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FareShare Gazette Recipes -- March 2007 - D's

 

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Dill Pilaf - Azerbijan

Doug's Sweet and Sour Pork (using BS Splenda)

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* Exported from MasterCook *

Dill Pilaf - Azerbijan

Recipe By : Rice Gourmet
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-03 Mar 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups rice
3 tablespoons oil
4 cups beans
2 tablespoons margarine
1 1/2 cups water
or meat broth or vegetable broth
1 teaspoon flour
2 tablespoons lemon juice
1 bunch dill
Salt

Boil a lot of water (about 8 cups), a pinch of salt and a few drops of oil;
add the rice and when tender pour out the excess water. Put the strained
rice in a pot sprinkle some oil on the rice. Set aside.

Melt the margarine and put into a saucepan with 1 1/2 glasses of water,
flour, lemon juice and a little salt; mix. Pare the beans. Add to the
saucepan, cover and simmer until cooked.

Take a heavy pot; add 1 cup of water and steam the rice and the beans which
you layer on top of the rice. Cook on low until the rice is fully cooked.

Chop the dill. Fold into the steaming rice and serve.

Serves 4 as main dish, 6 as side dish

Source : Rice Gourmet. Formatted by Chupa Babi in MC: 11.24.02

This recipe is easy to make and can be made in less than an hour. A
vegetarian recipe that can be made Vegan by using water or vegetable stock
instead of meat stock.

This dish from Azerbaijan is a complete meal as it combines beans and rice.
The dill adds a fresh taste to the meal. Try with fresh tomatoes and
cucumber or plain yogurt.

Contributed to the FareShare Gazette by Chupa; 18 March 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 1182 Calories; 19g Fat (14.5% calories from 
fat); 53g Protein; 202g Carbohydrate; 52g Dietary Fiber; 0mg Cholesterol; 105mg 
Sodium. Exchanges: 13 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat.


 

* Exported from MasterCook *

Doug's Sweet and Sour Pork (using BS Splenda)

Recipe By : Doug
Serving Size :   Preparation Time :0:00
Categories : Volume 10-03 Mar 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Splenda brown sugar blend
Rice wine vinegar
1 tablespoon liquid honey
Hot water
1 tablespoon dark soy sauce
1 tablespoon cornstarch -- mixed with
3 tablespoons cold water
1 medium carrot
1/2 medium green bell pepper
1 celery stalk
Salt to taste
Pork tenderloin -- cut up
Cornstarch
Ginger wine
or dry sherry and/or Chinese cooking wine
Romaine lettuce
Chopped scallion
Sesame oil

1/2 cup Splenda brown sugar blend, bring cup to half with rice wine
vinegar. Add one tablespoon of liquid honey to the cup, and fill to one
full cup with hot water. Dump into a sauce pan, and bring to simmer until
sugar is all dissolved. Add 1 tablespoon dark soy sauce. Mix 1 tablespoon
cornstarch to 3 tablespoons cold water, and add to the pan, stirring.
Meanwhile, peel a medium carrot, and roll cut. Cut 1/2 medium green pepper
into diagonal pieces, slice 1 stalk of celery diagonally. Place all of
above in a small pan and simmer for about 5 minutes, or until carrot sort of
cooked but still crisp. Drain, reserve cooking liquid and add the veggies
to the sauce, taste for sweetness and salt. Add salt if required, and add a
couple of dashes of sesame oil. Keep warm.

Now for the pork and how I do it. I use tenderloin, cut into appropriate
pieces, and marinate with corn starch and ginger wine. If ginger wine
unavailable, use dry sherry and/or Chinese cooking wine. Then stir fry the
pork in peanut oil, just long enough to brown the pork on all sides. Keep
warm until ready to plate it.

I would then place 2 or 3 leaves of romaine on the platter, add the cooked
pork pieces and sauce over with prepared S & S sauce. Chopped scallion
(green onion) over this with a dash of sesame oil and it is a great dish! I
change this to suit my fancy, sometimes chopped raw ginger is added,
chopped garlic or both but always the veggies.

Contributed to the FareShare Gazette by Doug in response to a request;
17 March 2007.
www.fareshare.net



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