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Text File | 1991-11-25 | 12KB | 355 lines

Rec.Food.Recipes Digest #161
Sat 27 Jul 1991

M:    Meatloaf (Doris Woods)
OV:   Dahl (astels)
BV:   Klur's Rice (david.s.klur)
Oo:   Spaetzle (Bob Kitzberger @sation)
M:    Chicken Paprika and Spaetzle (Poohbear)
M:    Dahi Chicken (DAMLE)

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.RH REC.FOOD.RECIPES-#161 MEATLOAF-5 M "18 Jul 91" 1991
.RZ "MEATLOAF"
.KY BEEF
This is my mothers recipe:
.IH
.IG "8 oz can" "tomato sauce"
(I use Hunts, just my preference)
.IG "\(14 cup" "dry oatmeal"
.IG "1" "egg"
.IG "" "salt and pepper"
to taste
.IG "2 lb" "lean raw hamburger"
(this can be adjusted to amt of people)
.PH
.SK 1
Take a loaf pan and cover the bottom with a little of the tomato sauce until
lightly covered. Preheat the oven to
.TE 350 180
degrees.
.SK 2
In a large bowl mix together the oatmeal, egg, salt & pepper and hamburger.
Mix well with hands. You can also add a little of the tomato sauce if it's to
dry. Form in the mixture in the loaf pan. Pour the rest of the sauce on the
top and bake for 45 min to an hour. Keep an eye on it so it doesn't burn.
.NX
It helps to use lean beef to cut down on shrinkage and grease.
.SH RATING
.I Difficulty:
very easy.
.I Time:
1 \(14 hours.
.I Precision:
measure ingredients.
.WR
Doris Woods
[e-mail]


.RH REC.FOOD.RECIPES-#161 DAHL-3 OV "19 Jul 91" 1991
.RZ "DAHL"
.KY INDIAN
One of my favorite lentil dishes is Dahl.
.IH
.IG "" "brown rice"
.IG "" "lentils"
(green)
.IG "" "water"
.IG "1" "onion"
.IG "" "spices"
(whatever I feel like - curry is especially good)
.PH
.SK 1
Boil equal amounts of brown rice and (green) lentils with 2.5 times as much
water, an onion, and spices for ~45 mins.
.NX
This is good served hot with some steamed veggies or as a bases of a non-meat
loaf.
.PP
If you have red lentils I would suggest using white rice since the cooking
times would match better.
.SH RATING
.I Difficulty:
very easy.
.I Time:
45 mins.
.I Precision:
approximate measurements.
.WR
Kate Astels
[e-mail]


.RH REC.FOOD.RECIPES-#161 RICE-KLURS BV "20 Jul 91" 1991
.RZ "KLUR'S RICE"
I just made rice and here's the reipe:
.IH
.IG "\(12" "onion,"
diced
.IG "1 Tbls" "chopped parsley"
.IG "1 Tbls" "garlic"
.IG "1" "bay leaf"
.IG "" "olive oil"
.IG "pinch" "salt"
.IG "\(12 cup" "Rienzi [Alla Napoleatana]"
(tomato sauce with peppers)
.IG "1 cup" "long grain rice" "200 g"
.IG "1 \(12 cups" "water" "1/3 l"
.PH
.SK 1
Use medium-high heat. Cover bottom of
.AB "3 qt" "2 \(12 l"
pot with olive oil. Sautee onions, parsley, and garlic. Add tomato sauce and
bay leaf. Stir for 2 minutes.
.SK 2
Rinse rice in water to remove starch. Add water and salt.
.SK 3
Add rice. Stir. Bring to boil. Then reduce heat to low. Cover pot and
simmer for 20 minutes.
.SK 4
Remove from heat, remove cover, and let sit for 5 minutes. Then serve.
.SH RATING
.I Difficulty:
very easy.
.I Time:
40 mins.
.I Precision:
measure ingredients.
.WR
David S. Klur
[e-mail]


.RH REC.FOOD.RECIPES-#161 SPAETZLE-1 Oo "19 Jul 91" 1991
.RZ "SPAETZLE" "Austrian/hungarian dumplings"
.KY GERMAN AUSTRIAN HUNGARIAN
Various English spellings abound, but my Hungarian family has always
pronounced this as \fIshpetz-leh\fR.
.IH
.IG "27 oz" "flour" "750 g"
.IG "3" "eggs"
.IG "" "salt"
.IG "1 pt" "water" "\(12 l"
.PH
.SK 1
Mix flour, eggs, and a little salt with water into a paste. Do not beat!
.SK 2
Drop bit by bit into boiling salted water (the more the better). Two
approaches work here, either:
.RS
\fB(a)\fR lower < 1 teaspoon of the paste into the boiling water (the spaetzle
will separate from the spoon and start to cook) one by one,
.RE
or
.RS
\fB(b)\fR use a coarse grater to force drops of the paste into the water.
.SK 3
Cook for 1-2 minutes then strain (and rinse, optional). You don't want to
over cook these much, so if you place the paste in spoon by spoon you may have
to do a batch of 10 or 20 spoonfuls, then cook 2 minutes, then another batch,
etc.
.NX
I prefer spaetzle topped with Chicken Paprikash or Beef Gulyas (anything with
lots of Hungarian paprika!!).
.SH RATING
.I Difficulty:
tricky.
.I Time:
20 mins.
.I Precision:
measure ingredients.
.WR
Bob Kitzberger @sation
telesoft![e-mail]


.RH REC.FOOD.RECIPES-#161 CHICKEN-PAPRIK M "22 Jul 91" 1991
.RZ "CHICKEN PAPRIKA AND SPAETZLE"
.KY HUNGARIAN CHICKEN
These are both authentic European recipes, however the Paprikas (as you might
have guessed) is Hungarian, not German.
.SH "Spaetzle (drop noodles, dumplings)"
.IH "Makes 4-6 servings"
.IG "2 1/3 cup" "sifted flour" "315 g"
.IG "1 tsp" "salt"
.IG "1" "egg,"
slightly beaten
.IG "1 cup" "water" "225 ml"
.IG "\(14 cup" "butter or margarine," "55 ml"
melted
.IG "2 tsp" "salt"
.IG "2 qt" "water" "1 l"
.PH
.SK 1
Bring to boiling in
.AB "3-4 qt" "2.5-3.5 l"
saucepan,
.AB "2 qt" "1 l"
water and 2 tsp salt.
.SK 2
Meanwhile, sift together and set aside the flour and 1 tsp salt.
.SK 3
Combine in another bowl and mix the egg and
.AB "1 cup" "225 ml"
water. Gradually add flour mixture to egg mixture, stirring until smooth.
(Batter should be very thick and break from the spoon instead of pouring in a
continuous stream).
.SK 4
Spoon batter into the boiling water by \(12 teaspoonsful, dipping spoon into
water each time. Do not make the noodles too big. Cook only one layer of
noodles at a time; do not crowd. After noodles rise to the surface, boil
gently 5-8 minutes, or until soft when pressed against the side of the pan
with a spoon. Don't overcook them (if you're not sure they're done taste one).
Remove from water with a slotted spoon, draining for a second, and place into
a warm bowl.
.SK 5
Toss noodles lightly with the butter.
.NX
If you have a Spaetzle pan, which looks like a lightweights frying pan with
holes in the bottom, pour a little bit of the batter into it and using a
wooden spoon, force it through the holes. Don't keep it over the boiling
water too long, or the batter will cook in the pan, and you'll have to clean
it off before doing more. Otherwise, the spooning method works wonderfully
well.
.SH "Csirke Paprikas (Chicken in Paprika Sauce)"
.IH "Makes 4 to 6++"
.IG "1" "frying chicken,"
cut into pieces (or you can use all thighs, quarter breasts, etc.)
.IG "8" "slices bacon"
.IG "\(14 cup" "finely chopped onion"
.IG "\(34 cup" "flour" "170 g"
.IG "2 Tbls" "flour"
.IG "1 \(12 tsp" "salt"
.IG "1 \(12 tsp" "paprika"
.IG "1 \(12 Tbls" "paprika"
.IG "1 cube" "chicken bouillon"
.IG "2/3 cup" "milk" "150 ml"
.IG "1 \(12 cup" "thick sour cream" "1/3 l"
.PH
.SK 1
Clean, rinse and pat dry the chicken, and cut into pieces.
.SK 2
Dice bacon and place into Dutch oven. Cook slowly, stirring and turning
frequently, until bacon is slightly crisped. Add the chopped onion and cook
until transparant, stirring occasionally.
.SK 3
Meanwhile, coat chicken evenly by shaking 2-3 pieces at a time in a plastic
bag containing
.AB "\(34 cup" "170 g"
flour, 1 \(12 tsp salt, and 1 \(12 tsp paprika.
.SK 4
With slotted spoon, remove bacon and onion from pan, leaving bacon fat in pan
and set aside. Save
.AB "2 Tbls" "30 ml"
bacon fat and set aside.
.SK 5
Slightly increase the heat under the pan. Lightly and evenly brown the
chicken, starting with meatier pieces, and browning skin sides first. When
chicken is browned, reduce heat. Cover pan tightly and cook chicken slowly
for about 25-40 minutes until thick pieces are tender when pierced with a
fork.
.SK 6
Meanwhile, dissolve chicken bouillon in
.AB "1 cup" "225 ml"
hot water and set aside.
.SK 7
Melt saved bacon fat again in a small saucepan over low heat. Blend into the
fat 2 Tbls flour. Heat until the mixture bubbles, stirring constantly.
Remove from heat and gradually add chicken broth, stirring all the while.
Return to heat and bring to rapid boil. Keep stirring! Cook 1-2 minutes
longer. Gradually add (still stirring of course) milk and 1 \(12 Tbls paprika.
When thoroughly heated, remove saucepan from heat. Stirring vigorously with a
whisk or fork, add the sour cream to the sauce in small amounts. Mix in the
bacon and onion.
.SK 8
Pour the sauce into the skillet over each piece of chicken. Cook over low
heat, stirring sauce and turning chicken frequently for 3-5 minutes or until
thoroughly heated; do not boil. Cover pan tightly; turn off heat under
chicken and let stand about 1 hour. About twice during hour, spoon sauce over
chicken. Reheat just before serving.
.SK 9
Sprinkle lightly with paprika and serve over Spaetzle.
.NX
If possible, try to get Hungarian paprika, because it is much fresher and the
flavor is stronger than the typical American variety. The Hungarian paprika
(pah' pri kah) is normally sold in small tins. You can buy it at most grocery
stores.
.PP
Also, the Paprikas can be made more quickly if necessary, just cut out letting
it stand for an hour, and simply cook it a little more with the chicken. And,
you may want to double up on the sauce so as to have plenty to go around...all
of my friends eat twice as much sauce as anything else!
.SH RATING
.I Difficulty:
tricky.
.I Time:
2 \(12 hours for complete meal.
.I Precision:
measure ingredients.
.WR
Liz Kornya (Poohbear)
[e-mail]


.RH REC.FOOD.RECIPES-#161 CHICKEN-DAHI M "22 Jul 91" 1991
.RZ "DAHI CHICKEN" "Chicken thighs with yogurt"
.KY INDIAN CHICKEN
This is a recipe for a chicken dish that I created yesterday. Any resemblence
to already published material is purely coincidental. I thought of several
names, but finally decided on DAHI CHICKEN. \fIDahi\fR in some Indian
languages (at least Hindi and Marathi) is a synonym for plain yogurt. Please
note that this does not purport to be an authentic recipe for Dahi Chicken,
which, if I'm not mistaken is a delicacy of the Hyderabadi style of cooking (I
don't have the details of this method of cooking), which is showing a
resurgence in popularity in India.
.IH
.IG "2 medium" "onions"
.IG "1 large" "green pepper"
.IG "1 Tbls" "Tandoori Masala"
(available in any Indian store)
.IG "4 oz" "almonds" "100 g"
(unsalted)
.IG "2 cups" "plain yogurt" "450 ml"
(Dahi!)
.IG "1 tsp" "turmeric powder"
.IG "2-3 tsp" "red chilli powder"
.IG "5" "hard boiled eggs"
.IG "3 \(12 lb" "chicken thighs" "1 \(12 kg"
(with the skin removed)
.IG "4 Tbsp" "vegetable oil" "65 ml"
.IG "" "salt"
.PH
.SK 1
Finely chop the onions.
.SK 2
Cut the green pepper your favourite way (I prefer to cut it longitudinally).
.SK 3
Soak the almonds in water for about 2 hours (or until you are able to peel the
skin off). Skin and chop them.
.SK 4
To prepare the marinade, mix the tandoori masala with the yogurt. Soak the
chicken in this mixture and marinade for about 2 hours.
.SK 5
Heat the oil in a large cooking vessel. Add the chilli powder and turmeric.
Then add the onions. Add the almonds and cook until the onions are just brown.
Add the green peppers and cook for about 3-4 minutes.
.SK 6
Now add the chicken along with the marinade. Add about
.AB "\(12 cup" "110 ml"
of water. Now peel and chop the hard boiled eggs and add these. Let the
mixture cook for about 1 hour (covered), or until the chicken is tender. You
might want to add a little more water for longer cooking times.
.SK 7
Add salt to taste.
.SH RATING
.I Difficulty:
moderate.
.I Time:
Preparation - 2 hours; cooking - 1 \(14 hours.
.I Precision:
measure ingredients.
.WR
Shekhar
[e-mail]