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Rec.Food.Recipes Digest #154
Thu 11 Jul 1991
Dl: Rice Pudding with Low-Fat Variation (Gina Maria Klein)
MVol: Greek Stuffed Zucchini (Steve Chapin)
M: Angelhair Pasta and Grouper (Doris Woods)
LV: Limeaid (William Clare Stewart)
M: Broiled Bluefish with Gin (Joan Rosenblatt)
M: Bluefish Cheese (Jenny M Abar)
M: Spicey Bluefish (Maurine J. Neiberg)
M: Bluefish (Sandy Tsue)
M: Bluefish - Blackened Blues (Eddie Kearns)
M: Reshmi Kabab (Ajay Shah)
M: Maachher Jhal (Bengali Fish Recipe) (amber)
----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#154 RICE-PUDDING-2 Dl "3 Jul 91" 1991
.RZ "RICE PUDDING" "Rice pudding with low-fat variation"
.KY LOW-CAL
The easiest rice pudding in the world. To make it lowfat, use margerine and
skim milk.
.IH
.IG "2 cups" "milk" "450 ml"
.IG "1/3 cup" "sugar" "65 g"
(type and amount to taste)
.IG "2 cups" "cooked rice" "450 ml"
(leftover from chinese works best)
.IG "2-3 Tbls" "butter" "25-35 g"
.IG "1 tsp" "vanilla, or rose syrup"
.PH
.SK 1
Put everything except flavoring in a saucepan.
.SK 2
Simmer until thick (20-40 min).
.SK 3
Remove from heat and add flavoring. Done!
.SH RATING
.I Difficulty:
very easy.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Gina Maria Klein
v076q4xb@ubvmsb.cc.buffalo.edu
.RH REC.FOOD.RECIPES-#154 ZUCCHINI-STUFF MVol "3 Jul 91" 1991
.RZ "GREEK STUFFED ZUCCHINI"
.KY GREEK
Here's a recipe I tried last night (from \fILaurel's Kitchen\fR). Since I
didn't have some of the ingredients on hand, I substituted carrots for celery
and pearled barley for the rice. It turned out ok.
.IH
.IG "8-10 small" "zucchinis"
.AB "(6 in)" "15 cm"
.IG "1.5 cups" "chopped onion"
.IG "2 cups" "chopped celery"
.IG "3 Tbls" "olive oil" "50 ml"
.IG "" "pepper"
(as much as you like)
.IG "1 tsp" "salt"
.IG "1/2 cup" "brown rice" "100 g"
.IG "1 cup" "boiling water" "225 ml"
.IG "1 cup" "bread crumbs" "100 g"
.IG "1 cup" "parsley"
.IG "2" "eggs,"
separated
.IG "3" "lemons"
.PH
.SK 1
Either core zucchini or split in half lengthwise and scoop out innards.
Chop this up and set aside.
.SK 2
Chop onion and celery fine. Put onion, celery, olive oil, rice, water,
pepper and salt in a pot, and cook over medium heat for 25 minutes.
.SK 3
Meanwhile, put juice of 2 lemons in a bowl with the egg whites and stir
a bit. Put the juice of the third lemon in a bowl with the yolks and
stir that a bit (put this in the fridge).
.SK 4
After the 25 minutes, add the chopped zucchini. Cook another 5 minutes
to soften zucchini. Preheat oven to
.TE 350 180 .
Place zucchini shells in baking dish.
.SK 5
Remove mixture from heat. Add parsley, bread crumbs, and egg white mixture.
Mix together. Either stuff cored zucchini (rinsing hands often in cold
water since mixture will be hot) or fill zucchini "boats" in baking dish.
.SK 6
Bake in oven for 40 minutes, covered.
.SK 7
Remove from oven, get yolk mixture from fridge. Add any juice in pans
to yolk mixture while stirring. Spoon this mixture over the top of the
stuffed zucchini. Bake for 5 more minutes.
.NX
By the way, Laurel's Kitchen also has more zucchini recipes (it's at home, and
the above is from memory). If you don't have LK yet, buy it.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 1/2 hours.
.I Precision:
measure ingredients.
.WR
Steve Chapin
sjc@cs.purdue.edu
.RH REC.FOOD.RECIPES-#154 GROUPER+PASTA M "3 Jul 91" 1991
.RZ "ANGELHAIR PASTA AND GROUPER"
.KY FISH
Here is a kind of throw together recipe I came up with:
.IH
.IG "" "grouper filet"
(or other firm fish) cut into chunks
.IG "1 Tbls" "olive oil" "15 ml"
.IG "2 cloves" "minced garlic"
.IG "1" "onion"
sliced thin
.IG "2" "Italian frying peppers"
(poblano?) diced
.IG "1" "sweet red or yellow pepper"
(for color optional) sliced
.IG "" "broccoli florets"
.IG "6 or 7" "brussel sprouts"
sliced fine
.br
or
.IG "1/2 cup" "grated cabbage"
.IG "1 lg or 2 sm" "diced tomatos"
.IG "" "salt and black pepper"
to taste
.IG "1 1/2 Tbls" "dried basil"
(ran out of fresh)
.IG "1 Tbls" "parsley"
.IG "1/2 cup" "fresh grated parmeasan"
(sp?) or romano cheese
.IG "" "Cappelini"
(angelhair pasta)
.PH
.SK 1
In a skillet, sautee the garlic, onion and frying peppers in the olive
oil until onion is transluscent (about 2 min). Add the Broccoli and let
it cook until bright green.
.SK 2
Add the rest of the peppers and the brussel sprouts/cabbage, the tomatoes,
basil and salt and pepper. Toss very well so the tomatoes have a chance
to cook. Add the grouper and cover for about 5 min.
.SK 3
The liquid from the fish mixes with the tomatos for a kind of sauce.
Add the parsley and cover until the fish is cooked all the way through.
.SK 4
Take off heat and mix with the cheese. Some people may like more than 1/2
cup of cheese so keep it handy.
.SK 5
Serve over Cappelini.
.NX
If you are entertaining you can garnish with fresh parsley and serve with a
caesar salad, garlic bread and a nice chablis.
.PP
The vegetables can vary. I've used mushrooms, spinach, cauliflower etc.
.PP
Grouper works well with this because it has a lot of flavor. I've used fresh
tuna and halibut but prefer grouper.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Doris Woods
dfw@needle..bellcore.com
.RH REC.FOOD.RECIPES-#154 LIMEAID LV "4 Jul 91" 1991
.RZ "LIMEAID"
.IH "Makes 1 drink"
.IG "1" "lime"
.IG "1 Tbls" "sugar"
.PH
.SK 1
In a large glass, put the juice of the lime and the sugar, and stir well.
.SK 2
Add cold seltzer water (aka club soda) to fill.
.SK 3
Put the lime peels in the glass.
.SK 4
Drink.
.SK 5
Repeat until limes or soda run out.
.SH RATING
.I Difficulty:
very easy.
.I Time:
2 mins.
.I Precision:
no need to measure.
.WR
William Clare Stewart
wcs@erebus.att.com
.RH REC.FOOD.RECIPES-#154 BLUEFISH-GUN M "5 Jul 91" 1991
.RZ "BROILED BLUEFISH WITH GIN"
.KY FISH
.IH
.IG "" "bluefish fillets"
.IG "1" "lime"
.IG "~1 Tbls" "dried onion flakes"
.IG "" "pepper"
.IG "" "melted butter"
.IG "~2 Tbls" "gin" "~30 ml"
.PH
.SK 1
Put fillet(s) in an oiled baking pan, sprinkle with the juice of the lime,
dried onion flakes, pepper and a little melted butter. Let stand for 30
minutes or so.
.SK 2
Broil in preheated broiler until nearly done.
.SK 3
Pull out of the broiler and pour over gin -- mixed with a little more
butter, I think. Return to broiler to flame.
.NX
Other possibilities for bluefish:
.SK 1
Baked bluefish fillets wrapped in bacon strips
.SK 2
Bluefish a la puttanesca: Cover with puttanesca sauce (see a pasta book -
tomatoes, black olives, anchovies, capers ...) and bake.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
approximate measurements.
.WR
Joan Rosenblatt
.RH REC.FOOD.RECIPES-#154 BLUEFISH-CHEES M "5 Jul 91" 1991
.RZ "BLUEFISH CHEESE"
.KY FISH
Here`s an easy way to mask the oily flavor, especially for people who don't
like the taste of bluefish.
.IH
.IG "1 lb" "bluefish fillets" "450 g"
.IG "1 can" "Campbell's Cheese soup"
.IG "1/2 can" "milk"
.IG "1 bag" "popcorn shrimp,"
thawed
.IG "" "parmesean cheese"
.PH
.SK 1
Put the fillets in a baking pan.
.SK 2
In a bowl mix the cheese soup with milk. Add the popcorn shrimp and stir
until everything is blended. Pour over the fish. Sprinkle parmesean
cheese on top.
.SK 3
Bake at
.TE 350 180
for 30 minutes or until fish flakes.
.NX
This recipe is adaptable to any amount of bluefish you care to cook.
.SH RATING
.I Difficulty:
very easy.
.I Time:
40 mins.
.I Precision:
approximate measurements.
.WR
Jenny M Abar
.RH REC.FOOD.RECIPES-#154 BLUEFISH-SPICE M "5 Jul 91" 1991
.RZ "SPICEY BLUEFISH"
.KY FISH
This is my favorite:
.IH
.IG "" "bluefish"
.IG "" "paprika"
.IG "" "horsradish mustard"
(or mix 2 parts good county \fBmustard\fR to 1 part prepared
\fBhorseradish\fR)
.PH
.SK 1
Place bluefish on broiler, skin side down.
.SK 2
Coat with paprika, and then cover (till you can't see red) with
horsradish mustard.
.SK 3
Broil.
.SH RATING
.I Difficulty:
very easy.
.I Time:
?
.I Precision:
no need to measure.
.WR
Maurine J. Neiberg (Maury)
.RH REC.FOOD.RECIPES-#154 BLUEFISH M "5 Jul 91" 1991
.RZ "BLUEFISH"
.KY FISH
This is the best way I know to fix bluefish:
.IH
.IG "" "bluefish fillets"
.IG "" "lettuce leaves"
.IG "" "salad dressing"
.IG "" "salt and pepper"
.PH
.SK 1
Skin the bluefish, (no need to scale it if you remove the skin) cut the
filets down to the back bone. Place the filets on a broiler pan lined
with lettuce leaves.
.SK 2
Baste the filets with a mayonaise based salad dressing (creamy cucumber
works well). Add salt and pepper.
.SK 3
Broil for approximately 10 minutes, or until the fish is just turning
light brown.
.SH RATING
.I Difficulty:
very easy.
.I Time:
20 mins.
.I Precision:
no need to measure.
.WR
Sandy Tsue
.RH REC.FOOD.RECIPES-#154 BLUEFISH-BLACK M "5 Jul 91" 1991
.RZ "BLUEFISH - BLACKENED BLUES"
.KY FISH
.IH
.IG "1-2 lb" "bluefish fillets" "1/2 - 1 kg"
.IG "" "butter or margarine"
(skinless - optionally, you may also remove most of the dark strip of meat on
the outside of the filet)
.IG "1.5 Tbls" "paprika"
(be liberal)
.IG ".5 - 1.5 tsp" "lemon pepper"
.IG ".5 - 1.5 tsp" "black pepper"
.IG "" "red pepper"
(as much as you think you can hack)
.IG ".5 tsp" "thyme"
.PH
.SK 1
Heat up your cast iron skillet (must be very hot).
.SK 2
Coat the outside of your filets with butter or margarine. Then sprinkle
with or roll in a mixture of paprika, lemon pepper, black pepper, red
pepper and thyme.
.SK 3
Wear your gas mask (or open all your windows!).
.SK 4
Cook both sides, obviously; your filets will cook fast, so your fish
stays moist.
.SK 5
Serve with lots of cold beer (especially if you put on a lot of red pepper!)
.NX
There is a BIG difference between \fIfresh\fR bluefish and not-so-fresh
bluefish. Best bet is to catch'm and eat'm the same day. Also, the small ones
are a bit 'sweeter' than the big ones.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
approximate measurements.
.WR
Eddie Kearns
.RH REC.FOOD.RECIPES-#154 RESHMI-KABAB M "5 Jul 91" 1991
.RZ "RESHMI KABAB"
.KY INDIAN BARBECUE CHICKEN
The Bombay Taj recipe for Reshmi Kabab:
.IH
.IG "2 lb" "boneless chicken" "1 kg"
.IG "4 medium" "sized onions"
.IG "2 in" "ginger" "5 cm"
.IG "8 cloves" "garlic"
.IG "1 bunch" "coriander (cilantro) leaves"
.IG "1 tsp" "cummin (jeera) seeds"
.IG "" "white pepper"
to taste (around 1 tsp if you don't have a prior)
.IG "1 tsp" "garam masala"
(available in indian stores)
.IG "2" "eggs"
.IG "" "salt"
to taste
.SH "For Garnishing:"
.IG "" "lemon"
.IG "" "spring onions"
(red onions are ok)
.PH
.SK 1
Mince the chicken.
.SK 2
Grind all ingredients together except eggs and salt.
.SK 3
Mix in the eggs and salt.
.SK 4
Shape into sausages, put on skewers and cook over charcoal fire or in
rotisserie till tender.
.SK 5
Garnish with onions and lemon.
.SH RATING
.I Difficulty:
moderate - a little precision needed.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Ajay Shah, ajayshah@usc.edu
.RH REC.FOOD.RECIPES-#154 MAACHHER-JHAL M "8 Jul 91" 1991
.RZ "MAACHHER JHAL" "Bengali Fish Recipe"
.KY FISH INDIAN
This is one of many fish recipes prepared in Bengal (India) where fish is a
staple. This is a simple one which I tried out of memory after coming to the
US and it came out pretty close to the original.
.IH
.IG "1 lb" "fish" "1/2 kg"
(preferably freshwater like carp or catfish with skin and bones cut into
steaks
.AB "3/4 in" "1.5 cm"
thick)
.IG "1 cup" "mustard oil" "225 ml"
(this can be purchased at any Indian store)
.IG "1-1.5 Tbls" "mustard paste"
.IG "2 Tbls" "turmeric"
.IG "5-6" "hot peppers"
.IG "1" "lemon"
(juice of)
.IG "" "salt"
to taste
.PH
.SK 1
Smear fish pieces with 1 Tbls turmeric and salt and set aside for a few
minutes.
.SK 2
Heat mustard oil in a deep pan and fry fish lightly until golden yellow
on both sides.
.SK 3
Dissolve mustard paste, remaining turmeric and salt in
.AB "1.5 cups" "1/3 l"
hot water. Slice hot peppers lengthwise and add to the mustard sauce.
Add a few drops of mustard oil to the sauce. Bring sauce to boil in a
saucepan and add fish to it. Simmer until fish is tender and sauce has
thickened slightly.
.SK 4
Remove from heat, allow to cool , sprinkle over lemon juice and serve
with white rice.
.NX
.SK 1
The mustard oil is quite essential as this is what gives the dish the
tang. Also, it should be of good quality .
.SK 2
The mustard paste is best prepared fresh by crushing 4-5 Tbls mustard
seed with water but prepared mustard can be substituted.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Amber.
amber@crhc.uiuc.edu