House Of Munch

Recipes, Recipes, Recipes

Recipes published in ‘Foreign

Title: COOK UP AN ORIENTAL HOT POT
Categories: Appetizers, Beef, Chinese
Yield: 4 servings

1 lb Raw shrimp, peeled and
-deveined
2 Chicken breasts, skinned,
-boned, and sliced very
-thin, across grain
1/2 lb Beef sirloin sliced very
-thin, across grain
1/2 Head Chinese cabbage or 1
-lettuce heart, coarsely
-cubed
1 c Cubed egg plant or 1 5-ounce
-can (2/3 cup) water
-chestnuts,
Drained and thinly sliced
1 1/2 c Halved fresh mushrooms
4 c Small spinach leaves (stems
-removed)
14 oz Cans (5 1/4 cups) chicken
-broth
3 Chicken bouillon cubes
1 tb Monosodium glutamate
1/2 tb Grated gingerroot or 1/2
-teaspoon ground ginger

Midnight supper, perhaps for New Year’s Eve or after
the show, can be exotic in a hurry. The foods are
sliced ahead, the sauces made, then all stowed in the
refrigerator. When guests are hungry, the hostess
simply heats the broth and sets out the makings.

Genghis Khan hot pot is another name for this Chinese
specialty. Or maybe you’ve seen it on restaurant menus
as volcano soup. We show an honest-to-goodness
Mongolian cooker with a charcoal chimney in the
center, but any chafing dish or electric skillet will
do as well.

What’s cooking. Everything on the tray is raw, of
course–chunks of eggplant, crosscut strips of
sirloin, halved mushrooms, thin slices of chicken
breast, squares of Chinese cabbage, shucked shrimp.
Fresh spinach to simmer along with the other foods is
ready in the big red bowl. The broth is chicken
bouillon that boasts a faint overtone of ginger.
Individual bowls of fluffy rice are served at the same
time as Hot Pot.

The how-to. You pick out a few choice tidbits at a
time and drop them from chopsticks, bamboo tongs, or
fork into the lazily bubbling broth. In a few minutes,
fish them out to dip into zesty sauces on your plate,
like Peanut or Red Sauce, Chinese Mustard or Ginger
Soy.

Traditionalists poach eggs in the broth when it has
taken on subtle flavor from the foods that have
simmered in it. At the very last, the hostess may
ladle the broth as a soup. It’s delicious! Dessert?
Skip it, or serve a fruit bowl and candied ginger with
coffee or tea.

Etiquette: Use one set of chopsticks for cooking and
fishing out morsels from Hot Pot, use a second set for
eating. If only one set is provided for each guest,
simply reverse your chopsticks (large ends down) when
you cook or help yourself to food.

Oriental Hot Pot

Chinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot
cooked rice

Shortly before cooking time arrange the meats and
vegetables on large tray or platter; use a bowl for
spinach. Set out dunking sauces. Provide Bamboo tongs,
chopsticks or long-handled forks as cooking tools for
guests.

Heat chicken broth in electric skillet or chafing dish
(or use Mongolian cooker– directions follow). Add
bouillon cubes to hot broth and stir to dissolve; add
monosodium glutamate and ginger. Heat to simmering.
For cooking have broth barely bubbling. Each Guest
picks up desired foods with chopsticks or whatever,
drops them into the bubbling broth. When his tidbits
are cooked, he lifts them out and dips into the sauces
on his plate. Serve with rice. Makes 4 servings.

To use Mongolian cooker, fill chimney of cooker with
charcoal and add charcoal starter. Pour cold chicken
broth into cooker. Cover cooker, then light charcoal.
When broth is hot, continue as above.

—–

Popularity: 16% [?]

Title: Chocolate Chocolate-Chip Cookies
Categories: Cookies
Yield: 54 servings

1 3/4 c All-purpose flour; sifted
1/4 ts Baking soda
1/2 lb Unsalted butter
1 ts Vanilla
1 c Sugar
1/2 c Dark brown sugar
1/3 c Unsweetened cocoa
2 tb Light cream
1 c Pecans; coarsely chopped
1 c Semisweet chocolate chips

Recipe by: Maida Heatter
Sift together flour and baking soda and set aside.

With electric mixer, cream butter, then add vanilla and both sugars and
beat to mix well. Add cocoa and beat to mix well on low speed. Add cream
and gradually add sifted dry ingredients, beating only until mixed.

Stir in pecans ans chocolate chips with wooden spoon.

Use a rounded spoonful (less than heaping) for each cookie and place 1 1/2
inches apart on cookie sheet. It is best to put aluminum foil on the pan
first. Bake for 12-13 minutes. Let cool before removing to rack.

—–

Popularity: 5% [?]

  • Filed under: Foreign, Italian, Pasta, Vegetarian
  • Cereal Killer Cookies

    Recipe

    Cereal Killer Cookies

    Recipe By : Dianne Mott Davidson
    Serving Size : 1 Preparation Time :0:00
    Categories : Desserts

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    2 1/4 cups old-fashioned oats
    12 ounces almond brickle chips
    1 2/3 cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup unsalted butter
    2 large egg
    1 tablespoon vanilla extract
    1 cup dark brown sugar — firmly packed
    3/4 cup sugar

    Preheat the oven to 375. In a small bowl, mix the oats with the brickle chips.
    Sift the flour, baking soda, baking powder, and salt together. In a food
    processer, mix the sugars until blended, then gradually add the butter.
    Continue to process until creamy and smooth. Add the eggs and vanilla and
    process until blended. Add the flour mixture and process just until combined.
    Pour this mixture over the oats and brickle chips and stir until well
    combined. Using a 2-tablespoon measure, measure out scoops of dough and place
    at least 2 inches apart on greased cookie sheets. Bake for 12 to 15 minutes or
    until golden brown. Cool on wire racks

    – - – - – - – - – - – - – - – - – -

    Popularity: 10% [?]

  • Filed under: Desserts, Foreign
  • Malted Milk Cookies

    Recipe

    Title: Malted Milk Cookies
    Categories: Cookies, Desserts, Harned 1994
    Yield: 1 batch

    2 1/2 c All-purpose flour
    3/4 c Plain malted milk powder
    1 ts Baking soda
    1 c White sugar
    1/2 c Light brown sugar
    1 c Salted butter; softened
    2 lg Eggs
    2 ts Vanilla
    2 tb Sweetened condensed milk
    1 pk Semi-sweet chocolate chips
    — (12 oz./2 cups)

    Preheat oven to 300 F.

    Combine sugar, softened butter, baking soda, eggs, milk, malt powder
    and vanilla in a large bowl; beat at low speed until well blended.
    Do not overmix. Gradually fold in flour and mix well. Add chocolate
    chips last to mixture and drop in 1 tb. drops onto an ungreased
    cookie sheet.

    Bake 12 – 15 minutes at 300 F. in the center rack of oven.

    Yield: About 2 1/2 dozen cookies.

    Found on Linda Fields’s Cyberealm BBS as maltcok2.zip. Formatted by
    Cathy Harned.

    MMMMM

    Popularity: 6% [?]

  • Filed under: Foreign, Soups
  • Parslied Noodles

    Recipe

    Title: PARSLIED NOODLES
    Categories: Pasta, Diabetic
    Yield: 9 servings

    6 oz Medium egg noodles, uncooked
    1/4 c Reduced-calorie margarine,
    -melted
    2 tb Chopped fresh parsley
    Dash of garlic prowder
    2 tb Grated Parmesan cheese

    Cook noodles according to package directions,
    omitting salt and fat; drain well. Pour margarine
    over noodles.
    Add parsley and garlic powder; toss gently to coat.
    Sprinkle with cheese. Yield: 9 servings.

    Nutritional information per 1/3 cup serving:
    calories – 94, protein – 3 gm., fat – 3 gm.,
    carbohydrates – 13 gm., cholesterol – 17 mg., sodium-
    164 mg., fiber – 1 gm. Diabetic Food Exchanges:
    Starch – 1, Fat – 1/2.

    FROM: The Complete Step-by-Step Diabetic Cookbook,
    from Oxmoor House, copyright 1995. ISBN:
    0-8487-1431-8. Formatted to MM by Trish McKenna
    11/19/95. Submitted By “LISA (POOH) CRAWFORD IN
    PERRINE, FLORIDA” On SUN, 19
    NOV 1995 234142 -0500 (EST)

    —–

    Popularity: 9% [?]

  • Filed under: Appetizers, Foreign
  • Mexican Bean Soup

    Recipe

    Title: Mexican Bean Soup
    Categories: mexican, soups
    Yield: 8 servings

    1 lb ground beef
    1 md yellow onion chopped fine
    1 pk taco seasoning
    1 pk ranch dressing
    1 cn tomatoes
    1 cn whole kernal corn
    1 cn pinto beans
    1 cn kidney beans
    1 cn ranch beans

    Brown ground beef with onions. Add all other
    ingredients and cook until ready to serve. Salt and
    pepper to taste. Georgann Self
    Pallatable potpourri
    format By Emilie rwsm05a
    ( I would add a couple of cloves of garlic minced to
    this and two or three teaspoons of cilantro )

    —–

    Popularity: 5% [?]

  • Filed under: Foreign, Relishes
  • Title: Pumpkin Marble Cheesecake
    Categories: Cakes, Desserts
    Yield: 10 servings

    1 1/2 c Gingersnap Crumbs
    1/2 c Finely Chopped Pecans
    1/3 c Margarine, Melted
    16 oz Cream Cheese, Softened
    3/4 c Sugar
    1 ts Vanilla
    3 ea Eggs
    1 c Canned Pumpkin
    3/4 ts Cinnamon
    1/4 ts Ground Nutmeg

    Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches
    up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes.
    Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on
    electric mixer until well blended. Add eggs, one at a time, mixing well
    after each addition. Reserve 1 c batter, chill. Add remaining sugar,
    pumpkin and spices to remaining batter; mix well. Alternately layer
    pumpkin and cream cheese batters over crust. Cut through batters with
    knife several times for marble effect. Bake at 350 degrees F., 55 minutes.
    Loosen cake from rim of pan; cool before removing rim of pan. Chill.

    —–

    Popularity: 7% [?]

  • Filed under: Desserts, Foreign
  • Chili#3

    Recipe

    Chili #3

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Chili

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 tablespoon Vegetable oil
    1 1/2 cups Chopped onion
    1 cup Chopped green pepper
    1 1/4 pounds Ground veal, beef — pork
    1 1/2 tablespoons Minced garlic
    3 tablespoons Chili powder
    1 teaspoon Ground cumin
    1 teaspoon Oregano
    Bay leaf
    1/2 teaspoon Black pepper
    4 cups Canned tomatos
    1 tablespoon Red wine vinegar
    1/4 teaspoon Red hot pepper flake

    Heat oil in skillet, add onion and green pepper. Cook until wilted. Add the
    meat and, using the edge of a heavy kitchen spoon, stir and chop the meat to
    break up any lumps. Sprinkle the meat with garlic, chili powder, cumin and
    oregano. Stir to blend. Add the bay leaf, pepper, tomatos, vinegar and crushed
    hot pepper.
    Bring to a boil and cook for 1 hour, stirring occasionally.

    – - – - – - – - – - – - – - – - – -

    Popularity: 5% [?]

  • Filed under: Foreign, Personal, Poultry
  • Special Chicken

    Recipe

    Title: Special Chicken
    Categories: Chinese, Chicken, Wings, Ceideburg 2
    Yield: 1 servings

    1 1/2 lb Chicken wings, cut-up into
    -segments at joints.

    MMMMM————————–MARINADE——————————-

    MMMMM————————-A MIXTURE——————————
    2 tb Soy sauce
    1 ts Sugar
    1 tb Sherry wine
    A few gratings of fresh
    -ginger
    2 ts Hoisin sauce
    1 Clove garlic, minced
    1/4 ts Sesame oil
    1 ts Salt
    ds MSG (optional)

    MMMMM————————-B MIXTURE——————————
    2 Eggs
    1/2 c Cornstarch
    1/2 c Flour
    Oil for deep frying
    Lettuce leaves, shredded

    Green onion, Chinese parsley and cashew nuts, all chopped, for
    garnish This is one of the better deep-fried chicken recipes I’ve
    found. It calls for chicken wings, but I used a whole chicken, cut
    up Chinese style and just increased the marinade ingredients a tad.

    Serve this with side dishes of hoisin sauce, spiced salt (toasted salt
    mixed with black pepper about half and half), hot mustard and chili
    oil along with a bowl of finely chopped scallions. Dip piece of
    chicken into the dip of your choice, then into the scallions and
    enjoy! Ice cold beer goes great with this dish. Oh yeah++steamed
    rice too…

    Be sure to use the dark, toasted sesame oil rather than the health
    food store stuff.

    1. Soak cut-up chicken in marinade ingredients A for 1 hour. Mix
    ingredients B into bowl with marinated chicken. Stir well. Will be
    very sticky and stiff to mix.

    2. Heat 2 inches oil in wok to 375F. Drop batter covered chicken
    piece by piece carefully into hot oil. Do not fill wok too full of
    chicken or it will take too long to brown. Should take only 5
    minutes to cook through. Result will be crispy golden brown chicken
    pieces.

    3. Drain on paper towels. Place on platter lined with lettuce
    shreds.

    4. Garnish if desired with chopped green onions, Chinese parsley and
    cashew nuts.

    From “Quick and Easy Gourmet Wok Cooking” by Kay Shimizu.
    Shufunotomo Co. Ltd., Tokyo. 1973. Distributed in the U.S. by Japan
    Publications Trading Co. 1255 Howard St., S.F., Ca. 94103. ISBN
    0-87040-245-5.

    Posted by Stephen Ceideberg; July 11 1991.

    MMMMM

    Popularity: 5% [?]

  • Filed under: Foreign, Poultry
  • Vegetable Soup- Hasa

    Recipe

    VEGETABLE SOUP – HASA

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Soups Vegetables
    Vegetarian

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    ***** NONE *****

    2 Tablespoons olive oil 2 medium carrots, peeled and
    chopped into small pieces 1 large onion, chopped 2
    cloves garlic, crushed 2 Tablespoons grated fresh
    ginger 2 medium potatoes, peeled and diced into
    1/2-inch cubes 4 medium tomatoes, chopped I cup finely
    chopped coriander leaves 7 cups water 2 teaspoons salt
    I teaspoon pepper 1 teaspoon cumin Heat oil in a
    saucepan; then stir-fry carrots, onion, garlic, and
    ginger over medium heat for 8 minutes. Add potatoes,
    tomatoes, and coriander leaves and stir-fry for
    another 5 minutes. Add remaining ingredients and bring
    to boil. Cover and simmer over medium-low heat for I
    hour or until vegetables are well-done. A touch of
    ginger adds a lot to this soup.

    – - – - – - – - – - – - – - – - – -

    Popularity: 6% [?]

  • Filed under: Foreign, Pasta, Spicy, Vegetarian
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