Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training
I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood
Home Remedies For Canker Sores
Posted By TipNut On March 3, 2009 @ 9:28 am In Beauty & Health | 26 Comments
Spoonful Of Honey
Canker sores are located inside the mouth around gums, inside of cheeks and lips and around the tongue area. It’s unknown what causes them exactly but it’s suspected that stress and diet can play a big factor. These aren’t contagious like cold sores [1], but they can be quite painful. Sores can last 2 to 3 weeks.
Here’s my collection of home remedies for canker sores, some can sting quite a bit on the initial application. I used to get canker sores regularly when I was younger (it seemed to be 2 or 3 times a year), but I haven’t had one for several years now. It’s likely because I grew out of them rather than doing anything to make myself immune to them (score 1 for aging!).
Canker Sore Remedies
* Salt (stings): Apply salt directly to the sore or rinse your mouth a couple times a day with a strong salt water solution.
* Crushed Aspirin (*Careful): Dab the crushed aspirin directly on the sore. *Although I’ve experienced no problems with this, you may get an aspirin burn (see comment below).
* Baking Soda: Sprinkle onto sore or make a paste of baking soda and water then apply. You can also rinse your mouth with a strong baking soda and water solution.
* Tea Bag (wet): Tannin from the tea helps sooth the sore, apply a wet tea bag directly onto sore and leave for a few minutes at a time. Use a fresh tea bag for each treatment (do not reuse). Can also help soothe the pain.
* Aloe Vera [2]: Dab gel from a fresh Aloe leaf or pure aloe onto sore, can also help soothe the pain. Do this several times a day.
* Honey: Dab honey onto canker sore 2 to 3 times a day, can also help soothe the pain.
* Vodka, Rum or Whiskey (dabbed onto the sore): Will likely sting, apply alcohol full strength to the stain by dabbing it on with a q-tip.
* Listerine Mouthwash (original): Swoosh mouthwash around your mouth focusing on the sore area for as long as you can stand it (will likely be painful), do this a couple times a day until sore is gone.
* Apple Cider Vinegar (stings): Dab onto sore several times a day, although it stings at first it can help soothe the pain as well.
* Mix a 50/50 solution of hydrogen peroxide and water, apply directly to sore.
* Dab Milk of Magnesia onto the sore several times a day, helps soothe as well.
Pain Relief:
* Apply a topical dental gel such as Anbesol or Orajel to the sore, will usually relieve the pain temporarily.
* Mix 1 tablespoon of Milk of Magnesia (Maalox) with 1/2 tablespoon of Benadryl (two treatments), use half to swish around in your mouth over the canker sore area. Spit out, don’t swallow.
* Apply an ice cube or ice chips to sore as needed, will help numb the pain.
Note: If a sore persists and won’t heal or is accompanied by a fever, make sure to see your doctor.
Also See These Tips:
* 23 Home Remedies From The Spice Rack [3]
* 15 Bee Sting Home Remedies & Tips [4]
* Help For Puffy Eyes: Home Remedies [5]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/canker-sores/
URLs in this post:
[1] cold sores: http://tipnut.com/cold-sore-tips/
[2] Aloe Vera: http://tipnut.com/how-to-heal-with-aloe-vera-plants-tips-guide/
[3] 23 Home Remedies From The Spice Rack: http://tipnut.com/home-remedies-spice/
[4] 15 Bee Sting Home Remedies & Tips: http://tipnut.com/quick-tip-bee-sting-relief/
[5] Help For Puffy Eyes: Home Remedies: http://tipnut.com/puffy-eyes-home-remedies/
Copyright © 2008 TipNut.com. All rights reserved.
15 Bee Sting Home Remedies & Tips
Posted By TipNut On May 19, 2009 @ 8:02 am In Beauty & Health | 8 Comments
Bee Resting On Hand
Getting stung by a bee is no fun and the pain can last for a few hours, here are a bunch of home remedies for pain relief as well as some interesting tips and bits of info.
Bee Sting Relief Remedies & Treatments
First make sure the stinger is removed (look for a black spot in the bite area), do this immediately as it can reduce the amount of venom released into the body. At one time it was thought that you had to scrape the stinger out (with something like a blunt knife or plastic edge) but you can effectively use tweezers to pull it out.
Wash the stung area with soap and water then try a home remedy or treatment below for pain relief. Technically it’s a bee sting rather than a “bite”, but I used bite below to describe the injured area.
1. Make a paste of meat tenderizer and water or baking soda and water–apply to bite area.
2. Sprinkle the bite area generously with baking soda then drizzle some drops of vinegar over the baking soda to make it fizz. Leave on the bite until pain is gone.
3. Cover the bite with a dot of mustard.
4. Make a thick paste of meat tenderizer and vinegar, apply to bite area.
5. Cover the bite with honey and reapply as needed for pain.
6. Dab with a generous amount of toothpaste and leave on the bite area.
7. Apply ice or an ice pack [1].
8. Soak bite area in Epsom salt and water or make paste and apply to bite.
9. Apply Aloe Vera [2].
10. Chew a plantain leaf then apply the macerated leaf onto the bite.
11. Crush fresh parsley and apply to bite area.
12. Crush fresh basil leaves and apply to bite area.
13. Drizzle apple cider vinegar over the bite.
14. Apply a slice of fresh papaya to the bee sting.
15. Dab a bit of deodorant on the bite.
Bee Sting Symptoms
A normal reaction to a bee sting is to experience pain and itchiness, redness and swelling. Pain will last for a few hours then should disappear.
If the following occurs after a bee sting, seek medical advice:
* The bee stung inside your nose or mouth (the swelling will affect breathing).
* If you were stung several times by many bees.
* If you have difficulty breathing or your breathing seems to have been affected.
* Your tongue begins to swell.
* You experience dizziness.
* You experience blurry vision.
* You feel nauseous.
* Your speech is slurred or you find it difficult to talk.
* Hives or a rash appears (especially in an area away from the bite).
* The stung area swells alarmingly large.
If the reaction seems severe (especially if breathing is affected), don’t hesitate to call medical emergency services as the victim of the sting may be experiencing an allergic reaction to the bee sting that can trigger anaphylactic shock.
Bee Quick Tip Bits
Bee On Daisy Flower
Simple logic: To avoid being stung by a bee, avoid attracting bees. Bright clothing, fragrances from hair sprays, perfumes and cosmetic products as well as sweet foods like soda pop, fruits and syrups can attract bees.
If you don’t appear to be aggressive or startle the bee–chances are it won’t sting you. If a bee lands on you or is near you, hold still until it loses interest and flies away. Rapid movement and swatting will signal the bee that you’re ready for a fight so if you’re going to scream with arms flailing–make sure you outrun it ;).
* Tip: If a bee lands on you, blowing gently on it will help convince the bee that it’s time to move along.
Did you know: Pickings are slim in the Fall when bees are busy looking for flowers, fruits and plants that haven’t yet died off or harvested for the season. When you’re wearing bright clothing and smelling pretty while much of the vegetation the bees depend on are gone, the bee might think he hit the jackpot with the largest, loveliest flower of all (you).
Why Do Bees Die After Stinging?
When a bee stings, the stinger is torn from its body and left in the victim’s skin (the stinger is the tool that releases the venom). It basically disembowels the poor bumble bee and it cannot survive. Because of this, bees will only sting when they feel a threat (to themselves, their hive or to the queen bee).
Even though bees can be intimidating, they are very much needed to help our plants and flowers flourish (and to make delicious honey for us to enjoy). Make sure to check out Plant A Sunflower & Help Bees Thrive [3] for a great summer project.
Please Note: None of the information above is intended to be a substitute for professional medical advice, it’s provided for general knowledge purposes only.
Updated: Originally published June 8, 2007 as “Quick Tip: Bee Sting Relief”, more information added.
Also See These Tips:
* Home Remedies For Canker Sores [4]
* 23 Home Remedies From The Spice Rack [5]
* 9 Home Remedies For Dandruff [6]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/quick-tip-bee-sting-relief/
URLs in this post:
[1] ice pack: http://tipnut.com/quick-easy-homemade-ice-packs/
[2] Aloe Vera: http://tipnut.com/how-to-heal-with-aloe-vera-plants-tips-guide/
[3] Plant A Sunflower & Help Bees Thrive: http://tipnut.com/plant-a-sunflower-help-bees-thrive/
[4] Home Remedies For Canker Sores: http://tipnut.com/canker-sores/
[5] 23 Home Remedies From The Spice Rack: http://tipnut.com/home-remedies-spice/
[6] 9 Home Remedies For Dandruff: http://tipnut.com/home-remedies-for-dandruff/
Copyright © 2008 TipNut.com. All rights reserved.
>>>Stop Bleeding With Ground Black Pepper<<<
Now that’s a novel use... I had always heard that they used ground black pepper to seal pinhole leaks in radiators, but never to stop bleeding... Gotta try that...
NOW you post how to avoid mosquito bites...
Finally had to come in from the garden before the skeeters carried me away... THEN I find the info... Guess I’ll have to read the part on soothing the itch from them.
They are really bad this year... Lots of rain, so they are thriving.
http://www.mit.edu:8001/people/wchuang/cooking/Cajun_n_Creole.html
Cajun Fettucine
Preparation Time: 45 Minutes Yield:6 Servings
3 cups cooked spinach fettuccine
1/4 pound butter
1 tbsp chopped garlic
1/4 cup chopped green onions
1/4 cup sliced mushrooms
1/2 cup diced tomatoes
1/2 cup diced andouille
1/2 cup 50 count shrimp, peeled and deveined
1/2 cup lump crabmeat
1/2 cup cooked crawfish tails
1 ounce dry white wine
1 tbsp lemon juice
1 cup heavy whipping cream
1/4 cup diced red bell pepper
1/4 pound chipped cold butter
1 tbsp chopped parsley
salt and cracked black pepper to taste
In a two quart heavy bottom sauce pan, melt butter over medium high
heat. Add garlic, green onions, mushrooms, tomatoes and andouille.
Saute three to five minutes or until all vegetables are wilted. Add
shrimp, crabmeat and crawfish. Cook for an additional ten minutes.
Deglaze pan with white wine and lemon juice, and continue cooking until
volume of liquid is reduced to one half. Add heavy whipping cream and,
stirring constantly, reduce until cream is thick and of a sauce like
consistency, approximately five minutes. Add diced red bell pepper and
chipped butter, two to three pats at a time, swirling pan constantly
over burner. Do not stir with a spoon, as butter will break down and
separate if hot spots develop in the pan. Continue adding butter until
all is incorporated. Remove from heat, add parsley and season to taste
using salt and pepper. Gently fold in cooked fettuccine and serve. May
be chilled and served as a cold pasta salad.
Dirty Rice
Chef Paul Prudhomme’s Louisiana Kitchen page 224-225
serves 6
Seasoning mix::
2 teaspoons ground red pepper (cayenne)
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons sweet paprika
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon dried thyme leaves
Other ingredients:
1/2 teaspoon dried oregano leaves
2 tablespoons chicken fat or vegetable oil
1/2 pound chicken gizzards ground
1/4 pound ground pork
2 bay leaves
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped green bell peppers
2 teaspoons minced garlic
2 tablespoons unsalted butter
2 cups chicken or pork stock
1/2 pound chicken livers ground
3/4 cup uncooked converted rice
Combine the seasoning mix ingredients in a small bowl and set aside.
In a large skillet, over high heat, cook the chicken fat, gizzards, pork
and bay leaves. Cook until thoroughly browned, about 6 minutes, stirring
occasionally. Stir in seasoning mix. Add onions, celery, bell peppers
and garlic. Stir thoroughly. Add butter and stir until melted. Reduce
heat to medium and cook about 8 minutes.
Add the stock and deglaze. Cook 8 minutes over high heat, stirring once.
Stir in chicken livers and cook about 2 minutes.
Add rice and stir thoroughly. Cover pan and turn heat to very low, cook 5
minutes. Remove from heat and leave covered until rice is tender, about 10
minutes.
Remove bay leaves and serve.
Gumbo
Gumbo can be many things. I learned to make it using Paul Prudhomme’s
first book. Other Louisiana and southern cookbooks should have it, as
should Joy of Cooking and one of Jeff Smith’s (The Frugal Gourmet)
books. However, as a simple (and rough) starter:
Gumbo is a rich cajun soup, thickened either with a) okra, b) a roux,
or c) file’ powder (ground sassafrass leaves). Of course, these can be
combined.
I have made all types, but the easy one to make is the roux based. Pay
attention and read through before attempting, you’ll need to rearrange
the steps to make it efficient.
Start with oil and flour (approx 2 Tbs each). Heat the oil in the
bottom of your soup pot, then add the flour. Stir the flour briskly
and brown the roux. It’s faster to do over high heat BUT it’s easier
to mess it up. Prudhomme has a section on making roux that discusses
this. Be careful to not get any on you or you’ll find out why it’s
called “cajun napalm”. Take it off the heat if it gets too hot until
it cools down.
As soon as the roux is medium to dark brown (don’t scorch the flour or
you’ll need to start all over), throw in your diced onion, green
pepper, and celery (the sacred trinity in cajun cooking). These should
stop the roux from cooking. How much? About an onion, a green pepper,
and two or three stalks of celery. About two cups diced, combined.
Stir around. The roux should have been smelling wonderful and once
these vegetables hit the roux the smell becomes almost unbearably
good. Garlic, two cloves or so, minced, can go in now, too. Let cook
till the vegetables get soft, a couple of minutes. The heat can go to
medium now (you did the roux over high heat, being adventurous, didn’t
you?). You prepared a seasoning mix of thyme, oregano, basil, red
(cayenne) pepper, black pepper, and white pepper that can be thrown in
when the vegetables get soft. About 2tsp to a 1Tbs each of the herbs,
1/4 to 1/2 tsp each of the peppers. I sometimes add sage, omit the
oregano and basil, or otherwise play with the ingredients. This is
also the time to add some fresh chopped parsley (all too often
neglected) and some chopped green onion. Both are optional, both are
good. When this hits the roux/vegetable mixture your nose will go into
complete ecstasy. You should also add a Tbs of Worcestershire sauce
(sp?) and Tabasco to taste. Thyme, Wor. sauce and Tabasco are the
other sacred trinity of cajun cooking. Now it’s time to get to the
meat of the matter (pun intended).
Break: Gumbo can be based on any number of things. Seafood is
classic, with shrimp, oysters, crab, or fish in any combination.
Chicken can also serve as a base. Sausage is almost mandatory, if you
can’t get andouille (I can’t) then a good smoked sausage will do. For
health reasons I’ve been using turkey sausage lately. (Turkey) Ham can
go in. I’ve even made a seven-steak gumbo (from Prudhomme, again). If
you’re gonna add chicken, you should have browned the diced chicken in
the oil, then removed it before you made the roux. The diced chicken,
sausage, and/or ham should go in now. The seafood goes in after the
stock.
Back to the gumbo, now that you’ve added any meat you want, you should
let it get warm and lightly browned in the roux mixture, then it’s time
to add the stock. If this is a seafood gumbo, you should use a seafood
stock. If you’ve crab, shrimp, or fish to add, the shells and/or bones
should have been used to make a rich stock earlier. I’m talking a
redolent, aromatic blend of celery tops, onion parts, bay leaf, etc
simmered in water and the fish parts for at least an hour, then
strained. Oyster liquor is added if available. You’ll want like four
cups or so. If you’re using sausage, ham, and/or chicken, the bones of
the chicken that you diced should have been subjected to the same
procedure to make a stock. The richer, the better. You can always use
some beer or wine to add more flavor. Avoid, if at all possible, the
store bought stock.
Anyways, add the four cups of stock. Or, if you want, make the
roux/vegetable mixture in a skillet and add to the already heated stock
in the soup pot. Now, if you’ve got them, add shrimp, crab, fish,
oysters, clams, whatever. Simmer for an hour or so. Serve some rice
in a bowl, ladle gumbo over it. Voila’. You can sprinkle file’ powder
over as a seasoning, to taste.
Chicken Stew, New Orleans Style
Working Time: 25 min
Total Time: 55 min
Servings: 4
Ingredients:
1 bunch of scallions, 6 to 8
2 ribs celery
1 large red bell pepper
4 skinless, boneless chicken breast halves
1/4 cup flour
1 tsp thyme
1/8 tsp cayenne pepper
2 Tbsp butter
1 Tbsp vegetable oil
3 cloves garlic, minced or crushed through a press
1 can (14 oz) stewed tomatoes with their juice (or diced tomatoes)
1/4 cup chicken broth
3 drop hot pepper sauce
1 bay leaf
1/4 lb kielbasa or other precooked garlic sausage
1) Coarsely chop the scallions. Dice the celery and bell pepper. Cut
the chicken into bite sized pieces
2) In a plastic bag, combine flour, thyme and cayenne, and shake to
mix. Add chicken and shake to coat lightly. Remove chicken and
reserve excess flour mixture.
3) In a large skillet, warm 1 Tbsp. of the butter in the oil over
medium high heat until the butter is melted. Add the chicken and
cook until it is browned all over, about 7 min. Remove chicken to
a plate and cover loosely to keep warm.
4) Add 1 remaining Tbsp. butter to the skillet and heat until melted.
Add the garlic and the reserved dredging mixture. Cook, stirring,
until the flour is no longer visible, about 1 min.
5) Add tomatoes and their juice, the chicken broth, scallions, celery,
bell pepper, hot pepper sauce and bay leaf, and bring to a boil over
medium-heat. Reduce heat to low, cover and simmer, stirring
occasionally, until the vegetables are tender, about 15 min.
6) Meanwhile, dice the sausage.
7) Return the stew to a boil over medium-high heat. Return the chicken
(and any juices that have accumulated on the plate) to the skillet
along with the sausage, and heat until the chicken is cooked through,
about 3 min. Remove the bay leaf before serving.
Per Serving:
Calories: 402
Protein: 39 gm
Fat: 19 gm
Carbohydrates: 18 gm
Cholesterol: 117 mg
Sodium: 792 mg
A few notes: As can be seen above, this isn’t a light, heart healthy
kind of meal. I don’t really know how to fix that other than getting
rid of the kielbasa which takes a lot away from the taste. I tend to
add more seasoning in the form of both hot pepper sauce and paprika and
I tend to cook it a bit longer on the last stage for a better mix of
flavor.
Cajun Blackened Fish or Chicken
Ingredients and Equipment:
Fish fillets or chicken parts
Cajun spice mix (recipe follows)
Large cast-iron skillet
Cajun Spice mix:
5 tsp paprika
1 tsp ground dried oregano
1 tsp ground dried thyme
1 tsp cayenne powder (more to taste)
1/2 tsp finely ground black pepper
1/2 tsp finely ground white pepper
1/2 tsp garlic powder (optional)
Mix spices very well, and store in an air-tight container. Or, use
a commercial Cajun spice mix such as Paul Prudhomme’s.
To prepare fish fillets:
(such as redfish, grouper, mahi, snapper, rockfish, etc.)
Rinse fillets and pat mostly dry with paper towel. Leave slightly
damp, as this moisture is going to adhere the spice paste to the fish.
Coat fillets with spice paste. Coat skillet with small amount of canola
or other high-heat oil, or oil spray (can be omitted, with slight risk
of sticking depending on condition of skillet). Get the skillet good
and hot, oil should be starting to smoke. Arrange fillets in skillet.
Turn when half-done. Cooking time will depend on heat, and thickness of
fillets - a minute on each side would be enough for typical rockfish
(”Pacific red snapper”) fillets. You want the spice coating
-not
to be fully black - just darkened. Serve with lemon or lime wedges.
To prepare chicken parts:
Skin parts, and remove excess fat. Rinse and pat mostly dry. Coat
with spice paste. Arrange in hot skillet. Cook 5 minutes on each side,
or until spice paste darkens up. Lower heat and continue cooking until
done (juice should run clear, not pink, if a thick piece is pierced
deeply with a knifetip), or finish in a 350 degree oven.
Jamaican Rice and Peas
(the peas are actually red kidney beans)
Ingredients:
3 cups rice
1 cup dry red kidney beans
a few springs of fresh thyme
1 1/2 pkts frozen coconut cream or two small tins of coconut cream
salt to taste
1 clove garlic
4 stalks of scallions
1 sml onion, finely chopped
1/4 tsp black pepper
1 Scotch Bonnet pepper (or other habanero)
6-8 pimiento seeds
Peel and finely chop garlic fill large pot with water. Add coconut
creme, the cup of peas and the onion. Bring to the boil and then
cover and turn down heat. Cook until peas are tender. Add the other
seasonings and rice adding more water if necessary in order to boil
rice properly.
Once water begins to boil, cover pot and reduce heat to lowest setting
allowing the rice to “steam” until cooked.
NOTE: A small piece of salt pork or a few strips of bacon can be
added after the peas have cooked and before the rice is added.
Be sure not to pucture scotch bonnet pepper during handling. This
pepper is VERY HOT!!!
(Contributed by Ann Lodenquai
Jerked meat is one of the Caribbean’s most famous spicy dishes. There are
few tendencies which give Jamaican food its characteristic flavor, but
one of the main things is the preponderance of the allspice berry among
the spices used as a paste-type marinade.
-Begin Recipe Export- QBook version 1.00.10 Beta
Title: Jamaican Jerked Chicken
Keywords: pork, chicken, Jamaican
6 loin pork chops
3 chicken breasts, split
6 chicken legs (2 oz)
whole allspice berries
1/4 ts fresh grated nutmeg
1/2 ts ground cinnamon
8 scallions, chopped
1 lg clove garlic, chopped
1 ts hot pepper, chopped
3 T red-wine vinegar
1/4 c peanut or vegetable oil
1/2 ts salt
1/4 ts fresh ground pepper
2 bay leaves, crumbled
Pickapeppa sauce (see note)
Cut away rind and most fat from pork; remove all meat from bones, cut
into pieces about 1-1/2” thick and 3” to 4” long. Put pork pieces and
chicken in a large bowl, cover and refrigerate until needed. To prepare
seasoning, heat the allspice berries over medium heat in small saucepan
3 to 4 min, stirring often; 2 tbs at a time, crush berries in mortar and
pestle. In medium bowl, combine berries, nutmeg, cinnamon, scallions,
garlic, pepper and 1 tbs vinegar; crush into pasty mixture. Add rest of
vinegar, oil, salt, pepper and bay leaves. Turn mixture over pork and
chicken and rub meat with seasoning, coating evenly. Cover and refrig-
erate 2 hours or overnight. Cook jerked pork and chicken on grill over
hot coals or on gas barbecue as far from heat as possible (6” or more);
cover with lid; turn meat every 10 minutes for about 1 hour, until done.
If desired, halfway through cooking time toss 1 tsp whole allspice
berries into fire. Cut cooked pork into 1/3” slices and serve with
chicken. Accompany with Pickapeppa sauce. Serves 6 to 8.
(Note: Can also be cooked in preheated 350 F oven on rack in roasting
pan about 1 hour, turning once, but you won’t have the grill flavor.
(Pickapeppa sauce is a bottled Jamaican condiment available in better
supermarkets and gourmet stores.)
Jezebel Sauce
Ingredients:
6 oz pineapple preserves
10 oz apple jelly
horseradish to taste
1 block cream cheese
Combine the pineapple preserves, apple jelly, and horseradish. Pour
over the cream cheese. Serve with crackers, etc.
from Carrie Conaway
http://www.mit.edu:8001/people/wchuang/cooking/Chinese_n_Japanese.html
Spicy Hot Eggplant Sautee
(Yen King Restaurant)
Spicy Hot Eggplant Sautee includes a glazing oil that can be used on
many stir-fry dishes. To make the glazing oil, simmering about a cup
each of ginger and green onion trimmings in 1 gallon of vegetable oil
for 30 minutes. Strain the ginger and green onion from the oil which
should be put in a dark, well-sealed and clean glass container. The
oil should be keep in a dark, cool place for a couple of months.
Servings: 4
Ingredients:
1 lb eggplant
vegetable oil (preferably peanut oil)
2 Tbsp shredded pork
1 tsp minced garlic
1/2 tsp mnced ginger
5-7 diced chili pepper
1 Tbsp cooking wine
1 tsp soy sauce
2 Tbsp shredded bamboo shoot
10 straw mushrooms
1 Tbsp shredded black fungus
1 cup chicken stock
1/2 tsp vinegar
1 tsp minced green onion
1 Tbsp cornstarch and water mixture (thickener)
1 tsp glazing oil
Partially peel the skin off the eggplant lengthwise. Cut the eggplant
into finger-size strips. Deep fry in oil until slightly brown. Drain.
Set aside. Heat wok for 20 seconds. Add 1 tablespoon oil, shredded
pork, minced garlic, minced ginger and the chilis. Stir 10 seconds.
Add wine, soy sauce, bamboo shoots, straw mushrooms adn black fungus.
Stir and flip the ingredients in the wok several times. Add stock,
vinegar and green onion. Simmer 20 seconds. Add cornstarch mixture and
glazing oil. Flip ingredients to blend in the thicken cornstarch and to
spread glazing oil.
Thai Fried Rice
2 cups long grain Thai jasmine rice,
1 1/2 Tbsp crushed garlic
3 eggs
1/2 tsp sugar
1/2 tsp corn starch
1/2 tsp white pepper
3 Tbsp soy (preferably Kikkoman)
4 Tbsp vegetable oil (reduce as necessary)
1/4 lb beef
1/4 lb Blue Tiger Prawns (white meat with blue-black stripe)
1/2 tsp sesame oil
1/4 cup chopped green onion
1/4 cup chopped Chinese parsley
Rinse rice well and put it in rice cooker with 1/2 inch of water higher
than the surface of rice. Cook rice and let it cool down for 30
minutes.
Slice beef the size of 1/4”x1/2”x1” across grain. Peel prawns and slice
in half. Mix 1/2 table spoon of garlic, 1 tsp of soy, 1/2 tsp of sesame
oil, and 1/2 tsp of sugar. Add 1/2 tsp of cornstarch to make it tender.
Divide the mixture in 2 separate vessels. Marinate meat and prawn
separately for 30 mins.
Mix cooked rice thoroughly in large bowl with white pepper, sugar, soy
sauce. Heat oil in high level temperature until slight smoky. Scramble
eggs and garlic in oil, then put in the rest of beef, and prawns; stir
for 30 seconds. Throw in rice and stir about 2 minutes (or until
lightly browned). Spread the rest of chopped parsley and green onion on
top before serving.
Thai Fried Pork with Garlic and Pepper
[Moo Tod Kratiam Prigtai]
1.5 lbs Pork Butt
3 Tbsp pounded garlic
3 Tbsp sugar
1 tsp white pepper
1 tsp chili powder
4 Tbsp vinegar
3 Tbsp Kikoman
1 tsp salt
1 Tbsp fish sauce
1 Tbsp Sriracha or Tabasco sauce
3 leaves of Chinese cabbages
5 slices of cucumber
2 slices of tomato
2 Tbsp chopped Chinese Parsley
Fried pork:
Slice pork across grain at the size of 1/2x1x1 1/2”, strip off fat if
prefer lean. Mix 2 Tsp pounded garlic, 1 Tsp sugar, and the rest of
white pepper, Kikoman and salt in large bowl. Mix pork with ingredient
for 30 mins. Heat 1 cup vegetable oil in large pan until slight smoke
appears. (High heated oil will brown outside while inside is still
juicy.) Fry pork until outer part turns golden brown. Serve on top of
rice with Chinese cabbages, sliced cucumber and tomato.
Sauce:
Mix the rest of garlic, sugar, vinegar, fish sauce, and Sriracha in
small bowl and stick in microwave for 1 mins. Let it set then put
chopped parsley on top.
For lunch box: (if your have a microwave at your work place)
Put 1-2 leaves of cabbages in the bottom of Tupperware, put 2 scoops
steamed rice on top of cabbages. Then put fried pork, sliced cucumber,
and tomato on top of rice. Pour slight amount of sauce on top.
Stick in microwave for 2 mins before serving.
Sweet and Sour Chicken
Servings: 4
Ingredients:
1 cup all-purpose flour
1/2 cup cornstarch
2 tsp salt
1 tsp baking powder
1 cup water
2 tsp vegetable oil
1 lb chicken breast, cut into 1/2-inch pieces
1 lrg green pepper, cut into 1-inch pieces
3 cups hot cooked rice
1/2 tsp MSG (optional)
vegetable oil
Sweet and Sour sauce (see below)
Pour oil into a deep frying pan to a depth of 1 to 1.5 inches. Heat to
375F, or until a 1-inch bread cube browns in 1 minute (a deep fryer also
works well) While oil heats, prepare sweet-and-sour sauce.
In a small bowl, beat flour, cornstarch, salt, msg, baking powder,
water, and 2 tsp oil with an electric beater until smooth. Dip meat
into batter with tongs; fry in hot oil, turning once, until golden
brown. Drain and keep warm.
Stir green pepper and onion into sweet-and-sour sauce. Cover and simmer
until vegetables are crisp-tender, about 5 minutes. Serve meat and
sauce over rice.
Sweet and Sour Sauce
Ingredients:
1/2 cup packed brown sugar
4 Tbsp cornstarch
1 (16 oz) can pineapple tidbits, drained (reserve syrup)
1/2 cup vinegar
4 Tbsp catsup
In 2-quart saucepan, mix sugar and cornstarch. Add enough water to
reserved pineapple juice to measure 2 cups. Stir juice mixture,
vinegar, and catsup into cornstarch mixture. Cook, stirring constantly,
until mixture thickens and boils. Stir in pineapple. Keep warm over
very low heat.
Note: This recipe is a little time-consuming, but well worth the wait.
BON BON JUIHAN BANMIAN (Hong Kong)
Ingredients:
8 oz fresh/dried egg noodles
1 tbsp. sesame oil
4 oz chicken breast, skinned and boned
salt
(2oz) each of celery and carrot
(4oz) cucumber
2 spring onions
Sauce:
3/4 tbsp sesame paste
1/2 tbsp sesame oil
2 tsp chili oil
2 tbsp Chinese light soy
1 tbsp white vinegar
1/8 - 1/4 tsp chili powder (optional)
5 tbsp chicken stock
What to do:
Cut the chicken into strips, simmer 2 - 4 minutes in a little water
until they are white throughout. Drain and allow to cool then shred the
meat.
Cut the carrot and celery into very small pieces and boil rapidly for 40
secs adding the onions for the last 10 secs. Drain and rinse in cold
water, pat dry.
Cut the cucumber into fine julienne strips. Save a few of the vegetables
for garnish.
Sauce:
To serve:
I usually cut down the amount of sesame oil I use as I find it a bit
strong but it depends how much you like sesame.
********************
COLD CHINESE NOODLES
********************
but I’ll try to construct it:
Heaping tsp of sesame paste
Sesame Oil (to mix paste, about 2 tsp)
Soy sauce (Heavy Kimlan - a big secret!!!!!! not Kikkoman)
2 tsp of peanut butter (Skippy’s Honey Dip is best)
A few drops (depending on your taste) of hot oil.
1/2 tsp of rice vinegar.
Squish of ginger (shoga in a tube)
Green onion - 3-4 pieces.
Sesame seeds - about 1 tsp
Number 4 noodles (in the red box from all the asian stores)
Mix sesame paste and oil in a large mixing bowl until the mixture is
smooth. Add soy sauce and peanut butter to mixture, mix it up.
Mix in hot oil, vinegar, and ginger - add oil slowly and taste to
make sure that it is not too hot.
Chop green onion, add it with sesame seeds to cover
After making the noodle, mix the above with the cold noodles.
Subject: Re: Dan Dan Mein
Note that this is an assembled dish; each portion is put together
separately. The sauce materials are enough for about four portions.
Ingredients
12 cloves garlic
3 inch piece fresh ginger
3/4 teaspoon salt
5 tablespoons water
6 scallions
1 pound noodles, fresh Chinese or fettucine
2 tablespoons hot pepper flakes in oil, per serving
1/8 teaspoon ground roasted Szechwan peppercorns, per serving
4 teaspoons sesame paste, per serving
2 tablespoons soy sauce per serving
12 teaspoon granulated sugar, per serving
Smash the garlic cloves with the flat side of your cleaver, then peel.
chop the garlic coarsely into pieces about the size of a pea.
Peel the ginger, then chop it into small pieces, about the size of a
match head.
Put the garlic and ginger into a small steep-sided bowl or mortar.
Add the salt and then, using the handle of your cleaver, a wooden
spoon, or a pestle, mash everything together until it turns into a
coarse paste. The salt helps the pulverization along as well as
bringing out the flavor of the garlic and ginger.
Add the water to the mashed garlic and ginger and stir well, so the
water and the juice of the mashed ingredients are thoroughly combined.
Clean the scallions, then chop them, both green and white, very fine,
until they reach the consistency of farina You should have about 1
tablespoon of chopped scallions for every individual serving of
noodles.
Cooking
Bring a large pot of water to a rapid rolling boil and cook the
noodles (1 pound) according to the directions on the package; fresh
Chinese noodles take from 5 to 10 minutes. (test them as they cook to
make sure they don’t overcook and become mushy.)
Drain the noodles, rinse them in cold water, and then drain them again.
Serving
Put each individual serving of noodles on a separate plate or bowl.
Then add the following ingredients to each: the garlic-ginger-water
mixture (1 tablespoon), chopped scallions (1 tablespoon), hot pepper
flakes in oil, ground roasted szechwan peppercorns, sesame paste, soy
sauce, and sugar.
note: Before eating, each diner should mix his sauce ingredients and
noodles together very well.
From _Ethnic Foods of Hawaii_ by Ann Kondo Corum:
Korean Barbecue Sauce
For Kalbi (short ribs) and Bul Kogi (barbecue meat)
Ingredients:
2/3 cup soy sauce
3 Tbsp water
2 Tbsp honey
3 Tbsp sugar
1 Tbsp sesame seeds, roasted and ground
2 Tbsp sesame seed oil
2 cloves garlic, crushed
2 Tbsp chopped green onions
Mix all ingredients together. Dip each piece of meat in the sauce and
layer in a flat dish or pan. pour more marinade on top. Marinate 4
hours before grilling over coals or broiling.
Note: for bul kogi, purchase ready sliced meat, or slice your own,
lusing lany tender cut of meat such as chuck, sirlion, or flank steak.
For kalbi, buy short ribs with small bones. Score ribs so that they will
not curl during cooking. This sauce may be used on chicken also.
Sauce for 3-4 lb of meat.
>From _The Complete Chinese & Asian Cookbook_:
Bul-Ko-Kee
Ingredients:
1 lb top round of beef, very thinly sliced into strips
3 Tbsp soft brown sugar
1/2 cup soy sauce
salt and pepper
5 Tbsp roasted sesame seeds, ground
4 Tbsp sesame oil
1 garlic clove, crushed
2 scallions, green part only, finely chopped
1/2 tsp MSG (optional)
Mix the beef, sugar, soy saucee, salt and pepper to taste, half the
sesame seeds, the oil, garlic, scallions and MSG together. Set aside at
room temperature for 2 hours, basting and turning the meat from time to time.
Preheat the grill (broiler) to hot. Lay the beef strips on the lined
grill (broiler) pan and grill (broil) for 5-8 minutes, or until the
strips are cooked through and evenly browned. (If you prefer, the beef
can be fried quickly in a little sesame oil until browned).
Remove from heat, sprinkle over the remaining sesame seeds and serve at
once. Serves 4
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Pad_Thai.html
COLLECTION: Pad Thai
From: (Stephanie da Silva)
Date: Mon, 2 Aug 93 14:20:23 CDT
Contents
* Pad Thai (1)
* Pad Thai (2)
* Pad Thai (3)
* Pad Thai (4)
* Pad Thai with Shrimp
Pad Thai (1)
Ingredients:
1/2 lb dried rice noodles, 1/8 inch wide
warm water
1/2 lb shrimp, chicken, pork or combination
1/4 cup fish sauce
1/4 cup + 2 Tbsp granulated sugar
1/4 cup + 2 Tbsp white vinegar
1 tsp paprika
4 green onions
1/2 cup vegetable oil (more if needed for step six)
1 tsp chopped garlic
2 eggs
3/4 lb bean sprouts
ground roasted chiles (see note at bottom)
ground unsalted roasted peanuts
lime wedges
1. Soak noodles for 20-25 minutes in enough warm water to cover them.
They should be flexible and soft, but not so soft that they can be
mashed easily with the fingers. Later cooking in liquid will soften
them more. Drain them throughly in a colander while preparing the
other ingredients.
Traditionally they are left in full-length strands, but you may cut
them into 8 inch lengths if you find it easier to stir-fry them
that way.
2. Peel and devein the shrimp leaving the tails intact (or remove if
preferred)
Slice chicken, pork into 1/8-inch strips about 1 to 2 inches long.
3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir
until the sugar dissolves. Set aside. Slice green onions both the
green and white parts, diagonally into 1-1/2 inch long pieces. Set
aside.
4. Heat a wok, add the oil and swirl over the surface. Add the garlic
and stir-fry until light golden. Add the meat and stir-fry until
shrimp is pink. If using chicken or pork, stir-fry until the pink
disappears. Add the noodles and toss lightly to coat with oil and
the distribute meat and garlic (I often do this in a larger pot
since things tend to come out of the wok).
5. Add the liquid from step 3 and bring it to a boil rapidly, gently
folding the noodles without breaking them. Reduce heat to medium and
boil the mixture, folding frequently until the noodles have absorbed
the liquid (I find a pasta server works great for this step).
6. Lift the noodles gently from one side of the wok. Pour a little oil
along the side of the wok, then break the egg ad slip it into the oil.
Break the yolk and cover the egg with the noodles immediately. Repeat
this on the opposite side with the other egg. Allow eggs to cook
undisturbed, over moderate heat until they are set and almost dry.
Additional oil may by added if the eggs or the noodles begin to stick
to the wok.
7. When the eggs are set and almost dry, fold them gently but rapidly
into the noodles. Try not to break the noodles, which will be soft
and fragile at this point. An effective way is to insert the scoop
under the eggs, lift it through, and fold the mixture over. Continue
the lifting and folding motion until the eggs are broken up and well
distributed.
8. Add the green onions (and bean sprouts if you prefer them mixed in)
and toss the entire mixture quickly and gently, stll avoiding breaking
the noodles. Cook for about 2 minutes or until onions are tender.
9. Take a large platter spread with bean sprouts (if you left them out
above). Spread Pad Thai from wok over top. Sprinkle ground chilies
(see note) and ground peanuts over the top and squeeze some lime
juice over the top. Or serve toppings separately for each diner to
add according to taste.
Note on chilies: Buy whole dried chiles and grind since pre-ground ones
often lack the “bite” of whole ones. Thai chilies may
be used (_VERY_ hot), or milder American chiles may be
used. The Thai chilies are known as “Prig hang”. They
may also be found in Mexican food sections under the
name “Chiles Arbol”. Use sparingly if you aren’t used
to them as they are quite potent.
Pad Thai (2)
Ingredients:
1/2 cup vegetable oil
6 cloves garlic, finely chopped
1 cup small cooked shrimp
1 Tbsp sugar
3 Tbsp fish sauce
1 1/2 Tbsp ketchup
2 eggs, beaten
3/4 lb rice vermicelli, soaked in hot water for
15 mins. and drained
1 cup bean sprouts
Garnish Ingredients:
1 Tbsp dried shrimp powder
2 Tbsp peanuts, coarsely ground
1/2 tsp dried red chili flakes
2 green onions, finely chopped
2 Tbsp coriander leaves, chopped
2 limes, sliced into rings
Heat oil in a wok and fry garlic until golden. Quickly add the shrimp
and stir-fry until heated through. Add the sugar, fish sauce and ketchup
and stir until sugar dissolves. Add the beaten eggs, letting them set
slightly, then stir to scramble. Add the noodles and toss and stir for
about 2 mins. Reserving about 4 Tbls. of bean sprouts, add the remainder
to the wok. Stir over heat until the bean sprouts are barely cooked.
Turn the Pad Thai onto a platter, placing the reserved, raw bean sprouts
on one side.
Presentation:
Sprinkle the noodles with the garnish ingredients in the following order:
shrimp powder, peanuts, chili flakes, green onions, coriander leaves.
Ring the platter with the lime slices and serve.
From: The Original Thai Cookbook by Jennifer Brennan
Pad Thai (3)
Ingredients:
6 oz vermicelli or rice noodles
2 Tbsp peanut butter
5 Tbsp soy sauce or tamarind
1 Tbsp brown sugar
2 scrambled eggs
6 diced scallions
5 cloves pressed garlic
peanuts
1/3 cup vinegar
quartered lime
Cook, rinse and refrigerate the noodles ahead of time.
In a bowl mix the peanut butter, soy sauce, and sugar.
In the wok, saute the scallions and garlic. You can add bean sprouts
at this point too. After a few minutes, add the noodles, and stir-fry
them for about 5 minutes. Then add the mixture in the bowl and the
vinegar. Cook this for a couple more minutes. Lastly, add the eggs
and peanuts, and heat until hot. Serve with the lime wedges on the side.
Pad Thai (4)
Ingredients:
1 pkg (10-16 oz. [.3-.5 kg]) rice stick noodles
2 Tbsp oil (30 ml)
3 (or more) cloves garlic, crushed or minced
8 oz (250 g) Shrimp, peeled (optional)
8 oz (250 g) Chicken, Pork or more Shrimp, diced (optional)
2 or 3 eggs
1 cup (250 ml) bean sprouts
1/4 cup (60 ml) chopped/ground peanuts
1 red chile, finely chopped, or 1 tsp (5ml) red pepper flakes
1 cup (250ml) sliced cabbage
Cilantro leaves
Lime wedges
Sauce Ingredients:
1/4 cup (60 ml) Thai Fish Sauce
1/4 cup (60 ml) White Vinegar
2 Tbsp (30 ml) white sugar
3 Tbsp (90 ml) Paprika
Soak the rice noodles in cold water at least two hours before cooking.
Drain.
In a large wok, heat oil and stir-fry garlic for 30 seconds. Add shrimp
and other meat if used.
Add the noodles, and stir-fry until al dente. Add sauce ingredients,
cook to allow most of this to be absorbed (2 minutes or so).
Spread the noodles, etc. out to the sides, and add eggs. Some will crack
the eggs directly into the wok, others will pre-scramble. If cracked
into the pan, start stirring them up when partially cooked, so you get
‘streaky’ yellow and white eggs. As they cook, fold the noodle mixture
back in.
Add 1/2 the bean sprouts, peanuts, red pepper, folded into the mixture.
Serve hot, garnished with the rest of the bean sprouts, chopped cabbage,
cilantro. Serve with lime wedges to be squeezed into the noodles.
In my house, we have doctored this with Thai hot chile sauce, sweet and
sour sauce, or sate-style peanut sauce. It takes to any of these very
well, depending on your tastes.
Pad Thai with Shrimp
Ingredients:
8 oz small size rice noodles
3 Tbsp tomato sauce or tamarind paste
2 Tbsp vegetable oil
1 Tbsp pickled radish
3 Tbsp sugar
1/3 cup water or chicken stock
1 egg
3 Tbsp fish sauce
1/2 lb shrimp, cleaned and shelled
1 handful bean sprouts (fresh); chopped once or twice
2 oz green onions, cut into 1/2 inch pieces
2 Tbsp finely chopped peanuts
1. Soak the rice noodles in cold tap water about 20 minutes, until
they are “springy”. Then drain in a colander until needed.
2. If using dried tamarind, soak the tamarind in hot water for awhile,
then mash with a fork to soften. Force as much of the mixture as
you can through a seive to remove bits of bark, etc.
3. Heat oil in wok, and add the tamarind/tomato sauce, picked radish,
and sugar. Mix well and let heat up.
4. Add the noodles, small portions at a time, and and that water/stock.
Mix well until all the noodles are coated with the mixture. Add more
liquid if necessary — it will cook out. Don’t be easy on the
noodles — chop them with the spatula or spoon some to separate them.
It may help to “toss” the noodles like a salad, to get them coated.
5. Beat the egg and mix with the noodles. Add the fish sauce and shrimp.
Mix everything thoroughly. The noodles will tend to “clump”, so stir
or “toss” like a salad to get everything mixed, and to ensure that the
egg and shrimp cook thoroughly. It will help to cover the wok with
a lid for a minute or so, then toss the mixture, then cover again.
You’ll know it’s done when the shrimp are completely pink. There may
be a little browning of the noodles; stirring will keep them from
burning.
6. Add the bean sprouts, green onions, and chopped peanuts. Mix well,
then turn off the heat and let stand a minute or so. Serve.
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Green_Tropical_Curry.txt
(From rec.food.recipes)
I made something truly wonderful tonight, the tastiest thing I’ve made in
a long time. I’m not quite sure what to call it, but it’s rather hot,
and rather sweet, and I want more of it!
All measurements listed below should be considered mere guidelines, as I
never measure anything, and didn’t prepare it that way. In short, I’m
just guessing. Let good taste be your guide.
This is a very hot (in the “picante” rather than the “caliente” sense)
dish, but you can vary its heat. See the WARNING at the end.
Green Tropical Curry (Thai Style)
This will serve enough for 4 ravenously hungry, highly active young men,
or else 6 or more normal humans if you adjust the rice accordingly. Serve
with a chilled white wine or fresh fruit juice, and plenty of ice water.
This dish is extremely nutritious, and will easily fulfil your day’s
requirements of fiber, protein, and number and variety of required
vegetable servings when prepared as directed. It is extremely low in
fat — except for the small amounts of peanuts used (which is
optional) and the coconut milk, which you really don’t want to leave
out due to its essential flavor; you may, but it’s a different dish
then. Don’t worry too much about the small amount fat (that each
person would receive) in it — recent research suggests that the
chains aren’t as hard for the body to deal with as saturated fat from
animals. In any event, you won’t end up getting very much fat from
this per serving anyway. This is essentially a dairy-free vegetarian
(vegan) dish — *except* for the nam pla (fish sauce), ubiquitous in
certain forms of Asian cooking. If this bothers you, feel free to
leave it out entirely, or use one of the substitute recipes for it
occasionally posted to the net.
[ Items marked with a (*) are probably most easily acquired in an Asian
market. They are not considered optional, as they convey unique
flavors, but don’t sweat it if you can’t get them. ]
Step 0: Start the rice cooking. It will take 45 minutes.
3 cups or so rice (enough for everyone to have more rice than food);
I prefer to use black rice (*) for this, or else you can use brown
rice. You may use white rice (jasmine rice is both nice and
traditional) if you want, although you do lose the fiber benefits
of the whole grain — adjust cooking times appropriately if so,
as white rice doesn’t take as long.
Step 1: combine the following in a very large, deep frying pan,
stir thoroughly, and heat through:
4 cups (or so) hot mango sauce [recipe follows this one]
1 T freshly ground coriander seed
1 T freshly ground cumin seed (cominos)
2+ T freshly ground galanga root (*) or 1 T dried
powder of the same (also called “laos” or “kha”)
2+ T fresh ginger root, cut into longish slivers
6-8 lime leaves, preferably kaffir lime (*)
1 14-oz can of coconut milk, 1 can of water
4 T tamari or soy sauce (or more to taste)
2 T nam pla (fish sauce) [OPTIONAL] (*) (or more to taste)
Step 2: add the following and cook only until brightly colored and crispy:
Lots of assorted, fresh vegetables, such as:
brocolli
zucchini
sweet peppers or mild chiles (red preferred in both cases)
red and/or green onion
shitake or cloud ear mushrooms
water chestnuts
bamboo shoots
snow peas
green peas
carrots
etc.
(I used the first six tonight; what important here is to vary the
colors and textures involved, but green should dominate with bits
of red and/or orange added for a nice effect.)
Step 3: one to two minutes before serving, add these:
1 large bunch fresh basil [holy or thai basil (*) preferred],
chopped coursely
1/2 bunch fresh cilantro, chopped coursely
Step 4: spread over rice on plates, then serve with
chopped dry-roasted peanuts to sprinkle at will [OPTIONAL]
extra sprigs of cilantro for garnish on side
HOT MANGO SAUCE
This will probably make more than you need for the preceding curry. Save
whatever you don’t use, for it is an excruciatingly delicious sauce,
suitable for dipping vegetables or tortilla chips, as enchilada sauce, in
cool summer salads, or atop grilled fish or poultry.
4 T dry-roasted peanuts
3 T nam pla (*) [OPTIONAL]
1 T dark sesame oil (chile sesame oil ok) [OPTIONAL]
juice of one lime, freshly squeezed
1 large head garlic, peeled (or 2 small heads)
1 quite large chunk of ginger root, peeled (maybe 6 T?)
3 habanero or 5-6 thai or 8-9 serrano or jalapen~o chiles [SEE BELOW]
4-6 tomatillos
skinned pieces of 6-8 ripe mangos and/or 10-12 papayas
2 T sugar or honey (if using fresh fruit not packed in light syrup)
1/2 bunch (or more) fresh cilantro
Put these in a blender in the order listed, waiting to add the next
ingredient until the previous one is thoroughly blended. The end product
should be a smooth, slighly greenish puree, the green mainly from the
cilantro. This should make 4-6 cups.
*** WARNING ***
Be very careful dealing with chiles. These are serious stuff. Seed
and remove membrane to decrease hotness, but leave them in if you like
more of it. Very few restaurants will make a sauce as hot as this one
even if you beg them. While it is conceivable that some folks
addicted to the rush of the chiles might even want a 4th habanero, if
you don’t normally just die for very hot food, cut the number of
chiles in half or maybe even down to just one third of what’s listed
there; just don’t leave them out altogether. The habaneros, while
having a delightful flavor, are incredibly potent: love and fear them;
Never touch any chiles’ cut flesh to your hands, lest you later touch
eyes, lips, nose, or other sensitive membranes; consider wearing
gloves when dealing with them. IMPORTANT: Do *NOT* poke your face in
the blender after the step with the chiles; they release capsaicin
(the hot stuff) into the air, and you’ll get it in your eyes and lungs
if you aren’t quite careful for this stage.
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Pastries/Carrot_Cake.txt
World’s Best Carrot Cake
Ingredients:
2 cup cake flour
2 tsp soda
1/2 tsp salt
2 tsp cinnamon
3 beaten eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cup sugar
2 tsp vanilla
2 cup grated carrots
1 cup chopped walnuts (optional)
1 cup raisins (optional)
8 oz can crushed pineapple, drained
Instructions:
1) Combine flour, soda, salt and cinnamon...set aside.
2) Combine eggs, oil, milk, sugar and vanilla. Beat until smooth.
3) Stir in flour mixture, pineapple, carrots, nuts and raisins. Pour into
two greased and floured 9-inch cake pans.
4) Bake at 350 degrees for 35-40 minutes.
5) Immediately spread with buttermilk glaze (recipe follows). Cool in pans
for only 15 minutes — NO LONGER OR CAKE WILL STICK TO THE PAN. Remove
from pan and cool completely.
Buttermilk glaze
1 cup sugar
1/2 tsp soda
1/2 cup buttermilk
1/2 cup butter
1 Tbsp light Karo syrup
1 tsp vanilla
Combine everything except vanilla. Bring to boil in heavy pan. Boil
for 4 minutes. Remove from heat, stir in vanilla. Pour while hot over
the cake (while both are hot).
Cream Cheese Frosting
1/2 cup soft butter
8 oz cream cheese, softened
1 tsp vanilla
2 cup sifted confectioners sugar
2 tsp milk or cream
Combine butter and cream cheese, beating until light and fluffy. Add
vanilla, sugar and milk. Beat until smooth. Frost cooled cake.
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Pastries/Molasses_Oatmeal_Bread.txt
This is a traditional family recipe for Molasses Oatmeal bread. I have yet
to find a bread that I like as much. Beware that the two loaves this
recipe makes can disappear without a trace in less time than you might
expect!
INGREDIENTS
6 cups flour
2 C oats
1 t salt
2 packages yeast
1 C water
1/2 C Milk
1/2 C Molasses
1/2 C margarine (1 stick)
2 eggs
PROCEDURE
(1) Combine in mixing bowl:
4 1/2 cups flour
2 C oats
1 t salt
2 packages yeast
(2) In small pan mix:
1 C water
1/2 C Milk
1/2 C Molasses
1/2 C margarine (1 stick)
Heat to 120-130 F
(3) With mixer on medium, gradually add liquids. Beat c. 2min.
(4) Add eggs & 3/4 C flour; beat 2 min.
(5) Stir in enough flour to make soft dough
(6) Turn out and knead 8-10 min
(7) Place in greased bowl, turning to grease top. Cover and let rise for 1
hour.
(8) Punch down and turn out onto lightly floured surface. Divide into 4
equal parts. Take 2 sections and role into 12” ropes, then twist then
together, turn the ends under, and place in 8.5” x 4.5” x 2.5” loaf pan.
Repeat for remaining bread.
(9) Cover loaf pans and let rise 1 hour.
(10) Bake at 400 for approx. 30min. Toothpick should come out clean. Put
it out on a cooling rack until it’s had the chance to dry out a bit.
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Pastries/More_Scones.txt
In answer to the recent request for scones, I dug some up
from: Hamlyn All Colour Cakes and Baking cookbook. It is
an honest-to-goodness British cookbook.
Fruit scones are my favorite, so I’ll write the recipe for
them first. Because this is a British cookbook, the
measurements may look a little different than you’re
used to. In these recipes, I assume that caster sugar is
roughly equivalent to the American granulated sugar.
Fruit Scones
8 oz. self-raising flour (225 g)
1/2 tsp. baking powder
2 oz. butter or margarine (50 g)
2 Tbsp. caster sugar (granulated sugar)
3 oz. mixed dried fruit (e.g., raisins)
1/4 pint milk (150 ml)
milk to glaze
Preheat oven to 425 F.
Sift the flour and baking powder into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar and fruit and add enough milk to mix to a soft dough.
Turn onto a floured surface, knead lightly and roll out to 3/4-inch
thickness.
Cut into 2-inch rounds and place on a lightly floured baking sheet.
Brush with milk to glaze.
Bake for 10 minutes then cool on a wire rack.
Serve with butter and jam
(or clotted cream—sort of like whipped cream (yum yum)).
Tip: Most scones will keep for a day or two if stored in an
airtight container, but are always best reheated in the
oven for a few minutes before serving.
-**-
Next we have Drop Scones. These are * a lot * like pancakes.
Drop Scones
8 oz. plain flour (225 g)
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
1 oz. caster sugar (granulated sugar)
1 large egg
8 fl. oz. milk
1 Tbsp. oil
Sift the dry ingredients together into a mixing bowl and
make a well in the center.
Add the egg and half the milk and mix to a smooth batter.
Gradually beat in the remaining milk with the oil.
Heat a heavy frying pan or griddle and grease lightly.
Drop tablespoons of the batter onto the hot surface and
cook until the top is blistered.
Turn with a spatula and cook until the underside is
golden brown.
Serve with butter.
Tip: Keep the scones warm for serving by wrapping in a
clean folded tea towel—this way they will keep moist
and warm until they are all cooked.
-**-
Finally, we have Basic Scones.
Basic Scones
8 oz. plain flour (or 8 oz. plain wholemeal flour, if desired)
1 tsp. cream of tartar
1/2 tsp. baking soda
pinch of salt
2 oz. butter or margarine
1 oz. caster sugar (granulated sugar)
4 fl. oz. milk
milk to glaze
Preheat oven to 425 F.
Sift the flour, cream of tartar, baking soda and salt into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar and enough milk to mix to a soft dough.
Turn onto a floured surface, knead lightly and roll out to a
3/4-inch thickness.
Cut into 2-inch rounds and place on a floured baking sheet.
Brush with milk to glaze.
Bake for 10 minutes then cool on a wire rack.
Serve with butter or cream, and jam.
http://www.mit.edu:8001/people/wchuang/cooking/Pasta.html
Lemon Pasta with Roasted Asparagus
(Adapted from _Little Meals_ by Rozanne Gold, source Seattle Times)
Ingredients:
10 asparagus stalks, ends snapped
1 Tbsp olive oil, divided
1/2 tsp salt, divided
12 oz fettuccine
1 cup dry white wine
3 shallots, chopped
3 lemons
1 1/2 cups whipping cream
1/3 cup plus 2 Tbsp grated Parmesan cheese, divided
1/8 tsp cayenne pepper
4 Tbsp butter
1 Tbsp minced chives
1 Tbsp minced mint
Wash and dry asparagus. Place stalks in a baking pan large enough to
hold them in one layer, and gently rub them with 1/2 tablespoon olive
oil. Sprinkle 1/4 teaspoon salt over the asparagus and bake in a
preheated 425 degree oven for 12 to 15 minutes, depending upon the
thickness of the stalks. when cool enough to handle, cut into 1/2-inch
pieces.
In a generous amount of salted boiling water, cook the fettuccine until
al dente. Drain, place in a bowl and toss with 1/2 tablespoon olive
oil.
Pour wine into a large skillet or pan. Add shallots. Reduce over
medium heat to one half. Wash lemons well with soap and water, rinse
and dry. Add grated rind and juice from 2 lemons to the wine. Simmer 2
minutes.
Add cream. Bring to a boil, then lower heat and add 1/3 cup cheese, 1/4
teaspoon salt and cayenne pepper. Simmer slowly, whisking constantly,
about 4 minutes, or until sauce begins to thicken. Cut cold butter into
small pieces and add to the sauce, cooking 1 minute. Add asparagus,
pasta and 2 tablespoons cheese. Toss until pasta is thoroughly coated
with sauce and heated through.
Divide pasta evenly in heated plates or soup bowls. Sprinkle with
grated peel from remaining lemon, chives and mint.
BRACCIOLA
The traditional filling is hard boiled eggs and either salt pork or
pancetta.
Ingredients:
1 good sized round steak, bone removed
and have the butcher run it through
the tenderizer about 2 times
3 hard boiled eggs, peeled and chopped coarsely
1/2 lb salt pork, rind removed and chopped medium fine
1 cup grated Parmesan or Romano cheese
1 good handful of dry crushed basil
1 good handful of dry crushed marjoram
4-6 large cloves garlic, minced
olive oil
a pinch of rosemary, if desired
garlic salt \
salt }- to taste
fresh ground black pepper /
Mix together everything but the meat and the olive oil. Add enough
olive oil to the mixture to make a wet paste. You can add more or less
of the filling ingredients to satisfy your taste. Sometimes I use more
cheese depending on what type of cheese used—or more salt pork. Set
the filling aside
Cut the steak into three or four evenly sized pieces—or as even as you
can get. I try to cut along the natural separations of the steak and
then cut the longer side in half. With the smooth side of the meat
tenderizer pound the steak pieces as thin as you can. Cut away any fat
if you want. Spread about 1-3 tablespoons of the filling over each
piece of steak. Use all the filling.
Roll each piece of steak in whichever direction is the easiest and will
make a roll about 2 inches in diameter. With heavy string tie the rolls
in place. Either fry each bracciola until done all around or broil. We
prefer to broil. This is really just a dietary preference, since we
don’t like fat in our spaghetti sauce. Lightly salt and garlic salt
each roll as it broils.
Make a very rich spaghetti sauce and add the bracciolas to the sauce.
Simmer in the sauce for about 1 1/2 hours or until very tender. Remove
from the sauce and remove the string. Cut into serving size pieces and
serve with the sauce on the side or with a pasta such as penne or
rigatoni.
Inside-Out Calzone
Ingredients:
1 lb ground beef
2 lbs ricotta cheese
1 pkg non-spaghetti pasta (I used radiatore... looks like those
Escher creatures that roll up into a ball.)
1 small can tomato sauce (or larger, depending on your tastes)
Optional:
Garlic, oregano, etc. to taste
Grated mozzarella cheese in conjunction with the ricotta
An ounce or two of pepperoni or kielbasa or some other “pungent”
meat in conjunction with the ground beef
Eggplant or zucchini to replace meat for kosher/vegetarian variation
- - - - - - - -
Brown meat (and spices and/or pepperoni/kielbasa) and boil water for
pasta. Cook pasta until al dente. Mix meat and cheese, in a large pan,
and add cooked pasta. Spread evenly throughout pan. Drizzle tomato
sauce on top (and more spices, if desired), and bake for 20 or 30
minutes at 350 degrees or until cheese is just starting to turn brown
(or if most of the cheese is covered by tomato sauce, until the sauce is
bubbling).
Serves a lot of people. :o]
- - - - - - - -
Notes:
I used a 15 oz. can of tomato sauce, which was enough to easily cover up
everything. Tomato paste could also be added, or tomato puree; spaghetti
sauce could also be used, I guess, but it’s a little too salty in my opinion.
Cooking time: 20-30 minutes to prepare, another 20-30 minutes to bake in oven.
And, hey, you only need four ingredients!
Cleanup: you really “only” need three pots for this dish; a frying pan
for the meat, a pot to cook the pasta, and a pan for the whole thing.
Ricotta cheese doesn’t tend to congeal on pots and pans, so it’s not
too difficult to clean up.
Taste: well... I made this for our floor dinner and it was almost completely
gone... so I guess people liked it. :o]
These are a couple of recipes for Pasta Frolla...the Italian
equivalent of pate` sucree` and pate` sablee`...they are rich and sweet.
I got them originally from a book called “Patisserie of Italy” by Jeni
Wright (part of a series of books). I will add my version of the helpful
notes that preceed the recipe in the book as well.
Viviane
PASTA FROLLA
The proportion of butter to flour is high, making the pastry difficult
to work with but the end result is beautifully crisp and light in
texture, melt-in-the-mouth and buttery (this is all VERY TRUE!!). As
long as you work in cool conditions with cold hands, work surface and
utensils (chill utensils in the fridge beforehand) there should be few
problems handling the dough. Instructions are given here for rolling
out the dough as soon as it is made. You will find this easier than
chilling the dough as otherwise it will be difficult to roll out and
will tend to crack and become overworked...making it tough. Once the
dough is rolled out to the required shape, then is the best time to
chill it in the refrigerator - chilling at this stage helps to relax
the dough and “set” the shape, preventing shrinkage during baking.
The first recipe is a crisp pastry suitable for baking blind and for
use in recipes when a firm, well-shaped pastry case is required. The
quantity here gives a generous amount to line a 23 — 24 cm / 9-9 1/2 in
flan tin, allowing extra for decorative trimmings etc.
Sometimes iced water is needed to bring the ingredients together as a
dough, but the quantity is not specified as flour absorbency varies
and egg sizes differ. When mixing the dough with your fingertips, if
any water is necessary, add 1-2 tsp at a time and work it in until the
dough holds together without being sticky.
I will give the instructions for making it by hand and also include
instructions for making it with a food processor...this is a good way
to avoid overworking the dough.
PASTA FROLLA I
6 oz plain flour (175g)
pinch of salt
1 1/2 oz caster sugar (40g)
4 1/2 oz unsalted butter, chilled (125g)
1 egg yolk
Sift the flour, salt and sugar onto a cold surface (marble is ideal).
Make a well in the centre then add the butter in walnut sized pieces
(I usually cube the butter into even smaller pieces..it’s faster) and
the egg yolk. Work the ingredients together with your fingertips,
gradually bringing the flour into the centre. Work until the
ingredients come together as a dough, adding a little iced water if
necessary.
Flour the work surface and knead the ball of dough lightly and gently
until smooth. It is now ready to roll or press out into a tart/flan
tin. When you have rolled it out and fitted it into the flan tin, lightly
prick the base of the dough with fork, cover with cling film and chill
for at least 30 minutes. Bake blind as usual and cool on a wire rack.
PASTA FROLLA II
The method for making this version is exactly the same as for the recipe
above. The addition of baking powder gives a more crumbly result which
is delicious to eat. Because of its soft texture, this dough is best
used for pies and tarts in which the filling and pastry are baked
together although I tend to use this one exclusively, regardless of what
sort of tart I make because it is the nicest of the two.
The ingredients for this version are exactly the same except that the
amount of sugar should be increased to 65g/2.5oz and add 0.25 teaspoon
of baking powder to the flour when you sift it.
Proceed as for the first recipe.
Food Processor Method:
Variations:
These are just some of the variations which I use from time to time,
depending on the sort of tart I am making and which are quite commonly
used in Italy.
1) Add a little finely grated lemon or orange zest to the wet ingredients.
2) Add a little chilled white wine or grappa (colourless Italian brandy,
similar to schnapps) or a little vin santo when mixing the wet
ingredients.
3) Add a little pure vanilla or almond essence to the wet ingredients.
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Pasta/Potato_Gnocchi.txt
Potato Gnocchi
Servings: 8
Ingredients:
3 lbs boiling potatoes -or-
5 1/2 cups mashed potatoes
3/4 cups flour (or more as necessary)
5 egg yolks
1/8 tsp nutmeg
1 tsp salt
white pepper; to taste
1/3 cup olive oil
USING UNCOOKED POTATOES:
Boil them unpeeled, in salted water until soft, or cook them in a
microwave according to oven directions or bake in a conventional oven.
Drain boiled potatoes. Peel potatoes when they are cool enough to handle
and puree them through a food mill or potato ricer while still warm (do
not use a blender or food processor for this because it excites the
gluten in the potato and makes a sticky mess).
IF USING LEFTOVER MASHED POTATOES:
potatoes, place in a small pot and heat them until they are warm.
Transfer potatoes to a mixing bowl, add the egg yolks and mix. Add
nutmeg, salt, pepper and 3/4 cup of flour. Knead together and add the
remainder of the flour if necessary, bit by bit, kneading until a
slightly sticky consistency is attained.
Lightly dust a work surface with flour. Form the dough into
sausage-like rolls about the thickness of your thumb. Cut into pieces
about 1 inch in length. Using a fork, flatten the pieces so that the
tines leave an imprint in the gnocchi. Keep a glass of water nearby to
clean the fork.
Meanwhile, fill a 3-quart pot with salted water and bring to a boil.
Reduce heat so that the water is boiling at a gentle roll. Drop the
gnocchi into the boiling water, about 16 at a time. They will sink to
the bottom but will rise to the surface after a minute or so. Continue
to cook for another 15 seconds. Immediately remove with a slotted spoon
to a colander. Sprinkle with a little olive oil, mix gently and
transfer to a heated platter. Continue until all the gnocchi are
cooked. Serve the gnocchi ungarnished as a side accompaniment to
roasted meats or poultry.
(From Michael Roberts [PRODIGY Guest Chefs Cookbook], posted on
rec.food.recipes)
Potato Gnocchi
Servings: 6
Ingredients:
5 lb potatoes
2 cups flour (approximately)
6 qts boiling water
3 Tbsp salt
4 cups tomato sauce
4 Tbsp grated Parmesan cheese
Boil potatoes until well done. Cool a little, peel and mash thoroughly.
Place on floured board and mix well with flour. Some potatoes will
require more flour than others. Knead potato dough well. Roll into
finger-thin roll & cut into 2 inches long. Press each piece lightly
with fork tines. Place about 20 gnocchi in boiling salted water. When
then come to surface, remove from water with strainer and place in
serving dish. Keep water boiling briskly, repeat until all gnocchi are
cooked. Add sauce, mix well, sprinkle with Parmesan cheese and serve.
Fat-Free Potato Gnocchi
Servings: 4
Ingredients:
2 lbs large baking potatoes
1 cup whole wheat pastry flour
1/2 tsp salt
2 cups pasta sauce
Gnocchi are little dumplings that are eaten like pasta. Flour gnocchi
are good, but potato gnocchi are superb.
Steam the potatoes in their skins until tender. When they are cool
enough to handle, peel and mash. Immediately add the flour and salt.
Knead on a lightly floured board until smooth. Sprinkle on a little
more flour if the dough sticks. Form into rolls about the thickness of
your thumb. Cut into 3/4-inch sections and perss down lightly with a
fork. Bring a large pot of lightly salted water to a boil. Add the
gnocchi and boil until they rise to the top, about 5 minutes. Like all
pasta, gnocchi should not be crowded in the pot, so cook them in several
batches if necessary. Drain and place in a warm bowl. Mix the gnocchi
with enough sauce to thoroughly coat them. Extra sauce can be added at
the table according to taste.
(from High Road to Health by Lindsay Wagner and Ariane Spade, Fatfree
Digest [Volume 8 Issue 48] June 9, 1994)
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Pasta/Herb_Gnocchi.txt
Herb Gnocchi
Ingredients:
Metric American
225 gms spinach 1/2 lb spinach
100 gms sorrel 1/4 lb sorrel
1 bunch watercress 1 bunch watercress
50 gms parsley 1 1/2 cups parsley
1 Tbsp chopped chervil 1 Tbsp chopped chervil
1 Tbsp chopped tarragon 1 Tbsp chopped tarragon
1 Tbsp chopped dill 1 Tbsp chopped dill
175 gms ricotta cheese 2/3 cup ricotta cheese
25 gms butter 2 Tbsp butter
75 gms Parmesan cheese, grated 3/4 cup Parmesan cheese, grated
sea salt coarse salt
freshly ground black pepper freshly ground black pepper
2 eggs, beaten 2 eggs, beaten
3 Tbsp plain flour, sifted 3 Tbsp all-purpose flour, sifted
Wash and drain the spinach, sorrel, watercress and parsley. Place in a
large pan of boiling water and boil for 4 minutes; drain. When cool
enough to handle, press out as much moisture as possible and chop
finely. Add the remaining herbs and place in a saucepan over low heat
for several minutes, stirring, to dry out.
Beat the ricotta cheese to a smooth consistency and add to the puree
with the butter, 25g/1oz/1/4 cup of the Parmesan cheese and salt and
pepper to taste. Take the pan off the heat and stir in the eggs and
flour. Beat until smooth. Pour into a cool shallow dish and leave in
the refrigerator overnight.
Bring a large pan of lightly salted water to a boil. Form the green
mixture into egg-shaped gnocchi, using 2 teaspoons, and roll them very
lightly on a floured board. Drp them in batches in the pan, but do not
crowd them.
When they float to the surface, after 4 to 5 minutes, lift them out with
a slotted spoon and drain. Test one to make sure they are cooked
through, then transfer to a warmed serving dish.
Sprinkle the gnocchi with a little Parmesan cheese; serve the remaining
cheese separately. Serve with melted butter if you like.
(from Vegetarian Cooking, edited by Carol Handslip [was posted on
rec.food.recipes])
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Meats/Veal_Emince.txt
(From rec.food.recipes)
For the person who wanted Swiss recipes, the following recipes are from
Martin Wyss, who was born and trained in Switzerland and now owner and
chef of the “Swiss Inn” in Hawaii. These recipes appeared in the
Honolulu newspaper’s food section.
Veal Emince
Servings: 2
Ingredients:
9 oz veal, very thinly sliced
salt and white pepper
1 Tbsp flour
2 Tbsp butter
1 1/2 Tbsp finely chopped onion
2 oz fresh mushrooms, sliced
1/4 cup white wine
1/2 cup heavy cream
1/4 cup brown sauce or au jus (see note)
1 tsp chopped parsley
Season veal with salt and pepper; sprinkle with flour. Heat butter in
skillet until very hot. Add veal and saute very fast until slightly
browned on all sides. Remove veal. Add onion, then mushrooms. Saute 1
minute. Add white wine, cream and brown sauce; simmer for a minute
more. Add veal to sauce. Mix well, but do not boil. Sprinkle with
chopped parsley. Serve with Roesti Potatoes.
Editor’s Note: Brown sauce, one of the classic basic sauces,
involves numerous ingredients and unless you have recipe for making
the sauce you’ll probably want to buy it in a can. Au jus is the
natural juice or gravy of meat.
Roesti Potatoes
Ingredients:
1/4 cup butter
1 tsp chopped onion
1/2 slice bacon, chopped
1 cup hash browns (grated cooked potatoes)
Heat butter in flat skillet; add onions and bacon. Saute a few minutes
and add hash browns. Mix and pat into round on bottom of skillet.
Brown evenly on both sides until crisp and golden. Makes 2 servings.
Veal Stock and Veal Glaze
(from The Cuisine of Fredy Girardet)
Servings: 1 1/2 quarts stock, or 2 cups glaze
Ingredients:
2 lbs veal bones, chopped into pieces
2 carrots
1 onion
1 leek
1 shallot
1 bouquet garni
1 clove garlic
Heat the oven to 400F. Put the veal bones in a roasting pan and cook in
the oven until they brown, about 30 minutes. Chop the carrots, onion,
leek, and shallot. Put the browned bones, the vegetables, the bouquet
garni, and the garlic in a stockpot. Add enough water to completely
cover the bones and slowly bring the liquid to a boil, skimming to
remove fat and scum. Reduce the heat to low and continue to cook,
uncovered, for 4 hours, skimming occasionally and adding water whenever
necessary to keep the veal bones covered. Strain the stock.
For the veal glaze: Proceed as above and then reduce the strained stock
by two thirds so that each cup of stock yields 1/3 cup of glaze.
Stop Bleeding With Ground Black Pepper<<<
I understand the Military has used white sugar to stop bleeding on the battlefield. Simple as pouring it in the wound.
Mosquito bites last one month for me.
When I used the Off or what ever it was called, to keep them away and still got bit, I found that spraying it on the bite cured the problems at once.
My bites get sprayed with a 2/3 vinegar and 1/3 water [about, as I just pour it in the spray bottle] and add a dash of peppermint essential oil to the mix, works on all the bites.
So does Avon Skin So Soft bath oil, we have a biting knat and the bait shops in the Bullhead city area, used to buy it by the case to sell the fishermen.
LOL, we went in a small donut shop down there and they had a case of Skin So Soft for sale.
I used it on my horses, for they also got bit.
And they say to just put a sheet that one puts in the clothes dryer on your belt or hat or ? and it will keep them away.
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Meats/Venison_Recipes.txt
Italian-Style Pot Roast - VENISON
3-4 lb venison pot roast
2 Tbsp fat
1 cup dry red wine
1 cup celery, chopped
2 tsp oregano
1 Tbsp parsley, minced
1 clove garlic
1 8oz can tomato sauce
1 medium onion, chopped
flour
water
salt and pepper
In Dutch oven, brown roast on all sides in fat. Add salt and pepper to
taste. Combine remaining ingredients, except flour, and pour over pot
roast. Cover and bake 3 to 4 hours at 300. Pour off liquid and
measure. Mix a smooth paste of flour and water, measuring 2 Tbl of
water and 1 1/2 Tbl of flour for each cup of liquid. Gradually add hot
liquid, stirring constantly and cook until thickened. Correct
seasoning.
>From Theresa J. Farney, Colorodo Springs Sun
Elk Tenderloid with Brandy Mustard Sauce - VENISON
2 elk tenderloins, 8-10 oz each
sliced bacon
1/2 cup sliced mushrooms
1 Tbsp Grey Poupon mustard
1/4 cup onion, finely diced
1/4 cup bell pepper, diced
1/2 cup brown gravy
1 1/2 oz. brandy
1 clove garlic
thyme
ground black pepper
Remove silverskin from tenderloins and rub meat with split garlic
cloves. Sprinkle lightly with thyme and black pepper. Wrap bacon
around tenderloin and use toothpick to secure. Place in hot frypan and
saute until bacon is cooked. Note: tenderloins should not be cooked
past medium rare. Remove from pan and pour off excess grease. Place
onion and bell pepper in pan for 30 seconds, add mushrooms and saute
until tender.
Add brandy to hot pan and flame. Caution should be used in this step.
When flame dies, add brown gravy and mustard and stir until mixture is
smooth. Pour mixture over tenderloins on warm platter. Serve dish with
wild rice or rice pilaf and a green vegetable.
>From Bill Parton, Chef, Buckhorn Exchange Restaurant
Note: When my stepdad cooked this, I thought the meat was too rare and
there was too much gravy, so you may want to adjust as necessary.
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Meats/Jerky.txt
About 4 pounds of lean, boneless meat, sliced into 1/4 inch slices
produce about 1 pound of the final product. Cut across the grain.
My preference is beef or game meat, rather than pork, lamb, etc.
If using game meat, it is recommended to freeze for at least
60 days before processing.
Dry in a commercial dehydrator or oven, at a temp setting of 140 degr F.
The test I use to tell if it is done is to bend a piece. If it breaks
instead of bends, it’s done. My experience is that most of it gets
devoured before it cools down much.
I am only including my personal favorite recipes. There are many!
Teriyaki Jerky
In a glass bowl, combine all ingredients (except meat). Place meat slices
in mixture, sloshing around so all sides get covered. Marinate 6-12 hours,
in covered bowl (refrigerate), sloshing liquid around occasionally. Dry.
Sweet & Sour Jerky
Ditto.
Western Barbeque Jerky
Ditto.
Hot and Tangy Jerky
Ditto.
Hawaiian Jerky
Ditto.
VENISON JERKY
1 lb. ground venison (the less fat the better)
2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. white pepper
1/2 tsp. garlic powder
1 tsp. dry mustard
2 Tbsp. brown sugar
3 tsp. liquid smoke
2 tsp. cure (optional)
Combine ground venison and all spices. Mix VERY THOROUGHLY. Roll mixture out
between 2 sheets of plastic wrap or wax paper until it is about 1/8 inch thick.
Use a butter knife and cut meat into 1 inch wide strips 4-6 inches long.
Place strips on a rack or broiling pan (something that can drain) and dry in
the oven at 150 degrees for about 10 hours, turning after the first 2 hours.
Prop the oven door open about 3 inches with an oven mitt to promote better
circulation and drying. Periodically blot the jerky strips with a paper
towel if beads of grease appear.
Test the jerky after 8 hours or so by taking a piece out of the oven and
letting it cool. Take a bite and test for texture. It should be good and
chewey, not mushy, not brittle.
If you are using a dehydrator, set to 140 degrees F; it should take about
6-8 hours.
SAVORY JERKY
Beef or venison, cut into 1/4 inch thick strips, preferrably WITH the grain.
1 10 oz. bottle Worcestershire sauce
1 10 oz. bottle Soy sauce
1.5 oz. Wright’s Liquid Smoke
Mix Worcester, Soy, and Liquid Smoke together. Marinade the beef or venison
strips in this mixture overnight. Dry in a 150 degree oven for 6-8 hours, or
until dried to desired dryness.
If you are using a dehydrator, set to 140 degrees F; it should take about 4-6
hours.
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Meats/Cornish_Pasty.txt
Well, since no one else seems to be posting a recipe for these, here’s
mine, from a WWII vintage English baking book.
Cornish Pasties
Crust: 4 c flour 1 1/3 c shortening (soft)
4 tsp baking powder 1 c hot water
2 tsp salt 2 tbsp lemon juice
2 *unbeaten* egg yolks
Sift together dry ingredients. Cream shortening, egg yolk, and lemon
juice. Dump this into the flour, then pour in the hot water and stir
in until well mixed. Chill.
Filling: 1 lb. round steak, cut into cubes 1/4 in. square or smaller. (This
is important, as the meat goes raw into the pasties.)
1 c raw potatoes, finely diced
1 raw onion, ditto 2 1/2 tbsp butter
1/2 c heavy cream salt, pepper, celery and parsley
(chopped finely) - no amounts given)
Blend meat, potatoes, onion, and seasonings. Divide the dough into 4
equal pieces; roll each out into a plate-sized circle, 1/4 in. thick,
10 in. across. Place 1/4 of the filling on one side of the circle,
well away from the edges (to facilitate sealing) and dot with butter.
Wet the edges of the pastry, fold over, and pinch firmly to seal.
Prick the tops of the pasties to let steam out. Bake for about two
hours at 325 F. After 1 hr. 45 m., cut a slit in the top of each
pasty and insert 2 tbsp cream.
Serves 4 to 8, depending on appetite. To make it even more
authentically Cornish, substitute 3/4 c very finely diced turnip for
the same amount of the onion.
This dough also makes great piroshki, if you’re into Russian food.
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Meats/Burgers.txt
(Stephanie da Silva)
AVOCADO SALMON SANDWICH
Ingredients:
Instructions:
Divide avocado slices evenly over the bottoms of the hamburger buns.
Drain salmon and break into chunks. Divide evenly over avocado slices,
and sprinkle with remaining lemon juice. Top with second halves of the
buns, then with cheese slices. Sprinkle with sesame seeds. Broil about
8 inches from heat until cheese melts and the sandwiches are heated
through. Garnish with dill pickles.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Tara McDermott)
BBQ BURGERS
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Simone J. Hardy)
BREAKFAST SANDWICH
Ingredients:
Instructions:
I also heard today that cheese whiz melted over Apple Pie is pretty damn
awesome too, but I haven’t tried that one out yet.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Drew)
BRUSCHETTA
Ingredients:
Optional:
Instructions:
You may then drizzle oil or balsamic vinegar over the top. Usually,
I use a flavored oil to add a little punch - a strong garlic oil is good
(simply use very high quality extra virgin olive oil and slice half a
head of garlic into it. Seal tightly and taste daily - when strong
enough for you, strain the oil and keep in a dark place), as is a sweet
red pepper oil. Brush the slice well and liberally.
Toppings again vary - freshly sliced tomatoes work great, as do roasted
peppers, carmelized onions, and roasted eggplant (I especially enjoy
this - I can give you an excellent recipe if desired). Top with your
favorites and sprinkle good quality parmesan or romano. Stick back in
oven/over grill for a short while (1-2 mins) to make nice and warm and
to let the flavors blend.
%%%%%%%%%%%%%%%%%%%%%%%%
From: joseph
BURGERS THAT DON’T FALL APART
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Stephen Wilcox)
CINNAMON TOAST
Toast a couple of slices of bread. (I use the stuff with nutty bits in
it.) While it’s doing preheat the grill (which I suspect is called
something else in the USA) to its highest setting. Meanwhile mix
together plenty of butter or marge, more demerara sugar than is good for
you and a good healthy pinch of each of cinnamon and nutmeg. Spread the
gunge on the toast and cook under the grill for a few minutes. Let it
cool down for a minute or two, when you will be able to eat it without
burning your mouth out and it will be quite crispy.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Kristen McQuillin)
CURRIED EGG SANDWICHES
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Cynthia Besselman)
FETA CHEESE SPREAD
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Cynthia Besselman)
FETA CHEESE SPREAD VARIANT
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (John Thienes)
Source: Dec. ‘92 issue of Bon Appetit. The original was for 8
servings, this one is for one selfish eater or two less voracious
breakfasters.
FRENCH TOAST
Ingredients:
Instructions:
Heat up your skillet or griddle to medium while awaiting the bread to
finish soaking.
Lightly oil or butter your skillet or griddle and put on the bread.
Cook for 3 minutes on each side.
Serve with a little melted butter and powdered sugar sprinkled on.
Inhale. - Ahem - Sorry, I think you’ll enjoy these if you try to eat
this meal as politely as possible, too.
Note: I use homemade bread that I can “thick-slice” to 3/4 of an inch,
this makes sure all of the egg mixture gets absorbed. Adjust the number
of slices you need accordingly.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Sandy Stempien)
FRENCH TOAST
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: kristen@telerama.pgh.pa.us (Kristen McQuillin)
HERBED CHICKEN SANDWICHES
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Mr. Ian Soboroff)
ISRAELI CHOCOLATE SPREAD
Here’s a recipe that I thought I’d post... For any of you who’ve spent
time in israel, you know that a big thing over there is chocolate
spread. Kind of like peanut butter, but it’s chocolate.
Well, on the kibbutz I lived on last year, I had the opportunity to make
it in bulk for the kids’ houses. (day care centers). You’ll have to
forgive the rough (in places) estimates on proportions... This is bulk
preparation here!
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Stephanie da Silva)
MAHI MAHI BURGERS
3 cups broiled Mahi Mahi
1/4 cup almonds or macadamia nuts, chopped
1/4 cup pineapple, crushed
1/4 cup mayonnaise
1/4 tsp curry powder
1 egg, beaten
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Tara McDermott)
MARILYN BURGERS
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Judy Karpen)
(orig. posted by Jean Reese, adapted from Veg. Times)
MEATLESS LOAF
Ingredients:
Sauce:
Instructions:
In a separate bowl, mix the breadcrumbs, herbs and garlic together with
one cup cold water. Stir in the egg and leave to one side for ten
minutes.
Combine the cooked TVP mince with the breadcrumbs mixture, then add the
soy sauce. Stir well and season to taste. Using your hands, shape the
mixture into an oval mound and place it in the center of a large baking
dish, leaving plenty of space all around for the tomato sauce to run.
Heat the tomatoes, tomato paste and seasoning in a small saucepan, and
pour over the loaf, then bake for one hour. Serves 6.
JTK’s notes: I usually add more herbs & chopped garlic, and saute
chopped vegetables like celery, carrots, and/or mushrooms after onions
are done but before adding TVP. Hot sauce is a good addition, too, or
other flavored sauce like veg. Worcestershire. The egg replacer works
fine -— not sure if it’s even necessary. Also, I make the tomato sauce
differently (sometimes I use canned/jar or homemade frozen sauce, and I
prefer canned whole tomatoes, pureed, to prechopped ones), but it
doesn’t matter much. I make breadcrumbs from whatever bread is
available, preferably wholewheat (lightly toasted for dryness) -—
doesn’t matter much either. Cracker crumbs would probably do as well,
if you don’t have bread around or a food processor/blender. I’ve made
1.5x recipe into a single loaf OK, but larger wouldn’t work (would have
to make separate loaves, if larger quantities are desired)
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Vickie McCorkendale)
MOCK GREEK (OVO-LACTO) VEGETARIAN SANDWICHES
Ingredients:
Instructions:
Basic Basalmic Vinegrette:
Whisk ingredients together. Let stand 30 minutes before using. Remove
garlic before using.
Simple Youghurt Sauce:
Combine all ingredients. This gets better with a little age.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Kristen McQuillin)
MUSHROOM SANDWICHES
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Stephanie da Silva)
MUSHROOM SANDWICHES
This one takes a little longer. Chop up some fresh mushrooms and
onions, and saute in butter, margarine, oil, whatever until the onions
are clear. Drain and set aside until cool. On cocktail bread (rye or
pumpernickel), pile a mound of mushrooms and onions, grated swiss
cheese, grated italian cheese (I use locatella), and bread crumbs.
Broil until the swiss melts, and serve immediately.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Maxine Wesley)
OLD FASHIONED HAMBURGERS
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Fearnley Anne)
PAIN DORE
Ingredients:
Instructions:
Add brown sugar to taste, maybe 50ml for 2 eggs (or maple syrup, or
honey).
Add a dash of salt and a dash of lemon juice.
Add milk to almost double the volume (less if you use maple syrup).
Beat well so that the mixture is umiform.
In a frying pan, heat some fat (don’t use butter, it will burn) until it
is almost smoking (190-200C on an electric frying pan) the idea is to
almost deep-fry the bread so you must use quite a bit of fat.
For each slice, soak it in the mixture until it cannot absorb any more
liquid, squash the bread a bit with a fork if needs be. Then put it on
the frying pan to cook. Don’t worry if liquid oozes out of it, it will
stay attached to the bread when cooked. Turn the bread and add more fat
if needs be. The bread is done when it is very dark on both sides.
I do many slices in a large frying pan. Stale bread works much better
than fresh bread because it absorbs more liquid. Don’t try to be dainty
while taking out the slice from the liquid, don’t use a fork, use your
hands otherwise the saturated bread will disintegrate.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Boman Abadan)
Well this spread has a Green color that does turn some people off. We
(my family) commonly use it for sandwich’s and to make fish. here is
the recipe for the basic paste. (WARNING: All measurments are
approximates.)
PASTE/SPREAD FROM PARSI CULTURE
Ingredients:
Instructions:
Add lime juice till in form of a paste. The paste should not be too
thick or to thin, say about as thick as Ranch dressing or a little
thicker.
Now some uses and Directions:
My mothers fav:
— Add about a teaspoon or two of the paste to your eggs
when making Scrambled eggs.
Ok. Now some real food tips:
— Boil your fav. fish till half cooked.
— Wrap the fish in this paste and then in butter paper.
— Bake at about 200F for an hour or so.
Ok. Now salad Dressing:
— Mix about a tablespoon to a cup of yogurt and blend.
— Mix about a cup of vinegar and half cup of olive oil to 1/4 cup of
paste.
(Note: If doing this use vinegar instead of lime juice in the recipe.)
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Tara McDermott)
POPEYE BURGER
Ingredients:
Instructions:
Note:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Tara McDermott)
REFRIED BEAN BURGERS
Ingredients:
Mix all ingredients together and form into patties. Freeze, then take
out and fry or bake. Mustard can be added for a different taste.
Note:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Stephanie da Silva)
SAFARI SANDWICH
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: karpen@nrlfs1.nrl.navy.mil (Judy Karpen)
From the net, don’t know authorship (sorry).
SANDWICH SPREADS: SPICY TOFU PATE
Ingredients:
Instructions:
Top will brown slightly. Cool before removing from dish. Steaming
blends flavors. Stores up to two weeks in fridge. Makes 2.5 cups.
JTK’s notes: I accidently used wheat bran instead of germ, and it still
worked (kind of dry, though). I made this in a 2-qt. porcelain souffle
dish, which it filled approx. 2/3. I didn’t have savory so I
substituted fresh thyme. As usual, I added more garlic & hot sauce.
Mash tofu very well, or you will have lots of tofu lumps -— I think I
might try blending this in the food processor next time, to avoid this
problem. This was enough for maybe 4 days of lunches for me (pate on
4-5 Wasa breads/rice cakes per day).
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Judy Karpen)
SANDWICH SPREADS: TOFU SPREAD
Ingredients:
Instructions:
Pressing tofu:
Note:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (David Katz)
SAUTED MUSHROOMS ON TOAST
Ingredients:
Instructions:
Cut or pull the stems off of the mushrooms (save them for mushroom soup
or a duxell) and slice the caps into 3/16 inch slices.
Finely chop the shallots. If you don’t have shallots, use 3 tbsp
chopped onion and 1 small clove of garlic, chopped, minced, diced,
pressed, cleavered or otherwise made mushy in your most favorite way.
Heat a frying/saute pan over medium-high heat. Add the butter and let
it melt. When the butter is bubbling, add the mushrooms. Saute,
tossing or stirring until the mushrooms start to brown. If a lot of
juice comes out of the mushrooms, simply boil it away and keep on.
As the mushrooms start to brown, add the shallots (or onion and garlic)
and the chopped parsley. Finish browning the mushrooms.
Taste the mixture. Sometimes it will improve in flavor with the
addition of the lemon juice. Sometimes it doesn’t seem to be needed.
Spoon the sauted mushrooms over warm, buttered toast.
If you want to be fancy, cut the crusts off of the bread before you make
the toast, cut it diagonally after it is toasted and buttered and call
it ‘toast points.’ Sprinkle a little fresh chopped parsley on top of the
mushrooms and put a small sprig of parsley on the plate beside. Invite
the in-laws over and tell them you are learning to cook at the Internet
Cooking School.
Another Option: In place of shallots, use about 2 -3 tablespoons of
finely chopped fresh chives.
%%%%%%%%%%%%%%%%%%%%%%%%
From: mikeb
SMOKED SALMON SPREAD
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Sandra Vigil)
SOUTHWEST TUNA SALAD SANDWICH
Ingredients:
Instructions:
Combine the tuna mixture with the mayonnaise dressing and refrigerate
until ready to use.
Just before serving, stir the the shreds of romaine. Fill the pita
bread and serve.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Tara McDermott)
SOY-BRAZIL NUT BURGERS
Ingredients:
Instructions:
Note:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Tara McDermott)
SPICY MEXICAN BEAN BURGER
Ingredients:
Instructions:
Author’s note:
Note:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Vickie McCorkendale)
Source: Silver Palate Good Times Cookbook
TEA SANDWICHES
On wheat bread: Softened Chevre
Orange Marmalade
On wheat bread: Whipped Cream Cheese with crumbled bacon
An arugala leaf
On white bread: Sweet Butter
Thin Slice of cucumber
A mint Leaf
On white bread: Basil, parmesean mayonaise
Thin slice of seeded tomato
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Tara McDermott)
Source: Vegetarian Voice (NAVS magazine) Vol. 19, no. 1
TOFU BURGER
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Tara McDermott)
TVP BURGERS
Ingredients:
Instructions:
Note:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Tara McDermott)
VEGAN YEAST “CHEESE” (compliments of Abbot George Burke, so they say)
Ingredients:
Instructions:
>>>And they say to just put a sheet that one puts in the clothes dryer on your belt or hat or ? and it will keep them away.<<<
Tomorrow I try that! Will report findings...
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Meats/Jamaican_Beef_Patties.txt
Jamaican Beef Patties
Servings: 4
Filling Ingredients:
1/2 lrg onion
1 ml thyme
250 ml ground beef
1 ml pepper
2 ml salt
50 ml bread crumbs
2 ml curry powder
125 ml water
Pastry Ingredients:
250 ml all-purpose flour
1 ml turmeric
5 ml baking powder
75 ml shortening
2 ml curry powder
25 ml butter
1 ml salt
75 ml cold water
NOTE: the 75ml shortening and 25ml butter may be replaced with 100 ml of
Golden Crisco [yellow label package]. If you like spicy food, you may
want to add chopped fresh chili pepper the way most Jamaicans do.
Peel the onion; then chop it into small pieces. Place it in a frying
pan with the ground beef and cook over medium heat until the meat is
browned, about 5-10 minutes. Stir the meat frequently.
Add the salt, curry powder, thyme and pepper. Cook and stir for 1
minute. Add the bread crumbs and stir; then add the water. Cook over
low heat for another 2-3 minutes. The mixture should not be watery.
Set aside. Measure the flour, baking powder, curry powder, salt and
turmeric into a large bowl.
Add the shortening and butter (or substitute), cutting them into the
flour mixture with a pastry blender or 2 knives until it resembles
course crumbs.
Add the cold water, stirring with a fork until you have a ball of dough
formed. Divide it into 8 equal portions and set aside.
Set the oven to 180 C (350 F). You’ll need a small glass of water and
about 50 ml of flour to assemble the patties.
Sprinkle a little flour (about 15 ml) on a wooden board and on the
rolling pin. Take one portion of dough and flatten it between your
hands; then roll it out to a thin circle about 16 cm in diameter.
Space a scoop (40-50 ml) of the meat mixture on the pastry circle. Dip
your fingers into the glass of water and moisten the edges of the dough.
Fold the circle in half, covering the meat, and press the edges together
with a fork. [The TV advertised patty presses work well for this
process.]
You now have a half-moon shape that can be trimmed cleanly with a knife
if the edges are a little ragged. Prick through the top crust of the
patty with a fork and place the patty on a baking sheet. Continue
making the rest of the patties in the same manner, sprinkling more flour
on the board if the dough begins to stick.
Bake for 25-30 minutes until the crust is cooked and lightly browned.
Serve hot or cold.
(contributed by “Marni Tuttle” to rec.food.recipes)
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Meats/BBQ_Spareribs.txt
Barbecued Spareribs
Servings: 6
Ingredients:
1 1/4 cups tomato juice
2 Tbsp soy sauce
3/4 cup vinegar
1 tsp dry mustard
1 Tbsp Worcestershire sauce
2 Tbsp finely grated onion
1 cup vegetable oil
3/4 cup sugar
6 lbs spareribs
Combine all ingredients except spareribs in a blender or large-lidded
jar and blend or shake until the mixture is thoroughly combined.
Place the ribs in a large shallow baking pan. Cover them with the
sauce. Cover with aluminum foil. Marinate at room temperature for
several hours.
Preheat the oven to 350 degrees. Leave the foil in place and bake for
45 minutes. Uncover and bake another 30-40 minutes. Serve in portions
of 2-3 ribs.
Coffee Glazed Campfire Spareribs
Servings: 8
Ingredients:
Spareribs:
1 Tbsp salt
1 Tbsp coarsely ground pepper
1 tsp sugar
1 tsp cinnamon
1 tsp ground allspice
3 pork sparerib racks, cut into 3-rib sections
2 cups freshly brewed coffee
2/3 cup cider vinegar
Glaze:
3 Tbsp ground chicory
6 Tbsp corn oil
1 lrg onion, minced
2 garlic cloves, pressed
2 Tbsp chili powder
1 Tbsp brown sugar
1/2 tsp cinnamon
1/2 tsp ground allspice
1/2 tsp ground ginger
1 1/2 cups chili sauce, bottled
1 cup freshly brewed coffee
1/3 cup unsulfured light molasses
3 Tbsp Worcestershire sauce
1/2 tsp liquid smoke flavoring
salt
For the glaze:
Grind chicory to powder in processor. Heat oil in heavy large saucepan
over medium-high heat. Add onion. Saute until palely golden, about 5
minutes. Add garlic. Saute 2 minutes more. Add 1/3 of the chicory
(reserve the remainder for ribs), chili powder, sugar, cinnamon,
allspice and ginger. Cook 3 minutes to blend flavors, stirring
occasionally. Add chili sauce, coffee, molasses, Worcestershire and
liquid smoke. Cook mixture over medium-low heat until thick and glossy,
stirring occasionally, about 30 minutes. Season with salt.
Glaze can be prepared one day ahead. Cover tightly and refrigerate.
Before using, stir over low heat until heated through.
For ribs:
Combine first 5 ingredients in small bowl. Mix in chicory reserved from
glaze. Sprinkle mixture over both sides of ribs. Cover and let stand
45 minutes at room temperature. Prepare barbecue grill (medium-high
heat). Combine coffee and vinegar in small bowl. Place ribs on grill
and sear 5 minutes per side. Brush with some of the coffee-vinegar
mixture. Cover with grill lid or heavy-duty foil. Cook until meat is
almost tender, brushing occasionally, with coffee-vinegar mixture and
turning occasionally, about 25 minutes. Brush some of glaze over ribs.
Grill until meat is tender, about 5 minutes more. Arrange on platter.
Serve with remaining glaze.
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Meats/BBQ_Chicken.txt
No one asked, but...
Some years ago I learned the secrets of chicken barbecue from a Zen
Chicken Master. Here they are, revealed for the first time:
1. The chicken. Don’t even bother to try barbecuing chicken breasts.
They end up dry and tasteless. Use mainly thighs; they’re tastier and
have enough fat to be self-basting.
2. The sauce. Start by bringing to a boil a bottle of vinegar with a
large finely chopped onion. Simmer until the onion is very soft. Add a
small box dark brown sugar (what’s that- a pound?) and cook until
dissolved and smooth.
To this add a bottle of Open Pit barbecue sauce. Finally, add the Secret
Ingredients:
1/2c Hoisin Sauce
1 jar orange marmelade.
Hot sauce to taste.
3. The cooking: Don’t add the sauce until the chicken is almost done. Brush
and turn a couple of times. The finished product should be a sticky mess.
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Meats/Black_Turkey.txt
From: (Thomas Fenske)
This is an old and re-used posting. It has been posted every year since
I’ve been reading the group and I guess now I see it as a sort of
tradition. That’s what Thanksgiving is supposed to be about, isn’t it?
Tradition? Feasts, family, Macy’s Thanksgiving Day Parade, football and
the Black Turkey recipe.
People often request it. There have been discussions on rec.food.cooking
among people who have actually made it, but I must confess that I haven’t
tried it. It seems very labor-intensive but it is supposed to be quite
good.
I guess I like this version because it is an *entertaining* recipe. I’m
not sure who originally wrote this piece, I certainly didn’t, but I hope
you enjoy it.
Happy Thanksgiving!!! Thomas Fenske
-————————————Black Turkey, circa 1963————————————
For about a dozen years, at the approach of turkey-eating season, I have
been trumpeting to all who would listen, and to a good many who would
rather not, that there is only one way to cook a turkey. This turkey is
not my turkey. It is the creation of the late Morton Thompson, who wrote
“Not as a Stranger” and other books.
This recipe was first contained in the manuscript of a book called “The
Naked Countess” which was given to the late Robert Benchley, who had
eaten the turkey and was so moved as to write an introduction to the
book. Benchley then lost the manuscript. He kept hoping it would turn
up— although not as much, perhaps, as Thompson did, but somehow it
vanished, irretrievably. Thompson did not have the heart to write it
over. He did, however, later put his turkey rule in another book. Not a
cookbook, but a collection of very funny pieces called “Joe, the Wounded
Tennis Player”.
THE ONLY WAY TO COOK A TURKEY!!!!!!!
This turkey is work... it requires more attention than an average
six-month-old baby. There are no shortcuts, as you will see.
Get a HUGE turkey— I don’t mean just a big, big bird, but one that
looks as though it gave the farmer a hard time when he did it in. It
ought to weigh between 16 and 30 pounds. Have the poultryman, or
butcher, cut its head off at the end of the neck, peel back the skin,
and remove the neck close to the body, leaving the tube. You will want
this for stuffing. Also , he should leave all the fat on the bird.
When you are ready to cook your bird, rub it inside and out with salt
and pepper. Give it a friendly pat and set it aside. Chop the heart,
gizzard, and liver and put them, with the neck, into a stewpan with a
clove of garlic, a large bay leaf, 1/2 tsp coriander, and some salt. I
don’t know how much salt— whatever you think. Cover this with about 5
cups of water and put on the stove to simmer. This will be the basting
fluid a little later.
About this time I generally have my first drink of the day, usually a
RAMOS FIZZ. I concoct it by taking the whites of four eggs, an equal
amount of whipping cream, juice of half a lemon (less 1 tsp.), 1/2 tsp.
confectioner’s sugar, an appropriate amount of gin, and blending with a
few ice cubes. Pour about two tablespoons of club soda in a chimney
glass, add the mix, with ice cubes if you prefer. Save your egg yolks,
plus 1 tsp. of lemon — you’ll need them later. Have a good sip! (add 1
dash of Orange Flower Water to the drink, not the egg yolks)
Get a huge bowl. Throw into it one diced apple, one diced orange, a
large can of crushed pineapple, the grated rind of a lemon, and three
tablespoons of chopped preserved ginger (If you like ginger, double this
-REB). Add 2 cans of drained Chinese water chestnuts.
Mix this altogether, and have another sip of your drink. Get a second,
somewhat smaller, bowl. Into this, measuring by teaspoons, put:
2 tsp hot dry mustard
2 tsp caraway seed
2 tsp celery seed
2 tsp poppy seed
1 tsp black pepper
2 1/2 tsp oregano
1/2 tsp mace
1/2 tsp turmeric
1/2 tsp marjoram
1/2 tsp savory
3/4 tsp sage
3/4 tsp thyme
1/4 tsp basil
1/2 tsp chili powder
In the same bowl, add:
1 Tbsp poultry seasoning
4 Tbsp parsley
1 Tbsp salt
4 headless crushed cloves
1 well-crushed bay leaf
4 lrg chopped onions
6 good dashes Tabasco
5 crushed garlic cloves
6 lrg chopped celery
Wipe your brow, refocus your eyes, get yet another drink—and a third
bowl. Put in three packages of unseasoned bread crumbs (or two loaves of
toast or bread crumbs), 3/4 lb. ground veal, 1/2 lb. ground fresh pork,
1/4 lb. butter, and all the fat you have been able to pull out of the
bird.
About now it seems advisable to switch drinks. Martinis or stingers are
recommended (Do this at your own risk - we always did! -REB). Get a
fourth bowl, an enormous one. Take a sip for a few minutes, wash your
hands, and mix the contents of all the other bowls. Mix it well. Stuff
the bird and skewer it. Put the leftover stuffing into the neck tube.
Turn your oven to 500 degrees F and get out a fifth small bowl. Make a
paste consisting of those four egg yolks and lemon juice left from the
Ramos Fizz. Add 1 tsp hot dry mustard, a crushed clove of garlic, 1 Tbl
onion juice, and enough flour to make a stiff paste. When the oven is
red hot, put the bird in, breast down on the rack. Sip on your drink
until the bird has begin to brown all over, then take it out and paint
the bird all over with paste. Put it back in and turn the oven down to
350 degrees F. Let the paste set, then pull the bird out and paint
again. Keep doing this until the paste is used up.
Add a quart of cider or white wine to the stuff that’s been simmering on
the stove, This is your basting fluid. The turkey must be basted every
15 minutes. Don’t argue. Set your timer and keep it up. (When confronted
with the choice “do I baste from the juice under the bird or do I baste
with the juice from the pot on the stove?” make certain that the juice
under the bird neither dries out and burns, nor becomes so thin that
gravy is weak. When you run out of baste, use cheap red wine. This
critter makes incredible gravy! -REB)The bird should cook about 12
minutes per pound, basting every 15 minutes. Enlist the aid of your
friends and family.
As the bird cooks, it will first get a light brown, then a dark brown,
then darker and darker. After about 2 hours you will think I’m crazy.
The bird will be turning black. (Newcomers to black turkey will think
you are demented and drunk on your butt, which, if you’ve followed
instructions, you are -REB) In fact, by the time it is finished, it will
look as though we have ruined it. Take a fork and poke at the black
cindery crust.
Beneath, the bird will be a gorgeous mahogany, reminding one of those
golden-browns found in precious Rembrandts. Stick the fork too deep, and
the juice will gush to the ceiling. When you take it out, ready to carve
it, you will find that you do not need a knife. A load sound will cause
the bird to fall apart like the walls of that famed biblical city. The
moist flesh will drive you crazy, and the stuffing—well, there is
nothing like it on this earth. You will make the gravy just like it as
always done, adding the giblets and what is left of the basting fluid.
Sometime during the meal, use a moment to give thanks to Morton
Thompson. There is seldom, if ever, leftover turkey when this recipe is
used. If there is, you’ll find that the fowl retains its moisture for a
few days. That’s all there is to it. It’s work, hard work-— but it’s
worth it.
(What follows is not part of the recipe, but is an ingredients list to
aid in shopping for this monster, or for checking your spice cabinet
-REB)
Ingredients List:
1 turkey
salt
garlic
4 eggs
1 apple
1 orange
1 lrg can crushed pineapple
1 lemon
4 lrg onions
6 celery stalks
plenty of preserved ginger
2 cans water chestnuts
3 packages unseasoned bread crumbs
3/4 lb ground veal
1/2 lb ground pork
1/4 lb butter
onion juice
1 qt apple cider
Spice List:
basil
bay leaf
caraway seed
celery seed
chili powder
cloves
ground coriander
mace
marjoram
dry mustard
oregano
parsley
pepper, black
poultry seasoning
poppy seed
sage
savory
Tabasco
thyme
turmeric
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Sauces/Ketchups.txt
Apple Ketchup
12 large, firm, tart apples, peeled, quartered and cored
1 cup (1/4 liter) sugar
1 tsp (5 ml) ground white pepper
1 tsp (5 ml) ground cloves
1 tsp (5 ml) dry mustard
2 onions, finely chopped
2 cups (1/2 liter) white vinegar
2 teaspoons (10 ml) ground cinnamon
1 tablespoon (15 ml) salt
1/2 cup (125 ml) freshly grated horseradish
Place the apples in an enameled, tinned or stainless steel pan, cover with
water, and cook slowly, without a lid, until the apples are soft and the
water has almost completely evaporated, about 30 minutes. Rub the apples
through a sieve or a food mill. Add all of the other ingredients; heat to
boiling, then reduce heat to low and simmer for an hour. Put in jars and
process or place in plastic containers with tight fitting lids and keep
refrigerated. Makes about 2 pints (1 liter).
Blackberry Ketchup
4 lb (2 kg) ripe blackberries (about 3 1/2 quarts [3 1/2 liters])
2 lb (1 kg) brown sugar
2 cups (1/2 liter) vinegar
2 teaspoons (10 ml) ground cloves
2 teaspoons (10 ml) ground cinnamon
1 teaspoon (5 ml) ground allspice
Cook the blackberries slowly for two hours with the sugar, vinegar, cloves,
cinnamon, and allspice. When all is soft, put into jars and cover. Process.
Makes about 5 pints (2 1/2 liters).
Lemon Ketchup
6 lemons, peeled
1/3 cup (75 ml) salt
3 tablespoons (45 ml) shallots, finely chopped
1 garlic clove, finely chopped
3 1/2 tablespoons (17 ml) ground mace
1 teaspoon (5 ml) whole cloves, crushed
2 tablespoons (30 ml) ground ginger
1 teaspoon (5 ml) cayenne pepper
2/3 cup (150 ml) freshly grated horseradish
3 1/2 cups (825 ml) white vinegar
Cut off a piece from both ends of each lemon and rub in the salt. Rub the
outsides of the lemons with salt. Put them in a jar with the shallots,
garlic and spices, reserving a little of the mace and ginger. Add the
horseradish.
Boil the vinegar for five minutes with the reserved mace and ginger, and
pour this over the lemons. Cover lightly and when cold, close the jar
tightly. Refrigerate. Strain after six months, or after 12 months. The
strained ketchup should be put into small bottles with new corks.
Makes about 2 1/2 pints (1 1/4 liters).
Variation: Pack a few slices of ripe tomato in each jar.
Old-fashioned Tomato Ketchup
33 lb (15 kg) tomatoes, slice (about 15 quarts)
1/2 cup (125 ml) salt
3/4 cup (175 ml) ground black pepper
1/3 cup (75 ml) cinnamon
2 tablespoons (30 ml) ground cloves)
1 tablespoon (15 ml) cayenne pepper
2/3 cup (150 ml) sugar
4 quarts (4 liters) vinegar
Stew the tomatoes in their own juices until soft and rub through a fine
sieve. Boil the pulp and juice down to the consistency of apple butter,
stirring steadily to prevent burning. Mix the spices and sugar with the
vinegar, and add to the tomatoes. Boil up twice, then bottle. Process.
Makes about 22 pints (11 liters).
Wild Plum Ketchup
10 lb (4 1/2 kg) plums, stemmed (about 7 1/2 quarts)
10 cups (2 1/2 liters) sugar
1 quart (1 liter) white vinegar
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2 ml) grated nutmeg
1/2 teaspoon (2 ml) ground cloves
Add the sugar to the plums, and place them in an enameled or stainless-steel
pan over medium heat. Cover. After 30 minutes, increase the heat and stir
the plum-sugar mixture. Break some of the plums with a wooden spoon.
Continue cooking, stirring the mixture occasionally, so that it does not
stick to the pan. In 15 minutes, all of the plums should be cooked through
and mashed. Remove from heat and cool.
Mash the mixture with a wooden spoon. Put the mashed pulp through a fine
sieve, and continue mashing until all of the liquid and some of the pulp
go through. Discard the pits and the skins. There should be about 4
quarts of liquid. Boil the vinegar together with the spices for a few
minutes. Add the vinegar-spice mixture to the plum liquid, then boil
vigorously, stirring constantly, for 15 minutes, or until the liquid has
reduced to 4 quarts again. Pour into bottles or jars. Process.
Makes 8 pints (4 liters).
English Ketchup
6 lbs (3 kg) mushrooms, broken into pieces (about 7 1/2 quarts)
1 cup (1/4 liter) salt
2 1/2 cups (625 ml) vinegar
20 salt anchovies
1 teaspoon (5 ml) ground mace
1 teaspoon (5 ml) ground cloves
1 tablespoon (15 ml) pepper
1 slice fresh ginger
1 1/2 cups (375 ml) shallots, sliced
Mix the mushrooms with the salt in a blow, cover and let them stand for
nine days, stirring once or twice a day. Put them into a stoneware crock,
cover tightly, and set hte crock in a pan of water. Cook over low heat
for three hours. Strain the mushrooms through a sieve into a pot, and add
the remaining ingredients to the juice — the proportions given for 5 cups
of mushroom liquid. Keeping the pot covered, boil together over low heat
until the liquid is areduced by half, then strain it through a jelly bag.
Bottle the ketchup and cover. Process. Makes about 2 1/2 pints (1 1/4 liter).
Prince of Wales Ketchup
2 1/2 cups (625 ml) elderberry vinegar
To make the elderberry vinegar, place 2 cups (1/2 liter) of
stemmed elderberries in an ovenproof dish. Cover with vinegar.
Cook in a 300F (150C) oven for 1 1/2 hours, or until the berries
burst. Let the mixture stand overnight, then strain through
a jelly bag.
5 salt anchovies
3 tablespoons (45 ml) shallots, thinkly sliced
1 teaspoon (5 ml) whole cloves
1 teaspoon (5 ml) ground mace
1 teaspoon (5 ml) ground ginger
1 teaspoon (5 ml) grated nutmeg
Place all the ingredients in an enameled or stainless-steel pan. Bring to
a boil. Simmer gently, until the anchovies are broken up, about 20 minutes.
Let cool; strain and bottle. Cork tightly. Refrigerate. Leave for two
weeks before opening. the ketchup will keep for about six months.
Makes about 1 pint (1/2 liter).
Oyster Ketchup
16 live oysters, shucked, the liquor reserved
2 1/2 cups (625 ml) dry sherry
2 tablespoons (30 ml) salt
1/2 teaspoon (2 ml) ground mace
1/4 teaspoon (1 ml) cayenne pepper
1 tablespoon (15 ml) brandy (optional)
Pound the oysters in a mortar, and add the oyster liquor and the sherry.
Bring the mixture to a boil, then add the salt, mace and cayeene pepper.
Boil up again, skim, then strain through a sieve. Stir in the brandy.
Put in jars and cover. The ketchup will keep for 6 weeks, if refrigerated.
Makes about 2 1/2 pints (1 1/2 liters).
Variation: Use mussels instead of oysters. A pounded anchovy or two may
also be added.
Lobster Ketchup
1 3 lb (1 1/2 kg) female lobster, boiled in water to cover for 10 minutes,
drained, body shell cut lengthwise in half, claws cracked with a mallet
6 salt anchovies
1 1/4 cups (300 ml) sherry or Madeira
1 teaspoon (5 ml) cayenne pepper
2/3 cup (150 ml) chili or shallot vinegar
3 1/2 cups (875 ml) shallot wine
black peppercorns
Pick out all the lobster meat and pound the coral (roe) with the anchovy
fillets in a mortar. When completely bruised, add the lobster meat;
pound and moisten it wtih the remaining ingredients. Mix well, and put
the ketchup into wide-mouthed jars. Put 1 teaspoon (5 ml) peppercorns
into each jar. Close tightly. Refrigerated, the ketchup will keep for
up to two months.
Notes: Add 4 to 5 tablespoons (60 to 75 ml) of this ketchup to 1 cup
(1/4 liter) of melted butter as a sauce for fish dishes. For chili
vinegar, use 10 dried hot chilies. Shallot vinegar is made by steeping
eight chopped shallots in 2 1/2 cups (625 ml) of wine vinegar for
three weeks; shallot wine by steeping the shallots in dry white wine.
Walnut Ketchup
24 green walnuts
3/4 cup (175 ml) salt
5 cups (1 1/4 liter) water
2 quarts (2 liters) vinegar
2 teaspoons (10 ml) ground cloves
2 teaspoons (10 ml) ground mace
12 garlic cloves
Put the walnuts and salt into the water and leave them for nine days. Remove
the walnuts from the brine and pound them in a mortar. Combine the walnuts
and vinegar and leave them for a week, stirring every day.
Strain the mixture through a muslin bag, squeezing to extract all the liquor.
To this add the cloves, mace and garlic; boil for 15 to 20 minutes, strain
and then bottle it. Cover and process. Makes about 3 pints (1 1/2 liters).
Choucroute Garnie
3 pounds sauerkraut
1/2 pound chunk bacon
2 tablespoons butter
1/2 cup carrots, thinly sliced
1 cup onions, thinly sliced
parsley sprigs
1 bay leaf
6 peppercorns
10 juniper berries (or 1/4 cup gin)
1 1/2 cups beef bouillon
3/4 cup water
1 cup dry white wine
salt
1 2 to 3 pound smoked pork butt
1 kielbasa
4 knockwurst
3 smoked bratwurst
3 unsmoked veal sausages
Drain the sauerkraut. Place in a large bowl and cover with cold water.
Soak for 20 minutes, changing the water twice. Drain again. Then take
up large handfuls and squeeze out as much water as possible. Set aside.
Remove the rind from the bacon and cut into strips about two inches long
and one half inch wide. Blanch bacon by placing in a saucepan and covering
with two quarts of cold water. Bring to a boil, then simmer 10 minutes.
Drain. Melt the butter in a two and one half or three quart casserole.
Add the blanched bacon, carrots and onion and cook slowly, covered, for 10
minutes. Do not let the vegetables brown. Stir in the sauerkraut, breaking
up any clumps in it. Cover and cook on top of the range slowly for 10
minutes. Preheat the oven to 325F. Tie the parsley, bay leaf, peppercorns,
and juniper berries in cheesecloth, and bury them in the sauerkraut. Pour
in the bouillon, water, wine and gin if you are using it. Add salt to
taste. Continue cooking on top of hte stove until it comes to a boil, then
place in the oven and cook, covered, for 4 hours. Check now and then to be
sure the sauerkraut is not too dry. If all the liquid has cooked away, add
a little more bouillon or wine. The sauerkraut should just bubble.
Start the meat two and one half hours before serving. Place the pork butt
in a pot, cover with cold water, and bring to a boil. Reduce the heat and
simmer, covered, two hours. Start the sausages one hour before serving
time. Place the kielbasa in a large pot with cold water to cover. Bring
to a boil, then simmer, covered, 20 minutes. Add the knockwurst and smoked
bratwurst to the kielbasa pot. Bring to a boil again, the simmer 10 minutes.
Add the veal sausages and simmer 5 minutes longer. Turn off the heat and
let stand 5 minutes more. Remove the herb bouquet before transferring the
choucroute to a platter.
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