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Text File | 1991-11-25 | 8.5 KB | 271 lines

Rec.Food.Recipes Digest #101
Mon 25 Mar 1991

S:    BBQ Sparerib Sauce (SECBU)
Oo:   Pennsylvania Dutch Pickled Eggs (Lynn Alford)
Col:  Biscuit Tortoni (Patricia Cuocco)
Ll:   Thai Iced Coffee (Jack McBryde)
SV:   Doctor FORTRAN's Hot and Spicy Garlic Sauce (Doctor FORTRAN)
SV:   Grandma's Tomato Sauce (SECBU)

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.RH REC.FOOD.RECIPES-#101 BBQ-SAUCE-3 S "18 Mar 91" 1991
.RZ "BARBECUE SPARERIB SAUCE"
.KY BARBECUE
I happened to get this barbecue sparerib sauce this morning from a friend who
just raves about it.
.IH
.IG "1 \(12 cups" "ketchup" "1/3 l"
.IG "3 Tbls" "vinegar" "50 ml"
(wine or white)
.IG "3 Tbls" "sugar"
.IG "3 Tbls" "Worcester sauce" "50 ml"
.IG "1 \(12 tsp" "salt"
to taste
.IG "\(14-\(12 tsp" "pepper"
to taste
.PH
.SK 1
Cook for approximately 5 minutes (till sugar is dissolved....)
.NX
I have never tried this recipe, if you do, let me know how it is???
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins.
.I Precision:
approximate measurements.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#101 PICKLED-EGGS Oo "19 Mar 91" 1991
.RZ "PENNSYLVANIA DUTCH PICKLED EGGS"
.KY DUTCH
Easter is fast approaching and so I thought I would share a traditional
Easter treat (at least in my family it is traditional). It will surprise any
friend, coworker or member of the family you spring it on.
.IH
.IG "4 cups" "white vinegar" "900 ml"
.IG "2 cups" "sugar" "400 g"
.IG "2 Tbls" "pickling spice"
.IG "2 tsp" "salt"
.IG "2" "bay leaves"
.IG "2 dozen" "hard-boiled eggs"
(shelled)
.IG "2 large cans" "baby beets"
(beetroot) drained
.PH
.SK 1
In medium saucepan over high heat, heat the vinegar, sugar, spice salt
and bay leaves to boiling.
.SK 2
Remove from heat; add eggs and beets.
.SK 3
When cool, place in a container and refrigerate.
.NX
The eggs will stay edible for a couple of weeks but they will start to get
rubbery. I love the sight of someone staring at their first red egg.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins. + cooling time.
.I Precision:
approximate measurements.
.WR
Lynn Alford
[e-mail]


.RH REC.FOOD.RECIPES-#101 TORTONI Col "19 Mar 91" 1991
.RZ "BISCUIT TORTONI"
I developed this Biscuit Tortoni Recipe myself. Hope you like it.
.IH "makes 10 Tortonis"
.IG "\(34 cup" "ground vanilla wafers"
.IG "\(14 cup" "shredded coconut"
.IG "\(14 cup" "ground walnuts"
.IG "1 \(12 tsp" "almond extract"
.IG "\(12 tsp" "coconut extract"
.IG "2" "egg whites"
.IG "1 cup" "heavy whipping cream" "225 ml"
.IG "\(12 cup" "confectioners sugar" "100 g"
.IG "2 Tbsp" "rum" "30 ml"
.IG "\(12 tsp" "vanilla extract"
.PH
.SK 1
The night before you make it, finely grind up vanilla wafers (to sand
consistency) until you have \(34 of a cup. Mix in shredded coconut and ground
walnuts. Toss together with 1 tsp almond extract and coconut extract. Store in
an airtight container or plastic bag.
.SK 2
Next day: put large mixing bowl, medium mixing bowl and beaters in the freezer
for at least 15 minutes. (Use electric mixer.)
.SK 3
Beat egg whites in the medium bowl till peaks are stiff. (Set aside). Beat
whipping cream in the large bowl until peaks stand up.
.SK 4
Gently fold egg whites into whipped cream. Gently fold in sugar. Gently fold
in rum, \(12 tsp almond extract and vanilla extract. Gently fold in \(12 cup
of the vanilla wafer mixture.
.SK 5
Spoon mixture into paper muffin cups. Sprinkle tops of tortonis with remaining
vanilla wafer mixture. Freeze for at least 5 hours.
.NX
(If you aren't going to use them right after they freeze, cover the tortonis
- or put them into a shoe box with a cover to protect from freezer burn.)
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins. + freezing time.
.I Precision:
measure ingredients.
.WR
Patricia Cuocco
[e-mail]


.RH REC.FOOD.RECIPES-#101 ICED-COFFEE-1 Ll "19 Mar 91" 1991
.RZ "THAI ICED COFFEE"
.KY THAI VIETNAMESE
.IH
.IG "\(14 cup" "strong French roasted coffee" "50 ml"
.IG "\(12 cup" "boiling water" "100 ml"
.IG "2 tsp" "sweetened condensed milk"
.PH
.SK 1
Mix together all the ingredients and pour over ice.
.NX
I'd probably use less water and more coffee and milk. (But then I prefer
Vietnamese coffee).
.PP
Jane Bagley-McMaster ([e-mail]) writes:
.br
The french coffee served at the Vietnamese restaurants here in Austin make it
with condensed milk, very strong coffee, and the ice. It is brought to the
table in small glasses with the condensed milk in the bottom and a small drip
coffee maker atop that. Once the coffee has completely dripped down you stir
it up and pour it in a glass of ice. The one place where I have had Thai
coffee brought to the table it was already mixed but it had the same flavor.
.SH RATING
.I Difficulty:
very easy.
.I Time:
5 mins. + cooling time.
.I Precision:
approximate measurements.
.WR
Jack McBryde
[e-mail]


.RH REC.FOOD.RECIPES-#101 GARLIC-SAUCE-1 SV "19 Mar 91" 1991
.RZ "DR. FORTRAN'S GARLIC SAUCE" "Hot and spicy"
.KY CHINESE
This is a recipe for Hunan-style Garlic Sauce adapted for home use. The key
ingredient is so-called Fire Oil, which you can often purchase in the Chinese
section at your Supermarket. There are different varieties: some are hotter
than others, some are flavored with coriander and other spices, etc. With any
of them, keep in mind that a little goes a long way! You can always add more
later if you want more fire.
.IH "for 1 serving:"
.IG "" "Meat and/or vegetables"
to stir-fry (I use shredded Char-Sui pork, water chestnuts, and sliced green
bell peppers, but use whatever you want)
.IG "\(14 tsp" "hot seasoned Fire Oil"
(try this amount to start with -- actual amount varies with your taste and
the strength of your oil)
.IG "" "Unseasoned oil"
for stir-frying
.IG "1 clove" "minced garlic"
-- jarred, pre-minced is okay, but don't use the dry stuff!
.IG "1 cup" "water or stock" "225 ml"
.IG "~2 tsp" "corn starch"
to thicken
.IG "" "Soy sauce"
.IG "" "steamed rice"
.PH
.SK 1
Heat pan or wok, add fire oil. Stir-fry meat and/or vegetables, using
additional unseasoned oil if desired.
.SK 2
Add minced garlic when the other ingredients are nearly done, then
stir-fry for a few seconds longer.
.SK 3
Mix the water (or stock) and cornstarch together, and add while stirring
wok contents vigorously. Add soy sauce, if desired. Serve over steamed
rice.
.NX
Because of the uncertain strength of the oil you use, precise measurements
cannot be given here. Also, you might decide that one clove of garlic isn't
enough -- add more if you like!
.PP
If everything works just right, you should get three distinct flavors, in
succession, when tasting this dish. First, you should taste the hot flavor of
the oil, quickly followed by the garlic flavor. Finally, you will have the
taste of the meat and/or vegetables.
.SH RATING
.I Difficulty:
easy.
.I Time:
10 mins.
.I Precision:
approximate measurements.
.WR
Doctor FORTRAN
[e-mail]


.RH REC.FOOD.RECIPES-#101 TOMATO-SAUCE-1 SV "22 Mar 91" 1991
.RZ "GRANDMA'S TOMATO SAUCE"
I cannot speak for the "Italian-ness" of this sauce, but I can tell you it's
gggoooodddd.... Can also be used for lasagna:
.IH
.IG "1 lb" "hamburger" "\(12 kg"
.IG "1 large" "white onion top"
.IG "1 clove" "garlic"
(I usually use 3-4)
.IG "1 large can" "stewed tomatoes"
.IG "1 can" "tomato sauce"
.IG "1-2 small cans" "tomato paste"
.IG "~\(14 cup" "brown sugar" "50 g"
.IG "~3 Tbls" "vinegar" "50 ml"
.IG "" "red wine"
.IG "" "oregano, salt and pepper"
(optional)
.IG "1" "bay leaf"
(optional)
.IG "" "mushrooms"
(optional)
.PH
.SK 1
Chop onion and garlic and saute with hamburger until the onion is clear.
You can add to this mixture oregano, salt, pepper and anything else you
might like.
.SK 2
Once the onions have turned clear add the cans of stewed tomatoes,
tomato sauce, and tomato paste.
.SK 3
Now for the secret ingredients: Add brown sugar and vinegar. You have
to taste when making spaghetti sauce, you'll know how much to put in.
.SK 4
You can slice up a bunch of mushrooms throw them in the sauce. Also,
1 bay leaf.
.SK 5
Bring to a boil, turn heat down and simmer for as long as you can wait.
If grease appears on the top, sprinkle on parmesan cheese to absorb and
then spoon it out.
.SK 6
Oh and you can always add some nice rich red vino.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
approximate measurements.
.WR
[e-mail]