Stock
Stir-fried Rice-stick Noodles
- 6 chinese blk (dried)
- 2 separate bowls
- 2 green onions
- 1 chicken breast (boneless)
- 1/2 ginger
- 110 gr rice stick noodles (thin)
- 95 gr chinese barbecued pork
- 95 gr snow peas
- 90 gr shrimp
- 40 gr peanut
Stir-fried Scallops In A Basket
- 12 scallops (fresh)
- 2 potatoes
- 2 gin
- 1 clove garlic
- 950 ml oil for deep-frying
- 160 ml chicken stock
- 50 gr lettuce (shredded)
- 30 ml peanut oil
- 10 ml soy sauce (thin)
- 2 gr sugar
Stir-fried Shrimp With Garlic And Green Beans
- 12 skillet over high heat
- 1/2 lime available in asian marke peel the shrimp
- 375 gr green beans trimmed
- 250 gr shrimp with shells
- 240 ml water
- 180 ml stock
- 60 gr scallions (minced)
- 30 ml dry sherry
- 30 ml low sodium soy sauce
- 30 ml peanut oil
Stir-fried Tofu Or Beef With Onions
- 7 pm heat
- 3 garlic (cloves minced)
- 3 stock
- 1 none
- 1 onion
- 475 gr tofu extra firm
- 260 gr flank steak which was against (cut grain into thin)
- 60 ml oil
- 38 ml remaining oil in a wok
- 30 ml soy sauce
Studynyna Rybiacha
- 3 fish heads
- 2 onions
- 2 carrots
- 1 firm fleshed fish
- 1 bay leaf
- 26 gr sugar
- 6 gr salt
- 1 package geletin (plain)
Stuffed Eggplant
- 2 eggplants
- 2 garlic (cloves)
- 1 onion
- 130 gr bulgur wheat
- 180 ml vegetable stock
- 85 gr mushrooms
- 60 ml olive oil
- 2 gr oregano
Stuffed Filet Mignon With Red Wine Sauce
- 6 shallots
- 4 filet mignons
- 350 gr roquefort cheese
- 475 ml veal stock
- 120 ml wine (red)
- 110 gr clarified butter
- 28 gr sweet butter
- 12 slices shitake mushrooms
Stuffed Flank Steak With Marsala Mushroom Sauce
- 2 garlic (cloves chopped)
- 1 egg (slightly beaten)
- 1 carrot julienne
- 1 dry marsala
- 475 ml beef stock
- 450 gr flank steak one
- 190 gr pork (ground)
- 120 ml water (hot)
- 95 gr onion (minced)
- 80 gr domestic mushrooms (sliced)
Stuffed Rabbit, Armagh Style
- 2 cooking apples
- 1 rabbit
- 1 egg
- 1 onion
- 475 gr breadcrumbs
- 80 gr butter
- 30 gr flour
- 4 gr sugar
- 3 gr salt
- 2 gr thyme
Stuffed Thanksgiving Pumpkins
- 8 pumpkins
- 2 garlic (cloves)
- 140 gr nutritional yeast flakes
- 130 gr bread crumbs
- 80 ml vegetable stock
- 60 gr onion
- 36 gr pine nuts
- 34 gr celery
- 34 gr apricots
- 1 gr thyme
Summer Ristto
- 2 garlic (chopped cloves)
- 1 onion coarsely (chopped)
- 1 pepper (yellow)
- 475 ml chicken stock
- 200 gr green peas
- 160 gr tomatoes (chopped)
- 120 gr dry long rice (grain)
- 110 gr prossciutto ham
- 85 gr mushrooms (sliced thick)
- 65 gr chicken (cooked)
Sur La Table's French Onion Soup
- 6 onions thinly (white sliced)
- 6 l soft
- 2 tbs
- 1,400 ml beef stock
- 55 gr butter
- 60 ml cognac
- 4 gr sugar
- 1 slice french bread gruyere cheese pepper (toasted grated freshly ground)
- some pepper
Surefire Stuffing
- 2 celery ribs
- 2 eggs
- 1 1/2 loaves italian bread
- 180 ml chicken stock
- 65 gr butter (unsalted)
- 14 gr flat-leaf parsley
- 12 gr thyme (fresh)
- 3 gr salt
- 3 gr pepper
Surf& Turf Chili
- 12 corn tortillas
- 8 shrimp (jumbo peeled)
- 3 garlic (cloves finely minced)
- 1/2 recipe chili base
- 240 ml sour cream
- 130 gr skirt
- 120 ml chicken stock
- 5 ml vegetable oil
- 1 gr allspice (ground)
- some cilantro
Sweet Red Pepper Sauce For Pasta
- 2 sweet peppers (very red)
- 240 gr coarsely onions (chopped)
- 200 gr pasta (cooked)
- 30 ml water to saute
- 8 gr basil (chopped)
- 6 gr garlic (minced)
- 1 gr pepper flakes (hot red)
Szechuan Noodle Salad In Peanut Sauce
- 1 bean sprouts
- 200 gr fettuccine
- 140 gr bell pepper (julienned red)
- 130 gr carrots (julienned)
- 120 gr green onions (julienned)
- 110 gr ham
- 100 gr cucumber (julienned)
- 90 ml creamy peanut butter
- 120 ml chicken stock
- 60 ml wine vinegar (red)
Texas Wild Duck Gumbo From Tony Burke
- 24 oysters
- 2 wild ducks
- 2 celery stalk
- 2 carrots
- 1 onion
- 1 ga water
- 1/2 scallions
- 300 ml vegetable oil
- 260 gr smoked sausage
- 240 gr onion