Loempias v1.06

                     
* Exported from MasterCook *
                              Loempias v1.06
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        sheets/wraps
  200            grams  flour
  50             grams  cornstarch
  1                     egg -- beaten
  1              pinch  salt
  400               ml  water
                        Oil for frying
                        Omelet:
  3                     eggs -- (3 to 4)
  45                ml  milk
                        salt & pepper
                        Oil
                        Chicken:
  150            grams  chicken
  1                cup  Chicken stock
                        Filling:
  100            grams  ham -- sliced in strips
  1                     onion -- diced
  100            grams  leek -- in small rings
  100            grams  white cabbage -- finely sliced
  75             grams  carrots -- thinly julienned
  75             grams  bean sprouts
  2             cloves  garlic -- mashed
  2        tablespoons  ketjap (or soy sauce)
  2          teaspoons  sambal
     1/4      teaspoon  MSG
  3        tablespoons  oil for frying
1) mix flour & cornstarch
2) add egg, water & salt
3) mix until smooth
4) if required, add a little water
5) allow the batter to rest at least 10 minutes
6) heat a little oil in a pan & bake 2 tablespoons batter - a la crepes
7) bake over a low heat til the sheets pull from the pan & the top is dry
Omelet:

1) beat all ingredients except oil
2) fry a big omelet
3) once cool, slice into rectangles as big as the loempias will be
 Chicken:
1) poach chicken in stock & allow to cool
2) slice into thin strips

filling

1) stir fry the ham strips until Judy browning, the add onion & garlic; cook til translucent
2) add cabbage & carrots & stir fry til just softening
3) add ketjap, sambal & MSG, mix well
4) add leek & stir fry about 2 minutes - at the last moment, add bean sprouts
5) allow to cool
ASSEMBLAGE:
1) place a loempia sheet, cooked side up, on a flat surface
2) spoon filling onto sheet - not too much
3) lay a few strips of chicken over the filling & a strip of omelet and (if desired) a strip of sliced ham)
4) fold the sheets like a spring roll, securing the edge with a flour/water paste
5) deep fry the loempias, edge side first, in a wok or deep-fryer til golden & hot through & through
Description:
  "been playing with this for a while the original came from a dutch website i have made quite a few changes"
S(mc formatted):
  "chef dave"
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Per Serving (excluding unknown items): 1809 Calories; 52g Fat (26.3% calories from fat); 90g Protein; 235g Carbohydrate; 12g Dietary Fiber; 1010mg Cholesterol; 4187mg Sodium.  Exchanges: 13 Grain(Starch); 8 1/2 Lean Meat; 5 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

The menu for this years christmas dinner

the plans are set this years Christmas dinner. It will be an Italian themed dinner
lasagna
spaghetti
chicken parmesan
and garlic bread

BOLOGNAISE SAUCE

this is the last step before making the lazanga 
I know lots of work but well worth it



                     
* Exported from MasterCook *
                             BOLOGNAISE SAUCE
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2      kilogram  Lean Ground Beef
  225            grams  Onions -- fine dice
  1                     Green Pepper -- fine dice
     1/4          head  Celery -- fine dice )
  3             cloves  Garlic -- pureed
  1                can  Tomatoes -- (750 ml) chopped with juice
  200            grams  Tomato Paste
  100               ml  Vegetable Oil
  350               ml  ESPAGNOLE - BASIC BROWN SAUCE
  1              grams  Bay Leaf
  1              grams  Chili Pepper -- (whole)
  2              grams  Salt
  2              grams  Black Pepper
  2              grams  Basil
  2              grams  Oregano
Heat half the oil in a sauce pan and sweat the onions and garlic Add the green peppers and celery and continue to cook for 3 minutes.
Heat the remaining oil in a saute pan. Brown the ground beef as quickly as possible over high heat. Season.
Drain off the excess fat from the browned meat and add the meat to the vegetables.
Add the tomatoes, tomato puree, espagnole, herbs and spices Bring to a boil and simmer for approximately 1 hour.
Remove the bay leaf and chili pepper. Adjust the seasoning, and adjust the consistency with the juice from the tomatoes.
S(Internet Address):
  ""
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Per Serving (excluding unknown items): 2651 Calories; 199g Fat (66.5% calories from fat); 107g Protein; 118g Carbohydrate; 25g Dietary Fiber; 375mg Cholesterol; 2911mg Sodium.  Exchanges: 2 Grain(Starch); 13 Lean Meat; 16 1/2 Vegetable; 31 1/2 Fat.
NOTES : The sauce will reduce and thicken during cooking.
The sauce must be quite moist for lasagna otherwise the finished product will be dry as the lasagna absorbs a large amount of moisture during cooking.
If there is no tomato juice, the consistency can be adjusted with brown stock.
meat sauce for lasagna, spaghetti
YIELD: 2 LITRES
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

ESPAGNOLE - BASIC BROWN SAUCE

this is step 2 for my lasagna  it is a lot of work but worth it

  


                      
* Exported from MasterCook *
                      ESPAGNOLE - BASIC BROWN SAUCE
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  80                ml  Beef Dripping
  70             grams  all-purpose flour
  25             grams  Tomato Paste
  1              Liter  BROWN BEEF STOCK
  150            grams  Carrots -- Fine dice
  150            grams  Onions -- fine dice
     1/4          head  Celery
                        spice bag
  16                cm  Cheesecloth
  1              grams  Thyme
  1                     Bay Leaf
     1/8         bunch  Parsley -- (stalks only)
  2              Whole  Black Pepper -- crushed
Melt 60 ml of the fat or oil in a thick-bottomed pot.
Add the flour and cook slowly to a golden brown, stirring frequently.
 Cool. Add the tomato paste and mix well.
Gradually mix in the hot stock and bring to a boil
lightly brown the mirepoix in the remaining 20 ml of fat or oil.
Drain off the fat and add the browned mirepoix to the sauce.
Add the spice bag and simmer for 4 - 6 hours. Remove any scum as it accumulates.
Remove the spice bag and strain. Cook quickly and refrigerate.
S(Internet Address):
  ""
Yield:
  "1 Liter"
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Per Serving (excluding unknown items): 523 Calories; 3g Fat (4.2% calories from fat); 16g Protein; 116g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 516mg Sodium.  Exchanges: 4 1/2 Grain(Starch); 8 Vegetable; 0 Fat.
NOTES : Use caution when preparing the brown roux. Cooking too quickly will weaken the starch
in the flour and reduce the thickening properties.
Avoid over browning the roux as it will make the sauce bitter
If the sauce is too thick with evaporation, adjust the consistency with brown stock.
YIELD: 1 litre
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

BROWN BEEF STOCK

this is step one for the my lasagna

                     
* Exported from MasterCook *
                             BROWN BEEF STOCK
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                 kg  raw beef bones -- (cut in 5  cm  pieces)
     1/4          head  Celery -- cut into 1 inch pieces
  125                g  Carrots -- cut into 1 inch pieces
  150            Grams  Onion -- finely diced
  15                 g  Tomato Paste
  10 1/2        liters  Water
                        Spice Bag -- including
  10             Grams  Thyme
  10             Grams  Bay Leaf
  10             Grams  Whole Black Peppercorn -- crushed
     1/8         bunch  Parsley -- stalks
  16                cm  Cheesecloth
Wash the bones. Place in a roasting pan and place the pan in an oven preheated to 200 C. and cook to a dark brown.
When cooked, separate the bones from the fat and transfer them to a stock pot. Cover with COLD water and bring to a boil.
Reduce heat to a simmer. Remove any scum from the surface as it forms.
Strain and reserve the fat.
Brown the mirepoix in some of the reserved fat, strain and add to the stock.
Add the tomato paste and the spice bag.
Continue to simmer for 6 to 8 hours, skimming frequently. Add water as necessary to maintain the level.
When finished, strain carefully, cool as quickly as possible and refrigerate till needed.
S(Internet Address):
  ""
Yield:
  "2 liters"
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Per Serving (excluding unknown items): 199 Calories; 2g Fat (6.5% calories from fat); 5g Protein; 46g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 499mg Sodium.  Exchanges: 1 Grain(Starch); 5 Vegetable; 0 Fat.
NOTES : Avoid using burnt bones as the resulting stock will be very dark in colour and have a bitter flavour.
Old, smelly meat, bones or decaying vegetables will produce an unpleasant flavour and cause it to deteriorate rapidly.
Do not stir or undesirable scum will be returned into the liquid.
Scum should be removed as it collects, or it may blend into the stock and spoil the colour and flavour.
 Always simmer stocks. Rapid boiling causes cloudiness and evaporation.
Never add salt to a stock.
YIELD: 2 LITRES
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

LASAGNA AL FORNO -------------------- my fav

then other three recipes to make will follow

                     
* Exported from MasterCook *
                             LASAGNA AL FORNO
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  200            grams  Lasagna Noodle -- (raw)
  300            grams  Ricotta Cheese
  300            grams  Mozzarella Cheese -- (sliced or grated)
                        BOLOGNAISE SAUCE
  1 1/2          Liter  Bolognaise Sauce -- (1 recipe)
  125            grams  Mushrooms -- sliced
  60                ml  Oil
  60             grams  Margarine
  2              large  Lasagna Containers -
  100            grams  Parmesan Cheese -- grated
  2              large  Eggs
     1/8         bunch  Parsley
Cook lasagna in plenty of boiling, salted and oiled water till al dente (firm to the bite), approximately 10-12 minutes. Refresh.
Cook the mushrooms in 30g of margarine and add to the meat bolognaise sauce.
Brush the lasagna containers with the remaining margarine. Cover the bottom with sauce.
Fill the container with layers of lasagna in a criss-cross pattern, interlayer with sauce and the cheeses as demonstrated by your professor.
The last layer of lasagna must be completely covered with sauce to prevent the pasta from hardening during baking, and topped with mozzarella and Parmesan cheeses
 Bake in an Oven preheated to 190 C (350F) for approximately 30 minutes.
 YIELD: 8 PORTIONS
S(Internet Address):
  ""
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Per Serving (excluding unknown items): 803 Calories; 57g Fat (63.9% calories from fat); 36g Protein; 37g Carbohydrate; 4g Dietary Fiber; 162mg Cholesterol; 875mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 8 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

potato soup

                     
* Exported from MasterCook *
                               potato soup
Recipe By     :
Serving Size  : 8     Preparation Time :0:10
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  bacon -- chopped
  2             stalks  celery -- diced
  1                     onion -- chopped
  3             cloves  garlic -- minced
  8                     potatoes -- peeled and cubed
  4               cups  chicken stock -- or enough to cover potatoes
  3        tablespoons  butter
     1/4           cup  all-purpose flour
  1                cup  heavy cream
  1           teaspoon  dried tarragon
  3          teaspoons  chopped fresh cilantro
                        salt and pepper to taste
In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.
Start to Finish Time:
  "0:40"
T(cooking):
  "0:30"
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Per Serving (excluding unknown items): 598 Calories; 44g Fat (66.2% calories from fat); 22g Protein; 29g Carbohydrate; 3g Dietary Fiber; 101mg Cholesterol; 2051mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 7 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0