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Hungry Heifer Diner
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Joined: Aug 2004
Posts: 991
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Joined: Aug 2004
Posts: 991 |
<font size="12">Pork Dumplings</font s> from www.epicurious.com/recipes/recipe_views/views/230453 INGREDIENTS 1 3/4 cups all-purpose flour plus additional for dusting 1 (2-inch) piece peeled fresh ginger 1/2 cup light soy sauce 1 bunch scallions, thinly sliced 3/4 lb ground pork (from shoulder; not lean) Special equipment: a 3 1/4-inch round cookie cutter PREPARATION: Stir together flour and 1/2 cup lukewarm water in a bowl until a dough forms. Knead on a lightly floured surface until just smooth, 1 to 2 minutes, then wrap tightly in plastic wrap and let stand at room temperature at least 10 minutes. While dough stands, halve ginger, then finely chop 1 half and cut remaining half into very thin matchsticks (less than 1/8 inch thick). Combine 5 tablespoons soy sauce with ginger matchsticks in a small bowl. Reserve 2 tablespoons scallions for garnish, then finely chop remainder and put in a bowl along with pork, finely chopped ginger, and remaining 3 tablespoons soy sauce. Gently knead with your hands in bowl until just combined. Chill, covered, 10 minutes. While pork mixture chills, line a large baking sheet with paper towels and dust lightly with flour, then lightly dust a work surface with flour. Halve dough and rewrap 1 half. Pat remaining half into a flat square. Roll out dough into a 13-inch square (less than 1/8 inch thick) with a lightly floured rolling pin, dusting work surface with additional flour as needed, then cut out 12 rounds (very close together) using cookie cutter. (If dough is sticking to cutter, lightly dip cutter in flour and shake off excess before cutting out each round.) Reserve scraps. Transfer rounds to lined baking sheet and cover loosely with another layer of paper towels lightly dusted (on top) with flour. Roll out remaining half of dough and cut out 12 more rounds in same manner, then transfer rounds to lined baking sheet. Combine scraps of dough and wrap in plastic wrap, then let stand at least 10 minutes. While scraps are standing, begin forming dumplings. Line another large baking sheet with paper towels and dust lightly with flour. Put 1 dough round on fingers of 1 hand near palm and put 2 slightly rounded teaspoons pork mixture in center of round. Fold round in half, enclosing filling, and pinch edges together to seal. Put dumpling on lined baking sheet and form 23 more dumplings in same manner (you may have some filling left over). Cover dumplings loosely with more paper towels. Roll out scraps into a 10-inch square (less than 1/8 inch thick) and cut out 8 more rounds. Form 8 more dumplings for a total of 32. Discard remaining scraps. Gently drop all dumplings into a 6- to 8-quart pot of boiling water, gently stirring once to prevent sticking, and cook 6 minutes. (Dumplings will float to top while cooking.) Transfer dumplings with a slotted spoon to a serving dish and sprinkle with reserved scallions. Serve with ginger dipping sauce. Cooks' note: Dumplings can be formed 1 day ahead. Chill in 1 layer, not touching, on lined baking sheet, loosely but completely covered with plastic wrap. Makes 4 main-course servings (makes 32).
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Re: Hungry Heifer Diner
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Joined: Jul 2003
Posts: 11,656
Time Trapper
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Time Trapper
Joined: Jul 2003
Posts: 11,656 |
Yumm! So when will they be ready? Lunch maybe? I'll be right over.
"Hey Jim! Get Mon out of the Zone!! And...when do we get Condo back?"
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Re: Hungry Heifer Diner
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Joined: Aug 2004
Posts: 991
Deputy
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OP
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Joined: Aug 2004
Posts: 991 |
Pot stickers aren't my favorite but they are a nice treat. And this is an easy recipe, too. I think I'll try it with ground chicken, though.
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Re: Hungry Heifer Diner
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Joined: Sep 2003
Posts: 34,634
Bold Flavors
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Bold Flavors
Joined: Sep 2003
Posts: 34,634 |
A well-fed man is a happy man!
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Re: Hungry Heifer Diner
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Joined: Aug 2004
Posts: 991
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OP
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Joined: Aug 2004
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<font size="12">GREEN TOMATO SOUP</font s> from http://www.epicurious.com/recipes/recipe_views/views/230446 We love the flavor of Black Forest ham in this soup, but you can use any variety of ham, or even kielbasa, smoked turkey, or bacon. A dollop of sour cream rounds out the acidity of the tomatoes. INGREDIENTS: 2 tablespoons extra-virgin olive oil 2 oz thinly sliced Black Forest ham, chopped (1/2 cup) 1 1/2 cups thinly sliced scallions (from 1 bunch) 1 tablespoon chopped garlic (2 cloves) 1 Turkish or 1/2 California bay leaf 2 lb green unripe tomatoes, chopped 1 cup low-sodium chicken broth 2 cups water 1/2 teaspoon salt 1/4 teaspoon black pepper Garnish: sour cream (optional) PREPARATION: Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook ham, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add scallions, garlic, and bay leaf and cook, stirring occasionally, until scallions are tender and lightly browned, 6 to 8 minutes. Add tomatoes, broth, water, salt, and pepper and simmer, partially covered, until tomatoes are tender, 15 to 20 minutes. Discard bay leaf and season soup with salt and pepper. Makes 4 to 6 servings. A Cook from Fairfax, VA on 09/09/04 A really good dish! The green tomatoes add a nice tartness to the soup. We modified in the follwing ways: used 2C chicken stop, 1C water, added a splash of madeira, substituted onion for scallions (it's what we had on hand) and added 1 fresh cayenne pepper to the mix. We just used ham we had on hand- deli sandwhich meat. And we cooked that in bacon fat instead of oil. We had the soup like this the first night, and then the second night we augmented with macaroni for more substance. Green tomato soup is a great idea!
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Re: Hungry Heifer Diner
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Joined: Aug 2004
Posts: 991
Deputy
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OP
Deputy
Joined: Aug 2004
Posts: 991 |
<font size="12">Tomato Crabmeat Salad</font s> from http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=bytype&u2=8*402&u3=**18*18&wf=9&recipe_id=54424
Prep Time: 20 min Total Time: 20 min Makes: 4 servings
INGREDIENTS: 1 can (6 oz.) crabmeat, drained, flaked 1 cup chopped celery 1/4 cup MIRACLE WHIP Dressing 1/8 tsp. each salt and pepper 4 medium tomatoes 12 lettuce leaves PREPARATION: MIX crabmeat, celery, dressing, salt and pepper. CUT each tomato into 6 wedges, almost to stem end. FILL with crabmeat mixture. Serve on lettuce-covered plates. Safe Food Handling Canned crabmeat can contain tiny pieces of shell, so use your fingers to pick over the crabmeat before adding to a recipe.
Nutrition (per serving) Calories 110 Total fat 4.5g Saturated fat 1g Cholesterol 35mg Sodium 360mg Carbohydrate 9g Dietary fiber 3g Sugars 6g Protein 10g Vitamin A 60%DV Vitamin C 40%DV Calcium 8%DV Iron 6%DV
RATINGS AND COMMENTS usairish0 on 8/24/2004 I love it !!! easy look's good
A cook on 5/11/2004 Hint: I sometimes substitute plain yogurt for mayo. If you don't like the taste, then use half yogurt, half light mayo to cut calories.
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Re: Hungry Heifer Diner
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Joined: Aug 2004
Posts: 101
Substitute
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Substitute
Joined: Aug 2004
Posts: 101 |
<font size="12">Sweet Cherry Pie</font s> from http://www.seasonedwithlove.com/cherry_pie.htm Apple cider vinegar is the secret to a flaky crust. This tart pie is very good with vanilla ice cream. Use canned cherries for the best results and make a lattice top. INGREDIENTS: Cherry Filling ~3 (14 1/2-ounce) cans OregoN® red tart cherries in water 2 1/2 tablespoons minute tapioca 1 1/4 cups sugar 1/8 teaspoon salt 2 tablespoons butter, melted Pie Crust ~ All-purpose flour 3/4 teaspoon salt 1/4 cup ice cold water 3/4 tablespoon apple cider vinegar 3/4 cup Crisco® solid vegetable shortening PREPARATION: 1. Preheat oven to 400 degrees. 2. Filling: Drain cherries. In a large bowl, mix cherries, tapioca, sugar, salt and melted butter. 3. Crust: Set out a large bowl. Sift flour into 2 1/4 cups, empty into bowl. Stir in salt. Take out 1/3 cup of the mixed flour and place in a small bowl. To the 1/3 cup flour, use a fork to add the water and vinegar. Place the paste in the refrigerator. 4. Cut shortening into remaining flour using mixer on low speed. Stir in flour paste with fork. Divide dough in half. Roll half to fit a 9-inch pie plate. Roll remaining dough into rectangle; cut into ten 1/2-inch strips for a lattice top or roll into a round and use a lattice cutter. 5. Pour filling into unbaked pie crust. Weave strips across pie, securing with water at each edge. Trim edges with a knife. 6. Bake in preheated oven, 45 minutes to an hour or until pie is bubbling in center. Let sit for 30 minutes before serving. Makes 8 slices.
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Re: Hungry Heifer Diner
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Joined: Aug 2004
Posts: 298
Active
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Active
Joined: Aug 2004
Posts: 298 |
<font size="12">Baked Spinach Casserole</font s> from http://vegetarian.allrecipes.com/az/BakedSpinach.asp Submitted by: Joanna Wallbillich "This spinach casserole is a very good dinner party recipe, and also makes a good family meal." Original recipe yield: 8 servings. INGREDIENTS: 1 1/4 pounds spinach 1/4 cup all-purpose flour 3 eggs, beaten 3/4 cup shredded Cheddar cheese 1/2 cup dried bread crumbs 2 tablespoons chopped fresh parsley (optional) 1/4 cup butter, melted 1 cup milk 1/2 teaspoon salt 1/8 teaspoon ground black pepper DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Clean spinach thoroughly. Remove all excess water. Chop spinach. Arrange spinach and flour in layers, nestle beaten eggs about midway between the layers. Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of spinach. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour. Prep Time:15 Minutes Cook Time:1 Hour Ready In:1 Hour 15 Minutes Nutrition Info Servings Per Recipe: 8 Amount Per Serving Calories: 194 Total Fat: 12.4g Cholesterol: 109mg Sodium: 423mg Total Carbs: 12.3g Dietary Fiber: 2.2g Protein: 9.4g
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Re: Hungry Heifer Diner
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Joined: Aug 2004
Posts: 302
Active
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Active
Joined: Aug 2004
Posts: 302 |
<font size="12">Steak Pie</font s> from http://www.recipezaar.com/recipe/getrecipe.zsp?id=63727 INGREDIENTS: 1-2 lb diced stewing steak or round steak, and cut it up yourself 1/2-1 lb beef sausages (the “linked” kind) 1 large onion beef bouillon (Oxo or similar) 1-2 package puff pastry PREPARATION: 1. Put some oil or Lea& Perrins in a big pot – I prefer Lea and Perrins as it adds flavor and isn't as fattening as oil. 2. Brown your meat hard and fast to seal in as much flavor as possible and give it loads of color. 3. This is where I add as much Oxo (made according to the packet) to keep the meat covered. 4. You could use beef stock instead – you can end up using a lot of Oxo! 5. Bring to the boil, and then simmer over a low heat for as long as you can. 6. The last time I made it was simmering for 4-5 hours. 7. Just keep topping up with your stock. 8. I like to add pepper and worcester sauce or hp sauce just to give it a bite. 9. Add your onion about 1 hour before you plan to stop cooking it – any less and it's a little too crunchy – any more and it's just boiled onion. 10. When just about done simmering – add cornstarch or other thickening agent – you're aiming for really thick brown gravy. 11. Place in a pie dish and leave to cool. 12. Roll out your puff pastry in a floured surface – big enough to cover your pie with overlap on the edges – If you're making a big pie two packs is best. 13. Bake in the oven at 200°c/400°f for about 20-30 minutes or until pastry is golden brown and puffy. Nutrition Facts Calculated for 1 serving Recipe makes 4-6 servings Nutrition Facts for the following ingredients or sizes are unknown: 1/2 lb beef sausages 1 package puff pastry They are not included in the data below. Send us nutrition facts for unknown ingredients Calories 297 Calories from Fat 195 Amount Per Serving %RDA Total Fat 21.7g 33% Saturated Fat 8.6g 42% Polyunsat. Fat 0.8g Monounsat. Fat 9.9g Cholesterol 77mg 25% Sodium 61mg 2% Potassium 345mg 9% Total Carbohydrate 3.2g 1% Dietary Fiber 0.7g 2% Protein 21.0g 42% Vitamin A 0mcg 0% Vitamin B6 0.5mg 23% Vitamin B12 3.1mcg 51% Vitamin C 2mg 4% Vitamin E 0mcg 0% Calcium 14mg 1% Magnesium 25mg 6% Iron 2mg 12%
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