* Exported from MasterCook * MANN’S Chinese Chicken & Broccoli in Lemon-Garlic Sauce Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Broccoli Carrots
Chicken Main Dishes
Onions Rice
Sauces Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 qts. chicken broth
1 1/2 cups vegetable oil
1 cup soy sauce
2/3 cup lemon juice
1/2 cup minced garlic
1/3 cup honey
4 tsp. salt
2 tsp. red pepper flakes -- crushed
2 1/2 cups cornstarch
2 1/2 cups cold water
8 lbs. boneless chicken -- uncooked, cut in
3/4 in pieces
4 cups onion -- thinly sliced
4 cups carrot. thinly sliced
2 cups lemon -- thinly sliced
6 lbs. Mann's Gourmet Broccoli Florettes, steamed
tender crisp
cooked rice -- optional 1. Combine chicken broth, oil, soy sauce, lemon juice, salt, honey,
garlic, pepper flakes and bring to a boil. 2. Dissolve cornstarch in water and whisk into hot liquid to thicken. 3. Combine mixture with chicken, onion, carrot and lemon. 4. Cover and bake at 400_ F in hotel pan until chicken is cooked
through but still juicy, about 20 minutes. 5. Stir in Mann’s Gourmet Broccoli Florettes and serve, alone or over
rice. Note: Alternatively, uncooked broccoli can be added before baking;
however, some color will be lost. Nutrients Per Serving
Calories: 167, Protein: 6.76 G, Carbohydrate: 19.66 G, Dietary Fiber 2.86 G,
Fat-total 7.86 G, Cholesterol: 8.3 mg, Sodium: 748.8 mg Recipe from http://www.broccoli.com/foodservice/fsrecipestoc.htm
Posted to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Maple Baked Beans Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Bacon Beans/Legumes
Onions Shrimp
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 cups dried navy beans -- picked over and
rinsed
1 onion -- chopped
1 large garlic clove -- chopped fine
1/2 pound bacon -- chopped*
8 cups water
1/2 cup Grade B maple syrup (or Grade A maple
syrup flavored
with 3 drops maple extract -- or to taste)
1 teaspoon English-style dry mustard
1/2 teaspoon paprika Here is a recipe for Baked Beans that are just delicious. I got this
from a new cooking show, "Epicurious," which airs two epsodes on
The Discovery Channel, Saturdays at 9:30 a.m. and 11:30 a.m.
Eastern/Pacific. The show schedule for October is here:
http://www.discovery.com/sched/domestic/series/65/1132.html.
All of the show recipes are available on-line at
http://www.food.epicurious.com/epitv/main.html. In a 7 1/2-quart oven proof heavy kettle measuring about 12
inches across combine beans, onion, garlic, bacon, and
water and simmer, covered partially, 1 hour. Ladle out and
reserve 1/2 cup cooking liquid. Preheat oven to 300 deg. F. In a bowl stir together reserved cooking liquid, maple
syrup, mustard, and paprika until combined well and stir
into bean mixture with enough additional water to just
cover beans. Bake beans, covered, adding water at hourly
intervals to keep mixture just covered, 5 hours. *Instead of bacon, I used the meat cut off a smoked ham
hock, cooking the bone also during the first hour - probably
gives a more intense flavor. And, of course, I used two garlic
cloves! Contributed to FareShare 10-7-98 by Norm Jensen - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Marinated Swordfish Recipe By : harper@tribeca.ios.com (Robin Carroll-Mann)
Serving Size : 4 Preparation Time :1:10
Categories : Eat-Lf Mailing List Fish
Healthwise Main Dishes
Squash Volume 1, Oct. '98
Wine Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 pound swordfish steaks
1 teaspoon olive oil
1/4 cup white wine
1 teaspoon basil -- dried
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
2 cloves garlic -- Minced, Peeled
4 slices red onion Place the swordfish in a non-metallic shallow bowl, baking dish, or
a ziplock bag. Combine next 6 ingredients. Mix the marinade well
and pour it over the swordfish. Marinate, refrigerated for 1 hour,
turning fish several times. Remove swordfish from marinade and place
in a microwave-safe baking dish. Place a slice of red onion on each
steak. Cover securely with plastic wrap. Microwave on high for 5 to 6 minutes. Rotate the baking dish halfway
through the cooking process. Let stand, covered, for 1 minute. - - - - - - - - - - - - - - - - - - NOTES : We had this for dinner tonight. I'm not much of a fish fan,
but I enjoyed this recipe. Posted on FareShare by bobbi744@acd.net ICQ#2099532
* Exported from MasterCook * Master Recipe for Celebration Cakes Recipe By : Family Circle 6/4/96
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Holidays
Volume 1, Oct. '98 Desserts Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup unsalted butter -- softened
1 2/3 cups sugar
3 eggs -- at room temperature
1 teaspoon vanilla
1 1/2 cups milk Heat oven to 350@. Grease two 9 x 2" round cake pans, or tow 9 x 9 x
2" square cake pans, or one 13 x 9 x 2" cake pan. Line with waxed
paper; grease paper. Stir together flour, baking powder and salt in medium size bowl.
Beat together butter and sugar in large bowl til pale and fluffy,
about 5 mins, scraping down side of bowl with rubber spatula as
needed. Beat in eggs, one at a time, til blended. Beat in vanilla.
alternately stir in flour mixture and milk, beginning and ending with
flour mixture, til just mixed. Pour batter into prepared pans,
dividing equally. Bake in 350@ oven; 9" round cakes 25 to 30 mins; 9" square cakes 35
to 40 mins; 13 x 9 x 2" cakes 45 to 50 mins; or til wooden pick tests
clean. Cool cakes in pans on rack 5 mins. Remove cakes to rack to
cool. CARROT CAKE: To flour, add 1 tsp cinnamon, 1/4 tsp each nutmeg and
cloves. Stir 1 cup shredded carrots, 1 cup chopped pecans into batter.
APPLE CIDER SPICE CAKE: Stir 1 tsp cinnamon, 1/2 tsp cloves and 1/4
tsp nutmeg into flour. Replace 1 2/3 cups sugar with 1 cup packed
light brown sugar and 1/2 cup granulated sugar. Replace milk with 1
1/2 cups cider. Stir 1 cup chopped raisins and 1/2 cup chopped
walnuts into batter. EGGNOG CAKE: Add 1 tsp nutmeg to flour. Replace 2 eggs with 2 egg
yolks. Increase milk to 2 cups. CHOCOLATE CAKE: Stir 6 - 1 oz squares melted semisweet chocolate into
egg mixture. NOTES : I used the basic recipe with a few variations to make a
strawberry cake. Cake is somewhat heavy, nice color. Posted on Fare Share 10-1-98 by Cairn Rodrigues - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Mixed Fruit and Yam Gratin Recipe By : Betty Crocker New Choices Cookbook.
Serving Size : 6 Preparation Time :0:00
Categories : Apples Bananas
Fruit Pineapple
Side Dishes Sweet Potatoes
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 medium yams
1 cup chopped pineapple
1 cup sliced banana (about 1 med)
3/4 cup chopped apple (about 1 med)
1/4 cup raisins
1/3 cup dry white wine or apple juice
1 Tablespoon packed brown sugar
1 teaspoon grated lemon peel
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg Heat oven to 350deg. Spray rectangular dish, 10x6x1 1/2, with nonstick
cooking spray. Peel and cut yams into 1/4 in slices. Layer half of the
yams in dish. Mix pineapple, banana, apple and raisins. Spread half the
fruit over the yams. Repeat layering with remaining yam and fruit
mixture. Mix remaining ingredients; pour evenly over yam and fruit
mixture. Cover and bake 50 - 60 minutes or until yams are tender.
From Betty Crocker New Choices Cookbook. GrassRats@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Mongolian Beef 2 (Velveted) Recipe By : Unknown
Serving Size : 4 Preparation Time :0:00
Categories : Beef Chinese
Main Dishes Marinades
Sauces Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3/4 pound flank steak
1/2 ounce bean thread
6 large green onions -- cut in 1" lengths
3 dried chili peppers -- or to taste
1 tablespoon cornstarch
---- Meat Marninade ----
1 egg whites (1 to 2) -- lightly beaten
1 tablespoon cornstarch
2 teaspoons oil
1 tablespoon sherry
1/2 teaspoon salt
1 dash white pepper
---- Sauce Mixture ----
4 tablespoons soy sauce
1 1/2 tablespoons dark soy sauce
1 tablespoon sesame oil
1 tablespoon sherry
1 teaspoon white vinegar
1/2 teaspoon hot bean sauce
1/2 teaspoon sweet bean sauce
1/2 teaspoon dried chili pepper, crushed -- or to taste
2 T garlic -- minced (2 to 3) Preparation:
Cut flank steak cross-grain into 1/8" slices. Mix with meat
marinade. Combine Sauce ingredients. Cooking:
In wok, heat 1 1/2 cups oil to very hot. Deep fry bean threads (they
willpuff up instantly). (Warning: Do only a few of the DRY bean
threads at a time, they expand dramatically) Set fried bean threads
aside on paper toweling. Add the remaining 1/2 cup oil (this is to
cool down the oil already in the wok). Make sure it is now no hotter
than 250 deg. F. To test, place a piece of beef in the oil. It
should just BARELY sizzle. Deep fry beef in two separate batches until just done, about 10 seconds.
Drain off all but 2 T oil. Throw in the 3 or so dried chili peppers (if
desired). Pour in sauce mixture and let it reduce for 2 minutes over
high heat. Add beef and stir until well mixed. If the sauce appears a bit
thin, add a little of cornstarch/water mixture to thicken. Add green
onions for 15 seconds. Place beef on top of bean threads and serve. Posted to Fareshare 10/98 by J.Pellegrino - - - - - - - - - - - - - - - - - - NOTES : This is a wonderfully rich and velvety dish. The beef is
cooked by the velveting method and, if done properly, will melt in
your mouth. I tried stir frying the beef instead of the using the
velveting method and it didn't have the same texture. If you
have two woks, cook the sauce in one while cooking the beef in the
other. It'll go much faster. If the taste is too hot, decrease
the amount of chili peppers. Also you can omit serving on a
bed of fried bean thread noodles.
* Exported from MasterCook * Mrs. Reagan's Sweet Potato Souffle Recipe By : ELECTION NIGHT SPECIAL SHOW #EN0096
Serving Size : 1 Preparation Time :0:00
Categories : Celebrity Side Dishes
Sweet Potatoes Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 pounds sweet potatoes
1/2 cup heavy cream
3 egg yolks
1/8 teaspoon nutmeg
2 teaspoons brown sugar
Whites of 4 eggs, beaten until stiff
1 teaspoon butter for greasing dish Preheat oven to 400 degrees F. Prick sweet potatoes with fork and place
in baking dish. Put in oven and bake for 45 minutes to 1 hour or until
soft. Remove from oven, slice in half and scoop out the flesh into a bowl.
Using a wire whisk or electric mixer, whip until smooth. Transfer
1 3/4 cups to a separate bowl. Reserve remaining potatoes for another use.
Lower oven temperature to 350 degrees F. In a bowl, blend sweet potatoes
and cream. Add egg yolks, nutmeg, and brown sugar. Mix well. Fold in beaten
egg whites. Transfer mixture into a buttered 1 quart souffle baking dish and
bake in the oven for 35 to 40 minutes or until a knife inserted in the
center comes out clean. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Mushroom Sauce -Leysath Recipe By : Scott Leysath, Home and Garden TV's Sporting Chef
Serving Size : 4 Preparation Time :0:00
Categories : New Sauces
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 tablespoon butter
1 tablespoon olive oil
1 1/2 cups mushrooms -- cut
into thick slices
1/2 cup chicken stock
2 cloves garlic -- minced
1 tablespoon assorted fresh herbs; such as
sage; rosemary; oregano;
basil or thyme
1 dash worcestershire sauce
salt and pepper Melt butter and oil in hot skillet. Add mushrooms and stir to coat evenly.
Saute for 2-3 minutes. Add chicken stock, garlic, herbs and
Worcestershire and saute for 2-3 minutes more. Season with salt and pepper. ARCHIVES: Article by Ann Burger, Charleston.net 28-0ct-98. Desktop of Pat
Hanneman (kitpath@earthlink.net). FareShare Gazette 10/28/98. Notes: The term "reduce" means to boil the liquid rapidly until the total
volume is reduced by evaporation. Sauces work with just about any
dark-fleshed game, include waterfowl and antlered animals, Leysath says. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * My Mom's Gingerbread Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads - Quick Cakes
Desserts Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup boiling water
1 cup molasses
3/4 cup oil (I use a light olive oil)
1 cup brown sugar
3 eggs
2 1/2 cups white flour
1 tsp. salt
1 1/2 tsp. baking soda
1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. cloves Combine boiling water molasses, oil and brown sugar. Beat eggs and add to
cooled mixture. Add dry ingredients to liquids, beat till smooth. Pour into a greased
and floured 9 x 13 baking pan. Bake 1 hour at 325° or till it tests done.
We used to love this stuff served with a lemon sauce or just with milk
poured over the top. Lois in Shelton, WA LoisO43779@aol.com - - - - - - - - - - - - - - - - - -
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