lana-in-fl
Well-known member
I love adding to my slow cooker file! thanks!
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T&T Recipes by Country
- Thread starter meryl
- Start date
lana-in-fl
Well-known member
Indonesian Nasi Goreng
though I'm having trouble adapting this for vegetarian DD. It doesn't taste right using chickpeas or beans instead of the chicken/shrimp. I might try the vegetarian sausages.
http://www.recipezaar.com/recipe/Indonesian-Fried-Rice-Nasi-Goreng-61614
though I'm having trouble adapting this for vegetarian DD. It doesn't taste right using chickpeas or beans instead of the chicken/shrimp. I might try the vegetarian sausages.
http://www.recipezaar.com/recipe/Indonesian-Fried-Rice-Nasi-Goreng-61614
Sally, this sounds great! I can't use a lot of salt, so I'll have to omit the brining, but the rest
will work out fine for me. Thanks for the recipe!
By the way, you can make the link clickable by scrolling down to where it says "LINK URL" and filling in the link.
http://bewitchingkitchen.com/2009/07/12/shrimp-moqueca/
will work out fine for me. Thanks for the recipe!
By the way, you can make the link clickable by scrolling down to where it says "LINK URL" and filling in the link.
http://bewitchingkitchen.com/2009/07/12/shrimp-moqueca/
REC: Zurich Goulash
This was clipped from a magazine years ago, probably Ladies Home Journal and was a reader recipe from Susan Walker, Claypool, Indiana. I like to serve it over noodles with carrots on the side.
Zurich Goulash
Comments: In sending us her Swiss grandmother's mouthwatering goulash
recipe, Mrs. Walker adds: "In these times of high grocery prices, I think
much can be learned from my ancestors' cooking style and others like them
from around the world."
2 lbs boneless beef chuck, cut into 1-inch cubes
3 onions, chopped
3 Tbs butter or margarine
1 8-oz can tomato sauce
1 cups water
2 tsp sugar
2 tsp paprika
2 tsp salt
1 1/2 tsp caraway seed
1 tsp dill seed
1 tsp bouillon granules
2 tsp Worcestershire sauce
1/4 tsp garlic powder
1/4 tsp pepper
1/8 tsp dry mustard
1/8 tsp basil
1 cup sour cream
hot buttered noodles
1. In large frying pan or Dutch oven, sauté meat and onions in butter or
margarine until browned. Add remaining ingredients except sour cream and
noodles. Stir well to blend. Cover pan and simmer slowly until meat is
tender, about 3 hours. Remove from heat and stir in sour cream. Serve over
hot buttered noodles (homemade are best).
This was clipped from a magazine years ago, probably Ladies Home Journal and was a reader recipe from Susan Walker, Claypool, Indiana. I like to serve it over noodles with carrots on the side.
Zurich Goulash
Comments: In sending us her Swiss grandmother's mouthwatering goulash
recipe, Mrs. Walker adds: "In these times of high grocery prices, I think
much can be learned from my ancestors' cooking style and others like them
from around the world."
2 lbs boneless beef chuck, cut into 1-inch cubes
3 onions, chopped
3 Tbs butter or margarine
1 8-oz can tomato sauce
1 cups water
2 tsp sugar
2 tsp paprika
2 tsp salt
1 1/2 tsp caraway seed
1 tsp dill seed
1 tsp bouillon granules
2 tsp Worcestershire sauce
1/4 tsp garlic powder
1/4 tsp pepper
1/8 tsp dry mustard
1/8 tsp basil
1 cup sour cream
hot buttered noodles
1. In large frying pan or Dutch oven, sauté meat and onions in butter or
margarine until browned. Add remaining ingredients except sour cream and
noodles. Stir well to blend. Cover pan and simmer slowly until meat is
tender, about 3 hours. Remove from heat and stir in sour cream. Serve over
hot buttered noodles (homemade are best).
Cuban Shrimp Stew
CUBAN SHRIMP STEW
(This was very good. The tomato paste was a little too sweet and concentrated for me, so next time I'll either cut it down or substitute 1 - 1 1/3 cups canned San Marzano tomatoes, chopped, for the tomato paste and water).
INGREDIENTS:
Shrimp:
3 tablespoons fresh lime juice
2 cloves garlic, minced (I used 2 large cloves, crushed and chopped)
1/4 teaspoon oregano
1/4 teaspoon cumin
1 1/2 lbs shrimp, peeled and deveined
salt and pepper (I omitted salt)
Stew:
3 tablespoons olive oil
2 cups chopped onions (I used a little more)
1/3 cup julienned red bell peppers (I used 1/2 cup)
1/3 cup julienned green bell peppers (I omitted this)
1/3 cup julienned yellow bell peppers (I used 1/2 cup)
2 stalks celery, finely chopped
4 tablespoons chopped fresh parsley, divided
4 cloves garlic, minced (I used 8 large cloves, crushed and chopped)
1/2 teaspoon cayenne pepper, or to taste (I used a little more than 1/8 tsp)
1/2 teaspoon oregano
1/2 teaspoon cumin (I used more)
1 bay leaf
2/3 cup tomato paste
1 1/2 cups dry white wine
3/4 cup water
1/8 teaspoon Worcestershire sauce
salt and pepper
(I added lime juice, to taste, plus a few drops of Cajun hot sauce).
DIRECTIONS:
1. Shrimp: Combine the lime juice, garlic, oregano, and cumin in a bowl and mix well. Add the shrimp and toss to coat. Sprinkle with salt and pepper.
2. Marinate, covered, in the refrigerator for at least 30 minutes, or for up to four hours, stirring occasionally.
3. Stew: Heat the olive oil in a large, heavy saucepan over medium high heat.
4. Saute onions, bell peppers, celery, 2 T parsley, garlic, cayenne pepper, oregano, cumin, and bay leaf in the hot oil for 5 minutes or just until onions begin to brown. Stir in the tomato paste and saute for 1 minute longer.
5. Add the wine and the water to the vegetable mixture and mix well.
6. Simmer for 5 minutes or until slightly thickened, stirring frequently. Stir in the undrained shrimp.
7. Simmer for 6 minutes or until shrimp turn pink, stirring occasionally. Discard bay leaf.
8. Stir in Worcestershire and season with salt and pepper. (I added some lime juice, to taste).
9. Serve over hot cooked rice and sprinkle with the remaining parsley.
4 servings.
Junior League of Denver
CUBAN SHRIMP STEW
(This was very good. The tomato paste was a little too sweet and concentrated for me, so next time I'll either cut it down or substitute 1 - 1 1/3 cups canned San Marzano tomatoes, chopped, for the tomato paste and water).
INGREDIENTS:
Shrimp:
3 tablespoons fresh lime juice
2 cloves garlic, minced (I used 2 large cloves, crushed and chopped)
1/4 teaspoon oregano
1/4 teaspoon cumin
1 1/2 lbs shrimp, peeled and deveined
salt and pepper (I omitted salt)
Stew:
3 tablespoons olive oil
2 cups chopped onions (I used a little more)
1/3 cup julienned red bell peppers (I used 1/2 cup)
1/3 cup julienned green bell peppers (I omitted this)
1/3 cup julienned yellow bell peppers (I used 1/2 cup)
2 stalks celery, finely chopped
4 tablespoons chopped fresh parsley, divided
4 cloves garlic, minced (I used 8 large cloves, crushed and chopped)
1/2 teaspoon cayenne pepper, or to taste (I used a little more than 1/8 tsp)
1/2 teaspoon oregano
1/2 teaspoon cumin (I used more)
1 bay leaf
2/3 cup tomato paste
1 1/2 cups dry white wine
3/4 cup water
1/8 teaspoon Worcestershire sauce
salt and pepper
(I added lime juice, to taste, plus a few drops of Cajun hot sauce).
DIRECTIONS:
1. Shrimp: Combine the lime juice, garlic, oregano, and cumin in a bowl and mix well. Add the shrimp and toss to coat. Sprinkle with salt and pepper.
2. Marinate, covered, in the refrigerator for at least 30 minutes, or for up to four hours, stirring occasionally.
3. Stew: Heat the olive oil in a large, heavy saucepan over medium high heat.
4. Saute onions, bell peppers, celery, 2 T parsley, garlic, cayenne pepper, oregano, cumin, and bay leaf in the hot oil for 5 minutes or just until onions begin to brown. Stir in the tomato paste and saute for 1 minute longer.
5. Add the wine and the water to the vegetable mixture and mix well.
6. Simmer for 5 minutes or until slightly thickened, stirring frequently. Stir in the undrained shrimp.
7. Simmer for 6 minutes or until shrimp turn pink, stirring occasionally. Discard bay leaf.
8. Stir in Worcestershire and season with salt and pepper. (I added some lime juice, to taste).
9. Serve over hot cooked rice and sprinkle with the remaining parsley.
4 servings.
Junior League of Denver
Chocolate Gelato (Italy)
CHOCOLATE GELATO
(This is absolutely luxurious; very, very rich and creamy/thick with a deep dark chocolate taste).
INGREDIENTS:
1 cup sugar
2 cups whole milk
1 cup unsweetened cocoa powder, sifted (I used Dutch Process)
3 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
4 large egg yolks, beaten lightly
DIRECTIONS:
*(My note: Use caution when dipping hot pan into ice water).
In a dry 3-quart heavy saucepan cook 1/4 cup sugar, undisturbed, over moderate heat until it begins to melt and cook, stirring with a fork, until melted completely and deep golden brown. Remove pan from heat and dip pan briefly into a bowl of ice water to stop cooking. (Caramel will harden.) Cool pan about 5 minutes and return to heat. Add milk and cook over moderate heat, whisking, until caramel is melted. Whisk in cocoa until combined well and keep mixture warm.
In a metal bowl set over a saucepan of barely simmering water (or a double boiler), melt chocolate, stirring, and remove from heat.
In a bowl with an electric mixer, beat egg yolks with remaining 3/4 cup sugar until thick and pale. Whisk in caramel mixture and chocolate in streams, whisking until combined.
Pour custard into another 3-quart heavy saucepan and cook over moderately low heat, stirring constantly, until a candy thermometer registers 140° F. Cook custard, stirring (do not let it boil) 4 minutes more and remove pan from heat.
Cool custard completely and freeze in an ice-cream maker according to manufacturer instructions. (My note: Make sure the ice cream maker is extremely cold and has been in the freezer for at least 36 hours before using).
Gelato will keep in the freezer for one week.
Makes about 3 cups (1 1/2 pints).
Hotel Cipriani, Venice
http://www.epicurious.com/recipes/food/views/Chocolate-Gelato-Hotel-Cipriani-14183
CHOCOLATE GELATO
(This is absolutely luxurious; very, very rich and creamy/thick with a deep dark chocolate taste).
INGREDIENTS:
1 cup sugar
2 cups whole milk
1 cup unsweetened cocoa powder, sifted (I used Dutch Process)
3 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
4 large egg yolks, beaten lightly
DIRECTIONS:
*(My note: Use caution when dipping hot pan into ice water).
In a dry 3-quart heavy saucepan cook 1/4 cup sugar, undisturbed, over moderate heat until it begins to melt and cook, stirring with a fork, until melted completely and deep golden brown. Remove pan from heat and dip pan briefly into a bowl of ice water to stop cooking. (Caramel will harden.) Cool pan about 5 minutes and return to heat. Add milk and cook over moderate heat, whisking, until caramel is melted. Whisk in cocoa until combined well and keep mixture warm.
In a metal bowl set over a saucepan of barely simmering water (or a double boiler), melt chocolate, stirring, and remove from heat.
In a bowl with an electric mixer, beat egg yolks with remaining 3/4 cup sugar until thick and pale. Whisk in caramel mixture and chocolate in streams, whisking until combined.
Pour custard into another 3-quart heavy saucepan and cook over moderately low heat, stirring constantly, until a candy thermometer registers 140° F. Cook custard, stirring (do not let it boil) 4 minutes more and remove pan from heat.
Cool custard completely and freeze in an ice-cream maker according to manufacturer instructions. (My note: Make sure the ice cream maker is extremely cold and has been in the freezer for at least 36 hours before using).
Gelato will keep in the freezer for one week.
Makes about 3 cups (1 1/2 pints).
Hotel Cipriani, Venice
http://www.epicurious.com/recipes/food/views/Chocolate-Gelato-Hotel-Cipriani-14183
Salade de Concombres et Chevre (Cucumber and Goat Cheese Salad)
SALADE DE CONCOMBRES ET CHEVRE (CUCUMBER AND GOAT CHEESE SALAD)
INGREDIENTS:
2 cucumbers, peeled and thinly sliced
1 large tomato, cored and coarsely cubed
1/4 lb (4 oz) goat cheese, crumbled
1 tsp Dijon mustard
1 Tbsp red wine vinegar
2 Tbsp water
salt and freshly ground black pepper, to taste
2 Tbsp olive oil (I use extra virgin)
2 Tbsp parsley, finely chopped (I use flat leaf)
DIRECTIONS:
1. In salad bowl, combine cucumbers, tomato, and goat cheese. (Or can add part of the goat cheese and save the rest to crumble over the top after tossing salad).
2. In mixing bowl, whisk together mustard, vinegar, water, salt and pepper, then slowly whisk in the olive oil. (Or blend all ingredients except oil in food processor, then slowly add olive oil with machine running).
3. Pour vinaigrette over salad and toss well. Sprinkle with parsley (and crumble over remaining goat cheese if you have some reserved), and serve. (I like to chill it before serving).
4 servings.
Edited from Pierre Franey's "Cooking In France"
SALADE DE CONCOMBRES ET CHEVRE (CUCUMBER AND GOAT CHEESE SALAD)
INGREDIENTS:
2 cucumbers, peeled and thinly sliced
1 large tomato, cored and coarsely cubed
1/4 lb (4 oz) goat cheese, crumbled
1 tsp Dijon mustard
1 Tbsp red wine vinegar
2 Tbsp water
salt and freshly ground black pepper, to taste
2 Tbsp olive oil (I use extra virgin)
2 Tbsp parsley, finely chopped (I use flat leaf)
DIRECTIONS:
1. In salad bowl, combine cucumbers, tomato, and goat cheese. (Or can add part of the goat cheese and save the rest to crumble over the top after tossing salad).
2. In mixing bowl, whisk together mustard, vinegar, water, salt and pepper, then slowly whisk in the olive oil. (Or blend all ingredients except oil in food processor, then slowly add olive oil with machine running).
3. Pour vinaigrette over salad and toss well. Sprinkle with parsley (and crumble over remaining goat cheese if you have some reserved), and serve. (I like to chill it before serving).
4 servings.
Edited from Pierre Franey's "Cooking In France"
florisandy
Well-known member
Glad you got a kick out of that. Moi made it up -hee-hee
agm_cape_cod
Well-known member
STEAMED CHICKEN WITH LEMON & SALTED BLACK BEANS
STEAMED CHICKEN WITH LEMON & SALTED BLACK BEANS
2 boneless chicken breasts
2 T salted black beans, rinsed and minced
Seasoning Sauce:
2 large cloves garlic, minced
1 T cornstarch
1 T soy sauce
1 T sherry
1 T oil
1-1/2 t sugar
juice of 1/2 lemon and lemon peel cut into quarters
1. Cut chicken breasts into 1 inch square; place in a heatproof dish.
2. Mix black beans with Seasoning Sauce.
3. Thoroughly blend the mixture with the chicken, garnish with lemon quarters.
4. Steam for about 15 minutes on until done. Remove lemon peel before serving.
NOTE-I also make this with scallops.
STEAMED CHICKEN WITH LEMON & SALTED BLACK BEANS
2 boneless chicken breasts
2 T salted black beans, rinsed and minced
Seasoning Sauce:
2 large cloves garlic, minced
1 T cornstarch
1 T soy sauce
1 T sherry
1 T oil
1-1/2 t sugar
juice of 1/2 lemon and lemon peel cut into quarters
1. Cut chicken breasts into 1 inch square; place in a heatproof dish.
2. Mix black beans with Seasoning Sauce.
3. Thoroughly blend the mixture with the chicken, garnish with lemon quarters.
4. Steam for about 15 minutes on until done. Remove lemon peel before serving.
NOTE-I also make this with scallops.
agm_cape_cod
Well-known member
BON BON CHICKEN
BON BON CHICKEN
1 set boneless chicken breast
1 large or 2 small cucumber
Seasoning Sauce:
1/3-cup sesame paste*
¼-cup oil
3 T soy sauce
3 T vinegar
2 T sugar
3 T hot water
1 T sesame oil
2 cloves garlic
1 T chili oil
3-4 scallions
1 t dried chili peppers, broken up
1. Poach the chicken until done, about 1/2 hours. Remove cooked meat and cool. When completely cool tear into shreds.
2. Peel cucumbers, split lengthwise, scoop out seeds, and cut into thin slices.
3. Place cucumber on bottom of serving platter. Spread out. Then add chicken strips in mound on top of them. Refrigerate.
4. In the jar of a blender, put the garlic and scallions. Blend until minced. Add remaining ingredients and blend until smooth. Taste and adjust for seasoning. Be aware that the spiciness will increase somewhat.
5. Pour on top of chicken when ready to serve. At the table, thoroughly mix the sauce into the chicken and cucumber before serving.
*Sesame paste is available in Asian grocery stores. It is different from tahini in that the sesame seeds are toasted so that it is darker in color. I get Lan Chi brand.
The recipe makes enough for 2 as an entrée by itself. As a course in a Chinese dinner it will serve 6. The sauce recipe is more than enough for the amount of chicken in this recipe and will keep for a long time in the refrigerator. If it is too thick when you go to use it again just add a little hot water to thin it.
BON BON CHICKEN
1 set boneless chicken breast
1 large or 2 small cucumber
Seasoning Sauce:
1/3-cup sesame paste*
¼-cup oil
3 T soy sauce
3 T vinegar
2 T sugar
3 T hot water
1 T sesame oil
2 cloves garlic
1 T chili oil
3-4 scallions
1 t dried chili peppers, broken up
1. Poach the chicken until done, about 1/2 hours. Remove cooked meat and cool. When completely cool tear into shreds.
2. Peel cucumbers, split lengthwise, scoop out seeds, and cut into thin slices.
3. Place cucumber on bottom of serving platter. Spread out. Then add chicken strips in mound on top of them. Refrigerate.
4. In the jar of a blender, put the garlic and scallions. Blend until minced. Add remaining ingredients and blend until smooth. Taste and adjust for seasoning. Be aware that the spiciness will increase somewhat.
5. Pour on top of chicken when ready to serve. At the table, thoroughly mix the sauce into the chicken and cucumber before serving.
*Sesame paste is available in Asian grocery stores. It is different from tahini in that the sesame seeds are toasted so that it is darker in color. I get Lan Chi brand.
The recipe makes enough for 2 as an entrée by itself. As a course in a Chinese dinner it will serve 6. The sauce recipe is more than enough for the amount of chicken in this recipe and will keep for a long time in the refrigerator. If it is too thick when you go to use it again just add a little hot water to thin it.
agm_cape_cod
Well-known member
FIVE FLAVOR MUSSELS
FIVE FLAVOR MUSSELS
1 lb fresh mussels
½ head lettuce
Seasoning Sauce:
2 T catsup
1 T black vinegar
1 T soy sauce
½ T sugar
1 t sesame oil
1 t minced scallion
1 t minced garlic
1 t minced ginger
1 t minced chili pepper (optional)
Mixture:
1 T dry sherry
2 stalks scallion, smashed
2 slices ginger, smashed
5 cups water
1. Clean and beard mussels. Rinse in cold water.
2. Place mixture in pot and heat until boiling. Add mussels, cover, and simmer over low heat for l minute. Turn off the heat and let stand for 1 minute. Then remove mussels and refresh in cold water. Drain and open mussels. Remove the remaining beard. Save the shells.
3. Mix together the Seasoning Sauce.
4. Finely and shred the lettuce and arrange on a serving platter. Place some of the lettuce in each half mussel shell, put the mussels on top of the lettuce and top with a little sauce so one can pick up the half shell and slurp it all.
FIVE FLAVOR MUSSELS
1 lb fresh mussels
½ head lettuce
Seasoning Sauce:
2 T catsup
1 T black vinegar
1 T soy sauce
½ T sugar
1 t sesame oil
1 t minced scallion
1 t minced garlic
1 t minced ginger
1 t minced chili pepper (optional)
Mixture:
1 T dry sherry
2 stalks scallion, smashed
2 slices ginger, smashed
5 cups water
1. Clean and beard mussels. Rinse in cold water.
2. Place mixture in pot and heat until boiling. Add mussels, cover, and simmer over low heat for l minute. Turn off the heat and let stand for 1 minute. Then remove mussels and refresh in cold water. Drain and open mussels. Remove the remaining beard. Save the shells.
3. Mix together the Seasoning Sauce.
4. Finely and shred the lettuce and arrange on a serving platter. Place some of the lettuce in each half mussel shell, put the mussels on top of the lettuce and top with a little sauce so one can pick up the half shell and slurp it all.