Title: Chinese: Shrimp Fried Rice
Categories: Main dish, Seafood, Bar-b-q, Rice, Eggs
Yield: 3 servings

———————–CATE VANICEK———————–
c Cold cooked rice
3 Eggs, slightly beaten
1/3 c Raw shrimp, cleaned and
Slivered
1/3 c BBQ pork
1/2 ts Cornstarch
1 ts Wine
1 tb Soy sauce
1/4 ts MSG (optional)
2 Green onions, diced
1 ts Salt
Peanut oil

Pan-fry the eggs into thin sheets in a frying pan.
Remove and cut into small strips.

Heat peanut oil over high heat. Stir-fry shrimp and
chicken. When done, sizzle in 1 tsp. wine.

Add the cooked rice. Stir until well-mixed. Add 1
tbsp. soy sauce, 1/4 tsp. MSG and the diced green
onion. Add 1 tsp. salt (or more). Stir-frry for at
least 10 minutes over MEDIUM heat. Add egg strips.

Serve hot.

Note: The cooked rice should not be sticky. It might
even be better to use day-old rice. If you must use
freshly cooked rice, you may spread the rice on a
cookie sheet and let cool completely before you
stir-fry it.

SOURCE: Stella Chan’s Secrets in the Art of Chinese
Cooking.

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Popularity: 3% [?]

CREAMY PUMPKIN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Cuban

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Olive oil
1 lg Onion, chopped
2 ea Garlic cloves, chopped
2 lb Butternut squash, diced
4 c Stock
1 c Water
1 d Tabasco
Salt to taste
Pimento strips to garnish

Heat olive oil overl ow heat add onion garlic. Cook, stirring till
tender. Add squash stock, cover simmer for 40 to 50 minutes or till
the squash is very soft.

In a food prcessor, process soup till its very smooth return to pot. Thin
with water season. Pour into a tureen garnish with pimento.

Adapted from Randelman Schwartz, “Memories of a Cuban Kitchen”

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Popularity: 4% [?]

RED BELL PEPPER AND CORIANDER PANCAKES WITH GUACAMOLE

Recipe By : COOKING LIVE SHOW #CL8782
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon red pepper flakes, or to taste
2/3 cup milk
2/3 cup diced red bell pepper
3 tablespoons chopped cilantro leaves
2 eggs — separated
1 tablespoon melted butter
Salt and freshly ground pepper, to taste

In a bowl combine flour, cornmeal, red pepper flakes, milk, red bell
pepper, cilantro, egg yolks, and melted butter. Season with salt and
pepper. With electric mixer beat egg whites to soft peak and fold
into
batter.

In a nonstick pan over moderate heat brush some melted butter. Drop
batter
by the spoonful into pan so that pancakes are about 1 1/2 inches in
diameter. When bubbles appear on surface of pancakes and undersides
are
golden brown, flip pancakes and allow undersides to cook until
golden.
Remove pancakes top rack to cool.

Guacamole:

1 avocado, peeled and finely diced
2 tablespoons lime juice, or to taste
1 jalapeno, seeded and diced
2 tablespoons chopped cilantro, or to taste
Salt and freshly ground pepper, to taste
3 Roma tomatoes, seeded and diced

In a bowl combine avocado, lime juice, jalapeno, cilantro, salt, and
pepper. If desired, mash with fork to smooth avocado. Add tomatoes
and fold
together.

Assembly:

When pancakes are cool, spoon about 1/2 teaspoon sour cream onto
center.
Top with an equal amount of guacamole. Garnish with leaf of cilantro.

Yield: 36 – 40 pancake

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Popularity: 2% [?]

Title: Little Cheddar Biscuits
Categories: Breads Cheese Quickbreads
Servings: 8

2 c Unbleached Flour
1 ts Mustard; Dry
1 ts Paprika
1/4 ts Baking Powder
1 c Butter; Room Temperature
10 oz Cheddar; Sharp, Grated
1 ts Worcestershire Sauce

Combine the flour, dry mustard, paprika and baking powder in a medium
bowl. Beat the butter, either by hand or with an electric mixer at medium
speed, until light and fluffy. Slowly beat in the cheddar cheese and
Worcestershire sauce. Gradually add the flour mixture, stirring with a
fork,
until well blended. On a lightly floured surface, shape the dough into a
long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil.
Place on a platter and refrigerate for at least 2 hours, better overnight.
Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick.
With your hands, roll each slice into a ball. Flatten slightly and place
on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the
preheated oven. Biscuits will only brown slightly on the bottom.

—————————————————————————–

Popularity: 3% [?]

BROCOLI CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Vegetables
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Cooked Rice
1 Small jar Cheeze Whiz
2 cn Undiluted Cr. of Mush. Soup
1 c Onions, chopped
1 c Celery, chopped
2 pk Brocoli, chopped

Sautee onions and celery until tender. Mix Cheese
Whiz with hot rice. Mix soup, cooked brocoli, onion
and celery and then put all together, let set for one
half hour and then bake uncovered in 350 degree F.
oven for one hour.

Dennis Spivey, Prodigy Food Wine Board

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Popularity: 20% [?]

RICE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Appetizers
Vegetarian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Ghee
1 c Mixed vegetables, diced*
2 Garlic cloves
2 c Cooked rice
3 c Water
1/2 ts Sage
1 t Rosemary
1 t Parsley
1 tb Soy sauce
Salt pepper

Heat ghee in a large soup pot. Saute the diced
vegetables garlic for 15 minutes. Pour over water,
bring to a boil simmer until the vegetables are
almost tender. While the vegetables are simmering, add
the herbs in order. About 5 minutes before the end of
the cooking time, add the cooked rice. Add more water
if necessary.

“Tasajara Cooking”

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Popularity: 14% [?]

Peppy Lasagna

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Italian sausage – casing
1 can Tomatoes – whole — cut up
removed crumbled
(16 oz. can) (2 cups)
(35 min left) — (H)elp
imported — if possible
More?
1 can Tomato paste – imported
1/2 cup Celery – chopped
(6-oz. can)
1/2 cup Carrot – finely chopped
1 teaspoon Salt – optional — or to
1/2 teaspoon Oregano – dried — crushed
taste
10 ounce Lasagna noodles – (I cook
1/2 teaspoon Pepper – freshly ground
the whole pound so I
DIVIDED
have enough whole noodles
3 cup Ricotta – OR cream-style
to use)
cottage cheese
1/2 cup Parmesan cheese – imported
2 tablespoon Parsley – snipped
freshly grated
(35 min left) — (H)elp
2 Eggs – beaten
More?
16 ounce Mozzarella – imported
1/2 cup Onion – chopped
thinly sliced

DIRECTIONS ———————————————————— In
skillet, cook sausage, onion, celery and carrot until meat is lightly browned.
Drain off excess fat. Stir in tomatoes, tomato paste, salt, oregano and the
first 1/4 teaspoon pepper. Simmer, uncovered, 30 minutes, stirring
occasionally.
Cook lasagna according to package; drain well.
Combine ricotta, Parmesan, eggs, parsley and remaining pepper.
Place half the noodles in a greased 13-1/2 x 8-1/2 x 1-3/4-inch baking dish.
Spread with half the cheese filling; add half the mozzarella, and half the meat
sauce. Repeat layers.
Bake, uncovered, in 375F oven for 30 minutes. Let stand 10 to 15 minutes
before serving. Cut into squares to serve.
Serves 10 to 12. (35 min left), (H)elp, More? Note to unsuccessful lasagna
makers: This recipe worked for a 14-year-old as written above! Note: I can’t
remember where I got this recipe as it was early highschool. It was the first
lasagna I ever made, and as I told some of you already, my father went all over
town, getting me the best Italian sausage (at Puglia’s Grocery) and freshly
grated imported Parmesan and whole milk mozzarella (at Central Grocery in the
French Quarter). It was quite good and my dad loved it! I find most lasagna
recipes, as I did this one, lacking in sauce, as I like them juicy. If any of
you were to make this, as I did again many years later for Brian, I would
recommend making more sauce by adding more Italian sausage, more tomato sauce
(add some fresh tomatoes, peeled, seeded and chopped, OR some sun-dried
tomatoes), about 1/4 cup red wine, a clove or two of garlic, and a tad more (35
min left), (H)elp, More? seasoning. I would add a few drops of Tabasco or
hot sauce as well as some Italian seasoning. If the sauce turns out too thick,
I would thin with more red wine or some chicken broth for those of you who
avoid alcohol.
The funny thing about this dish is though it turned out great and my father
raved, I was disappointed as I really wanted “traditional” Italian lasagna with
ground meat sauce instead of the Italian sausage.
(The anise flavor of the Italian sausage was something I was not yet used to,
and Puglia’s sausage was heavy on the anise.) I continued to make lasagna for
my dad, but I don’t think I ever made this type again. About 20 years later I
made it for Brian when I got nostalgic about my father, and he, too, liked it
better than the “traditional” ! Converted
by MMCONV vers. 1.10

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Popularity: 3% [?]

Date: Fri, 04 Mar 94 08:34:04 CST
From: “Lu Bozinovich ”

Orange Salsa

2 large (Florida) oranges, peeled, pith removed and diced (1 1/2 c)
1 large tomato, seeded and diced (1 c)
1/3 c minced red onion
1 t grated orange peel (I recommend you use organic, if you do this)
1 t minced garlic
1 t minced ginger root
1/2 jalapeno chili pepper, minced fine (2 t)
1/4 t salt
1 T fresh cilantro, or coriander

In a bowl combine all ingredients except the cilantro and chill, covered,
until ready to serve. Before serving, stir in the cilantro.

Popularity: 5% [?]

Rum Cake

Recipe By : Norma D. Hosken
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
150 Grams plain flour
25 Grams cocoa
2 Lvl Tsp baking powder
100 Milliliters corn oil
100 Milliliters milk
2 eggs — separated
150 Grams soft brown sugar
1/4 Tsp salt
100 GRAMS soft brown sugar
140 Milliliters water
40 Milliliters rum

1. Sift and mix together the 5 dry ingredients. Beat together the
corn oil, milk and egg yolks. Beat the two mixtures together, like a
batter.

2. Beat egg whites until stiff. Fold into batter mix.

3. Pour mixture into a greased 20 cm cake tin, and bake at 180 oC for
40 mins.

4. When cake is cold make topping by putting the sugar and water into
a saucepan and boiling slowly for 5 mins. Remove from heat, stir in
rum and pour over cake. If this is served as a pudding then serve with
whipped cream.

Difficulty : moderate.
Precision : measure ingredients.

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Popularity: 13% [?]

Title: FLAKY PIE CRUST MIX
Categories: Mixes
Yield: 1 servings

12 1/2 c Unbleached Flour
5 c Vegetable Shortening
2 tb Salt

———————-FLAKY PIE CRUST———————-
2 1/2 c Flaky Pie Crust Mix
1 Large Egg, Beaten
1/4 c ICE Water
1 tb White Vinegar

Combine unbleached flour and salt in a large bowl and
blend well. With a pastry blender, cut in shortening
until evenly distributed. Mixture will resemble
cornmeal in texture. Put in a large airtight
container and lable as Flaky Pie Crust Mix. Store in
a cool, dry place and use within 10 to 12 weeks. Or
put about 2 1/2 cups of mixture each into 6 freezer
bags. Seal and label bags and freeze. Use within 12
months.

Makes about 16 cups mix, enough for 6 double pie
crusts or 12 single pie crusts. FLAKY PIE CRUST:

Crumble Flaky Pie Crust Mix, if frozen. Put mix in a
medium bowl. In a small bowl, combine ice water, egg
and vinegar. Sprinkle a spoonful of the water mixture
at a time over the flaky pie crust mix and toss with a
fork until dough barely clings together in the bowl.
Roll out dough to desired thickness between 2 sheets
of lightly floured waxpaper. Place dough in 9-inch
pie plate without stretching. Flute edges. If
filling recipe calls for a baked picrust, preheat oven
to 425 degrees F. (220 degrees C.). Bake 10 to 15
minutes, until very lightly browned. Cool. Fill and
bake according to directions for filling. For double
crust pie, place top crust over filling, press and
flute edges, and cut slits in top crust. Makes enough
crust for one 9-inch double-crust pie or two
single-crust pies.

—–

Popularity: 4% [?]