Oriental Recipes - W
[Home] Warm Broccoli And Tofu Salad With Grilled Chinese Sausage [Home]
Title: Warm Broccoli And Tofu Salad With Grilled Chinese Sausage..
Yield: 1
Ingredients
2 tb sesame oil
6 oz chinese sausage or smoked
-sausage; cut into 1/2-inch
1 ; rounds, up to 8
2 tb chopped garlic
1 head broccoli; cut into
-florets
1 ; and stems sliced on
1 ; a bias
3 pieces firm tofu; cut into
-1/2-inch
1 ; cubes, up to 4
1 tb grated fresh ginger
1 tb chili oil; (recipe follows)
2 tb chopped garlic
3 tb soy sauce
1 tb mirin
2 tb miso paste
2 tb rice wine vinegar
Instructions
Heat a wok or large saute pan on high flame, add sesame oil, sausage and
garlic and cook for 2 to 3 minutes. Add broccoli, cook additional 2 to 3
minutes and remove to a bowl.
In same pan or wok add tofu, ginger and toss quickly for 30 seconds.
Remove to bowl with sausage and broccoli.
Reduce heat and add chili oil, garlic and soy sauce and whisk in mirin,
miso, rice vinegar and season to taste. If heat is too high you may need
more oil for consistency.
Plate broccoli, tofu and sausage mixture on plate and drizzle warm
vinaigrette on top. Garnish with scallion or chives.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9410 - DEB STANTON
Converted by MM_Buster v2.0l.
[Home] Warm Cocktail Of Deep Fried Eggs With Sweet And Sour Sauce [Home]
Title: Warm Cocktail Of Deep Fried Eggs With Sweet And Sour Sauce
Yield: 4
Ingredients
75 g caster sugar
5 tb fish sauce
6 tb tamarind juice
6 shallots; finely sliced
6 garlic cloves; finely sliced
4 red chillies; finely sliced
6 hard boiled eggs
25 g coriander
1 lime; juice of
1 tb sesame oil
1 oil for deep frying
Instructions
Combine the sugar, fish sauce, tamarind juice in a pan and dissolve the
sugar.
Reduce the liquid by half. Taste and adjust. It should be sweet, salty
and slightly sour.
Warm a little sesame oil in a frying pan and sweat off the shallots,
garlic and chillies until golden brown.
Deep fry the eggs in the hot fat for 3-5 minutes and drain.
Pour the sauce into a pan and roll the eggs in it. Cut into quarters,
drizzle with the sauce, sprinkle with coriander and lime juice and serve.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights
reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
[Home] Warm Indian Rice Pudding [Home]
Title: Warm Indian Rice Pudding
Yield: 1
Ingredients
1 c short-grain indian or
-italian; (arborio) rice*
1 1/2 c water
2 c milk; up to 3
1/2 c sugar; or to taste
1/4 c golden raisins
1/4 c raw cashews or shelled
-pistachios; chopped fine
1 seeds from 4 cardamom pods
1 ground cinnamon to taste
Instructions
In a saucepan combine the rice and water, bring to a boil, stirring, and
simmer, stirring occasionally, for 15 minutes. Add 2 cups of the milk, the
sugar, raisins, cashews or pistachios, cardamom seeds, and cinnamon, and
simmer, stirring often, for 10 to 15 minutes more, or until rice is tender
and
mixture creamy. Add additional milk, if necessary. Pudding may also be
served
chilled.
Yield: 4 to 6 Servings
*Arborio or Indian short-grain rice is available at specialty food shops.
Converted by MC_Buster.
Per serving: 811 Calories (kcal); 16g Total Fat; (17% calories from fat);
17g Protein; 155g Carbohydrate; 66mg Cholesterol; 256mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 3 Fat;
6 1/2 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW# INF159
Converted by MM_Buster v2.0n.
[Home] Warm Oriental Duck & Noodle Salad [Home]
Title: Warm Oriental Duck & Noodle Salad
Yield: 2
Ingredients
1 pk 2 waitrose farmhouse
-duckling
1 ; boneless breasts
75 ml sharwood's hoisin sauce;
-(5tbsp)
30 ml sharwood's plum sauce;
-(2tbsp)
5 ml sesame oil; (1tsp)
15 ml mitsukan rice wine vinegar;
-(1tbsp)
1/2 250 g box waitrose fresh
-sesame noo; dles
100 g broccoli florets; blanched
-(3 1/2oz)
75 g mangetout; blanched (2
-3/4oz)
1 salt and freshly ground
-black peppe; r
2 salad onions; thinly sliced
Instructions
Brush the duck breasts with 60ml (4tbsp) hoisin sauce. Arrange on a rack
in a roasting tin and place in a preheated oven 200§C, 400§F, gas mark 6,
for 35-40 minutes or until thoroughly cooked and the juices run clear.
Meanwhile make a dressing by mixing together the remaining hoisin sauce,
the plum sauce, sesame oil and rice wine vinegar, then leave to one side.
When the duck is almost ready, place the noodles in a pan of boiling water
and simmer gently for 3-4 minutes. Drain thoroughly and place in a large
bowl.
Cut the duck breasts into thin slices and add to the noodles.
To serve, add the broccoli, mangetout and dressing to the duck and noodles
and toss gently. Season with salt and freshly ground black pepper.
Garnish with the sliced salad onions.
Converted by MC_Buster.
NOTES : A warm salad really brings out the flavour of the ingredients.
Serve this salad as an easy supper for two, or with a selection of
other Chinese dishes for more people.
Converted by MM_Buster v2.0l.
[Home] Warm Oriental Salad [Home]
Title: Warm Oriental Salad
Yield: 3 Servings
Ingredients
1 lb chicken breasts; in strips
1/2 c snow peas
1/2 c waterchestnuts
1/2 c bamboo shoots
1/2 c baby corn ears
1 1/4 c sliced carrots
crushed red pepper; to taste
Marinade:
1/2 c peanut or sesame oil
3 tb chopped garlic
1 ts chopped green onions
1/2 ts ginger
Instructions
Mix together marinade ingredients and heat in skillet. Add chicken and
saute until golden. Toss in vegetables and stir until everything is coated.
Serve warm with Sesame Breton crackers.
(May also be refrigerated and served chilled.
Serves 2-3
MC formatting by bobbi744@acd.net ICQ# 12099532
- - - - - - - - - - - - - - - - - -
Contributor: Beton Sesame Cracker box
Preparation Time: 0:00
[Home] Warm Polenta And Oxtail Cakes On Fennel Salad [Home]
Title: Warm Polenta And Oxtail Cakes On Fennel Salad
Yield: 4
Ingredients
2 c leftover polenta - (to 3
-cups); see * note
1/2 c grated asiago cheese
1 c minced leftover oxtail meat;
- see * note
1/4 c sliced green scallions
1 salt; to taste
1 freshly-ground black pepper;
- to taste
1 === fennel salad ===
3 c shaved fennel
1 juice of 1 lemon
1/4 c extra-virgin olive oil
1 ts coarse-ground coriander seed
1 salt; to taste
1 freshly-ground black pepper;
- to taste
1 === dark vinegar syrup ===
2 c balsamic vinegar
1/2 c chinese vinegar
Instructions
* Note: See the "Aromatic Braised Oxtail With Preserved Lemon Polenta"
recipe
which is included in this collection.
Reheat polenta. Mix in cheese, oxtail and scallions. Check for seasoning.
Mold
in baking dish so polenta is at least 1-inch thick. Refrigerate overnight.
Cut
squares or circles and grill until hot. Can also saute in nonstick pan.
Serve warm on top of Fennel Salad. Garnish with Dark Vinegar Syrup and
fennel
sprigs.
For the Fennel Salad: Mix all in large bowl. Check for seasoning.
For the Dark Vinegar Syrup: In a stainless steel pan, slowly reduce
vinegars
by 80 percent until a syrup consistency is achieved.
This recipe yields 4 servings.
Source:
"EAST MEETS WEST with Ming Tsai - (Show # MT-1A29) - from the TV FOOD
NETWORK"
S(Formatted for MC5):
"10-27-1999 by Joe Comiskey - jcomiskey@krypto.net"
Per serving: 138 Calories (kcal); 14g Total Fat; (79% calories from fat);
0g Protein; 8g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.
[Home] Warm Thai Mussel Salad With Mint [Home]
Title: Warm Thai Mussel Salad With Mint
Yield: 1
Ingredients
2 tb peanut oil.
2 garlic cloves.
1 c white wine.
6 black peppercorns.
4 coriander stems.
1.5 kg small black mussels.
2 tb thai fish sauce.
2 tb juice of 1 lime or lemon.
5 tb coconut milk.
1 tb sugar.
1 garlic clove, crushed.
1 ts grated fresh ginger.
1 fresh red chilli, finely
-sliced.
1 fresh freshly ground pepper.
2 tb fresh mint leaves.
Instructions
An easy play on Thai flavourings that you can either serve warm with
steamed jasmine rice, or leave to cool and serve as a tangy, spicy salad at
room temperature.
Soak mussels in a bucket of cold water for 3 or 4 hours, changing water in
that time. Throw out any with broken shells, and which float, or any which
do not close. Scrub shells clean under cold running water, and yank the
little beards from the mussels.
Heat peanut oil in a lidded frypan, and cook garlic cloves until they
colour. Add white wine, black peppercorns and coriander stems and bring to
the boil. Add mussels, cover with a tight-fitting lid, and turn up the
heat. Shake the pan with all your might after a minute or two of cooking
use tongs to remove any shells that have opened.
Cover and return to the heat for another thirty seconds, then shake and
check for more opened shells, repeat process, discarding any shells that
don't open at all. Strain the cooking juices through a fine strainer or
muslin cloth.
Reheat the cooking juices in a small saucepan. Add sugar, lime juice, fish
sauce, coconut milk, garlic, ginger, chilli, and pepper and heat gently,
stirring until sugar is dissolved. Place opened mussel shells in a big
bowl, pour on the dressing, add mint leaves and toss. Serve with jasmine
rice.
Serves three or four.
[Home] Wei-Chuan'S Chinese Roast (Barbecued) Pork [Home]
Title: Wei-Chuan'S Chinese Roast (Barbecued) Pork
Yield: 4 Servings
Ingredients
1 1/3 lb pork shoulder (no bones)
1 tb dry sherry
2 tb sugar
1/2 tb salt
1 tb soy sauce
1 tb hoisin sauce
1 red food coloring
1 (optional)
Instructions
Cut meat into strips. Mix remaining ingredients and marinate meat at
least 1 hr. Bake 20 min in preheated 500 oven. Pieces should be
brownish-red (or red if you use food coloring) with a few singed
areas.
Serving suggestions:
1. Dice and use in roast pork buns (recipe follows). 2. Slice and
serve as is, as an appetizer. 3. Slice and stir-fry with bok choy,
adding salt and broth and cornstarch-water to thicken. Serve with
rice as a main dish. 4. Slice and stir-fry with tofu, adding soy and
cornstarch-water to flavor and thicken. Serve with rice as a main
dish. Chopped scallion should be strewn over this dish just before
serving. From: Michael Loo Date: 17 Nov 97
[Home] West Anglo Indian Curry Sauce [Home]
Title: West Anglo Indian Curry Sauce
Yield: 2 Servings
Ingredients
2 tb mild vegetable oil
1 c coarsely chopped onion
1 one-inch piece fresh ginger;
- peeled
1 1/2 lb red-ripe tomatoes; cored,
-quartered
1/4 c chopped cilantro
1/2 ts cayenne pepper
1 ts salt
1 1/4 ts garam masala or curry powder
Instructions
Heat oil in a heavy, medium-sized skillet over medium heat. Add onions and
stir-fry until onions turn caramel brown, about 12 to 15 minutes. Remove
from heat. Place in a blender with the ginger, tomatoes, cilantro, cayenne
and salt; puree until smooth. Transfer to a medium-size saucepan. Stir in
garam masala or curry powder, cover, and cook over medium heat until
tomatoes loose their raw aroma, 15 to 18 minutes. Makes about 2 cups. PER
TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat (0 g
saturated), 0 mg cholesterol, 69 mg sodium, 0 g fiber.
Recipe by: Laxmi Hiremath in the San Francisco Chronicle, 6/24/92
Posted to recipelu-digest by Sharon Raghavachary on
Feb 05, 1998
[Home] West Indian Bread Pudding [Home]
Title: West Indian Bread Pudding
Yield: 10 Pounds (4.5
Ingredients
5 cups. french bread cubes,
-about 6 ozs.
1/3 c golden raisins
1 c mashed very ripe banana,
-about 2 la; rge
1/4 c plus 2 tbsp. honey
1 1/4 cups. skim milk
1 c egg substitute
1/4 tsp. ground nutmeg
1 tsp. vanilla extract
Instructions
(Low-Fat)
Combine the bread cubes and raisins. In a separate bowl, combine the
remaining ingredients, and pour over the bread cubes. Stir gently to mix,
and let the mixture sit for 10 minutes.
Coat a 1 1/2 quart casserole dish with nonstick cooking spray. Spread the
bread mixture evenly in the dish, and bake at 350 degrees for 50 to 60
minutes, or until a sharp knife inserted in the center comes out clean.
Let stand for 10 minutes. Serve warm, and refrigerate any leftovers.
Makes 9 servings.
Calories: 182 Fat: 0.8 g Sodium: 185 mg Fiber: 1.2 g
[Home] West Indian Curry Powder [Home]
Title: West Indian Curry Powder
Yield: 1 Servings
Ingredients
25 g (1 oz) coriander seeds
1 tb aniseed, whole
1 tb cumin, whole
1 tb black mustard, whole
1 tb fenugreek, whole
1 tb black pepper, whole
1 a piece of cinnamon
2 tb ground ginger
2 tb ground turmeric
Instructions
Hindus who migrated to the West Indies in the 19th century introduced their
spice blends to the islands, and curries are now found throughout the
region.
Dry roast all the whole spices for about 5 minutes. Cool, then grind and
blend with the ginger and turmeric. In an airtight jar, the powder will
keep for 3-4 months.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #619
by "Mary Spyridakis" on May 23, 97
[Home] West Indian Curry [Home]
Title: West Indian Curry
Yield: 1 Servings
Ingredients
1/4 c onion, minced
3 tb butter or marg.
3 tb flour
1 1/4 ts curry powder
3/4 ts salt
1/4 ts powdered ginger
3/4 ts sugar
1 bouillon cube
1/2 c boiling water
1 c milt
2 c shrimp meat or chicken
-cooked
1 ts lemon juice
Instructions
I got this recipe from a Monastery Cookbook I bought when I stayed at a
Monastery a couple of weeks ago. The cookbook is one of those "fund-raiser"
type cookbooks with recipes contributed by several people....it's really a
fantastic book actually, well worth the $7 I paid for it. The recipe calls
for shrimp as the seafood, or chicken could be substituted, which is what I
did when I made it....shrimp is too expensive, and my husband doesn't
appreciate it anyway. I suppose you could add more curry if you wanted to
this recipe. Betty Mellen from Corning, NY contributed the recipe in the
book.
Saut, onion in butter in top of a double boiler. Stir in flour, all the
seasonings and sugar. Add bouillon, dissolved in the boiling water. Add
milk. cook over boiling water, stirring until smooth and thick. Add cubed
meat or shrimp and lemon juice. Heat.
Notes: When I made this, I didn't cook over boiling water, just watched and
stirred in my skillet. I also added a little chopped up apple. Posted to
TNT - Prodigy's Recipe Exchange Newsletter by "Lilia Prescod"
on Apr 16, 1997
[Home] West Indian Fruit Pie [Home]
Title: West Indian Fruit Pie
Yield: 6 Servings
Ingredients
4 tb fresh pineapple, cubed
2 fresh pears, peeled,
-quartered and; cored
2 bananas, thinly sliced
4 dried figs, chopped (up to
-5)
4 oz brown sugar
1/4 ts salt
1/2 oz flour
1 lemon, juice and grated rind
- of (or; 2 limes)
1 unbaked pastry for a
-2-crust, 9-inc; h pie
----------------------------RUM SAUCE---------------------------------
2 tb sugar
2 ts cornstarch
1/4 ts powdered cinnamon
2 tb water
3 tb rum
Instructions
Put pineapple into a bowl, add pears, bananas and figs. Stir in sugar,
salt, flour, lemon or lime. Stir all together well. Line 9" pie plate with
pastry crust and turn mixture in. Cover with pastry top crust and bake for
15 minutes in preheated 425 F oven. Reduce heat to 350 F and cook for
45 minutes. Serve hot. May be served with rum sauce if desired.
Rum Sauce: Mix sugar, cornstarch and cinnamon and stir in water and rum,
blending well. Cook over low heat until sauce thickens, stirring all the
time. Serve hot with fruit pie.
Recipes are from _Cooking the Caribbean Way_ by Mary Slater. Posted to
EAT-L Digest 12 Mar 97 by Felicia Pickering on Mar
12, 1997
[Home] West Indian Marinade [Home]
Title: West Indian Marinade
Yield: 2 1/2 Cups
Ingredients
1 white onion, finely chopped
1 green pepper, seeded and
--finely ch; opped
1 scotch bonnet pepper, seeded
- -and f; inely chopped
2 cloves garlic, minced
1 ts salt
1 ts freshly ground black pepper
1/2 c chicken stock
1/2 c white wine vinegar
1 juice of one lime
1 ts sweet paprika
1 ts dried oregano
2 sprigs fresh coriander,
--finely cho; pped
2 sprigs fresh parsley, finely
- -chopp; ed
Instructions
In a large bowl, combine all the ingredients to form a paste. Cover
and refrigerate.
From Sugar Reef Caribbean Cookbook.
Typed by Syd Bigger.
[Home] West Indian Masala [Home]
Title: West Indian Masala
Yield: 1 /2 Cup
Ingredients
6 tb coriander seeds
1 ts fenugreek seeds
2 ts fennel seeds
1 ts black mustard seeds
1 1/2 ts cumin seeds
2 ts turmeric (opt)
1 ts ground jamaican allspice
-(optional)
Instructions
Roast all the seeds in a large pan in a 350oF oven until they begin
popping. Place a cookie sheet on top of the pan and roast for an
additional 8 minutes, taking care not to burn the seeds. Cool the
seeds and grind them together in a spice mill to a fine powder. Add
the turmeric and allspice, if using, and mix well.
The lack of chilies is typical of the eastern Caribbean where hot
sauces rather than curry powder is expected to provide the heat.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9
pg 211
[Home] West Indian Pepper Pot Soup [Home]
Title: West Indian Pepper Pot Soup
Yield: 6 Servings
Ingredients
1 Link Italian Hot Sausage
1/4 Lb. Corned Beef; in one
-piece
1 Large Onion; chopped
4 Scallions; chopped
1 Bay Leaf
2 Sprigs Fresh Thyme
1/2 Scotch Bonnet Pepper; * see
-note
Red Pepper Flakes Or Cayenne
- Pepper; to taste
1 1/2 T. Whole Allspice
1/2 T. Whole Black Peppercorns
6 C. Beef Stock
2 C. Shredded Callaloo,
-Spinach, Mustard; or other
1 Med. Carrot; peeled and
-diced
1/2 Lb. Yuca; peeled and diced
3/4 C. Chayote Or Yellow Squash;
- diced
Salt To Taste
Instructions
* or other small hot chili, seeded and minced, or hot
1. Dice the sausage, place it in a 3-4 quart saucepan and cook over med.
heat until lightly browned. Dice the corned beef. add it and continue to
cook a few minutes. Add the onion, scallions, bay leaf and thyme and
continue to cook until the onion is tender. Stir in the hot chili or
pepper.
2. In a mortar or spice grinder, crush the allspice and peppercorns and add
them to the pot. Stir, then add the stock. Bring to a simmer, and add the
greens. Cook for 20 minutes.
3. Add the carrot, yuca and squash and cook about 10 minutes longer. Taste,
adjust the amount of pepper if necessary and season with salt. Remove the
bay leaf and thyme before serving
- - - - - - - - - - - - - - - - - -
Contributor: Brenda Pittsley
Preparation Time: 0:45
[Home] West Indian Pepper Sauce [Home]
Title: West Indian Pepper Sauce
Yield: 1 Servings
Ingredients
1 mango or papaya
1 md yellow onion; coarsely
-chopped
1 md garlic clove
5 scotch bonnets or
-habs,stemmed; not seeded
1 inch piece of ginger root
1/2 ts turmeric
1 tb dry mustard
1 pn cumin
1 pn coriander
1/2 tb honey
1/2 c cider vinegar
1/2 c water
1 ts salt
Instructions
Puree first 10 ingredients in blender. Transfer mixture to bowl. In non
reactive saucepan, bring vinegar, water, and salt to boil. Pour over mango
mixture and stir well. Allow to cool before bottling. Refrigerated, sauce
will keep approx 6 weeks.
Recipe By : Hot Licks-Jennifer Trainer Thompson
Posted to bbq-digest V4 #50
Date: Fri, 22 Nov 1996 10:51:18 -0500
From: Kit Anderson
[Home] West Indian Pumpkin Rice And Red Beans (Solomon) [Home]
Title: West Indian Pumpkin Rice And Red Beans (Solomon)
Yield: 8 Servings
Ingredients
1 tb canola oil
1 md yellow onion; chopped
2 lg clove garlic; minced
2 c pumpkin cubes; *see note
2 ts curry powder
1/2 ts black pepper
1/2 ts salt
1/4 ts ground cloves
1 1/2 c basmati rice or white rice;
-*see tip
1 c coarsely chopped kale or
-spinach
15 oz cooked red kidney beans;
-drained and rinsed
Instructions
In a large saucepan heat the oil over medium heat. Add the onion and garlic
and cook, stirring, for 5 minutes until the onion is translucent. Stir in
the pumpkin, curry, pepper, salt, and clove and cook for 1 minute more.
Add 3 cups water and the rice, cover, and bring to a simmer. Cook over
medium-low heat for about 15 minutes. Stir in the kale and beans and cook
for about 5 minutes more. Fluff the rice and turn off the heat. Let stand
for 10 to 15 minutes before serving.
VARIATION: Serve rice and beans with small amounts of chicken or fish.
TIP *For a taste of island heat, add a whole Scotch bonnet pepper (pierced
once with a fork) to the rice while it simmers. Remove it before serving
and cut into thin strips, discarding the seeds, serve on the side. -- see
source #2.
Recipe from #1) SEVEN PILLARS OF HEALTH: Nutritional Secrets for Good
Health and Long Life, by Jay Solomon, 1996, Prima Publishing; from #2) THE
GLOBAL VEGETARIAN, Jay Solomon, 1995, Contemporary Books. MC editing by Pat
Hanneman (Kitpath) < http://wizard.ucr.edu/~phannema > Mc-PER SERVING: 226
cals, 2.3gfat (9% cff); 14% cf-Protein.
Notes: This festive dish is traditionally made with West Indian pumpkin, a
huge squash with a vibrant, sweet potato-like flesh. Butternut, hubbard,
red kuri, sugar pie pumpking, or other similar winter squash can be
substituted. PREP: peel seed and dice the squash. YIELD: 4 TO 6 SERVINGS
Generously.
Recipe by: Seven Pillars of Health by Jay Solomon
Posted to MC-Recipe Digest by KitPATh on Mar 03,
1998
[Home] West Indian Pumpkin Soup [Home]
Title: West Indian Pumpkin Soup
Yield: 1 Servings
Ingredients
1 tb olive oil
1 onion, chopped
2 stalks celery, chopped
1 carrot, chopped
3 cloves garlic, finely
1 chopped
1/2 scotch bonnet chile, seeded
1 and finely chopped
5 c defatted reduced-sodium
1 chicken stock
1 1/2 lb calabaza or butternut squash
1 peeled, seeded and cut into
1 pieces
1/4 c finely chopped fresh
1 parsley
2 bay leaves
2 sprigs fresh thyme or
1 ts dried thyme leaves
1 tb brown sugar, plus more to
1 taste
1/2 c reduced-fat sour cream,
1 plus
3 tb for garnish
1 salt & freshly ground black
1 pepper
1 chopped chives or scallions
1 for garnish
1/4 ts ground red pepper (cayenne)
1 for garnish
Instructions
Heat oil in a Dutch oven or soup pot over medium heat. Add onions,
celery, and carrots; cook until soft but not brown, 3-4 minutes. Add
garlic and chiles and cook for 1 minute more. Stir in stock, squash,
parsley, bay leaves, thyme, and sugar. Bring to a boil, then reduce
heat to medium-low and simmer until the vegetables are very soft,
25-30 minutes. Discard the bay leaves and thyme sprigs.
Puree the soup in a blender or food processor, in batches if
necessary, until very smooth. Add a little water if the soup is too
thick. (The soup can be made ahead to this point and kept covered in
the refrigerator for up to 2 days.)
Return the soup to the pot and stir in 1/2 cup sour cream. Simmer
the soup for 3 minutes. Adjust seasonings, adding brown sugar, salt,
and pepper to taste.
To serve, ladle the soup into bowls. Garnish each portion with a 1/2
tb. dollop of sour cream, some chives or scallions, and a dusting of
red pepper. Serve at once. Makes about 7 cups. Serves 6.
Christi Craig From the Chile-Heads Recipe
Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
[Home] West Indian Rice & Peas With Tempeh [Home]
Title: West Indian Rice & Peas With Tempeh
Yield: 6 Servings
Ingredients
2 c brown rice; uncooked
1/2 c unsweetened grated coconut
2 1/2 tb vegetable oil
4 c water
1 c dried black eyed peas
-(soaked for a; t least 5 hr
3 bay leaves
1 md onion; chopped
3 garlic cloves; minced
1/4 c vegetable oil
1 sm chile; sliced
1/2 red or green bell pepper
8 oz tempeh; cubed
1 pn fennel (generous pinch)
1 salt & pepper; to taste
2 scallions; chopped
Instructions
Saute rice & coconut in the 2 1/2 tablespoons oil for 2-3 minutes,
stirring constantly. Add the water & cinnamon stick. Cover the pot &
bring it to a rapid boil. Do not peek at the rice, but when the steam
starts escaping, turn the heat down. Simmer for 40 minutes.
Meanwhile, cook the black eyed peas with the bay leaf in salted,
boiling water till tender (only takes abot 20-25 minutes). Drain them
& remove the bay leaves. Keep warm till the rice & tempeh are ready.
Saute the garlic & onion with the 1/4 cup of oil till the onions
soften. Stir in chile & bell pepper. Saute for 2 minutes. Add
fennel, tempeh, salt & pepper. Lower heat, but stir frequently til
tempeh is crisp & golden.
Combine everything, mixing together well.
Posted by Mark Satterly in Fidonet Intercook
[Home] West Indian Rice And Peas With Tempeh [Home]
Title: West Indian Rice And Peas With Tempeh
Yield: 6 Servings
Ingredients
2 c uncooked brown rice
1/2 c unsweetened grated coconut
2 1/2 tb vegetable oil
4 c water
1 c dried black eyed peas
-(soaked for 5; hours at le
3 bay leaves
1 md onion; chopped
3 garlic cloves; minced
1/4 c vegetable oil
1 sm chile; sliced
1/2 red or green bell pepper
8 oz tempeh; cubed
1 pn fennel (generous pinch) salt
- & pepp; er to taste
2 scallions; chopped
Instructions
Saute rice & coconut in the 2 1/2 tablespoons oil for 2-3 minutes,
stirring constantly. Add the water & cinnamon stick. Cover the pot &
bring it to a rapid boil. Do not peek at the rice, but when the steam
starts escaping, turn the heat down. Simmer for 40 minutes.
Meanwhile, cook the black eyed peas with the bay leaf in salted, boiling
water till tender (only takes abot 20-25 minutes). Drain them & remove
the bay leaves. Keep warm till the rice & tempeh are ready.
Saute the garlic & onion with the 1/4 cup of oil till the onions soften.
Stir in chile & bell pepper. Saute for 2 minutes. Add fennel, tempeh,
salt & pepper. Lower heat, but stir frequently til tempeh is crisp &
golden.
Combine everything, mixing together well.
[Home] West Indian Shrimp [Home]
Title: West Indian Shrimp
Yield: 6 Servings
Ingredients
1 1/2 lb shrimp, cooked; drained and
-peeled
2 tb olive oil
1 tb Angostura bitters
1 ts dried chervil
1/2 ts marjoram
1/2 ts thyme
1/2 ts cumin seed
1/4 ts saffron
1/2 c grated Parmesan cheese
Instructions
In an oven-safe skillet, heat olive oil until it smokes. Quickly saute
shrimp. Stir in bitters and herbs. Sprinkle with Parmesan cheese and broil
until lightly browned.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with rice.
Nutr. Assoc. : 1373 0 0 0 0 0 0 0 0
Contributor: Elizabeth Powell
Preparation Time: 0:30
[Home] White Russian Cocktail [Home]
Title: White Russian Cocktail
Yield: 1
Ingredients
1 shot vodka
1 shot kahlua
1 ds cream
Instructions
Fill a shaker with ice and add the vodka and kahlua, then shake well.
Pour into a glass then add the cream.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Wild Chinese Salad [Home]
Title: Wild Chinese Salad
Yield: 1 Servings
Ingredients
3/4 c wild rice
1 ts salt
10 ea snow peas
1 pk enoki mushrooms
3 c water
1/2 lg red bell pepper
1/2 lg yellow bell pepper
2 oz smoked turkey
1/2 c fresh coriander sprigs
----------------------------DRESSING----------------------------------
1/4 c safflower oil
2 tb seasoned rice vinegar
1 tb fine minced ginger
1 salt to taste
Instructions
Bring 3 cups water to a boil with 1 tsp. salt. Stir in wild rice,
cover and simmer until liquid disappears, about 45 minutes. Fluff
with fork, and refrigerate. Snap stems off snow peas, pulling
strings off top ridge. Quickly blanch peas in boiling water. When
they turn bright green, transfer them into ice water bath to retain
color. Pat them dry on a clean towel, and cut lengthwise into thin
strips. Cover and set aside. Cut off and discard dirty ends of
mushrooms. Separate mushroom threads. Stem and seed pepper halves,
and cut into thin strips. Cut turkey into strips. Set aside. Combine
dressing ingredients in a jar, shake vigorously. In a large bowl,
toss turkey with wild rice. Add vegetables and coriander, tossing
until desired proportions of rice to vegetables is reached. WILD
CHINESE SALAD
[Home] Wild Salmon With Beurre Blanc Nantais [Home]
Title: Wild Salmon With Beurre Blanc Nantais
Yield: 4
Ingredients
4 wild salmon fillets; each
-weighing
1 ; approximately 150g
1 ; (5 1/2 oz)
30 ml president unsalted normandy
-butter; melted (2tbsp)
1 salt and white pepper
------------------------THE BEURRE BLANC------------------------------
2 lg shallots; finely sliced
30 ml white wine vinegar; (2tbsp)
90 ml muscadet; (6tbsp)
30 ml waitrose double cream;
-(2tbsp)
150 g president unsalted normandy
-butter; diced (5 1/2 oz)
1 lemon juice
1 salt and freshly ground
-black peppe; r
Instructions
To make the beurre blanc, place the shallots, vinegar and wine in a pan
and reduce until there is almost no liquid left.
Add the cream and heat gently. Whisk in the butter a little at a time,
never allowing the sauce to boil. Season with lemon juice and a little
salt and black pepper.
Brush each salmon fillet with melted butter and season with salt and white
pepper. Place under a preheated grill for 5-6 minutes. Allow to rest for
2 minutes.
Serve with the beurre blanc and freshly steamed new potatoes.
Converted by MC_Buster.
NOTES : This classic salmon dish comes from Nantes. Served simply with new
potatoes and a green salad, this is a real summer treat.
Converted by MM_Buster v2.0l.
[Home] Wildflower Honey Cake With Indian Summer Berry Compote [Home]
Title: Wildflower Honey Cake With Indian Summer Berry Compote
Yield: 8 Servings
Ingredients
1/2 c butter
1 c wildflower honey
1/2 c whole milk yogurt
1/2 c sour cream
4 tb lemon juice
1 c all-purpose flour
1 c rye flour
1/2 ts salt
1/2 ts baking soda
1/8 ts clove
2/3 c walnuts; chopped
1 pt raspberries
1 pt strawberries; quartered
1 pt blueberries
1 pt raspberry sauce
1 tb mint; chopped
Instructions
Cream butter and whisk in honey, yogurt, sour cream, and one-fourth of the
lemon
juice. Mix flours, salt, soda, clove, and walnuts. Combine ingredients
softly.
Do not whip or beat. Butter 8-inch square pan. Pour batter into pan and
bake at
350 degrees F for 45 minutes until skewer comes out clean. Cool and unmold
onto
cake rack. Cut into 1--inch by 1--inch squares. Prepare the Indian Summer
Berry
Compote by combining mint, and remaining lemon juice with raspberry sauce.
Serve
cake topped with compote.
--
~~Rec.food.recipes is moderated; only recipes and recipe requests are
accepted
for posting. Please read the FAQ posted on Mondays. Recipes/requests
go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu.
Please allow several days for your submission to appear.
From BrigitteJ@NOSPAMcsi.com Sat Jan 09 22:03:22 1999
Contributor: Richard Chamberlain, Restaurant at the Little Nell, Asp
Preparation Time: 1:00
[Home] Windows On The World'S Millennium Cocktail [Home]
Title: Windows On The World'S Millennium Cocktail
Yield: 1
Ingredients
2 oz courvoisier millennium 2000
2 oz pineapple juice
1/2 oz orange cura‡ao
2 ds angostura bitters
Instructions
Combine ingredients in a shaker filled with ice. Shake vigorously for 10
seconds, then strain into a chilled martini glass. Garnish with a sprinkle
of
nutmeg.
Converted by MC_Buster.
Per serving: 32 Calories (kcal); trace Total Fat; (1% calories from fat);
trace Protein; 8g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Winter Squash And Chicken Stew With Indian Spices [Home]
Title: Winter Squash And Chicken Stew With Indian Spices
Yield: 1
Ingredients
2 ts olive oil
6 chicken thighs; skin removed
1 1/3 c chopped onion
3 garlic cloves; minced
1 1/2 ts curry powder
1 1/2 ts ground cumin
1 ts ground cinnamon
4 c peeled butternut or acorn
-squash; (1-inch pieces)
2 c peeled russet potatoes;
-(1-inch pieces)
1 c canned low-salt chicken
-broth
1 cn diced tomatoes with liquid;
-(14 1/2- to
1 ; 16-ounce)
2 tb chopped fresh cilantro
Instructions
Heat 1 teaspoon oil in Dutch oven over medium-high heat. Season chicken
with
salt and pepper. Add to Dutch oven; saute until brown on all sides, about 8
minutes. Transfer to plate.
Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion
and
garlic; saute until golden, about 5 minutes. Add curry powder, cumin, and
cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth
and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken
and potatoes are cooked through and liquid is slightly reduced, about 8
minutes. Season with salt and pepper. Sprinkle with cilantro.
Serves 6.
Bon Appetit November 1995
Converted by MC_Buster.
Per serving: 1392 Calories (kcal); 97g Total Fat; (62% calories from fat);
101g Protein; 26g Carbohydrate; 474mg Cholesterol; 445mg Sodium
Food Exchanges: 1/2 Grain(Starch); 13 1/2 Lean Meat; 4 Vegetable; 0 Fruit;
11 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Winter Squash With Indian Flavors [Home]
Title: Winter Squash With Indian Flavors
Yield: 1 Servings
Ingredients
2 tb unsalted butter
1 c cubed sweet onion
1 tb minced ginger
1 clove garlic
1 cut into slivers
1/2 ts cumin, ground
1 cn (14 1/2 oz) plum tomatoes
1 md acorn squash
1 pared and seeded
1 cut into 1 inch cubes
1 c frozen lima beans
1 c carrot slices
1 1/4 inch thick
1/2 ts salt
1/4 c unsweetened coconut
1/2 c heavy cream
1/4 c finely chopped
1 dry_roasted cashews,
1 preferably unsalted
Instructions
1. Heat butter in large heavy sauecpan over medium heat. Stir in
onion, ginger and garlic. Cover pan and reducce heat to low. Cook
onion until very soft but not brown, about 10 minutes. Stir in curry
and cumin and cook 1 minute.
2. Add tomatos with liquid and break up tomatoes with wooden spoon.
Stir in squash, lima beans, and carrots, season with salt. Cook
covered stirri;ng occasionally over low heat until veggies are
tender, bout 20 mnutes. Finely chop coconut in food proccessor. Pour
in cream and process just until blended about 2 seconds. Let veggies
cool slightly to keep cream from curdling, then stir in cream
mixture.Sprinkle with cashews and serve.
From: Diane Lazarus
[Home] Wontons (Cha Yun T'Uns) -- Chinese [Home]
Title: Wontons (Cha Yun T'Uns) -- Chinese
Yield: 1 Servings
Ingredients
1/2 lb ground chicken; or pork
1/4 lb raw shrimp; peeled and
-deveined, fine
1/2 c finely shredded and chopped
-cabbage
8 water chestnuts; finely
-chopped
2 green onions; finely chopped
1 tb lite soy sauce
2 ts cornstarch
1 ts sesame oil and rice vinegar
1/4 ts hot oriental chili paste
1 pn salt and white pepper
1 egg white
24 wonton wrappers
Instructions
In bowl, combine chicken, shrimp, cabbage, water chestnuts, green onions,
soy sauce, cornstarch, sesame oil, vinegar, chili paste, salt, and pepper
until well mixed. Stir in egg white until well blended. Chill for 10
minutes. Arrange wonton wrappers on work surface. Place spoonful of filling
on each. Brush edges with bit of water. Fold dough over into triangle;
pinch edges to seal. Press little pleats into the sealed edge for
decoration. Place on nonstick baking sheet lightly dusted with cornstarch.
Cover with dry kitchen towel. Lightly oil bottom of steamer basket with
sesame oil. Arrange dumplings in basket, about 12 at a time. Place over
boiling water. Steam for 4 minutes or until shiny and filling is no longer
pink.
Exchanges: Starch Exchange -- 1&1/2 Very Lean Meat Exchange -- 1
Calories -- 162 Total Fat -- 2g Saturated Fat -- 1g Cholesterol -- 63mg
Sodium -- 110mg Potassium -- 173mg Carbohydrate -- 21g Protein -- 14g
Recipe for Monday, 3/9/98 This week's recipes are from the cookbook
World-Class Diabetic Cooking, featuring more than 200 great-tasting, exotic
dishes from around the globe that are low in fat and calories. You can
order a copy of this and many other cookbooks from our online bookstore or
call 1-800-ADA-ORDER (1-800-232-6733).
Copyright c 1998 American Diabetes Association
MC Formatted & Busted by Barb at Possum Kingdom on 3/26/98
NOTES : 8 servings/Serving size: 1/8 recipe All sorts of dumplings or
little packages similar to these turn up in Chinese cooking and are an
integral part of dim sum. Like pyrohys, they are also similar to Italian
ravioli. To turn them into pot stickers, brown the bottoms in a nonstick
skillet before steaming.
Recipe by: http://www.diabetes.org/ada/rcptoday.html
Posted to MC-Recipe Digest by "abprice@wf.net" on Mar 26,
1998
[Home] Ww Oriental Chicken [Home]
Title: Ww Oriental Chicken
Yield: 4 Servings
Ingredients
1 lb chicken breasts; deboned
1 pk frozen oriental vegetables
1/4 c soya sauce
1 tb wine
1 ts cornstarch
2 c rice; cooked
2 tb oil
Instructions
Marinate chicken in wine, soya sauce and cornstarch. Stir fry
vegetables in 1 tbsp. oil 8 to 10 min. Remove veg. Add other tbsp. of
oil and stir fry chicken for 5 to 7 min. Add vegetables and rice.
Makes 4 servings.
3 oz. protein
1 serving vegetabe
1 1/4 serving fat
1 1/2 extra