Oriental Recipes - F
[Home] False Pigs' Tails With Yellow Peas Rice [Home]
Title: False Pigs' Tails With Yellow Peas Rice
Yield: 1
Ingredients
1 1 kilogram f pork; all fat
-removed
2 tb caribbean light pork spice
800 g peas; yellow
1/2 dl vegetable oil
50 g butter
2 onions; peeled and chopped
1 red pepper; chopped
3 cloves garlic; peeled and
-chopped
2 scotch bonnet
10 cherry tomatoes
200 g smoked bacon or smoked hog;
-(or if you are a
1 ; fan, pigs' tails)
1 dl coconut cream
500 g rice
6 spring onions; finely
-chopped
1 yam
1 salt and pepper
6 cloves garlic
Instructions
Marinate the pork with the Caribbean light pork spice.
Soak the peas in lots of cold water and change it twice. If you use pigs'
tails also soak them. Heat half the oil and butter in a pan. Add the
onions and sweat till they are soft. Add the garlic and sweat for a
further minute. Add the Scotch bonnet, tomatoes, red pepper, peas, bacon
or hog and cover with water.
Simmer for 1 hour on the side of the stove till the peas and the bacon are
very soft.
Take out the bacon, remove the rind and cut into fine dice. Add the rice
and coconut cream to the remaining peas. Cook under a lid on the side of
the stove till the rice is cooked and all the water has been absorbed.
Add the spring onions and adjust seasoning. Meanwhile, put some cloves of
garlic and olive oil in some foil and roast in the oven. Cook the fillet
of pork in the remaining oil and butter for approximately 10 minutes in a
preheated oven of 200C and rest for 5 minutes.
Take some cherry tomatoes, cut them in half and stew them with salt and
pepper on a baking tray. Rub them with thyme. Then warm them up in a
saucepan with some olive oil. Place the rice in the middle of the plate.
Slice the fillet of pork and arrange around it. Pour the tomatoes around
the edge. Arrange the roasted garlic and sprinkle some spring onions on
the top.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Fast Flounder- Thai Style [Home]
Title: Fast Flounder, Thai Style
Yield: 2 Servings
Ingredients
1 shallot
2 cloves garlic; chopped
1/2 inch length of fresh ginger;
- peeled and chopped
1 scallion; cut into 1-inch
-- slices
1/2 c canned unsweetened coconut
-milk
4 sprigs fresh cilantro
1 ts Thai fish sauce
2 flounder fillets; (6-oz.)
Instructions
Preheat the oven to 375 degrees. Lightly grease a 9-by 13-inch casserole
with butter or vegetable oil cooking spray.
Put all of the ingredients except the flounder in a blender and puree
briefly. The mixture does not have to be completely smooth.
Place the flounder fillets in the casserole and pour the sauce over the
fish, using your hands to make sure all of the fillets are completely
coated. Bake on the center rack of the oven until the fillets are just
cooked through, 8 to 10 minutes. Serve immediately.
Makes 2 servings.
Each serving contains 275 calories, 5 gm. carbohydrate, 32 gm. protein,
15 gm. fat (including 12 gm. sat. fat), 83 mg. cholesterol, 310 mg.
sodium, 51 mg. calcium and 1 gm. dietary fiber.
- - - - - - - - - - - - - - - - - -
NOTES : From "The Working Stiff Cookbook." Sole fillets may be substituted
for the flounder, but reduce the cooking time to 6 to 8 minutes.
Contributor: Minneapolis Star and Tribune, 8/98
[Home] Fast With Five Korean Chicken [Home]
Title: Fast With Five: Korean Chicken
Yield: 4 Servings
Ingredients
8 chicken thighs
1/4 c soy sauce, sodium-reduced
3 garlic cloves, minced
1/2 ts hot pepper flakes
1/4 c green onions, chopped
Instructions
Trim off any fat and excess skin from chicken.
In large skillet, heat 1 tb vegetable oil over medium-high heat; cook
chicken, turning 4 times, for about 10 minutes or until browned.
Drain off fat.
Whisk together soy sauce, 1/4 cup water, garlic and hot pepper
flakes; pour over chicken. Bring to boil; boil for 1 minute. Reduce
heat to low; cover and simmer, turning once, for about 15 minutes or
until juices run clear when chicken is pierced. Skim off fat.
Sprinkle with green onion.
Serve with a pot of rice cooked with two diced carrots. Steam snow,
sugar snap or frozen green peas as well.
Makes 4 servings for $3.88CDN [Nov 94]
Per Serving: about 320 calories, 32 g protein, 19 g fat, 2 g
carbohydrate
Fast with Five is a collection of recipes that require a maximum of
five ingredients to make.
Source: Canadian Living magazine - Nov 94 Test Kitchen recipe
[-=PAM=-]
[Home] Fatfree Chinese Dumplings [Home]
Title: Fatfree Chinese Dumplings
Yield: 1
Ingredients
2 c shredded veggies*
Instructions
soy sauce
water
vinegar (white or rice)
24 wonton/dumpling skins
garlic fresh, chopped fine
ginger fresh, chopped fine
small bowl with water, for dipping
optional:
1 Tbsp Hunan chili paste
1 Tbsp plum sauce
1 tsp black bean sauce
1 tsp five spice powder
(use *one*)
*Mixture of: mostly cabbage or bok choy,
with carrots, mushrooms, onion, whatever to taste. Pre-packaged
coleslaw mix works surprisingly well.
Make the dipping sauce first and let it sit. Mix equal parts soy
sauce and vinegar, about 1/8 cup per person. Mix equal parts garlic
and ginger, about a clove's worth per person.
Stir-fry vegetable mix in a small bit of water and soy sauce.
If you have it, add your favorite optional flavoring. I like chili paste.
Stir until translucent. Mix will taste sorta raw.
To make the dumplings, scoop about 1.5 teaspoons onto a dumpling skin
(experiment until you find the right amount.) Crunch the dumpling
into a nice shape and dip the end into the small bowl to seal it.
Dumplings may be boiled for 3-5 minutes or steamed 5-10. They are
done when they crinkle up and turn translucent.
Dip dumplings in sauce. Magic!
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: Elizabeth Schwartz
Converted by MM_Buster v2.0n.
[Home] Festive Cocktail Meatballs [Home]
Title: Festive Cocktail Meatballs
Yield: 60 Meatballs
Ingredients
1 1/2 lb ground beef
1 c minute rice
1 cn (8oz) crushed pineapple in
-juice
1/2 c carrot [finely shredded]
1/2 c onion [chopped]
1 egg [beaten]
1 ts ginger [ground]
8 oz french dressing
2 tb soy sauce
------------------------------HHR-------------------------------------
Instructions
(Pre-heat the oven to 400o)
1) Mix together all of the ingredients except the last 2, in a
bowl, then form into 1" meatballs... 2) Place on a greased baking
sheets and bake in pre-heated oven for 15 min. or `til browned... 3)
Mix together the soy sauce and the dressing... 4) Serve the meatballs
warm with the dressing...
Source: the "Hurry Up Hamburger Recipes" cookbook Submitted by Fred
Goslin in Watertown NY on Cyberealm Bbs, home of KookNet at (315)
786-1120
[Home] Fettuccine With Indian Tomato Sauce [Home]
Title: Fettuccine With Indian Tomato Sauce
Yield: 1 Servings
Ingredients
1 lb fettucine
1 c chopped onion
1/2 c finely chopped carrot
2 ts crushed garlic
2 ts minced ginger
1 tb curry
Instructions
Another good web site is the Center for Science Nutrition Letter:
http://www.cspinet.org
Here are two recipes from one of their newsletters.
Saute onion, carrot, garlic and ginger in water or broth etc. for about 5
minutes. Add 1 can (28 oz) crushed tomatoes and 1 T of curry and simmer
about 20 minutes more. Serve over the fettucine and sprinkle with 1/2 cup
chopped parsley or coriander.
(Both original recipes used olive oil for sauteing)
Posted to fatfree digest by BHATPHOACC on May 20, 1998
[Home] Ff Pie Crust [ Contains Egg White ] [Home]
Title: Ff Pie Crust [ Contains Egg White ]
Yield: 1 Servings
Ingredients
1 1/2 c cooked brown rice
1 egg white
Instructions
mix them. press into a pie plate that has been coated with Pam. bake
in a preheated 350 degree oven for 10 minutes. fill with your
favorite filling.
Posted by "R. S. Koss" to the Fatfree Digest
[Volume 11 Issue 27], Oct. 27, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
[Home] Fiery Thai Salsa [Home]
Title: Fiery Thai Salsa
Yield: 1
Ingredients
3 c chopped seeded peeled
-cucumbers
1 c chopped green onions
3/4 c chopped radishes
1/4 c chopped fresh mint
3 tb minced peeled fresh ginger
3 tb fresh lime juice
2 tb sugar
1 tb plus 1 teaspoon minced
-garlic
1 1/2 ts sesame chili oil*
Instructions
* Available at Asian markets and in the Asian foods section of many
markets.
Combine all ingredients in large bowl. Season with salt. Cover and
refrigerate until juicy, about 1 hour. Stir before serving. Serve cold.
Makes about 3 1/2 cups.
Bon Appetit July 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Figgy Thai Chicken Salad [Home]
Title: Figgy Thai Chicken Salad
Yield: 6
Ingredients
6 tb lime juice
1/4 c honey
3 ts low-sodium soy sauce
1/4 ts red chile flakes
2 ts ginger root; minced
2 c cooked chicken; shredded
1 c california dried figs;
-sliced crosswise
2 green onions; thinly sliced
1/4 c mint; chopped
1/2 cantaloupe; pared and cut
-into 1
1 red bell pepper; cut into
-1/2 cubes
1/2 cucumber; peeled, seeded,
1 ; and cut into 1/2 cu
10 iceberg lettuce leaves
1/4 c roasted peanuts; coarsely
-chopped
----------------------------GARNISH-----------------------------------
1 mint sprig; (optional)
Instructions
In small bowl, combine first five ingredients. Place chicken in medium
bowl,
and toss with figs, green onions and chopped mint. Pour marinade over
chicken
mixture with cantaloupe, bell pepper and cucumber. Arrange lettuce on a
chilled platter. Mound chicken salad attractively in center. Sprinkle with
peanuts and garnish with mint as desired.
Source: Low-fat Recipes Featuring California Figs. Reprinted with the
permission of The California Fig Advisory Board Electronic format courtesy
of
Karen Mintzias
Per serving: 159 Calories (kcal); 2g Total Fat; (12% calories from fat);
16g Protein; 20g Carbohydrate; 40mg Cholesterol; 145mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0
Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Finches Thai Spike Triple Pumpkin Soup [Home]
Title: Finches Thai Spike Triple Pumpkin Soup
Yield: 1
Ingredients
1 no ingredients
Instructions
1 large brown onion 2 tablespoons olive oil 4 cloves garlic 1/2 bunch
coriander 1 small red "birdseye chilli" 1/2 teaspoon chilli paste 1
teaspoon
ground cumin 1 teaspoon tumeric 500 g. Queensland Blue pumpkin 500 g.
Butternut pumpkin 500 g. Jap pumpkin 1.5 litres chicken stock 400 g. tin
coconut milk
Heat the olive oil in a large saucepan and add the onion and garlic and
cook
for 10 minutes to caramelise gently.
Add the chilli and coriander stems (finely chopped) and stir until
fragrant.mAdd the remaining spices and heat until toasted.
Add all the pumpkin pieces and stir to coat with spice mixture.
Cover with lid and cook over a low heat for 30 minutes until the pumpkin is
beginning to soften and turn brown. Add jsy enough stock to cover and stir
well.
Simmer for 1 hour, then add the coconut milk and simmer for a further 15
minutes.
Puree then serve.
Converted by MC_Buster.
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
Converted by MM_Buster v2.0n.
[Home] Fish Chowder- Canadian Indian - Sioux [Home]
Title: Fish Chowder, Canadian Indian - Sioux
Yield: 1 Serving
Ingredients
1 c Chopped onion
4 c Cubed potatoes
1 tb Salt
1/8 tb Pepper
5 c Raw fish; 3/4" cubes
1 qt Boiling water
2 c Milk
1 c Half & half cream
Parsley or chives
Instructions
Add potatoes, onions, salat and pepper to water. Cook about 10 min, until
veg are soft, but not completely cooked. Add fish and cook 10 min. Add
milk and light cream, stir and heat 15 min longer. DO NOT BOIL. Serve
with parsley or chives. Posted by bobbi744@sojourn.com
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 362 Calories; 17g Fat (40% calories
from fat); 18g Protein; 37g Carbohydrate; 66mg Cholesterol; 2404mg Sodium
_____
Preparation Time: 0:00
[Home] Fish Korma (North Indian) [Home]
Title: Fish Korma (North Indian)
Yield: 4 Servings
Ingredients
750 g fish fillets
1 lemon juice
1 ts salt
1 ts black pepper
1 ts ground turmeric
1 oil for frying
1 lg onion, finley sliced
1 md onion roughly chopped
1 ts chopped garlic
1 tb chopped fresh ginger
3 fresh red chillies
2 tb blanched almonds
1 tb white poppy seeds (optional)
2 ts ground cummin
2 ts ground coriander
1/4 ts ground cardamom
1/4 ts ground cinnamon
1 small pinch ground cloves
1/4 ts saffron strands
2 tb boiling water
1/2 c natural yoghurt
1 salt to taste
2 tb chopped fresh coriander
Instructions
Wash and dry fish, cut into large serving pieces and rub with lemon juice,
salt, pepper and turmeric. Heat oil in a frying pan for shallow fring and
on high heat, brown the fish quickly on both sides. Lift out on to a plate.
In the same oil fry the sliced onion until golden brown, remove and set
aside.
Put chopped onion, garlic, ginger, chillies, almonds, poppy seeds into a
blender jar and puree. If necessary add a little water. Add ground spices
and blend once more, briefly.
Pour off all but about 2 Tbl oil from pan and fry the blended mixture until
colour changes and it gives out a pleasant aroma. The mixture should be
stirred constantly while frying and care taken that it does not stick to
the pan and burn. Add 1/2 cup water to blender container and swirl out any
remaining spice mixture. Add to pan.
Pound saffron strands in mortar aned pestle, add boiling water and stir,
add to mixture in pan. Add yoghurt, stir and simmer gently for a few
minutes, then add fish pieces, turning them carefully in the sauce. Add
salt to taste. Cover and simmer for about 10 minutes, then sprinkle with
fresh coriander and serve hot with rice.
Compiled by Imran C. Land Downunder
Posted to EAT-L Digest 15 November 96
Date: Sat, 16 Nov 1996 15:56:13 +1000
From: "I. Chaudhary"
[Home] Five Spiced Salmon With Crispy Herbs And Oriental Salad [Home]
Title: Five Spiced Salmon With Crispy Herbs And Oriental Salad
Yield: 1 Servings
Ingredients
160 g salmon fillet
5 g chinese five spice powder
15 ml soya sauce
10 g tomato; diced
2 ts vinaigrette
20 ml olive oil
40 g mixed salad leaves
5 g deep fried basil, coriander,
- parsle; y
10 g water chestnuts; sliced
10 g peeled red and green
-peppers; julienned
1 salt and black pepper
Instructions
Marinate Salmon in soya sauce and five spice. Pan fry in a little olive oil
and cook slowly on both sides. Dress salad leaves. Plate water water
chestnuts, top with salmon and arrange salad leaves around with pepper.
Decorate with deep fried herbs.
Posted to EAT-L Digest 06 Aug 96
Date: Wed, 7 Aug 1996 13:03:20 EDT
From: erika metzieder <100627.3022@COMPUSERVE.COM>
NOTES : Chef Roger Narbett from the Lygon Arms in the Cotswolds, who is
also
Chef to the England Football Team, understand the importance of
meticulous
preparation as he creates his five spiced salmon and herb dish.
[Home] Five-Spice Powder (Chinese Spice) [Home]
Title: Five-Spice Powder (Chinese Spice)
Yield: 1 Servings
Ingredients
1 tb star anise
1 tb sichuan pepper
1/2 tb cassia or cinnamon
1 tb fennel seeds
1/2 tb cloves
Instructions
This mixture is used throughout southern China and Vietnam to season roast
meat and poultry, and to flavor marinades. Besides the five basic
ingredients, it can consist of up to two of the following spices: cardamom,
dried ginger and licorice root. The powder varies in color, from tan to
gingery-brown to amber. Star anise dominates the aroma and taste.
Grind all the ingredients together and use sparingly. Stored in an airtight
container, five-spice powder 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 Posted to MC-Recipe Digest V1 #631
by "Mary Spyridakis" on Jun 2, 97
[Home] Flank Steak Oriental [Home]
Title: Flank Steak Oriental
Yield: 1 Servings
Ingredients
1 flank steak; (approx 2 lbs.)
-----------------------MARINADE PER STEAK-----------------------------
3/4 c dark soy sauce; (kikooman's
-at our house)
1/2 c dry sherry; (not cooking
-sherry pleas
3 tb spn finely chopped fresh
-ginger
3 cloves of garlic smashed and
- choppe; d, or more
2 tb spn hot sauce; (the original
- calls for t
Instructions
Remove excess fat and menbranes from the flank steak. Marinate in a glass
container. (13 x 9" baking dish works well) for at least 4 hrs. (longer is
better) flip halfway thru.
Barbrque over a medium hi fire, basting and turning frequently. let stand
for 5 minutes and slice thinly across the grain. Have weapons ready to
threaten those who wish to take the serving platter as their dish.
Have done this with many different hot sauces, the hab and Scotch Bonnet
based ones seem to work the best. You can control the burn by how long you
marinate it and how thinly you slice the meat. This is a great way to
introduce Habs or SBs to the non-CHers you are feeding.
Posted to CHILE-HEADS DIGEST by dlaw@andros.com on Aug 31, 98, converted by
MM_Buster v2.0l.
[Home] Flatman Family Chinese Fried Rice [Home]
Title: Flatman Family Chinese Fried Rice
Yield: 3 Servings
Ingredients
2 md eggs; beaten
3 tb oil
2 c cooked rice
1 c meat; sliced thin
2 c various vegetables; sliced
-------------------------STIR FRY SAUCE-------------------------------
Instructions
3 tb Soy sauce 1 ts Hoisin sauce 1 ea Garlic clove; pressed 1/2 ts
Sesame oil
Heat one tablespoon of the oil in wok, fry beaten egg stirring while
it cooks to make shreds. Set aside.
Heat one tablespoon oil in wok, stir fry vegetables until
tender-crisp. Set aside. (Or use leftover cooked vegetables)
Heat one tablespoon oil in wok, stir fry meat until done. Set aside.
(Or use any leftover meat you have on hand. Slice thin or shred.)
Rinse cooked rice in warm tap water, drain. Set aside.
Combine sauce ingredients, heat in wok until boiling. Add rice and
cook, stirring until rice has absorbed sauce and is well blended and
hot. Add meat and cook, stirring until heated through. Add vegetables
and cook, stirring until heated through.
Stir in egg shreds, lower heat, cover and let steam 10 to 15 minutes
until all is hot. Serve with additional soy sauce if desired.
Source: Dorothy Flatman's kitchen 1996 From: Dave Drum Date: 12 Aug 97
National Cooking Echo Ž
[Home] Flavored Chinese Noodles (Food Processor) [Home]
Title: Flavored Chinese Noodles (Food Processor)
Yield: 1 Servings
Ingredients
1 ** see ingredients in
-directions be; low**
Instructions
These flavored noodles can add a delicious, novel touch to traditional
dishes. The following recipes are for processors with a large work bowl. If
yours is small, divide the recipe in half and mix half at a time.
Hot Chili Oil-Flavored Chinese Noodles - Follow the instructions for the
basic Chinese egg noodle dough, mixing in 2 teaspoons cayenne pepper and 1
tablespoon Chinese hot chili oil. Reduce the water by about 1 tablespoon.
Ginger-Flavored Chinese Egg Noodles - Crush several chunks of ginger
through a garlic press to get a puree and juice. You will need 3
tablespoons crushed ginger. Follow the recipe for basic egg noodles,
blending the ginger with the eggs and reducing the water by about 2
tablespoons.
Roast Sesame-Flavored Egg Noodles - Mix 2 1/2 tablespoons Chinese sesame
paste with 1 tablespoon Oriental sesame oil. Blend it into the dough as you
mix in the eggs. Reduce the water by about 1 tablespoon.
Coriander and Chili-Flavored Chinese Noodles - Mince seven medium Serrano
chilis to a fine pulp. Mince enough fresh coriander to obtain 1/3 cup.
Blend the coriander and chilis into the basic pasta dough along with the
eggs.
Coriander-Flavored Chinese Noodles - Blend 1/2 cup minced fresh coriander
into the basic noodle dough. Reduce the water by about 1 tablespoon.
Shrimp-Flavored Chinese Noodles - In a mortar or small coffee grinder,
grind 1/4 cup dried shrimp to a powder. Heat 1/3 cup chicken broth and add
the shrimp, two individual packets dry chicken broth mix (4.5 grams each),
and 4 teaspoons sugar. While stirring, simmer the mixture 1 minute, then
cool to room temperature. Follow the directions for Chinese egg noodles,
mixing in the broth mixture along with the egg. Reduce the water to about 4
tablespoons.
Source: Linda Burum; Asian Pasta, A cook's guide to the noodles, wrappers
and pasta creations of the East.
Scanned by Brenda Adams ; MC formatted by
MC_Buster. . Posted to MC-recipe 9/22/97
Recipe by: Linda Burum, Asian Pasta
Posted to MC-Recipe Digest V1 #796 by Badams on
Sep 22, 1997
[Home] Fondue Chinoise (La Fondue Orientale) [Home]
Title: Fondue Chinoise (La Fondue Orientale)
Yield: 1 Servings
Ingredients
1 e *****
Instructions
This fondue resembles the Fondue Bourguignonne except for the fact that the
meat is cooked in boiling hot bouillon rather than fat. Substitute beef or
chicken bouillon for the hot fat. The bouillon must continue to boil
throughout the meal. (Use enough to fill the "pot" 4/5 full). The meats may
be varied, and can include lean veal and pork besides beef. Lamb or veal
kidneys may also be used (kidneys should be soaked in cold water for 1/2
hour before using--change the water 3 times, drain and dry--and all the
hard cores removed). Have the butcher slice the meats into wafer-thin
slices. If slicing at home, freezing the meat slightly can make it easier.
Serve with the same sauces and accompaniements for Fondue Bourguignonne.
(guess that means I have to post that!)
Recipe By :
From: Cindy@sierra.Uucp (Cindy Johnston
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
[Home] Fondue Orientale [Home]
Title: Fondue Orientale
Yield: 1 Servings
Ingredients
1 chicken breast -- or
1 beef tenderloin -- or
1 pork tenderloin -- or
1 lamb -- or
1 veal -- see note
3 c chicken broth -- or beef
1 broth
Instructions
Note: Plan on 1/3 - 1/2 pound of meat per person.
Cut the meat into paper-thin slices. Do not season the meat, or else the
broth will become too salty with succesive meat-dippings.
Put the broth into the fondue pot and heat to boiling. (If using an
electric fondue pot, bring to a boil on the High setting, then reduce the
heat to Medium to keep the broth at a rolling boil while cooking the meat.
Spear strips of raw meat with a fondue fork. Place into hot broth; cook
until done.
Serve with a dipping sauce. Some suggestions: Hot Mustard Sauce, Sweet &
Sour Sauce, Soy Sauce.
To complete the Oriental menu, serve with rice (plain or seasoned), a
cucumber or green salad or vegetable, fresh fruit and an almond or fortune
cookie.
Posted to EAT-L Digest - 29 May 96
Date: Wed, 29 May 1996 23:08:41 -0400
From: "Ilene D. Warfield"
Recipe By :
[Home] Four Flavor Steamed Dumplings Chinese Snacks- Wei-Chuan C [Home]
Title: Four Flavor Steamed Dumplings Chinese Snacks, Wei-Chuan C
Yield: 1 Servings
Ingredients
12 oz shrimp, peeled, deveined,
1 and diced
1 oz pork fat (fatback is okay if
1 you soak it first), diced
4 oz bamboo shoots, diced
1 tb scallion (green and white
1 parts), minced
1 tb ginger root, minced very
1 fine
1/2 ts rice wine or dry sherry
1 ts salt
1/2 ts msg (may substitute 1/4 t
1 salt and sugar)
2 ts sugar
1/4 ts black pepper, ground
1/4 ts sesame oil
1 tb cornstarch
Instructions
2 1/2 c flour 1/2 c boiling water 1/4 c cold water 1 T lard (rendered)
1 egg 1/2 t oil 2 T fried brill fish (see other recipe in this
packet) 2 T scallion, green part only, minced fine 2 T carrot,
chopped fine or grated
Filling: Mix first 12 ingredients well. The original recipe says:
"Throw mixture against inside of bowl for 3 - 4 minutes so that
ingredients are thoroughly combined"; I'm not sure that's necessary,
especially if you have kids or nosy neighbors who are inclined to
think you're a little batty to begin with.
Skins: Mix boiling water into 2 c flour. Add cold water and lard and
knead to a smooth dough, using the rest of the flour to dust your
hands and work surface as needed. Roll dough out into a long stick,
cut into 30 pieces, and flatten each piece into a 2" circle. Place 1
portion (a little over 1/2 oz) filling in the center of each circle.
Using thumbs and forefingers, pinch the unfilled part of each
dumpling into four parts but sealing the filling into the bottom. You
want dumplings that look like
( ) <- four open pockets for filling ( )*( ) \ / <- four pockets ( )
( ) <- filling encased in big pocket top view side view, sort of
Now: Beat the egg. Oil an omelette pan or other small pan. Add the
egg to the hot pan, swirling clockwise (counter- if you're a lefty)
until the egg makes a paper-thin circle in the pan. Cook until bottom
is browned, and then flip and brown the other side. When it's cooled
enough to handle, chop it fine.
Using fingers or a demitasse spoon, fill the pockets with small
quantities of the egg, the carrot, the scallion, and the fish (one
item per pocket, of course).
Arrange the dumplings in a steamer and steam 5 minutes. From:
mloo@juno.com (Michael Loo)
[Home] Fragrant Indian Beef Stew [Home]
Title: Fragrant Indian Beef Stew
Yield: 8 Servings
Ingredients
2 lb boneless beef round; cut in
-1 cubes
2 tb vegetable oil
2 tb butter or margarine
4 c finely chopped onion; about
-2 pounds
4 lg cloves garlic; minced
1 tb minced fresh ginger
1 tb minced jalapeno pepper
2 tb ground coriander
1 tb cumin
1 ts turmeric
1 1/2 ts salt
1/2 ts freshly ground pepper
1 cn tomatoes; coarsely chopped,
-reserve
1 water
2 c cauliflower flowerets
8 oz carrots; peeled and diced
1 lb potatoes; peeled and diced
1 c frozen peas
Instructions
1. Pat beef dry on paper towels. Heat oil in large Dutch oven over high
heat. Add half the beef and brown well on all sides. Transfer with a
slotted spoon to a bowl. Repeat with remaining beef and set aside. Drain
oil.
2. Heat oven to 350oF. Melt butter in Dutch oven over medium heat. Add
onions, garlic, ginger and jalape=F1o. Cook, stirring occasionally, until
lightly browned, about 10 to 15 minutes. Add coriander, cumin, turmeric,
salt and pepper and cook 2 minutes. Add beef, tomatoes with liquid and 2
cups water; bring to a boil. Cover and bake 1 1/2 hours or until beef is
tender.
3. Meanwhile, bring 1 1/2 quarts of salted water to a boil in a large
saucepan. Add cauliflower and simmer until tender, 5 to 7 minutes. With a
slotted spoon, transfer to a medium bowl. Cook carrots in the same saucepan
until tender, 5 to 7 minutes, and then add to the cauliflower. Cover
potatoes with hot water in a small saucepan and bring to a boil. Cook until
tender, 10 to 15 minutes. Drain and add to vegetables.
4. Add vegetables and peas to Dutch oven. Cover and bake until heated
through, about 10 minutes. (Can be made ahead. Cool. Cover and refrigerate
up to 3 days. Heat in 350oF. oven 20 minutes.) Makes 8 servings.
NOTES : We've come up with a special curry blend for this aromatic stew,
packed with spices and veggies. Try it with lamb, too. Prep time: 40
minutes ; Baking time: 1 hour 40 minutes ; Degree of difficulty: Easy
Recipe by: Ladies Home Journal: http://www.lhj.com Recipe by A Standing
Invitation Cookbook
Posted to recipelu-digest by "Valerie Whittle" on Feb
19, 1998
[Home] Frank Oriental Stir Fry [Home]
Title: Frank Oriental Stir Fry
Yield: 6 Servings
Ingredients
1/2 lb franks, cut in penny-wise
-slices
3 tb sherry
2 tb soy sauce
3 ts cornstarch
2 tb vegetable oil
1 md onion, coarsely chopped
6 green onions, cut in 1 1/2
-in. leng; ths
1 tomato, peeled, seeded, and
-diced
2 ribs celery, cut in 1 in.
-diagonal; slices
1 cloce garlic, crushed
1 in. piece ginger, pared and
-grated
14 oz can bean sprouts, drained
1 20 0z. can pineapple chunks,
- draine; d (reserve 1/2 c l
1/2 c hot water
1 ts instant chicken bouillon
Instructions
In a small bowl, dissolve 1 teaspoon cornstarch in a 1/2 teaspoon
each of sherry and soy sauce. Add frank pieces; mix to coat evenly.
Let stand for one hour. Heat 1 tablespoon oil in a large skillet, add
franks and cook 3 minutes until evenly browned; reserve and set
aside. Add remaining oil, stir fry vegetables and pineapple 2 minutes
or until heated through. Dissolve chicken bouillon in water. Combine
with 2 teaspoon cornstarch, 2 Tablespoons sherry, 1 1/2 tablespoons
soy sauce and pineapple juice. Add franks and soy/sherry mixture to
vegetables and pineapple in skillet. Continue to cook until thickened
and well glazed. Serve with rice. Yield 4 servings
SOURCE: Barbara Block column Oneida Daily Dispatch 7/2/92 SHARED
BY:Jim Bodle 7/92
[Home] Freddi'S Fruit Cocktail Mix [Home]
Title: Freddi'S Fruit Cocktail Mix
Yield: 1 Servings
Ingredients
4 c sugar
1 cn frozen orange juice *
1 watermelon, cut into balls
2 crenshaw melons, chunked
3 lb peaches, cut into chunks
2 qt water
1 cn frozen lemonade *
2 canateloupes,cut into chunks
3 lb green grapes
1 lb blueberries, fresh or frozen
Instructions
* Both cans of frozen drink should be 6 oz concentrates. In a large
saucepan bring sugar and water to a boil, stirring constantly. Stir in
frozen Orange and lemonade concentrates. In a large bowl combine all
of the fruits. Mix until well distributed. Put mixted fruit in twelve
1-pint containers leaving 1/2-inch space at top. Pour hot juice syrup
over top. Seal and label as Freddi's Fruit Coctail Mix. Freeze and
use within 6 to 8 months.
Makes about 12 pints of mix.
Freddi's Fruit Coctail: Partially thaw 1 pint of FREDDI'S FRUIT
COCTAIL mix. Spoon into fruit cups. Pour ginger ale over top, if
desired. Makes Makes 4 servings
[Home] Freezing Cabbage- Celery And Chinese Cabbage [Home]
Title: Freezing Cabbage, Celery And Chinese Cabbage
Yield: 1 Info
Ingredients
----------------------------CABBAGE-----------------------------------
1 lb to 1-1/2 lb; makes 1 pint
-----------------------------CELERY-----------------------------------
1 lb makes 1 pint
------------------------CHINESE CABBAGE-------------------------------
1 lb to 1-1/2 lb; makes 1 pint
Instructions
Frozen Cabbage, Celery and Chinese Cabbage can be used in cooked dishes
only.
CABBAGE 1. Choose fresh, solid heads with crisp leaves.
2. Trim the coarse outer leaves.
3. Cut medium coarse shreds, thin wedges, or separate into leaves.
4. Blanch 1 to 1-1/2 minutes for shreds; 3 minutes for wedges or leaves.
Cool; drain well.
5. Pack into containers, leaving 1/4 inch head space. Seal, label, and
freeze. 6. Cook frozen cabbage about 5 minutes, or thaw leaves to use for
stuffed cabbage or cabbage rolls.
CELERY 1. Choose crisp, tender stalks without coarse strings.
2. Wash well, trim, and cut into 1 inch lengths.
3. Blanch 3 minutes. Cool; drain well.
4. Tray freeze or pack into containers.
5. Cook frozen celery with other vegetables in soups, stews, and
casseroles.
CHINESE CABBAGE 1. Choose fresh, solid heads with crisp leaves.
2. Trim coarse or shriveled leaves.
3. Cut into medium coarse shreds, thin slices, or separate into leaves.
4. Blanch 1 to 1-1/2 minutes for shreds; 3 minutes for slices or leaves.
Cool; drain well.
5. Pack into containers, leaving 1/4 inch head space. Seal, label, and
freeze.
6. Cook frozen Chinese cabbage about 5 minutes, or thaw leaves to stuff.
Source: Vegetable Gardening Encyclopedia
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Freezing Cabbage~ Celery & Chinese Cabbage [Home]
Title: Freezing Cabbage~ Celery & Chinese Cabbage
Yield: 1 Info
Ingredients
----------------------------CABBAGE-----------------------------------
1 lb to 1-1/2 lb; makes 1 pint
-----------------------------CELERY-----------------------------------
1 lb makes 1 pint
------------------------CHINESE CABBAGE-------------------------------
1 lb to 1-1/2 lb; makes 1 pint
Instructions
Frozen Cabbage, Celery and Chinese Cabbage can be used in cooked
dishes only.
CABBAGE 1. Choose fresh, solid heads with crisp leaves.
2. Trim the coarse outer leaves.
3. Cut medium coarse shreds, thin wedges, or separate into leaves.
4. Blanch 1 to 1-1/2 minutes for shreds; 3 minutes for wedges or
leaves. Cool; drain well.
5. Pack into containers, leaving 1/4 inch head space. Seal, label,
and freeze. 6. Cook frozen cabbage about 5 minutes, or thaw leaves to
use for stuffed cabbage or cabbage rolls.
CELERY 1. Choose crisp, tender stalks without coarse strings.
2. Wash well, trim, and cut into 1 inch lengths.
3. Blanch 3 minutes. Cool; drain well.
4. Tray freeze or pack into containers.
5. Cook frozen celery with other vegetables in soups, stews, and
casseroles.
CHINESE CABBAGE 1. Choose fresh, solid heads with crisp leaves.
2. Trim coarse or shriveled leaves.
3. Cut into medium coarse shreds, thin slices, or separate into
leaves.
4. Blanch 1 to 1-1/2 minutes for shreds; 3 minutes for slices or
leaves. Cool; drain well.
5. Pack into containers, leaving 1/4 inch head space. Seal, label,
and freeze.
6. Cook frozen Chinese cabbage about 5 minutes, or thaw leaves to
stuff.
Source: Vegetable Gardening Encyclopedia
[Home] French Oriental Salmon Grill [Home]
Title: French Oriental Salmon Grill
Yield: 1
Ingredients
4 ea one-inch thick salmon steaks
3 tbsp. teriyaki sauce
1 tbsp. oil
1 tbsp. dijon mustard
1/4 tsp. ground ginger
1 ea crushed garlic clove
Instructions
Whisk together everything but the salmon. Brush over salmon. Grill on
barbecue 5 minutes per side, basing occasionally.
Source: The Vitality Cookbook by Monda Rosenberg and Frances Berkoff
Serves 4
[Home] French West Indian Sauce Chien-Bbq Sauce [Home]
Title: French West Indian Sauce Chien-Bbq Sauce
Yield: 1 Serving
Ingredients
3 cloves garlic; peeled
2 md shallots; peeled,quartered
1 Scotch bonnet; seeded,
-quartered
OR habanero chili
2 ts fresh ginger; chopped
1/2 c parsley leaves; flatleaf
1/4 c fresh chives; chopped
OR scallion greens
1/2 ts fresh or dried thyme
1 ts salt; or to taste
1/2 ts freshly ground black pepper
1 pn ground allspice
1/3 c fresh lime juice; or to
-taste
1/2 c extra virgin olive oil.
Instructions
Finely chop the garlic, shallots, chili, ginger, parsley and chives in
a food processor. Add remaining ingredients, and process just to mix.
Add 1/4 cup boiling water, and process to mix. Run the machine in short
bursts until you have a coarse puree. If desired, add more salt or lime
juice, to taste. The sauce can be served immediately, but it becomes
more flavorful if you let it sit for an hour.
Yield: about 2 cups.
Recipe appeared in the NY Times 6/2/99
Posted to EthnicRegMC 7/99 by J Pellegrino
- - - - - - - - - - - - - - - - - -
Contributor: NY Times
Preparation Time: 0:00
[Home] Freni Hostetler'S Version Of Beef Yum Yai (Thai Cold Beef) [Home]
Title: Freni Hostetler'S Version Of Beef Yum Yai (Thai Cold Beef)
Yield: 6 Servings
Ingredients
1 lb roast beef; thinly sliced
2 md cucumbers
3 bn green onions
3 limes; Juice only
1 tb lemon zest
1 tb fish sauce
1/2 ts salt
Lettuce leaves
Instructions
Cut the roast beef into half-inch-wide strips. Peel and slice the
cucumbers, then cut cucumber slices in half. Chop the green onions.
Assemble the first seven ingredients and mix well just before serving.
Serve on a bed of lettuce leaves.
(Freni served fresh hot loaves of homemade bread as the accompaniment.)
Tamar Myers (1996). Parsley, Sage, Rosemary, and Crime. A Pennsylvania
Dutch Mystery with Recipes. NY: Signet. Magdalena Yoder, Innkeeper;
Freni, Cook.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 52 Calories; 1g Fat (10% calories
from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 192mg Sodium
Contributor: Tamar Myers (1996)
Preparation Time: 0:20
[Home] Fresh Chile & Corn Fritters W Julienne Of Tart Indian App [Home]
Title: Fresh Chile & Corn Fritters W/Julienne Of Tart Indian App
Yield: 12 Servings
Ingredients
--------------------CHILE AND CORN FRITTERS---------------------------
4 green anaheim chiles
3 c corn kernels, scraped from
-the cob
3 green serrano chiles, seeded
- and ch; opped
1 ts salt
1/2 ts white pepper
3 tb all purpose flour
3/4 c clarified butter
-----------------------JULIENNE OF APPLES-----------------------------
1 tb unsalted butter
6 sm green apples, cored and
-julienned (; do not peel)
1/2 ts celery seed
Instructions
Roast the anaheim chiles, then peel, seed and dice them.
Process the corn in a food processor until it resembles a puree,
about 2 minutes. Scrape down with a spatula and process for another
minute.
In a bowl, mix together the corn puree,the chopeed chiles, salt, and
pepper. Slowly add the flour, small amounts at a time, while
stirring.
In a medium saucepan, heat the clarified butter over high heat. Using
a large cook's spoon or serving spoon, gently drop spoonfuls of the
batter into the hot butter. When the edges are brown after about 2
minutes, turn the fritters over and cook another 2 minutes. Remove
the fritters and allow them to drain on paper towels.
In another saucepan over medium high heat, melt the unsalted butter,
add the apples and the celery seed, and saute about 3 minutes, until
they begin to soften. Serve hot with the fritters.
*** NOTE *** To make clarified butter, melt butter over low heat,
then set aside to cool. When the milk solids have separated fro mthe
liquid, skim the top layer of froth from the butter with a spoon and
discard. Pour off the clarified butter, discarding the residue on the
bottom.
Although Native Americans dry many foods for use throughout the year,
they always prefer the fresh taste of foods recently harvested: the
corn is sweeter, the chiles spicier, and the apples are tart. During
the late summer, when theser fruits and vegetables are harvested in
the Northern parts of Arizona and New Mexico, a dish such as this,
which combines an array of different flavors, is a fall favorite.
From "Native American Cooking," by Lois Ellen Frank
[Home] Fresh Chile & Corn Fritters With Julienne Of Tart Indian App [Home]
Title: Fresh Chile & Corn Fritters With Julienne Of Tart Indian App
Yield: 12 Fritters
Ingredients
--------------------CHILE AND CORN FRITTERS---------------------------
4 green anaheim chiles
Instructions
3 cup Corn kernels, scraped from
-the cob
3 Green serrano chiles, seeded
-and chopped
1 tsp Salt
1/2 tsp White pepper
3 Tbsp All purpose flour
3/4 cup Clarified butter
[Home] Fresh Chile And Corn Fritters W Julienne Of Tart Indian App [Home]
Title: Fresh Chile And Corn Fritters W/Julienne Of Tart Indian App
Yield: 12 Fritters
Ingredients
--------------------CHILE AND CORN FRITTERS---------------------------
4 green anaheim chiles
3 c corn kernels, scraped from -
- the co; b
3 green serrano chiles, seeded
- - & ch; opped
1 ts salt
1/2 ts white pepper
3 tb all purpose flour
3/4 c ghee
-----------------------JULIENNE OF APPLES-----------------------------
1 tb ghee
6 sm green apples, cored & -
-julienned
1/2 ts celery seed
Instructions
Roast the anaheim chiles, then peel, seed and dice them. Process the corn
in a food processor until it resembles a puree, about 2 minutes. Scrape
down with a spatula and process for another minute. In a bowl, mix together
the corn puree,the chopeed chiles, salt, and pepper. Slowly add the flour,
small amounts at a time, while stirring. In a medium saucepan, heat the
clarified butter over high heat. Using a large cook's spoon or serving
spoon, gently drop spoonfuls of the batter into the hot butter. When the
edges are brown after about 2 minutes, turn the fritters over and cook
another 2 minutes. Remove the fritters and allow them to drain on paper
towels. In another saucepan over medium high heat, melt the unsalted
butter, add the apples and the celery seed, and saute about 3 minutes,
until they begin to soften. Serve hot with the fritters.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
[Home] Fresh Chinese Parsley (Cilantro) And Mint Chutney [Home]
Title: Fresh Chinese Parsley (Cilantro) And Mint Chutney
Yield: 1 Servings
Ingredients
3/4 c chopped fresh chinese
1 parsley -- (cilantro)
1 firmly packed
1/2 c chopped fresh mint -- firmly
1 packed
1 fresh hot green chili --
1 (optional)
1 tb lemon juice
3/4 c plain yogurt
1/4 to 1/2 tsp
1 salt
Instructions
Put the Chinese parsley, mint, green chili, lemon juice and 3 tbsp water
into the blender. Blend until smooth, pushing down as necessary with a
rubber spatula. Beat the yogurt in a small bowl until it is creamy. Add the
mixture from the blender and fold in. Add 1/4 tsp salt, mix, and taste. Add
more salt if desired. --Jaffrey suggests it is good with Vegetable
Pakoris(batter fried vegetables). If you're still eating fried foods, I
agree. But other low fat items are healthier. Try it for a dip with fresh
vegetables. We sometimes stir a little into our rice. Posted by SassyJo
Recipe By : World of the East Vegetarian Cooking by Madhur Jaffrey
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
[Home] Fresh North Indian Cheese (Paneer Chenna Or Paneer Tikki) [Home]
Title: Fresh North Indian Cheese (Paneer Chenna Or Paneer Tikki)
Yield: 1 Cup Chenna
Ingredients
------------------FLATBREADS & FLAVORS; ALFORD------------------------
2 qt milk; whole or 2%
6 tb juice, lemon
Instructions
Place colander lined with 3-4 layers of cheesecloth over large bowl.
Heat milk gradually to boiling in heavy nonreactive saucepan, stirring
occasionally with wooden spoon tokeep it from scorching or forming a
skin. Then lower heat to medium and add lemon juice 1 tb at a time,
stirring gently with wooden spoon 15-20 seconds after adding each tb.
The milk may turn with as little as 1 tb lemon juice per quart, but
it may take more, so be patient; when it turns, the whiter curds will
separate from the pale green whey, so both color and texture will
change. As soon as milk starts to turn, remove from heat. Stir for
another few seconds and then pour into cloth-lined colander.
Rinse briefly under slow-running cold water to remove lemon taste.
Gather edges of cheesecloth together, squeeze out water, then knot
together (or loop a rubber band around it) to create a bag you can
hang from a hook. rinse out bown and place under cheesecloth bag to
catch whey drips. After only 20 minutes, you will have a soft
cheese, paneer chenna.
To make paneer tikki, take bag down but don't untie it, and flatten
lump of chenna into 4" square. Leaving covered with cheesecloth,
place it on plate or countertop and flatten with heavy weight to
compless it into dense-textured cheese; we find it simplest to weight
it with a bread board with water-filled saucepan on top. Press
cheese for 2 hours. Remove from cheesecloth and use immediately, or
store in plastic wrap in refrigerator.
Authors' comments: Paneer is fresh cheese made by souring hot milk
with a little lemon juice and then pressing out the liquid until it
becomes a firm mass. The process is simple and quick. The soft
cheese produced after the whey has drained is called paneer chenna.
It is used in desserts, and is an ingredient in a number of savory
dishes. When paneer chenna is pressed under a heavy weight for an
hour or two, it firms up and becomes paneer tikki, or wedge cheese,
used commonly in north Indian dishes, such as paneer kari. Paneer
tikki has little taste of its won, but it has a delightful texture.
Unlike most cheeses, it keeps its firmness even when heated, rather
than melting.
Nutritional information per serving: xx calories, x.x gm
protein, xx mg cholesterol, xx gm carbohydrate, xx mg
sodium, x.x gm fiber, x.x gm fat, x.x mg iron, xx mg calcium,
xx% of calories from fat.
Tyops courtesy of Sylvia Steiger, SylviaRN (at) CompuServe (dot) com
[Home] Fried Beaver Tail [Home]
Title: Fried Beaver Tail
Yield: 1 Servings
Ingredients
2 beaver tails
1/2 c vinegar
1 tb salt
2 ts soda
1/4 c flour
1/2 ts salt
1/4 ts pepper
1/4 c butter
1/4 c sherry or cooking wine
1 ts dry mustard
1 ts sugar
1 tb worcestershire sauce
Instructions
1. Skin beaver tails, clean thoroughly and wash well in a solution of
salt
water. Let soak overnight in cold water to cover, adding 1/2 cup
vinegar and 1 tablespoon salt to water. 2. The next day, remove
from the brine, wash, then cover with solution of
2 teasoons soda to 2 quarts water. Bring to a boil, reduce heat and
simmer 10 minutes. Drain. 3. Dredge beaver tails in seasoned
flour. 4. Melt butter in heavy fry pan and saute tails at low heat
until tender. 5. Mix wine with mustard, sugar, garlic powder and
Worcestershire sauce. 6. Add to beaver tails and simmer gently for 10
minutes, basting
frequently.
[Home] Fried Crawfish Tails With Olive Salad [Home]
Title: Fried Crawfish Tails With Olive Salad
Yield: 1
Ingredients
2 lb crawfish tails
1/2 c buttermilk
1 essence
1 c masa flour
1 c flour
1 c back olives; pitted and
1 ; quartered
1 c queen stuffed olives;
-quartered
2 tb minced shallots
2 ts minced garlic
2 tb small diced celery
2 tb chopped parsley
1 1/2 ts fine ground black pepper
1/2 c olive oil
1 c lemon butter sauce
1/4 c grated parmesan reggiano
-cheese
Instructions
In a mixing bowl, marinate the crawfish in the buttermilk. Season with
Essence, allow to sit for 20 minutes. In a mixing bowl, combine the masa
and flour together. Season with Essence. For olive salad, in a mixing
bowl, combine the remaining ingredients together and set aside. Dredge
the marinated calamari in the flour mixture and sift to remove any excess.
Fry until golden, about 2-3 minutes. Stir constantly to prevent from
sticking together. Remove from the fryer and drain on paper towels.
Season with Essence. To serve, spoon the sauce in the center of each
plate. Mound the crawfish in the center of each plate. Spoon the olive
salad over the crawfish. Garnish with cheese and parsley.
Yields: 4 servings
Recipes courtesy of Emeril Lagasse, 1999
Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIC15
Converted by MM_Buster v2.0l.
[Home] Fried Crawfish Tails [Home]
Title: Fried Crawfish Tails
Yield: 4 Servings
Ingredients
----------------------------CRAWFISH----------------------------------
1 lb crawfish tails, peeled, -
-and devei; ned
1/2 c sherry
1 1/2 c flour
2 lg eggs
1 pn salt
12 oz beer, dark
1 ds pepper, cayenne
1 pepper (to taste)
1 salt (to taste)
1 oil (for deep fat frying)
------------------------------SAUCE-----------------------------------
2 lg egg yolks
1 tb juice, lemon
1/2 ts mustard, dry
1/4 ts sauce, worcestershire
1 ds tabasco
3/4 c oil
1 tb water, hot
1 tb sherry
1 ts chives, minced
1 ts ketchup
1 ds pepper, cayenne
1 pepper (to taste)
1 salt (to taste)
Instructions
Crawfish: =========
Marinate the tails in sherry for an hour or more. Meanwhile, mix
the cup of flour, eggs, salt and cayenne until smooth and slowly add
beer to make the batter the consistency of pancake batter. Drain
tails and roll in remaining flour. Shake off excess and dip in
batter. Fry in hot oil until golden.
Sauce: ======
Beat the yolks with lemon juice, mustard, Worcestershire and
Tabasco. Slowly drizzle in oil to form mayonnaise base. Add hot water
to stabilize the sauce. Fold in remaining ingredients and correct
seasoning. Serve with hot crawfish tails.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Willy Coln, Willy Coln's Restaurant, New Orleans
[Home] Fried Liver Chinese Style [Home]
Title: Fried Liver Chinese Style
Yield: 4 -6 Serving
Ingredients
1 no ingredients
Instructions
1 # calves liver
1 T water
2 T soy sauce
6 T oil, lard or chicken fat
1 T Sherry
12 green onions, sliced thin
1/2 t sugar
1 T cornstarch
1 t salt
1/4 t pepper
Cut the liver in narrow strips and toss with cornstarch, sherry,
sugar, soy sauce and water. Let stand 20 min.
Heat fat in skillet; saute the liver 3 min stirring frequently. Mix
in the green onions; cook over low heat for 3 more minutes. Sprinkle
with salt and pepper.
[Home] Fried Plantains (Tostonos De Platanos) [Home]
Title: Fried Plantains (Tostonos De Platanos)
Yield: 6 Servings
Ingredients
3 c water
3 green plantains, peeled and
-cut dia; gonally, 1
1 inch
1 es
3 cloves garlic, chopped
3 ts salt
1 vegetable oil for deep
-frying
Instructions
In large bowl, combine water, plantains, garlic and 2 3/4 teaspoons
salt. Let stand 15 minutes.
Drain plantains well, reserving liquid. Dry plantains on paper towels.
In large skillet, heat 1/2" oil until deep-fat thermometer registers
375 degrees. Add plantains and fry 7 minutes. Drain plantains on
paper towels. When cool enough to handle, use palm of hand to flatten
plantains to 1/4" thickness. Dip plantains in reserved liquid and dry
on paper towels.
Refry plantains in hot oil until crisp and golden; drain on paper
towels. Lightly sprinkle remaining 1/4 teaspoon salt over plantains
and serve hot. NOTES : A staple of the Hispanic diet, the starchy
green bananas known as plantains are often deep-fried and served as
an appetizer. * Exported from MasterCook II *
Recipe by: Country Living magazine, 11/97
From: "Russell J. Fletcher"
Date: Wed, 04 Mar 1998 12:51:01 EST
[Home] Fried Plantains In Butter [Home]
Title: Fried Plantains In Butter
Yield: 1
Ingredients
2 lg ripe plantain
4 oz butter
1 tb lemon juice
1 sugar
1 coconut oil
Instructions
Peel and slice the plantains.
Heat butter and coconut oil in frying pan. Add plantain and fry for
approximately 4 minutes on each side. Lift plantain with spatula from
time to time to prevent sticking. Drain on paper towel.
Place on a serving dish and sprinkle with lemon juice and sugar. Serve
warm with meat or fish.
DISCLAIMERc Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
Title: Fried Plantains
Yield: 1
Ingredients
4 firm-ripe plantains*
1 vegetable oil for
-deep-frying
Instructions
*available at Hispanic markets and some specialty produce markets and
supermarkets
With a small sharp knife cut ends from each plantain and halve crosswise.
Cut a lengthwise slit through skin along inside curve. Beginning in
center of slit pry skin from plantain and with rippled blade of a
mandoline or decorating knife cut flesh crosswise into 1/8-inch-thick
slices.
In a deep fryer or large deep skillet heat 1 1/2 inches oil to 375F. on a
deep-fat thermometer and fry 12 to 15 plantain slices at a time, turning
them, 2 to 3 minutes, or until golden, transferring as fried with a
skimmer or slotted spoon to paper towels to drain. Season plantain slices
with salt. (Plantain slices should be slightly crisp on outside but soft
on inside.) Plantain slices are best served immediately but may be made 1
day ahead, cooled completely, and kept in an air-tight container. Reheat
plantain slices on a rack in a shallow baking pan in a preheated 350F.
oven 5 minutes, or until heated through.
Serves 8.
Gourmet January 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Fried Quail- Chinese Style [Home]
Title: Fried Quail, Chinese Style
Yield: 6 Servings
Ingredients
3 c Looing Sauce; see * Note
4 Quails; split in half
4 c Peanut oil; for deep-frying
Instructions
* Note: See the "Looing Sauce" recipe which is included in this
collection.
Bring the Looing Sauce to a boil and put in the quails. Bring back to a
simmer and cook for 4 minutes.
Remove quails from the sauce, drain and pat dry with paper towels.
Deep-fry in oil at 375 degrees until golden, about 3 minutes. Do not
overcook. This recipe serves 6 to 8 as part of a Chinese meal.
Comments: This is a delicious dish. Since the bird is simmered first in
the looing sauce it is very moist, even after a quick deep-frying.
Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 02-12-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-06-1995
- - - - - - - - - - - - - - - - - -
Contributor: Jeff Smith
Preparation Time: 0:00
[Home] Fried Sweet Plantains [Home]
Title: Fried Sweet Plantains
Yield: 8 Servings
Ingredients
4 ripe (yellow black) plantain
1/4 c vegetable oil
1 salt and pepper; to taste
Instructions
Recipe by: Big Flavors Of The Hot Sun by Chris Schlesinger To prepare
plantains this way, they have to be dead ripe. If only green one
Peel plantains and cut on a severe slant into 1/2-inch slices.
In a large saute pan, heat the oil over medium heat until hot but not
smoki
[Home] Fried Wontons With Oriental Noodle Salad And Grilled Flank S [Home]
Title: Fried Wontons With Oriental Noodle Salad And Grilled Flank S
Yield: 1 Servings
Ingredients
2 tb minced shallots
1 tb minced garlic
1/2 c sesame oil
1/4 c soy sauce
2 tb rice wine vinegar
1/2 lb flank steak
1 for the salad:
1 c cooked rice noodles
1/4 c julienned red onions
1/4 c julienned roasted red
-peppers
1/4 c julienned roasted yellow
-peppers
2 tb chopped green onions
1 ts minced garlic
3 tb sesame oil
1 tb chopped cilantro
1 salt and pepper
6 wonton wrappers; 4 by 4, cut
- diagonally, 1
1 essence
1 drizzle of sesame oil for
-garnish
Instructions
ESSENCE OF EMERIL SHOW#EE2323
Preheat the grill. In a mixing bowl, whisk the shallots, 1 tablespoon
garlic, sesame oil, soy sauce, and rice wine vinegar together. Place the
flank steak in a small glass square dish and pour the marinade over it.
Marinate the steak for 1 hour. Remove from the marinade and place on the
grill. Grill on each side for 3-4 minutes for medium rare.
For the salad, combine all the ingredients together and season with salt
and pepper.
For the wontons, place the triangles in the fryer and fry until golden
brown, about 2-3 minutes. Stir the wontons consistently to prevent from
sticking together. Remove from the fryer and drain on a paper-lined plate.
Season with Essence. Slice the flank steak into 1/4" slices. Place a small
amount of the salad on the fried triangles. Top each triangle with a slice
of flank steak. Drizzle with sesame oil.
Yield: 12 servings
Posted to recipelu-digest by molony on Feb 21, 1998
[Home] Frosted Mountain Layer Cake [Home]
Title: Frosted Mountain Layer Cake
Yield: 6 Servings
Ingredients
2/3 c butter
1 c sugar
2 eggs
1 1/2 ts vanilla
3 c sifted cake flour
2 1/2 ts baking powder
1 ts salt
1/2 c pink grapefruit cocktail
3/4 c milk
Instructions
In a large mixing bowl, cream butter and sugar until light and
fluffy. Add the eggs and vanilla and beat well. Sift together the dry
ingredients. Add to butter mixture, alternately with juice and milk
(do not combine the juice and milk) Pour batter into two greased and
floured 8 inch round cake tins. Bake at 350 F for 30-35 minutes or
until a cake tester comes out clean. Cool ten minutes in pan and
turn out onto a rack to cool completely. Fill and ice with fluffly
grapefruit frosting. Decorate with fresh grapefruit sections just
prior to serving.
Origin: Sun Rype Recipe insert Shared by: Sharon Stevens
[Home] Frud Bee Hoon (Chinese Spaghetti) [Home]
Title: Frud Bee Hoon (Chinese Spaghetti)
Yield: 4 Servings
Ingredients
1 pk rice sticks
1/4 lb lean pork tenderloin
1 ts ginger
1 ts garlic
3 tb sesame oil
1/2 ts sugar
4 tb soy sauce
1 small head cabbage
2 carrots
2 eggs
4 tb oyster sauce
2 cloves of garlic, chopped
Instructions
Cut pork into small strips and marinade with ginger, garlic, 2tb
sesame oil, sugar and 2 tb soy sauce for 30 minutes. Cut cabbage and
carrots into strips. Fry eggs in wok. Break up in small pieces and
set aside. Soak rice sticks in hot water for 3-5 minutes, until
springily; drain; rinse with cold water and drain. Stir fry
vegetables for 1-2 minutes. Add 2 tb oyster sauce and 1 tb of soy
sauce. Vegetables should be crunchy. Set aside. Stir fry pork and set
aside. Stir fry garlic and add rice sticks. Add 1 tb sesame oil, 2tb
oyster sauce and 1tb soy sauce, to taste. Mix in pork, eggs and
vegetables to rice sticks.
[Home] Fruit Cocktail Bread [Home]
Title: Fruit Cocktail Bread
Yield: 1 Serving
Ingredients
1 1/8 cu fruit cocktail; 1 1/2 cup
1 1/2 ta oil; 2 tbsp
3 tb orange juice, frozen
-concentrate; 1/4 cup or an
1/3 ts salt; 1/2 tsp.
1/3 cu coconut flakes; 1/2 cup
1 1/2 cu whole wheat flour; 2 cups
1 1/2 cu bread flour; 2 cups
1 1/2 te active dry yeast; 2 tsp.
Instructions
DO NOT DRAIN THE FRUIT COCKTAIL
Load machine in order suggested by manufacturer. Process on White Bread
or Sweet Bread cycle on lightest crust setting.
Can serve toasted with ice cream and coconut flakes for dessert. Very
flavorful.
>From: Martha Sheppard
- - - - - - - - - - - - - - - - - - -
Per serving: 1875 Calories (kcal); 36g Total Fat; (16% calories from fat);
55g Protein; 346g Carbohydrate; 0mg Cholesterol; 802mg Sodium
Food Exchanges: 19 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 4 Fruit; 6
1/2 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Contributor: The Bread Machine Cookbook III/D.R.German/R. Banghart
Preparation Time: 0:00
[Home] Fruit Cocktail Cake (M_C-Tx) [Home]
Title: Fruit Cocktail Cake (M_C-Tx)
Yield: 18 Servings
Ingredients
1 box yellow cake mix
17 oz fruit cocktail-do not drain
2 large eggs
2 c flaked coconut
1/2 c packed brown sugar
----------------------------TOPPING-----------------------------------
1/2 c evaporated milk
1/2 c white sugar
1/4 lb (1 stick) butter
Instructions
In a large bowl combine cake mix, fruit cocktail and liquid, eggs and
3/4 cup coconut. Blend well and pour into 9" x 13" x 2" pan.
Sprinkle with brown sugar. Bake 45 minutes at 325 or until cake
springs back when pressed gently. Meanwhile in small pan, heat milk,
white sugar and butter. Boil 2 minutes, remove from heat and stir in
remaining 1 1/4 cups coconut. Spoon over hot cake in pan. Serve warm
or cold. Really good and moist.
[Home] Fruit Cocktail Cake (Pkl) [Home]
Title: Fruit Cocktail Cake (Pkl)
Yield: 1
Ingredients
1 c flour
1 c sugar
1 ts soda
1/4 ts salt
1 egg
1 ts vanilla
1 cn fruit juice; drained
1/2 c brown sugar
1/2 c nuts
Instructions
Mix flour, sugar, soda, salt, egg and vanilla.
Add fruit cocktail and mix well. Pour into ungreased 6x11 inch pan.
Mix brown sugar and nuts together. Put on top of batter.
Bake at 350 degrees for 45 minutes.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/9/98
Per serving: 2018 Calories (kcal); 46g Total Fat; (19% calories from fat);
30g Protein; 383g Carbohydrate; 187mg Cholesterol; 629mg Sodium
Food Exchanges: 7 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2
Fat; 18 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Fruit Cocktail Cake 1 [Home]
Title: Fruit Cocktail Cake 1
Yield: 1
Ingredients
2 eggs
2 c sugar
2 c flour
1 1/2 ts baking soda
1 1/2 ts vanilla
1 cn fruit cocktail; (no. 2 1/2)
-drained
1 ts salt
1 1/2 c brown sugar
1/2 c nuts; chopped
Instructions
Beat together eggs, sugar and flour. Add baking soda and vanilla to
mixture. Fold in fruit cocktail and salt. Pour in greased 9 x 13-inch pan.
Mix together brown sugar and nuts and sprinkle over batter.
Bake cake at 350 degrees for one hour.
Amy Ryan
Per serving: 3973 Calories (kcal); 51g Total Fat; (11% calories from fat);
50g Protein; 848g Carbohydrate; 374mg Cholesterol; 4242mg Sodium
Food Exchanges: 13 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 2 Fruit; 8
Fat; 40 1/2 Other Carbohydrates
Recipe by: Favourite Recipes - St. Michaels -Amy Ryan
Converted by MM_Buster v2.0n.
[Home] Fruit Cocktail Cake Icing [Home]
Title: Fruit Cocktail Cake Icing
Yield: 8 Servings
Ingredients
1 1/2 c sugar
6 oz (1 1/2 sticks) margraine
1/2 c pecans
1/2 c coconut
1 c undiluted evaporated milk
Instructions
Cook sugar, oleo, and milk until thick. Remove from heat and add
pecans and coconut. Pour over hot cake.
[Home] Fruit Cocktail Cake [Home]
Title: Fruit Cocktail Cake
Yield: 1
Ingredients
1 1/2 c sugar
2 c flour
2 ts soda
1 ts salt
1 cn fruit cocktail; drained
1 c coconut
2 eggs; slightly beaten
1/2 c pecans; chopped
1/2 c brown sugar
------------------------------ICING-----------------------------------
1 c sugar
1 cn eagle brand condensed milk;
-(6 ounce)
1 stick butter
Instructions
Mix sugar, flour, soda, and salt. Add fruit cocktail, coconut, and eggs.
Stir well. Grease loaf pan, cook at 325 degrees until toothpick comes out
clean. Sprinkle with pecans and brown sugar. While hot, top with icing.
Icing:
Cook 5 - 10 minutes on medium heat.
Barbara June Bailey-Smith
Per serving: 4814 Calories (kcal); 167g Total Fat; (30% calories from fat);
46g Protein; 812g Carbohydrate; 622mg Cholesterol; 3244mg Sodium
Food Exchanges: 13 Grain(Starch); 2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 31
1/2 Fat; 38 Other Carbohydrates
Recipe by: Possum on the Half Shell
Converted by MM_Buster v2.0n.
[Home] Fruit Cocktail Ice Pops [Home]
Title: Fruit Cocktail Ice Pops
Yield: 12 Servings
Ingredients
1 cn fruit cocktail in extra
-light syru; (29 ounces)
undrained
12 Popsicle molds or 12 paper
-cups (3
each) and Popsicle sticks
Instructions
Fill molds or cups with about 1/4 cup fruit cocktail; top with holders or
insert sticks into cups. Freeze.
Nutritional analysis: One serving equals 31 calories, 3 mg sodium, 0
cholesterol, 8 mg carbohydrate, trace protein, trace fat. Diabetic
Exchanges: 1/2 fruit
Source:
"Quick Cooking, Premier Issue J/F 1998"
Yield:
"1 dozen"
- - - - - - - - - - - - - - - - - - -
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
NOTES : Jeanie Beers of Montgomery, New York notes, "Even adults like these
refreshing, fruity snacks. And they're so easy to make - kids can spoon
the fruit cocktail into plastic cups in a jiffy. The hard part is
waitingfor them to freeze!"
Nutr. Assoc. : 0 0 0 0
Contributor: Jeanie Beers, Montgomery, New York
Preparation Time: 0:00
[Home] Fruit Cocktail Sauce [Home]
Title: Fruit Cocktail Sauce
Yield: 1 Servings
Ingredients
1 tb cornstarch
1/4 c sugar
1 cn fruit cocktail
1/2 c orange juice
2 tb lemon juice
1/3 c raisins
1/8 ts cloves
1 maraschino cherries (opt)
Instructions
Mix cornstarch and sugar in a pan. Add syrup drained from the fruit
cocktail and the orange and lemon juices. Cook 5 minutes, stirring
constantly. Remove from heat and add fruit and cloves.
printed in Rochester, NY _Times_Union_ 11/29/93 Posted in COOKING
by: Jean Cody 12/1/93
[Home] Fruit Cocktail Squares [Home]
Title: Fruit Cocktail Squares
Yield: 1
Ingredients
2 1/4 c all-purpose flour
1 c firmly packed light brown
-sugar
1/4 c butter; softened (1/2
1 ; stick)
1 cn fruit cocktail; undrained
-(17
1 ; ounces)
2 eggs
2 ts baking soda
1 ts salt
1/2 c semisweet chocolate chips
1/2 c chopped pecans
Instructions
Preheat the oven to 350 degrees F. Coat a 9" x 13" baking pan with
nonstick cooking spray. In a large bowl, with an electric beater on
medium speed, beat the flour, brown sugar, butter, fruit cocktail, eggs,
baking soda, and salt for 2 minutes, or until smooth. Pour into the
baking pan. Sprinkle the chocolate chips and pecans evely over the top.
Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the
center comes out clean. Allow to cool completely, then cut into squares
and serve.
Converted by MC_Buster.
NOTES : 12 to 15 servings
Converted by MM_Buster v2.0l.
[Home] Fruit Cocktail Whip [Home]
Title: Fruit Cocktail Whip
Yield: 1 Servings
Ingredients
1 ts unflavored gelatin
2 tb water, cold
1 c water, boiling
1 tb lemon juice
3 saccharin tablets, (1/4
-grain each)
1/2 c fruit cocktail, drained (dp)
Instructions
Sprinkle gelatin over cold water; let stand 5 minutes. Add boiling
water; stir until dissolved. Add lemon juice and saccharin. Chill
until mixture begins to set. Beat until fluffy with rotary beater;
fold in fruit cocktail. Chill until firm. NOTE: Other
dietetic-packed Fruit may be substituted for fruit cocktail. Liquid
drained from fruit may be brought to boil and substituted for boiling
water. For jellied Fruit Salad, omit beating, if preferred.
From: Jeffrey Dean Date: 11-18-93
Title: Fruit Cocktail
Yield: 1 Batch
Ingredients
1 honeydew melon
1 rockmelon
1 watermelon
Instructions
Use a melon baller and scoop out melons and arrange in individual
dishes
Portions - 1/2 per cup Calories - approx 25 per 1/2 cup (100KJ)
From "Easy Diabetic Recipes for those on a portion or calorie diet"
prepared by Diabetic Assoc. of South Australia Inc.
Typed and posted by Vicki Crawford - Australia From: Vicki Crawford
Date: 23 Mar 97 National Cooking Echo Ž
[Home] Fruit Coctail Bars [Home]
Title: Fruit Coctail Bars
Yield: 8 Servings
Ingredients
8 oz fruit cocktail; (1 can)
1/4 c butter or margarine;
-softened
1/3 c sugar
1 ea egg; large
1/4 ts vanilla
1 1/4 c flour; unbleached
1/4 ts baking powder
1/4 ts baking soda
1 tb maraschino cherry juice
1/2 c coconut; flaked
1/4 c maraschino cherries; chopped
Instructions
Drain fruit; reserve 1/3 cup of syrup. Chop fruit; set aside. Cream
butter and sugar; beat in egg and vanilla. Stir flour with baking
powder, soda and 1/4 t salt. Mis reserved syrup with cherry syrup.
Add flour mixture alternately with syrups to creamed mixture; mix
well. Stir in fruit, coconut, and cherries. Spread in greased 9 X 9 X
2-inch baking pan. Bake at 350 degrees for 30 to 35 minutes. Cool.
If desired, sift powdered sugar over top and cut into bars.
Makes 24 bars.
[Home] Fruit Coctail Cake Icing [Home]
Title: Fruit Coctail Cake Icing
Yield: 8 Servings
Ingredients
1 1/2 c sugar
6 oz (1 1/2 sticks) margraine
1/2 c pecans
1/2 c coconut
1 c undiluted evaporated milk
Instructions
Cook sugar, oleo, and milk until thick. Remove from heat and add
pecans and coconut. Pour over hot cake.
[Home] Fruit Filling For Japanese Fruitcake [Home]
Title: Fruit Filling For Japanese Fruitcake
Yield: 8 Servings
Ingredients
2 tb flour
1 juice of 3 lemons
1 c sugar
1 cn pineapple (20 oz)*
2 egg yolks
1/2 c pecans chopped
Instructions
* - pineapple should be crushed & drained.
Combine all ingredients in top half of a double boiler over, not in,
simmering water and cook, stirring frequently, until mixture
thickens. It should be quite thick. Remove from heat and allow to
cool, stirring occasionally.
[Home] Fruit Salad- Indian [Home]
Title: Fruit Salad, Indian
Yield: 6 Servings
Ingredients
2 md apples; sliced
2 md oranges; segmented
2 md bananas; diced
4 tb seedless grapes; green
-prefered
1 md pair; diced
1 c honeydew melon; diced
1/2 bottle red ginger-ale
Instructions
1. Mix the fruits in a bowl.
2. Pour the ginger-ale over the fruit.
3. Chill for at least 1 hour.
* Serve cold.
Recipe by: Ron West
Posted to Bakery-Shoppe Digest V1 #491 by Ron West on
Jan 7, 1998
[Home] Fu Ru Ro Chinese- Peasanty [Home]
Title: Fu Ru Ro Chinese, Peasanty
Yield: 1 Servings
Ingredients
1 lb boneless pork
1 ; salt to taste
1 in ginger root
6 scallions; in 1 lengths
2 sq fu ru; mashed
1 soy sauce
Instructions
The pork ideally should be from the shoulder or ham; the dish is
often made with fresh bacon or some other outrageously fatty cut, and
it's a little too rich; and my mother used to make it with loin,
which is too dry. You could use the darker muscle around the loin;
that would be great. Anyhow, cut it into about 3/4" cubes.
Cover the meat with water in a pot. Bring to a boil, add salt & ginger
(slightly smashed), reduce heat to simmering temperature, and cook
covered until meat is almost tender. Uncover and cook until water is
reduced by about half, add scallions, and cook a few minutes until
scallions have wilted, then stir in the fu ru. Cook briefly, allowing
fu ru to mix into the juices, correct seasoning with soy sauce, and
then serve. From: Michael Loo Date: 28 Jul 97
National Cooking Echo Ž