Combine all ingredients except chile paste in a small saucepan. Bring to a boil, then turn off heat. Stir in chile paste. Makes 1 1/4 cups. To use: Brush on chicken, beef or pork while grilling.     strongServings: 1/strong  

Cut asparagus diagonally into 1 1/2 inch lenths. Peel and slice carrots diagonally. DRESSING: In salad bowl, whisk peanut butter, soy sauce, lime juice, water, oil, sugar, chili paste and garlic; stir in coriander. In wok, heat oil over high heat; stir fry beef, ga

* cut into 1 inch sections with canning liquid reserved This soup was probably created by some homesick Frenchman. White asparagus (a French import), packed in jars or cans, is used for this recipe. Traditionally, crumbled, salted duck egg yolk is added to season the so

Combine beef, marinade, garlic; let stand 15 minutes. Meanwhile combine black bean sauce and 1/2 cup water. Mix cornstarch and 2 tablespoons water until smooth; set aside. Heat 2 tablespoons oil in wok or skillet over high heat. Add 1/2 the beef; stir ry 1 to 2 minutes, or u

Wrap ham around 3 or 4 asparagus spears. Fasten with toothpick. Arrange in a shallow baking dish. Combine soup, milk then pour over ham. Bake for 20 minutes at 400 degrees or until done. Randy Rigg     strongServings: 4/strong  

* 2 PACKAGES (10 oz) frozen cut asparagus can be substitued for the fresh asparagus. Cook as directed on package; drain. Place steamer basket in 1/2" water in saucepan or skillet (water should not touch the bottom of basket). Place lower stalk pieces in basket. Cov

Cut the beef when it is partially frozen, and cut it across the grain into thin slices. Stir baking soda solution into the beef (to help tenderize it). Stir in the marinade. Then stir in 1 tsp peanut oil and marinate the beef for one hour or more in the refrigerator. b

1. Brown bacon on cookie sheet in oven until crisp. Drain VERY well. 2. Spray skillet with non stick spray. Saute onion, and cook until tender. Add bacon, and toss lightly. Add vinegar, water, and salt. Bring to boil; remove from heat. 3. Add sugar substitute. Pour

Remove hard bottom stem of asparagus and slice rest of stalk into approximately 1 inch pieces. Blanch asparagus and put into cold water to stop it from cooking further. Drain and set aside. Roast red pepper in 500 [degrees] oven for 20 30 minutes, turning occasionally.

Saute onion in fat until tender. Combine rest of ingredients in skillet with onion. Cut hotdogs 3 or 4 times but not all the way through (about a fourth of the way). Place in sauce and simmer until plump and hot.     strongServings: 10/strong

The author writes: "Spread on hot buttered toast, this protein rich snack is ideal for chilled skiers or skaters. Blade steaks, blade roast, cross rib roast and stewing beef are all suitable cuts." Place beef (bones, fat and all) into a large, heavy stockpot with

The following is my favorite brisket recipe and it really does come from my Aunt Sadie s kitchen: Remove any excess fat from brisket, but leave a little on top. Place one half of the onions on bottom of pan. Season the onions with a little salt, pepper, garlic powder and lots b

The following is my favorite brisket recipe and it really does come from my Aunt Sadie s kitchen: Remove any excess fat from brisket, but leave a little on top. Place one half of the onions on bottom of pan. Season the onions with a little salt, pepper, garlic powder and lots b

I just have to pass this along to you. I don t want you to prepare this bec none of us need the bad cholesterol ingredients. I just wanted you to have pleasure of reading it. Saute liver, one chopped onion, and celery in generous amount of chicken >> fat; cooking until b

Serves: 6 Cooking time: 1 to 1 1/4 hours Sift flour and salt into a bowl, add water and mix to a firm dough, adding more flour if necessary. Divide into 2 balls and wrap in plastic. Rest for 30 minutes. On a floured board roll out each ball of dough very thinly. Cut into 5 m

Contributed to the echo by: Fred Towner Barbecue Meatloaf Aussie Style First Prize LOAF: Combine meats, breadcrumbs, onions, salt, pepper, garlic, parsley, curry and egg in large bowl. Mix well. Mix milk and water and add to meat mixture a little at a time until smooth bu

Recipe by: Bob Wells 326 <[email protected]> Making the filling: Place meat into the pan, stir over low heat until meat is well browned. Drain off any surplus fat. Add crumbled stock cubes, water, salt, pepper and nutmeg, stir until boiling, reduce heat, cover, simme

Preheat oven to 350F. Remove rind from pork and trim fat to make a 1 cm layer. Roll and tie the meat. Weight pork and calculate cooking time, allow 25 30 mins. per 500 gr. Place meat in roasting pan. Roast pork for 30 mins. Combine coffee, 1/4 c. cream, 1/4 c port &

1>. Cut liver into chunks and place into blender until all meat has been pureed. Soak the roll or bread in water until soft, squeeze out the surplus moisture and finely mince or grate. Cream the butter with the other ingredients, finally adding sufficient breadcrumbs to make

Mix all sauce ingredients together. Use as a basting sauce for the meat. The pork has to be barbecued that is, cooked long and slow over a real wood fire, preferably hickory. Temp should be around 220 degrees, and it takes at least 1 1/2 hours per pound, or until

Ingredients: Leg of lamb many cloves of garlic lots of oregano and pepper lots of lemon juice a bit of salt Place many cloves of garlic under the skin/into the meat all around the leg. Sprinkle lots of oregano, pepper, lots of lemon juice, and a bit of salt on to the me

Preparation time: 1/2 day, but constant attention is not required. Simmer the sauce, stirring until the sugar is melted. Then, stir occasionally for a few minutes while the oil is drawn out of the lemon. Do not allow to scorch. Remove from heat and set aside. Broil

CUT THE PORK INTO 1 INCH cubes. Put the cubes into a bowl together with the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon salt, and marinate for 20 minutes. Meanwhile, cut the green and red peppers into 1 inch squares. Peel and cut the carrot and scal

CUT THE PORK INTO 1 INCH cubes. Put the cubes into a bowl together with the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon salt, and marinate for 20 minutes. Meanwhile, cut the green and red peppers into 1 inch squares. Peel and cut the carrot and scal

Combine all ingredients and mix together. Add a little oil from the artichokes as you mix. Chill and serve on lettuce with lemon slices. //ichael ================= & Ms. // / // //eslie ================= Reformatted by Elaine Radis Recipe By :  br

Combine 1 cup mayonnaise, tarragon, chervil and chives. Add just enough tomato puree to give dressing a pourable consistency and delicate color. Set aside. To make salad, cut avocados in halves and remove seeds. Flake crabmeat and combine with hot pepper sauce, celery and en

Mix meat, salt, onions, bread crumbs, and milk in a bowl. Form into 1" balls, roll in flour, brown in margarine. Set meat balls aside and prepare sauce. SAUCE: Combine all ingredients, add meat balls and simmer for 8 mins. Stir occasionally til sauce thickens. Serve with

Combine hamburger and the next 12 ingredients. Shape into small meatballs and saute until done. Set aside Combine Sauce ingredients and cook until thick. Combine sauce, meatballs and smokie links.     strongServings: 10/strong

Blanch the bean sprouts for a minute, then set them aside to drain. Boil the noodles in plenty of water for five minutes, then drain them. Next, cook the ground pork in a saucepan over medium heat until it begins to brown. Add chicken stock, dried shrimp and fish sauce, stir

Wash eggplant & pierce at intervals with a fork. Set on a baking dish & broil close to heat for 20 minutes. Peel & sprinkle quickly with half the lemon juice. Cool & chop finely. Using a small bowl, combine the remaining ingredients. Stir into eggplant & refr

This, as its name suggests, is pork cooked in soya sauce. It is a particular favourite with my own husband and children, who always know when it is about to appear on the table because the ginger and garlic frying in the sauce smell so deliciously savoury. Cut the pork

Calories per serving: 344 Fat grams per serving: 16 Approx. Cook Time: 2:00 Cook the meat in one piece in a covered pan in a moderate oven (350 F) until done. Remove from the oven and cool. When cool anough to handle, cut very fine (1/8" by 1/2"). Grind together the b

There are quite a few pork dishes in the book (including another version of this one). Evidently minorities are well enough represented that pork has earned a place in the cuisine of predominantly Muslim Indonesia. I think this would be excellent done with 1 inch long pieces

Preheat oven to 300 F. Sprinkle salt and pepper on the ribs, the place them in a large baking pan, and bake in oven until tenter, about 1 hr. Drizzle with the mustard sauce. Yield: 10 20     strongServings: 20/strong  

In a bowl, sift together paprika, mustard, garlic powder, cayenne, black pepper and ginger. In another bowl combine the honey, red wine vinegar, and Worchestershire sauce. Slowly stir the liquid ingredients into the dry ingredients, adding as much beer as needed to form a th

* in 1 1/2 inch chunks, trimmed of any membrane or fat. Heat butter in a non stick skillet and saute almonds in it until lightly browned. Transfer to bowl of food processor, add saffron, and process until finely ground. Set aside. In the same skillet, saute pancett

Rosemary, golden rasins, and a creamy goat cheese center make these muffins taste so special. Carla Wood, sous chef and butcher at Baby Routh in Dallas serves them with wild game, lamb, or pork dishes or with a festive luncheon salad. DIRECTIONS: =========== Simmer milk

2 lb ham slices 3/4 inch : thick 3/8 c fat 1/4 c prepared mustard 1/2 c brown sugar 1 ts salt 2 ts paprika 1 c water Fry ham in fat. Remove ham slice(s0 from skillet. Pour all the other ingredients into skillet, cook 5 minutes, place ham slice(s)

Assemble. From: Dan Schamber <[email protected]: Sun, 23 Jun 1996 14:23:52 ~0700     strongServings: 1/strong  

Prep time: 25 minutes. When the vegetables are finely chopped it takes only a short simmering time to develop and blend the flavors of the bacon and assorted winter vegetables. The beans add character and a heartiness that is satisfying. And an added plus the soup is