Title: Bul Kogi (Korean barbecue)
Categories: Meats Main dish L.a. times
Servings: 4

5 lb Beef short ribs 2 ea Cloves garlic, crushed
1/4 c Sesame seed, toastd/crushd 1 c Grn onions, finely
chopped
1 t Pepper 1 t Sesame oil
2 c Soy sauce 1 c Sugar
1/4 c Oil

Place short ribs in bowl. Add garlic, sesame seeds, green onions,
pepper, sesame oil, soy sauce, sugar and oil and toss to coat meat well.
Cover and let stand at room temperature 2 hours. Barbecue over coals or
run under broiler, turning and basting often with marinade until meat is
tender.
Los Angeles Times – Created by: Wailea Steak House, Hawaii

—————————————————————————–

Popularity: 2% [?]

Date: Sat, 11 Sep 93 21:25:10 EDT
From: Charles Holden Winstead

EASY CHICKPEA DISH

1 small can tomatoe sauce (one of those .25 cans made of tomatoes and water)
1 can garbonzo (ceci, chickpeas) beans
1 small container dannon nofat blended french vanilla vogurt
cumin seeds
curry

heat about a 1T cumin seeds in a pot, add tomatoe sauce and curry to taste
and simmer for a while to let the curry and cumin sink in. add the chickpeas,
and heat until hot, but do not over cook as the chickpeas should have some
texture to them. remove from heat and add about half the container of the
yogurt. serve over rice, with the remainer yogurt on the side incase it’s too
spicy. mmmmm

Popularity: 4% [?]

Oatmeal Milk

Blend 1 banana, 1 cup of cooked oatmeal, and 2 cups of water. You can
add a tsp. of vanilla if desired. Blend until smooth. Put in a
pitcher, and refrigerate. It will keep approx. the same time as milk.

Popularity: 20% [?]

Title: BAILEY’S BOUILLABAISSE (FISH STEW)
Categories: Fish, Main dish
Yield: 9 servings

1 ea Onion, large diced
2 c Celery, diced
3 ea Potatoes, small diced
3 c Boiling water
2 c Skimmed milk
1 1/2 lb Cod or flounder
2 c Broccoli, diced
2 c Cauliflower, diced
1 1/2 t Salt
1/2 t Pepper
1/2 t Marjoram
1/2 t Basil

Cook the onion, celery, and potatoes in the water for 10 minutes. Mix
a little milk with the flour to form a soupy paste and set aside. Add
the remaining ingredients and bring to a boil. Add the flour mixture,
stirring constantly. Simmer for 15 to 20 minutes.

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Popularity: 3% [?]

TURKEY GUMBO (FRANZ)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Lawrence Franz
1 Turkey carcass
2 Turkey legs or thighs
1/2 c Bacon grease
1/2 c Cooking oil
1 c Flour
8 Ribs celery, chopped
3 Large onions, chopped
1 Bell pepper, chopped
2 Cloves garlic, chopped
1/2 c Chopped parsley
1 lb Okra, sliced
1 c Smoked sausage, sliced
1/2 c Worcestershire sauce
Tabasco sauce to taste
1 cn (12 oz.) tomatoes
1 1/2 tb Salt
4 Slices bacon, cut in 1-inch
-pieces
2 Bay leaves
Cayenne to taste
1 t Brown sugar
1 tb Lemon juice
4 c Rice, cooked

Crack the turkey carcass into several pieces. Place
the turkey carcass and legs in a soup kettle with 3
quarts of water and 1 teaspoon salt. Boil for 1 hour.
Remove the carcass and legs and cool. Remove the meat
from the bones and discard the bones. Reserve the
stock and meat. In a heavy dutch oven over medium
heat, heat the grease and oil. Add the flour, stirring
constantly, and cook until dark golden brown. Add the
celery, onion, bell pepper, garlic, and parsley. Cook
for 15 to 20 minutes, stirring constantly. Add the
okra and sausage and continue cooking for 5 minutes.
Add 2 quarts of the turkey stock and 2 quarts of
water, Worcestershire sauce, Tabasco sauce, tomatoes,
salt, bacon, bay leaves, and cayenne. Simmer, covered,
for 2-1/2 to 3 hours, stirring occasionally. Add the
turkey meat and simmer for 30 minutes. Just before
serving, add the brown sugar and lemon juice. Serve
in heated gumbo bowls over rice. (wrv)

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Popularity: 3% [?]

Title: SCALLION PANCAKES #1
Categories: Chinese, Pancakes
Yield: 4 servings

2 c Flour, + about 1/4 cup for
-kneading
1 ts Sugar
2/3 c Boiling water
1/4 To 1/3 cup cold water
2 ts Sesame oil
1 ts Kosher salt
1/2 c Finely minced scallions
1/2 c Peanut oil

A dough is made, a cylinder is formed, the cylinder is
shaped into a coil, which is then flattened and fried.
The result is the most sensational fried bread you may
ever taste. It’s a favorite street snack in china.

In a large bowl, combine the 2 cups flour and the
sugar. Stir in the boiling water, and mix with
chopsticks just until water is absorbed. Gradually
stir in enough cold water so that a dough forms and
pulls away from the sides of the bowl and is no longer
sticky. Turn the dough out onto a lightly floured
surface and knead for 3-5 minutes, or until smooth and
elastic. Cover loosely with a dampened cloth and let
rest for 1 hour. Redust surface with flour and knead
dough again for several minutes, or until smooth.
Divide dough into 4 equal pieces, and cover with
dampened cloth. Using a floured rolling pin, roll one
piece of dough into a 6-7 inch round. Lightly brush
with sesame oil. Evenly scatter some salt and
scallions on the round, then roll up into a tight
cylinder. Coil cylinder around itself into a spiral,
and pinch the end under into the dough. Repeat with
the remaining dough pieces. Cover coils with a
dampened cloth and let rest 15-20 minutes. Using a
floured rolling pin, roll the coiled dough on a
floured surface into 6-7 inch rounds. heat the peanut
oil in a wok or heavy skillet over medium high heat to
375F. Carefully add a pancake and fry 1-2 minutes per
side, or until golden. As each pancake fries, press
the center lightly with a metal spatula to insure that
it is cooked. Remove to a plate lined with paper
towels to drain. Repeat with remaining pancakes. Cut
each pancake into 6-8 wedges. Serve immediately.
Serves 4-6 as part of a multi-course meal.

Origin: Cookbook Digest, Mar/April 93 Shared by:
Sharon Stevens.

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Popularity: 6% [?]

Title: MARY NELL RECK’S GALVESTON RUB
Categories: Marinades, Bar-b-q
Yield: 1 servings

——————-FOR POULTRY AND PORK——————-
6 Garlic cloves; crushed
1 tb Cayenne pepper
2 tb Paprika
1 tb Lemon juice

Combine all ingredients in a bowl. Mash until smooth.
Makes about 1/3 cup.

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Popularity: 3% [?]

KWITIAOW PAD THAI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Peanut or corn oil
1 oz Raw prawns, shelled
4 oz Firm bean curd (tofu) — diced
3 tb Preserved sweet white radish
— chopped
3 tb Sliced shallots
4 Eggs
11 oz Rice or cellophane noodles
– (sen kel or woon sen),
– soaked in cold water
– for 7-10 minutes, if dried
1/4 c Chicken stock
3 tb Dried shrimps, chopped
1/3 c Unsalted peanuts, chopped
4 Spring onions — sliced
15 oz Bean sprouts
—–SAUCE—–
1 c Water
1/2 c Tamarind juice
1/3 c Palm sugar
1 tb White soya sauce

Mix all the sauce ingredients together in a pan and boil until reduced to
about 2/3 cup. Set aside to cool.

Heat the oil in a wok or pan until very hot, then add the prawns and bean
curd and stir-fry lightly for 1 minute. Add the preserved radish and
shallot, fry for 1 minute, and break in the eggs. Stir-fry for a minute,
then add the noodles and chicken stock. When the noodles are soft (about 2
minutes), add the dried shrimps, peanuts, spring onions and bean sprouts.
Add the sauce, fry for a couple of minutes and serve.

Serve accompanied by chopped peanuts, chopped dry chillies, sugar, lime
wedges, spring onions, and fresh bean sprouts, all in small containers.

From: stigle@cs.unca.edu (Sue Stigleman)

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Popularity: 4% [?]

Title: PUMPKIN CHEESECAKE WITH MAPLE/BOURBON SAUCE
Categories: Cheesecakes, Sauces
Yield: 6 servings

1 1/2 c Fine gingersnap crumbs
-(about 1/2 lb. gingersnaps)
3/4 c Chopped pecans or walnuts
6 tb Unsalted butter, melted
1/2 lb Cream cheese, at room
-temperature
1/2 c Sugar
1/2 c Lightly packed brown sugar
1 ts Cinnamon
3/4 ts Ginger
1/2 ts Ground cloves
1/2 ts Freshly grated nutmeg
1 c Unsweetened pumpkin puree,
-fresh or canned (not
-pumpkin pie
Filling)
5 Lg. Eggs
1/2 c Heavy Cream

Here’s a cheesecake recipe I intend to try for
Thanksgiving dinner. I found it in the 10/21/91 issue
of New York Magazine and thought I’d share it with all
of you.

PUMPKIN CHEESECAKE WITH MAPLE/BOURBON SAUCE

MAPLE – BOURBON SAUCE (recipe below)

Crust: Lightly butter a 10×2 inch round cake pan.
Combine gingersnap crumbs, nut, and butter in a bowl,
and mix well. Press mixture firmly into prepared pan,
and refrigerate for at least 30 minutes.

Preheat oven to 350 degrees.

Make Filling: In a bowl, beat cream cheese until
smooth. Add sugars and spices, beat until light in
texture, 3-4 min. Add pumpkin puree and mix until just
blended. Stir in eggs one at a time, scraping sides of
bowl after each addition. Stir in cream.

Pour batter into crust, and put cake pan in a roasting
pan. Add hot water to roasting pan halfway up sides of
cake pan. Bake in center of oven until cheesecake is
firm to touch and slightly puffed, about 50 minutes.

Let cheesecake cool on a wire rack for about 45
minutes. Cover, and refrigerate for at least 4 hours.
When cheesecake is completely chilled, lower pan into
a hotwater bath for 2-3 min. to loosen the crust.
Invert a large, flat plate on top of cheesecake;
invert pan, and remove. Put a second plate on bottom
of cheesecake, and turn it right side up. Cut with a
hot knife, and serve with maple/bourbon sauce.

Cheesecake will keep for 4-5 days in refrigerator and
2 weeks in the freezer.

MAPLE-BOURBON SAUCE 1/4 C. Maple Syrup 3 Tb. Bourbon 1
C. Light Cream 1/4 Vanilla Bean, split lengthwise 3
Lg. Egg Yolks 1/4 C. Sugar 3/4 tsp. Cornstarch 1/3 C.
Heavy Cream Whipped

Combine maple syrup and bourbon in a saucepan. Over
medium heat, bring to a boil, and cook until reduced
by 1/3, about 10 minutes; set aside to cool.

Put light cream and vanilla bean in a large saucepan,
and bring to a boil. Immediately remove from heat, and
let bean infuse cream for about 10 minutes. Remove
bean, and scrape pulp into cream.

Whisk together egg yolks, sugar and cornstarch. Stir
in 1/2 C. cream and return mixture to saucepan with
rest of cream. Stirring continuously, cook over low
heat until thickened enough to coat back of a wooden
spoon, 5-8 minutes.

Add reduced maple syrup and bourbon, and strain
through a fine sieve into a bowl set in ice. Stire
until completely chilled, then fold in whipped cream.

—–

Popularity: 3% [?]

Title: Shrimp Dip #2
Categories: Appetizers
Yield: 6 servings

1 lg Sour cream (16 ounces)
1 cn Broken deveined shrimp
1/2 sm Onion, minced
1 T Lemon juice
1/4 t Black pepper

Drain the shrimp but do not rinse and place in a bowl. Mash shrimp
with a fork. Add the sour cream, onion, lemon juice, and pepper.
Chill 2 hours and serve with really good potato chips (Lay’s).

MMMMM

Popularity: 5% [?]