3 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1 teaspoon salt
1 lb firm-fleshed fish *
2/3 cup olive oil
1 large onion, finely sliced
6 tablespoon wine vinegar
2 tablespoon water
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/2 cup honey
1/4 cup raisins
* (snapper, halibut) in steaks or fillets
Serve with couscous prepared with toasted almond slivers, currents and chopped Italian parsley.
Mix 1 tsp cayenne, cumin and 1/2 tsp salt. Rub fish with mixture and let stand in refrigerator 1 hour. Dredge fish in flour. Heat olive oil in skillet over medium-high heat until hot but not smoking. Fry fish, turning halfway through, for total cooking time of 10 minutes per inch of thickness. Remove from pan and set aside. Pour off all but 2-3 TBS oil. Fry onion in remaining oil until golden, about 5 minutes. Add remaining 2 tsp cayenne, wine vinegar, water and remaining 1/2 tsp salt. Cook 5 minutes at medium heat. Add remaining ingredients and simmer until water is nearly evaporated and only oil and honey-onion paste remain in skillet, about 7 minutes. Add fish and warm briefly before serving. Makes 2-3 servings.
Chicken With Vegetables
2 chicken breasts; sliced at an angle
3 tablespoon sherry
1 teaspoon corn starch
1 salt; to taste
20 snow peas
1 can bamboo shoots; sliced
8 large black mushrooms; sliced thick
1 can water chestnuts; sliced
2 stalks green onions; sliced in 2 inch pieces
3 cloves garlic; cut in two or three
Mix chicken meat with sherry, corn starch and salt, set aside. Heat two tbsp oil in frying pan. Toss in garlic and onions and stir fry for thirty seconds. Add chicken and stir fry until just done. Remove from pan. Heat two more tbsp oil in frying pan and add snow peas and stir fry until almost bright green. Add other vegetables and meat. Stir fry until meat is done.
Apricot Stuffed Chicken Breasts
6 skinless boneless chicken breasts
Mix Together the following:
2/3 cup apricots; chopped
3 tablespoon chopped onion
2 tablespoon slivered almonds
1 tablespoon parsley
1/4 teaspoon salt
Apricot Yogurt Sauce:
1 cup plain nonfat yogurt; warmed
1/2 cup apricots; chopped
1/4 cup dijon mustard
1 teaspoon sugar; *note
Place apricot mix inside each piece of chicken; roll up and secure with toothpicks. Bake in 375°F oven for 30-40 minutes.
Remove from oven and spoon warmed apricot-yogurt sauce over each breast:
* NOTE: or 1 package of Equal (Nutrasweet), or other sweetening agent
Shredded Beef Enchiladas
2 lb boneless beef chuck
1/4 cup water
3 tablespoon red wine vinegar
1 1/2 cup beef broth (canned is fine)
2 tablespoon chili powder
1 1/2 teaspoon ground cumin
1 salad oil
1 small onion, chopped
2 can diced green chiles (7oz.)
1 tablespoon all purpose flour
2 cup sour cream
3 cup shredded jack cheese
12 corn tortillas
Trim and discard most of fat from beef, the place in 5 to 6 qt. pan with water. Cover and cood over med. heat for 30 min. Uncover and cook, turning as needed, until liquid evaporates and meat is well browned.
In a bowl, combine vinegar, broth, chili powder and 1 tsp. of cumin; pour over meat. Continue cooking over med. heat until meat is very tender and apart easily. Let meat cool; shred and mix with pan juices.
In lge. fry pan, combine 2 tbs. oil, onion, chiles, and remaining 1/2 tsp. cumin. Cook over med heat, stirring occasionally, until onion is soft. Stir in flour; then blend in 1 cup of the sour cream an stir until simmering. Remove from heat and blend in 1 cup of the cheese. Season to taste with salt. Set aside.
In wide frying pan, heat 1/2" oil over med. heat. When oil is hot, add 1 tortilla at a time and cook, turning once, just until limp (10 seconds max.) Drain on paper towels and keep warm. Spoon 1/3 cup sour cream sauce and 1/4 cup shredded beef down center of each tortilla; roll to enclose. Set enchiladas, seam side down, in a 10 x 15 inch baking pan. Stop here if preparing for next day. Cover with plastic wrap and refrigerate.
Bake uncovered in 375°F. oven until hot in center. Sprinkle with remaining 2 cups cheese evenly on top. Return to oven until cheese is melted.
Use wide spatula to serve. Pass sour cream to spoon on individ. servings.
Shrimp And Barbecued Pork Fried Rice
3 cup cooked long-grain rice, preferably; cold
3 tablespoon peanut or vegetable oil
1/2 teaspoon salt
1 teaspoon shrimp paste, or more (opt.)
1/2 teaspoon sugar
1 1/2 tablespoon soy sauce
2 teaspoon oyster sauce
2 large eggs; lightly beaten with
1 egg yolk
1/2 cup cooked bay shrimp
1/2 cup chinese barbecued pork cut into 1/4-inch pieces
1/2 cup leftover cooked chicken cut into 1/4-inch pieces
1/2 cup fresh or frozen peas blanched
1 cup finely shredded romaine =or=- iceberg lettuce
1/2 cup chopped green onions
Break up clumps of rice by gently rubbing between the palms of your hands into a large bowl. Over medium- high heat, preheat wok until hot. Add oil; tilt wok to coat sides. When oil is moderately hot, add salt and the optional shrimp paste, stir until fragrant or for 5 seconds. Immediately add rice and quickly stir-fry, pressing and poking at clumps of rice until all grains are separated, without browning rice (about 3 minutes). Season with sugar, soy sauce and oyster sauce. Stir-fry until each grain is evenly coated (about 1 minute). Push rice to sides of wok. Add beaten egg mixture to center of wok, and allow to cook, lightly beating eggs in center only (about 1 minute). Toss together with rice. (Small flecks of egg will appear interspersed in the rice.) Add shrimp, barbecued pork, chicken, peas, lettuce, and green onions; toss and stir until mixed and heated through and lettuce is wilted (about 2 minutes).
Shrimp And Jicama Salad With Chile Vinegar
5 cup water
1 lb small fresh shrimp; unpeeled
2 cup jicama; peeled and shredded
4 large tomatoes; sliced
4 large fresh tomatillos - husked and sliced
1 fresh cilantro sprigs (opt.)
2/3 cup white wine vinegar
1/4 cup sugar
1/8 teaspoon salt
3 tablespoon fresh cilantro; minced
2 tablespoon jalapeno pepper - seeded and minced
Bring water to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse in cold water. Chill. Peel and devein shrimp.
Pour 1/3 cup of chile vinegar over shrimp; toss gently. Pour 1/2 cup chile vinegar over jicama; toss gently. Arrange tomato slices and tomatillo slices on individual salad plates; top evenly with jicama mixture. Place shrimp mixture over jicama mixture. Pour remaining chile vinegar over salads. Garnish with fresh cilantro sprigs, if desired.
To make the chile vinegar, combine all vinegar ingredients in a medium mixing bowl; stir with a wire whisk until well blended. Yield: 1 1/4 cups vinegar.
Shrimp And Vegetables With Linguine
1/2 lb linguine
1 tablespoon olive oil
1/2 cup chopped onion
1 stalk celery,chopped
1/2 cup chopped sweet red pepper
1 1/2 cup broccoli florets
1 1/2 cup chicken broth,divided
1 tablespoon cornstarch
20 medium shrimp,peeled and deveined
1 clove garlic,minced
2 green onions,sliced
2 tablespoon dry white wine
1 teaspoon lemon juice
Freshly ground black pepper
Cook linguine in 3 quarts boiling water until done but firm to the bite.Set aside and keep warm.Meanwhile,in a 10" skillet,saute onion and celery 2 minutes in olive oil.Add sweet red pepper,broccoli and 1/2 cup of the chicken broth.Cover and cook 2 minutes.Add cornstarch to remaining cup chicken broth and set aside.Stir in shrimp,garlic, green onions,reserved chicken broth and cornstarch,white wine,lemon juice and pepper into vegetables.Cover and cook 2 to 3 minutes or until shrimp has turned pink and the sauce has thickened.Serve immediately over cooked noodles.Serves 4.
4 cup cooked fettuccine
2 tablespoon olive oil or butter
3 tablespoon flour
2 tablespoon minced onion
1 teaspoon minced garlic
2 tablespoon finely chopped fresh parsley
1 cup milk or cream
1/4 cup parmesan cheese
2 cup shrimp, peeled and deveined
1 salt to taste
1 louisiana hot sauce or ground cayen; ne pepper to taste
In a medium-sized frying pan, heat the oil over medium heat, the stir in the flour and make a medium dark roux. then stir in the onions, garlic, and the parsley, and cook until the onions are clear. gradually add the milk and continue cooking over the medium heat until thickened. add the cheese and stir until melted. then stir in the shrimp, salt, and hot sauce. cook just until the shrimp are pink and opaque, about 3 or 4 minutes; then stir in the fettuccine and mix well.
Yields 4 to 6 servings
1 cup shrimp, chopped fine
2/3 cup celery, chopped
2 teaspoon onion, chopped
2 teaspoon capers, chopped
1/2 teaspoon curry powder
2 teaspoon lemon juice
4 tablespoon mayonnaise
1 loaf of thin sliced bread
Trim crust and roll bread with a rolling pin. Brush on side with melted butter. Turn over and on unbuttered side place spoonful of shrimp mix. Roll up. Place seam down on cookie sheet. Bake at 375°F for 10 minutes. If you make ahead of time and freeze, it would be best to let them thaw a few minutes, then cook at 375 degrees for 10 minutes.
2 cup rotini macaroni, uncooked
1 lb chicken breasts, boneless and skinned
1/2 cup dry white wine
1/2 cup water
1/3 cup olive oil or vegetable oil
2 tablespoon white wine vinegar
2 tablespoon lemon juice
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 1/2 cup thinly sliced sweet red pepper, cut; in 2-inch lengths
1/2 cup chopped fresh parsley
1/2 cup sliced green onion
2 tablespoon capers
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In a small saucepan, place chicken breasts; cover with wine and water. Simmer, uncovered, about 20 minutes or until done; discard liquid. Set chicken aside to cool. Cut chicken into strips. In a small bowl, whisk together oil, vinegar, lemon juice, garlic, salt and pepper. In a large bowl, combine pasta, chicken and oil mixture. Add red pepper, parsley, onion and capers; mix thoroughly. Cover; refrigerate.
Combine the turkey, whole fennel, crushed fennel seed, red pepper, salt, pepper and the garlic in a large bowl. Mix thoroughly with hands to distribute spices evenly.
Shape into 16 equal patties. refrigerate, covered, up to several hours.
To cook patties; Lightly spray the bottom of large skillet. add just enough water to cover bottom . Add patties to skillet, making sure they don't touch. Cook, uncovered, over medium heat, turning once, untill brown and cooked through.
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