CHILI-CORN SAUCE – MASTER CHEFS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Basics Sauces
Masterchefs New york
Aap

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion, top and bottom cut
— off and reserved
1 Pepper, red bell, top and
— bottom cut off and re-
— served
1 Pepper, green bell, top
— and bottom cut off and
— reserved
2 Corn, ears
2 tb Oil, vegetable or more
12 oz Beef, stew meat, (shin,
— chuck, or round) cut
— into 1-inch cubes
1 tb Garlic, finely chopped
2 1/2 tb Chili, powder
1 pn Pepper, red, ground
1 pn Pepper, black, ground
1/2 c Vermouth, dry OR
1/2 c Wine, white, dry
4 c Stock, veal *
3 c Cream, whipping

* Recipe for VEAL STOCK follows in another recipe
file.

For Chili-Corn Sauce:
ÿÿÿÿÿÿÿ

Coarsely chop the reserved trimmings from your
onions and peppers; set aside.

Cut the whole onion and peppers into a neat fine
dice; set aside.

With a small paring knife remove the corn kernels
from the cob, reserving the cobs, and combine kernels
with the diced vegetable mixture.

In a large heave saucepan heat 2 tablespoons of
oil until very hot but not smoking. Add the meat
cubes and stir over high heat, shaking the pan, until
the meat is nicely browned (about 7 minutes.)

Add the chopped vegetable trimmings to the meat
and toss 4 to 5 minutes.

Add the garlic to the mixture and toss 2 minutes.

Add the chili powder, ground red pepper and black
pepper to the mixture and stir for 2 minutes.

Add the vermouth and reduce the mixture for 2
minutes.

Add the Veal Stock and reserved corncobs and
bring the mixture to a boil, stirring.

Boil mixture gently, skimming any fat from the
surface frequently, until the stock has reduced to a
light syrupy consistency (20 minutes or more.)

Add the cream and continue to boil gently,
skimming, until liquid is reduced and coats the back
of a spoon (about 8 minutes or longer.)

Remove and discard corncobs.

Strain half of the mixture into a clean saucepan,
add corn and vegetable mixture to strained liquid,
boil for 2 minutes, and set aside.

(Combine unstrained half and solids from strained
half and reserve as a stew for another meal. Further
cooking may be necessary.)
Source: New York’s Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Larry Forgione, An American Place
Restaurant, New York

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Popularity: 4% [?]

Date: Wed, 29 Sep 93 18:03:29 CDT
From: simmons@Texaco.COM (Robert L. Simmons)

Black Beans (Margret Simmons)

2 lbs. dry black beans soaked 8 hrs/overnight
1 qt. veggie stock
soaking water plus enough to cover an inch
3 bay leaves

2 bell peppers chopped
2 onions chopped
10 garlic cloves finely chopped
1/2 cup cooking sherry
1 tsp. allspice (ground)
1 lemon quartered with
4 whole cloves stuck in each quarter
black pepper

Cook first 4 ingredients for 1.5 hrs. Add rest
of ingredients and simmer .5-1 hr until tender.

Popularity: 2% [?]

Title: HOT SOUR SOUP
Categories: Soups, Pork
Yield: 6 servings

2 tb Dried chinese fungi (4-5)
4 ea Chinese mushrooms, medium, d
8 ea Dried tiger lily buds
4 c Chicken stock
1/3 c Bamboo shoots, shredded
1/3 c Pork shreds, lean, boneless
1 ts Soy sauce, dark
1/2 ts Sugar
1 ts Salt
1/2 ts White pepper, freshly ground
2 tb Wine vinegar, red
2 tb Cornstarch
3 tb Water
1/2 lb Bean curd (tofu) cut into sm
1 ea Egg, lightly beaten
1 ts Sesame oil
2 tb Scallions, chopped

Fat grams per serving: Approx. Cook
Time: 30 Soak the fungi, mushrooms and tiger lily buds
in warm water for 20 minutes. After trimming off any
tough stems, cut the fungi and mushrooms into slices.
With the fingers, shred the tiger lily stems. Place
the fungi, mushrooms, tiger lily buds, stock, bamboo
shoots, and pork shreds into a saucepan. Bring to a
boil and simmer for 10 minutes.
Add the soy sauce, sugar, salt, pepper vinegar.
Combine the cornstarch with the water.
Add a little of the hot soup to the cornstarch, return
all to the pan, and heat to boiling, stirring. Add
the bean curd and cook 1-2 minutes.
Just before serving, turn off the heat, add the egg,
and stir a few times in a circular motion. Add the
oil. Sprinkle each serving with scallions.
NOTE: The Hot comes from the white pepper, and the
sour comes from the vinegar.
SOURCE: N.Y. Times Cookbook

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Popularity: 11% [?]

Title: Hungarian Goulash Soup
Categories: Soups/stews, Beef, Hungarian
Yield: 10 servings

4 x Med Onions, peeled chopped 1 1/2 ts Dried Marjoram
2 x Lg cloves Garlic, crushed 1 ts Minced Lemon peel
1/2 c Shortening or salad oil 8 c Water
3 1/2 tb Paprika (Hungarian) 2 ts Salt
3 lb Lean Beef Chuck (1″ cubes) 1/2 ts Pepper
2 x Lg Tomatoes, peeled choppe 4 x Med Potatoes, peeled
cubed
2 ts Caraway seeds

Cut chuck into 1″ cubes.
Saute onions and garlic in heated shortening or oil in a large kettle
until tender. Stir in paprika; cook 1 minute. Wipe beef cubes until dry.
Brown cubes, several at a time, on all sides. Add tomatoes, caraway seeds,
marjoram, lemon peel, water, salt, and pepper.
Bring to a boil. Lower heat and cook slowly, covered, 45 minutes. Add
potatoes and continue to cook about 20 minutes longer, until potatoes are
tender.
Serves 10.

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Popularity: 3% [?]

THAI HOT SOUR SHRIMP SOUP (TOM YUM GOONG)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Thai Soups
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Shrimp, peeled deveined
3 1/2 c Water
4 Kaffir lime leaves
2 Stalks lemongrass
— cut into 1″ pieces
— and smashed. Use 2″ from
— base only. Discard leaves
1/2 c Straw mushrooms
— (canned or fresh)
2 tb Lime juice
3 tb Fish sauce (Nam Pla)
1 t Thai red curry paste
2 ts Sliced red green chilis
— (or to taste)
1 tb Chopped cilantro leaves

In a medium saucepan, bring water to a boil over high
heat. Stir in the curry paste, lime leaves and
lemongrass. Bring to a boil again and add shrimps and
mushrooms. Cook just until the shrimps are done but
not overcooked. Stir in fish sauce and remove from
heat. Spoon the soup into a serving bowl and add lime
juice, stir to mix well. Sprinkle chilies and cilantro
leaves before serving. Serve hot with cooked rice.
Makes 2 servings.

NOTE: Boneless chicken pieces may be used instead of
shrimps. Omit the chilies if desired. Additional fish
sauce may also be added to the soup at the table.

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Popularity: 3% [?]

Title: Burgoo
Categories: Stew Beef Main dish
Servings: 20

3 lb Ready to Cook BroilerChicken 2 lb Beef Shank Cross-cuts
12 c Water 1 T Salt
1/4 t Pepper 6 ea Slices Bacon
56 oz (2 cns) Tomatoes 1 c Cubed Peeled Potatoes
2 c Coarsely Chopped Carrots 1 c Chopped Onion
1 c Chopped Celery 1 c Chopped Green Pepper
2 T Packed Dark Brown Sugar 1/4 t Crushed Dried Red Pepper
4 ea Whole Cloves 1 ea Clove Garlic, Minced
1 ea Bay Leaf 4 ea Ears Of Fresh Corn
32 oz (2 cns) Butter Beans 10 oz Frozen Cut Okra
2/3 c Unbleached All-purpose Flour

In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts,
water, salt and pepper. Cover; cook til meat is tender, about 1 hour.
Remove chicken and beef from broth, reserving broth. Remove chicken and
beef from bones; discard skin and bones. Cube beef and chicken. Set
aside. Cook bacon til crisp; drain, reserving drippings. Cruble bacon,
set aside. To reserved broth in Dutch oven, add cubed beef, undrained
tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red
pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often.
Remove cloves and bay leaf. With knife, make cuts down center of each row
of corn kernels and scrape off of cobs. Add corn, cubed chicken,
undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour
and reserved bacon drippings; stir into stew. Cook until stew thickens.
Salt to taste. Garnish with parsley and serve hot with baking powder
biscuits for a great meal.

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Popularity: 19% [?]

THANKSGIVING DRESSING

1 pound whole wheat bread, cubed
1 pound mushrooms, sliced
1 large onion, sliced
1 head celery, sliced
5 – 10 cloves garlic, minced
1 tablespoon dried sage
2 teaspoons dried thyme
black pepper
1/2 cup white wine
veggie broth or broth made from chicked flavor veggie broth mix
1 equivilent of non fat egg stuff, or not if you are vegan
salt if you need it

sautee all the veggies in white wine, I do it in batches, too much for
my biggest pan. Add herbs to the sauteeing veggies. Cook til veggies
are tender but not limp and mushies have let go of their juice.

Mix veggies with bread cubes. Add egg and enough broth tomake it all
quite moist but not soupy, you know, just right.
Bake covered about 30 minutes, uncover and bake 15 minutes more.

Serve with mushroom gravy.

Popularity: 4% [?]

Black Bean and Potato Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16 oz can black beans — drained
2 potatoes — washed and diced
1/2 pound cooked ham — diced
6 cups beef broth
1/4 cup dried chopped onions
1 4 oz can chopped jalapeno peppers — or
mild chili peppers
1 clove garlic — minced
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon ground thyme
1/8 teaspoon ground cloves
sour cream — garnish
chopped tomatoes — garnish

In Crock-Pot, combine beans, potatoes, ham, broth, onion, peppers, garlic, cumi
n, oregano, thyme, and cloves. Cover and cook on Low 8 to 10 hours or on High
4 to 5 hours. Serve. Garnish bowls with sour cream and chopped tomatoes if de
sired.
Serve 6 to 8

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Popularity: 3% [?]

Double Delicious Halloween Bars

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup margarine or butter
1 1/2 Cups graham cracker crumbs
1 (14 Oz.) Can sweetened condensed milk
1 (12 Oz.) Pac milk chocolate chips
1 Cup peanut butter chips

Preparation :
Preheat oven to 350 degrees (325 degrees for glass dish). In 13 x 9 inch
baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine;
pour sweetened condensed milk evenly over crumbs.

Top with chips; press down firmly. Bake 25 to 30 minutes or until lightly
browned.

Cool. Cut into bars.

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Popularity: 3% [?]

Title: Cabbage Soup With Paprika, Kielbasa And Raisi
Categories: New, Text, Import
Yield: 4 servings

6 sl bacon, — diced
1 onion, — halved and thinly
: sliced
4 garlic cloves, — minced
3 lb cabbage, cored, cut into –
1 inch-wide strips
1/2 ts sweet paprika
8 c chicken or pork stock
28 oz cn whole, peeled tomatoes
1 c raisins
1 1/2 lb kielbasa, cut in — 1/3-inch
: slices
: Chopped parsley, for
: garnish

In a heavy-bottomed soup pot heat bacon over medium
heat. Saute 5 minutes, or until most of fat is
rendered. Add onions and garlic; sautJ 5 minutes until
onion is tender. Add cabbage and paprika, stirring to
mix well, and sautJ 5 minutes. Add stock and bring to
a boil, stirring. Using your hand, squeeze most of
juice from tomatoes, cut into coarse chunks and add to
pot. When mixture comes to a boil, lower heat to
simmering and cook 15 minutes. Add raisins and cook 10
minutes more. Add kielbasa and simmer just until
sausage slices are warm, about 3 minutes. Divide soup
among 4 soup bowls and sprinkle with parsley.

Yield: 4 servings

Recipe By :TASTE SHOW #TS4615

From: Meg Antczak

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Popularity: 7% [?]