Food Recipes

Indian Curry Paste For Seafood

admin — Wed, 22 Feb 2012 18:00:10 +0000

6 lg Garlic cloves 3 Stalks lemongrass 4 Inch fresh gingerroot, -peeled and chopped -(about 6 TBS) 1/2 ts Turmeric 1 tb Fresh lemon juice 1 ts Coarse salt 1 ts Vegetable oil Use the lower 6 inches of 3 stalks of lemongrass, outer leaves discarded and the stalks sliced Into a food processor with the motor running drop the garlic, the lemongrass, and the gingerroot, blending the mixture well, add the turmeric, the lemon juice, and the salt, and blend the mixture, adding the oil if necessary, until it forms a paste, Transfer the paste to a jar with a tight-fitting lid. The paste keeps, covered and chilled, for 2 weeks. Makes about 2/3 cup.

Red Potato And Green Bean Salad Robert

admin — Wed, 22 Feb 2012 17:45:21 +0000

2 1/2 lb New potatoes, scrubbed 1 1/2 lb Green beans 1/3 c Herb vinegar 1/3 c Extra-virgin olive oil 1/3 c Vegetable oil 2 tb Granulated sugar 1 ts Paprika 1/2 ts Salt 1 Clove garlic 1 ts Coleman’s dry mustard 2 ts Caraway seeds, crushed 3/4 ts Celery seeds 1 c Walnut pieces 1 Medium sweet red pepper 6 Scallions (half green tops) 1 Bunch parsley 1/2 ts Black pepper, or to taste To prepare dressing, in blender container combine herb vinegar, olive oil, vegetable oil, granulated sugar, paprika, salt, garlic, dry mustard, caraway seeds, and celery seeds. Blend until well emulsified. Cut green beans on the diagonal in 1-1/2-inch pieces and cook in a large pot of boiling water until just tender-crisp. Refresh in cold water, drain and pat dry. Cook the potatoes in a large pot of boiling water until just tender when pierced with aknife, 12-15 minutes. Drain and pat dry. Allow the potatoes to cool slightly. Slice potatoes into 1/4-inch thick slices, drizzling a small amount of dressing over potato slices and tossing to coat as you slice. Add green beans to potato slices and toss to combine, drizzling a small amount of dressing to coat. Dice red pepper, chop scallions and parsley, and add with remaining ingredients and toss to combine, drizzling just enough additional dressing to evenly coat salad. Grind black pepper over salad to taste and lightly toss again. Taste and adjust seasonings. Salad is best if eaten the same day it is made – slightly warm or at room temperature – do not refrigerate! Leftovers should be refrigerated, but may be warmed slightly in the microwave before serving. NOTE: I use Soleillou Radiant Wine Herb Vinegar which contains white wine vinegar, cloves, thyme, rosemary, fennel, bay laurel leaves, basil, and marjoram. This is available from Balducci’s, New York City. A reasonable substitute could probably be made by steeping these herbs in white wine vinegar for a few weeks before using.

General Tso’s Chicken #4

admin — Wed, 22 Feb 2012 17:00:27 +0000

2 Whole Chicken Breasts 2 Hot Peppers (Or More) -Crushed 1/2 c Cornstarch 1 Orange Rind, Minced 1 tb Ginger, Minced 1/3 c Fried Peanuts, Chopped ———————————–BATTER———————————– 1 Egg 1/4 c Beer 2 tb Soy Sauce 1/2 ts Salt 1/4 c Flour 1/4 c Cornstarch 1/2 ts Baking Powder 1 ds Pepper ——————————SEASONING SAUCE—————————— 6 tb Sugar 3 tb Cider Vinegar 5 tb Soy Sauce 1 ts Cornstarch Skin and bone the chicken. Cut into 1-1/2″ x 2″ strips. Mix batter. Add chicken, tossing lightly to coat. Cover and chill for 1/2 hour. Mix seasoning sauce. Coat each piece of chicken well with cornstarch. Arrange chicken on well-floured wax paper. Heat 2-3″ of oil in a pan until very hot. Fry chicken for 30 seconds. Drain well on a cookie sheet covered with paper towels. Reheat oil over high heat until very hot. Refry chicken until crispy and golden brown. Drain again and keep hot in oven. Heat 2 tablespoons oil in wok over medium heat. Fry orange rind until golden brown. Add chili and ginger, stir-frying 20 seconds. Mix in seasoning sauce and heat to boil, stirring constantly until foam subsides and the sauce thickens slightly and turns to glaze (about 2 minutes or more). Add fried chicken, tossing to coat well. Sprinkle chopped peanuts on top.

German Apple Pancakes

admin — Wed, 22 Feb 2012 16:45:09 +0000

1 1/2 c Flour 1/3 c Sugar 3/4 ts Salt 5 Eggs 1 c Milk 3/4 c Cream 1/4 c Melted butter 5 Apples, peeled and sliced Instead of sliced apples, 1/2 cup chopped, peeled apple may be added to regular pancakes, and cooked on the griddle. Sift together the flour, sugar, and salt. Beat eggs with milk and cream. Add melted butter. Combine mixtures and beat until smooth. Heat a 10 inch skillet, brush well with butter and pour 3/4 cup of the batter into the pan, tipping so it flows evenly over the bottom. When pancake is set, cover with a layer of thinly sliced peeled apples and dot with butter. Sprinkle each pancake with cinnamon and sugar, and bake in a preheated 400F oven for 3 minutes. Fold pancakes so apples are inside. Brush top with butter, sprinkle with a little more cinnamon and sugar, and again, after all 6 pancakes are done, arrange on a fire proof platter and brown under the broiler. Makes 6. Origin: Hearth and Home Companion Shared by: Sharon Stevens.

Persimmon Pudding

admin — Wed, 22 Feb 2012 16:00:10 +0000

1 c Pureed persimmons (skinned) 2 ts Baking soda 1/2 c Butter; room temperature 1 1/2 c Sugar 2 Eggs 1 tb Lemon juice 1 tb Rum 1 c All-purpose flour 1 ts Ground cinnamon 1/2 ts Salt 1 c Chopped walnuts or pecans 1 c Raisins FILL KETTLE THAT IS LARGE enough to hold a 2-quart pudding mold with enough water to come halfway up sides of mold. Place kettle over medium heat and let water come to boil while you prepare pudding batter. Mold must have lid or be snugly covered with foil while steaming (coffee can with plastic lid will work). Place rack or Mason jar ring on bottom of kettle so that water can circulate under mold while steaming. Grease the mold. In small bowl, combine persimmon puree and baking soda. Set aside while mixing other ingredients (persimmon mixture will become quite stiff). In mixing bowl, cream butter and sugar. Add eggs, lemon juice and rum and beat well. Add flour, cinnamon and salt and stir to blend. Add persimmon mixture and beat until well mixed. Stir in nuts and raisins. Spoon batter into mold, cover tightly and steam 2 hours. Remove mold from kettle and set aside 5 minutes. Turn onto rack to cool completely or to cool just a little and serve warm. ~–

Beer Batter Fried Veggies

admin — Wed, 22 Feb 2012 15:45:13 +0000

Oil 1 Env. Golden Onion Soup Mix 1 c Unbleached All-purpose Flour 1 ts Baking Powder 2 Large Eggs 1/2 c Beer, Any regular Beer 1 tb Prepared Mustard Vegies ‘n’ Things * * Sugguested Veggies ‘n’ Things: Use any of the following to equal 4 to 5 cups–broccoli florets, cauliflowerets, sliced mushrooms, sliced zucchini or chilled spears of mozzarella cheese. In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well belnded. Let batter stand 10 minutes. Dip Sugguested Veggies ‘n’ Things into bater, then carefully drop into hot oil. Fry, turning once, until golden brown; drain on paper towels. Serve warm. Makes about 4 cups vegies ‘n’ things.

Chocolate Chip Almond Pie

admin — Wed, 22 Feb 2012 15:00:18 +0000

6 Chocolate bars with almonds 17 Marshmallows 1/2 c Milk 1 c Heavy cream, whipped 1/2 c Chocolate chips 1/2 c Slivered almonds 1 Baked graham cracker crust Melt chocolate bars and marshmallows in milk in top of double boiler. Cool. Fold in whipped cream, chocolate chips and slivered almonds. Pour into graham cracker crust. Garnish with shaved chocolate. Refrigerate for at least 4 hours.

Nut Crust

admin — Wed, 22 Feb 2012 14:45:11 +0000

1/2 c Nuts (of choice) — finely –minced. ds Salt 4 tb Margarine, cut into small –pieces 1 1/4 c Flour (white, with a little –whole wheat) 5 tb Cold water Place nuts, margarine, salt and flour together in a bowl. Use a pastry cutter to work the mixture until it is uniform and resembles coarse corn meal. Gradually drizzle in the cold water, and graduate from pastry cutter to fork. Mix by pushing the dough into itself in the center of the bowl. When thedough adheres to itself, you’ve added enough water. Rll out the dough and form your crust. Chill until time to fill. Adapted from The Enchanted Broccoli Forest by Mollie Katzen. MM by Dianne Smith/DEEANNE

Blueberry Potato Salad

admin — Wed, 22 Feb 2012 14:00:11 +0000

1/4 c White Wine Vinegar 1 tb Olive Oil 1/2 ts Sugar 1/2 ts Salt 1/2 ts Dried Basil; Crushed 1/8 ts Black Pepper 4 c Potatoes; Cooked And Sliced 1 c Fresh Blueberries 1/2 c Cucumber; Diced 1/2 c Carrot; Shredded 2 tb Scallions; Chopped 2 tb Parsley; Chopped Prepare the dressing by combining the vinegar, oil, sugar, salt, basil, and pepper, blending well. In a large bowl, combine the dressing with the potatoes, mixing well. Stir in the blueberries, carrot and cucumber. Sprinkle with the chopped scallions and parsley. From: The Food Column Of The Denver Post Magazine 07-31-94 Posted by: Rich Harper

Dried Fig Jam

admin — Wed, 22 Feb 2012 13:45:14 +0000

28 oz Dried figs (used both -homemade and commercial) 5 c ;Water 1/2 c Fresh lemon juice 3 c Sugar Seeds from juiced lemons 1 ts Ground cardamom 1 tb Dark rum Place figs in 4 qt pot. Add all water, cover pot, bring to a boil and remove pot from heat. Let the pot of figs sit for at least an hour to plump them. Remove figs from the dark water with a slotted spoon. Reserve the water. Cut stems off figs with scissors and chop figs medium coarse by hand or in a processor. Add lemon juice and sugar to the fig water. Set water to a second boil, then reduce heat and let simmer for 5-10 minutes. Tie up seeds into a cheesecloth bundle and drop in fig water. Drop the chopped figs into the fig water. Bring fig jam to another boil, then let simmer for 15-20 minutes. Jam should be slightly thickened. Remove from heat. Take out the cheesecloth bag. Stir in the rum and cardamom well. Ladle into 1 pint jars (1/2 pint works, too), leaving 1/4″ headspace. Seal jars according to manufacturer’s instructions. Process jars for 15 minutes in a boiling water bath. Yield: About 4 pints.