Recipes Included On This Page Pad Thai (Chupa) Pea Salad Peach Cobbler Peanut Butter - Hot Fudge Crockpot Cake Pear Custard Bars Poached Salmon With Gazpacho Sauce Potato and Asparagus Salad with Smoked Salmon Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pad Thai (Chupa) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Thai rice noodles 1/4 cup tamarind paste 1/4 cup warm water 4 ounces skinless boneless chicken breast 4 ounces fried tofu 6 tablespoons roasted unsalted peanuts 3 tablespoons fish sauce 2 tablespoons sugar 2 tablespoons lime juice 1/2 cup vegetable oil 1 teaspoon chopped garlic 8 large shrimps -- shelled and deveined 2 eggs 1 cup bean sprouts 2 green onion stems -- cut into 1-inch pieces 1/2 teaspoon roasted chiles 1 Strips red pepper Fresh coriander leaves 1 Wedges lime 1. Soak noodles in plenty of cold water for at least 1 hour. 2. Combine tamarind paste with a 1/4 cup warm water in a small bowl and let soak for at least 15 minutes. 3. Slice the chicken into 1/4-inch strips. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice. Reserve. 4. Slice the fried tofu into 3/4-inch cubes. Reserve. 5. Blend or process peanuts into coarse meal. Reserve. 6. Return to your reserved tamarind paste in its water. Mash it and transfer the mud-like mixture to a strainer set into a bowl. Mash and push with a spoon, forcing liquid to strain into the bowl. Scrape off the juice that clings to the underside of the strainer. You will have about 5 tablespoons of tamarind juice. Add to it the fish sauce, sugar and lime juice. Beat to thoroughly mix and reserve. Discard the solids left in the strainer. 7. Heat oil in a wok (or large frying pan) until it is just about to smoke. Add garlic and stir, letting it cook for about 30 seconds. Add chicken and stir-fry for 1 minute. Add tofu and shrimps and stir-fry for 1 more minute. Break eggs into wok and let them fry without breaking them up for 1-2 minutes. 8. While eggs cook, quickly drain the noodles and then add to wok, giving them a quick fold, stir-frying for 1 minute from the bottom up. Add reserved tamarind juice, etc. (from step #6) and continue stir-frying, mixing everything together for 1-2 minutes. Your noodles will have subsided to half their original volume and softened up to al dente. 9. Add about 2/3 of the reserved ground peanuts and stir. Add about 2/3 of the bean sprouts and all the green onion pieces. Stir-fry for 30 seconds and take off heat. 10. Transfer noodles to a serving dish and sprinkle with roasted chiles. Top with the rest of the ground peanuts, the rest of the sprouts, some strips of red pepper and fresh coriander leaves. Stick a couple of lime wedges on the side and serve immediately. Note : This is the one noodle dish to master and to love. Pad Thai is a splendid lesson in how the simple, and bland, rice stick (a.k.a. rice vermicelli) can evolve in the culinary hands of a tasteful culture. The result is so harmonious, so perfect in every way that it would be hard to imagine it without even one of its vast symphony of flavors and ingredients. Though daunting at first (so many ingredients), it is actually relatively easy to concoct. The only caveat is that one cannot stint on the oil content, although it appears excessive. Too little oil, the noodles will stick and you'll have a mess in your wok. I've gotten away with 5 tablespoons instead of the full 1/2 cup but I had to work awfully fast to avoid the sticking. This one is a treat; give it its full due and it'll pay back in memorable pleasure. Serves 4 as a noodle course or 2 as a main course. Contributed to the FareShare Gazette by Chupa; 31 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 456 Calories; 37g Fat (71.3% calories from fat); 15g Protein; 18g Carbohydrate; 2g Dietary Fiber; 112mg Cholesterol; 54mg Sodium. Exchanges: 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Pea Salad Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DRESSING 3/4 cup vinegar 1 teaspoon salt 1/2 cup salad oil 1 tablespoon water 1 teaspoon black pepper 3/4 cup granulated sugar SALAD: 1 can French style cut green beans -- (drained) I like the whole green beans or Italian cut. 1 can LeSueur baby peas -- (drained) 1 can shoepeg white corn -- (drained) 1 jar pimento -- drained (small jar) 1 green bell pepper -- finely diced 1 cup finely chopped celery 1 bunch green onions -- chopped Combine the dressing ingredients in a saucepan; bring to a boil and let cool. Mix all the salad ingredients. Pour liquid mixture over vegetables and refrigerate overnight. Stir occasionally. Serve cold. By 'Bean' @ TopTaste.com Contributed to the FareShare Gazette by Chupa; 18 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 204 Calories; 14g Fat (58.1% calories from fat); trace Protein; 22g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 281mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 2 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Peach Cobbler Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons butter 1 cup flour 1 cup sugar 2 teaspoons baking powder 1 teaspoon vanilla extract 3/4 cup milk 3 cups peaches -- peeled and sliced Melt the butter in a 12- x 7-inch baking dish. In a separate bowl, mix all other ingredients except the peaches. Pour mixture over melted butter. Add peaches over top of batter. Bake at 350F. for about 45 minutes or until golden brown. Contributed to the FareShare Gazette by Robin; 8 December 2003. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 91 Calories; 3g Fat (30.9% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 74mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Peanut Butter - Hot Fudge Crockpot Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup all-purpose flour 3/4 cup granulated sugar - divided 3/4 teaspoon baking powder 1/3 cup milk 1 tablespoon oil 1/2 teaspoon vanilla extract 1/4 cup peanut butter 3 tablespoons cocoa 1 cup boiling water In a medium bowl, combine flour, 1/4 cup sugar and baking powder. Add milk, oil and vanilla. Stir until smooth. Mix in peanut butter. Pour into crockpot and spread evenly. In the same mixing bowl, stir together the remaining 1/2 cup sugar and cocoa. Gradually stir in boiling water. Pour mixture over batter in crockpot. Do not stir. Cover and cook on high setting for 2 to 3 hours or until a toothpick inserted comes out clean. Serve warm with vanilla ice cream, hot fudge sauce and nuts, if desired. http://www.thatsmyhome.com/slowcooker/hot-fudge.htm Contributed to the FareShare Gazette by Chupa; 13 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; 4g Fat (53.3% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 60mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Pear Custard Bars Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1 cup butter or margarine -- softened 2/3 cup sugar 1 1/2 cups all-purpose flour 1/2 teaspoon vanilla extract 1 1/3 cups chopped walnuts Filling/Topping: 16 ounces cream cheese -- softened (2 8-oz. pkgs.) 1 cup sugar 2 eggs 1 teaspoon vanilla extract 30 1/2 ounces pear halves -- or slices, drained [two 15 1/4-oz. cans] 1 teaspoon sugar 1 teaspoon ground cinnamon In a mixing bowl, cream butter and sugar. Beat in flour and vanilla until combined. Stir in nuts. Press into a greased 9-by-13-inch baking pan. Bake at 350 degrees F. for 20 minutes or until lightly browned. Cool on a wire rack. Increase oven heat to 375 degrees F. In a mixing bowl, beat cream cheese until smooth. Add sugar, egg and vanilla; mix until combined well. Pour over crust. Cut pears into 1/8-inch slices; arrange in a single layer over filling. Combine sugar and cinnamon; sprinkle over pears. Bake for 28-30 minutes (center will be soft set and will become firmer upon cooling). Cool on wire rack for 45 minutes. Cover and refrigerate for at least 2 hours before cutting. Store in refrigerator. Makes 32 bars. Contributed to the FareShare Gazette by Dancer^; 25 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 14g Fat (57.7% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 105mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Poached Salmon With Gazpacho Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 salmon steaks -- 1 to 1 1/2 inches thick 2 bay leaves 4 peppercorns or coarsely ground pepper Gazpacho Sauce: 6 ripe tomatoes 1 large cucumber 2 cups mayonnaise 2 teaspoons lemon juice 1/2 teaspoon red wine vinegar Salt & pepper to taste To prepare sauce: Cut tomatoes in half lengthwise, cut cucumber into 1-inch pieces. Put in food processor or blender and blend until completely pureed. Pour into a sieve and push through with a spoon to extract all juices. Add mayonnaise and whisk until creamy. Add the rest of the ingredients. Cover and chill for 1 to 2 hours To prepare salmon, add bay leaf, peppercorns and enough water to a medium skillet to fill to a 1 inch depth. Bring to a boil. Add salmon. Reduce heat and cover. Simmer 5 minutes or until salmon flakes easily when tested with fork. Remove salmon from liquid. Put about 2 tablespoons of sauce on a serving plate. Place 1 salmon steak on top of sauce. Top with 4 to 5 tablespoons of sauce. Garnish with finely chopped cucumber and seeded tomato. Contributed to the FareShare Gazette by Dancer^; 19 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 756 Calories; 69g Fat (78.1% calories from fat); 36g Protein; 7g Carbohydrate; 2g Dietary Fiber; 114mg Cholesterol; 543mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Potato and Asparagus Salad with Smoked Salmon Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds small red potatoes -- cooked, cooled and sliced 1/8-inch thick 2 pounds asparagus -- peeled, cut into one-inch pieces and cooked just until tender 1/2 pound smoked salmon -- cut into strips 1/4 cup chopped fresh dill 1 cup plain yogurt 2 tablespoons mustard 2 teaspoons fresh lemon juice 2 tablespoons mayonnaise Salt and pepper In a large bowl, combine the potatoes, asparagus and smoked salmon. In a small bowl, mix two tablespoons of dill with the remaining ingredients. Toss with the potato mixture and season with salt and pepper. Sprinkle with the remaining dill. Makes 12 servings. Contributed to the FareShare Gazette by Dancer^; 21 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 62 Calories; 4g Fat (49.8% calories from fat); 5g Protein; 3g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 203mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

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