STEGT RODSPAETTE (SAUTÉED FLOUNDER W/SHRIMP)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Flounder fillets, 1/2 lb ea.
Salt
Flour
1/2 c Bread crumbs — dried
2 md Eggs
2 tb Water
8 tb Butter (1 stick)
2 tb Vegetable oil
1/2 lb Shrimp — cooked, small,
-peeled and deveined
Lemon wedges

“Plaice is the fish the Danes usually prepare in this
manner, but flounder is an excellent American
substitute. Danish shrimp are the 1″ variety similar
to U.S. West Coast shrimp. Choose the smallest fresh
shrimp available.” Rince the fish in cold water and
pat dry with paper towels. Salt lightly, dip in flour
and shake off excess. Spread the bread crumbs on wax
paper. In a mixing bowl beat the eggs together with 2
tablespoons of water, then dip each fillet into the
egg mixture and coat each side thoroughly with the
bread crumbs. Let them rest for at least 10 minutes
before cooking. Heat 2 tablespoons of butter and 2
tablespoons of oil in a heavy 10-12″ skillet over
moderate heat. Add the shrimp and toss them in the
butter for 2 to 3 minutes until well coated. Place a
line of the shrimp down the center of each fillet.
Melt the remaining butter over low heat until it turns
a rich, nutty brown, pour over the fish fillets and
garnish with lemon wedges. If you prefer, serve with a
parsley sauce (see recipe) in place of the shrimp and
brown butter.

– – – – – – – – – – – – – – – – – –

Title: Vegetarian Barley-Vegetable Soup
Categories: Soups/stews, Vegetables
Yield: 10 servings

2 x Med Onions, peeled diced 1/2 ts Dried Thyme
2 x Lg Carrots, scraped diced 2 ts Salt
2 x Stalks Celery, chopped 1/4 ts Pepper
3 tb Butter or margarine 1 c Pearl Barley
1 cn Tomatoes, chopped-1 lb 12 oz 2 c Frozen green beans or
peas *
8 c Water 1 tb Chopped fresh Dill
1 ts Dried Basil

* (cut up up the frozen green beans or green peas to make 2 cups)
Saute onions, carrots, and celery in heated butter or margarine in a
large kettle for 5 minutes. Add tomatoes, water, basil, thyme, salt, and
pepper. Bring to a boil. Stir in barley and lower heat. Cook slowly,
covered, 1 1/2 hours, until barley is tender. Stir in beans or peas during
last 10 minutes of cooking. Remove from heat and stir in dill.
Serves 10-12. Good for informal lunch or supper.

—–

Huevos Habaneros (Eggs Havana Style)

Recipe By : Mary Urrutia’s “Memories of a Cuban Kitchen”
Serving Size : 4 Preparation Time :0:00
Categories : Cuban Eggs
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SAUCE—–
1/4 cup pure Spanish olive oil
1 small onion — finely chopped
1 small green bell pepper — finely chopped
2 cloves garlic — finely chopped
1 cup tomatoes, canned — drained and chopped
or prepared tomato sauce
1/2 cup pimiento — drained
— finely chopped
2 tablespoons dry sherry
salt — to taste
fresh ground black pepper — to taste
—–EGGS—–
8 large eggs
4 tablespoons butter — salted
salt — to taste
fresh ground black pepper — to taste
1 tablespoon chopped parsley — finely chopped
— for garnish

Preheat oven to 350 degrees. In a medium-size skillet over low heat, heat the
oil until it is fragrant, then cook the onion, bell pepper, and garlic,
stirring, until tender, 8 to 10 minutes. Add the tomatoes, pimientos, and
sherrty, cook until thickened, 15 minutes, and season with salt and pepper.

Lightly oil 4 ramekins or au gratin dishes and divide th sauce among them.
For each dish, break two eggs into a saucer, slide them on top of the tomato
mixture, and drizzle with 1 tablespoon melted butter.

Bake until the whites are set and the yolks are still soft, 10 to 12 minutes.
Sprinkle with salt, pepper, and parsley, and serve immediately from the baking
dishes. (Place each on a serving plate, to protect the table).

– – – – – – – – – – – – – – – – – –

NOTES : “For a spectacular bruch dish for a crows, bake single eggs in
nonstick muffin tins, carefully invert the hot molded eggs onto a serving
platter, and spoon the sauce over them.”

Nutr. Assoc. : 0 986 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Gamberi in Padella (Garlicky Pan-Roasted Shrimp)

Recipe By : The Little Dishes of Italy: Antipasti
Serving Size : 4 Preparation Time :0:00
Categories : Antipasto Seafood
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound large shrimp — peeled
2 teaspoons sea salt
1/4 cup olive oil
2 cloves garlic — finely chopped
1 pinch red pepper flakes
or
1 whole hot peppers — dried, to taste
1/4 teaspoon salt — to taste
2 tablespoons dry white wine
1 tablespoon fresh Italian parsley — chopped

Remove the dark intestinal veins from the shrimp. As you do, make each
cut deep enough to butterfly the shrimp, so each can be opened flat like
a book. Fill a bowl with ice water, add the sea salt and the butterflied
shrimp, and let stand for 15 minutes to bring out some of the briny
flavor of the shellfish. (Removing their shells robs the shrimp of some
of their natural flavor.) Drain and dry thoroughly with a cotton kitchen
towel.

In a large skillet over medium heat, warm the olive oil. Add the garlic
and hot pepper and sautee gently until the garlic softens but is not
browned, about two minutes. Add the shrimp, placing them opened flat on
the bottom of the pan so they do not curl too much. Sautee, turning
once, until they are opaque, about two minutes on each side. Add the
wine, stir and cook for an additional 30 seconds to allow alcohol to
evaporate. Remove and discard the whole peppers, if using. Sprinkle with
parsley and serve immediately.

Variation with tomato: Add 1 small ripe tomato, peeled, seeded and
coarsely chopped, or two canned plum tomatoes, seeded and coarsely
chopped, to the sauteed shrimp in the skillet. Stir to mix, then add the
wine and proceed with the recipe.

– – – – – – – – – – – – – – – – – –

NOTES : Gamberi in Padella (Garlicky Pan-Roasted Shrimp)

c 1996 thrive@the healthy living experience
all recipes: “The Little Dishes of Italy: Antipasti” by Julia Della
Croce c 1993

Here is one of the most popular ways for cooking shrimp in Italy
and throughout the Mediterranean. Good Italian or French bread should
always be served with this dish for sopping up the garlicky sauce.

CHILE-FRIED SQUID (SAMBAL CUMI-CUMI)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indonesian Condiments
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Squid
1/2 c Diced onion
2 Cloves garlic, minced
3 Or 4 semi-hot fresh red
-chiles, minced, or 1
-teaspoon sambal ulek
1/2 ts Kosher salt
2 tb Oil
1 t Paprika, if needed
2 tb Tamarind Water or lemon
-juice

In its most authentic form, this sambal is bright red with chile and
quite hot. If you prefer it a little milder, use fresh chiles that
are not too hot, such as the milder strain of jalapenos now on the
market; otherwise, use less chile and make up the color difference
with paprika.

[Personally, I’d use crushed and soaked annatto seeds. They add red
color without the paprika taste. S.C.]

1. Clean squid. Remove purplish outer skin and cut sacs into rings.

2. To prepare in a mortar: Pound onion, garlic, chiles, and salt
together to a coarse paste. To prepare in a blender or food
processor: Grind together with oil.

3. In a wok or skillet, heat oil over low heat and add paste. (If
oil was used in grinding paste, add paste to dry pan.) Cook slowly
until quite fragrant and oil is well stained with red. Add paprika
if necessary to enhance color.

4. Turn heat to medium-high, add squid and Tamarind Water, and cook
just until squid is done (about 2 minutes). Serve hot or at room
temperature.

Serves 4 to 6 with other dishes.

From the California Culinary Academy’s “Southeast Asian Cooking”, Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.

Posted by Stephen Ceideberg; May 31 1993.

– – – – – – – – – – – – – – – – – –

Title: GLAZED CAULIFLOWER WITH GINGER
Categories: Ethnic, Vegetarian
Yield: 4 servings

1 sm Head cauliflower
4 tb Light vegetable oil
1 ts Coriander seeds
1 1/2 tb Shredded fresh ginger
2 ea Green chilies, chopped
1/2 ts Turmeric
1/2 ts Salt
1 ts Lemon juice
2 tb Chopped fresh coriander

Separate cauliflower into flowerets. Wash well
drain. Heat 3 tb oil over high heat ni a skillet.
When very hot, add coriander fry for 10 seconds.
Add ginger chilies stir for a couple of seconds.
Immediately add turmeric salt. Follow at once with
the cauliflower. Stir rapidly to prevent burning to
distribute the spices. Add 1/4 c hot water. Reduce
heat, cover cook for 20 to 25 minutes, stirring once
or twice during the cooking.

Increase heat to medium stir fry to evaporate
remaining moisture to lightly brown the cauliflower,
5 to 10 minutes. Stir carefully. If vegetable looks
dry, stir in the rest of the oil. Add lemon juice
coriander leaves. Serve immediately.

Julie Sahni, Classic Indian Cooking

—–

Title: White and Dark Chocolate Dogwood Bark (Marcel
Categories: Desserts, Bakery
Yield: 1 servings

3 c Pecan halves
6 oz White chocolate; chopped
-into
12 oz Semisweet chocolate; chopped
Into

Recipe by: BAKERS’ DOZEN (MARCEL DESAULNIERS) SHOW Preheat the oven
to 325 degrees . Toast the pecans on a baking sheet in the preheated
oven for 8 minutes. remove the nuts from the oven and set aside to
cool at room temperature until needed. Heat 1 inch of water in the
bottom half of a double boiler over medium heat. With the heat on,
place the white chocolate in the top half of the double boiler. Use a
rubber spatula to stir the chocolate until completely melted and
smooth, about 4 minutes. Transfer the melted chocolate to a 1-quart
bowl and set aside. Thoroughly wash and dry the top half of the
double boiler. Heat 1 inch of water in the bottom half of a double
boiler over medium heat. With the heat on, place the semisweet
chocolate in the top half of the double boiler. Use a rubber spatula
to stir the chocolate until completely melted and smooth, about 6
minutes. Transfer the melted chocolate to a 4-quart bowl. Allow the
chocolate to stand at room temperature for 5 minutes before
proceeding. Add the pecans to the bowl of melted semisweet chocolate.
Use a rubber spatula to fold in the pecans until combined. Pour the
chocolate pecan mixture onto a nonstick baking sheet with sides and
use a rubber spatula to spread evenly. drizzle the white chocolate,
one tablespoon at a time, over the entire surface of the chocolate
pecan mixture. Use a rubber spatula to spread and blend the white
chocolate into the surface of the chocolate pecan mixture creating a
marbleized effect (be careful not to overblend which would diminish
the marbleized effect). Allow the mixture to cool at room temperature
for 30 minutes. Cover the baking sheet with plastic wrap and
refrigerate until the bark is hard, about 1 hour. Remove the baking
sheet from the refrigerator and transfer the bark to a cutting board.
Use a cooks knife to cut the bark into irregular pieces. Refrigerate
in a tightly sealed plastic container until ready to use.

MMMMM

B/M MOZZARELLA TOMATO BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker Dairy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
LINDA CALDWELL (KKPD13B)
1 c Water
2 tb Sugar
1 t Salt
1 tb Butter
1 c Shredded Mozzarella
1 tb Sundried tomatoes — crumbled
2 tb Dehydrated onion
1 t Minced basil
2 c Bread flour
1 tb Dry milk
2 ts Dry yeast

I’ve been playing around with these ingredients and my husband thinks
I should “go public” with this recipe! It’s for a bread machine, but
you could make it by hand in the conventional way, too. In my
Zojirushi machine the crust is rather dark (but still delicious) so
other machines may need a light crust setting. Enjoy! Place ingred.
in B/M in order given (start at bottom for>>>> Welbilt/Dak) set crust
to light and bake on white bread setting. I’m munching on the “heel”
as I type and am thinking about how good a sandwich will be in a few
hours! Maybe next time I’ll add pepperoni and have all the sandwich
ingredients in each slice. It has a real pizza taste! LINDA IN
BIRMINGHAM 08/15 10:15 am

Re-Formatted by Elaine Radis; 3/92

– – – – – – – – – – – – – – – – – –

IRISH TEA BREAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Irish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 tb Strong tea
1 lb Mixed dried fruit
6 oz Soft brown sugar
1 Egg, lightly beaten
1 oz Butter (melted)
9 oz All-purpose flour
1/2 ts Bicarbonate of soda

Servings: 4

The mixed fruit can include raisins, currants, and any
other kind of dried fruit you like; chop any larger
pieces down to about raisin size. Place the tea, mixed
fruit and sugar in a bowl; cover and leave overnight.
Stir in the egg and melted butter. Sieve the flour and
the bicarb together and fold them in. Line the bottom
of a large loaf pan with baking parchment, and brush
the whole inside of the pan with melted butter. Pour
the mixture in and smooth the top. Bake in a
preheated oven (360 F) on the middle shelf for 1 1/2
hours. After removing from the oven, leave in the pan
for 2-3 minutes; then turn out of pan and cool on a
wire rack.

– – – – – – – – – – – – – – – – – –

MILK CHOCOLATE PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Marie Frangipane-KHMG99B
4 ounces Milk chocolate
1/4 cup Milk
2 tablespoons Sugar
3 ounces Cream cheese — softened
1 package Cool whip — thawed (8oz)
1 Prepared graham cracker or
-chocolate cookie crust

Heat chocolate and 2 tb milk in saucepan over low heat, stirring until
melted.Beat sugar into cream cheese. Add remaining milk and chocolate mixture
and beat until smooth.Fold chocolate mixture into whipped topping, in a bowl,
blend until smooth. Spoon into crust and freeze for about four hours… store
in freezer.

– – – – – – – – – – – – – – – – – –