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This is known in Jamaica as "Jamaican Coat of Arms." It is used as a side dish or as an entr?e.
1 cup dried small red beans
2 cups canned unsweetened coconut milk
2 cups long-grain rice
1 medium yellow onion, peeled and finely diced
1 large clove garlic, finely minced
1 whole Scotch bonnet chile, or a 1-inch long whole
haba?ero or any other very hot whole chile pepper
1/2 teaspoon dried thyme
Salt, to taste
Freshly ground black pepper, to taste
Pour beans into a colander; pick over them and discard any pebbles, debris or malformed beans. Rinse beans thoroughly with cold running water. Place beans in a large pot and soak them overnight in enough water to cover.
Drain beans, return them to the pot, and add 4 cups of water. Bring the beans to a boil, covered, over medium heat. Lower the heat and simmer the beans until they are not quite tender, about 30 minutes. Stir in the coconut milk, rice, diced onions, garlic, chile pepper, thyme, salt and pepper. Simmer the rice and beans, covered, until the rice is tender, about 20 minutes. Discard the chile pepper and serve at once.
Educate your children to self-control, to the habit of holding passion and prejudice and evil tendencies subject to an upright and reasoning will, and you have done much to abolish misery from their future and crimes from society. — Benjamin Franklin
Source: OK, So Now You
e A Vegetarian
2 tablespoons vegetable oil
1/2 cup chopped onion
1 stalk celery, coarsely chopped
2 cloves garlic, minced
1/2 jalapeno pepper, finely chopped
1/2 green bell pepper, finely chopped
1 (14 1/2 ounce) can stewed tomatoes
1 (3.8 ounce) can sliced black olives
1 tablespoon anchovy-free Worcestershire sauce
1/3 cup TVP (textured vegetable protein)
1 tablespoon chili powder
1/4 teaspoon red pepper flakes or cayenne pepper
1 1/4 teaspoons ground cumin
1 1/2 cups V-8 or other tomato juice
1/2 cup water
1 (15 ounce) can black beans, drained
1 (15 ounce) can chili beans, drained
Salt and freshly ground pepper, to taste
In a heavy-bottom soup pot, heat the oil over medium heat. Saut? the onion, celery, garlic, jalapeno pepper and bell pepper until softened, about 10 minutes.
Add the tomatoes and their juice, breaking them up with a spoon. Mix in the olives, Worcestershire sauce, TVP, chili powder, pepper flakes or cayenne pepper, cumin, V-8 juice, water, black beans and chili beans. Add salt and pepper. Bring to a boil, reduce the heat, and simmer uncovered, stirring occasionally, for 30 minutes.
Serve immediately or cool and store in the refrigerator overnight to allow the flavors to mingle.
To reheat, bring the chili to a simmer over low heat and cook for 5 to 10 minutes. Makes 5 to 6 servings.
Rev. Brown If lovin the lord is wrong, I don want to be right. — Coming to America
2 lg Cucumbers, sliced 2 Spanish onions 1 c Chili sauce 1 ts Salt 1/4 ts Pepper 1 tb Flour Margarine Arrange cucumbers and onions in layers, adding to each layer, salt, pepper and flour. Cover with chili sauce and dot with butter. Bake at 350 degrees until tender, about 30 minutes. Randy Rigg |
I finally know what distinguishes man from other beasts financial worries. - Journals — Jules Renard
1 lb Chicken breast, -boneless 1 t Ginger, chopped 1 Egg white 1/2 t Salt 2 t Cornstarch 1/2 c Vegetable oil -(peanut oil is best, -but sunflower is -good, too) 1 Green (bell) pepper 6 Carrots 12 oz Pineapple chunks, canned -(drained, but reserve -about 1/2 cup of -the juice) SAUCE 2 t Sherry 2 t Light soy sauce 1 T Vinegar 1 t Sugar 1 T Cornstarch 1 t Salt Cut up the chicken into bite-sized chunks. Combine ginger, egg white, about 1/2 teaspoons each salt and cornstarch, and about 1 teaspoon oil. Add the chicken chunks and stir until the chicken is well-coated. Wash green pepper. Discard seeds and stem. Cut into strips about 1 x 1/4 inches. Peel carrots. If they are thick, cut in half lengthwise. Cut diagonally into pieces about 1 inch long. Cook the carrots in boiling water for 3-5 minutes, depending how crunchy you like your carrots. Drain pineapple chunks, saving about 1/2 cup of the juice. Prepare the sweet and sour sauce by mixing sherry, soy sauce, vinegar, sugar, reserved pineapple juice, about 1 tablespoon cornstarch, and about 1 teaspoon salt. Stir well and set aside. Heat about 3 tablespoon of oil very hot in a wok or deep cast iron pan. Peanut oil is best since it has a high smoking point. Stir-fry the chicken by putting a small batch (e.g., 5 pieces) of the cubed chicken in the wok and stirring continuously until golden brown. Remove to a dish. Repeat until all the chicken has been cooked, adding small amounts of oil as it gets used up. Heat about 1 tablespoon oil in an empty wok. Stir fry the parboiled carrots and the green pepper for 30 seconds. Add the chicken and the pineapple chunks to the vegetables in the wok. Stir 1 minute or until well mixed and reheated. Add sweet and sour sauce to wok. Stir until thickened. Serve with rice. I serve this recipe to company all the time and am amazed at how many people don realize that you can cook Chinese food at home. It is always a big hit. The recipe works equally well with lean pork, tofu cubes, or soy beans instead of the chicken. NOTES: * A nice Chinese dinner you can make at home — Don forget to start cooking the rice so it will be done at the same time as the chicken. : Difficulty: easy. : Time: 45 minutes. : Precision: measure the sauce ingredients. : Andy Tanenbaum : Dept. of Math and Computer Sci., Vrije Universiteit, Amsterdam, HOLLAND : ast@cs.vu.nl seismo!mcvax!cs.vu.nl!ast : Copyright (C) 1986 USENET Community Trust |
I care not so much what I am to others as what I am to myself. — Michel de Montaigne
| Ingredients | |||
| 2 | each | spinach, baby, bags, pre-washed | |
| 1 | pound | mushrooms, white, medium size | |
| 1 1/2 | cup | cashews | |
| 1 | cup | strawberries, omit if none available, do not use frozen | |
| 1 | cup | vinaigrette, cranberry, or raspberry, use an additional 1/2 cup if strawberries were ommitted | |
| 1/2-1 | cup | craisins, (dried cranberries), unflavoured | |
| 1/2 | each | onion, red, small | |
| 1 | tablespoon | tarragon, fresh, spanish or french, or 1 ts dried | |
| 1 | tablespoon | basil, fresh, and a sprig for presentation | |
| 1 | teaspoon | lemon pepper | |
| 1 | teaspoon | celery seeds | |
| 1/2 | teaspoon | curry powder | |
Directions: | |||
| In a large plastic bag, put strawberries cut in 3 or 4 wedges, finely chopped red onion, the mushrooms cut in 3 or 4 wedges, 1 cup of the cashews (keep 1/2 cup for the top for the finished salad) then add the rest of the ingredients (except for the spinach), vinaigrette, herbs and spices, craisins. When you are not using strawberries, add 1/2 cup of vinaigrette. You can put this together, again except for the spinach, the morning of the party and put it in the fridge, until about 1 1/2 hours before serving. When you leave for the party, bring: 1. Your beautiful big salad bowl & those special salad servers; 2. Your plastic bag of marinated mushrooms; 3. Your 1/2 cup of cashews (not counting the 1/2 cup you already ate while putting the salad together); 4. Your spinach (which you have all transferred into another bag so it looks like you picked it fresh that day) 5. Your little sprig of basil Finally, mentally divide the marinated mushrooms and the spinach in 5 somewhat equal parts and alternate, starting with the spinach on the bottom and crown your creation with the 1/2 cup of cashews that you fought hard not to eat while driving to the party and the sprig of basil. This will serve a large group - Pot-Luck size (12 good size plates or 18 small servings) Enjoy! | |||
Be aware of wonder. Live a balanced life–learn some and think some and draw and paint and sing and dance and play and work every day some. — Robert
——————————CHICKEN FILLING—————————— 1 lg Plump chicken breast 1/2 c Celery (tops and tender, -inside stalks) 1/2 md White onion 2 Or 3 peppercorns 2 tb Olive oil 1 Red pepper 1 Yellow pepper 1 1/2 lg Red onions 1/2 c Chopped cilantro leaves Salt to taste Pepper to taste ——————————–BEAN FILLING——————————– 1 lb Bag of pinto beans (red or -pink) 8 c Water Salt to taste 1/4 Onion 1/4 c Olive oil Poach chicken with celery tops, onions and peppercorns. Cook for about 15 minutes. Let cool and remove skin. When chicken is skinned, slice or shred, then saute with olive oil in wok or large skillet until barely browned around the edges. Next add red and yellow peppers and red onions. Toss and saute for about 10 minutes. Watch closely so that peppers don go limp. Add cilantro leaves. Remove from heat. Add salt and pepper to taste. Combine with beans (see below). Place in tortillas, top with salsa and serve. Cook beans in water for approximately 1 1/2 hours on medium heat. Make sure that beans are completely covered in water. Stir occasionally. Beans will absorb liquid and become soft. Add more water if needed. Add salt when beans are thoroughly cooked. Remove from heat. Add chopped onion. (Onions will cook from the heat of the beans.) Drizzle with olive oil. Let sit. TORTILLAS: Warm six large flour tortillas in microwave on high (in large zip lock bag to preserve moisture) for about 30 seconds. SALSA: Two large, peeled and chopped tomatoes. Serves 4. Posted by Stephen Ceideburg July 27 1990. |
When an elephant is in trouble even a frog will kick him. — Hindustani Proverb
-JUDI M. PHELPS (GPHELPS1) 1/2 Block tofu 1 lb Napa (chinese cabbage) 1/2 c Water 2 tb Cornstarch — divided 4 tb Kikkoman soyce sauce — divided 1/4 lb Boneless lean pork 2 ts Fresh ginger — minced 1 Clove garlic — minced 1/2 ts Sugar 2 tb Vegetable oil — divided 1 md Onion — chunked 2 md Tomatoes — chunked Cut tofu into 1/2-inch cubes; drain well on several layers of paper towels. Separate and rinse cabbage; pat dry. Cut leaves crosswise into 1-inch strips; set aside. Blend water, 1 tablespoon cornstarch and 3 tablespoons soy sauce; set aside. Cut pork into thin slices, then into thin strips. Combine remaining 1 tablespoon cornstarch and 1 tablespoon soy sauce, ginger, garlic and sugar in small bowl; stir in pork. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add pork and stir-fry 2 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add onion; stir-fry 2 minutes. Add cabbage; stir-fry 1 minute. Add tomatoes; pork, and soy sauce mixture. Cook and stir gently until sauce boils and thickens. Gently fold in tofu; heat through. Source: Best Recipes, Kikkoman ~— Uploaded by Judi Phelps |
Man is a social animal. Without society he is nothing but animal. Yet many consider themselves self made. — B. J. Gupta
1 cn Jellied Cranberry Sauce 1 c Sour Cream 2 Package Raspberry Jello -(3 oz size) 2 3/4 c Water (1 1/2 cup boiling) Use the boiling water to disolve the packages of raspberry jello. Add cold water ( 1 1/4 cups) to help it set up. Let it set (in fridge is okay) until its good and syrupy. Meanwhile, use blender to blend cranberry sauce and sour cream thoroughly. Blend jello in carefully (it makes for a FULL blender!). Pour into dishes, mold, whatever! Sets in about 7 hours or so, but is best made a day ahead. I also served this at a Christmas get-together in Dayton, and they asked for the recipe!! Ill let that be my recomendation for it! Welcome to the Echo, and Ill be watching to see what answers you get on the software! Posted on Cooking Echo by Robert Skaer on 12-30-92 MM by Cathy Svitek |
In this dispensation, God has clearly included the burial and resurrection of Christ along with His death as a part of he gospel (1 Cor. 151-4)…It is God who has set these terms as the content of our faith in order to be saved. This is the METHOD of salvation in this day of grace. — Joel Finack
Source: Weight Watchers advertisement
6 cups cocoa crisp rice cereal
1 1/2 tablespoons margarine
1 1/2 tablespoons reduced-fat peanut butter
1/2 (16 ounce) package large marshmallows
1/3 cup reduced-fat semisweet chocolate morsels
Place rice cereal in a large bowl; set aside.
Combine margarine, peanut butter, and marshmallows in a medium saucepan; cook, stirring constantly, over low heat until marshmallows are melted and mixture is smooth. Pour marshmallow mixture over cereal, stirring until cereal is well coated. Stir in chocolate morsels. Press mixture into a 13 x 9 x 2-inch pan coated with cooking spray using a rubber spatula coated with cooking spray. Let cool completely.
Cut into 24 bars.
2 points Per Bar: 96 calories, 2.2 g Fat, 0 g Fiber
Silent gratitude isn much use to anyone. — Gladys Bronwyn Stern
