Cookbook Recipes

Posts Tagged ‘frying pan’

1/2 pound pork, cubed
1 chicken breast, cubed
3 cups chicken broth
1 tablesoon cooking oil
2 tablespoons minced garlic
1/2 cup chopped onion
1 tablespoon salt
1/2 pound small shrimps, peeled and deveined
1 tablespoon black pepper
2 cups cauliflower (divided into florets)
2 cups snow peas
2 cups cabbage, sliced into 1 inch strips
1 cup diced carrots
1 cup sliced celery
2 tablespoon soy sauce
1 tablespoon sesame oil
12 ounces Cantonese noodles (egg noodles)

In a frying pan, heat oil and saute garlic until brown. Add onion
and cook until transparent. Season with salt. Stir in pork, chicken,
shrimps and pepper. Simmer for 20 minutes. Add broth and vegetables.
Season with soy sauce and sesame oil. Add noodles and cook until
noodles are flexible and not crunchy. Season with salt and pepper
to taste. Top with scallions if desired.

1 cup gallo pinto beans
1 bay leaf
1 small onion, peeled
1 whole clove
2 cloves garlic, peeled
salt
1 1/2 cups longgrain white rice
4 tbsp olive oil
1 onion, finely chopped
Freshly ground black pepper

Soak the beans in a pot in cold water covered by at least three
inches of water at least four hours. Drain the beans and place in
a large pot with two quarts of water. Pin the bay leaf to the onion
with the clove, and add to the beans. Add the garlic. Gradually bring
the beans to a boil, skimming off any foam. Reduce the heat and
gently simmer the beans, uncovered, until tender, about 1 1/2 hours,
adding salt, to taste, during the last ten minutes. Drain the beans
and refresh under cold water. Discard the onion.
Bring 2 1/2 cups of water and 1 teaspoon salt to boil in a large
heavy saucepan. Add the rice and return to a boil. Reduce the heat
and gently simmer the rice until tender, about 18 minutes. Let the
rice sit, covered, five minutes, and fluff with a fork.
Heat oil in a large frying pan. Add the onion and thoroughly brown
over medium heat, about five minutes. Add the beans and rice and
cook over medium heat until the rice is lightly browned and the
mixture is very aromatic, about five minutes.
Correct the seasonings before serving.

Leg of Lamb
1 Leg of Lamb
Salt, Pepper
1 cup Cream
23 tablespoons Flour

Put the Leg of Lamb on a grid in a roasting pan and pour one quart
of water into the pan. Place into oven, then heat oven to 300F.
Roast for one hour for each 2 lbs. of weight. Pour the stock from
the pan over the Leg of Lamb occasionally with a spoon. For the last
half hour of cooking switch on the grill, and grill the Leg of Lamb
on both sides.
Sieve the stock into a casserole and skim off the fat. Thicken the
sauce with flour, season, and color with gravy browning. Stir in the
cream and remove from the heat.
Serve with Caramel Potatoes.

Caramel Potatoes

1 lb. Potatoes, medium size, cooked and peeled
1 1/2 oz. Margarine
5 tablespoons Sugar

Place the sugar on a frying pan and heat until it starts melting,
stir in the margarine. When golden, remove from heat, add potatoes,
rolling them carefully around so they are completely covered with
caramel.

46 Lamb shanks (chopped in half)
1 large carrot
1 parsnip
2 tomatoes
6 oz. veal/chicken stock
2 tablespoons tomato paste
juice and grated rind of 1 lemon
pinch of sugar
2 tablespoons parsley
2 tablespoons chopped garlic
1 tablespoons butter
1 tablespoon vegetable oil
seasoned flour(for dusting)
1 onion
1 stick of celery
1 cup red wine
2 tablespoons basil
2 cups mashed potatoes

Dust the shanks in flour and brown them in butter and oil in a
heavy skillet or fry pan. Put the cooked shanks in a saucepan,
cover with water, wine, and tomato paste and cook ever so gently
for about 90 min or until meat starts to soften (you may have to
add a little more water or wine.)
In the meantime, saute the vegetables (roughly chopped) with
the garlic in the same frying pan; you may have to add a little
more oil. After a couple of minutes add the tomatoes (roughly
chopped), lemon juice and rind. Cook gently for another few minutes.
Transfer partly cooked lamb shanks into a casserole dish. Skim
off any fat formed during cooking. Add the cooked vegetables,
mix lightly, add the fresh herbs, spoon mashed potatoes on top
and finish cooking in a pre heated 190 degree oven for about
30 minutes. Serve piping hot with crusty bread.

6 cups chicken broth
1 onion, chopped
3 (3.5 ounce) links spicy
Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed
and chopped
1/4 cup evaporated milk
salt to taste
ground black pepper to taste

1 Remove skin from sausage and crumble into frying pan.
Add chopped onion, and cook over medium heat until meat is
no longer pink. If you are trying to cut fat, remove
meat from pan, place in a colander, and rinse under cold water.
2 Place meat in a large pot; add stock and potatoes.
Boil until potato is cooked.
3 Add spinach. Continue boiling until spinach is lightly cooked.
4 Remove soup from heat, stir in evaporated milk, and
season to taste. Do not add any salt if using canned stock.

6 cups chicken broth
1 onion, chopped
3 (3.5 ounce) links spicy
Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed
and chopped
1/4 cup evaporated milk
salt to taste
ground black pepper to taste
1
Remove skin from sausage and crumble into frying pan.
Add chopped onion and cook over medium heat until meat is
no longer pink. If you are trying to cut fat remove
meat from pan place in a colander and rinse under cold water.

2
Place meat in a large pot add stock and potatoes.
Boil until potato is cooked.
3
Add spinach. Continue boiling until spinach is lightly cooked.
4
Remove soup from heat stir in evaporated milk and
season to taste. Do not add any salt if using canned stock.