Enter your email address to be notified automatically when this page is updated
Sponsors
Food For Thought
Last UpdatedJuly 5, 2009
Welcome to Food For Thought cooking and recipes - online since 1991! There are 5 new recipes, plus new cooking hints & tips, posted to this page each week.
---------- Recipe via Meal-Master (tm) v8.06
Title: Onion Rings
Categories: Appetizers
Yield: 6 Servings
2 lg White Onions
1 c Beer
1/4 ts Salt
1 ts Baking Powder
1 1/4 c Flour
1 tb Vegetable Oil
1 Beaten Egg
Oil For Frying
Slice onions into 1/4 inch slices. Separate into
rings. In a large bowl combine flour, baking
powder, salt, egg, beer and oil. Blend until
smooth. Dip onion rings into batter to coat well,
fry in hot oil at 375F degrees until golden brown.
Drain on paper towels.
-----
Allspice flavor and aroma is a pleasant blend of cinnamon and clove. It is generally described as possessing a woody, cinnamon-like flavor which is slightly numbing. Allspice is used in seasonings, sauces, sausages, ketchup, jams, pumpkin, gravies, roasts, hams, baked goods, and teas.
---------- Recipe via Meal-Master (tm) v8.06
Title: Fresh Fruit Compote
Categories: Fruits, Salads
Yield: 6 Servings
2 Apples
2 Pears
1 Persimmon
1 pt Raspberries
1/4 c Orange Juice
1/4 c Orange Liqueur
Cut up apples, pears and persimmon, and place in
a bowl. Add raspberries. Stir gently to mix. Pour
orange juice and liqueur over all. Cover and
refrigerate. Serve cold.
-----
Thyme, a low-growing evergreen with small bunches of leaves, is native to the Mediterranean where it grows wild between the cracks in rocks. This highly aromatic herb has a spicy taste with hints of cloves and mint. There are hundreds of varieties of thyme with flavors ranging from lemon to lavender.
---------- Recipe via Meal-Master (tm) v8.06
Title: General Tso's Chicken
Categories: Main Dish, Poultry
Yield: 4 Servings
1 Egg
1 tb Cornstarch
1 lb Boned, Skinned Chicken
-Breast in 2" cubes
4 Green Onions, 1" pieces
Vegetable Oil
16 sm Dried Chiles
1 Garlic Clove, minced
1/4 ts Grated Fresh Ginger
4 ts Cornstarch
4 ts Sugar
4 ts Rice Vinegar
6 tb Soy Sauce
1/4 c Chicken Broth
1/4 c Water
1/4 c Dry Sherry Wine
Whisk together thoroughly the egg and 1 tablespoon
cornstarch.
Add pieces of chicken, turning to coat evenly. In
wok or deep-fat fryer, heat 2 inches of oil to 350F
degrees. Fry chicken, a few pieces at a time until
lightly browned and just cooked through. Drain on
paper towels. Combine 4 teaspoons cornstarch, rice
vinegar, soy sauce, chicken broth, water, and
sherry, mixing well. Set aside.
In frying pan, heat 1 tablespoon of oil until hot.
Add chili peppers and cook until blackened. Add
onions and stir-fry about one minute. Add garlic
and ginger, cooking briefly, but do not brown.
Remove from heat. Reheat deep oil to 400F degrees.
Return chicken to fat,in batches, and cook until
crisp and golden brown. Drain on paper towels.
Re-stir sauce and add to frying pan with onions
and peppers. Cook, stirring until thickened and
bubbly. Add chicken and cook, stirring, until
well coated and heated through.
-----
Epazote is a pungent herb used in Mexican and South American cooking. Widely used in bean dishes, it is supposed to reduce the after effects of eating beans.
---------- Recipe via Meal-Master (tm) v8.06
Title: Fried Rice
Categories: Side Dish, Rice
Yield: 8 Servings
8 sl Bacon
1/2 md Onion, chopped
2 md Carrot, large cubes
6 c Cooked White Rice
1/4 c Chopped Green Onions
1/4 c Soy Sauce
1 Egg
Garlic Powder
Fry bacon till crisp. Remove from pan and cool on
paper towel. Crumble when cool. Drain off 1/2 of
the bacon grease. In remaining grease, slowly
saute onion and carrot until onion is clear. Add
prepared rice, green onion, soy sauce, egg and 3/4
of the cooked bacon. Add a pinch of garlic powder
and stir fry till well mixed and egg is cooked,
about 3 minutes. Top with remaining crumbled bacon.
-----
Sage is a shrubby plant with long oval-shaped velvety leaves in colors ranging from a pale gray-green to dark purple-green. Blue, purple or white flower spikes appear in mid to late summer. The taste is sharp and spicy-bitter with a scent that combines thyme, lemon, pine and moss.
---------- Recipe via Meal-Master (tm) v8.06
Title: Mocha Mousse
Categories: Desserts
Yield: 8 Servings
14 oz Semisweet Chocolate
4 oz Unsweetened Chocolate
1/2 c Water
1/4 c Instant Coffee Granules
2 tb Cocoa
2 Egg Whites
2 tb Sugar
3/4 c Whipping Cream, whipped
Coarsely chop both chocolates. Place chocolates,
water, coffee, and cocoa in top of a double boiler;
bring water to a boil. Reduce heat to low; cook,
stirring occasionally, until chocolate melts.
Remove chocolate mixture from heat, and set aside.
Beat egg whites in a large bowl at high speed with
an electric mixer until soft peaks form. Gradually
add sugar, and beat until stiff peaks form. Fold
one-fourth of egg whites into chocolate mixture;
fold in whipped cream and remaining egg whites.
Chill one hour before serving.
-----