Recipes published in ‘Preserving’

Laksa

Recipe

14 Oct

LAKSA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Rice vermicelli
3 lb Whole fish
7 1/3 c Water
2 ts Galangal powder
3 Stems lemon grass chopped
5 Sprigs fresh mint
5 Sprigs fresh basil
8 Dried kaffir lime leaves
4 Dried red chillies, halved
8 sm Fresh red chillies, halved
8 Dried kaffir lime leaves
-extra
3 2/3 c Coconut cream
3 oz Bean sprouts (chinese white)
2 ts Salt
2 ts Caster sugar
—–CHILI PASTE—–
3 Stems lemon grass, finely
-chopped
1/4 ts Shrimp paste
1/3 c Water
3 ts Galangal powder
3 sm Fresh chillies

Add vermicelli to pan of boiling water, boil uncovered 2 minutes or until
just tender, rinse and drain.

Remove and discard heads from fish, fillet fish, reserving bones.

Remove and discard fish skin. Cut fillets into strips.

Combine water, powder, lemon grass, mint, basil, lime leaves, and dried and
fresh chillies in pan, simmer covered for 30 minutes.

Add fish bones, simmer for another 10 minutes. Strain resulting stock,
discarding bones and chilli mixture. You need 1125 ml of stock so add water
if necessary.

Place extra lime leaves in a bowl, cover with warm water, stand 20 minutes.
Drain, and slice leaves thinly.

Return stock to pan, add chilli paste, fish strips, coconut cream, sliced
lime leaves, sprouts, salt and sugar and bring to the boil. Divide
vermicelli into serving bowls, pour soup over it. Garnish with extra sliced
chillies, baby basil leaves and bean sprouts.

Chilli paste. Blend or process all ingredients until smooth.

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Filed under: Canning, Preserving

Savory Hamburger Soup

Recipe

13 Feb

Title: Savory Hamburger Soup
Categories: Soups, Microwave
Yield: 2 servings

1 lg Carrot, thinly sliced
2 tb Chopped onion
1 tb Water
1/2 lb Lean ground beef
1 c Tomato sauce
1/2 c Water
2 tb Dry red wine
1/2 ts Sugar
1/4 ts Salt
Dash garlic powder
Dash pepper
2 tb Shredded cheddar cheese

In a 1-quart casserole micro-cook sliced carrot and chopped onion, and
1 T
water, covered, on 100% power for 2 minutes. Stir the ground beef into
the
partially cooked vegetables. Micro-cook, uncovered, on 100% power for 3
minutes, stirring once to break up the meat. Drain off the fat. Stir in
tomato sauce, 1/2 cup water, dry red wine, sugar, salt, garlic powder
and
pepper. Micro-cook, uncovered, on 100% power for 4 to 5 minutes more or
until mixture is heated through and vegetables are tender. Sprinkle
with
shredded cheddar cheese and serve.

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Filed under: Condiments, Fruits, Harned 1994, Moroccan, Preserving

Salt Free Chili Powder

Recipe

5 May

Salt Free Chili Powder

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tbsp. paprika
2 tsp. oregano
1 1/4 tsp. cumin
1 1/4 tsp. garlic powder
3/4 tsp. red pepper
3/4 tsp. onion powder

Mix all ingredients together. Store in airtight con tainer. Use as desired.
Makes 4 tablespoons.
NOTES : (Ideal For Seasoning Chili Beans Or Anything Spicy)

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Filed under: Canning, Jam Jelly, Preserving

Spanish White Bean Soup

Recipe

13 Apr

SPANISH WHITE BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Spanish Soups/stews
Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb White beans, dried
16 c Water, divided
2 1/2 lb Ham hocks, 4 hocks
1 1/4 c Leeks, diced
2 c Onions, chopped
1 t Garlic, chopped
1/2 ts Thyme, dried
1 t Olive oil
1 1/2 c Carrots, chopped
1 1/2 c Turnips, cubed
1/4 c Coriander, fresh, chopped

1. Inspect the beans for imperfections or stones and
rinse them under cold water. Place in a soup pot with
4 cups water. Bring to a boil and cook 10 minutes.
Remove from the heat and cool 30 minutes. 2. Drain the
beans and return them to the soup pot with the
remaining 12 cups water. Add the ham hocks, cover, and
bring to a boil. Reduce to a simmer. 3. Meanwhile,
saute the leeks, onions, garlic and thyme in the olive
oil over medium heat until wilted, about 5 minutes.
Add to the soup pot. 4. Cook, covered, 1-1/2 hours.
Add the carrots and turnips and cook 30 minutes. 5.
Remove the hocks and cool. When cool enough to
handle, remove the meat from the bones, discarding the
fat. Add the meat to the pot. 6. Add the coriander
and serve. Yield: 8 to 10 servings. Recipe from
“Cuisine Rapide” from Pierre Franey and Brian Miller.

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Filed under: English, Preserves, Preserving

Felafel-1

Recipe

11 Aug

FELAFEL -1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Felafel—–
2 c Chickpeas — cooked
1 Egg, Beaten
3 Cloves Garlic — crushed
1/4 c Celery — finely minced
1/4 c Scallions — finely minced
1/2 ts Ground Cumin
1/4 ts Turmeric
1 1/2 tb Flour
1/8 ts Cayenne Pepper
1 d Pepper
3/4 ts Salt
——Felafel Sauce—–
1 c Yogurt
2 tb Tahini
1 tb Lemon Juice
3 Cloves Garlic — crushed
1/4 ts Cumin

Put ingredients in food processor. Chill well. With
floured hands, make the batter into one dozen patties.
Dust each lightly with flour. Heat a 2-inch pool of
oil in a heavy skillet to 365 degrees. Deep fry
felafel until golden brown and serve in pitas with
sauce, lettuce, and tomatoes.

Recipe By :

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Filed under: Canning, Preserving, Vegetables

Pretty Party Mousse

Recipe

24 Apr

Title: Pretty Party Mousse
Categories: Desserts
Yield: 10 servings

18 Vanilla wafers
20 California dried figs
— stewed and cut up
1 c Evaporated milk
-OR- light cream
1 c Water
1/2 c Sugar
1/2 ts Instant coffee
1 ts Cinnamon
1 ts Vanilla
1 c Minced toasted walnut meats
2 c Heavy cream; whipped
1 qt Chocolate ice cream
Whole figs for garnishing

Crumble vanilla wafers and cut the figs into saucepan. Add evaporated
milk or cream, sugar, and instant coffee. Place over medium heat and stir
constantly until cookies and figs are blended with the liquid. Chill
until cold. Add cinnamon and vanilla. Meanwhile, mince walnut meats and
place in moderate oven (350 F.) for about 10 minutes or until crisp. Whip
cream, reserving one-fourth for garnishing. Place ice cream in mixing
bowl, stir until somewhat softened. Quickly add fig cookie mixture, nuts
and whipped cream. Combine thoroughly, working fast. Before ice cream
melts turn it into a mold and place in freezing compartment of
refrigerator. Freeze fast until firm. To serve, dip quickly into
just-warm water, turn out on chilled serving plate, garnish with whipped
cream that has been sweetened and flavored with vanilla. Surround with
whole figs. Serves 10 to 12.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Filed under: Canning, Preserving

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Recipes published in ‘Preserving’

Laksa

Savory Hamburger Soup

Salt Free Chili Powder

Spanish White Bean Soup

Felafel-1

Pretty Party Mousse

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