Title: SAUTEED MIXED VEGETABLES IN TARO NEST
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 servings

——————-TARO BASKET (OPTIONAL——————-
40 g Taro
1 tb Salt
1 tb Cornstarch
Cooking oil for deep-frying

——————–SAUTEED VEGETABLES——————–
95 g Thinly sliced lotus root
-(one section)
40 g Sliced water chestnut
-(approximately 1/3 cup)
40 g Soaked dried black Chinese
-mushrooms (approximately 5
-pieces)
40 g Soaked black fungi
-(approximately 12 pieces)
40 g Snow peas (approximately 15
-pieces)
40 g Celery
1 tb Chinese celery (optional)
40 g Carrot (a few slices)

—————————SAUCE—————————
4 tb Water
1 tb Cornstarch
1/2 ts Salt
1/2 ts Sugar

————————–GARNISH————————–
4 Soaked dried black Chinese
-mushrooms
3 Tomatoes
6 Baby corn (approximately 80
-g)
6 Mustard green stems
-(approximately 115 g)
12 Soaked dried bamboo fungi
-(approximately 150 g)

———————GARNISH SEASONING———————
1 tb Oil
2 ts Salt
1 ts Sugar
4 c Stock (or water)

————————-SEASONING————————-
8 tb Oil
2 ts Salt
1 ts Sugar
4 c Stock (or water)

* (Equipment needed: two small metal strainers) **
(Any combination of vegetables can be used, according
to the season and the cook’s preference)

Here’s another fussy one. The taro basket is
gorgeous, the garnishes meticulously laid out
surrounding it. Very nice, time consuming
presentation. No taro? No problem. Grate a potato
and make a deep fried potato basket. I won’t tell…

Chinese Cuisine Practical Class Platinum Award -
Vegetable SAUTEED MIXED VEGETABLES IN TARO NEST (12
servings)

Chef: Lam Sing-lun (Hotel Furama Inter-Continental)
“Fragrant Surroundings Pond” conveys images of rural
peace and petite elegance, both enhanced further by
the rhyming sounds of the Chinese characters. A
traditional dish, sauteed mixed vegetables, is
presented innovatively.

1. For taro nest , cut taro length ways into thin (3
mm) slices. Cut two-thirds of slices into thins strips
(for edge of basket). Cut remaining one-third into
strips 1.5 cms wide (for base of basket). Marinate
with salt for 1 hour. Then rinse under cold running
water for 3 hours. Drain and mix with cornstarch.
Form woven basket on inside of one mold. Lay second
mold on top. Deep-fry mould-framed taro over low
flame. 2. Slice each mushroom into four. Halve each
fungus. Remove snow pea strings. Cut celery
diagonally. Cut carrot into patterned pieces. 3. Mix
sauce ingredients well. 4. For garnish (optional):
Slice black mushrooms. Peel tomatoes, remove seeds and
cut each into 4 slices. Cut baby corns and mustard
green stems in half. Drain black fungi. To cook 1.
Bring garnish seasoning ingredients to the boil, add
mustard green stems and black mushrooms for 1 minute.
Add remaining garnish ingredients and bring to the
boil again for another minute. Drain and trim. 2.
Bring seasoning ingredients to the boil, add all
“sauteed vegetables” ingredients except snow peas and
cook for 1 minute. Remove vegetables. 3. Blanch snow
peas in boiling oil for 1 minute, and remove when
crisp. Pour excess oil out of wok. 4. Add sauce and
all “sauteed vegetables”. Saute for 1 minute. To
present 1. Place taro basket in middle of serving
dish. Arrange trimmed vegetable garnish strips around
basket (see photograph). 2. Place sauteed vegetables
in basket.

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

Posted by Stephen Ceideberg; October 27 1992.

—–

Popularity: 5% [?]

Title: Rice Cups with Guacamole and Salsa
Categories: Appetizers, Vegetarian, Ovo-lacto
Yield: 36 portions

3 c Hot cooked rice
2 oz Cheddar cheese, shredded
1/4 c Shredded Parmesan cheese
1 ts Ground cumin
1/4 ts Ground red pepper
1 ts Salt; divided
Vegetable cooking spray
2 Ripe avocados
2 tb Lime juice
1/4 c Finely minced cilantro
1/4 c Finely minced onion
1/4 c Prepared salsa
1/4 c Dairy sour cream
Cilantro leaves

Combine rice, cheese, cumin, ground red pepper, and 1/2 teaspoon salt.
Press firmly and evenly into mini-muffin tins coated with cooking spray
and bake at 350 degrees 15 minutes. Remove from pans and cool to room
temperature. Mash avocados with fork in medium bowl. Sprinkle with lime
juice. Add cilantro, onion, salsa, sour cream, and remaining salt; blend
well. Fill each rice cup with guacamole and top with sprig of fresh
cilantro.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Popularity: 4% [?]

Title: B-B-Q meatballs and Smokies (Great)
Categories: Marie, Appetizers, Christmas
Yield: 10 servings

1 1/2 lb Hamburger
5 sl Bread
1/2 c Water
2 ts Chives
1 tb Salt
Pepper to taste
1/4 ts Celery salt
1 ts Garlic salt
1/2 ts Italian seasoning
1/2 ts Onion salt
6 ds Worcestershire sauce
4 ds Hot sauce
2 Eggs
1 1/2 lb Cocktail smokies (or more)

——————————–B-B-Q
SAUCE——————————–
16 oz Tomato sauce
1/4 c Butter
1 md Onion, chopped
1/2 c Brown sugar
1/2 c Catsup
3 ts B-b-q spice
5 tb Worcestershire sauce
2 tb Vinegar
10 ds Hot sauce
2 ts Liquid smoke
1 1/2 c Chili sauce

Combine hamburger and the next 12 ingredients. Shape into
small meatballs
and saute until done. Set aside

Combine Sauce ingredients and cook until thick.

Combine sauce, meatballs and smokie links.

—–

Popularity: 5% [?]

WELSH FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ts Butter
8 oz Leeks, trimmed and finely
-chopped
6 ts Plain flour
8 fl Lager
10 oz Grated Caerphilly cheese
Pepper
Cubes of crusty bread, to
-serve

Method:

Put butter into a saucepan and melt over a low heat.
Add leeks, cover pan and cook gently for 10 mins until
tender. Stir in flour and cook for 1 minutes, then add
lager and heat until thickened, stirring all the time.
Gradually add cheese and continue to cook until
melted, stirring frequently. Season with pepper. Pour
into a fondue pot and serve with cubes of crusty bread.

(Serves 4-6)

– - – - – - – - – - – - – - – - – -

Popularity: 14% [?]

Title: BARBECUED PORK CREAM SOUP B1
Categories: Chinese, Meats, Soups
Yield: 6 servings

1/2 c Butter
1/2 c Flour
1/2 lb Ground barbecued pork
1/4 ts MSG (optional)
2 ts Worcestershire sauce
1 ts Tabasco sauce
2 ts Salt
1 ts White pepper
2 c Chicken broth or consomme
1 qt Whole milk
4 tb Madeira
Barbecued pork strips
Green onions; chopped

Melt butter in a large saucepan over low heat. Add
ground barbecued pork mix together. Add flour stir
constantly for 4-5 minutes, but don’t allow to burn.
Add all seasonings to broth then slowly add to first
mixture. Slowly add milk stir until blended. Let
simmer 7-10 minutes. and stir constantly. Just before
serving, stir in Madeira. Serve garnished with
barbecued pork strips, fresh green onion bits a
splash of Madeira.

—–

Popularity: 4% [?]

Title: GREEN BEANS WITH FRIED BEAN CURD
Categories: Vegetarian, Beans, Oriental
Yield: 1 servings

2 ea Tofu cakes
4 tb Oil
2 tb Soy sauce
1 tb Dry sherry
1/2 lb French beans
1 ts Salt
1 ts Cornflour
2 tb Stock

Cut drained tofu into small cubes. Heat 2 tb oil in a
wok fry tofu till it turns golden. Remove
marinate in soy sauce sherry.

Cut beans into pieces 2″ long. Heat rest of oil
stir fry beans for 1 minute. Sprinkle with salt. Add
tofu marinade. Dissolve cornstarch in water stir
into the rest of the ingredients. Cook gently till
sauce thickens.

Serve hot over rice.

Jack Santa Maria, “Chinese Vegetarian Cooking”

—–

Popularity: 6% [?]

Title: CLAM AND OLIVE DIP
Categories: Dips, Seafood
Yield: 6 servings

1 cn Black olives, drained
1 cn Chopped or minced clams,
-drained
1 pt Sour cream
Salt
Powdered garlic
Cayenne pepper

Open can of olives. Eat a handful, just to make sure. Eat a few more. As
long as you leave at least half the can, you’ve got enough. Chop them up.
Add the chopped olives to the rest of the ingredients, stir, and chill for
2 hours before serving.

Quantities on the spices are left to you.

Btw, if you have never tried cream cheese and chopped olive sandwiches, let
me recommend them. Soften a package of cream cheese, add small can chopped
olives and a teaspoon or so of lemon juice. Stir well and spread. Gutsy
eaters add turkey.

—–

Popularity: 4% [?]

Title: Creole Garlic Soup
Categories: Creole, Soups
Servings: 4

4 Garlic cloves,large,peeled
2 cn Beef broth,cond.(10 1/2oz ea
2 c Water
1 c Sherry,dry
4 French bread slices
1/4 c Butter or margarine,softened
2 T Parmesan cheese,grated

1. Add garlic cloves to beef broth in saucepan; cover and simmer 15
minutes, or until garlic is soft.
2. Remove garlic and reserve; add water and sherry to broth and heat to
serving temperature.
3. Toast bread on one side under broiler; remove and spread untoasted side
with butter.
4. Mash reserved garlic and spread over bread; sprinkle with Parmesan
cheese.
5. Broil toast until brown and bubbly, about 30 seconds.
6. Place a piece of toasts in each of the four soup bowls; ladle hot soup
and serve

—–

Popularity: 4% [?]

Title: Rosy Berry Soup
Categories: Fruits, Soups/stews
Yield: 5 servings

20 oz Raspberries-frozen, thawed 1 ea Cinnamon-3 inch stick
2 c Burgundy 1/4 tb Cornstarch
2 1/2 c Water 1 x Whipping cream

Combine first 5 ingredients in a deep, ceramic, heatproof casserole or
stainless steel saucepan (mixture will discolor aluminum). Bring mixture
to a boil; reduce heat, and simmer 15 minutes.
Press raspberry mixture through a sieve, and return to casserole or
saucepan; discard seeds. Combine cornstarch and 1/4 cup raspberry liquid;
stir well. Bring remaining liquid to a boil. Reduce heat to low, and
stir in cornstarch mixture. Cook, stirring constantly, until slightly
thickened. Chill 6 to 8 hours. Drizzle whipping cream in soup, and swirl
in with a knife. Yield: 5 cups.
Strawberries my be substituted for raspberries.
From Southern Living Cookbook

—–

Popularity: 8% [?]

Title: Sauce Picante
Categories: Sauces, Emeril, Ethnic, Am/la
Yield: 2 cups

1 tb Olive oil
2 tb Onions; chopped
2 tb Green onions; chopped
2 tb Celery; chopped
2 tb Green bell peppers; chopped
1 tb Shallots; minced
1 tb Jalapeno peppers;seeded,
-minced
1 tb Garlic; minced
1 tb Fresh basil;chopped
1 ts Fresh thyme; chopped
1 ts Fresh oregano; chopped
2 Bay leaves
1 c Italian plum tomatoes; peel
-seeded and chopped
1 c Chicken stock
1/2 ts Salt
1/2 ts Cayenne pepper
2 Turns fresh black pepper
1 tb Unsalted butter

In a sauce pot, heat oil. Add the onions, green
onions, celery, bell pepper, jalapenos, shallots and
garlci over high heat. Add the basi, thyme , oregano,
and bay leaves. Saute for 2 minutes. Stir in
tomatoes, stock, salt, cayenne and black pepper and
bring to a boil. Cook over high heat for 2 minutes.
Reduce the heat and simmer, stirring occasionally ,
for about 5 minutes. Stir in butter and remove from
heat.

Source: Essence of Emeril, #2280, TVFN
Formatted by Lisa Crawford, 4/27/96

—–

Popularity: 13% [?]