Stephen Ceideburg 2 lb To 2 1/2 lb boneless beef -chuck steak 1/4 c Soy sauce 1 tb Brown sugar 1 ts Ground ginger 1 Clove garlic, minced 4 ts Cornstarch 2 tb Cold water 8 Individual French loaves, -split 4 tb Margarine or buffer, melted -(1/2 stick) Topping options: Shredded Chinese cabbage Sliced pineapple rings Chopped green onions Plum sauce or: Sweet-and-sour sauce Trim excess fat from steak; cut into thin, bite-sized slices. In a 3 1/2 to 4-quart slow-cooker, combine soy sauce, brown sugar, ginger and garlic. Stir in meat. Cover; cook on the low-heat setting for 7 to 9 hours or on the high-heat setting for 3 to 4 hours. Use a slotted spoon to remove meat from juices. Pour juices into a measuring cup; skim fat. Measure 1 1/2 cups juices (add water if necessary); place in a saucepan. Stir together cornstarch and the 2 tablespoons water; add to saucepan. Cook and stir until thickened and bubbly. Stir in the cooked meat. Cook and stir for 2 minutes more. Meanwhile, brush rolls lightly with margarine. Place, cut side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 2 to 3 minutes or until lightly toasted. Top bottom halves of the toasted rolls with meat mixture and desired toppings. Cover with roll tops. Makes 8 servings. Per serving (without toppings): 423 calories, 29 grams protein, 34 grams carbohydrate, 19 grams fat, 79 milligrams cholesterol, 948 milligrams sodium, 274 milligrams potassium. From the Oregonian's FOODday, 1/26/93. Posted by Stephen Ceideburg |
1 tb Corn oil 1 ts Garlic, minced 1/4 c Red pepper, julienne 1/4 c Bean sprouts 1 cn VEG-ALL Mixed Vegetables, -drained (16 oz) 1/4 c Green onions, cut 1 ts Fresh ginger, minced 1 cn Chicken broth (12 oz) 1/4 c Dry sherry 1 tb Soy sauce 1 ts Sugar 2 tb Cornstarch 1/4 c Water 1. Saute garlic and pepper in hot oil for 2 minutes. 2. Add VEG-ALL, onions, bean sprouts, minced ginger; stir-fry until golden, about 3-5 minutes. 3. Add chicken stock and heat to boiling. 4. Combine sherry, soy sauce and sugar. Add to vegetable mixture. 5. Add cornstarch to water and blend. Add to hot vegetables and stir until thickened. |
-----------------------------TERIYAKI MARINADE----------------------------- 1/3 c Tamari or soy sauce 1/3 c Mirin or sherry 1/3 c Pineapple juice 2 tb Sesame oil 1 tb Honey 1/8 ts Garlic powder 1/4 ts Ground ginger 1/4 ts Red pepper flakes ---------------------------------BROCHETTES--------------------------------- 1 lb Yaki or extra firm tofu, -cut into 1-inch cubes 2 c Fresh pineapple, cut -in 1-inch chunks, or 1 -can unsweetened pineaple -chunks, drained 1/2 Red bell pepper, cut in -1-inch squares 1/2 Yellow bell pepper, cut -in 1-inch squares 1 md Red onion, cut in six -wedges 2 sm Zucchini, sliced crosswise -into 1-inch-thick rounds 1/2 lb Large button mushrooms, -cleaned Combine marinadeingredients in a shallow glass baking dish. Add tofu and pineapple chunks and let marinate at room temperature one hour. Stir occasionallytocoat tofu with marinade. Prepare grill. Thread skewers with tofu, pineapple, andvegetables leaving small spaces between pieces of food to allow for faster, more even cooking. Brush brochettes with some of the marinade. When coals are ready, place skewers on grill and cook 10 to 15 minutes, turning once. Brush brochettes with more marinade as they cook. Brochettes are ready when edges become crips and begin to blacken. |
6 oz Burghul wheat, 1 sm Onion finely chopped, Juice of 1 lemon 9/16 oz Parsley finely chopped, 16 Black olives stoned, Sea salt 4 tb Olive oil, 8 sm Tomatoes, freshly ground pepper Soak the wheat in warm water for 20 mins. Drain thoroughly & squeeze dry. Add the onion, parsley & half of the olives quartered. Beat together the oil & lemon juice & season to taste. Mix into the wheat. Put into a flat serving dish and top with the tomatoes quartered and the rest of the olives cut into halves. Mint may also be added to this dish, either in place of the parsley or as well as. |
-DONNA HARTMAN (HDDW83B) 4 Marinated sun-dried tomatoes 8 Kalamata olives; pitted 1 Lemon; slice thin 2 Swordfish steak Blend tomatoes with 8 pitted Kalamata olives. Lay lemon slice on the bottom of baking dish. Place swordfish steak on the top and spread the sundried tomato and olive mixture onto the swordfish. Bake for 17 to 20 minutes in a preheated oven (350). (wrv) |
1 lb Sweet potatoes; peeled and -coarsely shredded 1 sm Onion; coarsely shredded 3 lg Eggs 3 tb Flour Vegetable oil; for frying ------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 157 calories x 5 g protein x 23 g carbohydrate x 5 g fat x 106 mg cholesterol x 217 mg sodium 1. Spread potatoes and onion on clean dish towel; roll up, twisting towel to extract excess moisture from vegetables. 2. In bowl, whisk eggs, flour, 1/2 t salt and 1/4 t pepper until smooth 3. In large nonstick skillet, heat 1/4 cup oil over medium-high heat. Ad vegetables to batter; mix. Spoon mixture into skillet, allowing heaping 1 T for each fritter; with back of spoon, flatten slightly. Fry, six fritters at a time, 4 minutes. Turn; cook 2 to 4 minutes. Drain on paper towels; keep warm while frying remaining fritters, adding more oil if necessary. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38878 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:47 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: |
4 Taro corms 1/4 c Chard, chopped (optional) 2 Garlic cloves, crushed (opt) Oyster or other dip sauce (o Other names for taro are dasheen, elephant's ear, nampi, arum lily, cocoyam, yautia, malagna, eddo and kolokassi. Asiatic people steam, boil or stew taro. Hawaiians make poi from it and also stew the leaves. Peel the taro. Soak in cold water until ready to cook. Boil in water to cover, or steam in a bamboo steamer. Serve plain as you would boiled potato. To season taro, drain and cut into cubes while still hot. Combine with chard and garlic. Heat a wok or skillet with just enough vegetable oil to coat the bottom. Stir-fry taro mixture for 1 minute. Serve hot or cold with dipping sauce if desired. 1/2 cup without any optional ingredients - 92 calories, 1 1/2 starch exch. 22 grams carbohydrate, 2 grams protein, 10 mg sodium, 319 mg potassium Adapted from Diabetic Cooking from Around the World by V. Chantiles 1989 Shared but not tested by Elizabeth Rodier Jan 94. |