Oriental Recipes - M
[Home] Ma'Oa And Pahua Tairo (Tahiti) [Home]
Title: Ma'Oa And Pahua Tairo (Tahiti)
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
2 dozen ma'oa [turbot snails] or pahua [clams] 500 g taioro [juice of
grated coconuts, seawater and shrimps] 3 onions 2 garlic cloves Salt
and pepper
The snail of the ma'oa may be extracted from the shell either by
breaking the shells with a hammer or by boiling them for a few
minutes if you wish to keep the shells intact. Wash the snails and
remove the pocket of black matter. In the case of the pahua, a
bivalve, the muscle adhering to the shell should be severed, the
animal extracted from the shell, and the black matter removed. Soak
in fresh water for a few hours. Mix with the taioro, then add the
chopped onions and garlic plus seasoning. Serve at room temperature.
[Note that there's no mention of actually cooking the stuff... S.C.]
Posted by Stephen Ceideberg; September 13 1992.
[Home] Madame Wu'S Chinese Chicken Salad Npfn03A [Home]
Title: Madame Wu'S Chinese Chicken Salad Npfn03A
Yield: 8 Servings
Ingredients
1 2 whole chicken breasts
Instructions
1 ts Sesame oil
: Oil for deep frying in wok
1 ts Five Spice Powder*
12 Squares won ton skins --
: slice
1/2 c Sliced green onion (1
: bunch)
2 oz Rice noodles
1/4 c Chopped toasted almonds
1/4 c Soy sauce
1 Head lettuce -- shredded
1 TB Prepared mustard
Steam chicken breasts or cook in micro until barely done; skin, bone
and shred (this is easy if you used 2 forks). In medium sized bowl,
mix soy sauce, mustard, oil and Five SpicePowder (available in Asian
food sections of most super markets - at least in California) and
green onions; marinade chicken in this sauce, covered. Heat oil VERY
hot (drop a piece of won ton skin in - if it floats right back up,
oil is hot enough). Fry won ton skins until just beginning to turn
golden; remove with slotted spoon to drain on paper towels (they will
continue to brown when removed from heat). Fry noodles, a very few at
a time, in hot oil - they will puff up almost immediately. Remove and
drain immediately (they will be white). When ready to eat, slice
lettuce (reserve some whole leaves to garnish bowl) thinly, add
chicken and marinade, fried won ton skins and fried noodles (crumble
a little as you add them), and almonds. Serve from large bowl ringed
with whole lettuce leaves. Converted by MMCONV vers. 1.00
Recipe By :
From: Sweeney date: Mon, 28 Oct 1996 21:35:19
+0800 (
[Home] Madame Wu'S Chinese Chicken Salad [Home]
Title: Madame Wu'S Chinese Chicken Salad
Yield: 8 Servings
Ingredients
2 whole chicken breasts
1 ts sesame oil
1 oil for deep frying in wok
1 ts five spice powder*
12 squares won ton skins; slice
1/2 c sliced green onion (1 bunch)
2 oz rice noodles
1/4 c chopped toasted almonds
1/4 c soy sauce
1 head lettuce; shredded
1 tb prepared mustard
Instructions
Steam chicken breasts or cook in micro until barely done; skin, bone and
shred (this is easy if you used 2 forks). In medium sized bowl, mix soy
sauce, mustard, oil and Five Spice Powder (available in Asian food
sectionsof most super markets - at least in California) and green onions;
marinade chicken in this sauce, covered.
Heat oil VERY hot (drop a piece of won ton skin in - if it floats
right back up, oil is hot enough). Fry won ton skins until just
beginning to turngolden; remove with slotted spoon to drain on paper towels
(they will continue to brown when removed from heat).
Fry noodles, a very few at a time, in hot oil - they will
puff up almost immediately. Remove and drain immediately (they will be
white).
When ready to eat, slice lettuce (reserve some whole
leaves to garnish bowl) thinly, add chicken and marinade, fried won ton
skins and fried noodles (crumble a little as you add them), and
almonds. Serve from large bowl ringed with whole lettuce leaves.
Converted by MMCONV vers. 1.00
Posted to MC-Recipe Digest V1 #264
Date: Mon, 28 Oct 1996 21:35:19 +0800 (HKT)
From: Sweeney
[Home] Madras Curry Powder (Indian Curry) [Home]
Title: Madras Curry Powder (Indian Curry)
Yield: 1 Servings
Ingredients
2 dried red chilies
25 g (1 oz) coriander seeds
15 g (1/2 oz) cumin seeds
1 ts mustard seeds
15 g (1/2 oz) black peppercorns
2 fresh curry leaves
1/2 ts ground ginger
1 ts ground turmeric
Instructions
A fragrant, fairly hot curry powder, which is used to flavor lamb and pork
dishes.
Remove the seeds from the chilies. Dry roast the whole spices until they
darken. Leave to cool, then grind to a powder. Dry roast the curry leaves
in the pan for a few minutes, then grind and add them to the mixture with
the ginger and turmeric, blending well. in an airtight jar, the powder will
keep for 3-4 months.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #615
by "Mary Spyridakis" on May 16, 97
[Home] Madras Lamb (Indian) [Home]
Title: Madras Lamb (Indian)
Yield: 4 Servings
Ingredients
1/4 c Oil
3 lg Garlic coves, chopped
1 tb cayenne; (1 to 2)
1 ts Ground cumin seed
1/4 ts Powdered ginger
1/4 c Tomato paste, mixed with 3
-tbs wat
1/4 ts Whole cardamom
- seeds; de-podded
1 tb Lemon juice
1/4 ts Salt, or to taste
1 lg Onion, chopped finely
2 ts Garam masala
1 1/2 ts Ground coriander seed
1/2 ts Turmeric
1 lb Boneless lamb,
- trimmed; cubed
Instructions
In a large, heavy skillet with a cover, heat the oil until it is fragrant.
Add the onion and saute over high heat, stirring frequently, until it
starts to brown a little, about 4 minutes. Lower the heat and continue
cooking, stirring often, until the onion turns golden brown, about 10
minutes more. Add the garlic, garam masala and cayenne, lower the heat to
medium-high, and saute for another 2 minutes. Stir in the ground spices and
saute another 2 minutes, stirring. Add the meat, stir well, and brown it in
the spices for about 5 minutes. Add the tomato paste mixture and cardamom
seeds and stir well. Lower heat, cover pan tightly, and simmer about 30
minutes, stirring occasionally and adding more water by tsp if sauce starts
to stick to the pan. Uncover the pan and stir in the lemon juice and salt.
Simmer uncovered about 10 minutes longer, stirring frequently, until the
meat is tender and the sauce is very thick. Makes 3-4 Servings.
I. Chaudhary Queensland Australia
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 143 Calories; 14g Fat (82% calories
from fat); 0g Protein; 7g Carbohydrate; 0mg Cholesterol; 1mg Sodium
_____
Preparation Time: 0:00
[Home] Mahmoosa (Kosher Indian) [Home]
Title: Mahmoosa (Kosher Indian)
Yield: 1 Servings
Ingredients
1 mahmoosa (kosher indian)
1 ========================
Instructions
This is an economical vegetarian dish which makes a satisfying light
meal. An untraditional, but nevertheless interesting way to serve it
would be as part of a main meal, with mashed chicken or meat and as
an alternative to a conventional way of preparing potatoes. The first
recipe for Mahmoosa is the traditional method and although it may be
little laborious to chop the potatoes fine it is well worth the
effort. The second method is simpler and may be more convenient but
there is a difference in taste. Prepared either way, Mahmoosa may be
served hot or cold. If it is to be served at party it may be prepared
in advance as it will keep well in the fridge for a few days if
covered. For 4 people. INGREDIENTS: small to medium sized onion
3 tablespoons of vegetable
3 medium to large potatoes
4 eggs (size 2)
2 teaspoon of turmeric 1 to 2 teaspoons of salt pepper to
taste Method: Chop fine a small to medium sized onion, and saute in 3
tablespoons of vegetable or sunflower oil. Meanwhile, peel and cut in
half 3 medium to large potatoes. A soft variety is best. Slice
lengthwise and then breadthways as finely as possible. The chopped
patatoes may be put into a bowl of water while working on them to
prevent discoloring. Drain the chopped potatoes, add to the saute
onions and mix thoroughly. Turn the heat to high and then simmer,
stirring every four or five minutes to ensure the potatoes do not
stick to the bottom of the pan. Cook for about 15 minutes, preferably
covered, until the chopped potatoes arc tender. Then add 4 eggs (size
2), 2 teaspoon of turmeric, 1 to 2 teaspoons of salt and pepper to
taste. Scramble for 5 minutes until the egg is thoroughly mixed in
with the potato. Simmer until the Mahmoosa is dry, turning from time
to time. The drying process should take about another 5 minutes. In
the alternative method, the eggs and potatoes tend to remain separate
rather than integrated as shown above. Chop 3 medium to large
potatoes coarsely, boil with a teaspoon of salt and leave to drain.
Meanwhile, chop a small to medium sized onion and saute in 3
tablespoons of vegetable oil. Stir fry 1 teaspoon of turmeric, add
the potatoes and mix thoroughly. Add I cup of cold water, cover and
leave to cook over a medium flame for about 10 minutes or until the
potatoes are cooked. Add 4 eggs (size 2) and additional teaspoon of
salt. Scramble, cover and simmer for 10 or 15 minutes. A handful of
fresh parsley or coriander leaves may be chopped fine and sprinkled
over the Mahmoosa. Alternatively half a cupful of fresh tender celery
stalks may be used as a garnish. Serve hot or cold with a slice of
fresh lemon and chopped fresh chilies (optional). Copyright 1995 by
Raphael Meyer, Asian American Kashrus Services
Submitted By SAM LEFKOWITZ Submitted By GEORGETTE/DAVE BURNSIDE
[Home] Mai Tai (For A Crowd) [Home]
Title: Mai Tai (For A Crowd)
Yield: 1
Ingredients
2 sm cans frozen pineapple juice;
- mix as directed
2 bottles mr & mrs t's sweet
-and sour; mix, (1 qt.)
20 oz orgeat syrup
12 oz orange curacao
1 fifth dark rum
1 fifth light rum
Instructions
Mix all together and refrigerate; will keep for several weeks. Serve in
old-fashioned glass over ice with a squirt of lime on top.
Jeannine P. Wendel
Doris Smith
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: Cooking With St' Mary's Church - Jeannine P. Wendel & Doris
Converted by MM_Buster v2.0n.
Title: Mai Tai
Yield: 1
Ingredients
50 ml dark rum
3 tb curacao
1 tb apricot liqueur
3 tb orgeat - almond sugar
10 ml lime juice
50 ml lemon juice
1 ds bitters
Instructions
Fill a tall glass with ice. In a cocktail shaker add the dark rum, lemon
juice, lime juice, almond syrup, apricot liqueur, orange liqueur and
bitters. Shake for a minute. Pour into the glass and serve with a
cherry, a chunk of pineapple and a wedge of lime.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Title: Mai-Tai
Yield: 1 Serving
Ingredients
glassful of shaved ice
1 lime; juice of
1/2 oz cura‡ao
1/4 oz sugar syrup
1 oz dark rum
1 oz light rum
1 ds grenadine
fruit for garnish
Instructions
Place shaved ice in a sour glass. Pour all the ingredients in a shaker.
Shake and strain into the glass. Add a dash of grenadine, and garnish with
fruit. Serve at once.
Converted by MC_Buster.
- - - - - - - - - - - - - - - - - - -
Per serving: 205 Calories (kcal); trace Total Fat; (2% calories from fat);
trace Protein; 14g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0
Fat; 0 Other Carbohydrates
NOTES : Serves: 1
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Preparation Time: 0:00
[Home] Maize Roti (Indian Griddle Bread) [Home]
Title: Maize Roti (Indian Griddle Bread)
Yield: 1
Ingredients
280 g corn kernels
2 ts cumin seeds
1 ts salt
1 tb fresh coriander leaves
225 g plain strong flour; sifted
1 tb vegetable oil
Instructions
Blend or process corn, cumin and salt until pureed. Transfer mixture to a
large bowl and stir in coriander, drizzle in the oil. Stir in the sifted
flour until it forms a dough and mix until no longer sticky.
Knead the dough on a floured surface for 4-5 minutes until smooth. Cover
with a damp cloth and leave to rest for 30 minutes.
Divide the dough into the required sized pieces and roll each one flat.
Place a dough disc onto a well heated griddle pan (one at a time) and
cook.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights
reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
[Home] Maltaise Sauce For Asparagus [Home]
Title: Maltaise Sauce For Asparagus
Yield: 1
Ingredients
2 lg egg yolks
1 tb fresh lemon juice
1 a pinch of freshly ground
-white pep; per
1 stick unsalted butter;
-melted and cooled
1 ; (1/2 cup)
1 ts grated orange zest;
-(preferably from a
1 ; blood
1 ; orange,available
1 ; seasonally at
1 ; specialty product
1 ; markets)
1 tb plus 1 teaspoon fresh orange
- juice; (preferably from
1 ; ablood orange)
Instructions
In a blender or food processor put the egg yolks, the lemon juice, a pinch
of salt, and the white pepper and with the motor running add the butter in
a stream. Add the zest and the orange juice and blend the mixture well.
Force the mixture through a fine sieve set over a small bowl and keep it
warm, its surface covered with a buttered round of wax paper, set in a pan
of warm water. Serve the sauce over asparagus.
Makes about 1 cup.
Gourmet April 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Mandarin Chicken From Chinese Cooking [Home]
Title: Mandarin Chicken From "Chinese Cooking"
Yield: 4 Servings
Ingredients
1 chicken breast (about 1
-lb.); skinned -- boned
salt
2 ts cornstarch
1/2 egg white; slightly beaten
1/2 c bamboo shoots; diced
1/2 c water chestnuts; quartered
1/2 c fresh mushrooms; quartered
or 4 oz. canned mushrooms;
-well drained
1 rib celery; sliced
-diagonally
-- into 1/2 inch
-- pieces
3 green onions; minced
2 ts chinese rice wine; or dry
-sherry
1/4 c oyster sauce; or soy sauce
1/2 c chicken broth; or water
1/2 ts sugar
1/2 c blanched almonds;
-stir-fried***
peanut oil
water
Instructions
PREPARATION: Cut chicken into cubes. In a small bowl, combine cubed
chicken, 1/2 teaspoon salt, 1 teaspoon cornstarch and egg white. Set aside
for 15 to 20 minutes. On a platter, arrange prepared bamboo shoots, water
chestnuts, mushrooms, celery and green onions. Set aside. Have wine
measured and ready to add as needed. In a small bowl, combine oyster sauce,
broth, 1 teaspoon cornstarch and sugar. Set aside. Have cooked almonds,
peanut oil, water and salt ready to add as needed.
METHOD: In wok heat 1-1/2 cups oil to 375 degrees or until a cube of bread
dropped in oil rises to the surface and browns quickly. Add chicken and
stir gently with spatula to separate pieces. Cook until all pink color is
gone. Remove and drain chicken on paper towel. Set aside. Remove oil from
wok and wipe wok with a paper towel. To wok add 1 tablespoon oil and heat
until oil just begins to smoke. Add celery and a pinch of salt; stir-fry
briefly. Sprinkle 1 tablespoon water down the sides of wok and stir-fry for
1 to 2 minutes. Add bamboo shoots and water chestnuts. Add a pinch of salt
and stir-fry until vegetables are heated through. Remove from wok and set
aside. To wok add 1 tablespoon oil and heat until oil just begins to smoke.
Add mushrooms and a pinch of salt; sprinkle 1 tablespoon water down the
sides of wok and stir-fry until mushrooms are heated through, about 30
seconds. Return cooked vegetables to wok and drizzle with wine. Stir-fry
briefly and return chicken to wok, stir-frying to combine. Make a well and
add oyster sauce mixture. Stir-fry to heat through. Add green onions and
stir-fry to combine. Remove to a serving platter and garnish with almonds.
Serve at once.
Serves 2 to 3 American Style, 4 to 6 Chinese style.
***To stir-fry almonds, cashews or peanuts, heat 1 cup peanut oIl in wok to
375 degrees or until a cube of bread dropped in oil rises to the surface
and browns quickly. Add blanched nuts and stir-fry just until light brown.
(Be sure to keep heat at an even temperature, since nuts burn easily.)
Remove nuts at once and drain on paper towel; salt nuts lightly and set
aside.
MC formatted by Brenda Adams
- - - - - - - - - - - - - - - - - -
Contributor: Mary Wilson, "Chinese Cooking" 1979
Preparation Time: 0:00
[Home] Mandarin Lamb With Oriental Noodles [Home]
Title: Mandarin Lamb With Oriental Noodles
Yield: 4 Servings
Ingredients
1 tb cooking oil
2 cloves garlic clove; minced
1 lb boneless fresh American leg
-of lamb; cut in 1/8-inch st
3 oz Oriental noodles, beef
-flavor
1 small zucchini or yellow
-squash; cut in half, bias s
1 carrot; thinly bias sliced
1/2 red bell pepper; cut in
-1/8-inch stri
2 celery stalk; thinly bias
-sliced
1/4 c sweet and sour sauce,
-bottled
1/2 c mandarin orange sections
1/4 c almonds; coarsely chopped,
-fo
Instructions
Heat oil and garlic to medium-high heat in large skillet or wok. Add lamb
and stir fry about 3 minutes or until no longer pink; remove from skillet
and set aside. Break up noodles, and place noodles, 1 cup water, flavor
packet and vegetables in skillet. Bring to a boil; reduce heat. Cover and
simmer 3 to 5 minutes or until vegetables are crisp tender. Stir in
cooked lamb, sweet and sour sauce, and oranges. Heat through. Top with
almonds or peanuts to serve.
- - - - - - - - - - - - - - - - - -
Contributor: American Lamb Council
Preparation Time: 0:00
[Home] Mandu Tuikim (Korean Dumplings) [Home]
Title: Mandu Tuikim (Korean Dumplings)
Yield: 70 Dumplings
Ingredients
1/2 lb cabbage
1/2 md onion
1/2 lb lean ground beef
1 egg
1 tb flour
1 tb soya sauce
1 ds salt and pepper
1 pk wonton skins or wrappers
1 egg white
1/4 c vegetable oil
Instructions
Boil Cabbage and onion until cooked. Grind finely. Put the cooked
cabbage and onion in cheese cloth and squeeze to remove moisture. Mix
cabbage and onions with remaining ingredients, up to wonton skins.
Open wonton package, taking one at a time, so thay won't dry out, wet
two edges with egg white and drop filling mixture onto center. Fold
into triangle and seal, making sure there is no air left inside. Once
your triangles are all made, drop into boiling water until they
float. Leave them in the boiling water for 1 minute and then remove
them immediately. Let them dry on a tray until the skin is no longer
sticky to the touch. Dry on both sides. A fan may speed up the
process. Pan fry the triangles in the 1/4 cup vegetable oil until
brown and crisp. Serve hot with dipping sauce. To Follow.
Dipping Sauce:
1 ounce Kikoman Soya Sauce
1/2 ounce Vinegar
1 tsp. Sake Mix all the ingredients together.
[Home] Marcia'S Oriental Salad [Home]
Title: Marcia'S Oriental Salad
Yield: 4 Servings
Ingredients
1/2 head cabbage, shredded
2 green onions, sliced
1 pk top ramen noodles, toasted
2 tb sesame seeds, toasted
1/4 c slivered almonds, toasted
2 tb sugar
1 pk top ramen seasoning
3 tb wine vinegar
1/4 c oil
1/4 ts salt
Instructions
Toast almonds, noodles and sesame seeds. Mix sugar, ramen seasoning packet,
vinegar, oil and salt. When I take this to a pot luck. I take the cabbage
and onions in a plastic bag. the toasted ingredients in a small ziplock
baggie, and the dressing in a jar and assemble just before serving.
NOTES : 278.3 cal 21.3 g fat I usually use the low fat noodles by
Campbells to save some fat calories.
Posted to EAT-L Digest 07 Dec 96
From: carl keller
Date: Sat, 7 Dec 1996 21:02:34 -0600
[Home] Margarita Shrimp With Pico De Gallo Cocktail Sauce [Home]
Title: Margarita Shrimp With Pico De Gallo Cocktail Sauce
Yield: 1
Ingredients
------------------PICO DE GALLO COCKTAIL SAUCE------------------------
1/2 bn cilantro; chopped fine
1 serrano pepper; minced
2 tomatoes; small dice
1 sm onion; small dice
1 lime; juice of
1 bottle ketchup; (8-ounce)
1/2 tb worcestershire sauce
1 ts salt
4 dr hot sauce
------------------------MARGARITA SHRIMP------------------------------
2 oz canola oil
2 cloves garlic
2 md shallots
1 jalapeno; stem removed
1 bn cilantro
3 limes; juice of
2 oz tequila
32 pieces shrimp; 16/20 count,
-peeled
1 ; and deveined
Instructions
Combine all ingredients in a medium bowl. Fold together. Cover and
refrigerate
until needed.
MARGARITA SHRIMP:
In blender, add in canola oil, garlic, shallots, jalapeno, cilantro, lime
juice and tequila.
Blend into a smooth puree.
In the refrigerator, marinate shrimp in a large bowl in puree for 1 hour.
Grill over an open flame or in a grill pan or saute in 1 tablespoon oil.
Serve shrimp warm with Pico De Gallo Cocktail Sauce.
Converted by MC_Buster.
Per serving: 1068 Calories (kcal); 62g Total Fat; (55% calories from fat);
46g Protein; 64g Carbohydrate; 292mg Cholesterol; 2719mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 5 Vegetable; 2 Fruit; 11
1/2 Fat; 1/2 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0029
Converted by MM_Buster v2.0n.
[Home] Marinade (Chinese) For Chicken [Home]
Title: Marinade (Chinese) For Chicken
Yield: 1 Servings
Ingredients
2 tb dry sherry
1 tb cornstarch
2 sl ginger root; minced
1 ts sesame oil
2 cloves garlic; minced
1/2 ts sugar
Instructions
Mix all ingredients thoroughly.
Typed and MC formatted by Martha Hicks & Buster.
Posted to MC-Recipe Digest by "Mega-bytes" on
Apr 7, 1998
[Home] Marinated Chicken Kebab With Thai Herbs-Thai Rice With Cocon [Home]
Title: Marinated Chicken Kebab With Thai Herbs,Thai Rice With Cocon
Yield: 1
Ingredients
1 chicken
2 tb ps thai herbs
4 fresh whole garlic's
1 sm piec fresh ginger; cut into
-pieces
3 tb lemon grass
1 fresh coriander
2 ts white wine
5 cherry tomatoes
4 lime leaves
---------------------------THAI SAUCE---------------------------------
500 ml cream; (17fl oz)
1/4 fresh chilli; finely chopped
1 ts coriander; freshly chopped
1 ts lemongrass
1 garlic clove; finely chopped
2 cm fresh ginger; chopped
-finely
2 lime leaves
2 ts white wine
------------------------RICE WITH COCONUT-----------------------------
1 rice
1 half packet of coconut paste
1 mangetout
Instructions
Marinate the chicken with the lemongrass,lime leaves and coriander. Mix
garlic
and ginger. Put the marinated chicken on kebab sticks.
Grill the chicken in the oven for 10-15 minutes at 200oC/400oF/gas mark 6.
Take it out, turn it around and put it back for another 10-15 minutes. The
chicken is ready when it is warm all through.
For the sauce: Lightly fry the spices. Add the cream and and cook for 2
minutes. Now add the wine. Simmer until the sauce thickens.
Boil the rice according to the packet instructions. Add the coconut to the
boiling rice. Form the ready rice in little round shapes using a small bowl
as
a mould.
Cook the mangetout for about 2 minutes in boiling water and serve with the
chicken and rice.
Converted by MC_Buster.
Per serving: 1317 Calories (kcal); 127g Total Fat; (85% calories from fat);
15g Protein; 33g Carbohydrate; 442mg Cholesterol; 205mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 25 1/2
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Marinated Chinese Hamburgers [Home]
Title: Marinated Chinese Hamburgers
Yield: 4 Servings
Ingredients
16 oz lean ground beef
2 egg whites
22 scallions, finely chopped
-green and; white parts incl
4 ts reduced-sodium soy sauce
1 tb cornstarch
2 ts finely minced garlic
2 ts finely minced fresh ginger
1 freshly ground pepper to
-taste
Instructions
I used ground turkey in this recipe and next time I make it I won't use the
egg whites. I think it made them goopier than they needed to be. I also
used green onions instead of scallions. This was an interesting
recipe--I've never had hamburgers with ginger before and it was a unique
taste!
1. Preheat an outdoor grill or a broiler until hot (I would suggest using
a cooking spray on the broiler pan--I had fun soaking mine!)
2. Combine the ingredients in a large mixing bowl, mix with your hands,
and form into 4 patties.
3. Broil for 2 to 3 minutes per side, or until cooked to the desired
degree of doneness.
4. Serve hot.
The cookbook suggests serving this with Oven-Fried Potatoes, Onions Baked
in Their Skins, and Two-Lettuce Salad with Creamy Horseradish Dressing.
216 calories per serving.
from Make It Easy, Make It Light by Laurie Burrows Grad typed by Tiffany
Hall-Graham
[Home] Marinated Oriental Chicken [Home]
Title: Marinated Oriental Chicken
Yield: 1
Ingredients
1/2 c orange juice
2 tb lemon juice
2 tb soy sauce
2 tb dry sherry
2 ts minced peeled fresh ginger
1/2 ts vinegar
1/4 ts sugar
4 boneless chicken breast
-halves
1 tb sesame seeds; toasted
Instructions
Combine first 7 ingredients in large shallow dish. Add chicken to
marinade. Cover with plastic and refrigerate 1 hour or overnight, turning
occasionally.
Preheat broiler. Remove chicken from marinade. Broil chicken until brown
and cooked through, about 5 minutes per side. Sprinkle with sesame seeds.
Serves 4.
Bon Appetit August 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Marinated Thai Beef [Home]
Title: Marinated Thai Beef
Yield: 2 Servings
Ingredients
2 ea strip loin steaks 6 oz. ea.
1 lemon grass stalk
1 lime leaf
1 garlic clove
2 scallions
1 ts sugar
1 ts chili paste
1 ts curry powder, hot or mild
1 ts tumeric
1/2 hot red pepper, chopped
1/2 c thick coconut milk
1 salt to taste
---------------------------VEGETABLES---------------------------------
1 mushrooms
1 snow peas
1 red or green pepper
1 cabbage
1 celery
1 green onions
Instructions
Coarsely chop the lemon grass and lime leaf. Peel the garlic and
onions and chop. Add these plus the spices and the red pepper to a
food processor. Pour in the coconut milk and blend to a thick paste.
(If you can't find thick coconut milk, use regular but pour off and
save the thin liquid on top and use the thick cream on the bottom of
the can.)
Spread the marinade on both sides of the steaks. It should be like a
crust on the meat. Let stand in the fridge for 3 hours to overnight.
Save the remaining marinade.
Grill the steaks on a hot grill to medium (or as desired). While the
steaks are grilling, stir-fry a selection of veggies in a wok until
tender crisp. Remove veggies and keep warm. Add the saved marinade to
the wok and add the remaining coconut milk or the thin liquid poured
off the top. Simmer until slightly reduced, or if too thick add a
little water or fish sauce. Salt to taste, and return the veggies to
the wok; stir to coat.
Slice the meat across the grain into 1/2" slices. Arrange on top of
hot steamed rice or rice noodles. Top with veggies and sauce. Garnish
with a small dollop of chili paste if desired.
The tumeric gives this dish a wonderful bright yellow color. You can
substitute chicken breasts or pork steaks for the strip loin.
Adapted from a Julia Child cooking show. Typoed by Bob 8-{)
[Home] Martha Stewart'S Japanese Salad Dressing [Home]
Title: Martha Stewart'S Japanese Salad Dressing
Yield: 8 Servings
Ingredients
3/4 c red miso
3 tb sugar
3 tb mirin wine
2 tb hot water
2 ts light soy sauce
1/4 ts sesame oil
1 tb toasted sesame seeds
1/2 head iceberg lettuce; torn
1 md carrot; thinly sliced
Instructions
MAKES 1 CUP
In a small bowl, combine miso and sugar. Add mirin, water, soy sauce,
sesame oil, and sesame seeds. Stir until well blended. Serve over lettuce
and carrot slices. Toss to combine.
NOTES : Rice-wine vinegar, sesame oil, and miso are important ingredients
in many aspects of Japanese cuisine, including salad dressings. After much
experimentation, Martha Stewart developed this creamy salad dressing, which
gets its distinctive sweet flavor from red miso, a medium-bodied soybean
paste. The pungent miso also adds vitamins, protein, and nutrients to this
healthy, low-fat dressing, which contains just a 1/4 teaspoon of sesame
oil. Serve drizzled on top of a simple salad of iceberg lettuce and shaved
carrots.
Recipe by: Martha Stewart - http://www.marthastewart.com
Posted to recipelu-digest by "Valerie Whittle" on Feb
15, 1998
[Home] Masal Vadai - A South Indian Snack [Home]
Title: Masal Vadai - A South Indian Snack
Yield: 1 Servings
Ingredients
3/4 lb yellow split peas
2 ts salt
8 green chilies
1 in ginger
6 oz onion
2 curry leaves
1 bn coriander leaves
1 oz cashewnuts (optional)
2 cardamom (optional)
1/2 ts masala powder
1 c oil for frying
Instructions
Soak yellow split peas in water for 2-3 hrs.
Grind the soaked mixture with salt coarsely, without adding much
water.
Cut the onions into small pieces along with ginger and chilies
and add them to the mixture along with coriander leaves and curry
leaves. Now add the masala powder and add all other optional
ingredients. Mix thoroughly.
Fry small spoonfuls of the mixture in hot oil. Traditionally, a
banana leaf is used and the mixture is taken in lumps of the size of
a small lemon and lightly pressed on the banana leaf and the
resulting flat thingie is dropped into the oil and fried until it
turns brown. The intensity of the color needed is dependent on your
taste!
NOTES This recipe is translated literally from 'samaithuppaar', a
cookbook in Tamil.
sridhar@asuvax.eas.asu.edu
From: Michael Loo Date: 26 Jul 97 National
Cooking Echo ˇ
[Home] Mashed Potatoes W Leftover Turkey & Ham (Turkey Mountain) [Home]
Title: Mashed Potatoes W/ Leftover Turkey & Ham (Turkey Mountain)
Yield: 4 Servings
Ingredients
4 russet potatoes; (8 oz.)
-peeled and cut i
1/2 c lowfat buttermilk
1 ts nutmeg; freshly grated
1/4 ts white pepper; freshly ground
1/4 ts sea salt
4 sl cooked ham; (thin slices)
4 sl cooked turkey; (thin slices)
- brown oni
Instructions
Boil the potatoes for 30 minutes, drain, and return to the pot over low
heat. Put a kitchen towel over the top of the pot and let them dry out.
(This will prevent a watery consistency in your final product.)
In a medium bowl, mash together the boiled potatoes, buttermilk, and
seasonings. Set aside and keep warm.
To assemble: Create an informal mold. Rub the ham around the inside of a
soup bowl to lubricate the surface. Layer the ham and turkey to cover the
inside of the bowl. Spoon in the hot potatoes, completely covering the
meat to about 1/4 inch from the top of the rim, and smooth out the top.
Invert the bowl over the middle of a plate, and give it a couple of sharp
shakes. The potatoes should unmold in a meat-covered mound.
To serve: Make a depression in the center of each serving, pour on the
warm Brown Onion Sauce (see recipe) and garnish with the parsley.
>From: Ellen C.
- - - - - - - - - - - - - - - - - - -
Per serving: 559 Calories (kcal); 22g Total Fat; (36% calories from fat);
67g Protein; 19g Carbohydrate; 184mg Cholesterol; 2030mg Sodium
Food Exchanges: 1 Grain(Starch); 9 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
Serving Ideas : Serve with Brown Onion Sauce (see recipe)
NOTES : Yesterday PatH posted Graham Kerr's recipe for Brown Onion Sauce.
Here is his recipe for "Turkey Mountain" that he recommends
serving with the sauce. I think this would be also be good using a
variety of vegetables instead of the cooked meats.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Contributor: Graham Kerr's Best
Preparation Time: 0:00
[Home] Masoor Dal - Indian Lentils [Home]
Title: Masoor Dal - Indian Lentils
Yield: 6 Servings
Ingredients
1/2 lb masoor dal (pink lentils)
1 md onion,thinly sliced
2 cloves garlic, thinly sliced
1/4 c ghee or oil
2 ts ground coriander
2 ts ground cumin
2 ts ground turmeric
1 ts ground chili
4 cardamom pods
4 cloves
1 2-inch stick of cinnamon
1 1/2 ts salt
4 oz desiccated coconut
2 tomatoes
Instructions
Wash the Lentils well with plenty of water, put into a saucepan with
enough water to cover. Bring to the boil and boil gently until the
Lentils are soft. Meanwhile, heat the Ghee or Oil in a frying pan and
fry the Onion and Garlic. When the Onion softens add the Coriander,
Cumin, Turmeric, and Chili, mixing well. Cook for two minutes, then
add the Cardamoms, Cloves, and Cinammon. Now add the Lentils together
with any liquid they have been cooking in and stir rapidly to ensure
the spices mix in well. Add a little more water if necessary. (This
dish should be fairly liquid.) Add the Salt and continue to cook for
a further 5 minutes. Blend the Coconut with 2/3 Cup Water in a
liquidiser and add to the pan. Chop the Tomatoes into quarters and
add to the Dal just before serving.
[Home] Matt'S Shrimp Cocktail [Home]
Title: Matt'S Shrimp Cocktail
Yield: 1
Ingredients
1 lb fresh cooked shrimp
1 c roasted red peppers
1 tb diced green chilies
2 minced garlic cloves
2 c tomato juice
1 tb red wine vinegar
1 tb fresh oregano
1 tb fresh chopped chives
1 tb fresh tarragon
1 tb fresh thyme
2 ts sugar
1 salt and pepper
Instructions
Directions: In a food processor, combine ingredients for the sauce. Serve
with the chilled cooked shrimp.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Title: Maui Mai Tai
Yield: 1 Serving
Ingredients
1 1/2 Teaspoons simple syrup
1 Ounce dark rum
1 Ounce light rum
1 Ounce fresh lemon juice
1/2 Ounce Curacao or other
-orange-flavored li
1 1/2 Teaspoons orgeat syrup (an
-almond-flavored sy
available at well-stocked
-liquor st
Fresh pineapple spear; lime
-wedge, and
fresh mint sprig,
for garnish
Little paper parasol; to
-make your
friends giggle (optional)
Instructions
Combine the simple syrup, rums, lemon juice,
Curacao, and orgeat syrup in a cocktail shaker
or lidded jar and shake well. Pour the drink over ice in a
double old-fashioned glass. Garnish it as desired and
Serve.
serving Suggestion: Mai Tais go great before a Hawaiian seafood dinner,
such
as Kohala Tuna Steaks or Jungle Prince Scallops.
Smoke & Spice, Cooking With Smoke, the Real Way to Barbecue, on Your
Charcoal Grill, Water Smoker, or Wood-Burning Pit By Cheryl Alters Jamison
and Bill Jamison
scanned formatted and submitted by KCODY63@worldnet.att.net
- - - - - - - - - - - - - - - - - -
NOTES : A couple of these and you'll feel as balmy as a Hawaiian breeze.
Contributor: smoke and spice
Preparation Time: 0:00
[Home] Maxanne'S Japanese Okra [Home]
Title: Maxanne'S Japanese Okra
Yield: 4
Ingredients
3/4 lb okra
1 pk katsuobushi; (shaved bonito
-fish)
1 pn toogarashi; (red pepper
-flakes)
1 shoyu (soy sauce); to taste
Instructions
Wash then boil the okra in a saucepan of boiling water until almost tender
but
still firm. Drain and put in refrigerator to cool.
When ready to eat, slice okra into 1/4-inch rings, put in small mixing bowl
and then add bonita flakes. Stir and add shoyu to moisten and to taste and
add
a touch of toogarashi, depending on how spicy you like it. Best eaten with
Japanese rice.
This recipe yields 4 to 6 appetizer servings.
Source:
"EAST MEETS WEST with Ming Tsai - (Show # MT-1C14) - from the TV FOOD
NETWORK"
S(Formatted for MC5):
"11-02-1999 by Joe Comiskey - jcomiskey@krypto.net"
Per serving: 32 Calories (kcal); trace Total Fat; (2% calories from fat);
2g Protein; 6g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Recipe by: Recipe courtesy June Kuramoto
Converted by MM_Buster v2.0n.
[Home] Mcclelland Cocktail [Home]
Title: Mcclelland Cocktail
Yield: 1 Serving
Ingredients
1 1/2 oz Sloe gin
3/4 oz Triple sec
1 ds Orange bitters
Instructions
Shake all ingredients with ice, strain into a cocktail glass, and serve.
Recipe Source:
THE ALL DRINKS LIST compiled by Andy Premaza
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
06-13-1998
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Mcdonald'S Oriental Dressing [Home]
Title: Mcdonald'S Oriental Dressing
Yield: 1 Servings
Ingredients
1 waldine van geffen
----------------------------VGHC42A-----------------------------------
7 oz babyfood strained apricots
3 tb heinz 57 sauce
3 tb bottled italian dressing
3 tb honey
3 tb sugar
3 tb soy sauce
1/2 c bottled apple butter
1/2 c catalina dressing
1/2 c ketchup
Instructions
As listed, mix all ingredients well with wire whisk. Refrigerate,
tightly covered, to use in 4 to 6 weeks. Do not freeze. Source:
Gloria Pitzer
Recipe By :
[Home] Mcdougall Indian Lentil Sandwich Spread [Home]
Title: Mcdougall Indian Lentil Sandwich Spread
Yield: 2 Servings
Ingredients
1 c cooked lentils
4 ea garlic cloves, pressed
2 ts ground coriander
1 ts ground cumin
1/2 ts ground turmeric
1/2 ts chili powder
1/2 ts ground ginger
Instructions
Combine all of the ingredients in a small sacuepan. Cook gently over
low heat, stirring occasionally, for 5 minutes, to allow the flavors
to blend. Chill for 1 hour.
"The New McDougall Cookbook". Posted by Carolyn Doss
[Home] Mcdougall-Chinese Vegetable Soup [Home]
Title: Mcdougall,Chinese Vegetable Soup
Yield: 4 Servings
Ingredients
10 c water
1 1/2 c mushroom liquid
1/4 c tamari soy sauce, low sodium
1/4 c sherry; optional
3 garlic cloves; crushed
1 tb fresh ginger root; grated
2 pk shiitake mushrooms; dried
1 onion; cut in wedges
1 bn green onions; cut in 1 piec
3 celery; sliced
1/2 lb chinese cabbage; sliced
1/2 lb soba noodles; or buckwheat s
Instructions
water over the mushrooms in a bowl; soak for 15 minutes. Meanwhile,
put 10 cups water in a large soup pot. Add tamari, sherry, ginger,
and garlic. Bring to a boil. Add onion wedges. Reduce heat. Squeeze
excess water from the mushrooms, reserving the liquid. Add 1 1/2 cups
of this liquid to the hot broth. Chop mushrooms discarding tough
stems, and add to broth. Add remaining ingredients, except for the
noodles. Simmer over low heat 15 minutes, add noodles, and cook an
additional 10 minutes. Serve hot.
HELPFUL HINTS: This will make a meal for four people, or a first
course, with other Chinese food, for eight people. From the
collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
Preparation Time: McDou
[Home] Mcdougall-Indian Lentil Sandwich Spread [Home]
Title: Mcdougall,Indian Lentil Sandwich Spread
Yield: 2 Servings
Ingredients
1 c cooked lentils
4 cl garlic; pressed
2 ts ground coriander
1 ts ground cumin
1/2 ts ground turmeric
1/2 ts chili powder
1/2 ts ground ginger
Instructions
all of the ingredients in a small sacuepan. Cook gently over low
heat, stirring occasionally, for 5 minutes, to allow the flavors to
blend. Chill for 1 hour. 133 calories, 0.8 grams fat per 1/2 cup
serving. From the collection of Sue Smith, S.Smith34, Uploaded June
16, 1994
Preparation Time: The N
[Home] Mcdougall-Oriental Green Salad (Lf) [Home]
Title: Mcdougall,Oriental Green Salad (Lf)
Yield: 4 Servings
Ingredients
------------------------------SALAD-----------------------------------
1 c leaf lettuce; torn
1 c chinese cabbage; torn
1 c mung bean sprouts
1/2 c bamboo shoots; sliced, cannd
1/4 c carrots; thinly sliced
1/4 c celery; thinly sliced
1/4 c broccoli; chopped
----------------------------DRESSING----------------------------------
3 tb low-sodium soy sauce
3 tb rice vinegar
2 tb ; water
1/4 ts fresh garlic; minced
1/4 ts fresh ginger root; minced
--------------------------PER SERVING---------------------------------
42 *cals
3 *gm protein
1/8 *gm fat
7 *gm carbo
464 *mg sodium
3 *gm fiber
Instructions
Salad: Combine all vegetables in a large bowl. Toss to mix. Set
aside. Dressing: Combine all dressing ingredients in a blender or
small jar. Process briefly or shake well to combine ingredients. Pour
over salad and toss to coat. Serve at once. Serves 4.
Author's Note: This salad is full of spice and crunch.
Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
McDougall Formatted MM:de From the collection of Sue Smith, S.Smith34,
Uploaded June 16, 1994
[Home] Meat Filled Oriental Pancakes [Home]
Title: Meat Filled Oriental Pancakes
Yield: 24 Servings
Ingredients
------------------------ORIENTAL PANCAKES-----------------------------
4 eggs
1/2 c water
3 tb cornstarch
2 ts soy sauce
1/2 ts sugar
1/2 ts vegetable oil
--------------------------MEAT FILLING--------------------------------
1 tb cornstarch
3 tb soy sauce
1 tb dry sherry
3/4 lb ground beef
1/2 lb ground pork
2/3 c chopped green onions & tops
1 ts minced fresh ginger root
1 clove garlic, pressed
Instructions
ORIENTAL PANCAKES: Beat eggs in a large bowl with a wire whisk.
Combine the water, cornstarch, soy sauce and sugar; pour into eggs
and beat well. Heat an 8 inch omelet or crepe pan over medium heat.
Brush bottom of pan with vegetable oil; reduce heat to low. Beat egg
mixture; pour 1/4 cupful into skillet, lifting and tipping pan from
side to side to form a thin round pancake. Cook about 1 to 1-1/2
minutes, or until firm. Carefully lift with spatula and transfer to a
sheet of waxed paper. Continue procedure, adding 1/2 teaspoon of oil
to pan for each pancake. Makes 6 pancakes. MEAT FILLING: ombine
cornstarch, soy sauce and sherry in large bowl. Add beef, pork, green
onions, ginger and garlic; mix until thoroughly combined. ASSEMBLY:
Spread 1/2 cup meat mixture evenly over each pancake, leaving about a
1/2 inch border on one side. Starting with opposite side, roll up
pancake jelly-roll fashion. Place rolls, seam side down, in single
layer, on heatproof plate; place plate on steamer rack. Set rack in
large pot or wok of boiling water. Cover and steam 15 minutes. (For
best results, steam all rolls at the same time.) Just before serving,
cut rolls diagonally into quarters. Arrange on serving platter and
serve hot. Typed by Syd Bigger.
[Home] Meat Sauce For Vegetables (Korean Chang) [Home]
Title: Meat Sauce For Vegetables (Korean Chang)
Yield: 1 Servings
Ingredients
6 ea cloves garlic
1 tb sesame oil
1 lb ground round steak
1 c soy sauce
1 c soup stock
Instructions
This meat sauce can be made in advance and stored in large quantities
in the refrigerator. It will keep indefinitely. Use about 2
tablespoons per pound of vegetables or 1 tablespoon per cup of cooked
vegetables.
1. Crush the garlic. Heat the sesame oil in a large frying pan.
Brown the meat and garlic in the sesame oil, stirring constantly for
10 minutes. Add the soy sauce and soup stock Simmer, uncovered, for
10 minutes.
2. When the sauce has cooled, skim off the fat and store for use as
desired.
Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
[Home] Meatloaf With Oriental Sauce [Home]
Title: Meatloaf With Oriental Sauce
Yield: 6 Servings
Ingredients
1 1/2 lb ground beef, extra lean
1 c Burgundy
1/4 ts dried sage
1/4 ts dried thyme
1/2 ts salt
1/2 ts dry mustard
1/4 ts pepper
1 tb Worcestershire sauce
3 sl bread; torn into bite size
1 egg
2 cloves garlic; minced
1 sm onion; chopped
1 4 ounce mushrooms, canned;
-drained and sliced
2 tb brown sugar; packed
1/3 c catsup
1/2 ts ginger
1/2 ts garlic salt
2 tb soy sauce
1 ts dry mustard
Instructions
Heat oven to 350 F. Mix beef, wine, sage, thyme, salt, mustard, pepper,
Worcestershire, bread, egg. garlic, onion and mushrooms. Spread mixture in
loaf
pan 8-1/2x4-1/2x2-1/2 or 9x5x2 inches. In a small bowl mix brown sugar,
catsup,
ginger, garlic salt, soy sauce and 1 teaspoon mustard. Spoon sauce on top
of
meatloaf. Bake 1 to 1-1/4 hours. Drain grease or remove from pan.
- - - - - - - - - - - - - - - - - -
Contributor: Michele Wilson-Kellner
Preparation Time: 1:15
[Home] Mee Goreng (Fried Noodles Indian-Style) [Home]
Title: Mee Goreng (Fried Noodles Indian-Style)
Yield: 1
Ingredients
5 oz oil noodles or spaghetti
2 tb oil
4 oz peeled prawns or skinless
-boned chi; cken, diced
1 ; meat
1 sm onion; chopped
4 oz cabbage; sliced
1 sm tomato; sliced
1 4 inch piece celery; chopped
2 cloves garlic; crushed
1 chilli; crushed
1/2 boiled potato; diced
1 egg; beaten
1 tb tomato ketchup
2 tb soy sauce
1/4 ts salt
1/2 ts sugar
4 oz beansprouts
1 lemon; juice of
2 sprigs coriander; chopped,
-up to 3
Instructions
If using spaghetti, cook it in boiling water until just tender, then drain
and toss in a tablespoon of olive oil to stop it sticking together. No
need to prepare the oil noodles.
Heat the oil in a wok or frying pan and fry the garlic, onion, cabbage,
celery, potato and prawns or chicken. Add the noodles and stir fry for 10
minutes more.
Make a gap in the centre of the noodles and add the egg. Stir it in to
scramble it. Add the chilli, tomato, tomato ketchup, soy sauce, salt and
sugar. Stir well.
Just before transferring to a plate, add the beansprouts and stir for
about 30 seconds.
Sprinkle with lemon juice and chopped coriander to serve.
DISCLAIMERc Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
[Home] Mee Krob (Sweet Thai Noodles) [Home]
Title: Mee Krob (Sweet Thai Noodles)
Yield: 6 Servings
Ingredients
1/4 c water
1 c sugar (white granulated)
1 c vinegar (white)
1 ts salt
1/4 lb dried shrimp (kung haeng)
8 ea serrano chilies
1 bn green onions (whites only)
8 oz tofu, firm or extra firm
3 ea eggs
2 c vegetable oil (approx. amnt)
1/4 lb rice noodles (very thin)
Instructions
1. Combine the water, sugar, vinegar, and salt in a small saucepan.
Bring the mixture to a gentle boil and cook about ten minutes, until
it forms a thin syrup. Set aside.
2. Put the dried shrimp in a sieve and rinse them thoroughly under
running water. Set them aside in the sieve to drain. Remove the
stems, but not the seeds, from the chilies. Slice the green onions
and chilies lengthwise into thin strips and set them aside together.
3. Slice the tofu into 1/4-inch cubes and set aside. Beat the eggs
lightly, until they are well mixed but not frothy. Strain through a
fine sieve and set aside.
4. Pour about three inches of oil in a wok and heat it to 400
degrees F. Dry the tofu with paper towels and deep fry it until the
cubes are firm and light golden, but not dry and hard. Remove them
from the oil and set aside to drain on paper towels.
5. Using the same oil, deep fry the noodles a handful at a time. The
noodles will puff up immediately and begin to turn brown in about ten
seconds. (Note: these are the same type of noodles that are used to
make chinese chicken salad.) Be careful not to let them burn. They
should be light golden and very puffy. If they do not expand
immediately upon touching the oil, the oil is not hot enough. If
they turn dark immediately, the oil is too hot. Scoop the noodles
out to drain on paper towels. Remove about half the oil from the wok
and save it for another use.
6. Dribble the beaten, sieved eggs over the surface of the hot oil
in the wok, to form narrow strands: holding the bowl of eggs in one
hand, dip the other into the eggs, stretch it out about 12 inches
over the oil, and let the egg run in a thin, steady stream from your
fingertips while moving your hand in a circular motion so the surface
of the oil is covered wit a thin net of egg. You will need to repeat
this procedure about four times. The intent is to create a thin net
of egg strands that will cook quickly without massing together. When
the strands are set completely and light golden on the bottom, flip
them over carefully and brown the other side. Remove from the oil and
drain on paper towels.
7. Dry the shrimp thoroughly with paper towels. Using the same oil,
deep fry the shrimp until they are just crisp and light golden, about
three minutes. Be prepared for the very strong smell they produce as
they fry, but don't be concerned, since the shrimp will taste nothing
like they smell. (You may wish to do this well in advance of the
time your guests will arrive and set the shrimp aside to drain on
paper towels.) They will form a great deal of foam while they are
frying, and it will be necessary to use a strainer to lift them up
occasionally to see how well they are cooking. Do not over cook them
or let them get dry or hard! Remove them from the oil and drain on
paper towels. Discard the remaining oil.
8. Clean the wok thoroughly and place half the sugar syrup from step
1 in it. Heat the syrup almost to boiling, but do not let it boil.
Add half the noodles, half the egg nets (see the variation below),
half the tofu, and half the shrimp. Mix gently until the syrup is
absorbed, being careful to break the noodles as little as possible.
Remove the mixture from the wok and place it on a serving platter.
Repeat this step with the rest of the syrup, noodles, eggs, and
shrimp.
9. Garnish the Mee Krob with the green onion whites and chilies.
Serve immediately or hold it at room temperature for up to two hours.
VARIATION: If the eggs have formed attractive nets (you should be so
lucky!), you may drape them over the Mee Krob as a garnish rather than
adding them in step 8.
From: Thai Home-Cooking From Kamolmal's Kitchen, by William Crawford
and
Kamolmal Pootaraksa. Submitted By TODD OURSTON On FRI, 12-03-93
(19:40)
[Home] Mee Krob (Thai Crisp Fried Noodles) [Home]
Title: Mee Krob (Thai Crisp Fried Noodles)
Yield: 1 Serving
Ingredients
2 bn Rice vermicelli; about 8
Oil for deep frying
1 lg Onion; finely chopped
5 Garlic cloves; finely
1/2 lb Pork fillet; sliced and cut
1 Whole chicken breast; boned,
- sliced and cu
6 Dried Chinese mushrooms;
-(shiitake), soaked a
sliced.
2 sm Fresh chilies; seeded and
sliced.
3 tb Soy sauce.
Juice from 2 limes.
2 tb Rice vinegar.
4 tb sugar; granulated, brown or
(4 to 5)
3 tb Fish sauce.
3 tb Small shrimp++cooked or raw.
4 Eggs; beaten.
1 Handful bean sprouts
6 Green onions; finely
4 tb Fresh cilantro; chopped
2 Green onions; cut for
Instructions
Optional stuff: crab meat, bean curd, dried shrimp
Tear noodles into handful bunches (inside a large shopping bag to avoid a
mess). Heat oil and fry the noodles until they puff up.
Flip over for a few seconds. Do this by bunches and drain in bag.
Pour off oil, leaving 6 tablespoons in wok. Fry the onions and garlic
lightly.
Add pork and cook it through. Add chicken and fry until it turns white.
Put in mushrooms and chilies and reduce heat. In a bowl, combine soy
sauce, lime juice, vinegar, sugar and fish sauce. Add to wok and simmer
until liquid is reduced by half and starting to turn syrupy. Add shrimp
and cook for 1 minute. Push contents of wok to the sides and pour beaten
eggs into center of wok. Let set for a minute then stir and add the bean
sprouts and drained noodles. Toss LIGHTLY (the noodles are fragile) to mix
ingredients and then let heat through. Transfer to serving platter and
garnish with cilantro and green onions.
NOTE: Rice vermicelli are also known as rice sticks or cellophane noodles
depending on where you find them. All the Asian cuisines that I've
encountered have some variation of them. Use the thinnest you can find.
Other kinds of noodles won't work. When they hit the hot oil, they kinda
go "whooosh" and double or triple in size and turn a milky white. Kids
really like to watch the process. The oil MUST be fresh and hot (375F to
400F) or the centers may be tough.
This recipe makes enough for 6-8 people. I'd recommend halving it for less
than that. It's a sweet/sour dish with the emphasis on the sweet. Very
tasty and rich.
Posted by Stephen Ceideberg; September 28 1992.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 1380 Calories; 46g Fat (29% calories
from fat); 107g Protein; 151g Carbohydrate; 908mg Cholesterol; 1138mg
Sodium
Preparation Time: 0:00
[Home] Mee Krob (Thai Crisp-Fried Noodles) - 1 [Home]
Title: Mee Krob (Thai Crisp-Fried Noodles) - 1
Yield: 6
Ingredients
1 2 in piece tamarind pulp
1 peanut or corn oil; (for
-deep-frying)
1/4 lb dried rice stick noodles
6 oz med shrimp; shelled and
-deveined
1 whole boned chicken breast;
-cut into slices
4 shallots; minced
1 tb garlic; minced
2 sm serrano chiles; minced
1 lime; (zest only)
3 1/2 tb tomato paste
4 tb sugar
1/4 c thai fish sauce; (nam pla)
3 tb fresh lime juice
4 green onions; trimmed- cut
-into 1 lengt
3 tb fresh coriander leaves
1/2 lb bean sprouts
----------------------------GARNISH-----------------------------------
------------------------CRISPY EGG LACE-------------------------------
1 oil for deep-frying
2 eggs; lightly beaten
1/4 ts salt
Instructions
COVER TAMARIND WITH 3/4 CUP hot water. Crush and break up pulp with a fork
and
let it stand for 20 minutes. Pour mixture through a strainer and press it
through. Collect 1/2 cup tamarind liquid. Pour oil into a wok or deep
saucepan
to a depth of about 2-inches.
Heat oil to 375F. In a large paper bag pull rice stick noodles apart into
small batches. Add 1 batch to the oil. If the temperature is correct,
noodles
should puff up within seconds. Remove with a slotted spoon or strainer and
drain on paper towel. Repeat with remaining noodles.
If you are making the Crispy Egg Lace, prepare it at this time (See below).
When the rice stick noodles and egg lace are done, pour off all but 2
tablespoons of oil from wok.
Reheat wok and oil over medium-high heat. When hot, add shrimp and chicken;
stir-fry for 1 minute or until shrimp are bright orange and chicken is
white.
Remove and set aside. Add shallots, garlic, minced chiles and half the lime
zest to the hot wok; stir-fry until soft, but not browned (about 1 minute).
Add tomato paste and sugar. Cook, stirring constantly, until sugar becomes
a
dark crimson red with a sticky consistency. It should pull away from the
wok
into a thick mass. This is just short of the caramelized state (about 3 to
4
minutes). Be careful not to burn the mixture. Immediately add the reserved
tamarind liquid and fish sauce, reduce to low heat and simmer together for
1
minute. Add lime juice, reserved chicken-shrimp mixture, green onion and
remaining lime zest; toss just enough to heat through. Remove from heat.
Add
1/3 of fried rice stick noodles to the sauce.
Gently crush noodles and toss with sauce to coat. Repeat with another third
of
noodles. Add last third of noodles only if there is enough sauce to coat.
Toss
in the coriander leaves. Mound noodles on a platter, Crispy Egg Lace
(broken
into smaller pieces) and bean sprouts.
CRISPY EGG LACE: After frying noodles, skim leftover bits from wok. Keep
oil
hot. Beat eggs with salt in bowl. When oil is 375F, hold a medium-fine-mesh
skimmer over oil; gently pour half the eggs through. Let eggs drip into oil
in
circular fashion. Deep-fry for 30 seconds or until lightly brown and crisp.
Turn over to brown. It should have an irregular lacy shape. Remove and
drain
on paper towels. Keep in a warm oven. Break into smaller pieces. Makes 2
crispy egg laces.
Per serving: 112 Calories (kcal); trace Total Fat; (2% calories from fat);
2g Protein; 28g Carbohydrate; 0mg Cholesterol; 174mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 0 Fat;
1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Mee Krob (Thai Crisp-Fried Noodles) - 2 [Home]
Title: Mee Krob (Thai Crisp-Fried Noodles) - 2
Yield: 1
Ingredients
2 bn rice vermicelli; about 8 oz.
1 oil for deep frying
1 lg onion; finely chopped
5 cloves garlic cloves; minced
1/2 lb pork fillet; sliced and cut,
- 1
1 ; pieces
1 whole chicken breast; boned,
- sliced into
1 ; pieces
6 dried chinese mushrooms;
-(shiitake), soaked
1 ; and sliced
2 sm fresh chilies; seeded and
-sliced
3 tb soy sauce.
1 juice from 2 limes.
2 tb rice vinegar.
4 tb brown sugar
3 tb fish sauce.
3 tb small shrimp; cooked or raw.
4 eggs; beaten.
1/4 lb bean sprouts; wash and drain
6 green onions; tops and
-bottoms,
1 ; finely chopped
4 tb fresh cilantro; chopped
2 green onions; fancy cut for
1 ; garnish
Instructions
Optional stuff: crab meat, bean curd, dried shrimp Tear noodles into
handful
bunches (inside a large shopping bag to avoid a mess). Heat oil and fry the
noodles until they puff up. Flip over for a few seconds. Do this by bunches
and drain in bag. Pour off oil, leaving 6 tablespoons in wok. Fry the
onions
and garlic lightly.
Add pork and cook it through. Add chicken and fry until it turns white. Put
in mushrooms and chilies and reduce heat. In a bowl, combine soy sauce,
lime
juice, vinegar, sugar and fish sauce. Add to wok and simmer until liquid is
reduced by half and starting to turn syrupy. Add shrimp and cook for 1
minute.
Push contents of wok to the sides and pour beaten eggs into center of wok.
Let
set for a minute then stir and add the bean sprouts and drained noodles.
Toss
LIGHTLY (the noodles are fragile) to mix ingredients and then let heat
through. Transfer to serving platter and garnish with cilantro and green
onions.
NOTE: Rice vermicelli are also known as rice sticks or cellophane noodles
depending on where you find them. All the Asian cuisines that I've
encountered
have some variation of them. Use the thinnest you can find. Other kinds of
noodles won't work. When they hit the hot oil, they kinda go "whooosh" and
double or triple in size and turn a milky white. Kids really like to watch
the
process. The oil MUST be fresh and hot (375F to 400F) or the centers may be
tough.
This recipe makes enough for 6-8 people. I'd recommend halving it for less
than that. It's a sweet/sour dish with the emphasis on the sweet. Very
tasty
and rich.
Per serving: 1082 Calories (kcal); 46g Total Fat; (38% calories from fat);
99g Protein; 68g Carbohydrate; 1001mg Cholesterol; 518mg Sodium
Food Exchanges: 0 Grain(Starch); 13 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 2
Fat; 2 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Mee Krob (Thai Crisp-Fried Noodles) - 3 [Home]
Title: Mee Krob (Thai Crisp-Fried Noodles) - 3
Yield: 1
Ingredients
6 oz sen mee; (rice vermicelli
-noodles)
2 eggs; beaten
3 tb kratiem dong (pickled
-garlic); thinly sliced
3 tb shallots; sliced thinly
4 oz belly pork; diced
4 oz medium shrimp; shelled and
-deveined
------------------------------SAUCE-----------------------------------
1 tomato
2 tb tamarind juice
2 tb lime juice
2 tb palm sugar
1 tb lime zest
1 tb fish sauce
----------------------------GARNISH-----------------------------------
2 green onions; thinly sliced
2 red and green chilies;
-julienned
1/2 c hard tofu; cubed
Instructions
Mee krob is an easy dish that makes a pleasant snack, or a useful
accompaniment to hotter foods. The tangy sweet and sour sauce is optional
though certainly normal, and hardened vegetarians could easily leave out
the
pork and shrimp.
In Thailand this is almost always prepared in a wok. If you feel nervous
about
deep frying in a wok, feel free to use a saucepan or electric deep fryer
Method
Heat about 3 cups of peanut oil until very hot (preferably smoking), then
whilst it is heating, crush the noodles in a large plastic bag. Drop the
noodles, a small quantity at a time, into the hot oil. They immediately
puff
up and turn golden brown. Remove at once with a slotted spoon, or the type
of
wire strainer available from Chinese hardware stores.
When all the noodles have been cooked and set aside to drain on kitchen
paper,
drizzle the egg into the oil to form a ribbon of cooked egg, then take it
from
the oil and chop it up.
Finally deep fry the pieces of tofu until golden brown and set aside.
Now pour off and reserve all but a little of the oil, and stir fry the
garlic
pickle and shallots. Next stir fry the pork until the fat is firm and the
meat
cooked to your taste. Stir fry the shrimp briefly until they turn pink.
Mix the cooked ingredients, except the tofu, and transfer to a serving
platter.
Combine the ingredients of the sauce, and place it in a small bowl so the
diners may ladle it over the food as required (if you do it too early the
noodles will go soggy).
Garnish the mee krob with the green onions, chilies and cooked tofu.
Recipe By: Muoi Khuntilanont
Per serving: 408 Calories (kcal); 23g Total Fat; (48% calories from fat);
29g Protein; 27g Carbohydrate; 376mg Cholesterol; 134mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit;
2 1/2 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Mee Krob (Thai Crisp-Fried Noodles) [Home]
Title: Mee Krob (Thai Crisp-Fried Noodles)
Yield: 8 Servings
Ingredients
------------------------------SAUCE-----------------------------------
1 1/2 tb vegetable oil
1 onion, finely-chopped
3 garlic cloves, minced
6 dried chinese mushrooms,
-soaked and; sliced
1 green chile, sliced
1 1/2 tb thin soy sauce
1 1/2 limes, juice of
1 1/2 tb dark chinese vinegar
4 1/2 tb sugar
2 tb fish sauce (nam pla or nuoc
-mam)
1 1/2 tb tomato paste
1 1/2 tb ketchup
1 egg
1/2 ts fish sauce
1/4 ts toasted sesame oil
1 tb plus 2 cups vegetable oil
1/4 lb shredded pork
4 scallions, shredded
1 c bean sprouts
4 oz crab meat
1/4 ts sugar
1/4 lb rice vermicelli
Instructions
In a well-seasoned wok or large skillet heat oil and saute onion, garlic,
mushrooms and chile until lightly browned. Add remaining sauce ingredients,
stir well and bring to a boil. Pour into a bowl a nd set aside. Beat egg
with fish sauce and sesame oil. Clean wok and reheat. Pour in eggs in a
very thin layer and cook 10 minutes, turning several times. Turn out, roll
up omelette and slice into 1/ 4-inch strips. Heat 1 tablespoon oil over
high heat and saute pork for 2 minutes. Add scallions, bean sprouts, crab
meat and egg strips. Sprinkle with sugar. Saute 30 seconds and transfer to
a bowl.
Clean wok and heat remaining 2 cups oil over medium-high heat. In a large
shopping bag tear vermicelli into bunches. Add one-eighth of noodles and
fry 30 seconds. Remove to a warmed paper towel-lined platter and sprinkle
with one-eighth of pork mixture. Repeat until all noodles and pork are used
up. Pour oil from wok, add sauce mixture and reheat, stirring, until
bubbly. Remove paper towels from platter, pour sauce over noodles and mix
well. Serve immediately.
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #513 by "Master
Harper Gaellon" on Mar 12, 1997
[Home] Melon And Strawberry Cocktail With White Wine And Black Pep [Home]
Title: Melon And Strawberry Cocktail With White Wine And Black Pep
Yield: 1
Ingredients
1 charentals oregon melon
250 g strawberries; washed
2 ts caster sugar
425 ml dry white wine or sparkling
2 sprigs mint
1 ts black pepper; crushed
1 orange juice
Instructions
Cut the melon into pieces and remove seeds. Halve the strawberries and
place into a bowl. Remove balls of melon using parsienne cutter and place
into the bowl. sprinkle over the caster sugar, chopped mint and black
pepper.
Pour over the orange juice and wine. Carefully stir together and
refrigerate for 30 minutes to 1 hour.
For presentation, place the cocktail into the melon shells or into a
presentation glass.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights
reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
[Home] Melon And Strawberry Cocktail With White Wine And Black Pepp [Home]
Title: Melon And Strawberry Cocktail With White Wine And Black Pepp
Yield: 1
Ingredients
1 charentals oregon melon
250 g strawberries; washed
2 ts caster sugar
425 ml dry white wine or sparkling
2 sprigs mint
1 ts black pepper; crushed
1 orange juice
Instructions
Cut the melon into pieces and remove seeds. Halve the strawberries and
place
into a bowl. Remove balls of melon using parsienne cutter and place into
the
bowl. sprinkle over the caster sugar, chopped mint and black pepper.
Pour over the orange juice and wine. Carefully stir together and
refrigerate
for 30 minutes to 1 hour.
For presentation, place the cocktail into the melon shells or into a
presentation glass.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Per serving: 81 Calories (kcal); 1g Total Fat; (9% calories from fat); 2g
Protein; 19g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Menu Hi-Carb Overnight In The Mountains [Home]
Title: Menu Hi-Carb: Overnight In The Mountains
Yield: 4 Servings
Ingredients
1 ***menu***
Instructions
Saturday
Breakfast
Cinnamon Polenta
Dinner
Spicy Chicken and Spinach Couscous
Mixed Greens With
Raspberry-Coriander Vinaigrette
Caramelized Apple and Cranberry Turnovers
Sunday
Breakfast
Vegetable Egg White Frittata
Zucchini Bread
http://www.fitnessonline.com/shapecooks/bestof/eat/menu1.cfm
Consultant: Susan M. Kleiner, Ph.D., R.D., a high-performance nutritionist
and author of The Be Healthier, Feel Stronger Vegetarian Cookbook
(Macmillan, 1997).
Notes: Article about Mountain Biking and packing food to be cooked later.
>From: KitPATh
- - - - - - - - - - - - - - - - - - -
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 0
Contributor: SHAPE Cooks 1998
Preparation Time: 0:00
[Home] Mexican Shrimp Cocktail [Home]
Title: Mexican Shrimp Cocktail
Yield: 8 Appetizers
Ingredients
1/4 c catsup
1/4 c lime juice
1 to 2 tsp. bottled hot pepper
- sauce
1 lb fresh or frozen shrimp,
-peeled, dev; eined, and coo
1/2 c chopped tomato
1/4 c chopped onion
1/4 c snipped fresh cilantro
2 avocados, seeded, peeled,and
- choppe; d
1 lime wedges (optional)
1 purple flowering kale( opt)
Instructions
In a large bowl stir together catsup, lime juice, and hot pepper
sauce. Add shrimp, tomato, onion, and cilantro; toss to coat. Cover
and chill for 2 to 4 hours. Just before serving add avocados; toss
to coat. Garnish with lime wedges and flowering kale, if desired.
Makes 8 appetizer servings. Typed in MMFormat by
cjhartlin@email.msn.com Source: Better Homes and Gardens Magazine
[Home] Microwave Chinese Chicken [Home]
Title: Microwave Chinese Chicken
Yield: 5 Servings
Ingredients
1 whole chicken
1/4 c soy sauce
1/4 c white wine; (or sherry)
2 ginger root slices
1 md onion; cut up
1 clove garlic
Instructions
Put chicken in cooking bag. Mix remaining ingredients. Seal bag and shake
to
coat chicken. Let marinate if desired, shaking every
once in a while. Micro on High for about 30 minutes.
- - - - - - - - - - - - - - - - - -
Per serving: 366 Calories; 14g Fat (37% calories from fat); 49g Protein; 5g
Carbohydrate; 148mg Cholesterol; 917mg Sodium
Contributor: From Jessica, modified by Annice
Preparation Time: 0:00
[Home] Microwaved Oriental Swordfish Steaks [Home]
Title: Microwaved Oriental Swordfish Steaks
Yield: 4 Servings
Ingredients
1 lb swordfish steaks
2 tb orange juice
1 tb low sodium soy sauce
1 tb catsup
1 tb fresh parsley; chopped
2 ts sesame oil
1 ts lemon juice
1/4 ts oregano
1/8 ts fresh ground black pepper
1 small garlic clove; minced
1 8 oz. can water chestnuts;
-drained, sliced
1 large orange; peeled,
-seeded, sect
Instructions
In a large shallow microwave dish, place fish steaks with thickest areas
to the outside of the dish. Combine the remaining ingredients, except
water chestnuts and orange, and pour over fish. Cover with plastic wrap
and refrigerate 30 minutes, turning once. Top steaks with water
chestnuts. Re-cover dish with plastic wrap turning back one corner to
vent. Microwave on HIGH power (100%) 4 to 5 minutes, rotating dish 1/4
turn after 2 minutes. When rotating dish, top steaks with orange
sections, re-cover and return to oven. Let stand covered for 2 to 3
minutes.
- - - - - - - - - - - - - - - - - -
NOTES : Orange and water chestnuts add crunch and color to a tasty
Oriental microwaved dish.
Contributor: The National Fisheries Institute
Preparation Time: 0:00
[Home] Mike Brooks' Chocolate Chip Tailgate Cake [Home]
Title: Mike Brooks' Chocolate Chip Tailgate Cake
Yield: 8
Ingredients
1 box duncan hines yellow cake
- mix
1/2 c wesson oil
4 eggs
1 ts vanilla
2 boxes instant chocolate
-pudding; (4 oz. size)
16 oz chocolate chips
Instructions
Combine cake mix and pudding together. Mix well. Add water, oil, vanilla
and eggs. Mix 2 minutes with mixer. Stir in chocolate chips and mix
completely. Pour into a greased and floured bundt pan. Bake at 325 degrees
for approximately 1 hour.
Serves 6-8, depending on appetites.
Per serving: 305 Calories (kcal); 19g Total Fat; (50% calories from fat);
5g Protein; 36g Carbohydrate; 94mg Cholesterol; 34mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2
Fat; 2 1/2 Other Carbohydrates
Recipe by: 1991 Dallas Cowboys Wives' Cookbook
Converted by MM_Buster v2.0n.
[Home] Mike'S Chinese Egg Drop Soup [Home]
Title: Mike'S Chinese Egg Drop Soup
Yield: 6 Servings
Ingredients
1 big can swanson's chicken
-broth (48; oz?)
2 tb of each of the following
-finely min; ced.
1 mushroom
1 shallot
1 green onion, sliced with
-both the w; hite and green
1 ham
1 water chestnut
Instructions
----------------------------THE REST OF THE STUFF---------------------------
2 tb soy sauce
1/2 ts white pepper
3 tb corn starch
1/2 c cold water
--------------------------THE EGG DROP PART OF IT---------------------------
1 egg
1 or 2 teaspoons cold water
Mince all the stuff that needs to be. If you have something else that is
on hand and sounds good, use it. But get all minced and ready to throw in
the pot when the soup is ready.
Get the chicken stock into a pot, add the soy sauce and white pepper and
start to bring to a boil. While waiting for the pot to boil, mix the corn
starch into the 1/2 cup water. Beat the egg until smooth with maybe a
teaspoon or two of cold water to thin it a bit.
When the pot comes to a boil, slowly stir in the corn starch mixture to
help thicken the broth. You may need more of the mixture if you want it
thick. By the time you have stirred that in, it is time to grab the beaten
egg mixture and "SLOWLY" drizzle it into the pot. While doing the slow
drizzle, you should be stirring constantly in one direction to properly do
the "Egg Drop" thing. Immediatly after completion of the egg drop, turn
off the heat and dump in all the finely minced ingredients. . Let sit for
a few moments while you bask in the wonder of your creation (let the egg
cook) and serve.
Posted to MM-Recipes Digest V4 #247 by Mike Reeves
on Sep 16, 1997
[Home] Mini-Glossary To Some Basic Korean Dished And Terms [Home]
Title: Mini-Glossary To Some Basic Korean Dished And Terms
Yield: 1 Serving
Ingredients
*** NONE ***
Instructions
KIMCHI - Virtually the national dish of pickled vegetables, usually
first salted, then seasoned. There are countless varieties, though the
most common consists of salted Korean cabbage layered with garlic,
ginger, chili pepper, and salted or fermented fish, prawns or oysters.
NAMUL - The generic term for seasoned vegetables, sometimes served raw,
stir-fried, lightly steamed or boiled. NAMULS are served at every
Korean meal, and are made with any number of vegetables, as well as with
wild roots, sprouts, stems and leaves.
GUI - Barbecued or grilled food, often cooked at the table over a burner
or charcoal. PULGOGI, Korean-style marinated barbecued beef, is the
most famous of such dishes.
GUK or TANG - Soup or stew.
PAB - Rice, the everyday staple of Korea.
CHONGOL - Korean one-pot stew, usually a combination of meat, fish, bean
curd and/or vegetables, often cooked at the table over a burner.
Similar to Japanese sukiyaki.
JON - Batter-fried vegetables, meat or fish. PAJON - green onion
pancake - is the best known of many varieties.
POKKUM - Stir-fried or braised dish. NAKCHI BOKKUM, stir-fried baby
octopus is a popular snack.
SHINSOLLO - Splendid medley of meat, fish, vegetables and gingko nuts
prepared in a special shinsollo pot kept warm with charcoal in its
chimney. A dish formerly eaten by royalty.
KUJOLPAN - Nine-sectioned lacquerware dish filled with mixtures of meat,
seasoned vegetables, fish and pancakes: another example of elegant,
refined, palace food.
- - - - - - - - - - - - - - - - - -
Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium
_____
Contributor: Flavours of Korea - Marc and Kim Millon
Preparation Time: 0:00
[Home] Mixed Chinese Greens [Home]
Title: Mixed Chinese Greens
Yield: 4 Servings
Ingredients
8 dried black mushrooms
2 ts vegetable oil
1/2 ts crushed ginger root
1 c sliced broccoli
1 c sliced celery
1/2 c sliced bamboo shoots
1/2 c button mushrooms
1 green pepper; sliced thinly
1 tomato; quartered and seeded
1/2 c straw mushrooms
1 c chinese celery cabbage
2 tb cooking wine
1/2 c chicken stock (see wonton
-soup reci; pe)
1 tb cornstarch; mixed with
2 tb cold water
1 ts light soy sauce
1/2 ts crushed fresh garlic
1 salt and pepper to taste
1 ts sesame seed oil
Instructions
Soak the black mushrooms in hot water 10 minutes. Drain and remove tough
stems. Heat the oil in a wok over high heat. When it is medium-hot, add the
ginger and garlic and stirfry a few seconds. Add the broccoli, celery,
bamboo shoots, black mushrooms, button mushrooms, green pepper, tomato,
straw mushrooms and celery cabbage. Stir-fry 3 minutes. Add the wine and
Chicken Stock. Stir in the cornstarch mixture until thickened. Add the soy
sauce, salt, pepper, and sesame seed oil. Stir to mix and serve
immediately. Don't overcook the vegetables. They should be crisp, yet
cooked.
PEKING GARDEN EAST
MILWAUKEE, MEQUON
From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Mixed Mushroom & Chinese Cabbage Spring Rolls (Dj Pc) [Home]
Title: Mixed Mushroom & Chinese Cabbage Spring Rolls (Dj/Pc)
Yield: 4
Ingredients
1/4 lb regular mushrooms
1/4 lb shiitake mushrooms
1/4 lb portobello mushrooms
1/4 lb oyster mushrooms
1 tb sesame oil
1 ts chopped shallots
1 ts chopped garlic
1 tb chopped parsley
1 tb chopped ginger
1 salt and pepper to taste
8 lg napa cabbage leaves
Instructions
Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9346 Clean and slice all
mushrooms into 1/2-inch pieces. Saute the mushrooms in a large saute pan
in the sesame oil for about 5 minutes, stirring occasionally. Add
shallots, garlic, parsley and ginger. C for another 6 to 8 minutes.
Season to taste with salt and pepper. Chill. Blanch the cabbage leaves
in 1 quart of boiling water and immediately chill ice water. Dry the
cabbage leaves on paper towels. Place 1/8 of the mushroom mixture in the
center of each cabbage leaf, fold side of the leaf and roll. Serve with
light soy sauce for dipping. Yield: 4 servings
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Mixed Mushroom & Chinese Cabbage Spring Rolls [Home]
Title: Mixed Mushroom & Chinese Cabbage Spring Rolls
Yield: 4 Servings
Ingredients
1/4 lb regular mushrooms
1/4 lb shiitake mushrooms
1/4 lb portobello mushrooms
1/4 lb oyster mushrooms
1 tb sesame oil
1 ts chopped shallots
1 ts chopped garlic
1 tb chopped parsley
1 tb chopped ginger
1 salt and pepper to taste
8 lg napa cabbage leaves
Instructions
Clean and slice all mushrooms into 1/2-inch pieces.
Saute the mushrooms in a large saute pan in the sesame oil for about 5
minutes, stirring occasionally. Add shallots, garlic, parsley and
ginger. Cook
for another 6 to 8 minutes. Season to taste with salt and pepper.
Chill. Blanch the cabbage leaves in 1 quart of boiling water and
immediately chill in
ice water.
Dry the cabbage leaves on paper towels.
Place 1/8 of the mushroom mixture in the center of each cabbage leaf,
fold the
side of the leaf and roll.
Serve with light soy sauce for dipping.
Yield: 4 servings
Recipe By : CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9346
Categories : Chef Du Jour
[Home] Mixed Mushroom And Chinese Cabbage Spring Rolls [Home]
Title: Mixed Mushroom And Chinese Cabbage Spring Rolls
Yield: 4 Servings
Ingredients
1/4 lb regular mushrooms
1/4 lb shiitake mushrooms
1/4 lb portobello mushrooms
1/4 lb oyster mushrooms
1 tb sesame oil
1 ts chopped shallots
1 ts chopped garlic
1 tb chopped parsley
1 tb chopped ginger
1 salt and pepper to taste
8 lg napa cabbage leaves
Instructions
Clean and slice all mushrooms into 1/2-inch pieces. Saute the mushrooms in
a large saute pan in the sesame oil for about 5 minutes, stirring
occasionally. Add shallots, garlic, parsley and ginger. Cook for another 6
to 8 minutes. Season to taste with salt and pepper. Chill. Blanch the
cabbage leaves in 1 quart of boiling water and immediately chill in ice
water. Dry the cabbage leaves on paper towels. Place 1/8 of the mushroom
mixture in the center of each cabbage leaf, fold the side of the leaf and
roll. Serve with light soy sauce for dipping. Yield: 4 servings
Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9346 Posted to MC-Recipe
Digest V1 #632 by "Ed Bauman" on May 31, 97
[Home] Mohawk Indian Corn [Home]
Title: Mohawk Indian Corn
Yield: 8 Servings
Ingredients
1 cn whole kernel corn, drained
1 sm pkg black walnuts, coarsely
-chopped
1/2 tsp black walnut
-flavoring
butter
Instructions
In a small sauce pan, add corn and a half can of water. Add walnuts, and
black walnut flavoring. Heat and then serve. Add butter to melt.
Title: Mongolian B.Q
Yield: 1 Serving
Ingredients
1 sl onions
carrots; grated
waterchestnuts; sliced
green onions; chopped
Bean sprouts; fresh
mushrooms; fresh
bamboo shoots; sliced
celery; sliced
soy sauce; lots
sesame oil
garlic salt water; see notes
beef; sliced thin
pork; sliced thin
chicken; sliced thin
white water; see notes
Instructions
Cook bean sprouts and mushrooms in oil and butter.
For each person, each person takes what they want and fry in oil and soy
sauce.
Get won tongs. fry along or fold over & stuff with meat and veggies.
Put 2 won tongs on top one after other filling then seal. fry or drop in
soup
- - - - - - - - - - - - - - - - - -
NOTES : Garlic water: 1/3 cup garlic juice, 1/2 cup water and 2 teaspoons
sugar.
Wine water: 4 parts red wine and 1 part water.
Contributor: Mike Price
Preparation Time: 0:0
[Home] Mongolian Barbecue [Home]
Title: Mongolian Barbecue
Yield: 6 Servings
Ingredients
3 lb boned lamb shoulder chops or
2 lb boneless beef, (tenderest
----------------------------GARNISHES---------------------------------
------------------------------SAUCE-----------------------------------
: cut the butcher has
Instructions
3 lg Carrots, Peeled And
: Shredded and dried
: 2 lg Green Peppers, Seeded And
: -Cut Into 1/4-Inch Strips
3 c Cabbage, Shredded, Rinsed,
2 lg Onions, Thinly Sliced
1/4 lb Bean Sprouts, Rinsed And
: -Drained
: Salad Or Peanut Oil
: Boiled White Rice
: Crisp Sesame Seed Buns,
: -Warmed
: Middle Eastern Pita Breads
: Thinly Sliced Crisp French
: -Bread
1 1/2 c Dark Soy Sauce
6 c Water
10 Crushed Black Peppercorns
1 tb Sugar
2 ts Fresh Ginger Root, Grated
3 c Scallions Or Leeks, Chopped
4 Star Anise
4 lg Cloves Garlic, Crushed
: -And Divided
3 c Chinese Parsley Or Cilantro,
1 c Rice Wine Or Sherry
: -Minced, Divided
Thinly slice the meats across the grain, in 2 to 3-Inch strips, and
arrange the meat and vegetables on separate platters.
SAUCE: Simmer the soy sauce, water, peppercorns, anise and garlic for
a few minutes in a saucepan, then strain and cool. Add the wine,
sugar, ginger root, 2 cups of the scallions or leeks and 2 cups of
the Chinese Parsley. Refresh the sauce with the remaining scallions
or leeks and parsley as cooking progresses. Taste to correct the
seasoning, then divide among the guests bowls. (NOTE: Do Not taste
the sauce after the raw meat has been dipped in it! Just a
precaution.)
TO ASSEMBLE:
To assemble the barbecue, place the cooking appliance in the center
of the table, heating and greasing the cooking surface with the salad
or peanut oil. (At intervals, scrape off the charred food bits with
a spatula and reoil the cooking surface and resume cooking). Guests
put the meat and vegetables on the plates and then place small
portions on the cooking surface and spoon some of the sauce over the
grilling food, flipping the food over with chopsticks after about 1
minute on the grill. Cook to the desired doneness of each guest.
...--
[Home] Mongolian Beef 6 [Home]
Title: Mongolian Beef 6
Yield: 1 Servings
Ingredients
1 lb thinly sliced beef
3 tb soy sauce; divided
1 tb cornstarch
2 cloves garlic; pressed
3/4 c water
2 1/2 ts cornstarch
1 ts sesame seed; toasted
1/2 ts sugar
1/8 ts crushed red pepper; (1/8 to
-1/4)
2 tb vegetable oil; divided
2 md carrots; cut diagonally into
- thin
1 bn green onions; cut into
-2-inch lengths,
1 hot cooked rice
Instructions
Cut beef across grain into long, thin slices.
Combine 1 tablespoon each soy sauce and cornstarch with garlic in a medium
bowl; stir in beef. Let stand 10 minutes.
Meanwhile, combine water, remaining 2 tablespoons soy sauce, 2 1/2
teaspoons cornstarch, sesame seed, sugar and red pepper; set aside.
Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add beef
and stir fry 1 minute; remove.
Heat remaining 1 tablespoon oil in same pan. Add carrots and white parts of
green onions; stir-fry 2 minutes. Add green onion topsl stir-fry 1 minute.
Add beef and soy sauce mixture. Cook and stir until sauce boils and
thickens.
Serve immediately with rice.
I love REALLY hot food, so I use a lot more red pepper than this recipe
calls for. It's all a matter of taste!
Posted to recipelu-digest Volume 01 Number 656 by "Diane Geary."
on Jan 31, 1998
[Home] Mongolian Beef A La House Of Hong [Home]
Title: Mongolian Beef A La House Of Hong
Yield: 2 Servings
Ingredients
2 ts soy sauce
1 ts red wine
1/2 lb beef flank steak; sliced
-thin**
4 ts salad oil
3 cloves garlic; chopped
1/2 lb green onions; cut into
1 ts white vinegar
3 ts brown sugar
1 ts ground black pepper
1 ts sesame oil
Instructions
** 'Choice' cut is best
Combine the soy sauce and wine. Add the flank steak. Marinate 30 minutes.
Heat the salad oil in a frying pan until very hot. Add the garlic and then
the beef, stir-frying for 5 minutes. Add green onions, vinegar, brown sugar
and pepper, continuing to stir-fry until the beef is thoroughly cooked. Add
sesame oil.
Chef Paul Lee advises that the secret to this dish is to use very high heat
and cook quickly... that's what makes the beef juicy and tender.
Source: Dining Ethnic Around Puget Sound by Steve & Mary Taylor, 1993;
Poverty Bay Publishing Co, Federal Way, Washington. ISBN# 0-936528-02-8
Recipe by: House of Hong, Seattle
Posted to recipelu-digest by Badams on Feb 20,
1998
[Home] Mongolian Beef I [Home]
Title: Mongolian Beef I
Yield: 4 Servings
Ingredients
1 lb flank steak
2 tb peanut oil
2 tb garlic
2 green onions
1 ts salt
2 ts sugar
2 ts hin soy sauce
1 tb oyster sauce
1 pepper
1 tb wine (i suggest sherry)
1 1/2 tb cornstarch
1/4 c chicken stock
2 tb hoisin sauce
2 ts catsup
1/2 ts crushed red chili pepper
Instructions
1. Cut steak across grain into strips about 2 in. long , and very
thin.
2.Add seasoning to meat.
3.Combine sauce ingredients and mix well.
4.Heat wok. Add oil. Add garlic and cook quickly.
5.Add beef and onions and stir-fry until tender.
6.Add sauce mixture. Mix and cook about 1 minute.
Per Serving: 352.19 Cal (48.90% from Fat, 37.40% from Protein, 13.70%
from Carb); 32.16 g Protein; 18.68 g Tot Fat; 6.17 g Sat Fat; 7.86 g
Mono Fat; 2.81 g Poly Fat; 11.80 g Carb; 0.77 g Fiber; 1088.22 mg
Sodium; 76.22 mg Cholesterol
[Home] Mongolian Beef Ii [Home]
Title: Mongolian Beef Ii
Yield: 6 Servings
Ingredients
1 lb thinly sliced beef
3 tb soy sauce
1 tb cornstarch
2 cl garlic
3/4 c water
2 1/2 ts cornstarch
1 ts sesame seed
1/2 ts sugar
1/8 to 1/4 teaspoon crushed red
-pepper
2 tb vegetable oil
2 medium carrots thin slices
1 bn green onions
1 hot cooked rice
Instructions
Cut beef across grain into long, thin slices. Combine 1 tablespoon
each soy sauce and cornstarch with garlic in a medium bowl; stir in
beef. Let stand 10 minutes. Meanwhile, combine water, remaining 2
tablespoons soy sauce, 2 1/2 teaspoons cornstarch, sesame seed, sugar
and red pepper; set aside. Heat 1 tablespoon oil in hot wok or large
skillet over high heat. Add beef and stir fry 1 minute; remove. Heat
remaining 1 tablespoon oil in same pan. Add carrots and white parts of
green onions; stir-fry 2 minutes. Add green onion topsl stir-fry 1
minute. Add beef and soy sauce mixture. Cook and stir until sauce boils
and thickens. Serve immediately with rice.
[Home] Mongolian Beef Sandwiches With Black Bean Aioli [Home]
Title: Mongolian Beef Sandwiches With Black Bean Aioli
Yield: 1 Serving
Ingredients
2 Pounds flank steak
sliced against the grain
Cut 12 thick slices for
-satays belo
1/2 Cup canola oil
1 Tablespoon sesame oil
1/2 Cup thin soy sauce
1/2 Cup shaoshing wine or red
-wine
2 Tablespoons garlic; minced
1/2 Cup scallions; chopped
1/2 Tablespoon coarse ground
-black pepper
Canola oil
2 red onions; sliced
2 serrano chiles; minced
1/2 Head white cabbage; chopped
1 red bell peppers; julienned
1 green bell peppers;
-julienned
2 carrots; thinly sliced
4 pita bread, toasted; grilled
or heated in the oven
Instructions
Marinate steak in a bowl with oils, soy sauce, wine, garlic, scallions and
black pepper. Let stand at least 4 hours refrigerated. Drain beef in
another bowl and reserve with 12 larger slices for satays. In a hot wok,
coat with oil and stir fry onions and serrano chiles. Add beef and cook
until rare. Add vegetables. Check for seasoning. Serve with pita bread and
black bean aioli.
- - - - - - - - - - - - - - - - - -
Contributor: EAST MEETS WEST #MT1A22
Preparation Time: 0:00
[Home] Mongolian Beef Tspn00B [Home]
Title: Mongolian Beef Tspn00B
Yield: 6 Servings
Ingredients
2/3 lb flank steak
----------------------------marinade----------------------------------
1 ts rice wine or dry sherry
1 tb soy sauce
1 tb vege. oil
1 ts sesame oil
1/4 ts baking soda
1 ts cornstarch
1/2 ts sugar
--------------------frying and sauce ingred---------------------------
4 c oil; for deep frying
1 oz rice noodles
1 tb hoisin sauce
1 tb hot bean sauce
1 ts cornstarch
1/2 c water
10 green onions; chop 1 1/2"
Instructions
Use a cleaver to slice beef across grain and at an angle into thin strips.
Combine marinade ingredients in a med. bowl. Add beef strips; mix well.
Let stand at least 1 hr. Heat oil in a wok over high heat to 350. Gently
loosen roll of rice noodles with your fingers and break into 2 portions.
Carefully lower half the noodles into hot oil with a slotted metal spoon or
in a lg. strainer and press under oil 2 seconds. Immediately remove
puffed noodles from wok with slotted spoon or strainer; set aside to cool.
Repeat with remaining half of rice noodle roll. Break cooled noodles into
2" lengths and arrange on a platter. Remove oil from wok except 5 tb Heat
oil remaining in wok over high heat 30 seconds. Stir-fry marinated beef
until very lightly browned. Remove with slotted spoon; set aside. Remove
all but 2 tb. oil from wok. Add hoisin sauce, hot bean sauce, cornstarch
and water to oil remaining in wok. Bring to a boil over med. heat. Add
green onions and cooked beef. Stir-fry 30 seconds. Spoon over noodles.
PRODIGY(R) interactive personal service 10/01/93 5:27 PM
PRODIGY(R) interactive personal service 03/18/92 2:30 PM Makes 4-6
servings. LISA CRAWLEY TSPN00B
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:0
Title: Mongolian Beef
Yield: 1 Servings
Ingredients
3/4 lb flank steak
1 meat marinade:
2 egg whites, lightly beaten
1 tb cornstarch
2 ts oil
1 ts sherry
1/2 ts salt
1 few dashes of white pepper
1 sauce mixture:
4 tb kikkoman (or equivalent) soy
1 sauce
1 1/2 tb sugar
1 tb dark soy sauce
1 tb sesame oil
1 tb sherry
1 ts white vinegar
1/2 ts hot bean sauce
1/2 ts sweet bean sauce
1 ts dried chili pepper, crushed
3 tb garlic, minced
1/2 oz bean thread
6 lg green onions, cut into
1 inch lengths
4 dried chili peppers
2 c oil
1 ts cornstarch mixed with
2 ts water
Instructions
Cut flank steak cross-grain into 1/8-inch slices. Mix with meat
marinade. Combine sauce ingredients.
In wok, heat 1 1/2 cups oil to very hot. Deep fry bean threads (they
will puff up instantly). (Warning: Do only a few of the DRY bean
threads -- alias cellophane noodles -- at a time; they expand
dramatically.) Set fried bean threads aside on paper toweling. Add
the remaining 1/2 cup oil (this is to cool down the oil already in
the wok). Make sure it is now no hotter than 250 deg Farenheit. To
test, place a piece of beef in the oil. It should just BARELY sizzle.
Deep fry beef in two separate batches until just done, about 10
seconds. Drain off all but 2 T oil. Throw in the 3 or so dried chili
peppers (if desired). Pour in sauce mixture and let it reduce for 2
minutes over high heat. Add beef and stir until well mixed. If the
sauce appears a bit thin, add a little of the cornstarch/water
mixture to thicken. Add green onions for 15 seconds. Place beef on
top of bean threads and serve.
This is a wonderfully rich and velvety dish. The beef is cooked by
the velveting method and, if done properly, will melt in your mouth.
I tried stir frying the beef instead of using the velveting method
and it didn't have the same texture. If you have two woks, cook the
sauce in one while cooking the beef in the other. It'll go much
faster. If the taste is too hot, decrease the chili peppers. Also,
you can omit serving this on the bed of fried bean threads. Though
they are very good because they sop up the great sauce.
Taken from Szechuan & Northern Cooking: From Hot to Cold by Rhoda
Yee (Pub by Taylor & Ng; San Francisco, 1982)
[riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer)] From the
Chile-Heads Recipe Collection URL:
http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
Title: Mongolian Bq
Yield: 1 Servings
Ingredients
1 sliced onions
1 carrots; grated
1 waterchestnuts; sliced
1 green onions; chopped
1 bean sprouts; fresh
1 mushrooms; fresh
1 bamboo shoots; sliced
1 celery; sliced
1 soy sauce; lots
1 sesame oil
1 garlic salt water; see notes
1 beef; sliced thin
1 pork; sliced thin
1 chicken; sliced thin
1 white water; see notes
Instructions
Cook bean sprouts and mushrooms in oil and butter.
For each person, each person takes what they want and fry in oil and soy
sauce.
Get won tongs. fry along or fold over & stuff with meat and veggies.
Put 2 won tongs on top one after other filling then seal. fry or drop in
soup
NOTES : Garlic water: 1/3 cup garlic juice, 1/2 cup water and 2 teaspoons
sugar.
Recipe by: Mike Price
Posted to MC-Recipe Digest by Barb at PK on Apr 14, 1998
[Home] Mongolian Chicken [Home]
Title: Mongolian Chicken
Yield: 4 Servings
Ingredients
6 Chicken thighs; boned and
-skinned
1 tb Hoisin sauce
1 tb Oyster sauce
1 tb Dark sesame oil
1 tb Chinese rice wine or dry
-sherry
4 Garlic cloves; finely minced
1/2 c Hazelnuts
14 md Button mushrooms
6 whole Green onions
12 sm Dried red chiles
1/4 c Cooking oil
=== WOK SAUCE ===
1 ts Minced tangerine zest
1/3 c Freshly-squeezed tangerine
-juice
1/4 c Chinese rice wine or dry
-sherry
2 tb Oyster sauce
1 tb Hoisin sauce
1 tb Dark sesame oil
1 tb Red wine vinegar
1 tb Cornstarch
Instructions
Preheat the oven to 325 degrees (to toast nuts). Rinse the chicken with
cold water, then pat dry. Cut the meat lengthwise into 1/4-inch-wide
strips. Cut the strips in half. In a small bowl, combine the chicken with
the hoisin sauce, oyster sauce, sesame oil, rice wine, and garlic. Mix
thoroughly to coat chicken. Cover and refrigerate the chicken for at least
15 minutes but not longer than 8 hours.
Place the hazelnuts on a baking sheet and toast in the preheated oven for
15 minutes, or until the nuts become golden. If the papery skins are still
on the nuts, wrap them in a kitchen towel and let cool for a few minutes.
Rub the towel vigorously between your palms until all skins have been
removed. Set the nuts aside. Cut each mushroom through the stem into 4
wedges. Cut the green onions on a sharp diagonal into 1-inch lengths.
Combine and set aside the green onions, mushrooms, and the dried chiles.
Set aside the cooking oil. In a small bowl, combine the wok sauce
ingredients and set aside. (All advance preparation may be completed up to
8 hours before you begin the final cooking steps.)
Place a wok over the highest heat. When the wok is very hot, add half the
cooking oil. Roll the oil around to coat the inside, and when the oil
gives off just a wisp of smoke, add the chicken. Stir and toss the chicken
until it loses its raw exterior color, about 1 minute. Immediately
transfer the chicken to a plate.
Immediately return the wok to the highest heat. Add the remaining cooking
oil and, when the oil is hot, add the vegetables and chiles. Stir and toss
the vegetables, until the green onions brighten, about 2 minutes.
Stir the wok sauce, and pour into the wok. Return the chicken to the wok,
add the nuts, and stir and toss until all the ingredients are glazed with
sauce. Taste and adjust the seasoning. Immediately transfer the stir-fry
to a heated platter or 4 heated dinner plates and serve.
This recipe yields 4 servings.
Comments: The next time a stir-fry sauce lists chicken stock, rice wine,
or coconut milk as its main ingredient, try substituting fresh citrus
juice. In particular, the juice from tangerines and blood oranges, as well
as the always available fresh juice from navel and Valencia oranges, makes
an ideal foundation for Asian-style stir-fry sauces. The subtle citrus
flavor marries well with simple combinations of rice wine and hoisin sauce,
minced gingerroot, and dark sesame oil and, in this recipe, with more
complex blends of Asian seasonings.
Recipe Source:
HOT CHICKEN by Hugh Carpenter and Teri Sandison (c) 1995
Ten Speed Press, Berkeley, CA - 112 pages - $17.95
As reprinted in the Jan/Feb, 1997 issue of Cookbook Digest
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-24-1997
- - - - - - - - - - - - - - - - - -
Contributor: Hugh Carpenter and Teri Sandison
Preparation Time: 0:00
[Home] Mongolian Fire Pot Beef Fillet [Home]
Title: Mongolian Fire Pot Beef Fillet
Yield: 4 Servings
Ingredients
3 c beef broth
6 sl fresh ginger
3 pieces star anise
3 cloves garlic
2 hot dried chili peppers, (up
- to 3)
1 tb dark soy sauce
1 ts salt
1 ts ground black pepper
1 1/2 lb fillet of beef
2 carrots, thinly sliced
3 ribs celery, thinly sliced
1/2 c green scallions, thinly
-sliced
1 hot chili paste
1 coarse salt
1 sesame oil
1 soy sauce
Instructions
Combine the beef broth, ginger, star anise, garlic, chili peppers, dark
soy, salt and pepper in a pot large enough to hold the beef. Bring the
broth to a boil and reduce to a simmer and cook for 15 m inutes.
Season the beef with salt and pepper and add to the simmering broth. Return
to the boil and reduce to a slow simmer and cook for 20 minutes.
When the beef has reached medium rare, 135 degrees on a food probe, remove
the beef to a platter and cool slightly before serving sliced.
While the beef is cooling, strain the seasoning out of the broth, return
the broth to the fire and add the carrot and celery to the broth. Simmer
the broth for 10 minutes and serve with the sliced be ef. Serve the
scallions, coarse salt, chili paste, sesame oil and soy sauce as
condiments.
>From Michael's Place Show #ML1A32
Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #550 by "Master
Harper Gaellon" on Apr 4, 1997
Title: Mongolian Grill
Yield: 4 Servings
Ingredients
1 lamb (enough for 4 people)
------------------------SEASONING MIXTURE-----------------------------
1/2 c scallions; cut in slivers
2 cloves garlic; crushed
1/4 c parsley; chopped
1 c water
1/2 c soy sauce
1 tb sugar
Instructions
Another type of do-it-yourself cooking, which comes out of Northern China
and features lamb, is known as the Mongolian Grill. Unlike the firepot,
this is a barbecue technique requiring a large open charcoal stove with a
fine iron grating on top. (A good-sized hibachi with wire mesh covering can
substitute.) For the fuel, pinewood--with the bark left on--is favored,
with charcoal the second choice.
The Mongolian Grill technique is suitable indoors or out. It calls for
each diner to be given a bowl of mixed seasonings (see below) in which he
marinates a paper-thin slice or two of lamb for a minute or so. Then he
tosses the lamb onto the grate (the fuel has now been fanned to blazing)
and quickly flips the slice back and forth with long chopsticks until it's
grilled to his taste. (Some like their lamb crisp, others less well done;
in either case, the meat, being paper-thin, cooks in a matter of seconds.)
The lamb is then eaten with plain buns or biscuits; the next slice is
prepared in the same manner.
NOTE: The ingredients are sufficient for 4 people. They should be mixed
well in a bowl, then divided into 4 smaller bowls. Allow about 1/4 pound
tender fillet of lamb per person. Beef (also sliced paper-thin) can
substitute.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Mongolian Hot Pot- Beijing Style [Home]
Title: Mongolian Hot Pot, Beijing Style
Yield: 1 Servings
Ingredients
1 lb lean boneless leg of lamb
1 lamb tail fat; sliced
1 ginger slices
1 scallion slices
1 soy sauce
Instructions
--------------------------------FOR THE DIPS--------------------------------
1 sesame paste
1 fermented bean curd
1 shrimp oil
1 soy sauce
1 vineger
1 rice wine
1 preserved chinese chive
-flowers
1 preserved sweet garlic
1 chinese coriander (or
-cilantro), ch; opped
1 chili (chilli) oil
Cooking utensil: a charcoal-burning fire pot for cooking at the table. 1.
Cut the mutton into paper-thin slices about 2 1/2 inches by 1 inch . It
will be easier to slice if partially frozen first. Spread them on
individual serving dishes. Arrange the dips and side dishes in bowls.
2. Half-fill the fire pot with boiling water. Add the sliced scallion and
ginger, mutton tail fat, and a little soy sauce. Cover the pot lid tightly.
Fill the chimney with burning charcoal and bring the stock to a boil.
3. To eat, the diners mix their own sauces from the condiments and
seasonings.
Then they pick up the mutton slices and cook them in the boiling stock for
a few seconds, until the meat turns pinkish-white. The meat is then dipped
into the sauce. The best pastry to go with the meat is shaobing - the
Chinese baked sesame cakes.
Note: If you do not own a Chinese fire pot, use a saucepan on a hot plate,
or an electric wok/. busted by sooz
Posted to recipelu-digest Volume 01 Number 228 by James and Susan Kirkland
on Nov 08, 1997
[Home] Mongolian Hot Pot [Home]
Title: Mongolian Hot Pot:
Yield: 1
Ingredients
1 see directions
Instructions
1. Heat some really great veggie broth.
2. Put it in the fondue pot. Toss in some chopped garlic and ginger.
3. Using a fondue fork, skewer vegetables (zukes, shrooms, broccoli, etc.)
and extra-firm lowfat tofu that's been cut into 1-in squares.
4. Let skewered items simmer in broth.
5. When cooked, remove skewered vegetables, etc. and dip in sauce made from
low-sodium soy sauce, garlic, ginger, a little honey, and 1 drop of chinese
sesame oil (for flavor); or any other sauce.
6. Afterward, pour the broth into bowls and enjoy. Definitely a different
kind of fondue.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Mongolian Hotpot [Home]
Title: Mongolian Hotpot
Yield: 6 Servings
Ingredients
3 lb lean lamb leg of fillet
7 1/2 c chicken stock
1 ts peeled; grated, fresh root
-ginger
1 clove garlic; crushed
2 tb chopped spring onion
2 tb chopped fresh coriander
4 oz spinach leaves; shredded
8 oz chinese leaves; shredded
3 oz instant soup noodles
----------------------HOTPOT DIPPING SAUCE----------------------------
6 tb soy sauce
3 tb smooth peanut butter
2 tb rice wine or dry sherry
1 pn chile powder
3 tb hot water
1 shallot; finely chopped
Instructions
From: sharon@comlab.oxford.ac.uk (Sharon Curtis) (COLLECTION)
Date: Wed, 20 Oct 1993 11:20:55 GMT
Slice lamb very thinly and arrange on two large plates. Put stock into a
large saucepan with ginger and garlic and simmer for 15 minutes. Put
psring onion coriander spinach Chinese leaves and noodles into separate
serving bowls. Combine the ingredients for dipping sauce and divide between
6 small dishes.
Put stock into a special Mongolian hotpot or a fondue pot. Add spring
onions an bring back to boil. Transfer pot to burner. Each person uses
fondue forks or Chinese wire strainers to cook pieces of food in stock. The
food is then dipped in sauce before eating. Any remaining spinach and
Chinese leaves are finally added to the pot with coriander and noodles.
When noodles are tender the soup is served in bowls. (Serves 6)
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Title: Mongolian Lamb
Yield: 6 Servings
Ingredients
1 lb Lamb, lean boneless
-shoulder; cut into 1" strip
=== MARINADE ===
2 tb Oyster sauce
3 Green onions; chopped
1 tb Chili sauce
Freshly-ground black pepper
=== FOR STIR-FRYING ===
2 tb Peanut oil
3 Garlic cloves; diced fine
1/2 ts Salt; or to taste
=== GARNISH ===
2 c Iceberg lettuce; shredded as
- for taco
3 Green onions; chopped
1 tb Sesame oil
Instructions
Slice the lamb thin and the into 1-inch wide strips. I often freeze the
lamb just a bit so I can slice it very thin. Mix the marinade and soak the
meat in same for 30 minutes.
Heat a wok and add the oil, salt and garlic. Stir-fry just until the
garlic begins to change color, then add one-half of the marinated meat.
Stir-fry over very high heat until done to your taste.
Remove to a warm plate and stir-fry the second half. Serve over the
lettuce and add the onion and sesame oil garnish.
Comments: Great grills are used for this dish in famous Mongolian
restaurants in China. You may want to use a table-top grill of some sort
and cook this dish at the table in front of your guests.
I think the dish is just fine straight from the kitchen wok. It is rich!
Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 10-30-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-17-1994
- - - - - - - - - - - - - - - - - -
Contributor: Jeff Smith
Preparation Time: 0:00
[Home] Mongolian Rabbit Barbecue [Home]
Title: Mongolian Rabbit Barbecue
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
This recipe is for rabbit fixed in Chinese style. It is one of my
personal favorites. The taste is delicious as well as interesting. My
kids love it too! Enjoy! MONGOLIAN RABBIT BARBEQUE 2 fryer rabbits 5
Tblspns soy sauce 1/2 tspn salt 3 tblspns Hoisin
sauce 1/4 cup peanut oil 4 Tblspns lemon juice 1 tspn fresh ground
ginger 1/2 tspn pepper 3 Tblspns sesame seeds 1 tspn rice
vinegar Quarter the rabbits. salt & pepper the pieces. In glass or
ceramic baking dish, mix the oil, ginger, soy sauce, hoisin sauce,
sesame seeds, lemon juice, & rice vinegar. Place the pieces into the
mixture to marinate, cover, & refrigerate for 6-8 hours. Be sure to
turn at least once during mainating time.* Broil 4-6 inches from the
heat source til done, turning as needed. Baste with the marinade as
needed. *NOTE* -- I prefer cookig these on the outdoor barbeque but
they come out well in the oven-broiler. Serves 6-8
From: Sharon Anderson Date: Wed, 08-2
[Home] Monkfish Tail In Pepper And Mustard Sauce [Home]
Title: Monkfish Tail In Pepper And Mustard Sauce
Yield: 1
Ingredients
1 lb cooked potatoes; pureed
6 oz cooked green cabbage
1 oz butter
1 bn spring onions; diced
3 oz diced bacon
1/2 red onion; chopped
1 garlic clove; chopped
1 salt and pepper
1 fresh mint; chopped
3 6 oz monkfish fillets
1 cracked black pepper
100 ml double cream
4 tb grain mustard
1 fresh basil; mint, coriander
Instructions
Saut, the onions, garlic and bacon in a pan, then mix with the potato,
butter, spring onions and mint. Season well. Roll the monkfish in the
cracked pepper and seal in a hot pan. Place in the oven for about 5
minutes to cook.
Form the bubble and squeak potato mix into cakes, dip into some flour and
pan fry until golden brown on each side.
Mix the cream, seasoning and mustard and reduce in a hot pan to make the
sauce. Serve the monkfish sliced on top of the bubble and squeak with the
sauce around the edges. Garnish with basil.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights
reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
[Home] Moo Goo Gai Pan ( Chinese Dish ) [Home]
Title: Moo Goo Gai Pan ( Chinese Dish )
Yield: 1 Servings
Ingredients
2 whole chicken breasts
1/2 ts salt
1 ts cornstarch
2 tb oil
1 c sliced celery
1 (4 oz.) can mushrooms
1 green pepper, sliced
1 cn water chestnuts
1 tb soy sauce
1 cn baby corn
1/4 c blanched almonds
20 pea pods
Instructions
Preparation : Bone and skin chicken, cut into 1 inch slices. Shake
pieces with salt and cornstarch. Stir-fry in hot oil until chicken
turns white; approximately 2 minutes. Add mushrooms with liquid,
green pepper, water chestnuts, baby corn and soy sauce. Cook 4
minutes longer. Add almonds. Good with hot rice.
From: Art Misero Date: 05 Oct 96
[Home] Moo Goo Gai Pan (Chinese Dish) [Home]
Title: Moo Goo Gai Pan (Chinese Dish)
Yield: 1 Servings
Ingredients
2 whole chicken breasts
1/2 ts salt
1 ts cornstarch
2 tb oil
1 c sliced celery
1 (4 oz.) can mushrooms
1 green pepper, sliced
1 cn water chestnuts
1 tb soy sauce
1 cn baby corn
1/4 c blanched almonds
20 pea pods
Instructions
Preparation : Bone and skin chicken, cut into 1 inch slices. Shake pieces
with salt and cornstarch. Stir-fry in hot oil until chicken turns white;
approximately 2 minutes. Add mushrooms with liquid, green pepper, water
chestnuts, baby corn and soy sauce. Cook 4 minutes longer. Add almonds.
Good with hot rice.
Posted to MM-Recipes Digest V3 #313
Date: Thu, 14 Nov 1996 18:51:06 -0500
From: Walt Gray
[Home] Moo Shu Vegetables With Chinese Pancakes [Home]
Title: Moo Shu Vegetables With Chinese Pancakes
Yield: 2 Servings
Ingredients
2 Teaspoons Roasted sesame
-seed oil
2 Green onions; thinly sliced
2 Cups Bok choy; thinly sliced
1/2 Red bell pepper; - thinly
-sliced
1 Carrot; thinly sliced
1/2 Cup Mushrooms; thinly sliced
1/2 Cup Mung bean sprouts
4 Ounces Reduced-fat tofu;
-crumbled
2 Teaspoons Fresh ginger,
-peeled; grated
1 Garlic clove; minced
1 Tablespoon Tamari or soy
-sauce
Hoisin sauce
6 Frozen Chinese pancakes; OR-
- whole wheat crep
(thawed)
Instructions
Preheat the oven to 325 F. Wrap pancakes in foil and place in oven to
warm, about 8 minutes.
Heat sesame oil in a wok or large skillet until very hot. Add green
onions, bok choy, red bell pepper, carrots and mushrooms. Stir-fry
vegetables 3 to 4 minutes until crisp tender. Add sprouts, tofu, ginger
and
garlic and continue cooking 2 to 3 minutes until sprouts are soft. Stir in
tamari and extra hoisin sauce. To eat, drizzle a spoonful of hoisin sauce
across center of pancake. Top with generous helping of vegetables and roll
up burrito style.
Per Serving: Calories: 345 Grams of Fat: 10.5 % Fat calories: 27
Cholesterol: 0 mg Grams of Fiber 7
Source: Delicious! July/August 1993 Typed for you by Karen Mintzias
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 89 Calories; 1g Fat (5% calories
from fat); 5g Protein; 20g Carbohydrate; 0mg Cholesterol; 79mg Sodium
Preparation Time: 0:00
[Home] Mountain Apple & Vidalia Soup W Gruyere & Parmesan Cheeses [Home]
Title: Mountain Apple & Vidalia Soup W/ Gruyere & Parmesan Cheeses
Yield: 8
Ingredients
2 c beef stock
3 c apple cider
1 bay leaf
1 ts fresh thyme leaves
1 ts coarsely ground black pepper
1 salt; to taste
3 tb butter
40 oz vidalia onions; thinly
-sliced
1 ts salt
1 ts granulated sugar
1 1/2 tb sherry; (1 1/2 to 2)
24 lg garlic croutons
1/2 c parmesan cheese; grated
1/2 c gruyere cheese; grated
1 c north carolina red apples;
-diced & chilled
1 fresh chives; chopped
Instructions
In a large pot, combine the first six ingredients and bring to a gentle
boil. Reduce heat to simmer and cook for 1 hour.
In a large skillet, melt the butter and saute the onions for 3 to 5
minutes. Add the 1 teaspoon salt and the sugar and saute for 4 to 5
minutes more, or until the onions are browned and thoroughly cooked.
Deglaze the skillet with the sherry and add the onion mixture to the cider
mixture. Simmer for 1 hour.
Ladle the soup into small, ovenproof soup bowls and top each serving with
3 garlic croutons. Divide both cheeses among the servings and place the
bowls in the oven. Brown under the broiler for 1 to 2 minutes. Garnish
with the diced apples and the chives and serve immediately.
YIELD: 8 SERVINGS
RICHMOND HILL INN
ASHEVILLE, NORTH CAROLINA
Per serving: 198 Calories (kcal); 8g Total Fat; (38% calories from fat); 6g
Protein; 24g Carbohydrate; 23mg Cholesterol; 964mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; 1
Fat; 0 Other Carbohydrates
Recipe by: Inn Country USA - RICHMOND HILL INN
Converted by MM_Buster v2.0n.
[Home] Mountain Man Breakfast [Home]
Title: Mountain Man Breakfast
Yield: 8 Servings
Ingredients
1 12-inch dutch oven
1 md onion, chopped
1/2 lb bacon, cut into small pieces
1 pk 32-oz. hash brown potatoes
12 eggs
1 1/2 lb cheddar cheese, grated
1 8-oz. jar of salsa
Instructions
Preheat Dutch oven over 10 charcoal briquets and preheat lid with 14
briquets.
Brown 1/2 pound bacon. Add onion and cook until clear.
Remove bacon and onions from Dutch oven and drain on paper towels. Wipe
excess grease out of dutch oven and place back over hot briquets.
Stir in the 32-ounce bag of hash brown potatoes.
Fry until potatoes are golden brown, then mix the bacon and onions back in.
Break 12 eggs into medium mixing bowk and beat thoroughly. Pour over
potatoes, bacon and onions. Cover with hot lid and cook until eggs are
almost solid.
Sprinkle with 1 1/2 pounds grated cheddar cheese.
Continue cooking until eggs set and cheese melts. Just before serving, top
with 1 8-oz jar of hot, medium, or mild salsa, according to taste.
Recipe found inside new
Lodge Dutch oven
MM Format by John Hartman Indianapolis, IN
[Home] Mountain Of Profiteroles [Home]
Title: Mountain Of Profiteroles
Yield: 1
Ingredients
1 recipe pate a choux; piped
-into about 40
1 ; cream puffs
1 recipe pastry cream
1 recipe chocolate ganache
-glaze
Instructions
Using a #1 (1/4-inch) star pastry tip, pierce a hole in the bottom of each
puff. Gently whisk the cooled pastry cream until smooth. Fit the #1 tip
into a pastry bag and inject the cream into each puff. On a plate or
pedestal cake stand, arrange about 20 puffs to form a circular base, about
8 inches in diameter. Drip the chocolate sauce over them. Continue to
pile up the puffs, dripping more sauce as you go.
Yield: 40 small profiteroles
Converted by MC_Buster.
Recipe by: BAKERS' DOZEN SHOW #BD1A38
Converted by MM_Buster v2.0l.
[Home] Mountain-Style Paella [Home]
Title: Mountain-Style Paella
Yield: 8 Servings
Ingredients
2 lg red bell peppers; seeded
1/4 c olive oil
3 1/2 lb chicken; cut into 8 pieces
1 1/2 lb breakfast pork sausage
-links; cut into 1-inch
-- pieces
1 lb mushrooms; thinly sliced
3 lb tomatoes; about 7-cups
-- chopped
2 tb minced garlic
1 lb green beans; trimmed cut
-into
-- 1-inch lengths
1/2 c almonds; finely ground
1 1/2 tb chopped fresh rosemary
1 1/2 tb chopped fresh sage
2 ts salt
2 ts ground black pepper
1/2 ts saffron threads; crushed
1/4 ts dried crushed red pepper
2 c arborio rice; or short-grain
-- white rice
6 c canned low-salt chicken
-broth; hot
lemon wedges
Instructions
Cut 1 bell pepper lengthwise into thin strips. Chop second pepper;
reserve. H
eat oil in heavy 14-inch skillet or paella pan over medium-high heat. Add
bell
pepper strips; saute until softened, about 6 minutes. Using tongs,
transfer p
epper strips to bowl; reserve. Season chicken with salt and pepper. Add
to sk
illet and cook until brown on all sides, about 12 minutes. Transfer to
plate.
Add sausage to skillet; saute until golden, about 5 minutes. Using
slotted sp
oon, transfer to plate with chicken.
Pour off all but 6 tablespoons drippings from skillet. Add mushrooms to
skille
t; saute over medium-high heat 5 minutes. Stir in tomatoes, garlic and
chopped
bell pepper and bring to boil. Reduce heat and simmer until almost all
liquid
evaporates, about 35 minutes.
Add green beans and next 7 ingredients to skillet. Stir in rice, chicken,
saus
age and 6 cups hot broth; bring to boil. Reduce heat to medium; simmer
uncover
ed until chicken is cooked, adding more broth if mixture seems dry, about
30 mi
nutes. Let stand 5 minutes. Top with pepper strips. Garnish with lemon.
Notes: About two centuries ago, field workers near Valencia began sharing a
lun
cheon dish made of rice, vegetables, snails and eels cooked in a flat,
oval, tw
o-handled metal pan known as a paellera. And so paella was born.
Rice dishes made in such a pan, whatever the ingredients, are called paella
or
just arroz con ("rice with"), followed by a description of the
contents. The t
raditional components of this particular version are snails, rabbit and
rosemar
y, which are found in the Valencian mountains.
This equally delectable rendition omits the snails and substitutes chicken
for
rabbit. This recipe can be made in a paella pan, a flameproof earthenware
cass
erole or a large skillet.
MC formatted by Barb at Possum Kingdom using MC Buster & SNT
Converted by MC_Buster.
"Education is not received. It is achieved." Author unknown.
Contributor: Bon Appetit May 1995
Preparation Time: 0:00
[Home] Mridula'S Indian Kitchen [Home]
Title: Mridula'S Indian Kitchen
Yield: 1
Ingredients
1 lg aubergine
5 oz whole milk natural yoghurt
2 ts chopped fresh ginger
1 green chilli; chopped
1/2 oz fresh coriander; including
-the
1 ; tender stalks,
1 ; roughly chopped
1/2 ts salt
1/2 ts sugar
1/2 ts paprika
Instructions
Pre-heat the grill to high and make at least two small incisions in the
aubergine to prevent it from bursting during cooking. Place the whole
aubergine approximately 6 inches below the element and grill for 8-10
minutes, turning it over half way through. Remove and cool thoroughly.
Slit the aubergine lengthways into two halves and scrape off the flesh
with a knife or a spoon. Discard the skin.
Process the aubergine flesh along with the remaining ingredients, except
for the paprika, until smooth. Transfer to a serving dish and sprinkle
the paprika on top.
DISCLAIMERc Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
[Home] Mu Shu Vegetables With Chinese Pancakes [Home]
Title: Mu Shu Vegetables With Chinese Pancakes
Yield: 1 Servings
Ingredients
4 eggs, beaten
4 ts sesame oil
1 ts salt
1 tb peanut oil
1/2 oz chinese dried wood ears
-(black fung; us)
1/2 oz chinese lily buds
1/4 lb red peppers
4 whole scallions
3 tb rice wine or dry sherry
1 tb finely chopped garlic
1 tb finely chopped fresh ginger
2 tb dark soy sauce
6 oz bean sprouts chinese
-pancakes hoisi; n sauce, fo
Instructions
This is a vegetarian version of a traditional Chinese favorite, Mu-Shu
Pork. Here, I rely on an unusually flavorful combination of spices,
vegetables, and condiments which together make one forget that pork or
any other meat was ever a part of the dish. Particularly important to
this recipe are the Chinese dried wood ears and lily buds. Their
textures and the flavors they absorb in the stir frying are the basis
for the success of the dish. When the combined ingredients are eaten
with Chinese pancakes and hoisin sauce, what might be an ordinary dish
is transformed into a festive affair. Most of the preparation may be
done ahead of time and, once the pancakes are made, the rest is easily
accomplished, making this a perfect dish for a dinner party.
Combine the beaten eggs with 2 teaspoons of the sesame oil and salt in
a small bowl. Heat a frying pan or wok over moderate heat and add 1
Tablespoon of the oil. Pour in the egg mixture and spread it quickly
over the surface of the pan until it forms a thin crepe like pancake.
There is no need to turn it over. Remove from the heat and when cool,
shred the egg pancake and set aside.
Soak the dried wood ears and lily buds in warm water for about 20
minutes until soft. Meanwhile, finely shred the peppers and
scallions. Squeeze the excess liquid from the black fungus and lily
buds. Finely shred the wood ears, discarding the stem, and snap off
the hard ends of the lily buds.
Heat a wok or large frying-pan over heat heat and add the remaining
peanut oil. when almost smoking, add the wood ears, lily buds, and
rice wine and stir fry for 1 minute. Add the garlic, ginger, and dark
soy sauce, and stir fry for another minute. Then put in the shredded
egg, red peppers, scallions and bean sprouts and continue to stir fry
for 3 minutes until the ingredients are thoroughly mixed. Stir in the
remaining sesame oil, and turn onto a large platter. Serve with the
Chinese pancakes and hoisin sauce.
From: Eastman@solstice.Jpl.Nasa Date: 05-04-94
[Home] Mushroom And Chinese Cabbage Stir-Fry Wei-Chuan [Home]
Title: Mushroom And Chinese Cabbage Stir-Fry Wei-Chuan
Yield: 1 Servings
Ingredients
2 lb chinese cabbage
6 chinese black mushrooms
6 c water
1 tb salt
2 tb oil
1/2 tb rice wine
2 c stock
1 ts salt
1/2 ts msg; substitute salt
1 ts cornstarch
1 tb water
Instructions
Trim cabbage and cut into large bite-size pieces. Parcook in 6 c
water and 1 T salt for 2 min. Drain.
Soften mushrooms in warm water. Remove and discard stems.
Heat pan with oil. Add rice wine, stock, salt, and MSG and bring to
the boil. Add mushrooms and cook 5 min over medium heat. Add cabbage
and stir well over heat and thicken with cornstarch dissolved in
water.
Thicken sauce with cornstarch dissolved in water.
M's note: The Chinese actually make this sometimes with the addition
of a little evaporated milk. Yuck.
From: Michael Loo Date: 25 Jun 97 National
Cooking Echo ˇ
[Home] Mushroom And Cumin Samosa And Oriental Spring Roll With A S [Home]
Title: Mushroom And Cumin Samosa And Oriental Spring Roll With A S
Yield: 4
Ingredients
-----------------------SPRING ROLL BATTER-----------------------------
120 g plain flour
55 g cornflour
3 tb vegetable oil
400 ml cold water
--------------------FILLING FOR SPRING ROLLS--------------------------
1/2 pk beansprouts
1 green pepper
1 red or yellow pepper
1 md carrot
1 piece fresh ginger root
12 mange tout
1 7.5 cm piece leek
1 clove garlic; (crushed)
1 soy sauce
1 salt & pepper
------------------------MUSHROOM SAMOSA-------------------------------
1 sm onion; (chopped)
1 clove garlic; (crushed)
1 ts ground cumin seeds
1/2 ts ground coriander seeds
225 g mushrooms; (thinly sliced)
15 g unsalted butter
2 sheets filo pastry
1 melted butter to brush
------------------------------SAUCE-----------------------------------
1 tb dark soy sauce; (1 to 2)
150 ml vegetable stock
1 tb amontillado sherry
1 stick cinnamon; (broken in
-half)
1 tb coriander seeds
Instructions
Spring Roll Batter
1. Mix flour and cornflour together.
2. Make a well in the middle and add the oil.
3. Gradually add water to make a smooth batter. Let it stand for 30
minutes.
Filling
4. Using a hot skillet or crepe pan, make the pancakes in the ususal way.
5. Shred all vegetables into matchstick sized pieces. Fry with garlic in
a little sesame oil, keeping everything very crisp. Season with soy, salt
and pepper.
6. Lay a spoonful of mixture on each pancake. Fold the sides over the
filling and then starting at the bottom, roll each pancake over the
filling to form an enclosed cylinder. Brush edges with beaten egg yolk to
seal. Put them apart on an ovenproof tray, lightly greased.
Mushroom Samosa
7. Fry onion and garlic in butter until soft.
8. Add ground spices and fry to release flavour.
9. Add mushrooms and cook. Season and check flavour.
Sauce
10. Reduce down to concentrate the flavour.
11. Pass through a fine sieve into a clean pan.
12. Whisk in small pieces of chilled butter until thickened glossy sauce
is formed. Just before serving, stir in 1 tbsp of chopped fresh coriander
leaves
Converted by MC_Buster.
NOTES : Chef:Tessa Bramley
Converted by MM_Buster v2.0l.
[Home] Mushroom And Cumin Samosa And Oriental Spring Roll With A So [Home]
Title: Mushroom And Cumin Samosa And Oriental Spring Roll With A So
Yield: 4
Ingredients
-----------------------SPRING ROLL BATTER-----------------------------
120 g plain flour
55 g cornflour
3 tb vegetable oil
400 ml cold water
--------------------FILLING FOR SPRING ROLLS--------------------------
1/2 pk beansprouts
1 green pepper
1 red or yellow pepper
1 md carrot
1 piece fresh ginger root
12 mange tout
1 7.5 cm piece leek
1 clove garlic; (crushed)
1 soy sauce
1 salt & pepper
------------------------MUSHROOM SAMOSA-------------------------------
1 sm onion; (chopped)
1 clove garlic; (crushed)
1 ts ground cumin seeds
1/2 ts ground coriander seeds
225 g mushrooms; (thinly sliced)
15 g unsalted butter
2 sheets filo pastry
1 melted butter to brush
------------------------------SAUCE-----------------------------------
1 tb dark soy sauce; (1 to 2)
150 ml vegetable stock
1 tb amontillado sherry
1 stick cinnamon; (broken in
-half)
1 tb coriander seeds
Instructions
Spring Roll Batter
1. Mix flour and cornflour together.
2. Make a well in the middle and add the oil.
3. Gradually add water to make a smooth batter. Let it stand for 30
minutes.
Filling
4. Using a hot skillet or crepe pan, make the pancakes in the ususal way.
5. Shred all vegetables into matchstick sized pieces. Fry with garlic in a
little sesame oil, keeping everything very crisp. Season with soy, salt and
pepper.
6. Lay a spoonful of mixture on each pancake. Fold the sides over the
filling
and then starting at the bottom, roll each pancake over the filling to form
an
enclosed cylinder. Brush edges with beaten egg yolk to seal. Put them apart
on
an ovenproof tray, lightly greased.
Mushroom Samosa
7. Fry onion and garlic in butter until soft.
8. Add ground spices and fry to release flavour.
9. Add mushrooms and cook. Season and check flavour.
Sauce
10. Reduce down to concentrate the flavour.
11. Pass through a fine sieve into a clean pan.
12. Whisk in small pieces of chilled butter until thickened glossy sauce is
formed. Just before serving, stir in 1 tbsp of chopped fresh coriander
leaves
Converted by MC_Buster.
Per serving: 211 Calories (kcal); 15g Total Fat; (58% calories from fat);
4g Protein; 19g Carbohydrate; 9mg Cholesterol; 277mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Mushroom Soup - Chinese [Home]
Title: Mushroom Soup - Chinese
Yield: 4 Servings
Ingredients
2 oz dried mushrooms
2 tb cooking oil
1 green onion, chopped
1 ts garlic, chopped
1 ts ginger, chopped
1 tb soy sauce
1 ts brown sugar
1/2 ts salt
1 l stock
Instructions
Soak mushrooms in water for 20 minutes. Separate stem from caps &
discard stems. Heat oil in a soup pot & fry onion, garlic & ginger
for 2 minutes. Add soy sauce, sugar & salt. Mix together well. Pour
in stock & simmer gently with the lid on for 30 minutes.
Jack Santa Maria, "Chinese Vegetarian Cooking"
[Home] Mysore Pagu - A South Indian Sweet [Home]
Title: Mysore Pagu - A South Indian Sweet
Yield: 1 Servings
Ingredients
700 g sugar
1/4 l kadala mavu- chick pea flour
1 coconut
70 g cashewnuts
1 kesari powder
8 cardamom
175 g ghee
Instructions
Shred the coconut. Break the cashewnuts into small pieces and fry
them in ghee. Powder the cardamom.
Heat water in a vessel containing 1/4 ltr. of water and add the
sugar to it. After the sugary liquid is no longer thin, add the
coconut shreds and heat it until it turns thick.
Then add the kadala mavu gradually and keep stirring to ensure
uniformity in the mixture. After all the kadala mavu is added and
after sufficient stirring, add the fried cashewnut pieces and
kesari powder and ghee and stir the mixture well. After you are
sufficiently satisfied that you get a 'mysorepagu' odour :-) add the
powdered car- damom and mix it thoroughly and stop heating.
Pour the mixture onto a plate which could accomodate sufficient
thickness. Cut into rectangular pieces while hot.
NOTES This recipe is a translation from 'samaithu paar', a cook-
book in Tamil.
CONTRIBUTOR Sridhar. sridhar@asuvax.eas.asu.edu