PHO BAC (HANOI BEEF RICE-NOODLE SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Beef bones with marrow
5 lb Oxtails
2 lb Short rib plate
2 lg Onion — halved
3 Shallot — unpeeled
2 oz Ginger, fresh — unpeeled, in
8 Star anise
1 Cinnamon stick
4 md Parsnip — cut into 2″ pieces
2 ts Salt
1 lb Beef sirloin
2 Scallion — thinly sliced
1 tb Coriander — shredded
2 md Onion — sliced paper-thin
1/4 c Hot chili sauce (tuong ot)
-or nuoc cham)
1 lb Dried rice stick, 1/4″ wide
1/2 c Nuoc mam (Vietnamese fish sa
Pepper, black
—–GARNISH—–
2 c Fresh bean sprouts
2 Fresh red chile peppers
-sliced
2 Lime — cut into wedges
2 tb Olive oil
2 lg Garlic clove — flattened

*Leave onion unpeeled, and stud with eight whole
cloves.

In order to cut the beef into paper-thin slices,
freeze the pieces of meat for 30 minutes before
slicing.

The night before, clean the bones under cold
running water and soak overnight in a pot with water
to cover at room temperature. (This will help loosen
the impurities inside the bones. When heat is applied,
these impurities are released and come to the top much
faster and can be removed, therefore, producing a
clear broth.)

Place the beef bones, oxtails and short rib plate
in a large stockpot. Add water to cover and bring to a
boil. Cook for 10 minutes. Drain. Rinse the pot and
the bones.

Return the bones to the pot and add 6 quarts of
water. Bring to a boil. Skim the surface to remove the
foam and fat. Stir the bones in the bottom of the pot
from time to time to free the impurities. Continue
skimming until the foam ceases to rise. Add 3 quarts
more water and bring to a boil. Skim off all the
residue that forms on the top. Turn the heat to low
and simmer.

Meanwhile, char the clove-studded onions, shallots
and ginger directly over a gas burner or under the
broiler until they release their fragrant odors. Tie
the charred vegetables, star anise and cinnamon stick
in a double thickness of dampened cheesecloth. Add the
spice bag, parsnips and salt to the simmer-ing broth.
Simmer for 1 hour.

Remove the short rib plates. Pull the meat away
from the bones. Reserve the meat and return the bones
to the pot. Simmer the broth, uncovered, for 4 to 5
hours. Keep an eye on it; as the liquid boils away,
add enough fresh water to cover the bones.

Meanwhile, slice the beef sirloin against the
grain into paper-thin slices, roughly 2 by 2 inches in
size. Slice the reserved short rib meat paper-thin.
Set aside.

In a small bowl, combine the scallions, coriander
and half of the slice onions. Place the remaining
sliced onions in a small bowl and stir in the hot
chili sauce. Blend well.

Soak the rice sticks in warm water for 30 minutes.
Drain and set aside.

When the broth is ready, remove and discard all of
the bones. Strain the broth through a strainer or
colander lined with a double layer of dampened
cheesecloth into a clean pot. Add the fish sauce and
bring the broth to a boil. Reduce the heat and keep
the broth at a bare simmer.

In another pot, bring 4 quarts of water to a boil.
Drain the noodles, then drop them in the boiling
water. Drain immediately. Divide the noodles among 4
large soup bowls. Top the noodles with the sliced
meats. bring the broth to a rolling boil. Ladle the
broth directly over the meat in each bowl (the boiling
broth will cook the raw beef instantly). Garnish with
the scallion mixture and freshly ground black pepper.

Serve the onions in hot chili sauce and the
accompaniments on the side. Each diner will add these
ingredients as desired.

The Foods of
Vietnam
Nicole Rauthier
per Stephen
Ceideburg Submitted By SAM WARING
On MON, 06
NOV 1995 105605 GMT

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Title: Beef Wrap-Ups
Categories: Appetizers, Ground beef
Yield: 72 servings

——————-BCROCKER STEP BY STEP——————-
1/2 lb Ground beef^
1 sm Onion; chopped (abt 1/4 cup)
2 T American cheese; grated
1/4 t Salt
1/4 t Garlic salt
1 Egg; separated
1 c All-purpose flour *
1/3 c Water
1/2 t Salt
1/4 t Paprika
Vegetable oil or shortening

* Do not use self-rising flour in this recipe.
Mix ground beef, onion, cheese, 1/4 teaspoon salt,
garlic salt and egg white; reserve. Mix flour, egg
yolk, water, 1/2 teaspoon salt and paprika until a
soft dough forms. Knead on floured surface until dough
is elastic, about 2 minutes. Divide dough in half.
Roll half into 12″ square about 1/16″ thick; cut into
2″ squares. Fill each square with scant teaspoon beef
mixture. Moisten edges of squares; fold into
triangles. Pinch edges together. Repeat with
remaining dough. Heat oil (1") to 400-degrees in 10″
skillet. Fry wrap-ups until golden, about 45 seconds;
drain. Serve hot or cold. (Betty Crocker’s
Step-by-Step Recipes)

—–

Title: OPEN-FACE DUMPLINGS
Categories: Chinese, Pork, Appetizers
Yield: 6 servings

1 lb Ground pork
10 Chinese dried black
-mushrooms, softened in hot
Water for 20 minutes, stems
-removed and caps
Finely chopped
2 c Minced garlic chives (Or
-substitute 2 cups minced
2 c Minced garlic chives
(Or substitute 2 cups minced
Leeks and 1 tablespoon
Minced garlic)
2 tb Minced fresh ginger
2 tb Soy sauce
2 ts Rice wine
1 1/2 ts Sesame oil
1/4 ts Freshly ground black pepper
1 Egg white, lightly beaten
1 1/2 tb Cornstarch

TO ASSEMBLE: 30 dumpling or gyoza skins Sesame oil for
coating steamer 1/2 cup minced scallion greens

Lightly chop the ground pork until fluffy. Place in a
mixing bowl and add the remaining filling ingredients.
Stir vigorously in one direction with your hand or a
wooden spoon to blend the ingredients evenly.

Place a heaping tablespoon of the filling in the
middle of a dumpling skin and gather the edges of the
skin around the filling. Holding the dumpling between
your index finger and thumb, squeeze it in the center
to form a “waist”. Push the filling up from the
bottom to create a flat surface. Smooth the top
surface with the bottom of a spoon dipped in water.

Line steamer trays with damp cheesecloth or parchment
paper that has been brushed with sesame oil (if
steamer trays are not available, lightly brush several
aluminum pie plates with sesame oil). Arrange the
shaped dumplings about 1/4-inch apart in the steamers
or on the plates.

Fill a wok or a spaghetti pot water level with the
bottom edge of the steamer tray and heat until
boiling. Stack the steamer trays one on top of the
other, cover and place over the boiling water.
Alternatively, you may fit the pie plates in the
spaghetti pot and cover with the lid. Steam the
dumplings for about 15 minutes over high heat,
reversing the stacked trays after 8 minutes. Remove
the cooked dumplings and continue steaming the
dumplings as necessary. Sprinkle the finished
dumplings with the minced scallion greens and serve
with dipping sauces.

—–

SOPA DE ALBONDIGAS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Beef
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Barb Day GWHP32A
—–MEATBALLS—–
1 lb Ground beef — lean
12 Mint leaves
6 Cilantro — sprigs, chopped,
-include stems and leaves
2 tb Onion — chopped
2 tb Tomato — fresh, chopped
1/2 ts Salt — or to taste
1/4 ts Pepper
—–VEGETABLES, BROTH PASTA—–
4 c Beef broth — with rich flavor
1 Chayote — julienne cut, *
1 c Carrots — julienne cut
1/4 c Leek — white part
only/sliced
1/2 c Cabbage — shredded
1/2 c Pasta — shells or macaroni

*Chayote is also called Mirlaton or Huisquil, and is a type of squash.
Make the meatballs: Mix all ingredients and shape into 3/4″ meatballs.
Bring the broth to a low simmer and add the vegatables. Add the meatballs
and top them with the paste. Cover and simmer over low heat for 30 minutes.
Serve hot in bowls, with tortillas. Note: I like to make my own beef broth
for all recipes, but particularly for this one, as it needs a rather strong
broth. This recipe is from the book False Tongues and Sunday Bread, by
Copeland Marks. Barb Day

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Title: The Rose Garden’s Strawberry Melon Soup
Categories: Soups, Restaurants, Dkuhnen msn
Yield: 4 Servings

1/2 Ripe honeydew melon
2 T Fresh lime juice
Granulated sugar
1 Pint of strawberries
Cranberry juice or water

Halve, seed, peel and cut melon into chunks. Combine with lime juice
and 1 teaspoon sugar in blender or food processor. Refrigerate puree
in 2 cup measure. Combine rinsed, stemmed berries and 2 tablespoons
of sugar in blender or food processor until smooth. Place in 2-cup
measure and if needed stir in cranberry juice or water. There should
be equal amounts of puree in the two measuring cups. Chill 2 hours.
Serve by pouring from each measuring cup at same time into opposite
sides of same bowl. Swirl with knife to make patterns. Repeat with
other bowls. From The Rose Garden Bed Breakfast, 4 Upper Canada
Dr., Niagara-On-The-Lake, Ontario.

MMMMM

OLD SOUTH BENNE SEED COOKIES

Recipe By :THE DESSERT SHOW SHOW #DS3258
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 Cup Sesame Seeds, — Toasted
1 Stick Butter, — Room Temperature
1 Cup Firmly Packed Brown Sugar
1 Egg
1 Cup Self-Rising Flour
1 teaspoon Vanilla Extract

Preheat oven to 350 degrees F. Line cookie sheets whit foil. In large
mixing bowl, combine butter, brown sugar, egg, flour and vanilla. Beat
until well mixed. Stir in toasted sesame seeds. Drop dough on foil line
baking sheets, using 1/2 teaspoon for each cookie. Space 2 inches apart.
Bake 8-10 minutes or until cookies are lightly browned. Remove from sheets
immediately and cool on racks.

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2 cans cut green beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 med. purple onion, chopped
2 med./lg. tomatoes, chopped
2 cloves garlic, minced
1/2 Tbs. dried thyme
1 tsp. dried oregano
1 tsp. dried basil
Balsamic vinegar

Combine the beans, vegetables, and herbs in a bowl. Pour balsamic vinegar over
whole lot, cover, and chill. I’m not sure how much b. vinegar I use for this,
but I would guess about 2 c. I cover the salad about 2/3 way. You could
probably get by with less, but I like to let as much of it marinate as
possible. This is great in warm weather and keeps awhile in the fridge.

CHOCOLATE SPIDERWEB SNAPS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : S_Living Desserts
Cookies Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Shortening
2 c Sugar
4 1-ounce squares unsweetened
Chocolate, melted
2 Eggs
1/3 c Light corn syrup
2 1/2 tb Water
1 t Vanilla extract
4 c All-purpose flour
2 ts Baking soda
1/2 ts Salt
Frosting
1/2 c Semisweet chocolate morsels
Frosting
6 c Sifted powdered sugar

Halloween. About 6 tablespoons warm water Paste food
coloring Cream shortening; gradually add sugar,
beating at medium speed of an electric mixer until
light and fluffy. Add melted chocolate, eggs, corn
syrup, water, and vanilla; mix well. Combine flour,
soda, and salt; add to creamed mixture, beating just
until blended. Shape dough into two 12-inch rolls;
wrap in wax paper. Chill several hours. Unwrap rolls,
and cut into 1/4-inch slices; place on ungreased
cookie sheets. Bake at 350 degrees for 10 to 12
minutes. Cool on cookie sheets 5 minutes. Remove to
wire racks to cool completely. Spread frosting over
cookies to within 1/8 inch of edge; let stand until
frosting sets.Place chocolate morsels in top of a
double boiler; bring water to a boil. Reduce heat to
low; cook until chocolate melts. Let stand until
almost cool but not set. Spoon melted chocolate into
decorating bag fitted with metal tip No. 2. For round
pattern, pipe chocolate in 5 or 6 circles around top
of cookie. Pull the point of a wooden pick across
chocolate circles from the center to the outer edge.
Repeat 8 or 10 times, spacing evenly across top of
cookie.For linear pattern, pipe chocolate in parallel
lines, about 1/4-inch apart, across top of cookie.
Pull the point of a wooden pick diagonally across
lines. Let stand at room temperature until chocolate
is firm. Yield: 6 dozen.FRO sugar and enough water to
make frosting a spreading consistency, stirring well.
Color as desired with a very small amount of paste
food coloring. Yield: 1-3/4 cups.NOTE: Dough may be
frozen up to 3 months. Slice dough while frozen, and
bake as directed.

– – – – – – – – – – – – – – – – – –

Title: Fresh Cherry Crunch
Categories: Desserts
Yield: 16 squares

—————————CRUNCH CRUST TOPPING————————–=
–
1 c All purpose flour
1 c Quaker Oats; uncooked
1 c Dark Brown Sugar
-firmly packed
1 c Butter

———————————-FILLING———————————-
3 c Fresh cherries; pitted
1 c Granulated white sugar*
1 c ;water
3 tb Cornstarch
1/2 ts Pure Almond Extract

———————————OPTIONAL———————————-
1 c Semi-sweet chocolate chips

* When adding chocolate chips to this recipe, use 1/2 cup granulated
sugar instead of 1 cup.

Preheat oven to 375 degrees F.

Combine the crunch crust mixture until it resembles coarse crumbs.
Pat 3/4 of the mixture into a 9 x 9 inch baking pan, reserving the
remaining crumbs for the top, and set aside.

Combine the filling mixture, except the almond extract and bring to a
boil, stirring constantly, until thickened. Let cool slightly and
stir in the almond extract.

Pour filling onto crumb mixture and, if adding the chocolate chips,
sprinkle them over the filling and top with remaining crumbs.
Bake at 375 degrees F. for about 45 minutes.

When cool, cut into squares.

Note: This is a very rich dessert!

From the personal MM recipe database of Sandy Gamble

—–

Garlic Chicken Pizza

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces light cream cheese — softened
1/4 cup nonfat sour cream
2 cloves garlic — mashed
1 cup boned and skinned chicken breast halves — cooked and
diced
1/2 red onion — cut in rings
1/2 tomato — chopped
1/2 cup mushrooms — sliced
1 cup mozzarella cheese — shredded
1 pizza crust — * see note

*use store bought or homemade (see recipe) your choice.
Mix together cream cheese, sour cream and mashed garlic until smooth. Spread
on pizza crust, top with chicken, onion, tomato and mushrooms and cheese.
Bake in a 350 oven for 15 minutes or until crust is done and cheese is
melted. Top with parmesan cheese.

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