Arby’s horsey sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mayo
3 tbsp Bottled horseraddish cream
Sauce
1 tbsp Sugar — or
2 pkg Equal

Mix all well. Keep refrigerated, tightly covered to use in 2 weeks. Do not
freeze. Source: Gloria Pitzer.

Recipe By :

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Popularity: 5% [?]

Title: Carole’s Pasta Salad with Basil Vinaigrette
Categories: Salads, Pasta, Poultry
Yield: 4 Servings

Basil Vinaigrette
4 lg Garlic cloves
2 T Dried basil
1 1/2 t Sugar
1 T Dry mustard
3 T Fresh lemon juice
6 T Red wine vinegar
2 t Kosher salt
1 t Freshly ground black pepper
1 1/4 c Olive oil
————————
2 ea Zucchinis, halved lengthwise
(cut into 1/2-in. pieces)
6 oz Dried fusilli (curly noodles)
3 Cooked chicken breast 1/2s
(skinned, boned,1/2-in cubes
2 md Tomatoes, diced
3 Green onions, chopped
12 Black Greek olives
1/4 c Toasted pine nuts
1/2 c Grated fresh parm cheese

Mince garlic in a food processor. Add 1 1/2T basil, sugar, mustard,
lemon juice, 2t salt and 1t pepper. Process 10 seconds. With the
machine running, drizzle in oil until slightly thickened. The
vegetables and chicken will dilute the intense flavor of the
dressing. Makes 1 3/4c.

Steam zucchini 1 minute and drain. Cool under running water. Cook
pasta al dente, cool under running water, drain and dry.

In separate bowls, toss chicken, zucchini, pasta and tomatoes with
1/4 cup dressing each. Gently combine chicken, zucchini, pasta and
green onions. Adjust seasonings and dressings to taste. Spoon salad
onto a platter. Sprinkle tomatoes, olives and pine nuts on top. Pass
cheese separately.

MMMMM

Popularity: 7% [?]

TOAM YUM GAI (THAI SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–GENERIC CHICKEN
BROTH——————-
2 tb Olive Oil
1 t Sesame Oil
3 Whole cloves
2 Bay leaves
1 Sprig of fresh thyme *
1 md Onion — cut into pieces
2 lg Carrots — cut into pieces
1 Chicken, cut into pieces **
6 c Water
—–EVERYTHING ELSE—–
Mushrooms ***
Shrimp if you want ***
1 Stalk lemongrass
— cut into 2 inch pieces
2 sl Galanga root
— (more if you like
— chewing on them.)
4 Kaffir lime leaves
Cilantro leaves as desired
1 t Chili sauce
2 tb Fish sauce
1 1/2 tb Lemon juice
—–OPTIONAL—–
Sliced hot peppers
-(2 or 3 slices per serving)

* (ad libbed with about 1 tsp or 1 tblsp of powdered
thyme)

** (Some boneless skinless chicken pieces, plus some
thighs with the bones bashed once with the back of a
knife would be ok too — the point being to get the
flavor from the marrow out.)

*** as many as you want, cut any way you want, of any
kind you want

Instructions: ÿÿÿÿÿse a large covered
stockpot. Heat olive and sesame oil on high heat. Add
cloves, bay leaves, thyme, (these should be pounded a
bit first to crack the fibers and release more flavor)
and onion, carrots. Cover 2 minutes, stir if you want.

Add chicken on top, and pour ONE cup of water over the
tops of the chicken. Cover. Cook 5 minutes on high.

Add remainder of water, cover, continue heating till
it starts to boil, then turn heat down and simmer
covered 30 minutes. Skim off foam occasionally.
Remove chicken, debone, and cut into bite sized
pieces. Strain soup, avoid getting the sediment at the
bottom. (What you do with the leftover veggies after
making a stock is up to you. I think they end up in
Minnesotan hot dishes….)

Take 4 cups of the stock, heat until it begins to
boil, turn down the heat till it is just simmering.
Add galanga, lemongrass, Kaffir lime leaves (bash them
a bit to break the fibers–it allows them to release
more flavor). Add mushrooms, chicken, (shrimp if you
must). Stir in the fish sauce, chili paste. Cover,
cook for another 5 minutes. Serve.

Add lemon juice (just have slices of lemon or lime
that you can squeeze) cilantro, and thinly sliced
jalepenos or other hot peppers at the table. Fresh
liquorice basil also adds a nice touch.

Comments/Modifications: ÿÿÿÿÿÿÿÿWe
cheated and used Swansons reduced salt chicken stock
for the water in the beginning because we used
boneless skinless chicken. Can’t tell if it hurt or
helped.

Also had 4 shiitake mushrooms which had been soaking
for several days, so they were cut up, and the soaking
juice was added along with the chicken and mushrooms.
About one cup of this. Big win. Yum.

Source: “Smart Cooking” by Somebody (I forget) Kerr

From: hiroki@limerick.cbs.umn.edu (Hiroki Morizono)

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Popularity: 4% [?]