BOL Food Recipes

Servings: 4 Servings
Category: Main dish | Vegetables
Ingredients

• 4 c Hot cooked Brown Rice

Directions
———————————–SAUCE———————————– 3 tb Soy sauce 2 tb Cornstarch 1 1/2 c Water or vegetable stock 1 tb Minced Gingerroot 1 ts (pref toasted) Sesame Oil 1/4 ts Dry crushed red pepper 1 ds White pepper———————————-ND STEP———————————- 2 tb Safflower oil 1 lb Fresh Asparagus * 4 x Scallions, chopped Sm sweet red pepper, chopped Clove Garlic, minced 1 c Cashews ** * woody parts of stems removed, tender part cut into 3″ lengths (3 cups) ** dry-roasted and unsalted, or raw slivered almonds GARNISH: mandarin orange sections and toasted sesame seeds, optional Cook or reheat brown rice. In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside. In a wok or large skillet, heat oil. Stir-fry asparagus, scallions, pepper, and garlic until vegetables are crisp/tender. Stir sauce mixture; pour it over the vegetables and stir until it is thickened and bubbly. Reduce heat; fold in cashews. Cover and cook 1 minute, until cashews are heated through. Serves 4-6. VARIATIONS: – 3-4 c broccoli florets may be substituted for asparagus; or add other veggies such as sliced mushrooms or thinly sliced carrots – with the cashews, gently stir in 1 lb firm tofu cut into 1/2″ cubes – serve over pasta rather than rice; buckwheat noodles are good From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 6 Servings
Category: Main dishes | Chinese
Ingredients

• 1 tb Fermented black beans;
• -(Chinese)
• 1 Garlic clove
• 1 1/2 lb Asparagus; sliced diagonally
• In 1/2-in. pieces
• 2 c Boiling water
• 1/4 c Oil
• 1/2 lb Flank steak; thinly sliced
• 1 1/2 ts Salt
• 1/2 c Chicken stock
• 1 tb Cornstarch
• 1/2 ts Sugar
• 1 tb Water

Directions
Soak black beans in warm water a few minutes. Drain and mash beans with garlic. Drop asparagus in boiling water and boil 2 minutes. Drain immediately. Heat 2 tablespoons oil in skillet or wok until very hot. Add beef, stir quickly, then remove from pan. Add remaining oil to skillet and heat. Add bean mixture and stir over high heat for a few seconds. Add salt and asparagus. Stir-fry 1 minute. Add chicken stock, cover and cook 2 minutes. Mix cornstarch, sugar and water and stir into meat mixture. Stir until sauce is thick and smooth. Add beef and blend quickly. Created by: General Lee’s, Los Angeles (C) 1992 The Los Angeles Times Posted to EAT-L Digest 29 Sep 96 Date: Mon, 30 Sep 1996 16:46:07 -0500 From: LD Goss

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Servings: 6 Servings
Category: Main dishes | Soup
Ingredients

• 10 c Water
• 12 oz Lentils rinsed and drained
• 1/2 c Brown Rice, uncooked
• 1 c Scallions,chopped
• Tops included
• 1 c Celery, chopped
• 1/2 c Green Bell Pepper
• 1/2 c Parsley chopped
• 2 tb Ginger Root,grated
• 4 ts Garlic, minced
• 1/4 c Soy Sauce,Low Sodium
• 2 tb Rice Vinegar, or white wine
• -or
• – cider vinegar
• 1/2 ts Salt, optional
• Hot Pepper Sauce, to taste

Directions
Bring water to a boil in 4 qt pot. Stir in lentils and brown rice, reduce heat to med and boil gently uncovered until lentils and rice are tender but not mushy, about 30 min. Meanwhile, spray a nonstick skillet with cooking spray and stir in scallions, celery, green pepper, parsley, gingerroot and garlic. Cook 3 – 4 min, just until celery and green pepper are tende. (May cook the above in water, wine or balsamic vinegar.) Stir veggie and remaining ingredients into lentil mixture. Serve additional vinegar at the table.

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Servings: 4 Servings
Category: Main dish | Seafood | China | Submitted
Ingredients

• 3/4 lb Prawns; raw
• 1 1/4 tb Beans, black
• 1 Garlic cloves; chopped
• 1 Scallions; chopped
• 1 tb Oil
• 1/2 ts Salt
• 1 ts Oil
• 1 1/2 ts Soy sauce, light
• 1 ts Wine, white
• 1 ts Oyster sauce

Directions
Prepare the prawns by cutting off whiskers, cutting along the top of the shell, and deveining them. Leave the shells on the prawns because this keeps the prawns more tender, tasty and plump. Wash, drain and put prawns in a pie pan so as to be ready for steaming. Wash black beans two times and mash into a paste; then add the chopped garlic. Combine remaining ingredients, EXCEPT the oil. Pour mixture over prawns; then, pour oil on top. Cover and steam 10 minutes. Serve over rice. SOURCE: Chopstick, Cleaver and Wok. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Servings: 6 Servings
Category: Main dish | Poultry | Jaw
Ingredients

• 6 4 oz chicken breasts
• 1 Clove garlic
• 1 1/2 c Frozen or canned artichoke
• Hearts, rinsed and drained
• 1 Egg yolk
• 2 tb Heavy cream
• 1 c Fresh bread crumbs
• Dash nutmeg
• 1/3 c Chopped fresh parsley,
• Divided
• 1/4 c Chicken broth
• Paprika

Directions
Heat the oven to 425 degrees. Grease a baking pan. Salt and pepper the chicken breasts. With a very sharp small knife, cut a pocket horizontally into each breast. Do not cut in half. Set aside while you make the stuffing. In a food processor, place the garlic, artichoke hearts, egg yolk, cream, bread crumbs, nutmeg and about 1/4 cup of parsley. Process to mix, but do not puree. Place 2 to 3 tablespoons of stuffing in each breast pocket. Do not close the pocket-the stuffing will puff up and out a bit. Place the stuffed breasts in the baking dish. Pour the chicken broth over the chicken. Sprinkle with paprika. Bake 12 to 15 minutes. Place the breasts on a platter, spoon the pan juices over and sprinkle with reserved 2 tablespoons parsley. Quick and Easy from: The Austin American Statesman, typed by jessann Posted to MM-Recipes Digest V3 #298 Date: Wed, 30 Oct 1996 19:18:51 -0600 From: jessann doe

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Servings: 1 Servings
Category: Main dish
Ingredients

• 1 1/2 c Basmati rice
• 4 lg Cloves garlic
• -wee bit olive oil
• -pinch each of dried thyme,
• - marjoram and basil
• 3 c Water.
• 8 Canned (not marinated)
• -artichoke hearts

Directions
Rinse rice several times, until rinse water runs clear. Saute garlic and herbs in olive oil until fragrant, about two minutes, being ultra careful not to scorch the garlic. Add rice and saute an other two or three minutes. Add artichoke hearts and saute another minute. Add water and bring to a boil. Cover, reduce heat and cook about fifteen minutes. Turn off burner and let sit five more minutes. Fluff with forks. Note: I got the idea for this while flipping through a book called _Trucs_of_ the_Trade_ @a bookstore one day. I don’t remember what all the guy called for, but this seemed like the logical accopaniment to the above. Shared by Bill Maddex From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 1 Servings
Category: Main Dish
Ingredients

• 2 sm Jars of marinated artichoke
• -hearts
• 1/4 c Mayo
• 1/2 c Parm. cheese
• -paparika (to taste I put
• -about 1 table spoon)
• -cayenne pepper (to taste
• -I put about 1/4 teaspoon)

Directions
Chop up artichoke hearts (I put them in the food processor) and mix with all of the other stuff. Put in an oven safe bowl and bake @ 350 for 20 minutes or pop in the microwave for 4 minutes. Dip what ever you like I prefer wheatable crakers. Shared by Laura Aden Posted to MC-Recipe Digest V1 #237 Date: Wed, 09 Oct 1996 08:20:35 -0700 From: Gerald Edgerton

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Servings: 4 Servings
Category: Main dish | Mexican | Poultry
Ingredients

• 2 tb Oil
• 2 lb Chicken thighs & legs
• 1/2 ts Paprika
• 1 tb Cilantro; chopped
• 1/2 c Onion; diced
• 1 Clove garlic; crushed
• 1 1/2 c Water
• 1/2 c White wine
• 3 Tomatoes; diced
• 1 Bouillon cube
• 1 Bay leaf
• 1/2 ts Oregano
• 1 ts Mixed vegetable seasoning
• 1/2 ts Basil
• 1 c Celery
• 1/2 c Almonds
• 3/4 c Short grain brown rice
• 3/4 c Wild rice
• 2 c Peas

Directions
Heat oil and brown chicken in it for 10 minutes. Add paprika, cilantro, onion and garlic. Saute until onion is clear. Stir in water, wine, tomatoes, bouillon cube, and seasonings; combine thoroughly. Stir in celery, almonds and rice. Cover and simmer 20 minutes; add peas and simmer another 10-20 minutes or until rice is ready. Posted to MC-Recipe Digest V1 #913 by The Meades on Nov 17, 1997

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Servings: 4 Servings
Category: Main dish | Poultry
Ingredients

• 1 tb Vegetable oil
• 1 lb Chicken breasts
• – (boneless, skinless)
• – cut into thick strips
• 1 md Onion; chopped
• 1 md Green pepper; chopped
• 1 md Red pepper; chopped
• 1 Garlic clove; minced
• 1 ts Chili powder
• 1/2 ts Ground cumin
• 1/2 ts Salt
• 1/2 ts Ground black pepper
• 1/4 ts Turmeric
• 1 c Uncooked rice
• 1 md Tomato; seeded & chopped
• 2 c Chicken broth

Directions
Heat oil in large skillet over medium heat. Cook chicken 8 to 10 minutes or until brown on all sides. Remove from pan. Add onion, green pepper, red pepper, garlic, chili powder, cumin, salt, pepper and turmeric. Cook 2 to 3 minutes or until vegetables are tender. Add rice and tomatoes; stir until rice is lightly browned. Add broth; bring mixture to a boil, place chicken pieces on top of mixture. Cover and simmer 20 minutes. To serve, fluff with fork stirring in chicken pieces. Each serving provides: * 358 calories * 35.8 g. protein * 4.9 g. fat * 40.3 g. carbohydrate * 2.1 g. dietary fiber * 74 mg. cholesterol * 1155 mg. sodium Source: The Many Nationalities of Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias Posted to MC-Recipe Digest V1 #916 by LinFields@aol.com on Nov 19, 1997

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Servings: 4 Servings
Category: Main dish | Poultry
Ingredients

• 1 tb Vegetable oil
• 1 lb Chicken breasts
• – (boneless, skinless)
• – cut into thick strips
• 1 md Onion; chopped
• 1 md Green pepper; chopped
• 1 md Red pepper; chopped
• 1 Garlic clove; minced
• 1 ts Chili powder
• 1/2 ts Ground cumin
• 1/2 ts Salt
• 1/2 ts Ground black pepper
• 1/4 ts Turmeric
• 1 c Uncooked rice
• 1 md Tomato; seeded & chopped
• 2 c Chicken broth

Directions
Heat oil in large skillet over medium heat. Cook chicken 8 to 10 minutes or until brown on all sides. Remove from pan. Add onion, green pepper, red pepper, garlic, chili powder, cumin, salt, pepper and turmeric. Cook 2 to 3 minutes or until vegetables are tender. Add rice and tomatoes; stir until rice is lightly browned. Add broth; bring mixture to a boil, place chicken pieces on top of mixture. Cover and simmer 20 minutes. To serve, fluff with fork stirring in chicken pieces. Each serving provides: * 358 calories * 35.8 g. protein * 4.9 g. fat * 40.3 g. carbohydrate * 2.1 g. dietary fiber * 74 mg. cholesterol * 1155 mg. sodium Source: The Many Nationalities of Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip

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