Chinese Crab Rice

Yield: 6 Servings
Stephen Ceideburg
2 Green onions, chopped
1 Piece fresh ginger,
- 2-3 cm, grated
4 T Dry sherry
3 T Light soy sauce
3 Blue crabs
400 g Glutinous rice
1 T Soy sauce
1 T Oil
1 t Sugar
The Chinese have comfort food, too, and this dish qualifies. You will
need a large steamer; if you don't yet have one, they can be bought
cheaply in large Chinese or Vietnamese food stores where you can also
pick up the glutinous rice. The dish takes considerably longer to cook
than the previous recipes but little more of the cook's time. By the
time the rice is cooked, it is saturated with crab flavour.
Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger.
Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy
sauce. Prepare three green blue swimmers crabs. Chop two of them into
several pieces with a large knife or cleaver and crack the hardest
pieces of the shell with a hammer. Crack the third crab thoroughly all
over but do not chop up. Pour the sherry-soy sauce mixture over the
crabs and leave to marinate for an hour. Wash 400 grams glutinous rice
in several changes of water until the water runs clear.
Put the rice into a saucepan and pour over it 1.5 L water. Bring to the
boil and boil for 5 minutes. Drain.
In the bottom of a heatproof dish at least 12 cm deep and of a size to
fit into your steamer, pack in the chopped crab pieces, reserving the
marinade. Pour the rice over the top and pack it down. Press the intact
crab into the top of the rice. To the marinade, add a further
tablespoon soy sauce and a tablespoon oil, teaspoon salt and 1 teaspoon
sugar. Pour over the crabs and rice.
Put the dish in the steamer over boiling water and steam for 35-40
minutes. Serve. Diners deal first with the top crab, now half buried in
rice, then fish around, for the rest of the crab pieces in rice.

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Chinese Chicken Cooked with Rice

Yield: 4 Servings
1 1/2 c Long grain white rice
8 oz Boneless chicken thighs
- with skin removed
1 T Light soy sauce
2 t Dark soy sauce
2 t Rice wine or dry sherry
1 t Salt
2 t Sesame oil
1 t Cornstarch
1 1/2 T Peanut oil
2 t Minced peeled fresh ginger
--------------------------GARNISH-------------------------------
tb Dark soy sauce tb Finely chopped scallions
PUT RICE IN CLAY POT or medium-sized pot with water to cover about
-inch. Bring rice to boil; cook until most water evaporates. Reduce
heat to low and cover tightly. Coarsely chop chicken; combine with soy
sauces, wine, salt, sesame oil and cornstarch. Heat wok or large saute
pan until hot. Add oil and ginger; stir-fry for 10 seconds. Add
chicken, and stir-fry for 2 minutes. Pour the contents of wok on top of
the rice, cover, and continue to cook for 10 minutes. Just before
serving, drizzle the soy sauce on top of the rice and garnish with the
scallions.

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Chil Beer Brisket Of Beef Over Wild Rice Amadine

1/2 lb Fresh Beef Brisket
1/2 c Diced Onion
1 t Salt
1 t Pepper
1/4 t Garlic Powder
1 Bottle (12 Oz) Chili Sauce
1 Bottle (12 oz) Beer
1 x Wild Rice Amadine
-------------------------GARNISHES------------------------------
ea Med. Ripe Tomatoes, Sliced x Parsley Sprigs
Place beef brisket, fat side down, in deep roasting pan. Sprinkle
brisket with onion, salt, pepper and garlic powder. Pour chili sauce
over brisket. Cover tightly and cook in slow oven (325 degrees F.) for
3 hours. Pour beer over brisket. Increase oven temperature to
moderate (350 degrees F.) and continue cooking, covered, 30 minutes.
Place brisket on large serving platter and surround with Wild Rice
Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very
thin and serve with hot cooking liquid.

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Beef Strips With Vermicelli

Ingredients

8 ounces boneless beef top round steak
4 ounces packaged dried vermicelli or spaghetti
1 tablespoon cooking oil
1 medium onion, chopped (1/2 cup)
1 14-1/2-ounce can tomato wedges
1 9-ounce package frozen Italian-style green beans or cut green beans
1 4-ounce can sliced mushrooms, drained
1/2 of a 6-ounce can (1/3 cup) Italian-style tomato paste
1/2 teaspoon fennel seed, crushed (optional)
1/4 teaspoon pepper
1 tablespoon grated Parmesan cheese
Grated Parmesan cheese (optional)


Directions
1. Partially freeze meat. Trim fat from meat. Thinly slice meat across the grain into bite-size strips.
2. Cook pasta according to package directions. Drain; keep warm.
3. Meanwhile, for sauce, heat oil in a large skillet or wok over medium-high heat. Add meat and onion. Stir-fry for 2 to 3 minutes or until done.
4. Stir in undrained tomato wedges, green beans, mushrooms, tomato paste, fennel seed (if desired), and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 7 to 8 minutes or until slightly thickened, stirring frequently. Stir in Parmesan cheese.
5. Arrange pasta on individual plates or a large platter. Spoon the sauce over pasta. If desired, sprinkle with additional Parmesan cheese. Makes 4 main-dish servings.

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Honey Mustard Barbecue Pork Ribs

Ingredients

3-1/2 pounds boneless pork country-style ribs
1 tablespoon cooking oil (optional)
1 8-ounce jar honey mustard
1 cup bottled barbecue sauce
2 teaspoons garlic-and-herb seasoning blend


Directions
1. Brown ribs, in several batches, in hot oil in a large skillet, if desired. Drain off fat. Place ribs in a 3-1/2 or 4-quart slow cooker. Combine honey mustard, barbecue sauce, and seasoning blend; pour over ribs. Stir to coat ribs with sauce.
2. Cover; and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Transfer ribs to a serving platter. Strain sauce; skim fat from sauce. Drizzle some of the sauce over the ribs and pass remaining sauce.
4. Makes: 6 to 8 servings

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Phyllo Tarts with Ricotta and Raspberries

Ingredients

5 sheets phyllo dough
2 tablespoons unsalted butter, melted
1 cup low-fat ricotta cheese
1/4 cup white sugar
1 egg
1/2 teaspoon orange zest
1/2 teaspoon vanilla extract
1 pinch ground nutmeg
2 cups fresh raspberries
1 tablespoon confectioners' sugar for dusting

Directions

Drain ricotta cheese in a sieve for 20 minutes; set aside.
Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
Leave phyllo sheets in a stack and use a ruler to trace 6 5-inch squares onto top sheet (3 squares across and 2 squares down). Using a sharp knife, cut along traced lines, through all 5 sheets of dough. Immediately line each tart pan with 5 sheets of dough, lightly brushing melted butter or margarine between each layer. Trim edges of dough.
In a medium mixing bowl, combine ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg. Beat with electric mixer until smooth. Pour an equal amount of mixture into each tart pan.
Bake in preheated oven for 25 minutes, until golden brown. Cool tarts slightly, then arrange raspberries on top. To serve, remove tarts from pans and sprinkle with confectioners' sugar.

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Deboning a Chicken Breast

Happily, the process for boning a chicken breast is a very simple one: you'll master the method in no time at all!

1. The breast might have cartilage, bone, and tendons remaining from the original removal of the breast from the whole chicken.

2. Remove the entire wing from the breast, being careful to leave as much meat as possible on the breast portion. We like to remove the wing tips (as shown in the photo), saving the tips for stock, and using the wings in another recipe.

Chicken Wing Recipes

3. Next, separate the meat from the ribs. With the breast skin-side up, start at the breastbone and use your knife to make a cut along the length of the bone.

Make short, scraping cuts very close to the ribs, while gently pulling the meat away with your other hand.

Continue to cut with your knife close to the bone, and remember, never cut towards your fingers.

Reserve the bones for making stock (keep them in the freezer in a zipper bag until you're ready to use them) or discard them.

4. Remove as much skin from the breast as you would like. Keep in mind a skinless breast contains less fat than a breast with skin intact. However, a skinless breast will require a small amount of added fat to sear or fry it nicely. You can cut the chicken breast into small chunks to add to a stir fry, cut it into strips, or leave the chicken breast whole to be fried, barbequed, or seared.

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Sour Cream Deviled Eggs

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Sour-Cream Deviled Eggs
From: Taste of the South

Servings: 6 to 12 servings
Prep: 20 mins
Total: 20 mins
Rated : Not yet rated
nour_barby says:
very nice www.king-ms.com

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Ingredients

6 hard-cooked eggs, peeled
1 tablespoon sour cream
1 teaspoon Dijon mustard
2 teaspoons lemon juice
Dash paprika
Garnish: additional paprika and 12 green-olive halves


Directions
1. Using a sharp knife, cut eggs in half lengthwise. Remove egg yolks and place in a bowl. Set aside egg-white shells.
2. Using a fork, mash egg yolks. Add remaining ingredients to egg yolks, stirring until smooth and creamy.
3. Fill egg-white shells with egg-yolk mixture. Garnish each egg half with one green-olive half, if desired. Refrigerate until serving time.

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Tilapia with Parsley Potatoes and Carrots

It’s efficient to cook two vegetables in one
pot, and it saves on cleanup, too.
4 tilapia or catfish fillets 4
(about 1˙ lb/750 g)
1 tbsp extra-virgin olive oil 15 mL
˙ tsp salt 2 mL
oe tsp pepper 1 mL
Half onion, minced Half
1 tbsp minced fresh dill 15 mL
(or 1 tsp/5 mL dried
dillweed)
Lemon wedges
PARSLEY POTATOES AND CARROTS:
8 small new potatoes 8
(about 1 lb/500 g)
2 carrots, thickly sliced 2
1 tbsp minced fresh 15 mL
parsley
1 tbsp butter 15 mL
oe tsp each salt and pepper 1 mL
¡PARSLEY POTATOES AND CARROTS:
Scrub potatoes. In saucepan of boiling
salted water, cover and cook potatoes for
10 minutes. Add carrots; cook until potatoes
are fork-tender, about 10 minutes. Drain
and return to pot over low heat, shaking
pan until moisture evaporates, about
30 seconds. Add parsley, butter, salt and
pepper; toss to coat.
¡Meanwhile, arrange fish on foil-lined
rimmed baking sheet or greased broiler pan;
brush with oil. Sprinkle with salt and pepper
then onion and dill. Broil until fish flakes
easily when tested, about 8 minutes. Serve
with potatoes and carrots and lemon wedge
to squeeze over top.
Makes 4 servings. PER SERVING: about 322 cal,
32 g pro, 11 g total fat (3 g sat. fat), 24 g carb, 3 g fibre,
87 mg chol, 942 mg sodium. % RDI: 3% calcium,
10% iron, 112% vit A, 23% vit C, 12% folate.

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Beef Pot Pie

1 tsp vegetable oil 5 mL
2 cups quartered mushrooms 500 mL
salt 4 mL
each dried thyme 2 mL
and savory or oregano
oe tsp pepper 1 mL
2 cups chopped peeled 500 mL
squash or carrots
2 potatoes, peeled 2
and cubed
1˙ cups beef stock 375 mL
5 cups Beef Base 1.25 L
(recipe follows)
† cup all-purpose flour 75 mL
8 oz green beans 250 g
BISCUIT TOPPING:
2 cups all-purpose flour 500 mL
4 tsp baking powder 20 mL
1 tsp salt 5 mL
† cup shortening 75 mL
ß cup milk 175 mL
¡In large saucepan, heat oil over medium
heat; cook mushrooms, salt, thyme, savory
and pepper, stirring often, for 5 minutes.
¡Add squash, potatoes and 1 cup (250 mL)
of the beef stock; bring to boil. Reduce
heat to medium-low; cover and simmer
for 10 minutes.
¡Add Beef Base; bring to boil. Whisk
flour with remaining stock; stir into pan
and cook over medium heat, stirring
often, until thickened, about 5 minutes.
-Meanwhile, trim beans; cut into 1-inch
(2.5 cm) pieces. Add to pan and cook, covered,
until tender-crisp, about 5 minutes.
Pour into 13- x 9-inch (3 L) glass baking
dish; set aside.

-BISCUIT TOPPING: In bowl, combine
flour, baking powder and salt. Using pastry
blender or 2 knives, cut in shortening until
in coarse crumbs. Add milk all at once,
stirring with fork to make soft, slightly
sticky dough. Turn out onto lightly floured
surface; knead gently 10 times.
-Pat out dough to 13- x 9-inch (33 x 23 cm)
rectangle; cut into 12 squares. Using spatula,
place on filling. Bake in 450°F (230°C) oven
until bubbly and topping is no longer
doughy underneath, about 20 minutes.
Makes 6 servings. PER SERVING: about 664 cal,
43 g pro, 26 g total fat (8 g sat. fat), 62 g carb,
5 g fibre, 76 mg chol, 1,233 mg sodium. % RDI: 18%
calcium, 48% iron, 40% vit A, 30% vit C, 25% folate.
TIP: For a quicker version of the pie,
use different toppings. For a phyllo pastry
topping, brush 6 sheets phyllo pastry with
melted butter; scrunch them over pie and
bake for last 10 minutes of cooking. For
biscuit topping, use commercial frozen
biscuit dough.

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