Archive for April, 2013

Aromatic Beef (cold)

Recipe

1 Apr

Title: AROMATIC BEEF (COLD)
Categories: Loo, Chinese, Beef
Yield: 8 servings

2 lb Beef bottom round,
-fat trimmed
Oil
4 oz Soy sauce
6 oz Dry sherry
4 Garlic cloves
2 Ginger slices
3 Scallions, in 1″ lengths
1 Cinnamon stick
1 Star anise star
4 Basil sprigs
1 tb Sugar
Water to cover
2 tb Gelatin
4 oz Cold water
Sesame oil

Wash meat and pat dry. Brown quickly on all sides in a
little oil. Combine next 9 ingredients in a large
kettle. Bring to a boil. Add meat and water to cover.
Lower heat and let simmer at lowest heat for 2 hrs.
Off heat, let steep for 1 hr. Remove beef, chill, and
slice thin.

Strain and defat liquid. Soften gelatin in water; add
to liquid in a fresh pot. Bring to a boil and reduce
to 2 – 2 1/2 c. Let cool. Arrange beef in a serving
bowl or dish or mold that has been oiled with a dash
of sesame oil. Pour cooled liquid over. Chill in
fridge.

To serve: unmold on a bed of greens.

From: Michael Loo

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Filed under: Dessert Breads, Dessert Dinner Pie, Dessert Dinner Pizza, Dessert: Cakes, Desserts, Eggs, Milk

Bunch O Bread

Recipe

1 Apr

Title: BUNCH O’ BREAD
Categories: Breads
Yield: 1 servings

3 c Whole wheat pastry flour
1 tb Dry yeast
1/4 ts Ground cardamom
1/4 ts Ground nutmeg
3/4 c Apple juice
1/4 c Maple syrup
3 tb Butter
2 tb Orange liqueur
1 Egg white
1/4 c Poppy seeds
2 tb Honey
1/4 c Butter, melted

Combine 1/2 of flour with yeast, cardamom and nutmeg. Heat juice, maple
syrup, and butter to body temperature; check it with a finger to make sure
it is not above 100 degrees; add to yeast mixture. Stir in liqueur. Beat
at low speed until mixed and then at high speed while adding as much of
remaining flour as possible. Turn onto floured work surface and knead in
all remaining flour. Knead at least 10 minutes. Place dough in oiled
bowl; turn so top is oiled also. Let rise 1 hour. Punch down and let rest
10 minutes.

Remove 1/4 of dough; set aside. Shape remaining dough into 1″ balls.
Arrange on oiled cookie sheet in shape of a bunch of grapes. Brush with
egg white and sprinkle on poppy seeds. With remaining dough form grape vine
and leaves; attach to grapes at the top. Brush leaves and stem with egg
white. Let rise in warm place 1/2 hour. Melt butter and honey together;
slash grape leaves and brush slashes with this. Bake at 350 degrees 20-30
minutes or until bread makes thunking sound when tapped with knuckle.

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Filed under: Stews

Stay Abed Stew

Recipe

1 Apr

STAY ABED STEW

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Stews
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Cubed steak meat (or a roast
-if the price is right)
1 c Carrots, sliced
Salt pepper
1 cn Tomato soup (small)
1/2 cn Soup can water
1 lg Raw potato, peeled, sliced
1 Bay leaf (be sure to remove
-after cooking)

Put all ingredients in a casserole with a tight fitting lid.
Bake at 275 for 5 hours. Add any leftover chicken, celery, etc. to this.

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Filed under: Cookies

Cheddar-Olive Tart

Recipe

1 Apr

CHEDDAR-OLIVE TART

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Eggs
1 1/2 c Cream
4 oz Cheddar cheese, grated
1/2 c Sliced black olives
Salt and pepper to taste
Prepared tart shell (s)

You can either bake this in 1 large tart shell or 4 smaller ones. PREHEAT
OVEN TO 375F. Beat eggs lightly and mix in all other ingredients. Pour into
prepared shell (s). Bake 30 minutes for a large shell, 20 minutes for
smaller ones.

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Filed under: Low Cal, Soups

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House Of Munch

Archive for April, 2013

Aromatic Beef (cold)

Bunch O Bread

Stay Abed Stew

Cheddar-Olive Tart

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