Search Results for '("C'

[rottiedogs]

Rueben Bread
Submitted by brianjwood on February 10, 2005 at 6:49 am

DESCRIPTION
Rueben Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Rueben Bread

Ingredients:

1 cup water -- plus
1 tablespoon water
1 tablespoon molasses
1 cup rye flour
2 cups white bread machine flour (you can use 1C white, 1C brown)
1 1/2 teaspoons salt
1 1/2 tablespoon nonfat dry milk
2 tablespoon sugar
1 1/2 teaspoons bread machine yeast
1 tablespoon margarine
2 teaspoons caraway seed
2 teaspoons dried minced onion

Cooking Directions:

Add first eight ingredients to bread pan in the order recommended by the
machine's manufacturer. Use the standard white cycle, but if you use 1C brown use the brown bread cycle.

Add the dried onion and caraway seed when the fruit/nut signal sounds.(you can do this by hand if you wish, about 5 minutes into the kneading cycle)

This recipe yields a 1 1/2 pound loaf.

Source:
"The Bread Bakers Forum at http://www.angelfire.com/ab/bethsbread"
S(Formatted for MC5):
"10-22-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

[rottiedogs]

Rosemary Bread
Submitted by brianjwood on March 26, 2007 at 8:29 am

DESCRIPTION
Rosemary Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
perfect for that Spring/Summer Lamb BBQ.
Cheers, brian

COUNTRY ROSEMARY BREAD

Rosemary's silver-green, needle-shaped leaves are highly aromatic and their flavor hints of both lemon and pine.

Preparation time: 1 hrs Baking time: 20 min
Yield: 16 servings (2 loaves )

3tablespoons butter
1/2cup coarsely chopped onion
1tablespoon chopped fresh rosemary*
2teaspoons salt
1/2teaspoon coarsely ground pepper
1cup milk
1 (1/4-ounce) package active dry yeast
1cup warm water (105 to 115°F)
2tablespoons sugar
3 1/2 to 4 1/2 cups all-purpose flour
1/2cup yellow cornmeal

Melt butter in 10-inch skillet until sizzling; add onion, rosemary, salt and pepper. Cook over medium heat, stirring occasionally, until onion is tender (5 to 7 minutes). Stir in milk. Cool to warm (105°F to 115°F).
Dissolve yeast in large bowl in warm water; stir in sugar. Add warm butter mixture, 1 cup flour and cornmeal. Beat until smooth (1 to 2 minutes). Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in greased bowl; turn greased-side up. Cover; let rise in warm place until double in size (about 1 hour). Dough is ready if indentation remains when touched.
Punch down dough; divide in half. Let stand 10 minutes. On lightly floured surface shape each half into 5-inch round loaf. Place onto greased baking sheet. Sprinkle with flour. Cover; let rise until double in size (about 45 minutes).
Heat oven to 375°F. With serrated knife make 3 diagonal slashes across top of each loaf; make 3 additional diagonal slashes in opposite direction. Bake for 20 to 25 minutes or until golden brown.

*Substitute 1 teaspoon dried rosemary, crushed.

[rottiedogs]

RollMop Herrings
Submitted by brianjwood on October 21, 2002 at 4:54 am

DESCRIPTION
RollMop Herrings

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
I have a lifelong love of pickled herring, in any variety I've ever come across. For those who share that love, here is one version from The Chef, with his permission, of course.
Cheers, Brian

Rollmopse (Rollmops)

12 salt herring fillets, preferably Matjes
or Bismark herring.
2 cups (500 ml) cider vinegar
2 cups (500 ml) cold water
5 juniper berries, 5 whole allspice, 3 whole cloves,
and 8 whole black peppercorns, wrapped in a towel
and bruised with a rolling pin or the bottom of a heavy pot
1 bay (laurel) leaf
1/4 cup Dusseldorf or Dijon style mustard
1/4 cup (60 ml) capers
3 medium-sized onions, peeled, thinly sliced,
and separated into rings
3 large dill pickles
Parsley sprigs for garnish

Soak the herring fillets in enough cold water to cover for at least 12 hours in the refrigerator, replacing the water two or three times. Combine the vinegar, water, juniper berries, allspice, cloves, peppercorns and bay leaf in a large pot and bring to a boil over high heat. Simmer for 5 minutes, then allow to come to room temperature. Drain and pat the herring fillets dry, and lay them skin side down on a work surface. Spread a teaspoon (5 ml) of mustard over each one, then scatter the capers and onions over the mustard. Cut the dill pickles lengthwise into quarters, and then in half crosswise. Place a wedge of pickle at the narrow end of each fillet and roll the fillet up into small, thick cylinders. Secure the rolled fillets with one or two toothpicks. Pack the rolled fillets on their sides in a glass dish in one or two layers. Note: do not use a metal container. Pour the marinade over the herring, cover the dish with plastic wrap and refrigerate for 5 to 6 days before serving. To serve, arrange them on a platter or on individual serving plates and garnish with onion rings
and parsley. Serves 6 to 8

[rottiedogs]

Risotto
Submitted by brianjwood on October 02, 2002 at 3:23 am

DESCRIPTION
Risotto

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
I love risotto, I make it a lot, it has to be in my top 10, especially if I can get my hands on a truffle! It is traditional to stir the grated cheese ( parmesan, of course) into the risotto in the last few minutes of cooking rather than sprinkle on. Risotto is usually the accompaniment for Osso Buco, another great favourite. If you need a recipe for that, just holler!
Cheers, Brian
Reproduced with The Chef's permission
Today's "Mama Leone's" recipe not only makes an elegant side dish, but is frequently served as a main course as well. Accompanied by a green salad and a slice of soft Bel Paese cheese, this makes a delicious
dinner.

Risotto alla Milanese alla Leone Adapted from "Leone's Italian Cookbook" by Gene Leone (Harper & Row, 1967)

4 Tbs (60 ml) butter
2 oz (50 g) salt pork, diced
2 Tbs (30 ml) olive oil
1 cup (250 ml) chopped onions
4 chicken livers, finely chopped
Salt and freshly ground black pepper to taste
1 cup (250 ml) uncooked Arborio or other short grain rice
3 cups (750 ml) boiling chicken broth
1/8 tsp (0.5 ml) ground saffron (optional)
Good quality grated Parmesan or Romano cheese

Heat the butter, salt pork, and olive oil in a heavy skillet over moderate heat. Add the onions and cook until lightly browned. Add the chopped livers, salt, and pepper, and stir. Cook for 5 minutes. Add the rice, stirring well, and cook for 2 minutes. Add the boiling broth, stir well, cover and simmer over low heat for 15 minutes. Test
for seasoning and doneness. The risotto should be creamy in texture and the rice should be cooked but still slightly firm to the teeth. If the rice is too dry, add a little more broth. If too runny, cook uncovered for a minute or two. Do not overcook. Just prior to serving stir in the optional saffron. Serve with grated cheese sprinkled on top. Serves 4 to 6 as a side dish, 2 to 4 as a main
course.

[rottiedogs]

Rijsttafel 6
Submitted by brianjwood on August 23, 2002 at 3:33 am

DESCRIPTION
Rijsttafel 6

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
I think this may be the last in the Indonesian run. Hope you liked them. For those who haven’t tried Indonesian I recommend (short of a trip to Jakarta!) a visit to Amsterdam, where such restaurants abound, universally of high quality. They have prawn crackers about 6” x 2” !!
Cheers, Brian

__________________________________________________
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com

Here is another dish that is found on virtually every rijsttafel.
Think of these as Indonesian hamburgers.

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Rempah (Coconut Beef Patties)

1lb(450 g) lean ground beef
2C(500 ml) unsweetened shredded coconut
1 egg
2 cloves garlic, finely chopped
2tsp(10 ml) ground coriander
1tsp(5 ml) ground cumin
Salt and freshly ground pepper to taste
Vegetable or peanut oil for frying

Combine all ingredients except the vegetable oil in a bowl and mix thoroughly. Form into patties about 2 inches (5 cm) in diameter and 1/2 inch (1 cm) thick. Heat at least 1 inch (3 cm) of oil in a large heavy skillet over moderate heat until it is very hot but not smoking. Fry the patties 5 or 6 at a time until they are dark brown and crisp, about 5 minutes per side. Drain on paper towels and keep warm in a 200F (90C) oven while the remaining patties fry. Makes about 20 patties to serve 4 to 6.
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
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This is a somewhat "internationalised" version of an Indonesian
classic, but it retains all the flavours and aromas that every
Indonesian knows.

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Mie Goreng (Fried Noodles)

1lb(450 g) Chinese mein noodles, or vermicelli or linguine
4Tbs(60 ml) peanut oil
1 onion, finely chopped
4 cloves garlic, finely chopped
1-2 (to taste) fresh red chilli peppers, seeded and diced
2 pork chops, meat removed from bone, trimmed and finely diced
1/2lb(250 g) shrimp, peeled and deveined
3 stalks celery, finely sliced
1C(250 ml) finely sliced bok choy or green cabbage
Salt and freshly ground black pepper to taste
3Tbs soy sauce (or to taste)
For the garnish:
Fried onion flakes (recipe follows)
4 spring onions, both green and white parts, finely sliced
1 cucumber, thinly sliced

Cook the noodles according to package directions until 'al dente', or 'firm to the tooth'. Drain and immediately rinse under cold water to stop the cooking. Set aside. Heat the peanut oil in a wok or large skillet over high heat and fry the onion, garlic, and chilli pepper until the onion is soft and golden. Add the pork and the shrimp and stir until cooked through. Add the celery, bok choy, salt, and pepper, and stir for a minute or two. You want the vegetables to be hot but crisp. Add the cooked noodles and continue stirring until the
noodles are heated through. Add the soy sauce and pile onto a serving dish. Sprinkle with the fried onion flakes and scallions, and decorate the edge of the plate with the sliced cucumber. Serve immediately.
Fried Onion Flakes: In Indonesia these are made by deep frying very thinly sliced shallots, but an almost identical flavor can be achieved by the following method.
1/4 cup (60 ml) dried onion flakes.
Saute the dried onion flakes in a dry saute pan over moderate heat, stirring frequently, just until they become aromatic and have turned a light golden brown. These may be kept indefinitely in an airtight
container. Makes 1/4 cup (60 ml).
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
Serves 6 to 8.
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[rottiedogs]

Rijsttafel 5
Submitted by brianjwood on August 23, 2002 at 3:27 am

DESCRIPTION
Rijsttafel 5

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
TODAY'S RECIPE
__________________________________________________

Here’s the latest. I sure hope you are enjoying them!
Cheers, Brian

Here are a pair of classic Indonesian dishes that have been served at every rijsttafel I have ever had.

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Ayam Bali (Balinese Chicken)

1 onion, coarsely chopped
2 cloves garlic
1-3 hot red chili peppers, coarsely chopped
1/4C(60 ml) toasted cashew nuts
2Tbs(30 ml) lemon juice
1Tbs(1ml) soy sauce
2tsp(10 ml) palm or light brown sugar
1tsp(5 ml) chopped fresh ginger
1Tbs(15 ml) peanut oil
2lbs(900 g) skinless, boneless chicken thighs or
breasts, cut into 1-inch (2 cm) pieces
1C(250 ml) coconut milk
Additional toasted cashew nuts for garnish

Combine the onion, garlic, chili peppers, cashew nuts, lemon juice, soy sauce, sugar, and ginger in an electric blender or food processor and blend until it forms a smooth paste. Heat the oil in a large skillet over high heat and saute the chicken until golden brown, 2 to
3 minutes. Add the blended mixture and cook uncovered for 2 to 3
minutes, stirring constantly. Add the coconut milk, reduce the heat to low and simmer uncovered, stirring occasionally, until the chicken is tender and the sauce has thickened, about 10 to 15 minutes.
Garnish with toasted cashews. Serves 4 to 6.
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
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Semur Daging (Beef in Soy Sauce)

2Tbs(30 ml) peanut oil
1 large onion, finely chopped
2 cloves garlic, finely chopped, mashed with
1/2tsp(2 ml) salt
2tsp(10 ml) finely grated fresh ginger
1lb(500 g) chuck or round steak, cut into small cubes
1C(250 ml) hot water
3Tbs(45 ml) dark soy sauce
2Tbs(30 ml) lime juice
1Tbs(15 ml) palm or light brown sugar
1/2tsp(2 ml) freshly ground pepper
1/4tsp(1 ml) each ground cardamom, cinnamon, and nutmeg
1/8tsp(0.5 ml) ground cloves

Heat the oil in a large skillet over high heat and fry the onion until soft. Add the garlic and ginger and continue to cook until the onion just starts to turn brown. Add the meat and stir fry just until it has turned color. Add the remaining ingredients and bring to a boil. Reduce the heat to a simmer and cook covered until the meat is tender. Remove the cover after 1 hour and 15 minutes to help reduce the liquid, until the sauce is thick and coats the meat. Serves 4 to 6.
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
Bon appetit from the Chef at World Wide Recipes
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[rottiedogs]

Rijsttafel 4
Submitted by brianjwood on August 23, 2002 at 3:25 am

DESCRIPTION
Rijsttafel 4

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
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Sambal Goreng Telur (Spicy Eggs)

3Tbs(45 ml) peanut oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
1Tbs(15 ml) sambal ulek* or cayenne pepper to taste
1/2tsp(2 ml) trasi (dried shrimp paste)*
2tsp(10 ml) palm sugar* or light brown sugar
1/2C(125 ml) coconut milk
1/2tsp(2 ml) grated lime zest
Salt to taste
4 eggs, hard-cooked and peeled

* Available in Asian specialty shops
Heat the oil in a skillet over moderate heat and saute the onion and garlic until soft but not brown, about 5 minutes. Add the sambal ulek and trasi, stirring for about 2 minutes and mashing the trasi with a spoon. Add the sugar, coconut milk, lime zest, and salt and simmer, stirring frequently, until the sauce has thickened. Cut the eggs in half lengthwise and lay them, cut side down, in the sauce. Spoon the sauce over the eggs and simmer gently until the eggs are heated through. Serve hot or at room temperature. Serves 4 to 8.
Shrimp fritters like these are sold by street vendors all over
Indonesia, but they also feel right at home in the more luxurious
surroundings provided by a classic rijsttafel.
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
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Rempeyek Udang (Shrimp Fritters)

8oz(250 g) raw shrimp (prawns), peeled, deveined,
and coarsely chopped
2 eggs, beaten
1 clove garlic, finely chopped
1 small onion, finely chopped
1 fresh hot chilli pepper, seeded and finely chopped
1Tbs(15 ml) water
1Tbs(15 ml) flour
1/2 tsp (2 ml) finely chopped fresh ginger root
Salt and freshly ground pepper to taste
Peanut oil for deep frying

Combine all ingredients except the peanut oil in a small bowl and stir to combine thoroughly. Heat the peanut oil until very hot and drop the shrimp mixture by tablespoons into the oil, 3 or 4 at a time. Fry over medium heat until golden on both sides and drain on paper towels.
Makes 10 to 12.
Bon appetit from the Chef at World Wide Recipes
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
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[rottiedogs]

Rijsttafel 3
Submitted by brianjwood on August 23, 2002 at 3:24 am

DESCRIPTION
Rijsttafel 3

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Youshould be close to having a great party dish now!
Cheers, brian
TODAY'S RECIPE
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com

Nasi putih (white rice) is the centerpiece of any rijsttafel, and is the "rijst" (rice) in the "rijsttafel" (rice table). It is invariably accompanied by one or more additional rice dishes, including these classic Indonesian preparations:

Nasi Gurih (Fragrant Rice)

4 cups (1 L) coconut milk
1 Tbs (15 ml) salt
1 tsp (5 ml) finely grated lemon rind
1/2 tsp (2 ml) freshly ground black pepper
1/2 tsp (2 ml) ground nutmeg
1/4 tsp (1 ml) ground mace
1/4 tsp (1 ml) ground cloves
2 cups (500 ml) long-grained rice
Combine the coconut milk and the flavorings in a saucepan and bring to a boil over moderate heat. Add the rice and stir once. Reduce the heat to a simmer and cook covered for 20 minutes. Uncover and gently toss the rice with a fork, mixing in any coconut milk that has not been absorbed, and replace the lid for 5 minutes. Serve hot. Serves 4 to 6.

Nasi goreng is often eaten in Indonesia as a one-dish meal and can be topped with fried eggs instead of the omelette in this version.
Nasi Goreng (Fried Rice)
2 eggs
4 Tbs (60 ml) peanut oil
1 onion, chopped
1 clove garlic, chopped
4 oz (100 g) pork, chicken or beef, finely chopped
4 cups (1 L) cold cooked rice
1Tbs (15 ml) Hoisin sauce*
4 oz (100 g) cooked small shrimp, shelled
8 oz (225 g) peas, defrosted if frozen
2 scallions, chopped in 1/2-inch (1 cm) pieces
2 tsp (10 ml) chilli sauce (optional)
* Available in most supermarkets and in Asian specialty shops
Beat the eggs and heat half the oil in an omelette pan. Pour the eggs in and allow to set into a pancake-like omelette. Turn out, slice into ribbons 1/2 inch (1 cm) wide and set aside. In the same pan, heat the rest of the oil and fry the onion and garlic for 3 minutes. Add the meat and cook for 3 minutes, then add the rice and stir until well heated. Season with the Hoisin sauce, add the shrimp, scallions, peas, optional chilli sauce, and allow to heat through. Serve garnished with the strips of omelette. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes

[rottiedogs]

Rijsttafel 2
Submitted by brianjwood on August 23, 2002 at 3:24 am

DESCRIPTION
Rijsttafel 2

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Those concerned with copyright will be relieved to know I wrote to the author of these recipes and got permission to post selected recipes to this site!
Cheers, Brian
TODAY'S RECIPE- TUESDAY 20th AUG
__________________________________________________

Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com

Every good rijsttafel includes at least one egg dish, and this one is usually considered an accompaniment rather than a main dish because it is so spicy. The hard-cooked eggs in the version of this dish we had at my birthday celebration last Saturday were deep fried in oil before being added to the sauce, but this is a simpler and equally delicious variation. Both the sambal ulek (sometimes spelled sambal oelek) and trasi (known as blachan in Thai. BJW) might require a trip to an Asian specialty shop, but your efforts will
be rewarded with authenticity.

Sambal Goreng Telur (Spicy Eggs)

3 Tbs (45 ml) peanut oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 Tbs (15 ml) sambal ulek* or cayenne pepper to taste
1/2 tsp (2 ml) trasi (dried shrimp paste)*
2 tsp (10 ml) palm sugar* or light brown sugar
1/2 cup (125 ml) coconut milk
1/2 tsp (2 ml) grated lime zest
Salt to taste
4 eggs, hard-cooked and peeled

* Available in Asian specialty shops

Heat the oil in a skillet over moderate heat and saute the onion and garlic until soft but not brown, about 5 minutes. Add the sambal ulek and trasi, stirring for about 2 minutes and mashing the trasi with a spoon. Add the sugar, coconut milk, lime zest, and salt and simmer, stirring frequently, until the sauce has thickened. Cut the eggs in half lengthwise and lay them, cut side down, in the sauce. Spoon the sauce over the eggs and simmer gently until the eggs are heated through. Serve hot or at room temperature. Serves 4 to 8.

Shrimp fritters like these are sold by street vendors all over
Indonesia, but they also feel right at home in the more luxurious
surroundings provided by a classic rijsttafel.

Rempeyek Udang (Shrimp Fritters)

8 oz (250 g) raw shrimp (prawns), peeled, deveined,
and coarsely chopped
2 eggs, beaten
1 clove garlic, finely chopped
1 small onion, finely chopped
1 fresh hot chilli pepper, seeded and finely chopped
1 Tbs (15 ml) water
1 Tbs (15 ml) flour
1/2 tsp (2 ml) finely chopped fresh ginger root
Salt and freshly ground pepper to taste
Peanut oil for deep frying

Combine all ingredients except the peanut oil in a small bowl and stir to combine thoroughly. Heat the peanut oil until veryhot and drop the shrimp mixture by tablespoons into the oil, 3 or 4 at a time. Fry over medium heat until golden on both sides and drain on paper towels.
Makes 10 to 12.

Bon appetit from the Chef at World Wide Recipes

[rottiedogs]

Riijsttafel No1
Submitted by brianjwood on August 23, 2002 at 3:23 am

DESCRIPTION
Riijsttafel No1

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
The following is courtesy of The Chef at WorldWide Recipes

Even though the food is Indonesian, the term "rijsttafel" is a Dutch word meaning "rice table," and was used by the Dutch colonists in Indonesia to describe elaborate banquets comprised of many dishes.
When my parents were entertaining guests in their home in Jakarta many years ago, my father pointed to the impressive buffet my mother had prepared and, knowing that rijsttafel was a Dutch term and wondering what the Indonesian word was, asked an Indonesian guest, "What do you call this?" The gentleman shrugged his shoulders and replied, "Food."
A typical rijsttafel may contain as many as two dozen dishes, and in order to best represent it I have made some modifications to my standard format this week. You will notice that I doubled the number of recipes by including some that I have published in the past, and that I have eliminated desserts because, except for fresh fruit, they aren't part of a traditional rijsttafel.

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Katjang Sauce (Spicy Peanut Sauce)
Categories:
Yield: Servings

2 T (30 ml) vegetable oil
1/4 c (60 ml) finely chopped-shallots or
-scallions (white part only)
1 t (5 ml) finely chopped garlic
2 C(500 ml) chicken stock
1/2 C(125 ml) shelled peanuts finely ground in an
-electric blender
2 t (10 ml) soy sauce
1 t (5 ml) dark molasses
1 t (5 ml) lime juice
1/4 t (1 ml) finely grated ginger
1/4 t (1 ml) finely chopped hot chilies or
-cayenne,or to taste

Heat the oil in a heavy skillet and cook the shallots and garlic 3 to 4 minutes, until they are soft and transparent but not brown. Add the chicken stock and bring to a boil over high heat. Add the ground peanuts, soy sauce, molasses, lime juice, ginger, and chilies or cayenne. Reduce the heat and simmer for 10 minutes, stirring occasionally. Allow to cool slightly before serving.
Bon appetit from the Chef at World Wide Recipes

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Satay Ayam (Chicken Satay)
Categories:
Yield: Servings

1 t (5 ml) finely chopped garlic
1 t (5 ml) salt
1/4 t (1 ml) white pepper
2 T (30 ml) soy sauce
1 T (15 ml) dark molasses
2 t (10 ml) fresh lime juice
2 lb (900 g) boneless,skinless chicken breasts or thighs,cut into 1-inch (2 cm) cubes
2 T (30 ml) vegetable oil

Combine the garlic, salt and pepper in a deep bowl and mash them to a paste with the back of a spoon. Mix in the soy sauce, molasses and lime juice. Add the chicken cubes and toss until they are evenly coated. Marinate in the refrigerator for 2 hours, stirring occasionally. Remove the chicken from the marinade and thread it tightly, 4 or 5 pieces at a time, on small skewers (preferably Oriental wooden skewers about 6 inches (15 cm) long). Brush the oil evenly over the chicken. Cook over charcoal (traditional) or under the kitchen broiler for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown. Serve at once, with the meat still on the skewers, accompanied by katjang sauce presented separately in a
bowl. Serves 4.

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Atjar Kuning (Yellow Pickles)
Categories:
Yield: Servings

2 T (30 ml) vegetable oil
1 ea garlic,finely chopped
1 t (5 ml) turmeric
1 t (5 ml) ground coriander
1/2 t (2 ml) ground cumin
Salt and freshly ground pepper to taste
Finely chopped hot chilies or cayenne pepper to
taste (optional)
1/4 C(60 ml) blanched almonds toasted and finely ground in an electric blender or food processor
1/4 C(60 ml) white vinegar
12 small shallots,peeled
1 cucumber,cut lengthwise into 1/4-inch slices and
then cut into strips 1/4 inch (5 mm) wide and 2 inches
(5 cm) long
1 red bell pepper (capsicum) seeded and cut into
strips 1/4 inch (5 mm) wide and 2 inches (5 cm) long
1 carrot,peeled and cut into strips 1/4 inch (5 m
wide and 2 inches (5 cm) long
1/4 lb g) string beans (haricots)
-cut into 2-inch lengths

Heat the oil in a heavy saucepan over moderate heat and saute the
garlic for about 30 seconds. Add the turmeric, coriander, cumin,
salt, pepper and optional hot chilies and stir for 1 minute. Stir in the ground almonds and vinegar, reduce the heat to low, and simmer for about 3 minutes. Add the shallots, cucumber, bell pepper, carrot, and green beans. Simmer for about 5 minutes, stirring occasionally, until the vegetables are heated through but still crisp. Remove from the heat and serve at room temperature. May be refrigerated for up to 3 days before serving. Makes about 4 cups (1 L).

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[rottiedogs]

Rich Stout Cake
Submitted by brianjwood on October 22, 2002 at 5:06 am

DESCRIPTION
Rich Stout Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This is a delight from Gary Rhodes - indulge and go to confession for your thoughts!
Cheers, Brian

Rich Stout Cake
This is a chocolate cake with a difference. It's a basic chocolate cake recipe with the addition of rich stout which makes a very deep, rich cake, not only with the flavour of stout but also the colour to go with it. Guinness works very well in this recipe. The combination of the soft brown sugar and stout gives you fuller texture and taste. Also 100-225g (4-8 oz) of plain chocolate can be grated into the mix to give an even stronger taste. It's very good to eat as a cake, or for real chocoholics, you could warm a slice in the microwave and serve it with a Rich Chocolate Sauce (see p.248).
MAKES 1 x 20-25 cm (8-10 in) cake

225 9 (8 oz) unsalted butter 1/2 teaspoon baking powder
350 9 (12 oz) soft brown sugar 2 teaspoons bicarbonate of soda
4 eggs, beaten 400 ml (14 fl oz) stout (Guinness)
225 9 (8 oz) plain flour 100g (4 oz) cocoa

Pre-heat the oven to 180°C/350°F /gas 4. Butter a 20-25 cm (8-10 in) deep cake tin. Cream together the butter with the soft brown sugar. Gradually add the beaten eggs. Sift together the flour, baking powder and bicarbonate of soda. Mix the stout with the cocoa powder. Now add the flour and stout mixes alternately to the butter and eggs until completely and evenly bound. You will find the consistency to be quite soft.
Spoon into the prepared tin and bake in the oven for 1 to 1 1/2 hours until set. You may need to cover with a piece of brown paper after an hour to prevent it browning too much. Allow to cool before removing from the tin. The stout cake is now ready -cheers!
Variations
Pouring a glass of stout always leaves you with a lovely finish on the top. You can do exactly the same with this cake. Melt 100 to 175g ( 4-6 oz) of grated white chocolate with 100-175 g (4-6 oz) of butter and 1-2 measures of Irish whiskey until just softened, then leave to cool. You now have a rich white chocolate icing to spread on top of the cake.
To make a glass of Stout Cake Pudding, simply blitz some of the cake to a crumb stage and spoon into 300 ml (1/2 pint) glasses, leaving 1-2 cm (1/2 – 3/4 in) clear at the top. Soak the sponge crumbs in a flavoured syrup or perhaps add freshly grated chocolate or even fruits or raisins. Finish the dish with Irish Whiskey Sabayon (p.245) and pour on top. This, as you can imagine, looks just like a real half pint of thick creamy stout and tastes just as good!

[rottiedogs]

Red Snapper A La Veracruzana
Submitted by brianjwood on August 02, 2002 at 6:07 am

DESCRIPTION
Red Snapper a la VeraCruzana

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This is from a recipe web site I have tagged. There was no name to attribute the recipe to. I enjoy fish, but spices do add to the enjoyment.
Red Snapper a la Veracruzana
6 large red snapper fillets (or other firm, white-fleshed fish fillets)
3 Tbs (45 ml) all-purpose flour seasoned with salt and pepper
1/2 cup (125 ml) olive oil or canola oil
1 onion, finely chopped
2 cloves garlic, minced
2 cups (500 ml) tomato puree
1/4 tsp (1 ml) cinnamon
A pinch ground cloves
3 fresh or canned jalapeño chilies (or other locally available hot chilies),
seeded and cut into strips
Juice of 1 lemon
1/2 tsp (2 ml) sugar
12 small new potatoes, cooked and peeled
1/2 cup (125 ml) pimiento stuffed green olives, cut in half
Dust the fish fillets lightly with the seasoned flour. Heat 1/4 cup (60 ml) of
the oil in a large skillet over medium heat and sauté the fillets until golden
but not completely cooked. Set aside. Add the remaining 1/4 cup (60 ml) of the
oil, the onion and the garlic to the skillet, and fry until the onion is
transparent but not brown. Add the tomato puree, cinnamon, and cloves and cook
over moderate to low heat for 5 minutes, stirring occasionally. Add the chilies,
lemon juice, sugar, and salt and pepper to taste, and bring to a boil. Reduce
the heat, add the potatoes and fish fillets and cook for an additional 5
minutes, or until the fish is firm and flakes easily. To serve, arrange the fish
on a hot serving platter and cover with the sauce, surrounded by the potatoes
and garnished with the olives. Serves 6.

[rottiedogs]

Rasgullah (Cream Cheese Balls)
Submitted by brianjwood on November 20, 2002 at 5:24 am

DESCRIPTION
Rasgullah (Cream Cheese Balls)

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Another Indian dessert, rich and flavourful.
Cheers, Brian

Cream cheese balls - Rasgullah

This is one of the great Mogul sweet dishes and calls for a fairly lengthy preparation. Most of this is taken up with the preparation of the cream cheese or panir as it is known in India. In this recipe I have used cream cheese, which can be easily bought in the West. However, should you want to make it yourself then instead of 225 g 1/2 lb) of cream cheese, gently boil 2 1/2 litres (4 pints) of milk for 40 minutes and curdle it with lemon juice. Strain the curds through a double thickness of muslin and leave overnight to remove all the moisture.

225 g (1/2 lb) cream cheese
50 g (2 oz) semolina powder
25 g (1 oz) almonds
25 g (1 oz) pistachios
350g (12 oz) sugar
1 x 5 cm (2 inch) stick of cinnamon
4 cloves
4 cardamoms
300 ml (1/2 pint) double cream
2 teaspoons kewra* water
Preparation time: 15 minutes Cooking time: 1 hour 30 minutes plus chilling
Put the cream cheese in a. large chilled bowl, sprinkle in the semolina and knead well to ensure it is well mixed. It is important to keep the bowl fairly cold otherwise the cream cheese will tend to melt. Form the cream cheese and semolina mixture into balls about the size of a golf ball. Chop the almonds and pistachios and add a pinch of nuts to each of the balls, pressing it into the middle and then re-forming into balls.
Heat 900 ml (1 1/2 pints) of water in a heavy saucepan and add the sugar together with the cinnamon, cloves and cardamoms. Bring to the boil and boil rapidly for 15-20 minutes until the mixture forms a syrup. Lower the balls into the syrup and poach them for 1 hour. Remove from the heat and stir in the double cream and the kewra water. Traditionally rasgullahs are served chilled, although they can be eaten hot. They will keep in a refrigerator for up to a week.
*Kewra Water. This is a form of flower flavoured water, used to add fragrance. It is made from a cactus (don’t know which one) and may be available if you have an Asian store nearby. Rose water is a good substitute.

[rottiedogs]

Raisin Bread
Submitted by brianjwood on September 28, 2002 at 4:08 am

DESCRIPTION
Raisin Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This bread is very good. The flour specified can be approximated by adding 1 - 2 tbsp of mixed grains and/or cracked wheat to wholemeal bread flour
Cheers, Brian
ps 'Easybake' yeast is just rapid rise

Raisin Bread
Makes 1 2 lb loaf

metric imp qty
500g 1lb Allinson Country Grain Strong Brown Bread Flour or similar
100g 4oz Caster sugar
2.5ml 1/4tsp Salt
100g 4oz Margarine
75g 3oz Milk, warmed together with:
75g 3oz Water
1 sachet Easybake Yeast
175g 6oz Raisins

1 Place all the ingredients (except the raisins) into a
mixer with a dough hook attached.
2 Mix to a soft dough, knead for 5 minutes. If mixing by
hand, knead for a further 5 minutes. Roll the dough on a floured surface to a 30 x 23cm (12 x 9in) rectangle. Sprinkle with raisins and roll up. Place seam side down into a 1.1kg (2½lb) loaf tin, leave to prove until double in
size.
3 Bake at 190ºC/375ºF/gas mark 5 for 45 minutes.
4 Variations: Replace the raisins with cherries and flaked
almonds.

[rottiedogs]

Quick Festive Stollen
Submitted by brianjwood on December 12, 2004 at 6:35 am

DESCRIPTION
Quick Festive Stollen

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
QUICK FESTIVE STOLLEN

170ml (3/4C) Semi skimmed milk
5tbsp Melted Butter
1 medium egg yolk
1tsp Vanilla extract
2tbsp Brandy or rum
1 Lemon, grated rind and juice
1.5tsp Salt
4tbsp Granulated sugar
75g (1/2C) Grated marzipan
0.5tsp Ground nutmeg
0.5tsp Ground cardamom
450g (3C) Strong white bread flour
3tsp Instant yeast
150g (1C) Mixed dried fruit
50g (3/8C) Chopped mixed nuts

ABM Method
Put all ingredients (except fruit and nuts) into the pan in the order recommended by your machine booklet. Set to basic white programme. Start, and add the fruit/nuts at time recommended for your machine. When done remove and cool on a wire rack.

Traditional Method
Put dry ingredients and yeast in a bowl and mix to a soft dough with the lemon juice, brandy/rum, vanilla, egg yolk, butter and milk. Turn onto a floured board and knead for 10 minutes. Shape as desired and put into an appropriate greased tin and leave to prove until doubled in size. Place in a preheated oven at 220C/425F and immediately turn heat down to 200C/400F and bake for 25-30 mins. When cooked the loaf should sound hollow when tapped on the bottom (aarrgghh! Moomie’s slapped buns again!). Allow to cool on a wire rack before slicing.