ISRAELI FONDUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Avocados, halved and stoned
3 ts Lemon juice
1 Clove garlic, halved
6 fl Dry white wine
12 oz Grated Edam cheese
2 ts Cornflour
5 tb Smetana or thick sour cream
Cubes of sesame-coated
-French bread and red and
-green pepper (capsicum)
-to serve

Method:

Scoop out flesh from avocados into a bowl and mash
until smooth with lemon juice. Rub the inside of the
fondue pot with cut clove of garlic, then pour in wine
and heat until bubbling. Over a gentle heat, stir in
cheese and cook until melted, stirring frequently. In
a small bowl, blend cornflour smoothly with smetana or
sour cream, then add to cheese mixture with mashed
avocados. Continue to cook for 4-5 minutes until thick
and smooth, stirring frequently. Serve with cubes of
bread and red and green pepper.

(Serves 4-6)

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Popularity: 3% [?]

Title: Stuffed Zucchini
Categories: Vegetables
Servings: 8

4 ea Med. Zucchini 3 ea Green Onions, Sliced
2 T Butter Or Margarine 1 ea Slice Bread, Cubed
1/4 c Grated Parmesian Cheese 1 ea Med Tomato, Chopped
1/4 t Salt 1 x Dash Pepper

Cut zucchini lengthwise in halves. Scoop out pulp, leaving 1/4-inch wall;
chop pulp and reserve. Place zucchini shells cut sides down in dish.
Cover loosely and microwave on high (100%) until crisp tender, about 5 to
6 minutes.

Cover and microwave reserved pulp, the onions and margarine in a 1 1/2-qt
casserole or bowl on high (100%) until tender, 6 to 7 minutes. Stir in
bread cubes, cheese, tomato, salt and pepper.

Turn zucchini shell cut sides up; spoon mixture into shells. Cover loosely
and microwave on high (100%) until hot, 2 to 3 minutes.

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Popularity: 2% [?]

Rainy Season Chicken Soup

Recipe By : Diane Mott Davidson, The Main Corpse
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 dried porcini mushrooms
2 tablespoons margarine
2 leeks — white part only,
split, rinsed, diced
1 medium carrot — diced
1 medium onion — diced
1 large celery ribs — diced
2 boned and skinned chicken breast halves
2 tablespoons flour
2 tablespoons dry white wine
4 cups chicken stock
1 cup nonfat sour cream
1 cup egg noodles — finely cut
salt and pepper

Using a small pan, bring a cup of water to boiling and drop in the
mushrooms. Cook uncovered over med-high heat for 10 mins., then drain the
mushrooms, pat them dry, and slice thinly. Set aside.
In a large saute pan, melt the margarine over low heat. Put in the leeks,
carrots, onions, celery and chicken and stir gently. Cover and cook over
low heat for 5 mins. Take cover off, stir the vegetables and turn the
chicken and check for doneness. (The chicken should be 1/2 done.) Cover and
cook another 5 mins. or until chicken is just done. Remove the chicken from
the pan and set aside to cool. Sprinkle the flour over the melted margarine
, vegetables and juices. Stir to cook over low heat for 2 mins. Slowly add
the white wine and 2 cups of broth. Stir and cook until bubbly and
thickened. Add the sour cream very slowly, and allow to cok gently while
you slice the chicken into thin bite-sized pieces.
In a large frying pan, bring the remaining 2 cups of broth to boiling and
add noodles. Cook 4 mins. or until almost done. Do not drain. Slowly add
the noodle mixture to the hot vegetables and sour cream mixture. Add the
chicken and the mushroom and bring back to boiling. Serve immediately.

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Popularity: 3% [?]

Title: BOBBIE’S MUSHROOM SPINACH FAJITAS
Categories: Low fat, Vegan, Vegetables
Yield: 2 servings

2 T Olive Oil
2 Portabello Mushrooms, sliced
8-10 Button Mushrooms, sliced
1 green pepper, sliced in strips
3 green onions, chopped, green ends too
2 cloves garlic, minced
2 stalks celery, chopped
2 t. Chili powder
1 T. dried parsley, or fresh cilantro
Bunch of spinach, whole leaves if stems are tender, or rip leaf from stalks
Tortillas
Salsa, Guacamole, Sour Cream

In frying pan with lid, saute garlic, onion, celery in olive oil until
almost tender. Add
mushrooms, green pepper and saute a little longer. Add 2 T. water,
cover and cook a few minutes. Add chili powder, and parsley, or fresh
cilantro to taste if you have it. Add spinach, replace cover, and turn
off heat. While mixture is sitting. Warm tortillas. I warm tortillas
a couple at a time by placing them on a small plate covered with a
wet paper towel for 30 seconds in the microwave. Scoop mixture onto
warm tortilla. Add salsa, guacamole, sour cream, if you have them. I
used Salsa, trying to keep it as low-fat as possible. Eat and enjoy!

Created and posted by Bobbie Beers

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Popularity: 4% [?]

Title: Bob Hope’s Favorite Lemon Pie
Categories: Pies
Yield: 6 servings

1 c Sugar
2 tb Sugar
1 c Water, boiling
2 tb Butter
1 Salt
1 Pie shell, baked
2 tb Sugar
4 tb Lemon juice
4 Egg yolks
1 Grated rind of lemon
3 Egg whites

Combine cornstarch and 1 cup plus 2 tbl. of sugar, add water slowly,
stirring constantly, until thick and smooth. Add slightly beaten egg
yolks, butter, lemon rind and juice and salt. Cook 2 or 3 minute.
Pour into baked shell. Cover with meringue made from 3 egg whites,
beaten stiff and 2 tbl. sugar. Bake in a slow oven 15 minutes or
until brown.

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Popularity: 3% [?]

GOLDEN PIGEON WITH WINTER MELON

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
600 g Winter melon
12 Chinese ham slices (0.5 cm
-thick)
2 Young pigeons (approx 500 g
-each or a 1-kg chicken)
4 Ginger root slices
4 Shallots (white parts)
Cooking oil
—–MARINADE—–
1/2 c Light soy sauce
1/8 c Dark soy sauce
—–STEWING SEASONING—–
1 t Oyster sauce
1 1/2 ts Salt
1/4 ts Sugar
4 c Stock
—–SAUCE—–
1 c Stock
1 1/2 tb Cornstarch (mixed well with
-2 tbs water)
—–GARNISH (OPTIONAL—–
10 Sprigs of flowering chives

I used Cornish Game Hens, but you could also use a cut up chicken. If
you can’t get winter melon, watermelon will work. Winter melon is
white, very mild tasting and a tad denser than watermelon. I think
you could get away using something like Honeydew too. Have fun!

Chef: Yip Kwai-sing

Thirty-year-old Hong Kong-born Mr. Yip has spent half his life in
Cantonese restaurant kitchens. He is best known for his fai choy
chicken speciality and shark’s fin dishes. As the leader of a South
Villa Restaurant team in one of the Display Classes, he won also a
Culinary Award Bronze Medal.

Establishment: South Villa Restaurant, 58-60 Cameron Road, Tsimshatsui
Kowloon.

Chinese Cuisine Practical Class Platinum Award – Poultry

“Happy Bird Crosses The Golden Bridge” presents an attractive image
featuring the pigeon, a symbol of happiness to the Chinese. The
inclusion of winter melon, a summertime seasonal vegetable, as the
imagined “golden bridge” is a culinary play on words: the dish
combines two traditional dishes providing a bridge between their
contrasting textures and flavours. The garnish – flowering chives -
is more than an aesthetic detail, symbolizing the greenery growing
along the water’s edge.

To prepare:

1. Mix the marinade and coat pigeons with it for 2 to 3 minutes.

2. Remove skin of winter melon and cut 12 slices about 5 cms wide,

3 cms long and 2 cms thick. Make a slit sideways on the longest side
of each piece and insert one ham slice.

To cook:

1. Deep-fry pigeons over a medium flame until golden.

2. Heat the wok or pot, add 1 tbs oil. When it is very hot, stir-
fry ginger and shallots for 1 minute. Then add above stewing
seasoning ingredients and pigeons, cover and braise over a slow flame
for 20 to 25 minutes. Remove pigeons.

3. Reserve 1 cup of the pigeon braising stock, to make sauce later.

4. Double the remaining braising stock’s liquid volume by adding
water, then immerse winter melon slices. Cook for 5 minutes, then
turn off heat. Cover wok, leave winter melon slices for a further 5
minutes (thus ensuring they do not lose their shape through excess
direct cooking).

5. Mix sauce ingredients with reserved cup of pigeon braising stock
and heat.

To present:

1. Cut pigeons into pieces and arrange across serving dish.

2. Place 6 overlapping winter melon slices on each side of pigeons.

3. Pour sauce over, and garnish with flowering chives.

Makes 12 servings.

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

Posted by Stephen Ceideberg; November 3 1992.

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Popularity: 5% [?]

Title: Crockpot Swedish Style Steak
Categories: Crockpot, Beef
Yield: 6 servings

2 1/2 lb Boneless round steak
1 Bouillon cube — crumbled
3/4 c Water
Salt and pepper
1/4 c Flour
1 ts Dill weed
1 md Onion — sliced
1 c Sour cream

Cut steak into serving-size pieces. Sprinkle with salt and pepper.
Place in a crock-pot. Add dill, onion, bouillon cube and 1/2 cup
water. Cover and cook on low for 6 to 8 hours. Remove meat. Thicken
juices with flour dissolved in 1/4 cup cold water. Turn control to
high; cook 10 minutes or until slightly thickened. Stir in sour
cream. Turn off the heat. Serve sauce over meat, with mashed potatoes
or noodles.

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Popularity: 5% [?]

KUTTLE SOUP FROM TESSIN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Carrots
1 Celery Root
8 oz Leeks
1/2 Cabbage Head
18 oz Beef Tripe
1 md Onion
2 Garlic Cloves
2 oz Bacon
5 tb Olive Oil
4 Tomatoes, peeled
1 c Red Wine
4 c Beef broth
Basil
Rosemary
1 t Caraway Seeds
Parmesan Cheese, grated

1. Clean and cut the vegetables into fine stripes, do the same with the
tripe. 2. Chopp the onions and the garlic real fine and with the cubed
bacon
saute in the oil. Add the vegetables and the tripe and let simmer
slowly. Cut tomatoes into cubes,discard seeds and add to mix. 3. Add the
wine and the broth and on a little flame let simmer about 30
minutes. 4. Add the parsley and caraway seeds shotly before the last
minute. 5. Sprinkle the parmesan on top.
By Peter P. Riesterner “Tessiner kueche” 1993
Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

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Popularity: 3% [?]

Title: CHOCOLATE BREAD PUDDING
Categories: Desserts, Personal
Yield: 6 servings

3 oz Unsweetened chocolate
– cut into small pieces
2 c Half and half
2 c Soft white bread crumbs
– (loosely packed)
2 Jumbo eggs
1 c Sugar
1 1/2 ts Vanilla
1 pn Salt
1 c Heavy cream; whipped

HEAT THE CHOCOLATE AND half and half in a large saucepan over low
heat for 12-15 minutes, stirring frequently until chocolate is
completely melted. Remove pan from the heat, stir in the crumbs and
let stand for one hour. Preheat oven to 350F. Beat the eggs until
frothy, blend in the sugar, vanilla and salt, then mix into the
chocolate. Pour the pudding into a buttered 1 1/2-quart casserole,
set it in a shallow baking pan and pour enough hot water into the pan
to come halfway up the sides of the casserole. Bake the pudding
uncovered for 50 to 60 minutes until the pudding is set like custard.
To test it, insert a toothpick in the center. If it comes out clean,
pudding is done. Serve the pudding warm, topped with dollops of
whipped cream.

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

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Popularity: 5% [?]

MEE KROB

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2-in piece of tamarind pulp
Peanut or corn oil
-(for deep-frying)
1/4 lb Dried rice stick noodles
6 oz Med shrimp
– shelled and deveined
1 Whole boned chicken breast
– cut into slices
4 Shallots — minced
1 tb Minced garlic
2 sm Serrano chiles
– finely minced
1 Lime (zest only)
3 1/2 tb Tomato paste
4 tb Sugar
1/4 c Thai fish sauce (nam pla)
3 tb Fresh lime juice
4 Green onions — trimmed,
– cut into 1-in lengths
– blanched
3 tb Fresh coriander leaves
1/2 lb Bean sprouts — tails removed
– (for garnish)
—–CRISPY EGG LACE—–
Oil for deep-frying
2 Eggs — lightly beaten
1/4 ts Salt

COVER TAMARIND WITH 3/4 CUP hot water. Crush and break up pulp with a fork
and let it stand for 20 minutes. Pour mixture through a strainer and press
it through. Collect 1/2 cup tamarind liquid. Pour oil into a wok or deep
saucepan to a depth of about 2-inches. Heat oil to 375F. In a large paper
bag pull rice stick noodles apart into small batches. Add 1 batch to the
oil. If the temperature is correct, noodles should puff up within seconds.
Remove with a slotted spoon or strainer and drain on paper towel. Repeat
with remaining noodles. If you are making the Crispy Egg Lace, prepare it
at this time (See below). When the rice stick noodles and egg lace are
done, pour off all but 2 tablespoons of oil from wok. Reheat wok and oil
over medium-high heat. When hot, add shrimp and chicken; stir-fry for 1
minute or until shrimp are bright orange and chicken is white. Remove and
set aside. Add shallots, garlic, minced chiles and half the lime zest to
the hot wok; stir-fry until soft, but not browned (about 1 minute). Add
tomato paste and sugar. Cook, stirring constantly, until sugar becomes a
dark crimson red with a sticky consistency. It should pull away from the
wok into a thick mass. This is just short of the caramelized state (about 3
to 4 minutes). Be careful not to burn the mixture. Immediately add the
reserved tamarind liquid and fish sauce, reduce to low heat and simmer
together for 1 minute. Add lime juice, reserved chicken-shrimp mixture,
green onion and remaining lime zest; toss just enough to heat through.
Remove from heat. Add 1/3 of fried rice stick noodles to the sauce. Gently
crush noodles and toss with sauce to coat. Repeat with another third of
noodles. Add last third of noodles only if there is enough sauce to coat.
Toss in the coriander leaves. Mound noodles on a platter, Crispy Egg Lace
(broken into smaller pieces) and bean sprouts.

CRISPY EGG LACE: After frying noodles, skim leftover bits from wok. Keep
oil hot. Beat eggs with salt in bowl. When oil is 375F, hold a
medium-fine-mesh skimmer over oil; gently pour half the eggs through. Let
eggs drip into oil in circular fashion. Deep-fry for 30 seconds or until
lightly brown and crisp. Turn over to brown. It should have an irregular
lacy shape. Remove and drain on paper towels. Keep in a warm oven. Break
into smaller pieces. Makes 2 crispy egg laces. —

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Popularity: 6% [?]