NUE GRA PAO: STIR-FRIED BEEF WITH MINT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Flank steak
14 Serrano chilies
– finely chopped
1/4 c Finely chopped garlic
1/2 c Finely chopped yellow onion
1/4 c Vegetable oil — PLUS:
2 tb Vegetable oil
3 tb Fish sauce
1 tb Granulated sugar
1/2 c Water (more if needed)
1/2 c Mint or basil leaves
– (loosely packed)
Green lettuce leaves

This is a rich, hearty dish with plenty of typical Thai flavors. Any kind
of beef may be used, but flank steak works particularly well because it is
easy to cut it across the grain, which helps keep the meat from falling
apart during stir-frying and produces a tender result. Be sure to serve
plenty of rice, because it helps moderate the hot chilies without
detracting from the flavor. You may reduce the number of chilies by up to
one half, but traditionally this dish should have a rich, hot chili flavor.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ

1. Slice the beef across the grain into strips 1/4 inch thick and 2 to 3
inches long. Set aside.

2. Pound or grind the chilies, garlic, and onion to a coarse paste in a
mortar or blender. If you use a blender you may need to add the oil to aid
in grinding.

3. Heat a wok, add the oil, and swirl it over the surface of the pan. (Do
not add more oil if you have ground the chilies, onion, and garlic in oil.)
Add the paste from Step 2 and stir-fry until it is light golden.

4. Add the beef and stir-fry until it is a uniform tan color, but do not
overcook it.

5. Add the fish sauce, sugar, water, and mint (or basil) leaves. More
water may be added if the sauce is too dry. There should be about 1/2 to
3/4 cup sauce, depending on how much water you added.

Ahead of time note: The dish may be prepared a day in advance to this
point. To do so, proceed through Step 5, omitting the mint or basil
leaves. When you are ready to serve, heat the mixture and add the leaves.
If the meat has absorbed the liquid, add just enough warm water to bring it
back to the original consistency.

6. Arrange a single layer of lettuce leaves in a serving bowl and put the
beef mixture over them. Serve the beef immediately or keep it warm while
preparing other dishes.

7. Serve with rice.

(Serves 4 to 6)

Source: Thai Home-Cooking from Kamolmal’s Kitchen

From: melcue@is.rice.edu (Melissa Elaine Cue)
: nell@is.rice.edu (Paula Gaynell Warnes)

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Title: PORK-AND-SUCCOTASH STEW
Categories: Main dish, Meats, Soups
Yield: 8 servings

1 tb Vegetable oil
2 lb Pork butt; cut into 2″ cubes
1 sm Onion; finely diced
5 c Chicken stock
-OR low-sodium chicken broth
3/4 c Dried Lima beans
1 ts Caraway seeds
1/2 ts Salt; or to taste
1 c Corn kernels
3 md Red peppers; seeded diced
1/2 c Plain yogurt
1/2 ts Salt; or to taste
Freshly ground pepper
– to taste

PREHEAT OVEN TO 325F. In a Dutch oven or heavy 3-quart pot, heat the oil
over high heat on top of the stove, add the pork in batches and brown very
well. Do not crowd or the meat will not brown. Remove and reserve the meat
on a plate as it is browned. Discard the fat in the pot. Lower flame, add
the onion and cook, stirring, for 5 minutes to dissolve the browned bits
that have stuck to the bottom of the pot. Return the meat to the pot, add
the stock, beans and caraway. Cover and place in oven for 1 1/2 hours or
until pork is tender and the beans are cooked. Transfer pot to the top of
the stove. Add salt, corn and peppers. Cook, uncovered, over high heat for
5 minutes to thicken the liquid in the pot. Stir constantly. Remove from
heat and stir in the yogurt. Add the salt and freshly ground pepper to
taste.

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BEAN CURD WITH OYSTER SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Soy bean curd (canned or
Fresh)
2 Green onions
1/2 ts Minced garlic
2 tb Peanut oil
1/2 c Chicken stock
1 pn Sugar
2 tb Premium oyster sauce
Cornstarch paste
1 t Peanut oil

Slice bean curd into 1/4″ cubes; sliver green onions. In hot wok, heat oil
just to point of smoking. Add bean curd, green onions and garlic. Stir
gently to avoid breaking up curd; turn pieces to coat with oil. Be sure oil
is not too hot or curd will tend to stick to pan.

When aroma of garlic is apparent, add stock and bring to boil. Lower heat,
cover, and simmer for about 30 seconds (don’t let curd fall apart). Remove
cover; stir in oyster sauce and sugar. Increase heat, and when liquid boils
again, add enough cornstarch paste to make a creamy (but not too thick)
sauce. Swirl in peanut oil to make a glaze. Serve over rice or in a shallow
serving bowl.

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Title: Creole Onion Soup
Categories: Soups, Emeril, Ethnic, Creole, Am/la
Yield: 8 servings

1/2 c Olive oil
1/2 c Flour
6 c Onions; julienne
1 1/2 ts Salt
1/2 ts Cayenne
4 Bay leaves
1/2 ts Dried thyme
1/2 ts Dried oregano
1/2 ts Dried basil
2 tb Garlic; minced
1/2 ga Chicken broth
2/3 c Maytag White Cheddar cheese
;grated
2/3 c Yellow Cheddar cheese
;grated
1/2 c Parmigiano-Reggiano cheese
;grated
2 c French bread, cubed; lightly
-toasted
2 tb Olive oil
1 tb Rustic Rub

————————–GARNISH————————–
1/4 c Maytag white cheddar cheese
;grated
2 tb Chive; chopped
Essence

In a large sauce pot, combine the oil and flour
together. Stirring constantly for about 3-4 minutes,
making a blonde roux. Add the onions, salt, cayenne
bay leaves, thyme, oregano, and basil. Stirring
often, cook for about 10 minutes or until the onions
are golden. Add the garlic and continue cooking for 2
minutes. Stir in the broth. Reduce the heat and cook
for 1 hour. Add the chesses, a little at a time,
stirring to incorporate. In a mixing bowl toss the
bread with the olive oil and Rustic Rub. Reseason if
necessary. Ladle the soup into the bowl and top with
the bread. Garnish with the grated cheese, chives and
Essence.

Source: Essence of Emeril, #2324, TVFN
formatted by Lisa Crawford, 4/29/96

—–

Date: Tue, 18 Jan 94 11:43:34 EST
From: dean@underground.irhe.upenn.edu (Kareema Dean)
Subject: GREAT ff cookies

Oatmeal Cookies

Blend in blender until creamy: (preheat oven 350)

1.5 bananas
1/2 c. applesauce
2tsp vanilla
1/2 c. brown sugar (or honey or brown rice syrup)

Sift together:
1 scant cup of Whole wheat flour
1.5 tsp baking powder
dash salt
1 tsp cinnamon
dash nutmeg
1-2 tbsp sesame seeds (optional)

mix dry and wet. Stir in 3/4 c. oatmeal (the regular cereal type)
stir in 2 tbsp raisins (optional but delicious)

drop by generous spoonfuls onto cooking-sprayed cookie sheet.

Bake at 350 for 20-30 min or until just browning. (without the oil they
take longer to bake than you think!… check them though after 15 min to
see how they are doing)

TA DA!!! This recipe has worked very nicely for me twice.

Potato Cheddar Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon cracked black pepper
2 tablespoons butter
1 large onion — chopped
4 large Yukon Gold potatoes — peeled and sliced
1/4 pound sharp Cheddar cheese — cubed
2 quarts chicken stock
2 bay leaves
ground nutmeg
shredded sharp Cheddar cheese

In 6 quart pot combine the butter and saute the onions with the black
pepper until the onions are tender. Add the potatoes, chicken stock, and
bay leaves and bring to a boil. Simmer for 45 minutes to 1 hour. Remove bay
leaves. Remove from heat and gradually stir in the cheese until melted.
Carefully contents into a food blender and process until creamy. Return to
stock pot and serve. Garnish each serving with nutmeg and grated Cheddar.

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SEVEN GRAIN BREAD – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Don Fifield xkgr41a
2 1/4 c Whole wheat flour
1/4 c 7-grain cereal
1 tb Dry milk
1 t Salt
1 tb Butter
1 tb Molasses
1 c Water
1 t Dry yeast

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT
BAKE MODE. Press start. 5:00 will show.

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Title: CINCINNATI SKYLINE CHILI
Categories: Chili
Yield: 1 servings

2 lb Ground beef
1 cn Tomato sauce (15 oz)
2 Bay leaves
1 ts Ground cinnamon
1 1/2 ts Salt
1 1/2 ts Vinegar
1 1/2 ts Ground allspice
3 c Water
1/4 ts Garlic power
1 Onion, chopped
1 ts Worcestershire sauce
2 ts Cumin
1 tb Chili powder
1/2 ts Crushed red pepper

Mix ground beef and water until soupy. Mix in other ingredients.
Simmer, uncovered 3 hours. Stir occasionally. “Makes 8 servings.”

Note: Top with grated Cheddar, onions, chili beans or use as sauce
over noodles or spaghetti. From: Pat Stockett Date: Mon, 10-1

MMMMM

CREAM OF WHEAT CREPES WITH SESAME POTATOES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Breakfast
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CREPES—–
2/3 c Quick cream of wheat cereal
2/3 c White flour
1 tb Extra-vrigin olive oil
2 1/4 c Water, or as needed
1/2 ts Mustard seeds
1/2 ts Salt
1/8 ts Baking powder
—–POTATO FILLING—–
2 tb Sesame seeds
1 sm Jalapeno pepper, seeded
— minced
2 2/3 c Mashed potatoes
1 1/2 tb Lime juice
Salt pepper
Olive oil spray
—–GREEN PEA CHUTNEY—–
1/3 c Almonds, chopped toasted
1 c Peas, defrosted
1 t Ginger, grated
1 t Jalapeno pepper, minced
2/3 c Water
1/4 c Cilantro leaves
Salt pepper

CREPES: Mix cream of wheat flour, whisk in oil 2 c
water. Cover set aside.

POTATO FILLING: Pan toast seasme seeds in a skillet
until they jump. Stir in jalapeno peppers potatoes
fry 3 minutes. Sprinkle with lime juice season.
Toss to mix, remove from heat spary with oil.

Place mustard seeds in a small pan, cover toast.
When they pop, pour them into the crepe batter. Add
salt baking powder. The batter should be thin, add
water as necessary.

Heat crepe pans, spray with oil pour 1/3 c of batter
into each pan. Ensure batter spreads into a 10″ crepe.
Cook 3 to 4 minutes, flip cook for another 1 to 2
minutes. Repeat with remaining batter. When cool,
stack crepes between waxed paper.

Preheat oven to 375F, line a shallow oven-proof dish
with parchment paper spray with oil. Lay each crepe
on a work surface spoon 1/3 c of potato mixture into
the centre of each. Roll into logs place on a
baking sheet. Srpay with oil bake for 10 to 12
minutes. Place two crepes on a warmed serving plate
spoon green pea chutney down the middle.

CHUTNEY: Pulse almonds in a food processor until they
are minced. Add remaining ingredients process till
smooth.

Yamuna Devi, “Yamuna’s Table”

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Amish Potato Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 md Potatoes
1 sm Onion, chopped
1 c Celery
1 t Celery Seed
1 t Salt
4 Hard cooked Eggs, diced

Cook potatoes in their jackets until soft. Cool, peel, and dice. Mix
potatoes gently with the remaining 5 ingredients; then add to the dressing.

DRESSING: 2 Eggs, well beaten 3/4 cup sugar 1 t Cornstarch Salt to Taste
1/4 to 1/2 cup vinegar (to taste) 1/2 c Cream or evaporated milk 1 t
Mustard 3 T butter, softened 1 cup Mayonnaise

Mix Eggs with sugar, cornstarch and salt. Add vinegar, cream and mustard.
Cook until thickened.

Remove from heat and beat in butter. Add mayonnaise and mix until smooth
Add potato mixture to the cooled dressing, folding gently together. From:
“Amish and Mennonite Kitchens” Submitted By N.F. MILLER ORTIZ On 02-05-95

From: Fido National Cooking Echo

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