---------------------------------------- Contains Recipe ************************** ***** Mongolian Beef ***** ************************** Categories: Chinese Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2/3 lb beef flank steak Marinade: 1 tsp dry sherry 1 Tbsp soy sauce 1 Tbsp vegetable oil 1 tsp sesame oil 1/4 tsp baking soda 1 tsp cornstarch 1/2 tsp sugar Other Ingredients: 4 cup oil for deep frying 1 oz rice noodles 1 Tbsp hoisin sauce 1 Tbsp hot bean sauce 1 tsp cornstarch 1/2 cup water 10 green onions, chopped in 1 1/2 inch lengths or 1 large onion, cut in square 1 lg bell pepper, cut in square DIRECTIONS ------------------------------------------------------------ Use a cleaver to slice beef across grain and at an angle into thin strips. Combine marinade ingredients in a medium bowl. Add beef strips and mix well. Let stand at least 1 hour. Heat oil in a wok over high heat to 350 degrees. Gently loosen roll of rice noodles with your fingers and break into 2 portions. Carefully lower half the noodles into hot oil with a slotted metal spoon or in a large strainer and press under the oil for 2 seconds. Immediately remove puffed noodles from wok with a slotted spoon or strainer and set aside to cool. Repeat with remaining half of rice noodle roll. Break cooled noodles into 2 inch lengths and arrange on a platter. Remove oil from wok except 5 Tablespoons. Heat oil remaining in wok over high heat 30 seconds. Stir fry marinated beef until very lightly browned. Remove with a slotted spoon and set aside. Remove all but 2 tablespoons oil from wok. Add hoisin sauce, hot bean sauce, cornstarch and water to oil remaining in wok. Bring to a boil over medium heat. Add green onions or onion, cooked beef and bell pepper. stir fry 30 seconds. Spoon over noodles. Serves 4-6. *** Recipe Via Compu-Chef (tm) *** cc: ALL ALL ALL ALL * QMPro 1.53 * I am not young enough to know everything. --- WILDMAIL!/WC v4.12 * Origin: Lancor's BBS Hampton, VA. (804) 726-2511 (1:271/370.0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: D5P00020Date: 05/19/96 From: MARY A. SMITH Time: 07:38am \/To: ALL (Read 2 times) Subj: Cupcakes This message was originally addressed to ALL and a carbon copy was sent to you. ---------------------------------------- Contains Recipe ********************************* ***** Apple Butter Cupcakes ***** ********************************* Categories: Muffins Calories per serving: 134 Number of Servings: 24 Fat grams per serving: 5 Approx. Cook Time: Cholesterol per serving: 11 Marks: INGREDIENTS ------------------------------------------------------------ 1 3/4 cup all-purpose flour 1 1/2 tsp baking flour 1 tsp baking soda 1/4 tsp salt 1/2 cup butter 1 cup sugar 1 egg 1 cup apple butter 1 tsp vanilla 2 Tbsp lemon juice 2/3 cup evaporated milk Penuche Frosting 1/2 cup butter 1 cup brown sugar, packed 1/4 cup milk 3 1/2 cup powder sugar DIRECTIONS ------------------------------------------------------------ In a small mixing bowl stir together flour, baking powder, baking soda, and salt; set aside. In a medium mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar; beat until fluffy. Add egg; beat well. Beat in apples butter and vanilla. Stir in lemon juice into milk (mixture will curdle). Add flour mixture and milk mixture alternately to apple butter mixture, beating on low to medium speed after each addition just till combined. Grease muffin cups or line with paper bake cups; fill two-thirds full. Bake in a 350 oven for 20 to 25 minutes or till a toothpick inserted in the centers comes out clean. Cool on racks. If desired, frost with Penuche Frosting. Frosting: In small saucepan melt butter; stir in brown sugar. Cook and stir till bubbly. Remove from heat. Add milk; stir till smooth. Add powdered sugar: beat by hand till spreading consistency. Frost cooled cupcakes immediately. (If frosting thickens, stir in hot water, a few drops at a time, till of spreading consistency again). *** Recipe Via Compu-Chef (tm) *** cc: ALL ALL ALL ALL * QMPro 1.53 * OH NO! Not ANOTHER learning experience! --- WILDMAIL!/WC v4.12 * Origin: Lancor's BBS Hampton, VA. (804) 726-2511 (1:271/370.0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: D5P00021Date: 05/09/96 From: MICHAEL LOO Time: 06:19pm \/To: IAN HOARE (Read 2 times) Subj: Eating Mushrooms IH> How very odd. Normally mycologists are VERY accurate over naming Odd and disconcerting. I am not going to pick an Amanita of any sort, except under the most expert of guidance and possibly not even then. IH> "Texas" for a frenchman is a low level transfer bid That's okay, 'cause Texas over here means an Italian sub roll (petit pain sort of thing) quartered, smeared with garlic butter, and grilled. The bids you speak of are called, I think, Jacoby transfers, and a very good idea they are. This is the only ontopicizer I have handy: Little Patti tomatoes, Graham Kerr 2 lb tomatoes (about 8-10) 1 c tarragon white wine vinegar 3/4 c olive oil 1/4 t dry mustard powder 1/2 t cayenne powder 1 onion, minced 1 garlic 1 oz sugar 2 T parsley STALKS! Skin tomatoes. Shake next 7 ingredients together to make a dressing. Place tomatoes in a bowl. Scatter parsley stalks over and cover with dressing. Refrigerate overnight. Serve cold. * KingQWK 1.05 # 187 * --- JCQWK * Origin: Lost in the SuperMarket - Peabody, MA - (508) 531-8416 (1:330/175) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: D5P00022Date: 05/09/96 From: MICHAEL LOO Time: 06:19pm \/To: RC MANN (Read 2 times) Subj: Help! IH> RM> Does anyone have a recipe for Chicken Francaise? IH> Goodness me. whatever is that? He may be looking for a dish that is served in local Italian joints: goes something like this - Chicken francese serves 2 2 chicken breast portions, boneless, about 6 oz ea flour 1 egg 3 T grated Parmesan cheese 1 garlic, mashed lightly olive oil regular oil 1 T butter 6 large mushrooms, sliced thin 1 c dry white wine 1/2 lemon - a couple wedges for garnish, the rest for juice 1 t meat glaze s&p parsley for garnish Pound the chicken thin. Cut each into 2 equal pieces. Beat the egg with the cheese. Dip each chicken piece in flour, shaking off any excess. Then dip each one in the egg-cheese mixture. Heat 1/2 olive and 1/2 regular oil until it is quite hot. Cook the chicken pieces until they are golden on both sides, turning each once. Remove the chicken pieces to a warm platter and keep them warm. Pour off most of the oil, replacing it with a pat of butter. Heat this up pretty hot, and toss the mushrooms in. Stir-fry them just until they are cooked, then pile them on top of the chicken. Bring the wine and lemon juice to a boil in the same pan. When it's cooked down a little, put in a dollop of meat glaze, swirl it around, and pour this over the chicken. Serve the dish garnished with lemon wedges or slices and parsley sprigs. * KingQWK 1.05 # 187 * --- JCQWK * Origin: Lost in the SuperMarket - Peabody, MA - (508) 531-8416 (1:330/175) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: D5P00023Date: 05/10/96 From: GREG WEBSTER Time: 10:34am \/To: ALL (Read 2 times) Subj: Eating mushrooms 2 Hey folks... I just started reading the 'eating mushrooms' thread, and was wondering if someone might be able to give me a bit of help for something I'd had a while ago... I was living in the central interior (on a ranch just outside Merritt), and the lady I was staying with picked some wild mushrooms for dinner. They were quite large, I'd say the tops were 4-6 inches, and she fried them up like steaks. These were absolutely incredible! But I have no way now of finding out what kind they were, or how to tell them for picking, or whether they grow down here in the lower mainland at all. Any help would be great. Greg Webster Kick@vcn.bc.ca ___ Terminate 1.50/Pro X TerMail/QWK X Another time, another place, another beer. --- Maximus 2.01wb * Origin: Canadian Infomaticon BBS, Richmond, B.C. (1:153/965)