On 31 Mar 2006 at 14:57, Debbie wrote:
> Do you know of a good recipe for tzaki sauce? I have a friend who
> recently travelled to Greece and loved the sauce but of course she
> can't find any in this area--Kentucky!! Thanks!!
Do you mean "tzatziki sauce", the yogurt and cucumber sauce? I've seen it misspelled as "tzaki sauce" a few times.
2 (8 ounce) containers plain yogurt
2 cucumbers - peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled
In a food processor or blender, combine yogurt, cucumber,
olive oil, lemon juice, salt, pepper, dill and garlic.
Process until well-combined. Transfer to a separate dish,
cover and refrigerate for at least one hour for best flavor.
Tzatziki Sauce Recipe
2 small cucumbers -- peeled and diced
1 1/4 cup yogurt
2 tablespoons olive oil
4 cloves garlic -- minced
1 tablespoon dill -- chopped
1 lemon, juiced
white pepper -- to taste
salt -- to taste
Combine yogurt, olive oil, lemon juice, garlic and pepper
in a bowl. Cover and refrigerate for one hour. Blend yogurt
mixture with a whip until smooth. Dry cucumbers by patting
with paper towels. Add Cucumbers and dill to yogurt mixture.
Salt and pepper to taste. Serve with Gyros or as a dipping
This recipe for Tzatziki Sauce serves/makes 4.
Tzatziki - Cucumber Sauce for Gyros Recipe
2 cups plain yogurt
2 teaspoons pureed garlic
1 teaspoon salt
2 cucumbers, peeled, seeded, grated ( use large holes on grater)
1/2 teaspoon black pepper
2 teaspoons olive oil
Drain yogurt for 1 hr. in cheesecloth lined strainer.
In bowl, combine yogurt, garlic, 1/2 tsp. salt.
Sprinkle rest of salt on grated cucumbers, drain for 10-15 minutes.
Add drained cucumbers to yogurt.
Drizzle with olive oil, mix well.
Note: This is wonderful with salads, as a dip with crackers. It is
a Greek recipe.
This recipe for Tzatziki - Cucumber Sauce for Gyros serves/makes 3 cups.
On 31 Mar 2006 at 10:12, Tracey wrote:
> Can you help us settle a difference of opinion? We were wondering
> what cut of beef is traditionally used for carving at fancy or better
> hotel buffets? Is it a baron of beef (what cut is that?) or a top
> round of beef? Or neither?
> Thanks in advance,
> Kitchen Crew
> University of Washington
Well, the cut most often named is a steamship roast, which is an
entire round. The steamship is a very large cut, and for smaller
groups, the same chef might use a top round roast. Other than that,
the cut of beef used seems to depend more on the preference of the
individual chef (or host) than on anything else. My search of buffet
menus on the Internet would seem to indicate, at least by number of
mentions, that a prime rib roast is most popular at smaller upscale
buffets, followed by the top round roast and standing rib roast.
After these might come the top sirloin roast. A "baron of beef" is
a joint consisting of two sirloins left uncut at the backbone.
Helms Bakery Spice Cookies
Source: Press-enterprise, Cook and Tell by Liz Caesar; 6/23/1999
1/4 cup plus 2 tablespoons packed golden brown sugar
1/4 cup honey
1/4 cup light molasses
1/2 stick unsalted butter
2 cups unbleached flour
1/4 teaspoon ginger
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon coriander
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon dry mustard
1/8 teaspoon cloves
1/8 teaspoon ground white pepper
1/8 teaspoon salt
Combine brown sugar, honey, molasses and unsalted butter in
a heavy small saucepan. Cook over low heat until mixture just
boils,stirring occasionally. Cool to room temperature.
Sift into a bowl the flour, ginger, baking soda, cinnamon,
coriander, nutmeg, allspice, mustard, cloves, white pepper
and salt. Stir in cooled sugar mixture (dough will be stiff).
Knead until dough holds together and is smooth. Cookie dough
can be prepared a day ahead and stored in refrigerator.
Position racks in the top and lowest thirds of a 350-degree oven.
Butter 2 cookie sheets. Divide dough in half. Roll out half of
the dough on a lightly floured surface to the thickness of 1/8
inch. Using a 2-inch cookie cutter cut dough into rounds or other
shapes. Place 1/2 inch apart on buttered cookie sheets.
Gather scraps and repeat rolling and cutting. Bake in 350-degree
oven until cookies are crisp and light brown, exchanging positions
of cookie sheets half way through the baking, about 10 minutes.
Transfer cookies to rack and cool. Repeat with remaining dough
piece. Store cookies in airtight containers at room temperature.
Good morning - I enquired some days ago about a fruit cake with
evap. milk and today, while browsing through an old Yorkshire
Women's Insitute Cook Book I found one, so thought you might like
to pass it on to your searchers:-
1/2 lb. butter
4 oz brown or white sugar
1 oz. ground almonds
8 oz. Plain Flour (suppose you may call it All Purpose Flour with no raising agent)
1/2 tsp. baking powder
1 lb 4 oz of any dried fruit (I included dried cranberries)
small tin of Evaporated Milk (Carnation, Nestles - anything)
Cream butter & sugar, add slightly beaten eggs. Mix baking powder
in with flour and ground almonds, flour and fruit alternately, and
lastly the evap. milk. Bake in 7 in. square cake tin for 3 hours
at 300 F. Cool before turning onto wire tray
I was so thrilled to find this recipe as it's really moist and
delicious, not dry like some fruit cakes. Hope you like - regards
from Pauline in Northants, UK
(Spicy pork and egg stew)
2.2 pounds pork, preferable ribs
2 cups cold water
2 cups white onion, thinly sliced
1 cup green onion, thinly sliced
1 1/2 cup peeled tomato, thinly sliced
1 spoonful fine minced mint
1/2 cup fine minced parsley
1 spoonful crumbled oregano
4 cloves garlic, minced
1 1/2 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 cup ground cayenne pepper
1 spoonful salt
4 cups water or broth
4 eggs (optional)
Cut the meat in small pieces.
In a large pot heat the two cups of cold water and add the pork
meat. Let boil until all the water evaporates.
Remove the meat from the pot. Stir-fry all the other ingredients,
according to the order of the list, using the butter left in the
pot by the cooked pork. Add the pork meat and the four cups of
water or broth. Let it cook over high heat until it boils. Then
in low heat for two hours until the meat is tender. Try to maintain
the initial amount of broth. If necessary, add boiling water so
that the stew does not get very thick.
Five minutes before serving, add the green onions and remove the
pot from the heat.
Serve with cooked white corn and cooked potatoes. After adding the
green onion, add four eggs mixing quickly to thicken the stew. Serve
in a deep plate.
Aji De Carne[Bolivian Peppery Pork with Banana]
Ingredients & Directions
1 teaspoon Olive oil -- light
1 cup sweet onion -- chopped
3 each green onions -- chopped, or more
sweet onion -- chopped
1 tablespoon minced garlic -- or less
8 ounces boneless pork top loin -- cut in 1/2" cubes
1 1/2 cups chopped tomato -- your choice
1/4 teaspoon Saffron
1/4 teaspoon salt -- optional
1/4 teaspoon black pepper -- freshly ground
1 tablespoon aji chile powder -- or substitute New Mexican -- such
1 small havana / habenero Chili pepper -- optional
ground cloves -- scant measure
1/8 teaspoon ground Cinnamon -- or more
3/4 cup lowfat chicken broth -- or more
annato seeds, ground -- optional
4 small russet potatoes -- scrubbed and cut
2 green bananas -- peel and 2" pieces
1/4 cup seltzer water -- mixed with
4 tablespoons nonfat dry milk powder
1/2 teaspoon coconut extract
1 tablespoon Molasses -- or to taste
1 tablespoon lowfat peanut butter
4 tortillas -- warmed
2 cups mixed salad greens -- with
shredded red cabbage
Heat the oil in a Dutch oven casserole and saute the onions until
almost soft. Add the garlic and cook until onions are soft. Add.
Add the pork, a few pieces at a time, and brown (char a little).
Add the tomatoes, saffron, salt (if needed), black pepper, chile,
cinnamon, cloves, and broth and optional annato. Bring to a boil,
reduce the heat, cover and simmer for 40 to 50 mins.
Spicy Bolivian Chicken
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch
strips salt & freshly ground black pepper
2 tablespoons vegetable oil
2 large onions, chopped
2 red bell peppers, cut into 1/4-inch strips
2 garlic cloves, fineley chopped
1 teaspoon crushed red pepper flakes
3 cups chicken broth
3/4 cup peanut butter
1 (10 ounce) package frozen peas, thawed
1/4 cup breadcrumbs
Season chicken with salt and pepper. In a large frying pan, heat
oil over medium heat. Add chicken strips and sauté, stirring, for
3 minutes, until chicken turns opaque. Remove chicken and set aside.
Add onions, bell peppers, and garlic to pan. Sauté 3 minutes, until
onions are tender. Stir in hot pepper. Add broth and peanut butter.
Simmer, stirring occasionally, for 10 minutes.
Stir in chicken, peas, and bread crumbs. Cook 5 to 10 minutes,
stirring occasionally, until sauce is thickened and mixture is
heated through. Serve over rice.
Add the potatoes and continue to cook until the potatoes are done,
about 30 minutes. Add the bananas *before* the potatoes are done
but the bananas need about 10 mins at most. Make a well and tilt
the pan so that the liquids pool. Pour the sauce ingredients gently
combine; simmer until heated through, taking care that the "cream"
does not boil. Serve immediately with warmed tortillas and mixed
salad greens, undressed or a little lemon-lime juice.