Recipes published in ‘Sauce Marinade’

Oriental Cabbage Salad

Recipe

2 Oct

Recipe By :
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16 ounce package cole slaw — (cabbage
carrots)
1 cup toasted slivered almonds
2 green onions — (to taste)
1/2 cup oil — (scant)
1 package oriental ramen noodles — regular flavor)
1 teaspoon sugar

Brown slivered almonds in ungreased frying pan on low heat (do not
burn!)

Mix cabbage, almonds and green onions

Mix oil, sugar and seasoning packet from noodles, pour over cabbage
mixture

Immediately before serving, crunch up noodles and add to cabbage
(noodles will get soggy if added to early

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Filed under: Dupree, Sauce Gravy, Sauce Marinade, Sauces

Fresh Pizza Sauce

Recipe

8 Jul

1/3 c. olive oil
2 c. finely chopped onions
8 c. peeled, seeded, coarsely chopped tomatoes (put through blender, if
desired)
2 (6 oz.) cans tomato paste
2 tbsp. oregano, crumbled
2 tsp. basil, crumbled
1 bay leaf
2 tbsp. sugar
1 tbsp. salt
1/2 tsp. pepper
2 tbsp. finely chopped garlic

Heat oil in large stainless steel pan, 6 to 8 quarts. Add onions
and cook over medium heat for 6 to 8 minutes until transparent. Add
garlic and cook another minute. Stir in tomatoes, paste, oregano,
basil, bay leaf, salt, pepper and bring to a boil. Then simmer,
uncovered for an hour or until thick. Stir occasionally. When
finished the sauce should be thin and fairly smooth. Remove bay
leaf. Taste and season. May be canned or frozen. 5 to 6 pints.

Filed under: Chile, Sauce Gravy, Sauce Marinade, Sauces, Thai

Nasty Spider Cake

Recipe

20 Apr

Title: NASTY SPIDER CAKE
Categories: Cakes, Halloween
Yield: 1 Cake

1 Cake mix
1 pk Green jello prepared
Black frosting
8 Licorice sticks
8 Gumdrops

(once made as a tease for a woman who HATED spiders)

Take your average cake mix. Bake it up in 2 metal bowls–1 bigger
than the other. Once unmolded, cut the bigger one (the “body”) in
half, horizontally. CAREFULLY scoop out an adequate cavity in each
half. FILL with well-whipped set green Jello, and reattach the
halves. Frost black, arrange on serving platter. Use licorice stix as
legs. Use 2 BIG green gumdrops and 6 little ones as eyes. When the
cake is cut into, it spurts green goop, just like a real spider when
stepped on.

Why not add a red hourglass to the back and make it toxic? 😉

August 1994, Lars in Denmark

MMMMM

Filed under: Ethnic, Italy, Pasta, Sauce Gravy, Sauce Marinade, Sauces

Kreplach W/ Several Fillings

Recipe

29 Mar

Title: KREPLACH W/ SEVERAL FILLINGS
Categories: Side dish, Pasta, Jewish
Yield: 5 servings

———————–NOODLE DOUGH———————–
1/2 ts Salt
2 Eggs; slightly beaten
2 c Flour; unsifted,(scant)
-OR- instead of making
-noodles, buy Won-Ton
-skins

———————-CHICKEN FILLING———————-
2 c Cooked chicken; minced
1 tb Onion; minced
1 Egg
Salt and pepper; to taste

——————-CHICKEN LIVER FILLING——————-
2 c Broiled chicken livers
2 Eggs; hard boiled
1 Onion; small minced
Salt and pepper
1 tb Schmaltz; chicken fat

———————–MEAT FILLING———————–
2 c MEAT; Cooked and ground
1 Egg
1 tb Onion; minced
Salt and pepper

———————-CHEESE FILLING———————-
2 c COTTAGE CHEESE; FARMERS, DRY
3 tb Matzo Meal; OR bread crumbs
1 Egg
2 tb Onion; minced
Salt and pepper

NOODLES: This is a lost art. may I add that I usually
use wonton skins and make life easy for myself; but
once in awhile….

1. Add salt to eggs, add eggs to flour. Mix with your
hands until the dough leaves the sides of the bowl. It
should be fairly stiff. Knead until dough is smooth
and elastic.

2. Roll out on a lightly floured board (or on a white
cloth). Roll and stretch until it is paper thin…well
very thin.

3. Cut into 3″ squares. Place one T of filling in
center of each square and fold to make a triangle.
Crimp edges with a fork and cook in boiling water. If
you have a pasta machine (or I sometimes use a Food
Processor) go for it.

4. Cook until they rise to the top; about 10 or 12
minutes. DO NOT COOK IN THE SOUP. You may warm them in
the soup.

FILLINGS. These days I zap all the ingredients for
each type of filing in the Food Processor, leaving the
eggs for last. For the cheese filling, you just want
to combine the ingredients.

NOTE: I would serve all but the cheese with Chicken
Noodle soup or as an appetizer or side dish.. The
Cheese Kreplach are usually served on the side (for a
dairy meal) with sour cream. Each of these recipes
makes about 30; figure at least 3 each

SOURCE: A Jewish Mother’s Cookbook; Author, Elaine
Radis; published on disk by ONE COMMAND SOFTWARE, 1995.

—–

Filed under: Chile, Pork, Sauce Marinade

Oyster And Plantation Soup

Recipe

11 Apr

OYSTER AND PLANTATION SOUP

Recipe By : CHEF PAUL PRUDHOMME
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons white pepper
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon dried tarragon leaves
1 teaspoon dried ancho chile peppers
1/2 teaspoon dried thyme leaves
1 tablespoon all purpose flour
1 cup chicken stock
2 tablespoons butter
1 cup chopped onion
2 ripe plantains *see note
2 13 ounce cans unsweeteed cocnut milk
1 cup heavy cream
1 pint fresh shucked oysters — in their liquor,
— liquid inside shell

combine the seasoning mix ingredients in small bowl. Dissolve the flour in 2
tablespoons of the stock. Melt butter in a heavy 5 quart pot over high heat.
When it sizzles, add the onions and plantations and cook, stirring constantly,
until the onions begin to brown and the plantains are tender, about 8 minutes.
Add the remaining stock and deglaze the pot (that’s just a fancy professional
chef’s term for scraping and using the liquid to loosen the brown bits.) Add
the seasoning mix, flour-stock mixture, and coconut milk. Stir well, then
stir in the heavy cream. Bring just to a boil, stirring constantly, and add
the oysters and their liquor. Return to a gently boil, reduce the heat to
medium, and cook, stirring occasionally, just untilt he oysters are heated
through. about 3 minutes. Remove fromt he heat and serve.

– – – – – – – – – – – – – – – – – –

NOTES : PLANTATION: A TROPICAL FRUIT LARGE THAN BUT VERY SIMILAR TO BANANAS,
ARE GENERALLY COOKED BEFORE SERVING. WHETHER THEY ARE USED GREEN OR RIPE
DEPEND UPON THE PARTICULAR RECIPE. MOST LATIN AMERICAN MARKETS KEEP A GOOD
SUPPLY OF THE POPULAR FRUIT ON HAND.

Filed under: Barbecue, Sauce Gravy, Sauce Marinade, Sauces

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Recipes published in ‘Sauce Marinade’

Oriental Cabbage Salad

Fresh Pizza Sauce

Nasty Spider Cake

Kreplach W/ Several Fillings

Oyster And Plantation Soup

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