Free Online Recipes

———-FILLING————– 1 md Fine chopped onion

2 tb Olive oil

1 md Size sweet red pepper cored

Seeded and cut into 1/2 Inch dice 1 pk (10-oz) frozen chopped

Spinach thawed and squeezed Dry 1 ts Grated lemon rind

1/4 ts Salt

1/8 ts Sugar

1/8 ts Pepper

3/4 c Ricotta cheese drained

—————-ROULADE————— 1/4 c (1/2 stick) unsalted

Butter 1/3 c Unsifted all purpose

Flour 1 1/3 c Warmed milk

1/4 ts Pepper

6 Separated eggs

1 1/4 c Grated parmesan cheese

1 Egg white

FILLING: Saute onion in oil in large skillet, stirring often, until soft and golden, about 8 minutes. Add red pepper and cook 4 minutes longer. Add spinach, lemon rind, salt, sugar and pepper. Transfer to medium size bowl. Stir in ricotta cheese. Set aside. Preheat oven to 400 degrees. Grease bottom of 15.5 x 10.5 inch jelly roll pan. Line

bottom withw ax paenly.~ 2. Add the salt and garlic, stirring well. Remove from the heat and stir in the ground chile and oregano, coating the meat evenly with the spices. (If you are using a combination of mild and hot chile, do not add the hot spice yet.) Add a small amount of broth and stir well.~ 3. Return to the heat, add a bit more broth and stir. Continue to add broth, a little at a time, stirring, until the chili is smooth, then reduce the heat and simmer, uncovered, for about 1 hour.~ 4. Taste and adjust seasonings adding the ground hot chile to taste at this point. To add, remove the pot from the heat, sprinkle the chile over the top, and stir well.~ 5. Serve the chili with a bowl of freshly stewed pinto beans on the side.~

1 lb Package Egg Roll Skins

Egg Beaten Enough Oil To Deep-fry 1 c Diced Roast Pork

1/2 c Cooked And Diced Shrimp

1/4 c Water Chestnuts

1/4 c Shredded Bamboo Shoots

2 c Chopped Bean Sprouts, Fresh

2 Green Onion, Finely Chopped

4 Fresh Mushroom Chopped

1/2 ts Sugar

2 tb Soy Sauce

1 tb Sesame Oil

Salt And Pepper To Taste Heat the sesame oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt & pepper, soy sauce and sugar. Remove from heat and set aside to cool. Place 2 tablespoons of the mixture in center of egg roll skin. Take the two opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry the egg rolls until golden brown turning every so often to get an even browning. Remove from oil and place on absorbent paper to drain and serve very hot.

1 lb Package egg roll skins

Egg beaten Enough oil to deepfry 1 c Diced roast pork

1/2 c Cooked and diced shrimp

1/4 c Water chestnuts

1/4 c Shreded bamboo shoots canned

2 c Chopped bean sprouts fresh

2 Green onion; finely chopped

4 Fresh mushroom chopped

1/2 ts Sugar

2 tb Soy sauce

1 tb Seseme oil

Salt and pepper to taste Heat the seseme oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt & pepper, soy sauce, sugar Remove from heat and set aside to cool. Place 2 tablespoons of the mixture in center of egg roll skin. Take the two opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry the egg rolls until golden brown turning every so often to get an even browning. Remove from oil and place on absorbent paper to drain and serve very hot.

1 lg Egg plant

2 ts Butter

1 Egg, beaten

1 ts Salt

1/4 ts Pepper

Flour Boil egg plant, scoop out the meat and mix with butter, egg, salt, pepper and enough flour to drop from a spoon. Heat shortening (375 degrees). Drop batter from spoon and fry. Drain on paper towel. Cooking time about 6 minutes.

4 Eggs

1 tb Dry sherry

Carrots, finely chopped (for garnish) ————-FILLING————-

1 c (about 1/2 lb) ground pork,

Uncooked 2 md Fresh mushrooms,

Chopped fine 2 Scallions, chopped fine

(white parts separate from The green) 2 ts Cornstarch, dissolved in

2 tb Water, cold

1/2 tb Dark soy sauce

1 tb Dry sherry

1 ts Salt

1 tb Peanut oil

———-SAUCE———

2 tb Oyster sauce

1 tb Light soy sauce

1 tb Plum sauce

Dash hot chili oil or Tabasco Sauce In a bowl, stir the eggs with the dry sherry. In a mixing bowl, combine all the filling ingredients, include only the white parts of the chopped scallions (save the green parts for garnish) and stir to blend well. In a 8-inch skillet, heat the oil lightly. Pour about a quarter of the egg

mixture to cover the bottom of the skillet. Heat until the egg pancake has barely set, then transfer to a plate. Make 3 more pancakes. Divide the filling into 4 portions and put a portions on each pancake. Moisten your fingers with cold water and spread the filling mixture evenly over the surface of the pancake, then roll up tightly, as you would a jelly roll. Seal with a little leftover egg from the egg-beating bowl. Place the rolls on a flat plate that will fit your steamer, and then steam them over an inch of simmering water for 15 minutes. In a bowl, mix together the sauce ingredients. To serve, cut the rolls into slices, cutting on the slant. Drizzle the sauce over them and top with the scallion greens and the carrots. Makes 6 to 8 appetizer servings. Recipe: “Chinese Appetizers” by Verdi Published by Irene Chalmers Cookbooks, 1981

6 Eggs, hard-boiled

1 ts Gelatine

1 tb Worcestershire sauce

2 ts Anchovy essence

5 oz Chicken stock

1 c Cream, whipped

Paprika Salt Finely chop the egg whites. Sieve the egg yolks. Add gelatine to chicken stock and heat until it dissolves. Cool and allow mixture to begin to set. Put stock and seasoning into whipped cream. Fold in yolks and whites, place in dish and chill. Decorate and serve. NOTES: * Simple appetizer for summer days — This dish was served at a dinner I was invited to at the Vice-Chancellor’s Lodge at the University of Liverpool when I was a student. Mrs. Whelan, the VC’s wife, gave me the recipe later. * A nice way to decorate is to peel some white grapes and chill. Then before serving spread thinly a little caviar on top and place halved grapes on top of that. : Difficulty: easy. : Time: 20 minutes preparation, several hours chilling. : Precision: Measure gelatine and stock. : Marcus G Hand, : AT&T Information Systems, Middletown, New Jersey, USA : mtuni!mgh : Copyright (C) 1986 USENET Community Trust

4 Hard-boiled eggs

1 cn Tuna, drained, flaked

-(3.5 oz) 1/2 c Mayonnaise

Salt to taste Fresh ground pepper to taste 4 Cocktail gherkins, chopped

3 tb Half and half

2 ts Tomato paste

1 1/2 ts Curry Powder

Paprika Fresh Italian parsley -sprigs (opt) Cut eggs in half lengthwise and carefully remove yolks. Put yolks into a bowl. Mix in tuna, 2 tablespoons of mayonnaise, salt, pepper and gherkins. Divide mixture evenly between egg white halves and fill hollows. Smooth tops to form neat mounds. In a bowl, mix remaining mayonnaise, half and half, tomato paste and Curry Powder; season with salt. Mix until smooth. Spoon mixture over prepared eggs to coat completely. Garnish with paprika and parsley sprigs, if desired. Serve chilled.

6 Eggs

2 tb Green onions; minced

1/2 ts Pepper

1 ts Salt

1 lb Bean sprouts

1 c Crabmeat or shrimp cooked

————-SAUCE————- 1 tb Cornstarch

1 tb Sugar

3 ts Soy sauce

1/2 c Water

BEAT EGGS WELL. ADD DRAINED BEAN SPROUTS. IF USING FRESH SPROUTS (WHICH ARE THE BEST) BLANCH THEM BY PLACING THEM IN A COVERED SKILLET WITH A FEW TEASPOONS OF WATER FOR JUST A FEW MINUTES. ADD BEAN SPROUTS, ONION, SALT PEPPER AND CRAB MEAT TO EGGS. COOK LIKE PANCAKES IN A SMALL AMOUNT OF OIL. SERVE WITH SAUCE. SAUCE MIX ALL SAUCE INGREDIENTS TOGETHER AND COOK, STIRRING, UNTIL THICKENED. SERVE OVER THE EGG FOO YUNG

6 c Hot water

3 1/2 oz Pk chicken noodle soup mix

(2 envelopes) 2 Eggs, well beaten

1 T Soy sauce (optional)

Chinese fried noodles 1. Pour water into a deep, 2-quart, heat-resistant, non-metallic

casserole and heat, covered, in Microwave Oven 10 minutes or until boiling. 2. Add noodle soup mix and heat, covered, 4 minutes. Allow

to stand 4 to 5 minutes or until noodles and chicken are tender. 3. Pour beaten eggs in soup mixture gradually, stirring with a

fork and heat, uncovered, 2 to 3 minutes or until egg is cooked. Stir frequently with a fork to make eeggs form thin strings. 4. If desired, stir in soy sauce. Garnish with fried noodles.