hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
gallon tomatoes (drained), tomato sauce and tomato paste.
Use
Prepare a roux as for Turtle Stew 2.
Add onions and pepper. Cook until tender.
Add celery and parsley.
Cook and stir; add garlic.
Add 1 cup cold water and stir.
While this is being done, brown the turtle meat in cooking oil.
Place the meat in a large stew pot and add the roux and remaining ingredients.
Cover and bring to a boil.
Lower heat and simmer until meat is tender.
Add salt, pepper and cayenne to taste.
Add more water, if necessary, while cooking.
Serve over rice or spaghetti.
Melt butter in a large pot.
Add onion, bell pepper, garlic, celery and green onions.
Stir constantly until all seasoning is wilted, about 20 minutes.
Add Ro-Tel tomatoes, tomato paste and 2 cans of water.
Over low heat, let cook 40 minutes.
You can also add sausage.
Put all dry ingredients into tomato gravy.
Add the turtle and cover.
Do not stir again until ready to serve.
Let cook 1 1/2 hours on low heat.
Serves about 8 people.
Serve over rice.
Parboil turtle meat for a short time.
Drain and season.
Melt margarine and brown meat until it begins to stick.
Add vegetables and saute.
Add Ro-Tel tomatoes and about 1 pint of water.
Cook 2 to 3 hours, until tender.
Add mushrooms.
Serve over hot rice.
Brown turtle meat in hot oil.
Discard excess oil.
In same pot, saute chopped vegetables.
Add rest of ingredients.
Bring to boil.
Turn down heat to simmer.
Cook for 1 1/2 to 2 hours or until meat is tender.
Serve with hot, cooked rice.
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
ome of this for the sauce recipe.
Add 1/4 cup
econds.
Add the spaghetti sauce, diced tomatoes, parsley, basil and
Drizzle with Garlic-Soy Dipping Sauce. Garnish with cherry tomatoes and
Mix and cook in a large roaster pan in oven at 325 degrees for several hours until thickened to your liking.
Hot pack into pint jars; seal with hot lids and rings.
Set jars upside-down on a thick towel for 15 minutes (set the timer); then put right-side up.
As the jars cool, you'll hear some *kitchen music* which means they've sealed nicely.
Store in a cool dark cellar or cupboard.
NOTE: This is the base for my chicken barbecue sauce recipe which calls for 1/2 cup bbq sauce, 1/4 cup honey, 1/4 cup soy sauce--to DIE FOR!
CHICKEN RECIPE: In a large bowl, combine
Cut tofu into 1 inch cubes.
in a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes.
In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thickens, then remove from heat. Serve over rice or whole grains and enjoy!
br>Directions for sauce:
This recipe makes enough sauce for about 2
he brisket with the espresso sauce on both sides, wherever the
Prepare Tomato-Cheese Sauce (recipe is posted next). Cover with