Title: Treasure Hunt
Categories: Chinese, Chicken, Ceideburg 2
Yield: 1 servings

480 g Chicken breast, de-boned
-and skinned (4 x 120 g)
5 c Chicken stock
60 g Butter
Aluminum foil
Seasoning – salt and pepper

MMMMM————————–STUFFING——————————-
120 g Wild rice
20 g Chopped onions
2/3 c Chicken stock
20 g Grated Parmesan cheese

MMMMM————————-VEGETABLES——————————
40 g Each of pearled carrot,
-potato, zucchini
40 g Diced celery
40 g Young peas or petits pois
10 g Butter
Seasoning salt and pepper

MMMMM—————————SAUCE——————————–
1 c Chicken stock
1 1/3 c Fresh cream
Juice from 1 fresh lemon
10 g Butter
1 ts Chopped chervil
Seasoning – salt and pepper

MMMMM————————-CREPE BAGS——————————
4 Green leek stems (each
-approx. 25 cms long)
4 Very thin crepes
-approximately. 20 cms wide)

MMMMM————————-GARNISHES——————————
20 Soaked and washed dry morel
-pieces
10 g Butter
4 Sprigs chervil (or
-watercress or parsley)

This looks like a nice dish++chicken breast stuffed with wild rice,
some veggies and crepe strips to fill in for noodles.

Establishment: Hotel Riverside Plaza Tai Chang Kiu Road, Shatin, New
Territories. Western Cuisine Practical Class Gold Award – Hot entree
Chef: Chan Chi-hung Philip (Hotel Riverside Plaza)

To prepare: 1. Precook wild rice as a pilaf with chopped onions,
chicken stock, and appropriate amount of water. When cool, add grated
Parmesan cheese and let mixture cool.

2. Cut chicken breast portions butterfly style (i.e. slice in half
and spread open. Flatten and slightly stretch them (by gently
pounding them between two sheets of wax paper or inside a clean
plastic bag. Season with salt and pepper.

3. Lay a cone-shaped portion of rice stuffing on one side of each
flattened breast. Roll chicken breast up in a cone shape. Wrap each
cone firmly in aluminum foil (to maintain shape during cooking: the
professional recipe calls for plastic foil wrapping, but aluminum
foil is recommended for home cooking).

4. Blanch green leek stems, then refresh in cold water.

5. Make 4 very thin crepes about 20 cms wide (ingredients not
included above).

To cook: 1. Blanch pearled vegetables, celery and peas, then saute in
approximately 10 g butter, adding salt and pepper according to taste.
Keep a quarter aside.

2. To make sauce, reduce chicken stock and add fresh cream. Cook
briefly, then strain. Add fresh lemon juice and finish with butter
as required. Adjust seasoning and add chopped chervil according to
taste.

3. Saute morels in approximately 10 g butter.

4. Heat some chicken stock (5 cups should be sufficient to completely
cover the four wrapped chicken portions). Simmer breasts in hot
stock for approximately 7 minutes. Remove from pan, discard aluminum
foil wrappings, and saute in approximately 60 g butter until lightly
browned. Then slice each into six portions, cut at an angle (30 to 40
degrees).

To present: Treasure Hunt takes the form of a chicken breast “boat”,
with morel oars being rowed towards crepe “treasure bag” of vegetable
“precious stones” some of which have spilled on the shore.

1. Portion out 3/4 of vegetable pearls, celery and peas onto crepes
lifting crepe edges upwards to form bag shapes. Tie tops of bags with
blanched green leek stems (with decorative knotted bows if stems are
long enough).

2. Pour sauce onto plates. Arrange chicken slices in a line on
sauce, lay thick ends of morels between them. Place a crepe bag on
each plate, with reserved vegetable pearls laid beside bag. Garnish
with chervil sprigs (or watercress or parsley).

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

Posted by Stephen Ceideberg; October 29 1992.

MMMMM

Popularity: 2% [?]

VELVET CORN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Peanut oil
4 Green onions, minced
1/2 ts Fresh ginger root, minced
3 c Chicken stock
1 c Canned cream-style corn
1/4 ts Salt
1/4 ts White pepper
1 t Sugar
1 tb Dry sherry
1/2 ts MSG (opt)
2 tb Cornstarch and
1/8 c Stock for cornstarch paste
2 Egg whites
1 tb Cooked Smithfield (or
Hickory-smoked) ham, minced

Wash corn in stock. Drain corn, reserving stock; chop
finely and return to stock. In a cup, mix cornstarch
and cold stock to make paste.

In heavy 2-quart saucepan, heat oil until hot. Saute
green onions ginger for about 30 seconds, stirring
constantly to avoid burning. Add stock corn; stir
bring to just under boil. Add salt, pepper sugar.
Simmer 15 minutes or until ready to serve. Just before
serving, turn up heat again to a bubbly boil. Dribble
in cornstarch paste until soup acquires a waxy
translucence. It should still be thin, but not
watery. Add sherry. Now beat egg white with a fork to
a light froth. Turn off heat. Quickly swirl in egg
whites. Pour into serving bowl. Garnish with ham.
Serve.

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Popularity: 3% [?]

IPSWICH LEMON PIE (ENGLISH)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Shortcrust pastry
Grated rind and juice
-of a lemon
2 oz Butter
4 Eggs beaten

Set oven to 400/F or Mark 6. Line a 7 inch flan dish
with the pastry. Put the lemon rind and juice, butter
and sugar into a saucepan and heat gently until the
sugar has completely dissolved, stirring as little as
possible. Allow the mixture to cool completely, then
strain the beaten eggs into it and stir gently until
combined. Pour the mixture into the pastry case, and
brush the edges of the pie with milk to glaze. Cook
for 10 minutes, then reduce the oven temperature to
350/F or Mark 4 for a further 15 to 20 minutes until
the filling is set and the pastry lightly golden.
Serve hot or cold with cream.

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Popularity: 3% [?]

Oatmeal Raisin Cookies

Recipe By : Southern Living All-Time Favorite Low-Fat Recipes
Serving Size : 36 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter — softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup egg substitute — or 1 egg
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups quick-cooking oats — uncooked
1/2 cup raisins
vegetable cooking spray

Beat butter at medium speed on electric blender. Gradually add sugars,
blending well. Add egg and vanilla; mix well.

Combine flour and next 3 ingredients. Gradually add to butter mixture,
mixing well. Stir in raisins.

Drop dough by 2 teaspoonfuls on cooking sheet coated with cooking
spray.

Bake at 350°F for 10 – 12 minutes or until lightly browned. Remove to
wire racks to cool.

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Popularity: 5% [?]

Title: CHOCOLATE-PECAN CRUST
Categories: Pies
Yield: 8 servings

1 pk Chocolate wafers (8 1/2 oz)
3/4 c Pecans, finely chopped
1/2 c Butter, melted

Preheat oven to 350 F. Crumble cookies to make about 2 cupsa crumbs.
Combine with pecans and butter. Press into 9-inch pie pan and press up
sides to form high rim. Bake 10 mins. Cool

—–

Popularity: 3% [?]

MENUDO

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

– - – - – - – - – - – - – - – - – -

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% [?]

Pasta W/roasted Vegetables and Balsamic Vineg

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Pasta
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bn Scallions — cut into 1-inch
-lengths
1 Bell pepper — coarsely
-chopped
1 Zucchini — coarsely chopped
4 Tomatoes — chopped
3 Garlic cloves — chopped
3 tablespoons Balsamic vinegar
1 tablespoon Olive oil
1/2 pound Bow-tie or wheel pasta

Combinechopped scallions, bell pepper, zucchini, tomatoes, garlic, balsamic
vinegar, and olive oil in a shallow baking dish. Bake at 400 degrees for
about 30 minutes, stirring once, or until vegetables are soft.
Meanwhile, cook pasta in boiling water according to package directions.
Drain hot cooked pasta and toss with vegetables. Serve in a warmed bowl or
dish.

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Popularity: 3% [?]

Title: Plum Barbecue Sauce
Categories: Fruits Sauces Mexican
Servings: 4

1/4 c Onion; Chopped, 1 small
1/4 c Butter Or Margarine
1/4 c Chile Sauce
2 t Mustard; Dijon-style
16 1/2 oz Purple Plums; 1 cn, *
6 oz Frozen Lemonade; Thawed,1 cn

* Plums should be drained, pitted and finely chopped.
————————————————————————–

Cook onion in margarine in 2-quart saucepan stirring occasionally, until
tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling;
reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally.

Makes about 2 cups of sauce.

—————————————————————————–

Popularity: 4% [?]

CHEWIEST GRANOLA BARS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown sugar
1/2 c Light corn syrup
1/2 c Vegetable margarine
2/3 c Peanut butter
2 ts Vanilla extract
1/2 c Sunflower seed
3 c Quick oats
1/2 c Coconut, grated
1/3 c Wheat germ
1/2 c Raisins
1 c Carob chips
1 Other nuts or dried fruit

You may substitute 1-1/2 c crisped rice for 1-1/2 c of the oats. Preheat
the oven to 350 degrees F. Coat the inside of a glass 9×12 baking dish
with light vegetable oil. In a large bowl, combine the sugar, corn syrup,
vegetable margarine, peanut butter and vanilla extract, and stir well to
the consistency of a paste. Stir in remaining ingredients and work the
mixture so that several large clumps adhere together. Using your fingers,
press the mixture into the baking dish. Bake at 350 degrees for 15-20
minutes until the preparation turns golden brown. Allow to cool
completely before cutting into bars.

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Popularity: 3% [?]

Title: Macaroni Cheese with Vegetables
Categories: Main-dish, Pasta, Cheese, Vegetables
Yield: 6 servings

8 oz Pasta (bow-ties or ribbed)
1 T Unbleached Flour
3/4 c Milk
1/2 c Grated Parmesan cheese (2 oz)
1 t Basil
1/4 t Black Pepper
1 x Med sweet red pepper,chopped
2 x Scallions, sliced
3 T Margarine, divided
1/2 c Vegetable stock
1/2 c Grated Cheddar cheese (2 oz)
1 T Chopped fresh parsley
1/4 t Paprika
2 c Broccoli florets
1 c Sliced Mushrooms (3 oz)

Bring a large pot of water to boil; cook pasta until al dente.
While pasta is cooking, in med saucepan, melt 2 T of the margarine.
Remove from heat; add flour and stir until blended in. Whisk in stock
and milk, stirring over med heat until mixture comes to a boil and
thickens. Reduce heat to low. Stir in cheeses and seasonings.
Continue stirring until cheese is melted. Remove from heat and set
aside.
In a large skillet, melt remaining 1 T margarine. Add remaining
ingredients. Cook vegetables, stirring constantly, for about 5
minutes, until tender/crisp. Reduce heat to low. When noodles are
done, drain well. Toss with vegetables; stir in cheese sauce. Garnish
with scallion curls.

MMMMM

Popularity: 3% [?]