GUISADO DE PUERCO CON TOMATILLOS (PORK STEW W

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Boneless pork shoulder
2 tb Salad oil
1 lg Onion, chopped
2 Garlic cloves, minced or
– pressed
1 1/2 c Tomatillos, chopped, fresh
– or canned and drained
1 cn Diced green chiles (7 oz.)
1 t Dry marjoram leaves
1/4 c Cilantro, fresh, chopped
1/2 c Water
Salt
Sour cream
Cilantro sprigs

Trim and discard fat from pork; cut pork into 1-inch
cubes. Heat oil in a wide 3 to 4 quart pan over
medium-high heat. Add meat, a few pieces at a time,
and cook until lightly browned on all sides. Lift out
meat, transfer to a plate, and keep warm; reserve
drippings in pan. Add onion to pan and cool, stirring,
until soft (about 7 minutes). Return meat to pan and
stir in garlic, tomatillos, chiles, marjoram, chopped
cilantro, and water. Season to taste with salt. Cover
and simmer until meat is tender when pierced (about 1
hour). Skim off fat. Spoon into serving bowls and
garnish with sour cream and cilantro sprigs.

– – – – – – – – – – – – – – – – – –

Title: Pearls and Chocolate Cookies
Categories: Cookies
Yield: 1 servings

2 1/4 c All purpose flour
2/3 c Cocoa
1 ts Baking soda
1/2 ts Salt
1 c Butter
3/4 c Sugar
2/3 c Brown sugar
1 ts Vanilla extract
2 Eggs
10 oz White chocolate chips

Preheat oven to 350. Combine cocoa, flour, soda and salt in a small
bowl.
Set aside.

In a large bowl, beat butter, sugar, brown sugar and vanilla until
creamy.
Add eggs one at a time beating well after each. Gradually add flour

mixture. Stir in chips. Drop by rounded tablespoonfuls onto ungreased

cookie sheets.

Bake 9-10 minutes until edges are lightly browned. Let stand 2 minutes

before removing from cookie sheets, cool completely.

—–

Onion and Cheese Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter or margarine
2 large red onions — thinly sliced
2 large yellow onions — thinly sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup white cooking wine
2 2/3 cups beef broth
2 cups water
1/4 teaspoon dried thyme
8 slices French bread
olive or vegetable oil
3 cups shredded Swiss cheese

In a skillet, melt the margarine over medium heat. Add the red and yellow onio
ns. Saute the onions until tender. Stir in the sugar, salt, and pepper. Cook
20 minutes, stirring occasionally. Transfer to Crock-Pot. Stir in the cookin
g wine, broth, water, and thyme. Cover and cook on Low 6 to 8 hours or on High
3 to 4 hours.

Before serving:
Preheat oven to 400 degrees F. Place the bread slices on a baking sheet and br
ush with oil. bake 10 to 15 minutes or until toasted. Place half the bread sl
ices in a large serving bowl and sprinkle with half the cheese; repeat the laye
ring process. Pour the hot soup into the serving bowl. Cover and let stand fo
r 5 minutes. Serve.

Serves 6 to 8

– – – – – – – – – – – – – – – – – –

MINESTRONE A LA MOOSEWOOD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Cooked peas or garbanzo bean
1/2 c Dry pasta
1 c Fresh chopped tomatoes
3 tb Olive oil
Parmesan cheese
1 c Chopped onion
4 -5 cloves garlic, crushed
1 c Minced celery
1 c Cubed carrots
1 c Cubed eggplant or zucchini
1 c Chopped green pepper
2 ts Salt
1/4 ts Black pepper
1 t Oregano
1/2 c Fresh chopped parsley
1 t Basil
2 c Tomato puree
3 1/2 c Water or beef stock
3 tb Dry red wine

In a soup kettle, saute garlic and onions in olive oil
until they are soft and translucent. Add 1 tsp salt,
carrot, celery and eggplant/ zucchini. If you use
zucchini, add it with the green pepper. Mix well. Add
oregano, black pepper, stock, puree, cooked beans and
wine. Cover and simmer 15 minutes. Add tomatoes and
remaining salt. Keep at the lowest heat until 10
minutes before you plan to serve. Then, heat the soup
to a boil, add the pasta, and boil gently until the
pasta is tender. Serve immediately, topped with
parsley and parmesan.

Source: Moosewood Cookbook Provided to you by:
Stephanie Needham, Cyberealm BBS original post 9/92
Typed in MM format by Linda Fields, Cyberealm BBS
Watertown NY 315-785-8098

– – – – – – – – – – – – – – – – – –

Title: STEAMED MUSHROOMS
Categories: Chinese
Yield: 8 servings

8 Dried “jyo” black mushrooms
8 Large button mushrooms
2 c Stock
1 Piece star anise
1/2 ts Sichuan peppercorns

————————–SAUCES————————–
1/2 c Plum sauce
1 tb Warm water
2 tb Dry mustard
3 tb Water
1/2 ts White vinegar
1 ts Thin soy sauce

————————–FILLING————————–
1 lb Fatty pork shoulder
1/2 ts Cornstarch
1 ts Water
1 ts Oyster sauce
1 ts Dark soy sauce
1/4 ts Black pepper
2 Green onions, minced
1/4 ts Fresh ginger, minced
1 ts Chinese parsley, minced

Preparation: Wash soak “jyo” mushrooms in warm
water for at least 1 hour. Add star anise and
peppercorns to stock. Stew button mustrooms in stock
for 30 minutes; remove from stock; discard mushroom
stems. Strain stock for use in another dish. Mix plum
sauce with warm water in dip saucer, cover reserve.
Make a paste of dry mustard water; cover let marry
for 30 minutes; then add white vinegar thin soy
sauce.

Filling: Finely chop pork shoulder. Mix cornstarch
water; add oyster sauce, soy sauce black pepper. Add
chopped pork; work with your fingers into thick
mixture. Add onions, ginger Chinese parsley. Allow
filling to stand in covered bowl for 30 minutes. Mound
about 1 1/2 teaspoons of filling on each mushroom.
Arrange on serving plate.

Steaming: In steamer, bring water to rapid boil
first; steam “jyo” mushrooms for 30 minutes; steam
buttons for 20 minutes. Serve. If you plan to reheat
before serving, steam for 5 minutes less, then reheat
for 10 minutes.

—–

Title: Chicken and Mushroom Soup
Categories: Soups/stews, Poultry
Yield: 2 servings

1/2 lb Boneless Chicken Breast 4 tb Sesame Oil
2 c Chicken Stock 2 tb Sherry
1 c Fresh Mushrooms, quartered 2 tb Fresh Parsley, chopped

Thinly slice the chicken breast meat.
Bring the chicken stock to a rolling boil and add the chicken and
mushrooms.
When the soup starts to boil again and all of the ingredients float to the
top, remove from the heat.
Add the sesame oil and sherry and taste for seasoning. Add salt and pepper
if necessary.
Serve in individual soup bowls and sprinkle the parsley on top.
Serves 2.
From The Gazette, 91/02/13.

—–

Title: CREAM OF COQUILLES ST. JACQUES WITH LEEKS
Categories: Soups, Seafood, French
Yield: 4 servings

2 lg Leeks; white parts only,
– cut into 1-1/2″ julienne
2 tb Butter
1 c Fish Fumet
1/4 c Cream sherry
1 1/2 lb Large fresh scallops
– quartered
1 c Whipping cream
Salt
Freshly ground pepper

Wash leeks thoroughly, but do not dry. Melt butter in
heavy large skillet over low heat. Add leeks, cover
and let sweat until tender and translucent, stirring
occasionally, about 10 to 15 minutes. Remove from
heat and set aside.

Add Fish Fumet and sherry to skillet and heat just
until liquid trembles. Add scallops and poach 2
minutes. Remove scallops using slotted spoon and keep
warm. Increase heat and boil liquid until reduced by
half, scraping up any bits clinging to bottom of pan.
Add cream and continue boiling until thickened.
Return leeks to skillet and heat through. Season to
taste with salt and pepper. Divide leeks and sauce
among 4 heated serving plates and arrange scallops on
top. Serve immediately.

—–

Title: GENERAL TSO’S CHICKEN – HOM
Categories: Poultry, Chinese
Yield: 4 servings

3/4 lb Boneless chicken breast
2 ts Dark soy sauce
2 ts Rice wine or dry sherry
1 ts Finely chopped ginger root
1 ts Cornstarch
1 ts Sesame oil
1/3 c Oil, preferably peanut
2 Dried red chiles
– cut in half lengthwise
1 tb Chopped fresh orange peel OR
2 ts – dried citrus peel
-(soaked coarsely chopped)
1/2 ts Roasted Sichuan peppercorns
* (finely ground), optional
2 ts Dark soy sauce
1/4 ts Salt
1 ts Sugar
1/2 ts Sesame oil

CUT CHICKEN INTO THIN SLICES 2 inches long, cutting
against the grain. Put it into a bowl together with
the soy sauce, rice wine or sherry, ginger, cornstarch
and 1 teaspoon sesame oil. Mix well, and then let the
mixture marinate for about 20 minutes. Heat the oil in
a wok or large skillet until it is very hot. Remove
the chicken from the marinade with a slotted spoon.
Add it to the pan and stir-fry it for 2 minutes until
it browns. Remove it and leave to drain in a colander
or sieve. Pour off most of the oil, leaving about 2
teaspoons. Reheat the pan over a high heat and then
add the dried chiles. Stir-fry them for 10 seconds,
and then return the chicken to the pan. Add the rest
of the ingredients and stir-fry for 4 minutes, mixing
well. Serve the dish at once.

KEN HOM

PRODIGY GUEST CHEFS COOKBOOK

—–

Tiramisu Toffee Torte

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cakes
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cake:
1 package pudding-included white cake mix
1 cup strong coffee — room temperature
4 egg whites
4 toffee candy bars (1/4 oz each) — very finely
chopped
Frosting:
2/3 cup sugar
1/3 cup chocolate syrup
1/2 8 oz package cream cheese — softened
2 cups whipping cream
2 tsp vanilla
1 cup strong coffee — room temperature
Garnish:
Chopped toffee candy bars or chocolate
curls, if desired

Heat oven to 350. Grease and flour two 9 or 8 inch round cake pans. In
large bowl,
combine cake mix, 1 cup coffee and egg whites at low speed until
moistened; beat 2 minutes at high speed. Fold in chopped toffee bars.
Spread batter in greased and floured pans. Bake at 350. Bake 9-inch
pans 20-30 minutes, bake 8-inch pans 30-40 minutes or until toothpick
inserted in centre comes out clean. Cool 10 minutes; remove from pans.
cool completely.

In med. bowl combine first 3 frosting ingredients, beat until smooth.
Add whipping cream and vanilla;beat until light and fluffy. Refrigerate
until ready to use.

To assemble cake:
slice each layer in half horizontally to make 4 layers. Drizzle each cut
side with 1/4 cup coffee. Place 1 layer, coffee side up on serving
plate, spread with 3/4 cup frosting. Repeat with second and third cake
layers. Top with remaining cake layer. Frost sides and top of cake with
remaining frosting. Garnish with chopped toffee bars. Store in
refrigerator.

– – – – – – – – – – – – – – – – – –

Title: CRANBERRY SWEET POTATOES
Categories: Vegetables, Fruits, Diabetic, Holidays
Yield: 6 servings

6 Sweet Potatoes 1/2 c Frozen Orange Juice
Concentrate 2 c Cranberries, fresh or frozen
Equal Sweetener, to taste (optional)

Bake the sweet potatoes in a 400-degree oven for about
40 minutes, or until they are soft. Combine the
orange juice concentrate and cranberries in a
saucepan. Bring to a boil. Lower the heat and simmer
until the cranberries pop and the sauce thickens. Add
the sweetener, if desired. Cut the tops of the sweet
potatoes open and press open from the bottom. Top each
potato with the cranberry orange sauce.

—–