Highest Rated
- Rich Tea Biscuits
(5 out of 5) - Preserved Figs (5 out of 5)
- Chicken With Grape Mustard Cream Sauce (5 out of 5)
- Turkey Ranchero (5 out of 5)
- Black Bean Dip 3 (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
- Gahb Buttermilk Biscuits (5 out of 5)
- Fluffy Biscuits (5 out of 5)
Stuffed Peppers — Thai Style
Cut the tops off the peppers, seed them & set aside.
Mix together the filling ingredients thoroughly & stuff into the peppers.
Place them in a shallow baking dish & bake them in a preheated oven at 350f for 30 minutes.
Or steam over high heat for 30 minutes.
Before serving, brush the peppers with oil to make them shine & sprinkle with the chili peppers.
Serve hot or at room temperature.
Stuffed Peppers (Pa Dutch Style)
Mix well spray baking pan with pam or mazola spray to prevent sticking.
Place peppers in pan cut side up.
Fill withthe filling.
Bake at 350 until cheese is bubbly and melted.
Stuffed Flank Steak, Swiss Style
Trim excess fat from meat; score both sides & sprinkle with salt & pepper.
Lb.
With meat mallet.
Sprinkle one side with onion; arrange apples & prunes in center across short side of meat.
Fold into thirds & tie.
Heat oil in dutch oven over med heat; add meat & brown on all sides.
Reduce heat; add water & bouillon.
Cover & simmer 1 hour or until meat is fork tender.
Remove meat & keep warm.
Gradually stir apple juice into cornstarch & coffee until smooth; stir in pan juices.
Stir in 1 tsp.
Salt, brown sugar & onion powder; cook over med heat, stirring constantly, until mixture thickens & comes to a boil.
Serve gravy over meat.
Stuffed Eggplant, Basilicata Style
Leave the skins on the eggplants, but trim off and discard the stems and navels.
Cut the eggplants in half lengthwise.
Make slashes about 1 inch deep in their flesh on the cut sides and sprinkle them with salt.
Place the halves cut sides down in a colander.
Place the colander in the sink or over a dish and let stand so the bitter liquid drains out of the seeds, about 40 minutes.
Meanwhile, preheat an oven to 375 degrees fahrenheit cover a baking sheet with aluminum foil.
Rinse the eggplant under cold water and pat dry thoroughly with a clean kitchen towel.
In a small bowl, mix together the garlic, bread crumbs, oregano, parsley, the 1 tablespoon olive oil, and olives.
Using your fingers, work as much of the mixture as you can into the slashes in the eggplant halves.
Spread any remaining mixture on top of the eggplants.
Place the eggplant halves cut sides up on the foil-lined sheet and drizzle generously with olive oil.
Bake on the middle rack of the oven until completely tender when pierced.
Sprinkle with 2 tablespoons chopped fresh italian parsley and then with salt and freshly milled black pepper.
Bake, uncovered, in an oven preheated to 400 degrees fahrenheit until completely tender when pierced with a knife, about 30 minutes.
Serve warm or at room temperature.
Stuffed Hamburgers With Style
Preparation time: 20 minutes cooking time: 8-10 minutes yield: 4 servings.
Heat broiler.
Combine sirloin, onion, capers, mustard, tomatoes, egg yolks, caraway seeds and pepper in a bowl, gently tossing with your hands.
Do not overmix.
Make 8 patties from meat mixture.
Make small indentation in center of four of the patties and place some of grated mozzarella in each.
Top patties with remaining meat; pinch edges to seal.
Broil 4 to 5 minutes on each side for medium rare.
Turn carefully; burgers will be crumbly.
Serve on warm sandwich buns.
Nutrition information per serving: calories.
500 fat.
24 grams cholesterol.
175 mg sodium.
1,080 mg carbohydrates.
28 grams protein.
44 grams.
Stuffed Grilled Shrimp, Thai Style
And light 1 hour before grilling, or preheat the broiler to high 500#161#f.
Using a paring knife, remove legs from the shrimp.
Split the shrimp lengthw down the middle of the underside.
Rinse well under cold water.
Dry on paper towels.
In a medium bowl, combine the pineapple, green pepper, scallion, chili powd and salt and pepper.
Fill each shrimp with 1 tablespoon of the stuffing and cook them on the gri or broil for 3 minutes per side, until pale pink.
Serve immediately.
Stuffed Chicken, Cyprus Style
Wash and dry the chicken, reserving the liver, and set aside.
In a medium saucepan, heat the oil or butter and saute the almonds and liver, then remove with a slotted spoon.
Chop the liver and set aside with the nuts.
Add the rice to the fat in the pan and saute over medium heat, stirring constantly, then pour in the wine, water, salt, cinnamon, and sugar.
Cover and cook for 12 minutes, or until the rice is almost tender.
Stir in the almonds, liver, and currants and remove the pan from the heat.
Spoon the stuffing into the large cavity of the chicken and close tightly with skewers.
Truss the chicken and brush the surface lightly with melted butter or oil.
Set in a baking pan, breast side up, and bake for 1 1/4 hours, or until tender, in moderate oven 350 f, turning with 2 wodden spoons every 20 minutes and basting frequently with drippings.
Remove the stuffing from the cavity and transfer to the center of a warm platter.
Carve the chicken and arrange around the stuffing.
Serve warm.
Note: for a popular mainland version, substitute pine nuts, nutmeg, and a little chopped celery and parsley, and soaked bread for the almonds, cinnamon, and rice.
York.
Typed for you by karen mintzias.
Stuffed Cabbage Italian Style (Microwave)
Trim rib of each cabbage leaf very thin.
In 11″ by 7″ baking dish, cook cabbage leaves and 2 tablespoons water, covered, on high 8 to 10 minutes until tender; drain.
Set aside.
In 2-quart casserole, cook oil and onion, covered, on high 3 minutes.
Add mushrooms; cook, covered, 3 to 4 minutes until tender.
Stir in uncooked rice, cheese, salt, and pepper.
On center of each cabbage leaf, place about 1/3 cup rice mixture.
Fold bottom of leaf over filling; fold sides toward center.
Roll tightly, jelly-roll fashion.
In 11″ by 7″ baking dish, arrange cabbage rolls seam-side down.
Pour spaghetti sauce over cabbage rolls.
Cook, covered, on high 8 to 12 minutes until tender, rotating dish halfway through cooking.
Sprinkle rolls with mozzarella cheese; let stand, covered, 3 minutes.
Each roll: about 225 calories, 9 grams fat, 8 mg cholesterol, 495 mg sodium.
Note: i find that this was relatively bland, so i tend to add lots more pepper and a bit more parmesan cheese to the mixture.
Stuffed Artichokes Italian Style
Soak 6 med.
Artichokes in cold water 1/2 hour.
Stand on counter and trim points off leaves with scissors and cut off bottoms so they will be flat to sit in pan.
Then, standing artichokes upside down, give them a firm whack so that leaves will open slightly to put stuffing in.
Combine all ingredients with enough oil to moisten bread mixture.
Stuff inside of leaves.
Place stuffed artichokes in a pan of water about 1 1/4 cups water to which 1 tsp salt and 3 crushed garlic cloves have been added.
Sprinkle more oil over artichokes and simmer slowly for 45 minutes or tender.
Stroganoff Style Beef (Microwave)
Preheat 10″ microwave browning dish on 100% high for 3 minutes.
Add the cooking oil;swirl to coat dish.
Add the beef,mushrooms,onions and garlic.
Microwave,uncovered,for 3 to 4 minutes or until the meat is brown,stirring twice.
Add water.
Cook,covered,on medium 50% power for 15 to 20 minutes or until meat is tender.
Skim off fat,if necessary.
Meanwhile,in a small bowl,stir together yogurt and flour.
Stir in tomato paste and bouillon granules.
Stir mixture into meat mixture.
Cook,uncovered,on high 100% power for 3 to 4 minutes or until thickened and bubbly,stirring once every minute.
Serve over hot cooked noodles or rice.
Strawberries Italian Style
Wash the strawberries and cut off the tops.
Peel the peaches if you decide to use them.
Slice the peaches into medium-sized pieces.
Add all of the fruit to a bowl and sprinkle with sugar.
Add lemon juice, orange juice, port, and wine.
Mix and refrigerate for at least 1 hour.
Serve in chilled glass cups.
Chef: adriana giramonti, giramonti restaurant, san francisco, ca.
Stir-Fry Chicken Szechuan Style
Marinate chicken.
Set wok over high heat until hot.
Add 2 tablespoons oil.
Sprinkle salt.
Add bok choy.
Stir fry for 1 minute.
Add 1/2 cup stock.
Cover and cook for 3 minutes.
Remove to serving plate and set aside.
Heat wok.
Add 2 tablespoons oil.
Add ginger, garlic, and hot bean paste.
Add chicken.
Stir fry for 2 minutes until slightly brown.
Add in all the seasonings.
Pour in stock.
Cover and cook for 1 minute.
Stir in cornstarch to thicken.
Remove and place on top of the bok choy.
Sprinkle scallions on top and serve.
Stir-Fried Spinach, Shanghai Style
Trim the spinach and wash well to remove all sand.
Heat 7 tsp of the oil in a wok until the oil surface ripples.
Add the spinach and stir-fry for 1 minute, or until it just starts to wilt.
Add the soy sauce, sugar and msg.
Stir in, then add the remaining 3 tsp of oil.
Stir, remove, and serve.
Stir-Fried Pork Cubes With Green Peppers,Beijing Style
Wash the pork, cut into 1/2-inch small cubes, and mix with 1/2 tsp salt.
Beat the egg whites and mix with 3 tsp of the cornstarch.
Add the pork cubes and mix to coat well.
Set aside.
Mix the stock with the remaining 1 tsp of cornstarch,1/2 tsp saltor to taste, rice wine, woy sauce, scallions, ginger, garlic, and sugar.
Set aside.
Heat the oil in a wok to moderately hot.
Add the pork cubes and stir-fry for about out the oil from the wok and reheat.
Add the green peppers and stir-fry for 30 seconds.
Then add the pork cubes.
Stir the sauce to blend it, then add to the wok.
Add the peanuts and hot chili oil.
Bring to a boil.
Sticky Thumbs Country Style Ribs
Place pork in a shallow dish.
Mix the cider, soy sauce and garlic and pour over the pork.
Marinate for one hour in the refrigerator.
Prepare the grill for the direct heat method.
Remove pork from the refrigerator and season with salt and pepper to taste and place on hot grid using a medium hot temperature.
Grill pork for 9-12 minutes per side turning frequently.
In a medium size bowl mix the barbecue sauce, honey and vinegar until blended.
Brush sauce on the pork during the last five minutes of grilling time and remove to a platter.
Serve the sauce on the side for dipping.
Notes: country style ribs are from the shoulder end of a bone-in pork loin.
Stewed Chicken With Oyster Sauce,Guangdong Style
Mix soy sauce and rice wine and rub over the chicken inside and out.
Heat the oil in a wok to 230.
Add the chicken and deep-fry until brown.
Remove and drain.
Pour the oil out of the wok.
Blanch the mushrooms and bamboo shoot slices briefly in boiling water, drain, and set aside.
Pour 3 1/2 ounces of oil back into the wok over high heat to 340 until the surface ripples.
Add the scallions and ginger and stir-fry.
Add the remaining rice wine, soy sauce, mushrooms, bamboo shoots, preserved vegetable, dates, stock, oyster sauce, sugar, salt, peppercorn and chicken.
Boil, then reduce heat to low and simmer chicken until cooked.
Add msg.
Remove mushrooms, bamboo shoots, and dates, and place in serving dish.
Remove chicken, chop into 1 by 2 inch chunks, and stack in the serving dish.
Discard preserved vegetable.
Stir cornstarch-water mixture, add to the wok, stirring, until thick.
Pour over the chicken and serve.
Stewed Tomatoes And Eggs Mondolfo Style
In a small fry pan, saute onion in olive oil with salt and pepper until wilted and soft.
Add tomatoes, parsley, cook until oil separates about 10-15 minutes.
Stirring often.
As tomatoes simmer, gently break 4 eggs spaced and let poach until yolks are cooked to your liking.
Steamed Tofu, Home-Style
Protein in oriental countries.
Cut tofu into 2×2x1/2-inch pieces.
Cut green onion diagonally into 1/2-inch pieces.
Place tofu on shallow heatproof platter.
Place platter on rack in steamer.
Cover and steam over boiling water 10 minutes.
Add boiling water if necessary.
Pour off excess water from platter.
Heat 8-inch skillet until hot.
Add oil and tilt skillet to coat side.
Add ginger root.
Cook and stir until light brown be careful not to burn.
Stir in soy sauce, sesame oil and sugar.
Pour over tofu and garnish with green onion.
Steamed Sambal Peasant Style (Sambal Lada Uap
Place chilli, onion and tomatoes in a bowl and steam until tender.
Put in a blender with salt to taste and shrimp paste to make into a very fine paste.
Or pound in a mortar.
Yields 1 small bowl.
From “dishes from indonesia”, yohanni johns, thomas nelson ltd.
, sydney, 1971.
Sbn 17 001929 2 [it says “sbn”, not “isbn” in the book.
Stefado (Greek-Style Oven Beef Stew)
On rack in broiling pan broil chuck, turning once, until rare, about 5 minutes on each side; cut into 1-inch cubes.
In 10-inch skillet heat oil over medium-high heat; add chuck and saute for 5 minutes.
Transfer meat with slotted spoon to a 1 1/2-quart casserole, reserving the pan drippings.
Preheat oven to 350f.
In same skillet stir water, tomato paste, vinegar, and seasonings into pan drippings; bring to a boil, stirring to scrape up any browned particles.
Pour over meat in the casserole; cover and bake for 1 1/2 hours.
Add onions, cover, and bake until meat is tender, about 30 minutes longer.
Remove and discard cinnamon stick.
Top with feta cheese and bake, uncovered, until cheese is softened and heated through, about 5 minutes.
[weight watchers new international cookbook].