Title: Chicken in Lemon Grass and Chili (GA Xao Xa Ot)
Categories: Vietnamese, Poultry
Yield: 4 servings

3 lb Chicken
1 lg Onion
1 ea Salt
1 ts Ground chilies
1 tb Granulated sugar
1 c Water
4 cl Garlic
3 tb Vegetable oil
2 tb Minched lemon grass
4 tb Fish sauce (nuoc mam)
1 tb Caramel sauce

Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice
finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2
inch strips. Heat oil in large frying pan over medium heat. Add a pinch of
salt, garlic and onion. Fry over medium heat until onion becomes
translucent. Add lemon grass and chili. Fry 1 to 2 minutes until fragrant.
Add chicken and cook until lightly browned. Add fish sauce, sugar and
caramel sauce. Mix well. Add 1 cup water and cook 45 minutes or until
chicen is tender. Stir occasionally and add more water if necessary. Makes
4 servings. CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in
heavy saucepan. Bring to a boil over medium heat and let boil until mixture
changes colour. Turn heat down to low and heat until brown. Add 1/2 cup
water to mixture. Stir until sugar is dissolved. Remove from heat and store
in a jar in the refrigerator.

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Popularity: 13% [?]

Jugosas Empanadas Criollas Argentinas (Juicy Argentine Creole Empanadas)

Special Note :
The key point of this recipe is the so called “grasa de pella”
It is a liquid fat obtained by melting in a skillet pieces of veal fat
you can ask to your butcher.
They discard these pieces of fat after trimming the meat for steaks.
At the end of process, filter the liquid fat through a tea colander to
eliminate solids.
Producing the ingredient in this way instead of purchasing it, guarantees
the homemade taste and avoids unpleasant surprises.

Dough:
1 Kg. or 2 pounds of white flour
1 egg, salt, water
250 g. or ½ pound of “grasa de pella”

Combine flour and salt in a bowl.
Pour in the tepid liquid “grasa de pella”, the entire egg and water
until reasonable well combined.
Turn out on a floured surface and knead until smooth.
Leave 15 minutes to rest covered with a moisted cloth.
Roll on the dough with a knead-stick stretching until 3 milimeters thick.
Cut circles aproximately 5 inches in diameter.

Filling:
2 pounds of veal beef, tenderloin in preference, in slices 5 milimeters
thick.
With a sharp knife cut it in small cubes 5 milimeters wide.
It can be used minced meat from the butcher but this is not the
right “criollo” way.

2 large onions minced well chopped.
2 tablespoons of paprika
1 tablespoon of dried crushed red pepper (flakes)
2 cups filled of “grasa de pella”, salt

Heat the two large cups of “grasa de pella” in a saucepan until liquid.
Saute in it the chopped onion until soft but not brown.
Retire from heat and add the chopped meat, paprika, crushed red
pepper and salt to taste.
Turn for mixing very well.
Let the filling become cold and then refrigerate until it solidifies.
This is the secret for juicy empanadas.

Final setup:

Place a portion of filling in the center of each circle of dough
and add a green olive without core.
Lightly brush the edges with water and fold the dough over the filling.
Crimp the edges securely by pressing them with a fork or make overlaped
small folds along the line of union of the edges as a sort of seam
called “repulgue”.
Make sure it remains securely closed.

To bake:
Preheat the oven to 375°F (180°C). Arrange the empanadas on a buttered
cookie sheet. Brush the tops lightly with egg yolk or butter and bake
until light brown.(aprox. 15 minutes)

To saute:
Heat enough oil to cover the empanadas in a saucepan over high heat.
When very hot,sink the empanadas until light brown. (aprox. 5 minutes)
Verify the temperature of oil. It must be very hot.
Throw a small piece of bread into the pan to check it.
The bread will be surrounded by bubbles when oil is ready.

In both ways of cooking wait 15 minutes before eating.
The filling has a high thermal inertia and burning your tongue
will not help to enjoy this delicious typical argentine meal.

Popularity: 3% [?]

Date: Thu, 18 Aug 94 15:47:18 EDT
From: Lucinda Rasmussen

Well, when I was in college my roommate’s grandparents often sent her
back to school on Sunday evening with a fresh supply of Hungarian
foods. Most of these are now off limits, but I adapted one of my
favorites to fit the guidelines of this list.

Cabbage Noodles
—————

8 oz fine noodles or angel hair pasta cut up into 2 inch lengths
4 cups finely shredded green cabbage
1/2 cup vegetable broth for sauteeing
salt/pepper/garlic powder to taste
1/2 cup ff sour cream or plain yogurt

Cook noodles according to package directions. Drain.

Meanwhile, saute the cabbage in vegetable broth until tender (about
10 minutes). Add cooked noodles and mix well. Add salt, pepper and
garlic powder to taste. Take the pan off the heat and add the
ff sour cream or yogurt. Serve.

Popularity: 3% [?]

SPLIT PEA SOUP -1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Split Green Peas — (2 1/4
Cup)
1 c Chopped Onions — (to 1 1/2
Cups)
1 c Celery — diced
1 c Potatoes — diced
1 To 2 Carrots — shredded
1/8 ts Worcestershire Sauce
1 Clove Garlic — minced -or-
1 t Garlic Powder
1/2 ts Celery Seed

Start early (at least 4-5 hours) so it can cook all
day. In a large soup kettle, cover peas with 2 quarts
cold water. Simmer for 2 minutes. Remove from heat and
let stand. Add all other ingredients. Leave soup to
simmer on low heat, don’t boil, for 3-4 hours Stir
occassionally. When peas are tender, run 1/3 to 1/2 of
soup through blender. Leave other part of soup as it
is. Mix blended soup and unblended soup together.
Taste. You may want to adjust the seasonings at this
time. Brandon added some italian spices and salt and
pepper.

(Revised from Extension Homemakers of Sedgwick County
cookbook-Jane Cadwell)

Recipe By :

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Popularity: 3% [?]

ORANGE ARUGULA SALAD WITH VANILLA-INFUSED OIL

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups washed arugula leaves
1/4 cup thinly-sliced red onion
1 orange
1 teaspoon white wine vinegar
1 tablespoon vanilla oil
Salt and pepper

In a salad bowl toss arugula and red onion. Segment orange over a small bowl to
catch juice. Add
vinegar and vanilla oil to orange juice and season with salt and pepper. Pour
dressing over greens
and toss. Garnish with orange segments.

Yield: 1 servin

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Popularity: 12% [?]

Golden “Chicken” Patties

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans Rice Main Dishes
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 15 oz. cans garbanzo beans (chickpeas),drained — (reserve liquid)
1 1/2 cups uncooked *quick cooking* oats
2 cloves garlic — minced
1/2 teaspoon ground cumin
1/4 teaspoon red pepper
vegetable oil or nonstick cooking spray
TOPPING: veg gravy, mushroom gravy,
cranberry sauce, etc.

In a food processor or blender, process beans with about 1/2 cup of reserv
ed liquid, adding more liquid if necessary, to make a smooth paste. Add garlic
, cumin, red pepper, salt pepper and process to combine well.
In a medium mixing bowl, combine bean paste mixture with oats. Mix well,
adding additional bean liquid or oats as necessary to make a mixture that holds
together well and keeps its shape.
Shape mixture into 8 patties about 1/2″ thick. Heat oil in a skillet or s
pray a nonstick skillet with cooking spray. Over medium high heat, cook pattie
s until golden brown on each side, about 5 minutes.
Serve topped with vegetarian gravy, mushroom gravy, cranberry sauce, or othe
r topping of choice.

OTHER OPTIONS: Serve patties on a bun with “burger” toppings condiments. M
ixture can also be shaped into “nuggets” or “fingers” and fried until golden.

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Popularity: 20% [?]

Girdle Scones (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Flour
1/2 ts Bicarbonate of soda
1/2 ts Cream of tartar
1/2 ts Baking powder
1 oz Butter
1 t Golden syrup
Buttermilk, Or
Full cream milk OR
Sour milk

Tip:- To test for the correct heat of the girdle
sprinkle it with a little flour. If the flour browns
at once it is too hot; it should take a few seconds to
turn colour.

Sift the flour into a bowl. Add the other dry
ingredients and mix. Rub in the butter. Add the syrup
and sufficient milk and mix with a palette knife to a
soft consistency. Turn On to a floured surface and
roll quickly and lightly (handle as little as posible)
to about 1/4 inch thick. Cut in rounds. Grease and
heat the gridle and, with a slice or broad knife, turn
once until brown on both sides. Serve freshly baked,
spread with butter.

From the booklet Scottish Teatime Recipes Typed By Ray
Watson

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Popularity: 3% [?]

ALMOND DOUBLE CHIP COOKIES

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Butter or margarine,
softened
3/4 c Packed light brown sugar
1 Egg
1/2 t Almond extract
1 1/2 c All-purpose flour
1/4 t Baking soda
ds Salt
1 c Semisweet chocolate chips
1 c Vanilla milk chips
1/2 c Slivered blanched almonds

Preheat oven to 375′F. Line cookie sheets with parchment paper or
leave ungreased. Beat butter and brown sugar in large bowl until
creamy. Beat in egg and almond extract. Combine flour, baking soda
and salt in small bowl. Blend in butter mixture. Stir in semisweet
and vanilla milk chips and almonds. Drop dough by rounded
tablespoonfuls, 3″ apart, onto prepared cookie sheets. Bake 8-10
minutes or until light brown. DO NOT OVERBAKE. Cool 2 minutes on
cookie sheets; remove to wire racks to cool completely.

Makes about 3 dozen cookies.

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Popularity: 4% [?]

GOUDA MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All purpose flour (500mL)
1/2 c Sugar (125mL)
1 tb Baking powder (15mL)
1 t Salt (5mL)
1/2 ts Baking soda (2mL)
1 1/2 c Gouda cheese, shredded,
-(375mL)
1 c Plain yogurt (250mL)
1/4 c Butter, melted (50mL)
2 Eggs, beaten

In a large bowl, stir together flour, sugar, baking
powder, salt and baking soda; stir in cheese.

In a small bowl, thoroughly combine yogurt, butter,
and eggs. Add all at once to dry ingredients; stir
just until moistened.

Divide batter evenly among 12 large greased muffin
cups.

Bake in 400F200C oven 18-20 minutes.

Source: Dairy Bureau of Canada ~ÿAM]ÿ

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Popularity: 5% [?]

Title: Gourmet Bean Soup (Mason Jar gift)
Categories:
Yield: 1

2 tb parsley
1 bay leaf
3/4 ts marjoram
3/4 ts Thyme
10 c chicken or ham stock
1/2 c butter
1 c onion; chopped
4 carrots; chopped
3 celery ribs; chopped
2 garlic; minced
1/2 lb ham; cubed
1 cn diced tomatoes; 28 oz.
1 tb prepared mustard
salt and pepper to taste

Wash beans and soak overnight. In an 8 quart Dutch Oven, combine beans

with Parsley, bayleaf, marjoram, and thyme. Add Chicken or Ham stock.

Bring to boil and skim off foam. Reduce heat, and simmer 2 1/2 hours or

until beans are tender. In a skillet, melt butter and saute’ onion,

carrots, celery and minced garlic. Add to beans and stock. Finally, add

Ham, can of tomatoes, mustard, and salt and pepper. Simmer awhile longer

and then enjoy.

A very hearty soup that’s great in a snowstorm!!

—–

Popularity: 3% [?]