Turkey Tortilla Soup

Recipe By : Zorba Paster On Your Health (#40-96) http://www.wpr.org
Serving Size : 4 Preparation Time :0:00
Categories : Zorba Paster

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Oz. Turkey breast –cut in 1-inch cubes
1 Tbsp. Olive oil
2 Large Onions
1 Can Diced green chilies (4-oz.) –drained
1 Tsp. Chili powder
1 Tsp. Cumin, ground
1 Large Garlic clove, minced
1/2 Tsp. Oregano, dried and crumbled
1/4 tsp. Cayenne pepper
6 Cups Chicken stock or broth
16 Oz Plum tomatoes, diced coarsely
(juices reserved)
1 Cup Frozen corn kernels –thawed
1/2 Cup Cilantro, freshly chopped
1/3 Cup Parsley
Salt Pepper
Baked tortilla chips

In large saucepan, heat oil over medium-high heat. Sauté onion until
translucent. Add in chilies, chili powder, cumin, garlic, oregano, and
cayenne pepper and stir for 1 minute. Add stock, tomato and tomato juices,
bringing mixture to a near boil. Add turkey and simmer for 3 to 5 minutes,
until turkey is cooked through. Mix in corn and cilantro, simmer 1 minute.
Salt and pepper to taste.

Serve with chips (borken in large pieces) sprinkled liberally over soup.

Nutritional Analysis
Calories 17% ( 333 cal) Vitamin D 0% ( 0 IU )
Protein 78% ( 40 g ) Thiamine 12% (0.17 mg )
Carbohydrate 7% ( 26 g ) Riboflavin 21% (0.36 mg )
Total Fat 11% ( 8.6 g ) Niacin 75% ( 15 mg )
Saturated Fat 7% (1.86 g ) Vitamin B6 38% (0.76 mg )
Mono-Unsaturated 18% ( 4.4 g ) Folate 13% ( 53 mcg)
Poly-Unsaturated 6% ( 1.6 g ) Sodium 100% (2204 mg )
Cholesterol 28% ( 56 mg ) Calcium 9% ( 86 mg )
Dietary Fiber 15% ( 4.3 g ) Magnesium 16% ( 65 mg )
Caffeine 0% ( 0 mg ) Potassium 71% (1337 mg )
Vitamin A 10% ( 103 RE ) Iron 22% ( 3.9 mg )
Vitamin C 51% (30.6 mg ) Zinc 15% ( 2.3 mg )

Calories from: Protein: 47%; Carbohydrate: 31%; Fat: 23%.

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Popularity: 4% [?]

Bulgur Pilaf with Currants and Pine Nuts

Recipe By :CHEF DU JOUR PATSY JAMIESON SHOW #DJ9291
Serving Size : Preparation Time :
Categories :New Text Import CDJ

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon olive oil
1 small onion, — finely chopped
1 cup medium or coarse bulgur
2 cups defatted reducedsodium chicken broth, — heated
1/4 cup currants
2 tablespoons pine nuts, — toasted
Salt to taste

Preheat oven to 350 degrees. In a heavy, ovenproof 2 1/2 or 3quart saucepan,
heat oil over moderate heat. Add onions and sautJ, stirring, until soft but
not brown, 2 to 4 minutes. Add bulgur and sautJ 1 minute, stirring constantly,
until the grains are coated with oil.

Add chicken broth and currants and bring to a boil, stirring. Cover and bake
in the oven for 40 to 45 minutes, or until all the liquid has been absorbed
and the bulgur is tender. Do not stir during this time.

Fluff the pilaf by tossing it briefly with two forks. Stir in pine nuts.
Taste, adding salt if necessary.

Yield: 4 serving

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Popularity: 11% [?]

Title: Sesame Prawn Triangles
Categories: Dim sum, Snacks, Chinese
Yield: 16 Snacks

4 Meadium-thick slices
-White bread
1 oz Pork fat
1 lb Peeled cooked
-prawns
2 tb Chopped parsley
2 Spring onions, chopped
5 ts Cornflour
Salt and pepper
1/2 ts Sugar
A few drops of sesame oil
4 oz Sesame seeds
Oil for deep frying
A few whole cooked
-prawns to garnish

The bread slices should be dry. If they are not, then put them under
a low grill to become crisp without browning.Blanch the pork fat in
boiling water, then drain it thoroughly and chop the fat finely.
Roughly chop, then mash the prawns in a basin. Add the pork fat,
parsley and spring onions, then mix in the cornflour, seasoning,
sugar and sesame oil. Make sure that all the ingredients are
thoroughly combined. Spread the prawn mixture on to the bread in a
thick, even layer, moulding it with your fingers. Press the sesame
seeds on to the prawn mixture to make an even coating. Heat the oil
for deep frying to 190 c 375 F. Add the sesame-coated slices a few at
a time, and fry them until they are golden brown. Drain on absorbent
kitchen paper. Cut the slices into small neat triangles, then serve
them hot. Garnish with a few whole cooked prawns if you like.

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Popularity: 4% [?]

*SUE’S SWEET BUTTERNUT SQUASH SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetarian
Sks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Butternut squash
1 md Onion
3 md Apples
1 c Chopped carrot
5 c Broth
1/4 c Brown sugar
1 t White sugar
1 t Cinnamon
1 c Skim milk
2 ts Cornstarch

Place the whole squash in the microwave for 8 minutes
to make peeling and cutting easier.

Peel and cut squash in cubes. Place all ingredients
(except milk and cornstarch) in a soup pot and cook
for 45 minutes or longer. Before serving stir in milk
and cornstarch. Correct seasonings.

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Popularity: 9% [?]

Title: Borekas Stuffed with Cheese and Spinach
Categories: Breads, Cheese, Jewish
Yield: 12 servings

2 c Flour
5 tb Oil
Juice of 1 lemon
1 3/4 c Water
Salt
1 c Margerine
Cheese Stuffing:
2 Potatos–boiled and peeled
1 Egg
1/2 lb Cheddar cheese
1 tb Margerine
SPINACH STUFFING:
1 lb Spinach
2 Cloves garlic
2 tb Butter
Lemon juice to taste
Salt and pepper to taste
1 Egg–beaten
5 oz Sesame seeds

Dough:

Prepare dough by mixing flour, oil, lemon juice, water and salt.
Sprinkle a handful of flour on a board and roll out the dough. Spread
the margerine over the dough. Fold dough into thirds. Refrigerate for
half hour, and then roll dough out again. Fold in thirds and return
to refrigerator. Repeat rolling, folding, and refigerating 1 more
time, then roll dough out into a large thin rectangle.

For cheese stuffing, mash the potatos and the egg. grated cheese and
margerine. Mix well. For Spinach Stuffing, cook the spinach in the
water that clings to its leaves after washing, then drain and chop.
Saute the garlic in the butter, then chop fine and add to spinach.
Add lemon juice, salt and pepper and mix well.

To ASSEMBLE: Cut the dough into 3-inch sqaures. Place 1 tsp cheese or
spinach stuffing (or 1/2 tsp of each) on each square, fold dou spinach
stuffing (or 1/2 tsp of each) on each square, fold dough in
half to form a triangle, and pinch edges to seal well. Brush each
filled square with the beaten egg and sprinkle with the sesame seeds.
Bake in a preheated 350 F. (moderate) oven until
golden–approximately 30 minutes. Makes 12 pastries.

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Popularity: 4% [?]

Title: ARNAVUT CIGERI (LAMB’S LIVER WITH RED PEPPERS
Categories: Middle east, Turkish, Side dish, Offal, Publication
Yield: 4 servings

2 sm Onion; peeled, sliced 1/8
;inch thick and separated
;into rings
1 tb Salt
1/4 ts Salt
1/4 c Parsley; finely chopped and
;preferably flat leaf
1/4 ts Hot red pepper; crushed
1 lb Lamb’s liver; trimmed and
;cut into 1/2 inch cubes, or
;1 lb. calf’s liver, trimmed
;and cubed
1/4 c Raki; or ouzo or pernod or
;any other anise flavored
;aperitif
1/4 c Flour
3/4 c Olive oil
Black pepper; freshly ground
2 Red Peppers, long; Italian
;type, cut in half, deribbed
;seeded, and cut lengthwise
;into 1/8 inch wide strips

Place the onion rings in a sieve or colander,
sprinkle with 1 tablespoon of the salt, and turn them
about with a spoon to coat them evenly. Let them rest
at room temperature for 30 minutes, then rinse under
warm running water and squeeze them gently but
completely dry. In a large bowl, toss the onions,
parsley and red pepper together until well mixed. Set
aside.
Drop the liver into a bowl, pour in the raki and
stir together for a few seconds. Then pour off the
raki. Toss the liver and flour together in another
bowl, place the liver in a sieve and shake through all
the excess flour. In a heavy 10 to 12 inch skillet,
heat the oil over high heat until a light haze forms
above it. Add the liver and stir it about in the hot
oil for 1 or 2 minutes, or until the cubes are lightly
browned. Stir in the remaining 1/4 teaspoon of salt
and a few grindings of pepper. With a slotted spoon,
transfer the liver to paper towels to drain.
Mound the liver in the center of a heated platter,
arrange the onion-ring mixture and red pepper strips
around it and serve at once.

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Popularity: 12% [?]

Title: CHOCOLATE CRISPS
Categories: Cookies
Yield: 48 servings

1/4 c Unsalted butter; softened
1/2 c Powdered sugar; sifted
1 ts Vanilla extract
3 Egg whites; beaten
1/2 c All-purpose flour; sifted
2 tb Unsalted butter; melted

———————————TO FINISH———————————
4 oz Semisweet chocolate; chopped
1/3 c Finely shredded coconut

Preheat oven to 425 F (220 C). Grease several baking sheets with butter.
In a medium-size bowl beat 1/4 cup butter with powdered sugar until
creamy; beat in vanilla. Gradually beat in egg whites. Fold in flour,
then 2 tablespoons melted (cooled) butter. Drop small teaspoonfuls of
mixture onto prepared baking sheets, spacing well apart; flatten each
teaspoonful slightly. Bake about 8 minutes or until lightly browned
around edges. Using a spatula, immediately remove cookies from baking
sheet to a wire rack; cool. Melt chocolate in a small bowl placed over a
pan of hot, but not boiling water. When cookies are cool, spread each one
with a thin layer of melted chocolate; allow chocolate to set slightly
then sprinkle with coconut. Place in a cool place until chocolate sets
completely.

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Popularity: 10% [?]

Title: POTATO AND ONION TART
Categories: Meatless, Personal, Vegetables
Yield: 2 servings

MMMMM—————————PASTRY——————————–
92 1/2 g Butter
1/2 tb Iced water
1/2 tb Lemon juice
1 c Wholemeal plain flour

MMMMM————————–FILLING——————————-
1/2 tb Olive oil
2 l Brown onions
1 l Tomatoes
1/2 ts Brown sugar
1/2 ts Malt vinegar
1/2 tb Olive oil (extra)
3 ts Paprika

Preparation: thinly slice the onions, peel and chop the tomatoes,
: peel and thinly slice the potatoes

Time: 30 minutes preparation, 1 hour chilling, 25 minutes cooking
time. Place the butter, iced water and lemon juice into a large bowl.
Add 1/4 of the flour and mix to form a paste using a fork. Add the
remaining flour and mix to form a smooth dough. Wrap in plastic wrap
and put in the fridge for one hour.

To prepare the filling heat the oil in a large pan. Add the onions and
cook, stirring over a low heat until they are a golden brown. Add the
tomatoes, sugar and vinegar. Stir to combine. Simmer, uncovered, until
thickened.

Heat the extra oil in a large, shallow pan. Add the potatoes in a
single layer. Cook, turning once, until the potatoes are golden brown.

Roll out the pastry between two sheets of greaseproof paper to fit a
23cm fluted flan tin. Line the tin with the pastry and bake for 25-30
minutes or until crisp and golden brown.

Spread the onion filling over the base of the cooked pastry. Arrange
the potatoes on top of the onion. Spread over the sour cream and
sprinkle with paprika. Bake in a hot over (200C) for 8 minutes or
until the top is golden brown. Serve hot or at room temperature.

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Popularity: 3% [?]

Title: STIR-FRIED SCALLOPS IN A BASKET
Categories: Chinese, Seafood
Yield: 4 servings

12 Fresh scallops (or prawns,
Chicken breast, or fish
-balls)
12 sl Giant bamboo shoot
12 sl Carrot
12 Fresh snow peas or thinly
-sliced broccoli
2 c Shredded lettuce
2 md Potatoes
1/2 ts Salt
4 c Oil for deep frying
3 sl Fresh ginger
1 Clove garlic, crushed
2 tb Peanut oil
1 pn Salt
2/3 c Chicken stock
2 tb Gin
1/2 ts Sugar
1/4 ts White pepper
2 ts Thin soy sauce
Cornstarch paste

Contrasting texture, color and appearance are
hallmarks of this im- pressive banquet dish.

Preparation: Slice bamboo shoot across grain into 2″
triangles. Peel slice carrots on bias. Remove
strings from peas wash. If substi- tuting broccoli,
use peeled stems only; slice thinly on bias. Shred
lettuce; arrange like nest on round 10″ serving plate.

Making Potato Basket: Peel, then coarsely shred
potatoes. Or, slice potatoes into thin matchsticks.
Rinse potatoes in cold water twice; soak them 30
minutes in cold salted water; rinse drain. Slowly
heat deep-frying oil in wok to medium hot; test potato
slice: it should brown in 30 seconds. Dust potatoes
with cornstarch so they will stick together when
fried. Arrange them in a cross-hatch pattern on
Chinese wire strainer or other suitable strainer to
form deep basket. Press them in position with another
strainer. If you use bowl for pressing, heat it
first, because you don’t want to cool frying oil.
Immerse in oil deep-fry until potatoes begin to
brown. Remove from oil; take away top strainer only;
drain; reserve.

When ready to serve, heat oil to very hot, but not
smoking; deep-fry potatoes in strainer again until
they are brown crisp. Place basket in nest of
lettuce.

Blanching: Dip scallops in hot but not boiling water;
remove in 15 seconds when scallops are warmed: don`t
allow them to cook.

Stir-frying: As you heat wok to medium hot, stir-fry
ginger slices garlic to flavor wok; remove when they
start to brown; discard. When wok is hot, add peanut
oil salt; stir. Add bamboo shoots carrots;
stir-fry 1 minute. Add stock. When stock boils, add
scallops, snow peas, sugar, white pepper, gin soy
sauce. Stir 1 minute. Add cornstarch paste to
thicken. Transfer to potato basket. Serve.

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Popularity: 5% [?]

Title: Delmonico Sauce
Categories: Sauces
Servings: 4

1/2 c French Dressing; Plain
1 ts Tomato Catsup
1 ts Worcestershire Sauce
1/4 ts Green Peppers;Finely Chopped
1 ea Egg; Large, Hard Boiled, *

* Finely chop the hard boiled egg or rub it through a fine sieve.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Mix all the ingredients and serve on freshly cooked broccoli or green
beans, or use as a superb salad dressing on very fresh crisp greens.

NOTE: This sauce was created by Oscar of The Waldorf Hotel many years ago
and is now a classic.

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Popularity: 14% [?]