Colossal Cookbook/ColossalCookbook.cdr/sw/chef/recipes.13

Text File | 1984-01-02 | 17.8 KB | 649 lines

?Que pasa?

        Tostadas de Pollo y Frijoles

2 tortillas
2 c cooked, mashed black beans (or refried beans)
2 c chicken, shredded
1 tomato, wedged
1 c string beans, cooked & cooled
1 head lettuce, shredded
1 green bell pepper, sliced
2 green onions, diced
1 can plain green olives, chopped
1 c natural cheddar cheese, grated
2 T hot sauce

Lay a tortilla on each plate; spread with a layer of beans.  Lay chicken on
beans.  Toss together vegetables and cheese; and mound on top of chicken.
Sprinkle hot sauce on top.

Serves 2

KEY WORDS:  entertain, spicy, ethnic, leftovers, main dish, salad
----
Red sky at night, fisherman's delight.

        Salmon for Super

6 salmon steaks, 8-10 oz. each
1/2 c butter
1/4 c vermouth
2 T orange peel
1 T lemon juice
1 tsp mixed vegetable seasoning
1 large russet potato, sliced paper thin
2 cloves garlic, diced
1/2 c green onion, sliced
1/4 c parsley, diced

Wash salmon and pat dry.  In a sauce pan, melt butter in vermouth; stir in
orange peel, lemon juice, and vegetable seasoning.  Place salmon in baking
dish.  Brush each side of fish with butter mixture.  Lay potato slices on
top of fish.  Sprinkle on garlic, onion and parsley.  Wrap baking dish in
foil, sealing tightly.  Place sealed dish over barbecue coals, and grill 10-
15 minutes or until fish flakes easily.  Or, in the oven, bake covered at
325 degrees until fish flakes easily.

Serves 6

KEY WORDS:  entertain, outdoor, easy, main dish
----
An eye-pleasing dish that's sure to please your guests.

        Chicken in Lemon-Plum Sauce

2 c peanut oil
6 oz rice noodles
2 lb chicken breasts, boned & cut into chunks
2 lemons, thinly sliced
  MARINADE:
2 T sherry
2 T soy sauce
1/4 tsp mixed vegetable seasoning
2 tsp fresh ginger, grated
1 tsp honey
  BATTER:
1 c whole wheat or rice flour
1/2 c arrowroot
1/2 tsp soy sauce
1 tsp baking powder
2 c ice water
1 T oil
  LEMON PLUM SAUCE:
1 T oil
1/4 inch ginger root, mashed
1 clove garlic, crushed
2 T honey
2 c chicken broth
1/2 c lemon juice
3/4 c bottled plum sauce
1 pinch salt
2 T sherry
1 grated lemon peel
2 1/2 T arrowroot

Combine ingredients for marinade, and marinate chicken for at least 1/2
hour.  Mix together ingredients for batter; set aside.  In sauce pan,
combine ingredients for plum sauce and heat over medium heat, stirring
occasionally; set aside, but keep warm.  Heat peanut oil in wok or fry pan
until very hot, about 400 degrees; deep fry noodles until puffed, about 1/2
minute; drain; set aside.  Drain chicken and dip in batter.  Deep fry
chicken in 350 degree oil for 5 minutes or until golden brown.  Place
noodles on a plate.  Arrange lemon slices around on noodles.  Put chicken in
center.  Pour hot plum sauce over chicken.  Serve.

Serves 6

KEY WORDS:  entertain, main dish
----
Oriental flavors to savor.

        Chicken Chop Suey

1 lb uncooked chicken breast, cut in 1" cubes
1 T oil
3 cubes vegetable bouillon
1/2 c unsweetened pineapple juice
2 T soy sauce
1/2 tsp ginger
1/2 tsp horseradish
1/2 c sliced celery
1 green pepper, sliced
1/2 c sliced mushrooms
1 tomato, diced
1/4 c sliced green onions
1 1/2 c fresh Chinese pea pods
1 can (4 oz) water chestnuts
3 c fresh bean sprouts

Pan fry chicken in oil.  Remove from heat and set aside.  In another pan,
crush bouillon cubes and dissolve in pineapple juice.  Add soy sauce,
ginger, horseradish, celery and green pepper; heat through.  Combine chicken
with tomato, green onions, pea pods and water chestnuts; stir-fry about 2
minutes.  Pour over fresh bean sprouts, top with pineapple sauce; serve
immediately.

Serves 4

KEY WORDS:  ethnic, main dish, spicy
----
You will have to plan days in advance if you use wild snails; canned ones
cut the preparation time to hours.

        Escargots on Mushroom Caps

18 snails
1 bay leaf
1 c white wine
2 T chopped onion
4 cloves garlic, crushed
1 dash allspice
1 tsp soy sauce
1/4 tsp vegetable seasoning
1/2 c butter
3 T finely chopped parsley
2 T minced green onions
1/4 tsp nutmeg
18 mushroom caps

Capture 18 snails.  Place them in a ventilated box with corn meal.  With a
sprayer bottle, spray the corn meal.  Keep them in this environment at least
72 hours.  Remove the snails and wash them in cold water.  Drop them into
boiling water with bay leaf and let simmer 15 minutes.  Drain in colander
and pick meat out of shell.  Remove the fall or the tail end where the snail
is attached to the shell.  Wash snails in cold running water.  Set aside.
If you prefer, use canned snails, and rinse in cold water.

In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and
vegetable seasoning.  Add snails and cook over low heat 10 minutes.  Remove
and drain snails, reserving liquid.  To this liquid add butter, parsley and
green onions.  Heat through; add nutmeg.  Place mushroom caps in baking
dish, top each with a snail, and pour liquid over all; bake at 450 degrees
for 7 minutes.  Serve immediately with sliced french bread.

Serves 6

KEY WORDS:  entertain, ethnic, appetizer
----

        South of the Border Stew

1/4 c butter
2 lb boneless round steak, cubed
5 medium zucchini, sliced thin
3 c corn
1 can (4 oz) green chilies, chopped
2 cloves garlic, minced
1 tsp salt
1/4 tsp oregano
1/4 tsp cumin
1 c cheddar cheese, shredded
1/4 c chopped cilantro

In a large skillet, melt butter.  Brown meat, a few pieces at a time.
Remove from skillet as they brown.  Saute zucchini in skillet 7-10 minutes.
Return meat and add corn, chilies, garlic, salt, oregano and cumin.  Simmer,
stirring occassionally, about 12-15 minutes or until meat is tender.  Stir
in cheese until melted.  Garnish with chopped cilantro and serve.

Serves 6

KEY WORDS:  easy, ethnic, potluck, quick, main dish
----
The Dutch Indonesian way of preparing beef brisket; make it a day ahead.

        Indonesian Brisket of Beef

3 lb beef brisket
3 cloves of garlic, diced
1/2 lb bacon
3 onions, sliced
4 c cooked pinto beans
1 c ketchup
3 carrots, sliced
2 hot peppers, diced
3 tomatoes, cubed
2 c celery, sliced
2 c corn
1 tsp vegetable seasoning

Boil brisket for 3 hours.  After 2 1/2 hours, combine garlic, bacon, onions,
and beans; bake at 350 degrees for 1/2 hour.  Add boiled brisket to baking
ingredients; also add rest of ingredients; continue baking at 350 degrees
for another 1/2 hour.  Remove from oven; allow to cool; refrigerate.  Serve
the next day with rice.

Serves 6

KEY WORDS:  entertain, spicy, ethnic, make ahead, main dish
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It looks more expensive than it is.

        Simply Sumptuous Shrimp

1/4 c butter
1 large green pepper, seeded & chopped
1 onion, chopped
1 clove garlic, minced
1 can (28 oz) stewed tomatoes
1 pt clam juice
1 c dry white wine
1/2 c water
1 c brown rice
1 lb cooked medium shrimp
1 can (6 1/2 oz) minced clams, drained
1 c feta (or mozzarella) cheese, crumbled

In large skillet, melt butter.  Add green pepper, onion and garlic; saute
about 5 minutes.  Add tomatoes, clam juice, wine, water and rice.  Boil at
medium heat 25-30 minutes until rice is cooked.  Add shrimp and clams.
Reduce heat to simmer for 3 minutes.  Sprinkle cheese on top and serve.

Serves 4

KEY WORDS:  entertain, easy, main dish
----
Barbecue preparation takes only a little time and the results are worth it.

        Salmon Steaks

4 salmon steaks
1/4 c oil
2 T lemon juice
2 T soy sauce
1/2 T ginger

Combine all ingredients and pour over steaks.  Marinate 30 minutes; turn
steaks; marinate another 30 minutes.  Barbecue 10 minutes; turn steaks and
brush with marinade; cook another 10 minutes.

Serves 4

KEY WORDS: easy, outdoor, kids, entertain, main dish
----
A nice change from your standard chicken recipe.

        Peachy Chicken

3 lb chicken, cut up
1 c whole wheat flour
1 c white wine
1/2 c butter
1/2 c water
8 c sliced peaches
1 c chopped walnuts

Roll chicken in flour; place in baking dish.  Melt together wine, butter,
and water; pour over chicken.  Bake at 350 degrees for 30 minutes.  Add
peaches and walnuts.  Bake another 1/2 hour to finish.

Serves 6

KEY WORDS: easy, entertain, main dish
----
A vegetarian favorite

        Wok Vegetables

4 T oil
4 cloves garlic
1/2 c cashews for garnish
  GROUP 1:
1/2 c turnips
1 c asparagus
1/4 c carrots
1 c broccoli
1 c potatoes
  GROUP 2:
1 c onion
1/2 c cauliflower
1 c celery
1 c string beans
1 1/2 c snow peas
  GROUP 3:
1 1/2 c sprouts
1 c lettuce
1/2 c spinach
1 c tomatoes
1 c mushrooms
1 1/2 c water chestnuts

Choose at least 2 vegetables from each group; dice them.  Heat oil in wok or
large skillet; add garlic.  Add Group 1 vegetables to hot oil; stir-fry 7
minutes.  Add choices from Group 2; stir-fry 5 minutes.  Add choices from
Group 3; stir-fry 5 minutes.  Serve over hot rice.  Garnish with cashews.

Serves 4

KEY WORDS:  vegetarian, easy, main dish
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All-in-one-pan dinner that makes clean-up easy.

        Spicy Rice and Vegetables

1 c green chilies, diced
1 c green bell pepper, diced
1 c celery, diced
1 c onion, diced
4 T butter
1 T honey
1 1/2 c brown rice
3 c water
1 apple, chopped
1/2 c almonds, chopped

Saute vegetables in butter and honey.  Add rice and continue to saute until
onions are clear. Add water, and boil 5 minutes.  Turn heat to low; let rice
absorb water, about 35 minutes.  In last 5 minutes of cooking, add apple and
almonds.

Serves 4

KEY WORDS:  spicy, easy, vegetarian, main dish
----
A family favorite.

        Stuffed Potatoes

4 baked potatoes
3 T butter
1/2 bunch scallions, diced
2 c cashews
2 tomatoes, diced
1 green bell pepper, diced
2 garlic cloves, diced
2 c natural cheddar cheese, diced

Bake potatoes at 350 degrees for about 1 hour, until soft when pierced with
fork.  Cut each lengthwise; scoop out centers.  Place potato centers in fry
pan with butter, scallions, cashews, tomato, bell pepper, and garlic.  Saute
10 minutes.  Restuff potato skins with saute mixture.  Sprinkle on cheese,
serve immediately.

Serves 4

KEY WORDS:  vegetarian, easy, kids
----

        Mideastern Chicken

1/2 c oil
2 lemons, juiced
2 T garlic powder
1/4 tsp saffron
2 1/2 lb chicken, cut-up
1/4 tsp nutmeg
1 can (7 oz) green olives
4 c white wine
1 onion, diced

Use blender to combine oil, lemon juice, garlic and saffron.  Rub this
mixture on chicken pieces.  Place remaining ingredients in pan with chicken.
Simmer covered 20-30 minutes.  Serve with LEMON RICE.

Serves 4

KEY WORDS: ethnic, entertain, quick, easy, main dish
----

        Crab with Snow Peas

2 T vegetable oil
1 lb fresh crab meat, diced
2 cloves garlic, crushed
1/2 lb fresh snow peas
1 can (8 oz) water chestnuts (OR
1 c jicama, cut in 1/2" cubes)
1/4 c white wine
1 T soy sauce
1 T arrowroot
1/4 c water
4 c rice, freshly cooked

Heat oil.  Add crab and simmer, stirring, 2 minutes.  Add garlic, snow peas
and water chestnuts; simmer 5 minutes.  Stir together wine, soy sauce,
arrowroot and water until arrowroot is dissolved.  Pour into cooking crab
mixture and simmer another 2 minutes.  Serve immediately over hot rice.

Serves 4

KEY WORDS:  entertain, easy, main dish, quick
----
We use turkey sausages in this winning skillet dinner.

        Sausage Skillet

4 red potatoes, cut in 1/2" cubes
4 Italian-style sausages, cut into 1/4" slices
1 onion, diced
1 bell pepper, cut into lengths
1 red pepper, cut into lengths

In sauce pan, cover potatoes and sausage with water; simmer, covered, until
sausage is fully cooked, about 20 minutes.  Drain off water; add vegetables
to potatoes and sausage in fry pan.  Simmer 10 minutes, stirring
occasionally.  Serve immediately.

Serves 4

KEY WORDS: quick, easy, spicy, main dish
----
A delicious change from potatoes.

        Lemon Rice

6 c brown rice, freshly cooked
1 lemon rind, grated
1 lemon, juiced
6 T butter
1 c celery (opt)
1 tsp rosemary (opt)

Combine rice with all ingredients and toss together.  Serve immediately.

Serves 4

KEY WORDS:  entertain, kids, easy, vegetarian
----
Very gourmet, very simple to prepare.

        Baked Cornish Hens

4 cornish hens
1/2 c butter
2 T lemon juice
1 tsp rosemary
2 cloves garlic, pressed

Rub hens with butter.  Combine other ingredients and use to baste hens.
Bake at 350 degrees for 1 hour, basting with lemon mixture every 10 minutes.
If serving with rice, spoon remaining lemon mixture over rice.

Serves 4

KEY WORDS:  entertain, easy, kids, main dish
----
Turkey with a delicious broccoli cheese sauce.

        Turkey Divan

4 T butter
2 T flour
1 c cream
2 c diced turkey
4 spears broccoli, sliced lengthwise
1/2 tsp mixed vegetable seasoning
1/2 c Parmesan cheese, grated

In a sauce pan, melt butter and gradually stir in flour to make a smooth
paste.  Slowly add cream and whisk until smooth.  Place turkey in baking
dish, alternating with layers of broccoli spears.  Pour sauce over all and
sprinkle on vegetable seasoning.  Top with Parmesan cheese.  Bake at 350
degrees for 20-30 minutes; cheese will be bubbling and slightly browned.

Serves 2

KEY WORDS:  entertain, easy, leftovers, main dish
----
Poached eggs a la Mexico.

        Huevos

2 onions, chopped
2 cloves garlic, diced
1/3 c olive oil
2 tomatoes, chopped
2 1/2 tsp chili
6 eggs
1/2 c natural cheddar cheese, grated
2 tortillas

In fry pan, combine onions, garlic and oil.  Heat gently for 5 minutes.  Add
tomatoes and chili.  Meanwhile, in separate pan, poach eggs.  Heat tortillas
by steaming them.  Place tortillas on individual plates and top with poached
eggs.  Pour sauce over the top and sprinkle with cheddar cheese.

Serves 2

KEY WORDS:  spicy, ethnic, easy, brunch, breakfast
----
Gorgeous yellow surprise.

        Tamale Casserole

3/4 c yellow cornmeal
1 1/2 c milk or water
1 egg
1 lb meat (chopped ham, chicken, ground beef)
2 T oil
1 onion
3 tomatoes, diced
1/2 tsp oregano
1 can (7 1/2 oz) green olives, sliced
1 c cottage cheese (opt)

Mix cornmeal, milk and egg in large bowl; set aside.  In skillet, brown meat
in oil with onion, tomato and oregano.  Pour off fat and add olives and
cottage cheese; simmer 5 minutes.  Stir into cornmeal mix; turn into
casserole dish; bake at 350 degrees, 1 hour.

Serves 4

KEY WORDS:  easy, leftovers, casserole, main dish
----

        Wild Rice

1/2 c celery
1/2 c onion
1/2 c parsley, grated
1/2 c butter
1 box (10 oz) tofu
2 c water
1/2 c wild rice
1/2 c short grain brown rice
3 T lemon juice
1/2 tsp rosemary

In skillet, stir-fry celery, onion, and parsley in butter for 10 minutes.
Blend tofu and water together; add to skillet; also add wild rice, brown
rice, lemon juice and rosemary; bring to a boil.  Reduce heat to low and let
rice absorb moisture, about 30-40 minutes.  Serve.

Serves 2

KEY WORDS:  vegetarian, easy, entertain,
----

        Pork Chops Vermont

1 c catsup
1 c maple syrup
2/3 c white wine
1/4 c water
1 bouillon cube
1 bay leaf
2 cloves garlic, minced
1/4 tsp ground ginger
3/4 tsp thyme
1 1/2 tsp basil
1/2 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
4 pork chops, 1 1/2" thick

In sauce pan, combine all ingredients except pork chops.  Bring to a boil,
then reduce heat and simmer uncovered for 30 minutes; stir occasionally.
Meanwhile, bake chops 30 minutes at 375 degrees; pour sauce over chops.
Bake 15-20 minutes more, spooning sauce over chops every 5 minutes.

Serves 4

KEY WORDS:  kids, easy, entertain, main dish
----
From the far north.

        Canadian Souffles

1 T butter
3 T Parmesan cheese, grated
6 eggs, separated
8 oz cream cheese (at room temperature)
1 c grated cheddar cheese
1/2 c sour cream
3 T chopped pimento
1 T chopped chives
3/4 tsp dry mustard
3/4 lb Canadian bacon, cut in bite-sized pieces

Butter bottom and sides of individual souffle dishes and sprinkle with
Parmesan cheese.  Beat egg yolks until thick and lemon colored, about 5
minutes.  Beat in cream cheese, cheddar cheese, sour cream, pimento, chives
and mustard.  Using clean, dry beaters, beat egg whites until stiff.
Gently, fold into yolk mixture; fold in Canadian bacon.  Turn souffle into
souffle dishes.  Bake at 350 degrees 25-30 minutes.  Souffle is done when a
knife inserted in center comes out clean.

Serves 6

KEY WORDS:  entertain, breakfast, brunch, main dish
----
Something a little different for turkey.

        Turkey Empenadas

1 c cooked turkey, cubed
1 1/3 c cheddar cheese, coarsely grated
1 can (4 oz) green chilies, drained
1 c flour whole wheat
1/4 c corn meal
1/2 tsp salt
1/3 c butter
1/4 c water, cold
1 T milk
4 tsp corn meal for topping

Mix together turkey, cheese and chilies; set aside.  In a different bowl,
mix together flour, cornmeal and salt.  Cut in butter until particles are
the size of small peas (a pastry blender makes this an easy job).  Sprinkle
with water and mix with pastry blender or fork until pastry can be formed
into a ball.  Add a little more water if necessary.

Divide dough into balls, one ball for each two servings; divide turkey
mixture into same number as dough.

Turn one dough ball onto floured board and roll into an 11" square.  Place
on oiled cookie sheet.  Spoon one part of turkey mixture over 1/2 of pastry,
coming to 1 1/2" of the edge.  Fold other half of pastry over it, and crimp
edges to seal them.  Repeat this procedure with each ball of dough.

Brush turnovers with milk.  Sprinkle remaining corn meal on top.  Bake at
400 degrees for 25 minutes or until golden brown.  Allow to cool slightly;
slice into wedges to serve.

Serves 4

KEY WORDS:  kids, entertain, main dish, leftovers
----