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FareShare Gazette Recipes -- October 1998 - T's (Page 2)
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* Exported from MasterCook * Thai Mini Spring Rolls Recipe By : Unknown
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Dim Sum
Mushrooms Seafood
Shrimp Thai
Volume 1, Oct. '98Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 oz Bean thread noodles
1/4 c Dried tree ears
6 Dried Chinese blk mushrooms
1/2 t Whole black peppercorns
3 Garlic cloves
1 tb Fresh coriander roots -- coarsely chopped
3/4 lb Fresh ground pork
1/4 lb Shrimp, shelled -- deveined, chopped
1/4 lb Fresh crab meat, flaked
1 tb Thai fish sauce
2 ts Sugar
4 Shallots -- finely chopped
1 Carrot -- peeled, grated
1/4 lb Bean sprouts -- tails removed
8 12 inch rice-paper rounds
Peanut oil for deep-frying
Crisp lettuce leaves (accompaniment)
Fresh mint leaves (accompaniment)
-----THAI SPRING ROLL DIP-----
1/4 c Sugar
1/4 c Water
1/2 c Red wine vinegar
2 tb Fish sauce
1/4 t Red chile flakes
2 tb Chopped coriander leaves (fresh)
2 tb Chopped peanutsIN 2 SEPARATE MEDIUM BOWLS, soak bean thread noodles and tree ears in warm water until soft and pliable (about 15 minutes). Drain the noodles and cut into 1-inch lengths; set aside. Drain and rinse off sand from tree ears. Pinch off and discard hard centers; coarsely chop and set aside. Pound peppercorns, garlic and coriander roots into a coarse paste, or chopped together in a spice mill. Combine pork, shrimp or crab, fish sauce, peppercorn mixture, and 1 teaspoon of the sugar. Add shallots, carrots, bean sprouts, and the reserved bean thread noodles and tree ears; mix together thoroughly. Dissolve remaining sugar with 1 cup water in a bowl. With kitchen shears, cut rice paper into quarters. Lay one sheet of rice paper with the curved edge nearest to you, on a flat surface. Brush thoroughly with water. Let it sit until it softens into a thin flexible film (about 1 minute). Mold 1 tablespoon of pork mixture into 1-inch wide by 2-inch long cylinder and put it near the curved edge of rice paper. Fold bottom of rice paper over filling. Fold left and right sides over each end to enclose filling. Continue rolling until completely sealed. Repeat with remaining filling. Preheat wok until hot. Add enough oil to a depth of 3-inches. Heat to 325F. Add a few rolls and deep-fry for 10 seconds. Immediately increase to high heat or 375F and deep-fry until crisp and golden brown (about 6 minutes). Remove and drain. Serve wrapped in a lettuce leaf with a mint leaf. Dip into Thai Spring Roll Dip. THAI SPRING ROLL DIP: Combine sugar, water and vinegar in a saucepan over medium-high heat; boil until reduced to 3/4 cup liquid. Remove from heat and stir in the fish sauce and chile flakes. When cooled, transfer to a dipping saucer and mix in coriander and peanuts. Makes about 24 rolls with sauce. Posted to Fareshare 10/98 by J.Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thai Seafood Casserole with Basil Recipe By : Unknown
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Seafood
Crab Filo/Puff Pastry
Main Dishes Shrimp
Thai Volume 1, Oct. '98Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 oz Dried bean thread noodles
1 sm Dungeness crab
(preferably live)
1/2 lb Large shrimp
shelled and deveined
1/2 lb Large cleaned squid
cut crosswise into 1" rings
1 lb Fresh fish fillets
cut into 1-inch pieces
1/2 t Black peppercorns
1 tb Chopped fresh coriander root
4 Garlic cloves
1 t Sugar
1 tb Golden Mountain Sauce
Dark soy sauce
1 tb Light soy sauce
Thai fish sauce (nam pla)
2 ts Oyster sauce
1 tb Rice wine or dry sherry
1 t Sesame oil
2 tb Vegetable oil
3 slices ginger (quarter sized) -- crushed
4 Red chiles -- chop in 1/2" pieces
4 Green onions -- cut in 2 " lengths
1 1/2 c Water, or more if needed
1/2 c Thai sweet basil leaves
Fresh coriander sprigs
1 Sandy clay pot casserole -- 2 qt sizeGolden Mountain Sauce is prepared with Thai style-soy sauce, which may be found in Southeast Asian markets. IN A BOWL, COVER MUNG BEAN noodles with warm water; soak until soft and pliable, about 10 minutes. Drain. Set aside. Clean and prepare the live crab according to the following instructions (if using cooked crab, follow the instructions after the steaming step). Shell and devein the shrimp; pat dry. Clean squid according to the instructions below. Cut the body crosswise into 1-inch rings; set aside the rings and cleaned tentacles. In a mortar or spice mill, pound or grind the peppercorns, coriander root and garlic into a paste. In a bowl, mix together the sugar, Golden Mountain Sauce, soy sauce, oyster sauce, rice wine and sesame oil. Add oil to clay pot or Dutch oven. Set over medium heat. Add reserved coriander-garlic-pepper paste to the oil; saute lightly. Increase to high heat. Add ginger, chiles and the crab pieces (add cooked crab later); toss and brown for a minute. Add shrimp and green onions to crab mixture; stir-fry for 30 seconds. Pour in the soy sauce mixture and mung bean noodles; toss and mix together. Stir in water, cover pot, reduce to medium heat and simmer for 8 minutes, stirring occasionally. If noodles seem dry, add more water. Increase to medium-high heat, add fish, squid and cooked crab, mix with the noodles, top with the basil leaves. Cover. Cook 3 to 5 minutes longer. Check for doneness. Bring the clay pot to the table and serve hot with rice and vegetables. TO CLEAN AND PREPARE THE CRAB: Scrub the underside and in between claws and legs to loosen sand and grit. Rinse well with cold water. Plunge crab into boiling water for a minute to kill it immediately. Remove and cool. To disjoint and crack the crab, hold shell portion of the crab in one hand. With the other hand, gather the legs and claws on one side and gently pull and tug until the body and legs loosen and free themselves as a whole section from the shell. On both sides of the body are feathery gills. Pull off and discard these gills. The tail piece, a triangular flap, is located on the underside of the body. With tip of knife lift up the flap, grasp it, twist off and discard. Scrub exposed area clean. Now remove the legs and claws by gently pulling and bending them backward against their natural bend, and twist to free them. You now have the chest-body section where the tomalley liver is embedded in the cavity. Spoon it out and reserve it for those who appreciate it. The chest body should be chopped in half down the middle with a heavy cleaver. Chop each section crosswise into 3 equal pieces. With a light hammer or metal nut cracker, crack the mid section and joint of each leg and claw; set aside the pieces. (When eating, use the tip of the leg as a pick to dig out the meat.) TO CLEAN AND PREPARE SQUID: Grasp the body of the squid with one hand and with the other pull the head and tentacles away until separated from the body. With your finger dip into the body to remove the quill, the transparent cartilage and discard. Peel off the dotted skin from the body and discard. Rinse body with cold water. Cut between the eye and the tentacles; discard the head. Squeeze the thick center part of the tentacles to dislodge the hard beak. Rinse with cold water; set aside. Posted to Fareshare 10/98 by J.Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thai Tapioca Pudding Recipe By : Keo's Thai Cuisine
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Thai
Volume 1, Oct. '98Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 pound quick-cooking tapioca
3 cups water
3 tablespoons palm sugar
OR white sugar
1/8 teaspoon salt
1 cup coconut milkRinse tapioca in cold water; drain and set aside. Bring water to a boil and stir in palm sugar and salt. Add tapioca and return to a boil. Stir in coconut milk. Reduce heat to a simmer. Stir frequently to prevent sticking. Cook for 30 minutes. Serve warm or cold. Makes 4 to 6 servings. Formatted and posted to FareShare 10/98 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thai-Style Prawns with Lemon Grass Recipe By : GREAT FOOD: Ken Hom (BBC 1998)
Serving Size : 6 Preparation Time :0:30
Categories : Seafood Shrimp
Volume 1, Oct. '98 Main Dishes
ThaiAmount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound raw prawns -- peeled and deveined
***Chile Paste***
2 tablespoons chopped chile pepper; red/green -- seeds removed
1 tablespoon coarsely chopped fresh cilantro -- or more to taste
3 tablespoons coarsely chopped garlic
2 tablespoons coarsely chopped shallots
coconut milk
3 tablespoons water
***SAUCE***
14 ounces coconut milk -- divided use
2 lemon grass stalks -- each about
1 3 inche lon -- trimmed and crushed
2 tablespoons Thai fish sauce -- more/less to taste
1 tablespoon sugar
2 teaspoons shrimp paste
or dried shrimp
1/2 cup fresh basil leavesServe this dish with plenty of hot steamed long-grain rice. 1. Wash prawns and pat dry with paper towels. 2. Make paste. Combine chili, cilantro, garlic and shallots in a food processor with 1 Tablespoon of the coconut milk and 3 tablespoons water. Mix well. 3. Heat a wok over high. Pour in the coconut milk (minus the 1 tablespoon used in the paste). Add the crushed lemon grass stalks. Reduce heat and gently simmer about 10 minutes. Add some or all of the chile paste to the simmering sauce together with the fish sauce, sugar and shrimp paste. Continuing simmering for 2 minutes. Now add the prawns and continue to simmer for 3 minutes or until the prawns are cooked. Toss in the basil leaves and stir several strokes. Serve at once with hot rice and sliced cucumbers. Entree for luncheon buffet. [279 cals, 18g fat; 119mg cholesterol] Source: GREAT FOOD companion cookbook see www.greatfoodtv.com for details. Submitted by Kitpath@earthlink.net 10/98 to FareShare - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 4928 0 3292 0 2705 0 0 0 1358 3505 383 3782 0 1372 0 * Exported from MasterCook * Tips: Making Thicker Cookies Recipe By : Flo Braker (1992 Simple Art of Perfect Baking; Chapters)
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts
Miscellaneous Volume 1, Oct. '98Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** A: There are a few things you can do to make cookies like chocolate chip or oatmeal thicker. Flo Braker, author of "The Simple Art of Perfect Baking" (Chapters, 1992), suggests adding an extra tablespoon of flour for every cup of flour in the recipe and decreasing the baking soda and baking powder by one-quarter. Baking soda, she said, not only leavens the dough but also causes it to spread. Rather than dropping the cookie dough onto a cookie sheet, as most recipes instruct, try rolling the dough (using a little flour to keep it from sticking) into a long log, about 2 1/2 inches in diameter, and chilling it for 30 minutes. Just before baking, cut it into half-inch slices, and place them on a greased and floured baking sheet. Cold dough spreads more slowly, and the butter and flour on the baking sheet help prevent the dough's sliding and spreading. Braker also recommends an increase in the oven heat by 25 degrees. "You're searing the dough basically," she says, "and you're setting it sooner." Because the dough has been chilled, the baking time should not change. These are general steps, she cautions, and you will probably need to do a little experimenting to get it right. Before putting the whole batch in the oven, try baking a single cookie. In less than 10 minutes, you will have your answer. --[NOTE: Tips were compiled and edited Monday, October 5, 1998 By Amanda Hesser for the N.Y. Times News Service. Run by St. Louis Post-Dispatch. Re-edited for mc by kitpath@earthlink.net ]-- - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tortellini & Wild Mushrooms with Buttermilk Dressing Recipe By : Lee Bailey's The Way I Cook
Serving Size : 6 Preparation Time :0:40
Categories : Main Dishes Mushrooms
Pasta/Noodles Vegetarian
Volume 1, Oct. '98Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Method
2 tablespoons vegetable oil
2 medium garlic cloves -- minced
2 shallots -- minced
1/2 pound shiitake mushrooms* -- sliced
1 cup dry white wine
1/4 cup chopped parsley -- Italian (flat leaf)
1 pound cheese tortellini -- cooked
Buttermilk Dressing
2 cups buttermilk
8 ounces neufchatel cheese -- (light cream cheese)
2 medium garlic cloves -- minced
1/2 teaspoon Tabasco sauce
freshly ground black pepper -- to taste
chopped nasturtiums -- optionalNote: chanterelles or any mixture of wild mushrooms can be used. Heat oil in large skillet. Add half the garlic and shallots and saute over medium heat until wilted, about 5 minutes. Add mushrooms and saute 8-10 minutes over low heat, until mushrooms give up liquid and begin to get tender. Add wine and remaining garlic and shallots along with half the parsley. Toss and saute an additional 2-3 minutes, until mushrooms are tender. Toss cooked tortellini with dressing. Sprinkle with remaining parsley and surround with mushrooms. Garnish with nasturtiums, if desired. Dressing Place all ingredients except pepper in a food processor or blender. Process until smooth. Add pepper and refrigerate until ready to use. May be made a day in advance. Contributed to FareShare by Aleeda Crawley, 10/5/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tortellini with Shrimp Recipe By : Bright Larkin
Serving Size : 4 Preparation Time :0:00
Categories : Bacon Main Dishes
Mushrooms Pasta/Noodles
Seafood Shrimp
Volume 1, Oct. '98 WineAmount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb tortellini, cheese-filled -- fresh (tri color)
1 lb salad shrimp -- (60-70 count)
1/4 lb bacon -- diced
4 oz mushrooms -- sliced
1/2 c white wine
1 tbsp olive oil
1/4 lb butter -- softened
1 tsp garlic -- finely chopped
2 green onions -- slicedIn a saucepan, bring enough water to cook the pasta to a boil. Throw in a tsp salt and the pasta. when the pasta is al dente, drain and set aside. While that is going on, heat a heavy pan(whatever you've got that will hold everything else). When the pan is nice and hot, throw in the bacon and cook until crisp. Put in the olive oil and follow with the shrimp, mushrooms, and garlic. Stir a lot to keep it from sticking. When the shrimp start to turn pink, pour in the wine, cover, and let cook just until shrimp are pink. Add the softened butter, stirring constantly, about a tablespoon at a time. Add the green onion and stir to mix. Toss with the pasta and serve. NOTES : This was one of those "what will I serve that 150 people in two hours?' concoctions. I'm pretty proud of it because there weren't enough leftovers to feed the staff. It would probably be better yet with the substitution of pancetta for the bacon and the addition of 1/4 cup fresh lemon juice. All these quantities are approximate because I was making things up as I went along and using excess prep from the night before to save time. It should work pretty well as I have written it. Posted on FareShare 10-2-98 by Bright Larkin bright@twave.net - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tortilla Rollups Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 lg. flour tortillas
4 pkg. cream cheese -- (8 oz.) softened
1/2 c. sour cream
4 cans chopped green chilies -- (4 oz.)
3 tbsp. grated onion
1/2 tsp. garlic saltMix softened cream cheese and sour cream until smooth. Add remaining ingredients. Spread on tortillas. Roll up gently. Wrap in plastic wrap.Chill. Slice 3/8 inch thick and place on platter. Serve with salsa to be dipped in. This is so easy and so popular! You can also roll up thin sliced ham in it, or use chopped olives, green or black, instead of the chilies. You don't even have to have to salsa to dip it in. Use mayo instead of sour cream- and so on. Easy to make smaller. Very flexible once you get the idea. Posted on FareShare 10-8-98 by Gayle/ddmmom <ddmmom@popalex1.linknet.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Triple Allium Muffins Recipe By : The Herbal Palate Cookbook by Oster and Gilbertie
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast/Brunch Muffins
Volume 1, Oct. '98Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup shallots -- finely chopped
OR leeks,OR onions -- finely chopped
1/4 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk
1 large egg -- lightly beaten
1/4 cup fresh chives -- minced
1/4 cup fresh garlic chives -- mincedHeat oven to 375 degrees. Coat 12 standard size muffin cups with cooking spray and dust lightly with flour. Heat 1 tablespoon oil in a small skillet over medium heat and cook the shallots, onions, or leeks for 3 minutes, or until soft. Sift the flour, sugar, baking powder, salt, and baking soda into a large bowl. In a small bowl, combine the cooked onions, remaining oil, buttermilk, egg, chives, and garlic chives.; mix well. Pour the onion mixture into the flour mixture, stirring just until the dry ingredients are moistened. Do not overmix. Fill muffin cups about 3/4 full. Bake 15 to 20 minutes, or until a tooth- pick inserted in the center comes out clean. Cool on a wire rack and remove from pan. Makes 12. Contributed to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna Salad Sandwich Recipe By : The Art of Cooking for the Diabetic
Serving Size : 3 Preparation Time :0:00
Categories : Fish Sandwiches
Diabetic And Special Diets Volume 1, Oct. '98Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3 1/2 ounce tuna in oil
1/4 cup Celery -- finely chopped
1 tablespoon bell pepper -- red or yellow
1/2 teaspoon Salt
1 dash freshly ground pepper
1 tbsp green onion -- finely chopped
1/4 c plain low-fat yogurt
1 tsp fresh lemon juice -- OR
1 tsp vinegar -- * see note
1 tbsp grated american cheeseDrain tuna well, then flake it into a bowl. Add remaining ingredients and mix well. Use 1/4 cup to spread on one slice of bread or an open-face sandwich or between two slices of bread for a regular sandwich, or mound on crisp lettuce. NOTES : (Marukan Seasoned -Gourmet Rice Vinegar is -sweet vinegar)* (I get a LARGE bottle at Far-east food market and only that kind because it has a sweet flavor) Food Exchange per serving: 1 1/2 LEAN MEAT EXCHANGES; CAL: 98; CHO:2g; PRO: 11g; FAT: 4g; SOD: 279mg, CHO: 26mg; Low-sodium: Omit salt. Substitute unsalted canned tuna. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master Posted on FareShare 10-98 by Bright bright@twave.net - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Stewed With Mushrooms And Marsala Recipe By : John Ash
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Mushrooms
Onions Stews
Turkey Volume 1, Oct. '98
WineAmount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Olive oil
1 1/2 pounds Boned, skinned turkey thigh meat -- cut into 1” cubes
Salt -- to taste
Freshly-ground black pepper -- to taste
3 cups Sliced onions
1 tablespoon Chopped garlic
1 pound Crimini or button mushrooms -- cleaned, quartered
2 tablespoons Flour
1 cup Marsala wine
3 cups Defatted chicken stock
2 tablespoons Balsamic vinegar -- optional
1 cup Fresh or canned diced tomatoes
2 teaspoons Grated lemon zest
1/4 cup Chopped parsley (or other fresh herbs)
Buttered egg noodles or Rice pilaf -- forHeat 2 tablespoons of oil in a heavy-bottomed pot. Season turkey liberally with salt and pepper and brown on all sides. Remove turkey and set aside. Pour off fat and add remaining 2 tablespoons olive oil and add onions, garlic and mushrooms and saute over moderately-high heat until lightly browned. Add flour and cook, stirring for 2 minutes longer. Add turkey, marsala, stock, vinegar, and tomatoes and cook until turkey is tender about 30 to 35 minutes. Stir in lemon zest, parsley and season to taste with salt and pepper. Serve with rice pilaf or buttered egg noodles. This recipe yields 4 to 6 servings. Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9760 broadcast 02-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com Posted on FareShare 10-13-98 by J Pellegrino <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - - |
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