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Wednesday, April 8, 2009
[CHILE-PEPPER-RECIPE] Bing's Chinese Barbecue Rib Marinade
* Exported from MasterCook *
Bing's Chinese Barbecue Rib Marinade
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : BASIC RECIPE
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup hoisin sauce
4 tablespoons ketchup
2 tablespoons rice vinegar
1 teaspoon Red Chili Flakes
2 teaspoons garlic
1/4 cup beer
1 tablespoon fresh ground black pepper
Yield: 10 ounces o Zest Factor: Medium
I. Place all ingredients in a bowl and mix together. Toss with your favorite
cut of meat and cover, marinating at least 4 hours, preferably overnight.
2. Light grill or preheat oven to 400°. Grill or roast meat, basting and
turning occasionally.
Source:
"CHILI PEPPER MAGAZINE"
S(FORMATTED BY):
"chef Dave"
Copyright:
"DEC 2001"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 398 Calories; 5g Fat (10.7% calories
from fat); 6g Protein; 83g Carbohydrate; 6g Dietary Fiber; 4mg Cholesterol;
2786mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat; 5 Other
Carbohydrates.
NOTES : One of my great friends, former world champion barefoot water skier
Bing Seto, always came through after a fun day of skiing with his famous
Chinese ribs. They are delicious! Marinate them overnight in the
refrigerator and barbecue the next day. There will not be any leftovers.
Nutr. Assoc. : 0 0 0 0 0 0 0
Bing's Chinese Barbecue Rib Marinade
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : BASIC RECIPE
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup hoisin sauce
4 tablespoons ketchup
2 tablespoons rice vinegar
1 teaspoon Red Chili Flakes
2 teaspoons garlic
1/4 cup beer
1 tablespoon fresh ground black pepper
Yield: 10 ounces o Zest Factor: Medium
I. Place all ingredients in a bowl and mix together. Toss with your favorite
cut of meat and cover, marinating at least 4 hours, preferably overnight.
2. Light grill or preheat oven to 400°. Grill or roast meat, basting and
turning occasionally.
Source:
"CHILI PEPPER MAGAZINE"
S(FORMATTED BY):
"chef Dave"
Copyright:
"DEC 2001"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 398 Calories; 5g Fat (10.7% calories
from fat); 6g Protein; 83g Carbohydrate; 6g Dietary Fiber; 4mg Cholesterol;
2786mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat; 5 Other
Carbohydrates.
NOTES : One of my great friends, former world champion barefoot water skier
Bing Seto, always came through after a fun day of skiing with his famous
Chinese ribs. They are delicious! Marinate them overnight in the
refrigerator and barbecue the next day. There will not be any leftovers.
Nutr. Assoc. : 0 0 0 0 0 0 0
[Non-text portions of this message have been removed]
------------------------------------
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[CHILE-PEPPER-RECIPE] Sweet Potatoes with Oranges
* Exported from MasterCook *
Sweet Potatoes with Oranges
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : DESSERT SIDE DISH
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 sweet potatoes -- or yams
1 cup fresh orange juice
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
1 tablespoon brown sugar
1 orange -- sliced
Yield: 8 servings o Zest Factor: Mild
1. Preheat oven to 350°. Wash sweet potatoes or yams, trim 1/ 4 inch off
each end, and cut in equal halves.
2. In a bowl, mix orange juice, cinnamon, and vanilla.
3. Place potatoes in ovenproof dish; pour juice mixture over, sprinkle with
sugar, and cover with orange slices.
4. Cover with foil or lid and place in oven for 45-50 minutes or until soft.
Serve hot or cold.
Source:
"CHILI PEPPER MAGAZINE"
S(FORMATTED BY):
"chef Dave"
Copyright:
"DEC 2001"
Ratings : mild 0
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 95 Calories; trace Fat (2.6% calories
from fat); 1g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
9mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0 Fat; 0 Other
Carbohydrates.
NOTES : Talk about the perfect holiday treat! Here's a delicious dessert
that's chock-full of vitamin A and potassium; some people say that a sweet
potato is pretty close to being the perfect food. You can substitute yams
for most recipes that call for sweet potatoes.
Nutr. Assoc. : 0 0 0 0 0 0
Sweet Potatoes with Oranges
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : DESSERT SIDE DISH
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 sweet potatoes -- or yams
1 cup fresh orange juice
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
1 tablespoon brown sugar
1 orange -- sliced
Yield: 8 servings o Zest Factor: Mild
1. Preheat oven to 350°. Wash sweet potatoes or yams, trim 1/ 4 inch off
each end, and cut in equal halves.
2. In a bowl, mix orange juice, cinnamon, and vanilla.
3. Place potatoes in ovenproof dish; pour juice mixture over, sprinkle with
sugar, and cover with orange slices.
4. Cover with foil or lid and place in oven for 45-50 minutes or until soft.
Serve hot or cold.
Source:
"CHILI PEPPER MAGAZINE"
S(FORMATTED BY):
"chef Dave"
Copyright:
"DEC 2001"
Ratings : mild 0
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 95 Calories; trace Fat (2.6% calories
from fat); 1g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
9mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0 Fat; 0 Other
Carbohydrates.
NOTES : Talk about the perfect holiday treat! Here's a delicious dessert
that's chock-full of vitamin A and potassium; some people say that a sweet
potato is pretty close to being the perfect food. You can substitute yams
for most recipes that call for sweet potatoes.
Nutr. Assoc. : 0 0 0 0 0 0
[Non-text portions of this message have been removed]
------------------------------------
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[CHILE-PEPPER-RECIPE] Mixed Greens, Pecan, Cranberry, and Feta Salad
* Exported from MasterCook *
Mixed Greens, Pecan, Cranberry, and Feta Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : SALAD
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 carrots -- sliced
1 tablespoon fresh thyme -- chopped
1 clove garlic -- minced
1 orange -- juiced
1/4 cup balsamic vinegar
Fresh ground black pepper to taste
1/2 teaspoon olive oil
1/4 ounce pecans -- toasted and chopped
1 head red leaf lettuce -- washed and torn
1 head romaine lettuce -- washed and torn
1 cup arugula -- washed
1 head radicchio -- washed and julienned
1/2 cup dried cranberries
2 cups mushrooms -- quartered
1/2 ounce Feta Cheese -- crumbled
Yield: 4 servings o Zest Factor: Mild
1. Place a pot of water on stovetop and bring to boil. Blanch sliced carrots
20 seconds and cool in an ice bath. Set aside.
2. In small bowl, add the thyme, garlic, orange juice, balsamic vinegar,
black pepper, and olive oil for vinaigrette. Set aside.
3. Toast pecans in dry sauté pan over medium heat, being careful not to bum.
Set aside.
4. Wash all of lettuces. Separate four large radicchio leaves and set aside,
then julienne remaining radicchio. Tear remaining lettuce into bite-sized
pieces.
5. Toss lettuces and cranberries together.
6. On 4 chilled salad plates, center a radicchio leaf and fill with 2 cups
of lettuce mix. Surround plates with carrots and mushrooms. Drizzle
vinaigrette equally over each plate. Sprinkle crumbled feta and pecans over
top and serve.
Source:
"CHILI PEPPER MAGAZINE"
S(FORMATTED BY):
"chef Dave"
Copyright:
"DEC 2001"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 104 Calories; 3g Fat (24.3% calories
from fat); 6g Protein; 17g Carbohydrate; 6g Dietary Fiber; 3mg Cholesterol;
75mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2
Fruit; 1/2 Fat.
NOTES : Dried cranberries and nuts go hand in hand. I love this salad
because the sweetness of the fruit and vinaigrette are cut by the bitter
peppery bite of the radicchio and arugula. Just a sprinkling of pecans and
feta smooths everything together, making a great fall/winter treat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Mixed Greens, Pecan, Cranberry, and Feta Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : SALAD
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 carrots -- sliced
1 tablespoon fresh thyme -- chopped
1 clove garlic -- minced
1 orange -- juiced
1/4 cup balsamic vinegar
Fresh ground black pepper to taste
1/2 teaspoon olive oil
1/4 ounce pecans -- toasted and chopped
1 head red leaf lettuce -- washed and torn
1 head romaine lettuce -- washed and torn
1 cup arugula -- washed
1 head radicchio -- washed and julienned
1/2 cup dried cranberries
2 cups mushrooms -- quartered
1/2 ounce Feta Cheese -- crumbled
Yield: 4 servings o Zest Factor: Mild
1. Place a pot of water on stovetop and bring to boil. Blanch sliced carrots
20 seconds and cool in an ice bath. Set aside.
2. In small bowl, add the thyme, garlic, orange juice, balsamic vinegar,
black pepper, and olive oil for vinaigrette. Set aside.
3. Toast pecans in dry sauté pan over medium heat, being careful not to bum.
Set aside.
4. Wash all of lettuces. Separate four large radicchio leaves and set aside,
then julienne remaining radicchio. Tear remaining lettuce into bite-sized
pieces.
5. Toss lettuces and cranberries together.
6. On 4 chilled salad plates, center a radicchio leaf and fill with 2 cups
of lettuce mix. Surround plates with carrots and mushrooms. Drizzle
vinaigrette equally over each plate. Sprinkle crumbled feta and pecans over
top and serve.
Source:
"CHILI PEPPER MAGAZINE"
S(FORMATTED BY):
"chef Dave"
Copyright:
"DEC 2001"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 104 Calories; 3g Fat (24.3% calories
from fat); 6g Protein; 17g Carbohydrate; 6g Dietary Fiber; 3mg Cholesterol;
75mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2
Fruit; 1/2 Fat.
NOTES : Dried cranberries and nuts go hand in hand. I love this salad
because the sweetness of the fruit and vinaigrette are cut by the bitter
peppery bite of the radicchio and arugula. Just a sprinkling of pecans and
feta smooths everything together, making a great fall/winter treat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
[Non-text portions of this message have been removed]
------------------------------------
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Thursday, March 19, 2009
[CHILE-PEPPER-RECIPE] Burrito Beans
* Exported from MasterCook *
Burrito Beans
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : SIDE DISH
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Dried Pinto Beans -- or black beans
2 cloves garlic -- peeled
1 small yellow onion -- chopped
1 tablespoon salt
1. Pick through beans and wash three times.
2. Place in large stockpot and add water to cover by 2 inches. Discard any
floating beans.
3. Add whole garlic cloves and chopped onion.
4. Bring to a boil, then cover and simmer for 1 1/2 to 2 hours. Add water if
needed.
5. When beans are soft but not quite done, add salt. Continue simmering
until beans are tender but not mushy.
Yield: 6 servings o Zest Factor: Mild
Source:
"CHILI PEPPER MAGAZINE"
S(FORMATTED BY):
"chef Dave"
Copyright:
"DEC 2001"
Ratings : mild 0
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 137 Calories; trace Fat (2.9%
calories from fat); 8g Protein; 26g Carbohydrate; 10g Dietary Fiber; 0mg
Cholesterol; 1070mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable.
Nutr. Assoc. : 0 0 0 0
[Non-text portions of this message have been removed]
------------------------------------
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[CHILE-PEPPER-RECIPE] Carne Asada
* Exported from MasterCook *
Carne Asada
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BEEF
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Flank Steak -- or skirt
Salt to taste
2 tablespoons vegetable oil
1. Preheat grill or broiler.
2. Trim all fat from steaks, and pound until no more than 1/2-inch thick.
3. Sprinkle with salt, brush with oil, and grill on both sides until cooked.
4. Cut into 1/2-inch cubes.
Yield: 4 servings o Zest Factor: Mild
Source:
"CHILI PEPPER MAGAZINE"
S(FORMATTED BY):
"chef Dave"
Copyright:
"DEC 2001"
Ratings : mild 0
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 361 Calories; 25g Fat (62.7% calories
from fat); 33g Protein; 0g Carbohydrate; 0g Dietary Fiber; 87mg Cholesterol;
118mg Sodium. Exchanges: 5 Lean Meat; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0
[Non-text portions of this message have been removed]
------------------------------------
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