Title: Chinese Fire Pot
Categories: Main dish Poultry Meats L.a. times
Servings: 6

1 lb Sirloin or round, boneless 1 lb Chicken breasts, boned
1 lb Fish fillets 1 lb Shrimp, med
1 lb Chinese cabbage 1/2 lb Mushrooms, fresh
1 x Lemon juice 7 oz Enoki mushrooms
3/4 lb Chinese pea pods 2 ea Green onion bunches
2 ea Spinach bunches 8 oz Water chestnut,
draind/slicd
8 oz Bamboo shoots, draind/slicd 4 cn Chicken broth (13 3/4-oz)
1 x Sweet-and-sour sauce 1 x Soy sauce
1 x Prepared hot Chinese mustard 1/4 lb Fine egg noodles, cooked
1 x Cilantro or chives, chopped

It is not necessary to use all ingredients listed here as long as you
offer an interesting blend of meats, fish and vegetables. Other meats and
vegetables can be substituted, if desired.
Place beef, chicken and fish in freezer and chill until firm to touch
but not frozen. Slice beef and chicken in strips 1/4-inch thick and about
2 inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp. Chop
cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms,
remove and discard stems. Slice mushrooms and sprinkle with lemon juice.
Cut off and discard root portion of enoki mushrooms and separate clusters
as much as possible. Wash, trim ends and string pea pods. Clean green
onions and cut in halves lengthwise, including green portion. Cut into
2-inch lengths. Clean spinach and discard thick stems. To serve, arrange
beef, chicken, fish, shrimp, cabbage, fresh mushrooms, enoki mushrooms,
snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots
in individual rows on large platters or serving plates. Bring broth to
boil. Place heating unit under Chinese hot pot and pour boiling broth into
hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks,
each person places whatever ingredients are desired into hot broth to
poach. When cooked (this will take only a few moments), ingredients are
then dipped into sweet-and-sour sauce, soy sauce or hot mustard as
desired, and eaten with noodles, adding cilantro, if desired.
Note: The special pot needed can be purchased at Chinese shops.
Los Angeles Times Cookbook

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Popularity: 3% [?]

Greek Burgers

Recipe By: July/96
Serving Size: 4
Preparation Time: 0:00
Categories: Sandwiches Beef Main Dish Barbecue

Amount Measure Ingredient Preparation Method
1 pound ground lamb
1 tablespoon dijon mustard
1 tablespoon lemon juice
1 tablespoon onion minced
1 clove garlic minced
1/2 teaspoon dried rosemary crushed
1/2 teaspoon salt or to taste
1/4 teaspoon pepper
4 hamburger buns hard rolls or pitas
sliced cucumbers for garnish
sliced tomatoes for garnish
ranch salad dressing for garnish

In a medium bowl, combine the all ingredients EXCEPT the buns and
garnishes; mix well. hape into four patties. Pan-fry, grill or broil
until no longer pink. Serve on buns with cucumbers, tomatoes and
ranch dressing, if desired.

Popularity: 4% [?]

Cinnamon Ice Cream

Recipe By : Patti
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Frozen Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups Half half
2 1/2 cups Sugar
1 ounce Cinnamon stick in
12 Egg yolks — small pieces
1 Vanilla bean — split length
Strawberry — fresh garnish

(Makes 1 gallon.) Combine half and half, cinnamon sticks and vanilla bean in
heavy large saucepan. Scald over very low heat. Remove from heat, cover and
let stand at room temperature at least 1 hour. Combine sugar and egg yolks in
large bowl of electric mixer and beat at high speed until mixture forms
slowly dissolving ribbon when beaters are lifted. Reheat half and half over
low heat. Gradually beat 2 cups half and half into egg yolk mixture. Stir
yolk mixture into remaining half and half. Cook over low heat, stirring
constantly, until thermometer registers 180~ and custard coats back of spoon;
do not boil. Immediately transfer custard to large bowl. Cool at least 2
hours. If possible, cover and refrigerate for several hours or overnight.
Strain custard, discarding cinnamon and vanilla bean.
Whisk in whipping cream. Transfer to ice cream maker (in batches if
necessary) and freeze according to manufacturer’s instructions. To serve,
spoon into large bowl and garnish with fresh strawberries.

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Popularity: 3% [?]

Title: Granada turkey empanada
Categories: Poultry, Mexican
Yield: 8 servings

1 lb Ground turkey
1 Clove garlic, minced
1 c Onion, chopped
1/2 Green bell pepper, chopped
2 c Fresh tomato, chopped
1 tb Dried parsley
1 ts Dried cilantro
1 ts Cumin
1/2 ts Oregano
1/2 ts Red pepper flakes
1/8 ts Black pepper
1 – 15 oz pkg refrigerated pie
-crusts
1 Egg white, beaten

Source: MAINPOUL.ZIP

Preheat oven to 400 degrees. In a large skillet, over medium heat, saute
turkey, garlic, onion and green bell pepper until turkey is no longer pink
in color, onions are transparent and green bell peppers are tender-crisp.
Stir in tomatoes, parsley, cilantro, cumin, red pepper flakes and black
pepper. Stirring, occasionally, cook over medium heat about 15 minutes or
until liquid is reduced. Spray cookie sheet with non stick vegetable oil.
Unfold, one pie crust in the center of the cookie sheet. Carefully, spread
one half the meat mixture to within 1″ of one ha; f of pie crust. Brush
exposed 1″ of pie crust with egg white. Encase meat by folding other half
of pie crust over meat mixture. Using a fork, press edges of crust
together. Pierce top of crust to make vent holes, allowing steam to escape.
Repeat steps with remaining ingredients and pie crust. Bake for 20 to 25
minutes or until pastry is golden brown. To serve, cut each empanada into 4
wedges. Serves 8.

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Popularity: 3% [?]

CRANBERRY BREAD STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Fresh cranberries
4 c Dried bread crumbs
1/2 c Melted butter
3 To 4 Tbsp granulated
-white sugar
1/2 c Finely minced onion
1/2 c Finely diced celery
1/2 ts Dried marjoram
1 t Salt
1 t Ground sage
ds Black pepper
ds Dried mace
ds Dried thyme
ds Dried oregano
1 Clove garlic (minced)

Puree cranberries in food processor. Place cranberry
puree in saucepan with bread cubes, butter, sugar,
onion, celery, marjoram, salt, sage, pepper, mace,
thyme, oregano and garlic. Mix well and cook over
medium heat, stirring constantly, about 10 minutes.
Cool before stuffing bird or meat. Makes enough
stuffing for 1 (8 – 10 pound) turkey

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Popularity: 3% [?]

Cookies From A Cake Mix

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Ea Cake mix
2 Tbsp Soft Margarine
2/3 C Flour
2 Ea Eggs
1/4 C Soft Margarine
2/3 C Milk

Beat all ingredients together for one minute and drop by spoonfuls onto
greased cookie sheet. (size determines how many cookies).

Bake at 350 degrees for 10-12 minutes.

Cookies are soft and brown on edges when done.
Note: ANY cake mix will work.

Note: if using lemon cake mix, you may want a more lemony flavor.
1/2 t lemon extract.

From the files of billspa@tritium.net

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Popularity: 3% [?]

Try this recipe from Moosewood Restaurant Cooks at Home.

4 cups cooked white beans
lemon juice to taste
salt, pepper, red pepper flakes to taste.

1 pound kale
4 garlic cloves
1 onion

Mix beans, lemon juice, salt and peppers together.
Heat gently and mash slightly.

Chop onions and garlic. Saute until garlic golden.
Slice the greens into shreds and add to garlic onion mix.
Saute until greens wilted.

Suggested serving mound beans on topof greens.

Popularity: 2% [?]

Title: Pickled Mango
Categories: Hawaii, Fruits, Pickles
Yield: 2 gallons

2 c Cider vinegar
1/2 c Hawaiian salt
4 1/2 c Brown sugar
6 c Water
1/2 ts 5 spices
2 tb Red coloring
5 c Sliced green mangoes

Combine ingredients. Boil, cool, and pour over sliced
mangoes. Yield: 2 gallons. Formatted by: Dorie
Villarreal

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Popularity: 3% [?]

Mocha Ice Cream Cake

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Desserts
Alcohol Chocolate
Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces Ladyfingers
1/2 gallon Coffee ice cream — softened
1 quart Chocolate ice cream — soften
2 tablespoons Instant coffee granules
1/2 cup Coffee flavored liqueur
6 Toffee bars — crushed
Chocolate sauce
1 cup Heavy cream — whipped

Line ladyfingers around side of 9″ springform pan. Mix softened ice creams
together. Add coffee granules, liqueur and crushed toffee bars. Pour into
springform pan. Spread a thin layer of chocolate sauce on top.
Freeze. Before serving, spread cake with whipped cream. Do not let this cake
defrost before serving.
Serve immediatly upon removing from freezer.

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Popularity: 2% [?]

QUINOA TABOOLI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cooked AM Quinoa
1 c Chopped parsley
1/2 c Chopped green onion
1 Garlic clove — pressed
1/2 ts Basil
1/2 c Lemon juice
1/4 c AM Unrefined Olive Oil
1/8 ts Sea salt (optional)
1/8 ts Pepper (optional)
Whole lettuce leaves

Mix first 9 ingredients and place in a salad bowl lined with washed
lettuce leaves. Refrigerate for at least two hours to let flavor blend.
Fresh mint and black olives make nice garnishes for this dish.

Source: Arrowhead Mills “The Native Americans” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Popularity: 2% [?]