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COCONUT CURRY SOUP EXPLOSION

Servings: 4
Ingredients:

1/4 lb Soba noodles
-OR- dried thin spaghetti
2 ts Coconut milk
2 c  Chicken broth
1    Lemongrass stalk (no leaves)
- cut into 1-inch lengths
4 sl Fresh galangal (thin slices)
-OR ginger
3 tb Fish sauce
1 tb Curry powder (or more)
2 ts Grated lime peel
-(or finely minced)
2 tb Lime juice
4    Hot red chilies
- seeded and slivered; -OR-
2 ts -Chinese chili sauce
4    Chicken breast halves
-(skinless and boneless)
1 tb Oriental sesame oil
8    Button mushrooms
Salt; to taste
Cilantro sprigs, for garnish

ADVANCE PREPARATION: Bring 5 quarts of water to a rapid boil. Add thenoodles and cook until just tender in the center, about 5 minutes.Immediately drain, rinse with cold water, and drain again. Mix in thecooking oil and set aside.
In a 3-quart saucepan, combine the coconut milk, broth, lemongrass,galangal or ginger, fish [...]

RIGO JANCSI, Part 2 Of 2

Servings: 1
Ingredients:

See Part 1

: Continued from Part 1
TO MAKE GLAZE: In a small, heavy saucepan, heat the sugar, water andchocolate over medium heat, stirring constantly, until the sugar andchocolate are dissolved. Make sure the sugar is fully dissolved or you willget a grainy glaze. Cover the pan and let the glaze cool [...]

Sambal Kecap (Soya Sauce And Chilli Relish)

Servings: 1
Ingredients:

2 tb Dark soya sauce
Juice of 1/2 a lemon or 1
-lime
2    Cabi rawit (page 51),
-crushed, or 1 tsp chilli
-powder
2    Shallots, sliced very thin
1    Clove of garlic, crushed
-(optional)
1 tb Boiled water

In Indonesian ‘kecap’ is pronounced ‘ketchup’. Some folks say thisis the origin of our word for the red stuff.
The ‘cabi rawit’ referred to below are the tiny bird peppers. Youcould substitute any hot chili.
This is a very simple sambal, quick and easy to make. It is ideal foradding [...]

Chocolate Fudge Icing

Servings: 6
Ingredients:

1 c  Minus 1 TBSP rich milk
Remove from heat and stir in
-until dissolved:
2 c  Sugar
1/8 ts Salt
2 oz Grated chocolate

This icing recipe is a candy recipe with milk added to make it intofrosting.
Bring to a boil in a large heavy pan: Bring t a boil and cook covered2-3 minutes until the steam washes down from the sides of the pan anycrystals which may have formed. Uncover, redice heat and cook withoutstirring [...]

SAUSAGE BALLS #2

Servings: 6
Ingredients:

1 lb Sausage meat
2 c  Bisquick powder
2 c  Cheddar cheese

Grate the cheese and allow it to come to room temperature (or grate it atroom temperature). Mix (by hand, or with a fork or spoon) with theBisquick powder and the sausage meat (crumbled). Form into bite-sizedballs, around 3/4′ in diameter. Cook on foil or a baking pan at 325 F forabout 20 [...]

RIGO JANCSI, Part 1 Of 2

Servings: 1
Ingredients:

————————————CAKE————————————
2 T  Butter                            1/2 C  Sugar
Flour or cocoa                      4    Eggs, separated
3 oz Chocolate, unsweetened              1 pn Salt
3/4 C  Butter (unsalted),                1/2 C  Flour, all-purpose
-softened                                -(sifted)

———————————-FILLING———————————-10 oz Chocolate (semisweet), 1 1/2 C Heavy cream-chopped or broken 4 T Dark rum-into small chunks 1 t Vanilla extract
———————————–GLAZE———————————–7 oz Chocolate (semisweet), 1 C Sugar, granulated (fine)-broken or chopped 1/3 C Water-into small chunks
TO MAKE CAKE: Preheat the oven to 350 degrees F. With a pastry brush [...]

Popovers

Servings: 6
Ingredients:

2    Eggs                                     -strawberries
1 c  Sifted all-purpose flour            1 c  Milk
Butter, jam or fresh              1/2 ts Salt, optional

Beat the eggs lightly. Add the milk, sifted flour and salt. Mix gentlywith a fork, leaving lumps. Grease a 6-cup muffin pan or a popover pan.Fill each cup about 3/4 full and place in a cold oven. If your popover panhas 8 cups, fill the empty cups 3/4 full with water. Turn the oven [...]

Rhubarb Raisin Crumble

Servings: 8
Ingredients:

3 lb Rhubarb; trimmed *
1/2 c  Strawberry preserves **
1/2 c  Raisins
1 tb Finely grated orange zest***
2 c  Granola, pref. maple walnut
Maple syrup to taste

*Note: Rhubarb should be in 1-inch slices.**Use fruit-sweetened preserves.***Use organic if possible.
Combine ingredients in a heatproof pan 13×8×2 inches. The combinedingredients will seem dry; don’t be concerned; the rhubarb will give upconsiderable liquid as it cooks. Place pan in a cold oven, set temperatureto 375 F, and bake uncovered for 15 minutes. [...]

TURKEY SCALLOPINE

Servings: 2
Ingredients:

2    6 ounce Turkey Escalopes
1    Glass Sparkling Muscatel
-grape juice or vermouth
5 fl Double Cream
Salt and Pepper
1 tb Oil
1 tb Butter

Wrap the escalopes in clingfilm and flatten gently with the back of a heavyfrying pan until they are really thin. Peel off the clingfilm.
Heat the oil then the butter in a large frying pan. Put in the meat andpress down firmly so it is all in contact with the frying pan.
Let it sizzle [...]

Saltimboca Alla Romana

Servings: 6
Ingredients:

12 sl Of veal from the upper leg,
-cut 1/2 inch thick
12    Thin slices prosciutto (fat
-and lean)
24    Fresh sage leaves
Flour
6 tb Butter
1 1/2 c  Dry white wine
Salt and freshly ground
-pepper

Put the veal slices between sheet of wax paper and pound them withthe flat side of a meat cleaver to make them slightly thinner thanthey were cut. Season them with salt and pepper, place 2 sage leaves(dried sage is a poor substitute for this dish, but it may be used ifnecessary) and [...]