Last night was a Shrimp stir fry.
Yield: 4 Servings
2 ea Chicken breasts, sliced strips
1/2 c Julienned green bell pepper
1/2 c Chopped celery
1/2 c Sliced onion
1 ts Chile powder
1/2 tb Dried thyme
1/4 ts Black pepper
1 1/2 c Cooked rice
1 ea Can diced tomatoes, 15oz
1 ts Oil (olive, canola)
2 ts Corn starch (optional)
4 ea Cloves garlic, minced
This simple skillet dinner assembles quickly and cooks in 30 minutes.
Brown chicken until tender in oil and set aside.
Add garlic to pan with onions and stir to release aroma. Add
rest to skillet making a slurry with a little water of the cornstarch.
Cook at simmer for 30 minutes then add chicken back in to reheat.
Serve over hot rice.
Want more heat? Hot sauce or Chile peppers are often added.
From the VB kitchen of: xxcarol on 15Apr2024
MMMMM
That's the pre version but celery is rare here. Neither Don nor i are very impressed with celery. We'll use white stem from mature bok choy in it's place. I'ss add a lot of cloud ear mushrooms too as they need using up.
Might add a Shishido pepper (mild, green) or 2.
xxcarol
Carol Shenkenberger wrote to All <=-
Pkt message 2 ==► COOKING
en, Creole
Carol Shenkenberger wrote to All <=-
Pkt message 2 ==► COOKING
en, Creole
Not sure what happened there, just FYI.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Parmesan Lamb Chops
Categories: None
Yield: 1 Servings
2 ts Olive oil
1 Clove garlic; minced
1/2 c Canned crushed tomatoes
1/8 ts Oregano; or 1 tsp. fresh,
-chopped
1/4 c Grated Parmesan cheese
8 3-ounce lamb rib chops; 3/4
-inch thick
Prep: 10 min, Cook: 15 min.
Turn on broiler. Heat oil in a heavy saucepan over medium heat.
SautâÇÜ garlic 3-4 minutes. Stir in tomatoes, oregano, and salt and
pepper to taste. Bring to a boil. Remove from heat and stir in
Parmesan cheese. Arrange lamb chops on a lightly oiled broiler pan.
Brush top of lamb chops with tomato sauce. Place chops 3-4 inches
from heat source and broil 5 minutes. Turn chops, brush again with
tomato sauce and broil another 5 minutes. Serve with additional
sauce. Posted to recipelu-digest by molony <molony@scsn.net> on Feb
22, 1998
MMMMM
-- Sean
... Blessed are the young for they shall inherit the national debt.
Carol Shenkenberger wrote to Sean Dennis <=-
You may have one by that name. Just shift the name to add 2 after it
Carol Shenkenberger wrote to Sean Dennis <=-
You may have one by that name. Just shift the name to add 2 after it
I think the message base is damaged here. Your reply was merged with another message from Mike Powell's system that is completely unrelated to cooking.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Kalamaria Parayemista
Categories: Greek, Seafood, Main dish, Appetizers
Yield: 6 Servings
1 kg Small squid
1/2 c Corn oil
1 md Onion; finely chopped
1/2 c Short-grain rice
1/2 c Tomato puree
1/4 c Water
1 sm Cinnamon stick
2 Cloves
Salt
Freshly ground black pepper
1/2 c Dry white wine
Select squid with hoods about 10-12 cm (4-5 inches) long.
To clean squid, pull off head and attached tentacles. Cut out eyes
and beak and discard. Clean dark skin from head and tentacles by
pulling it off or rubbing off with a cloth dipped in coarse salt.
Rinse, chop 3 to 4 into small pieces and keep aside. Remainder may
be stored and fried later.
Clean out hood (body) and remove transparent backbone from inside.
Pull or rub off skin. Rinse well, drain and dry.
Heat 1 tablespoon oil in a pan and gently fry onion until
transparent. Stir in rice and stir over heat for 2 minutes. Add
tomato puree, water, cinnamon stick, cloves, chopped squid, and salt
and pepper to taste. Cover and simmer over low heat for 10 minutes or
until liquid is absorbed. Remove cinnamon stick and cloves.
Fill hoods with rice mixture, packing it in loosely as rice expands
and hoods contract during cooking. Close top with wooden cocktail
picks or sew with strong thread.
Heat remaining oil in a deep pan and fry squid hoods until lightly
coloured, turning them frequently. Reduce heat, add wine, cover and
simmer gently on low heat for 1 hour or until squid is tender. Add a
little water to pan if necessary during cooking. Serve hot or warm as
a mezethaki (appetizer).
Source: The Complete Middle East Cookbook - by Tess
Mallos
ISBN: 1-86302 069 1
Typed for you by Karen Mintzias
MMMMM
-- Sean
... To the thief who stole my anti-depressants: I hope you're happy.
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