Today is Friday, November 21 2008 6:54 am
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| Recipe | Rating |
| Frisee, Radicchio, And Asian Pear Salad with Hazelnut Vinai
To toast and skin hazelnuts: Toast the hazelnuts in one layer in a baking pan in a preheated 350F. oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove the skins and let them cool. Serves 8. Gourmet October 1990 ----- ---------- |
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| Five Spice Seared Duck - Asian Greens Spring Roll (Dj/br)
tight. Repeat process until all rolls are completed. For the vinegar: In a large bowl add all ingredients together and whisk. Yield: 4 servings CHEF DU JOUR SHOW #DJ9488 BROTHERS RATHBUN Busted and entered for you by: Bill Webster ----- ---------- |
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| Five Spice Asian Rub
REFRIGERATE FROM 30 MINUTES TO 2 HOURS. PREPARE A MEDIUM FIRE IN A CHARCOAL OR GAS GRILL. PLACE THE STEAKS ON AN OILED GRID, DIRECTLY OVER THE HEAT. GRILL, UNCOVERED, FOR 14 MINUTES FOR MEDIUM RARE OR TO DESIRED DONENESS, TURNING EVERY 5 MINUTES. SEASON THE STEAKS WITH ADDITIONAL SALT (IF DESIRED). CARVE THE STEAKS ACROSS THE GRAIN INTO THICK SLICES AND SERVE. Posted to bbq-digest by LTag106981@aol.com on Jun 19, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Duck Scallopine with Green Apples And Malvasia
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5569 broadcast 04-03-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-19-1998 Recipe by: Mario Batali ----- ---------- |
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| Doug's Fusion Asian Noodles
the garlic, ginger, and chile paste to the oil and stir fry until fragrant, then add the noodles, keeping the heat up, and stir frying as you add a good shot of fish sauce, and a good shot of Chinese cooking wine, then add the chicken stock, and the vegetables, and pulling it all away from one side of the wok, add a little more oil, and the shrimps and tofu pieces...very carefully mix this all together, taste for heat and seasoning, add more heat, Calvin's does great, cover, and turn heat off, then serve, with a steam bun or egg roll or pot stickers...we had steam bun! But I shoulda done pot stickers! Enjoy, this is an all in one meal...cheers,Doug in BC....and i served it with pickled ginger and my just home made soy sauce,Ketjup Manis sorta. Posted to CHILE-HEADS DIGEST by Doug Irvine |
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| Crispy Asian Lacquered Poussin
Saute first 3 ingredients. Dissolve sugar with vinegar and Shaoxing. Deglaze saute with liquid. Let cool completely. In a food processor, mix above with Dijon and sugar. Slowly add oil to emulsify. May need to add a little ice water. In a wok or large saute pan, caramelize onions and shiitakes. Add watercress to wilt only, then add noodles and black bean sauce. Check for seasoning. Serve whole bird on a pile of noodles. Garnish with scallion brushes. Yield: 4 portions Recipe by: CHEF DU JOUR SHOW #DJ9309 - MING TSAI ----- |
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| Crab Wontons with Asian Slaw
pepper. To assemble, mound the greens in the center of each plate. Arrange four wontons around each mound of greens. Garnish with parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A48 broadcast 04-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-25-1997 Recipe by: Emeril Lagasse ----- |
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| Cold Asian Noodles with Tempeh
Drain noodles, rinse under cold running water and drain again. Transfer to large serving bowl. Add bean sprouts, tempeh croutons, green onions, cilantro or parsley, and peanuts if desired. Whisk dressing and pour over noodle-tempeh mixture; toss to mix and coat. Serve at room temperature, or cover and refrigerate until thoroughly chilled. PER SERVING: 340 CAL.; 19G PROT. 13G TOTAL FAT (2G SAT. FAT); 0 CHOL.; 402MG SOD, 5G FIBER By Kathleen |
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| Chicken Wings Africana
Make the sauce: In a blender blend together the peanut butter, the cream of coconut, the garlic, the water, the bell pepper, the red pepper flakes, and the soy sauce until the mixture is smooth and season the sauce with salt. Transfer the sauce to a serving bowl set on a platter, arrange the wings around the bowl, and garnish the platter with the coriander. Makes 20 to 24 wings. Gourmet February 1992 ----- |
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| Cavatappi with Spinach, Beans, Ans Asiago Cheese
Recipe by: Cooking Light Posted to EAT-LF Digest by sherilyn70@earthlink.net on May 3, 1999, ----- |
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| Cape Seed Loaf - South Africa
well-greased loaf tin. Allow to prove for 10 minutes and then bake at 220C until ready, about 40 minutes. ----- |
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| Cape Curry Powder (South African)
grind to a fine powder. combine with the remaining ingredients and mix until a uniform color is achieved. Store in an airtight container. Makes a medium hot curry powder. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 179 ----- |
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| Cape Brandy Pudding - South Africa
minutes. For the sauce, heat butter, sugar and water until boiling, then whisk in jam, vanilla essence and salt. Allow to reduce until slightly thick. Pour over the pudding when it is done and allow to soak in. Reserve some of the sauce for serving. Serve with fruit and cream. ----- |
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| Buttered Gem Squash - South Africa
spoon. Scoop out the flesh and season with nutmeg and a little butter, and serve. ----- |
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| Bow Ties with Asian Chicken
Prepare pasta according to package directions. Drain thoroughly in a colander. Return the pasta to the pot, add the contents of the skillet, the red peppers and the scallions. Heat to simmering over low heat. Toss the pasta once or twice, add the pepper to taste and divide among serving bowls. Sprinkle each serving with chopped fresh parsley. * If you do not have chicken broth, ladle off and reserve 1/2 cup pasta cooking liquid just before draining the pasta. ----- |
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| Bean Thread Noodles with Beef And Asian Pear
noodles and broth into bowls and top with pear and scallions. Makes 4 servings. Gourmet November 1999 Per serving: 345 Calories (kcal); trace Total Fat; (1% calories from fat); 28g Protein; 59g Carbohydrate; 0mg Cholesterol; 8054mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 1 Fruit; 0 Fat; 1 1/2 Other Carbohydrates ----- |
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| Asian-Style Shrimp And Pineapple Fried Rice
stir-fry the garlic for 5 seconds, or until it is golden. Add the rice and stir-fry the mixture for 30 seconds, or until the rice is hot. Add the soy mixture and stir-fry the mixture for 1 minute. Add the pineapple mixture and the shrimp, stir-fry the mixture for 1 minute, or until it is hot, and stir in the coriander. Serve the fried rice in the reserved pineapple shells if desired. (There will be extra fried rice.) Serves 6. Gourmet May 1991 ----- |
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| Asian-Style Ravioli in Coconut-Curry Broth
minute. Add the stock, coconut milk, and honey and bring to a boil. Add the curry powder, chile paste, and cilantro. Decrease the heat to medium and simmer for about 10 minutes. Bring 8 cups of salted water to a boil in a large saucepan. Add the ravioli and let the water return to a boil. Drain the ravioli in a colander and add to the broth. Season the broth to taste with soy sauce. Distribute the ravioli among 4 large, shallow bowls. Ladle some of the broth over the top, garnish with parsley, and serve hot. Per serving: 442 Calories (kcal); 25g Total Fat; (47% calories from fat); 11g Protein; 52g Carbohydrate; trace Cholesterol; 368mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates ----- |
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| Asian-Style Gravlax
Per serving: 926 Calories (kcal); 23g Total Fat; (23% calories from fat); 136g Protein; 35g Carbohydrate; 354mg Cholesterol; 11750mg Sodium Food Exchanges: 0 Grain(Starch); 19 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates ----- |
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| Asian-Style Coconut Ginger Tapioca Pudding
FOOD NETWORK - (Show # CL-8809 broadcast 01-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-11-1998 Recipe by: David Lebovitz ----- |
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| Asian Warm Chicken Salad
Make the dressing by whisking all ingredients in a jug. To serve, mound the noodle salad on individual plates then drizzle with dressing. Per serving: 381 Calories (kcal); 23g Total Fat; (51% calories from fat); 11g Protein; 39g Carbohydrate; 0mg Cholesterol; 3130mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates ----- |
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| Asian Turkey Wrap
Wraps: Soft Flatbread: a flour tortilla, lavash, chapati, rice paper, crepes, pita or other flat bread http://www.greatdayamerica.com/index.html By Pat Hanneman |
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| Asian Tofu Crisp
Spray nonstick skillet with nonstick coating; add peanut oil and heat. Cook tofu in skillet, peanut side down, until golden brown, about 1 1/2 minutes; turn and cook other side. Place soba noodles on serving dish. Heat remaining marinade and pour over noodles; place tofu cakes on top. Recipe by: St. Joseph Healthcare & New Mexico Heart Institute ----- |
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| Asian Style Turkey Salad
Garnish the salad with red pepper and cilantro or peanuts. This recipe yields 2 servings. Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6766 broadcast 11-25-1997) Recipe by: Michele Urvater ----- |
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| Asian Style Cucumber Salad
Per serving: 24 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates ----- |
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| Asian Spring Rolls Pt 2
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| Asian Spring Rolls Pt 1
transferring them as they are made to a wax-paper-lined baking sheet and keeping them covered with plastic wrap. In a deep fryer heat 1 1/4 inches of the oil to 375F. on a deep-fat thermometer and in it fry the spr ing rolls in batches, turning them, for 2 to 3 minutes, or until they are golden, transferring them as they are fried with a slotted spoon to paper towels to drain. The spring rolls may be made 5 days in advance, cooled completely, and kept frozen in plastic freezer bags. Reheat the rolls, unthawed, on a rack set in a shallow baking pan in a preheated 450F. oven for 10 minutes. Make the dipping sauce: In a small bowl stir together the soy sauce, the lime juice, the water, the garlic paste, the sugar, and the chili. Cut the spring rolls diagonally into 1-inch-thick slices if desired. Arrange the spring rolls or slices on a platter with the dipping sauce and garnish the platter with the scallion brushes. To make brush scallions: Trim the roots and the green parts from scallions, leaving about 2 1/2 inches of stalk. Make crisscross cuts about 1/2 inch deep at both ends of each stalk and spread the fringed ends gently. Put the scallions in a continued in part 2 ----- |
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| Asian Soba Salad
Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6524 broadcast 08-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-20-1998 Recipe by: Michele Urvater ----- |
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| Asian Slaw W/ Tofu Croutons - Lorna Sass
first time after checking this book out of the library - it looking so appealing in the pictures. Even if the recipes did not contain soy products of one kind or another, I'd be tempted to try Pineapple-Coconut Rice Pudding, Vegetable Spring Rolls with Baked Seasoned Tofu, Roasted Potato Salad Italiano, or Red Lentil Soup with Indian Spices. The fact that these dishes have health benefits make them that much more appealing. So if you would like to eat healthier food, and need some ideas on how to do that - here's the book for you. Recipe by: The New Soy Cookbook - Lorna Sass Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 3, 1999, converted by MM_Buster v2.0l. ----- |
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| Asian Sesame Rice (Usarice)
* To toast sesame seeds, place in small skillet. Cook over medium-high heat 1 to 3 minutes or until lightly browned, stirring constantly. Makes 6 servings. Nutrition estimated by usarice: Each serving provides 171 calories, 4 grams protein, 4 grams fat, 31 grams carbohydrate, 2 grams dietary fiber, 0 milligram cholesterol, and 460 milligrams sodium. 21%cff Recipe by: http://www.usarice.com/domestic/recipes/chinew4.htm ----- |
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