Recipe: (26): TALK TKL - Around the World Recipes - Part21 (of 2)

TALK TKL - 10-26-97 - Part 2 (of 2)
Globe-Hopping: Around the World
Sausage and Herbed Stuffed Pork Chops
Avgolemeno
Mustard Bourbon Marinated Pork Chops w/ Caramelized Onions
Basic Lemon Grass Curry Sauce
Cambogee Beef
Brazilian rice
Korean Home-Style Scallion Pancakes
Roast glazed loin of pork
Pineapple Mustard BBQ Baby Back Ribs
Sue Hedger's Marinated Mung Bean Sprouts (Korean)
Rice and Peas (Jamaican)
Pineapple Mustard BBQ Baby Back Ribs
Meat Patties Jamaican
Indonesian Beef
Indonesian Cabbage and eggs (serves 4 as a side vegetable)
Crunchy Cucumber Kimchi (Oisobagi)
Scallion Pancakes With Vinegar Dipping Sauce (Pajon)
Chicken & Scallions on Skewers (Taksanjok)
Jhinga Vindaloo (Prawn Vindaloo)
Bannocks (Scottish Oatcakes)
Scotch Egg
Creme Suchard (Swiss)
California Rolls
Watercress Salad (Korea)
Strawberry Punch (Korea)
Finadene Sauce (Guam)

Bill,DC (9:22:06 pm) : * Exported from MasterCook *
Sausage and Herbed Stuffed Pork Chops
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds pork chops -- with pockets
3 ounces butter
1/2 pound onion -- minced
1/2 pound celery -- minced
1/2 pound green peppers -- minced
3/4 pound pork sausage -- ground
1/2 pound fresh bread crumbs
1/3 ounce thyme -- fresh chopped
1/3 ounce rosemary -- fresh chopped
1/3 ounce parsley -- fresh chopped
salt and pepper -- to taste
In a skillet, melt the butter and saute the onions until translucent. Add
the clery and green peppers, along with the sausage, and saute until the
sausage is cooked.
Remove the mixture to a bowl and toss with the bread crumbs and herbs,
season with salt and pepper.
Trim any excess fat from the pork chops. Stuff the chops with the stuffing
and season them with a little salt and pepper.
Preheat the oven to 325 degrees.
Sear chops on the griddle to a nice goldne brown on each side and place on
sprayed sheet pans. Roast chops until an internal temp of 150 degrees has
been reached.
Remove to 2 inch hotel pans and serve.
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Vicki,La (9:23:55 pm) : Avgolemeno
1/2 cup uncooked rice or orzo
7-8 cup stock
juice of 1 lemon
2 Tbsp. water
2-3 eggs
salt and pepper to taste
Prepare a stock by boiling slowly lean lamb, meat bones, or chicken with
enough water to cover. Strain stock when meat is done. 1/2 hour before
serving, boil stock and add rice or orzo. When orzo is done, reduce heat
to simmer. In a bowl, beat eggs with 2 Tbsp. water and the lemon juice.
Spoon broth into egg mixture STIRRING CONSTANTLY to prevent curdling.
After adding about 5 Tbsp. broth to eggs, add eggs to the broth on the
stove STIRRING CONSTANTLY. Remove from heat. It should be slightly
thick. Serve immediately. I like this pretty "lemony", so I sometimes
add more lemon.
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Bill,DC (9:24:17 pm) : * Exported from MasterCook *
Mustard Bourbon Marinated Pork Chops w/ Caramelized Onions
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds pork chops
1/2 cup cider vinegar
1/4 cup molasses
1/3 cup creole mustard
1 tablespoon hot sauce
1 tablespoon worcestershire sauce
2 ounces bourbon
1/2 cup oil
1 tablespoon garlic -- minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 pound red onion -- julienned
3 tablespoons oil
1 tablespoon chopped parsley
Combine vinegar, syrup, mustard, hot sauce, worcestershire sauce, and
bourbon in a mixing bowl. Add the garlic, oregano and thyme.
Place the pork chops into a container large enough to marinate and pour the
marinade over the chops.
Allow to marinate overnight.
Preheat the grill. Remove the chops from the marinade and season lightly
with salt and pepper. Grill the chops making diamond marks. Do not fully
cook.
Remove chops to sprayed sheet pans and hold until ready to cook.
Meanwhile, heat the oil in a large skillet. When the oil is hot, add the red
onions and saute until onions caramlize. Do not burn. Reserve and keep hot.
Finish the chops in a preheated oven until chops are cooked. Do not overcook
or chops will be dry.
Remove to 2 inch hotel pans and garnish with the caramelized onions and
chopped parsley.
Serve.
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Betsy-TKL (9:25:01 pm) :
Basic Lemon Grass Curry Sauce
Recipe By : Richard Sterling
Serving Size : 1 Preparation Time :0:00
Categories : Cambodian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup lemon grass -- sliced
4 cloves garlic
1 teaspoon galangal -- dried
1 teaspoon ground turmeric
1 jalape o chile -- stemmed & seeded
3 shallots
3 1/2 cups coconut milk
3 lime leaves
1 Pinch salt or shrimp paste
Puree together the lemon grass, garlic, galangal, turmeric, Jalape os and
shallots.
Bring the coconut milk to a boil and add the pureed ingredients, lime
leaves,
and salt and boil gently, stirring constantly, for about 5 minutes. Reduce
the heat to low and simmer, stirring often, for about 30 minutes, or until
lime leaves are tender and the sauce is creamy. Remove the leaves before
serving.
To prepare one portion, pour 1/2 cup of this curry sauce into a shallow
vessel or a wok. Add 1/2 cup of meat or vegetables, bring to a medium boil
and cook to desired degree.
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NOTES : Yield: 1 quart. Heat Scale: Mild
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Betsy-TKL (9:25:41 pm) :
Cambogee Beef
Recipe By : Richard Sterling
Serving Size : 8 Preparation Time :0:00
Categories : Cambodian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beef
Marinade:
2 red jalape os -- stems removed
14 up lemongrass -- sliced thin
6 lime leaves or the peel of 1 lime
4 loves garlic
1 easpoon galangal
12 up oyster sauce
2 ablespoons sugar
1 inch salt
12 up water
Cut beef into thin slices and thread onto skewers.
Mash or blend the Jalape o,lemon grass, lime leaves, garlic and galangal
together. Combine the mixture with the remaining marinade ingredients.
Place in a saucepan, and bring to a boil for 1 minute. Remove from the heat
and let cool. Taste for sweetness; it should be present but not dominant.
Marinate the beef in the refrigerator for at least one hour.
Grill the skewers over hot coals, keeping the beef at least four inches
from the heat lest the sugar burn, until desired doneness.
Serving suggestion: Before cooking, stick a chunk of fresh pineapple on the
end of each skewer. Serve with Green Mango Salad and steamed rice.
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NOTES : Use a mortar and pestle to combine the ingredients or if you lack
one, use a blender. Heat scale: Medium
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Vicki,La (9:27:45 pm) : Brazilian rice
2 cups long grain rice
3 tablespoons oil
1 onion, peeled and sliced
1 tomato, peeled and chopped
1 1/2 teaspoons salt
Heat the oil in a medium sized skillet. Add the rice and onion and cook,
stirring over very low heat until the rice makes a swishing sound -- about
20 minutes. Stir in the toator and salt. Add two cups boiling wter.
Bring the rice to a boil, lower heat, cover and cook for 25 minutes.
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Betsy-TKL (9:28:07 pm) :
From: Mike Henley mike.henley@yob.com
Newsgroups: rec.food.recipes
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Korean Home-Style Scallion Pancakes
Categories: Breads, Beef, Vegetables, Oriental
Yield: 2 pancakes
1 c Flour 4 Scallions, root ends trimmed
1 ts Salt -cut into 2" lengths
1 1/2 c Cold water, or enough to 2 oz Sweet red or green peppers,
-make moderately thin batter -in 2" juliened strips
3 oz Ground beef Corn oil for frying
MMMMM-----------------------DIPPING SAUCE----------------------------
2 tb Soy sauce 1/2 ts Dried hot red chili flakes
1/4 ts Korean sesame oil 1 ts Thinly sliced green onion
1/2 ts Toasted sesame seeds
In a large mixing bowl, combine flour, salt, water and beef. Add
scallions and peppers; mix thoroughly but gently.
Heat an 8-inch skillet over medium-high heat. Pour in a little oil
and reduce heat to medium. Add half the batter mixture. which should
make a pancake about 1/4-inch thick. Fry for 3 to 4 minutes, then
flip pancake and fry another 3 to 4 minutes. Remove pancake and keep
warm.
Heat a little more oil in the skillet and add remaining batter. Fry
on both sides and remove from skillet. Slip pancakes onto a cutting
board and cut each into 3-inch pieces.
Quickly reassemble pieces in their original pancake shapes or
present uncut pancakes which are then divided at the table. Serve
warm with traditional Dipping Sauce.
DIPPING SAUCE:
Combine ingredients in a small bowl and serve at the table with
pancakes. Makes about 3 tablespoons.
Recipe can be easily doubled.
From: `The Korean Kitchen' by Copeland Marks and Manjo Kim (Chronicle
Books, $11.95 paperback)
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Vicki,La (9:28:20 pm) : Roast glazed loin of pork
1 4 1/2 to 5 lb loin of pork (10 chops)
2 teaspoons salt
freshly ground pepper
1 cup orange juice
1/2 cup light brown sugar
1 tablespoon ginger
1/4 teaspoon cloves
Preheat oven to 325F. Place pork, fat side up, in a roasting pan.
Insert thermometer, do not let it touch bone. Rub in the s&p.
Roast for 35 minutes to the pound, or until it reaches 170F. In a
small saucepan, mix the oj, sugar, ginger & cloves. Simmer for 30
minutes. Brush this glaze at least twice over the pork while it
is roasting.
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Bill,DC (9:30:44 pm) : * Exported from MasterCook *
Pineapple Mustard BBQ Baby Back Ribs
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds baby back ribs
3/8 teaspoon salt
1/4 teaspoon white pepper
as needed chicken stock
3/4 cup pineapple juice concentrate
1 1/2 teaspoons soy sauce
1 1/2 teaspoons dijon mustard
1 teaspoon tabasco sauce
Preheat oven to 375 degrees. Lay racks of ribs out onto sheet pans in single
layers and sprinkle lightly with salt and pepper. Bake for about 1 hour and
20 minutes or until the ribs are tender. Cool ribs to room temperature.
Degrease pans with chicken stock to remove add flavor for the sauce.
Pour into a pot and bring to a boil. Reduce to about 3 cups for every 48
portions. Transfer to a bowl. Mix in the pineapple juice concentrate, soy
sauce, dijon mustard and tabasco.
(The recipe can be produced 1 day ahead up to this point.)
Prepare the barbecue. Cut ribs into 2's and 3's. Grill until crisp and
brown, brushing frequently with the glaze.
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NOTES : Glaze can be thickened with cornstarch and water if necessary.
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Betsy-TKL (9:32:44 pm) :
From: Mike Henley mike.henley@yob.com
Newsgroups: rec.food.recipes
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Sue Hedger's Marinated Mung Bean Sprouts (Korean)
Categories: Side dish, Beans, Oriental
Yield: 10 servings
2 lb Mung bean sprouts
2 c Boiling salted water
2 lg Green onions, tops only,
-finely chopped
1 ts Salt
1 ts Crushed garlic
2 tb Toasted sesame seeds
MSG (optional)
2 tb Sesame seed oil
Pinch or cut the root end from mung bean sprouts; wash sprouts well.
Drop sprouts into boiling water, cover, turn off heat and let sit for
2 or 3 minutes (sprouts should remain crunchy). Drain, but do not
rinse.
In a medium-size bowl, combine sprouts with green onion tops, salt,
garlic, sesame seeds, flavor enhancer and sesame oil; mix well to
blend. Makes 10 side-dish servings.
Recipe by Sue Hedger of Houston. (Yes, she is of Korean heritage.)
From: `The Houston Chronicle Food Section' - 19 Jan 1994.
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Betsy-TKL (9:35:30 pm) :
Date: Thu, 25 Aug 1994 13:31:15 EDT
From: Janet Roberts FoodLady@AOL.COM
The cookbook I used (bought in Jamaica) is called Traditional Jamaican
Cookery, by Norma Benghiat. It was a British-published book, and I'm sure
it's out of print now.
Rice and Peas
1 cup red kidney beans
1 small can unsweetened coconut milk (look for it in Asian/Thai grocery
stores or your supermarket's ethnic foods section; don't get the Coco Loco
sweetened stuff that goes into drinks)
6 cups water
1/2 pound salt pork (optional; I skip it)
1 sprig fresh thyme or 1 teaspoon dried
3 slices any hot pepper
1 clove garlic, crushed
1 stalk scallion or green onion, minced
2 1/4 cups rice (not brown rice; use regular white, basmati or Texmati for
flavor)
Black pepper
Salt to taste.
Soak beans overnight. Rinse and place in a large pan with a tight lid. Add
coconut milk, water and salt pork if using. Bring to a boil, reduce heat and
let simmer until beans are tender, about 1-1/2 hours. Add thyme, hot pepper,
garlic, scallion and black pepper, and salt if needed. (If you use salt
pork,
you can probably skip the added salt.) Simmer together for a few minutes,
then add the rice. Add enough extra water to bring the liquid to about an
inch over the rice, if necessary. Cover pan; bring to the boil again then
reduce heat. Cook for about half an hour or until rice absorbs all the
liquid
and stirring separates the grains. Serves 6.
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Bill,DC (9:36:04 pm) : * Exported from MasterCook *
Pineapple Mustard BBQ Baby Back Ribs
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds baby back ribs
3/8 teaspoon salt
1/4 teaspoon white pepper
as needed chicken stock
3/4 cup pineapple juice concentrate
1 1/2 teaspoons soy sauce
1 1/2 teaspoons dijon mustard
1 teaspoon tabasco sauce
Preheat oven to 375 degrees. Lay racks of ribs out onto sheet pans in single
layers and sprinkle lightly with salt and pepper. Bake for about 1 hour and
20 minutes or until the ribs are tender. Cool ribs to room temperature.
Degrease pans with chicken stock to remove add flavor for the sauce.
Pour into a pot and bring to a boil. Reduce to about 3 cups. Transfer to a
bowl. Mix in the pineapple juice concentrate, soy sauce, dijon mustard and
tabasco.
(The recipe can be produced 1 day ahead up to this point.)
Prepare the barbecue. Cut ribs into 2's and 3's. Grill until crisp and
brown, brushing frequently with the glaze.
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NOTES : Glaze can be thickened with cornstarch and water if necessary.
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Betsy-TKL (9:38:15 pm) :
Date: Thu, 25 Aug 1994 13:31:15 EDT
From: Janet Roberts FoodLady@AOL.COM
The cookbook I used (bought in Jamaica) is called Traditional Jamaican
Cookery, by Norma Benghiat. It was a British-published book, and I'm sure
it's out of print now.
Meat Patties
Pastry:
4 cups flour
1 tablespoon curry powder or turmeric
1 teaspoon salt
1 cup shortening or margarine
Cold water
Filling:
2 onions, minced
3 scallions or green onions, minced
2 hot peppers (habaneros or Scotch bonnets if available), minced
2 pounds tender beef, minced (easier to do if you lightly freeze the meat
first, or you can use ground chuck or sirloin, which has less fat than
ground
beef)
1/3 cup oil
1 pound breadcrumbs
1 teaspoon dried thyme leaves, crushed
2 tablespoons curry powder
Salt
Black pepper
1 cup water
For the pastry: Sift flour, curry or turmeric and salt. Cut in the
shortening, adding enough cold water slowly to hold the dough together. Wrap
in plastic or waxed paper and refrigerate 12 hours or overnight. Remove
dough
just before you plan to use it. Pull off a chunk and roll into a circle on a
floured board or cloth. Use a pastry cutter, biscuit cutter or wide-mouth
jar
to cut into a 4-inch circle. Sprinkle some flour on each and stack
separating
with wax paper. Cover with a damp towel.
For the filling: Run the onions, scallions and peppers through a food mill
or
food processor to mince finely and blend together. Add to minced beef and
mix
well. Heat oil in a large frying pan. Add meat mixture and stir for about 10
minutes. Add breadcrumbs, thyme and curry powder, and salt and pepper to
taste. Mix well, then add water. Cover and simmer for 30 minutes. Mixture
should be moist but not runny. Cool.
To make patties: Heat oven to 400 degrees. Place enough filling on each
pastry circle to cover half, leave a small edge. Fold the other half over
and seal edges by crimping with a fork. Bake on ungreased cookie or jelly
roll sheets about 30-35 minutes or until golden brown. Makes about 24.
I don't know if you've ever been to Jamaica, but I've been to Negril twice.
Women walk up and down the beach all day, selling these patties, plus fresh
orange juice, orange and banana bread, Red Stripe and the island's own
versions of Coke and Pepsi. Also, the Montego Bay airport has a stand near
the outside waiting area, so you can grab a couple of patties and take them
on the plane when you leave.
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Betsy-TKL (9:40:54 pm) :
From: Piers Thompson
Subject: Recipe: Indonesian Beef
I've cooked this four or five times now and it always comes out really well
so I
thought I might as well share it. I can't remember its proper name.
Indonesian Spicy Beef (serves 4)
1 medium onion
3 cloves garlic
1 inch piece of root ginger
3 to 4 fresh red chillis (hot ones)
2 T vegetable oil
1 lb stewing beef
1 t brown sugar
2 T soy sauce
Juice of one lemon
1/2 pint of boiling water
Chop the onion, garlic and chillis finely. Peel and grate the ginger. Put in
a
liquidizer with the oil and blend until you have a smooth paste. Heat a
saucepan and add the paste. Fry over a medium heat for five minutes.
Meanwhile
cut the beef across the grain into strips about a quarter of an inch thick.
Add
to the paste and stir until beef is browned. Mix together the soy sauce,
sugar,
lemon juice and water abd add to the meat. Lower heat, cover and simmer for
half an hour. Uncover, check that the meat is cooked, add salt if necessary
and
reduce the sauce to the consistancy you like.
Serve with noodles tossed in a little sesame oil and cabbage and eggs
(below).
Indonesian Cabbage and eggs (serves 4 as a side vegetable)
1 medium onion
Half a green cabbage (I use a Savoy cabbage)
Two eggs
Vegetable oil
Chilli powder
Black pepper
Finely chop the onion. Heat a little oil in a frying pan or wok and fry the
onion until soft. Finely shred the cabbage, add to the pan with a large
pinch
of chilli powder and some black pepper and stir fry for a few minutes.
Reduce
the heat, cover and cook for 10 minutes. Just befor serving, beat the eggs
and
pour onto the cabbage. Stir until the egg is just set.
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Liana, (10:00:55 pm) : KOREA
Crunchy Cucumber Kimchi
(Oisobagi)
from Eating Well, May/June 1993
3 cucumbers (about 8 in. long),
ends trimmed
1 1/2 Tbsp. salt
3 Tbsp. coarsely ground Korean
red chili powder or
cayenne
1 small daikon radish, washed
and trimmed
4 scallions, trimmed & finely
chopped
4 cloves garlic, finely chopped
2 Tbsp. finely chopped peeled
gingerroot
1 Tbsp. sugar
Cut each cucumber into thirds
crosswise. Stand each segment
on end and cut a cross down
each one, almost to the base (do
not separate). Gently open the
cucumbers and sprinkle with salt.
Set in a bowl and cover. In a
small bowl, combine chili powder
or cayene with 1/4 cup water to
make a paste. Set both the
cucumbers and chili past aside at
room temperature for about 2 hrs.
Meanwhile, cut the radish into thin
matchsticks about 1 in. long. (You
should have about 2 cups.) Place
in a small bowl and combine with
scallions, garlic, ginger, and sugar.
When the cucumbers are sufficiently
salted, wipe away excess salt and
pour off any liquid that has accumu-
lated in the bowl. Return the
cucumbers to the bowl and add
boiling water to cover. Drain
immediately, refresh under cold,
running water and wipe dry.
Stir the reserved chili paste into
the daikon mixture. In a deep
glass container with a lid, set the
cucumbers on end. Stuff the
daikon mixture into the slits in the
cucumber. Cover and let stand
in a cool, dark place for a day,
turning occasionally to distribute
the liquid. (Store in the refrigerator
for up to 4 days.) To serve, cut into
small chunks and place in a pickle
dish with some of the liquid.
Makes about 5
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Liana, (10:02:13 pm) : KOREA
Scallion Pancakes With
Vinegar Dipping Sauce
(Pajon)
from Eating Well; May/June 1993
VINEGAR DIPPING SAUCE
3 Tbsp. reduced-sodium soy sauce
2 Tbsp. finely chopped fresh cilantro
1 scallion, trimmed & finely chopped
1 1/2 tsp. rice or cider vinegar
1 tsp. sugar
1 tsp. ground toasted sesame seeds
SCALLION PANCAKES
3 large eggs
4 large egg whites
1 1/2 cups allpurpose white flour
2 Tbsp. plus 1 tsp. vegegable oil
1/4 tsp. salt
1/4 lb. small cooked shrimp
10 scallions, trimmed and quartered
lengthwise and cut into
3-inch lengths
1 small zucchini, trimmed & sliced
into fine julienne 3 in. long
1 large carrot, peeled & sliced into
fine julienne 3 in. long
1/4 cup chopped fresh chives
To make dipping sauce: In a small
bowl, combine soy sauce, cilantro,
scallions, vinegar, sugar, & sesame
seeds.
To make pancake batter: In a
medium-sized bowl, beat 1 egg &
two egg whites together with a fork.
Whisk in flour, 1 Tbsp. oil, salt and
1 cup 2ater; the batter should be
smooth and medium thick. Let rest
for 15 to 20 minutes.
To cook pancakes: In a small bowl,
lightly beat the reemaining 2 eggs
plus 2 egg whites. Heat 1 tsp. oil in
a large nonstick griddle or skillet
over medium-low heat. Add about
1/2 cup batter to make a pancake
about 6 to 8 inches in diameter. Lay
1/4 of the shrimp, scallions, zucchini,
carrots, and chives on top of the
batter. While the pancake is
cooking, spoon 1/4 of the beaten
eggs over the pancake to fill in the
spaces between the vegetables.
After 3 to 5 min., when the egg
mixture begins to set and the
pancake bottom is well browned,
turn the pancake over. Cook
until browned, 3 to 4 more min.,
pressing hard with a wide spatula
to ensure that the batter cooks
through. Slide onto a plate &
repeat with remaining oil, batter,
& vegetables. (The pancakes can
be made up to 4 hrs ahead: cover,
refrigerate and serve cold.)
Cut each pancake into wedges
and serve with the vinegar dipping
sauce on the side. Use chopsticks
or fingers to dip pancakes into the
sauce.
Makes 12.
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Liana, (10:03:11 pm) : KOREA
Chicken & Scallions on Skewers
(Taksanjok)
from Eating Well, May/June 1993
1 1/2 lbs. boneless, skinless chicken
breast, trimmed of fat
16 scallions, trimmed
1/4 cup reduced-sodium soy sauce
3 cloves, garlic, finely chopped
1 1/2 Tbsp. finely chopped peeled
gingerroot
1 Tbsp. ground toasted sesame seeds
1 Tbsp. honey
1 1/2 tsp sesame oil
freshly ground black pepper
Soak 24 six-inch wooden skewers in water
for at least 30 minuted (this prevents them
from burning during cooking). Cut
chicken into even strips, about 8 from
each breast half. Cut scallions into
2-in. lengths. Thread the chicken and
scallions alternately onto the skewers,
2 chicken pieces and 2 scallion pieces
to each.
Lay the threaded skewers in 9X13 inch
baking dish. In a small bowl, combine
the remaining ingredients. Pour half of
the marinade over chicken, turning
skewers to coat evenly. (Reserve the
remaining marinade.) Cover and mari-
nate in the refrigerator for at least
6 hours and up to 24 hours, turning
once or twice.
Prepare a medium-hot charcoal fire.
Grill the chicken until cooked through,
2 to 4 minutes per side; brush with the
reserved marinade.
Serves 12, 6 as a
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Linda/Tennessee (10:04:16 pm) : * Exported from MasterCook Mac *
Jhinga Vindaloo (Prawn Vindaloo)
Recipe By : Imran Chaudhary - Queensland, Australia imranc@onthenet.com
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Indian
Chaudhary
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 ts Cummin seeds
25 g Fresh ginger, finely grated
2 Cloves garlic, finely
Chopped
6 Curry leaves
100 g Tomatoes, peeled and chopped
2 ts Chilli powder
1/2 ts Turmeric
450 g 1lb shelled prawns
3 T White vinegar
1 t Cornflour
Salt to taste
1/2 ts Sugar
1. Crush the cummin seeds with the ginger, garlic and mustard seeds.
2. Heat the oil in a pan, add the onion and curry leaves and fry until
the onion is golden.
3. Add the tomato, chilli powder, turmeric and 1-2 Tbl water and cook,
mashing the tomatoe under the back of a wooden spoon to make a thick
paste.
4. Add the crushed spices and continue to fry for 5 minutes, then add the
prawns and 4 Tbl water and simmer for 10 minutes.
5. Pour on the vinegar. The sauce may be thickened, if necessary, by
adding the cornflour mixed with 1 tsp water. Add salt to taste and sugar,
if liked.
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Liana, (10:04:48 pm) : Bannocks (Scottish Oatcakes)
1/2 cup shortening or butter
1 cup any variety of oats
1 cup flour
1/2 tsp. baking soda
1/4 tsp salt
2 to 4 Tblspn. cold water
Preheat oven to 375. Cut shortening into
oats, clour, baking soda, and salt until
mixture resembles fine crumbs. Add water,
t tablespoon at a time until the mixture
forms stiff dough.
Roll out on lightly floured surface until
1/8 in. thick. Cut into 2 1/2 in. rounds or
squares. (Size can be adjusted) Place on
ungreased cookie sheet. Bake until the
bannocks start to turn brown, about
12 - 15 minutes. Cool on wire rack.
Serve with butter or margarine, meat,
fish, or cheese. Another suggestion is to
spread with jam and microwave 10-20
seconds to allow jam to melt.
You may also sprinkle with cinnamon
and sugar before baking in oven.
For Bannock Cookies - add 1/3 cup
sugar with flour.
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Liana, (10:05:36 pm) : Scotch Egg
from Favourite Scottish Recipes
compiled by Johanna Mathie
12 oz. pork sausage meat
2 teaspoons parsley, finely chopped
4 eggs
1 oz. flour, seasoned with salt and pepper
1 egg, beaten
4 oz. dried breadcrumbs
Vegetable oil for deep frying
Boil the eggs for 10 minutes. Cool and
remove the shells. Place the sausage meat in
bowl. Add the chopped parsley and mix well;
hands are best. Coat the eggs with seasoned
flour and cover completely with sausage meat;
wet hands help to mould it evenly. Dip into
the deep fat until golden brown. Drain well on
kitchen paper. Ser
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Linda/Tennessee (10:06:22 pm) : Creme Suchard (A Swiss Recipe)
1 pint Heavy Whipping Creme
Sugar to taste
1 - 2 T Booze (your favorite - everything tastes good!)
Good chocolate syrup - like Hersheys
Whip the creme, add sugar to taste, booze to taste, chocolate syrup to
taste.
Put in your fanciest dessert glasses, grate some chocolate chips or other
chocolate candy bar (I love semi-sweet or dark chocolate) over the top.
Note: Sometimes for special company, I throw a cherry on top! This can be
made early in the day and assembled whenever. Adjust the amount of the
ingredients to the number of people. Since my husband is Swiss and has no
control with this yummer, I figure the above quantities are half for him and
the rest for about 4 - 5 people.
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Linda/Tennessee (10:10:16 pm) :
* Exported from MasterCook *
California Rolls
Recipe By : The Sable and Rosenfeld Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Lu's Recipes
To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups short grained white rice
1 3/4 cups cold water
1/4 cup sugar
1 1/2 tsp. salt
1 tbsp. mirin or dry sherry
FILLING
2 tsp. wasabi powder
1 Tbsp. water
1 medium avocado -- cut into 1" slices
4 whole sheets nori -- toasted seaweed
6 oz. cooked crabmeat
1/4 cucumber -- cut into 1/4" strips
soy sauce and wasabi for dipping
1. Rinse the rice. In a saucepan with a tight fitting lid, add the
rice and cold water. Let stand 15 minutes then bring to a boil, cover
and reduce heat. Cook for about 10 minutes until the water is absorbed.
2. Redice the heat to low and simmer for another 5 minutes. Remove
from heat and let the rice stand, for 5 minutes. Transfer the rice to a
large platter.
3. Mix together the vinegar, sugar, salt and mirin, and pour over rice
while mixing with a fork. Cool to room temperature.
4. In a small bowl, combine wasabi and water.
5. Lay one sheet of seaweed on work surface and with dampened hands,
spread 1 cup of rice over the seaweed leaving a 1 inch strip along the
top.
6. Using 1/4 of the wasabi mixture paint a stripe on the rice, 1 inch
above the bottom edge. Arrange 1/4 of the crab over the stripe.
Arrange 1/4 of the avocado slices next to the crab and then 1/4 of the
cucumber next to the avocado.
7. Beginning at bottom edge, carefully roll the seaweed and it;s
contents jelly roll style. Moisten the top edge to seal.
8. Continue in the same manner for the remaining three sheets of
seaweed.
9. Using a sharp knife slice into 1 inch pieces.
10. Serve with wasabi and soy sauce for dipping.
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Liana, (10:11:02 pm) : KOREA
Watercress Salad
(Minarinamul)
8 bunches watercress (about 2 lbs.)
1/2 cup reduced-sodium soy sauce
2 Tbsp. sesame oil
4 tsp. sugar
2 tsp. groung toasted sesame seeds
2 cloves garlic, finely chopped
Wash and stem watercress. Put the cress with water still clinging to its
leaves in a 4-1uart pot with a lid. Cover and cook over high heat, stirring
midway, until wilted, about 5 minutes. Drain and refresh under cold water.
Squeeze dry and roughly chop. Cmbine the soy sauce, sesame oil, sugar,
sesame seeds and garlic in a medium-sized bowl. Add the watercress and toss
well. Chill for at least 1 hour or up to 8 hours before serving.
Serves 6.
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Liana, (10:17:31 pm) : KOREA
Marinated Grilled Beef
(Bulgogi)
1 1/2 lbs. boneless sirloin steak,
trimmed of fat.
6 scallions, trimmed and thinly sliced
4 cloves garlic, finely chopped
3 Tbsp. finely chopped peeled gingerroot
3 Tbsp. reduced-sodium soy sauce
1 Tbsp. rice or cider vinegar
2 tsp ground toasted sesame seeds
1 1/2 tsp. vegetable oil
1 1/2 tsp. sugar
generous grinding of black pepper
Score steak deeply (nearly through to the other side) in a 1-in. crisscross
diamond pattern. Turn over and score the second side (do not worry if the
meat breaks up into 2 or 3 pieces). Cover with plastic wrap and pound
lightly with mallet or heavy pan to tenderize.
In shallow dish large enough to hold the steak, combine remaining
ingredients. Add the steak and turn to coat with marinade. Cover and
marinate in the refrigerator for at least 2 hours, or up to 8 hours, turning
from time to time.
Prepare a hot charcoal fire. Once the coals are white-hot, remove the meat
from the marinade and grill until medium-rare, about 4 minutes per side.
Slice into thin strips and serve at once.
Serves 6.
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Liana, (10:21:31 pm) : KOREA
Strawberry Punch
(Ttalgihwachae)
from Eating Well, May/June 1993
1/4 cup sugar
2 pts. strawberries, washed, hulled and thinly sliced
1 1-inch piece gingerroot, peeled and sliced
2 Tbsp. pine nuts
In a saucepan, boil 2 qts. water and sugar for 10 minutes. Remove from heat
and let cool completely, about 1 1/2 hours. Place strawberries and ginger
ina large bowl and pour into the sugar syrup. Cover and refrigerate for 2 to
4 hours. To serve, remove ginger slices, ladle punch into small bowls or
cups and garnish each with a few floating pine nuts.
Serves 12.
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Mysti,NM (10:42:30 pm) : Guam
Finadene Sauce
This is a good dipping sauce or just to pour over rice. You can make it as
HOT as you want. It lasts for up to 2 weeks in the cooler.
10-12 small HOT peppers
1/3 cup soy sauce
1/2 cup lemon juice (fresh)
1/2 cup chopped onions
Method:
Mash hot peppers to obtain the hot taste. Depending on the 'hotness' desired
mash a few or all.
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END OF FILE - Part 2 (of 2)
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