Archive for August, 2013

Hot And Sour Soup (Opt. Ovo)

Recipe

2 Aug

Title: HOT AND SOUR SOUP (OPT. OVO)
Categories: Digest, Nov., Ovo [opt]
Yield: 1 servings

3/4 c Sweet and sour sauce (I use
The “Joy of Cooking”)
2 c Water
1 T Vinegar
1 T Brown sugar
1 Egg (optional)
1 t Hot sauce (I use a
Combination of tobasco and
Worchestersire
Sauce and season to taste
Which for me normally
Requires more than 1
Teaspoon)
2 T Barbecue sauce as the
Original recipe called for
Sliced barbecue pork
1 Cake tofu cut in 1/2″ cubes
x Watercrest and bamboo shoots
Sliced (rarely have them on
And)
1 Tomato sliced and diced
1/4 c Mushrooms sliced
1/4 c Red and green pepper sliced
2 Spring onions chopped
1 1/2 t Corn starch (approx)

In a sauce pan add sweet and sour sauce, water and egg and beat. Apply
heat and add all other ingredients. As soup nears a boil add sufficient
corn starch mixture to thicken. Continue to apply heat until soup thicken.
Do not over cook as it is best when the vegetables are still crispy.

If the perspiration is not dripping from your brow can it really be called
hot and sour soup?

Posted to rec.food.veg.cooking by harrisa@gov.on.ca (Alan Harrison) Thu, 3
Nov 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

—–

Filed under: Vegetarian

Frozen Cinnamon Nut Yogurt

Recipe

2 Aug

Title: Frozen Cinnamon Nut Yogurt
Categories: Ice cream, Desserts
Yield: 1 servings

4 c Vanilla yogurt
1 c Sugar
1/2 ts Cinnamon
Salt
1 c Whipping cream
1 ts Vanilla
1 c Walnut pieces

Thoroughly combine yogurt, sugar, cinnamon and salt in mixing bowl.
Stir in whipping cream and vanilla. Add nuts. Cover and refrigerate
30 minutes. Freeze according to manufacturer’s directions.

MMMMM

Filed under: Misc Recipes

Mandarin Hot And Sour Soup

Recipe

1 Aug

MANDARIN HOT AND SOUR SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Soup stock, 6-8 cups
1/4 lb Pork, lean
1/2 ea Square bean curd (optional)
1/4 c Shredded bamboo shoot
3 ea Dried black mushrooms 2-3*
2 tb Sliced can button mushrooms
4 ea Dried wood ears (optional)*
2 ea Stalks green onion, chopped
1 ea Slice cooked ham, shredded**
4 tb Vinegar
1 t Chili oil (optional)
1/4 ea Hite pepper
3/4 ts Salt
1/2 ts Sesame oil
1/2 ts Sugar
1 tb Soy sauce
2 ea Eggs lightly beaten
3 tb Cornstarch in 3 t water

* Soaked and shredded. ** Optional Bring soup stock
to a boil, add shredded pork, black mushrooms and wood
ears. Cook 2-3 minutes. Add remainder of ingredients
and seasonings (except cornstarch, eggs, and green
onion) reduce heat and simmer for 2 minutes. Thicken
with cornstarch and turn off heat. Slowly pour in
beaten eggs in a thin stream while stirring. Serve
immediately. Garnish with green onion.
If soup is to be prepared ahead of time, do not add
cornstarch and eggs until serving time. Otherwise the
egg will be overcooked and spoil the appearance. Soup
should be quite hot and sour. Adjust the hotness with
varying amount of white pepper and the sourness with
different amounts of vinegar.

– – – – – – – – – – – – – – – – – –

Filed under: Chicken, Fish, Pork, Sauces

Tortilla Soup

Recipe

1 Aug

Title: TORTILLA SOUP
Categories: Soups, Mexican, Usenet
Yield: 4 servings

12 Corn tortillas
2 c Tomato sauce
-(2 standard cans)
1/4 c Onion, chopped
Pork rinds, crushed
Mozzarella cheese,
-chopped
Avocado, chopped
Oil for frying

Cut the tortillas into strips (about 1 inch wide). Fry the
tortillas in the oil until golden brown and crispy. Dry them in a
paper towel and add a little salt.

To make the soup: In a medium kettle saute the onions in a bit of
oil until they become translucent. Mix about 2 cups of water with the
tomato sauce and bring to a boil. Set aside. Add salt and pepper to
taste.

To serve: pour the soup into 4 soup bowls. Put some tortilla
strips in each bowl. Bring them to the table along with the cheese,
pork rinds and avocado. Each person adds the rest to his/her soup to
their taste. You can add some tabasco sauce to the soup to make it hot
or use any cheese that will melt when added to the soup.^?

NOTES:

* A soup with crispy tortillas — This is my recipe for a soup that
is very popular in Mexico. If you have ever wondered what to do with
some leftover tortillas that are in your refrigerator, then read
this recipe. If you haven’t wondered, then do it with fresh tortillas.

* Pork rinds are a typical Mexican snack that is sold in many
supermarkets in bulk or in the snack area.

: Difficulty: easy
: Time: 10 minutes
: Precision: no need to measure.

: I. Arieh Cimet
: Northwestern University, Evanston, Illinois, USA
: {ihnp4,chinet}!nucsrl!cimeti

MMMMM

Filed under: Chinese, Thai

Mighty Mexican Pizza

Recipe

1 Aug

Mighty Mexican Pizza

Recipe By : Fast and Healthy Magazine, Jan.’94/Bobb1744
Serving Size : 3 Preparation Time :0:00
Categories : Cheese Ground Beef
Pizza Sept23
Tomatoes Using Frozen Bread Dough
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 teaspoons cornmeal
1 loaf frozen white bread dough — thawed
1/4 pound exta lean ground beef — (or ground turkey)
2 tablespoons chopped onion
1/2 cup taco sauce
1/2 cup shredded Low Fat Cheddar cheese
3/4 cup shredded leaf lettuce
3/4 cup chopped seeded tomatoes
3 tablespoons nonfat sour cream — optional
2 tablespoons sliced green onions

Heat oven to 450 F. Spray cookie sheets with Pam. Sprinle evenly with 1-2 tsps
of the cornmeal. Divide dough into thirds. Press or roll each into a 7″
circle. Sprinkle evenly with rest of cornmeal. Press lightly into crusts.
Place on coated cookie sheets. Prick crusts generously with fork. Bake at 450
F. for 8 minutes. (If crusts puff during baking, flatted slightly with spoon.)
Meanwhile, in medium skillet brown ground beef and onion. Drain well. Add taco
sauce and mix well. Spread evenly over partially baked crusts. Sprinkle with
cheese. Bake at 450 F. for an additional 7-9 minutes or until cheese is melted
and crusts are golden brown. Top with lettuce and tomatoes. Place 1 Tbsp of
sour cream in center of each pizza. Sprinkle with green onions.

– – – – – – – – – – – – – – – – – –

NOTES : Per pizza: 550 calories, 14 g. fat, 41 mg. chol. with beef.
To get even less fat, rinse cooked meat before using, and use Fat free cheese.

Filed under: Pickell, Sauces, Top Secret

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Archive for August, 2013

Hot And Sour Soup (Opt. Ovo)

Frozen Cinnamon Nut Yogurt

Mandarin Hot And Sour Soup

Tortilla Soup

Mighty Mexican Pizza

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