Nikolia Vika Fideles PRIMLEC Moist Heat Cooking Jiaozi

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they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point. Steamed fish Prep Time: 7 minutes Cook Time: 15 minutes Total Time: 22 minutes Ingredients:
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Jiaozi dough: 3 cups all-purpose flour up to 1 1/4 cups cold water 1/4 teaspoon salt Filling: 1 cup ground pork or beef 1 TB soy sauce 1 teaspoon salt 1 TB Chinese rice wine or dry sherry 1/4 teaspoon freshly ground white pepper, or to taste 3 TB sesame oil 1/2 green onion, finely minced 1 1/2 cups finely shredded Napa cabbage 4 tablespoons shredded bamboo shoots 2 slices fresh ginger, finely minced 1 clove garlic, peeled and finely minced

4 fish fillets, about 4 - 6 ounces each 2 tablespoons Chinese rice wine or dry sherry 1/4 teaspoon granulated sugar, or to taste 1/4 teaspoon salt a few drops sesame oil 1 green onion, washed and finely chopped 1 tablespoon chopped cilantro, for garnish 1 large lemon, cut into wedges, for garnish

Preparation:Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than is ncessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes. While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well. To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter. Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings. To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so

Preparation: Prepare the wok for steaming. Rinse the fish fillets and pat dry with paper towels. In a small bowl, whisk the rice wine or sherry, sugar, salt and sesame oil. Place the fish fillets on a deep, heat-proof plate that will fit inside the steamer basket. Pour the rice wine mixture over the fish. Sprinkle with the chopped green onion. Cover and steam the fish over high heat until the fish is opaque and flakes easily with a fork (10 - 15 minutes). Serve hot, garnished with the chopped cilantro and lemon wedges.

Eggs benedict
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hollandaise sauce. Sprinkle with chopped chives and serve immediately. Steamed chicken Ingredients
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4 egg yolks 3 1/2 tablespoons lemon juice 1 pinch ground white pepper 1/8 teaspoon Worcestershire sauce 1 tablespoon water 1 cup butter, melted 1/4 teaspoon salt 8 eggs 1 teaspoon distilled white vinegar 8 strips Canadian-style bacon 4 English muffins, split 2 tablespoons butter, softened Directions 1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water. 2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm. 3. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate 4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler. 5. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with

2 skinless, boneless chicken breast halves 1 cup salt for rubbing 2 tablespoons vegetable oil 1 onion, finely chopped 2 cloves garlic, finely chopped 5 tablespoons light soy sauce 2 tablespoons sesame oil 2 sprigs fresh cilantro Directions 1. Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes. 2. Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes. 3. Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.

Quick Poached Salmon with Dill Mustard Sauce Ingredients
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1/2 cup plain yogurt 1/4 cup Dijon mustard 1 tablespoon honey 1/4 cup fresh lemon juice 3 tablespoons chopped fresh dill 1 pound salmon 1 cup white wine 1/2 cup water 1/4 cup chopped shallots Directions 1. In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving. 2. In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.

Dry heat cooking without fat Grilled Salmon Sandwich with Dill Sauce Ingredients
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Grilled Yellow Squash Ingredients
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4 slices bacon 1 (1 pound) fillet salmon, cut into 2 portions 1 tablespoon olive oil 1/3 cup mayonnaise 1 teaspoon dried dill weed 1 teaspoon freshly grated lemon zest 4 slices country-style bread, toasted 4 slices tomato 2 green leaf lettuce leaves Directions 1. Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. 2. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Evenly coat the salmon with the olive oil. 3. Cook the salmon on the preheated grill with the skin side down for about 5 minutes before flipping and cooking on the other side until the skin can easily be lifted off the flesh, about 5 minutes more. Flip the salmon once more and continue cooking until the salmon flakes easily with a fork, another 2 to 3 minutes. 4. Whisk the mayonnaise, dill, and lemon zest together in a small bowl; divide between 2 of the toasted bread slices. Top each with 1 portion of cooked salmon, 2 tomato slices, 2 bacon slices, 1 lettuce leaf, and a remaining slice of toasted bread.

4 medium yellow squash 1/2 cup extra virgin olive oil 2 cloves garlic, crushed salt and pepper to taste Directions 1. Preheat the grill for medium heat. 2. Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill. 3. Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper. 4. Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.

Baked Chicken

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1 cup sour cream 2 tablespoons Dijon mustard 2 cloves garlic, minced 1/2 teaspoon black pepper 4 skinless, boneless chicken breast halves 1 cup crushed cornflakes cereal 1 (1 ounce) package dry onion soup mix 3 tablespoons butter, melted Directions 1. Preheat an oven to 400 degrees F (200 degrees C). Butter a baking dish. 2. Whisk the sour cream, Dijon mustard, garlic, and pepper together in a large bowl. Add the chicken and turn to assure the breasts are well coated. Refrigerate 20 to 30 minutes. 3. Combine the cornflakes and onion soup mix in a bowl. Gently press the chicken breasts into the cornflakes mixture to coat and shake off any excess. Lie the coated breasts in the buttered baking dish. Drizzle the melted butter over the chicken. 4. Bake in the preheated oven until the chicken is golden brown, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Orange Muffins

1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups. 2. In a medium bowl, combine flour, sugar, baking powder, orange peel and salt; mix well. In a small bowl, combine orange juice, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) 3. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Zesty Beef Roast

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1 (3 pound) boneless sirloin tip or rump roast 2 tablespoons vegetable oil 1 cup beef broth 1/4 cup prepared horseradish 1 cup chopped onion 1/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup all-purpose flour 2/3 cup cold water Directions 1. In a Dutch oven, brown roast in oil. Add broth. Spread horseradish over roast; sprinkle with onion, salt and pepper. Cover and bake at 350 degrees F for 2 hours or until tender, basting frequently. Remove roast from the pan; let stand for 10 minutes. 2. Meanwhile, measure the pan juices; add water to equal 2 cups. Return to pan. Combine flour and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes. Add additional water if a thinner gravy is desired. Slice roast; serve with gravy.

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2 cups all-purpose flour 1/2 cup white sugar 3 teaspoons baking powder 1/2 teaspoon salt 3/4 cup orange juice 1/3 cup vegetable oil 1 egg 1 tablespoon orange zest Directions

Dry heat cooking with fat Fried Chicken Polenta Fries

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1 (4 pound) chicken, cut into pieces salt and pepper to taste 1 1/2 cups all-purpose flour for coating 2 quarts vegetable oil for frying Directions 1. In a large skillet, heat oil over medium heat. Salt and pepper chicken pieces to taste, then roll in flour to coat. Place chicken pieces in skillet and fry on medium heat until one side is golden brown, then turn and brown other side until chicken is no longer pink inside and its juices run clear. Drain on paper towel and serve!

2 cups whole milk 1 quart chicken stock 2 tablespoons butter 3 1/4 cups dry polenta 3 ounces Parmesan cheese 1/4 cup chopped fresh parsley salt and pepper to taste 1 quart vegetable oil for frying Directions 1. In a large saucepan, combine milk, chicken stock, and butter; bring to rolling boil. Slowly whisk in polenta. Turn down heat to medium-low, and continue cooking and stirring until polenta pulls from edge of pan. Mix in cheese and parsley, and season with salt and pepper to taste. Spread polenta evenly over a cookie sheet, and refrigerate until cold. 2. Transfer polenta to cutting board and cut into cut 3/4 by 3/4 by 3 1/2 inch sticks. 3. Heat oil in deep-fryer to 365 degrees F (185 degrees C). Fry polenta sticks in batches until crispy. Place on dry paper towels to drain.

Pretzel Coated Fried Fish

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1 quart oil for frying 3/4 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon ground black pepper 1 pound frozen cod fillets, thawed 2 eggs 3/4 cup crushed pretzels Directions 1. Heat the oil in a deep fryer to 350 degrees F (175 degrees C). 2. Mix the flour, salt, and pepper in a large resealable plastic bag. Place cod in the bag, and gently shake to coat. Place eggs and crushed pretzels in two separate shallow dishes. Dip coated cod in the eggs, then in the crushed pretzels. 3. Fry coated fish 10 minutes in the preheated oil, turning once, until golden brown and easily flaked with a fork.

Applesauce Doughnuts

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2 quarts oil for deep frying 3/4 cup white sugar 2 tablespoons butter, softened 2 eggs 3/4 cup applesauce 4 cups sifted all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon ground mace 1/2 teaspoon ground cinnamon 1/2 cup buttermilk

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1/4 cup confectioners' sugar for dusting Directions 1. Heat oil in deep-fryer to 375 degrees F (190 degrees C). 2. In a large bowl, beat together white sugar, butter, eggs and applesauce. In a separate bowl, stir together flour baking powder, salt, baking soda, mace and cinnamon. Stir flour mixture into the egg mixture alternately with the buttermilk. Mix until a stiff dough is formed. 3. Turn dough out onto a lightly floured surface. Roll into a 3/4 to 1 inch thick sheet. Make sure to roll the dough to an even thickness. Cut out doughnuts with a doughnut cutter. 4. Carefully slide doughnuts into hot oil. Turn doughnuts as soon as they rise to the surface. Fry until golden brown on both sides. Drain on paper towels and dust with confectioners' sugar. Serve hot.

the coating is lightly browned. Let the fried tails dry on paper towels.

Deep Fried Mushrooms

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1 cup all-purpose flour 1 teaspoon garlic salt 1 egg 1 cup water 1 pound button mushrooms, quartered 2 cups oil for frying, or as needed Directions 1. In a medium bowl, stir together the flour and garlic salt. Mix in egg and water until smooth. 2. Heat the oil in a large deep skillet over medium-high heat. Test to see if oil is hot by frying a drop of batter. If it sizzles and floats to the top, the oil is ready. 3. Dip mushrooms into the batter and then place in the hot oil. Fry a few at a time so they are not crowded, until golden brown, 3 to 5 minutes. Remove from oil with a slotted spoon and drain on paper towels.

Deep Fried Lobster

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2 cups cornmeal 1/2 cup all-purpose flour salt and pepper to taste 1 teaspoon ground cayenne pepper 1 teaspoon garlic powder 1 teaspoon onion powder 4 pounds fresh lobster tails, cleaned and halved but still in shell 2 quarts oil for deep frying Directions 1. In a gallon sized plastic closeable bag combine, cornmeal, flour, salt, pepper, cayenne, garlic powder and onion powder. Shake well. Place one half of a lobster tail at a time in to the bag. Shake to coat the tails completely. 2. Heat vegetable oil in a deep fryer or large skilled to 365 degrees F (180 degrees C). Place one coated lobster tail at a time into the oil. Cook until the lobster turns white and

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