* Exported from MasterCook * Crab-Stuffed Crepes Recipe By : on soar
Serving Size : 24 Preparation Time :0:00
Categories : Seafood Volume 2-4, Apr.'99
Cheese Luncheon
Main Dishes Pancakes/Waffles
Sauces Crab Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- -----CREPES-----
3 Egg -- beaten
1 1/2 c Milk
2 tb Butter or margarine,melted
1 c Flour
1/2 t Salt
1 c Swiss cheese -- grated
-----CRAB FILLING-----
1/2 c Butter or margarine
1/2 c Scallion -- minced
2 lb Crabmeat, lump
Salt -- to taste
White pepper -- to taste
1 pn Garlic powder (opt)
1/2 c Dry vermouth
-----SWISS CHEESE SAUCE-----
2/3 c Dry vermouth
1/4 c Cornstarch
1/4 c Milk
4 c Heavy cream
Salt -- to taste
White pepper -- to taste
1 1/2 c Swiss cheese -- grated Crepes: Place eggs, milk and butter in blender; add flour and blend
about 1 minute, until smooth. Refrigerate batter at least 2 hours
and as long as 12 hours before making crepes. To cook crepes, pour 3
tablespoons batter into greased, heated crepe pan or small skillet;
cook until done on one side (it is not necessary to cook crepes on
both sides). To assemble crepes, blend half the Crab Filling with
the Swiss Cheese Sauce; correct seasoning. Place a large spoonful
crab mixture on each crepe and roll; place seam side down in two
buttered large rectangular glass baking dishes. Spoon remaining crab
mixture over crepes; sprinkle with grated cheese and dot with butter.
Bake uncovered in preheated 400'F. oven 20 minutes, until hot and
bubbly. This dish may be frozen or refrigerated before serving; if
chilled, remove from refrigerator 30 minutes before baking. Crab Filling: Melt butter in skillet; stir in green onions and
crabmeat. Mix lightly and cook a few minutes; add seasonings. Add
vermouth and boil rapidly until liquid is almost evaporated. Scrape
from skillet into bowl; reserve. Swiss Cheese Sauce: Blend cornstarch and milk; reserve. Put
vermouth in same skillet that filling was cooked in; boil rapidly
until vermouth is reduced to 2 tablespoons. Remove from heat; stir
in cornstarch and milk mixture. Return skillet to low heat and add
cream slowly, along with salt and pepper; cook several minutes until
slightly thickened. Stir in cheese and cook until melted and
well-blended; correct seasoning. NOTE: This recipe makes enough crepes to fill two baking dishes. Recipe from Soar
Posted to FareShare 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Crispy Salmon Steaks With Sweet Chili Sauce Recipe By : Mol, Daily Apple, April 1999
Serving Size : 2 Preparation Time :0:00
Categories : Fish Volume 2-4, Apr.'99
Fish - Salmon Healthwise
Main Dishes Sauces Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 salmon steaks (6-oz each)
-----Rub-----
1 tablespoon cornstarch
1/4 teaspoon Szechwan pepper
-----Stirfry-----
olive oil spray
or up to 2-tbs olive oil
1 medium onion -- thinly sliced
1 medium red pepper -- thinly sliced
1 medium yellow pepper -- thinly sliced
1 cup snow peas
or snow pea sprouts
-----Sauce-----
1 tablespoon soy sauce
1 tablespoon mild sweet chili sauce
1 tablespoon sake or sherry
1 tablespoon lime juice
2 teaspoons honey
2 tablespoons chopped fresh mint 1. Mix the cornstarch with the Szechwan pepper and turn the salmon steaks
in this to coat. 2. Heat the oil in a large pan and cook the steaks for 4 minutes approx.
on each side check to see they are cooked but still moist. Remove from
pan and keep hot. 3. Stirfry the onions and peppers until onion is soft. Add the snow peas
and stir-fry until hot. 4. Mix together the soy sauce, chili sauce, sake, lime juice and honey and
stir well. 5. Pour over the vegetables and stir till hot. 6. Serve the vegetables and sauce with the salmon on top and sprinkle with
fresh mint. Source: Cooking with Mol - featured by The Daily Apple
http://thedailyapple.com/ "We can eat great tasting food and be looking after our health at the same
time! Food that's good for you doesn't have to taste bland. You don't have
to eat portions that you have trouble finding on your plate!! That's where
Cooking with Mol comes in... Mol has been cooking all her life. Raising
three children, cooking in restaurants and teaching cookery classes has
meant she has certainly seen the inside of a few ovens." FISH with 2 tablespoons oil (original) EACH 447 cals, 20g fat (40% cff);
with olive oil spray 328 cals, 6g fat (18% cff). Add a baked potato
(1/3-lb) and (3/4-cup) steamed broccoli: 435 cals(14% cff) Posted on FareShare 4-99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - - NOTES : tuna instead of salmon, which is also delicious. Nutr. Assoc. : 0 0 0 4810 2615 0 0 0 0 0 0 0 0 0 0 1091 0 0 4822
* Exported from MasterCook * Cuban Pork Chops With Mojo - Raichlen Recipe By : Steven Raichlen http://www.newchoices.com/
Serving Size : 1 Preparation Time :0:00
Categories : Pork Volume 2-4, Apr.'99
Main Dishes Sauces Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- ***SAUCE***
2 tablespoons olive oil
3 cloves garlic -- thinly sliced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 tablespoons fresh lime juice
salt and freshly ground black
pepper -- to taste
12 ounces pork chop with bone -- preferably
1 pork chop -- (1-inch thick)
OR 2 chops -- (1/2-inch thick) 1. Heat the olive oil in a small frying pan over medium heat. Add the
garlic, cumin, and oregano and cook until the garlic is just beginning to
brown, 20 to 30 seconds. Immediately add the lime juice and bring to a
boil. Boil until slightly thickened, 1 to 2 minutes. Add salt and pepper
to taste. Cool to room temperature. 2. Place the pork chop(s) in a shallow bowl. Pour half the sauce on top.
Turn to coat the meat, and marinate for 30 to 60 minutes. Preheat grill
or broiler. 3. Grill or broil the pork chop(s) for 2 to 4 minutes per side, depending
on the thickness of the chop. Reheat the remaining sauce. Transfer the
chop(s) to a plate, pour the sauce over it, and serve at once. Posted to FareShare4/16/99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - - NOTES : Mojo (pronounced moe-hoe) is Cuba's national table sauce, a tangy
mix of garlic, cumin, and lime juice. In this recipe, half the
sauce is used as a marinade. White rice and black beans would make
a great accompaniment to this dish.
* Exported from MasterCook * Curry Korokke (Japanese Potato Dumpling) Recipe By : Noriko's Kitchen
Serving Size : 4 Preparation Time :1:30
Categories : Asian Japanese
Vegetables Volume 2-4, Apr.'99
Ground Beef Potatoes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/4 pound ground meat
1 pound potatoes
1/2 medium yellow onion -- minced
1/2 egg -- beaten (to mix with potato)
1 teaspoon curry powder -- (optional)
1 tablespoon oil
salt -- pepper, nutmeg to taste
1/2 cup flour
1 egg -- beaten (to coat korokke)
2 cups bread crumbs
canola oil for deep-frying
8 cabbage leaves* -- thinly sliced *Cabbage leaves, soak in cold water until serving time. Boil or microwave the unpeeled potatoes. Place the oil in a frying pan
and add the onion. Saute until the onion is tender. Add the ground
meat, salt, pepper, nutmeg and curry powder, then saute about 3 minutes
until crumbled. Set the meat aside while you peel and mash the
potatoes. Thoroughly mix the potatoes and the meat in a large bowl.
Divide the potato mixture into eight parts, and shape each portion into
a 1/2-inch thick ellipse. Dredge each portion in the flour and pat off
the excess flour. Dip them into the egg and then into the bread crumbs
on a plate. Deep- fry them at 350F for about 3 minutes on each side
until lightly browned. Drain them on paper towels. Serve with thinly
sliced cabbage and your favorite sauce (i.e. A1 steak sauce, ketchup,
Heinz 57 or Japanese tonkatsu sauce). This recipe uses beef or pork, but substituting canned salmon or tuna
should work great (an idea from Ken Love [at Compuserve -- Ed.]). Also,
I heard that tarako (cod roe, which has to be baked) can be used, too,
if you care for tiny pink fish eggs. This looks a lot like a knish; it's basically a piece of dough stuffed
with potatoes, meat, or cheese and baked or fried. If my memory is
right, it was invented in Japan by a chef who cooked for the Meiji
Emperor. Source: Noriko's Kitchen
recipe courtesy of Hiroyuki Sato (71461.2100@compuserve.com)
Recipe at http://www.bento.com/tr-koro.html
Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -
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