---------- Recipe via Meal-Master (tm) v8.06
Title: Dim Sum
Categories: Appetizers
Yield: 4 Servings
1 1/4 c Plain flour
1/4 c Boiling water
1 1/2 tb Cold water
1/2 tb Vegetable oil
3 oz Minced pork
3 tb Canned, choped bamboo shoots
1/2 tb Light soy sauce
1 ts Dry sherry
1 ts Demerara sugar
1/2 ts Sesame oil
1 ts Cornflour
To make the dough, sift the flour into a bowl. Stir in the boiling water, then
the cold water together with the oil. Mix to form a dogh and knead until
smooth. Divide the mixture into 16 equal pieces and shape into circles.
For the filling, mix together the pork, bamboo shoots, soy sauce, dry
sherry , sugar and oil. Add the cornflour and stir well until thoroughly
combined. Place a little of the filling in the center of each dim sum circle.
Pinch the edges of the dough together to form little "purses". Line
a steamer with a damp tea towel. Place the dim sum in the steamer
and steam for 5-10 minutes. Serve on arranged lettuce leaves on 4
individual serving plates, top with the dim sum and serve with soy
sauce.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Hot And Sour Soup
Categories: Soups
Yield: 4 Servings
6 Dried chinese mushrooms,
- saoked in warm water
4 oz Pork or chicken
1 Packet tofu
2 oz Sliced bamboo shoots,drained
2 1/2 c Stock
1 tb Soy sauce
1 tb Dry sherry
Salt and ground white pepper
1 tb Cornflour paste
Squeeze the soaked mushrooms dry, then discard the hard stalks. Thinly
shred the mushrooms, meat, tofu and bamboo shoots. Bring the stock
to a rolling boil in a wok and add the shredded ingredients. Bring back to
the boil and simmer for about 1 minute. Add the wine or sherry, soy sauce and
vinegar and season. Bring back to the boil, then add the cornflour paste, stir
until thickened and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Szechuan Chicken
Categories: Main dish, Poultry
Yield: 4 Servings
12 oz Chicken thigh, boned,skinned
1/4 ts Salt
1/2 Egg white, lightly beaten
2 ts Cornflour paste
1 Green pepper, cored, seeded
4 tb Vegetable oil
4 Whole dried red Chillies,
- soaked in water for 10 min
1 Spring onion cut into short
- sections
Few small pieces of fresh
- root ginger, peeled
1 tb Sweet bean paste or hoi-sin
- sauce
1 ts Chili bean paste
1 tb Dry sherry
4 oz Roasted cashew nuts
Few drops sesame oil
Cut the chicken meat into small cubes, each about the size of a sugar lump.
Mix together the chicken, salt, egg white and cornflour paste in a bowl.
Cut the green pepper into cubes about the same size as the chicken.
Heat oil in a preheated wok. Stir fry the chicken cubes for about 1
minute, or until the color changes. Remove from the wok with a slotted
spoon and keep warm. Add the green pepper, Chillies, spring onion
and ginger and stir fry for about 1 minute. Then add the chicken, sweet
bean paste or hoi-sin sauce, chili bean paste and sherry. Blend well
and cook for 1 minute more. Finally add the cashew nuts and sesame
oil. Serve hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Stir-Fried Beansprouts
Categories: Vegetables
Yield: 4 Servings
3 Spring onions
8 oz Fresh beansprouts
3 tb Vegetable oil
1 ts Salt
1/2 ts Light brown sugar
Cut the spring onions into short sections abou tthe same length as
the beansprouts. Heat the oil in a wok and stir fry the beansprouts and
spring onions for about 1 minute. Add the salt and sugar and continue stirring
for 1 minute. Serve. Do not overcook or the beansprouts will go soggy.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mango And Coconut Stir-Fry
Categories: Desserts
Yield: 4 Servings
1/4 Coconut
1 lg Ripe mango
Juice of 2 limes
Rind of 2 limes, finely grated
1 tb Sunflower oil
1/2 oz Butter
2 tb Clear honey
Prepare the coconut flakes by draining the milk from the coconut
and peeling the flesh with a vegetable peeler. Peel the mango.
Cut the stone out of the middle of the fruit. Cut each half of the mango into
slices. Place the mango slices into a bowl and pour over the lime juice
and rind to marinate them. Meanwhile heat a wok, then add 2 teaspoons of
the oil. When the butter has melted, stir in the coconut flakes and stir-fry for
1-2 minutes until the coconut is golden brown. Remove and drain on kitchen
paper. Wipe out the wok. Strain the mango slices, reserving the juice.
Heat the wok and add the remaining oil. When the oil is hot, add the mango
and stir-fry for 1-2 minutes, then add the juice and allow to bubble and
reduce for 1 minute. Stir in the honey, sprinkle on the coconut flakes and
serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Son-In-Law Eggs
Categories: Appetizers
Yield: 4 Servings
3 oz Palm sugar
5 tb Fish sauce
6 tb Tamarind juice
Oil for frying
6 Shallots, finely sliced
6 Garlic cloves, finely sliced
6 Red Chillies, sliced
6 Hard-boiled eggs, shelled
Combine the palm sugar, fish sauce and tamarind juice in a small saucepan.
Bring to a boil, stirring until the sugar dissolves, then simmer for about 5
minutes. Taste and add more palm sugar, fish sauce or tamarind juice, if
necessary. It should be sweet, salty and slightly sour. Transfer the sauce
to a bowl and set aside. Heat the oil in a wok or deep-fat fryer. Meanwhile,
heat a couple of spoonfulls of the oil in a frying pan and fry the shallots,
garlic and Chillies until golden brown. Transfer the mixture to a bowl and
set aside. Deep-fry the eggs in the hot oil for 3-5 minutes until golden
brown. Remove and drain on kitchen paper. Cut the eggs into
quarters. Drizzle the sauce and scatter over the shallots. Serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Bean Curd And Cucumber Salad
Categories: Salads
Yield: 4 Servings
1 sm Cucumber
Oil for frying
1 Square fresh bean curd
4 oz Beansprouts, trimmmed and
- rinsed
Salt
1 sm Onion, grated
2 Garlic cloves, crushed
1/2 ts Chilli powder
3 tb Dark soy sauce
2 tb Rice wine vinegar
2 tb Dark brown sugar
Salt
Trim the ends from the cucumber and then cut it in neat cubes. Sprinkle with
salt and set aside, while preparing the remaining ingredients. Heat a little oil
in a pan and fry the bean curd on both sides until golden brown. Drain on
absorbent kitchen paper and cut in cubes. Prepare the dressing by
blending together the onion, garlic and Chilli powder. Stir in the soy sauce,
vinegar, sugar and salt to taste. You can do this in a screw-topped glass
jar. Just before serving, rinse the cucumber under cold running water.
Drain and dry thoroughly. Toss the cucumber, bean curd and
beansprouts together in a serving bowl and pour over the dressing.
Garnish with the celery leaves and serve the salad at once.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Stir-Fried Five-Spice Squid
Categories: Main dish, Seafood
Yield: 6 Servings
1 lb Small squid, cleaned
3 tb Oil
1 Inch fresh root ginger,
- grated
1 Garlic clove, crushed
8 Spring onions cut diagonally
- into 1 inch lengths
1 Red pepper, seeded and cut
- into strips
1 Fresh green Chilli, seeded
- and thinly sliced
6 Mushrooms, sliced
1 ts Chinese five-spice powder
2 tb Black bean sauce
2 tb Soy sauce
1 ts Sugar
1 tb Dry sherry
Rinse the squid and pull away the outer skin. Dry on kitchen paper. Slit
the squid open and score the inside into diamonds with a sharp knife. Cut
the squid into strips. Heat the oil in a preheated wok. Stir fry the squid
quickly. Remove the squid strips from the wok with a slotted spoon and set
aside. Add the ginger, garlic, spring onions, red pepper, Chilli and
mushrooms to the oil remaining in the wok and stir-fry for 2 minutes.
Return the squid to the wok and stir in the five-spice powder. Stir in the
black bean sauce, soy sauce, sugar and dry sherry. Bring to a boil and
cook, stirring, for one 1 minute, serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Bamboo Shoots And Chinese Mushrooms
Categories: Side dish, Vegetables
Yield: 4 Servings
2 oz Dried Chinese mushrooms
10 oz Can winter bamboo shoots
3 tb Vegetable oil
1 Spring onion, cut into short
- sections
2 tb Light soy sauce
1 tb Dry sherry
1/2 ts Light brown sugar
2 ts Cornflour paste
Few drops sesame oil
Soak the mushrooms in cold water for at least 3 hours. Squeeze dry and
discard any hard stalks, reserving the water. Cut the mushrooms in half
or in quarters if they are large - keep them whole if they are small. Rinse
and drain the bamboo shoots, then cut them into small wedge-shaped
pieces. Heat the oil in a preheated wok and stir-fry the mushrooms and
bamboo shoots for about 1 minute. Add the spring onions, soy sauce,
sherry and the sugar, with about 2-3 tablespoons of the reserved
mushroom soaking liquid. Bring to a boil and braise for a further 1-2 minutes.
Stir in the cornflour paste to thicken, sprinkle with the sesame oil and serve
at once.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Date And Walnut Crisps
Categories: Desserts
Yield: 15 Crisps
30 Dried dates, stoned
1/2 c Walnuts
2 tb Light brown sugar
1 pn Ground cinnamon
30 Wonton wrappers
1 Egg, beaten
Oil, for deep frying
Chop the dates and walnuts roughly. Place them in a bowl and add the sugar
and cinnamon. Mix well. Lay a wonton wrapper on a flat surface. Center a
spoonful of the filling on the wrapper, brush the edges with beaten egg and
cover with a second wrapper. Lightly press the edges together to seal. Make
more filled wontons the same way. Heat the oil to 350F degrees in a wok or
deep-fryer. Deep-fry the wontons, a few at a time, until golden. Do not crowd the
pan. Remove them with a slotted spoon and drain on kitchen paper. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Salmon And Dill Canapes
Categories: Appetizers
Yield: 24 Canapes
4 oz Piece smoked salmon, flaked
- with skin and bones removed
4 oz Cream cheese
2 tb Sliced green onion
1 tb Snipped fresh dill
1 tb Lemon juice
1 ds Pepper
24 sl Party rye bread
In a small mixing bowl combine salmon, cream, cheese, green onion, dill, lemon
juice and pepper. Cover; chill up to 24 hours. To assemble canapes, spread
1 to 2 teaspoons of the salmon spread on top of each bread slice.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Basil Tortellini Salad
Categories: Salads
Yield: 6 Servings
7 oz Pkg. frozen cheese
- tortellini
1 sm Red sweet pepper, cut into
- bite-size strips
1 c Broccoli flowerets
3/4 c Thinly sliced carrot
1/2 c Mayonnaise
2 tb Grated parmesan cheese
1 tb Snipped fresh basil
1 tb Milk
1/4 tb Pepper
1 cl Garlic, minced
1/4 c Chopped walnuts, toasted
Cook pasta according to package directions. Drain pasta. Rinse with cold
water; drain again. In a large mixing bowl combine pasta, sweet pepper,
broccoli, and carrot. For dressing, in a small bowl stir together the
mayonnaise, parmesan cheese, basil, milk, pepper, and garlic. Pour the
dressing over the pasta mixture. Toss lightly to coat. Cover and chill for 4 to
24 hours. Before serving, stir in nuts and, if necessary, more milk to moisten.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Lemon-Mustard Chicken
Categories: Poultry, Main dish
Yield: 6 Servings
2 1/2 lb Chicken pieces (breasts,
- thighs, and drumsticks)
2 tb Cooking oil
1 tb Dijon-style mustard
1 tb Lemon juice
1 1/2 ts Lemon-pepper sesoning
1 ts Dried oregano, crushed
1 ts Ground red pepper
Skin chicken. Rinse chicken; pat dry. Place chicken peices, bone side up,
on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about
20 minutes or until lightly browned. Meanwhile, for glaze, in a bowl stir
together oil, mustard, lemon juice, lemon-pepper seasoning, oregano,
and red pepper. Brush chicken with glaze. Turn chicken; brush with
remaining glaze. Broil for 5 to 15 minutes more or until chicken is
tender and no longer pink.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pennsylvania Red Cabbage
Categories: Vegetables, Side dish
Yield: 3 Servings
2 tb Brown sugar
2 tb Vinegar
2 tb Water
1 tb Cooking oil
1/4 ts Caraway seed
2 c Shredded red cabbage
3/4 c Coarsely chopped apple
In a large skillet combine the brown sugar, vinegar, water, oil, caraway
seed, 1/4 teaspoon salt, and dash pepper. Cook for 2 to 3 minutes or until
hot, stirring occasionally. Stir in the cabbage and apple. Cook, covered,
over medium-low heat about 5 minutes or until cabbage is crisp-tender,
stirring occassionally.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Banana-Chocolate Chip Bars
Categories: Cookies
Yield: 36 Bars
3/4 c Butter, softened
2/3 c Granulated sugar
2/3 c Packed brown sugar
2 ts Baking powder
1/2 ts Salt
1 Egg
1 c Mashed ripe bananas
1 ts Vanilla
2 c All-purpose flour
6 oz Pkg. semisweet chocolate
- peices
Grease a 15x10x1-inch baking pan; set aside. In a medium mixing bowl
beat the butter with an electric mixer on medium to high speed for 30
seconds. Add the granulated sugar, brown sugar, baking powder, and salt;
beat until combined. Beat in the egg, bananas, and vanilla until combined.
Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir
in chocolate peices. Spread in a prepared baking pan. Bake in a 350F
degree oven about 25 minutes or until golden. Cool on a wire rack. Cut into
bars.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fried Mozzarella
Categories: Appetizers
Yield: 2 Servings
1 3/4 c Mozzarella cheese
Oil for deep-frying
2 Eggs
Flour seasoned with salt and
- black pepper, for coating
Plain dry breadcrumbs, for
- coating
Cut the mozzarella into slices about 1/2 inch thick. Gently wipe off any
excess moisture with a paper towel. Heat the oil until a small piece of
bread sizzles as soon as it is dropped in (about 350F degrees).
While the oil is heating, beat the eggs in a shallow bowl. Spread
some flour on one plate, and some bread crumbs on another. Press
the cheese slices into the flour, coating them evenly with a thin
layer of flour. Shake off any excess. Dip them into the egg,
then into the breadcrumbs. Dip them once more into the egg and
then again into the breadcrumbs. Fry immediately in the hot oil until
golden brown. (You may have to do this in two batches but do not
let the breaded cheese wait for too long or the breadcrumb coating
will separate from the cheese while it is being fried.) Drain quickly on
paper towels, and serve hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Summer Minestrone
Categories: Soups
Yield: 4 Servings
3 tb Olive oil
1 lg Onion, finely chopped
1 tb Sun-dried tomato paste
1 lb Ripe Italian plum tomatoes,
- peeled and finely chopped
8 oz Green courgettes, trimmed
- and roughly chopped
8 oz Yellow courgettes, trimmed
- and roughly chopped
3 Waxy new potatoes, diced
2 Garlic cloves crushed
5 c Chicken stock or water
4 tb Shredded fresh basil
2/3 c Grated parmesan cheese
Salt and pepper
Heat the oil in a large saucepan, add the onion and cook gently for about
5 minutes, stirring constantly, until softened. Stir in the sun-dried
tomato paste, chopped tomatoes, courgettes, dried potatoes and garlic.
Mix well and cook for 10 minutes, uncovered, shaking the pan frequently
to stop the vegetables sticking to the base. Pour in the stock. Bring to a
boil, lower the heat, half cover the pan and simmer gently for 15 minutes or
until the vegetables are just tender. Add more stock if neccesary.
Remove the pan from heat and stir in the basil and half the cheese.
Taste for seasoning. Serve hot, sprinkled with remaining cheese.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Trout Baked In Paper
Categories: Seafood, Main dish
Yield: 4 Servings
4 md Trout, 10 oz each, gutted
5 tb Olive oil
4 Bay leaves
Salt and plack pepper
4 sl Pancetta
4 tb Chopped shallots
4 tb Chopped fresh parsely
1/2 c Dry white wine
24 Green olives, stoned
Preheat the oven to 400F degrees. Wash the trout will in cold running
water. Drain. Pat dry with paper towels. Lightly brush oil onto 4
pieces of baking parchment each large enough to enclose one fish.
Lay one fish on each piece of oiled paper. Place a bay leaf into each
cavity, and sprinkle with salt and pepper. Wrap a slice on pancetta
around each fish. Sprinkle with 1 tb each of chopped shallots and
parsley. Drizzle each fish with 1 tb of oil and 2 tb of white wine. Add 6
olives to each packet. Close the paper loosely around the fish,
rolling the edges together to seal them completely. Bake for 20-25
minutes. Place each packet on an individual plate and open at the
table.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tomatoes With Pasta Stuffing
Categories: Side dish
Yield: 4 Servings
8 lg Tomatoes, firm and ripe
4 oz Small soup pasta
8 Black olives, stoned and
- finely chopped
3 tb Finely chopped mixed fresh
- herbs
4 tb Grated parmesan cheese
4 tb Olive oil
Salt and black pepper
Wash the tomatoes. Slice off the tops, and scoop out the pulp with a small
spoon. Chop the pulp and turn the tomatoes upside down on a rack to
drain. Place the pulp in a strainer, and allow the juices to drain off.
Meanwhile, boil the pasta in a pan of boiling salted water. Drain it 2
minutes before the recommended cooking time elapses. Preheat the
oven to 375F degrees. Combine pasta with the remaining ingredients
in a bowl. Stir in the drained tomato pulp. Season with salt and pepper.
Stuff tomatoes, and replace tops. Arrange them in one layer in a well-
oiled baking dish. Bake for 15-20 minutes. Peel off skins, if desired.
Serve hot or at room temperature.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Ricotta Pudding
Categories: Desserts
Yield: 4 Servings
1 c Ricotta cheese
1/3 c Candied fruits
2 tb Sweet marsala
1 c Double cream
1/4 c Superfine sugar, plus
- extra to serve
Finely grated rind of 1
- orange
2 c Fresh raspberries
Strips of thinly pared
- orange rind, to decorate
Pess the ricotta through a sieve into a bowl. Finely chop the candied fruits
and stir into the sieved ricotta with half the Marsala. Put the cream, sugar and
orange rind in another bowl and whip until the cream is standing in soft peaks.
Fold the whipped cream into the ricotta mixture. Spoon into individual glass
serving bowls and top with the raspberries. Chill until serving time.
Sprinkle with the remaining Marsala and dust the top of each bowl liberally with
superfine sugar just before serving. Decorate with the orange rind.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chi Chi
Categories: Beverages
Yield: 2 Drinks
1 Wedge fresh pineapple
3 oz Pineapple juice
1 oz Coconut syrup
1/3 oz Fresh lemon juice
3 oz Vodka
1 c Cracked ice
Process fresh pineapple in a blender or electric drink mixer until smooth.
Add pineapple juice, coconut syrup, lemon juice, vodka, and cracked ice;
blend well. Pour into two highball glasses.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Honolulu Watercress Soup
Categories: Soups
Yield: 4 Servings
10 oz Pkg. frozen small peas
5 c Rich beef stock
1 sm Onion, coarsely chopped
1 Stalk celery, coarsely
- chopped
1/4 c Butter
2 tb Flour
1/2 c Heavy cream
2 tb Chopped mint
2 c Choppeed watercress
Salt and pepper to taste
Simmer peas and beef stock together for 5 minutes, then add onion and
celery. Simmer another 5 minutes. Cool. Process soup in a food processor
or blender until smooth. In a heavy saucepan melt buter; stir in flour and
cook until mixture is light and bubbly. Pour the smooth pea mixture into
the pan and cook until thickened. Add the heavy cream, mint and
watercress. Season with salt and pepper. Serve hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Baked Fish In Banana Leaves
Categories: Fish, Main dish
Yield: 1 Fish
1 Whole firm fleshed fresh
-fish for baking, or fresh
-salmon
Banana or ti leaves to cover
Salt and pepper to taste
1 c Coconut cream
1 c Chopped maui onions
1/2 c Chopped chinese parsley
Cucumber, thinly sliced for
-garnish
Tomato, thinly sliced for
-garnish
Clean fish and pat dry with paper towels. Measure the thickness of the
fish behind the gills and allow 10 minutes cooking time to the inch.
Place leaves on a cookie sheet, center the fish in the middle of the
leaves and salt and pepper the fish. Combine coconut cream, maui onions,
and parsley. Pour over the fish. Finish wrapping the leaves around the fish
and place in an oven preheated to 350F degrees. Baked for determined
cooking time. Remove the fish from the oven and carefully place on a
heated platter. Garnish with thin slices of cucumber and tomatoes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Kona Tomato Casserole
Categories: Side dish, Vegetables
Yield: 4 Servings
8 lg Firm ripe tomatoes
1/2 c Chopped Chinese parsley
2 tb Finely chopped garlic
Salt and freshly ground
- pepper
1/4 c Olive oil
Preheat oven to 325F degrees. Cut tomatoes in half and arrange in an
ovenproof dish. Sprinkle with Chinese parsely and garlic. Season lightly
with salt and pepper. Sprinkly olive oil over the tip and bake for 1 hour.
Tomatoes may be cooked longer if you with them to be drier. Serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pineapple Muffins
Categories: Desserts
Yield: 20 Muffins
1 1/2 c Flour
1 tb Baking powder
1/2 c Sugar
1/2 c Butter, melted
2 Eggs
1/3 c Honey
1 1/2 c Bran cereal
1 ts Salt
1 c Cream
1 c Crushed pineapple, well
- drained
Preheat oven to 375F degrees. Sift together flour, baking powder and
sugar. Cream together butter, eggs, and honey; stir in flour mixture, bran
cereal, salt, cream and crushed pineapple until just mixed. Oil muffin
pans and fill each section a little over half full. Bake for 20 to 25 minutes
or until golden brown.
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