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---------- Recipe via Meal-Master (tm) v7.04
Title: 24-Hour Lettuce Salad
Categories: Salads
Servings: 8
1 Head lettuce, torn Slightly thawed
1/2 c Celery, chopped 1 c Mayonnaise
1/2 c Green pepper, diced 2 ts Sugar or honey
1 Red onion, chopped 4 oz Cheddar cheese, grated
1 pk Frozen baby green peas, 8 Slices bacon, crumbled
Layer first 5 ingredients in a glass bowl in order of listing. Spread on
mayonnaise. Sprinkle on sugar or honey, then cheese, then bacon. Cover
with foil and refrigerate overnight. Toss lightly just before serving.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: "Long Life" Noodles with Egg
Categories: Chinese, Side dish
Servings: 4
1 lb "Long Life" egg noodles 1 ts Sesame oil
8 qt Salted water 1/4 ts Salt
1/2 lb Spinach 1 ts Cornstarch paste
4 Eggs 2 Green onions, minced
1 c Chicken broth 1/4 c Boiled ham, slivered
1 tb Dark soy sauce
Preparation: Wash & trim spinach. Wash, then boil noodles; drain; divide
among soup bowls. In same water, blanch spinach; drain; press dry; chop
coarsely; put on noodles.
Heat broth in sauce pan. Add soy sauce, sesame oil, salt & cornstarch
paste to thicken slightly.
Poaching Eggs: Put 4 cups of water in wok; bring to boil. Break eggs in
ladle one at a time; poach for 2 minutes. Place egg on spinach.
Finishing: Pour hot soup over egg. Garnish with minced onion & ham.
Serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Hot Potato Salad
Categories: Side dish, German
Servings: 6
3 c Cooked cubed Potatoes 1 1/2 c Coarsley chopped Apples
10 x Slices Bacon 1/2 c Chopped Onion
1/2 c Celery, chopped 1 1/2 tb Flour
3/4 c Apple juice (or water) 1/3 c Vinegar
1/3 c Sugar
In skillet, cook bacon. Remove and drain. Pour off all but 3 T bacon fat,
add onion and celery and stir fry 1-2 minutes. Blend in flour. Add juice
and vinegar, stirring until mixture thickens. Add sugar.
Preheat oven to 350 deg F. Place potatoes, apples, and crumbled bacon in
greases 1 1/2 qt casserole. Add skillet mixture, mixing lightly.
Cover and bake 30 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Ichiban Dashi ( Basic Soup Stock)
Categories: Japanese, Soups
Servings: 1
4 pt Cold Water 3 Inch Square Kombu
1/2 oz Katsuobushi
Pour 4 pints of cold water into lg saucepan and bring it to boil. Drop in
Kombu, and bring just to boil again, then remove the Kombu and set aside.
Stir in the Katsuobushi and turn off heat. Let rest for 2 minutes, then
skim off scum. Strain out Katsuobushi. Set both aside. The Stock may be
used immediately or can be used up to 8 hours later. Can be kept in fridge
for up to 2 days.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Niban Dashi (Vegetable Stock)
Categories: Japanese, Soups
Servings: 1
3 x Inch Sq Cooked Kombu 3/8 pt Katsuobushi (Cooked)
2 pt Cold Water 3 tb Pre-Flaked Katsuobushi
The Kombu and the Katsuobushi may be taken from the Ichiban Dashi recipie.
Put the cooked Kombu anf Katsuobushi with 2 Pt cold water in a medium sized
saucepan and bring to boil. Add all Katsuobushi, reduce heat and simmer
for 5 minutes. Strain out Kombu and Katsuobushi, discard Kombu and
Katsuobushi. Can be kept at room temp for 8 hrs or refrigerated for 2
days.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Satsuma Jiru (Miso-Flavored Pork and Vegetable Stew)
Categories: Japanese, Soups
Servings: 6
1/2 lb Boned Pork 1/4" Dice 1 lb Pork Neck Bones
Section Canned Konnyaku 2 Shiitake
1 Gobo 1 Medium Carrot
1 1" Slice Daikon 4 oz Sweet Potato, Pld 1/4" Dice
4 oz Aka Miso 1 pn MSG
1 Green Onion Hichimi Togarishi
Cut Konnyaku into strips 1/4" wide and 2" long. Peel Carrot and cut into
strips 2" long and 1/4" wide. Cut Daikon into strips 1/4" wide and 1"
long. PREPARE IN ADVANCE: 1.Bring 3/8pt of water to boil and drop in diced
pork. Cook for 10 minutes 2. Cover pork bones with 2 1/2 pt cold water,
bring to boil uncovered. Reduce heat and simmer for 30 minutes strain
broth. Set aside pork and broth. 3. Bring 3/8 pt water to boil and drop in
Konnyaku, return to boil, ans set aside. 4. Steam Shiitake for 4 minutes,
discard stalks, slice caps into strips. 5. Peel gobo to make 3 T of
peelings, discard root. TO COOK:
Drop the Konnyaku into the pan of pork broth and bring to boil over low
heat. Add carrot and Daikon strips and raise heat. Bring to full boil ,
add Sweet potato and mushroom strips. Skim off foam. Cook for 5 more
minutes and, with the back of a spoon, rub in the miso in through a
strainer. Stir in MSG. Stir in the Gobo (if used). TO SERVE: Transfer
soup to a large serving bowl, sprinkle onions over the top, and add spice.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Misoshiru (Clear Soup with SoyBean Paste)
Categories: Japanese, Soups
Servings: 2
----------------------------------AKA MISO----------------------------------
2 1/2 pt Ichiban Dashi 4 oz Aka Miso Paste
---------------------------------SHIRO MISO---------------------------------
2 1/2 pt Ichiban Dashi 1/2 lb Shiro Miso Paste
---------------------------------AWASE MISO---------------------------------
2 1/2 pt Ichiban Dashi 4 oz Shiro Miso Paste
4 oz Aka Miso Paste
Place 2 1/2 pt Dashi in a medium sized saucepan and set a sieve over the
pan. Rub in the Miso. Bring the soup to simmering point over a moderate
heat, remove from heat and add a pinch of MSG. Add a garnish (Misoshiro
No-mi) and serve at once.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Mishoshiru No-mi (Miso Soup Garnishes)
Categories: Japanese, Relishes
Servings: 6
--------------------------WASAME AND SPRING ONIONS--------------------------
1/2 oz Wakame 1 Spring Onion
---------------------------TOFU AND SPRING ONIONS---------------------------
6 oz Tofu 1 Spring Onion
--------------------------DAIKON AND SPRING ONIONS--------------------------
1 Diakon, peeled 1 Spring Onion (all)
-------------------------------FU AND MUSTARD-------------------------------
18 Kobana or Yachi-Fu 1 Powdered Mustard
WAKAME AND SPRING ONIONS Soak the Wakame in a bowl of warm water for 15
minutes. When soft, strip the leaves fro the tough central vein. Discard
the vein. Add sliced onions. TOFU AND SPRING ONIONS When soup simmers, drop
in the tofu ans simmer for 1 minute. Pour into bowl, garnish with onions,
and serve. DIAKON AND SPRING ONION
Cut the 1 inch diakon into strips 1/8" wide and 2" long. COver the
strips with cold water and bring to a boil. Reduce heat and simmer for 5
minutes until vegitable are tender but still firm. When the Miso soup
begins to simmer, drain the Daikon and add it to the soup. Garnish with
onions and serve. FU AND MUSTARD Soak the dried coutons in cold water for
10 minutes, until they are soft.
Squeeze the gently to rid them of their moisture. Bring the Miso to a
simmering point, drop the croutons and simmer for 1 minute. Pour the sou,
add mustard, and serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Kamo Sakamushi (Sake Steamed Duck)
Categories: Japanese, Appetizers
Servings: 24
2 Whole Duck or Chicken Breast 2 1/2 ts Sake
IN ADVANCE: Place Boned Duck or CHocken breast skin side up on a flameproof
dish and sprinkle with 1 scant t of salt. Cover, refrigerate, and let sit
for 3 hours. TO COOK: Preheat the grill to it's highest point. Meanwhile,
pour Sake over the Chicken or Duck and steam for 7 minutes. Remove the from
steamer, and grill 3" from heat for 2 minutes. Cool to room temperature,
cut breasts into 1/4" slices and serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Hamaguri Shigure-ni (Sweet Cooked Clams)
Categories: Japanese, Appetizers
Servings: 24
3 tb Sake 1 1/2 oz Sugar
24 Small Clams or Cockels 2 1/2 tb Soya Sauce
TO COOK: Put the Sake, sugar, and clams into a large frying pan and stir
together. Bring to boil over high heat and cook for 3 minutes, uncovered.
Stir in the Soya sauce and cook briskly for another minute. Remove from
heat and set aside.
Boil the remaining liquid for 10 minutes until it becomes syrupy. Add
clams and stir them gently in the sauce over hight heat for 1 minute. TO
SERVE: Transfer to deep bowl, and cool to room temperature. Serve cool.
*NOTE: Tiny Shrimp, mussels, or bits of fresh tunny fish may be sustituted
for the clams and cockles.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Hamaguri Sakami (Sake Seasoned Clams)
Categories: Japanese, Appetizers
Servings: 12
12 Littleneck Clams or Cockles 1 1/2 pt Boiling Water
3 tb Sake 1 pn MSG
6 Thin slices of lemon
PREPARE IN ADVANCE: Have clams shelled, save shells. Discard shallow
halves, scrub the deep halves. Drop the shells into boiling water, boil for
2-3 minutes, then drain. Rinse and dry. TO COOK AND SERVE: Bring the Sake
to boil over high heat. Sprinkle MSG, then drop in the clams, stir gently,
and cover. Cook over moderately high heat for 3-4 minutes, then remove the
clams and place in the shell. Garnish each clam with a slice of lemon.
Serve at room temperature.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Awabi Sakami (Sweet Cooked Abalone)
Categories: Japanese, Appetizers, Fish
Servings: 6
15 oz Abalone (canned) 1/4 pt Water
2 1/2 tb Sake 1 oz Sugar
2 1/2 ts Soya Sauce
Empty the can of Abalone into a small saucepan and add water. Bring to
boil, reduce heat and simmer uncovered for 10 minutes. Add Sake and Sugar
and cook for another 5 minutes, stir in Soya sauce and continnue to cook
for 2-3 more minutes. Cool to room temperature, cut the abalone into 1/2"
thick slices and serve.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Shibu Kawa-ni (Chestnuts Cooked in Green Tea)
Categories: Japanese, Appetizers
Servings: 6
6 Peeled Chestnuts 2 1/2 ts Green Tea Leaves
4 ts Sugar 1 ts Soya Sauce
Cover the chesnuts with cold water and the tea leaves and bring to boil in
a small saucepan. Reduce the heat and simmer for 20 minutes until the
chestnuts show no resistance when pierced. Drain and wash under cold
running water. Leave the brown membrane intact. Put 3/8 pt of water,
sugar and the chestnuts into a saucepan and bring to boil. Reduce heat and
simmer 20 minutes, the stir in Soy Sauce. Simmer for 5 minutes, remove
from heat, and cool to room temperature before draining and serving.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Ebi Kimizushi (Prawn Sushi with Egg Yolk)
Categories: Japanese, Appetizers, Fish
Servings: 6
-----------------------------------SUSHI-----------------------------------
6 Med., Raw, Unshelled, Shrimp
----------------------------------MARINADE----------------------------------
3 tb Rice Vinegar 4 tb Water
1 ts Sugar 1/4 ts Salt
1 pn MSG
----------------------------------FILLING----------------------------------
4 Egg Yolks 1 1/4 ts Sugar
1/4 ts Salt 2 1/2 ts Lemon Juice
1 pn MSG
TO COOK PRAWNS: Leaving the shells of the prawns intact, insert the
toothpicks along the inside curves to prevent curling. Drop the prawn into
3/4 pt of boiling water and cook briskly, uncovered, for about 3 minutes
until pink and firm. Drain in a sieve and cool quickly under cold running
water. Remove the toothpicks and peel the prawns, leaving the last section
of shell and tail on each one. De-vein the prawns by making a shallow
incision across their tops with a small, sharp knife. Lift out the vein.
Butterfly the prawns by cutting along their inner curves 3/4 of the way
through, spreading the open and flattening with a cleaver. MARINADE Put the
vinegar, water, salt, sugar and MSG into a mixing bowl and stir together
thoroughly. Add the prawns, marinade at room temperature for 1 hour.
FILLING Drop the egg yolks into a small saucepan and beat lightly with a
fork. Remove 2 1/2 t of the yolks and set aside.
Add 3/4 pt of water to the remaining yolks, stir thoroughly, and cook
over a moderate heat for 10-15 minutes until the yolks are firm and
hard-boiled. Drain them in a sieve, and mash them into a paste. Beat the
sugar, salt, salt, lemon juice, MSG, and the rest of the raw egg yolks and
continue to beat. Rub the mixture through a fine sieve. TO ASSEMBLE AND
SERVE Divide the seasoned egg filling into 6 equal parts and pack each part
into the center of a prawn. Seal the edges by pressing them together. Serve
at room temperature.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Gyuniku Negimaki (Steak and Onion Spring Rolls)
Categories: Japanese, Appetizers, Meats
Servings: 8
4 oz Slice Rump Steak 2 Spring Onions w/ 3" of stalk
3 tb Teriyaki Sauce
PREPARE IN ADVANCE: Cut onions in half lengthwise, the cut into 4" pieces.
Place the steak between sheets of greasproof paper and pound into 1/8"
thickness. Cut the steaks in half crosswise. Arrange the strip of onions
down the length of each piece of meat. Starting with the wide end, roll
into tight cylinders. Secure with toothpicks. TO COOK: Preheat grill. Dip
rolls in Teriaki sauce and grill them 3" from heat for 3 minutes. Dip again
in sauce and grill for another 3 minutes. Remove toothpicks, trim ends, and
cut into 1" pieces. Stand each piece on end.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Nasu Karashi Sumiso-ae (Eggplant w/ Mustard & Miso Dressing
Categories: Japanese, Vegetables, Salads
Servings: 6
1 lb Eggplant 1 pn Salt
4 tb White Miso Dressing 2 1/2 ts Soy Sauce
2 1/2 ts Powdered mustard (Wasabi)
IN ADVANCE: Cut the Eggplant in half lengthwise, then crossways into 4
pieces, then into 4" cubes. Bring 3/4 pt water to boil in a small saucepan.
Add Salt and drop in Eggplant. Boil fot 3-5 minutes. Drain and let cool.
Pat the cubes dry. TO ASSEMBLE AND SERVE: Put the Miso, Soy Sauce, and
Wasabi into a mixing bowl and stir until well blended. Add the eggplant and
toss until well coated. Serve at room temperature.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Shira-ae (Tofu & Sesame-Seed Dressing w/ Vegetables)
Categories: Japanese, Vegetables, Salads
Servings: 6
2 Pieces Canned Konnyaku 1 Loaf Tofu
1 Sm Carrot, Scraped & Shred 1 pn Salt
1 ts Vegetable Oil 6 tb Niban Dashi
3 ts Sugar 1 pn MSG
1/4 ts Soy Sauce 2 1/2 ts White Sesame-Seeds
PREPARE IN ADVANCE:
Bring 3/8 pt water to boil and drop in Konnyaku. Return to boil and
drain immediately. Bring another 3/8 pt water to boil and drop in the loaf
of Tofu. Reduce heat and simmer for 5 minutes, drain and cool to room
temperature. Wrap Tofu in a towel and napkin and squeeze to remove
moisture. Rub through a sieve over a bowl.
Cook the Carrots for 30 minutes.
Heat oil over high heat. Stir in the Dashi, 1/2 t sugar, salt, MSG, and
1/8 t Soy Sauce. Bring to boil. Continue to boil until liquid has reducet
by half. Cool to room temp. Roast sesame seeds and grind into a paste and
mix with Tofu. TO ASSEMBLE AND SERVE: Drain the Konnyaku and its sauce
through a sieve set over a small bowl. Stir in 5 t of the sauce into the
Sesame-seed/Tofu Paste. Stir in 2 1/2 t salt, MSG, the drained Konnyaku,
and the grated Carrot.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Goma Jayu-ae (Soy & Sesame-Seed Dressing w/ French Beans)
Categories: Japanese, Salads, Vegetables
Servings: 6
1 lb French beans 1 pn Salt
3/8 pt Niban Dashi 2 1/2 ts Sugar
1 pn MSG 1 1/2 ts Sake
1/4 ts Soy Sauce
----------------------------------DRESSING----------------------------------
1 1/2 oz White Sesame Seed, Ground 2 1/2 tb Sake
1 1/2 ts Sugar 5 ts Soy Sauce
PREPARE IN ADVANCE: Snip off ends of french beans and discard. Cut beans
into 1/2" lengths. Drop them into 3/4 pt of lightly salted boiling water,
reduce heat and cook briskly, about 8-10 minutes until beans are tender but
still slightly resistant to bite. Drain and run under cold water.
Put the Dashi, Sugar, 1/4 t Salt, MSG, Sake and Soy Sauce into a pan.
Bring to a boil. Add the beans, return to boil. Remove from heat and let
cool to room temperature. DRESSING: Heat Sake to likewarm over a high heat.
Ignite Sake and let burn until the flame dies out. Pour Sake into a small
bowl and let cool to room temperature. Add all ingredients and mix
thoroughly. TO SERVE: Toss together the french beans and dressing, serve at
room temperature.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Sambai-zu (Rice-Vinegar and Soy Dipping Sauce)
Categories: Japanese, Sauces
Servings: 6
2 tb Rice Vinegar 2 tb Niban Dashi
1 tb Sugar 1 1/2 ts Soy Sauce
1/8 ts Salt 1 pn MSG
Put the vinegar, Dashi, Sugar, Soy Sauce and salt ito a small saucepan and
sprinkle lightly with MSG. Bring the Sauce to boil, then immediately
romove from heat and set aside. Let cool to room temperature.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Toriwasa (Chicken & Parsely with Horesradish Sauce)
Categories: Japanese, Poultry
Servings: 6
1 Whole Chicken Breast 5 tb Sake
1/8 ts Salt 1 pn MSG
1/2 ts Salt 4 oz Bunch Italian Parsely
2 1/2 ts Wasabi 2 tb Soy Sauce
1 Sheet Nori
Skin and bone chicken breasts. Cut chicken breasts horizontally into paper
thin slices, then into shreds 1/4" wide. Put chicken, sake, 1/8 t salt,
and a sprinkling of MSG into a small saucepan. Bring to a boil. Remove
from heat and let cool to room temperature.
Put 5/8 pt water, 1/2 t salt, into as small pan. Bring to a boil.
Cook parsely for 1 minute. Drain and rinse under cold water. TO ASSEMEBLE:
Put the Wasabi paste with 2 T of soy sauce and MSG into a mixing bowl. Stir
in chicken, liquid and parsely; mix thoroughly. Divide into 6 small bowls,
and cover with shredded nori.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Neri Shiro Miso (White Miso Dressing)
Categories: Japanese, Sauces
Servings: 1
30 oz Shiro Miso (White Miso) 10 oz Sugar
3/8 pt Sake 2 Egg Yolks
Put the miso, sugar,sake into a medium sized saucepan and bring to a boil,
stirring constantly. Reduce heat and, and simmer for 30 minutes, stirring
occaisionally. Remove pan from heat and wuickly beat in 2 egg yolks, 1 at
a time. Immediately dip the bottom of the pan in ice water to cool
rapidly. The dressing may be used in Nuta-ae, Nasu Karashi Sumiso-ae, or
Kinome-ae.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Kinome-ae (Bamboo Shoots with Green Soy Dressing)
Categories: Japanese, Vegetables, Salads
Servings: 6
10 oz Bamboo Shoots (Takenoko) 3/8 pt Niban Dashi
1 1/2 ts Sugar 2 ts Salt
1 pn MSG 5 ts Sake
2" Square Kombu 4 oz Fresh Spinach leaves
3 tb Neri Shiro Miso 1/4 ts Kona Sansho (Pepper)
IN ADVANCE: Place bamboo shoot on side, cut off base, the cut bas in half
horizontally. Cut the top lengthways in quarters. Cut all pieces into
1/2" dice. Bring 3/8 pt water to boil, drop in shoots, and return to boil.
Boil uncovered for 10 minutes until tender. Drain and set aside.
Put Dashi, sugar, 1/4 t salt, msg and kombu into a medium saucepan and
bring to a boil over high heat. Add the bamboo shoots. Boil until almost
all of the liquid is gone. Remove from heat and set aside to cool.
Wash the spinach leaves thoroughly and pat dry. Grind the leaves into
a paste, adding the rest of the salt slowly. Add 3/8 pt of water to paste
andtransfer to a small saucepan. Bring to boil. Pour misture through a
fine sieve, discard the liquid. TO SERVE: Pour the miso dressing into a
bowl and rub the spinach paste through a sieve into the dressing. The stir
the mixture until it turns a soft, delicate green. Sprinkle with a 1/4 t of
Kona Sansho powder. Add the bamboo shoots, and stir together gently. Serve
at room temperature.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Horensho Hitashi (Spinach w/ Toasted Sesame Seeds)
Categories: Japanese, Salads
Servings: 6
2 1/2 ts Salt 1 1/2 lb Fresh Spinach
2 1/2 ts Sesame Seeds 3 tb Niban Dashi
1/2 ts Sugar 1 ts Soy Sauce
1 pn MSG
Bring 5/8 pt water to boil and add salt. Gather the spinach into a large
bouquet, place it in the saucepan, and cover tightly. Cook for 5 minutes
until the upper leaves begin to wilt. Immediately drain and plunge into
cold water. Cut away the stalks and discard. Squeeze the leaves dry. Cut
the leavesinto 1" pieces and squeeze them dry again. Set aside
Heat a heavy fry pan until water skitters accross surface. Add seeds,
and warm for 3-4 minutes, shaking constantly.
Put the dashi, sugar, soy sauce and MSG into a small saucepan, stir
and bring to a boil over high heat. Remove from heat and serve. TO SERVE:
Pour sauce over the spinach and toss together to coat leaves. Divide into 6
bowls and sprinkle with sesame seeds.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Namasu (Daikon and Carrot in Vinegar Dressing)
Categories: Japanese, Salads, Vegetables
Servings: 6
1/2 lb Daikon, peeled & Shredded 1 Small Carrot, shredded
2 1/2 ts Salt 1/4 oz Katsuobushi
2 1/2 ts Rice Vinegar 1 1/2 ts Sugar
1 pn MSG
Put the Daikon, carrot, 3/8 pt water and salt into a mixing bowl, Stir
thoroughly and set aside for 30 minutes.
Put half of the Katsuobushi into a small pan, cook uncovered over low
heat for 3-4 minutes, stirring constantly. Transfer the Katsuobushi to a
mortar and grind into a fine powder. Shake the powder onto a piece of
greaseproof paper through a sieve and set aside.
Drain the daikon and carrot, squeeze them dry and place in a mixing
bowl. Add vinegar, sugar, and MSG. Mix thoroughly and add katsuobushi.
Serve at room temperature in small bowls
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Sashimi (Sliced Raw Fish)
Categories: Japanese, Fish
Servings: 5
---------------------------CHOOSE ONE (ONE PIECE---------------------------
1 lb Fresh Sea Bass Fillet 1 lb Halibut
1 lb Squid 1 lb Abalone
1 lb Turbot 1 lb Bream
1 lb Tunny Fish
-------------------------------DIPPING SAUCE-------------------------------
4 tb Soy Sauce -OR- Chirizu -OR-
Tosa Joyu
----------------------------------GARNISH----------------------------------
2" Secion Diakon 1 Carrot
1 Celery
CUTTING THE FISH: There are 4 basic cuts for Sashimi. A Very sharp, heavy
knife is a must. 1. Hara Giri (Flat Cut) Most popular cut. Suitable for any
filleted fish. Holding the fish firmly, cut straight down in slices about
1/4" to 1/2" thick and 1" wide, depending on the size of the fillet.
2. Kaku Giri (Cubic Cut) This style of cutting is more often used for
tunny fish. Cut the fish as above, the cut the slices into 1/2" cubes.
3. Ito Zukuri (Thread Shape) Although this technique may be used with any
small fish, it is especially suitable for squid. Cut the squid straight
down into 1/4" slices, the cut lengthways into 1/4" wide strips.
4. Usu Zukuri (Paper Thin Slices) Place a fillet of bass or bream on a
flat surface and, holding the fish firmly with one hand, slice it at an
angle into almost transparent sheets.
TO SERVE: Sashimi may be composed of one fish or a variety of fish. To
serve as part of a meal, arrange the fish attractively on individual
serving plates. Garnish each plate with obout 1/2 teaspoon of wasabi and
decorate with strips of daikon, carrot and/or celery. Cover with a sheet of
plastic and refrigerate for NO MORE THAN 1 HOUR before serving.
Pour the dipping sauce of your choice into tiny dishes and accompany
each serving of Sahshimi with it's own sauce. The wasabi may be mixed with
soy sauce or tosa joyu to taste. To serve as an hors d' oerve, arrange two
or more varieties or cuts of sashimi on a serving dish and accompany with
dipping sauce.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Isobe Zukuri (Sashimi Wrapped in Laver)
Categories: Fish, Japanese
Servings: 6
6 x Sheets Nori 1 lb Fresh fish fillet
-------------------------------DIPPING SAUCE-------------------------------
6 tb Chirizu -OR- 6 tb Tosa Joyu
IN ADVANCE Cut fish into slices 1/2" thick and 6-7" long (as lonf as a
sheet of nori). TO ASSEMBLE AND SERVE: Pass the nori, one sheet at a time,
over a flame to intensify it's flavor and color. Lay the nori flat on a
hard surface (the japanese use a bamboo mat to facilitate rolling) with the
wide side of the mat facing towards you. Place a long slice of fish along
the length of the nori and roll the nori into a long, thick, tight
cylinder. Cut crosswise into 1 1/2" slices with a sharp knife. Roll and
cut the remaining fish and nori in the same way.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chirizu (Spicy Dipping Sauce for Sashimi)
Categories: Japanese, Sauces
Servings: 1
5 ts Sake 4 oz Daikon
2 Spring Onions 3 tb Japanese soy sauce
3 tb Lemon juice 1 pn MSG
1/8 ts Hichimi Togarashi
Warm the sake in a small sucepan. Ignite with a match, off the heat, and
shake tha pan gently until the flame dies out. Pour the sake into a dish
and cool. Put the sake with the grated daikon, onions, soy sauce, lemon
juice, MSG, and the 7 pepper spice into a mixing bowl. Mix well. To serve,
place in small individual dishes and serve with sea bass, sea bream, or
sashimi.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Tosa Joyu (Soy-Based Dipping Sauce for Sashimi)
Categories: Japanese, Sauces
Servings: 1
3 tb Soy sauce 2 1/2 ts Sake
5 ts Katsuobushi 1 pn MSG
----------------------------------GARNISH----------------------------------
2 1/2 ts Wasabi
Place all ingredients in a small saucepan. Bring to a boil, uncovered,
stirring constantly. Remove from heat, strain, ans set aside to cool.
Divide into serving dishes and garnish with wasabi.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Some Oroshi (White-Radish and Red-Pepper Garnish)
Categories: Japanese, Sauces
Servings: 1
3" round section daikon 4 Takano Tjume (Whole red pepp
6 tb Pon-su (equal soy-lemon juic 2 Spring onions, chopped
Make 4 openings in the flat side of the daikon with chopsticks or the tip
of a knife. Insert a red pepper deep into each opening, so that the tip is
level with the daikon. Set aside for at least 4 hours. The daikon's
moisture will reconstitute the pepper and the pepper will have spiced the
daikon. Grate the daikon, divide into 6 equal parts, and roll into a small
ball. TO SERVE: Pour the pon-su (equal parts soy-sauce and lemon juice) and
add a ball to each dish. garnish with onion and serve with sashimi.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Zucchini Frittata
Categories: Vegetarian, Main dish, Vegetables
Servings: 6
2 tb Salad oil 6 x Eggs
Small onion, finely chopped 1/8 ts Pepper
Clove garlic, minced/pressed 1/4 ts Dry basil
2 x Large Swiss Chard * 1/4 ts Oregano leaves
Med-sized zucchini chopped 1 c 3oz. grated Parmesan cheese
A frittata is a flat omelet with a meledy of vegetables and herbs mixed
into it. This recipe calls for zucchini and chard, but you can substitute
any summer squash for zucchini, and spinach for the chard.
* Swiss chard leaves (including stems), coarsley chopped
Heat oil in a wide frying pan over medium heat. Add onion, garlic,chard,
and zucchini; cook, stirring ocasionally, until vegetables are soft (about
5 minutes). Remove from heat and let cool slightly.
Beat eggs lightly with pepper, basil, and oregano. Stir in cheese and
vegetables. Pour into a greased 9-inch pie pan. Bake in a 350 degree oven
for 25 to 30 minutes or until puffed and brown. Serve hot or at room
temperature.
Per serving: 14 grams protein, 4 grams carbohydrates, 269 milligrams
cholestrol, 204 calories
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chiles Rellenos Casserole
Categories: Vegetarian, Mexican, Main dish, Vegetables
Servings: 10
2 cn Whole green chili peppers* 4 c Milk
3 c Sharp Cheddar cheese** 3/4 c All-purpose flour
4 Green onions, sliced 1/4 ts Salt
3 c Shredded mozzarella cheese 2 cn Green chili salsa
6 Eggs
* 7 oz. cans **shredded (approx. 12 oz.)
Split chili peppers lengthwise and remove seeds and pith. Spread
chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle
Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over
chilies.
In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour
over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or
until a knife inserted in custard comes out clean.
Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese.
Sprinkle over casserole and return to oven for 10 minutes or until cheese
melts. Let stand for 5 minutes before serving.
Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams
cholesterol, 490 calories.
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---------- Recipe via Meal-Master (tm) v7.04
Title: ITALIAN MINESTRONE SOUP COCA-COLA
Categories: Soups, Italian, Beef
Servings: 6
2 1/2 lb Blade chuck roast OR 1/4 c Onion, diced
Meaty soup bones 1/4 c Parsley, chopped
2 1/2 qt Water 1 Clove garlic, minced
2 ts Salt 1/2 c (2 oz) elbow macaroni
1 sm Onion 1 cn (6 oz) tomato paste
1/2 c Celery leaves 1 c COCA-COLA
1 Bay leaf 1 tb Olive oil
2 Slices, bacon, diced 1 tb Worcestershire sauce
1 1/2 c Kidney beans 1 tb Italian seasoning
1/2 c Green beans, fresh/chopped 1 ts Salt
1/2 c Celery, diced 1/4 ts Black pepper
1/2 c Green peas Parmesan cheese,
1/2 c Zucchini, thinly sliced Grated (optional)
1/2 c Carrots, thinly sliced
In a large pan, place the meat, water, salt, small onion, celery leaves,
and bay leaf. Cover and simmer about 2-1/2 hours until the meat is tender.
Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes
to the broth to harden the fat and remove the fat. Discard the fat.
Finely dice the meat, discarding any fat and bones (should be about 2
cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and
the meat. Place over low heat while preparing the rest of the ingredients.
Pan-fry the bacon until crisp. Add the bacon and the drippings and all the
remaining ingredients, except Parmesan cheese, to the broth. Cover and
simmer about 30 minutes, until the vegetables and macaroni are tender.
Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981
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---------- Recipe via Meal-Master (tm) v7.04
Title: FRENCH ONION SOUP COCA-COLA
Categories: Soups, French
Servings: 4
1/4 c Butter or margarine 1/2 ts Vinegar
4 c Onions, thinly sliced 1/8 ts Pepper
2 cn (10.5 oz ea) beef broth French bread, cut into
(bouillon) Thick slices
3/4 c COCA-COLA Parmesan cheese, grated
1 ts Salt
In a heavy saucepan, melt the butter/margarine. Add onions and cook until
they are golden, do not brown. Add the undiluted beef broth, 1 soup can of
water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25
minutes.
In a broiler, toast one side of the French bread slices. Turn and
generously sprinkle with the Parmesan cheese. Toast until browned. Into
deep bowls, ladle the soup and top with the toast, cheese-sided up. Makes 4
servings or about 6 cups.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981
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---------- Recipe via Meal-Master (tm) v7.04
Title: CHINESE PEPPER STEAK COCA-COLA
Categories: Beef, Chinese, Main dish
Servings: 6
1 1/2 lb Top round or sirloin steak, Thin strips
Boneless 1 c Celery, thinly sliced
2 tb Oil 1/4 c Onions, thinly sliced
1 Clove garlic, minced 1/2 c COCA-COLA
1 ts Salt 2 md Tomatoes, ripe
1 c Beef broth (bouillon), 2 1/2 tb Cornstarch
Canned and undiluted 1/4 c COCA-COLA
1 c Green bell pepper, cored, 1 tb Soy sauce
Seeded, and cut into Rice, cooked and hot
Trim all fat from the meat and cut into pencil-thin strips. In a deep
skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown
over high heat, about 10 minutes, stirring occasionally with a fork. Add
the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is
fork-tender.
Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola.
Cover and simmer for 5 minutes. Do not overcooked; the vegetables should
be tender-crisp. Peel the tomatoes, cut into wedges, gently stir into
meat.
Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir
mixture into the meat and cook until sauce is thickens, about 1 minute,
stirring lightly with a fork. Serve over hot rice. Makes 6 (3/4 cup)
servings.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981
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---------- Recipe via Meal-Master (tm) v7.04
Title: GERMAN SAUERBRATEN COCA-COLA
Categories: German, Beef, Main dish
Servings: 8
4 lb Beef rump, sirloin tip, OR 10 Whole black peppercorns
Round bone chuck, boneless 10 Whole cloves
1 1/2 c Vinegar 3 Bay leaves
1 c COCA-COLA 2 tb Sugar
3/4 c Water 1 1/2 ts Salt
3 Onions, sliced Flour
2 Stalks celery, sliced 3 tb Oil or shortening
2 Carrots, sliced
-----------------------------------GRAVY-----------------------------------
3 c Drippings plus strained 5 tb Flour
Marinade 5 tb Ginger snap crumbs
2 to 4 days before serving, wipe the meat with a damp cloth, then place in
a large plastic bag.
In a large bowl, throuoghly combine the vinegar, Coca-Cola, water, onions,
celery, carrots, pepper, cloves, bay leaves, sugar, and salt and pour over
meat. Fasten bag tightly and lay flat in a 13x9-inch pan. Refrigerate,
turning bag each day. (If you like a sour sauerbraten, let meat marinate 4
days.)
When ready to cook, remove meat (saving marinade) and dry well. Rub the
surface lightly with flour. In Dutch oven, heat oil or shortening and
slowly brown the meat well on all sides. Add 1 cup of the marinade liquid
plus some of the vegetables and bay leaves. Cover tightly and simmer on
surface heat or in a preheat, 350°F oven for 3 to 4 hours until the meat is
fork-tender. If needed, add more marinade during cooking to keep at least
1/2-inch liquid in the Dutch oven. Remove the meat and keep warm until
ready to slice.
Into a large measuring cup, strain the drippings. Add several ice cubes
and let stand a few minutes until the fat separates out. Remove fat, then
make gravy. Makes 8 servings.
TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir
and cook about 5 minutes over medium heat until gravy is thickened. Taste
for seasonings. Makes 3 cups of gravy.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981
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---------- Recipe via Meal-Master (tm) v7.04
Title: JAPANESE PICKLED CAULIFLOWER COCA-COLA
Categories: Japanese, Pickles
Servings: 1
1 md Cauliflower, separated into 1/2 c Celery, very thinly sliced
Flowerets, washed, and 3/4 c COCA-COLA
Drained 6 tb Wine vinegar OR
1 Green bell pepper, washed, White vinegar
Cored, seeded, and cut into 1/4 c Sugar
2-in strips 1 1/2 ts Salt
Water, boiling
In a large bowl, combine the cauliflower flowerets and bell pepper strips.
Cover with boiling water. Let stand for 2 minutes; drain thoroughly. Add
the celery.
In a small pan, heat the Coca-Cola, wine/white vinegar, sugar, and salt.
Pour over vegetables. Toss lightly with a fork, and pack into 1-quart
glass jars. Push down lightly so the liquid covers the vegetables. Cover
and chill overnight. This keeps in the refrigerator for several days.
Makes about 1 quart.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981
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---------- Recipe via Meal-Master (tm) v7.04
Title: CELERY SUKIYAKI
Categories: Japanese, Beef
Servings: 6
1 1/2 lb Flank steak 3/4 c Boiling water
3 tb Salad oil 1 c Water chestnuts,sliced
3 c Celery,sliced diagonally 5 tb Soy sauce
2 sm Onions, sliced, separated 1 1/2 ts Ground ginger
Into rings 1/2 ts Ground black pepper
1 Beef bouillon cube
Cut steak into thin diagonal slices.(For easier slicing, partially freeze
first.)In large skillet,heat 2 tbsp. oil. Add steak strips,a few at a
time.Brown on both sides.Remove and set aside.Add celery and onion to
skillet.Saute for 3 minutes in 1 tbsp. oil.Dissolve bouillon cube in
water.Add to skillet along with water chestnuts,soy sauce,ginger and black
pepper.Stir well.Add browned steak;spoon juice over steak.Cover and simmer
10 minutes or until steak and vegetables are fork tender.Serve over
rice.Serves 6.
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---------- Recipe via Meal-Master (tm) v7.04
Title: TATAKI
Categories: Japanese, Beef, Appetizers
Servings: 6
3 New York strip steaks 1/2 c Mirin
3/4 c Soy sauce 2 c Dashi
3/4 c Sake
Mix together soy sauce, sake, mirin and dashi. (Sake and Mirin wines
can be bought in most liquor stores. Dashi, a base for Japanese soup
stock,is available in most Oriental stores.) Bring to boil.Add steak and
return to boil.Cook 3 to 5 minutes.Be careful not to overcook the meat;it
should be rare on the inside. Remove steak,wrap in foil and refrigerate
overnight. Continue boiling,cooking until liquid has reduced to a thick
sauce. You can tell when it is done,because the sauce makes large, slow
bubbles when it is ready.Be careful; otherwise the sauce will burn.
Refrigerate overnight. To serve: Cut all fat from steaks. Slice in very
thin slices. Arrange on a plate. Just before serving; pour 1 tsp. of
reduced cooking sauce over meat. You can also garnish with a little chopped
green onion. For an appetizer serving, allow 5 to 7 slices per person.
Serves 6.
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---------- Recipe via Meal-Master (tm) v7.04
Title: JAPANESE BEEF STIR-FRY
Categories: Japanese, Beef
Servings: 4
12 oz Beef flank steak, partially 1 cl Garlic, crushed
Frozen 1/8 ts Crushed hot red pepper
1 tb Peanut or vegetable oil 12 oz Fresh Chinese pea pods OR
1 lg Red bell pepper, cored, 2 pk (6 oz) frozen, thawed
Seeded and thinly sliced, 1 lg Head escarole, about 1 lb.,
About 1 1/4 cups Coarsely chopped, about 8
1 sm Onion, thinly sliced, about Cups
3/4 cup 1 tb Soy sauce
1 tb Chopped fresh gingerroot OR 1/2 ts Light brown sugar, firmly
1 ts Ground ginger Packed
Using a sharp knife,held almost parallel to cutting surface,cut partially
frozen flank steak into very thin slices.In 12" skillet over medium high
heat,heat oil;add beef;cook 2 to 3 minutes,stirring frequently until
browned.Using slotted spoon,remove meat to plate; keep warm.To drippings in
skillet,add red bell pepper,onion,ginger, garlic and crushed red
pepper.Cook about 4 minutes,stirring constantly until vegetables are
crisp-tender.add pea pods,escarole,soy sauce and brown sugar.Cook about 1
minute,stirring constantly until pea pods are heated through and escarole
is wilted.Stir beef into vegetables. Makes 4 servings.
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