Recipe: 18 Assorted Recipes

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TALK TKL Kitchen Chat Room - 11-28-97
Other Recipes

Soft Sugar Cookies
Persimmon Info
Persimmon Cookies
Snow Muffins
Celeriac Puree with Carrots
Potato, Celery Root and Stilton Gratin
Chicken with Hot Pepper
Diced Chicken with Almonds
Thai Chicken with Fresh Basil
Cardamom Chicken
Oriental Turkey Stir-Fry
Malaysian Chicken Curry
Turkey Or Veal In A Spicy Sauce
Grilled Whole Salmon Fillet
Pineapple Chicken Stir Fry
Simple Salmon
Turkey and Broccoli Stir-Fry
Fresh Cranberry Sauce and VariationsBetsy at TKL (7:51:14 pm) :
I haven't tried this recipe - I'd suggest chilling before rolling if the
dough seems too soft.

From: rlinehan@magnus.acs.ohio-state.edu (Ruth A Linehan)
Newsgroups: rec.food.recipes

SOFT SUGAR COOKIES

2/3 cup crisco
3/4 cup sugar
1/2 teaspoon vanilla
1 egg
4 teaspoons milk
1 1/2 cup flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt

cream shortening, sugar and vanilla, beat until light and fluffy, stir in
milk, add dry ingredients, bake 375 deg for 10-12 minutes, greased cookie
sheet

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Betsy at TKL (8:07:52 pm) :
Fruit: Persimmons can be classified into two general categories: those that
bear astringent fruit until they are soft ripe and those that
bear nonastringent fruits. Within each of these categories, there are
cultivars whose fruits are influenced by pollination (pollination
variant) and cultivars whose fruits are unaffected by pollination
(pollination constant). Actually, it is the seeds, not pollination per se,
that influences the fruit. An astringent cultivar must be jelly soft before
it is fit to eat, and such cultivars are best adapted to cooler
regions where persimmons can be grown. The flesh color of
pollination-constant astringent cultivars is not influenced by pollination.
Pollination-variant astringent cultivars have dark flesh around the seeds
when pollinated. A nonastringent persimmon can be eaten when
it is crisp as an apple. These cultivars need hot summers, and the fruit
might retain some astringency when grown in cooler regions.
Pollination-constant nonastringent (PCNA) persimmons are always edible when
still firm; pollination-variant nonastringent (PVNA)
fruit are edible when firm only if they have been pollinated.
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SueA, CA (8:10:55 pm) : Persimmon Cookies

1 teaspoon soda
1 cup sieved persimmon pulp
1/2 cup butter or margarine
1 cup sugar
1 egg
2 cups flour
1 teaspoon baking powder
l/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 cup raisins and/or nuts

STIR soda into persimmon pulp and set aside. Cream butter and sugar
together. Beat in egg, then persimmon mixture. Sift flour with baking
powder, salt, cinnamon, cloves, and nutmeg. Add to creamed mixture along
with raisins or nuts. Mix thoroughly. Drop by teaspoons onto greased baking
sheets and bake at 350 degrees 8 to 10 minutes.

Makes 4 dozen.

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Betsy at TKL (8:31:21 pm) :

Title: Snow Muffins
Categories: Muffins, Book, 100 yrs old
Yield: 12 muffins

2 c Sifted cake and pastry flour
3 ts Baking powder
3 ts Butter
1/2 ts Grated lemon or orange rind
1/2 c White or brown sugar
3/4 ts Salt
3/4 c Milk
1/2 c Clean white snow *
1/2 c Raisins

Mix dry ingredients in a bowl. Make a depression in the centre and pour in
the milk, butter and grated rind. Stir slightly. Add snow and raisins. Stir
only until dry ingredients disappear. Spoon into 12 buttered muffin cups
filling 2/3 full. Bake at 400 F for 15 to 18 minutes. Serve hot with butter
or preserves. *Clean frost scraped from a freezer may be used instead of
snow.*
Source: The Heritage Collection of Home Tested Recipes
: By Chatelaine
: pub 1968
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Peggy, WA (8:43:09 pm) :
Celeriac Puree with Carrots
Categories: Vegetables, Side dish, Dkuhnen msn
Yield: 4 Servings

1 1/2 lb Celeriac
Salt and pepper to taste
1/2 lb Carrots, peeled and coarsely Grated
2 T Butter
3 T Low-fat yogurt
Freshly chopped parsley

Peel the celeriac carefully, then chop roughly and cook in boiling salted
water until tender, about 20 minutes. Meanwhile, cook the carrots in boiling
water until done, about 4 minutes. Drain the celeriac and mash with a potato
masher, or in a food processor. Season well with the salt and pepper and mix
in the yogurt and butter. Drain carrots well and mix into the celeriac
mixture. Mix a couple of tablespoons of chopped fresh parsley into the
mixture. Serve with a sprinkling of freshly chopped parsley. Preparation
time: About 15 minutes. Cooking time: About 25 minutes. Source: Adapted by
Deborah Kuhnen from "50 Ways with Vegetables" by Rosemary Wadey.
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Peggy, WA (8:47:59 pm) : Potato, Celery Root and Stilton Gratin

Karen Haigh
An excellent scalloped potatoes recipe.
Originally from: Bon App tit, May 1993, The Surprise of Britain

2 pounds russet potatoes, unpeeled, thinly sliced
1 pound celery root (celeriac), peeled, halved, thinly sliced. Celery works
in a pinch
2 cups low-salt chicken broth
1 cup whipping cream
3 large shallots (green onions), thinly sliced
1/2 teaspoon celery seeds
2 cups crumbled Stilton Cheese

Preheat oven to 400oF. Combine first 6 ingredients in a heavy large skillet.
Bring to simmer. Reduce heat to medium-low, cover and cook 10 minutes,
turning vegetables occasionally.

Using slotted spoon, transfer half of vegetables to 9x13 baking dish. Season
with salt and pepper.
Sprinkle 3/4 cup cheese over. Top with remaining vegetables. Pour cooking
liquid over. Season with salt and pepper. Sprinkle 3/4 cup cheese over.
Cover with foil; bake 45 minutes. Uncover; sprinkle with remaining 1/2 cup
cheese. Bake until liquid is almost absorbed, about 55 minutes.

Cool 20 minutes before serving.

From the Dinner Co-op
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SueA, CA (8:57:47 pm) : Chicken with Hot Pepper
Serves: 8
Ingredients: 3 tablespoons soy sauce
1 tablespoon cornstarch
2 large chicken breasts
1 tablespoon cooking sherry
2 teaspoons sugar
1 teaspoon white vinegar
1 can sliced water chestnuts
1/4 cup peanut oil
1 teaspoon crushed red pepper
1/2 teaspoon ground ginger
1/2 cup cocktail peanuts
1 can bean sprouts

Instructions: Blend 1 tablespoon soy sauce and cornstarch in a bowl. Mix in
chicken; set aside. Combine remaining 2 tablespoons soy sauce, sherry,
sugar, and vinegar; set aside. Heat peanut oil in a wok or large fry-pan
over high heat. Add chicken after crushed red pepper turns black. Stir-fry
chicken for about 2 minutes. Remove and set aside, and add again after
stir-frying vegetables. Add soy mixture and stir until it becomes a thick
gravy. Stir in peanuts and serve over hot cooked rice.

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Betsy at TKL (8:59:43 pm) :
From: vanessa@idirect.com (Vanessa Gruntz)
Newsgroups: rec.food.cooking
Diced Chicken with Almonds

(serves 4)

Marinade:
1/2 tbsp soya sauce
1/2 tbsp cooking wine
1/2 tsp sesame oil
1 tbsp cornstarch or arrowroot

1 lb chicken breast cut into 1/2" cubes
1 cup diced onion
1 1/2 cup diced celery
1/4 green pepper, diced
1 cup diced carrots
1 tbsp oil
1/2 tsp salt
1 tsp soya sauce
1/4 cup toasted almonds (optional)
1/4 tsp sugar
pepper to tast

Marinate chicken for at least 10 minutes. Heat oil in Teflon pan.
Add onion; stir fry over high heat. Add chicken; fry for 2 minutes
before adding carrots and celery. You may need to add 2 tbsp water
to prevent dryness. When chicken is almost done, add green pepper,
salt, pepper, soya sauce and sugar. Quickly stir fry, then remove
from heat. Sprinkle dish with almonds. Garnish with cilantro or
green onion.

To make a glaze, add water and cornstarch to stir fry just as you finish.

(Tip: cut all your vegetables the same size)
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SueA, CA (9:01:00 pm) : Thai Chicken with Fresh Basil
Sanjiv Singh:Recipe from Carol Miller-Tutzauer.

Ingredients
1/2 lb. boneless chicken breast, sliced into 1 inch strips
2 tablespoon oil
3 cloves garlic, chopped
3 kafir lime leaves, cut in thin strips
1/2 cup mushrooms
3 tablespoon oyster sauce
2 to 4 red chile peppers, seeded and chopped (optional)
15 basil leaves
2 cups chopped cabbage
Procedure
In a wok heat oil, garlic, and kafir lime leaves on high heat, until oil
bubbles. Add chicken, mushrooms, bamboo shoots, oyster sauce, and red chile
peppers. Stir fry for 5 minutes or until chicken is cooked. Mix in basil and
serve on a bed of chopped cabbage.
Makes 2-3 servings.
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SueA, CA (9:03:29 pm) : Cardamom Chicken
Sanjiv Singh:This is a rich coconut chicken preparation that blends the Thai
and Indian traditions. Look for boxed coconut cream in the freezer section
of your supermarket. It's a fascinating ingredient to experiment with:
grainy yet smooth in flavor, sweet, rich, and exotic. Frozen with shredded
cabbage and carrots with a sweet-and-sour dressing and basmati.

Ingredients
1 whole chicken breast, skinned & boned
1-2 teaspoon hot chili oil or peanut oil
2 cloves garlic, thinly sliced
6 cardamom pods
1 teaspoon ground coriander
1 -4 fresh chiles, seeded and chopped
2 tablespoon coconut cream
2 tablespoon roasted peanuts

Procedure
Rinse the chicken breast; pat dry and cut in half. In a large skillet, heat
the over medium heat. Add the garlic, cardamom pods, and coriander. Add
chicken and brown lightly on all sides. Add the chiles, seeded and finely
chopped, and stir- fry for 12-15 minutes. Stir in the coconut cream (if
stiff paste forms, cut into chunks first, then add and stir until melted).
Add up to 1/2 cup more water as needed to thin sauce to the consistency of
cream (this will depend on the form of coconut cream used). Heat through and
serve hot with the peanuts on top.
Serves 2.

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Betsy at TKL (9:04:58 pm) :
Date: Wed, 20 Jul 1994 06:50:48 PDT
From: Sharon Barbour (sharonb@TRITON.MAYFIELD.HP.COM)

* Exported from MasterCook II *

Oriental Turkey Stir-Fry

Recipe By : Louis Rich
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds turkey breast slices -- cut in 1/4" strips
1 pound bok choy -- sliced
1 can waterchestnuts, canned
3 each green onion -- sliced
1 tablespoon canola oil
1 cup chicken broth, canned
1/4 cup soy sauce
2 tablespoons dry sherry
2 tablespoons cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger

Heat oil in a skillet or wok on medium-high heat for 2 to 3 minutes.
Add tueky; stir-fry for 3 to 5 minutes until turkey turns white and
begins to brown; remove to plate. Add vegetables to skillet and stir-fry
4 to 5 minutes. Combine sauce ingredients; pour over vegetables. Add
turkey. Heat 2 to 3 minutes more, stirring constantly until thickened. - - -
- - - - - - - - - - - - - - -
Serving Ideas : Serve over rice.
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SueA, CA (9:09:20 pm) : Malaysian Chicken Curry
Gourmet June 1995

6 shallots, chopped
4 large garlic cloves, chopped
a l-inch piece fresh gingerroot, peeled and chopped
2 tablespoons water
3 whole boneless chicken breasts with skin, halved (about 2-1/2 pounds)
2 tablespoons vegetable oil
2 tablespoons curry powder
a 14-ounce can unsweetened coconut milk ( 1 2/3 cups)
1 1/2 cups chicken broth
a 3-inch fresh jalape o chili, slit in 4 places
1 cinnamon stick
1 whole clove
1 star anise
1/3 cup coarsely chopped fresh coriander

In a food processor chop fine shallots, garlic, and gingerroot. Add water
and puree to a paste.

Pat chicken dry with paper towels and season with salt. In a large heavy
casserole heat oil over moderately high heat until hot but not smoking and
brown chicken in 2 batches, transferring with tongs as browned to a large
plate. Reduce heat to moderately low. Add shallot paste and cook, stirring,
1 minute. Add curry powder and cook, stirring, 1 minute. Add chicken with
any juices accumulated on plate and remaining ingredients except coriander
and simmer, covered and turning chicken once, until cooked through, about 15
minutes.
Transfer chicken to plate with tongs and boil sauce gently, stirring
occasionally, until thickened, about 5 minutes. Discard cinnamon stick,
clove, and star anise and season sauce with salt. Add chicken and coriander
and serve over rice. Serves 6.

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Peggy, WA (9:10:16 pm) : TURKEY OR VEAL IN A SPICY SAUCE

Marinade
1 tablespoon soy sauce
1 tablespoon rice wine
2 teaspoons cornstarch
1 tablespoon corn oil

3/4 pound boneless turkey breast or lean boneless veal shoulder, diced into
l/4inch cubes
1 garlic clove, minced
1 tablespoon minced fresh ginger
1 large scallion, cut into half inch pieces
1 Cup diced green bell pepper
half Cup diced bamboo shoots

Sauce
2 tablespoons Hoisin Sauce (recipe here)
2 teaspoons Hot Chili Sauce (recipe here) or to taste
2 teaspoons sugar
1 tablespoon rice wine
3 tablespoons soy sauce
1 tablespoon oriental sesame oil
half teaspoon cornstarch
4 tablespoons corn oil

1. Combine the marinade ingredients with the meat in a mixing bowl. Mix to
coat evenly. Set aside for 30 minutes. Place the other cut up ingredients
separately on a work platter. Combine the sauce
ingredients in a small bowl and place near the stove.
2. Heat a wok over medium heat until hot. Add 2 tablespoons corn oil. When
the oil is hot, swirl it and
add the meat. Stir fry until the meat changes color, about 2 minutes.
Transfer to a mixing bowl. Wash out the wok.
3. Reheat the wok until hot and add the remaining 2 tablespoons oil. Add the
garlic, ginger and scallion, and stir fry until the flavors are released.
Add the diced pepper and bamboo shoots, and stir fry about 1 minute. Stir
and add the sauce ingredients; stir briskly.
4. Turn the heat to high and return the cooked meat to the wok. Continue
stirring to blend all the ingredients with the sauce. Remove the wok from
the heat, transfer the contents to a serving bowl and
serve hot with rice.
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Peggy, WA (9:28:16 pm) : * Exported from MasterCook Mac *

Grilled Whole Salmon Fillet

Recipe By : Plain Dealer
Serving Size : 8 Preparation Time :0:00
Categories : Fish/Seafood Main Dishes
Summer

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup teriyaki sauce
1/4 cup lemon juice
3 tablespoons brown sugar -- packed
1 1/2 tablespoons vegetable oil
1 clove garlic -- crushed
4 pounds salmon fillet -- skin on

Combine teriyaki sauce, lemon juice, brown sugar, oil and garlic and stir to
mix. Place salmon, skin side down, on 2 layers of heavy-duty foil. Remove
thin
white pin bones. Baste salmon with soy mixture andlet stand while preparing
grill (medium-low heat). Place fish on grill, with lid and vents open. Cook
about 30 minutes, basting occasionally, until fish is opaque when tested at
its thickest part and reaches 135#161#F to 140#161#F on an instant-read
thermometer. Transfer to platter. Serve hot or cold.
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Betsy at TKL (9:28:15 pm) :
40594 27-NOV 01:25 Meat/Poultry/Fish
Pineapple Chicken Stir Fry
From: JOANNEDANZER To: ALL

MMMMM----- Recipe via Meal-Master (tm) v8.00

Title: Pineapple Chicken Stir Fry
Categories: Main dish, Poultry
Yield: 4 servings

1/2 c Pineapple juice
3 ea Bouillon cubes, chicken
Flavored
1/4 c Soy sauce
1 tb Sugar
1/4 ts Ginger, ground
4 tb Cornstarch
2 ea Chicken breasts, whole,
Skinned, boned and cut into
Bite sized pieces
2 ea Garlic cloves, minced
1 tb Oil
1 ea Onion, sweet, large, sliced
1 1/2 c Musrooms, fresh, sliced
1 ea Pea pods (good handful)
(frozen can be used)
2 ea Celery stalks (remove veins
And dice on the diagonal)
1/2 ea Pepper, bell, sweet, cut in
Strips
1/2 ea Pepper, bell, sweet, red or
Yellow, cut in strips
1 ea Water chestnuts, sliced,
(one 8 oz can)
1 ea Pineapple chunks, well
Drained, (one 15 oz can)

In a small saucepan over low heat, mix together pineapple
juice and bouillion cubes until bouillion cubes are dissolved.
Add soy sauce, sugar, ginger and cornstarch. Cook and stir
until thickened and smooth in texture. Set aside and prepare stir fry.
In a wok, or large heavy skillet, cook together (6-8 minutes)
chicken breasts and garlic.
Remove the chicken from wok and pour off and discard any
accumulated juices.
Stir fry in wok the oil, onion, mushrooms, pea pods, celery,
bell peppers, and water chestnuts.
Stir fry 3-4 minutes, just enough to cook and heat through and
still retain crispiness.
Add (in this order) chicken, pineapple, chunks, and boullion
sauce.
Stir, cover and cook a couple of minutes. Stir once again and
serve with rice.
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Pat, CT (9:31:20 pm) : Simple Salmon: Steaks

One salmon steak per serving
dill
paprika

If you have one of the non-stick griddle pans (recommended), spray it with
Pam. If not, heat 2 TBS olive oil in a regular non-stick pan.

Wash salmon steaks and pat w/paper towels. When pan is hot, put salmon in
pan and sprinkle tops with dill, a bit of paprika and a little fresh ground
pepper. Reduce heat to med-hi. Turn after 5-7 minutes. Sprinkle cooked side
with more dill, etc. Serve with sides of your choice. (couscous and
brocolli, here!)
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Betsy at TKL (9:32:40 pm) :
From: Winter (woodsaim@enter.net)
To: mm-recipes@idiscover.net

MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01

Title: Turkey and Broccoli Stir-Fry
Categories: Low fat, Turkey, Chinese, Stir fry
Yield: 2 servings

8 oz Turkey breast
Boneless & skiness
1 T Low sodium soy sauce
1 T Honey
2 Cloves garlic, minced
2 t Oil
1 c Broccoli florets
1 c Sliced sweet red peppers
1/4 c Defatted chicken stock
1 1/2 c Hot cooked brown rice

Cut the turkey into strips. In a meduim bowl, stir together the soy sauce,
honey & garlic. Add the turkey and toss to coat.

In a wok or large frying pan over medium-high heat, heat the oil for 1
minute. Add the turkey and stir-fry for 3 minutes, or until opaque. Remove
with slotted spoon and keep warm.

Add the broccoli and peppers to the pan. Stir-fry for 2 minutes. Add the
stock and continue to stir-fry for 2 minutes, or until the vegetables are
crisp-tender. Return the turkey to the pan and toss briefly. Serve over the
rice.

Preparation time: 10 minutes
Cooking time: 10 minutes

Per serving: 403 calories, 8.2 g. fat(18% of calories), 4.6 g. dietary
fiber, 68 mg. cholesterol, 404 mg. sodium.
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Liana,TX (9:59:57 pm) : Fresh Cranberry Sauce
from the Dallas Morning News
Source: Priscilla Shaffer

1 cup sugar
1 cup water
1 (12 oz) pkg fresh cranberries

In a heavy saucepan over medium heat, mix sugar and water; stir to dissolve
sugar. Bring to a boil and add cranberries; return to a boil, then reduce
heat. Boil gently, stirring occasionally, for 10 minutes. Remove from heat.
Cool completely at room temperature, then refrigerate. Makes
2 1/4 cups or 18 servings.

Variations: To spice up your sauce, mix and match any one or two of the
following: fresh strips or grated orange peel from half of a fresh orange;
1/2 tsp fresh or 1/4 tsp ground ginger; 1/2 to 1 whole diced jalape o; 1
small jar jalape o jelly; 1/4 cup finely chopped pecans or walnuts; 1 Tblsp
dices candied pineapple; 1/4 cup chopped raisins; 1 Tblspn rum; or 3
Tblespns fresh chopped mint or cilantro leaves.
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Betsy at TKL (10:03:28 pm) :
If you strain the cranberry sauce after cooking it will be like the jellied
sauce in the can - I like to use a small ring mold for it
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