Foods Recipes

1 1/2 c Warm water

1 tb Active dry yeast

1/2 ts Sugar

1/3 c Plus 2 tablespoons olive oil

1 1/2 ts Salt

2 c Whole wheat flour

2 1/2 c White flour

1 Egg, beaten

1 tb Milk (or cream or water)

I love little meat pies of any description. In the case of samosas, they don't even have to have meat in 'em. Here's a series of seven recipes from all over the world for "turnovers". Dissolve yeast and sugar in 1/2 cup of the warm water. Let stand for 10 minutes until bubbly. Then stir in remaining warm water 1/3 cup

olive oil, salt and whole-wheat flour. Mix well. Stir in 2 cups white flour and as much of the rest as needed to make a soft dough. Knead well. Oil the sides of a large bowl with the remaining 2 tablespoons of olive oil. Put the dough in the bowl and turn to coat with oil. Let rise until doubled, 1 hour. Punch dough down and let sit for 10 minutes. Roll dough into 20 x 24-inch rectangle and cut into 4 x 4-inch squares. Fill with the salmon-rice or other desired filling. Fold over and seal. Trim excess pastry and decorate top of turnover. Let rise for 10 minutes. Mix egg and milk (or cream or water) to make an egg wash and brush it on top of the turnover. Bake in a 400F oven for 20 to 25 minutes until golden. Makes 30 pasties. From the San Francisco Chronicle, 8/10/88. Posted by Stephen Ceideberg; November 11 1992.

1 lb Lean pork

1 tb Light soy sauce

2 tb Rice wine or dry sherry

1 pn Salt

2 ts Sesame oil

3 tb Peanut oil

8 oz Fresh mild chiles

3 tb Finely chopped garlic

1 ts Red chili powder

-=OR=- Cayenne pepper 1 ts Sichuan peppercorns, roasted

- and crushed 3 tb Water

1 tb Light soy sauce

2 ts Sugar

CUT THE PORK into 3-inch thin slices and combine with the soy sauce, 1 tablespoon rice wine, salt and sesame oil. Cut the chiles in half lengthwise and seed them. Heat a wok or large saute pan until it is hot. Add 1 1/2 tablespoons of peanut oil and the pork, and stir-fry for 1 minute. Remove the pork with a slotted spoon. Reheat the wok and add the remaining oil. When it is very hot, add the fresh chiles, garlic, chili powder or cayenne and peppercorns, and stir-fry for 30 seconds. Then add the water, 1 tablespoon rice wine, soy sauce and sugar, and cook for another 30 seconds. Return the meat to the wok and heat through. Give the mixture several good stirs, turn onto a platter, and serve. Serves 4 as part of a Chinese meal or 2 as a single dish.

1 lb Tender yams

1 To 2 Tbsp salt

3 c Vegetable oil for deep

Frying 2 In fresh ginger root

1 Garlic clove

2 To 3 Tbsp vegetable oil

1 ts Cumin seeds

2 Green cardamoms

1 Bay leaf

4 Peppercorns

1 Inch stick cinnamon

1 ts Turmeric

1/2 ts Chili powder (or use cayenne

Pepper) 1 ts Ground coriander

1/2 ts Garam masala (optional)

To taste salt 4 oz Fresh tomatoes (or use 8 oz

Canned tomatoes) 4 tb Yogurt

1 1/2 Cups water

1 tb Chopped coriander leaves

(cilantro) The yams in this dish are cooked in a sauce very much like that traditionally used for meat. Serve with chapatis and rice. The recipe is derived from one in The Hamlyn Curry Cookbook, by Meera Taneja, which I recommend highly. (1) Peel the yams, cut them into 1 inch cubes, place in a colander and sprinkle liberally with salt. Let stand 10-15 minutes, then dry on paper towels. (2) Meanwhile, finely chop the onion, ginger, and garlic, and roughly chop the tomatoes. Heat the il over a moderate flame, add the cumin seed, and cook until they begin to splutter. Add the chopped onion, ginger, and garlic. Cook until the onion is a rich golden color. Add all the spices and season with salt to taste. Cook a few seconds more, and then add the tomatoes. Let this cook while you continue as below. (3) Heat the oil for deep frying to 350 deg. F and cook the yam cubes, a few at a time, until golden brown. Drain on absorbent kitchen paper. Set aside. (4) Add the yogurt to the tomato mixture, and continue to cook until the oil begins to separate out. Add the water and bring to a boil. Let boil a few minutes, then add the yam cubes, reduce heat, and simmer, covered, for about 25 minutes. (5) Serve hot, garnished with the chopped coriander. Difficulty: easy to moderate. Time: 1 hour preparation, 30 minutes cooking. Precision: measure the ingredients. From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue #208, Sept. 26, 1994.Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

3 tb Sake (rice wine)

1 tb All purpose soy sauce

2 ts Sugar

1 1 inch piece ginger root;

Cut into paper thin slices 8 Chicken livers; trimmed of

All fat 2 Whole chicken breasts or 4

Legs; boned and cut into 1 Inch pieces 8 Scallions;including 3 inches

Of the green stems, cut into 1 to 1 1/2 inch long pieces

1 1/2 c Teriyaki sauce

Kona sansho (Japanese pepper PREPARE AHEAD: 1. Combine the sake, soy sauce, sugar and sliced ginger in a 1 to 1 1/2 quart mixing bowl and add the chicken livers. Turn them about in the marinade to moisten them well, and marinate at room temperature for at least 6 hours, or overnight in the refrigerator. Then remove the livers from the marinade and cut each one in half. Reserve the marinade. 2. On each of 4 small skewers, string 4 halved chicken livers. On

each of 8 additional skewers, alternate 4 chunks of chicken with 3 strips of scallion. TO COOK: Preheat the broiler, or light a hibachi or charcoal grill. Broil the skewered livers about 3 inches from the heat for about 4 minutes. Then dip them in the teriyaki sauce and broil for 4 to 5 minutes on the other side. Set the livers aside on a plate. Quickly dip the chicken and scallion skewers into the teriyaki sauce and broil on one side for 2 or 3 minutes. dip again into the sauce, grill for 2 minute, dip once more, and grill on the other side for an additional 2 minutes. The entire grilling should take 6 to 7 minutes in all. TO SERVE: Place 1 skewer of chicken livers and 2 skewers of chicken and scallions on each serving plate. sprinkle with a little kona sansho, and moisten each skewer with a ts. or so of the marinade.

1 pk Spanish rice mix

-- (4.4 to 6.8 oz.) -- prepared according to -- package directions 1 cn Chunk breast of chicken

- (6-3/4 oz) drained, flaked 4 oz Cheddar cheese, shredded

1/2 c Sliced green onions

1/4 c Chopped ripe olives

1 pk Refrigerated pie crust

-- (15 oz.) Combine rice, chicken, cheese, onions, and olives. Spoon half of rice mixture on half of each pie crust. Fold crust over filling. Seal and crimp edges. Bake at 400 degrees 20 to 22 minutes or until golden brown. Cut each empanada in half. Source: Rice the Timely Ingredient Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias