Recipes Included On This Page Pomodori Ripieni di Melanzane (Eggplant Stuffed Tomatoes) Poo Pad Pong Garee - Stir Fried Crab Curry Potato Casserole #2 Pu Ja - Stuffed Crab Puerco con Huevos (Mexican Spicy Pork with Scrambled Eggs) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pomodori Ripieni di Melanzane (Eggplant Stuffed Tomatoes) Recipe By : The Magazine of La Cucina Italiana Serving Size : 6 Preparation Time :0:00 Categories : Side Dishes Vegetables Volume 2-4, Apr.'99 Eggplant Italian Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium tomatoes -- ripe but firm 1 tablespoon salt plus extra salt 1/4 cup extra-virgin olive oil 1 clove garlic -- peeled 1 pound eggplant -- peeled, diced 1/2" 1 scallion -- thinly sliced 1 teaspoon capers 12 leaves basil -- torn freshly ground black pepper 3 tablespoons red wine vinegar Cut a lid from the top of each tomato; scoop out the flesh (reserve it for other use), sprinkle the inside with the salt, and turn upside down to purge excess water for 30 minutes. Meanwhile, heat the olive oil in a wide pan; add the garlic and eggplant, and saute over medium heat until the eggplant is golden but not brown, about 10 minutes, stirring often to prevent the eggplant from sticking or burning; fold in the scallion, capers, basil, and pepper. Deglaze the pan with the vinegar, season with salt, and stir well. Cook the eggplant for 1 more minute, or until the vinegar has evaporated; remove from the heat and cool to room temperature. Stuff the tomatoes with the eggplant saute and arrange on a serving platter; serve at room temperature. Serves 6. Recipe from The Magazine of La Cucina Italiana April 1999 ISSN 1090-4484 is published every two months by The Mediterranean Gourmet & Travel Company, 230 Fifth Avenue, NY NY Posted to FareShare 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Poo Pad Pong Garee - Stir Fried Crab Curry Recipe By : Thailand, The Beautiful Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Seafood Thai Volume 2-4, Apr.'99 Crab Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole crab (about 1 1/2 lb) 3 tablespoons oil 4 cloves garlic -- minced 1 small onion -- sliced 1/4 cup fish sauce 2 tablespoons sugar 2 tablespoons curry powder 1 tablespoon sesame oil 1/4 teaspoon white pepper 1 egg -- beaten 1 tablespoon cilantro leaves -- chopped 2 green onions -- cut in 1" pieces Clean the crab by removing the shell from the body only. Disjoint the legs and crack the shell of the legs with a mallet. Rinse to remove small pieces of shell, drain, and set aside. Heat a wok or large skillet on medium high heat. Add the oil, garlic, and onion. Stir fry for 30 seconds. Add the cracked crab pieces and stir fry for 2 minutes. Add all remaining ingredients except the egg, cilantro, and green onions. Cover the skillet and continue cooking on medium high heat for another 3 minutes, or until the crab is cooked. Add the egg and stir to combine thoroughly. Remove to a serving dish and garnish with the cilantro and green onions. Recipe from Thailand, The Beautiful Cookbook ISBN 0-00-255029-6 Posted to FareShare 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Casserole #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Cheese Potatoes Side Dishes Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pkg. frozen Shredded potatoes 2 cans cream of Chicken soup 16 oz. cont. sour cream 1 pound shredded cheddar cheese 1 Bunch green onions chopped Mix all ing. and pour into a greased casserole dish. Bake at 350 degrees for 45 min. Tried this wonderful potato dish my sister passsed it on to me. Its' perfect to whip up anytime and with the addition of some ham it could be a complete meal on its own. Posted on FareShare 4-99 by Angenene JTS13@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pu Ja - Stuffed Crab Recipe By : Cha Am Thai Restaurant, Berkely CA Serving Size : 1 Preparation Time :0:00 Categories : Seafood Thai Volume 2-4, Apr.'99 Crab Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 whole crabs (meaty) or crabmeat* 1 cup ground pork 2 eggs 1/2 tablespoon coriander root -- minced 1 teaspoon garlic -- minced 1/4 teaspoon pepper 1 tablespoon light soy sauce 1/2 teaspoon salt 3 tablespoons fine dry breadcrumbs **For Frying** 2 cups cooking oil **For Garnish** coriander leaves red chili shreds Wash the crabs and then steam them whole. When done, remove all the meat, saving the shells for stuffing. Knead together the crabmeat, pork, coriander root, garlic, pepper, soy sauce, salt, and one egg. When well mixed, pack this filling into crab shells. Pour the oil into a frying pan and place on medium heat. Beat the remaining egg well, add the beaten egg onto the exposed surface of the filling, and then sprinkle with breadcrumbs. When the oil is hot, put the crabs into it with the exposed surface of the filling downward. When the surface of the filling turns golden brown, lift the crabs from the oil, drain, garnish with coriander leaves and chili shreds, and serve with chili sauce. *If crabmeat is bought ready steamed and without shells, pack the filling into small oven proof cups and add the beaten egg onto the exposed surface of the filling, and then sprinkle with the breadcrumbs. Bake at 350 F for 15 minutes or until golden brown. Then remove from the oven and allow to cool before taking the filling out of the cups to serve. Serves 4. Recipe from The Elegant Taste of Thailand - Cha Am Cuisine ISBN 0-943389-05-4 by Sisamon Kongpan and Pinyo Srisawat, Chef of Cha-Am Restaurant 1543 Shattuck Ave, Berkely CA Posted to FareShare 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Puerco con Huevos (Mexican Spicy Pork with Scrambled Eggs) Recipe By : The Complete Around the World Meat Cookbook by Myra Waldo. Serving Size : 4 Preparation Time :0:00 Categories : Mexican Pork Volume 2-4, Apr.'99 Eggs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- - JUDI M. PHELPS 2 T Olive oil 1 lb Ground lean pork 2 Cloves garlic 1/4 t Dried ground chili peppers 1/2 t Oregano 1 1/2 ts Salt 3 T Tomato juice 4 Eggs -- beaten Heat the oil in a skillet; add the pork and cook over high heat, stirring almost constantly, until browned. Mix in the garlic, chili peppers, oregano, salt, and tomato juice. Cook over low heat 15 minutes, stirring occasionally. Pour the eggs over the mixture and cook, stirring steadily, until the eggs set. Source: The Complete Around the World Meat Cookbook by Myra Waldo. Shared on FareShare 4-99 and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -

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