Buster has placed a total of 19 MasterCook recipes in this file: Another Tempura Batter Baked Empanadas - 1 Baked Empanadas - 2 Blooming Onion  With Dip Cowboy Caviar Fish 'n Cuke Appetizers Gulf Coast Pate Jamaican Stamp And Go Kit Anderson's Smoked Nuts Korean Barbecue - Bulgogi Liza's Stuffed Mushrooms Lowcountry Egg Rolls Mickey's Stuffed Jalapenos Mongolian B.q Mushroom Spread With Lemon And Thyme Outback's Blooming Onion With Sauce Tempura Batter Thai Bbq Chicken Appetizers T-Man Special ----------------------------------------------------------- * Exported from MasterCook Buster * Another Tempura Batter Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1 teaspoon baking powder 1 cup ice water 1 egg Mix the egg and water then quickly add to the flour and baking powder. Don't worry about the lumps. Add your favourite vegetables (sliced sweet potato, broccoli, vidalia onions, carrots, etc). Deep fry until barely golden. Drain well. When cooled, any leftovers can be frozen then rehaeted in a toaster oven. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Baked Empanadas - 1 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FILLING*** 2 tablespoons vegetable oil 1 tablespoon ground paprika 4 onions -- finely sliced 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon ground red new Mexican chile 1 teaspoon salt 1 pound ground beef 3 hard-cooked eggs -- sliced 20 black olives -- pitted 40 large raisins ***CRUST*** 4 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 1 egg yolk 1 egg -- beaten well 1/2 cup warm milk 1 cup shortening -- melted ***GLAZE*** 1 egg -- beaten with 2 tablespoons milk Heat the oil with the paprika, add the onions and saut‚ until soft. Add the cumin, oregano, chile powder, salt, and ground beef. Cook until the meat is no longer pink, but don't let it get too brown. Refrigerate until the next day so that the juice sets Preheat an oven to 400F. To make the crust: Sift the dry ingredients together. Add the liquid ingredients and beat to form a stiff dough. Divide the dough into 20 pieces and roll each into a thin circle. Put a spoonful of the filling on half of the circle and divide the egg slices, the olives and raisins among the 20 Empanadas. Fold over the dough, wet the edge with milk, fold over again to make a border If you like them shiny, paint with glaze before putting them in the oven. Place on a sheet pan and bake until brown. Serve with pebre sauce. Heat Note: This recipe requires advance preparation NOTES : In Chile, Empanadas are baked rather than fried, as they are in other Latin countries. To increase the heat add pebre sauce. Yield: 20 servings Posted to the BBQ List in Nov. 1998 by Lloyd Carver Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Baked Empanadas - 2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***BEAN FILLING*** 2 cups cooked pinto beans -- rinsed and drained -- if can 1/2 cup onion -- chopped 1 centiliter garlic -- minced 1 tablespoon drained -- chopped green -- chilies (canned) 1/4 teaspoon ground cumin 1 tablespoon cider vinegar 3/4 cup cheddar or Monterey jack cheese -- grated (opt) ***BEEF FILLING*** 1/2 pound lean ground beef 1 cup onion -- chopped 2 centiliters garlic -- minced 1 tablespoon drained -- chopped green -- chilies, caned 1/4 teaspoon ground cumin salt salsa ***TO COMPLETE DISH*** 2 packages frozen empanada dough -- (13 oz) 20 5-i, -- or Grand's biscuits Make the Bean Filling: Coarsely mash the beans. Stir in the onion, garlic, chilies, chili powder, cumin and vinegar. Make the Beef Filling: Saut‚ the beef, onion, and garlic and a skillet over medium heat, breaking up the meat into small bits. Cook until the beef is browned and the vegetables are soft, about 5 minutes. Drain off fat in a colander. Wipe out skillet with paper towels, and return the meat mixture to it, off the heat. Stir in the chilies, chili powder, cumin and salt to taste. Finish the dish: Preheat the oven to 400F. Place a disk of dough on a work surface. Spoon 2 scant tablespoons of bean filling onto one half leaving a 1/2-inch border around the edge. Top with 1 tablespoon grated cheese if you like. Brush the edges of the dough with water. Fold the dough over the filling, forming a half circle. With the tines of a fork, press the edges together firmly, and poke a few holes, in the top to let the steam escape. Repeat until you have used all the filling. Use the same procedure with the meat filling topping with 1 tablespoon salsa if you wish. Place the Empanadas on a baking sheet, and coast them lightly with vegetable oil spray. Bake for 15 to 20 minutes, until golden brown. Serve hot or at room temperature. Posted to the BBQ List in Nov. 1998 by Lloyd Carver Yield: 20 servings Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Blooming Onion  With Dip Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 sweet onion -- Texas, vidalia, -- Walla OR Maui water 1 egg -- beaten 2 tablespoons flour 1 cup cracker crumbs or coating mix oil -- for deep frying Select a well-rounded onion. Peel outer skin off. Leave root intact; cut off any hanging roots. Using small, sharp knife, divide onion into four sections by making 2 cuts crosswise, beginning at the top and cutting toward root, stopping about 1/2 inch away. Cut each section twice. Place onion in bowl of enough boiling water to cover it and leave for 5 minutes. The sections, or "petals" will begin to open. Remove onion from hot water and immerse into ice water, to help the opening. Drain well by turning upside down on paper towel. Put flour into paper bag, add onion and shake gently to coat with flour. Roll floured onion in beaten egg to cover. Put cracker crumbs or coating mix in paper bag, add onion and shake gently to coat. Refrigerate for 1 hour before deep frying in oil to golden brown, 3 to 5 minutes. Cooked onion may be kept for a time in warm oven. The "Outback Steakhouse" serves this with a delicious hot-hot sauce to dunk' in. They also add hot spices to the flour and/or coating mix. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cowboy Caviar Recipe By : Serving Size : 12 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 Ou Black Beans -- Rinse & Drain * 4 Ou Ripe Olives -- Chop & Drained * 1/4 Cu Onion -- Finely Chopped, 1 -- Sm. 1 each Clove Garlic -- Finely Chopped 2 Ta Vegetable Oil 2 Ta Lime Juice 1/4 Te Salt 1/4 Te Red Pepper -- Crushed 1/4 Te Cumin -- Ground 1/8 Te Pepper 8 Ou Cream Cheese -- Softened, 1 pk 2 each Eggs -- Large Hard Cooked, -- ** 1 each Green Onion w/Top -- Sliced * 1 can of each black beans and ripe olives. Drain and rinse the beans, Drain the chopped ripe olives. ** Eggs should be peeled and chopped. ---------------------------------------------------------------------- ---- Mix all ingredients except cream cheese, eggs, and green onion. Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in ring around the edge of the plate; sprinkle with green onion. Nutr. Assoc. : 157 987 999 620 0 823 0 1093 491 1091 473 541 679 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Fish 'n Cuke Appetizers Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound smoked fish 1/2 cup sour creme 2 teaspoons chopped chives 1 teaspoon tarragon vinegar 1/2 teaspoon dill weed 1/4 teaspoon salt cucumber slices pimento strips -- (optional garnish) Remove skin and bones from fish. Flake the fish and combine with other ingredients, except cucumbers. Score cucumbers with fork and slice in rounds. Chill in ice water. At serving time drain and put a dab of fish mixture on each cuke. Decorate with pimento if desired. Recipe By: Ted Dahlen "Smoke Seafood" Posted to the BBQ-List by Bill Mathews on 4 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Gulf Coast Pate Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces smoked fish 2 packages cream cheese -- (8 ounce) 1 tablespoon horseradish 2 drops liquid hot pepper sauce 3 tablespoons lemon juice 2 tablespoons grated onion 2 tablespoons chopped parsley Flake fish (fine) or put through a blender. Add fish and seasoning to the softened cream cheese and mix thoroughly. Shape into a mound on serving plate. Combine 1/2 cup crushed potato with 1/2 cup chopped parsley and cover fish mixture completely. Chill. Serve with breads, crackers or raw vegetables. Recipe By: Ted Dahlen "Smoke Seafood" Posted to the BBQ-List by Bill Mathews on 4 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jamaican Stamp And Go Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Salt cod Oil for frying 2 cups Flour 1 teaspoon Baking powder 1 teaspoon Chopped garlic 1 1/2 tablespoons Diced red bell pepper 1 1/2 tablespoons Diced green bell pepper 1 1/2 tablespoons Diced yellow bell pepper 1 tablespoon Chopped red onion 3/4 cup Cold water 1 Recipe garlic chili lime mayonnaise -- see recipe Soak salt cod overnight. The next day: Preheat oil to 350 degrees. Boil fish in a heavy bottomed pot for 15 minutes or until the fish is tender. When cool flake the cod fish and remove all small bones. Mix flour and baking powder first and then and add all other ingredients to form a batter. Deep fry fritters using a teaspoon to drop them. Fry until golden brown and drain on paper towels and lightly salt, serve warm with Garlic Chili Lime Mayonnaise. CHEF DU JOUR HERB WILSON SHOW #DJ9423 Recipe by: Herb Wilson Posted to MC-Recipe Digest V1 #815 by Holly Butman on Sep 28, 1997 Posted to MM-Recipes Digest V4 #063001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kit Anderson's Smoked Nuts Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound raw almonds 1 pound raw filberts 3 tablespoons tamari 1 tablespoon ground chipotles 1 teaspoon salt -- (to taste) Toss nuts with tamari in a bowl until completely coated. Add salt to taste and chilies. Spray baking sheet with Pam and arrange nuts in a single layer. Smoke at 300F for 1/2 hour stirring once after 15 minutes. Allow to completely cool so that they will be crunchy. These are great with beer, in oatmeal, and on salads. Nuts are very easy to do on a smoker. I have smoked them at cooler temps and high temps and they seem the best when done at 300F for 1/2 hour. That would be over the hot spot in an offset smoker. Any wood will do but hickory is especially nice. Get raw nuts in bulk at your health food store. Almonds, filberts, pecans, walnuts, peanuts are all good. The nuts need to be moist in order for the smoke to stick. 2 tablespoons of melted butter is right for 1 pound of nuts. You can also spray them with Pam. I recently have found 2 tablespoons of tamari soy sauce gives a wonderful subtle richness and will hold the smoke and spices. This also leaves them with a nice, dry coating. They will also need salt. Use a fine grain, not coarse kosher, to taste. After tossing with butter, tamari, or Pam, add your spices. You can get very elaborate or not. I like heat and will sometimes add some hot sauce to the butter. Try any of the seasoned salts. One recipe from the chileheads list asked for 2 TABLESPOONS of Dave's Insanity in the butter. These were hot. No...they were HOT. Weird thing was, that burned cat flavor from Dave's had vanished. Posted to the BBQ List by Bill Wight on Apr 4, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Korean Barbecue - Bulgogi Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds lean beef tenderloin 1/2 cup light soy sauce 1/4 cup dark soy sauce 1/2 cup water 3 tablespoons finely chopped green onion 3 teaspoons crushed garlic 2 teaspoons finely minced fresh ginger 1/2 teaspoon black pepper 1 tablespoon sugar 2 tablespoons white sesame seeds -- toasted and ground 1 tablespoon sesame oil Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs respectively, exemplify an age-old tradition of cooking on a curved iron hotplate - a tradition that is matched in northern China and neighboring Mongolia as introduced by the Manchurians. Today this has been streamlined for table service, with specially built cone-shaped hotplates fitted over tabletop burners, to provide an enjoyable and intimate eating experience. Meats of all kinds, including mutton, pork and poultry, offal and seafood, are cooked in this way, being first marinated in a spicy mixture encompassing the characteristic seasonings: soy sauce, sesame oil, garlic, ginger, pepper or chili, toasted sesame seeds and green onions. The meat is marinated well in advance so that the flavor is intense. Cooking time is minimal - just enough to cook through and seal the surface. Serve Bulgogi with white rice and yangnyum kanjang sauce, together with a selection of accompaniments such as kim chee (chili pickled cabbage) and jeot khal (spiced whitefish). Cut the beef across the grain into very thin slices, then cut into narrow strips. In a glass or stainless steel dish mix all remaining ingredients together. Add the beef and stir thoroughly. Cover and let marinate for at least 3 hours. Preheat a tabletop broiler (Hibachi or Ghengis Kahn Cooker), protecting the tabletop with an asbestos mat or other suitable heat shield. Each diner, or the host/hostess, places a portion of meat on the broiler (griller) and cooks it quickly on both sides. The meat is dipped into the sauce before eating. Use wooden chopsticks or small forks/fondue forks. Posted to the BBQ List by Carey Starzinger on May 24, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Liza's Stuffed Mushrooms Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 large stuffing mushrooms 1 8 oz pkg. cream cheese -- softened 3 green onions -- with tops 2 sweet or hot Italian sausage links -- cooked and crumbled 1/4 cup grated Parmesan cheese 2 tablespoons butter -- for saut‚ Do not clean mushrooms with water, it makes them watery, and they are grown in sterile soil so a speck of dirt won't hurt, use a mushroom brush or a damp paper towel. Clean and destem mushrooms and saut‚ in about 1 T butter till slightly cooked. Remove and set on cookie sheet underneath side up to stuff. In a food processor or blender, chop the green onions, then add and pulse the cooked sausage till crumbled fairly small. Add softened cream cheese and Parmesan cheese and blend until thoroughly mixed. Use a teaspoon or piping bag to mound filling onto mushroom caps. Bake at 350øF for about 10 minutes. Then set oven to broil and brown tops lightly. Serve hot. You could fer sure throw these in a foil pan and stick them on the grill ... NOTES : Great with a good steak!! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lowcountry Egg Rolls Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 cups yellow onion -- julienne 4 teaspoons garlic -- minced 1 pound boneless chicken -- cut in strips 1 cup tasso -- cut in small strips 2 cups packed -- cooked collards, -- chopped and drained 8 egg roll skins 2 teaspoons cold water 2 tablespoons cornstarch for sealing 1 cup cornstarch for dusting peanut oil for frying nuoc nam -- optional ,-) Heat olive oil. Add onion, garlic, chicken and Tasso. Saut‚ until chicken is cooked. Squeeze all the juice from the collard greens and add them. Cook 1-2 minutes. Pour into colander and drain. Spread mixture out and let cool. Squeeze out mixture in a towel. The drier the better. Lay the egg roll wrappers on a clean, dry surface dusted lightly with corn starch, setting them up in a diamond pattern. Portion 3/4 cup filling onto each wrapper. Mix 2 Tbs. cornstarch in a bowl with cold water to make a paste. Lightly brush edges of each wrapper with paste. Fold bottom diamond up. Then the sides. Then the top. Lightly dust to keep them dry. Fry at 340F until golden brown. Drain on paper towels. Donald Barickman serves these with a roasted red pepper sauce, spicy mustard, and peach chutney. I used my favorite habanero-mango sauce. Posted to the BBQ List by Kit Anderson Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mickey's Stuffed Jalapenos Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***BATTER*** 6 cups self rising flour 2 cups Aunt Jemima Corn Meal Mix 6 eggs -- separated 1/2 ga buttermilk 1 tablespoon onion powder 2 tablespoons garlic powder 2 tablespoons black pepper 2 tablespoons paprika peanut oil ***STUFFING*** 2 cans whole jalapeno peppers -- (1 gallon ) 1 pound ground beef 1 pound ground sausage 1 cup Monetary Jack cheese -- shredded 1 cup sharp cheddar cheese -- shredded 1 yellow onion -- chopped Mix all dry batter ingredients in a very, very large bowl. Then blend the egg yolks with the buttermilk and stir into dry ingredients until pancake batter consistency is reached. Beat the egg-whites and fold into the batter. Stuffing: Saut‚ the onion in a little butter until done, then fry up the ground beef and sausage together with the onion until brown, then pour into colander and drain, but don't let the meat get too dry. Mix in the shredded cheeses. Now you re ready to start stuffin them peppers. Drain the peppers from the can, then wash them real good. Cut each pepper open and remove the seeds. Stuff the little puppies! When you get them all stuffed, set in freezer for about an hour. This will help stuffing stick together when you place it in the batter. After they have set in the freezer about an hour start dipping them in the batter, and fry in deep fryer at about 350F. When each one is golden brown, remove and place on paper towel. Recipe by Rock McNelly on Mar 24, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mongolian B.q Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 slice onions carrots -- grated waterchestnuts -- sliced green onions -- chopped Bean sprouts -- fresh mushrooms -- fresh bamboo shoots -- sliced celery -- sliced soy sauce -- lots sesame oil garlic salt water -- see notes beef -- sliced thin pork -- sliced thin chicken -- sliced thin white water -- see notes Cook bean sprouts and mushrooms in oil and butter. For each person, each person takes what they want and fry in oil and soy sauce. Get won tongs. fry along or fold over & stuff with meat and veggies. Put 2 won tongs on top one after other filling then seal. fry or drop in soup NOTES : Wine water: 4 parts red wine and 1 part water. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mushroom Spread With Lemon And Thyme Recipe By : Serving Size : 10 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons Olive oil preferably extra-virgin 1/2 cup Chopped onion 2 large Garlic cloves -- chopped 10 ounces Mushrooms -- coarsely chopped 2 teaspoons Fresh thyme leaves -- OR... Dried thyme 1 teaspoon Grated lemon peel 3 tablespoons Grated Pecorino Romano 1 tablespoon Fresh lemon juice 2 tablespoons Minced fresh parsley Toasted Italian bread rounds Heat 1 tablespoon oil in large nonstick skillet over medium-low heat. Add onion and garlic and saute until tender, about 5 minutes. Add mushrooms, thyme and lemon peel to skillet and stir. Cover and cook until mushrooms are tender, about 5 minutes. Uncover, increase heat to high and cook until mushrooms begin to brown, about 6 minutes. Cool slightly. Transfer mushroom mixture to processor. Add cheese, lemon juice, remaining 1/2 tablespoon oil and finely chop, using on/off turns. Mix in parsley; season with salt and pepper. Transfer to small bowl. (Can be made 3 hours ahead. Let stand at room temperature.) Serve with toasted bread rounds. Makes about 1-1/2 cups. Per 2-tablespoon serving: calories, 30; fat, 2 g; sodium, 17 mg; cholesterol, 1 mg Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993) Typed for you by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip Posted to MM-Recipes Digest V4 #076501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Outback's Blooming Onion With Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Vidalia or Texas sweet onion ***BATTER*** 1/3 cup cornstarch 1 1/2 cups flour 2 teaspoons garlic -- minced 2 teaspoons paprika 1 teaspoon salt 2 teaspoons pepper 1 cup beer ***SEASONED FLOUR*** 2 cups flour 4 teaspoons paprika 2 teaspoons garlic powder 1/2 teaspoon pepper 1/2 cayenne pepper ***CREAMY CHILI SAUCE*** 1 pint mayonnaise 1 pint sour cream 1/2 cup tomato chili sauce 2 teaspoons cayenne pepper Seasoned flower: Combine ingredients and mix well. Batter: Combine ingredients and mix well. Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well. Adjust thickness of batter with more beer if necessary. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertical wedges but do not cut through bottom root end. Remove about 1" of petals from center of onion. You may want to separate the onion petals slightly, do not do this too much, you will destroy the onion. Dip onion in seasoned flour remove excess by shaking. Separate petals to coat thoroughly with batter. Dip in batter. Dip in flour mixture again. Gently place in fryer basket and deep-fry at 375 to 400F for 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce. Combine ingredients and mix well. If you place the onion down face first into boiling water for 1 1/2 minutes, than place it face down in ice water it will help the petals to open more readily. Posted to the BBQ List on July 21, 1998 by Karl E. Moser (KE3NF) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tempura Batter Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup flour 1 tablespoon cornstarch 1 teaspoon baking powder 1/4 teaspoon salt 2 egg whites 1/2 cup beer peanut oil for deep frying Make the tempura batter by whisking flour, cornstarch, baking powder, salt in a medium bowl and whisking in egg whites and beer. Let sit in the refrigerator about 30 minutes. Pour peanut oil into a deep saucepan to the depth of about three to four inches and heat on high until a bread cube dropped into the oil immediately sizzles. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Thai Bbq Chicken Appetizers Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds chicken wing drummettes ***MARINADE*** 1/4 cup coarsely chopped garlic 1 bunch cilantro -- chop roots and -- lower stem -- reserve leaves for -- g 1 teaspoon ground turmeric 1 teaspoon curry powder 1 1/2 teaspoons ground dried chilies -- cayenne or eq 1 tablespoon sugar 1/4 teaspoon salt 3 tablespoons Thai fish sauce -- (nam pla) ***BASTING LIQUID*** 1/2 cup coconut milk -- (canned is ok) ***DIPPING SAUCE*** 1/2 teaspoon dried chili flakes or- cayenne 2 garlic cloves coarsely chopped 1 tablespoon brown sugar 1/4 teaspoon salt 1/2 cup Chinese red rice vinegar 1 green onion -- thinly sliced 1 tablespoon coarsely chopped cilantro -- (leaves) Preparation: Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce. DIPPING SAUCE: Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top. Posted to the BBQ List by Carey Starzinger on Jul 01, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * T-Man Special Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pi smoked sausage -- sliced 1/2 cup smoked brisket -- sliced and chopped 1/8 cup pinto beans sweet BBQ sauce 1 tablespoon grated cheese 1 tablespoon onion -- diced 20 slices jalapeno peppers 4 ounces corn chips -- (Fritos) Pour Fritos in large bowl. Add sausage and brisket. Pour pintos and extra sauce on top. Top with onions and jalapenos. This recipe comes from observation and many trials of a menu item from a small, shopping center BBQ joint located near Texas Instruments in Austin, Tx. The owner of the joint called it T-man because the first ones he made were for his 'regulars', just to clean up the bits and pieces leftover from a frantic lunch crowd. The T was for trash-man. Word of mouth about how good the concoction was caused him to make it a full fledged menu item. Hope ya'll like it as much as I do. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - -