water Combine the ingredients in a small serving bowl.
Makes about 1/4 cup.
[Home] Dolphin Fish Oriental Style [Home]
Title: Dolphin Fish Oriental Style
Yield: 1
Ingredients
500 g dolphin fish fillets; (cut
-into serving
1 ; size portions)
1 cumin powder
1 curry
1 chilli powder
1 tb sherry
1 tb soy sauce
1 garlic
1 ginger
1 ts oil
1 broccoli
1 sliced mushrooms
1 shallots
1 other stir fry vegetables
Instructions
Coat the Dolphin Fish in the dry spices (cumin, curry and chilli) and pan
fry
- 3 or 4 minutes per side.
Meanwhile, stir fry vegetables in a little oil, garlic, chilli, sherry, and
soy sauce...once cooked blend in fish pieces, serve with a bowl of steamed
rice.
Cooking Tip:- once cooked, the fish flesh changes colour from translucent,
to
a nice opaque white colour. There is a definite distinction, and no
translucent colouring at all.
- another tip, place a fork in the thickest part of the fish, as soon as it
starts to flake it is almost done.
Recipe courtesy Maria Papadopolous, Sydney Fish Markets
Converted by MC_Buster.
Per serving: 70 Calories (kcal); 5g Total Fat; (73% calories from fat); 1g
Protein; 3g Carbohydrate; 0mg Cholesterol; 1030mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Dom Yam Gung (Thai Shrimp Soup) [Home]
Title: Dom Yam Gung (Thai Shrimp Soup)
Yield: 4 Servings
Ingredients
6 peppercorns
3 lemon grass, stalks
3 ginger, siamese, slices
3 tb lime juice
2 chilies, red, minced
8 coriander roots
4 c fish stock
2 c shrimp, uncooked
3 tb fish sauce (nam pla)
2 tb coriander, chopped
Instructions
The red chilies are also known as "prik khee nu". Puree peppercorns
and coriander roots. Trim root and tough layers from lemon grass.
Thinly slice first six inches. Bring 2 c. of stock to boil. Add
coriander paste and simmer while adding lemon grass, ginger and
shrimp. Stir in remaining stock and bring to boil. Season with lime
juice, fish sauce and chilies. Sprinkle servings with chopped
coriander.
[Home] Dominican Plantains (Dj Jc) [Home]
Title: Dominican Plantains (Dj/Jc)
Yield: 6
Ingredients
3 sheets puff pastry
4 tb flour
6 fresh plantains; ('machos'
-can be
1 ; used), cut into 3
1 ; to 4-inch lengths
1 ***marinade; (let plantains
1 ; mar***
1/4 c light rum
2 tb mango juice
1 tb orange juice
1 ts lemon juice
1 tb grated ginger
1 ds cinnamon
1 ds nutmeg
2 eggs; beaten
1 tb cornstarch or potato starch
1 c water
Instructions
Roll puff pastry out with flour, thinly. Cut into 3 to 4-inch lengths -
the same size as the plantains.
Spray nonstick cooking spray onto a cookie sheet. Place rolled-out puff
pastry onto sheet. Place marinated plantains in center of each puff
slice. Roll up. Prepare egg wash (2 eggs beaten), using a pastry brush
paint egg wash on all sides of pastry. Bake for 20 minutes at 400
degrees.
Sauce for Dominican Plantains: Drain and strain marinade, add thickening
(1 tablespoon cornstarch to 1 cup water, mix well). Bring all liquid to a
boil for 3 to 5 minutes. Drizzle on plate, place baked plantains (2 to a
plate) and drizzle sauce on top.
Yield: 4 to 6 servings
CHEF DU JOUR JOVANNA CRUZ SHOW #DJ9464
Busted and entered for you by: Bill Webster
Converted by MM_Buster v2.0m.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Donis Favorite Diabetic Cocktail Drink [Home]
Title: Donis Favorite Diabetic Cocktail Drink
Yield: 2
Ingredients
1 c dole pineapple chunks
1 ts sprinkle sweet or honey
1/2 ts vanilla
1 sm ripe banana
4 lg or 6 small strawberries
Instructions
Combine ingredients in blender container. Run on high until smooth and
well blended.
Makes 2 servings.
Evelyn (Zimmerman) Gudeman
Per serving: 3 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; trace Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: A Taste of Eureka Hospitality - Evelyn (Zimmerman) Gudeman
Converted by MM_Buster v2.0n.
[Home] Donna Celeiro'S Catskill Mountain French Bre [Home]
Title: Donna Celeiro'S "Catskill Mountain French Bre
Yield: 1 Servings
Ingredients
7 oz water
3 c bread flour; almost
2 ts sugar
2 ts salt
1 tb butter; margarine
2 tb sesame seeds
2 ts yeast; (red star active dry
-yeas
Instructions
Use "French"/"crusty" mode if available; otherwise; white. Hope you
enjoy the bread.
I'll post the "Catskill Mountain Rye" too.
Donna....Catskill Mtns, NYS 09/24 06:10 pm Reformatted by
Elaine Radis
[Home] Donna Celeiro'S Catskill Mountain Rye [Home]
Title: Donna Celeiro'S "Catskill Mountain Rye"
Yield: 1 Servings
Ingredients
1 c water
1 tb vegetable oil
2 tb honey
1 ts salt
1 tb caraway seeds
1 c rye flour
1 3/4 c bread flour
3 tb nonfat dry milk
1 tb yeast
4 tb gluten
Instructions
Use bread machine on "standard" or "white bread" mode. I hope you
like this recipe. It retains all the great flavor but rises quite
high and has a real nice texture.
[Home] Doren'S Cocktail Meatballs [Home]
Title: Doren'S Cocktail Meatballs
Yield: 25 Servings
Ingredients
Meatballs:
3 lb extra lean ground beef
1 lb lean ground pork
3 c rolled oats
1 3/4 c milk
1 8-ounce can waterchestnuts;
-chopped
5 tb Worcestershire sauce
1 md onion; finely chopped
5 cloves garlic; crushed with
-salt us
3 tb Tabasco sauce
6 tb soy sauce
1 tb cayenne pepper
1 tb ginger root; chopped
1 tb dried thyme
salt; to taste
freshly ground black pepper
8 tb butter; for frying
Sauce:
4 c brown sugar
3 c vinegar
4 tb paprika
3 c pineapple juice
8 tb cornstarch
Instructions
To make the meatballs, in a large bowl combine the ground meat with the
remaining ingredients and mix well. Taste for seasoning by melting a
little butter and frying a small amount of the mixture. Season with more
salt and pepper if necessary and shape into 1-inch balls. Melt the butter
in a heavy skillet and brown the meatballs in batches.
To make the sauce, in a saucepan combine the brown sugar, vinegar, paprika,
salt, and pineapple juice, and heat through. In a small dish, add 4
tablespoons cold water to the cornstarch and blend until smooth. Add some
of the hot sauce to the cornstarch mixture, then pour back into the sauce.
Cook until thick. Add the meatballs and heat thoroughly.
Source:
"New Southern Cooking, page 15"
Copyright:
"Nathalie Dupree 1986"
- - - - - - - - - - - - - - - - - - -
Per serving: 347 Calories (kcal); 14g Total Fat; (36% calories from fat);
13g Protein; 43g Carbohydrate; 50mg Cholesterol; 378mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2
Fat; 1 1/2 Other Carbohydrates
NOTES : Doren Chisholm, who for years was the manager of Brennan's
Restaurant in Atlanta when Paul Prudhomme was their executive chef,
entertains with great style. This recipe of hers is always the hit of my
cocktail parties. The meatballs freeze very well, for an indefinite amount
of time. I defrost them in the microwave or overnight in the
refrigerator, then reheat them for 15 minutes at 350§ before placing them
in the sauce.
Notes by Lindell: I first made this in December of 1991. Every time I've
served it, it gets rave reviews. It's a good recipe to give everyone the
impression that you're a great cook! A quicker way to brown the meatballs,
is to place them on a baking pan and bake at 450§ until browned. I also
like to make the sauce in the microwave. The meatballs are either put into
a crockpot or a very large casserole dish before pouring the sauce over
them.
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
Contributor: Nathalie Dupree
Preparation Time: 0:00
[Home] Dosai (Indian Rice) [Home]
Title: Dosai (Indian Rice)
Yield: 4 Servings
Ingredients
1 1/2 c rice
1/2 c urad dal
2 ts salt
Instructions
Soak the rice and dal separately in slightly warm water for 2 - 8
hours. Grind separately to a smooth paste and mix in a large vessel
with salt. Mix thoroughly (use blender if possible). Ferment for 12
hours.
Rajeev Krishnamoorthy, rajeev@twain.EE.CORNELL.EDU
[Home] Dosai - South Indian- Pancake-Like [Home]
Title: Dosai - South Indian, Pancake-Like
Yield: 1 Servings
Ingredients
3 c texas long grain rice
1 c urad dal (polished)
2 ts salt
1 oil for frying
Instructions
Verbose, designed to guide the novice through the steps.
Grinding: Soak the rice and the dal separately, for about 5 hr
(soaking longer won't hurt, I usually soak it in the morning, go off
to work, and grind in the evening.)
Grind the rice with sufficient water until it is a smooth paste. (I
use my Osterizer and run it in 3 batches, the amount of water used to
grind is somewhat crucial, using too much will make the result too
watery, while using too little will make it hard to grind and too
thick. I usually put in the rice and add water until it just reaches
the brim of the rice, this will seem like too much, but it will work
out fine once the rice is ground.
I then run the Osterizer on MIX until the rice is broken and then run
it on LIQUIDIZE until the rice starts to become a paste. If required,
add a little more water, perhaps a few T. Touch the paste between
your fingers to feel the texture. It should be smooth).
Now grind the dal in two batches. (The amount of water here is
not as tricky. Traditionally this would be ground in a stone grinder
by hand. The dal needs to be ground while slowly adding more water
from the top of the Osterizer. When ground, the dal has the tendency
to fluff up; this tendency must be encouraged by adding only a little
water at a time while stirring and continuing to grind. The dal
should double in quantity after grinding, while the quantity of rice
would have remained unchanged.)
Now mix both the pastes with the salt in a dish that is at least a
third bigger in size, allowing space for the dough to rise. (Quite
commonly, the dough runs over for me, so I put it in a larger dish
than worry all night about overflowing dough).
Leave for about 8 hr in a dark warm place. I usually leave it in the
oven overnight and occasionally turn the oven on for a minute or two,
to keep the air inside at a warm temperature.
Cooking: The next morning, if you have done all this the dough is
ready to be transformed into dosas. Use a heavy cast-iron griddle (a
flat nonstick pan will do, but sadly lacks the taste that comes from
the iron pan).
Heat the pan until a few drops of water dropped on the pan sizzles
away.
Take a deep ladle full of dough and drop the dough in the middle of
the pan, then with a deftness that comes with practice, quickly swirl
the dough away from the middle until it is spread evenly in a circle
around the pan. You must do this quickly because once the dough
cooks, you cannot spread it and the result will be lumpy.
Take a teaspoon full of oil and spread it around the edge of the
dosai. Wait a minute or so, until you see the edges browning and
insert a flat ladle that has sharp edges under and all around the
dosai, until it is released completely (be warned that using a
well-scrubbed pan won't let you release the dosai easily. To prevent
this, you might want to rub a little oil onto the surface of the pan
before spreading the dough.)
After releasing the dosai, flip it around on the other side and put
another teaspoon of oil around the edges. Wait a minute or two until
it is cooked and remove from the pan. Before making the next one, use
a small piece of paper kitchen towel and rub any excess oil off the
pan. This whole procedure sounds tedious, but it's not too hard
after you've done it a few times.
Incidentally I make dosa every week. The dough will keep in the
refrigerator for a week or more. If the dough starts to get sour, cut
small pieces some green chilis and onion and add to the dough before
cooking it. This can be done even otherwise, for a different flavor
and variety.
Eating: Break a piece of the dosa and dip it into the
dosa-molaga-podi or the samber (recipe to follow) and pop it into
your mouth.
Enjoy. If you do try to make this, send me email if you have any
further questions.
CONTRIBUTOR radhika radhika@cs.washington.edu From: Michael Loo Date:
26 Jul 97 National Cooking Echo Ž
Title: Dri-Mai-Tai
Yield: 1 Servings
Ingredients
3 oz club soda
1 oz fresh squeezed orange juice
1 oz fresh squeezed lemon juice
1 oz pineapple juice
1 oz simple syrup
1/2 oz grenadine syrup
1/2 oz lime juice
3/4 c crushed ice
1 ea orange cartwheel slice
1 ea maraschino cherry
Instructions
IN A BLENDER, COMBINE ALL INGREDIENTS EXCEPT ORANGE AND CHERRY. BLEND
UNTIL SMOOTH. POUR INTO A TALL GLASS. GARNISH WITH ORANGE AND CHERRY
THREADED ON A LONG WOOD SKEWER. MAKES ONE 11 oz. SERVING. * SIMPLE
SYRUP: IN A SMALL SAUCE PAN, COMBINE 2 CUPS SUGAR AND 1 CUP WATER.
BRING TO A BOIL, STIR TI DISSOLVE SUGAR. BOIL GENTLY FOR 5 MINUTES.
MAKES TWO CUPS. SYRUP WILL LAST FOR SIX MONTHS IF REFRIGERATED.
[Home] Dubonnet Cocktail [Home]
Title: Dubonnet Cocktail
Yield: 2 Servings
Ingredients
2 oz gin
2 oz dubonnet
1 lemon peel
Instructions
Recipe By :
[Home] Duck Sauce (Chinese Plum Sauce) [Home]
Title: Duck Sauce (Chinese Plum Sauce)
Yield: 4 Pints
Ingredients
3 md bell pepper, red
2 1/2 lb apricots; stoned & quartered
- *
2 1/2 lb plum, red; stoned &
-quartered *
5 1/2 c cider vinegar
2 1/2 c ; water
1 1/2 c sugar, white
2 c sugar, light brown
1/3 c karo, light
1/2 c ginger, fresh; peeled &
-chopped
2 tb salt, kosher
1/4 c mustard seeds; toasted
1 md onion; quartered
2 chile serrano; seeded &
-diced
5 garlic clove; minced
1 cinnamon stick
Instructions
* weight before preparation
Roast the peppers to remove skin; quarter lengthwise and devein. Set
aside.
Combine the apricots, plums, three cups of vinegar and water in a
large non-reactive kettle and simmer until soft; about 25 minutes.
Remove from heat and set aside.
In another non-reactive kettle, this one very large, combine the
remaining vinegar, sugars, and Karo and bring to a boil, stirring.
Add the fruit mixture, ginger, salt, mustard seeds, onion, chiles,
garlic, cinnamon, and the skinned bell peppers. Simmer, covered, for
five minutes then simmer uncovered for one hour, stirring every so
often. Remove the cinnamon stick.
With a food processor, pulse the mixture for a couple of seconds
(this has to be done in batches; process a little longer if you like
a less- textured sauce). Return to the kettle and boil gently,
stirring, until the sauce has thickened, about 15 minutes (the sauce
will thicken some more as it cools).
Ladle into sterilized jars, either half-pint or pint. Process in a
boiling water bath for 10 minutes (for half-pint jars) or 15 minutes
(for pint jars). Allow to age in the jar for 2 to 4 weeks before
using.
Better than Store-Bought
Witty & Colchie
[Home] Duck Sauce (For Chinese Dumplings) [Home]
Title: Duck Sauce (For Chinese Dumplings)
Yield: 1 Servings
Ingredients
1 c mango chutney
1 c apricot preserves
1/4 c cold water
Instructions
Place chutney, preserves, and water into the container of a blender
(or food processor) and blend for just a few seconds to mix well and
reduce to a fine consistency. Place in jar, cover, and refrigerate.
Duck sauce will keep for a long time in the refrigerator.
Serve with any of the Chinese dumplings.
Maria Polushkin; The Dumpling Cookbook
Typos by Brenda Adams
Posted to MC-Recipe Digest
[Home] Duck Sauce (For Chinese Dumplings)Ala The Dum [Home]
Title: Duck Sauce (For Chinese Dumplings)Ala The Dum
Yield: 1 Servings
Ingredients
1 c mango chutney
1 c apricot preserves
1/4 c cold water
Instructions
Place chutney, preserves, and water into the container of a blender
(or food processor) and blend for just a few seconds to mix well and
reduce to a fine consistency. Place in jar, cover, and refrigerate.
Duck sauce will keep for a long time in the refrigerator.
Serve with any of the Chinese dumplings.
Maria Polushkin; The Dumpling Cookbook Typos by Brenda Adams
Posted to MC-Recipe Digest V1 #1
Recipe by: Maria Polushkin, The Dumpling Cookbook
From: Brenda Adams
Date: Tue, 03 Dec 1996 19:55:13 -0800
[Home] Duck Sauce (For Chinese Dumplings)Ala The Dumpling Cookbook [Home]
Title: Duck Sauce (For Chinese Dumplings)Ala The Dumpling Cookbook
Yield: 1 Servings
Ingredients
1 c mango chutney
1 c apricot preserves
1/4 c cold water
Instructions
Place chutney, preserves, and water into the container of a blender (or
food processor) and blend for just a few seconds to mix well and reduce to
a fine consistency. Place in jar, cover, and refrigerate. Duck sauce will
keep for a long time in the refrigerator.
Serve with any of the Chinese dumplings.
Maria Polushkin; The Dumpling Cookbook Typos by Brenda Adams
Posted to MC-Recipe Digest V1 #328
Recipe by: Maria Polushkin, The Dumpling Cookbook
From: Brenda Adams
Date: Tue, 03 Dec 1996 19:55:13 -0800
[Home] Duck Sauce For Chinese Food [Home]
Title: Duck Sauce For Chinese Food
Yield: 1 Servings
Ingredients
1/2 c apricot preserves
6 tb water
2 ts low-sodium soy sauce
1 1/2 tb apple cider vinegar
1 ds garlic powder
1 apple, chopped
3/4 c chopped light peaches, pears
1 or pineapple
Instructions
Cook apricot preserves, water, soy sauce, vinegar and garlic powder
until preserves melt. Add apple and cook 5 minutes. Add chopped
fruit; mash and refrigerate. Serves 8. One serving (1/4 cup) contains
1 fruit.
Another recipe from our database at Cookbooks On/Line!
From: Steve Thomas Chile-Heads List
From: Jim Weller Date: 05-03-97
[Home] Duck Soup- Chinese Style [Home]
Title: Duck Soup, Chinese Style
Yield: 8 Servings
Ingredients
2 qt Chicken stock; fresh or
-canned
6 Dried Chinese mushrooms
1 pn White pepper; or to taste
1 c Chinese greens, bok choy or
-napa
Bones from one roast duck
3 Green onions; chopped
1 ts Sesame oil
1 c Cooked duck meat; cut
-julienned
1 oz Cellophane noodles; see *
-Note
Salt; to taste
=== GARNISH ===
1 lg Egg; raw
1 tb Chinese parsley; chopped
Instructions
* Note: Found in Oriental Markets.
Soak the dried mushrooms in 1 cup warm water for about 1/2 hour.
Bring the chicken stock to a simmer and add the mushrooms and the water in
which they were soaked. Add the pepper, greens and bones. Simmer for 1
hour.
Drain the stock and discard all solids except the mushrooms. Cut the
mushrooms julienne and return to the stockpot. Add the green onions,
sesame oil and cooked duck meat, and taste for salt.
Drop the noodles into the pot and simmer until they are just tender, about
5 minutes.
Place the soup in a tureen and add the shelled raw egg, whole. It will
cook on the way to the table.
Add the parsley garnish. Stir the egg into the soup at the table.
Comments: The Chinese are very frugal cooks. Little or nothing is wasted
-- including the bones of the duck.
This is easy and delicious.
Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 05-27-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-17-1994
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Contributor: Jeff Smith
Preparation Time: 0:00