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Recipe By : Ariadna Tanguma
Serving Size : 12 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 pounds tripe — cut in 1-inch pieces
1 gallon water
2 medium onions — chopped
2 cloves garlic
1 tablespoon salt
1/2 teaspoon black pepper
2 ancho chiles
1 tablespoon fresh cilantro leaves
7 cups hominy, yellow — cooked
lime wedges — for garnish

For starters, you must place the tripe, water, onions, garlic,
salt, and pepper in a large kettle and let it simmer over low heat for
about two hours, skimming fat as necessary. Next, you must toast the
chiles well. Then you slit them open and remove the seeds and veins. You
must grind them until they are very fine and then you add them to the
kettle. Continuing, you can add the cilantro and let it simmer for about
two hours. At last, you can add the hominy and cook for another thirty
minutes. Finally, it is a good idea to serve with lime wedges. This
recipe will serve from ten to about twelve people

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NOTES : Edinburg, Texas High School Family Recipes
Ariadna Tanguma
Spanish III H/AP
Isabel Prescott
4th Period

For some time now, my favorite Mexican food has been Menudo.
The first time I was introduced to it, was at my grandmother’s house.
She lives in Oaxaca, Mexico.
My parents don’t really like to go visit my grandmother,
because she tends to be very irritable. But when my parents actually
decide to go for a visit, we really have a good time.
My quinceanera was very near and my grandmother decided it
was about time that I learned how to cook. Of course, my grandmother
also decided that she was the one who was to teach me all I needed to
know. I felt like that was a very good idea since she is a very good
cook.
She took me to the kitchen and told me that the first thing
I was to be taught was how to make my grandfather’s favorite food

Popularity: 3% [?]

Lemon Pasta with Asparagus and Pine Nuts

Recipe By : Felicia Pickering – EAT-L
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Vegetables
Meatless Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb fresh asparagus
6 oz penne
1 tablespoon olive oil
2 teaspoons grated lemon zest — about 2 lemons
1/8 cup fresh lemon juice
salt and freshly ground black pepper — to taste
1/2 cup coarsely chopped roasted red peppers — optional
3 tablespoons toasted pine nuts
8 tablespoons shaved fresh Parmesan cheese

Trim asparagus and steam until tender-crisp, 3 to 4 minutes. Cut
into 1-inch lengths. Cook pasta, drain and place in a warmed, large
serving bowl; toss with oil. Add asparagus, lemon zest, lemon juice,
salt, pepper, roasted peppers (if using) and pine nuts. Gently toss
to mix. Add cheese and toss; taste and adjust seasonings. Serve
immediately.

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Per serving: 91 Calories; 7g Fat (62% calories from fat); 3g Protein; 7g
Carbohydrate; 0mg Cholesterol; 3mg Sodium

Popularity: 3% [?]

GOLDEN PIGEON WITH WINTER MELON

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
600 g Winter melon
12 Chinese ham slices (0.5 cm
-thick)
2 Young pigeons (approx 500 g
-each or a 1-kg chicken)
4 Ginger root slices
4 Shallots (white parts)
Cooking oil
—–MARINADE—–
1/2 c Light soy sauce
1/8 c Dark soy sauce
—–STEWING SEASONING—–
1 t Oyster sauce
1 1/2 ts Salt
1/4 ts Sugar
4 c Stock
—–SAUCE—–
1 c Stock
1 1/2 tb Cornstarch (mixed well with
-2 tbs water)
—–GARNISH (OPTIONAL—–
10 Sprigs of flowering chives

I used Cornish Game Hens, but you could also use a cut up chicken. If
you can’t get winter melon, watermelon will work. Winter melon is
white, very mild tasting and a tad denser than watermelon. I think
you could get away using something like Honeydew too. Have fun!

Chef: Yip Kwai-sing

Thirty-year-old Hong Kong-born Mr. Yip has spent half his life in
Cantonese restaurant kitchens. He is best known for his fai choy
chicken speciality and shark’s fin dishes. As the leader of a South
Villa Restaurant team in one of the Display Classes, he won also a
Culinary Award Bronze Medal.

Establishment: South Villa Restaurant, 58-60 Cameron Road, Tsimshatsui
Kowloon.

Chinese Cuisine Practical Class Platinum Award – Poultry

“Happy Bird Crosses The Golden Bridge” presents an attractive image
featuring the pigeon, a symbol of happiness to the Chinese. The
inclusion of winter melon, a summertime seasonal vegetable, as the
imagined “golden bridge” is a culinary play on words: the dish
combines two traditional dishes providing a bridge between their
contrasting textures and flavours. The garnish – flowering chives -
is more than an aesthetic detail, symbolizing the greenery growing
along the water’s edge.

To prepare:

1. Mix the marinade and coat pigeons with it for 2 to 3 minutes.

2. Remove skin of winter melon and cut 12 slices about 5 cms wide,

3 cms long and 2 cms thick. Make a slit sideways on the longest side
of each piece and insert one ham slice.

To cook:

1. Deep-fry pigeons over a medium flame until golden.

2. Heat the wok or pot, add 1 tbs oil. When it is very hot, stir-
fry ginger and shallots for 1 minute. Then add above stewing
seasoning ingredients and pigeons, cover and braise over a slow flame
for 20 to 25 minutes. Remove pigeons.

3. Reserve 1 cup of the pigeon braising stock, to make sauce later.

4. Double the remaining braising stock’s liquid volume by adding
water, then immerse winter melon slices. Cook for 5 minutes, then
turn off heat. Cover wok, leave winter melon slices for a further 5
minutes (thus ensuring they do not lose their shape through excess
direct cooking).

5. Mix sauce ingredients with reserved cup of pigeon braising stock
and heat.

To present:

1. Cut pigeons into pieces and arrange across serving dish.

2. Place 6 overlapping winter melon slices on each side of pigeons.

3. Pour sauce over, and garnish with flowering chives.

Makes 12 servings.

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; November 3 1992.

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Popularity: 5% [?]

Gooey Butter Cake A La St. Louis, MO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
VAN GEFFEN VGHC42A
1 Box yellow cake mix used dry — (18 ounces)
1/4 pound Butter; melt — cool
2 Eggs — slightly beaten
FILLING
1 Package cream cheese — (8 ounces) soft
1 pound Powdered sugar
1 1/2 teaspoons Vanilla

CAKE-Blend cake mix, butter and eggs together well in medium mixing bowl
until crumbly but moist. Pat mixture evenly over bottom of Pam sprayed
jelly roll pan. Pat it lightly but evenly. Set aside while you preheat
oven to 350~ and prepare the filling. FILLING-Combine cream cheese, sugar
and vanilla well in 2-qt bowl, beating with mixer on medium speed until
smooth. (About 5 minutes beating time). Pour over cake mix layer. Place on
center rack of oven and bake at 350~, about 30 to 35 minutes or until
golden brown and top looks like a nicely baked cheesecake would. Cool in
pan on rack 1 hour. Cut into neat serving squares and refrigerate, covered
in plastic wrap to serve within a few days. Does NOT freeze well. Source:
Gloria Pitzer’s Mostly 4-Ingredient Recipes.

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Popularity: 7% [?]