Replies

1. NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207

FOR IMMEDIATE RELEASE
May 19, 2009
Release # 09-223

Firm’s Recall Hotline: (800) 663-8916
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908

Norco Recalls Bicycle Frames Due to Crash Hazard

WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.

Name of Product: Norco Bicycle Frames

Units: About 3,600

Manufacturer: Norco Performance Bikes, of British Columbia, Canada

Hazard: The bicycle frame can crack and separate, causing a rider to fall from the bicycle and suffer injuries.

Incidents/Injuries: Norco has received one report of a rider who fractured their collar bone after falling from the bicycle.

Description: The recalled bicycle frames include the following model year and model names: 2007 Team DH, 2008 Team DH, Aline Park, Aline, Atomik, Shore 1,2,3, 2009 Atomik (without gussets). All colors are included in the recall and the model name is printed on a decal on the top tube of each frame/bike.

Sold at: Various bicycle distributors nationwide from September 2006 through February 2009 for between $2,000 and $7,000.

Manufactured in: Taiwan

Remedy: All owners should immediately stop using the bicycle frame and contact a local Norco dealer or Norco directly for information regarding receiving a possible replacement frame.

Consumer Contact: For additional information, contact your local Norco dealer or call (800) 663-8916 between 8:30 a.m. and 5 p.m. Monday through Friday PT or visit the firm’s Web site at www.norco.com or e-mail at recall@norco.com

To see this recall on CPSC’s web site, including pictures of the recalled products, please go to:
https://www.cpsc.gov/cpscpub/prerel/prhtml09/09223.html

************************************************************

2. NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207

FOR IMMEDIATE RELEASE
May 19, 2009
Release # 09-224

Firm’s Recall Hotline: (800) 382-2453
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908

Trek Recalls Bicycles; JD Forks Can Lose Alignment, Posing Crash Hazard

Name of Product: Bicycles with JD suspension forks

Units: About 16,000

Importer: Trek Bicycle Corp., of Waterloo, Wisc.

Manufacturer: JD Components, of Taiwan

Hazard: The recalled bicycle’s fork can lose alignment causing the front wheel to turn unexpectedly. This can cause the rider to lose control of the bicycle and crash.

Incidents/Injuries: There have been four reports of misaligned forks. No injuries have been reported.

Description: The recall involves model year 2009 Trek 7300, 7300WSD, and 7500 bicycles. The model name is printed on the bicycle’s frame. The bicycles have a suspension fork with the words “Bontrager SPA” printed on them.

Sold at: Trek bicycle dealers nationwide from August 2008 through April 2009 for between $640 and $940.

Manufactured in: Taiwan (the forks only)

Remedy: Consumers should stop riding the recalled bicycles immediately and contact their dealer to arrange for a free repair.

Consumer Contact: For additional information, contact Trek at (800) 382-2453 between 8 a.m. and 5:30 p.m. CT Monday through Friday and between 9 a.m. and 5 p.m. CT Saturday, or visit the firm’s Web site at www.trekbikes.com

To see this recall on CPSC’s web site, including pictures of the recalled products, please go to:
https://www.cpsc.gov/cpscpub/prerel/prhtml09/09224.html

************************************************************

3. NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207

FOR IMMEDIATE RELEASE
May 19, 2009
Release # 09-225

Firm’s Recall Hotline: (800) 245-3872
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908

Cannondale Recalls Bicycles; JD Forks Can Lose Alignment, Posing Crash Hazard

Name of Product: Bicycles with JD suspension forks

Units: About 1,500

Importer: Cannondale Bicycle Corp., of Bethel, Conn.

Manufacturer: JD Components, of Taiwan

Hazard: The recalled bicycle’s fork can lose alignment causing the front wheel to turn unexpectedly. This can cause the rider to lose control of the bicycle and crash.

Incidents/Injuries: None reported.

Description: The recall involves model year 2008 Cannondale Adventure 2, Adventure 3, Adventure 2 Feminine and Adventure 3 Feminine bicycles. The model name is printed on the bicycle’s frame. The bicycles have a suspension fork with the words “cannondale AT35 adventure trail” printed on them. Bicycles equipped with the Rock Shox i-ride fork are not included in the recall.

Sold at: Cannondale bicycle dealers from February 2009 through April 2009 for between $600 and $800.

Manufactured in: Taiwan (the forks only)

Remedy: Consumers should stop riding the recalled bicycles immediately and contact their dealer to arrange for a free repair.

Consumer Contact: For additional information, contact Cannondale at (800) 245-3872 (BIKEUSA) between 9 a.m. and 5 p.m. ET Monday through Friday or visit the firm’s Web site at www.cannondale.com

To see this recall on CPSC’s web site, including pictures of the recalled products, please go to:
https://www.cpsc.gov/cpscpub/prerel/prhtml09/09225.html

Crafters Medley: 32 Neat-O Projects To Make (May)

Posted By TipNut On May 16, 2009 @ 6:20 am In Crafty Ideas | No Comments

Postcard Train Case Project By cleverkaren.blogspot.com

1. Postcard Train Case [1]: Print off some sheets of your favorite graphics, get out the Modge Podge and turn a plain old case into something gorgeous!
2. Reversible Flowerpot Wrap Tutorial [2]: Quite a cute little wrap/cozy for terracotta pots. There’s a pdf download available for the template.
3. DIY: Chic Fabric Covered Magnetic Board [3]: Here’s how to cover a magnetic dry erase board with a pretty fabric of your choice.
4. TUTORIAL: Embroidered Fabric Labels [4]: Now here’s a crafty way to label your pantry jars, design easy-to-make embroidered fabric labels. Lovely!
5. DIY Fabric-Wrapped Photo Frame Mats [5]: Create inexpensive fabric mats for your framed photographs. Perfect for family photos or gifts for friends.
6. Tutorial-Personalized Bookplate Stamps [6]: Fantastic gift idea. Carving takes between 30 minutes and an hour each (30 for the text, 30 for the scalloped edging). And each one cost about a buck for materials.
7. Packing-Tape Transfer [7]: Ever wanted to layer images on top of one another? Wanna make a kick-butt collage? Check this out.
8. Envelope Bag Tutorial [8]: Cute little project.
9. Scrap Savvy Bookmark Tutorial [9]: Easy to make fabric bookmarks.
10. Sewing-An Applique Chair Cover [10]: Vintage pattern from the 1930’s, ties onto chair.
11. Easy Patchwork Placemat & Napkin Tutorial [11]: Nice set, easy to make.
12. Floral-tufted Rackybirds [12]: Could these be any cuter? Made by covering plastic easter eggs with paper and modge podge.
13. Hi-Five Towel [13]: Easy crochet pattern for beginners.
14. Tie-On Cushion Covers [14]: Easy way to perk up floor cushions.
15. Easy Peasy Catnip Mouse [15]: Use up scraps of acrylic yarn to whip up these treats for kitty. Free crochet pattern.
16. Cup O Joe TP Cover/Cozy [16]: How creative is this, a toilet paper cozy in the shape of a coffee mug. Crochet pattern.
17. Reusable Make-up Remover Pads [17]: Go Green! You can make 4 reusable make-up remover pads from each charm square.
18. Fabric and Button Barrette Tutorial [18]: These barrettes are fun and easy to make. They are great for using little bits of fabric especially your stashed vintage treasures.
19. Heirloom Buttoned Embossed Pillow [19]: Cute crochet project for Intermediate level.
20. Fabric Bucket Tutorial [20]: Nice fabric sacks to store stuff in.
21. Crafting: Tissue Paper Pom-Pom Flowers [21]: You can use these little flowers just about anywhere, easy project.
22. Instructions for Ribbon Pillow [22]: Includes a calculator to determine the size of your front and back pieces. You will make the front piece out of ribbons and you will cut two pieces of fabric for the back.
23. Free Fry Box Favor Download [23]: At your next party, you can fill bags with prizes for party guests, but why not pull out the creative stops and hand out cute “fry box” favors instead?
24. How To Make Punched “Tin” Butterflies [24]: Who knew you could make something so lovely out of aluminum roof flashing?
25. How To Make Paper Lanterns [25]: Pick up some paper doilies at the dollar store and turn them into lovelies for the garden.
26. The Vivan: Wearable Towel Beach Coverup [26]: A beach sarong that you can put on to keep you dry either at the beach or pool. You will use an old towel, four buttons, and 1 inch elastic to add support.
27. Turning a Wine Bottle into an Oil Bottle [27]: Love this project! Found via Lifehacker [28].
28. How to Create a Photo Frame from a Recycled Circuit Board [29]: Not the prettiest project, but perfect handmade gift for the Geek you love. Very easy, customizable, and essentially cost-free picture frame.
29. How To Sew A Throw Pillow Cover In 10 Easy Steps [30]: The best thing about pillow covers is that they are so easy to make, here’s how in 10 easy steps.
30. Crochet Hook Case [31]: The case is crocheted and has lots of little places inside to hold hooks and supplies.
31. Teeny Envelope Printable Template [32]: Cute printable freebie.
32. Diagonal Mock Cable Mug Cozy [33]: Knit pattern, accommodates coffee mug handles.

Also See These Tips:

* Crafters Medley: 15 Neat-O Projects To Make (September) [34]
* Crafters Medley: 25 Neat-O Projects To Make (March) [35]
* Crafters Medley: 21 Neat-O Projects To Make (August) [36]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/crafters-may-2009/

URLs in this post:

[1] Postcard Train Case: http://cleverkaren.blogspot.com/2009/05/postcard-train-case.html

[2] Reversible Flowerpot Wrap Tutorial: http://soseptember.blogspot.com/2009/04/reversible-flowerpot-wrap-tutorial.html

[3] DIY: Chic Fabric Covered Magnetic Board: http://www.centsationalgirl.com/2009/03/diy-fabric-covered-magnetic-board.html

[4] TUTORIAL: Embroidered Fabric Labels: http://makingchickensalad.blogspot.com/2009/02/tutorial-embroidered-fabric-labels.html

[5] DIY Fabric-Wrapped Photo Frame Mats: http://www.womansday.com/Articles/Crafts/DIY-Fabric-Wrapped-Photo-Frame-Mats.html

[6] Tutorial-Personalized Bookplate Stamps: http://wisdomofthemoon.blogspot.com/2009/03/tutorial-personalized-book-plate-stamp.html

[7] Packing-Tape Transfer: http://mollylikestodraw.blogspot.com/2009/02/packing-tape-transfer.html

[8] Envelope Bag Tutorial: http://betulaloo.blogspot.com/2009/02/envelope-bag-tutorial.html

[9] Scrap Savvy Bookmark Tutorial: http://7layerstudio.typepad.com/7_layer_studio/2008/09/scrap-savvy-bookmark-tutorial.html

[10] Sewing-An Applique Chair Cover: http://littlegreybungalow.blogspot.com/2008/11/sewing-applique-chair-cover.html

[11] Easy Patchwork Placemat & Napkin Tutorial: http://winkdesigns.typepad.com/photos/make_an_easy_patchwork_pl/index.html

[12] Floral-tufted Rackybirds: http://www.craftster.org/forum/index.php?topic=303196.0

[13] Hi-Five Towel: http://bloomingpatterns.blogspot.com/2008/07/hi-five-towel.html

[14] Tie-On Cushion Covers: http://www.rightathome.com/view.aspx?pid=72

[15] Easy Peasy Catnip Mouse: http://tubachingching.wordpress.com/2008/05/06/easy-peasy-catnip-mouse/

[16] Cup O Joe TP Cover/Cozy: http://dishclothdiaries.blogspot.com/2008/06/cup-o-joe.html

[17] Reusable Make-up Remover Pads: http://thesproutzstore.blogspot.com/2009/04/charming-idea-13-reusable-make-up.html

[18] Fabric and Button Barrette Tutorial: http://belleandburger.blogspot.com/2008/08/fabric-and-button-barrette-tutorial.html

[19] Heirloom Buttoned Embossed Pillow: http://crochetcafepatterns.blogspot.com/2009/04/heirloom-pillow.html

[20] Fabric Bucket Tutorial: http://pippijoe.blogspot.com/2008/05/enough-of-all-containers-this-is-last.html

[21] Crafting: Tissue Paper Pom-Pom Flowers: http://lillyella.blogspot.com/2009/04/how-to-tissue-pom-flowers.html

[22] Instructions for Ribbon Pillow: http://www.jcarolinecreative.com/Merchant2/ribbon_pillow_inst.html

[23] Free Fry Box Favor Download: http://www.creatingkeepsakes.com/articles/fry_box_download

[24] How To Make Punched “Tin” Butterflies: http://gingerbreadsnowflakes.com/node/65

[25] How To Make Paper Lanterns: http://zakkalife.blogspot.com/2009/05/how-to-make-paper-lanterns.html

[26] The Vivan: Wearable Towel Beach Coverup: http://tissupapers.blogspot.com/2008/05/vivan-my-latest-wearable-towel-creation.html

[27] Turning a Wine Bottle into an Oil Bottle: http://www.instructables.com/id/Turning-a-Wine-Bottle-into-an-Oil-Bottle/

[28] Lifehacker: http://lifehacker.com/5254828/turn-an-old-wine-bottle-into-a-fancy-pouring-bottle

[29] How to Create a Photo Frame from a Recycled Circuit Board: http://www.curbly.com/Chrisjob/posts/6554-curbly-video-podcast-how-to-create-a-photo-frame-from-a-recycled-circuit-board

[30] How To Sew A Throw Pillow Cover In 10 Easy Steps: http://cottagemagpie.com/projects/accessories/pillows/how-to-sew-pillow-cover/

[31] Crochet Hook Case: http://www.sarahanns.com/crochetworks/case.html

[32] Teeny Envelope Printable Template: http://cottage-industrialist.com/blog/2009/1/16/teeny-envelope-printable-template.html

[33] Diagonal Mock Cable Mug Cozy: http://homespunliving.blogspot.com/2008/09/knitted-mug-cozy-pattern.html

[34] Crafters Medley: 15 Neat-O Projects To Make (September): http://tipnut.com/crafters-medley-september/

[35] Crafters Medley: 25 Neat-O Projects To Make (March): http://tipnut.com/crafters-medley-march/

[36] Crafters Medley: 21 Neat-O Projects To Make (August): http://tipnut.com/crafters-medley-august/

Gardener’s Hands 101: Protection & Cleaning Tips

Posted By TipNut On May 18, 2009 @ 7:51 am In Beauty & Health, Garden & Plants | 1 Comment

Planting Marigolds Wearing Gardening Gloves
If you enjoy gardening and puttering around in the yard, you know how quickly dirt seems to accumulate under the fingernails and in every crack and crevice in the skin. Wearing gloves when gardening does help but dirt still seems to find its way in.

Sometimes all it takes is an easy washup to get rid of the grime, but more often than not it takes a bit of work to get your hands and fingernails dirt free.

Here are tips for protecting hands when gardening (and why you want to), removing garden stains and a few skin moisturizing tips (after all that washing and scrubbing, your hands will need it).
Gardener’s Hands 101

The first line of defense is protecting the hands by wearing gloves. Many prefer gardening without gloves, if that’s you–you may want to reconsider. Not only do you want to make sure your tetanus shots are up-to-date, you don’t know what kind of parasites are living in the soil that you’re up to your elbows in (this is one reason why some gardeners get so miserable about neighborhood cats [1] lurking around their gardens). Garden gloves will help protect your hands from dirt–but also your health.

Planting An Orchid Wearing Surgical Latex Gloves

* Tip: If you find garden gloves too clumsy to work with, you can try using latex or surgical gloves, they fit the hand nicely and are less bulky around the fingers. Sprinkle a little talcum powder or cornstarch on your hands before putting them on to help with sweaty hands and glove removal. The gloves can be used over and over again until they rip or tear.
* If you’re happy wearing standard garden gloves, consider slipping hands into a pair of surgical gloves before putting on your regular gloves (now you have two layers), this does an excellent job of keeping out dirt.

If you’re happiest digging around with your bare hands, make sure to wash hands well as soon as you’re done (including underneath your fingernails) and avoid touching your mouth, nose and eyes until hands are clean. And of course–don’t pick up any food items to eat until hands have been washed. If you’re pregnant, it’s safest to wear gloves.

Don’t forget to wash your garden gloves regularly.

Lather Up

Before putting on gloves, try lathering them up with lotions, lards and moisturizers to make washup easier (the idea is that the dirt will be trapped by the heavy oils and will wash off with the moisturizer).

Some ideas:

* Crisco (or other soft lard)
* Vaseline
* Skin lotions & moisturizers

If you find your hands are too greasy to wash off neatly, rub hands with a bit of cornmeal or oatmeal to help strip hands of grease.

* Tip: A popular old-timers tip is to run your fingernails through a bar of soap to provide a barrier to dirt underneath the nails. Another favorite is to dip fingertips into Vaseline so the Vaseline will provide the barrier. Do this before putting on gloves.

Hand Cleaner Scrubs & Stain Removers:

Make an easy, all-natural scrub with two tablespoons of olive or vegetable oil and three tablespoons of sugar. Rub gently into skin for a couple minutes then rinse off.

* Stain removal paste: mix oatmeal and milk, rub into hands for a few minutes then wash off.
* Other exfoliators found in the pantry can be used, try baking soda, salt, sugar or cornmeal mixed with a bit of water, rub into hands to remove dirt.
* Heavy duty stain remover: Dissolve a denture tablet in warm water then soak hands.
* Berry & fruit stains: Soak hands in household vinegar or cider vinegar. You can also try drizzling fresh lemon juice over stains.
* Heavy duty stain remover: Effective for grass stains, dip hands into hydrogen peroxide then wash clean after a couple minutes.

Scrubbing Tools:

* Nail brush
* Toothbrush
* Luffa Sponge [2]

Drizzle liquid soap over bristles before scrubbing underneath fingernails. They can also be used to lightly scrub hands but be careful not to break or scrape skin.

* Tip: Make a garden scrub bag by filling an empty mesh bag (from veggies) or a leg of panty hose with leftover soap pieces. Tie shut and hang by the garden tap so you can lather up and exfoliate with the bag while you’re outside.

Moisturizers: Skin After Care

Our hands can get quite dry from gardening since we’re washing them so often. Here are some ideas for moisturizing them with items from the pantry:

* Olive oil (also see this Floral Infused Olive Oil [3])
* Rosemary Hand Scrub [4] (also an exfoliator)
* Baby oil
* Also see Homemade Chapped Balm Recipe [5]

If your cuticles are taking a hit, try massaging a bit of warm olive oil into them.
Gardener’s Hand Care: Assorted Recipes

Washing Hands
Gardener’s Homemade Pumice Cleaner:

4 oz mason’s sand
1 oz pumice powder
glycerin

* Mix ingredients together with enough glycerin to moisten. Store in a glass jar (sealed tight while being stored). Use 1 tablespoon to rub into hands and remove stains.
* For a fresh citrus smell, try adding a bit of fresh orange or lemon juice.

Gardener’s Powder Cleaner & Exfoliator:

* Mix equal parts: Baking Soda, Dry Milk Powder, Lavender Buds
* Keep in an airtight container and shake before use. Pour a bit on wet hands and rub into skin for a few minutes, should lift garden and dirt stains.

Gardener’s Hand Cleaner Soak:

Warm water
2 TBS milk
2 TBS olive oil

* Fill a bowl with warm water then add the milk and olive oil. After washing hands to remove surface dirt, soak hands in the warm soak for about 20 minutes. Stains should lift.

Also See These Tips:

* Grime Busters For Outside: 8 Quick Tips [6]
* Floral Infused Olive Oil: Rich Beauty Aid [3]
* Wallpaper Cleaning & Repair Tips [7]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/gardeners-hands/

URLs in this post:

[1] neighborhood cats: http://tipnut.com/did-you-know-cats-pregnant-women-toxoplasmosis/

[2] Luffa Sponge: http://tipnut.com/how-to-make-grow-a-loofah-sponge/

[3] Floral Infused Olive Oil: http://tipnut.com/floral-olive-oil/

[4] Rosemary Hand Scrub: http://tipnut.com/herbal-hand-scrub/

[5] Homemade Chapped Balm Recipe: http://tipnut.com/dry-chapped-hands-remedies/

[6] Grime Busters For Outside: 8 Quick Tips: http://tipnut.com/outdoor-grime-busters/

[7] Wallpaper Cleaning & Repair Tips: http://tipnut.com/wallpaper-cleaning-repair-tips/

Click here to print.

Canning Jar Labels: Free Printables

Posted By TipNut On August 2, 2008 @ 7:05 am In Paper Crafts, Popular Tips | 7 Comments

* Canning Lids Download [1]: A set of 12 cute printables for canning jar lids, pdf download available.
* Vintage Design Labels [2]: Nice printables on pdf that you can edit to add the contents or your name, whatever you like. Gorgeous!
* Alenkas Printables - Labels Templates [3]: Both circular jar toppers and rectangular labels available, type your info right on the graphics and then print.
* Canning Labels & Gift Tags [4]: Another set of labels from HP.com, pdf download (not editable like above–handwrite the info instead).
* Free Country Labels & Canning Jar Labels [5]: A small assortment of country style graphics for preserves and canning jars. Each file is available separately (graphic image download).
* Free Printable Labels [6]: Country style labels, a few quite suitable for canning. There is a full printable sheet per design set.
* Rainbow Row Graphics Canning Labels [7]: These are more for gift giving, some cute stuff to print.
* Detailed Canning Jar Labels [8]: Detailed labels for Name of Product; Date Canned; Type of Pack; Method of Processing; Time of Processing; Pounds of Pressure; Altitude; Name. Also featured in the list for 21 Free Kitchen, Household & Crafty Printables [9].

Don’t miss Free Gifts In A Jar Recipes + More [10] and this cool kitchen hack: Tip: Use Mason Jars With Your Blender [11].
Also See These Tips:

* 21 Free Kitchen, Household & Crafty Printables [9]
* Free Gifts In A Jar Recipes + More (Updated) [10]
* Saturday Fun: Freebie Printables (List 1) [12]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/canning-jar-labels/

URLs in this post:

[1] Canning Lids Download: http://asonomagarden.wordpress.com/2008/07/21/canning-lids-download/

[2] Vintage Design Labels: http://h10025.www1.hp.com/ewfrf/wc/acProject?project=vintagehandcraftedproductlabels&extcat=labelscovers&lc=en&cc=us&dlc=en

[3] Alenkas Printables - Labels Templates: http://alenkasprintables.com/free_labels.shtml

[4] Canning Labels & Gift Tags: http://h10025.www1.hp.com/ewfrf/wc/acProject?lc=en&cc=us&dlc=en&extcat=labelscovers&project=canninglabelsandgifttags

[5] Free Country Labels & Canning Jar Labels: http://www.countryclipart.com/countrylabels.htm

[6] Free Printable Labels: http://www.graphicgarden.com/files17/eng/print/labels1e.php

[7] Rainbow Row Graphics Canning Labels: http://rainbowrowgraphics.com/printables/canning%20labels/index.html

[8] Detailed Canning Jar Labels: http://www.ext.nodak.edu/4h/publications/event_forms/canningLabels.pdf

[9] 21 Free Kitchen, Household & Crafty Printables: http://tipnut.com/free-kitchen-household-crafty-printables/

[10] Free Gifts In A Jar Recipes + More: http://tipnut.com/free-gifts-in-a-jar-recipes/

[11] Tip: Use Mason Jars With Your Blender: http://tipnut.com/use-mason-jars-with-your-blender-tip/

[12] Saturday Fun: Freebie Printables (List 1): http://tipnut.com/freebie-printables-2/

9 Home Remedies For Dandruff

Posted By TipNut On May 29, 2008 @ 6:36 am In Beauty & Health | No Comments

Here is my collection of home remedies for dandruff, be careful to not get any of the solutions in your eyes since I’m sure it would sting a bit (just like shampoo and other hair care products).

If your scalp has a cut or broken skin, wait till that is fully healed so you won’t experience any stinging.

Note: Be aware that it’s possible a treatment may strip dyed hair color or affect light colored hair such as blonde or gray, I have no way to test this to know for sure. You could test a hair patch underneath at the back if you want to make sure there will be no problems.
9 Home Remedies For Dandruff

1. White Household Vinegar: Before applying shampoo, give your wet hair a vinegar rinse. Let the vinegar sit on your scalp for a minute or two before washing away then proceed to shampoo as normal. Do this every time you wash your hair. You could also try this in reverse: After washing your hair as usual, do a vinegar rinse.
2. Listerine (Original): Mix two parts of water to 1 part of Listerine and pour into a spray or squirt bottle. Working with a wet head, spray the mixture all over your scalp really well so every inch of scalp is covered. Allow to sit for 30 minutes then wash off. Do this every other day for one week then repeat as necessary.
3. Apple Cider Vinegar: Mix 50/50 Apple Cider Vinegar with water and pour into a spray or squirt bottle. Thoroughly wet your hair with water, pat down excess water, then spray the apple cider vinegar mix all over your scalp. Allow to sit on your head for about 40 minutes, wash out, shampoo as normal.
4. Tea Tree Oil: Pour 1 TBS Tea Tree Oil with 1 cup of warm water in a spray or squirt bottle, shake until well mixed. After washing your hair (shampoo, conditioner), spray a generous amount of the tea tree oil & water mixture all over your scalp, massage your scalp and let sit for a couple minutes. Pat the excess water out but don’t wash your hair again or rinse out. You can make a big batch of this at once if you like (so you always have some handy when you shower), but use distilled water if you do this.
5. Rosemary Tea: Brew a pot of tea and steep for 24 hours with 3 or 4 sprigs of fresh Rosemary. Strain and pour into a squirt bottle and use as a hair rinse. *Dark hair only
6. Peppermint Tea: Same as the Rosemary Tea method but use a handful of fresh peppermint leaves instead of the Rosemary sprigs. *Dark hair only
7. Peppermint Cider Vinegar: Boil 1 cup of water then add to 1 cup of apple cider vinegar and a handful of fresh peppermint leaves. Steep for 2 hours, strain and pour into a squirt bottle. Apply to freshly washed hair, massage scalp, do not rinse out.
8. Aspirin: Finely crush 3 tablets of Aspirin then dissolve in a spray bottle of hot water, allow to cool. Apply to scalp (all over) then shampoo as normal. Shake the spray bottle before each use.
9. Lavender Vinegar [1]: Use as a hair rinse, also adds shine. Dilute first and use 1 part vinegar to 8 part water ratio. Click the link to find recipes and info.

Tip: If you have bad dandruff and discover a successful treatment for your situation, make sure to keep all hair tools clean [2] to help prevent a recurrence. Regularly soak combs and hair picks in a jar of Listerine or household vinegar and spray hair brushes with same.

For a detailed explanation of what dandruff is and why it happens, check out Wikipedia: Dandruff [3].
Also See These Tips:

* Homemade Herbal Conditioning Hair Rinse [4]
* Free Yourself From Shampoo [5]
* 12 Simple Beauty Hacks From The Kitchen [6]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/home-remedies-for-dandruff/

URLs in this post:

[1] Lavender Vinegar: http://tipnut.com/lavender-vinegar-recipes/

[2] keep all hair tools clean: http://tipnut.com/household-cleaning-quick-tips/

[3] Wikipedia: Dandruff: http://en.wikipedia.org/wiki/Dandruff

[4] Homemade Herbal Conditioning Hair Rinse: http://tipnut.com/homemade-herbal-conditioning-hair-rinse/

[5] Free Yourself From Shampoo: http://tipnut.com/free-yourself-from-shampoo/

[6] 12 Simple Beauty Hacks From The Kitchen: http://tipnut.com/simple-beauty-hacks/

23 Home Remedies From The Spice Rack

Posted By TipNut On May 11, 2009 @ 6:02 am In Beauty & Health | 1 Comment

Assorted Herbs & Spices

1. Allspice: Relieves muscle aches and pains. First grind Allspice into a powder then add water to make a paste. Spread on a strip of clean muslin and apply to sore area.
2. Anise: Helps congestion from allergies, colds or flu, and settle upset stomach with gas. Make a tea by steeping 1 teaspoon of anise seeds in 1 cup of boiling water. Strain before drinking. Also chew a couple anise seeds as needed for bad breath.
3. Basil: For relief of cough, make a tea of dried basil (1 teaspoon) per 1 cup boiling water. Steep then strain, add a spoonful of honey then drink.
4. Bay Leaves: Helps with dandruff. Make a rinse by crushing a handful of bay leaves to one liter water (first brought to boiling then removed from heat). Cover and steep for 20 minutes. Strain and cool. Apply to hair and leave for 45 minutes to 60 minutes. Rinse clean.
5. Black Ground Pepper: Stops bleeding, sprinkle a generous amount on a cut and voila! painfree (see Stop Bleeding With Ground Black Pepper [1]).
6. Caraway Seeds: Chew on a few seeds to help with flatulence. You can also make a tea by steeping 1 tsp seeds per cup of boiling water. Strain before drinking.
7. Cardamom: Digestive aid, brew a tea with 1 teaspoon cardamom and 1 cup boiling water. Steep. Drink tea with meals.
8. Cayenne Pepper: Sprinkle a pinch of Cayenne Pepper on meals to clear sinuses. Also a natural appetite suppressant and increases metabolism. Sprinkle cayenne pepper on a toothbrush or add to a glass of water to gargle/rinse mouth–helps prevent gum disease and speeds up healing gingivitis (also see Gingivitis Home Treatments & Tips [2]). For toothaches, make a paste with cayenne pepper and water, apply to sore area.
9. Celery Seed: Relief from fluid retention: Make a diuretic tea by roughly crushing 1 1/2 teaspoons celery seed and steep in 1 cup boiling water (20 minutes). If you’re menstruating late, this infusion can be used to bring on menstruation. Also helps with high blood pressure and anxiety.
10. Cinnamon: Mix 1/2 tsp of cinnamon to coffee or tea to help raise good cholesterol levels. Arthritis pain: try 1/2 tsp cinnamon mixed with 1 tsp honey. To help with heavy menstruating, add a bit of cinnamon to tea, coffee or sprinkle on foods.
11. Cloves: Chew one clove for bad breath. For toothache pain, rest a clove against the sore area until pain goes away. You can also chew on a 3 or 4 cloves to relieve nausea. To relieve a sore throat, slowly chew on a few cloves.
12. Coriander: Boil one teaspoon of coriander seeds in 1 cup of water, drink. Helps with high cholesterol.
13. Cumin: Boil 1 cup of water with a teaspoon of cumin seeds, simmer for a few seconds. Strain and cool. Drink for cold relief.
14. Dill Seed: Try swallowing a teaspoon of dill seed to stop hiccups. Also see this tip for hiccup relief: How To Stop Hiccups [3]. Mask bad breath by eating a bit of dill seed.
15. Fennel Seeds: Chew a couple fennel seeds for bad breath. For stomach cramp relief, you can brew a tea by steeping 1 teaspoon seeds per cup of boiling water. Strain before drinking. Crush seeds slightly when making tea and is good for flatulence.
16. Garlic Powder: Mosquito Repellent: Make a garlic powder and water paste. Apply to pulse points, behind knees, on shoes and ankles and a dab or two on your cheeks or somewhere on your face and neck–-keep out of eyes. See How to Prevent Mosquito Bites [4] for more ideas.
17. Ginger: Brew a tea with 1/2 teaspoon ginger per cup of boiling water. Strain before drinking. Helps with nausea (also see 12 Home Remedies for Nausea [5]). If you have fresh ginger on hand, chewing a bit is more effective than ginger tea. For headache relief, make a paste of ground ginger and water, apply to temple area, also see this headache soother: Home Remedy: Headache Soother Sachets [6]. Mix 1/2 teaspoon of ground ginger with 1 teaspoon of honey for cough relief. Drink tea to fight motion sickness (or chew on a fresh piece).
18. Mustard Powder: To relieve congestion, mix 1 tablespoon of mustard powder with 1 liter of hot water then soak feet.
19. Mint (peppermint or spearmint): Brew a tea with 1 1/2 teaspoons dried mint per cup of boiling water. Strain before drinking. Helps with stomach aches and cramps.
20. Sage: Control hot flashes (caused by menopause) by drinking sage tea three times a day. Boil 1/2 teaspoon sage per 1 cup boiling water. Steep (10 minutes), strain and drink.
21. Salt: Canker sore remedy: Apply salt directly to the sore or rinse your mouth a couple times a day with a strong salt water solution–stings. See Home Remedies For Canker Sores [7] for more remedies. For mosquito bite relief, make a salt and water paste then apply to bite area (see Over 40 Mosquito Bite Itch Relief Tips [8]).
22. Thyme: Sooth a cough with thyme tea. Brew 1 tablespoon dried thyme in 1 cup boiling water. Strain then drink (for sore throats, gargle with this tea). Helps relieve gas and stomach cramps. Brew a tea with 1 tsp dried thyme per 1 cup boiling water. Strain before drinking.
23. Turmeric: Fever relief: Mix 1/2 teaspoon turmeric powder with 1 cup of warmed milk, add a teaspoon of honey.

Note: These are simply home remedies I’ve collected, they’re not professional medical advice. Be aware that some spices and herbs may conflict with prescribed medicines–always check with a doctor before treating yourself with any home remedy method.
Also See These Tips:

* Home Remedies For Canker Sores [7]
* 9 Home Remedies For Dandruff [9]
* Help For Puffy Eyes: Home Remedies [10]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/home-remedies-spice/

URLs in this post:

[1] Stop Bleeding With Ground Black Pepper: http://tipnut.com/stop-bleeding-ground-black-pepper/

[2] Gingivitis Home Treatments & Tips: http://tipnut.com/gingivitis-home-treatments-tips/

[3] How To Stop Hiccups: http://tipnut.com/how-to-stop-hiccups/

[4] How to Prevent Mosquito Bites: http://tipnut.com/how-to-prevent-mosquito-bites/

[5] 12 Home Remedies for Nausea: http://tipnut.com/12-home-remedies-for-nausea/

[6] Home Remedy: Headache Soother Sachets: http://tipnut.com/home-remedy-headache-soother-sachets/

[7] Home Remedies For Canker Sores: http://tipnut.com/canker-sores/

[8] Over 40 Mosquito Bite Itch Relief Tips: http://tipnut.com/over-40-mosquito-bite-itch-relief-tips/

[9] 9 Home Remedies For Dandruff: http://tipnut.com/home-remedies-for-dandruff/

[10] Help For Puffy Eyes: Home Remedies: http://tipnut.com/puffy-eyes-home-remedies/

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/

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/

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:

Cook the noodles in boiling water for 3 - 5 minutes until just done.
Drain and rinse in cold water. Toss them in a bowl with 1 tbsp of sesame
oil, cover and refrigerate if cooking in advance.

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:

Stir the sesame paste well in a bowl. Slowly add the rest of the
ingredients whilst stirring (or use a blender)

To serve:

Place the noodles in a bowl, add the chicke and vegetables. Stir the
sauce and pour it on. Toss well. Top with a few vegetables for garnish.

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

(well, sort of, but not really)

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:

I find this method is quick and avoids overheating and overworking the
dough so it’s always light and crisp...so long as you don’t overprocess
it!!
Place the caster sugar, the chilled butter and the egg yolk into the
food processor and process for a few seconds until combined. Add the
sifted flour, salt and baking powder (if using) and process for a few
seconds until it forms a ball. Remove and knead briefly until smooth
then roll out and proceed as above.

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/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

1/2 teasp salt 1/4 cup soy sauce
1/8 teasp pepper 1 lb lean meat, thinly sliced
1/2 teasp ground ginger
2 tablesp brown sugar

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

1 teasp salt 1 tablesp soy sauce
1/4 teasp pepper 1/4 cup red wine vinegar
1/2 teasp onion powder 1/4 cup pineapple juice
1 clove garlic, crushed 1 lb lean meat, thinly sliced
3 tablesp brown sugar

Ditto.

Western Barbeque Jerky

1 teasp salt 3 tablesp brown sugar
1/4 teasp pepper 1/3 cup red wine vinegar
1/8 teasp cayenne 1/3 cup catsup, ketchup or whatever you have
1 teasp onion powder 1 lb lean meat, thinly sliced
1/2 teasp garlic powder
1 teasp dry mustard

Ditto.

Hot and Tangy Jerky

1 teasp salt 2 cloves garlic, crushed
1/4 teasp cracked pepper 2 tablesp A-1 Steak Sauce
1/4 teasp cayenne 3 tablesp Worcestershire Sauce
1 teasp onion powder 1 lb lean meat, thinly sliced
1/2 teasp paprika

Ditto.

Hawaiian Jerky

1 teasp salt 1 clove garlic, crushed
1 teasp ground ginger 1/4 cup pineapple juice
1 tablesp brown sugar 1/4 cup soy sauce
1/4 teasp pepper 1 lb lean meat, thinly sliced
1/8 teasp cayenne pepper

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.