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| | From:  A_Normalee_T (Original Message) | Sent: 8/12/2007 4:36 AM |
Northwest Spread
INGREDIENTS:
1 (8-ounce) package cream cheese, room temperature
1/4 cup whipping cream
1 green onion, thinly sliced
2 teaspoons freshly-squeezed lemon juice
Dash of red pepper sauce
4 ounces smoked salmon, gently shredded
1 ripe avocado, mashed
TO PREPARE:
In a large mixing bowl, combine cream cheese and whipping cream together until smooth and creamy. Stir in green onion, lemon juice and red pepper sauce. Gently fold in smoked salmon and mashed avocado, being careful not to overmix. Serve with crackers.
YIELDS: 2 cups
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Swiss Fondue
Recipe By :
Serving Size : 8 Preparation Time :0:20
Categories : Appetizers Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1 pound swiss cheese
1 1/2 cups apple cider
1. Shred cheese, then sprinkle with flour, salt and pepper. Toss to
coat thoroughly.
2. Heat apple cider in chafing dish or large skillet over low heat
until it begins to bubble. Add 1/4 cup cheese mixture and stir vigorously
until cheese is melted. 3. Continue adding cheese in small amounts and
stir vigorously after each addition, until all cheese is melted and
thoroughly blended. Add a dash of worchestershire sauce if you prefer.
4. Serve immediately with Sesame Ham Loaf, in this cookbook, which has
been cut into 1-inch cubes, or with any good bread which has been cubed and
toasted.
Double this recipe if you wish.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with Sesame Ham loaf
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Swiss Musli
Yield: 6 servings
1 c Oatmeal Orange juice
Yogurt Lemon juice
Milk Fruit
Sugar
Mix all ingredients together and refrigerate:
We got this recipe while we were in Switzerland. My mother and Father and I were on vacation, so this recipe is authentic!! |
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SZECHUAN DRY-BRAISED PRAWNS
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers Seafood
Chinese Asian
Amount Measure Ingredient -- Preparation Method
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1 pound Medium-sized shrimp (prawns) -- -- 26 to 30 count --
-----MARINADE-----
1 pinch Salt
1 pinch White pepper
1 Egg white
1 tablespoon Cornstarch
2 tablespoons Oil
Vegetable oil -- for blanching
-----SPICES-----
1/2 Small white onion -- minced
2 teaspoons Fresh ginger -- minced
2 Cloves garlic -- minced/pressed
1 teaspoon Chili paste
-----SEASONINGS-----
1/2 cup Catsup
2 tablespoons Dry sherry -- (I use sake wine
gives better flavor)
1 tablespoon Sugar
1/2 teaspoon Salt
1/2 tablespoon Soy sauce
1 Green onion -- chopped
1 teaspoon Sesame oil
Shell and devein shrimp, leaving tails attached. Rinse and pat dry. Combine
MARINADE ingredients with shrimp in order listed. Let stand 10 minutes.
To oil blanch, set wok over high heat for about 1 minutes. Add 3 c. oil and
heat to 300F. Add shrimp, stirring gently to separate. Blanch until pink,
remove and drain. To braise, remove all but 3 T. oil from wok. Add onion and
brown slightly; stir in remaining spices and cook until fragrant. Add
seasonings and shrimp and braise over high heat until sauce is reduced. Stir in
green onion and sesame oil. Transfer to platter to serve.
NOTES:
1. You can adjust the chili paste according to your own taste.
2. Substitute the meat from 2 lobster tails to make dry-braised lobster.
3. Using smaller shrimp and less sauce makes this dish suit- able for an
appetizer. |
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Szechwan Beef
Categories: Appetizers, Beef, Oriental
Yield: 4 servings
1/2 lb Boneless sirloin steak 1in 2 tb Clarified butter
2 ea Cloves garlic finely chopped 4 ea Shallots, finely chopped
1 ts Ginger 1/4 ts Chili pepper
1/2 ts Chili paste oriental 16 ea Snow peas julienned
1 ea Red sweet pepper julienned 4 ea Green onions, sliced
Saute steak cubes, garlic, shallots and ground ginger in clarified butter
for 2 minutes. Add chili pepper, chilipaste and very thin strips of snow
peas and pepper; stir fry 2 minutes. Add green onions with 1 minute to go
in cooking time. Makes 4 small servings. |
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Tabouli
Categories:
Yield: 4 servings
1/2 c Bulgur; dry
1 c Water; boiling
1 Tomato; chopped
1/2 c Fresh parsley; chopped
2 tb Lemon juice
1/8 ts Garlic powder
1/4 c Green onions; chopped
(about 3 green onions)
1/4 c Fresh mint leaves
1/2 c Garbanzo beans, cooked
Recipe by: McDougall Put the bulgur in a small mixing bowl. Pour the
boiling water over the bulgur. Mix. Cover with a towel and let stand for 1
hour. After 1 hour the excess water should be removed. The easiest way to
do this is to pour the bulgur and water into a fine mesh strainer. Let the
water drain off, pressing the bulgur with your hands to remove as much of
the excess water as possible. Place the drained bulgur in a bowl. Add the
remaining ingredients. Toss well to mix. Cover and refrigerate at least 2
hours to blend flavors.
HELPFUL HINTS: This is a great make-ahead dish, easy to take to a pot-luck
dinner or picnic. Try it stuffed in pita bread for a different sandwich
idea. This recipe can be doubled or quadrupled easily for larger amounts.
Keeps well in regrigerator. |
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TACO TARTLETS
Categories: Appetizers, Tex-mex, Beef
Yield: 16 servings
1 x Meat shells
2 tb Taco seasoning mix
2 tb Ice water
1 x Filling:
1 c Sour cream
2 tb Taco sauce
2 oz Ripe olives ; chopped
1 c Tortilla chips
1/2 c Cheese ; chedder cheese, sh
To make meat shells, combine ingredients: mix well.
Press meat mixture into bottom and sides of tiny tart
pans and set aside. Combine sour cream, taco sauce,
olives and 3/4 cups tortilla chips. Spoon filling into
each shell, mounding slightly. Combine remaining chips
and cheese. Sprinkle over each tartlet. bake at 375
degrees for 10 minutes. Yield 32 tartlets |
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TAGINE OF CHICK PEAS WITH AROMATICS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Chick peas, soaked
Salt
1 ea Spanish onion, grated
3 lg Tomatoes, skinned, seeded &
-- diced
6 ea Sprigs Italian parsley,
-- chopped
4 ea Sprigs cilantro, chopped
1/4 ts Hot red pepper
1/4 ts Sweet red pepper
1/4 ts Cinnamon
1/4 ts Saffron
1/4 ts Cumin
1/4 ts Ginger
Black pepper
6 tb Olive oil
Drain chick peas & cook in boiling salted water until
tender. Drain. Peel chick peas & combine with onion
in a tagine (or shallow casserole). Add tomatoes,
herbs, spices, salt & pepper. Mix well. When ready to
cook, add olive oil & simmer over a low heat for 15
minutes or until the chick peas are well impregnated
with the aromatoc flavours. |
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TARATOUR
Categories: Appetizers, Oriental, Sauces, Snacks
Yield: 2 cups
1 c Tahini
2 ea Garlic cloves, crushed
1/3 c Lemon juice
Salt & pepper
1/4 c Water
Fresh parsley, chopped
Combine tahini, garlic, lemon juice, salt & pepper in
a blender. Blend till smooth. Gradually add the water
until the sauce reaches the desired consistency: it
should be thicker than a dressing or sauce. Add up to
1/2 c
water. Adjust seasonings. Garnish with parsley. |
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TATER-STUFFED MUSHROOMS
Categories: Appetizers
Yield: 30 servings
1 lb Large mushrooms (about 30)
3/4 c Mashed potatoes, made with
-skim milk
1/4 c Low-fat cottage cheese
2 tb Dehydrated onion soup mix
1/2 tb Diet margarine
Oven 375F 1. Wash mushrooms, carefully removing stems.
Set aside tops. Chop stems. 2. Combine chopped stems
with remaining ingredients, except margarine. Spoon
onto mushroom tops. 3. With margarine, grease bottom
of jelly roll pan. Arrange mushrooms on pan. 4. Bake
at 375 F for 10 to 15 minutes or until hot and bubbly.
Serve immediately.
Makes 30 stuffed caps. About 15 calories each.
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TEMPEH CHIPS WITH DIPPING SAUCE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Block (8 oz) tempeh
-- (soy bean cake)*
1/2 c Hot water
1/4 c Tamari or soy sauce
2 tb Lemon or lime juice
1/2 ts Sea salt
1/2 ts Finely chopped garlic
1/2 ts Ground coriander
1 c Canola oil
Ground red chili pepper
-- (to taste)
Cut tempeh into 2 x 1/2 x 1/8-inch slices. In a bowl,
combine hot water, 1 tablespoon each of the tamari and
the lemon juice, the salt, garlic, and coriander;
stir until salt is dissolved. Add tempeh; marinate
for 15 minutes. In a skillet, heat oil. Fry tempeh
until crisp; drain. To make dipping sauce, combine
the remaining 3 tablespoons tamari, the remaining 1
tablespoon lemon juice, and the chili pepper. Makes 4
servings.
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Tempeh Pate
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizer Mc
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons margarine
1/2 package tempeh -- cubed
1 cup onion -- chopped
1 cup mushroom -- chopped
2 cloves garlic -- minced
1 tablespoon soy sauce
1 tablespoon dry sherry
1/2 teaspoon sage
1/2 teaspoon allspice
Melt amrgarine in a 10 to 12 inch skillet over medium-high heat. Add
tempheh, onions, mushrooms, and garlic, stirring often until oniosns begin
to brown, about 5 minutes. Stir in soy sauce, sherry, sage, ans alspice.
Cook stirring contantly until all liquid is absobed into the mixture. Remove
from heat. When cooled pour into food processor ansd puree. Pour into a bowl
and chill for at least 1 hour. May be kept refirgierated for up to 3 days.
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TEMPURA
Categories: Appetizers
Yield: 5 servings
1 lb Shrimp;prepared w/tails
1 c Asparagus; 1" pieces
1 c Carrots; 1/4" slices
1 c Celery; 1/4" slices
1 c Cauliflower; flowerettes
1 c Zucchini; 1/2x2" sticks
1 c Green beans; 2" pieces
1 c Green Onions; 2" pieces
1 Bell pepper; cut into rings
1 Onion; medium, cut into ring
1 Parsley; bunch
1 c Snow Peas
1 Sweet potato; 1/8" slices
Vegetable oil
1 TEMPURA BATTER RECIPE
1 TEMPURA SAUCE RECIPE
Make several crosswise slits on the underside of
shrimp to prevent curling. Parboil green beans. Pat
shrimp and vegetables dry; arrange on platter; cover
and refridgerate until serving time. Prepare batter
and sauce recipes. Do not make batter recipe too far
ahead of time.
Heat oil in a wok to 360 degrees. Dep shrimp and
vegetables into batter with tongs; allow excess batter
to drip into bowl. Fry a few pieces at a time until
golden brown, turning once (cooking time approximately
2-3 minutes). This is best prepared close to or at
the table. It is great fun to have a "tempura party"
with guests cooking their own. Serve with sauce and
rice. (you may need more batter mix depending on the
amounts of seafood and vegetables you prepare). Does
not keep well once cooked. |
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TEMPURA ,JAPANESE WAY
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Koromo ( batter )
1 Egg beaten
1 c "cold" water
2 tb Dry white wine
1 c Flour
Tentsuyu(dipping sauce)
1 tb Dashi no moto( fish stock)
1 c Water
2 tb Mirin( sweet rice wine )
Or 1 tbs sugar
2 tb Sake ( or dry white wine )
1/4 c Soy sauce
Ginger root to taste
Vegetables & fish: EX:
Carrots, onions, mushrooms
Peppers, zucchini, snow pea,
Squash, eggplant etc. etc.
"okra "
Shrimps, crab, scallops,
Squid, cod. etc. etc.
Before you begin here a few essential tips to
remember: youUll need a deep thick wall pan ( wok o.k.
), filled with 1 inch of peanut oil preferred ( Never
lard or shortening ),slice vegetables thin enough for
even cooking, fry in small batches and never crowd,
and have the temperature of the oil from 340 for
vegetables or 360 degrees for fish. Cold water in
batter is a must to keep the flour from being sticky
.Do a trial try of frying so youUll know how long
vegetables or fish need to cook. Author did not
mention poultry but I surmise it would be cooked as
the fish is. Vegetables and fish were the initial
things cooked this way in the history of tempura due
to their trade with the Portuguese and Dutch
merchants. Make the batter: Beat egg with water. Mix
in flour and whisk quickly. Set aside. Make the
tempura dip: Boil the dashi no moto ( this is a dried
soup stock from fish or poultry usually contained in
tea bag type of packing )in the water for 2 or 3
minutes. Turn off the heat and add all the remaining
ingredients. Prepare the vegetables or fish but
cutting into rings, strips, cubes etc. For fish,
dredge in flour before dipping in batter. Vegetables
are just dipped into the batter. Let excess batter
drip off with either fish or vegetables.( meanwhile
you will have had the oil preheated in the pan to the
right temperature for either fish or vegetables Drop
into oil by hand or use a tbs for vegetable cubes.
Take the vegetables or fish out of the oil when
slightly browned. Serve the tempura with the Tentsuyu
dip along with rice.Place rice in a bowl, top with
tempura and a few tbs. of the tentsuyu dip. Or serve
tempura over Japanese noodles ( soba ).
Note all Japanese ingredients may be found readily in
most supermarkets or gourmet grocers today. Also,
there are other variations in frying tempura;
this is one basic historic method. Prior to using
peanut oil, sesame seed oil was used mainly when
tempura first became popular in Japan, over 400 years
ago. |
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Teriyaki Meatballs
Recipe By : Cookbook Exchange Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Hors d'Oeuvres
Hot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ground pork
2 8 oz cans water chestnuts -- chopped
1 1/2 cups finely chopped green onions
1 tablespoon finely chopped crystallized or fresh -- ginger
2 tablespoons salt
3 tablespoons soy sauce
4 eggs -- lightly beaten
1 1/2 cups bread crumbs
1/4 cup cornstarch
1 8 oz can chopped pineapple
1/2 cup vegetable oil
2 cups unsweetened pineapple juice
1 cup cider vinegar
1/4 cup soy sauce
2/3 cup sugar
1 1/2 cups beef broth
2 tablespoons finely chopped crystallized or fresh -- ginger
1/3 cup cornstarch
2/3 cup cold water
Combine pork, water chestnuts, green onions, 1 tablespoon ginger, salt, 3
tablespoons soy sauce and eggs in a large bowl. Mix well with hands. Add
bread crumbs and mix until just combined, chill mixture.
Shape into 3/4 to 1 inch balls, roll the balls in cornstarch.
Brown meat on all sides in hot oil. Remove balls and put on a roasting pan.
To freeze, place meatballs in a single layer on a toasting pan and put into
freezer bags when frozen. Take out as needed.
Preheat oven to 350 degrees and bake meatballs for 15 to 20 minutes until
cooked through.
To make sauce combine pineapple with juice, vinegar, 1/4 cup soy sauce, 2/3
cup sugar, beef broth and ginger in large saucepan, bring to boiling. Mix
cornstarch with cold water, add to boiling mixture stirring constantly.
Continue cooking stirring until sauce is thick and clear. Sauce will keep
in refrigerator for up to a week.. To serve, place in chafing dish with
enough sauce to coat balls. Serve with toothpicks. |
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Tex-Mex Wontons
Serving Size : 48 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Pound Ground Beef
1/4 cup Chopped Onion
2 tablespoons Chopped Green Pepper
3/4 cup Refried Beans
1/4 cup Shredded Cheddar Cheese
1 tablespoon Catsup
1 1/2 tsp Chili powder
48 Wonton Skins
Vegetable Oil
Taco Sauce Or Picante Sauce
Combine beef, pepper, and onion in a large skillet and cook until meat is
browned, stirring to crumble meat. Drain off pan drippings: discard. Add
beans, cheese, catsup and chili powder: stir well. Place 1 tsp beef mixture
in center of each wonton skin. Fold top corner over filling, fold side
corners over, then roll up jellyroll fashion. Moisten edges with water to
seal. Heat 1 1/2 inches oil to 375 degrees in wok or large skillet. Place
6 wontons in hot oil, and fry 30 seconds on each side or until golden brown.
Drain on paper towels. Repeat with remaining wontons. Serve with taco sauce. |
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