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CraftE's Recipe Club This issue "T" :-) 07-14-08
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CraftELady
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Jul 14, 2008 00:38 PDT
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Today's Recipes Online:
http://www.craftelady.com/recipes/071408.html
[Archives ] http://www.craftelady.com/recipes/recipearchives.html
Index
1. Tequila Tips
2. Thit Bo Sao Dau
3. Tomato Roasted Garlic Steak
4. T's Banana Cream Pie
5. Turkey Tetrazzini
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1. I'm not a drinker, but I actually found this quite interesting.
Tequila Tips
This traditional Mexican drink is gaining popularity rapidly and the
selection available becomes larger and more confusing all the time. Here
are
some tips for making your selection.
* Tequila is produced from the roasted heart of a succulent called
agave (not a cactus.) Mezcal can be produced from any of five different
varieties of agave. Tequila is a type of mezcal that is produced only
from
the blue agave. It was originally only produced in the state of Jalesco
but
now may be produced in 5 Mexican states.
* There are basically four types of tequila. Blanco is white and
less than 60 days old, Joven Abocado is just as young but has had
coloring
and flavoring added to make it look old. Reposado is aged in oak barrels
from 2 to 12 months and Añejo has been aged in small, government-sealed
barrels for no less than 1 year.
* The most important information to look for on the bottle is "100%
agave."
If it doesn't say that it can be up to 49% grain alcohol, coloring and
flavoring.
* There is great variation in flavor among tequilas. Taste a variety and
select your favorite. They should be tasted "neat" in a tall thin shot
glass.
* Tequilas that are 100% agave are less likely to cause a hangover.
Mixing tequila with juices and carbonated beverages is more likely to
cause a hangover than drinking it "neat."
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2. Thit Bo Sao Dau
This is a wonderful Vietnamese stir fry dish with beef and green beans.
Serve over hot rice.
Ingredients:
1 clove garlic, minced
1/4 teaspoon ground black pepper
1 teaspoon cornstarch
1 teaspoon vegetable oil
1 pound sirloin tips, thinly sliced
3 tablespoons vegetable oil
1/2 onion, thinly sliced
2 cups fresh green beans, washed and trimmed
1/4 cup chicken broth
1 teaspoon soy sauce
Directions:
1 In a large mixing bowl, combine garlic, black pepper, cornstarch, and
1 teaspoon vegetable oil. Add beef, and mix well.
2 In a large wok, heat 2 tablespoons oil over high heat for one minute.
Add meat; cook and stir for about 2 minutes, or until beef begins to
brown. Transfer beef to a large bowl, and set aside.
3 Heat remaining 1 tablespoon oil in wok. Add onion; cook and stir until
tender. Mix in green beans, and add broth.
Cover, and reduce heat to medium. Simmer for 4 to 5 minutes, or until
beans are tender crisp. Stir in soy sauce and beef. Cook, stirring
constantly, for 1 or 2 minutes, or until heated through.
Source: Twisted Humor
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3. Campbell's Tomato Roasted Garlic Steak
Prep/Cook Time: 20 min.
1 can Campbell's Tomato with Roasted Garlic & Herbs Soup
1/2 cup Italian salad dressing
1 1/2 lb. boneless beef sirloin steak, 3/4" thick
MIX soup and dressing.
GRILL or broil steak to desired doneness (allow 15 min. for medium),
turning once and brushing often with sauce.
HEAT remaining sauce to a boil and serve with steak. Serves 6.
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4. Recipe: T's Banana Cream Pie
Categories: Pies, Desserts, Fruits, Cyberealm
Yield: 1 Pie
-----------------PASTRY CREAM----------------------
2 Tea Bags
1 3/4 c Milk
1/3 c Sugar
1/4 c Milk
1/4 c Cornstarch
1 Egg
4 Egg Yolks
4 tb Unsalted Butter, cut up
1/2 ts Vanilla
------------------PATE BRISEE-----------------------
1 1/4 c Unbleached Flour
1/3 c Cake Flour
1/2 ts Salt
1/4 ts Baking Powder
1/2 c Unsalted Butter, cut up
3 tb To 5 Ice Water
-----------------CREAM TOPPING----------------------
1 1/4 c Heavy Cream
1 tb Sugar
1/2 tb Fruit-Flavored Tea, cold
-------------BANANA CREAM FILLING------------------
5 oz Banana, pureed
15 oz Bananas, sliced
Pastry Cream: In a heavy medium saucepan, combine tea bags, 1 3/4 cups
milk, and sugar. Bring to boiling, stirring to dissolve sugar. Remove
from heat, cover and set aside.
In a small mixing bowl, gradually stir 1/4 c milk into cornstarch to
form a smooth paste. Add egg. Beat at medium speed until blended. Add
egg yolks, one at a time, beating well after each addition.
Remove tea bags from milk mixture, squeezing out as much milk as
possible. Gradually beat hot milk mixture into egg mixture at low speed.
Pour into a clean saucepan. Cook, whisking constantly, over medium-low
heat until mixture becomes extrememly thick and boils.
Pour into a large bowl. Add 4 tb butter and vanilla. Beat at medium
speed until smooth. Pless plastic wrap directly on surface of pastry
cream. Cool to room temperature, about 1 hour. Refrigerate until
thoroughly chilled, about 2 hours.
Pate Brisee: While pastry cream is cooling, in a food provcessor combine
flours, salt, baking powder, and 1/2 c butter. Pulse with quick on/off
pulses until mixture resembles peas.
With processor running, gradually add ice water until dough cleans sides
of bowl and forms a ball. Shape dough into a disc shape. Wrap and
refrigerate at least 30 minutes.
On a lightly floured surface, roll pastry into a 12" circle. Fit into a
9: pie plate. Roll edge under and flute. Prick dough all over with tines
of fork. Cover and refrigerate for 30 minutes.
Preheat oven to 425øF. Line pastry with double thickness of foil. Fill
with dried beans. Bake at 425øF for 15 minutes. Remove foil and beans.
Continue baking pastry shell 5-10 minutes until lightly browned. Cool on
rack.
Cream Topping: Beat cream until it just begins to hold its
shapeGradually add 1 tb sugar and 1/2 tb tea., beating to stiff peaks.
Cover and refrigerate.
Filling: Stir pureed banana into chilled pastry cream until blended.
Fold in 1/2 c cream topping, then sliced bananas.
To Assemble: Mound banana cream filling into cooled pie shell. Spread
with remaining cream topping. Cover and refrigerate at least 2 hours.
Source: Victoria Magazine, August 1994 Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Source: FreeGroups.com
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5. Turkey Tetrazzini
7 oz. cooked spaghetti
1/2 cup butter
2 cups fresh sliced mushrooms
2 Tbsp. flour
2 cups chicken broth
3/4 cup half and half
salt and pepper to taste
3 Tbsp. dry sherry
2 Tbsp. chopped fresh parsley
3 cups cooked turkey, cut into bit sized pieces
1 cup grated Parmesan cheese
Melt butter in large pan and cook mushrooms until just tender.
Add flour and, while stirring slowly, stir in chicken broth. Cook
over medium heat while stirring until mixture starts to thicken.
Remove from heat and add half and half, sherry, parsley and salt
and pepper to taste. Add turkey and cooked spaghetti and mix well.
Pour mixture into an ungreased 13 x 9 inch baking dish and sprinkle
with grated Parmesan cheese. Bake in preheated 350 degree oven
for 35 to 40 minutes.
The Skinny: Use low fat chicken broth and substitute low fat
evaporated milk for the half and half (which in case you don't
know is half cream and half milk and is available in most
grocery stores under the brand name "Half & Half").
Source: Arca max
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