Oriental Recipes - E
[Home] East Indian Chicken [Home]
Title: East Indian Chicken
Yield: 4 Servings
Ingredients
1/2 c chopped onion
1/2 c chopped green pepper
1/4 ts garlic powder
1 ts vegetable oil
2 c skin, cooked diced chicken
1/2 ts salt
1/2 ts pepper
1 1/2 ts curry powder
28 oz whole tomatoes, can
1 tb worcestershire sauce
2 tb chopped parsley
1/4 c raisins
2 c cooked rice
Instructions
Cook onion, pepper, garlic powder in oil until onion tender, about 3
min. Add remaining ingredients, except rice, cook over low heat for
30 min. Serve over rice. Cal: 340 Fat: 1 2/5g.
[Home] East Indian Mung Beans And Rice [Home]
Title: East Indian Mung Beans And Rice
Yield: 4 Servings
Ingredients
8 c water
1 c mung beans (dry)
1 c basmati rice
1/2 c soy oil
1/2 c soy sauce (up to)
3 tb whole yellow mustard seed
1 tb basil
1 ground tumeric
1 whole corriander
1 cumin
1 ts cayenne pepper
1 black pepper
1 fennegreek powder
1 oregano
1 ct plain yogurt
1 ct mango chutney
Instructions
1. Boil water.
2. Mix all ingredients.
3. Boil again.
4. Cover and simmer for 1+ hours.
5. Watch for chili-like consistency.
For good plate presentation, I like to put a reasonable portion on a
plate, and then put a stripe of yogurt and a stripe of chutney (like an
equal sign) on top.
This is a moderately hot dish, so I like to serve it with a cold tobuli
salad, some nan or pita, and a Ravi Shankar CD on the stereo.
SHANE@PERI.COM (SHANE BOUSLOUGH)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] East Indian Pork Chops [Home]
Title: East Indian Pork Chops
Yield: 6 Servings
Ingredients
1 ts salt
5 pork chops (up to 6)
1 c uncooked rice
1/2 c raisins
1/2 c slivered blanched almonds
1 tb instant minced onion
1/2 ts curry powder
8 oz tomato sauce
1 c plus water
Instructions
Sprinkle salt in bottom of large skillet and heat. Add pork chops. Brown on
both sides. Combine rice, raisins, almonds, onion and curry powder. Spoon
over and around chops. Pour on tomato sauce and water. Cover and simmer for
30 minutes until rice and pork are tender. Add more water as needed. Serves
5-6.
Recipe by: R. Banghart Posted to TNT - Prodigy's Recipe Exchange Newsletter
by MarySpero@prodigy.com (MS MARY E SPERO) on Jul 25, 1997
[Home] East Indian Roasted Leg Of Lamb [Home]
Title: East Indian Roasted Leg Of Lamb
Yield: 10 Servings
Ingredients
1 lg Onion; cut up
4 Jalapeno peppers; seeded,
-chopped
3 Garlic cloves; halved
3 tb Lime juice
1 tb Honey
1 ts Dijon mustard
1 ts Grated ginger root
1 ts Salt
1/2 ts Pepper
4 lb Leg of lamb
2 tb Butter or margarine; melted
Instructions
In a blender container or food processor bowl combine onion, peppers,
garlic, lime juice, honey, mustard, gingerroot, salt and pepper. Cover and
blend or process until nearly smooth, stopping to scrape sides if
necessary. Set aside.
Trim fat from meat. Cut 1/2-inch slits all over meat at 1-inch intervals.
Line a shallow roasting pan with a double thickness of heavy foil. Place
meat, fat side up, on a rack in the lined pan. Spoon pureed mixture over
meat, rubbing the mixture into the meat with your fingers. Drizzle with
melted butter.
Roast, uncovered, in a 325 degree oven for 2 hours or until desired
doneness. Cover loosely; let stand 15 minutes, before carving.
Recipe Source:
Better Homes And Gardens Magazine - Apr, 1993 issue - submitted by Mrs.
Aloma Moore, East Point, GA
Formatted for Mastercook by Robyn Louisell - akya29b@prodigy.com
- - - - - - - - - - - - - - - - - -
NOTES : An intriguing blend of hot peppers, garlic, lime, honey, and ginger
complements lamb in this winning recipe.
Contributor: Mrs. Aloma Moore
Preparation Time: 0:00
[Home] East Indian Shrimp In A Tandoori Marinade [Home]
Title: East Indian Shrimp In A Tandoori Marinade
Yield: 4 Servings
Ingredients
4 lb shrimp medium, shell,
1 deveined
16 oz plain yogurt
6 tb fresh lemon juice
1 1/4 ts cayenne
1 1/4 ts pepper
1 1/4 ts turmeric
1 1/4 ts curry powder
4 ts paprika
1/2 ts salt
2 ts garlic -- finely minced
2 ts ginger root -- minced
Instructions
Thread shrimp on 8 10 inch skewers and lay on a jelly roll sheet or
any pan that will hold them in one layer. Marinate shrimp: In a small
bowl, mix all ingredients well and spoon over skewered shrimp, cover
completely. Slip into a plastic bag and refrigerate for at least 6
hours.
Grill shrimp: Grill skewered shrimp over ashed coals for 3-4 min.
Turn and continue cooking 3 min. more until done. serve immediately
with lemon wedges and onion slices.
Recipe By :
[Home] East Indian Snack [Home]
Title: East Indian Snack
Yield: 1 Servings
Ingredients
5 oz can crisp chinese noodles
6 1/4 oz package salted cashew nuts
2 c rice chexr
1/8 c toasted coconut
1 ts curry powder
1/4 ts ground ginger
1/4 c melted butter
1 tb soy sauce
Instructions
In mixing bowl or slow-cooking pot, mix together noodles, cashews, Rice
Chex, and coconut. Sprinkle with curry and ginger. Add butter and soy
sauce. Toss until well mixed. Cover and cook in slow-cooking pot on low 3
to 4 hours. Uncover the last 30 to 40 minutes. Serve as appetizer or
snack.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
[Home] East Indian Special (Tope) [Home]
Title: East Indian Special (Tope)
Yield: 1
Ingredients
1 kg mutton; (wash & cut in
1 ; pieces)
1/2 kg onions
2 sour limes
1 curry leaves
2 tb bottle masala
------------------------------GRIND-----------------------------------
1 inch ginger
2 inch cinnamon
6 cardamoms
6 cloves
1 pod garlic
4 green chillies
1/4 kg poha; (beaten rice)
Instructions
Fry onions golden brown. Add ground masala & fry well. Add mutton &
curry leaves & salt to taste. Add 1 tbsp bottle masala & pressure cook
till mutton is tender.
Remove mutton from gravy & add 1 tbsp bottle masala boil 3 cubed potatoes
till tender. Add the mutton back to the gravy add sour lime juice & a
handful of chopped corriander.
Add poha & serve gamished with chopped corriander. This can be served as
a substitute for rice. If desired this gravy can be served with boiled
rice or pulav.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] East Indian Style Smoked Trout Appetizer [Home]
Title: East Indian Style Smoked Trout Appetizer
Yield: 6 Servings
Ingredients
1 lb hot smoked lake trout
2 potatoes
1 oil for frying
1 onion: chopped
4 cl garlic; minced
1/4 ts tumeric
1/2 ts ginger root; grated
3 tb parsley; chopped
1 green chile; seeded and
-chopped
1 salt; to taste
2 tb lemon juice
1 flour
1 lemon slices
Instructions
Boil and mash potatoes; flake and mash the fish; combine the two. Fry
onion and garlic in oil for 5 min; add tumeric, ginger, parsley and
the chile pepper; fry 1 min more. Add potato-fish mix, salt and lemon
juice; stir and cook 2 min more, cool. Roll mixture into balls, roll
in flour and deep fry on oil at 375 til browned. Serve hot with lemon
slices.
From: Smoking Salmon & Trout by Jack Whelan. Published by: Airie
Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller
[Home] East Indian Vegetable Casserole [Home]
Title: East Indian Vegetable Casserole
Yield: 6 Servings
Ingredients
2 tb butter or margarine
1 c rice,long-grain,uncooked
3/4 c celery,diagonally sliced
3/4 c raisins,dark,plumped
1/4 ts nutmeg,ground
2 bouillon cubes,beef
1/2 c nuts,chopped dry-roasted
3/4 c onion,chopped
1 c green pepper,coarse chopped
3/4 c carrot,sliced
1/4 ts cardamom,ground
1/4 ts tabasco sauce
2 c water,boiling
1 pk mozzarella cheese,slice(8oz)
Instructions
1. Melt butter in a large saucepan; sauce onion until transparent.
2. Add rice; mix well.
3. Stir in green pepper, celery, carrot, raisins, cardamom, nutmeg and
Tabasco sauce.
4. Dissolve bouillon cubes in boiling water; add to rice mixture.
5. Spoon mixture into a 2-quart casserole; cover tightly.
6. Bake in preheated 350'F. oven 30 minutes, or until all liquid is
absorbed and vegetables are tender.
7. Remove from oven; sprinkle with nuts and arrange cheese slices over
top.
8. Place under broiler 3 minutes, or until cheese melts.
NOTE: To plump raisins, drop into boiling water; let stand 5 minutes,
then drain.
[Home] Easy Entertaining [Home]
Title: Easy Entertaining
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
Bacon isn't just for breakfast anymore. There are new uses for
sausages and roast beef too. This cookbooklet offers 12 unique menu
ideas from a national recipe contest that are great for any gathering.
Send a SASE to: Easy Entertaining National Live Stock and Meat Board,
Dept. CD 444 N. Michigan Ave. Chicago, Il 60611
[Home] Easy Indian Fry Bread [Home]
Title: Easy Indian Fry Bread
Yield: 1
Ingredients
12 frozen dinner rolls; 1 lb
-pack thawed
1 cooking oil; for shallow fat
1 ; frying
---------------------INDIAN TACO MEAT SAUCE---------------------------
2 lb lean ground beef
1 16 ounce can refried beans
1 c tomato juice
1 tb taco seasoning
1 tb chopped onion
1 ts chili powder
1 c water
----------------------------TOP WITH----------------------------------
1 sour cream
1 shredded cheese
1 shredded lettuce
1 chopped tomato
1 or
----------------------CINNAMONSUGAR TOPPING---------------------------
1/2 c sugar
2 ts ground cinnamon
Instructions
On a lightly floured surface, roll out each ball of thawed dough to form a
thin 4 to 5-inch circle.
Heat 1 inch of oil in a skillet to 365o.
Fry dough circles, 1 or 2 at a time, 1 minute on each side till golden.
Drain on paper towels.
Keep warm in a 300o oven while frying remainder.
Top with meat or cinnamon sugar.
Serve warm.
Makes 12.
INDIAN TACO MEAT SAUCE:
Brown 2 pounds lean ground beef in a skillet.
Drain off fat.
Stir in one 16-ounce can refried beans, 1 cup tomato juice, 1 tablespoon
taco
seasoning, 1 tablespoon chopped onion, 1 teaspoon chili powder and 1 cup
water.
Bring to boiling.
Boil gently, uncovered, for 30 minutes.
Spoon over bread.
Top with dairy sour cream, shredded cheese, shredded lettuce and chopped
tomato, if you like.
CINNAMON-SUGAR TOPPING:
Mix 1/2 cup sugar and 2 teaspoons ground cinnamon.
Sprinkle over warm fry bread.
Per serving: 3334 Calories (kcal); 193g Total Fat; (52% calories from fat);
191g Protein; 200g Carbohydrate; 681mg Cholesterol; 3465mg Sodium
Food Exchanges: 6 Grain(Starch); 23 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 23
1/2 Fat; 6 1/2 Other Carbohydrates
Recipe by: Midwest Living Magazine
Converted by MM_Buster v2.0n.
[Home] Easy Oriental Chicken Salad [Home]
Title: Easy Oriental Chicken Salad
Yield: 1 Serving
Ingredients
1/3 c Oil
3 tb Rice vinegar
1/4 c Soy sauce
3 tb Sake
1/4 ts Ground ginger
pn Sugar
pn Salt
ds White pepper
3 c Chicken, cooked & cubed
1 c Bean sprouts, fresh
1/2 c Celery, sliced
8 oz Waterchestnuts, canned,
-drain,slice
1/4 c Green pepper, chopped
1/4 c Green onions, thinly sliced
2 tb Pimiento, chopped
Instructions
In large bowl, add ingredients in order. Stir to mix
thoroughly; cover, chill. Note--this is very good
with cooked shrimp. Same amount. source-old
clipping-ensa79a 95-01-28 -- Granma
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Easy Oriental Fried Rice [Home]
Title: Easy Oriental Fried Rice
Yield: 4 Servings
Ingredients
------------------------FROM LOIS FLACK-------------------------------
-------------------CYBEREALM BBS (315)7861120-------------------------
1 * * &nb - 4 c co; oked rice
2 sl bacon, chopped
1/2 c low-fat ham *
1 *(you may substitute cooked
-shrimp,; turkey or chicken)
1 c carrots, diced
1/2 c red pepper, diced
1/2 c green onion, chopped
1 c frozen green peas
1/2 ts dried ginger
1/3 c low-salt soy sauce
1 salt & pepper to taste
Instructions
1. Fry bacon in large skillet or wok until crisp. Drain off all but
1 T of fat.
2. Add meat and carrots; stir-fry about 2 minutes.
3. Add red pepper and onions; toss or stir to fry until vegetables
are cooked.
4. Stir in green peas, rice, ginger, soy sauce, salt and pepper.
5. Stir to heat well; cover and let stand about 5 minutes.
Serving size depends on amount of rice used.
Source: Saran Wrap
Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY
Title: Easy Pad Thai
Yield: 4 Servings
Ingredients
6 1/2 oz wide rice noodles [227g]
2 tb vegetable oil
6 oz lean ground pork
1 sweet red pepper, chopped
3 garlic cloves, minced
1/4 ts hot pepper flakes
6 oz raw shrimp, peel, devein
1/3 c chicken stock
3 tb fish sauce
2 tb granulated sugar
2 tb lime juice
2 tb ketchup
1 egg, beaten
2 c bean sprouts
2 green onions, chopped
1/4 c fresh coriander, chopped
2 tb peanuts, chopped
2 limes, cut in wedges
Instructions
Soak noodles in warm water for 15 minutes; drain and set aside.
In large wok or deep skillet, heat oil over high heat; sir-fry pork,
red pepper, garlic and hot pepper flakes for 2 minutes. Add shrimp;
stir-fry for 1 minute. Stir in stock, fish sauce, sugar, lime juice
and ketchup; stir-fry for 1 minute. Add noodles; toss. Drizzle in
egg, tossing until egg is set. Add bean sprouts; toss. Sprinkle with
onions, coriander and peanuts. Garnish with lime.
Makes 4 servings for $9.70CDN [Sep 94]
Per serving: about 510 calories, 25 g protein, 18 g fat, 62 g
carbohydrate good source iron.
Source: Canadian Living magazine, Sep 94 Presented in article by
Elizabeth Baird: "Great Pastabilities"
[-=PAM=-] PA_Meadows@msn.com
[Home] Easy Shrimp Cocktail Sauce [Home]
Title: Easy Shrimp Cocktail Sauce
Yield: 1 Servings
Ingredients
1/2 c chili sauce
1/2 c catsup
1/4 c horseradish
1 tb lemon juice
1 tb worchestershire sauce
Instructions
Blend and chill.
[Home] Eat Smart Oriental Chicken Salad [Home]
Title: Eat Smart Oriental Chicken Salad
Yield: 1 Servings
Ingredients
4 chicken breast filets
4 tb soy sauce
4 tb sherry
1 ds garlic powder
2 tsp. minced fresh ginger
1 head eat smart lettuce
1 bn coriander
2 stalks of green onions
Instructions
----------------------------------OPTIONAL----------------------------------
1/2 c chopped roasted peanuts
2 c fried chow mein noodles
---------------------------SESAME GINGER DRESSING---------------------------
4 ts dry mustard
3 tb toasted sesame seeds
4 tb soy sauce
1 tb sherry
2 tb sesame oil
1 tb vegetable oil
2 tb rice vinegar
1 tb sugar
1/2 ts minced ginger
Here's a recipe I haven't tried yet but plan to in the near future. I found
it on the package wrap around my Lettuce that I purchased a few weeks ago
from grocery store, it was packaged by Apio, Inc. I love Chinese food and
thought this would be one worth sharing.
Mix soy sauce, Sherry, Garlic Powder, and ginger in a shallow baking dish.
Marinate Chicken for several hours. Bake chicken skin side up for 45
minutes at 325F and shred chicken when cool. Shred Lettuce and green
onions; chop coriander and peanuts. Toss these ingredients in a large
mixing bowl. Add chicken and Chow Mein Noodles and set aside.
SESAME GINGER DRESSING: Prepare dressing by mixing dry mustard, sesame oil,
veg oil, soy sauce,Sherry, Vinegar, Sugar, Sesame Seeds and Ginger
together. Pour dressing over salad and toss gently. Sprinkle Peanuts on
top.
Serves 4
Posted to TNT Recipes Digest by "Cynthia" on Mar
6, 1998
[Home] Edna'S Oriental Fish Marinade [Home]
Title: Edna'S Oriental Fish Marinade
Yield: 1 Serving
Ingredients
1 tb soy sauce
1 tb sherry
1 tb oil
1/2 ts sugar
2 sl crystallized ginger minced
1 onion sliced
Instructions
The other best alternative is cut into small sections, heat Canola oil.
Cheat - purchase Zatarain's Seasoned Fish Fry. Dust the fish up and deep
fry. Watch out because your family will fight you for the last piece of
fish.
Posted to the BBQ List by "H. WHITED ENGRAVING" on Aug
21, 1998.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Egg Foo Yung (Chinese Omelet) [Home]
Title: Egg Foo Yung (Chinese Omelet)
Yield: 2 Servings
Ingredients
1 egg mixture:
4 oz shelled and deveined cooked
-shrimp
2 lg eggs, beaten with 2
-teaspoons water
1 c bean sprouts
1/4 c chopped scallions (green
-onions)
1/8 ts salt
1 dash each garlic powder and
-white p; epper
2 ts peanut or vegetable oil
1 sauce:
1 1/2 ts soy sauce
1 ts each cornstarch and rice
-vinegar
1 dash ground ginger
1/2 c water
Instructions
To prepare Egg mixture: In bowl combine shrimp, beaten eggs, bean
sprouts, scallions, and seasonings, mixing well. In 9 inch nonstick
skillet heat oil; drop a scant 1/4 cup of egg mixture into hot oil
and cook until set and lightly browned on bottom. Turn patty over and
brown other side; remove to a warmed platter and keep warm. Repeat
procedure with remaining egg mixture, using scant 1/4 cup mixture for
each patty.
To prepare Sauce: In small saucepan combine soy sauce, cornstarch,
vinegar, and ginger, stirring to dissolve cornstarch; gradually stir
in water. Stirring constantly, bring mixture to a boil and cook until
sauce thickens.
TO SERVE: Transfer patties to 2 warmed plates and top each portion
with half of the sauce.
[Home] Egg Noodles With Oriental Seasoning [Home]
Title: Egg Noodles With Oriental Seasoning
Yield: 4 Servings
Ingredients
4 oz medium or wide egg noodles -
- uncook; ed
1/4 c water
2 tb low-sodium soy sauce
1 ts vinegar
1 ts sugar
1 ts cornstarch
1 tb vegetable oil
2 scallions; trimmed - and
-thinly slic
1 garlic clove - finely
-chopped
1/2 ts dried ginger
1/4 lb snow peas; trimmed
Instructions
Prepare egg noodles according to package directions. While egg
noodles are cooking, stir the water, soy sauce, vinegar, sugar and
cornstarch together in a small bowl until the sugar and cornstarch
are dissolved. Set aside.
When noodles are done, drain well. Heat the vegetable oil in a wok or
large, deep skillet over high heat. Add the scallions, garlic and
ginger and stir until the garlic and ginger are fragrant, about 15
seconds. Add the snow peas and toss just until they begin to change
color, about 10 seconds. Add noodles and toss with the seasoned oil.
Stir in the soy sauce mixture and pour all into the wok. Stir well
until the sauce is thickened and the noodles are evenly distributed.
Transfer immediately to a serving dish. Serve hot.
Serves 4 (as side servings)
Each serving provides: 98 Calories; 2.9 g Protein; 13.2 g
Carbohydrates; 3.9 g Fat; 9.3 mg Cholesterol; 519 mg Sodium. Calories
from Fat: 27%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
[Home] Eggplant With Chicken From Keo'S Thai Cuisine [Home]
Title: Eggplant With Chicken From Keo'S Thai Cuisine
Yield: 1 Recipe
Ingredients
1 no ingredients
Instructions
3/4 lb Japanese eggplant; (about 3
-cups sliced)
1/3 lb pound boneless chicken
-breast
6 tb oil
3 cloves garlic; crushed
3 red chili peppers; seeded
-and choped
15 sweet basil leaves
3 tb Thai yellow bean sauce
Slice unpeeled eggplant crosswise into slices 1/8 inch thick. Thinly
slice chicken. Heat oil in wok; add garlic and stir fry until light brown.
Add eggplant and chicken and cook for 5 to 7 minutes. Add red chili
peppers, basil leaves and yellow bean sauce; mix well. Serve
immediately, since eggplant and basil turn dark if dish sits after
cooking.
Makes 3 to 4 servings.
from the Chicken-recipes list at Onelist, posted by Mimi Hiller
MM-formatted by Petra
[Home] Eggplant- Chinese Style [Home]
Title: Eggplant, Chinese Style
Yield: 4 Servings
Ingredients
1 lg Eggplant
2 tb Salt
1 ts Freshly-grated ginger root
1 tb Red chile paste with garlic
1 tb Chinese rice wine
1 tb Soy sauce, light
1 tb Sweet bean sauce
1 tb Hot bean sauce
3 tb Peanut oil
3 Garlic cloves; minced
4 Green onions; chopped
1 tb Toasted sesame oil
Green tops of 3 green
-onions; chopped for garnish
Instructions
Cut off the stem of the eggplant and cut into 3/4-inch slices. Cut the
slices again so that you have 3/4-inch-square cubes.
Place in a bowl and mix with the salt. Place in a colander and let drain
for 45 minutes. Rinse off the cubes and drain for another 45 minutes. Or
rinse and pat dry with paper towels.
Meanwhile, mix the sauce: In a small bowl mix the ginger, red chile paste
with garlic, wine, soy sauce, hot bean sauce, and the sweet bean sauce.
Stir and set aside.
Heat a wok or very large frying pan. Add the peanut oil and the garlic.
Saute for a moment and then add the eggplant and green onion.
Stir-fry over high heat until the eggplant is tender, 7 to 10 minutes. Add
the mixed sauce. Continue cooking for another 3 minutes.
Place on the serving platter and drizzle the sesame oil over the top. Add
green onion tops for garnish.
Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 01-09-1991 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
- - - - - - - - - - - - - - - - - -
Contributor: Jeff Smith
Preparation Time: 0:00
[Home] Eight Spiced Crispy Skinned Snapper In A Thai Hot And [Home]
Title: Eight Spiced Crispy Skinned Snapper In A Thai Hot And
Yield: 1 Serving
Ingredients
4 Snapper fillets with the
-scaled ski
1/8 c coarse ground Szechwan
-peppercorn
1/8 c ground star anise
1/4 c ground cinnamon
1/4 c coarsely ground fennel
1/4 c coarsely ground cumin
1/4 c coarsely ground coriander
1/8 c coarsely ground white
-peppercorn
1/8 c ground ginger
Salt
Instructions
Salt snapper and coat only meat side with spice mix. In a medium hot
pan with canola oil, saute meat side first until brown then flip and
roast
in a 450 degree oven for 58 minutes. Be careful not to burn the skin.
May have to flip over back to finish. Pull crispy skin off and slice on the
bias.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 109 Calories; 2g Fat (10% calories
from fat); 2g Protein; 29g Carbohydrate; 0mg Cholesterol; 11mg Sodium
NOTES : SOUR BROTH
_____
Contributor: Chef du Jour
Preparation Time: 0:00
[Home] Eight Spiced Crispy Skinned Snapper In A Thai [Home]
Title: Eight Spiced Crispy Skinned Snapper In A Thai
Yield: 4 Servings
Ingredients
4 snapper fillets with the
1 scaled skin on
1/8 c coarse ground szechwan
1 peppercorn
1/8 c ground star anise
1/4 c ground cinnamon
1/4 c coarsely ground fennel
1/4 c coarsely ground cumin
1/4 c coarsely ground coriander
1/8 c coarsely ground white
1 peppercorn
1/8 c ground ginger
1 salt
Instructions
Salt snapper and coat only meat side with spice mix. In a medium hot
pan with canola oil, saute meat side first until brown then flip and
roast in a 450 degree oven for 58 minutes. Be careful not to burn the
skin. May have to flip over back to finish. Pull crispy skin off and
slice on the bias.
Recipe By : Chef du Jour
From: Minnie@juno.Com (Louise M Mccartndate: Wed, 23 Oct 1996
14:36:15 Pst
Title: Elephant'S Tail
Yield: 2 Servings
Ingredients
3 oz gin
1 oz cherry brandy
1 juice of 1 lemon
2 ds grenadine
Instructions
Recipe By :
[Home] English Indian Ingredients - Part 1 [Home]
Title: English / Indian Ingredients , Part 1
Yield: 1 Servings
Ingredients
1 information:
Instructions
A
Achar Pickle
Adrak Ginger
Ajwain or Ajowain Lovage
Aloo Potato
Am Mango
Am chur Mango Powder
Anardana Pomegranate
Aniseed Saunf
Areca Betel Nut
Asafoetida Hing
Aserio Aniseed
Ata or Atta Chupatti flour. Fine wholemeal
B
Badian Aniseed Stars (Star Anise)
Badam Almond
Bay Leaves Tej Patia
Besan Chickpea flour
Bindi Okra
Black Salt Kala namak
Brinjal Aubergine
C
Cardamon, black or brown Elaichi
Cardamom, green or white Elaichi
Cashew nuts Kaju
Cassia bark Cassia bark
Chawal Rice
Chillis Chillis
Chor magaz Melon seeds
Cinnamon Dalchini
Cloves Lavang
Coriander Dhania
Cummin or Cumin Jeera or Zeera
Curry leaves, Neem or Kariphulia
Cus cus Poppy seed
D
Dahi Yoghurt
Doroo Celery
F
Fennel Sonf or Soonf
Fenugreek Methi
This is the first half of a message posted in FidoNet International
Cooking Echo by Bob Wilson, Nantwich, UK.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/indiatrm.zip
[Home] English Indian Ingredients - Part 2 [Home]
Title: English / Indian Ingredients , Part 2
Yield: 1 Servings
Ingredients
1 information:
Instructions
G
Gajar Carrot
Garam Masala Garam Masala, add it to curry
Garlic Lasan
Goor or Gur Palm sugar
Gram flour (Besan) Chickpea flour
H
Haldi Turmeric
I
Imli Tamarind
J
Jaifal or Taifal Nutmeg
Javatri Mace
K
Kabli chana Chickpea
Kalongi Similar to wild onion seeds
M
Makke Cornflour
N
Nga-Pi Shrimp paste
Nigella Wild Onion Seed
P
Panch Phoran Five seed mixture
Paprika Paprika
Pepper Mirch
Podina Mint leaves or powder
R
Rai Mustard seed
Rajma Red Kidney beans
Rosewater Ruh gulab
S
Saffron Kesar or Zafron
Salt Namak
Sarson Ka Sag Mustard leaves
Seenl Allspice
Sesame Seeds Til
Sonf Fennel seed
Sont or Sonth Dry ginger
Supari Supari, Mixture of colored seeds
for chewing after a meal
T
Taipal or Jaiphal Nutmeg
Tej Patia Leaf of cassia bark tree
Tusci Basil
V
Vark or Varak Edible silver or gold foil
This is the second half of a message posted in FidoNet International
Cooking Echo by Bob Wilson, Nantwich, UK.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/indiatrm.zip
[Home] English Indian Ingredients ~ Part 1 [Home]
Title: English / Indian Ingredients ~ Part 1
Yield: 1 Servings
Ingredients
1 information:
Instructions
A Achar Pickle Adrak Ginger Ajwain or Ajowain Lovage Aloo Potato Am
Mango Am chur Mango Powder Anardana Pomegranate
Aniseed Saunf Areca
Betel Nut Asafoetida Hing Aserio Aniseed Ata or
Atta Chupatti flour. Fine wholemeal
B Badian Aniseed Stars (Star Anise) Badam Almond Bay Leaves Tej Patia
Besan Chickpea flour Bindi Okra Black Salt Kala namak Brinjal
Aubergine
C
Cardamon, black or brown Elaichi Cardamom, green or white Elaichi
Cashew nuts Kaju Cassia bark Cassia bark Chawal Rice
Chillis Chillis Chor magaz Melon seeds Cinnamon Dalchini Cloves
Lavang Coriander Dhania Cummin or Cumin Jeera or Zeera Curry leaves,
Neem or Kariphulia Cus cus
Poppy seed
D Dahi Yoghurt Doroo Celery
F Fennel Sonf or Soonf Fenugreek Methi
This is the first half of a message posted in FidoNet International
Cooking Echo by Bob Wilson, Nantwich, UK.
[Home] English Indian Ingredients ~ Part 2 [Home]
Title: English / Indian Ingredients ~ Part 2
Yield: 1 Servings
Ingredients
1 information:
Instructions
G Gajar Carrot Garam Masala Garam Masala, add it to curry Garlic
Lasan Goor or Gur Palm sugar Gram flour (Besan)
Chickpea flour
H Haldi Turmeric
I Imli Tamarind
J Jaifal or Taifal Nutmeg Javatri Mace
K Kabli chana Chickpea Kalongi Similar to wild onion seeds
M Makke Cornflour
N Nga-Pi Shrimp paste Nigella Wild Onion Seed P Panch Phoran Five seed
mixture Paprika Paprika Pepper Mirch Podina Mint leaves or powder
R Rai Mustard seed Rajma Red Kidney beans Rosewater Ruh gulab
S Saffron Kesar or Zafron Salt Namak Sarson Ka Sag Mustard leaves
Seenl Allspice Sesame Seeds Til Sonf Fennel seed Sont or Sonth Dry
ginger Supari Supari, Mixture of colored seeds for chewing after a
meal T Taipal or Jaiphal Nutmeg Tej Patia Leaf of cassia
bark tree Tusci Basil
V Vark or Varak Edible silver or gold foil
This is the second half of a message posted in FidoNet International
Cooking Echo by Bob Wilson, Nantwich, UK.
[Home] Entertaining On A Budget Pt 2 [Home]
Title: Entertaining On A Budget Pt 2
Yield: 1
Ingredients
1 see part 1
Instructions
much further than something like steamed shrimp (which attracts guests
from several states away and cost you a fortune). Also stay away from
roasts or tenderloin for a party of this size. A selection of oil-cured
black olives and cornichon, (small french gherkin pickles), finely chopped
red onion, and capers are nice savory complements. I also like to serve
smoked salmon with dark pumpernickel bread.
To round out the menu we're going to serve a sampling of sweet cookies and
savory crackers.
Buy the crackers for the dips in bulk or once again, at a wholesale club.
If you can find the time I suggest planning ahead and doing some baking
for the sweet cookies. It will cost far less. Shape them a tad smaller
than a "regular" cookie. Make them bite-size. Store them properly in
airtight containers and freeze them. Simple sugar cookies, butter cookies
and cheesecrackers are nice, easy, inexpensive cookies to prepare ahead.
THE BAR: THE BASICS
At a cocktail party, one must, or course, consider the bar. Serve both
red and white wine and a small selection of hard liquor. Some cocktail
tips:
Make sure you buy from a place that will give you a case discount -- many
stores offer a 10% discount if you buy a case of wine. As for hard
liquor, vodka, bourbon, and gin are the basics. Some stores will even let
you return unopened bottles - ask before you assume. Don't forget the
mixers. At minimum you'll need soda and tonic water as well as cranberry
and orange juice (use concentrate if you want to really pull in the belt),
soft drinks, and lemons and limes. Don't scrimp on the liquor. Don't buy
top shelf but don't buy really cheap liquor. Everyone will appreciate it!
REMEMBER...
You don't have to spend a fortune to entertain. Keep the food simple and
think about the number of guests, and the "event" - a cocktail party is
far cheaper than hosting a Sunday brunch, yet certainly more expensive
than a small dinner party for friends. Get a little bit creative with the
presentation, make it exciting and festive. Most importantly, have fun!
c 1998 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC buster by Barb at PK
Recipe by: Virginia Willis
Converted by MM_Buster v2.0l.
[Home] Entertaining On A Budget [Home]
Title: Entertaining On A Budget Yield: 1 Ingredients ------------------------------NONE------------------------------------ Instructions This month, Virginia Willis, the food stylist for "The Main Ingredient," shares some hints for great entertaining without straining your budget! ENTERTAINING ON A BUDGET One of my dearest friends, Evan is getting married at the end of the month. Two of my other best friends and I are hosting a cocktail party in honor of the marriage. The three hosts live in different states so to plan the affair we had a conference call a couple of weeks ago. It was real comedy. We've all been friends for almost 15 years and we've seen it all. Not only are we all pretty strong personalities, but also we are all fairly opinionated. We each have our own ideas about just how this party will be, so we have to meet in the middle. SMALL BUDGET, BIG PLANS The point is that we are on a budget. There will be 50 or so guests and we're hoping to spend around $300 total. That's fairly restrictive for that many people. It may sound like a lot of money, but once you include food, drink, buying plates and napkins or renting wine glasses the money disappears fast. However, that's real life. We know a place in where we can buy simple white plates in bulk. If you are planning a party, get on the phone and shop around! Also, don't forget about the cost of invitations and stamps. My friend and fellow host, Stacy is a whiz on the computer so she's taking care of printing the invitations. Save when and wherever you can. As a host you want people to eat, drink and be merry but you certainly don't want to run out of food or drink. Always expect guests to take two of everything. If you expect 45 people then you'll need at least 90 cheese straws. Some people eat more, some less - but that's a good "rule of thumb." Planning is absolutely imperative. We have to divide and conquer to get things done. The first point is to figure out the menu. We are having light hors d'oeuvres and wine. We are having the party from 8:00 to 11:00 pm. That's clever time. It's after supper so people have already eaten. Also, stating a close on the invitations is a really good idea. THE MENU: EAT LUXE, PAY LESS So, where do we start? There's the ubiquitous vegetable crudite, but it doesn't have to be inherently boring. Some ideas: Do not, I repeat, do not, buy the pre-assembled plastic platter from your local grocery store. Keeping color and texture in mind, try different vegetables. Don't buy lots of expensive red peppers but instead fill in with less expensive cauliflower. You'll need a mix of at least 6 or so vegetables. There is a nice farmer's market nearby, and I usually buy small red creamer potatoes or if I can find them, the purple Peruvian potatoes. If asparagus is too expensive or out of season I suggest using haricot vert (young tender green beans). I always blanch my vegetables to al dente in a flavorful court bouillon. They don't need to be fully cooked - just take the edge off. (Except of course, the potatoes.) When they are just right I "shock" them in ice water to stop the cooking. For the carrots I'll add a few pieces of fresh ginger and a cinnamon stick to the cooking water. For the broccoli florets I'll throw in a few whole peeled and crushed cloves of garlic and a tablespoon or so of rich, green extra virgin olive oil. For the yellow squash I'll add a few slices of lemon and a sprig or two of fresh thyme. These aren't really recipes and there are no hard fast rules to play by. The key is to give the vegetables a bit of depth. Use your imagination. Cheese boards can be expensive. Nice cheeses domestic or imported can be very pricey. But cheese is a good finger food. Instead, make a cheese dip to serve with crackers and bread: Finely grate a nice piece of Gruy,re (the real Swiss cheese) and Parmigiano-Reggiano, the King of Parmesan. These cheeses are expensive but combine them with a less expensive cheese such as cheddar. (Grate the cheddar as well.) Add softened cream cheese, a bit of butter and flavorings such as finely chopped garlic, minced sun-dried tomatoes, freshly chopped fresh thyme and flat-leaf parsley A pinch of cayenne pepper will pick up the pace. Combine until well blended. Taste and adjust for seasoning. The mixture should be very flavorful. Don't forget dishes to be served cold should always be very well seasoned. We are also going to prepare a spinach mushroom dip: Both spinach and white button mushrooms are fairly inexpensive and I absolutely swear by frozen chopped spinach for purposes such as this. I simply saute a bit of garlic and shallot in butter or olive oil, Add the defrosted spinach and cook 3 to 5 minutes or so to heat through. Drain well to remove the excess moisture and blend together with sour cream and maybe a bit of cream cheese. Taste and adjust for seasonings. If you want to feature meat or seafood I suggest something such as smoked salmon. It makes a "statement" and my friend and fellow party-giver Lisa has told me that a wholesale club in her area sells sides of smoked salmon for around $18. That's a good price. No, it's not wild salmon netted from the fiords of Norway, but it will serve our purposes just fine. The beauty of serving smoked salmon is that people are not likely to eat a lot of it. The salmon is served in thin delicate slices that will indeed go continued in part 2
[Home] Entertaining With Ease [Home]
Title: Entertaining With Ease
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
Eight recipe cards offer elegant and delicious appetizers, salads,
entres, and desserts plus make-ahead tips for preparing them for a
party next week or next month.
Send your name and address to: Entertaining With Ease Recipe Cards
Dept. 4500-PK-CD P.O. Box 78980 New Augusta In 46278
[Home] Exotic Chinese Cucumber Soup [Home]
Title: Exotic Chinese Cucumber Soup
Yield: 1 Servings
Ingredients
6 c chicken or vegetable broth
2 md cucumbers, peeled, seeded,
-diced
8 mushrooms, washed, thinly
-sliced
4 scallions, chopped
1 salt and pepper, to taste
8 ts sesame oil
1 tb rice vinegar, or white wine
-vinegar
1 pn ginger powder
Instructions
1. Place the broth in a soup pot and bring it to a boil. Add the cucumbers,
mushrooms, scallions, salt , and pepper. Cover the soup pot and cook gently
over low-medium heat for 15 to 20 minutes.
2. Blend the soup in a blender. Add the extra seasonings-sesame oil,
vinegar and ginger- and blend well. Refrigerate the soup for a few hours
and serve cold. Or reheat the soup and serve it hot as the Chinese do.
Recipe by: Twelve Months of Monastery Soups Posted to MC-Recipe Digest V1
#648 by Sue on Jun 24, 1997
[Home] Exotic Chinese Fruit Bowl B1 [Home]
Title: Exotic Chinese Fruit Bowl B1
Yield: 6 Servings
Ingredients
4 kumquats
4 lichees
4 loquats
4 sl mandarin orange
4 pineapple chunks
4 candied cherries
2 qt finely crushed ice
Instructions
Prepare the fruit for eating by cutting into bite-size pieces. Place
the crushed ice in a shallow fruit bowl, pack and invert onto a
colorful platter or silver tray. Carefully make indentations in the
ice with your finger, put a toothpick in each piece of fruit and set
in the indentations. Serve at once.
Temperature(s): COLD Effort: EASY Time: 00:15 Source: MADAME WU'S
GARDEN Comments: WILSHIRE BOULEVARD, LOS ANGELES Comments: BEVERAGE:
CHINESE TEA
[Home] Exotic Chinese Fruit Bowl [Home]
Title: Exotic Chinese Fruit Bowl
Yield: 6 Servings
Ingredients
4 kumquats
4 lichees
4 loquats
4 sl mandarin orange
4 pineapple chunks
4 candied cherries
2 qt finely crushed ice
Instructions
Prepare the fruit for eating by cutting into bite-size pieces. Place
the crushed ice in a shallow fruit bowl, pack and invert onto a
colorful platter or silver tray. Carefully make indentations in the
ice with your finger, put a toothpick in each piece of fruit and set
in the indentations. Serve at once.
Source: Madame Wu's Garden, Wilshire Boulevard, Los Angeles