Archive for October, 2016

African Ribs with Peanut Sauce

Recipe

1 Oct

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Ribs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds pork backrib
1/4 cup oil
1 cup onion — minced
3 cups chicken broth
1 tablespoon coriander seed — finly crushed
salt, pepper
chili oil
1 6 1/2 ounce can roasted shelled peanuts
1 eggplant — cubed
juice 1/2 lemon
steamed carrots and green beans
2 teaspoons paprika

Broil ribs till brown. Heat 3 tbls oil in large pot. Saute onion and garlic
until tender. Add chicken broth and coriander seeds. Season to taste with
salt,pepper, chili oil. bring to boil. Add ribs, then simmer
covered, 1 hour or until ribs are tender.

Place peanuts in blender with remaining 1 tbls oil. Blend until finely
ground. Add toribs along with eggplant, lemon juice and paprika. Simmer until
eggplant in tender stirring occasionally. Adjust salt and pepper to taste.
Add green beans and carrots before serving or serve vegetables alongside with
stew.

Note: 1/2 cup creamy peanut butter may be substituted for roasted peanuts.
Stir into sauce after eggplant is cooked.

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NOTES : Eggplant simmers along with the ribs, and beans and carrots are
either cooked with the meat or on the side. All you need to turn this in to a
substantial meal is steammed rice and/or French bread.

Filed under: Beef, Italian, Soups

Frank Oriental Stir Fry

Recipe

1 Oct

Title: FRANK ORIENTAL STIR FRY
Categories: Chinese, Pork
Yield: 6 servings

1/2 lb Franks, cut in penny-wise
-slices
3 tb Sherry
2 tb Soy Sauce
3 ts Cornstarch
2 tb Vegetable Oil
1 md Onion, coarsely chopped
6 Green Onions, cut in 1 1/2
-in. lengths
1 Tomato, peeled, seeded, and
-diced
2 Ribs Celery, cut in 1 in.
-diagonal slices
1 Cloce Garlic, crushed
1 In. piece Ginger, pared and
-grated
14 oz Can Bean Sprouts, drained
20 0z. can Pineapple Chunks,
-drained (reserve 1/2 C
-liquid)
1/2 c Hot Water
1 ts Instant Chicken bouillon

In a small bowl, dissolve 1 teaspoon cornstarch in a
1/2 teaspoon each of sherry and soy sauce. Add frank
pieces; mix to coat evenly. Let stand for one hour.
Heat 1 tablespoon oil in a large skillet, add franks
and cook 3 minutes until evenly browned; reserve and
set aside. Add remaining oil, stir fry vegetables and
pineapple 2 minutes or until heated through. Dissolve
chicken bouillon in water. Combine with 2 teaspoon
cornstarch, 2 Tablespoons sherry, 1 1/2 tablespoons
soy sauce and pineapple juice. Add franks and
soy/sherry mixture to vegetables and pineapple in
skillet. Continue to cook until thickened and well
glazed. Serve with rice. Yield 4 servings

SOURCE: Barbara Block column Oneida Daily Dispatch
7/2/92 SHARED BY:Jim Bodle 7/92

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Filed under: Cookies, Desserts, Harned 1994, Herb Spice

Bagels 2

Recipe

1 Oct

BAGELS 2

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Flour
1 tb Salt
1 tb Sugar
2 Cakes fresh yeast
2 c Lukewarm potato water *
1/4 c Salad oil
4 Eggs — slightly beaten
2 tb Sugar
2 qt Boiling water
Poppy seed or sesame seed
-(optional)

* (Water which peeled potatos have cooked in. Plain
water may be used, but it’s not as good.)
Sift together dry ingredients. Soften yeast in 1/3
of potato water. Add to flour. Add oil to remaining
potato water and stir into the flour mixture. Add
eggs and stir briskly to form a ball of dough. Knead
on a lightly floured board for 10 minutes. (This MUST
be a firm dough) Add more flour if necessary. Return
to the bowl–smooth side up. Cover with a towel (tea
etc) and let rise at room temperature until the dough
rises to the top of the bowl. Knead again on a
lightly floured board until smooth and elastic (as for
rolls). Pinch off pieces of dough and roll between
the palms of the hands to form ropes about 6 inches
long and 3/4 inches wide. Pinch the ends together
firmly to make a doughnut shape.
Add sugar to boiling water. Drop bagels into water
one at a time. As they come to the surface, turn them
over. Boil 1 minute longer on the second side. Place
on a greased cookie sheet and bake at 450 F. until the
crust is golden brown and crisp–10 to 15 minutes.
Bagels may be sprinkled with poppy seed or sesame seed
before baking if you like.

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Filed under: Misc Recipes

Ginger Beef With Bok Choy

Recipe

1 Oct

Title: GINGER BEEF WITH BOK CHOY
Categories: Chinese, Beef
Yield: 6 servings

3/4 lb Boneless tender beef steak
-(sirloin,
Rib eye or top loin)
3 tb Lite soy sauce, divided
1 tb Cornstarch
1 tb Dry sherry
1 ts Minced fresh ginger root
1 Clove garlic, minced
3/4 c Water
2 ts Cornstarch
1/2 lb Bok choy cabbage or romaine
-lettuce
2 tb Oil, divided
1 Med. onion, cut into 1/2″
-strips
1 tb Slivered fresh ginger root

Cut beef across grain into thin slices. Combine 1 Tb.
each lite soy sauce, cornstarch and sherry with minced
ginger and garlic in medium bowl; stir in beef. Let
stand 30 minutes. Meanwhile, combine water, 2 tsp.
cornstarch and remaining 2 Tb. lite soy sauce; set
aside. Separate and rinse bok choy; pat dry. Cut
leaves crosswise into 1″ strips, separating stems from
leaves. Heat 1 Tb. oil in hot wok or large skillet
over high heat. Add beef and stir-fry 1 minute;
remove. Heat remaining 1 Tb. oil in same pan. Add
onion and slivered ginger; stir-fry 2 minutes. Add
bok choy stems; stir-fry 1 minute longer. Add beef
and soy sauce mixture; cook and stir until sauce boils
and thickens. Serve immediately.

Serves: 4 From: Kikkoman recipe booklet Posted by:
Debbie Carlson – Cooking Echo

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Filed under: Misc Recipes

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House Of Munch

Archive for October, 2016

African Ribs with Peanut Sauce

Frank Oriental Stir Fry

Bagels 2

Ginger Beef With Bok Choy

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