Guest guest Posted July 3, 2004 Report Share Posted July 3, 2004 * Exported from MasterCook * Frizzled Onions Recipe By :Copyright John Ash and Sid Goldstein, 1995 Serving Size : 6 Preparation Time :0:00 Categories : Deep-fried Dishes Root Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup unbleached all-purpose flour 2 teaspoons salt 1/4 teaspoon freshly ground white pepper 1 teaspoon pure California or New Mexico chile powder vegetable oil -- for frying 2 onion -- sliced very thinly into rounds and separated into rings Combine the flour, salt, pepper, and chile powder in a bowl. In a large saucepan or a deep fryer, add oil to a depth of 2 inches and heat to 360 degrees. Dredge the onion rings thoroughly in the seasoned flour. Shake off excess flour and deep-fry until golden brown and crisp. Drain on paper towels. The Frizzled Onions may be prepared a couple of hours in advance if necessary. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 14 Calories; trace Fat (3.4% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 712mg Sodium. Exchanges: 1/2 Vegetable. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Green Chile and Cheese Rice Recipe By :Copyright John Ash and Sid Goldstein, 1995 Serving Size : 4 Preparation Time :0:00 Categories : Chardonnay Gewurztraminer and Riesling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Jack cheese -- cut into 1/2-inch cubes fresh cilantro leaves 2 large poblano chiles -- roasted and seeded, cut in 1/2-inch strips, lengthwise 1 tablespoon unsalted butter -- or vegetable oil 1/2 cup onion -- minced 1 tablespoon garlic -- minced 1 cup basmati rice -- or other long-grain rice 1 teaspoon dried oregano 1/2 teaspoon fennel seed 1 3/4 cups rich chicken stock -- or chile or corn stock Make the little " presents " by wrapping each cube of cheese with a cilantro leaf in a strip of roasted poblano. Set aside. In a medium saucepan over moderate heat, melt the butter and saute the onion and garlic until soft but not brown. Add the rice, oregano, and fennel seed. Continue to saute for 2 minutes more, stirring occasionally. Add the stock and bring to a boil. Lower the heat to a simmer, cover, and cook for 10 minutes; the stock will be mostly absorbed but still visible. Gently poke the chile-wrapped cheese into the rice in various spots. Replace the cover and continue to cook for 5 minutes or until all the stock is absorbed. Remove from the heat and let stand, uncovered, for 3 to 5 minutes before serving. Recommended wine: If the rice is being served alone, I would choose a simple, crisp non-oaked Chardonnay. If the rice is being offered as part of a larger meal with a lot of additional chile heat, then I'd recommend a fresh, off-dry wine, such as Riesling or Gewurztraminer. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 192 Calories; 4g Fat (18.6% calories from fat); 4g Protein; 35g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 32mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat. NOTES : This rice makes a delicious accompaniment to almost anything. I love the idea of burying little " presents " in the rice to discover as you serve. For a simple meatless meal, serve the rice with some grilled or roasted tomatoes and a salad of savory greens. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Vegetable Basil-Parmesan Marinade Recipe By :Copyright John Ash and Sid Goldstein, 1995 Serving Size : 8 Preparation Time :0:00 Categories : Italian Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups loosely packed basil leaves -- chopped 1 1/3 cups olive oil 1/2 cup white wine vinegar 2 tablespoons garlic -- minced 2/3 cup freshly grated Parmesan cheese salt and freshly ground black pepper Place all ingredients but the salt and pepper in a food processor or blender and pulse in short bursts until just combined; season to taste. The marinade should have a bit of texture. This marinade is especially good with grilled tomatoes and onions. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 323 Calories; 36g Fat (97.9% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 7 Fat; 0 Other Carbohydrates. NOTES : This may be made a day ahead and stored in the refrigerator. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Grilled Vegetable Mustard Marinade Recipe By :Copyright John Ash and Sid Goldstein, 1995 Serving Size : 8 Preparation Time :0:00 Categories : Marinades Roasted Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup olive oil 1/3 cup scallions -- finely minced, both white and pale green parts 1/2 cup dry white wine 4 tablespoons roasted garlic 1 cup Dijon-style mustard 1 1/2 tablespoons sugar salt and freshly ground black pepper Whisk all ingredients together until combined, seasoning to taste. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 222 Calories; 22g Fat (88.8% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 377mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 4 Fat; 1/2 Other Carbohydrates. NOTES : This may be made a day ahead and stored in the refrigerator. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Vegetable Thai-Style Marinade Recipe By :Copyright John Ash and Sid Goldstein, 1995 Serving Size : 8 Preparation Time :0:00 Categories : Asian Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons Thai fish sauce 1/2 cup light-brown sugar -- firmly packed 1/4 cup soy sauce 1 cup unsweetened coconut milk 3/4 teaspoon red chile flakes -- (or to taste) 2 tablespoons curry powder 6 tablespoons fresh lime juice 6 tablespoons fresh cilantro -- chopped Place all ingredients in a food processor or blender and process in short bursts until smooth. This marinade goes especially well with eggplant and sweet peppers. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 13 Calories; trace Fat (13.2% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 516mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Fat. NOTES : This may be made a day ahead and stored in the refrigerator. Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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