Sunday, June 2, 2013

[MC-AllEthnic-Recipes] Potstickers Chronicles Vegetarian Potstickers - 2 pts plus; 13g Carbohydrate; 1g Dietary Fiber

 

                      
* Exported from MasterCook *

              Potstickers Chronicles Vegetarian Potstickers

Recipe By     :
Serving Size  : 40    Preparation Time :0:00
Categories    : Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pieces  soft tofu -- 3-inches square and 1 1/2 inches thick
  2             pieces  pressed tofu -- 3-inches square and 1 1/2 inches thick, finely minced
     1/2           cup  grated carrot
     1/2           cup  minced broccoli
     1/2           cup  green peas -- fresh or frozen
     1/2           cup  minced white button mushrooms
     1/2           cup  minced shiitake mushrooms
     1/4           cup  minced green bell pepper
     1/4           cup  minced red bell pepper
     1/4           cup  minced peeled fresh water chestnuts
  4                     scallions -- minced
  2        Tablespoons  dry sherry
  3        Tablespoons  sesame oil
  1         Tablespoon  freshly ground white pepper
  45                    dumpling skins -- 40 to 50 skins, as needed, purchased or homemade
  1                     egg white -- lightly beaten (optional)
                        To serve: -- dipping sauce

Mash the soft tofu  with a fork. Put it in clean cloth and wring the water
out of the tofu. It should look a bit like cottage cheese. Put it in a
mixing bowl.

Add all the rest of the ingredients except  the dumpling skins, egg white,
and sauce, and mix well with a pair of chopsticks. Put the filling in a
colander. Place a plate that fits within the circumference of the colander
on top of the filling. Put a weight, such as a large can, on top of the
plate. (I use a small weight from my weight-lifting set.) Let the filling
sit this way for half-hour so that the water from the vegetables will
drain.

Remove the weight and the plate. Remix the filling with chopsticks. If
using store-bought commercial skins, dip half the skin in egg white and
place 1 teaspoon of filling in the center of each skin. Fold, crimp, and
place on a lightly floured board. If using handmade skins, place 2
teaspoons of filling on each skin. Fold, crimp, and place on a floured
tray. 

Bring a large pot of water to a full boil. Add enough potstickers to form
a solid layer on the bottom of the pot. Immediately, slowly stir the
potstickers with a wooden spoon in a circular motion, placing them in
suspension and preventing them from sticking to the bottom of the pot.
When the potstickers are floating, stop stirring. Bring to a boil and
remove them with a brass mesh strainer or a slotted spoon. Serve with the
dipping sauce

Serves 4 to 6 

Cuisine:
  "Chinese"
Source:
  "Potsticker Chronicles: America's Favorite Chinese Recipes by Stuart
  Chang Berman, 2004"
S(Formatted by Chupa Babi):
  "May 2013"
Yield:
  "40 to 45 dumplings"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 82 Calories; 2g Fat (23.2% calories
from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 54mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 5290 1497 0 2653 0 902673 902673 0 0 905473 0 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] Potsticker White Sauce - Aisan; 1 pt plus; 1g Carbohydrate; trace Dietary Fiber

 

                      
* Exported from MasterCook *

                          Potsticker White Sauce

Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  broth -- faux chik'n or veg
  2        Tablespoons  dry sherry
     1/4      teaspoon  salt
  1           teaspoon  freshly ground white pepper
  4                     garlic cloves -- crushed and minced
  1         Tablespoon  sesame oil

Combine all the ingredients in a small saucepan and bring to a boil. Set
aside or refrigerate in a tightly covered container.

Variation: Sichuan Sauce - Prepare White Sauce as described above. Stir in
1 teaspoon chili paste, or the amount to your taste and tolerance.

Cuisine:
  "Chinese"
Source:
  "Potsticker Chronicles: America's Favorite Chinese Recipes by Stuart
  Chang Berman, 2004"
S(Formatted by Chupa Babi):
  "May 2013"
Yield:
  "1 1/4 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 36 Calories; 3g Fat (82.0% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 108mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2
Fat.

Nutr. Assoc. : 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] Potsticker Garlic Sauce -Asian; 1 pt plus; 6g Carbohydrate; trace Dietary Fiber

 

                      
* Exported from MasterCook *

                         Potsticker Garlic Sauce

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 5%)

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  chik'n broth -- or vegetable
  6                     garlic cloves -- crushed and minced
  1         Tablespoon  finely minced fresh ginger
     1/4           cup  ketchup
  3        Tablespoons  dark soy sauce
  2        Tablespoons  dry sherry
     1/4           cup  cider vinegar
  5        Tablespoons  sugar
  1           teaspoon  chili paste -- or to taste and tolerance

Stir all the ingredients together in a small saucepan. Bring to a boil,
stirring to dissolve the sugar. Set aside or refrigerate in a tightly
covered container.

Makes 1 cup (16 one tablespoon servings)

Cuisine:
  "Asian"
Source:
  "Potsticker Chronicles: America's Favorite Chinese Recipes by Stuart
  Chang Berman, 2004"
S(Formatted by Chupa Babi):
  "May 2013"
Yield:
  "1 cup"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 26 Calories; trace Fat (1.9%
calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 252mg Sodium.  Exchanges: 0 Lean Meat; 0 Vegetable; 0
Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 327 0 0 0 1396 0 0 0 0

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[MC-AllEthnic-Recipes] Potsticker Chronicles Chili Paste - Asian;1 pt plus;8g Carbohydrate; 3g Dietary Fiber

 

                      
* Exported from MasterCook *

                Potsticker Chronicles Chili Paste - Asian

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        soybean oil -- (I prefer grapeseed or sunflower)
     1/2         pound  Asian dried red chili peppers
     1/4           cup  cocktail peanuts -- ground to a paste in a blender or food processor
     1/4           cup  grated carrot

Open the windows and turn the exhaust fan on high; otherwise, cooking this
recipe is like being teargassed. 

Heat 3 Tablespoons oil to the smoking point in a wok. Add the chili
peppers and stirfry until darker red but not black, keeping in mind that
the chilies will continue to cook after you turn the fire off and remove
them from the heat. Put the stir-fried chili peppers in a blender or food
processor and puree. Add the peanut paste and grated carrot, and blend for
30 seconds to grind to a paste. No salt is necessary. Put in a jar and
pour in enough vegetable oil to cover the chili paste.

Optional: Add 1 or 2 teaspoons Sichaun peppercorns, which are fragrant and
not spicy, when stir-frying the chilies. This is the authentic chili paste
used in Sichuan, China. A tincture of Sichuan peppercorns was used for
anesthesia during the war, and, therefore, it is an acquired taste. If you
chew one, you will notice that it will numb your mouth.

If you don't want to go through all this trouble, just buy the
commercially prepared chili paste, sometimes labeled "chili sauce". I like
the straight chilli without garlic or beans, especially the ones from
China. Vietnamese and Thai chili pastes and sauces are too sweet and
contain tomatoe sauce. My recipes generally specify to use 1 teaspoon of
chili paste, which is usually qualified by "or to taste and tolerance". In
other words, use as much as you are comfortable with, even if it's just a
pinch.

Makes 1 to 1 1/2 cups (16 one tablespoon servings)

ChupaNote: replace the peanuts if sensitivity, is a concern, with another
nut

Cuisine:
  "Chinese"
Source:
  "Potsticker Chronicles: America's Favorite Chinese Recipes by Stuart
  Chang Berman, 2004"
S(Formatted by Chupa Babi):
  "May 2013"
Yield:
  "1 cup"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 51 Calories; 2g Fat (31.8% calories
from fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
7mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fat.

Nutr. Assoc. : 0 0 904405 0

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[MC-AllEthnic-Recipes] Potsticker Brown Sauce 2 - 1 pt plus; 8g Carbohydrate; trace Dietary Fiber

 

                      
* Exported from MasterCook *

                         Potsticker Brown Sauce 2

Recipe By     :
Serving Size  : 7     Preparation Time :0:00
Categories    : Condiment

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  water -- or chik'n broth
  2        Tablespoons  black soy sauce -- or mushroom soy sauce
  2        Tablespoons  oyster sauce
  2        Tablespoons  dry sherry
  2        Tablespoons  ketchup
  3        Tablespoons  sugar
  4                     garlic cloves -- crushed and minced
  1         Tablespoon  finely minced fresh ginger
  1         Tablespoon  sesame oil
  1           teaspoon  freshly ground white pepper

Combine all the ingredients in a small saucepan and bring to a boil. If
using soon, reserve over low heat. Otherwise, let cool, then store in the
refrigerator in a tightly covered container.

Makes approximately 1 3/4 cups (about 7 one-quarter cup servings)

AuthorNote: I developed this brown sauce for my restaurant Wok n' Roll,
where I was restricted from having a stockpot because there was not enough
space under the hood, rendering it a fire hazard and against fire code,
and thus, could not make chicken stock. Many of my customers called this
"Wok n' Roll's Famous Sauce".

Cuisine:
  "Chinese"
Source:
  "Potsticker Chronicles: America's Favorite Chinese Recipes by Stuart
  Chang Berman, 2004"
S(Formatted by Chupa Babi):
  "May 2013"
Yield:
  "1 3/4 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 52 Calories; 2g Fat (36.3% calories
from fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 84mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2
Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] Potsticker Brown Sauce 1 - 1 pt plus; 4g Carbohydrate; trace Dietary Fiber

 

                      
* Exported from MasterCook *

                         Potsticker Brown Sauce 1

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  chik'n broth
  3        Tablespoons  black soy sauce -- or mushroom soy sauce
  1         Tablespoon  regular soy sauce -- or Kikkoman
  2        Tablespoons  dry sherry
  6                     garlic cloves -- crushed and minced
  3        Tablespoons  finely minced fresh ginger
  1         Tablespoon  sugar
  1         Tablespoon  sesame oil
  1           teaspoon  freshly ground white pepper

Combine all the ingredients in a small saucepan. Bring to a boil, stirring
to dissolve the sugar. Set aside or refrigerate in a tightly covered
container.

Makes about 2 cups (8 one-quarter cup servings)

Cuisine:
  "Chinese"
Source:
  "Potsticker Chronicles: America's Favorite Chinese Recipes by Stuart
  Chang Berman, 2004"
S(Formatted by Chupa Babi):
  "May 2013"
Yield:
  "2 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 37 Calories; 2g Fat (46.3% calories
from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 523mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2
Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 1396 1396 0 0 0 0 0 0

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Saturday, June 1, 2013

[MC-AllEthnic-Recipes] File - Ethnic Categories.txt

 


Hey group,

We hope everyones day is going great! First we want to welcome each and everyone of you to our new group. We hope you will enjoy working on this collection as much as we are looking forward to it.

Now there are a couple things we must mention. First, we intend this to finish in MasterCook format. You don't have to do it in MasterCook to begin with. It can be in MealMaster or Generic MasterCook first, but once we receive the recipes they will imediately be put into a special book for that category in MasterCook Format. Each country we have listed below will have a book just for it and it alone. Once we have 100 recipes for that country, we will then zip those 100 recipes and post it in the file section of our group under the name of the country. So the second thing we needed to mention is that it is very important that you put the countries names on your recipes. They can be either put at the end of the recipe title or in the notes or, as we do, as the category for the recipe.

If you find a recipe that is from a country not listed on here, go ahead and post it. We want any recipe that is Ethnic.

African
Australian
British
Canadian
Cajun
Caribbean
Chinese
Cornish
Creole
Diwali
Dutch
Egyptian
Ethnic (if country is not know)
Filipino
French
French Canadian
German
Greek
Hungarian
India/Indian
Indonesian
Irish
Italian
Jamaican
Japanese
Korean
Mediterranean
Mexican
Moroccan
Pennsylvania Dutch
Polynesian
Portuguese
Russian
Scottish
Southwestern
Thai
Vietnamese

We hope everyone can have fun with this. We think it is wonderful to try recipes from different parts of the world. Hopefully you all feel the same way. As recipe collectors, the collecting itself is very exciting.

Thanks for all your help,

Mary Lynne

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