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| yield: | 1 Servings |
| directions: | First of all, I want to let you know that I love cookin' on the smoker, but after many years I have modified my techniques (cheatin', if thats what you want to call it). You'll see below.
At room temperature rub down a slab of pork spare ribs with a thick mixture of 3/4 garlic salt, 1/4 sage and 1 Tbls black pepper. Let 'em set at room temperature for 30 minutes. Then rub again with above mix and let stand for 30 minutes. Place spare ribs on smoker, 190 degrees, with meat side up for 1 hour then turn over for 1 hour. -- heavy white smoke. Take off smoker and seal in foil then place in oven. Turn oven on to bake and 300 degrees. When oven reaches 300 degrees turn temperature dial back to 200 degrees for 2 1/2 hours. (do not open door) (Ribs fallin' off the bone at this point, you could eat'em with no BBQ sauce) Take ribs out of foil and return to smoker with the meat side down and spread with BBQ sauce, wait till BBQ sauce is sticky. Turn over and spread on more BBQ sauce.
When you think they look good -- eat 'em.... K
Posted to bbq-digest V4 #54
Date: Sun, 24 Nov 1996 01:14:27 -0600
From: "Kent Wible" <kwible[at]horizon.hit.net> |
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| yield: | 1 Servings |
| directions: | The following spice mixtures are just samples of how to make each mixture. There are many many varieties of each mixture and the below recipes can be modified to fit individual tastes. Most will keep for 3 or 4 months.
Grind all together. Posted to TNT - Prodigy's Recipe Exchange Newsletter by crmcbride[at]juno.com (Caroline R McBride) on Jul 17, 1997 |
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| yield: | 1 servings |
| directions: | Here's the bread recipe that got raves at the Qfest. I've cut it in half, so it's about two loaves or so.
The night before, in a bowl put two cups flour and one cup of water and about one third teaspoon of yeast.
Mix and adjust flour or water so the mix is about the consistency of pan cake batter.
Cover with wrap or whatever and put aside at room temperature until you are ready to make bread the next day.
This could be called a starter. What we are doing is growing a culture of yeast. If you did it right, it will be full of bubbles, showing the yeast is working.
If you keep it longer before making bread, it will get sour and make a sour type bread.
By adding this to the recipe, the bread texture will be finer and the bread will keep a lot longer, but only if it doesn't get ate up quick. :o)
This can be added to any bread recipe, just subtract the ingredients from any bread recipe and make it as usual. The next day, after making the starter, in a large bowl, put in the starter, two cups butter milk, half cup sugar, three eggs, half a cup of butter, salt, and the remaining yeast in the packets.
Mix well with a spoon.
Add a couple cups of flour and again mix well.
Add some more flour and mix well.
Keep adding flour until you can't mix it with a spoon and you'll have to use your hands.
The hard part is getting the mixture from mush to something you can handle and knead.
The exact amount of flour cannot be determined as you add it until it is not too sticky and can be handled.
Too little and it is too sticky to knead and too much flour and it will be very hard to knead.
As you get near the end, add it in small amounts.
As it gets nearer kneading consistency, you can clean the mixture off you hands and should be able to clean up the bowl with the dough mixture.
Put some flour on the counter top and dump the dough on it. Knead it until you get a soft silky texture. When you get tired of kneading, take a rest and clean the bowl and whatever else.
Than, knead it some more, until silky.
At this point you can put some oil in the bowl and throw in the dough and coat with oil and turn it over. Cover with plastic and let it rise to double at room temp. Punch it down and form into whatever you want and let it rise to at least double again and bake.
However, I did not to this. Since we made the first batch of dough on Friday and wanted rolls on Sat., I put the kneaded dough in a large zip lock bag and put it in the fridge and let it rise this way, very slow.
This will impart a different texture and taste to the dough. We like this taste and texture.
The next day, we took the dough out a few hours before we needed the buns, punched it down to get rid of the bubbles that formed, and formed them into peach size balls and put them on a baking sheet about two or three inches apart.
We covered with plastic wrap and let them rise at room temperature, until they had about doubled.
The oven was set to 350 degrees F.
continued in part 2 |
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| yield: | 1 servings |
| directions: | The rolls were put in the oven and left for 15 to 25 minutes, or until golden brown on top.
We melted some butter and brushed the tops with it when they came out.
Some side notes:
Bread making is more of a technique, than a recipe, just like Qing.
The amount of moisture added determines how much bread you will make.
The temp it is cooked at will determine the finished product, just as much as the recipe.
The biggest mistake you can make in bread making is to leave the salt out. It will be like eating paper and no one will eat it.
I'll try and explain how to knead. Pull up one side of the dough and put it on top of the rest of the dough. Put one hand over the other and push down on the dough, putting your body weight into it. Keep your arms under your body so the body weight does the work, not your arms.
Turn the dough a quarter turn and repeat the process.
As you knead, you'll notice it gets silkier. You can let it rest a bit and continue. Resting lets it relax a bit and kneading is easier.
You can add or subtract things from the recipe to make it what you want.
More sugar to make it sweater for a breakfast type roll, or cinnamon rolls. More eggs will make it even richer. I've keep this dough in the fridge for a week or more before using.
If you keep it too long, it's still good for pizza.
Pizza is cooked hot, 400 degrees or more.
Posted to bbq-digest by "wight" <wight[at]odc.net> on Oct 20, 1999, converted by MM_Buster v2.0l. |
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| yield: | 4 Servings |
| directions: | Heat 2 tablespoons oil in a heavy casserole and saute the lamb until well browned on all sides. Add the onion and saute until soft. Add salt, pepper, turmeric, lemon juice and water and bring to a boil. Lower the heat, cover and simmer very slowly 15 minutes. Heat the remaining oil in a skillet and saute the scallions, celery seaves, spinach and parsley for 2 minutes, stirring constantly. Add these vegetables and the chick peas to the meat and combine thoroughly. Bring to a boil and lower the heat. Cover and simmer vey slowly another 20 minutes. Posted to recipelu-digest by Nesb2 <Nesb2[at]aol.com> on Mar 9, 1998 |
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| yield: | 6 Servings |
| directions: | Mix nuts with corn. Melt butter and sugar and syrup. When melted add baking powder then pour over corn and mix.
From: Donahue Show with Gloria Pitzer Posted by: Norma Conklin (VXBD11A) - Prodigy Reposted by: Debbie Carlson - Cooking Echo
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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| yield: | 1 Servings |
| directions: | Directions: Preheat oven to 350. Cream together butter and sugar. Add eggs and vanilla and continue mixing until creamy. In separate bowl, combine flour, cocoa powder, baking soda, and salt. Mix well and then add to creamy mixture. Mix until thoroughly blended. Add all of the different chips and fold into batter. Drop by teaspoon onto ungreased cookie sheet. Bake for 10 to 12 minutes.
George Geary/Disneyland Pastry Chef
Posted to recipelu-digest by P&S Gruenwald <sitm[at]ne.infi.net> on Feb 20, 1998 |
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| yield: | 4 Servings |
| directions: | PREHEAT OVEN TO 400F. Rinse quails and pat them dry with paper towels. Lay a round of pancetta over breast and thighs of each bird and tie securely with string. Melt butter in an oven-proof casserole just large enough to hold quails. Add sage leaves and quails. Brown them over medium heat 3-to-4 minutes on each side. Sprinkle with salt and pepper, and pour on the wine. Set casserole in oven and bake 20-to-25 minutes, until tender, turning quails once after 10 minutes. Remove strings and serve in a heated dish.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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| yield: | 6 servings |
| directions: | Singe the quail, already cleaned and wash and dry the birds. Chop the salami with 70g of cleaned onions, 2 cloves of garlic and leaves of a single sprig of rosemary and sage leaves.
Put the chopped ingredients in a small bowl and blend in a heaped tablespoon of breadcrumbs, the grated Parmigiano Reggiano, egg, a bit of salt and a generous dash of freshly ground black pepper. Mix well and use the mixture to stuff the quail.
Tie the birds with kitchen string and arrange them in a buttered pan after cutting a medium sized onion, a small carrot and a stalk of celery into small pieces and arranging them on the bottom of the pan. Smear the remaining butter on the surface of the quail.
Roast the birds in a 200C/390F oven for about 40 minutes. When the quail are about half cooked, baste with half a cup of vinegar and spoon over the cooking juices. Turn the birds so that they brown on all sides. When the quail have cooked, untie them and place them on a heated serving dish. Cover the dish with foil and place it at the mouth of the heated oven with the door open. Put the pan over a high heat and add the boiling stock to the cooking juices along with a tablespoon of corn starch dissolved in 2 or 3 tablespoons of cold water and a dash of Worcestershire sauce.
Boil the mixture until the liquid thickens slightly. Pour a bit of the sauce on the quail and the remainder in a heated bowl. Serve immediately. |
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| yield: | 4 Servings |
| directions: | * Note: See the "Jerusalem Artichokes And Potato Au Gratin" recipe which is included in this collection.
In a large skillet, over medium heat, fry the bacon until crispy, about 3 to 4 minutes. Using a slotted spoon, remove the bacon and drain on a paper-lined plate. Set the bacon aside. Stir the fat into the flour and make a medium-brown roux, the color of peanut butter, by stirring constantly for 8 to 10 minutes. Stir in the onions and saute for 3 minutes, or until the vegetables start to wilt. Add the mushrooms and continue to cook for 2 minutes. Season with salt, pepper, and cayenne. Add the garlic and sherry and cook for 2 minutes. Stir in the tomatoes and chicken stock and bring the liquid to a boil. Season the quail with salt, pepper, and cayenne. Add the quail to the mixture and simmer for 30 minutes, basting the quail every 10 minutes. Stir in the lemon juice and parsley. Serve the quail with the Jerusalem Artichokes And Potato Au Gratin and garnish with the reserved crispy bacon.
Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1A76 broadcast 12-01-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a[at]prodigy.com ~or- MAD-SQUAD[at]prodigy.net
12-05-1997
Recipe by: Emeril Lagasse |
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| yield: | 4 Servings |
| directions: | 1) Rinse the birds and pat dry inside and out. Season salt and pepper to taste, then coat with flour. Brown on both sides in a skillet in oil... 2) Arrange in a shallow baking dish. Combine the remaining ingredients, mixing well and pour over the birds... 3) Bake in a 350ø oven for 1 hour, and serve...
Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook re-typed for you with permission by Fred Goslin in Watertown NY on Cyberealm Bbs. home of KookNet at (315) 786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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| yield: | 3 Servings |
| directions: | Brown breasts in small amount of olive oil. Drain. Melt butter and add seasonings and juice. Stir until thoroughly mixed. Add bitters and sherry to taste. Place breasts in a covered baking dish and pour butter mixture over them making sure that all meat is covered. Add mushroom slices. Bake at 325F for approximately 45 minutes or until dove is tender. Be sure to keep the baking dish covered to prevent dove from drying out. Serve dove and sauce over egg noodles. |
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| yield: | 4 Servings |
| directions: | The remaining recipes are Western and somewhat Frenchified to my eyes. They're "nouveaux" at the very least. Little dabs of food artfully arranged here and there on a plate, sometimes connected by skeins of sauces. Expensive too. This one calls for chanterelles and 30 grams of truffles, a little over an ounce.
Establishment: The Regent Hotel (Hong Kong) Salisbury Road, Tsimshatsui, Kowloon. Western Cuisine Practical Class Gold Award - Hors d'oeuvre Chef: Patrick Lin (The Regent Hotel)
To prepare: 1. Make herb vinaigrette from onion, chives, Italian parsley, parsley and a pinch of tarragon, all finely chopped together. (Keep some chopped herbs aside to use in chanterelles preparation - see below.) Add salt, pepper, walnut oil, sherry and vinegar, according to taste.
2. Make truffle juice vinaigrette from bottled truffle juice, salt, olive oil and vinegar. (For both vinaigrettes recommended ratio of oil to vinegar is 2:1.)
3. Cut asparagus tips off stems with slanting cuts (so that they will stand up at an angle in central garnish.)
To cook: 1. Lightly salt chanterelles and saute over a low flame in butter, with a drop of white wine, a few drops of chicken stock, and a mixture of the same herbs that were used to make herb vinaigrette (see above).
2. Reduce sauteed mixture completely, and then marinate chanterelles in herb vinaigrette for 30 minutes.
3. Clean quail breasts and season with salt and pepper. In a restaurant kitchen they would be grilled - for home cooking, pan-fry in hot melted butter quickly for about one minute top and bottom until they are golden brown all over.
To present: 1. Create central garnish by arranging a wheel of eleven overlapping yellow zucchini slices, placing a small heap of tomato brunoise on one central slice. Place asparagus tips pointing outwards from centre.
2. Create three distinct islands of chanterelles topped with frisee lettuce and Italian parsley. Place three truffle slices between chanterelle islands and lay one quail breast on each. Pour a little truffle juice vinaigrette over quails and central garnish, and a little herb vinaigrette over lettuce.
Makes 4 servings.
From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986.
Posted by Stephen Ceideberg; October 28 1992
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip |
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| yield: | 4 servings |
| directions: | Combine the butter, mustard, honey, garlic, savory and lemon juice and coat quail. Season lightly with salt and pepper. Marinate for 4 hours refrigerated.
Preheat the broiler to high heat. Remove quail from the marinade and place breast side down in a broiler pan. Broil the birds for 3-4 minutes. Turn over, paint with marinade mixture and broil 3 minutes more or until the quail are golden brown but still juicy. Remove and keep warm. Add wine, stock and remaining marinade to the broiler pan juices and reduce quickly to a light sauce consistency over high heat. Whisk constantly.
Arrange birds on top of wild rice pancakes on warm plates and surround with mushrooms and watercress sprigs. Drizzle reduced pan juices over and serve immediately.
To roast garlic: Cut off top quarter of garlic head and drizzle with the olive oil, salt and pepper. Wrap securely in foil and bake in a 325 degree oven for 30-40 minutes or until the garlic is very soft and creamy. Recipe By : COOKING RIGHT SHOW #CR9667
Posted to MC-Recipe Digest V1 #319
Date: Wed, 27 Nov 1996 05:14:23 -0500 (EST)
From: Bill Spalding <billspa[at]icanect.net> |
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| yield: | 1 Servings |
| directions: | In hors-d'oeuvre trays, cut them in half take out the yolks & mash them with a little dijon mustard & mayonnaise until it's a light consistancy but not runny. Take the egg white part & fill the cavity with the caviar of your choice. Fill the cavity of a small pastry tube withh a star tip & top the caviar with the yolk mixture. Now if your on a limited budget or can take or leave the caviar, do the opposite. Fill the white with the yolk mixture & top with caviar.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip |
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| yield: | 6 servings |
| directions: | * Note 1: If quail eggs are unavailable, the smallest chicken eggs that you can find are a good substitute. Hard-boil them, and proceed as with quail eggs.
* Note 2: Serrano ham is available in Latin markets, prosciutto is a good substitute.
Bring 2 quarts of water to a gentle boil. Carefully lower quail eggs into the water; cook for 2 1/2 minutes. Remove and shell immediately. Add mustard, sherry vinegar and whole egg to the bowl of a food processor fitted with the metal blade. Blend for 3 seconds. In a cup with a spout, mix the 2 oils. With the motor of the food processor running, add the oils in a thin stream. Mayonnaise should thicken after about 3/4 of the oil has been added. Season with salt and pepper. Let eggs come to room temperature. Place ham slices on 6 small plates and spread 1/6 of mayonnaise over each slice. Cut eggs in half and place 3 halves on each plate. Garnish each egg with a small piece of black olive, and garnish each plate with 3 asparagus tips. This recipe yields 6 appetizer servings.
Suggested drink: Hidalalgo Manzanilla, La Gitana
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-1G08 broadcast 04-29-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a[at]prodigy.com ~or- MAD-SQUAD[at]prodigy.net
05-06-1998
Recipe by: David Rosengarten |
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| yield: | 1 servings |
| directions: | In a saucepan cover the eggs with cold water, bring the water just to a boil, and simmer the eggs for 5 minutes. Pour out the water, add cold water to the pan, and let the eggs cool until they can be handled. Shell 12 of the eggs carefully and halve them lengthwise, leaving the additional eggs unshelled. Spoon a small dollop of the olive paste onto each egg half, top the olive paste with a caper, and arrange the egg halves on a platter lined with the thyme branches and garnished with the additional eggs. Garnish the egg halves with the thyme sprigs.
Makes 24 hors d'oeuvres.
Gourmet July 1992 |
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| yield: | 4 Servings |
| directions: | Drain the oil from the artichokes and save the oil. Place the wine and olive oil in a saucepan, add artichokes, bring to a boil. Remove from the heat and remove the artichokes to cool, save liquid. Season cavity of the quail with salt and pepper. To stuff, place the olive in the cavity first, then the cooled artichoke heart, then plug with bread crumbs that have been slightly moistened with wine. Rub the outside of the birds with the oil from the artichoke hearts and sprinkle oregano over each bird. Split garlic and put in bottom of roasting pan with birds. Add wine and olive oil from the saucepan. Place in a 450 degree oven for 5 minutes, reduce the heat to 350 degrees and cook until done, about 10 minutes, basting frequently with oil and wine. Posted to MM-Recipes Digest V3 #256
Date: Wed, 18 Sep 1996 18:09:32 -0400
From: Dotnapier[at]aol.com |
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| yield: | 1 Servings |
| directions: | Combine 1/2 cup flour, salt and pepper; coat each quail. Melt butter in a skillet; brown the quail. Transfer to an ungreased 2-1/2-qt. baking dish. In the pan drippings, saute the mushrooms until tender. Add remaining flour and stir to make a smooth paste. Add broth and thyme, stirring constantly. Bring to a boil; boil for 1 minute or until thickened. Pour over the quail. Cover and bake at 350' for 40-50 minutes or until tender and juices run clear. Serve over noodles if desired. Yield: 6 servings.
The Taste of Home Recipe Book 2nd Edition 1996 Recipe Collection Posted to MM-Recipes Digest by jbowde19[at]idt.net on Mar 30, 1998 |
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| yield: | 1 Servings |
| directions: | Clean and prepare Quail. Depetal and rinse 6 Roses using only larger outer petals. Sliver with scissors. Separate into 4 equal parts. Moisten bread bit by bit , shredding and balling until consistecy is mushy yet firm. Add 1/4 of the slivered rose petals, walnuts, apples, raisins and a dash of cinnamoon. (to taste) 1/4 cup of Conyac and 1 tablespoon Rosewater. Mix all together by hand until well blended and stuff Quail. Place remainder in covered ceramic cookware to be placed in oven with Quail. In large mexican mortar, add the Anise to 2 parts of the slivered Roses (reserving the other half for stuffing ; garnish) and grind to a very wet puree. Brown, peel and boil the Chestnuts then puree. Set aside. Heat garlic in a large saute pan with butter until transparent. Add Chestnut puree, Pomegranates (or Pitaya), 1 tablespoon Rosewater, Frozen Orange Juice Concentrate ; 1/4 cup of Conyac or Rum. Heat lightly adding salt and pepper to taste. Remove from heat. Marinate Quail in sauce for 15 minutes. Meanwhile begin preparing Basmati Rice adding Raisins, Walnuts in last ten then five minutes of steaming (Respctively). Bind Quail and place in broiler pan covered with a foil tent or cheescloth. Put in oven for 20 minutes at 350 degrees (Along side remaining stuffing). Baste constantly. Remove foil or cheesecloth and allow to brown for five more minutes. Serve on a platter, rice in the middle, Quail fanned out, Scoops of stuffing between. Garnished with champagne or red seedless grapes, Remaining shredded Roses strewn over top, add steamed brocolli heads between and around.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip |
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| yield: | 4 Servings |
| directions: | Split quail down center breast and open flat. Brush lightly with some of the melted butter. Sprinkle on both sides with salt and pepper. Broil quail 15 to 20 minutes or until golden brown on both sides. Pour remaining butter into a skillet. Stir in flour. Gradually stir in chicken broth, water, and Sauternes. Cook over low heat, stirring constantly, until sauce bubbles and thickens. Add cayenne and broiled quail. Simmer, covered, 15 to 20 minutes or until quail are tender.
Adaption from recipe by Paul Blange, Brennan's (New Orleans) Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias Submitted By KM[at]SALATA.COM (KAREN MINTZIAS) On 23 NOV 95 232154 ~0800
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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