Spicy Recipes

Hot and spicy recipes

admin — Mon, 25 May 2009 08:27:06 +0000

Research your favourite recipe right here.
Have fun.

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hot mayonnaise and couzan billys remoulade sauce

admin — Sat, 05 Sep 2009 05:45:48 +0000

hot mayonnaise and couzan billys remoulade sauce

Hot Mayonnaise and Couzan Billys Remoulade Sauce

Posted by Kevin Taylor, the BBQGURU at recipegoldmine.com April 30, 2001

OK..How did I miss this one?? 1000 Island dressing on a Po Boy???? Only in Texas I guess!! LOL Just kidding of course! These are two of the two best toppings for an AUTHENTIC Po Boy. Give them a try! Enjoy!!

This is actually a topping that is great on scallops, but I did try it on some Po Boys and it was outstanding!!

Hot Mayonnaise
1 large egg
1 teaspoon Dijon mustard
1 tablespoon hot sauce
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon black pepper, coarsely ground
1/4 teaspoon red pepper flakes
1 cup olive oil

In food processor, add everything except oil. Process until smooth…about 30 seconds.

With motor running, slowly add oil. Mixture will thicken. Refrigerate until ready.

This is a more traditional topping found in Cajun country…

Couzan Billys R?moulade Sauce
1/4 cup Creole mustard
2 tablespoons paprika
1 teaspoon cayenne pepper
1 tablespoon salt
1/2 cup tarragon vinegar
1 1/2 cups scallions, minced
1/2 cup celery, minced
1/2 cup parsley, fresh, chopped
1 1/3 cups olive oil

Combine all ingredients except oil in food processor. Process for 30 seconds.

With motor still running, slowly add oil. Cover bowl and let stand for 4 hours at ROOM TEMP.

The saddest life is that of a political aspirant under democracy. His failure is ignominious and his success is disgraceful. — Mary Catherine Bateson

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jambalaya bread pudding

admin — Fri, 04 Sep 2009 21:26:44 +0000

jambalaya bread pudding

"Jambalaya" Bread Pudding

Source: Junior League of New Orleans - Jambalaya Cookbook

1 loaf French bread
1 quart milk
3 eggs, beaten
2 cups granulated sugar
2 tablespoons vanilla extract
1 teaspoon cinnamon
1 cup raisins
3 tablespoons butter
1/2 cup (1 stick) butter
1 cup granulated sugar
1 egg, beaten
1/4 cup bourbon

In a large bowl, break bread into bite-size pieces. Cover with milk and soak for 1 hour.

Preheat oven to 375 degrees F. Mix bread mixture well. Add eggs and sugar. Stir in vanilla extract, cinnamon and raisins.

Melt butter in a 13 x 9 x 2-inch baking dish, tilting to coat all sides. Pour in the pudding and bake 1 hour.

For the sauce, in top of a double boiler, melt butter and sugar. Gradually whisk in egg (and cook until mixture thickens). Cool slightly. Add bourbon. If serving right away, pour warm sauce over pudding. If not, warm sauce slightly before serving and serve in a sauce boat.

Serves 12.

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Ciorba Teraneasca (Rumanian Cabbage Soup with Bacon)

admin — Fri, 04 Sep 2009 19:02:54 +0000

Ciorba Teraneasca (Rumanian Cabbage Soup with Bacon)

8 oz Sliced bacon

2 Onions, sliced

2 Green peppers, hulled and

-chopped 1 Cabbage, cut into slices

Salt and pepper Several sprigs of dill and -savory, chopped 1 1/2 qt Water

2 Egg yolks

1/2 c Heavy cream (sweet or sour)

1 tb Vinegar

Your will need a large soup pot. Chop up one slice of bacon, and fry it in a heavy stewpan until the fat runs. Fry the onions in the fat until they are golden. Add the peppers and fry them, too. Remove the stewpan from the heat. Layer the cabbage and the rest of the bacon into the soup pot. Season between the layers with salt, pepper, and the herbs. Pour the water over it all and bring to a boil. Turn the heat down and simmer the soup for 40 to 50 minutes, until the vegetables are tender. Remove the soup from the heat. Beat the egg yolks with the cream and the vinegar in a little bowl. Stir in a ladleful of the hot soup. Whisk well and pour the mixture back into the soup to thicken and enrich it. Serve in deep bowls accompanied with fresh bread. This soup is a meal in itself, and wants only a piece of cheese and fresh fruit to make it complete. Serves 6. Time: 20 minutes plus 50 minutes cooking From: THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92

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lemon chicken

admin — Fri, 04 Sep 2009 18:30:51 +0000

lemon chicken

Lemon Chicken (China)

Chicken
4 whole chicken breasts
1/2 cup cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
4 egg yolks, slightly beaten
3 cups vegetable oil
4 scallions, sliced

Remove skin from chicken and discard. Cut breasts in half. Remove and discard bones. Pound chicken breasts lightly with rolling pin or mallet. Combine cornstarch, salt and pepper in small bowl. Gradually blend in water and egg yolks.

Pour oil into wok. Heat over high heat until oil reaches 375 degrees F. Dip chicken breasts, one at a time, into cornstarch-egg yolk mixture. Fry breasts, two or three at a time, in hot oil until golden, about 5 minutes. Drain breasts on absorbent paper. Keep warm while cooking remaining chicken.

Cut each breast into three or four pieces and arrange on serving plate. Sprinkle with onions.

Lemon Sauce
1 1/2 cups water
1/2 cup lemon juice
3 1/2 tablespoons packed light brown sugar
3 tablespoons cornstarch
3 tablespoons honey
2 teaspoons instant chicken bouillon granules
1 teaspoon grated pared fresh ginger root

Combine all ingredients in saucepan. Stir until blended. Cook over medium heat, stirring constantly, until sauce boils and thickens, about 5 minutes. Pour over chicken.

Make 4 to 6 servings.

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pakoras

admin — Fri, 04 Sep 2009 16:23:22 +0000

pakoras

Pakoras

1/2 cup besan
5 ounces warm water
1/4 teaspoon red pepper
3/4 teaspoon salt
1/2 teaspoon garam masala
Paprika (optional)
1 small onion
1 potato
A few spinach leaves
Oil for deep frying

In a bowl put the besan and half the water and stir until it becomes a thick batter. Beat hard for 5 minutes. Gradually add remaining water, and set aside to swell for 30 minutes.

Add salt, pepper and garam masala and beat again. Wash peel and slice the onion and potatoes. Wash and pat dry the spinach leaves.

Heat oil until smoking hot, dip the vegetables in the batter and deep fry until golden brown.

Serve hot.

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Fish In Fiery Lemon-Coriander Sauce

admin — Fri, 04 Sep 2009 16:08:37 +0000

Fish In Fiery Lemon-Coriander Sauce

5 Green New Mexican chiles,

-roasted, peeled, stems and Seeds, removed, chopped 1 ts Garlic, minced

1/4 c Lemon juice

4 tb Chopped fresh cilantro

1/2 ts Ground coriander seeds

1 1/2 lb Firm white fish such as

-halibut 4 tb Ghee or vegetable oil

Lemon slices for garnish Mix the chiles, garlic, lemon juice, cilantro, and coriander and use to marinate the fish overnight in a glass or ceramic dish. Remove the fish and combine the marinade with the melted ghee. Grill or broil the fish, basting with the marinade mixture. Garnish with lemon slices and serve with the butter on the side. The Whole Chile Pepper From the collection of Jim Vorheis

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Reinos Kalamoiika

admin — Fri, 04 Sep 2009 14:19:08 +0000

Reinos Kalamoiika

2 lb Fresh or frozen salmon

1 1/4 tb Salt

1/2 ts Pepper

2 Bay leaves

6 Whole allspice

4 md Potatoes

2 md Carrots

3 sm Onions, divided

1 c Red cabbage, sliced

1 Handful fresh celery leaves,

-chopped 5 sl Bacon

1 1/2 tb Butter

1 c Celery, diced fine

1/2 Green bell pepper, diced

-fine 1 6 1/2 oz can minced clams

1 qt Water

1 6 1/2 oz can shrimp (small

-or broken) 1/2 cn Pimento, chopped fine

1 c Chopped fresh mushrooms

1/2 ts Rosemary leaves

1/2 ts Ground cumin

1/4 ts Ground thyme

1/4 ts Ground oregano

4 Crushed chili tepins (a hot

-dried pepper) 1 qt Milk

1 tb Butter

Source: FOODday, June 18, 91 - Reino Koski “Makes a good gallon” Note: This was the Grand Prize Winner in the first of The Oregonian- James Beard recipe contests, held in 1975. The winners name was Reino Koski. This is a Finnish soup. Use any cut salmon or steelhead, leaving skin on. In 1 quart water, with salt and pepper, simmer on low heat in 5- or 6-quart pot. When skin comes off easily, set aside on plate and remove skin and bones. Cut or break into 1- and 2-inch pieces. In liquid stock, place bay leaves and whole allspice. Add potatoes, cut in 1- or 1 1/2-inch pieces; carrots, cut lengthwise and into half circles about 1/4-inch thick; and 2 onions cubed coarsely (not chopped fine). Cook over low heat. After a short while, add red cabbage and celery leaves. Stir. Cook until carrots are almost tender and potatoes don disintegrate. While this is cooking, dice bacon and cook in fry pan over low heat. Pour almost all fat off. Add butter (or margarine) and diced celery, remaining onion (diced fine) and green pepper. Saute until onions are yellow and peppers are pale green. Now back to your pot. Add salmon pieces, (they should be not quite cooked). From now on everything is simmered on low to preserve body. Add clams with broth, shrimp and 1 quart water. Put in stuff from fry pan. Add pimento, mushrooms, rosemary, cumin, thyme, oregano and chilies. Stir in milk a cup at a time. Add butter and let whole bit simmer for at least one hour. Serve with tossed salad and garlic bread. Can be frozen. Posted by Valerie Whittle. Courtesy of Fred Peters.

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helen beveridges haluski grange stand favorite

admin — Fri, 04 Sep 2009 11:25:07 +0000

helen beveridges haluski grange stand favorite

Helen Beveridges Haluski Grange Stand Favorite

Posted by philocrates at recipegoldmine.com 6/5/01 3:26:51 pm

Source: Pierogie Place at the Grange Fair Centre Hall PA

This one is a stand favorite. IF you can wait a whole year here is the Haluski scaled down.

1/2 cup (1 stick) margarine
1 large onion, chopped
1 large head cabbage, chopped and steam until tender
1 pound egg noodles, cooked al la dente
Salt, pepper and garlic powder to taste

Serves 10 to 12.

Using pot large enough to accommodate all the ingredients, melt the margarine and saut? the onion until tender. Add the cabbage and the noodles and stir to combine. Heat thoroughly. Season to taste.

Final Comments: Once a year only. Customers love it because " Its such a comfort food" Megan Schlow, New York free lance food stylist.

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Mexican Chicken & Rice *

admin — Fri, 04 Sep 2009 09:19:01 +0000

Mexican Chicken & Rice *

——————————PATTI - VDRJ67A—————————— 8 oz Tomato sauce

1 ts Ground cumin

1/4 ts Onion powder

1/8 ts Garlic powder

1/4 ts Cocoa

1/8 ts Salt

1 tb Chili powder

2 Chicken breasts; boneless,

- cooked, chopped 1 c Rice

1 c Cheddar cheese; shredded

Sour cream Picante sauce Tomato; chopped (opt) Prepare sauce in small saucepan by mixing 2/3 can tomato sauce and spices. Add chopped, cooked chicken. Put sauce on low heat and stir occasionally. Prepare rice. When rice is done, and remaining 1/3 can tomato sauce to rice and stir. To serve, place rice on plates, topped with chicken-sauce and then shredded cheese. Serve with sour cream, picante sauce, and chopped tomato if desired.

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gefullte nudelin

admin — Fri, 04 Sep 2009 07:29:05 +0000

gefullte nudelin

Gefullte Nudelin

4 eggs, divided
Milk
Salt
Flour
Pepper
1 pound ground beef
1/2 cup diced celery
2 tablespoons diced onion
1 cup dry bread crumbs
Beef broth

Combine 3 eggs, 1/2 cup milk, salt and enough flour to roll out well. Cut pieces of dough into 4-inch squares. Combine remaining ingredients except broth, adding enough milk to moisten. Place a heaping tablespoon of meat mixture in center of each square; pinch sides together. Cook in beef broth for 30 to 45 minutes.

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Cheddar Butter Spread

admin — Thu, 03 Sep 2009 23:18:04 +0000

Cheddar Butter Spread

1/2 cup butter, softened
1 cup shredded Cheddar cheese
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt

Combine all ingredients.

Serve with warm bread.

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Widows Kisses

admin — Thu, 03 Sep 2009 22:49:18 +0000

Widows Kisses

3 Egg whites

50 g Granulated sugar (1 3/4 oz)

50 g Confectioners sugar (1 3/4

-oz) 120 g Nuts, coarsely ground (4 1/4

-oz) 50 g Citron, finely diced (1 3/4

-oz) Baking wafers Over steam, beat egg whites and sugar to firm peaks. Add nuts and citron. Put baking wafers on cookie sheet, putting a small heap (about a teaspoon?) of the mixture on top of each wafer. Let dry in oven. From: Maria Baumgartner (Karin Brewers mother), Vienna, Austria Posted by: Karin Brewer, Cooking Echo, 7/92

Imagination will often carry us to worlds that never were. But without it we go nowhere. — Carl Sagan

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oaxacan style carne asada (mexican-style thin sliced grilled steak)

admin — Thu, 03 Sep 2009 21:49:50 +0000

oaxacan style carne asada (mexican-style thin sliced grilled steak)

Oaxacan Style Carne Asada (Mexican-Style Thin Sliced Grilled Steak)

Serves 8.

2 bunches scallions, trimmed
8 jalapeno, serrano or poblano chiles
Coarse kosher or sea salt
Fresh ground pepper
2 pound boneless sirloin steak, sliced into broad sheets 1/4-inch thick*
16 corn or flour tortillas
4 limes, cut into wedges
Oaxacan Guacamole
Fresh salsa

* Ask your butcher to cut the sirloin for you on his meat slicer. You may alternatively use skirt steak or flank steak in this recipe.

Roast the scallions and chiles on the grill - either on the cooking grate, or directly on the charcoals (if using wood or charcoal). Remove from heat. Cover scallions with foil and set aside; scrape the skin off the chiles with a sharp knife (placing the chiles in a covered dish to steam for a few minutes immediately upon removing them from the grill, can make peeling them easier, but the steamed chiles will be softer). Cut the chiles in half, scrape out and discard the seeds, cover the chile halves with foil and set aside.

Oil the grill grate. Generously salt and pepper the beef and place it on the hot grate; grill, turning with tongs until cooked as desired (3 minutes per side will be Oaxacan-style well-done). Remove to cutting board, allow to rest for a few minutes (to retain juices) then cut into thin strips, against the grain or cut into 1/2-inch dice.

To serve, lace a few tortillas at a time on the grill to warm them. Set out lime wedges, guacamole, salsa and grilled items.

To eat, place a few pieces of beef on a warm tortilla; place a grilled scallion and a chile half on top; top this with spoonsful of guacamole and salsa and a squeeze of lime juice. Roll the entire thing up and eat.

I don want to get to the end of my life and find that I have just lived the length of it. I want to have lived the width of it as well. — Diane Ackerman

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Spicy Chicken Chili

admin — Thu, 03 Sep 2009 12:03:02 +0000

Spicy Chicken Chili

1 teaspoon olive oil

1 pound skinned — boned chicken

– thighs –cut into bite-size pieces 1 cup chopped onion

3/4 cup chopped red bell pepper

1/2 cup chopped green bell pepper

2 garlic cloves — minced

3 cups one-third-less sodium chicken broth — divided

1 cup dried navy beans

1 tablespoon chili powder

1 teaspoon dried oregano

1/2 teaspoon cumin seeds

1/2 teaspoon salt

1/4 teaspoon pepper

28 ounces crushed tomatoes — undrained

4 1/2 ounces chopped green chiles — undrained

1 1/2 ounces shredded sharp cheddar cheese

1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken: sau te 5 minutes or until browned. Add onion, bell peppers, and garlic; saute 3 min utes. Stir in 1/2 cup broth, scraping skillet to loosen browned bits. 2. Spoon chicken mixture into an electric slow cooker. Add remaining broth, beans, and n ext 7 ingredients (beans through chiles); cover with lid, and cook on high heat setting for 6 hours or until beans are tender. 3. Ladle chili into bowls, and top with shredded cheese.

Per serving: 2 P/M, 1 FR/V, 1 B.

CAL 323 (23% from fat); PRO 28.4 g; FAT 8.3 g (sat 2.8 g); CARB 35.1 g; FIB 5.8 g; CHOL 68 mg; IRON 5.3 mg; SOD 534 mg; CALC 178 mg.

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uncle bills clam sauce

admin — Thu, 03 Sep 2009 07:42:31 +0000

uncle bills clam sauce

Uncle Bills Clam Sauce

Posted by "Uncle Bill" Anatooskin at recipegoldmine.com 9/25/2001 6:27 am

1/4 cup olive oil
2 tablespoons margarine or butter
4 large garlic cloves, minced
1/3 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon hot red pepper flakes (optional)
1/4 teaspoon dried oregano
3 tablespoons freshly chopped parsley
4 large plum tomatoes, peeled, chopped into 1/2-inch pieces,
then seeded (seeding is optional)
1 (10 ounce) can baby clams, include liquid
1 (10 ounce) can clam nectar
1 tablespoon lemon juice, freshly squeezed

In a large frying pan or skillet, add olive oil, margarine or butter, garlic and onion and saut? for 3 to 4 minutes or until onions are translucent.

Add salt, pepper, red pepper flakes, oregano, parsley and tomatoes and simmer for 10 minutes. Add clams, clam nectar and lemon juice and reheat; simmer for 2 to 3 minutes; DO NOT OVERCOOK CLAMS.

Serve hot over hot pasta of your choice. Excellent served with fresh Spinach Linguini.

Makes about 4 cups sauce.

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British/U.S. Equivalents

admin — Thu, 03 Sep 2009 01:25:21 +0000

British/U.S. Equivalents

1 c = 10 fl oz = 1-1/4 c

1 ts 1-1/4 ts

1 tb 1-1/4 tb

1 c Imperial; 10 fl oz = 1-1/4 c

1 fl 2 tb

Icing sugar; powdered sugar Caster Sugar;Superfine sugar Soft brown sugar;Brown sugar Muscovado; raw unrefind sugr Wholemeal flour; Graham flr Cornflour; Cornstarch Hartshorn; ammonia (Danish) Single Cream; Light cream Double Cream; Heavy Cream Bicarbonate of soda; -Baking Soda Digestive Biscuits; -Graham crackers Biscuit; Cookie or cracker Vegetable fat; Crisco Minced meat; Ground meat Prawns; Shrimp Sultanas; White raisins Spring onion; Green onions Aubergine; Eggplant Beetroot; Beet Courgette; zucchini Marrow: lg zucchini Swede; Rutabaga Porcini: boletus Mangetout; snow/sugar peas French bean; Green or string -snap bean Red, green pepper or -capsicum; bell pepper Sweet pepper; Pimento Vegetable marrow; Summer -squash Papaw; Papaya or Pawpaw Patna rice; Long grain Carolina rice; Short grain demerara: a brown sugar, but each grain is kind of separate. If you have a Carribean store in your neighbourhood, their brown sugar is what you want. But you can substitute light brown sugar for it. Muscvada: Very dark brown sugar (almost black), sticks together in one solid lump and has to be prised apart. The rawest (and tastiest) of all the sugars. Really good for dark cakes and especially Christmas puddings. Brown crystal. Very large variagated brown crystals of sugar, hard and crunchy usually used in coffee. jaggary; barely refined cane sugar. Substitute a “raw” sugar or Mexican piloncillo sugar. Scampi OR Dublin Bay Prawns; Butterfly shrimps or Pacific prawns

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crema mexicana

admin — Wed, 02 Sep 2009 23:54:54 +0000

crema mexicana

Creme Mexicana (Mexican Style Thick Cream)

Posted by swm56 at recipegoldmine.com 6/13/01 10:08:58 am

Source: Rick Bayless-One Plate at a Time

Makes about 1 cup

1 cup heavy whipping cream
1/4 cup good quality commercial sour cream with active cultures
or 2 tablespoons buttermilk with active cultures

In a small saucepan, heat the cream just long enough to take the chill off to bring it to body temperature. If you have ready access to a low-range instant read thermometer, it should be about 100 degrees. Off the heat, whisk in the sour cream (or buttermilk) and pour into a glass jar. Set the lid on the jar (but do not tighten it), then place the jar in a warmish place (it shouldn?t be over 90 degrees). After 12 hours, the cream should be noticeably thicker.

Refrigerate (you can tighten the lid now) for at least 4 hours or, better yet, overnight to complete the thickening. Crema will last for at least a week in the refrigerator.

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turkey tamale pie

admin — Wed, 02 Sep 2009 23:49:10 +0000

turkey tamale pie

Turkey Tamale Pie

From the kitchen of Marianna vE

This tamale pie has a cornbread topping. For those of us who don know much about chiles, I recommend the nuanced flavor of Grandmas ZESTY Chili Powder which has added spices and garlic but no salt.

I don remember where I got this recipe but it was long ago and certainly has been altered over the years. A quick and filling emergency dish.

1 large onion, chopped
A little oil or margarine
1 (8 ounce) can tomato sauce
1/2 to 1 can (about 8 ounces drained weight) pitted black
    olives, drained
1 (12 ounce) can vacuum-packed corn, drained
1 tablespoon chili powder (more or less, depends on hotness of chili)
1 (16 ounce) can kidney beans, mostly drained
Leftover cooked turkey, diced or shredded
Salt and pepper
1 (8 1/2 ounce) package cornbread mix (Jiffy brand), mixed to
    directions with milk and egg but not baked, or
    1/2 recipe made-from-scratch cornbread batter

Saut? onion in large frying pan. Add tomato sauce, olives, corn, chili powder, kidney beans, turkey, salt and pepper. Turn into 8 x 12-inch baking pan. Top with cornbread batter; it will only partially cover the filling. Bake at 400 degrees F for 20 to 30 minutes.

The softest things in the world overcome the hardest things in the world. Through this I know the advantage of taking no action. — Lao Tzu

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whiskey fog

admin — Wed, 02 Sep 2009 20:58:05 +0000

whiskey fog

Whiskey Fog

2 cups chilled whipping cream
2 tablespoons granulated sugar
2 tablespoon Irish or Scotch whiskey
1/2 teaspoon vanilla extract
3/4 cup coarsely crushed crisp macaroons

Beat whipping cream, sugar, whiskey and vanilla extract in chilled bowl until stiff. Fold in macaroons. Spoon into dessert dishes. Sprinkle with additional crushed macaroons if desired.

Yields 8 servings.

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indonesian pork skewers

admin — Wed, 02 Sep 2009 16:51:31 +0000

indonesian pork skewers

Indonesian Pork Skewers

1/4 cup vinegar
1/4 cup prepared mustard
1/4 cup light molasses
2 tablespoons ginger preserves or orange marmalade
1/4 teaspoon ground ginger
1 (1 1/2 pound) lean boneless pork, cut into 1-inch cubes
1/2 medium pineapple, halved lengthwise,
cored and cut into 1/2-inch-thick slices
1 medium red sweet pepper, cut into strips

Combine the vinegar, mustard, molasses, ginger preserves and ginger in a small mixing bowl. Alternately thread the pork cubes, pineapple slices and pepper strips on 12 (6-inch) metal skewers, leaving about 1/4 inch between pieces. Brush with the molasses mixture.

Grill the kabobs on the rack of an uncovered grill directly over medium-hot coals about 12 minutes or until no pink remains and juices run clear, turning and brushing with molasses mixture after 6 minutes. Heat the remaining molasses mixture and pass with the kabobs.

Makes 6 servings.

Lloyd What are the chances of a guy like you and a girl like me… ending up together — Dumb & Dumber

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Charleston Okra Soup

admin — Wed, 02 Sep 2009 15:27:49 +0000

Charleston Okra Soup

1 large beef bone plenty of meat

2 medium onions — chopped

3 pounds okra — chopped

salt and pepper bay leaf 3 quarts water

1 piece bacon

8 large fresh tomato or 2 large cans

Cook meat in water slowly for 2 hours. Add okra, bacon and peeled tomatoes, bay leaf, onions, salt and pepper to taste, let cook another 2 hours, add more water if needed. Hot rice and cornsticks are usually served with this dish

The artist belongs to his work, not the work to the artist. — Novalis

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danish kringle

admin — Wed, 02 Sep 2009 10:09:46 +0000

danish kringle

Danish Kringle

1/2 cup butter or margarine
2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
1 egg
1/2 cup lukewarm milk (scalded, then cooled)
Almond or Pecan Filling
Glaze
1/4 cup chopped nuts

Cut butter into flour, sugar and salt in large bowl until mixture resembles fine crumbs. Dissolve yeast in warm water. Stir yeast mixture, egg and milk into flour mixture; beat until smooth; dough will be very soft. Cover and refrigerate at least 2 hours but no longer than 24 hours.

Prepare Almond Filling. Divide dough into halves; return one half to refrigerator. Roll other half into 15 x 6-inch rectangle on floured cloth-covered board with floured stockinet-covered rolling pin. Spread half the filling lengthwise down center of rectangle in 3-inch strip. Fold sides of dough over filling with 1 1/2-inch overlap; pinch edges to seal.

Carefully arrange Kringle, seam side down, on greased cookie sheet in oval or horseshoe shape. Pinch ends together for the former. Repeat with remaining dough. Cover; let rise in warm place 30 minutes.

Preheat oven to 375 degrees F. Bake until golden brown, 20 to 25 minutes. Spread with Glaze; sprinkle with nuts.

Almond Filling
1 (8 ounce) can almond paste (1 cup)
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened

Mix almond paste, brown sugar and butter until smooth.

Pecan Filling
1 1/2 cups chopped pecans
1 cup packed brown sugar
1/2 cup butter or margarine, softened

Mix pecans, brown sugar and butter.

Glaze
1 cup confectioners sugar
1 tablespoon water
1/2 teaspoon vanilla extract

Mix confectioners sugar, water and vanilla extract until smooth. Stir in additional water if necessary, 1/2 teaspoon at a time.

It is a commonplace that the history of civilisation is largely the history of weapons. In particular, the connection between the discovery of gunpowder and the overthrow of feudalism by the bourgeoisie has been pointed out over and over again. And though I have no doubt exceptions can be brought forward, I think the following rule would be found to be generally true that ages in which the dominant weapon is expensive or difficult to make will be ages of despotism, whereas when the dominant weapon is cheap and simple, the common people have a chance. Thus, for example, tanks, battleships and bombing planes are inherently tyrannical weapons, while rifles, muskets, long-bows and hand-grenades are inherently democratic weapons. A complex weapon makes the strong stronger, while a simple weapon –so long as there is no answer to it– gives claws to the weak. — George Orwell

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apple salad

admin — Wed, 02 Sep 2009 04:06:32 +0000

apple salad

Apple Salad

1 cup granulated sugar
1 cup water
2 tablespoons all-purpose flour
1 tablespoon vinegar
1 tablespoon butter
2 eggs
4 to 6 cups sliced apples

Mix all ingredients except apples in saucepan, cook until thick. Pour over apples. Serve warm or cold.

The mere formulation of a problem is far more essential than its solution, which may be merely a matter of mathematical or experimental skills. To raise new questions, new possibilities, to regard old problems from a new angle requires creative imagination and marks real advances in science. — Albert Einstein

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Salsa with Fresh Cilantro

admin — Tue, 01 Sep 2009 22:38:29 +0000

Salsa with Fresh Cilantro

1/4 c Chopped Fresh Cilantro

- Leaves 2 md Tomatoes, Chopped

1 sm Serrano or Jalapeno Pepper

- Peeled, Seeded and Minced 1/4 c Chopped Onion

1 Minced Garlic Clove

1/2 ts Red Wine Vinegar

Mix all ingredients. Serve with tortilla chips or Mexican foods. Great in guacamole. Makes approximately 1 cup. Typed by Syd Bigger.

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russian chicken pie

admin — Tue, 01 Sep 2009 20:17:43 +0000

russian chicken pie

Russian Chicken Pie (Kurnik)

Pastry
2 cups water
1 cup uncooked regular rice
2 teaspoons instant chicken bouillon
2 large onions, thinly sliced
8 ounces mushrooms, sliced
2 tablespoons butter or margarine
1 cup half-and-half
2 teaspoons cornstarch
1 cup chicken broth
3 cups diced cooked chicken
2 tablespoons minced parsley
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/8 teaspoon pepper
4 hardboiled eggs, peeled and
finely chopped
1 tablespoon minced dill weed
1 egg yolk
1 tablespoon water

Prepare Pastry; wrap in plastic wrap. Heat water, rice and bouillon to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes without lifting cover or stirring.

Remove from heat. Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.

Cook and stir onions and mushrooms in butter in skillet over medium heat until onions are light brown. Mix half and half and cornstarch; stir into onion mixture. Stir in chicken broth. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in chicken, parsley, lemon juice, salt, nutmeg and pepper. Mix chopped eggs and dill weed.

Spread one-third of the rice mixture in bottom of ungreased 12 x 7-inch baking dish. Layer with half of the chicken mixture and half of the egg mixture. Repeat the layers; top with remaining rice mixture.

Preheat oven to 400 degrees F.

Unwrap Pastry; place on well-floured cloth-covered board. Roll into a 13 x 8-inch rectangle with floured stockinet-covered rolling pin. Cut a 1-inch circle in center of pastry. Place Pastry over top of dish; turn edges under and flute. Mix egg yolk and water; brush over pastry. Bake until golden brown, about 30 minutes. Yields 8 servings.

Pastry
1/4 cup firm butter or margarine
1/4 cup shortening
1 1/3 cups all-purpose flour
1/4 teaspoon salt
3 to 4 tablespoons cold water

Cut butter and shortening into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into ball; shape into flattened rectangle.

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new mexico posole

admin — Tue, 01 Sep 2009 12:11:47 +0000

new mexico posole

New Mexico Posole

This is a traditional New Years dish in the southwest.

6 (28 ounce) cans hominy, drained
6 pounds very lean pork, cubed
1/4 cup red chili powder (coarse or regular grind)
6 garlic cloves, diced
2 teaspoons oregano, or to taste
2 tablespoons salt, or to taste
6 quarts water

Heat a large pot. Add meat and brown over high heat, stirring frequently. Use a little cooking spray if needed.

Add remaining ingredients. Bring to a boil, cover and reduce heat to medium. Continue boiling slowly for 45 minutes to an hour.

Yield: 1 1/2 to 2 gallons (recipe may be reduced).

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wing dings

admin — Tue, 01 Sep 2009 01:32:38 +0000

wing dings

Wing Dings

These are a Texas specialty!

1 cup beer
1/4 cup unsulphured dark molasses
1/4 cup creamy peanut butter
1/4 cup Worcestershire sauce
1 1/2 tablespoons chili powder
Juice of 1 medium lime
1/2 teaspoon dry mustard
1/4 teaspoon aniseed, toasted and ground
1/4 teaspoon salt
1 1/2 dozen chicken wings

Preheat oven to 350 degrees F.

Grease a large baking pan or dish. Combine everything except the wings in a large, heavy pan. Simmer them over medium heat 15 to 20 minutes, until they have reduced to a thick sauce.

While the sauce simmers, prepare the chicken wings. With a butcher knife, remove the wing tips, then cut each wing in half at the joint. Add the wings to the sauce, and stir to coat them. Ladle the wings and the sauce into the baking dish. Bake for 25 minutes, then stir the wings in the sauce.

Turn the heat up to 425 degrees F and bake an additional 10 minutes, or until the sauce glazes the sings. Serve the wings hot with a ranch dressing, if desired.

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Rice and Oyster Dressing

admin — Mon, 31 Aug 2009 07:23:57 +0000

Rice and Oyster Dressing

10 c Rice, cooked in chicken

-broth 1 1/2 Sticks butter

3 Garlic cloves, finely

-chopped 1 c Chopped onion

1/2 c Chopped bell pepper

2 c Chopped celery

1 pt Oysters

1 lb Chicken livers

1/4 t Cayenne pepper (more if

-desired) 1/4 C =TO=

1/3 c Lea & Perrins

-Worcestershire sauce 1/2 t Celery salt

1/2 t Onion salt

6 Beaten eggs

Melt butter in large skillet. To butter, add garlic, onions, bell pepper and celery. Saute lightly and remove from pan, retaining butter. Add oysters and saute in remaining butter. (If oysters are small, they may remain whole. Large ones can be chopped after sauteed.) Oysters should be sauteed lightly, just until edges curl. Remove and set aside. Wash chicken livers thoroughly. Place in pan and add enough water to just cover them. Boil until done. Drain and slice finely. Combine everything but eggs into large bowl and mix together well with your hands. At this time, you can taste to adjust seasonings. According to personal taste, you might want to add more of the salts or cayenne. Now add the six beaten eggs and mix together well. Mixture should hold together without being too wet or dry. Adjust for moisture by draining liquid or adding additional chicken broth. Pour mixture into 4-quart casserole. Cover and warm in a 325-deg. oven for about 20 minutes. You can also stuff a 25 pound turkey and cook. This recipe may be a side dish and serves 15 people. Judi Johnson (Rice Farmer) MM by Cathy Svitek

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chinese pot stickers

admin — Mon, 31 Aug 2009 02:18:18 +0000

chinese pot stickers

Chinese Pot Stickers

Meat Filling
1 1/2 pound ground pork
6 tablespoon soy sauce
6 scallions, minced
2 tablespoons dried shrimp, soaked and minced (optional)
3 tablespoons shrimp water (optional)
1 tablespoon sesame oil
2 tablespoons peanut oil
1/2 teaspoon grated fresh ginger
1 egg
1 to 2 cloves garlic, minced
1 to 1 1/2 pounds Chinese cabbage
2 teaspoons salt

Mix together well the pork, soy sauce, scallions, dried shrimp, shrimp water, sesame oil, peanut oil, ginger, egg and garlic. Set aside. Core cabbage and chop it finely. Cover cabbage with the salt and let sit for 1 hour. Press out the water and add the cabbage to the meat mixture. Set mixture aside until ready to assemble pot stickers.

Pastry
5 cups flour
2 cups water

Mix flour and water. Keep it rather soft for ease in handling. Let it rest for 10 minutes. Cut or pull off walnut-size balls and roll each one out to the size of a 3-inch circle. The edges of the dough should be thinner than the middle. Fill each round with approximately 1 teaspoon of meat filling. Pinch together in the shape of a half moon.

Cooking and Serving
Peanut oil
1/2 cup water
Vinegar
Chinese hot oil (chili oil)
Soy sauce
Fresh cilantro, chopped

Heat about 2 tablespoons of peanut oil in a skillet and stand the pot stickers up close together in the skillet with the seam side up. Saut? over medium heat for 2 to 3 minutes. Do not allow them to burn. Add 1/2 cup water, cover, and steam for 20 minutes. Serve immediately with vinegar, Chinese hot oil, soy sauce and cilantro.

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Rivel Soup

admin — Sun, 30 Aug 2009 23:12:07 +0000

Rivel Soup

2 c Flour

1/2 ts Salt

1 ea Egg, well beaten

1 x Broth, chicken

1 x *or:

1 x Broth, beef

1 c Corn, crushed

Combine the flour, salt and beaten egg and mix together with the fingers until mixture is crumbly. Pour this mixture into the broth, add the corn and cook about 10 minutes. The rivels will look like boiled rice when cooked. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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Indonesian Braised Pork

admin — Sun, 30 Aug 2009 03:09:33 +0000

Indonesian Braised Pork

4 lb Pork, cut into small,

-bite-size pieces 1 Onion, chopped

2 T Red peppers, crushed

4 Garlic cloves, minced

1 T Lime juice

2/3 c Soy sauce

3 T Brown sugar

Fry pork, onion, red peppers and garlic over high heat in a heavy frying pan, stirring frequently for about 20 minutes or until well-browned. Add lime juice, soy sauce and brown sugar. Reduce heat and simmer for about 15 to 20 minutes. Put in a covered dish and keep warm in the oven while you make the rice to serve it over. This makes it easy to make the rice, and the pork actually browns a little more during this time. NOTES: * Pork with lime and hot peppers — This recipe was originally based on one I found in a paperback cookbook. Over the years I have adapted it into what you see here. It is fairly hot, but always gets rave reviews from everyone, even from people who normally don like hot food. Yield: Serves 6-8.

: Difficulty: easy. : Time: 15 minutes preparation, 40 minutes cooking. : Precision: no need to measure. : Steven A. Minneman : Fujitsu America Inc, San Jose, Ca : ihnp4!pesnta!fai!stevem : : The best government is no government at all. : Copyright (C) 1986 USENET Community Trust

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flautas

admin — Sat, 29 Aug 2009 22:05:00 +0000

flautas

Flautas

1 whole frying chicken
2 cloves garlic
Salt, to taste
Pepper, to taste
1 dozen corn tortillas
1/4 cup vegetable oil
2 scallions, chopped
Guacamole

Cover chicken with water and add one whole garlic clove. Boil until tender. Bone the chicken.

In a frying pan, heat the oil. Quickly dip corn tortillas in hot oil and set aside. Remove all but 2 tablespoons oil from frying pan. Saut? boned chicken with cut-up onions and 1 minced garlic clove. Salt and pepper to taste.

Place 2 to 3 tablespoons chicken mixture on each tortilla and roll up. Secure with a wooden pick. Fry until crisp.

Top with Guacamole and serve.

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Green Chili with Pork

admin — Sat, 29 Aug 2009 16:14:35 +0000

Green Chili with Pork

1/2 c Olive oil

2 ea Large yellow onions, chopped

8 ea Medium garlic cloves,

1 x Peeled and chopped

8 ea Fresh Jalapeno peppers,

1 x Stemmed and minced

3 ea Carrots, peeled and

1 x Sliced crosswise into 1/2″ p

1 1/2 T Dried oregano, Mexican

3 lb Boneless pork shoulder,

1 x Cut into 1/2″ cubes

5 c Chicken stock or canned brot

1 x Salt

28 oz Crushed Italian plum tomatoe

1 x Drained

1 ea Potato, peeled and grated

12 ea Large Poblano chilies,

1 x Roasted and peeled *OR*

28 oz Can whole roasted mild

1 x Green chilies, drained

In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the oil over medium heat. Add onions, garlic, Jalapenos, and carrots. Cook, stirring once or twice, for 10 minutes. Stir in oregano and pork cubes and cook until pork has lost its pink color, about 20 minutes. Stir occasionally. Stir in the chicken stock, 1 tsp of salt, crushed tomatoes and the grated potato. Bring to a boil, then lower the heat and cook partially covered, for 1 1/2 hours, stirring occasionally. Cut the Poblano into 1/2″ strips. Add them to the chili and cook , stirring often, for another 30 to 45 minutes or until the pork is tender and the chili is thickened to your liking. Taste for correct seasonings and let cook another 5 minutes. Serve hot. NOTE: To roast Poblanos, stick them on a serving fork and turn over a gas burner until thoroughly charred. Wrap chilies in a paper bag after you roast them. When cool, rinse under cold running water, rubbing off the burned skin. Pat dry and de-stem chilies. Serves 6 generously.

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african groundnut stew

admin — Sat, 29 Aug 2009 14:59:16 +0000

african groundnut stew

African Groundnut Stew

1 whole fryer chicken, cut into pieces and
dusted with flour (remove skin, if desired)
Oil for frying
1 (14 ounce) can stewed tomatoes, drained
1 teaspoon salt
1 sweet potato, peeled and cubed
1 large onion, chopped
1/4 cup seeded and diced chiles, mild
or hot, to taste (remove skin, if desired)
2 cups chicken stock
1/2 cup chopped peanuts
3 hardboiled eggs

In a large skillet, fry chicken in oil until golden brown. Place chicken with tomatoes, salt, sweet potato, onion and chiles in a casserole. Pour the chicken stock over the mixture and sprinkle with peanuts. Cover and place in a 355 degree F oven for 1 hour.

To serve, peel and cut eggs in half and arrange on top of chicken.

The purpose of life is the expansion of happiness. — Maharishi Mahesh Yogi

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tied-up beans (frijoles maneados)

admin — Sat, 29 Aug 2009 09:47:16 +0000

tied-up beans (frijoles maneados)

Tied-Up Beans (Frijoles Maneados)

1 ancho chile (optional)
Water (optional)
2 cups Beans from the Pot or other cooked whole
pinto beans, plus 1/2 cup of the cooking liquid
1/3 cup milk
1/2 onion, minced
1 garlic clove, minced
1/2 teaspoon cumin seeds, toasted and ground
4 to 6 ounces asadero or mozzarella cheese, grated

Preheat oven to 350 degrees F.

Soak the chile in enough hot water to cover it, if you wish to have a more spicy version of the dish. When the chile is pliable, cut it into thin slices.

In a food processor, pur?e the beans and their liquid with the milk. In a baking dish, warm the fat over medium heat. Stir in the onion, garlic, cumin and ancho slices and warm through. Remove the dish from the stove and stir in the beans. Transfer the beans to the oven and bake them for 1 hour, or until they appear very thick and begin to dry out.

Stir in the cheese and return the beans to the oven, baking just until the cheese has melted through, about 5 minutes.

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Thanksgiving Chowder

admin — Sat, 29 Aug 2009 08:50:00 +0000

Thanksgiving Chowder

1 tb Olive oil

3 3/4 c Winter squash; cut into

. 1/4-inch cubes, divided 1 3/4 c Celery root; cut into

. 1/4-inch cubes, divided 2 qt Turkey stock

1/2 c Rice; uncooked

1 1/4 c Savoy cabbage; coarsely

. chopped 2 1/4 c Turkey meat; cooked & cubed

Salt & pepper to taste Heat the oil in a large heavy kettle. Add the winter squash (such as butternut or Hubbard) and celery root; saute over medium heat 2 minutes. Add the turkey stock, bring to a boil, cover and simmer for 10 to 12 minutes, or until the vegetables are tender. Puree the

mixture in a food processor or blender and return to the kettle. Add the remaining squash and celery, and the uncooked rice. Cook the mixture, uncovered, for 10 minutes. Add the savoy cabbage and cook for 5 minutes, or until the rice and vegetables are tender. Stir in the cubed turkey meat. Heat until hot. Season to taste with salt and pepper. * Approximate nutritional analysis: 217 calories per 1/4-cup serving: 19g protein, 22g carbohydrates, 6g fat (24% of calories), 5g fiber,

30mg cholesterol, 436mg sodium, 41% of the Daily Value for vitamin A,

35% for niacin, 25% for vitamin C

** American Health — November 1995 **

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Alize Emerald recipe

admin — Sat, 29 Aug 2009 07:54:33 +0000

Alize Emerald recipe

Ingredients

2 oz Alize cognac
2 oz Courvoisier cognac

Combine both ingredients in equal parts in an old-fashioned glass, and serve.

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Vinaigrette (Russian Cooked Vegetable Salad)

admin — Sat, 29 Aug 2009 05:30:01 +0000

Vinaigrette (Russian Cooked Vegetable Salad)

1 lg Beet; W/Skin, Stemmed * OR

16 oz Beets; Drained And Cut Into

-1/2-Inch Dice, 1 Can 3 md Boiling Potatoes; Peeled

2 md Carrots; Peeled

1/4 c Onion; Chopped

3 md Dill Pickles; Cut Into 1/2

–Inch Dice 8 1/2 oz Peas; Drained, 1 Can

1/4 c Scallions; Chopped (Green

-Onions Will Do) 1/4 c Fresh Dill; Finely Chopped

Salt And Freshly Ground -Black Pepper; To Taste ———————————-DRESSING———————————- 1 ts Dry Mustard

1/2 ts Sugar

3 tb Red Wine Vinegar

1/3 c Sunflower Or Corn Oil

Salt And Freshly Ground -Black Pepper; To Taste * Beet should be washed and dried. If you are using a fresh beet, preheat the oven to 375 Degrees F. Wrap the beet in aluminum foil and bake until tender, about 1 1/4 hours. When the beet is cool enough to handle, peel it and cut into 1/2-inch dice. Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes. Add the carrots and cook until the vegetables are tender, but not mushy, about 10 minutes more. Let cool until easy to handle, then cut the vegetables into 1/2-inch dice. In a large salad bowl, combine the potatoes, carrots, onion, pickles, peas, beet, scallions, and dill. Season with salt and pepper and toss gently, taking care not to crush the vegetables. In a small bowl, whisk the dry mustard, sugar and vinegar together. Whisk in the oil and season with salt and pepper. Toss the salad with the dressing and tasting to correct the seasoning. Cover and refrigerate for at least 30 minutes before serving. Makes 4 generous servings.

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melanie griffiths macadamia, chocolate chip and peanut butter mini-turnovers

admin — Sat, 29 Aug 2009 03:55:26 +0000

melanie griffiths macadamia, chocolate chip and peanut butter mini-turnovers

Melanie Griffiths Macadamia, Chocolate Chip and Peanut Butter Mini-Turnovers

2 cups smooth peanut butter (at room temperature)
1/2 cup milk chocolate chips
1 cup toasted and chopped macadamia nuts
2 sheets (one 17 1/4 ounce package) frozen puff pastry,
thawed according to the package directions
1 egg, lightly beaten
Confectioners sugar for garnish (optional)
Mint sprigs for garnish (optional)
Vanilla ice cream as an accompaniment

Preheat oven to 425 degrees F. If the turnovers are frozen, preheat oven to 475 degrees F.

In a bowl, stir together the peanut butter, chocolate chips and macadamia nuts until well combined.

Work with one sheet of puff pastry at a time. Lightly flour a work surface. Lay one sheet of puff pastry on the surface and gently roll it out in all directions to thin it slightly. With a sharp knife, cut the sheet into quarters, then cut each quarter into quarters, making 16 pieces total.

Center one teaspoon of filling on each piece of pastry. Fold the pastry on the diagonal to form a triangle. Press the open edges of the pastry closed. (At this point the turnovers can be frozen. Arrange in layers, separated by sheets of wax paper, in a freezer container.) Brush the top of the turnover with the beaten egg and place on a baking sheet.

Make more mini-turnovers with the remaining ingredient in the same manner and brush with the beaten egg.

Bake for 15 minutes. Bake the pastries on the baking sheet for five minutes. Lower the oven temperature to 400 degrees F and bake for 15 minutes.

Serve at once, dusted with confectioners sugar and garnished with a mint sprig, with the ice cream.

Makes 32 mini-turnovers.

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Indian Style Spinach

admin — Fri, 28 Aug 2009 23:01:51 +0000

Indian Style Spinach

1 Bunch spinich

1 Oil

Black mustard seeds Crushed red chillis Turmeric Mint Yoghurt Lemon juice Contributed to the echo by: Jonathan Kandell Indian Food Recipes Put about four tablespoons veg oil in pan. Heat on med. Put in black mustard seeds and chillis and heat until mustard seeds begin to pop. Then add spinich and a tiny bit of water, cover, and cook on low for a few minutes, until spinach is practically done. Turn off heat, and add quite a bit of mint; stir it in well. Add a cap of Real Lemon (c), or fresh squeezed. Add two large dollups of yogurt–about 1/3 as much in volume as the spinach before cooking.

Stir well and eat. I forgot one step: Before covering and cooking spinich, sprinkle with enough turmeric to make it look like dust.

Peter Well, I generally come in at least fifteen minutes late, ah, I use the side door–that way Lumbergh can see me, heh–after that I sorta space out for an hour. I just stare at my desk, but it looks like Im working. I do that for probably another hour after lunch too, Id say in a given week I probably only do about fifteen minutes of real, actual, work. — Office Space

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Mesquite-Smoked Salmon Fajitas

admin — Fri, 28 Aug 2009 21:33:21 +0000

Mesquite-Smoked Salmon Fajitas

1 ts Coarse (kosher) salt

1/2 ts Coarse pepper

1/2 ts Sugar

1/4 ts Ground cumin

4 Salmon fillets; skinned

-4 to 5 ounces each ———————————–SALSA———————————– 1 Lime

1 Mango

1 c Diced cantaloupe

2 Scallions; finely chopped

1 tb Chopped cilantro

1/8 ts Pepper

pn Salt 1 ts Rice-wine vinegar

—————————–OTHER INGREDIENTS—————————– 2 tb Vegetable oil

1 Spanish onion; halved

-sliced (about 3 cups) 1 lg Poblano chile; seeded,

-julienned 8 Flour tortillas; warmed

————————NUTRITIONAL INFORMATION/SERV———————— 555 x Calories

30 x G protein

70 x G carbohydrate

20 x G fat

62 x Mg cholesterol

917 x Mg sodium

1. In glass bowl, mix seasonings. Add salmon; coat. Cover; refrigerate

one to three hours. 2. Meanwhile, make salsa: Into bowl, grate lime zest. Cut away white

pith; over bowl, section lime. Halve sections. Pit, peel and chop mango; add to lime with remaining ingredients; toss. Cover. 3. In skillet, heat oil over medium-high heat. Add onion and chile; over

medium heat, suate 20 minutes, until soft. 3. Grease wire cake rack. Turn on stove vent. Line both bottom and domed

lid of cast-iron skillet with heavy-duty foil; leave 2 inch overhangs. Cut 3 inch hole in center of foil in skillet bottom. Heat skillet, covered, 5

minutes over high heat. Place mesquite chunks on bare spot in skillet. Place rack on skillet. Heat 3 minutes, covered, until skillet fills with smoke. 5. Place salmon or rack; cover with lid. With pot holders, crimp

overhanging foil to form a tight seal. Over medium-high heat, smoke salmon 12 minutes or just until cooked. Carefully unswrp. Place on platter;

break into chunks. Serve in tortillas with onion mixture and salsa. From: McCalls July 1993 Happy Charring ~– EZPoint V2.2 * Origin: “LaRKs” Place (1:343/26.3) =========================================================================== BBS: Computer Specialties BBS Date: 07-27-93 (09:50) Number: 58535 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING

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Tomatillo and Corn Soup - Cafe Zelo In Corva

admin — Fri, 28 Aug 2009 13:31:26 +0000

Tomatillo and Corn Soup - Cafe Zelo In Corva

3 tb Unsalted butter

1 md Onion

5 Tomatillos, husked,

Quartered 1 tb Minced garlic

3 10-oz. packages fresh corn

Kernels, thawed 4 c Chicken stock or canned

Low-salt broth 1 c Peas, frozen, thawed

6 Sprigs fresh cilantro

1 cn (4-oz.) diced green chilies

1/4 c (packed) thawed frozen

Chopped spinach 1 tb Sugar

————————————-————————————- Tortilla chips Sour cream Chipped fresh cilantro Melt butter in heavy large pot over medium-high heat. Add onion, tomatillos and garlic and saute 5 minutes. Mix in 4 cups corn, 3 cups stock, peas, and cilantro sprigs. Puree mixture in blender in batches. Return puree to pot and bring to simmer. Add chilies, spinach, sugar, remaining corn and remaining 1 cup stock to soup. Simmer 15 minutes. Season to taste with salt. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Ladle soup into bowls. Sprinkle with tortilla chips; top with sour cream and chopped cilantro.

When you have eliminated the impossible, whatever remains, however improbable, must be the truth. — Sherlock Holmes

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greek easter soup with avgolemeno sauce

admin — Fri, 28 Aug 2009 09:55:12 +0000

greek easter soup with avgolemeno sauce

Greek Easter Soup with Avgolemeno Sauce

1/2 chicken, cut up
3 cups water
1/2 cup (1 stick) butter
4 scallions, finely chopped
5 cups water or chicken consomm?
1/2 cup fresh dill
1/2 cup parsley, finely chopped
1/2 cup rice
Salt and pepper

Boil chicken in the 3 cups water for 50 minutes. Remove from heat; strain broth and set aside. Chop chicken into pieces.

Cook onion, dill and parsley in butter with 1 teaspoon salt and a dash of pepper until soft and transparent, being careful not to brown. Add chopped chicken and cook over moderate heat for about 5 minutes, stirring frequently. Add chicken broth and enough water to make 2 quarts liquid; bring to boil and add rice. Reduce heat and cook until rice is done. Remove from heat and blend in Avgolemeno Sauce.

Avgolemeno Sauce (Egg-Lemon Sauce)
7 eggs (at room temperature)
2 tablespoons water
Juice of 3 lemons

Beat egg whites with water until stiff. Blend in egg yolks, then add lemon juice, beating until thick. With a ladle, add a small amount of hot broth to the egg mixture, blending quickly. Pour sauce into soup and serve immediately.

Avoid the evil, and it will avoid thee. — Gaelic Proverb

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Special Chicken

admin — Thu, 27 Aug 2009 19:42:37 +0000

Special Chicken

1 1/2 lb Chicken wings, cut-up into

-segments at joints. ———————————-MARINADE———————————- ———————————A MIXTURE——————————— 2 tb Soy sauce

1 ts Sugar

1 tb Sherry wine

A few gratings of fresh -ginger 2 ts Hoisin sauce

1 Clove garlic, minced

1/4 ts Sesame oil

1 ts Salt

ds MSG (optional) ———————————B MIXTURE——————————— 2 Eggs

1/2 c Cornstarch

1/2 c Flour

Oil for deep frying Lettuce leaves, shredded Green onion, Chinese parsley and cashew nuts, all chopped, for garnish This is one of the better deep-fried chicken recipes Ive found. It calls for chicken wings, but I used a whole chicken, cut up Chinese style and just increased the marinade ingredients a tad. Serve this with side dishes of hoisin sauce, spiced salt (toasted salt mixed with black pepper about half and half), hot mustard and chili oil along with a bowl of finely chopped scallions. Dip piece of chicken into the dip of your choice, then into the scallions and enjoy! Ice cold beer goes great with this dish. Oh yeah++steamed rice too… Be sure to use the dark, toasted sesame oil rather than the health food store stuff. 1. Soak cut-up chicken in marinade ingredients A for 1 hour. Mix

ingredients B into bowl with marinated chicken. Stir well. Will be very sticky and stiff to mix. 2. Heat 2 inches oil in wok to 375F. Drop batter covered chicken

piece by piece carefully into hot oil. Do not fill wok too full of chicken or it will take too long to brown. Should take only 5 minutes to cook through. Result will be crispy golden brown chicken pieces. 3. Drain on paper towels. Place on platter lined with lettuce

shreds. 4. Garnish if desired with chopped green onions, Chinese parsley and

cashew nuts. From “Quick and Easy Gourmet Wok Cooking” by Kay Shimizu. Shufunotomo Co. Ltd., Tokyo. 1973. Distributed in the U.S. by Japan Publications Trading Co. 1255 Howard St., S.F., Ca. 94103. ISBN 0-87040-245-5.

Posted by Stephen Ceideberg; July 11 1991.

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western cornbread

admin — Thu, 27 Aug 2009 15:37:37 +0000

western cornbread

Western Cornbread

1 cup white or yellow cornmeal
1 cup sifted flour
1/4 cup granulated sugar
3 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup milk
1/4 cup melted butter

Preheat oven to 425 degrees F.

Combine cornmeal, flour, sugar, baking powder and salt in a bowl. Beat egg with milk and butter. Add to the dry ingredients and stir lightly, just until mixed. Pour into a well-buttered 9-inch square pan. Bake for 20 to 25 minutes.

Tamale Cornbread
Add 2 teaspoons chili powder to the dry ingredients and 1/2 cup finely-chopped ripe olives to the batter before baking.

Every moment of ones existence one is growing into more or retreating into less. — Norman Mailer

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torejas

admin — Thu, 27 Aug 2009 10:30:13 +0000

torejas

Torejas

This is a Latin American and Southwestern dessert French toast. Serve it with ice cream, Cajeta or a fruit sauce.

6 slices brioche or challah bread,
crusts trimmed and sliced 3/4-inch thick
1/2 cup milk
1/2 cup heavy cream
2 tablespoons granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1 tablespoon dark rum
1 teaspoon cinnamon
1/2 teaspoon freshly-grated nutmeg

One day in advance, lay the bread on a cookie sheet to dry and become stale.

Set a rack in the middle of the oven and preheat to 375 degrees F. Lightly grease a cookie sheet.

In a medium-size bowl, whisk remaining ingredients to blend. Dip 2 to 3 slices of bread in and soak thoroughly, about 5 minutes, then turn and soak the other side. Shake off the excess liquid and lay the slices on the cookie sheet. Bake for 12 minutes or until just golden and crusty on the top, but still moist and custard-like inside.

Serve warm.

History, although sometimes made up of the few acts of the great, is more often shaped by the many acts of the small. — Mark Yost

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Persian Chicken Polo

admin — Thu, 27 Aug 2009 10:02:48 +0000

Persian Chicken Polo

500 g Rice, basmati

Onion 5 tb Butter or oil

1 lg Chicken, roasting jointed

Salt & black pepper 1 tb Raisins or more

150 g Apricots,sharp dried

1 ts Cinnamon, grd

Fry th eonion in 3 tb of butter or oil until golden, add the chicken pieces and brown on all sides. Season to taste with salt and pepper, add raisins and appricots, and continue to cook for a minute or two longer, turning the fruit in the fat. Sprinkle with cinnamon, cover with water and simmer gently, covered, until the chicken is very tender and the sauce reduce. Bone the chicken if you like. Wash and boil the rice according to the recipe for chilau but do not steam it. Put 2 tb melted butter or oil at the bottom of a large heavy saucepan. Spread half of the partly cooked rice over this, cover with the chickem pieces, pour the rich fruity sauce over them and cover with the remaining rice. Cover the pan with a cloth, put the lid on tightly, and steam over a very low heat for 20 to 30 minutes. The cloth will capture the steam rising from the rice and help to make it fluffy. Serve all mixed together.

Sometimes I wonder if we live life by reliving life, rather than by living life. — Michael Landon

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Arroz Con Pollo (Chicken and Rice)

admin — Thu, 27 Aug 2009 02:17:54 +0000

Arroz Con Pollo (Chicken and Rice)

1 lb Skinless, boneless chicken

-breasts, cut into 1″ strips 1 md Onion, quartered

2 Green peppers, chopped

1 Jalapeno pepper, seeded and

-chopped 3 Cloves garlic, minced

2 tb Chopped fresh coriander

2 c Chicken stock

1 c Crushed and drained canned

-Italian plum tomatoes 1 ts Ground cumin

1 ts Chili powder

3/4 c Long-grain brown rice

1 ds Cayenne pepper

1 c Green peas (fresh or frozen)

1 tb Sliced pimentos

1 tb Rinsed and drained capers

Source: MAINPOUL.ZIP Saute chicken strips in nonstick skillet until white, about 5 minutes. Set aside and keep warm. In large skillet, bring all other ingredients, except peas, pimentos and capers, to a boil. Cover and simmer about 30 minutes, until rice has adsorbed liquid. Add peas, remove from heat and let steam. Arrange chicken and sauce over rice, garnish with pimentos and capers. Makes 6 servings.

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Hot and Spicy Pineapple Pork

admin — Thu, 27 Aug 2009 01:54:58 +0000

Hot and Spicy Pineapple Pork

1 T Red New Mex chile (w/seeds)

2 T Soy sauce

1 1/2 T Fresh ginger; minced

1 Garlic clove;minced

1 lb Pork;thinly sliced

2 T Vegetable oil

2 T Chicken broth

1 1/4 c Cider Vinegar

3 T Brown sugar

2 T Cornstarch

2 Celery stalks;thinly sliced

1 1/4 c Diced pineapple

1/2 c Cashews; chopped or whole

Combine the soy sauce, ginger and garlic. Marinate the pork in the mixture for an hour. Heat the oil in a wok or skillet,add the pork and stir-fry until browned. Remove and drain. Combine the broth, vinegar, brown sugar, cornstarch and chile. Add to the wok and cook, stirring constantly, until thickened and translucent. Add the celery and pineapple. Bring to a boil, reduce the heat and simmer for five minutes. Add the meat and cashews and heat through. Chile Pepper Magazine

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