___--------------------------NATIONAL/PANASONIC----------------------------- 2 ts Yeast 3 c Unbleached white flour 1 1/2 ts Salt 1/4 c Sugar 1/2 Stick (2 oz.) unsalted -butter, softened 1 lg Egg 2 ts Rum extract - optional 3/4 c Milk ___----------------------------ZOJIRUSHI ONLY------------------------------- 1 lg Egg 2 ts Rum extract (optional) 1/2 Stick (2 oz.) unsalted -butter, softened 3/4 c Milk 1 1/2 ts Salt 1/4 c Sugar 3 c Unbleached white flour 2 ts Yeast ___----------------------------FOR THE SYRUP------------------------------- 1/4 Stick unsalted butter 1/4 c Sugar 2 tb Water 1/4 c Rum SOURCE; Desserts from your Bread Machine Perfect Every Time by Lora Brody, copyright 1994, ISBN #0-688-13071-2. MM corrected and added to by Ursula R. Taylor. For Dak/Welbilt - program for yeast Or Light Or sweet bread and press start. While dough in kneading make syrup. At the end of the 2nd knead at 98 minutes, remove dough and lightly grease pan inside the machine. Quickly divide dough into 32 pcs. No need to make all the same size,speed is more important here. Roll dough between palms to make balls & then dip them in the syrup and put them back into the machine making several layers. Then all are back in machine, shut lid and let it finish. For Hitachi, place ingredients in machine, program for bread and press start - while kneading make the syrup. When dough is finished 1st rise & had been knocked down (timer is 2:24) remove dough and lightly grease the pan inside the machine. Proceed as above making 32 pcs. and dippin in syrup - put in machine and shut the lid and let it finish its cycle. For the National/Panasonic - place all in machine, program for Variety Bread and press start. While dough is kneading prepare syrup. When the beeper sounds, remove dough and remove blade as well. Lightly grease pan and close the cover. Put dough on lightly floured or oiled surface. Divide dough into 4 pcs, then divide those into 4 and so on until you have 32 pcs. NO need to make all exactly the same size - time is more important - you only have 30 minutes to shape dough. Roll pcs. in your palms, dip into syrup and place back in machine in layers. When finished shut lid and press Start. For the Zojirushi - place all ingredients in machine and program for Basic White and press Start. Once the machine starts to knead, set timer for 35 minutes. While dough is kneading make syrup. When machine finishes kneading - after about 35 minutes - remove pan and then remove dough and divide dough and dividie into 32 pcs. Don't fuss over sizes - time is more important. Roll pcs. of dough between your palms to make balls - then dip in syrup and place back in pan. Close lid and let it finish it's cycle. PERSONAL NOTE from Ursula Taylor - folks this doesn't make sense cause I have a Zoji = forget setting the timer - after the 2nd knead and machine stirs down - then take the dough out - and form into 32 pcs. otherwise if you put it back in the machine and it stirs down - after you've formed the balls - the stir down is gonna mess up the shape. Also if you have a finnish pan - put the balls that have been dipped in syrup in that and finish them. For the syrup: In a small saucepan, melt the butter, then stir in the sugar and water. Bring to a boil and simmer for 5 minutes. Stir in the rum and simmer for 5 minutes longer. Remove the pan from the heat and pour the syrup into a bowl. Let it cool. ___-- ... Sincerely yours Gigi ___ Blue Wave/DOS v2.30 --- Maximus/2 3.01 * Origin: Juxtaposition BBS. Lasalle, Quebec, Canada (1:167/133) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EDM00006Date: 09/15/97 From: GHISLAINE DUMONT Time: 06:20am \/To: ALL (Read 1 times) Subj: recipes cr * Crossposted from: Cooking ___------- Recipe via Meal-Master (tm) v8.04 Title: Maple Monkey Bread Categories: Bread Yield: 1 Loaf 5 c All-purpose flour 1/3 c Sugar 2 pk Yeast 1 ts Salt 1/2 c Each milk & water 1/2 c Butter 2 ea Eggs 1 c Maple syrup 1 c Chopped walnuts In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and 5 Tbs. butter until very warm (120 to 130 degrees F); stir into dry ingredients. Mix in eggs and enough remaining flour to make soft dough. Knead on floured surface until smooth, about 6 minutes. Cover; let rest 10 minutes. Divide dough into 32 pieces; roll into balls. Melt remaining butter, dip balls in butter. Layer evenly in bottom of greased 10-inch tube pan with non-removable bottom; 1/3 cup syrup, 1/2 cup nuts, 16 balls, 1/3 cup syrup, 1/2 cup nuts, 16 balls and 1/3 cup syrup. Cover, let rise in warm place until doubled in size, about 30 to 40 minutes. Bake at 375 degrees F for 35 minutes or until done, covering with foil during last 10 minutes. Invert on serving plate. ___-- ... Sincerely yours Gigi ___ Blue Wave/DOS v2.30 --- Maximus/2 3.01 * Origin: Juxtaposition BBS. Lasalle, Quebec, Canada (1:167/133) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EDM00007Date: 09/15/97 From: GHISLAINE DUMONT Time: 06:20am \/To: ALL (Read 1 times) Subj: recipes cr * Crossposted from: Cooking MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: MONGOLIAN LAMB Categories: Meats, Main dish, Stir-fry Yield: 4 Servings 1.00 lb Boneless lamb -- leg or shoulder 3.00 tb Kikkoman Soy Sauce; divided 1.00 tb Cornstarch 2.00 Garlic cloves; pressed 2.50 ts Cornstarch 1.00 ts Sesame seed; toasted 0.50 ts Sugar 0.13 ts -to... 0.25 ts Crushed red pepper 2.00 tb Vegetable oil; divided 2.00 Carrots; cut diagonally -- in thin slices 1.00 bn Green onions -- cut into 2-inch lengths -- separating whites -- from tops Cut lamb across grain into thin slices. Combine 1 Tbsp. _each_ soy sauce, cornstarch and garlic; stir in lamb. Let stand 10 minutes. Meanwhile, combine remaining soy sauce, 3/4 cup water and next 4 ingredients; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add lamb and stir-fry 1 minute. Add lamb and soy sauce mixture; cook and stir until sauce boils and thickens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: MONGOLIAN BEEF # 2 Categories: Meats Yield: 4 Servings 1.00 lb Flank steak 2.00 tb Peanut oil 2.00 tb Chopped garlic 2.00 Green onions,slivered 1.00 ts Salt 2.00 ts Sugar 2.00 ts Hin soy sauce 1.00 tb Oyster sauce Pepper 1.00 tb Wine (I suggest sherry) 1.50 tb Cornstarch 0.25 c Chicken stock 2.00 tb Hoisin sauce 2.00 ts Catsup 0.50 ts Crushed red chili pepper ~------------------------------SAUCE------------------- ~- 1. Cut steak across grain into strips about 2 in. long , and very thin. 2.Add seasoning to meat. 3.Combine sauce ingredients and mix well. 4.Heat wok. Add oil. Add garlic and cook quickly. 5.Add beef and onions and stir-fry until tender. 6.Add sauce mixture. Mix and cook about 1 Min. This is from Jennie Low's cook book "Chopstick,Cleaver, and wok. MMMMM ... Sincerely yours Gigi ___ Blue Wave/DOS v2.30 --- Maximus/2 3.01 * Origin: Juxtaposition BBS. Lasalle, Quebec, Canada (1:167/133) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EDM00008Date: 09/15/97 From: GHISLAINE DUMONT Time: 06:21am \/To: ALL (Read 1 times) Subj: recipes * Crossposted from: Cooking MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: MONGOLIAN BARBECUE Categories: Mongolia, Lamb, Beef Yield: 6 Servings 3.00 lb Boned Lamb Shoulder Chops OR 2.00 lb Boneless Beef, (Tenderest -Cut The Butcher Has), -Defatted 2.00 lg Green Peppers, Seeded And -Cut Into 1/4-Inch Strips 3.00 c Cabbage, Shredded, Rinsed, -And Dried 3.00 lg Carrots, Peeled And Shredded 2.00 lg Onions, Thinly Sliced 0.25 lb Bean Sprouts, Rinsed And -Drained Salad Or Peanut Oil MMMMM-------------------------GARNISHES------------------------------ Boiled White Rice Crisp Sesame Seed Buns, -Warmed Middle Eastern Pita Breads Thinly Sliced Crisp French -Bread MMMMM---------------------------SAUCE-------------------------------- 1.50 c Dark Soy Sauce 6.00 c Water 10.00 Crushed Black Peppercorns 4.00 Star Anise 4.00 lg Cloves Garlic, Crushed 1.00 c Rice Wine Or Sherry 1.00 tb Sugar 2.00 ts Fresh Ginger Root, Grated 3.00 c Scallions Or Leeks, Chopped -And Divided 3.00 c Chinese Parsley Or Cilantro, -Minced, Divided Thinly slice the meats across the grain, in 2 to 3-Inch strips, and arrange the meat and vegetables on separate platters. SAUCE: Simmer the soy sauce, water, peppercorns, anise and garlic for a few minutes in a saucepan, then strain and cool. Add the wine, sugar, ginger root, 2 cups of the scallions or leeks and 2 cups of the Chinese Parsley. Refresh the sauce with the remaining scallions or leeks and parsley as cooking progresses. Taste to correct the seasoning, then divide among the guests bowls. (NOTE: Do Not taste the sauce after the raw meat has been dipped in it! Just a precaution.) TO ASSEMBLE: To assemble the barbecue, place the cooking appliance in the center of the table, heating and greasing the cooking surface with the salad or peanut oil. (At intervals, scrape off the charred food bits with a spatula and reoil the cooking surface and resume cooking). Guests put the meat and vegetables on the plates and then place small portions on the cooking surface and spoon some of the sauce over the grilling food, flipping the food over with chopsticks after about 1 minute on the grill. Cook to the desired doneness of each guest. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: CORN ON THE COB FOR MONGOLIAN BBQ Categories: Ethnic, Vegetables Yield: 6 Servings MMMMM------------------------NORMA WRENN----------------------------- 6.00 Ears corn 3.00 tb Butter 0.50 ts Sugar 0.50 ts Salt or to taste 1.00 ts Rice wine or dry sherry This grains, used mainly for soups in the Chinese cuisine, rounds out the meal. In a large pot, bring about 2 quarts water to a boil. Meanwhile, shuck crn. Cook corn in boiling water for 5 minutes if picked that day or for 10 minutes if picked earlier. Drain. Melt butter. Add sugar, salt and rice wine or dry sherry. Spoon oer hot corn and serve. MMMMM ... Sincerely yours Gigi ___ Blue Wave/DOS v2.30 --- Maximus/2 3.01 * Origin: Juxtaposition BBS. Lasalle, Quebec, Canada (1:167/133)