Chicken (or Scallops or Beef) with Fresh Sweet Basil

Recipe By : riacmt@ubvmsc.cc.buffalo.edu (Carol Miller-Tutzauer)
Serving Size : 1 Preparation Time :0:00
Categories : Oriental

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound boneless chicken breast (or 1/2 lb. fresh
2 teaspoons oil
3 cloves garlic — chopped
3 kaffir lime leaves — cut in thin strips
1/2 cup mushrooms (preferably straw mushrooms)
1/4 cup shredded bamboo shoots
3 teaspoons oyster sauce
3 red chili peppers — seeded and chopped (
15 basil leaves
2 cups chopped cabbage (optional)

Thinly slice chicken (or beef) into 2-inch strips (or, if using scallops,
rinse scallops and score diagonally). In a wok heat oil, garlic, and kaffir
lime leaves on high heat, until oil bubbles. Add chicken (or scallops or
beef), mushrooms, bamboo shoots, oyster sauce, and red chili peppers; stir
fry for 5 minutes or until chicken (or scallops or beef) is cooked. Mix in
basil and serve on a bed of chopped cabbage (if desired).

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TOMATO SOUP WITH CREAM AND DILL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Fresh ripe tomatos, about 4
2 tb Butter/margarine
3/4 c Chopped onion
1 c Chicken broth
2 ts Paprika
1 t Salt
1 t Dill weed
1/4 ts Ground black pepper
1 c Heavy cream
Sour cream for garnish opt.
OR low fat sour cream/
Yogurt

Dice tomatos, about 4 cups, and set aside. In a medium
saucepan, melt butter. Add onion; saute until
transparent, about 5 minutes. Add chicken broth,
paprika, salt, dill and black pepper. Bring to a boil;
add tomatos. Simmer, covered, until tomatos are soft
8-10 minutes. Place half of tomato mixture in the
container of an electric blender; whirl until smooth.
Repeat with remaining mixture. Return all soup to
saucepan. Add cream. Heat until hot, do not boil,
Serve hot or cold, garnished with a spoonful of sour
cream if desired.

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HOT SOUR CHINESE SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Hot Sour Chinese Soup
3 c Chicken broth
1 tb Soy sauce, reduced-
Sodium
4 Chinese mushrooms,
Dried, soaked for 15
Minutes in boiling
Water, stems removed
No. 219
-Yields 2 Servings
1 Cake soybean curd (tofu),
Cut into 2-inch strips
1/4 Wide
1/4 ts White pepper
2 tb Lemon juice
2 tb Cornstarch, mixed with
3 tb Water, cold

and caps cut into fine 1 egg, lightly
beaten strips 2 tsps Oriental sesame oil, 1/2 cup
bamboo shoots, cut in- or to 2-inch strips, 1/4- 1/4
tsp hot chili oil inch wide scallions, finely
1/4 lb pork, raw, lean, cut chopped
for garnish into narrow strips Combine the broth, soy
sauce, mushrooms, bamboo shoots and pork in a large
saucepan. Bring to a boil. Reduce the heat. Simmer for
about 3 minutes. Add the bean curd, pepper and lemon
juice. Bring to a boil. Add the cornstarch mixture
(stir the mixture again just before adding). Cook,
stirring, until the soup thickens slightly. Pour the
egg in very slowly, stirring constantly. Remove from
the heat. Stir in the sesame oil or sprinkle with
chili oil. Garnish with scallions. Hot Sour Soup No.
2588 Yields 6 Servings

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WINTER VEGETABLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Slices bacon in 1 inch piece
4 tb Unsalted butter
2 c Diced leeks
1 1/2 c Diced onions
1 c Diced celery
1 1/2 ts Dried tarragon
1/2 ts Dried thyme
Salt
Pepper taste
5 c Chicken stock (homemade pref
2 1/2 c Diced potatoes
1 lb Rinsed spinach 1/8 inch sliv
1 1/2 c Sliced carrots*
1 1/2 c Shredded cabbage*

1. In large soup pot, cook bacon till fat is rendered (5 min), remove
discard. 2. Add butter, then leeks, onion and celery. Cook over low heat
till wilted (15 min). Season with tarragon, thyme salt pepper. Stir well.
3. Add stock, potatoes carrots. Simmer till tender but not mushy (15
min). 4. add half the spinach and the cabbage, simmer 1 minute. 5. Remove
from heat. Puree half the soup in a food processor or blender return to
pot. 6. Simmer over low heat and add the remaining spinach and the cream.
Heat well but don’t boil. Adjust seasoning and serve. Recipe found in “The
New Basics” cookbook Lulins/Rossi *ingredients added by me! Mark in NJ

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Title: Lemon Tuna Pasta
Categories: Kids, Fish, Pasta
Servings: 4

4 ts Butter
1 ts Oil, olive
4 lg Garlic cloves, chopped
1/8 c Lemon juice
3 ts Capers, drained
18 Black olives, pitted
– sliced
2 cn Tuna, chunk, drained
Pasta, penne , cooked and
-drained
4 ts Butter (add at end)

Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add
lemon juice, capers and olives and cook another 2 minutes. Turn heat to
lowest setting. Add tuna separate it (do NOT flake) with a fork. Heat
through, stirring gently. Drain pasta. Add remainder of butter and sauce to
hot pasta, tossing well. posted by Anne MacLellan

MMMMM

1 egg
2/3 cup milk
2 tablespoons sugar
1 1/3 cup sifted flour
1/4 teaspoon salt
3/4 tablespoon baking powder
Beat the egg, add the milk. Sift the salt, sugar, flour, and baking
powder together. Add the eggs and milk. Beat until smooth. Pour batter
into funnel, holding finger over the bottom. Allow batter to run out of
funnel into deep fat 375 degrees make swirls in fat from center out.
Cakes may be made to size wanted. Fry until golden brown. Drain on
paper. Serve with powdered sugar.

Title: GINGERED CHINESE NOODLE SOUP
Categories: Soups, Main dish, Oriental
Yield: 3 servings

3 oz Cellophane noodles
1 c Shredded watercress leaves
2 tb Vegetable oil
1/2 c Thinly sliced mushrooms
1 Medium onion, sliced
1 c Snow peas
2 Thin carrots sliced diagonal
1 ts Oriental sesame oil
1 ts Minced fresh ginger
1 ts Rice vinegar
3 c Chicken stock
2 Green onions thinly sliced
1 1/2 c Water
1 tb Soy sauce
1 c Ham cut into julienne

Put cellophane noodles in large bowl. Cover with
boiling water. Let stand 5 minutes. Drain
thoroughly. Heat oil in wok or deep large skillet over
medium high heat. Add onion and carrots and stir fry
3 minutes. Add garlic and ginger stir fry 30
seconds. Add stock, water and soy sauce. Cover
and boil 2 minutes. Add ham water cress, mushrooms
and noodles. Return to boil. Cover, turn off
heat and let steep 2 minutes. Add snow peas, cover
and let steep until vegetables are crisp tender about
3 minutes. Stir in sesame oil, rice vinegar and red
pepper flakes. Adjust seasoning. Serve in deep
bowls, sprinkle with green onions.

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Cream of Tomato Soup

Recipe By : The Art of Cooking for the Diabetic
Serving Size : 4 Preparation Time :0:25
Categories : Diabetic Low-Fat
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces tomatoes, canned
1/2 cup onion — chopped
2 tablespoons tomato paste
1 1/2 cup chicken broth
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup evaporated skim milk
1 tablespoon parsley — chopped

Cut tomatoes in bite-sized pieces and place with tomato liquid in a
saucepan; add onions, tomato paste, chicken broth, bay leaf, salt, and
pepper. Bring to a boil; simmer, uncovered, for 5 minutes. Remove
bay leaf. Cool about 15 minutes, then turn into blender or food
processor fitted with steel blade. Cover; blend at low speed until
well-mixed. Meanwhile, heat milk, but do not allow it to boil or
burn. Combine tomato mixture and hot milk. Simmer, stirring
constantly, until hot enough to serve. Garnish with parsley.

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NOTES : Per serving: 74.3 calories, 0.5 gr. fat, 6% calories from fat

If 2% low-fat evaporated milk is used: 89 calories, 2 gr. fat

Diabetic food exchanges: 1 Vegetable + 1/2 Carbohydrate

Harper @%@%@ Robin Carroll-Mann
“Mostly Harmless” — Douglas Adams
harper@tribeca.ios.com
Harper’s Bread Basket — http://www.geocities.com/heartland/3967

Cangrejitos (Filled Crescent Pastries)

Recipe By : “Memories of a Cuban Kitchen” by Mary Urrutia
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Cuban
Pastry Pork Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DOUGH—–
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon sugar
9 ounces cream cheese — (3 -3 oz. packages)
1 stick butter — salted to taste
—–FILLING—–
2 cups ham — finely ground
(or chorizo)
—–FOR BRUSHING TURNOVERS—–
1 large egg
beaten lightly with 1/4 t. water

Sift the flour, then sift it again with the salt and sugar, and set aside.

In a large bowl, using a hand or electric mixer, cream the cheese and
butter together until well blended. Add the flour mixture and mix with your
fingers or a pastry blender until smooth. Cover and refrigerate at least 30
minutes.

Preheat the oven to 400° and lightly flour your work surface. Divide the
dough into 4 balls and, working with one ball at a time, with a floured
rolling pin roll out the dough 1/8 inch thick. Cut the dough into 3-inch
squares, then cut them in half, into triangles and place a tespoonful of
filling in the center of each triangle. Gently roll up the dough from the
base of the triangle to the tip, curving the ends slightly toward the center,
to form a crescent.

Place the pastries on an ungreased cookie sheet 2 inches apart, brush with the
egg wash, and bake until lightly browned, 15 to 20 minutes. They can be made
ahead of time and reheated in a 250° oven for 4 to 6 minutes.

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NOTES : “These savory pastries are the Cuban forerunners of today’s croissant
sandwiches. Ghey are immensely popular and are served at every celebration,
usually filled with ground ham or chorizo.”

Spinach and Mushroom Enchiladas

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — diced
6 cloves garlic — minced
1/2 a pound of fresh mushrooms — chopped
3 cups fresh spinach — washed
1 dash salt
1 cup Monterey Jack cheese — grated
corn tortillas

Saute everything in the order of appearance EXCEPT the cheese, adding the spina
ch at the last possible moment (you want it to be tender and bright green, but
not totally wilted and mushy).

Assemble the usual way, and place in a pan or casserole dish with a shallow lay
er of the green or red sauce of your choice already in the bottom. (You’ll nee
d about 3 cups, so you may want to buy more than one jar.) Cover with sauce and
bake (covered) for 30 – 45 minutes at 350º, or until bubbly hot all through.

NOTE: There was no info with this recipe about how many servings this yields or
how many corn tortillas to use.

Converted by MC_Buster.

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