Indonesian soy sauce

Ingredients

1/3 cup dark-brown sugar, packed
1/3 cup soy sauce
2 tbsp light molasses
1 tsp finely minced, peeled fresh ginger
1/4 tsp ground coriander
1/8 tsp freshly ground white pepper

How to prepare

Place brown sugar and 1/3 cup water in small saucepan and cook, stirring over low heat 1 minute to dissolve sugar. Increase heat to medium and cook at slow boil until mixture thickens slightly, about 2 minutes.
Reduce heat to low and stir in soy sauce, molasses, ginger, coriander and white pepper. Simmer about 2 minutes, stirring frequently. Sauce may be stored tightly covered in refrigerator up to 2 months.

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Byerly’s wild rice soup

Ingredients

2 tbsp butter
1 tbsp minced onion
1/4 cup flour
4 cups broth
2 cups cooked wild rice
1/2 tsp salt
1 cup half and half

2 tbsp dry sherry (optional)
1/3 cup minced ham
1/3 cup finely grated carrot
3 tbsp chopped slivered almonds
minced parsley or chives

How to prepare

Melt butter in pan, saut

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Psari spetsiotiko

Ingredients

2 lb fish, cleaned whole or steaks
1 salt
1/3 cup olive oil
1 lemon’s juice
4 tomatoes; peeled and chopped
1/4 cup white wine, (or more)
4 garlic cloves; sliced

1/2 tsp sugar
1 salt & freshly ground pepper
1 cup fresh parsley; chopped
1 bread crumbs
1 tomato juice (if necessary)

How to prepare

Wash and dry the fish, then sprinkle with salt and lemon juice, particularly inside the neck area if using fish with heads on. Arrange on a baking-serving dish and set aside while you prepare the sauce. Heat the oil in a saucepan, add the tomatoes, wine, garlic, and sugar and simmer for 10 to 15 minutes. (the amount of garlic may be reduced, but it is the most important ingredient.) Season with salt and pepper. Sprinkle the fish with a light coating of bread crumbs and then with the chopped parsley, then spoon the hot sauce over the fish. Repeat this procedure until all the sauce has been used, ending with a topping of bread crumbs. Bake in a moderate oven (350 degrees) for 30 to 40 minutes, depending on the size of the fish, basting twice with the sauce. (a golden crust will form on the fish, characteristic of this famous style.) During the baking period, add some wine or tomato juice if necessary; some sauce should remain around the fish. Serve hot.

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Asparagus fritters

Ingredients

2 lbs asparagus
1-1/2 cup flour
2 tbsp fresh grated parmesan cheese
1 pinch salt
1 pinch dried basil, oregano or thyme
4 eggs beaten
1 cup milk

How to prepare

Peel the asparagus to eliminate any tough skin from the stalks. Cut into 1″ pieces. Throw into a big pot of boiling water for 2 minutes, remove and rinse with cold water to stop the cooking. Pat dry. Combine flour with freshly grated parmesan cheese, a pinch of salt, and a little pinch of an herb. Beat the eggs and whisk in the milk. Combine wet ingredients with the dry and mix thoroughly. Fold the asparagus into the batter completely. In a frying pan, melt 1 tbsp butter with 1 tbsp vegetable oil. With a spoon, drop enough asparagus and batter into the pan to make fritters about 3″ in diameter. Cook a couple of minutes, or until the edges start to brown. Flip over and continue to cook for a couple minutes more, until done.

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Warm bean salad with grilled shrimp

Ingredients

12 jumbo shrimp, peeled and deveined
2 large garlic cloves, chopped fine
2 tbsp chopped fresh rosemary
4 tbsp extra-virgin olive oil
kosher or coarse salt to taste
ground black pepper to taste

3 cups cooked and drained tuscan-style beans (see recipe)
1 lg tomato, seeded and chopped
1 tbsp fresh lemon juice
rosemary sprigs, for garnish

How to prepare

In a bowl, combine the shrimp, half the garlic, 1 tbsp of the rosemary and 2 tbsp of the olive oil with salt and pepper. Stir well. Cover and chill 1 hour. In a saucepan, heat the remaining oil, garlic and rosemary over medium heat just until fragrant, about 1 minute. Stir in the beans. Cover and cook over low heat 5 minutes or until warm. Remove from the heat. Stir in tomato, lemon juice and salt and pepper to taste. Grill the shrimp until lightly browned and just opaque in the thickest part, about 5 minutes. Spoon the beans onto 4 plates and surround with shrimp. Garnish with additional rosemary. Yield: makes 4 servings.

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Hungarian goulash

Ingredients

2 lb lean beef chuck, cut in 1 1/2″ squares
1/4 lb lard or sweet butter
salt and pepper to taste
2 tbsp sweet paprika or 1 tbsp hot paprika
1 1/2 lb. Onions, sliced
1 tbsp flour
hot water or dry white wine
2 cups sour cream

How to prepare

Season meat with the salt and pepper. Heat lard almost to smoking point in a heavy saucepan. Brown meat on all sides. Add onions and stir in paprika; there should be enough paprika to color meat and onions a reddish brown. Over low heat, cook, stirring, until the pan juices have been absorbed. Sprinkle with flour and cook for 1 minute. Add hot water or wine to cover meat. Simmer, covered, over low hear for 1 to 1 1/2 hours, until meat is tender and the onions have cooked down to a pulp. Check occasionally for liquid; if necessary, add a little more wine/water. Stir in sour cream and heat through but do not boil. Serve with buttered noodles sprinkled with caraway seeds. Makes 4-6 servings

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Butter pecan turtle bars

Ingredients

Crust:
2 cups flour
1 cup brown sugar
1/2 cup softened butter
1 cup pecan halves
Caramel:
2/3 cup butter
1/2 cup brown sugar
1 cup milk chocolate chips

How to prepare

Preheat oven to 350 degrees. Crust: combine flour sugar and butter; mix well. Pat firmly in 9×13 pan; sprinkle pecans on top. Caramel layer: in a heavy saucepan over med heat cook butter and sugar, stir constantly; boil 1/2 – 1 minute. Pour evenly over crust. Bake 18 – 22 minutes or until layer is bubbly. Remove from oven and immediately sprinkle chocolate chips over top. Allow to melt 2 – 3 minutes; swirl for marble effect. Cool completely before cutting. Makes 3 – 4 dozen.

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Chipotle barbecue sauce

Ingredients

5-8 canned chipotle chiles in adobo sauce
3 tbsp oil
1 lb onion, chopped
2 cloves garlic
28 oz ketchup
1/3 cup firmly packed brown sugar
1/3 cup red wine vinegar
1/4 cup worcestershire sauce
1/4 cup yellow prepared mustard

How to prepare

Finely chop chiles in sauce. Heat the oil and cook onion and garlic until soft and clearing. Add the remaining ingredients, bring to a gently boil, stirring constantly and then turn down and let simmer about 15 minutes. Transfer to a blender and thoroughly blend. Season to taste with salt and pepper.

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Thai peanut sauce

Ingredients

1/2″ piece fresh ginger root, peeled and minced
1 to 2 serrano or other hot chiles, seeded and minced
1 clove garlic, minced
2 green onions, minced
1/3 cup creamy peanut butter

1/3 cup unsweetened coconut milk
2-3 tbsp fresh lime or lemon juice
2 tbsp fish sauce or soy sauce
1 tsp sugar
1/4 cup fresh cilantro

How to prepare

Combine ginger root, chiles, garlic, and green onions in a mixing bowl. Whisk in peanut butter, coconut milk, lime juice, fish sauce, and sugar. Taste and adjust seasoning if necessary. Sprinkle with cilantro.

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Thai-style grilled new york steak salad

Ingredients

10 oz tender new york steak
2 tbsp lime juice
2 tbsp fish sauce or soy sauce
1/4 tbsp chopped garlic
1/4 tbsp chopped lemon grass
sugar and chili pepper to your taste
2 tbsp sliced onion

2 tbsp chopped chinese parsley
2 tbsp sliced carrot
2 tbsp shredded green mango
some fresh lettuce, tomato and cucumber

How to prepare

Grill steak to about medium or medium-rare, then slice it as thick or thin as you like. Toss the steak with all the ingredients served on a bed of fresh lettuce and topped with roasted peanuts. Originally from thailand, saetung

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