* Exported from MasterCook * Stir Fried Shrimp Recipe By : TVFN/Gourmet Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Main Dishes
Seafood Shrimp
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- ***FOR MARINATED SHRIMP***
2 tablespoons cornstarch
2 tablespoons Sherry
3 slices fresh ginger root -- each size of a
-- quarter
1 teaspoon sesame oil -- (Asian, toasted)
1/2 teaspoon salt
1 1/2 pounds medium shrimp -- (about 45),
-- shelled,deveined
4 cups cold water
***FOR CORNSTARCH BROTH***
1/2 cup chicken broth
2 teaspoons corn starch
1 1/2 tablespoons Chinese rice wine -- sake or Scotch
1 teaspoon soy sauce
3/4 teaspoon sugar
3/4 teaspoon salt
2 tablespoons peanut oil
1 clove garlic -- minced
4 scallions -- chopped
1/2 pound bean sprouts -- rinsed
1 red pepper -- sliced in 1/4-inch
-- strips
1 small bok choy -- (or chinese
-- cabbage), chopped
1 cup snow peas Shell shrimp,leaving the tail and the first joint intact,pat dry. In a medium bowl, combine cornstarch, sherry, ginger root, sesame oil and
salt. Add shrimp, tossing the mixture to coat the shrimp well. Let
them marinate, covered and chilled, for 10 minutes. In a large sauce pan, bring the cold water to a boil, add the shrimp,
discarding the marinade, and return the water to a boil. Boil the
shrimp for 1 1/2 minutes and drain them in a colander. In a bowl, whisk together the broth, cornstarch, rice wine, soy sauce,
sugar and salt. Set aside. In a wok or large skillet, heat peanut oil over moderately high heat
until hot but not smoking. Add garlic, scallions, bean sprouts, red
pepper, bok choy and snow peas. Cook for 2 minutes. Stir in cornstarch
broth, cook the mixture, stirring, for 2 to 3 minutes. Add shrimp and
cook 1 more minute, until the vegetables are just softened and the sauce
is thickened slightly. Serve over rice or noodles. from tvfn 9/30 COOKING LIVE SHOW #CL9207
Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved
Recipe courtesy of Gourmet Magazine
Posted to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Stouffer's City Plaza Veal Stew With Vegetables Recipe By : Stouffer City Plaza, Cleveland, Ohio
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Mushrooms
Onions Pork
Stews Veal
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 pounds lean boneless veal or pork -- cut into 3/4"
cubes
2 tablespoons cooking oil
2 cloves garlic -- minced
1 tablespoon tomato paste
2 bay leaves
1 teaspoon dried thyme -- crushed
1 teaspoon peppercorns -- slightly crushed
3 cups chicken or veal stock
1 large tomato -- peeled, seeded and
-- chopped
10 pearl onions -- peeled
10 mushrooms -- quartered
4 stalks celery -- (2 cups), chopped
2 medium carrots -- (1 cup), chopped
1/2 cup water
1/4 cup all-purpose flour
Diced green and red sweet pepper 1. In a large saucepan, brown the cubed meat, 1/2 at a time, in hot
oil. Return all meat to saucepan. 2. Remove from heat. Stir in the garlic and tomato paste. 3. In a 6-inch square of double-thickness cheesecloth, wrap the bay
leaves, thyme and peppercorns and tie with string. Add to the saucepan,
along with the chicken or veal stock. Bring to boiling. Cover; simmer
for 30 minutes. 4. Add the tomato, pearl onions, mushrooms, celery and carrots to the
saucepan. Cover the saucepan and simmer for 20 minutes more or till
the vegetables are tender. 5. Remove the spices and discard. Blend water with flour. Stir into stew.
Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Serve the stew topped with some diced green and red pepper. Makes 8 servings. A hearty opening course at this Cleveland hotel, this flavorful stew
tastes equally good when you make it with veal or pork Printed in Midwest Living 4/91
Submitted by Carriej999@AOL.com 6/98
Posted on FareShare 10-13-98 by J Pellegrino <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Strained Eye Balls Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Kids Cream Cheese
Holidays Volume 1, Oct. '98
Miscellaneous Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 6 Eggs
6 oz Whipped cream cheese
7 oz Green olives -- with pimientos
Red food coloring Recipe by: Creepy Cuisine, Lucy Munroe Place the eggs in a saucepan and cover them with cold water. Cook over high
heat until the water begins to boil. Then turn the heat to low and simmer
for 10 minutes. Place the cooked eggs in cold water. When they are cool
enough to touch, crack the eggshells all over by rolling them on a hard
surface. Peel away the shells carefully and cut the eggs in half widthwise.
Remove the yolks from the eggs and fill the holes with cream cheese. You
won't need the yolks for this recipe. Press an olive into each cream cheese
eyeball, pimiento facing up, for an eerie green iris and startling red
pupil! For a final touch, dip the tip of a toothpick in red food coloring
and draw broken blood vessels in the cream cheese. Penny Halsey (ATBN65B). Posted on FareShare 10-98 by JoAnn <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Stuffed Acorn Squash (Mangia!) Recipe By : Mangia!
Serving Size : 2 Preparation Time :0:00
Categories : Cheese Mushrooms
Nuts Side Dishes
Squash Vegetables
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 large acorn squash
2 tablespoons butter
2 tablespoons chopped onions
1/2 cup chopped broccoli florets
1/4 cup chopped mushrooms
2 tablespoons chopped celery
2 tablespoons chopped walnuts
1/2 teaspoon brown sugar
1/2 teaspoon soy sauce
1 tablespoon chopped fresh basil
1/4 cup grated Muenster cheese Heat oven to 400F. Cut squash in half and remove the seeds. Rub the
cut flesh with salt and place flesh side down in a baking dish and bake
for about 35 minutes. While the squash is baking, saute onion in butter
until clear and add chopped broccoli florets, mushrooms and celery.
Saute about 4 minutes. Stir in walnuts and fresh basil, then sprinkle
with brown sugar and soy sauce, adjust seasoning to taste. Toss to mix
well. Check baking squash with a fork to see if it glides through the
flesh. Stuff with vegetable mixture, top with equal amounts of grated
cheese and return to oven for about 5 minutes. Converted by MC_Buster and Nancy P.
Posted on FareShare 10-98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Sweet Persimmon Chutney Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruit Onions
Pickles/Relish & Chutney Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 ripe persimmons -- peeled, rough
chopped into 1/2"cubes
2 oz coarsely chopped yellow onions
4 oz apple cider vinegar
2 tablespoons light brown sugar
1 tablespoon PURE maple syrup
1 teaspoon chili powder
1 dash salt -- pepper, and ground
mustard Take all of the ingredients and combine them in a thick pot. Bring to a
slow simmer and cook until the persimmons are tender. You may cook it
even longer for a stronger flavor. Once done, place over top of any dish
you would like. Another idea is to cool the chutney and serve it on the
side of a turkey dinner. ©1998, Persimmon IT, Inc.
http://www.persimmon.com/profile/persimmon_recipes.dgw
posted on FareShare 10-1-98 by ddmmom <ddmmom@popalex1.linknet.net - - - - - - - - - - - - - - - - - -
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