Bean and Macaroni Soup

Bean and Macaroni Soup

2 cans (16 oz each) great northern beans
1 Tbsp olive oil
1/2 lb fresh mushrooms, sliced
1 C onion, coarsely chopped
2 C carrots, sliced
1 C celery, coarsely chopped
1 clove garlic, minced
3 C tomatoes, fresh, peeled, cut up
(or 1 1/2 lb canned, whole, cut up)*
1 tsp dried sage
1 tsp dried thyme
1/2 tsp dried oregano
to taste black pepper, freshly ground
1 bay leaf, crumbled
4 C elbow macaroni, cooked

 

*If using canned tomatoes, sodium content will be higher. Try no salt added canned tomatoes to keep sodium lower.

 Directions:

1. Drain beans and reserve liquid. Rinse beans.
2. Heat oil in 6-quart kettle. Add mushrooms, onion, carrots, celery, and garlic and sauté for 5 minutes.
3. Add tomatoes, sage, thyme, oregano, pepper, and bay leaf. Cover and cook over medium heat for 20 minutes.
4. Cook macaroni according to directions on package, using unsalted water. Drain when cooked. Do not overcook.
5. Combine reserved bean liquid with water to make 4 cups.
6. Add liquid, beans, and cooked macaroni to vegetable mixture.
7. Bring to boil. Cover and simmer until soup is thoroughly heated. Stir occasionally.

Cinnamon Apple Sponge Cake

Cinnamon Apple Sponge Cake

Yield: 10 servings

Apple Filling
ӫӫ4 lbs Granny Smith apples, peeled, cored and thinly sliced
ӫӫ4 tablespoons unsalted butter
ӫӫ¼ cup water
ӫӫ1/₃ cup granulated sugar

2009 Inaugural Luncheon Recipes 7
ӫӫ1/₃ cup apple sauce
ӫӫ½ teaspoon ground nutmeg
ӫӫ¼ teaspoon salt
ӫӫGrated zest from 1 lemon
ӫӫ1 teaspoon vanilla extract

Bread Crust

ӫӫ14 tablespoons unsalted butter, melt 10 of tablespoons
ӫӫ2 tablespoons granulated sugar
ӫӫ34 slices brioche bread (or white bread)

Equipment

ӫӫ10 Ceramic baking ramekins or metal molds (3” diameter)

Sauce

ӫӫ2 cups caramel sauce(store bought)
ӫӫ2 cups granny smith apples, peeled, cored, diced small
ӫӫPinch sugar
ӫӫPinch cinnamon
ӫӫ1 tablespoon butter

Ice Cream

ӫӫ1 quart vanilla ice cream

Preparation
Filling
1. Melt butter in 6-quart saucepan over medium-low heat. Add apples and caramelize, add water, cook, stirring occasionally for 15 to 20 minutes, or until apples are completely soft. Remove cover and add sugar, nutmeg and salt. Increase heat to medium-high and continue to cook, stirring apples frequently, until liquid has completely evaporated, about 10 minutes. Remove from heat and stir in lemon zest, apple sauce and vanilla. Set aside to cool while making crust. The filling can be made one day ahead 

Making crust and assembly 

1. Position oven rack in lower third of oven and preheat to 425°F. Grease 8 ceramic dishes with 1tablespoon butter. Sprinkle sugar in dish and tilt to coat bottom and sides. Tap out excess sugar and set aside.
2. Using a bread knife, remove crusts from bread. Center the bottom of mold over one of the bread squares. Cut around mold to form circle to use as the top. Make a total of 20 of these round pieces. Ten will be for the bottom and 10 will be used for the top. Dip each one in melted butter and place at the bottom of mold.
3. Cut each of the 15 remaining slices of bread into four rectangular pieces. Dip one side of each strip in the melted butter and arrange strips, upright, around the inside of molds, buttered-sides against mold and overlapping by about 1/2” to completely line mold. Use 6 rectangles to line the mold.
4. Spoon the apple filling into bread-lined molds, mounding it slightly in center.
5. Take the remaining ten rounds of bread and dip pieces of bread into the melted butter and place on top of filling, buttered-sides up. Press down lightly.
6. Bake for 30 minutes, then cover top loosely with aluminum foil. Bake for an additional 15-20 minutes, until top is deep golden brown and side slices are golden brown (slide a thin-bladed knife between bread and pan to check). Remove from oven, uncover, and let rest for 15 minutes on wire rack. Run thin-bladed knife around edges of molds to be able to flip the mold out onto serving plates.
7. For the apple cinnamon caramel sauce, sauté 1 cup of peeled and diced Granny Smith apples in butter, add a pinch of sugar and cinnamon. Allow to cook until apples are lightly browned and all sugars have dissolved. Remove from heat and add 2 cups caramel sauce to the apples and stir to coat apples.

To Assemble
Pour caramel apple sauce over warmed apple cakes and serve with your favorite vanilla ice cream.

Winter Vegetables

Winter Vegetables

Yield: 10 servings

ӫ2 bunches Asparagus, green, bottom 1/3 of stem removed
ӫӫ2 lbs. Carrots, peeled, cut oblong or large dice
ӫӫ1 lb. Baby Brussel Sprouts, fresh,cleaned or frozen can be used
ӫӫ1 lb. Wax Beans, ends snipped
ӫӫ2 oz Butter
ӫӫ1 each Zest from orange
ӫӫ4 oz. Olive oil

ӫӫSalt and Pepper to taste.

 

Directions
Asparagus: preheat grill or large heavy bottom sauté pan. Rub 2 oz of olive oil on asparagus and season with pinch of salt and pepper. Lay flat on grill or sauté pan until lightly browned. Using long fork or tongs, rotate the asparagus to brown other sides. Usually 2 or 3 minutes per side. The asparagus is done when you can use a fork to cut through. Do not overcook, this will cause asparagus to become stringy. Keep warm until ready to serve.

Carrots: bring 3 qt salted water to a boil, add carrots to water and cook until fork tender, meaning a fork will easily pass through the carrot. Drain the water from the pot and toss 1 oz butter and zest of orange and mix until carrots are coated. Season with pinch of salt and enjoy. Keep warm until ready to serve.

Brussel Sprouts: For Fresh: Bring 3 qt salted water to a boil, cut into the stem of the sprout with a pairing knife to create an X on the bottom, this will allow the stem to cook more evenly. Place sprout in boiling water and allow to cook until bottom of sprout is tender and easily cut with a knife. Preheat a heavy bottom sauté while the sprouts are cooking. Remove sprouts from water and allow all water to drain completely. Add 2 oz oil to sauté pan and add the sprouts, season with salt and pepper while tossing the sprouts around to evenly brown in the pan. If sprouts are too big, you can cut them in half, keep warm until ready to serve.

For Frozen: Bring 3 qt salted water to a boil and drop frozen brussel sprouts into water, these are precooked so you are only thawing them out. Remove from water and sauté as above.

Yellow Wax beans: bring 3 qt salted water to boil, add snipped wax beans to water and allow to cook until fork tender or to your liking of doneness. Remove from water and toss with 1 oz butter and season with salt and pepper.

Molasses Whipped Sweet Potatoes

Molasses Whipped Sweet Potatoes

Yield: 2 quarts

ӫӫ3 large sweet potatoes, about 3 pounds
ӫӫ2 tablespoons unsalted butter
ӫӫ1 teaspoon kosher salt
ӫӫ¼ cup orange juice
ӫӫ½ tablespoon of brown sugar
ӫӫ1 tablespoon of molasses
ӫӫ1 teaspoon of ground cumin
ӫӫ2 tablespoons maple syrup

Directions
1. Preheat the oven to 400 degrees F.
2. Place sweet potatoes on a baking sheet and roast until easily pierced with a fork, about 1 hour.
3. Peel the skin off of the sweet potatoes while still hot.By hand or mixer, smash potatoes until all large chunks are gone. Combine the potatoes, butter, salt, orange juice, brown sugar, ground cumin, molasses and maple syrup in a large bowl. Continue to mix all together until all lumps are gone. Adjust any of the seasonings to your specific tastes. Can be made the day before.

Herb Roasted Pheasant with Wild Rice Stuffing

Herb Roasted Pheasant with Wild Rice Stuffing

Yield: 10 portions

ӫӫ10 Pheasant breast, boneless, remove tenders and reserve for stuffing, cut small pocket in side of breast for stuffing
ӫӫ½ cup Olive oil with chopped rosemary, thyme and sage
ӫӫ1 lb. Wild rice, long grain
ӫӫ2 quarts Chicken stock or canned chicken broth
ӫӫ2 Carrots, diced
ӫӫ½ Onion, diced
ӫӫ½ cup Dried apricot, small diced
ӫӫ1 Tablespoon Salt and pepper mix
ӫӫ2 Tablespoons Garlic, roasted

Directions
1. Boil the rice with the chicken stock, cook until soft and most of the liquid is gone.
2. Add the onion, carrot, garlic and apricot. Cook until the vegetables are soft and all liquid has been absorbed. Refrigerate rice mixture until cold.
3. In a food processor, puree pheasant tenders to a paste consistency to use as a binder for rice mix.
4. When rice is cool, add the pheasant puree to the rice until well mixed. Adjust seasoning with salt and pepper and return to refrigerator until ready to stuff.
5. Preheat oven to 400 degrees F.
6. Make 10 small football shaped patties of the rice mix, stuff inside the pheasant, being careful not to overstuff the pheasant. Rub herb/oil mixture on top and bottom of the pheasant, season with salt and pepper. Place the pheasant on a heavy gauge roasting pan and then in a preheated oven for approximately 8-10 minutes. Remove from oven and cover with lid or foil and allow to rest for 10 minutes. Serve over sauté of spinach.
*Pheasant can be substituted with chicken.

Duck Breast with Cherry Chutney

Duck Breast with Cherry Chutney

 Yield: 10 servings

ӫӫ 1 tablespoon extra-virgin olive oil
ӫӫ ½ cup chopped onion (1 small)
ӫӫ 3 garlic cloves, crushed
ӫӫ 1 tablespoon finely chopped shallot
ӫӫ ½ teaspoon black pepper
ӫӫ ½ teaspoon ground cumin
ӫӫ Scant ¼ teaspoon dried hot red pepper flakes
ӫӫ ¾ teaspoon salt
ӫӫ ½ cup coarsely chopped red bell pepper (½ medium)

ӫӫ1 plum tomato, coarsely chopped
ӫӫ¼ cup dry red wine
ӫӫ1 ½ to 2 tablespoons cider vinegar
ӫӫ2 tablespoons sugar
ӫӫ½ teaspoon Dijon mustard
ӫӫ1 can (3 cups) Bing cherries, quartered *Oregon brand
ӫӫ½ cup Golden Raisins
ӫӫ10 (6 oz.) boneless duck breasts with skin
ӫӫ2 tablespoons water
ӫӫ1 tablespoon chopped fresh tarragon or chives

 

Method for chutney and glaze

1. Heat oil in a 2 to 3 quart heavy saucepan over moderate heat until hot but not smoking, then cook onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes. Add tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 teaspoon salt and cook, stirring, 30 seconds. Reduce heat to medium and add bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in wine, vinegar (to taste), and sugar and simmer approx 5 minutes. Stir in mustard, 1 1/2 cups cherries, and remaining 1/2 teaspoon salt and simmer 1 minute. Allow to cool slightly and reserve all but ¼ cup of the mix to the side. Place1/4 cup mix in a blender and puree until very smooth, about 1 minute (use caution when blending hot liquids). Reserve for glazing duck. To finish the chutney, add the remaining 1 ½ cups of cherries, tarragon, chives and all the golden raisins. Can be prepared one day ahead.
2. Put oven rack in middle position and preheat oven to 450°F. Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper.
3. Heat water in an ovenproof 12-inch heavy skillet over low heat until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is rendered(melted) and skin is golden brown, about 25 minutes.
4. Transfer duck to a plate and discard all but 1 tablespoon fat from skillet. Brush duck all over with cherry glaze and return to skillet, skin side up.
5. Roast duck in oven until thermometer registers 135°F, about 8 minutes for medium-rare. Remove from oven and allow to rest for 5 minutes.
6. Holding a sharp knife at a 45-degree angle, cut duck into slices. Serve with cherry chutney and molasses whipped sweet potato.

Seafood Stew

Seafood Stew

ӫӫ 6 (1 Lb) Maine lobsters
ӫӫ 20 medium size Sea scallops
ӫӫ 36 Large shrimp, peel, cleaned and tail removed, aprox. 2 lbs.
ӫӫ 10 (1 oz) pieces of black cod
ӫӫ ½ cup small dice carrots
ӫӫ ½ cup small dice celery
ӫӫ ½ cup small dice leek
ӫӫ ½ cup small dice Idaho potato
ӫӫ 1 teaspoon kosher salt
ӫӫ 1 teaspoon ground white pepper or black pepper
ӫӫ ¼ teaspoon ground nutmeg
ӫӫ 1 quart heavy cream
ӫӫ 1 cup dry vermouth (can be made without)
ӫӫ 10 (5 inch) puff pastry rounds

 

Equipment
ӫӫ 10 (3 ½ inch) terrines/ramekins or serving dish of your choice

Directions
1. Bring 1 gallon of water to a boil; poach lobsters, then shrimp, then black cod and last scallops. After seafood is cooked, remove from water; reserve water and bring to boil.
2. Cook all vegetables in liquid that was used for the seafood, remove vegetables when tender. Allow the liquid to continue to boil until only 1qt of liquid remains. This will be the base for the sauce.
3. Bring seafood liquid back to a boil and add the vermouth and heavy cream and reduce by half, season with salt, white pepper and nutmeg to taste. You have reached your desired thickness when the sauce will cover the back of a wooden spoon. Set aside to cool.
4. Cut Maine lobster, shrimp and scallops into bite size pieces.
5. Pre-heat oven at 400 degrees.
6. Fold seafood and vegetables into cool sauce, being careful not to mix too much as this will break up the seafood. Scoop mixture into terrines or oven proof baking dish of your choice.
7. Cover terrines with puff pastry rounds, brush them with egg wash and bake them until golden brown about 8-10 minutes, allow to cool for 5 minutes before serving. You can cook this 2-3 hours ahead of time and keep warm at 150 F degrees.
*All seafood can be substituted with other favorite options of your choice and availability.

Almond Biscuits[Chinese Recipe]

Almond Biscuits

2 1/2 cups all−purpose flour
2 tsp baking powder
1/2 cup margarine or butter
1 cup granulated sugar
1 egg
1 tsp almond essence
blanched almonds for decoration
beaten egg for glazing

1. Sift the flour, baking powder and salt into a bowl. Cream the margarine (or butter) and sugar together until light, white and fluffy. Beat in the egg and almond essence. Stir in the sifted dry ingredients to make a stiff
dough.
2. Form the mixture into balls about 1 − 1.5 inch diameter and place these on a greased baking tray. Place half an almond (split lengthways) on each ball and press to flatten slightly. Brush with beaten egg.
3. Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until golden. Cool on a wire rack. This quantity makes about 45 biscuits.

Bean Sprout Salad[Chinese Recipe]

Bean Sprout Salad

2 tablespoon Sesame seeds
1 pound Fresh bean sprouts thoroughly washed and drained
3 Garlic cloves, peeled and minced
2 md Scallions −− trimmed & minced
1 − 1" cube ginger, peeled and minced
2 tablespoon Oriental sesame oil
1/3 cup Soy sauce
2 tablespoon Cider vinegar
1 tablespoon Mirin (sweet rice wine)
2 teaspoon Light brown sugar
1 teaspoon Spicy sesame oil

PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the bottom of a pie tin. Roast for 12−to−16 minutes, stirring often, until they are golden. The seeds can be toasted in advance and stored
in an airtight container.

Place the bean sprouts in a large heatproof bowl and set it aside. In a medium−size skillet set over moderately low heat, stir−fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add all the remaining ingredients, increase the heat to moderate, then boil the mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours. Toss again before serving.

Cantonese Roast Duck[Chinese Recipe]

Cantonese Roast Duck

1 duck, about 5 pounds, fresh or frozen
1 tablespoon salt
1 scallion
3 slices fresh ginger

Glaze:
1 tablespoon light corn syrup
2 tablespoons water
1 tablespoon soy sauce
Few sprigs fresh cilantro, for garnish

1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry with paper towels. Rub the entire surface of the duck, inside and out, with the salt. Cover and refrigerate for several hours, or, overnight.
2. Put the scallion in the cavity and lay the slices of ginger on top of the duck. Add at least 2 inches of water to a large flameproof roasting pan with a lid and put the pan on the stove. Place a large rack in the roasting pan and bring the water to a boil. Choose an oval casserole large enough to hold the duck and small enough to fit into the roasting pan. Place the duck in the casserole and then put the casserole on the rack. Cover and steam for 1 hour, checking the water level from time to time and adding more boiling water if necessary. Save the duck broth to use in soups or stir fry dishes. When done, remove the duck from the casserole and place it on a rack to dry.

3. Combine the ingredients for the glaze in a small saucepan and bring to a boil. With a pastry brush, paint the hot glaze over the surface of the duck. Allow duck to dry for 1 hour.

4. Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes. Turn over and continue to roast for 40 more minutes.

5. Transfer duck to a chopping board and allow to cool slightly. Using a cleaver, disjoint and cut the duck through the bone into bite size pieces. Arrange the pieces on a serving platter, garnish with cilantro and serve.

Fortune Cookies[Chinese Recipe]

Fortune Cookies

8 oz. All−purpose flour
2 Tbl. Cornstarch
4 oz. Sugar
1/2 teas. Salt
4 oz. Vegetable oil
4 oz. Egg whites
1 Tbl. Water
2 teas. Vanilla extract.

1. In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until smooth consistency.
2. Write your own "Fortune" on a piece of paper 2 1/2" by 1/2". Prepared oven to 300F.
3. Scoop a tablespoon of cookie batter and spread evenly into a 4" circle on a well greased baking sheet.
4. Bake cookie for about 14 minutes or until lightly golden brown. Remove one cookie at a time from the oven.
5. You have about 15 seconds working time before the cookie hardens. Place the "Fortune" in the middle of the cookie.
6. Shape the cookie by folding it in half and grasp both ends. Place the finished cookie in a muffin pan with the ends down to hold its unique shape.

Garlic Chicken[Chinese Recipe]

Garlic Chicken

4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice

SAUCE
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce

Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes. Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir−fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stir−fry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice.

Pork with Broccoli in Oyster Sauce[Chinese Recipe]

Pork with Broccoli in Oyster Sauce

1 teaspoon sugar
1 tablespoon cornstarch
1 teaspoon MSG (optional)
1/4 cup oyster sauce
1/2 cup chicken stock
2 cups sliced lean pork (about 1 pound)
1 bunch (about 2 pounds) fresh brocolli, sliced
2 slices ginger, shredded
1 clove garlic, minced
1/4 cup vegetable oil
1/8 teaspoon salt
1/4 cup water

Mix together first five ingredients and set aside. Heat wok or pan until hot and dry. Add the oil, then the salt.
Turn heat to medium. Add the ginger and the garlic and fry until golden brown. Turn heat to high. Add the pork and fry until outside is lightly browned. Add the broccoli and stir−fry for 3 minutes. Add the water, cover, and cook for 4 minutes. Pour in reserved sauce mixture; stir while cooking until gravy thickens. Turn heat down to low, cover, and cook for 2 minutes more. Place in covered serving dish until ready to serve.

Orange Beef[Chinese Recipe]

Orange Beef

1/2 Lb. Top round steak
2 Tb Sherry
2 Tb Cornstarch
2 Egg whites
6 Tb Peanut oil

SAUCE:
1 1/2 cups Beef stock
2 Tb Light soy sauce
1 Ts Sugar
1 1/2 Tb Cornstarch
1 Ts Red wine vinegar

5 Dried red chile peppers, broken into pieces
8 Thin slices of orange rind (orange part only) or more
Fresh ground black pepper to taste

Whisk together the sherry, cornstarch, and egg whites until the mixture is foamy. Add the beef and toss to coat the pieces well. Set aside. Cut meat into 2x2−inch pieces. Heat 4 tbs. Peanut oil in wok. Fry quickly, just until crispy and browned, remove to wok rack to drain. Add remaining 2 tbs. Peanut oil to wok. Add orange rind and red peppers to hot oil in wok. Stir−fry until orange rind begins to darken and aroma from oil becomes pleasant. Add remaining ingredients and stir until bubbly (add more beef stock if too thick). Add fried beef and toss to coat with sauce. Serve at once with steamed white rice.

Sesame Chicken[Chinese Recipe]

Sesame Chicken

1 pound boneless chicken (or pork or steak)
2 tablespoons sesame seeds
1 tablespoon sesame oil
2 tablespoons vegetable oil
4 ounces small mushrooms, quartered
1 large green bell pepper, seeded and cut into strips
4 scallions, chopped diagonally
boiled rice, to serve

Marinade:
2 teaspoons cornstarch
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon lemon juice
1 tablespoon soy sauce
few drops of Tabasco sauce
1−inch piece fresh ginger, grated
1 garlic clove, crushed

1. Trim the meat and cut into thin strips about 1/2 x 2 inch.
2. Make the marinade. In a bowl, blend the cornstarch with the rice wine or dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger and garlic. Stir in the strips, cover and leave in a cool place for 3−4 hours.
3. Place the sesame seeds in a wok or large frying pan and dry−fry over moderate heat, shaking the pan, until the seeds are golden. Set aside.
4. Heat the sesame and vegetable oils in the wok or frying pan. Drain the meat, reserving the marinade, and stir− fry a few pieces at a time until browned. Remove with a slotted spoon.
5. Add the mushrooms and green pepper and stir−fry for 2−3 minutes. Add the scallions and 1 minute more.
6. Return the meat to the wok or frying pan, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze. Sprinkle the sesame seeds
on top and serve immediately with boiled rice.

Mandarin Pancakes[Chinese Recipe]

Mandarin Pancakes

2 cups flour
3/4 cup boiling water
2 tablespoons sesame oil

1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a fork until dough is evenly moistened. On a lightly floured board, knead dough until smooth and satiny, about 5 minutes. Cover and let rest for 30
minutes.
2. On a lightly floured board, roll dough into a cylinder; cut into 16 equal pieces. Roll each piece into a ball, then flatten slightly into a pancake. Brush top of each pancake with a light coating of sesame oil.
3. Place 1 pancake on top of a second pancake, oiled sides together. With a rolling pin, roll to make a circle 6 inches in diameter. Stack and roll remaining pairs of pancakes the same way. Cover with a damp cloth to
prevent drying.

Cooking:
1. Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakes and cook, turning once, until lightly browned and bubbles appear on the surface, about 2 minutes on each side. Remove from pan and separate into 2 pancakes while still hot. Stack cooked pancakes on a plate while cooking remaining pairs of pancakes.
2. Serve pancakes hot. If making ahead, reheat pancakes in a microwave oven or wrap in a clean dish towel and steam in a bamboo steamer for 5 minutes.

Empress Chicken Wings[Chinese Recipe]

Empress Chicken Wings

1 1/2 pounds Chicken Wings
3 tablespoons Soy Sauce
1 tablespoon Dry Sherry
1 tablespoon Minced Fresh Ginger Root
1 Clove Garlic, Minced
2 tablespoons Vegetable Oil
1/3 cup Cornstarch
2/3 cup Water
2 Green Onions And Tops, Cut Into Thin Slices
1 teaspoon Slivered Fresh Ginger Root

Disjoint the chicken wings; discard tips (or save for stock). Combine soy sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken. Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken;
reserve marinade. Heat oil in large skillet over medium heat. Lightly coat chicken pieces with cornstarch; add to skillet and brown slowly on all sides. Remove chicken; drain off fat. Stir water and reserved marinade into same skillet. Add chicken; sprinkle green onions and slivered ginger evenly over chicken. Cover and simmer for 5 minutes, or until chicken is tender.

Fried Won Tons[Chinese Recipe]

Fried Won Tons

 1 lb. Won ton skins
1/2 lb. Fresh ground pork
1/2 lb. Fresh prawns
4 Dried mushrooms, soaked for 2 hours
8 Water chestnuts, finely chopped
2 Stalks green onions, finely chopped
2 small Eggs, beaten
1/4 ts Pepper
1 1/2 ts Salt

Yield: About 60 to 70.

Shell and devein prawns. Mince fine. Stem mushrooms and mince caps. Mix with prawns, pork, water chestnuts, green onions, half of the beaten eggs and all of the seasonings. 

WRAPPING:
Place won ton squares on working surface so corners face up, down, left and right. Place 1 teaspoon filling in the center of each skin. Dip a little of the beaten egg onto the bottom corner, bring top corner to meet bottom corner. Press to seal. Moisten left corner and bring right corner to meet it. Press to seal. This should give you a little bundle that looks kind of like a nurses hat. 

FRYING:
Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2 minutes). Turn over once. Drain and serve hot.

Lo Mein[Chinese Recipe]

Lo Mein

4 cups cooked Chinese noodles (or very thin spaghetti)
rinsed and drained
12 oz. diced cooked meat (beef, chicken, pork ... any)
1 package frozen French−style green beans, thawed
2 cups fresh bean sprouts
3 scallions, chopped
1 slice ginger, shredded
1 clove garlic, minced
1 teas. MSG (Accent)
1 teas. sugar
1/4 cup soy sauce
3/4 cup vegetable oil
1/4 teas. sesame oil
2 Tbls. sherry

Mix together MSG, sugar, and soy sauce. Set aside. Heat wok or pan hot and dry. Add just 3 tablespoons of the vegetable oil and all the sesame oil. Put in ginger and garlic to brown first, then all the other vegetables. Stir and cook for one minute over high heat. Add the sherry. Cover and cook one minute longer. Turn off heat. Remove vegetables, and drain; discard these juices. Set drained vegetables aside. Heat wok or pan dry again. Put in remainder of oil. Turn heat to medium. Add cooked noodles and stir constantly to heat through and to coat the noodles with oil for a couple minutes. Add your choice of meat and reserved vegetables; mix thoroughly. Add reserved soy sauce mixture and stir until noodles become one even color. Serve.

Kung Pao Chicken[Chinese Recipe]

Kung Pao Chicken

2 tablespoons oyster sauce
1 teaspoon cornstarch
3/4 pound boneless, skinless chicken

Sauce:

1/4 cup Chinese black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tablespoons Chinese rice wine or dry sherry
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chili garlic sauce
2 teaspoons sugar
2 1/2 tablespoons cooking oil
8 small dried red chilies
4 teaspoons minced garlic
2 stalks celery, diced
1/2 red bell pepper, cut into 1−inch squares
1 can (8 oz.) sliced bamboo shoots, drained
2 teaspoons cornstarch dissolved in 1 tablespoon water
1/3 cup roasted peanuts

1. Combine marinade ingredients in a bowl. Cut chicken into 1−inch pieces. Place chicken in marinade and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir−fry for 2 minutes. Remove chicken and
chilies from wok.
4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir−fry for 1 1/2 minutes.
5. Return chicken and chilies to wok; stir−fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

Hoisin Beef & Scallion Rolls[Chinese Recipe]

Hoisin Beef & Scallion Rolls

1 whole flank steak
1/2 cup soy sauce
3 cloves garlic
1/2 cup ginger −−chopped, fresh
dash black pepper
1/2 cup hoisin sauce
1 bunch scallions

In a shallow dish, mix together the soy sauce, oil, garlic, ginger, and some pepper. Add the beef and marinate overnight in the refrigerator, turning once. Heat the broiler. Pat the marinated meat dry and broil the steak, about 4 inches from the heat, until rare, 5 to 6 minutes per side. Cool completely and then slice very think on the bias, across the grain of the meat. Trim the slices to form approximately 2 x 4 inch strips. Brush a thin layer of hoisin sauce on each strip of beef. Lay a small bundle of scallion julienne at one end and roll up securely. Arrange on trays, seam side down, cover tightly with plastic wrap (make sure the plastic is in close contact with the beef), and refrigerate until time to serve.

Egg Rolls[Chinese Recipe]

Egg Rolls

1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork or chicken livers
10 water chestnuts
1/3 cup bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil

PREPARATION: Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to drain further. Parboil shrimp and fry or bake pork. Mince both. Shred water chestnuts and bamboo shoots. Mix all ingredients but egg together. Beat egg. Wrap filling in egg roll skins and seal with egg.
COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. (At this point restaurants refrigerate them and finish the cooking process as needed.) When cool, drop again into hot oil and fry until golden brown. Makes 10. The two−stage deep frying method is actually a professional Chinese chefs secret. It assures that the inside will be moist and not overcooked (as anything overcooked becomes dry) and the outside will be crisp.

Shrimp with Snow Peas[Chinese Recipe]

Shrimp with Snow Peas

2/3 lb. tiger prawns
Marinade for shrimp:
1 1/2 tsp. sherry
1/2 tsp. salt
1/2 tsp. grated ginger
1 1/2 tsp. cornstarch
1 tsp. water
Seasoning:
1 Tb. chicken broth
3 Tb. water
1/2 tsp. cornstarch
3 Tb. oyster sauce (very important)
1 Tb. hoisin sauce
also needed:
1/2 cup vegetable oil
1 clove garlic, pressed or minced
1/4 tsp. salt
1/2 lb. snow peas

Shell and devein prawns. Rinse and pat dry with a paper towel. Combine marinade in medium bowl. Add prawns and mix well. Let stand 30 mins. Heat wok over medium heat, add oil, and stir fry garlic for 15 secs. Add prawns and stir fry until pink. Remove from wok, and place on plate. Add salt and snow peas to oil in wok. Stir fry 30 secs. Add seasoning sauce and stir slightly until think and bubbly. Add cooked prawns. Stir
to coat everything with sauce. Serve hot with cooked rice.

Foo Yung[Chinese Recipe]

Foo Yung

6 eggs, beaten well
1 cup shredded cooked meat (roast pork, shrimp, almost any!)
2 cups fresh bean sprouts (or 1 can)
2 scallions, chopped, including the green ends
1 medium onion, shredded
1 teaspoon sugar
1/8 teaspoon ground pepper
1 teaspoon MSG (optional)
2 tablespoons soy sauce
1/2 cup chicken stock or water
Vegetable oil for frying

Make gravy if desired (recipe follows). Preheat oven to 200F. Line a platter with several thicknesses of paper towel. Mix all ingredients except the vegetable oil together in a mixing bowl. Heat a frying pan hot and dry. Put in vegetable oil to a depth of about 1/2 inch. Keep oil at this level by adding more, as some is absorbed in cooking. Bring oil temperature to medium. Stir up the omelet mixture each time before you take a scoopful of it out, in order to have the proper ratio of liquid and solid ingredients in each. With a ladle or soup scoop, take a scoop of the egg mixture and gently put into the frying pan. When the first omelet has stiffened, gently move it over to make room for the next. The number of omelets you can make at once depends on the size of your frying pan. When one side of the omelet has turned golden brown, turn over gently with pancake turner to fry the other side. When done, transfer from frying pan onto paper−lined platter. Keep warm in oven until all the omelets can be served together. Serve with or without gravy. 

Gravy:

1 1/2 cups chicken stock
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon MSG (optional)
1/8 teaspoon ground pepper
Pinch of salt

Mix all the ingredients together in a saucepan. Bring to a boil slowly with frequent stirring. When gravy has thickened, turn heat to very low to keep it warm until ready to use.

Egg Rolls[Chinese Recipe]

Egg Rolls

 1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork or chicken livers
10 water chestnuts
1/3 cup bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil

PREPARATION: Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to drain further. Parboil shrimp and fry or bake pork. Mince both. Shred water chestnuts and bamboo shoots. Mix all ingredients but egg together. Beat egg. Wrap filling in egg roll skins and seal with egg.
COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. (At this point restaurants refrigerate them and finish the cooking process as needed.) When cool, drop again into hot oil and fry until golden brown. Makes 10. The two−stage deep frying method is actually a professional Chinese chefs' secret. It assures that the inside will be moist and not overcooked (as anything overcooked becomes dry) and the outside will be crisp.

Hot and Sour Soup[Chinese Recipe]

Hot and Sour Soup

2 1/2 quarts chicken stock
1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips
5 shitake mushrooms, cut into thin slices
1/2 cup soy sauce
1/2 tsp. white pepper
1/2 cup white vinegar
1 1/2 cups bamboo shoot strips
2 tablespoons cornstarch dissolved in 4 tablespoons water
3 eggs. beaten
1/2 tsp. sesame oil

Combine first seven ingredients in a pot and bring to a boil. Drizzle the cornstarch mixture into the soup, stirring to thicken. Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

Fried Rice[Chinese Recipe]

Fried Rice

2 eggs
1 teaspoon MSG (optional)
1/8 teaspoon groung white pepper
1/4 cup soy sauce
4 cups cooked rice
4 scallions, chopped, including green ends
2 cups diced cooked pork, ham, chicken, shrimp, or any meat
1 slice ginger, minced
1 clove garlic, minced
1/4 cup sliced mushrooms (optional)
1/4 cup vegetable oil

Put first four ingredients in a mixing bowl and stir slightly; the eggs should not be well beaten. Heat wok or pan hot and dry. Add the oil. Brown the garlic and ginger slightly, then add the rice. Cook for 2−3 minutes, stirring to break up lumps and coat with oil. Add the rest of the ingredients except the egg mixture. Fry and stir constantly until thoroughly mixed. Add the egg mixture while stirring the rice so it will cover as much of the ingredients in the pan as possible. Cook about 2 minutes, stirring constantly. Serve while hot.

Barbecued Spareribs[Chinese Recipe]

Barbecued Spareribs

2 banks of spareribs, uncut, about 2 pounds each
3 cloves garlic, minced
1/2 cup ketchup
1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce
1/2 cup soy sauce
1/4 cup sherry

Trim off excess fat from the thick edges of spareribs. Place ribs in a shallow pan or platter. Mix remaining ingredients for a marinade and spread over both sides of the spareribs. Let stand for at least two hours.
Place one oven rack at the top of the oven and one at the bottom. Preheat to 375F. Hook each bank of spareribs with 3 or 4 S−hooks across its width, on the thick edges, and suspend under top rack. Place a large pan with 1/2" water on bottom rack. This pan will catch the drippings and keep the meat from drying out. Cook spareribs for about 45 minutes.

Hunan Beef[Chinese Recipe]

Hunan Beef

2 cups broccoli florets
2 tablespoons cooking oil
2 teaspoons minced garlic
4 small dried red chilies
1 teaspoon cornstarch dissolved in 2 teaspoons water

Marinade:
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
3/4 pound flank steak, thinly sliced across the grain

Sauce:
3 tablespoons Chinese black vinegar or balsamic vinegar
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sugar
2 teaspoons chili garlic sauce
1 teaspoon sesame oil

1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place broccoli in a large pot with 1 inch of boiling water. Boil until tender−crisp, 2 to 3 minutes; drain.
4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir−fry until no longer pink, 1 1/2 to 2 minutes.
5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

General Tsao's Chicken[Chinese Recipe]

General Tsao's Chicken

Sauce:
1/2 cup cornstarch
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional)
Meat:
3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep−frying
2 cups sliced green onions
16 small dried hot peppers

Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep−fry at 350 degrees until crispy. Drain on paper towels. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir−fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.

Moo Goo Gai Pan[Chinese Recipe]

Moo Goo Gai Pan

4 chicken breast halves, skinned, boned and sliced
salt and pepper
4 cloves garlic, minced
2 cups water
1 tb cornstarch
5 tb corn oil
8 oz. fresh mushrooms, sliced
4 lb. bok choy or Chinese white cabbage, chopped
2 tb sugar
4 tb soy sauce
6 scallions, chopped

1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch
mixture. Set aside.
2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok
choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.
Remove from wok.
3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high
heat. Add soy sauce and mix well. Cover and cook for about 6 minutes,
or until the chicken is thoroughly cooked.
4. Mix in the cooked vegetables and scallions. Stir fry together for about 1
minute. Serve hot with rice.

Mutton Paaya

Mutton Paaya

Ingredients:

Paya -6 nos.

Onions -4 nos.

Tomato - 2 nos.

Ginger garlic paste - 50 gms

Chilli powder - 2 tsp

Turmeric powder -1/4 tsp

Coriander powder - 3 tsp

Coriander leaves - 4 tsp.

Oil - 4 tbsp

Salt to taste.

Preparation:

 Wash paya. Drain water and keep aside
 Cut onions and tomatoes into small pieces
 Wash coriander. Cut and keep aside.

Method:

 Heat a 4-litre pressure cooker.
 Add oil and heat.
 Put onions, ginger garlic paste and fry well.
 Add finely cut tomatoes.
 Add turmeric, chili, dhania powder and salt.
 Allow the mixture to cook on low flame for 5-10 minutes.
 Transfer paya and coriander leaves. Cook for 5 minutes. Mix well.
 Pour water enough to cover the contents in the cooker.
 Continue to cook on low flame.
 Wait for 5-6 whistles and then switch off.
 Serve hot with idly, roti, iddiyappam, plain rice, dhal rice, fried rice, plain paratha.

Variation: Instead of cooking along mutton with other ingredients you can also pressure
cook mutton separately along with salt, water and a spoon of red chilli powder until
8 whistles.

Mutton Keema

Mutton Keema

Ingredients:

Minced meat - 150 grams

Onion (medium size) - 1

Tomato (small) - 1

Ginger garlic paste - 1

Turmeric powder - ¼ tsp

Chilli powder - 1 tsp

Coriander powder - 2 tsp

Oil - 3 tsp

Salt to taste.

Method
 Heat oil in a kadai or pan. Transfer finely chopped onions.
 Stir-fry, add ginger and garlic paste.
 Wait for onion to turn brown and then add finely chopped tomato pieces.
 Let the tomato turn soft. Add turmeric powder, chili powder and coriander powder.
Mix well.
 Wait for few minutes. Transfer minced meat.
 Add ½ a glass of water and close the vessel with a tight lid.
 Cook on a low flame. Occasionally open lid and stir the contents slowly.
 In less than 15 minutes, the minced meat should be cooked.
 If gravy is required, stop cooking. Sprinkle coriander leaves before serving.
 If dry minced meat is required, allow it cook till the water is completely absorbed.
Sprinkle coriander before serving.
 Minced meat gravy or dry can be served with rice or roti.

Chicken Biryani

Chicken Biryani

Ingredients:
Chicken - One& half kgs
Basmati Rice - One and half kgs
Oil - 600 gms
Ginger Garlic Paste - 300 gms
Chilli Powder - 50 gms
Green Chillies - 15 pieces (medium sized)
Tomato - 500 gms (Ripe Nattu Thakkali)
Mint - 1 small bunch
Coriander - 2 small bunches
Cloves - 8 pieces
Cinnamon - 1 medium sized stick
Cardamon - 5 pieces
Onion - 250 gms
Lemon - 2 nos.
Curd - 1 ltr.
Salt

Preparation
 Cut onion lengthwise. Divide into halves.
 Cut tomato into 4 pieces.
 Extract lemon juice and keep aside.
 Strip pudina leaves. Wash, cut and keep aside.
 Strip coriander leaves. Wash, cut and keep aside. Optional to include tender coriander
stems.
 Wash chicken, drain water completely and keep aside.

Method:
1. Place the bigger vessel on the stove. Allow the bottom of the vessel to be heated
well.
2. Add oil. Put cloves, cinnamon stick, and cardamon pieces. Wait for few seconds
and as it splits add half the quantity of onions. Add full quantity of ginger, garlic
paste.
3. Simmer and allow the onions, ginger and garlic paste to cook. This should take
less than 10 minutes.
4. Add chicken. Sprinkle 2 teaspoons of salt and mix well. Add the remaining
onions pieces.
5. Close the vessel with an aluminum lid. Continue to cook in low flame. Using a
ladle, stir the contents of the vessel. Allow it to cook for 15 minutes.
6. Remove the lid. Add chili powder, green chilies, tomatoes, coriander, pudina,
lemon juice and curd.
7. Stir well, close the lid and allow the contents to cook well. Continue to cook on
low flame.
8. Occasionally stir the contents slowly. After about 20 minutes you may notice the
oil separate.
9. Wash the basmati rice and let it remain soaked in water for not more than 10
minutes.

 

Mutton Chops

Mutton Chops

Ingredients:
Mutton chops -250 grams
Onion -300 gms.
Ginger garlic paste - 1 tsp (optional)
Green chillies - 8 pieces (medium
size)
Coriander - 1 bunch (big)
Black pepper - two spoons
Salt to taste.

Preparation:
 Finely cut onions and keep aside.
 Slit green chilies.
 Coarse grind pepper.
 Wash coriander. Chop leaves and stems and keep aside.
 Wash mutton chops. Drain well and keep aside.

Method:
 Place a 4-litre pressure cooker on the stove. Add oil.
 Add finely chopped onions.
 Stir-fry. Add ginger garlic paste.
 Allow the onion to turn brown. Add slit green chilies.
 Fry for two minutes. Transfer mutton chops.
 Stir the contents well. Cook on low flame for 5 minutes.
 Add the chopped coriander leaves.
 Add salt and pour water enough to cover the contents of the cooker.
 Cook on low flame.
 Wait for 5 whistles and then switch off.
 A good side dish for roti, plain rice, fried rice, dhal rice etc.

Mutton Paaya (Aatukaal Paaya)

Mutton Paaya (Aatukaal Paaya)

Ingredients:
Paya -6 nos.
Onions -4 nos.
Tomato - 2 nos.
Ginger garlic paste - 50 gms
Chilli powder - 2 tsp
Turmeric powder -1/4 tsp
Coriander powder - 3 tsp
Coriander leaves - 4 tsp.
Oil - 4 tbsp
Salt to taste.

Preparation:
 Wash paya. Drain water and keep aside
 Cut onions and tomatoes into small pieces
 Wash coriander. Cut and keep aside.

Method:
 Heat a 4-litre pressure cooker.
 Add oil and heat.
 Put onions, ginger garlic paste and fry well.
 Add finely cut tomatoes.
 Add turmeric, chili, dhania powder and salt.
 Allow the mixture to cook on low flame for 5-10 minutes.
 Transfer paya and coriander leaves. Cook for 5 minutes. Mix well.
 Pour water enough to cover the contents in the cooker.
 Continue to cook on low flame.
 Wait for 5-6 whistles and then switch off.
 Serve hot with idly, roti, iddiyappam, plain rice, dhal rice, fried rice, plain paratha.

Variation: Instead of cooking along mutton with other ingredients you can also pressure cook mutton separately along with salt, water and a spoon of red chilli powder until
8 whistles.

Liver Fry

Liver Fry

Ingredients:
Mutton liver -300 gms
Onion - 2 nos.
Tomatoes - 1 nos.
Ginger, Garlic paste - 2 tsp.
Turmeric powder - ¼ tsp
Chilli powder - 2 tsp.
Oil - 2 tsp
Salt to taste.

Method:
 Heat a kadai/pan and pour oil
 Fry finely chopped onion.
 Add ginger, garlic paste.
 Add finely cut tomato.
 Let it turn soft.
 Add turmeric and chilli powder.
 Stir-fry well.
 Add liver pieces.
 Pour enough water to cover the contents (1/4 glass of water)
 Occasionally stir-fry. Cook in low flame.
 In less than 15 minutes, liver fry will be ready.
 Serve with nan, rotis, dhal rice, parathas etc.

Note: Add turmeric powder while washing lever. In case there is a small layer of skin, do remove it.

 

Pepper Chicken

Pepper Chicken

Ingredients:

Boneless Chicken -250 gms (medium pieces)
Onion - 2 nos.
Tomatoes - 2 nos.
Green chilli - 3-4 nos.
Coriander - medium bunch
Coconut - 3 pieces.
Oil - 150 gms.
Salt to taste

Method:
 Make gravy of onion, tomatoes, green chilli, coriander and coconut.
 Use a medium size pressure cooker and heat it.
 Pour oil. Wait for 2 minutes
 Add chicken pieces.
 Allow the chicken pieces to shrink in size slightly.
 Add gravy, if required add ½ glass of water.
 Wait for 3 whistles.
 Open to check if water is well absorbed.
 If required, transfer to a kadai and cook in low flame till dry.

Fish Kuzhambu

Fish Kuzhambu[Non Vegetarian Recipe] 

Ingredients:

Fish -250 gms.
Onion -3 nos.
Garlic - 3 pods.
Tomato -1 no
Tamarind - size of a small lemon
Turmeric powder -1/4 tsp
Chilli powder -1 tsp
Green chilli -3 nos.
Coconut -3 pieces (medium size
Oil -150 gms.
Mustard seeds - ½ tsp
Salt to taste

Method:
 Grind garlic, coconut and tomato and set aside.
 Add water to tamarind pulp measuring 2 glasses.
 To this, add turmeric powder, chilli powder and salt and keep aside.
 Pour oil in a pan. Add mustard seeds. Fry finely cut onion and green chilli pieces.
 Add tamarind water and then garlic, coconut and tomato masala.
 As it starts to boil, add fish.
 Do not cover. Let the contents cook on low flame.
 In 10 minutes fish kuzhumbu will be ready to serve.
 Check if it has reached the desired consistency

Tips: Cooking in gingely oil and adding a spoonful of fenugreek seeks after mustard seeds adds zing to your dish.

Mutton sukka

Mutton sukka [Non Vegetarian Recipe] 

Ingredients:

Mutton - 250 gms (small pieces)
Onion - 4 nos.
Tomatoes - 2 nos.
Turmeric powder - ¼ tsp
Chilli powder - 2 tsp
Coriander powder - 4 tsp.
Mint leaves - 1 bunch.
Oil - 150 grms.
Roasted gram - 2 tsp
Aniseed - 1 tsp
Cumin seed - 2 tsp
Black Pepper - 2 tsp.

Preparation:

 Cut onions, tomatoes
 Strip mint leaves. Wash, drain water and keep aside.
 Wash mutton. Drain water and keep aside.
 Make coarse powder of aniseed, cumin seed and black pepper.
 Separately powder roasted gram.

Method:
 Use a pressure cooker. Add oil and heat
 Add onions and tomatoes.
 When it turns soft, add mutton pieces
 Stir-fry. Add chilli powder, coriander powder and turmeric powder.
 Add a spoonful of salt and mint leaves too.
 Add enough water to cover contents.
 Wait for 3 whistles.
 Take a pan. Heat 3 tbsp oil.
 Add gravy and let it turn dry.
 When water is totally absorbed, add green chilli, powdered aniseed, cumin seeds and
black pepper powder. Then add powdered chutney dhal.
 Mutton sukka is ready. Serve hot with sambar rice, rasam rice or nan and rotis.

Variation: You can also cook mutton separately and then mix to the gravy and proceed.

Mutton Kebab

Mutton Kebab[Non Vegetarian Recipe]

Ingredients:

Minced meat - 150
gms Onion - 2 nos.
Tomatoes - 2 nos.
Green chilli - 2 nos.
Coriander - 1 bunch
Coriander seeds (whole) - 2 tsp
Mint - 1
bunch
Garlic - 10
pods
Lemon - 1 no.(big)
Bajra (flour) - 1 cup.
Salt to taste

Preparation:

 Cut onions, tomatoes, green chillies and garlic pods finely into small pieces.
 Wash minced meat, drain water and keep aside.
 Wash coriander and mint leaves. Drain water and keep aside.
 Squeeze lemon. Keep aside lemon juice.

Method:
 Mix minced mutton, onions, tomatoes, green chilli, garlic pods, coriander and mint leaves, lemon juice, salt and refrigerate for ½ hour to 1 hour.
 Just before frying add bajra flour and mix well.
 Heat oil for frying kebabs.
 Make the mixed mixture into round shaped balls (lemon size) and slowly drop in the oil.
 Fry in low flame.
 Wait for the kebabs to turn light brown.
 Serve hot with tomato sauce or mint chutney or as a side dish for biryani, fried rice.

Shrimp Toast[Chinese Recipe]

Shrimp Toast

 

12 fresh uncooked large shrimp
1 egg
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
Pinch pepper
3 slices sandwich bread
1 hard−cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil

1. Remove shells from shrimp, leaving tails intact. Remove back veins from shrimp. Cut down back of shrimp with sharp knife. Gently press shrimp with fingers to flatten.
2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended. Add shrimp to egg mixture and toss until shrimp are completely coated.
3. Remove crusts from bread. Cut each slice into quarter. Place one shrimp, cut side down, on each bread piece. Gently press shrimp to adhere to bread. Brush or rub small amount of egg mixture over each shrimp.
4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion. Place one piece each of egg yolk and ham and a scant 1/4 teaspoon chopped onion on each shrimp.
5. Heat oil in wok over medium−high heat until it reaches 375F. Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden, 1 to 2 minutes on each side. Drain on absorbent paper.

Cashew Chicken[Chinese Recipe]

Cashew Chicken

3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4−oz)

 

Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.

TAILGATE TENDERLOIN

TAILGATE TENDERLOIN

 

 1 6 to 7 lb. whole beef
tenderloin
1/4 cup olive oil
2 Tablespoons broiled steak
seasoning or seasoned salt
1 Tablespoon black pepper
1/2 cup honey
1 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup soy sauce

 

Trim fat and cartilage from beef tenderloin. Slice meat into 1/8- to1/4-inch slices and place in large mixing bowl. Coat slices with olive oil. Sprinkle with steak seasoning and black pepper to cover all slices: refrigerate for 1 to 2 hours. In separate bowl, mix together honey, ketchup, Worcestershire sauce and soy sauce. Add the mix to tenderloin slices and refrigerate overnight. Place slices on hot grill and cook 2 to 3 minutes on each side to achieve desired doneness. If desired, serve on rolls as a pit beef sandwich. Makes 20 servings.

Submitted by Marc Scher

BBQ BEANS

ITALIAN STALLION BBQ BEANS

2 Tablespoons olive oil
2 cups chopped onion
1 can (28 oz.) diced tomatoes
with Italian seasoning
1 can (15 oz.) each of
red kidney beans,
black beans and pinto
beans rinsed and drained
1 can (15 oz.) tomato sauce
1/3 cup honey
1/2 cup mesquite barbecue
sauce
2 Tablespoons instant coffee
granules
1/2 Tablespoon hot sauce
Salt and pepper, to taste

 

In a large saucepan, heat oil. Add onions and sauté until tender, about 10 minutes. Add remaining ingredients. Simmer 30 minutes until mixture thickens. Stir in salt and pepper to taste. Makes 6 to 8 servings.

Submitted by Catherine Copeland

GRILLED AHI TUNA

GRILLED AHI TUNA

 

1/2 cup honey
1/2 cup soy sauce
1/8 teaspoon wasabi paste
(or to taste)
1/2 cup sesame seeds
3 tuna steaks, 3/4-inch thick

Mix honey, soy sauce and wasabi together in a bowl. Add tuna steaks and coat with marinade; refrigerate for 1 hour. Remove steaks and roll in sesame seeds until coated. Place tuna steaks on hot grill and cook about
1 minute on each side to achieve desired doneness. Makes 3 servings.

Submitted by Dan Walborn

SWEET ONION KIELBASA

SWEET ONION KIELBASA

 

1 kielbasa sausage
1 small onion
2 Tablespoons butter
1 can (12 oz.) beer
1/3 cup honey
2 to 3 Tablespoons spicy brown
mustard or Dijon mustard
Pepper and/or chili powder
or favorite spices

Slice kielbasa into 1/2-inch medallions; set aside. Chop onion and sauté in butter until transparent. In large skillet bring 1/2 can beer to a slow boil and add kielbasa. Cook until the beer is reduced by half, then add
the remaining 1/2 can of beer. Add honey, mustard and spices to taste; cook until sauce thickens. Add onion to sauce or use as garnish. Makes 4 to 6 servings.

Tip: For stronger flavor, use a darker beer.

Submitted by Kevin Kehler

HONEY-BERRY BBQ SAUCE

HOWLIN’ HONEY-BERRY BBQ SAUCE

 

1 cup water
4 teaspoons cornstarch
Nonstick cooking spray
1 teaspoon minced garlic
6 Tablespoons green
onion, thinly sliced
6 teaspoons chopped and
seeded fresh jalapeno
peppers
2/3 cup honey
4 Tablespoons seedless
red raspberry preserves
1/2 cup ketchup
3 Tablespoons hot sauce

In small bowl, whisk together water and cornstarch; set aside. Lightly spray the bottom of a medium saucepan with non-stick cooking spray. Over medium heat, sauté garlic, green onion and chopped jalapeño for 2 to 3 minutes until softened. Add honey, raspberry preserves, ketchup and hot sauce; stir. Cook for 1 to 3 additional minutes. Whisk in water/cornstarch mixture and continue to cook until sauce thickens, about 3 minutes. Remove from heat and allow sauce to cool slightly. Makes 2 cups.
Tip: Howlin’ Honey-Berry BBQ Sauce may be used on chicken, ribs or pork chops. Always add honey sauces to meat during last minutes of grilling to avoid caramelization and burning.

Submitted by Shannon Kohn

BRONCO BURGERS

BLAZING BRONCO BURGERS WITH SMOKING CHIPOTLE HONEY SAUCE

1 lb. ground beef or
ground buffalo
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Creole or
Cajun seasoning
4 roasted Anaheim chili
peppers, fresh or canned
4 slices (1 oz.) Pepper
Jack cheese
4 hamburger buns
Smoking Chipotle Honey
Sauce (recipe follows)
4 lettuce leaves
4 slices tomato
4 slices red onion

To prepare burgers, divide the meat into 4 equal portions and shape into patties. Combine the salt, pepper and Creole or Cajun seasoning; sprinkle the mixture evenly over the 4 patties. Grill the burgers until nearly cooked to desired level. Top each patty with a chili pepper, followed by a slice of cheese. Cover the grill and cook burgers until cheese melts and burgers are cooked to desired level. Spread the Smoking Chipotle Honey Sauce evenly on each of the four buns. Serve patties on buns and garnish with lettuce, tomato and red onion. Makes 4 servings.

 

Smoking Chipotle Honey Sauce – Combine 1 canned chipotle pepper in adobo sauce sliced, 1/3 cup honey, 2 Tablespoons mayonnaise, 2 Tablespoons ketchup and 1 Tablespoon yellow mustard.

 

Submitted by Kim Frantz

SWEETEN BARBECUE

SWEETEN YOUR NEXT BARBECUE

HONEY COLOR, FLAVOR AND FORM
Honeys differ in color and taste depending on the blossoms visited by the honey bees. In general,
lighter-colored honeys are milder in fl avor while darker-colored honeys are bolder. Honey is
enjoyed in several forms – liquid, whipped and as nature presents it – in the honey bees’ wax comb.
 

STORAGE
Store honey at room temperature, never in the refrigerator. If honey crystallizes, simply place the
honey container in warm water and stir until crystals dissolve. Or, microwave 1 cup of honey in a
microwave-safe container, stirring every 30 seconds, until crystals dissolve. Be careful not to boil or scorch the honey.
 

HEALTH BENEFITS
Research has shown that unlike most other sweeteners, honey has vitamins, minerals and amino
acids as well as antioxidants.
 

SUBSTITUTION AND COOKING TIPS
For best results, select recipes developed for using honey. When you do substitute honey for
granulated sugar in recipes, begin by substituting honey for up to half of the sugar called for in the
recipe. With experimentation, honey can be substituted for all of the sugar in some recipes. When
substituting honey for sugar in baked goods:
• Reduce the liquid in the recipe by 1/4 cup for each cup of honey used.
• Add about 1/2 teaspoon baking soda for each cup of honey used.
• Reduce oven temperature by 25 degrees to prevent over browning.
Note: Honey should not be fed to infants less than one year of age. Honey is a safe and wholesome
food for older children and adults.
 

GRILLING TIPS
• Marinate foods in the refrigerator, not on the counter or outdoors.
• Don’t use the same platter and utensils that previously held raw meat or seafood to serve
cooked meats and seafood.
• If you partially cook food in the microwave, oven, or stove to reduce grilling time, do so
immediately before the food goes on the hot grill.
• When it’s time to cook the food, cook it thoroughly. Use a food thermometer to be sure.
 

Source: Center for Food Safety and Applied Nutrition – U.S. Food and Drug Administration