Defrosted Could Enjoy!!

Defrosted Could Enjoy!!

Ingredients:
diced meat (either fresh or defrosted, uncooked)
(could use turkey, chicken, pork, whatever you like)
selection of vegetables (either fresh or frozen)
(could use sweetcorn, peppers, mushrooms, beansprouts,
bamboo strips, anything that takes your fancy)
1 large onion, coarsely chopped
2 tablespoons oil
2 tablespoons clear honey
6 tablespoons tomato ketchup
4 tablespoons soy sauce
2 teaspoons smooth French mustard
extra ketchup, soy sauce and cornflour to thicken
rice, to serve (follow instructions on the rice packet)

Directions:
Start the rice going so that you can have rice with it.
Having diced the meat, chop up the onion and the vegetables into
(2 of 3) [12/17/1999 11:46:41 AM]
COLLECTION: Honey-Tint Sauce
bite-sized pieces. Mix together the honey, ketchup, soy sauce and
mustard in a non-metal container.
Now heat the oil in a wok. When hot, add the meat. Keep tossing
and turning the meat (Chinese cooking chopsticks and a wooden
spatula are very useful for this) until cooked. Next add the onions
and keep tossing and turning and then add the vegetables. Keep
tossing and turning until the vegetables are cooked (this will take
a bit longer if you used some frozen vegetables), and then add
the sauce. Keep stirring.
The final step is to get the sauce to the consistency that you want.
It may be at the right consistency already, or particularly if you
have added frozen veg, then it might be a bit too thin and watery.
In this case repeat the cornflour step until you have the right
consistency (probably only need to do it once)
Cornflour step: In the bowl you used for mixing the sauce, put a
tablespoon of ketchup, a dash of soy sauce and a
rounded tablespoon of cornflour. Blend together to
form a smooth paste. Add to mixture in wok and stir
well, heating until it thickens (it thickens at
boiling point)
Serve hot with the rice.
This stir-fry freezes well (not with the rice).
Serves: 4 (well, the quantities of sauce/onion I have given for 4.
It is up to you what proportions/weight of veg and meat you use,
and whether you like lots of sauce or not too much sauce. Go by
visual quantity to see whether you've got the right amount of
ingredients.)
amyl
(3 of 3) [12/17/1999 11:46:41 AM]
Hot Sauce
Hot Sauce
From: Tom Kreitzberg tak@tazboy.Jpl.Nasa.Gov
Date: 30 Jul 1993 15:57:44 GMT
Periperi
1 cup olive oil
1 cup whiskey
1 handful of very hot, dried peppers
Combine the ingredients, let stand for a month or two. Use
liberally on everything.
mara
[12/17/1999 11:46:45 AM]
Killer Cranberry Sauce
Killer Cranberry Sauce
From: noon@lamont.ldgo.columbia.edu (maureen noonan)
Date: Fri, 29 Oct 1993 19:43:22 GMT
This is the best cranberry sauce I have ever had...
1-1/2 C sugar
1 navel orange
1/2 t grated ginger
4 C cranberries
1/2 C (2 oz.) toasted pecans
Grate the orange peel and add to a pot with the sugar and ginger.
Add the juice from the orange into the pot and simmer over
medium heat until the sugar is dissolved.
Add cranberries and cook until they pop - about 5 minutes.
Add pecans and cool sauce.
amyl
[12/17/1999 11:46:50 AM]
NPR'S Mama Stamburg's Cranberry Sauce
NPR'S Mama Stamburg's Cranberry
Sauce
From: Boutwell
Date: Fri, 19 Nov 1993 16:34:30 -0600 (CST)
The beloved radio commentator gave her traditional
Thanksgiving recipe today - I woke up to it just
in time to write it down this year! Some of the
Norman Rockwell preciousness flew out of it
when her mother conceded that this is originally
Craig Clairborne's tome! Anyway...
2 C. raw cranberries
1 small onion, chopped
1/2 C. sugar
3/4 C. sour cream
2 TBS horseradish sauce
Grind together the cranberries and
onion. Add the remaining ingedients
and mix. Freeze this solid,
but a few hours before serving
remove from freezer and place in the
fridge. Makes about 1 pint.
amyl
[12/17/1999 11:46:55 AM]
Plum Sauce
Plum Sauce
From: larry.moore@hillside.com (Larry Moore)
Date: Thu, 18 Nov 1993 12:40:00 -0500
Last July 27th, kookaburra.Jpl.Nasa.Gov!eer (Elizabeth Roettger)
sent me this recipe.
2 heaping spoonfuls plum jam (about 1/4 cup, I think)
1-2 Tbsp soy sauce
1/2 tsp hot chili oil
1 tsp sesame oil
1/4 tsp freshly grated ginger
(1 tsp rice vinegar or sherry)
The plum jam I used was very sweet (compared to the stuff I used to get), so
I added more soy sauce and some rice vinegar to cut the sugar. The soy and
chili oil are the most important additions.
If the result is too thin, mix (maybe a teaspoon) cornstarch with enough
water to make a paste, add that, and then cook the mixture till it bubbles
a little. It should thicken upon cooling. (The plum jam will thin out when
heated, so it ends up thinner when warm than before you added the cornstarch.
Fear not.) You can make it all ahead of time and store in the refridgerator,
so there's time to make adjustments.
I was wrong about needing the microwave - now that I think about it, I used
a pot on the stove when needed. I didn't need it for the stuff I made last
night, but if you're using it on moo shoo or something, make sure it's thick
so it doesn't leak out. Good luck! -Elizabeth
amyl
[12/17/1999 11:47:00 AM]
COLLECTION: Salsas (1)
COLLECTION: Salsas (1)
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 11 Aug 1993 22:17:51 GMT
From Sunset Mexican Cookbook
Cilantro-Lime Salsa
1 small onion, finely chopped
1 cup chopped fresh cilantro (coriander)
1/2 cup each chopped parsley and salad oil
6 tablespoons lime juice
3 tablespoons distlled white vinegar
2 cloves garlic, minced
1 jalapeno or other small hot chile, stemmed, seeded and minced
Mix onion, cilantro, parsley, oil, lime juice, vinegar, garlic, and
chile in a nonmetallic bowl. Makes 2 1/2 cups.
Red Chile Puree
About 9 (3 oz) dried New Mexico or California chiles
2 cups water
1 small onion, cut into chunks
2 cloves garlic
Arrange chiles on a large baking sheet and cook in a 300 oven until chiles
smell toasted (about 4 minutes). Let cool slightly. Discard stems and
seeds.
In a 3 to 4 quart pan, combine chiles, water, onion and garlic; cover and
bring to a boil over high heat. Reduce heat, cover and simmer until chiles
are very soft (about 30 minutes). Remove from heat and let cool slightly.
In a blender or food processor, whirl chile mixture until smooth. Rub
puree through a fine strainer and discard residue. Makes about 2 cups.
Salsa Fresca
2 cloves garlic
1/2 medium-size onion, quartered
1 or 2 jalapeno or other small hot chiles, stemmed and seeded
1 pound firm ripe tomatoes, seeded and coarsely chopped
(1 of 3) [12/17/1999 11:47:01 AM]
COLLECTION: Salsas (1)
2 tablespoons salad oil
juice of 1 lime
salt and pepper (optional)
Using a sharp knife, mince garlic, onion and chiles. Finely chop cilantro
and dice tomatoes. Combine in a nonmetallic bowl; then add oil and lime
juice. Season to taste with salt and pepper, if deseired.
You can make this in a food processor, for a moister (less chunky) texture.
Smoky Roasted Salsa
3 cloves garlic, peeled
1 medium-size onion, quartered
3 large tomatoes
1 canned chopotle chile in adobo sauce
1/4 cup lime juice
2 tablespoons salad oil
1/4 cup packed fresh cilantr leaves
Place a 10 to 12 inch uncoated frying pan over high heat. Add garlic, onion,
and tomatoes. Cook, turning often with tongs, until charred on all sides
(about 10 minutes). Remove from pan and let cool. Cut tomatoes in half
crosswise and discard seeds.
In a blender or food processor, combine vegetables, chipotle, lime juice, oil
and cilantro; whirl to desired consistency. Makes 3 cups.
Mild Chile Sauce
3 1/2 pounds tomatoes, cored and quartered
2 Anaheim chiles, stemmed and seeded
1 large onoin, quartered
1 clove garlic
3/4 cup sugar
1 tablespoon salt
1 1/2 cups cider vinegar
3/4 teaspoon each ground cinnamon and cloves
1/2 teaspoon ground ginger
In a large blender or food processor, whirl tomatoes, chiles, onion, and
garlic in batches until pureed. Pour into a 4-quart pan and stir in sugar,
salt, vinegar, cinnamon, cloves and ginger.
Cook over low heat, stirring often, until thickened and reduced to 1 quart
(about 1 1/2 hours). Let cool. Makes 1 quart.
(2 of 3) [12/17/1999 11:47:01 AM]
COLLECTION: Salsas (1)
Tomatillo Salsa
1 1/4 pounds tomatillos, husks removed
1/3 cup chopped fresh cilantro
1 jalapeno, serrano or ohte rsmall hot chile, stemmed
3/4 cup chicken broth
1/3 cup lime juice
salt (optional)
Rinse tomatillos; arrange in a single layer on a baking sheet and roast
in a 500 oven until slightly singed (about 15 minutes). Let cool. In a
blender or food processor, whirl tomatillos with cilantro and chile. Stir
in broth and lime juice; season to taste with salt, if desired. Makes 3
cups.
Tropical Fruit Salsa
1 firm-ripe mango, peeled and diced
1 cup each diced fresh pineapple and diced honeydew
1/2 cup diced red bell pepper
1/3 cup seasoned rice wine vinegar
2 tablespoons minced fresh cilantro
1/2 teaspoon crushed red pepper flakes
In a bowl, mix mango, pineapple, honeydew, bell pepper, vinegar, cilantro,
and red pepper flakes. Makes 3 1/2 cups.
mara
(3 of 3) [12/17/1999 11:47:01 AM]
COLLECTION: Salsas (3)
COLLECTION: Salsas (3)
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Mon, 16 Aug 93 09:31:21 +0200
Contents
l S ome Notes On Peppers In Mexican Salsa (Lynn Johnson)
l A pricot Salsa (kenf@advtech.uswest.com)
l C hipotle Sauce (Scott Fisher)
l C ilantro-Lime Salsa (Stephanie da Silva)
l C lassic Salsa (Laura Ann Wallace)
l F resh Salsa (Chile) (jongleur@aol.com)
l Ja cquie's Everyday Salsa (Michael Tobis)
l Ji cama Tomatillo Salsa (Laura Ann Wallace)
l Ju evos Rancheros With Red Salsa (Lynn Johnson)
l M ango-Tomatillo Salsa (Andy Perrin)
l M ax Lippitt Salsa (Jody Lytton)
l M esa Verde (Green Sauce) (Laura Ann Wallace)
l M ild Chile Sauce (Stephanie da Silva)
l M y Grandma's Salsa (Lorance Romero)
l P ineapple Salsa (Stephanie da Silva)
l Q uemada Salsa (Laura Ann Wallace)
l R ed Chile Puree (Stephanie da Silva)
l S alsa (Garry Howard)
l S alsa (v932514@vms.ucc.okstate.edu)
l S alsa Campechana (Campeche-Style Sauce) (Lynn Johnson)
l S alsa Cruda (Lynn Johnson)
l S alsa De Jitomate Y Queso (Tomato And Cheese Sauce) (Lynn Johnson)
l S alsa Escabeche Para Carne (Pickled Sauce For Meats) (Lynn Johnson)
l S alsa Fresca (Fritz Knabe)
l S alsa Fresca (Stephanie da Silva)
l S alsa Frita (Lynn Johnson)
l S alsa From Canned Ingredients (Lynn Johnson)
l S alsa From My Mom (Laura Ann Wallace)
l S alsa Roja (Scott Fisher)
(1 of 22) [12/17/1999 11:47:09 AM]
COLLECTION: Salsas (3)
l S moky Roasted Salsa (Stephanie da Silva)
l T omatillo Salsa (Stephanie da Silva)
l T ropical Fruit Salsa (Stephanie da Silva)
l W hite Salsa Dip (Elisabeth)
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: lynn@engineering.ucsb.edu (Lynn Johnson)
SOME NOTES ON PEPPERS IN MEXICAN SALSA
======================================
Chili:
------
The original Nahautl word for sweet green peppers was chilli. The
Spaniards changed the spelling to chile, and in turn the English and
Americans used chili. Although chili was once limited to green pepper,
it is now used as a generic title for all peppers, etc. In Mexico,
there is endless variety ranging through all degrees of hotness from the
sweet chili ancho to the small hot brown chili piquin. Many varieties
are canned. Where these are not available, various peppers found in the
U.S.A. may be substitued, such as small red Italian peppers; or chili
powder, to taste, with a dash of Tabasco sauce for zest.
For chili ancho -- use bell or green peppers
chili poblano -- use bell or green peppers
chili pasilla - use green peppers dried in the sun
chili serrano - use any variety small red or green hot pepper
chili jalapeno -- use any variety small red or green hot pepper
chile verde - use canned green chili peppers (like Ortega brand)
chili mulato - use any hot pepper
Also, tortilla chips can be made at home. An alternative to chips for
your salsa-- serve rounds of a good, soft french bread, or sourdough
bread, lavishly spread with sour cream and heaped with salsa. Yum!
Making your own tortilla chips:
-------------------------------
Cut corn tortillas into pie shaped wedges and fry till they seem crispy,
but NOT BROWN, in hot peanut oil in a deep fat fryer or fry pan, a few
at a time. Drain on paper towels, lightly sprinkle with salt and place
in very low heat oven to keep warm and dry out.
(2 of 22) [12/17/1999 11:47:09 AM]
COLLECTION: Salsas (3)
I tried this with a variety of tortillas, whole wheat, flour, blue corn,
and got good results and compliments.
Back in the time when I was not so concerned with animal fats in my
diet, I used to fry them in bacon fat. They are delicious this way too.
All of these salsa recipes taste better if prepared at least hour ahead
of time and refrigerated.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: kenf@advtech.uswest.com
APRICOT SALSA
=============