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Stuffed Cabbage With Red Pepper Vinaigrette
Core the cabbage and remove tough outer leaves.
Bring a large pot of water to a boil, add the cabbage and boil until the outer leaves are just soft and easy to pull off.
Remove the cabbage from the water, leaving the cooking liquid in the pot, and peel off about 10 outer leaves and set them aside.
Chop enough of the remaining cabbage to make 3 cups of chopped cabbage.
Heat oil in a large saucepan, add onion and saute until tender, about 10 minutes.
Add the garlic, chopped cabbage, salt and pepper and saute for another 10 minutes, stirring occasionally.
Meanwhile, place the bread in a bowl and pour in the milk.
When the bread has absorbed the milk, add the eggs and anejo cheese and mix well with your hands.
Add bread mixture to the cooled sauteed vegetables and mix well.
Line a large bowl with cheesecloth, letting the edges come up over the bowl.
Line the sides and bottom of the bowl with about 8 of the cabbage leaves.
Fill the bowl with the vegetable mixture and cover with the remaining cabbage leaves.
Bring the corners of the cheesecloth together and tie into a bundle.
Carefully lift the cabbage bundle and place in the pot with the cabbage cooking liquid so that it is completely covered.
Bring to a boil, then lower heat and simmer for about 30 minutes.
To serve, cut the cheesecloth and invert the cabbage onto a serving platter.
Drizzle with red pepper.
Stuffed Artichokes With Red Pepper Vinigrette
Using a stainless-steel knife cut off the stems of artichokes and discard.
Break off the tough outer leaves and cut off the top fourth of the artichokes.
Using sharp kitchen scissors, snip off the tops of the remaining leaves.
Rub the cut edges with a lemon half.
Bring a large pot of salted water to a boil.
Add the juice of the two lemons reserving 3 tablespoons.
Add the prepared artichokes to the boiling water and cook for 20 to 30 minutes or just until a few leaves pull out easily, taking care not to overcook the artichokes.
Drain the artichokes, place inverted on paper towels and allow to cool completely.
Preheat oven to 375 degrees fahrenheit.
In a small heavy saucepan heat 2 tablespoons olive oil over moderately low heat and cook the red bell pepper, reserving 1/4 cup for garnish, the onion, and the garlic until softened.
In a bowl combine the softened vegetables, bread crumbs, scallion, cheese, thyme, cayenne, lemon juice and 2 tablespoons of remaining olive oil, and salt and pepper to taste.
Carefully spread open the center leaves of each artichoke and scrape out the chokes with a small spoon.
Spread the leaves of artichokes gently and fill the center and spaces between the leaves with the stuffing.
Arrange the stuffed artichokes in a baking dish just large enough to hold them and add enough water to cover bottom of dish.
Drizzle 1 to 2 tablespoons of remaining oil over artichokes and bake 12 to 15 minutes.
In a small bowl whisk together vinegar, remaining 2 tablespoons olive oil, remaining 1/4 cup of red bell pepper, and salt and pepper to taste.
Serve warm artichokes drizzled with vinaigrette.
Strawberries Macerated In Red Wine
Wash the strawberries and pat dry with paper towels.
Remove the hulls and stems.
Invert on paper towelling to drain for 1/2 hour at room temperature.
Cut the berries in halves or quarters depending on size.
Transfer to a glass bowl.
Pour the wine and the balsamic vinegar over the strawberries.
Add sugar to balance the flavor of the strawberries.
Refrigerate for 2 hours, stirring about every half hour.
Spoon the strawberries with a little bit if the juices into a shallow bowl.
Garnish with mint.
Serve with a fork and dessert spoon.
From chef jimmy schmidt, owner/chef rattlesnake club, tres vite, cocina del sol; detroit, southfield, busters bay, orchard lake.
Stir-Fried Red Flannel Hash
In a heavy skillet heat the butter and the oil over moderately high heat until the foam subsides and in the fat stir-fry the beets, the carrots, the potatoes, the corned beef, and the scallions with salt and pepper to taste for 6 minutes, or until the hash is browned.
Posted by chef on September 23rd, 2009 under fried, hash, red, stir | Comment now »Stir-Fried Sweet And Sour Red Cabbage
Cut the tough central stalk out of the cabbage, then shred thinly.
Spread out in a colander, and sprinkle with the salt.
Turn, then leave to drain for 30 minutes.
Rinse under the cold tap and pat dry with kitchen paper.
Mix the vinegar with the water and sugar.
Heat the oil in a wok or a large frying pan until very hot.
Keep the heat high throughout.
Add the cabbage, and stir and toss for 3 minutes.
Add the pine kernels and continue to stir fry for 2 minutes.
Stir the vinegar mixture, and pour into the cabbage.
Add the raisins and plenty of pepper.
Stir fry for 1-2 minutes longer until the liquid has evaporated and serve.
Stir-Fried Broccoli, Red Onion, And Red Pepper
In a large skillet over medium-high heat, add oil and butter.
Add broccoli and toss to coat with oil and butter.
Cook until bright green and heated through 5 to 8 minutes.
Add onion slices; cook, tossing with broccoli, until onion is translucent about 5 minutes.
Add red pepper and continue cooking until pepper is soft but still holds its shape 2 minutes.
Toss basil and oregano with broccoli, onion, and red pepper, and serve immediately.
Stewed Red Beans
Rinse the beans in a colander under cold running water, discarding any pebbles or broken beans.
Either soak in cold water to cover overnight, or bring to a boil and allow to sit, covered, for 1 hour.
Drain.
Bring the beans and ham hocks to a boil with 2 quarts of water.
Simmer covered for one hour, then remove the ham hocks, and drain the beans.
When the ham hocks are cool enough to handle, remove the meat and discard the skin and bones.
While the beans are simmering, brown the sausage in a skillet over medium heat.
Remove the sausage with a slotted spoon, and add the celery, onion, green pepper and garlic to the pan.
Saute until the onion is translucent, about 5 minutes.
Place the beans, sausage, vegetables, ham meat, bay leaves, salt, pepper, thyme, oregano and tabasco in a saucepan with 6 cups of water.
Bring to a boil over medium heat, stirring occasionally, and cook for 45 to 60 minutes over low heat, stirring frequently.
Stir frequently, especially towards the end of the cooking time.
The mixture should be thick and the beans should have started to break up.
Discard the bay leaves.
Serve while hot.
Note: the beans can be prepared up to three days in advance and refrigerated, tightly covered with plastic wrap.
Reheat in a microwave oven or in a 300f oven for 25 minutes.
Stewed Beef In Red Wine
Cut meat into 1-inch cubes.
In a large dutch oven over medium-high heat, sear beef in 1 teaspoon of the safflower oil until lightly browned on all sides.
Pour in brandy and ignite, shaking pan until flames subside.
Add wine, stock, tomato paste, garlic, thyme, and bay leaf.
Bring to a boil, then lower heat to simmer.
Cook, uncovered, until tender about 20 to 30 minutes.
Preheat oven to 200 degrees fahrenheit.
Peel onions and cut a small x in the top of each to prevent them from falling apart as they cook.
In a small skillet over medium-high heat, saute onions in 1 teaspoon of the olive oil.
Add the water, cover, and cook for 15 minutes.
Drain onions and set aside.
In the same pan over medium-high heat, saute mushrooms in the remaining 1 teaspoon safflower oil for 5 minutes.
Set aside.
Remove beef from sauce and keep warm on a platter in the oven.
Bring sauce to a boil and reduce to half its volume by simmering, uncovered, for 10 minutes.
Combine together remaining olive oil and flour and drop into boiling sauce by spoonfuls, stirring with a whisk until sauce thickens.
Return beef to sauce, and add onions and mushrooms.
Heat through and serve over rice.
Steamed Whole Red Snapper With Asian Flavors
Sprinkle inside of each fish with salt.
Using sharp cleaver or knife, make 4 diagonal slits on 1 side of each fish, spacing equally and cutting to the bone.
Insert 1 slice of ginger, 1 slice of garlic and 1 cilantro leaf into each slit.
Turn fish over.
Make 4 diagonal slits on second side of each fish and insert remaining sliced ginger, sliced garlic and cilantro leaves.
Arrange fish in a 9-inch diameter glass pie dish.
Can be made 6 hours ahead.
Cover; refrigerate.
Pour enough water into wok or large pot to reach depth of 1 1/2 inches.
Place bottom of 11 to 12 inch diameter bamboo steamer over water in wok or open a steamer rack and place in pot.
Place dish with fish in bamboo steamer or on steamer rack.
Curl tails if necessary to fit.
Sprinkle 1 tablespoon each of chopped cilantro, shallots, lemongrass and green onions into dish around fish.
Combine broth and 1 tablespoon soy sauce in cup and pour into dish.
Bring water to boil.
Cover bamboo steamer or pot.
Steam fish until just opaque in center at bone, about 18 minutes.
Meanwhile, combine sesame oil and vegetable oil in heavy medium skilled.
Add chopped ginger and chopped garlic, then 2 tablespoons each of chopped cilantro, shallots, lemongrass and green onions.
Stir over medium heat until oil is hot and seasonings are fragrant, about 3 minutes.
Pour seasoned oil into small bowl; add remaining 2 tablespoons soy sauce.
Using oven mitts as aid, transfer dish with fish to work surface.
Using large spatula, transfer fish to platter.
Spoon juices from dish over fish.
Spoon some of seasoned oil over fish.
Serve fish with rice; pass remaining seasoned oil.
*lemongrass is available at southeast asian markets and in the produce section of some supermarkets.
Steamed Red Snapper With A Julienne Of Vegetables
Clean out the fish and cut off fins and tail.
Place the aromatics into the steamer and bring to the boil.
Place the fish into the steamer and cook for 15 minutes approximately, depending on size and thickness.
Mix together the oil, soy sauce, crushed garlic and if required the scotch bonnet.
Remove the skin from the fish and return the fish back to the steamer.
Scatter the vegetables over the fish, season and drizzle over the soy mix.
Leave and finish off cooking, approximately 5 minutes.
Serve either in or from the steamer.
Steamed Red Snapper (Tomi Tchim)
1 scrape off scales; remove intestines and gills from red snapper leaving head, tail and fins.
Make 3-4 deep slits on front and back of fish and sprinkle with salt and pepper.
2 add seasonings to ground beef and mix well.
3 place filling 2 into spaces where deep slits were made on front and back of fish and steam fish in steamer for about 15 minutes.
4 separate egg whites and yolks and beat.
Make thin egg white and yolk sheets in frying pan and shred them into pieces 1-1/2 inches long.
Cut leaves off watercress and cut stems into pieces 1-1/2 inches long and pan fry.
Soak mushrooms in warm water for 6 minutes and clean well.
Shred mushrooms and pan-fry, seasoning with salt and pepper.
Shred red pepper and pan-fry.
5 wash fresh garland chrysanthemum and cut into desired length.
Crack gingko nuts to remove shell.
Roast in lightly greased pan until they turn green.
Peel off skin.
6 arrange each prepared foods egg yolk, egg white, mushroom, watercress, red pepper atractively on fish.
Steam decorated fish in steamer for 3 minutes or bake in oven until fish is cooked.
Transfer decorated fish to serving dish and garnish.
With garland chrysanthemum and roasted gingko nuts.
By jong joung lee.
Steamed Red Snapper
Cut deep gashes into the sides of the fish, about 3/4 inch 2 cm apart; it does not matter if the gashes hit the bone.
Rub the salt all over the fish, inside the cavity as well as on the skin outside, then put the fish on a plate or in a shallow bowl.
Slice the ginger thinly.
Clean the scallions, then cut into 1 inch 2-1/2 cm lengths.
Put half the scallions and ginger into the cavity of the fish.
Carefully sprinkle the soy sauce and sesame oil over the fish, then spread the rest of the ginger and scallions on top.
Pour one or two inches 2-1/2 or 5 cm of water into a wok.
Put the plate in a steamer tray and set the tray over the water.
Sprinkle the wine or sherry over the fish.
Bring the water to a boil, then cover the steamer and steam the fish for 20 to 25 minutes.
Remove from the steamer carefully and serve the fish immediately.
/fish.
Steamed Red Mullet With Rose Grapefruit And Pink Peppercorn
Gently fry the shallots in a little butter.
Add the carrots and celeriac.
Roughly chop the cleaned mushrooms and add to shallots.
Add the thyme and deglaze with rose wine.
Add the lemon grass and anise.
Add the chicken stock and reduce again and add the bayleaf.
Add the tomato puree and the sherry.
Add the grapefruit juice and reduce gently.
Place the red mullet seasoned into a chinese steamer with aromatics and cook.
Strain the sauce and whisk in the chilled butter.
Add the peppercorns and season to taste.
Keep warm.
Heat a pan with the caster sugar and colour.
Add the grapefruit segments carefully and place under salamander, sprinkled with sugar.
Coat the place with sauce, plate the potatoes in the middle.
Place the cooked fish on top and the deep fried julienne of veg on top of that.
Scatter the caramelised grapefruit around the plate with a few turned cucumbers.
Steamed Mussels With Chicory And Red Onions
Scrub and debeard mussels.
In a 3-quart sauce pan, heat oil until smoking.
Add onions and cook until soft but not brown.
Add mussels and toss well.
Add wine and lemon pieces and cover.
Cook 1 minute, remove lid and add chicory.
Replace lid and cook 1 more minute until all mussels are steamed open.
Pour into warm bowls and serve with lemon wedges and hot and spicy oil.
Mb-5720.
Steamed Red Date Cake
Wash red dates and place in a saucepan with water.
Bring to a boil; then cook, uncovered, over medium heat until softened about 20 minutes.
Skin and pit dates.
Puree the pulp by forcing it through a ricer or fine sieve.
Gradually add glutinous rice flour to the puree and knead the mixture to a stiff paste-like dough.
Form the dough into a long cylinder about 1 inch in diameter.
Then cut in 1/2-inch rounds and flatten each slightly.
Line a small baking tin with foil or waxed paper, arrange the rounds on top.
Steam until the cakes are done about 10 minutes.
See “how-to section”.
Serve hot.
Note: in china, the dough was shaped in wooden molds.
The cakes themselves were steamed on bamboo leaves to keep them from sticking, then served right on the leaf.
Variations:.
In step 3, add 1 tablespoon lard to the dough.
After step 4, prepare the following mixture to use as a cake filling: heat 2 tablespoons peanut oil.
Add 1 tablespoon sesame seeds and stir once or twice.
Then add 1/2 cup walnut meats, blanched and chopped fine, and 1/3 cup sugar.
Toss quickly to coat seeds and nuts with the sugar.
Add 1 teaspoonful of this mixture to each disk of dough; pinch the disk into a ball to enclose the filling.
Arrange, pinched-side down, on a baking tin and steam as in step.
From
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Steamed Clams With Red Pepper And Cilantro
Bring wine, garlic and red pepper to boil in large pot.
Add clams, cover and steam until clams open, about 8 minutes.
Discard any clams that do not open.
Using tongs, transfer clams to bowl.
Add cilantro to cooking liquid.
Season with salt and pepper.
Pour liquid over clams.
Serve with bread.
Steamed Green Beans With Red Potatoes
To test steamed green beans for doneness, dip your fingers in cold water and tweak a bean.
If it bends a little, the beans are crisp-tender; if it bends a lot, the beans are fully cooked.
The less you cook the beans, the more vitamins they retain.
Remove the ends from the beans and, if they are young and tender, leave them whole.
Otherwise, cut the beans in half on the diagonal.
Bring water to a boil in the bottom of a steamer, put the beans in the top, and steam, covered, until the beans are cooked to your taste =97 about 5 minutes for tender but still quite crisp, up to 8 minutes for fully cooked.
Transfer the beans to a bowl and quickly toss them with a grating or two of nutmeg, a few drops of lemon juice, and cracked peppercorns to taste.
Arrange the beans on the serving plates.
Slice the mushrooms and arrange a few slices over the beans.
Mushrooms are optional.
One pound serves 4 at 30 cals each.
The norwich inn and spa.
Ny: clarkson potter.
Pat h.
Mcrecipe 28 degrees celsius 96.
Steak With Mushroom And Red Wine Sauce
Season the steaks and place under a preheated hot grill for 3-4 minutes each side according to taste.
Heat the oil in a small pan and gently fry the shallot or onion, garlic and thyme or parsley and mushrooms for 2-3 minutes.
Add the stock and wine, bring to the boil and simmer for 1-2 minutes.
Blend the cornflour with a little water and stir into the sauce.
Cook for a further 1-2 minutes, stirring continually.
Add seasoning to taste.
Arrange the steaks on a warm dish and spoon over the sauce.
Garnish with parsley or thyme.
Serve immediately with a green salad or vegetables.
Notes: this delicious easy to make dish will transform a steak into a gourmet supper!
Steak With Honeyed Red Onions
In a medium nonreactive mixing bowl, stir together red wine vinegar, honey and thyme.
Add onion slices to the vinegar mixture.
Let stand while preparing meat, stirring occasionally.
Meanwhile, trim fat from the meat; cut into serving-sized pieces.
Sprinkle both sides of steak with cracked pepper, pressing pepper onto the surface of the meat.
In a large nonstick skillet over medium-high heat, cook steaks for 10 minutes, turning once.
Remove steaks to a plate, reserving drippings in skillet.
Add the onion mixture to the drippings in the skillet.
Cook over medium heat for 3 to 4 minutes or until onions are just crisp-tender, stirring occasionally.
Return steaks and any meat juices that accumulated on the plate to the skillet.
Reduce heat to medium-low.
Cook, uncovered, 3 to 4 minutes or until steak is desired doneness and liquid is slightly reduced, occasionally spooning the cooking liquid over the steaks.
To serve, transfer steaks to serving plates.
Stir snipped parsley into onion mixture.
Spoon the onion mixture over the steaks.
Steak Chasseur (Steak With Mushrooms And Red
Spray a medium-size nonstick skillet with vegetabls oil spray.
Remove as much fat as possible from steak and cut into 2 pieces.
Heat pan on medium high and brown steak 2 minutes on each side.
Lower heat, add shallots and cook for 2 more minutes.
Turn the steak and add mushrooms, cook for 2 more minutes.
Remove steak to individual plates.
Add flour to the skillet and mix the vegetables until dissolved.
Raise the heat and add the wine.
Cook 1 minute.
Add stock and tomato paste.
Cook 4 minutes to reduce liquid and thicken.
Add salt and pepper to taste.
Spon sauce over steak and sprinkle with parsley.
Nutritional info per serving: 415 cal; 37g pro, 8g carb, 23g fat 51%,.
6g fiber, 115mg chol, 119mg sodium.