BAKED GRAPEFRUIT

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruits Appetizers
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Grapefruit
4 t Dark brown sugar
2 t Butter or margarine
4 Maraschino cherries

1. Cut each grapefruit in half crosswise. Remove any pits and cut around
each section with a sharp knife.
2. Sprinkle each grapefruit with 1 teaspoon sugar.
3. Dot each half with 1/2 teaspoon of butter. Place grapefruit halves on a
paper plate.
4. Heat, uncovered, in Microwave Oven 4 minutes.
5. Garnish each half with a maraschino cherry.
6. Serve hot.

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Soupe au Pistou

Recipe By : Miriam Podcameni Posvolsky ( ELLE, Fiches)
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
300 grams bacon
3 cups white beans
1 cup string beans — diced
1 carrot — diced
3 potatoes, peeled and — diced
3 tomatoes, peeled, seeded and — chopped
1/4 lb grated parmesan cheese
2 garlic cloves — crushed
1/2 cup olive oil
1/4 lb small pasta
15 large basil leaves
1 teaspoon oregano
salt and pepper — to taste

1. Scald bacon, and place in a stock pot with 3 liters water.
2. Bring to a boil and add the white beans and carrot.Simmer covered until
beans are almost cooked.
3. Add string beans and potatoes. And continue cooking uncovered over
medium heat.
4. Add pasta and cook until pasta is done. Check seasonings.
5. In a small bowl blend tomatoes, garlic , basil and oregano and crush
into a paste.
6.Start adding the olive oil as if for a mayonnaise, alternating with the
cheese until both have been incorporated.
. Transfer the tomato mixture to a serving tureen and dissolve it with a
little of the boiling soup. Pour rest of soup into mixture and cover. Let
stand 5 minutes to infuse.
Serve at once.

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NOTES : Other vegetables may be added.

Title: FIERY BEEF STIR-FRY
Categories: Chinese, Beef
Yield: 6 servings

1/2 lb Boneless tender beef steak
(sirloin, rib eye or top
-loin)
1 tb Cornstarch
4 tb Soy sauce, divided
1/2 ts Sugar
1 Clove garlic, minced
1 1/4 c Water
4 ts Cornstarch
1 1/2 ts Distilled white vinegar
1/4 ts Ground red pepper (cayenne)
3 tb Oil, divided
3 c Bite-size cauliflowerets
Salt
1 Onion, chunked and separated
1 Green pepper, chunked

Cut beef across grain into thin strips. Combine 1 Tb.
each cornstarch and soy sauce with sugar and garlic in
small bowl; stir in beef. Let stand 15 minutes.
Meanwhile, combine water, remaining 3 Tb. soy sauce, 4
tsp. cornstarch, vinegar and red pepper; set aside.
Heat 1 Tb. oil in hot wok or large skillet over high
heat. Add beef and stir-fry 1 minute; remove. Heat
remaining 2 Tb. oil in same pan. Add cauliflowerets;
lightly sprinkle with salt and stir-fry 2 minutes.
Add onion and green pepper; stir-fry 4 minutes. Stir
in beef and soy sauce mixture; cook and stir until
sauce boils and thickens.

Serves: 2 From: Kikkoman recipe booklet Posted by:
Debbie Carlson – Cooking Echo

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CHICKEN WITH WINTER VEGETABLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : French Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Skinless chicken breast
Salt and pepper
16 Baby carrots
16 Scallions
8 Brussel sprouts
1 Potato
1/4 lb Parsnip
4 1/2 c Chicken broth
1 tb Butter
1 tb Flour
1/4 c Heavy cream
1/4 c Horseradish,fresh
1/4 ts Tabasco sauce
1/4 c Chopped fresh parsley

1. Place the chicken breast halves on a flat surface
and trim away and discard fat. Sprinkle with salt and
pepper. 2. Peel the carrots. If using large carrots,
cut into sticks about 2-in. long and 1/2-in thick.
Trim the root end from the scallions. Cut off most of
the green part, leaving pieces about 3 inches long.
Trim the sprouts. If they are large, cut them in half.
3. Peel the potato and cut into 3/4 cubes. Put into
bowl of cold water. 4. Peel the parsnip and cut into
rectangles about 1-in long 1/2-in wide. 5. Put 4 cups
broth in a large wide, kettle and add the carrots,
sprouts, drained potato and parsnip. Sprinkle with
salt and pepper. Bring to a boil and let simmer 5-6
min. Add the chicken breast halves, in one layer, and
the scallions. Cover and cook about 7 min. 6.
Meanwhile, melt the butter in a saucepan and add the
flour, stirring with a wire whisk. When blended and
smooth, add the remaing broth, stirring rapidly with a
wire whisk. Add the cream and bring to a boil,
stirring. Add the horseradish, tabasco sauce, and salt
and pepper to taste. 7. Sprinkle the chicken and
vegetables with the parsley and serve with the
horseradish sauce.

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Egg Ribbon Soup With Shrimp And Spinach (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6616
Serving Size : 4 Preparation Time :0:00
Categories : Soup-Ss Seafood-Ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups chicken broth
8 ounces peeled and deveined shrimpm — net
–cut into 1/2 inch chunks
1/2 pound spinach — stemmed and washed
4 eggs — lightly beaten
salt and pepper
oriental sesame oil
–chili oil or chili paste
–to drizzle in — optional
fresh lime wedges

Bring broth to a boil in a medium saucepan. Add shrimp to soup and bring
back to a boil. Add spinach and bring back to a simmer.

Pour beaten eggs into soup in a steady stream; eggs will curdle into ribbon
shaped strands. Season to taste with salt and pepper and remove saucepan
from heat. Immediately ladle into soup bowls and drizzle a few drops of
sesame or chili oil or chili paste into your soup. Add drops of lime juice
if you wish.

Yield: 4 servings

All Recipes

Busted for you by Gail Shermeyer <4paws@netrax.net>

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Braised Celery

Recipe By : Cook’s Illustrated 7/8/93
Serving Size : 12 Preparation Time :0:00
Categories : Cook’s Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cook’s Illustrated 7/8/93
2 tablespoons Butter
1 tablespoon Olive oil
2 large Heads celery — tough outer
Stalks removed — each head
lengthwise — into 6
(reserve 1/2 cup — leafy tops for sauce
1/2 teaspoon Salt

1. Heat oven to 375 degrees. Heat butter and oil in a large ovenproof
skillet. Add celery pieces and saut, turning once, until golden on
both sides, about 10 minutes. Sprinkle celery with salt, add about 1/2
cup water, and transfer skillet to oven. 2. Braise celery for 10
minutes, then turn. Continue braising celery until tender but not
falling apart, another 10 to 15 minutes. Return skillet to stove;
simmer celery over medium heat until any remaining liquid thickens to
form a nice glaze. (Can loosely cover and set aside at room temperature
up to 6 hours.) Note: When preparing the celery, make sure not to trim
off the root end—you’ll need it to hold the stalks together.

mm Norma Wrenn

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Title: Chocolate Arabians
Categories: Cookies
Yield: 1 servings

1/4 lb Unsalted butter
1/2 c Semi-sweet chocolate chips
-(3 oz.)
2 lg Eggs
1 ts Coffee liqueur
1/2 c All-purpose flour
3/4 c Sugar
1 ts Instant espresso powder (or
-instant coffee
1/2 c Pecans (2 oz.)
24 lg Pecan halves

Recipe by: dianna@mips.com (Dianna Vosburg – Consultant)
In a medium saucepan, bring 2 inches of water to a simmer and remove from
heat. Cut butter into 1-inch pieces and put into a heatproof bowl with the
chocolate. Set the bowl over the hot water and stir until smooth. Cool
slightly. Whisk in the eggs and liqueur, then stir in the flour, sugar,
and
espresso. Chop and stir 1/2 C. of the pecans into the batter.

Adjust oven rack to middle position and heat oven to 350 degrees F. Line
two mini-muffin tins (each with 12 cups) with paper muffin cups. Spoon
batter into cups, filling them three-quarters full and placing a pecan
half
in the center of each cup of batter. Bake until batter is set and a
toothpick inserted into the centers comes out clean, about 20 minutes.

Cool 2-3 minutes in muffin tins, then transfer each piece to a wire rack.
(can store in an airtight container for three days or freeze up to 1
month.)

May be served in the paper cups, or removed from papers before serving.

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MIXED GREENS AND HERBS WITH CUMIN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 c Mixed greens — such as
– Mustard, Arugula,
– Watercress, Dandelion,
– Kale, Spinach, Chard,
– Escarole or others
4 lg Garlic cloves
Salt
2 lg Handfuls Italian parsley
-(leaves), chopped finely
1 Handfuls cilantro leaves,
– (or more), chopped finely
3 tb Fruity olive oil
2 ts Paprika
2 ts Ground cumin
1 Lemon — cut in wedges

MAKE A MIXTURE OF GREENS TO SUIT your taste. Cut away the stems and stalks
and wash the leaves. Set the greens in a steamer, with the tougher greens
on the bottom. Cover and steam until tender, about 10 minutes. Or, cook
each type of green separately in boiling, salted water, until done. Let
cool a few minutes in a colander, then squeeze out the extra liquid and
chop roughly. Pound the garlic and 1/2 teaspoon salt together in a mortar
until finely broken down, then add the parsley and cilantro and continue
working until you have a rough paste. Or, combine the garlic, salt and
herbs in a food processor and work until everything is fine. You may need
to add a little olive oil. Warm the olive oil with the paprika and cumin.
When it begins to smell good, add the herb paste and mix the 2 together.
Next add the greens and cook everything together for a minute or so until
any excess moisture has evaporated. Taste and season with salt, if
necessary. Pile into a serving dish and garnish with the wedges of lemon.

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Title: JADE AND RUBY STIR-FRY
Categories: Chinese, Chicken
Yield: 4 servings

2 Boneless, skinless chicken
-breast halves
1 lb Fresh broccoli
2 tb Vegetable oil
1 md Onion, chunked
2 tb Water
2 Medium-size red bell
-peppers, chunked
1/2 lb Fresh mushrooms, quartered
1/3 c Kikkoman Stir-Fry Sauce
1/4 ts Crushed red pepper

Cut the chicken into 1-inch pieces. Cut the broccoli
flowerets into bite-size pieces and the peeled stalks
into thin slices. Heat the oil in a hot wok or large
skillet over high heat. Add the chicken and stir-fry
for 1 minute. Add the broccoli and onion; stir-fry
for 1 minute. Add the water, cover, and cook for 5
minutes, stirring once. Add the bell peppers and
mushrooms; stir-fry for 3 minutes. Add the stir-fry
sauce and crushed red pepper. Cook, stirring, until
the chicken and vegetables are coated with the sauce.

Kikkoman advertisement.

[Country Home; February 1992]

Posted by Fred Peters.

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Title: CHINESE: SZECHWAN NOODLES WITH GREEN ONIONS
Categories: Side dish, Chinese, Ethnic
Yield: 8 servings

1 lb Chinese noodles (not canned)
3 1/2 tb Dark brown sesame oil
3 1/2 tb Soy sauce
2 tb Rice vinegar
2 tb Granulated sugar (or to
– taste)
1 ts Hot chili oil (or to taste)
6 Green onions, sliced finely
– on the bias, divided
Black sesame seeds, optional
Fresh cilantro, oprional
1/4 c BBQ pork, optional

Bring a generous amount of unsalted water to a boil.
Add the noodles (all at once) for approximately 2
minutes, or until al dente (toothy but firm). Use
chopsticks or two wooden spoons to separate noodles as
they cook. Do not overcook.

Empty noodles into a large colander, then immediately
flush with cold running water until cool. Shake off
excess water and drain for 15 to 30 minutes.

Combine sesame oil, soy sauce, vinegar, sugar and
chili oil; mix well. Pour over noodles and use your
hands to evenly distribute seasoned sauce. Work
carefully so noodles don[t break. Gently spread sauce
over each strand and allow the noodles to fully absorb
sauce before eating.

Add all onions except 2 tablespoons. Toss and mix to
evenly distribute the onions. Garnish with remaining
onions, sesame seeds and cilantro, if desired.

Noodles taste best if they are allowed to sit and the
flavors meld for a few hours before serving.

Serve refrigerated and cold, or at room temperature.

219 calories based on ten servings.

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