Colcannon 2
Ingredients| 6 large potatoes (pref red) |
|
|---|
Cut up the potatoes and put them in a pot, cover with water, and boil
until tender. You may choose to peel them or not. I left the skin on
and it was fine.
While the potatoes are cooking, thinly slice the cabbage (as if you
were making sauerkraut). Trim the leek(s) and slice thinly. Peel the
garlic, chop fine, and saute in a little oil until translucent, then
add cabbage and leeks (you will need a good-sized skillet or frying
pan. I used a wok). Saute vegetables until tender and almost
transparent, but not too flabby. Set aside.
When the potatoes are done, drain them and give em a good shake. Mash
potatoes well, adding salt and pepper and butter to taste. Then mix
cabbage and leeks into potatoes and stir well. It should turn a pale
green color.
There are several things you could do after this point. You could just
serve it up right away, or you could put it into a baking pan,
drizzle some melted butter or margarine on top, and put it in the
oven to brown on top. Or you could put it into a baking dish, top
with grated cheddar cheese, and put into the oven until cheese is
bubbly. The third method is my personal favorite.
Note: using instant mashed potatoes totally takes away from the
flavor and texture of the dish, besides being inauthentic...but then
again, how authentic is it to prepare a Celtic recipe using a wok?
:)
Hex
Servings: 4
Also see ...
Colcannon
Cook the potatoes and parsnips in water until tender. While these are cooking,chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace,garlic, salt and pepper, (Upload by user)
Cook the potatoes and parsnips in water until tender. While these are cooking,chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace,garlic, salt and pepper, (Upload by user)
Cold Borscht
3 lb boiled beets, diced 1/2 c orange juice 1 ts rice wine vinegar 2 c beet cooking liquid : Salt : Pepper : Sour cream In blender or food processor puree beets. Add orange juice and vinegar. Add beet juice as needed for desired thickness. Season with (Upload by user)
3 lb boiled beets, diced 1/2 c orange juice 1 ts rice wine vinegar 2 c beet cooking liquid : Salt : Pepper : Sour cream In blender or food processor puree beets. Add orange juice and vinegar. Add beet juice as needed for desired thickness. Season with (Upload by user)
Colombo Powder French West Indies Curry Pow
Roast rice in a small dry skillet over medium heat, shaking the pan frequently, until the grains are a light golden brown, about 5 minutes. Transfer to a plate to cool. Add all spices to the skillet except turmeric and roast over medium heat, shaking the pan, until toasted a (Upload by user)
Roast rice in a small dry skillet over medium heat, shaking the pan frequently, until the grains are a light golden brown, about 5 minutes. Transfer to a plate to cool. Add all spices to the skillet except turmeric and roast over medium heat, shaking the pan, until toasted a (Upload by user)
| Advertisements |
Com Yam Gung Thai Shrimp Soup
Contributed to the echo by: BOYD NARON DOM YAM GUNG (THAI SHRIMP SOUP) Puree peppercorns and coriander roots. Trim root and tough layers from lemon grass. Thinly slice first six inches. Bring 2 c. of stock to boil. Add coriander paste and simmer while adding lemon grass, ginger (Upload by user)
Contributed to the echo by: BOYD NARON DOM YAM GUNG (THAI SHRIMP SOUP) Puree peppercorns and coriander roots. Trim root and tough layers from lemon grass. Thinly slice first six inches. Bring 2 c. of stock to boil. Add coriander paste and simmer while adding lemon grass, ginger (Upload by user)
Cook s Treat Chicken
The second dish, though it s equally cheap and good, takes a bit longer to fix. It s a simple roast chicken with a stuffing of my own devising. The neat thing about it is that you put a nicely browned roast chicken on the table in front of admiring guests none of whom reali (Upload by user)
The second dish, though it s equally cheap and good, takes a bit longer to fix. It s a simple roast chicken with a stuffing of my own devising. The neat thing about it is that you put a nicely browned roast chicken on the table in front of admiring guests none of whom reali (Upload by user)
Corn Soup Cajun Style
1 tablespoon quick mixing flour 1/2 cup water 1 tablespoon margarine 3 cups fresh corn, cut off the cob (or frozen) 1/2 cup finely chopped onions 2 medium tomatoes, peeled, seeded, and chopped (about 1 cup) 2 cups skim milk 1 cup evaporated skim milk 1/4 teaspoon salt 1/4 te (Upload by user)
1 tablespoon quick mixing flour 1/2 cup water 1 tablespoon margarine 3 cups fresh corn, cut off the cob (or frozen) 1/2 cup finely chopped onions 2 medium tomatoes, peeled, seeded, and chopped (about 1 cup) 2 cups skim milk 1 cup evaporated skim milk 1/4 teaspoon salt 1/4 te (Upload by user)
Costolette Alla Valdostana
18TH STREET NW, WASHINGTON, DC BEVERAGE:GATTINARA 1. Slice the cheese thinly. Cut a slit into the side of each veal chop to form a pocket. Stuff the pockets with the cheese. 2. Place the chops on a flat surface and press the top and bottom together. Seal the edges by beating (Upload by user)
18TH STREET NW, WASHINGTON, DC BEVERAGE:GATTINARA 1. Slice the cheese thinly. Cut a slit into the side of each veal chop to form a pocket. Stuff the pockets with the cheese. 2. Place the chops on a flat surface and press the top and bottom together. Seal the edges by beating (Upload by user)
Cotes De Veau Flambes Flamed Veal Chops
By now, the only thing left of the side of veal is the chops, though fortunately you should have some left over veal stock (it can be frozen as ice cubes). Here is a very simple, low fat recipe from Larousse Light French Cooking (McGraw Hill. 1981) which is unfortunately lon (Upload by user)
By now, the only thing left of the side of veal is the chops, though fortunately you should have some left over veal stock (it can be frozen as ice cubes). Here is a very simple, low fat recipe from Larousse Light French Cooking (McGraw Hill. 1981) which is unfortunately lon (Upload by user)
Cottage Cheese Oil Pastry
* There is no substitute I know of for this, check specialty stores. Rub the cottage cheese through a fine sieve, if desired, and mix with the milk, oil, sugar, vanillin sugar and salt. Mix and sieve together the flour and the Backin (baking powder) and add to the mixed br (Upload by user)
* There is no substitute I know of for this, check specialty stores. Rub the cottage cheese through a fine sieve, if desired, and mix with the milk, oil, sugar, vanillin sugar and salt. Mix and sieve together the flour and the Backin (baking powder) and add to the mixed br (Upload by user)
Country Ribs
Mix all ingredients except oil and ribs in saucepan. Heat to boiling, stirring constantly. Remove from heat. Heat oven to 350 . Heat oil in Dutch oven over low heat. Brown half of the ribs in hot oil; remove ribs. Repeat with remaining ribs; drain off fat. Return ribs to Dutch (Upload by user)
TAG: sauce, remove, ,
Mix all ingredients except oil and ribs in saucepan. Heat to boiling, stirring constantly. Remove from heat. Heat oven to 350 . Heat oil in Dutch oven over low heat. Brown half of the ribs in hot oil; remove ribs. Repeat with remaining ribs; drain off fat. Return ribs to Dutch (Upload by user)
TAG: sauce, remove, ,
Country Style Chicken Kiev
Filling: Stir together all filling ingredients. Divide in four equal portions. Freeze portions at least 30 minutes. Heat oven to 350~. Flatten each chicken breast to about 1/4". Place 1 portion of the butter onto each flattened breast. Roll and tuck in edges of chicken; br (Upload by user)
TAG: chicken, butter, ,
Filling: Stir together all filling ingredients. Divide in four equal portions. Freeze portions at least 30 minutes. Heat oven to 350~. Flatten each chicken breast to about 1/4". Place 1 portion of the butter onto each flattened breast. Roll and tuck in edges of chicken; br (Upload by user)
TAG: chicken, butter, ,
|
|
|
|
Couscous Provencal
In a 2 1/2 qt saucepan over medium high heat, frequently stir onion and oil until onion is lightly browned, about 5 min. Add broth and bring to a boil over high heat. Cover pan and remove from heat. Let stand until couscous absorbs broth, about 5 minutes. Meanwhile, drain ar (Upload by user)
TAG: couscous, ,
In a 2 1/2 qt saucepan over medium high heat, frequently stir onion and oil until onion is lightly browned, about 5 min. Add broth and bring to a boil over high heat. Cover pan and remove from heat. Let stand until couscous absorbs broth, about 5 minutes. Meanwhile, drain ar (Upload by user)
TAG: couscous, ,
Crab Cioppino Ala Guardino
Saute the garlic and onion with the olive oil in a large pot until soft. Add tomato paste, water, salt, pepper, parsley, sugar, and basil. Stir well and simmer 40 minutes. Add all seafood and cook for 15 minutes. Cover pot and shake several times. Serve with French bread and (Upload by user)
TAG: minutes, guardino, cioppino, ,
Saute the garlic and onion with the olive oil in a large pot until soft. Add tomato paste, water, salt, pepper, parsley, sugar, and basil. Stir well and simmer 40 minutes. Add all seafood and cook for 15 minutes. Cover pot and shake several times. Serve with French bread and (Upload by user)
TAG: minutes, guardino, cioppino, ,
Crab Meat Alma
Melt butter in heavy saucepot. Saute vegetables until soft. Blend in flour and add cream. Heat until thickened. Add cheese and heat until it has melted. Add wine, cayenne pepper, and salt. Fold in crab meat or shrimp. Heat gently for 8 to 10 minutes Serve with french bread or b (Upload by user)
Melt butter in heavy saucepot. Saute vegetables until soft. Blend in flour and add cream. Heat until thickened. Add cheese and heat until it has melted. Add wine, cayenne pepper, and salt. Fold in crab meat or shrimp. Heat gently for 8 to 10 minutes Serve with french bread or b (Upload by user)
Crab Salsa
Combine ingredients in a bowl, toss gently. Cover and Chill Posted to Digest eat lf.v096.n117 Recipe by: Colleen Bugler/[email protected] From: Terry Pogue <[email protected]> Date: Fri, 2 May 1997 19:56:16 465800 (Upload by user)
Combine ingredients in a bowl, toss gently. Cover and Chill Posted to Digest eat lf.v096.n117 Recipe by: Colleen Bugler/[email protected] From: Terry Pogue <[email protected]> Date: Fri, 2 May 1997 19:56:16 465800 (Upload by user)
Crab Tetrazzini
2 c Fettucine; cook drain 1/2 ts Dried Sweet Basil : crumble 3 TB Butter 1 cn Crab meat (6oz) 2 c Mushrooms sliced 1 TB Flour 1/2 ts Garlic salt 3/4 c Chicken broth 1/3 c Green onion sliced 1/4 c White wine dry 1/3 c Parsley; fresh (Upload by user)
TAG: butter, cheese, mushrooms, fettucine, ,
2 c Fettucine; cook drain 1/2 ts Dried Sweet Basil : crumble 3 TB Butter 1 cn Crab meat (6oz) 2 c Mushrooms sliced 1 TB Flour 1/2 ts Garlic salt 3/4 c Chicken broth 1/3 c Green onion sliced 1/4 c White wine dry 1/3 c Parsley; fresh (Upload by user)
TAG: butter, cheese, mushrooms, fettucine, ,
TAG: potatoes, cabbage, ,
Permalink--> In : Recipes - Ethnic