NO BEEFARINO HERE ONLY
This page is dedicated to my good friend and cooking mentor Boris Pritcher.
I invite you to send me your favorite recipes. kk
That's Boris in the middle.
Gavin from Australia sent this one in. I haven't tried it yet but it looks
Gavin's Recipe for Sensational Teriyaki Chilli Chicken Stir Fry.
(or substitute Tofu for chicken)
· 500+ grams of lean chicken breast fillet cut into thin strips.
· three large carrots
· 1 large broccoli
· 12 baby corn ears
· 3 table spoons of canola oil
· 1 table spoon of Sesame oil
. 6 table spoons of Teriyaki sauce (More if you like it stronger)
. 3 table spoons of Soy sauce
· 250+ grams of mushrooms
· a sprig of coriander
· 2 cloves of garlic (crushed)
· 1 heaped Table spoon of fresh crushed ginger
· 2 finely chopped chillies (hot as you like)
· 3 tablespoons of chicken stock
· 2 tablespoons of cornflour paste
Pre-prepare the stock and cornflour paste and have it ready to go.
Have all of the vegies chopped and ready to go.
Slice the chicken into thin strips and lets get ready to rumble!!!
In a hot Wok, heat the oils and brown the chicken strips. This process should
take about 90 seconds if your Wok is hot enough. Next, remove the chicken
into a bowl and throw in the carrots, broccoli and baby corn. At this time
you can add another splash of Sesame oil (if required) The vegies should
be constantly stirred to prevent burning. After 2 minutes reduce the heat
and add the spring onions, mushrooms, coriander, garlic, ginger and finely
sliced chilli. Cook for another 90 seconds (at this point, there will be
a very pungent aroma, so have your kitchen well ventilated) and then add
the Soy and teriyaki sauces. Next, add the chicken stock and the corn flour
paste. Stir whilst adding the cornflour paste to prevent unsightly lumps.
Throw in the chicken and all of the oils and juices in the bowl and reduce
the heat so the meal is on a fast simmer. The preparation of the meal is
great to watch and it is fun to have your guests in the kitchen to watch
the show. The whole process only takes about 5 or 6 minutes(after preparation).
Serve over 1 1/2 cups of steamed basmarti rice with a little shredded carrot
and fresh coriander or parsley as garnish on top. (Or get a thin chilli
about 1 1/2 inches long and slice it from the tip down to about 1/4 inch
from the Stem about 5 or 6 times, spread it open like a flower and this
makes a great garnish and for those who like it hot they can slice it and
mix it in!!)
This serves four (or two hungry Aussies)
,-._|\ Gavin (Big ROO) Warren, |Big Gav liked his women as he
/ \ Kangaroos in '97 |liked his Kiwifruit; Sweet yet
\_, firstname.lastname@example.org |tart, Soft yet firm to the touch
V Printed on Recycled Electrons |and covered with short brown fuzz.
Kenny!! I'm a big Seinfeld fan from Argentina and I'm sending you a recipe
for the tastiest thing in the world. It's what we call "Dulce de Leche"
and it's a kind of syrup made of milk and sugar. Maybe you can buy
it in New York and you don't need to prepare it yourself. I'm sure there
are a lot of stores in NY that sell it. Here we eat it with pancakes, crepes,
cheese, bananas, and in any cake you might like. I prefer to eat it with
a spoon alone. It's VERY SWEET!
10 cups of milk (2 liters)
2 1/4 cups of sugar
a few drops of vanilla
extract or half of a stick of vanilla
Preparation:Boil the milk in a previously wet saucepan, add the sugar and
vanilla and when it begins to boil rapidly stir with a wooden spoon being
careful to not let it stick. When you begin to see the bottom of the saucepan
or if you put some of the mixture on a plate and it does not run, the manjar
is ready.When you remove it from the fire, it is a good idea
to beat it a while so that it softens.
Date: Sun, 7 Jan 2001 18:24:22 EST
Hey Kenny my name is Dan I'm 19 and I am a huge Seinfeld fan and I love
to cook a lot of people are surprised because of my age everybody I seem
to talk to think I'm to young to understand cooking but when I hear that
I tend to try harder and come up with knockout recipes for all ages. Here
is a recipe for Dan's Knockout Scampi W/Broccoli:
4 cup broccoli florets, fresh
2/3 cup clam juice, bottled
1/2 teaspoon cornstarch,
1/2 teaspoon crushed red pepper,
2 tablespoon fresh basil, chopped
1 dash fresh lemon juice, or to taste 1/4 teaspoon freshly ground
black pepper, or to taste 1 tablespoon garlic, minced
4 lemon wedges,
1 tablespoon olive oil,
1/4 teaspoon salt, or to taste
1 pound shrimp, large, shelled and deveined,
2/3 cup water
1 In a large nonstick skillet, heat half the oil over medium-high heat.
Add half the garlic and crushed red pepper; cook, stirring, until fragrant,
about 1 minute. Add shrimp and season with salt. Saute until shrimp are
pink, about 3 minutes. Transfer to a bowl; set aside.
2 Add remaining oil to skillet. Add broccoli and season with salt. Saute
until bright green, about 1 minute. Add water, cover and cook until broccoli
is just tender and water has evaporated, 3 to 5 minutes. Transfer broccoli
to bowl with shrimp.
3 In a small bowl, combine clam juice, remaining garlic and cornstarch;
stir until smooth. Add to skillet and cook, stirring, over medium-high heat,
until thickened, 3 to 4 minutes. Stir in basil and season with lemon juice
and pepper. Add reserved shrimp and broccoli and heat through. Serve immediately,
with lemon wedges.
Dan AkA Wildkix2000