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| Moqueca de peixe (bahian style fish stew) |
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Yield: 4 Servings |
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3 Sprigs fr. cilantro 1 Md-sz ripe tomato -quartered
1/2 Md-sz green bell -pepper seeded 1 Md-sz onion quart. Salt and black pepper
2 lb Fish fillets (cod |
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| -scrod haddock or any -white firm-fleshed -fish) 1 tb Fresh lemon juice 1/2 c Thin coconut milk* 2 tb Dende* 2 tb Peanut oil *Heat a coconut in a 350 degree oven for 10 minutes so it will develop fault lines. Remove from oven and, holding it in a cloth (it will be
hot) over a large bowl, hit it along the fault lines with a hammer or
heavy mallet. The coconut will open. Reserve the liquid, remove the
meat from the shell and take off the brown outer pieces with a
pairing knife. Grate the coconut meat, either with a hand grater or
in a food processor. Wrap in cheesecloth and pour 1/2 cup warm water
over it while holding it over a bowl. Squeeze the liquid from the
coconut into the bowl. This is thick coconut milk. Add the reserved
coconut water and grated coconut residue. This is the only way to get
the true Brazilian taste. Otherwise, you can buy a bottle of coconut
milk from specialty stores (and it is pretty hideous). African
markets in the United States. Chop the coriander, tomato, pepper, and
onion in a food processor until you have a coarse paste. Then place
the mixture in a large, heavy skillet over low heat. Add the salt and
pepper and cook for 15 minutes. Add the fish fillets to the mixture
and continue cooking for an additional 5 to 7 minutes. Add the
remaining ingredients, stir and allow to simmer for 5 minutes. Serve
the moqueca hot with white rice and Farofa.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: MORA MOB'S HOT WINGS
Categories: Tex mex, Poultry, Appetizers
Yield: 30 Servings
3 lb CHICKEN DRUMMETTES
2/3 c Light-brown sugar
3 tb Minced onion
1 c PICANTE sauce
1/4 c Orange juice concentrate
1/4 c Garlic salt
In 13x9x2 inch baking dish. Place drummettes in single layer.
Bake;covered at 375 F for 45 min.,Drain. Meanwhile,in
saucepan;combine remaining ingredients. Bring salsa mixture to
boil;simmer,uncovered for 15 min. Pour sauce over chicken & bake for
45 min. Makes approx. 30 drummettes. It's an easy dish to make for
friends visiting!!! NOTE: The orange juice must be the frozen
type,thawed & undiluted. Enjoy! John Old Mex. (gbdp78b)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: MORASSA' POLO (BEJEWELED PILAF)
Categories: Pilaf, Main dish
Yield: 6 Servings
2 3/4 c Basmati rice, rinsed in 5 or
-6 changes of water
1/4 c Salt
2 lb Carrots, peeled and cut in
-julienne
6 tb Oil
Liquid Saffron
2 tb Slivered almonds
2 tb Slivered pistachios
Peel of 3 oranges, julienned
2 tb Currants
1/4 c Dried barberries (zereshk)
ds Ground cinnamon
ds Ground cardamom
1 ts Rose water
1/4 c Butter
4 ts Crushed crystallized sugar
-or rock candy (opt)
The Legendary Cuisine of Persia" by Margaret Shields would accompany roast lamb or chicken or occupy center stage at a Near Eastern banquet. Cover rinsed rice with water by at least 1". Add 1 tablespoon salt. Soak 3 hours. In skillet fry carrot strips in 2 tablespoons oil over medium heat stirring constantly 10 minutes. Stir in 1 teaspoon granulated sugar 2 teaspoon Liquid Saffron and 2-3 tablespoons water. Cook until liquid is reduced 4-5 minutes. Remove carrot strips to bowl and set aside. In skillet toast 1 teaspoon almonds over medium heat. Set aside for garnish. Put remaining almonds and all pistachios in small saucepan cover with cold water bring to boil and drain. Set aside. Combine 1 teaspoon blanched almonds 1 teaspoon blanched pistachios and reserved toasted almonds for garnish. Put remaining granulated sugar in small saucepan with 6 tablespoons water. Bring slowly to boil and simmer gently 10 minutes. Add orange peel and remaining blanched nuts and boil 30 seconds. Drain reserving syrup. Add peel and nuts to fried carrot strips. Soak currants in warm water 10 minutes until puffed and shining. Drain. Separate 1 teaspoon currants for garnish and add remainder to carrot strip mixture. Pick over barberries then gently fry in skillet in small amount of oil until glowing red color 1-2 minutes. Separate 1 teaspoon barberries for garnish and add remainder to carrot strip mixture. Stir cinnamon cardamom and rose water into carrot strip mixture and divide mixture into 3 parts. In 3 quart saucepan add 2 quarts water and 3 tablespoons salt and bring to rapid boil. Drain soaked rice. Add to saucepan bring back to boil and boil until grains are soft on outside but still firm in center 2-3 minutes. Drain in colander and rinse with lukewarm water. Toss gently in colander. Rinse saucepan return to heat add some oil and heat until sizzling. Sprinkle 1/4 of rice over bottom of saucepan. Spread 1/2 of carrot mixture on rice. Sprinkle 1/4 of rice over carrot mixture. Repeat with remaining carrot mixture and rice ending with thick layer of rice formed into conical mound. Pour remaining syrup and 4 teaspoons Liquid Saffron over rice. Make 2-3 holes through rice to bottom of saucepan with handle of wooden spoon. Spread clean dishcloth over edges of saucepan and set cover firmly over dishcloth. Keep heat on high until rice is steaming 2-3 minutes then reduce heat to low and cook at least 30 minutes. Rice can be kept on very lowest heat as long as 1 1/2 hours total. Remove saucepan from heat and set on cold wet surface 1-2 minutes. (This helps loosen bottom crust.) Meanwhile melt butter. Remove 2-3 tablespoons rice and mix with remaining 2 tablespoons Liquid Saffron in small bowl and set aside. Gently toss and mix pilaf leaving crust in pot and sprinkle on warmed dish in symmetrical mound. Sprinkle with saffron rice. Garnish with reserved almonds (both toasted and blanched) pistachios currants and barberries. Crush crystallized sugar into small "diamonds mix with 1/2 teaspoon
boiling water and sprinkle over rice. Pour melted butter all over.
Remove bottom crust (tah dig) from pot and serve on separate plate.
Makes 4-6 servings.
Each of 4 servings contains about: 967 calories; 1,658 milligrams
sodium; 31 milligrams cholesterol; 38 grams fat; 149 grams
carbohydrates; 13 grams protein; 3.15 grams fiber.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: MORAVIAN CHRISTMAS COOKIES
Categories: Penndutch, Cookies
Yield: 1 Servings
2 c Shortening
2 1/4 c Brown sugar
1 qt Molasses
8 c Flour
1 tb Cloves
1 tb Cinnamon
1 ts Ginger
1/2 ts Baking soda
1 x *dissolved in:
1 ts Vinegar
Use a mixture of butter and lard for the shortening. Sift the flour
and spices together. Add sugar and mix well. Work in the shortening
with the finger tips or with a pastry blender. Add baking soda and
molasses and mix thoroughly. Chill. Roll very thin on floured board
and cut with fancy cookie cutters. Bake at 350-F about 10 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: MORAVIAN CHRISTMAS COOKIES (CZECH)
Categories: Desserts, Cookies
Yield: 1 Servings
8 oz Dark molasses
1/2 c Brown sugar
1/2 c Margarine
1 1/2 ts Cinnamon
1 1/2 ts Cloves
1 ts Ginger
1 ts Allspice
1/2 ts Nutmeg
1 tb Baking soda
4 c Flour
Mix flour, sugar, butter, and spices together. Heat molasses until
lukewarm and add baking soda to it. Add molasses to rest of
ingredients and mix well. If necessary, add a little water to the
dough to get it to a soft enough consistency to roll it. Roll the
dough on a well floured surface, making it as thin as humanly
possible. (Paper thin, if you can!) Cut into desired shapes, and
transfer to a non-stick cookie sheet. Bake at 350 degrees for 6 to 8
minutes. If ya do it right, you'll end up with a delicately thin,
not too sweet, yummy spicy cookie. This recipe makes about 40,000
cookies , so be prepared to eat lots of 'em!!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: MORAVIAN CHRISTMAS LOAF
Categories: Penndutch, Breads
Yield: 1 Servings
3 c Milk
1 c Butter
1 c Sugar
1/2 c Yeast
1 x *dissolved in:
1/4 c Water, warm
6 c Flour
1 ts Salt
1/2 lb Raisins, chopped
1/2 lb Currants
1/4 lb Citron, chopped
1/2 c Almond, blanched, sliced
Scald 2 cups of the milk and let cool. Add the dissolved yeast cake,
3 cups of flour and the salt. Mix well. Cover and set aside to rise
in a warm place, over night. In the morning, scald the other cup of
milk and add the butter and stir until melted. Combine with the yeast
mixture and add the sugar and the balance of the flour, kneading the
dough well, until it is no longer sticky. Use more flour if
necessary. Combine the fruit and sprinkle with some flour and add to
the dough, mixing well. Cover and let rise again until double in
bulk. Shape in small loaves, place in small pans, and sprinkle with
the sliced almonds. Let rise for 2 hours. Bake at 400-F for 40
minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: MORAVIAN GINGER COOKIES
Categories: Cookies, Czech
Yield: 36 Cookies
1/3 c Molasses
1/4 c Shortening
2 tb Sugar, brown
1 1/4 c Flour
1/2 ts Salt
1/4 ts Baking soda
1/4 ts Baking powder
1/4 ts Cinnamon, ground
1/4 ts Ginger, ground
1/4 ts Cloves, ground
1 ds Nutmeg
1 ds Allspice
MMMMM---------------------EASY CREAMY ICING--------------------------
1 c Sugar, confectioners
1/4 ts Salt
1/2 ts Vanilla
1 1/2 tb Cream, light
Mix thoroughly the molasses, shortening, and sugar. Blend in the
remaining ingredients except the icing. Cover. Chill for at least
four hours.
Heat the oven to 375 F. Roll the dough to 1/8-inch thickness, or, if
desired, paper-thin on a lightly floured cloth-covered board. Cut
into the desired shapes. Place about 1/2 inch apart on an ungreased
baking sheet. Bake for eight minutes or until set.
Remove from the baking sheet immediately; cool. Frost with Easy
Creamy Icing.
EASY CREAMY ICING: Mix all of the ingredients together until smooth
and of spreading consistency. Tint with food color if desired.
Makes about 3 dozen 2-inch cookies (about 5 dozen if rolled
paper-thin).
[Betty Crocker's Cookbook]
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: MORAVIAN HICKORY NUT CAKE
Categories: Penndutch, Cakes
Yield: 1 Servings
8 ea Egg
1 lb Sugar
1 c Butter
2 c Flour
1 pt Hickory nut, finely chopped
1 x *mixed in:
2 tb Flour
1 ea Brandy
Work together butter and sugar until very creamy. Then slowly work in
one egg at a time, alternately with 1 Tbsp flour. Work at least 5
minutes to each egg. Continue alternating the flour and eggs until
all the eggs have been worked in. Then add the remaining flour and
nuts; lastly, add a claret glass of brandy. Bake at 350-F for 1-1/2
hours in a deep dish, well buttered, placing dish on a small stand at
bottom of oven. Test before removing from oven by sticking with
toothpick. If it comes out sticky, cake is not done; if dry and
clean, cake is finished. Source: Pennsylvania Dutch Cook Book - Fine
Old Recipes, Culinary Arts Press, 1936.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: MORAVIAN MINTS
Categories: Penndutch, Candies
Yield: 1 Servings
3 c Powdered sugar
1 c Water, boiling
12 dr Peppermint oil
1 x *or:
12 dr Wintergreen oil
Boil sugar and water until when dropped in cold water it forms a soft
ball. Add the mint oil, remove from stove and beat until it thickens.
Then drop from spoon in thin patties on buttered or oiled paper. If
wintergreen is used, color with red or green junket or food coloring.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: MORAVIAN SAND TARTS
Categories: Penndutch, Cookies
Yield: 1 Servings
2 c Butter
2 1/2 c Powdered sugar
5 ea Egg
4 c Flour
1 ts Baking soda
1 x Pecans
Cream the butter and sugar together and add one egg at a time,
beating well after each addition. Sift the flour and soda together
and mix with other ingredients. Chill in ice box over night. Roll out
thin on floured board, cut into round shapes, and press half a pecan
into center of sand tart. Bake at 350-F about 10 minutes. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press,
1936.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: MORAVIAN SCOTCH CAKES
Categories: Penndutch, Cookies
Yield: 1 Servings
1 1/2 c Butter
1/2 c Sugar
4 c Flour
2 ts Caraway seeds
Mix the flour, caraway seeds and sugar together. Work in the butter
with the finger tips until well blended. Roll out about 1/3 inch
thick on floured board. Cut in small squares. Bake on a greased
cookie sheet at 325-F about 15 minutes. When cold, cover with boiled
icing and sprinkle with colored sugar. Source: Pennsylvania Dutch
Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: MORAVIAN WHITE CHRISTMAS COOKIES
Categories: Penndutch, Cookies
Yield: 1 Servings
2 c Butter
3 c Sugar
5 ea Egg, well beaten
1 c Cream
1 ts Soda
1 x *dissolved in:
1/4 c Water, boiling
4 c Flour
Cream butter and sugar together until well blended. Beat the eggs and
add. Stir in the dissolved soda. Sift the flour and add alternately
with the cream. Mix thoroughly. Dough must be stiff enough to roll-
add more flour if needed. Chill for several hours. Roll out thin on
floured board and cut with fancy cookie cutters. Bake at 350-F about
12 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: MORE FALAFEL
Categories: Vegetables, Appetizers, Oriental
Yield: 10 Servings
2 c Chickpeas, cooked
1/2 c Parsley
1/4 c Tahini
2 Garlic cloves, minced
1/4 c Dried milk
1 Beaten egg
1/2 ts Dry mustard
1 ts Cumin
1/2 ts Chili powder
Celery salt to taste
Salt & pepper to taste
1 ts Worcestershire sauce
Oil as needed
Preheat oven to 350F. Puree beans & parsley in a blender. Put in a
bowl & add the other ingredients except the oil. Mix well & spoon
onto a baking sheet. Flatten each patty & brush with oil. Bake until
crusty & golden, about 15 minutes. This can be re-heated once cooked
by frying in hot oil with some seasonings in the oil.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: MORE FILLINGS FOR TASSIES
Categories: Breads
Yield: 6 Servings
6 1/2 tb Sugar
1/4 c Butter
1/4 c Lemon juice
2 Eggs
1/4 To 1/2 tsp lemon peel
SOURCE: Natl Cooking Echo 19 Jun 90
Contributed to the echo by: Debra Heng
I haven't made these lemon ones yet, but I scaled down a larger
recipe from some cookbook to resemble the pecan tassie proportions,
hoping to have enough lemon filling for a batch of tartlets. So it
may or may not be enough, thought I'd let ya know.
LEMON TASSIE FILLING
In a small saucepan over low heat, cook the 1 st three until
dissolved. Beat the eggs with a mixer and add the hot mix very
slowly, mixing constantly. Then return mix to the saucepan and cook
for about 3 minutes until it's of pudding consistency. Stir in lemon
peel. Let cool to room temp. Fill each tartlet with about 2 tsps of
the lemon mix. Bake at 350 F for 20-25 mins., or until golden.
The back of the tart tamper package also suggested some other
fillings, like cherry or blueberry pie filling, or vanilla pudding
topped afterwards with a strawberry or a few blueberries (glaze with
some heated currant jelly).
Or make hors d'oeuvres by filling with your favorite quiche recipe, or
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: MORE FLOUR TORTILLAS
Categories: Mexican, Breads
Yield: 6 Servings
3 c Flour
1 1/2 ts Baking Powder
1/4 c Oil
1 c Water (warm)
FROM: Phil Johnson @ 906/201 * FLOUR TORTILLAS * * Mix
ingredients until dough no longer sticks to sides of bowl. Divide
into 8-10 small balls. Coat each one with shortening. Flour Counter
top and roll (rolling pin) to a 6-9 inch circle. When desired size
is obtained, place on a hot griddle. The tortilla will puff up. Turn
over (no longer than 2 minutes) and brown other side. Fill with your
choice of meat, beans, potatoes, scrambled eggs, etc.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: MORE FRUIT CHERRY PIE
Categories: Pies
Yield: 8 Servings
1 8 double pie crust 1 cn Comstock More Fruit Pie -Filling (21 oz) NOTE: For 9" pie shell use -two 21 ounce cans Cherry -Filling Prep Time: 10 minutes. Bake Time: 40-50 minutes. Line pie pan with rolled pie crust. Spread filling evenly in crust. Place vented or lattice top crust over filling. Bake at 425'F. for 10 minutes; reduce heat to 375'F. and continue baking 30-40 minutes until golden brown | |
