Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21775 Date: 04-23-94 06:32
From: Dorothy Hair Read: Yes Replied: No
To: Cheryl Boone Mark:
Subj: MM Baked Potato Fiesta
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
CB>I really enjoy eating potato's (guess I am just a spud).
CB>Hey anybody out there got a new potato recipe? If so I
CB>would like to hear any ideas that you have.
Hi, Cheryl. This baked potato is very colorful and tasted great.
MMMMM--------Meal-Master v8 format
Title: Baked Potato Fiesta ala Wells Fargo
Categories: Main Dish, Vegetable
Yield: 1
MMMMM-----Ingredients :=============/===
Potato, baked
-kept Hot, wrapped in foil
MMMMM-----Toppings #1:=====================================
Butter or Margarine
Turkey breast
- sliced chopped
Cheese, Cheddar; grated
MMMMM-----Toppings #2:=====================================
Onions, Green; chopped
Bacon; cooked and crumbled
Chilies, Jalapenos,
(pickled slices)
Broccoli florets
Tomato, seeded and chopped
MMMMM-----Toppings #3:=====================================
Sour Cream
or
Salsa, fresh
=========================== > Directions < ===========================
Slice open and spread a baked potato with butter or margarine.
Sprinkle on top of the baked potato the chopped turkey breast and
grated cheddar cheese. Zap the potato in the microwave, or place
under the broiler until the cheese melts.
Add the #2 toppings and your preference from #3. Serve.
=========================> Notes and Credits <========================
We are very fortunate at work to have a cafeteria with a great
salad and sandwich bar; freshly made pizzas; and daily changed menus
of hot specialities. This baked potato was served today.
[shared Dorothy Hair Davis 4/94]
MMMMM--------
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Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21776 Date: 04-23-94 06:35
From: Dorothy Hair Read: Yes Replied: No
To: All Mark:
Subj: MM Italian Chicken
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Title: Pollo Scapariello from Uzie's
Categories: Main, Poultry, Italian
Yield: 4 servings
MMMMM------------------------INGREDIENTS-----------------------------
1 Chicken,
- cut into 4 serving pieces
Marinade
2 Baking potatoes, peeled and
-julienned
1/2 lb Butter, sweet
2 Bell peppers, Red
-julienned
2 Garlic cloves minced
2 tb Oil, olive
4 oz Wine, white dry
2 oz Lemon juice
2 tb Parsley, fresh; chopped
3 oz Sausage, Italian, dried
- cut into 1 inch cubes
==============================> Directions <======================
1. Marinate the chicken in the Marinade for 48 hours in
refrigerator.
2. Saute chicken pieces in oil for 6-8 minutes on each side, or
until done. Meanwhile, saute potatoes in 4 tbs. of butter until they
are golden brown. Remove chicken to platter and arrange potatoes
around the pieces. Keep warm.
3. De-glaze pan with 6 tbs. butter. Add peppers and garlic. Saute
for one minute and pour resulting liquid over chicken.
4. Return pan to heat and de-glaze again with white wine and lemon
juice. Reduce by half. Add remaining butter, chopped parsley, and
sausage. Swirl in pan to heat through. Pour over chicken and serve.
This intriguing blend of flavors and textures enhances the natural
taste of the chicken.
================================> Nutrition <=========================
Calories: 978 Protein (grams): 42
Carbohydrate (grams): 30 Fat (grams): 75
Cholesterol (milligrams): 277 Sodium (milligrams): 1009
Unsaturated (grams): 34 Saturated (grams): 36
Protein (): 64 Vitamin A (): 82
Vitamin C (): 118 Thiamine (): 23
Riboflavin (): 23 Niacin (): 64
Calcium (): 6 Iron (): 24
============================> Notes and Credits <===================
Preparation: marinate Cuisine: Italian
Source: Uzie's Food Group: Poultry
Meals: dinner Courses: Main
Temperature: hot
[shared by Dorothy Hair Davis 4/94]
MMMMM
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Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21675 Date: 04-22-94 19:11
From: Terri Woltmon Read: Yes Replied: No
To: Dale Shipp Mark:
Subj: Odd Soups
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
DS>Snagged your recipes. We love onion soup, and this will be a version
DS>that we will try soon. Have never made any with cream in it.
Glad you liked it. I like to collect unusual soups (OK, ok ...
I like to collect *all* kinds of other recipes too <EG>). This
one takes a little planning, but the effect is worth it
(especially if you're serving kids).
Four Delight Sizzling Rice Soup
2 t each soy sauce, dry sherry 2 whole green onions, thinly
and cornstarch sliced
1/3 lb boneless lean pork, cut salt
in matchstick pieces 1 t sesame oil
4 c chicken broth 4 ea 2" squares sizzling rice
1 c sliced fresh mushrooms (recipe follows)
1/3 c each sliced water chestnuts, salad oil
frozen green peas (thawed)
This soup makes a showy presentation. At the table you slide fried
rice cakes into the soup to create a crackling, sizzling sound. Actually,
you can add the rice cakes to almost any soup and give the soup a sizzling
name. The trick is to be sure that both rice cakes and soup are piping
hot.
In a bowl, blend soy, sherry and cornstarch. Add prok and mix until
well coated. Let stand for ten minutes. In a 2-quart pan, heat chicken
broth to boiling. Add prok, stir several times, then reduce heat and
simmer for five minutes. Add mushrooms, water chestnuts, and peas.
Simmer, uncovered, for 2 minutes. Add green onion, salt to taste and
sesame oil.
Keep soup hot while you fry sizzling rice cakes per recipe. Pour hot
soup into a warm tureen and carry to the table. Bring hot fried rice
cakes to the table in a bowl and immediately slide into the soup.
Makes 4 servings
___--
Sizzling Rice
1 c short grain rice
1 c cold water
salad oil
Place rice in a 2-quart pan. Wash with water until water runs clear;
drain. Add water. Cover and bring to a boil over high heat; reduce heat
to low and simmer for 2 minutes. Turn off heat and let stand for 30
minutes. Turn rice into a wide frying pay (preferably with a non-stick
finish); pack in an even layer about 1/2 inch thick. Cook over low heat
for one hour. Turn layer of rice over and cook for another hour or until
rice is very dry. When cool, break into 2 inch squares and store in an
airtight container, at toom temp up to 3 months.
To cook sizzling rice, pour salad oil to a depth of one inch in a small
deep pan. Heat to 375 degrees on a deep frying thermometer. Cook rice
squares, 2 or 3 at a time, until golden (about 2 minutes). Drain briefly
on paper towels, then used while still hot in any sizzling dish.
Makes 1 batch
+------------------------------------------------------+
| Terri St.Louis-Woltmon |
| Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com |
+------------------------------------------------------+
* DeLuxe2 1.25 #12403 * PROGRAM n. Turns valid data into error messages.
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Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21678 Date: 04-22-94 20:51
From: Terri Woltmon Read: Yes Replied: No
To: Thomas Tang Mark:
Subj: One-hour Wheat Bread
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
TT>I'm looking for a homemade bread recipe, if anyone willing
TT>to share I'll be very appreciated.
Hi, Thomas. Here's the easiest one I have...
One-hour Wheat Bread
1 pk yeast
1 1/2 c lukewarm water or
-stock
1 t honey
1/2 t salt
1 c whole wheat flour
2 c all purpose flour
Place the lukewarm water in a large bowl & sprinkle the yeast
atop. Blend in the honey and then remaining ingredients. The
dough should be slippery & glutenous. It shouldn't immediately
flatten out after mixing and no liquid should show at the sides
of the bowl. Add more stock or flour as needed to achieve this
texture. [Note: I've never had to add either.] Put dough in
oiled breadpan & let rise 15 minutes until it's risen by 1/4.
Bake at 400 degrees for 15 minutes, then decrease to 350 degrees
and bake 15 to 20 minutes more. The finished loaf should be
browned and sound hollow when tapped.
Makes 1 loaf
+------------------------------------------------------+
| Terri St.Louis-Woltmon |
| Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com |
+------------------------------------------------------+
* DeLuxe2 1.25 #12403 * What if people had to walk like they drive?
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Msg#: 21647 Date: 04-20-94 19:47
From: Tran Bronstein Read: Yes Replied: No
To: All Mark:
Subj: Orange Apple
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Orange-Apple (2)
1 orange
1/2 apple
1u2 Tbsp sugar or honey
1 cup ice
1/2 cup water
Blend.
___
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Msg#: 21644 Date: 04-20-94 19:45
From: Tran Bronstein Read: Yes Replied: No
To: All Mark:
Subj: Orange-Cantaloupe
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Orange-Cantaloupe (2)
1 orange
1 cup cantaloupe
2/3 Tbsp sugar or honey
1 cup ice
Blend.
___
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Msg#: 21636 Date: 04-20-94 19:39
From: Tran Bronstein Read: Yes Replied: No
To: All Mark:
Subj: Orbajp
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Orbajp (6)
1/5 fresh pineapple
1 orange
1 banana
1/2 apple
2-4 Tbsp honey or sugar
2 cups ice
1/2 cup water
Blend.
___
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Msg#: 21621 Date: 04-20-94 19:29
From: Tran Bronstein Read: Yes Replied: No
To: All Mark:
Subj: Papaya Citrus Shake
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Papaya Citrus
1 lb papaya
1/2 cup lime juice
1 pint lemon sorbet
1 cup ice cubes
Blend.
___
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Msg#: 21633 Date: 04-20-94 19:38
From: Tran Bronstein Read: Yes Replied: No
To: All Mark:
Subj: Pineapple Daiquiri
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Pineapple Daiquiri
1/2 cup canned pineapple chunks, drained
6 oz light rum
1/4 cup lime juice
1 tsp sugar
ice cubes
Blend.
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Msg#: 21648 Date: 04-20-94 19:47
From: Tran Bronstein Read: Yes Replied: No
To: All Mark:
Subj: Raspberry Lemonade
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Raspberry Lemonade (6)
1 pint berries
1 lemon
3/4-1 cup sugar
2 cups ice
1/2 cup water
Blend.
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Msg#: 21628 Date: 04-20-94 19:33
From: Tran Bronstein Read: Yes Replied: No
To: All Mark:
Subj: Raspberry Orange Shake
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Raspberry Orange
1 1/3 cups raspberries
3/4 cup orange juice
1 pint raspberry sorbet
1 cup ice cubes
Blend.
___
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Msg#: 21785 Date: 04-22-94 22:51
From: Nancy Coleman Read: Yes Replied: No
To: Thomas Tang Mark:
Subj: RECIPE WANTED <CR> 2/2
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
And here's the other one. I hope one of these will help you. If you
want others let me know and I'll send you some more.
Nancy
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Delicious White Bread
Categories: Bread
Yield: 2 loaves
6 c Flour, all purpose (5 to 6)
3 tb Sugar
2 ts Salt
2 pk Yeast, active dry
2 c Water
1/4 c Oil or shortening
Margarine or butter, melted
(if desired)
Grease two 8x4 or 9x5-inch loaf pans. In large bowl, combine 2 cups
flour, sugar, salt and yeast; blend well. In small saucepan, heat
water and oil until very warm (120 to 130F.). Add warm liquid to
flour mixture. Blend at low speed until moistened; beat 3 minutes at
medium speed. by hand, stir in an additional 2 1/2 to 3 cups flour
until dough pulls cleanly away from sides of bowl.
On floured surface, knead in 1/2 to 1 cup flour until dough is smooth
and elastic, about 5 minutes. Place dough in a greased bowl; cover
loosely with plastic wrap and cloth towel. Let rise in warm place
(80 to 85F.) until light and doubled in size, about 45 to 60 minutes.
Punch down dough several times to remove all air bubbles. Divide
dough in half; shape into balls. Shape into 2 loaves by rolling
dough into two 14x7-inch rectangles. Starting with shorter side,
roll up each tightly; pinch edges and ends firmly to seal. Place
seam side down in prepared pans. Cover, let rise in warm place until
dough fills pans and tops of loaves are about 1 inch above pan edges,
about 30 to 35 minutes.
Heat oven to 375F. Bake 40 to 45 minutes or until loaves sound
hollow when lightly tapped. Remove from pans immediately; cool on
wire racks. Brush with melted margarine.
2 (18-slice) loaves.
VARIATIONS:
Breadsticks - After first rise time, punch down dough. Divide dough
in half. Cut each half into 32 pieces; shape each into 8 inch long
breadstick. Place on greased cookie sheets. Brush with beaten egg
white; sprinkle with sesame seed. Cover; let rise in warm place
about 30 minutes or until doubled in size. Bake at 400F. for about
14 minutes.
Pizza Crust - After first rise time, punch down dough. Divide dough
into 4 parts; press each part ot cover bottom and sides of greased
12-inch pizza pan. Cover; let rise in warm place about 15 minutes.
Top with desired sauce and toppings. Bake at 400F. for about 25
minutes.
Hamburger Buns - After first rise time, punch down dough. Divide
dough in half; shape each half into eight 2-inch balls. If desired,
flatten slightly. Place on greased cookie sheets. Let rise in warm
place about 30 minutes. Bake at 400F. for about 15 minutes.
SOURCE: Pillsbury Cookbook
Typed for you by Nancy Coleman
From: Nancy Coleman
MMMMM
* OLX 2.1 TD * Okay, okay....I'll rise, but do I gotta' shine?
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Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21664 Date: 04-22-94 00:35
From: Marianne Riolo-minahan Read: Yes Replied: No
To: Thomas Tang Mark:
Subj: Re: Recipes wanted
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
-=> Quoting THOMAS TANG to All <=-
TT> I would appreciate if any one could share the homemade bread recipe.
Thomas - You didn't say whar kind of bread you liked so here are a
couple of my favorites. I have lots of others, including batter breads.
If there is something in particular you'd like, let me know and I'll see
what I can find for you. Marianne
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: PRIZE-WINNING RYE BREAD
Categories: Breads, Ourrecipes
Yield: 2 servings
2 pk YEAST
1 1/4 c WATER
1 1/2 c MILK, SCALDED
1/4 c DARK MOLASSES
1 ts SALT
4 c ALL-PURPOSE FLOUR
4 c RYE FLOUR
3 tb SHORTENING
PROOF YEAST IN WATER WITH THE MOLASSES ADDED. SCALD MILK IN A SMALL
SAUCEPAN....DO NOT BOIL!!!!! MELT SHORTENING IN HOT MILK. ADD SALT TO
MILK. PLACE 4 C. FLOUR IN HOBART MIXING BOWL. USE DOUGH HOOK. ADD
MILK TO THE FLOUR AND MIX WELL, THEN ADD THE YEAST/WATER. WITH THE
MIXER ON SLOW SPEED ADD THE RYE FLOUR IN SMALL PORTIONS UNTIL THE
DOUGH FORMS A BALL. THE SIDES OF THE BOWL AND THE HOOK WILL BECOME
"CLEAN". TURN THE DOUGH OUT ONTO A LIGHTLY FLOURED BOARD AND KNEAD
FOR ABOUT 10/15 min. - SHAPE THE DOUGH INTO A BALL. PLACE THE
DOUGHBALL INTO A LARGE, GREASED BOWL - THEN FLIP IT SO THE GREASED
SIDE IS UP. COVER DOUGH WITH A DAMP TOWEL AWAY FROM ALL DRAFTS AND
ALLOW TO RISE FOR 1 hr. TURN DOUGH OUT ON A LIGHTLY FLOURED BOARD,
PUNCH DOWN, AND KNEAD FOR ABOUT 10 min. - SHAPE INTO 2 LOAVES AND
PLACE ON BREAD STONE. AGAIN COVER LOAVES WITH DAMP TOWEL AND ALLOW TO
RISE FOR 1 hr. BRUSH LOAVES WITH WATER AND PLACE INTO A 425 deg.F
OVEN. BRUSH LOAVES EVERY 10 min. AND BAKE FOR 40 min. MAKING SURE
TOPS DO NOT GET TOO DARK. BE SURE PAN OF WATER IS IN BOTTOM OF OVEN.
From: Marianne Riolo-minahan
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Russian Black Bread
Categories: Breads
Yield: 2 servings
4 c Unsifted rye flour
3 c Unsifted white flour
1 ts Sugar
2 ts Salt
2 c Whole bran cereal
2 tb Crushed caraway
2 ts Instant coffee
2 ts Onion powder
1/2 ts Crushed fennel seed
2 pk Undissolved yeast
2 1/2 c Water
1/4 c Vinegar
1/4 c Dark molasses
1 oz Unsweetened chocolate
1/4 c Margarine
1 ts Cornstarch
1/2 c Cold water
Mix rye flour and white flour. In a large bowl, mix 2 « cups of the
flour mixture, sugar, salt, whole bran cereal, caraway, coffee, onion
powder, fennel seed and yeast. Combine in a saucepan 2 « cups water,
vinegar, molasses, chocolate and margarine. Heat over low till very
warm (120-130шF. Margarine and chocolate need not melt. Gradually add
to cereal mixture and beat for 2 minutes at medium speed, scraping
bowl occasionally. Add « cup of the flour mixture. Beat on high for 2
minutes, scraping bowl occasionally. Stir in enough additional flour
mixture to make a soft dough. Turn onto lightly floured board. Cover,
let rise 15 minutes. Knead till smooth and elastic (10-15 minutes).
Dough may be sticky. Place in greased bowl. Grease top of dough.
Cover, let rise till double (about an hour). Punch down. Turn onto
lightly floured board. Divide in half. Shape in 5 inch diameter
balls. Place in greased 8 inch round cake pans. Grease tops of
loaves. Cover, let rise till doubled. Bake at 350шF for 45-50
minutes. Mix cornstarch and cold water in small saucepan. Cook and
stir over medium heat till it boils. Boil and stir 1 minute. As soon
as bread is done, glaze and bake 2-3 minutes more till set. NOTES:
For a slightly lighter bread, substitute 1 cup of white flour for 1
cup of the rye flour.
From: Marianne Riolo-minahan
MMMMM
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Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21665 Date: 04-22-94 00:35
From: Marianne Riolo-minahan Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Re: Recipes Wanted
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
-=> Quoting Angela Peck to All <=-
AP> need of some recipes for Chicken or Beef Stir-fry. Any and all would
Angela - Glad to meet you! Here are a couple of our favorites.
Marianne
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: CHICKEN 'N' VEGETABLE STIR FRY
Categories: Chinese, Poultry, Ourrecipes
Yield: 4 servings
1 1/2 lb Chicken Cutlets, julienned
12 oz Broccoli
6 oz Peas
1 ea Med Carrot Thinly Sliced
1 ea Red & Green Pepper julienned
1 ea Onion, chopped
1 t Cornstarch
1 t Hot sauce
1/2 t Ground Ginger
2 ea Chicken bouillon cubes
1/2 t Pepper
1 t Salt
1/2 ea Onion, minced
1 1/2 c Water
2 t Imported Soy Sauce
1 t White or Rice Vinegar
1 x Hot Cooked Rice
In small saucepan, combine minced onion with salt, pepper, bouillon
and water. Bring to boil and cook 5 minutes. Remove from heat and add
enough water to bring to 1.5 cups. Add cornstarch, ginger, soy sauce,
vinegar and hot sauce and blend well. Set aside.
In wok, cook chicken halfway; add vegetables and cook, over
medium-high high heat, stirring constantly, 10 minutes or until
chicken is golden and vegetables are crisp-tender. Thoroughly mix
bouillon mixture then stir into chicken mixture. Bring to a boil,
then simmer uncovered 10 minutes until sauce is thickened.
Serve over hot rice, garnished with sliced green onion and toasted
sesame seeds.
MICROWAVE DIRECTIONS:
Omit oil and decrease ginger to 1/4 t. In 2-quart casserole, heat
chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost
done; remove chicken and drain. Add vegetables to casserole and heat
uncovered 5 minutes at HIGH (Full Power). Thoroughly blend bouillon
mixture with cornstarch, ginger, water, soy sauce and vinegar; stir
into vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or
until sauce is thickened, stirring once. Return chicken to casserole
and heat 1 minute or until heated through. Let stand covered 5
minutes. Serve and garnish as above.
CALORIES = 2107 PROTEIN = 221 gm. CARBOHYDRATES = 138 gm. FAT =
25 gm.
From: Marianne Riolo-minahan
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Szechwan Beef Stir-Fry
Categories: Chinese, Beef
Yield: 4 servings
1 lb Flank steak
2 tb Soy sauce
4 ts Sesame oil
1 1/2 ts Sugar
1 ts Cornstarch
2 Garlic cloves, crushed
1 tb Gingerroot, minced
1/4 ts Red chilies; crushed pods
1 sm Red bell pepper,in 1" pieces
8 oz Baby corn, frozen, defrosted
1/4 lb Pea pods, julienned
Cut steak lengthwise into 2 strips, slice across the grain into 1/8"
thick strips and place them in a shallow bowl. Combine soy sauce, 2
teaspoons of the Sesame oil, sugar and cornstarch; stir into the
meat. Heat remaining 2 teaspoons of the Sesame oil in a large skillet
over medium-high heat. Add garlic, ginger and crushed red pepper
pods; cook 30 seconds. Add bell pepper and corn; stir-fry 1 1/2
minutes. Add pea pods; stir-fry 30 seconds. Remove vegetables.
Stri-fry beef strips (1/2 at a time), 2-3 minutes. Return vegetables
and beef to skillet and heat through. Serving suggestions: Steamed
rice
From: Marianne Riolo-minahan
MMMMM
-!- xMail 1.00/Pro
! Origin: Theorem Beach, Viola, DE (1:2600/140)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21788 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 1/32
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
AP>I am in need of some recipes for Chicken or Beef Stir-fry.
Hope this helps.
J.R.
Title: Pad Thai VMXV03A
Categories: Thai, Pasta, Stirfry
Servings: 4
8 oz Rice Vermicelli 2 tb Dried, unsalted turnip,
3 tb Oil -cut into small pieces
3 Garlic cloves, minced 1 Egg, beaten
1/4 c Dried Shrimp 1/4 c Chives, cut in 1 in lgths
1/4 c Fish sauce 1/4 c Ground roasted peanuts
1/4 c Sugar 1 c Bean sprouts
2 tb Tamarind juic (Lemon or lime GARNISH:
-may be substituted) 1/2 c Bean sprouts
1 tb Paprika 1/2 c Chopped chives
1/2 c Fried tofu 1/2 Lime, cut in wedges
Soak noodles in cold water for 2 hours, until soft. Drain and set
aside.Heat a large skillet until hot, then add oil. Add the garlic and
dried shrimp and stirfry. Add the noodles and stirfry until translucent. It
may be necessary to reduce the heat if the mixture is cooking too quickly
and the noodles stick.Add fish sauce, sugar, tamarind juice and paprika.
Stirfry mixture until combined. Stir in the tofu, turnip and egg. Turn the
heat to high and cook until the egg sets, stirring gently. Thoroughly
combine the mixture and continue cooking over medium-high heat for about 2
minutes, until most of the liquid is reduced.Mix in the chives, peanuts and
Place on a serving dish, arrange the garnishes attractively and serve.
Makes four servings.Note: To make fried tofu, chop tofu into 1/2 inch
squares and fry in oil on both sides until golden brown.From Thailand the
Beautiful Cookbook, as printed in the Phila. Inquirer, 8/19/92.
-----
>>> Continued to next message
-!-
ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21789 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 2/32
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: Sherried Steak Strips
Categories: Beef, Stirfry
Servings: 1
8 oz Beef round tip steaks, cut 1 Clove garlic, minced
1/2 to l/4-inch thick 1 ts Vegetable oil
2 tb Each dry sherry and 1 Green onion, sliced
-reduced-sodium soy sauce
Cut beef steaks into 1-inch wide strips. Combine sherry, soy sauce and
garlic. Pour over beef strips. Meanwhile, heat oil in 10-inch nonstick
skillet over medium-high heat. Drain steak strips well; reserve marinade.
Pat strips dry with paper towel. Stir-fry steak strips 1-2 minutes. Remove
to warm serving platter. Add reserved marinade to pan; cook until bubbly
and heated through. Pour over steak strips; garnish with onion. Makes 2
servings.
PREP AND COOK TIME: 15 minutes. From the files of Al Rice, North Pole
Alaska. Feb 1994
-----
>>> Continued to next message
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ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21790 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 3/32
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: Szechuan Beef Stir-Fry
Categories: Beef, Stirfry, Oriental
Servings: 1
1 lb Beef flank steak 1 tb . fresh ginger, minced
2 tb Reduced-sodium soy sauce 1/4 ts Red pepper pods, crushed
4 ts . Oriental dark roasted 1 sm Red bell pepper, cut into 1
-sesame oil, divided -inch pieces
1 1/2 ts Sugar 1 pk (8 oz's.) frozen baby corn,
1 ts Cornstarch -defrosted
2 Cloves garlic, crushed 1/4 Ib pea pods, julienne s
Cut beef steak lengthwise into two strips; slice across the grain into
1/8-inch thick strips. Combine soy sauce, 2 teaspoons oil, sugar and
cornstarch; stir into strips. Heat remaining 2 teaspoons oil in large
skillet over medium-high heat. Add garlic, ginger and pepper pods; cook 30
seconds. Add bell pepper and corn; stir-fry 1 1/2 minutes. Add pea pods;
stir-fry 30 seconds. Remove vegetables. Stir-fry beef strips 1/2 at a time)
2-3 minutes. Return vegetables and beef to skillet and heat through. Makes
4 servings.
SERVING SUGGESTION: Hot cooked rice.
FOOD FACTS: Per l/4 of recipe, calories 267; protein 26 g; fat 13 g;
carbohydrate 10 g; iron 3.2 mg (17.5 percent RDA); sodium 392 mg;
cholesterol 57 mg. Per l/2 cup rice, calories 132; protein 3 g; fat 0 g;
carbohydrate 29 g; iron 1.1 mg (6.2 percent RDA); sodium 2 mg; cholesterol
0 Mg.
From the files of Al Rice, North Pole Alaska. Feb 1994
-----
>>> Continued to next message
-!-
ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21791 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 4/32
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: Easy Oriental Beef Stir-Fry
Categories: Beef, Stirfry, Oriental
Servings: 1
-Ib. beef top round steak, 1 Clove garlic, slivered
-cut 1 inch thick 1 pk ( 16 oz's.) frozen
1/3 c Walnuts, coarsely chopped -vegetable mixture
1/3 c Water -(such as broccoli, red
1 tb . cornstarch -peppers, bamboo shoots and
2 tb Each dry sherry and soy -straw mushrooms)
-sauce 2 c Hot cooked rice
2 tb Peanut oil, divided
Partially freeze beef top round steak to firm and cut lengthwise in half.
Slice across the grain into thin strips l/8-inch thick; reserve. Heat large
frying pan or wok over medium-high heat. Add walnuts and stir-fry 1-2
minutes or until lightly browned; reserve.
Combine water and cornstarch; stir in sherry and soy sauce. Reserve. Heat 1
tablespoon oil in same pan over medium-high heat. Add garlic and beef
strips (1/2 at a time) and stir-fry 1 minute. Remove; reserve. Add
remaining oil to same pan; cook vegetables over medium-high heat 5 minutes,
stirring occasionally.
Stir in reserved beef strips. Add reserved cornstarch mixture; cook and
stir until mixture comes to a boil and thickens slightly. Serve stir-fry
over rice; sprinkle with reserved walnuts. Makes 4 servings.
PREP TIME: 20 minutes. Freezing time: 30 minutes. Cook time: 12 minutes.
FOOD FACTS: calories 474; protein 37g; fat 21g; carbohydrate 36g; iron
4.8mg (27 percent RDA); sodium 597mg; cholesterol 82mg.
From the files of Al Rice, North Pole Alaska. Feb 1994
-----
>>> Continued to next message
-!-
ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21792 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 5/32
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: Cashew Chicken
Categories: Chicken, Stir-fry
Servings: 4
Gaye Levy ** DTXT63A
-----------------------------MIX AND SET ASIDE-----------------------------
2 ts Cornstarch 1 c Chicken broth
------------------------------CHICKEN MIXTURE------------------------------
2 tb Cornstarch 2 lb Chicken breast, skinned
2 tb Soy sauce
---------------------------VEGETABLE INGREDIENTS---------------------------
4 x Oil; Tbl - approx. 1 Onion; small, 1/4" slices
2 Celery stalk; thinly sliced 2 Garlic clove, minced/presse
1/2 lb Green beans; 1/2" slices 4 tb Water
2 Carrot; 1/4" slices 2/3 c Cashews; roasted
Mix the cornstarch with chicken broth and set aside.
Cut skinned and boned chicken into matchstick-size pieces. Combine the
ingredients for the "chicken mixture" ( cornstarch, soy, and chicken). Mix
well to coat chicken thoroughly; set aside.
Place wok in high heat. When wok is hot, add 2 TBL of the oil. When oil is
hot, add chicken mixture. Stir fry until chicken is opaque (about 3
minutes). Remove chicken from the wok and set aside.
Add remaining 2 TBL oil to the wok. When oil is hot, add celery, beans,
carrot, and garlic. Stir fry 1 minute. Add water. Cover and cook for 3
minutes or until veggies are just tender-crisp.
Return chicken and chicken broth mixture to pan. Stir until liquid boils
and thickens (about 1 minute). Stir in most of the cashews. Garnish with
the remaining cashews.
This recipe is from Sunset "WOK Cook Book" and is a delightful stir fry.
-----
>>> Continued to next message
-!-
ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21793 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 6/32
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: Stir-Fried Sesame Vegetables
Categories: Vegetarian, Stir-fry, Sean likes, Vegetables
Servings: 4
1 ts Peanut Oil 2 tb Light Soy Sauce
1 sm Onion, chopped 3/4 lb Asparagus, in 2" lengths
1 Clove Garlic, minced 1/2 lb Green beans, trimmed
1/2 lb Carrots, sliced diagonally 1/3 lb Summer Squash, sliced
1/4 lb Fennel Stalks, sliced 2 Scallions, sliced
1/2 lb Mushrooms, halved 2 ts Lime Juice
2 ts Ginger, chopped 1 ts Sesame Oil
1 pn Red Pepper Flakes 1 oz Sesame Seeds, toasted
2/3 c Water
Swirl 1 ts oil in a hot wok; add onion and garlic. Stir-Fry 10 seconds. Add
carrots, fennel, mushrooms, ginger and pepper flakes; stir-fry 30 seconds.
Add water and soy sauce. Brng to a boil and add asparagus and beans. Cover
and steam until the beans are just tender, 3-4 minutes.
Add squash and scallions and stir-fry 1 minute. Remove from heat and toss
in lime juice, sesame oil and seeds.
Source: San Francisco Chronicle
-----
>>> Continued to next message
-!-
ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21794 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 7/32
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: Three Beans in Lettuce Parcels
Categories: Vegetarian, Stir-fry
Servings: 2
2 1/2 tb Garlic and herb dressing 1 Medium red chilli
3 1/2 oz Chickpeas 1/2 tb Chives
3 1/2 oz Black eye beans 4 Chinese lettuce leaves
3 1/2 oz Flageolet beans Salt and pepper to taste
1. Heat the dressing in a wok over a medium heat. Add the beans and
chilli and stir fry for 2-3 minutes until the majority of the
liquid has evaporated. Season to taste, and add chives.
Divide the mixture between the lettuce leaves and serve.
-----
>>> Continued to next message
-!-
ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21795 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 8/32
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: Seafood Stir-Fry
Categories: Main dish, Stir-fry, Fish
Servings: 4
2 tb Vegetable oil -crabmeat (no need to thaw
1 ts Minced garlic -if frozen)
1 ts Ground ginger 1 pk (3 oz) shrimp or oriental
1 1/2 c Very hot water -flavor noodle soup mix wit
1 Bag (16 oz) frozen mixed -seasoning packet (Ramon).
-vegetables (stir-fry or 1/4 ts Pepper
-oriental type) 1/4 c Cold water
12 oz Salad style or imitation 2 tb Cornstarch or flour
Heat oil in skillet over high heat. Add garlic and ginger - stir 1 minute
until garlic is golden. Add hot water and frozen vegetables, cover, bring
to boil, stirring twice. Meanwhile bend UNOPENED soup mix package in 2 or
3 places to break up noodles. Open package, remove and reserve seasoning
packet. Add noodles to skillet, cover, stirring occasionally. Cook 2 to 3
minutes until vegetables aare heated thru but still very crisp. Stir in
crabmeat, contents of seasoning packet and pepper. Mix cold water &
cornstarch until smooth. Add to skillet, stir until boiling. Boil 1 minute
until sauce thickens and crabmeat is hot. (Can precook vegetables if prefer
them softer)
276 calories per serving
-----
>>> Continued to next message
-!-
ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21796 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 9/32
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: Stir-Fried Pork With Napa Cabbage
Categories: Pork, Main dish, Stir-fry, Chinese, Diabetic
Servings: 1
4 tb Beef broth 4 c Shredded Napa cabbage
1/2 ts Minced garlic 1/2 ts Salt
1/2 ts Minced fresh gingerroot 1/2 ts Red pepper flakes
1 lb Pork tenderloin, cut into 8 Green onions, chopped
1 1/2 By 1/2-inch strips
Heat broth in a large nonstick frying pan or in a wok. Stir-fry the
garlic, ginger, and green onions for 1 minute. Add pork and stir-fry until
pink color is nearly gone, about 1 minute. Mix in cabbage, cover, and
continue cooking for 3-5 minutes or until cabbage is tender, stirring once.
Season with salt and red pepper flakes to taste. 6 Servings 1 Serving: 3/4
cup Nutritive values per serving: 2 gm. carbohydrates; 23 gm. protein; 4
gm. fat; 135 calories; 1.1 gm. fiber; 277 mg. sodium; 70 mg. cholesterol
Food Exchanges per serving: 3 Lean Meat Exchanges. Low-sodium diet: Omit
salt.
From: Fred Mueller Date: 08-18-93
-----
>>> Continued to next message
-!-
ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21797 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 10/3
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: Korean Beef
Categories: Beef, Main dish, Stir-fry, Korean
Servings: 1
Prepare ahead to eat after your martial arts class.
Korean Beef 1 flank steak (have butcher
tenderize twice) 1/3 c soy sauce 1/3 c flour 1/3 c sugar 3 green onions,
finely chopped 1/4 tsp grated ginger 2 eggs 1 dash salt, pepper, garlic
vegetable oil Slice meat diagonally into 3 or 4 pieces. Combine soy sauce,
sugar, ginger, salt, pepper and garlic. Marinate steak pieces in this for
at least 20 minutes. Pat both sides of each piece in flour. Add onions to
beaten eggs and dip floured meat pieces into this mixture. Fry in about 1
1/2 inches of vegetable oil. Slice diagonally into 1/2-inch strips and top
with chopped green onions if desired. May be served hot immediately or
refrigerated and served cold later. Serves 4.
From: Fred Mueller Date: 08-24-93
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>>> Continued to next message
-!-
ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21798 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 11/3
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: Scallop And Broccoli Stir-Fry
Categories: Seafood, Main dish, Stir-fry, Chinese
Servings: 1
3/4 lb Fresh or frozen scallops 1 md Onion, sliced
1 10 oz. pkg. frozen broccoli 1/2 c Sake or dry sherry
-spears 1 ts Sugar
1 8 oz. can bamboo shoots 1 ts Instant beef
1 6 oz. can whole mushrooms -bouillon granules
2 tb Cold water 1/4 ts Salt
2 ts Cornstarch 1 tb Cooking oil
Thaw scallops, if frozen. Thaw broccoli; halve spears crosswise. Drain
bamboo shoots and mushrooms; set aside. Mix cold water and cornstarch;
stir in sake or sherry, sugar, bouillon, and salt. In large skillet or wok
heat oil; stir-fry bamboo shoots, mushrooms, and onion slices in hot oil
till onion is crisp-tender. Remove from wok. Add broccoli to wok;
stir-fry 2 minutes. Push broccoli up sides of wok; add scallops to center
of wok; Stir-fry on high heat for 3 minutes. Return all vegetables to wok;
stir sake mixture and pour over all. Cook and stir till thickened and
bubbly. Season to taste. Makes 3 to 4 servings. Note: You may use fresh
broccoli and mushrooms. I use chicken bouillon in place of the beef.
From: Fred Mueller Date: 08-24-93
-----
>>> Continued to next message
-!-
ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21799 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 12/3
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: Chicken-Zucchini Stir-Fry
Categories: Chicken, Stir-fry, Main dish, Chinese
Servings: 1
2 ts Cornstarch 1 Zucchini, med
2 tb Water 1/2 lb Mushroom, fresh; sliced
2 Chicken breast half 1 tb Cornstarch
1 tb Sherry, dry 1 tb Shao xing
1/2 ts Salt 1/2 c Water
2 tb Oil 1/2 ts Salt
1 Carrot -Rice; cooked
1 Onion, med
DIRECTIONS ------------------------------------------------------------
Skin and bone chicken breasts. Peel carrot and cut into thin strips.
Cut onion and zucchini into thin strips. Dissolve 2 tablespoons corn-
starch in 2 tablespoons water. Cut chicken into thin strips; toss in
cornstarch mixture.
Pour 2 tablespoons oil around top of hot wok, coating sides; allow to
heat at medium high for 2 minutes. Add chicken; stir-fry for 1 or 2
minutes until lightly browned. Add shao xing and 1/2 teaspoon salt;
toss well. Add zucchini and mushrooms; stir-fry another minute. Remove
chicken from wok, and set aside.
Heat another 2 tablespoons in the wok. Add carrot and onion; stir-fry
1 to 2 minutes. Return chicken to wok. Combine remaining cornstarch,
shao xing, water and salt; pour over chicken mixture and toss gently.
Reduce heat to low; simmer 2 to 3 minutes or until thickened, stirring
often. Serve over rice.
---Southern Living magazine
From: Fred Mueller Date: 08-24-93
-----
>>> Continued to next message
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ю SLMR 2.1a ю Sometimes even fools make good suggestions.
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! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21800 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 13/3
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: Mongolian Beef No. 2
Categories: Chinese, Stbeef, Stir-fry, Sauce, Deep-fry
Servings: 1
4 c Peanut oil -Directions:
1 tb Minced ginger 15 Green onion tops
1 1/2 tb Water chestnut flour 1 lb Flank or sirloin steak
1 pn Salt 2 Egg whites
-SAUCE: -Cornstarch paste
1 ts Chili paste with garlic 1/4 c Chicken stock
2 tb Dark soy sauce 1 pn Sugar
1 1/2 tb Dry sherry
Cut tops of green onions into 2" long pieces. Combine sauce ingredients in
small bowl & stir thoroughly. Cut steak across the grain into thin slices,
about 1/2" deep by 2" long. In bowl big enough to hold meat, combine egg
whites, salt and water chestnut flour. Beat with chopstick until frothy.
Add steak, and use fingers to coat each slice.
Deep-frying: In wok, heat oil to moderately hot. When ready, piece of
coated meat will rise to surface immediately. Fry meat in small batches;
drop in 1 slice at a time to avoid sticking. Cook until lightly brown,
about 1 minute. Drain on Chinese strainer or paper bag.
Stir-frying: Remove all but 2 tbs of oil from wok. With wok at medium
heat, quickly stir-fry green onions & ginger for about 20 seconds. Add
sauce; bring to boil on high heat while stirring. Add beef all at once,
and toss with sauce until beef is hot & coated. Push beef out of sauce,
dribble in cornstarch paste to lightly thicken. Recombine. Serve
immediately.
From: Earl Shelsby Date: 03-04-94
-----
>>> Continued to next message
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ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21801 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 14/3
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: ASPARAGUS AND BEEF
Categories: Main dish, Chinese, Stir-fry
Servings: 6
1 tb Fermented black beans 1/2 lb Flank steak; thinly sliced
- (Chinese) 1 1/2 ts Salt
1 Garlic clove 1/2 c Chicken stock
1 1/2 lb Asparagus; sliced diagonally 1 tb Cornstarch
- in 1/2-in. pieces 1/2 ts Sugar
2 c Boiling water 1 tb Water
1/4 c Oil
Soak black beans in warm water a few minutes. Drain and mash beans with
garlic. Drop asparagus in boiling water and boil 2 minutes. Drain
immediately. Heat 2 tablespoons oil in skillet or wok until very hot. Add
beef, stir quickly, then remove from pan. Add remaining oil to skillet and
heat. Add bean mixture and stir over high heat for a few seconds. Add salt
and asparagus. Stir-fry 1 minute. Add chicken stock, cover and cook 2
minutes. Mix cornstarch, sugar and water and stir into meat mixture. Stir
until sauce is thick and smooth. Add beef and blend quickly.
Created by: General Lee's, Los Angeles
(C) 1992 The Los Angeles Times
-----
>>> Continued to next message
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ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21802 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 15/3
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: EGGPLANT WITH SPICY MEAT
Categories: Chinese, Main dish, Stir-fry
Servings: 6
4 Oriental eggplants 3/4 c Chicken broth
- (about 1/4 lb. each) 2 tb Bottled hoisin sauce
Oil 1 tb Chinese vinegar
1 tb Chile oil 2 ts Cornstarch
1 tb Mashed garlic 1 ts Water
1 c Ground pork 1 tb Minced green onion
-=OR=- 1/2 beef and 1/2 pork -(green part only)
Soy sauce
Trim blossom ends of eggplants. Cut in halves lengthwise. Cut each half in
1/2-inch-thick diagonal slices. Steam eggplants until tender or cook in 1
inch hot oil in large skillet or wok until golden brown. Drain well on
paper towels. Drain all oil from skillet and add chile oil. Cook over high
heat 30 seconds. Add garlic and cook, stirring, 10 seconds. Add ground
pork, 1 tablespoon soy sauce, broth and hoisin sauce and stir-fry until
pork is browned. Add vinegar and eggplants, toss lightly to blend flavors
and heat through. Season to taste with more soy sauce. Mix cornstarch with
water and stir into pork mixture. Cook and stir until ingredients glisten.
Add green onion and stir-fry 5 seconds. Serve at once.
Created by: Chang Sha, Chinatown, Los Angeles
(C) 1992 The Los Angeles Times
-----
>>> Continued to next message
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ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21803 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 16/3
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: FUN SEE CHICKEN
Categories: Chinese, Poultry, Stir-fry, California
Servings: 4
4 oz Bean threads (fun see) -(thinly sliced)
-or vermicelli 1 Garlic clove; crushed
3 tb Vegetable oil 1/2 c Chinese black mushrooms
1/2 ts Vegetable oil 1 c Thin sliced Chinese cabbage
1/2 ts Cornstarch 1/2 c Thinly sliced bamboo shoots
1 tb Dark Chinese soy sauce 2 c Bean sprouts
1 ts Light Chinese soy sauce 1/2 c Chinese pea pods
1 c Dark chicken meat 1/4 ts Sugar (optional)
Soak bean threads in cold water 20 minutes. Drain and set aside. There
should be 2 cups. Combine 1/2 teaspoon oil, cornstarch and both soy sauces.
Add chicken and let stand 20 minutes. Heat wok or skillet and add 3
tablespoons oil, coating bottom of pan. Rub surface of pan with garlic
clove, then discard garlic. Add marinated chicken and marinade and stir-fry
over high heat 3 minutes. Add mushrooms and stir 1 minute. Add cabbage and
stir-fry 2 minutes, then bamboo shoots and bean sprouts, stir-frying 1
minute after each addition. Add 2 cups water, cover and bring to boil.
Remove cover, add noodles and stir well to combine. Cover and cook 1
minute. Remove cover, add peas and stir-fry 1 minute. Quickly stir in
sugar, if desired, and remove from heat. Serve at once.
Makes 4 to 6 servings
Created by: Madame Wu's Garden, Los Angeles
(C) 1992 The Los Angeles Times
-----
>>> Continued to next message
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ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21804 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 17/3
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: KUNG PAO CHI (CHICKEN WITH CHILES AND NUTS)
Categories: Chinese, Poultry, Spicy, Stir-fry
Servings: 4
1 lb Chicken breast, boned 1 tb White wine or sherry
- cut into 1" cubes 1 tb Sugar
4 tb Soy sauce 1/2 ts Salt
1 1/2 tb Cold water 1 ts Sesame oil
Cornstarch Oil for deep frying
1/4 ts Garlic salt 1 ts Chopped peeled gingerroot
4 Dried red chiles 1/2 c Peanuts
- or more to taste
Combine chicken, 2 tablespoons soy sauce, cold water, 1 1/2 tablespoons
cornstarch and garlic salt in bowl. Stir evenly in one direction and let
marinate 30 minutes. Remove tips and seeds from chiles, then cut in 1-inch
pieces. Combine remaining 2 tablespoons soy sauce, wine, sugar, 1 teaspoon
cornstarch, salt and sesame oil in small bowl. Heat 2 to 3 inches oil in
wok to 400F. Add chicken and fry 30 seconds. Remove chicken and drain off
all but 2 tablespoons oil. Heat oil and fry chiles until black. Add
gingerroot and chicken, stirring and tossing together. Add soy-wine mixture
and cook, stirring, just until thickened. Remove from heat and sprinkle
with nuts.
(C) 1992 The Los Angeles Times
-----
>>> Continued to next message
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ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21805 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 18/3
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: RICE STICKS WITH VEGETABLES
Categories: Chinese, Stir-fry
Servings: 6
3 qt Water 1/4 c Oil
1 pk Rice sticks (13 3/4 oz) 1 lb Bean sprouts
2 Stalks celery 1 tb Curry powder
4 oz Chinese pea pods 1 c Chicken broth
1 oz Oriental dried mushrooms, Salt
- softened in water Soy sauce
Bring water to boil and add rice sticks. Cook 2 minutes, then drain. Rinse
with cold water and drain. Cut celery, pea pods and mushrooms into thin
slices. Heat oil until hot and add rice sticks. Cook, stirring, until
brown. Remove rice sticks from pan and drain. Add celery, pea pods,
mushrooms and bean sprouts and cook over high heat 2 minutes, stirring
constantly. Combine curry powder and chicken broth and add to pan. Season
to taste with salt. Pour over rice sticks and toss to serve. Serve with soy
sauce.
Makes 6 to 8 servings
Created by: Golden Dragon, Chinatown, Los Angeles
-----
>>> Continued to next message
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ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21806 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 19/3
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: SHANGYI SHRIMP
Categories: Chinese, Seafood, Stir-fry
Servings: 6
1 lb Shrimp; shelled & deveined 3 Wood ears (black fungus)
1 ts Rice wine - softened in hot water,
1 Egg white - and cut into strips
2 1/2 ts Cornstarch 1/2 ts Soy sauce
1 c Oil 1/2 ts Sugar
1 sm Hot red dried chile, 1/2 ts Ground coriander
-seeded and sliced 1/2 c Chicken broth
3/4 c Diagonally sliced celery 1 tb Grated orange peel
Butterfly shrimp and press as much liquid from shrimp as possible, using
palms of hands to prevent breaking. Place shrimp in bowl. Mix wine with egg
white and add to shrimp. Mix to coat well. Sprinkle with 1 1/2 teaspoons
cornstarch and toss to coat. Heat oil in wok or skillet to 350F and add
shrimp. Cook until shrimp turns pink in color. Drain shrimp on paper
towels. Remove all but 1 teaspoon oil from wok and heat. Add chile and
stir-fry until dark, but not scorched. Add celery and wood ears and
stir-fry until well-mixed and glistening. Combine soy sauce, sugar,
coriander and chicken broth and add to wok. Cook until simmering. Mix
remaining 1 teaspoon cornstarch with a few drops water to make paste and
stir into liquid in pan. Add shrimp and orange peel and stir to heat
through and coat well with sauce.
Makes 6 to 8 servings
Created by: Mandarin Shanghai, Los Angeles
-----
>>> Continued to next message
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ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21807 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 20/3
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: SHREDDED PORK WITH YU SHON SAUCE
Categories: Chinese, Meats, Main dish, Stir-fry
Servings: 4
1/4 c Wood ears 1/2 ts Minced garlic; mixed with:
-(dried black fungus) 1/2 ts Minced gingerroot
1/2 lb Boneless pork, 2 tb Sugar
-trimmed of fat 2 tb Chicken broth or water
7 Water chestnuts 1 1/2 tb Vinegar
Soy sauce 4 c Oil
2 1/2 ts Cornstarch 1 ts Hot bean paste
1/2 Beaten egg 1 tb Chopped green onion
1/2 ts Cornstarch; mixed with: 1/2 ts Sesame oil
1 tb -Water
Soak wood ears in warm water until softened, about 1/2 hour. Rinse well,
then shred. Cut pork in paper-thin slices and shred. Crush water chestnuts
with heavy cleaver and shred. Combine pork, 2 teaspoons soy sauce,
cornstarch and egg and mix well. Meat mixture should be moist. If needed,
add a little of cornstarch- water solution. Combine 2 tablespoons soy
sauce, garlic and ginger, sugar, broth and vinegar. Heat oil in wok or
large skillet. Add pork mixture, wood ears and water chestnuts and cook,
stirring gently, just until meat changes color. Immediately pour meat and
vegetables into large strainer set in bowl to drain off oil. Return 1 to 2
tablespoons oil to pan. Mix hot bean paste with oil in pan. Add meat
mixture and stir-fry. Add soy sauce mixture and continue cooking. Stir in
green onion. Add remaining cornstarch solution and stir. Mix in sesame oil
and turn out on serving plate.
Created by: Chef P. C. Lee.
(C) 1992 The Los Angeles Times
-----
>>> Continued to next message
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ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21808 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 21/3
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: STIR-FRIED BEEF WITH OYSTER SAUCE
Categories: Meats, Stir-fry, Chinese, Cantonese, Main dish
Servings: 6
1/4 ts Salt 1 1/2 ts Oyster sauce
1/4 ts Sugar 2 tb Water
1/2 ts MSG (optional) 1/4 ts Dark soy sauce
1 ds Black pepper 1 ds Sesame oil
1/4 ts Cornstarch
------------------------------------BEEF------------------------------------
8 oz Lean tender beef 4 c Oil
1/2 ts Soda 2 Garlic cloves; diced
1/4 ts Salt 6 sl Carrot
1/8 ts Sugar 5 sl Gingerroot
1 ts Cornstarch 5 Green onions
1 tb Beaten egg - cut in 1/2-in. slivers
3 tb Water 1/2 ts Shao hsing wine
Combine 1/4 teaspoon salt, 1/4 teaspoon sugar, MSG, pepper and cornstarch.
Blend in oyster sauce, 2 tablespoons water, soy sauce and sesame oil. Set
aside.
Thinly slice beef and place in bowl. Add soda, 1/4 teaspoon salt, 1/4
teaspoon sugar and cornstarch. Beat in egg, 3 tablespoons water and 1
tablespoon oil. Let stand 15 to 20 minutes. Heat wok. Add remaining oil and
heat until just hot. Add beef and fry until color changes, about 1 minute.
Remove from oil and drain. Drain off all but 1/2 tablespoon oil from wok.
Add garlic, carrot, gingerroot and green onions and stir-fry a few seconds.
Return beef to wok and toss to heat through. Restir sauce, add to beef and
stir-fry until beef is glazed. Pour wine down sides of wok, stir and turn
mixture onto serving platter.
(C) 1992 The Los Angeles Times
-----
>>> Continued to next message
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ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21809 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 22/3
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: STIR-FRIED MUSHROOMS AND BROCCOLI
Categories: Vegetables, Side dish, Stir-fry
Servings: 8
1 lb Mushrooms 1 tb Cornstarch
1 lb Broccoli 1 ts Sugar
1/4 c Butter or margarine 1/2 ts Salt
1/2 c Chopped onion 1/4 ts Ground ginger
3 tb Oil 1 tb Soy sauce
1 Garlic clove; minced 1 Chicken bouillon cube
1/3 c Sliced water chestnuts 3/4 c Boiling water
- (canned) Chinese noodles (optional)
Rinse, pat dry and halve mushrooms. Rinse and trim broccoli. Cut stems into
1/2-inch pieces and separate tops into flowerets. Melt butter in wok or
large skillet and add onion. Saute 2 minutes. Add mushrooms and saute 5
minutes. Remove from wok and set aside. In same wok, heat oil and add
broccoli and garlic. Stir-fry 3 minutes. Add water chestnuts and stir-fry 2
minutes longer. Blend cornstarch, sugar, salt and ginger with soy sauce.
Dissolve bouillon cube in boiling water. Stir into cornstarch mixture. Pour
into wok. Cook and stir until mixture boils and thickens. Reduce heat and
simmer, covered, until broccoli is just crisp-tender, about 5 minutes.
Return mushrooms to wok. Heat until hot. Serve with Chinese noodles, if
desired.
(C) 1992 The Los Angeles Times
-----
>>> Continued to next message
-!-
ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21810 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 23/3
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: STIR-FRIED OYSTERS WITH GARLIC AND GREEN ONIONS
Categories: Chinese, Stir-fry, Seafood, California
Servings: 4
1 lb Oysters, shucked 1/2 ts White wine
1 ts Cornstarch 2 Garlic cloves; minced
1 ts Oyster sauce 2 Green onions
1 1/2 ts Soy sauce -cut into 2-in. pieces
1/8 ts Salt 1 sl Gingerroot (1/4"); chopped
1 tb Oil
Bring 4 cups water in large saucepan to boil. Plunge oysters into boiling
water. Cook 10 to 15 seconds, until edges begin to curl. Remove with
slotted spoon to paper towels to drain. Blend cornstarch with 2 tablespoons
water until smooth. Stir in oyster sauce, soy sauce and salt. Set aside.
Heat oil in wok until hot. Add wine, oysters, garlic, green onions and
ginger. Stir-fry 15 seconds. Drain off any excess liquid that accumulates.
Stir in reserved sauce. Stir-fry 1 minute, just until sauce bubbles and
thickens.
Created by: Mon Kee, Los Angeles
(C) 1992 The Los Angeles Times
-----
>>> Continued to next message
-!-
ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21811 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 24/3
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: CUCUMBER STIR-FRIED WITH PORK
Categories: Chinese, Stir-fry, Hom
Servings: 4
8 oz Lean boneless pork 2 ts Finely chopped garlic
2 ts Light soy sauce 1 ts Sichuan peppercorns
1 ts Dark soy sauce -(Roasted, ground)
1 ts Rice wine or dry sherry 1/2 ts Chili flakes or chili powde
1 ts Sesame oil 1/2 ts Salt
1/2 ts Cornstarch 2 ts Light soy sauce
1 lb Cucumber 2 ts Rice wine
1 1/2 tb Peanut oil 2 ts White rice vinegar
1 tb Chili bean sauce 1 ts Sugar
CUT THE PORK into thin slices, 1/8-inch-by-3-inches long. In a medium-sized
bowl, combine the pork with soy sauces, rice wine, sesame oil and
cornstarch and set aside. Peel the cucumbers, split them in half, and with
a spoon, scoop out the seeds. Then finely slice the cucumber. Heat a wok or
large saute pan until it is hot. Add the oil, then chili bean sauce,
garlic, Sichuan peppercorns, chili flakes and salt, and stir-fry for 10
seconds. Then add the pork; stir-fry 1 minute. Add cucumbers; stir-fry for
1 minute. Pour in soy sauce, wine, vinegar and sugar. Stir-fry 2 minutes,
or until all the liquid has evaporated. Serve at once.
KEN HOM
PRODIGY GUEST CHEFS COOKBOOK
-----
>>> Continued to next message
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ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21812 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 25/3
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: SIMPLE BEAN CURD & MUSHROOM STIR-FRY
Categories: Chinese, Vegetarian, Stir-fry, Hom
Servings: 2
1 lb Firm fresh bean curd 1 tb Oil, preferably peanut
3 tb Oil, preferably peanut 2 Cloves garlic, crushed
1/2 lb Sm. fresh button mushrooms 1/4 ts Salt
- (whole)
-----------------------------------SAUCE-----------------------------------
1 tb Dark soy sauce 2 tb Chicken or vegetable stock
2 tb Rice wine or dry sherry 2 Scallions
2 ts Sugar - sliced on the diagonal
CUT THE BEAN CURD into 2-by-1/2-inch squares. Heat 3 tablespoons of oil in
a large frying pan or wok. When the oil is hot, fry the bean curd on each
side until it is golden brown. You may have to do this in several batches.
Drain each cooked batch on paper towels. Drain the oil and wipe the wok
clean. Reheat the wok over moderate heat and add 1 tablespoon of oil. Then
add the garlic and salt and stir-fry for 30 seconds. Add the mushrooms and
the rest of the sauce ingredients. Cook over moderate heat for 5 minutes or
until the mushrooms are cooked. Return the bean curd to the wok and once it
is heated through, it is ready to be served.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
-----
>>> Continued to next message
-!-
ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
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Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21813 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 26/3
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: SPICY COUNTRY-STYLE CHICKEN
Categories: Stir-fry, Hunan, Chinese, Spicy, Hom
Servings: 4
1/2 lb Boneless chicken breasts 2 tb Rice wine or dry sherry
- skinned 1 1/2 ts Chili bean sauce (or more)
2 sm Fresh green or red chiles 2 ts Granulated sugar
8 oz Canned bamboo shoots 2 tb Dark soy sauce
1/2 lb Zucchini 1 tb Chinese black rice vinegar
1 lg Red or green bell pepper -=OR=- Cider vinegar
2 tb Oil, preferably peanut 1 tb Tomato paste
2 tb Chicken stock
CUT THE CHICKEN BREASTS into shreds about 3 inches long. Cut the fresh
chiles in half, carefully remove the seeds and shred the chiles. (Do not
touch your eyes while doing this, as it will make them sting.) Then prepare
all the vegetables. Rinse the bamboo shoots in clean water and shred them.
Trim the zucchini and shred them. Wash the bell pepper, remove the seeds
and shred it, too. Heat 1 tablespoon of the oil in a wok or large skillet.
When it is almost smoking, quickly stir-fry the chicken shreds for 1 minute
or until the chicken is slightly firm. Remove the cooked chicken and drain
it. Wipe the wok clean. Reheat it and add the rest of the oil. When it is
hot, add the shredded chiles, bamboo shoots, zucchini and bell pepper.
Stir-fry for about 2 minutes, and then add the rest of the ingredients. Mix
them well and stir-fry for another minute. Return the chicken shreds and
give the mixture a few quick stirs to finish cooking the chicken. Turn onto
a serving platter and serve at once.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
-----
>>> Continued to next message
-!-
ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21814 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 27/3
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: STIR-FRIED BEEF WITH ORANGE
Categories: Stir-fry, Meats, Chinese, Spicy, Hom
Servings: 4
3/4 lb Boneless lean beef - (fresh) -=OR=-
2 ts Dark soy sauce 2 ts -soaked and coarsely choppe
2 ts Rice wine or dry sherry - dried citrus peel
1 ts Finely chopped ginger root 1/2 ts Ground Sichuan peppercorns
1 ts Cornstarch -(Roasted), (optional)
1 ts Sesame oil 2 ts Dark soy sauce
1/3 c Oil, preferably peanut 1/4 ts Salt
2 Dried red chiles 1 ts Sugar
- cut in half lengthwise 1/2 ts Sesame oil
1 tb Coarsely chopped orange peel
CUT THE BEEF into thin slices 2 inches long, cutting against the grain. Put
the beef into a bowl together with the soy sauce, rice wine or sherry,
ginger, cornstarch and 1 teaspoon of sesame oil. Mix well, then let the
mixture marinate for about 20 minutes. Heat the oil in a wok or large
skillet until it is very hot. Remove the beef from the marinade with a
slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it
browns. Remove it and leave to drain in a colander or sieve. Pour off most
of the oil, leaving about 1 teaspoon. Reheat the pan over a high heat and
then add the dried chiles. Stir-fry them for 10 seconds, and then return
the beef to the pan. Add the rest of the ingredients and stir-fry for 4
minutes, mixing well. Serve the dish at once.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
-----
>>> Continued to next message
-!-
ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21815 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 28/3
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: STIR-FRIED BOK CHOY IN GARLIC OIL
Categories: Stir-fry, Side dish, Chinese, Vegetables, Hom
Servings: 4
3 tb Peanut oil - lightly crushed & peeled
1 ts Salt 1 1/2 lb Bok choy
4 Garlic cloves - cut into 1-in pieces
HEAT THE WOK over a high flame for 1 minute. Add the oil, and when the oil
is very hot (this will take just a few seconds; pass your hand over it to
feel the heat, or look for a wisp of smoke), add the salt, garlic and bok
choy. A common mistake is to skimp on oil in stir-frying vegetables, which
makes them dry out and burn. Use enough oil to coat the vegetables thinly
but thoroughly. This may be prepared in advance and served cold.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
-----
>>> Continued to next message
-!-
ю SLMR 2.1a ю Sometimes even fools make good suggestions.
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Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21816 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 29/3
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: STIR-FRIED CELERY
Categories: Stir-fry, Vegetables, Chinese, Hom
Servings: 4
1 1/2 lb Chinese celery 1 ts Salt
-=OR=- European celery 3 tb Finely chopped garlic
2 tb Peanut oil 1/2 c Chicken stock
SEPARATE THE STALKS OF THE CELERY from the center and with a sharp knife,
string the tougher outside stalks. Then cut the celery into 1-inch lengths.
Heat a wok or large saute pan until it is hot. Add the oil, salt and garlic
and stir-fry for 20 seconds. Pur in the celery and continue to stir-fry 2
minutes. Finally, pour in the chicken stock and continue to cook until most
of the liquid has evaporated. Serve at once. Serves 4, as part of a Chinese
meal or 2, as a single dish.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
-----
>>> Continued to next message
-!-
ю SLMR 2.1a ю Sometimes even fools make good suggestions.
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! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21817 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 30/3
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: STIR-FRIED CHICKEN SHREDS
Categories: Stir-fry, Poultry, Chinese, Hom
Servings: 4
1/2 lb Boneless chicken breasts 4 oz Snow peas; trimmed
- skinned 6 Fresh water chestnuts; -OR-
1 Egg white 4 oz -Canned water chestnuts
1/2 ts Salt - (drained)
1/2 ts Cornstarch 2/3 c Oil, preferably peanut
6 oz Fresh bean sprouts 1 ts Salt
CUT THE CHICKEN INTO VERY THIN shreds and combine these with the egg white,
salt and cornstarch in a bowl. Mix well and chill in the refrigerator for
about 20 minutes. Meanwhile, trim the bean sprouts, finely shred the snow
peas lengthwise, and shred or slice the water chestnuts. Heat the oil in a
wok or large skillet and when it is almost smoking, add the chicken. Stir-
fry quickly for 1 minute. Drain the chicken in a colander or sieve
immediately. Pour off the oil, leaving 1 tablespoon in the wok. (The rest
of the oil may be saved when it is cooled and used for future cooking with
chicken.) Reheat the wok and stir-fry the vegetables for 2 minutes. Return
the drained chicken to the pan, stir to mix well, and add the salt. Give
the mixture a few more stirs and then turn it onto a warm serving platter.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
-----
>>> Continued to next message
-!-
ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21818 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 31/3
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: STIR-FRIED LONGBEANS
Categories: Vegetables, Chinese, Stir-fry, Hom
Servings: 4
1 oz Cloud ear fungus 2 ts Minced peeled fresh ginger
1/2 lb Chinese longbeans 2 tb Oyster sauce
-=OR=- Green beans 2 tb Rice wine or dry sherry
1 lb Silk squash or zucchini 2 tb Light soy sauce
2 tb Peanut oil 2 ts Salt
2 tb Finely chopped shallots 1 ts Sugar
2 tb Coarsely chopped garlic 1/2 c Chicken stock
SOAK THE CLOUD EAR FUNGUS in warm water for at least 15 minutes. Rinse them
several times in cold running water to remove any sand. Drain thoroughly
and set aside. If you are using the Chinese longbeans, trim the ends and
cut them into 3-inch segments. If you are using green beans, trim the ends
and cut them in half. Peel off the tough outer skin of the silk squash and
cut the vegetable at a slight diagonal into 2-inch pieces. Heat a wok or
large saute pan until hot and add the oil. Put in the shallots, garlic,
ginger, cloud ears and longbeans. Stir-fry for 1 minute, then add the silk
squash, oyster sauce, rice wine, soy sauce, salt, sugar and chicken stock.
Cook over high heat, uncovered, until the vegetables are tender, about 5
minutes. Serve at once.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
-----
>>> Continued to next message
-!-
ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21819 Date: 04-21-94 23:12
From: Jr Byers Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Recipes Wanted 32/3
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
>>> Continued from previous message
Title: ASPARAGUS AND BEEF WITH BLACK BEANS
Categories: Chinese, Stir-fry, Jue
Servings: 4
1 tb Salted preserved black beans 1/2 ts Salt
2 Garlic cloves; minced 1 tb Dark soy sauce
2 sl Ginger (quarter-sized) 1/2 c Chicken stock
- minced 2 ts Cornstarch; mixed with
-!-
ю SLMR 2.1a ю Sometimes even fools make good suggestions.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21638 Date: 04-20-94 19:41
From: Tran Bronstein Read: Yes Replied: No
To: All Mark:
Subj: Sangria
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Sangria (6)
1 orange
1 lemon
1/4 cup sugar
3 cups grape juice
Blend.
___
X WinQwk 2.0b#0 X Unregistered Evaluation Copy
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! Origin: Brian&Wendys Under Constuction at 2400 827-4868 (1:163/598)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21847 Date: 04-22-94 05:32
From: Pat Stockett Read: Yes Replied: No
To: Alison Meyer Mark:
Subj: Sesame Dressing CR
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Hi Alison!
AM>I can think of a few people I'd like to donate a bull calf to. . .but
>would apartment dwellers have to keep theirs on the fire escapes?
Where ever they fit would be fine. :-) I wouldn't be picky about that
at all. Another thing to do with asparagus. -Pat
-Begin Recipe Export-
Title: Sesame Dressing
Keywords: dressing, asparagus, mushrooms
"This garlicky sesame dressing is wonderful with asparagus and
mushrooms, but also combines well with shredded cabbage, cold noodles or
seafood. The dressing needs a full bodied, malty lager such as Hubsch
Marzenbier to stand up to the intense flavors of the garlic, sesame and
ginger."
1 garlic clove, finely chopped
2 tsp. chopped fresh ginger
2 Tbsp. malt vinegar
2 Tbsp. sesame oil
4 Tbsp. soy sauce
2 tsp. sugar
2 Tbsp. peanut oil
1 lb. asparagus spears, cut on the diagonal into thirds
8 fresh shitake mushrooms (optional)
1/4 cup sesame seeds
Whisk together all the dressing ingredients. Blanch the asparagus
pieces in rapidly boiling, salted water for 4 minutes.
Optional (if using mushrooms) If the mushrooms are fresh, wash and pat
dry, then cut into 1/4 inch strips. If the mushrooms are dried, soak
them in boiling water for 10 or more minutes, drain and dry. Remove
stems and then cut the caps into 1/4 inch strips.
Toss the asparagus (and mushrooms) with the dressing in a shallow bowl.
Toast the sesame seeds lightly in a non-stick frying pan over medium
heat, being careful not to scorch them. Garnish the salad with the
toasted sesame seeds. Cost per serving without the mushrooms: $.30 -
$.40.
From: Chef Bruce Aidells
The Price/Costco Connection
Shared By: Pat Stockett
-End Recipe Export-
* QMPro 1.0 90-8356 * New Jersey, The Garden State.
-!- WM v3.10/92-0413
! Origin: The Magic Dominion 1:107/614 n.j. 908-583-7894 16.8 (1:107/614.0)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21751 Date: 04-22-94 20:26
From: Karen Mintzias Read: Yes Replied: No
To: Lucy Nicholls Mark:
Subj: sorbet
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
-=> On Apr 16, 1994, Lucy Nicholls wrote to All:
LN> whether anybody had any recipes for sorbet as i love it. I
Here's one for you:
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Green Apple Sorbet (Sorbet de Pommes Vertes)
Categories: Desserts, Ices, Low-fat
Yield: 4 servings
3/4 lb Tart green apples
-- (such as Granny Smith)
-- unpeeled, cored,
-- thinly sliced
1 1/2 tb Fresh lemon juice
3/4 c Water
3/4 c Sugar
Combine sliced apples and fresh lemon juice in medium bowl. Cover
with plastic wrap and freeze overnight.
Combine water and sugar in heavy medium saucepan. Stir over medium
heat until sugar dissolves. Increase heat and bring to boil. Cool
completely.
Puree frozen apple slices and sugar syrup in processor until mixture
is as smooth as possible. Transfer apple mixture to ice cream maker
and process according to manufacturer's instructions. Transfer
sorbet to container and freeze. (Can be prepared 1 day ahead.)
Source: Les Loges de l'Aubergade (France)
Published in Bon Appetit (May 1994)
Typed for you by Karen Mintzias
From: Karen Mintzias
MMMMM
-!- timEd-B10
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21629 Date: 04-20-94 19:34
From: Tran Bronstein Read: Yes Replied: No
To: All Mark:
Subj: Strawberry Coconut Pinea
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Strawberry Coconut Pineapple
8 oz strawberries
1/2 cup cream of coconut
1 pint vanilla ice cream
1 cup pineapple juice
Blend.
___
X WinQwk 2.0b#0 X Unregistered Evaluation Copy
-!- Maximus 2.01wb
! Origin: Brian&Wendys Under Constuction at 2400 827-4868 (1:163/598)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21635 Date: 04-20-94 19:39
From: Tran Bronstein Read: Yes Replied: No
To: All Mark:
Subj: Strawberry Daiquiri
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Strawberry Daiquiri
Blend: 1 jigger rum
4-6 berries
1 Tbsp lime juice
1 tsp sugar
4-5 ice cubes
OR 6 oz can frozen lemonade
10 oz frozen berries
6 oz rum
OR 10 oz frozen berries
2 Tbsp lime juice
1/4 tsp rum extract
4 cups ice
Blend any of the combinations above.
___
X WinQwk 2.0b#0 X Unregistered Evaluation Copy
-!- Maximus 2.01wb
! Origin: Brian&Wendys Under Constuction at 2400 827-4868 (1:163/598)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21658 Date: 04-22-94 00:35
From: Marianne Riolo-minahan Read: Yes Replied: No
To: Tim Taylor Mark:
Subj: Re: STRAWBERRY JELLY RECI
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
-=> Quoting Tim Taylor to All <=-
TT> Hello all. I am interested in getting a recipe for Strawberry Jelly.
Tim - Here ya go. Marianne
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Cooked Strawberry Jelly . Certo Liquid
Categories: Preserves
Yield: 1 servings
MMMMM----------------STRAWBERRY/RED RASPBERRY OR---------------------
MMMMM----------------------BLACKBERRY (2 QT---------------------------
3 3/4 c Prepared juice (2.5 QT)
1/4 c Lemon juice
7 1/2 c Sugar
2 pk Certo liquid *
* NOTE pk means 1 pouch containing 85 ml.
Wash jars and lids in hot soapy water, rinse and sterilize jars and
lids by (1) boiling in water for 15 minutes (leave in water til
needed.) Lids may be sterilized by placing in boiling water and
boiling 5 minutes(leave in warm water til needed.) Utensils should
also be sterilized. Stem and thoroughly crush fully ripe fruit. To
extract juice, place prepared in jelly bag and squeeze. NOTE: To
make own jelly bag, use a square meter of cheesecloth, 3 layers
thick. Wet cloth and spread over a colander or strainer in a bowl.
Add fruit. Bring corners of cloth together. Twist bag or cloth and
squeeze to extract juice. For clearer jelly, use 1 1/2 times fruit
called for and let juice drip through without squeezing. Using liquid
measure, measue the amount of prepared juice and add to a large 4 to
8 qt pan. Add lemon juice if listed. Note: omit lemon juice in Red
Raspberry jelly. Measure sugar. DO NOT REDUCE SUGAR. Add the exact
amount of sugar specified and mix well. Place pan over high heat;
bring to a boil. At once stir in Certo liquid. Bring to a full
rolling boil and boil hard for 1 minute, stirring constantly. Remove
from heat. Skim off foam with a metal spoon. Stir and skim for 5
minutes. Pour quickly into prepared jars leaving 1/4 inch head room.
Seal jam at once with 2 piece metal lids or paraffin wax. Typed at
you by The MoM!
From: Marianne Riolo-minahan
MMMMM
-!- xMail 1.00/Pro
! Origin: Theorem Beach, Viola, DE (1:2600/140)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21622 Date: 04-20-94 19:30
From: Tran Bronstein Read: Yes Replied: No
To: All Mark:
Subj: Strawberry Mango Shake
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Strawberry Mango
8 oz strawberries
1 mango
1/2 pint strawberry sorbet
1 1/2 cups pineapple juice
Blend.
___
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! Origin: Brian&Wendys Under Constuction at 2400 827-4868 (1:163/598)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21769 Date: 04-21-94 21:50
From: Joan Mershon Read: Yes Replied: No
To: Jl Smith Mark:
Subj: STUPID INGREDIENT QUEST.
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Greetings Jl!
In Reply to what Jl Smith was telling All on 19 Apr 94
JS> And since I'm here, any recipes for, forgive my spelling,
JS> Guspaccho?
Here are two recipes. It is a Spanish (NOT Mexican) soup which is served cold.
It's especially good on a hot summe evening with french bread and a salad.
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Gazpacho De Los Angeles
Categories: Soup/stew, California
Yield: 6 servings
46 oz Canned tomato juice
1 Green bell pepper; minced
1 sm Onion; minced
1 Cucumber; peeled & minced
2 Canned green chiles; minced
1 tb Worcestershire sauce
1 ts Seasoning blend
1/2 ts Minced garlic
1 tb Olive oil
1 tb Chopped chives
2 dr Hot pepper sauce
MSG (optional)
Salt, white pepper
Lemon wedges
Combine tomato juice, green pepper, onion, cucumber, chiles,
Worcestershire, seasoning blend, garlic, olive oil, chives and hot
pepper sauce. Season to taste with MSG, salt and white pepper. Chill
thoroughly.
Serve with lemon wedges.
Note: For smooth gazpacho served with vegetable garnishes, blend
tomato mixture in blender container until smooth. Serve with
additional diced cucumber, green pepper and croutons on side.
Makes 6 to 8 servings
Created by: Velvet Turtle, Los Angeles
(C) 1992 The Los Angeles Times
From: Joan Mershon
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Make-Ahead Gazpacho
Categories: Vegetarian, Soup/stew
Yield: 6 servings
2 c Vegetable Stock
2 c Tomato juice
2 tb Lemon juice
2 tb Green taco sauce
1 ts Sugar
1/2 ts Garlic salt
1/8 ts Pepper
Cucumber *
Green pepper **
4 x Large tomatoes ***
3 x Green onions ****
* Cucumber, peeled, seeded, and coarsley chopped ** Green pepper,
seeded and diced *** Tomatoes, peeled and coarsely chopped **** Green
onions (including tops) thinly sliced
In a 3-quart pan over medium heat, combine stock, tomato juice, lemon
juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered
and bring to a boil. Stir in cucumber, green pepper, tomatoes, and
onion; bring mixture, uncovered to a boil again. Remove from heat
and cool. Cover and refrigerate until well chilled. Serving size: 1
cup
Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol,
64 calories.
An easy make-ahead soup to begin a meal with.
From: Joan Mershon
MMMMM
TTFN,
Joan
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Msg#: 21679 Date: 04-22-94 21:10
From: Terri Woltmon Read: Yes Replied: No
To: Nancy Bird Mark:
Subj: tofu or not tofu, that i
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NB>What can I do with tofu, besides throw it away because I
NB>don't know what to do with it?
How about ...
Three-alarm Tofu & Mushroom Stir-fry
8 oz tofu, drained, cut into 7 oz fresh shiitake mushrooms
1/2 inch cubes stemmed, chopped
1/4 c canned unsalted chicken 1 T minced peeled fresh ginger
broth 1 T minced garlic
1 t cornstarch 1 T minced jalapeno chili with
1 T low-sodium soy sauce seeds
1 T honey 1/2 c diced red bell pepper
1 t oriental sesame oil 1/2 c thinly sliced green onion
1/2 t dried crushed red pepper tops
4 T vegetable oil freshly cooked rice
10 oz button mushrooms,
quartered
Place tofu cubes on double-thick layer of paper towels. Let drain 20
minutes. Whisk broth and cornstarch in medium bowl until cornstarch
dissolves. Mix in soy sauce, honey, sesame oil and crushed red pepper. Set
mixture aside. Heat 2 T vegetable oil in wok or heavy large skillet over
high heat. Add tofu and stir fry until golden brown, about 4 minutes.
Transfer tofu to plate using slotted spoon. Add remaining 2 T oil to wok
and set over high heat. Add all mushrooms and stir fry until golden, about
5 minutes. Add ginger, garlic and chilli and stir fry one minutes. Add
tofu, bell pepper and green onion and stir fry one minute. Season with salt
and pepper. Stir borth mixture, add to wok and bring to boil, stirring
constantly. Spoon rice onto plates and top with vegetable stir fry. 220
calories per serving, 17 g fat, 111 mg sodium, 0 mg cholesterol. From Bon
Appetit's Light & Easy Mar '93.
Makes 4 servings
Or, maybe ...
Grilled Tofu with Miso Sauce
12 oz tofu Marinade -
2 japanese eggplants 1/2 c miso
2 green bell peppers, seeded 1 c red wine
8 large mushroom caps 1 T each red wine vinegar & honey
2 T sesame oil
1/2 c olive oil
2 cloves garlic, mashed
2 T chopped green onions
1 T roasted sesame seeds
1/2 tsp black pepper
dash Tabasco
Drain and chill regular tofu to firm it. Cut it into 2-inch cubes and
let soak for a couple of minutes in a bowl of hot water. Pierce each cube
with a flat bamboo skewer and place on paper towels to drain. Cut
eggplants, skin on, into slices 3/4 inch thick. Cut seeded green peppers
into 2-inch triangles. Alternate the tofu squares with the eggplant,
mushrooms, and peppers on 4 long bamboo skewers, soaked in cold water, and
place in a shallow pan.
Combine all remaining ingredients. Pour into a saucepan and bring to
a simmer, then pour over tofu-vegetables in the pan and marinate for an
hour, turning the skewers from time to time.
On a charcoal grill or under a broiler, grill the tofu skewers about 3
minutes on each side.
Makes 4 servings
+------------------------------------------------------+
| Terri St.Louis-Woltmon |
| Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com |
+------------------------------------------------------+
* DeLuxe2 1.25 #12403 * (A)bort (F)ail (T)oss computer across room.
-!- Maximus 2.01wb
! Origin: SCTC Bulletin Board (1:203/50)
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Msg#: 21680 Date: 04-22-94 21:13
From: Terri Woltmon Read: Yes Replied: No
To: Nancy Bird Mark:
Subj: tofu or not tofu, two
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You could ...
Fish-stuffed Bean Curd
1/4 lb white fish filets (such as rockfish or turbot)
2 t minced green onions
1 t soy sauce
1/4 t cornstarch
1/4 t salad oil
1/4 t sesame oil
1/8 t salt
1/8 t sugar
1/8 t liquid hot pepper seasoning
1 ds pepper
1 pk tofu (about 22 oz)
salad oil
3 ea cloves garlic, minced
1/2 ea head iceberg lettuce, cut in 2 inch squares
1/4 c frozen peas, thawed
4 oz whole mushrooms
1 c chicken broth
1 T cornstarch
2 t soy sauce
1 T water
Finely chop fish. Mix with green onion, soy sauce, cornstarch, salad oil,
sesame oil, salt, sugar, hot pepper seasoning and pepper, set aside. Cut
tofu block crosswise in four equal slices, then cut each slice in half
diagonally. Place in a colander and let drain for 15 minutes, then place
between paper towels and gently press out excess water. Change paper
towels several times until they no longer soak up any moisture. On widest
side of each triangle, cut a pocket to within 1/2 inch of edges. Gently
stuff each pocket with about 1 1/2 t fish filling. In a wok or deep pan,
pour oil to a depth of about 1 1/2 inches and heat to 350 degrees. Add
several bean curd triangles at a time and fry, turning once, until golden
on all sides (about 4 to 5 minutes). Remove from oil and drain on paper
towels. Cool, cover, and chill, if made ahead. In wide frying pan, heat
1 T salad oil over medium-high heat. Add garlic and cook, stirring, just
until it begins to brown. Add lettuce, then stir and cook just until
lettuce begins to wilt (about one minute). Stir in peas and mushrooms; top
with stuffed tofu. Pour broth over tofu, cover, and simmer over low heat
for 8 minutes (15 minutes if chilled). Stir together cornstarch, soy and
water. Push tofu away from one side of pan and stir soy mixture into
broth; cook, stirring carefully so as not to break the tofu, until sauce
bubbles and thickens.
Makes 3 servings
+------------------------------------------------------+
| Terri St.Louis-Woltmon |
| Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com |
+------------------------------------------------------+
* DeLuxe2 1.25 #12403 * Pound forehead on keyboard to continue...
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