Oriental Recipes - O
[Home] Okonomiyaki (Japanese Pizza) [Home]
Title: Okonomiyaki (Japanese Pizza)
Yield: 1
Ingredients
1 sheet nori (about 8x7
-inches) (seaweed)
Instructions
Sauce:
1/4 cup catsup
1 1/2 tbsp. Worcestershire Sauce
1/4 tsp. Dijon mustard
2 tbsp. sake
1 tsp. soy sauce
Okonomiyaki:
2 eggs
1 cup flour
1 cup water
2 tbsp. sake
pinch salt
2 cups shredded cabbage (about 1 1/2 inch strips)
1/4 cup shredded carrot (1 1/2 inch strips)
4 whole scallions, cut in half lengthwise and into 1-inch strips (about 1
cup)
1/4 cup vegetable oil
1/2 cup cooked shrimp, cut in 1/2-inch pieces (or cooked crabmeat, chicken,
--bacon, whatever meat you'd like)
mayonnaise
Toast the nori by waving it over a flame until it stiffens slightly, but be
careful--it burns easily. Crumble into little pieces and set aside.
Combine all the sauce ingredients in a small saucepan and simmer for 30
seconds, stirring constantly. Remove from the heat and cool to room
temperature.
Beat the eggs in a large bowl. Add the flour and water and continue
beating
until you have a batter the consistency of pancake batter. Add the sake
and
salt. Fold in the cabbage, carrots, and scallions. Be sure to mix the
batter an vegetables together evenly. Each okonomiyaki will use 1/4 of
this
mixture.
Heat 1 tbsp. of the oil in a standard 10-inch skillet. Spoon 1/4 of the
batter onto the hot skillet (like a pancake) making sure the vegetables are
evenly distributed. Then sprinkle 1/4 of the shrimp or meat of you choice
on top. Cook each side on medium heat for 2 minutes, until lightly
browned.
Reduce the heat to low and cook, covered, for another 5 minutes,
occasionally turning and gently pressing the okonomiyaki with a spatula.
Prepare three more okonomiyaki as above. Keep the finished pancakes warm
in
a low oven while making the rest, or use two skillets and make two
okonomiyaki at a time.
Serve hot with the sauce to taste--I recommend 1 tbsp. per okonomiyaki--
and
top with about a tsp. of mayonnaise and a sprinkling of toasted nori.
Source: Sundays at Moosewood Restaurant
Christine
casmith@interlog.com
[Home] One- Two- Three- Four- Five (Chinese Pork Stew) [Home]
Title: One, Two, Three, Four, Five (Chinese Pork Stew)
Yield: 1 Servings
Ingredients
1 lb pork spareribs -- cut in
1 half
3 tb sugar
8 green onions -- 4 to 5
1 inches long
1/4 c soy sauce
1 tb rice wine -- or dry sherry
5 tb water
2 tb rice vinegar -- or white
1 vinegar
Instructions
Use a sharp knife to cut between the spareribs. Put the green onions
in the bottom of a large saucepan. Place the spareribs on top of the
green onions. Add the wine, vinegar, sugar, soy sauce, and water.
Cover and bring to a boil over high heat then reduce heat to low.
Cook about 2 hours, then serve hot. Makes about 4 servings. Note:
[Home] Oneida Indian Succotash [Home]
Title: Oneida Indian Succotash
Yield: 1 Servings
Ingredients
1 1/2 c frozen corn kernels, thawed
1 (may use fresh corn
1 kernels-about 3 ears)
1/2 c chopped onion
1 c chopped summer squash
1 c chopped red bell pepper
1 ts ground cumin
1 tb olive oil
2 garlic cloves, minced
1/2 c defatted chicken broth
2 tb chopped fresh cilantro
1/8 ts hot sauce
1/8 ts ground pepper
2 c frozen baby lima beans,
1 thawed
Instructions
Place a large nonstick skillet over high heat until hot. Add corn, red
pepper, onion, and cumin; saute 5 minutes until vegetables are
slightly blackened. Add summer squash, olive oil, and garlic;
sauteing and additional minute. Reduce heat to medium-high, add broth
and remaining ingredients. Cook 3-5 minutes or until heated through,
stirring frequently.
Yield: 8-10 1/2-cup servings Nutrition per serving: calories 98,
percent fat calories 16%,sodium 127 mg, cholesterol less than 1 mg.
Copyright Oneida Indian Natives From: Sam Lefkowitz Date: 15 Jan 97
Home Cooking Ž
[Home] One~ Two~ Three~ Four~ Five (Chinese Pork Ste [Home]
Title: One~ Two~ Three~ Four~ Five (Chinese Pork Ste
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
1 lb pork spareribs -- cut in
: half
3 TB sugar
8 green onions -- 4 to 5
: inches long
1/4 c soy sauce
1 TB rice wine -- or dry sherry
5 TB water
2 TB rice vinegar -- or white
: vinegar
Use a sharp knife to cut between the spareribs. Put the green onions
in the bottom of a large saucepan. Place the spareribs on top of the
green onions. Add the wine, vinegar, sugar, soy sauce, and water.
Cover and bring to a boil over high heat then reduce heat to low.
Cook about 2 hours, then serve hot. Makes about 4 servings. Note:
~---- This recipe is really nice, and good for weekends. I suggest
you serve it with white rice to soak up all the liquid. I think the
name is supposed to indicate how simple it is - it's from an old
chinese cookbook.
Recipe By : jih@acpub.duke.edu (Joy Hogley)
[Home] Oni-Giri (Japanese Rice Ball) [Home]
Title: Oni-Giri (Japanese Rice Ball)
Yield: 4 Servings
Ingredients
1 rice
1 nori (seaweed)
1 seasoned rice vinegar
1 smoked salmon
1 wasabi paste
1 salt
1 sugar
Instructions
This recipe is for the picnic rice balls that someone mentioned. They are
easier than sushi, don't require a mat, etc. Don't shy away from making
these. You don't need to use raw fish. Indeed, these particular rice balls,
called Oni-giri do not usually contain raw fish. These can be made with
smoked salmon or not as you wish.
To season the vinegar, add some salt and or sugar to taste. I don't like
the sugar myself and leave it out. I also water down the vinegar a little
bit. If you don't like vinegar, you can just use salt water or even just
plain water.
The Nori may be purchased in toasted sheets ready to use. It is widely
available. I've found it in local grocery stores here in North Carolina.
Cut the sheets into 4 - 5 cm wide strips.
The rice should be a sticky variety, like Kokuho Rose, but I have made
these successfully with standard American medium grain white rice. Prepare
as for steamed rice, allow it to sit in the pan, covered, after cooking for
about 1 hour before lifting the cover. Dump the rice into a bamboo
vegetable steamer or a wooden salad bowl, something that will absorb some
of the moisture. Fan the rice while GENTLY tossing it a few times. This
cools it so it can be handled and removes the excess moisture.
Have the salmon ready in 4 cm strips with as much wasabi dabbed on it as
you'd like. Once the rice is cool enough to handle you can begin. Wet your
hands with the vinegar. Grab some rice in the palm of one hand. Push a
strip of salmon into it. Form the rice ball by clasping your hands together
GENTLY. The idea is to form a nice triangular ball with flat faces. It's
fun. You also don't want to handle them too much. You don't want to squash
the rice grains just stick them together. Once you've shaped the ball. Wet
one side of the Nori strip with the vinegar and wrap it around the flat
faces of the rice ball.
These make GREAT picnic food. They go well with fruits and vegetables. My
wife, Leah, who doesn't like seafood loves these. So, even if you think
eating seaweed sounds weird, give them a try.
Oh, and by the way, smoked salmon is excellent with soy sauce and wasabi.
elcooper@chem.duke.edu (Evan L. Cooper)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
[Home] Onion Khulcha (Indian Bread) [Home]
Title: Onion Khulcha (Indian Bread)
Yield: 4 Breads
Ingredients
1 no ingredients
Instructions
2 c all-purpose flour; plus more
-for kneading
1 lg egg
1/2 ts baking powder
1 ts sugar
1/4 ts salt
2 tb plain yogurt
1/4 c milk; warmed
2 ts vegetable oil
2 md onions; chopped
1/4 c green pepper; finely chopped
1/4 c coriander; finely chopped
1/4 c butter; (1/2 stick), melted
Makes four 8-inch breads
The Bombay Bar & Grill in Westport, Connecticut, bakes all of its
own delicious breads, like onion khulcha, in a tandoor, a
traditional rounded-top oven made of brick and clay. Inside the
tandoor, foods and breads are baked over the direct heat of a smoky
fire. The chef stretches the dough until it's flat and then sticks
it to the sides of the oven. During baking, the breads puff and
brown. They are then peeled off the sides of the oven with specially
designed metal skewers. Since you probably don't have a tandoor oven
at home, you can replicate the effect by baking onion khulcha and
other Indian breads in a conventional oven on a pizza stone or
quarry tiles.
1. Mix flour, egg, baking powder, sugar, salt, yogurt, milk,
and oil until combined. Gradually add 1/3 cup water, and knead
dough until firm but not too soft. Let dough rest in a bowl
covered with damp cloth for at least 2 hours.
2. Place pizza stone in oven, and heat to 350 degrees. Divide
dough into four pieces, and knead each piece on a floured
surface until smooth, forming into a ball. Let rest 10
minutes.
3. On a lightly floured surface, press each ball into a disc,
eight inches in circumference. Cover entire surface with
onions, peppers, and coriander. Place on pizza stone in oven,
and bake until bread puffs up and brown blisters form on the
surface, 5 to 10 minutes. Remove from oven, and brush with
melted butter.
SOURCE:
Martha Stewart Living:
APRIL 20, 2000
MM-format by Petra
[Home] Orange Oriental Stir-Fry [Home]
Title: Orange Oriental Stir-Fry
Yield: 4 Servings
Ingredients
2 ts cornstarch
1 tb soy sauce
1 c orange juice
2 ts orange peel
1/2 ts salt
1 ts sugar
1 ts vegetable oil
1 lb turkey breast -- cut into 1
1 pieces
1 clove garlic -- minced
2 ts peeled, fresh gingerroot --
1 minced
1/2 c onion strips -- 1/2 wide
1 c red bell peppers -- cut in
1 wide strips
1 c snow peas -- trimmed &
1 halved
1/4 ts crushed red pepper
Instructions
Combine the cornstarch, soy sauce, juice, peel, salt and pepper in a
small bowl. Cook the turkey "medallions" in a large nonstick skillet
until they are no longer pink. Remove from the skillet. Reheat the
skillet until hot and add the oil. Next add the garlic, gingerroot,
and onions; stir-fry for about 1 minute. Add the cornstarch mixture
and stir constantly until thickened. Add the peppers, snow peas,
crushed red pepper and turkey; simmer 2 minutes. Serve over hot rice,
white or brown.
Recipe By : Butterball (3-15-96)
[Home] Orange Roughy Oriental [Home]
Title: Orange Roughy Oriental
Yield: 2 Servings
Ingredients
3/4 lb orange roughy fillets
1/2 tb vegetable oil
1/2 c julienned green onion
1 strips
1/2 ts minced garlic
1/2 ts gingerrot
2 tb soy sauce
1 pinch red pepper flakes
1/2 c bamboo shoots drained
Instructions
in Large Skillet, Preferably Non-Stick, Saute Fish in Oil Until It
Flakes Easily With Fork; Remove & Keep Warm. Stir Green Onions,
Garlic & Ginger in Remaining Oil in Skillet. Saute 30 Sec. Add Bamboo
Shoots, Soy Sauce & Red Pepper. Heat Through. Spoon Over Fish.
Serve Immediately.
[Home] Orange- Watercress & Endive With Oriental Orange Dressing [Home]
Title: Orange, Watercress & Endive With Oriental Orange Dressing
Yield: 8 Servings
Ingredients
2 c Finely-slivered radicchio;
-that had been cored,
; and rinsed
2 lg Belgian endives; separate
-into leaves
; and rinse
4 lg Seedless oranges; peeled,
; sliced into rounds
2 bn Watercress; rinse,
; discard woody stems
=== DRESSING ===
6 oz Frozen orange juice
-concentrate; unsweetened
Zest and juice of 1 large
-orange
1/3 c Light soy sauce
1/3 c Rice wine vinegar
1 tb Peeled and minced fresh
-ginger
1 1/2 ts Sesame oil
1/2 c Chopped green onions
1/4 c Chopped flat-leaf parsley
1 c Light olive or peanut oil
=== GARNISH ===
1 sm Sweet red onion; sliced in
-thin rings
Instructions
On chilled plates place a mound of the radicchio. Arrange endive, oranges
and watercress attractively around.
In a food processor, process all the ingredients except the olive oil
untilsmooth. Beat in oil separately being careful not to emulsify.
Drizzle dressing around and over salad. Place onion rings on top.
Store any unused dressing in the refrigerator up to 2 weeks.
This recipe yields 8 servings.
Recipe Source:
COOKING RIGHT with John Ash
From the TV FOOD NETWORK - (Show # CR-9605 broadcast 08-20-1996)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
09-04-1996
- - - - - - - - - - - - - - - - - -
Contributor: John Ash
Preparation Time: 0:00
[Home] Oriental 6 Bean Salad [Home]
Title: Oriental 6 Bean Salad
Yield: 6 Servings
Ingredients
1 c garbanzo beans (canned,
-drained) (c; hickpeas)
1 c kidney beans (canned,
-drained)
1 c lima beans (canned or fresh)
1 c mung beans (chinese bean
-sprouts) f; resh
1 c soy beans (fresh)
1 bn ya (??) beans (oriental long
- beans.; ..12-18 long)
1 artichoke heart
1 red bell pepper, julienned
1 water chestnuts, sliced
----------------------------DRESSING----------------------------------
1 chunk tofu
1 soy sauce
1 ginger
1 garlic
1 sesame oil
Instructions
DRESSING Mix dressing ingredients up together. Break tofu up into
small bite sized pieces. (sorry I didn't get the amounts for the
dressing, but he was going so fast, I missed it if he gave actual
amounts...) Allow to sit while preparing the rest of the salad.
SALAD Mix all salad ingredients except for the YA beans together in a
bowl. Save three Ya beans for each plate. Braid them (as in hair) and
lay the braided Ya bean around the side of each salad plate. If there
is any leftover Ya beans, chop them and add to salad. Once salad has
been thoroughly tossed, place mound on each plate. Pour dressing over
top and serve immediately.
Origin: Cooking with Yan, TV show Shared by: Sharon Stevens
[Home] Oriental Amaranth With Purple Cabbage [Home]
Title: Oriental Amaranth With Purple Cabbage
Yield: 2 Servings
Ingredients
1/2 c bell peppers, red; sliced
1/2 c cabbage, purple; sliced
1/2 c brussels sprouts
3 tb sesame oil; toasted
3 tb tamari
2 tb gomasio
2 c amaranth; cooked
2 tb parsley, fresh; chopped
Instructions
In a medium-size saucepan, saute the peppers, cabbage and sprouts in
the oil over medium heat for 3 to 5 minutes. Add the remaining
ingredients, mix well and cook an additional 3 to 6 minutes.
Gomasio is a Japanese seasoning available in Oriental markets and
health food stores.
Yield: 2 servings
Vegetarian Cooking for Good Health by Gary Null/MM by DEEANNE
[Home] Oriental Asparagus Braise [Home]
Title: Oriental Asparagus Braise
Yield: 4 Servings
Ingredients
1/2 lb asparagus, thinly sliced on
-the dia; gonal
1/2 c bamboo shoots, sliced
1/2 c water chestnuts, sliced
1 c celery, sliced diagonally or
1 lg celery stalk, sliced
-diagonally
1 c fresh mushrooms, sliced or
3/4 c canned mushrooms
1/2 c cashews (opt)
3 tb oil
1 salt
Instructions
1. Clean and prepare vegetables.
2. Heat oil in wok to smoking point. Stir fry asparagus in wok for
about 2 minutes. Reduce heat to low medium, cover wok and cook
asparagus for 5 more minutes, lifting cover 3-4 times to stir it. At
the end of 5 minutes, add all the other ingredients except cashews
raise heat 1 notch, stir fry 3 minutes with cover over wok. Lift
cover at least once or twice to stir vegetables, so all will be
cooked through. Place food in platter, if desired sprinkle cashews
over all.
NOTE: A very lovely party dish, especially in spring, when asparagus
is available.
Original Source not noted on file
From: Dorothy Flatman Date: 03-05-96
[Home] Oriental Asparagus [Home]
Title: Oriental Asparagus
Yield: 1 Servings
Ingredients
2 tb butter or margarine
2 tb slivered almonds
1 pk (10 oz.) frozen cut
-asparagus
1/2 c thinly sliced celery
1 cab; (5 oz.) water
-chestnuts,
1 tb soy sauce
Instructions
Source: Vari-Cook Microwave Cooking from Litton
Combine butter and almonds in 1-quart glass casserole.
Microwave on 70% power for 2 minutes. Stir and continue cooking for 2 - - 3
minutes or until golden brown. Remove almonds. Add asparagus, celery and
water chestnuts to butter. Cover with glass lid or plastic wrap.
Microwave on High for 5 minutes. Stir and continue cooking for 3 - 4
minutes or until tender-crisp. Stir in soy sauce and almonds. Let stand,
covered, 3 minutes before serving.
4 servings
Note: I use fresh asparagus when it is available and cook cut stem pieces
for 5 minutes on High before adding asparagus tips, celery, and water
chestnuts.
Posted to TNT Recipes Digest by PMHJ97A@prodigy.com (MRS KAY D ROOSE) on
Mar 30, 1998
[Home] Oriental Bacon Stir Fry [Home]
Title: Oriental Bacon Stir Fry
Yield: 4
Ingredients
2 tb sesame oil
250 g smoked back bacon de-rinded
-and cut; into, (8oz)
1 ; strips
4 salad onions; diagonally
-sliced
1 red pepper; de-seeded and
1 ; sliced
175 g beansprouts; (6oz)
125 g mangetouts; (4oz)
2 tb soy sauce
2 ts wholegrain mustard
1 tb clear honey
1 salt and freshly ground
-pepper
1 ts sesame seeds
Instructions
1. Heat the oil in a large frying pan or wok. Fry the bacon and salad
onions for 4-5 minutes over a moderate heat,stirring occasionally.
2. Add the remaining ingredients and stir fry for a further 4-5 minutes.
Transfer to a warmed serving plate and serve immediately with rice or
noodles. As an alternative, for a firmer bite, use 2 bacon steaks cut
into thin strips instead of the bacon rashers.
All recipes can be made using standard, tender sweet or Dry Cure bacon.
Converted by MC_Buster.
NOTES : A delicious oriental stir fry, ideal served with egg noodles or
rice.
Converted by MM_Buster v2.0l.
[Home] Oriental Balsamic Ginger Chicken [Home]
Title: Oriental Balsamic Ginger Chicken
Yield: 2 Servings
Ingredients
1/2 c Balsamic vinegar
1/4 c Light brown sugar - (packed)
1/2 tb Chopped fresh ginger
3/4 lb Boneless skinless chicken
-breasts
Salt
Freshly ground black pepper
1 ts Cornstarch
1 tb Cold water
Instructions
Mix vinegar, brown sugar and ginger. Remove fat from chicken; poke several
holes in the meat. Marinate chicken in vinegar mixture for 15 minutes,
turning once.
Heat a nonstick skillet just large enough to hold the chicken in one layer.
Remove chicken from marinade; reserve liquid. Brown chicken for 2
minutes on each side. Add remaining marinade to the pan; cook 4 to 5
minutes or until chicken is done. Remove chicken to a serving plate.
Add salt and pepper to taste to sauce remaining in pan. Mix cornstarch in
cold water. Add to sauce; bring to a simmer to thicken. Spoon sauce over
chicken.
Yield: 2 servings.
Recipe Source:
St. Louis Post-Dispatch - 12-14-1998
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Oriental Bar-B-Q Pork Tenderloin Bbs Xfvf35 [Home]
Title: Oriental Bar-B-Q Pork Tenderloin Bbs Xfvf35
Yield: 8 Servings
Ingredients
1 no ingredients
Instructions
8 lb Pork Tenderloin (boneless)
1 TB Ground Ginger (fresh)
1 1/3 c Soy Sauce
1 TB MSG (if desired)
2/3 c Oriental Toasted Sesame Oil
19 oz Bottled Bar-B-Q Sauce
4 Minced garlic cloves
: (large)
Trim pork tenderloin of all fat (the sesame oil will prevent burning
on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced
garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well
(make sure the ginger is not not clumping. Place pork into marinade
and place in refrigerator for 6 to 8 hours (over- night if you
prefer). Remove pork from marinade and place on covered grill. Add
wet wood to grill firepan to insure adequate supply of smoke. Prepare
sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1
minced garlic clove in a bowl and mix well. Serve over sliced pork
tenderloins.
Recipe By :
From: Sweeney date: Mon, 28 Oct 1996 21:35:19
+0800 (
[Home] Oriental Bar-B-Q Pork Tenderloin Bbs Xfvf35A [Home]
Title: Oriental Bar-B-Q Pork Tenderloin Bbs Xfvf35A
Yield: 8 Servings
Ingredients
8 lb Pork Tenderloin (boneless)
1 tb Ground Ginger (fresh)
1 1/3 c Soy Sauce
1 tb MSG (if desired)
2/3 c Oriental Toasted Sesame Oil
19 oz Bottled Bar-B-Q Sauce
4 Minced garlic cloves (large)
Instructions
Trim pork tenderloin of all fat (the sesame oil will prevent burning on the
grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves,
ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger
is not not clumping. Place pork into marinade and place in refrigerator
for 6 to 8 hours (over- night if you prefer). Remove pork from marinade and
place on covered grill. Add wet wood to grill firepan to insure adequate
supply of smoke. Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil,
1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well. Serve
over sliced pork tenderloins.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Oriental Bar-B-Q Pork Tenderloin [Home]
Title: Oriental Bar-B-Q Pork Tenderloin
Yield: 8 Servings
Ingredients
8 lb pork tenderloin (boneless)
1 1/3 c soy sauce
2/3 c oriental toasted sesame oil
4 ea minced garlic cloves (large)
1 tb ground ginger (fresh)
1 tb msg (if desired)
19 oz bottled bar-b-q sauce
Instructions
Trim pork tenderloin of all fat (the sesame oil will prevent burning
on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced
garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well
(make sure the ginger is not not clumping. Place pork into marinade
and place in refrigerator for 6 to 8 hours (over- night if you
prefer). Remove pork from marinade and place on covered grill. Add
wet wood to grill firepan to insure adequate supply of smoke. Prepare
sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1
minced garlic clove in a bowl and mix well. Serve over sliced pork
tenderloins.
[Home] Oriental Bar-B-Q Sauce For Chicken Chops [Home]
Title: Oriental Bar-B-Q Sauce For Chicken/Chops
Yield: 8 Servings
Ingredients
1/2 c hoisin sauce
1 tb sesame oil
1 tb tomato paste
1/2 ts ground ginger
2 cloves garlic; crushed
Instructions
From: dbailey@ssi.parlorcity.com (David Bailey)
Both of these bar-b-q sauces are from "Betty Crocker Easy Chinese". Mix.
Brush on each side of meat as you grill or broil. Remaining sauce can be
heated to boiling then served with the meat.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #114
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Oriental Bar-B-Que Pork Tenderloin [Home]
Title: Oriental Bar-B-Que Pork Tenderloin
Yield: 4 Servings
Ingredients
8 lb pork tenderloin (boneless)
1 1/3 c soy sauce
2/3 c oriental toasted sesame oil
4 minced garlic cloves
1 (large)
1 tb ground ginger (fresh)
1 tb msg (if desired)
19 oz bottled bar-b-que sauce
Instructions
Trim pork tenderloin of all fat (the sesame oil will prevent burning
on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced
garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well
(make sure the ginger is not not clumping. Place pork into marinade
and place in refrigerator for 6 to 8 hours (over- night if you
prefer). Remove pork from marinade and place on covered grill. Add
wet wood to grill firepan to insure adequate supply of smoke. Prepare
sauce: Combine Bar-B-Que sauce, 1/3 c sesame oil, 1/3 c soy sauce and
1 minced garlic clove in a bowl and mix well. Serve over sliced pork
tenderloins.
Recipe By :
[Home] Oriental Barbecue Pork Tenderloin [Home]
Title: Oriental Barbecue Pork Tenderloin
Yield: 8 Servings
Ingredients
8 lb pork tenderloin (boneless)
1 1/3 c soy sauce
2/3 c oriental toasted sesame oil
4 minced garlic cloves (large)
1 tb ground ginger (fresh)
1 tb msg (if desired)
19 oz bottled bar-b-q sauce
Instructions
Trim pork tenderloin of all fat (the sesame oil will prevent burning
on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced
garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well
(make sure the ginger is not not clumping. Place pork into marinade
and place in refrigerator for 6 to 8 hours (over- night if you
prefer). Remove pork from marinade and place on covered grill. Add
wet wood to grill firepan to insure adequate supply of smoke. Prepare
sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1
minced garlic clove in a bowl and mix well. Serve over sliced pork
tenderloins.
[Home] Oriental Barbecue Sauce [Home]
Title: Oriental Barbecue Sauce
Yield: 2 Cups
Ingredients
2/3 c soy sauce
1/2 c rice vinegar
2 tb peanut oil
1/4 c brown sugar, firmly packed
10 cl garlic, peeled and smashed
1 ts prepared mustard
2 tb ginger root, minced
1/4 c orange peel, diced without
-white
1 ts liquid red pepper seasoning
Instructions
Combine all ingredients in a small sauce pan and bring to a boil.
Reduce heat and simmer for 5 minutes. Remove from heat, let cool and
puree in blender.
From: Carl Berger Date: 05-17-96 (F) Cooking Ž
[Home] Oriental Barbecued Chicken [Home]
Title: Oriental Barbecued Chicken
Yield: 4 Servings
Ingredients
4 boneless skinless chicken
-breast
halves (about 1 pound)
1/2 c hoisin sauce
1 tb sesame oil
1 tb no-salt-added tomato
paste
1/2 ts ground ginger
2 clove garlic; crushed
Instructions
Set oven control to broil. Trim fat from chicken breast halves. Place
chicken on rack in broiler pan. Mix remaining ingredients; brush on
chicken. Broil with tops about 4 inches from heat 7 to 8 minutes or until
brown; turn. Brush with sauce. Broil 4 to 5 minutes longer or until juices
of chicken run clear. Heat remaining sauce to boiling. Serve with chicken.
4 SERVINGS.
- - - - - - - - - - - - - - - - - -
NOTES : easy
Contributor: Betty Crocker's Low-Fat
Preparation Time: 0:00
[Home] Oriental Barbecued Ribs [Home]
Title: Oriental Barbecued Ribs
Yield: 6 Servings
Ingredients
4 slabs baby back ribs (14 to
-16 oz e; ach)
6 star anise, crushed
1 tb dried tarragon
3 tb minced garlic
1/4 c dijon mustard
1/4 c rice vinegar
2 tb soy sauce
1 c chicken stock or low-sodium
-chicken; broth
2 tb sugar
Instructions
PREHEAT OVEN TO 375F. The day before grilling, place ribs in a layer
in a large roasting pan. Combine all other ingredients, mixing well,
and pour this marinade over the ribs. Cover and place in the oven for
40 minutes. Remove from the oven, cool, cover and refrigerate
overnight. The next day, light a grill. Remove the ribs from the
marinade. Strain marinade into a bowl, discarding the bits of anise
and garlic. Place the ribs on the hot grill, and cook, basting
frequently with the marinade. Present ribs on a platter and serve any
remaining marinade as a dipping sauce.
[Home] Oriental Barbecued Tofu [Home]
Title: Oriental "Barbecued" Tofu
Yield: 1 Servings
Ingredients
1 lb firm style tofu; cut into
-1/4 slices, (up
Instructions
----------------------------------MARINADE----------------------------------
1/2 c soy sauce
6 ts sugar
2 ts dry mustard
4 cloves garlic; minced fine
-or
1/2 ts garlic powder
2 ts onion powder
Here is the recipe that my dad made, which got me interested in this type
of dish. It appears that the 1-pound tub style is necessary, as opposed to
the aseptic silken style that I had inquired about. Note that he browned
this in oil; you may be able to substitute another method that is
FF....perhaps broiled?
Marinate slices of tofu at least 2 hours or preferably overnight. Brown on
both sides in 2 tbsp. oil. Serve with rice. May be garnished with lightly
cooked mushrooms and snow peas.
Posted to fatfree digest by Jed Dolnick on Apr 30, 1998
[Home] Oriental Bbq Sauce [Home]
Title: Oriental Bbq Sauce
Yield: 1 Servings
Ingredients
4 tb toasted sesame seeds
1 tb peanut butter
4 tb brown sugar
2 tb curry powder
1/2 c soy sauce
1 tb pepper
1/3 c oil
1/3 c sherry
1 ts grated ginger (amount ??)
1 tb minced garlic
4 ea green onions chopped, white
-only
Instructions
Place first 8 items in blender and blend 45 seconds. Stir into bowl
with ginger, garlic & onions. Use to marinate chicken.
[Home] Oriental Beef & Couscous [Home]
Title: Oriental Beef & Couscous
Yield: 4 Servings
Ingredients
2/3 c couscous
1/2 c apricot preserves; all-fruit
- type
1 tb soy sauce, low sodium
1/2 ts ginger root; grated
1/8 ts red pepper; crushed
3/4 lb beef flank; trimmed
1 c mushrooms; sliced, fresh
1 md green pepper; strips (1 cup)
1 md red pepper; strips (1 cup)
2 green onions; 1-inch pieces
2 tb red wine vinegar
2 ts cornstarch
Instructions
Cook couscous according to package directions on the range
top,
except omit margarine or butter and salt.
For sauce, stir together preserves, soy sauce, gingerroot, and
crushed red pepper; set aside. thinly slice steak on the bias
into
bite-size strips.
Place beef strips in a 1 1/2-quart casserole. Cover and
micro-cook
on 100% power (high) for 5 or 6 minutes. (low-wattage ovens: 8
to 9
minutes) or till meat is tender, stirring after 3 minutes.
Remove
meat and discard juices.
In the casserole place mushrooms, green and red pepper strips,
and
green onions. Pour sauce mixture over the vegetables. Toss
gently
till mixed. Cover and micro-cook on high for 4 to 5 minutes
(low
wattage ovens: 7 to 8 minutes) or till pepper strips are
crisp-tender, stirring after every minute.
Stir together vinegar and cornstarch, then add mixture to
casserole.
Stir in meat. Micro-cook, uncovered, on high for 3 to 4
minutes (low
wattage ovens: 5 to 6 minutes) or till mixture is thick and
bubbly,
stirring after every minute. Serve with cooked couscous or
rice.
Recipe By : Better Homes & Gardens, June, 1990
Posted to JEWISH-FOOD digest V96 #50
Date: Sun, 13 Oct 96 08:08:46 +0200
From: Annice Grinberg
[Home] Oriental Beef & Noodle Toss [Home]
Title: Oriental Beef & Noodle Toss
Yield: 4 Servings
Ingredients
1 lb lean ground beef
6 oz instant ramen noodles
-(oriental fla; vor)
2 c water
2 c oriental vegetable mixture
-(frozen)
1/8 ts ground ginger
2 tb thinly sliced green onion
Instructions
Preparation time: 25 Minutes
467 calories per 1-cup serving
1. In large nonstick skillet, brown ground beef over medium heat 8 to
10 minutes or until beef is no longer pink, breaking up into 3/4 inch
crumbles. Remove with slotted spoon; pour off drippings. Season beef
with one seasoning packet from noodles; set aside.
2. In same skillet, combine water, vegetables, noodles (broken into
several pieces), ginger and remaining seasoning packet. Bring to a
boil; reduce heat. Cover; simmer 3 minutes or until noodles are
tender, stirring occasionally.
3. Return beef to skillet; heat through. Stir in green onion before
serving.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
[Home] Oriental Beef & Pea Pods [Home]
Title: Oriental Beef & Pea Pods
Yield: 5 Servings
Ingredients
1 ea small head cauliflower
1 ea med. green pepper *
1 lb steak **
1 ea clove garlic, minced
1 ea med onion, chopped
3 tb soy sauce(imported if avail)
6 oz (1pkg) frozen pea pods
2 c water
1/4 c cornstarch
4 ts instant beef bouilion
1/2 ts sugar
3 c hot cooked rice
Instructions
* Green Pepper is to be seeded and cut up into small strips. **
Steak is to be Tenderloin Tip or Round steak cut into paper-thin
strips, about 3-inches long.
[Home] Oriental Beef & Tomato Casserole [Home]
Title: Oriental Beef & Tomato Casserole
Yield: 4 Servings
Ingredients
1 lb tender beef, thinly sliced
1 clove garlic, peeled &
-crushed
1 tb sugar
2 tb soy sauce
1 ts ground ginger powder
1 c thinly sliced celery
1 c thinly sliced onion
1 green pepper, thinly sliced
4 sm tomatoes, peeled and cut
-into wedge; s
1 tb cornstarch
1 tb water
Instructions
1. In a deep, 2-quart, heat-resistant, non-metallic casserole place
thinly sliced beef and heat in Microwave Oven 5 minutes or until meat
is no longer red. Drain excess liquid. 2. Add garlic, sugar, soy
sauce, ginger, celery, onion, green pepper and tomatoes and heat in
Microwave Oven, 5 minutes or until vegetables are tender. In a small
custard cup combine corn- starch and water until a smooth paste is
formed. Add cornstarch mixture to liquid in casserole and heat an
additional 2 minutes or until mixture is thickened and smooth.
[Home] Oriental Beef And Couscous [Home]
Title: Oriental Beef And Couscous
Yield: 4 Servings
Ingredients
2/3 c couscous
1/2 c apricot preserves; all-fruit
- type
1 tb soy sauce, low sodium
1/2 ts ginger root; grated
1/8 ts red pepper; crushed
3/4 lb beef flank; trimmed
1 c mushrooms; sliced, fresh
1 md green pepper; strips (1 cup)
1 md red pepper; strips (1 cup)
2 green onions; 1-inch pieces
2 tb red wine vinegar
2 ts cornstarch
Instructions
Cook couscous according to package directions on the range top, except
omit margarine or butter and salt.
For sauce, stir together preserves, soy sauce, gingerroot, and crushed red
pepper; set aside. thinly slice steak on the bias into bite-size strips.
Place beef strips in a 1 1/2-quart casserole. Cover and micro-cook on
100% power (high) for 5 or 6 minutes. (low-wattage ovens: 8 to 9 minutes)
or till meat is tender, stirring after 3 minutes. Remove meat and discard
juices.
In the casserole place mushrooms, green and red pepper strips, and green
onions. Pour sauce mixture over the vegetables. Toss gently till mixed.
Cover and micro-cook on high for 4 to 5 minutes (low wattage ovens: 7 to 8
minutes) or till pepper strips are crisp-tender, stirring after every
minute.
Stir together vinegar and cornstarch, then add mixture to casserole. Stir
in meat. Micro-cook, uncovered, on high for 3 to 4 minutes (low wattage
ovens: 5 to 6 minutes) or till mixture is thick and bubbly, stirring after
every minute. Serve with cooked couscous or rice.
Recipe By : Better Homes & Gardens, June, 1990
Posted to JEWISH-FOOD digest V96 #50
Date: Sun, 13 Oct 96 08:08:46 +0200
From: Annice Grinberg
[Home] Oriental Beef And Noodles [Home]
Title: Oriental Beef And Noodles
Yield: 1
Ingredients
1 1/2 lb lean; boneless sirloin, cut
-int
1 red bell pepper chopped
3 cloves garlic; minced
3 carrots; chopped
2 tb rice vinegar
1/4 c tomato sauce
1/4 c sherry
1 tb oyster sauce
1 tsb sugar
2 tb chopped peanuts
12 oz cooked vermicelli
Instructions
Combine all ingredients, except noodles, in Crock Pot. Cover;
cook on Low 8 to 10 hours (High: 4 to 5 hours). Serve over
noodles. May be doubled for 5 quart models. 6 servings
Calories: 411 Protein: 33g Fat: 7g Carb: 51g
Chol: 69mg Sodium: 265mg
Converted by MM_Buster v2.0l.
[Home] Oriental Beef And Pea Pods [Home]
Title: Oriental Beef And Pea Pods
Yield: 5 Servings
Ingredients
1 ea small head cauliflower
1 lb steak **
1 ea med onion, chopped
6 oz (1pkg) frozen pea pods
1/4 c cornstarch
1/2 ts sugar
1 ea med. green pepper *
1 ea clove garlic, minced
3 tb soy sauce(imported if avail)
2 c water
4 ts instant beef bouilion
3 c hot cooked rice
Instructions
* Green Pepper is to be seeded and cut up into small strips. ** Steak
is to be Tenderloin Tip or Round steak cut into paper-thin
[Home] Oriental Beef And Tomato Casserole [Home]
Title: Oriental Beef And Tomato Casserole
Yield: 4 Servings
Ingredients
1 lb tender beef, thinly sliced
1 clove garlic, peeled &
-crushed
1 tb sugar
2 tb soy sauce
1 ts ground ginger powder
1 c thinly sliced celery
1 c thinly sliced onion
1 green pepper, thinly sliced
4 sm tomatoes, peeled and cut
-into wedge; s
1 tb cornstarch
1 tb water
Instructions
1. In a deep, 2-quart, heat-resistant, non-metallic casserole place thinly
sliced beef and heat in Microwave Oven 5 minutes or until meat is no longer
red. Drain excess liquid. 2. Add garlic, sugar, soy sauce, ginger, celery,
onion, green pepper and tomatoes and heat in Microwave Oven, 5 minutes or
until vegetables are tender. In a small custard cup combine corn- starch
and water until a smooth paste is formed. Add cornstarch mixture to liquid
in casserole and heat an additional 2 minutes or until mixture is thickened
and smooth.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Oriental Beef Fondue Sauces [Home]
Title: Oriental Beef Fondue Sauces
Yield: 1 Servings
Ingredients
2 1/2 lb filet mignon or any other
-tender cu; t.
5 c beef broth
1 salt and pepper to taste
1 egg yolk
Instructions
-----------------------------------SAUCES-----------------------------------
--------------------------------HORSERADISH---------------------------------
1 part mayo
1/2 part cream
1/2 part yogurt
1/4 part freshly grated
-horseradish
1/2 ts sugar
----------------------------------MUSTARD-----------------------------------
1 part mustard
1/2 part fresh cream
------------------------------------CURRY-----------------------------------
1 part mayo
1/2 part yogurt
1/4 part curry powder
1/8 grated ginger
----------------------------PARSLEY GARLIC BUTTER---------------------------
1/4 lb butter
2 tb chopped parsley
2 cloves garlic; minced (up to
- 3)
1 salt; pepper and a pinch
-nutmeg
------------------------------------MIXED-----------------------------------
1 part mayo
1/2 part heavy cream or fresh
-cream
1/2 part chopped pickled
-gherkins
1/4 part chopped pickled onions
1/4 part chopped parsley
1 worcestershire sauce
1 mustard
----------------------------------PAPRIKA-----------------------------------
1/2 c cream cheese
1/2 c yogurt
3 tb paprika
1 ts caraway seeds
1 ts tomato paste
1 tb grated onion
1 salt and pepper to taste
Recipe By : Miriam Podcameni Posvolsky
ere is a different one.
Oriental Beef Fondue
This fondue is cooked in beef broth. I personally like it better than the
ones cooked in oil.
1. Freeze beef 3 to 4 or hours until very firm, so you can slice it
paperlike.
2. Slice beef as thin as possible. I use an electric slicer.
3. Transfer slices to a plate. If you're doing it before hand, arrange
sliced beef in layers separated by Saran Wrap.Chill
To serve: Bring beef broth to a boil in the fondue pot Arrange slices of
beef in individual fondue plates, with the dips. Bring fondue pot to the
table and place it covered on top of its base. Each guest takes a slice of
beef with fondue fork .cooks it in the broth and dips it into one of the
sauces.
Miriam Podcameni Posvolsky Rio de Janeiro Posted to EAT-L Digest by Leon &
Miriam Posvolsky on Aug 1, 1997
[Home] Oriental Beef Fondue [Home]
Title: Oriental Beef Fondue
Yield: 1 Servings
Ingredients
2 1/2 lb filet mignon or any other
-tender cu; t
5 c beef broth
1 salt and pepper to taste
1 egg yolk
Instructions
1. Freeze beef 3 to 4 or hours until very firm, so you can slice it paper
like.
2. Slice beef as thin as possible. I use an electric slicer.
3. Transfer slices to a plate
.4. If you're doing it before hand, arrange sliced beef in layers separated
by Saran Wrap.Chill
5 To serve: Bring beef broth to a boil in the fondue pot Arrange slices of
beef in individual fondue plates, with the dips. Bring fondue pot to the
table and place it covered on top of its base. Each guest takes a slice of
beef with fondue fork, cooks it in the broth and dips it into one of the
sauces.
4.At the end the broth is served with an egg yolk
Recipe by: Miriam Podcameni Posvolsky Posted to EAT-L Digest by Leon &
Miriam Posvolsky on Aug 1, 1997
[Home] Oriental Beef Jerky [Home]
Title: Oriental Beef Jerky
Yield: 1 Pound
Ingredients
3 lb steak
3 garlic cloves, minced
1 tb ginger, fresh, minced
2 tb sesame oil
1/2 c soy sauce
2 ts red peppers, dried, crushed
1 tb honey
1/2 ts white pepper
4 tb dry sherry
Instructions
Cut meat diagonally crosswise into 1/4" thick, 2 " wide strips. Trim
away any fat or gristle. Transfer to a non-metallic pan. Add the other
ingredients and marinade 24 hours. Arrange meat on racks and let dry
at cool room temperature overnight (do not refrigerate). Preheat oven
to 225. Line two large baking sheets with foil and set wire racks on
top. Arrange the meat on racks in single layer. Bake 15 minutes.
Reduce heat to 175 F and continue drying meat another 4 hrs or more.
Leave meat on racks to cool and continue drying for several hours
before bagging it.
[Home] Oriental Beef Noodles [Home]
Title: Oriental Beef Noodles
Yield: 4 Servings
Ingredients
3/4 lb. round tip steak; cut in
-1/8" to 1/4"
1 thick slices
1 mild chili pepper; thinly
-sliced
1 T. peanut oil
3 pkg. Ramen noodles
1/4 C. steak sauce (try 2 T.)
1/4 C. beef broth (try 6 T.)
2 med. carrots; shredded
1 T. chopped cilantro
1 T. chopped green onions
Instructions
Combine beef, chili pepper and oil; toss to coat. Place noodles in bowl
and
cover with very hot water. Reserve seasoning packets. Heat wok and stir
fry beef till no longer pink. Do not over-cook. Remove beef, keep warm.
In same skillet, combine drained noodles, steak sauce, beef broth, carrots,
cilantro and a pack of reserved seasoning. Cook over medium heat till hot,
stirring. Return beef to skillet; mix lightly. Serve.
Serves 4.
ORIGINATOR Long Forgotten
SUBMITTOR Grace Wagner (wgmm@citynet.net)
DATE 10/26/96
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 495 Calories; 54g Fat (96% calories
from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 13mg Sodium
_____
Contributor: 1995
Preparation Time: 0:00
[Home] Oriental Beef Salad [Home]
Title: Oriental Beef Salad
Yield: 1 Serving
Ingredients
1 ts low-sodium soy sauce
1 ts rice vinegar
1/2 ts chinese sesame oil
1/2 ts peanut oil
1 oz cooked roast beef; cut into
-strips
1/2 c long-grain rice; cooked and
-chilled
1/4 c canned mandarin orange
-segments; with
1 tb mandarin orange juice
2 tb red or yellow bell pepper;
-finely diced
1 tb scallion; sliced (green
-onion)
1 ts sesame seeds; toasted
Instructions
1. In medium mixing bowl, combine soy sauce, vinegar and oils; add beef
and turn to coat. Cover and refrigerate 30 minutes. 2. Add remaining
ingredients to beef mixture and toss to combine.
Nutritional Information (from recipe): 273 calories, 12 g protein, 8 g
fat, 37 g carbohydrates, 54 mg calcium, 226 mg sodium, 23 mg cholesterol,
1 g dietary fiber (fiber figure does not include sesame seeds).
>From: BunnyMama@aol.com
- - - - - - - - - - - - - - - - - - -
Per serving: 493 Calories (kcal); 11g Total Fat; (20% calories from fat);
13g Protein; 84g Carbohydrate; 16mg Cholesterol; 221mg Sodium
Food Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
NOTES : We just had this for lunch and it was perfect for a humid
90-degree day. I doubled the main ingredients (beef, rice and
vegetables). I doubled the amounts of soy sauce and vinegar (I
didn't have rice vinegar, so used white wine vinegar) and added
sesame oil to (my) taste - probably a dash more than 1/2 tsp.
Completely forgot the peanut oil and it didn't seem to make any
difference. I didn't have mandarin oranges, but had some canned
Clementines (more tart than mandarins) and used them.
Nutr. Assoc. : 0 0 1356 0 2206 0 26318 0 4695 0 0
Contributor: Simply Light Cooking, Weight Watchers
Preparation Time: 0:00
[Home] Oriental Beef Short Rib Barbecue [Home]
Title: Oriental Beef Short Rib Barbecue
Yield: 6 Servings
Ingredients
4 lb beef short ribs, trimmed
1 of excess fat and cut
1 crosswise no more than 3/8
1 to 1/2 thick
2/3 c thinly sliced green onions
1/2 c soy sauce
1/2 c water
1/4 c oriental dark roasted
1 sesame oil
2 1/2 tb packed brown sugar
1 1/2 tb toasted sesame seeds,
1 crushed
1 tb minced garlic
1 tb grated fresh ginger root
1/2 ts ground red pepper
1/8 ts freshly ground szechuan
1 peppercorns
1 fresh red chili peppers
1 green onions
1 radish roses
Instructions
Combine sliced green onions,soy sauce,water,sesame oil,brown
sugar,sesame seeds,garlic,ginger,red pepper and Szechuan
peppercorns.Place ribs and marinade in plastic bag or utility dish,
turning to coat.Close bag securely or cover dish;marinate in
refrigerator 4 to 6 hours,turning occasionally.Remove ribs from
marinade;reserve marinade.Place ribs on grid over medium coals. Broil
5 to 6 minutes.Turn ribs over;brush or spoon on marinade 1
time.Cover;continue cooking 5 to 6 minutes or until desired degree of
doneness.Place ribs on platter;garnish with chili peppers,green
onions and radish roses.Makes 6 servings.
[Home] Oriental Beef Steaks & Noodles [Home]
Title: Oriental Beef Steaks & Noodles
Yield: 4 Servings
Ingredients
4 beef eye round steaks; cut
-into 1/2" pieces
1/4 c water
3 tb hoisin sauce
1 tb red wine vinegar
Vegetable oil
1 sm peeled and seeded cucumber;
-halved and sliced
1 sm red bell pepper; cut into
-thin strips
1/4 c sliced green onion
3 oz cooked Chinese noodles;
-broken and drained
4 ts chopped fresh cilantro;
-divided
Instructions
Combine water, hoisin sauce and wine vinegar; reserve. Heat large nonstick
skillet over medium-high heat. Brush skillet lightly with oil. Add
cucumber, bell pepper and green onion; cook and stir 1 minute. Stir in
noodles, 1 tablespoon cilantro and half of reserved hoisin mixture. Remove
to warm platter. Heat same skillet over medium-high heat until hot.
Panbroil beef eye round steaks 2 to 4 minutes, turning once. Do not
overcook. Add remaining hoisin mixture to skillet, turning steaks to coat.
- - - - - - - - - - - - - - - - - -
NOTES : To serve, place steaks on noodle mixture. Spoon warm sauce over
steaks. Sprinkle with remaining 1 teaspoon cilantro.
Nutr. Assoc. : 2182 0 0 0 0 3010 0 3585 352 0
Contributor: National Cattlemen's Beef Association & Susan Parenti
Preparation Time: 0:10
[Home] Oriental Beef Turnovers [Home]
Title: Oriental Beef Turnovers
Yield: 1 Serving
Ingredients
4 tubes crescent rolls
2 lb ground beef
1 lg onion; chopped fine
1 pk mushroom gravy mix
garlic powder
soy sauce
1 cn water chestnuts; chopped
1 cn bean sprouts; drained
Instructions
Saute ground beef and onion until browned. Add mushroom gravy mix, garlic
powder and soy sauce. Add water chesnuts and bean sprouts. Let cool. Cut
crescent roll dough in half. Press into a circle. Fill with heaping
spoonful of meat. Fold over. Place seam side down on cookie sheet. Bake
until brown. Serve with soy sauce.
Contributor: Maxine Goldberg
Preparation Time: 0:00
[Home] Oriental Beef With Ginger [Home]
Title: Oriental Beef With Ginger
Yield: 4 Servings
Ingredients
2 tb vegetable oil
1/2 ts finely chopped fresh ginger
1 garlic clove - peeled and
-finely ch; opped
1 c sliced onions (2 med.)
1 green pepper, in 1/4 strips
1 c diagonally sliced celery -
-(3 med.; stalks)
1 c beef stock - preferably
-homemade
2 tb soy sauce
1 ts granulated sugar
1/2 ts salt
1 tb cornstarch
1 lb boneless beef steak -
-sirloin or ro; und - very t
3 md tomatoes (1 lb.) - peeled
-and quart; ered
1 salt and pepper to taste
4 servings hot cooked rice
Instructions
Note: To vary this dish, add broccoli florets or bok choi, coarsely
chopped.
In a wok or heavy skillet, heat the oil. Add ginger, garlic, onions,
green pepper and celery; saute several minutes, stirring, until
tender-crisp. Remove vegetables. (Can be done up to this point in
advance, if desired.)
Combine stock, soy sauce, sugar, salt and cornstarch in a small bowl;
set aside.
Heat skillet, adding more oil if needed. Add beef and sear quickly,
stirring frequently, several minutes. Add stock-soy sauce mixture and
cook, stirring constantly, until thickened. Add reserved cooked
vegetables. Add quartered tomatoes and heat through.
Serve with hot cooked rice.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 55. ISBN 0-88862-788-2.
Electronic format by Cathy Harned.
[Home] Oriental Beef With Rice Noodles [Home]
Title: Oriental Beef With Rice Noodles
Yield: 4 Servings
Ingredients
1 3/4 lb lean beef boneless round
steak
2 tb sake (rice wine)
sherry or chicken broth
1 tb finely chopped
gingerroot
2 ts vegetable oil
1/2 ts salt
1 clove garlic; crushed
4 oz rice sticks
1 ts vegetable oil
2 c thinly sliced bok choy with
leaves (about 3 large
-stalks)
1/2 c sliced green onions
-- (with tops)
1 cn straw mushrooms; (15 ounces)
drained*
2 tb sake (rice wine)
sherry or chicken broth
Instructions
Trim fat from beef steak. Cut beef diagonally into 1/4-inch strips. Mix
beef, 2 tablespoons sake, the gingerroot, 2 teaspoons oil, the salt and
garlic in medium glass or plastic bowl. Cover and refrigerate 30 minutes.
Place rice sticks in large bowl. Cover with hot water. Let stand 10
minutes; drain well. Chop coarsely.
Heat 1 teaspoon oil in wok. Add beef mixture; stir-fry about 5 minutes or
until beef is done. Add rice sticks, bok choy, onions and mushrooms;
stir-fry about 4 minutes or until bok choy is crisp-tender. Sprinkle
mixture with 2 tablespoons sake. 4 SERVINGS (ABOUT 1-3/4 CUPS EACH).
*2 jars (4.5 ounces each) whole mushrooms, drained, can be substituted
for the straw mushrooms.
- - - - - - - - - - - - - - - - - -
Contributor: Betty Crocker's Low-Fat
Preparation Time: 0:00
Title: Oriental Beef
Yield: 6 Servings
Ingredients
1/4 c soy sauce
2 ts cornstarch
1 ts sugar
1/2 ts ginger
1 lb flank steak, trimmed - cut
-in 2 x 1; /8 strips
3 tb vegetable oil
1 md green pepper - cut into thin
- strips
20 oz pineapple chunks, drained
3 c cooked rice
Instructions
Mix soy sauce, cornstarch, sugar, and ginger. Coat meat with soy
sauce mixture. Heat 1 tablespoon oil in a large frypan. Add green
pepper strips. Cook for 2 minutes, stirring constantly. Remove green
pepper from pan.
Heat remaining 2 tablespoons oil. Add meat. Cook for 1 to 2 minutes,
stirring constantly, until beef is lightly browned. Add green pepper
and pineapple. Heat through. Serve over rice.
NOTE: Steak is easier to cut when partially frozen.
Calories per 3/4 cup serving: About 355 with rice
Source: FOOD -- by U.S. Department of Agriculture Typed for you by
Karen Mintzias
[Home] Oriental Black Bean And Garlic Sauce For Asparagus [Home]
Title: Oriental Black Bean And Garlic Sauce For Asparagus
Yield: 1
Ingredients
2 ts vegetable oil
1 tb minced garlic
1 tb grated peeled fresh
-gingerroot
1/3 c minced red bell pepper
2 tb fermented black beans;
-(available at
1 ; oriental marketsand
1 ; specialty foods
1 ; shops), rinsed,
1 ; drained well, and
1 ; crushed slightly
1 1/2 tb medium-dry sherry
1 tb soy sauce
1/4 ts sugar
1 1/2 c chicken broth
2 ts cornstarch
Instructions
In a skillet heat the oil over moderately high heat and in it stir-fry the
garlic, the gingerroot, and the red bell pepper until the pepper is
softened. Add the beans and stir-fry the mixture for 2 minutes. Add the
Sherry and boil the mixture, stirring occasionally, for 10 minutes. In a
small bowl dissolve the cornstarch in 2 teaspoons cold water, whisk it
into the mixture, and simmer the sauce until it is thickened slightly.
Add black pepper to taste and serve the sauce over asparagus.
Makes about 1 1/4 cups.
Gourmet April 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Oriental Brown Rice Salad With Cashews [Home]
Title: Oriental Brown Rice Salad With Cashews
Yield: 4 Servings
Ingredients
1 c brown rice -- dry measure
4 oz snow peas
1 scallion
1/4 c cashews, dry-roasted
1/4 ts minced garlic
1 ts minced ginger
1 1/2 tb soy sauce, low sodium
1 1/2 tb rice wine vinegar
4 1/2 tb salad oil -- light
1 salt and pepper
1 fresh cilantro leaves -- for
1 garnish
Instructions
Cook rice until tender (up to 60 minutes). Cook snow pears in boiling
water until tender, 2 to 3 minutes, and drain well. Cut into 1/2-inch
diagonal pieces. Slice scallion in 1/4-inch rings. Separate cashews
into halves. In a small jar, combine garlic, ginger, soy, vinegar,
and oil and shake to combine. Toss together rice and vegetables, and
half the nuts; dress and toss to coat. Taste and season with salt and
pepper if necessary. Serve at room temperature and garnish with
remaining cashews and fresh cilantro leaves.
Recipe By : First Magazine, Salad Days (early 1990's)
[Home] Oriental Brown Rice Salad [Home]
Title: Oriental Brown Rice Salad
Yield: 6 Servings
Ingredients
4 c cold cooked brown rice
1/4 c peanut oil
1 ts salt
1/2 ts pepper
1 ts sugar
1 ts roasted sesame oil
1 md carrot; peeled and diced
1/2 c chopped snow peas
1/2 c frozen corn kernals
1/4 c rice vinegar
1 celery stalk; diced
1/2 red bell pepper; diced
3 green onions; chopped
2 tb chopped fresh parsley
Instructions
Place the rice in a large mixing bowl.
In a small mixing bowl, combine the peanut oil, salt, pepper, sugar,
and sesame oil. Stir until the sugar dissolves, then pour over the
rice, toss, and set aside.
Steam the carrot, snow peas, and corn in or over a small amount of
boiling water for 1 minute. Rinse the vegetables in cold water.
Drain and stir the vegetables into the rice. Add the remaining
ingredients and toss to mix well. Refrigerate for 1 to 2 hours and
serve cold.
* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typos
by: Karen Mintzias
[Home] Oriental Burgers [Home]
Title: Oriental Burgers
Yield: 4 Servings
Ingredients
1 lb very lean ground beef
1 egg white
1 tb soy sauce
1/4 ts garlic powder
1/4 ts ground ginger
1 ts grated lemon peel
1 tb minced onion flakes
1/4 ts pepper
Instructions
Combine all ingredients, shape into 4 patties. Place on rack in broiler pan
or grill. cook 3 inches from heat about 5 minutes per side, or until done
to taste.
Per serving: 21g protein, 15g fat, 2g carb., 332mg sodium, 70mg chol., 230
calories.
[Home] Oriental Cabbage Salad (Bgkp90A) Mrs H R [Home]
Title: Oriental Cabbage Salad *** (Bgkp90A) Mrs. H. R
Yield: 6 Servings
Ingredients
3 oz ramen w/ chicken flavor
4 c cabbage; shredded
4 green onions; sliced (1/4 c
2 tb sesame seed
3 tb vinegar
2 tb sugar
2 tb salad oil
1/2 ts ground white pepper
1/4 ts salt
1/2 c almonds; toasted slivered
Instructions
This is from Better Homes & Gardens for someone that had asked for
this type of salad. Crush noodles slightly; Pour boiling water over
noodles in a colander to soften slightly, drain well, combine
noodles, cabbage, onions and sesame seed. Dressing: in a screw-top
jar combine seasoning packet from noodles, vinegar, sugar, oil,
pepper and salt; shake to mix well. Pour over cabbage mixture and
toss.
Cover and chill several hours or overnight. Before serving, stir in
almonds. Makes 6 to 8 side-dish servings. FROM: JAMES QUON (BGKP90A)
[Home] Oriental Cabbage Salad (Bgkp90A) Mrs H [Home]
Title: Oriental Cabbage Salad *** (Bgkp90A) Mrs. H.
Yield: 6 Servings
Ingredients
3 oz ramen w/ chicken flavor
4 c cabbage; shredded
4 ea green onions; sliced (1/4 c
2 tb sesame seed
3 tb vinegar
2 tb sugar
2 tb salad oil
1/2 ts ground white pepper
1/4 ts salt
1/2 c almonds; toasted slivered
Instructions
This is from Better Homes & Gardens for someone that had asked for
this type of salad. Crush noodles slightly; Pour boiling water over
noodles in a colander to soften slightly, drain well, combine
noodles, cabbage, onions and sesame seed. Dressing: in a screw-top
jar combine seasoning packet from noodles, vinegar, sugar, oil,
pepper and salt; shake to mix well. Pour over cabbage mixture and
toss.
Cover and chill several hours or overnight. Before serving, stir in
almonds. Makes 6 to 8 side-dish servings. FROM: JAMES QUON (BGKP90A)
[Home] Oriental Cabbage Salad [Home]
Title: Oriental Cabbage Salad
Yield: 6 Servings
Ingredients
3 oz ramen w/ chicken flavor
4 c cabbage; shredded
4 green onions; sliced (1/4 c
2 tb sesame seed
3 tb vinegar
2 tb sugar
2 tb salad oil
1/2 ts ground white pepper
1/4 ts salt
1/2 c almonds; toasted slivered
Instructions
This is from Better Homes & Gardens for someone that had asked for
this type of salad. Crush noodles slightly; Pour boiling water over
noodles in a colander to soften slightly, drain well, combine
noodles, cabbage, onions and sesame seed. Dressing: in a screw-top
jar combine seasoning packet from noodles, vinegar, sugar, oil,
pepper and salt; shake to mix well. Pour over cabbage mixture and
toss.
Cover and chill several hours or overnight. Before serving, stir in
almonds. Makes 6 to 8 side-dish servings. FROM: JAMES QUON (BGKP90A)
[Home] Oriental Cabbage Slaw [Home]
Title: Oriental Cabbage Slaw
Yield: 8 Servings
Ingredients
1 md cucumber; halved lengthwise
-and thi
1 c fresh pea pods; , halved
1/4 c rice vinegar
1 tb salad oil
2 ts toasted sesame oil
1/2 ts sugar
1/8 ts salt
1/2 ts red chili paste; (optional)
4 c shredded napa cabbage
1/2 c coarsely chopped
-honey-roasted pean; uts
Instructions
In a large mixing bowl combine cucumber and pea pods. For dressing, in a
small mixing bowl stir together vinegar, salad oil, sesame oil, sugar, salt
and red chili paste, if desired. Pour over cucumber and pea pods, stirring
to coat. Cover and chill for 4 to 24 hours. Just before serving, stir in
cabbage and peanuts. Makes 8 side-dish servings. Typed by Ethel Snyder
Date: Sept. 21, 1997
Recipe by: Better Homes and Gardens magazine -- May 1997
Posted to MC-Recipe Digest V1 #795 by essie49@juno.com (Ethel R Snyder) on
Sep 21, 1997
[Home] Oriental Cashew Crunch [Home]
Title: Oriental Cashew Crunch
Yield: 1 Servings
Ingredients
8 c original quaker oat squares
1 cereal -- 16 oz. box
1 3 oz.can
1 c cashews
1/3 c vegetable oil
3 tb lachoy soy sauce
1 ts garlic powder
1 ts onion powder
1 lachoy chow mein noddles
Instructions
1. Heat oven to 250. Combine first 3 ingredients in 13 x 9 pan; set
aside. 2. Combine remaining 4 ingredients in small bowl; quickly pour over
cereal mixture. Stir to coat evenly. 3. Bake 1 hour, stirring every 20 min.
Cool.
Recipe By : JanMary
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
[Home] Oriental Casserole [Home]
Title: Oriental Casserole
Yield: 1 Servings
Ingredients
1 1/2 lb hamburger or ground turkey
1 sm onion, chopped
1/2 c chopped celery
1 cn (small) sliced water
-chestnuts, dra; ined and li
1 cn (4 oz) sliced mushrooms,
-drained an; d liquid reserv
2/3 c raw rice (measure dry)
1 ts salt
1 ts pepper
1/3 c soy sauce
Instructions
Brown hamburger, onion, and celery in a skillet; drain off fat. Add water
chestnuts, mushrooms, rice, salt, pepper, and soy sauce sauce to hamburger
mixture. Add enough water to reserved liquids to make 2 cups. Stir into
hamburver mixture.
Cover and bake at 350 degrees for about an hour. Makes 6-8 servings.
Posted to EAT-L Digest 19 Feb 97 by "Sharon H. Frye"
on Feb 19, 1997.
[Home] Oriental Celery And Mushrooms (Ww) [Home]
Title: Oriental Celery And Mushrooms (Ww)
Yield: 2 Servings
Ingredients
1 c celery -- diagonally sliced
1 c mushrooms -- sliced
1 shiitake
1/2 c onions -- thinly sliced
1 tb reduced-sodium soy sauce
1/2 ts cornstarch
1 or white mushrooms
Instructions
1. Spray 1-quart microwavable casserole with nonstick cooking spray;
add celery, mushrooms, onion, and 1 tablespoon water. Cover and
microwave on High (100%) for 4 minutes, stirring once halfway through
cooking, until celery is tender.
2. Using a wire whisk, in small mixing bowl beat together 3
tablespoons water, the soy sauce, and cornstarch, stirring to
dissolve cornstarch. Add to vegetable mixture and stir to combine;
cover and microwave on High for 1 1/2 minutes, until mixture thickens.
PER SERVING: Calories 39;Protein 2 Grams; Fat 0.3 Grams; Carhohydrate
8 Grams; Calcium 35 MG; Sodium 355 MG; 0 Carbohydrates; Dietary Fiber
2 Grams
Note: Add cooked shrimp, chicken, or turkey to this side dish and it
becomes an entree. (Personally, I'd like a little jalapeno or some
diced red pepper flakes included to add some jest w/o adding fat or
calories. Some waterchestnuts would be nice too.)
Typos by Brenda Adams ; mc & eat-lf post
7/24/97
Recipe By : Weight Watchers, Simply Light Cooking
From: Badams Date: 24 Jul 97 Mastercook
Recipes (Mailing List) Ž
[Home] Oriental Celery And Mushrooms [Home]
Title: Oriental Celery And Mushrooms
Yield: 2 Servings
Ingredients
1 c celery; diagonally sliced
1 c mushrooms; sliced shiitake
-or white
1/2 c onions; thinly sliced
1 tb reduced-sodium soy sauce
1/2 ts cornstarch
Instructions
1. Spray 1-quart microwavable casserole with nonstick cooking spray; add
celery, mushrooms, onion, and 1 tablespoon water. Cover and microwave on
High (100%) for 4 minutes, stirring once halfway through cooking, until
celery is tender.
2. Using a wire whisk, in small mixing bowl beat together 3 tablespoons
water, the soy sauce, and cornstarch, stirring to dissolve cornstarch. Add
to vegetable mixture and stir to combine; cover and microwave on High for 1
1/2 minutes, until mixture thickens.
PER SERVING: Calories 39; Protein 2 Grams; Fat 0.3 Grams; Carhohydrate 8
Grams; Calcium 35 MG; Sodium 355 MG; 0 Carbohydrates; Dietary Fiber 2 Grams
Note: Add cooked shrimp, chicken, or turkey to this side dish and it
becomes an entree.
Typos by Brenda Adams ; ms post 8/7/97
Recipe by: Weight Watchers, Simply Light Cooking Posted to MC-Recipe Digest
V1 #725 by Badams on Aug 07, 1997
Title: Oriental Chews
Yield: 60 Servings
Ingredients
6 oz chow mein noodles
1 c flaked coconut
6 oz semisweet chocolate chips
6 oz butterscotch-flavored chips
3 oz slivered almonds
Instructions
Preheat oven to 350 degrees F. Place noodles and coconut on cookie
sheet in single layer. Bake 10 minutes or until crisp. Melt
chocolate chips and butterscotch chipc in top of double boiler over
hot, not boiling water. Remove from heat; stir in almonds, coconut
and noodles. Drop mixture by teaspoonfuls onto waxed paper. Cool
until set. Makes 5 dozen. Typed by Syd Bigger.
[Home] Oriental Chicken #1 [Home]
Title: Oriental Chicken #1
Yield: 4 Servings
Ingredients
1/4 c firmly packed brown sugar
2 tb cornstarch
1/4 c vinegar
1 tb soy sauce
15 oz pineapple chunks, drained
1 c strips, green pepper
1 c thin onion rings
1 tb oil
2 boneless chicken breasts *
Instructions
* Cut into thin strips.
[Home] Oriental Chicken #2 [Home]
Title: Oriental Chicken #2
Yield: 6 Servings
Ingredients
2 chicken breasts
1 tb cornstarch
2 tb brown sugar
1/4 ts oregano
1 clove crushed garlic
2 tb cooking oil
1/4 c soy sauce
3/4 c wine
1/3 c seedless raisins
Instructions
Split, skin and debone chicken breasts. Combine all ingredients except
chicken in a small bowl. Pierce chicken breasts with a fork. Place
chicken in a casserole and cover with sauce mixture. Microwave on
high for 11-13 minutes.
[Home] Oriental Chicken & Mushrooms [Home]
Title: Oriental Chicken & Mushrooms
Yield: 4 Servings
Ingredients
1 1/4 lb boneless chicken parts
1 tb minced onion flakes
1/4 c soy sauce
2 ts honey
1 dash of garlic powder
1/2 c chopped green pepper
2 1/2 c sliced mushrooms
Instructions
Preheat oven to 350 degrees. Place chicken in 6 x 10 baking dish.
Sprinkle with onion flakes. In a small bowl, combine soy sauce,
honey, and garlic powder and pour mixture evenly over chicken. Cover
and bake for 30 minutes. Spread green peppers and mushrooms evenly
over chicken, and continue to bake, covered, 20 or more minutes until
mushrooms are tender. Each Serving: 211 calories, 33g Protein, 5g
Fat, 8g Carbohydrates, 1438mg Sodium, 99 mg Cholesterol.
Light and Luscious.
[Home] Oriental Chicken & Vegetable Stir-Fry [Home]
Title: Oriental Chicken & Vegetable Stir-Fry
Yield: 4 Servings
Ingredients
2 carrots -- peel/score/1/8in
1 thick
1/2 lb chicken breast -- 1/8 inch
1 thick
1 sm onion -- thinly sliced
2 c broccoli florets
2 tb vegetable oil
2 cloves garlic -- pressed
1 c water
2 ts soy sauce
1 pk ramen chicken flavored
1 noodle soup mix
Instructions
Peel carrots with Vegetable Peeler; score with Lemon Zester/Scorer.
Cut carrots and chicken 1/8-inch thick using 3-inch Self-Sharpening
Paring Knife. Cut onion and broccoli using 3-inch Self-Sharpening
Paring Knife. Heat oil in Stir-Fry Skillet over medium heat. Press
garlic into oil with Garlic Press. Add onion and chicken; stir-fry
for 4 minutes. Dissolve chicken flavor packet in water and soy sauce
with Mini-Whipper. Break noodles into small pieces and combine with
stir-fry mixture. Cover; reduce heat and simmer 4-5 minutes or until
vegetables are crisp tender.
Recipe By : The Pampered Chef
From: "Ldgoss" Date: 14 Jul 97 Eat-L List
(Recipes And Food Folklore) Ž
[Home] Oriental Chicken And Cabbage Salad [Home]
Title: Oriental Chicken And Cabbage Salad
Yield: 1 Servings
Ingredients
1 c canned unsalted chicken
-broth
1 1/2 lb skinless boneless chicken
-breasts; well trimmed
4 oz snow peas; trimmed
1/3 c rice wine vinegar
1/4 c chopped fresh cilantro
1/4 c low-sodium soy sauce
3 tb minced fresh ginger
4 lg garlic cloves; minced
2 ts minced jalape¤o chili; (with
- seeds)
1 ts oriental sesame oil
1 pk low-calorie sugar
-substitute; (1 gram )
5 1/4 c sliced napa or green cabbage
4 1/4 c sliced red cabbage
2 c sliced mushrooms
1 1/2 c grated carrots
1 c chopped green onions
Instructions
Bring broth to simmer in heavy large skillet over medium heat. Add chicken
and simmer until just cooked through, about 7 minutes. Transfer to work
surface to cool. Add snow peas to broth and cook until tender, about 3
minutes. Using slotted spoon, transfer peas to bowl of cold water. Drain.
Set aside.
Boil broth until reduced to 1/3 cup, about 7 minutes. Transfer to bowl;
cool.
Combine vinegar, cilantro, soy sauce, ginger, garlic, chili, sesame oil and
sugar substitute in medium bowl. Whisk in reserved broth.
Place cabbages, mushrooms, carrots and onions in large bowl. Pour dressing
over and toss to combine. (Can be made 6 hours ahead. Cover; chill.)
6 Servings
Per serving: calories, 210; fat, 3 g; sodium, 512 mg; cholesterol, 66 mg
Bon App‚tit Light And Easy
NOTES : For a colorful presentation, serve the salad in red cabbage leaves.
Posted to MC-Recipe Digest by shade on Mar 4, 1998
[Home] Oriental Chicken And Cashews [Home]
Title: Oriental Chicken And Cashews
Yield: 1
Ingredients
1 lb boneless; skinless chicken
1 ; breasts, cut into
1 ; 1-inch pieces
1 butter-flavored cooking
-spray
1 1/2 ts nature's season
3 tb shake-and-blend flour
1/2 c fat-free chicken broth
1/4 c diced green onions
1 ts minced garlic
1/2 ts crushed red pepper
3 tb light soy sauce
1/2 ts ground ginger; up to 1, up
-to
2 ts sugar
1/3 c cashews
3 c hot cooked rice
Instructions
Warning: Cooking sprays are flammable when sprayed over direct heat. When
spraying and re-spraying the skillet and the onions, remove the skillet
from the stove top, and spray away from the heat.
Spray pieces of chicken generously with cooking spray. Sprinkle evenly
with Nature's Season and flour. Set aside.
Lightly coat a non-stick skillet or wok with cooking spray. Heat the
skillet or wok and stir fry the chicken for 5 to 7 minutes or until the
chicken is no longer pink in the center. Spray chicken throughout cooking
to keep pieces from sticking. If skillet becomes too dry, add chicken
broth, 1 to 2 teaspoons at a time, and continue to stir until thoroughly
cooked. Remove chicken from skillet and set aside.
Re-spray the skillet or wok and add green onions, minced garlic and red
pepper. Stir fry for about a minute, continuing to spray the onions to
keep them moist. Remove from skillet and set aside.
Combine 1/4 cup chicken broth, soy sauce, ginger and sugar in a small
bowl. Stir well. Re-spray the skillet and add chicken and onions. Pour
soy sauce mixture over the chicken and onions, stirring constantly to coat
the chicken.
Add cashews and continue to heat over medium heat until chicken is piping
hot. Serve hot with 1/2 cup hot cooked rice. Makes 6 servings.
Converted by MC_Buster.
Per serving: 1048 Calories (kcal); 23g Total Fat; (19% calories from fat);
31g Protein; 182g Carbohydrate; 0mg Cholesterol; 2084mg Sodium
Food Exchanges: 11 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
4 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Oriental Chicken And Green Beans [Home]
Title: Oriental Chicken And Green Beans
Yield: 6 Servings
Ingredients
1 cn (10.75-oz) cream of mushroom
- soup
1/2 c milk
1 ts salt
1 cn (14.5-oz) chop suey
-vegetables drai; ned
3 c cooked chicken; boned,
-chopped
2 pk (10-oz) french style frozen
1 green beans
1/3 c chopped onion
1 1/2 c grated cheddar cheese
1 cn (3.5-oz) fried onions
Instructions
Blend soup, milk and salt. Fold in all other ingredients except onions.
Place in 3-quart oblong baking dish. Bake at 350 for 45 minutes. Top with
onions and bake 10 minutes longer (Add water chestnuts for extra good
taste).
MRS DAVID HENDERSON (GRACE)
MARVELL, AR
From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Oriental Chicken And Mushrooms [Home]
Title: Oriental Chicken And Mushrooms
Yield: 4 Servings
Ingredients
1 1/4 lb boneless chicken parts
1 tb minced onion flakes
1/4 c soy sauce
2 ts honey
1 dash of garlic powder
1/2 c chopped green pepper
2 1/2 c sliced mushrooms
Instructions
Preheat oven to 350 degrees. Place chicken in 6 x 10 baking dish. Sprinkle
with onion flakes. In a small bowl, combine soy sauce, honey, and garlic
powder and pour mixture evenly over chicken. Cover and bake for 30 minutes.
Spread green peppers and mushrooms evenly over chicken, and continue to
bake, covered, 20 or more minutes until mushrooms are tender. Each Serving:
211 calories, 33g Protein, 5g Fat, 8g Carbohydrates, 1438mg Sodium, 99
mg Cholesterol.
Light and Luscious.
Posted to MM-Recipes Digest by "Robert Ellis" on
May 8, 1998
[Home] Oriental Chicken And Rice [Home]
Title: Oriental Chicken And Rice
Yield: 1 Servings
Ingredients
2 tb mazola corn oil
2 1/2 lb chicken; cut into serving
-pieces,
2 1/4 c water
1 pk lipton rice & sauce herb &
-butter f; lavor
1 pk (6 oz) frozen snow peas;
-partially thawed
1/2 c cashews
Instructions
Season chicken to taste. In large skillet, heat oil and cook chicken until
done; drain. Remove chicken to serving platter and keep warm. To skillet,
add water and bring to a boil; stir in Lipton Rice & Sauce and snow peas.
Simmer uncovered, stirring occasionally, 10 minutes or until rice is
tender. Stir in cashews. To serve, arrange chicken over rice. Makes about 4
servings.
These two both are very quick and easy and tasty. Rather fun to fool around
with too, for a different taste.
Posted to brand-name-recipes by Geo & Donna on
Feb 12, 1998
[Home] Oriental Chicken And Vegetable Stir-Fry [Home]
Title: Oriental Chicken And Vegetable Stir-Fry
Yield: 4 Servings
Ingredients
2 carrots -- peel/score/1/8in
1 thi
1/2 lb chicken breast -- 1/8 inch
1 thick
1 sm onion -- thinly sliced
2 c broccoli florets
2 tb vegetable oil
2 cloves garlic -- pressed
1 c water
2 ts soy sauce
1 pk ramen chicken flavored
1 noodle soup mix
Instructions
Peel carrots with Vegetable Peeler; score with Lemon Zester/Scorer. Cut
carrots andchicken 1/8-inch thick using 3-inch Self-Sharpening Paring
Knife. Cut onion and broccoli using3-inch Self-Sharpening Paring Knife.
Heat oil in Stir-Fry Skillet over me dium heat. Press garlic into oil with
Garlic Press. Add onion and chicken; stir-fry for 4 minutes. Dissolve
chicken flavor packet in water and soy sauce with Mini-Whipper. Break
noodles into small pieces and combine with stir-fry mixture. Cover; red uce
heat and simmer 4-5 minutes or until vegetables are crisp tender.
Posted to EAT-L Digest - 30 May 96
Date: Fri, 31 May 1996 17:12:54 -0400
From: "Carol T."
Recipe By : The Pampered Chef
[Home] Oriental Chicken Cubes [Home]
Title: Oriental Chicken Cubes
Yield: 4 Servings
Ingredients
1 1/2 lb chicken brest meat; skinned
1/2 Tablespoon soy sauce
1/2 ts salt
pn white pepper
oil for deep frying
1 tb vegetable oil
3 cloves garlic; minced
2 green onions; diced
1 tb soy sauce
2 tb dry sherry
1/2 ts sugar
Instructions
Cut chicken meat into 1 1/2 inch cubes and place in a bowl with soy sauce,
salt and white pepper. Stir to coat. Let stand for 1 hour to marinate.
Heat frying oil to 350. Drain chicken and fry for 3 minutes. Remove
chicken
cubes with a strainer and increase heat to 375. Return chicken to pan and
fry for an additional 2-3 minutes or until golden brown. Drain.
In skillet, heat 1 tablespoon oil and add garlic and green onions, stirring
quickly. Do not let garlic brown (this tends to make garlic bitter). Add
soy sauce, sherry and sugar and mix to combine. Stir in chicken until all
pieces are coated and serve immediately. Makes 4 servings.
- - - - - - - - - - - - - - - - - - -
Per serving: 50 Calories (kcal); 3g Total Fat; (71% calories from fat); 1g
Protein; 2g Carbohydrate; 0mg Cholesterol; 655mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Contributor: The 50 Best Chicken Recipes Cookbook
Preparation Time: 0:00
[Home] Oriental Chicken Fingers [Home]
Title: Oriental Chicken Fingers
Yield: 4 Servings
Ingredients
1/2 c orange marmalade
1/2 ts ginger
1/4 ts garlic powder
2 tb soy sauce
1 lb chicken tenders, dried
3 c ricekrispis crushed to 3/4c
1/4 c toasted sesame seeds
1 vegetable cooking spray
Instructions
In a ziploc type bag, combine marmalade, ginger, garlic powder and soy
sauce. Add chicken and marinate at least one hour in fridge. In a
shallow plate, combine Rice krispies and sesame seeds. Remove chicken
from marinade, letting it drain slightly. Coat completely in cereal
mixture. Place on a foil lined cookie sheet that has been coated with
vegetable spray. Bake at 400~ for about ten mins or until chicken is
tender. Do not cover or turn while baking. Serve hot. Use a hot
mustard or sweet and sour type of sauce. Formatted by jayne@idt.net
[Home] Oriental Chicken Hazelnut Salad [Home]
Title: Oriental Chicken Hazelnut Salad
Yield: 1 Recipe
Ingredients
------------------------------SALAD-----------------------------------
2 c cooked chicken breast -
-cubed
1 c shredded carrots
2 c (5 oz.) bean sprouts
1 c red sweet pepper, diced
1 c sliced olives
1 c sliced celery
1/2 c coarsely chopped hazelnuts
-(oregon); , roasted
1 1/2 c chow mein noodles
----------------------------DRESSING----------------------------------
1 1/2 c mayonnaise
2 ts curry powder
1 tb teriyaki sauce
1 tb lemon juice
1 ts sesame seeds
Instructions
Salad: Combine all ingredients, except noodles.
Dressing: Blend together and toss with salad ingredients. Just before
serving, add noodles.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
[Home] Oriental Chicken Kabobs [Home]
Title: Oriental Chicken Kabobs
Yield: 4 Servings
Ingredients
1 tb light soy sauce
1 tb white wine
2 ts whole grain mustard
2 ts chopped chives
1 ts oil
2 cloves garlic; crushed
1 ts grated ginger root
1 lb boneless skinless chicken
-breasts; cut into chunks
12 sm mushrooms
12 cherry tomatoes
1 onion; cut into 8 wedges
1 green pepper; cut into
-cubles
1 cn (8-ounce) pineapple rings in
- juice; drained & quartered
Instructions
In a glass bowl, combine soy sauce, wine, mustard, chives, oil, garlic and
gingerroot. Add chicken. Marinate for 30 minutes in the fridge, stirring
chicken frequently. Drain chicken, reserving marinade. Alternately thread
chicken, mushrooms, tomatoes, onion, bell pepper and pineapple onto
skewers. Place skewers on unheated rack of a broiler pan. Broil 3 to 4
minutes or till lightly browned. Turn and brush with reserved marinade.
Broil 3 to 4 minutes more or until chicken is tender and no longer pink.
Recipe by: Tempting Chicken Cookbook - Hawthorn Series
Posted to TNT Recipes Digest by Sheila Bluett on
Mar 12, 1998
[Home] Oriental Chicken Livers ^ [Home]
Title: Oriental Chicken Livers ^
Yield: 4 Servings
Ingredients
1/2 lb chicken livers, halved
1/3 c soy sauce
1/2 c flour
2 tb oil
1 sm onion, sliced
Instructions
Marinate livers overnight in soy sauce. Remove livers from marinade,
coat with flour, discard marinade. Heat oil in frying pan, add liver
and onion slices. Saute until tender and brown. Serve hot.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95
[Home] Oriental Chicken Livers [Home]
Title: Oriental Chicken Livers
Yield: 4 Servings
Ingredients
1/2 lb chicken livers, halved
1/3 c soy sauce
1/2 c flour
2 tb oil
1 sm onion, sliced
Instructions
Marinate livers overnight in soy sauce. Remove livers from marinade,
coat with flour, discard marinade. Heat oil in frying pan, add liver
and onion slices. Saute until tender and brown. Serve hot.
[Home] Oriental Chicken Marinade [Home]
Title: Oriental Chicken Marinade
Yield: 1 Servings
Ingredients
1/2 c soy sauce
1/4 c sherry or rice wine
2 tb dehydrated onion
2 cloves garlic, crushed
1 tb hot oil
1 tb sesame oil
1 tb grated ginger root
1 tb fermented black beans
Instructions
Mix all ingredients in a zip-Lock freezer bag. Shake well and mix. Add
chicken pieces and shake to coat all parts. Place in refrigerator for
at least four hours, turning every hour. Remove chicken, savving the
marinade for basting. Grill chicken over medium hot coals, basting as
needed until done. Do Not use remaining marinade as a dipping sauce
as it will be contaminated from the raw chicken.
[Home] Oriental Chicken Parcels [Home]
Title: Oriental Chicken Parcels
Yield: 1
Ingredients
1/2 lb chicken breast fillet
1/2 in root ginger
1 clove garlic
3 spring onions
1/2 red pepper
1 oil for deep-frying
1 tb medium sherry
1 tb dark soy sauce
1 tb hoisin sauce
1 ts sesame oil
1 salt and pepper
1 egg
1 tb cornflour
28 sheets rice paper
Instructions
Slice chicken into short narrow strips. Peel and finely chop ginger and
garlic. Finely chop spring onions De-seed red pepper and dice finely.
Heat 1 tbsp oil in frying pan. Fry garlic and ginger for 1 minute. Add
in chicken. Fry until whitened.
Add in spring onion and red pepper. Stir-fry for 2 minutes.
Add in sherry, soy sauce, oyster sauce, sesame oil, salt and pepper.
Stir-fry for 2 minutes. Cool.
Beat egg. Sprinkle baking tray with cornflour. Take 1 sheet of rice
paper. Brush with a little beaten egg Top with another sheet of rice
paper.
Place a tbsp of the chicken mixture in the centre of the layered sheets.
Brush edges with beaten egg. Fold edges over chicken. Brush with egg and
roll tightly into a parcel. Place on cornfloured baking tray.
Repeat process, making 14 parcels. Heat oil in a wok or deep frying pan.
Deep-fry the parcels in batches till golden-brown.
Remove with slotted spoon. Drain on kitchen paper. Serve warm with soy
and chilli dipping sauces.
Converted by MC_Buster.
NOTES : Makes 14
Recipe by: Teletext (Ch4)
Converted by MM_Buster v2.0l.
[Home] Oriental Chicken Pieces [Home]
Title: Oriental Chicken Pieces
Yield: 8 Servings
Ingredients
1/2 c ketchup
1/4 c honey
2 tb soy sauce
1 ts minced ginger-root
1 clove garlic, minced
4 lb chicken pieces
Instructions
In large bowl, combine ketchup, honey, soy sauce, gingerroot and
garlic. Add chicken and turn to coat well; marinate for 30 minutes at
room temperature or up to 3 hours in refrigerator.
Drain chicken pieces, reserving marinade. Grill chicken on greased
grill 4 inches from heat, brushing with marinade during last 10
minutes of cooking, for about 40 minutes or until chicken is tender
and no longer pink inside. Makes about 8 servings Typed in MMFormat
by cjhartlin.msn@attcanada.net Source: Canadian Living Summer
Cooking.
[Home] Oriental Chicken Pitas [Home]
Title: Oriental Chicken Pitas
Yield: 4 Servings
Ingredients
2 c cooked chicken breasts;
-shredded
1/2 c snow peas; chopped
1/2 c sweet red peppers; diced
1 tb sesame seeds; toasted
1/2 c nonfat mayonnaise
1/4 c nonfat yogurt
1 ts fresh ginger root; grated
1 ts low sodium soy sauce
1/2 ts sesame oil
4 whole-wheat pita breads;
-halved
1 c mung bean sprouts
Instructions
In a medium bowl, combine the chicken, snow peas, peppers and sesame seeds.
In a small bowl, whisk together the mayonnaise, yogurt, ginger, soy sauce
and oil. pour over the salad and mix well.
Spoon into the pita pockets. Top each sandwich half with the sprouts.
Recipe by: Prevention's Quick and Healthy Low-fat Cooking
Posted to recipelu-digest by James and Susan Kirkland on
Mar 16, 1998
[Home] Oriental Chicken Rolls [Home]
Title: Oriental Chicken Rolls
Yield: 40 Servings
Ingredients
2 whole cooked chicken
-breasts; boned and skinned
1 cn (8 oz.) water chestnuts;
-drained and minced
1/2 c minced mushrooms
4 green onions; minced
2 tb cornstarch
2 ts soy sauce
2 ts sesame oil
1 ts white vinegar
1 ts sugar
1 ts salt
1 ts dry sherry
20 phyllo sheets
melted butter for brushing
1 egg; beaten
oil for deep frying
Instructions
Place cooked chicken in a food processor or meat grinder and grind
coarsely.
In a bowl, combine ground chicken, water chestnuts, mushrooms, onions,
cornstarch, soy sauce, sesame oil, vinegar, salt, and sherry, mixing well.
Cut phyllo sheets into 2 equal strips lengthwise. Brush with melted butter
and fold in half lengthwise. Brush again with melted butter and place
about
1 tablespoon filling near the end. Roll into a cylinder shape, folding
sides
in, and seal with a little beaen egg. Heat oil to 350 and fry until
browned;
drain on paper towels. Serve immediately.
Description:
"these appetizers can be made ahead of time and frozen. Then just
before serving, deep fry and serve immediately."
- - - - - - - - - - - - - - - - - - -
Per serving: 6 Calories (kcal); trace Total Fat; (48% calories from fat);
trace Protein; 1g Carbohydrate; 5mg Cholesterol; 72mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: The 50 Best Chicken Recipes Cookbook
Preparation Time: 0:00
[Home] Oriental Chicken Salad Tartlet Filling [Home]
Title: Oriental Chicken Salad Tartlet Filling
Yield: 48 Servings
Ingredients
2 1/2 lb chicken breasts
3 1/4 tb soy sauce, to taste
2 1/2 ts rice wine vinegar
3/8 c peanut oil
1/2 c vegetable oil
1/4 c parsley, fresh, chopped
4 scallions, minced
48 tartlet shells
Instructions
Cook chicken breast in 350-degree oven. Don't overcook. Let cook.
Skin and bone breast and cut into 1/4" cubes. Put cubed meat in
mixing bowl. Combine soy sauce, vinegar, oils, parsley and scallions.
Pour over chicken and stir well. Spoon into prepared shells.
Formatted by Theresa Grant, HWWK11B, from Martha Stewart Hors
D'oeuvres.
[Home] Oriental Chicken Salad [Home]
Title: Oriental Chicken Salad
Yield: 1 Serving
Ingredients
1 he lettuce
6 green onions; chopped
1/2 c cashews
2 boneless skinless chicken
-breasts; (or 3)cooked and
1 chopped
1 pk lowfat ramen noodles; (or 2)
1 cooking oil spray
2 tb sesame seeds; (or 3)
Instructions
Brown broken noodles in pan sprayed with cooking oil spray. (I like to
add about a
teaspoon of vegetable oil and a few drops of sesame oil.) Add sesame seed
when almost
done.
Add to other salad ingredients. Pour dressing on and toss well.
Serve.
- - - - - - - - - - - - - - - - - - -
Per serving: 1036 Calories (kcal); 46g Total Fat; (40% calories from fat);
125g Protein; 31g Carbohydrate; 274mg Cholesterol; 339mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 16 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 7 1/2 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Contributor: Annette
Preparation Time: 0:00
[Home] Oriental Chicken Soup [Home]
Title: Oriental Chicken Soup
Yield: 1
Ingredients
------------------------------BROTH-----------------------------------
1 whole chicken
1 onion cut in half
3 carrots - peeled and halved
1 bn celery tops
2 bay leaves
10 black peppercorns
1 salt to taste
----------------------------DUMPLINGS---------------------------------
2 cooked chicken breasts
1 tb fresh ginger - grated
2 scallions - chopped
1/2 carrot - chopped
2 tb cilantro - chopped
3 tb soy sauce
24 sm won ton wrappers
----------------------------GARNISH-----------------------------------
12 snow peas
1 carrot - cut into match
-sticks
1 chopped cilantro
1 chopped scallions
Instructions
Directions: Broth - In a large stockpot, place all ingredients and cover
with water. Bring to a simmer over medium heat for 1 1/2 - 2 hours until
chicken is cooked through. Remove chicken from the pot. Strain the broth
and put in the refrigerator overnight to chill. The next day, skim off
the excess fat and use. Dumplings - Combine all ingredients in food
processor. Spoon 1 tablespoon of filling into center of wrapper. Roll
and seal ends together with water to create a tortellini shape. To serve,
drop dumplings into simmering stock for one minute. Ladle soup into bowls
and garnish.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Oriental Chicken Stir-Fry (6 5 - 7 Points) [Home]
Title: Oriental Chicken Stir-Fry (6.5 - 7 Points)
Yield: 2 Servings
Ingredients
1 tb vegetable oil
3/4 lb boned and skinned chicken
-breast; cut into thin strip
2 c broccoli floret
2/3 c chopped red bell pepper
1 clove garlic; minced
3 green onion; diagonally
-sliced
2 c sliced mushroom
1 c sliced celery
1/2 c fat-free chicken broth
1 tb cornstarch
2 ts soy sauce
1/2 ts ground ginger
Instructions
In wok or large heavy nonstick skillet, heat oil over high heat. Add
chicken; cook for 3 minutes stirring constantly.
Add broccoli, red pepper, onions, and garlic; cover and steam for 5
minutes.
Add mushrooms and celery; cover and steam for 2 minutes.
Combine chicken broth, cornstarch, soy sauce and ginger; pour over chicken
mixture. Stir-fry for 1 minute or until thickens.
Description:
"Stir-fry recipes provide a delicious way of adding lots of vegetables
to a small amount of meat"
Source:
"Choice Menus (Canadian Diabetes Association)"
S(Typed, Formatted & W.W. Points added):
"Helen D. (hdeacey@home.com) Jul. 2, 2000"
T(Cook Time):
"0:11"
- - - - - - - - - - - - - - - - - - -
Per serving: 343 Calories (kcal); 10g Total Fat; (24% calories from fat);
47g Protein; 20g Carbohydrate; 99mg Cholesterol; 659mg Sodium
Food Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
NOTES : Each 1/4 of recipe, according to cookbook:
348 calories, 12g fat, 4g fibre
Exchanges 1 Fruits & Vegetables Choice; 6 Protein Choices; 2 Extra Choices
WW Points = 7
According to MC
341 calories, 10g Total Fat, (25% CFF), Dietary Fibre 6, Carbohydrate 19g,
Sodium 658mg, Potassium 1306mg.
WW Points = 6.5
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Adapted from recipe Majorie Hollands & Margaret Howard
Preparation Time: 0:20
[Home] Oriental Chicken Stir-Fry [Home]
Title: Oriental Chicken Stir-Fry
Yield: 6 Servings
Ingredients
3 tb lite soy sauce
1 1/2 tb cornstarch
1/2 ts sugar
2 skinned boned chicken
-breasts 1 1/4; lb cut into
4 oz snow peas trimmed
1 ts minced ginger root
2 tb peanut/vegetable oil divided
1 md red bell pepper seeded and
-cut into; thin strips
1 md yellow squash slice thin
Instructions
In small bowl, blend 6 tablespoon water, soy sauce, cornstarch and
sugar. In large skillet, over high heat, cook chicken and ginger in 1
tablespoon oil, stirring until chicken is lightly browned and cooked
through. Remove to serving platter. Add the remaining 1 tablespoon
oil to skillet. Add vegetables and cook, stirring, until
crisp-tender, about 3 minutes. Return chicken to skillet with soy
sauce mixture. Cook until sauce thickens and chicken is heated
through.
[Home] Oriental Chicken Tenders [Home]
Title: Oriental Chicken Tenders
Yield: 4 Servings
Ingredients
1 1/2 lb fat-free chicken tenders
1 1/2 ts garlic powder
1 1/2 ts onion powder
3/4 c low-sodium soy sauce
3/4 c brown sugar
Instructions
Preheat oven to 350 degrees. Lightly spray 9x13-inch baking dish or
roasting dish with nonfat cooking spray. Arrange chicken tenders in dish in
a single layer. Sprinkle chicken with garlic and onion powder. In a small
bowl, combine soy sauce and brown sugar and mix until blended smooth. Pour
mixture over chicken; turn chicken so it is well coated on both sides.
Cover with plastic wrap and marinate in refrigerator 20 to 30 minutes.
Remove plastic and bake in preheated oven 15 minutes; remove from oven and
turn chicken tenders with fork or tongs. Bake 15 or 20 minutes, until
browned and cooked through.
Serves: 4
Nutrition per serving:
=46at 0, Carbohydrate 46 grams, Cholesterol 84 milligrams, Fiber 0, Protein
43 grams, Sodium 2,147 milligrams.
Exchanges: 2-2/3 fruit, 6 meat
>From: Danie
Per serving: 377 Calories; 2g Fat (5% calories from fat); 42g Protein; 46g
Carbohydrate; 99mg Cholesterol; 1927mg Sodium =46ood Exchanges: 5 1/2 Lean
Meat; 1 Vegetable; 2 1/2 Other Carbohydrates
Recipe by: Fat Free Living, Jyl Steinback
Posted to EAT-LF Digest by "Ellen C." on Feb 7, 1998
[Home] Oriental Chicken Topped Potato [Home]
Title: Oriental Chicken Topped Potato
Yield: 1 Servings
Ingredients
1 boneless, skinless chicken
-breast,; cut into thin stri
1 c thinly sliced green or red
-peppers; p
1/4 lb pea pods, cut in half
2 tb vegetable oil
2 garlic cloves, minced
1 ts minced fresh ginger root
1 tb cornstarch
1/2 c chicken broth
2 tb soy sauce
3 fresh idaho potatoes, baked
Instructions
In 2-quart microwave-safe casserole combine chicken, peppers, pea
pods, oil, garlic and ginger. Cover loosely with plastic wrap; cook
on High 3 to 4 minutes or just until chicken turns white, stirring
twice. In small bowl stir cornstarch, broth and soy sauce until
smooth. Stir into chicken. Re-cover; cook on High 3 to 4 minutes or
until thickened, stirring twice. Cut potatoes in half lengthwise,
fluff with fork. Top with chicken mixture. Makes 3 to 6 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
[Home] Oriental Chicken Wings [Home]
Title: Oriental Chicken Wings
Yield: 1 Servings
Ingredients
24 chicken wings -- sectioned
2 cloves garlic -- minced
1 tb ketchup
1/2 c honey
1/2 c soy sauce
1/2 c dijon mustard
1 tb veg oil
Instructions
Marinade Arrange in pan & bake 1/2 hour - turn and bake until brown.
Recipe By :
[Home] Oriental Chicken Wontons [Home]
Title: Oriental Chicken Wontons
Yield: 25 Servings
Ingredients
8 oz ground raw chicken or pork
1/2 c shredded carrot
1/4 c finely chopped celery*
1 tb soy sauce
1 tb dry sherry
2 ts cornstarch
2 ts grated gingerroot
1/2 pk wonton wrappers
2 tb margarine or butter; melted
1 plum or sweet & sour sauce
Instructions
*Note: 1/4 cup finely chopped water chestnuts may be substituted for
1/4 cup chopped celery. For filling: In a medium skillet cook and
stir ground chicken or pork till no pink remains; drain. Stir in
carrot, celery or water chestnuts, soy sauce, sherry, cornstarch, and
gingerroot; mix well. Spoon 1 rounded teaspoon of the filling atop a
wonton wrapper. Lightly brush edges with water.
To shape each wonton, carefully bring 2 opposite corners of the
square wonton wrapper up over the filling and pinch together in the
center. Carefully bring the 2 remaining opposite corners to the
center and pinch together. Pinch together edges to seal. Place
wontons on a greased baking sheet. Repeat with remaining filling and
wonton wrappers. Brush wontons with melted margarine or butter. Bake
in a 375 degree oven for 8 to 10 minutes or till light brown and
crisp. If desired, serve with plum or sweet-and-sour sauce. To make
ahead: Bake appetizers as directed; cool completely. Transfer to a
storage container. Cover tightly and freeze up to 1 month. To serve,
place frozen wontons on a greased baking sheet. Bake in a 375 degree
oven for 8 to 10 minutes or till wontons are light brown and crisp.
44 calories (52% from fat), 2 g fat, 6 mg colesterol, 2 g protein, 3
g carbohydrate, 0 g fiber, and 95 mg sodium per wonton. From "Better
Homes and Gardens" magazine, Dec 1991.
[Home] Oriental Chicken- Peppers- And Rice [Home]
Title: Oriental Chicken, Peppers, And Rice
Yield: 4
Ingredients
3 chicken breast halves
2 garlic cloves; minced
1 onion; minced
1 red pepper; julienned
1 green bell pepper; julienned
1 tb cornstarch
4 tb soy sauce; low sodium
8 oz pineapple chunks in juice; 1
- can
2 tb vinegar
3 tb packed brown sugar
1/2 ts ginger
2 c cooked rice
Instructions
* Use 3 chicken breast halves to yield about 4 servings. Use more chicken
for larger portions.
1. To prepare chicken: skin, debone and chop into cubes.
2. Mince the garlic cloves.
3. Wash, seed and julienne the red and green peppers.
4. Do not drain the pineapple.
5. Heat a heavy skillet; add 1 tablespoon oil. Saute the peppers,
garlic and onion until onion is limp. Remove from skillet and keep warm.
6. Add 1 tablespoon oil to skillet and cook chicken cubes until all
turn white and are cooked through. This step doesn't take long -- don't
overcook.
7. Mix cornstarch with soy sauce and some of the pineapple juice in a
small bowl.
8. Combine the chicken with the onion mixture. Add the pineapple
chunks and juice along with the brown sugar, vinegar and ground or freshly
grated ginger. Heat to boiling, then add the cornstarch mixture. Stir
constantly until sauce is thickened and heated through.
9. Serve immediately over hot cooked white rice.
NOTES : A quick, delicious and healthy chicken entree.
Recipe by: Jo Anne Merrill
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
[Home] Oriental Chicken [Home]
Title: Oriental Chicken
Yield: 4 Servings
Ingredients
1 pk boneless chicken breasts o
1 tb butter or margarine
1 tb teriyaki sauce
1 cn cream of mushroom soup
1/2 c milk
1 cn fresh mushrooms, sliced
1 cn waterchestnuts, sliced
1 cn bamboo shoots
Instructions
The packages of boneless, unmarinated fajita strips are good for
this. Cut chicken pieces into bite sized pieces. Melt butter in a
skillet, add chicken pieces and teriyaki sauce. Cook until browned on
all sides. Remove the chicken pieces to a plate. Add the mushroom
soup and milk, stirring until smooth. You may need to add a little
extra milk if you have a lot of chicken and vegetables. Add the fresh
mushrooms and cook for 3 minutes. Add the cooked chicken pieces,
waterchestnuts and bamboo shoots. Simmer for 10 minutes. Serve with
many optional items that can be added to this recipe. For example
Chinese pea pods, chopped celery, bean spouts, cashews or almonds,
etc. For any vegetables, add them in right with or after the
mushrooms. Note: For adding any nuts add them in right before serving
as they tend to get soggy with cooking. ~--
Preparation Time: 30 mi
[Home] Oriental Chicken~ Peppers~ & Rice [Home]
Title: Oriental Chicken~ Peppers~ & Rice
Yield: 4 Servings
Ingredients
3 chicken breast halves
2 garlic cloves -- minced
1 onion -- minced
1 red pepper -- julienned
1 green bell pepper --
1 julienned
1 tb cornstarch
4 tb soy sauce, low sodium
8 oz pineapple chunks in juice --
1 can
2 tb vinegar
3 tb packed brown sugar
1/2 ts ginger
2 c cooked rice
Instructions
* Use 3 chicken breast halves to yield about 4 servings. Use more
chicken for larger portions.
1. To prepare chicken: skin, debone and chop into cubes. 2. Mince the
garlic cloves. 3. Wash, seed and julienne the red and green peppers.
4. Do not drain the pineapple. 5. Heat a heavy skillet; add 1
tablespoon oil. Saute the peppers, garlic and onion until onion is
limp. Remove from skillet and keep warm. 6. Add 1 tablespoon oil to
skillet and cook chicken cubes until all turn white and are cooked
through. This step doesn't take long -- don't overcook. 7. Mix
cornstarch with soy sauce and some of the pineapple juice in a small
bowl. 8. Combine the chicken with the onion mixture. Add the
pineapple chunks and juice along with the brown sugar, vinegar and
ground or freshly grated ginger. Heat to boiling, then add the
cornstarch mixture. Stir constantly until sauce is thickened and
heated through. 9. Serve immediately over hot cooked white rice.
Recipe By : Jo Anne Merrill
Title: Oriental Chops
Yield: 12 Servings
Ingredients
12 Pork Chops
4 tb oil
3/4 c rice; uncooked
3/4 c green pepper; chopped
12 sl onion
2 c water
4 ts salt
Instructions
1. Brown chops on both sides in hot oil in cooker.
2. Place a tbsp. of uncooked rice on top of each pork chop.
3. Place a tbsp. of chopped green pepper on top of rice and a slice of
onion on top of green pepper.
4. Add water and salt.
5. Cover, set control and cook for 12 minutes after control jiggles.
6. Cool cooker normally for 5 minutes than place under faucet.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:15
[Home] Oriental Chrysanthemum Bowl [Home]
Title: Oriental Chrysanthemum Bowl
Yield: 8 Servings
Ingredients
2 qt chicken broth
3/4 tb sesame oil
2 ts salt
4 oz bean threads cellophane
-noodles
1 cabbage head, shredded
1 lb spinach, fresh
2 chicken boneless breasts
8 oz chicken livers
8 oz pork tenderloin
8 oz firm white fish
8 oz shrimp
1 c small oysters
3 tb soy sauce
2 tb sherry
2 lg chrysanthemums
Instructions
Slice all meats and vegetables in Chinese manner (thin strips). Bring
chicken stock, oil and salt to boil in large serving pot. (A
Mongolian Hot Pot is traditional) and keep bubbling over heat.
Arrange noodles and all raw ingredients attractively on large
platter. Add sherry and soy sauce to bubbling broth. Provide guests
with chopsticks and serving bowls. invite guests to add the raw
ingredients to the broth. Let cook just until fish and shrimp are
opaque. Just before guests serve themselves from the pot, sprinkle
leaves from the chrysanthemums on top of bubbling soup. Ladle some of
the soup into each guests bowl.
Source: Bon Appetit From the collection of: Joan Mershon
[Home] Oriental Cocktail [Home]
Title: Oriental Cocktail
Yield: 1 Serving
Ingredients
1 oz Blended whiskey
1/2 oz Sweet vermouth
1/2 oz Triple sec
Juice of 1/2 lime
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
06-15-1998
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
Title: Oriental Cod
Yield: 4
Ingredients
2 tb sesame oil
1 clove garlic; crushed
1 tb freshly chopped ginger
1/4 ts chinese 5-spice
500 g fresh cod fillets; skinned
-and cut
1 ; into 5cm (2inch)
1 ; pieces (1lb)
1 sm red pepper; de-seeded and
1 ; thinly sliced
1 bn salad onions; diagonally
-sliced
125 g beansprouts; (4oz)
2 tb sesame seeds
2 tb light soy sauce
Instructions
1. Heat the oil in a large frying pan or wok. Add the garlic, ginger,
5-spice and cod. Cook the cod for 3-4 minutes each side, over a moderate
heat then remove from the pan and keep warm.
2. Add the pepper, onions, beansprouts, half the sesame seeds and the soy
sauce. Cook for 5 minutes, stirring occasionally. Transfer to a warmed
serving dish, arrange the cod on top and sprinkle over the remaining
sesame seeds.
3. Serve immediately with egg noodles or Thai fragrant rice.
Converted by MC_Buster.
NOTES : A quickly cooked spicy fish dish with colourful vegetables, using
Chinese flavourings. You could use any white fish for this recipe.
Converted by MM_Buster v2.0l.
[Home] Oriental Cole Slaw [Home]
Title: Oriental Cole Slaw
Yield: 4
Ingredients
2 c finely shredded napa
1 (chinese) cabbage (8
1 ounces)
1/4 c chopped jicama
1 or chopped water chestnuts
1/4 c chopped green bell pepper
1 ¬ cup coarsely shredded
1 carrot
------------------------Oriental Dressing-----------------------------
3 tb rice vinegar or white
1 wine vinegar
2 ts sugar
2 ts toasted sesame seed
2 ts soy sauce
1 ts sesame oil
1/8 ts crushed red pepper
Instructions
Mix dressing, then toss all ingredients, at least several hours
or even the day before, to let flavors meld.
This is a lovely salad, and it keeps very well - leftovers were
still good and crisp as long as a week after it was made. Chinese
cabbage does not wilt. I think it is just a little better made
with water chestnuts, but jicama is good, too.
[Home] Oriental Coleslaw [Home]
Title: Oriental Coleslaw
Yield: 8 Servings
Ingredients
1/2 c sliced almonds
1/2 c sunflower seeds
1/4 c sesame seeds
2 c each shredded red and green
-cabbage
2 c bean sprouts
6 green onions, chopped
1 c fried chow mein noodles
-------DRESSING---------------
3 tb Rice vinegar or cider
-vinegar
1 tb Granulated sugar
1 tb Soy sauce
1 ts Sesame oil
1 Clove garlic, minced
1/4 ts Each salt and pepper
3 tb Vegetable oil
Instructions
Spread almonds, sunflower and sesame seeds on baking sheet; bake in
350oF oven for 5 to 8 minutes or until golden and fragrant. Let cool.
In large bowl, combine red and green cabbage, bean sprouts and onions.
Dressing: In small bowl, whisk together vinegar, sugar, soy sauce,
sesame oil, garlic, salt and pepper; whisk in oil.
Just before serving, toss almond mixture with cabbage mixture; gently
toss with dressing until well mixed. Stir in noodles. Makes 8
servings. Typed in MMFormat by cjhartlin. Source: The
Canadian Living Christmas Book.
[Home] Oriental Cornish Hens [Home]
Title: Oriental Cornish Hens
Yield: 4 Servings
Ingredients
4 cornish game hens
1/2 lb mushrooms; fresh
1 c rice, regular; uncooked
1/3 c sugar
1/3 c soy sauce
1/3 c celery; chopped
2 tb margarine
1 cn chicken broth
1 ts cornstarch
1/4 ts ginger
Instructions
Preheat oven to 350 degrees. Wash hens and pat dry. Saute margarine and
mushrooms. Add chicken broth and rice. Boil and cover; reduce heat and
cook 20 minutes. Stuff hens with rice mixture. Place breast side up.
Brush with margarine. Bake 1 - 1/2 hours, brushing with margarine every 20
minutes. The last 15 minutes, in saucepan, put sugar, soy sauce, ginger
and cornstarch. Bring to a boil. Brush hens with mixture and put in oven
for 20 minutes longer.
- - - - - - - - - - - - - - - - - -
NOTES : The glaze on these hens makes the skin crispy and tasty. I worked
with Terri for many years doing eye and ENT procedures. She was an
excellent technician and taught me a lot. Doctors called us the "A Team".
Those were fun days. It seems I laughed a lot at work then. Am I
becoming a humorless, old woman?
Contributor: Terri Angelhart
Preparation Time: 1:50
[Home] Oriental Crab Appetizers [Home]
Title: Oriental Crab Appetizers
Yield: 54 Servings
Ingredients
------------------CHRISTMAS WITH SOUTHERN LIVI------------------------
------------------------------1987------------------------------------
1/2 c green onions, chopped
3 tb butter; melted
16 oz cream cheese; cubed
12 oz crabmeat; drained & flaked
1/4 c half-and-half
1/2 ts five-spice powder
1/8 ts garlic powder
54 wonton skins
1 oil; for frying
Instructions
Saute green onions in butter; add cream cheese, crabmeat,
half-and-half, and seasonings. Cook over low heat, stirring, until
cream cheese melts. Remove from heat. Place 1 tb crab mixture in
center of each wonton. Moisten edges. Fold in half diagonally. Seal
edges. Bend ends of folded edge together.
Heat 1" oil to 375 F in wok or large skillet. Place several wontons
at a time in hot oil, and fry 30 seconds on each side; drain on paper
towels. Repeat with remaining wontons. Serve with sweet-and-sour
sauce.
Tyops by Sylvia Steiger, SylviaRN@compuserve.com, homepage:
http://ourworld.compuserve.com/homepages/SylviaRN, creator of
Frazzled Cook breadmachine mixes
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN@compuserve.com
or 71511.2253@compuserve.com, creator of Frazzled Cook breadmachine
mixes, homepage: http://ourworld.compuserve.com/homepages/SylviaRN
From: Sylvia Steiger Date: 04 Mar 97 National
Cooking Echo Ž
[Home] Oriental Crab Salad [Home]
Title: Oriental Crab Salad
Yield: 6 Servings
Ingredients
1 no ingredients
Instructions
1/4 cup Unsweetened pineapple juice
1/4 cup Rice vinegar
1 Tbsp Low sodium soy sauce
2 tsp Firmly packed brown sugar
1 tsp Sesame oil
1 1/2 lb Alaska king crab legs;
-cooked and shelled
3 Tbsp Low sodium soy sauce
1 tsp Fresh ginger root; grated
5 cup Baby salad greens
1 med Cucumber; peeled and seeded
--cut into thin strips
1 cup Bean sprouts
1 cup Carrot; thinly sliced
1 cup Shredded red cabbage
3 Scallions; thinly sliced
1/2 cup Chow mein noodles; plus 2 tablespoons
2 tsp Sesame seeds; browned
To prepare dressing,
in a small bowl, combine pineapple juice, vinegar, 1 tablespoon soy
sauce, brown sugar, and sesame oil; stir to mix well. Flake crab into
bite-size pieces. In medium bowl, combine 3 tablespoons soy sauce and
ginger root. Add crab, tossing to coat. Set aside. In large bowl,
combine salad greens, cucumber, bean sprouts, carrot, cabbage, and
scallions. Pour 1/2 cup dressing over salad mixture; toss to mix
well. Divide greens between 6 plates and top with pieces of equally
divided crab. Drizzle remaining dressing over crab. Sprinkle evenly
with chow mein noodles and sesame seeds. Serve immediately. Serving
provides: 1/2 fat, 3 veg, 1 pro, 1/2 bread, 10 cal, 4 g fat, 2 g
fiber.
Recipe by: Weight Watchers Magazine October 1996
[Home] Oriental Crunch Burgers [Home]
Title: Oriental Crunch Burgers
Yield: 1 Servings
Ingredients
1 lb hamburger
3/4 ts salt
1/3 c bean sprouts
1/4 c water chesnuts, drained
2 tb green onion, sliced
1 tb soy sauce
Instructions
Combine hamburger with everything. Cook.
[Home] Oriental Crunh Burgers [Home]
Title: Oriental Crunh Burgers
Yield: 1 Servings
Ingredients
1 lb hamburger
3/4 ts salt
1/3 c bean sprouts
1/4 c water chesnuts, drained
2 tb green onion, sliced
1 tb soy sauce
Instructions
Combine hamburger with everything. Cook.
[Home] Oriental Cucumber Salad [Home]
Title: Oriental Cucumber Salad
Yield: 1
Ingredients
1 1/2 cucumbers; peeled, chopped
1 ts salt
1 jalapeno chili; seeded,
-minced
2 tb rice vinegar
2 tb oriental sesame oil
1 tb soy sauce
2 ts sugar
Instructions
Place cucumbers in medium bowl. Sprinkle with salt. Toss. Chill 1 hour.
Drain cucumbers and return to bowl. Combine remaining ingredients in
another bowl. Pour over cucumbers and toss to coat. (Can be prepared 1
day ahead. Refrigerate.)
Serves 2 to 4.
Bon Appetit June 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Oriental Curry Veggies [Home]
Title: Oriental Curry Veggies
Yield: 8 Servings
Ingredients
1 c lowfat mayonnaise
1/4 c plain lowfat yogurt
1 tb curry powder
1/4 ts garlic powder
2 ts sugar
1 ts lemon juice
Instructions
together into mixingbowl. Stir in pecans. Using rubber spatula,
gradually 4. Place dish in roasting pan. Add hot water to pan to
come halfway up FAVORITE RECIPES On 03-01-93 (15:31) Prepare topping:
Stir brown sugar, cinnamon and flour intosmall bowl. Add Arrange
sliced apples in a 9" pie plate. Combine sugar, cornstarch, powder.
Stir in nuts.
Bake in 350 degree F. oven 35 to 40 minutes or until done. Melt the
remaining margarine. with non-stick coating and set aside. In a large
mixing bowl combine one of the many cooked starch pastes one finds in
Brazil. For best results, Combine all ingredients and toss well.
: in pickling and preserves- lightly in fish sauces. Good in baked
goods cheese, add meat toppings, then cover with mozzarella/parmesan
mixture of
grill over medium, indirect heat about 30 to 35 minutes or until
chicken is tossing the sauce with the pasta.
Title: Oriental Dip
Yield: 10 Servings
Ingredients
1 c nonfat mayonnaise
1 c nonfat sour cream
8 oz can water chestnuts,
1 drained and finely chopped
2 tb chopped pimentos
1 tb chopped green onions -- or
1 to taste
1 ts beef bouillon granules
1/2 ts worcestershire sauce
1/4 ts garlic powder
1 ds cayenne pepper
Instructions
Combine everything and mix well. Cover and chill. Stir before
serving. Any 2-cup combination of sour cream, mayonnaise, or drained
yogurt may be used.
Makes about 2 1/2 cups.
per 1/4 cup serving: 54 Kcal 1.0g fat (0g sat fat) 16% CFF 355mg Na
(1.2g PRO/1.0g FAT/10.5g CHO)
Recipe By : Wyler's Bouillon (modified by R. Winters )
[Home] Oriental Dressing & Marinade [Home]
Title: Oriental Dressing & Marinade
Yield: 1 Servings
Ingredients
1/3 c pace picante sauce
2 tb vegetable oil
2 ts soy sauce
2 ts white wine vinegar
1 ts sugar
Instructions
Combine ingredients; mix well. Use as a marinade for crisp-tender
cooked broccoli, mushrooms or favorite vegetable combinations, or
toss with mixed green salads.
Makes about 1/2 cup dressing.
[Home] Oriental Dressing And Marinade [Home]
Title: Oriental Dressing And Marinade
Yield: 1 Servings
Ingredients
1/3 c pace picante sauce
2 tb vegetable oil
2 ts soy sauce
2 ts white wine vinegar
1 ts sugar
Instructions
Combine ingredients; mix well. Use as a marinade for crisp-tender cooked
broccoli, mushrooms or favorite vegetable combinations, or toss with mixed
green salads.
Makes about 1/2 cup dressing.
[Home] Oriental Dressing I [Home]
Title: Oriental Dressing I
Yield: 4 Servings
Ingredients
2 1/2 ts prepared mustard
5 tb rice vinegar
2 ts light soy sauce
2 1/2 ts sugar
Instructions
In response to Sarah Novotny's request, here are two oriental dressing that
I found in a wonderful new book, "500-Fat-Free Recipes" by Sarah
Schlesinger. I found the book at a bookstore that sells overstocks and used
books. While I have not tried any of the recipes yet, they look very good.
She follows Ornish-based recipes and includes fast, microwave recipes.
Yield: 4 servings (1.5 T each)
Prep. Time: 5 minutes
This dressing works well on salads featuring oriental veggies or fuit such
as apples (author's remarks).
Mix the ingredients together and serve.
Calories/serving: 15, Fat: 0g, Cholesterol: 0 mg, Protein: 2.3 g, Carb: 5.8
g, Dietary Fiber: 0 g, Sodium: 333 mg.
Posted to fatfree digest V96 #281
From: Mary Eberle
Date: Fri, 11 Oct 1996 13:05:16 -0500
[Home] Oriental Dressing Ii [Home]
Title: Oriental Dressing Ii
Yield: 4 Servings
Ingredients
1 clove garlic, cut in several
- pieces
1 c rice vinegar
1 ts light soy sauce
1 sl fresh gingerroot, cut in
-several pi; eces
Instructions
In response to Sarah Novotny's request, here are two oriental dressing that
I found in a wonderful new book, "500-Fat-Free Recipes" by Sarah
Schlesinger. I found the book at a bookstore that sells overstocks and used
books. While I have not tried any of the recipes yet, they look very good.
She follows Ornish-based recipes and includes fast, microwave recipes.
Yield: 4 servings (1/4 c each)
Prep time: 10 minutes plus 45 min. standing time
This dressing features rice vinegar and low-sodium soy sauce infused w/ the
flavors of ginger and garlic. It goes well w/ a salad of mixed greens and
fruit. (author's comments)
1. Combine garlic, rice vinegar, gingerroot, and soy sauce.
2. Let stand for 45 minutes.
3. Strain dressing. Discard garlic and ginger.
Calories/serving: 9, Fat: 0 g, Cholesterol: 0 mg, Protein: 0.2 g, Carbo:
3.4 g, Dietary Fiber: 0 g, Sodium: 87 mg.
Posted to fatfree digest V96 #281
From: Mary Eberle
Date: Fri, 11 Oct 1996 13:05:16 -0500
[Home] Oriental Dressing [Home]
Title: Oriental Dressing
Yield: 6 Servings
Ingredients
2 c vegetable oil
2/3 c or more cider vinegar
1/4 to 1/3 cup tamari or soy
-sauce
2 to 3 thick slices of ginger
-root
1 one thick slice onion
1 just over 1/3 cup orange
-juice
1 tb tomato paste
Instructions
Puree the ginger root and onion in a food processor using the metal
blade. Add all other ingredients and blend well. Use as dressing for
light green salad.
Sorry for the approximate amounts. The recipe was cut down from a
very large one and all the measurements did not break up evenly. You
can also very amount of ingredients, ginger, vinegar etc. according
to your taste.
[Home] Oriental Drumsticks Joan [Home]
Title: Oriental Drumsticks *** Joan
Yield: 4 Servings
Ingredients
1/4 c soy sauce
3 tb brown sugar-dark brown
2 tb lemon juice
2 tb sherry
1 tb salad oil
1 ts ginger-ground
1/3 c onions green-chopped
1 c garlic-crushed
8 chicken drumsticks
Instructions
In 9" baking dish combine all ingredients except drumsticks. Add
drumsticks turning to coat all sides.
Cover and marinate in refrigerator 3 hours or overnight turning
occasionally. Preheat oven to 350~.
Bake uncovered 60-70 minutes or until drumsticks are tender turning
once.
[Home] Oriental Drumsticks [Home]
Title: Oriental Drumsticks
Yield: 4 Servings
Ingredients
1/4 c soy sauce
3 tb brown sugar-dark brown
2 tb lemon juice
2 tb sherry
1 tb salad oil
1 ts ginger-ground
1/3 c onions green-chopped
1 c garlic-crushed
8 chicken drumsticks
Instructions
In 9" baking dish combine all ingredients except drumsticks. Add
drumsticks turning to coat all sides.
Cover and marinate in refrigerator 3 hours or overnight turning
occasionally. Preheat oven to 350~.
Bake uncovered 60-70 minutes or until drumsticks are tender turning
once.
[Home] Oriental Duck With Snow Peas [Home]
Title: Oriental Duck With Snow Peas
Yield: 8 Servings
Ingredients
12 duck breast filets
1/2 c soy sauce
1/2 c oil
1/2 c white wine
2 (cloves) garlic [minced]
1/2 ts ginger [ground]
1 1/2 tb oil
1 lg onion [thinley sliced]
8 lg fresh mushrooms [sliced]
1 pk (10 oz) frozen pea pods
Instructions
1) Rince the duck breasts and pat dry. Slice them thinly
2) Mix the soy sauce, oil, wine, garlic, and ginger in a bowl
and add the duck breast slices. Marinate in the `fridge for 4 hours
or longer, then drain, reserving ª cup of the marinade... 3) Heat 1
to 2 tb of cooking oil in a wok and add the duck, stir frying `til
cooked through, then remove and add the onions and mushrooms cooking
`til tender crisp. 4) Add the duck and the pea pods and reserved
marinade heating to desired serving temp. 5) Sauce may be thickend
with small amount of corn starch, or thinned with water... Serve with
steamed rice or hot cooked noodles...
Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"
cookbook and re-typed with permission for you by FRED GOSLIN in
Watertown NY on Cyberealm Bbs. home of KOOKNET at (315) 786-1120
[Home] Oriental Egg-Shrimp Salad [Home]
Title: Oriental Egg-Shrimp Salad
Yield: 6 Servings
Ingredients
3/4 c rice
1 1/2 tb grated onion
1 tb grated lemon peel
1 c mayonnaise
1 tb lemon juice
1 ts soy sauce
1 tb worcestershire sauce
1/8 ts tabasco sauce
3/4 lb cook shrimp
6 coarsely chopped, hard-
1 cooked eggs
3 tb catsup
1 lettuce leaves
1 parsley sprigs
1 paprika
Instructions
Cook and drain rice. In a small bowl, combine onion, lemon peel,
mayonnaise, lemon juice, Worcestershire sauce, soy sauce and Tabasco
sauce. Blend In a large bowl, combine cooked rice, shrimp, 4 chopped
eggs and 3/4 cup mayonnaise dressing. Toss to coat well. Add catsup
to remaining mayonnaise dressing; blend. Spoon over Oriental salad.
Cover.Chill. Serve on lettuce leaves. Garnish with parsley sprigs,
remaining chopped eggs and paprika. The Complete Family Cookbook
[Home] Oriental Eggplant Spread [Home]
Title: Oriental Eggplant Spread
Yield: 1
Ingredients
1 lg eggplant; (1-1/2 lb/750 g) 1
2 tb soy sauce 25 ml
2 tb brown sugar 25 ml
1 ts rice vinegar 5 ml
1 tb water 15 ml
2 tb vegetable oil 25 ml
4 cloves garlic; finely
-chopped 4
1 tb finely chopped fresh ginger
-root 15; ml
4 green onions; chopped 4
1/2 ts oriental chili paste 2 ml
1 ts oriental sesame oil 5 ml
Instructions
Place eggplant in baking dish and pierce in a few places. Bake in a
preheated 425F/220C oven for 45 to 50 minutes or until tender. Cool.
Peel eggplant and chop finely.
In a small bowl combine soy sauce with sugar, vinegar and water.
In wok or skillet, heat oil on medium high heat. Add garlic, ginger, 2
tbsp/25mL green onions and chili paste. Cook for 30 seconds until
fragrant.
Add soy sauce mixture and, when bubbling, add eggplant. Stir to combine
well. Heat thoroughly.
Remove from heat and stir in sesame oil. Place in serving bowl and
sprinkle with remaining green onions. Serve cold or at room temperature
Converted by MC_Buster.
NOTES : From Bonnie Sterns "Appetizers", this recipe yields about 1-1/2
cups/375 mL.
Converted by MM_Buster v2.0l.
[Home] Oriental Fish Fillets [Home]
Title: Oriental Fish Fillets
Yield: 4 Servings
Ingredients
1 lb fillets,cut into 2 x 1/2
-strips
3 tb soy sauce
2 tb ketchup
2 tb red wine vinegar
1 tb brown sugar
1 tb oil
1 ts grated gingerroot
1/4 ts grated lemon rind
Instructions
Thread fillets on wooden skewers,place in a single layer in a shallow
baking pan.Combine soy sauce,ketchup,red wine vinegar, brown
sugar,oil,gingerroot and lemon rind.Pour mixture over fish. Marinate
for 30 minutes,turning occasionally.Place skewers on broiler
pan.Broil 3" from the heat for three minutes on each side.Serve over
rice.Remaining marinade can be combined with 1/4 cup water,heated to
boiling and used as a sauce.Serves 4.
[Home] Oriental Fish Kabobs [Home]
Title: Oriental Fish Kabobs
Yield: 4 Servings
Ingredients
1/2 lb haddock fillets *
1/2 lb salmon fillets *
1/4 c soya sauce
1/4 c vegetable oil
2 tb dry sherry or sake
1 garlic clove; crushed
1/4 ts ginger; ground
1 tb brown sugar
1 1/2 ts orange rind; grated
Instructions
Cut fillets in large cubes or strips. Mix all remaining ingredients
in a jar. Pour over fish. Marinate in the refrigerator 3 hours or
at room temperature for 1 hour, turning fish over once. Thread on
greased skewers *** and place on the barbecue at 9 cm (4 inches) from
fire. Barbecue 2 min on one side. Brush with marinade, turn skewers
and broil 2 to 3 min until flesh is opaque and flakes easily.
* or cod, turbot, Boston bluefish, halibut ** or Arctic char, trout
*** or broil kabobs in the oven, but increase cooking time and space
from : element
Source: Fisheries Food Centre Department of Fisheries and Oceans
Ottawa, Ontario, K1A 0E6
Typos by Vern - Know-wud-I-mean
Posted 09-21-93 by VERN OLSON on C-Cooking
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005
From: Sylvia Steiger Date: 08 Jun 97 National
Cooking Echo Ž
[Home] Oriental Fish Steaks [Home]
Title: Oriental Fish Steaks
Yield: 2
Ingredients
2 fish steaks; about 1 thick -
1 ; salmon or tuna
-------------------------ORIENTAL PASTE-------------------------------
2 tb soy sauce
2 garlic cloves
1 pinches five spice powder
1 tb finely chopped ginger
1/2 lemon; juice of
2 sm spring onions
--------------------------FRAGRANT RICE-------------------------------
100 g jasmine rice
6 cardamom pods; up to 7
1 garlic clove; chopped
1 fresh coriander; finely
-chopped
Instructions
Oriental fish steaks: Combine all the ingredients except the fish in a
food processor until they form a thick paste.
Grill the fish steaks for approximately 4 minutes on one side. Turn and
coat with the oriental paste and grill for a further 4 to 5 minutes until
the fish is fairly firm but still juicy.
Fragrant rice: Wash the rice thoroughly. Put the rice, cardamom and
chopped garlic in a pan and cover with water. Bring to the boil over a
medium heat, stir once then lower the heat and gently simmer. Cover the
pan tightly and cook gently for 8 to 10 minutes.
Remove from the heat, drain and remove the cardamom pods. Stir in the
chopped coriander and serve with the oriental fish steaks.
DISCLAIMERc Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
[Home] Oriental Flank Steak [Home]
Title: Oriental Flank Steak
Yield: 6 Servings
Ingredients
3/4 c barbecue/thick and spicy
-sauce
3 tb soy sauce
1/4 c green onion slices
2 tb sesame seeds toasted
1 minced garlic clove
1/4 ts ground ginger
1 1/4 lb to1 1/2 lb flank steak
Instructions
Score steak with knife on both sides. Pour combined remaining
ingredients over steak. Cover; marinate in refrigerator several hours
or overnight, turning once. Place steak on greased rack of broiler
pan or greased grill. Broil or grill, uncovered, over hot coals 15-20
minutes or until desired doneness, turning and brushing with barbecue
sauce mixture after 10 minutes. To serve, carve steak across grain,
with slanted knife into thin slices.
[Home] Oriental Flavored Cucumber Salad [Home]
Title: Oriental Flavored Cucumber Salad
Yield: 4 Servings
Ingredients
1 ea english cucumber
1 tb rice vinegar
1 tb soy sauce
1 tb vegetaqble oil
1/2 ts oriental sesame oil
1/2 ts salt
1/2 ts sugar
1/4 ts hot chinese chili paste
1 ea small clove garlic, minced
Instructions
Trim ends off cucumber and cut into 1 inch chunks. Combine rice
vinegar with soya sauce, vegetable oil, sesame oil, salt, sugar, hot
chili paste and garlic. Mix dressing with cucumbers and serve at room
temperature.
[Home] Oriental Foil-Wrapped Chicken With Vegetables [Home]
Title: Oriental Foil-Wrapped Chicken With Vegetables
Yield: 4 Servings
Ingredients
l0 ounces frozen tiny whole
-carrots
4 skinless boneless chicken
-breast ha
--1 pound total
1 4 ounces who mushrooms;
-drained
1 sm red sweet pepper
--cut into bite-size strips
3 tb hoisin sauce
2 cloves garlic; minced
1 ts grated gingerroot
1 ds ground red pepper
1/4 c sliced green onion
hot cooked rice; optional
Instructions
Heat oven to 425øF. Run carrots under cold water to thaw. Drain well. Rinse
chicken; pat dry. Place one chicken breast half in the center of an
18xl2-inch piece of heavy foil. Repeat with remaining chicken and three
additional foil pieces. Divide carrots, mushrooms, and sweet pepper strips
evenly among foil pieces.
Stir together hoisin sauce, garlic, ginger, and ground red pepper. Drizzle
over chicken and vegetables. Bring up two opposite sides of foil and seal
with a double fold. Fold remaining ends to completely enclose the chicken
and vegetables, leaving space for steam to build. Repeat with each foil
packet. Place on a 15xlOxl-inch baking pan. Bake for 30 minutes or till
chicken is tender and no longer pink.
To serve, carefully open foil packets. Sprinkle with green onion. If
desired, serve over rice. Spoon some of the cooking juices over all.
Makes 4 servings.
Nutrition facts per serving: 165 cal., 3 g total fat (1 g sat. fat), 59 mg
cholesterol, 675 mg sodium, 9 g carbohydrate., 3 g dietary fiber, 24 g pro.
Daily Value: 133% vitamin. A, 40% vitamin. C, 10% iron.
Food exchanges: 1 1/2 vegetable, 3 meat.
Busted by Gail Shermeyer <4paws@netrax.net>.
- - - - - - - - - - - - - - - - - -
Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G
Preparation Time: 0:00
[Home] Oriental Fresh Tomato & Cucumber Salad [Home]
Title: Oriental Fresh Tomato & Cucumber Salad
Yield: 6 Servings
Ingredients
2 lg tomatoes
1 md cucumber
1/3 c scallion -- sliced
1 tb dark sesame oil
1 tb soy sauce
1/4 ts crushed red pepper
1/4 ts sugar
1 tb toasted sesame seeds
Instructions
Core and dice tomatoes; place in a medium bowl. Peel, halve
lengthwise, seed and slice cucumber; add to tomatoes along with
scallions; toss gently. In a small bowl combine sesame oil, soy
sauce, red pepper and sugar. Pour over tomato mixture; toss gently.
Sprinkle with sesame seeds.
From: Meg Antczak
Recipe By : Florida Tomato Committee
[Home] Oriental Fried Rice [Home]
Title: Oriental Fried Rice
Yield: 6 Servings
Ingredients
3 c cooked brown rice; cold
1/2 c slivered cooked roast pork
1/2 c finely chopped celery
1/2 c fresh bean sprouts
1/3 c sliced green onions
1 egg; beaten
1/2 ts black pepper
2 tb soy sauce
Instructions
Combine rice, pork, celery, bean sprouts, onions and egg in large skillet
coated with nonstick cooking spray. Cook, stirring, 3 minutes over high
heat. Add pepper and soy sauce. Cook, stirring, 1 minute longer.
NOTES : Calories: 161.8 (22% from fat) Fat: 3.9g cholesterol: 40mg
Carbohydrate: 24.9g Fiber: 2.2g Sodium: 370mg
Recipe by: Light Cooking
Posted to EAT-LF Digest by "Wildrose" on Sep 27,
1998, converted by MM_Buster v2.0l.
[Home] Oriental Garbanzo Soup [Home]
Title: Oriental Garbanzo Soup
Yield: 1 Recipe
Ingredients
1 tb am unrefined olive oil
1/2 c chopped onion
1/2 c am garbanzo flour
4 c water
2 tb soy sauce
1/8 ts garlic powder (optional)
1 ts sweet basil leaves crushed
Instructions
Preheat heavy saute' pan, then add oil and onion and saute' until
soft. Add 1 cup cold water. Stir in flour until smooth. Stir in
remaining water gradually. Add seasonings. Let cook over medium low
heat until slightly thickened, stirring occasionally (or over higher
heat stirring constantly). Do not allow to boil.
Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold Reprinted by
permission of Arrowhead Mills, Inc. Electronic format courtesy of:
Karen Mintzias
Title: Oriental Garden
Yield: 1 Servings
Ingredients
1/2 c red rosebuds
1/2 c dark pink rosebuds
1/2 c broken cinnamon
1/4 c tilia flowers
1/4 c hibiscus flowers
1/4 c myrrh
1/4 c orange blossoms
1/4 c jasmine flowers
2 tb cloves
2 tb cardamom seeds
2 tb star anise
2 tb sandalwood chips
2 to 3 drops jasmine oil
2 to 3 drops rose oil
1 to 2 drops sandalwood oil
Instructions
Rich dark colors and a distinctly oriental fragrance mark this heady
blend. Display it in an open oriental bowl decorated in rich colors.
This is no a potpourri for a white or pastel container or a dainty tea
cup. Typed in MMFormat by cjhartlin@email.msn.com Source: Potpourri
[Home] Oriental Garlic Chicken [Home]
Title: Oriental Garlic Chicken
Yield: 2 Servings
Ingredients
1/2 c distilled vinegar
1/2 c canned chicken broth
10 lg garlic cloves, chopped
2 1/2 tb soy sauce
1/4 ts ground pepper
2 boneless, skinless chicken
-breasts
1 ts onion powder
1/2 ts oriental five-spice powder
1 tb oriental sesame oil
3 bay leaves
1 hot cooked rice
Instructions
Whisk the vinegar, chicken broth, garlic, soy sauce and pepper in a small
bowl to blend. Season the chicken breasts with the onion powder and
five-spice powder. Heat the oil in a heavy skillet over medium high heat.
Add the chicken and saute until golden about 4 minutes per side. Pour the
vinegar mixture over the chicken and add the bay leaves. Reduce the heat to
low, cover the skillet and simmer until the chicken is just cooked through,
about 10 minutes. Using tongs, transfer chicken to plate. Boil the pan
juices for another 2 minutes. Season to taste with salt. Spoon over
chicken, discarding bay leaves. Serve with rice.
Posted to EAT-L Digest 22 Sep 96
From: Pam and KerryAnn Cobb
Date: Mon, 23 Sep 1996 09:02:37 -0500
[Home] Oriental Ginger Chicken [Home]
Title: Oriental Ginger Chicken
Yield: 0 Servings
Ingredients
4 chicken breast halves;
-skinned and; boned
1/4 c soy sauce
1/4 c dry sherry
1 garlic clove; minced
2 tb chopped green onion
1 tb brown sugar
2 ts ginger
2 tb vegetable oil
1 cn veg-all mixed vegetables;
-with liqu; id (16
oz)
1 cn water chestnuts (8 oz)
1 c quick cooking rice
Instructions
1. Cut chicken into 2"-long strips.
2. Combine soy sauce, sherry, garlic, onion, brown sugar and 1
teaspoon of the ginger in 1-quart bowl.
3. Add chicken and stir until well coated.
4. Heat oil in large skillet; stir-fry chicken until cooked.
5. Meanwhile, place VEG-ALL, water chestnuts (liquid included) in
2-quart sauce pan with remaining teaspoon of ginger; bring to boil.
6. Stir in rice, remove from heat, cover and let stand
5 minutes.
7. Serve chicken over rice and vegetables.
Yield: 4 servings
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
NYC Nutrilink: M0^00000
- - - - - - - - - - - - - - - - - -
NOTES : main dish, poultry
Preparation Time: 0:00
[Home] Oriental Ginger Cucumbers [Home]
Title: Oriental Ginger Cucumbers
Yield: 1 Servings
Ingredients
3 4 unwaxed cucumbers; sliced
1 tb salt
1 marinade:
3 4 slices fresh ginger;
-slivered
1/2 c white vinegar
1/4 c sugar
1/2 c water
1 tb sesame oil
1 toasted sesame seeds for
-garnish
Instructions
Salt cucumbers and allow to sit for 1 hour. Rinse thoroughly under cold
water and pat dry. Place in a bowl and reserve.
In a small saucepan, heat together the ginger, vinegar, sugar, water and
oil. Bring to a boil, then pour over cucumbers. Marinate at least
overnight.
To serve, garnish with toasted sesame seeds.
Variation: For a spicier flavor, add 1/2-1 teaspoon of hot chili flakes to
the marinade.
Yield: 6-8 servings
Chinese recipe from Chinatown - Philadelphia Taken from "The Original
Philadelphia Neighborhood Cookbook" by Irina Smith and Ann Hazan, published
by Camino Books, Philadelphia, PA, c. 1988.
Posted to MC-Recipe Digest V1 #851 by Bill Webster on
Oct 18, 1997
[Home] Oriental Ginger Dressing [Home]
Title: Oriental Ginger Dressing
Yield: 4 Servings
Ingredients
2 tb cider vinegar
1/2 ts sesame oil
1 tb sugar
1 ts fresh ginger root; grated
1 tb soy sauce
1/2 c pineapple juice
Instructions
Combine in a jar and shake vigorously. Serve on green salad, chicken salad,
pasta salad. Makes 4, 2 tablespoon each. 38 cals, 0.33 g protein, 0.6 g
fat, 8 g carb, 258 mg sodium, 0 mg chol.
Busted by KitpatH (Riverside, CA) and shared with Eat-lf Aug 1997
Recipe by: Inland Empire Magazine August 1997: "Dress It Up" Posted to
Digest eat-lf.v097.n193 by KitPATh on Jul 31,
1997
[Home] Oriental Ginger Garlic Green Beans [Home]
Title: Oriental Ginger Garlic Green Beans
Yield: 6 Servings
Ingredients
1 lb fresh green beans,cleaned
-and dried
4 ea garlic,sliced
1 inch fresh ginger root
-peeled and s; liced
3 tb chicken broth
Instructions
In a large non-stick skillet sprayed generously with non-stick cooking
spray, toss all the ingredients except the chicken broth over high
heat until the green beans start to 'wilt' and look as if they are
getting cooked a little bit. Now i really do mean toss these, just
kind of shake the pan so that the beans are jumping and not getting
to cooked on one side. Just before servings add the chicken broth and
reduce over high heat until the beans are just coated with the broth.
Makes 6 servings
[Home] Oriental Ginger Salad Dressing [Home]
Title: Oriental Ginger Salad Dressing
Yield: 16 Servings
Ingredients
1/3 c salad vinegar (i most often
- just; s
3 tb soy sauce
1/3 c chopped onion
1/4 c carrots; finely grated
1 ts celery seeds
1/2 c canola oil
1/2 tb sugar; or to taste (1/2 to
-1)
1 ts fresh ginger root; minced
Instructions
Combine all ingredients in food processor or blender, processing on high
until veggies are finely minced. Cover and chill thoroughly until ready to
serve over salad.
Makes 1 1/2 cup.
- - - - - - - - - - - - - - - - - - -
Per serving: 67 Calories (kcal); 7g Total Fat; (89% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 194mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
NOTES : I want to share my most favored summer salad dressing with you.
Its a little heavy on the canola oil BUT its thin and pungent so
it doesn't take much to dress the greens. I eat very little meat,
mostly fish, so I perhaps don't mind a little more oil. Try one
batch of it, its good on lettuce salads, cabbage slaws, spinach is
the best! Even citrusy fruit salads. If its new to you, see what
you think of it.
My salute to summer!
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Contributor: "Jo in Minnesota"
Preparation Time: 0:00
[Home] Oriental Ginger Shrimp [Home]
Title: Oriental Ginger Shrimp
Yield: 4 Servings
Ingredients
8 unshelled raw jumbo shrimp,
-thawed; if frozen
1/2 c all-purpose flour
1/4 ts salt
1 ts corn oil
1/4 c water
1 piece ginger root, peeled,
-grated (; 1)
1 garlic clove, crushed
1 ts chili sauce
1 egg white
1 vegetable oil
1 green onion daisy
1 red bell pepper strips
Instructions
Shell shrimp, leaving tail shells on. Make a small incision along
spines. Remove black spinal cord from shrimp.
In a bowl, combine flour, salt, corn oil and water. Stir in ginger,
garlic and chili sauce and beat well. Stiffly whisk egg white, then
gently fold into batter until evenly combined.
Half fill a deep-fat fryer or saucepan with oil; heat to 375'F.
(190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds.
Hold each shrimp by its tail and dip into batter, then lower into hot
oil. Fry 3 minutes or until golden. Drain on paper towels. Garnish
with green onion daisy and bell pepper strips and serve hot.
[Home] Oriental Gingered Duck [Home]
Title: Oriental Gingered Duck
Yield: 6 Servings
Ingredients
Meat from 3 to 4 pounds
-young wild; cut into 1/2" c
with skin left on
2 Eggs; lightly beaten
3/4 c Flour
2 tb Water
1/2 ts Salt
Fat; for deep frying
3/4 c Boiling water
1/2 c Cider vinegar
1/2 c Sugar
1 tb Cornstarch
1 tb Soy sauce
1/4 c Cold water
1/2 c Pickled ginger root; sliced
Instructions
Make a frying batter of eggs, flour, water, and salt. Stir until smooth.
Dip duck cubes into batter and fry, a few at a time, in deep fat heated to
350 to 365 degrees, until golden brown. Drain on paper towels; put into a
warm dish. Make a hot sauce with boiling water, cider vinegar, and sugar,
and stir until dissolved. Make a smooth mixture of the cornstarch and soy
sauce with cold water, and stir into the vinegar-sugar mixture. Cook,
stirring, over low heat until thickened. Add the ginger root, stir well,
heat, and pour over fried duck.
This recipe yields 6 servings.
Recipe Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978
Published by Winchester Press, New York, NY
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-23-1997
- - - - - - - - - - - - - - - - - -
Contributor: Jacqueline E. Knight
Preparation Time: 0:00
[Home] Oriental Gingered Vegetables [Home]
Title: Oriental Gingered Vegetables
Yield: 1
Ingredients
1 c sliced green beans
1 c broccoli florets
1 c thinly sliced carrots
1 c sliced asparagus
1 c thinly sliced mushrooms
1/2 c julienned sweet red peppers
1 tbsp. peeled minced ginger
-root
1 clove garlic, minced
1 tbsp. canola oil
1 tbsp. low-sodium soy sauce
Instructions
Steam the beans, broccoli, carrots, and asparagus
until crisp-tender, about 5 minutes.
In a large nonstick frying pan over medium-high
heat, saute the mushrooms, peppers, ginger, and
garlic in the oil until light brown, about 3 minutes.
Add the steamed vegetables and soyu sauce. Stir-fry
for 1 to 2 minutes.
Serves 4
Title: Oriental Glaze
Yield: 1 Serving
Ingredients
2 tb honey
2 tb tomato sauce
1 tb teriyaki sauce
1 ts hoisin sauce
1/4 ts ground cumin
Instructions
1. Place honey, sauces and cumin in a bowl. Mix to combine.
2. Brush meat, chicken or fish with glaze and grill, barbecue or bake.
Uses: Brushed over steaks, chops or ribs during cooking this glaze adds a
spicy flavor of the Orient. It can also be used as a sauce for a stir-fry
of meat and vegetables.
- - - - - - - - - - - - - - - - - -
Contributor: Super Food Ideas (Aussie Magazine)
Preparation Time: 0:00
[Home] Oriental Glazed Duck [Home]
Title: Oriental Glazed Duck
Yield: 2 Servings
Ingredients
1 5 lb duckling(rinsed & dried
2 lemons, halved
1 salt & grnd. pepper, to tast
Instructions
3/4 cup Soy sauce
3/4 cup Ketchup
1/3 cup Clover honey
1/4 cup Corn oil
2 Garlic cloves, minced
1 Tbsp Dried rosemary, crumbled
2 Scallions, for garnish
Preheat the oven to 400F. Remove excess fat from the cavity and neck area.
Rub the duck inside and out with the juice of one lemon. Pat dry. Prick
the skin all over with the tines of a fork. Sprinkle the outside and the
cavity with salt and pepper. Place the second lemon in the cavity. Place
the duck, breast side up, on a rack in a shallow roasting pan, and bake
for 30 minutes. While the duck is roasting, make the glaze: Combine the
soy sauce, ketchup, honey oil, garlic, and rosemary in a small bowl. Mix
well. Reduce the oven temp. to 350F. Pour off the fat that has accumulated
in the roasting pan, and pour the glaze over the duck. Cook, basting
frequently, another 45 minutes for medium-rare (18-20 min. per lb.).
Remove the duck from oven and let it rest for 15 minutes. To serve, remove
the duck from the roasting pan. Cut it into quarters, removing the
backbone. Skim off any fat from the roasting pan, and reheat the glaze.
Pour the glaze over the duck, and garnish with scallions,(thinly sliced
diagonally white bulb and 3" green). Enjoy!!
[Home] Oriental Goose Stir-Fry [Home]
Title: Oriental Goose Stir-Fry
Yield: 6 Servings
Ingredients
1 fileted breast of 1 wild
1 goose
3 md onions [chopped]
2 cn (8 oz) sliced mushrooms
1 [drained]
1 pk (2® oz) slivered almonds
1 seasoned salt to taste
2 pk rice-a-roni [oriental]
3 lg celery stalks [cut into
1 1® pieces
2 bell peppers [1 red- 1 green
1 cut into strips]
Instructions
1) Rince goose breasts and pat dry. Cut them into 1 in. slices
and par-boil for 20 min. Drain and reserve the broth. Let cook and
cut into 1 in. cubes... 2) Saut, the goose, onions, mushrooms, and
almonds in a skillet for 15 min., then salt and pepper to taste, and
add the seasoned salt if desired ... 3) Prepare the Rice-A-Roni
according to package directions, using the reserved broth and adding
the celery and pepper slices halfway through cooking time... 4)
Combine the goose mixture and the rice mixture simmering for 15 min.
then serve...
Source: "Bill Saiff's Rod & Reel Recipes for Hookin' and Cookin'" and
Re-typed with permision for you by Fred Goslin in Watertown NY on
Cyberealm Bbs. home of KookNet at (315) 786-1120
[Home] Oriental Green Salad (Lf) [Home]
Title: 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] Oriental Green Salad (Low Fat) [Home]
Title: Oriental Green Salad (Low Fat)
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
Instructions
----------------------------------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
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
[Home] Oriental Green Salad [Home]
Title: Oriental Green Salad
Yield: 4 Servings
Ingredients
1 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
1 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
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
- - - - - - - - - - - - - - - - - - -
Per serving: 32 Calories (kcal); trace Total Fat; (5% calories from fat);
3g Protein; 6g Carbohydrate; 0mg Cholesterol; 476mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Vegetarian Times, May 1993,M. McDougall(Kevin Wilson)
Preparation Time: 0:00
[Home] Oriental Green Vegetable Casserole [Home]
Title: Oriental Green Vegetable Casserole
Yield: 1
Ingredients
1 sm green bell pepper; stemmed,
-seeded,
1 ; deribbed and cut
1 ; into 2-inch strips
6 scallions; trimmed, whites
-cut
1 ; into 3-inch lengths
1 ; and greens cut into
1 ; 1/4-inch rounds
1/4 lb zucchini; trimmed, cut in
1 ; half lengthwise,
1 ; then cut into
1 ; 2-inch pieces
1/4 lb snow peas; strung
1/4 c fresh coriander leaves
2 tb tamari soy
1 1/2 tb rice wine vinegar
6 thin slices fresh ginger;
-peeled
2 ts vegetable oil
Instructions
Toss together al ingredients in a 1 quart casserole. Cover tightly with
microwave plastic wrap. Cook at 100 percent for 6 minutes.
Remove from oven. Uncover and stir well once or twice before serving.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9210
Converted by MM_Buster v2.0l.
[Home] Oriental Grilled Chicken [Home]
Title: Oriental Grilled Chicken
Yield: 4 Servings
Ingredients
2 boneless skinless chicken
1 breasts
1/2 c soy sauce
2 ts brown sugar
1/2 c rice wine
1 tb sesame oil
1 tb scallions -- chopped
1 1/2 slice
1 chopped
1 ginger root slice --
Instructions
Cut chicken breasts in half. Mix remaining ingredients together in a
shallow pan large enough to hold breasts in one layer. Place breasts
in marinade, turning to coat and rubbing marinade into breasts.
Marinate at least one hour and as long as overnight. Grill chicken
over hot coals or under broiler. Strain marinade, bring it to a boil,
and serve it with chicken.
Recipe By : Elizabeth Powell
[Home] Oriental Grilled Red Snapper [Home]
Title: Oriental Grilled Red Snapper
Yield: 4 Servings
Ingredients
3 loves garlic; minced
4 scallions; chopped
5 easpoons fresh ginger root;
-minced
14 up lemon juice
2 hole red snapper
2 ablespoons soy sauce
2 ablespoons olive oil
2 easpoons lemon zest; grated
Instructions
Heat grill. Put scallions, half the ginger and half the garlic in a bowl.
Add lemon zest. Spread half this mixture in cavity of each snapper. Combine
lemon juice with soy sauce, olive oil, remaining ginger and garlic. Brush
this mixture over snapper and grill fish until just done, 20 to 25 mintues,
brushing fish 2 to 3 times during cooking and turning it once. Top with
additional scallions and lemon zest, if desired.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Oriental Grilled Steaks [Home]
Title: Oriental Grilled Steaks
Yield: 4 Servings
Ingredients
4 top round steaks, 1-inch
-thick (3 l; bs)
1/2 c soy sauce
1/2 c dry sherry
2 tb sugar
1/2 ts ground ginger
1/4 ts dry mustard
1/2 ts garlic powder
Instructions
Place steaks in a plastic bag. Mix remaining ingredients in small
bowl. Pour marinade over steaks; turn steaks to coat. Close bag
securely and refrigerate for 4 to 6 hours. Let stand at room
temperature for 1 hour before cooking. Prepare grill for cooking.
Remove steak from bag and reserve marinade. Grill steak 4 inches from
medium coals, 5 minutes per side for rare, 7 minutes for medium, and
10 minutes for well done. Brush with reserved marinade before turning
over.
Family Circle GREAT IDEAS Vol 12 No 4
Posted by Fred Peters.
[Home] Oriental Grilled Vegetables [Home]
Title: Oriental Grilled Vegetables
Yield: 4 Servings
Ingredients
1 tb coriander seeds
2 tb soy sauce
2 tb dry sherry
1 tb honey
2 ts minced fresh ginger
1 ts chili or sesame oil
2 cl garlic
1 lg yellow squash, cut into
1 1/2 inch slices
1 lg onion, cut into 8 wedges
1 red bell pepper, cut into 8
1 pieces
1 green bell pepper, cut into
1 8 pieces
Instructions
Put coriander seeds into a medium bowl and crush, using the back of a
spoon. Add the soy sauce, sherry, honey ginger, oil, and garlic. Add
the vegetables and toss. Let stand for 15 minutes.
Preheat the grill or boiler. String the vegetables onto 4, 6-inch
skewers. Cook 4 inches from the heat source, 3 minutes per side,
brushing once with the marinade.
From "Natural Health" magazine -- May/June 1993
A.MORELLI [Anne] at 08:23 EDT
[Home] Oriental Groundhog [Home]
Title: Oriental Groundhog
Yield: 4 Servings
Ingredients
1 Ground hog
2 qt Water
1/4 c Salt
1/2 c Soy sauce
2 Garlic cloves; whole
1/4 Onion
1/4 ts Paprika
1/4 bn Parsley; whole
4 Beef bouillon cubes
1/4 ts Freshly-ground white pepper
1 c Beef or chicken broth
Teriyaki glaze
Instructions
Preheat oven to 325 degrees.
Cut meat into serving pieces and soak in 1 quart water and salt for 3
hours. Transfer meat to 1 quart clear water and soak 4 hours. Drain and
dry meat. Place meat in a baking pan with beef broth, soy sauce, garlic
cloves, onion, paprika, parsley, bouillon cubes and white pepper. Cover
and bake at 350 degrees for 1 to 1 1/2 hours. Baste frequently. Brush
with teriyaki glaze while cooking.
This recipe yields 4 servings.
Recipe Source:
Hunters Information Service
Downloaded from - http://www.fordinfo.com/his
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-21-1997
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Oriental Hamburger Casserole [Home]
Title: Oriental Hamburger Casserole
Yield: 4 Servings
Ingredients
1 lb lean ground beef
2 md onions, finely chopped
1 c chopped celery
10 1/2 oz can mushroom soup
10 1/2 oz can cream of chicken soup
1 c water
1/2 c uncooked rice
1 tb soy sauce
1/4 ts pepper
1 cn chow mein noodles
1/2 ts monosodium glutamate (opt)
Instructions
1. Crumble meat into a deep, 2-quart, heat-resistant, non-metal- lic
casserole and heat, uncovered, in Microwave Oven 5 minutes or until
meat is browned. Stir after half of cooking time. 2. Add remaining
ingredients to meat mixture. 3. Cover and heat in Microwave Oven 20
minutes or until mixture is hot. Uncover, and heat for an additional
5 minutes.
[Home] Oriental Hazelnut Chicken [Home]
Title: Oriental Hazelnut Chicken
Yield: 6 Servings
Ingredients
1 1/2 lb boneless chicken breasts
-(skinless)
4 tb sherry
2 1/2 tb soy sauce
1 1/2 ts sugar
1/2 c cornstarch
1 lg egg; well beaten
1/2 c butter
1 c halved oregon hazelnuts -
-coarsely; chopped
1 ts finely chopped fresh ginger
- (1/4 t; sp. powdered)
1 md garlic clove; minced (1/2
-tsp. garlic
1/2 c hot water
8 oz canned sliced bamboo shoots
-- drain; ed
1 cooked rice or linguine
Instructions
Cut chicken breasts into bite-sized pieces. Combine marinade of
sherry, soy sauce and sugar and pour over chicken. Marinate overnight
or a minimum of 1 hour. Drain chicken, reserving the marinade. Dredge
chicken in cornstarch, dip in beaten egg, place on a cake rack
covered with wax paper and let dry for 30 minutes. Saut, hazelnuts in
butter for 5 minutes; remove with slotted spoon. Add chicken to
skillet and saut, with ginger and garlic until golden brown on both
sides. Add marinade, bamboo shoots and hot water to chicken. Cover
and simmer 10 minutes. Add hazelnuts and serve over a bed of rice or
linguine.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Title: Oriental Hens
Yield: 1 Servings
Ingredients
2 cornish game hens
8 mushrooms; whole
2 lemon slices
2 tb hoisin sauce
2 tb water
2 ts five spice powder
1/2 ts lemon peel; shredded
1 red sweet pepper; cut into
-strips
2 c bok choy; cut into 2 in
-pieces
Instructions
Wash hens and pat dry. Make four 1/2 inch deep slashes in breasts. Place 4
mushrooms and a lemon slice in each cavity. Tie legs together. Place on
rack of a steamer. Stir together hoisin, water, five spice, and lemon peel.
Brush 2/3 of mixture over hens, pressing into slashes. Cover steamer and
steam for 50 minutes. Add pepper and bok choy. Steam 10 minutes until hens
and vegetables are tender. Brush hens with remaining sauce before serving
Posted to TNT Recipes Digest by David Butler on Apr
28, 1998
[Home] Oriental Honey-Glazed Chicken [Home]
Title: Oriental Honey-Glazed Chicken
Yield: 6 Servings
Ingredients
3 tb rice vinegar
2 tb vegetable oil
1 1/2 tb honey
1 tb each: hoisin sauce,
-undiluted orang; e juice co
2 ts soy sauce
1 ts chili paste, or more or less
- to tas; te
1/2 ts dry mustard
2 sm green onions, minced
3 to 4 pounds chicken parts
Instructions
Mix all ingredients, except chicken, in a small dish; whisk to
combine. Transfer to a large plastic food bag and add chicken. Seal
bag tightly and turn it over several times so the chicken is well
coated. Refrigerate at least 4 hours or overnight.
Prepare charcoal grill or preheat broiler.
Remove chicken from marinade and pat dry. Grill or broil chicken 6
inches from heat source, brushing several times with remaining
marinade, until cooked. 20 to 30 minutes. Serve hot or at room
temperature. Serves 6.
From: Asbury Park Press 09/23/92 Shared By: Pat Stockett
[Home] Oriental Honeyed Pork [Home]
Title: Oriental Honeyed Pork
Yield: 4 Servings
Ingredients
2 tb flour
1/2 ts salt
1/4 ts pepper
1/4 ts garlic powder
3/4 lb pork butt, cubed
1 tb oil
14 oz can pineapple chunks
1 green pepper, sliced
1/2 c mushrooms, sliced
2 tomatoes, quartered
1 c chicken stock
2 tb honey
1 ts soy sauce
2 ts cornstarch
Instructions
Combine flour and spices. Coat pork. In a large frying pan, saute
pork in oil until no longer pink, 4-5 minutes. Drain pineapple,
saving juice. Add pineapple, green pepper, mushrooms and tomatoes to
pork. Stir in chicken broth, honey and soy sauce. Mix cornstarch
with 1/4 cup pineapple juice; add, stirring constantly. Serve with
rice. Serves 4-6.
Origin: Homestyles, Canadian Classics Shared by: Sharon Stevens
[Home] Oriental Hot Wings [Home]
Title: Oriental Hot Wings *
Yield: 6 Servings
Ingredients
1 c soy sauce
1/2 c sugar
1/4 c sesame seeds
1 tb cayenne pepper
Instructions
Combine the following ingredients to make a marinade:
Cut 2-3 lbs of wings into 3 pieces. Discard the wingtips and
marinate the remaining pieces for at least 30 minutes. Agitate the
pieces occasionally while they are marinating.
Cover a cookie pan with foil and, using tongs, place the marinated
wing pieces on it. I suggest using a cookie PAN, as opposed to a
sheet, because the sides will insure that none of the marinade
mixture drips off the edge and screws up your oven. There should be
a slight seperation between each individual piece so they don't stick
together.
Cook for one hour at 350 F, turning the wing pieces every 10 minutes.
If you want them to come out nice and even, you need to turn them
individually with a pair of tongs. If you don't turn them, they'll
stick and burn on one side.
After they are done, let stand for at least 20 minutes. Serve hot or
at room temperature.
Title: Oriental Lamb
Yield: 4 Servings
Ingredients
4 lb lamb steak
1 c white wine
1 ea garlic clove, minced
1 tb soy sauce
1/4 ts ginger
1 salt
1 pepper
Instructions
Combine wine, garlic, soy sauce and ginger. Marinate lamb turning
occasionally. Broil or grill to desired degree. Salt and pepper to
taste.
[Home] Oriental Lemon-Chicken Rotini [Home]
Title: Oriental Lemon-Chicken Rotini
Yield: 8 Servings
Ingredients
1/2 lb rotini
1 lb skinless boneless chicken
-breasts; cut in strips
1 tb olive
--or vegetable oil
3 garlic cloves; finely
-chopped
1/3 c bottled lemon juice
1 lb frozen stir-fry vegetable
-combinati; slightly thawed
1/3 c prepared stir-fry sauce
Instructions
1. In large pot, cook pasta according to package directions.
2. Meanwhile, in large skillet, brown chicken in oil. Add garlic and lemon
juice; cook 2 to 3 minutes. Add vegetables and sauce; mix well. Cook about
3 minutes longer, or until vegetables are crisp-tender. Add rotini; mix
well. Serve hot or cold.
Per serving: About 230 cal, 17 g pro, 29 g car, 5 g fat, 20% cal from fat,
35 mg chol, 580 mg sod, 2 g fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
- - - - - - - - - - - - - - - - - -
Contributor: Womans Day Low-Fat Meals, Summer 97
Preparation Time: 0:00
[Home] Oriental Lobster Ravioli With Sun-Dried Tomato Smoky Chile S [Home]
Title: Oriental Lobster Ravioli With Sun-Dried Tomato Smoky Chile S
Yield: 4
Ingredients
1 === dough ===
2 3/4 c flour
1/4 ts salt
1 1/2 tb olive oil
2/3 c cold water
5 egg yolks
1 === filling ===
1 c fresh sea scallops; not
-frozen
1/2 egg white
1 salt; to taste
1 freshly-ground white pepper;
- to taste
3 dr japanese dark roasted sesame
- oil
1/4 c diced leeks
1 ts diced fresh ginger
1/2 ts chopped coriander
1 2/3 lb lobster; partially cooked,
1 deboned and diced
1 === sauce ===
3 pieces sun-dried tomatoes;
-packed in oil, -julienned
3 garlic cloves; chopped
1 1/2 tb soy sauce
1 tb chopped shallots
3 tb olive oil
Instructions
Dough: Mix together all ingredients in a bowl until a ball is formed. Wrap
in
plastic and refrigerate.
Filling: In a food processor combine sea scallops, egg white, salt and
pepper,
sesame oil and one ice cube. Process until a mousse consistency is
achieved.
Fold in the leeks, ginger, coriander and diced lobster.
Roll out the dough with a pasta machine, about 3/16-inch thick and cut out
6-inch circular shapes. Place a small amount of mousse on end of dough.
Brush
edge of dough with water or egg wash and fold over to enclose mousse. Pinch
sides to make a tight seal.
Bring a pot of salted water to a boil and drop in ravioli. Cook for 18
minutes. Remove from water, drain and place in individual serving dishes.
Drizzle with warm sauce.
Sauce: Mix all ingredients, except oil, in a small bowl. In a heavy
cast-iron
pan with a lid, heat 3 tablespoons olive oil until smoking. Turn off heat.
Place ingredients in oil and cover quickly as mixture will splatter. Let
stand
for 30 seconds and spoon over ravioli.
This recipe yields 4 servings.
Source:
"CHEF DU JOUR - (Show # DJ-9170) - from the TV FOOD NETWORK"
S(Formatted for MC5):
"07-21-1999 by Joe Comiskey - joecomiskey@netzero.net"
Per serving: 702 Calories (kcal); 24g Total Fat; (31% calories from fat);
49g Protein; 69g Carbohydrate; 446mg Cholesterol; 1098mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit; 4 Fat; 0 Other Carbohydrates
Recipe by: Chef Susur Lee
Converted by MM_Buster v2.0n.
[Home] Oriental Lobster Ravioli With Sun-Dried Tomato Smoky Chile [Home]
Title: Oriental Lobster Ravioli With Sun-Dried Tomato Smoky Chile
Yield: 4
Ingredients
1 === dough ===
2 3/4 c flour
1/4 ts salt
1 1/2 tb olive oil
2/3 c cold water
5 egg yolks
1 === filling ===
1 c fresh sea scallops; not
-frozen
1/2 egg white
1 salt; to taste
1 freshly-ground white pepper;
- to taste
3 dr japanese dark roasted sesame
- oil
1/4 c diced leeks
1 ts diced fresh ginger
1/2 ts chopped coriander
1 2/3 lb lobster; partially cooked,
1 deboned and diced
1 === sauce ===
3 pieces sun-dried tomatoes;
-packed in oil, -julienned
3 garlic cloves; chopped
1 1/2 tb soy sauce
1 tb chopped shallots
3 tb olive oil
Instructions
Dough: Mix together all ingredients in a bowl until a ball is formed.
Wrap in plastic and refrigerate.
Filling: In a food processor combine sea scallops, egg white, salt and
pepper, sesame oil and one ice cube. Process until a mousse consistency
is achieved. Fold in the leeks, ginger, coriander and diced lobster.
Roll out the dough with a pasta machine, about 3/16-inch thick and cut out
6-inch circular shapes. Place a small amount of mousse on end of dough.
Brush edge of dough with water or egg wash and fold over to enclose
mousse. Pinch sides to make a tight seal.
Bring a pot of salted water to a boil and drop in ravioli. Cook for 18
minutes. Remove from water, drain and place in individual serving dishes.
Drizzle with warm sauce.
Sauce: Mix all ingredients, except oil, in a small bowl. In a heavy
cast-iron pan with a lid, heat 3 tablespoons olive oil until smoking.
Turn off heat. Place ingredients in oil and cover quickly as mixture will
splatter. Let stand for 30 seconds and spoon over ravioli.
This recipe yields 4 servings.
Source:
"CHEF DU JOUR - (Show # DJ-9170) - from the TV FOOD NETWORK"
S(Formatted for MC5):
"07-21-1999 by Joe Comiskey - joecomiskey@netzero.net"
Recipe by: Chef Susur Lee
Converted by MM_Buster v2.0l.
[Home] Oriental Lobster Ravioli [Home]
Title: Oriental Lobster Ravioli
Yield: 1
Ingredients
------------------------------DOUGH-----------------------------------
2 3/4 c flour
1/4 ts salt
1 1/2 tb olive oil
2/3 c cold water
5 egg yolks
----------------------------FILLING-----------------------------------
1 c fresh sea scallops; not
-frozen
1/2 egg white
1 salt
1 pn white pepper; freshly ground
3 dr sesame oil; japanese dark
1 ; roasted
1/4 c leeks; diced
1 ts fresh ginger; diced
1/2 ts coriander; chopped
1 2/3 lb lobster; partially cooked,
1 ; deboned and diced
------------------------------SAUCE-----------------------------------
3 pieces sun-dried tomatoes;
-packed in oil,
1 ; julienned
3 garlic cloves; chopped
1 1/2 tb soy sauce
1 tb chopped shallots
3 tb olive oil
Instructions
Mix together all ingredients in a bowl until a ball is formed. Wrap in
plastic and refrigerate.
Filling:
In a food processor combine sea scallops, egg white, salt and pepper,
sesame oil and one ice cube. Process until a mousse consistency is
achieved. Fold in the leeks, ginger, coriander and diced lobster. Roll
out the dough with a pasta machine, about 3/16 inch thick and cut out 6
inch circular shapes. Place a small amount of mousse on end of dough.
Brush edge of dough with water or egg wash and fold over to enclose
mousse. Pinch sides to make a tight seal.
Bring a pot of salted water to a boil and drop in ravioli. Cook for 18
minutes. Remove from water, drain and place in individual serving dishes.
Drizzle with warm sauce.
Sauce:
Mix all ingredients, except oil, in a small bowl. In a heavy cast-iron
pan with a lid, heat 3 tablespoons olive oil until smoking. Turn off
heat. Place ingredients in oil and cover quickly as mixture will
splatter. Let stand for 30 seconds and spoon over ravioli.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9170 - CHEF SUSUR LEE
Converted by MM_Buster v2.0l.
[Home] Oriental Main Dish Salad [Home]
Title: Oriental Main Dish Salad
Yield: 1 Recipe
Ingredients
1/2 c oregon hazelnut butter
1/3 c hot water
1/4 c soy sauce
2 tb red wine vinegar
2 tb oriental sesame oil
2 ts granulated sugar
2 garlic cloves; crushed
1 ts crushed hot red pepper
1 can (5 oz.) white turkey
-(or chick; en meat)
1/2 lb pasta (linguine, fettuccine,
- seash; ells, etc.)
1 tb vegetable oil
3/4 c roasted & chopped hazelnuts
-(oregon; hazelnuts)
1/2 c green onions
1 bunch broccoli - cut into 1
-florets
6 sm carrots - cut in half
-lengthwise
Instructions
Combine hazelnut butter and hot water in blender or processor, mix
until smooth. Add soy sauce, vinegar, sesame oil, sugar, garlic and
red pepper, blend. Place meat (shredded slightly) in a medium bowl.
Add hazelnut sesame sauce and stir. Cover and marinate in the
refrigerator 2 hours. In a large pot of boiling water, cook pasta
until tender but firm, about 10 minutes. Drain and rinse under cool
water. Drain well. In a large saucepan of boiling water, cook carrots
about 3 minutes, then add broccoli and cook 3 more minutes, until
broccoli is bright green and crisp-tender. Drain and rinse until
cool; drain well. In a large bowl, toss pasta with vegetable oil. Add
meat and sauce, vegetables, hazelnuts and onions. Toss and serve
slightly chilled or at room temperature.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
[Home] Oriental Marinade (Excellent For Ducks) [Home]
Title: Oriental Marinade (Excellent For Ducks)
Yield: 1 Serving
Ingredients
1/2 c Soy sauce
1/2 c Sherry or port
1/2 c Olive oil
1 Onion; minced
1 tb Grated fresh ginger root
1 tb Grated tangerine or orange
-rind
1 pn Salt; or to taste
Instructions
Combine all ingredients. Marinate 2 ducks, cut into pieces, in mixture for
4 to 12 hours, as required.
Recipe Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978
Published by Winchester Press, New York, NY
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
06-10-1997
- - - - - - - - - - - - - - - - - -
Contributor: Jacqueline E. Knight
Preparation Time: 0:00
[Home] Oriental Marinade By Me [Home]
Title: Oriental Marinade By Me
Yield: 1 Servings
Ingredients
1 teriyaki sauce (very similar
- to soy; )
2 cloves garlic, minced
1 fresh ginger, minced
1 sesame seeds
1 ripe pears (up to 2)
Instructions
Lucia your marinade sounded great. I like the cilantro part. I've used this
marinade on chicken breasts successfully. Haven't tried it on fish. I made
this up so my measurements are questionable.
Blend the following until smooth. And marinate overnight or as long as you
can. The pears add an interesting consistency and flavor. It seems like a
Japanese type of marinade. Maybe, maybe not.
Posted to FOODWINE Digest 06 Jan 97
From: Jane Christensen
Date: Mon, 6 Jan 1997 16:59:45 -0700
[Home] Oriental Marinade [Home]
Title: Oriental Marinade
Yield: 1 Serving
Ingredients
1/2 c honey
2 tb soy sauce; low sodium
2 tb cilantro; chopped
1 tb fresh ginger; peeled and
-grated
1/2 c dry white wine
Instructions
Combine all the above and use as a marinade.
- - - - - - - - - - - - - - - - - - -
Per serving: 629 Calories (kcal); trace Total Fat; (0% calories from fat);
3g Protein; 146g Carbohydrate; 0mg Cholesterol; 2078mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;
9 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Contributor: Reggie Dwork
Preparation Time: 0:00
[Home] Oriental Marinated Strips [Home]
Title: Oriental Marinated Strips
Yield: 2 Servings
Ingredients
1/2 c fresh orange juice
1/4 c soy sauce
2 tb very dry sherry
2 sm clov garlic; minced
2 ds ground ginger
2 Boneless Strip Sirloins
Instructions
Combine first five ingredients.
Place stakes in the marinade. Marinate in the refrigerator for 2 to 3
hours, turning occasionally.
Remove steaks from marinade and place on preheated grill over medium heat
for approximately 7 to 9 minutes for a medium rare stake.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:0
[Home] Oriental Meat Balls [Home]
Title: Oriental Meat Balls
Yield: 10 Servings
Ingredients
---------------------------MEAT BALLS---------------------------------
1 cn (8.75-oz) crushed pineapple;
- drained
2 lb ground beef
1 lb ground pork
1 cn (8-oz) water chestnuts;
-drained and finely cboppe
1 1/2 ts soy sauce
1 clove garlic; pressed
1 ts salt
1/4 ts ginger
2 eggs; beaten
1/3 c milk
1 c uncooked oats
----------------------SWEET AND SOUR SAUCE----------------------------
3 tb cornstarch
1 1/2 c brown sugar
1 c vinegar
1 1/2 c pineapple juice
2 tb soy sauce
Instructions
Meat balls: Combine all ingredients and shape into small balls. Cook over
medium heat in just enough oil to cover bottom of a large frying pan. Turn
frequently until browned on all sides. Drain on paper towels.
Sweet and sour sauce: Mix cornstarch and brown sugar in a saucepan. Add
remaining ingredients. Bring to a boil and simmer for 1-1/2 minutes.
Combine sauce and meat balls and serve in chafing dish. Serve hot.
Meat balls can be made ahead and frozen. Sauce can be cooked a day ahead
and reheated for serving. Meat balls may also be served as a main dish if
made larger.
MRS. HERB STURDIVANT
SPRINGDALE, AR
From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Oriental Meat Filled Pancakes [Home]
Title: Oriental Meat Filled Pancakes
Yield: 2 Dozen
Ingredients
----------------------------PANCAKES----------------------------------
4 eggs
1/2 c water
3 tb cornstarch
2 ts soy sauce
1/2 ts sugar
3 ts peanut or veg. oil, divided
--------------------------MEAT FILLING--------------------------------
6 oriental pancakes
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 garlic clove, pressed
Instructions
Beat eggs in large bowl with wire whisk. Combine water, cornstarch,
soy sauce and sugar, pour into eggs and beat well.
Heat 8 inch omelet or crepe pan over medium heat. Brush bottom of pan
with 1/2 teaspoon oil, reduce heat to low. Beat egg mixture, pour 1/4
cup of egg mixture 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 oil to pan for
each pancake. Place wax paper between each pancake so they will not
stick together.
Makes 6 pancakes (24 appetizers)
MEAT MIXTURE
Prepare pancakes.
Combine cornstarch, soy sauce and sherry in large bowl. Add raw beef,
raw pork, green onions, ginger and garlic; mix until thoroughly
combined.
Spread 1/2 cup meat mixture evenly over each pancake, leaving about
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.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
[Home] Oriental Meatball Salad [Home]
Title: Oriental Meatball Salad
Yield: 1 Servings
Ingredients
1/2 c milk
2 eggs
3 c soft bread crumbs
1 ts onion salt
1 lb ground beef
2 ts peanut oil
8 1/4 oz pineapple chunks
2 green peppers, cut 1/2 sqs.
2 carrots, sliced
2 stalks celery, sliced
1/2 c brown sugar, packed
2 tb corn starch
1/2 c dry white wine
1/2 c vinegar
2 tb soy sauce
2 tomatoes, wedged
1 shredded lettuce
Instructions
Combine eggs and milk, stir in bread crumbs, onion salt and 1/8 tsp.
pepper. Add ground beef and mix well. Shape mixture into 3/4"
meatballs. In skillet, cook meatballs in peanut oil about ten minutes
or until done, turning frequently. Drain the meatballs.Drain
pineapple, reserving juice. Add water to reserved juice to make 3/4
cup liquid. Combine pineapple chunks, green pepper, carrot, celery
and meatballs; set aside. In a small saucepan combine brown sugar and
cornstarch; stir in the 3/4 cup pineapple liquid, wine, vinegar and
soy sauce. Cook and stir until thickened and bubbly. Pour hot
mixture over meatball mixture. Cover and chill. To serve, carefully
stir tomatoe wedges into meatball mixture or reserve tomatoe wedges
and arrage along edges of plates. Place shredded lettuce on
individual plates; spoon meatball mixture on top.
Note: This recipe appeared in the Waycross Journal-Herald 17th Annual
Cookbook, Friday, November 16, 1990 and was submitted by Lou Ann
Bailey of Folkston, Georgia.
[Home] Oriental Meatballs And Vegetables [Home]
Title: Oriental Meatballs And Vegetables
Yield: 4 Servings
Ingredients
3/4 c Water
2 tb Soy sauce
2 ts Cornstarch
1/2 ts Ground ginger
1/2 ts Instant beef bouillon
-granules
1/4 ts Pepper
3 c Frozen broccoli flowerets
2 md Carrots; bias sliced 1/4"
-thk
1 tb Cooking oil
16 Freezer Meatballs; thawed -
-see * Note
2 c Hot cooked rice
Instructions
* Note: See the "Freezer Meatballs" recipe which is included in this
collection.
For sauce, stir together water, soy sauce, cornstarch, ginger, bouillon
granules and pepper. Set aside.
In a large skillet cook broccoli and carrots in hot oil over medium-high
heat for 5 to 6 minutes, or until vegetables are crisp-tender. Remove
vegetables from skillet. Stir sauce; add to skillet. Cook and stir over
medium heat until thickened and bubbly. Stir in vegetables and thawed
meatballs; cover and cook about 5 minutes, or until meatballs are heated
through. Serve with hot cooked rice.
Recipe Source:
Better Homes And Gardens Magazine - Jan, 1992 issue - submitted by Lois
White
Formatted for Mastercook by Robyn Louisell - akya29b@prodigy.com
- - - - - - - - - - - - - - - - - -
Contributor: Lois White
Preparation Time: 0:00
[Home] Oriental Meatballs Crunch [Home]
Title: Oriental Meatballs Crunch
Yield: 8 Servings
Ingredients
6 oz waterchestnuts, canned
2 eggs
1/4 c milk
1 lb ground beef
1/2 c chopped onions
2 tb chili sauce
2 tb soy sauce, low sodium; to
-taste
1/4 ts pepper
3 oz Chow mein noodles; crushed
Instructions
Drain waterchestnuts; chop.
Beat 1 egg and milk in bowl. Add ground beef, onion, sauces, pepper
and waterchestnuts; mix well. Form into balls. Beat remaining egg with 2
tablespoons water. Dip meatballs in egg mixture; roll in crushed noodles.
Fry in deep, hot fat until golden brown.
Recipe can be doubled.
- - - - - - - - - - - - - - - - - -
Contributor: Jo Anne Merrill
Preparation Time: 0:35
[Home] Oriental Meatballs [Home]
Title: Oriental Meatballs
Yield: 6 Servings
Ingredients
1/2 c uncooked short grain rice
3/4 lb lean ground pork
2 water chestnuts
3 ts dried shrimp, soaked/minced
1 stalk green onion, minced
1/2 ts minced ginger
2 tb chopped carrot
2 ts soya sauce
4 ts cornstarch
1 egg white
3/4 ts sugar
3/4 ts salt
1 pinch white pepper
Instructions
Soak rice in warm water for 1-1/2 to 2 hours. Drain well and set
aside. Mix pork with the remaining ingredients in a bowl. Form into
14 meat balls: take a fistful of the mixture and squeeze out a
meatball between your thumb and index finger. Use a wet soup spoon
to remove meatballs from your fist. Roll the meatballs in the soaked
rice until evenly coated. Gently press rice into meatballs. Steam
over high heat for 25-30 minutes. Add more water to the steamer if
necessary. Serve with soya sauce, if desired.
Pearls can be kept in the refrigerator and resteamed.
[Home] Oriental Medley (Mw) [Home]
Title: Oriental Medley (Mw)
Yield: 5 Servings
Ingredients
1/4 lb bean sprouts, washed and
1 drained well
1/4 lb mushrooms, cut into 1/4
1 slices
1/4 lb snow peas, ends and strings
1 removed
2 green onions, cut into 1/4
1 diagonal slices
2 tb peanut oil
1 tb soy sauce
Instructions
In a 2 quart casserole, combine bean sprouts, mushrooms and snow peas.
Cover with a lid or plastic wrap. Microwave on High for 4 minutes;
drain off excess water. Add onions. Drizzle oil and soy over
vegetables and toss to coat. Serve hot, or refrigerate and serve
cold.
"Sunset Microwave Cook Book", 1981, Lane Publishing Co.
From: Barbara O'keefe Date: 30 Apr 97 Home Cooking Ž
[Home] Oriental Mini Meat Loaves With Honey Garlic S [Home]
Title: Oriental Mini Meat Loaves With Honey Garlic S
Yield: 6
Ingredients
1 cn water chestnuts; drained and
Instructions
1/4 cup Onions -- chopped
3/4 cup Fine dry bread crumbs
2 teaspoons Chicken bouillon mix
1 1/2 pounds Ground chicken
2/3 cup Evaporated 2% milk
1 Clove garlic -- minced
1/4 cup Soya sauce
1 Egg
SAUCE: Combine 1/3 cup honey, 1/2 cup ketchup, 2 tb soya sauce and 1/2 tsp
garlic powder. Cook in small saucepan until hot and bubbly.
Combine all ingredients in a large bowl. Mix lightly to blend.
Grease 12 muffin cups and fill with mixture. Press down firmly in each
cup. Bake 35-40 minutes in a 350 F oven. Serve with honey garlic sauce.
Origin: June Reader's Digest (Canadian) Shared by: Sharon Stevens.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
[Home] Oriental Mini Meat Loaves With Honey Garlic Sauce [Home]
Title: Oriental Mini Meat Loaves With Honey Garlic Sauce
Yield: 1 Servings
Ingredients
1 cn water chestnuts, drained and
- choppe; d
1/4 c onions, chopped
3/4 c fine dry bread crumbs
2 ts chicken bouillon mix
1 1/2 lb ground chicken
2/3 c evaporated 2% milk
1 clove garlic, minced
1/4 c soya sauce
1 egg
Instructions
SAUCE: Combine 1/3 cup honey, 1/2 cup ketchup, 2 tbsp soya sauce and
1/2 tsp garlic powder. Cook in small saucepan until hot and bubbly.
Combine all ingredients in a large bowl. Mix lightly to blend.
Grease 12 miffin cupps and fill with mixture. Press down firmly in
each cup. Bake 35-40 minutes in a 350F oven. Serve with honey garlic
sauce.
Converted by MMCONV vers. 1.50
From: Kountry Cook #1 @1912232 Date: 07-17-94 The Gwe Bbs
[asv/Cin] (37) Home Cooki
[Home] Oriental Mini Meat Loaves [Home]
Title: Oriental Mini Meat Loaves
Yield: 1 Servings
Ingredients
1 1/2 lb ground chicken or turkey*
1 cn (10 oz) water chestnuts,
-drained, c; hopped
3/4 c fine dry bread crumbs
2/3 c undiluted carnation 2%
-evaporated p; artly skimmed
1/4 c soya sauce
1/4 c chopped green onions
1 egg
2 ts chicken or beef bouillon mix
1 clove garlic, minced
Instructions
HONEY GARLIC SAUCE: Combine all ingredients excepts Honey G. Sauce in large
bowl. Mix lightly but thoroughly to blend. Divide mixture among 12 large
lightly-greased muffin cups. Press into cups. Bake in 350 oven 30 - 35 min.
Remove from pans and serve with H.G. Sauce. Makes 12 mini meatloaves.
Per serving (2 mini loaves and sauce per serving): 251 calories, 20 g.
carbohydrate, 31 g. protein, 4.5 g fat.
HONEY GARLIC SAUCE: Combine 1/3 cup ketchup, 1/3 cup honey, 2 TB Soya sauce
and 1/2 tsp. garlic powder in small saucepan. Cook over low heat until hot
and bubbly.
*Or substitute lean ground beef. Do not grease muffin pans and drain off
any fat before serving.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod
on Feb 25, 1997.
[Home] Oriental Noodle Salad [Home]
Title: Oriental Noodle Salad
Yield: 8 Servings
Ingredients
--------------------FROM EATING WELL MAGAZINE-------------------------
----------------------FORMATTED BY SHERRY-----------------------------
2 2.8 oz pkgs. baked ramen
1 noodle soup mix
1/2 c slivered almonds
2 tb sesame seeds
1 tb canola oil
4 c shredded green cabbage
1 1/2 c shredded carrots
1 c chopped scallions
1 orange sesame dressing
Instructions
Preheat oven to 350 F. Crumble ramen noodles onto a
large baking sheet with sides. Discard seasoning
packets (or save for another use). Add almonds,
sesame seeds and oil; toss to coat. Bake for 10 mins.
Stir, then bake 5 mins more or til noodles are golden
brown. Let cool on pan on a wire rack. Just before
serving, in large bowl, combine cabbage, carrots and
scallions. Add toasted noodle mixture and Orange
Sesame Dressing (recipe follows) and mix well.
[Home] Oriental Noodles & Meatballs [Home]
Title: Oriental Noodles & Meatballs
Yield: 6 Servings
Ingredients
6 oz fresh chinese noodles or
4 oz dry vermicelli
1/2 c condensed beef broth
1/3 c water
1 tb soy sauce
1 ts cornstarch
2 green onion, with 2 tops
-----------------------ORIENTAL MEATBALLS-----------------------------
12 oz extra-lean beef
4 oz lean pork(15% fat)
1/4 c mushrooms, chopped
1 ts ginger, fresh, shredded
2 tb green onion, chopped
2 tb soy sauce
1 ts sesame oil
Instructions
To Make Oriental Meatballs: preheat oven to 375F. In a medium bowl,
combine all ingredients. Roll heaping teaspoons of meat mixture into
30 balls of about 1/2 inch diameter. Place on a nonstick 15" x 10"
jelly roll pan, or coat pan with non-stick vegetable spray. Bake in
preheated oven until lightly browned, 10 - 15 minutes. Drain off any
drippings before serving. Makes 30 meatballs. While meatballs bake,
cook noodles in lightly salted boiling water, until just tender. Cook
fresh noodles 3 - 5 minutes, cook dry noodles 5 - 7 minutes. Drain
cooked noodles; rinse with hot water. Pour noodles into a medium
bowl; keep warm. In saucepan used to cook noodles, combine broth, 1/3
C water, soy sauce and cornstarch. Bring to a boil, stirring
constantly. Add drained noodles; stir gently until coated. Cut green
onions into brushes or into 2-inch pieces. Cut each piece length wise
into thin strips. For small serving (305 calories) spoon 1/2 Cup of
noodles onto each place. Top with 5 meatballs. For large serving (610
calories) spoon 1 Cup of noodles on each plate. Top with 10
meatballs. For all menus garnish with green onion strips or brushes.
Makes 6 small servings, or 3 large servings
[Home] Oriental Noodles And Meatballs [Home]
Title: Oriental Noodles And Meatballs
Yield: 6 Servings
Ingredients
6 oz fresh chinese noodles or
4 oz dry vermicelli
1/2 c condensed beef broth
1/3 c water
1 tb soy sauce
1 ts cornstarch
2 green onion, with 2 tops
-----------------------ORIENTAL MEATBALLS-----------------------------
12 oz extra-lean beef
4 oz lean pork(15% fat)
1/4 c mushrooms, chopped
1 ts ginger, fresh, shredded
2 tb green onion, chopped
2 tb soy sauce
1 ts sesame oil
Instructions
To Make Oriental Meatballs: preheat oven to 375F. In a medium bowl,
combine all ingredients. Roll heaping teaspoons of meat mixture into 30
balls of about 1/2 inch diameter. Place on a nonstick 15" x 10" jelly
roll pan, or coat pan with non-stick vegetable spray. Bake in preheated
oven until lightly browned, 10 - 15 minutes. Drain off any drippings
before serving. Makes 30 meatballs.
While meatballs bake, cook noodles in lightly salted boiling water, until
just tender. Cook fresh noodles 3 - 5 minutes, cook dry noodles 5 - 7
minutes. Drain cooked noodles; rinse with hot water. Pour noodles into a
medium bowl; keep warm. In saucepan used to cook noodles, combine broth,
1/3 C water, soy sauce and cornstarch. Bring to a boil, stirring
constantly. Add drained noodles; stir gently until coated. Cut green
onions into brushes or into 2-inch pieces. Cut each piece length wise into
thin strips.
For small serving (305 calories) spoon 1/2 Cup of noodles onto each place.
Top with 5 meatballs.
For large serving (610 calories) spoon 1 Cup of noodles on each plate. Top
with 10 meatballs.
For all menus garnish with green onion strips or brushes.
Makes 6 small servings, or 3 large servings
[Home] Oriental Noodles And Vegetables In Dashi Broth [Home]
Title: Oriental Noodles And Vegetables In Dashi Broth
Yield: 1
Ingredients
2 qt cold water
1 strip kombu seaweed; (45)
2 c dried shiitake mushrooms
6 tb brown rice vinegar
1/2 c mirin
3/4 c shoyu
1/4 c ginger juice
Instructions
Combine the water and kombu in a 3 quart sauce pan and bring to a boil,
remove the kombu and add the mushrooms. Lower the heat and simmer gently
for 1 hour. Strain the broth and add enough water to equal 2 quarts.
Stir in the remaining ingredients.
Serve over cooked Soba noodles, blanched broccoli florets, cauliflower,
julienned carrots and/or mung bean sprouts.
S: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9204
Converted by MM_Buster v2.0l.
[Home] Oriental Noodles With Beef & Vegetables [Home]
Title: Oriental Noodles With Beef & Vegetables
Yield: 7 (1-Cup) Servi
Ingredients
1 1/2 tb low-sodium soy sauce
1 1/2 c mushrooms, sliced
1 c chopped green onion
1/2 ts chili paste
8 oz cellophane noodles
1 green bell pepper, cut
-julienne
3/4 lb flank steak
1 tb hoisin sauce
1 sweet red pepper, cut into
-julienne strip; s
vegetable cooking spray
2 ts vegetable oil, divided
1/2 c canned chicken broth,
-undiluted
2 tb canned chicken broth,
-undiluted
1 tb minced garlic
Instructions
Partially freeze steak; trim fat from steak. Slice steak diagonally across
grain into 1/2-inch-thick slices; set aside. Combine chicken broth and next
3 ingredients in a small bowl; stir well and set aside. Coat a wok or large
nonstick skillet with cooking spray; add I teaspoon oil. Heat at
medium-high
(375degree) until hot. Add peppers, and stir-fry 1 minute. Add 1/4 cup
green
onions and garlic; stir-fry 1 minute. Remove vegetables from wok; keep
warm.
Add remaining 1 teaspoon oil to wok; heat at medium-high until hot. Add
steak and mushrooms; stir-fry 2 minutes. Add cooked noodles, and toss well.
Add chicken broth mixture and vegetable mixture; stir well. Cook, stirring
constantly, 2 to 3 minutes or until mixture is thoroughly heated. Sprinkle
Makes 4 servings.
[Home] Oriental Noodles With Chili & Cashews [Home]
Title: Oriental Noodles With Chili & Cashews
Yield: 2 Servings
Ingredients
13/16 c plain flour
1 pn salt
1 1/3 eggs
1/3 egg
------------------------------SAUCE-----------------------------------
1/3 ts vegetable oil
1/3 sm red chili
1/3 spring onion
83 1/3 g snow peas
3/16 ts sesame oil
1/16 c light soy sauce
3/16 c malt vinegar
1/16 c cashew paste
1/3 tb lime juice
1/3 ts lime rind
1/3 red chili
3/16 c roasted cashews
Instructions
Preparation: Lightly beat the eggs (keep the 4 and the
1 separate)
Finely chop one of the chiles, and the spring onion. Thinly slice the
snow peas. Finely shred the lime rind and the second red chili.
As an alternative to making your own noodles, chinese thread noodles
are a suitable (but not as nice!) substitute, as is tagliatelle.
1. To make the noodles sift the flour and salt into a bowl.
Make a well in the centre and add the 4 beaten eggs, gradually
importing into the flour with a fork. Turn onto a lightly
floured surface and knead until smooth and elastic (about 5
minutes). Cover and stand for 30 minutes.
2. Divide the dough into 4 portions. Cover with a tea towel. Roll one
portion of the dough to 3mm thickness using a rolling pin or sharp
knife. Roll up the sheet of pasta completely and cut into 5mm wide
strips. Carefully unroll the strands.
Repeat the process with the remaining portions of dough. Spread
onto
a dry tea towel and sprinkle with plain flour. Set aside.
3. Prepare the sauce whilst the pasta is standing. Heat the oil in a
pan
and add the chilli, spring onion and snow peas. Cook over a low
heat
for 2-3 minutes. Add the sesame oil , soy sauce, vinegar, cashew
paste,
lime juice and rind. Stir to combine. Cook, stirring, over a gentle
heat for 3-4 minutes.
4. Cook the pasta in a large pan of boiling water until just tender.
Drain, spoon over the sauce and toss to combine. Sprinkle over
shredded chili, cashews and serve.
[Home] Oriental Noodles With Chili And Cashews [Home]
Title: Oriental Noodles With Chili And Cashews
Yield: 2 Servings
Ingredients
13/16 c plain flour
1 pn salt
1 1/3 eggs
1/3 egg
Instructions
------------------------------------SAUCE-----------------------------------
1/3 ts vegetable oil
1/3 sm red chili
1/3 spring onion
83 1/3 g snow peas
3/16 ts sesame oil
1/16 c light soy sauce
3/16 c malt vinegar
1/16 c cashew paste
1/3 tb lime juice
1/3 ts lime rind
1/3 red chili
3/16 c roasted cashews
Preparation: Lightly beat the eggs (keep the 4 and the 1 separate)
Finely chop one of the chiles, and the spring onion. Thinly slice the snow
peas. Finely shred the lime rind and the second red chili.
As an alternative to making your own noodles, chinese thread noodles are a
suitable (but not as nice!) substitute, as is tagliatelle.
1. To make the noodles sift the flour and salt into a bowl.
Make a well in the centre and add the 4 beaten eggs, gradually
importing into the flour with a fork. Turn onto a lightly
floured surface and knead until smooth and elastic (about 5
minutes). Cover and stand for 30 minutes.
2. Divide the dough into 4 portions. Cover with a tea towel. Roll one
portion of the dough to 3mm thickness using a rolling pin or sharp
knife. Roll up the sheet of pasta completely and cut into 5mm wide
strips. Carefully unroll the strands.
Repeat the process with the remaining portions of dough. Spread onto
a dry tea towel and sprinkle with plain flour. Set aside.
3. Prepare the sauce whilst the pasta is standing. Heat the oil in a pan
and add the chilli, spring onion and snow peas. Cook over a low heat
for 2-3 minutes. Add the sesame oil , soy sauce, vinegar, cashew paste,
lime juice and rind. Stir to combine. Cook, stirring, over a gentle
heat for 3-4 minutes.
4. Cook the pasta in a large pan of boiling water until just tender.
Drain, spoon over the sauce and toss to combine. Sprinkle over
shredded chili, cashews and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Oriental Noodles With Chilli & Cashews [Home]
Title: Oriental Noodles With Chilli & Cashews
Yield: 2 Servings
Ingredients
13/16 c plain flour
1 pinch of salt
1 1/3 eggs
1/3 egg
------------------------------SAUCE-----------------------------------
1/3 ts vegetable oil
1/3 sm red chilli
1/3 spring onion
83 1/3 g snow peas
3/16 ts sesame oil
1/16 c light soy sauce
3/16 c malt vinegar
1/16 c cashew paste
1/3 tb lime juice
1/3 ts lime rind
1/3 red chilli
3/16 c roasted cashews
Instructions
Preparation: Lightly beat the eggs (keep the 4 and the
1 separate)
Finely chop one of the chillis, and the spring onion. Thinly slice
the snow peas. Finely shred the lime rind and the second red chilli.
As an alternative to making your own noodles, chinese thread noodles
are a suitable (but not as nice!) substitute, as is tagliatelle.
1. To make the noodles sift the flour and salt into a bowl.
Make a well in the centre and add the 4 beaten eggs, gradually
importing into the flour with a fork. Turn onto a lightly
floured surface and knead until smooth and elastic (about 5
minutes). Cover and stand for 30 minutes.
2. Divide the dough into 4 portions. Cover with a tea towel. Roll one
portion of the dough to 3mm thickness using a rolling pin or sharp
knife. Roll up the sheet of pasta completely and cut into 5mm wide
strips. Carefully unroll the strands.
Repeat the process with the remaining portions of dough. Spread
onto
a dry tea towel and sprinkle with plain flour. Set aside.
3. Prepare the sauce whilst the pasta is standing. Heat the oil in a
pan
and add the chilli, spring onion and snow peas. Cook over a low
heat
for 2-3 minutes. Add the sesame oil , soy sauce, vinegar, cashew
paste,
lime juice and rind. Stir to combine. Cook, stirring, over a gentle
heat for 3-4 minutes.
4. Cook the pasta in a large pan of boiling water until just tender.
Drain, spoon over the sauce and toss to combine. Sprinkle over
shredded chilli, cashews and serve.
[Home] Oriental Noodles With Chilli And Cashews [Home]
Title: Oriental Noodles With Chilli And Cashews
Yield: 2 Servings
Ingredients
13/16 c plain flour
1 pinch of salt
1 1/3 eggs
1/3 egg
------------------------------SAUCE-----------------------------------
1/3 ts vegetable oil
1/3 sm red chilli
1/3 spring onion
83 1/3 g snow peas
3/16 ts sesame oil
1/16 c light soy sauce
3/16 c malt vinegar
1/16 c cashew paste
1/3 tb lime juice
1/3 ts lime rind
1/3 red chilli
3/16 c roasted cashews
Instructions
Preparation: Lightly beat the eggs (keep the 4 and the 1 separate)
Finely chop one of the chillis, and the spring onion. Thinly slice the snow
peas. Finely shred the lime rind and the second red chilli.
As an alternative to making your own noodles, chinese thread noodles are a
suitable (but not as nice!) substitute, as is tagliatelle.
1. To make the noodles sift the flour and salt into a bowl.
Make a well in the centre and add the 4 beaten eggs, gradually
importing into the flour with a fork. Turn onto a lightly
floured surface and knead until smooth and elastic (about 5
minutes). Cover and stand for 30 minutes.
2. Divide the dough into 4 portions. Cover with a tea towel. Roll one
portion of the dough to 3mm thickness using a rolling pin or sharp
knife. Roll up the sheet of pasta completely and cut into 5mm wide
strips. Carefully unroll the strands.
Repeat the process with the remaining portions of dough. Spread onto
a dry tea towel and sprinkle with plain flour. Set aside.
3. Prepare the sauce whilst the pasta is standing. Heat the oil in a pan
and add the chilli, spring onion and snow peas. Cook over a low heat
for 2-3 minutes. Add the sesame oil , soy sauce, vinegar, cashew paste,
lime juice and rind. Stir to combine. Cook, stirring, over a gentle
heat for 3-4 minutes.
4. Cook the pasta in a large pan of boiling water until just tender.
Drain, spoon over the sauce and toss to combine. Sprinkle over
shredded chilli, cashews and serve.
[Home] Oriental Noodles With Vegetables [Home]
Title: Oriental Noodles With Vegetables
Yield: 2 Servings
Ingredients
175 g chinese egg noodles
1 1/2 tb vegetable oil
1/2 garlic clove, sliced/peeled
1/2 chopped onion
1 sliced carrot
1/2 green pepper, diced
1/2 tb soy sauce
1/2 tb sesame oil
1 tb peanuts
Instructions
1. Cook the noodles in boiling water for 7 minutes. Drain well.
2. Heat the oil in a wok and stir fry the garlic and ginger for
1 minute. Add the onion and stir fry for 2-3 minutes. Add the
pepper,
and carrot and stir fry for 2-3 minutes.
3. Add the noodles and cook for 2-3 minutes. Stir in the soy sauce and
sesame oil and sprinkle with the peanuts.
Serve.
[Home] Oriental Noodles [Home]
Title: Oriental Noodles
Yield: 4 Servings
Ingredients
10 oz chinese noodles
1/4 c vegetable broth; plus
2 tb vegetable broth
2 tb toasted sesame oil
1/4 c rice wine vinegar
1 1/2 tb low sodium soy sauce
1 1/2 ts natural peanut butter
1 1/2 ts ground ginger
1 ts garlic powder
3/4 ts sugar
1/2 ts ground black pepper
1 ts minced cilantro; to 3 tsp
1/8 ts red pepper flakes; optional
2 carrots; julienned
1 1/2 c broccoli florets
1 zucchini; cubed
8 oz waterchestnuts; sliced
4 oz pimiento; chopped
3 scallion; sliced
1/2 tomato; chopped; optional
Instructions
Cook the noodles until al dente; 2-3 minutes. Drain and toss with 1/4 cup
of the broth.
Combine the oil, vinegar, spices, soy sauce, and peanut butter. Pour over
the noodles and toss.
Stir fry the carrots and broccoli in the remaining 2 tbsp broth until
crisp-tender. Add the zucchini and cook for a few more minutes. Combine
all the vegetables with the noodles. Serve at room temp. Garnish with
tomatoes.
From Ellen C.
- - - - - - - - - - - - - - - - - - -
Per serving: 438 Calories (kcal); 8g Total Fat; (15% calories from fat); 4g
Protein; 90g Carbohydrate; trace Cholesterol; 428mg Sodium
Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 1356 0 0 1071 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Lowfat Living, Robert and Leslie Cooper
Preparation Time: 0:00
[Home] Oriental Oats Pilaf [Home]
Title: Oriental Oats Pilaf
Yield: 6 Servings
Ingredients
1 1/2 c quaker oats, uncooked -
-(quick or o; ld-fashioned)
1 egg; beaten
1 c sliced mushrooms
1/2 c sliced green onions
1/2 c sliced celery
2 tb margarine or butter
1/2 c chicken broth
2 tb soy sauce
2 ts sugar
6 oz frozen pea pods; thawed
Instructions
Combine oats and egg, mixing until oats are thoroughly coated. In
medium skillet, saute mushrooms, green onions and celery in margarine
3 to 4 minutes or until tender. Add oats mixture; cook, stirring
constantly, about 8 minutes or until oats are dry, separated and
lightly browned. Add combined chicken broth, soy sauce and sugar;
continue cooking 3 to 5 minutes or until liquid is absorbed, stirring
occasionally. Add pea pods; heat through.
NUTRITIONAL ANALYSIS per serving: * calories 162 * carbohydrates 20 g
* protein 7 g * fat 6 g * calcium 34 mg * sodium 500 mg * cholesterol
45 mg * dietary fiber 3 g
Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker
Oats Company Electronic format courtesy of Karen Mintzias
[Home] Oriental One-Pot Chicken [Home]
Title: Oriental One-Pot Chicken
Yield: 6 Servings
Ingredients
1 1/2 lb frying chicken; skinless
4 tb soy sauce
3 tb rice wine vinegar; or sherry
3 tb grated ginger root
6 cloves garlic; smashed and
-chopped
2 tb sesame oil
4 tb peanut oil
1 c chopped red bell pepper
1 c chopped onion
2 c rice; uncooked
4 scallions; chopped
1/2 c waterchestnuts; chopped
3 1/2 c boiling water
15 snow peas; in 1 pieces
Instructions
Cut chicken into 14 pieces. Marinate overnight in soy sauce, wine, garlic,
ginger and sesame oil. Heat the peanut oil in a large deep skillet, add the
chicken (reserve the marinade), and brown well on allsides. Add the peppers
and onions. Cook over low heat for 10 minutes, stirring frequently. Add the
rice and cook 5 minutes. Add the water and left over marinade. Cover and
cook until the liquid is absorbed. Turn mixture over from top to bottom.
Add the scallions, snow peas, and waterchestnuts and soy sauce to taste.
Recover and cook 5 minutes.
Recipe by: The Zen of Cooking by Lucille Naimer ISBN: 0-87951-594-5 Posted
to MC-Recipe Digest V1 #679 by Peg Baldassari
on Jul 19, 1997
[Home] Oriental Openers [Home]
Title: Oriental Openers
Yield: 6 Servings
Ingredients
1/3 c low-fat ricotta cheese
2 tb finely shredded radish
24 fresh pea pods
2 tb cream cheese (reduced cal.)
1 tb snipped fresh chives
1 ds onion salt
Instructions
For filling, stir together ricotta cheese, cream cheese, shredded
radish, chives, and onion salt. Mix well. Set aside.
With a sharp knife, split pea pods open lengthwise. Stuff each pea
pod with filling. To do this, put the filling in a clear plastic bag.
Snip off 1 corner of the bag and squeeze the filling into each pea
pod.
Chill till serving time.
******************************************************* ***** Per
serving: 50 calories, 3 g protein, 3 g carbohydrates, 3 g fat, 4 mg
cholesterol, 73 mg sodium, 79 mg potassium.
[Home] Oriental Oranges (Oranges A L'Orientale) [Home]
Title: Oriental Oranges (Oranges A L'Orientale)
Yield: 12 Servings
Ingredients
12 lg oranges
200 g sugar (7 oz)
3 tb grand marnier or cointreau
2 tb grenadine syrup
Instructions
From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Sat, 23 Oct 1993 11:00:00 +0100
This is Fredy Girardet's adaptation of an old recipe. It was traditionally
made with whole oranges peeled down to the flesh ... but the skin left
between the segments always spoiled it.
Peel the zest from the oranges in long strips, taking as little of the pith
as possible. Cut the zest into very, very fine julienne strips. Remove
the pith in vertical strips to expose the flesh of the oranges. Then,
holding the oranges over a strainer with a bowl beneath to catch all the
juice, cut each segment away from the membranes that divide one from
another, and from the central core of pith. Squeeze all the discarded
membranes to extract every drop of juice, if any flesh remains on them, and
add it to the already collected juice.
Blanch the julienned zest in bouling water for 1 minute. Refresh in cold
water and drain in a sieve. Put the sugar into a large, wide saucepan and
cook over a moderate, steady heat until the sugar melts and becomes a light
golden color. Add the collected orange juice and, stirring to mix well,
cook until the liquid has the consistency of a light syrup. Add the
julienned zest to the sysrup, as well as the liqueur and the grenadine
syrup. If a scum forms, remove it with a spoon as if you were making jam.
Bring it briefly to the boil. Add the orange segments and shake the pan
well so that they all absorb the syrup. They should be hot, but they should
not be allowed to cook. Set the pan aside. Add another drop of liqueur to
the pan.
Serving: Arrange the segments on four plates to look like stars. Coat them
with the sysrup and decorate with the julienned zests.
Alternatively: Serve the oranges in a fruit dish, with a selection of some
other fruit desserts.
(From: Fredy Girardet, Cuisine spontanee, Papermac, ISBN 0-333-40957-4)
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Oriental Oranges [Home]
Title: Oriental Oranges
Yield: 4 Servings
Ingredients
12 lg oranges
200 g sugar (7 oz)
3 tb grand marnier or cointreau
2 tb grenadine syrup
Instructions
ORANGES A L'ORIENTALE Peel the zest from the oranges in long strips,
taking as little of the pith as possible. Cut the zest into very,
very fine julienne strips. Remove the pith in vertical strips to
expose the flesh of the oranges. Then, holding the oranges over a
strainer with a bowl beneath to catch all the juice, cut each segment
away from the membranes that divide one from another, and from the
central core of pith. Squeeze all the discarded membranes to extract
every drop of juice, if any flesh remains on them, and add it to the
already collected juice. Blanch the julienned zest in bouling water
for 1 minute. Refresh in cold water and drain in a sieve. Put the
sugar into a large, wide saucepan and cook over a moderate, steady
heat until the sugar melts and becomes a light golden color. Add the
collected orange juice and, stirring to mix well, cook until the
liquid has the consistency of a light syrup. Add the julienned zest
to the sysrup, as well as the liqueur and the grenadine syrup. If a
scum forms, remove it with a spoon as if you were making jam. Bring
it briefly to the boil. Add the orange segments and shake the pan
well so that they all absorb the syrup. They should be hot, but they
should not be allowed to cook. Set the pan aside. Add another drop of
liqueur to the pan. SERVING: Arrange the segments on four plates to
look like stars. Coat them with the sysrup and decorate with the
julienned zests. ALTERNATIVELY: Serve the oranges in a fruit dish,
with a selection of some other fruit desserts.
[Home] Oriental Ostrich Meatballs In Sweet And Sour Sauce [Home]
Title: Oriental Ostrich Meatballs In Sweet And Sour Sauce
Yield: 1 Serving
Ingredients
1 lb Ground ostrich
1/8 ts Garlic powder
1/4 ts Salt
2 tb Oil
1 Green bell pepper; chopped
-small pieces
1 Red or orange bell pepper;
-chopped small pieces
2 tb Cornstarch
2 tb Soy sauce
1/4 c Cherries; chopped
1 tb Sesame seeds
1 sm Crushed pineapple in juice
1/4 c Chopped white onions
1/2 c Sugar
1/2 c White vinegar
1/2 c Pineapple juice
Instructions
Sprinkle garlic powder and salt over ostrich, stir until well distributed.
Shape meat into about 30 small balls. Brown meat balls in hot oil.
Remove meat balls from skillet. Dissolve corn starch in pineapple juice.
Place all remaining ingredients except cornstarch mixture in a big pan or
skillet. Cover and cook over medium heat for 15 minutes. Add cornstarch
mixture. Raise heat and stir constantly until mixture boils. Add meat
balls, lower heat and simmer for another 15 minutes. Serve hot in chaffing
dish.
This recipe yields about 30 meatballs.
Recipe Source:
Steve Warrington - for Ostriches On Line
Downloaded from - http://www.achiever.com/ostrich
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-30-1997
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Oriental Pancakes [Home]
Title: Oriental Pancakes
Yield: 1 Servings
Ingredients
1 see below
Instructions
Beat 4 eggs in large bowl with wire whisk. Combine 1/2 cup water, 3
Tbls. cornstarch, 2 tsp. soy and 1/2 tsp. sugar; pour into eggs and
beat well. Heat an 8" crepe pan over medium heat. Brush bottom of pan
with 1/2 tsp. vegetable oil; reduce heat to low. Beat egg mixture;
pour 1/4 cup into skillet, lifting and tipping pan from side to side
to form a thin round pancake. Cook about 1-1 1/2 minute or until
firm. Carefully lift with spatula and transfer to sheet of wax paper.
Continue, adding 1/2 tsp. oil to pan for each pancake. Make 6
pancakes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
[Home] Oriental Pasta Carrot Salad [Home]
Title: Oriental Pasta/Carrot Salad
Yield: 4 Servings
Ingredients
3 c rotini pasta; uncooked
2 tb peanut or vegetable oil
1 tb margarine
1/4 c sliced green onions
1 3/4 c sliced carrots
2 tb Big Chief brown sugar;
-packed
1 tb low-sodium soy sauce
2 ts cornstarch
1/4 ts ground ginger
1/3 c sliced celery
1 tb toasted sesame seeds
1/3 c ready-to-use low-sodium
-chicken bro
Instructions
Cook pasta according to directions; drain. Rinse with cold water to cook
quickly; drain.
In medium skillet heat oil and margarine over medium-high heat until hot.
Add green onion; cook until tender. Add carrots and cook 2 minutes; stir
in Big Chief Brown Sugar until dissolved. Blend broth with soy sauce,
cornstarch and ginger; stir into carrot mixture. Remove from heat;
continue stirring until smooth and slightly thickened. In large bowl,
gently toss cooled pasta, celery, and sesame seeds. Blend in carrot
mixture. Cover and chill, stirring occasionally. Serve on lettuce, if
desired.
Description:
"A summertime pasta salad that's great for a light luncheon or a main
dish!"
Source:
"Monitor Sugar"
S(Internet address):
"http://www.monitorsugar.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 386 Calories (kcal); 12g Total Fat; (27% calories from fat);
10g
Protein; 60g Carbohydrate; 0mg Cholesterol; 262mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit;
2
Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 4785 1074 0 0 0 0 0 0 0 0 0 4017
Preparation Time: 0:00
[Home] Oriental Pasta Salad [Home]
Title: Oriental Pasta Salad
Yield: 6 Servings
Ingredients
3 c rotini; cooked
1/2 c pea pods, frozen
1/2 c red and green bell peppers
1/4 c green onion; finely sliced
1/4 c peanuts, dry-roasted;
-chopped
2 tb soy sauce
2 tb lemon juice
3 tb nonfat mayonnaise
1 tb sugar; or substitute
2 tb reduced fat Skippy peanut
-butter
Instructions
In a large bowl, combine first 5 ingredients.
In a medium bowl, combine the remaining ingredients and whisk until well
blended and smooth.
Add to pasta mixture and toss gently to combine. Cover and refrigerate
until ready to serve.
- - - - - - - - - - - - - - - - - -
NOTES : Author's Notes: A few red pepper flakes adds a little "zing." Ham
and chicken pieces are also a nice touch.
Contributor: "Healthy Exchanges Cookbook" by Joanna Lund
Preparation Time: 0:00
[Home] Oriental Pasta Salad2 [Home]
Title: Oriental Pasta Salad2
Yield: 0 Servings
Ingredients
8 oz bow ties or radiatore or
-other medi; um pasta shape,
uncooked
4 oz fresh snow peas washed and
-trimmed
2 red bell peppers ribs and
-seeds re; moved, cut in
strips
4 scallions; thinly sliced
3 c fresh broccoli florets
2 c diced cooked chicken
1 tb sesame oil
1 tb peanut oil
2 tb red wine vinegar
1/2 ts hot sauce
2 ts honey
1/2 ts garlic powder
1/2 ts ground ginger
3 tb sesame seeds
1 salt and pepper to taste
Instructions
Cook pasta according to package directions; drain and cool. Add the
snow peas, red pepper, scallions, broccoli and diced chicken. Combine
remaining ingredients and pour the dressing over the pasta mixture.
Toss lightly. Cover and chill.
Note: Diced turkey or water-packed tuna may be substituted for the
cooked chicken.
Each serving provides: 598 Calories; 37.7 g Protein; 77 g
Carbohydrates; 15.7 g Fat; 59.5 mg Cholesterol; 84 mg Sodium.
Calories from Fat: 24%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Yield: 4 servings
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
- - - - - - - - - - - - - - - - - -
NOTES : pasta, salads
Preparation Time: 0:00
[Home] Oriental Pea Pods & Carrots [Home]
Title: Oriental Pea Pods & Carrots
Yield: 2 Servings
Ingredients
1/4 c water
1 tb soy sauce
1 ts cornstarch
1 dash crushed red pepper
1 ea med. carrot *
2 ts water
3 oz frozen pea pods
2 tb broken walnuts
1 ts butter or margarine
Instructions
* Medium Carrot should be thinly sliced on a diagonal cut (bias).
[Home] Oriental Pea Pods 'N' Carrots ( Mw ) [Home]
Title: Oriental Pea Pods 'N' Carrots ( Mw )
Yield: 1 Servings
Ingredients
2 tb water
1 1/2 ts soy sauce
1/2 ts cornstarch
1 dash crushed red pepper
1 small carrot *
1 ts water
1 1/2 oz frozen pea pods
1 tb broken walnuts
1 ts butter or margarine
Instructions
* Small carrot should be thinly sliced on a diagonal cut (bias).
In a custard cup stir together 2 T water, soy sauce, cornstarch and
crushed red pepper. Micro-cook, uncovered, on 100% power for 30
seconds to 1 minute or till thickened and bubbly, stirring once.
Place the carrot in a 10-ounce casserole. Sprinkle with 1 t water.
Micro-cook, covered, on 100% power for 2 minutes. Drain. Toss
together carrot, pea pods and walnuts; add butter or margarine.
Micro-cook, covered, on 100% power about 1 minute or till the
vegetables are crisp-tender. Toss with the soy sauce mixture.
[Home] Oriental Pea Pods And Carrots [Home]
Title: Oriental Pea Pods And Carrots
Yield: 2 Servings
Ingredients
1/4 c water
1 tb soy sauce
1 ts cornstarch
1 dash crushed red pepper
1 ea med. carrot *
2 ts water
3 oz frozen pea pods
2 tb broken walnuts
1 ts butter or margarine
Instructions
* Medium Carrot should be thinly sliced on a diagonal cut (bias).
[Home] Oriental Peanut Popcorn [Home]
Title: Oriental Peanut Popcorn
Yield: 1 Servings
Ingredients
3 tb unsalted butter
3 tb smooth peanut butter
2 ts soy sauce
1 sm garlic clove; forced through
- a garlic p
2 1/2 qt unsalted popped popcorn
Instructions
In a small saucepan melt the butter with the peanut butter, the soy sauce,
and the garlic over moderately low heat, stirring until the mixture is
smooth. Drizzle the mixture over the popcorn
in a large baking pan, tossing it well. Sprinkle the popcorn with salt if
desired and bake it in a preheated 300 degree oven, stirring once or twice,
for 10 to 15 minutes, or until it is crisp.
Yield: 2 1/2 quarts
Recipe by: Cooking Live Show #CL8962
Posted to MC-Recipe Digest V1 #801 by "Angele and Jon Freeman"
on Sep 24, 1997
[Home] Oriental Pepper Steak [Home]
Title: Oriental Pepper Steak
Yield: 4 Servings
Ingredients
1 1/2 lb steak; cut in thin strips
4 tb oil
3 green pepper; cut in strips
salt and pepper; to taste
3 tb soy sauce
1 c beef bouillon; from cube or
-powder
2 tb cornstarch
Instructions
Heat oil in skillet and saute meat slices until all red is gone. Add
pepper stripss, onions, garlic, salt and pepper.
Cook and stir for 5 to 10 minutes.
Combine soy sauce and bouillon, stir in cornstarch to make a smooth
mixture.
Pour mixture into skillet cook and stir a few minutes more
Serve over rice.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:0
[Home] Oriental Pistachio Chicken [Home]
Title: Oriental Pistachio Chicken
Yield: 8 Servings
Ingredients
8 chicken breasts, halved,
-boned and; skinned
1 ts garlic powder
1 ts paprika
1 salt and freshly ground
-black peppe; r to taste
3 tb safflower oil
2 c beef broth
2 ts cornstarch
1/3 c dry red wine
2 tb oyster sauce
4 green onions, including
-tops, chopp; ed
1/4 c pistachio nuts, shelled
1 chinese rice noodles
1 pistachio nuts (optional)
Instructions
Season chicken breasts with garlic powder, paprika, salt and pepper.
Saute chicken in oil over medium-high heat. In saucepan, combine beef
broth, cornstarch, wine and oyster sauce. Heat to boiling and simmer
for 10 minutes. Add green onions and 1/4 cup pistachios. Prepare
rice noodles according to package directions. Place noodles on heated
serving dish, top with chicken breasts and pour sauce over all.
Garnish with additional pistachios.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
[Home] Oriental Plum Sauce Marinade [Home]
Title: Oriental Plum Sauce Marinade
Yield: 1 Servings
Ingredients
2/3 c plum sauce - or duck sauce
2 tb dry sherry
1 ts oriental sesame sauce
2 tb peanut oil asian or
-domestic cold; pressed
2 clove garlic minced or
-pressed
1/4 c fresh cilantro leaves
-chopped
1/2 ts dried red chili pepper
-crushed
2 ts hoisin sauce
1 tb soy sauce - low sodium
1 tb ginger root - grated
Instructions
Combine the plum sauce, hoisin, sherry and soy sauce in a nonreactive
mixing bowl. Whisk in the oils a little at a time. Add the ginger,
garlic, cilantro and chili pepper. Makes 2 cups. Recommended cuts:
Chicken Breasts (4 to 6 hours) Chicken Wings (6 to 8 hours) Spare
Ribs (8 hours to overnight)
[Home] Oriental Plum Sauce [Home]
Title: Oriental Plum Sauce
Yield: 1 Servings
Ingredients
4 lb plums; about, after pitting,
- gre
2 c packed light brown sugar
1 c granulated sugar
1 c cider vinegar
3/4 c finely chopped onion
2 tb mustard seed
1 tb 5-spice powder; available at
- asian grocer
4 tb finely chopped chiles; your
-choice
1 tb salt
3 cloves garlic; minced fine
1 one-inch square knob of
-fresh ginge; r, diced fine
Instructions
Pit and chop plums to measure 10 cups. Combine the sugars, vinegar, mustard
seed, five spice powder, chile peppers, salt the garlic and the ginger root
in a non reactive(stainless)pan of pot. Bring this to a boil and then add
the chopped up plums, return to a boil, and boil gently(rolling boil)
stirring every once in awhile for between one and two hours, or until
thick. Fill a boiing water canner with water, and place about 6 clean
half-pint mason jars in the canner, and keep the heat high...ladle the
sauce into a hot jar, leaving 1/4 inch head room and remove air bubbles
with a hot knife or spatula along the sides and re-adjust the head space to
1/4 inch...wipe jar rim to remove any sticky stuff, and place a snap lid on
the jar, apply the screw band until finger tight, and place the jar in the
canner, repeating for all remaining jars...cover canner, return water to
boil and process about 10 minutes at altitudes up to 1000 ft. Remove jars,
and cool for about 24 hours, then check jar seals to make sure they all
went down, and any that do not, use right away,and store in the
fridge...those that seal, and they all should if you do it right, label,
and store in a cool dark spot in your cupboard. In our opinion after the
taste test tonight, it is as good(better)than the store bought stuff.
Posted to CHILE-HEADS DIGEST by Doug Irvine on Sep
07, 1998, converted by MM_Buster v2.0l.
[Home] Oriental Plum-Glazed Chicken [Home]
Title: Oriental Plum-Glazed Chicken
Yield: 6 Servings
Ingredients
1/4 c plums for babies,canned
-pureed
3 tb dry white wine
2 tb soy sauce
2 tb firmly packed brown sugar
2 tb lemon juice
2 tb finely chopped green onion,
-includi; ng tops
1/2 ts chinese five spice or
1/2 ts ground allspice
6 chicken legs,thighs attached
- skin a; nd fat pulled off
1 fresh cilantro sprigs
Instructions
Nearly 50 years ago, during the food shortages of World War II, SUNSET
MAGAZINE deplored the use of canned baby food (always, apparently, in
good supply) as a substitute for scarcer products. Now after half a
century, we turn to baby food once again, this time to recommend it
as a principle ingredient in Maureen W. Valentine's Oriental
Plum-Glazed Chicken.
Why baby-food plums? They're already pureed, saving preparation time,
and they're available all year.
=======================================================
============== ====
Mix together plums, wine, soy, sugar, lemon juice, onion, and five
spice.
Rinse chicken and pat dry. Arrange legs in a 10x15" pan. Brush with
plum sauce. Bake, uncovered, in a 375'F. oven for 25 minutes. Turn
chicken pieces over, brush with remaining plum sauce, and continue to
bake until meat at thigh bone is no longer pink (cut to test), 20-25
minutes longer. Baste with pan juices during last 10 minutes of
baking.
Lift Chicken onto a platter and garnish with cilantro. Skim fat from
pan juices; add 1/4 cup water to pan and stir over high heat just
until boiling. Serve juices with chicken.
Per serving: 241 calories; 35 grams protein; 6.6 grams fat; (1.7 grams
saturated fat); 7.3 grams carbohydrates; 495 milligrams sodium; 138
milligrams cholesterol.
~ Maureen W. Valentine, Seattle, Washington
[Home] Oriental Pork ( Mw ) [Home]
Title: Oriental Pork ( Mw )
Yield: 4 Servings
Ingredients
1 lb bonless fresh pork shoulder*
1/2 c water
1/2 c orange juice
1/4 ts salt
1/8 ts pepper
3 tb imported soy sauce
8 oz (1cn) water chestnuts, drain
16 oz (1cn) bean sprouts, drained
2 c chinese cabbage, sliced thin
1 tb cornstarch
1 tb cold water
2 tb chopped green onions
3 c hot cooked rice
Instructions
* Pork Shoulder should be cut into 1/4-inch strips.
Mix pork, 1/2 c water, the orange juice, salt, peper and soy sauce in
2-qt casserole. Cover and microwave on medium (50%) until pork is
tender, 16 to 20 minutes, stirring every 3 minutes. Stir in drained
water chestnuts, bean sprouts and cabbage. Cover and microwave on
high (100%) until cabbage is crisp tender, 3 to 4 minutes. Blend
cornstarch and 1 T cold water in 4 c glass measure. Drain juices
from meat mixture into cornstarch mixture; stir well. Microwave on
high (100%) until mixture boils and thickens, 3 to 4 minutes,
stirring every minute or so. Pour over meat and vegtables. Sprinkle
with onions and serve over the hot rice.
[Home] Oriental Pork And Ginger Stir Fry [Home]
Title: Oriental Pork And Ginger Stir Fry
Yield: 4
Ingredients
1 tb oil
450 g pork fillet; cubed (1lb)
2 tb cornflour
275 g broccoli; cut into small
1 ; florets (10oz)
1 red pepper; sliced
1 ts cornflour
2 ts schwartz oriental stir-fry
-seasonin; g
2 ts schwartz ground ginger
1 tb dark brown sugar
2 tb dark soy sauce
2 tb malt vinegar
200 ml chicken stock; (7 fl oz)
175 g beansprouts; (6oz)
Instructions
Heat the oil in a wok or a large frying pan. Toss the pork in 2 tbs
cornflour and fry for 4-5 minutes until browned. Add the broccoli and fry
for 2-3 minutes and then add the red pepper. Blend together the 1 tsp
cornflour, Oriental Stir-Fry Seasoning, Ginger, sugar, soy sauce, vinegar
and stock. Add to the pan and bring to the boil, stirring. Stir in the
beansprouts and cook for 1-2 minutes.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Oriental Pork And Noodles [Home]
Title: Oriental Pork And Noodles
Yield: 1 Serving
Ingredients
8 oz linguine
Nonstick cooking spray
8 oz pork tenderloin, cut in thin
- strips
1 c coarsely chopped red bell
-pepper
3/4 c thinly sliced carrot
1 cn (14 ounces) baby corn,
-drained, and
cut in half
1/2 c thinly sliced scallions
3/4 c fat-free chicken broth
1/4 c bottled teriyaki sauce
2 ts cornstarch
1 1/2 ts minced garlic
1 ts dark Oriental sesame oil
Instructions
1. Bring a large pot of water to a boil. Add pasta and cook according to
package directions. Drain, rinse with cold water and return to pot.
2. While pasta cooks, spray a large nonstick skillet with cooking spray.
Heat
over medium-high heat. Add pork. Cook 2 to 3 minutes, stirring often, until
golden and cooked through. Remove from skillet.
3. Spray skillet again. Add bell pepper and carrots. Stir over medium-high
heat 2 to 3 minutes, until vegetables are crisp-tender. Stir in corn and
scallions.
4. Mix remaining ingredients until well blended. Stir into skillet and
bring
to a boil. Boil 30 seconds, or until thickened and clear.
5. Stir in pasta and pork. Cook until heated through
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 912 Calories; 4g Fat (4% calories
from fat); 38g Protein; 184g Carbohydrate; 0mg Cholesterol; 431mg Sodium
NOTES : Fat-cutting tip: Rinse freshly cooked pasta with water, not oil, to
prevent sticking.
Serves 4. Per serving: 372 cal, 23 g pro, 55 g car, 6 g fat, 37 mg
chol, 926 mg sod. Exchanges: 3 1/4 starch/bread, 1 vegetable, 1 3/4 lean
meat
Contributor: Womans Day
Preparation Time: 0:00
[Home] Oriental Pork Bbs Sss [Home]
Title: Oriental Pork Bbs Sss
Yield: 4 Servings
Ingredients
1 no ingredients
Instructions
1 lb Bonless Fresh Pork
: Shoulder*
1/2 c Water
1/2 c Orange Juice
1/4 ts Salt
1/8 ts Pepper
3 TB Imported Soy Sauce
8 oz (1cn) Water Chestnuts --
: Drain
16 oz (1cn) Bean Sprouts --
: Drained
2 c Chinese Cabbage -- Sliced
: Thin
1 TB Cornstarch
1 TB Cold Water
2 TB Chopped Green Onions
3 c Hot Cooked Rice
* Pork Shoulder should be cut into 1/4-inch strips. Mix pork, 1/2 c
water, the orange juice, salt, peper and soy sauce in 2-qt casserole.
Cover and microwave on medium (50%) until pork is tender, 16 to 20
minutes, stirring every 3 minutes. Stir in drained water chestnuts,
bean sprouts and cabbage. Cover and microwave on high (100%) until
cabbage is crisp tender, 3 to 4 minutes. Blend cornstarch and 1 T
cold water in 4 c glass measure. Drain juices from meat mixture into
cornstarch mixture; stir well. Microwave on high (100%) until mixture
boils and thickens, 3 to 4 minutes, stirring every minute or so. Pour
over meat and vegtables. Sprinkle with onions and serve over the hot
rice.
Recipe By :
From: Sweeney date: Mon, 28 Oct 1996 21:35:19
+0800 (
[Home] Oriental Pork Chops [Home]
Title: Oriental Pork Chops
Yield: 4 Servings
Ingredients
3 tb soy sauce
3 tb honey
1 tb lemon juice
1 tb olive or vegetable oil
3 cloves garlic; minced
1/2 ts ground ginger
4 boneless pork chops; 3/4
-inch thick
Instructions
In a large resealable plastic bag or shallow glass container, combine the
first six ingredients. Add pork and turn to coat. Seal or cover;
refrigerate for 4-8 hours. Grill, uncovered, over medium heat for 10-12
minutes or until juice run clear, turning once.
Recipe by: Quick Cooking - March/April 1998
Posted to MC-Recipe Digest by The Taillons on
Mar 29, 1998
[Home] Oriental Pork Roast [Home]
Title: Oriental Pork Roast
Yield: 1 6 Servings
Ingredients
4 lb pork roast
1 tb flour
1 tb sugar
1 ts garlic powder
1/2 ts ginger
1/2 ts salt
1/2 c orange juice
1/4 c lemon juice
1/4 c soy sauce
2 tb ketchup
Instructions
Mix ingredients together. Place roast in crockpot and pour mixture
over it. Cook on low for 6-8 hours
[Home] Oriental Pork Stew [Home]
Title: Oriental Pork Stew
Yield: 4 Servings
Ingredients
2 tb oil
1 lb boneless pork; cut into
-1-inch cubes
1/2 c chopped onion
1 clove garlic; minced
2 c water
1 ts beef-flavor instant bouillon
1/4 c soy sauce
1 c diagonally sliced celery
1 red or green bell pepper;
-cut in strips
1 c frozen green beans
1 cn sliced water chestnuts;
-drained, 8oz
2 cn mushrooms; drained
1/4 c water
2 tb cornstarch
Instructions
Heat oil in Dutch oven or large saucepan over medium-high heat until hot.
Add pork, onion and garlic; cook until pork is brown. Stir in 2 cups water,
bouillon and soy sauce. Bring to a boil. Reduce heat; cover and simmer 30
minutes.
Add celery, bell pepper , green beans, water chestnuts and mushrooms. Bring
to a boil. Reduce heat; cover and simmer an additional 5-10 minutes or
until vegetables are done.
Combine 1/4 cup water and cornstarch. Gradually add to vegetable mixture,
stirring constantly.Cook and stir until thickened. Serve over rice.
Recipe by: Pillsbury Casseroles, Soups & Stews Posted to TNT - Prodigy's
Recipe Exchange Newsletter by Aquasea221@aol.com on Aug 15, 1997
[Home] Oriental Pork Tenderloin Packets [Home]
Title: Oriental Pork Tenderloin Packets
Yield: 1 Servings
Ingredients
4 sheets reynolds wrap heavy
1 duty aluminum
1 lb pork tenderloin -- in 1/4
1 slices
2 c broccoli flowerets
8 oz sliced water chestnuts --
1 drained
2 c thinly sliced carrots
1 red bell pepper -- cut in
1 strips
2 green onions -- sliced
4 tb soy sauce
4 ts sesame oil
1 ts fresh ginger -- finely
1 chopped
1 hot cooked rice
1 foil
1 ( 18x24 inches each)
Instructions
Preheat grill to high. Center one-fourth of port, broccoli, water
chestnuts, carrots, red pepper and onions on each foil sheet.
Sprinkle each evenly with soy sauce, sesame oil and ginger. Wrap and
seal to form four packets, leaving space for heat circulation inside
packets. Grill 14 to 16 minutes on high in covered grill. Serve with
rice.
Busted by Gail Shermeyer <4paws@netrax.net> on May124, 997
Recipe By : TVFN: REYNOLDS SPECIAL RECIPES
From: Shermeyer-Gail Date: 09 Jun 97 Mastercook
Recipes (Mailing List) Ž
[Home] Oriental Pork Tortillas [Home]
Title: Oriental Pork Tortillas
Yield: 5 Servings
Ingredients
1/3 c plum jam
1 tb cornstarch
1/2 ts ginger
1/2 ts dry mustard
1/4 ts garlic powder
2 tb soy sauce
2 ts red wine vinegar
3/4 lb boneless butterflied pork
-chops, (3; /4 to 1)
1 ts oil
6 c purchased coleslaw blend
1 pk 10-inch flour tortilla
Instructions
In small bowl, combine jam, cornstarch, ginger, dry mustard, garlic powder,
soy sauce and vinegar; mix well. Set aside. Meanwhile, slice pork chops in
narrow strips. Heat oil in 12 inch nonstick skillet over medium high heat
until hot. Add pork; cook and stir 4 to 5 minutes or until no longer pink.
Add jam mixture and coleslaw blend; cook and stir until coleslaw is
crisp-tender. Heat tortillas; spoon mixture evenly down center of each warm
tortilla; roll up and serve.
Recipe by: Unknown
Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty
on Oct 20, 1997
[Home] Oriental Pork With Hot Mustard Sauce [Home]
Title: Oriental Pork With Hot Mustard Sauce
Yield: 8 Servings
Ingredients
1 tb ground mustard
1 ts vegetable oil
1 ts vinegar
1/8 ts salt, optional
1 ds ground turmeric
1/4 c milk
1/4 c soy sauce
2 tb ketchup
1 tb sugar
1/4 ts molasses
1 clove garlic, crushed
2 pork tenderloins
1 tb sesame seeds, toasted
Instructions
In a bowl, combine mustard, oil, vinegar, salt if desired and turmeric;
gradually add milk until smooth. Refrigerate. In a large resealable plastic
bag or shallow glass dish, combine soy sauce, ketchup, sugar, molassas and
garlic. Add pork; seal or cover and refrigerate for 4-6 hours, turning
occasionally. Place the pork in a shallow roasting pan; discard marinade.
Bake, uncovered, at 350ø for 40 minutes or until a meat thermometer reads
160-170ø. Let stand for 5 minutes. Slice pork; sprinkle with sesame seeds
if desired. Serve with the mustard sauce.
Recipe by: Taste of Home - April/ May 1997 Posted to MC-Recipe Digest V1
#630 by The Taillons on May 31, 1997
Title: Oriental Pork
Yield: 4 Servings
Ingredients
1 lb bonless fresh pork shoulder*
1/2 c water
1/2 c orange juice
1/4 ts salt
1/8 ts pepper
3 tb imported soy sauce
8 oz (1cn) water chestnuts, drain
16 oz (1cn) bean sprouts, drained
2 c chinese cabbage, sliced thin
1 tb cornstarch
1 tb cold water
2 tb chopped green onions
3 c hot cooked rice
Instructions
* Pork Shoulder should be cut into 1/4-inch strips.
[Home] Oriental Potato Salad With Soy Dressing [Home]
Title: Oriental Potato Salad With Soy Dressing
Yield: 4 Servings
Ingredients
1 tb honey
1 1/2 lb new potatoes
1 c bean sprouts
1 c sliced mushrooms
1 stalk celery; diced
1 scallion; chopped
1/4 c parsley; chopped
Instructions
----------------------------------DRESSING----------------------------------
1/4 c safflower oil
2 tb rice vinegar
1 tb soy sauce
1 tb water
1/4 ts ginger powder
1 ds garlic powder
Fill half a large pot with water; add honey. Place over high heat and bring
to a boil. Meanwhile, scrub potatoes and cut into large cubes or thick
slices. Simmer potatoes until just tender, about 8 minutes. Drain. While
potatoes are cooking, prepare other salad ingredients. Set aside. In a
small bowl, whisk together the dressing ingredients. IN a large bowl, toss
vegetables with warm potatoes. Pour on dressing and toss again. Garnish
with toasted sesame seeds and fresh watercress. Serve warm.
Recipe by: 15 Minute Vegetarian Gourmet
Posted to MC-Recipe Digest by Meg Antczak on Apr
19, 1998
[Home] Oriental Prawn And Vegetable Soup [Home]
Title: Oriental Prawn And Vegetable Soup
Yield: 1
Ingredients
1 tb sesame oil
1 200 g pack frozen raw tiger
-prawns; defrosted and
1 ; peeled
1 lg carrot; peeled and cut into
1 ; thin julienne
1 ; strips
1 red pepper; deseeded and
-thinly
1 ; sliced
1 bn salad onions; trimmed and
-thinly
1 ; sliced on the
1 ; diagonal
5 cm; (2 inch) piece fresh
1 ; root ginger, peeled
1 ; and finely grated
2 tb light soy sauce
2 tb sherry
1 1/2 l fish stock; (2 1/2 pints)
125 g chinese leaf lettuce; finely
- shredded
1 ; (4oz)
1 100 g pack enoki mushrooms;
-woody end from stem
1 ; removed
1 salt and ground white pepper
2 tb coarsely chopped coriander
-leaves
Instructions
Heat the oil in a large saucepan or wok, stir in the prawns, carrot and
pepper strips and stri-fry for 3-4 minutes. The prawns should start to
change colour from grey to pink.
Add the salad onions and garlic and firmly squeeze the grated ginger root
pulp to extract the juice over the prawns. Stir-fry for a further minute.
Add the soy sauce, sherry and stock and bring gently to the boil. Reduce
the heat and simmer for 5-10 minutes.
Stir in the shredded Chinese leaf and Enoki mushrooms, heat through for
1-2 minutes.
Add seasoning to taste and stir in the coriander leaves.
Notes Serve immediately.
Converted by MC_Buster.
NOTES : A clear delicately scented soup with prawns and a variety of
vegetables including the unusual Enoki mushrooms.
Converted by MM_Buster v2.0l.
[Home] Oriental Prawn Pancakes [Home]
Title: Oriental Prawn Pancakes
Yield: 4
Ingredients
---------------------FOR THE PANCAKE BATTER---------------------------
175 g plain flour; sifted (6oz)
1 md size egg; beaten
350 ml milk; (12fl oz)
1 tb olive or vegetable oil
------------------FOR THE CHILLI TOMATO SAUCE-------------------------
2 tb olive or vegetable oil
1 clove garlic; crushed
1 green chilli; finely
-choppped
2 cm; (1 inch) piece root
1 ; ginger, peeled and
1 ; grated
200 g canned chopped tomatoes
2 tb coriander; roughly chopped
200 g raw tiger prawns; fresh or
-frozen,
1 ; defrosted (7oz)
Instructions
To prepare the pancakes, place the flour into a mixing bowl, gradually add
the beaten egg and milk. Beat the batter until smooth. Allow the batter
to stand for 30 minutes.
To prepare the chilli tomato sauce, heat 1 tablespoon of oil in a frying
pan over a moderate heat, add the garlic, chilli and ginger and fry for 1
minute before adding the chopped tomatoes, roughly chopped coriander. Add
seasoning to taste. Reduce the heat and simmer for a further 5 minutes
whilst making the pancakes.
Heat 1 teaspoon of oil in a frying pan and pour in sufficient batter to
cover the base of the pan. The batter should run easily over the base of
the pan in order to achieve a thin light pancake. Cook the pancake for
about 1 minute on each side.
Wipe the frying pan with a piece of absorbent kitchen paper before making
the next pancake. Re-oil the frying pan and continue making pancakes
until all the batter has been used.
Keep the pancakes warm by stacking them on top of each other and covering
with kitchen foil.
Wipe the frying pan, place the remaining oil in the frying pan and place
it over a moderate heat. When the oil is hot add the prawns and fry for 1
minute on each side. Re-heat the sauce.
Serve the prawns on a ruched pancake with a little of the sauce spooned
over the top.
Notes Serve with steamed vegetables eg pak choi, sugar snaps or choy sum.
Converted by MC_Buster.
NOTES : A fusion of European and Oriental styles suitable for a light
supper or first course dinner party dish.
Converted by MM_Buster v2.0l.
[Home] Oriental Rhubarb Jam [Home]
Title: Oriental Rhubarb Jam
Yield: 4 Servings
Ingredients
1 lb rhubarb finely chopped
3 c granulated sugar
1/2 ts five spice powder
1/4 c chopped candied ginger
1 dash hot pepper sauce
3 tb lemon juice
Instructions
In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot
pepper sauce and lemon juice; blend well. Place over low heat,
stirring constantly until sugar dissolves. Bring to boil, skim off
foam and cook over medium heat, stirring frequenly, until mixture
becomes transparent and thickens, about 15 to 20 minutes. Ladle into
hot, sterilized jars; seal. Makes about four 6 ounce jars.
[Home] Oriental Rice And Portabello Patties [Home]
Title: Oriental Rice And Portabello Patties
Yield: 8 Servings
Ingredients
1 lb portabello mushrooms
1 lightly sauteed in butter
3 c cooked rice
1/2 c sour cream or yogurt
1 bn chopped scallions
1 bread crumbs
3 whole eggs
4 ds tabasco
4 ds light soy sauce
1 salt
1 cayenne pepper
1 black bean paste
1 (optional: no organic
1 substitute)
1 ts crushed red chili flakes
Instructions
In a medium mixing bowl stir together cooked rice, sour cream or yogurt,
chopped scallion and sauteed mushrooms. Stir in eggs one at a time. Add
soy and Tabasco. Stir in bread crumbs 1/2 C at a time until you can easily
form a patty. Make all patties and reserve until ready to cook. To serve,
toast each patty in a well-seasoned skillet or coated pan until golden
brown. Top with additional sour cream or yogurt (NOTE: A red bell pepper
puree is a tasty topping as well). CREDITED TO CHEF DAVID BECKWITH, CENTRAL
159 RESTAURANT, Pacific Grove, CA.
Recipe By : Court Moss
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
[Home] Oriental Rice Mcnamara [Home]
Title: Oriental Rice Mcnamara
Yield: 2 Servings
Ingredients
1 md onion; finely chopped
1 tb olive oil
5 c cooked brown rice
2 md carrots; julienned
1/4 c soy sauce
1/4 c Sherry cooking wine
1 c frozen peas
Instructions
Saute onion in olive oil until starting to brown. Add cooked rice and
carrots
and saute until rice is a little crispy.
Mix soy sauce and Sherry in small bowl. Sprinkle in a little garlic powder.
Pour over rice. Mix well and saute until rice begins to crisp.
Mix in frozen peas and continue to saute. When peas are heated through,
make a
well in center of rice and pour in beaten egg. Stir with a fork until
cooked
througn, then distribute the egg through the rice. Serve hot, garnished
with
sliced green onion tops.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 718 Calories; 11g Fat (14% calories
from fat); 18g Protein; 136g Carbohydrate; 0mg Cholesterol; 2040mg Sodium
Preparation Time: 0:00
[Home] Oriental Rice Pilaf [Home]
Title: Oriental Rice Pilaf
Yield: 4 Servings
Ingredients
1 c long grain white rice;
-uncooked
2 ts sesame or vegetable oil
1 cn (10 1/2 ounces) condensed
-chicken b; roth
1/2 c water
1 tb soy sauce
1 ts spice islands garlic powder
1/2 ts spice islands ground ginger
1/4 c sliced green onions
Instructions
In medium saucepan, cook and stir rice in oil over medium heat 3 to 5
minutes or until golden. Stir in chicken broth, water, soy sauce, garlic
powder and ginger. Bring to a boil; reduce heat to low. Cover; simmer 20
minutes or until liquid is absorbed a
nd rice is tender. Stir in green onions.
Makes 4 to 6 servings
Recipe By : Ketchum Kitchen
Posted to MC-Recipe Digest V1 #303
Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST)
From: Greg Leonhardt
NOTES : Garlic and ginger add character to this side dish
[Home] Oriental Rice Salad (Aha) [Home]
Title: Oriental Rice Salad (Aha)
Yield: 8 Servings
Ingredients
3 c cooked rice
10 oz package frozen no-salt-added
1 green peas, defrosted
4 scallions, sliced
1 1/2 lb diced, cooked chicken
1 stalk celery, diced
2 tb diced green bell pepper
2 tb sherry
1 tb light soy sauce
1/4 ts hot pepper oil
1/8 ts ground ginger
4 tb rice vinegar
2 tb acceptable vegetable oil
1 tb dijon mustard
Instructions
In a large bowl, combine rice, peas, scallions, chicken, celery, and
bell pepper. Mix well.
In a jar with a tight-fitting lid, combine remaining ingredients.
Shake well. Pour liquid over rice mixture. Mix well. Spoon rice
mixture into a ring or serving bowl and cover. Refrigerate for at
least 1/2 hour.
Nutritional Analysis: Calories 266 kcal Cholesterol 51 mg Saturated
Fat 2 gm Protein 22 gm Sodium 182 mg Polyunsaturated Fat 3 gm
Carbohydrate 26 gm Total Fat 8 gm Monounsaturated Fat 2 gm
From: American Heart Association Cookbook Fifth Edition Times Books,
1991
Entered by: Lawrence Kellie Wed 11-13-1996 at 12:49:42
Size of Serving: N/A
From: Lawrence Kellie Date: 03 Dec 96 Home Cooking Ž
[Home] Oriental Rice Salad [Home]
Title: Oriental Rice Salad
Yield: 4 Servings
Ingredients
4 dried black mushrooms
1 **vinaigrette**
2 tb soy sauce
2 tb rice vinegar
2 tb vegetable oil
1 1/2 ts minced garlic
1 ts minced ginger
2 ts sesame oil
1/4 ts salt
1/8 ts crushed red pepper
1 ** salad **
3 c cooked brown rice;
-preferably
1 long-grain brown rice
4 oz lean ham slices; cut
1 into matchstick pieces
1/4 c frozen peas; thawed
1 sm carrot; grated
1 sm red bell pepper; cut
1 into matchstick pieces
2 green onions; trimmed
1 with green tops; thinly
-sliced
Instructions
1. Soak mushrooms in warm water to cover for 20 minutes; drain. Cut off
and discard stems and thinly slice caps. set aside.
2. Combine vinaigrette ingredients in a small bowl and whisk until well
blended.
3. Place mushrooms, rice, ham, peas, carrot, bell pepper, and green onions
in a large bowl. Add vinaigrette and mix well.
EACH: 341 cals, 31%cff, (12g fat), 48g carbs, (4g fiber), 12g protein;
983mg sodium, Vit. A and C.
To make 3 cups of Hinode California Brown Long Grain Rice: bring 2 cups
water to a rolling boil. Stir in 1 cup rice. Season with 1 tablespoon
butter or margarine and 1/2 teaspoon salt (optional). Reduce heat to low,
cover and simmer 50 minutes, or until all liquid is absorbed. Remove from
heat (do not stir) and let stand 10 minutes. Fluff with fork and serve
immediately. For firmer rice, use 1/4-cup less water and simmer for a
shorter time.
(ELF MC) kitpath@earthlink.net 2/99
- - - - - - - - - - - - - - - - - - -
Per serving: 325 Calories (kcal); 12g Total Fat; (32% calories from fat);
11g Protein; 45g Carbohydrate; 13mg Cholesterol; 1073mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit;
2 Fat; 0 Other Carbohydrates
NOTES : This matchstick salad was on a package of Hinode rice. I don't
think the ham is necessary.
Nutr. Assoc. : 4544 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Hinode California Rice
Preparation Time: 0:30
Title: Oriental Rice
Yield: 6 Servings
Ingredients
2 tb oil
1 c coarsely chopped scallions
1 bag cooked boil-in-bag rice
1 tb chinese soy sauce
8 oz can sliced bamboo shoots
-drained
2 c cooked chopped shrimp, ham
-or chick; en or combination
10 oz pkg frozen green peas
2 ts butter
Instructions
In large frying pan or wok, heat oil, Add scallions and cook over high
heat, 30 seconds, stirring until wilted. Add remaining ingredients,
except butter, cooking and stirring 2 minutes. Remove from heat. Stir
in butter.
[Home] Oriental Roast Beef [Home]
Title: Oriental Roast Beef
Yield: 0 Servings
Ingredients
MARINADE - COMBINE:
1/4 c soy sauce
5 spice powder
1/4 c DRY sherry
1/4 ts Salt
3 star anise
1/2 c white cooking wine
4 lb beef roast; (cut of choice)
Instructions
Marinate roast 24 hours. Preheat oven to 350 . Roast 2 hours or according
to your favorite recipe.
- - - - - - - - - - - - - - - - - - -
Per serving: 3956 Calories (kcal); 286g Total Fat; (67% calories from fat);
293g Protein; 17g Carbohydrate; 1049mg Cholesterol; 5567mg Sodium
Food Exchanges: 1/2 Grain(Starch); 41 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 31 Fat; 0 Other Carbohydrates
NOTES : Copyright 1995 by Warren W. Kessler
All rights reserved
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Contributor: Good Ol' Cookin' by the Raceday Gourmet
Preparation Time: 0:00
[Home] Oriental Roast Lamb With Stir-Fried Noodles And Spinach [Home]
Title: Oriental Roast Lamb With Stir-Fried Noodles And Spinach
Yield: 4
Ingredients
1 half leg new zealand lamb;
-weighing
1 ; approximately 1.5kg
1 ; (3lb 5oz)
2 1/2 cm; (1) root ginger,
1 ; peeled and cut into
1 ; thin strips
10 ml bart spices chinese five
-spice powd; er, (2tsp)
1 salt & freshly ground black
-pepper
400 ml water; (14fl oz)
2 lamb stock cubes
30 ml cornflour; (2tbsp)
30 ml sherry; (2tbsp)
15 ml sesame oil; (1tbsp)
2 sheets sharwood's noodles;
-blanched
40 g fresh spinach; finely
-shredded
1 ; (11/2 oz)
Instructions
Pierce the lamb with a knife in several places and insert the strips of
ginger. Rub 5ml (1tsp) of the five spice powder over the lamb and season.
Place the lamb in a roasting tin in a preheated oven 180oC, 350oF, gas
mark 4, for 25-30 minutes per 450g (1lb) plus 25-30 minutes.
Remove the lamb from the roasting tin and keep warm. Remove the fat from
the meat juices and add the water and lamb stock cubes to the roasting
tin. Bring to the boil on the hob and add the cornflour blended with the
sherry, stirring continuously until thickened.
Heat the sesame oil in a frying pan. Add the blanched noodles, spinach
and the remaining five spice powder. Stir fry for 1-2 minutes or until
the spinach has just wilted.
Carve the lamb in thin slices and serve with noodles, spinach and gravy.
Converted by MC_Buster.
NOTES : A joint of meat makes for easy entertaining, whether it is for
Sunday lunch or at any other time. For a roast with a difference,
try this half leg of lamb flavoured with Chinese spices and
accompanied by noodles and spinach. Cut up any leftover meat and
use it for a stir-fry.
Converted by MM_Buster v2.0l.
[Home] Oriental Rock Cornish Hens [Home]
Title: Oriental Rock Cornish Hens
Yield: 4 Servings
Ingredients
4 rock cornish hens; (1-1 1/4
-lbs. each)
1/3 c chopped onion
1/3 c chopped celery
2 tb butter or margerine
1 c uncooked regular rice
1 cn (13.25 oz) chicken broth
1 cn (8 oz) crushed pineapple;
-drained
1 melted butter or margarine
1/3 c sugar
1 ts cornstarch
1/3 c soy sauce
1/4 ts ginger
Instructions
Thaw hens. Heat oven to 350F. Wash hens and pat dry. In medium skillet,
cook and stir onion and celery in 2 talespoons butter or margarine until
onion is tender. Stir in rice and chicken broth. Heat to boiling, stirring
occasionally. Reduce heat; cover tightly and simmer over low heat about 20
minutes or until al liquid is absorbed. Stir in pineapple.
Stuff hens lightly with rice mixture; fasten openings with skewers and lace
shut with string. Place hens breast side up on rack in open shallow
roasting pan; brush with melted butter or margarine. Do not add water. Do
not cover. Roast 1 1/4-1 1/2 hours, brushing often with melted butter or
margarine.
While hens roast, stir together sugar and cornstarch in small saucepan.
Stir in soy sauce and ginger. Cook over medium heat, stirring constantly,
until mixture thickens and boils. Boil and stir one minute. Cool.
Brush hens with soy mixture. Roast 20 minutes longer, brushing hens again
with soy mixture. Place on warm platter; pour remaining sauce over hens and
serve separately.
Posted to TNT Recipes Digest, Vol 01, Nr 956 by "Alan C. Schoen"
on Jan 21, 1998
[Home] Oriental Salad (Vegan) [Home]
Title: Oriental Salad (Vegan)
Yield: 1 Servings
Ingredients
1 c sliced or shredded cabbage
1/2 c snow peas
1 can chinese baby corn,
-drained and; rinsed
1 can water chestnuts, drained
- and ri; nsed
2 carrots, shredded or
-julienned
1/2 c green onions, diced
1 any other veggies you'd
-like, such; as red bell pep
----------------------------DRESSING----------------------------------
1/4 c mirin (sweet rice wine)
2 tb soy sauce
1 ts chinese chili paste or some
-hot pep; per flakes
Instructions
Add sauce to veggies and let marinate for about an hour. Serve with
pitas or rice. Recipe from Veggie Life recipe archive Posted by Lisa
Greenwood
[Home] Oriental Salad Dressing [Home]
Title: Oriental Salad Dressing
Yield: 8 Servings
Ingredients
2 tb sugar
1 tb sesame oil
3 tb rice vinegar
1 ts concentrated stock; see note
1/2 ts salt; optional
1/2 ts pepper
1/4 c canola oil
Instructions
Mix all ingredients until sugar is dissolved. Use sparingly. May be
diluted with water, broth or juice for pasta salads. [PER TBS: 88 cals, 9g
fat, 4g carb, 0 chol; 67 mg sodium*)
*Better than Bouillon Vegetable Stock Concentrate.
Recipe from Low Fat No Fuss cookbook, Jorge Bruce and Janet Singleton
(Inland Ad News, Claremong. isbn 09964582716: 1997). McRecipe from
pHannema@wizard.ucr.edu.
>From: Kitpath
- - - - - - - - - - - - - - - - - - -
Per serving: 89 Calories (kcal); 9g Total Fat; (84% calories from fat);
trace Protein; 4g Carbohydrate; 0mg Cholesterol; 137mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
NOTES : I've tried this. it is easy to alter for the type of salad and the
better than bouillon is salty and flavorful - which makes this
good on noodle salads.
NOTE: When added to noodles, the %CFF fall under the 30% range.
Nutr. Assoc. : 0 0 0 322 0 0 0
Contributor: Low Fat No Fuss Cookbook
Preparation Time: 0:00
[Home] Oriental Salad With Ginger Dressing [Home]
Title: Oriental Salad With Ginger Dressing
Yield: 1 Servings
Ingredients
4 oz fresh or frozen (thawed)
-snow peas,; ends trimmed
1/4 c rice wine vinegar
1 ts finely grated ginger root
2 tb plus
1 ts olive oil
2 1/2 ts sesame oil
1 red onion, thinly sliced
1 lg cucumber, peeled and thinly
-sliced
1 carrot, shredded
8 cherry tomatoes, quartered
1/4 c water chestnuts
1/2 ts salt
1/2 ts pepper
Instructions
For fresh snow peas, blanch in boiling water for 1 minute. Drain and rinse
under cold water; pat dry. Combine vinegar and gingerroot in small bowl,
slowly add the olive and seseame oil, beating with a wire whisk; set aside.
Combine snow peas and the remaining ingredients in serving bowl. Sprinkle
with salt and pepper, toss to coat. Pour dressing over and toss to coat.
Serve.
Posted to Recipe Archive - 29 Sep 96
submitted by: sgjg6566@pipeline.com
Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)
[Home] Oriental Salad With Sesame Vinaigrette Dressi [Home]
Title: Oriental Salad With Sesame Vinaigrette Dressi
Yield: 1 Recipe
Ingredients
1 pk (8.75 oz) soba noodles
1 sm carrot - shredded in long
-strands
1 sm daikon - shredded in long
-strands
6 leaves romaine lettuce -
-torn
6 leaves red leaf lettuce -
-torn
1 red bell pepper; sliced
1 yellow bell pepper; sliced
1/2 pk (8 oz size) fried tofu -
-sliced
1 cn (8 oz) water chestnuts -
-sliced
1 cn mandarin orange wedges - (11
- oz), d; rained
1 cn (20 oz) lychees; drained -
-and cut into qu
1/4 c toasted sesame seed
1/2 c brown sugar
1 ts salt
1 ts pepper
1/4 c salad oil
1/2 c lime juice
6 tb mirin
1 c rice vinegar
1/2 c tamari (or shoyu)
4 ts sesame oil
Instructions
Cook soba noodles according to package directions, rinse, drain and
cool. In a large bowl, toss noodles with carrot and daikon. Put
lettuce on large serving platter. Top with noodle mixture, peppers,
tofu, water chestnuts, mandarin oranges, and lychees. Chill until
ready to serve. To make dressing, combine the remaining ingredients;
mix well. Serve with salad. Makes 10 to 12 servings.
Guest Demonstrator: Paul Onishi
CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
[Home] Oriental Salad With Sesame Vinaigrette Dressing [Home]
Title: Oriental Salad With Sesame Vinaigrette Dressing
Yield: 1 Servings
Ingredients
1 pk (8.75 oz) soba noodles
1 sm carrot
1 sm daikon
6 leaves romaine lettuce
6 leaves red leaf lettuce
1 red bell pepper -- sliced
1 yellow bell pepper --
1 sliced
1/2 pk (8 oz size) fried tofu
1 cn (8 oz) water chestnuts
1 cn mandarin orange wedges
1 cn (20 oz) lychees -- drained
1/4 c toasted sesame seed
1/2 c brown sugar
1 ts salt
1 ts pepper
1/4 c salad oil
1/2 c lime juice
6 tb mirin
1 c rice vinegar
1/2 c tamari (or shoyu)
4 ts sesame oil
1 shredded in long strands
1 shredded in long strands
1 torn
1 torn
1 sliced
1 sliced
1 (11 oz), drained
1 and cut into quarters
Instructions
Cook soba noodles according to package directions, rinse, drain and
cool. In a large bowl, toss noodles with carrot and daikon. Put
lettuce on large serving platter. Top with noodle mixture, peppers,
tofu, water chestnuts, mandarin oranges, and lychees. Chill until
ready to serve. To make dressing, combine the remaining ingredients;
mix well. Serve with salad. Makes 10 to 12 servings.
Guest Demonstrator: Paul Onishi
CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
Recipe By :
Title: Oriental Salad
Yield: 1 Servings
Ingredients
1 lg napa chinese cabbage head
5 to 7 green onions and tops
3 pk ramen noodles; (omit flavor
-packets)
1/2 c salted sunflower seeds
1 pk slivered almonds
2 tb sesame seeds
1/2 c butter
1/2 c vegetable oil
1/2 c red cider vinegar
1/2 c sugar
2 tb soy sauce
Instructions
Chop cabbage and green onions and tops. Combine in large bowl and set
aside. Break up Ramen noodles and combine in frying pan with sunflower
seeds, almonds, sesame seeds and butter. Brown; drain onpaper towels.
Combine oil, vinegar, sugar and soy sauce in saucepan. Bring to a boil,
boil 1 minute, then cool. Combine all ingredients in large bowl and
serve.From My Family's Favorites by Mary Beth Roe, QVC host.
Formatted for MM by Pegg Seevers 5/15/96
Title: Oriental Salada
Yield: 8 Servings
Ingredients
1 cucumber; peeled and diced
2 md tomatoes; diced
1 green bell pepper; diced
1 rib celery; thinly sliced
1/4 c chopped cilantro
1 sm red onion; chopped
1/4 c chopped fresh parsley
1 salt and freshly ground
-black peppe; r, to taste
2 tb olive oil
1 lemon; juice of
Instructions
1. Place the cucumber, tomatoes, green pepper, celery, cilantro, red onion,
and parsley in a bowl. Season with salt and pepper. You can prepare the
salad to this point and refrigerate it until 2 hours before serving. 2. In
a large bowl, mix the oil and lemon juice together. Pour over the
vegetables and mix well. Refrigerate covered. Serve cold.
From: "Let My People Eat! Passover Seders Made Simple A Complete Guide to
the Passover Seder for Everyone: Jewish and Non-Jewish" by Zell Schulman
Macmillan USA 1998 $27.50 hardcover ISBN: 0-02-861259-0
Recipe by: "Let My People Eat!" by Zell Schulman
Posted to MC-Recipe Digest by "Bob & Carole Walberg"
on Apr 7, 1998
[Home] Oriental Salmon Roll-Ups [Home]
Title: Oriental Salmon Roll-Ups
Yield: 4 Servings
Ingredients
1 cn Alaska salmon; (14-3/4 oz.)
-- drained and flaked
1 cn Mandarin oranges; (11 oz.)
1/2 c finely chopped green onions
2 tb chunky peanut butter
1/4 c low-sodium soy sauce; plus
1 tb low-sodium soy sauce;
-divided
1 tb fresh lemon juice
2 cloves garlic; minced
-- or 1 tsp. bottled minced
-garlic
2 ts lemon zest
1/2 ts ground ginger
8 lg lettuce leaves
1 tb rice vinegar or white wine
-vinegar
Instructions
Drain oranges, reserving 2 tbsp. liquid. Chop enough oranges to equal 1/2
cup; reserve remaining oranges for garnish. Place salmon in a medium bowl.
Add green onions, peanut butter, 1 tbsp. soy sauce, lemon juice, garlic,
lemon peel and ginger; mix well. Spoon a scant 1/3 cup filling in center of
each lettuce leaf. Roll up; secure with wooden picks. In a small bowl,
combine remaining 1/4 cup soy sauce, reserved mandarin orange liquid and
vinegar; mix well. Arrange salmon rolls and dipping sauce on serving
platter; garnish with reserved oranges.
Makes 8 appetizer or 4 luncheon size servings.
This recipe was one of six winners of the "LUV SAMN SO MUCH" recipe
contest.
From the Alaska Seafood Marketing Institute.
- - - - - - - - - - - - - - - - - -
Per serving: 73 Calories; 4g Fat (46% calories from fat); 4g Protein; 7g
Carbohydrate; 0mg Cholesterol; 647mg Sodium
Contributor: Lisa Hill of New York City, New York
Preparation Time: 0:00
[Home] Oriental Saloon Stew [Home]
Title: Oriental Saloon Stew
Yield: 1 Serving
Ingredients
2 1/2 lb lean beef stew meat; cubed,
-up to 3
2 tb unbleached all-purpose flour
1 tablespoonb sweet paprika
4 ts ground red chile or chile
-powder; divided
2 ts salt
3 tb vegetable oil
2 yellow onions; peeled and
-sliced
1 cl garlic; peeled and minced
1 cn tomatoes; with liquid (20 -
-ounce)
1 tb ground cinnamon
1/2 ts ground cloves
1/4 ts ground cumin
1/4 ts crushed red pepper; up to
-3/4
4 potatoes; peeled and cubed
4 carrots; peeled and cut in -
- 1.5 l
Instructions
Pat the beef cubes dry with paper towels. In a large bowl, combine the
flour, paprika, one teaspoon of the ground chile, and the salt. Add the
beef cubes and toss to coat with the seasoned flour.
Heat the oil in a large Dutch oven over medium-high heat. Add the beef
cubes in batches and brown on all sides for 6 to 8 minutes. Add the
onions and garlic and cook over medium-low heat for 2 to 3 minutes,
until softened. Add the tomatoes, remaining 3 teaspoons of ground
chile, cinnamon, cloves, cumin and crushed red pepper. Reduce the heat
to low. Cover and simmer for 2 hours.
Add the potatoes and carrots and simmer an additional 30 to 40 minutes,
until the beef and vegetables are tender.
Source: Adapted from the Oriental Saloon, Tombstone, Ariz., circa 1880
as reprinted in "Spirit of the West."
I got it from http://www.timesunion.com/food/ Printed in Albany Times
Union, Dec 21, 1998
Busted by RisaG 8/3/99
- - - - - - - - - - - - - - - - - -
Contributor: Oriental Saloon, Tombstone, AZ
[Home] Oriental Salsa (Dj Pc) [Home]
Title: Oriental Salsa (Dj/Pc)
Yield: 1
Ingredients
4 lg vine ripened tomatoes;
-(diced )
1 tb sesame seed oil
1 tb extra virgin olive oil
1 chopped thai chili pepper
2 tb chopped fresh cilantro
1 tb chopped scallions
2 tb chopped red onions
1 tb oyster sauce
1/2 tb dark soy sauce
Instructions
Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9346 Mix all ingredients
together. Season to taste with salt and pepper. Chill 1/2 hour before
serving. Yield: 4 servings
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Title: Oriental Salsa
Yield: 4 Servings
Ingredients
4 lg vine ripened tomatoes
-(diced)
1 tb sesame seed oil
1 tb extra virgin olive oil
1 chopped thai chili pepper
2 tb chopped fresh cilantro
1 tb chopped scallions
2 tb chopped red onions
1 tb oyster sauce
1/2 tb dark soy sauce
Instructions
Mix all ingredients together. Season to taste with salt and pepper.
Chill 1/2 hour before serving. Yield: 4 servings Recipe by: EF DU
JOUR PHILIPPE CHIN SHOW #DJ9346
From: "Ed Bauman"
Date: Mon, 3 Mar 97 21:42:05 UT
Title: Oriental Sauce
Yield: 0 Servings
Ingredients
2 tb cornstarch mixed with 1/4
-cup cold
1 c chicken stock
1 tb vegetable oil
1 tb dry sherry
1 ts sugar
1 tb soy sauce
1 tb oyster sauce
1/2 ts sesame oil
salt to taste
Instructions
Cook ingredients over medium heat for several minutes, stirring constantly,
until mixture thickens. Pour over cooked chicken breasts.
Yield:
"1 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 207 Calories (kcal); 16g Total Fat; (79% calories from fat);
2g
Protein; 7g Carbohydrate; 0mg Cholesterol; 3287mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3
Fat;
1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Contributor: The 50 Best Chicken Recipes Cookbook
Preparation Time: 0:00
[Home] Oriental Sausage & Rice Casserole [Home]
Title: Oriental Sausage & Rice Casserole
Yield: 6 Servings
Ingredients
1 lb bulk pork sausage
1 md chopped bell pepper
4 oz can sliced mushrooms
2 tb soy sauce
1 md chopped onion
6 oz pkg rice
8 oz can sliced water chestnuts
3 c chicken broth or 3 cup water
- and 2; tablespoon chicken
1 bouillon may be used
Instructions
Crumble sausage into 2 quart casserole. Add onion, bell pepper, and
drained mushrooms. Cover and microwave on high for 5-7 minutes
stirring once. Drain on paper towel, set aside. Combine soy sauce,
rice, drained chestnuts, and chicken broth. COver and microwave on
high for 6-7 minutes. Stir. Then cover and microwave on medium, 50
percent power, for 30-35 minutes. Stir in sausage mix, cover and
microwave on medium 15-20 minutes until rice is tender and dry.
[Home] Oriental Sausage And Rice Casserole [Home]
Title: Oriental Sausage And Rice Casserole
Yield: 6 Servings
Ingredients
1 lb bulk pork sausage
1 md chopped bell pepper
4 oz can sliced mushrooms
2 tb soy sauce
1 md chopped onion
6 oz pkg rice
8 oz can sliced water chestnuts
3 c chicken broth or 3 cup water
- and 2; tablespoon chicken
1 bouillon may be used
Instructions
Crumble sausage into 2 quart casserole. Add onion, bell pepper, and drained
mushrooms. Cover and microwave on high for 5-7 minutes stirring once. Drain
on paper towel, set aside. Combine soy sauce, rice, drained chestnuts, and
chicken broth. COver and microwave on high for 6-7 minutes. Stir. Then
cover and microwave on medium, 50 percent power, for 30-35 minutes. Stir in
sausage mix, cover and microwave on medium 15-20 minutes until rice is
tender and dry.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Oriental Sausage [Home]
Title: Oriental Sausage
Yield: 12 Servings
Ingredients
2 lb turkey ground; r-t-c
1/4 c waterchestnuts; finely
-chopped
3 tb shiitake mushrooms; sliced
3 tb rice wine vinegar
2 tb sesame oil
2 tb soy sauce
1 1/2 tb nonfat dry milk powder
1 tb white sesame seed
2 ts salt
1 1/2 ts black sesame seed
3/4 ts ginger root; freshly grated
1 1/2 cloves garlic; finely
-chopped
1/2 green onion; finely chopped
Instructions
Mix all ingredients until combined. Portion into twelve 3 oz. patties.
Place on lightly oiled baking sheet. Bake at 350 degrees about 15 minutes.
(Internal temp. 165F)
Calories 144 Fat 7.7g (48.8% from fat) Protein 15.7g Carbohydrate 2.5g
Sodium 538g
Recipe by: Rest. & Institutions Apr 98, Culinary Student Sarah
Posted to MC-Recipe Digest by John Pellegrino on
Apr 23, 1998
[Home] Oriental Savoy Salad [Home]
Title: Oriental Savoy Salad
Yield: 4 Servings
Ingredients
2 tb rice wine vinegar
1 1/2 tb soy sauce
1/4 ts tabasco sauce
1 ts sugar
2 cloves garlic -- peeled,
1 crushed
1 tb oyster sauce
1/2 lb savoy cabbage*
1/2 c carrot strips -- julienned
Instructions
Combine the dressing ingredients in a plastic bag large enough to hold the
cabbage. Add the cabbage, toss it with the dressing, and allow the mixture
to macerate for at least 2 hours. Transfer the salad and dressing to a
serving bowl, sprinkle with the carrot and serve. Nutritional analysis per
serving: calories 34; protein 2 gm; carbohydrates 7 gm; fat 0.1 gm;
saturated fat 0 gm; cholesterol 0 mg; sodium 585 mg.
Recipe By : Jacques Pepin, Today's Gourmet II
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
[Home] Oriental Scallop Salad [Home]
Title: Oriental Scallop Salad
Yield: 6 Servings
Ingredients
1 c olive oil
2 tb soy sauce
3 tb red wine vinegar
1/4 ts tabasco sauce
1 ts dijon mustard
1/4 ts ginger
3 c cooked white rice; cooled
-*or*
3 c cooked clear noodles; cooled
8 oz mushrooms; sliced
4 oz water chestnuts; thinly
-sliced
4 oz red bell pepper; chopped
-finely
1 lb blanched sea scallops;
-thickly sliced
1 tb fresh parsley; chopped
1 tb fresh chives; chopped
Instructions
1. If scallops are thicker than 3/4 inch, slice in half.
2. Blanche scallops in boiling water for 3-4 minutes or until firm and cool
immediately.
3. Prepare a dressing with the oil, vinegar, tabasco, mustard, and ginger.
4. Set aside the parsley and chives.
5. Combine the remaining ingredients carefully so that the scallops do not
become shredded, then mix with the dressing.
6. Garnish with parsley and chives.
7. Serve chilled.
Suggested Wine: Warm Saki
NOTES : In selecting scallops always check the ammount of liquid, fresh
scallops have very little liquid.
Recipe by: Red Lobster
Posted to recipelu-digest by "Valerie Whittle" on Feb
17, 1998
[Home] Oriental Shark Steak [Home]
Title: Oriental Shark Steak
Yield: 4 Servings
Ingredients
1 1/2 lb shark steak, cut 3/4-inch to
- 1-inch; thick
1/4 c soy sauce
1 tb sesame oil
1 tb olive oil
2 tb lemon juice
1/4 ts ground ginger
1 clove garlic, minced
1 ts prepared mustard
1/2 ts sugar
Instructions
Combine all ingredients except shark steaks in shallow baking dish.
Marinate steaks about 1 hour, turning occasionally. Pour off excess
marinade and reserve.
Broil shark steaks about 4 or 5 minutes on each side, brushing with
reserved marinade when turning. Makes 4 generous servings.
From newspaper clipping, source unknown.
Typed for you by Joan MacDiarmid.
[Home] Oriental Shish Kabobs [Home]
Title: Oriental Shish Kabobs
Yield: 4 Servings
Ingredients
2 lb chuck roast
5 cloves garlic
1/2 ts accent
1/4 ts black pepper
2 tb brown sugar
3 tb sesame oil
1 tb crushed dry parsley
1/4 c water
1/4 c soy sauce
2 green onions
Instructions
Cut roast into 1-inch cubes. Dice green onions in 1/4-inch pieces. Crush
garlic cloves & mix all ingredients together, adding meat cubes last.
Marinate 2-3 hours. Put meat cubes on skewers & cook over hot fire in a
charcoal grill.
MRS JUM MAREK
From the , Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Oriental Short Rib Barbecue [Home]
Title: Oriental Short Rib Barbecue
Yield: 1 Servings
Ingredients
2/3 c green onions, thinly sliced
1 1/2 tb toasted sesame seeds,
-crushed
1 c each soy sauce and water
1 tb each minced garlic and
-grated fresh; ginger
1/4 c dark roasted sesame oil
2 1/2 tb brown sugar, packed
1/2 ts red pepper, ground
1/8 ts red pepper pods, crushed
4 ibs beef short ribs, * well
- trimme; d
Instructions
Combine green onions, soy sauce, water, sesame oil, brown sugar,
sesame seeds, garlic, ginger, red pepper and red pepper pods. Place
short ribs in a plastic bag; add marinade, turning to coat. Close bag
securely, and marinate in refrigerator 4-6 hours (or overnight, if
desired), turning occasionally. Remove ribs from marinade; reserve
marinade. Place ribs on grid over medium coals, cover. Grill 10-12
minutes, turning once and brushing with marinade before serving.
Makes 12 servings.
*Short ribs can be ordered from retailers. They are cut 3/8- to 1/2
inch thick. Each has three cross-cut rib bones.
From the files of Al Rice, North Pole Alaska. Feb 1994
[Home] Oriental Short Rib Barbeque-Uldrich [Home]
Title: Oriental Short Rib Barbeque-Uldrich
Yield: 6 Servings
Ingredients
4 lb beef short ribs; *
2/3 c green onions; thinly sliced
1/2 c soy sauce
1/2 c water
1/4 c dark-roasted sesame oil
2 1/2 tb brown sugar; packed
1 1/2 tb sesame seeds; toasted,
-crushed
1 ts garlic; crushed
1 tb fresh ginger; grated
1/2 ts ground red pepper
1/8 ts fresh ground szechuan pepper
1 fresh mild red chili peppers
1 green onions
1 radish rose
Instructions
* Trim the beef short ribs and cut no more than 3/8 to 1/2" thick.
NOTE FROM JOHN ULDRICH: "This is a Blue Ribbon Winner created by a
friend and cook-off competitor--John Michels. He won the outdoor
division and Grand Champion award with this dish in the 1988 National
Beef Cook-off -- a $15,000 entry!" Combine sliced green onions, soy
sauce, water, sesame oil, brown sugar, sesame seeds, garlic, ginger,
red pepper and Szechuan peppercorns. Place beef short ribs and
marinade in plastic bag or utility dish, turning to coat. Close bag
securely or cover dish and marinate in refrigerator 4 to 6 hours,
turning occasionally.
Remove ribs from marinade; reserve marinade. Place ribs on grill over
medium coals. Broil 5 to 6 minutes. Turn ribs over; brush or spoon on
marinade. Cover and continue cooking 5 to 6 minutes or until desired
degree of doneness. Place ribs on platter; garnish with chili
peppers, green onions and radish rose.
From: Blue Ribbon BBQ by John Uldrich.
[Home] Oriental Shrimp And Scallions [Home]
Title: Oriental Shrimp And Scallions
Yield: 2 Servings
Ingredients
1 ts peanut oil
7 oz shrimp, lg, shelled and
-deveined
1 c scallions; cut into 3'
-pieces
1/4 c chicken broth
2 ts hoisin sauce
1/2 ts cornstarch
1 radish for garnish
Instructions
In 10-inch non-stick skillet heat oil, add shrimp and cook over high
heat stirring frequently, until shrimp begin to turn pink, about 2
minutes. Add scallions and cook, stirring frequently, until tender,
about 2 minutes. Using a wire whisk, in a small mixing bowl combine
remaining ingredients, whisking to dissolve cornstarch. Stir into
shrimp mixture and cook strring constantly, until mixture thickens,
about 1 minute. Garnish with radish. Per serving: 151 cal, 22g prot,
4g carbo
Source: Belve (cf 255) Formatted: 4-3-95
[Home] Oriental Shrimp Salad [Home]
Title: Oriental Shrimp Salad
Yield: 4 Servings
Ingredients
4 1/2 c water
1 1/2 lb unpeeled medium-size fresh
-shrimp
1 c fresh bean sprouts
1 cn sliced water chestnuts,
-drained (8; -oz.)
1/4 c green onions
1/4 c chopped celery
3/4 c mayonnaise or salad dressing
1 tb lemon juice
1 tb soy sauce
1/4 ts ground ginger
1 c chow mein noodles, divided
1 lettuce leaves
Instructions
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until
shrimp turn pink. Drain well; rinse with cold water. Chill. Peel,
devein, and chop shrimp.
Combine shrimp, bean sprouts, water chestnuts, green onions, and
celery in a bowl. Combine mayonnaise and next 3 ingredients; stir
well. Add mayonnaise mixture to shrimp mixture, tossing gently. Cover
and chill.
Just before serving, stir in 3/4 cup noodles. Spoon onto individual
lettuce-lined plates, and sprinkle with remaining 1/4 cup noodles.
[Home] Oriental Shrimp Soup (Thu'S Wonderful Soup) [Home]
Title: Oriental Shrimp Soup (Thu'S Wonderful Soup)
Yield: 1 Servings
Ingredients
1 1/2 ts salt
1 ts cayenne
1 ts onion powder
1 ts ground ancho chilies
3/4 ts garlic powder
1/2 ts white pepper
3/4 ts black pepper
Instructions
------------------------------------REST------------------------------------
1 sauteing liquid; (original
-was 2 tb butter
2 c mushrooms; sliced
1 stalk lemon grass; cut
-diagonally
2 ts fresh garlic; finely chopped
2 ts serrano peppers; finely
-chopped
4 tb lemon juice
2 tb lime juice
3 tb fish sauce; *
4 c nonfat chicken broth
1/2 lb shrimp; peeled
1 tb fresh parsley; chopped
* You may use commercially prepared fish sauce, or see the recipe.
Saute the mushrooms, lemon grass, garlic, serranos, and the seasoning mix
in whatever liquid you choose. Cook, stirring frequently, and when the
mixture starts to stick, add the juices and the fish sauce. Cook for 5
minutes over high heat until the liquid barely covers the bottom of the
pan. Add the chicken stock, cover and bring to a full boil. Add the shrimp
and parsley, return to a full, rolling boil, and remove from the heat.
Recipe by: Fiery Foods that I Love, Paul Prudhomme
Posted to EAT-LF Digest by "Ellen C." on Feb 10, 1998
Title: Oriental Shrimp
Yield: 4 Servings
Ingredients
1 lb large shrimp or prawns
2 tb oil
2 tb ketchup
2 tb worchestershire sauce
1 ts sugar
2 ts soy sauce
2 ts sherry
1/4 ts sesame seed oil
6 dr tabasco
Instructions
Clean and peel shrimp, leaving end of tail intact if you wish, and
remove vein. Wash and pat dry. Stir fry shrimp in hot oil until
cooked--about 3 -4 minutes. Remove shrimp; drain oil from wok. Add
remaining ingredients to wok; heat to boiling; return shimp to wok;
cover and cook for 30 seconds.
Converted to Meal Master by Joe Sibley.
[Home] Oriental Slaw Source Robin Webb'S A Pinch Of Thyme [Home]
Title: Oriental Slaw Source: Robin Webb'S "A Pinch Of Thyme"
Yield: 1 Servings
Ingredients
1/3 c rice vinegar or mirin
2 ts honey
2 tb tamari soy sauce
1 ts finely chopped ginger root
1/2 ts cayenne pepper
2 tb sesame oil
2 c shredded carrots
2 c shredded cabbage
Instructions
Here's a tasty recipe for "Oriental Slaw". It's not especially hot,
but can be made hot by upping the amount of cayenne pepper used. It's
quite tasty, is extremely healthy, and is very low in fat.
In blender, combine all ingredients except carrots and cabbage. In a
large bowl, mix cabbage and carrots, pour dressing over and toss
well. Makes 6 servings.
NOTE: The dressing made for this salad can also be used as a normal
green salad dressing or as a marinade for chicken, fish, or
vegetables.
If you want more heat, up the cayenne!
Julie A. Lobdell JLobdell@DOC.GOV From the Chile-Heads Recipe
Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
Title: Oriental Slaw
Yield: 1 Servings
Ingredients
4 green onions (up to 5)
1 pk (1-2 lb) slaw mix or
-shredded cabba; ge and carr
8 tb sunflower seeds
1 c sliced almonds; i usually
-only use 1/2 cu
3 pk ramen noodles; any flavor
-because you do
----------------------------DRESSING----------------------------------
4 tb sugar
1/2 c oil
1 ts each salt
1/2 ts pepper
6 tb vinegar
Instructions
Mix the dressing ingredients, shaking or whisking to blend. Pour over the
slaw mix and onions. Add the ramen noodles and nuts just before serving.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by BLAdams96@aol.com
on Apr 4, 1997
[Home] Oriental Smoked Chicken [Home]
Title: Oriental Smoked Chicken
Yield: 1 Servings
Ingredients
1 fryer (4 pound)
6 tb soy sauce
2 tb raisin sauce
2 tb white wine
1 green onion, minced
1 ts brown sugar
1 ts minced ginger
1 ts salt
1 ts liquid smoke
Instructions
Marinate chicken overnight in the listed ingredients. To bake, place
chicken in cooking bag with some of the marinade. Puncture bag and bake at
350 degrees until leg moves freely when tested. Posted to Recipe Archive -
23 Mar 97 by ted by: ajewell@sound.net on Mar 23, 9
Title: Oriental Soup
Yield: 4 Servings
Ingredients
1 cn cream of mushroom soup
4 c water
2 pk ramen noodles w/oriental
1 flavor
Instructions
In 3-quart pan, bring soup and water to a boil. Add noodles and cook
3 minutes. Stir in contents of flavor packet. Note: Cream of chicken
or celery soup may be substituted.
[Home] Oriental Spaghetti Squash [Home]
Title: Oriental Spaghetti Squash
Yield: 6 Servings
Ingredients
1 spaghetti squash (3 to 3 1/2
- lb)
2 tb olive oil
1 garlic clove; minced
3 tb scallions; chopped
1 c broccoli florets
1 md carrot; sliced
3 tb soy sauce or tamari, low-
-sodium
1 cayenne pepper to taste
1/4 c vegetable broth
Instructions
Preheat oven to 375 degrees.
Cut spaghetti squash in half lengthwise and remove seeds.
Place squash, cut side down, in a large baking dish and add water to
a depth of 1/2".
Bake 45 to 60 minutes or until shell is tender and inside of squash
is very soft. Remove from oven.
Scrape inside of squash with a fork to remove spaghetti-like flesh.
Set aside and reserve shells.
In a wok or large skillet, heat oil and saute garlic and scallions.
Add broccoli, carrot and water chestnuts and stir fry until
tender-crisp.
Add soy sauce and cayenne pepper and stir to combine.
Gently stir in squash and vegetable broth and heat through.
Transfer squash mixture to shells and serve.
Per serving: 115 cal; 3 g prot; 79 mg sod; 16 g carb;
6 g fat; 0 mg chol;
50 mg calcium
Vegetarian Gourmet, Autumn 92/MM by DEEANNE
[Home] Oriental Spaghetti W Cucumber And Spicy Pe [Home]
Title: Oriental Spaghetti W/Cucumber And Spicy Pe
Yield: 2 Servings
Ingredients
1/4 c smooth peanut butter
1 tb soy sauce
1 tb fresh lemon juice
1 clove (small) garlic; minced
1/4 ts dried hot pepper flakes; or
-to taste
1/4 ts sugar
1/4 c hot water
6 oz spaghetti
1 cucumber; peeled, halved,
-seeded; c
1/3 c thinly sliced scallion
1 salt and pepper; to taste
Instructions
Date: Mon, 12 Feb 1996 10:08:48 +0100
From: Sykes.Kaye@uniface.nl (Kaye Sykes)
Recipe By: Brenda Pittsley
Use a blender to mix peanut butter soy sauce, lemon juice, garlic, pepper
flakes, sugar and water until the sauce is smooth. In a kettle of boiling
salted water, boil the spaghetti until it is just tender. Drain and rinse
briefly under cold water. Drain well, transfer to a bowl. Toss with the
sauce, cuke, and scallions. S&P to taste. Serve the pasta at room
temperature.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Oriental Spaghetti With Cucumber And Spicy Peanut Sauce [Home]
Title: Oriental Spaghetti With Cucumber And Spicy Peanut Sauce
Yield: 1
Ingredients
1/4 c smooth peanut butter
1 tb soy sauce
1 tb fresh lemon juice
1 sm garlic clove; minced
1/4 ts dried hot pepper flakes; or
-to taste
1/4 ts sugar
6 oz spaghetti
1 cucumber; peeled, seeded,
-and
1 ; cut diagonally into
1 ; 1/8-inch slices
1/3 c thinly sliced scallion
Instructions
In a blender blend the peanut butter, the soy sauce, the lemon juice, the
garlic, the red hot pepper flakes, the sugar, and 1/4 cup hot water until
the sauce is smooth. In a kettle of boiling salted water boil the
spaghetti until it is just tender, drain it in a colander, and rinse it
briefly under cold water. Drain the spaghetti well, transfer it to a
bowl, and toss it with the sauce, the cucumber, the scallion, and salt and
pepper to taste. Serve the pasta at room temperature.
Serves 2.
Gourmet January 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Oriental Spaghetti [Home]
Title: Oriental Spaghetti
Yield: 5 Servings
Ingredients
1 lb thin spaghetti
2 tb roasted sesame oil
4 tb soy sauce or tamari
1 c snow peas
2 cucumbers; peeled, seeded, -
- and cut
3/4 c thinly sliced green onions
3 tb chopped fresh parsley
2 tb red wine vinegar
1 ts dry mustard
1 ts hot chili oil
Instructions
Cook the spaghetti according to the package directions and drain.
Combine 1 tablespoon of the sesame oil with 2 tablespoons of the soy
sauce. Toss warm spaghetti with this mixture and set aside.
Steam the snow peas for 2 minutes. Drain and cool under cold water.
Combine the snow peas, cucumber strips, green onions, and parsley.
Stir together the remaining sesame oil, soy sauce, vinegar, mustard,
and chili oil. Toss this sauce with the vegetables. Then toss the
vegetable mixture with the spaghetti mixture. Serve cold.
Preparation time: 30 minutes
Serves 4 to 6
* Source: the Physicians Committee for Responsible Medicine *
Reprinted with permission in "The Compassionate Cook" * by Ingrid
Newkirk and PETA * Typed for you by Karen Mintzias
[Home] Oriental Spare Ribs [Home]
Title: Oriental Spare Ribs
Yield: 1 Servings
Ingredients
4 lb spare ribs
1/2 c soy sauce
1/4 c honey
1 ts dry mustard
1 clove garlic
Instructions
Cook in a heavy skillet with lid, REAL SLOW on top of the stove for 2
hours. Do not let it boil, turn the ribs occasionally. You can use an
electric skillet, but check it frequently to keep it at a simmer. Posted to
Recipe Archive - 23 Mar 97 by ted by: ajewell@sound.net on Mar 23, 9
[Home] Oriental Speckled Rice Salad [Home]
Title: Oriental Speckled Rice Salad
Yield: 4 Servings
Ingredients
1/3 c wild rice
1/3 c brown rice
1 1/2 c water
3 tb teriyaki sauce
2 tb rice wine vinegar
2 ts toasted sesame oil
2 ts honey
1/4 ts crushed red pepper
1/3 c shredded carrot
1 pk frozen pea pods(6oz); thawed
- drained and halved
1/2 c peanuts; coarsely chopped
Instructions
Place wild rice in a colander and rinse under cold water. In a medium
saucepan bring wild rice, brown rice, and water to a boil; reduce
heat. Cover and simmer for 45 to 50 minutes or till water is absorbed
and rice is tender. Remove from heat. For dressing, in a screw-top
jar combine teriyaki sauce, rice wine vinegar, sesame oil, honey, and
crushed red pepper. Cover and shake the dressing well. Transfer the
rice mixture to a bowl. Stir in shredded carrot. Pour the dressing
mixture over the rice mixture, tossing to coat. Cover and chill for 2
to 24 hours. Before serving, toss the rice mixture with the pea pods
and peanuts.
Per serving: 277 cal; 10g pro, 35g carb, 12g fat
Source: Cooking for Today, Vegetarian Recipes Better Homes and Gardens
format by Lisa Crawford
[Home] Oriental Spice (Saltless Seasoning) [Home]
Title: Oriental Spice (Saltless Seasoning)
Yield: 1 Servings
Ingredients
1/2 ts thyme
1/4 ts onion pwdr.
1/2 ts garlic pwdr.
1/2 ts celery seed
1/2 ts marjoram
1/4 ts dill weed
1/2 ts curry pwdr.
3 ts hungarian paprika
Instructions
Crush all ingreds. to a smooth consistency; blending well. Keep in
tightly sealed containers and make only in small amounts. Good for
baked potatoes, hamburger patties, etc.
[Home] Oriental Spice For Stir-Fry [Home]
Title: Oriental Spice For Stir-Fry
Yield: 1 Servings
Ingredients
1 ts fresh grated lemon peel
1/4 ts fennel seed, crushed
1/4 ts ground cloves
1/4 ts anise seed, crushed
1/4 ts ground cinnamon
1/4 ts ground ginger
Instructions
Combine all ingredients. Refrigerate in covered container. To use,
sprinkle as desired over poultry or meat stir-fry dishes. Makes about
2 teaspoons. NOTE: About 1 mg sodium per 1/2 teaspoon. About 2
calories per 1/2 teaspoon.
[Home] Oriental Spice Mixture [Home]
Title: Oriental Spice Mixture
Yield: 1 Servings
Ingredients
--------------------------INGREDIENTS---------------------------------
3/4 ts turmeric
2 ts paprika
1 1/2 c sugar
1 a few grains dry mustard
2 ts salt
--------------------------PREPARATION---------------------------------
Instructions
Mix all ingredients and shake well. Makes 1 1/2 cups. Source:
Cookbook USA
Submitted By PAT PATE On SUN, 9 OCT 1994 223021
~0500 (CDT)
[Home] Oriental Spicy Orange Beef [Home]
Title: Oriental Spicy Orange Beef
Yield: 4 Servings
Ingredients
1 lb beef flank or round steak
2 tb corn oil
1/4 c slivered orange peel
1 cl minced garlic
1/2 ts ground ginger
2 tb corn starch
1 c cool beef broth
1/4 c soy sauce
1/4 c dry sherry
1/4 c orange marmalade
1/2 ts crushed dried red pepper
Instructions
In Wok medium heat oil: Add meat 1/3 at a time.Stir fry 3 minutes or
until browned. Return all beef to Wok. Add: peel, garlic and ginger.
Stir fry 1 minute. Stir together: corn starch, beef broth, soy sauce,
sherry, marmalade and pepper. Stir into beef. Stirring constantly,
bring to boil over medium heat. Boil 1 minute. Serve over rice.
Serves 4.
[Home] Oriental Spicy Slaw [Home]
Title: Oriental Spicy Slaw
Yield: 1 Servings
Ingredients
1/4 c sugar
1/4 c rice or cider vinegar
2 ts each salt & pepper
3/4 c vegetal oil
1/4 c dark oriental sesame oil
1 * hot chili oil to taste *
2 1/4 lb green cabbage, shredded
1 fine
1 1/3 c chopped green onions
3 packs (3oz ea) chicken
1 flavored oriental noodles
1 with seasoning packet
1 c toasted slivered almonds
1/4 c toasted sesame seeds
Instructions
To make dressing: Put sugar, vinegar, salt & pepper in large bowl &
whisk until sugar dissolves. Whisk in oils until well blended. Add
cabbage & green onions. Toss to mix. Cover & refrigerate overnight
(mixture will wilt & decrease in volume). About 4 hours before
serving, crumble uncooked noodles over cabbage mixture. Sprinkle with
seasoning packets & toss to mix well. Cover & refrigerate. Noodles
will soften as they absorb moisture. Just before serving add almonds
& sesame seeds & toss to mix.
* Look for hot chili oil in the Oriental food section of market. *
Dressing:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
[Home] Oriental Spicy Wings [Home]
Title: Oriental Spicy Wings
Yield: 1 Servings
Ingredients
1/2 tb black pepper
2 tb water
1 tb sesame seeds; toasted
1 tb s & b; red label
1/2 c sugar
1/2 c soy sauce
1/2 whole garlic
1 bag wing drumettes
Instructions
Dip wings in flour (NO seasoning). Place in hot oil (done when rise to the
top and brown). Drain on paper towel. Dip once in sauce
NOTES : Save sauce for reuse. Add to it whenever used.
Recipe by: Paula Henderson/Diane Mingo (Kadena AB)
Posted to recipelu-digest Volume 01 Number 255 by Jill Winter
on Nov 14, 1997
Title: Oriental Steak
Yield: 1
Ingredients
1 1/2 lb flank steak
2 tb soy sauce
1 tb honey
1 tb rice wine vinegar
1 ts ground ginger
1 clove garlic; minced
2 green onions; sliced
1 tb sherry
1/3 c vegetable oil
Instructions
Place meat in shallow glass baking dish. Combine remaining ingredients
and whisk together. Pour over meat and marinate in refrigerator
overnight. Turn occasionally. Remove meat from marinade and broil or
grill to desired doneness (about 7 minutes on each side for rare.) Tip: A
commercial horseradish sauce may be served with this.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Oriental Steamed Bun [Home]
Title: Oriental Steamed Bun
Yield: 0 Servings
Ingredients
225 ml water
1 packet yeast
1 Tbls sugar
1/2 ts salt
400 g flour
1 ts white vinegar
upto 2 Tbls liquid or solid
-oil
50 g sugar
Instructions
1. Line steamer tray (this can be a bamboo steamer, or even a folding
vegetable steamer) with fresh greens to prevent sticking. Bring water to a
boil. Pull out a roundish lump of dough, and without pressing all the air
out of it, push your thumb into it to form a cup. For a lump the size of a
small egg, fill with about a teaspoon of filling. Pull the edges together
and pinch, sealing securely.
2. Place in steamer, allowing 1 cm between dumplings for expansion, more
if they are larger. Cover and steam for 5-10 min. (depending on size), or
until the dough becomes "bready" and a smooth skin has formed. Remove to a
plate or bowl to keep warm.
1. Measure the ground spices into a small bowl or plate.
2. Mix the stock, soy sauce, and cornstarch in another small bowl.
3. Stir-fry garlic and onions until soft, 1-2 minutes. Add the crunchy
vegetables and stir-fry 1 minute. Add the tofu, stir until it warms. Push
out of the way and add ginger, stir frying until it becomes fragrant.
4. Add the spices, then quickly stir the cornstarch mixture until it has
no lumps and add to pan. Cook until the liquid thickens and glazes. Remove
from heat.
1. Add the yeast to the cup of warm (not over 70 oC) water, and let sit
for 5-15 minutes, until it starts to foam (if it doesn't foam, the yeast is
a dud).
2. Add sugar, salt, vinegar and oil (if used). Stir in 250 g flour until
well mixed and a very soft, sticky dough is formed. Gradually add more
flour until the dough can be handled, then turn out onto lightly floured
surface and knead in remaining flour, up to a total of 400 - 430 g as
needed. Knead dough 10 minutes or until it is very elastic, and has a
smooth surface. Can be made in a food processor or mixer with dough hook.
Follow product instructions.
3. Place in oiled bowl, oil top or place in a humid place to rise, covered
1 - 1.5 hours. If desired, punch down and let rise additional 1 hour until
doubled again; this will improve the bread texture. .SH "Pressed Tofu"
Tofu can be pressed to make it firmer and remove excess water. If you can't
get "extra firm" tofu, or if the tofu has been soaking up water for a
month, you might want to do this. I cut the pound tofu block in half
horizontally, making two short planks. This is convenient for storing half
in water, and for pressing the other half. Take the half pound of tofu,
heat in microwave until it is very hot and soft and steamy, about 2.5 min.
Place the plank on an upside-down plate in bottom of the sink. Place
another plate on top, and weight with a pot of water or other weight, 1-2
kg until the tofu is cool. It will be firmer and chewier, and can be
crumbled or cut into dice for later use.
Author's Notes:
Here is a recipe my husband and I concocted from a couple of other recipes.
The filling and ingredients for Chinese yeast dough are adapted from
"Oriental APPETIZERS & LIGHT MEALS" by Susan Fuller Slack, HPBooks;
according to her, the filling is Malaysian style. It originally called for
PORK, but we substituted tofu, and found the result to be delicious. I
think the filling is almost infinitely variable. The tofu is important for
texture, but the vegetables could be decreased or increased, if the spices
were varied accordingly. Filling made from tofu, pressed, and 1/2 cup
vegetables.(see recipe) 1 loaf's worth of soft bread dough, more than
doubled (see recipe)
I found the filling a little on the salty side, and I think I would leave
out some or all of the white salt. I left out the 5-spice powder, not
having any, and didn't notice the lack. Don't overfill or overstretch the
dough; it will rip. This is a great finger food, and is good cold for
lunch, too.
Difficulty : complicated.
Precision : measure ingredients.
- - - - - - - - - - - - - - - - - -
Contributor: Renee P. Mattie mattie@sun0.chem.upenn.edu
Preparation Time: 0:00
[Home] Oriental Steamed Fish [Home]
Title: Oriental Steamed Fish
Yield: 6 Servings
Ingredients
4 white fish steaks, about 3/4
- thick
1 tb slivered fresh ginger root
1/4 c orange juice
2 tb soy sauce
1 1/2 ts distilled white vinegar
1/2 ts brown sugar
1 ts sesame oil
2 green onions and tops,
-minced
Instructions
Place fish, in single layer, on oiled rack of bamboo steamer; sprinkle
ginger evenly over fish. Set rack in large pot or wok of boiling
water (do not allow water level to reach fish). Cover and steam 8 to
10 minutes, or until fish flakes easily when tested with fork.
Meanwhile, combine orange juice, soy sauce, vinegar and brown sugar
in small saucepan; bring to boil. Remove from heat; stir in sesame
oil. Arrange fish on serving platter; sprinkle green onions over
fish and pour sauce over all.
Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson -
Cooking Echo
[Home] Oriental Steamed Trout [Home]
Title: Oriental Steamed Trout
Yield: 4 Servings
Ingredients
1 tb chablis or other dry white
-wine
1 tb low-sodium soy sauce
1/2 ts dark sesame oil
2/3 c minced green onions
1 tb grated orange rind
1 ts peeled minced gingerroot
4 trout fillets, (4-ounce)
1 md unpeeled cucumber, sliced
Instructions
Combine wine, soy sauce, and oil, and set aside.
Combine green onions, orange rind, and gingerroot.
Line a vegetable steamer with aluminum foil. Arrange fish in steamer; top
fish with onion mixture. Place steamer over boiling water. Cover and steam
12 minutes or until fish flakes easily when tested with a fork. Yield: 4
servings (serving size: 3 ounces fish and cucumber slices).
Per serving: 141 Calories; 6g Fat (38% calories from fat); 17g Protein; 4g
Carbohydrate; 46mg Cholesterol; 166mg Sodium
NOTES : Place fish on a serving platter; drizzle with soy sauce mixture.
Arrange cucumber slices around fish, and serve immediately.
Recipe by: Cooking Light, Sept 1993, page 134
Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.
Title: Oriental Stew
Yield: 6 Servings
Ingredients
5 c vegetable stock
1 sm onion, thinly sliced *
2 cloves garlic, minced
1 tb minced gingeroot
1 1/2 tb soy sauce
3 stalks bok choy **
1 sweet red pepper, julienned
1 c broccoli florets
1 carrot, shredded
1 c sliced mushrooms (3 oz)
1/2 c peas
2 oz buckwheat noodles (1/2 cup)
1/2 lb firm tofu, cut in 1/2 cubes
1/4 c watercress leaves
Instructions
* or 2 scallions, chopped ** diagonally sliced, also shred leaves
GARNISH: blanched peapods, thin scallion slices, celery leaves,
toasted sesame seeds, finely shredded lettuce or watercress leaves,
Optional. Place 1/2 cup of the vegetable stock in a Dutch oven or 3
1/2 - 5 qt saucepan and bring to a boil. Add onion, garlic, and
gignger; simmer for 3 minutes. Stir in remaining stock and soy sauce.
Cover pot and bring to a gentle boil. Add remaining ingredients. Test
for doneness: noodles should be softened; vegetables should remain
crisp/tender. Timing - about 8 minutes. Top each serving with one of
the garnishes. VARIATIONS: - substitute 1 c cooked brown rice for the
buckwheat noodles - substitute or add other vegetables such as
chopped green peppers, chopped water chestnut, chopped jicama root,
shredded spinach, chopped celery, or bamboo shoots. ~ to shorten prep
time, use only 2 vegetables- onion and peas - for a "hotter" soup,
subst. 1/2-1 t dry crushed red pepper - stir in 1 t toasted Sesame
Oil or 1/2 t Chinese hot oil just before serving ~ for additional
protein and flavor, stir Egg Threads into soup just before serving
EGG THREADS: In a small skillet, heat a little margarine. When it
begins to bubble, add 1 egg beaten with a little cold water. Tilt the
pan so the yolk mixture coats it in a thin layer, the thinner the
better. When the egg is lightly cooked, turn it out onto a cutting
board. Slice it into very thin strips with a sharp knife. (makes
about 1/3 cup)
[Home] Oriental Stir Fry [Home]
Title: Oriental Stir Fry
Yield: 1 Servings
Ingredients
6 tb cornstarch
3/4 ts galric powder
2 1/4 ts intant beef boullion
-granules
3/4 ts onion powder
6 tb wine vinegar
6 tb water
1 1/2 ts grated fresh ginger
3/4 c soy sauce
3/4 c dark corn syrup
2 2/3 c water
Instructions
Makes about 5 cups
Combine cornstarch,garlic powder,bouillon granules,and onion powder. Use a
whisk to stir in vinegar, 6 tablespoons water and ginger until cornstarch
is dissolved. stir in soy sauce, corn syrup and 2 2/3 cups water.
Pour into a 5 cup container. Store in refrigerator and use withiin 4 weeks.
Stir well before using.
Posted to recipelu-digest Volume 01 Number 565 by Midian125
on Jan 20, 1998
[Home] Oriental Stir-Fried Chicken [Home]
Title: Oriental Stir-Fried Chicken
Yield: 4 Servings
Ingredients
1 oz dried Chinese black
-mushrooms; *see Note
1 c warm water; more if needed
1/2 c sliced almonds
1 md onion
4 celery stalks
1 head broccoli; about 1 pound
2 skinless boneless chicken
-breast; total weight about
6 tb vegetable oil
1 ts sesame oil
Marinade:
1/4 c soy sauce
1/4 c rice vinegar; or dry sherry
2 ts cornstarch
Instructions
Prepare the Vegetables and Almonds: Put the mushrooms in a bowl, cover
with the warm water, and let soak 30 minutes.
while the mushrooms are soaking, toast the almonds and prepare the
remaining vegetables. Heat the oven to 375§. Spread the almonds evenly on
the baking sheet and toast in the oven until lightly browned, 6-8 minutes.
Cut the onion lengthwise in half. Cut each half into 4 or 5 wedges. Trim
the ends from the celery stalks and cut the stalks crosswise, on the bias,
into 1/2-inch thick sliced. Cut off the broccoli heads, discarding the
stems. Cut the heads into very small florets. Drain the mushrooms,
reserving the liquid. Trim off any hard woody stems, them slice the
mushrooms. Strain the liquid through a strainer lined with paper towels to
remove any grit or sand.
Slice and Marinate the Chicken: Remove the tendon from each chicken breast
half. Separate the fillet from each breast half by lifting the end of the
fillet and pulling it toward you. With the chef's knife, cut the fillet
into thin strips. Holding your hand firmly on top of the breast, cut the
meat on the bias into very thin slices. You should get 10-15 slices from
each breast.
In a bowl, mix together the soy sauce, rice wine, and cornstarch, stirring
until the cornstarch is dissolved. Add the chicken and stir until coated.
Marinate about 15 minutes while you cook the vegetables.
Cook the Stir-Fry: Heat half of the vegetable oil in the wok. Add the
onion and celery and stir and toss over quite high heat until the
vegetables begin to soften 1-2 minutes. Add the broccoli and fry,
stirring and tossing constantly, until it begins to soften, 2-3 minutes.
Stir the mushrooms into the vegetables and cook, stirring and tossing,
about 2 minutes. If using fresh mushrooms, be sure to cook them until all
liquid has evaporated. Remove all the vegetables from the wok to a bowl
and set them aside in a warm place. Wipe the wok with paper towels. Add
the remaining vegetable oil to the wok and heat it.
Drain the chicken slices and strips, reserving the marinade liquid. Add
the chicken to the wok and cook over high heat, stirring and tossing, until
the chicken is no longer opaque, 2-3 minutes. Return the vegetables to
the wok and stir to mix with the chicken. Add 1/4 cup of the reserved
mushroom soaking liquid. Pour in the reserved marinade liquid and cook,
stirring 2 minutes. As the marinade liquid cooks, the cornstarch will
slightly thicken the sauce. Sprinkle the stir-fry with the sesame oil,
stir, and taste for seasoning, adding more soy sauce, rice wine, or sesame
oil to your taste.
Sprinkle the toasted almonds over the stir-fry and serve in individual bowl
over Chinese noodles.
Formatted by Lindell Martin 2/4/2000.
Source:
"Perfect Chicken Dishes, pages 66-69"
Copyright:
"Anne
Willan"
- - - - - - - - - - - - - - - - - - -
Per serving: 503 Calories (kcal); 33g Total Fat; (57% calories from fat);
37g Protein; 19g Carbohydrate; 68mg Cholesterol; 1186mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 6
Fat; 0 Other Carbohydrates
Serving Ideas : Serve over Chinese noodles or rice.
NOTES : Stir-frying invites endless variations -- the key is to use fresh
ingredients, finely cut to ensure quick, even cooking. Here chicken is
lightly marinated and untied with celery, Chinese mushrooms, and almonds.
The vegetables and chicken can be prepared up to 1 hour ahead, and the
almonds toasted a day in advance.
* If you cannot find dried Chinese mushrooms, 1/2 pound fresh mushrooms
cleaned and sliced, can be substituted.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Anne Willan
Preparation Time: 0:00
[Home] Oriental Stir-Fry [Home]
Title: Oriental Stir-Fry
Yield: 6 Servings
Ingredients
1 1/2 lb beef roast, lean (or steak)
1/2 lb mushrooms, fresh chopped &
-sliced
2 celery stalks - centers,
-diced (ma
1/4 md green pepper, diced
3 green onions, chopped (or 4)
1/2 lb bean sprouts
1/4 lb snow peas
1 lb fresh green beans
1 sm can bamboo shoots
1 c water chestnuts
1 beef bouillon cube (or 2) in
- 1 cup
1/4 c soy sauce (or more)
1 md carrot, sliced thinly
1 chow mein noodles
1 brown rice
Instructions
Into a large wok, saute beef in oil until browned. Add bouillon. Add
everything else except noodles and rice. Add some soy sauce. Stir well
often, keeping vegetables moving from bottom to top to sides. Keep covered
in between stirring. Cook the rice according to package directions. Serve
when vegetables are tender and still crispy. Do NOT overcook! Vegetables
should retain original colors and be crisp. Heap the meat and vegetable
mixture over rice or noodles or both. Top with soy sauce.
Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: =FE THE IMPROV BBS
=FE KOOK-NET Hub =FE (602) 991-4849
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Oriental Strudel [Home]
Title: Oriental Strudel
Yield: 1
Ingredients
15 ml waitrose sunflower oil;
-(1tbsp)
4 salad onions; finely sliced
1 cm; ( 1/2) piece fresh
1 ; root ginger, peeled
1 ; and grated
1 clove garlic; crushed
55 g mushrooms; finely sliced
-(2oz)
1 120 g pack batchelors
-beanfeast sav; oury
1 ; mince
30 ml waitrose dark soya sauce;
-(2tbsp)
60 ml waitrose amontillado sherry;
- (4tbsp)
30 ml sharwood's plum sauce;
-(2tbsp)
425 ml water; (15fl oz)
8 sheets cypressa filo pastry
55 g butter or margarine; melted
-(2oz)
Instructions
Heat the oil in a wok and gently fry the onions, ginger and garlic for 1-2
minutes. Add the mushrooms and continue to fry for a further 2-3 minutes.
Add the Beanfeast Savoury Mince, soya sauce, sherry, plum sauce and water.
Stir well and simmer gently, stirring occasionally for 15 minutes or
until all the liquid has been absorbed. Allow to cool.
Take four sheets of the filo pastry, brush with a little melted butter and
place on top of each other on a greased baking tray.
Spread half the mixture evenly over the pastry, leaving 5cm (2") space
around the edges. Fold the two short ends in, then lift over the sides to
enclose the filling. Turn over and brush with more melted butter. Make a
second strudel in the same way.
Place strudels in a preheated oven 190§C, 375§F, gas mark 5, for 30
minutes. Serve with egg noodles tossed in a little sesame oil, or a crisp
salad.
Converted by MC_Buster.
NOTES : Makes 2 strudels. Serves 4 - 6. This strudel combines the light
and crispy texture of filo pastry with an aromatic filling to
provide a delicious supper dish. For a special occasion you could
make individual filo `purses', using squares of pastry gathered at
the top and baked in the same way.
Converted by MM_Buster v2.0l.
[Home] Oriental Stuffed Chicken Rolls With Sweet-Sou [Home]
Title: Oriental Stuffed Chicken Rolls With Sweet-Sou
Yield: 5
Ingredients
5 lg chicken breasts; boneless
2 c buttermilk baking mix
1/3 c chopped green onions
2 tb oil
1 c minced shrimp
8 oz water chestnuts; drained and
Instructions
3/4 cup Bean sprouts -- rinsed and
3 tablespoons Soy sauce
1 tablespoon Instant chicken bouillon
2 tablespoons Cornstarch mixed with 1/4 -- cup water
2 Eggs -- slightly beaten with
water
Oil for deep-fat frying
Sweet-sour Apricot Sauce
1/4 cup Apricot preserves
1/2 cup Packed brown sugar
2 tablespoons Cider vinegar
2 tablespoons Soy sauce
1/2 teaspoon Dry mustard
Looking for a new way to treat some leftovers, Margaret Thompson of
Chicago, an innovative cook, decided to use chop suey as a filling for a
French-style chicken roll. The dish was such a success that she went one
step further and concocted a delicious Oriental-style filling of her own.
Buttermilk baking mix gives the chicken an extra-crunchy coating, topped
by a sauce quickly made from apricot preserves. To round out the menu,
Mrs. Thompson serves crisp Chinese noodles or steamed rice, cabbage slaw
with an oil-vinegar dressing, fruit compote with Chinese almond cookies
and tea.
Place chicken between pieces of waxed paper and with a mallet or broad
side of a cleaver, pound thin. Dredge in baking mix; set chicken and
baking mix aside.
In large skillet, saute onions in oil until tender. Add shrimp, water
chestnuts, bean sprouts, soy sauce and bouillon; cook and stir until
shrimp are opaque.
Add cornstarch mixture; cook and stir until thickened.
Place 2 tablespoons filling at one end of each breast half; roll up and
secure with toothpicks. Dip in egg mixture; roll in remaining baking mix.
Heat oil in fryer to 400~F. Fry rolls 2 at a time 10 minutes or until
golden brown. Drain; keep warm in 300~ oven until serving time. Serve with
Sweet-sour Apricot Sauce.
NOTE: chicken can be pounded and dredged and filling can be made a day
ahead. Refrigerate until ready to use. Sauce keeps refrigerated at least
one month.
Sauce Combine all ingredients in small saucepan. Stir over medium-low
heat until sugar dissolves. Serve warm or at room temperature.
Makes about 2/3 cup.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
[Home] Oriental Stuffed Chicken Rolls With Sweet-Sour Apricot Sa [Home]
Title: Oriental Stuffed Chicken Rolls With Sweet-Sour Apricot Sa
Yield: 5 Servings
Ingredients
5 lg chicken breasts -- boneless
2 tb cornstarch mixed with 1/4
2 c buttermilk baking mix
1 water
1/3 c chopped green onions
2 eggs -- slightly beaten
1 with
2 tb oil
1 water
1 c minced shrimp
1 oil for deep-fat frying
8 oz water chestnuts -- drained
1 and
1 sweet-sour apricot sauce --
1 chopped
3/4 c bean sprouts -- rinsed and
1/2 c packed brown sugar --
1 drained
3 tb soy sauce
2 tb soy sauce
1 tb instant chicken bouillon
1/2 ts dry mustard
Instructions
Looking for a new way to treat some leftovers, Margaret Thompson of
Chicago, an innovative cook, decided to use chop suey as a filling for a
French-style chicken roll. The dish was such a success that she went one
step further and concocted a delicious Oriental-style filling of her own.
Buttermilk baking mix gives the chicken an extra-crunchy coating, topped by
a sauce quickly made from apricot preserves. To round out the menu, Mrs.
Thompson serves crisp Chinese noodles or steamed rice, cabbage slaw with an
oil-vinegar dressing, fruit compote with Chinese almond cookies and tea.
Place chicken between pieces of waxed paper and with a mallet or broad side
of a cleaver, pound thin. Dredge in baking mix; set chicken and baking mix
aside.
In large skillet, saute onions in oil until tender. Add shrimp, water
chestnuts, bean sprouts, soy sauce and bouillon; cook and stir until shrimp
are opaque.
Add cornstarch mixture; cook and stir until thickened.
Place 2 tablespoons filling at one end of each breast half; roll up and
secure with toothpicks. Dip in egg mixture; roll in remaining baking mix.
Heat oil in fryer to 400~F. Fry rolls 2 at a time 10 minutes or until
golden brown. Drain; keep warm in 300~ oven until serving time. Serve with
Sweet-sour Apricot Sauce.
NOTE: chicken can be pounded and dredged and filling can be made a day
ahead. Refrigerate until ready to use. Sauce keeps refrigerated at least
one month.
Sauce Combine all ingredients in small saucepan. Stir over medium-low heat
until sugar dissolves. Serve warm or at room temperature.
Makes about 2/3 cup.
Recipe By :
From: Date: 05/30
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
[Home] Oriental Stuffed Eggplant [Home]
Title: Oriental Stuffed Eggplant
Yield: 6 Servings
Ingredients
3 tb soy sauce
3 tb water
2 ts ginger, grated
1 ts sesame oil, toasted
1 tb rice vinegar
1/3 lb tempeh, cut into thin strips
4 ts vegetable oil
3 ea japanese eggplants, halved
3 tb sesame seeds
1 tb mellow miso
2 tb mirin
1 ts ginger, grated
1 tb water
Instructions
Preheat oven to 350F.
Combine soy sauce, water, ginger, sesame oil & vinegar in a shallow
glass dish. Add tempeh & marinate it for several hours. Remove
tempeh & reserve the marinade. Saute the tempeh in 3 ts oil until it
is evenly browned on all sides. Add reserved marinade & continue to
saute until the liquid has been absorbed.
Brush the cut surfaces of the eggplant with the remaining oil. Bake
until tender, about 15 minutes. Set aside until cool enough to
handle. Scoop out the flesh being careful not to break the skins.
Chop pulp into a mixing bowl.
Lightly toast the sesame seeds in a small skillet over a very low
heat. Stir constantly to prevent burning. When the begin to crackle,
remove from heat & grind ni a mortar & pestle. Place in a large bowl
& mix in the remaining ingredients. Fold in the tempeh & eggplant
pulp.
Spoon prepared mixture into the eggplant shells & bake until browned
which should take about 20 minutes.
"Vegetarian Gourmet" Fall, 1995
[Home] Oriental Stuffed Mushrooms [Home]
Title: Oriental Stuffed Mushrooms
Yield: 1
Ingredients
2 tb fresh lemon juice
24 lg mushrooms; (about 2 1/2
1 ; pounds), the stems
1 ; removed and chopped
1 ; fine and the caps
1 ; left whole
3 sl lean bacon
1/4 c minced onion
4 ts minced onion
2 tb soy sauce
1 tb sesame seeds; toasted
-lightly
1/2 c fine fresh bread crumbs plus
- 1 tabl; espoon
1 ; for sprinkling the mushro
1 scallion; sliced thin, for
1 ; garnish
Instructions
In a large saucepan combine 6 cups water with the lemon juice, add the
mushroom caps, and bring the liquid to a boil. Simmer the mushroom caps
for 6 minutes, transfer them to paper towels, and let them drain.
(Blanching the mushroom caps will prevent them from wrinkling while they
are baking.)
In a skillet cook the bacon over moderate heat until it is crisp, transfer
it to paper towels, and let it drain. Pour off all but 1 1/2 tablespoons
of the fat from the skillet, in the remaining fat cook the onion, the
garlic and the mushroom stems over moderately low heat, stirring, until
the vegetables are softened, and add the soy sauce, the sesame seeds, 1/2
cup of the bread crumbs, the bacon, crumbled, and pepper to taste. Cook
the mixture,stirring, for 1 minute, or until it is slightly dry, divide it
among the mushroom caps, mounding it, and transfer the stuffed mushrooms
to a jelly-roll pan. (The mushrooms may be prepared up to this point 1
day in advance and kept covered tightly with plastic wrap and chilled.)
Sprinkle the remaining 1 tablespoon bread crumbs over the mushrooms and
bake the mushrooms in the middle of a preheated 325F oven for 7 minutes,
or until the filling is heated through. To make the filling crisper the
cooked mushrooms may be put under a preheated broiler about 4 inches from
the heat for 1 minute. Garnish the mushrooms with the scallion.
Makes 24 stuffed mushrooms.
Gourmet June 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Oriental Style Beef Filets With August Moon S [Home]
Title: Oriental Style Beef Filets With August Moon S
Yield: 4 Servings
Ingredients
4 oz to 4 oz beef filets
1 ts seasoned salt
4 ts soy sauce
4 ts vegetable oil
1 c chopped peanuts
8 water chestnuts, coarsely
-grated
1 md clove garlic, minced
1/4 ts lemon and pepper seasoning
1/2 c snipped parsley
1 august moon sauce:
1 tb cornstarch
1/4 ts ground ginger
2 1/2 tb sugar
3/4 c orange juice
2 tb small orange rind, slivered
Instructions
Source: MAINBEEF.ZIP
GARNISH: Remaining chopped peanuts Savoy or leaf lettuce Green onion
flowers
Prick filets with fork. Mix salt, soy sauce and vegetable oil. Brush
over filets; let set 30 minutes. Reserving 2 Tbsp for garnish, blend
together peanuts with chestnuts, garlic and lemon and pepper
seasoning. Spread mixture on top and sides of filets. Pat parsley on
tops and sides. Place filets in greased 9 x 12 x 2" baking pan. Bake
@ 400 degrees 18 to 20 minutes or until desired doneness.
Sauce: In small saucepan, combine cornstarch, ginger, sugar, orange
juice and orange rind slivers. Cook over low heat, stirring
constantly, for 5 minutes or until thickened. Remove filets to
platter. Spoon 2 Tbsp sauce over each filet. Serve remaining sauce in
small pitcher. Sprinkle remaining peanuts over tops. Surround with
lettuce and green onion flowers. Serves 4.
[Home] Oriental Style Beef Filets With August Moon Sauce [Home]
Title: Oriental Style Beef Filets With August Moon Sauce
Yield: 4 Servings
Ingredients
4 oz to 4 oz beef filets
1 ts seasoned salt
4 ts soy sauce
4 ts vegetable oil
1 c chopped peanuts
8 water chestnuts, coarsely
-grated
1 md clove garlic, minced
1/4 ts lemon and pepper seasoning
1/2 c snipped parsley
1 august moon sauce:
1 tb cornstarch
1/4 ts ground ginger
2 1/2 tb sugar
3/4 c orange juice
2 tb small orange rind, slivered
Instructions
Source: MAINBEEF.ZIP
GARNISH: Remaining chopped peanuts Savoy or leaf lettuce Green onion
flowers
Prick filets with fork. Mix salt, soy sauce and vegetable oil. Brush over
filets; let set 30 minutes. Reserving 2 Tbsp for garnish, blend together
peanuts with chestnuts, garlic and lemon and pepper seasoning. Spread
mixture on top and sides of filets. Pat parsley on tops and sides. Place
filets in greased 9 x 12 x 2" baking pan. Bake @ 400 degrees 18 to 20
minutes or until desired doneness.
Sauce: In small saucepan, combine cornstarch, ginger, sugar, orange juice
and orange rind slivers. Cook over low heat, stirring constantly, for 5
minutes or until thickened. Remove filets to platter. Spoon 2 Tbsp sauce
over each filet. Serve remaining sauce in small pitcher. Sprinkle remaining
peanuts over tops. Surround with lettuce and green onion flowers. Serves 4.
[Home] Oriental Style Beef Filets [Home]
Title: Oriental Style Beef Filets
Yield: 4 Servings
Ingredients
4 4 oz. beef filets
1 ts seasoned salt
4 ts soy sauce
4 ts vegetable oil
1 c chopped peanuts
8 water chestnuts, coarsely
1 grated
1 md clove garlic,minced
1/4 ts lemon and pepper seasoning
1/2 c snipped parsley
------------------------AUGUST MOON SAUCE-----------------------------
1 tb cornstarch
1/2 ts ground ginger
2 1/2 tb sugar
3/4 c orange juice
2 tb small orange rind,slivered
----------------------------GARNISH-----------------------------------
1 remaining chopped peanuts
1 savoy or leaf lettuce
1 green onion flowers
Instructions
Prick filets with fork.Mix salt,soy sauce and vegetable oil.Brush over
filets;let set 30 minutes.Reserving 2 tbsp. for garnish,blend together
peanuts with chestnuts,garlic and lemon and pepper seasoning. Spread
mixture on top and sides of filets.Pat parsley on tops and sides.Place
filets in greased 9 x 12 x 2" baking pan.Bake @ 400 degrees 18 to 20
minutes or until desired doneness.
Sauce: In small saucepan,combine cornstarch,ginger,sugar,orange
juice and orange rind slivers.Cook over low heat,stirring
constantly,for 5 minutes or until thickened.Remove filets to
platter.Spoon 2 tbsp. sauce over each filet.Serve remaining sauce in
small pitcher.Sprinkle remaining peanuts over tops.Surround with
lettuce and green onion flowers.Serves 4.
[Home] Oriental Style Beef Kabobs [Home]
Title: Oriental Style Beef Kabobs
Yield: 4 Servings
Ingredients
1/3 c soy sauce
2 tb sugar
2 tb water
1 tb sherry extract
2 cl garlic,minced
1 ts grated ginger root
1 1/2 lb boneless beef top sirloin
1 steak, cut 1 thick
8 1 x 1 cubes fresh
1 pineapple
1 sm green pepper, cut into 8
1 pieces
Instructions
Combine first 6 ingredients.Cut steak into 16 1" cubes;place in
plastic bag.Pour marinade over beef,turning to coat.Tie bag securely
and marinate in refrigerator 6 to 8 hours or overnight. Drain
marinade into small saucepan.Cook slowly 5 minutes.Alternately thread
4 beef cubes,2 pineapple cubes and 2 green pepper pieces on each of 4
12" skewers.Place kabobs on grill over ash-covered coals so surface
of meat is 3 to 4" from heat.Boil 15 to 20 minutes,depending on
doneness desired (rare or medium),turning and brushing with marinade
occasionally. Makes 4 servings.
[Home] Oriental Style Dressing #1 [Home]
Title: Oriental Style Dressing #1
Yield: 1 Servings
Ingredients
4 tb soy sauce
1 ts honey
1/2 ts five spice powder
3 tb garlic oil
3 tb sesame oil
Instructions
Mix all ingredients in a shaker jar. Secure cap tightly and shake
vigorously. Shake again just prior to use.
Date: 06 Jun 96 12:50:17 EDT
From: "Glen T. Greenman" <102724.3265@compuserve.com>
Recipe By : The Disney Institute
MM-Recipes Digest V3 #157
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Oriental Style Dressing #2 [Home]
Title: Oriental Style Dressing #2
Yield: 1 Servings
Ingredients
1/4 c teriyaki sauce
1/4 c water
2 tb sesame seeds; toasted
2 tb wine vinegar
1 tb salad oil
1/8 ts ground ginger
Instructions
From: Cheryl Miller
Date: Tue, 23 Jul 1996 22:15:41 +0000
In a screw-top jar, combine all ingredients and shake vigorously. Cover
and chill. Keeps several weeks in the refrigerator. Excellent for salad
greens with chopped chicken!!!
EAT-L Digest 23 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Oriental Style Dressing [Home]
Title: Oriental Style Dressing
Yield: 1 Servings
Ingredients
4 tb soy sauce
1 ts honey
1/2 ts five spice powder
3 tb garlic oil
3 tb sesame oil
Instructions
Mix all ingredients in a shaker jar. Secure cap tightly and shake
vigorously. Shake again just prior to use.
Recipe By : The Disney Institute
[Home] Oriental Style Flank Steak [Home]
Title: Oriental Style Flank Steak
Yield: 6 Servings
Ingredients
1 1/2 lb flank steak
1/4 c green onion slices
2 tb sesame seeds,toasted
3/4 c barbecue sauce
1 cl garlic,minced
1/4 c soy sauce
1/4 ts ground ginger
Instructions
Score steak on both sides.Pour combined ingredients over steak.
Cover;marinate in refrigerator several hours or overnight,turning
once. Place steak on rack of broiler pan.Broil 15 to 20 minutes or
until desired doneness,brushing frequently with barbecue sauce
mixture and turning occasionally.To serve,carve steak across grain
with slanted knife,into thin slices.Makes 4 to 6 servings.
[Home] Oriental Style Meatloaf From Live! Regis & Ka [Home]
Title: Oriental Style Meatloaf From Live!/Regis & Ka
Yield: 4 Servings
Ingredients
1 tb vegetable oil
3/4 c chopped scallions with
-greens inclu
1 ts chopped garlic
1/2 c water chestnuts, drained and
- chopp; e
3/4 lb ground beef
3/4 lb ground turkey
1 ts grated fresh ginger
1/4 c fresh coriander leaves
-(cilantro),
1/2 c fine bread crumbs
3 tb soy sauce
1 ea egg, beaten
1/4 c dry sherry
1 ea white pepper, to taste
1 ea your favorite barbecue sauce
Instructions
Preheat oven to 425 degrees F. Heat the oil in a non-stick skillet,
add the scallions, garlic, and water chestnuts. Cook briefly until
wilted. Set aside. Place the beef and turkey in a mixing bowl. Add
the scallion mixture and remaining ingredients, except barbecue
sauce. Blend well with your hands, taking care not to overmix. Divide
the meatloaf mixture into four equal portions and place in four
individual 1 1/2 C. souffle dishes. Smooth the tops. Set the souffle
dishes in a large pan with an inch of water and bring to a boil on
top of the stove. Place the pan with the souffle dishes in the oven
and bake for 30 minutes. Let the loaves cool about 5 minutes before
unmolding. Spoon barbecue sauce over and around each loaf. Makes
4 servings.
Typo's by Connie Robertson - clonnie@cyberhighway.net
[Home] Oriental Style Meatloaf From Live! Regis & Kathie Lee [Home]
Title: Oriental Style Meatloaf From Live!/Regis & Kathie Lee
Yield: 4 Servings
Ingredients
1 tb vegetable oil
3/4 c chopped scallions with
-greens inclu
1 ts chopped garlic
1/2 c water chestnuts, drained and
- chopp; e
3/4 lb ground beef
3/4 lb ground turkey
1 ts grated fresh ginger
1/4 c fresh coriander leaves
-(cilantro),
1/2 c fine bread crumbs
3 tb soy sauce
1 ea egg, beaten
1/4 c dry sherry
1 ea white pepper, to taste
1 ea your favorite barbecue sauce
Instructions
Preheat oven to 425 degrees F. Heat the oil in a non-stick skillet,
add the scallions, garlic, and water chestnuts. Cook briefly until
wilted. Set aside. Place the beef and turkey in a mixing bowl. Add
the scallion mixture and remaining ingredients, except barbecue
sauce. Blend well with your hands, taking care not to overmix. Divide
the meatloaf mixture into four equal portions and place in four
individual 1 1/2 C. souffle dishes. Smooth the tops. Set the souffle
dishes in a large pan with an inch of water and bring to a boil on
top of the stove. Place the pan with the souffle dishes in the oven
and bake for 30 minutes. Let the loaves cool about 5 minutes before
unmolding. Spoon barbecue sauce over and around each loaf. Makes 4
servings.
Typo's by Connie Robertson - clonnie@cyberhighway.net
[Home] Oriental Style Meatloaf From Live! Regis And Kathie Lee [Home]
Title: Oriental Style Meatloaf From Live!/Regis And Kathie Lee
Yield: 4 Servings
Ingredients
1 tb vegetable oil
3/4 c chopped scallions with
-greens inclu
1 ts chopped garlic
1/2 c water chestnuts, drained and
- chopp; e
3/4 lb ground beef
3/4 lb ground turkey
1 ts grated fresh ginger
1/4 c fresh coriander leaves
-(cilantro),
1/2 c fine bread crumbs
3 tb soy sauce
1 egg, beaten
1/4 c dry sherry
1 white pepper, to taste
1 your favorite barbecue sauce
Instructions
Preheat oven to 425 degrees F. Heat the oil in a non-stick skillet, add the
scallions, garlic, and water chestnuts. Cook briefly until wilted. Set
aside. Place the beef and turkey in a mixing bowl. Add the scallion mixture
and remaining ingredients, except barbecue sauce. Blend well with your
hands, taking care not to overmix. Divide the meatloaf mixture into four
equal portions and place in four individual 1 1/2 C. souffle dishes. Smooth
the tops. Set the souffle dishes in a large pan with an inch of water and
bring to a boil on top of the stove. Place the pan with the souffle dishes
in the oven and bake for 30 minutes. Let the loaves cool about 5 minutes
before unmolding. Spoon barbecue sauce over and around each loaf. Makes 4
servings.
Typo's by Connie Robertson - clonnie@cyberhighway.net
Posted to MM-Recipes Digest by "John Weber" on Mar 22, 98
[Home] Oriental Style One-Dish Dinner [Home]
Title: Oriental Style One-Dish Dinner
Yield: 2 Dozen
Ingredients
1 lb ground pork
2 c chopped chinese or regular
-cabbage
2 ea carrots, shredded
1 ea onion, chopped
8 ea mushrooms, quartered
6 ea water chestnuts, sliced
1 ts grated fresh ginger root
1/3 cup soy sauce 75 ml
1-1/2 c short grain rice
2 c chicken stock
1 md zucchini, chopped
1/2 lb asparagus, sliced
-diagonally
1 ts salt
1 freshly ground pepper
4 ea green onions, chopped
Instructions
Lightly oil wok or skillet; add pork and stir-fry until meat is no longer
pink. Stir in cabbage, carrots, onion, mushrooms, water chestnuts and
ginger; stir-fry for 2 minutes. Mix in soy sauce, then rice; stir gently.
Pour in stock. Cover tightly and simmer about 20 to 25 minutes until liquid
is almost absorbed.
Stir in zucchini and asparagus; continue to cook about 5 minutes longer.
Season with salt, and pepper to taste. Serve garnished with green onions.
Makes 6 servings.
[Home] Oriental Style Ribs [Home]
Title: Oriental Style Ribs
Yield: 4
Ingredients
150 g clear honey; (5oz)
1 tb soy sauce
1 tb sesame oil
2 cloves garlic; crushed
2 pieces lemon grass; finely
-chopped
2 1/2 cm; (1 inch) piece root
1 ; ginger, grated
1 ts sesame seeds
1 salt and freshly ground
-black peppe; r
8 chunky or standard pork ribs
----------------------------TO SERVE----------------------------------
1 sesame seeds; 2 salad
-onions,
1 ; sliced diagonally
Instructions
1. Mix together the honey, soy sauce, sesame oil, garlic, lemon grass,
ginger, sesame seeds and seasoning.
2. Place the ribs in a shallow dish and pour over the marinade.
3. Allow to marinate for 2 hours.
4. Place the ribs under a preheated moderate grill for 30-40 minutes
(depending on size), turning occasionally and brushing with the marinade.
5. Serve on a bed of rice, sprinkled with the sesame seeds and salad
onions.
Converted by MC_Buster.
NOTES : A delicious traditional marinade for spare ribs. Note the
marinading time before cooking !
Converted by MM_Buster v2.0l.
[Home] Oriental Supper Salad [Home]
Title: Oriental Supper Salad
Yield: 4 Servings
Ingredients
1 lb fresh green beans; trimmed
2 scallions; sliced
1 md tomato; chopped
1/2 c vegetable oil
1/4 c fresh lemon juice
2 tb soy sauce; plus 1 teaspoon
1/2 ts sugar
1 clove garlic; cut in half
1 ds salt
1 ds pepper
2 tb mayonnaise
2 c cooked chicken; cut into
-thin strips
2 c salad greens; torn into bite
- size
2 c fresh bean sprouts
6 radishes; thinly sliced
1/2 c walnut pieces
Instructions
Place trimmed beans in medium saucepan in 1 inch lightly salted boiling
water, cook, covered, 8 minutes or until crisp-tender. Darin; combine with
scallions and tomato in medium bowl. Mix vegetable oil, lemon juice, 2
tablespoons soy sauce, sugar, ginger, garlic, salt and pepper and pour over
green bean mixture. Refrigerate at least 1 hour, stirring occasionally.
Blend remaining 1 teaspoon soy sauce with mayonnaise in smal bowl, add
chicken and mix well. Refrigerate. Just before serving, combine in large
salad bowl salad greens, bean sprouts, radishes, walnuts, chicken and
marinated green bean mixture. Toss to mix well.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:0
[Home] Oriental Sweet-And-Sour Pasta Salad [Home]
Title: Oriental Sweet-And-Sour Pasta Salad
Yield: 1 Servings
Ingredients
1 pk suddenly salad classic pasta
- salad; mix
2 tb vegetable oil
3 tb cold water
1 tb vinegar
1 tb soy sauce
2 ts sugar
1 l/2 cups cut-up cooked
-chicken
1/2 c red bell pepper strips, cut
-in half
1/2 c bite-size pieces fresh
-chinese pea; pods
1 cn (8 ounces) sliced water
-chestnuts,; drained
Instructions
Prepare salad as directed on package ,except stir vinegar, soy sauce
and sugar into water-oil mixture. Stir in remaining ingredients
before tossing with Parmesan Cheese.
6 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
[Home] Oriental Toasted Nuts [Home]
Title: Oriental Toasted Nuts *
Yield: 1 Servings
Ingredients
-------------------------PATTI VDRJ67A-------------------------------
1 c walnut pieces
1 c pecan pieces
3 tb margarine or butter
3 tb soy sauce
2 ts lemon juice
3/4 ts ginger
1/2 ts garlic powder
Instructions
Heat oven to 325~. Spread nuts on ungreased jelly-roll pan. Bake for 5
minutes or until lightly browned. Meanwhile, melt margarine in small
skillet; stir in remaining ingredients. Pour over nuts; bake an
additional 10-15 minutes, stirring twice. Makes 2-1/4 cups.
[Home] Oriental Tofu Stir Fry By Jane Reinhardt-Martin-Rd-Ld [Home]
Title: Oriental Tofu Stir Fry By Jane Reinhardt-Martin,Rd,Ld
Yield: 1
Ingredients
1 pk white wave oriental tofu;
-cubed
1 clove garlic
2 lg carrots; sliced diagonally
2 sl onion; up to 3
1 ts toasted sesame seed oil
1/4 c olive oil
1 tb tamari; (soy sauce)
1 stalk celery; sliced
-diagonally
1 grated fresh ginger to taste
1 bn broccoli
3 mushrooms; sliced, up to 4
1 tb corn starch
1 tablespon brown sugar
1/4 c water; up to 1/2
Instructions
Preheat wok on high. Add oils then place in carrots, celery and onions
stirring constantly. Place water in wok and cover to steam vegetables. Once
carrots are tender then add tofu, garlic and ginger and stir mixture
together.
Last of all, add broccoli, stir in, add more water and cover to let it
steam.
In a glass or bowl combine the corn starch, brown sugar, tamari and water.
Mix
thoroughly. Create a hole in the center of the stir fry and add the sauce
mixture. Stir constantly until it thickens. Add more water if mixture
becomes
too thick. Stir all the ingredients together.
Serve over rice.
Converted by MC_Buster.
Per serving: 817 Calories (kcal); 57g Total Fat; (57% calories from fat);
24g Protein; 70g Carbohydrate; 0mg Cholesterol; 260mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 13 Vegetable; 0 Fruit; 11
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Oriental Trail Mix [Home]
Title: Oriental Trail Mix
Yield: 1 Serving
Ingredients
2 c peanuts
2 c dried corn kernels
1 c almonds
1 c dried peas
3 c rice snacks
1/2 c sesame seeds
2 c cashews
1 c sunflower seeds
2 ts salt
Instructions
Mix all of the ingredients of the recipe in a large mixing bowl. Store in
an airtight container. Makes about 3 quarts. From Kids in the Kitchen by
Micah Pulleyn and Sarah Bracken.
- - - - - - - - - - - - - - - - - -
Contributor: Sue Klapper
Preparation Time: 0:00
[Home] Oriental Treasure Soup [Home]
Title: Oriental Treasure Soup
Yield: 10 Servings
Ingredients
6 lb chicken
2 medium onions, sliced
4 ribs celery, chopped
2 carrots, cut into chunks
4 sprigs parsley
1 ts salt
1/4 ts white pepper
3 tb soy sauce
1 1/2 tb dry sherry
1 1/2 ts ginger juice
1 1/2 ts sesame oil
1 diced tofu
1 cooked soft chinese noodles
1 sliced green onions
1 sliced fresh mushrooms
1 sliced water chestnuts
1 celery, cut 1-in.-long
1 red bell peppers
1 cilantro leaves
Instructions
Place chickens in large, heavy pot. Add 2 quarts water, onions,
chopped celery, carrots, parsley, salt and white pepper and bring to
boil. Skim off any scum that rises to top. Cover, reduce heat and
simmer 1 1/2 to 2 hours or until chickens are very tender. Remove
chickens from pot and set aside. Strain broth. There should be about
7 cups. Return broth to pot and add soy sauce, sherry, ginger juice
and sesame oil. Strip chicken from bones and dice. Add to broth and
bring once more to boil. Place in chafing dish over heating unit and
keep it at simmer. Arrange tofu, noodles, green onions, mushrooms,
water chestnuts, julienned celery, red peppers and cilantro leaves in
bowls around chafing dish. Ladle broth into bowls and let guests add
ingredients of their choice. (Keep broth very hot, as addition of
extra ingredients will cool it.)
[Home] Oriental Turkey And Noodles [Home]
Title: Oriental Turkey And Noodles
Yield: 1 Servings
Ingredients
2 tb minced garlic
1 tb grated fresh ginger
1 bn scallions
2 tb oil
1 lb ground pork or turkey
1/4 c soy sauce
5 oz sliced waterchestnuts
1/2 ts crushed red pepper flakes
1/2 lb wide egg noodles, uncooked
3 c boiling water
Instructions
Chop scallions, separating green part from white part. Saute garlic, ginger
and white part of scallions in oil in skillet or wok for 30 seconds. Add
meat, saute, breaking up with a spoon. Cook until no longer pink, about 5
minutes. Add soy sauce, waterchestnuts, and red pepper flakes. Bring to a
boil, stirring. Add boiling water and noodles and stir well. Cover and cook
over medium heat until noodles are tender, about 7 minutes. Garnish with
chopped green scallion parts. Posted to TNT - Prodigy's Recipe Exchange
Newsletter by Lynn Nelson on Jul 12, 1997
[Home] Oriental Turkey Loaf [Home]
Title: Oriental Turkey Loaf
Yield: 8 Servings
Ingredients
1 no ingredients
Instructions
1 lb ground turkey
1 lb ground veal
5 green onions -- chopped
1 TB fresh ginger root --
: chopped
8 oz water chestnuts -- canned,
: drained
2 ts Chinese mustart -- or
: Dijon mustard
2 TB soy sauce
1 ts sesame oil
2 eggs
7 1/2 oz hoisin sauce -- jarred
1/2 c breadcrumbs -- (1/2 - 3/4)
1/2 ts red pepper flakes
Preheat the oven to 375 degrees. Grease a 9 x 5 x 3-inch loaf pan.
In a large bowl, combine the turkey, veal, green onions, ginger, water
chestnuts, Chinese mustard, soy sauce, sesame oil, eggs, 1/2 cup of
the hoisin sauce, the breadcrumbs, and red pepper flakes, mixing with
a wooden spoon or your hands. Shape the mixture into a loaf and place
it in the prepared pan. Bake for 30 minutes. Remove from the oven and
spread the remaining Hoisin sauce over the top. Cover loosely with
foil and return to the oven for 30 to 40 minutes longer. Remove from
the oven and let cool in the pan for 10 minutes before slicing. Serve
warm. Yield: 6 to 8 servings [patH mcRecipe]
Recipe By : Nathalie Dupree Cooks (1996) TVFN
From: Path Date: Sat, 12 Oct 1996 20:19:43
~0700 (
[Home] Oriental Turkey Salad [Home]
Title: Oriental Turkey Salad
Yield: 2 Servings
Ingredients
1/2 c miracle whip
1 tb soy sauce
1/4 ts ginger, ground
1 lb turkey breast; cooked
1 ea bell peppers, red
1 c pea pods; partially cooked
1 ea carrots
1 ea onions, green
Instructions
Slice turkey breast and bell pepper into strips. Slice pea pods
lengthwise. Slice carrot diagonally. Chop onion. Mix salad dressing,
soy sauce, and ginger in large bowl. Add remaining ingredients;
chill. Serve on lettuce-covered platter.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator at net/node 004/005
[Home] Oriental Turkey Soup [Home]
Title: Oriental Turkey Soup
Yield: 4
Ingredients
1 1/4 l chicken stock; (2 pints)
125 g cooked turkey; cut into thin
1 ; strips (4oz)
1 bn salad onions; sliced
-diagonally
1 red pepper de-seeded and
-sliced int; o thin
1 ; strips
175 g oyster mushrooms; roughly
-chopped
1 ; (6oz)
75 g bamboo shoots; (3oz)
2 cm; (1 inch) piece fresh
1 ; root ginger, finely
1 ; grated
2 tb dry sherry
2 tb dark soy sauce
1 salt and freshly ground
-black peppe; r
1 tb freshly chopped coriander
Instructions
Place the stock in a large saucepan and bring to the boil.
Add the turkey, salad onions and pepper, simmer for 2 minutes.
Stir in the mushrooms, bamboo shoots, ginger, sherry, soy sauce and simmer
for 2 minutes.
Add the seasoning to taste and simmer for a further 1-2 minutes.
Serve immediately with the coriander and some sesame crab toasts.
Converted by MC_Buster.
NOTES : A delicious way to use up left over turkey, a real winter warmer.
Converted by MM_Buster v2.0l.
[Home] Oriental Vegetable Salad [Home]
Title: Oriental Vegetable Salad
Yield: 8 Servings
Ingredients
1 cn (20 oz.) unsweetened
1 pineapple chunks undrained
2 tb white wine vinegar
2 tb low sodium soy sauce
1 ts sesame oil
1/2 ts minced gingerroot
1/2 lb snow peas trimmed
1 1/4 c diagonally sliced
1 carrots
1 1/2 ts sesame seeds
1 bn watercress
2 md size red bell peppers
1 cut into 1/2 in. strips
Instructions
Drain Pineapple, Reserving 1/4 C. Juice; Set Pineapple Aside. Combine
Reserved Juice, Vinegar, Soy Sauce, Oil, & Gingerroot in A Small
Bowl. Stir Well, Cover & Chill.
Place Snow Peas in A Steamer Over Boiling Water. Cover & Steam 1
Min. OR Until Crisp-Tender. Rinse With Cold Water, Drain & Set Aside.
Place Carrots in Steamer Over Boiling Water. Cover & Steam 3 Min.
Rinse With Cold Water; Drain & Set Aside.
Line A Large Serving Platter With Watercress. Arrange Pinapple, Snow
Peas, Carrots & Bell Peppers Attractively Over Watercress. Cover &
Chill. To Serve Pour Vinegar Mixture Over Salad; Sprinkle With Sesame
Seeds. (Fat 1.3 Grams.)
[Home] Oriental Vegetable Soup [Home]
Title: Oriental Vegetable Soup
Yield: 6 Servings
Ingredients
1 9 oz pkg frozen French-cut
-green beans
1/2 c coarsely shredded carrot
2 tb thinly sliced green onions
3 10.5 oz cans vegetable broth
2 tb dry sherry
1 tb plus 1 tsp. low sodium soy
-sauce
1/2 ts salt
4 1/8" slices peeled
-gingerroot
1/2 lb firm tofu; drained & cubed
Instructions
Combine first 5 ingredients in a glass measure. Cover with heavy-duty
plastic wrap and vent. Microwave on high for 5 minutes or until beans are
thawed, gently separately with a fork after 3 minutes. Drain. Spoon into
a bowl and set aside.
Combine broth and next 4 ingredients in a glass measure. Cover with
heavy-duty plastic wrap and vent. Microwave on high for 5 to 7 minutes or
until mixture boils. Discard gingerroot. Add vegetable mixture and tofu.
Cover with wax paper and microwave on high for 3 to 4 minutes or until
thoroughly heated. Let stand, covered, 2 minutes.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Oriental Vegetables [Home]
Title: Oriental Vegetables
Yield: 6 Servings
Ingredients
1 tb vegetable oil
1/2 ts sesame oil
1/8 ts dried crushed red pepper
1/4 lb fresh trimmed pea pods
1 c thin sliced bok choy
1/4 c chicken broth/water
1/2 c enoki mushrooms
1 soy sauce
2 connected microwave safe
-paper towe; l sheets
Instructions
Combine vegetable oil, sesame oil and red pepper. Microwave on high
1-2 minutes, or until hot. Add pea pods and bok choy. Toss to coat.
Place vegetables on perforation of towel. Fold long sides toward
center, enclosing food. Fold both ends toward center, overlapping on
food. Place packet on microwave safe plate, perforated side up. Pour
chicken broth evenly over packet. Microwave on high 5-7 minutes or
until vegetables are tender crisp, rotate plate once. Stand for 2
minutes. Open packet along perforations. Stir in mushrooms. Sprinkle
with soy sauce.
[Home] Oriental Veggies [Home]
Title: Oriental Veggies
Yield: 4 Servings
Ingredients
1/2 c onion, sliced
1 c carrot, sliced
1 c cauliflower, sliced
1 c green beans, sliced
2 tb peanut oil
1 c water
2 ts chicken broth
2 ts cornstarch
1 pn garlic
Instructions
In skillet, heat oil and cook sliced green beans, cauliflower,
carrots and onions. Combine sauce ingredients: water, chicken stock
base, cornstarch and garlic powder. Add to cooked vegetables. Heat
through until thickened. You can vary recipe by increasing onion or
using 1/2 the amount required for onions and replace it with celery.
[Home] Oriental Venison Cutlets [Home]
Title: Oriental Venison Cutlets
Yield: 8 Servings
Ingredients
16 venison cutlets (3 oz ea)
2 tb olive oil
1 tb fresh chopped basil
1 tb fresh chopped chervil
1 tb fresh chopped cilantro
1 tb fresh chopped mint
1 tb fresh chopped flat parsley
2 tb sesame oil
1 tb chopped carlic
2 tb chopped shallots
2 tb unpeeled grated ginger
2 tb soy sauce
1 1/2 c chicken broth
1 tb butter
Instructions
Cervena sponsored a contest involving some of America's best chefs.
One of the finalists was Philippe Chin or Chanterelles in
Philadelphia, with this recipe.
In a large skillet, heat olive oil over medium high heat. Sear cutlets
quickly to desired doneness; remove from pan and keep warm. Mix herbs
together; coat each cutlet with sesame oil and herbs.
Add garlic, shallots, ginger, soy sauce and chicken stock to pan
juices. Simmer about 8 minutes. Swirl in butter; return to simmer.
Arrange venison slices on plates and spoon sauce over each. Serve
immediately.
[Home] Oriental Vinegar [Home]
Title: Oriental Vinegar
Yield: 1 Servings
Ingredients
2 c rice wine vinegar
6 black whole peppercorns
1 chunk peeled fresh ginger
-(about 1; 1/2 x 3/4 x 3/8 i
1 thin 1-inch strip lemon zest
1 14-to 15-inch stalk lemon
-grass
Instructions
Combine the vinegar, peppercorns, ginger, and lemon zest in a clean and dry
16-oz bottle. Trim the bottom of the lemon grass, remove the outer leaf,
and cut it in half crosswise. Add the lemon grass to the bottle. Seal with
a cork and steep for 1 week. The vinegar should be ready to use immediately
after steeping, with a shelf life of at least 1 year.
YIELD: 2 cups
Posted to EAT-L Digest 09 Jan 97
Recipe by: Homemade in the Kitchen
From: Sean Coate
Date: Fri, 10 Jan 1997 15:59:41 -0500
Title: Oriental Wings
Yield: 1 Servings
Ingredients
30 chicken wings *
2 eggs; beaten
1 c flour
1 ts garlic powder
1/2 ts pepper
1 oil for deep frying
1 c teriyaki sauce
1 c honey
Instructions
* Tips removed and wings cut into 2 pieces. Dip the wings into the
beaten eggs and allow them to drain for a few minutes. Next dredge in
flour seasoned with the garlic powder, pepper and salt until they are
fully coated. Heat oil between 350 and 360 F., or until a drop of
beaten egg rises bubbly to the surface. Deep fry several at a time
until golden brown and crisp. Drain on paper towels. Mix teriyaki
sauce and honey. After wings have drained, but are still hot, brush
or marinade with sauce mixture. I would recommend that you let them
marinade for 5-10 minutes. Shake off excess sauce, and serve hot. Bon
Appetit! -- Della
[Home] Oriental-Style Beef Kabobs [Home]
Title: Oriental-Style Beef Kabobs
Yield: 4 Servings
Ingredients
1/3 c soy sauce
2 tb sugar
2 tb water
1 tb sherry extract
2 cl garlic,minced
1 ts grated ginger root
1 1/2 lb boneless beef top sirloin
1 steak, cut 1 thick
8 1 x 1 cubes fresh
1 pineapple
1 sm green pepper, cut into 8
1 pieces
Instructions
Combine first 6 ingredients.Cut steak into 16 1" cubes;place in plastic
bag.Pour marinade over beef,turning to coat.Tie bag securely and marinate
in refrigerator 6 to 8 hours or overnight. Drain marinade into small
saucepan.Cook slowly 5 minutes.Alternately thread 4 beef cubes,2 pineapple
cubes and 2 green pepper pieces on each of 4 12" skewers.Place kabobs on
grill over ash-covered coals so surface of meat is 3 to 4" from heat.Boil
15 to 20 minutes,depending on doneness desired (rare or medium),turning and
brushing with marinade occasionally. Makes 4 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Oriental-Style Chicken Soup [Home]
Title: Oriental-Style Chicken Soup
Yield: 4 Servings
Ingredients
3 c water
1 pk chicken flavor -- (3
1 ounces)
1 oriental-style 3-minute
1 noodles
2 c cut-up cooked chicken
2 md stalks bok choy (with
1 leaves) -- cut into inch
1 slices
1 md carrot -- sliced
1 ts sesame oil -- if desired
Instructions
Heat water to boiling in 3-quart saucepan. Break apart block of
noodles into water; stir in chicken, bok choy and carrot. Heat to
boiling; reduce heat. Simmer uncovered 3 minutes, stirring
occasionally. Stir in Flavor Packet and sesame oil. 4 SERVINGS.
Recipe By : Betty Crocker's Smartcook
[Home] Oriental-Style Fish Parcels [Home]
Title: Oriental-Style Fish Parcels
Yield: 4
Ingredients
4 plaice fillets; defrosted
2 cm; (1 inch) fresh root
1 ; ginger, grated
2 tb light soy sauce or fish
-sauce
1 grated rind and juice of 1
-lime
1 ts clear honey
1 ts sesame seeds
4 salad onions; cut into thin
1 ; strips
1 lg carrot; cut into thin
1 ; strips
1 sm red pepper; cut into thin
1 ; strips
2 ts sesame oil
1 egg noodles to serve
Instructions
Place the fish in a bowl. Mix together the ginger, soy or fish sauce,
lime rind and juice, honey and sesame seeds and spoon over the fish to
coat. Leave to marinate for 10-15 minutes while preparing the vegetables.
Preheat the oven to 190 C, 375 F, Gas Mark 5.
Brush 4 squares of foil, approximately 30cm (12 inches) in diameter
lightly with sesame oil.
Arrange a fillet of plaice in the centre of each square, with some of the
marinade and a quarter of the vegetables.
Bring the corners together to form a parcel and place on a baking tray in
the preheated oven for 15 minutes, until the fish flakes easily and the
vegetables are just tender.
Notes Delicious served with egg noodles or Thai fragrant rice.
Converted by MC_Buster.
NOTES : Deliciously light and fragrant plaice cooked in a foil parcel.
Converted by MM_Buster v2.0l.
[Home] Oriental-Style Meatloaf [Home]
Title: Oriental-Style Meatloaf
Yield: 4 Servings
Ingredients
1 tb vegetable oil
3/4 c chopped scallions w/greens
1 ts chopped garlic
1/2 c water chestnuts,
-drained/chopped
3/4 lb ground beef
3/4 lb ground turkey
1 ts grated fresh ginger
1/4 c fresh coriander leaves
-(cilantro),; chopped
1/2 c fine bread crumbs
3 tb soy sauce
1 egg, beaten
1/4 c dry sherry
1 white pepper, to taste
1 your favorite barbecue sauce
Instructions
* Preheat oven to 425 degrees F. * Heat the oil in a non-stick skillet, add
the scallions, garlic, and water chestnuts. Cook briefly until wilted. Set
aside. * Place the beef and turkey in a mixing bowl. Add the scallion
mixture and remaining ingredients, except barbecue sauce. Blend well with
your hands, taking care not to overmix. * Divide the meatloaf mixture into
four equal portions and place in four individual 1 1/2 C. souffle dishes.
Smooth the tops. * Set the souffle dishes in a large pan with an inch of
water and bring to a boil on top of the stove. * Place the pan with the
souffle dishes in the oven and bake for 30 minutes. * Let the loaves cool
about 5 minutes before unmolding. Spoon barbecue sauce over and around each
loaf.
Makes 4 servings. BARBECUE SAUCE
Ingredients: * 3 Tbs. olive oil * 1 C. ketchup * 2 Tbs. lemon juice * 1
Tbs. chopped garlic * 2 Tbs. honey * 2 tsp. ginger * 2 tsp. soy sauce * 3
thin, seeded lemon slices * 1 Tbs. Dijon mustard
Method: * Combine all ingredients in a saucepan, blending well. * Bring to
a boil and remove from heat. * Spoon barbecue sauce over and around each
individual Oriental Style Meatloaf. MC formatting by bobbi744@sojourn.com
NOTES : Winners of the "LIVE" Favorite Family Recipe Contest THURSDAY,
APRIL 17 MEATLOAF winner: Nola Erbe from Lodi, Wisconsi
Recipe by: http://www.tvplex.com/BuenaVista/RegisAndKathieLee/Recipes.h
Posted to MC-Recipe Digest V1 #577 by Roberta Banghart
on Apr 18, 1997
[Home] Oriental-Style Nuts [Home]
Title: Oriental-Style Nuts
Yield: 10 Servings
Ingredients
2 3 1/4 oz packs blanched
-whole almon; ds
7 oz dry roasted cashew nuts
1 ts soy sauce
1 ts water
2 tb margarine or butter
1 ts five-spice powder
1/8 ts garlic powder
Instructions
Place nuts in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Mix soy sauce
and water; drizzle over nuts, tossing to distribute evenly. Dot with
margarine.
Bake uncovered in 350F oven 10 minutes. Mix five-spice powder and
garlic powder; sprinkle over nuts. Bake uncovered, stirring
occasionally, until golden brown, 8 to 10 minutes longer. 10
servings; 255 calories per serving.
Source: Betty Crockers Cookbook, 6th Edition
[Home] Oriental-Style Potted Beef [Home]
Title: Oriental-Style Potted Beef
Yield: 6 Servings
Ingredients
3 lb beef for pot roast
2 tb oil
1 md onion; cut in wedges
1 cl garlic; crushed
1/4 c soy sauce
1/4 c water
2 tb dry sherry
1 1/2 ts ginger
Instructions
Brown meat on all sides in hot oil in Dutch oven. When meat is
turned, add onion and garlic and saute until onion is tender. Add
soy, water, sherry and ginger. Cover and simmer 1 1/2 hours or until
meat is tender, turning meat occasionally. Slice and serve with rice
and sauce if desired. Makes 6 servings.
Woman's Day, 10/78
MM by Dave Sacerdote From: Dave Sacerdote Date: 14 Apr 97 National
Cooking Echo Ž
[Home] Oriental-Style Roast Pork With Noodles [Home]
Title: Oriental-Style Roast Pork With Noodles
Yield: 6
Ingredients
1 boneless pork leg joint;
-(approximately
1 ; 1.1kg/2 1/2lb)
1 salt
3 tb soy sauce
2 tb clear honey
1 ts wholegrain mustard
2 cm; (1 inch) piece fresh
1 ; root ginger, grated
2 ts sesame seeds
1 250 gram pac egg noodles
1 tb sesame oil
1 bn salad onions; finely chopped
6 radishes; sliced
Instructions
Preheat the oven to 190 C, 375 F, Gas Mark 5.
Place the joint in a roasting pan, rub a little salt into the rind and
roast for 35 minutes per 500g (1lb) plus an extra 35 minutes.
Mix together the soy sauce, honey, mustard, ginger and sesame seeds. 20
minutes before the end of the cooking time, drain any excess fat from the
roasting pan and pour over the glaze. Return to the oven.
Meanwhile cook the noodles following instructions on the pack, drain well.
Heat the sesame oil in a large frying pan or wok. Add the noodles, onions
and radishes and cook over a high heat for 1-2 minutes. Serve with the
pork with the glaze spooned over.
Converted by MC_Buster.
NOTES : A deliciously glazed pork recipe with ginger, garlic and honey.
Converted by MM_Buster v2.0l.
[Home] Oriental-Style Sea Scallops [Home]
Title: Oriental-Style Sea Scallops
Yield: 6 Servings
Ingredients
1 stephen ceideburg
1 1/2 c broccoli flowerets
1 c thinly sliced onion
2 tb sesame or vegetable oil
1 lb sea scallops
3 c thinly sliced napa cabbage
-or bok c; hoy
2 c snow peas, ends trimmed
1 c shiitake or common
-mushrooms, slice; d
2 cloves garlic, minced
2 ts ground star anise
1/4 ts ground coriander
1/2 c chicken broth
1/4 c rice wine vinegar
2 ts to 3 ts light reduced sodium
- soy sa; uce
2 tb cornstarch
1/4 c cold water
2 tb to 3 tb nutrasweet spoonful
4 c hot cooked rice
Instructions
Lots of oriental vegetables and an interesting blend of seasonings
give this light and healthy scallop stir-fry its exotic flavor.
STIR-FRY BROCCOLI and onion 3 to 4 minutes in oil in wok or large
skillet. Add scallops, cabbage, snow peas, mushrooms, garlic, anise
and coriander; stir-fry 2 to 3 minutes.
ADD CHICKEN BROTH, vinegar and soy sauce; heat to boiling. Reduce
heat and simmer, uncovered, until scallops are cooked and vegeta-
bles are tender, about
5 minutes. Heat to boiling.
MIX CORNSTARCH AND COLD WATER. Stir cornstarch mixture into boiling
mixture; boil, stirring constantly, until thickened. Remove from
heat; let stand 2 to 3 minutes. Stir in NutraSweet Spoonful; serve
over rice.
NOTE: 2 teaspoons five-spice powder can be substituted for the star
anise and Coriander; amounts of vinegar and soy sauce may need to be
adjusted to taste.
NUTRITIONAL INFORMATION
Serving Size: 1/6 recipe (approx. 2 oz. scallops and
1/3 cup rice)
Calories...........330 Saturated Fat.....<1 g Protein...........20 g
Cholesterol......26 mg Carbohydrates.....49 g Fiber..............2 g
Total Fat..........6 g Sodium..........276 mg
DIABETIC FOOD EXCHANGE: 2 lean meat, 2 1/2 starches, 1 vegetable
From "The NutriSweet Spoonful Recipe Collection", 1992.
Posted by Stephen Ceideburg
[Home] Oriental-Style Seafood Salad (Aicr) [Home]
Title: Oriental-Style Seafood Salad (Aicr)
Yield: 4 Servings
Ingredients
1 c brown rice
1 md onion; chopped
1/2 c plain lowfat yogurt
3 tb cold water
1 1/2 tb low sodium soy sauce
3/4 ts garlic powder
1/4 ts pepper
3/4 ts ginger
2 c cooked shrimp
1 1/2 c green beans; cut
1 c bean sprouts
1 c red and green bell peppers;
-chopped
Instructions
Preparation: Bring rice, chopped onion and 2 cups of water to a boil in a
medium saucepan; cover and simmer 45 minutes until the rice is tender and
the water is absorbed. Blanch (or thaw) cut fresh (or frozen) green
beans. Whisk together the yogurt, water, soy sauce, garlic powder, pepper
and ginger in a small bowl and set aside. Sort and clean the shrimp.
To serve: Photo shows salad served on a bed of rice.
- - - - - - - - - - - - - - - - - -
Per serving: 345 Calories; 3g Fat (9% calories from fat); 32g Protein; 46g
Carbohydrate; 232mg Cholesterol; 610mg Sodium
NOTES : "Fish a welcome salad addition" (RivPE 11Jul96)
Contributor: American Institute for Cancer Research's Good Food
Preparation Time: 1:00
[Home] Oriental-Style Seafood Salad [Home]
Title: Oriental-Style Seafood Salad
Yield: 4 Servings
Ingredients
1 c brown rice
1 md onion -- chopped
1/2 c plain lowfat yogurt
3 tb cold water
1 1/2 tb low sodium soy sauce
3/4 ts garlic powder
1/4 ts pepper
3/4 ts ginger
2 c cooked shrimp
1 1/2 c green beans -- cut
1 c bean sprouts
1 c red and green bell peppers
1 chopped
Instructions
Preparation: Bring rice, chopped onion and 2 cups of water to a boil in a
medium saucepan; cover and simmer 45 minutes until the rice is tender and
the water is absorbed. Blanch (or thaw) cut fresh (or frozen) green beans.
Whisk together the yogurt, water, soy sauce, garlic powder, pepper and
ginger in a small bowl and set aside. Sort and clean the shrimp. To serve:
Photo shows salad served on a bed of rice.
Posted to MC-Recipe Digest V1 #147
Date: Thu, 11 Jul 1996 11:24:02 -0700 (PDT)
From: PatH
Recipe By : American Institute for Cancer Research's Good Food
[Home] Oriental-Style Soup [Home]
Title: Oriental-Style Soup
Yield: 1
Ingredients
1 chicken stock cube
1 tb soy sauce
1 ds tabasco
1 squeeze lemon juice
1 lg cultivated brown mushroom;
-chopped
1 dr sesame oil
1 dr honey
4 broccoli florets; sliced
1 duck breast; cooked (see
1 ; following recipe)
1 tb chopped coriander; basil,
-parsley
Instructions
1 Bring a pint of water to the boil and crumble in the stock cube. Add the
leftover ingredients, leaving the herbs to just before serving. Simmer
gently
for 10 minutes. Slice the duck breast, place in a bowl and pour over the
soup.
Converted by MC_Buster.
Per serving: 85 Calories (kcal); trace Total Fat; (1% calories from fat);
3g Protein; 25g Carbohydrate; 0mg Cholesterol; 1043mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 0
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Oshinko (Pickled Chinese Cabbage) [Home]
Title: Oshinko (Pickled Chinese Cabbage)
Yield: 1 Servings
Ingredients
1 head chinese cabbage
1/4 c salt
1 ts dried japanese chili pepper;
- optional
1 ts shottsuru*; optional
Instructions
* Fish sauce, available at SE Asian food stores, may be substituted. Called
nuoc mam in Vietnamese or nam pla in Thai.
After washing, chop the cabbage into 1-inch pieces. In a glass,
Corningware, or any other nonreactive bowl, place the drained cabbage and
sprinkle salt over it, making layers. Place a plate over it and put a
weight on it (at least 5 lbs.) Leave it for 3 days at room temperature,
mixing it once a day and making sure that it is not rotting. If the leaves
are withering, there isn't enough salt. After a day or so, there should be
lots of liquid. It is ready when the cabbage is partly translucent and
soft.
Serve with some katsuobushi (shaved dried bonito) and a little bit of shoyu
(soy sauce). It goes very nicely with a traditional Japanese meal.
Most Japanese don't even know how to make this simple tsukemono anymore.
It's always available at supermarkets in Japan. You can create your own
flavours. My contribution is shottsuru, which was used like shoyu before
shoyu was invented. It is made by fermenting fish in a wooden cask with
lots of sea salt.
P.S. The amount of salt is for a very large cabbage often seen in Japan.
For what I get around here, I use less. Maybe start with 2 tbs of salt and
add more if necessary.
Copyright (c) Ken Iisaka. May be distributed freely provided this copyright
notice is not removed.
Recipe by: Ken Iisaka
Posted to recipelu-digest by "Valerie Whittle" on Feb
15, 1998
[Home] Out West Indian Pudding [Home]
Title: Out West Indian Pudding
Yield: 6 Servings
Ingredients
3 c milk -- * nonfat
1/2 c cornmeal -- ** see note
1/4 c molasses
2 tb sugar
1 tb margarine -- solid
1 ts ground cinnamon
3/4 ts ginger
1/2 ts ground nutmeg
1 ds salt
1/8 ts baking soda
1 egg
Instructions
* Use non-fat milk for best results and for lower fat content. ** Use
stone-ground yellow cornmeal if possible. Do not use cornmeal from a
packaged mix that has flour and sugar added.
Scald 2-1/2 cups milk. (Heat in heavy pan until tiny bubbles form around
edges.) In small bowl, put the remaining 1/2 cup milk and stir in the
cornmeal. Stir this mixture into hot milk. Bring to a boil and simmer,
stirring frequently, for about 15 minutes. Mixture should be thickened.
Remove from heat. Add molasses, sugar, margarine, spices, salt and baking
soda. Blend. Beat egg, stir in a small amount of the hot mixture and add
the egg to the hot mixture. Using a wire whisk for best results, whisk the
mixture a few times. Lightly oil 6 individual custard cups or ramekins.
Divide the mixture between the 6 cups. Place on a cookie sheet or
oven-proof dish with at least a 1 inch rim; pour hot water in pan. (Do this
while pan is in oven for safety.) Bake in 275-degree oven for 1 hour 15
minutes to 1 and 1/2 hours. Serve puddings warm, not hot. Pudding may
separate; this is normal.
Recipe By : Jo Anne Merrill
From: Date: 05/30
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
[Home] Oven Chinese Casserole [Home]
Title: Oven Chinese Casserole
Yield: 1 Servings
Ingredients
1 lb ground beef
2 tb butter
2 c chopped onion
2 c chopped celery
1/4 ts pepper
1/2 ts salt
2 c hot water
1 cn mushroom soup
1/3 c soya sauce
1 c uncooked rice
Instructions
(from a friend with 4 kids)
Brown the ground beef in the butter, add the onion and celery when the beef
is almost done so they get a bit tender. Add remaining ingred. Pour into a
glass casserole dish, cover, and bake at 350F, 1 hour. Stir and serve.
Really good with stir fry. Posted to Bakery-Shoppe Digest V1 #205 by Mindy
on Aug 27, 1997
[Home] Oven Roasted Sweet Plantains [Home]
Title: Oven Roasted Sweet Plantains
Yield: 4 Servings
Ingredients
2 lg ripe plantains; (2 to 3)
1/4 ts nutmeg
1 or allspice
1 or cinnamon
Instructions
Preheat oven to 400F. Cut off the tips of the plantains. Place the
plantains, skin and on, on a baking sheet and bake for 15 to 20 minutes,
until the skin is charred and puffy.
Take the plantains out of the oven and let cool for a few minutes. Slice
the plantains down the center lengthwise and peel back the skin. Cut the
plantains in half widthwise, sprinkle with nutmeg and transfer to serving
plates.
TIP: To ripen green plantains, set them out at room temperature for 5 to 7
days. Storing them in a paper bag will speed up the process. Do not
refrigerate.
>From: Pat Hanneman
- - - - - - - - - - - - - - - - - - -
Per serving: 110 Calories (kcal); trace Total Fat; (2% calories from fat);
1g Protein; 29g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat;
0 Other Carbohydrates
NOTES : PLANTAINS are often fried, but roasting them is a healthful
alternative. Green plantains ripen to yellow and develop black
patches.
Nutr. Assoc. : 4524 0 0 0
Contributor: Jay Solomon, THE GLOBAL VEGETARIAN
Preparation Time: 0:00
[Home] Oven-Baked Japanese Spring Roll [Home]
Title: Oven-Baked Japanese Spring Roll
Yield: 4 Servings
Ingredients
2 garlic cloves, minced
2 tb carrots, shredded
2 tb onion, chopped
2 tb celery, finely diced
2 tb green bell peppers, strips
2 tb red bell peppers, strips
2 tb cabbage, shredded
1/4 ts low sodium soy sauce
4 spring roll wrappers
Instructions
Preheat oven to 350 degrees. Lightly coat skillet with cooking spray.
Saute garlic briefly and add carrots, onions, celery, peppers, and
cabbage. Add soy sauce and continue to saute until crisp-tender,
about 5 minutes. Remove from the heat and let cool.
Place 3 T cooked vegetables in each spring-roll wrapper and roll.
Lightly coat baking sheet with cooking spray and bake until lightly
brown.
Source: The Spa at Doral, Miami, FL
Miami Herald Food Section, 24 July 1997
From: Barbara O'keefe Date: 25 Jul 97 Home Cooking Ž
[Home] Oxtail - Jamaican Style [Home]
Title: Oxtail - Jamaican Style
Yield: 1 Servings
Ingredients
2 lb oxtail
1 salt & black pepper
2 clove garlic (minced)
1 thyme
2 whole jamaican pimento -not
1 grounded(allspice)
2 onions (chopped)
1 tomato (chopped)
1 scotch bonnet or any whole
1 pepper
1 tin lima beans or broad
1 beans
Instructions
Wash oxtail and season with salt, black pepper, garlic and brown in
oil . Drain the oil and add about 4 cups of water to the oxtail and
bring to a boil, add thyme, onions and tomato. Add the whole
pimento to the stew. (it looks like a whole peppercorn). Lower heat
and simmer until the oxtail is tender. Add more water if necessary..
When the oxtail is tender add the hot pepper (to your desired heat)
and add the beans. Simmer until water evaporates leaving a thick
gravy. Serve with rice.. From: Lauren Chung Date: 13 Dec 96
Chile-Heads List Ž
[Home] Oxtail And Barley Soup [Home]
Title: Oxtail And Barley Soup
Yield: 1
Ingredients
2 lb oxtail; cut into sections
1 ts light olive oil with a dash
-of toas; ted
1 ; sesame oil
1 lg onion; peeled and diced
3 cloves garlic; bashed,
-peeled and
1 ; chopped
1 lg carrot; peeled and diced
1 ; into 1/2 inch
1 ; pieces
2 stalks celery; diced
3 tb tomato paste
2 14 oz cans low-sodium beef
-stock
1 c de-alcoholized red wine
1/2 ts whole black peppercorns
10 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
6 c water
1/2 c pearl barley
2 lg carrots; peeled and diced
1 c diced turnips
4 oz shiitake mushrooms; stems
-removed,
1 ; chopped
Instructions
Blanch the oxtail in boiling water for 3 minutes, just enough to take the
red
colour away from the surface. Drain, put the oxtail pieces on a rack in a
roasting pan and place under the grill for 15 minutes each side until nice
and
brown.
Pour the oil into a large saucepan on medium heat and fry the onion and
garlic
for 3 minutes. Add the carrot and celery and fry for 5 minutes. Stir in the
tomato paste, coat the vegetables well, and cook until the paste darkens.
Add
the stock, wine, oxtails, peppercorns, parsley, thyme and bay leaves. Cover
and simmer for 2 hours.
During the last half hour of simmering, pour the 6 cups of water into a
large
soup pot, bring to a boil, stir in the barley and boil for 25 minutes. Add
the
carrots and turnips and boil for 15 minutes. Drain, reserving 1 cup of the
cooking liquid, and set aside.
Transfer the cooked oxtail to a chopping board. Remove the meat from the
bones, keeping it in fairly large chunks, discarding any visible fat.
Strain
the stock into another saucepan, discarding the solids.
Add the meat, turn the heat to medium-high, add the vegetable-barley
mixture,
the mushrooms and the cup of reserved vegetable-barley water and just heat
through.
Converted by MC_Buster.
Per serving: 1118 Calories (kcal); 8g Total Fat; (5% calories from fat);
45g Protein; 251g Carbohydrate; 0mg Cholesterol; 942mg Sodium
Food Exchanges: 10 1/2 Grain(Starch); 0 Lean Meat; 16 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Oxtail And Lima Bean Stew [Home]
Title: Oxtail And Lima Bean Stew
Yield: 1
Ingredients
1 lb large dried lima beans
1/2 c olive oil
4 1/2 pounds oxtails; up to 4
1 1/2 c all purpose flour
2 md onions; chopped
3 green onions; chopped
2 tb chopped garlic
2 tb minced fresh ginger
2 tb chopped fresh thyme
1 tb chopped fresh oregano
1 jalapeno chili; seeded,
-chopped
1 ts ground black pepper
2 bay leaves
2 c dry red wine
1 1/2 c canned beef broth
2 tb dark brown sugar
Instructions
Place beans in large saucepan. Add enough water to cover by 3 inches.
Bring to boil. Remove from heat. Cover and let stand 2 hours. Drain.
Heat oil in heavy large Dutch oven over high heat. Season oxtails with
salt and pepper. Working in batches, coat oxtails with flour; shake off
excess. Add to Dutch oven and cook until golden brown on all sides, about
10 minutes per batch. Transfer oxtails to platter.
Drain all but 3 tablespoons drippings from pot. Add all onions, garlic,
ginger, thyme, oregano, jalapeno, pepper and bay leaves. Saute until
onions are translucent, about 5 minutes. Add wine, 1/2 cup broth, sugar
and oxtails. Bring to boil. Reduce heat, cover and simmer 1 hour.
Add lima beans and 1 cup broth to stew. Cover and simmer until oxtails
and beans are tender, about 1 1/2 hours. Skim any fat from surface of
stew. Season to taste with salt.
Serves 6.
Bon Appetit September 1995
Converted by MC_Buster.
Per serving: 1534 Calories (kcal); 109g Total Fat; (77% calories from fat);
6g Protein; 65g Carbohydrate; 0mg Cholesterol; 331mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 21 1/2
Fat; 2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Oxtail Casserole [Home]
Title: Oxtail Casserole
Yield: 1
Ingredients
2 oxtails; cut into joints and
1 ; trimmed of fat
1 seasoned flour
2 tb olive oil
1 tb butter
2 onions; cut in half and
1 ; sliced
2 carrots; diced
1 turnip; diced
200 g small mushrooms; halved
1 beef stock
1 bouquet garni made of bay
-leaf; parsley stalks and
1 ; celery, tied with
1 ; string
Instructions
1. Pre-heat oven to 180deg.C. Place about 1/2 cup seasoned flour into a
plastic bag and add oxtail joints. Twist bag to seal and shake to coat
well.
Remove oxtail joints, shaking off the excess flour and set aside.
2. Heat oil and butter in a pan and saute onions, carrots, turnip and
mushrooms until onion is transparent. Using a slotted spoon, transfer to a
casserole dish. Brown oxtail joints in remaining oil and butter before
adding
to the casserole dish. Add bouquet garni and enough stock to cover the
meat.
3. Cover the dish and cook in oven for 1 hour. Reduce heat to 150deg.C. and
cook a further hour. Remove from oven and cool. Refrigerate overnight and
next
day remove any solidified fat on surface. Re-heat to serve.
Converted by MC_Buster.
Per serving: 519 Calories (kcal); 39g Total Fat; (65% calories from fat);
5g Protein; 41g Carbohydrate; 31mg Cholesterol; 256mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 7
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
Title: Oxtail Pate
Yield: 1
Ingredients
5 lb oxtails; cooked
1 onion; chopped
3/4 stick unsalted butter;
-softened (6
1 ; tablespoons)
1/3 c fresh orange juice
2 ts drained bottled green
-peppercorns
2 tb oxtail bouillon or beef
-broth
1/8 ts ground cloves
1 ts salt
1 crusty peasant bread as an
-accompan; iment
Instructions
Discard the fat and bones from the oxtails and transfer the meat to a food
processor. In a skillet cook the onion in 2 tablespoons of the butter
over moderate heat, stirring occasionally, until it is golden, add it to
the meat with the remaining 4 tablespoons butter, the orange juice, the
peppercorns, the bouillon or broth, the cloves, and the salt, and pulse
the motor until the pate is minced but not pureed. Pack the pate into a
crock. The pate may be made 3 days in advance and kept covered and
chilled. Serve the p&;te at room temperature with the bread.
Makes about 2 1/2 cups.
Gourmet December 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Oxtail Ragu With Parsley Pinci [Home]
Title: Oxtail Ragu With Parsley Pinci
Yield: 1
Ingredients
1 ts olive oil
2 lb oxtail; (about 6 chunks)
1/3 c chopped onion
2 lg garlic cloves; finely
-chopped
1 28 ounce can whole; peeled
-tomatoes
1/2 c beef stock
1 ts dried thyme
2 bay leaves
1 salt and pepper
3/4 c flour
1/4 c semolina
2 lg eggs
1/4 c extremely finely-chopped
-parsley
1 freshly-grated parmesan
-cheese; for serving
Instructions
Prepare oxtail ragu: In a large heavy pot or Dutch oven heat oil over
medium-high heat. When hot, add oxtail chunks and sautJ on all sides
until browned, about 10 minutes. Add onions and garlic, mix well and
sautJ 2 minutes. Squeeze tomatoes into coarse chunks with your hands and
add them with their liquid. Stir in beef stock, thyme and bay leaves.
Bring to a boil and reduce heat to very low. Simmer gently 5 to 6 hours,
or until oxtail is tender. Let cool. When cool enough to handle, remove
oxtail from liquid, cut meat and fat from bone and cut into small dice.
Discard bones. Spoon as much fat as possible from surface of sauce and
return diced meat to pot. Mix well and season with salt and pepper.
Refrigerate overnight.
Prepare pinci: On a wooden work surface mix flour and semolina and form
into a mound with a well. Break eggs into center and beat well.
Gradually begin mixing in flour mixture to form a dough. Add 1/2 teaspoon
of salt and parsley. Work pasta with your hands, kneading at least 10
minutes until smooth and elastic. Add a little more flour if dough is
still sticky, but do not let it become too stiff. Wrap in wax paper and
let rest, refrigerated, 1 hour. To roll out pinci, pinch off olive-size
pieces of dough one at a time (meanwhile, cover pasta dough with wax
paper) and roll between your hands to form an oval. On work surface, roll
each oval with your hands into slender, long strands, 12- to 15-inches
long. Leave them on work surface to dry slightly; make sure strands are
not touching.
When ready to serve, gently reheat ragu and bring a large pot of salted
water to a vigorous boil. Add pinci and cook just until al dente, 5 to 8
minutes. Drain in a colander. Serve pasta in deep pasta bowls, pour
sauce over and pass grated Parmesan.
Yield: 2 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4622
Converted by MM_Buster v2.0l.
Title: Oxtail Stew
Yield: 1
Ingredients
4 lb oxtails cut into 2-inch
-pieces
1 c virgin spanish olive oil
1 lg spanish onion; finely
-chopped
1 green bell pepper; chopped
1 red bell pepper; chopped
5 cloves garlic; finely
-chopped
1/2 c tomato paste
1 tb black pepper
1 ts oregano
1 ts cumin
2 bay leaves
1 c vino seco; (dry red cooking
1 ; wine)
1 salt to taste
Instructions
Season the oxtail with the salt and black pepper. In a kettle large enough
to
hold the oxtails, add 1/2 cup of virgin olive oil. Heat the oil and add the
oxtail making sure you brown all sides. Once this is done, transfer the
oxtails from the oil to a warm plate. In the same kettle add the remaining
1/2
cup of oil and heat. Then add onions, bell peppers, and garlic to make the
"sofrito". Stir this mixture for about 10 minutes. Add the rest of the
ingredients and re-introduce the oxtails to the kettle. Stir well and
simmer
over medium heat for 2 to 3 hours or until the meat easily pulls away from
the
bone. Serve with white rice, double fried plantains, and avocado salad if
in
season.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 284 Calories (kcal); 2g Total Fat; (6% calories from fat); 11g
Protein; 65g Carbohydrate; 0mg Cholesterol; 1053mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 11 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #IN0006
Converted by MM_Buster v2.0n.
[Home] Oxtails Al Barolo With Soft Polenta [Home]
Title: Oxtails Al Barolo With Soft Polenta
Yield: 4
Ingredients
5 lb oxtails; cut thick pieces
6 tb virgin olive oil
2 md red onions; cut 1/2 dice
2 carrots; cut 1/2 rounds
2 celery ribs; cut 1 pieces
2 c barolo wine
2 anchovy fillets; rinsed,
-patted dry
2 c chicken stock
2 c basic tomato sauce; see *
-note
1 bn rosemary
1 recipe soft polenta with
-poppy and; see * note
1 ; robiola
Instructions
* Note: See the "Basic Tomato Sauce" and "Soft Polenta With Poppy And
Robiola" recipes which are included in this collection.
Place oxtails in cold water and bring to a boil. Lower heat and simmer 30
minutes. Drain and cool.
In a thick-bottomed Dutch oven, heat oil until smoking. Place onion,
carrots
and celery in pot and cook until golden-brown, about 10 to 12 minutes. Add
wine, anchovy, chicken stock, tomato sauce and rosemary and bring to a
boil.
Add oxtails to liquid, cover and bring to a boil. Lower heat to simmer and
cook 1 1/2 hours or until fork tender. Serve with the Soft Polenta With
Poppy
And Robiola.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show #
MB-5746)
Per serving: 246 Calories (kcal); 21g Total Fat; (76% calories from fat);
2g Protein; 12g Carbohydrate; 2mg Cholesterol; 1180mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 4 Fat;
0 Other Carbohydrates
Recipe by: Mario Batali
Converted by MM_Buster v2.0n.
[Home] Oxtails In Red Wine Sauce [Home]
Title: Oxtails In Red Wine Sauce
Yield: 1
Ingredients
3 tb vegetables oil
4 1/2 pounds oxtails; up to 4
4 celery stalks; chopped
2 carrots; chopped
2 leeks; chopped (white and
1 ; pale green parts
1 ; only)
1 onion chopped
6 garlic cloves; chopped
1 bottle dry red wine;
-(750-ml)
12 sprigs fresh thyme
12 sprigs fresh parsley
8 whole cloves
4 bay leaves
5 c chicken stock or canned
-low-salt br; oth
2 tb all purpose flour
Instructions
Heat oil in heavy large Dutch oven over high heat. Season oxtails with salt
and pepper. Add to Dutch oven and cook until brown on all sides, about 12
minutes. Transfer oxtails to platter. Add celery, carrots, leeks, onion and
garlic to pot and saute until golden brown, about 8 minutes. Arrange
oxtails
over vegetables. Add wine, thyme, parsley, cloves and bay leaves. Boil
until
liquid is reduced by half, about 15 minutes. Add stock. Bring to boil.
Reduce
heat. Cover Dutch oven tightly and simmer until meat is very tender, about
1
1/2 hours.
Remove oxtails from cooking liquid. Tent with foil to keep warm. Strain
cooking liquid. Skim fat from surface and reserve. Transfer 2 tablespoons
skimmed fat to heavy medium saucepan over medium heat. Add flour and stir
until mixture browns, about 10 minutes. Whisk in cooking liquid. Simmer
until
sauce thickens enough to coat back of spoon and is reduced to 2 cups,
stirring
frequently, about 45 minutes. Season to taste with salt and pepper. (Can be
prepared 1 day ahead. Return oxtails to sauce, cover and refrigerate.)
Rewarm oxtails in sauce over low heat. Transfer to large bowl and serve.
Serves 4.
Bon Appetit October 1995
Converted by MC_Buster.
Per serving: 514 Calories (kcal); 7g Total Fat; (10% calories from fat);
28g Protein; 100g Carbohydrate; 0mg Cholesterol; 651mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 18 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Oysters On The Half Shell With Oriental Mignonette [Home]
Title: Oysters On The Half Shell With Oriental Mignonette
Yield: 1
Ingredients
1/4 c rice vinegar
1 1/2 ts minced peeled fresh ginger
1 green onion; (green part
-only),
1 ; thinly sliced
1/2 ts grated lemon peel
12 fresh oysters
Instructions
Combine first 4 ingredients in small bowl. Let stand 15 minutes.
To open oysters: Using towel, hold oyster flat on work surface, flat shell
up. Insert tip of oyster knife into hinge and twist to open shell. Slide
knife along inside of upper shell to free oyster from shell; discard upper
shell. Slide knife under oyster to free from lower shell; leave in shell.
Repeat with remaining oysters. Arrange oysters on edge of two plates.
Divide sauce between 2 small bowls. Place one bowl in the center of each
plate and serve.
Serves 2.
Bon Appetit February 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Ozark Mountain Berry Pie [Home]
Title: Ozark Mountain Berry Pie
Yield: 1 Servings
Ingredients
1 c sugar
1/4 c cornstarch
1 c blueberries
3/4 c blackberries
1/2 c water
2 tb butter or margarine
1 ds salt
1/2 ts ground cinnamon, optional
1 c strawberries
3/4 c red raspberries
2 tb lemon juice
1 pastry for 9 double crust
Instructions
In a saucepan, combine sugar, salt, cornstarch, and cinnamon if
desired. Stir in berries. Add water and lemon juice. Cook over
medium heat just to the boiling point. Pour into pie shell; bake
until crust is golden brown.
Source: King's Orchard, Plantersville, Texas
Shared by: Becci McClain, June 1995
[Home] Ozark Mountain Raw Apple Cake [Home]
Title: Ozark Mountain Raw Apple Cake
Yield: 1
Ingredients
1/2 c oil
2 c sugar
2 eggs
2 ts cinnamon
1 ts salt
2 ts baking soda
2 c flour
4 c fresh apples; pared and
-diced
2 ts vanilla
1 nuts; optional
Instructions
Cream oil, sugar and eggs. Sift dry ingredients. Combine the two mixtures
and odd apples and vanilla. Bake in a greased and floured 9 x 13-inch pan
40 to 50 minutes in a 350 degree oven.
Nancy Ricica
Per serving: 3590 Calories (kcal); 120g Total Fat; (29% calories from fat);
37g Protein; 598g Carbohydrate; 374mg Cholesterol; 4770mg Sodium
Food Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 22 1/2 Fat; 27 Other Carbohydrates
Recipe by: Favourite Recipes - St. Michaels -Nancy Ricica
Converted by MM_Buster v2.0n.