1. Xni-pec
Salsa
2. Yabbies With Lime And Coriander
3. Yakitori Chicken Kabobs
4. Z Tejas' Chile Fudge Pie
5. Za-brush-kaa
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1. Xni-pec Salsa
Mayan for Dog's Nose
Ingredients:
6 Habanero Chiles, roasted peeled stems and
seeds removed minced
3 Plum Tomatoes, finely diced
1/4 Cup(s) Chopped fresh cilantro
1/4 Cup(s) Minced white onion
1/4 Cup(s) Sour orange or lime juice
Directions:
Combine all the ingredients and let sit for 30
minutes at room temperature. Yield 1/2 cup.
Heat Scale: Incendiary.
Posted on Mar 06, 1998
Nutrition (calculated from recipe ingredients)
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Calories: 3
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 6.2mg
Potassium: 58.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: 0g
Protein: <1g
- -
Source: FreeGroups.net
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2. Yabbies With Lime And Coriander
Base: Seafood
Number of Servings: 4
Ingredients:
1 Or 2 green chillies or to taste seeded and
chopped very finely or crushed
2 Cloves Garlic, peeled and crushed
1 Firm ripe tomato, peeled seeded and diced
finely
Salt and freshly ground
Pepper
1 Tablespoon(s) Caster sugar
4 Tablespoon(s) Extra virgin oil
2 Tablespoon(s) Lime juice
1/2 Cup(s) Finely chopped coriander leaves
3 Tablespoon(s) White wine vinegar
1 Water
185 beer
1/2 Cup(s) Brown sugar
2 Tablespoon(s) Salt
1 Kilogram(s) Live yabbies
Directions:
What Australians call crayfish (or crawfish, if you're
from the South). They have some unique ones in
Oz. The West Australian Marron is probably
the most unique. It is black and very meaty.
It is delicious, it has bigger claws, smaller
tail section. Only the shell is black, the
meat is pure white.
To make the dressing: mix the chilli,
garlic, tomato, salt, pepper and sugar and cook
in a frying pan with 1 tablespoon of the
olive oil for 2 or 3 minutes or until the mixture
is soft. Remove from the heat and set aside to
cool. Stir in the lime juice, coriander,
vinegar and the remaining 3 tablespoons of olive
oil and set aside for at least 1 hour to allow
the flavours to develop. Taste for salt and
pepper and set aside while you cook the yabbies.
To cook the yabbies: bring the water, beer,
brown sugar and salt to the boil and cook
for 5 minutes. Add the yabbies and boil for a further
5 to 6 minutes. Remove the yabbies with a
slotted spoon, set aside until cool enough
to handle, then remove the shells.
To serve: place the yabbies in a serving
bowl, pour over the dressing and serve at
once.
Bon Appetit - Exec. Chef Magnus Johansson Posted
to FOODWINE Digest by Abbott on Dec 26,
1997
Source: Vogue May'94
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 358
Calories From Fat: 100
Total Fat: 11.9g
Cholesterol: 0mg
Sodium: 3909.8mg
Potassium: 1426.6mg
Carbohydrates: 77g
Fiber: 30.3g
Sugar: 34.5g
Protein: 10.9g
Source: FreeGroups.net
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3. Yakitori Chicken Kabobs
Base: Poultry
Ingredients:
1/4 Cup(s) Soy
1/4 Cup(s) Brown sugar
1/2 Teaspoon(s) Ground ginger
2 Pressed garlic cloves
2 Teaspoon(s) Apricot jam
Chicken Kabobs:
2 Whole chicken breasts
8 Green onions cut in 1" pieces
Directions:
Prepare sauce by combining soy, sugar, garlic,
ginger & jam in bowl. Cut chicken into
1" pieces, add to sauce. Refrigerate for
1-4 hours. To form kabobs alternate pieces
of chicken & onion on eight 8" metal skewers.
If using wooden skewers then soak them in water
for 30 minutes. Baste with sauce. Broil in
preheat broiler 6" from heat for 10 minutes
or until chicken is cooked through, turning
skewers 3-4 times.
Nutrition (calculated from recipe ingredients)
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Calories: 862
Calories From Fat: 112
Total Fat: 12.5g
Cholesterol: 292.4mg
Sodium: 2406.2mg
Potassium: 1193.3mg
Carbohydrates: 72.4g
Fiber: 1.5g
Sugar: 61g
Protein: 111.1g
Source: FreeGroups.net
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4. Z Tejas' Chile Fudge Pie
Base: Pies
Ingredients:
2 Teaspoon(s) Ancho puree*
1/2 Pound(s) Butter
1/2 Cup(s) Chopped walnuts
1/2 Cup(s) Chopped pecans
2 Eggs
1/2 Cup(s) White sugar
1/2 Cup(s) Brown sugar
1/2 Cup(s) Flour
1 Cup(s) Semisweet chocolate chips
9 inch unbaked pie shell
Directions:
For ancho puree: Ancho chiles, which are dried
poblanos, are dark brown peppers found in
the produce section. Remove seeds and stem from one
ancho chile pepper. Place ancho in a small
saucepan with water to cover. Bring to a
boil and simmer until ancho is tender. Puree in
a food processor.
Melt butter and let cool to warm. Toast pecans
and walnuts until lightly brown. Beat eggs
well and then add sugars and flour. Beat
until smooth. Add warm butter and mix well. (It
is important for butter to be warm so
chocolate chips will melt some.) Add chile puree.
Stir in nuts and chocolate chips. Pour filling
into pastry shell and bake at 325 degrees
for 45 to 60 minutes until done.
From The Austin American Statesman. Typed
by jessann :) Posted by Jessica Wildes on Mar
25, 1997
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3979
Calories From Fat: 2758
Total Fat: 321.9g
Cholesterol: 859.6mg
Sodium: 218.6mg
Potassium: 887mg
Carbohydrates: 278.5g
Fiber: 20.7g
Sugar: 111.1g
Protein: 42g
Source: FreeGroups.net
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5. Za-brush-kaa
[CraftE note: It mentions mashed
potatoes in the directions. I'm assuming this is
a dish that is served best with mash potatoes.]
Ingredients:
1 Pound(s) Fresh or canned kraut
3 Tablespoon(s) Butter
1 Tablespoon(s) heaping flour
1 Chopped onion
1/2 Cup(s) Water
Directions:
Melt butter in sauce pan, add chopped onion,
simmer at low heat until onions are shiny,
add flour and stir well. Do not brown. Add
Kraut, water and simmer for about 30-45 minutes.
Some Kraut has more liquid so you may have
to adjust the flour and add more. The finished
dish should not be watery. Don't forget the
mashed potatoes.
Recipe By : Merengo From: Dscollin@aol.Com
Date: Sun, 19 Feb 1995
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 449
Calories From Fat: 309
Total Fat: 35.1g
Cholesterol: 91.6mg
Sodium: 1409.7mg
Potassium: 943.1mg
Carbohydrates: 30g
Fiber: 13.2g
Sugar: 12.8g
Protein: 5.7g
Source: FreeGroups.net
