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1920's Nut Loaffrom U.S. * Exported from MasterCook * 1920's Nut Loaf Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Freezer Friendly Not Posted OAMC Yeast Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup warm water (105º to 115ºF) 1 package Fleischmann's® Active Dry Yeast 3/4 cup warm milk (105º to 115ºF) 2 tablespoons butter -- softened 2 tablespoons sugar 1/2 teaspoon salt 3 cups all-purpose flour (3 to 3 1/2 cups) 2 egg whites 3/4 cup chopped walnuts -- toasted Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, butter, sugar, salt and 1 1/2 cups flour; blend well. Stir in 1 egg white, walnuts and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Punch dough down. Remove dough to lightly floured surface; divide into four equal pieces. Roll each to 8- × 4-inch rectangle. Beginning at short end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in four greased mini loaf pans (about 3- × 6-inches). Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Lightly beat remaining egg white; brush on loaves. With sharp knife, make three diagonal slashes on each loaf. Bake at 400ºF for 20 minutes or until done. Remove from pans; cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "4 mini loaves" Per serving: 2352 Calories (kcal); 80g Total Fat; (30% calories from fat); 78g Protein; 335g Carbohydrate; 65mg Cholesterol; 1518mg Sodium Food Exchanges: 19 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 13 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 5472 26366 4938 0 0 0 14 0 0
1980s Raspberry Flummery1 quart fresh raspberries OR any other favorite berry 1 cup sugar 2 Tbs cornstarch 3 Tbs cold water or milk Juice of half a lemon Heavy cream for serving Stunning in color, simply delicious in flavor, the recipe submitted to the New York Times in 1980. This pudding/fruit stew is now becoming popular again- in time for raspberry season. Serve in dessert bowls or plates and pass a pitches of liquid heavy cream to pour over the warm pudding. Combine berries, sugar, 1/2 cup hot water in saucepan. Cook over low heat until mixture is liquid. Strain pulp in a fine sieve. Return strained liquid to pot and bring a boil. Blend cornstarch with cold water or milk. Stir into boiling berry liquid. Add lemon juice. Simmer one minute. Serve flummery with heavy cream.
24-hour Vegetable Salad I have made this salad a few times and plan to make it again for Easter. It is very good and can be made ahead of time. It is similar to a seven layer salad. Enjoy:-) * Exported from MasterCook Mac * 24 Hour Vegetable Salad Recipe By : Better Homes And Gardens New Cook Book Serving Size : 8 Preparation Time :0:10 Categories : Vegetable Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 c iceberg lettuce 1 c mushrooms -- sliced 1 c peas 1 c carrots -- sliced 3 egg whites hard cooked and sliced 6 slices low-fat bacon -- cooked and crumbled 1/2 c fat-free cheddar cheese -- grated 3/4 c fat-free mayonnaise 1 1/2 tsps lemon juice 1/2 c fat-free cheddar cheese -- grated Place lettuce in bottom of a serving bowl, about 8" in diameter. Layer mushrooms on top. Then layer peas and carrots. Arrange egg white slices and bacon over vegetables. Top with 1/2 cup cheddar cheese; set aside. In a mixing bowl, combine mayonnaise and lemon juice in a mixing bowl. Spread mixture over top of salad sealing to edge of bowl. Sprinkle with remaining cheese. Cover and chill for 24 hours. Before serving, toss to coat the vegetables. - - - - - - - - - - - - - - - - - - Per serving: 79 Calories; 2g Fat (25% calories from fat); 5g Protein; 9g Carbohydrate; 8mg Cholesterol; 376mg Sodium -- Anita A. Matejka Texas, USA
4 and 20 Meat Pie from NSW, Australia Categories: beef, australian, pie, meat, 20, 4, a Yield: 12 Servings BASE 8 oz Flour 1/2 ts Salt 1/4 pt Water 2 oz Beef drippings TOP 12 oz Puff pastry Beaten egg for glaze FILLING 1 lb Minced beef 1 "cube" beef stock 1 ts Salt Pepper to taste 1/2 pt Water 1 pn Nutmeg 3 tb Flour Brown food coloring Mix all base ingredients thoroughly. Roll out to about 1/8" thickness. Roll out puff pastry to 1/4" thickness. Saute the beef. Dissolve the stock cube in the water, add to beef. Season to taste. Sprinkle with flour and cook till flour is browned and incorporated well. Adjust seasoning and coloring to taste. Make pies by putting scoops of about 1/4 cup on the base crust. Egg glaze around the filling and top with the puff pastry, using the egg glaze as a "glue" (try not to leave large air pockets). Cut around the filling, creating individual pies. Brush the top with more egg glaze for color and bake at 350 degrees till puffed and browned.
6 Foot Party Sandwich from NY, USA 1, 6 foot bread (Italian) whole 4 pounds thin slice cold cuts (turkey, salami, pastrami, bologna, etc. etc.) 2 pounds assorted sliced cheese 1 head of ice burg lettuce knife shredded 1 quart jar of mayonnaise several onions very thin sliced 6 large tomatoes thin sliced 1 quart jar of kosher dills thin sliced salt, pepper optional: 1 plastic jar of mustard long toothpicks Here are my tips and advice: Order a large bread from your deli or bakery . In my area the bread costs about $20 plus a refundable fee for the board it comes on. I have been making my own 6 foot subs for years for all sorts of parties and I enjoy the ingredients of my choice. Obviously to do this one needs a large enough vehicle to retrieve the bread and counter space to prepare! Pick up the bread on the day you plan to serve this. It will fit into a van. One needs a long table to lay the bread with board on. Slice bread in half with a serrated knife.One person to help hold the bread and the other to slice. Spread one half of bread with mayonnaise and the other half with mustard. Then layer on the meats and cheeses. Then layer the onions, tomatoes, lettuce and pickles. Salt and pepper to taste. Add anything else you want to (sliced or hot peppers etc. etc. ) Carefully place on top half of bread to cover. It takes two people to do this. Use long wooden bamboo skewers or very long toothpicks to secure sections of the sandwich together. One can cut a good 30 pieces - more if cut a bit smaller. Unless one has a cooler to store the sandwich, it is best to prepare the sandwich just before serving time. It takes me about 10 minutes to do this. I usually slice the vegetables ahead of time using a hand mandolin or slicer. Vegetables are then stored in plastic storage bags the morning I plan to make the sandwich. I usually try to buy the cold cuts ahead of time on sale. Most cold cuts freeze well. The hardest part is having room enough to prepare the sandwich. The best part is eating it!!!! Of course potato salad, macaroni salad and other party salads are great accompaniments.
A Jad from Korat, Thailand (Cucumber Pickle) 4 tablespoons rice vinegar 1 teaspoon sugar 2-3 tablespoons cucumber, very coarsely chopped, or sliced 2 shallots (purple onions) chopped 3-4 red and green prik ki nu (birdseye chillis), thinly sliced. Combine the ingredients, and leave to stand overnight. Regards Colonel Ian F. Khuntilanont-Philpott Systems Engineering, Vongchavalitkul University, Korat 30000, Thailand
A La Carte Mediterranean Vegetable Frittata from UK A La Carte Mediterranean Vegetable Frittata Yes, 926 new recipes have been added to The UK Recipe Archive this week in both Mastercook and Mealmaster formats including - 127 recipes from Carlton Food Network (UK) 119 recipes from Gourmet and Bon Appetit of September 1995 100 recipes from Food & Wine magazine 100 recipes from Home Arts magazines 100 recipes from Midwest Living magazine .....plus others! To download go to - http://www.ukrecipes.co.uk/ * Exported from MasterCook * A La Carte Mediterranean Vegetable Frittata Recipe By :Midwest Living Magazine Serving Size : 1 Preparation Time :0:00 Categories : midwest1 Midwest Living Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 eggs 2 Cups half-and-half or light cream 2 1/2 Cups Italian bread cubes 1/2 Cup onion -- finely chopped 1/2 Cup green or red sweet pepper -- finely chopped 1 Tablespoon cooking oil 1/2 Medium zucchini -- halved lengthwise -- sliced 1/4 Cup crimini shiitake or button mushrooms -- sliced 1/4 Teaspoon salt 1/8 Teaspoon pepper 1/8 Teaspoon dried oregano -- crushed 1/8 Teaspoon dried basil -- crushed 2 cooked artichoke hearts -- quartered (you can use canned or thawed frozen) 2 Cups Gruyere cheese -- 8 oz shredded 1 Cup cheddar cheese -- 4 oz shredded In a large bowl, whisk eggs and cream together till combined. Add bread cubes. Cover and chill 1 hour. In a medium skillet, cook the onion and red or green pepper in cooking oil till vegetables are tender, but not brown. Add the zucchini and mushrooms; cook till zucchini is just crisp-tender. Remove from heat. Stir in salt, pepper, oregano and basil. Stir into eggs with the artichoke hearts, shredded Gruyere cheese and 1/2 cup of the shredded cheddar cheese. Pour into a 2-quart square (8x8x2-inch) baking dish. Sprinkle with the remaining 1/2 cup cheddar cheese. Bake in a 325ø oven for 55 minutes or till mixture appears set when you shake it gently. Remove from oven. Let stand for 5 to 10 minutes. Makes 6 servings. - - - - - - - - - - - - - - - - - - - Per serving: 2123 Calories (kcal); 157g Total Fat; (66% calories from fat); 145g Protein; 35g Carbohydrate; 1853mg Cholesterol; 2967mg Sodium Food Exchanges: 0 Grain(Starch); 19 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 19 Fat; 0 Other Carbohydrates NOTES : Whether you bake it for brunch or lunch, guests will approve of this stratalike omelet. The cheesy, veggie filled specialty comes from A La Carte in Wilmette, Illinois.
A Snack to Die For A SNACK TO DIE FOR I tasted this at a party and couldn't stop eating it! These are the measurements my friend gave.I don't have specifics. All you need to have is enough melted chocolate to evenly cover the dry stuff. 1 box multigrain chex cereal 1 large jar of dry roasted peanuts 1 small bag of pretzel twists 2 packages of white chocolate chips 1/4 cup oil Mix together the cereal, nuts and pretzels. Melt the white chocolate chips with the oil over lowest heat. Pour this evenly over the dry mixture. Place in a pan and freeze firm.Then break apart mixture and place into a serving container. A wonderful party nibbler. Note: chex breakfast ceral are tiny squares of oats, corn, wheat , rice etc.
A to Z Bread from posted by copycat at IDunno's. 2 cups sugar 3 eggs, lightly beaten 1 tablespoon vanilla 1 teaspoon baking soda 2 teaspoon ground cinnamon 1 cup chopped walnuts 1 cup vegetable oil 2 cups A to Z ingredients 3 cup flour 1 teaspoon baking powder 1 teaspoon salt In a mixing bowl, combine the sugar, oil and eggs; mix well. Stir in A to Z ingredients of your choice and vanilla. Combine flour, cinnamon, baking powder, baking soda and salt; Stir into liquid ingredients just until moistened. Stir in nuts. Pour into two greased 8 X 4 X 2 inch loaf pans. Bake at 325 degrees for 55 - 65 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Yield 2 loafs. A to Z ingredients ( your choice ) Apples, peeled and shredded Applesauce Apricots ( dried ), chopped Bananas, mashed Carrots, shredded Coconut Dates, pitted and chopped Figs ( dried ), chopped Grapes ( seedless ), chopped Oranges, peeled and chopped Peaches, peeled and chopped Pears, peeled and chopped Pineapple ( canned ), Crushed and drained Prunes, pitted and chopped Pumpkin, cannedRaisins Raspberries, unsweetened fresh or frozen Rhubarb, chopped fresh or frozen Strawberries, fresh or frozen Sweet potatoes, cooked and mashed Zucchini, peeled and grated http://www.IDunno4Recipes.com
A Trio of LatkesBasic Mix For One recipe Approximately 1/2 cup flour( could be matzoth meal instead ) 1/2 tsp salt or to taste fresh grated black pepper to taste 1/2 tsp baking powder 1 very large onion finely grated ( divided , larger amount goes for potato pancake recipe ) minced fresh garlic ( optional ) esp. nice in zucchini recipe 1 Tbs fresh chopped or dried parsley for potato pancake recipe 1/2 tsp cinnamon for sweet potato recipe 2 to 4 large eggs Vegetables: 6 medium Yukon Gold potatoes ( or yellow potatoes ) fine chopped/ grated 1 medium zucchini shredded skin on 1 medium sweet potato, peeled and finely chopped or fine shredded or fine grated Oil to fry Accompany with: applesauce, sour cream, maple syrup, mango chutney etc. I made this ratio for a latke party. One may use only one recipe if desired. I made all 3 varieties and had some leftovers; which may be reheated in the oven. However fried foods taste best freshly made and when served immediately ! Into each of three mixing bowls place the flour, salt, pepper, baking powder and stir well. Grate one large onion and divide into the 3 bowls, using more onion for potato pancake batter. For Potato pancakes peel and chop raw potatoes in food processor ( metal blade ) - or finely grate by hand. ( place peeled potatoes in ice cold water as you finish peeling them ) Place grated potatoes in colander to drain off liquid. Then place potatoes in clean kitchen towel and squeeze out excess water by hand ( you will be amazed how much is squeezed out ). Place potatoes into bowl with batter ingredients and add 2 to 3 large eggs, some fresh chopped or dried parsley to taste and mix well by hand to achieve thick batter consistency For Zucchini pancakes: shred zucchini and press out excess liquid in colander. Add to dry ingredients with 3 eggs, and mix well. Garlic is a nice addition here. For Sweet potatoes. Peel and finely chop/grate. There is really no excess liquid with raw sweet potatoes. Add to flour mixture and add cinnamon to taste along with 3 eggs and mix well. All recipes should have a thick batter consistency and so one may have to adjust the amount of flour & eggs etc to achieve that consistency Heat oil in a heavy duty skillet ( at least one inch deep ) to about 360F med high heat until oil is wavy and a drop of batter placed into oil will float to top and sizzle. Too cold oil and fry foods get greasy and soggy , too hot, fried foods brown and don't cook through Drop batter by heaping tablespoons/or level mixing spoons and spread out top with bottom of spoon. Fry each side till golden brown several minutes each side and turn to other side frying till golden brown again; ideally turning each pancake over just one. Drain on paper toweling, remove and place on serving platter. Or keep warm in 200F oven until all are fried and ready to serve. Serve with your favorite condiments. Yield: for each type of pancake recipe: approximately 10 to 12 servings all depends how large they are when going into oil to fry. Note: Leftover batters may be saved ,and baked into a kugel, in greased pan in 350F oven till golden I often mix both the zucchini and potato batters for a kugel. The sweet potato latkes( natural sugars in sweet potatoes ) may tend to burn more quickly when fried.
A&W Sauce for Coney-style FriesOne of my daughters who enjoys easy fast foods, shared this recipe and told me it is very tasty indeed. I guess A&W used to serve this on their menu at one time. I never heard of this but some of you may enjoy the recipe. 1/2 small onion, chopped. 1 pound lean hamburger meat. 1 can tomato soup undiluted 1/3 tomato soup can of water. 1 package of Taco Seasoning Mix. A few crushed chili flakes French Fries Saute onions in a little oil in a large sauce pan until opaque. Add hamburger meat and brown thoroughly. Add tomato soup and water. Mix in Taco Seasoning Mix and crushed chilies and stir well. Cover and simmer for about a half hour. Serve the meat sauce over freshly prepared French fries. Daughter's note: Adding some shredded cheese over the fries is optional. Yield 4 servings
Aardapple SoepDutch Potato Soup, serves 6 6 med starchy potatoes 1 tbs salt 1 tbs butter, melted 2 tbs flour 1 egg 2 c milk ½ c vinegar 12 slices bacon, fried, drained and crumbled ¼ c parsley, chopped Pare and cut each potao in 6 pieces. Cook in salted water to cover untill tender; do not drain. Blend butter, flour, egg and milk. Add gradually to hot potato water. Heat again till boiling, remove from heat, add vinegar. Serve in soup plates containing chopped fried bacon. Garnish with parsley
Aash e ReshtehServes 4. Reshteh, 400 grams (reshteh is similar to spaghetti in shape and should be obtained in Iran or from an Iranian store) Herbs (parsley, spinach, dill, coriander, and spring-onion ends, in equal amounts), 1 kg Chick-peas, 150 grams Black-eye beans, 150 grams Lentils, 150 grams Dried mint, 4 spoons (or 200 grams of fresh mint) Medium onions, 4 Kashk, two glasses (kashk is thick whey and should be obtained in Iran or from an Iranian store) Flour, 2 spoons Cooking oil Salt Black pepper Soak chick-peas, black-eye beans, and lentils in warm water for about two hours. Peel and thinly slice onions. Fry in oil until slightly golden. Save half of the fried onions for later use. Add chick-peas, black-eye beans, lentils, salt, and pepper to onions. Add 2-3 glasses of hot water and cook over medium heat for about 30 minutes. If necessary, additional hot water should be added while cooking. Wash and finely chop the herbs. Add to the mix, and continue cooking over medium heat for about 15 minutes. Dissolve flour in a glass of cold water, add in, and mix well. Add reshteh and cook over low heat for 10-15 minutes. Strands of reshteh should remain intact and uncut. Remove the mix from heat, and pour kashk evenly over it. Add fried onions on top. Fry dried mint in oil for a few minutes. (If fresh mint is used, wash and finely chop it, then fry in oil.) Also add fried mint on top of Aash-e Reshteh and serve.
Abóbora RefogadaBrazilian Stewed Pumpkin 1 lb pumpkin, seeded, peeled and cut into 1 in square pieces 2 tablespoons cooking oil 1 clove garlic, minced 2 scallions, minced salt and pepper to taste Place the pumpkin, butter, garlic and scallions in a saucepan. Cook over medium heat, stirring, until the butter melts. Cover, reduce the heat and cook until the pumpkin is fork tender. Stir the mixture occasionally so that it does not stick. Season and cook for 3 more minutes. Serve warm.
Acapulco Sunrise from USA Acapulco Sunrise I though I'd sort through my Mexican Cookbook. Most all collected of the net. Collected by keyword, hence the begining recipe. Starting with A: * Exported from MasterCook Mac * Acapulco Sunrise Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Mexico A - Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 c Tequila 1 tbsp Lime juice 1 tbsp Curacao 1 tsp Creme de cassis 1 c Club soda Lime slice to garnish Into a cocktail shaker, pour tequila, lime juice, curacao, creme de cassis, and plenty of crushed ice. Shake until well combined. Get a tall cocktail glass and fill it halfway with ice. Strain drink into the glass. Pour some soda on top. Stir and garnish with the slice of lime. - - - - - - - - - - - - - - - - - - Per serving: 193 Calories; 0g Fat (0% calories from fat); 0g Protein; 8g Carbohydrate; 0mg Cholesterol; 50mg Sodium
Acar This is a very light salad. The dressing is reminiscent of the cucumber salads served in many Japanese restaurants. * Exported from MasterCook * Acar (Indonesian Garden Salad) Recipe By : Craig Claiborne - The New New York Times Cookbook Serving Size : 8 Preparation Time :0:15 Categories : Salads Vegetables Cabbage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water -- cold 1/2 cup white vinegar 1 slice ginger root -- crushed 3 1/2 tablespoons sugar 3 teaspoons salt 1 each yellow onion -- thinly sliced 5 cups cabbage -- thinly sliced 1 cup carrot -- finely shredded 2 cups cucumber -- thinly sliced In salad bowl combine first five ingredients. Add vegetables. Toss thoroughly and refrigerate at least one hour. - - - - - - - - - - - - - - - - - - NOTES : Submitted to World Recipes by: Barbara Zack April 5, 1997
Achiote Marinade from USA Achiote Marinade I though I'd sort through my Mexican Cookbook. Most all collected of the net. Collected by keyword, hence the begining recipe. * Exported from MasterCook Mac * Achiote Marinade Recipe By : Contemporary Southwest, Cafe Terra Cotta Cookbook, pg. 104 Serving Size : 8 Preparation Time :0:00 Categories : Fish & Seafood Mexico BBQ, Grill, Mop, Rub, Maran Southwestern & Texas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 c anchiote paste -- * see note 2 c orange juice 1 tsp garlic -- chopped 1 tbsp olive oil 1 tbsp brown sugar 1 pinch ground cumin 1 pinch ground coriander 1 pinch oregano salt and pepper -- to taste *note: May be purchased at Mexican specialty products stores or in the Mexican food section of some groceries. Mix the marinade ingredients together. Marinate chicken, pork, fish, or seafood from 3 hours to overnight. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 50 Calories; 2g Fat (32% calories from fat); 0g Protein; 8g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Achiote Paste from USA Achiote Paste * Exported from MasterCook Mac * Achiote Paste Recipe By : TOO HOT TAMALES PANTRY STAPLES SHOW #TH6289 Serving Size : 1 Preparation Time :0:00 Categories : Mexico Southwesten - Tamales Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tbsps annatto seeds 1 tsp cumin seeds 1 tsp oregano 6 allspice berries 1 tsp sea salt 4 garlic cloves -- pressed 4 tbsps lime juice Combine the annatto seeds, cumin seeds, oregano, allspice berries, and salt in a spice mill or coffee grinder. Grind to a powderlike consistency. In a small bowl, mix the powder with the garlic and lime juice. Store in an airtight container, in the refrigerator. Use for Cochinita Pibil or any grilled seafood. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 132 Calories; 3g Fat (16% calories from fat); 3g Protein; 36g Carbohydrate; 0mg Cholesterol; 1910mg Sodium
Adam's Low-Fat Enchiladas Adams low-fat enchiladas 2.5 ilb chicken breast halves, boiled and diced 4 cans reduced-fat cream of chicken soup 3 cups fat-free sour cream 1 small can of green chiles, diced (not hot) 1 small can of black olives (sliced) 3 or 4 green onions, sliced (tops and all) 2 packages flour tortillas (small) 2 cups fat free cheddar cheese 1. cook chicken, cut and dice. 2. In large bowl, combine soup chiles, olives, sour cream and green onions. 3. Remove 2 1/2 cups mixture, then add chicken to other mixture. 4. Put chicken mixture into tortillas and roll up. (don't fill to full) 5. Put in large pan and spoon remaining soup mixture over the top. 6. Cover with cheddar cheese. 7. Cover with foil and bake at 350 for 40 to 50 minutes.... or until hot and bubbly.
Adas Polow Rice with Lentils, Dates, Raisins, and Meat 500 g (1 lb) Basmati long grain rice 500 g (1 lb) meat or chicken 375 g (3/4 lb) lentils 250 g (.5 lb) pitted dates 125 g (1/4 lb) raisins 2 medium onions 1/3 cup oil 1/4 tsp ground saffron salt and pepper 1. After washing the rice thoroughly, soak the rice in salted lukewarm water to cover by 2 inches for 3 to 4 hours. 2. Trim the meat of all fat, cut into small pieces (2 inch cubes), wash and drain. 3. Slice one onion and fry in a little oil until it turns golden brown. Add the meat, salt and pepper and cook over low heat until the meat is well done, 45 minutes to an hour. 4. Cut the dates across into halves and remove pits. Soak the raisins in a little warm water for 25 minutes, strain and dry. 5. Slice the second onion and fry in a little oil until it turns golden. Add raisins and dates and continue to fry for 2 to 3 minutes. Add saffron and mix. Keep warm until the rice is ready. 6. Cook the lentils in a cup of water with a touch of salt. Strain and set aside to mix with the rice later. 7. In a large saucepan, bring 8 to 12 cups of water to a rapid boil. 8. Pour off excess water from rice and pour into boiling water. Bring back to boil for 2 to 3 minutes. Test to see if the rice is ready. The grains should be firm in the center and rather soft on the outside. strain the rice and rinse with lukewarm water. Toss gently in the strainer. 9.Bring 1/4 cup water and 2 to 3 tbs oil to rapid boil. Add layers of rice and lentil interchangeably building the rice and lentil layers up to a dome shape. The last layer should be rice. 10. Poke 5 or 6 holes through the rice to the bottom with the handle of a spoon. Close the lid. Keep on medium heat for 2 to 3 minutes until rice is steaming. Heat up 1/4 cup of water and 2 tbs oil and pour over the rice. Wrap the saucepan lid in a clean tablecloth and cover the pan firmly. Reduce heat to low and cook for 45 minutes to an hour. 11. After removing from heat, place the saucepan in the sink and run cold water under it to cool down. 12. To dish up, gently toss the rice and sprinkle lightly in a dish in a symmetrical mound. Spread the mixture of dates and raisins evenly over the rice and complete the dish by spreading the meat on top. 13. Remove the crusty bottom and serve in a separate plate.
Adobo I was requested to submit this recipe here. This is a very common Filipino dish and very practical for tropical countries because of the lack of electricity and appliances in villages and it can keep for days without refrigeration. This dish however has become one of the Philippine favorites even in cities and towns. ADOBO 1 Kg. cubed Pork (best with the fat) 1 Chicken chopped into small pieces (Optional) 1 cup Soy Sauce 3/4 cup vinegar 2 pcs. Laurel Leaves 1 Tbs. Peppercorns 1 clove garlic, chopped Combine all ingredients in a caserole and bring to a boil. Bring heat to medium and simmer until meat is very tender. Some would transfer the dish to a wok and fry the dish in its own oil until the pork and chicken are shredded. Serve with rice. Most families do this purely with pork. For variation it is also good to include chicken slices. This they call Chicken-Pork Adobo. ED MONTALVAN P.O. Box 232 9000 Cagayan de Oro City Philippines
AdvocaatDutch Eggnog 10 eggs 1/2 level teaspoon salt 275 g (~1 cup) sugar 4 dL (~1 3/4 cup) cognac 1 1/2 level teaspoons vanilla extract Separate the eggs and beat the yolks with the salt and the sugar, until the mixture is thick and creamy. Beat in the cognac, very slowly and put the mixture into a double saucepan. Heat gently, whisking all the time until the advocaat is warm (not hot) and thick. Remove the pan from the heat and stir in the vanilla essence. Pour into a jug. Advocaat is served in a glass and eaten with a teaspoon. It can also be topped with whipped cream.
Afelia As per your request: This is a very simple dish and quite tasty. Serves 3-4. Cooking time: 45 mins 2 pounds pork (shoulder or bacon - definitely NOT the leg or chops) 1 cup red dry wine 3 Tsp dry coriander salt pepper 1 cup vegetable oil (for extra taste use 1/2 cup veg oil and 1/2 cup olive oil) Cut the pork in bite size cubes. Heat oil in frying pan, until hot but not smoking. Add pork. Stir for 2 or 3 minutes. Add salt and pper to your taste. Reduce heat, cover and simmer untill all water is absorbed. (this is essential to achive meat tenderness). In the meantime crash coriander and mix with red wine. When meat is done, strain all oil and return to stove. Empty wine/coriander mixture and keep cooking for a few minutes until alcohol has evaporated. Serve over rice, or mashed potatoes, or with french fries. Andreas
Afghan KoftaThe following meatball collection are all superb for party food! MM: Afghan kofta ( meatballs ) ---------- Recipe via Meal-Master (tm) v8.02 Title: Afghan kofta ( meatballs ) Categories: Appetizers Yield: 4 servings 1 lb Ground beef 1 Onion finely minced 1 Green pepper finrly minced 1 ts Clove garlic finely minced 1/2 ts Ground corinader seed Salt and pepper to taste Knead together the beef, onion, pepper, garlic and salt and pepper. Let stand 30 minutes to blend flavors. Form into 16 oval balls. String 4 on skewers alternating with a onion quarter, green pepper quarter and cherry tomato on each skewer.Grill about 5 minutes until browned, turn and grill other side. Served with spiced brown rice and a large piece of the flat afghan bread.
AfghansIn New Zealand, more than 3 1/2 million Edmonds Cookbooks have been sold. There are many basic recipes that have become part of the culture. And "everyone" makes Afghans! AFGHANS 7 ounces (200 gms) butter 1/2 cup sugar 1 1/4 cups flour 1/4 cup cocoa 2 cups cornflakes Cream butter and sugar till light and fluffy. Sift flour and cocoa. Stir into creamed mixture. Fold in cornflakes. Spoon mounds of mixture onto a greased oven tray, gently pressing together. Bake at 350 (180) for 15 minutes or until set. When cold, ice with chocolate icing and decorate with walnut if desired. Makes 30. MELTED CHOCOLATE ICING 7 ounces (200 GMS) cooking chocolate 2 scant Tbsp butter (25 gms) 1/2 cup cream Break chocolate into top of double boiler or a small bowl. Add butter and cream. Set over hot water and heat, stirring constantly, until it has melted and thickened slightly. Set aside until cool. Beat thick before using.
African Turnovers1 pound ground chicken ( I imagine could be beef etc. ) 1 small onion diced Filling: 1 small carrot small amt red cabbage 1 small onion some cilantro chopped seasoned salt to taste dash of chili powder to taste 1 pkg spring roll wrappers flour and water paste oil to fry My daughter works with a woman from Africa who makes these delicious turnovers in a triangular pocket shape. The turnover has a triangular pocket in which another flap covers the triangle pocket and the whole thing is again one triangular shaped appetizer. The turnover should be brown and crisp with a moist chicken and vegetable filling. Sauté ground chicken with some diced onion until cooked. Drain off any liquid from chicken. Grind or fine shred vegetables and press through strainer or cloth to rid excess liquid. Sauté the veges in a bit of oil until softened and tender. Drain off any liquid from vegetables and add to chicken. Cool. Mixture shouldn't have any excess liquid. Add dash of chili powder to taste along with salt and pepper to taste. Add some chopped fresh cilantro as desired Form and fill egg roll wrappers into a triangular shape pocket , sealing cover edges with a bit flour paste. Fry rolls in hot oil until browned and crisp. Drain and serve immediately. Note: filling may be more than needed depending on how many wrappers one has. You don't have to have a triangle shape, fill and seal as desired, making sure edges stick together so when deep fried filling stays intact.
African Vegetable Stew from Philadelphia, PA 1 very large onion,chopped 1 bunch Swiss chard 1 can garbanzo beans 500 g (known also as chick peas, ceci, etc.) 1/2 cup raisins 75 g 1/2 cup uncooked rice 100 g several fresh tomatoes (or 1 large can 800 g of canned tomatoes) 1 clove garlic (or more to taste) 2 yams salt and pepper to taste tabasco sauce to taste Fry onion, garlic, and white stems of chard until barely limp. Add chopped greens and fry a bit. Either peel the yams or scrub them well with a vegetable brush, then slice them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt, and pepper. Cook a couple of minutes. Make a well in the center of the mixture in the pot. Put the rice in the well and pat it down until it's wet. Cover and cook until rice is done(emabout 25 minutes. Add Tabasco sauce to taste. I find that the flavors of the vegetables don't stand out unless you put in a lot of tabasco. But then, I've got a cast-iron tongue. You should add enough to make the stew seem spicy to you. Difficulty: easy. Time: 15 minutes preparation, 30 minutes cooking. Precision: no need to measure.
Afrikander Lamb Chops AFRIKANDER LAMB CHOPS(south africa) 2/3 cup tomato sauce 2/3 cup vinegar 1/2 cup worchestershire sauce 1 onion, chopped fine 1 teaspoon dry mustard 1 teaspoon salt 12 lamb chops combine tomato sauce, vinegar, worcestershire sauce, onion, mustard, and salt in a bowl. Mix well. Marinate the chops at room temperture for 1 hour. Drain. reserve sauce. Pan fry the chops or broil. turning frequently until done. Pour sauce over chops, cover and simmer on a low flame 10 minutes or a low oven (250-300 degF) for 15 minutes, or if in a glass microwaveable dish, cover with plastic wrap, a small hole in middle and simmer at half power(50%) for 5 minutes. Serve with rice, cooked with chopped peanuts. enjoy. Lei Bronx,NY USA
Agedashi Tofufrom Finland 1 (12 ounce) package extra-firm tofu 3 tablespoons cornstarch oil for frying 2 green onions, chopped 2 tablespoons hoisin sauce 1 Cut tofu into 12 cubes. Place cornstarch on a plate or in a shallow bowl and dredge tofu in it, coating thoroughly. 2 Heat enough oil so that tofu will be half-way submerged. Fry tofu in hot oil for 3 to 5 minutes on each side, or until crispy. Drain on paper towels. 3 Sprinkle green onions over tofu and drizzle with hoisin sauce. Serve immediately.
Agneau Roti a la Bretonne ROAST LAMB WITH BEANS (Agneau roti a la Bretonne) france from: the wonderful world of cooking 5 lbs lamb shoulder roast 1 teaspoon salt 1/4 teaspoon black pepper 1 cup lima beans, parboiled 1 cup navy beans, parboiled small piece of salt pork 6 parsnips, cut in strips Rub lamb with salt and pepper; Place in roasting pan. Sear in 500 deg.F. Oven for 15 minutes. Put parboiled lima and navy beans around lamb in roasting pan. Place strips of salt pork over beans. Bake at 350 degs F until roast is tender, about 2 hours. Add parsnips 1/2 hour before roast is taken from oven. Serve roast on hot platter, surrounded by beans. Garnish with strips of parsnips. serves 6 Lei, Bronx,NY USA
Agnolotti Ignudi al Mascarpone Linda Place Title: AGNOLOTTI IGNUDI AL MASCARPONE (MEAT BALLS IN MASCARPONE Categories: Sausage, Ham, Italian Yield: 8 Servings MMMMM-------------------------MEAT BALLS------------------------------ 4 oz Prosciutto; in one piece 4 oz Pancetta; in one piece 2 Italian sausages without -fennel seed 4 tb Unsalted butter 4 Extra-large eggs 3/4 c Bread crumbs, unseasoned 5 tb Parmesan cheese; grated Salt & black pepper to taste MMMMM---------------------TO COOK MEAT BALLS-------------------------- 4 qt Chicken broth MMMMM---------------------------SAUCE-------------------------------- 8 tb Unsalted butter 1/2 lb Mascarpone 1/2 c Heavy cream Salt & black pepper to taste 1 pn Freshly grated nutmeg MMMMM--------------------------TO SERVE------------------------------- 8 tb Parmesan cheese; grated Cut the prosciutto and pancetta into small pieces and remove the casing from the sausages. Using a meat grinder, grind together the prosciutto, pancetta, and sausages. Place the ground meat in a crockery or glass bowl, add the butter and eggs, and mix very well with a wooden spoon until the butter is completely incorporated. Add the bread crumbs and Parmesan, and season with salt and pepper. Cover the bowl and refrigerate for at least 1 hour before using. When ready, bring the broth to a boil in a large pot over medium heat. Meanwhile, place a large skillet with the butter over low heat. When the broth reaches a boil, start shaping the meat mixture into tiny meat balls; a heaping tablespoon of mixture will be enough to prepare several. Make sure the meat balls are solid with no holes inside. Drop the balls into the boiling broth a few at a time, and as they rise to the top, tansfer them with a slotted spoon to the skillet containing the butter. When all the meat balls are cooked and in the skillet, add the mascarpone and heavy cream. Mix very well and simmer for 1 or 2 minutes, or until the mascarpone is completely dissolved. Season with salt, pepper, and nutmeg. Mix very well, then transfer to a warmed serving platter. Serve immediately, with some Parmesan on the side. Source: "Bugialli on Pasta" by Giuliano Bugialli MMMMM +----------------------------@---------------------------------------+ | Janet Morrissey @ "There are two means of refuge from | | "Mostly Harmless" @ the misery of life: music and cats." | | janetm@online1.magnus1.com @ - Albert Schweitzer | +----------------------------@---------------------------------------+
Ahi Tuna Tartare on Sesame Wonton CrispsRecipe courtesy MSNBC Interactive and NBC's "Today Show". Serves 24 Sesame Wonton Crisps 12 wonton wrappers (can substitute egg roll wrappers) 2 tablespoons olive oil 3 tablespoons sesame seeds Tuna Tartare 6 ounces sushi-grade tuna, cut into 1/4-inch dice 2 tablespoons green onions, green parts only, finely chopped 2 tablespoons sesame seeds, toasted 2 tablespoons soy sauce 1 teaspoon sesame oil 1 teaspoon peeled and grated fresh ginger 1 clove garlic, minced 3/4 teaspoon orange zest 2 tablespoons cilantro, finely chopped 1/2 teaspoon kosher salt 1 avocado, cut into 1/4-inch dice 2 teaspoons lime juice Cilantro sprigs for garnish Sesame Wonton Crisps: Preheat oven to 350�F. Line a baking sheet with parchment paper. Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack. Tuna Tartar: Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well. Assembly: Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour.
Aïgo Bouïdo from Chicago, IL 4-1/3 cups water 6 garlic cloves, crushed 1/2 teaspoon salt small sprig of fresh sage small sprig of fresh thyme 1 egg yolk 6 slices of French bread, brushed with olive oil Bring the water to a boil. Add the garlic and salt and boil for another 10 minutes. Add the herbs. Remove the pan from the heat and allow the herbs to steep for about 10 minutes. Remove the herbs. Blend the yolk with some of the cooled broth, then stir it back into the soup to thicken it. Place the oiled bread into the soup bowls, pour the soup over the bread and serve immediately.
Aioli SauceAIOLI SAUCE (spain) from: The wonderful world of Cooking This sauce is used to accompany hot or cold fish dishes. 8 garlic cloves 1 cup oil 1/4 teaspoon salt 2 egg yolks juice of 1/4 lemon Crush garlic in press or mortar. Add oil gradually, beating in until a thick heavy paste is formed. Add salt and egg yolks. Continue beating. Add juice of lemon slowly while beating. yield 1 1/2 cups Lei Gui Bronx, NY USA
Aji De GallinaPeruvian Chicken 4 lb chicken 1/2 cup peanut or vegetable oil 1/2 lb mixed nuts (or nuts of your choice), chopped 2 tsp garlic, ground 6 chilies, pureed 4 slices of day-old bread 1 6-ounce can evaporated milk 4 oz Parmesan cheese, grated 1 white onion, finely chopped salt, to taste pepper, to taste 6 yellow potatoes 1 can olives 3 eggs, hard boiled Boil the chicken in salted water and soak the bread in the broth that remains. Remove chicken from the bone and break into bite-size pieces. In a saucepan, heat the oil and fry the onion, garlic and chili peppers, salt and pepper to taste. Fry until golden and add the soaked bread after removing the crusts. Cook slowly for 10 minutes and then add the chopped nuts, grated cheese and chopped chicken. Two or three minutes before serving add the evaporated milk. Decorate the dish with halved potatoes and eggs quartered lengthwise and olives.
AkkraAKKRA (black eye pea fritters) 2 cups black eye peas 3-4 green peppers salt to taste fat for frying Wash and soak dried peas over night in hot water. Remove out skins. Soak again until fully swollen. Pound in a mortar until very smooth or use food processor. Put aside in a bowl. Cut up geen peppers and process them. Add to pea mixture. Both must be smooth. Add about 1 teaspoon salt or more to taste. Beat well until thick and creamy with a wooden spoon. Drop by spoonfuls into hot fat and fry until golden brown, drain and serve. Lei Bronx, NY USA
Al Roker's World Championship Barbecue Rubfrom NY, USA 1 cup brown sugar 1/2 cup ground black pepper 1/2 cup salt 1/2 cup adobo 3/4 cup paprika 3/4 cup chili powder 2 tablespoons cinnamon 2 tablespoons allspice I have been using this recipe all summer since I got it from the Net. Great on barbecued chicken, wings, etc. This make a lot. I buy spices from the dollar stores which makes the recipe very reasonable to prepare. Mix all ingredients together and store in air-tight container. Use for slow cooked foods or as a spice for your meats and poultry. Visit our web page, Home of: Joan's Culinary Baking Adventures http://www.pipeline.com/~rosskat/
Alabama Brunswick Stew1 stewing chicken (4- to 4 1/2-pound) cut up 2 pounds beef round steak, cut into 1 to 2 inch pieces (bite size) 2 pounds Boston Butt pork roast or boneless pork loin, cut into 1 to 2 inch pieces (bite size) 2 cans (16 ounces each) diced tomatoes undrained 2 medium onions, chopped 1 small head cabbage, cored and cut into shredded 10 ounce package frozen lima beans 10 ounce package frozen whole kernel corn 10 ounce package frozen cut okra 1 cup chopped celery 1 medium green bell pepper, chopped 1 tablespoon sugar 1 teaspoon dried thyme, crushed 1 bay leaf 1 tablespoon Worcestershire sauce 1/4 teaspoon bottled hot pepper sauce 2 tablespoons all-purpose flour In a large kettle or Dutch oven combine chicken (skin and bones left intact, will be removed later), beef, pork and undrained tomatoes, 6 cups water, 1 teaspoon black pepper and 1 1/2 teaspoons salt. Bring to boiling. Reduce heat; simmer, covered, 1 1/4 to 1 3/4 hours or until meats are tender. Add more water if needed. Remove meats; let stand until cool enough to handle. Remove meat from bones; discard skin and bones. Dice chicken meat; return to broth mixture. Add onions, cabbage, lima beans, corn, okra, celery, green pepper, sugar, thyme, bay leaf, Worcestershire sauce, hot pepper sauce and 1 teaspoon salt. Cover and simmer about 30 minutes or until vegetables are tender. In a screw-top container shake together 1/2 cup cold water and the flour; stir into stew. Cook and stir until mixture thickens slightly and boils. Remove bay leaf. (taste and adjust salt and pepper to taste)
Albondigas En Salsa Chipotle from US Meatballs 1/2 lb Beef, ground finely 1/2 lb Pork, ground finely 1/3 c Onions, finely chopped 2 tb Flour 1 tb Cilantro, fresh minced 1/2 ts Oregano, dried 1/4 ts Cumin, ground 1 Egg, beaten 3 tb Vegatable oil Sauce 1 tb Vegatable oil 1 Onion, chopped 2 Garlic cloves, chopped 1 c Tomato sauce 2 Chipotles, canned in adobo -sauce, stemmed and chopped 2 tb Adobo sauce (from chiles) 1/2 c Beef broth Tortilla Cups 6 Flour tortillas (6 inch) Vegatable oil for frying Chopped lettuce MEATBALLS: Combine all the meatball ingredients, except the oil, and mix well. Form into 1 1/2-inch balls. Brown the meatballs in the oil, remove, and keep warm. SAUCE: To make the sauce, add the oil to the pan and saute the onion and garlic until soft. Add the remaining sauce ingredients, bring to a boil, reduce the heat, and simmer for 15 to 20 minutes until the sauce is thickened. Place the sauce in a blender or food processor and puree until smooth. Return the sauce to the pan, add the meatballs, and heat through. TORTILLA CUPS: To make the tortilla cups, pour the oil to a depth of 3 inches and heat to 375 degrees. Place a tortilla in the oil and let it float for a couple of seconds. Press the center into the oil with a can or ladle to form a bowl and fry until crisp, remove, and drain. To serve, place the lettuce in each of the tortilla cups, top with the albondigas, and serve.
AlfajoresMakes 36. 1 1/4 cups flour 1 1/4 cups cornstarch 1/3 cup butter, melted 1 tablespoon fresh lemon zest 1 teaspoon baking powder 2 large eggs 1/4 teaspoon salt 1 cup powdered sugar Combine all ingredients for dough. Roll out to about 1/4 thick. Cut cookies using a small round cookie cutter Bake on parchment or silpat at 350 for 12-15 minutes, cookies will be barely brown around edges.
Alfalfa and Avocado with Sesame Mayo from Tipperary, Ireland Serves 4 3oz sesame seeds 4oz unblanched almonds 4 tbsp olive oil 1 tsp Dijon mustard 1 lemon, juice only 1 tbsp cider vinegar 2 tsp tamari soy sauce (optional) pinch of ground black pepper 3 tbsp water 2 perfect avocados - ½ per person 4oz alfalfa sprouts, rinsed and drained 1. Reserve a spoonful of the sesame seeds and roast the rest in a dry pan for 5 minutes. 2. Put everything else, except the avocado and alfalfa, into a blender or food processor. Whiz on full power until you have a mayonnaise-like sauce. You may need to add a little extra water or lemon juice. 2. Cut the avocados in half and remove the stones. Place the cut sides down and score the skin with the tip of a sharp knife down the middle. You should now be able to gently pull off the skins in two pieces, leaving the pear halves intact. 3. Divide the alfalfa sprouts evenly between four serving plates, flatten the mounds a little and gently loosen them. Place an avocado half on top of the sprouts and cut it across into slices, holding it together with the other hand. Push gently to fan out the slices evenly. Pour the sauce on top and sprinkle with the remaining seeds. Serve as a lunch of first course. Note: As always, choosing the perfect avocado is the difference between heaven and dreadful disappointment. Choose them evenly green and giving to slight pressure at the stem end. The black knobbly type, or Hass, is trickier to judge as the skins are very hard even when the fruit is soft inside. If they are hard in the shop, buy them anyway and wait 3-4 days before making this dish, while the avocado ripens to perfection in your kitchen.
Alfredo Sauce Alfredo Sauce 1 8oz. package Cream Cheese 3/4 cup grated Parmesan Cheese 1/2 cup margarine 1/2 cup milk In large saucepan blend all ingredients over low heat until smooth. Sauce is ready to pour over hot pasta. >From the Kitchen of Cathy Carroll Bakersfield, Ca. USA **************************************************************************** ** :) Cathy Carroll :) :) "An object in possession :) seldom retains the same :) charm that it had in pursuit." misha@bak2.lightspeed.net :) -PLINY THE YOUNGER :) **************************************************************************** **
Alfredo Sauce 2 LOW FAT ALFREDO SAUCE 1 can evaporated skim milk 6 oz. Parmesan cheese - low fat Pepper to taste Warm milk, add cheese until melted and thickened. Add pepper. I usually add a medium white sauce to make more and lighten the taste. Also, crab meat, broccoli, spinach, mushrooms can be added; mixed or separately. Have fun with it and pour over pasta. (White sauce is also good made with evaporated skim milk.)
Alfredo Sauce 3LOW-FAT ALFREDO SAUCE 2 c. low-fat or skim milk 1 c. Parmesan cheese 1/2 tsp. basil 1/2 tsp. garlic powder 1/2 tsp. salt 2 tbsp. cornstarch Pepper to taste Heat milk over medium heat and add spices. When hot add Parmesan cheese. Mix cornstarch with 2 or 3 tablespoons of milk and add to hot mixture. Heat until thickened. Mix with fettucini noodles, spaghetti or angel hair pasta and serve. Sauce is enough to serve 4.
Alfredo Sauce 4NON-FAT ALFREDO SAUCE WITH A "KICK" 1/2 to 1 c. non-fat or lowfat cottage cheese 1 or 2 tbsp. lemon juice to taste Lemon pepper to taste Salt to taste Garlic salt to taste 1/3 c. non-fat milk 1/3 to 1/2 mild picante sauce Mix all ingredients in blender. Do not heat, mixture will separate. Serve over angel hair pasta
Alfredo Sauce 5 ALFREDO SAUCE- NOT low fat 4 oz. cream cheese 1/2 stick butter 1/4 c. Parmesan cheese 1/4 c. milk Garlic to taste Soften cream cheese and butter. Add cheese and milk and garlic over low heat. Serve over 8 ounces cooked thin spaghetti noodles. Serves 3.
Alfredo's BBQ Fish MarinadeThis one is from San Jose, California, USA. My husband enjoys fishing. While on a fishing trip for Dorado (Mahi Mahi) to the Gulf of California, Sea of Cortez, he picked up this recipe from one of the local fishing guides. Alfredo's BBQ Fish Marinade 1 Cup Soy Sauce 1 Cup Lime Juice 1 Cup Vinegar 1 Cup Oil 2 Tsp. Pepper 2 Tbsp. Salt 1 Tsp. Lawry's Season Salt 1/4 Cup Sesame Seeds 1 Clove Garlic Minced Mix all the above ingredients in deep dish. Marinate fish for one hour before grilling. Tastes very good on fresh Mahi Mahi or Ahi Tuna. Depending on your preference you can cut back on the salt. I prefer to cut back on the salt by at least half or not add it to the recipe. Try it full strength at least once, then decide.
Algerian CouscousMM: Algerian Couscous ---------- Recipe via Meal-Master (tm) v8.02 Title: Algerian Couscous Categories: Meats, Ethnic Yield: 4 servings 1 Can cooked chickpeas, drain 3/4 To 1 lb. pkg couscous 2 lg Onions chopped 1 Carrot sliced 1 Gr bell pepper, sliced 1 Eggplant,sliced, salted & Rinsed 1 lb Lamb, cut in 2 inch cubes 1 Chicken cut up in 8 parts 3 tb Oil 1 Pimento 4 Tomatoes, seeded, chopped 2 ts Papriks Salt 7 oz Fresh string beans or peas 9 oz Can artichoke bottoms Drained Cayenne pepper 4 oz Butter Place couscous in shallow pan with 4 cups water. Swirl and pour off water imediately in a sieve. Rub couscous well between hands and drop back into pan, making sure couscous is lump free. Let this dry while preparing remainders.Fry onions garlic, pepper, carrot and eggplant with chicken and lamb in oil. Then add chickpeas (if using dried ones) and enough water to cover. Add pimento and salt and pepper to taste. Bring to a boil and fasten collander over kettle to fit snugly.Spoon couscous into collander and let steam for 45 minutes.. then dump couscous back into pan to let dry again.Add tomatoes, beans or peas and cook another 1/2 hour.Now attach collander and let couscous steam another 15 minutes. Add artichoke, canned chickpeas to the stew. Cook a few minutes longer.Add some butter to the couscous and place couscous shaped into a cone on a serving platter. surround by meat and vegetables. Note: this is only one version of many different types of couscous preparation. It is thought that the name of this grain comes from the soft rumbling noise that the couscous makes in a steamer.There is a special couscouspot but a collander can suffice.
Algerian Couscous Title: Algerian Couscous Categories: Meats, Ethnic Yield: 4 servings 1 Can cooked chickpeas, drain 3/4 To 1 lb. pkg couscous 2 lg Onions chopped 1 Carrot sliced 1 Gr bell pepper, sliced 1 Eggplant,sliced, salted & rinsed 1 lb Lamb, cut in 2 inch cubes 1 Chicken cut up in 8 parts 3 tb Oil 1 Pimento 4 Tomatoes, seeded, chopped 2 ts Papriks Salt 7 oz Fresh string beans or peas 9 oz Can artichoke bottoms, drained Cayenne pepper 4 oz Butter Place couscous in shallow pan with 4 cups water. Swirl and pour off water imediately in a sieve.Rub couscous well between hands and drop back into pan, making sure couscous is lump free.Let this dry while preparing remainders.Fry onions garlic, pepper, carrot and eggplant with chicken and lamb in oil. Then add chickpeas( if using dried ones ) and enough water to cover.Add pimento and salt and pepper to taste, Bring to a boil and fasten collander over kettle to fit snugly. Spoon couscous into collander and let steam for 45 minutes.. then dump couscous back into pan to let dry again.Add tomatoes, beans or peas and cook another 1/2 hour.Now attach collander and let couscous steam another 15 minutes. Add artichoke, canned chickpeas to the stew. Cook a few minutes longer.Add some butter to the couscous and place couscous shaped into a cone on a serving platter. surround by meat and vegetables. Note: this is only one version of many different types of couscous preparation.It is thought that the name of this grain comes from the soft rumbling noise that the couscous makes in a steamer.There is a special couscous pot but a collander can suffice.
Algerian Couscous Title: Algerian Couscous Categories: Meats, Ethnic Yield: 4 servings 1 Can cooked chickpeas, drain 3/4 To 1 lb. pkg couscous 2 lg Onions chopped 1 Carrot sliced 1 Gr bell pepper, sliced 1 Eggplant,sliced, salted & Rinsed 1 lb Lamb, cut in 2 inch cubes 1 Chicken cut up in 8 parts 3 tb Oil 1 Pimento 4 Tomatoes, seeded, chopped 2 ts Paprika Salt 7 oz Fresh string beans or peas 9 oz Can artichoke bottoms Drained Cayenne pepper 4 oz Butter Place couscous in shallow pan with 4 cups water. Swirl and pour off water immediately in a sieve.Rub couscous well between hands and drop back into pan, making sure couscous is lump free.Let this dry while preparing remainders.Fry onions garlic, pepper, carrot and eggplant with chicken and lamb in oil.Then add chickpeas (if using dried ones) and enough water to cover.Add pimento and salt and pepper to taste, bring to a boil and fasten colander over kettle to fit snugly. Spoon couscous into colander and let steam for 45 minutes.. then dump couscous back into pan to let dry again.Add tomatoes, beans or peas and cook another 1/2 hour.Now attach colander and let couscous steam another 15 minutes. Add artichoke, canned chickpeas to the stew. Cook a few minutes longer. Add some butter to the couscous and place couscous shaped into a cone on a serving platter. surround by meat and vegetables. Note: this is only one version of many different types of couscous preparation.It is thought that the name of this pasta comes from the soft rumbling noise that the couscous makes in a steamer.There is a special couscous pot but a colander can suffice.
Algerian Vegetable Stew 4 Tbs. Olive Oil 2 medium zucchini cubed 1 large eggplant, peeled and cubed 2 large green bell peppers cut into small pieces 1 med carrot, peeled and cut into small pieces 3 med onions chopped 1 whole head of garlic, peeled and crushed salt and pepper as desired 2 cups water 2 cups stewed tomatoes 1 Tbs dried basil or fresh equivalent A basic and delicious vegetarian dish. . One can add different seasonings as desired. Heat oil in heavy duty pan and cook and stir for several minutes all ingredients except tomatoes and basil. Then cover and cook medium low heat for 45 minutes. Stir in tomatoes and simmer uncovered 15 more minutes. Stir in basil. Adjust seasoning to taste. Yield 8 servings. Serve with rice or couscous.
Alivenca COTTAGE CHEESE DESSERT (Alivenca) Rumania 2 pounds cottage cheese, drained 8 eggs ,beaten or 2 cups Eggbeaters 4 tablespoons corn meal 1 tablespoon cornstarch or cornflour. 1/2 teaspoon of salt or immitation salt 2 teaspoon butter 1 cup sour cream or imitation 1/4 cup sugar Beat the cottage cheese in a bowl until smooth. add the eggs and continue beating untill well mixed. add the corn meal, cornstarch, and salt and beat together. Preheat oven to 350 deg. Butter a 9 inch spring-form pan and pour the mixture into it. Dot with the butter. Bake in a 350 deg oven for 35 minutes or until delicately brown. remove the sides of the spring form. Serve hot, garnished with sour cream and sprinkled with sugar. Note: I prefer some crushed nuts with the sugar, to the sour cream Lei Bronx, NY USA
Alivenca COTTAGE CHEESE DESSERT(Alivenca) Rumania 2 pounds cottage cheese, drained 8 eggs ,beaten or 2 cups Eggbeaters 4 tablespoons corn meal 1 tablespoon cornstarch or cornflour. 1/2 teaspoon of salt or immitation salt 2 teaspoon butter 1 cup sour cream or imitation 1/4 cup sugar Beat the cottage cheese in a bowl until smooth. add the eggs and continue beating untill well mixed. add the corn meal, cornstarch, and salt and beat together. Preheat oven to 350 deg. Butter a 9 inch spring-form pan and pour the mixture into it. Dot with the butter. Bake in a 350 deg oven for 35 minutes or until delicately brown. remove the sides of the spring form. Serve hot, garnished with sour cream and sprinkled with sugar. note: I prefer some crushed nuts with the sugar, to the sour cream Lei Bronx, NY USA
Almond and Herb-Crusted Trout from New Jersey, USA Almond and Herb-Crusted Trout Almond and Herb-Crusted Trout Southern Living Holidays & Celebrations Serves 8 2/3 cup saltine cracker crumbs 1/3 cup ground almonds 3 tablespoons chopped fresh thyme 1/2 teaspoon pepper 2 pounds trout fillets 1/2 cup milk 2/3 cup vegetable oil Combine cracker crumbs, ground almonds, 3 T chopped thyme, and pepper in a shallow bowl; stir well. Dip trout fillets in milk. Dredge fillets in cracker crumb mixture. Pan fry fillets, a few at a time, in hot oil in a large heavy skillet 3 minutes on each side or until golden. Drain on paper towels. Garnish, if desired, with fresh thyme sprigs.
Almond Crunch Bars Almond Crunch Bars File Under Candy l stick oleo l cup almonds l/2 c. sugar l Tbls. light corn syrup Use a round cake pan and line with foil. Butter foil generously. Take ingredients and heat in l0-inch skillet and stir constantly until mixture turns golden brown - about 5 - 6 minutes. Pour and spread in pan. Let cool l5 min. and lift off and break into pieces. Enjoy!! It's that simple! Sandra, Michigan e-mail hunterd@elmo.nmc.edu
Almond Crusted Sauteed Chicken Breast from USA Almond Crusted Sauteed Chicken Breast                    *  Exported from  MasterCook Mac  *                   Almond Crusted Saut=E9ed Chicken Breast Recipe By     : Salad Days Serving Size  : 4    Preparation Time :0:00 Categories    : Salad Days   Amount  Measure       Ingredient -- Preparation Method --------  ------------  --------------------------------    4      4 oz          skinless boneless chicken breast    2      tablespoons   lemon juice -- fresh    2      tablespoons   dry white wine -- sauvignon blanc                         salt and pepper -- to taste    2      tablespoons   extra virgin olive oil -- plus 1 teaspoon    1      cup           almonds -- sliced Place the chicken breasts on a large platter or baking sheet with sides. Sprinkle both sides of the breasts with lemon juice and white wine, and season each side with salt and pepper. Place the breasts, one at a time, between two sheets of lightly oiled aluminum foil or parchment paper. Uniformly flatter each breast with a meat cleaver or the bottom of a heavy duty saut=E9 pan. Crush the almonds into 1/8' to 1/4' pieces. Coat both sides of each chicken breast with the crushed almonds, gently pressing them into the chicken so that they adhere. Heat 1 tablespoon of olive oil in each of two large nonstick saut=E9 pans over medium high heat, or do one pan at a time. When the oil is hot, place 2 chicken breasts in each pan and saute for 4 minutes until golden brown. Turn the breasts and continue to cook for an additional 3 minutes. Remove the breasts from the pan  and transfer them to a baking sheet lined with paper towels to drain for a few seconds. Place a chicken breast on each salad. Serve immediately NOTES : This is served with Pan Seared Yukon Gold Potatoes with Green Beans, Jicama, Red Onion Relish, and Parsley Dressing
Almond Financier from PA, US This recipe makes 2 (two) 8x13-inch rectangular pans or 2 (two) 9-inch round pans. Prepare batter one day in advance. Ingredients 1 lb butter 15 egg whites 1 1/2 lb confectioner's sugar 7 oz almond flour 7 oz all-purpose flour Prepeat oven to 350 F. Mix confectioner's sugar, almond alour and all-purpose flour together. Lightly whip egg whites until fluffy. Mix whites into dry ingredient mixture, slowly incorporate the brown butter and chill overnight. Pour into greased pans and bake for 20 - 30 minutes or until top is golden brown.
Almond Pumpkin CharlotteAlmond Pumpkin Charlotte (france) from: Great Recipes of the world Nov 1982 30 single ladyfingers 2 envelopes unflavored gelatin 2/3 cup milk (I used skim milk) 1/3 cup dark rum 4 eggs, separated or 1 cup of Eggbeaters with 8 tablespoons of Just Whites 2/3 cups brown sugar 2 cups mashed pumpkin (canned or freshly made0 1 teaspoon grated orange peel 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1/4 teaspoon cloves, ground 1 cup whipping cream,whipped with 3 tablespoons sugar 1/2 cup toasted almonds. chopped additional whipped cream for topping. Trim off tip end of the ladyfingers to fit the height of an 8 inch springform pan. Stand ladyfingers in the pan with curved side against the side of pan. Set aside. In a large saucepan, combine gelatin, milk, rum, egg yolks (reserve whites for later) and 1/3 cup of sugar. stir over low heat to make a soft custard, 5-10 minutes. remove from heat. Stir in pumpkin, orange peel and spices. Set aside. In another bowl, beat egg white until soft peaks form. Gradually beat in remaining sugar. gently fold egg white mixture and whipped cream into pumpkin alternately. fold in almonds. Turn into prepared Ladyfinger-lined pan. Cover with plastic wrap and chill for 6 hours or up to 3 days. when ready to serve, remove springform.Pipe rosettes of whipped cream around edges of dessert. Note: I did not have ladyfingers. so I crushed some nuts with sugar and spread on the bottom of the pan and left the sides bare. I also do not own a cake decorator, so cut a tiny corner off a baggie, put the whipped cream in and piped blobs. looked fine, tasted good.
Almond Snack MixThis heart-healthy snack is quite a good alternative to cheese puffs and other such items... great for a Super Bowl party! Serves 4; 1/2 cup per serving 1/3 cup whole unsalted almonds 2/3 cup multibran or whole-grain cereal squares 1/2 cup low-fat granola cereal without raisins 1/4 cup dried apricot halves, cut into strips, or golden raisins 1/4 cup sweetened dried cranberries Preheat the oven to 350 F. Spread the almonds in a single layer on an ungreased baking sheet. Bake for 5 to 10 minutes, or until lightly toasted, stirring once or twice to ensure even baking. Transfer to a plate to cool completely. Meanwhile, in a large bowl, stir together the remaining ingredients. Stir in the cooled almonds. Cook's Tip: If all the snack mix isn't likely to be eaten on the day you make it, we recommend using the golden raisins. The moisture of the dried apricots may cause the cereal to lose its crispness over time. Be sure the almonds are completely cooled when you add them to the mix; otherwise, they will make it soggy. Nutrients per Serving Calories 174 Total Fat 6.5 g Saturated 0.5 g Polyunsaturated 1.5 g Monounsaturated 4.0 g Cholesterol 0 mg Sodium 72 mg Carbohydrates 29 g Total Sugars 14 g Dietary Fiber 5 g Protein 4 g Diabetic Exchanges 1 starch 1 fruit 1 fat
Almond TeaALMOND TEA 4 CUPS BOILING WATER 1/2 CUP LEMON JUICE 1 1/2 CUP SUGAR 4 TEA BAGS Steep 10 minutes. Add: 4 CUPS COLD WATER 1 TEASPOON ALMOND EXTRACT 1 TEASPOON VANILLA Steep first 4 ingredients for 10 minutes. Then add next 3 ingredients and chill. Makes 1/2 gallon.
Almond White Chocolate Bark 1 c Almonds; whole 8 oz White chocolate; chopped 1/2 c Dried apricot halves; quartered Spread almonds in a single layer in shallow pan. Place in cold oven; toast at 350 degrees 12 to 15 minutes, stirring occasionally, until lightly toasted. Cool. Melt white chocolate in top of a double boiler over very low heat. Remove from stove, and stir in almonds and apricots. Drop by heaping tablespoons onto waxed paper. Refrigerate until cool and hardened. Store in airtight container in refrigerator. Keeps up to 2 weeks. Makes 12 large candies...or 24 small.
Almost Fatless Chocolate Torte from UK Almost Fatless Chocolate Torte This is 1 of 60 new recipes from the UK cable TV channel Carlton Food Network added to the UK Recipe Archive this week. There are now 2746 recipes from CFN on-line at The UK Recipe Archive in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Almost Fatless Chocolate Torte Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Food Network Daily Food7 New Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 free range eggs 75 grams caster sugar -- (3oz) 350 grams cocoa content dark chocolate -- (12oz) 1 tablespoon liqueur of your choice Preheat oven to 180øC/350øF/gas mark 4. Melt the chocolate over a pan of simmering water. Set aside to cool. Whisk the eggs with the caster sugar for 5 minutes, until they have increased in size by four, and are pale and thick. Add the melted chococate, making sure it's not too hot, or the mixture will harden. You could put 1 tbsp of any type of liqueur you like in at this point, if you wish. Turn out into a grease proof lined loose bottomed cake tin (7 inches approx) and bake for 50 minutes, or until a knife inserted in the centre comes out clean. Cool in tin and turn out. To serve, dust with cocoa and choose one of the two recipes following: Converted by MC_Buster. -- Alan Hewitt
Aloo Mattar Ke Chop from UK Aloo Mattar Ke Chop This is 1 of 20 recipes in a new archive at No Cups Here! this week Femina Gourmet Kabobs, from the web site of the Indian webzine. Recipes are available for download in Mastercook and Mealmaster formats. This is just a taster of the 100's of Indian recipes to be added to No Cups Here! early next year. Go take a look! - http://www.atoc.demon.co.uk/recipes * Exported from MasterCook * Aloo Mattar Ke Chop Recipe By : Serving Size : 4 Preparation Time :0:40 Categories : Femina Gourmet Kabobs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 grams potatoes -- boiled, peeled and -- mashed 25 grams cornflour 25 grams rice flour salt to taste ***FOR THE GREEN PEA FILLING*** 100 milliliters oil 1/2 teaspoon cumin seeds oil -- (2 g) 100 grams frozen green peas -- blanched 1/2 teaspoon chilli powder -- (2 g) 4 green chillies -- chopped fine 20 grams coriander leaves -- chopped fine 5 g -- ginger, julienned salt to taste ADD cornflour, rice flour and salt to the mashed potatoes and mix well. Heat a little oil and season with cumin seeds. When they crackle, add green peas and all the remaining ingredients. Cook for a while and remove from heat. Divide the mashed potato into lemon sized portions. Roll into cup shapes and put a little green pea filling into each. Close the cups and shape into patties. Shallow fry in oil on a hot tawa over medium heat till brown. Serve hot with mint chutney. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - -- Alan Hewitt
Alsatian Blueberry and Almond Sour Cream Coffee Cake 1 3/4 stick butter or margarine ( butter preferred ) at room temperature 2 1/2 cups sugar 3 eggs room temperature 2 tsp vanilla or almond flavor 2 cups flour 2 tsp baking powder dash salt 1/4 cup ground almonds 1 cup sour cream 1 cup blueberries ( or other fruit such as cherries, dried cranberries etc. ) 1/2 cup sliced almonds 1/2 cup brown sugar Powder sugar Beautiful texture, moist and delicious. Preheat oven to 325F. Grease and lightly flour a 10 inch bundt or similar pan. Cream butter and sugar fluffy. Add eggs and vanilla with flavoring and salt till well mixed. Alternately add flour mixed with baking powder with the sour cream blending till well mixed. Stir in ground almonds and blueberries. Place batter in pan. Sprinkle with the almonds and then sprinkle evenly with brown sugar pressing into batter lightly with back of spoon. . Bake until tested done with toothpick about 70 to 90 minutes. Cool in pan for 15 minutes then carefully unmold cake unto platter. Let cool. Dust heavily with powder sugar. Yield 12 to 20 Improves with age, store leftovers in refrigerator.
Alu MattarALU MATTAR (North India) 3 large onions, in thin slivers 3 med. potatoes, peeled & cut in chunks 10 oz. pkg. frozen peas, defrosted 2 or 3 cloves garlic, chopped 1/2" ginger root, finely julienned & chopped 1 or 2 green chilies 1 tsp ground cumin 1/2 tsp ground coriander, optional 1 or 2 dry red chilies 1/4 tsp turmeric 1/4 tsp cayenne, optional 3 or 4 tbsp peanut oil or ghee (recipe below), or mixture of both salt & pepper to taste 1 tbsp chopped coriander leaves (spices may be increased, decreased, &/or varied, but do not omit cumin & turmeric) In a heavy sauce pan, sautee onions in the oil &/or ghee at a fairly high temperature, stirring frequently and adding small amounts of water if necessary to prevent burning. When the onions are transparent and brownish, add the garlic & ginger, stir briefly, and add potatoes, green chilies (whole) and red chilies. Stir a lot and, as before, add water if necessary. After about 5 minutes, depending on size of potato chunks, add spices and salt & pepper, stir briefly, and then add enough water to cover potatoes. Turn heat to low, cover pot, and simmer until potatoes are cooked through. Add peas & stir very briefly. Add more water if necessary (the onions should almost dissolve, creating a fair amount of gravy-like sauce). Add coriander leaves. Serve with rice. Ghee: in a small pan, melt about 1/2 pound unsalted butter. Bring it to a slow boil, skimming the foam as it rises to the top. Do not stir. After foam has stopped coming up, simmer slowly for about 10-15 minutes, uncovered. Turn off heat and let stand. Whatever milk solids are left will precipitate to bottom of pan. Allow to cool somewhat, and carefully pour into glass container, leaving particles behind. Ghee will keep, unrefrigerated, for a long time. from: Rose Kaplin. I live 2/3 of the year in New York, in Manhattan with the traffic and the noise, and 1/3 of the year in southern Maine, in the country, where there are big White Pine trees. Once spent a year-and-a-half in India, where I learned to eat, cook, & love the food. More to come.
Aluwala RotiServes 6. 2 C Whole Wheat Flour 1 T salt Water, for mixing Ghee Or Oil, for shallow frying -filling- 4 md. potatoes 1 sm onion, grated 1 T salt 1/2 tsp pepper 1 T coriander leaves, chopped Sift flour with salt. Slowly add water. Mix well. Make a stiff dough. Cover with a damp cloth for 20 minutes. Boil potatoes, peel and mash. Add salt, onion, pepper and coriander. Mix well. Divide into 8 portions. Knead dough well until smooth and pliable. Divide into 6 round balls. Flatten each ball slightly. Put one portion of filling in centre. Close up completely. Shape into round balls again. Roll out each ball on a lightly floured board into a round disk 6" (15 cm) diameter. Cook one at a time on a hot griddle over medium heat. Put about 1 or 2 tbsp ghee around the edge. Turn gently. Cook until sides turn golden brown in colour. Serve with unflavored yogurt.
Amaranth Stir Fry from BC, Canada * Exported from MasterCook * AMARANTH STIR FRY Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Amaranth -- uncooked 1/8 ts Sea salt 1 tb Olive oil 1 c Leeks -- sliced 1/2 c Mushrooms -- sliced 1/2 c Green peppers -- sliced 1 t Soy sauce 1/2 c Whole wheat bread crumbs 1/2 c Scallions -- sliced 1/2 c Pumpkin seeds -- toasted Rinse and drain amaranth. Dry roast amaranth in a hevy skillet over medium heat for 5 minutes. Bring 3 cups water and salt to a boil. Stir in amaranth and return to a boil. Lower heat and place a flame deflector or heat diffuser under the pot. Cover and simmer for 35 minutes or until all water is absorbed, stirring occasionally. Heat a skillet and brush generously with oil. Add leeks and saute for 5 minutes. Add mushrooms and peppers and saute for 10 minutes, stirring often. Sprinkle with soy sauce and one teaspoon water. Sprinkle bread crumbs over top of vegetables. Place amaranth on top of crumbs. Cover and heat through. Stir to combine all ingredients, place in a serving dish and garnish with scallions and pumpkin seeds. Per serving: 340 cal; 11 g prot; 237 mg sod; 51 g carb; 11 g fat; 0 mg chol; 93 mg calcium From DEEANNE's recipe files
Amaretti from Illinois, USA Amaretti 3 cups blanched, slivered almonds 1 1/2 cups white sugar 3 egg whites 1 teaspoon almond extract Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper. In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade. Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.
Amaretti 2from Australia Traditionaaly served at christmas time in Italy. 2 egg whites 1/4 teaspoon salt 1 cup sugar 1 cup chopped blanched almonds 3/4 teaspoon almond extract 1. Add salt to egg whites and beat until frothy. 2. Add sugar gradualy, beating until mixture is stiff but not dry. 3. Add almonds and almond extract and fold in gently. 4. Drop almond mixture on buttered and floured baking sheet by the teaspoon, shape into small mounds, leaving room between each mound. 5. Let stand 2 hours. 6. Bake at 190 degrees celcius for 12 minutes or until they are delicately brown in colour. (375° F.)
Amaretto Freeze3/4 oz. Amaretto 1 maraschino cherry 1/2 cup vanilla ice cream In a blender, combine ice cream and Amaretto. Blend until smooth. Serve in a cocktail glass, topped with maraschino cherry.
Amaretto Peach Cheesecake Amaretto Peach Cheesecake 3 Tbsp. butter 1/3 cup sugar 1 egg 3/4 cup flour 3 8-ounce pkgs. cream cheese, softened 3/4 cup sugar 3 Tbsp. flour 3 eggs 1 16-ounce can peaches**, drained and pureed 1/2 cup Amaretto Heat oven to 450F. Beat butter and sugar until light and fluffy. Add egg and blend well. Add flour and blend well. Spread into a 9-inch springform pan. Bake 10 minutes. Beat cream cheese, sugar, and flour until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and Amaretto and mix well. Pour over crust. Bake 10 minutes. Reduce oven temperature to 250F and continue baking 1 hour. Turn oven off and allow cheesecake to cool in oven for an additional hour. Cool to room temperature and then refrigerate for at least 4 hours (over night is best). I garnish this with toasted slivered almonds and peach slices. and an apricot glaze over the top. ** At this time of the year, whne peach are fresh and wonderfully flavored, substitute 1 1/2 pounds of fresh peaches. Plunge into boiling water for a few seconds and peel. Remove seed and coasrly dice. If they are very soft and ripe just puree, if they are a bit hard, I microwave them with a sprinkle of water for a minute of 2 and then puree. Cheers, Janet
Amaretto Sweet and Sour from US 1/4 cup Amaretto 1/2 cup prepared prepared sweet-and-sour mix 1/2 cup almond simple syrup (recipe follows) 1 teaspoon grenadine lemon juice Fill a tall glass with ice. Add all ingredients and mix well. Lemon juice is according to taste. I only add about a teaspoon. To prepare simple syrup:. Mix equal parts water and sugar in a sauce pan over low heat. Add 1 to 2 teaspoons almond extract. Whisk until well blended and cool. Refrigerate until ready use. (I generally make a large batch and add it to lemonade and tea).
Ambassador's Eggnogfrom U.S. 1 egg 1 cup milk 2 oz cognac 1 oz rum 1 oz creme de cacao Beat egg and add milk to it. Stir in liquor.
Amber Citrus MarmaladeHere's one from circa 1973 (I collect & save recipes for years); so out of my Alton, IL, USA archives, here's a midwestern favorite: AMBER CITRUS MARMALADE 1 Lg. Grapefruit 1 Lemon 1 Lg. Orange Sugar (approx. 7 cups) Wash fruit. Cut grapefruit into 8 wedges, and orange & lemon into 4 wedges. Then cut wedges crosswise into thin slices; save the juice. In a 6-qt. kettle, combine all fruit, fruit juice, and 1 1/2 qts of water. Bring to boiling; boil rapidly, uncovered for 30 minutes or until peel is tender. Measure fruit mixture; return to kettle. Add 1 cup sugar for each cup of fruit mixture. Bring to boiling again, stirring until sugar is dissolved; boil rapidly, stirring frequently for another 30 minutes or until the mixture is thick and reaches jellying point* (Be careful not to overcook since the marmalade would become too dark and tasste scorched.) In the meantime, sterilize 8 (8 oz.) jelly glasses by boiling them for 20 minutes. Keep them in hot water until ready to fill. Lift out with tongs. Remove marmalade from heat. Ladle immediately into hot, sterilized glasses, filling to within 1/2 inch of the top. Cover immediately w/ about 1/8 inch of hot paraffin. Let glasses stand overnight or until cool. Cover glasses with metal lids. Makes 7 or 8 (8 oz.) glasses * To test for jellying point: Dip a large metal spoon into boiling syrup; tilt spoon so syrup runs off edge. Syrup is at jellied point when it doesn't flow, but divides into 2 drops that run together and sheet from the spoon. ***** A "Skeeter's" Neater Way to Do It Tip........... When stuffing snacks, use a pastry tube for soft fillings in things like devilled eggs, stuffing celery, or topping crackers. There's little mess this way and if you use a decorator tip, you'll be a hit with your professional looking touch!
Ambrosia Waldorf Salad from USA 2 cups cranberry halves, fresh or frozen 1/2 cup sugar 3 cups miniature marshmallows 2 cups apples, unpeeled and diced 1 cup seedless green grape halves 1 20 oz. can pineapple tidbits, drained 3/4 cup Hammons Black Walnuts 4 cups nondairy whipped topping 1 cup coconut, shredded or flaked Combine cranberries and sugar in medium bowl. In a large bowl, combine the marshmallows, apples, grapes and pineapples. Add cranberry mixture and Black Walnuts; mix well. Fold in whipped cream. Cover and chill. Sprinkle with coconut before serving. Makes 12-14 servings. source: http://www.black-walnuts.com/homerecipes.asp
Ambrosia's Famous Christmas CakeAmbrosia's Famous Christmas Cake Ingredients: 4 cups all purpose flour 2 tsp. nutmeg 2 tsp cinnamon 1 tsp baking soda 1 tsp ground cloves 1 tsp brandy extract and/or 1/4 c. brandy 1 cup sweet shredded coconut 1 cup golden brown sugar 1 cup dark old fashioned brown sugar 1 lb. unsalted butter 3/4 cup pineapple wedges 3/4 cup mixed fruit 3/4 cup lexia raisins 3/4 cup Thompson raisins 3/4 cup golden raisins 3/4 cup chopped dates 3/4 cup chopped pecans 3/4 cup sliced blanched almonds 3/4 cup chopped walnuts 1/2 cup citron peel 1/2 cup orange and lemon peel 1/2 cup assorted melon cubes 1/2 cup glace cherries 1/2 cup green cherries 1/2 cup currants 1/2 cup blackstrap molasses 1/2 cup pure apple juice 12 egg yolks 12 egg whites Directions: Mix fruit with 2 cups flour mixture. Heat oven to 275 degrees. line with wax paper and grease 6 loaf pans 8" x 4 1/2" X 2 1/2" deep. Beat butter and brown sugar until fluffy. Mix in egg yolks. Then mix in alternately just until smooth remaining flour mixture, juice and molasses. Turn into a large container and stir in fruit mix by hand. beat egg whites until soft peaks are formed and fold in to mixture. Bake for approximately 2 hours. Yields 6 loaves. Wrap well in foil. Can add brandy or rum at intervals. Decorations: Pineapple rings, maraschino cherries,pecans and or walnut halves marzipan, etc.... >From Ambrosia Natural foods recipe as posted in the Toronto Star. B Moore Bob Moore Kincardine Ont. Use of this email address for unsolicited commercial messages will be billed a license fee of $10 per such message. Persons or organizations collecting this email address for such purposes are deemed to have consented to pay this license fee. I encourage others to offer the same license terms in order to make feasible class action relief against junk emailers.
American-style Bulgogi from Tipperary, Ireland Yield: 6 servings 2 lb Beef sirloin, lean 4 T Light soy sauce 2 T water 2 T Scallion; minced 1 Garlic clove; minced 3 T Soy sauce, dark 1 T Sesame oil 1 ts Black bean paste 2 T Shao xing 1 T Sugar 1/4 ts Cayenne pepper 1/2 ts Ginger; freshly grated 1 1/2 ts Sugar 1 T Sesame seed, toasted* 1 T Oil BULGOGI SAUCE Tabasco; to taste Salt; to taste 1 Garlic clove; crushed 1 ts Sesame seed, toasted* 1 ts Scallion; minced 1 T Oil * TOASTED SESAME SEED: Place 1 cup sesame seed and 1 teaspoon salt in a skillet, brown seeds slowly until they are toast-colored and puffed. Stir constantly while toasting. Remove from heat and allow to cool. Pulverize seeds in a mortar or a blender. Store in a tightly capped bottle. DIRECTIONS: Cut beef into very thin strips and pound to flatten; then cut into medium size squares. Combine all the other ingredients. The marinade, as the name of the dish implies, should be quite fiery. Mix meat and marinade and set aside for 4 to 5 hours, or longer if refrigerated. Broil very quickly over hot charcoal, dip in Bulgogi sauce (next recipe) and serve immediately with white rice. NOTE: The marinated beef can also be fried in hot peanut oil for just a few minutes. Crush garlic with sugar and salt to make a smooth paste. Combine with remaining ingredients. Dip broiled or fried beef slices in the sauce.
Amish Corncake Pancakes from USA Amish Corncake Pancakes 1 -1/3 C buttermilk at rm temp. 1 teas. bk. powder 3/4 C Yellow cornmeal 1/4 flour 1 teas. salt 1 teas. sugar 1 egg 1 T cornoil Whisk together buttermilk & bk. soda let sit for 5 mins.Beat egg slightly,stir in oil, add dry ingrdients.Add Buttermilk mixture. The batter will be very thin. On Hot skillet drop heaping T. of batter. 1 1/2 mins. on first side and 1 min. on bottom.Serve hot with syrup. They don't need any butter. The kids love them Makes 32 small pancakes.
Amish Oatmeal Pie Amish Oatmeal Pie 1 1/2 cups milk 3 eggs, lightly beaten 3 Tblspns. butter or margarine, melted 2/3 cup rolled oats 1 1/3 cup dark brown sugar 2/3 cup flaked coconut plus additional for topping 1 9 or 10 inch deep pie shell, unbaked Preheat oven to 425 degrees. Combine milk, eggs, oats, butter, brown sugar and coconut in a large bowl. Mix thoroughly with a wire whisk. Pour into pie shell and sprinkle with additional coconut. Bake for 10 minutes. Reduce heat to 350 degrees and bake for additional 30 minutes or until a knife inserted in the center comes out clean. Good warm or chilled. Beth Jarvis Hart Minneapolis, Minnesota
Amish Rhubarb Jam from Cloquet, MN, USA 5 c Rhubarb, diced 4 c Sugar 6 oz Jello gelatin (strawberry) Mix rhubarb and sugar together and let stand overnight. In morning, cook mixture until rhubarb is soft. Remove from heat and stir in jello until it is dissolved. Jar and seal.
Amok Amok - Cambodia Ingredients Mudfish, lemon grass, kjiey (color beige), romiet (color orange), garlic, dried chilli, salt, fish sauce, 'smiling orange' leaf or its peeled skin (fr. the fruit), 'nhior' leaf, extracted coconut milk, fermented fish (prahok). Preparation Slice mudfish into thin pieces(bones out.) Grind combination of: lemon grass, kjiey, romiet, garlic, dried chilli, salt. Put this mixture onto mudfish. Add some coconut milk to it. Grind small amount of fermented fish. Mix everything up. Add some fish sauce. Stir evenly, bring it to homogneous structure. Fold banana leaf to form small container using wooden pin. Cut 'nhior' leaf into small pieces and place them on bottom of container. Pour the whole thing into the container, steam it for about 15 mns or so. Ready to serve! Note: Mudfish (frozen), kjiey, romiet, 'smiling orange' leaf can be found in Asian grocery store. But 'nhior' leaf, banana leaf are impossible to find in the States. Forget them, I guess(no choice!) Therefore, in the last paragraph, make small container out of aluminum foil and use it as such. Cover it with some plastic sheet prior to steam.
Amrus Title: Amrus Categories: Cocktail, Amour, Drink Yield: 2 servings 6 mangos, very ripe 200 ml milk 1 tb sugar black pepper AMRUS - A aphrodisiac from the southern pacific. Divide mangos into quarters and peel. Process the flesh together with milk and sugar. Season with pepper. Tasty & effective! From: Max de Roche, Cuisine d'amour, Stedtfeld 1991, ISBN 3-927624-63-2 MMMMM TO ALL CANADIANS: PLEASE HELP! While travelling to Canada in 1994 I met a girl named _LEANNA MAILHOT_, but unfortunatly we lost contact due to lot of personal troubles I had. - If you know her, please write me her actual adress, or let her know that I am searching for her. Leanna studied at several places in B.C. (Hope, Kamloops, Nelson and others) and has/had a black labrador called "Ronjon". Thanks, Ronjon. Ronjon M. Sarcar ronjon@postfach.uni-bielefeld.de rmsarcar@post.uni-bielefeld.de Minds are like parachutes - they only work when open.
Anadama Bread MixMM: Anadama Bread Mix ---------- Recipe via Meal-Master (tm) v8.02 Title: Anadama Bread Mix Categories: Breads Yield: 2 servings Mix (for 2 loaves) 9 c Flour 1 1/2 c Yellow cornmeal 2 3/4 ts Salt 2 pk Dry yeast 2 1/2 c Warm water 3/4 c Molasses 1 Stick softened margarine Additional flour if needed Combine all ingredients for mix in a plastic bag. Add the dry yeast to bag and shake well.Stir water and molasses in a large bowl. Add margarine and let stand for 5 minutes. Sprinkle in the yeasted mix over this a little at a time mixing until a stiff dough forms. Knead 8 to 10 minutes adding more flour if necessary to make a pliable dough. Place dough in greased bowl, cover and let rise double in bulk in a warm place about 1 1/2 hours. Punch down and divide into two. Roll each piece into a 9 x 14 inch rectangle and roll up from short end to form a loaf. Tuck ends under and place in greased regular loaf pans. Let rise double in bulk. Bake in a 375 oven until rich brown about 50 minutes or tested done. Remove from pans and cool on rack.
Ancho Chili Sauce >> ANCHO CHILI SAUCE from:Susanna Foo Chinese Cuisine makes about 4 cups 3 dried ancho chile peppers 1/4 cup corn oil 1/2 cup chopped onion 2-3 jalapeno peppers, finely chopped 1 tablespoon roasted Sichuan peppercorns 1/2 cup white wine 6 cups chicken stock 3-4 star anise 1 tablespoons coarse or kosher salt 1 teaspoon sugar 1 teaspoon freshly ground white pepper 1 tablespoon cornstarch, mixed with 2 tablespoons water. Soak the chili peppers in hot water to cover for about 30 minutes or unti soft, when soft drain and puree and set aside. (I keep the water to add to broth) Heat the oil in a large skillet. Add the onion and cook over high heat until soft and golden. Add the jalapeno peppers and the Sichuan peppercorns, and cook for 1-2 minutes. Add the wine and the pureed chiles, and boil for about 5 minutes or until the wine is almost evaporated. Add the remaining ingredients. Reduce the heat to low and simmer, uncovered , for about 30 minutes or until reduced by about half. Strain the sauce and keep warm. Any remaining sauce can be stored in the fridge for 1 week or frozen for up to 3 months. Mail Order Sources Kim Man Food 200 canal street New York, NY 10013 212- 571-0330 House of rice 4112 University Way NE Seattle, WA 98105 206-545-6956 Oriental Food Market 2801 West Howard Street Chicago, Ill 60645 312-274-2826 Oriental Pantry 423 Great Road Acton, MA 01720 800-828-0368
Ancho-rubbed Game Hen * Exported from MasterCook Mac * Ancho-rubbed Game Hen Recipe By : Bobby Flay, Mesa Grill/tpogue@idsonline.com Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ancho chilies -- dried 8 cups boiling water 2 tablespoons garlic -- minced 1/2 teaspoon salt 2 tablespoons cilantro -- minced 2 cups cornmeal 2 tablespoons curry powder 2 tablespoons cumin -- ground salt and pepper 2 Rock Cornish game hens breast -- skinned and boned 1 cup olive oil Preheat the oven to 400F. Place the ancho chilies in a large bowl, cover them with the boiling water, and soak them for 30 minutes to overnight. Drain the chilies well, then remove and discard the seed and stems. Place the chilies in a blender with the ga rlic, salt, and cilantro. Puree and set aside. Combine the cornmeal, curry pwoder, cumin, salt, and pepper and spread in a jelly-roll pan. Spread the hen breasts generously and evenly with the chili puree, then dredge them in the seasoned cornmeal. Place a large saute pan or skillet over high heat,. add the oil and heat until it begins to smoke. Add the hen breasts and cook 2 to 3 minutes, or until the topping is crisp. Turn the breasts, cook the other side until crisp, then transfer the breasts to the preheated oven to cook another 5 minutes, or until opaque throughout. - - - - - - - - - - - - - - - - - - Per serving: 1519 Calories; 113g Fat (66% calories from fat); 14g Protein; 117g Carbohydrate; 0mg Cholesterol; 584mg Sodium NOTES : Chicken Breasts may be used. Bake the chicken breasts an addition 10 minutes.
Anchoïade from Chicago, IL 4 cloves garlic, peeled 15 salted anchovies, rinsed, dried and filleted (30 canned anchovy fillets may be substituted, drain and dry them) 1/2 cup olive oil 2 teaspoons red wine vinegar 1/4 teaspoon freshly ground pepper Pass the garlic cloves through a garlic press. In a mini-food processor combine the garlic and anchovies and process until it resembles a paste. Remove from processor and in another bowl, whisk the olive oil and the vinegar into the anchovy paste, until smooth. Anchoïade may be used as a dip with crudités or as a spread for toasted baguette slices. It can be used as a condiment to liven up hard-boiled eggs or in pissaladière. Parsley, capers or olives may also be added to give a different flavor to the anchoïade.
Andaluzia from Bronx, NY, USA Sherry and Orange Andaluzia is another hot weather drink which is a favorite. 2 cups dry sherry 2 cups fresh orange juice crushed ice 1/2 cup club soda Pour Sherry and orange juice into large pitcher. Add ice and club soda. Serve immediately while carbonation lasts. yield: 1 quart
Andouille Barbeque Sauce from US 4 cups onions, finely chopped 1 cup celery, finely chopped 1 cup bell pepper, finely chopped 1 cup parsley, finely chopped 1 cup peanut oil 1 tablespoon garlic, finely chopped 3 cups steak sauce 1/2 cup Louisiana hot sauce 3 cups ketchup salt, to taste 1 cup Southern Comfort 1 pound andouille sausage Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours. Makes about 3/4 gallon. This will keep in the refrigerator for weeks. Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce. Heat well on stove or in a chafing dish. Serve with small pieces of French bread or use toothpicks to spear andouille. You will need plenty of napkins, also, too. Other smoked sausages may be used, but we like andouille.
AnesplatzchenA great coffee dunker from Europe! Anise cookies "anesplatzchen" Title: Anise cookies "anesplatzchen" Categories: Cookies, Ethnic Yield: 5 dozen 3 Eggs, room temperature 1 c Plus 2 Tbs. sugar 1 3/4 c Flour 1/2 ts Baking powder 1/2 ts Salt 1 1/2 ts Anise extract Beat eggs until fluffy in mixer bowl at medium speed. Gradually beat in sugar. Continue beating 20 minutes more ( a must ). At low speed blend in flour, baking powder and salt. Add anise extract and beat only to blend. Drop by teaspoonsful on greased and floured baking sheets about 1/2 inch apart. Swirl each to make a circular form. You can bake these two ways. Either let stand on baking sheets for 8 hours at room temperature ( to dry out ) or bake immediately. Either way bake at 325 degrees about 10 minutes or until firm looking or set. cool on rack and store airtight. If made the first way to dry out these are a coffee dunker cookie or if baked immediately they are much softer and delicate. Either way they are delicious. I bake mine the second way.
Angel Food Cake This Angel Food Cake is turned out very well and tastes great! The other recipe tastes good as well. Enjoy:-) * Exported from MasterCook Mac * Angel Food Cake Recipe By : The Good Housekeeping Cookbook Serving Size : 12 Preparation Time :0:10 Categories : Cake Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c powdered sugar -- sifted 1 c unbleached flour -- sifted 1 1/2 c egg whites -- whipped 1 1/2 tsps cream of tartar 2 tsps vanilla 1/4 tsp salt 1/4 c almond extract 1 c granulated sugar Preheat oven to 375. In a mixing bowl, combine powdered sugar and flour; set aside. In another mixing bowl, with mixer at high speed, beat egg whites, cream of tartar, vanilla, salt, and almond extract until well mixed. Beating at high speed, gradually sprinkle in granulated sugar, 2 tablespoons at a time; beat just until sugar is dissolved and egg whites stand in stiff peaks. Do not srcape sides of bowl during beating. With rubber spatula, fold in flour mixture, about 1/4 at a time, just until flour disappears. Pour mixture in unprepared 10" tube pan. With metal spatula, cut through batter to break large air bubbles. Bake for 35 minutes. - - - - - - - - - - - - - - - - - - Per serving: 179 Calories; 0g Fat (0% calories from fat); 4g Protein; 39g Carbohydrate; 0mg Cholesterol; 95mg Sodium NOTES : To freeze, place unfrosted cake in a freezer bag or airtight container. Seal, label, and freeze for up to 3 months. Thaw at room temperature about 3 hours. * Exported from MasterCook Mac * Berry Trifle Recipe By : Unknown Serving Size : 12 Preparation Time :0:10 Categories : Cake Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c water -- boiling 6 ozs raspberry gelatin powder 2 c cold water 2 c bananas -- sliced 21 ozs blueberry pie filling 1/2 angel food cake -- cut into 1" cubes 1/2 c orange juice 5 1/8 ozs fat-free vanilla pudding 2 1/2 c skim milk 1 c Cool Whip Lite® -- thawed blueberries -- for garnish raspberries -- for garnish In a mixing bowl, combine boiling water and gelatin; stir until gelatin dissolves, 2 minutes. Add cold water, stirring until slightly thickened. Stir in bananas and blueberry pie filling; set aside. Place cake cubes in a 13 x 9" pan. Drizzle orange juice over cake cubes, and toss well. Spoon gelatin mixture over the cake cubes and cover. Chill 30 minutes in the freezer. Meanwhile, prepare vanilla pudding according to package directions, using 2 1/2 cups of skim milk. Fold whipped topping into the vanilla pudding, and spread over gelatin mixture. - - - - - - - - - - - - - - - - - - Per serving: 244 Calories; 1g Fat (3% calories from fat); 5g Protein; 55g Carbohydrate; 1mg Cholesterol; 242mg Sodium Serving Ideas : Cover and chill until ready to serve. NOTES : When ready to serve, garnish with blueberries and raspberries. -- Anita A. Matejka Texas, USA
Angel's Stuffed Mushroomsfrom NSW, Australia 1 large field mushroom per person thickly slices of ripe tomato ¼ tespoon finely chopped fresh Greek Oregano, plus ¼ teaspoon finely chopped fresh sage, mixed together. ¼ cup grated tasty cheese ½ teaspoon Balamic vinegar wipe mushroom caps clean with a clean cloth. do not peel. preheat oven to 180ºC (350ºF) Place m/rooms onto an oven slide. cap side down. sprinkle with the mixed chopped herbs, then top with some of the grated cheese. a light sprinkle of Balsamic vinegar. now a slice of tomato, finally top off with the remaining cheese, light sprinkling Salt& Pepper. place in preheated oven until m/rooms are tender when tested w/- a skewer (about 30 minutes).
AnguBrazilian Cornmeal 1 tbsp oil 2 cloves garlic, minced ~ 2 tsp 1 white onion, finely chopped ~ 1/4 cup 2-3 cups cold water 1/2 cup stone ground cornmeal salt and fresh ground black pepper, to taste Servings: 6 to 8 Notes: Angu (pronounced "aing goo") is a sort of polenta, one of the many cooked starch pastes one finds in Brazil. For best results, use a fine, stone ground cornmeal. Heat the oil in a large saucepan. Cook the garlic and onion over medium heat for 2 to 3 minutes or until soft but not brown. Add 2 cups water and bring to a rapid boil. Add the cornmeal in a thin stream through your fingers, stirring vigorously to prevent lumps. The mixture should be the consistency of choux pastry or soft ice cream. If too thick, make a hole in the angu with a wooden spoon and stir in a little cold water. Reduce the heat to low and gently simmer for 3 to 4 minutes. Correct the seasoning and serve at once. Note: For a prettier presentation, the angu can be spooned into a thickly buttered tube pan and unmolded onto a platter.
Anise Cookies from US Yield: 5 dozen. 3 Eggs, at room temperature 1 c Plus 2 tb sugar 1 3/4 c Unsifted all-purpose flour 1/2 ts Baking powder 1/2 ts Salt 1 1/2 ts Anise extract Grease and flour three cookie sheets. In large bowl, with electric mixer at medium speed, beat eggs until very thick and light. Gradually beat in sugar. Continue beating 20 minutes longer. At low speed, beat in flour, baking powder, salt; beat 1 minute. Add anise extract; beat just until blended. Drop by teaspoonfuls, 1/2 inch apart, on prepared cookie sheets. Swirl each, to make into a circle. Let stand at room temperature, uncovered, 8 hours, or overnight. Preheat oven to 325F. Bake cookies about 10 minutes, or until smooth and firm when pressed with fingertip. Cool cookies on wire rack. Then store in airtight container. Makes about 5 dozen.
Anise Cookies 2 from US Yield: 3 dozen. 2 c Flour 2 ts Ground anise seed (or 1 ts anise extract) 1/2 ts Baking powder 1/8 ts Salt 1 lg Lemon 2/3 c Sugar 1/2 c Vegetable shortening 5 3/16 tb Unsalted butter 1 Egg yolk 1 ts Vanilla extract 1 tb Sugar (for decoration) 1 ts Ground cinnamon (for decor.) Thoroughly stir together flour, anise, baking powder, and slat and set aside. Using a small sharp knife peel a thin layer of zest (without white membrane) from the entire lemon. Combine lemon zest and sugar in a food processor fitted with a steel blade. Process until zest is very finely minced. Add shortening and butter to the processor and process for one minute. Add egg yolk and vanilla and process 20 seconds longer. Add dry ingredients and continue processing just until they are blended. Divide dough in half and place each portion between large sheets of waxed paper and roll out to 1/8 inch thick. Check the underside of the dough to check for any creases. Slide dough onto a large tray or baking sheet and refrigerate for 15 minutes, or until the dough is chilled and slightly firm. Preheat oven to 375 degrees F. Lightly grease several baking sheets. Work one half of the dough at at time. Turn the dough over and peel the sheet of wax paper off of the dough and replace the paper loosely. Then turn the dough right side up. Peel off and discard the top sheet of paper. Using assorted 2 1/4 to 3" cookie cutters cut out cookies. Place in the oven and bake for 8-10 minutes or until just brown ant the edges. Remove from the oven and let stand for 3 minutes. Transfer to wire racks and let stand until cooled completely. Sprinkle cookies with the decoration mixture.
Anise Cookies 3 from US Yield: 6 dozen. 2 Eggs 170 g Sugar 170 g Flour 1 tb (heaped) ground anise seeds Beat the eggs and the sugar to fluffy cream. Add flour and anise. With 2 teaspoons place small heaps on your baking sheet. Let them dry overnight. Next morning heat your oven to 180 degrees Celsius(!) Bake the cookies for 8-10 minutes. They should keep their pale colour.
Anti-Vampire Pizza Anti-Vampire Pizza (dead easy too!) Base : any pizza base your heart desires. Sauce : raw garlic cloves, crushed or chopped, add enough olive oil to cover the garlic pieces. I usually snip in some fresh basil leaves and add a dash of Italian seasoning. Depending on your taste (and nutritional inclinations!), you can massage, drizzle or pour the oil onto the base, making sure you have a decent amount of garlic distributed on the crust. I usually end up using at least 3 cloves for a 10" pizza. Top with toppings of choice, and as much or as little mozzarella cheese as you like. Topping Variations : 1. Vegetarian For a 10" pizza, slice up 10 mushrooms and a medium-sized onion. Saute onions until limp, add mushrooms and cook until onions are golden. (For a double whammy, I used olive oil in which chopped garlic had been sitting for a day, and also added a clove of minced garlic to the saute mixture. A little nugget of garlic or herb butter will also add extra flavour, but that's optional.) Season to taste with a teaspoon (or more!) of lime or lemon juice, and pepper. 2. Garlicky Shrimp Both fresh and cooked shrimp are fine for this. As for the veggie pizza, saute an onion and a clove of garlic. Chuck the peeled shrimp in halfway if you're using the raw stuff, if not, add cooked shrimp when the onion/garlic mixture is golden. Whack them around so they are well coated. Adding some rosemary, basil and/or a dash of Italian seasoning is also nice. ~Su-Lyn % Pflueckt Rosenknospen, solange es geht^ ^Seah % die Zeit sehr schnell euch enteilt ~ ~ceteris paribus, vice versa % dieselbe Blume, die heute noch steht ^ ^www.singnet.com.sg/~sulyn % ist morgen dem Tode geweiht. ~
Antipasto Salad Bowl Hi everyone! Here's a great, easy antipasto recipe! ANTIPASTO SALAD BOWL 1 small head romaine lettuce, broken in bite-size pieces 1 cup cooked green beans 1 cup cooked zucchini 4 slices salami, cut into thin sticks or slices 1 small green pepper, halved, seeded and diced 1/2 cup sliced black olives 1/2 cup any type bottled Italian salad dressing Grated Parmesan cheese Place lettuce in a large salad bowl; add green beans, zucchini, salami, green pepper and olives. Drizzle salad dressing over and toss to blend; sprinkle with Parmesan cheese and toss again. Julie Michigan, USA
Anzac BiscuitsDuring World War 1, the wives, mothers and girlfriends of the Australian soldiers were concerned for the nutritional value of the food being supplied to their men. Here was a problem. Any food they sent to the fighting men had to be carried in the ships of the Merchant Navy. Most of these were lucky to maintain a speed of ten knots (18.5 kilometers per hour). Most had no refrigerated facilities, so any food sent had to be able to remain edible after periods in excess of two months. A body of women came up with the answer - a biscuit with all the nutritional value possible. The basis was a Scottish recipe using rolled oats. These oats were used extensively in Scotland, especially for a heavy porridge that helped counteract the extremely cold climate. The ingredients they used were: rolled oats, sugar, plain flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water. All these items did not readily spoil. At first the biscuits were called Soldiers' Biscuits, but after the landing on Gallipoli, they were renamed ANZAC Biscuits. A point of interest is the lack of eggs to bind the ANZAC biscuit mixture together. Because of the war, many of the poultry farmers had joined the services, thus, eggs were scarce. The binding agent for the biscuits was golden syrup or treacle. Eggs that were sent long distances were coated with a product called ke peg (like Vaseline) then packed in air tight containers filled with sand to cushion the eggs and keep out the air. As the war drew on, many groups like the CWA (Country Women's Association), church groups, schools and other women's organisations devoted a great deal of time to the making of ANZAC biscuits. To ensure that the biscuits remained crisp, they were packed in used tins, such as Billy Tea tins. You can see some of these tins appearing in your supermarket as exact replicas of the ones of earlier years. Look around. The tins were airtight, thus no moisture in the air was able to soak into the biscuits and make them soft. Most people would agree there is nothing worse than a soft biscuit. During World War 2, with refrigeration in so many Merchant Navy Ships, the biscuits were not made to any great extent. It was now possible to send a greater variety of food, like fruit cake. ANZAC biscuits are still made today. They can also be purchased from supermarkets and specialty biscuit shops. Around ANZAC Day, these biscuits are also often used by veterans' organisations to raise funds for the care and welfare of aged war veterans. 1 cup plain flour 1 cup rolled oats (regular oatmeal) uncooked 1 cup desiccated coconut 1 cup brown sugar 1/2 cup butter 2 tbsp golden syrup (or honey) 1 tsp bicarbonate of soda 2 tbsp boiling water Combine the flour (sifted), oats, coconut and sugar in a bowl. Melt the butter and Golden Syrup (or honey) in a saucepan over a low heat. Mix the bicarbonate of soda with the water and add to the butter and Golden Syrup. Pour the liquids into the dry ingredients and mix well. Spoon dollops of mixture, about the size of a walnut shell, onto a greased tin leaving as much space again between dollops to allow for spreading. Bake in a moderate oven, 180C / 350F, for 15-20 minutes. Cool on a wire rack and seal in airtight containers. Notes The American tablespoon is a little smaller than the British tablespoon, so be generous with your Golden Syrup (or Honey) and Water. If you have any thoughts of keeping the biscuits for any length of time I suggest you keep them in a padlocked container! For a little variety you may wish to add 2 teaspoons of ginger spice or even Wattle Seeds, a recent addition but don't ask me where to get them.
Appelbeignets DUTCH APPLE FRITTERS(Appelbeignets) from:Great Recipes of the world Nov 1982 8-10 apples peeled, cored and sliced or cut into rounds at 1/3 inch thick 2 cups all-purpose flour, sifted 1 12 oz can or bottle of ale 1/2 teaspoon salt Oil, lard or shortening confectioners' sugar Combine ale, flour and salt with a form or whisk, until mixture is smooth. Dip apple slices in mixture. Fry in deep fat or in 1 inch of oil in heavy skillet at 370 degs frying temperture. Drain. sprinkle with confectioners' sugar. Serve immediately. serves 4-6
Apple and Cinnamon Cheesecake from UK Apple and Cinnamon Cheesecake This is 1 of 100 new recipes added to the Sainsbury's archive at The UK Recipe Achive this week. There are now 1300 recipes from the UK Supermarket chain's website on-line in both Mastercook and Mealmaster formats. I believe Graham Crackers can be substituted for digestive buscuits. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Apple And Cinnamon Cheesecake Recipe By : Serving Size : 1 Preparation Time :2:00 Categories : Sainsbury13 Sainsbury's Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Bramley apples -- peeled and roughly -- chopped 50 grams unsalted butter -- (2oz) 125 grams digestive biscuits -- (4oz) 2 200 g Creamery Lite soft cream cheese 2 medium sized eggs -- beaten 3 teaspoons cornflour 2 teaspoons ground cinnamon 200 milliliters double cream -- (7 floz) Pre-heat the oven to 180 C, 350 F, Gas Mark 4. Place the apple with 3 tablespoons of water into a saucepan over a moderate heat. Cook the apple for approximately 10 minutes until it becomes soft and pulpy , stirring occasionally. Place the cooked apple into a blender or food processor and blend for 30 seconds. Pour the puree onto a plate to cool for 10 minutes. Whilst the apple is cooling, place the biscuits into the blender or food processor and blend for 30 seconds. Melt the butter in a saucepan over a moderate heat. Add the biscuit crumbs to the melted butter and mix well. Pour the crumb mixture into a 20cm ( 8 inch )loose based ( spring form clip ) tin and press the crumb mixture down. Refrigerate the base until the cheese mixture is ready for use. Place the cream cheese and sugar in a mixing bowl and beat well for approximately two minutes. Add the beaten eggs , cornflour , apple puree and spice and mix until incorporated . Pour in the cream and mix for a further minute. Pour the cheesecake mixture onto the biscuit base. Place the tin onto a baking sheet and place into the pre-heated oven. Bake the cheesecake for 1 hour and then turn the oven off leaving the cheesecake in the oven for a further 30 minutes Cool the cheesecake in the tin. Notes Serve at room temperature with soured cream. Converted by MC_Buster. NOTES : A fabulous baked cheesecake lightly spiced with cinnamon. The texture is light and moussey and this works well with the fruit and spice. -- Alan Hewitt
Apple Cake from Bronx, NYC Apple Cake ( AEblekage)Denmark source:The wonderful World of cooking 2 pounds apples, pared, quartered, and cored sugar to taste 1 teaspoon vanilla 4 cups dry bread crumbs or 4 cups cake crumbs 2 cups fruit jam 1 cup butter, melted 1/2 cup heavy cream, whipped 1 cup red currant jelly Cook apples with a little water until soft. Press through sieve. Add sugar and vanilla. Spread successive layers of crumbs, applesauce, crumbs, and jam in greased baking dish, ending with layer of crumbs. Press down in dish. Pour butter over. Bake at 400 degF. for 30 minutes. cool. Garnish with whipped cream and jelly. serves 8 note: You can substitute bottled apple sauce adding vanilla and if needed, more sugar.
Apple Cake With Frosting Hi everyone! With autumn right around the corner (at least here in Michigan!--it's too cold too soon) and apple season too, here are two apple cake recipes for you all to try! APPLE CAKE WITH FROSTING 1 1/2 cups vegetable oil 2 cups sugar 3 eggs 3 cups flour 1 1/2 tsp baking soda 1/2 tsp salt 1 1/2 tsp cinnamon 3 cups chopped apples 1 cup pecans 1 tsp vanilla 1 cup coconut (this is optional) Beat oil, sugar and eggs together in a bowl. Add rest of ingredients and beat well. Pour into a greased 13x9 inch baking pan and bake at 350 degrees for 55-60 minutes. Frost cake when slightly cooled. FROSTING: 1/2 cup butter 1/2 tsp salt 1 cup firmly packed brown sugar 2 tbs evaporated milk Place in saucepan and heat to melt butter and dissolve sugar. Add confectioner's sugar to mixture to thicken to desired spreading consistency. Enjoy! Julie Michigan, USA
Apple Caramel Dessert APPLE CARAMEL DESSERT from: Good Housekeeping Illustrated Microwave Cookbook serves6 3/4 cup all purpose flour 3 tablespoons dark brown sugar 3/4 teaspoon ground cinnamon 2 tablespoons shortening 5 tablespoons butter or margarine, chilled 2-3 tablespoons ice water 4 tablespoons sugar 3 tablespoons cold water 8 small apples, peeled, cored and thickly sliced Ice Cream or Heavy or whipping cream 9" broiler safe pie plate In food processor , process flour, dark brown sugar, and cinnmon until blended. Add shortening and 3 tablespoons chilled butter or margarine. Process until mixture resembles coarse crumbs or use plastry blender or fingertips. Into mixture sprinkle 2 tablespoons ice water. With pulsing motion, process just until mixture begins to hold together. If necessary, add another tablespoon of ice water. Do not over process or mixture will be tough. Shape into ball. Flatten slightly, wrap in waxed paper and refridgerate 30 minutes. Prepare caramel. In pie plate, Place remaining butter . Heat, covered with paper towel on HIGH (100%power) 45 seconds, or until melted. Stir in sugar and cold water. Cook on HIGH 6-9 Minutes, without stirring. Just until mixture turns golden, watching carefully since caramel burns easily and continues to cook and darken when removed from oven. (I check this every 2 minutes) Remove pie plate from oven. Stir caramel once to distribute color evenly. In caramel, carefull arrange apple slices in concentric circles. (there will be enough for 2-3 layers) On lightly floured surgace, with floured rolling pin, roll dough into 9 inch round, 1/4 inch thick. Place on top of apples. Cook on HIGH 7-10 minutes., Until sruface looks dry. Lightly brown under preheated broiler. Let stand on heat safe surface 5 minutes. with knife, loosen dessert from side of pie plate. Invert pie plate onto serving platter. Carefully remove pie plate to unmold dessert. With rubber spatula, loosen any slices sticking to pie plate. Place on top of dessert. Serve warm or cover and chill to serve later. I like this warm with a scoop of vanilla icecream or cold with sweetened whipped cream or fruit sauce.
Apple Cheese Crisp from Winchester, VA, USA Apple Cheese Crisp Hello, Dave! Once again my conscience is getting the better of me for enjoying all the recipes and not submitting many - so here I go. Winchester, Virginia, is surrounded by apple orchards. So this time of year I never seem to have enough recipes to use them. This recipe was given to me and was supremely delicious! Hope y'all enjoy! Apple Cheese Crisp Filling: 5 medium apples ½ cup sugar ½ cup brown sugar 1 tsp grated lemon peel ½ tsp cinnamon ½ tsp coriander (optional) 2 Tbsp water or cider 1 Tbsp lemon juice Topping: 1 cup flour ½ cup sugar 1 tsp salt 1 cup shredded sharp cheddar ½ cup butter Preheat over to 325 degrees. Peel, core and slice apples. Place apples into buttered 8 x 8 baking dish. Combine sugar, brown sugar, lemon peel, cinnamon and coriander. Sprinkle over apples. Mix well with your hands. Combine water/cider and lemon juice. Sprinkle mixture over apples. In medium bowl (or food processor) combine ingredients for topping. Mix until crumbly. Put topping over apples, patting down with your hands. Bake for 55-60 minutes until mixture is golden brown and bubbles up in the center. Serve warm with cream, whipped topping or ice cream. (NOTE: ANY apples can be used in this. It is a quick use for leftover “eating” apples such as Red Delicious.)
Apple Cider Sauce1/2 c. dark brown sugar (less for sweet cider) 3 c. apple cider 3/4 tsp. ground cloves 1/8 tsp. ground cinnamon 1/4 tsp. ground nutmeg 7 tsp. cornstarch 2 Tbsp. water 1 1/2 tsp. lemon juice Combine brown sugar, apple cider, cloves, cinnamon and nutmeg in saucepan. Boil. Combine cornstarch and water in separate bowl. Slowly add cornstarch mix to boiling apple cider, stirring constantly until the sauce thickens slightly. Remove sauce from heat. Stir in lemon juice.
Apple Crisp Hello, I just took a pan of this out of my oven.......so I thought that I might so ahead and send it out. Makes you house smell wonderful, and is a great fall dessert, especially when the meal is a pork roast!! Enjoy!! APPLE CRISP 5 cups Golden Delicious apples - peeled and sliced 1/2 cup sugar 1/2 cup butter or margarine 3/4 cup quick-cooking rolled oats 1/2 cup unsifted all-purpose flour 1/2 cup sugar 1/2 cup chopped nuts (almonds or pecans) Combine apple slices and 1/2 cup sugar in bottom of a 2-quart casserole. Mix butter, oats, flour, 1/2 cup sugar and nuts. Sprinkle butter and oat mixture over apples. Bake in preheated 350 degree oven for about 1 hour until topping is browned and apples are tender. Serve warm. This is delicious topped with a scoop of vanilla ice cream.
Apple Dapple CakeThis is my favorite apple pie. APPLE DAPPLE CAKE 3 eggs 1 tsp. soda 1-1/4 cup oil 2 tsp. vanilla 2 cups sugar 3 cups chopped apples 3 cups plain flour 1-1/2 cups chopped pecans 1 tsp. salt Mix eggs, oil, and sugar well. Add flour, salt and soda (mixed well), then vanilla, apples and nuts. Spread in well-greased tube pan. Bake at 350 d. 1 hr. While hot, use ice pick to poke holes in cake. Spread topping on while hot. Cool and remove from pan. Topping: Combine in saucepan 1 cup brown sugar, 1/4 cup milk, 1/2 cup margarine. Bring to a boil and simmer 2-1/2 minutes. This is really delicious!! Judy Howle Columbus, Mississippi howle@ebicom.net
Apple Date Crisp from UK Apple Date Crisp This is 1 of 613 Taste Of Home recipes in a new archive at The UK Recipe Archive this week in both Mastercook and Mealmaster formats. To download go to http://ukrecipes.co.uk/ * Exported from MasterCook * Apple Date Crisp Recipe By : TASTE OF HOME DEC/JAN 1996 Serving Size : 6 Preparation Time :0:00 Categories : Tasteofhome1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups peeled tart apples -- sliced 2 cups dates -- chopped 2/3 cup packed brown sugar 1/2 cup all-purpose flour 1 teaspoon ground cinnamon 1/3 cup butter or margarine 1 cup chopped nuts additional apple slices -- optional Combine the apples and dates in an ungreased 13x9x2" baking dish. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Add nuts; sprinkle over apples. Bake at 375 degrees for 35-40 minutes or until the apples are tender. Serve warm. Garnish with apple slices if desired. Yield: 6-8 servings.
Apple Everything Cake from New York, USA 1 cup oil 1/4 cup half and half or milk 2 cups sugar 4 eggs 3 cups flour 1 tsp baking soda 1 tsp baking powder 1/4 tsp salt 2 tsp pure vanilla or almond extract etc. 3 small apples peeled and coarse chopped 1/4 cup dark raisins 1/4 cup chocolate chips 1/3 cup chopped walnuts, almonds or pecans 1/4 cup flaked coconut 1/4 cup drained and chopped maraschino cherries powdered sugar mixed with cocoa as garnish This recipe is very simple and delicious and tastes best when aged. Because my recipe does not include any cinnamon ( I don't care for the brownish batter color ) , use of a pure flavor extract is very important. I send this cake often as part of a care package to my daughter in college. Grease and flour a large fluted cake pan. Preheat oven to 325F. Beat oil, milk, extract and sugar till well combined. Beat in eggs to combine. Sift dry ingredients together and beat into to wet mixture and combine well. Stir in fruits and nuts.Turn batter into pan and bake until tested done with wooden toothpick- about 60 to 75 minutes. Cool in pan 15 minutes and remove to rack to cool well. Wrap overnight before slicing for best flavor. Dust with sugar/cocoa. 1 large moist cake. Freezes well. Visit Joan and Larry's Homepage Home of: Joan's Baking and Culinary Adventures http://www.pipeline.com/~rosskat/
Apple Ginger Upside-Down Cakefrom UK Apple Ginger Upside-Down Cake This is 1 of 95 Gourmet & Bon Appetit recipes in a new archive at The UK Recipe Archive this week. These recipes are from January and February 1990 - old but good! To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Apple Ginger Upside-Down Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : February 1990 Gourmet/Bon Appetit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 stick unsalted butter -- melted (1/4 cup) 1/4 cup firmly packed light brown sugar 2 tablespoons finally chopped crystallized ginger plus -- additional for garnish 2 tablespoons currants or raisins 1 large MacIntosh or Granny Smith apple -- peeled, cored, and sliced thin 1 tablespoon fresh lemon juice 1/2 cup all-purpose flour 1/2 teaspoon double-acting baking powder 1/4 teaspoon salt 1/2 teaspoon cinnamon 2 large eggs 1/4 cup plus 2 tablespoons granulated sugar 1/2 teaspoon vanilla whipped cream or vanilla ice cream as an accompaniment Onto an 8-inch round cake pan pour the butter, swirling the pan, and sprinkle it with brown sugar, 2 tablespoons of the ginger, and the currants. In a small bowl toss the apple slices with the lemon juice and arrange them evenly over the currants. Into another small bowl sift together the flour, the baking powder, the salt, and the cinnamon. In a bowl with an electric mixer beat the eggs with the granulated sugar and the vanilla for 3 to 5 minutes, or until the mixture is thick and pale and forms a ribbon when the beaters are lifted. Fold in the flour mixture gently but thoroughly, pour the batter over the apple slices, and bake the cake in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until the tester comes out clean. Run a sharp knife around the edge of the pan, invert the cake onto a serving plate, and serve it warm with the whipped cream, sprinkled with the additional ginger. Gourmet February 1990 Converted by MC_Buster. -- Alan Hewitt
Apple Lasagna Title: Apple Lasagna Categories: Desserts Yield: 12 servings 2 c Shredded cheddar cheese 1 c Ricotta cheese 1 Egg; lightly beaten 1/4 c Sugar 1 ts Almond extract 2 20 oz. cans apple pie filling 8 Lasagna noodles, cooked; rinsed 6 tb All-purpose flour 6 tb Packed brown sugar 1/4 c Quick-cooking oats 1/2 ts Ground cinnamon ds Ground nutmeg 3 tb Margarine 1 c Dairy sour cream 1/3 c Packed brown sugar Recipe by: Cindy Revelle Combine Cheddar cheese, ricotta cheese, egg, granulate sugar and almond extract in medium bowl; blend well. Spread 1 can apple pie filling over bottom of greased 13x9" pan. Layer 1/2 of the noodles over filling, then spread cheese mixture over noodles. Top with remaining noodles, then remaining can of apple pie filling. Combine flour, 6 Tbls brown sugar, oats, cinnamon and nutmeg in small bowl. Cut in margarine until crumbly. Sprinkle over apple pie filling. Bake in preheated 350F oven 45 minutes. Cool 15 minute. Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover; refrigerate. To serve, cut lasagna into square and garnish with sour cream mixture.
Apple Nut Cake Here's an old recipe that my mom passed down to me. You can tell it's old because it asks you to start in a cold oven and uses oleo (mom said that was used during WWII). I request this for my birthday every year. APPLE NUT CAKE (Don't use mixer and begin in cold oven) Mix: 1 1/4 cup oil 2 cups sugar 3 beaten eggs Add: 2 large, peeled, finely chopped apples 1 cup chopped nuts - pecans or walnuts Sift: 3 cups flour 1 teaspoon salt 1 teaspoon soda add sifted mixture to above 1/3 at a time, then Add: 2 tsp. vanilla Bake in 325! oven (start cold) for 1 1/2 hours in greased tube pan. After cooling, poke holes all over and cover with glaze (below). BROWN SUGAR GLAZE 1 stick butter or oleo 1 cup brown sugar 1/4 cup evaporated milk 1 teaspoon vanilla Cook butter and sugar over low heat until butter melts. Add evaporated milk. Bring to hard boil. Cool and stir; beat with a spoon. Add vanilla. Pour slowly over cake - EAT!! Brenda Turner, Santa Clara, CA USofA mine not my employers!
Apple Pecan Crumb Pie Hi everyone! This pie is delicious with ice cream on a summer day! APPLE PECAN CRUMB PIE 6 large apples (I use Granny Smith) 1 9" deep dish pie shell 1 cup sugar 1 tsp cinnamon 3/4 cup flour 1/2 cup butter or margarine 1 cup ground pecans Pare apples; cut into slices and arrange in pie shell. Mix 1/2 cup sugar with cinnamon and sprinkle over apples. Sift 1/2 cup sugar with flour; cut in butter until crumbly. Add pecans and sprinkle over apples. Bake at 400 degrees for 40-50 minutes. Julie Michigan, USA
Apple Pie Bread from posted by pinkymac at IDunno's site. 1-1/2 teaspoons active dry yeast 1-1/2 teaspoons ground cinnamon 5 Tablespoons white sugar 3-1/4 cups plus 2 Tablespoons bread flour 1-1/2 teaspoons salt 3 Tablespoons powdered buttermilk 3/4 cup apple pie filling 1-1/2 tablespoons butter or margarine 1/2 cup plus 1 Tablespoon apple juice Place all ingredients into the pan of the bread machine in the order suggested by the manufacturer. Press Start. www.IDunno4Recipes.com
Apple Pie Cake I just made this today and it has a very good flavor! Enjoy:-) * Exported from MasterCook Mac * Apple Pie Cake Recipe By : Anita A. Matejka Serving Size : 8 Preparation Time :0:15 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Batter---- 18 1/4 oz box yellow cake mix 1 tsp baking powder 3 egg whites -- whipped 20 oz can apple pie filling 1 tbsp oil 1 tsp cinnamon 1/2 tsp lemon extract 1/4 tsp nutmeg ----Topping---- 1/4 c margarine -- cold 1/2 c granulated sugar 1/2 c unbleached flour 1 tsp cinnamon Preheat oven at 350. Prepare a 13 x 9" pan with cooking spray and flour. To prepare batter, combine cake mix and baking powder in a small mixing bowl. In another mixing bowl, combine egg whites, apple pie filling, oil, cinnamon, lemon extract, and nutmeg. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Meanwhile, to prepare topping, combine margarine, sugar, flour, and cinnamon in another mixing bowl. Blend with a pantry blender to make crumbs. Sprinkle the crumbs over top of batter. Bake 35 minutes. - - - - - - - - - - - - - - - - - - -- Anita A. Matejka Austin, TX USA
Apple Pie Cake 2from NY, USA 1 9-inch pie pan 3 to 4 large apples peeled and sliced 1 Tbs. sugar 1 Tbs. cinnamon Batter: 1 cup flour 1 large egg fork beaten 1 cup sugar 1 tsp vanilla 1 cup melted butter or margarine 1/2 cup chopped nuts ( pecans or walnuts - or raisins or dried cranberries / cherries if you don't want nuts ) ice cream or whipped topping This is very easy and makes a wonderful quick dessert. There are a few versions of the basic recipe. Place apple slices in bottom of pie pan and sprinkle with the combined sugar and cinnamon. Combine remaining ingredients and mix well. Batter will be thick. Spoon batter over the apples but keep batter 2 inches from the edges of the pan. Bake in a 350F oven about 45 minutes to 1 hour. Serve warm or chilled. Serve with ice cream ,whipped topping and or with a caramel ice cream topping. Joan,Larry and Cosmo the Cutie Dog Visit our HomePage at: http://www.pipeline.com/~rosskat/
Apple Pie FillingCategories: Pies Yield: 3 pies Filling for 3 pies: 18 lg Macintosh apples, peeled, Sliced 1/2 inch thick 6 tb Butter 3 c Sugar 3 3/4 ts Cinnamon 1/8 ts Ginger 1/8 ts Nutmeg For 1 pie: 1 Container apples 2 tb Flour 2 tb Butter 1 Unbaked 9 inch pie shell Melt butter in heavy pot and add apples and all remaining ingredients. Partially cook fruit over very low heat for 15 minutes, stirring now and then with wooden spoon. Coool and dvide filling into 3 freezer containers. Freeze until needed. To make one pie: Remove filling from one container and defrost. Spoon pie filling into pie shell. Sprinkle with flour and dot with butter. Cover with remaining pie dough and crimp edges togehter. Slash top in several places to allow steam to escape, Bake in a 450 oven for 15 minutes. Lower heat to 375 and bake 30 minutes longer or until crust is nicely browned.
Apple Pie Filling in a Jar from Meadville, PA 4 1/2 cups Sugar 1 cup cornstarch 2 tsp cinnamon 1/4 tsp nutmeg 1 tsp salt 10 cups water 3 tbl lemon juice 5 1/2 - 6 lbs apples = (24 cups peeled, cored, & sliced apples) In a large pan blend first four ingredients. Add salt then stir in water. Cook and stir until clear, thick and bubbling sort of foamy. Add raw apples to syrup as it is cooking and heat through. Add lemon juice. Pack apples in jars leaving one inch head space. fill with hot syrup. To seal process quarts twenty minutes in a hot water bath. Yields - seven quarts.
Apple Pie with Walnut Crust from Erie, Pennsylvania Filling: 1/3 cup granulated sugar 1/3 cup packed brown sugar 1/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 1 lb peeled, sliced apples (mix sweet and tart apples, to taste) Crumb Topping: 1/3 cup packed brown sugar 1/4 cup quick rolled oats 1/4 cup all-purpose flour 1/4 cup butter Walnut Crust: 2 cups ground walnuts 1/2 cup butter, melted 1) Crust: Preheat oven to 450°F. Mix ground walnuts and butter until combined. Press mixture into a 8" pie plate and bake for 10 minutes. Remove and let cool completely before adding filling. 2) Filling: Stir together 1/3 cup granulated sugar, 1/3 cup packed brown sugar, 1/4 cup all-purpose flour, and 1/2 teaspoon ground cinnamon. Add apple slices, then gently toss mixture until coated. Put fruit mixture in cooled walnut crust shell. 3) Topping: Combine 1/3 cup packed brown sugar, 1/4 cup quick rolled oats, and 1/4 cup all-purpose flour. With a pastry blender or two forks, cut in butter until crumbly. Sprinkle crumb mixture over fruit. 4) Bake in a 375°F oven for 50-55 minutes until topping is golden brown. Cool pie before serving. Serves 8.
Apple Puff Pancake Pie from UK Apple Puff Pancake Pie This is 1 of 200 new recipes from the TVFN cooking show Cooking Live added to the Cooking Live archive this week at The UK Recipe Archive. There are now 1516 Cooking Live recipes on-line in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Delores's Apple Puff Pancake Pie Recipe By : COOKING LIVE SHOW # CL9292 Serving Size : 1 Preparation Time :0:00 Categories : Cklive14 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup granulated sugar 1/3 teaspoon ground cinnamon 3 large eggs 1/2 cup milk 1 teaspoon grated lemon zest 1/2 cup all-purpose flour 1/2 cup unsalted butter -- divided 2 tart apples -- (Granny Smith), -- peeled, quartered, -- and sliced -- 1/4-inch-thick Sifted confectioners' sugar Preheat the oven to 450 degrees and set out a deep 10-inch ovenproof skillet (cast-iron is best). In a small bowl, mix the granulated sugar with the cinnamon and set aside. In a medium-sized bowl, lightly whisk the eggs, milk and lemon zest. Blend in the flour just until mixed (the batter will be slightly lumpy). In the skillet, melt 1/4 cup of the butter over medium heat. Add the apples and saute for 5 minutes or until tender. Pour the egg batter over the apples and transfer the skillet to the oven. Bake for 20 minutes or until the apples are tender and the pie puffs up high. Meanwhile, melt the remaining 1/4 cup butter. Remove the skillet from the oven, drizzle the puff pie with the butter and sprinkle with the cinnamon-sugar mixture. Return the pie to the oven for 5 minutes or until the sugar mixture is bubbly. Sprinkle with a little confectioners' sugar and serve immediately, right from the skillet. Yield: one 10-inch pie Converted by MC_Buster. -- Alan Hewitt
Apple Soup IABLOCHNII SUP (Apple Soup) Russian from: Women's Day International cooklbook -(1967) This soup came orginally from Poland 6 large tart apples 3 cups water 1 cup sugar 1 cup dairy sour cream 2 cups light red wine (claret or rose) 1 tablespoon fresh lemon juice ground cinnamon (optional) Peel and core apples. Reserve peels. Stew apples in 2 cups of the water until soft. Put stewed apples through sieve or food processor or ricer. In another pan, cook peels in the remaining water, strain and add to apple puree. Add sugar and sour cream at toom temperture, and mix well until quite smooth. Slowly add wine and lemon juice. Serve chilled. If desired, dust very lightly with ground cinnamon. Makes about 2 cups. Lei Gui Bronx, NY
Apple Sour Cream Coffee Cake3 cups flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3 cups apples, peeled and sliced 1 1/2 sticks unsalted butter, softened 1 1/4 cups sugar 3 tsp cinnamon 3 eggs 1/2 cup sour cream This recipe featured in my local paper comes from The Culinary Institute of America's new book : America's Baking Boot Camp. I made it for family company and we all agreed it is a lovely basic apple cake. Grease and flour a 9 inch square baking dish. Preheat oven to 325F. Sift dry ingredients except sugar and cinnamon and set aside. Finely chop half of the apples and leave other half sliced. Cream butter and one cup sugar on medium speed until light and fluffy, about 3 to 5 minutes. Add eggs, one at a time, scraping bottom and sides of bowl. Add chopped apples and sour cream. Stir in the sifted dry ingredients. Gently fold in the sliced apples just until they are coated. Pour into prepared pan, spreading it into an even layer. Sift remaining sugar and cinnamon and sprinkle evenly over batter. Bake in preheated oven 45 to 50 minutes or until tester comes out clean and edges shrink from sides of the pan. Yield 16 servings. Note: batter may be thick but added apples release some moisture when baked. Topping will sweet & crunchy. I cut larger pieces for 8 to 10 servings.
Apple Spiced Iced Tea * Exported from MasterCook * Apple Spiced Iced Tea Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Md Sweettart apples 3/4 Tb Cinnamon 1 1/2 Tb Sugar 6 Teabags of orange pekoe tea Water Ice 1)Slice the apples into thin slices and remove the cores and seeds... place 1/2 of the slices in crockpot... 2) Mix the cinnamon and the sugar until it is uniform in color... then sprinkle it over the apple slices in the crockpot... 3) Add the teabags on top of the apples. Add water to cover. Turn crockpot on high for 3 hours. 4)Fill large pitcher 1/2 full with ice. Top with remaining apple slices. Strain mixture from crockpot and pour over ice. Shake to mix. Refrigerate until completely chilled.
Apple Tart APPLE TART 1 cup sugar 3 Tbsp. flour 1/2 tsp. cinnamon 1/8 tsp. nutmeg 1 tsp. ground coriander 1/4 tsp. salt 6-7 cups sliced apples 1 unbaked 10" deep-dish pie shell Margarine, Streusel topping, ice cream Combine sugar, flour, spices and salt. Stir in apples. Let stand 30 minutes. Spoon into pastry shell; dot with margarine. Sprinkle topping over apples. Bake at 400 d. for 50-55 minutes. If it gets too brown, cover loosely with foil. Serve warm with ice cream. Streusel topping: 1/2 cup firmly packed brown sugar, 1 cup flour, 1/2 cup margarine. Mix or process until crumbly. Judy Howle Columbus, Mississippi howle@ebicom.net
Apple Tart APPLE TART 1 cup sugar 3 Tbsp. flour 1/2 tsp. cinnamon 1/8 tsp. nutmeg 1 tsp. ground coriander 1/4 tsp. salt 6-7 cups sliced apples 1 unbaked 10" deep-dish pie shell Margarine, Streusel topping, ice cream Combine sugar, flour, spices and salt. Stir in apples. Let stand 30 minutes. Spoon into pastry shell; dot with margarine. Sprinkle topping over apples. Bake at 400 d. for 50-55 minutes. If it gets too brown, cover loosely with foil. Serve warm with ice cream. Streusel topping: 1/2 cup firmly packed brown sugar, 1 cup flour, 1/2 cup margarine. Mix or process until crumbly. Judy Howle Columbus, Mississippi howle@ebicom.net
Apple Walnut Cake from St. Louis, MO Makes 16 Servings 1 c Butter; softened 2 c Sugar 3 Eggs 2 ts Vanilla 3 c Flour 1 1/2 ts Baking powder 1 ts Cinnamon 1/2 ts Salt 1/4 ts Ground mace 3 c Peeled chopped apples 2 c Chopped walnuts Preheat oven to 325°. Grease and flour a 10" tube pan. Cream butter and sugar; add eggs, one at a time, beating well after each. Beat in vanilla. Stir flour, baking powder, cinnamon, salt and mace together; add to creamed mixture slowly. Stir in apples and nuts; transer to tube pan. Bake 1 hour 25 minutes or until cake tests done. Cool in pan 10 minutes before removing to wire racks to cool completely.
Applesauce Crock-pot Applesauce Crock Pot Put this in your crock pot before retiring, and you will wake up with something yummy to go along with your toast. 8 large cooking apples 1/2 cup water 2/3 cup sugar (white or brown) 1 tsp pumpkin pie spice or cinnamon 1 pinch of nutmeg In the crock pot, place the peeled, cored, and quartered apples. A little lemon juice helps the apples not to discolor. Add sugar, spices, and water. Cook high for 3 hours; low cook for 8 hours. Cook on low for breakfast the next morning.
Applesauce Fruitcake from New York, USA Applesauce Fruitcake 2 cups sugar 1 cup shortening 1 tsp salt 4 tsp baking soda 2 large eggs 3 1/2 cups applesauce 1 tsp each: cinnamon, nutmeg, cloves 3 tsp baking cocoa 4 cups flour 2 cups raisins 1 cup chopped nuts 1 lb. candied fruit Beat first 5 ingrdients until light and fluffy.Heat applesauce to near boiling.Add first mixture and mix well.Add cocoa and spices and mix well.Add flour, raisins, nuts and fruit. Mix well. Pour into greased and floured pans or greased waxpaper line pans.Bake 350F about 45 to 60 min OR tested done.Yield: 2 large loaves. If you like fruit cakes, I have more on my web page: http://www.pipeline.com/~rosskat/
Applesauce Gelatin Mold from USA Applesauce Gelatin Mold 2 cups applesauce 1 6 0z. raspberry gelatin 14 oz. lemon-lime carbonated soda ( like 7 Up or similar ) 1 large can crushed pineapple well drained. Heat applesauce and stir in gelatin to dissolve. Cool to warm. Stir in soda and pineapple. Pour into a mold and chill well. Serves 10. Visit our web page: personal as well as fabulous culinary topics http://www.pipeline.com/~rosskat/
Applesauce Muffins from NSW, Australia 1/4 c. shortening 1 egg 1/2 c. soy flour 1 Tbsp. baking powder 1 tsp. cinnamon 1/4 c. sugar 1 c. applesauce 1 1/4 c. flour (all-purpose) 1/4 tsp. salt 1/2 c. chopped nuts Cream shortening. Add sugar gradually. Add egg and beat well. Add applesauce. Sift soy flour and flour with baking powder, salt and cinnamon. Add dry ingredients to applesauce mixture and blend lightly. Add nuts. Fill well greased muffin tins 2/3 full. Bake at 375 degrees for 20 to 30 min.
Apricot Applesauce Cake Here's a wonderful cake I just made. Hopefully there'll still be some left when my husband gets home! APRICOT APPLESAUCE CAKE Source: California Apricot Advisory Board, 1992 1 cup all-purpose flour 3/4 cup whole-wheat flour (I substituted part quick oats) 2 tsp ground allspice 1 tsp baking soda 1/2 c sugar 1/2 c shortening 1 c applesauce 2 eggs 3/4 c chopped dried apricots 1/2 c chopped almonds (I used slivered, blanched) confectioners sugar for garnish Preheat oven to 350. Grease a 12-cup Bundt pan or tube pan. Combine flours, allspice and baking soda; set aside. In a large bowl, with mixer at low speed, cream sugar and shortening; beat in applesauce and eggs untiil fluffy. Add flour mixiture; beat at medium speed 2 minutes, scraping bowl occasionally. Stir in apricots and almonds. Pour batter into prepared pan and bake 35-40 minutes until top springs back when lightly touched. Cool cake in pan 10 minutes; invert onto serving platter and dust lightly with confectioners sugar. Notes: The allspice makes it smell just like Fall; next time I make it I'll substitute chopped fresh apples for the apricots and add a little cinnamon. Enjoy! Sharon
Apricot Bar Cookies3/4 cup all purpose flour 3/4 cup whole wheat flour 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/4 cup packed brown sugar 1/2 cup plain nonfat yogurt 1/3 cup water 1/4 cup canola oil 1/4 cup molasses 1 egg white, beaten 1 cup rolled oats 3/4 cup finely chopped dried apricots 1/2 cup golden raisins 3/4 cup powdered sugar, sifted 2 Tbsp fresh lemon juice Preheat oven to 350F. Combine both flours, baking soda and cinnamon. Mix in sugar, yogurt, water, oil, molasses and egg white. Stir in oats, apricots and raisins. Spread mixture in a 9- x 13-inch nonstick baking pan. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan. Mix powdered sugar with lemon juice and drizzle over cooled bars. Cut into 24 pieces.
Apricot Brandy Cake from UK Apricot Brandy Cake This is 1 of 332 WBTV - Cooking With Barbara recipes added to the UK Recipe Archive this week. All recipes are available in both Mastercook and Mealmaster formats. 1164 new recipes have been added to The UK Recipe Archive this week! To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Apricot Brandy Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Barbara1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 3 cups sugar 6 eggs 1 teaspoon orange extract 1 teaspoon almond extract 1/2 teaspoon lemon extract 3 cups flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup sour cream 1/2 cup apricot brandy 1 cup sugar 1/2 cup water 2 tablespoons apricot brandy 2 cans apricots -- (18 oz) 2 tablespoons apricot brandy 1 tablespoon cornstarch Cream butter and sugar until fluffy. Add eggs, one at a time, blending well after each. Stir in extracts. Combine flour, salt and baking soda. Add dry ingredients to creamed mixture, alternating with sour cream and brandy. Bake in a greased 10-inch tube pan at 325 degrees for 1 hour or until done. Combine 1 cup sugar 1/2 cup water in a saucepan. Bring to a boil an stir until thickened. Remove from heat and stir in brandy. Remove cake from pan and pour warm glaze over cake. Cool completely. Drain and chop apricots. Heat apricots in a small saucepan. Combine brandy and cornstarch. Stir in apricots and cook until thickened. Spoon topping over cake and serve with additional topping. Converted by MC_Buster. -- Alan Hewitt
Apricot Chickenfrom Canada Apricot Chicken 2 boneless chicken breasts 1-2 cloves garlic, crushed 1/2 cup dried apricots, chopped 1 Tbsp Amaretto 1/2 cup pine nuts (pignoles), chopped pinch Chinese 5 spice powder pinch turmeric 2 Tbsp honey, optional Wash chicken and pat dry. Set in freezer about 30 minutes to firm up and easy to manipulate. While waiting for chicken, mix garlic, spices, apricots, pine nuts and Amaretto. Preheat oven to 375: Lay chicken on cutting board and slice about 3/4 through with sharp knife. Open it up like a butterfly and flatten slightly. Place a heaping spoon of mixture on the chicken and then fold over to close. You may want to secure with a toothpick. Set in a greased, oven-proof dish. Add the honey to the remaining fruit mix and pour over the chicken. Bake for 45 minutes. Excellent with rice or couscous.
Apricot Chicken Roll-Ups Title: Apricot Chicken Roll-Ups Categories: Poultry, Fruits Yield: 4 servings 3 tb Seasoned dried bread crumbs 4 3 oz. skinless boneless Chicken breasts, pounded Thin 2 ts Canola oil 1/4 c Apricot spreadable fruit, Melted Preheat broiler. Spray broiler pan with nonstick cooking spray. Place bread crumbs on large sheet of wax paper. Brush 1 side of each chicken breast with 1/2 teaspoon of the oil; place oiled-side down on bread crumbs, pressing firmly to coat. Brush uncoated side of each chicken breast with one-fourth of the spreadable fruit. Rol breass to enclose fruit; secure with wooden toothpicks. Place chicken rolls in prepared broiler pan; broil 4" from heat, 6-8 minutes, until cooked through. EACH SERVING PROVIDES: 1/2 fat, 1 fruit, 2 proteins, 1/4 bread PER SERVING: 178 calories; 20g protein; 4g fat; 14g carbohydrate; 15 mg calcium; 204mg sodium; 49mg cholesterol; 9 g dietary fiber
Apricot Chicken Salad from NY, USA 4 cups cooked diced chicken 1 stalk celery fine diced 2 Tbs. sweet white onion fine chopped 3 large (small lemon size apricots ) ripe, sweet apricots, pitted and fine diced mayonnaise to bind salt and pepper Mix all together using enough mayonnaise to bind. Season to taste. Wonderful for a chicken salad fruit plate or to stuff hollowed out ripe tomatoes or as a filling for sandwiches.
Apricot Chicken with ScallionsThe following is a recipes taken from the newspaper (the Baltimore Sun) somewhere around the beginning of August. It turned out really good. Apricot Chicken with Scallions 4 boneless, skinless chicken breast halves 4 to 8 scallions, inlcuding a small portion of the green tops, trimmed and chopped into segments about 1/2-inch long flour (enough to dredge chicken) salt black pepper, freshly ground paprika cayenne pepper 1 can (16 ozs.) apricot halves 2 to 3 tsps. soy sauce or tamari toasted sesame seed oil 3 to 4 Tbsps. cream sherry Flatten chicken breasts to 1/2-inch thickness. Drain apricots and reserve liquid. Combine with soy sauce, a few drops of sesame oil, and the sherry. Combine flour with seasonings to taste. Dredge chiken and set on plate. Put a large, non-stick pan on medium high heat, add a few tablespoons of oil to the pan, and heat until oil sizzles. Add scallions and heat just until lightly browned; remove with a slotted spoon to a bowl. Add additional oil if needed. Add chicken breats and brwon one side. Turn over and reduce heat to medium low. Return the scallions to the pan along with the apricots. Dirzzle the the syrup-sherry mixture. Cover and simmer for 3 to 5 minutes, turing chicken to coat with liquid. Serve with steamed rice (or couscous). Top with toated sesame seeds and chopped cilatro if desired. (We topped with the sesame seeds, additional scallions, and chives - my cilantro didn't make it this summer.) Yummy! Cheers, Janet
Apricot Coconut Balls from NY, USA Apricot Coconut Balls 1 1/2 cup dried apricots finely ground 2 cups shredded coconut 2/3 cups condensed milk confectioners sugar Mix the apricots, coconut and milk and blend together. Shape into small balls. Roll in confectioners sugar. Let stand until firm , about 4 to 6 hours. Reroll in confectioners sugar. keep covered and chilled in the refrigerator. -- Joan Ross Visit The Ross Family Homepage: personal and culinary topics http://www.pipeline.com/~rosskat/
Apricot Crumb Cakefrom UK Apricot Crumb Cake This is 1 of 310 new TVFN recipes added to No Cups Here! this week From Sarah Moulton and Nichelle Urvater shows. Recipes are available in both Mastercook and Mealmaster formats. Over 6500 TVFN recipes now online. Go to: http://www.atoc.demon.co.uk/recipes Apricot Crumbcake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts Cakes === CAKE BATTER === 1 stick Unsalted butter -- softened 3/4 cup Sugar 1 teaspoon Vanilla extract 1 whole Egg 3 Egg yolks 1 1/4 cups Unbleached all-purpose flour 1 teaspoon Baking powder 8 Apricots -- pitted, quartered === CRUMB TOPPING === 1 1/4 cups Unbleached all-purpose flour 1/3 cup Sugar 1/4 teaspoon Cinnamon 1 stick Unsalted butter -- melted Preheat oven to 350 degrees. Butter a 10-inch round cake pan, 2-inches deep and line the bottom with a disk of parchment or wax paper. In a large mixing bowl, beat the butter and sugar until light and soft. Add the egg and continue beating until light. Add the yolks one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter. Spread the batter evenly in the prepared pan. Arrange the apricots skin-side down on the batter in concentric rows, overlapping slightly, leaving a margin of about 1-inch around the edge. Don't be concerned if the apricots mounds slightly in the center of the cake, the top will even out as the cake bakes. For the crumbs, mix the flour, sugar and cinnamon in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the apricot and the batter at the edges as evenly as possible. Bake the cake 1 hour until a knife point inserted in the center emerges clean. Cool the cake in the pan for about 15 minutes and invert a plate on it. Invert onto the plate and lift off the pan. Peel off the paper and invert a rack on the cake. Invert onto the rack and cool. This recipe yields ?? servings. Variations: Substitute 8 pitted and quartered plums or 3 cups fresh cut pineapple. Downloaded from their Web-Site - http://www.foodtv.com Recipe by: Nick Malgieri -- Alan Hewitt
Apricot Meat Loaf1/3 cup orange juice 2 Tbs soy sauce 1 cup chopped apricots 2 lbs ground turkey 6 slices thin bacon( we used turkey bacon ) 3/4 cup bread crumbs 1 med shallot minced 1 Tbs Worcestershire sauce 2 tsp oregano 1 tsp rosemary 1 egg beaten Had this at my mom's house and loved it ! Puree orange juice, soy sauce and 1/4 cup apricots and set aside Mix remaining apricots with all remaining ingredients to make a meat loaf mixture. Form loaf in a 9 x 13 pan. Lay bacon atop of loaf Spread on the reserved apricot puree Bake in a 350F oven until browned and glazed about 1 hour and 20 minutes
Apricot Pull-Apart Breadfrom Yardley, PA, USA Also called "monkey bread", I had this when I was a kid! one 16 oz. frozen loaf of white bread dough, thawed one 12 oz. can/jar of apricot cake or pastry filling 3 T melted butter or margarine 1/3 cup sugar Cut one 16-ounce loaf of frozen white bread dough, thawed, in half lengthwise; then cut into 8 pieces crosswise (16 pieces total). Flatten pieces of dough with fingers, stretching slightly to form 4-inch circles. Using the apricot filling, spoon one tablespoon in center of each circle. Bring edges of dough together, pinch to seal. Dip in 3 tablespoons melted butter or margarine and then in 1/3 cup sugar. Pleace, seam side down, in 2 layers in a greased 9x5x3 inch loaf pan. Cover; let rise until almost doubled in size. Bake in a 350 degree oven for 35-40 minutes or until done, covering with foil during the last 10 minutes of baking. Remove from the pan. Invert onto a serving plate. Serve warm. Makes one loaf (16 servings). Note: This is the original recipe of what I had growing up. I'm not sure why there's no distinction between using butter or margarine... I'm sure it would would make some sort of a difference in the result but I suppose personal taste and trial and error prevail here.
Apricot Rosemary Glazed Fish4, 6 oz fish fillets ( Ex halibut or similar mild sweet fleshed fish ) 18 oz jar of apricot preserves 2 cloves garlic minced 2 Tbs grated orange zest 2 Tbs chopped fresh rosemary salt and pepper to taste These flavors blend nicely for a healthy, low fat fish dish. Preheat oven to 350F. Spray baking dish with cooking spray. Place fillets in baking pan. In small saucepan heat preserves, garlic, zest, rosemary and salt and pepper until heated. Pour over fish. Bake fish 15 to 20 minutes or until fish flakes easily with a fork. Spoon sauce over the fish. Serve over cooked brown rice or whole wheat pasta.
Apricot Salsa from Yardley, PA Yields 2 cups. 2/3 c Chopped fresh apricots -=OR=- 1 pt Apricots; drained and chopped 1/2 c Chopped onion 1/4 c Apricot preserves 1 md Tomato; chopped 1 tb Chopped fresh cilantro 1 ts Finely chopped gingerroot 1/8 ts Cinnamon Combine; mix well. Chill until serving time.
Apricot Tart Flambe1, 10 inch baked pie crust, cooled 1 pkg vanilla pudding ( cooked ) and cooled 2 cups half and half 2 Tbs apricot brandy 1/2 cup bread crumbs 1 cup cream whipped 1 can apricot halves, drained very well 1/4 cup sugar 1/4 cup apricot brandy Prepare pudding using half and half instead of milk. Add brandy to pudding and chill very well. Sprinkle bread crumbs on bottom of prepared pie crust. Whip cream and fold into cold pudding. Chill again. Then place filling in pie shell over the bread crumbs. Arrange apricots atop of pudding, skin side up. Sprinkle sugar over apricots. Place tart under med high broiler for a few minutes to caramelize the sugar. To flambé: Remove tart from broiler, warm up brandy, and pour over tart. With long match ignite tart and wait till flames die down. Serve immediately. Note: be careful when you flambé. Tart may be served without doing a flambé. Top servings with vanilla ice cream is also great. Yield 6 servings.
Apricot Vlaai Vlaai (pronounced like fly with a "v" instead of an "f") is a traditional pie or tart from the Province of Limburg in the southern part of the Netherlands. There are many varieties -- rice, cherry, white chocolate, apple and rum, crumb, gooseberry -- so use your imagination. The following is one of the most popular types, apricot. Sift 500 grams (4 cups) of flour with a pinch of salt into a large mixing bowl. Warm 1/5 dl (2/3 cup) of milk. Cream 20 g (3/4 oz) of fresh yeast with the milk in a small bowl. Leave in a warm place until it becomes frothy. Make a hollow in the mound of flour and pour in the creamed yeast. Stir the yeast mixture into the flour. Add 1 large beaten egg, 100 g (1/2 cup) melted butter and 100 g (1/2 cup) of sugar and knead to a soft dough which easily comes away from the sides of the bowl. Shape the dough into a ball, cover the container with a damp cloth and leave for about 1 hour in a warm place until the dough is well risen. Preheat the oven to 230 C (450 F). Lightly grease two large, flat flan tins. Knead the risen dough on a lightly floured work surface and use it to line the flan tins. Cover the dough with about 900 g (2 lbs) of apricot compote and garnish with 16 apricot halves, fresh or tinned (the former being preferable, of course). Bake for 15-25 minutes in the center of the oven. Cool the vlaai on a wire tray and serve with whipped cream if desired. Variation: This special vlaai can also be decorated with a trellis work of pastry. Use slighty less dough for the base of the vlaai and cover the fruit compote with a trellis work of pastry strips, approximately 1 cm (1/2 inch) thick. Use apple or cherry compote as a filling instead of apricots, if desired, and if fresh fruit is not available, use a commercial fruit pie filling.
Arabic Honey CakeHere are some of my favorite recipes. I hope you'll enjoy them as much as my family does. Hanadi Kuwait { Exported from MasterCook Mac } Arabic Honey Cake Recipe By: Hanadi Serving Size: 6 Preparation Time: 0:00 Categories: Cakes Desserts Ethnic Nuts Middle Eastern Cake 1/3 cup butter 3 eggs 1/2 cup sugar 1/2 teaspoon vanilla extract 1/2 teaspoon baking powder 1/2 cup flour, all-purpose plus 1 tbl Topping 1/2 cup butter 1/2 cup sugar 1/3 cup honey 1/2 cup slivered almonds 1/2 teaspoon cinnamon Butter a 10" pan. Preheat the oven to 400F. Beat the eggs, sugar and vanilla until it whittens. Add the melted butter and mix well. Sift the flour and BP. and add to the previous mixture, mix gently. Pour in the prepared pan and bake 10-12 min. Meanwhile prepare the topping. Melt the butter on med heat. Add the rest of the ingred. and bring to a boil stirring constantly. Pour the topping gently on the cake and return it to the oven for another 15-20 min.
Arance e Limoni from Chicago, IL A simple but unique and delicious dish. Peel and thinly slice 6 oranges of oranges. Peel and very thinly slice a couple of lemons. Season liberally with salt and pepper. Dress with extra virgin olive oil.
Arborio Rice Soup from Tipperary, Ireland Makes 4 cups - 4 servings Arborio rice is an Italian short-grain, high-starch rice used in risotto, Spanish paella, and rice puddings because the grains impart a creamy texture. Use any orange-fleshed winter squash in this soup; they are all sweet and creamy when cooked. You'll find that the smaller ones without ridges are easier to peel and chop. 1 tablespoon olive oil 1 cup finely chopped onion 1 celery stalk and greens, finely chopped 3 cloves garlic, minced 2 ½ cups (6 ounces) sliced cremini mushrooms ½ cup uncooked Arborio rice 1 teaspoon minced fresh rosemary or ½ teaspoon dried rosemary, crushed 4 cups vegetable stock (make using cubes, powder, or a concentrate available in most supermarkets) 1 ½ cups (about 12 ounces) peeled striped marrow squash (or other winter squash) in ½-inch cubes 1 teaspoon lemon zest 2 tablespoons fresh lemon juice Salt to taste Freshly ground pepper to taste Very thin slices of Pecorino Romano cheese for garnish Heat the oil in a Dutch oven over medium heat. Add the onion, celery and leaves, and garlic; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the mushrooms; continue to cook, stirring occasionally, until they are tender, about 5 minutes. Add the rice and rosemary; stir until coated with oil. Add the vegetable stock, squash, and lemon zest. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, until the rice and squash are tender, about 12 minutes. Stir in the lemon juice and season to taste. Serve topped with cheese.
ArepasDave: I prepared the following for a school teacher who wanted to teach a class how to make some Venezuelan foods for a social studies class, then later adapted it to send to Carole Walberg as a thank you for recipes she sent to me. As I was sending it, I thought it might be something of interest for your International Foods List. Use it as you see fit, or whatever. Sincerely, Ward Williams Caracas, Venezuela 24@ssebbs.uunet.ve VENEZUELAN FOODS The ingredients necessary to make traditional Venezuelan foods may be very difficult to find in the United States. Much of it contains roots, such as yuca, or a type of sweet potato (called batata) and a whole variety of other things that I have never seen in the U.S. The ever-popular *arepa* is made with ground, cooked white corn meal, which may be impossible to find. As you can see, this could be a challenge. (When we lived in Connecticut, we had to go to the Cuban section of Hartford in order to find plantain bananas and black beans.) Here are some of the most popular *criolla* dishes that are readily available in local restaurants and made by Venezuelans at home. AREPA (corn cakes) The *arepa* (ah-ray-pah; with the accent on the middle syllable) is the local equivalent of a hamburger and is sold in shops called an *arepera* (ah-ray-pay-rah; with the accent on the third syllable). The arepas are cooked fresh. The buyer looks in a cafeteria type hot table to choose the filling s/he desires. Fillings include shredded cheese, stringy meat cooked in spices, chicken salad with avacado, egg scrambled with onion and green peppers, diced sausage, and a variety of other things. Perhaps the most popular filling is grated American cheese (the one that has a cheddar flavor and is somewhat soft). The arepa is split open like a hamburger bun (by the person behind the counter), some of the steaming moist corn meal is scooped out and discarded, and the filling is added. The arepa is wrapped in a square of slick paper, like butcher paper, and handed to the purchaser to eat standing up. Arepas are also made smaller and served in the bread basket at restaurants. An arepa may be cooked three different ways. Boiled in water, baked in the oven, or fried in hot oil. In the country they are often cooked on a charcoal grill. Most often they are browned on the outside by cooking briefly on a hot griddle, and then placed in the oven (400 degrees) for 15 minutes. (Remember: the corn meal that is used is pre-cooked, so the *cooking* process is only to give the arepa some color and to make it hot.) The arepa is *done* when it sounds hollow when tapped. HOW TO MAKE AN AREPA Take a cup of finely ground, pre-cooked, corn meal (white is preferable, but yellow is also used), add an equal amount of water, a dash of salt and a teaspoon of cooking oil. Kneed the mixture with your hands until it is thoroughly blended into a dough. Take a small amount of the dough and pat it into a flat, round cake, about the size of the palm of your hand, or slightly smaller. It should be about a quarter of an inch thick. Shape and press it around the edges to make it even and smooth. Continue making more cakes until the dough is used up. Grease a heavy skillet or griddle and place it over a low flame. It should not be too hot. When the surface is hot place the cakes, one or two at a time, on the griddle to brown on both sides. Put them in the oven to bake for about 15 minutes. (You may also fry them, turning once, in about a quarter inch of hot oil.) TO SERVE: Slice the arepa like a hamburger bun, discard some of the steaming meal that is still soft in the middle, fill with choice of filling, close the arepa and serve immediately. Alternate method: make small arepas about the size of a silver dollar and fry in oil until golden brown on both sides. Serve as bread with a meal. Have butter and cheese available.
Arepas 2from U.S. Arepas 2 Note: This is a "quick and dirty" way to prepare arepas. They don't exactly taste like the traditional arepa, but they get close enough. Ingredients 1 cup precooked white corn meal 1 cup water 1 T butter salt Bring water to a boil and add it to the corn meal, stirring thoroughly. Add the butter and salt to taste. Form into several flat tortillas (around 3mm thick) and roast over a low charcoal fire or on a wire rack over the burner of the stove. Serve hot with butter and fresh white cheese. You can also top it with tuna salad, chicken, ham and cheese, sauteed tomates and onions, beef.
Arepas 3 from NY, USA 1 cup masarepa/masarica/masaharina ( precooked fine granulated white or yellow cornmeal found at ethnic section of supermarket or ethnic grocers ) 1/2 tsp salt dash black pepper 1 tsp garlic powder 1/2 tsp baking powder 1 large egg 1 cup boiling water 1/4 cup or as desired shredded mozzarella cheese ( optional but the cheese adds a nice texture and flavor ) butter, margarine or olive oil to cook Extra cheese or sour cream as accompaniment I love arepas ( Hispanic cornmeal griddle cakes ) but prefer a spongier texture so I added egg and some baking powder to the recipe. I serve this for lunch with a salad and a cup of soup. In a mixing bowl add cornmeal, salt, pepper, baking powder and mix well. Stir in cheese well. With a fork stir in boiling water well, then add egg and continue to mix well with a fork until dough leaves the side of the bowl. Knead dough together with your hands only to form into a ball. Pull off pieces of dough and shape into hamburger like patties, about 3 to 4 inch in diameter and about 1/2 inch thick. In a nonstick pan or griddle heat some olive oil or butter or combination of both over medium high heat and cook arepas until golden brown on each side, turning once or twice on each side. Serve arepas hot with extra shredded mozzarella cheese piled over the top or sour cream if desired. Even tomato sauce taste great on them. Arepas also can be split in half with a sharp knife and made into sandwich filled with cheese and veggies.
Argentine Stew in Pumpkin Shell2 lb beef stew meat, cut in 1 1/2" cubes1 lrg onion, chopped 2 garlic cloves, minced 3 tbl oil 2 lrg tomatoes, chopped 1 lrg green pepper, chopped Salt and pepper 1 tsp sugar 1 cup dried apricots 3 white potato, peeled, diced 3 sweet potatoes, peeled, diced 2 cup beef stock 1 med pumpkin butter or margarine, melted 1/4 cup dry sherry 1 can whole kernel corn (1lb) Trim any excess fat from beef and cook with onion and garlic in oil until meat is browned. Add tomatoes, green pepper, 1 T. salt, 1/2 t. black pepper, sugar, apricots, white potatoes, sweet potatoes and broth. Cover and simmer for 1 1/2 hours. Meanwhile, cut top off pumpkin and discard. Scoop out seeds and stringy membrane. Brush inside of pumpkin with melted butter and sprinkle lightly with salt and pepper. Stir sherry and corn into stew and spoon into pumpkin shell. Place shell in shallow pan and bake at 325F for one hour or until pumpkin meat is tender. Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with each serving. Makes 6-8 servings. While this is not necessarily just a Halloween recipe, we have made it many times for Halloween parties as the main course. I have probably posted it before here, but since we have so many new people, thought I would do it again. It always gets rave reviews.
Argentinian BBQ Sauce This is a very traditional recipe from Argentina for BBQ You need to put together: 6 or 7 clove garlic, chopped very fine 1/2 cup parsley, chopped 1/2 cup oregano 1/4 cup red dried pepper (the Italian type) 1 cup boiling water 1/2 cup white vinegar 1/2 cup olive oil salt to taste black pepper to taste Mix the ingredients in the above order and then (when it cools) to put in a closed jar (an empty mayonnaise jar is perfect for that) and store in the refrigerator for at least 12 hrs. It's perfect if you prepare the recipe one or two days before the BBQ !! It can be stored in the refrigerator for 10 or 15 days. You can put on the meat or on the chicken before cooking (where the flavor is stronger) or you can put the sauce on the meat after cooking.
Armenian Garbonzo Kufte from NY, USA (fried chickpea cakes) 1 cup prepared mashed potatoes 2 egg yolks 1 lb garbanzo beans soaked in water overnight 1/2 cup fine diced onions 1/4 cup minced parsley salt and pepper oil to fry Cook beans for one hour or soft and rinse through sieve to remove skins. Mix in remainders very well with hands and form into small walnut size balls. Fry in hot oil. Note: canned chickpeas may also be used.
Armenian Meat PiesArmenian Meat Pies (Lehmejun) Meat pie filling : 1 pound finely ground lean beef 1 14-oz can whole tomatoes, drained and crushed 1/2 medium yellow onion, peeled and finely chopped 1/2 medium green bell pepper, cored and finely chopped 1 tsp. peeled and minced garlic 1/4 cup finely chopped parsley 1 Tbs. finely chopped fresh mint leaves 1 Tbs. tomato paste 1/2 tsp. paprika 1/4 tsp. ground allspice Salt and freshly ground black pepper to taste Pinch cayenne pepper Mix all together and set aside. The Dough: 1 pkg. quick-rising yeast 1 cup warm water (about 105 degrees F) 1 Tbs. olive oil 3/4 tsp. salt 1/2 tsp. sugar 2 3/4 cups all-purpose flour Dissolve the yeast in the water in the bowl of an electric mixer. Stir in the olive oil, sugar, salt, and 1-1/2 cups of the flour. Mix the dough for about 5 minutes, until smooth. Knead in the remaining 1-1/4 cups of the flour, using the dough hook, and knead until smooth. If you do not have a powerful machine, such as a Kitchen Aid, then you should knead in this last bit of flour by hand. Knead until the dough is very smooth and elastic, about 10 minutes by machine, 20 minutes by hand. Place the dough on a plastic counter and cover with a large stainless steel bowl. Allow to double in bulk, about 1-1/2 hours. Punch the dough down and shape into 12 balls. Use 4 balls at a time, placing the remaining balls in the refrigerator. On a lightly floured surface, roll each ball into a 6- or 7-inch circle. Do not roll too thin. Arrange circles on two large, lightly greased baking sheets. Allow the dough to rise slightly. Cover the entire surface with a thin layer of the meat mixture, spreading it to about 1/4 inch from the edge. Bake at 375 degrees F about 25 to 35 minutes. Do the same with the remaining balls.
Arroz a la Mexicana Arroz a la Mexicana - Mexican Rice 2 tablespoons lard or vegetable oil 1 cup long grain white rice - not converted 1/2 cup finely chopped white onion 1 clove garlic, minced 1/2 teaspoon salt 2 large tomatoes, peeled, seeded and chopped 1 1/2 cups chicken broth Heat the lard in a 10 inch skillet over medium heat until hot. Add the rice and cook, stirring constantly, until rice turns opaque white, about 2 minutes. Quickly add the onion and saute over medium heat 1 minute. Stir in the garlic, salt and add the tomatoes, stirring constantly, about 2 minutes. Add the stock and mix well. Over high heat, bring to a boil, then reduce the heat to low. Simmer, covered, until rice is almost tender, about 15 minutes. (at this point you can stir in some peas, pimientos, olives, etc...if you like) Continue cooking until rice is tender and all water has been absorbed, about 2-4 minutes longer. Rice grains will be slightly firm and separate, rather than soft or sticky. Sandra Mitchell London, England
Arroz a la Mexicana Arroz a la Mexicana - Mexican Rice 2 tablespoons lard or vegetable oil 1 cup long grain white rice - not converted 1/2 cup finely chopped white onion 1 clove garlic, minced 1/2 teaspoon salt 2 large tomatoes, peeled, seeded and chopped 1 1/2 cups chicken broth Heat the lard in a 10 inch skillet over medium heat until hot. Add the rice and cook, stirring constantly, until rice turns opaque white, about 2 minutes. Quickly add the onion and saute over medium heat 1 minute. Stir in the garlic, salt and add the tomatoes, stirring constantly, about 2 minutes. Add the stock and mix well. Over high heat, bring to a boil, then reduce the heat to low. Simmer, covered, until rice is almost tender, about 15 minutes. (at this point you can stir in some peas, pimientos, olives, etc...if you like) Continue cooking until rice is tender and all water has been absorbed, about 2-4 minutes longer. Rice grains will be slightly firm and separate, rather than soft or sticky. - - - - - - - - - - - - - - - - - - Sandra Mitchell London, England
Arroz Con Leche from Yardley, PA, USA 3/4 c. rice 1 stick cinnamon 2 c. water 1 1/4 c. sugar 4 c. milk 2 eggs, lightly beaten 2 T. raisins Cook the rice for 15 minutes. Then, rinse in cold water and put into a pot with 2 cups water and cinnamon. Cook over a medium flame until all the liquid has been absorbed. Reduce the heat and add the sugar and the milk. Cook until the rice is done. Add the eggs to the rice. Bring to a boil, then transfer at once to a serving dish and decorate with raisins.
Arroz Con Leche 2 Mexican Rice Pudding Serves 8 4 cup Milk (low-fat or whole milk) 4 Eggs, separated 4 Tbsp Flour 3/4 cup Sugar 1 pn Salt 1 cup Hot steamed rice (white or brown) 1 1/2 tsp Vanilla 1/2 tsp Cinnamon Heat the milk. Beat the egg whites to stiff but not dry peaks; set aside. Blend together the egg yolks, flour, sugar, salt an 1/2 cup of the hot milk. Using a whisk, beat the yolk mixture into remaining milk. Cook, stirring, over medium heat for 5 minutes. Add the hot rice and continue cooking and stirring for 10 minutes, or until the custard has thickened. Stir in the vanilla. Pour the hot custard over the top of the beaten egg whites and gently fold until blended (the custard will poach the egg whites). Sprinkle cinnamon over the top. PER SERVING: 210 calories, 8 g protein, 34 g carbohydrate, 5 g fat (2 g saturated), 116 mg cholesterol, 143 mg sodium, 0 g fiber.
Arroz Dulce from US 1 cup rice 2 cup water ½ cup sugar 1 teaspoon salt 2 cup evaporated milk 1 cup raisins 3 eggs, separated ¾ teaspoon vanilla ¼ teaspoon cinnamon ¼ teaspoon nutmeg Combine the rice, water, sugar and salt in a large saucepan. Bring the water to a boil and cover the saucepan. Reduce the heat to low and continue to cook for 12-15 minutes, or until the water is absorbed. Combine the milk and egg yolks. Add them to the rice. Then mix in the raisins, vanilla and cinnamon. Simmer for five minutes. Remove from the heat. Beat the egg whites until stiff. Fold them into the rice. Chill and garnish with nutmeg before serving.
Artichoke Frittata1 Tbs chopped garlic 2 Tbs vegetable oil 2, 10 oz pkg frozen artichokes or 6 fresh artichoke heats chopped 6 eggs beaten 1 lb muenster cheese grated 1 tsp kosher salt 2 Tbs butter cut into 6 pieces Saute garlic over medium heat until softened, do not burn. Add artichoke hearts and sauté 2 more minutes or if fresh, 4 more minutes. Combine eggs, cheese and slat. Add to artichoke mixture. Pour into a 2 quart greased dish. Dot with the butter. Bake 350F 40 minutes or until top is browned. Yield 4 to 6 servings. Source: Aromas of Aleppo , Legendary Cuisine of Syrian Jews, by Poopa Dweck
Artichoke Soup ARTICHOKE SOUP 2 8 0z cans artichokes chopped & ( drained) 2 potatoes peeled and cut up 6 cups of chicken broth or vegetable stock salt and pepper 1 tbs chopped cilantro( garnish ) cream as desired Place the artichokes , potatoes and broth in a pan and cover and bring to a boil. Lower heat and simmer and cook until potatoes are tender. Cool a bit and puree mixture in a blender or use a hand blender. Season to taste. This is a basic recipe like vichyssoise. Serve warm or chilled .Garnish with cilantro. Serves 4
Artichoke Spinach Dip1 (6.25 oz) jar marinated artichokes (drained) 1 (10 oz.) package frozen chopped spinach (thawed and drained very well) 1/2 teaspoon minced garlic 1/3 cup grated Romano cheese 1/4 cup grated Parmesan cheese 1 cup shredded mozzarella cheese 1/3 cup cream or half and half 1/2 cup sour cream In food processor blend artichokes, Romano cheese, garlic and parmesan cheese for about 1 - 1 1/2 minutes. Artichokes and cheeses should be minced, but should not be pasty. In a mixing bowl add drained spinach, cream, sour cream, mozzarella. Stir well. Spoon into mixing bowl mixture from food processor. Blend all ingredients. Mixture should have a medium thick consistency. Spray an oven proof shallow serving dish. Pour artichoke mixture into baking dish and bake for 20 - 25 minutes at 350F degrees. Artichoke dip should be a little bubbly and cheese melted through. Remove from oven and serve with your favorite heated tortilla chips, sour cream and salsa. Source: newspaper recipe
Artichoke Spinach Swirls1 package (17.3 ounces or 500 grams) puff pastry sheets 1/2 cup mayonnaise 1/2 cup grated Parmesan cheese 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon ground black pepper 1 package (10 ounces) frozen chopped spinach, thawed and well drained 1 can (14 ounces) artichoke hearts, drained and chopped Thaw the pastry sheets at room temperature for 40 minutes or until they are easy to handle. Heat the oven to 400 degrees. Line a baking sheet with parchment paper. Stir the mayonnaise, cheese, onion powder, garlic powder, black pepper, spinach and artichokes in a small bowl until the ingredients are mixed. Unfold one pastry sheet on a lightly floured surface. With the short side facing you, spread half the spinach mixture on the pastry to within an inch of the edges. Starting at the short sides, roll up like a jelly roll. Repeat with remaining pastry sheet and spinach mixture. Cut each roll into 20 slices about 1/2-inch thick. Place two inches apart on prepared baking sheets. Bake for 15 minutes or until golden. Remove from the baking sheet and cool slightly on a wire rack. Serve warm or at room temperature Note: I have also done this recipe using white bread instead of puff pastry. Remove crusts and roll the slice flat with a rolling pin, spread on the filling and then roll up in a cigar shape, brush with butter and then bake till golden.
Artichokes Vinaigrette from Chicago, IL 4 medium artichokes Cold water 1 teaspoon salt ½ teaspoon finely minced garlic Dressing ½ cup olive oil 2 Tablespoons wine vinegar 2 teaspoons fresh lemon juice 1 teaspoon finely minced garlic ¼ teaspoon salt ½ teaspoon white pepper 1/8 teaspoon dry mustard 1 teaspoon finely minced parsley Combine all the ingredients in a jar with a lid and shake. For the artichokes: Trim the stems and if desired, snip off pointed ends of leaves. Turn them upside down and pound on flat surface to open them up a little. Place them, stem end down, side by side in a heavy pot. Add about an inch of cold water to pot. Sprinkle the salt and garlic over the artichokes. Turn the heat to high and bring the water to a boil. Cover the pot loosely and reduce heat to low. Cook for 40-45 minutes. They are ready when a pulled leaf is tender on the inside. Remove from water and drain upside down. Allow to cool to room temperature. To serve: Place one artichoke on a large plate with the vinaigrette dressing in a small glass bowl for dipping.
Asian Chicken Thighs from Tipperary, Ireland Preparation time: 35 minutes Cooking time: 2 hours Yield: 6 servings Serve these braised thighs whole, or shred the meat, discarding the bones, and return the shredded meat back to the stew and reheat slightly before finishing the dish with fresh cilantro and green onions. 8 chicken thighs 1 tablespoon Chinese five-spice powder 1/2 teaspoon salt Freshly ground pepper 1 tablespoon vegetable oil 1 jalapeno, diced 1/2 red bell pepper, diced 5 green onions, thinly sliced 6 cloves garlic, minced 1 piece (2 inches) ginger root, peeled, grated 1 can (14 ounces) diced tomatoes, drained 1 cup coconut milk 1/2 cup chicken broth 2 tablespoons dry Chinese black beans, roughly chopped 1 tablespoon each: red curry paste, soy sauce, fish sauce 2 lime leaves, optional 1/2 bunch cilantro, chopped Heat oven to 300 degrees. Season the chicken with Chinese five-spice powder, salt and pepper to taste. Heat oil in Dutch oven over medium-high heat. Add chicken in batches; cook until well browned, about 3 minutes per side. Remove from pan; set aside. Drain off all but 2 teaspoons of the fat. Stir in the jalapeno, bell pepper, three-quarters of the green onions, garlic and ginger; cook, stirring often, until fragrant and peppers soften, about 3 minutes. Stir in the tomatoes, coconut milk, chicken broth, black beans, curry paste, soy sauce, fish sauce and lime leaves; cook, scraping the brown bits off the bottom of the pan, to a boil, about 3 minutes. Return chicken to pan; cover and bake until chicken is very tender and falling off the bone, about 1 hour, 45 minutes. Garnish with remaining sliced onions and cilantro. Nutrition information per serving: 352 calories, 61 percent of calories from fat, 24 grams fat, 11 grams saturated fat, 77 milligrams cholesterol, 10 grams carbohydrates, 25 grams protein, 882 milligrams sodium, 2 grams fiber
Asian Chopped Steak Burgers with Wasabi-Mayo SlawWasabi Slaw: 1/3 cup mayo or enough to bind as desired, low mayo fat okay 1 1/2 tsp wasabi powder 3 cups pkg. coleslaw mix ( cabbage and carrots ) 1/2 cup red bell pepper strips 1/4 cup chopped green onion Steak: 1 lb ground beef, as lean as possible 4 Tbs soy sauce ( low salt is okay, too ) 1 1/2 tsp minced garlic 4 large romaine or Boston lettuce leaves Mix coleslaw ingredients, blend well and chill. Combine beef, 1 Tbs soy sauce and garlic. Shape meat into 4 patties. Grill uncovered 11 to 13 minutes or done, basting with remaining soy sauce. Place burgers in lettuce leaves and top with the slaw. Yield 4 servings. Note: place burgers in rolls if you wish instead of the lettuce leaves. The wasabi slaw is delicious and may be used as a side dish with poultry or meats.
Asian Coconut Green Lentils2 Tbs oil 1 lg onion chopped 2 cloves garlic coarse minced 1 inch piece of gingerroot peeled and finely grated 2 red chilies chopped ( or more or less as desired to taste ) 1 stick lemon grass 3/4 cup whole green lentils ( washed and drained ) 1 3/4 cup coconut milk 3/4 cup water 4 Tbs fresh cilantro chopped salt and pepper to taste chopped ( honey ) roasted peanuts ( garnish ) Delicious combinations of flavors. I don't use a lot of the hot chilies so I used drops of hot pepper sauce to taste instead. Use as a vegetarian entree or side dish with Asian style chicken or beef recipe. Heat oil in pan and cook onion till softened and add garlic, ginger and chilies and cook several more minutes to release flavors.. Crush lemon grass with back of heavy knife or rolling pin. Place lentils in pan with lemon grass and toss with onion mixture to coat well. Add coconut milk and water. Bring to a boil, reduce heat to a simmer and cover and cook 20 minutes or until lentils are tender. Remove from heat and add chopped cilantro. Season to taste with salt and pepper and sprinkle with the chopped roasted peanuts. Yield 4 servings.
Asian Lamb and Fruit ASIAN LAMB AND FRUIT 4 pounds boned and rolled shoulder of lamb 1/2 cup butter 1/2 cup water 1/2 teaspoon saffron 3 onions, chopped 1 quart buttermilk 2 garlic cloves, finely chopped 2 teaspoons ground ginger 1/2 teaspoon black pepper 1 tablespoon salt 2 whole cloves 1 teaspoon grated lemon peel 3 cardamom seeds 2 cups raw rice 1/2 cup shelled pistachio nuts 2 oranges, sectioned 1 grapefuit, sectioned 1/2 cup seedless grapes Brown lamb on all sides in butter in deep kettle. Add water, Cover. cook for 1 1/2 hours, turning occasionally. Add saffron,onions, buttermilk, garlic, ginger, pepper,slat, cloves,lemon peel, cardamom seeds, and rice. Mix top with nuts and fruit. Cover. Cook for 30-40 minutes longer. 8 servings.
Asian Pear Salad4 cups baby mixed greens OR 1/2 head of iceberg lettuce sliced/shredded 1 head radicchio, sliced/shredded with knife 3 Asian Pear apples chopped into bite size pieces Dressing: 1/4 cup olive oil 2 tsp Dijon mustard 1 tsp sugar or to taste 1 Tbs red wine vinegar or to taste Crumbled feta or crumbled blue cheese as desired salt and pepper to taste Optional Garnish: toasted or candied nuts of choice as desired My brother grows these wonderful fruits but nobody in his family cares for them ( pear taste but crunchy like an apple ). So when I went to visit my mom she passed on to me a bunch that my brother gave her. This recipe I enjoyed was found on the Net and I adapted it to my liking. Guests also enjoyed it and now I will gladly accept any Asian pears that come my way ! Into a bowl, place all the lettuce and Asian pear apples. Combine dressing and toss into lettuce. Add as much crumbled cheese as desired and toss well again. Season with some salt and fresh grated black pepper. Top with nuts if using as a garnish Yield 6 to 8 servings. Note: I liked the color combo of the green ice berg lettuce and radicchio together
Asian Salmon Salad1 salmon filet about 1 1/2 to 2 lbs salt and pepper to taste Extra virgin olive oil 1 small to medium sweet white onion, chopped 1 large red ripe tomato, coarse diced Fresh Basil OR Mint leaves chopped as desired Fresh lettuce leaves coarse chopped Dressing: 4 tablespoons fish sauce 4 tablespoons lime juice 2 teaspoons brown sugar 2 to 3 hot Asian chilies, chopped- or as desired May be served warm or room temperature. Drizzle salmon with oil, season and bake salmon in a 400F oven about 20 minutes or done and fully cooked. Cool. Mix dressing and set aside. When salmon is cool, remove any skin and coarse chunk or cube and place in salad bowl. Drizzle salmon with dressing, add onion and tomatoes and some fresh chopped mint leaves to taste. Toss lightly and place on bed of chopped lettuce. Garnish with extra mint or basil. Serves 4 to 6.
Asian-style Broiled Tilapia from NY, US 1 pound tilapia or other mild thin fish fillets Marinade: Mix all well: 1/4 cup soy sauce 2 Tbs. sugar 3 large cloves garlic minced juice of one lime 1 tsp finely chopped ginger sprinkle of red pepper flakes Combine marinade ingredients in baking pan that will hold fillets in a single layer. Add fish, turn to coat and let fish sit 30 minutes. Turn at least another time in marinade during the half hour.. Heat broiler, setting rack closet to broiler. Broil 5 minutes, turn pan around and broil another 5 minutes or fish appears opaque. Spoon pan sauce over filets. Watch fish carefully so it does not burn when broiled. Serve with cooked rice and baked squash. Serves 4.
Asian-style Meat Chops from NY, US 3 Tbs soy sauce 1 1/2 Tbs vinegar 2 Tbs brown sugar 1/4 tsp crushed red pepper flakes or hot sauce 2 Tbs oil 4 boneless loin chops ( pork or lamb ) 1 clove garlic chopped Combine soy sauce, vinegar, red pepper and brown sugar in a small cup. Heat oil in skillet and cook chops about 4 minutes on one side or until well browned , flip and cook a few more minutes to brown other side. Remove from pan. Cook garlic in pan to brown and then add soy mixture, letting boil rapidly a few minutes. Add chops to pan and cook and turn in the sauce a few more minutes, Serve chops with rice and snow peas.
Asian-style PastaIngredients: 1/4 c rice vinegar 2 T soy sauce 2 T honey 1 tsp Chinese chile paste 2 T finely chopped fresh ginger 2 scallions, finely chopped 8 oz (1/2 lb) fresh angel-hair pasta 2 tsp dark, roasted sesame oil Directions: 1. Put a large pot of water on to boil. Combine all ingredients, except pasta and sesame oil, in a small bowl and mix well; set aside. 2. Cook the pasta in boiling water for about 1 1/2 minutes, or until tender but still firm to the bite (or al dente). Drain the pasta well and then toss with the sesame oil. Add the sauce and again toss well. Makes four servings. Each serving contains approximately 275 calories; no cholesterol; 4 gm of fat; 335 mg of sodium; 10 gm protein; 50 gm carbohydrate. ... from Cherry Hill, NJ, USA
Asian-style Pasta 2Dave, made this to go with the Fish with Thai sauce recipe (I made Tofu with Thai sauce, since we had the tapenade salmon yesterday!) It was a nice balance of the sweet tofu and savory noodles. Asian Style Pasta 1 lb pasta ( may be Asian rice or wheat noodles or even a whole wheat variety ) cooked fresh minced ginger fresh minced garlic Asian toasted sesame seed oil Light soy sauce ( opposed to dark soy sauce ) fresh chopped cilantro to garnish Drain cooked pasta well , rinse in hot water only if sticky and drain again. Place pasta in a bowl and add several tablespoons each of the sesame seed oil and soy sauce. Add fresh minced ginger and garlic to taste. Toss all well. Place in bowl and garnish with chopped cilantro . Serve as a side with an Asian style chicken, fish , beef or tofu recipe. Note: no salt is needed since soy sauce is fairly salty on its own. I also decorated the noodles with a ripe avocado sliced in a fan shape. Yield 6 to 8 servings.
Asian-style Tofu with CashewsAlmond or peanut oil to stir fry, a few Tbs. 1 large red frying pepper, coarse diced 1 large green frying pepper, coarse diced 1 med red onion thinly sliced 2 small carrots sliced 10 oz sliced white mushrooms 2 large garlic cloves thinly sliced 1 block of firm style plain tofu 1/3 cup Thai sweet chili sauce splashes of light soy sauce 1/2 cup unsalted cashews chopped coriander steamed white or brown rice I made this put together meal one evening and it was so good we now serve it for company. The sweet chili sauce has a bit of sweet, hot and spiciness to it and it paired well with the light flavored soy sauce. Drain tofu well and slice on the vertically into finger size thickness. Place tofu in bowl and cover with the chili sauce. In heavy duty pan or wok over medium high heat, heat oil and cook all the vegetables except the garlic until fork tender and then add the garlic and cook and stir a minute or so. Add the tofu with the chili sauce and cook and stir to heat well. Add splashes of the soy sauce. Lastly add the cashews and cook and stir a few more minutes. Serve with steamed white or brown rice and garnish with chopped coriander if desired. Yield: 2 to 4 servings. Note: light ( opposed to dark variety ) soy sauce and Thai sweet chili sauce may be found in gourmet section of the supermarket or Asian markets.
Asian-style Tuna SteakDiabetic recipe courtesy of dlife.com Prep time: 20 minutes Cooking time: 10 minutes Serves 6 1 1/2 lb tuna fillets 1/4 cup orange juice (fresh or frozen) 2 tbsp sesame oil 2 tsp sesame seeds 3 tbsp low sodium soy sauce 1 tbsp fresh ginger root , grated (or use 2 tsp ground ginger) 3 tbsp scallions, chopped Combine all marinade ingredients in a zip lock bag or in a stainless steel bowl. Place the tuna into the zip lock bag or the stainless steel bowl and let marinate for 20 minutes. Broil or grill the tuna for 4 to 5 minutes (make sure the tuna is 6 inches from the heat source). Cook until ready to serve. Nutritional Analysis Calories 242.2 Total Carbs 2.1g Dietary Fiber 0.2g Sugars 1.1g Total Fat 11.4g Saturated Fat 2.3g Unsaturated Fat 9.2g Potassium 368mg Protein 30.9g Sodium 258.1mg
Asparagi me Avgolemono from Chicago, IL 24 large fresh asparagus 1 tbsp olive oil Juice of 1 large lemon 1 cup avgolemono sauce, hot (recipe follows) Dill, chopped, for garnish Method Trim the stems and cook the asparagus in boiling salted water with the lemon juice and oil added, just until tender. Lift out gently with a slotted spoon and let drain. Pour the avgolemono sauce over the asparagus, sprinkle with the dill and serve at once. Avgolemono Sauce 6 egg yolks Juice of 2 lemons 1 cup warm but not hot chicken or beef stock Salt and pepper to taste Method Beat together the egg yolks and lemon juice and add these to the stock. Over a low flame, stirring constantly, cook until the sauce has thickened. Correct the seasoning with salt and pepper and serve hot. (Yields about 1 cup).
Asparagus and Mushroom QuicheQuiche Pastry or use your own recipe 3 cups flour 4 1/2 ounces butter, chilled 2 1/2 ounces shortening, chilled 6 to 8 tablespoons ice water Quiche Custard: 1 1/2 cups heavy cream 3 eggs, well blended dash each of salt and pepper Quiche Filling: 1 pound asparagus cleaned, trimmed and sliced into 1-inch lengths 1/3 pound mushrooms, sliced 1/4 cup green onions, chopped 1 teaspoon minced garlic 2 tablespoons olive oil 2 teaspoons thyme, crushed 6 ounces Swiss cheese, grated 3 ounces cheddar cheese, grated This is a standard but delicious quiche recipe. Pastry: Measure the flour and put into the bowl of a food processor. Add small pieces of butter and shortening. Blend by hitting pulse button on the machine once every few seconds until it resembles coarse meal. Add water and let continue to process until the mixture rolls into a ball (about 1 minute). The pastry can be rolled into a crust immediately. A pan with a removable bottom is preferred, but not necessary. Use a 10-inch pan. Place parchment paper on the bottom of the quiche shell. Use pie weights or pinto beans sprinkled over the paper to keep the shell from rising. Bake in a preheated oven at 375 degrees for 15-18 minutes. If the shell is transparent on the bottom, it is not done. Bake until the shell is no longer transparent. Cool and remove the weights. Custard: Blend all custard ingredients well and set aside. Filling: Heat the olive oil in a saut� pan; add the asparagus, mushrooms, onions and garlic. Cook on high heat for 3-5 minutes, turning frequently to keep from burning. Add the thyme and stir well. Remove from the heat and cool. Once cooled, combine the asparagus mixture with the grated cheeses; mix well. To assemble and bake: Preheat oven to 350 degrees. Mix the quiche filling and custard together and pour carefully into the crust. Leave approximately 1/4-inch rim at the top. Bake for 30-40 minutes. Check for doneness by moving the pan. If the filling "wiggles", bake another 5 minutes until set. When done, let cool to warm for easier slicing. Yield: 6 servings. Accompany with a good salad.
Asparagus and Mushroom QuicheQuiche Pastry or use your own recipe 3 cups flour 4 1/2 ounces butter, chilled 2 1/2 ounces shortening, chilled 6 to 8 tablespoons ice water Quiche Custard: 1 1/2 cups heavy cream 3 eggs, well blended dash each of salt and pepper Quiche Filling: 1 pound asparagus cleaned, trimmed and sliced into 1-inch lengths 1/3 pound mushrooms, sliced 1/4 cup green onions, chopped 1 teaspoon minced garlic 2 tablespoons olive oil 2 teaspoons thyme, crushed 6 ounces Swiss cheese, grated 3 ounces cheddar cheese, grated This is a standard but delicious quiche recipe. Pastry: Measure the flour and put into the bowl of a food processor. Add small pieces of butter and shortening. Blend by hitting pulse button on the machine once every few seconds until it resembles coarse meal. Add water and let continue to process until the mixture rolls into a ball (about 1 minute). The pastry can be rolled into a crust immediately. A pan with a removable bottom is preferred, but not necessary. Use a 10-inch pan. Place parchment paper on the bottom of the quiche shell. Use pie weights or pinto beans sprinkled over the paper to keep the shell from rising. Bake in a preheated oven at 375 degrees for 15-18 minutes. If the shell is transparent on the bottom, it is not done. Bake until the shell is no longer transparent. Cool and remove the weights. Custard: Blend all custard ingredients well and set aside. Filling: Heat the olive oil in a sauté pan; add the asparagus, mushrooms, onions and garlic. Cook on high heat for 3-5 minutes, turning frequently to keep from burning. Add the thyme and stir well. Remove from the heat and cool. Once cooled, combine the asparagus mixture with the grated cheeses; mix well. To assemble and bake: Preheat oven to 350 degrees. Mix the quiche filling and custard together and pour carefully into the crust. Leave approximately 1/4-inch rim at the top. Bake for 30-40 minutes. Check for doneness by moving the pan. If the filling "wiggles", bake another 5 minutes until set. When done, let cool to warm for easier slicing. Yield: 6 servings. Accompany with a good salad.
Asparagus and Peanut Strudel from UK Asparagus and Peanut Strudel This is just 1 of 100 new recipes added to the Vegetarian Society Archive this week at No Cups Here! - the UK Recipe Archive. Over 3000 recipes in UK measures now available for download plus around 6000 TVFN recipes in USA measures. All recipes are available in Mastercook and Mealmaster formats. Go take a look! - http://www.atoc.demon.co.uk/recipes * Exported from MasterCook * Asparagus And Peanut Strudel Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Veg2 Vegetarian Society Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce butter 1 large onion -- peeled and chopped 12 ounces fresh or frozen asparagus -- chopped 4 ounces USA peanuts -- chopped salt and freshly ground black pepper 5 sheets filo pastry 4 ounces butter -- melted 5 ounces vegetarian Cheddar cheese -- grated 1. In a frying pan, melt the butter and saute the onion for 3 minutes Add the asparagus and peanuts and fry for a further 2 minutes. Remove from the heat and leave to cool. Add seasoning to taste. 2. Unfold the sheets of filo pastry on a flat surface and brush each one liberally with butter then place them on top of one another to form layers. 3. Scatter the asparagus mixture onto the pastry and sprinkle with 4oz /100g of the cheese. 4. Carefully roll up the strudel lengthways and place on a baking tray. Brush with butter and sprinkle with the remaining cheese. 5. Place in a pre-heated oven at 200øC/400øF/gas mark 6 for about 25-30 minutes until crisp and golden. Serve either hot or cold in slices. Converted by MC_Buster. -- Alan Hewitt
Asparagus BundlesAsparagus Bundles 12 servings 3 1/2 lbs. asparagus, trimmed 4 oranges 1/2 cup orange juice 1/4 cup white wine vinegar 3/4 cup olive oil 1 Tbs. honey 1/2 tsp. salt 1/4 tsp. pepper In large skillet over high heat, bring 1 inch salted water to a boil. Add half of the asparagus and cook 5 minutes or until tender. Using slotted spoon or tongs, transfer to bowl of ice water. Repeat with remaining asparagus. Drain. Evenly divide asparagus into 12 bundles. With vegetable peeler, remove a 1" x 7" strip of orange peel from each orange. Cut each strip into three 1/4"-wide strips. Repeat with remaining oranges to make a total of 12 strips. Tie each bundle with strips. Place on serving platter. In medium bowl, whisk together remaining ingredients; serve with bundles. Work time: 15 minutes Total time: 20 minutes Per serving: Cal. 149; Pro. 3g; Carb. 6g; Fat 13g; Chol. 0mg; Sod. 90mg Julie
Asparagus en Croutefrom NY, US 12 slices of good-quality white sandwich bread 1/2 pound Jarlsberg or other Swiss-style cheese 1/2 cup Dijon mustard 12 asparagus spears, cooked till tender-crisp 4 tablespoons melted butter, approximately Very delicious appetizer. Roll the bread as thin as possible with a rolling pin; trim crusts. You will have pieces of bread about 3-4 inches square. Lay squares out on a work surface and cover them with a damp towel for 10 minutes. Cut the cheese into fingers approximately the size of the asparagus spears. Spread each bread square with mustard. Lay an asparagus spear and a strip of cheese on each bread square and roll up. Place seam side down on a buttered baking sheet. Brush rolls with melted butter. Bake in the upper third of a 450 degree oven for 10 minutes, or until brown and bubbling. Serve immediately. Yield: 12 rolls, 4-6 servings.
Asparagus Moussegenerous bunch of asparagus spears, washed and trimmed 2 tablespoons gelatin 6 tablespoons water 12 fluid oz double cream 3 egg whites freshly ground white pepper Cook the asparagus in boiling water until tender. Cool a little and put through a food processor to obtain a smooth puree. Put the puree into a bowl. Put the water into a cup and sprinkle the gelatin onto it. Stand in a pan of hot water. Allow the gelatin to dissolve in the water. Add the dissolved gelatin to the asparagus puree, stirring all the time. Allow to cool completely and then put into the fridge until it begins to set around the edges. Whip the cream in a basin until slightly thick and then stir into the asparagus mixture. Season and taste. Whip the egg whites until stiff and fold them into the mousse. Pour into chosen moulds (first rinsed with cold water). Chill very thoroughly. Turn out and serve with a small crisp salad and a little mayonnaise if liked.
Asparagus Steamed in Wine from NY, USA 2 lb fresh asparagus white wine salt and pepper melted butter. fresh chopped herbs as desired Place asparagus in a cooking pot and add enough dry white wine to cover. Bring to a boil and gently cook until asparagus is almost tender. Drain and let sit to finish cooking until fork tender. Add some melted butter and fresh chopped herbs or lemon slices as desired. Serves 4 to 6. Joan,Larry and Cosmo the cutie dog Visit our Culinary And Baking Adventures http://www.pipeline.com/~rosskat/
Asparagus with Horseradish Sauce This is an excellent substitute when you don't want to fool with hollandaise sauce. * Exported from MasterCook * Asparagus With Horseradish Sauce Recipe By : Craig Claiborne - The New New York Times Cookbook Serving Size : 4 Preparation Time :0:10 Categories : Asparagus Vegetables Side Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound asparagus, fresh -- wash and trim stems 1/4 cup butter 1 1/2 tablespoons horseradish, prepared Steam asparagus to desired doneness This is best if the asparagus is crisp-tender. Put horseradish and butter in a sauce pan and heat until butter is melted. Microwave: heat on 50% power for 1 to 2 minutes. Arrange asparagus on a serving dish and pour sauce over it. - - - - - - - - - - - - - - - - - - NOTES : Submitted to World Recipes by Barbara Zack < April 5, 1997
Aunt Evelyn's Carrot CakeWhen I need something fancy I bake this in two layers and frost it with coffee flavored cream cheese icing, decorating the top with marzipan carrots. But, I think its best plain, with some fresh whipped cream. - Sharon Kuykendall, Takoma Park, MD Aunt Evelyn's Carrot Cake Sift together three times: 3 C. flour 2 C. sugar 2 T. cinnamon 1 t. salt 1/2 t. nutmeg 1/4 t. ginger 1 T. baking powder 1 T. baking soda Add to, and mix well: 1 1/2 C. vegetable oil 1 C. buttermilk 4 beaten eggs 2 t. vanilla 2 C. grated carrots, tightly packed 1 C. walnuts, finely chopped Pour batter into a greased and floured 9" x 13" baking pan, and bake at 350 F. degrees for 45-60 minutes. Sharon Kuykendall skuykend@cuc.edu http://www.cuc.edu/~wgts/Sharon/sharon.html
Aunt Jane's Ice Cream Hello Everyone!! As the weather heats up, so does the need for some cool refreshment!! Home made ice cream is the only way to go!! Aunt Jane's Ice Cream Ingredients: 2- 1/4 Cups Sugar 6 Eggs, well beaten 2 Quarts Half and Half Cream 1 Pint Whipping Cream 4-1/2 tsp. Vanilla Dash Lemon Flavoring Method: Mix the above ingredients very well. Pour into an ice cream freezer (we still use the hand cranked kind) If there is still room in the ice cream container, fill almost to the top with whole milk. Be careful, though, as the ice cream swells as it freezes. We usually serve this ice cream with a freshly baked angel food cake and sliced strawberries. A perfect end to a summer evening meal! Enjoy! Alecia Webber Albany, Oregon
Aunt Jane's Ice Cream Hello Everyone!! As the weather heats up, so does the need for some cool refreshment!! Home made ice cream is the only way to go!! Aunt Jane's Ice Cream Ingredients: 2- 1/4 Cups Sugar 6 Eggs, well beaten 2 Quarts Half and Half Cream 1 Pint Whipping Cream 4-1/2 tsp. Vanilla Dash Lemon Flavoring Method: Mix the above ingredients very well. Pour into an ice cream freezer (we still use the hand cranked kind) If there is still room in the ice cream container, fill almost to the top with whole milk. Be careful, though, as the ice cream swells as it freezes. We usually serve this ice cream with a freshly baked angel food cake and sliced strawberries. A perfect end to a summer evening meal! Enjoy! Alecia Webber Albany, Oregon
Auntie Betty's Double Chocolate Cheesecakefrom UK Auntie Bettys Double Chocolate Cheesecake This is 1 of 2144 chocolate recipes added to The UK Recipe Archive in both Mastercook and Mealmaster formats. You'll be surprised what you can do with a bar of chocolate!! To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Auntie Betty's Double Chocolate Cheesecake Recipe By : Betty Sullivan Serving Size : 1 Preparation Time :0:00 Categories : Choco1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST 1/2 cup chocolate cream wafers -- (1/2 pkg), crumbled 1/4 cup butter -- (NO MARGARINE), -- melted 1/2 cup macadamia nuts FILLING 3 8 oz pkgs cream cheese 1 cup sugar 4 eggs 8 1 oz squares semisweet chocolate OR 12 ounces semisweet chocolate chips 2 teaspoons vanilla extract TOPPING 2 cups sour cream 3 tablespoons sugar 1 teaspoon vanilla FINAL TOUCH 1 1.5 oz Hershey Bar -- frozen CRUST Roll out chocolate cream wafers on wax paper. Mix crumbled wafers, butter and nuts in the bottom of a 10" spring form pan. Using a piece of wax paper, press mixture evenly in the bottom of the pan. Place pan in refrigerator or freezer while preparing the filling. FILLING Preheat oven to 350 degrees. In a large bowl beat cream cheese until fluffy. Gradually add sugar. Beat in eggs one at a time until well blended. Stir in chocolate and vanilla. Mix well. Pour on top of prepared crust and bake 50 minutes. Remove from oven. Turn oven off and close door. TOPPING Combine sour cream, sugar and vanilla. Spread over cheesecake. Return to oven, but do not reheat oven. Leave in warm oven for 10 minutes with the door closed. Open door and leave cake in oven for an additional 20 minutes. Remove cake from oven. Allow cake to cool on wire rack. FINAL TOUCH Freeze Hershey bar. When cake is cooled, shave frozen chocolate on top of cake. Refrigerate overnight. Per serving: 4237 Calories; 259g Fat (52% calories from fat); 58g Protein; 481g Carbohydrate; 1020mg Cholesterol; 752mg Sodium
Aussie Meat Pie AUSSIE MEAT PIE Source: rufus@melbpc.org.au (Ruth Dassenaike) This recipe makes 8 individual pies. FILLING: PIE BASE: 750g. (1 1/2lb.) minced steak 2 cups plain flour 2 beef stock cubes 1/2 teaspoon salt salt, pepper 2/3 cup water 2 cups water 60g. (2oz) beef dripping pinch nutmeg 2 tabs. plain flour PIE TOP: 1 3/4 cups water, extra 375g.(12oz) packaged puff pastry 1 teaspoon soy sauce 1 egg-yolk 1 teaspoon water 1. Filling: Place meat into pan, stir over low heat until meat is well browned. Drain off any surplus fat. Add crumbled stock cubes, water, salt, pepper and nutmeg, stir until boiling, reduce heat, cover, simmer gently 20 minutes, remove from heat. Combine extra water and flour, stir until flour mixture is smooth. Add flour mixture to meat, stir until combined. Return to heat, stir until meat boils and thickens. Add soy sauce (to give brown colour), stir until combined. Simmer, uncovered 5 to 10 minutes; remove from heat, allow to become cold. 2. Sift flour and salt into basin. Place water and dripping into saucepan, stir until dripping melts; remove from heat. Make a well in centre of dry ingredients, add liquid, stir until combined. 3. Turn out onto lightly floured surface, knead lightly. Roll out pastry to line 8 greased pie tins. Cut excess pastry around sides of dishes using a sharp knife; slant knife, while cutting pastry. Fill centres with cold meat filling. 4. Roll out puff pastry on lightly floured surface, cut out rounds for top of pies; use saucer as guide. Wet edges of base pastry, and gently press tops into place, trim around edges with sharp knife. Pierce centre with pointed knife. Brush tops with combined egg-yolk and water. Bake in hot oven 5 minutes or until golden brown, reduce heat to moderate, cook further 10 minutes. Enjoy with a good Aussie beer!!!!!! Enjoy, Lei Gui Bronx,NY
Aussie Shrimp on the Barbie with Orange Ginger Sauce Title: Aussie Shrimp on the Barbie with Orange Ginger Sauce Categories: Australian, Seafood Yield: 6 servings 12 Giant Prawns, shelled and deveined (heads and tails intact) 1/4 c Butter 1 c Orange juice (freshly squeezed) 2 tb Sherry 1 ts Orange Zest (grated) 2 ea Green onions, tops and white (minced) 1 ts Ginger root (freshly grated) Soak a dozen long wooden skewers in water for 30 minutes. Then push skewers through prawns, lengthwise, from head to tail with only 1 to a skewer. Combine all ingredients in saucepan and cook over medium to low heat, stirring, until butter is completely melted. Dip skewered prawns in the orange sauce and position on oiled grill rack about 4 inches above the coals. Baste liberally with sauce and grill for 2 minutes. Turn the prawn over and baste again, cooking for another 2 minutes. Smaller prawn will be done at this point, but continue basting and turning larger prawn until they are pink and cooked through. Remove from heat immediately when done, as they will get tough of overcooked. Use any remaining sauce for a dip for the prawns. From: The Register Guard, by Edythe Preet, a LA freelance writer. Submitted By SIRREDHAWK@AOL.COM (SIRREDHAWK) On 13 AUG 1994 104506 -0400
Australian Chocolate Crackles from NSW, Australia Categories: candies, crackles, chocolate, australian Yield: 24 Servings 150 g Copha, melted 2 1/2 c Rice Bubbles 60 g Coconut dessicated 15 g Cocoa Artificial sweetener taste Mix dry ingredients. Add melted copha and mix well. Divide into 24 patty pan papers. Portion diets - negligible for 1 only Calories - 75 each (315KJ) From "Easy Diabetic Recipes for those on a portion or calorie diet" prepared by Diabetic Assoc. of South Australia Inc. Typed and posted by Vicki Crawford - Australia
Australian Dinkum Chili Title: Australian Dinkum Chili Categories: Ground beef, Chili, Pork, Alcohol, Ethnic Yield: 8 servings 1/2 lb Bacon 2 tb Vegetable oil 2 md Onions; coarsely chopped 1 Celery stalk; coarse chopped 1 Bell pepper 2 lb Top beef sirloin; cut into - 1" cubes 1 lb Ground beef 1 lb Ground pork 4 tb Ground Red hot chili 3 tb Ground Red mild chili 2 md Garlic cloves; fine chop 1 tb Oregano 1 ts Ground Cumin 24 oz Beer 1 cn Whole tomatoes (14 1/2oz ea) 3 ts Brown sugar 1 Boomerang (opt) Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into 1/2" dice and reserve. Heat the oil in a large heavy pot over medium heat. Add the onions, celery, and green pepper and cook until the onions are translucent. Combine all the beef and pork with the ground chile, garlic, oregano, and cumin. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add the beer, tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Wave a boomerang over the pot 14 times each hour from this point on. (This is definitely optional adding no noticeable flavor, just a touch of authenticity and humor.) Stir for 3 minutes. Taste, adjust seasonings, and add more beer if desired. Simmer for 2 1/2 hours longer. Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot.
Australian Meat Pie from US 1 oz kidney (optional) juice of 1/2 lemon 3 bacon rashers, chopped 2 onions, peeled and sliced 1.5-2 kg. (3-4 lb) chuck steak, trimmed and chopped into small cubes 2 cups water 1/2 teaspoon black pepper 1/2-1 level teaspoon salt few sprigs of fresh thyme or 1/2 level teaspoon dried thyme 1 stick celery, finely chopped 3 tablespoons plain flour 1 recipe shortcrust pastry Soak the kidney in a little water with lemon juice for 1/2 hour to remove any strong flavour. Fry chopped bacon in a large heavy based saucepan, and when the fat starts to sizzle, add the onion. Fry over a low heat until the onion is soft. Add the chopped steak and finely chopped kidney. Pour in water and season with salt, pepper and thyme. Cover and simmer gently for about 1 1/2 hours. Smooth out the flour with a little extra cold water, then stir this into the meat. Stire over the heat until thick. Pour into a deep pie dish of 2 litre (8 cups) capacity. If you own a pie funnel, place in the centre of the meat (you could substitute an upturned egg cup). Roll out the pastry, cut a few strips for a collar. Place these on the wet rim of the pie dish and brush with milk or beaten egg. Lift remaining pastry onto a rolling pin and place on top of the pie. Trim edges with a knife. Press edges together with a fork to seal. Make a few steam holes. Glaze with beaten egg or milk and bake in a hot oven for 30-40 minutes. Shortcrust pastry 3/4 cup plain flour 3/4 cup self-rising flour pinch of salt 100g (3 1/2 oz) butter 3 tablespoons cold water 1 teaspoon lemon juice Place flours and salt into a mixing bowl, rub in butter with fingertips and mix into a dough with water and lemon juice. Turn out onto a lightly floured surface and knead lightly with a little flour. Rest for 20 minute before rolling.
Australian Prawnsfrom NSW, Australia Categories: australia, ethnic, seafood, herald, mia, prawns, australian Yield: 8 Servings 1 Piece ginger (2"); peeled and coarsely chopped 1 lg Onion; coarsely chopped 1 Red bell pepper; coarsely chopped 4 Ripe tomatoes; coarsely chopped 4 c Fish stock 1 tb Fish sauce (Nam pla) 1/4 ts Cayenne 4 c Coconut milk 24 Prawn tails 3/4 c Cilantro; finely minced 1/2 c Parsley; finely minced Place the ginger, onion, red pepper and tomato in the food processor until smooth. Transfer to a heavy casserole and cook at high heat, stirring, for 3-4 minutes, Add the fish stock, fish sauce and cayenne, and stir to mix well. Bring to a boil, turn the heat down and simmer for about 10 minutes. Add the coconut milk and prawns and cook on hihg heat stirring, for about 3 minutes. Turn down to a simmer and cook anothe 3 minutes. Stir in the cilantro and parsley before serving. Taste and adjust seasonings by adding more fish sauce and cayenne.
Australian Sticky Date Pudding Title: Australian Sticky Date Pudding Categories: Cake, Pudding Yield: 10 Servings 1/2 cup Butter, room temperature cut into eight pieces, plus extra to butter pan 1 1/4 cup Chopped pitted dates 1 tsp Baking soda 1/4 cup Granulated sugar 2 ea Eggs 1 1/4 cup All purpose flour 1/2 tsp Salt 1/2 tsp Vanilla 1 3/4 tsp Baking powder Caramel Sauce 1/2 cup Butter 1/4 cup Whipping cream 1/2 cup Firm packed brown sugar plus 1 Tbsp Firm packed brown sugar 1/2 tsp Vanilla This Australian recipe, a very moist cake, not what we'd call a pudding, has taken Down Under by storm. you'll find it on restaurant and dinner party menus across that country. This version was printed recently by the New York times. TO PREPARE CAKE: Preheat oven to 350 degrees F. Butter a 9-inch round baking pan with sides at least 2 inches high, such as a springform pan. Place the dates in a saucepan and cover with water (about 1-1/2 cups). Bring to a boil, reduce to simmer and cook for 3 minutes. Add the baking soda (the mixture will foam) and set aside. In a bowl, cream the cut up butter, sugar and eggs, adding the eggs one at a time. Gently mix in the flour, salt and vanilla. Slowly stir in the baking powder and 1/4 cup of the liquid from cooking the dates, until the cake mixture resembles thick pancake batter. Drain off remainder of date cooking liquid and discard. Stir in the dates. Bake for 30 to 40 minutes, or until cooked in the center. TO PREPARE CARAMEL SAUCE: Combine the butter, whipping cream, brown sugar and vanilla. Bring to a boil; reduce to simmer, and cook for 3 minutes. TO SERVE: Drizzle some of the sauce over the cake as it is cooling. Serve the rest of the sauce separately. Makes 10 servings Per Serving: Calories: 384 (4% protein, 47% carbohydrate, 50% fat) Protein: 4 grams Fat: 22 grams Cholesterol: 100 mg Carbohydrate: 46 grams Sodium: 441 mg Exchanges: 1 fruit, 1-1/2 starch, 4-1/2 fat Source: Oregonian FoodDay Typos by Dorothy Flatman Notes: This is a fair facimile of what we know as Sticky Date Pudding - it was in vogue some years ago - we in OZ did eat it as a pudding after the main course - or any time - it is so good that any excuse would do to 'pig out' on it.
Austrian Gugelhupf from Austria Austrian Gugelhupf 250g butter (real butter, no low-fat stuff) 4 Eggs 3 egg yolks 450g flour 220g sugar 1 cup milk 6 sp. rum almonds 1 packet baking powder (erm, dont know if this is correct...please ask if you dont know that term ;) Cream butter&sugar until frothy, then mix in eggs (one fater another, keep stirring). Mix baking powder with flour and sieve for optimum consistency. Mix with dough and rum. Butter up a guglhupf mold pan (extensivly) and scatter halved almonds on the bottom (top). Pour dough in, bake about 1 hour at 160° Celsius. Have fun! +bh
Austrian Lemon Noodles with Caviar1/2 pound thin noodles 3 Tbs butter 2 Tbs cream Sauce: rind of 1/2 large lemon cut in thin strands rind of 1 lime cut in thin strands 1/4 cup veal stock 1/4 cup sour cream Garnish: caviar Cook noodles, drain and toss in the cream and butter while hot. Mix sauce ingredients and toss with noodles. Garnish individual plated servings with a dollop of good quality caviar Yield: 4 servings
Austrian Sweet Cheese Crepes Baked In Custard from UK Austrian Sweet Cheese Crepes Baked In Custard This is 1 of 199 Gourmet and Bon Appetit recipes from October/December 1994 added to The UK Recipe Archive this week. There are now 3140 Gourmet and Bon Appetit recipes on-line at The UK Recipe Archive in both Mastercook and Mealmaster formats. To download go to - http://ukrecipes.co.uk/ * Exported from MasterCook * Austrian Sweet Cheese Crepes Baked In Custard Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : December 1994 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR FILLING*** 1/2 cup dried currants 1 cup boiling-hot water two -- (8-ounce) packages -- cream cheese, -- softened 1/2 cup apricot jam 2 large eggs -- separated 1 teaspoon freshly grated lemon zest 1 teaspoon vanilla 1/4 cup granulated sugar 25 Austrian crepes -- about 2 large eggs 3 tablespoons granulated sugar 1 cup milk confectioners' sugar for dusting Accompaniment: apricot caramel sauce Make filling: In a small heatproof bowl plump currants in boiling-hot water 15 minutes and drain. Pat currants dry between paper towels. In a food processor or in a bowl with an electric mixer blend together well cream cheese, jam, yolks, zest, and vanilla. In a bowl with an electric mixer (beaters cleaned if necessary) beat whites with a pinch of salt until they hold soft peaks. Add sugar to whites and beat meringue until it holds stiff peaks. Fold cheese mixture into meringue gently but thoroughly and fold in currants. Preheat oven to 400F. and lightly butter a 14-inch-long oval gratin dish or other 2 1/2-quart shallow baking dish. Working with 1 crepe at a time, spread 2 generous tablespoons filling on each crepe, leaving a 1/2-inch border all around, and roll up crepes jelly-roll fashion. With a sharp knife cut crepes on a diagonal in half and arrange, overlapping slightly, in layers in baking dish. Crepes may be prepared up to this point 4 hours ahead and chilled, covered. Bring crepes to at room temperature before proceeding. In a small bowl whisk together eggs, granulated sugar, and milk and pour over crepes, letting custard seep between layers. Bake crepes in middle of oven 30 to 35 minutes, or until puffed and custard is set, and cool to warm. Dust crepes with confectioners' sugar and serve with apricot caramel sauce. Serves 12. Gourmet December 1994 Converted by MC_Buster.
Authentic Bulgogifrom Tipperary, Ireland 3 pounds of beef, sliced (use very tender cut of beef, like top round) 1/2 cup of soy sauce 1 tablespoon of sesame oil 1 tablespoon of sesame seed 1 tablespoon of garlic powder 1/2 teaspoon of ginger powder 3 tablespoons of granulated sugar, brown sugar, or honey (any one of the three) 5 green onions, sliced (stems and all) First slice the Roast Beef (in raw form) 1/8th of an inch thick. Once sliced then cut into little bite size chunks... Next place all the ingredients above in a large bowl and mix with large utensil until sugar is disolved. Add a 1/2 a cup of water to your mix, stir and let set for at least 3 hours or overnight.... This will give the meat a chance to soak in the juices. Last but not least, place your batch of Bulgogi in a pot and cook it at a medium temperature until meat has a nice, dark brown exterior. Do not use any kind of oil in your pot. The ingredients you mixed above will do just fine.... If you would like your mix a little sweeter, add a little more sugar... If you prefer a saltier taste add some more soy sauce....
Avocado and Walnut Salad from Stockholm, Sweden Serves 2 persons 2 avocados/big ones as much precooked and cooled black quinoa as you like per person approx 100 g feta cheese 100 g walnuts 7 or so cherry tomatoes fresh baby spinach balsamic "glaze" vinegar preferably with raspberry 1. Place quinoa into boiling water (volume of water depends on how much quinoa you decide to use) and reduce heat. When cooked it should be cooled off! 2. Prepare two plates and put as much quinoa as you like on the plates 3. On top of the quinoa, place some fresh baby spinach, cherry tomates cut in two and peeled, sliced avocado. 4. Finally, decorate with feta cheese cut in small pieces. Crush the walnuts slightly and "sprinkle" over your salad. 5. Let "a lot" of the loveley balsamic "glaze" decorate the sides of the plate. Lovely to serve with slightly toasted bread with herbed butter spread! Enjoy!
Avocado Cream Dressing AVOCADO CREAM DRESSING 1 large avocado 1 (3 oz.) pkg cream cheese, softened 1/4 tsp. salt 2 Tbsp vinegar 1/4 cup salad oil (olive oil preferred) Mash avocado using hand or electric mixer. Beat in cream cheese til smooth. Beat in salt, vinegar and oil. Serve over tomatoes, shrimp salad. Can be used for a dip. You can also add either grated onion or garlic powder. Try adding some fine chopped cilantro!!
Avocado Ice CreamOK. First there is a recipe from Brazil in Barbara Karoff's paper back on latin american cuisine. Now here is a redaction of my own: Yield: a bit more than 1 pt. 1 pint creme anglaise made this way: 1 pt. half and half (1 cup milk + 1 cup cream) 1/2 cup sugar Heat to a simmer. In a bowl, whisk: 3 yolks Mix 1/3 of the hot liquid with the yolks, whisking. This warms the yolks. Now whisk the yolk mixture back into the hot liquid OFF THE FLAME. Let cool. When cool, add flavoring: 1/4 cup dark rum 2 ripe Haas avocadoes, pureed juice and zest of one lime. Freeze in an ice cream freezer according to the manufacturer's instructions. As you can see, this recipe is constructed so that it is easy to add any flavoring to the basic custard. Where it asks to add flavoring, try: Balsamic vinegar : Add 2 tablespoons balsamic vinegar. (nutty and vanilla like, but slightly tangier. No one will even guess) Cognac: Add 1/3 cup cognac Passionfruit: add 1/4 cup passionfruit puree. Get the picture? INDULGE and then go out and run!
Avocado in Kirsch AVACADO IN KIRSCH serves 4 1 1/2 lemons 2 ripe avocados 2-3 tablespoons powdered sugar pinch nutmeg 2 tablespoons of kirsch or blackberry wine or juice Cut 1 lemon in half, Reserve. Squeeze juice from remaining lemon half. Cut 1 avocado in half. remove pit. Rub immediately with cut lemon, Squeezing some juice over each half. Cut out pulp with a knife or scoop it out carefully with a teaspoon. Dice it quickly and mix with 1 teaspoon lemon juice. Follow the same procedure woth the second avocado. Sprinkle avocado pulp with sugar and nutmeg. Moisten with kirsch. Gently stir to blend seasoning and flavoring. It may need a little more lemon juice or sugar. It should be tartish, neither sweet nor very tart. Cover and chill for several hours. Serve very cold in a glass dish as is or with lemon flavored cookies. Lei Gui Bronx,NY leig@aol.com http://www.geocities.com/Heartland/Meadows/3658
Avocado Mold from USA Avocado Mold 1 env. plain gelatin 1/2 cup boiling water 1/4 cup fresh lemon juice 1/2 cup mayonnaise 1 Tbs. honey 1 tsp salt 1 cup mashed ripe avocado 1/2 cup cream whipped Dissolve gelatin in boiling water. Stir in gelatin to dissolve and add lemon juice, mayonnaise, honey, salt and avocado. When mixture thickens, fold in whipped cream. Pour into a small ring mold ( rinse first with cold water ) and chill mold until set. Unmold and serve over curly lettuce leaves. Serves 4
Avocado Tempura AVOCADO TEMPURA comment: quite different but delicious! Nice party appetizer Makes several dozen 3 green onions minced 3 large ripe avocados 1/4 cup fresh lemon juice salt and pepper to taste 1/2 tsp ground corriander or to taste 2 cups cashews chopped 1/3 lb monterey jack cheese shredded 1/2 cup flour 1 1/2 cups fine dry white bread crumbs oil to deep fry In bowl place minced onion, avocados, salt and pepper, corriander and lemon juice and mash and mix with a fork. Stir in chopped nuts and shredded cheese.Mixture should be firm enough to roll into a small balls. Coat in flour and then in bread crumbs. Fry the balls in hot fat 350 degrees ( several inches of oil in heavy duty skillet ) until golden on all sides. Drain on absorbent paper and serve hot. Quantity depends on the size of the balls ( walnut size is fine ). Note: use any mild cheese or any kind of nut if desired.
Baba Ganouj This recipe didn't sound that good to me, but I had to try it after reading the directions to "bake eggplant until completely pooped." It turned out to be very good and has been a hit at my parties. * Exported from MasterCook * Baba Ganouj (Eggplant Salad) Recipe By : Cindy Tarsi - The Moosewood Cookbook Serving Size : 12 Preparation Time :3:00 Categories : Eggplant Spreads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 eggplant 3 teaspoons lemon juice 1/4 cup tahini 2 garlic clove 1/4 cup parsley sprigs -- minced 1/2 teaspoon salt 2 tablespoons green onion -- minced black pepper -- to taste 1 1/2 teaspoons olive oil Preheat oven to 400 degrees. Cut off the stem ends of the eggplant and prick it all over with a fork. Place it directly on an oven rack and let it roast until completely pooped (about 45 minutes). When it is sagging, wrinkled, crumpled, and totally soft, you'll know it's ready. Remove it from the oven, and let cool. Scoop the insides out and mash well. Combine with rest of ingredients, except olive oil. Chill well. Drizzle the oil over the top before serving. Serve with assorted crackers. - - - - - - - - - - - - - - - - - - NOTES : Submitted to World Recipes by Barbara Zack April 5, 1997
Babka Rumowa from Chicago, IL Rum Cake - Poland Set oven temperature to 325°F (165C) and preheat. Grease Bundt form - (some specialty stores will call it a Babka form) - Sprinkle ½ cup (120mL) chopped walnuts or pecans on bottom of greased form. In mixing bowl, mix together: 18oz. (500g) yellow cake mix 3 3/4oz. (110g) Instant yellow pudding (Jello brand or similar) 4 eggs ½ cup (120mL) cold water ½ cup, vegetable oil ½ cup Bacardi dark rum Pour mixture into form and place in oven. Bake for 1 hour. Allow to cool. When completely cool, invert form on serving plate and remove cake. Prick top of cake, all over. Slowly pour glaze mixture over top and sides. Allow cake to absorb glaze. Repeat until all of glaze mixture is used up. Prepare Glaze as follows: 3 oz (85g) sweet (unsalted) butter. ¼ cup (60mL) water ½ cup (120mL) Bacardi dark rum 1 cup (240mL) granulated sugar Melt butter in saucepan, stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in rum. This cake is very moist and will stay fresh for a couple of weeks, if stored in a cool place, wrapped in plastic foil, or in a plastic bag. Enjoy! May be served with whipped cream topping, if desired.
Babottee BABOTTEE(ground beef pie)(south africa) 3 tablespoons butter 3 onions, chopped 2 slices white bread 1 cup milk ( Use skim milk from powder) 3 pounds beef, ground 3 times 2 eggs or 1/2 cup Eggbeaters 2 tablsepoons curry powder 1 teaspoon salt or imitation salt 3 tablespoons plum jam or 5 tablespoons Junior baby food 3 tbalespoons lemon juice 1/4 cup ground almonds 3 bay leaves Melt the butter in a saucepan. Add the onions and saute for 10 minutes, stirring occasionally. Soak the bread in the milk and squeeze dry, reserving the milk. Mash the bread fine. In a bowl combine the beef, sauteed onions,bread, 1 egg or 1/4 cup Eggbeaters. , curry powder, salt, plum jam, lemon juice and almonds. Mix well. Place the bay leaves on the bottom of a buttered baking dish and place the meat mixture over them. Beat the remaining egg with the reserves milk and pour it over the meat. Bake in a 350 deg. Moderate oven for 1 1/4 hours. Serve hot from the dish. note: I like to cut this and serve on a roll or crusty bread with sliced tomatoes or Peanut butter. Lei Bronx, NY USA
Babottee 2BABOTTEE (please don't ask me what the name means, I have no idea) Exotically and apricotically tasty! Be adventurous - try this combination!! 1 lb. ground beef 1 lb. ground pork 1 apple, peeled, cored and diced 2 med. onions chopped 2 firm bananas, sliced 1 1-lb can tomatoes 1 Tbsp. apricot jam, or 4 canned 1 1/2 Tbsp. sugar apricots, thinly sliced 2 Tbsp. curry powder tomato juice for thinning 2 Tbsp. vinegar salt Brown meat and drain off fat. Add all other ingredients and simmer gently, stirring frequently, for 30 minutes. Add tomato juice if too thick. Serve over rice or noodles. Serves 8. NOTE: you can use all beef or all pork.
Bacalhau Dourado GOLDEN COD (Bacalhau Dourado) Portugal from: The wonderful world of cooking. 1 pound package, dried salt codfish 4 cooked potatoes, cut in thin sticks 2 tablespoons oil 12 ripe olives, chopped 5 eggs, beaten 2 tablespoons chopped parsley 1/2 teaspoon salt 1/4 teaspoon black pepper. Prepare fish as directed on package. Dice. Saute potatoes in oil until golden. Remove potatoes. Brown fish in same oil. Add 1/2 of the potatoes with olives. Combine eggs, parsley, salt and pepper. Add to fish mixture cook, stirring gently for 4 minutes. Serve with remaining potatoes. serves 4 Lei, Bronx, NY USA
Baccalà in Biondo1 1/2 to 2 lbs of baccalà musillo 1/4 cup virgin olive oil 1 tsp. garlic powder 1 can colossal black olives diced 1/2 cup green olives diced Pinch of red pepper 1/8 cup white vermouth Soak the baccalà for a minimum of three days before the preparation changing water frequently to remove salt. Remove skin and bones. Pour oil in frying pan and heat under low flame. Place remaining ingredients except the vermouth in oil. Cook thouroghly about 5-6 minutes. Add the vermouth and cover. Simmer about 5-10 minutes more. Serve hot. (Note: 1 1/2 to 2 lbs will be fine for four people. Be sure you buy the thick musillo one) Enjoy!
Bacon and Blue Cheese Pasta Bake from UK Bacon and Blue Cheese Pasta Bake I forgot the URL - http://www.atoc.demon.co.uk/recipes If anyone would like to receive weekly updates to these recipes then please email me - nosupshere@atoc.demon.co.uk The UK Mastercook recipe archive currently has over 1300 recipes from the Carrlton Food Network site online for downloading in easy zip files. I have been 'told' to remove them due to copyright problems, even though I thought I had 'permission' to use them. That's life! If you want to download these recipes please get them before Monday 16.00 UK time. I think we are 5-8 hours in front of you. Alan -- Alan Hewitt This is just one recipe available for downloading from the UK Mastercook recipe archive - No Cups Here! All the recipes in the archive have UK ingredients and UK measures. Over 1700 recipes now online for you to download. Go have a look! - http://www.atoc.demon.co.uk/recipes/ * Exported from MasterCook * Bacon and Blue Cheese Pasta Bake Recipe By : Serving Size : 4 Preparation Time :0:35 Categories : NoCupsHere! Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 350 grams unsmoked -- back bacon rashers, -- de-rinded and -- chopped (12oz) 25 grams butter -- (1oz) 1 clove garlic -- crushed 125 grams mushrooms -- sliced (4oz) 25 grams plain flour -- (1oz) 300 milliliters milk -- (1/2 pint) 75 grams blue cheese -- (eg Stilton), -- crumbled (3oz) salt and freshly ground black pepper 250 grams dried fettucine or tagliatelle -- (8oz) 150 grams Mozarella cheese -- chopped (5oz) 1. Preheat oven to 180øC/350øF/Gas Mark 4. 2. In a large saucepan, melt the butter, add the bacon and garlic and cook until lightly browned. Add the mushrooms and cook for a further 1-2 minutes. Stir in the flour. 3. Remove from the heat, and gradually add the milk. Return the pan to the heat, and bring to the boil, stirring constantly until a smooth, glossy sauce has formed. Stir in the blue cheese and seasoning. 4. Meanwhile, cook pasta following instructions on the pack. When cooked drain, and stir into the sauce. Transfer to an ovenproof dish. Sprinkle with Mozarella cheese and cook in the preheated oven for 10-15 minutes until browned and serve with a mixed green salad. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - NOTES : A delicious supper dish, served with a crisp mixed salad and crusty bread. -- Alan Hewitt
Bacon and Cheese Macaroni Bake This is another twist on Macaroni and cheese--my kids love it! BACON AND CHEESE MACARONI BAKE 1 pound sliced bacon 1 small onion, chopped 2 cans condensed (10 3/4 ounce) Cheddar cheese soup 1/2 cup milk 1 tbs Worcestershire sauce 1 tsp dry mustard 8 ounces elbow macaroni, cooked and drained OR 1 package of the boxed stuff 1 cup sharp Cheddar cheese (the sharper the better), shredded 2 tbs diced pimiento (optional) Cook bacon, saving about 1/4 cup of drippings. Crumble bacon, reserving 4 or 5 strips for the top of dish. Saute onion in remaining drippings. Add cheese soup, milk, Wrocestershire sauce and mustard; mix well and heat through. Stir in the bacon, macaroni, shredded cheese and pimiento. Place in casserole dish (I use 3 quart). Top with remaining strips of bacon. Bake in a 375 degree oven for 25 minutes. Enjoy!! Julie Michigan, USA
Bacon and Egg Pie Below is a national favorite of New Zealand. Many of the favorite and well used recipes are English based! Let me know if you try it, what you think. When my daughter visited from California - she asked for this recipe. Take care and happy spring. >From Rayna in New Zealand :) BACON AND EGG PIE 2 sheets pre-rolled flaky pastry 1 onion chopped 1 cup chopped bacon 1/2 cup mixed vegetables 2 tablespoons spicy chutney 6 eggs milk Use one sheet of pastry to line a 20 cm square shallow cake tin. (8 inch) Sprinkle onion, bacon and mixed vegetables evenly over pastry. Dot the chutney on top. Break eggs evenly over, pricking the yolks so they run slightly. Carefully lift second sheet of pastry over filling. Brush top with milk. Bake at 200C (400 F) for 40 minutes or until well risen and golden. To serve - cut into squares. Serve hot or cold. Serves 6.
Bacon and Water Chestnuts Hors D'oeuvres from Australia Bacon and Water Chestnuts Hors Doeuvres 1 can whole water chestnuts strips of bacon, enough for each water chestnut Wrap a strip of bacon around each water chestnut. Secure with a toothpick. Broil until bacon is cooked. Serve hot. Note: You may use 1/2 slice of bacon for each water chestnut, if desired. BACON WRAP-UPS 1/4 c. soy sauce 2 Tbsp. brown sugar dash of garlic powder 10 slices bacon 10 canned water chestnuts -- drained 5 chicken livers Mix soy sauce, brown sugar and garlic powder. Halve each slice of bacon and each water chestnut. Cut livers in quarters. Pair a piece of water chestnut and a piece of liver and wrap in half a bacon slice; fasten with toothpick. Mari- nate in soy sauce mixture in refrigerator for 4 hours or overnight; spoon marinade over occasionally. Drain snacks. Broil about 3 inches from heat, turning once, until bacon is crisp and liver is done. Makes 20 snacks. Separate bacon slices. Place in a single layer in large baking pan. (If desired, cut each slice in half.) Preheat oven to 350 degrees and bake bacon strips for 10 minutes. Spoon off fat. Bacon should be almost crisp. In small bowl, mix remaining ingredients. Pour half of this glaze over bacon (not on pan). Return to 350 degrees oven and bake 10 minutes longer. Turn bacon over. Drizzle with remaining glaze. Return to oven and bake until golden brown and glaze spins a thread when bacon is lifted from pan. Remove bacon to waxed paper. Serve warm or cooled, not chilled. Makes about 8 slices or 16 half slices. BACON WRAPPED WATER CHESTNUTS 24 round toothpicks 1/4 c. light brown sugar 12 strips bacon, cut in halves 1 Tbsp. bourbon or sherry 24 pieces water chestnuts (1 small can whole or 12 large pieces, cut in half) Drain canned water chestnuts. Prick all around with a fork. Dry with paper towel and mix with bourbon. Let stand for at least an hour. Can be stored in a jar with bourbon and will keep for months. Sprinkle sugar on one side of bacon. Place one water chestnut piece at one end. Wrap bacon around water chestnut and attach with toothpick. Stretch bacon tightly. Preheat oven to 425 degrees; put on rack in broiling pan. Bake 15 minutes or until bacon is lightly brown and crisp. Serve hot.
Bacon Cheddar CrispsServes 4. 2 qts popped popping corn 1 cup cooked, chopped bacon 4 cups shredded Cheddar cheese ¼ cup chopped green onions Divide the hot popped corn into 2 equal parts and place in a single layer on two pans. Divide cheese and bacon into two equal parts each and sprinkle on over both sheets; use your hand to spread ingredients into a single layer on the sheets. Bake for 8 to 10 minutes or until it is as crispy as you like. Remove from oven and immediately sprinkle with green onions. Use a spatula to remove from the pans and let cool for 5 minutes; then break into 2-inch pieces.
Bacon Scallion Horseradish Mustard originally posted by Mitzi at idunno's 1 C dry mustard 1 C red wine vinegar 1 C sugar 1/2 C finely chopped cooked bacon 1/2 C finely chopped scallion 4 large eggs 2 teaspoons dried tarragon 1 teaspoon creamed horseradish Mix the mustard and the vinegar in a non-aluminum saucepan; let sit 30 minutes for the mustard to dissolve. Whish in the sugar, eggs, and tarragon. Cook over moderate heat, whisking constantly, until the mixture thickens and is very hot to the touch. Do not boil. Stir in the bacon and the scallions. Immediately remove to a bowl or decorative glass jar and cool to room temperature. The mustard may be kept tightly covered in the refrigerator for several months. Makes 3 cups. http://www.idunno4recipes.com
Bagara Baingan from Indonesia Bagara Baingan (Baby Eggplant in Spicy sauce) 1 lb baby eggplant 1 small onion chopped 1 small piece ginger chopped 3-4 garlic cloves 1 tablespoon groundnut or peanuts 1 small piece coconut 2-3 green chili 1 tablespoon chopped coriander leaves 1 tablespoon sesame seeds 1 teaspoon garam masala 1 tablespoon coriander powder 2 oz. tamarind salt and chili powder to taste 1-2 tablespoon oil Fry onion, ginger, garlic, groundnut or peanut, coconut, chili, sesame seeds in a little oil and grind it to a smooth paste. Soak tamarind in a little water and extract pulp. Clean and cut the eggplant till midway both sides. Stuff the masala paste into them. Heat oil in a pan and fry the eggplants in it. keep stiring or turning them to avoid eggplant getting burned. When you feel eggplants are half cooked, add tamarind pulp and let it come to boil. Add garam masala powder, coriander powder, salt and chili powder. Let the curry simmer until eggplants are well cooked. Garnish with chopped coriander leaves.
Bagel Chips I've made this recipe in the past and may have posted it a few years ago. They turn out very well. Enjoy:-) * Exported from MasterCook Mac * Bagel Chips Recipe By : The Joslin Diabetes Gourmet Cookbook Serving Size : 10 Preparation Time :0:15 Categories : Snack, Appetizer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bagel 1/8 tsp garlic powder 1/8 tsp onion powder 1/8 tsp cumin 1/8 tsp oregano 1/8 tsp fat-free parmesan cheese 1/8 tsp chili powder Preheat oven to 400 or toaster oven works fine. With a sharp knife, slice bagel into very thin slices so that you can almost see through them (you'll get about 10 slices). Place slices on a baking sheet. Lightly spray with cooking spray. Quickly sprinkle in a small amount of seasoning (a little goes a long way) or leave plain. Bake for 3 to 4 minutes until lightly browned-be careful; they burn easily. Break each slice into 4 chips. - - - - - - - - - - - - - - - - - - Per serving: 20 Calories; less than one gram Fat (6% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 39mg Sodium NOTES : Store in an airtight container for up to 3 days. Nutr. Assoc. : 71 0 0 0 0 0 0 Anita A. Matejka ______________________________________________________________________________ DO NOT include my name or e-mail address in any mailing lists unless I explicitly make the request!
Bahama Breeze from NY, USA 2 1/2 cup pineapple juice 1 cup strawberries sliced 1 banana sliced 1/2 cup coconut cream 2 cups ice Blend all ingredients in blender . Puree until thick and smooth. Pour into a glasses. Garnish with a strawberry if desired. Serves 6.
Bahamian Lobster Buena Vista * Exported from MasterCook * Bahamian Lobster "Buena Vista" Recipe By : Historical Buena Vista Restaurant on Delancy St. Serving Size : 4 Preparation Time :0:00 Categories : Bahamian Caribbean Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 lobsters -- boiled 1 chopped onion 1 clove garlic -- finely chopped 2 Teaspoons chopped parsley 2 Ounces brandy few drops of Tabasco 4 Cups white sauce 1 Cup sliced mushrooms salt and pepper 1/2 Cup bread crumbs 2 Teaspoons Worcestershire sauce Halve the lobsters. Remove the meat and dice. Wash the shells and retain. In a saucepan, melt some butter, add the onions and garlic, sautee until golden brown. Add the lobster meat and flambe with the brandy, add the mushrooms and simmer for a few minutes, stir in the mustard, Tabasco and Worcestershire and cook over low flame a few more minutes. Mix in the white sauce, remove from fire and add the parsley. Season with salt and pepper and fill the shells with the mixture, sprinkle with the breadcrumbs and place under the broiler for a few minutes to glaze. White Sauce: In a saucepan, melt equal parts of butter and flour( over low heat), whisk them together(do not let the mixture get brown) until you obtain a homogenous paste. Let it cool for a few minutes then gradually add some hot fish stock, whisk continuously to prevent lumps. Bring the mixture slowly to boil and let simmer for 15 to 20 minutes.
Bailey's Frozen Chocolate Chunk Mousse Cakefrom Beaverton, OR, USA Part 1: Espresso Cake 1/4C ground espresso 1/2C water 1C cake flour 1/2t baking soda 1/4t salt 4T unsalted butter 1/2C sugar 2 large eggs 1/2t vanilla 1/4C sour cream Preheat oven to 350 degrees farenheit. Lightly butter 8" cake pan and dust with flour. Place ground espresso into a cup or small bowl. Boil water and add to the espresso. Let set 15 minutes. Strain coffee and measure 1/4C coffee and set aside. In large bowl, stir together flour, baking soda and salt. Sift onto large piece of waxed paper. Beat butter until creamy, add sugar and blend well. Add eggs, beat well. Add vanilla and sour cream. Add 1/2 flour mixture and beat until combined. Add espresso, mix well. Add rest of flour, bake for 25-30 minutes. Cool. Part 2: Bailey's Frozen Chocolate Chunk Mousse and assembly 5oz. bittersweet chocolate 1/4C+2T milk 1/4C sugar 1/8t salt 2t vanilla 1/2C Bailey's 6oz. almond paste 1C whipping cream or almond icing 1/4C hazlenuts (opt.) 4oz. bittersweet chocolate, coarsely chopped Place 5oz. chocolate in food processor until finely ground. In small pot, combine milk, sugar and salt. Heat until milk boils. Remove from heat, add vanilla and 1/4 of the Bailey's Irish Cream. Pour hot milk mixture in with the chocolate until chocolate is melted. (If you don't have a processor to ground the chocolate, break or cut it into small pieces and cook it with the milk.) Scrape into bowl and let set. Beat almond paste until softened. Gradually add the rest of the Bailey's. Whip in whipping cream until soft peaks form. Fold in 1/3 whipped mixture into chocolate mixture. Fold in the rest of the whipped mixture. Fold in toasted nuts and chocolate chunks. Assembly: Freeze cake. If you are doing it double layered, add mousse to top of one layer then add top layer. Add mousse to top of cake. Freeze cake. Keep frozen until ready to serve. t= teaspoon T= tablespoon C= cup oz.= ounce(s)
Bailey's Irish CreamThis recipe was given to me in 1991 by a friend and former co-worker here in Houston, Texas. I have tried it many times and think it is wonderful, even better the second day! BAILEY'S IRISH CREAM equivalent of 2 eggs (PLEASE use pasteurized egg-substitute. Pasteurization destroys most harmful microorganisms.) 1 can Eagle Brand Condensed Milk 1-1/2 cups Jameson's Irish Whiskey (or a rye or brandy) 1 cup Half & Half (or "coffee rich") 1-1/2 tablespoon Hershey's chocolate syrup 1 teaspoon instant coffee In blender, combine all ingredients well. Store in refrigerator but not too long! Cheers! :-)
Bajan Gungo Pea and Coconut Soup BAJAN GUNGO PEA AND COCONUT SOUP-Barbados from: Lean Bean Cuisine by Jay Solomon 2 tablespoons vegetable oil 1 medium onion, diced 1 large carrot, peeled and diced 1/2 cup chopped celery 2 cloves garlic, minced 1/2 to 1 teaspoon minced habanero or jalapeño pepper 2 cups cooked or canned pigeon peas (gungo peas) drained 4 cups water or vegetable stock 1 cup peeled, diced winter squash (Calabaza, butternut or acorn) 2 tablespoons dark rum 1 tablespoon minced fresh parsley 1 tablespoon dreid thyme or 2 tablespoons fresh 1/2 teaspoon ground black pepper 1/2 teaspoon salt 1 cup canned coconut milk Heat the oil in a large saucepan and add the onion, carrot,celery,garlic and chile pepper. Saute for 7 minutes over medium heat, until the vegetables are tender. Add the beans, water,squash, rum,parsley, and seasonings. Bring to a simmer and cook for 35 to 40 minutes, stirring occasionally. Add a little hot water or rum if the soup is too thick, or continue to simmer if it is too thin. Stir in the coconut milk and return to a simmer. Transfer the soup to a food processor and process for 15 seconds, until smooth. Ladle soup in soup bowls and serve hot. serves 6-8. note: Calabaza, West Indian Pumpkin can be found in tropical markets. 1 serving: calories 192 Sodium 177mg Fat 11g
Bake in the Skillet Apple Pie from NY, USA 1 single pastry crust recipe 6 to 8 apples peeled and cut into pie wedges 1 stick butter or margarine divided 1 cup sugar 1/2 cup raisins cinnamon and nutmeg to taste 2 Tbs. Jack Daniels or rum or brandy Powder sugar to garnish In a 10 inch oven proof skillet, melt 1/2 of butter with sugar. Add raisins and apples and cook and turn apples over medium heat until apples are almost tender. Remove apples and raisins from skillet with slotted spoon. Add remainder of butter to skillet and cook syrup until thick, golden and bubbly. Remove from heat and add the Jack Daniels. Return apples and raisins to mixture and spread evenly in pan. Add the crust and seal all apples well, turning crust to fold up and inward to create border. Slash top deeply in several places. Place skillet into 400F oven and bake about 20 minutes until crust is golden . Remove to rack to cool. .Serve either warm or chilled. Cut as you would a regular apple pie. There is no bottom crust. It is optional to invert this pie so crust is on bottom and apples on top. If you want to this turn when pie is still warm but not hot. Sprinkle pie heavily with powder sugar. Great presentation when served right from the pan whether warm or chilled.
Baked Acorn Squashfrom U.S. Baked Acorn Squash MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Baked Acorn Squash Categories: Native amer, Vegetables Yield: 1 servings 4 Medium-sized acorn squash 8 tb Butter or margarine 16 ts Honey Fresh ground pepper to season Slice the squash in half crosswise and scoop out the pulp and seeds. Trim the bottoms, if necessary, so that the quash will stand hollow side up. Place 2 teaspoons honey in the hollow of each squash, then add 1 tablespoon butter or margarine to each and a twist or two of fresh ground pepper. Place squash in a large, shallow baking pan and bake, uncovered, in a moderate oven, 350 degrees, for about 2 1/2 hours or until the squash are tender. From: Robert Miles Date: 09-02-95 Cooking
Baked Apple Pancake This is delicious for a Sunday breakfast or Brunch Terry * Exported from MasterCook Mac * Baked Apple Pancake Recipe By : Delicious Decisions/tpogue@idsonline.com Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Filling 1 whole apple peeled -- thinly sliced 3 tablespoons butter -- unsalted 2 tablespoons sugar 1 teaspoon cinnamon nuts and raisins -- chopped For the Batter 3 tablespoons butter 3 whole eggs 1/4 cup flour 1/4 teaspoon salt 1/2 cup milk Preheat oven to 450F. Saute apple slices in butter over medium heat until tender. Add sugar, cinnamon, nuts and raisins to the pan, stirring to coat apple. Remove from heat and set aside. For the batter, melt butter in the microwave, set aside to cool. Spray skillet with Pam. In a bowl beat eggs until light. Slowly add flour and salt, blending until smooth. Beat in melted butter and milk. Pour apple filling into skillet and top with batter. Bake 15 minutes. Reduce oven temperature to 350F and bake five to ten minutes more. Cut pancake into four pieces and serve with favorite topping. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 271 Calories; 21g Fat (70% calories from fat); 6g Protein; 14g Carbohydrate; 188mg Cholesterol; 362mg Sodium NOTES : Barbara Michel had this one marked as "good !" I have made the changes in the recipe that she indicated. _____
Baked Apple Pancakes from UK Baked Apple Pancakes 137 recipes from November 1999 have been added to The UK Recipe Archive this week in both Mastercook and Mealmaster formats. There are now 3826 Gourmet and Bon Appetit recipes on-line at The UK Recipe Archive To download go to - http://www.ukrecipes.co.uk/ * Exported from MasterCook * Baked Apple Pancakes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : November 1999 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Granny Smith apple -- seeded, peeled, cut -- into 1/4-inch-thick -- slices 2 teaspoons fresh lemon juice 4 large eggs 3/4 cup whole milk 3/4 cup all purpose flour 1 tablespoon plus 1/4 cup sugar 1/4 teaspoon salt 1/4 cup dark brown sugar -- (packed) 1 1/4 teaspoons ground cinnamon 4 tablespoons unsalted butter -- (1/2 stick) Preheat oven to 450F. Toss apple slices with lemon juice in medium bowl. Whisk eggs and milk in large bowl to blend. Add flour, 1 tablespoon sugar and salt; whisk until batter is almost smooth (small lumps of flour will remain). Mix brown sugar, cinnamon and remaining 1/4 cup sugar in small bowl. Melt 1 tablespoon butter in each of two 6-inch ovenproof nonstick skillets over medium heat. Pour half of batter into each skillet. Arrange half of apple slices evenly over batter in each skillet. Transfer skillets to oven and bake until pancakes are set around edges but still wet in center, about 8 minutes. Remove from oven; sprinkle half of brown sugar mixture over each pancake. Dot each with 1 tablespoon butter. Using spatula, carefully turn pancakes over. Return to oven. Bake until pancakes rise, sugar mixture melts to sauce consistency and top of pancakes is golden, about 6 minutes. Invert onto plates. Serve warm. Makes 2 Servings. Bon Appetit November 1999 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 1060 Calories (kcal); 70g Total Fat; (58% calories from fat); 29g Protein; 83g Carbohydrate; 897mg Cholesterol; 876mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 Fruit; 12 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Baked Bananas in Lemon and Rum Sauce from UK Baked Bananas in Lemon and Rum Sauce This is 1 of 105 recipes in a new archive at the UK Recipe Archive this week from the Channel4 TV show 'Here's One I Cooked Earlier'. These recipes are categorised Starter, Main Course and Dessert and are available in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Baked Bananas In Lemon And Rum Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Dessert Here's One I Cooked Earlier 4 Bananas -- (large, firm & ripe) ***SAUCE*** 1 tablespoon Lemon Rind -- (grated) 2 tablespoons Lemon Juice 2 tablespoons Demerara Sugar 3 tablespoons Orange Marmalade 2 tablespoons Dark Rum 2 tbsp Water -- (2 to 3) Fresh Cream to serve Fresh Mint Leaves & Julienne Strips of -- Orange Rind to decorate 1. Preheat oven to Gas Mark 6 / 200ºc / 400ºf. Trim ends of the bananas, removing about 1 cm from each end, cut a slit through the skin that extends the length of the fruit. Arrange them on a baking sheet and bake for 15 minutes or until the skins turn black. 2. Meanwhile, mix together the lemon and the juice, sugar, marmalade and water in a pan. Bring to the boil for 1 minute, then transfer to a serving dish. 3. Add the rum to the sauce in the serving dish and stir in. As soon as the bananas are cool, remove the skins and place them in the sauce. Coat the bananas on all sides of the sauce. Slice the bananas into diagonal chunks, decorate with mint leaves and orange rind. Serve at room temperature with cream. Converted by MC_Buster. NOTES : Chef:Jean Davies Alan Hewitt
Baked Bananas with Orange Hi everyone! Here's a recipe given to me by a friend who's "ape" about bananas ;>) !!!!!!!!!!!! Enjoy!! BAKED BANANAS WITH ORANGE 3 firm ripe bananas 2 tsp cornstarch 2 tbs sugar 1/3 cup orange juice 1 tbs butter 1 tbs light brown sugar 1/3 cup shredded sweetened coconut whipped cream Preheat the oven to 375 degrees. Peel the bananas and cut crosswise and lengthwise into halves. Arrange in a buttered baking dish. Combine the cornstarch, sugar, and orange juice. Pour the mixture over the bananas, coating well. Dot with the butter and sprinkle with the brown sugar and coconut. Bake for about 30 minutes or until the bananas are tender and the sauce is thickened. Can serve this with either whipped cream or ice cream. Julie Michigan, USA
Baked Beans with Kahlua, Brandy and Rum4, 1 lb cans of your favorite baked beans 1 tsp Dijon mustard 1/4 cup chili sauce or tomato sauce 1/2 cup brewed coffee 1/4 cup EACH: Kahula, brandy and rum 1 onion fine chopped 1/2 cup cooked and crumbled bacon 1 lb sausage cooked and sliced ( optional ) These different baked beans are spiked with liquor. I use the sweet kind of canned baked beans ( ex: maple/brown sugar ) which goes nicely with the other ingredients. Mix all liquids and refrigerate overnight. Mix mustard and chili sauce into beans. Then pour liquors over beans, mix in bacon, onion and sausage if using. Bake in a slow oven ( 200F ) at least 2 hours or until well heated. Yield 10 to 12 servings.
Baked Brie with Kahlua and Pecans1 large wheel of Brie ( 2 + pounds ) 3/4 cup chopped pecans 1/4 cup kahlua 3 Tbs brown sugar Microwave pecans 90 seconds on high or a bit toasted. Mix pecans with Kahlua and brown sugar. Spread on the wheel of Brie ( top rind removed ). Bake 350 until topping is bubby ( 20 minutes or more ) Serve with apple wedges or crackers. Serves 12 or more.
Baked Cheese Mush BAKED CHEESE MUSH an adaption I made from a recipe from Southern Living Inflation cookBook 2 cups water 1/2 teaspoon salt 1/2 cup coarse cornmeal medium finely chopped onion 1 1/2 cups shredded mozzarella and Montery Jack cheeses,combined 4 slices bacon, cooked crisp and crumbled or chopped 1/4 oz of taco seasoning mix beaten egg with 1 tablespoon cream cracker crumbs Spicy or hot tomato relish (optional) Meat gravy (optional) Using double boiler or two pots, one of which can fit into the other, heat water about 1 1/2 inches deep in the bottom half. Put 2 cups and salt in upper half of double boiler and bring to a boil on direct heat. Stir in the cornmeal slowly into the salted water. Cook several minutes over the direct heat, stirring constantly. Add the onion, 1/4 packet of taco seasoning mix,mix in well and put smaller pot into larger pot with boiling water. Cover and cook 40 minutes. Set Oven to 350 degs.Add the bacon and continue cooking another 5 minutes. Remove from heat and stir in the cheese. Pour the hot mush into a loaf pan and cool for several hours or until well set. Cut into 8 equal slices. Beat together egg and cream. Put cracker crumbs in a dish. Sprinkle black pepper on slices. Place a grid or rack onto a baking sheet, large enough to hold the 8 slices off the baking sheet. Brush slices with egg wash and press into cracker crumbs and lay carefully onto baking rack. Put into oven and bake for 30 minutes or until the edges brown a little and turn golden. Serve warm as is or with Hot and spicy Tomato relish, such as Country Sides Garden Sytle tomato relish or any kind of meat or mushroom gravy that you like. Lei Gui Bronx,NY leig@aol.com http://www.geocities.com/Heartland/Meadows/3658
Baked Cherry Pudding 2/3 cup sugar 1 cup flour 2 tsp baking powder dash salt 2/3 cup milk 1 can (14 1/2 oz.) pitted tart cherries undrained 1 cup sugar 1 Tbs butter This is a easy yet delicious cake like homey dessert. Serve with whipped topping or whipped cream. In bowl combine 2/3 cup sugar, flour, baking powder and salt. Stir in milk. Spread mixture in a 11 x 7 x 2 inch casserole or similar oblong baking dish . Set aside. In saucepan combine cherries, butter and 1 cup sugar. Stir over medium heat and bring to a boil, cooking a minute or two to dissolve sugar. Spoon over mixture in pan. Bake 350F for 30 minutes or until top is light golden brown. Serve warm.
Baked Chicken I noticed that recently a lot of chicken recipe had been submitted here. We have this recipe that is very easy to prepare and is always loved by guests. BAKED CHICKEN 1 chicken, sliced Black Pepper 1/2 cup Soy Sauce Thyme Put the pieces of chicken in a Pyrex Rectangular dish. Rub with Pepper and Thyme and Pour Soy Sauce over it. Let it stand for 1 hour. Preheat oven at 375 degrees and bake for 45 minutes. ED MONTALVAN P.O. Box 232 9000 Cagayan de Oro City Philippines edmon@cc.xu.edu.ph http://beehive.twics.com/~mbasa/edmon
Baked Cranberry Pudding from New York, USA 2 cups flour 1 cup sugar 2 tsp baking powder 3 tbs. melted butter or shortening 2 tbs. orange juice 1 tsp grated orange rind 1 tsp vanilla butter flavor 2/3 cup milk or buttermilk 1 egg 2 cups chopped cranberries Butter sauce: 1/2 cup butter 1 cup sugar 3/4 cup cream 1 tsp vanilla butter flavor This has the texture of a very moist cake and can be cut into squares. Cut when warm .Can be gently reheated in the micro when cold. Sift dry ingredients into a bowl. Add the melted shortening, orange juice, milk, egg and flavor extract.Beat with mixture to combine well. Stir in the cranberries. Place mixture in a greased 9 inch square pan. Bake in a 350F oven for about 45 minutes or until set. Remove to rack to cool to warm. Make sauce: Over low heat ( or use a double boiler ) melt butter and add sugar ands cream and mix well until sugar is dissolved and sauce thickens a bit, about 5 minutes or so. Remove from heat, add flavor extract if desired. Serve sauce over the pudding. About 6 to 8 servings depends how you cut the pieces. Refrigerate leftovers. Both sauce and pudding cake can be gently rewarmed. Visit Joan and Larry's Homepage Home of: Joan's Baking and Culinary Adventures http://www.pipeline.com/~rosskat/
Baked Custard Preheat oven to 300 F. Blend together 2 cups milk 1/4 to 1/2 cup sugar or honey 1/8 tsp. salt Add and beat well: 2 whole eggs or 4 egg yolks (the greater the proportion of yolk, the tenderer the custard will be; egg whites stiffen it.) Add 1/2 tsp. vanilla extract Beat well and pour into custard cups. Dust w/nutmeg Place the molds in a pan of hot water on a rack. Bake 20 to 30 minutes (to test for doneness, insert a knife near the edge of the cup. If the blade comes out clean, the custard will be solid all the way through when it is cooled.)
Baked Doughnuts These are yummy! --Amy Lampert Bethesda, Maryland BAKED DOUGHNUTS 5 T. margarine 1/2 cup granulated sugar 1 egg 1 1/2 cups all-purpose flour 2 1/4 t. baking powder 1/4 t. cinnamon 1/8 t. salt 1/2 cup milk 1 t. vanilla 1 T. granulated sugar 1 t. cinnamon Cream margarine and 1/2 cup sugar; add egg and mix well. Sift together the flour, baking powder, cinnamon, and salt; add to creamed mixture alternately with milk and vanilla. Generously grease muffin pans (these tend to stick); fill half full with batter and top with a mixture of connamon and sugar. Bake in pre-heated 350 degree oven for 20-25 minutes.
Baked Egg Rolls BAKED EGG ROLLS These can be made with or without meat. They have a different texture than fried egg rolls but it's worth it because I hate greasy egg deep frying is SO messy. These were still pretty crispy! 2 tablespoons soys sauce 1 teaspoon corn starch 4 cups finely shredded napa, chinese or regular white cabbage 1 cup mung bean sprouts 1 medium or large carrot finely grated (about 1/2 cup) 2 tablespoons finely sliced green onions 2-4 cloves finely chopped garlic, divided 1/2 lb. ground turkey or hamburger (optional--replace with about 1 cup mixture of mushrooms, more cabbage, bean sprouts and/or carrots) 2 teaspoons grated ginger root 1 lb. egg roll skins (14-16) found in produce section of grocery store Mix soy sauce with corn starch. Set aside. Spray non-stick skillet or wok with nonstick cooking spray or heat one tablespoon cooking oil. Over high heat stir-fry 1-2 cloves garlic and ginger for a few seconds. Add cabbage, bean sprouts, carrot and green onions. Stir fry a few minutes until cabbage is wilted. If cooking meat, remove vegetables from pan. Add remaining 1-2 cloves garlic. Add ground turkey or hamburger. Stir fry until no longer pink. Drain off any fat. Add reserved soy sauce/corn starch and the vegetables. Cook 1 minute or so until thickened. Remove from heat and allow to cool a little. TO MAKE EGG ROLLS: Heat oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray. Turn eggroll skin so it looks like a diamond. Place 1/4 cup filling just below the center. Fold the lower point of the diamond over the filling tucking it under the filling. Fold the left and right corners over that. Tightly roll the egg roll. Moisten the top corner with a bit of water to prevent it from unrolling. VOILA! Repeat til you run out of skins or filling. (Note: Keep the eggroll skins in their wrapper or cover with a moist towel so they don't dry out.) Should make at least 14 egg rolls. Place eggrolls seam side down on the pan. They can be close together but not touching. Lightly spray the egg rolls with the nonstick cooking spray. Bake 15-20 minutes until golden brown. Enjoy! Kathy Kerr whose 3 kids only left a few for Mom and Dad Arlington, VA USA kerr@patriot.net
Baked Eggplant BAKED EGGPLANT(Syrian origin) 1 medium sized eggplant 1/2 pound ground beef 5 tablespoons butter or margarine 1/2 cup minced onion 1/4 cup chopped green pepper 2 cups cooked rice 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup bread crumbs Peel eggplant and cut into cubes. cook in boiling salted water until tender (about 15-20 minutes). Drain, Mash eggplant. Brown ground beef in 3 tablespoons butter. Add minced onion and chopped pepper, cook until vegetables are tneder. stir in mashed eggplant, cooked rice ,salt and pepper. Spoon into a 10 x 6 x 2 inch baking dish. saute bread crumbs in remining 2 tablespoons butter. Sprinkle over eggplant mixture. Bake in moderate oven (375 deg. F.) for about 20 minutes. Makes 4-6 servings. Lei, Bronx, NY USA
Baked Figs with Honey and Whiskey1/4 cup hazelnuts 1/4 cup honey 1/4 cup Scotch or other whiskey 8 large or 12 small Mission figs, stemmed Butter-flavor spray Mint sprigs for garnish (optional) Toast hazelnuts in a 400-degree oven for 5 minutes. Put them in a tea towel and rub them against each other to remove skins. Chop and set aside. Raise oven temperature to 500 degrees F. Combine honey and Scotch in a small sauce pan and bring to a boil, stirring. Turn off heat. Meanwhile, cut figs in half, lengthwise. Spray an gratin dish large enough to hold all the figs in one layer with butter-flavor spray. Put in figs, cut side up. Drizzle with honey-Scotch mixture. Sprinkle with hazelnuts. Bake 7 to 10 minutes, depending on size, or just until they soften but are not falling apart. Cool to warm and put 4 to 6 fig halves on each of 4 serving plates. Spoon pan juices over figs. If desired, put a mint sprig in the middle. Yield: 4 servings.
Baked French Toast Taken From: TV Guide Dec. 14/'96 Baked French Toast 1 loaf white bread, cubed 8 oz cream cheese, softened and cubed (220 g) 12 large eggs 1/2 cup maple syrup (125 mL) 1 cup milk (250 mL) Line the bottom of an 8x12 in. (20x30 cm) pan with half of the bread cubes. Next, layer the cream cheese on top of the bread. Add remaining bread cubes on top. Beat eggs, maple syrup and milk together. Pour entire mixture over bread. Cover and refrigerate overnight. Bake at 350 F (180 C) uncovered for 45 minutes or until lightly golden brown. SERVES 8 NOTE: When I made it I found that it stuck to the bottom of the pan. You might want to spray the pan with cooking spray first. Cynthia Krueger Woodstock, Ontario Canada --
Baked Fun Stuffed Bluefish I currently live in the South Eastern part of the United States. I learned this one working in a Seafood Restaurant. Bluefish is a good sized, (5 to 15 lbs.)salt water fish. Any large oily fish could be used (bass, roughy or even shark) with good results. Baked Fun Stuffed Bluefish (2) large fillets of bluefish (or any other oily fish) (2) tubes of "Ritz" brand crackers (1) cup of unseasoned dried bread crumbs (1/4) cup of melted butter (1/4 to 1/2) cup of Rhine wine (Liebfraumilch or other) to wet stuffing Combine the crackers, bread crumbs, salt and pepper in a large plastic bag. Beat the crackers (this is the fun part) until they become consistent crumbs. Slowly add melted butter to the mixture, and then the wine. Do Not get too moist. The mixture should be damp, but should fall apart after squeezing it. Heat oven to 350 F degrees. Arrange one fillet in bottom of glass baking dish. Cover with stuffing mixture and add second fillet on top. Bake until fish is flaky, sometime between 45 minutes and an hour. Let me know what you think.
Baked Grits with Cheese BAKED GRITS WITH CHEESE by Lei Gui 1 cup hominy grits 2 cups milk 1 egg, slightly beaten 4 tablespoons butter 1 tablespoons sugar salt to taste 1/4 teaspoon ground white pepper boiling water 4 oz of shredded cheddar or what ever shredded or cubed cheese you like, I have used mozzarella, american, low fat swiss and cream cheese. In the top of a double boiler, Bring 1 1/2 cups salted water to a boil over direct heat. Stir in the grits and boil for about 2 minutes. Place over hot water and cook until thick. Stir in 1 cup milk and cook for 1 hour. Add the remaining milk, eggs and butter and sugar. stir in shredded cheddar. Pour into greased casserole and bake at 350 deg.F. for about 30 to 45 minutes. serves 6 note: I have added chopped up left over meat and sausages to this. Just add it in with the cheese. Enjoy, Lei
Baked Lamb Chops in Wine from NY, USA Baked Lamb Chops in Wine 4 large meaty lamb chops 1/4 cup apple jelly 1/2 cup white wine Brown chops in a small amout of oil in skillet. Arrange chops in baking pan. Mix jelly and wine and pour over chops.Bake in a 350 oven until chops are glazed and cooked.. Baste occassionayl and add more wine if needed. -- Joan Ross Visit The Ross Family Homepage: personal and culinary topics http://www.pipeline.com/~rosskat/
Baked Lemon Chicken from New York, USA 1, 3 lb chicken cut up into serving pieces 1/3 cup flour 1 tsp salt 1/2 tsp paprika 1/4 cup oil to sauté 1 can ( 22 oz. ) lemon pie filling 1/2 cup water 1/4 cup soy sauce 1/4 cup cider vinegar Place flour and seasoning in bag and add chicken and shake bag to coat chicken pieces. Heat oil in heavy duty skillet and brown chicken on both sides. Arrange chicken in oblong baking pan. Combine pie filling, water, soy sauce and vinegar and pour over chicken. Bake 375F uncovered 45 minutes to 1 hour or chicken is tender. Garnish with lemon slices and chopped parsley. Serves 4 Serve over hot rice.
Baked Macaroni with Feta Cheese from US 1 lb. Macaroni (Penne Lisce-Mostaccioli No.42) 2/3 lb. Feta Cheese coarsely chopped with fork 1/2 stick Butter to grease the oven pan, 10" by 14" . 6 Eggs, large 1 Cup Half & Half 1 Cup Milk 1/4 t. Sp. Black Pepper 1/2 Cup Dill Leaves (optional) 5 Slices of Cheddar or American Cheese, orange colored Cook macaroni according to the package instruction. Drain and mix with feta cheese, black pepper and dill leaves. Spread the mixture into a well greased shallow oven pan. Press with spatula or spoon to make even surface. Beat eggs slightly with a pinch of salt. Add half & half and milk and mix well. Pour over macaroni. Decorate with orange colored cheese. Eggs half and half and milk mixture should almost cover the macaroni. If not, add more milk. Bake in 350 F. oven for 50 minutes or until milk egg mixture is set and the top is golden brown with cheese slices melted well. Let rest 15 minutes before serving. 6-8 Servings
Baked Mashed Potatoes with Crispy Skins * Exported from MasterCook Mac * Baked Mashed Potatoes with Crispy Skins Recipe By : Barbara Taub Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large potatoes -- scrubbed 1/2 stick butter nutmeg -- ground 2 large egg yolks 1/4 cup whipping cream 2 tablespoons butter -- melted Preheat oven to 400F. Place potatoes on baking sheet and bake until tender, about one hour. Increase oven temperature to 450F. Butter 8" square glass baking dish. Cut potatoes and place in bowl. Reserve skins. Add 1/4 cup butter to hot potatoes and beat until smooth. Season to taste with nutmeg, salt and pepper. Beat in egg yolks, then whipping cream. Spoon mashed potatoes into prepared baking dish. Cut potato skins into 1/2" wide strips. Place on baking sheet. Pour 2 tablespoons melted butter over skins; toss well. Bake mased potatoes and potato skins until mashed potatoes are golden and skins are crisp, about 10 minutes. Mound mashed potatoes in bo wl. Top with skins and serve. - - - - - - - - - - - - - - - - - - Per serving: 774 Calories; 61g Fat (70% calories from fat); 12g Protein; 48g Carbohydrate; 584mg Cholesterol; 341mg Sodium NOTES : This is wonderful I love the skins and sometimes just have to make extra.
Baked Oysters from New Jersey, USA Baked Oysters 1 pt. oysters 1/2 c. butter 1 1/2 c. bread crumbs Salt & pepper 1/2 tsp. cumin 1/2 c. heavy cream 1 tsp. Worcestershire sauce Cut oysters in bite size pieces. Save the liquid. Mix butter, crumbs, salt, pepper & cumin. Layer 1/2 crumbs in casserole. Add oysters. Mix Worcestershire sauce, cream & oyster liquid. Pour over oysters. Cover with rest of crumbs. Bake at 350 40 minutes.
Baked Pasta Dish I made this awhile back for my husband and I. We like a lot of spicy foods. ENJOY:-) Anita * Exported from MasterCook Mac * Baked Pasta Dish Recipe By : Anita A. Matejka Serving Size : 8 Preparation Time :0:25 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp olive oil 1/2 c onions -- chopped 1/2 c bell peppers -- chopped 1 6 oz pkg mushrooms -- sliced 3 cloves garlic -- crushed 1 28 oz can tomatoes -- cut up 1 8 oz can tomato sauce 1 6 oz can tomato paste 2 tsps sugar 2 tsps basil 2 tsps oregano 2 tsps pizza seasoning 1 1/2 tsps salt 1/2 tsp black pepper 1/2 tsp parsley 1 14 oz box any pasta shape 4 egg whites 1 15 oz pkg fat-free cottage cheese 1/2 c Parmesan cheese Preheat oven at 350. In a large saucepan, heat oil over medium heat. Cook onions, bell peppers, mushrooms, and garlic until tender. Add tomatoes, tomato sauce, tomato paste, water, sugar, basil, oregano, pizza seasoning, salt, black pepper, and parsley. Simmer, uncovered, for 30 minutes. Cook pasta according to package directions and drain. In a mixing bowl, combine egg whites, cottage cheese, and Parmesan cheese. Stir in pasta mixture and pour into a 13" x 9" x 2" pan. Top with tomato mixture. Bake for 30 to 40 minutes. Sprinkle with additional Parmesan cheese, if desired. - - - - - - - - - - - - - - - - - -
Baked Pineapple This is a favorite of my husband's family. They serve it at all the holidays. Baked Pineapple 3/4 stick margarine 1cup sugar 4 eggs beaten 20 oz. can pineapple ( crushed or chunks) 5 slices bread, cubed Preheat oven @350 Cream sugar and margarine. Add beaten eggs and mix well Add pineapple Fold in breaad cubes Bake in a greased 1 quart casserole dish uncovered at 350 for 45 minutes to 1 hour or until nicely browned. If desired prepare one day and bake the next. Dana Goldinger Mechanicsburg, Pa
Baked Pineapple Used as a Vegetable BAKED PINEAPPLE USED AS A VEGETABLE 1 (No. 2) can crushed pineapple 3 slices white bread, fresh and finely (unsweetened) do not drain crumbled 1 cup sugar 1/4 lb butter (1 stick) 3 eggs, beaten pinch salt 2 Tbsp. flour Cream butter, sugar, and salt. Beat eggs, add flour and beat again. Add pineapple and bread crumbs. Bake in 400 degree oven for 45 minutes. Good with ham or chicken or pork chops.
Baked Polenta with Mushroom Ragout from US Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Cornmeal Lent Mushrooms Polenta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Baked Polenta Mushroom Ragout 1/2 cup Dried Porcini Mushroom 2 Tsps Butter 1 Lg Shallot -- minced 1 Clove Garlic -- minced 1 Lb Mushrooms -- sliced 1/3 cup Parsley -- minced Preheat oven to 350. Combine cornmeal with 4 cup water in 1 1/2-quart baking dish. Add salt, pepper, and butter. Bake, uncovered, 40 minutes. Stir and add cheese. Bake 10 minutes more. Let stand 5 minutes. Meanwhile, soak porcini mushrooms in 1 1/2 cup hot water until soft (about 15 minutes). While they soak, melt butter in large skillet. Add shallot and saute. Add garlic, cook 2 more minutes. Add fresh mushrooms. Cook 4-5 minutes or until soft. Strain porcinis, reserving liquid. Chop. Add liquid and mushrooms to fresh mushrooms. Cover. Reduce heat to low and cook until mushrooms are completely limp, 8-15 minutes. Uncover. Increase heat to high and cook until liquid is almost absorbed, 7-8 minutes. Stir in parsley. Serve mushrooms over polenta. Cuisine: "Italian" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 306 Calories; 5g Fat (14.4% calories from fat); 12g Protein; 58g Carbohydrate; 8g Dietary Fiber; 8mg Cholesterol; 554mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 1/2 Fat.
Baked Potato Salad BAKED POTATO SALAD Can be made a day ahead. 3/4 cup uncooked bacon diced 1 cup chopped celery 1 cup chopped onion 3 tablespoons flour 1/3 cups water 2/3 cup cider vinegar 2/3 cup sugar 1 tablespoon salt 1/2 teaspoon pepper 8 cups cubed, cooked potatoes (about 8 medium) Cook bacon in large skillet. Drain off fat and save. Measure fat and return 1/4 cup to skillet. Add celery and onion and cook 1 minute. Blend in flour. Stir in water and vinegar and cook, stirring constantly, until mxture is thick and bubbly. Stir in sugar, salt and pepper. Pour mixture over potatoes and bacon in a greased 3 quart casserole and mix lightly. Cover and bake in a 350-degree oven 30 minutes. Can be made a day ahead and refrigerated before baking. Serves 10-12
Baked Potato Soupfrom New Jersey, USA Baked Potato Soup This past New Year's Eve day I was with a few friends in New York City. One of the first things we did when we got there was eat at Houlihan's Bar and Restaurant at the train station. One of the soups they served there was "Baked Potato Soup" which most of us ordered and those who did enjoyed it! So, I did some searching on the internet and was lucky enough to find a similar recipe at http://www.cafecreosote.com . The following is the regular version of the soup -- a lighter version is available by clicking here. 4 large baking potatoes 2/3 cup butter 2/3 cup flour 1 1/2 quarts milk 1 cup sour cream 4 green onions, chopped 5 ounces cheddar cheese, grated salt and pepper 2 cups bacon, crisped and cooked Heat oven to 450F degrees and bake the potatoes until fork tender (1 hour). Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended, making a roux. Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly. Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in potato. Add green onion sand potato peels. Whisk well, add sour cream. Heat thoroughly. Add cheese a little at a time until all is melted in. Serve. Top with crumbled bacon. Serves 6. Nutritional Information: Calories 1101 Calories From Fat 68% Protein 44g Carbohydrate 45g Cholesterol 197mg Sodium 1771mg
Baked Potatoes Stuffed with Avocados Baked Potatoes Stuffed with Avocados from: The White House Chef Cookbook by Rene Verdon 6 Servings 3 Idaho potatoes 1 cup sour cream 1/2 cup diced avacado 2 teaspoons salt freshly ground black pepper to taste butter 1. Bake the potatoes until done. Half the potatoes lengthwise and scoop out the insides with care. 2. Whip the potato pulp together with sour cream, avocado, salt and pepper. 3. Fill the potato shells, dot with butter, and bake ia a preheated 375 Degree oven for about 10 minutes until lightly browned. These are a bit different but oh so yummy. Enjoy, Marie
Baked Potatoes with Bacon and Chivesfrom UK This is just one recipe available for downloading from the UK Mastercook recipe archive - No Cups Here! This one is from the Traditional Irish Recipes archive - 62 recipes. This is a new archive. All the recipes in the archive have UK ingredients and UK measures. Over 850 recipes now online for you to download. Go have a look! - http://www.atoc.demon.co.uk/recipes/ * Exported from MasterCook * Baked Potatoes With Bacon & Chives Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Schwartz Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon cooking oil 3 ounces unsmoked bacon - derinded and diced -- (75g) 6 ounces button mushrooms - sliced -- (175g) 1 teaspoon Schwartz Onion Pepper (onion powder / black pepper mixture) 1/4 pint soured cream -- (150ml) 2 tablespoons milk 3 ounces mature Cheddar cheese - grated -- (75g) 2 teaspoons Schwartz Chives and extra to sprinkle 4 large freshly baked potatoes Heat the oil and fry the bacon and mushrooms. Drain any excess liquid. Add the Onion Pepper, soured cream, milk, cheese and Chives and simmer gently until thickened. Top the potatoes with the mixture and serve sprinkled with extra Chives. Converted by MC_Buster. Alan Hewitt
Baked Red Snapper This is a recipe I picked up in the Republic of Panama. I hope you like it as much as I. Baked Red Snapper Recipe By : Elva Fairchild Serving Size : 8 Preparation Time :0:00 Categories : Panama Seafood 1 Fish -- 3 To 5 Lbs 3 Cups Soft Bread Crumbs 1/2 Teaspoon Salt 1/4 Teaspoon Pepper 1/4 Teaspoon Thyme -- Or Marjoram 1/2 Medium Onion -- Minced 1/3 Cup Butter -- Melted Strips Bacon Clean fish, but leave head and tail. Dry inside of fish. Mix bread crumbs, salt, pepper, thyme and onion; add butter slowly, tossing lightly together. Stuff fish with mixture. Sew fish opening together with large needle and thread. Place, underside down, on greased rack or greased heavy paper in shallow pan, arranging fish in "S" shape or circle. Rub outside with salt and lay strips of bacon over top. Bake fish uncovered in moderately hot oven (375°F) allowing 10 to 16 minutes a pound. Allow 1/2 pound per portion. Eat well today, have a good tomorrow. Lloyd
Baked Scallops with Spicy Peanut Topping1 tsp olive oil 1 1/2 lbs sea scallops 1/3 cup plain breadcrumbs 1/3 cup roasted and salted peanuts 1/2 tsp fresh grated ginger 1/2 tsp red pepper flakes 1/4 tsp garlic powder or small clove garlic 1 Tbs butter melted and cooled Coat a 9 inch round cake pan with olive oil. Arrange scallops in a single layer in pan. In a food processor add the breadcrumbs, peanuts, seasonings and process to resemble coarse sand. Pulse in melted butter. Sprinkle mixture over scallops. Bake in a preheated 425 F oven about 12 to 14 minutes or topping is light golden and scallops are cooked through Serves 2 to 4 appetizer or main servings.
Baked Shrimp Creole 2 pounds jumbo shrimp -- peeled and deveined 2 eggs -- slightly beaten 1 tablespoon oil 1/4 cup water 2 cups cornflake crumbs salt and pepper to taste Shrimp Sauce: 1 cup chili sauce 1/4 cup pickle relish 1/2 teaspoon mustard -- prepared 1 tablespoon lemon juice 1 cup mayonnaise 1 egg -- hard boiled and chopped 1/2 onion -- grated Beat eggs slightly with water. Dry Shrimp on paper towels. Dip Shrimp into crumbs, then the eggs, and then into crumbs again. Place Shrimp in oiled shallow baking pan so they do not touch and sprinkle with salt and pepper. Turn once with a broad spatula so that both sides are oiled. Bake in preheated 450 F oven 6 to 8 minutes. Serve with Shrimp Sauce or your favorite sauce. Shrimp Sauce: Combine all ingredients and chill. Serve over baked Shrimp 4 servings
Baked Snapper Another quick, easy and yummy recipe. :) This MicroCook ASCII file can be Imported into MicroCook. Don't alter this file if you plan to import it or share it with friends that also use MicroCook. Use the MicroCook ASCII Import menu function to Import this File. MicroCook V.1.5.72 ASCII Recipe Recipe Name: Baked Snapper Category...: Fish, Main Dish Servings...: 2 Ingredients: 1 lb Skinless snapper fillets 2 T Grated onion 1 T Lemon juice 1 T Grated orange rind 1/4 ts Nutmeg 1/8 ts Pepper Preparation: Place fillets in a shallow pan sprayed with a non-stick coating. Combine onion, lemon, orange rind, and pour over fish. Cover and refrigerate 30 minutes. Sprinkle fish with nutmeg and pepper. Bake in a moderate oven - 450F for 8-10 minutes until fish flakes easily. Source: GEnie F&W RT MicroCook ASCII Recipe End ----- - Bobbie - New York City, USA
Baked Spareribs and Sauerkraut with Dumplings My family likes this one. BAKED SPARERIBS AND SAUERKRAUT WITH DUMPLINGS orginal source:Pennsylvania Dutch Cooking spareribs ground pepper(optional) ground nutmeg (optional) sauerkraut ( used plastic bagged variety in refridgerator section) For Dumplings: 2 cups flour 1 egg beaten 1 teaspoon baking powder 1 cup milk Sprinkle spareribs with ground pepper and nutmeg and place in the bottom of roasting pan. Add the sauerkraut and a little liquid.Cover well and refridgerate overnight. Cover and bake in a moderate oven 350degs 1-1 1/2 hrs. Make dumplings by combining four,baking powder, milk and egg. Drop by spoonfuls on sauerkraut, cover tightly and bake for 20 minutes. NOTE: Instead of dumplings, when I am in a hurry I use potatoes, skinned, rubbed with oil or butter and then baked or laid on top of the sauerkraut and baste at least twice during cooking or serve with boiled or mashed potatoes.Or I put refridgerator biscuits or dinner rolls on top and bake for recommended time. leig@aol.com(Lei Gui) http://www.geocities.com/Heartland/Meadows/3658
Baked Squash Casserole from Australia Baked Squash Casserole 1 lb. hamburger 1 small bell pepper, chopped 1 medium onion, chopped 1 stem celery, chopped 1 small clove garlic, chopped 5 or 6 large yellow squash, chopped (may use 3 white or mix the squash) 1/2 tsp. chili powder salt and pepper to taste Steam squash in only enough water to keep squash from sticking to pan. Squash provides own water. Cook until done. Cook meat until nearly brown; add pepper, onion, celery and garlic. Cook until pepper and onion are done, but not brown. Pour over steamed squash. Add chili powder, salt and pepper. Put in casserole dish and bake until slightly brown on top. Probably at 350º F. Cooked eggplant may be substituted for the squash or eggplant and squash may be mixed for a very flavorful casserole. Variation: Omit chili powder. Add sage, 1 cup uncooked rice, 1 can chicken mushroom soup and 1 cup grated cheese.
Baked Squash Italiano Just in time for the fall squash harvest, here's -- BAKED SQUASH ITALIANO 1 lb. any squash (winter or summer; zucchini, butternut, pattypan, even pumpkin) 2 T olive oil 1 t dried oregano 1 t dried rosemary, crushed 1 t pepper (or to taste) 1 t salt (or to taste) 1/3 c freshly grated Parmesan cheese Preheat oven to 350 degrees. If using acorn or pumpkin squash, peel. Squash with edible skin should be left unpeeled. Wash squash and discard seeds and strings. Cut into uniform pieces; one and a half-inch chunks for a round squash, or long wedges for zucchini. Oil an ovenproof baking pan lightly and put the squash in it, skin side down. Sprinkle the squash with the olive oil and then with the dried herbs, pepper and salt, and Parmesan. Put in oven and bake until pieces are soft in the middle (about half an hour for zucchini). This is good with any Italian meal; we often have it with pork roast or chops. Eureka
Baked Stuffed Lobster Tails from New Jersey, USA Baked Stuffed Lobster Tails 4 lobster tails (6-8 oz. each), thawed if frozen 4 tbsp. melted unsalted butter 1 c. soft fresh bread crumbs 1 tsp. dried tarragon 1 tsp. salt 1/4 tsp. freshly ground black pepper Lemon wedges 1. Preheat the oven to 450 degrees. With scissors, remove the thin shell covering the underside of the tail by cutting along each side. 2. In a small bowl, combine 2 tablespoons melted butter, bread crumbs, tarragon, salt and pepper. Spoon the bread crumb mixture over the lobster tails. Drizzle with the remaining butter. 3. Place the lobster tails in a baking pan. Bake 20 minutes or until the lobster meat is opaque and the crumbs are brown. Serve with lemon wedges. Serves 4.
Baked Stuffed Quahogs from US 12 quahogs 3 tablespoons oil 2 to 3 onions, chopped 3 to 4 stalks celery, chopped Part of a loaf of dry white bread 1 teaspoon crushed red pepper, or to taste 1 teaspoon garlic powder 1 teaspoon chopped parsley Shuck the quahogs, saving the juices and shells. To make them easier to shuck, you may put quahogs into the freezer for about an hour, or zap them in the microwave for 30 seconds to relax the muscle. Chop quahogs. Chop or tear bread into small pieces. Saute onions and celery in oil. Combine quahogs, their juices, onions, celery, pepper, garlic powder and parsley. Add enough of the bread to create the desired consistency. It should be a little moist. If you add too much bread, moisten it with a little water. Stuff shells. Bake on baking sheet at 350 degrees for 20 minutes. Put a little paprika and additional chopped parsley on top after cooking. Makes 24.
Baked Stuffed TomatoesBAKED STUFFED TOMATOES INGREDIENTS 4 medium tomatoes 2 cloves garlic, minced 1 tablespoon margarine 1/2 cup chopped green pepper 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed 3/4 cup croutons 2 tablespoons snipped fresh parsley DIRECTIONS Cut a 1/2-inch sice from the top of each tomato, discard tops. Scoop out pulp and throw away the seeds. Coarsely chop pulp (should have about 1 cup), and set aside. In a medium skillet cook garlic in margarine for 30 seconds. Stir in the tomato pulp, green pepper, and basil. Cook for 2 minutes or until green-pepper is crisp-tender. Stir in croutons and parsley. Spoon mixture into the tomatoes. Arrange stuffed tomatoes in a 9-inch pie plate. Bake, uncovered, in a 350° oven for 10 to 15 minutes or until heated through. Makes 4 servings
Baked Tahong1/2 kilo tahong, boiled with ginger 1 cup cheese, grated 2 tbsp. garlic, minced 1/3 cup mayonnaise 1/4 cup butter, softened dash Worcestershire sauce dash of liquid seasoning 2 tbsp. hot sauce 1/2 cup bread crumbs Open the boiled tahong. Lay out on trays for baking. Mix all the ingredients to together except breadcrumbs. Make a paste. Spoon and spread on tahong. Sprinkle with breadcrumbs on top. Bake at 350° F until breadcrumbs turn brown. Serve immediately.
Baked Thai Rice in Clay Pota.k.a. Khao Op Mor Din 2 tablespoons vegetable oil 1 1/2 tablespoons Thai fish sauce (nam pla) 1 tablespoon oyster sauce 1 teaspoon sugar 1 tablespoon mirin (or Chinese alcohol of your choice) 1/2 teaspoon Thai pepper powder 1/2 cup broccoli florets 1/2 cup fresh mushroom 2 cloves garlic, minced 1/2 cup diced carrot 1/2 cup sliced red bell pepper 1/4 cup fresh ginger or baby ginger strips in brine 1/2 cup diced (or shredded) ham. Use less if desired. 1/2 cup chicken into bite-sized pieces. Use less if desired. 2 cups steamed jasmine rice Preheat oven to 375 and heat the clay pot. On the stovetop, in a wok or skillet heat vegetable oil over medium-high then add chicken and cook, then add ham, garlic, carrot, bell pepper, ginger, mushroom, broccoli. Stir. Add fish sauce, oyster sauce, sugar, mirin, pepper powder. Fry for just a minute or two, until the vegetables begin to soften then add rice. Turn off heat, and combine all ingredients well. Transfer this to the warm clay pot, put the lid on and bake it for 20 minutes. Serve and enjoy!
Baked Tomato with Orzo and Olives ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Tomatoes with Orzo and Olives Categories: Vegetables, Vegetarian, Appetizers Yield: 8 servings 4 lg Tomatoes, halved, hollowed 3 c Cooked orzo 1/4 c Olives chopped 1 t Garlic, finely minced 3 T Basil, or parsley chopped 3 t Pine nuts toasted 1 T Olive oil 1/4 c Parmesan cheese Preheat oven to 350 degrees or grill Halve and hollow tomatoes, place in a baking dish. Mix the rest of the ingredients except the cheese together in a small bowl and season with salt and pepper to taste. Carefully stuff the tomatoes and sprinkle with cheese. Bake for 20 minutes and serve. Food love, Sandi
Baked Treacle And Ginger Sponge from UK Baked Treacle And Ginger Sponge This is 1 of 94 recipes from a Carlton Food Network show, Tessa's Seasonal Kitchen, in a new archive at The UK Recipe Archive this week. All recipes are in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Baked Treacle And Ginger Sponge Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Tessa's Seasonal Kitchen Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***TOPPING*** 2 tablespoons golden syrup -- melted 1 piece stem ginger -- chopped 1 lemon -- juice of 1 tablespoon fresh white breadcrumbs ***PUDDING*** 115 grams unsalted butter -- softened 115 grams caster sugar 2 eggs ***SIEVE TOGETHER*** 115 grams self raising flour 1/2 tsp baking powder 1 pinch salt 1 tsp ground ginger ***SAUCE*** 3 tablespoons golden syrup 1/2 lemon -- juice of 1 tablespoon ginger syrup taken from stem ginger jar 1 piece stem ginger -- chopped Grease 4 x 5floz pudding tins. Mix together the golden syrup, lemon, breadcrumbs and ginger for the topping and divide between the pudding tins. Cream the butter and sugar until light and fluffy. Add the beaten egg a little at a time, beating well between each addition. Fold in the dry ingredients to make a soft dropping consistency. (Add a few drops of cold water but only if necessary to make the consistency right). Divide between the tins hollowing the centre slightly. Bake at 160C/gas 3 for about 25 minutes until golden, well risen and firm to touch. Put all sauce ingredients into a pan and bring to the boil. Simmer to amalgamate the flavours and reduce slightly. Turn out the puddings on to serving plates and pour the sauce over and around. Serve with vanilla custard. Converted by MC_Buster.
Baked Whole Sea Bass from Chicago, IL A good choice for a main dish when you are serving a large group-a dramatic presentation, and easy to prepare. 2 medium firm tomatoes (12 ounces total), 1 large onion (about 9 ounces), peeled 1 medium green pepper (about 5 ounces), cored and seeded 1 medium red pepper (about 5 ounces), cored and seeded 1 medium yellow pepper (about 5 ounces), cored and seeded 1/2 cup white wine 3 tablespoons dark raisins 1 whole sea bass, head and tail attached, scaled and gutted (about 2 pounds) 1/2 teaspoon olive oil 1 large garlic clove [about 1/6 ounce, peeled and cut into slivers 3 tablespoons unsalted butter, cut into small pieces 1 bay leaf, crumbled 1/4 teaspoon dried rosemary Salt and freshly ground black pepper Slice the tomatoes with the ultra thick slicing disc of a food processor. Reserve. Slice the onion with the thick slicing disc and reserve. Cut the peppers lengthwise into 1-inch strips. Reserve. Pour the wine over the raisins to marinate for 30 minutes. Make a diagonal slash on each side of the fish, about 1/4-inch [6mm] deep and 2 inches long. Oil the fish on both sides and stuff each slit with a few garlic slivers, butter pieces, a small piece of bay leaf, a pinch of rosemary, salt and pepper. Lightly salt and pepper the outside of the fish. Fill the cavity of the fish with a few slices of tomato and onion, pepper strips, the remaining butter, bay leaf, garlic, rosemary, salt and pepper. Preheat the oven to 350F. Place the stuffed fish in a well-buttered roasting pan and strew the remaining vegetables around it. Cover the pan with aluminum foil and bake in the center of the preheated oven for 10 minutes. Remove the foil and bake 10 minutes more. Carefully turn the fish over and bake for 5 minutes. Pour the wine and raisins over the fish and bake 5 minutes longer. Makes 4 servings of about 6 ounces each
Baked Wild Mushroom Patefrom UK Baked Wild Mushroom Pate This is 1 of 31 new UK TV Show recipes added to No Cups Here! this week. Including Deliah Smith. These recipes are in UK measures and can be dowloaded in one zip file in either Mastercook or Mealmaster format from: http://www.atoc.demon.co.uk/recipes * Exported from MasterCook * Baked Wild Mushroom Pate Recipe By : Food & Drink Serving Size : 1 Preparation Time :0:00 Categories : Food & Drink New Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 clove garlic -- finely chopped 3 shallots or 1 small red onion -- finely chopped 2 tablespoons truffle oil 250 gram wild mushrooms -- sliced (bay boletes -- are best) 2 tablespoons brandy 2 eggs 75 milliliters double cream salt and pepper 2 tablespoons parsley 1 Fry the mushrooms in the truffle oil with the shallots and garlic for about 4 minutes until excess moisture is driven off. 2 Combine all of the ingredients in a food processor and puree to a smooth consistency. Pour the mixture into 6 well-oiled individual ramekins and put them into a flan dish with 2 cm of water and cook bain-marie style for 25 minutes at 180c/350f/Gas 4. Cool and turn out onto a medium size plate. Converted by MC_Buster. -- Alan Hewitt
Baked Ziti from New York, USA 1 lb package ziti, cooked and drained Sauce: 11/4 cup olive oil 1 cup onion finely chopped 1 garlic clove crushed 1 can of Italian style tomatoes ( 2 lb.3 0z.) 1 can tomato paste - ( 6 0z. ) 2 Tbs. fresh chopped parsley 1 Tbs. sugar 1 tsp. oregano 1/2 tsp basil 1/4 tsp pepper Cheese Mixture 2 cartons of Ricotta cheese ( 15 to 16 0z. each ) 1 package mozzarella cheese ( 8 0z. ) 1/3 cup grated parmesan cheese 2 eggs 1 Tbs. fresh chopped parsley 1 tsp. salt 1/4 tsp pepper Sauté onion in the oil until tender, stir in garlic and cook a minute or two. Add remaining ingredients and cook and simmer to blend flavors. If you wish you can prepare sauce ahead of time. Blend cheese mixture together. Also this can be made ahead of time if desired. Place cooked ziti in a large oblong baking pan. Layer the ziti with sauce and cheese . Bake in a 350F oven about 35 to 45 minutes uncovered until well heated. Yield: 8 to 10 servings. Visit our web page, Home of: Joan's Culinary Baking Adventures & Joan's Quality Cuisine http://www.pipeline.com/~rosskat/
Baking Mix Pancakes I have made this recipe many times.The pancakes turn out very well! I sometimes add additional spices and fruit to the mix. Enjoy:-) * Exported from MasterCook Mac * Baking Mix Pancakes Recipe By : Pioneer® Low Fat Biscuit & Baking Mix Serving Size : 14 Preparation Time :0:15 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg white -- whipped 1 c skim milk -- at room temperature 1 tsp vanilla 3 tbsps Fleischmann's® Fat Free Spread 1 1/2 c low-fat baking mix 1 tsp baking powder Prepare skillet with cooking spray and heat on medium until hot. In a mixing bowl, combine egg white, milk, vanilla, and spread. In another mixing bowl, combine baking mix and baking powder. Mix dry ingredients with wet ingredients just until moistened. Ladle in the batter, using 2 or more tablespoons per cake. Cook for 2 minutes, then flip carefully and cook for 2 minutes more. Repeat with remaining batter. - - - - - - - - - - - - - - - - - - Per serving: 73 Calories; less than one gram Fat (2% calories from fat); 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 283mg Sodium Serving Ideas : Serve with warm syrup, low-fat sausage, or low-fat bacon. -- Anita A. Matejka Texas USA
Baklavaheres another favorite of mine :) BAKLAVA nut mixture 4 cups coarsley ground walnuts 2 cups coarsley ground almonds 4 tablespoons sugar 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves 3 tablespoons melted butter combine all of the above ingredients and set aside 1 lb filo dough 1 lb unsalted butter melted and divided 2 cups of syrup (recipe to follow) place filo between sheets of waxed paper cover with a slightly damp towel to prevent filo from drying out brush bottom and sides of an 18"x12" jelly roll pan with melted butter place 8 filo sheets on bottom of pan brushing each sheet with butter.take an additional 4 sheets of filo and place in pan allowing sheets to drape over each of the 4 sides of pan. brush these with melted butter pour 2 cups of nut mixture into filo lined pan and spread evenly fold over the overlapping filo sheets brushing each with butter,to envelop the nut mixture repeat layering process 2 more times to form 3 nut layers top pastry with remaining filo dough and generously brush top layer with melted butter use a pastry brush to gently go around the edges of the pan and tuck in the filo score through top layers of pastry with a sharp knife making 6 strips lengthwise then cut 10 strips diagonaly to form diamond shaped pieces pour remaining melted butter over pastry sprinkle some water on top too (this keeps the filo from flying off during baking) bake pastry in a 325 degree oven for 1 hour place pan on rack and allow to cool for 5 minutes carefully spoon cool syrup over pastry allow to stand at least 3 hours or overnight cut through the scored pieces and serve :) now here's the recipe for the syrup 2 cups sugar 1 1/2 cups water 1 tablespoon lemon juice 2" piece of lemon rind 2" piece of orange rind in a small sausepan combine sugar and water bring to a slow boil stirring occasionally until the sugar is dissolved add lemon juice and rinds and cook over a medium heat for 10 minutes i hope you all enjoy this eva bocchino brooklyn new york
Baklavahere's another favorite of mine :) BAKLAVA nut mixture 4 cups coarsley ground walnuts 2 cups coarsley ground almonds 4 tablespoons sugar 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves 3 tablespoons melted butter combine all of the above ingerdeints and set aside 1 lb filo dough 1 lb unsalted butter melted and divided 2 cups of syrup (recipe to follow) Place filo between sheets of waxed paper cover with a slightly damp towel to prevent filo from drying out brush bottom and sides of an 18" x 12" jelly roll pan with melted butter place 8 filo sheets on bottom of pan brushing each sheet with butter.take an additional 4 sheets of filo and place in pan allowing sheets to drape over each of the 4 sides of pan. brush these with melted butter pour 2 cups of nut mixture into filo lined pan and spread evenly fold over the overlapping filo sheets brushing each with butter,to envelop the nut mixture repeat layering process 2 more times to form 3 nut layers top pastry with remaining filo dough and generously brush top layer with melted butter use a pastry brush to gently go around the edges of the pan and tuck in the filo score through top layers of pastry with a sharp knife making 6 strips lengthwise then cut 10 strips diagonaly to form diamond shaped pieces pour remaining melted butter over pastry sprinkle some water on top too (this keeps the filo from flying off during baking) bake pastry in a 325 degree oven for 1 hour place pan on rack and allow to cool for 5 minutes carefully spoon cool syrup over pastry allow to stand at least 3 hours or overnight cut through the scored pieces and serve :) now here's the recipe for the syrup 2 cups sugar 1 1/2 cups water 1 tablespoon lemon juice 2" piece of lemon rind 2" piece of orange rind in a small sausepan combine sugar and water bring to a slow boil stirring occasionally until the sugar is dissolved add lemon juice and rinds and cook over a medium heat for 10 minutes i hope you all enjoy this eva bocchino tupper1@gramercy.ios.com brooklyn new york
Baklava 2 from Charleston, South Carolina Hardware Big cookie sheet with a solid raised edge (14" x 22" or larger would be ideal, but you can use 14" x 11"). Brush (or brushes, if you have help) for buttering the sheets of filo dough. Filo Dough The Filo Dough I use is "Fillo" brand--it's at Publix. It's a one-pound package, frozen. It consists of 20 sheets--each sheet is 14x22 inches; the finished sheet of baklava is 14" x 11" inches. It needs to be thawed at least five hours before you make the Baklava; keep that in mind. Nut Filling 1 lb roasted, unsalted walnuts, coarsley chopped or ground. 2/3 cup sugar 1 tsp ground cinnamon 1/3 tsp ground cloves Since the chopped walnuts I buy are pretty big pieces, I stick the walnuts in a blender and chop them up--leaving some big pieces around, but mostly chopped pretty fine. I have to put them in the blender in 1/4 lb batches to get them to chop right at all. Then I hand mix the nuts and all the other ingredients in a bowl. Syrup 1 cup honey (I use orange blossom honey, and recommend it highly) 3/4 cup water 1/4 cup sugar 2 tbl lemon juice 2 small pieces of lemon peel 1 inch piece of cinnamon stick. Combine all of the above in a saucepan, and let simmer for 10 minutes. Let cool. Discard peels and cinnamon stick. Assembly Parts List: 1 lb filo dough 3/4 lb butter Nut Filling (above) Syrup (above) Melt the butter. Unwrap the filo dough--fold it in half, like the pages of a book (the Fillo brand comes like this already). Turn down one "page" of filo dough onto the cookie sheet and brush it with butter (careful, the pages are delicate stuff; if they tear a little, it'll still be fine, really). Keep the rest of the pages covered with wax paper (comes in the package), plastic wrap, or a dry kitchen towel while you butter the turned down page. Continue turning down pages and buttering them until 1/3 have been used (13 pages or so for the 20-sheet filo dough; since it's folded, you really have 40 pages). Once you have 1/3 buttered, cover the top of the buttered pages with half of the nut filling. Then turn down and butter another 1/3 of the pages. Once that second 1/3 is buttered, put the rest of the nut filling on top of them. Continue turning over pages and buttering them until they're all turned over, buttered, and lying on top of the stack. With a sharp knife, score the pastry into diamonds, squares, and rectangles. I find having two people butter the baklava makes things go a lot faster (it can easily take a couple of hours by yourself). Baker at 350 degrees Fahrenheit until puffed, crisp, and deep golden-brown. Remove from oven and immediately pour cooled syrup over the baklava (this is why you need a solid raised edge on your cookie sheet). You're supposed to let it stand four hours, but nobody does this. When cool, cut through to the bottom layer on those scored cuts. Enjoy! Diet food, it isn't.
Ball Curry Submitted by Therese Murphy from Brisbane, Australia. The following are recipes with an Indian/Malay background. BALL CURRY: For the meat balls: 500-600 g low fat beef mince 1/2 tsp ground black pepper 1/2 chopped onion 1 green chilli (optional) 1/2 tsp mixed spice 1 Tbsp Worcestershire Sauce 1 Tbsp chopped corriander leaves and mint leaves (optional) Salt to taste For the Curry: 1 large or 2 medium onions 1/4 cup oil 1 Tbsp grated ginger and 3 garlic pods (crushed) 1 tsp chilli powder and/or 1 heaped tsp paprika (depending on hot or mild) 2 tsp ground cummin 1 1/2 tsp ground corriander and/or 1 tsp curry powder Salt to taste Juice of 1/2 lemon or 2 Tbsp vinegar 1/4 cup coconut milk or 1/4 cup Yoghurt Fry sliced onions in oil till evenly brown. Add other ingredients (for the curry) with a little water to make a paste. Stir and leave on medium heat. Continue to add a little water and stir (for 10-15 minutes).Take 1 Tbsp of this mixture and add to the minced beef in a bowl together with the other ingredients (for the meat balls). Mix well by hand and form into balls about 1 1/2 " in diameter. Add 1/2 cup water to saucepan with the gravy and drop the meat balls in gently. Cover pan and simmer for about 20 minutes. Stir once, add lemon juice or vinegar and coconut milk or yoghurt and stir again. Cooked potatoes may also be added at this stage. Serve hot with steamed rice. Enjoy!!!!!!!!!
Ballymaloe Bread from posted by another good friend at IDunno's, rudy2! 4 cups wholemeal flour 1 cup white flour 1/2 cup wheat bran 1 teaspoon bread soda or baking soda 2-3 cups sour milk or buttermilk 1 teaspoon salt Mix dry ingredients very well. Moisten with the sour milk. Knead lightly, forming into a round and mark with a cross. Bake 30-45 minutes in a fairly hot oven (about 425 degrees). Makes 1 loaf. http://www.IDunno4Recipes.com
Balsamic Pork Stir Fryfrom UK Balsamic Pork Stir Fry This is 1 of 149 recipes from an Australian magazine, Super Food Ideas, added to The UK Recipe Archive this week. Most if not all of these recipes were posted to RecipeLu recently. they are available for download in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Balsamic Pork Stir Fry Recipe By : Super Food Ideas (Aussie Magazine) Serving Size : 4 Preparation Time :0:00 Categories : Super1 2 teaspoons olive oil 2 cloves garlic -- crushed 500 grams pork fillet -- trimmed, cut into 1 1 cm thick slices 1 red capsicum -- chopped 1 green capsicum -- chopped 1/2 cup orange juice 1/4 cup balsamic vinegar 1 bunch rocket or watercress leaves 1. Heat oil in a wok over a high heat. Add garlic and stir-fry for 1 minute or until golden. Add pork and stir-fry for 3 minutes or until brown. Add capsicum, orange juice and vinegar. Stirfry for 3 minutes or until pork is cooked. 2. Divide rocket or watercress between serving plates, then top with pork mixture. Serve immediately.
Balsamic Strawberriesfrom Yardley, PA This recipe takes about 90 seconds to prepare and the only dish you'll actually dirty is the serving dish! If you make this, please let me know how it turns out for you. Balsamic Strawberries (serves 6) 16 oz. fresh strawberries 1/3 cup sugar 1/3 cup balsamic vinegar Wash the strawberries and leave them somewhat damp. Transfer the strawberries to a sealable plastic bag. Add sugar to the bag and shake, making sure the strawberries are evenly coated. Next, add the balsamic to the bag and shake vigorously. The vinegar should be evenly distributed. Serve immediately!
Bambachkis These are always a big hit at my Canadian aunt's dinner parties. BAMBACHKIS - (Emphasis on the first syllable) 1 egg 12 oz package semi-sweet chocolate bits 1 cup icing sugar roasted almonds marachino cherries crushed almonds cocoa Toasted coconut Melt chocolate. Stir till mixed and melted. Break egg into pot. Stir with spatula till mixed. Add sugar slowly stirring. When thick, roll chocolate into small balls large enough to accomodate an almond and a cherry in the center of each chocolate ball. Roll in crushed nuts, cocoa or roasted cocunut. NOTE: If you use a larger egg, you may need to alter the amount of icing sugar. Play it by ear to see. Also if the chocolate mixture appears to be thick enough and you still have sugar left - quit. To keep working quickly - have bowls of cherries, almonds, cocoa and coconut ready. You can keep a bowl of ice water ready to dip hands into so chocolate didn't melt when working with it. >
Bamia Stew Here are some of my favorite recipes. I hope you'll enjoy them as much as my family does. Hanadi Kuwait { Exported from MasterCook Mac } Bamia Stew Recipe By: Serving Size: 4 Preparation Time: 0:00 Categories: Vegetables Ethnic Lamb Main Dishes Soups & Stews Beef Middle Eastern Amount Measure Ingredient Preparation Method 1/2 kilogram okra remove heads 1/4 kilogram lamb or beef 1 large onion chopped 4 large tomatoes chopped 1 can tomato paste salt 1 teaspoon coriander seed ground 1 teaspoon cumin 1/2 teaspoon black pepper 1 tablespoon tamarind pulp soaked in water 3 cloves garlic chopped Brown the meat without oil until it absorbs all its liquid. Add the onions then the spices and garlic. Mix well and add the tomatoes. Let the stew cook on med. heat w/ the lid on. Add the water when the tomatoes appear to soften. Let it simmer for 15 min. then add the okra, paste and salt. Let the stew cook slowly and towards the end add the strained tamarinds. Serve hot w/ rice. -----
Banana and Pomegranate Salad This is a nice little salad and very easy. Banana and Pomegranate Salad Kela Anar Kachamber Serves 4 1 medium pomegranate 2 medium firm ripe bananas 2 Tbs fresh lime juice 1 Tbs date sugar 1/4 tsp salt 1. Cut the pomegranate into quarters and twist each wedge to loosen the cells. Gently shake, tap, scoop, and coax the cells onto a serving plate and arrange them in a neat mound in the center. 2. Peel the bananas and slice them on the diagonal into 1/4 inch rounds. Arrange them in a circle around the pomegranate cells. Sprinkle with the lime or lemon juice, sweetener and salt, and serve immediately. >From The Art of Indian Vegetarian Cooking by Yamuna Devi
Banana BarsThese taste very good! The cereal makes it taste like they contain nuts. Enjoy:-) Banana Bars Recipe By : Kellogg® Company Serving Size : 8 Preparation Time :0:30 Categories : Cookie And Bar 3/4 c crispy rice cereal crumbs 2 c unbleached flour 1 c brown sugar, packed 2 tsps baking powder 1 tsp pumpkin pie spice 1/2 tsp baking soda 2 egg whites, whipped 1 c bananas, mashed 1 tbsp olive oil Preheat oven to 400. Prepare a 9 x 9 x 2" pan with cooking spray; set aside. In a mixing bowl, combine crispy rice cereal, flour, brown sugar, baking powder, pumpkin pie spice, and baking soda. In another mixing bowl, combine egg whites, bananas, and oil. Mix dry ingredients with wet ingredients just until moistened. Spread mixture into prepared pan. Bake for 20 minutes or until lightly browned. Per serving: 216 Calories; 2g Fat (7% calories from fat); 4g Protein; 47g Carbohydrate; 0mg Cholesterol; 210mg Sodium NOTES : Variation: Banana Drop Cookies - drop dough by level measuring-tablespoon onto baking sheets coated with cooking spray. Bake at 400 for 6 minutes or until drops start to brown around edges. Cool on wire racks. Yields 5 dozen. Anita A. Matejka
Banana BreadHere's the request... Banana Bread from Kirkwood, MO St. Louis County (USA) 1 3/4 cups all purpose flour 2 tablespoons + 2 teaspoons firmly packed light brown sugar 2 1/4 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 8 dried dates chopped 6 dried appricots chopped 1 egg 1 very ripe banana, mashed 1/4 cup skim milk Preheat oven to 350 deg F Spray an 8" x 4" loaf pan with non-stick cooking spray. In medium bowl, combine flour, sugar, baking powder, salt and cinnamon. Add dates and apricots. In small bowl, beat egg; add the mashed banana and milk. Add the banana mixture to the flour mixture. and mix just until blended. Do not overblend. Pour into prepared pan and bake about 1 hour or until a toothpick inserted near center comes out clean. Cool thoroughly on rack.
Banana Bread 2 This recipe was from an unknown source. I modified it by changing the 1/2 cup margarine to 1/2 cup applesauce because applesauce is less fat than margarine. I also doubled all the spices and used egg whites instead of eggs. Since this recipe calls for 2 1/2 cups flour it can be made in a variety of pans. * Exported from MasterCook Mac * Banana Bread Recipe By : Anita A. Matejka Serving Size : 12 Preparation Time :0:15 Categories : Bread/Any Size Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c granulated sugar 2 egg whites -- whipped 1/2 c applesauce -- at room temperature 1 c water -- at room temperature 2 1/2 c unbleached flour 2 tsps baking powder 1 tsp baking soda 2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp cloves 1 c bananas (2) -- mashed Preheat oven at 350. Prepare pan(s) with cooking spray and flour. In a mixing bowl, combine sugar, egg whites, applesauce, and water. In a another mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. Mix wet ingredients with dry ingredients just until moistened. Pour batter into prepared pan(s). Bake 45 to 50 minutes depending on pan size. - - - - - - - - - - - - - - - - - - Anita A. Matejka matejka@bga.com Austin, TX USA
Banana Bread 3This recipe was given to me by a friend's aunt. It is great and very easy to prepare! Banana Bread 1 cup sugar 1/2 cup butter or margaring 2 eggs 2 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups fully ripe bananas 2-3 tablespoons sour milk* 1/2 teaspoon vanilla (optional) *sour milk can be made by adding a little bit of lemon to regular milk Cream sugar and butter. Add eggs and vanilla (optional) and beat well. Mix flour, baking powder, baking soda, and salt. Add flour mixture alternately with mashed bananas. Add sour milk. Bake in greased 9 inch loaf pan linked with 1 strip wax paper at 350¡F for 60 to 70 minutes.
Banana Breeze Pie This is easy to make and tastes good if you like bananas that is. Enjoy:-) * Exported from MasterCook Mac * Banana Breeze Pie Recipe By : The Mr. Food Cookbook Serving Size : 8 Preparation Time :0:10 Categories : Pie, Crust, & Topping Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Crust---- 1 tbsp oil 1/4 c granulated sugar 1 tsp cinnamon 1 c corn flake crumbs ----Filling---- 8 ozs fat-free cream cheese -- softened 14 ozs fat-free sweetened condensed milk 1/3 c lemon juice 1 tsp pure vanilla extract 3 med bananas -- sliced 2 tbsps lemon juice 2 med bananas -- sliced In a mixing bowl, combine oil, sugar, cinnamon, and corn flake crumbs. Press into bottom of a 9" pie pan; chill. Meanwhile, in another mixing bowl, combine cream cheese, sweetened condensed milk, 1/3 cup lemon juice, and vanilla extract. Line 3 bananas onto bottom of chilled crust. Turn filling into crust. Refrigerate for 3 hours or until firm. Dip remaining bananas in remaining lemon juice. Arrange banana slices over top of pie. - - - - - - - - - - - - - - - - - - Per serving: 269 Calories; 2g Fat (7% calories from fat); 9g Protein; 54g Carbohydrate; 4mg Cholesterol; 236mg Sodium -- Anita A. Matejka Texas, USA
Banana Cinnamon Waffles Here are a few waffle recipes. The applesauce can be substituted for the oil or margarine. ENJOY:-) Anita * Exported from MasterCook Mac * Banana Cinnamon Waffles Recipe By : Heritage Of America Cookbook Serving Size : 6 Preparation Time 0:20 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 c flour 1 tbsp baking powder 3/4 tsp cinnamon 1/4 tsp salt 2 egg whites -- whipped 1 1/2 c skim milk -- at room temperature 2/3 c banana -- mashed 1/2 c applesauce -- at room temperature Prepare waffle iron with cooking spray and heat up. In a mixing bowl, combine flour, baking powder, cinnamon, and salt. In another mixing bowl, combine egg whites, milk, banana, and applesauce. Add dry ingredients to wet ingredients just until moistened. Pour enough batter to fill two-thirds of the waffle iron. Cook until crisp and golden brown. Set aside. Repeat with remaining batter - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Cinnamon Raisin Waffles Recipe By : Anita A. Matejka Serving Size : 8 Preparation Time 0:20 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tbsps granulated sugar 1/2 tsp cinnamon 2 c flour 1 1/2 tbsps baking powder 1/2 tsp baking soda 1/2 c granulated sugar 1 tsp cinnamon 2 egg whites -- whipped 1 3/4 c buttermilk* -- at room temperature 1/4 c applesauce -- at room temperature 2 tbsps maple syrup 1 tsp vanilla 1/2 tsp orange extract 1/2 c raisins Prepare waffle iron with cooking spray and heat up. In a small bowl, combine the 3 tablespoons sugar and 1/2 teaspoon cinnamon; set aside. In a mixing bowl, combine flour, baking powder, baking soda, remaining sugar and cinnamon. In another mixing bowl, combine egg whites, buttermilk, applesauce, maple syrup, vanilla, orange extract, and raisins. Mix dry ingredients with wet ingredients just until moistened. Pour enough batter to fill two-thirds of the waffle iron. Cook until crisp and golden brown. Set aside. Repeat with remaining batter.Sprinkle sugar and cinnamon mixture over waffles. - - - - - - - - - - - - - - - - - - NOTES : *Buttermilk Substitute. Combine 4 teaspoons vinegar with enough skim milk to equal 1 3/4 cups; let stand 5 minutes. * Exported from MasterCook Mac * Gingerbread Waffles Recipe By : The Art Of Quick Breads Serving Size : 8 Preparation Time 0:20 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 c flour 1/4 c brown sugar -- packed 4 tsps baking powder 1 tsp baking soda 1 tbsp ginger 1 tsp cinnamon 1 tsp allspice 1/4 tsp salt 2 egg whites -- whipped 1 1/2 c buttermilk* 1/4 c molasses 6 tbsps applesauce -- at room temperature 3/4 c raisins Prepare waffle iron with cooking spray and heat up. In a mixing bowl, combine flour, brown sugar, baking powder, baking soda, ginger, cinnamon, allspice, and salt. In another mixing bowl, combine egg whites, buttermilk, and molasses. Add dry ingredients with wet ingredients just until moistened. Pour enough batter to fill two-thirds of the waffle iron. Cook until crisp and golden brown. Set aside. Repeat with remaining batter. - - - - - - - - - - - - - - - - - - NOTES : *Buttermilk Substitute: Combine 4 1/2 teaspoons vinegar with enough skim milk to equal 1 1/2 cups; let stand 5 minutes. * Exported from MasterCook Mac * Pumpkin Apple Waffles Recipe By : Anita A. Matejka Serving Size : 6 Preparation Time 0:20 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c pumpkin 1/2 c apples -- shredded 2 egg whites -- whipped 1 c skim milk -- at room temperature 1/2 c applesauce -- at room temperature 1 c flour 1/2 c brown sugar -- packed 1 1/2 tsps baking powder 1 tsp cinnamon 1/4 tsp salt 1/4 tsp nutmeg 1/8 tsp ginger 1/8 tsp cloves Prepare waffle iron with cooking spray and heat up. In a mixing bowl, combine pumpkin, apples, egg whites, milk, and applesauce. In another mixing bowl, combine flour, brown sugar, baking powder, cinnamon, salt, nutmeg, ginger, and cloves. Add wet ingredients with dry ingredients just until moistened. Pour enough batter to fill two-thirds of the waffle iron. Cook until crisp and golden brown. Set aside. Repeat with remaining batter. - - - - - - - - - - - - - - - - - -
Banana Cream Pie Here is another banana recipe which is easy to make. Enjoy:-) * Exported from MasterCook Mac * Banana Cream Pie Recipe By : Comstock® Makin' It Easy Recipes Serving Size : 8 Preparation Time :0:15 Categories : Pie, Crust, & Topping Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Crust---- 1 1/2 c low-fat graham cracker crumbs 2 tbsps oil ----Filling---- 15 ozs lemon pie filling 14 ozs fat-free sweetened condensed milk 3 3/8 ozs fat-free vanilla pudding 1 c Cool Whip Lite® 2 bananas -- sliced Preheat oven to 350. Prepare a 9" pie pan with cooking spray and flour; set aside. To prepare crust, combine graham cracker crumbs and oil. Press into prepared pan. Bake for 10 minutes or until edges are brown. Meanwhile, to prepare filling, combine lemon pie filling, condensed milk, pudding mix, and whipped topping in a mixing bowl. Arrange a layer of bananas over crust. Top with half of filling. Repeat with second layer of bananas and filling. Refrigerate 10 minutes or until ready to serve. - - - - - - - - - - - - - - - - - - Per serving: 573 Calories; 9g Fat (15% calories from fat); 10g Protein; 112g Carbohydrate; 70mg Cholesterol; 422mg Sodium NOTES : If desired, garnish with additional whipped topping and banana slices dipped in lemon juice. Nutr. Assoc. : 0 25048 0 0 0 0 0 0 0 -- Anita A. Matejka Texas USA
Banana French Toast from NY, USA 4 thick slices day old Italian, French or egg bread 1 very ripe banana ( brown ) 1/4 cup flour 1 tsp vanilla 1 Tbs. sugar 1/4 cup milk or as needed oil to fry Powdered sugar ( optional ) I used to make this when my girls were little but its a nice recipe for brunch or company fare. It's also a good way to use leftover bananas This recipe tastes best when prepared with bread other than the store bought thin white bread. In a blender place banana, flour, sugar and vanilla. Blend smooth and via feed tube add enough milk to make a batter consistency. Dip both sides of the bread in the batter to coat evenly. Fry in hot oil or butter, turning once to brown each side nicely. Watch carefully as this tends to burn easily. Drain on paper toweling and serve immediately. Dust with powdered sugar if desired. Serves 2. Multiply recipe as needed.
Banana Fritters Title: Banana Fritters (Indonesian) Categories: Pastries, Filo Yield: 4 servings THE ART OF FILO COOKBOOK Use Short Roll 1/4 lb Filo Light vegetable oil - for deep frying FOR BRUSHING FILO Butter, melted 1 Egg, beaten FILLING 2 Medium-ripe bananas TOPPING Sugar and cinnamon mixed together Freshly whipped cream TO ASSEMBLE Cut the bananas in half crosswise for the filling. Follow the folding instructions for the Short Roll. Use your finger to seal the edge of the filo with a little of the beaten egg. This prevents the fritters from coming open when they are deep-fried. Gently place the fritters in very hot oil, a few at a time, and deep-fry on both sides until golden brown. Remove and drain excess oil on a towel. Sprinkle the fritters with the sugar and cinnamon mix. Serve immediately with the freshly whipped cream.
Banana Fudge BANANA FUDGE 2 cup white sugar 1/3 cup milk 1/3 cup water 2 bananas, sieved 2 Tbsp. white corn syrup 2 Tbsp. butter Keep stirring sugar, water and corn syrup over low heat until sugar is dissolved. Add milk and bananas. Cook until small amount of mixture forms a small ball in cold water.(temperature on candy thermometer unknown) Remove from heat. Add butter. Cook quickly by setting the pan in cold water. When luke-warm, beat mixture until creamy. Pour mixture into slightly greased pan. Chill until firm. Cut into squares and serve.
Banana Honey Cakefrom UK Banana Honey Cake This is 1 of 100 Chef Du Jour recipes added to the TVFN archives at The UK Recipe Archive this week. There are now 400 Chef Du Jour recipes online at The UK Recipe Archive in both Mastercook and Mealmaster formats. There are 516 new recipes this week at The UK Recipe Archive - Indian, USA and Vegetarian recipes. To download go to - http://recipes.reedsweb.net/ Banana Honey Cake Recipe By : CHEF DU JOUR SHOW #DJ9404 - 3 DOG BAKERY Serving Size : 1 Preparation Time :0:00 Categories : Dujour04 2 cups water 1/4 cup mashed bananas 1/8 teaspoon vanilla 1 cup diced banana 1 egg 2 tablespoons honey 3 cups whole wheat flour 1/2 tablespoon baking powder ***CAROB FROSTING*** 12 ounces fat-free cream cheese 3 teaspoons carob powder 1 teaspoon vanilla ***BEET FROSTING*** 12 ounces fat-free cream cheese 1 teaspoon beet powder 1 teaspoon vanilla In a small mixing bowl stir all of the ingredients until smooth. Preheat oven to 350 degrees. Mix wet ingredients thoroughly. Combine dry ingredients in separate bowl, mix thoroughly. Add wet ingredients to dry and mix well. Pour into 8-inch non-stick cake pan sprayed with non-stick cooking spray. Bake for 1 hour to 1 hour and 15 minutes or until toothpick inserted in center comes out dry. FROSTING: CAROB In a small mixing bowl stir all of the ingredients until smooth. FROSTING: BEET In a small mixing bowl stir all of the ingredients until smooth. Converted by MC_Buster. -- Alan Hewitt
Banana Loaf500ml whole wheat flour 10ml baking powder 1ml baking soda 2ml salt 5ml ground cinnamon 125g butter 250ml brown sugar 2 eggs 4 large, ripe bananas, mashed 125ml chopped walnuts (optional) 2ml vanilla extract Sift flour with baking powder, baking soda, salt and cinnamon. Cream butter and brown sugar until light. Add eggs individually, beating well between additions and adding 5ml of the flour mixture with each egg. Add four mixture to creamed mixture alternately with bananas, beating well until smooth. Stir in nuts (optional) and vanilla. Pour into lightly oiled and base-lined 26 x 9 x 7cm loaf tin. Bake at 180C for 50 to 60 minutes.
Banana Meatloaf from NY, USA 3 lbs lean ground beef 2 eggs 2 large ripe bananas mashed 1 small onion finely grated 2 tsp salt or to taste 1/2 tsp black pepper 1 cup fresh soft white bread crumbs (optional) Bananas are my secret for a most flavorful meatloaf: Combine all ingredients and pack into a large loaf pan or a 9 inch square pan. Bake 350F about one hour. Pour off any liquid that accumulates in the pan. Serve as you would any meatloaf-hot or cold. When cold the meat slices well and the bananas keep the meat moist plus add a nice subtle flavor.Serves 8 ... Visit our web page, Home of: Joan's Culinary Baking Adventures & Joan's Quality Cuisine http://www.pipeline.com/~rosskat/
Banana Muffins BANANA MUFFINS (low cal) 1 cup flour 2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 2 cups 100% bran cereal 1 1/4 cups skim milk 1/3 cups brown sugar 1 egg 1/2 cup mashed ripe bananas Mix cereal, milk and sugar. Let stand 5 minutes. Stir in egg and bananas. Add the baking powder, baking soda and cinnamon. Last add the flour mix until moist. Spoon into sprayed muffin pans. Bake 400 degrees for 18 to 20 minutes. They make a very delicious breakfast snack! BANANA MUFFINS (Sugar Free) INGREDIENTS 1 3/4 cups sifted all purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 3 tablespoons canola oil 8 packages Equal sweetener 2 egg whites beaten until foamy 1 cup mashed bananas 1 teaspoon vanilla flavoring Preparation Sift together flour, baking powder, baking soda and salt. Combine oil, sweetener, egg whites, mashed bananas and vanilla. Add flour mixture and blend well. Turn into well greased muffin pan and bake at 400 degrees about 20 minutes. Makes 12 muffins. Does anyone have any other suggestions for nutritional low cal breakfast snacks a person could prepare ahead and take along with them? Jane
Banana Nut Muffins from U.S. The August issue of Seasoned Cooking is now online. Below is just one of the great recipes we're featuring in this month's issue. It's a great addition to any summer brunch menu. For more kitchen ideas and recipes, visit this month's free online issue at http://seasoned.com/. *Banana Nut Muffins* 1 1/2 cup all purpose flour 1/2 cup wheat flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/8 teaspoon ground nutmeg 2/3 cup coarsely chopped pecans 1 large egg 3/4 cup packed brown sugar 1 1/2 cup mashed bananas 6 tablespoons vegetable oil 1 teaspoon vanilla Preheat the oven to 375 degrees. Grease a standard 12 muffin pan or line with paper cups. Whisk together the flour, wheat flour, baking powder, cinnamon, nutmeg, and salt. Stir in the chopped pecans. Whisk together in a separate bowl, the egg, brown sugar, bananas, vegetable oil, and vanilla. Add the flour mixture to the banana mixture and mix with a few light strokes just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 18 minutes. Let cool for 2 to 3 minnutes before removing from the pan. If not serving hot, let cool on a rack. Yields: 2 dozen muffins Preparation Time: 1 hour
Banana Passover Sponge Cake from NY, USA Yield: 8 servings 7 Eggs 1 c Sugar 3/4 c Cake Meal 1/2 ts Salt 1/4 c Potato Starch 1 c Chopped Walnuts 1 c Mashed Bananas (2 ripe) 1/2 ts Vanilla Beat yolks with sugar until creamy. Add themashed bananas, beat well. Whip egg whites until stiff (in different bowl). Add cake meal, potato starch and salt to yolk mixture. Fold in egg whites into this mixture. Add flavoring fold in gently. Bake at 325 F. for an hour, more or less. Use an angle food cake pan. Cool upside down for about 30 minutes or until cooled. Cut in half with knife. Ice with real whipped cream or cool whip. Top with bananas and a few walnuts.
Banana Poi2 cups very ripe bananas, mashed 2 tbl. lemon juice 1 cup coconut cream Mash bananas until a smooth paste is formed. Add the lemon juice. Gradually add the coconut cream, stirring constantly. Chill and serve in glasses.
Banana Pudding BANANA PUDDING(Bahamas) 10 ripe bananas 1/3 cup flour 1 cup sugar 1 tablespoons melted butter 1 teaspoon nutmeg Mash the bananas. Add the flour, sugar, butter and nutmeg. Pour into a buttered 8 inch square pan, . Bake in a moderate 325 deg Oven for 30 minutes or until delicately browned on top. cut into squares and serve hot or cold, dusted with powdered sugar. If desired, whipped cream or fruit syrup may be placed on each portion. enjoy, Lei Bronx,NY USA
Banana Pudding Parfaits BANANA PUDDING PARFAITS 1 (3.4 oz.) pkg. vanilla instant pudding mix 24 vanilla wafers, crushed 2 bananas, sliced 1 cup frozen whipped topping, thawed Garnish: 12 vanilla wafers Prepare vanilla pudding according to package directions. Layer pudding, crushed vanilla wafers, banana slices, and whipped topping into parfait glasses, ending with a dollop of whipped topping. Refrigerate at least 1 hour. Garnish, if desired. Makes 6 servings.
Banana Pudding Supreme1 pkg (8 oz) cream cheese, softened 1 can (14 oz) Eagle Brand sweetened condenced milk 2 cups milk 1 pkg (6oz) instant vanilla pudding 1 carton (8 oz) non-dairy whipped topping 1 box vanilla wafers 6 large bananas In a large mixing bowl, beat cream cheese until smooth. Stir in sweetened condensed milk, milk and pudding mix. Mix until well blended. Fold in half of the non-dairy whipped topping. In a large bowl, layer bananas, wafers and pudding mixture. Top with remaining whipped topping and crushed wafers (opt.). Chill. League City, Tx
Banana Puffs from NSW, Australia Categories: desserts, australian, puffs, banana Yield: 6 Servings 2 Ripe bananas 100 g Self-raising flour 1/2 ts Castor sugar 1/2 ts Lemon juice 100 g Castor sugar 1 ts Cinnamon 1 c Oil for frying Strawberry or rasberry jam Mash bananas with 100 g of castor sugar and lemon juice, add flour and mix to a thick paste. Heat oil in a small pan to smoking point, then turn heat to low. Use 2 teaspoons to push one teaspoon of dough into the oil, doing no more than 6 at a time. Turn puffs over and keep turning for 2 minutes. Remove with a slotted spoon, drain and roll in cinnamon and sugar. Serve with jam. Recipe by Clara Hirschler, from the Sydney Telegraph-Mirror 16 th June, 1993. p45. Posted by Mark Herron.
Banana Rice Pudding Served With A Raspberry Coulis from UK Banana Rice Pudding Served With A Raspberry Coulis This is 1 of 416 recipes from Carlton Food Network added to The UK Recipe Archive this week. There are now over 3500 UK recipes from Carlton Food Network now on-line at The UK Recipe Archive in both Mastercook and Mealmaster formats. To download go to - http://ukrecipes.co.uk/ * Exported from MasterCook * Banana Rice Pudding Served With A Raspberry Coulis Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Surprise Chefs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***PUDDING*** 1/2 pint milk 1 inch vanilla pod 1 ounce pudding rice 1/2 ounce caster sugar 1 pinch cinnamon 2 tablespoons creme fraiche 1/2 tablespoon honey 1 banana -- mashed 1 ounce brown sugar ***RASPBERRY SAUCE*** 375 grams raspberries 1 1/2 ounces icing sugar Place milk into saucepan with vanilla pod, bring to the boil. Pour in rice and sugar and stir. Add a pinch of cinnamon. Grease an ovenproof dish and pour in rice pudding then grease a small circle of greaseproof paper (this will stop a skin from forming). Put in a preheated oven 160C for 2 hours. Raspberry sauce: Place raspberries in a food processor with the icing sugar and blend to a smooth pouring consistency. Strain the sauce to remove the seeds and put aside. Take the pudding out of the oven and mix in the creme fraiche. Mash the banana and mix with the pudding. Add honey and crushed nuts and mix. Then pack pudding into a ramekin dish, sprinkle the top with brown sugar and place under the grill. Place ramekin on to a plate and decorate with the sauce. Garnish with fresh sprigs of mint. Converted by MC_Buster.
Banana Rum Smash from NY, USA For each drink: 2 scoops vanilla ice cream 1/2 ripe banana 2 oz. bottled caramel sauce 2 oz. white rum whipped cream cherry Here is another summer dessert type of drink which definitely tastes yummy!! Blend together the ice cream, banana, rum and caramel syrup until smooth. Place in desired drink glass. Garnish with whipped cream and a cherry. For a non alcoholic beverage leave out the rum. Visit Joan and Larry's Homepage Home of: Joan's Baking and Culinary Adventures http://www.pipeline.com/~rosskat/
Banana Soynut Bread from Bloomington, MN This is one of several recipes I am sending today that is supposed to help with the symptoms of menopause. Ingredients: ½ cup margarine or shortening 1 cup sugar 4 egg whites 1 ½ cups bananas, mashed 3 tbs vanilla soymilk 1 ½ cups flour 1/2 cup soy flour 1 tsp baking soda ½ tsp salt ½ cup roasted soynuts, coarsely chopped Directions: Preheat oven to 350 degrees. Coat a 9"x 5" loaf pan with vegetable cooking spray. Mix shortening, sugar, egg whites, bananas, and soymilk with electric mixer. Add flours, baking soda and salt. Mix well. Stir in soynuts. Pour into pan. Bake 1 hour or more, until knife inserted in middle comes out clean. Yield: One loaf cut into 14 slices. Serving size: 1 slice. Per slice: 225 calories, 8 g fat, 1.5 g sat fat, 5 g protein, 32 5 carbohydrate, 272 mg sodium, 0 mg cholesterol.
Banana Split CakeI will add more fudge topping to this next time I make it. Enjoy:-) * Exported from MasterCook Mac * Banana Split Cake Recipe By : 365 Great Chocolate Desserts Serving Size : 12 Preparation Time :0:15 Categories : Cake Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 tsp baking soda ` 1 c buttermilk -- * see note 18 1/4 ozs Duncan Hines Moist Deluxe White Cake Mix 1 1/2 c bananas -- mashed 1 tbsp oil 3 egg whites -- whipped 1/4 c walnuts -- chopped 1/2 c fat-free hot fudge topping 1/4 c walnuts -- chopped (for garnish) Preheat oven to 325. Prepare a 9 x 13" pan with cooking spray and flour; set aside. In a mixing bowl, dissolve baking soda in buttermilk. Add cake mix, bananas, oil, and egg whites. Spoon half of banana mixture into prepared pan. Sprinkle 1/4 cup walnuts evenly over batter and drizzle fudge sauce over walnuts. Top with remaining banana mixture, spread evenly. Sprinkle remaining walnuts over top. Bake for 45 minutes or until lightly browned. - - - - - - - - - - - - - - - - - - Per serving: 258 Calories; 6g Fat (21% calories from fat); 5g Protein; 48g Carbohydrate; 1mg Cholesterol; 313mg Sodium NOTES : * Buttermilk Substitute: Combine 3 teaspoons vinegar with enough milk to equal 1 cup; let stand 10 minutes. -- Anita A. Matejka Texas USA
Banana Split Cheesecake Banana Split Cheesecake Crust: 3 cups graham cracker crumbs 1/2 cup butter or margerine 1/2 cup sugar Combine ingredients and press into a 9 x 13" baking pan. Bake 5 minutes @ 350. Set aside to cool. Filling: 2 8 oz. pkgs. cream cheese 2 cups sugar 5 lg. bananas 1 lg. can crushed pineapple (drained) 1 lg. container cool whip 3/4 cup chopped pecans Maraschino cherries for garnish Cream sugar and cream cheese with mixer. Spread over graham cracker crust. Slice bananas onto cream sheese. Spoon pineapple over bananas, then cool whip. Sprinkle with nuts and garnish with cherries. Then exercise for 2 days for each piece you eat!!!!
Banana Split Salad Banana Split Salad A nice Luncheon salad Bananas Lettuce leaves Cottage cheese Crushed Strawberries Sour cream Chopped nuts Whole strawberries For each serving: Cut banana lengthwise, arrange cut side up on a lettuce leaf.Top with 2 small scoops of cottage cheese.Spoon over some crushed strawberries, then place a generous dollop of sour cream over that. Sprinkle with some chopped nuts and garnish with a few whole strawberries. Joan,"Flour Power" `[1;34;41mRainbow V 1.18.3 for Delphi - Registered
Banana Tart With A Passion Fruit Sauce from UK Banana Tart With A Passion Fruit Sauce This is 1 of 100 recipes from the TVFN cooking show 'In Food Today' in a new archive at The UK Recipe Archive. All recipes are available in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Banana Tart With A Passion Fruit Sauce Recipe By : IN FOOD TODAY SHOW #INC299 Serving Size : 1 Preparation Time :0:00 Categories : Infood01 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***TART CRUST*** 4 sheets phyllo dough 3 ounces clarified butter 3 ounces salted crushed cashews 1 ounce confectioners sugar ***WHITE CHOCOLATE MOUSSE*** 6 ounces whipped cream 1 cup white chocolate ***FILLING*** 3 tablespoons butter 1 tablespoon sugar 4 bananas -- cut into 1/2 inch -- pieces 1 1/2 ounces Meyers rum ***PASSION FRUIT SALAD*** 1 cup passion fruit puree 1 cup half and half 4 egg yolks 2 ounces sugar Tart Crust: Preheat oven to 380 degrees. Line a sheet tray with parchment paper and brush with clarified butter. Place first sheet of phyllo dough over the parchment paper, brush with clarified butter, sprinkle with cashews and cover with second sheet of phillo dough. Flatten with the back of a heavy pot. Cover with the third sheet over, brush with clarified butter, add the fourth phyllo sheet and flatten again with a pot. Cut into rounds with a 5 inch circle cutter. Place each round inside a 4 inch tart circle pressing the dough against the sides. Chill in refrigerator for 10 minutes, and then bake 6 to 7 minutes, or until golden. White Chocolate Mousse: In a double boiler, melt chocolate to 120 degrees and set aside. In a mixing bowl, whip the cream and fold in melted chocolate. Line a sheet pan with parchment paper and spread the mixture evenly over it. Freeze until hardened. Cut out 8 circles using a 4 inch circle cutter. In a saute pan, melt butter, add sugar and combine well. Add bananas, pour in rum and flambe the bananas. Passion Fruit Sauce: In a saucepan, bring passion fruit puree and half and half to a boil. In a mixing bowl, beat egg yolks with sugar until smooth and add to passion fruit mixture. Cook over medium heat for 10 minutes, strain through a fine sieve and cool in refrigerator. Assembly: Layer flambeed banana slices over the phyllo inside tart circle over the phyllo crust. Cover with a layer of white chocolate mousse. Chill and un-mold once set. Decorate with a chocolate piece made-on marble and a sprig of mint, drizzle passion sauce around rim of tart. Yield: 8 tarts Converted by MC_Buster. NOTES : Recipe courtesy of Francois Payard, Pastry Chef of Payard, NYC The UK Recipe Archive - http://recipes.reedsweb.net/ 21,000+ recipes on-line in Mastercook and Mealmaster formats 6,000+ UK Recipes 900+ Indian Recipes 3000+ USA Magazine Recipes ( including Gourmet/Bon Appetit ) 11,000+ USA TV Show Recipes Over 500 new recipes each and every week!
Banana Tea Bread Banana Tea Bread 1 3/4 cups sifted flour 2 tsp baking powder 1/4 teaspoon baking soda 1/2 tsp salt 1/3 cup vegetable shortening 2/3 cup sugar 2 eggs, well beaten 1 cup mashed (2-3) ripe bananas 1/2 tsp cinamon pinch of grated nutmeg Preheat oven to 350 degrees Sift together flour, baking powder, baking soda and salt. Cream shortening, add sugar gradually and continue working until light and fluffy. Add the eggs and beat well. Add flour mixture alternately with the bananas, a small amount at a time, beating after each addition until smooth. Stir in the cinnamon and nutmeg. Turn into a well greased 8 1/2 X 4 1/2 X 3 inch loaf pan and bake about 70 mins. From: The New York Times Cook Book.
Bananas Flambéefrom Australia Bananas Flambe 2 Bananas, ripe but not soft Butter 3 tb Brown sugar Rum, dark Take 2 ripe, but not soft bananas and cut in half, then split lengthwise. Melt a few Tablespoons butter over medium heat. Add 2-3 T brown sugar and stir. Add bananas. Cook until fairly warm and starting to soften (about 1 min.). Flip bananas and allow to cook an additional 30 seconds. Add rum (light or dark; dark has more flavor) to taste, and swirl in pan a bit. Allow to thicken slightly, remove from heat and serve.
Bananas Foster from UK Bananas Foster This is 1 of 100 USA Mr. Food TV show recipes added to No Cups Here! this week. Recipes are available in both Mastercook and Mealmaster formats. Over 650 new recipes have been added to No Cups Here this week. Go take a look! - http://www.atoc.demon.co.uk/recipes * Exported from MasterCook * Bananas Foster Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Mr. Food Mrfood1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter -- (1/2 stick) 1/2 cup firmly packed brown sugar 3 medium bananas -- sliced 1/3 cup light or dark rum 1 quart vanilla ice cream In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until a thick syrup forms. Add the sliced bananas and stir to coat evenly. Remove from the heat then stir in the rum. Place scoops of ice cream into four to six bowls or parfait glasses and top with the banana mixture. Serve immediately. Converted by MC_Buster. NOTES : 4 to 6 servings -- Alan Hewitt
Bananas Foster 2from Yardley, PA, USA 1/4 cup Brown Sugar 2 oz. Mount Gay Rum 4 scoops Vanilla Ice Cream 2 tbsp. Butter 2 oz. Banana Liquer Place butter in saute pan over low-medium heat Add brown sugar, combine until smooth Add bananas, increase heat to moderate Saute bananas in sugar mixture for 60 seconds AWAY FROM FLAME, add rum and banana liquer, and flame carefully Serve immediately over vanilla ice cream
Bananas Lobsterfrom USA Bananas Lobster 2 tablespoons butter 3 shallots 2 lb. Florida lobster meat, cut in medallions 1 tablespoon cornstarch 1/3 cup fish stock or clam juice ½ cup Florida carambola wine(any fruity wine may be substituted) 1¼ cups whipping cream 2 cups Florida bananas, sliced 2 Florida limes, peeled and sections removed from membrane 1 whole serrano pepper, chopped salt and pepper to taste Step One Place 2 tablespoons butter in skillet over medium-high heat. Add shallots, do not brown, sauté for 1 minute. Add lobster meat. Step Two In a separate bowl, combine cornstarch, fish stock or clam juice, carambola wine and cream. Add mixture to skillet and bring to a boil, stirring constantly. Add bananas, limes, serrano pepper, salt and pepper. Cook until lobster is opaque. Serve over rice or pasta. Yield: 4 servings
Bananda Com QueijoBANANDA COM QUEIJO( Banana paste with cheese) Brazil source: Women's Day International cookbook serves 6-8 2 1/4 cups granulated sugar 1/2 cup water 3 medium bananas, peeled and sliced 1/4 cup fresh lemon juice confectioners' sugar 1 pound Muenster or cream cheese Mix granulated sugar and water. Cook for 5 minutes or to a thick syrup. Add bananas and cook until glossy. Remove bananas and mash. Continue cooking syrup until it spins a thread. Return mashed bananas to syrup and cook, stirring, for about 10 minutes longer, or until thick. Add lemon juice and cook for another 3 minutes. Pour into a serving dish and dust with confectioners' sugar. Serve with slices of cheese followed by strong demitasse (brazilian cafezinho) note: A similiar paste is made with guavas and other fruits. Lei Gui Bronx,NY
Banane Pese from Chicago, IL I received a request for Haitian recipes. Here we are... Twice-fried Plaintain Slices 1/2 cup vegetable oil 2 medium-size green plantains, peeled, cut crosswise into 1/2-inch slices 2 cups salted water In a large, heavy skillet, heat the oil over medium until a light haze forms above it. Add as many plantain slices as you can without crowding the pan, and brown about 2 minutes on each side. As they brown, transfer them to paper towels to drain. On a cutting board, use a spatula to press each slice into a flat round about 1/4-inch thick and 2 inches in diameter. Dip the rounds in salted water and shake off the excess. Heat the oil and fry the rounds again, about 1 minute on each side. Drain on paper towels and serve at once. Makes 4 servings. 159 calories (41% from fat),7 grams fat (1 gram sat. fat), 21 grams carbohydrate, 4 grams protein, 137 mg sodium, 0 mg cholesterol, 48 mg calcium, 6 grams fiber
Bangan ka Bhurta1 eggplant 1 teaspoon vegetable oil 1 medium onion, chopped 2 plum tomatoes, chopped 1/4 teaspoon ground cayenne pepper 1/4 teaspoon salt 1/4 teaspoon pepper 4 sprigs chopped fresh cilantro Preheat the oven broiler. Place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched. Place eggplant in microwave safe dish. Cook 5 minutes on High in the microwave, or until tender. Cool enough to handle, and remove skin, leaving some scorched bits. Cut into thick slices. Heat oil in a skillet over medium heat, stir in the onion, and cook until tender. Mix in eggplant, and tomatoes. Season with cayenne pepper, salt, and black pepper. Continue to cook and stir until soft. Garnish with cilantro to serve.
Bangers and Mash2 Lbs potatoes peeled and quartered 2 Tbs oil ( olive ) 1 lg onion thin sliced 2 green bell peppers, seeded and thinly sliced 8 precooked sausages ( we use Turkey ) 1 tsp smoked paprika 1 tsp salt 1/2 tsp fresh ground black pepper 12 oz bottle beer or ale 1/2 cup crème fraiche 1/4 cup milk 1 tsp cornstarch I like to cook with beer and use smoked paprika. When I saw this recipe in the local paper we had to try it. Cook potatoes till tender and drain and set aside to cool a bit. Sauté in the oil, onion, peppers , sausages until onions become tender. Add smoked paprika and 1/2 of the salt and pepper . Add the beer and simmer by half. Place potatoes back in a pot and add the cream fraiche, milk, remainder of the salt and pepper and mash almost smooth. Cover and set aside to keep warm. In a small cup, add 2 Tbs cold water and the cornstarch. Mix well and add to beer vegetable mixture. Cook and stir to thicken sauce. To serve: mound potatoes on each of 4 plates, top with 2 sausages and spoon over the vegetable sauce mixture.
Banh Xeo1 1/2 C rice flour 1/8 t tumeric 1/2 C coconut milk 2 C water 2 T vegetable oil 1/2 C green onion, minced --combine all above and let rest 1/2 hour 2 T vegetable oil 2 t garlic, minced 1 t ginger, minced 1/2 pound pork loin, tenderloin, or ground pork 1/2 pound shrimp, chopped 1 pound mung bean sprouts --heat oil, cook garlic and ginger, add pork and shrimp til cooked, add bean sprouts and toss, remove from heat --heat a little oil in skillet; add 1/4 C of above batter, swirl to coat pan; when center starts to bubble, add 1/c C of pork/shrimp mixture; add lettuce, if desired, and herbs (cilantro, mint, basil); fold and slide onto plate; repeat with remaining batter and pork --traditionally served with a hot/sweet/sour dipping sauce (nuoc cham)
Baranini Pilaff LAMB PILAF( Baranini pilaff) russia from:the wonderful World of cooking 3 pounds lamb breast, boned and cubed 3 tablespoons butter 3 onions, cut in half 1/4 teaspoon salt or more to taste 1/4 teaspoon black pepper 1 1/2 cups raw rice 4 cups hot water Saute lamb in butter for 5 minutes. Add onions, slt and peppers, stirring until very brown. Add water and rice. Mix. Cover. Bake at 300 deg for 2 hours. 6-8 servings. good, Lei Gui Bronx, NY USA
Barbaras Scotch Scones Barbara's Scotch Scones 2 cups flour 3 tbsp. baking powder 3 tbsp. shortening 2 tbsp. sugar 1 tsp. salt 1/3 cup milk 2 eggs currants Sift flour, baking powder, salt and sugar. Add currants. Add shortening and mix in lightly. Beat eggs until light. Add milk to eggs and add slowly to mixture. Roll 1/2 inch thick on floured board. Cut in 2 inch squares and fold them over, making them 3 cornered. Brush with milk and dust with sugar. Bake in greased pan 25 minutes at 350. +++++++++++++++++++
Barbecue Sauce Since it looks like we're going to see some flaming here for a while, I figure we might as well take advantage of it and do some barbecuing. Found this one somewhere in the Mysterious Web (mysterious to me, at any rate) and I think it should be just about right for the occasion..... *BB* ptj BARBECUE SAUCE (CHEF PAUL PRUDHOMME) Serving Size : 5 Categories : Cajun Sauces -----SEASONING MIX----- 1 1/2 ts Black pepper 1 t Salt 1 t Onion powder 1 t Garlic powder 1/2 ts White pepper 1/2 ts Ground cayenne pepper -----MAIN INGREDIENTS----- 1/2 lb Bacon, minced 1 1/2 c Chopped onions 2 c Pork, beef or chicken stock 1 1/2 c Bottled chili sauce 1 c Honey 3/4 c Dry roasted pecans, chopped 5 tb Orange juice (1/2 orange) 1 x Rind & pulp from 1/2 orange 2 tb Lemon juice (1/4 lemon) 1 x Rind & pulp from 1/4 lemon 2 tb Minced garlic 1 t Tabasco sauce 4 tb Unsalted butter Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in onions, cover pan, and continue cooking until onions are dark brown, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat; let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 cups.
Barbecue Tempeh I have no idea what this should be called. My wife made it by experimenting trying to reproduce something she had somewhere. It was so good I asked her for the recipe. She had to guess at it because she actually made it by experimentation and guestimating. We both *almost always* cook that way. (Okay, "vegan" is an all or none thing, like being "saved", but some absolutes do get modified in common usage. BTW, this dish is strictly vegan, as far as I know.) All quantities are approximate and may be varied according to taste. For sautéing: 2 medium onions, chopped 1/4 (or more) teaspoons cumin (ground, though seeds might be an interesting variation) salt black pepper oil 10 oz. tempeh For sauce: 1/2 cup peanut butter (this is a rough estimate) 1/4 cup cain syrup 1/2 cup catsup 1/2 cup brown sugar 3/4 cup barbeque sauce 1/4 teaspoon fresh chili paste (e.g. "Sambal Oelek", see comments) 1. Start by sauteing onions in oil with cumin, salt, and pepper. 2. Add tempeh, cut into big bite sized pieces. 3. Continue until onions are done and tempeh is brown. 4. In a separate container mix sauce ingredients. The sauce should be thick. 5. Add sauce to frying pan or wok and simmer about 10 minutes. Comments: The chili paste is the kind found in oriental groceries, made from red chilis and quite hot. "Sambal Oelek" may be a brand name. If you find the real thing and you don't have an asbestos tounge be careful. A little goes a long way. Its main function in this dish it to make it spicey hot. Cayenne pepper might work as a substitute. (Adjust amout accordingly.) A mild flavored peanut butter with chunks of peanuts would be best. The peanut butter is used as a base. Its flavor is effectively masked by the other ingredients.
Barbecue-style Tofu1 container extra firm tofu marinade: 1/3 cup oil ( olive ) 3 Tbs creamy peanut butter 1 tsp salt 1 Tbs paprika ( smoked paprika is good here too , but use much less ! ) 1/2 tsp garlic powder 1/4 tsp black pepper 1 tsp salt Your favorite barbecue sauce, bottled or home made Or Mayonnaise This is very tasty and if you enjoy tofu I hope you will like this as much as I do. Remove tofu from carton and drain very well. Slice tofu into finger thick slices. Combine marinade ingredients well with whisk and coat tofu evenly and let stand at room temperature one hour. Lay tofu slices with marinade on a baking pan and bake 400F for about 20 minutes and carefully turn over and bake another 20 minutes , so each side is somewhat browned. Remove pan from oven, spread on your favorite barbecue sauce and heat through 5 to 10 minutes in the oven. Yield: 4 servings Note: I personally like to smear mayonnaise over the tofu when it comes out of the oven. The tofu is firm on the outside with a creamy center
Barbecued Meatballs Hi everyone! Had this recipe on Labor Day weekend and it was delicious, hope you enjoy it too!! BARBECUED MEATBALLS 1 1/2 pounds ground beef 3/4 cup oatmeal (not instant) 1 cup milk 3 tsp chopped onion 1 1/2 tsp salt 1/2 tsp pepper 3 tbs shortening flour Mix together all ingredients except for shortening. Roll into 2 inch balls and roll in flour. Heat shortening and brown meatballs all over. Place in casserole dish and pour sauce over. Bake 45 minutes at 350 degrees. SAUCE: 2 tbs brown sugar 2 tbs Worcestershire sauce 1 cup favorite barbecue sauce 1/2 cup water 3 tbs red wine vinegar 6 tbs minced onion 3 tbs minced green pepper Mix all ingredients together and pour over meatballs before baking. Enjoy!! Julie Michigan, USA
Barbecued Prawns Alright all your BBQers get that BBQ on and make up this recipe. And by the way, could you cook a couple for me - my roomie doesn't like BBQ and won't let me have on on our apartment patio. BARBECUED PAWNS 24 raw prawns in shells (about 3/4 pounds) 2 teaspoon five pepper oil 2 tablespoon lime juice 2 tablespoons freshly chopped basil 1 tablespoon freshly grated ginger 2 garlic cloves, crushed Peel and devine prawns, leaving last section of tail intact, put in bowl. Whisk together oil and lime juice. Stir in basil, ginger and garlic. Pour over prawns, turning to coat evenly. Let stand 30 minutes, turning occasionally. Preheat barbecue to medium-high. Remove prawns from marinade; reserve marinade. Thread prawns on to skewers. Place on greased barbecue grill and cook for 3 to 5 minutes or until pink, turning once and basting frequently with reserved marinade. Makes 4 servings
Barbecued Spareribs Laura Lunsford Norfolk, VA USA Barbecued Spareribs 4 lb. ribs, cut in serving pieces 3 cups water 1/2 cup soy sauce 1 1/2 tbsp. cornstarch barbecue sause of your choice (see recipe following for Texas BBQ sauce) Place ribs in water in large kettle with a cover. Bring to a boil; cook 5 min. Remove ribs from water; drain well. Place ribs in shallow glass dish; brush with a mixture of soy sauce and cornstarch. Cover dish; refrigerate 1 hr., turning meat occasionally. Place ribs bone-side-down on grill about 3" from medium coals. Cook 30 min.; turn and cook 30 to 40 min longer, turning and basting frequently with BBQ sauce. Serve immediately with remaining sauce. Serves 4 Texas Barbeque Sauce 1 cup tomato juice 1/2 cup water 1/4 cup vineger 1/4 cup catsup 2 tbsp. Worcestershire sauce 2 tbsp. brown sugar 1 tbsp. paprika 1 tsp. dry mustard 1 tsp. salt 1/4 tsp. chili powder 1/8 tsp. cayenne pepper Mix ingredients in saucepan; simmer 15 min., or until slightly thickened. Makes 2 cups. ******************************* * THE LOUISIANA GODDESS * * lxl400z@barbados.cc.odu.edu * *******************************
Barbecued Spareribs 2 Barbecued Spareribs - Chinese (Hour d'Oeuvre 8, Main 4 servings) 2 racks pork spareribs, about 4lb - select meaty pork that is lean Marinade 1 cup catsup 2 tablespoons brown sugar 1 clove garlic, minced 1/3 to 1/2 cup hoisin sauce * 1 tablespoons dry sherry wine 2 table spoons soy sauce (If serving spareribs as an hors d'oeuvre, allow about 1/2 lb ribs per person, if as main dish, aboutt 1lb ribs per person. Split ribs in half lengthwise (or have butcher do it) with a cleaver. Place ribs in large baking dish and set aside. In a small bowl, mix 1 catsup, brown sugar, garlic and 1/3 to 1/2 of the hoisin sauce (depending on your taste), the sherry and soy sauce. Stir untill throughly combined, and spoon over spareribs on both sides, spread a even coat throughly. Wrap w/plastic or tight fitting lid. Place in fridge for at least eight hours, turn ribs over and brush serveral times during refrigeration time. Before serving, preheat oven to 375F. Uncover dish and place in center of preheated oven, roast for about 1 1/2 hours, turning and basting frequently with marinade during roastingtime. When done, cut rack of ribs into serving sized pieces. *Hoisin (or oyster sauce) is usually found in a Chinese grocery store or the Asian food section of your supermarket. A Chinese barbecue sauce can be substitued.
Barbecued Swordfish Steaks from NY, USA 2 swordfish steaks Marinade: 1/4 cup bottled or homemade barbecue sauce ( I like honey or hickory smoke variety ) 1 Tbs. bottled steak or Worcestershire sauce 2 Tbs. fresh lime juice 2 Tbs. chopped onion 2 cloves garlic minced salt and pepper as desired Marinade swordfish steaks 6 hours or overnight, turning occasionally . When ready to cook ( grill or sauté ) reserve marinade. Grill or cook as desired ( do not overcook or fish will be dry ) and heat reserved sauce to boiling. Pour sauce over fish. Serves 2. Recipe may be multiplied as desired.
Barley Casserole from Canada Barley Casserole 4 Tbsp Butter 3 cup Chicken or beef broth 2 md Onions, chopped 1/4 tsp Salt 1/2 lb Mushrooms, sliced 1/4 tsp Pepper 1 1/2 cup Pearl barley Garnish: chopped parsley Preheat oven to 350 degrees. Melt butter in a large casserole. Saute onions 2 minutes over medium heat. Add mushrooms and saute 5-7 minutes more. Add barley. Cook until lightly browned. Add 2 cups of broth, salt and pepper. Bring to a boil. Cover, reduce heat, and bake 45 minutes. Add remaining 1 cup of broth. Return to oven and bake 30 minutes more. Garnish with chopped parsley. Makes 8 servings.
Barm BrackBarm Brack I have TWO derivations of this name and have NO idea which is correct: 1. In Northern Ireland and in the Republic, brack is the Celtic word for salt and is used to mean "bread". Barm brack is leavened bread, the word, barm meaning yeast. 2. The term barmbrack for an Irish fruit loaf or cake does not derive from barm or leaven. It is a corruption of the Irish word aran breac (Speckled Bread). If anyone can straighten out which definition is correct, please let me know. I also read that the Irish traditional serve barmbrak at Halloween with the ring, silver coin and a button baked inside (the button signifying "single blessedness" whatever that might be). Frankly, I doubt all of these "bake it inside" stories...if they were true, Irish dentists would ALWAYS be busy on the day after Halloween, because alot of Irish folk would have broken teeth after having coins and rings stuck in every item on the table! Barmbrak 2 1/2 cups mixed dry fruit (currants, dark and golden raisins) 1 cup boiling black tea 1 egg 1 tsp. mixed spice (equal amounts of cinnamon, clove, nutmeg, allpice, and mace) 4 tsp. marmalade 1 heaping cup superfine granulated sugar 2 1/2 cups self-rising flour Place the dried fruit in a bowl, cover with the hot tea and let soak overnight. The next day, add the remaining ingredients and mix well. Preheat the oven to 375 degrees Pour the batter into a greased 7" square pan and bake in the center of the oven for 1 1/2 hours. Let cool in the pan on a wire rack. Slice and serve buttered with tea.
Barry Switzer's 6-Gun Chili Barry Switzer's 6-Gun Chili * In a 6 Quart Crock-Pot, Layer: 1 Lg Onion, finely chopped 1 Lg Bell Pepper, finely chopped 2 stalks Celery, finely chopped 3 cloves Garlic, minced 1/2 cup Cooking Sherry 2 lbs ground Sirloin 1 lb Sweet Italian Sausage, cut-up 1 can (28 oz) Chili Beans, include liquid 1 can (15 oz) Pinto Beans, include liquid 1 can (15 oz) Kidney Beans, drained 1 can (15 oz) Rotel diced Tomatoes with Chiles 3 Tbsp Chili Powder 1 Tbsp ground Cumin 1 Tbsp Paprika 1 tsp Cayenne Pepper 1 tsp dried Oregano 1/2 tsp Celery Salt 1 Tbsp Brown Sugar 1 can (14.5 oz) Beef Broth Stir Gently, and cook on "LOW" for 4 or 5 Hours. Serve to 4 or 5 Sofa Spuds with a Green Salad, Crusty Bread, while filling out your Mensa applications!"
Barszczfrom Chicago, IL Clear Beetroot Soup - Poland The following is the simple modern way: Take 1 quart bottle (1 liter) of prepared Jewish Borscht (Manishewitsch or similar), Pour into saucepan and mix with contents of 10½oz. (300g) can of Beef Consommé, bring to a boil and immediately turn off heat. Taste and, if desired, to reduce acidity, add 1 teaspoon sugar; to increase acidity add 1 teaspoon vinegar. Pour on to plates in which uszka have already been placed. Use 4 to 6 uszka per plate. Above quantity is sufficient for 6 servings. Here is the old-fashioned traditional way: A few weeks ahead of time, prepare fermented beetroot juice, as follows: 2¼ pounds (1kg.) fresh, sweet beetroots, 2 quarts (2L) boiled water, 1 piece of rye bread crust Wash and scrape the beetroots, cut into thin slices, place in large jar. Pour boiled water into jar, throw in bread crust, leave jar open or covered only with thin gauze and place in warm place. On Christmas Eve, prepare soup as follows: 2 large sweet beetroots, 1 celery cut in small pieces, 1 onion cut into small pieces, 1 lb (450g) mushrooms, 1 lb (450g). butter, 1 teaspoon salt, 1 piece garlic, some parsley, Boil in water until beetroot just becomes soft. Then, pour into another saucepan through sieve. Retrieve beetroots and mushrooms. Mushrooms may be used for making uszka. Beetroots are grated fine and returned to the soup. Shortly before serving, Add 1 pint (½L) of fermented beetroot juice. Keep hot, but do not allow to boil as this will destroy clear red color, serve in plates over uszka. NOTE. On other occasions than Christmas Eve, Barszcz may be served with cream as follows: Take 2 tablespoons of Beetroot soup (made either way), mix completely with 2 tablespoons of sour cream, then add to soup and stir thoroughly.
Basbousa Here are some of my favorite recipes. I hope you'll enjoy them as much as my family does. Hanadi Kuwait { Exported from MasterCook Mac } Basbousa Recipe By: Hanadi Serving Size: 9 Preparation Time: 0:00 Categories: Desserts Ethnic Middle Eastern 1 cup sugar 1 cup coconut flakes 1 cup yogurt 1 cup vegetable oil 1 1/4 cups semolina flour 2 eggs 2 teaspoons baking powder 1 cup heavy cream or gaimar [opt.] syrup 3 cups sugar 1 1/2 cups water 4 drops lemon juice Garnish 1 cup pine nuts or almonds Prepare syrup by putting the sugar and water in a heavy saucepan. Bring to a boil while constantly stirring to desolve the sugar. Let it boil until it appears clear. Add few drops of lemon and let it boil for a min. or so. Remove from saucepan and let it cool completly. Preheat the oven to 350xF. In a bowl combine all the remaining ingredients and stir until well mixed. If you are going to bke in a pan then oil it before you pour the batter. If you want to do bite size pieces then line the mini muffin pan w/ the paper cups and pour in them the batter. Decorate the surface w/whole blanched almonds or w/ pine nuts. Bake until golden. Remove from oven and pour some syrup on each and return the pan to the oven for a few min. to dry the surface.
Basic Beet Borscht from New York, USA 1 bunch beets ( about 4 medium ) 5 cups water 1 tsp citric acid ( sour salt ) Fresh lemon juice or white vinegar white granulated sugar powdered chicken bouillon to taste salt and pepper to taste Sour cream Hot boiled potato Chopped chives Cut stems/leaves off beets but leave on skins and cover with water ( add a splash of vinegar so beets remain red ) and cook about an hour until tender. Drain and peel off skins ( slips off easily ) under running cold water. Coarse shred beets by hand into a soup pot. Cover with the 5 cups of water. Add citric acid, vinegar ( or lemon juice ) along with sugar to make a sweet and sour taste as desired. Add a bit of powdered chicken bouillon if desired. Normally equal quantities of sweet and sour OR 1 part sugar to 1/2 part sour should give the desired taste you want. Heat and stir to dissolve sugar and let soup simmer a few minutes to blend flavors. Remove from heat and cool and chill well. To serve one may stir in some sour cream into the soup ( it becomes a vivid pink!!) or just dollop sour cream onto individual portions. Sometimes a hot boiled potato is placed into the cold soup too. Either way, sprinkle with chives. Serves 4 to 6. Visit Joan and Larry's Homepage Home of: Joan's Baking and Culinary Adventures http://www.pipeline.com/~rosskat/
Basic Best Oatmeal Bread2 pkt dry yeast 1/3 cup butter, margarine, shortening or oil 1/2 cup warm water or skim milk 2 tsp salt 1 1/2 cups boiling water 1 cup quick style oats 1/4 cup honey 1/4 cup molasses 5 !/2 to 6 cups all purpose flour Dissolve yeast in warm water till foamy. Pour boiling water over oats, honey, molasses, salt and shortening in bowl. Stir well to melt shortening and cool . When cool, stir in 2 cups flour and beat well with mixer,. Add yeast and mix well. Add and beat in enough flour to make a soft dough. Turn out to floured surface and knead by hand 5 to 8 minutes until smooth and elastic and not sticky, adding only additional flour to keep dough from sticking and yet have a smooth and pliable dough. Place dough in oiled bowl and cover and let rise double about 1 1/2 to 2 hours. Punch down and let rest 10 minutes. Divide in half, form into loaves and placed in 2 , 9 inch greased loaf pans. Cover and let rise double again. Brush top of loaves 1 egg white mixed with 1 Tbs water. Sprinkle top of loaves with some oatmeal for a festive look. Bake 425F for 15 minutes then reduce heat to 325 and bake about 30 minutes more. Cover leaves with foil if browning too much. Remove bread to rack to cool completely. May be frozen Yield 2 loaves
Basic Bibingka2 1/2 pounds mochi rice 5 1/2 cups water 12 ounces coconut milk 1 pound brown sugar, dark 1 banana leaf In a rice cooker or large saucepan, rinse rice, drain. Add water and cook rice. In a saucepan, combine coconut milk and 1 1/4 cups of the brown sugar. Cook over medium heat for about 20 minutes, stirring constantly, until the mixture thickens. Wilt banana leaves over low heat on electric surface unit or in microwave oven; line a 13x9x2 inch baking pan. Preheat electric oven to 350 degrees F. Stir remaining brown sugar into the hot rice. mix well. Reserving 1/2 cup coconut milk mixture, stir remainder into rice. Put into prepared pan. Pour the reserved 1/2 cup coconut milk mixture over rice. Bake for 20 minutes then broil for 5 minutes to brown top. Cool and cut into serving pieces.
Basic Cantonese Batter 1/3 c. flour 1 tbsp. cornstarch 1/3 tsp. baking soda 1/3 c. water 1 egg white 1 tbsp. oil Stir until blended. Dip fish, shrimp, mushrooms -- just about anything -- in batter and deep fry.
Basic French OmeletteWe made this for our dinner tonight using the Sausage And Pepper Filling. It wasn't too bad. Enjoy:-) Basic French Omelet Recipe By : The Best Of Family Circle Cookbook Serving Size : 2 Preparation Time :0:15 Categories : Breakfast 1 tsp olive oil 6 egg whites -- whipped 1 tbsp water 1 tsp salt 1/2 tsp black pepper Heat oil over high heat in a skillet with a rounded bottom and sloping sides. In a mixing bowl, whip egg whites, water, salt, and black pepper together, using a fork. Pour egg mixture into skillet. Cook over moderately high heat until the bottom is set. Using a heatproof spatula, move the cooked mixture to the center and allow the uncooked mixture to flow into the bottom of the pan. When cooked, the omelet should be barely brown on the bottom, soft and moist in the center. Spoon the filling down the center of the omelet (*see note). Using a spatula and starting from the handle side, fold one third of the omelet over the center. With a heated serving plate in one hand, grasp the skillet in the other, palm up and tilt so the omelet rolls over onto the plate. Per serving: 72 Calories; 2g Fat (30% calories from fat); 11g Protein; 1g Carbohydrate; 0mg Cholesterol; 1231mg Sodium NOTES : * See recipe "Fillings For Basic French Omelet". Fillings For Basic French Omelet Recipe By : The Best Of Family Circle Cookbook Serving Size : 2 Preparation Time :0:15 Categories : Breakfast --Sausage And Pepper Filling-- 1 tsp olive oil 3/4 c low-fat polish sausage -- cooked and crumbled 1/2 c bell peppers -- chopped 1/2 c onions -- chopped 1/4 tsp oregano 1/4 tsp basil --Potato And Bacon Filling-- 4 slices low-fat bacon -- cooked and crumbled 1 tsp olive oil 2 med potatoes cooked, peeled, and diced 2 tbsps onions -- chopped 2 tbsps parsley 2 tbsps fat-free cheddar cheese -- grated --Vegetable Filling-- 1 tsp olive oil 1 c carrot -- cut in 1" strips 1/2 tsp ginger root 1 tsp olive oil 1 c zucchini -- cut in 1" strips 1 c mushrooms -- sliced 1/2 c dark red kidney beans -- drained and washed 1 tbsp worcestershire sauce 1/4 tsp cornstarch For Sausage And Pepper Filling, heat oil in a large skillet. Then, crumble sausage and cook until lightly browned. Remove sausage from pan. Add peppers and onions to pan and cook until tender. Then add, cooked sausage, oregano, and basil. Toss gently to mix. Lower heat. Cover and keep warm. Fill as directed in the Basic French Omelet recipe. For Potato And Bacon Filling, cook bacon in a large skillet. Then, drain on paper towel and crumble. Heat skillet again and add oil. Then, add potatoes, onions, and bacon again. Cook until onions are tender. Lower heat. Cover and keep warm. Spoon half the filling onto Basic French Omelet. Sprinkle each with parsley and cheddar cheese just before folding. For Vegetable Filling, cook carrots and ginger root in oil for 3 minutes. Add zucchini and mushrooms. Stir fry until vegetables are tender . In a mixing bowl, combine worcestershire sauce and cornstarch. Pour over vegetable mixture. Toss gently to mix. Lower heat. Cover and keep warm. Fill as directed in the Basic French Omelet recipe. Per serving: 486 Calories; 22g Fat (37% calories from fat); 28g Protein; 56g Carbohydrate; 58mg Cholesterol; 1562mg Sodium NOTES : All fillings are enough for 2 "Basic French Omelets". Anita A. Matejka Austin, TX USA
Basic Phyllo Doughfrom US This is definitely easier to buy but there are those of us who like to try anything once! 1/4 cup water 2 cups flour 4 teaspoons olive oil 1/4 teaspoon salt Sift the flour with the salt. Make a well in the middle of the flour. In the well put the water and the olive oil. Work the dough until it hangs well together. Dust flour on a table or board. Kneed the dough for about 5-7 minutes. The dough should be smooth and not stick to the board. Roll the dough out to a big rectangle. Lay a damp towel over it and let it rest for about 15 minutes. Flour your hands and work the dough from the middle outwards until you have the dough stretched to about 3 ft by 3 ft (1meter x 1meter) Cut the dough with a sharp knife or pizza cutter to the desired sheet size. Continue with the recipe that requires the phyllo dough.
Basic Roast Goose from Chicago, IL Most wild foul are greasy if not prepared correctly. The preparation consists of three steps. The first step in cooking is the degrease and brown step. The second step is the stuff step. The third step is the cook step. One fresh or completely thawed goose. Orange Juice and Honey basting sauce (Approx 1 cup OJ and 1/4 cup honey or to taste) Dried fruit or fruit and wild rice stuffing. (You can completely stuff the goose with dried fruit including appricots, raisins prunes, etc or make any other rice and fruit stuffing. Take a fresh or completely thawed goose. Puncture many holes in the skin. (I used a corn holder.) Puncture both top and bottom of goose. Preheat oven to 375. Place unstuffed goose in rosting pan with large area for catching grease. Roast approx 45 min to an hour until slightly brown. Watch carefully This is only the first step in cooking so you don't want it to burn. You can optionally turn the goose over to brown both sides. Remove the goose from the oven. Allow the goose to cool so it can be handled comfortably. Drain the pan. Pat down the goose with paper towels to remove the grease. Pat both inside and outside. Stuff the goose. Baste with the OJ/honey sauce. Preheat oven to 325 or slightly cooler. Place goose on a roasting pan back in the oven. Cook goose using the rule of about 25 minutes per pound but subtract 45 minutes because of the cooking done in the first step. Rebaste goose while cooking every half hour. It is not necessary to turn the goose over in this step. When done drumsticks should separate fairly easily from the goose. Use same rules for doneness as other poultry.
Basic Tahinifrom UK * Exported from MasterCook * Basic Tahini Recipe By : Emeril Lagasse - Adapted from Paula Wolfert Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Tahini 1 teaspoon Garlic 1/2 teaspoon Salt 1/2 cup Lemon juice 1/2 cup Water 1/4 teaspoon Cumin 1/2 cup Chopped parsley 1 1/4 cups Drained yogurt 1 cup Cauliflower florets -- blanched til tender and cooled 3 Radishes -- thinly sliced 3 long strips Eggplant -- roasted 4 Italian Roma tomato halves -- roasted Zucchini slices -- roasted In a food processor, blend the tahini, garlic, salt, and lemon juice until the mixture thickens and lightens. Add the water and cumin and blend until smooth. Divide this sauce into two bowls, (about 1 cup each). To one of the bowls add the chopped parsley. To the other bowl, add the yogurt. Place the florets on a dinner plate and top with the parsley tahini. Sprinkle the top with radishes. Serve the roasted vegetables drizzled with the yogurt tahini. This recipe yields ? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse
Basic Teriyaki Sauce from Tipperary, Ireland 1 cup mirin wine 1 cup sake 1 cup japanese soy sauce 1 cup dashi 1 tbl sugar Warm the mirin and sake in a saucepan over moderate heat. Remove the pan from the burner. Carefully, ignite the mixture and shake back and forth until the flame dies. Return pan to the burner and add the soy sauce, dsi and sugar; bring to a boil. Cool to room temperature. Set aside in a saucepan 1/2 cup of the teriyaki sauce. Dip pieces of meat (chicken, sliced beef, etc.) into remaining sauce to marinate. Grill meats. Reduce the sauce in the saucepan over high heat into a thickened glaze. Yield: Makes 1 Quart.
Basic Turkey Meatloaf from NY, USA 2 lbs ground turkey 1 small onion minced OR 1 envelope dry onion soup mix 1 clove garlic minced 1 egg 2 heaping Tbs. catsup or other favorite tomato product ( i.e.. chili sauce, salsa or tomato sauce or paste ) 1/2 cup dry seasoned breadcrumbs 1 Tbs. Worcestershire sauce salt and pepper as desired 1 Tbs. fresh minced parsley Paprika In a large bowl mix all ingredients by hand until well blended. Pack into a 9 x 5 loaf or meatloaf pan. Bake 350F about 45 minutes or until top is browned and meat is cooked. Drain off any excess fat. Sprinkle top of loaf with paprika and serve with mashed potatoes. meatloaf is especially good sliced when cold and made into sandwiches! Joan,Larry and Cosmo the cutie dog Visit our Culinary And Baking Adventures http://www.pipeline.com/~rosskat/
Basic White Cake Basic white cake Frost as desired 3/4 cup butter 1 3/4 cup sugar 6 egg whites 1 cup milk 2 1/2 cups flour 2 1/2 tsp baking powder 1 tsp vanilla extract ( optional ) Have ingredients at room temperature. Beat butter and sugar until light and fluffy. Mix flour and baking powder. Add alternately to creamed mixture with milk and vanilla. Stir in unbeaten whites, blending mixture well.Transfer into oblong pan and bake 350 till tested done, about 35 to 45 minutes. Joan,"Flour Power"
Basil and Garlic Potato Bakefrom www.IDunno4Recipes.com 2 TBS chopped fresh basil 3 TBS Olive Oil 1/2 tsp pepper 6 garlic cloves, minced 2 lbs. potatoes, sliced with peel 1 can chicken broth Place sliced potatoes in a 9x13 inch pan. Add chicken broth and other ingredients. Toss well to coat. Bake at 325 for 60-75 min. or until potatoes are tender and liquid is absorbed.
Basil Chicken >I have fresh basil growing in my garden, and I am looking for recipes that I can use it in. (Especially ones that will focus on its flavor. Vegi. or chicken recipes are prefered.) Glad to know that someone has fresh basil from their garden! Here's a wonderful way to have it with chicken. Stew chicken pieces for 20-30 min. with following ingredients, and add a handful of basil leaves (leave the soft stems in) for the last 15 min. Save some leaves for the last minute for color. - 1 lb chicken (if you don't chop it up, for example, leaving drum sticks as they are, slice a few deap openings) - water to cover 2/3 of the chicken in your pot/wok - a few slices of ginger (dried, fresh) - 1-2 Tbsp dark sesami oil (light sesami oil won't have the flavor) - 6-8 Tbsp soy sauce - 2-3 Tbsp sugar (ice cube sugar, brown, red, white...... anything) - 1-2 Tbsp cooking wine Turn the chicken a few times in the stewing process. After chicken is done, if too much sauce remain, thicken by turning up the heat. The sauce is GRRRRREAT on rice. P.S. If you use a wok, stir fry ginger in sesami oil first, add chicken, stir fry, then, add water and the remaining ingredients. Good luck! from: Genoa, Italy
Basil Pesto SauceBasil Pesto Sauce 1 1/4 cups chopped fresh basil, well packed down 1/3 cup chicken stock or water 2 tbsp. toasted pine nuts 2 tbsp. grated parmesan cheese 3 tbsp. olive oil 1 tsp crush garlic In a food processor, puree basil, stock, pine nuts, cheese, oil and garlic until smooth. Pour over pasta and toss. Recipe taken from "Rose Riseman brings home Light Pasta"
Basmati Pullao Preparation and cooking time: 1 hr soaking & draining, plus 40 minutes Serves 2 1/2 C basmati rice, picked over 2 TBS vegetable oil 1 medium-size onion, peeled and chopped 2 inch piece of cinnamon stick 1 clove 1/2 bay leaf, crumbled 1/4 C cashew nuts 2 TBS seedless raisins 1/2 tsp salt Wash the rice in several changes of cold water until the water is clear, then cover it with plenty more cold water and leave it to soak for 30 minutes. Let rice drain through a sieve for about 30 minutes. Heat the vegetable oil in a large frying pan over medium-low heat and lightly cook the onion until it is soft. Add the drained rice and remaining ingredients except salt and stir fry for 2 minutes over medium heat. Add 1 1/4 cups water to the pan with the salt. Cover tightly, turn the heat to low, and simmer for 20 minutes, adding a little extra water during cooking if necessary, until the rice is tender and all the water is absorbed.
Basque Potatoes Basque potatoes 4 medium Russett potatoes, peeled .5 C olive oil 1 t paprika 4 cloves garlic, peeled & crushed Cayenne pepper 1 T fresh rosemary or 1 t crumbled, dried 1 T fresh thyme leaves or 1 t dried, minced 1/4 C coarsly chopped fresh parsley salt and pepper Preheat oven to 375 F. Scrub potatoes well, cut them in half if they are large, but leave whole if they are medium to small. Heat olive oil in a large ovenproof skillet over medium heat. When it is hot, add the garlic, paprika, and cayenne to taste, stir. Stir in the rosemary and thyme, and then sprinkle in the parsley. Add the potatoes to the skillet, turn once to coat, and season generously with salt and pepper. Cover the skillet, transfer it to the oven and bake until the potatoes begin to soften, 15 minutes. Uncover, stir and continue cooking until the potatoes are golden brown and tender, 25-35 minutes; turn them occasionally so they brown evenly. remove from the oven and serve immediately. 4-6 servings. FROM: Farm House Cookbook, Susan Herrmann Loomis Enjoy! Beth Jarvis, Minneapolis, MN. email: jarvi013@gold.tc.umn.edu
Basque Roasted Tomato Soup2 pounds large plum tomatoes 2 tablespoons olive oil 1 teaspoon granulated sugar 1 small dried chiles, broken, up to 2 or 1/4 teaspoon crushed red pepper 2 onions, very finely chopped 2 large clove garlic, crushed and peeled 1 1/2 teaspoons paprika, preferably spanish 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano 28 ounces italian plum tomatoes, well drained and chopped, reserve liquid 6 cups reduced-sodium chicken broth, defatted salt & freshly ground black pepper to taste 8 large shrimp, optional, 1/2 pound 2 tablespoons snipped fresh chives or slivered basil leaves Preheat oven to 225 degrees. Lightly oil a large baking sheet with sides or coat it with nonstick spray. Cut fresh tomatoes in half lengthwise. Arrange, cut-side down, in a single layer on prepared baking sheet. Drizzle with 1 tablespoon oil and sprinkle with sugar. Roast for 3 hours, or until very soft and wrinkled. Let cool and set aside. Meanwhile, in a dutch oven or soup pot, heat remaining 1 tablespoon oil and dried chilies (or crushed red pepper) over medium-low heat. Add onions and garlic and cook, stirring, until lightly browned, 10 to 12 minutes. Add paprika and oregano and cook, stirring, for 1 minute more. Add canned tomatoes and chicken broth. Bring to a boil, reduce heat to low and simmer, partially covered, for 25 minutes. Remove from heat and let cool. Strain soup into a bowl; transfer solids to a food processor or blender. Puree until smooth, adding a little broth if necessary. Return puree and broth to pot. Whisk to combine. Using a food mill, puree reserved roasted tomatoes. (Alternatively, slip off skins, puree in a food processor and strain through a coarse sieve.) Add puree to soup. (If the soup is too thick, add a little of the reserved canned tomato liquid.) Season with salt and pepper. If using shrimp, cook in a large saucepan of boiling salted water until they just turn pink, 1 to 2 minutes. Drain and let cool. Peel shrimp and cut in half lengthwise. Ladle into warmed soup bowls and garnish with shrimp, if using, and chives (or basil). Serve immediately. Calories...210...Fat...6 g...Carbs...32 g...Protein...6 g... Sodium...765 mg...Fiber...4 g.
Bastilla2 skinless, boneless chicken breast halves 2 tablespoons chicken bouillon granules 2 cups hot water 3 eggs 2 tablespoons chopped fresh parsley 1 teaspoon ground cinnamon 2 teaspoons white sugar 1 (17.5 ounce) package frozen puff pastry, thawed salt and pepper to taste 1/4 cup butter, melted Preheat oven to 360 degrees F (180 degrees C). Place chicken breasts in a small saucepan and cover with bouillon and water. Poach over medium-low heat, just below the boiling point. Cook 8 to 10 minutes, until no longer pink in center. Dice chicken. Reserve bouillon. In a small bowl, whisk eggs with 1/2 cup reserved bouillon and chopped parsley. In a separate bowl, mix together cinnamon and sugar. Roll out one sheet of pastry into a 12 inch square. Cut other sheet of pastry in half and roll out into two 8 inch squares. Fit 12 inch square of pastry into a 9 inch pie pan. Spread half of diced chicken evenly across bottom of pastry. Pour half of egg mixture over chicken. Sprinkle with half of cinnamon and sugar mixture, then with salt and pepper. Cover with one 8 inch square of pastry. Cover pastry square with remaining chicken, egg mixture, and cinnamon and sugar. Sprinkle with more salt and pepper. Cover with remaining pastry square. Fold edges of bottom pastry over top of pie. Brush with melted butter or margarine. Bake in preheated oven for 40 minutes, until golden brown. Serve lukewarm or cold.
Batata Mbattina from USA 8 potatoes ½ lb "ground" meat 1 cilantro 2 onions ½ spoon salt ½ chili pepper ½ black pepper 1/4 ghirfa 4 eggs flour oil Cut the potato into the sizes you want. Mix tomato, meat, selantro,salt & spices. Use 2 pieces of slice potato into you mixture. Cover both side of stuffed potato with flour & eggs and fry it with oil. It is also can be bake in the oven before serving.
BatidosBatidos (Costa Rican Milk shakes) Ice cubes as needed Fresh cut up fruit ( ex: pineapple, mango, banana, papaya, coconut ) Milk or water dash of white or brown sugar if sweeter taste desired Place some ice cubes in blender with cut up fresh fruit of choice. Use high speed setting to crush ice and fruit and mix until mixture is a thick pulp. Add enough milk or water and whir until mixture is very thick and foamy. Serve in a tall clear ice cream soda type of glass
Bauernbrot1 1/2 ounces compressed fresh yeast 1 quart warm water 2 tablespoons white sugar 4 cups all-purpose flour 8 cups white rye flour 4 cups all-purpose flour 2 tablespoons salt 1 teaspoon white sugar 2 cups warm water First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature. After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use. In a large bowl, stir together the rye flour, 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours. When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently. Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting.
Bavarian Sauerkraut1 16-oz can or jar of prepared sauerkraut 1 cup white wine 1/2 cup chopped onion 1/2 cup peeled and chopped apple 10 juniper berries, cracked Salt and pepper 1 Tbsp olive oil Method Place sauerkraut in a pot. Add wine, onion, apple, juniper berries, salt, pepper and oil. Add enough water to cover the sauerkraut. Bring to a simmer and let simmer for 30 to 45 minutes, until the onions are soft.
Bavaroise FrutillasBAVAROISE FRUTILLAS ( Strawberry snow) Chile source:Women's Day International cook book serves 8 2 envelopes unflavored gelatin 1/3 cup cold water 1/3 cup boiling water 2 cups strawberry or raspberries, crushed, or 2 packages(10oz each) frozen berries (reserve several for garnish) 3/4 cup sugar 2 tablespoons water 4 egg white, beaten until stiff but not dry Soak gelatin in 1/3 cup cold water, then dissolve in boiling water. Add crushed strawberries. Chill until mixture begins to jell. Cook sugar and 2 tablespoons water in a small heavy saucepan until a few drops form a soft ball in cold water. Remove from heat and gradually add to egg whites, beating constantly. Continue beating gently until cool. Combine eggwhite mixture and strawberry mixture and turn into a 1 1/2 quart mold. Chill until set. To serve, unmold on a platter and surround with a garnish of strawberries. Lei Gui Bronx,NY
BBQ Beans from USA Drain and rinse one can of butter beans and then add them to: A can of baked beans A can of kidney beans A chopped onion 2 - 3 slices of bacon cut in one inch segments 1/4 c ketchup 1/4 c BBQ sauce 2 tbsp EACH: molasses, teriyaki sauce, red wine vinegar Simmer in sauce pan or bake on low for several hours. Taste and adjust seasonings if needed. Simmer another half hour or so. These are really good. I am always asked to bring these to outdoor parties. As a matter of fact, I made a dutch oven full of them yesterday for a bbq last night and when I walked in the door, all the "young folks" (the 20 somethings) aid, "Did you bring the beans????" LOL!! None are left! Libby
BBQ Butternut Squash 1 medium Butternut squash, cut into wedges 3 tsp Cumin, ground 1 tsp Salt 3 cloves Garlic, crushed into a paste 1/2 medium Lemon, zest and juice it 1 tsp Pepper, black, ground 3 tbsp Olive oil 1. In a small ball or a pestal and mortar, put the ground cumin, the salt, the pepper. Crush 2-3 cloves of garlic and press with a knife to a mush, add to the mix. 2. Add in juice of a 1/2 lemon and then the oil. Mix. 3. Cut your butternut squash into wedges, leaving the skin on. 4. Score the sides of the squash wedges. Using your hands, rub all the mix onto the pieces of squash cover the enture thing, include the skin. Set in the fridge for about 30 minutes. 5. Heat grill. Grill in direct heat about 4 minutes on each flesh side. Then put on skin side, grill for another 12-14 minutes, or until the squash is tender to the touch. Thoughtout the grilling, keep putting mix on to keep moist. 6. Serve hot. If you have it, put a bit of the Sugar Free Apricot Jam with it. Per Serving: 103 Calories; 7 g Fat; 0.95 g Sat Fat; 0 mg Cholesterol; 393 mg Sodium; 11 g Carb; 0.66 g Fiber; 1 g Protein. http://www.lamsonadventures.com
BBQ Chicken Pizza from Tipperary, Ireland 3 boneless chicken breast halves, cooked and cubed 1 cup hickory flavored barbecue sauce 1 tablespoon honey 1 teaspoon molasses 1/3 cup brown sugar 1/2 bunch fresh cilantro, chopped 1 (12 inch) pre-baked pizza crust 1 cup smoked Gouda cheese, shredded 1 cup thinly sliced red onoin Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil. Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.
BBQ-Bourbon Sauce I made a BBQ/Bourbon marinade and basting sauce for chicken, but it could easily be used for steaks also.... BBQ/Bourbon Sauce One bottle KC Masterpeice BBQ sauce of your choice, I like the honey ones. 2 Tbs. Dijon mustard 2 Tbs. Worchestershire Sauce 2 Tbs. Jack Daniels Mix together and place meat in the sauce for 2 hours in the fridge, use leftover sauce for basting on the grill.
Bean Drops from Philadelphia, PA (Binch Akara - Africa) 1 pound black-eyed beans (peas) 2 teaspoons salt 1 small onion, very finely chopped 2 cups oil Pour dry beans in a blender with a cup of water. Chop for one minute. Pour in large bowl add water. Stir until skins float. Strain into colander; allow all skin and eyes to flow out. Blend beans, onion and pepper. Pour in a bowl, add salt, and stir with a wooden spoon for two minutes. Heat oil until moderately hot. Drop mixture into oil with spoon. Fry until golden brown. Drain on absorbent paper. Small balls can be served with toothpicks.
Bean Mexican Soup I made this for dinner this weekend and it is very good. ENJOY:-) Anita matejka@bga.com Austin, TX USA * Exported from MasterCook Mac * Bean Mexican Soup Recipe By : Anita A. Matejka Serving Size : 6 Preparation Time :0:20 Categories : Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb turkey -- ground/cooked 1/2 c onions -- chopped 1/2 c bell peppers -- chopped 1 pkg taco seasoning mix 1 8 oz jar taco sauce 1 15 1/2 oz can red beans -- drained/rinsed 1 16 oz can kidney beans -- drained/rinsed 1 14 oz can tomatoes -- crushed/undrained In a skillet, cook turkey, onions, and peppers until vegetables are tender and meat is no longer pink. Add taco seasoning mix, taco sauce, beans, and tomatoes. Simmer for 30 minutes. - - - - - - - - - - - - - - - - - -
Bean Salad BEAN SALAD source: Egyptian Chamber of Commerce 8 oz bag frozen french cut green beans 8 oz can black eye peas 1 large ripe tomato, chopped 1/4 cup chopped parsley 2 scallions, chopped juice of 1 lemon 1/2 Tablespoon vegetqable oil salt and pepper to taste Steam and drim the green beans and allow them to cool completely. Drain and rinse the black eyed peas. Combine all ingredients and mix well. May be served chilled.
Beans Beans and More Beans Being snowbound sometimes brings out the creativity in us all..... I just happened to plan a dinner of Sauerkraut and sausage one night last week, only to discover that the smoked sausage had already been cooked and eaten and there was only 1 can a sauerkraut in the house! You ask, 'If you're da cook, how'd ya fergit ya cooked it?' Well, when you live in a household of 4 adults; 3 out of 4 that cook; 2 out of four that work; and sleeping habits that are as varied as the changing seasons.... Its' simple! Ya digs deeper in da pantry and does with whatcha got!!! While this may not be original cuisine in its entirety, it sure was a first for me: The LyonsDen SDFAC Dinner "SDFAC = Something Different For A Change" 1 pkg. (12 oz) Frozen Hot Dogs - any favorite brand will do 1 can Chili Beans w/meat sauce 2 cans Pork n Beans 1 can (6 oz.) Tomato Paste 1 small onion finely diced 2 TBS. vegetable oil Dashes and splashes of the following: Worcestershire Sauce Liquid Hickory Smoke Garlic powder Onion powder The frozen hot dogs went into the microwave long enough to get a knife through them to slice lengthwise and then cut crosswise into small 'cubits' (g) Heat the oil and toss in the diced onion, simmering till transluscent; Toss in the dogs and add the cans of beans (minus the cans, silly!) Heat thoroughly, adding the splashes/dashes of items mentioned above and then the tomato paste. You may need to add a small amt. of water if the mixture looks Too thick. But be careful, you really want a consistency somewhere paralleling that of sloppy joes. The final product can be tossed over bread, openfaced similar to sloppy joes; or poured into a bowl and served with crackers ala a 'different' kind of 'chili'~ As far adding the seasonings and sauce/flavoring without measurements, this is geared to individual tastes. When it smells good - stop adding stuff! Surprisingly enough - the concoction, though viewed somewhat skeptically, was finished off in short order by all on hand. With wondrous cries of "How did you do that"? and "Can we have it again"? ringing in my ears I figured I'd best get it down on paper - or floating out in space as it were, where I could reach out and grab it again in a pinch for "What's for dinner tonight, honey?" ~ coming to you from West of the rising moon, and East of the setting sun ~ over the river and through the woods........ Alton, Illinois USA skeeter@ezl.com aka DAR Alton, Illinois "Friendship is one soul inhabiting two bodies"
Beans Beans and More Beans Being snowbound sometimes brings out the creativity in us all..... I just happened to plan a dinner of Sauerkraut and sausage one night last week, only to discover that the smoked sausage had already been cooked and eaten and there was only 1 can a sauerkraut in the house! You ask, 'If you're da cook, how'd ya fergit ya cooked it?' Well, when you live in a household of 4 adults; 3 out of 4 that cook; 2 out of four that work; and sleeping habits that are as varied as the changing seasons.... Its' simple! Ya digs deeper in da pantry and does with whatcha got!!! While this may not be original cuisine in its entirety, it sure was a first for me: The LyonsDen SDFAC Dinner "SDFAC = Something Different For A Change" 1 pkg. (12 oz) Frozen Hot Dogs - any favorite brand will do 1 can Chili Beans w/meat sauce 2 cans Pork n Beans 1 can (6 oz.) Tomato Paste 1 small onion finely diced 2 TBS. vegetable oil Dashes and splashes of the following: Worcestershire Sauce Liquid Hickory Smoke Garlic powder Onion powder The frozen hot dogs went into the microwave long enough to get a knife through them to slice lengthwise and then cut crosswise into small 'cubits' (g) Heat the oil and toss in the diced onion, simmering till transluscent; Toss in the dogs and add the cans of beans (minus the cans, silly!) Heat thoroughly, adding the splashes/dashes of items mentioned above and then the tomato paste. You may need to add a small amt. of water if the mixture looks Too thick. But be careful, you really want a consistency somewhere paralleling that of sloppy joes. The final product can be tossed over bread, openfaced similar to sloppy joes; or poured into a bowl and served with crackers ala a 'different' kind of 'chili'~ As far adding the seasonings and sauce/flavoring without measurements, this is geared to individual tastes. When it smells good - stop adding stuff! Surprisingly enough - the concoction, though viewed somewhat skeptically, was finished off in short order by all on hand. With wondrous cries of "How did you do that"? and "Can we have it again"? ringing in my ears I figured I'd best get it down on paper - or floating out in space as it were, where I could reach out and grab it again in a pinch for "What's for dinner tonight, honey?" ~ coming to you from West of the rising moon, and East of the setting sun ~ over the river and through the woods........ Alton, Illinois USA skeeter@ezl.com aka DAR Alton, Illinois "Friendship is one soul inhabiting two bodies"
Beans with Tomatoes BEANS WITH TOMATOES(Judias Verdes con tomatoes)(spain) from:The wonderful world of Cooking 2 pounds whole green beans boiling water 2 1/2 teaspoons salt 2 Tablespoons oil 1/4 teaspoons garlic powder or less to taste 1/3 cup tomato sauce 1/8 teaspoon black pepper 2 teaspoons paprika pimiento strips Cook Beans in water to cover with 2 teaspoons salt until not quite tender. Drain. Saute in oil with garlic powder for 3 minutes. Add remaining salt and all other ingredients except pimiento. Reheat. Garnish with pimiento strips. serves 8-10 Lei Gui Bronx,NY USA
Bearnaise Sauce This is a recipe for Sauce Bearnaise - I had it on a cruise a few years ago and can guarantee it is RICH - no shortcuts allowed - but it does wonders for steak..etc... I tried several until this evolved - and I recommend small portions because it is sooooo rich - but sooooo good. Great for company... SAUCE BEARNAISE Combine: 1/2 cup white wine 1 tablespoon minced onion 2 crushed peppercorns 2 sprigs chopped tarragon (1 tsp. dried tarragon is OK) 1 sprig chervil 2 tablespoons tarragon vinegar 1 pinch of parsley Cook over direct heat until reduced by half. Allow to cool. Then add - SLOWLY - 3 egg yolks, beaten 3/4 cup melted butter Correct seasoning to taste. Yield - 1 1/2 cups give or take (My husband puts this over broccoli; my mom over asparagus (YUCK!) - I'll stick with steak.... I've enjoyed the recipes you have circulated - thanx. Kathie Williams
Beef and Asparagus Stir-Fry Another stir-fry recipe, as requested. This is very good and with asparagus coming on before long (hope springs eternal...!). It does require a little time to do the chopping, but produce sections now carry fresh vegetables already prepared for stir-fry, so it's a snap. Recipe originally from JoLynn Hill, Roosevelt, Utah Good eating! Peggy M BEEF AND ASPARAGUS STIR-FRY 2 Tblsp cornstarch 1/2 c up plus 2 Tblsp water, divided 1/2 tsp salt 1/4 tsp pepper 1/9 tsp hot pepper sauce 1 pound b oneless round steak (3/4" thick) 3 Tblsp cooking oil, divided 2 cups fresh asparagus pieces or broccoli florets 1 cup sliced cauliflower 1 small sweet red pepper, julienned (can substitute green pepper) 1 small onion, cut into 1/4" wedges 2 tsp beef bouillon granules 1 Tblsp soy sauce 1 Tblsp ketchup 1 tsp red wine vinegar Hot cooked rice Combine cornstarch, 2 Tblsp water, salt, pepper and hot pepper sauce. Slice beef into thin 3" strips; toss with the cornstarch mixture. In a large skillet or wok over medium-high heat, stir-fry half of the beef in 1 Tblsp oil until cooked as desire; remove from the skillet. Repeat with remaining beef and 1 Tblsp oil. Stir-fry the asparagus and cauliflower in remaining oil for 4 minutes. Add red pepper and onion; stir-fry for 2 minutes. Return beef to skillet. Combine the bouillon, soy sauce, ketchup, vinegar and remaining water; add to the skillet. Cook and stir for 2 minutes. Serve over rice. Yield: 6 servings Peggy (Clan Elliott) and Casey T. Dog pmakolon@mail.wiscnet.net
Beef and Broccoli with Oyster Sauce This recipe comes coutesy of Cooking Light magazine and is very good. Beef & Broccoli with Oyster Sauce 3 T oyster sauce 1 T soy sauce 1 T dry sherry 1 T water 2 t sugar 1 t cornstarch 1 lb lean flank steak 2 T water 1 T soy sauce 2 t sugar 1 T oil, divided 1/3 c 1/2-inch diagonally sliced scallions 1 T minced peeled ginger 6 c broccoli florets (about 1 lb) 1/4 c water 6 c hot rice 1. Combine first 6 ingredients; stir until well-blended and set aside. 2. Trim fat from steak. Cut diagonally across the grain into 1-inch thick slices. Combine steak, 1 T cornstarch, 2 T water, 1 T soy sauce and 2 t sugar in a medium bowl and stir to blend. Cover & marinate in refrigerator for 15 minutes. 3. Heat 2 t oil in wok or large skillet over high heat. Add steak mixture and stir-fry 2 minutes. Remove from pan and set aside. Add remaining teaspoon of oil, scallions and ginger; stir-fry over medium-high heat 30 seconds. Stir in broccoli and 1/4 c water. Cover & cook 3 minutes. Return steak to pan and stir in oyster sauce mixture. Stir-fry 2 minutes or until thick and bubbly. Serve over rice. Yield: 6 servings (1 c beef mixture and 1 c rice) Calories: 424 Fat: 9.9 g Alexandra Houck North Grafton, MA
Beef and Corn Pie Hi everyone! This recipe is another great one pot meal--serve with salad and ice cream for dessert and you're ready to eat!! BEEF AND CORN PIE 2 pounds ground beef 1 medium onion, chopped 1 green pepper, seeded, halved and diced 1 can (1 pound, 13 ounces) crushed tomatoes 2 cups frozen whole-kernel corn 2 tsp salt 1/2 tsp black pepper 1/4 tsp garlic powder 1/2 cup all purpose flour 1/2 cup yellow cornmeal 2 tsp baking powder 2 tsp sugar 1/2 tsp salt 1 egg 3/4 cup milk Shape beef into a large patty in a large skillet; brown for 5 minutes on one side and cut into quarters. Turn; brown 5 minutes on second side; remove to paper towels. Pour off all but 2 tbs pan drippings; add onion and green pepper to drippings in skillet and cook til lightly browned. Add the tomatoes, corn, the 2 tsp salt, pepper and garlic powder. Bring to a boil; simmer for 10 minutes. Crumble meat into the mixture. Pour into a casserole dish. Mix together flour, cornmeal, baking powder, sugar and 1/2 tsp salt in small mixing bowl; add egg and milk. Stir until smooth. Pour over the top of the meat mixture. Bake in 400 degree oven for 30-35 minutes or until top is golden brown. Julie Michigan, USA
Beef and Mustard Casserole A yummy stew - falls apart on the fork, easy to make and tender as they come - also better the next day. We had it two nights ago. We love it! Original main ingredient was veal, but I found veal dried out too fast so substituted the stewing meat. We have something called cross-cut blade steak here, which I use and it's perfect! - Use your equiivalent tender beef. BEEF AND MUSTARD CASSEROLE 2 LBS tenderest stewing beef - cubed 2 tbsp flour one ounce clarified butter (I use olive oil) 8 ounces mushrooms sliced 1 cup meat stock 2 tbsp dijon mustard bunch of fresh herbs tied in a bundle salt and pepper to taste Preheat oven to 325. Tossed cubed beef in flour. (I put the whole mess into a plastic bag) Brown in olive oil/butter. Place in a casserole dish. Toss mushrooms in pan until lightly cooked and add to casserole with combined meat stock and mustard. Stir. Scrape pan and add to casserole. Add salt and pepper. Place tied herbs on top of meat Cover and cook for two hours, stirring once during cooking. Remove herbs before serving.
Beef and Spinach Pita Pockets Very tasty and healthy if you use yogurt instead of sour cream. * Exported from MasterCook * Beef and Spinach Pita Pockets Recipe By : California Beef Council Serving Size : 4 Preparation Time :0:15 Categories : Beef Sandwiches Spinach Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground round 3 garlic clove -- minced 1/2 teaspoon crushed red pepper 3 cups spinach leaves -- chopped 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground ginger 1/4 teaspoon salt 12 spinach leaves 2 Whole pita bread, whole-wheat -- halved 1/4 cup sour cream -- or plain yogurt 1/4 teaspoon curry powder In large skillet, combine first 3 ingredients. Cook over medium heat until browned, stirring to crumble beef. In a saucepan, slowly heat spices in butter. Drain beef. Wipe skillet dry with a paper towel. Return beef mixture to skillet; add chopped spinach, spices and salt; stir well. Cover and cook over medium heat 5 minutes or just until spinach is wilted; remove from heat. Line each pita half with whole spinach leaves. Spoon 1/2 cup beef mixture into each pita half. Mix sour cream or yogurt with curry powder. Top each pita half with 1 tablespoon sour cream or yogurt. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with French Onion Soup NOTES : Submitted to World Recipes by Barbara Zack April 5, 1997
Beef Bake from Ottawa, Canada Beef Bake 2tbsp vegetable oil 1 medium cooking onion chopped 1 clove garlic minced 1 pound lean ground beef 1/2tsp ground coriander 1/4tsp ground ginger 2 medium sized tomatoes chopped 1tsp light brown sugar 2tbsp minced fresh parsley or 1tbsp dry 1/2tsp salt 1/8tsp pepper 1 green or red pepper 1. Preheat oven to 375f, Heat oil in a skillet over moderate heat. Add onion and garlic. Cook uncovered 5 min. Push to one side and add beef. Stirr occasionally until browned. 2. Mix coriander, ginger, tomatoes, brown sugar, parsley, salt, pepper, and peppers in a bowl. Add to beef. Mix well and transfer to ungreased 1 quart cassarole dish. Bake uncovered 20 minutes. Serve over rice. This recipe is one of my favourites. It is also wonderful made with ground turkey or chicken. It is also really good if you add some grated cheese to the top in the last 5 minutes of cooking. I don't remember where this recipe came from. I have had it for years in my recipe box. Hope you enjoy it. Makes 4 servings Sheri Dawson
Beef Bread BEEF BREAD This bread freezes beautifully, and is wonderful for sandwiches, either open-faced or double. BOIL: 1 cup water 1/3 cup sugar 1 cup raisins 1 cup ground cooked beef SOAK: 2 pkgs. yeast 1 tsp. sugar 1/2 cup warm water ADD: 1&1/2 cup potato water 3 Tbsp. melted shortening 1 Tbsp. molasses 1 cup whole wheat flour 2 cups graham flour 2 cups white flour Mix all ingredients with spoon. Let rise 10 minutes. ADD: 3 tsp. salt 1/2 cup chopped nuts 2 to 3 cups white flour Knead until smooth. Let rise approximately 10 minutes. Knead slightly again. Let rise until doubled; punch down; let rise again til doubled. Bake in 350 degree oven 40 to 45 minutes or until done.
Beef Broth with Pea Shoots Tomato and Gingerroot BEEF BROTH WITH PEA SHOOTS, TOMATO AND GINGERROOT serves 4 source Suzanno Foo Chinese Cuisine This recipe calls for Fresh Ginger Juice, made by squeezing freshly grated gingerroot through a piece of cheesecloth or a strainer. The juice has a delicate yet concentrated taste and is added to the soup at the last minute. 2 quarts beef stock (recipe follows) 1 tablespoon coarse or kosher salt freshly ground pepper 1/4 cup peeled, grated gingerroot 2 tablespoons water 1/2 cup peeled, seeded and diced fresh plum tomato 1 cup fresh pea shoots (snow peas), washed and dried * 1 tablespoon peeled, finely julienned gingerroot, soaked in ice water. Heat the stock in a large stock pot and cook over high heat, uncovered, until reduced by one-third, about 20 minutes. Season with the salt and pepper to taste. Meanwhile,mix the grated gingerroot with the water. Place a piece of cheese cloth or fine strainer over a small bowl and pour the ginger-water mixture onto the cloth or strainer. Gather the ends of the cloth together with your hand and squeeze the liquid into the bowl or press down on the ginger with a spoon. repeat a few times, set the ginger juice aside nd save the giner for use in sautes or discard. After the stock has reduced, strain it through cheesecloth. return the stock to the pot, add the tomato and bring to a boil. add the fresh ginger juice and the pea shoots, add the tomato and bring to a boil. Add the fresh ginger juice and the pea shoots. remove from the heat. Ladle the soup into bowls, garnish with the julienned gingerroot and serve. *spinach, arugula, watercress or Swiss chard can be substituted for the 1 cup fresh pea shoots. BEEF STOCK about 2 quarts 2 tablespoons corn oil 1 large onion, sliced 4 pounds bone-in beef shank, cut into 3 inch pieces or beef short ribs 2 scallions, cut into 2 inch lengths 1/4 cup chopped fresh lemon grass ( I used 1 teaspoon lemon juice)(see note) 6 sprigs fresh cilantro 2 inch piece ginger root ,crushed 3 star anise 1 teaspoon roasted Sichuan peppercorns 1/4 cup brandy 6 quarts water Heat the oil in a large stock pot and add the onion. Saute over high heat until soft and lightly browned, 2-3 minutes. add the beef shanks or short ribs and brown well to sear, about 5 minutes. Add the scallions, lemon juice, cilantro, gingerroot, star anise and Sichuan peppercorns to the stock pot. Cook for about 3 minutes to release the flavors. Add the brandy. Cook , reduce the heat to medium and cook for about 5 minutes. Add the water. Increase the heat to high and bring the liquid to a boil. Reduce the heat until the liquid is at a simmer and cook, uncovered, for at least 2 1/2 hours, skimming any froth or scum from the surface as the stock cooks. remove the beef bones from the stock. Strain the stock through a fine sieve, discard the solids and skim off the fat. The stock will keep in the refidgerator for up to a week or in the freezer for up to 3 months Note: The tough lower green parts of the lemon grass may be used because the stock will be strained. Chopped leek may be substituted. Lei Gui Bronx,NY
Beef Croquettes and Bitter BallsBeef Croquettes and Bitter Balls 2 1/4 cups very finely minced lean beef 1 carrot, chopped finely 1 tbsp. finely chopped parsley 8 cups boiling water 1 1/2 cups margarine 2 1/4 cups flour 1/2 tsp. salt 1/2 tsp. ground nutmeg 1/4 tsp. white pepper melted butter 6 egg whites 2 cups fine dry breadcrumbs In a large saucepan, place the meat, carrot, parsley and water. Bring to a boil. Once the mixture is boiling reduce the heat and simmer for 1 1/2 hours. Meanwhile, heat the margarine in a Dutch oven. Add the flour, salt and spices and stir until you have a roux. Heat and stir for 2 more minutes and then let the roux cool down. Once the meat mixture is done, reheat the roux and stir in the meat mixture gradually. Stir vigorously and bring to a low boil. Once all the meat mixture is added, maintain a low boil for 15 minutes. Spread the meat mixture on cookie sheets with sides no higher than1/2". Brush with a bit of melted butter to prevent a crust from forming. Cool overnight in the refrigerator. The next day, make cylindrical shapes (croquettes) or smallish balls (bitter balls) from the stiff mixture. Roll the cylinders through the breadcrumbs, then through the egg whites and again through the breadcrumbs, then freeze. Place the frozen croquettes in preheated oil and deep-fry about 5 minutes or until they are golden brown. ( I have deep-fryed them ahead of time and reheated in the oven . . . this avoids the smell when you have a house full of guests). Yield: approximately 30 croquettes Can be served with Dutch-style coarse mustard. This recipe comes from the cookbook "Let's Go Dutch Again" by Johanna Bates and Jan Walrabenstein.
Beef Crumble from New Zealand Beef Crumble Easy and Tastes Good 8 ozs minced beef 1 small onion, finely chopped 1 stick celery, chopped 1 oz mushrooms, chopped 1 small carrot, grated 1 tsp flour 2/3 cup beef stock 1/2 tsp Worcestershire sauce salt and pepper TOPPING 3/4 cup wholemeal flour 1/3 cup rolled oats 1 oz butter 1/3 cup grated cheese 1/2 tsp dried mixed herbs Fry mince over a medium heat in its own fat, turning, until evenly browned. Add the onion, celery, mushrooms and carrot and fry for 5 minutes. Stir in the flour and cook a further minute. Add the stock, sauce and salt and pepper to taste. Bring to the boil, stirring. Cover and simmer 30 - 40 minutes. To make Topping:- Place the flour and rolled oats in a bowl. Rub in the butter until mixture resembles coarse breadcrumbs. Stir in the cheese, herbs and salt and pepper to taste. Transfer the meat to a greased casserole and spoon topping over. Bake at 375 F for 20 - 30 minutes.
Beef Fajita Marinade from US 12 oz beer 1/2 cup italian salad dressing 5 garlic cloves, minced 2 tablespoon lime juice 1 tablespoon sugar 1 salt and pepper, to taste 3 cloves 1 tablespoon worcestershire sauce 2 tablespoon vinegar Combine all ingredients in large pan. Add beef strips and marinate overnight. Proceed as usual.
Beef Hash Hi everyone! This is an easy way to serve ground beef. Make a double batch and use to stuff green peppers, taco (burrito, enchiliada) filling or in a pie. BEEF HASH 1 1/2 pounds ground beef 1 large onion, chopped 1 large green pepper, chopped 1 large red pepper, chopped 2 jalapeno peppers, seeded and chopped (or don't seed if you like hot) 1 (15 ounce) can diced tomatoes with liquid 4 ounces (or half a can) beer 3 tbs chili powder 1 1/1 tsp garlic powder 1 tsp salt 1 tsp pepper (or more to taste) 1/4 tsp ground red pepper Preheat oven to 350 degrees. Brown ground beef in a small amount of oil in Dutch oven. Add chopped onion, peppers, tomatoes with liquid and beer. Cook together until all the vegetables are tender, add the seasonings and cook another 10 minutes. Place the Dutch oven into oven and bake for 1 hour. I serve this with fresh cornbread and apple pie for dessert. Enjoy, Julie
Beef in Guinness from Tipperary, Ireland I found this recipe just in time for St. Patrick's Day. 2 1/2 pounds/ 1 kilogram shin of beef 2 large onions 6 medium carrots 2 tablespoons seasoned flour a little fat or beef dripping 1/2 cup dry cider 1/2 pint/ 250 milliliters/ 1 cup Guinness with water sprig of parsley (serves four) Cut the beef into chunks and peel and slice the onions and carrots. Toss the beef in the flour and brown quickly in hot fat. Remove the beef and fry the onions gently until transparent. Return the beef and add the carrots and the liquid. Bring just to the boil, reduce the heat to a very gentle simmer, cover closely and cook for 1-1/2 to 2 hours. Check that the dish does not dry out, adding more liquid if necessary. Sprinkle with chopped parsley and serve with plainly boiled potatoes. NOTE: The Guinness in this recipe has the same function as the wine in Coq Au Vin - the acid and moisture combined with the long, slow cooking help tenderize the tough but flavorsome meat.
Beef MarinadeDave, Here's a good marinade for especially flank steak on BBQ. You can use it on other beef cuts. INGREDIENTS; 1 BOTTLE FRENCH DRESSING 5 TBS WORSTERSHIRE SAUCE 3 TBS RED WINE VINEGAR 1/4 CUP OIL (Vegetable or Olive) 3 to 4 CLOVES GARLIC 1 TSP SALT PINCH OF PEPPER This is the marinade and the basting sauce ( while on the grill). 1-2 1/2 LB FLANK STEAK SLIGHTLY CUT LINES INTO THE STEAK and then again CROSSWIDTH; DO the same for the other side. Mix the ingredients above and pour over steak in a flat baking dish. Refrigerate over night; at least turn steak over once while marinating. Get the coals the way you want them, pop on the steak, baste with it's marinade; cook it to your liking! If you want, you can still use that sauce poured on your steak for a gravy. I created this marinade and always had praise when company came over for a BBQ and had this recipe . Dave, what do you think? John Drew (johndrew@sn.no) U S Army NATO Forces-Norway
Beef Mechado from Philippines Cooking time: 1 hour 1 kilo of beef cut into chunks 1/8 kilo of pork fat cut into strips 4 onions, peeled and quartered 5 medium potatoes, quartered (optional: fried) 1 medium sized carrot, sliced in 1/2" sections 2 red bell pepper, sliced 2 cups beef stock or 2 bouillon cubes dissolved in water 3 bay leaves (laurel leaves) 1/4 -cup vinegar 2 cups tomato sauce or 1/2 cup tomato paste 1 cup soy sauce salt & pepper to taste Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa) In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender Add the vinegar and let boil for a minute or two Add the potatoes, onions, carrot, and bell pepper Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce Serve hot with white rice Notes: Pressure cook the beef with the beef stock for faster cooking time. Fry the potatoes before adding to the casserole. Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.
Beef Mince Chicken or Lamb Curry After moving to South Africa from the US, I wanted to try recipes from local cooks. Here are two simple and easy Indian/Cape Malay recipes that are favorites. Hope you enjoy. From: Myra in Capetown; e-mail address is vanny@iafrica.com II. BEEF, MINCE*, CHICKEN OR LAMB CURRY *Mince in SA is ground beef in the US Cooking oil 1 medium onion chopped 1 medium tomato chopped 1 cinnamon stick 2 tsp smashed ginger or garlic (I use both) 1 desert spoon Masala 1 tsp Tumeric 8 curry leaves (if available) 4 cardamon seeds (if available, I use 1 tsp of ground cardamon) 4 medium potatos cubed salt to taste Braise onion in oil until light brown. Add chopped tomato, masala, tumeric, ginger, garlic, and salt. Let simmer until oil comes on top. Then add mince or chicken, etc. Let it cook for 10 minutes and then add potatos. (If using beef chunks, let it cook for 30 minutes before adding potatos.) Let simmer until potatos are tender, NOT MUSHY. They should be firm. You can also put in par boiled cabbage, beans, or cauliflower.
Beef Paprikas4 tablespoons (about) (1/2 stick) unsalted butter 2 large onions, chopped 1 large green bell pepper, chopped 1 pound mushrooms, sliced 2 tablespoons all purpose flour 1 1/2 tablespoons paprika (preferably Hungarian sweet) 2 1/2 cups beef stock or canned unsalted beef broth 1 tablespoon tomato paste 3/4 cup sour cream 3 tablespoons chopped fresh dill 1 3/4 pounds center-cut beef tenderloin (chateaubriand), cut into 1/4- to 1/2-inch-thick slices halved lengthwise 1/4 cup dry white wine Chopped tomatoes (optional) Melt 2 tablespoons butter in heavy large deep skillet over medium heat. Add onions and bell pepper and sauté until light golden, about 10 minutes. Add mushrooms and sauté until starting to soften, about 5 minutes. Mix in flour and paprika and stir 2 minutes. Mix in stock and tomato paste. Bring to boil, stirring constantly. Boil until sauce thickens and paprika flavor mellows, stirring frequently, about 8 minutes. Mix in sour cream. Remove from heat and add dill. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before adding beef.) Melt 1 tablespoon butter in another heavy large skillet over medium-high heat. Working in batches, add beef, season with salt and pepper and cook until just brown on each side. Transfer to plate. Add more butter as needed. When all beef is brown, add to sauce along with any drippings on plate. Add dry white wine to skillet and bring to boil, scraping up any browned bits. Boil until syrupy, about 3 minutes. Add to beef. Sprinkle with chopped tomatoes before serving, if desired. Serves 6. Bon Appétit October 1992
Beef Pepperonifrom Washington, D.C. 1 lb ground beef 1 1/2 teaspoons salt (or tenderizer, if available) 1 teaspoon liquid smoke 3/4 teaspoon fresh ground black pepper 1/2 teaspoon mustard seeds 1/2 teaspoon fennel seeds, slightly crushed 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon anise seeds 1/4 teaspoon garlic powder Combine all ingredients, mixing until thoroughly blended. Divide in half into slender rolls about 1 1/3 inch in diameter. Wrap in plastic or foil. Refrigerate overnight. Unwrap and bake on broiler pan at 200 F for 4 hours. Store wrapped in the refrigerator.
Beef Pho from PA, US Authentic South Vietnamese Style Pho. A comforting richly seasoned beef broth is ladled over rice noodles and thinly sliced beef. Add hot sauce and plum sauce to taste and top with cilantro, basil, lime juice and bean sprouts. 5 pounds beef knuckle, with meat 2 pounds beef oxtail 1 white (daikon) radish, sliced 2 onions, chopped 2 ounces whole star anise pods 1/2 cinnamon stick 2 whole cloves 1 teaspoon black peppercorns 1 slice fresh ginger root 1 tablespoon white sugar 1 tablespoon salt 1 tablespoon fish sauce 1 1/2 pounds dried flat rice noodles 1/2 pound frozen beef sirloin TOPPINGS: sriracha hot pepper sauce hoisin sauce thinly sliced onion chopped fresh cilantro bean sprouts (mung beans) sweet Thai basil thinly sliced green onion limes, quartered Place the beef knuckle in a very large (9 quart or more) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, and cook for about 2 hours. Skim fat from the surface of the soup, and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better). At the end of cooking, taste, and add salt as needed. Strain broth, and return to the pot to keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle for other uses if desired. Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes. Slice the frozen beef paper thin. The meat must be thin enough to cook instantly. Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and noodles in the bowl. Serve with hoisin sauce and sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.
Beef Rendang1 1/2 lb beef stew meat 28 oz coconut milk (2 cans) 8 shallots -- sliced 5 garlic cloves -- minced 1 piece fresh ginger -- (1 inch) sliced 1/4 cup sliced fresh hot chilis - or- 30 dry red chilis - or- 1 tsp chili powder 6 Tbsp oil (peanut preferred) 1 tsp shrimp paste 2 Tbsp curry power blended with 2 Tbsp water -- (Ayam Brand) 1 tsp ground turmeric 2 tsp ground cinnamon 1/4 tsp black pepper 5 candlenuts (ground) 4 stalks lemongrass 6 slices galanga (laos) 1 Tbsp kecap manis, sweet soy sauce 1 Tbsp palm sugar approx. 1 tsp salt In a food processor, blend the shallots, garlic, ginger, and chilies with 1/2 cup of the coconut milk to form a smooth paste (bumbu). Mix 1/2 cup of the bumbu with the meat and let stand 30 minutes. Toast the shrimp paste in foil. Grind the candlenuts. Slice the lemongrass thinly. Measure out the dry ingredients. In a stewpot, heat half the oil and brown the meat in the bumbu. Remove to a dish. Heat the remaining oil and fry the spices and shrimp paste until fragrant, being careful not to burn it. Add the salt, sugar, kecap, candlenuts, galanga, lemongrass, and the remaining coconut milk and bring to a simmer. Cook until the meat is tender. Serve with rice.
Beef Stew with Rosemary and Dried Mushrooms from New York, USA 3 lb beef stew cubed meat 1/2 cup flour to dredge meat seasoning for meat : salt, pepper, paprika or seasonings of choice olive oil to sauté 1 pkg carrots ( 1 lb. ) 3 large potatoes 1/2 bunch celery 3 large onions 3 cloves garlic crushed 2 to 3 cups water or beef bullion 2 cups fresh frozen green peas 1 half bunch flat leaf parsley chopped 1 stalk fresh rosemary leaves 1/2 cup dried mushrooms chopped with knife blade Optional: splash of vermouth to taste I have brought several of my rosemary plants in for the winter to grow on my sunny window sill. I use rosemary in a lot of my recipes. Fresh rosemary is wonderful in fresh baked breads, soups and in game, beef or poultry stews. Cube or coarse dice vegetables. In a large pot heat a few Tbs. olive oil and cook and stir vegetables over high heat for a few minutes. Dredge meat in seasoned flour and add to pot and sear meat. Add water, along with bullion powder to taste or use beef broth and add dried mushrooms and rosemary. Bring all to a boil and cover and low simmer for about an hour or until vegetables as well as meat is tender. Add the peas and parsley and cook and stir several minutes longer. Correct seasonings and add vermouth if desired to taste. Makes 1 large pot, serves 8 to 10 or more. Serve in individual crockery bowls for a nice presentation. Stew freezes and reheats well. Visit Joan and Larry's Homepage Home of: Joan's Baking and Culinary Adventures http://www.pipeline.com/~rosskat/
Beef Sukiyaki from UK Beef Sukiyaki This is 1 of 53 recipes in a new archive at The UK Recipe Archive from the TV show of the same name. All recipes are available in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Beef Sukiyaki Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dilly Dines Out Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound best beef -- very thinly sliced 1 cup bamboo shoots 1 onion -- sliced 2 leeks -- chopped into bite -- sized pieces 4 large mushrooms -- chopped into bite -- sized pieces 1/4 sliced Chinese cabbage a few leaves of spinach 1/4 pound cubed tofu 1 cup shirataki spaghetti 1/2 cup soy sauce diluted with 1/2 pint water -- with 1tbsp sugar In a little oil, quickly fry the beef and then add the vegetables in the order listed, waiting until one begins to soften before adding the next. After a minute gently pour in the diluted soy sauce to taste. Serve when the sauce begins to bubble. Converted by MC_Buster. -- Alan Hewitt
Beef Tartare1 anchovy fillet 1 clove garlic, chopped 1/2 teaspoon salt 1 teaspoon capers, drained 1 medium egg 2 teaspoons Dijon mustard 2 tablespoons olive oil 1/2 teaspoon freshly ground black pepper 1 teaspoon Worcestershire sauce 2 tablespoons minced shallots 1/4 cup red onion, finely chopped 1/2 pound beef tenderloin, ground or finely chopped Combine the anchovies, garlic, and half of the salt in a chilled medium-size mixing bowl and, with a fork, mash to make a paste. Add the capers and mash them into the anchovy paste. Add the egg and whisk it into the anchovy paste with the fork. Whisk in the mustard. Slowly drizzle in the olive oil, whisking constantly until incorporated. Whisk in the remaining 1/2 teaspoon salt, the black pepper, and Worcestershire. Add the beef and red onion and mix well with a wooden spoon. To serve, mound the beef tartare in the center of a large cold serving platter and optionally arrange pita triangles around it. Serves 2 as an entree or 4 as an appetizer.
Beef Tataki with Ponzu Sauce from US from Cooking.Com For the Beef: 2-pound whole, trimmed beef tenderloin (filet), chilled 1 tablespoon vegetable oil 2 tablespoons sweet soy sauce (optional, available at Asian markets) 1/4 teaspoon freshly ground black pepper 1/3 cup low-sodium soy sauce 1/4 cup mirin (sweet Japanese cooking wine) or sherry 3 green onions, white and light green parts only, thinly sliced 2 large cloves garlic, thinly sliced Zest of 1 lemon, removed in strips with a vegetable peeler For the Ponzu Sauce: 4 tablespoons low-sodium soy sauce 2 tablespoons rice vinegar 1 1/2 tablespoons turbinado, raw, or brown sugar 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 1 teaspoon ginger juice (see Note) 2 tablespoon very finely snipped fresh chives FOR THE BEEF: Preheat the oven to 500 degrees F. Be sure to let it reach its temperature before roasting the beef. Rub all sides of the beef with the vegetable oil, then rub in the soy sauce, if using, and season with the pepper. Place on a rack over a roasting pan and sear in the hot oven for 15 minutes. The internal temperature, in the very center, should be 115 degrees F. Immediately transfer the roasting rack to a tray (to catch the juices; do not keep over the roasting pan or the beef will continue to cook). Set in a cool place to stop the cooking as quickly as possible. In a heavy-duty resealable plastic bag large enough to hold the beef, combine the soy sauce, mirin, green onions, garlic, and lemon zest. As soon as the beef is cool enough to handle, transfer to the bag and refrigerate for at least 6 hours and up to 24 hours, turning over occasionally. TO MAKE THE PONZU SAUCE: In a bowl, whisk together the soy sauce, vinegar, sugar, lemon and lime juices, and ginger juice. Keep whisking until the sugar dissolves. About 45 minutes before you plan to serve, place the bag in the freezer (this will firm the beef and make it easier to cut even slices). After 20 minutes, remove the beef from the bag and discard the marinade. Slice crosswise with a very sharp knife into 1/4-inch slices, keeping them to an even thickness if possible. Fan the slices, overlapping, on a platter and let stand for 10 minutes. Drizzle with the Ponzu sauce and serve. NOTE: To make 1 teaspoon ginger juice, grate a 1-inch piece of peeled, fresh ginger on a ceramic ginger grater set over a plate. Transfer the grated ginger and any juice on the plate to a small, fine-meshed strainer and press down on the ginger pulp to extract all its juice. -Ruth Shaffer. ac698@leo.nmc.edu
Beef Tenderloin in Salt Dough from Lansdale, PA, US Recipe courtesy Alton Brown, 2004 5 cups all-purpose flour 3 cups kosher salt 3 tablespoons fresh ground black pepper 5 egg whites 1 1/2 cups water 1/2 cup chopped fresh herbs (parsley, thyme, and/or sage) 1 (6 to 7-pound) whole beef tenderloin, trimmed 1 tablespoon olive oil Place the flour, salt and pepper in a large mixing bowl. In another bowl, whisk the egg whites and water and add to the dry ingredients along with 2 tablespoons of the herbs. Combine with a potato masher until the mixture begins to come together. Then knead with your hands for 1 to 2 minutes. Transfer the mixture to a large zip-top bag, seal, and let stand at room temperature for 4 hours, or up to 24 hours. Transfer dough to a floured surface and roll out to 3/16-inch thickness, approximately a 24 by 18-inch rectangle. Trim away extra dough, if necessary. Sprinkle the remaining herbs on the center section of the dough and gently press down. Preheat oven to 400 degrees F. In order to achieve uniform cooking, fold over slender tail end of tenderloin and tie with kitchen twine. Set a large electric griddle at its highest setting; brush the tenderloin with the olive oil and sear on all sides until well browned, approximately 10 minutes. Rest the meat for at least 5 minutes or until it is cool to the touch so as not to melt the dough. Place the tenderloin in the center of the dough. Fold top part of dough over, flipping back about 1-inch of dough onto itself. Repeat with the bottom half of the dough. Press together the 2 flaps of dough and seal. Make sure the dough is not too tight around the tenderloin. At the ends of the tenderloin, press together dough to form a seal and cut away any excess. Transfer to a sheet pan, place in the oven and roast to an internal temperature of 125 degrees F, approximately 25 to 30 minutes. Remove from the oven and allow to rest for 30 minutes or up to 1 hour. The tenderloin will continue to cook 10 to 15 degrees more. Cut salt crust at 1 end and extract meat by pulling out of dough tube. Slice and serve immediately.
Beef Tenderloin with Blue Cheese Crust from Yardley, PA Serves 8 8 beef tenderloin steaks 3 tbsp of olive oil 2 tbsp of red wine vinegar 1 cup of crumbled blue cheese 1 tbsp of chopped fresh thyme 1 tbsp if chopped fresh rosemary 1/2 cup of chopped onion 1 chopped garlic clove 1/2 cup of Italian breadcrumbs 2 tbsp of water 1/2 tsp of ground pepper Wipe and pat dry the steaks with a damp cloth. Mix the oil, vinegar, and ground pepper. Brush the mixture over the steaks. Let the steaks stir in the fridge for 2 hours, turning occasionally. Combine the rest of the ingredients in a food processor and mix until it becomes a thick paste. On a greased grill, cook the steaks for 3-4 minutes, flip them over, and cover with the cheese mix. Pat the cheese mix down with a spatula to flatten it. Cook for another few minutes until the cheese is melted and the steaks are at the desired doneness.
Beef Wellingtonfrom Australia Beef Wellington 3 c. flour 1 tsp. salt butter 3 or 4 large pieces suet 5 to 6 lb. fillet of beef 4 chicken livers 1/2 lb. fresh mushrooms, finely chopped 1/4 lb. ham, finely ground 1 Tbsp. catsup 1/3 c. sherry 1 egg, separated Three days before serving: Make puff pastry. Sift flour into large bowl; make well in center; pour in 3/4 cup water and 1 teaspoon salt. Mix with fork, adding 1/2 cup more water as it is absorbed into flour; chill 15 minutes. On floured board, roll pastry into rectangle 1/4-inch thick. Shape 1 1/2 cups firm, but not hard, butter into flat square cake 1/4-inch thick; place in center of pastry; fold pastry over it like an envelope. Roll into thin rectangle, taking care not to let butter break through. Fold into thirds, then refold resulting rectangle into thirds (this is a "turn"). Do 2 more turns. Chill 20 minutes. Do 2 more turns; chill 30 minutes. Repeat turns twice more; wrap in foil and chill. Day before serving: Preheat oven to 425 degrees. Place suet over fillet. In shallow roasting pan, roast to desired degree of doneness, 140 degrees for rare (about 40 minutes). Remove suet, cool and refrigerate. Saute livers in 2 tablespoons butter until browned; chop fine. In same pan, saute mushrooms, ham, catsup and sherry 10 minutes; stir occasionally. Cool; stir in beaten egg yolk; remove to bowl, cover and refrigerate. About 1 hour before serving: Roll 3/4 of puff pastry into 18-inch square or 1 large enough to enclose fillet. Lay bottom of fillet along one edge of pastry. Pat liver mixture on top of fillet. Lift pastry up and over fillet; tuck in ends, place seam side down, on cookie sheet. Preheat oven to 425 degrees. Brush pastry with slightly beaten egg white. Use rest of pastry to make decorations for top; cut out with cookie cutters or by knife. Brush decorations with egg white. Bake 30 to 40 minutes or until golden brown. Cool 3 minutes before slicing for serving. Use roasting pan or cookie sheet. Serves 10. This is a spectacular entree that is so easy because most of it is done ahead. I serve with a potato dish, usually scalloped potatoes and green vegetable like broccoli.
Beef Wellington ala Roz This is a terrific "make ahead" cocktail party dish. Everyone can have a small slice, satisfy their beef craving without blowing their diets. Not for everyday. Terry * Exported from MasterCook Mac * Beef Wellington ala Roz Recipe By : Roz at The Paper Place/tpogue@idsonline.com Serving Size : 8 Preparation Time :0:00 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds beef tenderloin 2 packages 7 oz pkgs of onion cresent rolls 1 egg white Cheese Sauce 1 beef bouillon 1 cup water 3 tablespoons butter 3 tablespoons flour 1 1/2 cups dry white wine 1 cup milk 4 ounces gruyere cheese -- shredded 3 ounces roquefort cheese -- crumbled salt and pepper Roast meat at 425F about 40 minutes. Cool, cover and chill four hours or overnite. Tim fat and clean nicely. Talk packages of rolls and lightly flour a board. Roll a 13 x 10 rectangle. Wrap meat in the dough and brush lightly with egg white. Bake in hot 400F oven 25 minutes until crescent dough browns. For the Cheese Sauce Make a roux with flour and butter, add beef bouillion, white wine, and milk, Cook until slightly thickenend. Add cheeses and cook until smooth. Season with salt and pepper to taste. Server over sliced Wellington - - - - - - - - - - - - - - - - - - Per serving: 994 Calories; 78g Fat (74% calories from fat); 58g Protein; 5g Carbohydrate; 240mg Cholesterol; 613mg Sodium Serving Ideas : Option:spread pate on beef before wrapping in dough NOTES : The sauce is what makes this so delicious and different. Roz
Beer Barbecue Sauce from Yardley, PA Delicious as a basting sauce for charcoal grilled hamburgers or hot dogs or steak this beer-heightened sauce doubles as a tenderizing marinade for economy cuts. 1/4 cup oil 1 small onion, chopped 1 clove garlic, chopped 6 tablespoons lemon juice 2 cups beer 2 cups chill sauce 1 tablespoon Worcestershire sauce 1 teaspoon salt Heat oil and saute onion and garlic until soft. Add lemon juice, beer, chili sauce Worcestershire and salt. Cook over medium heat until sauce bubbles, about 5 minutes. Use sauce to brush meat during grilling. As a marinade, cover thick chuck or round steaks completely with sauce and let stand in refrigerator for several hours.
Beer Barbecued Whole Chicken1/4 cup olive oil 1 small onion, chopped 1 clove garlic, chopped 6 tablespoons lemon juice 2 cups beer 2 cups bottled sweet barbecue sauce like Kansas City Brand 1 tablespoon Worcestershire sauce 1 teaspoon salt Great sauce for whatever you like to marinade for the grill Heat oil and sauté onion and garlic until soft. Add lemon juice, beer, barbecue sauce Worcestershire and salt. Cook over medium heat until sauce bubbles, about 5 minutes. Cool. Use sauce to either baste beef, pork or poultry parts while grilling or use a marinade . Marinade in a ziplock bag about 4 to 6 hours or even overnight.
Beer Batter Shrimp from New Jersey, USA Beer Batter Shrimp 1 c. flour 1 tbsp. paprika 1/2 tsp. salt 12 oz. can or bottle beer 1/2 tsp. Worcestershire sauce 1/4 tsp. Tabasco sauce Vegetable oil 2 lb. shrimp, peeled and deveined Flour for dredging Creole Tartar Sauce (recipe follows) In medium bowl combine 1 cup flour, paprika and salt. Whisk in beer, Worcestershire sauce and Tabasco sauce. Cover; let stand at room temperature at least 1 hour. In large heavy saucepot or deep-fryer, heat about 3 inches oil over medium-high heat to 375 degrees. Dredge shrimp in flour, then dip in batter. Fry shrimp, a few at a time, 2 to 3 minutes or until golden. Drain on paper towels. Serve immediately with Creole Tartar Sauce. Makes 8 servings. CREOLE TARTAR SAUCE Use with shrimp. 1/4 c. chopped celery 1/4 c. chopped parsley 3 tbsp. tomato paste 2 tbsp. dijon-style mustard 2 tbsp. olive or vegetable oil 1 tbsp. white wine vinegar 3/4 tsp. Tabasco sauce 1/2 tsp. paprika In small bowl combine all ingredients until well blended. Makes about 1 cup.
Beer Batter Tempura Shrimp with Dipping Sauce15 black Tiger shrimp peeled and deveined oil to fry Batter: 1 pint beer ( Example: Anchor Steam, a beer from San Francisco Brewery ) all purpose flour as needed 1 heaping Tbs baking powder salt and pepper to taste hot sauce to taste Dipping Sauce: 1 1/2 cups ketchup 1/3 cup mirin wine 1/4 cup rice vinegar 1/4 cup honey 1 Tbs sambal or Chinese garlic sauce 1/2 cup passion fruit juice ( or mango or pineapple juice ) I love anything in beer batter. Batter: whisk enough flour into beer to make a thick batter. Whisk in baking powder, salt, pepper and some hot sauce to taste. Refrigerate. Dipping sauce: whisk all ingredients to make a sweet and tangy flavor. Refrigerate. Shrimp: season about 1/2 cup flour with salt and pepper. Dredge shrimp in flour, then dip into beer batter. Deep fry at 350F until golden brown. Drain well. Sprinkle on some salt. Serve with the chilled dipping sauce. Yield: 5 servings: 3 per person as an appetizer Source: Chef Wesley Dier
Beer Biscuits2 cups all-purpose flour 1 cup quick-cooking oats, run in a blender and grind fine 2 Tblspn corn meal, white or yellow 2 Tblspn rye flour ( or use 4 Tblspn of corn meal if you don't have rye flour) 2 tablespoons sugar 1 tablespoon baking powder (this makes it rise) 1 teaspoon salt 1 botle (12 oz.) beer (I like a heavy, dark beer for the flavor) 1/4 cup butter, melted 2 eggs (This also makes it light) combine flour, oats, sugar, baking powder and salt in a large bowl. Add butter mixing until absorbed add eggs and mix add beer, stir well Batter should be stiff. Drop by large spoonful on greased cookie sheet (add flour a Tblspn full at a time to make it stiff if needed) leave about 2" between bisquits. Bake at 375°F 10 minutes or until toothpick inserted in center comes out clean. They get beautiful golden brown and make the kitchen smell Wunderbar! Yield: about 1 1/2 dozen
Beer Bread from USA 3 cups self rising flour 2 TBSP sugar 12 oz Beer, room temp. In a mixing bowl combine flour and sugar. Add beer. Mix well. Place in a greased loaf pan and bake at 375 for 50-60 minutes. Brush withe melted butter. Variation (This is great!!!) Add 1/2 cup chopped green scallions and 1/2 cup shredded cheddar cheese and 1 1/2 tsp. poultry seasoning. Good Luck!! I make these at christmas for gifts.
Beer Can Chicken from NY, USA 1 1/2 cups mesquite wood chips 1 whole chicken 4 to 5 lbs 3 1/2 Tbs Memphis rub 1 can , 12 oz. beer Memphis Rub ( makes 1/2 cup ) Mix all the following: Store and seal tightly 1/4 cup paprika 1 Tbs. brown sugar 1 Tbs. granulated sugar 2 tsp. salt 1 tsp celery salt 1 tsp fresh ground black pepper 1 to 3 tsp cayenne pepper 1 tsp dry mustard 1 tsp onion powder 1 tsp garlic powder The recipe comes from a newspaper clipping and the cooking method sparked my curiosity. The chicken steams in a closed grill for about two hours and is very moist and tender with a subtle smoky flavor ( no strong beer flavor at all ) and the skin comes out brown and crisp. We would repeat this again. Following is a synopsis of the original directions and then my further comments. Instructions and tips:: If using a gas grill: remove upper warming rack ( so it doesn't knock chicken down when lid is closed ), set the grill for indirect ( low ) heat, place a foil pan directly beneath the chicken to catch the drippings, don't open and close the lid often . Soak the wood chips in cold water for 1 hour and drain. Rinse chicken ( remove any giblets etc. ) with cold water inside and out and pat dry. Sprinkle the cavity of the chicken with 1 Tbs of the dry rub and rub the outside of the chicken well with another Tbs. of the rub For gas grills place the wood in the smoker box and preheat to high . When smoke appears, lower heat to medium. For charcoal grill, bank coals to side of the grill and light. Coals are ready when coated with a light gray ash color. For both types of grills place a drip pan in center just below where chicken will be placed. Now open the beer can and poke ( 6 or 7 ) holes in the top of the can. Pour out the top inch of liquid and place in 1 Tbs. of the dry rub. Holding chicken upright with body cavity pointed down, insert the upright can of beer into the chicken. Believe it or not a beer can chicken roaster ( to support the can of beer ) is available for sale at this site: http://www.beercanchickenroaster.com When ready to cook: for the charcoal grill, drain the wood chips and toss half over the coals. Oil the grate and stand chicken up in center of hot grate over drip pan. Spread out legs to support the chicken. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour of cooking. It takes about 2 hours for the covered chicken to cook either gas or charcoal. Using tongs lift chicken to cutting board, holding large metal spatula under the beer can for support. Be careful not to spill the hot beer. Let chicken stand for 5 minutes before carving meat off the carcass. Serves 6. Joan's Tips: I used a 16 oz. can of beer which was taller and offered more support. I covered the can ( sides not top ) with heavy duty aluminum foil because I worried about the color coming off the beer can into the chicken. I cut off any hanging excess fat from the chicken. I also used a smaller chicken, about 3 1/2 lbs. which cooked in 1 hour and 45 minutes. The chicken on the tall can was quite stable. I used the gas grill and low heat setting after the grill was preheated to high. I placed a piece heavy duty foil ( on top of the grates ) with edges folded up to contain any drips and no other drip pan was used. I used long tongs to remove the chicken off the beer can directly from the grill. The chicken was very tender but lifted off easily . I opened the grill cover about a total 4 times during cooking to briefly check. To my surprise there was not a lot of drippings contained in the foil. Good luck and hope you all enjoy the recipe if you try it.
Beer Cheese Bisquefrom Yardley, PA 1/4 cup butter or margarine 1 small onion, chopped 2 small carrots, finely chopped 1/2 cup finely chopped celery 1/3 cup all-purpose flour 3 cups light cream 2 1/2 cups grated sharp cheddar cheese 4 egg yolks, slightly beaten Salt and white pepper 1/4 cup chopped chives 1 12-ounce can beer Melt butter and saute onion carrots and celery until golden. Stir in flour. Gradually stir in cream and beer. Cook over low heat stirring constantly until slightly thickened. Add cheese and stir until cheese is melted. Beat hot soup into egg yolks. Return to heat and season to taste with salt and pepper. Do not boil. Garnish each serving with a daub of sour cream sprinkled with chives. Yield: 12 servings
Beer Rye Bread from Yardley, PA 3 cups beer 1/3 cup lard or bacon fat l/2 cup firmly packed light brown sugar 1/2 cup light molasses 1/2 tablespoons salt 2 tablespoons grated orange rind 2 tablespoons caraway seeds 2 packages active dry yeast 1/2 cup warm water 5 cups unsifted rye flour 5 to 6 cups unsifted white flour Heat beer until it just bubbles; add lard, brown sugar, molasses, salt, orange rind and caraway seeds. Cool to lukewarm. Dissolve yeast in warm water; add to lukewarm beer mixture. Beat in rye flour and enough white flour to make soft dough. Turn out on a heavily floured board; knead until smooth and elastic. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place until double in bulk. Punch down dough and knead again. Divide in half; shape into 2 round or long ovals on a greased cookie sheet. Slash tops of loaves with a sharp knife. Let rise until double in bulk. Bake at 350 degrees for 40 to 45 minutes or until done . Yield: 2 large loaves
Beer Salad Dressing from Yardley, PA 1 l/2 cups salad oil 1 cup beer 1 tablespoon Worcestershire sauce 2 cans (10 3/4 ounces each) condensed tomato soup 1 small onion, grated 1 large clove garlic, mashed 1 tablespoon sugar 2 tablespoons salt 1 tablespoon prepared horseradish Combine all ingredients in a bowl and beat until well blended. Chill until ready to serve. Beat again just before serving. Yield: 12 servings or 5 cups
Beer Soup from USA This Danish soup serves 12. 1 quart beer 1 quart water 2 tablespoons sugar 1 tablespoon butter 3 egg yolks 1 cup cream Combine the beer and water and bring to a slow boil. Add the sugar and butter. Cook 30 minutes over low heat. Beat the egg yolks, add the cream and beat together until light. Gradually add ti the beer mixture, beating to prevent curdling. Do not allow to boil.
Beer-marinated Salmon1/2 cup beer 1/4 cup lemon juice 2 Tbs minced onion 1 Tbs chopped cilantro 2 cloves garlic minced 1 tsp hot pepper sauce 4 pieces salmon ( about 1 1/2 to 2 lbs ) Combine marinade ingredients. Place salmon filets and marinade in a zip lock bag. Chill 1 hour. Remove salmon from marinade and grill over medium heat until fish is done, about 5 mins on each side for 1/2 inch thickness. Serve with a fresh salsa.
Beet and Orange Salad LUCIOUS BEET AND ORANGE SALAD from: Reader's Digest May 1996 makes 6 servings 3 tablespoons vegetable oil 3 tablespoons cider vinegar 1 teaspoon sugar 1/4 teaspoon ground cumin 16 oz can sliced beets, cut into halves or quarters, drained or fresh cubed. 1/4 cup chopped red onion 2 large oranges, peeled and sectioned lettuce leaves In medium bowl combine oil, vinegar, suger and cumin. Add beats and onion, toss gently to coat. Cover, chill to blend flavors. With slotted spoon, remove beets and onion from marinade. Arrange with oranges on lettuce-lined platter. Drizzle with 3 Tablespoons marinade. note: I like to use drained mandarin oranges and use some of the juice to sprinkle over all. enjoy, Lei Gui Bronx, NY
Beet Relish BEET RELISH (Kuchundooria) Turkey source:Mediterranean specialities for the Modern Cook Beets Boiling water medium onion,quartered and sliced Cider vinegar 1 teaspoon salt Beets prepared this way are used as a relish with meat. Wash beets thoroughly. Top the beets, leaving 1 inch of the stems to retain color. Retain some of the stems that were cut off. Cover the beets with boiling water and cook till tender. Young beets will cook in 30-60 minutes, depending on size. Place the cooked beets in a pan of cold water and slip off their skins. Cut the beets in quarters and put them in a bowl or jar with one medium onion. Add cider vinegar blended with double the amount of boiled water to cover and 1 teaspoon of salt. Serve cold as a relish with chicken or meat. leig@aol.com(Lei Gui) http://www.geocities.com/Heartland/Meadows/3658
Beet, Walnut and Gorgonzola Salad from Chicago, IL 6 small beets, trimmed (about 18 ounces) 6 tablespoons olive oil (preferably extra-virgin) 3 tablespoon Sherry wine vinegar 1 large garlic clove, pressed Pinch of sugar 12 cups mixed baby greens 2 green onions, sliced 1/2 cup crumbled Gorgonzola cheese (about 2 1/2 ounces) 1/3 cup chopped walnuts, toasted (about 2 ounces) Preheat oven to 400 F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.) Whisk olive oil, Sherry wine vinegar, garlic and sugar in medium bowl to blend. Season dressing to taste with salt and pepper. Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve. 6 Servings.
Beets in Orange-Honey Sauce from NY, USA 4 to 6 large beets, peeled, cooked tender and sliced in circles Orange Sauce: 1 cup orange juice or more if needed 1/4 cup sugar 2 Tbs. cornstarch salt and pepper to taste fresh grated nutmeg. Honey, about 1/4 cup A wonderful way to use summer beets from the garden. In a saucepot stir together the orange juice, cornstarch, sugar and salt and pepper until well mixed. . On medium heat, stir continuously until mixture starts to thicken. Stir in the sliced beets. Mixture will thin somewhat. Add honey to taste ( about 1/4 cup ) and fresh grated nutmeg to taste and stir until well heated and sauce is thick and smooth. Serves 6 Joan,Larry and Cosmo the cutie dog Visit our Culinary And Baking Adventures http://www.pipeline.com/~rosskat/
Beggar's Purse ChickenBeggar's Purse Chicken DUXELLE STUFFING: 4 oz. roasted, peeled chestnuts, pureed 6 oz. mushrooms, minced 2 oz. butter Melt butter and saute mushrooms and chestnut puree until liquid evaporates. Add salt and pepper to taste. Fix and set aside to chill. CHICKEN PREPARATION: 8 pieces of boneless chicken breasts, butterflied 2 T vegetable oil 12 sheets filo dough bread crumbs or corn meal salt and pepper Pound chicken to a uniform thickness. Season with salt and pepper. Heat oil to almost smoking and brown chicken breasts on all sides. Remove and chill. Cut filo sheets in half. Place one piece on a flat surface. Brush with melted butter and sprinkle lightly with bread crumbs. Repeat with second layer. On third layer use no bread crumbs. Place chicken in middle of one set of filo. Put 1/8 of the duxelle in the middle of the chicken. Pull up the dough around the chicken and twist gently. Repeat with remaining ingredients. Bake in a preheated 375 degree (U.K. - Mark 4) oven for 20 minutes. Serves 4. Note: I suggest that the chicken be served atop a champagne or other white sauce. Shredded sauteed red cabbage with rice wine vinegar makes a fine accompaniment. Please e-mail me with any questions and / or results!! CHESTNUT TIPS Peeling Chestnuts: The easiest way to peel chestnuts is by boiling. Cut them in half from top to bottom. Discard any that look dark brown inside or smell offensive. Place the nuts in a deep pot with just enough water to cover them. Cover and boil for five minutes. Scoop out a few nuts with a slotted spoon and as soon as they are just cool enough to handle, but still very hot, pop the nuts out of their skins. If it's difficult, throw them back into the pot for a few more minutes and try again. Pureeing Chestnuts: Many recipes call for puree. To make, boil the nuts and peel as described above. After the chestnuts are peeled, boil another 10 minutes in a smaller amount of fresh water, broth, or milk, depending on the recipe. Use a food processor or potato ricer to make a smooth paste. Puree can also be made from dried nuts soaked overnight and then boiled until very soft.
Beignets from Canada Beignets 1 cup whole milk 2 tablespoons shortening (or lard, margarine or oil) 2 tablespoons sugar 1 (1 oz.) package dry yeast 3 cups plain flour 1 teaspoon salt 1 egg oil for deep frying powdered sugar Heat milk till almost boiling, stirring so as not to scorch. Place shortening and sugar in a big bowl; pour scalded milk over and stir until smooth and melted. Cool to lukewarm, then add yeast; stir in till dissolved. Sift dry flour and salt into another bowl. Stir about half of this flour mixture into the milk mixture gradually, then add egg. Beat batter thoroughly, stirring in remaining flour a little at a time. Cover with a towel and set aside for about an hour till it doubles in bulk. Knead gently on floured board; roll to 1/4-inch thickness. Cut into two-inch squares (or diamonds) with a sharp knife. Cover and let rise again 30-45 minutes. Drop squares into hot oil (385 degrees F), turning once when golden brown on bottom side. Drain on paper towles and dust with sifted powdered sugar. Serve warm. Makes about 2 dozen. NOTE: Beignet mixes are widely available and require only that you add water, then mix and fry -- they're quite good. Or make "Mock Beignets": Cut flattened canned biscuits in half and fry in hot oil till golden on each side, then dust in powdered sugar. {Source: "The Little New Orleans Cookbook" by Gwen McKee; 1991, Quail Ridge Press; ISBN 0-937552-42-9} Carl McCaskey
Beijinho de Cocofrom Chicago, IL Brasilian Candy 1 can (14 oz) sweetened condensed milk 1 cup of grated coconut ½ cup of coconut milk 3 egg yokes 40 cloves to decorate. Over medium-low heat, stir vigorously the sweetened condensed milk, grated coconut and egg yokes. Cook the mixture until it thickens enough to show the pan bottom during stirring. Pour the mixture in a greased dish and let it cool to room temperature. Take small amounts of the mixture with a teaspoon and make 1 ½ inch balls. Roll the balls over granulated sugar to decorate and stuck a clove on the ball. Hint: Grease your hands with margarine to make the balls easily. Place the balls in candy cups to serve. They are great for birthday parties. Makes 40 candies.
Beingan BhartaBeingan Bharta--Indian Eggplant (measurements are approximate) 1 large eggplant 1 green chili - thinly sliced 1 pinch asafoetida (optional) 1 tsp mustard seed 2 tsps salt 1 medium onion, chopped fresh cilantro, chopped-- "a healthy amount" vegetable oil for frying The eggplant should be grilled first to give the dish a nice smokey flavor. You can do this either by putting the whole eggplant on an outdoor grill and turning a couple of times, or you can grill it on a gas range. First remove the stems and leaves so they won't burn. Put down some tin foil in the well of the burner to catch the juice which will come out. Place the metal burner on top and grill the eggplant directly on it. The outside of the eggplant will burn as the inside cooks, turn it frequently. Once cooked, let it cool until you can comfortably handle it. Peel the skin off--this should be easy because it is burnt, but if a little bit of skin sticks, that's fine. Heat about a tablespoon of oil in a frying pan or wok. Don't let it get too hot, though--because you want the heat on low as you add the mustard seeds. Let the seeds pop gently in the oil, then add the onion. Fry until translucent. Add the eggplant, asafetida, green chili, and salt. Fry for 5-10 minutes. Add the chopped cilantro about a minute before serving. Enjoy with flat bread (naan or chapatis) or plain old pita. Yum! Leslie Providence, RI (thanks to Jeremy - jblum@laser.net)
Belgian Buttermilk Soup Very easy ! BELGIAN BUTTERMILK SOUP 2 Tablespoons all-purpose flour 2 cups milk 1 quart buttermilk 2 egg yolks,beaten brown sugar to taste Mix flour with 1 cup of the milk to smooth paste. Bring remaining milk to boil. Stir in flour mixture. Cook stirring constantly, until thickened and smooth. Gradually stir in buttermilk. Bring to boil remove from Heat. Place egg yolks in soup tureen. Gradually stir hot soup into the egg yolks. Serve hot with brown sugar on the side. Makes about 2 quarts. Lei Gui Bronx,NY
Benne Biscuits BENNE BISCUITS Make your favorite pie crust mix and include the following: 1 cup sesame seeds 1 cup grated sharp cheese Roll out dough. Cut with the hole of a doughnut cutter. Bake on greased cooking sheet at 450 degrees for 10 minutes. Lightly salt biscuits when they are removed from the oven. I have also made these and just cut the rolled dough into cracker size squares and they were very good and nice to serve with dips, salads and soup.
Berbere from CA, US 1 tsp ground ginger 3 Tbsp cayenne pepper 1/4 tsp ground cloves 1/2 tsp cinnamon Combine spices.
Berliner Krapfenfrom Bronx, NY Berliner Krapfen JELLY DOUGHNUTS (Berliner Krapfen)German source: German cooking by Ruth Malinowski makes 24 doughnuts 3-4 cups unsifted flour 1/4 cup sugar 1 1/2 teaspoon salt 1 1/4 cups warm water (105 to 115 deg F) 1 package active dry yeast 2 egg yolks,beaten 1/4 cup butter or margarine grated rind of 1 lemon 1/4 cup plum or apricot jam Mix 2 cups flour with sugar and salt. Make a well in the center and add 1/4 cup warm water and the yeast. Allow to rise 20 minutes. Add egg yolks, remaining water, and butter. Beat until well-blended. Add lemon rind and remaining flour until a soft dough is formed. Knead for 5-10 minutes, until dough is smooth and elastic. Place dough in a lightly greased bowl. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch dough down. On lightly floured board roll dough 1/4 inch thick. cut dough into 2 inch rounds. On half of the rounds place about 1 teaspoons of jam or jelly. Moisten edges with water. Place a second round on top. Press firmly to seal edges. Let rise 15 minutes. Fry in deep fat heated to 375 degF. for 4 minutes on each side or until browned. Cut into first doughnut to be sure it is done in the center. Drain on absorbent paper and sprinkle with lots of sugar as the doughnuts are not sweet.
Berry Lemon Cake This is pretty good if you like lemon peel and blueberries. Enjoy:-) * Exported from MasterCook Mac * Berry Lemon Cake Recipe By : Over 200 Ways To Use Your Bundt Pan Serving Size : 10 Preparation Time :0:15 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 1/4 ozs lemon cake mix 1 tsp baking powder 1 c blueberries 8 ozs fat-free sour cream -- at room temperature 4 egg whites -- whipped 1 tbsp oil 1 tsp lemon peel -- grated Preheat oven at 350. Prepare a 12-cup Bundt pan with cooking spray and flour; set aside. In a mixing bowl combine cake mix and baking powder; set aside. In another mixing bowl, combine blueberries, sour cream, egg whites, oil, and lemon peel. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake for 40 minutes. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve warm or cool with powdered sugar or whipped cream. -- Anita A. Matejka Austin, TX USA
Berry Tasty Stuffed Squash from UK Berry Tasty Stuffed Squash This is 1 of 103 recipes in a new archive at The UK Recipe Archive from the USA newspaper, St. Louis Post. All recipes are available in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ If you have any trouble accessing the site use the alternative URL - http://www.7thgate.com/~recipes/ * Exported from MasterCook * Berry Tasty Stuffed Squash Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Post1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Acorn squash - (abt 1 lb ea) Nonstick cooking spray 1 medium Onion -- peeled, quartered 2 Apples -- peeled 2 cups Cranberries - (abt 8 oz) Salt 3/4 cup Brown sugar - (packed) 2 teaspoons Cornstarch 1/2 cup Chopped walnuts 6 tablespoons Butter - (3/4 cup) -- melted Preheat oven to 350 degrees. Cut squash in half from stem end to tip; cut a small slice off the side if necessary, so that each half will sit flat (cavity-side up). Scrape out seeds and fibers. Line a baking sheet with foil; spray foil with nonstick cooking spray. Arrange squash cavity-side down on sheet; bake 15 minutes. Meanwhile, in work bowl of food processor fitted with steel knife blade, chop onion coarsely by pulsing 3 or 4 times; add apples, cranberries, 1 teaspoon salt and brown sugar. Sprinkle cornstarch over all; pulse to a medium chop. Remove baking sheet from oven. Turn squash cavity-side up; sprinkle generously with salt. Divide filling evenly among squash halves. Sprinkle with chopped walnuts; drizzle with melted butter. Bake 40 minutes longer. Yield: 8 servings. To make ahead: Fill and drizzle with butter, omitting walnuts; bake as directed. Remove from oven and let cool to room temperature. Store, covered, in refrigerator up to 2 days. To reheat, remove from refrigerator and let stand at room temperature for 2 hours. Sprinkle with walnut pieces, and press them gently into filling. Place in a preheated 350 degree oven for 20 minutes or until heated through. Recipe Source: St. Louis Post-Dispatch - 11-23-1998 By Jack and Mary Billings Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Bert's Broccolifrom NY, USA Broccoli chopped, cooked until crisp tender onion, sliced as desired almonds, as desired salt, to taste pepper, to taste chicken broth or chicken base, to taste sherry wine, to taste mushrooms sliced/ sautéed or canned, amount as desired flour and water paste for a thin sauce My brother brought this over for Thanksgiving and we all loved it. Amounts depends on how much you like to use. For a large casserole use 2 large bunches of broccoli. Sauté onions and almonds in a bit of oil, butter or margarine. Add cooked broccoli and cooked mushrooms to the pan. Season to taste. Add some chicken base or stock with sherry wine to taste. Finish with some flour paste to make a thin sauce ( thickened slightly) or thicken as desired. Serves 10 to 12 Note: I would also add some chopped red bell pepper for color if desired
Bert's Broccoli Rabe from NY, US several big bunches of broccoli rabe 1 large onion chopped 1 lb mushrooms, sliced 1/2 cup chopped walnuts 1/2 cup pine nuts salt, pepper, to taste chicken broth as needed sherry wine, as desired My brother always brings us vegetable dishes from his garden. This year it is broccoli rabe. The dish really came out quite tasty Yield : 6 to 8 servings. Cut up stems, leaves and florets of broccoli rabe.. Discard any lower tough stems. Blanche the broccoli rabe in salted water till crisp tender, Drain and set aside. Sauté in some olive oil, butter or margarine the chopped onions until tender, add the mushrooms, one cup of chicken or vegetable broth and cook till mushrooms softened and wilted. over med -high heat. or a near boil. Stir in the drained broccoli rabe and cook until tender and/or most of liquids evaporate and mixture is thickened. Stir in the walnuts and pine nuts, season to taste. Stir in some cooking sherry and cook and stir a few minutes longer.
Bert's Potato Saladfrom NY, USA 6 to 8 cooked, diced potatoes ( Yukon gold or white ) Mayonnaise - enough to bind salt, pepper, garlic powder finely chopped celery finely chopped onions chopped hard boiled eggs as desired small diced white American cheese as desired fine chopped red basil to taste fine chopped dill weed to taste Mix all together and chill. I told my brother I probably would even try a white cheddar cheese in the recipe next time. The cheese is the special ingredient! Colorful as well as tasty. Serves 8.
Best Ever Meat Loaf Best Ever Meat Loaf >From Vancouver Sun newspaper 2 eggs 1/2 cup milk 2 tsp salt 1/4 tsp pepper 3 slices fresh bread crumbled 1 onion chopped 1/2 cup grated carrot 1 cup grated cheddar cheese 1 1/2 lb extra lean ground beef 1/4 c brown sugar 1/4 c ketchup 1 tbls prepared mustard Beat eggs in large mixing bowl. Add milk, salt, pepper and bread. Beat until bread disintegrates. Add onion, carrot, cheese and beef. Mix well. Pack into 9" X 5" loaf pan. Combine brown sugar, ketchup and mustard. Spread over meat loaf. Bake 350* for 1 hour; let stand 10 mins. Remove from pan. Serve hot or cold.
Better Than Potato Salad Better Than Potato Salad (modified version) 4 cups cooked long grain rice 1/2 teaspoon ginger 1 teaspoon hot curry powder 8 radishes, sliced - plus optional radish roses for garnish 4 hard cooked eggs, chopped 1 medium cucumber, seeded and chopped 2 cups thinly sliced celery 1/2 cup chopped onions 1 1/2 cup mayonnaise 3 tablespoons prepared mustard 3/4 teaspoon salt Add the ginger and curry powder to the water when you cook the rice. In a large bowl, combine rice, radishes, eggs, cucumber, celery and onion. Combine mayonnaise, mustard and sale; mix well. Pour over rice mixture and toss. Cover and refrigerate at least 1 hour. Better if refrigerated overnight. Yield: 12 to 14 servings. I added the curry powder and ginger ; omitted the salt. Recipe modified from Taste Of Home Magazine.
Betty's Rocky RoadThis was my mother's Rocky Road recipe. And the best of them all. Betty's Rocky Road 1/2 cube butter (or 2 oz, or around 50 grams) 12 oz pkg semi sweet chocolate bits 1 pkg small marshmallows or pkg of large ones cut into quarters Glace cherries cut in half (you choose the amount to your taste) nuts - chopped or whole - at the moment I'm using whole hazelnuts (you can also choose the amount) coconut Melt butter and chocolate together. Cool slightly. Add marshmallows and mix. Add nuts and cherries. Mix lightly. Prepare piece of foil with sprinkles of coconut and shape chocolate mixture into long roll on foil. Roll foil over chocolate roll. Freeze. Makes enough for two rolls. I keep it in the garage freezer out of the way and still find too many excuses to go out to the damn garage. Enjoy! Best wishes from Rayna in New Zealand
Beurre Blanc from New Jersey, USA Beurre Blanc makes 1 cup to serve 6 to 8 2 shallots, finely chopped 1/2 cup white (distilled) vinegar 2 sticks (8 oz) lightly salted butter, softened In a small heavy saucepan, cook the shallots slowly in the vinegar over medium-low heat until only 1 tablespoon of liquid remains, about 10 minutes. Remove the pan fron the heat. Whisk in the butter ..2 tablespoons at a time, waiting for each addition to melt before adding the next. The sauce will be warm and thick enough to lightly coat a spoon. Keep the sauce warm in a water bath (bain-marie) until ready to use. enjoy :)
Bhakarwadifrom UK Bhakarwadi This is 1 of 100 new vegetarian Indian recipes from the Bawarchi web site added to The UK Recipe Archive this week in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ Bhakarwadi Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bawarch1 ***FOR COVER*** 3 cups plain flour -- (maida) 1/2 cup gram flour 1 1/2 tablespoons oil salt to taste ***FOR FILLING*** 1 tablespoon gram flour 1 teaspoon sesame and khuskhus seeds 1 teaspoon ginger grated 1 teaspoon garlic grated 1 1/2 teaspoons sugar 3 teaspoons red chilli powder 1/4 teaspoon garam masala salt to taste 1 teaspoon coriander seeds crushed coarsely 1/2 teaspoon fennel seeds crushed coarsely 1 tablespoon dried coconut grated 1/2 cup fine 'sev' -- (used in bhel) oil to deep fry For cover: Mix flours, salt, oil, mix with fingers. When crumbly add little water, and knead into a smooth dough. Cover with a moist cloth. For filling: Roast sesame and khuskhus seeds lightly. Crush, add fennel and coriander seeds. Heat oil add cumin seeds, allow to splutter. Add ginger, garlic, fry for few seconds. Add all other crushed seeds. Stir. Add coconut, sev, masalas, salt, sugar, flour. Mix well keep aside. To proceed: Take a chappati size lump, roll into thin chappati. Use dry flour to help rolling. Spread filling thinly all over chappati. Make a tight roll press down edges. Cut into 1" pieces and deepfry in hot oil. Fry until cover is crisp and golden brown. Drain, cool very well before storing in airtight containers. Making time:45 minutes Makes: 45-50 pieces Shelflife: 2 weeks Note: If filling tends to spill out while frying, sprinkle very little water on filling and mix to make it hold. Alan Hewitt
Bhratti...a reasonably close imitation of BHRATTI Long long ago I came upon this delicious dish in a remote area of southern India. Owing to language difficulties I could not quite make out the recipe, but after some trials and errors, I finally managed to concoct something close to the original: 2 cups Basmati rice (Carolina will do) 2 medium onions bunch of fresh basil leaves (about half cup when chopped) 1 tbsp curry powder (mild or hot, according to preference) 1 tsp salt 4 tbsp good grade cooking oil 500 grams (just over 1 lb) ground chicken or lean pork Chop onions and fry in 2 tbsp oil until just starting to brown. Add meat and curry powder, stir until brown. Scoop out onions and meat, leaving oil in pan. Add dry rice and stir until transparent. Add 4 cups water and salt, bring to boil, cover and cook over LOW flame for 15 mins or until all water is absorbed. Add meat, onions, finely chopped basil and the rest of the oil, stir and cook for another 3 mins. (You could eat it now, but here comes the trick): Put everything in shallow glass dish, cover with paper towel and microwave on full power for another 10 to 15 mins. (YES, that long!) The final ordeal in the microwave oven will turn the individual grains of rice crispy on the outside, leaving their cores soft - a heavenly crunchy sensation.
Bhratti a reasonably close imitation of BHRATTI Long long ago I came upon this delicious dish in a remote area of southern India. Owing to language difficulties I could not quite make out the recipe, but after some trials and errors, I finally managed to concoct something close to the original: 2 cups Basmati rice (Carolina will do) 2 medium onions bunch of fresh basil leaves (about half cup when chopped) 1 tbsp curry powder (mild or hot, according to preference) 1 tsp salt 4 tbsp good grade cooking oil 500 grams (just over 1 lb) ground chicken or lean pork Chop onions and fry in 2 tbsp oil until just starting to brown. Add meat and curry powder, stir until brown. Scoop out onions and meat, leaving oil in pan. Add dry rice and stir until transparent. Add 4 cups water and salt, bring to boil, cover and cook over LOW flame for 15 mins or until all water is absorbed. Add meat, onions, finely chopped basil and the rest of the oil, stir and cook for another 3 mins. (You could eat it now, but here comes the trick): Put everything in shallow glass dish, cover with paper towel and microwave on full power for another 10 to 15 mins. (YES, that long!) The final ordeal in the microwave oven will turn the individual grains of rice crispy on the outside, leaving their cores soft - a heavenly crunchy sensation. _____ ( ) Greetings from _ | | yehuda paradise (_) |_____| Ramat Gan, Israel | @ o o @ (paradise@math.tau.ac.il) | U ______________________________________ {|} * ______________________________________| | * * *
Bhutta Chaat This is a wonderful Indian salad adapted from June/July 1995 Fine Cooking. Enjoy! Lemony Corn Chaat (Bhutta chaat) Serves 1-2 1/2 cup frozen corn (I have best results with Cascadian Farm) ~2 Tbs. fresh lemon juice or to taste 1 tsp grated fresh ginger 1/2 - 1 jalepeno, cored, seeded, and minced 1 Tbs. minced cilantro leaves (or Vietnamese coriander) 1/4 -1/2 tsp black salt * Dash cayenne 1 small cucumber, peeled and diced 1/2 cup red onion, diced 1/2 -1 cup diced tomato salt to taste toasted or raw cumin seeds Steam the corn until tender. Cool to room temperature Combine lemon juice, ginger, jalapeno, cilantro, black salt, and cayenne in a large bowl; mix well. Add the corn, cucumber, onion, and tomatoes, and toss gently to coat the vegetables. Add salt to taste. Sprinkle with cumin seeds before serving. This salad is best at room temperature. *Black salt can be found at Indian groceries. It isn't really an optional ingedient for chaat. I have heard there is a salt called Real Salt, mined in Utah. This can be used, although it is a different taste. Black salt looks like a pink powder. My stash is from House of Spices. It has the name Kala Nimak on it. Regular salt is not a substitute.
Bibim Bap from US 100g beef (soy sauce, pepper, green onion, garlic, sesame oil) 1 cucumber (salt, sesame oil, sesame seed) 1/2 carrot (salt, sesame oil) 100g Chinese bellflower (sesame oil, salt, sesame seed) 50g bean sprouts (salt, green onion, garlic, sesame oil, and sesame seed) 1 leaf of lettuce 3 dried mushrooms (sesame oil, salt) 1 egg 1 sheet of jelly (buckwheat, acorn or green pea) Seasoned red pepper paste Season sliced beef and lightly stir-fry until cooked. Season bellflower, bean sprouts, cucumber, and mushrooms each separately Add 1 tsp. Sesame oil to hot frying pan and stir-fry the cucumbers quickly so the color stays vivid. Spread on a big plate to cool. Add more oil to the frying pan, then stir-fry bellflower, carrots, and mushrooms consecutively. Fry an egg sunny-side up on a clean frying pan. Place 1 leaf of lettuce in a dish. Place about 1 bowl of rice on top, and then arrange the prepared ingredients attractively on the rice. Place a fried egg on the center top. From: koreanguides.com
Bibingka Cassavafrom Toronto, ON Filipino dessert For the bibingka 3 eggs 2 cups sugar 1 cup evaporated milk (fresh milk can be substituted) 7 cups raw cassava, grated (or frozen) - cassava are now available in most groceries in cities with a large Latino or Asian population 1/4 cup butter, melted banana leaves (available frozen in Philippine stores; or use cookie sheet or something) For the topping 1 cup thick coconut milk 2 tablespoon flour 1 can condensed milk 2 egg yolks 2 tablespoons grated cheddar cheese 1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet). 2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown.
Bifes Bem Bens "VERY GOOD" STEAKS (Bifes Bem Bens) portugal from: The Wonderful World of Cooking Bulls are often used as beasts of burden or in the bull ring before they reach the Portuguese dining table, so many clever ways of tenderizing the meats have been devised, such as this marinade. 1/2 cup dry white wine 1 tablespoon garlic powder 1 teaspoon salt 1/2 teaspoon pepper 2 pounds beef fillet, sliced 1 inch thick 3 tablespoons butter 2 tablespoons milk Combine wine, garlic powder, salt and pepper. Pour over meat. Marinate for 2 hours. Drain. Melt butter in milk in skillet. Add steaks. Saute until done, turning often. serves 6
Big Bird Egg NogBig Bird Egg Nog: (Suitable for a medium sized party. If you use Rhea or Emu egg, It will serve about 8 to 10 people. An Ostrich egg will serve 16.) Big Bird Eggnog 1 rhea or emu egg (or about 2 cups of other egg) 1 quart skim milk 1/2 c. sugar (or 4 teaspoons Equal measure) Nutmeg to taste Whirl egg and sweetener in blender. Scald milk (almost boil). With blender motor on, add half of the hot milk to the egg. Pour the egg mixture back to the pot on the stove with the rest of the milk and measure the temperature. (Salmonella dies at 160 degrees F) If temp is lower than 160, slowly heat it to 160. Overheating causes the mixture to become