Post by JJ Judkins on Mar 2, 2006 16:45:08 GMT -6
* Exported from MasterCook *
Japanese Chicken, Water Chestnut, and Scallion Yakitor
Recipe By :
Serving Size : 6 Preparation Time :0:35
Categories : Main Dish Poultry
TV Cook
Amount Measure Ingredient -- Preparation Method
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For the marinade:
1/2 cup soy sauce
1/2 cup dry Sherry
2 tablespoons sugar
1 tablespoon minced -- peeled fresh ginger
1 garlic clove -- minced
Kosher salt and freshly ground black pepper
For the skewers:
8 skinless boneless chicken thighs -- cut into 36 (1 1/2-inch) pieces
2 bunches scallions (about 10) -- the white and pale green parts cut into 24 (1 1/2-inch) lengths
24 canned whole water chestnuts -- rinsed and drained
Lemon wedges -- as needed
Mustard -- preferably Chinese-style, as needed
Simple Tomato Sauce
Equipment: 12 wooden skewers for skewering the chicken and vegetables
To make the marinade: In a saucepan whisk together the soy sauce, Sherry, sugar, ginger, and garlic and season with salt and pepper. Bring the mixture to a boil, lower the heat, and simmer for 5 minutes. Let the marinade cool. (The marinade can be made in advance, and refrigerated for up to 2 weeks.)
To make the skewers: On each skewer alternate 3 pieces of chicken with 2 scallion lengths and 2 water chestnuts. (Skewer the water chestnuts carefully so they don't split; and begin and end with the chicken.) Arrange the skewers in a large shallow baking dish and pour the marinade over the chicken and vegetables. Marinate at room temperature, turning once, for 30 minutes. (The skewers can be marinated up to overnight.)
Arrange an oven rack about 4 inches from the broiler and preheat.
Arrange the skewers on a foil-lined baking sheet, reserving the marinade. Broil the skewers, basting occasionally for the first 6 minutes. Continue broil, turning occasionally, until the chicken is just cooked through, about 10 minutes. Discard any remaining marinade. Transfer the skewers to a platter and serve with the lemon wedges and mustard.
The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell..."
Difficulty: Medium
Source:
"i Recipe courtesy Gourmet magazine"
Copyright:
"2003 Television Food Network"
T(Cook time):
"1:20"
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Per Serving (excluding unknown items): 301 Calories; 26g Fat (80.9% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 1412mg Sodium. Exchanges: 1 1/2 Vegetable; 5 Fat; 1/2 Other Carbohydrates.
NOTES : Recipe imported to MasterCook by JJ on Thursday, March 02, 2006 15:58
Tomato sauce recipe needed/
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Simple Tomato Sauce
Recipe By :Giada De Laurentiis
Serving Size : 0 Preparation Time :0:15
Categories : Giada De Laurentiis Sauce
Tomato TV Cook
Amount Measure Ingredient -- Preparation Method
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1/2 cup extra-virgin olive oil
1 small onion -- chopped
2 cloves garlic -- chopped
1 stalk celery -- chopped
1 carrot -- chopped
Sea salt and freshly ground black pepper
2 cans crushed tomatoes -- (32-ounce)
4 basil leaves -- (4 to 6)
2 dried bay leaves
4 tablespoons unsalted butter -- optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Yield:
"6 cups"
Start to Finish Time:
"1:45"
Ratings : easy 0
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Per Serving (excluding unknown items): 1489 Calories; 155g Fat (91.0% calories from fat); 5g Protein; 29g Carbohydrate; 7g Dietary Fiber; 124mg Cholesterol; 232mg Sodium. Exchanges: 5 1/2 Vegetable; 31 Fat.
NOTES : Recipe imported to MasterCook by JJ on Thursday, March 02, 2006 16:38
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0