Linzer Augen (Linzer Eyes)

Recipe By : Cooking Live Show #CL8926
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
dough:
1 1/2 stick unsalted butter
1/2 cup sugar
1 cup ground blanched almonds
1 1/2 cup unbleached — all-purpose flour
finishing:
1 egg
1/2 cup blanched sliced almonds
1 cup apricot or raspberry preserves
1/4 cup water
confectioner’s sugar

Beat the butter until light and soft, then beat in sugar. Continue
beating until very light. Stir in the almonds, then the flour. Scrape
dough onto a piece of plastic wrap, flatten and wrap. Chill until
firm, about 1 hour.

Flour dough and surface very lightly and roll dough 1/4 inch thick.
Cut into 3-/to 4-inch rounds

with a fluted cutter. Transfer to paper-lined pans and cut a 1-inch
opening in half the rounds with a plain cutter.

Paint the cut rounds with beaten egg and strew with sliced almonds.
Bake the bases at 325 degrees about 15 minutes, keeping them very
pale. Cool the bases.

Combine the preserves and water and bring to a boil over medium heat,
stirring occasionally. Strain into another pan and simmer the glaze
until sticky.

Sift confectioner’s sugar over the almond-coated bases. Paint the
others with the glaze and adhere the sugared bases to them. Fill in
the openings with more glaze.

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GOLUBTSI (UKRAINIAN CABBAGE ROLLS WITH MILLET)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 kg Cabbage
250 ml Millet
50 g Salt Pork
2 Carrots
1 Onion
2 tb Flour
4 tb Tomato Paste
8 tb Sour Cream
2 tb Butter
2 c Water — or broth
-as needed
Hot Peppers
Salt — to taste

Pour boiling water over a head of cabbage with the stem removed. Separate
leaves from head and trim the veins. Dice the onions and carrots fine
(julienne will work on the carrots) and Saute until the onions are starting
to brown. Wash the millet well, cover with water and bring to a boil.
Strain and combine with chopped salt pork, carrot/onion mixture peppers,
salt and the raw eggs. Mix thouroughly with your hands, then place portions
of the mixture onto the cabbage leaves, roll tightly and tuck in the ends.

As you finish rolling the cabbage rolls, put them into a dutch oven, and
add the sour cream dressing, boil thoroughly strain, salt and serve.

SOUR CREAM DRESSING: Brown the flour in the butter. Add the tomato paste
and the sour cream and some of the broth from the millet.

ALTERNATE: Put cabbage rolls in a large baking pan, make the sour cream
dressing without thinning it, cover the rolls and bake at 325o for about an
hour. From the kitchen of: Oksana Rukhnitskiya, Brovary, Ukraine 1992

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10 corn tortillas, chopped
10 ripe tomatoes, diced
4 lg. onions, pureed
2 fresh jalapeno peppers
Salt and pepper to taste
1/2 c. corn oil
3 heads garlic, pureed
6 oz. ground cumin
16 c. chicken stock
GARNISH:
Grated Cheddar cheese
Cilantro sprigs, chopped
Avocado, sliced
Cooked chicken breast, julienne
Tortilla pieces, fried crisp
Heat oil in skillet until hot. Add tortillas and fry until
crispy. Add tomatoes, garlic, onions, cumin and jalapenos. Sweat
(cover and cook) until tender. Add chicken stock and cook 45
minutes to 1 hour. Puree in blender and strain through a sieve.
Add salt and pepper to desired taste. Serve hot and add garnish as
desired. This soup is especially delicious on a cold day and can be
used as a main dish.

Butter Beans with Ham Bone and Okra

Recipe By : Sylvia Woods of the World Famous Sylvia’s Restaurant (NYC)
Serving Size : 8 Preparation Time :0:00
Categories : Beans Ethnic
Soul Food

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 meaty ham bones
or 3 large ham hocks
3 cups water
1 1/2 pounds butter beans — fresh
or 2 16-oz cans of butter beans — drained
2 tablespoons vegetable shortening — solid
1 tablespoon sugar
1/2 pound okra — washed and thinly
— sliced
1 tablespoon salt
2 teaspoons freshly ground black pepper

1. Put the ham bone and water in a large saucepan. Cover and heat to
boiling. Reduce the heat to simmering and cook, covered, 45 minutes. Remove
the ham bone from the saucepan. Remove the meat from the bone, finely shred
it. and return both meat and bone to the pan.

2. Wash the butter beans and add them to the saucepan. Heat to simmering,
stir in the remaining ingredients, and simmer until the beans and okra are
tender, about 25 minutes (or less for canned beans) Discard the ham bone and
serve the beans hot.

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Per serving: 309 Calories; 6g Fat (18% calories from fat); 19g Protein; 46g
Carbohydrate; 14mg Cholesterol; 864mg Sodium

NOTES : If you find yourself with a leftover bone from a baked ham, it’s just
the excuse you need to prepare this fine dish of beans and okra.

Sicilian Tuna Soup

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Fish
Seafood Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Olive oil
1 medium Onion — chopped
40 milliliters Garlic — chopped
1 medium Zucchini — chopped
2 cans Tomatoes w/juice — 15oz ea
4 cups Chicken stock or broth
2 tablespoons Dry sherry
1/2 teaspoon Dried oreganon
1/8 teaspoon Dried basil
1/2 teaspoon Black pepper
1 can Cannellini beans; drain — 15oz
1 can Red kidney beans; drain — 15oz
2 cans Chunk light tuna in water — drain; 6oz ea

Heat olive oil in large pan over medium heat. Add onions, garlic and zucchini
and saute until onions are transparent, 5 minutes. Add tomatoes with juice,
stock, Sherry, oregano, basil and pepper. Simmer over low heat for 15 minutes.
Add beans and tuna and simmer for another 15 minutes.

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Pie Crust:
Tenderflake recipe is good or your fave

Pie Filling:
1/4 cup butter
2 med onions
1/2 cup celery
2 cups 1″ cubed cooked turkey
2 cups Broccoli flowers and stem (dice stem)
1 cup semi-cooked diced carrots
1 cup sliced mushrooms
1/2 tsp. sage
fresh ground pepper
Sauce (approx measurements):
1/4 cup butter
2 tbsp. flour (approx)
1.5 cups slightly soured whipping cream
1.5 cups 1% milk
(you could use 1/2 and 1/2 or just milk with a bit of sour cream added)
1 cup cubed old cheddar
1 cup cubed Velveeta
gourmet mixed pepper or fresh ground black pepper
salt to taste

Fry onions and celery in butter until tender, add cubed turkey and fry for
a minute or two, add diced broccoli stems, carrots, sage, and pepper. Peas
would be a nice addition to this also.

Make your roux, add the cream and milk and stir over a low heat until it
thickens; add more milk if too thick. Add cubed cheeses and stir over a low
heat until cheese melts; stir in pepper and salt. The slightly soured cream
added a nice flavour.

Combine sauce with pie filling and stir in Broccoli flowers. Fill pie
shell, cover with crust, brush with egg/milk mixture, pierce in a couple of
places with a fork, and bake for approximately one hour 350 degrees.

1kg (2.25 lbs) ground beef or mutton (I make it with ground turkey)
2 medium onions, finely chopped
50g butter
30ml curry powder
10ml tumeric
1 clove of garlic, crushed
5 ml green ginger, chopped
1 green chilli, chopped
30ml brown sugar
2 slices bread
250ml milk
20ml apricot jam
10ml lemon juice
50g seedless raisins
10 dried apricots, chopped
1ml nutmeg
5ml allspice
30g flaked or chopped almonds
salt to taste
6 lemon leaves or 2 bay leaves
3 eggs

Makes 8 servings.

1. Preheat oven to 350F/180C.
2. Saute the onions in the butter till transparent. Add the curry powder,
tumeric, garlic, ginger, chilli and brown sugar. Cook until all liquid has
evaporated, then set aside.
3. Soak the bread in half the milk.
4. Mix the meat, bread, sauteed onion and all the remaining ingredients
except the eggs, the remaining 125ml nilk and the lemon/bay leaves.
Season with salt to taste.
5. Spoon into a shallow, greased, casserole dish, smooth the surface and
press in the lemon or bay leaves.
6. Beat the remaining milk and eggs and pour over the meat. Bake for
apporximately 45 minutes until golden and cooked through.
7. Serve with yellow raisin rice, chutney, dessicated coconut and tomato and
onion sambal. (Tomato and onion sambal is essentially a mixture of finely
chopped tomato and onion).

That is the full traditional recipe. We normally have it with chutney and
rice and I like to use a few extra bay leaves. If I can’t get fresh ginger, I
substitute a little ground ginger.

THAI MINI SPRING ROLLS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Bean thread noodles
– (MUNG bean)
1/4 c Dried tree ears — -ÿÿ
6 -Dried Chinese blk mushrooms
1/2 ts Whole black peppercorns
3 Garlic cloves
1 tb Fresh coriander roots
– (coarsely chopped)
3/4 lb Fresh ground pork
1/4 lb Shrimp
-shelled, deveined chopped
-ÿÿ
1/4 lb -Fresh crab meat, flaked
1 tb Thai fish sauce
2 ts Sugar
4 Shallots — finely chopped
1 Carrot — peeled, grated
1/4 lb Bean sprouts — tails removed
8 12-inch rice-paper rounds
Peanut oil for deep-frying
Crisp lettuce leaves
– (as an accompaniment)
Fresh mint leaves
– (as an accompaniment)
—–THAI SPRING ROLL DIP—–
1/4 c Sugar
1/4 c Water
1/2 c Red wine vinegar
2 tb Fish sauce
1/4 ts Red chile flakes
2 tb Chopped coriander leaves
-(fresh)
2 tb Chopped peanuts

IN 2 SEPARATE MEDIUM BOWLS, soak bean thread noodles and tree ears in warm
water until soft and pliable (about 15 minutes). Drain the noodles and cut
into 1-inch lengths; set aside. Drain and rinse off sand from tree ears.
Pinch off and discard hard centers; coarsely chop and set aside. Pound
peppercorns, garlic and coriander roots into a coarse paste, or chopped
together in a spice mill. Combine pork, shrimp or crab, fish sauce,
peppercorn mixture, and 1 teaspoon of the sugar. Add shallots, carrots,
bean sprouts, and the reserved bean thread noodles and tree ears; mix
together thoroughly. Dissolve remaining sugar with 1 cup water in a bowl.
With kitchen shears, cut rice paper into quarters. Lay one sheet of rice
paper with the curved edge nearest to you, on a flat surface. Brush
thoroughly with water. Let it sit until it softens into a thin flexible
film (about 1 minute). Mold 1 tablespoon of pork mixture into 1-inch wide
by 2-inch long cylinder and put it near the curved edge of rice paper. Fold
bottom of rice paper over filling. Fold left and right sides over each end
to enclose filling. Continue rolling until completely sealed. Repeat with
remaining filling. Preheat wok until hot. Add enough oil to a depth of
3-inches. Heat to 325F. Add a few rolls and deep-fry for 10 seconds.
Immediately increase to high heat or 375F and deep-fry until crisp and
golden brown (about 6 minutes). Remove and drain. Serve wrapped in a
lettuce leaf with a mint leaf. Dip into Thai Spring Roll Dip.

THAI SPRING ROLL DIP: Combine sugar, water and vinegar in a saucepan over
medium-high heat; boil until reduced to 3/4 cup of liquid. Remove from heat
and stir in the fish sauce and chile flakes. When cooled, transfer to a
dipping saucer and mix in coriander and peanuts. Makes about 24 rolls with
sauce.

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Title: CHICKEN WITH PINEAPPLE (BO-LO-SHAO-JI)
Categories: Chinese, Chicken
Yield: 8 servings

1 Whole chicken
-(about 2 pounds)

————————-MIXTURE A————————-
4 tb Light soy sauce
1 tb Dark soy sauce
1 tb Sake or Chinese rice wine
1 Onion, cut into 1/2-inch
-cubes
3 sl Canned pineapple, cut into
-1/2-inch cubes
2/3 c Juice from the pineapple can
2 1/2 c Water
1 tb Cornstarch dissolved in 2
-Tablespoons water)
1 tb Sasame oil
Chinese parsley for garnish
3 tb Salad oil
3 c Oil for deep-frying

Clean the cavity of the chicken with a cloth.
Prick all over the skin with a fork. Wipe off any
moisture. Place the chicken in a bowl. Pour Mixture A
over the chicken and let stand for about 30 minutes.
Remove the chicken and reserve the marinade.

Heat 3 cups of frying oil to 350F in a wok. Add
the chicken and fry until golden, spooning hot oil
over it from time to time with a ladle. Remove the
chicken and drain on a rack. Pour off oil from the
wok.

Heat 3 tablespoons fresh salad oil in the wok
and sute the onions until they become fragrant. Add
the reserved marinade and pineapple juice; bring to a
boil. Add the water and chicken. Cover and cook for
25 minutes.

Remove the chicken when the liquid is reduced to
1 cup. Add the pineapple chunls top the liquid and
cook over very low heat for 15 minutes.

Meanwhile, cut the chicken into 2-inch pieces,
leaving the bone attached. Arrange them on a platter.

If necessary, thicken the pineapple sauce with a
litle dissolved cornstarch. Sprinkle with sesame oil
and stir well. Pour the sauce over the chicken,
garnish with Chinese parsley (coriander) leaves and
serve.

[Fu Pei Mei’s Chinese Cooking; Japan; ISBN:
4-07-974788-8]

Posted by Fred Peters.

—–

Big Mouth Stew

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
1 can cream of mushroom soup
10 ounces frozen mixed vegetables
1 pound Kielbasa sausage or turkey Kielbasa
Milk
White rice

In a small saucepan, simmer the mixed vegetables until done. While they are co
oking, melt 2 tablespoons of butter in a deep fry pan. Slice the Kielbasa and t
hen quarter each of the slices so there are four bite size pieces. Brown the Ki
elbasa in the butter. Then add the can of cream of mushroom soup to the meat a
nd butter. then add the milk and blend it all together making a cream sauce.
Add the vegetables, blend it all together and serve over rice. Use milk to the
consistency you like.

busted by sooz

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