Recipes Included On This Page High Fiber Salad (Oaks) Holiday Cranberry Salad House Of Rice Bbq Sauce House Of Rice Cold Cabbage & Noodle Salad House Of Rice Kung Pao Shrimp & Peanuts How to do a Roux Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * High Fiber Salad (Oaks) Recipe By : Oaks at Ojai, CA - Spa and Resort Hotel Serving Size : 1 Preparation Time :0:00 Categories : Salads Cabbage Carrots Citrus Healthwise Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped cabbage -red or green 1 apple -- chopped 1 cup carrot -- grated 1 orange -- peeled and chopped 1 ounce sunflower seeds 1/2 cup alfalfa sprouts -- or a combination Combine cabbage, apple and carrot in a large salad bowl. Arrange orange, sunflower seeds and sprouts over cabbage mixture and eat promptly. RECIPE NOTES: This salad is one of the alternates always available for lunch and/or dinner at The Oaks and Palms. Try it the next time you feel heavy from over indulging. If you are dining alone and want a meal that is easily prepared in one bowl, this is it. Along with a lot of fiber, this salad has the added benefit of supplying 100% of the RDA for vitamins A and C as well as 92% of vitamin E. That makes this salad a super booster of the immune system. LOCATION: The Oaks At Ojai, 122 E. Ojai Ave. Ojai, CA 93023; INFORMATION Spa and Resort Hotel www.oaksspa.com/ Last Updated: 10/13/98 (1998 by Fitness Inc) MENU (sample recipes) www.oaksspa.com/cuisine.htm Notes: PER SERVING: 235 Calories, 9g fat, 23% Posted on FareShare 11-98 by Kitpath@earthlink.net - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 2415 * Exported from MasterCook * Holiday Cranberry Salad Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 2, Nov. '98 Cranberries Gelatin Holidays Nuts Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg cherry Jello -- (6 oz) 2 cups boiling water 2 cans Ocean Spray whole cranberry sauce 1 small can crushed pineapple 1/2 cup chopped walnuts Sour cream (if desired) Prepare the cherry Jello and allow to thicken slightly. Add the cranberry sauce, crushed pineapple and walnuts. Chill until firm. When ready to serve, top with sour cream if desired. If you have the pretty little molds your mom used, like I have, this recipe works well in them. Makes 12 servings. Posted on FareShare 11-98 by Gayle <ddmmom@popalex1.linknet.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * House Of Rice Bbq Sauce Recipe By : www.houserice.com Serving Size : 1 Preparation Time :0:00 Categories : Sauces Asian Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup hoisin sauce 1/4 cup brown sugar 1/4 cup catsup 1 lemon -- chopped (without peel) 1/2 white onion -- minced 1/4 teaspoon chili powder -- (optional) Mix ingredients together and use as you would any BBQ sauce for grilling,baking and basting! Formatted and posted on FareShare 11/98 Kitpath/Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * House Of Rice Cold Cabbage & Noodle Salad Recipe By : www.houserice.com Serving Size : 1 Preparation Time :0:00 Categories : Asian Salads Volume 2, Nov. '98 Cabbage Nuts Pasta/Noodles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Ramen Nissin is best), crumbled 1 small head cabbage -- thinly shredded 4 stalks green onion -- finely sliced 3 tablespoons toasted white sesame seeds 3 tablespoons toasted sliced or slivered almonds ***DRESSING*** 2 tablespoons sugar 1 teaspoon salt 1/2 teaspoon ground black pepper 3 tablespoons rice vinegar 1/4 cup salad oil 1. Mix salad ingredients and dressing ingredients separately. 2. Toss together just before serving to prevent noodles from getting soft. *To toast sesame seeds and almonds, shake (separately) in a dry pan over medium-high heat until desired color is obtained. This is a wonderful side dish for buffets and picnics! Add shredded cold cooked chicken for variety. Formatted and Posted on FareShare 11/98 Kitpath/Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * House Of Rice Kung Pao Shrimp & Peanuts Recipe By : www.houserice.com Serving Size : 1 Preparation Time :0:00 Categories : Asian Main Dishes Rice Seafood Shrimp Volume 2, Nov. '98 Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound raw shrimp 1 egg white -- slightly beaten 1 teaspoon cornstarch 1 tablespoon oil 8 dried red chilies -- (up to 10) 1 tablespoon ginger root -- minced 1 tablespoon garlic -- minced 4 ounces unsalted peanuts -- toasted* 1 bunch green onions -- chopped ***SAUCE*** 1/3 cup soy sauce 1 tablespoon sugar 2 tablespoons sherry 2 teaspoons rice vinegar 1/4 cup chicken broth ***MAKE A PASTE WITH*** 1 teaspoon cornstarch 1 teaspoon water 1. Peel and devein the shrimp. Marinate with the egg white, cornstarch and oil for a few minutes. 2. Mix "sauce" ingredients together and set aside. 3. Heat 2 Tbsp. cooking oil in you wok and stir fry the shrimp approx. 2 minutes or until done. Remove and set aside. 4. Heat 2 Tbsp. cooking oil in wok,stir fry the chilies,ginger & garlic until the chilies start to turn dark red/brown or smoke**. 5. Add "sauce" ingredients and bring to a boil. Add the cooked shrimp, toasted peanuts and green onions and stir gently until everything is hot. Thicken sauce slightly with cornstarch water paste. Serve with hot rice and enjoy! Remember, don't eat the chilies! *Use unsalted dry roasted peanuts if blanched peanuts are not available. **To avoid smoke, use more chilies and cook less to acquire desired hotness! The longer you cook the chilies, the hotter your food will be! Formatted and posted on FareShare 11/98 Kitpath/Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * How to do a Roux Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cajun/Creole Miscellaneous Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *See Below* A roux in French cooking is a mixture of butter and flour, cooked carefully so as not to change the color, and used as the basis of white sauce, bechamel). A roux in Louisiana is a lusty, rich, browned combina- tion of fat and flour, cooked carefully so as not to burn it, and used as the basis of stews, gumbos, sauce piquantes, courtbouillons, etc. This traditional roux adds a flavor so yummy that it's indescribable, and unforgettable. After you've added the roux, remember that the dish must be cooked at least an hour longer, and more is better. A gravy just isn't great until it has cooked long enough. There is also a "dry roux", not great, and not really a roux, but if one is on a lofat diet, it's a good substitute. Just to get the dry roux out of the way: I like to pour 5 pounds of unbleached flour in a big deep baking pan, place in the oven at 350F, and check on it every now and then, stir- ring each time, until it turns a peanut butter brown. The length of time depends on how much moisture was in the flour. It will start to smoke when it nears completion. When it's brown, remove from oven, stir, cool, pour into a tupper, and store in the freezer. This can be used in place of a roux by mixing some in a little cold water, stirring into the broth from which you have excluded a real roux, and cook at least an hour; longer is better. If you saute veggies for your recipe, when they're done, you can stir the dry roux into the veggies, then go on with the recipe. About roux - I prefer to use a good high-burning-point oil such as peanut. You're asking for trouble when you use butter, margarine, or bacon fat, especially if you're a new roux-maker, because there are bits of burnable material in them -- a burned roux is a thing of horror -- throw it out and start over if it turns speckled or black. **There is one exception that I can think of -- if you've rendered the fat from a good stewing hen, strain the fat and use it for the roux for chicken stew!** There are 2 basic colors of roux- light, peanut butter colored, and dark, bitter chocolate colored; as you get more experienced you'll see there is also use for a milk chocolate color and even more variations. As a beginner, you should know that this can be a dangerous undertaking -- it gets very hot, so you shouldn't have children underfoot. You can't turn your back on it, so you can't answer the phone, because it requires your total attention. Until you have some experience, use a 1 to 1 ratio, and after you've mastered that, you can use 1 part oil to 2 parts flour. So -- place a heavy skillet or dutch oven on the burner. I prefer black iron, and if you can find one with sides that aren't 90 degrees, or rounded out a bit -- that makes it easier to stir, with no "tight corners" where the side meets the bottom. The bottom should be wide enough to have the roux no more than 1/4 " deep, should be small enough to be covered by the roux. Pour in 2 cups peanut oil 2 cups flour (unbleached or all purpose) Stir until you have an even paste. Turn burner on at a medium heat, stirring as it heats up. The corners need special attention, so don't forget them. As the roux starts to brown, if you're getting a feel for the process, you can take a chance, and turn the burner up. When the roux is approaching a peanut butter color, remove the pot to a cool burner, and continue to stir. When it's no longer getting darker, you can stop stirring- it's done. I use a long handled metal spoon to stir, because I don't think a whisk gets into all the areas. A wooden spoon can harbor moisture than might appear at any time, causing popping and serious burns. Pour into a narrow container to store, draining off any extra oil that collects on the top. I am a very cautious grandmere, and store my roux in the fridge, although I have friends who leave it, covered, in the pantry. Now if you have a recipe calling for a roux that uses 1/2 cup flour, substitute 1/2 cup of this roux. With more experience, you can make the roux according to above instructions, 4 cups or even more, at a time. You don't want the mix to be more than 1/4 inch deep. I have a Vulcan stove with good size burners, and use a 12" or 14" iron skillet when I get serious. When you're better at it, use 1 part oil to 2 parts flour, in exactly the same way. For making a roux in bulk, I prefer to stop the cooking at the peanut butter color, because you can then use it in any recipe. If it needs to be darker, it's a simple matter to cook the amount you remove from the jar a little longer to darken it. USES: This is a matter of opinion -- I like a lighter roux with meats, such as game stews, beef stews, and poultry stews and gumbos; and a darker roux with seafood gumbos, courtbouillon, creoles, and sauce piquantes, and any other recipe that uses tomatoes, (tomato recipes use a very small roux, if any at all), except for crawfish bisque which looks and tastes best. There is another method that I consider so iffy that I rarely use it: one heats the oil to just below smoking and, CAREFULLY, adds the flour. This gets the roux brown much faster. If I’m short on time, I would prefer to make it in the microwave, which is also somewhat risky. MICROWAVE ROUX Prepare the veggies that will go in the recipe. Place them in cooking pot. In a 2 cup pyrex measuring cup or larger, no smaller, place 1 part oil to 1 part flour. Total should not exceed 1/2 the capacity of the cup. And less is better. The mix really bubbles up!! Stir flour and oil until smooth. Place in micro at highest power for 2 minutes. Remove and stir thoroughly. Place in micro and repeat. **If there is even one black speck, toss it out. You will notice that the heat concentrates in the center of the mix. You'll have to adjust for your micro's power. ** Replace in micro and cook 1 1/2 minutes at a time until it starts browning. Now take it out every minute. When it looks pretty brown, stir for a minute to see if it will darken more. Usually it continues to cook outside the micro as it gets well into the process. If it's ready, pour it onto the veggies and saute them in the roux. This is not quite as good as the traditional method. If I were to make a beef stew using a roux, this would be how I'd do it: BEEF STEW 1 large onion, chopped 3 cloves garlic, minced 1 green pepper, chopped in small dice 1/4 cup peanut oil (1/2 cup if you're new) 1/2 cup flour 1 lb heavy beef, trimmed of fat, cut in cubes 8 small onions, peeled OR 1 large onion, peeled, cut in 8 wedges 2 carrots, peeled, sliced in 1/2 inch slices 2 small turnips, peeled and cubed (optional) 2 medium potatoes, peeled, coarsely cubed 4 garlic cloves, whole, peeled (optional) 1/4-1/2 cup minced parsley any other veggies you might like water or stock salt and pepper Prepare veggies and set aside. In a dutch oven, make a roux using the oil and flour, cooking until you reach peanut butter color. When the proper color is reached, add the chopped onion, garlic, and green pepper, and saute in the roux until they're soft. While the veggies are cooking, brown the beef cubes in a nonstick skillet. Next salt and pepper the beef cubes using 1 tsp salt. Add the browned beef to the dutch oven, add enough water or stock to cover the beef, stirring well. Bring to a boil, reduce to simmer, cover, and cook until beef starts getting tender, at least one hour. Stir occasionally, adding liquid as needed. You need to check often, gravies made with roux will stick. When beef is almost tender, taste gravy and adjust salt. If you have more time, cook longer- longer is better. I prefer to cook the beef until it is almost falling apart. Add the veggies and parsley and cook about 1/2 hour longer. Allow to sit for a few minutes, skimming off any oil that accumulates at the top. Taste for seasoning. Serve over rice. Note: You will notice I use no bay leaf or wine. This gives you the real flavors of the ingredients, and after you've made it this way once, you will know what to add to make you happy. Round or rump makes a good stew. Chuck has the better flavor, by far, but you have to work to remove the fat and gristle. If you have a beef bone, brown it when you brown the cubes, cook it in the stew, and remove before serving. If you have marrow bones, serve them. Contributed to FareShare 11-98 by Gayle/ddmmom<ddmmom@popalex1.linknet.net> - - - - - - - - - - - - - - - - - -

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.