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Recipes
Matzo Ball Soup
By á-30
Soup: In a large stock pot, cover hen with water, add above ingredients and boil until very tender
- SOUP:
- 4-6 lb. hen
- 1 lg. onion
- 2 carrots, cut in pieces
- 3 stalks celery, cut in pieces
- 3 qts. water
- 1 tbsp. chicken bouillon
- MATZO BALLS:
- 1 tbsp. chicken fat or oil
- 1 tbsp. chopped parsley
- 1 c. boiling water
- Salt & pepper to taste
- 2 eggs, separated
- 1 c. matzo meal
- 1 lg. celery stalk, chopped
- 1 clove garlic, chopped
- 1 sm. onion, chopped
Mongolian Rack of Lamb
By á-30
1 Mix all ingredients above as marinade
- 4 (16 ounce) racks of lamb
- 2 cloves garlic, minced
- 1 tablespoon chopped ginger
- 2 green onion stems, chopped
- 1 pinch black pepper
- 1 pinch salt
- 1 tablespoon brown sugar
- 4 tablespoons preserved bean curd, mashed
- 4 fluid ounces cooking sherry
- 1 fluid ounce seasoned oil
- 1 teaspoon prepared horseradish
Asparagus Risotto
By á-30
1. Bring a pot of water to a boil
- 1 pound asparagus, peeled, trimmed and cut into one-inch-long pieces, tips reserved
- 4 to 6 cups chicken or vegetable stock
- 2 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 1/3 medium red onion, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- Salt to taste
- 1/2 cup grated Parmesan cheese.
Maryland Crab Soup
By á-30
Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in...
- 2 (14.5 ounce) cans stewed tomatoes
- 3 cups water
- 1 cup fresh lima beans
- 1 cup frozen corn kernels
- 1 cup sliced carrots
- 2 tablespoons chopped onion
- 2 tablespoons Old Bay Seasoning TM
- 2 cups beef broth
- 1 pound blue crab crabmeat
- 10 blue crab claws, steamed (optional)
- 1 gallon water
Mimosa
By á-30
Pour orange juice into a champagne flute (I use just a tiny bit of crushed ice in mine) Add champage to fill the gl...
- Champagne
- 2 ounces of cold orange juice (Oh, if you have fresh orange juice, what a special treat!)
- Orange slice for garnish if using a large wine glass (not a flute - no garnish with a flute)
- Crushed ice (optional)
Old-Fashioned Lemonade
By á-30
Juice the lemons to make 1 cup of juice
- 6 lemons
- 1 cup white sugar
- 6 cups cold water
Lobster Bisque
By á-30
The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty
- 2 * 2 1-pound live lobsters
- 2 * 2 tablespoons olive oil
- 1 * 1 onion, sliced
- 1 * 1 large celery stalk, sliced
- 1 * 1 small carrot, sliced
- 1 * 1 garlic head, cut in half crosswise
- 1 * 1 tomato, sliced
- 2 * 2 tablespoons chopped fresh tarragon
- 2 * 2 tablespoons chopped fresh thyme
- 2 * 2 bay leaves
- 8 * 8 whole black peppercorns
- 1/2 * 1/2 cup brandy
- 1/2 * 1/2 cup dry Sherry
- 4 * 4 cups fish stock or bottled clam juice
- 1/4 * 1/4 cup tomato paste
- 1/2 * 1/2 cup whipping cream
- 2 * 2 teaspoons cornstarch
- 1 * 1 tablespoon water
Rémoulade Sauce
By á-30
For the rémoulade sauce, put the mayonnaise, capers, pickle relish, tarragon, shallot, vinegar, garlic, mustard, s...
- 1/2 cup good-quality mayonnaise, such as Duke’s or another brand without a lot of sugar
- 1 Tbs. capers, drained and minced
- 1 Tbs. sweet pickle relish
- 1 Tbs. finely chopped fresh tarragon
- 1 Tbs. finely minced shallot
- 1 tsp. tarragon or Champagne vinegar
- 1 to 2 garlic cloves, minced
- 1/2 tsp. Dijon mustard
- Kosher salt
- A good sprinkle of paprika
Cilantro-Lime Tartar Sauce
By á-30
Stir together all sauce ingredients
- 1 cup mayonnaise
- 1/4 cup chopped dill pickles
- 1/4 cup chopped red onion
- 1/2 cup chopped fresh cilantro
- 2 tablespoons drained capers, chopped
- 1 tablespoon fresh lime juice, or to taste
- 2 teaspoons minced fresh jalapeño chile (including seeds)
Horchata
By á-30
Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute
- 1 cup uncooked white long-grain rice
- 5 cups water
- 1/2 cup milk
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon ground cinnamon
- 2/3 cup white sugar