* Exported from MasterCook * Spicy Mexican Marinade (Spieler) Recipe By : Marlena Spieler, The Classic Barbecue and Grill Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Marinades Sauces
Seafood Grill/Outdoor Cooking
Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 cloves garlic -- finely chopped
1 tablespoon chili powder -- lightly toasted
and mixed to a paste with water
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 tablespoons beer or tequila
juice of 1 orange and 1 lime
OR 3 tbsp pineapple juice
2 tablespoons olive oil
2 tablespoons fresh cilantro -- chopped
coarsely ground salt, to taste This recipe accompanies Mayan Swordfish Coated with Annatto & Chili Combine the ingredients in a shallow dish. Add the food, turn to coat,
and marinate. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Spicy Middle Eastern Pizza-On The Grill Recipe By : BetterBaking.com
Serving Size : 1 Preparation Time :0:00
Categories : Breads Volume 2-4, Apr.'99
Grill/Outdoor Cooking Ground Beef
Pizza/Calzones Tomatoes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- One Recipe Middle Eastern Flatbread dough
2 tablespoons olive oil -- up to 3
1/2 pound lean ground beef
1/4 cup parsley -- minced
2 teaspoons red pepper sauce
OR hot sauce
1/2 cup onion -- grated
1 tablespoon tomato paste
1/4 cup canned tomatoes -- minced finely
1/2 teaspoon ground cumin
salt and pepper to taste
1 pinch cayenne
1/2 teaspoon paprika
1 pinch cinnamon
1 teaspoon balsamic vinegar
OR pomegranate molasses -- (Cortas is good) In a skillet, brown the meat in the oil. Stir in parsley and onion and
allow onions to soften. Add remaining ingredients. Adjust seasonings. Pre-heat grill to "Medium". Prepare dough in very thin 8 inch rounds. Smear with a touch of olive
oil. Cover rounds and let rest five minutes. Spread a portion of
filling on top of each. To bake, start on a cookie sheet then transfer directly to grill.
Baking could take as little as 3 to 5 minutes depending on thickness.
Keep an eye on them. This variation makes for a spicy, mildly meaty spread that turns a small
flatbread into something special. Middle Eastern spice stores have all
the spices you need. Substitutions are noted. These can be made in
advance and reheated. The topping should be applied modestly. From http://www.betterbaking.com/breadgrillrec.html
Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Squash Casserole Recipe By : The New York Times Heritage Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Squash
Volume 2-4, Apr.'99 Side Dishes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 5 cups sliced yellow squash
1 large onion -- finely chopped
Boiling salted water
2 eggs -- lightly beaten
1/2 cup milk
2 tablespoons butter or margarine
Salt and pepper -- to taste
1/2 cup shredded Cheddar cheese 1. Preheat the oven to 350 degrees. 2. Place the squash and onion in a saucepan and add the water to a depth
of 1/2-inch. Cover and cook, stirring several times, until squash is just
tender. Drain well and mash with a potato masher. 3. Stir in the eggs, milk, butter, salt, and pepper and pour into a
greased baking dish. Sprinkle with the cheese. Bake until set, about 25
minutes. Posted on FareShare 4-99 by Summer3605@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Stir-Fried Wild Mushrooms With Snap Peas In Oyster Sauce Recipe By : Spoonful Of Ginger by Nina Simonds
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Mushrooms
Peas/Pea Pods Sauces
Side Dishes Volume 2-4, Apr.'99
Wine Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 pound snap peas -- ends snapped
and veiny strings removed -- rinsed and drained
1 tablespoon minced garlic
2 tablespoons rice wine or sake
1/2 teaspoon salt -- or to taste
1/2 pound shiitake mushrooms -- stems trimmed
and lightly rinsed
1/2 pound oyster mushrooms -- stems trimmed
and lightly rinsed
1/2 pound cremini mushrooms -- stems trimmed
and lightly rinsed
***SEASONINGS***
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
***OYSTER SAUCE MIXTURE***
3 1/2 tablespoons good quality oyster sauce
1 1/2 tablespoons rice wine or sake
1 1/4 teaspoons sugar
1/2 teaspoon toasted sesame oil
1/2 cup chicken broth or water
1 teaspoon cornstarch
2 1/2 teaspoons canola
OR corn oil If oyster mushrooms are unavailable, substitute shiitake mushrooms. With a sharp knife, cut the mushrooms on the diagonal into quarters,
depending on the size. Prepare the seasonings and set by the stove. Heat
a wok or a heavy skillet until very hot, add 1 teaspoon of oil and heat
until hot. Add the snap peas, minced garlic, rice wine or sake, and salt,
and toss lightly over high heat for about 1 1/2 minutes until the peas are
just tender (snow peas will take slightly less time.) Remove from the pan
and arrange around the outside of the serving plate. Reheat the pan and the remaining oil until very hot. Add the Seasonings
and stir-fry about 10 seconds until fragrant. Add the mushrooms and toss
lightly with a spatula or shovel over high heat for about 1 minute. Add
the sauce and toss lightly to thicken, stirring constantly to prevent
lumps. Arrange the mushrooms inside the snow peas on the serving platter. Serve immediately. Yield: 6 servings Recipe Featured on TVFN 04/26/1999(Mon) on Cooking Live, #CL8905.
Adapted from Spoonful Of Ginger; Irresistible: Health-Giving Recipes
From Asian Kitchens, By Simonds, Nina and Han-Zhu. 1999, Knopf
ISBN: 0375400362
MC formatting and posted to FareShare 4-99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Stove Top Tamale Pie Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Ground Beef
Main Dishes Volume 2-4, Apr.'99
Beans Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 lb. ground beef
1 can tomato sauce -- (8 oz.)
1 can kidney beans -- (14 oz.) undrained
1 pkg. taco seasoning -- (1.25 oz.)
1/2 cup water
1 pkg. corn muffin mix -- (8 oz.)
1 egg
1/2 cup milk
1 cup shredded cheddar cheese
1/4 cup sliced green onions 1. Brown ground beef. Drain. 2. Add: tomato sauce, beans, water, and taco seasoning to meat in
skillet. Bring to a boil; reduce heat, cover and simmer 5 minutes 3. In separate bowl, combine corn muffin mix, egg, and milk. Drop
small spoonfuls of muffin batter over meat mixture. Cover and cook
15-17 minutes or until corn bread is done. 4. Top with cheese and green onions. Cover and cook over low heat
until cheese melts. **Serves 4 Posted on FareShare 4-99 by Gayle ddmmom@popalex1.linknet.net - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Sujata's Curried Chicken Wings Recipe By : LA Times California Cookbook (1990 Abrams)
Serving Size : 8 Preparation Time :0:40
Categories : Appetizers Poultry
Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 16 chicken wings
salt
4 teaspoons curry paste
4 tablespoons vegetable oil
-----CURRY PASTE-----
1/4 cup ground coriander
1 tablespoon ground cumin
1 tablespoon turmeric
1/2 teaspoon chili powder
2 teaspoons ground black mustard seed -- optional
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon cinnamon
3 tablespoons cider vinegar
2 tablespoons water -- or more as needed WINGS: Rinse chicken wings, cut off wing tips.
Separate remaining wings: 32 pieces. Season with salt. Add curry paste and mix. Add oil, mix and marinate
overnight in refrigerator. Place chicken pieces on broiler pan and broil
until well browned on each side, turning once; about 20 to 25 minutes. Serves 8. For spicier wings add more of the curry paste to marinade. PASTE: Combine the spices, add the vinegar, then add a little water to
form a paste. Makes 1/2 cup. Source: Sujata, half of the Indian dance team of Sujata and Asoka, made
these curried appetizers as part of the tiffin menu in Pasadena's Pacific
Culture-Asia Musean. Her curry paste can easily be adapted to other foods.
From the files of the L.A. Times, Edited by Betsy Balsley.
Posted on FareShare 4-99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - -
|
