MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ma's Yellada
Categories: Five, Pastry, Grains
Yield: 50 servings

260 g (9 oz) A-P flour; sifted
40 g (1.5 oz) sesame seeds
100 g (4 oz) sugar
40 g (1.5 oz) butter
1/2 c Water; more as required
Oil; for deep-frying

Combine the flour, sesame seeds and sugar in a mixing
bowl.

Rub the butter into the flour mixture until very well
combined.

Add the water and mix to form a soft dough. Add more
water if the dough is too dry.

Thinly Roll out the dough into a large rectangle. Slice
into squares, alternatively cut dough in any desired
shape.

Deep-fry the dough in hot oil until golden and crispy.

Published in Woolworth's Taste Magazine

Recipe by: Tahila Pillay

Makes: 50 pieces

RECIPE FROM: https://taste.co.za

Uncle Dirty Dave's Archives

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... "Give light and the darkness will disappear of itself" -- Desiderius
rasmus
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quick & Easy Pork & Tenderstem Broccoli Stir-Fry
Categories: Pork, Vegetables, Herbs, Chilies
Yield: 4 servings

2 cl Garlic; sliced
2 Red chilies; chopped
1 (5 cm) pc ginger; peeled,
- grated
2 tb Canola oil
400 g Tenderstem broccoli
400 g Pork fillet; sliced
2 tb Olive oil
3/4 c Soy sauce
60 g Dark brown sugar or honey
Black pepper
Roast peanuts; to serve
Sticky rice; to serve

Stir-fry sliced garlic cloves, chopped red chillies and
peeled and grated ginger in oil in a hot pan for 1-2
minutes. Set aside.

Stir-fry the broccoli in the same pan for 3-5 minutes,
then set aside. Slice the pork fillet and toss in olive
oil. Pan-fry the pork for 5 minutes, or until cooked
through.

Place soya sauce, dark brown sugar or honey and black
pepper to taste into another pan. Swirl until the sugar
dissolves and the sauce becomes sticky. Add the pork and
broccoli and toss to coat.

Serve hot sprinkled with the crispy chilli, garlic and
ginger, roast peanuts and sticky rice.

COOK'S NOTE: Match Tenderstem broccoli with almonds,
anchovies, bacon, butter, chilies, cream, cumin, feta,
garlic, olive oil, oranges, potatoes, walnuts and
watercress.

Recipe By: Hannah Lewry

Makes: 4 serving

RECIPE FROM: https://taste.co.za

Uncle Dirty Dave's Archives

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... Genealogy: Life in the pastlane!
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Re: Woolworth's Top 10 - 10
By: Dave Drum to All on Sat Apr 06 2024 05:58 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quick & Easy Pork & Tenderstem Broccoli Stir-Fry
Categories: Pork, Vegetables, Herbs, Chilies
Yield: 4 servings

2 cl Garlic; sliced
2 Red chilies; chopped
1 (5 cm) pc ginger; peeled,
- grated
2 tb Canola oil
400 g Tenderstem broccoli
400 g Pork fillet; sliced
2 tb Olive oil
3/4 c Soy sauce
60 g Dark brown sugar or honey
Black pepper
Roast peanuts; to serve
Sticky rice; to serve

Stir-fry sliced garlic cloves, chopped red chillies and
peeled and grated ginger in oil in a hot pan for 1-2
minutes. Set aside.

Stir-fry the broccoli in the same pan for 3-5 minutes,
then set aside. Slice the pork fillet and toss in olive
oil. Pan-fry the pork for 5 minutes, or until cooked
through.

Place soya sauce, dark brown sugar or honey and black
pepper to taste into another pan. Swirl until the sugar
dissolves and the sauce becomes sticky. Add the pork and
broccoli and toss to coat.

Serve hot sprinkled with the crispy chilli, garlic and
ginger, roast peanuts and sticky rice.

COOK'S NOTE: Match Tenderstem broccoli with almonds,
anchovies, bacon, butter, chilies, cream, cumin, feta,
garlic, olive oil, oranges, potatoes, walnuts and
watercress.

Recipe By: Hannah Lewry

Makes: 4 serving

RECIPE FROM: https://taste.co.za

Uncle Dirty Dave's Archives

MMMMM

... Genealogy: Life in the pastlane!

When they say 'tender stem broccoli, the original was apt to be Gai Lan, otherwise known as 'Chinese broccoli'. The stems are very tender, no need to peel, Has leaves and no flowerets (or very few small ones).

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Quoting Carol Shenkenberger to Dave Drum <=-

When they say 'tender stem broccoli, the original was apt to be Gai
Lan, otherwise known as 'Chinese broccoli'. The stems are very tender,
no need to peel, Has leaves and no flowerets (or very few small ones).

I always thought they were teh same thing... Until I tried both side by
side not that long ago. We live above an Chinese grocery store so our selection of produce and meat/fish is amazing.

Shawn

... Health is merely the slowest possible rate at which one can die.
--- Blue Wave/386 v2.30
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Carol Shenkenberger wrote to Dave Drum <=-

Title: Quick & Easy Pork & Tenderstem Broccoli Stir-Fry
Categories: Pork, Vegetables, Herbs, Chilies
Yield: 4 servings

2 cl Garlic; sliced
2 Red chilies; chopped
1 (5 cm) pc ginger; peeled,
- grated
2 tb Canola oil
400 g Tenderstem broccoli
400 g Pork fillet; sliced
2 tb Olive oil
3/4 c Soy sauce
60 g Dark brown sugar or honey
Black pepper
Roast peanuts; to serve
Sticky rice; to serve

When they say 'tender stem broccoli, the original was apt to be Gai
Lan, otherwise known as 'Chinese broccoli'. The stems are very tender,
no need to peel, Has leaves and no flowerets (or very few small ones).

That's good to know. We've got two good Asian grocers here as well as
Masala Mart (Indian sub-continent). I'm well k nown at one of "Asian
Market" as I seem to burn through white miso as a great rate. Little
World Market has just re-opened after being shuttered by the country
health department.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: One Pot Chicken, Artichoke & Broccoli w/Herb Bread Crumbs
Categories: Poultry, Vegetables, Herbs, Breads, Citrus
Yield: 4 Servings

2 lb Boned, skinned chicken *
1 sm Head broccoli; tough stem
- discarded, head cut into
- 2" florets
+=OR=+
16 oz Bag frozen broccoli *
5 tb Extra-virgin olive oil
Salt & black pepper
28 oz (2 cans) quartered artichoke
- hearts in water; drained
1/2 c Chicken broth
2 tb Drained capers
2 tb Unsalted butter; melted
5 cl Garlic; crushed, chopped
1/2 c Panko bread crumbs
2 tb Chopped fresh dill
+=OR=+
2 ts Dried dill
Lemon wedges; for serving

Set oven @ 400ºF/205ºC.

In a 3 quart baking dish, combine chicken, broccoli
florets and 2 tablespoons oil; season with salt and
pepper. Toss to evenly coat, spread broccoli in an
even layer and arrange chicken breasts on top.

In a large bowl, combine artichokes, broth, capers,
butter, garlic and 2 tablespoons oil and season with
salt and pepper. Gently toss, then spoon mixture over
chicken and broccoli. Bake until chicken is cooked
through and artichokes are golden in spots, 30 to 35
minutes.

Meanwhile, in a small skillet, heat remaining 1
tablespoon oil over medium. Add panko, reduce heat to
medium-low and cook, stirring frequently, until golden
and crisp, 8 to 10 minutes. Transfer to a bowl to cool,
then stir in dill and season with salt and pepper.

Divide chicken and vegetables among shallow bowls and
spoon over some of the pan juices. Squeeze with lemon
and top with dill bread crumbs.

* NOTES: After reading the other comments with the
recipe on the web site - I decided to nuke the chicken
for 4 minutes then use a bag of frozen broccoli florets
in place of the fresh broccoli. Spread the broccoli in
the dish, layered the chicken on top then followed the
directions from there - except for using 2 lbs of boned,
skinned thighs. No leftovers. Bv)=

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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... The trouble with troubleshooting is that the trouble often shoots back.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Woolworth's Top 10 - 10
By: Shawn Highfield to Carol Shenkenberger on Mon Apr 08 2024 04:16 am

Quoting Carol Shenkenberger to Dave Drum <=-

When they say 'tender stem broccoli, the original was apt to be Gai Lan, otherwise known as 'Chinese broccoli'. The stems are very tender, no need to peel, Has leaves and no flowerets (or very few small ones).

I always thought they were teh same thing... Until I tried both side by
side not that long ago. We live above an Chinese grocery store so our selection of produce and meat/fish is amazing.

Shawn

... Health is merely the slowest possible rate at which one can die.

Nope, US and Europe uses the type with the florettes on top. They don't expect leaves in their place. The recipe was however an Asian one that has been adapted for our markets hence my note 8=)
xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Re: Re: Woolworth's Top 10 - 10
By: Dave Drum to Carol Shenkenberger on Mon Apr 08 2024 08:12 am


Glad you have a good Asian store plus the others! Being in a good growing zone plus with greenhouses the Asian grocery family operate, we have fresh local greens year round. I go there every 3 weeks or so to stock up.

xcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)