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Text File | 1991-11-25 | 11KB | 398 lines

Rec.Food.Recipes Digest #117
Fri 26 Apr 1991

Col:   Basic Cookie Dough (Andrea Bertozzi)
M:     Rendang (MDE)
V:     Lentil Dal (Chris Jackson)
BVl:   Cannolli (Patricia Cuocco)
AVol:  Curried Egg and Artichoke Dip (aldridge andrea)
MVol:  Turnip and Onion Casserole (Brenda L Aldridge)
Col:   No-bake key lime pie (Jeff Sorenson)
Col:   Key Lime Pie (Jeff Sorenson)
Co:    Quick Key Lime Pie (Tom Proctor)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#117 DOUGH-COOKIE-1 Col "19 Apr 91" 1991
.RZ "BASIC COOKIE DOUGH"
[e-mail] (Gerardo Leute) writes:
"I'm looking for a basic dough which can be supplemented with M&M's, chocolate
chips, or made into sugar cookies (add sugar, right?)"
.IH "Basic cookie dough"
.IG "1-1.5 cups" "sugar" "250-350 g"
(brown is good too)
.IG "8 oz" "butter or margarine" "250 g"
.IG "2" "eggs"
.IG "1 tsp" "vanilla"
.IG "2 cups" "flour" "250 g"
.IG "1.5 Tbls" "baking powder"
.IG "\(12 tsp" "salt"
.PH
.SK 1
Cream butter and sugar. Add eggs and vanilla and stir well, add rest
of ingredients (sifted if they are lumpy). Mix well, and add chips,
M&Ms, nuts, what ever.
.SK 3
Drop by teaspoon onto ungreased cookie sheet and bake at
.TE 350 180
for
approx. 10 min.
.SH Substitutions
\fIPeanut butter:\fR Substitute \(12 cup peanut butter for 1 of the butter
sticks. Brown sugar is good with this one instead of the white sugar.
.PP
\fIOatmeal:\fR Substitute 3 cups rolled oats for one of the cups of flour. Try
replacing \(12 cup of the sugar with molasses and omit one of the eggs. (Also
try peanut butter oatmeal - a great combo!)
.PP
\fIWhole wheat flour:\fR Substitute one for one with with white flour.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Andrea Bertozzi
[e-mail]


.RH REC.FOOD.RECIPES-#117 RENDANG M "19 Apr 91" 1991
.RZ "RENDANG" "Hot and spicey"
.KY BEEF PORK LAMB CHICKEN
This is to all those that yearn for HOT and SPICY rendang. In fact, this dish
can be made with other meats (e.g. pork, lamb, chicken ). The following is a
recipe that I have improvised.
.IH
.IG "2 lbs" "meat (beef,pork,etc.)" "1 kg"
.IG "3" "stalks lemon grass"
- thinly sliced
.IG "3 oz" "grated (fine) coconut" "75 g"
- fried
.IG "2 Tbls" "curry powder,"
mixed in
.AB "2 Tbls" "30 ml"
water (curry paste best)"
.IG "\(12 cup" "thick coconut milk" "110 ml"
- those in the can will do
.IG "8 Tbls" "oil"
(preferably peanut)
.IG "1 tsp" "shrimp paste"
(optional: for shrimpy salty taste)
.IH Marinade
.IG "1 tsp" "salt"
.IG "1 Tbls" "sugar"
.IG "1 Tbls" "soy sauce"
(thin)
.IG "1 tsp" "soy sauce"
(thick)"
.IH "Grind together:"
.IG "30 dried chilis"
.IG "3 oz" "shallots" "75 g"
.IG "4" "red chilis"
(not pepper)
.IG "1" "clove garlic"
.IG "1 in" "piece ginger"
.PH Method
.SK 1
Marinate meat in soy sauce mixture for about 15 minutes.
.SK 2
Heat oil and fry ground ingredients, curry paste and shrimp paste until
fragrant then take it out of wok (pan or whatever) and set it aside.
.SK 3
Fry marinated meat in hot wok (pan or whatever) with some oil until it
is almost \(12 cooked.
.SK 4
Then add the 'messy' paste that you set aside (from step 1).
.SK 5
Pour in the coconut milk and add the lemon grass (optional - for
flavoring purposes). Let it cook on low flame (simmer) for about an
hour until meat is tender.
.SK 6
Then, increase heat to reduce gravy until it thick, oily and messy.
.NX
This dish is rather easy to produce but it might take some time. If you
cannot stand a dish that is too hot, please do improvise and add less chilis
and curry paste. Also add more sugar for sweet pleasant taste.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(34 hours.
.I Precision:
measure ingredients.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#117 DAHL-1 V "19 Apr 91" 1991
.RZ "LENTIL DAL" "Lentil side dish for curries"
.KY INDIAN
I used to live with a vegetarian who conjured up some amazing dishes, this
one being the simplest and one of the tastiest. It goes well with curry.
.IH
.IG "" "lentils"
(or split peas or whatever)
.IG "" "garlic"
.IG "" "oil"
.IG "" "garam masala"
.IG "" "paprika"
.IG "" "ginger"
.IG "" "chili powder"
.IG "" "black pepper"
.PH
.SK 1
Boil some lentils until nice and mushy.
.SK 2
Separately, fry loads of garlic (to taste) in a little oil.
.SK 3
Add garam masala, paprika, ginger, chili powder, black pepper to oil in
whatever quantity you'd like best (I like lots of garlic and garam masala
with a fair bit of chilli for whack).
.SK 4
Then simply mix the two lots to form a rather unpleasant-looking gunge.
.NX
It looks disgusting but it's damn gorgeous. It's also lethal for the lower
regions.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
no need to measure.
.WR
Chris Jackson
[e-mail]


.RH REC.FOOD.RECIPES-#117 CANNOLLI BVl "19 Apr 91" 1991
.RZ "CANNOLLI"
.KY ITALIAN
I frequently make cannolli. I usually just buy the shells in a good Italian
deli. (Making the shells is a pain. It involves making a pastry dough,
wrapping it around aluminum tubes which one buys in a specialty store and
frying the stuff. My experience is the results are no better than what you
can get at the deli.)
.PP
There are several variations of cannolli stuffing, my favorite is:
.IH "12 cannolli"
.IG "2 pts" "whole milk Ricotta cheese" "1 l"
(not the stuff you buy in the supermarket)
.IG "1 pt" "heavy whipping cream" "500 ml"
.IG "1 cup" "confectioners sugar" "125 g"
.IG "1 Tbls" "vanilla extract"
.IG "1 tsp" "almond extract"
.IG "2 Tbls" "cinnamon"
(or to taste)
.IG "\(34 cup" "chocolate shavings"
(or more)
.PH
.SK 1
To the Ricotta Cheese fold in the whipping cream - whipped till it peaks
(use cold bowl and beaters).
.SK 2
Fold in sugar, vanilla extract, almond extract and cinnamon.
.SK 3
Add chocolate shavings (as you like) but DON'T use chocolate chips
because they'll get stuck in the pastry cloth.
.SK 4
Put the mixture in a pastry filler bag (use the tip that you would use
for decorating the edges of a cake). Fill the entire shell.
.SK 5
Dip the edges of the cannolli in finely ground unsalted pistachio nuts
for decoration.
.NX
.SK 1
You can make the cannolli about 3 hours before serving BUT NO MORE. They'll
get soggy!!!
.SK 2
Italian Bakeries usually mix citron (nasty little candied fruits) into the
mixture since neither I nor anyone I know like them, I don't (and I think
they'd also get stuck in the pastry bag).
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Patricia Cuocco
[e-mail]


.RH REC.FOOD.RECIPES-#117 CURRIED-EGG AVol "19 Apr 91" 1991
.RZ "CURRIED EGG AND ARTICHOKE DIP"
.KY PARTIES
The Frugal Gourmet (Jeff Smith) has a recipe in one of his books for a Curried
Egg-and-Artichoke Dip that is obscenely good. I don't have the book at hand,
but from the best of my failing memory, these proportions should do you:
.IH
.IG "2-3" "hard boiled eggs"
.IG "10 oz" "can unmarinated (plain) artichoke hearts" "275 g"
.IG "" "mayonnaise"
.IG "" "sour cream"
.IG "" "cumin powder"
.IG "" "curry powder"
.PH
.SK 1
Chop the eggs and artichoke hearts into chunks big enough to eat and
small enough to scoop up on a cracker.
.SK 2
Mix equal parts sour cream and mayonnaise, enough to make it all moist
and tasty, and add spices to your taste @ 2 parts curry to one part
cumin. I like it spicy myself, but you don't want to overwhelm the
delicate flavour of the artichoke.
.NX
Exceedingly popular at parties, and goes quickly; I make a batch, put it in
the refrigerator, and gnosh my way through it in a day or so!
.SH RATING
.I Difficulty:
easy.
.I Time:
10 mins.
.I Precision:
no need to measure.
.WR
aldridge andrea
[e-mail]


.RH REC.FOOD.RECIPES-#117 TURNIP-CASS MVol "19 Apr 91" 1991
.RZ "TURNIP AND ONION CASSEROLE"
.KY CAJUN
From Justine Wilson's Cajun cooking show on PBS (the intro has a nice little
blurb on Acadians -> Cajuns)
.IH
.IG "" "olive oil"
.IG "4-5" "medium turnips"
.IG "1" "large white onion"
.IG "4" "eggs"
.IG "1 cup" "white wine" "225 ml"
.IG "3 cups" "grated cheese" "350 g"
(any kind that melts good - he used a mixture of chedder and jack)
.IG "\(12 cup" "parmesan cheese" "50 g"
.PH
.SK 1
Oil a
.AB "9x13 inch" "23x33 cm"
baking pan with olive oil. Slice the turnips and onions
thinly, then alternate layers in the pan. Top vegetables with grated
cheese.
.SK 2
Beat eggs and wine together (Justine says once it smells like eggnog
you have the right proportion of eggs and wine). Pour mixture over
casserole. Sprinkle top with parmesan cheese.
.SK 3
Bake at
.TE 325 160
for 1 hour, or until turnips are tender.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(14 hours.
.I Precision:
no need to measure.
.WR
Brenda L Aldridge
ssc-bee!ssc-vax![e-mail]


.RH REC.FOOD.RECIPES-#117 KEY-LIME-PIE-2 Col "22 Apr 91" 1991
.RZ "KEY LIME PIE 1" "No-bake key lime pie"
.KY NO-BAKE
From an article by Mike Kalina in the "Lazy Gourmet".
.IH "Serves 8"
.IG "4 oz" "can sweetened condensed milk"
.IG "\(34 cup" "lime juice" "170 ml"
.IG "" "grated rind of 1 lime"
.IG "1-2 drops" "green food coloring"
(optional)
.IG "8 oz" "container of whipped topping"
.IG " 9-10 in" "graham-cracker crust" "22-25 cm"
.IG "" "lime slices"
.IG "" "whipped cream or whipped topping"
.PH
.SK 1
Mix condensed milk and lime juice. Next add grated rind and food
coloring. Fold in whipped topping.
.SK 2
Pour into crust and chill overnight.
.SK 3
Top with whipped cream and lime slices.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 mins. + cooling time.
.I Precision:
no need to measure.
.WR
Jeff Sorenson
[e-mail]


.RH REC.FOOD.RECIPES-#117 KEY-LIME-PIE-3 Col "22 Apr 91" 1991
.RZ "KEY LIME PIE 2"
From an article by Mike Kalina in the "Lazy Gourmet".
.IH "serves 8"
.IG "2" "egg yolks"
.IG "2x 14 oz" "cans of sweetened condensed milk"
.IG "" "zest of 4 limes, finely grated"
.IG "\(12 cup" "fresh lime juice" "110 ml"
.IG "9 in" "graham cracker crust" "23 cm"
.IG "8" "thin slices of lime"
.IG "" "whipped cream or whipped topping"
.PH
.SK 1
Preheat oven to
.TE 400 200 .
.SK 2
Beat yolks until thick and light in color. Mix condensed milk in
gradually. Add zest and lime juice; mix well.
.SK 3
Pour into crust and bake for 10 minutes.
.SK 4
Cool and top with whipped cream and lime slices.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 mins. + cooling time.
.I Precision:
no need to measure.
.WR
Jeff Sorenson
[e-mail]


.RH REC.FOOD.RECIPES-#117 KEY-LIME-PIE-4 Co "22 Apr 91" 1991
.RZ "KEY LIME PIE 3" "Quick key lime pie"
.IG "4 Tbls" "Key lime juice"
.IG "" "graham cracker crust"
.IG "1" "can sweetened mild"
.IG "4" "egg yolks"
.PH
.SK 1
Blend lime juice, sweetened mild and egg yolks.
.SK 2
Put it in the pie crust bake at
.TE 375 190
for 10 minutes
.SK 3
Serve with cool whip.
.NX
True Key Lime pie is not green.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 mins. + cooling time.
.I Precision:
no need to measure.
.WR
Tom Proctor
[e-mail]