Text 10780, 105 rader
Skriven 2007-01-21 18:29:51 av Carol Shenkenberger (6:757/1)
   Kommentar till text 9902 av JIM WELLER (1:123/140)
Ärende: Re: OLD STUFF 784  70101
================================
*** Quoting JIM WELLER from a message to GLEN JAMIESON ***

 GJ> Title: Adobong Okra

JW> You are far more help than the Pinoy Food list. I look forward to
JW> mastering a handful of these and then inviting Wendy Carlos over to
JW> dine while I gloat. If she asks I'll tell her its Scottish-Australian
JW> cuisine. [g]

Hehe toss the ones from this post and the next one at them and see them cry...

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's outa stuff squid
 Categories: Xxcarol, Squid
      Yield: 6 Servings
 
      1 ea Ft long squid (body), clean
      1 ea Acorn squash
      1 c  Bread stuffing, herb
      2 ea Eggs
      1 cn 3oz black olives
    1/4 ts Black pepper
    1/4 ts Msg
    1/4 ts Salt
    1/4 ts Chinese 5 spice
      1 tb Mirin (to taste)
 
  Gosh I almost want to run out of food because what we make then is so
  neat!  This time Don was staring at 2 huge squid (1ft body) but we
  didnt have the clams/mussles for his normal stuffed type.  We had to
  improvise and here's what we have!
  
  Take a large acorn squash with that delicate nutty flesh and halve it
  so that it can make a bowl.  Remove the seeds and chop up the flesh.
  
  Chop the squid up to bitesized pieces. Pan 'fry' these with the
  olives in the juice from the can.  Add this and all the pan juice to
  the chopped acorn squash.  Add the other spices and mix.  Pour this
  into the acorn halves then add a bit of water (or chicken broth) to
  fill.
  
  Bake at 350 degrees for about 20 mins.
  
  Serve in shell with a drizzle of mirin and melted butter on top.
  Suggested things that 'go with' are: raw mild radish slices, blanched
  pea pods, corn bread, fresh fruit (pear or peach would be perfect).
  
  From the kitchen of:  xxcarol 30November2002
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Adoborole
 Categories: Xxcarol, Casseroles, Pasta
      Yield: 8 Servings
 
      8 oz Pasta
      8 oz Longhorn (chedder) cheese
    1/2 c  Chopped green bell pepper
    1/2 c  Cottage cheese
      2 ts Black pepper
      2 tb Adobo seasoning
      2 ea Chicken thighs
      1 qt Water
 
  Adoborole?  Oh No!  Now what's she up to!
  
  Well, you have to drift over for xxcarol's Adobo but in short, I cook
  chicken up on Goya Adobo mix with water.  Nothing else added, just
  lots of adobo mix.  The water left over is *wonderful* and spawned
  this recipe, made from the water left over.
  
  Boil 2 or more chicken thighs for about 45 mins in a heavy adobo mix
  of water.  You can remove the skin if you want.  Set the chicken
  aside for another meal or add the meat off the bones to the rest.
  
  Save the water and add the pasta (about 8oz dry weight) to it and
  make the pasta as normal.  The flavor of the chicken and adobo will
  permeate that pasta to perfection!
  
  Now get fancy and chop up 1/2 cup or so of green bell pepper.  I used
  Japanese ones which are smaller and slightly more strong tasting.  I
  also left in the seeds as this adds to that.  Chop fine about 8oz of
  a firm cheese such as cheddar or longhorn (an american type) to small
  bits (you can shred it if you like) and mix in 1/2 cup of cottage
  cheese.  Mix this in with the pasta and black pepper and place it to
  bake for 1 hour at 350F.  Uncover the dish at the last 10 mins and
  sprinkle with dry breadcrumbs if you desire.
  
  The end result is a very cheesy chickeny macaroni and cheese dish
  with a difference!
  
  Suitable for all cheese-pasta monkeys but high in fat and sodium (so
  like what that tastes good isnt?). Good go withs are:  crispy
  vegetables like salad or just celery sticks and crusty french bread.
  
  From the Sasebo Japan kitchen of:  xxcarol 11July2004
 
MMMMM
                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)