2 c Russian tomato sauce 1 ea Onion onion lg. 1 lb Carrots, peeled 1 lb Beets, fresh & peeled 6 T Olive oil 2 t Sugar 1 T Red wine vinegar Grate the bbets, carrpts and onions together. Heat the olive oil in a large skillet. Add the sgredded vegetables and saute’ over medium heat for 10 minutes. Stir in the tomato sauce, vinegar, & sugar. Continue to cook over medium heat5 srirring until the moisture evaporates, 20 minutes approx. be sure to continue to stir so it won’t stick and burn. Remove from heat, allow to cool to room temp then refrigerate for 3-6 hours. |
6 Chicken breasts, skinless 4 lg Tomatoes 1 c Peanut butter 1 md Onion, finely chopped 1 Sweet red pepper, cut in -fine strips 4 x Cloves garlic 2 T Tomato paste 1 T Fresh coriander Oil Salt and pepper Season the chicken breasts with salt and pepper, fry them in oil for a few minutes on both sides, until pale brown. In a separate frying pan, fry the onion, sweet pepper and garlic, adding the fresh tomatoes, tomato paste, coriander and the peanut butter. Add the chicken to the sauce, cover, and let cook completely until it is tender, 30 minutes at low to medium heat. Stir occasionally. Serve with Arroz con leche de coco. |
3 Matzoh crackers 2 tb Currants 2 tb Almonds,chopped 2 tb Apricots,dried,chopped 3 Eggs,separated 1/4 c Matzoh meal 1/3 c Sugar 1 Lemon rind,grated 1 tb Lemon juice 1. Soak matzoh in water to cover 3 to 5 minutes. Squeeze dry. Mix matzoh, currants, almonds, apricots, yolks, matzoh meal, sugar, lemon rind and juice in bowl. Beat egg whites in bowl until stiff, not dry. Fold into matzoh mixture. 2. Heat 1/4″ vegetable oil in electric wok or deep fryer to 375′F. Drop mixture by measuring tablespoons into oil; cook gently 2-4 minutes, turning when first side is golden. Drain on paper toweling. Serve at room temperature. Or crisp: Arrange in single layer on paper-toweling-lined baking sheets and bake in 350′F oven 5 minutes. |
1 1/2 c Yellow split peas 1/3 ts Turmeric 2 ts Salt 1/2 c Ghee 1 ts Cumin seeds 1 1/2 c Finely chopped onions 1/4 ts Red pepper 2 tb Chopped coriander leaves Wash peas well. Place in a bowl, cover with hot water & let sit for an hour. Drain. Place in a large pot, add 4 1/2 cups water & throw in the turmeric. Bring to a boil, stirring occasionally. Reduce heat to medium low, partially cover & simmer for 45 minutes. Remove from heat, beat with a wire whisk till the mixture is finely pureed. Stir in salt & set aside. When ready to serve, simmer puree over low heat till piping hot. Heat ghee in a skillet over medium high heat. When very hot, add cumin seeds & fry for 10 seconds. Lower heat, add onions & fry for 20 minutes, stirring constantly to prevent burning. Stir in red pepper & immediately pour in to the puree. Garnish with coriander. Serve with a potato dish, rice & bread. Julie Sahni, “Classic Indian Cooking” |
1 lb Sweet red cherries 1/2 Lemon rind 6 Whole cloves 1 3-inch stick cinnamon 1/3 c Granulated sugar 1/2 ts Salt 3 tb Quick-cooking tapioca 1 c Red wine 4 Lemon slices Commercial sour cream 3 c Water 1). Day before or early in day: Wash cherries; remove stems. With vegetable peeler, remove rind from lemon in strips; stick cloves into rind. 2). In saucepan, combine cherries, lemon rind with cloves, cinnamon, sugar, salt, water. Simmer, uncovered, 15 minutes. 3). Gradually stir in tapioca; bring to a boil; then remove from heat; stir in wine, allow to cool. Remove and discard lemon rind, cloves, and cinnamon; then refrigerate until serving time. 4). To serve, ladle ice-cold soup into individual soup bowls or plates; top each serving with lemon slice and a spoonful of sour cream (or, if preffered, stir in cream). SOURCE: Good Housekeeping Around The World Cookbook Consolidated Book Publishers Chicago 1, Illinois 1958 Posted in COOKING by: Bob Emert 9/1/93 |
| Ingredients | |||
| 1 1/8 | pound | squid, small, fresh | |
| 1/2 | cup | vinegar, native | |
| 10 | cloves | garlic, minced | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
| 1 | medium | onion, sliced | |
| 2 | medium | tomatoes, chopped | |
| 1 | teaspoon | monosodium glutamate, vet-sin, optional | |
Directions: | |||
| Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the ink. Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper. Cover and cook slowly until the squids are tender. Cut cooked squids into 1/2 inch slices crosswise. Crush remaining garlic and saute in a little lard in another pan. Add the onion and tomatoes and cook until tomatoes are very soft. Add the squids and the liquid in which they were boiled. Simmer for 7 minutes. Season with salt, pepper and vet-sin. | |||
| Ingredients | |||
| 1 1/2 | cup | sugar, granulated | |
| 1 | cup | water | |
| 1 | teaspoon | lemon juice | |
| 1/4 | teaspoon | saffron threads, (optional) | |
| 8 | large | eggs | |
| 1 | pinch | salt | |
| 2 | cups | oil | |
| 3/4 | cup | pistachios, shelled and finely chopped | |
| 1/2 | teaspoon | cardamom, ground | |
Directions: | |||
| Note: Instead of pistachio nuts, walnuts may be used if desired. Dissolve sugar in water in heavy pan over medium heat. Bring to the boil, add lemon juice and saffron and boil for 10 minutes. Cool and strain into a 25 cm (10 inch) pie plate. Set aside. Break eggs into a casserole dish about 20 cm (8 inches) in diameter. The size and flat base are important. Add salt and mix eggs with fork until yolks and whites are thoroughly combined - do not beat as eggs must not be foamy. Heat oil in an electric fry pan to 190 C (375 F) or in a 25 cm (10 inch) fry pan placed on a thermostatically controlled hot plate or burner. Have ready nearby a long skewer, the plate of syrup, a baking sheet and the nuts mixed with the cardamom. A bowl of water and a cloth for drying hands are also necessary. Hold dish with eggs in one hand next to the pan of oil and slightly above it. Put hand into egg, palm down, so that egg covers back of hand. Lift out hand, curling fingers slightly inwards, then open out over hot oil, fingers pointing down. Move hand across surface of oil so that egg falls in streams from fingertips. Dip hand in egg again and make more strands across those already in pan. Repeat 3 to 4 times until about an eighth of the egg is used. There should be a closely meshed layer of egg strands about 20 cm (8 inches) across. Work quickly so that the last lot of egg is added not long after the first lot. Rinse hands quickly and dry. Take skewer and slide under bubbling omelet, lift up and turn over to lightly brown other side. The first side will be bubbly, the underside somewhat smoother. When golden brown lift out with skewer and drain over pan. Place omelet flat in the syrup, spoon syrup over the top and lift out with skewer onto baking sheet. Roll up with bubbly side inwards. Finished roll should be about 3 cm (1 1/4 inches) in diameter. Put to one side and sprinkle with nuts. Repeat with remaining egg, making 7 to 8 rolls in all. Though depth of egg diminishes, you will become so adept that somehow you will get it in the pan in fine strands. When cool, cut kabobs into 4-5 cm (1 1/2 to 2 inch pieces and serve. These keep well in a sealed container in a cool place. | |||
2 c Chopped onions 2 tb Peanut oil 1/2 ts Cayenne 1 ts Garlic cloves, pressed 2 c Chopped cabbage 3 c Cubed sweet potatoes 3 c Tomato juice 1 c Apple juice 1 ts Salt 1 ts Grated fresh ginger 1 tb Cilantro, chopped 2 ea Chopped tomatoes 1 1/2 c Chopped okra 1/2 c Peanut butter Saute the onions in the oil for 10 minutes. Stir in the cayenne & garlic & saute for a couple more minutes. Add cabbage & sweet potatoes. Cover & saute for a few more minutes. Mix in the juices, salt, ginger, cilantro & tomatoes. Cover & simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra & simmer for another 5 minutes. Stir in the peanut butter. Place the pot on a heat diffuser & simmer gently till ready to serve. Add more juice if the stew is too thick. “Sundays at Moosewood Restaurant” |
6 tb Butter 1 pn Salt Zest of 1/2 lemon, grated 1 Whole egg 1 Egg yolk 3 c Farmer cheese 3 tb Sour cream 1 tb Powdered sugar 1 1/2 c Cake flour 12 Plums (OR 12 apricots, OR 18 -large strawberries) 24 Cubes sugar (optional) For plum dumplings: 3 tb Finely ground poppy seeds -(you can use mortar and -pestle) 1 tb Powdered sugar For apricot dumplings: 3 tb Farmer cheese 1 tb Powdered sugar For Strawberry dumplings: 5 tb Toasted plain bread crumbs 1 tb Powdered sugar 1. In a bowl, combine the butter, salt, and lemon zest. Whip until fluffy. Add the whole egg, and egg yolk, and continue to beat to blend. Beat in the farmer cheese, sour cream, and powdered sugar. Add the flour slowly and beat until smooth. Allow the dough to rest for 30 minutes at room temperature. 2. Cut the plums or apricots in half and remove the pits, if necessary. If the fruit isn’t sweet, place 1 cube of sugar in the hollow of each half. 3. On a marble pastry board, roll out dough 1/2 inch thick. Using a pastry wheel, cut the dough into a grid of 5-inch squares. If you’re using strawberries, make 18 (3-inch) squares. 4. Place a piece of fruit, cut side down, on each circle of dough and pull the pastry up around the fruit. Seal by pinching the pastry together. The dumplings can be prepared up to 3 hours ahead to this point. Refrigerate until ready to boil. 5. Bring 2 quarts of salted water to a boil. Add 8 dumplings and simmer until they rise to the top, approximately 15 minutes. Remove with a slotted spoon. Keep warm on a covered plate. Repeat with the remaining dumplings. 6. To serve: Plum dumplings: Sprinkle with poppy seeds and powdered sugar Apricot dumplings: Sprinkle with farmer cheese, pressed through a sieve, and the powdered sugar Strawberry dumplings: Roll in the toasted plain bread crumbs and sprinkle with the powdered sugar. ((Note: My mother used to make these with whole pitted apricots and whole pitted plums, always with a sugar cube in the center, and always rolling the finished product in the toasted bread crumbs, and the sprinkling the dumplings with sugar. Karin)) From: VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and Andreas Kisler, ISBN 0-385-27999-X. Doubleday, New York. 1987 Posted by: Karin Brewer, Cooking Echo, 7/92 |
1 T Brown sugar 3 T Dry sherry 2 T Soy sauce 1 t Ginger, minced 1 t Garlic, minced 1/4 t Chinese five-spice powder 4 Chicken thighs, skinned 1 t Cornstarch 1 T Cold water 2 Green onions, sliced thin In shallow 1 1/2 quart microwaveproof dish,combine first 6 ingredients. Add chicken and turn to coat. Cover and microwave on HIGH 10 minutes, turning chicken halfway through. Transfer chicken to platter. Dissolve cornstarch in cold water and stir into pan juices, Microwave uncovered on HIGH 1 1/2 minutes more. Stir and pour over chicken. Garnish with green onions. Serve with wild and white rice and steamed watercress. |