Old-fashioned Strawberry Shortcake

Recipe By : The Denver Post 6/25/97
Serving Size : 6 Preparation Time :0:00
Categories : Strawberries

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

Pour a pint of whipping cream into a tall, narrow mixing bowl, then put the
beaters from an electric mixer in the bowl. Put everything in the freezer to
chill. Prepare biscuits using Bisquick and the recipe on the box. While
biscuits are baking, wash, hull and slice a quart of strawberries. Add 2
tablespoons or so of sugar and mash them slightly to bring on the juice. Take
the cream from the freezer and beat it with an electric mixer. Cool the baked
biscuits slightly, then split, fill and top with berries and whipping cream.

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Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

Popularity: 3% [?]

MY PAD THAI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 tb Distilled white vinegar
2 tb Water
2 1/2 tb Fish sauce
3 tb Tomato paste
2 1/2 tb Sugar
1/2 tb Dried shrimp
— pounded to a powder
9 oz Flat rice sticks, 1/8″ wide
Vegetable oil
1/3 c Fresh sweet basil leaves
– (Thai or purple basil)
2 Red Serrano chili peppers
-seeded very finely minced
4 Garlic cloves — minced
1 1/2 lg Boned chicken breast halves
– cut crosswise into
– 3/8 inch thick strips -OR-
1 lb -Lean pork, cut into thin
-slices 3/8 inch by 2 inches
8 oz Small, cooked shelled shrimp
2 Eggs — lightly beaten
2 c Fresh bean sprouts
– beans removed
1/4 c Roasted, unsalted peanuts
– coarsely ground
Cherry tomatoes — halved
Lime wedges
Mint sprigs
-OR- sliced green onions

Combine the vinegar, water, fish sauce, tomato paste, sugar, and dried
shrimp in a small bowl; mix until well blended and reserve. In a large
pot, soak the noodles in enough water to cover. In a small skillet or pot,
heat vegetable oil 3/4 to 1 inch deep to 350 degrees, or until a dried rice
noodle puffs instantly when dropped into the oil. Deep-fry the basil
leaves a few at a time, turning them once or twice until they are crisp, or
40 seconds to a minute; drain on paper toweling.

Bring the noodles to a boil and cook them 2 minutes, or until they are
almost tender. Drain and rinse them well, then spread them on paper
toweling to dry slightly. Head a wok or large skillet and add about 2 1/2
tablespoons vegetable oil. Fry the Serrano peppers about 30 seconds, then
add the garlic and stir-fry until it is soft. Add the chicken or pork and
stir-fry until the chicken is almost opaque throughout or the pork is
browned. Stir in the shrimp and the sauce and mix completely. Make a well
in the center of the mixture and pour in the eggs. When they are almost
set, scramble them evenly. Add half the noodles, throughly incorporating
them into the mixture; stir in the remaining noodles and half the bean
sprouts. Cook just until the bean sprouts are nearly wilted.

Heap the meat and noodles onto a platter. Cover one half of them with
ground peanuts and the other half with uncooked bean sprouts. Ring the
noodles with lime wedges, cherry tomatoes, and mint sprigs and garnish the
top with the fried basil.

Source: Asian Pasta, by Linda Burum

From: stigle@cs.unca.edu (Sue Stigleman)

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Popularity: 16% [?]

Title: CUSCUS DOLCE (DESSERT COUSCOUS)
Categories: Desserts, Italian
Yield: 8 Servings

MMMMM———————–CUSTARD CREAM—————————-
60 Pistachio nuts
Coarse-grained salt
5 Extra-large eggs
8 tb Sugar
1 c Heavy cream; cold
1/2 c Milk; lukewarm
2 tb Rosewater

MMMMM————————–COUSCOUS——————————-
1 lb Couscous (not instant)
1 c Water; cold
1/2 ts Salt

MMMMM———————-FOR THE STEAMER—————————
3 1/2 c Flour
1 c Water; cold

MMMMM——————-TO FLAVOR THE COUSCOUS————————
2 tb Sugar
1 ts Confectioners’ sugar
5 dr Vanilla extract
2 oz Semisweet chocolate
3 oz Almonds; toasted
2 oz Candied citron
2 oz Candied orange peel

In Sicily, couscous is even a dessert, incorporating the age-old
Mediterranean almonds, rosewater, pistachio nuts, candied citron, and
orange peel as well as chocolate and custard cream, which most likely
were added in later centuries.

Prepare the custard cream. Blanch the pistachio nuts in a pan of
boiling water with coarse salt added (otherwise the nuts will turn
yellow). Dry the nuts with paper towels, then finely chop them on a
board or grind them in a food processor. Place the egg yolks in a
medium-sized crockery or glass bowl, add the sugar, and use a wooden
spoon to mix the sugar into the yolks until they turn a lighter
color. Slowly add the cream, then the lukewarm milk, mixing steadily.
Add the chopped nuts and the rosewater, and mix very well. Place in
the top of a double boiler.

Bring water to a boil in the bottom of the double boiler. When the
water begins to boil, insert the top, making sure the water does not
touch it, and stir constantly with a wooden spoon, always in the same
direction. When the cream coats the spoon, just before it boils
(absolutely do not allow the cream to boil), remove the top of the
double boiler from the heat and continue to stir the contents for 1
minute more. Transfer the custard to an empty wine bottle (to keep
skin from forming), cork it, and refrigerate until needed.

Prepare the couscous: Spread out the grain on a large serving platter
or cookie sheet. Dissolve the salt in a small bowl with 1 cup of the
water. Sprinkle 2 teaspoons of the salted water on the grain, then
use the fingers of one hand to rub some grains against the palm
itself, using a rotating motion to incorporate the water evenly into
the grain. Keep repeating this with additinal teaspoons of salted
water and grains until you have used up 1/4 cup of water and the
couscous is evenly wet all over. Spread the grain evenly over a
cotton dish towel and let rest for 1 hour.

Put 8 cups of water in stockpot. Put a strainer or steamer which fits
snuggly over stockpot. Using the flour and a cup of cold water,
prepare a thcik dough to seal the area connecting the two halves of
the steamer. Roll this dough into a thick rope long enough to fit
around the perimeter of the pot. Using the rope of dough, cover the
circle where the top and bottom parts of the steam meet to seal it.
Place the steamer over medium heat, and when the water reaches a boil
and the steam begins to rise through the holes of the strainer, add
the couscous grain. (It is also convenient to spread a cheesecloth
over the strainer holes to facilitate removing the steamed grains.)
Cover tightly with a lid and steam for 30 minutes.

Spoon out the couscous onto a large platter and start rubbing the
grains between the palms of your hands, incorporating the remaining
3/4 cup of salted water, little by little to separate any that have
stuck together and to retain an even and uniform consistency of
individual grains. Let the couscous rest for 1 hour until cool.

Mix the granulated and confectioners’ sugar with the vanilla in a
large bowl. Cut the chocolate into pieces the size of half an almond.
Cut the toasted almonds in half and the candied fruit into pieces the
same size. Add the couscous, chocolate, and almonds to the bowl with
the sugar and mix very well. Transfer the couscous to a large serving
platter and arrange it in one thick layer. Pour the cooled custard
cream over the couscous and serve, spooning out the sweet grain
topped with custard sauce.

Source: “Bugialli on Pasta” by Giuliano Bugialli

MMMMM

Popularity: 5% [?]

Title: Prawns with Peanut Sauce
Categories: Seafood, Low fat, Indonesian, Ethnic
Yield: 4 servings

1 lb Medium prawns
1 c White wine
1 1/2 tb Smooth peanut butter
2 tb Safflower oil
1 1/2 tb Light honey
2 tb Low-sodium soy or tamari
-sauce
2 ts Rice vinegar
1/2 ts Dark sesame oil
1/2 ts Cayenne pepper
1 tb Green onion; minced
1 1/2 ts Ground coriander
1/2 ts Ground cumin
4 c Steamed rice; (optional)

Recipe by: the California Culinary Academy Preparation Time: 0:25

1. Wash prawns, peel, and devein. Place in a large saucepan with wine. Cook
over medium-high heat until they turn bright pink. Set aside.

2. In a small bowl mix together peanut butter and safflower oil until
smooth. Add honey, soy sauce, vinegar, sesame oil, cayenne, green onion,
coriander, and cumin. Mix well, then add prawns. Place prawns and sauce in
saucepan and reheat. Serve over steamed rice (if desired).

—–

Popularity: 12% [?]

Vegetable-Style Rarebit

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Low-Cal Vegetables
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup Cabbage — finely chopped
1/4 Cup Carrot — finely chopped
2 Tablespoons Green pepper — finely chopped
2 Tablespoons Celery — finely chopped
2 Tablespoons Onion — finely chopped
2 Tablespoons Radishes — finely chopped
Bread, whole wheat — toasted
1 Cup Cheese, cheddar — shredded
1/4 Cup Alfalfa sprouts
Red pepper (dash)

Combine first 6 ingredients. Top each slice of toast with 1/2 cup of vegetable
mixture. Place slices on baking sheet. In a small saucepan combine cheese,
pepper, and 2 Tablespoons water. Cook and stir till cheese is melted. Spoon
over sandwiches. Broil 4-inches from heat for 5 minutes or till cheese is
bubbly. Transfer to serving plates. Top with sprouts.

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Nutr. Assoc. : 237 260 685 274 999 1223 1644 277 12 1093

Popularity: 5% [?]

Title: Chinese Pasta Salad with Creamy Ginger Dressing
Categories: Pasta, Salads
Yield: 4 servings

1 lb Precooked shanghai noodles
1/2 lb Snow peas
2 tb Coriander, chopped
1 tb Oil
1 ts Salt
1/2 ts Chinese cooking wine
3 tb Fresh ginger, grated
1 ea Egg yolk
2 ts Lemon juice
1 1/2 ts Soy sauce
1 tb Cream
1 ea Dash sesame oil for noodles
1/2 lb Shrimp, shelled deveined
2 tb Scallions, minced
1 x ——shrimp marinade——-
1/4 ts White pepper
1 x ———-dressing———-
1 ea Small garlic clove, crushed
1 ts Egg white
2/3 c Vegetable oil (not olive)
2 1/2 tb Sesame oil

Mix the marinade ingredients in a small bowl and add shrimp. Blanch
the noodles, rinse under cool water and sprinkle with sesame seed
oil, toss, and set aside. (You may want to trim noodles with scissors
to about 4 inches in length, to make serving easier.) Blanch whole
snow peas and set aside. Heat wok, add 1 tablespoon oil, when oil is
hot, add shrimp and stir-fry until pink. Set aside. DRESSING: In a
blender or food processor, mix ginger, garlic, egg yolk, egg white,
and lemon. Slowly drizzle in oil. Mix in soy and cream. Set aside.
Toss noodles, shrimps, and snow peas. Mix in dressing to tastee.
Garnish with scallions and coriander. Serve at room temperature.

MMMMM

Popularity: 6% [?]

Bul Kogi (Korean barbecue)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds Beef short ribs
2 each Cloves garlic — crushed
1/4 cup Sesame seed — toastd/crushd
1 cup Grn onions — finely chopped
1 teaspoon Pepper
1 teaspoon Sesame oil
2 cups Soy sauce
1 cup Sugar
1/4 cup Oil

Place short ribs in bowl. Add garlic, sesame seeds, green onions, pepper,
sesame oil, soy sauce, sugar and oil and toss to coat meat well.
Cover and let stand at room temperature 2 hours. Barbecue over coals or run
under broiler, turning and basting often with marinade until meat is tender.
Los Angeles Times – Created by: Wailea Steak House, Hawaii

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Popularity: 22% [?]

1 1/3 cups small red beans (I’m sure red kidney beans would be fine)
1 onion, peeled
1 carrot, peeled and coarsely chopped
1 celery stalk and coarsely chopped
5 pitted dried prunes
1/4 cup balsamic vinegar
2 t tamarind concentrate
1 t Chinese chili and garlic paste
3/4 t coriander seeds
1/4 t fenugreek
1/4 cup chopped fresh cilantro
Red onion rings for garnish

If not using a pressure cooker, soak beans overnight and drain.
Combine onion, celery, carrots, and beans in a soup pot.
Add enough water to cover beans by 3 inches. Bring to a boil, reduce
heat, and simmer till beans are tender but not mushy, approximately 55
minutes.

If using a pressure cooker and non-soaked beans, bring beans and 4
cups of water to high pressure for 1 minutes, remove from heat and let
sit for 10 minutes. Open, drain beans. Return beans to pressure
cooker, add onions, celery, carrot, and 4 cups fressh water. Bring to
high pressure for 15 minutes. Turn off heat, bring pot to sink and
run under cold water to reduce pressure. Open and check beans to see
if they are fully cooked. If not, simmer uncovered until done.

Drain beans and remove onion, celery, and carrot.

Meanwhile, combine prunes and balsamic vinegar in nonreactive pan and
simmer for 15 minutes (don’t boil hard). Remove prunes and chop
finely. Add prunes back to vinegar. Add tamarind concentrate and
chili-garlic paste to prune-vinegar mixture.

If working from whole fenugreek, grind in coffee grinder to powder.
Lightly grind coriander seeds. Add both to vinegar mixture. Mix
well.

Combine beans and vinegar mixture. Chill for 2 hours. When ready to
serve, mix in 1/4 cup cilantro and top with sliced red onion.

Source:Please to the Table

NOTES:
The official title to this recipe is “Red Beans with Tamarind and
Balsamic Vinegar”, but I call it “You’ve Got To Be Kidding Beans”.

Here ’tis. I give pressure cooker instructions (what I did, although
given it’s meant as a cold salad, overnight soaking + slow simmering
would help preserve the skins and make it more presentable) as well as
the original directions.

Popularity: 5% [?]

SOUPE A L’ONION

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Onions
1/4 c Dry vermouth
1 tb Butter
Salt and Pepper to taste
1 tb Oil
2 ts Oil
1/4 ts Sugar
1 Garlic clove
2 tb Flour
2 tb Cognac
6 c Beef broth
1 c Grated swiss cheese
4 sl French bread cut 1/2″ thick

In a covered 4-quart saucepan, cook the thinly sliced
onions slowly with the butter and 1 Tbs oil for about
15 minutes. Keep covered, stir occasionally. Uncover
and increase heat to moderate. Add sugar and saute
onions until golden brown, about 30 minutes. Sprinkle
onions with flour and stir over heat for 2 or 3
minutes. Blend in hot broth and vermouth, season to
taste. Simmer partly covered for 1 hour.

Place bread slices in a 350 oven for 15 minutes.
Remove and baste each slice with 1/2 tsp oil and rub
with cut garlic clove. Return to oven for about 15
minutes.

Before serving, add cognac to soup and divide into 4
ovenproof bowls. Sprinkle 1/2 cup of cheese in soup.
Float slices of bread on top of soup and sprinkle with
the remaining cheese. Bake in 325 oven 15 to 20
minutes until hot. Set under broiler for 2 or so
minutes until golden brown.

Posted by Bob Blaylock. Courtesy of Fred Peters.

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Popularity: 8% [?]

Title: Moghul Vegetable Curry
Categories: Main dish, Vegetables
Yield: 4 servings

4 c Diced mixed vegetables
(carrots, potatoes, beans,
Peas)
1/4 c Blanched almonds
6 Cloves
2 ts Cardamom seeds
1 ts Dried fenugreek seeds
5cm cinnamon stick, broken
2 ts Chopped garlic
1/2 ts Chilli powder
1/2 ts Ground turmeric
Hot water
3 T Ghee
1 l Onion, finely sliced
1/4 ts Ground saffron
1/2 c Natural yoghurt
1/2 c Water

Place almonds, cloves, cardamom, fenugreek leaves, cinnamon, garlic,
chilli powder and turmeric in container of electric blender with enough
hot water to enable blades to move freely. Blend to a paste on high speed,
remove contents and set aside.

Heat ghee in a saucepan and fry onion till soft and golden. Stir in the
paste and fry till it smells fragrant and ghee comes to the surface. Add
saffron powder and stir in mixed vegetables and yoghurt . Add salt and
water and bring to boil, cover and simmer till vegetables are tender.

Compiled by Imran C.
Gold Coast….’Oz

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Popularity: 11% [?]