1. Chinese Steamed Fish With Microwave Version
Posted by: “Richard Lee Holbert”
Chinese Steamed Fish With Microwave Version
1 pound mullet, kumu or moi
1 teaspoon salt
2 teaspoons sugar
2 tablespoons soy sauce
3 tablespoons vegetable oil
2 tablespoons chopped ginger
2 tablespoons chopped green onion
2 tablespoons finely chopped chung choi (preserved salted turnip), if
desired
Chinese parsley
Scale and clean fish. Sprinkle salt inside and over fish. Place in
shallow heat-resistant dish. Combine sugar, soy sauce and 1 tablespoon
oil; pour over fish. Sprinkle with ginger, green onion and chung choi.
Steam over boiling water 15 minutes.
Heat remaining 2 tablespoons oil and pour over fish. Garnish with
parsley. Serves 4.
To cook in microwave: Place fish in 9-inch glass pie plate. Pour soy
sauce mixture over fish. Microwave, uncovered, on high 2 to 3 minutes.
Turn fish over, sprinkle with ginger, green onion and chung choi.
Microwave 3 to 4 more minutes. Pour remaining 2 tablespoons oil over
fish; microwave 1 to 2 more minutes.
Approximate nutritional information, per serving: 270 calories, 15 g
total fat, 2.5 g saturated fat, 55 mg cholesterol, greater than 1,100 mg
sodium, 4 g carbohydrate, no fiber, 3 g sugar, 23 g protein
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2. Gon Lo Mein
Posted by: “Richard Lee Holbert”
Gon Lo Mein
2 pounds ready-to-eat chow mein noodles
3/4 cup oyster sauce
2 tablespoons sesame oil
8 dried mushrooms, soaked
1/2 cup chopped green onions
1 package (12 ounces) bean sprouts
4 stalks celery, slivered
1/2 cup Chinese peas, sliced
3/4 pound green beans, slivered
3/4 pound char siu, slivered
1/2 teaspoon salt
Preheat oven to 250 degrees. Place noodles in 13-by-9-inch baking pan.
Sprinkle with 1/4 cup oyster sauce and 1 tablespoon sesame oil; heat in
oven 10 minutes.
Remove stems from mushrooms; slice caps. In a wok or skillet, heat
remaining oil. Add mushrooms and other vegetables; stir-fry 2 minutes.
Stir in char siu, salt and remaining oyster sauce. Add noodles and toss
gently.
Serves 12
Approximate nutritional information, per serving: 320 calories, 5 g
total fat, 1 g saturated fat, 15 mg cholesterol, 800 mg sodium, 56 g
carbohydrate, 4 g fiber, 4 g sugar, 13 g protein
Hawaiian Electric Co. presents this weekly collection of recipes as a
public service. Many are drawn from HECO’s database of recipes,
accessible online at www.heco.com. via the world-cuisines mailer on
cooking lists.com
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3. Cha Chiang Mein
Posted by: “Richard Lee Holbert”
Cha Chiang Mein
Noodles in minced pork sauce
1/2 pound pork roast
2 tablespoons vegetable oil
1 scallion, chopped
2 tablespoons wine (rice, white or shaoshing)
4 tablespoons brown bean sauce (toupan chiang)
1 teaspoon sugar
1/2 cup water
1 pound fresh or 3/4 pound dry Chinese egg noodles (or spaghetti, in a
pinch)
Garnishes: Finely sliced garlic, sprigs of cilantro, shredded radish,
chopped green onion, bean sprouts, shredded cabbage, julienned carrots,
bamboo shoots, thinly sliced cucumbers.
Chop pork roast and then mince in the Chinese style - using two
cleavers, if you have them - chopping rapidly up and down close
together, to create a very fine mince. In a frying pan or wok, heat
vegetable oil and stir-fry pork briefly; add scallion, wine and brown
bean sauce and cook until the oil separates out. Add sugar and water and
sauté again until water cooks off and oil separates.
While sauce cooks, place noodles in briskly boiling water and cook until
just al denté, about 3 minutes; drain and divide between 4 largish
warmed bowls; cover to keep warm. Finish sauce and pour into warmed
serving bowl. At the table, pass sauce and garnishes. Each diner takes
what they want and uses chopsticks to toss the sauce and garnishes with
the noodles.
Serves 4.
* Per serving: 500 calories, 17 g fat, 3 g saturated fat, 40 mg
cholesterol, 200 mg sodium, 68 g carbohydrate, 12 g fiber, 1 g sugar, 22
g protein
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4. Qabali - Afghani Rice
Posted by: “*~Tamara~*”
Qabali - Afghani Rice
3 tablespoons vegetable oil
5 carrot, julienned
1 teaspoon white sugar
1/2 cup sultana raisins
4 cups uncooked basmati rice
1/2 cup vegetable oil
1 tablespoon white sugar
1 cup water
1 pinch saffron (optional)
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon black pepper
1 teaspoon ground cumin
Preheat oven to 325 degrees F (165 degrees C).
Place rice in a large bowl, rinse, and then soak in cold water for 30
minutes.
In a large skillet, heat 3 tablespoons oil over medium heat. Add
carrots and 1 teaspoon sugar; cook, stirring frequently, until
tender. Stir in raisins, and continue cooking until the raisins are
soft and plump. Remove from heat, and set aside to cool.
Bring a large pot of water to a boil. Strain rice, and then add to
boiling water. Cook for about 15 minutes.
In a small saucepan, heat 1/2 cup oil and 1 tablespoon sugar. Cook
until sugar dissolves completely, making a syrup. Remove from heat ,
and cool. Once cool, add 1 cup water, and return to a boil.
Strain rice, using a colander, and return rice to pan. Stir in
carrots and raisins, and then mix in oil and sugar syrup. Season with
saffron, cinnamon, cardamom, black pepper, and cumin. Poke some holes
with a spoon all over the rice. Cover, and cook over high heat until
you hear crackling noises. Remove from heat.
Bake, covered, in preheated oven for 20 minutes. Remove from oven,
and toss rice with a fork.
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5. RED-COOKED CHICKEN
Posted by: “Richard Lee Holbert”
RED-COOKED CHICKEN
4 pounds bone-in, skin-on chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed of excess fat
2 tablespoons vegetable oil, plus more as needed
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
2 tablespoons minced or grated fresh ginger
1 teaspoon Sichuan peppercorns
3 whole star anise
1/2 cup dark soy sauce
1/3 cup low-sodium chicken broth
1/4 cup Chinese rice cooking wine or dry sherry
3 tablespoons toasted sesame oil
3 tablespoons light-brown sugar
4 hard-cooked eggs, peeled
Pat the chicken dry with paper towels.
In a large Dutch oven over medium-high, heat the oil until just smoking. Brown half of the chicken on both sides, 5 to 8 minutes per side, reducing the heat if the pan begins to scorch.
Transfer the chicken to a plate, leaving the fat in the pot. Return the pot to medium-high heat and repeat with the remaining chicken.
Pour off all but 1 tablespoon of fat from the pot. (Add additional oil to equal 1 tablespoon, if needed.)
Add the garlic, ginger, Sichuan peppercorns and star anise and cook over medium heat until fragrant, about 30 seconds. Stir in the soy sauce, chicken broth, rice wine, sesame oil and brown sugar, scraping up any browned bits.
Nestle the hard-cooked eggs and chicken, along with any accumulated juices, into the pot and bring to a simmer. Cover, reduce heat to medium-low, and simmer until the chicken is fully cooked and tender, about 20 minutes for the breasts (160 F to 165 F) or 1 hour for the thighs and drumsticks (170 F to 175 F), turning over the chicken and eggs halfway through cooking to ensure even coloring from the sauce. (If using both types of chicken, simmer the thighs and drumsticks for 40 minutes before adding the breasts.)
Transfer the chicken and eggs to a serving dish, tent loosely with foil and let rest while finishing the sauce.
Remove and discard the star anise. Skim fat off the surface of the sauce. Pour the sauce over the chicken and eggs and serve.
Makes 4 to 6 servings.
Per serving: 550 calories, 37 g fat, 9 g saturated fat, 250 mg cholesterol, greater than 1,500 mg sodium, 11 g carbohydrate, 7 g sugar, 41 g protein
Source : Cooks Illustrated’s “The Best Chicken Recipes,” America’s Test Kitchen, 2008
via the meat-lovers mailer on cooking-lists.com
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6. FIVE SPICE PORK AND RICE STIR-FRY
Posted by: “Richard Lee Holbert”
FIVE SPICE PORK AND RICE STIR-FRY
1 package microwaveable brown rice (to make 11/2 cups cooked)
Salt and freshly ground pepper
1/4 cup, fat-free, low-salt chicken broth
2 T. rice vinegar
1 tp. Chinese five-spice powder
3 med. garlic cloves, crushed
1 T. low-sodium soy sauce
1 T. canola oil
3/4 lb. pork tenderloin, cut into 1/2-inch cubes
1 cup sliced onion
1 red bell pepper, seeded and sliced
1 T. flour
2 T. slivered almonds
Steps: Cook rice in the microwave according to package instructions.
Measure out 11/2 cups (save the remainder for another meal), season to
taste with salt and pepper, and set aside. Mix broth with vinegar,
five-spice powder, garlic and soy sauce; set aside. Heat oil in a wok or
nonstick skillet over high heat. Add pork and onion and stir-fry 2
minutes. Add red bell pepper and continue to stir-fry 1 minute. Sprinkle
flour over ingredients and toss. Add broth mixture to wok and stir-fry 2
minutes. Remove to a bowl. Add seasoned rice to wok and stir-fry 1
minute to heat. Divide rice between 2 plates and top with pork mixture.
Sprinkle almonds on top.
Source : world-cuisines mailer on cooking-lists.com
This great group is owned by *~Tamara~*
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http://groups.yahoo.com/group/world-recipe-fiesta/
http://www.bigredkitchen.com/2008/11/two-ingredients-pumpkin-cake-with-apple.html
THURSDAY, NOVEMBER 6, 2008
Two Ingredients Pumpkin Cake with Apple Cider Glaze
You heard me. Two ingredients. Count them. One. Two. When my friend Bobby told me about this cake and that I would loooove it, I had to try it right away. It starts out with a cake mix *gasp* beat with a can of pumpkin filling. That’s it. The batter color was beautiful and since it had no raw eggs I got to taste that thick and creamy batter without fear. Delish. Bobby said that I could use any cake mix I wanted and that chocolate was delicious. I still needed to bake this up before I could say for sure that it would be a success. I have done all those fat free cakes in the past with apple sauce in place of oil and had to swallow tough and gummy cakes, pretending (hoping) each bite improved. When I removed this cake from the oven I was pleased with the beautiful color and texture. After it cooled I wanted a nice glaze, something with spunk. I thought to make up a glaze with apple cider to enhance the pumpkin flavor. The cider glaze was over the top good and I will make it again for other Fall-time cakes. After dinner last night, I served this cake and it was a hit with my family. It had the texture of a sponge cake and was not chewy at all. The taste was nice and I could not really distinguish a distinct pumpkin flavor but a nice flavor all the same. If you are in a hurry and need a quick, pretty, and tasty cake, try this one.
Pumpkin Cake
One Cake mix- I used yellow
1 -15 ounce can pumpkin filling
Preheat oven to 350°. In a large bowl mix cake mix with pumpkin filling using a hand mixer or a stand mixer. Beat on medium for 2 minutes. Pour batter into a greased 7 x 11 inch baking dish. Bake for 28 minutes or until tooth pick comes out clean. Cool completely before frosting. Serves 8.
Apple Cider Glaze
1 cup powdered sugar
2 T. apple cider
1/2 t. pumpkin pie spice
In a small bowl blend all ingredients until smooth. Pour over Pumpkin Cake letting it drizzle down the sides of the cake. Let set before covering.
Thanks Bobby!
UPDATE- Read through the comments and see how others are making this cake. Carol made hers into soft cookies! Cathy from Noble Pig loved this cake too!