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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Chiles — dried

1. Rinse, dry, and remove the stems, then crush or tear the dried chiles with
your hands into little pieces (approximately 1/2 inch). Chile caribe can
contain a portion of the seeds of the pepper. Red pepper flakes, sold in most
supermarkets, have the look of chile caribe but are usually the Italian type
pepper and impart a different flavor.~

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Recipe By : Charleston Receipts
Serving Size : 8 Preparation Time :2:00
Categories : Soup Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large beef bone plenty of meat
2 medium onions — chopped
3 pounds okra — chopped
salt and pepper
bay leaf
3 quarts water
1 piece bacon
8 large fresh tomato or 2 large cans

Cook meat in water slowly for 2 hours. Add okra, bacon and peeled tomatoes,
bay leaf, onions, salt and pepper to taste, let cook another 2 hours, add more
water if needed. Hot rice and cornsticks are usually served with this dish

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Recipe By : =

Serving Size : 0 Preparation Time :0:00
Categories : Beef Oriental
Barbecue

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Curry powder
1 teaspoon Turmeric
1 tablespoon Palm sugar or brown sugar
2 tablespoons Fish sauce (nam pla)
2 tablespoons Lime juice
1 tablespoon Vegetable oil
1 pound Boneless pork loin
– cut into 3″ long x 1″ wide
– 1/4-inch-thick strips
24 8-in bamboo skewers
– soaked in water for 1 hour
1/2 cup Thick coconut cream
-(RECIPE Follows)
—–COCONUT MILK AND CREAM—–
1 can Unsweetened coconut milk

COMBINE CURRY POWDER, turmeric, palm sugar, fish sauce, lime juice and oi=
l.
Toss pork strips with marinade. Thread 3 or 4 pork strips onto the skewer=
s,
weaving in-and-out, sideways, in a ribbon fashion. Marinate for 30 minute=
s or
longer. Preheat grill. Brush strips with thick coconut cream. Place (brus=
hed
side down) over hot coals for 1 to 2 minutes or until charred and cooked.=

Turn over, brush with coconut cream and grill until cooked. Serve with Sp=
icy
Peanut Sauce (See RECIPE).

TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk i=
nto
a tall glass. Allow to sit for at least 1 hour so the thick cream rises t=
o
the top. Skim off top (cream) and set aside. The rest is thin coconut mil=
k.

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1 lb Pork, ground
1/2 lb (about 2 cups)
-Nappa cabbage, chopped
2 Eggs
1/2 c Scallion, chopped
3 tb Soy sauce
2 tb Sherry
1 tb Fresh ginger root, minced
1 tb Sugar
1 tb Sesame oil
1 ts White pepper
1/2 pk Wonton wrappers

Combine all the ingredients except the wonton wrappers
in a mixing bowl. Mix very well.

Place 1 wonton wrapper in your hand (the center should
cover your palm), then put 1 tablespoon of the filling
in the center of the wrapper. Gently squeeze and twist
the wrapper to form a “money bag” shape. Repeat until
all the filling has been used.

Put the dumplings in a bamboo steamer and steam for 10
minutes. Serve while the dumplings are very hot.
Makes 4 servings.

Recipe: Houston Post [> Be Seeing You — DPileggi
From: D. Pileggi Date: 12 Feb 94

—–

3/4 c Split Peas — dried
3 c Water
1 pk Peas, Frozen — thawed, 10
: oz
3 TB Mint — fresh, chopped
1/2 ts Salt — or to taste
1/8 ts Pepper — or to taste

Place split peas and water in a saucepan over med.
heat. Simmer until tender, about 30 min. Add peas
and continue simmering until they are cooked, 6 – 7
min. Cool slightly.

Place peas, water, salt, and pepper in a food
processor. Process until smooth. Serve hot or chill
and serve.

Recipe By : Bean Power by Tamara Holt

—–

2 c chicken, cooked, cut up
1 c celery, chopped
1 tb onion
1/2 c salad dressing
1/4 c walnuts
1 salt pepper
1 c grated cheese

Mix all ingredients in saucepan till hot. Top with cheese.

—–

———————————-BARB DAY———————————-
2 tb Fennel seeds
10 Star anise; broken into
– points
2 tb Szechwan peppercorns
1 tb Coriander seeds
3/4 ts Whole cloves
3/4 ts Cumin seeds
1 1/2 ts Black peppercorns
1/2 ts Cinnamon; ground
1/4 ts Ginger; ground
1/2 ts Tumeric

Makes 3/4 cup.
Toast the whole spices together in a small dry skillet over low heat,
stirring and adjusting the heat so that the spices toast without burning.
Stir until the spices are fully fragrant and the fennel seeds and lighter
colored spices are lightly browned, about 5 minutes. Stir in the ground
spices.
Using a spice grinder or a clean coffee grinder, grind the mixture
finely. Store in a tightly covered jar.
Serving suggestions: Use in marinades and sauces, mayonnaises, chopped
meat mixtures, sauteed vegetables and pastas.

Source: China Moon Restaurant, San Francisco, Ca, Barbara Tropp

—–

1 pk Brownie mix
1 pk Chocolate chips
1 pk Cream cheese,softened
1 ct Cool Whip,thawed
1 cn Any read-made pie filling

Make brownie mix according to directions on box. Add chocolate chips
and bake in springform pan as directed on box. Let cool. Mix cream
cheese with Cool Whip. Spread on brownie crust and chill for eight
hours or overnight. Remove springform – draw knife around the edge
for easy removal. Top with pie filling and serve.

MMMMM

1/2 c Oil, olive
3 ea Leek; sliced, white only
2 ea Garlic cloves; diced fine
1 ea Onion, yellow; peeled,
-chopped
1 c Celery; chopped
1 c Mushrooms; sliced
6 c Fish stock; or water, or
-clam nectar
1 c Tomato sauce, italian
1 c Wine, white, dry
Pepper, cayenne; to taste
1 lb Fish, white; boneless filet,
-cut into small pieces
-(cod, seabass, monkfish)
1/2 lb Clams; soaked 1 hr., drained
1/2 lb Crab
1/2 lb Shrimp
1/2 lb Mussels; scrubbed, bearded
Parsely; chopped, garnish

Saute the leeks, onions, celery, garlic and mushrooms until the onions
are clear. Add the stock, nectar or water, tomato sauce and white wine.
Bring to a heavy simmer and taste. Add the cayenne pepper and salt to
taste.
Prepare the seafood and add to the pot, remembering to add first those
things which take longest to cook. The various shellfish go in with the
shells on.
Simmer until done. Serve in large bowls over spaghetti. By adding extra
fish such as a lobster per person this will become a meal instead of a
soup.
reposted by DonW1948@aol.com

—–

Recipe By : Janet Morrissey
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter
3/4 cup sugar
2 oz. unsweetened chocolate, melted
1 tsp. vanilla
2 eggs
1 9-inch chocolate crumb crust

In small bowl, cream together butter and sugar until light and fluffy.
Add melted chocolate and vanilla. Beat until smooth. Add 1 egg and beat 5
minutes. Add remaining egg and beat 5 more minutes. Pour mixture into
crust (crust must be cool) and chill until set, about 3 hours. Spread
with whipped cream if desired.

Note: I wouldn’t attempt this without a good stand mixer. The “silk” in
the name refers to the texture, provided the filling is beaten until the
sugar is *completely* dissolved. It takes a long time to cream the butter and
sugar properly, and 5 minutes after each egg is a minimum.

We use a straight-sided 9 " cake pan and usually make at least 1-1/2
recipes of filling. In doing this the mixer is running almost continually for
30-40 minutes. I’m not sure it’s possible to overbeat it, but I know that if
it’s not beaten long enough, it’s grainy.

For the crust, proceed as for a graham cracker crust, but use Nabisco
chocolate wafers (don t remember the name); they re thin and crisp.

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