Oriental Recipes - G
[Home] Gaeng Gai (Thai Chicken Curry) [Home]
Title: Gaeng Gai (Thai Chicken Curry)
Yield: 1 Servings
Ingredients
4 tb vegetable oil
10 ea dried red chilies, crushed
-(adjust; heat to your taste
1 amount makes a fairly hot
-dish)
1 md yellow onion, chopped
4 ea cloves garlic, chopped
1 ts ground galangal (kha)*
1 ea stalk fresh lemon grass*,
-chopped f; ine
4 tb fresh coriander, chopped
1 ts ground nutmeg
6 ea kaffir lime leaves*
1 tb ground coriander seed
1 tb sugar
2 tb fish sauce*
1 ts ground cumin
1 ts salt
2 ea whole chicken breasts,
-skinned, bon; ed, cut into
10 oz shredded bamboo shoots
16 oz coconut milk (frozen is
-better, but; you can substi
1 1-14 oz. can)
20 ea fresh basil leaves (dried
-basil is; not a good substi
1 *available at good oriental
-markets
Instructions
Heat the oil in a wok and stir-fry the chilies, onion, and garlic
until light brown. Add galangal, lemon grass, fresh coriander,
nutmeg, lime leaves, cumin, ground coriander, sugar, fish sauce, and
salt. Cook for about 2 min. over medium heat. Add the chicken and
stir-fry for 1 minute. Add the bamboo shoots and coconut milk. Bring
to boil, reduce heat and simmer about 10-15 minutes until checken is
tender. Garnish with fresh basil, serve over rice. This dish is even
better if you refrigerate it overnight and reheat it the next
day!Subj: Chicken Stir Fried with Cashews Subj: Gaeng Gai (Thai
Chicken Curry) 93-04-17 18:48:16 EDT
[Home] Gai Dom Kha (Thai Chicken Soup) [Home]
Title: Gai Dom Kha (Thai Chicken Soup)
Yield: 6 Servings
Ingredients
2 lemon grass, stalks
4 garlic clove
7 coriander roots
4 c coconut milk, medium-thick
5 chilies, red, minced
4 tb lime juice
3 coriander sprigs, chopped
3 tb ginger, siamese, sliced
3 peppercorns
23 shallots
1 lb chicken, breast, sliced
4 tb fish sauce (nam pla)
5 kaffir lime leaves, shredded
Instructions
The red chilies are also known as "prik khee nu". Wash lemon grass
and trim root ends and tough layers. Alice bottom 6 inches thinly.
Chop 1 T. of this. Puree chopped lemon grass, 1 T. of sliced ginger,
garlic, peppercorns, coriander roots and shallots. Bring 1 cup of
coconut milk to boil and add lemon grass mixture. While stirring,
reduce heat to medium and add chicken, remaining coconut milk, ginger
slices and lemon grass. Bring to boil, reduce heat, and simmer
uncovered until chicken is tender. Season with chilies, fish sauce
and lime juice. Decorate servings with lime leaves and coriander
sprigs. To make coconut milk: Blend 2 cups fresh or frozen grated
coconut with water. Strain through double cheesecloth, pressing out
all liquid. This is thick coconut milk. To get hin milk, add warm
water to residue from first straining. Let stand 5 minutes, then
press as before. For coconut cream, refrigerate first pressing and
cream will rise to top. Refrigerate or freeze. Two cups coconut makes
3 cups thick milk, of which 6 tablespoons is cream.
[Home] Gai Tom Kha (Thai Chicken & Coconut Milk So [Home]
Title: Gai Tom Kha (Thai Chicken & Coconut Milk So
Yield: 6 Servings
Ingredients
4 c medium coconut milk
1 1/2 c chicken stock
3 qt pieces dried galangal (kha),
- or
6 qt pieces fresh galangal
4 stalks fresh lemon grass,
-bruised,; cut into 2-inch l
6 fresh serrano chiles, sliced
- into r; ounds
1 lg whole chicken breast *
4 tb fish sauce (nam pla)
5 fresh kaffir lime leaves
-(makrut),; if available
2 fresh limes, juice
2 tb chopped coriander leaves
Instructions
* cut into 1/2-inch pieces (with or without bones, see note)
Combine coconut milk, chicken stock, galangal, lemon grass and 4 of
the chiles in a saucepan; bring to a boil. Reduce heat and simmer for
20 minutes. Strain stock; discard galangal and lemon grass. Return
stock to a boil, add chicken and simmer until tender, about 2
minutes. Add fish sauce, citrus leaves and remaining chiles. Stir in
the lime juice. Garnish with coriander.
Serves 6 to 8.
NOTE: I like to use boned chicken breast if I'm cooking for guests.
For the best flavor, however, use a whole small chicken chopped into
small pieces with the bones; increase the cooking time until chicken
is tender.
Posted by Stephen Ceideberg; December 13 1991.
[Home] Gai Tom Kha (Thai Chicken & Coconut Milk Soup [Home]
Title: Gai Tom Kha (Thai Chicken & Coconut Milk Soup
Yield: 6 Servings
Ingredients
4 c medium coconut milk
1 1/2 c chicken stock
3 qt pieces dried galangal (kha),
- or
6 qt pieces fresh galangal
4 stalks fresh lemon grass,
-bruised,; cut into 2-inch l
6 fresh serrano chiles, sliced
- into r; ounds
1 lg whole chicken breast *
4 tb fish sauce (nam pla)
5 fresh kaffir lime leaves
-(makrut),; if available
2 fresh limes, juice
2 tb chopped coriander leaves
Instructions
* cut into 1/2-inch pieces (with or without bones, see note)
Combine coconut milk, chicken stock, galangal, lemon grass and 4 of
the chiles in a saucepan; bring to a boil. Reduce heat and simmer for
20 minutes. Strain stock; discard galangal and lemon grass. Return
stock to a boil, add chicken and simmer until tender, about 2
minutes. Add fish sauce, citrus leaves and remaining chiles. Stir in
the lime juice. Garnish with coriander.
Serves 6 to 8.
NOTE: I like to use boned chicken breast if I'm cooking for guests.
For the best flavor, however, use a whole small chicken chopped into
small pieces with the bones; increase the cooking time until chicken
is tender.
Posted by Stephen Ceideberg; December 13 1991.
[Home] Gai Tom Kha (Thai Chicken And Coconut Milk So [Home]
Title: Gai Tom Kha (Thai Chicken And Coconut Milk So
Yield: 6 Servings
Ingredients
4 c Medium coconut milk
1 1/2 c Chicken stock
3 qt Pieces dried galangal (kha),
- or
6 qt Pieces fresh galangal
4 Stalks fresh lemon grass,
-bruised,
6 Fresh Serrano chiles, sliced
- into r
1 lg Whole chicken breast *
4 tb Fish sauce (nam pla)
5 Fresh Kaffir lime leaves
-(makrut),
2 Fresh limes, juice
2 tb Chopped coriander leaves
Instructions
* cut into 1/2-inch pieces (with or without bones,
see note)
Combine coconut milk, chicken stock, galangal, lemon
grass and 4 of the chiles in a saucepan; bring to a
boil. Reduce heat and simmer for 20 minutes. Strain
stock; discard galangal and lemon grass. Return stock
to a boil, add chicken and simmer until tender, about
2 minutes. Add fish sauce, citrus leaves and
remaining chiles. Stir in the lime juice. Garnish
with coriander.
Serves 6 to 8.
NOTE: I like to use boned chicken breast if I'm
cooking for guests. For the best flavor, however, use
a whole small chicken chopped into small pieces with
the bones; increase the cooking time until chicken is
tender.
Posted by Stephen Ceideberg; December 13 1991.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Gai Tom Kha (Thai Chicken And Coconut Milk Soup) [Home]
Title: Gai Tom Kha (Thai Chicken And Coconut Milk Soup)
Yield: 6
Ingredients
4 c medium coconut milk
1 1/2 c chicken stock
1 3 quarts pieces dried
-galangal; (kha), or
1 6 quarts pieces fresh
-galangal
4 stalks fresh lemon grass;
-bruised, cut into 2
6 fresh serrano chiles; sliced
- into rounds
1 lg whole chicken breast *
4 tb fish sauce; (nam pla)
5 fresh kaffir lime leaves
1 ; or 1 tbs.. lime zest
2 fresh limes; juice
2 tb chopped coriander leaves
Instructions
* cut into 1/2-inch pieces (with or without bones, see note) Combine
coconut
milk, chicken stock, galangal, lemon grass and 4 of the chiles in a
saucepan;
bring to a boil. Reduce heat and simmer for 20 minutes. Strain stock;
discard
galangal and lemon grass. Return stock to a boil, add chicken and simmer
until
tender, about 2 minutes. Add fish sauce, citrus leaves and remaining
chiles.
Stir in the lime juice. Garnish with coriander.
Serves 6 to 8.
NOTE: I like to use boned chicken breast if I'm cooking for guests. For the
best flavor, however, use a whole small chicken chopped into small pieces
with
the bones; increase the cooking time until chicken is tender.
Per serving: 29 Calories (kcal); 2g Total Fat; (53% calories from fat);
trace Protein; 3g Carbohydrate; 1mg Cholesterol; 537mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Gai Yaang (Thai Barbecue Chicken) [Home]
Title: Gai Yaang (Thai Barbecue Chicken)
Yield: 8 Servings
Ingredients
8 garlic cloves; crushed
1 tb pepper, white, ground
1/2 c coriander; chopped fine
1 ts salt
1 ts coriander, ground
1 tb red chili flakes
2 tb lime juice
4 lb chicken drumsticks
Instructions
Mix all ingredients thoroughly, coating the drumsticks on all
surfaces. Marinate 30 minutes or better yet, overnight in the
refridgerator. Barbecue over moderate charcoal fire for 30 minutes or
until well-cooked on both sides. Serve with Nam Prik Dang.
[Home] Gajjar Karrah (Indian Carrot Halva) [Home]
Title: Gajjar Karrah (Indian Carrot Halva)
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
Grate 700 g carrots. Steep 1/2 teaspoon saffron threads in 1
tablespoon boiling water. Bring 2.3 L milk to the boil. add the
carrots and a 2 cm stick of cinnamon and boil for a minute longer,
stirring. Turn down heat to a fast simmer - as fast as can be
maintained without the milk boiling over - and stir as often as
possible (the more the better) until the milk has reduced to less
than a quarter. (It helps to have a good book in the kitchen.) Add 3
cardamom seeds, bruised, the saffron liquid and 60 g raisins or
sultanas. Mix and keep stirring till the mixture is dry. Fish out the
cardamom seeds and the cinnamon if you can find them. Add 60 g butter
and stir in well. Add 2 tablespoons honey and 180 g sugar. Cook for
another 9 minutes or so until the mixture is translucent. Add 60 g
blanched slivered almonds and a splash of rosewater (optional). Serve
hot or cold with pouring cream.
From an article by Meryl Constance in The Sydney Morning Herald,
6/8/93. Courtesy Mark Herron.
Posted by Stephen Ceideberg; September 8 1993.
[Home] Galloping Horses (Thai Appetizer) [Home]
Title: Galloping Horses (Thai Appetizer)
Yield: 8 Servings
Ingredients
1 ts oil
1 lb ground pork to
8 garlic cloves - finely
-chopped
3 green onions, white part -
-chopped
3/4 c roasted salted peanuts
1 fresh pineapple; -or-
-tangerines, -or- ora
1/3 c sugar
1/2 ts pepper
1 lettuce leaves
1 mint or coriander leaves
1 chopped chilis
Instructions
Grind peanuts. Heat oil in a frying pan, add pork, garlic and
onions. Cook until pink color disappears. Drain off most of the fat.
Add sugar and pepper, cook 1-2 minutes. Add peanuts, mix in well,
then remove from heat. Cool to room temperature.
Prepare platter, lining with lettuce leaves. Peel and segment the
citrus fruit if used, cutting each segment down to the back and
fanning open to form a circle. If using pineapple, cut off top leaves
and outer skin, as thinly as possible, from top down. Look at the
"eye" pattern, as it forms a spiral down the pineapple. Cut the
spirals with a sharp knife held at about a 45 degree angle. Cut off
bottom. Cut pineapple into about 5 or 6 wedges and then cut each of
those into 1/4 inch slices. Arrange fruit on platter.
Mound meat mixture onto fruit, and decorate with other garnishes.
Serve at room temperature, or chilled.
(servings: 8-10)
From: arielle@taronga.com (Stephanie da Silva)
[Home] Gan-Bian Niu-Rou-Si (Szechwan Dry Fried Beef W Carrots & [Home]
Title: Gan-Bian Niu-Rou-Si (Szechwan Dry Fried Beef W/ Carrots &
Yield: 1 Servings
Ingredients
1 lb beef sirloin steak
1/2 lb celery
2 carrots depending on size
1 chile peppers - your choice.
1 red ones look pretty.
1 green onion
1 ts finely chopped ginger
2 ts finely chopped garlic
2 tb hot bean sauce
2 ts sweet bean sauce
1 tb rice wine or dry sherry
1 ts salt depending on your
1 taste
1 ts sugar
1/2 ts ground szechwan pepper
2 ts sesame oil
2 tb hot red oil
9 tb oil or lard
Instructions
Preparation: Slice meat about 1/8" thick and then again to form
matchsticks. Easier if meat is frozen.
Remove celery leaves, wash and cut stems into 1" lengths. Peel
carrots and shred them with a potato peeler. Top, deseed and shred
the peppers. Cut green onion into 1/2" lengths or less.
To Cook: Heat 3 Tbss. oil in a wok until very hot. Toss celery,
carrot and half the salt briefly until the vegetables are partially
cooked. Remove and drain. Heat 6 Tbs oil in wok until very hot;
then allow to cool slightly. Add beef matchsticks and cook over
medium heat stirring constantly.(Do not let juices stick to side of
wok and char or they will ruin the flavour.) Cook evenly and
thoroughly prevent sticking with e.g. chopsticks for about 10mins
until the beef is dry looking and stiff. Then add the bean sauces,
peppers garlic, half the green onion and remaining salt and rice
wine. Stir well. When the smell of garlic and bean sauces becomes
noticeable, add prefried celery and carrots. Reheat them and then at
the last minute add sugar, ginger, remaining green onion, Szechwan
pepper and sesame oil. Check flavours; adjust if necessary and serve.
Adapted from"The Good Food of Szechwan" by Robert A. Delfs. Cameron,
a.k.a. - BEGG.4@OSU.EDU From the Chile-Heads Recipe Collection URL:
http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
[Home] Garam Masala (North Indian Dried Spice Mixture) [Home]
Title: Garam Masala (North Indian Dried Spice Mixture)
Yield: 1
Ingredients
2 tb coriander seeds
1 tb cuminseed
1 seeds from 10 cardamom pods
2 ts mustard seeds
2 ts fenugreek
2 ts black peppercorns
1 ts whole cloves
3 inch cinnamon stick; broken
-in half
Instructions
Heat a dry small skillet over moderately high heat until it is hot and in
it toast the spices in batches if necessary, stirring frequently and
covering the skillet when the mustard seeds begin to pop, for 2 to 3
minutes, or until they are several shades darker and fragrant, being
careful not to let them burn. In a mortar with a pestle or in an electric
coffee grinder grind the toasted spices to a powder and transfer the
powder to a jar with a tight-fitting lid. The garam masala keeps, covered
and chilled, for 1 month.
Yield: About 1/2 cup
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9201
Converted by MM_Buster v2.0l.
[Home] Garlic Chicken (Oriental) Low Fat [Home]
Title: Garlic Chicken (Oriental) Low Fat
Yield: 4
Ingredients
1 lb boneless skinless chicken
1 breast
1/4 ts cornstarch
3 tb chicken stock
1/4 c garlic, chopped
1/3 c sliced water chestnuts
1/3 c bamboo shoots, sliced
1/2 ts salt
1/2 ts sugar
3 tb soy sauce
1/2 c water
1 ts sesame oil
----------------------------MARINADE----------------------------------
1 ts dry sherry (or sake)
1/4 ts salt
1 tb sesame oil
1 egg white
1 nutrition facts
1 amount per serving:
1 calories 268 -
1 calories from fat 104
1 percent total calories
1 from: fat
39 %, protein 47%,
1 carbohydrate 15%
1 totals and percent daily
1 values
1 (2000 calories): fat 12g,
1 saturated
1 fat 2g, cholesterol 77mg,
1 sodium
1362 mg, total carbohydrate 10g,
1 dietary fiber 1g, sugars
1 0g,
1 protein 31g, vitamin a 22
1 units,
1 vitamin c 6 units,
1 calcium 0
1 units, iron 2 units
Instructions
Chop chicken breasts into 2 inch square pieces; mix marinade
ingredients in a medium bowl; add chicken pieces and mix well;
let stand at least 20 minutes.
Heat 1 tablespoon. oil in a wok over medium heat 1 minute; add
chicken pieces and stir-fry until chicken is almost cooked, 3 to
4 minutes; remove chicken, draining well over the wok; set aside.
Dissolve cornstarch in chicken stock to make a paste; set aside;
heat oil in wok over medium heat 1 minute; add cooked chicken,
garlic, water chestnuts and bamboo shoots; stir-fry about 2
minutes; add salt, sugar, soy sauce and water; cover and cook
over low heat 10 minutes.
Add cornstarch paste; stir-fry until sauce thickens slightly,
about 30 seconds; stir in 1 teaspoon of sesame
oil; serve hot.
Makes 4 servings.
[Home] Garlic Chicken From Thailand [Home]
Title: Garlic Chicken From Thailand
Yield: 6 Servings
Ingredients
1 no ingredients
Instructions
1 kg chicken breasts (other pieces can be used)
4 cloves garlic
2 teaspoons salt
1 tablespoon black peppercorns
4 whole plants fresh coriander
4 tablespoons lemon juice
Cut the chicken into serving pieces, or cut breasts in half. Crush
garlic and coarsely crush peppercorns with a mortar and pestle or in
a blender. Finely chop the roots, stems and leaves of well-washed
coriander. Mix all the seasonings together and rub well into the
chicken pieces. Place pieces on a grill over glowing coals and cook
carefully, turning frequently until chicken is tender and the skin
is crisp. Serve with saffron rice. Fedor Mediansky
Bon-Appetit, Exec.Chef. Magnus Johansson
~End Recipe Export- From the files of Exec.Chef Magnus Johansson ___
Terminate 1.50/Pro ! Origin: Shezza's Point - Down Under (3:640/937.7)
[Home] Garlic Shrimp - Goong Kratiem Prik Thai [Home]
Title: Garlic Shrimp - Goong Kratiem Prik Thai *
Yield: 4 Servings
Ingredients
----------------------------MARINADE----------------------------------
8 cloves crushed garlic
2 tb minced cilantro root
1 ts white pepper
1/2 ts salt
2 tb fish sauce (nam pla)
1 1/2 tb sugar
-----------------------------SHRIMP-----------------------------------
1 lb shrimp, shelled & deveined
3 tb oil
1 tomato, cut into wedges
1 cucumber, sliced
Instructions
The garnish of tomato and cucumber slices adds freshness to this rich
spicy dish, which should be served with plenty of fresh vegetables.
Thoroughly mix together all the marinade ingredients. Combine the
shrimp with the marinade and set aside to marinate for 10 minutes.
Heat a medium skillet, add the oil and saute the marinated shrimp for
4 minutes. Remove to a serving plate and garnish with the tomato and
cucumber.
[Home] Garlicky Indian Shrimp [Home]
Title: Garlicky Indian Shrimp
Yield: 4 Servings
Ingredients
1 cn Peeled, diced tomatoes - (14
- 1/2 oz
1 lb Peeled, deveined shrimp -
-(medium s
2 tb Canola oil
2 tb Lemon juice
2 md Garlic clove; peeled, and
Coarsely chopped
1/2 ts Dried thyme; crushed
1 ts Paprika
1/4 ts Salt
1 c Finely chopped onion
1 piece Fresh ginger - (1");
-peeled, and
cut in thin slivers
1/2 ts Ground cumin
Freshly ground black pepper
1 sm Anaheim pepper; stemmed,
-seeded,
and thinly sliced
2 tb Finely chopped cilantro
Hot cooked white or brown
-rice
Instructions
Drain tomatoes. Reserve pulp and juice separately.
Put shrimp into a medium bowl. Combine oil, lemon juice, garlic, thyme,
paprika and salt. Pour over the shrimp; refrigerate for 30 minutes.
Heat a large skillet over medium-high heat. Add shrimp and marinade; cook,
stirring, for 2 minutes. (The shrimp will not be completely cooked
through at this point.) Remove from pan; set aside.
Reduce heat to medium. Put onion and ginger into the pan with a couple of
tablespoons of the reserved tomato juice. Cook 5 minutes. Add tomatoes,
cumin, black pepper to taste and Anaheim pepper. Simmer 5 minutes. Put
shrimp and any juices that have gathered around them into pan.
Cook a few minutes, just until the shrimp are cooked through. Stir in
cilantro and serve with rice.
Yield: 4 servings.
Recipe Source:
St. Louis Post-Dispatch - 11-02-1998
The Seattle Times
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Garrett'S Oriental Shrimp [Home]
Title: Garrett'S Oriental Shrimp
Yield: 4
Ingredients
1 lb shrimp
1 green bell pepper; julienned
1 red bell pepper; julienned
1 yellow bell pepper;
-julienned
1 bn fresh dill
3 tb garlic; minced
1 angel air pasta
1 lg onion; sliced
1/2 bn broccoli; cut up
1 stalk bok-choi; sliced
3 lemons; squeezed
1 olive oil
5 oz clam juice
1 salt and white pepper; to
-taste
Instructions
Put olive oil in frying pan. Begin cooking shrimp in oil; cook until
half-done. Add peppers, garlic, onion, bok-choi, and broccoli; saute. Add
lemons and clam juice; simmer. Add dill and salt and pepper, to taste.
Place over Angel Hair pasta (cook according to directions on package).
Makes 4 servings.
Per serving: 211 Calories (kcal); 3g Total Fat; (10% calories from fat);
27g Protein; 24g Carbohydrate; 173mg Cholesterol; 337mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 0
Fat; 0 Other Carbohydrates
Recipe by: 1992 Dallas Cowboys Wives' Cookbook
Converted by MM_Buster v2.0n.
[Home] Gee'S Chinese Red Cooked Chicken (Pressure Cooker) [Home]
Title: Gee'S Chinese Red Cooked Chicken (Pressure Cooker)
Yield: 4 Servings
Ingredients
1 fryer, cut up
2 tb oil
3/4 c water
1/2 c soy sauce
3/4 ts ground ginger
1 1/2 ts sugar
1 fresh lemon, juice of
1 bn green onions, finely chopped
2 tb cornstarch
1/4 c water
2 tb chinese sesame oil
Instructions
Put the oil in the pressure cooker pot and lightly brown the chicken
pieces. While they are browning, mix together the water, soy sauce, ground
ginger, sugar, and fresh lemon juice and set aside. Place about 2 Tbsp of
the greenest parts of the green onions into a small dish and set aside. Mix
the cornstarch and water together until smooth and set aside. When the
chicken pieces are nicely browned, pour in the soy sauce mixture and add
the white and light green parts of the green onions. Stir into the chicken
to coat the pieces with the sauce.
Place lid on pressure cooker tightly. Put pressure regulator weight in
place. Leave heat under cooker on high until the weight begins to jiggle.
Lower heat immediately to a level that keeps the weight just barely moving.
Time from this point on for 12 minutes. Remove pot from heat and cool.
When the pressure has been reduced, open the pot and place back on the
burner. Using a slotted spoon, remove the chicken pieces to a serving dish.
Stir the cornstarch-water mixture once more and, while gently stirring the
sauce, pour the cornstarch mixture into the sauce to thicken. Cook for 1 or
2 minutes on low heat and then add the sesame oil. Pour the sauce over the
chicken and sprinkle the rest of the green onions over the top.
Serve over fluffy white rice. Tender buttered broccoli spears with some
sesame seeds sprinkled over the top are a tasty side-dish.
Posted to IChef 11/1/96 by Cindy Hartlin
Recipe by: Mrs. Gee @aol.com Posted to MC-Recipe Digest V1 #565 by Rooby
on Apr 13, 1997
[Home] Gene'S Indian Kabob Sauce (Lacto) [Home]
Title: Gene'S Indian Kabob Sauce (Lacto)
Yield: 1 Servings
Ingredients
2 md onions, peeled
2 c [nonfat] plain yoghurt
1 lemon juice or rice vineger
1 sugar
1 pepper to taste
2 tb ground cumin seeds
2 tb ground coriander seeds
1 ts garam masala
1/2 to 3/4 tsp cayanne pepper or
1 chili paste
2 ts fresh ground ginger and
1 garlic paste
1 chopped cilantro to taste
1/2 ts turmeric
Instructions
Liquify in blender. Simmer until thickened slightly and flavor is
set. Use as a marinade for kabobs or any meat or fish. Very good with
rice.
Posted by MACzimum to AOL.
From the recipe files of Sue Smith, SueSmith9@aol.com. Formatted using
1.80
[Home] Gene'S Indian Kabob Sauce [Home]
Title: Gene'S Indian Kabob Sauce
Yield: 1 Servings
Ingredients
2 md onions, peeled
2 c [nonfat] plain yoghurt
1 ea lemon juice or rice vineger
1 ea sugar
1 ea pepper to taste
2 tb ground cumin seeds
2 tb ground coriander seeds
1 ts garam masala
1/2 to 3/4 tsp cayanne pepper or
1 chili paste
2 ts fresh ground ginger and
1 garlic paste
1 ea chopped cilantro to taste
1/2 ts turmeric
Instructions
Liquify in blender. Simmer until thickened slightly and flavor is
set. Use as a marinade for kabobs or any meat or fish. Very good with
rice.
Posted by MACzimum to AOL.
From the recipe files of Sue Smith, SueSmith9@aol.com. Formatted using
1.80a
[Home] General Indian Recipe [Home]
Title: General Indian Recipe
Yield: 4 Servings
Ingredients
1 c lentils (the green brown
-colored on; es)
1/2 c rice
1 ts (heaped) curry powder (any
-sort it; doesn't really mat
1 ts (heaped) ground cumin
1/4 ts paprika
1 salt and ground black pepper
- to tas; te (up to)
4 cloves garlic
1 lump ginger root (however
-much you; like)
Instructions
Date: 24 Apr 1996 08:49:30 -0700
From: "Zoe Sodja"
I like it pretty spicy and garlicky so you might want to experiment with
some of the spice proportions according to your own preferences. Put
lentils in a large pot with 3 cups of water per cup of lentils and bring to
the boil. Meanwhile peel and roughly chop the garlic and ginger and put it
in with the lentils. Put in all the spices as soon as you can. Reduce heat
and simmer for about 45 mins or until the lentils are soft enough for your
liking. If it starts getting too dry add some more water. Stir it round a
bit every now and then.
About 15 mins before the end of the lentil cooking time start making the
rice according to the instructions on the packet, usually 2 cups of water
per cup of rice and some salt according to taste [brown rice takes much
longer so change timings accordingly]. When everything is cooked mix it all
together.
Variations: 1/. Use 10 or 12 bean soup mix instead of lentils 2/. Microwave
some frozen chopped spinach after you have started the rice and mix this in
when the rest is all cooked (1 packet to every 2 cups of lentils) . 3/. I
haven't tried this yet but I guess you could mix in some TVP at the
beginning of the cooking process.
FATFREE DIGEST V96 #120
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
[Home] General Lee'S Chinese Asparagus And Beef Stir-Fry [Home]
Title: General Lee'S Chinese Asparagus And Beef Stir-Fry
Yield: 6 Servings
Ingredients
1 tb fermented black beans
-(chinese)
1 garlic clove
1 1/2 lb asparagus; sliced diagonally
- in 1/2
2 c boiling water
1/4 c oil
1/2 lb flank steak; thinly sliced
1 1/2 ts salt
1/2 c chicken stock
1 tb cornstarch
1/2 ts sugar
1 tb water
Instructions
Soak black beans in warm water a few minutes. Drain and mash beans
with garlic. Drop asparagus in boiling water and boil 2 minutes. Drain
immediately. Heat 2 tablespoons oil in skillet or wok until very hot.
Add beef, stir quickly, then remove from pan. Add remaining oil to
skillet and heat. Add bean mixture and stir over high heat for a few
seconds. Add salt and asparagus. Stir-fry 1 minute. Add chicken
stock, cover and cook 2 minutes. Mix cornstarch, sugar and water and
stir into meat mixture. Stir until sauce is thick and smooth. Add
beef and blend quickly.
Created by: General Lee's, Los Angeles
(C) 1992 The Los Angeles Times
From: Dorothy Flatman Date: 03-05-96
[Home] Ghee (Indian Butter Oil) [Home]
Title: Ghee (Indian Butter Oil)
Yield: 3 Cups
Ingredients
2 lb butter, unsalted
Instructions
Divide butter into 1/4 pound pieces. In heavy 5 qt. saucepan, heat
butter over moderate heat, stirring to melt slowly and completely
without letting it brown. When completely melted, increase heat and
bring the butter to a boil.
When the surface is completely covered with white foam, stir the
butter gently and reduce heat to the lowest possible point. Simmer
uncovered and undisturbed for 45 minutes, or until the milk solids on
the bottom of the pan are golden brown and the butter on top is
transparent.
Slowly pour the ghee through a linen towel or 4 layers of moistened
cheesecloth. If the are any solids, no matter how small, strain again
to prevent oil from becoming rancid later. The ghee must be perfectly
clear.
Pour the ghee into a jar or crock, cover tightly and store in
refrigerator or at room temperature until ready to use. Ghee will
solidify when it is chilled. If may be safely kept at room
temperature for 2 or 3 months.
NOTES: Although ghee resembles clarified butter, the long low heat
cooking imparts a distinctive nutlike flavor that cannot be
duplicated.
From "The Cooking of India" posted by DonW1948@aol.com
[Home] Gift Container Ideas [Home]
Title: Gift Container Ideas
Yield: 1 Servings
Ingredients
1 virginia b. sauer
----------------------------NNMH30A-----------------------------------
1 jars
Instructions
In addition to "fabric hats", etc., you can always paint the outside
of the jar. *Sketch a simple design; fit around the jar until plesed
with the arrangement. Tape, design-side-out, to inside of jar.
*Following the pattern, paint with oil paints on the outside of the
jar. Let dry. *Remove taped pattern from inside of jar. *Bake jars 1
hour in 200 degree oven to set paint. *Turn off oven but leave jars
inside for a couple of hours to finish setting paint. Fill with food.
Decorate lid as desired (e. g., fabric hats, doily with ribbon
blending with colors in paint, et cetra. Hope that this helps.
Regards, Virginia MM Format Norma Wrenn
Recipe By :
[Home] Ginger Oriental Dressing [Home]
Title: Ginger Oriental Dressing
Yield: 14 Servings
Ingredients
1 ts freshly grated ginger
1/4 ts minced garlic
2 tb low-sodium soy sauce
2 tb water
2 ts orange juice
1 ts white vinegar
Instructions
Combine all ingredients into a small jar and shake well. Makes 1/4
cup - 6 calories per tablespoon
From Microwave Diet Cookery by Marcia Cone & Thelma Snyder
Posted by Sheila Exner - 3/93
[Home] Gingered Chinese Noodle Soup [Home]
Title: Gingered Chinese Noodle Soup
Yield: 3 Servings
Ingredients
3 oz cellophane noodles
1 c shredded watercress leaves
2 tb vegetable oil
1/2 c thinly sliced mushrooms
1 medium onion, sliced
1 c snow peas
2 thin carrots sliced diagonal
1 ts oriental sesame oil
1 ts minced fresh ginger
1 ts rice vinegar
3 c chicken stock
2 green onions thinly sliced
1 1/2 c water
1 tb soy sauce
1 c ham cut into julienne
Instructions
Put cellophane noodles in large bowl. Cover with boiling water. Let
stand 5 minutes. Drain thoroughly. Heat oil in wok or deep large
skillet over medium high heat. Add onion and carrots and stir fry 3
minutes. Add garlic and ginger stir fry 30 seconds. Add stock, water
and soy sauce. Cover and boil 2 minutes. Add ham water cress,
mushrooms and noodles. Return to boil. Cover, turn off heat and
let steep 2 minutes. Add snow peas, cover and let steep until
vegetables are crisp tender about 3 minutes. Stir in sesame oil,
rice vinegar and red pepper flakes. Adjust seasoning. Serve in deep
bowls, sprinkle with green onions.
[Home] Gingered Shrimp Ceviche Over Japanese Barley [Home]
Title: Gingered Shrimp Ceviche Over Japanese Barley...
Yield: 1
Ingredients
1 pk wooden skewers; (6 to 8
-inches)
20 md shrimp peeled; deveined and
1 ; headed, up to 24
4 limes; juice of
4 lemons; juice of
1/3 c orange juice
3 tb chopped garlic
1 2 inch piece fresh ginger
-grated an; d any
1 ; juice reserved
1 ts red pepper flakes; (more or
-less for
1 ; your desired heat),
1 ; up to 2
1/4 c tequila
10 oz japanese barley; (if not
-available
1 ; can use regular
1 ; pearl), up to 12
1/2 c scallions sliced thin and
-cut on a; bias
3 tb soy sauce
3 tb mirin
2 tb sesame oil
1 salt and pepper
----------------------------CHILI OIL---------------------------------
1 pt or 16 ounces peanut oil
2 1/2 ts red pepper flakes; up to 3
1 tb chopped garlic
3 tb soy sauce
4 tb worcestershire sauce
3 tb rice wine vinegar
1 ts granulated sugar; up to 2
1 cucumbers cleaned and peeled
- for ga; rnish, up to 2
Instructions
Skewer shrimp by piercing tail first then through head area. Place in a
shallow baking dish or pan.
Combine juices, garlic, ginger, red pepper flakes and tequila and pour
mixture over shrimp laying flat in a baking dish. Cover and allow to cure
overnight. Finished product will look white, not translucent, and firm.
In salted water cook barley according to directions on bag. Cook through
and strain and then rinse with cold water. Place in a bowl and add
scallions, soy sauce, mirin and sesame oil and toss. Add salt and pepper
to balance taste.
RED HOT CHILI OIL VINAIGRETTE:
Bring oil to 140 degrees F, add red pepper flakes, stir and allow to steep
for 2 hours.
In a food processor or bowl with whisk combine garlic, soy sauce,
Worcestershire sauce, rice wine vinegar and sugar and begin to slowly add
chili oil until mixture is slightly thick.
Yield: approximately 1/4 cup to 1/3 cup chili oil.
Cut cucumbers into slices and lay around outside of plate and add barley
to center. Lay shrimp skewers across top of barley and using a ladle,
drizzle vinaigrette on top of plated items.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9406 - DEB STANTON
Converted by MM_Buster v2.0l.
[Home] Glazed Chicken And Oriental Vegetables [Home]
Title: Glazed Chicken And Oriental Vegetables
Yield: 4 Servings
Ingredients
2 tb cornstarch
1 cn (14.5 oz.) swanson oriental
-broth
1 tb honey
1 ts dry mustard
4 skinless boneless chicken
-breast
1 lg carrot cut in 2-inch
-matchstick str; ips
1 pk (4 oz.) snow peas
4 c cooked rice (cooked without
-salt)
Instructions
In a bowl mix cornstarch, broth, honey and mustard until smooth. Set
aside.
In medium nonstick skillet over medium-high heat, cook chicken 10 minutes
or until browned. Set chicken aside.
Stir cornstarch mixture and add. Cook until mixture boils and thickens,
stirring constantly. Return chicken to pan. Add carrot and snow peas.
Reduce heat to low. Cover and cook 5 minutes or untl chicken is no longer
pink. Serve with rice. If desired, granish with cracked pepper.
449 calories per serving--4 grams fat.
Recipe By : Swanson Easy Low Fat Recipes
Posted to Digest eat-lf.v096.n222
Date: Mon, 18 Nov 1996 12:08:22 -0500
From: LRW979@aol.com
[Home] Glossary Of Indian Cooking Terms #1 [Home]
Title: Glossary Of Indian Cooking Terms #1
Yield: 1 Info
Ingredients
1 info
Instructions
Aam ripe mango fruit
Aata flour; whole-wheat flour
Achar pickle
Adrak fresh ginger root, also known as green
ginger
Agni God of fire worshipped by Vedic Indians
A-himsa non-violence; the doctrine of refraining
from the killing of animals or insects
Ajwain carom seeds also known as lovage
Akroot walnut
Aloo potato
Amchoor mango powder made from sour mangoes
Anardana dried edible seedlike fruit of the
pomegranate
Anda egg
Appalm lentil wafers
Arbi Indian starch root vegetable
Arhar Dal lentils
Arwa Chawal long-grain rice
Aur and
Badaam almond
Badaami meat or chicken, cooked with ground almonds
and spices
Bade small doughnut-shaped fried bean dumplings
Bade Elaichi black cardamon pods
Badshahi emperor's
Bag Bazaar famous market in Calcutta
Bagda Jheengari giant prawns
Baghar spice-perfumed butter used for flavoring
dal, yogurt salads,vegetables, relishes,
and some meat and poultry preparations
Baigan eggplant
Bakara or bakari goat
Bakare ka Gosht goat's meat
Bandh Gobhi cabbage
Bara Jheenga lobster
Barfi fudge
Barista crisp fried onion shreds used in Moslem
cooking
Barra Kabab thin strips of boneless loin or rib meat,
marinated, skewered and grilled
Bartan Maanjhane Wali paid worker who cleans dishes, pots and
pans twice a day
Basoondi dessert made with rabadi, sweetened with
honey or sugar, and garnished with nuts
Basmati generic name of a variety of Indian
long-grain rice
Beans green beans
Besan chick-pea flour
Bhara stuffed
Bharta smoked eggplant fried with onions,
tomatoes, and herbs
Bharva same as Bhara
Bhatoora leavened dough made of yogurt, potatoes and
white flour, rolled into circles and
deep-fried
Bhindi okra
Bhojia vegetables stir-fried with spices and
seasonings
Bhona fried
Bhonao the technique of frying onions and meat
Bhone piaz ke Lachee crisp fried onion shreds used as garnish
for pilafs
Bhorji scramble, generally applied to scramble of
eggs
Biriyani an elaborate pilaf made by cooking meat or
chicken separately as korma and then
folding fragrant rice into it. Lamb
biriyani is generally flavored with
saffron and screw-pine essence, and
garnished with nuts and silver foil.
Biswa Tulsi sweet basil, the common supermarket variety
Bombil, or Bombay Duck small transparent fish (found along the
western coast of India), sun-dried, and
sold as a wafer
Boti Kabab boneless pieces of meat, marinated,
skewered, and grilled
Brahma the supreme Hindu God, the creator of the
universe
Brahmin priestly caste, or person belonging to
priestly caste - the topmost of the four
Hindu castes
(others being, in order of importance,
ksatryas (the warrior class, vaishya
(trader), and shudra (Cultivator or
artisan)
Untouchables are outcastes, and include
chamaar (leather worker), bhangi (sweeper),
and dhobi (laundryman)
Classic Indian Cooking
by Julie Sahni
ISBN 0-688-03721-6
From: Diane Lazarus Date: 11-02-94
[Home] Glossary Of Indian Cooking Terms #2 [Home]
Title: Glossary Of Indian Cooking Terms #2
Yield: 1 Info
Ingredients
1 info
Instructions
Chah tea
Chakki grain mill
Chakko knife
Chakla marble or wooden board for rolling bread
Chalni strainer, sieve, sifter
Channa dried chick-peas, garbanzos; also cooked
chick-pea dish with spices
Channa Dal yellow split peas
Chapati thin griddle-baked whole-wheat bread
Chapli Kabab ground meat mixed with spices, herbs, and
seasonings, shaped into patties and shallow
fried
Chat a cold dish made with vegetables, fruits, and
spices, eaten as a snack or appetizer
Chaunk same as baghar
Chaunk Gobhi Brussels sprouts
Chawal rice
Chenna Indian cheese
Chimta tongs
Choolha coal or wood-burning Indian mud stove
Chota Piaz shallot
Choti Elaichi green cardamon; also white bleached cardamon
Chotoo Jheengari large shrimp or prawn
Chukandar red beet
Dahi Bhalle fried bean dumplings in spice-and herb-laced
yogurt, specialty of Punjab State
Dal legumes (lentils and dried peas and beans)
Dalchini cinnamon
Deghi mirch Indian paprika made from mild Kashmiri pepper
pods
Dhakkan lid
Dhania coriander
Dhan-sak Masala spice blend used for making Dhan-sak, a
chicken, lentil, and vegetable stew
Dhooli urad white split gram bean
Doodh milk
Doodhwala milkman
Do-piaza literally translated, means meat, chicken, or
shellfish, cooked in double its weight of onions
Ducan shop
Dum Indian technique of pot-roasting
Durga Pooja festival during the month of September and
October to worship the Goddess Durga, also known
as Kali or Parvati, the consort of Lord Shiva
Elaichi cardamom
Eleesh fatty fish found in Hoogli river in Calcutta,
Bengal
Firni pudding made with rice flour, almonds, and
creamy milk
Gajar carrot
Gajjak sesame brittle
Ganth Gobhi kohlrabi
Garam warm, hot
Garam Masala spicy and highly aromatic blend of roasted
spices used in popular cooking of North India
Geela Masala Bhoonana brown-frying onion, garlic, and gingerroot
Geela Masala preparing onion, garlic, and ginger root
-Tayyar Karana for cooking
Ghara pottery or metal jug for storing water
Ghat meaning "steps", generally applied to the chain
of hills along the western coast of India which
rise sharply on the East and slope gradually
toward the coast
Ghee fat
Gingelly light sesame oil
Gobhi or Phool Gobhi cauliflower
Gochian black beehive-shaped mushrooms from Kashmir
region, similar to French morels
Gol round
Golda Jheengari lobster
Gosht meat
Ground Nut Oil peanut oil
Gujjia crescent-shaped sweet pastries filled with nuts
and coconut
Gulab rose
Gulab Jal
[Home] Glossary Of Indian Cooking Terms #3 [Home]
Title: Glossary Of Indian Cooking Terms #3
Yield: 1 Info
Ingredients
1 info
Instructions
Halwai pastry chef
Halwai ki Ducan pastry shop
Hara Dhania fresh coriander leaves
Hara Piaz scallion
Hari Chutney ki Pullao pilaf made with fresh mint, coconut, and
spices. A specialty of Andra Pradesh
Hari Gobhi broccoli
Hari Mirch or Simla Mirch green pepper
Heeng asafetida
Hindu follower of Hindu religion, with Brahma as
the supreme God, and worshipping the God
Vishnu or the God Shiva
Hussaini Kabab ground meat shaped in to thin sausages,
stuffed with nuts and raisins, and panfried
or broiled
Imli tamarind
Jain follower of Jain religion (primarily
centered in the state of Gujrat), founded
by Mahavira (599-527 B.C.) with Agamas as
their sacred scriptures
Jaiphul nutmeg
Jal Toori literally translated, cucumbers of the
sea - a fish
Javitri mace
Jeera cumin
Jheenga or Jheengari shrimp or prawn
Kabab kabob
Kabab Masala spice blend used for making kabobs
Kabadiwala person who buys used clothes and gives in
return new stainless steel utensils
Kacha raw
Kachauri fried puffy bread stuffed with spicy bean
mixture
Kachoomar chopped or sliced onions, tomatoes, and
green pepper, flavored with lemon juice
Kaddoo-kas vegetable grater
Kadhi dumplings made with chick-pea flour and
simmered in yogurt with spices and
vegetables
Kadhai Indian cooking utensil similar to Chinese
wok, used for frying food
Kajoo cashew nut
Kala black
Kala Channa small black chick-peas that also yield
chick pea flour besan
Kala Namak black salt
Kalaiwala person who lines or recoats copper and
brass utensils
Kalaunji onion seeds
Kali Dal rich dish of black whole gram beans (sabat
urad) cooked with sweet butter, spices, and
fresh herbs
Kali Mirch black pepper
Karchi stirring spoon
Kari curry; also sweet aromatic leaves of the
kari plant
Kari Podi curry powder
Kashmiri Pandit Hindu from the state of Kashmir
Kasoori Mathari savory crackers made with rich dough and
dry fenugreek leaves
Kasoori Methi dry fenugreek leaves
Katch lamb
Katoori small metal bowls for serving individual
portions of dishes
Keema ground meat; also the gravy dish cooked
with the ground meat
Kekada crab
Kesar saffron
Kewra screw-pine
Khansaama cook, chef
Khara plain, unelaborate, with few spices
Khas-khas white poppy seeds
Khasa special
Khatte sour
Kheer pudding, rice pudding
Kheera cucumber
Khichari a porridge made with rice, yellow split
mung beans, and spices-perfumed butter
Khoobani apricot
Khoshboo aroma
Khoya milk cooked down to fudgelike consistency
Kofta kafta - ground meatballs simmered in sauce
with spices
Koosmali relish made with raw grated carrots and
fried black mustard seeds
Korma braising, braised, to braise
Classic Indian Cooking
by Julie Sahni
ISBN 0-688-03721-6
From: Diane Lazarus Date: 11-02-94
[Home] Glossary Of Indian Cooking Terms #4 [Home]
Title: Glossary Of Indian Cooking Terms #4
Yield: 1 Info
Ingredients
1 info
Instructions
Kulcha leavened white-flour dough shaped into
rounds and baked in the tandoor
Kulfi Indian ice cream made with cooked-down
milk, frozen in special conical molds
called Kulfi ka saancha
Lal Mirch red pepper
Lassan garlic
Lassi yogurt thinned with water, sweetened, and
flavored with rose essence or rose water
Laung clove
Lobhia black-eyed peas
Maalik/Maalkin master/mistress
Maan Dal black whole gram bean
Maanz meat
Maharaj/Maharajin male Brahmin cook/female Brahmin cook
Machi fish
Makhan butter
Makhani Murgh cooked Tandoori chicken pieces simmered in
creamy tomato sauce with butter and spices
and flavored with fresh coriander leaves
Malai cream (heavy, light, sour, and coconut)
Malai Kofta meatballs simmered in creamy, buttery
tomato sauce with spices
Malpoora sweet whole-wheat crepes flavored with
crushed fennel
Masala spice, spices, spice blend, blend of
seasonings and spices
Masala Bhoonana crushing spices
Masala Peesana grinding spices
Masalchi cook's assistant
Masar Dal pink lentils
Masoor Dal same as Masar Dal
Matar peas, chick peas
Matar Shufta vegetarian counterpart of Keema Matar (the
gravy dish of ground meat and green peas) made
with fried milk-fudge grains, a specialty from
the state of Kashmir
Mattha yogurt drink flavored with salt, roasted
cumin, and fresh mint leaves
Meetha sweet
Mithai sweetmeat, sweets
Meethe Neam ke Patte kari leaves
Methi fenugreek seeds, fenugreek greens
Mirchi ka Achar fresh red-hot chilies, slit, stuffed with
spices, and pickled in mustard oil
Mirchi ki Bhaji mild green chilies cooked in butter with
molasses, tomatoes, and spices, a specialty
of Rajasthan State
Moolee in coconut sauce
Moong Badian fried mung bean dumpling made with pureed
yellow mung beans and spinach greens
Moong Dal yellow split mung beans
Mughal Moghul - Turks, Mongol by origin and Moslem by
religion, brought Persian culture, food,
cooking techniques, and garnishes to India in
the sixteenth century
Mughal Garam Masala classic blend of highly fragrant and
mild-tasting spices used for flavoring dishes
of Moghul origin
Mughalai in the Moghul tradition
Muharram the day of observation of Saint Hussain's
death
Mullagatanni Mullaga (black pepper) tanni (water or
broth), the origin of Mulligatawny Soup
Mungaunde ki Bhaji Moong Badian simmered with tomatoes,
seasonings, and spices
Murgh or Murghi chicken
Musalmaan Moslem - follower of Islamic religion with
Mohammad (A.D. 570-632) as prophet
Namak salt
Namaste, Namaskaar Indian word of greeting
Nan teardrop-shaped bread made with leavened
dough and baked in the tandoor
Nandi sacred bull - carrier of Lord Shiva
Nargisi Kofta meatballs stuffed with whole eggs, fried, cut
in half to expose the egg, and simmered in
onion gravy
Narial coconut
Narial-kas coconut grater
Naukar/Naukarani male servant/female servant
Nimboo lemon, lime
Obla boiled
Oobalana to boil, boiling
Op-phul by-products
Classic Indian Cooking
by Julie Sahni
ISBN 0-688-03721-6
From: Diane Lazarus Date: 11-02-94
[Home] Glossary Of Indian Cooking Terms #5 [Home]
Title: Glossary Of Indian Cooking Terms #5
Yield: 1 Info
Ingredients
1 info
Instructions
Paan leaves of the betel pepper plant (piper betle); also
the digestive preparation made with betel leaf (paan
ka patta), lime paste, catechu, and betel nut, which
may also include coconut flakes, fennel, clove,
cardamon, tobacco, and gulkand, and be covered with
silver foil
Paani water
Pachadi yogurt salad made with raw vegetables and yogurt,
flavored with fried black mustard seeds
Pakode fritters
Palak spinach greens
Paneer Chenna compressed into a cake and cut into small
pieces
Papad lentil wafers
Papeeta papaya
Paraath large high-rimmed platter used for mixing and kneading
dough, cleaning dal or basmati rice, and preparing and
cutting vegetables
Paratha griddle-fried whole-wheat flaky bread
Parsee follower of the Persian Zoroastrian religion
(primarily centered at Bombay in the state of
Maharashtra), with Zoroaster as prophet. Parsees fled
from their Persian homeland between the eighth and
twelfth centuries to escape religious persecution by
Moslem rulers
Pasanda Kabab same as Barra Kabab
Pateela handless saucepan used for general cooking
Payasam pudding made with yellow mung beans, split peas, and
coconut milk, a specialty of the southern regions
Peda/Pede milk fudge molded into small pillows and garnished
with pistachio nuts
Peela yellow
Phool Badi tapioca or sago wafers; rice wafers
Phool Gobhi cauliflower
Phulka baked whole-wheat puffed bread
Piaz onion
Pista pistachio
Pitthi spicy bean stuffing used in Kachauri
Podina mint
Pomfret non-oily firm-fleshed fish with size and bone
structure similar to flounder
Poori deep-fried puffy bread
Pullao pilaf - basmati rice cooked in ghee or oil with
spices, meat, chicken, or vegetables
Punch-phoron spice blend used for flavoring vegetables in the
eastern regions of India
Pappadam puffy lentil wafers, a specialty of Malabar in South
India
Rabadi thickened milk sauce made by cooking down milk
Rabadi Dooth milk enriched with rabadi
Rai mustard
Raita raw or cooked vegetables or fruits mixed with seasoned
yogurt
Raja king
Rajma red kidney beans
Ram Tulsi white basil
Rang color
Ras Malai dessert of cheese dumplings in pistachio-flecked cream
sauce
Rasam spicy lentil broth, a specialty of the South
Rasedar vegetables in thin gravy
Rasooi kitchen
Rogan Josh lamb braised in yogurt and cream with moghul spices, a
Kashmiri specialty
Rogani Gosht rich meat dish made with cream, usli ghee, and spices
Roi a local fish sold in Bag Bazaar in Calcutta
Roti bread
Ruh essence
Sabat Moong green whole mung beans
Sabat Urad black whole gram beans
Sabzi vegetables; also stir-fried vegetable preparation from
North India
Sabziwala vegetable seller
Sada plain
Safaid white
Saag greens
Salan spicy gravy
Sambaar vegetable and lentil stew with tamarind, flavored with
spices
Sambaar podi blend of hot spices used for flavoring sambaar
Classic Indian Cooking
by Julie Sahni
ISBN 0-688-03721-6
From: Diane Lazarus Date: 11-02-94
[Home] Glossary Of Indian Cooking Terms #6 [Home]
Title: Glossary Of Indian Cooking Terms #6
Yield: 1 Info
Ingredients
1 info
Instructions
Sambhar Namak white salt, table salt
Samosa triangular savory pastries filled with
potatoes or meat
Sarsoon mustard greens
Saunf fennel; anise
Sek Kabab thin sausage-shaped kabobs of broiled
ground meat and fresh herbs
Selha Chawal converted rice
Sem same as beans
Sendha Namak rock salt
Shahi royal
Shamme Kabab ground meat and yellow split peas, flavored
with mint, ginger root, and spices, shaped
into small patties and fried
Sharbat fruit punch
Shorva soup
Shiva the God of destruction or power
Sikh bearded and turbaned follower of Sikh
religion (primarily centered in the state
of Punjab), founded by Guru Nanak
(A.D. 1469-1538) with Granth Sahip as
principal scripture
Sil-batta grinding stone
Sonth dry ginger powder
Sookha Dhania coriander seeds
Sookha Masala Bhoonana frying spices
Sooji semolina, farina
Sopari betel nut
Srikhand dessert made with drained yogurt, sugar,
nuts, and saffron
Tadka same as Baghar
Tahari spicy rice-and-peas dish with turmeric and
herbs
Tala deep-fried
Talna deep frying
Tamatar tomato
Tandoor Indian clay oven
Tandoori food cooked in a tandoor
Tandoori Masala spice mix used for flavoring Tandoori
Chicken
Tari gravy
Tava handless iron griddle
Tej Patta bay leaf
Tel oil
Thal metal platter
Thali metal dinner plate
Thandai summer punch made with ground seeds,
almonds, spices, sugar, and whole milk
Tinda round gourd, a vegetable belonging to the
cucumber family
Tikka cutlet
Toor Dal red lentils
Toovar Dal same as toor dal
Topshe a local fish sold in Bag Bazaar in Calcutta
Urad Dal white split gram bean
Usli ghee Indian clarified butter
Vanaspati Ghee vegetable shortening
Vark silver foil
Veda literature of the ancient Indians, compiled
between 1500 and 500 B.c.
Vedic referring to the period of the veda
Vendaloo Goanese hot and pungent curry
Vishnu the God of preservation
Ya or
Yakhni meat broth
Yerra same as Jheenga
Zaffran same as Kesar
Zarda sweet saffron pilaf, traditionally made on
Muharram
Classic Indian Cooking
by Julie Sahni
ISBN 0-688-03721-6
From: Diane Lazarus Date: 11-02-94
[Home] Golden Oriental Sesame Chicken [Home]
Title: Golden Oriental Sesame Chicken
Yield: 24 Appetizers
Ingredients
--------------------FROM SUSAN YOUNG, INTELEC-------------------------
1/2 c honey
1/4 c orange juice
2 tb soy sauce
1 envelope good seasonings
1 oriental sesame salad dsg
4 boneless skinless chicken
1 .breasts, about 1 1/4 lbs
1 ,cut lengthwise into 3/4
1 .wide strips
Instructions
(Converted to MM by Linda Fields @ Cyberealm BBS 315-786-1120)
Mix honey, juice, soy sauce and salad dressing in a
[Home] Gomasio (Japanese Spice) [Home]
Title: Gomasio (Japanese Spice)
Yield: 1 Servings
Ingredients
5 ts black sesame seeds
2 ts coarse salt
Instructions
Goma is the Japanese name for sesame. This mixture is used as a condiment
to sprinkle on rice, raw vegetables and salads. it is good on boiled
potatoes, too.
Lightly roast the sesame seeds in a dry frying pan over a medium heat for a
minute or two, stirring frequently. Allow to cool, then grind them together
with the salt. In an airtight jar, the blend will keep for 3-4 months.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #631
by "Mary Spyridakis" on Jun 2, 97
[Home] Good Eats Indian Summer Soup [Home]
Title: Good Eats Indian Summer Soup
Yield: 8 Servings
Ingredients
3 chicken breasts (about 16
1 ounces) -- boned and
1 skinned
2 ts oil
1 salt -- to taste
1 pepper -- freshly ground
1 md onion -- sliced 1/4 thick
1 poblano pepper
2 tb butter
3 cloves garlic -- minced
2 c mushrooms -- sliced
8 oz frozen corn
1 qt water
1 lb processed american cheese --
1 cubed
4 tb cornstarch
Instructions
Rinse, pat dry and lightly brush chicken breasts with oil. Season
with salt and pepper. Slice onion into 1/4-inch thick rings, but do
not separate rings. Rinse poblano and pat dry.
Place onion, pepper and chicken over medium coals or grill over
medium heat 10 to 15 minutes or until vegetables are soft and chicken
is done (the juices should run clear). Place pepper in a small paper
sack while still hot from the fire and let it cool for 20 minutes.
After cooling, peel away skin and scrape out seeds. Chop onion,
pepper and chicken into bite-size pieces.
Place butter in a large heavy pot over low heat. Add garlic and
mushrooms and cook 5 minutes or until softened. Add chopped chicken,
onions, poblano pepper, corn and 2 cups water. Mix and simmer for 5
minutes or until softened. Add cubed cheese and simmer until melted.
Do not allow to boil.
In a separate bowl, dissolve cornstarch with 1/2 cup water. Stir
dissolved cornstarch into remaining 1 1/2 cups of water. Add to soup,
stirring constantly, and cook over low heat until thickened. Makes 8
servings.
Recipe By : Good Eats Restaurants via Dallas Morning News 6/5/96
From: Caitlin Davis Carlson, Seaview,wa
[Home] Gordon'S Chinese Chicken [Home]
Title: Gordon'S Chinese Chicken
Yield: 4 Servings
Ingredients
2 chicken breasts, boneless
2 peppers, sweet, red
1 pepper, hot (optional)
1 onions, spring; a few
1 soy sauce to taste
1 duck sauce to taste
1 cornstarch, for thickening
1 oil
1 slivered almonds
Instructions
: Take the chicken breasts and remove skin (yuk!). Semi-freeze
it, then cut it into bite-size chunks. Take a couple of red peppers.
Chop them up. You want spicy, chop up a hot pepper. Otherwise,
forget it. Chop up some spring onions. Take some soy sauce, some
duck sauce, some cornstarch, some oil. Mix it up with the chicken in
the dish for a while. Throw the whole thing into a hot, well-greased
wok. Stir-fry. Throw some slivered almonds in there. Do not overcook
the chicken or it will be tough. Serve with rice. Serves: "One very
large hungry person" or "3 or 4 small not-so-hungry persons."
: If your guests throw the chicken back at you, I guess I left
something out. If not, I guess it's okay."
: By: Gordon Peterson Source: TV Dinners and Other Media
Munchies "Note: Amounts will vary according to taste and size of
chicken, but chicken should be lightly coated with the cornstarch,
soy sauce mixture. We've given you Gordon's directions just as he
gave them to us." : Typos by Elizabeth Wood 8/96. From: Elizabeth
Wood Date: 07 Jan 97 National Cooking Echo Ž
[Home] Goreng Pisang (Chinese Fried Bananas) [Home]
Title: Goreng Pisang (Chinese Fried Bananas)
Yield: 4 Servings
Ingredients
1 no ingredients
Instructions
-Karen Thackeray
8 Bananas; peeled
1/2 cup Self-rising flour
1/2 cup Rice flour
1 Tbsp Cornstarch
1 cup ;Water
1/2 tsp Salt
4 Tbsp Fine brown sugar
Oil; for deep frying
Slice each banana lengthwise. Sift flours and add to water. Stir
until consistency of cream. Add salt. Heat oil and, when smoking, dip
each piece of banana in batter. Shake off excess and lower into hot
oil. Fry until golden brown and roll in brown sugar. Serve with ice
cream.
As quoted from the book, "This is an exotic way to treat bananas and
it's practically a national snack among migrant populations in
Southeast Asia who serve it with scoops of coconut or mango ice
cream." Source: A Little Chinese Cookbook
[Home] Grandma'S Oriental Chicken [Home]
Title: Grandma'S Oriental Chicken
Yield: 4 Servings
Ingredients
2 chicken breasts;
-skinned,boned &split
1 tb cornstarch
2 tb brown sugar
1/4 ts oregano
1 clove garlic; crushed
2 tb cooking oil
1/4 c soy sauce
3/4 c rose wine
1/3 c seedless raisins
Instructions
Pierce Chicken with fork. Arrange in a 3-quart casserole. Combine other
ingredients in a small bowl. Pour over chicken. Cover. Microwave on High
for 11 to 13 minutes. Serve with rice.
Can also cook in oven at 350 to 375 degrees until chicken is done.
Serving Ideas : Serve over rice.
Posted to TNT Recipes Digest by mothersky@earthlink.net on Feb 11, 1998
[Home] Grant Street Bar And Grill Indiana Golden Trout [Home]
Title: Grant Street Bar And Grill Indiana Golden Trout
Yield: 1
Ingredients
1 tb olive oil
2 golden trout fillets; 8 oz
1 or
2 other trout fillets; 8 oz
1 or
2 whitefish fillets; 8 oz
1 tb all purpose flour
1/4 ts salt
1/8 ts pepper
1 tb all purpose flour
1/8 ts salt
1 ds pepper
8 oz fresh morels or other
-mushrooms; rinsed halved
1 such as crimini shiitake
-and/or but; ton
2 cloves garlic; minced
1 tb butter
1 cn tomatoes; 8 oz cut up
1 or
1/2 cn diced tomatoes w basil
-oregano & ga; rlic, 14 1/2o
1/2 c dry white wine or chicken
-broth
12 fresh asparagus spears;
-about 8 oz
1 lemon wedges; optional
1 fresh herbs; optional
Instructions
Cook fresh asparagus spears until crisp-tender. Set aside. In a large
skillet,
heat oil over medium-high heat. Meanwhile, rinse trout; pat dry with paper
towels. In a plastic bag, combine 1 tablespoon flour, 1/4 teaspoon salt and
1/8 teaspoon pepper. Add fish to bag and shake to coat. Place fillets in a
skillet, skin side down. Cook fish for 3 minutes; turn fish and cook for 3
minutes more or till fish flakes easily with a fork. Transfer to a warm
platter; keep warm. In plastic bag, place 1 tablespoon flour, 1/8 teaspoon
salt and dash of pepper. Add mushrooms and shake to lightly coat. In the
same
skillet, cook mushrooms and garlic in hot butter for 3 minutes or till
browned
and tender. Add tomatoes and wine or broth; stir till bubbly, loosening
browned bits in skillet. Reduce heat and boil gently, uncovered, for 5 to 6
minutes or till sauce is slightly thickened (you should have about 1 3/4
cups). Add cooked asparagus; heat through. Serve sauce over fish. If you
like,
garnish with lemon wedges and fresh herb sprigs. Makes 2 to 4 servings.
Nutrition facts per serving (4): 265 cal., 11 g. fat, 11 g. carbo., 73 mg.
chol., 357 mg. sodium.
*Note: For asparagus, cook in a small amount of boiling water for 4 to 6
minutes or till crisp-tender.
Converted by MC_Buster.
Per serving: 788 Calories (kcal); 49g Total Fat; (56% calories from fat);
77g Protein; 8g Carbohydrate; 269mg Cholesterol; 1131mg Sodium
Food Exchanges: 0 Grain(Starch); 10 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 5 Fat; 0 Other Carbohydrates
Recipe by: Midwest Living Magazine
Converted by MM_Buster v2.0n.
[Home] Grant Street Bar And Grill Indiana Spinach Salad [Home]
Title: Grant Street Bar And Grill Indiana Spinach Salad
Yield: 1
Ingredients
1/4 c light brown sugar; packed
1 tb red wine vinegar
2 ts water
1/2 c mayonnaise or salad dressing
4 sl bacon; about 1/4 cup
1 crisp-cooked drained
-crumbled
6 c spinach; fresh torn
16 lg mushrooms; sliced 3 cups
2 hard-cooked eggs; chopped
1/4 c parmesan cheese; shredded or
- grated
1 croutons; optional
Instructions
Prepare bacon dressing: In a bowl, combine brown sugar, vinegar, water and
mayonnaise. Stir in bacon. Cover; chill. In 4 chilled bowls or on 4 chilled
plates, layer: spinach, sliced mushrooms, chopped eggs and Parmesan cheese.
Cover; chill till serving time. To serve: Transfer dressing to a
microwave-safe dish. Microcook on 100% power (high) for 1 to 2 minutes or
till
just heated through. (Or heat over low heat in a small saucepan). Spoon
croutons over salads, if you like; drizzle with dressing. Makes 4 servings.
Nutrition note: Reduce the fat in this salad by using light or fat free
mayonnaise.
Converted by MC_Buster.
Per serving: 487 Calories (kcal); 20g Total Fat; (35% calories from fat);
27g Protein; 57g Carbohydrate; 37mg Cholesterol; 945mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 4 Vegetable; 0 Fruit; 2 Fat;
2 1/2 Other Carbohydrates
Recipe by: Midwest Living Magazine
Converted by MM_Buster v2.0n.
[Home] Grapefruit Carrot Cocktail [Home]
Title: Grapefruit Carrot Cocktail
Yield: 5 Cups
Ingredients
3 md carrots; coarsely chopped &
-cooked
4 c grapefruit juice, fresh
1 1/2 tb grenadine
1 ginger, ground crushed ice
Instructions
In a blender, puree the carrots with the reserved liquid for as few
seconds. Add the grapefruit juice, grenadine, a pinch of ground
ginger and the crushed ice and blend until frothy. Serve immediately.
MAKES: 5 CUPS or 1 1/4 LITRES SOURCE: _The Non-Drinkers Drink Book_ by
Betty Rollin
[Home] Grapefruit Cocktail (Vegan) [Home]
Title: Grapefruit Cocktail (Vegan)
Yield: 2 Servings
Ingredients
1/2 lg grapefruit; peeled and the
-pith remo
1/2 lg ripe avocado; peeled stoned
- and sliced
75 g seedless grapes
8 green olives (optional),
-stoned an; d halved
75 g cherry tomatoes; skinned
-(see spicy eggs),
1 sm bunch fresh lovage or basil
3 tb natural yogurt (vegans omit)
1 tb garlic vinaigrette
Instructions
Fresh, sharp flavours are the keynote of this appetizer: olives,
tomatoes, grapes and avocado are balanced with the grapefruit and
herbs in a yogurt dressing, and chilled. Summer food.
Divide the grapefruit into its segments and cut them into bite-sized
pieces. Combine with the sliced avocado, grapes, optional olives and
quartered tomatoes. reserve a few of the basil or lovage leaves for
garnish, slice the rest anbd mix them into the fruit. Finally mix the
yogurt and vinaigrette, and dress the mixture. pile into two
individual glass dishes and chill. Serve garnished with the remaining
leaves.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
[Home] Grapes In Orange Juice Cocktail [Home]
Title: Grapes In Orange Juice Cocktail
Yield: 6 Servings
Ingredients
2 c seedless grapes
2 c orange juice
1 1/2 tb bottled or fresh lime juice
1 mint sprigs (optional)
Instructions
Stem and wash the grapes, then chill thoroughly. One-half hour before
serving, arrange 1/3 cup of grapes in each of 6 sherbet glasses.
Combine the orange and lime juice, sweetening if necessary, Blend
well and pour over the grapes, allowing about 1/3 cup for each glass.
Chill until served, then garnish with mint sprigs, if desired.
From: The Good Housekeeping Cookbook Copyright 1949
Posted by: Rich Harper
[Home] Great Chinese Mustard [Home]
Title: Great Chinese Mustard
Yield: 1 Servings
Ingredients
1 c brown mustard
4 tb cilantro, chopped
8 ts water
4 ts sesame oil
Instructions
Stir all ingredients in a small bowl. Cover and chill overnight to
allow flavors to blend. To serve, bring to room temperature. Makes 1
cup.
[Home] Great Gramma Smith'S Indian Meal Pudding [Home]
Title: Great Gramma Smith'S Indian Meal Pudding
Yield: 1 Servings
Ingredients
1 great gramma smith's indian
1 meal pudding
Instructions
Heat 2 qts milk (scald). Slowly stir in 1/2 cup corn meal. Add 1 cup
molasses, piece of butter the size of an egg. When it is boiling, pour it
into a baking pan (deep casserole). When cold, add 2 well beaten eggs and
cinnamon to taste. Add a little salt, some raisins and the grated rind and
juice of one lemon. You may add one or two chopped apples (Granny Smiths
are good) as well. Bake this around 2 hours in a slow oven (we did it in a
wood stove, so try 325 degrees and check after an hour). Serve with pour
cream or ice cream.
Recipe By : GladRag
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
[Home] Great Oriental Roast Chicken [Home]
Title: Great Oriental Roast Chicken
Yield: 4 Servings
Ingredients
1 roasting chicken; duck, or 2
- cornish hens
1 tb oil (i used olive oil that
-night.)
1 1/2 ts 5-spice powder
1/2 c soy sauce
Instructions
From: Sarah@esu.edu
Date: Wed, 7 Aug 1996 14:44:18 +0300 (IDT)
Clean and soak chicken in salt water for one hour...If you don't want to
soak it in salt water, you can use white vinegar in place of the
salt...(Soaking fowl pulls out the blood and reduces the chance of
poisoning.) Rinse chicken well and coat with oil. Place chicken on a
roasting stand. (You can get cheap stands from Lechter's or Walter Drake.)
In a separate bowl, mix 5-spice powder with soy sauce. Brush half of the
soy sauce mixture all over the chicken. Bake in a preheated oven at 400
degrees for one hour. Brush remaining soy sauce mixture all over chicken.
Continue baking chicken til done...about another 40 minutes to 1 hour.
Chicken should be crispy and brown. Serve immediately or wait til chicken
is completely cool and cut up for lunches.
JEWISH-FOOD digest 304
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
[Home] Great Thai Beef Or Chicken Satay [Home]
Title: Great Thai Beef Or Chicken Satay
Yield: 1 Servings
Ingredients
--------------------------INGREDIENTS---------------------------------
750 steak or chicken
1/2 c coconut milk
1 best)
3/4 c hot water
1 beef or chicken stock cube
1 soy sauce
1 clove garlic
1 ginger
1 chilli
1 1/2 ts curry powder
2 cornflour
6 peanut butter (super crunchy
- is
1 onion
1/2 capsicum (cut into strips)
1 celery (half bunch chopped)
Instructions
Mix all ingredients except stock, meat, vegetables and cornflour
together in a measuring jug. Cook onion and steak or chicken until
done in wok on high heat. Remove from heat and add sauce. Blend
cornlfour in 1T water (cold) and add to mix. Return to heat and add
vegetables. Cook until sauce thickens (add extra coconut milk if
required). Serve with Jasmine Rice.
[Home] Greek-Flavoured Chinese Style Chicken [Home]
Title: Greek-Flavoured Chinese Style Chicken
Yield: 1 Servings
Ingredients
1 whole chicken breast, boned,
- skinne; d and cut in 3/4 p
1/2 zucchini, in 1/4 dice
1/2 red pepper, in 1/4 dice
1/2 yellow pepper, in 1/4 dice
1 sm onion, in 1/4 dice
2 cloves garlic, minced
1 1/2 c white wine (i had half a
-bottle of; chardonnay lefto
2 tb butter
2 ts dry oregano, rubbed between
-the pal; ms
1/2 ts paprika
1 ts lemon pepper
----------------------------MARINADE----------------------------------
1 egg white, beat until frothy
2 tb corn starch
1 ts dry oregano, rubbed between
-the pal; ms
1/2 ts salt
1/2 ts lemon pepper
1/2 ts garlic powder
Instructions
Last weekend, I had to use up some chicken breasts and some assorted half
vegetables. I was really in the mood for General Tso's Chicken, but my
husband didn't want to eat Chinese food. Here's what I came up with -- it
was FABULOUS!
Mix all the marinade ingredients together. Put the chicken in the marinade
while you dice all those vegetables. Heat about 1 1/2" oil to 375F. In
small batches, fry the chicken pieces until they are medium brown.
Heat a wok over high heat, then turn it down to medium. Add the vegetables
and the spices. Place the butter on top of the vegetables. Stir and fry
until juices start to come out of the zucchini and everything else is at
least partway cooked. Add the wine and crank the heat back up. Cook,
stirring constantly, until the liquid makes a syrup. This takes less than
10 minutes. There should be about 1/2 to
3/4 cup sauce.
Serve this with some kind of tiny pasta. I have some I got in the bulk
department that cooks up to be about the size of uncooked pearl barley.
Newsgroups: rec.food.recipes From: marcy@sqwest.wimsey.bc.ca (Marcy
Thompson)
[I served it with Orzo and Brown & Serve Rolls. Delicious! -Lisa]
* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA
Posted to MC-Recipe Digest V1 #706 by Lisa Clarke on Aug 1,
9
[Home] Green Curry Paste (Thai) [Home]
Title: Green Curry Paste (Thai)
Yield: 1 Servings
Ingredients
1 ts cumin seeds
1 ts coriander seeds
6 fresh green chilies, chopped
1 tb chopped lemon grass
1 ts chopped coriander root
1 tb chopped shallots
1 tb chopped garlic
1 ts chopped galangal
7 peppercorns
1 ts salt
1 ts shrimp paste
Instructions
Contributed to the echo by: Stephen Ceideburg Originally from:
"Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987 This is easy to make. Make lots and freeze
it for future use. If you're not a fan of pounding you can use a food
processor. Just don't overdo the processing. Green Curry Paste (Nam
Prik Kaeng Khiew Wah) Place the cumin and coriander seeds in a pan,
without adding any oil. Dry-fry them, stirring, for 1-2 minutes until
they are aromatic and slightly browned. Pound them with the remaining
ingredients to produce a fine paste.
[Home] Green Masala (Indian Spice) [Home]
Title: Green Masala (Indian Spice)
Yield: 1 Servings
Ingredients
1 small piece of fresh ginger
1 cloves garlic -- (1 to 2)
4 fresh green chilies -- (4 to
6 )
1 small bunch of fresh
1 coriander
Instructions
Excellent with fish or chicken.
Peel and chop the ginger and garlic: remove the seeds from the
chilies and slice. Remove the coriander stalks. Pound or blend all
the ingredients to a paste with a little water.
Source: Jill Norman "The Complete Book of Spices" Viking Studio
Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with
full color photographs of the herbs and spices- whole, mixed, ground.
Recipe By : Jill Norman * Web File 4/97
From: Peggy Morgan Date: 18 May 97 Mastercook
Recipes (Mailing List) Ž
[Home] Green Mountain Maple Barbequed Chicken [Home]
Title: Green Mountain Maple Barbequed Chicken
Yield: 1 Servings
Ingredients
3 tb pure maple syrup
3 tb chili sauce, bottled
1 tb cider vinegar
2 ts dijon mustard
4 ea boneless chicken thighs
1 tb vegetable oil
Instructions
Prepare barbeque (medium-high heat). Stir maple syrup, chili sauce,
vinegar and mustard in small saucepan until well blended. Brush
chicken with oil, season with salt and pepper. Arrange chicken on
barbeque. Grill until cooked through, turning occasionally and
brushing generously with sauce, about
10 minutes. Serve Immediately.
Bon Appetit, 6/95
[Home] Green Mountain Pie [Home]
Title: Green Mountain Pie *
Yield: 8 Servings
Ingredients
-------------------------PATTI VDRJ67A-------------------------------
------------------------------CRUST-----------------------------------
1 3/4 c macaroon crumbs; soft about
- 7, 2 cookies
1/4 c butter flavor crisco; melted
----------------------------FILLING-----------------------------------
2 pt lime sherbet; softened
1 qt vanilla ice cream; softened
1 1/2 c macaroon crumbs; soft
Instructions
CRUST: Pregeat oven to 350~. Lightly grease 9" pie palte. Combine
1-3/4 crumbs and melted butter flavor Crisco. Press into greased pie
plate.
FILLING: Spread 1 pint lime sherbet in cooled crust. Freeze about 1
hour until firm. Combine ice cream and 1-1/2 cup macaroon crumbs.
Spread vevnly over sherbet. Freeze about 1 hour until firm. Spread
remaining sherbet over ice cream. Freeze several hours. Remove from
freezer 10-15 minutes before serving.
[Home] Green Pak Choi (Chinese Cabbage) With Soya Sauce [Home]
Title: Green Pak Choi (Chinese Cabbage) With Soya Sauce
Yield: 1
Ingredients
1 lb green pak choi
1 tb oil
1 tb soya sauce
2 cloves sliced garlic
Instructions
Wash pak choi and drain well. Heat oil and add the garlic then the pak
choi. Stir constantly until the pak choi changes colour. Add the soya
sauce to taste. Serve hot.
DISCLAIMERc Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
[Home] Green Salad With Thai Dressing [Home]
Title: Green Salad With Thai Dressing
Yield: 1 Servings
Ingredients
1 mixed salad greens
1 peanut oil
1 rice vinegar
1 fresh squeezed lime juice
1 thai fish sauce; * see note
1 brown sugar
1 chopped; fresh cilantro
1 chopped fresh red thai chile
1 green onions; sliced thin
1 peanut butter
1 chopped roasted peanuts
Instructions
Recipe by: NURPPL@NURSE.EMORY.EDU Essentially, this is just a peanutty
vinagrette dressing that I made in the food processor. I added the
liquid ingredients first, until it looked like the right mix of oil
to acidic liquids (rice vinegar and lime juice). Then I added the
rest of the ingredients and processed for a few seconds. From there I
just went by appearance and taste, adding more liquid or peanut
butter to get the right consistency, and more of each of the other
ingredients for other various characteristics-- sweetness, saltiness,
acidity, spiciness. We served the salad dressing on the side with the
salad, and provided extra chopped peanuts, cilantro, and green onions
to let people add their own to taste.
*Available at some Asian market
[Home] Green Tomato Salsa With Thai Spices [Home]
Title: Green Tomato Salsa With Thai Spices
Yield: 8 Servings
Ingredients
4 green tomatoes (about 2 lbs)
1 lg red onion
1/4 c fresh cilantro, minced
2 tb fresh lime juice
2 tb fish sauce
1 tb rice vinegar
2 ts serrano chile -seeded &
-minced
2 ts fresh ginger -peeled &
-minced
2 ts ground coriander
2 ts vegetable oil
1 ts sesame oil
1 c chopped green onions
1 c yellow bell pepper -julienne
- cut
Instructions
1. Cut tomatoes and red onion in half vertically. Cut each half
horizontally into thin slices. Set aside. 2. Combine cilantro and next 8
ingredients (cilantro through sesame oil) in a large bowl; stir well. Add
tomatoes, red and green onions and bell pepper; toss well. Let stand 1
hour. Serving size: 1 cup Note: fish sauce is a salty condiment that can
befound in Asian markets, specialty shops, and some supermarkets. Calories
51(39% from fat); Fat 2.2g (sat 0.3g, mono 0.6g, poly 0.9g); Protein 1.6g;
Carb 8g; Fiber 2g; Chol 0mg.
[Home] Griddled King Scallops With Crispy Chinese Vegetables [Home]
Title: Griddled King Scallops With Crispy Chinese Vegetables
Yield: 2
Ingredients
10 king scallops; (cleaned)
1 5 cm piece mooli; (peeled
-and sliced)
6 spring onions; (sliced)
16 broad beans; (blanched and
1 ; peeled)
16 snow peas; (slightly
-obliquely)
2 baby pak choi; (stems
-sliced,
1 ; leaves torn)
6 asparagus; (sliced
-obliquely)
1/2 yellow pepper; (sliced
-obliquely)
1/2 red chilli; (finely chopped)
1 stem lemon grass; (inner
-part finely
1 ; sliced)
1 piece stem ginger; (cut into
- julienne)
1/2 lime; (juice)
1 tb sesame oil
1 tb olive oil
1 clove garlic; (crushed)
1 ds kikoman soy sauce
----------------------------DRESSING----------------------------------
1 lime; (finely grated zest)
1/2 lime; (juice)
3 ts ginger syrup from stem
-ginger
1 tb olive oil
-----------------------CARAMELISED PECANS-----------------------------
10 pecan nuts
2 tb sugar
1 tb toasted sesame seeds
1 ds water
1 knob of unsalted butter
Instructions
1. Preheat oven to 220§c / 450§f / Gas Mark 7. Gently heat wok to all
over even heat. Heat griddle or skillet.
2. Prepare all ingredients.
3. Make caramel. Add butter and nuts. Swirl to coat. Remove to baking
parchment. Sprinkle with sesame seeds. Allow to cool and crisp.
4. Griddle scallops until golden on one side. Remove and sit on oven
tray golden side up. Drizzle dressing over. Heat for 1 minute ONLY in
oven until hot.
5. Add oil to wok and stir fry all vegetables, starting with chilli,
lemon grass, garlic and asparagus. Add rest of vegetables and seasonings.
Taste and adjust.
6. Stir in nuts and finally scallops.
7. Serve in a pretty dish.
Converted by MC_Buster.
NOTES : Chef:Tessa Bramley
Converted by MM_Buster v2.0l.
[Home] Grilled Ahi Tuna W Japanese Noodles Ginger-Soy Sauce Wasab [Home]
Title: Grilled Ahi Tuna W Japanese Noodles/Ginger-Soy Sauce/Wasab
Yield: 4 Servings
Ingredients
4 Center-cut Ahi tuna steaks -
- (1" th
2 tb Olive oil
Kosher salt; to taste
Freshly-ground black pepper;
- to taste
1 1/2 tb Minced garlic
2 tb Minced fresh ginger
1/2 ts Seeded and minced serrano
-chile
(or 1/4 teaspoon red chile
-flakes)
1/2 ts Minced lemon zest
1/2 c Rice wine vinegar
1/3 c Reduced-salt soy sauce
1/2 c Chicken stock; all fat
-removed
2 ts Sugar
1 lb Soba or somen noodles
1/2 c Diagonally-sliced scallions,
- white
Wasabi Mousse; see * Note
Chive Mixture; see * Note
Instructions
* Note: See the "Wasabi Mousse" and "Chive Mixture" recipes which are
included in this collection.
Prepare a charcoal fire or preheat a stovetop grill.
Rub the tuna steaks with 1 teaspoon of the olive oil and lightly season
with salt and pepper. Set aside.
Add the remaining oil to a small saucepan and saute the garlic and
ginger over medium heat until they just begin to color. Add the chile,
lemon zest,vinegar, soy sauce, stock and sugar and bring to a boil. Reduce
slightly. Remove from the heat and set aside. Keep warm.
Cook the noodles in lightly salted boiling water until just al
dente, according to package directions. Drain and toss with half of the
ginger-soy sauce mixture and the scallions.
Grill the tuna on both sides over medium coals until just
done, approximately 2 to 3 minutes per side (the center should remain very
pink). Remove and keep warm. Serve the tuna steaks on a bed of noodles
drizzled with the remaining ginger-soy sauce. Place a dollop of the Wasabi
Mousse on the Ahi and sprinkle with the Chive Mixture. Serve immediately.
This recipe yields 4 servings.
Recipe Source:
COOKING RIGHT with John Ash
From the TV FOOD NETWORK - (Show # CR-9660 broadcast
08-26-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com
09-23-1996
- - - - - - - - - - - - - - - - - -
Contributor: John Ash
Preparation Time: 0:00
[Home] Grilled Beef & Romaine Salad Thai-Style [Home]
Title: Grilled Beef & Romaine Salad Thai-Style
Yield: 8 Servings
Ingredients
---------------------------THE GREENS---------------------------------
1 lg head romaine lettuce*
1 lg cucumber, peeled
1 red onion, thinly sliced
11 firm radishes, trimmed
2 tomatoes, cored and sliced
1 pk scallions, trimmed
16 fresh mint leaves
16 fresh basil leaves
1/2 c coriander leaves **
----------------------------THE SAUCE---------------------------------
1 c fish sauce (see note)
1/2 ts powdered hot red chilies
----------------------------THE MEAT----------------------------------
8 thin slices top sirloin ***
1 ds salt to taste
1 ds fresh ground pepper to taste
1/4 c salad oil
Instructions
*About 1 1/2 lbs. romaine rinsed and cut up or broken with fingers as
for salad.
**Loosely packed (also known as Chinese parsley and cilantro).
***top round, sirloin or club steak may be used.
Prepare a charcoal or other grill for cooking the meat. This should
be done before starting to prepare the ingrediences. Thinly slice the
cucumbers and radishes. Cut scallions into 1-inch lengths. Prepare
all the greens as indicated and combine in a salad bowl. Brush meat
with oil.
Sprinkle with salt and pepper. Grill meat on both sides, about 2
minutes to a side or longer, depending on the desired degree of
doneness.
Quickly, while the meat is still hot, cut the slices into 1/2 inch
strips and add them to the greens. If there are any accumulated meat
juices, add them to the sauce. Pour the sauce over all and toss.
Serve immediately with hot rice or long loaves of bread. NOTE: Either
Nuoc nam (Vietnamese fish sauce) or Nam pla) Thai fish sauce may be
used in this recipe. Fish sauce and powdered red chiles are widely
available in Chinese markets.
FROM: "A Feast Made for Laughtler" by Craig Claiborne. Shared by
ELAYNE CALDWELL, Prodigy ID# KVNH17B.
[Home] Grilled Beef And Romaine Salad Thai-Style [Home]
Title: Grilled Beef And Romaine Salad Thai-Style
Yield: 8 Servings
Ingredients
---------------------------THE GREENS---------------------------------
1 lg head romaine lettuce*
1 lg cucumber, peeled
1 red onion, thinly sliced
11 firm radishes, trimmed
2 tomatoes, cored and sliced
1 pk scallions, trimmed
16 fresh mint leaves
16 fresh basil leaves
1/2 c coriander leaves **
----------------------------THE SAUCE---------------------------------
1 c fish sauce (see note)
1/2 ts powdered hot red chilies
----------------------------THE MEAT----------------------------------
8 thin slices top sirloin ***
1 ds salt to taste
1 ds fresh ground pepper to taste
1/4 c salad oil
Instructions
*About 1 1/2 lbs. romaine rinsed and cut up or broken with fingers as for
salad.
**Loosely packed (also known as Chinese parsley and cilantro).
***top round, sirloin or club steak may be used.
Prepare a charcoal or other grill for cooking the meat. This should be
donebefore starting to prepare the ingrediences. Thinly slice the cucumbers
andradishes. Cut scallions into 1-inch lengths. Prepare all the greens as
indicated and combine in a salad bowl. Brush meat with oil.
Sprinkle with salt and pepper. Grill meat on both sides, about 2
minutes toa side or longer, depending on the desired degree of doneness.
Quickly, while the meat is still hot, cut the slices into 1/2
inch strips and add them to the greens. If there are any accumulated meat
juices, add them to the sauce. Pour the sauce over all and toss. Serve
immediately withhot rice or long loaves of bread. NOTE: Either Nuoc nam
(Vietnamese fish sauce) or Nam pla) Thai fish sauce may be used in this
recipe. Fish sauce and powdered red chiles are widely available in Chinese
markets.
FROM: "A Feast Made for Laughtler" by Craig Claiborne.
Shared by ELAYNE CALDWELL, Prodigy ID# KVNH17B.
[Home] Grilled Chicken Breast W Chinese Black Bean Sauce [Home]
Title: Grilled Chicken Breast W/ Chinese Black Bean Sauce
Yield: 1 Servings
Ingredients
4 boneless skinless chicken
-breasts
3 tb olive oil
1 salt and freshly ground
-pepper
1 ts lemon zest; grated
2 ts garlic; minced
1 1/2 tb ginger; minced, peeled
1 ts serrano chile; seeded,
-minced
2 tb fermented black beans;
-rinsed
1 tb dry sherry
1 tb oyster sauce
3/4 c chicken stock; defatted
1 ts sugar; or to taste
1 ts cornstarch <>
2 tb water
1 tb cilantro; finely chopped
----------------------------GARNISH-----------------------------------
4 baby bok choy; split and
-grilled
1 red and yellow bell peppers;
- finely diced
Instructions
Brush the chicken breasts with 1 tablespoon olive oil and season lightly
with salt, pepper and lemon zest. Set aside.
Heat the remaining 2 tablespoons of oil in a saute pan and saute the
garlic, ginger and chile until fragrant but not browned. Add the black
beans and the sherry and cook for a minute or two. Add the oyster sauce,
stock and sugar and bring to a boil. Stir in the cornstarch mixture and
simmer a minute or two until lightly thickened. Remove from heat, stir in
cilantro and keep warm.
Grill or broil the chicken until just done. fan and arrange on warm plates
with grilled or steamed baby bok choy and black bean sauce spooned around.
Sprinkle diced sweet peppers over all.
Yield: 4 serving
Recipe By : COOKING RIGHT SHOW #CR9735
Posted to MC-Recipe Digest V1 #310
Date: Mon, 25 Nov 1996 04:16:39 -0500 (EST)
From: Bill Spalding
[Home] Grilled Chicken Breast With Chinese Black Bean Sauce [Home]
Title: Grilled Chicken Breast With Chinese Black Bean Sauce
Yield: 4 Servings
Ingredients
4 Boneless skinless chicken
-breasts
3 tb Olive oil
Salt; to taste
Freshly-ground black pepper;
- to taste
1 ts Grated lemon zest
2 ts Minced garlic
1 1/2 tb Minced peeled ginger
1 ts Minced seeded Serrano chile
2 tb Rinsed fermented black beans
1 tb Dry sherry
1 tb Oyster sauce
3/4 c defatted chicken stock
1 ts Sugar; or to taste
1 ts Cornstarch; diluted in
2 tb Water
1 tb Finely-chopped cilantro
=== GARNISH ===
4 Baby bok choy; split and
-grilled,
; or steamed
Finely-diced red bell
-peppers
Finely-diced yellow bell
-peppers
Instructions
Brush the chicken breasts with 1 tablespoon olive oil and season lightly
with salt, pepper and lemon zest. Set aside.
Heat the remaining 2 tablespoons of oil in a saute pan and saute the
garlic, ginger and chile until fragrant but not browned. Add the black
beans andthe sherry and cook for a minute or two. Add the oyster sauce,
stock and sugar and bring to a boil. Stir in the cornstarch mixture and
simmer a minute or two until lightly thickened. Remove from heat, stir in
cilantro and keep warm.
Grill or broil the chicken until just done. Fan and arrange
on warm plateswith grilled or steamed baby bok choy and black bean sauce
spooned around. Sprinkle diced sweet peppers over all.
This recipe yields 4 servings.
Recipe Source:
COOKING RIGHT with John Ash
From the TV FOOD NETWORK - (Show # CR-9735 broadcast
11-14-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com
11-22-1996
- - - - - - - - - - - - - - - - - -
Contributor: John Ash
Preparation Time: 0:00
[Home] Grilled Chicken Oriental [Home]
Title: Grilled Chicken Oriental
Yield: 4 Servings
Ingredients
1/4 c soy sauce
2 tb honey
4 ts sesame oil
1 piece ginger root -- pared
1 and mashed
1 clove garlic -- crushed
4 chicken cutlets
2 ts honey
Instructions
In 1/2-cup metal measure or other small flameproof container combine
soy sauce with 2 tablespoons honey and oil, ginger and garlic; cook,
stir frequently, until mixture is warm, about 1 minute. Transfer to
self-sealing plastic bag or medium bowl (not aluminum); add chicken
and turn to coat with marinade. Seal bag or cover bowl and let stand
10 minutes to marinate.
In small metal measuring cup heat remaining 2 teaspoons of honey over
low heat until melted; set aside. Spray grill or broiler rack with
nonstick cooking spray. Transfer chicken to grill (or rack),
reserving marinade; brush with half of the reserved marinade and cook
over hot coals (or in broiler) until browned on one side, about 5
minutes.
Turn chicken over, brush with remaining marinade, and cook until
other side is browned, about 5 minutes longer. Brush 1 side of each
cutlet with 1/4 teaspoon heated honey and continue cooking unti
glazed, 1 to 2 minutes. Turn chicken over; brush each cutlet with an
equal amount of the remaining honey and cook until chicken is glazed
and cooked throughout, 1 to 2 minutes longer.
Recipe By : Weight Watcher's Quick and Easy Cookbook
From: Linda Shapiro Date: 06 May 97 Jewish-Food
List Ž
[Home] Grilled Chinese Barbecued Pork Chops [Home]
Title: Grilled Chinese Barbecued Pork Chops
Yield: 1 Servings
Ingredients
6 pork chops
Instructions
TIPSY MARINADE: 3 tbsp barbecue sauce (tomato based) 3 tbsp sugar 2
tbsp dry sherry, gin, whiskey, brandy or rum 3 tbsp dark soy sauce or
2 tbsp oyster sauce 1/2 tsp five spice powder 1/2 tsp salt 1 garlic
clove, mashed.
Mix all the marinade ingredients together and pour over pork chops.
Marinate for 3-4 hours in refrigerator or for 1/2 hour unrefrigerated.
Barbecue pork chops for 15 minutes on each side, basting with leftover
marinade every few minutes. Serve 4-6. Can substitue chicken.
Converted by MMCONV vers. 1.50
[Home] Grilled Chinese Chicken [Home]
Title: Grilled Chinese Chicken
Yield: 1 Serving
Ingredients
2 cloves garlic; minced
2 tb rice wine vinegar
2 tb hoisin sauce
1/4 c soy sauce
1 ts sesame oil
1/2 ts fresh ginger root; grated
1/2 ts hot chili paste or crushed
-red pepp
; to taste
4 ea skinless boneless chicken
-breast ha
Instructions
Combine all ingredients except the chicken in a shallow glass dish large
enough to hold the chicken in one layer. Stir well to mix. Add chicken
breasts, turning to coat both sides. Marinate 30 to 60 minutes at room
temperature or 1 to 2 hours in the refrigerator, covered. Drain chicken
from marinade and place on hot grill with the thin ends away from the
flames. Cook, turning once, until just cooked through, 3 to 8 minutes per
side, depending on heat intensity and thickness of meat. Makes 4 servings.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Grilled Chinese Vegetables [Home]
Title: Grilled Chinese Vegetables
Yield: 2 Servings
Ingredients
1 head baby bok choy;
-separated
1 head napa cabbage; separated
1/8 c olive oil
1/8 c chicken broth
Instructions
MIX oil and broth.
WASH (thoroughly) vegetables in cold water.
DRY the leaves with paper towels.
SPRINKLE with a mixture of oil and broth.
GRILL on medium heat, occasionally basting with oil and broth until tender
crisp.
REMOVE.
KEEP warm until ready to serve.
Notes: Do not overcook. Vegetables will continue to cook after being
removed from the heat. Slightly under cooking is ok.
SUBSTITUTES:
Napa cabbage
Leeks cut in 1 in circles (white parts only)
Whole scallions
Sweet onions quartered and separated
GMT RECIPES
http://www.wfaa.com/gmt/recipe.html
MC formatted using NTS & MC Buster on 01/21/99
- - - - - - - - - - - - - - - - - -
Contributor: Chef Ben Helms, better known as "Guy Gourmet"
Preparation Time: 0:00
[Home] Grilled Ducks Oriental [Home]
Title: Grilled Ducks Oriental
Yield: 4 Servings
Ingredients
2 ducks
3/4 c sherry
2 tb soy sauce
1 ts dry mustard
3/4 ts powdered ginger
1/4 c apricot jam
Instructions
Cut ducks into halves. Combine all remaining ingredients to make asmooth
mixture. Pour over the ducks and refrigerate, covered, overnight. Grill
ducks, covered, overhot coals, setting high enough above the coals so that
ducks will COOK SLOWLY for about 1 hour. Baste with remaining marinade.
Ducks should be moist and tender with a crunchy skin. Variation: Cook ducks
in a 325o oven, covered, for 2-1/2 to 3 hours or until tender. Remove cover
during last 30 mintues. It is important to cook the ducks slowly when
prepared on the grill. Yield: 4 servings.
ROBYN DICKEY
MARINATE OVERNIGHT
From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Grilled Japanese Chicken [Home]
Title: Grilled Japanese Chicken
Yield: 6 Servings
Ingredients
4 lg chicken breasts
1/2 c packed brown sugar
1/2 c water
1/2 c soy sauce
1/2 c cooking sherry
2 tb cooling oil
2 ts vinegar
1 ts ground ginger
1 clove garlic,minced
1 cn pineapple or 1 fresh
-pineapple (pre; ferred)
Instructions
Bone chicken breasts and cut in 12 pieces. Place on bottom of a flat
dish. Mix sugar, water, soy sauce, cooking sherry, oil, vinegar,
garlic and ginger in a bowl for marinade. Pour marinade over
chicken. Let sit at least one hour. Drain and reserve marinade.
Prepare fresh pineapple into spears or drain canned pineapple chunks
and string in sticks. Grill chicken on medium coals for 25 to 30
minutes, turning and basting often with reserved marinade.
You may bake chicken in oven on 400 degrees. Baste often until
browned lightly, about 30 minutes or until tender. Grill pineapple
about last 10 minutes, basting with marinade. Serve pineapple with
chicken over rice or potatoes.
[Home] Grilled Japanese Eggplant With Chili-Garlic Goat Cheese [Home]
Title: Grilled Japanese Eggplant With Chili-Garlic Goat Cheese
Yield: 1 Servings
Ingredients
8 japanese eggplants
1 olive oil
1 salt and pepper
1/2 lb fresh mild goat cheese like
-chevre
2 ts minced garlic
1 ts red pepper flakes
6 basil leaves; shredded
Instructions
Prepare the grill. Cut the eggplants in half lengthwise. Brush the cut
edges with olive oil and season with salt and pepper. In a mixing bowl,
combine the cheese, garlic, red pepper flakes, basil and a pinch of salt
and blend well. Refrigerate until ready to use. Place the eggplant halves
on the grill, flesh side down, and cook until almost soft, about two
minutes. Remove from the grill and let cool slightly. Spread the goat
cheese mixture on the warm eggplant pieces and serve at once. Serves four.
Notes: The Kitchen Table BBS - http://www.mindsync.com/ChefJeff
Hanneman/Buster/Mcrecipe 1998-Apr-06
Recipe by: Chef Jeff
Posted to MC-Recipe Digest by KitPATh on Apr 06,
1998
[Home] Grilled Japanese Eggplant With Citrus Miso Sauce [Home]
Title: Grilled Japanese Eggplant With Citrus Miso Sauce
Yield: 4 Servings
Ingredients
3 tb Miso
1 tb Honey
2 tb Sake
2 tb Water
1/4 c Orange juice
1/4 c Lime juice
1 tb Finely-chopped fresh ginger
4 Japanese eggplants; sliced
-lengthwise
Salt; to taste
Freshly-ground black pepper;
- to taste
Instructions
Combine all ingredients except eggplant and salt and pepper in a saucepan
and bring to a simmer. Let cool.
Preheat grill.
Season eggplant with salt and pepper to taste and brush with miso sauce.
Grill for 3 to 4 minutes on each side, basting with marinade.
This recipe yields 4 servings.
Recipe Source:
HOT OFF THE GRILL with Bobby Flay and co-host Jacqui Malouf
From the TV FOOD NETWORK - (Show # HG-1A23 broadcast 09-14-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-21-1998
- - - - - - - - - - - - - - - - - -
Contributor: Bobby Flay
Preparation Time: 0:00
[Home] Grilled Japanese Eggplant With Garlic-Chili G [Home]
Title: Grilled Japanese Eggplant With Garlic-Chili G
Yield: 6 Servings
Ingredients
8 japanese eggplants
1 olive oil
1 salt and pepper
1/2 lb fresh mild goat cheese
-(chevre)
2 ts minced garlic
1 ts red pepper flakes
6 basil leaves, shredded
Instructions
Prepare the grill. Cut the eggplants in half lengthwise. Brush the
cut edges with olive oil and season with salt and pepper. In a mixing
bowl,combine the cheese, garlic, red pepper flakes, basil and a pinch
of salt and blend well. Refrigerate until ready to use. Place the
eggplant halves on the grill, flesh side down, and cook until almost
soft. about two minutes. Remove from the grill and let cool
slightly. Spread the goat cheese mixture on the warm eggplant pieces
and serve at once. Serves four.
Origin: Newspaper, foods section Shared by: Sharon Stevens.
[Home] Grilled Japanese Eggplant [Home]
Title: Grilled Japanese Eggplant
Yield: 4 Servings
Ingredients
2 lb japanese eggplant (about 6
1 eggplant)
2 tb olive oil
1 ts minced garlic
1 salt and freshly ground
1 pepper -- to taste
Instructions
1. Wash eggplant and pat dry. Lightly coat with olive oil, garlic, salt,
and pepper. Prepare a charcoal fire.
2. Place eggplant on grill over direct heat and cover with lid. Turn
several times during cooking. Eggplant should be done in about 5 minutes.
Recipe By : the California Culinary Academy
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
[Home] Grilled Japanese Eggplants [Home]
Title: Grilled Japanese Eggplants
Yield: 8 Servings
Ingredients
1 garlic clove
2 tb olive oil
1 tb chopped fresh basil
1 salt, white pepper
16 japanese eggplants *
1 red bell pepper
1 grn. or yellow bell pepper
1/4 c chopped fresh herbs **
8 1/2 slices goat cheese
1/2 c walnut pieces
1 tb butter
1 tb brown sugar, packed
1 cayenne pepper
------------------------BALSAMIC DRESSING-----------------------------
2 tb balsamic vinegar ***
1/4 c virgin olive oil
1 salt, pepper
Instructions
*Note: Eggplants should be split lengthwise. ** (basil, oregano,
thyme) ***Fresh lemon juice may be substituted for Balsamic vinegar
if desired. Combine garlic, olive oil, basil and salt and white
pepper to taste in shallow pan. Place eggplants, split side down, in
marinade and turn several times to coat well. Let marinate 20
minutes. Grill eggplants, split side down, over medium coals. Set
aside when done. Roast peppers on grill until charred. Place in
plastic bag until cool enough to peel. Under cold running water, peel
off charred portions of skin. Cut peppers into eighths, discarding
seeds. Set aside. Press herbs onto goat cheese medallions. Heat at
350F 3 minutes until warmed. Saute walnuts in butter. Toss with brown
sugar, cayenne and dash of salt. Set aside. Arrange 4 eggplant halves
on each of 8 plates and place 2 strips each of red and green peppers
between eggplant halves. Set 2 cheese medallions beside peppers.
Sprinkle sauteed walnuts over top. To make dressing, combine vinegar,
oil and salt and pepper to taste. Drizzle dressing over salad.
[Home] Grilled Maine Lobster Tails Smothered In Curry Mango Butter [Home]
Title: Grilled Maine Lobster Tails Smothered In Curry Mango Butter
Yield: 1
Ingredients
--------------------------MANGO BUTTER--------------------------------
2 tb olive oil
1 sm onion; finely chopped
2 tb curry powder
1 ts ancho chili powder
1 mango; peeled, pitted and
1 ; pureed
2 tb fresh lime juice
1/2 lb unsalted butter; softened (2
- sticks)
1 salt and freshly ground
-pepper
----------------------------LOBSTER-----------------------------------
16 maine lobster tails
1 olive oil
1 salt and freshly ground
-pepper
------------------------------SALAD-----------------------------------
8 oz haricots verts; cooked until
- just
1 ; tender and shocked
1 ; in ice water, each
1 ; bean quartered
1 ; lengthwise
3 plum tomatoes; halved,
-seeded and
1 ; julienned
1/4 c roasted unsalted potatoes;
-roughly chopped
2 lg green; (unripe) papayas,
1 ; peeled, seeded and
1 ; julienned
1/4 c thai fish sauce
1/4 c freshly squeezed lemon juice
1/4 c freshly squeezed lime juice
2 tb sugar
1 ts finely chopped garlic
1 ts red pepper flakes
1/4 c coarsely chopped cilantro
1/3 c coarsely chopped peanuts
Instructions
Heat olive oil in a small saucepan over medium heat. Add onion and cook
until
soft. Add curry powder and ancho powder and cook for 2 minutes. Add mango
puree and lime juice and cook an additional 5 minutes. Let cool. Place
mango
mixture in a food processor and add butter. Process until smooth and season
with salt and pepper to taste.
Place a sheet of parchment paper or waxed paper on a work surface. Spread
the
butter along a long side and form into a roll about 1-inch in diameter,
leaving a 1-inch border of paper. Roll up the butter in the paper and
refrigerate for at least 30 minutes.
Yield: 8 servings
LOBSTER:
Preheat grill. Brush lobster tails with oil and season with salt and
pepper.
Place meat side down and grill 4 to 5 minutes or until cooked through.
Remove
from heat and top each tail immediately with a slice of butter.
Yield: 8 servings
SALAD:
Combine all ingredients except peanuts in a medium bowl until combined.
Spoon
onto a platter. Garnish with peanuts.
Yield: 8 servings
Converted by MC_Buster.
Per serving: 2228 Calories (kcal); 214g Total Fat; (83% calories from fat);
8g Protein; 89g Carbohydrate; 497mg Cholesterol; 57mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 2 1/2
Fruit; 42 1/2 Fat; 1 1/2 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9348
Converted by MM_Buster v2.0n.
[Home] Grilled Mongolian Veal Chops [Home]
Title: Grilled Mongolian Veal Chops
Yield: 4 Servings
Ingredients
4 Veal chops, 1 1/2" thick -
-(10 oz e
=== MARINADE ===
3 Garlic cloves; finely
-chopped
1 tb Minced ginger
1 Shallot; minced
1/4 c Cilantro; coarsely chopped
1/2 c Sherry vinegar
3 tb Hoisin sauce
2 tb Soy sauce
2 tb Rice wine vinegar
1 tb Sesame oil
2 tb Smooth peanut butter
1 tb Honey
2 tb Hot chile sauce
Instructions
Combine all marinade ingredients in a shallow baking dish. Add veal chops
to the mixture and turn to coat. Cover and let marinate 3 to 4 hours or
overnight.
Preheat grill.
Remove veal from marinade and grill the chops for 7 to 8 minutes on each
side or until cooked through.
This recipe yields 4 servings.
Recipe Source:
HOT OFF THE GRILL with Bobby Flay and co-host Jacqui Malouf
From the TV FOOD NETWORK - (Show # HG-1A35 broadcast 09-18-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-22-1998
- - - - - - - - - - - - - - - - - -
Contributor: Bobby Flay
Preparation Time: 0:00
[Home] Grilled Oriental Eggplant [Home]
Title: Grilled Oriental Eggplant
Yield: 4 Servings
Ingredients
4 Japanese eggplant; halved
-lengthwise
1/4 c Soy sauce
1/4 c Dry sherry
2 tb Toasted sesame oil
3 Garlic cloves; finely minced
Salt; to taste
Freshly-ground black pepper;
- to taste
2 tb Sesame seeds; toasted
-lightly
Instructions
Place eggplant in a large shallow baking dish. Mix together the soy
sauce,sherry, sesame oil, and garlic in a small bowl. Pour the marinade
over theeggplant and let marinate at room temperature for 1 hour.
Preheat grill.
Season the eggplant with salt and pepper to taste and grill on each
side for 3 minutes, basting occasionally with the remaining marinade.
This recipe yields 4 servings.
Recipe Source:
HOT OFF THE GRILL with Bobby Flay and co-host Jacqui Malouf
From the TV FOOD NETWORK - (Show # HG-1A35 broadcast 09-18-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-22-1998
- - - - - - - - - - - - - - - - - -
Contributor: Bobby Flay
Preparation Time: 0:00
[Home] Grilled Oriental Fish Steaks [Home]
Title: Grilled Oriental Fish Steaks
Yield: 6 Servings
Ingredients
4 fish steaks (halibut, salmon
- or swo; rdfish),
1 about 3/4 thick
1/4 c lite soy sauce
3 tb minced onion
1 tb chopped fresh ginger root
1 tb toasted sesame seeds
1/2 ts sugar
Instructions
Place fish in single layer shallow baking pan. Measure the lite soy
sauce, onion, ginger, sesame seeds and sugar into blender container;
process on low speed 30 seconds, scraping down sides once. Pour sauce
over fish; turn over to coat both sides. Marinate 30 minutes, turning
fish over occasionally. Remove fish and broil or grill 4" from heat
source or moderately hot coals 5 minutes on each side, or until fish
flakes easily when tested with fork.
Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson -
Cooking Echo
[Home] Grilled Oriental Pork Chops [Home]
Title: Grilled Oriental Pork Chops
Yield: 4 Servings
Ingredients
4 boneless pork chops 1/2 in
-to 3/4 i; nch thick
----------------------------MARINADE----------------------------------
3 tb soy sauce
3 tb honey
1 tb lemon juice
1 tb olive oil or vegetable oil
3 garlic cloves; minced
1/2 ts ground ginger
Instructions
In heavy resealable plastic bag, combine the marinade ingredients.
Add the pork chops and turn chops to coat evenly. Seal bag and
refrigerate for at least 4 hours or even better for 8 hours.
Grill uncovered over MEDIUM heat for 10 to 12 minutes or until juices
run clear, turning once.
Quick
++ Typed but not tested ++
++ Courtesy of Dale & Gail Shipp, Columbia Md. ++
From: Gail Shipp Date: 23 Mar 98
[Home] Grilled Prawns With Chinese Noodles And Peanut Sauce [Home]
Title: Grilled Prawns With Chinese Noodles And Peanut Sauce
Yield: 1
Ingredients
--------------------------PEANUT SAUCE--------------------------------
2 ts chopped gingerroot
2 ts chopped cilantro
2 fresh jalepeno; chopped
1/2 c red wine vinegar
1/2 c soy sauce
1 c creamy peanut butter
2 ts curry powder
1/4 c honey
2 ts dark sesame oil
-------------------------GRILLED PRAWNS-------------------------------
18 prawns size; (16/20), peeled
1 ; devined and
1 ; skewered with 3
1 ; prawns per skewer
1/4 c sweet chili sauce
1/4 c sherry
Instructions
For the peanut sauce, place gingerroot, cilantro and jalepeno in a food
processor and process until smooth, Add vinegar, soy and peanut butter and
puree until smooth and creamy, Add curry and sesame oil. Process until
mixed
well. Remove from processor and refrigerate until ready to use.
For the prawns, soak skewers in water for 1 hour, then skewer prawns.
Marinate
skewered prawns in sweet chili sauce and sherry for 1 hour. Make sure your
grill is hot and grill prawns on each side for about 3 minutes. While
prawns
are grilling have your spouse toss the cooked Chinese noodles in the peanut
sauce and place on 6 plates. When prawns are done put on top of noodles and
serve.
For the Chinese noodles, guess on the amount. Cook in boiling water for 5
minutes.
Serves 6
Converted by MC_Buster.
Per serving: 527 Calories (kcal); 10g Total Fat; (17% calories from fat);
8g Protein; 96g Carbohydrate; 0mg Cholesterol; 8240mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 2 Fat;
5 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Grilled Salmon Oriental [Home]
Title: Grilled Salmon Oriental
Yield: 6 Servings
Ingredients
1 1/2 lb salmon steaks or fillets
6 oz can unsweetened pineapple
1 juice
1 tb light soy sauce
1 ts hot pepper oil
1 tb vegetable oil
2 cloves garlic
1/2 c onion finely chopped
1 tb grated fresh ginger
1/2 ts grated lime rind
2 tb fresh lime juice
1 vegetable oil spray
Instructions
Rinse fish & pat dry. Arrange fish in a rectangular non aluminum
baking dish. Combine all remaining ingredients in a small bowl, stir
& pour over steaks, turning to coat evenly. cover & refrigerate
overnight. Preheat grill or broiler. lightly spray grill top or
broiler pan with vegetable oil. Remove steaks from marinade & place
steaks over hot coals or under broiler , 4 to 5 inches from heat.
grill 5 to 7 minutes on each side, or until fish flakes easily with a
fork. NOTE: Do not use vegetable oil spray near open flame or a heat
source.
Nutritional information: Calories - 196 kcal Cholesterol - 71 mg
Total fat - 7 gm sodium - 135 mg Saturated fat - 1 gm Protein
~ 26 gm Polyunsaturated fat - 3 gm Mono unsaturated - 2 gm Recipe
from The AMERICAN HEART ASSOCIATION COOK BOOK 5th EDITION Typos by
BUD WALL (mahlonw@aol.com) (mahlon wall@rascals.com) From: Mahlon
Wall Date: 14 May 97 National Cooking Echo Ž
[Home] Grilled Shiitake Mushrooms On Japanese Greens [Home]
Title: Grilled Shiitake Mushrooms On Japanese Greens
Yield: 1 Servings
Ingredients
1/2 c extra virgin olive oil
1/2 c canola oil
4 cloves garlic -- peeled and
1 crushed
4 tb balsamic vinegar
8 sprigs fresh thyme
8 sprigs fresh oregano
18 lg shiitake mushroom caps
6 generous handfuls of mixed
1 greens
1 salt and freshly ground
1 pepper
Instructions
In a shallow bowl, mix together oils, garlic and 2 tablespoons of
vinegar. Crush the herbs gently between fingers to release flavor,
and add to marinade. Marinate for 1 hour.
Heat grill to medium. Lightly salt and pepper mushrooms and grill
them gill side down for 2 to 3 minutes more.
Strain marinade and add the remaining vinegar. Season to taste. Add
mixeed greens and mushrooms, toss lightly to coat and serve
immediately.
Recipe By: Tess Mercer
[Home] Grilled Shrimp Cocktail [Home]
Title: Grilled Shrimp Cocktail
Yield: 1
Ingredients
1 lb shrimp; cleaned 500 g
1 tb olive oil 15 ml
2 cloves garlic; minced 2
2 tb chopped fresh rosemary 25 ml
1/2 ts cumin 2 ml
1 ts salt 5 ml
1/4 ts hot red pepper flakes 1 ml
1 clove garlic; minced 1
1/4 c lime juice 50 ml
1 jalapeno chile; finely
-chopped 1
1 ts salt; or more to taste 5
1 ; ml
3 plum tomatoes; seeded and
-diced
1 ; (about 3/4
1 ; pound/375 g) 3
2 roasted red peppers; peeled,
- seeded and
1 ; diced 2
2 c raw corn niblets 500 ml
1/2 c chopped fresh cilantro 125
-ml
1/4 c chopped fresh chives 50 ml
1 ripe avocado 1
6 flour tortillas 6
Instructions
Combine shrimp with olive oil, garlic, cumin, salt and hot red chile
flakes. Marinate in the refrigerator up to two hours.
Grill shrimp until just cooked. Cut each shrimp into thirds.
Combine garlic, lime juice, jalapeno, chile and salt. Toss with diced
tomatoes, pepper and corn. Add shrimp.
Mix in cilantro and chives. Taste and adjust seasoning if necessary.
Just before serving, dice avocado and mix in.
Press a warm flour tortilla in a shrimp cocktail glass and spoon shrimp
mixture into it.
NOTE: Another way to serve this is to leave shrimp whole and arrange over
edge of glass like a traditional shrimp cocktail with the salsa in the
bowl.
Converted by MC_Buster.
NOTES : Makes 8 servings
Converted by MM_Buster v2.0l.
[Home] Grilled Shrimp Kebabs With North Indian Dried Spice Butter L [Home]
Title: Grilled Shrimp Kebabs With North Indian Dried Spice Butter L
Yield: 1
Ingredients
1/4 c minced onion
1/2 stick plus 3 tablespoons
-unsalted b; utter, softened
1 tb north indian dried spice
-powder; or to taste
2 tb minced bottled major grey's
-chutney
1/4 ts white pepper
8 wooden skewers; soaked in
-cold
1 ; water for 10
1 ; minutes (8-inch)
32 lg shrimp; (about 2 pounds),
1 ; shelled, leaving
1 ; the tails intact,
1 ; and deveined
8 sl lean bacon
3 tb minced fresh parsley leaves
Instructions
In a small skillet cook the onion in 3 tablespoons of the butter over
moderately low heat, stirring, until it is softened, stir in the North
Indian
Dried Spice powder, the Major Grey's Chutney, and the white pepper, and let
the mixture cool. In a bowl cream together the remaining 1/2 stick butter
and
the North Indian Dried Spice butter to a piece of waxed paper. Using the
paper
as a guide, roll the butter into a log and chill it for at least 1 hour or
overnight.
Thread each skewer with 4 of the shrimp, lacing the bacon between each
shrimp,
and grill the kebabs on an oiled rack set about 4 inches over glowing coals
for 4 to 5 minutes on each side, or until the shrimp are pink and the bacon
is
crisp. Transfer the kebabs to plates, top them with slices of the North
Indian
Dried Spice butter, and garnish them with the parsley.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 220 Calories (kcal); 3g Total Fat; (14% calories from fat);
39g Protein; 5g Carbohydrate; 292mg Cholesterol; 285mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9201
Converted by MM_Buster v2.0n.
[Home] Grilled Shrimp Kebabs With North Indian Dried Spice Butter [Home]
Title: Grilled Shrimp Kebabs With North Indian Dried Spice Butter
Yield: 1
Ingredients
1/4 c minced onion
1/2 stick plus 3 tablespoons
-unsalted b; utter, softened
1 tb north indian dried spice
-powder; or to taste
2 tb minced bottled major grey's
-chutney
1/4 ts white pepper
8 wooden skewers; soaked in
-cold
1 ; water for 10
1 ; minutes (8-inch)
32 lg shrimp; (about 2 pounds),
1 ; shelled, leaving
1 ; the tails intact,
1 ; and deveined
8 sl lean bacon
3 tb minced fresh parsley leaves
Instructions
In a small skillet cook the onion in 3 tablespoons of the butter over
moderately low heat, stirring, until it is softened, stir in the North
Indian Dried Spice powder, the Major Grey's Chutney, and the white pepper,
and let the mixture cool. In a bowl cream together the remaining 1/2
stick butter and the North Indian Dried Spice butter to a piece of waxed
paper. Using the paper as a guide, roll the butter into a log and chill
it for at least 1 hour or overnight.
Thread each skewer with 4 of the shrimp, lacing the bacon between each
shrimp, and grill the kebabs on an oiled rack set about 4 inches over
glowing coals for 4 to 5 minutes on each side, or until the shrimp are
pink and the bacon is crisp. Transfer the kebabs to plates, top them with
slices of the North Indian Dried Spice butter, and garnish them with the
parsley.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9201
Converted by MM_Buster v2.0l.
[Home] Grilled Shrimp With Chinese Noodles And Peanut Sauce [Home]
Title: Grilled Shrimp With Chinese Noodles And Peanut Sauce
Yield: 6 Servings
Ingredients
--------------------------PEANUT SAUCE--------------------------------
2 ts fresh ginger root; chopped
2 ts fresh cilantro or parsley;
-chopped
2 fresh jalapeno peppers;
-chopped
1/2 c red wine vinegar
1/2 c soy sauce
1 c creamy peanut butter
2 ts curry powder
1/4 c honey
2 ts dark sesame oil
-------------------------GRILLED SHRIMP-------------------------------
18 lg shrimp; peeled and deveined
-, (yo
1/4 c sweet chili sauce
1/4 c sherry; (optional)
6 wood skewers
1 chinese noodles; (purchased)
Instructions
Hello, Barbecue Enthusiasts!
Grilling foods outdoors is one of the greatest simple pleasures in food
preparation.
It's a slow process that offers the cook an opportunity to chat with family
and friends as the meal is prepared, rather than slaving away in a kitchen
removed from all the festivities of good company.
Today's recipe is for grilled seafood with a Chinese flair. Try it at your
next cookout, as National Barbecue Month continues at Recipe-a-Day!
To prepare the peanut sauce, place ginger root, cilantro (or parsley), and
jalapeno peppers in a food processor or blender, and process until smooth.
Add vinegar, soy sauce, and peanut butter, and puree until smooth and
creamy. Add curry, honey, and sesame oil. Process until mixed well. Remove
sauce from processor and refrigerate until time to serve.
To prepare the shrimp, soak wood skewers in water for one hour, then skewer
shrimp -- three to each skewer.
Marinate skewered shrimp in sweet chili sauce (and sherry if desired) for
at least one hour.
Prepare your hot grill and grill each skewer of shrimp for about three
minutes on each side.
Meanwhile, following the directions on the package of the Chinese Noodles
you've selected, prepare and cook them while the shrimp are grilling.
Drain and the toss the cooked noodles with the peanut sauce in a large
bowl, then place individual portions on six serving plates.
When shrimp are finished, place one skewer on top of each portion of
noodles and serve.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
on May 7, 1998
[Home] Grilled Swordfish With Pineapple Plantain Chutney [Home]
Title: Grilled Swordfish With Pineapple Plantain Chutney
Yield: 1
Ingredients
----------------------------CHUTNEY-----------------------------------
2 tb butter
1 ripe plantain; peeled,
-chopped
2 c chopped peeled fresh
-pineapple
1/2 c dry white wine
1/2 c chicken stock or canned
-low-salt br; oth
1/2 serrano chili; seeded,
-minced
------------------------------FISH------------------------------------
1/2 c fresh lime juice
1/3 c chopped shallots
1 tb plus 1 teaspoon honey
1/4 c olive oil
4 swordfish steaks; (8-ounce)
Instructions
For Chutney:
Melt 2 tablespoons butter in heavy medium skillet over medium-high heat.
Add
plantain; saute until golden, about 8 minutes. Remove from heat. Mix
pineapple, 1/2 cup wine, stock and chili in heavy medium saucepan. Stir
over
medium heat until most of liquid evaporates and pineapple is soft, about 10
minutes. Add plantain and stir to blend. Season with salt and pepper.
For fish:
Prepare barbecue (medium-high heat) or preheat broiler. Mix lime juice,
shallots and honey in blender. Gradually add oil and blend well. Brush
mixture
liberally over fish. Season fish with salt and pepper.
Grill fish until cooked through, basting with lime mixture, about 4 minutes
per side. Serve with chutney.
Serves 4.
Bon Appetit December 1995
Converted by MC_Buster.
Per serving: 1874 Calories (kcal); 105g Total Fat; (52% calories from fat);
139g Protein; 78g Carbohydrate; 327mg Cholesterol; 867mg Sodium
Food Exchanges: 1/2 Grain(Starch); 19 Lean Meat; 0 Vegetable; 4 1/2 Fruit;
15 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Grilled Szechwan Chicken Salad [Home]
Title: Grilled Szechwan Chicken Salad
Yield: 4 Servings
Ingredients
1 no ingredients
Instructions
1 lb Chicken Breast,
- boneless, skinned
1/4 tsp Seasoned Pepper, to taste
1 can Pineapple, sliced,drained
-Pineapple juice, reserved
Lettuce leaves
Red onion, sliced
Red Bell Pepper
[Home] Grilled Szechwan-Style Baby Back Ribs [Home]
Title: Grilled Szechwan-Style Baby Back Ribs
Yield: 4 Servings
Ingredients
1 sm Fresh cilantro
1/2 bn Fresh parsley
3 Garlic cloves
1 piece Fresh ginger - (abt 1"
- long); peeled
12 c Chicken stock
3 lb Baby back ribs
2/3 c Hoisin sauce
2 tb Miso
1 tb Minced fresh ginger
1 tb Chopped garlic
1 tb Sake
1 tb Soy sauce
2 ts Honey
2 ts Chili paste with garlic
1 c Blanched black beans
1 tb Julienned cilantro leaves
Instructions
Preheat the grill. Preheat the fryer.
In a food processor with a metal blade, pulse the first four ingredients
together. Transfer the mixture to a large Dutch oven. Add the stock and
ribs and bring to a boil. Reduce the heat, cover and simmer for 30
minutes, or until the ribs are tender.
In a mixing bowl, whisk the remaining ingredients together.
Drain the ribsand transfer the ribs to a parchment-lined baking sheet.
Brush the ribs with the sauce and let the ribs cool for 1 hour. Brush the
ribs a second time and place on the grill. Cook the ribs until deep-brown,
about 4 minutes per side. Cut the rack into individual ribs and serve
with the remaining sauce.
Fry the blanched black beans until crispy, about 1 to 2
minutes. Remove from the oil and drain on a paper-lined plate. Season
with salt and pepper. To assemble, arrange the ribs on a platter. Garnish
with the beans and chopped cilantro.
This recipe yields 4 servings.
Recipe Source:
EMERIL LIVE with Emeril Lagasse - Adapted from the
New Cuisine of HawaiiCookbook
From the TV FOOD NETWORK - (Show # EM-1A09 broadcast
03-06-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com
03-26-1997
- - - - - - - - - - - - - - - - - -
Contributor: Emeril Lagasse
Preparation Time: 0:00
[Home] Grilled Thai Chicken Salad [Home]
Title: Grilled Thai Chicken Salad
Yield: 6 Servings
Ingredients
1 6 chk breast; boned & skinne
Instructions
8 c Romaine lettuce; shredded
1 bn Green onion; white part,
-chopped
1/2 c Red onion; diced
1/2 c Cillantro; snipped
1/2 c Rice wine vinegar
1/4 c Extra virgin olive oil
2 1/2 tb Soy sauce
1/2 tb Crushed red pepper flakes
200 CALORIES. Preheat broiler and brush rack lightly with oil. Place
chicken breasts on rack. Broil 3 inches from heat source for 6-7
minutes or until cooked through, turning breasts over after 4
minutes. Meanwhile, combine lettuce, green onion, red onion and
cilantro in large bowl; toss to mix well. To make dressing combine
vinegar, olive oil, soy sauce and crushed red pepper and mix
thoroghly. To serve, place greens on plates. Slice chicken and
arrange on greens. Drizzled each serving with dressing.
[Home] Grilled Thai Garlic Chicken W Chili Honey - Kai Yang [Home]
Title: Grilled Thai Garlic Chicken W Chili Honey - Kai Yang
Yield: 8 Servings
Ingredients
1 c grated fresh coconut
Or packaged coconut
1 c water
2 tb garlic; minced
1 tb curry powder
1 bn fresh cilantro, with roots;
-washed/dried
2 tb Thai fish sauce
1/2 ts salt
1 ts freshly ground pepper
1 1/2 tb Thai yellow curry paste
3 whole chickens (3 lbs each);
- cut serving pieces
**Honey Sauce - 1 cup**
1 c honey
2 ts brown sugar
1 sm red chili pepper, stemmed &
-seeded; ground in blender
1/2 ts salt
Instructions
For coconut milk, combine coconut and water in a saucepan and bring to a
boil. Remove from heat and let stand 30 minutes. Drain coconut in
strainer, pressing on solids to extract all liquid; you should have
about 1 1/2 cups. Discard coconut.
Combine coconut milk with remaining ingredients in a blender or food
processor and blend until very smooth.
Transfer marinade to a very large bowl. Place chicken pieces in the
marinade and refrigerate for at least 12 hours, turning occasionally.
Bring chicken to room temperature before grilling. Drain, reserving
marinade.
Grill chicken over charcoal, brushing with marinade toward end of
cooking time. Before serving, dip grilled chicken pieces in the honey
sauce.
To prepare honey sauce: Combine all ingredients in a small saucepan and
bring to a boil. Lower heat immediately and simmer for 2 minutes; be
careful not to scorch. Serve hot or at room temperature.
Note from author: Regal, romantic, relaxed and refined are words often
used to describe The Siamese Princess restaurant in Los Angeles. One
might wonder if the food measures up to the decor and ambiance - but
taste the satay, grilled chicken or steamed goose salad and wonder no
more. Some food experts claim that the restaurant's chef/owner, Victor
Sodsook, is responsible for influencing local farmers to grow authentic
Thai produce.
Recipe from The Joy of Grilling ISBN 0-8120-4703-6 Paperback
Barron's
Posted to RecipeCafe and EthnicRegMC 8/99 by JoAnn Pellegrino
- - - - - - - - - - - - - - - - - -
Contributor: The Joy of Grilling by Joe Famularo
Preparation Time: 0:00
[Home] Grilled Tuna With Chinese Five Spice Sauce [Home]
Title: Grilled Tuna With Chinese Five Spice Sauce
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
1 lb tuna steaks
1 1/4 ts sesame oil
1 TB lemon juice -- plus 1
: teaspoon
1/3 c lite soy sauce
1/3 c Hoisin sauce
2 ts honey
2 garlic cloves -- minced
1 1/4 ts Chinese five spice
Marinate the tuna steaks in the sesame oil and lemon juice for 30
minutes. Prepare an outside grill with an oiled rack set 6 inches
above the heat source.
On a gas grill, set the heat to medium. While the tuna steaks are
marinating,
combine the remaining sauce ingredients and heat in a pan for 10
minutes over
medium heat. Grill the tuna steaks for 6-7 minutes on each side,
turning once,
basting each side occasionally with the sauce.
Per serving: calories 249, fat 7.9g, 29% calories from fat,
cholesterol 43mg,
protein 30.0g, carbohydrates 14.0g, fiber 0.5g, sodium 3910mg.
Exchanges: 1 Starch, 3 Very Lean Met, 1/2 Fat.
Source: webmaster@MealsForYou.com Copyright c 1996-1998 Meals For You.
MC Formatted & MC Busted by Barb at Possum Kingdom
Recipe By : The American Diabetes Association's Flavorful Seasons
Cookb
From: "Abprice@wf.Net"
[Home] Grilled Wild Salmon With Charentais Melon Salsa [Home]
Title: Grilled Wild Salmon With Charentais Melon Salsa
Yield: 1
Ingredients
1 285 gram fil wild salmon;
-(10oz)
1 curly endive
1 charentias lemon; (ripe)
1 bn coriander
2 hot chillies; (2 to 3)
2 md red onions
3 limes
4 tb thai fish sauce; (50ml)
Instructions
Grill the salmon until just cooked and leave to cool slightly. Meanwhile
wash the curly endive and pick in bite size pieces.
Next, cut the melon in half, remove the seeds and cut the flesh into small
cubes. Then, chop the coriander leaves, chillies and red onion and mix
all these in a bowl. Squeeze over the lime juice, add the Thai fish sauce
and season with salt and pepper.
To serve:
Dress the salad with a bit of olive oil, break the salmon into chunks and
put on the salad, then spoon over the salsa.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Grilled Yellowtail With Passion Fruit Beurre Blanc [Home]
Title: Grilled Yellowtail With Passion Fruit Beurre Blanc
Yield: 4 Servings
Ingredients
4 Yellowtail
Or other snapper fillets
(about 8oz ea)
4 Passion fruits or
1/4 c Frozen passion fruit pulp
1 Garlic clove(s), minced
1 ts Salt
1 tb Lemon juice
2 tb Olive oil
Fresh ground pepper
Instructions
Per serving: 1516 Calories (kcal); 128g Total Fat; (75% calories from fat);
87g Protein; 5g Carbohydrate; 206mg Cholesterol; 679mg Sodium
Food Exchanges: 0 Grain(Starch); 12 Lean Meat; 0 Vegetable; 1/2 Fruit; 21
1/2 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
[Home] Gujarati Potatoes Indian [Home]
Title: Gujarati Potatoes Indian
Yield: 4 Servings
Ingredients
1 lb potatoes, waxy type
5 tb olive oil
3 lg garlic cloves
1/2 ts ground turmeric
1/8 ts ground asafoetida
1 ts salt
1 pn [generous]cayenne pepper or
- hot po; wder
1 tb sesame seed
Instructions
Sesame seed - I used pre-roasted from a Chinese grocery
Gujarat is a part of India on the western coast, right at the Tropic
of Cancer, between 20 and 25 deg. N. latitude. This recipe, adapted
from Madhur Jaffrey, uses only one "mystery ingredient," asafoetida
powder (you should find some if you're going to get into Indian
cooking at all.)
Jaffrey says use two pounds of medium, very waxy boiling potatoes. I
used one pound but left everything else the same and it was perfect
for two hungry people.
Peel potatoes (optional) and cut into long French-fries 3/8" (9mm)
square. Dunk in a bowl of cold water for 1/2 hour. Peel and sliver
garlic. Heat the oil in a 9- or 10-inch skillet over medium. Drain
and pat dry the potato fingers. Put potatoes in hot oil and turn
occasionally for 8 or 10 minutes to partially cook -- not brown.
Remove potatoes with tongs or slotted spoon to a plate with a paper
towel on it. From here on you have to move kind of fast: throw the
sesame seeds into the skillet, stir once. Add the garlic, and
continue to stir. When it =just= begins to turn brown, quickly add
turmeric and asafoetida, and stir once more.
After just a couple of seconds put the potatoes back in, with salt and
cayenne or hot powder. Reduce heat and cook gently until done. Stir
frequently. (I added a tiny bit of water and loosely covered the
skillet with a plate during the last few minutes.)
[Home] Guy Welliver'S Buffet Indiana Cheese Ball [Home]
Title: Guy Welliver'S Buffet Indiana Cheese Ball
Yield: 1
Ingredients
16 oz cream cheese; softened
3/4 c blue cheese; 3oz crumbled
1 ts garlic powder
1 ds worcestershire sauce
1 ds bottled hot pepper sauce
1/2 c pecans; chopped
1 crackers
Instructions
Toast pecans if you like.
In a bowl, combine all the ingredients, except the nuts and crackers.
Beat till well combined.
Cover and chill the mixture for 3 to 4 hours.
Shape mixture into a ball or log.
Roll in pecans to coat.
Store, covered, in the refrigerator.
Serve with crackers.
Makes 1 cheese ball.
Note:
To toast the pecans for the outside coating, spread the nuts evenly in a
shallow baking pan.
Bake them in a 350o oven for 5 to 10 minutes or till the pecans are a light
golden brown, stirring them once or twice.
Per serving: 2253 Calories (kcal); 219g Total Fat; (85% calories from fat);
57g Protein; 26g Carbohydrate; 562mg Cholesterol; 2534mg Sodium
Food Exchanges: 1 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 39
1/2 Fat; 0 Other Carbohydrates
Recipe by: Midwest Living Magazine
Converted by MM_Buster v2.0n.
[Home] Guy'S Chinese Chicken (Nfwf89A) [Home]
Title: Guy'S Chinese Chicken (Nfwf89A)
Yield: 4 Servings
Ingredients
1 4 chicken--breasts -- skinne
Instructions
10 1/2 TB Lite soy sauce
3/4 c Chicken broth -- -condensed
10 1/2 ts Cornstarch
4 TB Oil -- lite
1 1/2 c Snow peas -- -fresh or
: defros
2 c Mushrooms -- sliced fresh
1 c Celery -- -sliced 1/4" wide
1 md Onion -- -cut into 6-8 wedg
1/2 c Green pepper -- strips
1/2 c Walnuts -- (broken) or
: peanu DIRECTIONS This recipe is for 4 but can be cut in
half for 2. I usually make the whole thing up so I can enjoy it the
next day for lunch or as a side dish when completely mixed into the
rice. I holds well in the fridge if covered tightly. Cut chicken into
strips. Toss with 1 TBS soy and set aside. Mix together remaining
soy, chicken broth and cornstarch. Set aside. Heat 1 1/2 TBS oil in
wok or large fry pan and quickly stir fry the drained chicken strips
until browned. Be sure wok is hot.Remove from wok and keep warm. Add
remaining oil to wok and stir fry all veggies over medium heat for
4-5 minutes. Add the broth mix, bring to a boil--stirring constantly.
Return chicken to the wok, add the nuts and heat about one minute.
Serve immediately over white rice. Please try the sticky rice, folks.
Once you d you will probably never go back to the minute again. The
oil can be cut back if you desire without affecting the final
results. BTW, is anyone out there reading the posts of those who are
taking their time? How about joining in for some variety. I know
would like some new ones such as from Kathleen and Rita and Frank
and Bev etc., etc., etc.. GUY FROM: GUY ATTWOOD (NFWF89A)
Recipe By :
From:
[Home] Guy'S Chinese Chicken (Nfwf89A)2 [Home]
Title: Guy'S Chinese Chicken***(Nfwf89A)2
Yield: 4
Ingredients
4 chicken--breasts; skinned a
10 1/2 tb lite soy sauce
3/4 c chicken broth; -condensed
10 1/2 ts cornstarch
4 tb oil; lite
1 1/2 c snow peas; -fresh or defros
2 c mushrooms; sliced fresh
1 c celery; -sliced 1/4 wide o
1 md onion; -cut into 6-8 wedg
1/2 c green pepper; strips
1/2 c walnuts; (broken) or peanu
Instructions
DIRECTIONS This recipe is for 4 but can be cut in half for 2. I usually
make the whole thing up so I can enjoy it the next day for lunch or as a
side dish when completely mixed into the rice. I holds well in the fridge
if covered tightly. Cut chicken into strips.
Toss with 1 TBS soy and set aside. Mix together remaining soy, chicken
broth and cornstarch. Set aside. Heat 1 1/2 TBS oil in wok or large fry
pan and quickly stir fry the drained chicken strips until browned. Be
sure wok is hot.Remove from wok and keep warm. Add remaining oil to wok
and stir fry all veggies over medium heat for 4-5 minutes. Add the broth
mix, bring to a boil--stirring constantly.
Return chicken to the wok, add the nuts and heat about one minute. Serve
immediately over white rice. Please try the sticky rice, folks. Once you d
you will probably never go back to the minute again. The oil can be cut
back if you desire without affecting the final results. BTW, is anyone out
there reading the posts of those who are taking their time? How about
joining in for some variety. I know would like some new ones such as from
Kathleen and Rita and Frank and Bev etc., etc., etc.. GUY FROM: GUY
ATTWOOD (NFWF89A)
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
[Home] Guy'S Chinese Chicken [Home]
Title: Guy'S Chinese Chicken
Yield: 4 Servings
Ingredients
4 chicken--breasts, skinned a
10 1/2 tb lite soy sauce
3/4 c chicken broth; -condensed
10 1/2 ts cornstarch
4 tb oil; lite
1 1/2 c snow peas; -fresh or defros
2 c mushrooms; sliced fresh
1 c celery; -sliced 1/4 wide o
1 med onion; -cut into 6-8
-wedg
1/2 c green pepper; strips
1/2 c walnuts; (broken) or peanu
Instructions
DIRECTIONS This recipe is for 4 but can be cut in half for 2. I
usually make the whole thing up so I can enjoy it the next day for
lunch or as a side dish when completely mixed into the rice. I holds
well in the fridge if covered tightly. Cut chicken into strips. Toss
with 1 TBS soy and set aside. Mix together remaining soy, chicken
broth and cornstarch. Set aside. Heat 1 1/2 TBS oil in wok or large
fry pan and quickly stir fry the drained chicken strips until
browned. Be sure wok is hot.Remove from wok and keep warm. Add
remaining oil to wok and stir fry all veggies over medium heat for
4-5 minutes. Add the broth mix, bring to a boil--stirring constantly.
Return chicken to the wok, add the nuts and heat about one minute.
Serve immediately over white rice. Please try the sticky rice, folks.
Once you d you will probably never go back to the minute again. The
oil can be cut back if you desire without affecting the final
results. BTW, is anyone out there reading the posts of those who are
taking their time? How about joining in for some variety. I know
would like some new ones such as from Kathleen and Rita and Frank
and Bev etc., etc., etc.. GUY FROM: GUY ATTWOOD
(NFWF89A)
01/05/92 5:39 PM
[Home] Gyuniku Sashimi (Japanese Steak Tartare) [Home]
Title: Gyuniku Sashimi (Japanese Steak Tartare)
Yield: 1 Servings
Ingredients
1 1/2 lb filet mignon
2 tb soy sauce
1 tb mirin
1 tb lemon juice
2 ts ginger grated
1 clove garlic minced
1 green onion thinly sliced
1 fresh cracked black pepper
1 lettuce leaves for garnish
1 6 inch daikon grated
Instructions
Sear meat in a heavy skillet. Plunge into very cold water until
chilled. Pat dry and set aside. In a medium bowl, combine soy sauce,
mirin, lemon juice, ginger, garlic, onion (reserve a few pieces for
later), and pepper. Marinate meat in mixture for several hours (up to
overnight), turning frequently.
Cut meat into very thin slices, arrange on a chilled,
lettuce-garnished serving plate, and drizzle with marinade. Peel
daikon and grate to a fine pulp. Put daikon in a separate serving
bowl near the beef, and add reserved onion pieces to garnish. Serve
beef chilled, with daikon as a topping.
Notes: Adapted from S. F. Slack, "Japanese Cooking for the American
Table."
Please understand that this dish may represent a health risk, as the
beef is mostly raw on the inside. Please take responsibility to keep
the dish cold, use the finest quality beef possible, and notify your
guests of any potential health hazards.
From: idlewild@webspan.net (Idlewild) Recipe By: Idlewild