Chicken Wings Gumbo Style

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 1/2 lb Chicken wings

3 Bacon slices,coarsly chopped

2/3 c Green bell pepper,chopped

2/3 c Celery,chopped

1 lb Ground beef

1 cn Tomatoes,broken up (28oz)

3/4 c Chicken broth

3/4 ts Salt

1 ts Thyme

1/2 ts Allspice,ground

1/8 ts Cayenne pepper

1/8 ts Black pepper

2/3 c Lima beans

2/3 c Corn kernels

Steamed rice

1. Remove and discard wing tips; reserve remaining wings.

2. In large skillet, cook bacon until browned; remove with slotted spoon

and reserve.

3. Add chicken wings; brown on all sides and remove with slotted spoon.

4. Add bell pepper and celery; saute until crisp-tender, about 3 minutes.

5. Add beef; cook, stirring to crumble, until browned.

6. Drain off fat; add tomatoes, chicken broth, thyme, allspice, cayenne and

black peppers and chicken.

7. Simmer, covered, until chicken is almost tender, about 15 minutes.

8. Add lima beans and corn; cimmer, covered, until chicken and vegetables

are tender, about 5 minutes.

9. Sprinkle with bacon and serve over steamed rice.

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Popularity: 8% [?]

Title: PEKING NOODLES
Categories: Loo, Chinese, Pasta, Beef
Yield: 1 batch

1 lb Ground beef
3 cl Garlic, minced
2 tb Rice wine
2 tb Fish sauce (nam pla)
2 Scallions, minced
3 tb Hoisin sauce
3 tb Brown bean paste
1 tb Cornstarch
2 tb Water
12 oz Chinese egg noodles
8 oz Bean sprouts
4 Scallions, minced

Brown ground beef in its own fat (or use a little oil)
along with the garlic. When it’s gone gray, add rice
wine, fish sauce, and scallions. Cook a minute, then
add hoisin, bean paste, and cornstarch mixed with
water. Cook a minute or two until cornstarch has
thickened and set aside.

Meanwhile, cook and drain the noodles as you would any
other noodles.

Mound the noodles on a platter and arrange the bean
sprouts over the top. Pour the hot (or warm, at least)
meat sauce over and strew with scallions. Serve hot or
cool.

From: Michael Loo

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Popularity: 7% [?]

FLAVOURED OIL FOR STIR FRYING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Spices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Vegetable Oil
2 tb Gingerroot, chopped, fresh
2 tb Red Pepper Flakes
5 Garlic Cloves, fresh, sliced

Heat gently for 5 minutes. Cool; transfer to a glass
jar. Cover and refrigerate, do not store at room
temperature. Use the oil for stir-frying.

From The Fresh Garlic Association in Sausalito,
California. From The Gazette, 91/10/09. Posted by
James Lor.

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Popularity: 6% [?]

AFRICAN SQUASH AND YAMS (FUTARI)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables African

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion — chopped
2 tb Oil
1 lb Hubbard squash — pared
–and cut into 1-inch pieces
2 md Yams or sweet potatoes
–pared cut into 1″ pieces
1 c Coconut Milk
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground cloves

Cook and stir onion in oil in 10-inch skillet over medium heat until
tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover
and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until
vegetables are tender, about 5 minutes longer.

Makes 6 to 8 servings

BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES

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Popularity: 3% [?]

Title: Sweet and Spicy Couscous Salad
Categories: Salads, Main dish, Grains, Vegetarian, Vegan
Yield: 4 servings

1/2 c Currants
1/4 c Fresh-squeezed orange juice
1/4 c Fresh-squeezed lemon juice
1/3 c Canola or safflower oil
1/4 ts Ground cinnamon
1/2 ts Fine sea salt
1/8 ts Cayenne pepper
3 c Water
1 tb Canola or safflower oil
1 1/2 c Couscous
— preferably whole wheat
1 md Carrot; finely chopped
1 c Sliced green beans
-OR- yellow wax beans
— (cut into 1/4″ pieces)
1 md Red bell pepper
— seeded and finely chopped
1/2 sm Red onion; finley chopped
1/4 c Finely chopped fresh mint
-OR- parsley

MMMMM————————–OPTIONAL——————————-
1/2 c Tamari-roasted almonds
— coarsley chopped

Put the currants, orange juice, lemon juice, 1/3 cup oil, cinnamon,
salt, and cayenne in a jar. Cover with the lid and shake until the
ingredients are well mixed.

In a medium saucepan, bring the water and 1 tablespoon oil to a boil.
Stir in the couscous. Immediately remove from the heat, cover, and
let stand until the water is absorbed, about 6 minutes. Transfer the
couscous to a large bowl, and fluff with a fork. Cool completely.

Put 1 inch of water in a large saucepan with a steamer basket, cover
with the lid, and bring to a gentle boil. Put the carrot, green
beans, and bell pepper in the steamer basket, cover with the steamer
(lid? -K.M.), and steam until the vegetables are a bright color,
about 3 minutes. Remove the steamed vegetables from the basket; they
should still have a crunch. Rinse under cold water, drain, and cool
completely.

Stir the steamed vegetables, onion, and mint into the couscous. Shake
the Spicy Currant Dressing and pour it over the salad. Stir until
well coated. Refrigerate for at least 30 minutes to allow the flavors
to blend. Sprinkle the toasted almonds over the top just before
serving and serve chilled. (If the salad is prepared more than a few
hours ahead, adjust the seasonings before serving.)

Source: May All Be Fed – by John Robbins, with recipes by Jia Patton
and Friends

Typed for you by Karen Mintzias

MMMMM

Popularity: 6% [?]

Title: Glazed Almond Cookies
Categories: New, Text, Import
Yield: 4 servings

1/2 c salted butter, — room
: temperature
3/4 c sugar
1 lg egg
1 ts almond extract
1/4 c ground pecans
1 c sliced almonds
1 c all-purpose flour
1/4 c heavy cream
1 ts almond liqueur
1 c semisweet chocolate chips
2 ts dark corn syrup

Preheat oven to 350. In medium mixing bowl, blend
butter and sugar with electric mixer. Add egg and
almond extract. Beat until light and fluffy. Add
ground pecans and flour and blend at low speed. Form
dough into 2-inch balls. Roll in sliced almonds and
coat each well. Place balls on ungreased cookie
sheets, 2 inches apart. Bake 15 minutes or until
cookies are slightly golden brown. Transfer quickly to
smooth, flat surface to cool.

Glaze: Scald cream in saucepan and remove from heat.
Stir in chocolate chips, liqueur, and corn syrup and
cover. Let stand for 15 minutes. Whisk glaze until
smooth, being careful not to stir too vigorously.
Drizzle patterns on cooled cookies. Dip some cookies
halfway into chocolate. Chill cookies on waxed paper
until chocolate has set. If you don’t want to use
alcohol in this recipe, substitute with almond extract.

Recipe By :THE DESSERT SHOW SHOW #DS3065

Date: Tue, 29
Oct 1996 22:59:57 -0500

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Popularity: 5% [?]

Title: HARVEST BROTH – CAWL CYNHAEAF
Categories: Soups/stews, Ethnic
Yield: 1 servings

1 kg Welsh neck of lamb
200 g Peas
200 g Broad beans
1 md Carrot
1 Onion
1 sm Turnip
1 sm Cauliflower
5 Sprigs of parsley
1 1/2 l Water
Salt and pepper

Remove as much fat as possible from the meat. Place
the meat in a large saucepan and cover with the water.
Bring to the boil and skim any fat from the surface of
the liquid. Shell the peas and beans. Peel and dice
the carrot, onion and turnip. Add the vegetables,
except the cauliflower, to the meat. Season. Cover the
saucepan and simmer slowly for 3 hours. 30 minutes
before serving the broth, cut the cauliflower into
sprigs and add to the saucepan. Serve hot decorated
with sprigs of parsley.

From:Country Cookery – Recipes from Wales by Sian
Llewellyn.

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Popularity: 3% [?]

Confetti Popcorn Balls

Recipe By : The Pillsbury Family Christmas Cookbook
Serving Size : 8 Preparation Time :0:15
Categories : Candy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c popcorn, air-popped
1/2 c candy coated pieces
1/3 c unsalted peanuts
2 tbsps margarine — melted
3 c miniature marshmallows — melted

In a prepared mixing bowl, combine popcorn, candy coated pieces, and
peanuts. Place margarine and marshmallows in a 4-cup microwave-safe
measuring cup. Microwave on high for 2 minutes or until melted and smooth,
stirring once halfway through cooking. Pour over popcorn mixture; stir
quickly to coat. With buttered hands, quickly shape mixture into balls.
Place on waxed paper. Let stand at room temperature 1 hour.

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Per serving: 205 Calories; 9g Fat (39% calories from fat); 3g Protein; 29g
Carbohydrate; 2mg Cholesterol; 57mg Sodium

Nutr. Assoc. : 0 4072 0 0 0

Popularity: 14% [?]

OKTAPODI KRASATO (OCTOPUS IN RED WINE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 lb Young octopus
8 tb Olive oil
12 oz Shallots
1/2 c Red wine
6 tb Red wine vinegar
8 oz Canned tomatoes
-roughly chopped
2 tb Tomato puree
4 Bay leaves
2 ts Dried oregano
Black pepper
2 tb Parsley — chopped

First clean the octopus. Pull off the tentacles,
remove and discard the intestines and the ink sac, the
eyes and the beak. Skin the octopus and wash and
scrub it thoroughly to remove any traces of sand. Cut
it into 1 1/2 to 2 inch pieces and put it into a
saucepan over medium heat to release the liquid. Stir
the octopus until this liquid has evaporated.

Pour on the oil and stir the octopus to seal it on all
sides. Add the whole onions and cook them, stirring
once or twice, until they colour slightly.

Add the wine, the vinegar, tomatoes, tomato puree, bay
leaves, oregano and several grindings of pepper. Stir
well, cover the pan and simmer very gently for 60 to
75 minutes, checking from time to time that the sauce
has not dried out. If it does – and this would only
happen if the heat were too high – add a little more
wine or water. The octopus is cooked when it can be
easily pierced with a skewer.

The sauce should be thick, like a runny paste. If any
of the liquid separates, remove the lid from the pan,
slightly increase the heat and stir until some of the
liquid evaporates and the sauce thickens. Discard the
bay leaves and stir in the parsley. Taste the sauce
and adjust the seasoning if necessary.

Serve, if you like, with rice and a salad. A Greek
essential is country bread to mop up the sauce.

A Taste Of The Greek Islands by Pamela Westland

found on rec.food.recipes Stephanie da Silva
(arielle@taronga.com), moderator

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Popularity: 17% [?]

Killer Pancakes

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast/Brunch Fruit
Healthwise Pancakes/Waffles
Recipes From Mysteries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 egg whites
16 ounce can juice-packed fruit cocktail — drain/reserve juice
maple syrup — OR
chopped fresh strawberries — macerated with
a little sugar

Preheat the oven to 350°. Spray 2 nonstick cookie sheets with vegetable oil
and set aside.
Sift dry ingredients together and set aside. Beat the egg whites until
frothy. Beat in the juice. Gradually add the dry mixture, stirring until
well blended. Fold in the fruit cocktail.
Using a 2 Tbsp. measure*, scoop dollops of pancake batter onto the sprayed
pans, leaving a least 2″ between pancakes. Bake for 10-15 minutes or until
puffed and golden. Serve hot with maple syrup fresh strawberries, peaches or
other fruit.
*2 Tbsp. measure = coffee scoop.

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NOTES : MC formatting and posted by bobbi744@sojourn.com

Popularity: 9% [?]