Smothered Rice (LF)

Recipe By : Persian Cooking for a Healthy Kitchen
Serving Size : 6 Preparation Time :1:05
Categories : Basic Healthwise
Persian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups basmati rice — long grain
2 teaspoons salt
5 1/2 cups water
2 tablespoons olive oil

This is the simplest way of cooking Persian rice.
1. Pick over and wash 3 cups of rice 5 times in warm water.

2. Place rice, salt, and water in a deep non-stick pot. Bring to a boil over
high heat, then reduce heat and simmer for 15 to 20 minutes over medium heat
(do not cover the rice). Gently stir the rice with a wooden spoon a few times
while it boils.

3. When the rice has absorbed all the water, pour the oil over it and stir
through gently with a wooden spoon. Reduce heat.

4. Place a clean dish towel or 2 layers of paper towel over the pot and cover
firmly with the lid on to prevent steam from escaping. Cook 40 minutes over
low bleat. Remove the pot from heat and allow to cool for 5 minutes on a damp
surface without uncovering.

5. Gently taking one skimmer or spatula full of rice at a time, without
disturbing the bottom crust, place the rice on a serving platter. Mound rice
in shape of a cone.

6. Detach the crust from the bottom of the pot using a wooden spatula. Place
on a small platter and serve.

Copyright (c) 1994 by Najmieh Khalili Batmanglij. Persian Cooking for a
Healthy Kitchen. Washington, D.C: Mage (Pub 800 – 962-0922) [prepared for
McRecipe by patH 09/22/1996 (Sun)]

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NOTES : Kateh | Prep 5 mins | cook 1 hr
“Kateh is the traditional dish of the Iranian province of Gilan, by the
Caspian Sea. It is a simple Persian rice. Chelow has the same ingredients as
kateh; more care it taken in the cooking, presoaking, parboiling, and
steaming.”

Popularity: 4% [?]

Title: CHRISTMAS SAVOURY STRUDEL
Categories: Main dish, Vegetarian
Yield: 1 studel

3 tb Olive oil
2 Onions; chopped
2 Garlic cloves (or more)
— crushed
28 oz Canned tomatoes in juice
1 ts Dried basil
3 fl Red wine
8 oz Buttom mushrooms
— washed sliced
Salt
Freshly ground black pepper
10 oz Filo pastry
4 oz Butter; melted
3 1/2 oz Roasted cashew nuts
— roughly chopped

Heat the oil in a fairly large saucepan, add the
onions and cook them, with the lid on the pan, for
about 10 minutes, until they are tender but not
browned. Add the garlic, the tomatoes together with
their liquid, the basil and the wine. Let the mixture
simmer gently without a lid on the pan, stirring from
time to time, until the liquid has disappeared and it
is quite thick – this will take about 20 minutes. Add
the mushrooms and cook for a further 5 minutes or so,
or until the mushrooms are tender and any liquid which
they make has boiled away. Remove from the heat and
season to taste.

When the filling mixture has cooled, you can assemble
the strudel, which can then be cooked straight away,
or kept in the fridge for a few hours until you’re
ready, or in the freezer for at least a month. I find
it easiest to assemble the studel directly on to a
large baking sheet, which means you don’t have to lift
it later.

Set the oven to 200 C/400 F/Gas Mark 6.

If you have the type of filo pastry which is long and
narrow — about 30 x 20 cm (12 x 8 inches) — lay two
sheets side by side, overlapping them slightly where
they join. If you have the type which is quite large
~- about 30 cm (12 inches) or so square — lay out one
sheet. Either way, brush the surface with a little
melted butter and then sprinkle with a third of the
nuts. Put another layer of filo pastry on top, brush
with butter, and scatter with nuts. Repeat with
another layer, then a final layer of filo pastry,
which you just brush with butter. Now tip the tomato
filling mixture on top and spread it to about 2.5 cm
(1 inch) of the edges. Fold the edges over, to enclose
the edge of the filling then, starting from one of the
widest edges, roll the whole thing up like a Swiss
Roll, trying not to let it break (although it’s not
the end of the world if it does). Brush with melted
butter and garnish with some shreds or shapes of filo
pastry.

Put the strudel into the oven and bake for 30 minutes,
or until golden brown. Transfer carefully to a
serving dish with the aid of two fish slices.

Source: Rose Elliot’s Vegetarian Christmas Typed for
you by Karen Mintzias

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Popularity: 5% [?]

Rice Omelet I.E.S.JJGF65A

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Eggs Rice
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
3/4 cup Cooked rice
Salt to taste
1/2 cup Grated cheese
Fresh gound pepper to taste
1/2 cup Pepperoni — 1/4″ cubes
3 tablespoon Butter
8 Eggs

In a bowl,with a ffork blend the rice,cheese and pepperoni.Beat the eggs in a
seperate bowl just long enough to mix the whites and yolks;then season lightly
with salt and pepper.In a large frying pan or omelet pan,over medium high
heat,melt the butter,being sure the entire bottom of the pan is coated.Pour the
eggs into the pan and cook for an omelet,lifting the cooked part of the eggs to
allow the uncookedpart to run under,and shaking the pan when the bottom starts
to set.
While the top is still moist,spoon the rice filling down the center of the
omelet.Fold over,and cook just long enough to heat the filling and melt the
cheese.Or,if you prefer,cook individual omelets,using 2 or three eggs per
person,and divide the filling among the omelets.Makes 3 to 4 servings…

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Popularity: 10% [?]

TUNISIAN EGGPLANT SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Seafood
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Eggplant
1 lg Green bell pepper — chopped
1 Garlic clove — crushed
1/2 c Olive oil
1/3 c Red wine vinegar
1 t Dried oregano — crushed
1 t Salt
1 cn Chunk-style tuna (12 1/2-oz)
– drained
1 lg Tomato — seeded and chopped
Crisp salad greens
1/4 c Crumbled feta cheese

Cut eggplant in 1-inch cubes. Steam over 1/2 cup
boiling water 2 to 5 minutes until eggplant is tender.
Drain. Arrange with green pepper in 2-quart shallow
casserole. Combine garlic, oil, vinegar, oregano and
salt in covered jar. Shake well. Pour over eggplant
mixture. Cover and refrigerate 1 hour. Drain marinade
and reserve for other use. Toss marinated vegetables
with tuna and tomato. Spoon into salad bowl lined with
crisp greens. Top with cheese.

(C) 1992 The Los Angeles Times

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Popularity: 4% [?]

Title: Potato Cake
Categories: Cakes, Desserts
Yield: 12 servings

1 3/4 c C and H Granulated Sugar
3/4 c Butter or margarine
2 Eggs
1 c Cold mashed potatoes
2 oz Unsweetened chocolate
— grated
1 c Chopped walnuts
2 c All-purpose flour
2 ts Baking powder
2 ts Cinnamon
2 ts Nutmeg
1/2 c Milk

Cream together sugar and butter. Add eggs one at a time beating well
after each addition. Add mashed potatoes, chocolate and nuts. Stir until
well blended. Combine flour, baking powder and spices. Add alternately
with milk to creamed mixture. Spoon thick batter into greased and floured
13 x 9-inch pan. Bake in 350 F degree oven 45 minutes or until cake tests
done. Cool. Sprinkle with C H Powdered Sugar or dollop with sweetened
whipped cream. 1 cake. 12 servings.

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Popularity: 5% [?]

SAUERBRATEN (Emeril)

Recipe By :ESSENCE OF EMERIL SHOW #EE2418
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pound top round
10 whole garlic cloves, — peeled
1 quart red wine
2 cups julienned onions
1 small bundle of fresh thyme
4 bay leaves
1 tablespoon black peppercorns
1/4 cup sugar
4 cups veal stock
1 cup crushed gingesnap cookies
4 potato pancakes
2 cups braised cabbage
Garnish: Snipped chives and brunoise peppers

Preheat the oven to 300 degrees. Stud the roast with the whole garlic
cloves. Season the entire roast with Essence, salt and pepper. Place the
roast in a deep glass bowl. In a mixing bowl, whisk the red wine, onions,
herbs, and sugar together. Whisk the liquid until the sugar dissolves. Pour
the marinade over the roast and cover with plastic wrap. Place the roast in
the refrigerator and marinate for 72 hours. Remove the roast from the
marinade. Strain the marinade.

Place the roast in a braising pan. Add the veal stock to the strained
liquid. Pour the liquid over the roast and place in the oven. The liquid
should cover 1/2 of the roast. Braise the roast covered for 2-3 hours. Turn
the meat several times and add additional stock if needed. Place the pan
with the braising liquid over a burner. Bring the liquid up to a simmer.
Whisk the crushed gingersnaps into the liquid. Simmer the sauce for 2-3
minutes. Season with salt and pepper. Serve the Sauerbraten with the potato
pancakes and braised cabbage. Spoon the ginger snap sauce over the meat.
Garnish with chives and brunoise peppers.

Yield: 6-8 servings

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Popularity: 6% [?]

EASY MEXICAN MOLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Boneless chicken breasts
2 tb Vegetable oil
15 oz Tomato sauce
1/2 c Picante sauce
4 ts Unsweetened cocoa powder
1 t Cumin
1 t Oregano
1/2 ts Garlic salt
ds Cloves, nutmeg, allspice

Brown chicken in oil and drain fat. Combine remaining
ingredients and mix well. Pour over chicken in
skillet and bring to boil. Reduce heat, cover, and
simmer 10 minutes. Remove chicken to serving platter.
Cook and stir — Sara E Stortenbecker
sestort@iastate.edu

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Popularity: 19% [?]

Title: Creamy Chocolate Celeste
Categories: Desserts, Chocolate
Yield: 8 servings

-JUDI M. PHELPS
1 pk Semisweet chocolate; 8
-squares, 1 oz each
1 Square unsweetened chocolate
-1 oz
2 T Butter or margarine
2 T Strong coffee
Few grains salt
2 Eggs; separated
1 T Brandy
2 c Whipping cream
*********GARNISH***********
Whipped cream (optional)
Chocolate; shaved (optional)
Walnuts; chopped (optional)

Melt chocolates with the butter over hot, not boiling, water,
stirring to blend until smooth. Remove from heat; stir in coffee,
salt, egg yolks, and brandy. Cool slightly. Beat egg whites stiff;
fold into chocolate mixture slowly but thoroughly. Whip cream until
it mounds softly but is not stiff. Fold in until a marbled effect
is obtained. Spoon into 8 dessert dishes, mounding high. Chill
several hours. If desired, garnish with small swirls of additional
whipped cream, shaved chocolate, and a sprinkle of finely chopped
walnuts. Makes 8 servings. Source: Parade Cookbook.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com

MMMMM

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Popularity: 9% [?]

CANTONESE EGG FOO YUNG

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Dried black mushrooms
4 Water chestnuts
1/4 lb Chinese cabbage
1/4 c Sliced bamboo shoots
1/8 lb Chinese roast pork
3 Eggs
2 tb Peanut oil
1/2 ts Salt
1/2 ts Sugar
1 t Dry sherry
1 d Dash of pepper

Soak the mushrooms in water for 30 minutes or until soft. Discard the tough
stems and drain. Dice the water chestnuts and finely shred the other solid
ingredients into pieces the size of a matchstick. Beat the eggs. Heat a wok
or skillet over high heat, add 1 T of the oil and the salt. Just before the
oil begins to smoke, add all of the vegetables and the roast pork. Stir
vigorously for 30 seconds. Add the sugar, sherry and pepper. Cover and cook
for 45 seconds more. Remove the mixture and let cool. Add the beaten eggs
to the mixture and stir well.Reheat the pan. Add the remaining oil. Pour
the egg mixture into the pan and fry for one minute on each side or until
the omelet has set (or make smaller individual omelets). Serve immediately
on a warm platter. This version is served without a gravy.From the Gourmet
Chinese Regional Cookbook, Castle Press.

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Popularity: 7% [?]

Title: Pecan Pie-Beverly’s
Categories: Pies, Desserts
Yield: 4 servings

3 Eggs
1/4 c Butter
1 c White karo
1 Dash of salt
1 c Pecans
1 Unbaked pie shell

Bake approx. 45 minutes 375 degree oven. >>> Continued to next
message — SLMR 2.1a Very funny, Scotty. Now beam up my
clothes, too. ~– WM v3.10/93-1203 * Origin: GOLDEN STRIP BBS
MAULDIN,SC 803-299-0032 (1:3639/45)

BBS: Ned’s Opus Date: 03-16-94 (09:29) Number: 222 From: JR
BYERS Refer#: NONE To: RACHEL HUXLEY Recvd: NO Subj: Pecan Pie 2/4
Conf: (6) Intercoo

MMMMM

Popularity: 12% [?]