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Text File | 1991-11-25 | 12KB | 356 lines

Rec.Food.Recipes Digest #152
Wed 03 Jul 1991

Cl:   ANZAC Biscuits (eedc)
M:    Chicken Pierre (Dave Nadler)
M:    Fireball Chicken (Carol Miller-Tutzauer)
S:    Pasta with Anchovies and Broccoli (Humberto Oritz-Zuazaga)
OV:   Spiced Blueberry Jam (Martin Golding)
Mol:  Spanakopita (Lynn Alford)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#152 ANZAC-BISCU-2 Cl "27 Jun 91" 1991
.RZ "ANZAC BISCUITS"
ANZAC Biscuits are an interesting breed of biscuits. I have not found the
super crunchy variety yet. This is the Denise Taft variety.
.IH
.IG "1 cup" "rolled oats" "85 g"
.IG "1 cup" "dessicated coconut"
.IG "3/4 cup" "plain flour" "90 g"
.IG "3/4 cup" "sugar" "150 g"
.IG "4 1/2 oz" "butter" "125 gm"
.IG "2 Tbls" "water" "30 ml"
.IG "1 Tbls" "golden syrup" "15 ml"
.IG "1/4 tsp" "baking soda"
.PH
.SK 1
Place butter in saucepan with the water and golden syrup, when boiling
add baking soda, then mix in dry ingredients.
.SK 2
Put small spoonfuls onto a greased baking tray and cook in moderate oven
15 min.
.NX
Variations occur in the first 4 ingredient quantities. The total is still
3 1/2 cup of dry though. Oven temp can be raised or lowered with resulting
change in times. You thus span the full range of buisness relating to ANZAC
Biscuits.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#152 CHICKEN-PIERRE M "27 Jun 91" 1991
.RZ "CHICKEN PIERRE"
.KY CHICKEN
The source of this recipe is one of those $.60 recipe books that you find at
the checkout counter at grocery stores. It has since been modified (like more
garlic) and is by far my favorite chicken recipe.
.IH
.IG "12" "chicken pieces"
(thighs or legs)
.IG "" "flour"
(seasoned with salt and pepper) for dredging
.IG "4x28 oz cans" "whole tomatoes," "4x800 g cans"
crushed (or use pre-crushed tomatoes)
.IG "6 Tbls" "brown sugar"
.IG "10 Tbls" "vinegar" "160 ml"
.IG "10 Tbls" "Worcestershire sauce" "160 ml"
.IG "2 Tbls" "chile powder"
.IG "2 Tbls" "dry mustard"
.IG "16+ cloves" "garlic"
.IG "" "tabasco"
to taste
.PH
.SK 1
Clean and peel skin off chicken. Dredge in flour and then brown in butter
on both sides over a medium heat. The skin does not have to be removed,
but I like to for two reasons:
.IP "1) I do not like eating chicken skin."
.IP "2) I think the dish has too much grease when the skin is not removed."
.SK 2
Now combine all ingredients in a large pot and simmer for 75 minutes. Do
not use too much tabasco. It simply gives the dish a bite. This dish is
sweet, not hot.
.SK 3
Serve over rice.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 1/2 hours.
.I Precision:
measure ingredients.
.WR
Dave Nadler
[e-mail]


.RH REC.FOOD.RECIPES-#152 CHICKEN-FIRE M "27 Jun 91" 1991
.RZ "CHICKEN FIREBALL" "Chicken with Szechuan Chili Paste"
.KY CHINESE CHICKEN
This is a VERY spicy dish and is not for chile pepper lightweights. I once
served this dish to a good friend who is a carpenter, contractor, and lover
of spicy victuals. After his second bite, he proceded to perspire profusely
from his forehead, all the while muttering how good the dish was. His SO said
it was "painful." We told her to eat the Loo chicken instead. Those of you
who are used to eating real Habaneros might not find it overwhelmingly spicy,
but it is one of the spiciest dishes we make that doesn't use the habanero or
others in its particular species. This is also a great dish for ginger
lovers. My husband always "sneaks" in several hot African devil peppers when
I'm not looking because he likes it to be absolutely scorching.
.IH
.IG "1 lb" "boneless chicken breast," "450 g"
sliced into shreds
.AB "(1/4 inch" "(1/2 cm"
thick,
.AB "2 inch" "5 cm"
long match-stick-like pieces)
.IG "1 cup" "peanut oil" "225 ml"
.IG "1 1/2 cups" "shredded bamboo shoots"
(matchstick-like pieces; available canned. If you can't find them, you can
tediously slice up the sliced bamboo shoots into matchstick-size pieces or
just try making it with the whole slices)
.IG "1" "carrot,"
peeled, and cut into thin match-stick-size pieces
.IG "3 Tbls" "shredded gingerroot"
(matchstick-size pieces)
.IG "1+ tsp" "crushed red chile peppers"
.IG "2 tsp" "dark sesame oil"
.SH "Marinade:"
.IG "1" "egg white,"
slightly beaten
.IG "1 Tbls" "dry sherry" "15 ml"
.IG "1 Tbls" "cornstarch"
.SH "Sauce:"
.IG "3 Tbls" "chili paste with garlic"
(preferred; or substitute chili paste or hot bean sauce and add 1 tsp minced
garlic)
.IG "2 tsp" "sugar"
.IG "1/3 cup" "chicken broth or stock" "75 ml"
.IG "2 Tbls" "light soy sauce" "30 ml"
.SH "Thickener:"
.IG "1 1/2 Tbls" "cornstarch"
.br
mixed with
.IG "5 Tbls" "water" "80 ml"
.PH
.SK 1
Combine marinade ingredients; add chicken and set aside.
.SK 2
Mix sauce ingredients and set aside in a cup or small bowl.
.SK 3
Prepare bamboo shoots, carrot, gingerroot, and crushed chile pepper;
place vegetables in a bowl.
.SK 4
Mix thickener and have on hand; also have sesame oil on hand.
.SK 5
Heat peanut oil in wok until smoking hot. With a long, large cooking
chopstick (or something similar in hand), add the chicken to the hot oil
and begin stirring it immediately to try to keep it from sticking together.
Keep at it until chicken pieces are separate and have turned light brown
(about 1 minute or less; no more than this). (Note: If chicken doesn't
brown, that's OK. Just make sure it is white on the outside; it needn't
be cooked all the way through). Remove chicken from oil and set aside
(see note below on technique).
.SK 6
Leave just
.AB "3 Tbls" "50 ml"
oil in the wok. Reheat and, once oil begins to smoke, add the vegetables
(bamboo shoots, carrots, gingerroot, and crushed red chile peppers).
Stir-fry for 1 minute then add sauce mixture. Continue stir-frying for
another minute. Return chicken to the wok and cook for 1 minute.
.SK 7
Add just enough of the thickening mixture to barely thicken the dish.
Add the sesame oil, toss, and serve.
.SK 8
Serve with lots of steamed white rice (Thai jasmine rice is our favorite).
.NX
\fBTechnique:\fR
.br
We have found that having lots of stainless mixing bowls and collanders is
very helpful with cooking Chinese food. The "oil-blanching" of the meat
described in the recipe above is a common method of ensuring very succulent
morsels of meat, and is also sometimes called velveting. Before we even start
to velvet the meat, we set up a stainless bowl and put a collander inside it,
with a second stainless bowl (usually the one we used for marinating the meat)
nearby. When the meat is ready to remove from the oil, we simply dump
everything -- meat & oil -- into the collander. We set the wok back on the
stove, then return to lift the collander out of the one bowl and set it in the
second (marinade) bowl we have kept nearby. This leaves the oil in the first
bowl. We then scoop out approximately
.AB "3 Tbls" "50 ml"
of oil and return to the wok for stir-frying. The oil left in the first bowl
can sometimes be reused; at least it can sit there and cool and then can be
disposed of properly.
.SH RATING
.I Difficulty:
moderate.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#152 PASTA-SAUCE-4 S "27 Jun 91" 1991
.RZ "PASTA WITH ANCHOVIES AND BROCCOLI"
.KY FISH
From a recipe given to me by Laura Conforti.
.IH
.IG "2 cloves" "garlic,"
crushed
.IG "1 Tbls" "olive oil" "15 ml"
.IG "1 tin" "anchovy fillets"
.IG "1 bunch" "broccoli florets"
.IG "1/2 lb" "small concave pasta" "225 g"
(small or medium shells)
.PH
.SK 1
Steam, microwave, boil or nuke the tips of the broccoli, you don't want
the pieces to be big, so chop them up before cooking.
.SK 2
Meanwhile, cook the pasta as per the instructions on the box. The pasta
should be concave, to pick up the sauce. Laura suggested pasta shaped
like little bowls, but I couldn't find any at the market, I ended up using
medium shells (maruzelle).
.SK 3
In a large frying pan, saute the crushed garlic in some olive oil until
golden. Add the anchovy fillets, oil and all, and mash the fillets with
a wooden spoon until you form a paste (the anchovies will fall apart,
and the oil will "dissolve" the meat).
.SK 4
Toss in the broccoli tips, and mix vigourously, the brocoli will absorb
most of the anchovies.
.SK 5
Drain the pasta, and add to the sauce, stiring so the pasta picks up
what's left of the sauce. Serve hot, with whatever meat/legumes suit
your fancy.
.SH RATING
.I Difficulty:
easy.
.I Time:
25 mins.
.I Precision:
measure ingredients.
.WR
Humberto Ortiz-Zuazaga
[e-mail]


.RH REC.FOOD.RECIPES-#152 JAM-BLUEBERRY2 OV "28 Jun 91" 1991
.RZ "SPICED BLUEBERRY JAM"
From 'Better Homes and Gardens Home Canning Cook Book'.
.PP
Everybody we know (including us) goes absolutely wild about this jam. It's
incredibly easy to make, particularly if you ladle it, hot, into sterilized
.AB "1/2 pint" "1/4 l"
jars, put the lid on immediately, and invert the jars.
.IH
.IG "1 lb" "fully ripe blueberries" "450 g"
.IG "3 1/2 cups" "sugar" "700 g"
.IG "1 Tbls" "lemon juice" "15 ml"
.IG "1/4 tsp" "ground cinnamon"
.IG "1/8 tsp" "ground cloves"
.IG "3 oz" "liquid pectin" "75 g"
.PH
.SK 1
Sort, wash, and stem the blueberries. Crush, and measure 2 1/2 cups.
.SK 2
Combine berries, sugar, lemon juice, cinnamon, and cloves. In a large
deep pot
.AB "(8-10 quarts," "(7-9 l,"
the book says) bring to a full rolling boil, boil hard, uncovered, for
1 minute. Remove from heat, stir in pectin.
.SK 3
Quickly skim any foam. Pour at once into sterilized jars, and seal.
.SH RATING
.I Difficulty:
easy.
.I Time:
20 mins.
.I Precision:
measure ingredients.
.WR
Martin Golding
{mcspdx,pdxgate}!adpplz!martin
or [e-mail]


.RH REC.FOOD.RECIPES-#152 SPANAKOPITA-5 Mol "29 Jun 91" 1991
.RZ "SPANAKOPITA" "Greek flaky pastry with spinach"
.KY GREEK
.IH
.IG "3 pkg" "frozen chopped spinach,"
thawed
.IG "2" "onions,"
chopped
.IG "3" "green onions,"
chopped
.IG "3 Tbls" "olive oil" "50 ml"
.IG "1/4 cup" "water" "55 ml"
.IG "1 tsp" "salt"
.IG "1/4 tsp" "pepper"
.IG "1/4 cup" "parsley,"
minced
.IG "3" "eggs,"
beaten
.IG "1 cup" "cottage cheese" "225 ml"
.IG "1 1/2 cups" "fetta cheese" "1/3 l"
.IG "1 lb" "phyllo" "450 g"
.IG "1 cup" "butter melted" "225 ml"
.PH
.SK 1
Drain the spinach.
.SK 2
In a large skillet, fry the onions in olive oil until tender. Add
spinach, water, seasonings and herbs; cook until liquid is adsorbed.
Allow to cool.
.SK 3
In large bowl, combine the eggs and the cheeses. Blend in the spinach
mixture.
.SK 4
Layer half the phyllo brushed with butter on the bottom of a
.AB "17x11 in" "40x30 cm"
baking dish. Put in the spinach mixture and fold the edges of the phyllo
over the mixture. Top with the other half of the phyllo and butter.
Bake at
.TE 350 180
for 55-60 minutes.
.NX
\fIImportant\fR pre-cooking step, correctly thaw or warm your phyllo. Check
out the package for exact instructions but in general, take frozen phyllo out
of the freezer and put it in the fridge the night before you want to use it.
Frozen or refrigerator style phyllo should be taken out of the fridge and left
to warm on a counter for 2 hours before you need it.
.PP
\fIHints for buttering the phyllo.\fR I find the 'book' method the easiest
way to butter the phyllo and I use less butter this way too. Get the correct
number of sheet of phyllo for the layer (not specified because you can use
this method with any phyllo dish). Fold the phyllo in half. Now open each
sheet like a page in a book, and butter the half sheet that you have just
unfolded. When you get to the middle sheet, flip the phyllo over and repeat.
This is much easier than putting each sheet in the pan and then buttering it.
.PP
Second recipe for the dedicated phyllo buff. Cook
.AB "1 - 1.5 lb" "450-700 g"
of broccoli. Chop it up into bit size pieces. Use that instead of the
spinach in the above recipe.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 1/2 hours.
.I Precision:
measure ingredients.
.WR
Lynn Alford
[e-mail]