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1
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| yield: | 1 Servings |
| directions: | In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder.
Into a blender, put the rest of the ingredients except the shrimp paste adn blend to mix well. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain 1/2 cup of a fine-textured paste.
This can be stored in a glass jar in the refrigerator for about 3-4 months.
Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat. |
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1
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| yield: | 4 Servings |
| directions: | The delicate sweet and sour flavor of this curry sauce comes from the pineapple. It is also delicious with mussels or smoked salmon instead of shrimp. ~------------------------------------------------------ ~----------------- Combine all the ingredients except the shrimp in a large saucepan and heat to boiling.
Add the shrimp, reheat to boiling and cook for about 3 minutes or until shrimp are done.
Serve with steamed Jasmine Rice.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 4 firstcourse servings |
| directions: | Put legs in a casserole and brush on sauce. Pour stock around legs. Cover and bake for 3 hours at 300 degrees, basting with BBQ sauce every 30 minutes. Let cool, and pick off duck meat.
Prepare a wood or charcoal fire and let it burn down to embers.
Place 2 tortillas on work surface. Spread half the cheeses, duck, and mushrooms on each and season to taste with salt and pepper. Stack the 2 layers, cover with the remaining tortilla, brush with 1 tablespoon oil, and sprinkle evenly with chile powder. May be prepared ahead up to this point and refrigerated. Grill for 3 minutes on each side, or until the tortillas are slightly crisp and the cheese has melted.
Cut into quarters and serve hot, garnished with the salsa.
All Recipes Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted for you by Gail Shermeyer <4paws[at]netrax>
Recipe by: GRILLIN' & CHILLIN' SHOW #GR3637 Posted to MC-Recipe Digest V1 #690 by 4paws[at]netrax.net (Shermeyer-Gail) on Jul 26, 1997 |
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1
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| yield: | 1 servings |
| directions: | Pre-heat oven to: 220øC/400øF/gas mark 7
Make dressing: liquidise blueberries, vinegar, and sugar. Stir in olive oil and seasoning. Set on one side.
Heat griddle or cast pan.
Cook the leeks in a pan until softened with the garlic, juniper and gin and a knob of butter. Season.
Slash the skin on the breasts finely. Tuck a small sage leaf under each fillet and season the breasts. Put breasts on the griddle skin side down and cook over a high heat to allow the fat to run out and the skin to crisp and turn golden ? about 3 minutes. Pour off excess fat. Put breasts in a roasting dish, skin side up and roast in the hot over for 4 or 5 minutes to finish cooking. Rest breasts in a warm place for 5 minutes to settle the juices.
Arrange a pile of mixed leaves on each plate and to the side a spoonful of leeks. Top the leeks with a breast, thingly sliced. Drizzle the breasts and the leaves with the blueberry dressing.
Per serving: 496 Calories (kcal); 54g Total Fat; (95% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 11 Fat; 0 Other Carbohydrates |
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1
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| yield: | 1 Servings |
| directions: | Melt a bit of duck fat in a very hot frying pan. Salt and pepper the duck breasts, and fry them until cooked rare (approx 2 minutes per side). Remove the breasts and let cool. Now fry the onions until golden, adding a bit more duck fat if necessary. While the onions are cooking, cut the duck breasts into small dice and put in a bowl. When the onions are almost done, add the garlic, rosemary and hot peppers, stir for about a minute, just enough to release the flavors. Scrape into bowl with the duck and stir until well mixed. Stuff the peppers with roughly 1/3 cheese, 2/3 duck mixture. You can batter and fry them, but I baked these (10 minutes at 350 ~- just enough to melt the cheese and heat them through) and sauced them with my basic ancho/cumin red sauce. Serves 2 as a main course, or 6 as an appetizer. [NB. These are even better if you have time to roast a duck instead of pan frying. Coat the duck with garlic & black bean paste, prick the skin thorouhly with a fork, and roast at 325 for 1 1/2-2 hours, or until the fat has mostly cooked off. Let cool and shred the meat, including bits of skin. Then substitute for the diced cooked breast meat above.] Recipe By : Larry Hunter via chile-heads
Posted to MC-Recipe Digest V1 #246
Date: Wed, 16 Oct 1996 14:52:25 -0400
From: kmeade[at]IDS2.IDSONLINE.COM (The Meades) |
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1
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| yield: | 4 Servings |
| directions: | Combine 1 c tomato juice, 2 tb lemon juice, 1 tb lime juice and 1 ts Tabasco. Pour into ice cube tray; freeze overnight. Combine vodka, garlic salt, Worcestershire, oregano and remainging 3 c tomato juice, 4 tb lemon juice and 2 tb lime juice and 1 ts Tabasco in pitcher. Divide Tabasco ice cubes among 4 tall glasses. Pour tomato juice mixture over. Garnish each glass with 1 green onion. Source: Bon Appetit
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 1 Servings |
| directions: | Season duck with salt and pepper. Put in a baking pan. Mix orange marmalade with orange juice concentrate. Pour over duck. Bake at 350~ for 20 minutes per pound. During last half hour raise temp to 425~ and baste every 10 minutes with pan juices. SAUCE-In processor puree cherries. Put in a saucepan with wine, sugar and cornstarch. Simmer until thick and serve over duck. Source: Gelman, Live with Regis and Kathie Lee. Posted to EAT-L Digest 26 Sep 96
Date: Fri, 27 Sep 1996 07:20:28 -0400
From: Lilia Prescod <lprescod[at]ITRC.UWATERLOO.CA> |
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1
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| yield: | 6 servings |
| directions: | * Note: Available in Asian or Oriental markets.
Cut the duck and soak it in fresh water for 2 hours. Change the water and bring to a simmer. Immediately turn off the stove and leave the duck, covered, in the water for 1/2 hour. Drain and discard the water. Place all the ingredients, except the duck, into a bowl and mix well. Place in a steaming bowl or glass pie plate. Top with the duck slices. Steam in a bamboo steamer for 30 minutes.
Comments: The richness of the dried duck invades the pork in this dish. It is common food in Hong Kong, but very uncommon in this country. You might have to get used to the "cured" flavor of the dried duck.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 05-27-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a[at]prodigy.com ~or- MAD-SQUAD[at]prodigy.net
07-17-1994
Recipe by: Jeff Smith |
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1
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| yield: | 4 Servings |
| directions: | 6. Combine the sherry, sesame oil, sugar, soy sauce, and Hoisin Sauce. 7. To assemble, place duck slices on pancakes. Add scallions, cucumbers, and Hoisin Sauce mixture to each. Serve. We insist on using Long Island ducks for this, our specialty. When we carve the duck in front of our guests, they may request skin only (the traditional way of eating Peking Duck), skin with meat, or meat from a certain part of the duck. The air separates the skin from the meat; the marinade and the hanging help to a create a deliciously rich, crisp skin.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 4 Servings |
| directions: | 1. Clean a fresh duck and pump it full of air through the neck to separate the skin from the meat. (At home, a bicycle pump may be used.) Pour boiling water over the duck three times. Carefully dry duck, slit stomach, and remove innards. 2. Prepare marinade of hot water, maltose, and vinegar. Rub outside of duck all over with the mixture. 3. Hang the duck by its neck at room tempera- ture, about 65 degrees, for at least 12 hours. 4. The next day, pre-heat oven to 400 degrees F. Place duck in pan and cook for 10 minutes. Turn heat to 450 degrees F and cook for additional 30 minutes or until the meat is tender and the skin is crispy. 5. To carve the duck, place it breast side up and cut downwards towards the head. Slice thinly. Use only the outer slices-those which have skin. Slice both breasts. Slice the legs, cutting from the joint to the end of the leg. Discard remaining meat (without skin) or use for another dish. (See part 2 for more)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 4 Servings |
| directions: | 1. Bone and slice roast duck. Shred lettuce and arrange on a serving platter, with duck on top.
2. Drain pineapple chunks and arrange over duck. Pour pineapple juice into a saucepan and heat slowly.
3. Blend cornstarch and cold water to a paste, then stir in to thicken. Pour sauce over duck and pineapple. Refrigerate to chill before serving.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |
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1
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| yield: | 6 Servings |
| directions: | 1. Wipe duck inside and out with a damp cloth. Dry well with paper toweling, or hang up to dry in a cool, airy place 1 to 2 hours.
2. Heat oil in a large pan and brown duck quickly. Then rinse under cold running water (to remove oil) and drain. Sprinkle bird lightly with salt inside and out.
3. Slice onion and ginger root thin, then put inside duck cavity. Transfer duck to a large heatproof bowl. Sprinkle with soy sauce and sugar; then pour sherry over.
4. Steam by the bowl-in-a-pot method until duck is tender (about 2 hours). See "HOW-TO SECTION".
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |
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1
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| yield: | 4 to 6 servings |
| directions: | ESSENCE OF EMERIL SHOW #EE2294
In a cast iron skillet, heat the olive oil. Season both the meat and the flour with essence. Dredge the duck pieces in the flour. When the oil is smoking hot, add the duck pieces, skin side down. Brown the duck for 2 to 3 minutes on each side to get an even browning. Remove the duck and set aside. In the same oil, stir in 2 tablespoons of the remaining flour. Add the onions, carrots, celery, parsnips, turnips and garlic. Saute the vegetables for 2 to 3 minutes. Add the fresh herbs and season with salt and pepper. Add the duck pieces. Pour the duck stock and the red wine into the pan.
Bring the liquid up to a boil and reduce to a simmer. Cover with a lid. Simmer the duck for 30 to 35 minutes or until the vegetables are fork tender. Reseason with salt and pepper if needed. Mound the potatoes in the center of a shallow bowl. Remove a couple of duck pieces and place on top of the potatoes. Spoon the sauce and vegetables over the duck. Garnish with the parsnip strips and green onions.
Posted to recipelu-digest by molony <molony[at]scsn.net> on Feb 21, 1998 |
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1
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| yield: | 4 Servings |
| directions: | Brown duck in Dutch oven. Add wine and bake, covered, at 325øuntil tender, basting and turning often (about 2-1/2 to 3 hours). Combine sugars and cornstarch in a heavy saucepan. Add juice, rind and salt. Simmer and stir until thick. Serve over duck. Yield: 1-1/2 cups glaze, 1 duck per person
JULIE ALLEN (MRS. WALLY)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |
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1
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| yield: | 4 Servings |
| directions: | Remove the duck's innards and clean it. Smear the duck with ginger and minced onion. Steam in a large pot for 3 hours. Remove the duck. Heat the cooking oil in a wok until it is very hot and carefully insert duck. Fry for 10 minutes or until golden brown and crisp to the touch. Carve the duck into bite-size pieces and place onto steamed pancakes with spring onion, cucumber slices, and plum sauce.
MR. CHOW
EAST 57TH STREET, MANHATTAN.
WINE: PINOT GRIGIO.
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |
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1
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| yield: | 6 Servings |
| directions: | 1. Wipe duck with a damp cloth. Bring water to a boil in a large pan and lower duck in gently. Boil 5 minutes. Drain, discarding liquid. Transfer bird to a large heatproof bowl.
2. Cut scallion stalks in half and slice ginger root; add to duck. Combine sherry, sugar, soy sauce and salt. Pour over duck.
3. Steam 2 hours by the bowl-in-a-pot method (see "HOW-TO SECTION").
4. Discard scallion stalks and ginger slices. Serve duck hot in steaming bowl.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |
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