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Ingredients: 1 Pound(s) Boneless beef round 2 Stalks fresh lemongrass 2 Shallots 3 Cloves of garlic 1 Fresh serrano chili 1 Tablespoon(s) Sugar 1 Tablespoon(s) Vietnamese fish sauce 1 Tablespoon(s) Asian sesame oil 1 Tablespoon(s) Sesame seeds 2 Ounce(s) Dried rice stick noodles 12 large Red lettuce leaves 1 small English cucumber, peeled 24 Fresh mint leaves 36 Fresh coriander leaves 12 12" dried rice-paper circles Directions: This "fresh" Vietnamese spring roll is not fried, which makes it lighter and very refreshing. The filling, though herbaceous and hearty, is also light. Note that the beef needs to be marinated for at least 3 hours before cooking. 1. Cut the beef into 4- by 3/4-inch pieces. Slice each piece across the grain into 1/4-inch thick strips. 2. Remove and discard the tough outer leaves of the lemongrass. Slice the tender white heart into 1-inch lengths and put them in a food processor with the shallots, garlic, chili and sugar, process into a paste. Transfer the paste to a bowl and mix in the fish sauce, sesame oil and sesame seeds. Add the beef slices, mix, and marinate for at least 3 hours or overnight. 3. In a medium bowl, cover the rice stick noodles with boiling water, let stand 1 minute, then drain. Arrange the rice stick noodles, lettuce, cucumber strips, mint and coriander in separate piles on a platter, leaving space for the beef. Refrigerate. 4. Just before serving, preheat a grilling rack over hot coals. Grill the beef strips for 30 seconds on each side, just until nicely seared. Or place the beef strips on the highest oven rack under a hot broiler and broil on each side until seared. Arrange the beef on the platter. 5. Have a dish of dipping sauce and one or more wide bowls of warm water on the tables. Each guest dips a rice paper circle into a water bowl and immediately spreads it flat on a dinner plate or a damp towel. The circle will rehydrate and become pliable in a few seconds. It is then ready to be filled and rolled. 6. To make a spring roll, lay a lettuce leaf on the bottom third of the moistened circle. Top it with 2 or 3 slices of beef, a large tablespoon of noodles, several strips of cucumber and a few leaves of mint and coriander. Fold the near edge of the paper over the filling, then roll up the paper around the filling, keeping it taut. Halfway through, fold one end over to enclose the filling, then continue rolling. Dip the open end of the roll into the sauce and eat it with the fingers. Serves 6. Note: To make Vietnamese nuoc cham dipping sauce: Grind 4 garlic cloves, 2 fresh chilis (preferably serrano) and 2 tablespoons sugar into a paste in a mortar, blender or mini food processor. Stir in 6 tablespoons Vietnamese fish sauce (nuoc mam), 4 tablespoons fresh lime juice and 6 to 8 tablespoons water. Strain into a dipping bowl.
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Ambrosia salad Drain fruits well. Combine all ingredients except lettuce and salad dressing, mixing lightly but thoroughly. Chill well. Serve in lettuce cups with salad dressing, if desired. Heringstopf mit saurer sahne (herring salad with sour cream) Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onio Hamburger steak wrapped with bacon In a large bowl, combine the ground sirloin, worcestershire sauce, A-1, salt, pepper, garlic and oatmeal. Form small but tall hamburger steaks. Wrap each steak with bacon. Grill steaks 5 minutes a side. Grilled chicken caesar salad Cooked chicken. Cut into small pieces. Toss lettuce and dressing. Add croutons and cheese. Place chicken on top. Serve immediately. 7 layer salad Layer first six ingredients in large salad bowl in the order given. Mix together mayonnaise, sour cream and Hidden Valley Ranch Dressing; spread on top of 6 layers. Refrigerate over night. Do not toss until ready to serve. Per serving: 366 Calorie Fruit salad with nuts Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top o Beef-broccoli lo mein Combine pasta and sesame oil tossing well to coat. Heat peanut oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; saute 30 seconds. Add the broccoli and onion; saute 3 minutes. Add steak, and saute 5 minutes or until done Creamy potato salad 2 cups nonfat yogurt 1/4 cup of mustard if you like it rice vinegar to thin Add dressing, as much as you like. Mix and chill. If you don't like broccoli, then use green beans or carrots or whatever you prefer. Shared by Jan Gordon Miso potato salad Mix first 6 ingredients together well. Set aside. Heat pot and add quartered potatoes and 2 T water. Sautee for 5 minutes or until potatoes begin to cook partway. Add miso mixture and simmer, covered, for 10 minutes or until potatoes are fu Ethiopian beef and peppers Puree chiles, ginger, garlic, spices, and wine to a smooth paste. Brown beef in hot oil. When evenly browned, remove and drain off all but 2T oil. Saute onion in the oil until soft but not browned. Add the bell peppers and saute for an addit Barbecued onions for goodwich IN a small skillet, heat oil, add onon and saute until it begins to soften. Ad barbecue sauce and continue sauteeing, stirring frequently, until onion is thoroughly wilted. Makes enough for 3 or 4 Goodwiches. Leftover Barbecued Onions are delicous in any Academie de cuisine tenderloin of beef Preheat oven to 400F. Trim the beef tenderloin of fat and skin. Cut the end and wrap the meat with 4 thin slices of pork fat lenghwise. In a large saute pan, heat the oil until very hot and saute the meat on all sides. Season with salt and black p Red beans & rice with salsa Pick over and rinse the beans. Put them into a large bowl and cover completely with cold water. Let the beans soak overnight (or for at least 8 hours). Drain the beans and transfer them to a large pot. Add the 3 cups water. Bring to a boi Wild rice-turkey salad Cook the rice in the water until tender, about 50 minutes. Cut the turkey into bite-size pieces. Combine all the ingredients ina bowl and toss. cover and chill until ready to serve. Sprinkle on the pecans just before serving. 1/4 recipe = 422 calories All-in-one salad bowl Place artichoke hearts, green beans, onion, peas, radishes, salad greens and tomato in salad bowl. Toss together lightly. Place the next 8 ingredients in a jar or shaker, blend thoroughly. Pour enough dressing over salad to moisten and toss lightl Breakfast rice Recipe by: The New McDougall Cookbook Preparation Time: 0:05 : Combine all fo the ingredients in a sacuepan. Bring to a boil, cover, reduce the heat, and cook for 40 mintues. Let rest for 10 minutes before serving. This may also be m Barbecued spare ribs Place ribs in baking dish and bake in 350 oven 30 min. Chop onion; brown in fat or salad oil. Add juice, vinegar, worcestershire sauce, brown sugar,water, chili sauce, salt and pepper if you wish. Cook slowly 20 min. Pour over ribs, continue baking 1 hour Bayrischer kartoffelsalat (barvarian potato salad) Potatoes should be peeled and sliced 1/4-inch thick. Chicken broth may be either home made or commercial. Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve Red beans and rice Cook rice according to package directions. Remove from the heat. In a large nonstick skillet, heat oil over medium heat. Add onion and cook until translucent and beginning to brown, 3 to 5 minutes. Add rice, beans, thyme, garlic powder, hot pepper sauc Arame rice patties Place all the ingredients in a large bowl. Mix well, using your hands if necessary. Shape the mixture into 6 small patties, using your hands to firmly press the mixture together. Heat a small amount of oil in a skillet. Place the patties Skillet corned beef and cabbage In a large skillet, heat the oil over medium heat. Add the cabbage and saute for 6 to 8 minutes, until very soft but not brown. Add the salt and pepper; mix well. Add the potatoes, carrots, and corned beef; mix to distribute evenly. Reduce the hea Creamy spinach salad Mix mayonnaise, sugar, and vinegar and let stand at least 1 hour. Clean and dry spinach leaves. Tear into bite-size pieces and place in salad bowl. Spread onion rings over top of spinach. Crumble bacon and put over top. Toss with mayonnaise dressi French potato salad 1. Rinse and drain the potatoes but do not peel them. Put them in a large saucepan. Add cold water to cover and bring to the boil. Simmer for about 20 minutes, or until tender. 2. Cut the potatoes lenghwise in half. Cut each half into thin slices. 3. P Warm grilled potato and fennel salad with herbed buttermilk dressing Preheat the grill to medium-high. Place the potatoes in the center of a double thickness of heavy aluminum foil. Toss with 1 to 1 1/2 tablespoons of the oil and season lightly with salt and pepper. Wrap up in the foil, turning up the edges to seal. Place Chinese chicken salad Mix soy sauce, sherry, garlic powder, ginger. Marinate the chicken in this mixture for several hours. Bake the chicken, skin side up, for 45 minutes at 350 degrees F. Let the cooked chicken cool. When the chicken is cool, shred it. Deep-fr Lebanese layered salad Place the bulgur in a large bowl. Combine juice, oil, 1 tsp salt, and garlic in a small bowl, stir well with whisk. Drizzle juice mixture over bulgur. Layer onion, tomato, parsley, mint, dill, cucumber, and bell pepper evenly over bulgur mixture. Spri