CAULIFLOWER-BROCCOLI “CHEESE” BAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Cauliflower, cut to florets
1 bn Broccoli, cut into florets
1 md Carrot, sliced thinly
2 tb Oil
3 ea Garlic cloves, diced
2 ea Onions, sliced
3 tb Tamari
1/2 ts Salt
1/2 ts Garlic powder
3 c Cheesy gravy
1 tb Nutritional yeast
1 t Paprika

Heat oil in large skillet, add the vegetables saute
for 7 minutes. Add tamari, salt garlic powder.
Cook for another 3 minutes.

Preheat oven to 400F. In an 8 X 12 inch casserole
dish, place alternating layers of gravy saute
mixture, finishing with a layer of gravy. Sprinkle
with nutritional yeast paprika. Bake for 30 minutes.

“The Cookbook for People Who Love Animals”

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Mango Pudding

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chinese Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LISA CRAWLEY TSPN00B—–
1/4 ounce Agar agar
2/3 cup Sugar
2 cup Warm water
1/4 cup Evaporated milk
4 cup Water
Marachino cherries
1 Lg. mango

Soak agar agar stick in a med. bowl with 2 c. warm water 30 minutes.

Transfer agar agar and water to a lg. saucepan. Add 4 c. water. Bring to a
boil over med. heat and cook until agar agar is completely dissolved. Peel
mango and chop into sm. pieces. Remove saucepan from heat and add sugar, milk
and chopped mango. Stir until sugar is totally dissolved. Pour into a 12×8
cake pan. Let stand until cool. Refrig. until pudding is firm, about 15 min.
Cut into diamond shapes. Garnish with marachino cherries. Serve chilled.
Makes 6-8 servings. VARIATION: Mandarin Orange Pudding:

Substitute 1 segmented peeled mandarin orange for the mango pieces. LISA
CRAWLEY TSPN00B

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Medallions of Pork Tenderloins

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Meats

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

2 lb Pork tenderloin,well-trimmed

1 ts Salt

1/2 ts Black pepper

1/2 c Flour,all-purpose

2 Eggs

1/4 c Water

1 c Bread crumbs,dry

6 tb Butter or margarine

2 tb Oilve oil

1/2 c White wine,dry

1/2 lb Mushrooms,sliced

1 tb Lemon juice

2 tb Parsley,minced fresh

1. Dry meat with paper towels.

2. Combine salt, pepper and flour; dredge medallions in flour, shaking off

excess.

3. Beat eggs with water; dip medallions in egg and coat with bread crumbs.

4. Press medallions with heel of palm to make crumb stick; dry 10 minutes.

5. Heat butter and oil in Dutch oven; saute medallions 8 minutes per side.

6. Remove meat; drain on paper towels, transfer to heated platter and keep

warm.

7. Add wine to pan; deglaze over high heat, scraping brown bits from bottom

and sides of pan.

8. When liquid is reduced by half (about 3 minutes), add mushrooms and cook

2 minutes, stirring.

9. Add lemon juice and cook 1 minute, stirring.

10. Correct seasonings, pour sauce over meat and garnish with parsley.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

TOMATO EGG DROP SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Chicken stock
2 md Fresh tomatoes, or: drained
1 c -canned tomatoes
2 sm Eggs
1/2 ts Sesame oil
2 ts Light soy sauce
1 t Salt
1 tb Finely chopped scallions
– white part only
– (reserve tops for garnish)

Egg Drop Soup is traditionally Chinese. Tomatoes are
not. They were introduced less than 100 years ago, but
nevertheless, they work wonderfully in this soup.

PUT THE CHICKEN STOCK into a pot and bring to a
simmer. If using fresh tomatoes, peel, seed and cut
into 1-inch cubes. If using canned tomatoes, chop them
into small chunks. Lightly beat the eggs, then combine
them with sesame oil in a small bowl. Add the light
soy sauce and salt to the simmering stock, and stir to
mix them in well. Add the tomatoes and simmer for 5
minutes. Next, stir in the scallions, and then add the
egg mixture in a very slow, thin stream. Using a
chopstick or fork, pull the egg slowly into strands.
(Stirring the egg in a "figure 8″ works well.) Garnish
with the finely chopped scallion tops.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

– - – - – - – - – - – - – - – - – -

Popularity: 2% [?]

POTATO SOUP WITH LEMONS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Appetizers
Fruits Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil
2 ea Yellow onion, sliced
1 tb Grated lemon zest
1/2 ts Ginger, grated
1 c Lemon juice
1/2 ts Sugar
1/2 ts Salt
1/2 ts Fresh ground pepper
4 c Water
4 lg Red potatoes, boil chop
2 tb Italian parsley, chopped

In a saucepan over medium heat, melt the butter. When
it begins to foam, add the onions, lemon zest, and
ginger and saute until the onions are translucent,
about 10 min. Add the lemon juice with sugar, salt and
pepper; continue to saute for 2-3 min longer. Add the
water, raise the heat to high, and bring to a boil.
Cover, reduce the heat to medium, and simmer until the
broth is golden and the onions have almost completely
disintegrated, about 30 min.

Remove from the heat and strain through a sieve into a
clean container; discard the contents of the sieve.
Working in batches if necessary, combine the strained
stock and the potatoes in a blender or food processor
and puree until smooth. Transfer the puree to a clean
saucepan and bring to a gentle boil.

Ladle into warmed soup bowls and garnish each serving
with a little of the parsley.

“Citrus” by Ethel and Georgeanne Brennan ISBN
0-8118-0602-2 pg 70

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: BOILED POT-STICKERS (SHWEI JOW)
Categories: Vegetarian, Chinese, Appetizers
Yield: 24 servings

————————–FILLING————————–
8 oz Regular or firm tofu
2 tb Black mushrooms, minced
-(OR Shiitake mushrooms)
— (presoaked)
2 tb Presoaked minced tree ear
1 tb Dried lily buds, minced
— (presoaked)
1 tb Green onion, minced
1/2 ts Salt
2 1/4 ts Soy sauce
2 1/4 ts Sesame oil

————————-WRAPPERS————————-
1 c All-purpose flour
1/4 c Water

———————–DIPPING SAUCE———————–
Soy sauce
Vinegar
Mushroom soaking liquid
-OR- water
Sesame oil (optional)
Chile oil (optional)

Mash the tofu to yield about 3/4 cup.
To make the filling, combine mashed tofu with the
minced ingredients, salt, soy sauce, and sesame oil.
To make the wrappers, mix flour and water by hand,
kneading just enough to make a ball of dough. Cover
and let rest for at least an hour.
Place on a lightly floured board, and knead for 2
minutes or so. With palms of your hands, roll it into
a long, cylindrical shape, 12 inches inches long, 1
inch in diameter. Cut crosswise into 1/2-inch pieces;
you will have 24. If your climate is dry, keep the
dough covered. Shape these, cut-side up, into a round
shape. Flatten them with the palm or heel of your
hand on a flour-dusted board. With a pastry roller,
small rolling pin, piece of dowel, or even an empty
jar — all of these should be wielded under the palm
of your hand — roll each into a round wrapper, 3
inches in diameter, thicker in the center, thinner
toward the edge. This is easily done by rolling the
pastry roller from the edge of the piece of dough to
the center, and back again, turning the dough
counterclockwise a little with your left hand after
each roll. Continue all the way around several times,
also turning the dough over once or twice, until you
have a thin, 3-inch wrapper.
To assemble, place 1-1/2 teaspoons filling (or as much
as the wrapper will hold) in an elongated mound in the
center of each wrapper; fold the dough over the
filling so that the edges meet. Press the edges
together for a tight seal, at the same time making
four or five tiny pleats, pinched tightly flush with
the edge. Be sure that it is completely sealed to
keep the water out and the filling in. (With
commecial wrappers, it may be necessary to moisten
half of the inside edge first to get a seal.)
Bring 4 cups water to the boil in a pot. Immerse
eight dumplings at a time for 3 minutes (add an extra
minute if frozen — do not defrost them first). Lest
they break open, add a little water to slow the boil
whenever it becomes too rapid. Stir occasionally in
case some of them stick to the bottom (true to their
name). After 3 minutes, remove the dumplings with a
slotted spoon. Cook the remaining two batches in the
same way. Serve hot, accompanied by small dipping
saucers of soy sauce and vinegar (cider or Chinese
dark), mixed in roughly equal proportions, or to
taste, and thinned with water or mushroom liquid if
too strong; add perhaps a drop of sesame and/or chile
oil. Some people like to add a little crushed garlic,
minced green onion, and/or gingerroot. Advance
preparation: These can be assembled ahead and frozen.
Do not defrost before cooking.

—–

Popularity: 9% [?]

Title: BAILEY’S BOUILLABAISSE (FISH STEW)
Categories: Fish Main dish 999
Servings: 9

1 ea Onion, large diced 2 c Celery, diced
3 ea Potatoes, small diced 3 c Boiling water
2 c Skimmed milk 2 T Flour
1 1/2 lb Cod or Flounder 2 c Broccoli, diced
2 c Cauliflower, diced 1 1/2 t Salt
1/2 t Pepper 1/2 t Marjoram
1/2 t Basil

Cook the onion, celery, and potatoes in the water for 10 minutes. Mix a
little milk with the flour to form a soupy paste and set aside. Add the
remaining ingredients and bring to a boil. Add the flour mixture,
stirring constantly. Simmer for 15 to 20 minutes.

—————————————————————————–

Popularity: 5% [?]

JAMAICAN RED PEA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Smoked ham hocks — chopped
-or salted pig’s tail
1 lb Stewing beef — cubed
2 c Kidney beans, dried
4 qt Water
4 sm Potatoes — peeled and cubed
1/2 c Coconut milk — optional
1 Onions — chopped
2 Green onions — chopped
1 Sprig fresh thyme
1 Hot pepper
Salt

Soak the pig’s tail overnight in fresh water to cover. Then thoroughly
rinse the pig’s tail (or ham hocks) in cold water. Combine in a large
heavy sauce- pan with the beef, dried kidney beans (if using canned
beans don’t add at this time), and the water. Cover and cook over
medium heat for about 1 hour, until the meat and beans are tender.
Add the potatoes, coconut milk, and any other peeled root vegetables
or dumplings along with the onion, scallions, thyme and hot pepper.
(If using canned beans, add at this time.) Add salt to taste. Stir
the soup and allow to simmer for 1 hour. Remove the whole hot pepper
and thyme sprig before serving. Serve hot. This is even better served
the second day.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: FAMILY FAVORITE BURGERS
Categories: Hamburger, Main dish, Meats
Yield: 6 servings

1 1/2 lb Ground Beef
2 ea Bread; Fresh Bread Crumbs
1/3 c Milk
1/4 c Catsup
1/4 c Onion;Finely Chopped,1 small
1 ts Salt
2 ts Horseradish
2 ts Worcestershire Sauce
1 tb Mustard; Prepared

Mix all ingredients together. Shape mixture into 6
patties, each about 3/4-inch thick. Broil or grill
patties, 4-inches from the heat, turning once, until
the desired doneness is reached, about 10 to 15
minutes.

—–

Popularity: 7% [?]

BRYN TEG RED FLANNEL HASH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Corned beef brisket –
Chopped, cooked
1/2 c Chopped cooked vegetables,
Such as -
Carrots, parsnips, cabbage,
Onions
1 c Cooked beets — chopped
2 c Boiled potatoes — chopped
Bacon fat or vegetable
Shortening
1/2 c Beef broth
1 tb Parsley — chopped
4 Poached eggs — optional

Toss the chopped meat and vegetables in a mixing bowl.
Heat a skillet containing fat or shortening about 1/4
inch deep. Spread the hash smoothly to cover the
bottom of the pan, tamping it down a bit and adding a
little broth. Cook without stirring over very low
heat, until the hash begins to brown at the edges, at
least 30 minutes. Fold it as you wouldan omelet and
slide it onto a hot platter. Sprinkle with parsley.
Poached eggs can be placed on top when served.

Recipe By : L.L. Bean Book of New England Cookery

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]