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Rec.Food.Recipes Digest #123
Mon 13 May 1991

M:    Chicken with Garlic Sauce [Yu xiang gai] (Jodi Longobardo)
DVol: French Bread Pudding with Clear Rum Sauce (Carol Miller-Tutzauer)
DVol: Bread Pudding Souffle with Whiskey Sauce (Carol Miller-Tutzauer)
DVol: Queen Ida's Bread Pudding (Carol Miller-Tutzauer)
DVol: Lemon (or Hard) Sauce for Bread Pudding (Carol Miller-Tutzauer)
DVol: Bread Pudding with Meringue (Carol Miller-Tutzauer)
SV:   Benihana's Ginger Sauce ()
Col:  Red Velvet Pound Cake (Sharon Belville)
Aol:  Cheese Braid (Sharon Belville)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#123 CHICKEN-GARL-2 M "7 May 91" 1991
.RZ "CHICKEN GARLIC" "Chicken with garlic sauce (Yu xiang gai)"
.KY CHINESE CHICKEN
This is a recipe for chicken with garlic sauce, which is often refered to by
its Chinese name "Yu shan gai/Yu xiang gai". Here is the recipe we used at
the restaurant I worked at.
.IH
.SH "(for step 1)"
.IG "2" "boneless, skinless chicken breasts"
.IG "Tbsp" "wine"
.IG "1 tsp" "cornstarch"
.IG "1 tsp" "baking soda"
.IG "1 tsp" "vinegar"
.IG "little" "chopped fresh ginger"
.SH "(for step 2)"
.IG "\(12 cup" "veg. oil" "125 ml"
.IG "few pieces" "chopped scallions"
.SH "(for step 3)"
.IG "3" "cloves of garlic,"
minced
.IG "1 tsp" "fresh minced ginger"
.IG "1 can" "sliced water chestnuts"
.IG "\(12 cup" "mu er (black fungus/chinese black mushroom/wood ears)"
.IG "1" "large red pepper,"
diced
.IG "1 cup" "broccoli florets"
(optional)
.IG "\(12 cup" "sherry or light cooking wine" "125 ml"
(unsalted pref.)
.SH "(for step 4)"
.IG "\(14 cup" "soy sauce" "50 ml"
.IG "1/8 cup" "sugar" "25 g"
.IG "\(14 cup" "sherry" "50 ml"
.IG "2 tsp" "vinegar"
.IG "few drops" "hot oil"
.IG "" "cornstarch paste"
.IG "few drops" "sesame oil"
.IG "handful" "chopped scallions"
.PH
.SK 1
Cut chicken breast into medalions about
.AB "1.5 inch" "3-4 cm"
"square" and fairly
thin. Place in a bowl and add remaining ingredients. Stir, cover, and
marinate for an hour or so minimum.
.SK 2
Heat oil in wok until a drop of water sizzles. Add chicken down sides
of pan and cook until it loses its pinkness. Remove, drain, reserve.
remove all oil except 2 teaspoons.
.SK 3
Add garlic and ginger to oil in wok and heat. When drop of water
sizzles, add broccoli, water chestnuts, mu er, and red pepper. Stir to
coat with oil and add sherry. Cover and let steam 2-3 minutes or until
vegetables are at the peak color. Return chicken to wok and stir.
.SK 4
Make a well in food, add first four ingredients. Let heat, then add
hot oil, and slowly the cornstarch paste. Stir food to coat, cook
until sauce has thickened. Finish with sesame oil and scallions.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 \(12 hours.
.I Precision:
measure the ingredients.
.WR
Jodi Longobardo
<[e-mail]>


.RH REC.FOOD.RECIPES-#123 BREAD-PUDDING1 DVol "7 May 91" 1991
.RZ "BREAD PUDDING" "French Bread Pudding with Clear Rum Sauce"
From The Commander's Palace New Orleans Cookbook by Ella & Dick Brennan,
NY: Clarkson N. Potter, Inc., Publishers, 1984, ISBN# 0-517-55049-0
.IH
.SH "Bread Pudding"
.IG "1 cup" "sugar" "200 g"
.IG "\(12 cup" "butter," "100 g"
softened
.IG "5" "eggs, beaten"
.IG "1 pint" "heavy cream" "\(12 l"
.IG "" "Dash of cinnamon"
.IG "1 Tbls" "vanilla extract"
.IG "\(14 cup" "raisins"
.IG "12 slices" "fresh or stale French bread"
(each 1 inch thick)
.SH "Clear Rum Sauce"
.IG "1 cup" "sugar" "200 g"
.IG "2 \(14 cups" "water" "550 ml"
.IG "1" "cinnamon stick"
or
.IG "1 tsp" "ground cinnamon"
.IG "1 Tbls" "unsalted butter"
.IG "\(12 tsp" "cornstarch"
.IG "1 Tbls" "light or dark rum"
.PH
.SK 1
Preheat oven to
.TE 350 175
.SK 2
In a large bowl cream together the sugar and butter. Add eggs,
cream, cinnamon, vanilla, and raisins, mixing well. Pour into a
9-inch-square pan 1 \(34 inches deep.
.SK 3
Arrange bread slices flat in the egg mixture and let stand for 5
minutes to soak up some of the liquid. Turn bread over and let stand
for 10 minutes longer. Then push bread down so that most of it is
covered by the egg mixture. Do not break the bread.
.SK 4
Set pan in a larger pan filled with water to \(12 inch from top.
Cover with aluminum foil. Bake for 45 to 50 minutes, uncovering
pudding for the last 10 minutes to brown the top. When done, the
custard should still be soft, not firm.
.SH "To make the sauce:"
.SK 5
In a medium-size saucepan combine sugar,
.AB "2 cups" "\(12 l"
water, cinnamon,
and butter and bring to a boil. Stir in cornstarch blended with
remaining
.AB "\(14 cup" "50 ml"
water and simmer, stirring, until the sauce is
clear. Remove from heat and add rum. Sauce will be thin.
.SH "To serve:"
.SK 6
Spoon the pudding onto dessert plates and pass the sauce separately.
.NX
The rum sauce is also good with fresh pineapple. Heat pineapple "wheels"
in it (do not cook, however), then serve on a plate lightly covered with
the sauce.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(12 hours.
.I Precision:
measure the ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#123 BREAD-PUDDING2 DVol "7 May 91" 1991
.RZ "BREAD PUDDING" "Bread Pudding Souffle with Whiskey Sauce"
.IH
.SH "Bread Pudding Souffle"
.IG "2 \(12 cups" "French Bread Pudding"
(REC.FOOD.RECIPES-#123)
.IG "6" "egg yolks"
.IG "6" "egg whites"
.IG "\(12 cup" "granulated sugar" "100g"
.IG "\(12 cup" "confectioners' sugar" "100g"
.IG "" "Unsalted butter"
.IG "" "Granulated sugar"
.SH "Whiskey Sauce"
.IG "1 cup" "sugar" "200 g"
.IG "1 cup" "heavy cream"
.IG "1" "cinnamon stick"
or
.IG "1 tsp" "ground cinnamon"
.IG "1 Tbls" "unsalted butter"
.IG "\(12 tsp" "cornstarch"
.IG "1 Tbls" "bourbon whiskey"
.IG "\(14 cup" "additional water" "50 ml"
.PH
.SK 1
Make bread pudding and set aside 2 \(12 cups.
.SH "To make the souffle:"
.SK 2
Preheat oven to
.TE 375 190 .
.SK 3
Put egg yolks and sugar in top of a double boiler. Whip over
simmering water with a whisk until frothy and shiny. Mix yolk
mixture with reserved bread pudding until smooth.
.SK 4
Beat egg whites until frothy. Gradually add confectioners' sugar,
beating constantly until the resulting meringue stands in stiff
peaks. Gently fold egg whites into bread pudding mixture.
.SK 5
Butter and lighly sugar a 1 \(12 quart souffle dish. Turn souffle
mixture into the dish, filling it three quarters full. Wipe lip of
the souffle dish clean and bake for 35 to 40 minutes.
.SH "To make the sauce:"
.SK 6
While souffle is baking, in a saucepan combine sugar,
.AB "1 cup" "250 ml"
cream,
cinnamon, and butter. Bring to a boil. Add in the cornstarch mixed
with the
.AB "\(14 cup" "50 ml"
water and cook, stirring, until sauce is clear.
Remove from heat and stir in whiskey.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 hour.
.I Precision:
measure the ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#123 BREAD-PUDDING3 DVol "7 May 91" 1991
.RZ "BREAD PUDDING" "Queen Ida's Bread Pudding"
From Cooking with Queen Ida: "Bon Temps" Creole Recipes (and Stories) from
the Queen of Zydeco Music by Queen Ida Guillory with Naomi Wise, Rocklin, CA:
Prima Publishing (dist. by St. Martins Press), 1990, ISBN# 1-55958-050-X.
[To order, call [phone]]
.IH "Serves 8-12"
.IG "12 slices" "day-old bread, or bread ends"
(white, wheat, or egg bread)
.IG "4" "eggs,"
lightly beaten
.IG "1 \(12 cups" "whole milk" "375 ml"
.IG "1 cup" "evaporated milk" "250 ml"
(or heavy cream, or half-and-half)
.IG "\(12 cup" "sugar" "100 g"
.IG "1 tsp" "baking powder"
.IG "1 tsp" "vanilla"
.IG "\(12 tsp" "cinnamon"
.IG "\(12 tsp" "nutmeg"
.IG "1/8 tsp" "ground cloves"
.IG "3 Tbls" "raisins"
.PH
.SK 1
Soak raisins in warm water for 5 mins and drain (or soak in
.AB "\(14 cup" "60 ml"
rum).
.SK 2
Preheat oven to
.TE 350 175 .
.SK 3
Place bread on a cookie sheet and toast lightly, about 4 minutes a
side, so it won't be too soggy. Break bread into small pieces and
place in a bowl.
.SK 4
Add eggs, whole milk, evaporated milk, sugar, baking powder, vanilla,
cinnamon, nutmeg, and cloves.
.SK 5
Drain the raisins; reserve the rum, if using, for the sauce. Stir in
raisins and butter.
.SK 6
Pour mixture into a well-greased baking dish about 11" x 14" x 2"
(such as a lasagna pan) and bake 20 minutes.
.SK 7
Using a fork, test a little pudding from the center to see whether it's
cooked. The custard should be very slightly browned but not dry. Let
cool and slice. Serve with lemon sauce or hard sauce.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure the ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#123 BREAD-PUDD-SAU DVol "7 May 91" 1991
.RZ "BREAD PUDDING SAUCE" "Lemon (or Hard) Sauce for Bread Pudding"
.IH
.IG "\(12 cup" "sugar" "100g"
.IG "1" "egg yolk"
(white spot removed)
.IG "1 \(12 tsp" "cornstarch"
.IG "" "Pinch of salt"
.IG "4 Tbls" "butter,"
cut into pieces
.IG "1 \(12 tsp" "fresh lemon juice"
.PH
.SK 1
Half-fill the lower half of a double boiler with water and bring to
a boil. Meanwhile, cream together sugar and egg yolk (in a food
processor, or beating in a bowl with a wooden spoon). Add cornstarch
and salt and blend well. Add
.AB "1 \(14 cup" "300 ml"
water a little at a time,
blending after each addition, until all water is absorbed.
.SK 2
Pour mixture into the upper half of the double boiler and stir
constantly and strongly over low to medium heat, scraping the bottom
of the pot, until mixture begins to thicken. (If egg starts to
scramble, remove the top half of the double boiler for a moment and
stir fiercely to cool the mixture, then return it to reduced heat).
.SK 3
Add the butter and lemon juice and continue stirring until butter
melts and mixture is creamy (about 10 minutes more). If there are
any lumps, force sauce through a strainer. Serve hot or warm.
.SH "Hard Sauce"
Substitute
.AB "\(14 cup" "50 ml"
brandy, whiskey, or rum for the lemon juice.
.SH RATING
.I Difficulty:
easy.
.I Time:
20 mins.
.I Precision:
measure the ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#123 BREAD-PUDDING4 DVol "7 May 91" 1991
.RZ "BREAD PUDDING" "Bread Pudding with Meringue"
From Enola Prudhomme's Low-Calorie Cajun Cooking, NY: Hearst Books, 1991,
ISBN# 0-688-09255-1
.IH "4 servings"
.IG "1 \(12 cup" "evaporated skim milk" "375 ml"
.IG "1" "egg"
(or use egg substitute)
.IG "4 slices" "stale bread"
cut into
.AB "\(12-inch" "1 cm"
cubes
.IG "5 Tbls" "sugar" "50 g"
.IG "2 Tbls" "raisins"
.IG "\(14 tsp" "ground nutmeg"
.IG "\(14 tsp" "vanilla extract"
.IG "1/8 tsp" ground cinnamon"
.IG "1 Tbls" "reduced-calorie margarine"
.IG "2" "egg whites,"
at room temperature
.PH
.SK 1
Preheat the oven to
.TE 375 190
.SK 2
In a medium bowl, beat together the milk and egg. Add the bread cubes
and let soak for 30 minutes.
.SK 3
Stir in 3 Tbls of the sugar, the raisins, nutmeg, vanilla and cinnamon;
stirring well. Spoon the mixture into an 8-inch-square baking dish that
has been sprayed with nonstick vegetable cooking spray. Dot with the
margarine and bake for 30 minutes, or until firm.
.SK 4
In the small bowl of an electric mixer, beat the egg whites at medium
speed until foamy. Gradually add the remaining 2 Tbls sugar and beat
for 1 \(12 minutes, or until stiff peaks form. Spread the meringue over
the pudding, sealing the edges. Return to the oven and bake for 2
minutes longer, or until lightly browned.
.NX
Per serving: 225 KCAL, 3 g FAT, 74 mg CHOL (less if egg substitute used),
268 mg SODIUM.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(14 hours.
.I Precision:
measure the ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#123 GINGER-SAUCE-1 SV "8 May 91" 1991
.RZ "GINGER SAUCE" "Benihana's Ginger Sauce"
I recently went to Benihanas for dinner and managed to get the recipe for
their ginger sauce.
.IH "6 servings"
.IG "\(14 cup" "chopped onion"
.IG "small piece" "ginger root"
or
.IG "1/8 tsp" "ground ginger"
.IG "\(12 cup" "soy sauce" "125 ml"
.IG "\(14 cup" "rice wine vinegar" "60 ml"
.PH
.SK 1
Combine all ingredients in blender and process until smooth.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins.
.I Precision:
no need to measure.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#123 POUND-CAKE-3 Col "8 May 91" 1991
.RZ "POUND CAKE" "Red Velvet Pound Cake"
.IH
.IG "3 cups" "sugar" "600 g"
.IG "1 \(12 cups" "crisco"
.IG "7" "eggs"
.IG "3 cups" "plain flour" "300 g"
.IG "1 oz" "red food coloring"
.IG "2 tsp" "vanilla"
.IG "1 cup" "milk" "250 ml"
.IG "\(14 tsp" "salt"
.SH Frosting:
.IG "\(12 cup" "butter" "100 g"
.IG "3 oz" "cream cheese"
(softened)
.IG "1 box" "powdered sugar"
.IG "3 Tbls" "milk" "50 ml"
.IG "1 tsp" "vanilla"
.IG "" "dash salt"
.PH
.SK 1
Bake in tube pan at
.TE 325 165
for 1 \(12 hours.
.SH RATING
.I Difficulty:
very easy.
.I Time:
2 hours.
.I Precision:
measure the ingredients.
.WR
Sharon Belville
[e-mail]


.RH REC.FOOD.RECIPES-#123 CHEESE-BRAID Aol "8 May 91" 1991
.RZ "CHEESE BRAID"
.KY PARTY
.IH
.SH Dough
.IG "1 cup" "sour cream" "250 ml"
.IG "\(12 cup" "sugar" "100 g"
.IG "1 tsp" "salt"
.IG "\(12 cup" "melted butter"
.IG "2 pkg" "yeast"
.IG "\(12 cup" "lukewarm water" "125 ml"
.IG "2" "eggs, beaten"
.IG "4 cups" "sifted all-purpose flour" "400 g"
.SH "Cream Cheese Filling"
.IG "2 8oz pkgs" "softened cream cheese"
.IG "\(14 cup" "sugar" "50 g"
.IG "1" "egg"
.IG "\(12 tsp" "salt"
.IG "2 tsp" "vanilla"
.SH Topping
.IG "2 cups" "powdered sugar"
.IG "4 Tbsp" "milk"
.IG "2 tsp" "vanilla"
.PH
.SK 1
Scald sour cream.
.SK 2
Add sugar, salt and melted butter.
.SK 3
Cool to lukewarm.
.SK 4
Dissolve yeast in lukewarm water and add to above lukewarm mixture.
.SK 5
Add the beaten eggs and flour.
.SK 6
Cover and chill 24 hours.
.SK 7
Remove from fridge and divide into 4 equal parts. Roll into thin
rectangles. Spread each portion w/ \(14 cream cheese mixture (below).
Roll like a jelly roll. Cut 3 or 4 slashes in tops. (Mom always made
3 braids - couldn't figure out how to stretch it to 4.)
.SH "Cream Cheese Filling"
.SK 8
Mix ingredients util smooth and fill the rectangle rolls above....
.SK 9
Place on lightly greased cookie sheets. Let rise util double in size
(about 1 hour).
.SK 10
Bake at
.TE 375 190
for 15-18 minutes or until lightly browned.
.SK 11
Place topping on each.
.SH RATING
.I Difficulty:
moderate.
.I Time:
20 mins. on 1st. day. 1 \(34 hours on second.
.I Precision:
measure the ingredients.
.WR
Sharon Belville
[e-mail]