SPICY OKRA WITH BASMATI RICE AND BLACK BEANS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onions — chopped
2 c Fresh tomatoes — chopped
1 t Hot sesame oil
1 c Okra — sliced
1 t Garlic — chopped
1/4 ts Salt
1/4 ts Freshly ground black pepper
1/2 Vegetable bouillon cube
2 c White basmati rice — cooked
1 c Black beans, canned

In a medium size saucepan, saute the onions and
tomatoes in the oil for 5 minutes. Add the okra,
garlic, salt, pepper and bouillon cube. Cook for 15 to
20 minutes. Serve hot over the rice and beans, or
brown rice.

From DEEANNE’s recipe files

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: SOPA LEAO VELLOSO
Categories: Soups
Yield: 8 servings

1 Grouper (4 lb)
1 lb Shrimps in shell
1 ds Salt
1 Bouquet Garni
24 Mussels or clams in shell
1/4 c Olive oil
3/4 c Green onions, chopped
3 Garlic cloves, crushed
4 Tomatoes, peeled, chopped
1 tb Fresh chopped coriander
1 c Fresh chopped parsley
1 ds Cayenne Pepper
1 lb Crab meat
1 lb Lobster meat
1 ds Ground Pepper

The bouquet garni is made with a celery stalk tied
with whole peppercorns, cloves and parsley.
Cut head from grouper. Slice fish into 1 inch steaks
and set aside. Place fish head in a large pot of cold
water. Add salt and bring water to a boil, then add
bouquet garni. Cover and simmer for 1 1/2 hours.
Discard fish head and bouquet garni, reserving edible
parts of fish head. Using fish stock, cook shrimps in
their shells for 10 minutes or until they turn pink.
Remove, discard shells and black veins, and reserve.
Using the same stock, heat mussels or clams in their
shell for 5 minutes or until shell open. Remove from
stock, remove seafood from shells, and reserve seafood.
Strain stock to remove any sand or shell particles.
Use a little of the oil to saute onions, garlic,
tomatoes, coriander, parsley and cayenne pepper just
until vegetables soften, then add mixture to fish
stock. Heat remaining oil and gently fry grouper
steaks. remove skin and bones, break grouper into
pieces and add to stock mixture along with crab,
lobster, shrimp, mussels and edible part of grouper
head. Norma Hernandez specializes in the cuisines of
her native Brazil, plus Mexican and Creole-Cajun
cooking at her Restaurant Nega Fulo. From The Gazette,
91/01/30.

—–

Popularity: 3% [?]

Leeks in Olive Oil

Recipe By : The Complete Book of Turkish Cooking/Bobb1744
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes Turkish
Carrots Leeks
Vegetables Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Leeks
1/3 cup Extra virgin olive oil
2 small Carrots — halved slced
2 tablespoons Uncooked rice
1 1/2 teaspoons Sugar
3/4 teaspoon Salt
Juice of half lemon
1 1/2 cups Water

Trim leeks. Remove a few of the outer layers. Slice 3/4″ thick, discard
tough green leaves. Wash well in several changes of water.

In a heavy skillet, heat olive oil. Stir in leeks carrots. Cover cook
very gently for 30 minutes, shaking the skillet occasionally.
Blend in the remaining ingredients in order. Cover simmer for 30 minutes,
checking the liquid. Add more water if necessary. When fully cooked, it
should be very moist but not watery. Serve cold with lemon juice.

Serve as part of a buffet including other vegetable dishes.

Ayla Esen Algar, “The Complete Book of Turkish Cooking”

– - – - – - – - – - – - – - – - – -

Popularity: 13% [?]

Title: Citrus Vinaigrette with Hazelnut Oil
Categories: Salads, Sauces
Yield: 6 servings

1 Orange; grated peel only -or under a spoon
4 tb Fresh orange juice 5 tb Olive oil
4 ts Lemon juice 1 tb Hazelnut oil
1 ts Balsamic vinegar 1 tb Chives
1/2 ts Salt – sliced into narrow rounds
3 Scallions; white parts only 1 tb Chervil or fennel leaves
– minced -(chopped)
1/4 ts Fennel seeds 1 tb Parsley, finely chopped
-crushed in a mortar

PUT THE ORANGE PEEL, orange juice, lemon juice and vinegar in a bowl with
the salt, scallions and crushed fennel seeds. Whisk in the oils, then the
herbs. Taste, and adjust any of the ingredients if necessary. The dressing
should be fresh and sparkly.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

—–

Popularity: 20% [?]

Title: ORIENTAL MEATBALLS
Categories: Chinese, Pork
Yield: 6 servings

1/2 c Uncooked short grain rice
3/4 lb Lean ground pork
2 Water chestnuts
3 ts Dried shrimp, soaked/minced
1 Stalk green onion, minced
1/2 ts Minced ginger
2 tb Chopped carrot
2 ts Soya sauce
4 ts Cornstarch
1 Egg white
3/4 ts Sugar
3/4 ts Salt
Pinch white pepper

Soak rice in warm water for 1-1/2 to 2 hours. Drain
well and set aside. Mix pork with the remaining
ingredients in a bowl. Form into 14 meat balls: take
a fistful of the mixture and squeeze out a meatball
between your thumb and index finger. Use a wet soup
spoon to remove meatballs from your fist. Roll the
meatballs in the soaked rice until evenly coated.
Gently press rice into meatballs. Steam over high
heat for 25-30 minutes. Add more water to the steamer
if necessary. Serve with soya sauce, if desired.

Pearls can be kept in the refrigerator and resteamed.

—–

Popularity: 3% [?]

HEAVENLY LEMON PIE WITH MERINGUE CRUST

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MERINGUE CRUST—–
4 Egg whites
1 c Sugar
1 t Lemon juice
—–FILLING—–
4 Eggs — separated
1/2 c Sugar
1 lg Lemon (grated peel juice)
2 c Whipping cream, whipped
1 tb Powdered sugar

Beat egg whites until soft peaks form. Gradually add 1
cup sugar, beating until stiff but not dry. Blend in 1
teaspoon lemon juice. Grease 9-inch pie pan
generously. Spoon meringue mixture into pan and with
tablespoon push mixture up around edges to form pie
shell. Bake at 200F 2 hours. Cool.

To make filling, beat egg yolks with 1/2 cup sugar,
lemon peel and juice until light. Cook, stirring, in
top of double boiler over boiling water until
thickened. Remove from heat and cool thoroughly. Fold
in half of whipped cream. Turn into meringue crust and
refrigerate at least 2 hours to set. Fold powdered
sugar into remaining whipped cream and spread over
chilled pie.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: TIPS FOR THE ABM ( by J.Ross)
Categories: Miscell, Abm, Breads
Yield: 1 servings

From Joan’s Kitchen

Flour: the best flour to use for breads machines is
bread or high gluten flour. This flour contains the
proper amount of protein and gluten to allow for
lengthy kneading, stretching and rising times without
producing a small or collaspsed loaf.The loaf should
be a good risier with a fine grain texture.

Additional flour such as rye, oats, soy, cornmeal,
wholewheat, rice etc. may be added to any recipe
without increasing the size of the breads. These
flours are deficient in gluten.( Except for whole
wheat which ironically has sufficient gluten but has a
sharp gluten structure which punctures and deflates
the risen yeast cells ) You can sucessfully add 1 or 2
cups of these flours to recipes which use 3 cups of
bread flour.

The lightest and highest loaves are ones made with
white bread flour, eggs, and liquids such as milk or
water. The smaller denser loaves are made with rye and
whole wheat flour etc. These breads can even be made
lighter if the flour is blenderized before using.
Blenderized oatmeal also makes a lighter textured
bread.

The best bread machine cycle for denser loaves is the
standard mode. the turbo or quick mode is excellent
for for basic white, french, italian or light weight
breads.Become familiar with cycles on your own machine.

Humidity and temperature affect flour and the dough
consistency may never be the same in repeated recipes.
Let your eyes be your guide to know when to add more
flour or water to the dough in the kneading cycle. the
dough should be a smooth somewhat tacky dough when
touched. However no dough should cling to your fingers
when touched.Add flour or water if needed in small
amounts gradually to get the proper consisitency.

All ingredients should be lukewarm ( not hot ) when
added to the recipe.People have the tendency to make
the water much to hot for the bread machine.This
activates the yeast too quickly, causing a poor
textured loaf which may often collapse. Too hot water
also may rupture the yeast cells and render them
ineffective.Follow your machines instructions. If in
doubt, 80 to 100 degrees may be sufficient.
Temperatures over 110 F may be too hot.

There are many bakers yeasts on the market. Red Star
is reputed to make breads rise higher than Fleischmans
yeast. SAF instant yeast ( French imported yeast )
produces higher better textured bread using less yeast
than called for in recipes. Judge for your self by
experimenting.

Ingredients which help improve texture , rising and
character of bread:

GLUTEN FLOUR or powder: very high in protein and
helps breads rise higher.You dont need this if using a
good brand of bread or high gluten flour.The protein
adds a nutritional boost to breads. Available in
health food stores

PURE BARLEY MALT SYRUP: A tablespoon or so also helps
breads rise higher as the sugars feed the yeast.Found
in health food stores

LIQUID LECITHIN: improves the textures of the breads,
making it stay fresh longer. found in health food
stores.

VITAMIN C ( ascorbic acid ) crush a tablet or use it
in powder form to help breads have a better texture
and mellow gluten.

FRESH LEMON JUICE: a few teaspoons also mellows the
gluten and helps the texture of the bread making for a
good keeper and riser.

Other Miscellaneous tips for the breadmaker:

Use bakers spray to spray the globe tops of bread
machines in case your breads over rise and stick. This
aids in cleanup!

Use a small pastry or paint brush to sweep away the
bread crumbs inside your machine and use a damp paper
towel to pick them up. If your paddle sticks inside
the bread, try using a bakers spray on the paddle
next time.

Low fat products such as skim milk, egg beaters, light
margarine low or non fat sour cream etc. work well,
but the texture of the bread may not be the same as
for higher fat products.Bread may be denser and
smaller.

Bread that does not come out satisfactory may be use
for breadcrumbs, bread pudding, bread dumplings or for
the birds!

A general safe ratio for breadmaking is: 3 cups bread
flour, 1 1/4 cups liquid, 1 tsp salt and 1 tsp sugar
and 2 tsp yeast. Experiment from there. Decrease the
total amount of liquids if added oil and eggs are used

It pays to buy yeast and flour in large quantities if
making a lot of bread. Store flour in a cool dry
place. Yeast may be refrigerated.

Cool breads at least 30 minutes to 1 hour before
slicing.

Any breads that dont seem quite baked, place them in
a conventional 35O oven for 10 minutes to finish
baking,

Eggs: when directions call for 1/2 of egg etc. just
use one small egg.Normally in all baking large eggs
are used.

Too much garlic and cinnamon also decreases the power
of yeast in a bread recipe.A small amount is okay when
added directly with ingredients but dont go overboard
if you are a garlic or cinnamon lover. Add the extras
in the last kneading cycle.

—–

Popularity: 2% [?]

Title: ASIAN VEGETABLE SAUCE
Categories: Chinese, Sauces
Yield: 4 servings

1 tb Sesame oil or chili oil
2 Cloves garlic, minced
1 tb Grated fresh ginger root
1 ts Cornstarch
1/4 c Coy sauce
2 tb Orange juice
1 tb Rice or white vinegar
1 tb Sherry, sake or mirin
1/4 lb Snow peas, ends trimmed
1/4 lb Fresh mushrooms, sliced
2 Carrots, peeled and thinly
-sliced
1 lb Soba noodles, fettuccini
-or
-ravioli, cooked according
-to package

This deep mahogany sauce with snow peas, mushrooms and
carrots turns soba noodles, fettuccini or ravioli into
a delicious Asian pasta primavera. Combine oil,
garlic, and ginger root in 2 quart microwave safe
casserole. Microwave, uncovered, on high for 45
seconds. Combine cornstarch with soy sauce in small
bowl and stir until smooth. Add soy sauce mixture to
garlic ginger, along with orange juice, vinegar and
sherry. Mix well. Microwave, uncovered, on high until
boiling and slightly thickened, 2-3 minutes, stirring
after 1 minutes. Stir after cooking until sauce is
smooth. Add snow peas, mushrooms and carrots. cover
tightly with lid, or plastic wrap turned back slightly
on one side. MIcrowave on high until vegetables are
tender crisp, 33-4 minutes, stirring once. Serve over
ot cooked noodles or ravioli.

—–

Popularity: 4% [?]

CHICKEN SOUP WITH MONGO BEANS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–YIELD: 4 SERVINGS—–
2 lb Fryer chicken — cut up in 2
– inch pieces
1 ea Thumb size ginger root or
2 ts Powdered ginger
2 lg Tomatoes — quartered
1 sm Garlic cloves — mashed
3/4 lb Mongo beans — boiled and
– peeled
2 ea Tb Patis or fish sauce
1 cn Of anchovy fish
– fillets may be used)
1 t MSG
2 ea Tb Oil
Fry chicken in oil until
-slightly brown, stirring
Constantly. Add ginger and
-garlic and stir until

garlic is browned. Add tomatoes until soft, then add 4
cups of water. Add anchovy and cook if it is used
instead of patis. Bring to boil, then simmer until
chicken is tender. While chicken is simmering, boil
beans in water until they are easy to peel. This is
done by placing a bean between your fingers and
rubbing the skin off the beans. When this is done with
ease, remove from stove and drain. Add cold water to
beans and then rub beans between your palms until
almost all of the beans have been peeled. Keep
replacing cold water and peeling will drain with
water. When chicken is tender, add beans to soup and
cook until soup is thick and beans are soft. Add
water, if necessary, 5 minutes before it is done++add
the patis if anchovies are not available. Variation:
Bitter melons, cut in squares or leafy vegetables such
as spinach may be used. Pork may be used instead of
chicken.

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

Title: Hot and Sour Cabbage
Categories: Vegetables, Oriental, Wok
Yield: 5 servings

1/2 md Head of cabbage, shredded
4 Hot peppers
2 tb Soya sauce
Pepper
Salt
2 tb Cider vinegar
2 tb Brown sugar
2 tb Oil
1/2 c Water

1. Shred cabbage. Remove seeds from hot peppers, slice. Assemble other
ingredients.

2. Heat oil in wok to smoking point. Add hot peppers, stir fry a half
minute. Add cabbage, salt, pepper, stir thoroughly and fry about 2
minutes. Add 1/2 cup water, cider vinegar, soya sauce, and brown
sugar. Stir thoroughly. Cover wok, cook ingredients 8-10 minutes.
Lift wok cover from time to time to stir mixture.

MMMMM

Popularity: 2% [?]