Ingredients
1 cup soy sauce
1 cup sake (Japanese rice wine) or
1 cup grapefruit juice or 1 cup dry sherry
1/4 cup cooking oil
1 teaspoon sugar
1/2 teaspoon grated fresh ginger root or ground ginger
* one 2 1/2 pound chicken, cut up
Procedure
1. Mix together soy sauce, sake or grapefruit juice or sherry, sugar and ginger in a large shallow dish. Add chicken, turning to coat both sides.
2. Cover and marinate in refrigerator, several hours or overnight, turning occasionally. Remove chicken from marinade and brush with oil.
3. Grill about 6 inches from source of heat, brushing with marinade and turning frequently until brown and tender.
Serving Information
Serves: 4
Thursday, November 6, 2008
Barbecued Lamb Chops
4 pounds lamb chops
1 teaspoon prepared mustard
1 piece ginger, beaten
2 medium-sized onions, sliced
1 tablespoon salad oil
1 cup water
* salt to taste
2 tablespoons chill/tomato sauce
1 tablespoon Worcestershire/Pickapeppa sauce
1 tablespoon vinegar
* hot pepper sauce to taste
* black pepper
Procedure
1. Season chops with mustard, ginger, salt and pepper. Place sliced onions over chops in baking pan.
2. Combine other ingredients and pour over onions and chops. Bake, covered, in moderate oven, basting frequently, for approximately 15-20 minutes or until done. Remove lid 10 minutes before chops are cooked.
Serving Information
Serves: 6
1 teaspoon prepared mustard
1 piece ginger, beaten
2 medium-sized onions, sliced
1 tablespoon salad oil
1 cup water
* salt to taste
2 tablespoons chill/tomato sauce
1 tablespoon Worcestershire/Pickapeppa sauce
1 tablespoon vinegar
* hot pepper sauce to taste
* black pepper
Procedure
1. Season chops with mustard, ginger, salt and pepper. Place sliced onions over chops in baking pan.
2. Combine other ingredients and pour over onions and chops. Bake, covered, in moderate oven, basting frequently, for approximately 15-20 minutes or until done. Remove lid 10 minutes before chops are cooked.
Serving Information
Serves: 6
Fried Bananas (bananas In Batter)
1 oz. sugar
1/2 oz. butter
9 tablespoons milk
1 teaspoon baking powder
1 egg
3 ripe bananas
1/2 cup rum
1 teaspoon limejuice
8 ozs. flour
oil
Procedure
1. Peel bananas and cut into thick chunks.
2. Soak in rum, sugar and lime juice.
3. Mix remaining ingredients except the oil.
4. Dip banana chunks into the batter using a spoon. Fry lightly in hot oil.
1/2 oz. butter
9 tablespoons milk
1 teaspoon baking powder
1 egg
3 ripe bananas
1/2 cup rum
1 teaspoon limejuice
8 ozs. flour
oil
Procedure
1. Peel bananas and cut into thick chunks.
2. Soak in rum, sugar and lime juice.
3. Mix remaining ingredients except the oil.
4. Dip banana chunks into the batter using a spoon. Fry lightly in hot oil.
Apple Dumplings & Brandy Sauce
Apple Dumplings & Brandy Sauce
Dumplings Ingredients:
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter or margarine
2/3 cup sour cream
6 medium tart cooking apples, cored, peeled
1/3 cup granulated sugar
1/3 cup chopped pecans
2 tablespoons butter or margarine, softened
Milk
Brandy Sauce Ingredients:
1/2 cup firmly packed brown sugar
1/2 cup firmly packed brown sugar
1/2 cup whipping cream
2 tablespoons butter or margarine
1 tablespoon brandy*
Heat oven to 400°F (205°C).
Combine flour and salt in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in sour cream with fork until mixture forms a ball.
Roll dough into 19 x 12-inch rectangle on lightly floured surface. Cut 1-inch strip off 19-inch end; reserve. Cut remaining dough into 6 (6-inch) squares. Place apple in center of each square.
Combine sugar, pecans and 2 tablespoons butter in small bowl. Fill center of apple with 1 1/2 tablespoons mixture. Fold dough up around apple; seal seams well. Place onto greased 15 x 10 x 1-inch jelly roll pan, seam-side down.
Brush dough with milk; prick dough with fork. Cut leaf designs out of reserved 1-inch strip of dough. Brush with milk; place on wrapped apples. Bake for 35 to 45 minutes or until apples are fork tender. If crust browns too quickly, cover with aluminum foil.
Combine all sauce ingredients in 1 quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (3 to 4 minutes). Serve sauce over warm dumplings.
Combine flour and salt in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in sour cream with fork until mixture forms a ball.
Roll dough into 19 x 12-inch rectangle on lightly floured surface. Cut 1-inch strip off 19-inch end; reserve. Cut remaining dough into 6 (6-inch) squares. Place apple in center of each square.
Combine sugar, pecans and 2 tablespoons butter in small bowl. Fill center of apple with 1 1/2 tablespoons mixture. Fold dough up around apple; seal seams well. Place onto greased 15 x 10 x 1-inch jelly roll pan, seam-side down.
Brush dough with milk; prick dough with fork. Cut leaf designs out of reserved 1-inch strip of dough. Brush with milk; place on wrapped apples. Bake for 35 to 45 minutes or until apples are fork tender. If crust browns too quickly, cover with aluminum foil.
Combine all sauce ingredients in 1 quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (3 to 4 minutes). Serve sauce over warm dumplings.
Makes 6 servings (3/4 cup sauce).
*Substitute 1 teaspoon brandy extract
Water Melon Marbles
1 water melon
1/4 pint rum
2 oranges
2 tablespoons sugar
* cherries
Procedure
1. Cut the melon in half lengthwise. Remove the seeds, then with a ball-scoop remove the
flesh of the melon. The shell can be kept to be a serving dish if wished.
2. Place the melon balls in a bowl. Mix the rum, orange juice and sugar together, and pour
over the melon balls. Refrigerate for at least on hour.
3. To serve, place a cocktail stick in each ball and pile up on a bed of cracked ice in
1/4 pint rum
2 oranges
2 tablespoons sugar
* cherries
Procedure
1. Cut the melon in half lengthwise. Remove the seeds, then with a ball-scoop remove the
flesh of the melon. The shell can be kept to be a serving dish if wished.
2. Place the melon balls in a bowl. Mix the rum, orange juice and sugar together, and pour
over the melon balls. Refrigerate for at least on hour.
3. To serve, place a cocktail stick in each ball and pile up on a bed of cracked ice in
Eggplant Elegante (Garden Egg)
Ingredients
1 peeled eggplant
2 boiled crushed potatoes
* salt, pepper, flour, oil
* chopped garlic (1 clove)
* vinegar and oil
Procedure
1. Slice garden egg lengthwise into fingers
2. Season with salt and pepper and roll in flour.
3. Drop into deep hot oil and fry until crisp.
4. Combine crushed potatoes, garlic and enough vinegar and oil to make a paste of
dipping consistency.
5. Place in a bowl and use fried egg plant fingers as scoops.
1 peeled eggplant
2 boiled crushed potatoes
* salt, pepper, flour, oil
* chopped garlic (1 clove)
* vinegar and oil
Procedure
1. Slice garden egg lengthwise into fingers
2. Season with salt and pepper and roll in flour.
3. Drop into deep hot oil and fry until crisp.
4. Combine crushed potatoes, garlic and enough vinegar and oil to make a paste of
dipping consistency.
5. Place in a bowl and use fried egg plant fingers as scoops.
Subscribe to:
Posts (Atom)
