* Exported from MasterCook * Stir-Fried Pork in Hoisin Sauce - Wild Ginger Recipe By : Wild Ginger, Seattle, Washington, Ann and Rick Yoder
Serving Size : 2 Preparation Time :0:00
Categories : Asian Pork
Volume 3, Dec. '98 Main Dishes
Sauces Wine Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- **SAUCE**
3 tablespoons hoisin sauce
2 tablespoons Chinese rice wine or sake
2 tablespoons soy sauce
1/2 tablespoon sugar
1/4 teaspoon sesame oil
**PORK**
3/4 pound pork tenderloin -- see preparation
3 tablespoons soy sauce
2 tablespoons Chinese rice wine or sake
2 tablespoons minced garlic
4 teaspoons cornstarch
1 teaspoon sugar
1/4 teaspoon sesame oil
**ADDITIONS**
1 1/2 tablespoons peanut oil
2 tablespoons water -- or more
6 green onions -- cut
into matchstick-size strips PREPARATION: Cut the pork into strips: 1+1/2- x 1/2- x 1/4-inch FOR SAUCE: Stir all ingredients in medium bowl until well blended. FOR PORK: Stir pork and next 6 ingredients in small bowl until blended.
Heat 1+1/2 tablespoons peanut oil in high heavy large skillet. Add sauce;
bring to simmer. Add pork; stir-fry 3 minutes. Add 2 tablespoons water and
onions. Stir-fry until pork is cooked through, adding more water by
tablespoonfuls to thin sauce as desired, about 1 minute. Serve on rice or noodles or noodle pancake. See the recipe: Twice-Cooked
Noodles With Stir-Fried Pork In Hoisin Sauce - Wild Ginger. * INFO * This dish from Chef Jeem Han Lock is one to relish. It's a subtly
spiced blend of pork and green onions on a pillow of twice-cooked Chinese
egg noodles. A great one-dish meal. Recipe from Wild Ginger, Seattle, Washington. Featured in
"Chefs' Best Pastas," Sep95: Bon Appetit. If you have comments or questions about this recipe, please
E-mail Pat Hanneman (who posted this on FareShare) at
kitpath@earthlink.net (12/98). - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Struffoli (Honey Balls) Recipe By : Serving Size : 1 Preparation Time :0:00
Categories : Cookies Italian
Volume 3, Dec. '98 Holidays Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 Large eggs
1/2 teaspoon Baking powder
1 tablespoon Butter -- softened
1 cup Honey
1 teaspoon Sugar -- plus
Vegetable oil -- for deep-frying
1/2 cup Sugar
Colored sprinkles
2 cups All-purpose flour Whisk together: eggs, butter, 1 tsp sugar until foamy. Add baking powder;
add flour. Work the mixture into a soft dough with your hands. Divide
dough into 4 pieces. On a floured surface, roll each piece into a rope
about the width of your index finger and 12 inches long. Cut the ropes
into 1" pieces. Toss the pieces with enough flour to dust them lightly
and shake off excess flour. Heat oil to 375 F in a deep fryer. Fry the struffoli a few handfuls at a
time until they puff up and are golden brown. Using a slotted spoon,
transfer to a paper towel to drain. Combine the honey and the ½ cups sugar in a large saucepan over low heat;
stirring until the sugar has dissolved; keep warm over low heat. Add the
fried balls, a few at a time, and turn them with a wooden spoon to coat
on all sides. Transfer the balls to a large platter and mound them into a pyramid,
shaping with wet hands. Sprinkle with the colored sprinkles and let stand
for 1 to 2 hours. Then just break off some pieces with your hands to eat. Italian Cookies posted on FareShare 12-98 by Grazie Adams
<GAdams1350@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Stuffed Eggs With Rice Salad - Uncle Bens Recipe By : Uncle Ben's Rice website
Serving Size : 8 Preparation Time :1:00
Categories : Appetizers Rice
Eggs Salads
Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup converted rice
3 tablespoons olive oil
1 tablespoon white wine vinegar
dry mustard
2 tablespoons chopped chives
8 Eggs -- Hard-Boiled
liver pate -- to taste
lemon juice
lettuce leaves -- Garnish PANTRY NOTE: UNCLE BEN'S Original Converted Brand Rice 1. Prepare rice according to package directions. 2. While rice is cooking, mix together the olive oil, vinegar, and mustard
to make the French dressing. After rice has cooked but while still warm,
toss in French dressing. 3. Mix in half the chopped chives. Remove to a serving dish. 4. Shell eggs and cut in half lengthways. Remove yolks, reserve whites. 5. Mash yolks in a bowl with the liver pate, a dash of lemon juice, double
cream, and salt and pepper to taste. 6. Pack this mixture back into the yolks and fork lightly. 7. Arrange on the rice, sprinkle with the remainder of the chives and
garnish with lettuce leaves. Preparation Time: 60 minutes. Serves: 8 Source: www.unclebens.com and kitpath@earthlink.net
Ideas: Omit liverwurst. Or substitute a mixture of chopped nuts and
mushrooms Posted on FareShare 12-98 by Pat Hanneman <kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 1264
* Exported from MasterCook * Stuffed Grape Leaves - Markarian Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 3, Dec. '98 Appetizers
Greek Rice Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- See Below Cook Onions & Garlic in olive oil til transparent.
3 ONIONS (lg vadallia)
10 cloves GARLIC
1 C. OLIVE OIL Mix together in bowl:
2 C. Raw RICE
1 to 2 bunch of PARSLEY chopped,
S & P (1 T salt, lots of pepper)
2 CHILI PEPPERS (1/2 can)
add juice from LEMON to taste
(I added 1/4 C pine nuts and 1 T mint) Make GRAPE LEAVES into roll mops. Layer bottom of pan w/roll mops
Cover with platter to prevent floating; then cover with boiling water
Keep Covered during baking Bake 30 min 350 deg Do not refrigerate (as oil will harden). Keeps 2-3 days at room temp. (I got the recipe which was served at a wedding 30 years ago.. and have been
making them ever since. they are not as difficult as they look and
delicious.) Posted on FareShare 12-98 by Bev Janson <claycooker@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Stuffed Roast Turkey - Brined - Cooks Illustrated Recipe By : Cook's Illustrated Magazine
Serving Size : 12 Preparation Time :0:00
Categories : Holidays Main Dishes
Turkey Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- **For The Turkey***
2 cups kosher salt (or 1 cup table salt)
1 whole turkey (12 - 15 pounds)*
2 tablespoons butter -- melted
**Stuffing**
1 recipe prepared stuffing (12 cups)
1 tablespoon butter, plus extra to grease dish and foil
1/4 cup turkey or chicken stock
OR low sodium canned chicken broth * turkey must be rinsed thoroughly, giblets, neck, and tail piece removed Method 1.To brine the turkey: Dissolve salt in 2 gallons cold water in large
stock pot or clean bucket. Add turkey and refrigerate or set in very
cool (40 degrees or less) spot for 8 to 12 hours. 2.To prepare stuffing: Prepare selected stuffing, keeping dry and wet
ingredients separate until ready to stuff the bird. Refrigerate until
ready to use. 3.To stuff and roast the turkey: Remove turkey from salt water and
rinse both cavity and skin under cool water for several minutes until
all traces of salt are gone. Pat dry inside and out with paper towels;
set aside. Adjust oven rack to lowest position and heat oven to 400
degrees. Set heavy-duty V-rack, adjusted to widest setting, in pan. 4.Place half of mixed stuffing in buttered medium casserole dish, dot
surface with butter, cover with buttered foil, and refrigerate until
ready to use. Microwave remaining stuffing on full power, stirring two
or three times, until very hot (120 to 130 degrees), 6 to 8 minutes (if
you can handle stuffing with hands, it is not hot enough). Spoon 4 to 5
cups stuffing into turkey cavity until very loosely packed. Secure skin
flap over cavity opening with turkey lacers or skewers.Loosely tie the
legs together with kitchen twine. Tuck wings behind back, brush entire
breast side with half the melted butter, then place turkey breast side
down on V-rack. Fill neck cavity with remaining 1 to 2 cups heated
stuffing and secure skin flap over opening as above. Brush back with
remaining butter. 5.Roast 1 hour, then reduce temperature to 250 degrees and roast 1 3/4
hours longer. Remove pan from oven (close oven door) and with wad of
paper towel or turkey lifter in each hand, turn breast side up and baste
(temperature of breast should be 145 to 150 degrees). Increase oven
temperature to 400 degrees; continue roasting until breast registers 160
degrees, thigh registers 175 to 180 degrees and stuffing registers 165
degrees on instant-read thermometer, 45 minutes to 1 1/4 hours longer. 6.For remaining stuffing: When turkey comes out of oven, add the 1/4
cup stock to dish of reserved stuffing, replace foil, and bake until hot
throughout, about 20 minutes. Remove foil; continue to bake until
stuffing forms golden brown crust, about 15 minutes longer. 7.Remove stuffing from turkey and carve. Serve, passing stuffing
separately. Note about brining: The Holy Brine Our previous turkey articles found that brining made a significant
improvement in the overall flavor and texture of the meat. We were
concerned that if we stuffed a brined bird, the stuffing might emerge
over-salted. Much to our joy, however, we found that this was not the case. In fact, the benefits of brining are many fold. First, brining provides
a cushion for the breast meat, so even if it eliminates the need to
season before and after roasting. Because the turkey sits overnight in a
tub of salted water, brining also ensures that all parts of the turkey
are at the same temperature. This is especially good insurance if you're
roasting a previously frozen bird. Yet another benefit is that the
turkey meat absorbs water during the brining process. Water is a heat
conductor and therefore expedites cooking. We tested this theory and
found that indeed, a brined bird cooks faster than an unbrined one by
about thirty minutes. Lastly, brining may help inhibit growth of certain
types of bacteria. So while it may seem like added work, dunking the
bird in the brine is worth it for a whole host of reasons. The following recipe appears courtesy of ©Cooks Illustrated magazine.
Recipe from http://www.christmas98.com
Posted to FareShare and MC 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Sugared Pecans Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Nuts
Snacks Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/4 cup Evaporated Milk
1 Cup Sugar
1/2 tsp. Cinnamon
2 Tablespoons Water
1/2 tsp. Vanilla
3 Cups Pecan halves Combine first four ingredients and dissolve sugar over medium heat. Add
the vanilla and pecans and continue to cook stirring frequently. Continue
to cook until Pecans are completely sugared with no syrup left in the pot.
Spread over wax paper and let cool. Posted on FareShare 12-98 by AcaGordie <www.acanet.com.mx> - - - - - - - - - - - - - - - - - -
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