Ingredients:

4 lb. Sole,
ounder, rock cod, or any other white whole sh
8 cloves Garlic
3 Hot chilies (optional) (or cayenne)
1″ piece Ginger
1 medium bunch Coriander
1 T Coriander seeds
1 t Brown sugar
1 t Turmeric
1/2 t Black mustard
1/2 t Fenugreek seeds
1 T Salt
1/2 c Lemon juice
1/2 c Vegetable oil
2 c Chopped onion
1 c Chopped tomato
1/2 t Garam Masala

Method

1. Preheat oven to 400 F
2. Wash and pat fish dry. Sprinkle 1 t salt inside and set aside.
3. Blend garlic, chili, ginger, 1/2 the coriander, coriander seeds, brown
sugar, turmeric, mustard seeds, fenugreek seeds, salt and lemon juice
until it all becomes a smooth paste (Add some water if needed).
4. Fry onions until they are soft and golden brown.
5. Add the blended Masala and cook until most of the liquid is gone, and
it starts to leave the sides of the pan.
6. Add the tomatoes and Garam Masala. Fry for 2 minutes more and remove.
7. Coat one side of fissh, stuff 1 1/2 cups inside. Close opening, spread the
rest of the Masala over it. Cover tightly and bake for about 25 minutes.
8. Grill for 1-2 minutes in the broiler, and sprinkle on the remaining coriander.
9. Serve.

Source: Indian Recipes cook book

Ingredients:

9 Cups Water
1 Teaspoon Salt
3 Cups Cornmeal; coarse−grain

Method

Bring water to a boil in a large heavy pot. Add salt and reduce heat until
water is simmering. Take cornmeal by the handful and add to water very
slowly, controlling the flow to a thin stream through your fingers. To avoid
lumps, stir quickly with a long handled wooden spoon while adding cornmeal.
If necessary, stop adding cornmeal from time to time and beat mixture
vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become
very thick while cooking. It is done when it comes away cleanly from the
sides of the pot. Pour polenta into a large wooden board or a large platter.
Wet your hands and smooth out polenta evenly, about 2 inches thick. Let cool
5 to 10 minutes or until polenta solidifies. Cut cooled polenta into slices
1 inch wide and 6 inches long. Place slices in individual dishes. Serve hot,
covered with your favorite sauce. Makes 6 to 8 servings.
Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool
completely. Cut cooled polenta into slices 2 inches wide and 6 inches long.
Pour oil about 1 inch deep in a large skillet. Heat oil until a 1−inch cube
of bread turns golden almost immediately. Fry polenta slices on both sides
until light golden. Drain on paper towels. Serve hot. It is importent to
insure the oil is hot enough, otherwise the polenta will absorb oil and your
polenta will be greasy and unpalatable.

Source: Italian Recipes Cook Book

Ingredients:

4 oz. shrimp − peeled, cooked
2 avocados
1/2 banana
2 teaspoons lemon juice
1/4 cup mayonnaise
1 tablespoon half & half
salt and black pepper
1 pinch paprika
1 pinch sugar
1 1/2 cups chicken − cooked, diced
6 lettuce leaves − shredded

Method

If using frozen shrimp, thaw completely. Cut avocados in half; remove
stones. Use a melon baller to remove flesh from avocado skins. Reserve
skins and 4 avocado balls. Dice remaining avocado flesh.
Slice banana. Combine diced avocado and banana. Sprinkle with lemon
juice. Combine mayonnaise, half & half, salt, sugar, pepper, and
paprika. Fold in banana mixture, chicken and lettuce. Spoon mixture
over reserved avocado skins. Top with shrimp and avocado balls.

Source: E−Cookbooks International Recipe Sampler

Ingredients:

4 chicken breast halves, skinned, boned and sliced
salt and pepper
4 cloves garlic, minced
2 cups water
1 tablespoon cornstarch
5 tablespoons corn oil
8 oounces fresh mushrooms, sliced
4 pounds bok choy or Chinese white cabbage, chopped
2 tablespoons sugar
4 tablespoons soy sauce
6 scallions, chopped

Method

1. In a bowl, toss chicken with the salt and pepper, garlic and
cornstarch mixture. Set aside.
2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok
choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.
Remove from wok.
3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over
high heat. Add soy sauce and mix well. Cover and cook for about
6 minutes, or until the chicken is thoroughly cooked.
4. Mix in the cooked vegetables and scallions. Stir fry together for
about 1 minute. Serve hot with rice.

Source: E−Cookbooks International Recipe Sampler

Ingredients:

l ounce dried morel mushrooms
l cup hot milk
l frying chicken, cut into 8 serving pieces
1/4 cup vegetable oil
2 tablespoons unsalted butter
1 tablespoon all−purpose flour
l/2 teaspoon dried thyme leaves
1 1/2 cups dry white wine
2 tablespoons Cognac
l cup Creme Fraiche
Beurre manie (1 tablespoon all−purpose flour mixed with
1 tablespoon unsalted butter)
Salt and freshly ground white pepper
2 cups hot cooked rice
Creme Fraiche
1 cup heavy cream
1/2 cup sour cream

Method

Whisk the cream and sour cream together in a mixing bowl. Cover
with plastic wrap and let sit at room temperature until thickened,
about 8 hours. Put a filter in a coffee filter top or line a
strainer with a double thickness of paper towels and set over a
bowl. Scrape in the thickened cream.
Let drain in the refrigerator, covered with plastic wrap, until
very thick, at least 12 hours or up to 24 hours. Spoon the cream
into a covered container and refrigerate. Creme Fraiche will keep
in the refrigerator for 1 week.
Cover the morels with the hot milk and let them soak for 30 minutes.
Meanwhile, pat the chicken pieces dry with paper towels. Heat the
oil and butter together in a skillet or saute pan large enough to
hold the chicken in one layer without crowding. Cook the chicken
pieces over medium−high heat until golden brown on both sides, about
10 minutes altogether. Transfer the chicken to a plate. Reserve.
Strain the morel soaking liquid through a sieve lined with dampened
cheesecloth. Squeeze the mushrooms with your fingers to force out
as much liquid as possible. Reserve. Discard the cheesecloth with
the sediment and set the liquid aside.
Rinse the mushrooms under cold running water to remove any grit.
Drain and squeeze dry. Cook them over medium−low heat in the fat
remaining in the skillet for about 4 minutes, stirring often.
Discard all the fat from the skillet.
Return the chicken pieces in one layer to the skillet, adding any
juices from the plate. Sprinkle with the flour and thyme and turn
the pieces to coat. Pour in the wine, bring to the boil, cover and
simmer for 15 minutes, turning the chicken once. Uncover the pan
and simmer until the chicken is fork−tender, about 15 minutes more.
To make the sauce, first remove the chicken and mushrooms with a
slotted spoon to a bowl and cover loosely to keep warm. Degrease
the pan juices. Whisk in the Cognac, mushroom liquid and Creme
Fraiche. Cook, whisking, over low heat until smooth. The sauce
should be just thick enough to coat a spoon. If necessary, whisk
in the beurre manie, 1 teaspoon at a time, to thicken the sauce.
Season to taste.
Return the chicken, mushrooms and any liquid in the bowl to the pan.
Stir to coat the pieces with the sauce and heat through. Do not let
boil. Spoon chicken and mushrooms onto a serving dish and serve with
cooked rice.