Oriental Recipes - R
[Home] Rack Of Lamb With Indian Spices [Home]
Title: Rack Of Lamb With Indian Spices
Yield: 2 Servings
Ingredients
1 8-rib rack of lamb
1 sm onion(s)
3 garlic clove(s) minced (1
-tbs)
1 tb ginger, minced
1/4 c cilantro, finely chopped
-plus 1/4 c; up for garnish
1 c non-fat yogurt
3 tb lemon juice
2 ts turmeric
2 ts paprika
2 ts ground cumin seeds
2 ts ground coriander seeds
1 ts salt or to taste
1 black pepper and cayenne
-pepper
1 lemon cut into wedges for
-garnish
Instructions
Trim as much of the exterior fat off the rack as possible and scrape
the ribs clean. (Better yet, have your butcher do it.) Combine the
remaining ingredient, except the cilantro and lemon for garnish, into
a large bowl. Whisk to a smooth paste. Add salt and pepper to taste.
Marinate the lamb for 8-24 hours (the longer the better), turning 3-4
times.
Preheat the grill. Grill the lamb over medium-high heat, basting with
the marinade for 4-6 minutes per side for medium-rate, or until
cooked to taste. The lamb can also be roasted in a 400oF oven for
15-20 minutes.
To serve, carve the lamb into chops. Sprinkle with cilantro and serve
with lemon wedges.
Note: A more economical version of this dish could be made with lamb
chops.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
146
[Home] Radish Noodles Moo Kuksu (Korean) [Home]
Title: Radish Noodles : Moo Kuksu (Korean)
Yield: 4
Ingredients
1 lb wheat noodles; or equivalent
1 ts vegetable oil; plus
2 dr sesame oil
1 lg korean or daikon radish;
-julienne cut
1 or cut into long thin
-matchsticks
1/2 c soy sauce
1/2 ts korean red pepper powder; or
- half that amount
1 cayenne
1 tb rice vinegar
1 ts sugar
1/4 ts grated ginger root
2 cloves garlic; minced
4 green onions with tops;
-chopped
---------------------EGG STRIPS : GERAN JON---------------------------
1/2 ts vegetable oil
2 eggs; beaten
Instructions
To prepare egg strips: In a small skillet, heat the oil over medium heat.
Add the beaten eggs and tilt the pan so that the eggs completely cover the
bottom of the pan. Cook until the eggs are set, about 2 to 3 minutes.
Transfer to a cutting board. Cut the eggs into long, thin strips.
1) Cook the noodles according to package directions. Drain, rinse in cool
water, drain again, and place in a large bowl.
2) In a skillet, heat the oil over medium-high heat. Add the radish
strips and fry until slightly softened, about 1 minutes. Add the radish
strips to the noodles and mix.
3) In a smal bowl, thoroughly mix together the soy sauce, Korean red
pepper powder, rice vinegar, sugar, ginger, garlic and green onions. Pour
over the noodles and radish, gently tossing to thoroughly mix.
4) Place on a large serving platter and garnish with the egg strips.
PER SERVING (1/4 recipe) 207 cals, 10g protein, 2g fat (9%cff), 37g carb.
est by publisher
SOURCE: Flavors of Korea: Delicious vegetarian cuisine / Deborah
Coultrip-Davis, Young Sook Ramsay (1998 Book Publishing Co)
NOTES : If you have tempura sesame oil, that can be substituted: it is a
blend. A Korean Radish is a white root vegetable from 3 to 10
inches long used in some kimchis and side dishes. Purchase with
their leaves intact (the leaves are good in salads). The daikon
is not as crunchy as the Korean radish but can be substituted.
Recipe by: Flavors of Korea: Vegetarian Cuisine 1998
Converted by MM_Buster v2.0l.
[Home] Radish Or Cucumber Salad (Korean) [Home]
Title: Radish Or Cucumber Salad (Korean)
Yield: 8 Servings
Ingredients
1 lg korean radish or
1 thinly sliced english
-cucumber
2 ts salt
2 ts red pepper *
2 ts sugar
1 1/2 tb vinegar
2 tb minced scallion
1 l tsp minced garlic
Instructions
* preferably Korean (2 ts make a very hot salad)
Peel radish and cut into match stick pieces about 2 inches long.
Sprinkle with salt and let stand for 10 minutes. Rinse to remove
excess salt and drain well. Wrap radish in several thicknesses of
cheesecloth and squeeze out as much liquid as possible. In bowl,
combine radish with red pepper, sugar, vinegar, scallion and garlic,
mixing well. Serve at once or refrigerate to blend flavors.
Serves 8 as side dish.
From the Hayward Daily Review, 9/21/88.
Posted by Stephen Ceideberg; November 4 1992.
[Home] Radish Soup Or Moo Kuk (Korean) [Home]
Title: Radish Soup Or Moo Kuk (Korean)
Yield: 4
Ingredients
1 lg korean or daikon radish;
-thinly sliced
1 into bite-size pieces
1 clove garlic; minced
2 green onions with some
-greens; minced
1 ts salt
1/4 ts pepper
4 c water
Instructions
1) Combine all the ingredients in a medium saucepan. Bring to a boil.
2) Reduce the heat and simmer unmtil the radish is tender, about 10
minutes. Serve hot.
PER CUP 36 cals (4% cff) est by MasterCook
SOURCE: Flavors of Korea: Delicious vegetarian cuisine / Deborah
Coultrip-Davis, Young Sook Ramsay (1998 Book Publishing Co) For other
vegetarian titles by this publisher see
http://www.thefarm.org/businesses/bpc_catalog/bpc_p1.htm
NOTES : This is a popular mild-flavored soup frequently served as a first
course in Korean restaurants. It merely whets the appetite.
Recipe by: Flavors of Korea: Vegetarian Cuisine 19
Converted by MM_Buster v2.0l.
[Home] Rainbow Blossom'S East Indian Spring [Home]
Title: Rainbow Blossom'S East Indian Spring
Yield: 4 Servings
Ingredients
------------------------------SALAD-----------------------------------
1 1/2 c unhulled barley, uncooked
3 c water
1/2 c snow peas, lightly steamed
1/3 c peanuts
1/4 c raisins
1/4 c coconut
1/2 ea carrot, diced
1/4 ea red pepper, diced
1 ea scallion, diced
1/2 tomato, diced
----------------------------DRESSING----------------------------------
2 1/2 ts curry powder
1/4 ts each cinnamon & turmeric
1/2 ts fennel or anise seed
2 pn cayenne
1 ts liquid sweetener
1/8 c vinegar
1/8 c olive
1/8 c vegetable oil
Instructions
Cook barley in water until tender, about 1 hour and 15 minutes. Drain
and chill.
In a large bowl, whisk together with a fork the dressing ingredients.
Refrigerate.
Into a large bowl, measure out 3 cups of the barley. Add snow peas,
peanuts, raisins, coconut, carrot, red pepper, scallion and tomato.
Add dressing and toss well. Chill until ready to serve.
From chef Tess Krebs/Rainbow Blossom organic food store/Louisville,
KY in Alice Colombo's 07/29/92 "Cook's Corner" column called "White
Bean Soup Waits at the End of the Rainbow" in "The (Louisville, KY)
Courier-Journal." Pg. C6. Electronic format by Cathy Harned.
[Home] Rajma-Chana Salat (Indian Chick-Pea & Bean Salad) [Home]
Title: Rajma-Chana Salat (Indian Chick-Pea & Bean Salad)
Yield: 10 Servings
Ingredients
1 c canned or cooked chick-peas;
- small white beans
drained and well rinsed
1 c peas; fresh or frozen
1 c yellow wax beans; fresh or
-frozen
4 green onions and tops
cut into 2" long slivers
1 md red onion
sliced into rings and the
-rings hal
1/2 c minced fresh parsley
1 tb minced fresh coriander
2 sm fresh hot chiles
seeded and cut into thin
-rings
1 sm lemon; cut into rings
seeded and rings quartered
salt and coarsely ground
-black pepp; to taste
Rajma-Chana Dressing; see
-recipe
Instructions
In a large bowl toss together all ingredients except salt, pepper, and
dressing. Chill while you make Rajma-Chana Dressing. Season salad with salt
and pepper to taste and pour over dressing. Toss lightly and serve
chilled.
- - - - - - - - - - - - - - - - - -
NOTES : Yield: 8 to 10 servings.
Nutr. Assoc. : 618 0 0 0 679 0 0 0 0 414 2607 0 0 0 0 0
Contributor: c 1995 Cole Group, Inc.
Preparation Time: 0:00
[Home] Ras Malai (Indian Sweet Dessert) [Home]
Title: Ras Malai (Indian Sweet Dessert)
Yield: 1 Servings
Ingredients
2 lb ricotta cheese
2 qt half and half
2 c sugar
5 cardamon pods
1 bay leaf
1 ts vanilla
1 rose water to taste (opt.)
Instructions
1. Mix 1.5 cups of sugar with the Ricotta cheese and bake it in a 400o F
oven for about 1hr and 15 minutes in a flat dish covered with aluminum
foil. The cheese should have hard- ened and turned a pale brown.
2. Thicken the Half and Half by simmering over low heat for a long time.
This is best done in a microwave; if a microwave is not available, do it
over low heat and stir frequently. Thicken until the volume drops to around
half of the origi- nal volume.
3. Add the remaining 0.5 cup sugar, cardamon pods, bay leaf, vanilla and
rose water (and any other flavouring that you may want) to the Half and
Half. Heat for a few minutes.
4. After the cheese has been baked, cut it into 1 inch squares and add to
the hot thickened half and half. Cool for a few hours in the fridge.
Source: The Net
Posted to EAT-L Digest 07 Jan 97
From: "Imran C."
Date: Thu, 9 Jan 1997 12:48:52 +1000
[Home] Raspberry Meringue Mountains [Home]
Title: Raspberry Meringue Mountains
Yield: 8
Ingredients
------------------------------CRUST-----------------------------------
1/2 c confectioners' sugar
1/2 ts salt
1 1/2 c all-purpose flour
1/2 c ground toasted almonds
1 ts almond extract
1 c unsalted butter
----------------------------LIME CURD---------------------------------
1 c freshly squeezed lime juice
2 limes; zest of
1 1/4 c sugar
5 egg yolks
2 tb unsalted butter
3 c fresh raspberries
----------------------------MERINGUE----------------------------------
5 egg whites
1 pinches cream of tartar
1 c sugar
Instructions
To prepare the crust, preheat the oven to 350 degrees. Butter 8 tartlet
pans
and set aside. Put the confectioners' sugar, salt, flour, almonds, and
almond
extract in the bowl of a food processor and process to mix. With the
machine
running, add the butter in the feeder tube about 2 tablespoons at a time.
Process until the dough collects on top of the blade. If the dough is too
soft
and sticky to handle, cover it in plastic wrap and refrigerate until it is
firmer and less tacky. Press the dough into the prepared tartlet pans and
bake
in the oven until golden brown, about 20 minutes. Remove from the oven and
let
cool.
To prepare the curd, put the lime juice, zest, sugar, and egg yolks in a
metal
bowl, and whisk together. Add the butter and place over the gently
simmering
water. Whisk until the curd thickens and coats the back of a spoon. Pour
into
prepared tartlet shells. Pile the fresh raspberries in a pyramid on top of
each tartlet.
To prepare the meringue, put the egg whites and cream of tartar in the bowl
of
a heavy-duty mixer and mix on high speed until the egg whites are very
fluffy.
With the machine running, add the sugar about 1 tablespoon at a time until
all
of the sugar is incorporated. Continue to whip on high speed until the
whites
are shiny and stiff peaks form. Place the meringue in a pastry bag fitted
with
a star tip and pipe strips of meringue over the raspberries. To brown the
outside of the tartlets, place the tartlets on a broiler pan and brown
under
the broiler for 2 to 3 minutes. Alternatively, brown with a propane torch
held
6 inches away from the tartlets.
Set tartlets on individual plates and serve immediately.
Converted by MC_Buster.
Per serving: 608 Calories (kcal); 30g Total Fat; (42% calories from fat);
7g Protein; 82g Carbohydrate; 203mg Cholesterol; 177mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 5
1/2 Fat; 4 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Raw Fish Salad (Japanese Sashimi) [Home]
Title: Raw Fish Salad (Japanese Sashimi)
Yield: 9 Servings
Ingredients
1 lb Bass (raw) or:
Tuna (raw) or: other
fish of your choice; fresh
water or salt; bones and
skin removed and slivered
1/2 c Gingerroot, fresh, chopped
or: 1/4 c powdered ginger
1/2 c Horseradish, grated
1/2 c Mustard sauce or: 1/4 c
mustard powder
Water, for mixing sauce
ingredients
Bowl of very fresh salad
greens; broken or cut into
small pieces
Instructions
In this popular dish, the Japanese enjoy eating their fish completely
raw, cut in slivers about 1/4 inch thick, and dipped into a mixture of
fresh chopped gingerroot, grated horseradish and mustard. We add
dishes
of very fresh greens, turning the Sashimi into a salad. If your fish
is very, very fresh, your dishes colorful and attractively arranged, and
if you accompany your first bite of raw fish with a generous mouthful of
crisp greens, you will probably be able to overcome your prejudices and
discover what the Japanese have known for centuries: fish doesn't have to
be cooked to taste good. INSTRUCTIONS: Set out the slivered fish, 3
dishes of seasonings and salad greens and let everyone mix his own
sauce, tasting and testing as he does, and help himself to greens.
>From 'The Complete Fish Cookbook', by Dan and Inez Morris, Stoeger
Sportsman's Library, 1972 posted by Robert Bass
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 0 Calories; 0g Fat (0% calories from
fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Preparation Time: 0:00
[Home] Red Bean Paste (Korean Kochu Chang) [Home]
Title: Red Bean Paste (Korean Kochu Chang)
Yield: 1 Servings
Ingredients
2 tb red bean paste
2 tb powdered red cayenne pepper
2 tb soy sauce
1 ts sugar
Instructions
Red bean paste is particularly tasty served with fresh scallions and
radishes or added to some soups. Korean kochu chang may be pruchased
at many Oriental food stores. If it is not available, Japanese miso
sauce may be substituted. This recipe is for a more pungent kochu
chang than that which comes directly from the jar.
1. Mix all the ingredients well. Serve in a small dish for dipping.
Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
[Home] Red Chile Indian Paint [Home]
Title: Red Chile Indian Paint
Yield: 2 Servings
Ingredients
2 ts vegetable oil
2 cloves garlic, finely
-chopped
1/2 c medium-hot red chile powder
3/4 c water
Instructions
Heat oil in a small saucepan over medium heat. Add garlic; saute 2 minutes.
Stir in chile powder. Add water, stirring with a wire whisk until blended.
Remove from heat. Strain the mixture through a fine sieve into a small
bowl; discard solids. Chill at least 1 hour.
Per serving: 138 Calories; 10g Fat (51% calories from fat); 4g Protein; 17g
Carbohydrate; 0mg Cholesterol; 306mg Sodium
Recipe by: Cooking Light, October 1994, page 90
Posted to MC-Recipe Digest V1 #398 by igor@digex.net on Jan 28, 1997.
[Home] Red Chinese Rib Bbq Sauce [Home]
Title: Red Chinese Rib Bbq Sauce
Yield: 1 Serving
Ingredients
2 tb ketchup
2 tb concentrated orange juice
1 tb hoisin sauce
1 ts fresh ginger root; minced
1 tb soy sauce
1 tb rice wine
Instructions
Mix all the ingredients and marinate 2 lbs. of baby back ribs in the
mixture for at least 2 hours. Bake at 375F for 20 min. Turn and brush with
sauce and bake for 25 more minutes.
- - - - - - - - - - - - - - - - - -
Contributor: Ray Sirmons
Preparation Time: 0:00
[Home] Red Kidney Beans - Indian [Home]
Title: Red Kidney Beans - Indian
Yield: 1 Servings
Ingredients
1 pk kidney beans (soak
1 overnight)
1 md red onion (diced)
12 oz can chopped tomatoes
2 ts crushed garlic (bottle ok)
1 ts crushed ginger (fresh)
1 ts tumeric
2 tb vegetable oil
2 ts cummin powder
2 ts chilli powder
1 ts mustard seeds
1 ts cummin seeds
1 c water
Instructions
Boil the beans in a pot for 30-45 minutes, adding a tsp of baking
soda. Drain the liquid retaining beans in a large bowl.
Wipe the pot dry, then heat oil in the same pot. When hot, add mustard
seeds and cover. After they pop (1 minute or so), add the cummin
seeds and onion, stir together and cook on medium setting 10-15
minutes. Stir occasionally to prevent onions from sticking to the pot.
Add garlic and ginger, turn heat up to med-high and cook 1-2 minutes.
turn heat up to high and add tumeric, cummin powder, chilli powder.
Fry the spices for 3-4 minutes on high, adding a little water
occasionally to provide moisture.
Add the tomatoes, salt and water, bring to a boil, then turn heat to
low. Simmer tomato and spices 15-20 minutes, then add beans.
Cook on low for approx 2 hours stirring occasionally. Serve with
basmati rice. Enjoy.
Anang From: anang_mehta@ccm.hf.intel.com (Anang)
[Home] Red Or Green Thai Curry [Home]
Title: Red Or Green Thai Curry
Yield: 0 Servings
Ingredients
2 tb red or green curry paste
3 tb vegetable oil
3/4 lb boneless chicken meat; cut
-into 3/4-inch pi
1 c tofu; sliced into strips a
2 cans (unsweetened) coconut
-milk
1 c water or chicken broth
1/2 c baby corns
1/2 c straw mushrooms
1/2 c sliced bamboo shoots
5 kaffir lime leaves
1/2 ts salt (or to taste)
10 fresh basil leaves
1/2 red bell pepper; cut into
-matchstick-
Instructions
Fry curry paste in oil in saucepan until fragrant. Add chicken (if using)
and saute for about 1 minute over medium high heat. Add remaining
ingredients except basil leaves or red bell pepper. Bring just barely to a
boil; reduce heat and simmer 20-30 minutes. Just before serving, stir in
basil leaves or red bell pepper. Serve with cooked Thai Jasmine rice.
- - - - - - - - - - - - - - - - - -
Contributor: Carol Miller-Tutzauer (riacmt@ubvms)
Preparation Time: 0:00
[Home] Red Thai Curry Paste [Home]
Title: Red Thai Curry Paste
Yield: 3 Tablespoon
Ingredients
14 dried red chiles, seeds
-removed, so; aked in water
2 ts galangal, chopped
1 lemon grass stalk, bottom
1 6 inches only, sliced
1 ts shredded lime zest
10 coriander roots, chopped
4 garlic cloves, chopped
1 shallot, chopped
1 ts shrimp paste
10 black peppercorns
2 tb oil
Instructions
Pound or process all of the ingredients in a mortar, blender, or
processor to a smooth even paste. If necessary, add a little more oil
when processing.
You may substitute 16 coriander stems for coriander roots.
Appeared in The Southeast Asia Cookbook by Ruth Law.
[Home] Red-Cooked Mongolian Lamb [Home]
Title: Red-Cooked Mongolian Lamb
Yield: 10 Servings
Ingredients
1 boneless lamb shoulder;
-2-2.5 pounds; trimmed
4 tb cornstarch; divided use
2 cloves (large) garlic;
-minced
2 tb vegetable oil
1 cn (14.5-oz) chicken broth
1/4 c naturally brewed soy sauce
1/4 c dry sherry
1 tb brown sugar
1 tb slivered fresh ginger root
1 small; whole, dried red
-chile
3 md carrots; roll-cut into
-1-inch piec
1 bunch green onions and tops;
- cut into 1-1/2 inch piece
1/3 c hot water
1 hot cooked rice
Instructions
Cut lamb into 1-1/2 inch cubes; coat with 2 tablespoons of the cornstarch.
Brown lamb and garlic in hot oil in large skillet over medium heat. Pour
chicken broth over lamb. Stir in soy sauce, sherry, brown sugar, ginger and
chile. Cover; bring to a boil. Reduce heat and simmer 1 hour and 20
minutes; stir occasionally.
Add carrots and white parts of green onions. Cover and simmer 40 minutes.
Meanwhile, blend remaining cornstarch with 1/3 cup water; stir into pan
with green onion tops. Cook and stir until mixture boils and thickens,
about 1 minute. Serve over rice. Makes 10 servings.
NOTE: To roll-cut a carrot, make a diagonal slice at one end, roll the
carrot a quarter turn and make another diagonal cut; continue rolling and
cutting to the end.
NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
[Home] Reduced Fat Chinese Cabbage Salad [Home]
Title: Reduced Fat Chinese Cabbage Salad
Yield: 8 Servings
Ingredients
1 head napa cabbage; chopped
6 green onions; chopped
1 tb corn oil margarine
2 pk low-fat ramen noodles;
-crushed (do not use seaso
1/4 c slivered almonds
2 tb raw sesame seeds
1/4 c canola oil
2/3 c sugar
1/2 c cider vinegar
1/2 c water
1 tb light soy sauce
Instructions
Combine cabbage and green onions in a large bowl and set aside. In large
non-stick skillet, melt margarine over medium heat. Add noodles, almonds
and sesame seeds, and cook, stirring constantly, until nuts and seeds are
tan in color. Remove from heat and set aside.
In small bowl, combine oil, sugar, vinegar, water and soy sauce. Keep at
room temperature until ready to use. About 1/2 hour before serving, combine
all ingredients in large bowl and chill until serving.
Makes about 14 cups, or 8 servings of 1 3/4 cups each.
Recipe By : Jeanne Jones from Cook It Light newspaper column
Posted to MC-Recipe Digest V1 #304
Date: Fri, 15 Nov 1996 22:31:45 -0800
From: Shirley
[Home] Renato'S Thai Bbq Chicken Pizza [Home]
Title: Renato'S Thai Bbq Chicken Pizza
Yield: 2 12" Pies
Ingredients
2 12-inch pizza shells
2 oz pizza sauce
1 oz mozzarella cheese
1 oz yellow cheddar cheese
2 chicken breasts*
1 onions to taste
1 bean sprouts to taste
1 tb thai sauce**
1 raw unsalted chopped peanuts
1 coriander (garnish)
Instructions
*already grilled and sliced
** or to taste. Available at Oriental specialty stores or may be
prepared by mixing curry powder, Thai paste, coconut cream and green
curry paste to taste)
Spread crusts with pizza sauce; add cheeses, sliced chicken, onions
and bean sprouts. Sprinkle with peanuts and drizzle 1 to 2
tablespoons Thai sauce over pizza. Bake at 450 degrees F until bubbly.
After baking sprinkle with coriander.
Source: Pizza Today June 1992
[Home] Ribs Canadian Oriental [Home]
Title: Ribs Canadian Oriental
Yield: 4 Servings
Ingredients
2 ea racks ribs cooked
1/2 c pure maple syrup
1 2 tb soya sauce
1/4 c dry sherry
2 ea cloves garlic, pressed
1 ea to 2 ts fresh ginger
1 2 tb oil
Instructions
LEAVE RIBS IN LARGE RACK FOR EASIER BARBQUING MIX ALL OTHER
INGREDIENTS IN SAUCEPAN BRING TO A BOIL AND STIR OFTEN FOR 5 MINUTES.
BRUSH RIBS WITH SAUCE AND AND PLACE ON GRILL 6 INCHES FROM HEAT AND
COOK 5 MINUTES TURN AN COAT AGAIN WITH SAUCE. COOK 15 TO 20 MINUTES
TO HEAT THROUGH.
[Home] Ribs In A Chinese Style With Spicy Cabbage Salad [Home]
Title: Ribs In A Chinese Style With Spicy Cabbage Salad
Yield: 6 Servings
Ingredients
5 lb Pork spareribs
1/3 c Seasoned rice vinegar
1/2 c Light soy sauce
1/3 c Honey or maple syrup
1/3 c Hoisin sauce
2 ts Toasted sesame oil
2 tb Minced garlic
1/2 ts Five-spice powder
2 tb Minced fresh ginger
1 1/2 ts Asian chile sauce
(or 1/2 teaspoon red chile
-flakes)
1 tb Grated orange zest
1/2 c Fresh orange juice
=== GARNISH ===
Spicy Cabbage Salad; see *
-Note
Instructions
* Note: See the "Spicy Cabbage Salad" recipe which is included in this
collection.
Remove white membrane from underside of ribs and remove any excess fat.
Mix remaining ingredients together and coat ribs. Marinate 4 hours
refrigerated or overnight.
To cook in oven: Preheat oven to 375 degrees, place ribs on a
rack in a roasting pan in a single layer and bake for 1 hour until meat is
tender. Baste occasionally with marinade.
To grill: Use the indirect heat method with charcoal on sides
of grill anda drip pan below, and grill for 45 minutes, basting
occasionally or until meat is tender.
Serve warm or at room temperature with Spicy Cabbage
Salad This recipe yields 6 to 8 servings as an appetizer
or 3 to 4 servings as a main course.
Comments: These ribs carry a lot of piquant Asian
flavors and are finger lickin' delicious, if you ask me.
Recommended Wine: The sweet, smoky flavors of the
ribs are nicely contrasted by a fruity Gamay Beaujolais. An ice-cold Bud
(or locally made Red TailAle if you're in northern California) is not bad
in a pinch either!
Recipe Source:
COOKING RIGHT with John Ash
From the TV FOOD NETWORK - (Show # CR-9749
broadcast 11-04-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com
11-16-1996
- - - - - - - - - - - - - - - - - -
Contributor: John Ash
Preparation Time: 0:00
[Home] Rice & Beef Oriental [Home]
Title: Rice & Beef Oriental
Yield: 4 Servings
Ingredients
3/4 lb flank steak, cut into thin
1 strips
2 tb oil
1 1/2 c broccoli florets
1/2 c scallions,cut diagonally
1 into 1 pieces
1/2 c diced red pepper
1 1/2 c water
2 tb dry sherry
1 tb soy sauce
1 pk french's spice your rice
1 beef and onions flavor
1 seasoning
1 1/2 c rice
Instructions
Saute beef in oil in large skillet until browned,about 3 to 5
minutes.Add vegetables and stir fry 2 minutes.Add water,sherry,soy
sauce and seasoning mix.Bring to a full boil.Stir in rice.Cover;
remove from heat.Let stand 5 minutes.Fluff with a fork.Makes
4 servings
[Home] Rice And Beef Oriental [Home]
Title: Rice And Beef Oriental
Yield: 4 Servings
Ingredients
3/4 lb flank steak, cut into thin
1 strips
2 tb oil
1 1/2 c broccoli florets
1/2 c scallions,cut diagonally
1 into 1 pieces
1/2 c diced red pepper
1 1/2 c water
2 tb dry sherry
1 tb soy sauce
1 pk french's spice your rice
1 beef and onions flavor
1 seasoning
1 1/2 c rice
Instructions
Saute beef in oil in large skillet until browned,about 3 to 5 minutes.Add
vegetables and stir fry 2 minutes.Add water,sherry,soy sauce and seasoning
mix.Bring to a full boil.Stir in rice.Cover; remove from heat.Let stand 5
minutes.Fluff with a fork.Makes 4 servings
[Home] Rice And Spinach Salad With Oriental Vinaigrette [Home]
Title: Rice And Spinach Salad With Oriental Vinaigrette
Yield: 4 Servings
Ingredients
1 tb safflower oil
1/2 c pine nuts
1 1/2 c cooked brown rice
1/2 lb spinach leaves; julienned
2 scallion; chopped
11 oz mandarin oranges; drained
8 oz waterchestnuts; sliced and
-drained
Instructions
----------------------------------DRESSING----------------------------------
3 tb safflower oil
2 tb rice vinegar
2 tb soy sauce
1/2 ts black pepper
1 clove garlic; minced
1/4 ts ginger powder
In small skillet, heat oil. Saute pine nuts or slivered almonds until
lightly browned. Set aside to cool. In a large bowl, toss together rice,
spinach, scallions, mandarin oranges and water chestunut. In a small bowl,
whisk together dressing ingredients; pour over salad. Add pine nuts and
toss. Garnish with pea pods, grapes or raisins.
Recipe by: 15 Minute Vegetarian Gourmet
Posted to MC-Recipe Digest by Meg Antczak on Apr
21, 1998
[Home] Rice Noodles Oriental-Style [Home]
Title: Rice Noodles Oriental-Style
Yield: 2 Servings
Ingredients
175 g rice noodles
2 md courgettes thinly sliced
-diagonall; y
100 g broccoli florets sliced
-thinly
100 g okra, topped and tailed
2 tb dark sesame oil
1 garlic clove; crushed
1 cm. fresh root ginger -
-grated
2 tb soy sauce
Instructions
Rice noodles make a delightful alternative to wheat-based noodles -
fine in texture they are light food that is quickly cooked and make a
delicious base for all kinds of mixtures. Here chopped courgettes,
broccoli and okra are flavoured with ginger, garlic and soy sauce:
irresistible food.
Cook the rice noodles in boiling water until they are soft, about 3-4
minutes. Drain.
Steam the finely sliced courgettes, broccoli and okra 'al dente'.
Heat the oil and quickly stir in all the vegetables until they are
coated with it, then mix in the garlic and ginger. Season with the
soy sauce and mix together thoroughly. Toss the cooked rice noodles
into the pan, stir-fry for a further minute or two until they are
well coated, and serve immediately.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
[Home] Rice Pilaf With Japanese Mushrooms [Home]
Title: Rice Pilaf With Japanese Mushrooms
Yield: 5 Servings
Ingredients
1 c boiling water
1 oz dried shiitake mushrooms
3/4 c wild rice, uncooked
1 tb dark sesame oil
1/2 c chopped onion
3/4 c long-grain rice, uncooked
3 tb low-sodium soy sauce
5 ts sesame seeds, toasted
Instructions
Combine water and mushrooms; cover and let stand 20 minutes. Drain,
reserving mushroom liquid; add water to reserved liquid to yield 3 cups.
Discard mushroom stems. Thinly slice mushroom caps; set aside.
Rinse wild rice in 3 changes of hot water; drain. Heat oil in a saucepan
over medium heat until hot. Add mushroom and onion; saute 5 minutes or
until tender. Add reserved mushroom liquid; bring to a boil. Stir in wild
rice.
Cover, reduce heat, and simmer 40 minutes. Stir in long-grain rice; cover
and simmer 20 minutes or until tender. Remove from heat; stir in soy sauce.
Sprinkle with sesame seeds. Yield: 5 servings (serving size: 1 cup).
Per serving: 229 Calories; 5g Fat (18% calories from fat); 6g Protein; 43g
Carbohydrate; 0mg Cholesterol; 298mg Sodium
Recipe by: Cooking Light, June 1994, page 120
Posted to MC-Recipe Digest V1 #418 by igor@digex.net on Jan 28, 1997.
[Home] Rice Pudding-Indian Style [Home]
Title: Rice Pudding-Indian Style
Yield: 4 Servings
Ingredients
3 c milk
3 tb ground rice
3 tb sugar
1/2 ts ground cardamom
1 tb rose water or 2-3 drops rose
1 essence
2 tb blanched pistachios or
1 almonds
Instructions
Take some of the cold milk and mix with the ground rice to a smooth cream.
Bring the rest of the milk to the boil with sugar, stirring with a wooden
spoon. Remove from heat and stir in creamed ground rice, then return pan to
heat and stir constantly until mixture bolis and thickens. Boil, stirring
for 3 minutes. Sprinkle over the cardamom, rose water or essence and half
the pistachios, chopped. Stir well. Pour into individual dessert dishes.
Decorate tops with remaining pistachios or almonds, slivered. Serve warm or
chilled.
Compiled by Imran C. (Australia)
Posted to EAT-L Digest 04 Jan 97
From: "Imran C."
Date: Mon, 6 Jan 1997 10:12:21 +1000
[Home] Rice Pudding-South Indian Style (Payasam) [Home]
Title: Rice Pudding-South Indian Style (Payasam)
Yield: 4 Servings
Ingredients
90 g rice
1 3/16 l milk
75 g raw palm sugar or brown
1 sugar
1 tb roasted cashew nuts
Instructions
Wash the rice and set aside in a sieve to drain for 20 minutes.
Bring the milk to a boil in a large saucepan, stirring constantly.
Lower the heat, add the rice and stir well to mix.
Simmer until the rice is tender and the milk slightly thickened.
Add the raw palm sugar or brown sugar, stir to mix and simmer for a further
5-7 minutes.
Stir in the cashew nuts and remove from heat.
An Imran C. Compilation
Posted to EAT-L Digest 04 Jan 97
From: "Imran C."
Date: Mon, 6 Jan 1997 10:12:37 +1000
[Home] Rice With Red Beans (Korean Pat Bab) [Home]
Title: Rice With Red Beans (Korean Pat Bab)
Yield: 4 Servings
Ingredients
1/2 c round red beans
1/2 c rice
2 c water
Instructions
1. Quickly wash the red beans in cold water. Rinse the rice.
2. Bring the red beans to a boil in 2 cups water, then simmer for 20
minutes over a low flame. Add the rice and cook for 20 more minutes or
until dry.
Variation: For a less pronounced red bean taste, bring a dozen red
beans to a boil in 2 cups water. Then simmer for 20 minutes. Add
slightly less than 2 cups rice, boil a second time, then steam until
dry.
Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
[Home] Rice-Vegetable Oriental Salad [Home]
Title: Rice-Vegetable Oriental Salad
Yield: 4 Servings
Ingredients
1/2 c cauliflower, chopped
1/2 c broccoli, chopped
1/2 c carrots, chopped or sliced
1/2 c snow peas, chopped or sliced
1/2 c onions, chopped or sliced
2 tb soy sauce
2 1/2 c cooked quick brown rice
1 ts cider vinegar
1 ds ginger and lemon juice
Instructions
Cut the vegetables into 1/2-inch cubes. Place the vegetables in a
heavy saucepan with the soy sauce. Cover and simmer over low heat for
5 to 7 minutes until the vegetables are barely tender. Cool and add
the remaining ingredients. Chill before serving. Makes 4 servings.
Variations -- Add 1/2 cup of the following: Sliced water chestnuts,
chopped mushrooms, bean sprouts, pineapple chunks.
Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987
Arrowhead Mills, Inc. (Reprinted with permission) Electronic format
courtesy of: Karen Mintzias
[Home] Rich Spinach Soup (Korean Ginchang Sigumchi K [Home]
Title: Rich Spinach Soup (Korean Ginchang Sigumchi K
Yield: 4 Servings
Ingredients
1/2 lb fresh spinach
1 scallion
1 clove garlic
1 tb sesame oil
1/2 lb ground beef
1 ts soy sauce
1 tb salt
1 dash pepper
4 c water
Instructions
1. Wash the spinach thoroughly, then trim off the thick stems. Chop
the scallion and mince the garlic.
2. Heat the sesame oil in a heavy-bottomed pot. Brown the ground
beef, separating the particles while stir-frying. Add the scallion,
garlic, soy sauce, salt and pepper and stir-fry for 30 seconds. Add
the water, then the spinach. Bring the soup to a boil, then lower the
flame. Place a tight-fitting lid on the pot. Do not remove the cover
until soup is ready to be served. Simmer for 10 minutes.
From: The Korean Cookbook, By Judy Hyun.
[Home] Rich Spinach Soup (Korean Ginchang Sigumchi Kuk) [Home]
Title: Rich Spinach Soup (Korean Ginchang Sigumchi Kuk)
Yield: 4 Servings
Ingredients
1/2 lb fresh spinach
1 scallion
1 clove garlic
1 tb sesame oil
1/2 lb ground beef
1 ts soy sauce
1 tb salt
1 dash pepper
4 c water
Instructions
1. Wash the spinach thoroughly, then trim off the thick stems. Chop the
scallion and mince the garlic.
2. Heat the sesame oil in a heavy-bottomed pot. Brown the ground beef,
separating the particles while stir-frying. Add the scallion, garlic, soy
sauce, salt and pepper and stir-fry for 30 seconds. Add the water, then the
spinach. Bring the soup to a boil, then lower the flame. Place a
tight-fitting lid on the pot. Do not remove the cover until soup is ready
to be served. Simmer for 10 minutes.
From: The Korean Cookbook, By Judy Hyun.
Posted to MM-Recipes Digest V4 #012
From: Julie Bertholf
Date: Fri, 10 Jan 1997 19:12:19 -0800
Title: Ripe Plantains
Yield: 4 Servings
Ingredients
2 lg ripe plantains
vegetable oil; as needed
salt and freshly ground
-black peppe
Instructions
Cut plantains in half and peel. Slice them crosswise on the diagonal into
1/4inch ovals. In a 10inch iron skillet heat oil over moderate heat until
hazy.
Fry the plantains for about 4 minutes a side, turning them once. They
should look golden brown. Drain on paper towels and season well with salt
and pepper.
Formatted by Lindell Martin 1/20/2000.
Source:
"Cooking Monday to Friday Show #MF6755"
Copyright:
"Michele Urvater"
- - - - - - - - - - - - - - - - - - -
Per serving: 109 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
Nutr. Assoc. : 0 0 0
Contributor: Michele Urvater
Preparation Time: 0:00
[Home] Rita'S Chinese Chicken [Home]
Title: Rita'S Chinese Chicken
Yield: 4 Servings
Ingredients
1 -
1 1/2 lb chicken breast fillets --
1 cut into strips
1 tb dry sherry
1 ts soy sauce
1 tb cornstarch
1/2 ts salt
1/8 ts white pepper
1 ts sesame oil
1 ts minced garlic
1 ts grated fresh ginger
2 tb soy sauce
1 tb chinese vinegar
1 tb dry sherry
3 tb water
1/2 cube knorr chicken bouillon
2 ts sugar
2 ts cornstarch
2 pk ramen noodle soup
3 carrots -- scraped & sliced
1 lg green bell pepper
1 lg red bell pepper
1 lg onion
----------------------RITA TAULE BTVC62A-----------------------------
----------------------------MARINADE----------------------------------
--------------------------COOKING SAUCE-------------------------------
Instructions
Stir together marinade ingredients and add chicken. Marinate for at
least 2 hours.
Heat some vegetable oil in skillet and saute bell peppers, onion and
carrots until al-dente. Place in large saucepan. Using same skillet,
stir-fry chicken. When browned, place into large saucepan. Add about
3 cups of water to the skillet and start deglazing pan. Then add the
noodles from the two ramen packages and simmer until noodles start to
separate. Don't add too much water though. Once softened, pour
noodles over chicken and mix together.
Add the cooking sauce and let simmer for about 20 minutes.
Recipe By :
[Home] Roast Chicken With Chinese Basting Sauce [Home]
Title: Roast Chicken With Chinese Basting Sauce
Yield: 4 Servings
Ingredients
1 broiler-fryer chicken 3lbs
1 marinade:
1/3 c soy sauce
2 tb honey
2 tb cider vinegar
1 clove garlic, peeled
1 sl 1/4-inch thick fresh ginger
1 parsley for garnish
1 mandarin oranges for garnish
Instructions
Wash chicken, pat dry.
Combine the soy sauce, honey, vinegar, garlic, and giner in blender
container. Puree until blended to make marinade.
With fingers, make "tunnels" between skin and flesh of chicken over
teh breast and reaching into the thigh.
Place chicken into a deep bowl. pour marinade into the "tunnels."
Marinate at room temperature for 2 hours or refrigerated for 4 hours
or longer.
Remove chicken from marinade. Place on rack in roasting pan.
Roast at 350degreesF for 50-60 minutes or until juices run clear and
leg wiggles easily. Baste while roasting with the marinade to keep
the chicken moist.
Remove from pan. Garnish with parsley and mandarin oranges, if used.
Tips: Chicken cooked this way is excellent for a picnic lunch. Chill
after roasting. Cut into serving portions either at home before
packing into picnic lunch, or bring a knife and cut it at the picnic
site.
Good served with: Hot rice and vegetables. From: THE WHO #1 @178
From: Z Pegasus #2 @1219000 1 Date: 08-12-94 The Gwe Bbs
[asv/Cin] (37) Home Cooki
[Home] Roast Partridge Indiana [Home]
Title: Roast Partridge Indiana
Yield: 4 Servings
Ingredients
2 whole Partridge
2 pieces Salt pork, egg-sized
1 ts Ground sage
1/4 lb Butter; softened
1 tb Flour; seasoned with
1/2 ts Salt; and
1/4 ts Freshly-ground white pepper
4 sl Bacon
1/4 c Tomato sauce
3/4 c Sour cream
Instructions
Roll salt-pork pieces in sage and put into cavities of birds. Truss birds.
Rub with soft butter, dust with seasoned flour, and top with bacon
slices. Put into an open pan in a 350 degree oven for 30 minutes. When
birds test done, add tomato sauce blended with sour cream, and serve.
This recipe yields 4 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
06-12-1997
- - - - - - - - - - - - - - - - - -
Contributor: Jacqueline E. Knight
Preparation Time: 0:00
[Home] Roast Pork Tenderloin- Chinese [Home]
Title: Roast Pork Tenderloin, Chinese
Yield: 8 Servings
Ingredients
3 (3/4-lb) pork tenderloins
1 c chicken stock
1/4 c soy sauce
1/4 c honey
2 tb sherry
1 tb lemon juice
1/2 clove garlic
1 ts cinnamon
1 ts salt
1/4 ts powdered ginger
2 tb cornstarch
1 watercress sprigs
1 spiced purple plums
1 preserved kumquats
Instructions
Combine stock, soy sauce, honey, sherry, lemon juice, garlic, cinnamon,
salt & ginger; mix. Marinate meat 2 hours in mixture. Drain & coat meat
with cornstarch. Place in shallow roasting pan. Bake at 325 for 1-1/2
hours, basting frequently with marinade. Slice on the diagonal. Garnish
with watercress sprigs, spiced purple plums & preserved kumquats.
From the , Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Roast Pork With Chinese Lettuce [Home]
Title: Roast Pork With Chinese Lettuce
Yield: 8 Servings
Ingredients
1 clove garlic
1 tb sugar
4 tb soy sauce
1 1/2 ts salt
1/4 ts pepper
5 lb pork
1 head chinese lettuce
Instructions
1. Mince garlic, then combine with sugar, soy sauce, salt and pepper.
Rub over pork and let stand 1 hour. Meanwhile preheat the oven to 350
degrees.
2. Place pork on a rack over a roasting pan containing several inches of
water, and roast 1 hour. Meanwhile cut lettuce in 1-inch sections.
3. Remove pork and drain off fat. (Set rack aside.) Line bottom of pan
with lettuce; place pork on top. Return to oven and roast 45 minutes more.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Roast Wild Turkey American Indian Style [Home]
Title: Roast Wild Turkey American Indian Style
Yield: 1
Ingredients
1 wild turkey; 8-10 pounds
1 salt and pepper to taste
2 sm apples; sliced in half
1 md onion; cut in half
2 ribs celery sliced
1 ts sage
6 sl bacon; (6 to 8)
1 melted bacon fat
Instructions
Preheat oven for 20 minutes at 325xF. Sprinkle turkey inside
and out with salt and pepper. Place apples, onions and celery
slices into the cavity. Sprinkle inside of the cavity with salt,
pepper, and sage. Pull legs upward and tie them together with a
string. Turn the wings under the bird and secure with toothpicks
or a small skewer. Place turkey breast up on a rack in a roasting
pan. Cover breast with bacon slices and a cheesecloth soaked in
melted bacon fat. Roast in the preheated oven 20 to 25 minutes
per pound or until the joints move freely. Baste often with pan
juices. Remove from oven and let stand 10-15 minutes before
carving.
Serves 8 to 10
Per serving: 425 Calories (kcal); 20g Total Fat; (40% calories from fat);
13g Protein; 52g Carbohydrate; 32mg Cholesterol; 609mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 3 Fruit;
2 1/2 Fat; 0 Other Carbohydrates
By Foodlore/Recipe Exchange INTERNET:EAT-L@LISTSERV.VT.EDU To: ,
converted by MM_Buster v2.0n.
[Home] Roasted Chinese Chicken Salad With Eggplant [Home]
Title: Roasted Chinese Chicken Salad With Eggplant
Yield: 6 Servings
Ingredients
1 no ingredients
Instructions
1 whole chicken; (about 4 lb.)
1 tb soy sauce
2 tb molasses
1 ts toasted sesame oil
1 1/2 lb small Italian eggplant;
-sliced into 1/4-inch-thick
-rounds
vegetable oil; to brush on
-the eggplant
[Home] Roasted Japanese Eggplant With Green Herb Sau [Home]
Title: Roasted Japanese Eggplant With Green Herb Sau
Yield: 6 Servings
Ingredients
6 japanese eggplants, 6 to 8
-inches l; ong
1 c fresh cilantro leaves
1 c fresh italian parsley leaves
1 ts ground cumin seeds; roasted
1 zest of 2 lemons
1/2 c lemon juice
1 black pepper
1 salt
Instructions
Over a grill or gas flame, roast the eggplant until the skin
blackens and the flesh is soft. Allow to col and peel carefully with
a small sharp knife to remove all the skin, being careful that the
eggplants keep their shape.
Puree the remaining ingredients in a blender or food processor. Pour
the sauce over the eggplants and allow them to marinate in the sauce
for at least an hour.
From DEEANNE's recipe files
[Home] Roasted Plantains [Home]
Title: Roasted Plantains
Yield: 6
Ingredients
3 lg plantains; peeled and cut
-into chun
2 lg carrots; cut into chunks
1 md onion; sliced
4 ts olive oil; optional
1 salt and pepper
Instructions
Preheat oven to 450F.
In a large bowl, combine all the ingredients. Transfer them to a greased
baking sheet or pan, cover loosely with foil, and bake the vegetables for
20 minutes longer, or until the plantains are tender.
Per serving: 155 Calories; 3g Fat (18% calories from fat); 2g Protein; 33g
Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 1 Vegetable; 2
Fruit; 1/2 Fat
Recipe by: The Vegetarian Way, Mark & Virginia Messina
Converted by MM_Buster v2.0l.
[Home] Roasted Red Snapper With Thai Basil [Home]
Title: Roasted Red Snapper With Thai Basil
Yield: 2 Servings
Ingredients
1 whole Red snapper, skin on;
-scales removed,
and gutted
Salt; to taste
Freshly-ground black pepper;
- to taste
4 Keffir lime leaves
2 tb Peanut oil
2 Garlic clove; finely minced
2 tb Finely-chopped ginger
6 Thai basil leaves - (6 to
-8); shredded
(or other fresh basil
-leaves)
2 Sweet red peppers; seeded,
-julienned
1 c Shredded white cabbage
4 oz Fresh tofu; cut into 1"
-pieces
1/2 c Shelled unsalted peanuts
1/2 c Unsweetened coconut milk
Instructions
Season fish inside and out with salt and pepper. Place lime leaves inside
the body cavity. Combine the peanut oil, garlic, ginger and basil leaves
in a dish and marinate the fish for 1 to 2 hours, refrigerated,
occasionallyturning and basting.
Preheat oven to 450 degrees. Preheat roasting pan in oven for
10 minutes before cooking snapper.
Add the red pepper, cabbage and tofu to the pan and roast for 5
minutes. Place the marinated fish into the preheated roasting pan on one
side on a bed of the vegetables and roast for 12 to 15 minutes before
turning the fish to its other side. Roast for 5 minutes and pour the
peanuts and coconut milk over the fish. Continue to roast for 10 minutes
more before removing from the oven. Allow to rest for 5 minutes.
Use two spoons to remove the fish from the bones.
Serve on a bed of rice noodles tossed with sesame oil. Spoon the tofu, red
pepper, cabbage and panjuices over the fish and noodles.
This recipe yields 2 to 3 servings.
Recipe Source:
MICHAEL'S PLACE with Michael Lomonaco
From the TV FOOD NETWORK - (Show # ML-1B05
broadcast 05-18-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-18-1997
- - - - - - - - - - - - - - - -
- -
Contributor: Michael Lomonaco
Preparation Time: 0:00
[Home] Rocky Mountain Cake [Home]
Title: Rocky Mountain Cake
Yield: 1
Ingredients
2 c cake flour
1 tb baking powder
1 ts cinnamon
1/2 ts allspice
7 eggs; separated
1/4 c cold water
1 1/2 c sugar
1 ts salt
1/2 ts nutmeg
1/2 ts ground cloves
1/2 c salad oil
1/2 ts cream of tartar
Instructions
Mix oil, sugar and egg yolks. Add flour and spices alternately with water.
Fold in beaten egg whites. Bake at 375 degrees for 40-50 minutes.
Lydia Mae Troyer (Cook)
Per serving: 3402 Calories (kcal); 142g Total Fat; (37% calories from fat);
57g Protein; 482g Carbohydrate; 1309mg Cholesterol; 3997mg Sodium
Food Exchanges: 12 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 25
Fat; 20 1/2 Other Carbohydrates
Recipe by: Amish County Cookbook - Lydia Mae Troyer
Converted by MM_Buster v2.0n.
[Home] Rocky Mountain Oysters On The 1 2 Shell [Home]
Title: Rocky Mountain Oysters On The 1/2 Shell
Yield: 6 Servings
Ingredients
2 lb calf testicles
1 c flour
1/4 c cornmeal
1 ts salt
1 ts black pepper
1/2 ts garlic powder
1 c buttermilk
1 tb cider vinegar
1 c red wine
1 qt peanut oil or corn oil
------------------------------SAUCE-----------------------------------
1/2 c heinz catsup
1 tb mayonaise
3 tb tabasco sauce
2 tb worcestershire sauce
3 tb lemon juice fresh squeezed
Instructions
Remove skin from each "oyster" and place "oysters" in a pan of salt
water. Be sure they are covered. Allow to sit for 1 hour then drain.
Transfer the "oysters" to a large pot. Add enough water to float the
"oysters". Add 1 Tablespoon of vinegar. Parboil the "oysters", drain,
rinse, and slice into 1/4" ovals. Sprinkle with salt & pepper. Mix
the flour & corn meal then dredge the "oyster" slices through this
mixture.Dip into buttermilk then re-dip into,the flour mixture, then
dip into the red wine. Drop each "oyster" into the pre-heated oil and
deep fry until golden brown. Remove from oil, drain, and serve. Mix
the sauce ingredients and spoon over the "oysters" or use as dipping
sauce.
[Home] Roger'S Run Fasta Pasta & Oriental Tuna And Bean Salad [Home]
Title: Roger'S Run Fasta Pasta & Oriental Tuna And Bean Salad
Yield: 2
Ingredients
--------------------------FOR THE PASTA-------------------------------
250 g fresh lasagne sheets
25 g butter
115 g shitake mushrooms; sliced
1 tb chopped; fresh tarragon
55 g bread; roughly broken up
1 ; into small pieces
1 egg; beaten
1 tb olive oil
1 leek; cleaned and sliced
50 ml vegetable stock
50 ml white wine
300 ml double cream
2 tb chopped; fresh chervil
1 ***for the oriental tuna and
- bean
1 ; salad***
1 tuna steak
1 tb soy sauce
1 lime; juice of
250 g runner beans; trimmed and
-sliced
1 ; diagonally
2 tb olive oil
2 ts honey
2 ts sesame oil
115 g cherry tomatoes; cut into
-halves
1 tb chopped; fresh coriander,
1 ; plus
1 fresh coriander leaves to
-garnish
1 salt and pepper
Instructions
Preheat the oven to 220c/425f/Gas 7. Grease a shallow ovenproof dish.
1 To make the Pasta: Place the lasagne in a shallow dish and pour over the
boiling water. Leave to soak for about five minutes.
2 Heat the butter in a frying pan. Add the mushrooms and the chopped
tarragon and cook for a couple of minutes. Remove from the heat and allow
to cool, then mix in the bread, the beaten egg and seasoning.
3 Heat the olive oil in a saute pan. Add the sliced leeks and cook gently
to soften. Add the vegetable stock and white wine, stir and season.
Drain the pasta.
4 Place the leeks in the bottom of the ovenproof dish. Place some of the
mushroom mixture at the end of one of the lasagne sheets, then roll up.
Repeat for the remaining lasagne sheets, then place in the dish on top of
the leeks.
5 Cover either with the lid of the dish or foil, then place in the oven
and bake for about 8-10 minutes, or until cooked through. Gently heat the
double cream in a pan with the chopped chervil. When the pasta is cooked,
pour over the chervil cream sauce and serve.
6 To make the Oriental Tuna and Bean Salad: Place the tuna in a shallow
dish, pour over the soy sauce and the juice of half a lime and season with
black pepper. Leave to marinate for about 10-15 minutes.
7 Blanch the beans in a pan of boiling water for about two minutes, then
drain. Heat the olive oil in a frying pan then add the beans and cook for
1-2 minutes.
8 Add the honey, the remaining lime juice, 1 tsp sesame oil, tomatoes and
chopped coriander, then cook for another 1-2 minutes and season.
9 Heat a frying pan, and when hot, add the tuna and any marinade. Cook
the tuna for about two minutes on each side, or until cooked to taste.
10 Spoon the hot bean salad into the centre of a serving plate. Sit the
tuna on top, drizzle over 1 tsp sesame oil and garnish with fresh
coriander leaves.
Converted by MC_Buster.
NOTES : Chef - Lesley Waters and Roger Black
Recipe by: Celebrity Ready Steady Cook
Converted by MM_Buster v2.0l.
[Home] Round-Roast Oriental (Lf) [Home]
Title: Round-Roast Oriental (Lf)
Yield: 12 Servings
Ingredients
3 lb top or bottom round roast
1 lg garlic clove -- crushed
2 lg garlic cloves -- cut in
1 halves
2 tb sake -- japanese rice wine
Instructions
1 tablespoon Honey 1 1/2 tablespoons Ground dry mustard 1
tablespoon Tamari -- or soy sauce 2 teaspoons Toasted sesame seeds --
crushd 1 cup Water -- or stock -----PER SERVING----- *cals *mg chol *gm fat
*mg sodium
Trim all visible fat from the beef, then rub the beef all over with the
crushed garlic. Cut four slits in the roast, and insert a piece of peeled,
sliced garlic clove into each slit. Place the roast in a roasting pan.
Combine the remaining ingredients in a small bowl and pour over the roast.
Let marinate at room temperature for 1 hour. Bake, covered, at 350 degrees
for 2 hours, or until done, basting occasionally. Remove the garlic cloves
before serving, unless you like a lot of garlic! Makes 12 servings, 3
ounces each.
Recipe By :
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
[Home] Roy'S Wood-Smoked Szechwan-Style Baby Back Pork Ribs [Home]
Title: Roy'S Wood-Smoked Szechwan-Style Baby Back Pork Ribs
Yield: 1 Servings
Ingredients
------------------------------SZECHWAN MARINADE-----------------------------
5 tb white miso; (shiro miso)
1/3 c hoisin sauce
1 1/2 tb minced ginger
1 1/2 tb minced garlic
1 1/2 tb sake
1 1/2 tb soy sauce
2 ts sugar
1 tb chile paste with garlic;
-(preferably lan chi brand
Instructions
------------------------------------PORK------------------------------------
2 1/2 lb baby back pork ribs
3 qt chicken stock
1 tablspoon minced ginger
2 ts minced garlic
2 tb minced fresh parsley
2 tb tninced fresh cilantro
Several years ago, Bon App,tit magazine ran a feature article on Roy's
Restaurant. It included this recipe for smoked ribs; you might call it one
of my signature dishes.
Combind the marinade ingredients together in a bowl and refrigerate
overnight. Place thc pork ribs in a large saucepan with thc chicken stock
ginger, garlic, parsley, and cilantro, and simmer for about 30 minutes, or
until tender. Remove the ribs, and reserve the broth for soup r freeze for
another time. Immediately brush the ribs with the Szechwan marinade, and
let cool.
Meanwhile, prepare the grdl and soak some kiawc or mesquite wood chips in
water in preparation for smoking the ribs.
Brush the ribs again with the marinade before roasting, and slowly cook the
ribs over the wood chips on a covered grill until nicely browned and smoky
(about 15 to 20 minutes). Serve with extra Szechwan marinade on the side.
Yield: Serves 4
http://www.foodtv.com/socal/recreg.htm
Posted to recipelu-digest by LSHW on Feb 20, 1998
[Home] Rules Prawn Cocktail [Home]
Title: Rules Prawn Cocktail
Yield: 1
Ingredients
3 80 g; (2 3/4oz) prawns,
1 ; shelled
300 ml lobster base; (10 1/2fl oz)
1 carrot
1/2 bn chives
1 celeriac
9 headless gambas cooked
-prawns
300 ml olive oil; (10 1/2fl oz)
100 ml sherry vinegar; (3 1/2fl oz)
100 ml tomato ketchup; (3 1/2fl oz)
250 ml chateau challon; (8 3/4fl
-oz)
600 ml double cream; (21fl oz)
1 pk mixed salad
500 g chopped hazelnuts; (17
-1/2oz)
Instructions
Julienne celeriac. Cut the carrot and celeriac into brunoise. Whisk the
oil, ketchup and sherry vinegar. Add brunoise. Reduce chateau challon,
add the lobster base then place on ice. Whip the cream and season. Fold
in the cold lobster base. Deep fry julienne celeriac. Mix the prawns
with the cocktail sauce. Dress dish.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.