Recipes Included On This Page Chicken Cooked in Coconut Milk (Ayam Opor) Chicken Veggie Alfredo Chili-Orange Glazed Country Ribs Citrus-Ginger Tuna Steaks Corn Flan (7 pts) Creamy Shells and Chicken Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Chicken Cooked in Coconut Milk (Ayam Opor) Recipe By : Asian Cooking by Linda Doeser; 2001 Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds chicken -- (3 to 3 1/2) or 4 chicken quarters -- (1.5 kg) 4 garlic cloves 1 onion -- sliced 4 macadamia nuts or 8 almonds 1 tablespoon coriander seeds -- (15 mL) dry-fried or 1 teaspoon/5 mL ground coriander 3 tablespoons oil -- (45 mL) 1 piece fresh galangal -- (2.5 cm/1 inch) peeled and bruised -- (aka lengkuas) or ginger 2 lemon grass stems -- fleshy part bruised 3 lime leaves 2 bay leaves 1 teaspoon sugar -- (5 mL) 2 1/2 cups coconut milk -- (600 mL/1 pint) Salt -- to taste Boiled rice and deep-fried onions -- to serve Preheat the oven to 190C/375F/Gas 5. Cut the chicken into four or eight pieces. Season with salt. Put in an oiled roasting tin and cook in the oven for 25 to 30 minutes. Meanwhile prepare the sauce. Grind the garlic, onion, nuts and coriander to a fine paste in a food processor or with a pestle and mortar. Heat the oil and fry the paste to bring out the flavour. Do not allow it to brown. Add the partially cooked chicken pieces to a wok together with the lengkuas or galangal, lemon grass, lime and bay leaves, sugar, coconut milk and some salt to taste. Mix well until the chicken is well-coated with the sauce. Bring to the boil then reduce the heat and simmer gently for 30 to 40 minutes, uncovered, until the chicken is tender and the coconut sauce is reduced and thickened; stir occasionally. Just before serving remove the bruised lengkuas, lemon grass, bay and lime leaves. Serve with steamed rice sprinkled with crisp deep-fried onion. Author's note. Traditionally, the chicken pieces would be part-cooked by frying but I think that roasting in the oven is a better option. Ayam Opor is an unusual recipe in that the sauce is white as it does not contain chilies or turmeric, unlike many other Indonesian dishes. The dish is served with crisp Deep-fried Onions. Hallie's comments. Regular fresh ginger does not taste quite the same as galangal (lengkuas) but I think it could be an acceptable substitute in this recipe if that is all you have available. Lemon grass (see this topic in our FareShare Fun Facts) is available fresh or frozen in Asian grocery stores and many other supermarkets. It can also be found minced in the freezer section of some markets. I have found bottles of dried lemon grass on occasion but after trying one I decided it really wasn't worth the bother. If all else fails you can substitute some lemon zest. The same applies to the lime leaves. The coconut milk (the unsweetened type, not the drink mix) is fairly readily found in cans in many supermarkets these days, not just Asian markets as used to be the case. There are several brands available and they are relatively inexpensive. Of course, if you have the fresh coconuts available in abundance and don't mind doing a little work, you can always make your own following one of the numerous recipes available. If you can find an old copy of the late Euell Gibbons' "Beachcomber's Handbook" you will find some good recipes for things to do with coconuts (as well as a lot of other interesting information). From Asian Cooking (the complete encyclopedia of aromatic Asian food) edited by Linda Doeser; 2001; Hermes House, Anness Publishing Inc. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 12 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1928 Calories; 183g Fat (82.1% calories from fat); 58g Protein; 32g Carbohydrate; 16g Dietary Fiber; 224mg Cholesterol; 203mg Sodium. Exchanges: 1 Grain(Starch); 7 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 32 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Chicken Veggie Alfredo Recipe By : Jennifer Jordan, Ohio Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless skinless halves 1 tablespoon vegetable oil 16 ounces Alfredo sauce -- (1 jar) 1 15 1/4 ounces whole kernel corn -- drained (1 can) 1 cup frozen peas -- thawed 4 1/2 ounces sliced mushrooms -- drained (1 jar) 1/2 cup chopped onion 1/2 cup water 1/2 teaspoon garlic salt 1/4 teaspoon pepper Hot cooked linguine -- to serve 4 In a large skillet, brown chicken in oil. Transfer to a slow cooker. In a bowl, combine the Alfredo sauce, corn, peas, mushrooms, onion, water, garlic, salt and pepper. Pour over chicken. Cover and cook on Low for 6-8 hours. Serve over linguine. Yields 4 servings. Source: "Taste of Home Annual 2004" S(MasterCook formatting by): "Bobbie" NOTES. Jennifer Jordan shares, "My family loves this dinner - it's easy to make and a great way to save time after a busy day. If you like, add other veggies to suit your family's taste." Bobbie's Note: This was delicious and simple. I did not make it in a crock pot. I cooked the chicken in a large heavy pot and add the mixture of the other ingredients to the pot. I cooked it about 1 1/2 hours on Low. At serving time, I sprinkled individual helpings with Parmesan cheese. Contributed to the FareShare Gazette by Bobbie; 22 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 294 Calories; 24g Fat (70.8% calories from fat); 8g Protein; 14g Carbohydrate; 3g Dietary Fiber; 64mg Cholesterol; 903mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Chili-Orange Glazed Country Ribs Recipe By : JIM ROMANOFF For The Associated Press Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds country-style pork ribs, bone-in 1 teaspoon salt 1/2 cup orange marmalade 1/2 cup chili sauce 2 tablespoons soy sauce 2 tablespoons cider vinegar 1 tablespoon canola oil Place the ribs and salt in a large pot with a cover or in a Dutch oven. Add enough water to just cover the ribs and bring to a boil. Reduce heat and simmer for 45 minutes. Meanwhile, to make the glaze, in a medium bowl, whisk together the marmalade, chili sauce, soy sauce, vinegar and oil. Set aside. Preheat a gas grill to medium or prepare a charcoal fire. Oil the grill grates. Transfer the ribs to the grill and cook, turning and basting with the glaze often, until the ribs are well-browned and glossy, 20 to 30 minutes. Transfer to a platter to serve. ARTICLE Hagerstown Herald-Mail; October 27, 2008 "Ribs Without The Hefty Price Tag" By JIM ROMANOFF For The Associated Press Barbecued pork ribs are a favorite but this year you might want to pass on pricier baby back and St. Louis-style ribs. But there is a tasty alternative that can cost as little as half the price per pound. Flavorful country-style pork ribs, which are loin chops that have been cut into two pieces, have enough fat in them to make the suitable for slow cooking, yet are tender enough to cook relatively quickly on the grill. They are a great value because compared to baby backs and spare ribs, they offer far more meat than bone. They are sold boneless as well, which makes them well suited for stewing and braising. Look for this style of rib to be on sale for less than $2 a pound. This recipe for chili-orange glazed country-style ribs has a flavor reminiscent of Chinese-style spare ribs, but with far more meat on each bone. The ribs take just 1 1/2 hours to prepare, reheat well without drying out and best of all, this dish costs just over $1 per serving to make. Besides using economical ribs, this recipe also creates a chili-orange glaze from only a few inexpensive off-the-shelf and pantry ingredients. The glaze is delicious on these ribs but also would be excellent on poultry and fish. The pork ribs in this recipe are par-cooked in simmering salted water. This step ensures the meat will be moist and that the ribs will cook quickly on the grill without the sweet glaze getting too burnt. Make sure the grill isn't too hot, and be sure to turn the ribs every few minutes while basting constantly with the glaze. The results will be super tender, as well as perfectly browned and glossy. Serve chili-orange country-style ribs with a hunk of corn bread and perhaps a heap of creamy potato or pasta salad. Contributed to the FareShare Gazette by Art; 28 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 70 Calories; 2g Fat (20.5% calories from fat); trace Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 539mg Sodium. Exchanges: 0 Vegetable; 1/2 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Citrus-Ginger Tuna Steaks Recipe By : Fran Roff, Rochester, New York Serving Size : 2 Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup olive oil 1/4 cup white wine vinegar 2 tablespoons soy sauce 1 tablespoon lemon juice 1 tablespoon lime juice 2 garlic cloves -- minced 1 tablespoon minced fresh gingerroot 2 tuna steaks -- (8 ounces each) In a bowl, combine the first seven ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add tuna steaks. Seal bag and turn to coat; refrigerate for 2 to 4 hours. Cover and refrigerate remaining marinade. Drain and discard marinade from tuna. Coat grill rack with nonstick cooking spray before starting grill. Grill tuna, uncovered, for 5 to 7 minutes on each side or until fish flakes easily with a fork. Serve with the reserved marinade. Yields 2 servings. Source: "Taste of Home Magazine, June-July '04, p. 48" S(MasterCook formatting by): "Cookie, augmented by Bobbie" NOTES : "We had tuna steaks similar to this in Hawaii," writes Fran. "I tried mixing different ingredients before coming up with this recipe. Now that I am retired, I have lots of time to plan, experiment and prepare meals...but this tuna, with its well-seasoned marinade, takes only a few minutes to make." This was wonderful! I wasn't able to grill this dish, but broiled it in the oven for about 5 minutes a side. It was very flavorful and nicely done. Contributed to the FareShare Gazette by Bobbie; 26 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 744 Calories; 62g Fat (75.1% calories from fat); 41g Protein; 6g Carbohydrate; trace Dietary Fiber; 65mg Cholesterol; 1096mg Sodium. Exchanges: 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Corn Flan (7 pts) Recipe By : Southern Living, October 1998 Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups fresh corn kernels -- (about 8 ears) 1 1/2 cups half-and-half 6 large eggs 1 teaspoon salt 1/2 teaspoon freshly ground pepper 2 envelopes demi-glace sauce mix -- (1.2-ounce size) 1 cup chopped fresh Italian parsley 1/3 cup olive oil Process corn in a blender until smooth, stopping to scrape down sides. Add half-and-half and next 3 ingredients; process until smooth. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Pour mixture into 8 (6-ounce) buttered custard cups or ramekins. Place cups in a 13- x 9-inch baking dish. Add hot water to dish to a depth of 1 inch. Bake at 350F for 25 minutes or until set. Remove custards from water and cool 5 minutes on a wire rack. Invert onto plates. Prepare demi-glace sauce according to package directions. Process parsley and oil in blender until smooth. Serve demi-glace sauce and parsley oil with corn flan. Note. For demi-glace sauce mix we used Knorr brand. Yields 8 servings. The secret to this delectable flan is straining the mixture before baking. Description: "7 pts" Cuisine: "Mexican" Source: "Southern Living, OCTOBER 1998" S(Formatted by Chupa Babi): "09.09.08" Contributed to the FareShare Gazette by Chupa; 10 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; 13g Fat (55.0% calories from fat); 7g Protein; 17g Carbohydrate; 2g Dietary Fiber; 159mg Cholesterol; 321mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Fat. Back to Recipe List * Exported from MasterCook * Creamy Shells and Chicken Recipe By : Test Kitchen Serving Size : 3 Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound boneless skinless chicken breasts -- cut into 1-inch strips 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons vegetable oil -- divided 2 tablespoons butter -- divided 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 1 1/3 cups water 1/2 cup milk 4 7/8 ounces creamy garlic shells -- (1 package) Shredded Parmesan cheese Sprinkle chicken with salt and pepper. In a large skillet, cook chicken over Medium heat in 1 tablespoon oil and 1 tablespoon butter for 4-5 minutes or until juices run clear. Remove and keep warm. In the same skillet, sauté onion and pepper in remaining oil and butter for 4-5 minutes or until crisp-tender. Stir in water, milk and shells. Bring to a boil. Reduce heat; simmer, uncovered for 10-12 minutes or until pasta is tender, stirring occasionally. Stir in chicken; cook 2-3 minutes longer or until heated through. Sprinkle with Parmesan cheese. Yields 3 servings. Source: "Simple & Delicious, November-December 2006" S(MasterCook formatting by): "Bobbie" Start to Finish Time: "0:30" NOTES. "This is a great weeknight chicken dish," writes Trisha. Using a packaged pasta side dish mix really hurries along the prep. "While it simmers, I can throw together a salad or steam some broccoli and a tasty dinner is ready in a flash." Bobbie's Note. This was easy and had wonderful flavor. The pepper colors were very appealing on the plate. I did cut the chicken into a bit smaller pieces than suggested. Contributed to the FareShare Gazette by Bobbie; 19 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 280 Calories; 19g Fat (61.4% calories from fat); 20g Protein; 7g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 330mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

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