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1991-11-26
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Rec.Food.Recipes Digest #198
Mon 18 Nov 1991
M: Chicken Satay (Susan Miano)
A: Stir-fried Lamb with Soy-Lemon Vinaigrette (david.s.klur)
M: Salmon with Garlic Sauce (david.s.klur)
OV: Blackeyed Peas (Prabha Ganapathy)
OV: Chickpeas (Prabha Ganapathy)
L: Vanilla-Coffee Liqueur (Kahlua-style) (Nate McConnell)
Dol: Pumpkin Pie (fsdlk)
----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#198 CHICKEN-SATAY M "16 Nov 91" 1991
.RZ "CHICKEN SATAY"
.KY CHICKEN
I've made this recipe many times and it's \fBALWAYS\fR a big hit.
.IH "makes 15"
.IG "1 lb" "chicken breasts," "450 g"
skinned and boned
.IG "\(12 tsp" "sambal oelek"
(hot-pepper paste)
.IG "1 tsp" "grated fresh gingerroot"
.IG "2 Tbls" "lemon juice" "30 ml"
.IG "3 Tbls" "dark soy sauce" "50 ml"
.IG "2 Tbls" "honey" "30 ml"
.IG "1 Tbls" "peanut butter" "15 ml"
.IG "\(12 cup" "water" "110 ml"
.PH
.SK 1
Cut chicken into
.AB "1 inch" "2 \(12 cm"
chuncks and thread equally on 15 bamboo skewers. Set aside.
.SK 2
In a large saucepan or skillet combine sambal oelek, gingeroot, lemon juice,
soy sauce, honey, peanut butter and water. Bring to a boil, stirring
constantly, then reduce heat and add as many chicken skewers as will fit
without crowding. Simmer 10 minutes, basting. Remove from pan and transfer to
a rimmed platter. Repeat with remaining chicken skewers.
.SK 3
Simmer sauce remaining in pan until reduced to about
.AB "\(34 cup" "170 ml" .
Pour over chicken. Cover and refrigerate until cold, then serve. If desired
garnish with cherries and Italian parsley.
.NX
Sambal oelek can be found in an Oriental Market. It has a lot of zip so adjust
the quantity as you like. I add a little more peanut butter than it calls for
and I don't pour all the sauce over the chicken. I put some in a dipping bowl.
Also, be sure to use the smaller
.AB "(~6 inch)" "(~15 cm)"
skewers.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour + refrigerating time.
.I Precision:
measure ingredients.
.WR
Susan Miano
susanm@aberffraw.sw.stratus.com
.RH REC.FOOD.RECIPES-#198 LAMB-STIRFRIED A "16 Nov 91" 1991
.RZ "STIR-FRIED LAMB WITH SOY-LEMON VINAIGRETTE"
.KY LAMB
.IH "serves 6"
.IG "4" "shallots,"
minced
.IG "1" "red jalapeno pepper"
with seeds, minced
.IG "2" "green jalapeno peppers"
with seeds, minced
.IG "5 cloves" "garlic,"
minced
.IG "1 Tbls" "peanut oil" "15 ml"
.IG "1 tsp" "peanut oil"
.IG "1 \(12 lb" "lean ground lamb" "2/3 kg"
.IG "1/5 cup" "chopped fresh coriander"
(cilantro)
.IG "\(14 cup" "fresh coriander,"
whole
.IG "" "coriander leaves"
for garnish
.IG "\(14 cup" "chinese preserved or pickled cabbage"
.IG "\(12 tsp" "soy sauce"
.IG "\(14 tsp" "salt"
.IG "\(14 tsp" "black pepper,"
freshly ground
.IG "18" "radicchio leaves"
.IG "\(14 small" "red onion,"
sliced crosswise
.AB "1/8 inch" "\(14 cm"
thick
.IG "\(14 small" "white onion,"
sliced crosswise
.AB "1/8 inch" "\(14 cm"
thick
.IG "" "lemon-soy vinaigrette"
(recipe follows)
.PH
.SK 1
In medium skillet, cook shallots, red jalapeno, half of the green jalapeno,
and the garlic in 2 tsp of peanut oil, stirring over low heat until softened,
about 5 mins. Set aside to cool.
.SK 2
In a bowl, combine the cooled vegetable mixture with the ground lamb and mix
thoroughly. Add chopped fresh coriander, pickled cabbage, soy sauce, salt and
pepper.
.SK 3
In a large skillet, cook the lamb mixture in the remaining 2 tsp of peanut oil
over high heat, stirring well to break up clumps, until browned, about 4 mins.
Drain and set aside.
.SK 4
Place 3 radicchio leaves on each plate and fill with the lamb mixture (i.e.
serves 6). Combine the red onion, white onion, fresh coriander leaves and
remaining green jalapenos; sprinkle on top of the lamb. Serve drizzled with a
few Tbls of lemon-soy vinaigrette; serve remaining vinaigrette on the side.
.SH "Lemon-Soy Vinaigrette"
.IH "~\(34 cup" "~170 ml"
.IG "3 Tbls" "rice wine vinegar" "50 ml"
.IG "2 Tbls" "peanut oil" "30 ml"
.IG "2 Tbls" "soy sauce" "30 ml"
.IG "1 Tbls" "sesame oil" "15 ml"
.IG "1 \(12 Tbls" "fresh lemon juice" "25 ml"
.IG "" "salt"
.IG "" "pepper,"
freshly ground
.PH
.SK 1
In small bowl, whisk all ingredients together until combined. Cover and
refrigerate up to 1 day.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
David S. Klur
dklur@attmail.com
.RH REC.FOOD.RECIPES-#198 SALMON+GARLIC M "16 Nov 91" 1991
.RZ "SALMON WITH GARLIC SAUCE"
.KY FISH
.IH "serves 2"
.IG "2 Tbls" "vegetable oil" "30 ml"
.IG "4 cloves" "garlic,"
minced
.IG "\(14 tsp" "white pepper,"
freshly ground
.IG "1 tsp" "sugar"
.IG "2 Tbls" "soy sauce" "30 ml"
.IG "\(12 lb" "fresh asparagus," "225 g"
trimmed
.AB "5 in" "12 cm"
long
.IG "\(12 lb" "broccoli," "225 g"
cut into
.AB "3 in" "8 cm"
florets
.IG "2 x 8 oz" "skinned salmon fillets" "2 x 225 g"
.PH
.SK 1
In a small skillet heat 1 \(12 tsp of oil over moderate heat until hot. Add
garlic and cook, stirring, until light brown. Reduce heat to low and add white
pepper, sugar, and soy sauce. Cook, stirring, for about 30 seconds. Remove
from heat and set aside.
.SK 2
In a steamer, steam broccoli and asparagus until bright green and tender.
Drain and cover to keep warm.
.SK 3
Preheat broiler. Place salmon on broiler pan and brush with remaining oil.
Broil salmon on one side only until brown and crusty on the outside and
slightly translucent in the center, about 4-5 minutes.
.SK 4
Place grilled salmon on warm dinner plates and top with the garlic sauce.
Serve with warm asparagus and broccoli.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
David S. Klur
dklur@attmail.com
.RH REC.FOOD.RECIPES-#198 BLACKEYE-PEA-3 OV "18 Nov 91" 1991
.RZ "BLACKEYED PEAS"
.KY INDIAN
This can be eaten with steamed rice or flat breads like pita bread or
chapattis.
.IH
.IG "\(12 med" "onion,"
chopped finly
.IG "1 clove" "garlic,"
minced
.IG "\(14 inch" "ginger," "\(12 cm"
minced
.IG "" "chopped green chilies"
(to taste)
.IG "1 can" "blackeyed peas"
.IG "\(12 tsp" "cumin seeds"
.IG "\(12 tsp" "coriander powder"
.IG "\(12 tsp" "cumin powder"
.IG "\(14 tsp" "garam masala"
.IG "" "salt"
to taste
.IG "" "chopped Cilantro"
for garnish (optional)
.IG "" "black pepper,"
fresh ground
.PH
.SK 1
Heat
.AB "2 Tbls" "30 ml"
oil in a skillet. Add cumin seeds. After a few seconds add onion, garlic,
ginger and green chilies. Cook the mixture till it's golden brown.
.SK 2
Add the can of blackeyed peas, all the spices and salt. Bring it to a simmer
and let it cook on medium heat for about 5 mins.
.SK 3
Add cilantro and black pepper before serving over a bed of rice.
.SH RATING
.I Difficulty:
very easy.
.I Time:
15 mins.
.I Precision:
measure ingredients.
.WR
Prabha Ganapathy
prabhag@nicolle.iaims.bcm.tmc.edu
.RH REC.FOOD.RECIPES-#198 CHICKPEAS OV "18 Nov 91" 1991
.RZ "SPICY CHICKPEAS"
.KY INDIAN
This can be eaten with steamed rice or flat breads like pita bread or
chapattis.
.IH
.IG "1 med" "onion,"
minced
.IG "2-3 cloves" "garlic,"
minced
.IG "\(14 inch" "ginger," "\(12 cm"
minced
.IG "2-3" "green chillies,"
chopped finely (optional)
.IG "2 med" "tomatoes,"
pureed
.IG "1 can" "chickpeas"
.IG "\(12 tsp" "garam masala"
.IG "1 tsp" "cumin powder"
.IG "1 tsp" "coriander powder"
.IG "\(14 tsp" "tamrind paste"
(available in Indian grocery stores)
.IG "\(12 tsp" "chillie powder"
(optional)
.IG "" "salt"
to taste
.IG "" "green onions,"
thinly sliced for garnish (optional)
.PH
.SK 1
Heat
.AB "2-3 Tbls" "30-50 ml"
oil. Add onion, ginger, garlic and green chillie. Cook till they are golden
brown.
.SK 2
Add cumin, coriander and chillie powder. Add tomatoes and cook for 5 mins. on
medium heat.
.SK 3
Add tamrind paste stir till it dissolves. Add chickpeas and 1 can of water.
Cook covered on low heat till the liquid reduces to half.
.SK 4
Add the salt and garam masala, cook for a few more minutes. Garnish with green
onions before serving.
.NX
Tastes best if the dish is prepared in advance and the chickpeas are allowed
to absorb all the spices. May need to add a little water if the dish gets too
thick. Just add a little water and bring the dish to a boil. Dish is similar
to the chickpea dish found in most Indian Resturants in US.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Prabha Ganapathy
prabhag@nicolle.iaims.bcm.tmc.edu
.RH REC.FOOD.RECIPES-#198 KAHLUA-3 L "18 Nov 91" 1991
.RZ "VANILLA-COFFEE LIQUEUR" "Kahlua-style"
.IH "makes 5 cups" "makes 1 l"
.IG "1 \(12 cups" "brown sugar," "350 g"
packed
.IG "1 cup" "granulated sugar" "200 g"
.IG "2 cups" "water" "450 ml"
.IG "\(12 cup" "instant coffee powder"
.IG "3 cups" "vodka" "2/3 l"
.IG "\(12" "vanilla bean,"
split (or 2 tsp vanilla extract)
.PH
.SK 1
Combine sugars and water. Boil for 5 minutes.
.SK 2
Gradually stir in coffee. Cool.
.SK 3
Add vodka and vanilla and mix thoroughly. Cover and let ripen for 1 month.
Remove vanilla bean.
.SH RATING
.I Difficulty:
very easy.
.I Time:
30 mins. + standing time.
.I Precision:
measure ingredients.
.WR
Nate McConnell FE/SSE Grand Rapids
nate@grmail.central.sun.com
.RH REC.FOOD.RECIPES-#198 PUMPKIN-PIE-5 Dol "18 Nov 91" 1991
.RZ "PUMPKIN PIE"
This recipe makes 2 large pies.
.SH "Crust"
.IH
.IG "2 cups" "flour" "250 g"
.IG "2/3 cups" "Crisco"
.IG "small dash" "salt"
.PH
.SK 1
Mix and rub together with your hands until broken into small crumb-like
particles.
.SK 2
Then add (very \fBSLOWLY\fR while stirring with a fork) cold water until it
has a doughy consistancy. (This takes very little water). Roll out and put in
pie pan.
.SH "Filling"
.IH
.IG "4" "eggs"
.IG "4 cups" "pumpkin puree" "900 ml"
(see below)
.IG "1 \(12 cups" "sugar" "300 g"
.IG "dash" "salt"
.IG "2 tsp" "cinnamon"
.IG "1 tsp" "ginger"
.IG "\(12 tsp" "cloves"
.IG "2 cans" "evaporated milk"
.PH
.SK 1
First make the pumkin puree: Clean out the pumpkin guts (if you haven't
already). Slice the pumpkin into
.AB "~1 inch" "~2 \(12 cm"
blocks and slice or peel off the hard orange skin. Place the cut pumpkin in a
pot, add about
.AB "\(14 cup" "55 ml"
water. Set your oven to
.TE 250 130 .
Place the lid on the pot and put it in the oven until the pumpkin becomes
soft.
.SK 2
Then remove the pot, drain the excess water and mash up the pumpkin until
mushy (shouldn't take long). You now have pumpkin compairable to what you buy
at the store.
.SK 3
Preheat oven to
.TE 450 230 .
.SK 4
Mix all ingredients in a bowl (do the milk last -- makes less mess). Place in
crust and cook for
15 mins. Reduce heat to
.TE 350 180 and cook for 45 minutes or until pie is done. (No longer liquid in
the middle), and eat!
.SH RATING
.I Difficulty:
moderate.
.I Time:
?
.I Precision:
measure ingredients.
.WR
fsdlk@acad3.alaska.edu