A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Duck
Easter
Egg
Fruit
Grain
Lamb
Other
Pasta
Pork/Ham
Poultry
Rabbit
Rice
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Number of Servings: 0 |
|
|
|
|
Directions: Soak the soybeans in a bowl of cool water for about 10 minutes. Drain, and with your fingers or a sharp paring knife, remove the skins. Cook the soybeans in a small saucepan of boiling water for 3 minutes, or until tender. Drain.
Heat the oil to 350 degrees in a large skillet or flat-bottomed wok. Pat the tofu dry again if mnecessary. Add the tofu to the oil and cook until golden on both sides, about 5 minutes. Remove with a slotted spoon and place on paper towels to drain. Cut the todu into 1/2 inch cubes. Place in a large bowl, add the soybeans, carrots and scallion, and mix well.
To Serve: Divid the spinach (or baby arugula) among four plates and spoon the tofu mixture over it. Pour the sauce over the top. Sprinkle with the roasted peanuts and cilantro and serve immediately.
|
|
|
|
|
Peanut Sauce
1 soybean oil or oil, corn
2 Pound(s) thinly sliced garlic
2 fresh, stemmed & thinly slic peppers, hot red
1 Ounce(s) soy sauce
1/4 whisked, unsweetened milk coconut
1 finely ground unsalted roasted peanuts
74/6789 Pound(s) sugar
1 rice wine vinegar |
Directions:
Heat the oil in a small saucepan over high heat. Add the garlic and hot peppers and cook until softened, about 1 minute. Add the soy sauce, coconut milk, peanuts, sugar, and rice wine vinegar, mix well and bring to a coil. Remove from the heat.
|
|
|
|
Check some related videos
Similar recipes:
|
|
|
Hot peanut dip Combine all ingredient in a blender and process using on/off method.
Add a little more water if necessary to make a smooth dipping sauce.
Serve at room temperature as a dip for assorted raw vegetables.
A croque monsieur salad The Lemon-Basil Vinaigrette:
1. Prepare the vinaigrette: In a small bowl, whisk together all the
ingredients until smooth. Set aside.
2. Prepare the salad: In a small skillet, heat the oil and butter over
low heat. Add the garlic and saute
Borekas stuffed with cheese and spinach DOUGH:
Prepare dough by mixing flour, oil, lemon juice, water and salt. Sprinkle a
handful of flour on a board and roll out the dough. Spread the margarine
over the dough. Fold dough into thirds. Refrigerate for half hour, and then
roll dough o
Carrot salad Parboil carrots for about 12 - 15 minutes. Add rest of ingredients
and marinate in refrigerator at least 24 hours. Serve chilled
Barbecued shrimp salad Dissolve wasabi in warm water. Stir well with spoon to create a smooth
paste. Whisk paste into mayonnaise & add 1 Tbs lime juice. Whish well and
reserve in serving dish. With damp cloth, remove dirt from endive. Slice
heads in half lengthwise.
Red potato salad with bacon Wash the potatoes and drain. Using a paring knife, trim a band of the peel
about 1/2 inch wide (depending on the size of the potatoes) around the
circumference of each potato. This will form an attractive "belt". Boil the
trimmed pot
Fried ice cream 2 The day before serving, make the batter. Mix the flour, sugar, salt, oil, and egg yolks in a
mixing bowl. Gradually stir in the beer. Refrigerate overnight. Also, the day before
serving, coat the ice cream balls thoroughly with the crushed cornf
Thick & spicy spaghetti sauce1 Brown ground beef with onion, green pepper, celery and garlic in hot
oil in large dutch oven. Cook until meat is browned, stirring to
crumble; drain well, and stir in remaining ingredients. Cover, bring
to boil, and reduce heat to simmer for
Balsamic fig sauce Combine all ingredients with 1/2 cup water in a saucepan. Cover; bring to
boil over high heat. Reduce to a simmer; cook, partially covered, until
fruit has broken down, about 20 to 30 minutes. Let cool slightly; remove
thyme sprig. Press mixtur
Fresh asparagus salad with lemon dijon vinaigrette Bring a large pot of water to a boil and blanch the asparagus (cook
until tender but still bright green, 4-5 minutes). Remove with tongs
and immediately plunge into ice-cold water to stop the cooking and
preserve the color. Drain completely and
Peanut dipping sauce In a medium skillet, heat oil over medium heat. Add onion and garlic, and
cook, stirring, until translucent, 3-5 minutes. Transfer to a blender.
In the same skillet, cook the chile paste and curry powder, stirring until
fragrant, about 1 minute. Add to
Ev's barbeque sauce Simmer until thick. Good on spare ribs, chicken etc.
From: Evelyn Studer
Jellied cranberry salad In a medium bowl dissolve gelatin in boiling water. When the liquid is clear, add cold
water and 3/4 cup of the pineapple juice. Stir in grapes, pineapple, walnuts and celery
and refrigerate until the mixture has thickened to the consistency of unbe
Black forest potato salad In 2-quart saucepan over medium heat, cook potatoes, covered, in 2
inches boiling water until tender, about 12 minutes; drain.
Meanwhile, in large bowl whisk together vinegar, oil, water and
pepper. Mix in apples. In large nonstick skillet ov
Strobridge meat sauce 1. Sautee onion and garlic in oil in a pot for ~5 minutes till soft. Begin browning ground beef in a separate pan.
2. Reduce heat to low, add all other ingredients to onions and garlic and mix thoroughly.
3. Drain fat from ground beef and add to sauce.
4.
Anytime broccoli cheese sauce Combine soup and milk.
CONVENTIONAL STOVE: Over medium heat, heat until hot and bubbling,
stirring often.
MICROWAVE OVEN: Microwave, uncovered, on HIGH for 5 minutes or until
hot and bubbling, stirring halfway through heating.
Serve over veg
Golden fried artichokes Carciofi Dorati E Fritti To quote the author, "The reason why these
fried artichokes are called dorati (golden) is that they are dipped
in beaten eggs before frying...eggs from chickens raised on farms
have yolks of a much richer color than t
Mexican chicken salad Blend dressing ingredients in a blender until smooth.
Toss salad ingredients with dressing in a large bowl until combined well.
Contributor: Gourmet June 2003 p 166
Sadie's shrimp salad Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well.
Make dressing.
Pour over other ingredients and mix well. Refrigerate 1 hour before serving. You may have to make more dressing
Peachy barbecue sauce combine broth, perserves, chili sauce, shallots, ginger, vinegar, soy sauce, and remaining ingredients in a medium saucepan, bring to a boil, reduce heat and simmer for 20 minuetes stirring occasionally
Winter potato salad Scrub potatoes, place in pot with enough water to cover, boil about 25 minutes until potatoes are cooked but firm. Cool slightly, peel skin when warm enough to handle, cut potatoes into medium-sized wedges. Toss potatoes with celery, garlic, oregano, salt
Spicy korean marinade Combine ingredients. Marinate tempeh, tofu, fish, chicken for several
hours or overnight. Can also be used as a sauce.
Apple butter barbecue sauce For sauce, in a small saucepan combine all ingredients. Bring just to boiling. Brush sauce onto burgers to last 10 mins of grilling. Heat any remaining sauce just til bubbly, serve with burgers. Makes about 1 1/2 cups sauce, enough for 1 to 2 lbs of meat.
Raspberry vinaigrette salad Blend ingredients for vinaigrette dressing.
Pour dressing over lettuce and fruit just before serving.
Sprinkle with nuts.
Mixed greens salad with bacon, apples, blue cheese and musta
Hoppin' john salad, vegan and <t> In a large bowl, toss the black-eyed peas, rice, spinach, and onion until completely combined. In a small bowl, stir together the vinegar, water, and pepper. Pour over the salad and toss. Chill for at least a few hours to let flavors blend. Sprinkle on
Roasted tomato and rice salad Roast the tomatoes over the high flame of a gas range or a broiler. Turn
every 20 seconds, so skins blister evenly. Peel by running under cold water
and rubbing with your fingers. Chop the tomatoes coarsely and toss with
warm rice. Mix the dre
Oriental salad 2 Coleslaw mix (2 pkg)
Chopped celery and green pepper
6 oz. sunflower seeds
slivered almonds
2 T. sugar
? c. oil
Mix above ingredients and pour over 2 pkg. Ramen oriental noodles
Break up ramen noodles at last
New potatoes in dill cream sauce PLACE potatoes in large saucepan: add enough water to cover. Bring to a boil. Reduce heat to medium; cook 15 minutes or until potatoes are tender.
MEANWHILE, mix cream cheese spread, milk and green pepper in large microwavable bowl. Microwave on HIGH 40 t
Judi's creamy potato salad Cut potatoes in small cubes, add chopped egg whites and onions. Mash egg
yokes, add mustard, salt and pepper. Mix thoroughly and add vinegar. Heat
cream to boiling point and pour slowly on egg mixture. Add butter. When
butter is melted pour mix
Turkey tonnato salad For dressing, puree tuna with garlic, anchovies, mayonnaise and sour cream
or yogurt. Season with pepper.
For salad, combine diced turkey with cooked potatoes. Mix with 1/2 of
dressing. Taste for seasoning. Arrange arugula or watercress on large
plate. Mo
Crunchy spinach salad Combine all ingredients except dressing in a large bowl. Toss and serve
with dressing.
Dressing: Combine all ingredients in a jar. Cover tightly, and shake
vigorously. Chill several hours. Shake dressing again before serving over
salad. Yi
Spicy tangerine sauce
Chinese crunch salad In a fry pan over medium heat, melt butter and lightly brown almonds and sesame seeds; set aside.
In a jar with a tight fitting lid, combine oil, vinegar, sugar and seasoning pack from noodles; shake well, set aside.
Place coleslaw mix in a bowl. Right be
Spicy cheese loaf - pan-1 Bake (Rapid) mode may be used. Place all ingredients (except liquids
and yeast) inside the bread pan. Add liquid ingredients. Close cover
and place dry yeast into the yeast holder. Press start.
Impossible greek spinach pie 1. Layer spinach, onions and cottage cheese in greased dish.
2. Place remaining ingredients in a blender and puree, pour over cheese.
3. Bake at 350 for 35-45 min or until completely set.
Waldorf salad In small salad bowl, combine mayonnaise, yogurt and lemon juice, to
taste. Core apples, cut into bite size pieces, dice celery. Add both
to salad bowl, fold in nuts. Chill up to two hours. Toss before
serving. variations: banana
Balsamic marinara sauce Heat oil in a large saucepan over meadium-high heat. Add the onion, and cook, stirring, for 8 minutes. Add the garlic, and cook stirring, 1 minute. Add all of the reaining ingredients, and bring to a simmer.
Reduce the heat to low and simmer, uncovered
Hawaiian pineapple crisp In an ungreased 1 1/2-quart casserole stir together granulated sugar,
cornstarch, lemon peel, cinnamon and nutmeg. Add apples and pineapple;
toss to coat.
For topping, in a medium mixing bowl stir together oats, flour, and
brown sugar. With a pa
Fried cauliflower Heat the oil in a large, heavy-based saucepan. Add the onion
powder, mustard, fenugreek, and dried red chilies to the pan,
stirring to mix.
Reduce the heat and gradually add all the cauliflower and salt
to the pan. Stir-fry the mixture for 7 to
Potato salad supreme (vrg) Mix all ingredients in a large bowl, saving olives for garnish. Serves at
room temperature for best flavor.
Total Calories Per Serving: 237 Fat: 7 grams This article was originally
published in the September/October 1993 issue of the _Vegetari
Tofu pot pie From "The Teen's Guide to Going Vegetarian," an upcoming book by Judy
Krizmanic.
Crust: Mix together flours and salt. Stir in oil and mix in water.
Chill dough while making filling.
Filling: In a large saucepan, bring vegetabl
Fresh asparagus with herb butter Cut off tough ends of Asparagus stalks, wash spears well, and if desired scrape skin and scales from lower parts of spears.
In a large skillet, add salt to 1 ½ inches of water, bring to the boil, add Asparagus spears, boil while covered for 8 – 10 minu
Whisky sauce Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon gradually to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over bread pudding.
King sauce Combine all the ingredients in a large bowl and adjust to taste. flavors te
to dilute during cooking so keep them strong. Use as marinade or a basting
sauce. Rub the sauce into the meat and refrigerate coverd for 8-10 hours.
Mock cheese sauce Mix all ingredients in blender on high until smooth. Then just
heat in saucepan and serve over your favorite vegetable.
You could also add some chili powder and a dash of cayanne
pepper (if you like it a bit spicey) and serve over nac
Sour cream potato salad While potatoes are warm, pour on the dressing. Chill 2 hours. Add celery
and onion. Add the egg whites, chopped. Sieve egg yolks, combine with
mayonnaise, sour cream, horseradish, mustard, and celery seed. Chill 2
hours and add diced cucumber
Garden salad with pears and pinenuts Combine first 8 ingredients in a medium bowl; whisk to blend. Season
dressing to taste with salt and pepper. (can be made 4 hours ahead. Cover;
refrigerate)
Place greens, pears, pine nuts in large bowl. Add dressing; toss to coat.
Contributor: Bon App
Peanut blossoms Heat oven to 375F degrees. In large bowl, combine flour, 1/2 cup sugar,
brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla
and egg; mix at low speed until stiff dough forms. Shape dough into 1-inch
balls; roll in sugar. Place
Steaky fried chicken Dice onion and green pepper then saute in the margarine until just
barely cooked. Add the diced chicken, stirring constantly until
heated. Onion and pepper should still be crunchy. Add the Lea &
Perrins Steak Sauce and the water. Thicken with
|
Loading...
|
::
