Marinated Mushrooms #2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh mushrooms
1/4 c Soy sauce
1/2 c Red wine vinegar
6 tb Sherry
4 tb Sugar
1 c Finely minced onions

Mix all ingredients but the mushrooms in a saucepan and bring to a boil.
Pour over mushrooms that have been cleaned and halved or quartered
depending on size. Marinate and chill fo 24 hours before serving. Small
button mushrooms can be used whole.

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Title: MUJADDARA
Categories: Vegan
Yield: 1 servings

3/4 c Brown rice (dry) – OR –
3/4 c Bulghur (dry)
1 c Lentils
1 lg Onion
1 ts Cumin
x Salt pepper

~ start 3/4 cup brown rice cooking; alternatively reserve that much
uncooked bulghur – start 1 cup lentils cooking – dice and brown 1
large onion in some huge amount of olive oil (I used less than the 6
Tbs called for, which cuts down on the taste) – after 30 minutes of
the lentils cooking, toss in the rice (drained) or bulghur, the
onion, 1 tsp cumin [I’ve used twice as much and added some coriander
as well], and some pepper and salt. simmer another 15 minutes – brown
(caramellize) another diced onion – add the onion to the top of the
lentil/grain mixture; let sit 10 minutes

The dish has a good consistency. I’ve made this twice in the past
week from George Lasalle’s “Orphanides: My Middle Eastern Cooking”;
off the top of my head:

From: dbl@ics.com (David B. Lewis). rfvc Digest V94 Issue #178 Aug.
26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

MMMMM

Title: ARTICHOKE SAUCES #2
Categories: Sauces
Yield: 1 servings

1/2 c Non-fat yogurt
1 tb Prepared horseradish
1 pn Powdered mustard

Mix yogurt with horseradish and mustard. Use other
seasoning to taste. Mix well, refrigerate while
artichoke is steaming.

SOURCE: National Cooking Echo 04/16/90
Contributed to the echo by: Blanche Nonken Ellen
Cleary

—–

2 cups fresh or frozen cranberries
2 cups apple juice
1 cup fress or frozen unsweetened raspberries, thawed
1/2 to 1 cup sugar
1 tbsp lemon juice
1/4 tsp ground cinnamon
2 cups half-and-half cream, divided
1 tbsp cornstarch
Whipped cream, additional raspberries mint (optional)

Makes 4 servings.

In a 3-qt. saucepan, bring cranberries and apple juice to a boil.
Reduce heat and simmer, uncovered, for 10 minutes. Press through a
sieve; return to the pan. Also press the raspberries through the
sieve; discard skins and seeds. Add to cranberry mixture; brin to a
boil. Add sugar, lemon juice and cinnamon; remove from the heat.
Cool 4 minutes. s Stir 1 cup into 1-1/2 cups cream. Return all to
pan; bring to a gentle boil. Mix cornstarch with remain cream; stir
into soup. Cook and stir for 2 minutes. Serve hot or chilled.
Garnish with whipped cream, raspberries and mint if desired.

Source: , Oct./Nov. 1996

TOSSED NOODLES (SZECHUAN)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–YIELD: 4 SERVINGS—–
1/2 lb Pork tenderloin — – chopped
++++++++++++++++++++++++-MAR
-++-
1 ea Tb -water
++++++++++++++++++++++SEASON
-SAUCE++++++++++++++++++++++
1 ea Tb Sesame oil
1/4 c Soy sauce
1 c Vegetable oil
4 cl Garlic — crushed
2 c Fresh bean sprouts
1 t Salt
1 lb Fresh noodles — or
2 c Cooked carrots — shredded
Combine marinade
-bowl — mix
-20 minutes —
-sauce in small bowl — mix
-into 1/2 inch cubes
-INADE++++++++++++++++++++++
1 t Dry sherry
2 ts Cornstarch
-ING
1/4 c Red bean paste
2 ea Tb Sugar
1 t Dry sherry
1 lg Onion — diced
2 qt -water
-Cold water
1 t Vegetable oil
1/2 lb Dry noodles
2 c Cucumber — shredded peeled
-ingredients in a small
Well — add pork, let stand
Ingredients for seasoning
Till smooth.

Heat oil in a wok over medium heat 1 minute;
stir-fry marinated pork 2 minutes until very lightly
browned; remove with slotted spoon, draining well over
wok; set aside. Remove oil from wok except 6 tbsp;
heat over medium heat 30 seconds; stir-fry onion until
tender; add seasoning sauce, bring to a boil; add pork
and garlic; stir-fry to mix well; remove and place in
a large bowl. Bring 3 quarts of water to a rapid boil
in a heavy 5 quart pot; place the bean sprouts in a
strainer; submerge in the boiling water for 5 seconds,
then plunge into iced water; remove and drain well.
Add 1 tsp salt and 1 tsp oil to boiling water; add
noodles; cook until tender; drain; divide noodles into
6 portions and place in 6 small bowls; spoon pork and
sauce on top. Garnish with carrots, cucumber and
blanched bean sprouts. Toss lightly before serving.
Yield: 6 bowls. Source: C. OZBURN ++++-

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STEAK AND BEAN SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Beef
Restaurants

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–MICKEY’S GOURMET
CKBK——————-
1 lb Bottom round steak, cut 1/2″
-cubes
2 tb Veg oil
1 c Onion, coarsely chpd
1/4 c Celery, coarsely chpd
1/4 c Carrot, coarsely chpd
1/4 ts Garlic, minced
3 qt Beef stock OR broth
1 c Kidney beans
1 c Pinto beans
1 d Tabasco
Salt and pepper
1/4 c Tomato paste

Yachtman’s Steakhouse, Disney’s Yacht Club Resort Soak
beans in cold water overnight. Rinse; drain twice
until quite dry. Heat oil in soup pot; brown meat. Add
onion, celery, carrots, and garlic; suate untilt
ende.r Add stock and beans; simmer 45 mins or until
beans are tender. Add Tabasco, salt and pepper. Stir
in tomato paste; simmer 5 mins.

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Maple Baked Beans~

Recipe By : Sophie Grigson, Style,The Sunday Times, September 29, 1996
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 Grams Dried Cannellini Beans — Soaked Overnight
1 Ham Knuckle — Soaked Overnight
2 Sprigs Thyme
1 Large Sprig Rosemary
1 Bay Leaf
1 Large Onion — Chopped
4 Cloves Garlic — Sliced
4 Strips Lemon Zest
150 Milliliters Maple Syrup
1 Tablespoon Tabasco Or Other Chilli Sauce — Or More ???
1 Tablespoon Dijon Mustard
1 Tablespoon Dijon Mustard
Salt And Pepper
Topping:
3 To 4 Eating Apples, Cored — Cut Into Eighths
30 Grams Butter — Softened
50 Milliliters Rum — Optional

Soak the beans overnight in plenty of water, then drain. Put into a pan and
cover with fresh water. Boil hard for 10 minutes. Reduce heat and simmer until
tender – about 45 to 60 minutes.Drain, reserving cooking water.

Put half the beans, together with half the onion and garlic, into a large, oven
proof casserole. Add herbs, tied together with a piece of string. Bury two of
the strips of lemon zest in the beans. Lay the ham knuckle on top, then cover
with remaining beans, onions, garlic and lemon zest. Mix syrup, Tabasco and
mustard and pour over. Season lightly with salt and pepper, then pour over just
enough of the reserved cooking water to cover. Cover the casserole tightly and
bake at 150F, 300 C,
gas mark 2 for 3 hours. Arrange the apple pieces decoratively over the beans.
You may not need them all. If there is rather too much liquid left in the dish,
scoop a little more out so that the apples can perch more comfortably. Dot with
butter and return to the oven for an hour. If using rum, pour it over the top
just before serving.

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NOTES : Based on a recipe from the Ontario Maple Syrup Producers Association
booklet of maple syrup dishes, this is an unusual take on slow-cooked beans,
sweetened with syrup, salted with the juices of the ham and spiced up with
Tabasco sauce. The apple slices bring together all the elements, so do not be
tempted to leave them out. The rum, however, is not essential.

OAT BRAN WONDER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dak Oat
Nuts Bran
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Water — plus 2 T
1 Egg Whites,Raw
1 1/2 tb Honey
1 tb Applesauce
1/2 ts Salt
1 tb Wheat Germ,Crude
2 tb Gluten
7/8 c Whole-Wheat Flour
1 1/8 c Oat Bran
3/4 c Bread Flour
1/2 c Oatmeal,Dry
1/2 pk Yeast

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Title: Chilli Plum Beef
Categories: Main dish, Meats, Chinese
Yield: 4

750 g Beef eye fillet (in one piece)
150 ml Bottle plum sauce
1 T Dark soya sauce
1 Clove garlic
1 ts Grated fresh ginger
1/2 ts Chopped fresh red chilli
2 ts Sugar
2 ts Dry sherry
2 ts Cornflour
2 T Oil
1/2 c Water
2 ts Cornflour, extra
1 Beef stock cube

Trim beef, slice thinly. Combine beef, sauces, garlic, ginger, chilli,
sugar, sherry and cornflour in large bowl, mix well, cover, marinate 30
minutes or refrigerate overnight. Heat a little of the oil in a wok, add
beef, about a quarter at a time, stir-fry few minutes, or until browned.
Remove from wok as it is cooked; repeat with remaining oil and beef.
Return beef to wok with remaning marinade, blended water and extra
cornflour and crumbled stock cube, stir until mixture boils and thickens.

Compiled by Imran C.

—–

MARAK PEROT KAR (COLD FRESH FRUIT SOUP)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Cantaloupe
1 qt Strawberries, fresh
1/2 lb Grapes, green
4 md Apples, cored quartered
3/4 c Lemon juice, fresh
1/2 c Sugar
6 c Water
1 1/2 c Orange juice, fresh

Cut the cantaloupe in half. Remove the seeds and stringy fibers,
scoop out the pulp with a large spoon and chop it coarsely/ Wash the
strawberries and grapes under cold running water, picking out and
discarding any fruits that are badly bruised. Remove and discard the
stems.
Combine the cantaloupe, strawberries, grapes, apples, 1/2 cup of the
lemon juice, the sugar and water in a 4 to 6 quart enameled or
stainless steel saucepan. Bring to a boil over high heat, reduce the
heat to low and simmer uncovered for 15 minutes.
Puree the soup through a food mill, or pour the entire contents of
the pan into a large fine sieve set over a deep bowl and force the
ingredients through with the back of a spoon, pressing down hard on
the fruits before discarding any remaining pulp.
Stir the remaining 1/4 cup of lemon juice and the orange juice into
the soup and refrigerate for at least 2 hours, or until thoroughly
chilled.

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