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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.
50 Yard Line Blueberry Muffins from NY, US 1 stick butter 1 Tbs. Crisco oil 1 egg, beaten 1/2 c. blueberries 1/2 c. buttermilk 2 1/2 c. flour 1 c. sugar 1 Tbs baking powder 1/2 tsp. soda 1/2 tsp. salt 1 Tbs Butavan flavoring (or butter-vanilla flavoring) Mix butter, oil, egg and buttermilk. Add dry ingredients. Add Butavan and blueberries and juice. Place mixture into paper line mini muffin tins sprayed with Pam and Bake 15 minutes at 400 degrees. Source: Cooks.com
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.
Aïgo Bouïdofrom 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.
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 c vinegar 12 slices bacon, fried, drained and crumbled c parsley, chopped Pare and cut each potato in 6 pieces. Cook in salted water to cover until 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 Sunrisefrom USA Acapulco Sunrise I though I'd sort through my Mexican Cookbook. Most all collected of the net. Collected by keyword, hence the beginning 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
Achari Paneerfrom Tipperary, Ireland Preparation time: 5 minutes Cooking time: 7 minutes Serves: 2 1 cup paneer cubes 1 tsp fennel seeds (saunf) 1/4 tsp mustard seeds ( rai / sarson) 5 to 6 fenugreek (methi) seeds 1 tsp nigella seeds (kalonji) 1/2 tsp cumin seeds (jeera) 1/2 tsp asafoetida (hing) 1 onion, sliced 1/2 tsp turmeric powder (haldi) 1/2 tsp chilli powder 1/2 tsp black salt (sanchal) 3/4 cup curds (dahi) 1 tsp plain flour (maida) 3 tbsp chopped corriander (dhania) 1 tbsp oil salt to taste Mix the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and asafoetida in a small bowl. Heat the oil and add the seed mixture. When they crackle, add the onion and saute till it turns translucent. Add the paneer, turmeric, chilli powder, black salt and stir for some time. Add the curds, sprinkle the plain flour and mix well. Add the coriander and salt and bring to a boil. Serve hot with rice or rotis.
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.
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)
Alabama White Barbecue Sauce from NY, US 1 1/2 cup mayonnaise(no subs!) 1/4 cup cider or red wine vinegar juice from 1 large lemon 1 Tbs prepared horseradish or horseradish sauce 4 gloves garlic 2 Tbs fresh ground black pepper 3-4 tsp ground mustard seeds, or mustard 1-3 tsp cayenne, to taste sea or kosher salt to taste This white barbecue sauce is a white (mayonnaise-based) developed at Big Bob Gibson's Bar-B-Q in Decatur, Alabama and has been imitated enough that it might be considered a minor regional style. It it basically regional and found in Northern Alabama. When I traveled through Alabama last summer, most never heard of it!!! In medium glass bowl, add mayo, vinegar and lemon juice and stir or whisk well. Finely mince and mash garlic into a paste. Add horseradish. Add this mixture, and remaining ingredients to mayo and stir well to combine. Note: Use this sauce as a finishing sauce for grilled meats . Often grilled chicken is dipped into the sauce. Also add to coleslaw or dip your fries dipped in it, or place on baked potatoes. Good as a veggie dip too.
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
Aloo Tikki from Tipperary, Ireland 3 large boiled aloo (potatoes) 1 tsp salt or as per taste 1/4 tsp ground black pepper For Stuffing: 2/3 cup matar (green peas) cooked or frozen peas defrosted 1/2 tbsp scrapped and minced ginger 1/4 tsp garam masala 1/4 tsp salt or to taste Red chili powder to taste (optional) 1 tsp coarsely ground dry-roasted cumin seeds Oil for pan-frying * Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside. Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed. Divide it into 10 equal portions. Now wash and dry your hands and rub them with little oil. Take each portion of potato mixture and make a ball. Now Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out. Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces. Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat. Serve aloo tikki hot with chutney and stirred curd. Note : Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use. It would be better if they can be refrigerated for a short time.
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.
Angú Mineirofrom US Ang is a type of corn porridge or polenta from the Southeast region. You can prepare Ang either with a paste consistency (how I like it) or cook it a little more and pour in a fluted tube pan to make it pudding like consistency. The traditional Ang of Minas Gerais has no seasoning, just water and corn meal. But I prefer Ang with a little salt to taste. So we add a cube of beef bouillon in the ang we prepare. 2 cups fine cornmeal (stone ground) 5 cups water 1 cube beef bouillon 2 tbs oil Whisk together cornmeal and 1 cup cool tap water. Set aside. Bring 4 cups of water to full boil in a saucepan, add oil and beef bouillon. Pour the cornmeal batter into boiling water and stir until thickened, about 50 minutes. Stir with a wood spoon. If you stop stirring the ang create hot bubble splashes that can burn you. Cook less time if youd like a past consistency ang and serve hot. If you'd like a shaped ang, cook the whole 50 minutes and pour in a bundt or fluted tube pan. Wait ang to cool before releasing in a serving plate. You can cover the ang with a meat sauce or serve with chicken like on the photo above.
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.
Appam from US 1 1/2 cups raw rice 1 coconut 2 tsp sugar 1/3 cup Steamed Rice 1/2 tsp dry yeast ghee or oil for frying salt to taste Wash and soak the rice for 6 hours. Drain. Grate the coconut, add 2 cups of water and take out coconut milk. Strain. Grind the raw rice and cooked rice in a little coconut milk. Remove from the grinder and add the sugar, the remaining coconut milk and salt. Mix the yeast with a little warm water, add to the rice paste and mix very well. The batter should be dropping consistency. Cover and keep for 2 to 3 hours. Pour 1 big spoon of the batter into a deeper non-stick tava. Slowly rotate the batter on the tava so that a thin layer forms on the side and the middle remains thick. Cover and cook for 1 minute. The middle part will be fluffy. The sides will be thin and crisp. Repeat for the remaining batter. Serve hot with coconut stew and coconut chutney.
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 and Flaxseed Pancakes from US Serves 6 1 1/4 cups all purpose flour 1/3 cup flaxseed, coarsely ground 3 T granulated sugar 1 T baking powder 1/2 tsp salt 1/4 tsp cinnamon dash of nutmeg 2 eggs, separated, whites beaten stiffly 1 1/4 cups 2% milk 3 T butter, melted 1 cup pared and shredded apple (shred just prior to adding to batter) 1. In a large bowl, combine flour, ground flaxseed, sugar, baking powder, salt, cinnamon and nutmeg. 2. In a medium bowl, lightly beat together egg yolks, milk and butter. 3. Add wet ingredients to the dry, stir until just combined. 4. Shred apple, add to batter, stir until just combined. 5. Fold in egg whites. 6. Preheat griddle or heavy frying pan to medium heat. Lightly grease pan or spray with non-stick vegetable spray. 7. Using a 1/3 cup measure, pour batter onto pan. 8. Cook pancakes until bubbles appear on surface, about 1 minute. 9. Turn over and brown other side.
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 serves 6 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 surface 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 on to 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 Honey Challah from NY, US 1 stick butter or margarine 3 1/2 cups bread flour and as needed 3/4 cup warm water 2/3 cup honey 2 large eggs 3 large egg yolks 2 tsp active dry yeast 2 tsp coarse salt 1 1/2 tart green apples ( Granny Smith ) peeled and sliced 1/4 inch thick From Martha Stewart Living magazine : an egg bread sweetened with honey and apples!! Perfect for the Jewish Holidays or any time! Melt 4 Tbs butter in sauce pan and cool. Combine 2 Tbs melted butter, the flour, water, 1/3 cup honey, eggs, yolks, yeast and salt in a large bowl. Mix till a dough forms. Knead on a floured surface till smooth and elastic about 10 minutes Transfer to a butter bowl, brush with 1 Tbs melted butter, cover with plastic. Let rise in a warm place till almost double, about 1 1/2 hours. Turn dough onto floured surface. Pat into an 8 1/2 inch by 14 inch rectangle. Top with apples, knead to incorporate apples. Transfer to buttered bowl, brush with 1 Tbs melted butter, cover and let rise double again. Roll dough into a rope ( about 24 inches ) on floured surface. Coil into a circle, place on buttered 9 inch round cake pan. Cover Let rise again till almost double. Heat remaining 4 Tbs butter and 1//3 cup honey till butter melts. Brush dough with 1/2 of butter-honey mixture. Bake in a 375F oven till golden and done, about 35 minutes. Brush bread again with remaining honey butter. Let cool on rack 30 minutes. Turn out of pan and let cool completely.
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 Strudel Cheesecake from NY, US Yield: 12 servings Crust 1 cup all-purpose flour 1/3 cup sugar 1/3 cup cold butter 1 egg yolk 1/4 teaspoon vanilla extract FILLING: 4 cups sliced peeled tart apples 2 packages (8 ounces each) cream cheese, softened 3/4 cup sugar, divided 1 teaspoon vanilla extract 2 eggs, lightly beaten 1 teaspoon ground cinnamon 1/4 cup chopped walnuts In a bowl, combine flour and sugar; cut in butter until crumbly. In a small bowl, combine egg yolk and vanilla; stir into flour mixture. Press onto the bottom of an ungreased 9-in. springform pan. Place pan on a baking sheet. Bake at 400 for 10-12 minutes or until set. Cool on a wire rack. Reduce heat to 350. Place apples in an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350 for 20 minutes or until tender; drain and cool. Meanwhile, in a large bowl, beat the cream cheese, 1/2 cup sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Toss baked apples with cinnamon and remaining sugar. Arrange apples over cream cheese layer; drizzle with any remaining cinnamon mixture. Sprinkle with nuts. Return pan to baking sheet. Bake at 350 for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight. Remove sides of pan. Use a sharp knife to cut. Refrigerate leftovers.
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 VlaaiVlaai (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 slightly 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.
Apricot-Pecan Sweet Potatoes from US 3 pounds sweet potatoes, peeled and cut into chunks 1 cup packed brown sugar 5 teaspoons cornstarch 1/4 teaspoon salt 1/8 teaspoon ground cinnamon 1 cup apricot nectar 1/2 cup hot water 2 teaspoons grated orange peel 2 tablespoons butter 1/2 cup chopped pecans Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix together brown sugar, cornstarch, salt, cinnamon, apricot nectar, water, and orange peel in a saucepan; bring to a boil over medium heat. Reduce heat to medium-low, and cook for 2 minutes, stirring constantly. When the sauce is thick, stir in the butter and pecans. Place the sweet potato chunks into the prepared baking dish, and pour the sauce over to coat all the potatoes. Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.
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.
AranciniItalian Rice Balls 2 cups white rice, cooked in 4 cups of water 2 eggs 8 oz. ricotta 8 oz. shredded mozzarella 4 oz. diced ham 2 heaping TBS Parmesan cheese salt & pepper 1/2 cup seasoned bread crumbs bread crumbs for coating rice balls olive oil To the cooked rice add all of the ingredients except the last two. Mixture should be slightly wet. If it won't form into balls, add more bread crumbs. If too dry, add another egg. Form into the size of meatballs. Roll in additional bread crumbs. Gently place into skillet with enough oil to come up 3/4ths of the way of the rice ball. Cook until well browned on all sides. Makes about 30 rice balls. Optional: Chopped meat and/or peas can be added to the mixture. -- Bev bmarks@nyc.pipeline.com if you think knowledge is dangerous, try ignorance
Arayes from Tipperary, Ireland Arayes (Lebanese Stuffed Pitas) 1/2 large white onion, roughly chopped 2 cloves garlic, smashed 1/2 small bunch fresh parsley 1 pound ground beef 1 small tomato, diced finely 1/4 teaspoon garam masala 1/4 cup toasted pine nuts 2 tablespoons lemon juice Kosher salt 4 pieces pita (whole wheat or regular), cut into quarters Extra-virgin olive oil, for brushing Preheat the oven to 400 degrees F. In a food processor, combine the onions, garlic, and parsley until finely minced. Remove to a large bowl and add in the beef, tomato, garam masala, pine nuts, and lemon juice. Season with salt. Mix with your hands until well combined. Arrange the pita quarters on a parchment-lined baking sheet. Fill each quarter with about 2 tablespoons of the meat mixture, flattening it out so the filling is even. Brush each quarter on both sides with a little olive oil. Sprinkle salt on top. Bake for 20 minutes, turning once halfway through. Pitas should be browned and crispy. Serves 16.
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.
ArepasI 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 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 Lechefrom 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 Pie from NY, US Dough: 2 lbs., 4 oz. four 4 oz. extra virgin olive oil water salt Stuffing: 12 artichokes 1 lb. ricotta 1 cup olive oil 1/4 lb. grated Parmesan cheese 1 sprig parsley 2 oz. butter 1 small onion, chopped 9 eggs salt pepper Make a soft dough with flour, oil, a pinch of salt and cold water. Knead well until the dough becomes elastic. Divide the dough into 12-18 balls the size of an egg, keeping each one in a wet cloth and set aside. In the meantime prepare the stuffing as follows: Wash the artichokes and cut them into thin slices. Saut the onion and parsley with oil, add the artichokes and cook for 15 mins. Let cool. Then combine Parmesan and ricotta with 3 eggs, add salt and pepper and mix with the sauted artichokes. Set aside. Flatten each piece of dough, one at a time, making each a very thin disk, larger than the baking pan you are going to use. Place the first circle of dough in a greased 12-in. baking pan, making sure the dough is about 1/2-in. wider than the pan, and brush the surface with oil. Place another disk over it and repeat until you have used 6-9 disks. Pour the stuffing over and make 6 small cavities close to the border. Pour a raw egg into each cavity and sprinkle each with salt, pepper, Parmesan and butter flakes. Cover with all the remaining disks of dough, each brushed with oil. Pinch the borders and trim the excess dough, prick the top of the pie in a few places and then brush with oil. Bake for about one hour at 400F and serve at room temperature.
Artichoke Rice Cakes with Manchego from Tipperary, Ireland Serves 6 1 large globe artichoke 2 oz butter 1 small onion, finely chopped 1 garlic clove, finely chopped 4 oz rice 2 cups hot chicken stock 2 oz grated fresh Parmesan cheese 5 oz Manchego cheese, very finely diced 3-4 tablespoon fine corn meal olive oil, for frying salt and ground black pepper fresh flat leaf parsley, to garnish Remove the stalks, leaves and choke to leave just the heart of the artichoke; chop the heart finely. Melt the butter in a pan and gently fry the chopped artichoke heart, onion and garlic for 5 minutes until softened. Stir in the rice and cook for about 1 minute. Keeping the heat fairly high, gradually add the stock, stirring occasionally until all the liquid has been absorbed and the rice is cooked - this should take about 20 minutes. Season well, then stir in the Parmesan cheese. Transfer the mixture to a bowl. Leave to cool, then cover and chill for at least 2 hours. Spoon about 1 tablespoon of the mixture into the palm of one hand, flatten slightly, and place a few pieces of diced cheese in the center. Shape the rice around the cheese to make a small ball. Flatten slightly, then roll in the corn meal, shaking off any excess. Repeat with the remaining mixture to make about 12 cakes. Shallow fry the rice cakes in hot olive oil for 4-5 minutes until they are crisp and golden brown. Drain on kitchen paper and serve hot, garnished with flat leaf parsley.
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.
Asafjahi Chicken Tikka from Hyderabad, India Chef Ravinder Panwar, Hyderabad Marriott Hotel 1 kg Chicken leg, boneless 0.05 kg Ginger garlic paste 0.05 kg Kashmiri chilly powder 0.005 kg Cumin powder 0.01 kg Red chilly powder 0.015 kg Salt 0.005 kg Gram masala powder 0.25 kg Almond 0.2 kg Hung curd 0.005 kg Chat masala 0.05 kg Oil mustard Juice of 4 lemons Method: Marinate chicken with half of the ginger garlic paste, Kashmiri chilly powder and 3 no, lemon juices. Keep aside in conical strainer& rest for 3 hours in refrigerator. Make a second smooth paste with rest of the ingredients except lemon and chat masala. Squeeze marinated chicken and mix with smooth paste evenly. Rest for another 3 hours. Roast chicken in tandoor or oven at 180 degree celcius for 15 minutes. Then sprinkle chicken with lemon juice and chat masala. Ready to serve.
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 Mignonette from Ottawa, Canada Mignonette is a dipping sauce that typically accompanies raw oysters, though this sauce can be re-purposed as needed. 2/3 cups rice vinegar 1 tablespoon reduced-sodium soy sauce 1 tablespoon fresh minced ginger 1 teaspoon toasted sesame oil 2 whole scallions, minced Combine vinegar, soy sauce, ginger, sesame oil and scallions in a small bowl.
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 Tuna Tartare from UK Makes 4 servings. 1/4 cup corn oil 2 teaspoons grated fresh ginger 1 pound sushi-grade tuna 1/4 cup finely chopped cilantro 1 teaspoon minced jalapeo 1 1/2 teaspoons wasabi powder 1 teaspoon toasted sesame seeds 1 tablespoon finely chopped scallion 1 1/2 tablespoons lemon juice, plus half a lemon Sea salt and freshly ground pepper 1 tomato--peeled, seeded and cut into 1/8-inch dice n a bowl, combine the corn oil and ginger and let stand at room temperature for at least 2 hours. Strain the oil. With a very sharp knife, cut the tuna into 1/8-inch dice. In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the cilantro and the jalapeo, wasabi, sesame seeds, scallion and lemon juice. Mix gently and season with salt and pepper. Stand a 1 1/2-inch-tall and 2 1/4-inch-round mold or a biscuit cutter in the center of a salad plate. Fill the mold with tuna tartare, pressing gently. Lift off the mold. Repeat with the remaining tartare. Drizzle the remaining ginger oil around each tartare and sprinkle with the tomato, the remaining tablespoon of cilantro and a squeeze of lemon juice.
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
Astako Pilafo from Tipperary, Ireland 1 kg (2 lb) lobster 1 cup rice 2 large onions 3 medium tomatoes 1 cup olive oil basil (fresh or dried) salt pepper 1. Wash and boil the lobster in a pot (boil for approximately 13 minutes for a 1kg(2lbs) lobster (+3 minutes per 1/2Kg(1lb)). 2. While the lobster is boiling, chop two onions and the tomatoes (but keep separately). 3. When the lobster is ready, remove it from the pot, but do not throw away the water. 4. Clean the lobster from the shell and cut the tail in pieces. 5. In a deep saucepan, add a cup of olive oil, the chopped onions, salt, pepper, basil and the lobster slices. Saute the lobster slightly on each side and then add the tomatoes. 6. Take two cups of the water in which you boiled the lobster and pour them in a pot. Bring the water to boil and then add a cup of rice. 7. Allow time for the rice to be ready (cover and cook in low heat, according to the type of rice you use). 8. When ready, pour the rice in the pot wit the sauce and serve. (Alternatively if you wish to make a more presentable dish, use a cake pan (form) and then pour the sauce over the formed rice.).
Atol de Elotefrom US Makes 4 to 6 servings 6 to 7 ears yellow corn on the cob 4 cups water 1/3 cup sugar 1/2 tsp salt 3-4 tsp cornstarch (optional) ground cinnamon Using a sharp knife, carefully cut enough kernels off the corn cobs to make 3 to 3 1/2 cups. Then scrape the cobs with a knife to remove all their milk. Place 2 1/2 cups of the corn in a blender along with 2 cups of the water and puree well. Strain the pureed corn through a sieve into a medium saucepan and discard the solids. Stir in the remaining corn kernels, 1/3 cup sugar and salt. Bring the liquid to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes, or until lightly thickened. If the atol doesn't thicken to a creamy consistency, mix the cornstarch with a little cold water and whisk into the simmering liquid until it is just thick enough to coat a spoon. Pour the hot atol into mugs or small bowls, sprinkle with a little cinnamon and serve hot with a spoon to scoop up the corn kernels.
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 Chicken Tenders from NY, US 500 g skinless, boneless chicken breast fillets (approx 3 large chicken breasts) 1/2 cup flour 1/2 cup grated parmesan cheese 1 tsp dried garlic powder 1 tsp paprika 2 eggs 1 tbsp milk 1 tbsp olive oil 2 cups breadcrumbs Salt and pepper to taste Preheat oven to 240c ( hot oven about 450F ) Mix the flour, grated Parmesan, garlic powder and paprika together and put into a sealable kitchen bag. In a bowl, whisk the 2 eggs, 1 tbsp milk and 1 tbsp oil with a pinch of salt and pepper (to taste). Cut the chicken breasts into strips 2-3cm wide and place into the sealable bag, along side the flour mix and shake- an easy way to cover the chicken evenly, with minimum mess. Place the breadcrumbs into a large bowl in preparation for the floured chicken. Remove the floured chicken a few pieces at a time and place into the egg mixture and then roll in the breadcrumbs, coating them nice and evenly before placing them onto a large plate. Continue until all the chicken pieces are on the plate. Cover with glad wrap/cling film and refrigerate for 30 minutes (to help the breadcrumbs to stick). Cover 1-2 large baking sheets with baking paper. After 30 minutes remove chicken pieces from refrigerator and place onto baking sheets, sprinkle over any remaining crumbs and bake in the oven for about 20 minutes, or until crisp and golden. Serve with sauces of choice ( barbecue, honey mustard, tomato etc ). Yield: 4 servings
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....
Autumn Pear Pie from NY, US Yield: 8 servings 6 to 8 large ripe (not too soft but sweet) pears- use a few varieties for flavor and texture 1/2 cup sugar ( white or brown ) 1/4 cup flour 1 Tbs lemon juice 1 tsp cinnamon 1/2 tsp each cloves and nutmeg 1 Tbs butter double crust pastry for 9 inch pie sugar and a bit of nutmeg to sprinkle over crust Pear pies are very subtle and delicate in flavor with a texture like apple pie. Either served warm or well chilled along with whipped cream or vanilla ice cream, it surprises people how wonderful pears can be in pie. The recipe is a adaptation of several which I tailored to my liking and won me a prize at a local pie contest. Peel pare, core, pears and slice thickly in wedges as one would do if using apples In a bowl mix flour, sugar, spices and blend well Sprinkle on lemon juice onto pears and mix in the flour-sugar with pears Line a 9 inch pan with favorite pastry, add pears, and dot with the butter Add top crust and slash deeply here and there Sprinkle with a bit of sugar and grated nutmeg or cinnamon. Bake 400F for 10 minute and then lower heat to 350F and bake 50 minutes more until juices bubble through crust and pears tender. Cool completely. Either serve warm or well-chilled. Whipped cream or ice cream really go well with this pie. Use some vanilla and omit the lemon!
Aviation Cocktailfrom NY, US 2 oz gin 1/2 oz lemon juice 1/2 oz maraschino cherry liquor 1/4 oz crme de violette liquor Anything purple or lavender catches my eye, recipe featured in Gourmet magazine. In cocktail shaker 3/4 full of ice combine everything, shake well and strain into glass.
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 Smoothie from NY, US 1 ripe avocado, peeled and pitted 2 cups ice (16 to 20 ice cubes) 1/2 cup sweetened condensed milk 1/2 to 1 cup cold milk A subtle taste of avocado in this refreshing summer beverage ! Note: Less milk, a thicker beverage, more a thinner one. It's up to you! Scoop the avocado flesh into a blender. Add the ice cubes, condensed milk, the least amount of non-fat milk; puree until completely smooth. Taste and add additional milk if a thinner consistency is desired. Pour into two 2 tall glasses and enjoy! Yield: 2 servings.
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.
Ba'aba Beh Tamur from NY, US Iraqi Stuffed Pastries for Purim For Dough: 1 cube fresh yeast 1 cup warm water 3 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon ground fennel seed 1/2 cup plus 2 tablespoons melted butter (or margarine ) 1 beaten egg for glazing For Almond Filling: 1 cup ground almonds 1/3 cup sugar 1 tablespoon each rose water and orange water or 1/4 teaspoon edible rose and orange essences. Dissolve yeast in water. Add flour, baking powder, fennel or other spice, and melted butter. Mix until you have a soft dough that forms a ball. Cover with plastic bag or damp cloth; allow to rise 1 hour or until doubled. Preheat oven to 425F (200C). Work with a quarter of the dough at the time for convenience. Roll it out 1/4″ thin. Use a large biscuit cutter or glass to cut into 3″ rounds. Brush the rounds with a little water. . Mix filling ingredients in a small bowl. Put 1 teaspoon filling in the center of each round and fold it over. Press your fingers down all around the edges to seal, or use the tines of a fork. Brush beaten egg on pastries. Bake 25 minutes. Date Filling for about 30 pastries: 8 oz. (250 grams) pitted, finely chopped dates. Or simply use date paste which is easier 2 tablespoons unsalted butter 1 tablespoon milk 1 egg white sesame seeds Combine ingredients in top of a double boiler and cook 5 minutes, stirring a few times. Allow the mixture to cool and roll it into balls for stuffing the pastry. When forming the pastry, place a small ball at the center of each pastry round and pinch the sides upwards to make a closed bundle. Flip over and flatten slightly with the rolling pin. Pierce with a fork in several places. Paint the pastries with an egg white and sprinkle with sesame seeds. Bake as directed above. Cheese Filling: 1/2 cup crumbled feta cheese 1/2 cup mild yellow cheese, grated 1 teaspoon dried, crumbled za'tar, oregano or rosemary 1 finely chopped scallion 1 egg Combine cheeses, herbs, and egg. Bake pastries as half-circles as in the almond filling. Source: Israeli Food Blog
Baba Ghanouj 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.
Bacalau al Pil-pil from Tipperary, Ireland Recipe courtesy spain-recipes.com -- I tried this recipe last weekend and it was delicious! Bacalao al Pil-Pil is a classic Basque fare. After you prepare the garnish and simmer the cod for several minutes, you make the sauce by engaging the cod in a 'dance' with the olive oil to create an emulsion that looks very much like a mayonnaise. The dance is not without challenge, but even the patient novice cook can produce an excellent result. To ensure success, bear in mind the following rules: Use only olive oil; other fats will not result in the superior emulsion this dish demands. Use the best salt cod you can find or salt it yourself. Use a cazuela or similar earthenware cooking vessel that can be used on the stove top. And finally, when you are ready to place the fish in the cazuela to begin the sauce, make sure the salt cod, olive oil, and cazuela are all lukewarm. Serves 6 2 pounds salt cod, desalted 1 1/2 cups olive oil 3 cloves garlic, thinly sliced 1 small dried hot chile, seeded and cut into rings Drain the salt cod and pat dry with paper towels. Cut into 3-inch squares, leaving the skin intact. When cooking later in olive oil, the skin will release the needed gelatin to help emulsify the sauce. In a 12-inch cazuela, heat the olive oil over medium heat. When the oil is hot, add the garlic and the chile and fry, stirring occasionally, for 2 to 3 minutes, or until the garlic starts to turn golden. Using a slotted spoon, transfer the garlic and chile to a small bowl and reserve for garnish. Reserve the oil in the cazuela. Decrease the heat to medium-low and add the cod pieces to the oil. Simmer for about 10 minutes, being careful not to let the oil become too hot. The oil should just barely sizzle around the edges of the fish pieces. Using a slotted spoon, transfer the cod to a plate and then pour the olive oil into a wide heatproof bowl to cool. When the cod is cool enough to handle, remove any errant bones, leaving the pieces as intact as possible. Return the cod pieces, skin side up and in a single layer, to the cazuela. At this point, make sure that the cazuela, the cod, and the reserved olive oil are all lukewarm. Place the cazuela over medium heat and begin by spooning 2 or 3 tablespoons of the olive oil over the cod. It its here that the dance begins: using both hands, rotate the cazuela in circular motions over the burner. Continue the motion until the first drops of oil start to emulsify. You will know that the emulsion is beginning when the oil drops turn pale and cling to one another. Eventually the whole sauce will turn pale white. Continue to rotate the cazuela, interrupting only to add the olive oil gradually, spoonful by spoonful, until all the oil is incorporated into the emulsion. Depending on the quality of the cod and the gelatin content of its skin, it will take anywhere from 15 to 30 minutes to make the sauce. Divide the cod evenly among individual plates and spoon the sauce over the top. Garnish with the reserved garlic and chile. Serve hot or warm.
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 baccalmusillo 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 baccalàfor 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 thoroughly 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
Bacon Wrapped Matzo Balls from NY, US Your favorite matzo ball recipe Bacon Toppings: shredded fresh horseradish or mayonnaise I heard about Chef Ilan Hall's recipe on NPR, also saw it featured on a variety of cooking blogs, YouTube and also on the Food Network TV show. This is not a Passover recipe, just the chef's desire to create a delicious appetizer. Chef Halls' recipe uses 18 eggs, matzo meal, dill, lard , seltzer water and baking powder to get the fluffy consistency he wants. The cooked matzo balls are then wrapped in bacon and oven baked till the bacon is crispy. The fat then oozes into the matzo balls, making for a delicious appetizer. His restaurant patrons love the recipe! On blogs, there is discussion to make the appetizer Passover friendly, using traditional matzo ball recipes and turkey bacon. Prepare your favorite matzo ball recipe. Chill mixture well, roll into small balls, cook as you would do for matzo balls in boiling water or chicken broth Wrap the cooked, cooled drained matzo balls in a half-slice of apple wood-smoked bacon. Roast in oven at 400 degrees until crispy. Serve the bacon wrapped balls with shaved fresh horseradish and mayonnaise.
Baesook from US Cooked Asian pear with peppercorn (Korean) 2 Asian pears 20 peppercorns 2 tablespoons sugar 4 cups water pine nuts Peel and core the pear. Cut into quarters, round the edges. Stick in 2-3 peppercorns on the outer side. Combine water, sugar and pear in a sauce pan, bring to a boil. Reduce heat to low, cook for 5 minutes. Let cook, then refrigerate. Serve in a small bowl with 2-3 pears and some pine nuts on top.
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 Banana Colada from Tipperary, Ireland 2 bananas, broken into chunks 6 fluid ounces banana liqueur 6 fluid ounces Irish cream liqueur 6 fluid ounces coconut cream 6 cups crushed ice In a blender combine the bananas and banana liqueur; blend until smooth. Blend in the Irish cream and coconut cream (Note: Make sure the coconut cream is at room temperature, or you will not be able to pour it). Finally, add the ice and blend until smooth.
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 Beef Olives from Malta 8 very thin slices of beef (for 4 persons) 3 hard boiled eggs 8 slices of streaky bacon 4 sausages (preferably Maltese) Cheddar Cheese (optional) One red onion Fresh garlic Fresh parsley 1 pint of Ale. Salt and Pepper Chop the eggs, bacon, sausages and cheddar cheese and mix in a bowl. Add salt, pepper and fresh parsley, if no Maltese sausage was found, you may add some Coriander Seeds Open a slice of beef and place approx. 2 tablespoons of mixture towards the edge of the steak Roll the steak and fold (like a Spring Roll) Stick a tooth-pick right through, to hold the fold Preheat oven (half) In a large frying pan heat some oil, and fry the beef olives with some garlic, till blood is slightly drained Prepare a medium sized dish, and place the beef olives side by side in this dish Slice the onion and place in dish Drown half the beef olives in beer and add salt and pepper to taste. Cover with baking foil and put in preheated oven for about 45 mins. Uncover the dish and cook for a further 30 mins. You may serve with traditional baked potatoes
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 Chicken Parmesan with Linguine from Malta Baked Chicken Parmesan with Linguine Ingredients: 100g seasoned fine dry bread crumbs 80g Shredded Parmesan Cheese 4 [55g total] boneless, skinless chicken breast halves 2 large eggs, beaten 2 teaspoons extra virgin olive oil 60g shredded mozzarella cheese 1 package 250g Linguine 850ml Marinara Sauce PREHEAT oven to 180 degrees c. Lightly grease 8-inch-square baking dish. COMBINE bread crumbs and Parmesan cheese in shallow dish. Dip chicken in eggs, and then cover with bread crumb mixture. Arrange chicken in prepared baking dish. Drizzle with oil. BAKE for 25 to 30 minutes or until chicken is tender and no longer pink in centre. Sprinkle with mozzarella cheese. Bake for an additional 2 minutes or until cheese is melted. PREPARE pasta according to package directions; boil the sauce. Toss pasta with sauce; divide among plates. Top with chicken. Garnish with basil.
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 Greek Rice from NY, US 6 Tbs butter 2 cups white rice- long grain 5 cups chicken stock juice from 1/2 lemon and 1 tsp lemon zest 2-3 green onions, sliced kosher or sea salt and fresh ground black pepper 1/4 cup feta cheese, crumbled A different way to serve this ethnic rice In heavy skillet melt butter over medium low heat. Add dry rice and stir well to coat all grains of rice with the butter. Cook, stirring very often until rice has changed color, slightly but to not let brown. Transfer rice to a baking dish and cover with stock. Add lemon juice, zest, green onion and salt and pepper. Stir all together. Bake at 350 for about 25 minutes. Stir then cover and bake another 10-15, until liquid has absorbed. Remove from oven and let rest a few minutes, unstirred. You can stir to serve, or just leave as is... the top layer of rice will have a little more texture than usual, but it won't be raw... just slightly crispy, which is what is preferred for this recipe. Sprinkle with feta at serving. Yield: 6 servings.
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 Penne with Tomatoes and Mozzarella from Malta 1 tablespoon of olive oil 4 cloves garlic, minced 1 (28 ounce) can crushed tomatoes 1 (14 ounce) can diced tomatoes 20 leaves of fresh basil, minced 1/4 teaspoon sugar kosher salt 16 ounces penne, ziti, or other tube-shaped pasta 8 ounces mozzarella, shredded 1/4 cup grated Parmesan cheese 1. Bring 4 quarts of water to boil in the 8-quart pot. Preheat the oven to 400 F. 2. Add the olive oil to the nonstick pan and saut garlic for about 2 minutes, until soft and fragrant. Add the tomatoes and juices. Stir and bring to a simmer over low heat until slightly thickened, about 15 minutes. Stir in the basil, sugar, and 1/2 teaspoon kosher salt and turn off the heat. 3. Add 1 teaspoon kosher salt and the pasta to the boiling water. Bring back to a boil, stirring frequently. Cook just until the pasta starts to get tender, but is still a little firm, not quite al dente. If you cook the pasta too long, it will be mushy after baking. 4. Set aside 1/2 cup of the pasta water and drain the rest. Return the pasta to the pot and add the tomato sauce. Stir together well. Add as much of the reserved pasta water as is needed to thin the sauce a bit. 5. Build the dish in layers. Start with half of the pasta and sauce to the bottom of the pan, then sprinkle half the cheeses on top. Layer on the rest of the pasta and sauce, and sprinkle the remaining cheese on top. 6. Bake about 20 minutes, or until the cheese turns golden brown. Let stand 5 minutes, and then serve.
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 tender. 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 350F. 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.
Baklazhannaya Ikra from US 1 large eggplant 1 cup finely chopped onions 6 tablespoons olive oil 1/2 cup finely chopped green pepper 1 teaspoon finely chopped garlic 2 large ripe tomatoes, peelec, chopped, seeded 1/2 teaspoon sugar 2 teaspoons salt freshly ground black pepper 2-3 tablespoons black pepper dark rye or pumperknickel bread Preheat oven to 425 degrees. Bake the eggplant on the middle rack for about an hour, turning it over once or twice until it is soft and its skin is charred and blistered. Meanwhile, cook the onions in 4 tablespoons of the olive oil over moderate heat until they are soft but not brown (6-8 minutes). Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes longer. With a rubber spatula, scrape the contents of the skillet into a mixing bowl. Remove the skin of the egplant with a sharp knife, then chop the pulp finely, almost to a puree (it should be almost soft enough to stir in). Add it to the mixing bowl and stir in the tomatoes, sugar, salt, and a few grindings of black pepper. Mix together thouroughly. Heat the two remaining tablespoons of olive oil in the skillet over moderate heat and pour in the eggplant mixture. Bring to a boil, stirring constantly, then turn the heat to low, cover the skillet, and simmer for an hour. Remove the cover and cook for another half-hour, stirring from time to time, untill all the moisture in the pan has evaporated, and the mixture is firm enough to hold it's shape in a spoon. Stir in 2 tablespoons of lemon juice and taste for seasoning, adding more salt, pepper, and lemon juice to taste. Transfer the mixture to a bowl and chill, covering it with plastic wrap, until ready to serve. Serve on pieces of rye bread.
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!
Balsamic Syrup from Athens Ingredients 200 ml. balsamic vinegar 200 ml. white vinegar 120 gr. brown sugar Directions In a heavy-bottomed pan with putting all the ingredients and mix well until sugar dissolves. Place over high heat and just get a boil, lower heat and simmer for 15-18 minutes. Plus the syrup has been compressed remove from heat and let cool completely. Store in sterile bottle. We keep the syrup in the refrigerator for about a month! more recipes Greek Recipes @ http://www.funkycook.net/
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 PieHere 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 Quark Cream from NY, US Serves 2 to 4 2 ripe bananas 250 g Quark ( you may also use soft tub cream cheese, or sour cream or mascarpone cheese if you wish ) 1 Tbs lemon zest 2 Tbs milk 1 Tbs honey or to taste 2 Tbs chopped nuts Easy, quick, delicious and healthy esp after a heavy meal. Simple ingredients for a surprisingly good dessert! Multiply as needed. Mash bananas. Mix remaining ingredients except nuts. Blend bananas well with cheese mixture. Sprinkle with the nuts. Perhaps top with some grated nutmeg also.
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 Flambée 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.
Bangers and Mash 2 from Tipperary, Ireland 8 large baking potatoes, peeled and quartered 2 teaspoons butter, divided 1/2 cup milk, or as needed salt and pepper to taste 1 1/2 pounds beef sausage 1/2 cup diced onion 1 (.75 ounce) packet dry brown gravy mix 1 cup water, or as needed Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper. In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender. Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy. Pour half of the gravy into a square casserole dish so that is coats the bottom. Place sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour remaining gravy over them, then top with mashed potatoes. Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.
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.
Basbousa aka Namoura from NY, US 2 cups fine Semolina ( a wheat flour found in Mid East grocers ) 1 tablespoon baking powder. 1/2 cup desiccated (dried coconut )- found in Mid East grocers 1/2 cup of butter/or margarine 4 tbsp oil 3 tablespoon Orange blossom water or rose water or 1 teaspoon pure vanilla 1 cup plain Greek yogurt 1/4 cup white or brown sugar For sugar syrup 1/2 cup white or brown sugar 1/2 cup of water 1 teaspoon lemon juice. 1 tablespoon orange blossom 1 small cinnamon stick(optional) 1 tsp of margarine to grease the baking tray. 1/2 cup whole or chopped nuts for garnish In a large bowl, mix the semolina, baking powder, sugar. Add butter, oil, yogurt and blossom water, mix well with hands, not a mixer until smooth and well incorporated. Add dry coconut last. The dough should be a little solid but very moist. if not moist enough, add a little bit of milk. Grease the baking dish little bit of margarine. Pour your dough and spread it evenly. Garnish it with nuts insert them partially in to the mixture. Preheat oven to 350 F. Place the dish in the middle rack of the oven and bake for 35-40 minutes. After 20 minutes baking, decrease temperature to 250 F for the remaining 15 minutes so not to get the top too dark. The result should be golden brown. Set aside 30 minutes to rest. Poke cake with a fork, here and there. Pour on syrup. Let stand 15 minutes or more before serving. Cut into small squares to serve.
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 Coconut Sauce from US This is a sweet sauce that is best suited for desserts. 1 (14 ounce) can coconut milk 1 cup brown sugar Bring the coconut milk and brown sugar to a boil together in a heavy-bottomed pot. Reduce heat to medium low; cook and stir while boiling until the mixture is thick and the volume has reduced by about half, about 20 minutes.
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"
Basic Za'tar from NY, US 1/2 cup dried hyssop (or thyme) 1/4 cup sumac 1/2 teaspoon salt 1/4 cup chopped parsley 2 tablespoons toasted sesame seeds Other additions: cumin, coriander, mint, fennel, fenugreek, parsley, oregano, dried lemon peel Put the sesame seeds on a small sheet pan or pie plate and toast for 6 minutes. Combine hyssop or thyme, sumac, salt, parsley, and sesame seeds and grind into a fine powder in a spice mill. Store in an airtight container for up to 3 to 4 months. Vary herb and spices for other exotic flavors Use in any recipe that requires Za'tar.
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 Herb Salad from NY, US Herb Salad! If you want more than herbs, of course add greens of choice. 2 cups of fresh basil chopped 1 cup of loosely pack parsley, cilantro, thyme and sage or dill ( or whatever herb you want omitted or included) chopped 1/4 cup of fresh lemon juice 1/3 cup of extra virgin olive oil Chop the herbs, mix the lemon juice and olive oil, serve at once, dividing onto salad plates.
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 Cordon Bleu from Malta 4 skinless, boneless chicken breasts 1/2 teaspoon salt 4 skinless, boneless chicken breasts 1/2 teaspoon pepper 1/4 cup Chili Sauce 1 green onion, finely chopped 4 slices Gruyere cheese 4 slices ham 1 tablespoon melted butter 1 tablespoon olive oil 1 tablespoon Cider Vinegar 1 tablespoon honey 1/2 teaspoon dried thyme 1. Cut a pocket in the side of each chicken breast. Season inside and out with salt and pepper. Blend chili sauce with onions and brush half inside each pocket. 2. Fill pockets with equal amounts of ham and cheese. Stitch pockets tightly closed using toothpicks. Preheat grill to medium high and grease lightly. 3. Stir butter with olive oil, cider vinegar, honey and thyme. Brush chicken all over with some of this mixture. Set the chicken on the grill and reduce the heat to medium. Grill the chicken, covered, for 8 to 10 minutes. Turn and brush with remaining glaze. Grill, covered, for 8 to 10 minutes longer or until cooked through.
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 Donburi from US 1 cup uncooked short-medium grain rice or 2-3 cups hot cooked rice 1/2lb beef round (sliced very thin) 1/4-1/2lb snap peas (or green beans) in bite sized pieces 2 tbsp dark soy sauce 1 tbsp light soy sauce 3/4 cup dashi 2 eggs, beaten 1 tbsp sugar 2-3 green onions (or scallions) sliced thin Cook rice if uncooked according to your favorite method Mix soy sauces, dashi and sugar in small pot, bring to a simmer Add beef and pea pods (or other green vegetable) to simmering liquid. Simmer 5 minutes or until beef is cooked through Add green onion to beef mixture and simmer 1-2 minutes Add beaten egg in slow stream to simmering mixture, scattering it all over the surface of the pot Let egg cook until edges just set, make sure egg doesn't cook completely
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 Marcon from United Kingdom 1 kilo beef, sliced 1/4 inch thick (3 pcs.) 1/4 kilo ground beef liver 200 grams sliced sausages or ham 200 grams pork fat (cut is strips) 3 hard boiled eggs, sliced 100 grams cheddar cheese in strips 100 grams grated cheddar cheese 2 onions, chopped 5 bay leaf (laurel) 1/2 teaspoon of ground black pepper 1/2 cup vinegar 2 teaspoon salt 2 cups of water 2 meters thread or string (for tying) Spread and stretch the sliced beef on your working table. Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver. Roll the sliced beef with all the filling inside and secure with a thread or string. Repeat the procedure for the two remaining beef slices. On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt. Cover the pot and bring to a boil. Simmer for one hour. Add the vinegar and continue to simmer of another hour or until beef is tender. Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top. Notes: A spoon or two of flour can be added to water to thicken the sauce. Instead of boiling in a pot, you can use a pressure cooker for faster cooking. Optional: Garnish with olives before serving.
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 and Pear Puree from US 3 medium beets 5 ounces unsalted butter 1/2 cup minced Vidalia onions 1 1/2 Bosc pears - peeled, cored and minced 2 teaspoons white sugar 3 tablespoons cranberry vinegar 1/4 teaspoon salt Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool. Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes. When the beets are cool enough to handle, peel and coarsely chop. Puree onion mixture in a food processor with metal blade. Add salt and 1/2 of the beets; pulse 4 to 5 times. Add remaining beets, and pulse 2 to 3 times.
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.
Best in Show Blackberry Cobbler from Clancy, Montana USA Bottom layer 1/2 cup margarine 1/2 cup sugar 1 cup flour 2 teaspoons baking powder 1/2 cup milk Top layer 2 cups blackberries 1/2 cup sugar 1/2 cup milk For bottom layer: Mix ingredients like cake batter. Spread batter on bottom of 9 inch greased pan. For top layer: Place blackberries on top of the cobbler batter. Sprinkle the sugar over the blackberries, then pour 1 cup water on top. Bake for 35 minutes to 1 hour or until top is golden brown. Cool before serving. Refrigerate leftovers. Serves 6-8 people. Good served with whipped cream and/or french vanilla ice cream.
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 :)
Bhajia from NY, US Indian Vegetable Fritters 1 cup Cauliflower - shredded 1 cup Carrot - finely shredded 1 cup Broccoli stems - finely shredded 1 medium Jalapeno pepper finely diced (optional) 2 tablespoons Chickpea flour - called Besan 1 tablespoon Curry powder 1/4 teaspoon Salt 2 tablespoons Water as needed Batter 1/4 cup Chickpea flour 1 teaspoon Curry powder 3 tablespoons Water Dipping Sauce 1/2 cup Yogurt - plain, low fat if desired 1/4 teaspoon garlic powder 1/4 cup Cucumber - seeded & shredded Oil for Frying Note this is double fried for best crispy texture but one does not need to double fry them. Mix the fritter ingredients together, adding enough chick pea flour to make the mixture sticky. Taste the mixture and adjust spices or salt as desired. Allow to sit for 5-10 minutes while you make the batter and dipping sauce. Heat the oil in a saucepan or deep fryer to medium hot. A small bit of fritter mix should sizzle right away but not burn in less than a minute. Scoop spoonfuls of fritter mix and form into walnut sized balls. Use a small ice cream scoop, it's about the right size. Drop the balls into the hot oil and fry them to a golden brown. Drain them and set aside until the batch is done. Now take the fried fritters and roll them in the batter to coat each one. Allow them to drain briefly then fry again until deep golden brown. This "second cooking" yields a crispy outside and tender vegetables inside. Remove and drain thoroughly on paper. Serve these hot, presented with the cold yogurt dip or the chutney of your choice. Make about 12 fritters and 1/2 cup of sauce.
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
Bhindi Masala from Tipperary, Ireland 1/2 kg small okra (bhindi) 2 onion (pyaj), finely sliced 2 tomato (tamatar), chopped 1/4 cup oil (tel) 3/4 tsp red chilly powder 1 tsp amchoor powder or fresh lemon juice) 1/2 tsp turmeric (haldi) salt (namak) and freshly ground pepper to taste 1 tsp garam masala 2 Tbsp cut coriander leaves (dhania patta) Wash okra under running water and slice off the ends. Cut each in half. Set aside. Prepare onions and tomatoes. Set aside. In a wok or heavy frying pot heat up the oil and stir fry onions until translucent. Mix in all spices except the garam masala and stir-fry 2 minutes. Mix in the tomatoes and bhoona 1 minute. Mix in the okra and stir-fry 2 minutes. Cover and steam over medium heat up until tender, about 12-15 minutes. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. Decorate with the coriander and serve while hot.
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
Bibim Naeng Myun from US Korean cold noodle recipe courtesy opensourcefood.com Serves 2 2 serving of soba (buckwheat noodles) 1/4 cucumber, julienned 1 hard boiled egg 2 Tbsp Korean chili paste (gochujang) 2 Tbsp soy sauce 2 Tbsp sesame oil 1 Tbsp of honey 1 Tbsp lightly toasted sesame seeds 1 Tbsp water 1 apple or Asian pear, cut into thin slices Now this recipe is very easy to prepare. All you really need to cook is the soba. Just boil the soba until its the way you like, then rinse in cold water. You want the soba to be very cold, so if you want to toss it in the fridge after you rinse, you can do that while you prep the sauce. Grab a mixing bowl and combine your wet ingredients with half of the sesame seeds. Use a whisk and mix well until all the flavors intermingle and get to know each other. Don't overdo the sweet at this point, since the fruit will bring that to party when you assemble. Now all you need to do is add the cold soba to the mixing bowl and mix thoroughly with the sauce. When the soba and sauce is mixed, put your servings into nice bowls and top with the cucumber, fruit slices and a half hard boiled egg. Sprinkle a few sesame seeds on top and you're done! Traditionally, Bibim Naeng Myun is served in a stainless steel or silver bowl to keep the contents cold. Ice cubes are sometimes added for the extra chill. I thought that this dish was cold enough so I didn't really need to add ice. The heartiness of the soba is enough to make this into a nice lunch. It's easy to make and pack for work as well as elegant to serve as a starter for a nice dinner with friends. You can watch the video for this recipe at www.theaimlesscook.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 and Soft Ginger Cookies from US Yield: 24 cookies. 2 1/4 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3/4 cup margarine, softened 1 cup white sugar 1 egg 1 tablespoon water 1/4 cup molasses 2 tablespoons white sugar Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
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 grainy. Add nutmeg and chill. Add rum before serving if you'd like. (may also be served hot as boiled custard) Zum Wohl! Recipe invented by: Jan Jan Culwell
Bigos from Poland One 33 ounce jar of Polonaise Sauerkraut One Savoy Cabbage Two pounds beef Two pounds pork One pound of ``breakfast" sausage links ½ pound smoked bacon One pound Kielbasa One onion One SMALL can of Tomato paste or sauce 3 to 5 Bay Leaves salt, pepper, oil, sugar spices and herbs to your taste First, get a jar of Polonaise Sauerkraut and a pound of kielbasa. Don't use watered down sauerkraut that comes in a plastic sack with lots of water and vinegar. The final product is only as good as the best ingredients you can get. Then, get the best beef and pork with a minimum of fat. Cut off all that you can before cooking. Get a half pound of thick sliced bacon. If you cannot find a Savoy cabbage a regular cabbage works just fine. Start by getting a large pot of water boiling. Add the sauerkraut. Let it bubble away. Cut up the beef and pork into little fork size squares and brown. Generally this takes two frying pans (one each for beef and one each for pork). Season with secret herbs and spices. Grate the cabbage. Throw it into the boiling pot. Chop up the onion and in it goes too. When the beef and pork is browned. Pour both in the pot. Drippings and all. Cut the kielbasa into short pieces and sear in one of the frying pans. The searing keeps kielbasa from mushing up when it spends a lot of time in hot water. When seared, into the pot it goes. Cut all the bacon, except one slice, into half inch long pieces and fry. Drain off the extra fat as necessary. When the bacon is done eat the single strip and throw the pieces in the pot. It's ok to cook the sausage in the same frying pan with the bacon. Little chunks, any size. Add a little (teaspoon full) of salt, a half teaspoon of pepper (go light on this), one eighth cup sugar, and the bay leaves to the pot. And here's the final touch. Dump in a SMALL can of tomato paste or tomato sauce. Stir. Add water as necessary. Cook at low heat. They call this simmer. The longer it simmers, the better it gets. Leftovers can be frozen and thawed. Or you can just store in the refrigerator and reheat through the week
BiltongBiltong (Beef Jerky) Makes 4 servings. 1 lb flank steak, sliced Marinade 1 cup salt 2 oz brown sugar 1/4 cup Worcestershire sauce 1/4 cup soy sauce fresh ground black pepper chili spices or hot pepper flakes, to taste As you travel around East Africa you will see countless Africans selling food along the roadsides, in the markets, or through bus and train windows. They sell fruit, boiled eggs grilled maize, boiled maize, yogurt, milk, soda pop, fried dough balls, samosas, yellow buns, and real seasonal delicacies like roasted mice and termites. The following are a few East African snack foods you can try. "Beef Jerky" is more common in South Africa but still a part of the East African diet. It is generally made from beef, but other game is used when available. Cut strips of meat following the grain of muscle. Make strips 2 inches wide and 1 inch thick. Best made during cool dry weather if possible. Submerse sliced meat in marinade and leave overnight. Hang the strips of meat in a cool, dry, well ventilated place until dry or use a non-heating food dehydrator.
Bing Cherry Mold from USA Bing Cherry Mold 3 cans bing cherries ( 16 oz can each ) 3, 3 oz pkgs of black cherry gelatin 2 1/4 cups boiling water 1 1/2 cup dry sherry 2 1/4 cups cherry syrup ( from the drained cherries or use bottled syrup ) 1 1/2 cups sour cream 1 1/2 cups thin sliced almonds Drain cherries and reserve juice. Dissolve gelatin in the boiling water. Add cherry syrup and sherry. Chill until partially set. Fold in sour cream, cherries and almonds. Pour into a large deep mold and chill until set. Serves 12 or more. Visit our web page: personal as well as fabulous culinary topics http://www.pipeline.com/~rosskat/
Birthday Blueberry Daiquiri from NY, USA For each Daiquiri: 1 pouch ( 4.7 oz ) of instant daiquiri mix 1 1/2 ounces of light rum ( chilled ) 3/4 oz blueberry schnapps or brandy ( chilled ) 1/3 cup fresh or frozen blueberries Requested for my Daughter's 21st birthday: In the blender place all ingredients and blend well till frothy. Pour into chilled glasses. For an extra special drink, garnish with a dollop of whipped heavy cream. Although variations for fruit daiquiris are on the box mix, the addition of blueberry schnapps is my personal addition. You could probably even create your own daiquiri mix ( basically a sugar & lime powder )
Biscotti>If anyone out there in Recipeland has a really good and authentic recipe >for Italian Biscotti (anise and/or chocolate), I would be very grateful. > * Exported from MasterCook * Biscotti Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes And Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Flour 1/8 teaspoon Salt 2 teaspoons Almond or anise extract 1 cup Sugar 2 1/2 teaspoons Baking powder 3 Large eggs 2/3 cup Butter or margarine 1/2 teaspoon Lemon peel Preheat oven to 375 F. Grease a large baking sheet and set aside. Thoroughly stir together flour, baking powder,salt and lemon peel. In large bowl, combine butter and sugar and beat until well blended. Add eggs and extract and beat until light and fluffy. Beat in half the dry ingredients. Stir in remaining dry ingreients with wooden spoon. Divide dough in half. Shape each half into a smooth, evenly shaped log, about 12 inches long.(place in wax paper and roll back and forth to make it easy). Unroll onto baking sheet, spacing them as far apart as possible. Press down logs to flatten slightly. Place in the center of the oven and bake for 25 minutes or until lightly browned. Remove from oven and let cool, then cut logs into 1/2 inch slices, using a sharp knife. Lay slices flat on baking sheet, return to oven and toast 5-7 minutes. Turn slices over and bake 4-5 minutes longer on second side.(the longer the baking time, the crisper the biscotti) Remove from oven onto wire racks to cool. Store in airtight container for up to 2 weeks. Can be frozen. Posted on *Prodigy's Food and Wine Bulletin Board by Marie Arico (CWJS00A) and formatted by GNFK05B.
Biscotti 2>If anyone out there in Recipeland has a really good and authentic recipe >for Italian Biscotti (anise and/or chocolate), I would be very grateful. > Biscotti Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Cakes And Cookies 1 3/4 C Flour 1/2 Tsp Baking powder 1/2 Tsp Baking soda 1/8 Tsp Salt 1/2 C Butter, sweet (softened) 1 C Sugar 2 Egg 1 Tbsp Lemon peel, grated 1 1/2 tsp Vanilla extract 1/2 tsp Almond extract 1 1/2 c Pine nuts 2 tsp Anise seed, crushed Sift flour, baking powder, baking soda, and salt in a small bowl. Cream margarine, add sugar, beat in eggs one at a time until light. Add flour mixture and blend well. Blend in lemon peel and vanilla and almond extracts. Mix in pine nuts and anise seed. Mix until just blended. Cover dough and chill about 2 hours. Preheat oven to 350. Butter and flour 2 baking sheets. Divide dough into 4 pieces. Flour hands and roll each piece into 1 1/2 inch round log. DOUGH IS STICKY. Put 2 logs on each baking sheet - spaced about 4 inches apart. Bake until tops are lightly browned or about 18 minutes. Cool slightly on baking sheets. Transfer logs to a cutting board. Cut crosswise into 1/2 inch thick slices. Put cut side down on baking sheet. Bake about another 10 minutes. Cool on wire rack.
Biscotti Cioccolato >If anyone out there in Recipeland has a really good and authentic recipe >for Italian Biscotti (anise and/or chocolate), I would be very grateful. > * Exported from MasterCook * Biscotti Cioccolato Recipe By : dianna@mips.com (Dianna Vosburg - Consultant) Serving Size : 0 Preparation Time :0:00 Categories : Baking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces (1 cup) whole blanched almonds 1 3/4 cups unsifted unbleached flour 1/2 cup unsweetened cocoa powder (preferably Dutch 1 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons instant espresso or coffee powder 4 ounces bittersweet or semisweet chocolate 3 large eggs 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup granulated sugar Preheat oven to 350. Toast almonds in shallow pan for 12 minutes. Cool. Reduce heat to 300 degrees. Adjust racks to divide oven in thirds. Line two cookie sheets with foil, shiny side up. Sift flour,cocoa,baking soda, salt and espresso powder together. With heavy knife shred chocolate finely. Place chocolate in food processor with metal blade. Add 1/2 cup of sifted ingredients and process for 20-30 secs till chocolate is fine. In large bowl of elec. mixer beat eggs and extracts just to mix. On low speed add chocolate mixture, remaining sifted ingredients, and sugar. Beat to mix. Will be very stiff. Stir in almonds. Turn dough onto floured surface. Form mound. Cut in half. Flour each half and form into sausage shape 12" long. Place sausage shape on baking sheet diagonally. Bake two sheets at a time for 50 mins., reversing sheets top to bottom and front to back once to ensure even baking. Remove sheets from oven. Let cool 10 minutes. Transfer baked strips to cutting board.With serrated knife, cut strips on sharp angle into cookies 1/2" wide. Carefully place cookies, cut side up, on cookie sheets and bake again at 300 for 40 minutes, turning them upside down after 15 or 20 minutes, until cookies are completely dry and crisp. Turn off heat, open oven door and let them cool in oven. Store in airtight cannisters.
Biscotti with Almonds Orange and Chocolate >If anyone out there in Recipeland has a really good and authentic recipe >for Italian Biscotti (anise and/or chocolate), I would be very grateful. > * Exported from MasterCook * Biscotti with Almonds/Orange/Chocolate Recipe By : Jo Anne Merrill Serving Size : 60 Preparation Time :0:00 Categories : Cakes And Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces unsalted butter -- 2 sticks 1 1/2 cups sugar 3 tablespoons orange rind -- finely grated 2 tablespoons vanilla extract -- pure vanilla 6 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 6 eggs -- beaten 1/4 cup amaretto 2 cups almonds, blanched -- toasted,sliced 2 cups chocolate chips -- or pieces Preheat oven to 350 degrees. In an electric mixing bowl, combine butter, sugar, orange peel and vanilla; beat until light and creamy. Sift together the dry ingredients. With the mixer on slow, add dry ingredients to butter mixture and mix until thoroughly combined. Slowly add eggs and amaretto. Add almonds and chocolate just until combined. Remove dough to a floured surface and form into two flat logs about 4 inches wide and the length of your cookie sheet. Lay the logs onto buttered sheets and place on lower rack of the oven. Bake until lightly browned, about 45 minutes. Remove to a rack to cool. With a serrated knife, cut the loaves into half-inch slices, placing the cut slices flat oon the cookie sheet. To make crisp, return them to the lower rack of the oven and cook until golden, 15-20 minutes. Remove the slices to a wire rack to cool then store in an airtight container. Use a decorative tin for gift giving. NOTE: If the biscotti lose their crispness, repeat the crisping stage. Jo Anne Merrill, recipe from the San Diego Union 9/1/93
Biscotti: Anise>If anyone out there in Recipeland has a really good and authentic recipe >for Italian Biscotti (anise and/or chocolate), I would be very grateful. > * Exported from MasterCook * Anise Biscotti Recipe By : FF MailList: Eating Well (Christina Hulbe) Serving Size : 1 Preparation Time :0:00 Categories : Cakes And Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 cup sugar 1 tablespoon anise seed -- crushed 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3 whole egg equivalent -- or 6 egg whites 2 tablespoons lemon zest -- grated -or- 1 tbsp dry zest 1 tablespoon lemon juice Preheat oven to 325 degrees F. Coat baking sheet with non-stick spray or parchment. In a medium bowl, combine flour, sugar, anise seeds, baking powder, baking soda, and salt. Whisk together egg equivalents, lemon zest, and lemon juice, and add to the dry ingredients. Mix well. Working on a floured surface, shape dough into two logs, each about 14 inches long and 1-1/2 inches thick. Set the logs on prepared baking sheet, at least 4 inches apart (the dough will spread during baking). Bake for 20 to 25 minutes, until firm to the touch. Transfer the logs to the rack to cool. Reduce oven temperature to 300 degrees F. Cut the logs diagonally into 1/2-inch-thick slices, using a serrated knife and a gentle sawing motion. Stand the slices on their sides on the baking sheet and return to the oven. Bake for 40 minutes. Remove from oven and cool completely before storing. Biscotti will crisp as they cool. Store, in an air-tight container, up to one month. Makes about 4 dozen biscotti. - - - - - - - - - - - - - - - - - -
Biscotti: Anise 2 TRADITIONAL ANISE BISCOTTI 1-1/3 cups sugar 2 tsp. baking powder 2 tbsp. butter, softened 2 tbsp. (a 1 oz. bottle) anise extract 3 eggs 2-1/4 cups all purpose flour 1 egg plus 1 tsp. water, beaten together for an egg wash Preheat oven to 325x. Combine the sugar, baking powder, margarine and eggs. Blend in the bottle of extract. Add the eggs and the flour, one cup at a time. Add a bit more if the dough is too moist to form into logs. Spoon dough onto a greased cookie sheet and shape into two logs about 12 inches long by 1-1/2 inches wide. Brush the logs with egg wash and bake for 20 minutes. Remove from the oven and cool briefly. Cut the logs diagonally into slices 1 inch thick. Turn each biscotti on its side and bake for 15 minutes more at the same temperature.
Biscotti: Chocolate>If anyone out there in Recipeland has a really good and authentic recipe >for Italian Biscotti (anise and/or chocolate), I would be very grateful. > Chocolate Biscotti Recipe By : FF Mailing List (Christel Reeve) Serving Size : 1 Preparation Time :0:00 Categories : Cakes And Cookies Desserts 1 cup flour 1/2 cup sugar -- or more 1/2 cup cocoa 2 teaspoons flavoring (raspberry,orange, or almond) 2 whole egg equivalent 3/4 teaspoon baking powder 1/4 teaspoon salt splash liquor -- ie, Chambord semisweet chocolate -- melted;optional Combine flour, sugar, cocoa, salt and baking baking powder. Separately, mix flavoring and eggs. Combine. Add splash of liquor or water as needed to have a sticky consistency. If the mixture is too stiff, it won't spread out properly. Put this glob on a greased cookie sheet and arrange it into a log about 15 inches long and 1 1/2 - 2" wide. Bake at 350 for 25 minutes. Remove from oven, let cool a few minutes, then slice diagonally into 1/2- 3/4" slices. I got 18 pieces from mine. Place the slices on their side and put back in the oven (300 degrees) for 15 minutes. Turn over and cook another 10-15 minutes. If you can afford the fat, a small drizzle of semisweet chocolate is wonderful on these when cooled. I used about 2 T. for all the cookies, which added about 6 g. fat to the recipe or 1/3 g. fat each one.
Biscotti: Chocolate FrostingIf anyone out there in Recipeland has a really good and authentic recipe for Italian Biscotti (anise and/or chocolate), I would be very grateful. Chocolate Frosting For Biscotti 1 Cup chocolate chips 2 To 3 Tablespoons Butter 1/2 Cup Powdered Sugar 1 Teaspoon Vanilla In a heavy, small saucepan heat chocolate and butter over low flame until melted. Stir often. Add powdered sugar and vanilla. Frost Biscotte. For a design, run a fork over the frosting while it's soft. Let stand until chocolate is set. Keeps well in an airtight container, but then *everything* in Hawaii keeps well in an airtight container! Mary Spero
Biscotti: Double Chocolate Walnut This is my dad's recipe. He makes them for all my friends. (He's a sweet guy.) As we say here in the Boston area, they're "to die for!" Dad's Double Chocolate Walnut Biscotti 2 cups flour 1/2 cup unsweetened cocoa powder 1 tsp. baking soda 1 tsp. salt 6 Tbsp. softened unsalted butter 1 cup granulated sugar 2 large eggs 1 cup walnuts, chopped 3/4 cup semisweet chocolate chips 1 Tbsp. confectioners' sugar Preheat oven to 350 degrees. Grease a large baking sheet. In a bowl, whisk together flour, cocoa, soda, and salt. In a different bowl, beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips. With floured hands form dough into 2 logs, each 12" long and 2" wide on the prepared cookie sheet. Sprinkle with confectioners' sugar. Bake 35 minutes or until slightly firm to the touch. Cool on the sheet 5 minutes. Cut biscotti diagonally into 3/4" slices. Arrange cut sides down on baking sheet and bake until crisp, around 10 minutes. Cool on rack. Makes around 30. Anita Killian Cambridge, MA
Biscotti: Milk ChocolateThese really are better than ones you can buy. I gave them as Christmas gifts to several chef friends, I've had nothing but compliments. Despite the title, they have a lovely dark color and flavor. Elizabeth Milk Chocolate Biscotti 7 ounces (1 1/3 cups) whole blanched almonds 7 ounces fine quality milk chocolate 1 3/4 cups sifted unbleached flour 1 teaspoon baking soda 1/8 teaspoon salt 1/3 cup unsweetened cocoa 1 cup sugar 4 large eggs 1 teaspoon vanilla extract Toast the almonds in a shallow pan in a preheated 350-degree oven for 12 to 15 minutes, until lightly colored, shaking the pan once or twice. You can tell when they are done by the strong smell of toasted almonds when you open the oven door. Set aside to cool. Cut or break the chocolate into small pieces and place it in the bowl of a food processor fitted with the metal chopping blade. Let stand. Sift together the flour, baking soda, salt, cocoa, and sugar. Add about a cup of these sifted ingredients to the chocolate. Process for about 30 seconds, or until the chocolate is fine and powdery. In a large bowl mix together the processed ingredients with the remaining sifted dry ingredients. Stir in the almonds. In a small bowl beat the eggs with the vanilla just to mix. With a large rubber or wooden spatula stir the egg mixture into the dry ingredients. You might think there is not enough liquid, but there is - just keep stirring. Now place two 20-inch lengths of plastic wrap on the work surface. In order to shape two loaves, spoon a strip of of the dough down the middle of each piece of plastic wrap. Each strip should be 13 to 14 inches long. Flatten the tops. Lift the two long sides of the plastic wrap (hold them together as close as possible to the dough----touching the dough) and----with your hands---press on the plastic wrap to smooth the dough and shape it into an even strip 14 to 15 inches long, 21/2 to 3 inches wide, and 3/4 inch thick (no thicker), with squared ends. If the strips of dough are thicker than they should be, the baked strips will not slice neatly. Transfer to a cookie sheet and place in the freezer for about 2 hours (or as much longer as you wish), until firm enough to be unwrapped. To bake, adjust two tracks to divide the oven into thirds. Preheat the oven to 300 degrees. Line two large cookie sheets with baking parchment or aluminim foil, shiny side up. To transfer the dough to the sheets (the dough might still be a bit sticky; if so, it is OK), open the two long sides of plastic wrap on top of one strip of dough and turn the dough out upside down on the lined sheet, placing it diagonally on the sheet. Slowly peel off the plastic wrap. Repeat with the second strip and the second sheet. Bake for 1 hour, reversing the sheets top to bottom and front to back once during baking to ensure even baking. During baking the strips will spread out (7 to 8 inches wide). After one hour of baking reduce the oven temperature to 275 degrees and remove the sheets from the oven. Immediately, with a wide, metal spatula release a strip from the parchment or foil and place it on a board. Repeat with the second strip. Use a pot holder or a folded towel to hold the hot strip in place, and use a serrated bread knife to cut the strip crossise into slices 1/2 to 3/4 inch wide. Repeat with the second strip. Place the slices, standing upright, on unlined cookie sheets with a little space between them. Bake for 40 minutes, reversing the sheets top to bottom and front to back once during baking. Let cool and store in an airtight container. >From Maida Heatter's Brand New Book of Great Cookies
Bitterballenfrom Rotterdam, Netherlands We have made this recipe several times and is always appreciated by ourselves and by guests. These little meat balls are frequently served at parties and other festive occasions. The Dutch usually serve them with mustard for dipping, and you might want to serve them with a variety of dips, including mustards, chutneys, and barbecue sauces. 4 tbl. butter or margarine 1/2 lb ground beef or veal 1/4 cup carrot, finely diced 1/2 cup onion, finely chopped salt and freshly ground black pepper to taste A grating of fresh nutmeg 1 tbl. fresh lemon juice 2 tbl. parsley, finely chopped 5 tbl. flour 1 cup beef broth or milk 1/2 cup dry bread crumbs 1 egg, beaten with 1 tsp. water Oil for deep frying Heat one tablespoon of the butter in a large skillet over moderate heat and cook the meat, carrots, and onions until the meat is browned and the carrots are tender. Drain the meat in a colander, then place in a mixing bowl. Add the salt, pepper, nutmeg, lemon juice, and parsley and stir to combine. Set the meat mixture aside. Heat the remaining 3 tablespoons of butter in a saucepan over moderate heat and stir in the flour to make a roux. Cook this for 2 to 3 minutes, then add the beef broth or milk. Continue heating, stirring constantly, until the sauce boils and becomes quite thick. Combine the sauce with the meat mixture, stirring to combine them thoroughly, and chill this mixture for at least two hours in the refrigerator, until it has become solid. When the mixture has solidified, roll it into balls about 1 inches in diameter, using your hands. Roll the balls in the bread crumbs, then in the egg and water mixture, then in the bread crumbs again. Fry a few at a time in a deep fryer with at least 2 inches of oil at 375 degrees until golden (about 2 to 3 minutes). Drain on paper towels and serve immediately.
Black and Tan Onion Rings from Yardley, PA Black and Tan Onion Rings Despite the title, this recipe contains no alcohol. I created this recipe one day and pretty much improvised. I'll try to supply a recipe with beer another day. In any case, the reason for the title is the texture. This recipe yields onion rings that are crispy and tasty on the outside and tender on the inside. According to me the best results of this recipe are the texture of the product and the fact that these rings don't taste as fatty as most other varieties. And, with the ingredients I'm using here, I'm convinced that this is a low-fat version. Honestly, these are the best onion rings I have ever had. If you've seen other recipes for onion rings, you'll probably notice the absence of buttermilk and the presense of chicken or vegetable stock here. I did this because I simply had no buttermilk at the time and instead of using a bland ingredient or another ingredient that would yield more fat content, I opted for the stock. Hey, sodium isn't a vice for me right now so why not? Ingredients 2 large sweet onions (i.e. Vidalia, Mayan, etc.) *2 cups all-purpose flour *1 1/2 cups chicken or vegetable stock (maybe more, see note below) 1 T salt (optional) 2+ tsp paprika 1/4+ tsp cayenne pepper 2 dried ancho peppers, flaked (or use your favorite chili pepper) Vegetable oil (for frying) Cut onions into 1/4-inch slices and separate concentric rings. Set aside. Mix flour, salt (optionally), paprika, cayenne pepper, and the pepper flakes. Add stock until mixture takes on a batter consistency -- see note below. Pour oil into heavy saucepan, wok, or deep fryer to a depth of 2 to 3 inches. Heat to 350F. Preferably with tongs, coat each ring individually until completely covered with batter. In batches, place rings into the oil until batter takes on various shades of medium and dark brown. Remove rings from oil and place on dioxin-free paper towel to absorb the excess oil. Serves about 8. * I'm not sure exactly how much stock to use here but start with the recommended 1 1/2 cups and add flour and stock intermittently until a batter texture is achieved.
Black And White Chocolate Macaroon Tart With Raspberry Sauce from UK Black And White Chocolate Macaroon Tart With Raspberry Sauce This is 1 of 92 Gourmet & Bon Appetit recipes from September/October 1993 added to the Epicurious archive at The UK Recipe Archive this week in both Mastercook and Mealmaster formats. There are now 2376 Gourmet & Bon Appetit recipes on-line at The UK Recipe archive. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Black And White Chocolate Macaroon Tart With Raspberry Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : October 1993 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR THE MACAROON SHELL*** 2 cups sweetened flaked coconut 2 tablespoons all-purpose flour 1/2 teaspoon salt 2 large egg whites 1/3 cup sugar ***FOR THE FILLING*** 2 large egg yolks 2/3 cup heavy cream 6 ounces fine-quality bittersweet chocolate -- (not unsweetened), -- chopped 2 tablespoons rum 6 ounces fine-quality white chocolate -- chopped 1/2 cup sour cream ***FOR THE RASPBERRY SAUCE*** a -- (10-ounce) package -- frozen raspberries -- in light syrup, -- thawed Make the macaroon shell: Preheat the oven to 375F. Butter generously the bottom and sides of a 9-inch square or 10-inch round tart pan with a removable bottom, line the bottom with parchment paper, and butter the paper. In a bowl toss together the coconut, the flour, and the salt. In another bowl whisk together the egg whites and the sugar until the mixture is white and foamy, stir the sugar mixture into the coconut mixture, and with a rubber spatula spread the mixture evenly on the bottom and up the sides of pan. Bake the shell in the middle of the oven for 20 to 25 minutes, or until it is firm and golden, loosen it from the sides of the pan with a small knife, and remove the sides of the pan. Let the shell cool completely on a rack, remove the bottom of the pan, peeling off the paper from the bottom of the shell, and put the shell on a platter. Make the filling: In a small metal bowl whisk together the egg yolks and the heavy cream, set the bowl over a saucepan of simmering water, and cook the mixture whisking constantly, until it is thickened and registers 160F. on a candy thermometer. Remove the bowl from the pan, add the bittersweet chocolate, stirring until the chocolate is melted, and stir in the rum. In another small metal bowl set over the pan of barely simmering water melt the white chocolate, stirring, stir in the sour cream, and stir the mixture until it is just smooth. Remove the bowl from the pan and let the white and dark chocoalte mixtures cool to warm, stirring frequently. Spoon the chocolate mixtures into the macaroon shell, alternating them, shake the platter gently to settle them together. Chill the tart, covered loosely, for 8 hours, or until it is set. The tart may be made 1 day in advance and kept covered and chilled. Make the sauce: Force the raspberries through a fine sieve into a bowl, pressing hard on the solids, scrape the pulp from the underside of the sieve into the sauce, and whisk the sauce until it is combined well. The sauce may be made 2 days in advance and kept covered and chilled. Arrange slices of the tart on each of 8 dessert plates and pour some of the raspberry sauce around them. Serves 8. Gourmet October 1993 Converted by MC_Buster. The UK Recipe Archive - http://recipes.reedsweb.net/ 22,000+ 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!
Black and White Salsa from Yardley, PA 1-1/2 Cups Cooked and Drained Black Beans or 1 16-ounce Can Black Beans, Drained 1-1/2 Cups Cooked and Drained Great Northern Beans or 1 16-ounce Can Great Northe 1 Cup Diced Tomatoes 3 Tablespoons White Wine Vinegar 1/4 Cup Chipped Cilantro 1/4 Cup Chopped Red Onion 2 Tablespoons Chopped Jalapeno Pepper 2 Cloves Garlic, Minced 1/2 Teaspoon Salt and Sugar 1/8 Teaspoon Ground Black Pepper In medium bowl, toss everything together. Serve.
Black and White Soup from Yardley, Pennsylvania Black and White Soup Recently, someone e-mailed me a request for this specific recipe. I found this at epicurious.com. Other credits are at the end of this recipe. Enjoy! BLACK & WHITE SOUP This is actually two soups that can be served separately or together. Each soup serves four; combined, the two serve eight. cheddar cheese soup 2 tablespoons (1/4 stick) butter 1/2 large red bell pepper, cut into matchstick-size pieces 1/2 large yellow bell pepper, cut into matchstick-size pieces 1/2 large green bell pepper, cut into matchstick-size pieces 1 large onion, chopped 2 garlic cloves, minced 1/4 cup all purpose flour 1 1/2 cups chicken stock or canned low-salt chicken broth 1 cup whole milk 1 cup whipping cream 8 ounces sharp white cheddar cheese, grated (about 2 cups) Black Bean Soup Purchased tomatillo salsa Sour cream for cheese soup: Melt butter in heavy large pot over medium heat. Add peppers, onion and garlic. Sauté vegetables until tender, about 6 minutes. Add flour and stir 2 minutes. Whisk in stock, then milk and cream. Simmer until slightly thickened, stirring constantly, about 3 minutes. Gradually add cheese 1/2 cup at a time, stirring after each addition until melted and smooth. Season to taste with salt and pepper. To serve, simultaneously ladle generous 1/2 cup cheese soup and generous 1/2 cup Black Bean Soup into shallow bowls, allowing soups to meet in center. Top with tomatillo salsa and sour cream. Makes 8 servings. Bon Appétit October 1999 R.S.V.P. Boudro's On the Riverwalk, San Antonio, TX
Black Bass with Sicilian Pestofrom Tipperary, Ireland Serves 4 For the bass: 2 tablespoons extra-virgin olive oil 4 boneless black bass fillets (about 2 pounds total) 1/4 teaspoon each of salt and pepper 1/2 teaspoon dried oregano 1 teaspoon each of lemon zest and orange zest (3 passes of the microplane) 2 scallions, whites only, chopped very fine 1/4 cup white vermouth or white wine 1 tablespoon butter For the pesto: 3/4 cup oil-packed sun-dried tomatoes 1/4 cup extra-virgin olive oil, plus more for drizzling 1 clove garlic, peeled 1/2 cup sliced blanched almonds 1/2 cup fresh basil (about 15 leaves), chopped 1/2 cup parsley, chopped 1/2 cup celery leaf, chopped To prepare the bass: Preheat the oven to 375. Pour the olive oil into a baking dish. Using a sharp knife, make 4 shallow diagonal incisions in the skin side of each fillet. (This keeps the fish from curling up and getting tough.) Season the fillets with salt, pepper, oregano, and the lemon and orange zest and shake the scallions over the top. Lay them in the baking dish skin-side up. Pour the vermouth or wine over the fish. Break up the butter with your fingers and place little bits across the fish. Bake the fish, uncovered, until the flesh turns just white and is semi-firm to the touch, about 5 to 8 minutes. When you cut into the fish, the center should be just opaque. To prepare the pesto: Drain the sun-dried tomatoes and put them in the blender with the olive oil, garlic, almonds, and 1 cup of hot tap water. Blend on high until the ingredients have combined into a chunky sauce, about 1 minute. To finish: Remove the fish from the baking dish to a plate but do not discard the juices in the bottom of the pan. Add half the pesto to the juices in the baking dish and mix together over low heat until everything is combined. Add the chopped basil, parsley, and celery leaf, and mix to combine all the ingredients. If the pesto seems too thick for your taste, adjust the consistency by adding a little more hot tap water. Spoon a portion of the pesto onto the bottom of each serving plate and place a fish fillet on top. Drizzle more extra-virgin olive oil over the top. Serve immediately.
Black Bean and Vegetable Burrito I received this from another site, thought all might enjoy. For all of the people looking for a modern version of the burrito. I hope you enjoy this dish. Terry { Exported from MasterCook Mac } Black Bean & Vegetable Burrito Serving Size: 4 Preparation Time: 0:00 Categories: Tortilla things Amount Measure Ingredient 1/2 yellow bell pepper julienned 1/2 red bell pepper julienned 1/2 cup mushroom sliced 1/2 cup corn 1 carrot julienned 1 can black beans drained 1 teaspoon chili powder 1 teaspoon cumin 2 tablespoons brown sugar dash salt 1/4 cup balsamic vinegar 4 flour tortillas Saute peppers and carrot in a little olive oil until just barely tender. Add the mushrooms and corn. Saute until nice color. Add the brown sugar, chili powder, cumin, salt and stir around. Add the vinegar and deglaze the pan. You may need to add a splash of water depending on how much water is in the vegetables and how much chili powder you use. Add the drained beans and heat through. Microwave tortillas for 45 seconds in damp paper towel to soften. And fill with the cooked mixture and serve with salsa and sour cream if desired. Notes: I hope you enjoy this dish I designed a few years ago. The play between the brown sugar and balsamic vinegar is quite nice. source >Terry's Audiobooks >http://www.cuc.edu/~wgts/Audio/audbook.html >Talk Radio Page >http://www.idsonline.com/terraflora/index.html Submitted by Marina Phx. Az.
Black Bean and Vegetable Burrito I received this from another site, thought all might enjoy. For all of the people looking for a modern version of the burrito. I hope you enjoy this dish. Terry { Exported from MasterCook Mac } Black Bean & Vegetable Burrito Serving Size: 4 Preparation Time: 0:00 Categories: Tortilla things Amount Measure Ingredient 1/2 yellow bell pepper julienned 1/2 red bell pepper julienned 1/2 cup mushroom sliced 1/2 cup corn 1 carrot julienned 1 can black beans drained 1 teaspoon chili powder 1 teaspoon cumin 2 tablespoons brown sugar dash salt 1/4 cup balsamic vinegar 4 flour tortillas Saute peppers and carrot in a little olive oil until just barely tender. Add the mushrooms and corn. Saute until nice color. Add the brown sugar, chili powder, cumin, salt and stir around. Add the vinegar and deglaze the pan. You may need to add a splash of water depending on how much water is in the vegetables and how much chili powder you use. Add the drained beans and heat through. Microwave tortillas for 45 seconds in damp paper towel to soften. And fill with the cooked mixture and serve with salsa and sour cream if desired. Notes: I hope you enjoy this dish I designed a few years ago. The play between the brown sugar and balsamic vinegar is quite nice. source >Terry's Audiobooks >http://www.cuc.edu/~wgts/Audio/audbook.html >Talk Radio Page >http://www.idsonline.com/terraflora/index.html Submitted by Marina Phx. Az.
Black Bean Burgers 2, 15 oz can black beans 1/2 cup chunky salsa 1/4 cup yellow cornmeal 1/2 cup white or whole wheat flour 1 tsp cumin 1 clove garlic salt and pepper to taste These are surprisingly delicious and they held together very nicely. A good alternative to have on hand for non meat eaters. Rinse and drain beans. Place in food processor and process until almost smooth. Add remainders and process well mixed Divide into 6 portions and make patties with your hands. Chill well. To prepare: heat some olive oil in skillet and cook until browned on both sides. Serves on buns with lettuce, tomatoes and onions. Note: add some fresh chopped parsley or cilantro if desired to the bean mixture Serves 6
Black Bean Burgers With Salsa Guacamole from UK Black Bean Burgers With Salsa Guacamole This is 1 of 100 recipes added to the vegetarian archive at The Uk Recipe Archive this week. There are now 700 vegetarian recipes, mostly from vegetarian cookbooks, on-line at The Uk Recipe Archive in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ If you have any problems accessing the site use the alternative URL- http://www.7thgate.com/~recipes/ * Exported from MasterCook * Black Bean Burgers With Salsa Guacamole (No-Tofu) Recipe By : Sharon Sassaman Claessens, THE NO-TOFU VEGETARIAN COOKBOOK Serving Size : 4 Preparation Time :0:00 Categories : Veg07 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup bulgur 1 1/4 cups boiling water 15 ounces canned black beans -- drained 1/2 cup grated onion -- squeezed dry 1 tablespoon extra virgin olive oil 1 tablespoon fresh parsley 1 clove garlic -- minced 1/2 jalapeno chile pepper -- seeded and coarsely chopped 1/4 teaspoon salt 1/4 teaspoon chili powder 1/4 teaspoon ground cumin 1 dash freshly ground black pepper 1/2 cup stone-ground yellow cornmeal 1 tablespoon vegetable oil -- approximately 1 avocado -- peeled halved and pitted 1/4 cup salsa 1 teaspoon minced fresh cilantro 4 hamburger rolls 1 tomato -- peeled seeded and diced 2 green onions -- thinly sliced on the diagonal INTRO - One of the great delights of these burgers is their wonderful aroma as they cook. 1) Place bulgur in a small bowl and cover with boiling water. Let stand 10 minutes. Drain well. Place soaked bulgur in a food processor with the beans, onion, olive oil, parsley, garlic, jalapeno, salt, chili powder, cumin and pepper. Process until smooth, scraping down the sides of the bowl as necessary. 2) Form bean mixture into 4 patties. Carefully dredge patties in the cornmeal. Heat oil in a nonstick skillet over medium heat. Add patties and cook, turning to brown both sides, about 5 minutes. 3) While bean patties are cooking, mash the avocado in a small bowl and stir in salsa and cilantro. 4) To serve, place bean patties on rolls, top with avocado mixture, diced tomato and green onions. EACH: 531 cals, 25% from fat, (15g total fat), 86g carbs, (22g fiber), 20g protein.
Black Bean Chili I made these earlier in the week and they are pretty good if you like beans. I froze some of each in the freezer for later this summer when it gets hot. Enjoy:-) * Exported from MasterCook Mac * Black Bean Chili Recipe By : The Great Turkey Cookbook Serving Size : 8 Preparation Time :0:15 Categories : Bean Leftover Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tsp olive oil 1/2 c onions -- chopped 1/2 c bell peppers -- chopped 2 cloves garlic 4 tbsps chili powder 1 tbsp oregano 2 tsps cumin 1 tsp salt 3 c turkey light meat, skinless -- cooked and cubed 29 ozs crushed tomatoes 1 c water 32 ozs black beans -- drained and washed 1/2 c fat-free cheddar cheese -- grated In a large skillet over medium heat, warm oil. Add onions, bell peppers, and garlic. Cook until vegetables are tender. Add chili powder, oregano, cumin, and salt. Stir in turkey, tomatoes, water. Simmer, uncovered, for 15 minutes. Stir in beans; cook for 15 minutes longer or until slightly thickened. - - - - - - - - - - - - - - - - - - Per serving: 523 Calories; 4g Fat (6% calories from fat); 42g Protein; 83g Carbohydrate; 36mg Cholesterol; 686mg Sodium Serving Ideas : Serve chili topped with fat-free cheese. * Exported from MasterCook Mac * White Turkey Chili Recipe By : The Great Turkey Cookbook Serving Size : 6 Preparation Time :0:15 Categories : Bean Leftover Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c onions -- chopped 1/2 c bell peppers -- chopped 2 cloves garlic -- minced 1/2 tsp olive oil 1 tsp cumin 1 tsp oregano 1/4 tsp cayenne pepper 1/4 tsp salt 1 c chicken broth 19 ozs cannellini beans -- drained and washed 2 c turkey light meat, skinless -- cooked and cubed 1/2 c low-fat Monterey Jack cheese -- grated In a 3-quart saucepan over medium heat, cook onions, bell peppers, and garlic in oil until tender. Add cumin, oregano, cayenne pepper, and salt. Cook for 1 minute. Stir in beans and turkey. Bring to a boil; reduce heat and simmer for, uncovered, for 30 minutes or until slightly thickened. - - - - - - - - - - - - - - - - - - Per serving: 443 Calories; 6g Fat (12% calories from fat); 42g Protein; 57g Carbohydrate; 46mg Cholesterol; 693mg Sodium NOTES : To serve, ladle into bowls and top each with 2 tablespoons cheese. -- Anita A. Matejka Texas USA
Black Bean Chowder * Exported from MasterCook * Black Bean Chowder Recipe By : Fast & Healthy Sept-Oct 96 Serving Size : 4 Preparation Time :0:00 Categories : Soup & Stew Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cooked 97% fat free ham -- cut in 1/2" cubes 1 medium onion -- chopped 2 cans (15 oz.) black beans -- undrained 1 can (14.5 oz.) whole tomatoes -- undrained--cut up 1 teaspoon chili powder Spray large nonstick saucepan with nonstick cooking spray. Add ham and onion; cook over medium heat for 4-6 minutes or until onion is tender, stirring occasionally. Stir in remaining ingredients. Bring to a boil. Reduce heat to medium-low; simmer 20 minutes or until slightly thickened. If desired, garnish each serving with a few crushed baked tortilla chips. Makes 4 servings--240 calories--20 from fat--2 grams fat.
Black Bean Salad from New York, USA Black Bean Salad 1 15 ounce can black beans, rinsed and drained (in the northeast, Goya is the best brand) 2 eaqrs worth of corn kernals, blanhed in boiling water for 30 seconds 2 jalepeno peppers, diced, seeded or not, as desired 2 plum tomatoes, seeded and diced 1/2 cup diced red onion 2 cloves garlic, minced 1/4 cup minced fresh cilantro Juice of 1 lime Olive or peanut oil to taste 2 tsp. southwest seasoning mix several dashes of Jalepeno sauce Salt and pepper to taste Mix together the first seven ingredients Whisk together the second four ingredients and toss with bean mixture. Chill. Salt and pepper to taste Makes 4 good sized salad servings NOTE: Mix this half and half with rice and you've got a great vegetarian meal.
Black Bean Salsa Hi everyone! Just a recipe I want to share--enjoy!! This recipe is great for an appetizer or put over potatoes or rice for a quick light meal. BLACK BEAN SALSA 2 (15 ounce) cans black beans, or the equivalent of fresh soaked beans, rinsed and drained 1 (17 ounce) can whole kernel corn, drained 3 tomatoes, coarsely chopped 1 large avocado, peeled and chopped 1 large onion, chopped (can use any type: purple, vidalia, etc) 1/4 cup chopped fresh cilantro (or 1 tsp dried parsley) 4 tbs lemon juice 2 tbs olive oil 1 tbs red wine vinegar 1 tsp salt 1/2 tsp pepper Combine all ingredients in a large jar or bowl; cover and chill at least 12 hours or overnight to let the flavors blend. Makes about 6 cups. Enjoy! Julie Michigan, USA
Black Bean Soup with Cilantrofrom New York, USA 1 pkg ( 1 lb ) dried black beans water or stock to cover when cooking 6 cloves garlic minced 1 lg carrot coarse chopped 1 lg onion coarse chopped salt pepper dashes of hot sauce dried or fresh cilantro to taste garnish: sour cream, grated carrot or chopped cilantro Cover beans with water and soak over night. Drain and rinse. Place in soup pot and cover 2 inches over beans with chicken stock or water. Add onions, carrots and garlic. Bring to a boil. Reduce heat , cover and simmer until beans are very tender. With a hand blender, puree soup smooth. Season with salt, pepper, dashes of hot sauce and either fresh chopped cilantro or dried to taste. Simmer soup another 10 minutes to blend flavors. Serve in bowls and garnish if desired with dollops of sour cream, grated carrot and finely chopped cilantro. Yield 8 serving. Soup freezes well. Visit our web page, Home of: Joan's Culinary Baking Adventures & Joan's Quality Cuisine http://www.pipeline.com/~rosskat/
Black Bean Vegetable Soup Black Bean Vegetable Soup This recipe comes from Canadian Living Magazine. It is simple, tasty and filling, especially for our cold winter nights in Alberta. Any kind of canned beans can be used instead of black beans. A dash of Hot Sauce at the table is a nice touch. 1 Tbsp. vegetable oil 1 onion, chopped 1 clove garlic, minced 2 carrots, chopped 2 tsp. chili powder 1 tsp. ground cumin 4 cups vegetable stock 2 cans (each 14oz/398ml) black beans, drained and rinsed 1 can (7oz/199ml) corn kernels 1/4 tsp. pepper 1 can (10oz/284ml) stewed tomatoes In large saucepan, heat oil over medium heat; cook onion, garlic and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn and pepper; bring to boil. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover and simmer for 10 to 15 minutes or until carrots are tender. Makes 6 servings. Per Serving: About 180 calories, 8 g protein, 4 g fat, 31 g carbohydrate, very high source fibre Enjoy! Evelyn
Black Cat Cupcakes These turned out very well. I made them using Halloween paper muffin cups. * Exported from MasterCook Mac * Black Cat Cupcakes Recipe By : Recipes From Nabisco's Kitchen Serving Size : 24 Preparation Time :0:10 Categories : Holiday/Halloween Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 c Reduced Fat Oreo® cookie crumbs 18 1/4 ozs reduced fat chocolate cake mix 24 pcs Halloween Oreo® cookies 16 ozs reduced fat milk chocolate frosting black string licorice jelly beans semisweet chocolate chips Preheat oven to 350. Prepare 24-2 1/2" muffin cups with cooking spray and flour; set aside. Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes. Remove from pans; cool on wire rack. Make cat faces on each of the remaining cookies: using some frosting, attach 4-1 1/2" licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears. Let set at least 30 minutes. Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place 3" piece licorice string on back half of each cupcake for tail. - - - - - - - - - - - - - - - - - - Per serving: 274 Calories; 8g Fat (25% calories from fat); 2g Protein; 50g Carbohydrate; 0mg Cholesterol; 342mg Sodium _____ Anita A. Matejka ______________________________________________________________________________ DO NOT include my name or e-mail address in any mailing lists or web sites unless I explicitly make the request!
Black Currant Salad Dressing1 tsp Dijon mustard juice from 2 lemons juice from one lime 3 Tbs. bottled black currant juice 1 oz white wine 1 oz currant vinegar ( or use raspberry vinegar ) 1/2 cup walnut oil salt and pepper to taste a bit of sugar if needed Place all in dressing bottle and shake well or whirl all in blender. Correct seasonings. Use for fresh salad greens or cooked steamed vegetable. Multiply as needed. Should have a piquant flavor.
Black Eye Pea Salad from New York, USA Joan's Black Eye Pea Salad 1 pkg (1 lb.) frozen Black Eye Peas 1 cup water 1 small red onion finely chopped 1 half large red bell pepper, finely chopped 2 Tbs. minced fresh parsley Dressing: 1/4 cup olive oil 2 Tbs. white vinegar 2 Tbs. sugar salt and pepper to taste dash of hot sauce to taste (optional) A delicious healthy salad alternative: Heat peas with water to boiling, reduce heat, simmer and cover till peas are tender. Drain well and cool. Combine with finely chopped vegetables and parsley and season with a dressing to taste from olive oil, sugar, vinegar and salt and pepper to taste. Dressing should taste piquant.Serve room temperature or well chilled. Serves 6.
Black Eye Peas from NY, USA 1 pkg, 1 lb. frozen black eye peas 2 cups water or broth ( chicken or beef ) 1 large onion chopped 1 clove of garlic smashed 1/4 cup Baco's ( soy bacon tasting product ) or to taste OR a real meat bone, bacon or sausage- see recipe below salt, black pepper to taste soy sauce to taste chopped parsley to garnish Place frozen peas in sauce pot with chopped onion, garlic, broth , Baco's and seasonings. Bring to boil then cover and simmer about 30 minutes or until beans are tender. Remove from heat covered and let beans absorb any excess liquid. Serves 6. Note: typically a ham hock, bacon, sausage etc is simmered with the beans to add to the flavor. Turkey sausage is a good substitute for those who don't eat pork products. Omit any meat for vegetarian recipe.
Black Forest Brownies from NY, US Yield: 18 1 1/3 cups flour 1 tsp baking powder 1/2 tsp salt 1 cup butter or margarine 1 cup baking cocoa ( regular or Dutched ) 4 eggs 2 cups sugar 1 1/2 tsp vanilla 1 tsp almond 1 cup chopped maraschino cherries 1/2 cup nuts chopped Topping: ( frosting ) 1/4 cup butter or margarine 1 tsp vanilla 2 cups powdered sugar 6 tbs baking cocoa ( regular or , Dutch processed ) 1/4 cup milk 1/4 cup chopped nuts I ordered one of those new brownie baking pans from the T.V. and made some brownies in it with a sticky glaze. They came out great! Easy to remove, did not stick to the pan and consistent pieces. Use any favorite brownie recipe you wish. My family loves this cherry and nut version. Of course the recipe can be baked in any 9x13 oblong pan. Melt butter in a saucepan, set aside. Combine flour, baking powder and salt. Stir cocoa into butter and then blend in sugar and extracts, add eggs one at a time and blend well. Stir into flour mixture to blend well. Stir in nuts and cherries. Spray the pan and insert with cooking spray. Add batter and smooth in pan. Place in the insert into pan. Bake brownies in a 350F until tested done ( about 30 to 35 minutes ) Remove to a rack to cool. Make glaze ingredients by blending everything smooth. Carefully place a heaped spoonful of icing into each of 18 inserts to cover hot brownies. It will melt! Sprinkle with the chopped nuts. Cool completely! Chill pan in the refrigerator. Carefully remove insert from pan to release 18 perfect brownies. Use the brownie rack to remove sides of the pan so the bottom of cake pan then remains holding the brownies
Black Forest Brownies a la Mode These are good if you like chocolate. They are more fat than we are accustomed to but we splurge sometimes. * Exported from MasterCook Mac * Black Forest Brownies A La Mode Recipe By : Comstock® Makin' It Easy Recipes Serving Size : 16 Preparation Time :0:05 Categories : Cookie And Bar Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 21 1/2 ozs brownie mix 1 c cherry pie filling 1/4 c oil 2 egg whites -- whipped 1 c semisweet chocolate chips 2 c low-fat vanilla ice cream Preheat oven to 350. prepare a 13 x 9" pan with cooking spray and flour; set aside. In a mixing bowl, combine brownie mix, cherry pie filling, oil, and egg whites. Pour into prepared pan. Bake for 30 minutes. Remove from oven, sprinkle with chocolate chips, spread when melted. - - - - - - - - - - - - - - - - - - Per serving: 282 Calories; 11g Fat (35% calories from fat); 3g Protein; 45g Carbohydrate; 1mg Cholesterol; 187mg Sodium NOTES : To serve, top each serving with low-fat vanilla ice cream and spoonful of remaining cherry pie filling. -- Anita A. Matejka Texas, USA
Black Forest Cherry Cake Title: Black Forest Cherry Cake Categories: Desserts, Cakes, Chocolate c, Cherries Yield: 1 servings 1 3/4 c All purpose flour 1 ts Baking powder 1/2 ts Salt 2 oz Semisweet chocolate 1 Stick butter 3/4 c Granulated sugar 4 Eggs 1 ts Almond extract -FILLING & TOPPING: 2 c Whipping cream 2/3 c Confectioners sugar 1/3 c Kirsch 16 oz Can pitted red tart cherries -drained (reserve liquid) 12 Maraschino cherries w/stems -Chocolate curls CAKE: Need two 9-inch round cake pans. In a bowl, combine flour, baking powder and salt. In double boiler or microwave, melt chocolate over low heat. Cool. In another mixing bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add melted chocolate and gradually add the flour mixture. Add almond extract. Pour batter into greased and floured pans. Bake in a preheated 350 degree oven for 30-35 minutes, or until a cake tester comes out clean. Cool in pan 5 minutes, then on a wire rack. Cut each layer horizontally, to make four layers. FILLING AND TOPPING: Need a pastry bag with a star tube. In a mixing bowl, beat cream until stiff. Gradually add confectioners' sugar. Sprinkle 1/3 kirsch on a layer of the cake. Cover with whipped cream and add 1/3 of the drained cherries. Place a second layer on top and repeat. Then a third. Top the cake with a fourth layer. Spread 2/3 of the remaining whipped cream on the top and sides of the cake. Place last amount of whipped cream in a pastry bag and pipe rosettes of whipped cream around the top edge. Top rosettes with stemmed cherries and garnish top center and sides with chocolate curls (made by shaving a chocolate bar with a vegetable peeler). From: Fred Towner Date: 20 Jun 94 Submitted By DALE SHIPP On 08-24-94 (2046)
Black Forest Pie This was very good:-) I used a whole can of cherry pie filling instead of the 1 cup. * Exported from MasterCook Mac * Black Forest Pie Recipe By : Cool Whip® Get-Togethers, Easy Recipes For Every Occasion Serving Size : 8 Preparation Time :0:10 Categories : Pie/Crust/Topping Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---Crust---- 1 1/2 c fat-free chocolate cookie crumbs 1 tbsp oil ----Filling---- 8 ozs Cool Whip® Free -- thawed 1 c skim milk 3 ozs fat-free chocolate pudding mix 1 c cherry pie filling Preheat oven to 350. Prepare a 9" pie pan with cooking spray and flour; set aside. To prepare crust, combine chocolate cookies crumbs and oil in a small mixing bowl. Press into prepared pan. Bake for 10 minutes. To prepare filling, spread 1 cup whipped topping onto bottom of prebaked crust. Pour milk into a mixing bowl. Add chocolate mix. Beat with wire whisk 2 minutes. Gently stir in 1 1/2 cups whipped topping. Spread pudding mixture over whipped in crust. Spread remaining whipped topping over pudding mixture, leaving a 1" border and forming a slight depression in center of whipped topping. Spoon cherry pie filling into center. Refrigerate 2 hours or until set. - - - - - - - - - - - - - - - - - - Per serving: 298 Calories; 3g Fat (8% calories from fat); 4g Protein; 60g Carbohydrate; 0mg Cholesterol; 283mg Sodium _____ Anita A. Matejka ______________________________________________________________________________ DO NOT include my name or e-mail address in any mailing lists or web sites unless I explicitly make the request!
Black GulamanServes 4. 1 can of grass jelly (black) 6 cups of water 4 cups of dark brown sugar 1 teaspoon vanilla extract 750 ml cold water To make the arnibal (syrup): Boil six cups of water in a saucepan. When it comes to boil, add four cups of brown sugar. Stir the mixture continously until the sugar dissolved. While stirring, simmer until the mixture thickens. To make the drink: Add vanilla extract and about one and a half cup of arnibal into 750ml of cold (in a pitcher). Stir well. Cut grass jelly into small thin cubes and add into the pitcher. Best served cold, without ice. Enjoy.
Black Jack Barbecue Sauce from NY, USA 1 cup oil 2 cups chopped onion 2 tbs chopped garlic 1/2 cup cider vinegar 1 cup brewed black coffee 1 cup Worcestershire sauce 1 cup catsup 1/2 cup brown sugar 1 tsp red pepper 1 tsp salt Sauté onions and garlic in the oil. Add the remainders and cook and stir frequently about 10 minutes . Correct seasonings. Use as an all-purpose barbecue sauce.
Black Magic Dessert BLACK MAGIC DESSERT Ingredients : 1 (6 oz.) pkg. semi-sweet chocolate 1 tsp. sugar 2 tsp. water 4 egg yolks, well beaten 4 egg whites 1 c. heavy cream 1 (10 inch) angel food loaf cake or sm. angel food cake Preparation : Melt chocolate, sugar, and water in double boiler. Stir egg yolks, in gradually. Beat well. Let cool to room temperature. Beat egg whites. Add half of beaten egg whites to chocolate mixture, blend. Fold in remaining whites. Whip heavy cream. Fold into chocolate mixture. Tear angel food cake into bite-size pieces. Grease a loaf pan and fill by alternating layers of cake pieces and chocolate. Top with chocolate. Chill 24 hours.
Black Sesame Ice Creamfrom Yardley, PA, USA Serves 4 3 cup milk 2/3 cup cream 3 T glucose 1 cup sugar 1/2 cup egg yolk (approx. 2 to 4) 2 T black sesame seeds Bring the milk, cream, glucose and half of the sugar to a boil. Mix the rest of the sugar together with the egg yolk. Pour the hot milk mixture into the egg mixture. Roast the black sesame seed lightly. (Just to bring out the aroma). Let it cool down before grinding it. Add the black sesame seed into the cooled mixture. Pour the mixture into the ice cream machine. When finished, refrigerate it.
Black Sticky Rice Puddingfrom Yardley, PA Kow Neuw Dum Peiak (Thailand) 2 servings 1 dash salt 2-3 tablespoons coconut milk 1/3 cup sugar 5-6 cups water 1/2 cup black sticky rice Boil the black sticky rice with 3 cups of water with the lid off. Reduce the heat to simmer after the water starts to boil. Barely simmer the rice for 1 hour keeping the lid off. After an hour, you will notice that the water level has gone down. Add 2 more cups and stir to incorporate the water. At this point you want to keep an eye on the rice as it cooks because it will become sticky and stick to the bottom of the pot. Use the lowest heat possible and stir every few minutes for another half an hour. You may find that you need to add more water. I like my sticky rice to be mushy, like a cottage cheese consistency. I add more water and let it simmer until I achieve that consistency. The pudding actually has a beautiful deep purple color. When you get the right consistency, add 1/3 cup of sugar. You may find that you need more sugar depending on how much water you added and how sweet you like it to be. I don't like mine too sweet, so 1/3 of cup is good for me. Stir to dissolve the sugar and turn off the heat. Heat up the coconut milk with a dash of salt. You just need to warm it up. Don't let it boil. I heat mine up in a microwave for 30 seconds. A tablespoon of coconut milk is good for one serving. Scoop the black sticky rice pudding in a small bowl. Top it with a tablespoon of coconut milk. Serve warm or at room temperature.
Black Sticky Rice Pudding 2from Chicago, IL Kao Niow Dahm from "It Rains Fishes" by Kasma Loha-unchit (http://www.thaifoodandtravel.com/recipes/bstickr.html ) 2 cups whole-grain black sticky rice, sweet rice or glutinous rice 2 cups, or 1 can, coconut milk 1/2 cup sugar 1/2 tsp. salt 2 Tbs. toasted sesame seeds and/or toasted unsweetened shredded coconut (optional) Strawberries (or mango slice) and mint leaves (optional) Measure the rice into a bowl; run your fingers through the rice and check for any pebbles or other noticeable impurities. Rinse the rice a few times until the water clears. Cover with at least 2 inches of water and allow to soak 4 or more hours, or overnight. The grains will absorb water and grow in size. When ready to cook, drain the rice and place in a heat-proof bowl with room enough for the rice grains to expand about a third more than its uncooked bulk. Add a small amount of boiling water, just enough to barely cover the rice grains. Place the bowl on a steamer rack and steam over medium heat about 30-40 minutes. If you do not have a steamer, use a large pot in which the bowl fits. Place a trivet on the bottom along with 2-3 inches of water. Bring to a boil. Balance the bowl with the rice on the trivet and add hot water to the rice. Cover and steam. Steaming the rice with a small volume of water will leave the top layer of grains intact, retaining a chewy texture which pops in your mouth like nuts. If you wish the rice to be softer, add more water to the rice. While the rice is steaming, make the coconut sauce by heating the coconut milk, sugar and salt together in a saucepan. Stir to dissolve the sugar and salt and blend the sauce until smooth. Keep warm. When the rice is cooked and while still hot out of the steamer, add about half of the sauce or enough to thoroughly coat the rice. Stir and mix well. The rice should be wet but not swimming in sauce. Let stand 15-20 minutes to allow the flavorings to be absorbed. Reserve the remaining sauce for spooning over the rice before serving. The flavored rice can be molded into a round mound on a serving plate and decorated with toasted sesame seeds and/or coconut shreds, sliced strawberries and mint leaves for color. Or dish into individual serving bowls or custard cups, topped with the reserved sauce, toasted seeds and coconut and a mint leaf. For a wetter pudding like texture, the rice may alternatively be cooked by boiling, the same way as you would regular rice. Use 2 1/2 to 3 cups of water to each cup of rice. Bring to a boil. Reduce heat to simmer and cook partially covered until the grains are cooked and surrounded by a thick sauce, stirring occasionally to prevent sticking and burning. Add sugar to sweeten to your liking. Stir well, cover and place on lowest heat setting for another 5-10 minutes. Make the sauce less sweet but more salty for contrast with the already sweetened rice. When ready to serve, dish the rice into individual serving bowls and dribble some sauce over each serving. Serve warm or at room temperature. Notes: Because of its rich, nutty flavor, black sticky rice is usually eaten by itself and not served with fruits, like white sticky rice often is with mangoes. For toppings, stronger flavors like toasted sesame seeds or toasted shredded coconut do more to accentuate the natural flavor of the rice. Unsweetened shredded coconut is available in small packages from Asian food markets or sold in bulk in specialty food stores.
Black Walnut and Oatmeal Cookies from USA 3/4 cup brown sugar 1/2 cup white sugar 1 1/4 cups butter 1 tsp. vanilla 1 1/2 cups flour 1 1/4 tsp. cinnamon 1 egg 3/4 tsp. salt 1/3 tsp. nutmeg 3 cups oatmeal 1 cup Hammons Black Walnuts 1/2 cup raisins or chocolate chips, optional Mix sugars, egg, butter and vanilla together. Stir in remaining ingredients. Spoon onto a cookie sheet. Bake at 350 degrees for 10 minutes. Cool. Makes approximately 3 dozen. found at: http://www.black-walnuts.com/homerecipes.asp
Black Walnut Crusted Catfish with a Maple Butter Sauce from Bend, OR 4 catfish fillets, boneless 1/4 cup Hammons Black Walnuts - medium fine 3/4 cup crushed Kellogg`s Corn Flakes 1/4 cup pure maple syrup 1/4 cup butter Salt and Pepper to taste Mix the Black Walnuts and Corn Flakes. Roll the fillets in the mixture and pan saute in just a teaspoon of butter. Cook until done. For the sauce, bring syrup to a boil, remove from heat and whisk in the butter, serve. http://www.black-walnuts.com/homerecipes.asp
Black Walnut Pie from USA 3 eggs, lightly beaten 1 T. lemon juice 1 cup light corn syrup 1 tsp. vanilla 1 cup dark brown sugar 2 1/2 cups Hammons Black Walnuts 1/4 cup butter, melted 1- 9 inch; pie crust Preheat oven to 350 degree. Check the pie crust to be sure the edges are at least 1/4 inch to 1/2 inch above the rim of the pan to prevent the pie filling from bubbling over the edge. Gently combine all ingredients, in order listed. Stir enough to begin dissolving the sugar, but not enough to incorporate air into the filling. Do not beat, or the pie will have air bubbles on the top, instead of black walnuts, spoiling the glossy look of the glazed nuts. Pour into the unbaked pie crust. Bake on a cookie sheet one hour, or until the center of the pie is no longer loose and the black walnuts are browned. Serve either hot or cold, but for the best appearance, allow the pie to reach room temperature before cutting. Whipped cream or ice cream is a wonderful addition. For a gourmet treat, serve this pie hot. source: http://www.black-walnuts.com/homerecipes.asp
Black Walnut Praline Pork Chops and Apples from Portland, USA 4 Pork Chops, approximately 1/2 - 3/4 inch thick 1/2 cup Hammons Black Walnuts 2 Granny Smith Apples, cored and diced 1/2 cup brown sugar 1 tsp. crushed red pepper Season the pork chops with salt and pepper on both sides. In a large nonstick skillet over medium high heat sear the pork chops on both sides then turn down the heat to medium. Add the black walnuts to the skillet and cook for 3-4 minutes. Add the remaining ingredients and simmer until the pork chops are done, approximately 3-4 minutes. Serves 4. This is the recipe of the month provided by Hammons at http://www.black-walnuts.com/homerecipes.asp
Black Walnut-Encrusted Chicken Breasts with Peach Sauce from Bend, USA 4 boneless chicken breasts without skin 2 cups black walnuts, chopped fine 1/4 cup flour 1/3 cup peach preserves 2 tablespoons honey 1/2 tablespoon mustard 1 cup chicken stock 1 tablespoon cornstarch 1 dash salt and white pepper Preheat the oven to 375 degrees. Trim the boneless chicken breasts and pound out evenly. Then mix the preserves, honey and one-quarter cup of the chicken stock in a bowl. In another bowl, take the flour and finely chopped walnuts and mix together. Then dip the chicken breasts in the peach mixture and drain slightly. The roll the breasts in the walnut mixture and pat down. Place onto a cooking sheet and place in the oven for 20-25 minutes. To make the sauce: put the peach mixture in a small pan. Then add the cornstarch to the remaining chicken stock and mix. Add the chicken stock to the peach mixture and bring to a boil. Reduce the heat and simmer for 10 minutes. Season with salt and pepper to taste. Remove the chicken from the oven and plate. Take the sauce and nap it across the chicken breast, then serve. http://www.black-walnuts.com/homerecipes.asp
Black-Bottom Chocolate Pie from UK Black-Bottom Chocolate Pie 533 new recipes have been added to The UK Recipe Archive this week inboth Mastercook and Mealmaster formats. There are now over 38,000 recipeson-line at The UK Recipe Archive. New this week - 235 Gourmet and Bon Appetit recipes from July and August 1995 andOctober1999 79 recipes from the website of USA Pears 200 Spam recipes 19 recipes from Deliah Smith (UK) To download go to - http://www.ukrecipes.co.uk/ * Exported from MasterCook * Black-Bottom Chocolate Pie Recipe By :Serving Size : 1 Preparation Time :0:00 Categories : October 1999 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FILLING*** 2/3 cup sugar 1/4 cup cornstarch 2 tablespoons unsweetened cocoa powder 1 pinches salt 6 large egg yolks 2 cups low-fat -- (1%) milk 1/2 cup chilled whipping cream 6 ounces bittersweet -- (not unsweetened) or -- semisweet -- chocolate, chopped 1 tablespoon dark rum 1 teaspoon vanilla extract Chocolate Crumb Crust ***TOPPING*** 1 cup chilled whipping cream 2 tablespoons powdered sugar 1 teaspoon dark rum Chocolate curls For Filling: Whisk first 4 ingredients in heavy medium saucepan toblend. Whisk in egg yolks to form thick paste. Gradually whisk in milk, then cream. Whisk over medium-high heat until mixture thickens and boils 1 minute. Remove from heat. Add chocolate and whisk until smooth. Whisk in rum and vanilla. Cool 5 minutes, whisking occasionally. Transferfilling to frozen crust. Chill until cold, at least 2 hours and up to 1 day. For Topping: Beat first 3 ingredients in large bowl until firm peaksform. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes around edge of pie. Garnish with chocolate curls. (Can bemade 4 hours ahead; chill.) Makes 8 servings. Bon Appetit October 1999 Converted by MC_Buster. - - - - - - - - - - - - - - - - - -- Per serving: 1133 Calories (kcal); 32g Total Fat; (26% calories fromfat); 19g Protein; 186g Carbohydrate; 1276mg Cholesterol; 183mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit;4 1/2 Fat; 10 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Blackberry Cheesecake Roulade Blackberry cheesecake roulade Oven temperature: 375F 8 oz cream cheese 3 oz caster sugar 3 large eggs separated 1 oz cornflour 1/2 tsp salt pinch cream of tartar 4 rounded tbsp bramble/redcurrant jelly 8 oz blackberries icing sugar to dust Line a 9 x 11 inch swiss-roll [jelly-roll?] tin with baking parchment. Add the cream of tartar to the egg whites and, using a mixer or electric beaters, whisk them to the soft peak stage. In another bowl, whisk the cream cheese to soften it [if you do the whites first, you don't need to wash the beaters], then beat in the sugar till fully incorporated. Still whisking, add the egg yolks one at a time. Finally, whisk in the cornflour and salt. Using a large metal spoon, gently fold the egg whites into the cheese mixture [I beat in half a spoonful of whites to loosen the mix first, then fold in the rest]. Pour into the lined tin and bake 10-15 mins till light brown. Cool slightly, in the tin. Have ready another sheet of baking parchment, which you have lightly oiled. While the cheesecake is still warm loosen the edges with a knife and turn it over onto the oiled parchment sheet. Melt the jelly [in a small pan, or in the microwave], and let it cool slightly; stir in the blackberries and spread this mixture onto the cheese to within half an inch of the edges. Using the parchment to help, roll up the cheesecake and transfer it to a serving plate. Dust with icing sugar. Don't chill before serving. -- Mandy Alford Dorset, England
Blackberry Cheesecake Roulade Blackberry cheesecake roulade Oven temperature: 375F 8 oz cream cheese 3 oz caster sugar 3 large eggs separated 1 oz cornflour 1/2 tsp salt pinch cream of tartar 4 rounded tbsp bramble/redcurrant jelly 8 oz blackberries icing sugar to dust Line a 9 x 11 inch swiss-roll [jelly-roll?] tin with baking parchment. Add the cream of tartar to the egg whites and, using a mixer or electric beaters, whisk them to the soft peak stage. In another bowl, whisk the cream cheese to soften it [if you do the whites first, you don't need to wash the beaters], then beat in the sugar till fully incorporated. Still whisking, add the egg yolks one at a time. Finally, whisk in the cornflour and salt. Using a large metal spoon, gently fold the egg whites into the cheese mixture [I beat in half a spoonful of whites to loosen the mix first, then fold in the rest]. Pour into the lined tin and bake 10-15 mins till light brown. Cool slightly, in the tin. Have ready another sheet of baking parchment, which you have lightly oiled. While the cheesecake is still warm loosen the edges with a knife and turn it over onto the oiled parchment sheet. Melt the jelly [in a small pan, or in the microwave], and let it cool slightly; stir in the blackberries and spread this mixture onto the cheese to within half an inch of the edges. Using the parchment to help, roll up the cheesecake and transfer it to a serving plate. Dust with icing sugar. Don't chill before serving. -- Mandy Alford Dorset, England
Blackberry Cordial Blackberry Cordial for Christmas Here is an easy recipe for christmas. Comes from the UK/Ireland..... What you will need: 2 lbs blackberries - hulled 2 cups granulated sugar 1/4 whole nutmeg 1/4 cup whole cloves 1/2 oz cinnamon stick 1 1/4 cup brandy But blackberries into food processor with a little sugar. Blend to a puree and sieve. Put into pan with sugar and spices - cover and simmer gently for 20 minutes. Cool a little and then add brandy. Bottle and set aside for christmas (at least for one month). Before drinking, it is advisable to strain prior to putting into glasses. Enjoy!!
Blackberry Streusal Kuchen from NY, US Filling: 1 quart blackberries 1/3 cup sugar 1/4 flour Dough: 2 cups sifted flour 1/3 cup sugar 1 tsp baking powder 1/3 cup butter, quite soft 3 large eggs Streusel: 1/3 cup sugar 1/2 tsp cinnamon 2/3 cup sifted flour 1/3 to 1/2 cup butter Other berries, peaches etc work well too . For Filling: Combine sugar and flour; pour over berries and let stand while making dough. For Dough: Sift together flour, sugar and baking powder. Add butter and eggs. Work together lightly until it forms a dough (can use hands). Press dough against bottom and sides of 9" x 13" pan. For Streusel: Sift sugar, flour and cinnamon in bowl. Cut in butter until size of peas (can use hands to get good texture). Pour Blackberries into dough and spoon streusel over top. Bake at 350F for 30 to 35 minutes.
Blackened Arctic Char from US Serves 2 2 lbs. Arctic Char 4 tbsp. butter 1 tbsp. Cajun spices Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2"). Don't be afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on each side. Serve with remaining lemon wedges and pan drippings.
Blackened ChickenBLACKENED CHICKEN 16 3 oz skinless chicken breasts 3/4 lb Melted unsalted butter Seasoning: 2 T Salt 1 1/2 t Garlic powder 1 1/2 t Ground black pepper 1 t White pepper 1 t Onion powder 1 t Ground cumin 1/2 t Gound cayenne pepper 1/2 t Sweet paprika NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts, about 1/2 to 3/4 inch thick, or 8 (10-ounce) bone-in leg-thigh pieces, or a combination of these. Skin the leg-thigh pieces, then bone each piece along the length of the two bones, leaving meat in one piece. Trim off excess fat. Pound each breast or leg-thigh fillet to 1/2 inch thick. Let the chicken come to room temperature before blackening. Thoroughly combine the seasoning mix ingredients in a small bowl. Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 8 minutes. (the time will vary according to the intensity of the heat source.) Heat the serving plates in a 250F oven. Just before cooking each piece of chicken, dip it in the melted butter so that both sides are well coated, then sprinkle each fillet evenly with the seasoning mix, using about a rounded 1/2 teaspoon on each, and patting it in with your hands. (If you lay the fillet on a plate or other surface to season it, be sure the surface is warm so the butter won't congeal and stick to the surface instead of to the meat. Wipe the surface clean after seasoning each fillet. Use any remaining seasoning mix in another recipe.) Immediately place the fillet skinned side down in the hot skillet, making sure all meat folds are opened up and the meat is lying flat. Pour about 1 teaspoon butter on the top of the fillet (be careful, as the butter may flame up). If you cook more than 1 fillet at a time, place each fillet in the skillet before buttering and seasoning another one. Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes. (The time will vary according to the thickness of the fillets and the heat of the skillet or fire; watch the meat and you'll see a white line coming up the side as it cooks.) Turn the fillets over and pour about 1 teaspoon more melted butter on top of each. Cook just until meat is cooked through, about 2 minutes more. Serve the chicken fillets crustier side up while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chicken fillets. To serve, place 2 breast fillets or 1 leg-thigh fillet on each heated serving plate. If you use a large serving platter, do not stack the fillets. Paul Prudhomme warns, "Blackening should be done either outdoors or in a commercial kitchen. The process creates an incredible amount of smoke that will set off your own and your neighbors' smoke alarms. People with really well-installed commercial hood vents at home have gotten away with blackening in their own kitchens. They are privileged! Don't push your luck."
Blackout Cake from US Black Out Cake from the Fifties Moist and delicous cake from the 1950's. Chocolatey cake filled with pudding, frosted , and covered with cake crumbs. Prep Time: approx. 30 Minutes. Cook Time: approx. 40 Minutes. Makes 1 - 3 layer 9 inch round cake (14 servings). Printed from AllRecipes.com, Submitted by Sherry Lewis. 1/3 cup unsweetened cocoa powder 1 cup milk 2-1/4 cups cake flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter 1/4 cup shortening 2 cups white sugar 3 eggs 2 teaspoons vanilla extract 2/3 cup white sugar 2 tablespoons cornstarch 1/4 teaspoon salt 1-1/2 cups milk 3 (1 ounce) squares unsweetened chocolate, chopped 1 teaspoon vanilla extract 4 (1 ounce) squares unsweetened chocolate, melted 1/2 cup unsalted butter 1-1/2 teaspoons vanilla extract 3 eggs 3 cups confectioners sugar Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Sift together the flour, baking powder, baking soda and 1/2 teaspoon salt. Set aside. In a separate small bowl, gradually stir 1 cup milk into 1/3 cup of cocoa, then whisk until the mixture is smooth. 2. In a large bowl, cream together 1/2 cup butter, 1/4 cup shortening and 2 cups sugar until light and fluffy. Add 3 eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. Add the flour mixture alternately with the milk mixture; beat well. Spread the batter evenly into the prepared pans. 3. Bake in the preheated oven for 35 to 40 minutes, or until the layers shrink from the sides of the pans and the tops spring back when gently pressed with a fingertip. The cake is dense and moist, so be careful not to over-bake it. Cool the layers in the pans for 10 minutes, then carefully invert them onto the racks and cool completely. ALL RIGHTS RESERVED Copyright ©2000 Allrecipes.com -- The Recipe Network
Blade's Black BeansExported-From: MasterCook Mac * Exported from MasterCook * Blades's Black Beans Recipe By : Rueben Blades recipe/tpogue@idsonline.com Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound black beans -- dried 6 cups chicken stock 4 tablespoons oilive oil 1 cup yellow onion -- minced 1 plum tomatoes -- chopped 1/2 cup green bell pepper -- minced 1/4 cup cilantro -- chopped 1 tablespoon balsamic vinegar 1 tablespoon sugar 2 teaspoons soy sauce 1 1/2 teaspoons oregano 1/8 teaspoon lemon pepper seasoning 1 clove garlic -- minced 1/4 pound ham -- in 1/2" pieces salt to taste sour cream and cilantro sprigs, for garnish 1. Soak the beans overnight in cold water. Drain. 2. Place the beans in a large, heavy pot,cover with water and simmer for four hours, adding some stock to cover the beans as the liquid is reduced. 3. Meanwhile, heat the oil in a skillet over medium high heat. Saute the onion until golden, then add the remaining ingredients except the ham, salt and garnishes. Simmer for three minutes, stirring. 4. Stir the ham and the contents of the skillet into the beans. Simmer, covered, for two hours, stirring and adding more stock to cover the beans as necessary. 5. Season with salt and serve with sour cream and sprigs of cilantro. - - - - - - - - - - - - - - - - - - Per serving: 271 Calories; 4g Fat (12% calories from fat); 19g Protein; 42g Carbohydrate; 8mg Cholesterol; 845mg Sodium Serving Ideas : A Note: Remember not to salt beans before they are cooked. NOTES : This is the recipe of the actor Ruben Blades.
Blanquette de Veau BLANQUETTE DE VEAU(Blanquette of veal) Tunis serves 4 source:Mediterranean Specialites for the Modern cook by Esther B. Cory 2 pound veal, sliced thin and cut into 3 inch squares 1/2 cup olive oil 1 medium sized onion, sliced 2 tablespoons flour 1/4 teaspoon salt 1/4 teaspoon pepper 2 egg yolks 4 tablespoons lemon juice In a 9 inch skillet or shallow casserole braise the veal, using 1/4 cup olive oil. Remove the meat and saute the onion in the same oil till limp. Place the remainder of the olive oil in a small skillet and lightly saute the flour, seasoned with a pinch of salt and pepper. Blend with the onion in the larger pan. Replace the veal and cover with 1 1/2 - 2 cups hot water or stock. Cover and let simmer till tender, about 1/2 hour on very low heat. If necessary add two or three more tablespoons of water or stock to prevent sticking. Just before serving, prepare sauce. Keep the meat warm while preparing the sauce. Beat the egg yolks thoroughly, adding the lemon juice. Stir in a little of the gravy drained from the meat. Then drain and stir in the rest of the gravy, using 3/4 cup gravy per egg yolk. Spread some of the sauce over the meat in the platter and serve the rest from a gravy boat.
Blender Chocolate Pudding This is a quick chocolate pudding. The original recipe called for whipping (or heavy) cream instead of the 1/2 cup milk and 2/3 cup sugar instead of 1/2 cup sugar. A dutch-processed cocoa gives this pudding a richer chocolate taste. { Exported from MasterCook Mac } Blender Chocolate Pudding Recipe By: Hershey's Chocolate Treasury Serving Size: 4 Preparation Time: 0:10 Categories: Desserts Amount Measure Ingredient Preparation Method 1/4 cup milk cold 1 envelope unflavored gelatin 3/4 cup milk very hot 1/2 cup sugar 1/4 cup unsweetened cocoa 1 teaspoon vanilla 1/2 cup milk cold 3/4 cup ice crushed Pour cold milk into blender container. Sprinkle gelatine onto the cold milk; let stand several minutes to soften. Add hot milk; blend 2 minutes on low speed or until gelatine is completely dissolved. Add sugar, cocoa and vanilla; blend well. Add milk and crushed ice; continue processing until ice is liquified. Allow to stand several minutes to begin setting. Pour into a bowl or individual serving dishes. Cover; chill at least 20 minutes or until set. ---------- Notes: Van Houten's or Droste cocoa gives this pudding a very rich chocolate taste. Per serving: 247 Calories; 4g Fat (13% calories from fat); 6g Protein; 52g Carbohydrate; 12mg Cholesterol; 101mg Sodium ###
Blender Cilantro Sauce from NY, US 3 cups cilantro, washed and chopped roughly 4 green onions 2 limes, juiced 1 1/2 teaspoons salt 1 teaspoon cumin 2 tablespoons olive oil 1/4 cup water This sauce is great served with most any Indian foods Add all the ingredients to a blender. Blend till everything turns into a smooth sauce. Serve with roti, curry, pita bread, rice or almost anything you like. Serves 2-4.
Blender Popovers from USA Blender Popovers 3 large eggs 3 Tbs melted butter, margarine or oil 1 1/2 cups milk 1/2 tsp salt 2 garlic cloves smashed ( optional ) 1 1/2 cups all purpose flour Have all ingredients at room temperature. Heat oven to 425F, In blender, add eggs, shortening, milk, salt, garlic and lastly flour. Blend all well. Consistency should be like heavy cream. Grease well muffin tins or popover tins. Heat empty tins in oven a few minutes. Remove tins from oven and fill cups 3/4 full. Return to oven and bake popovers 20 to 30 minutes on middle oven shelf. Popovers should be puffed and golden. Batter is enough for 6 to 9 popovers. Note: serve immediately as all popovers will deflate when cooling. Timing is important when you serve these. Visit our web page: personal as well as fabulous culinary topics http://www.pipeline.com/~rosskat/
Blini from Providence, RI 1 packet "quick"-type active dry yeast 3/4 cup plus 2 tablespoons warm (105 to 115 degrees F.) water 1 tablespoon honey 3/4 cup (light) buckwheat flour 1/4 cup all-purpose white flour, preferably unbleached 1/4 cup instant nonfat dry milk powder 2 tablespoons commercial sour cream or plain yogurt 1 1/2 tablespoons butter or margarine, melted and cooled 2 large eggs, separated Pinch of salt For Frying: Butter, margarine, vegetable oil, or non-stick cooking spray To Serve (optional): Commercial sour cream or plain yogurt Caviar Very thinly sliced smoked salmon (or "lox") Instructions In a medium-sized bowl, combine the yeast, water, and honey. Let the mixture rest for about 5 minutes, or until it is foamy. Stir in the flours, milk powder, sour cream, melted butter, and egg yolks. Cover the bowl with plastic wrap and let the batter rest for 30 minutes. It will not rise very much, but will form bubbles on the surface. In a separate, clean bowl, beat the egg whites with the salt just until they form stiff peaks; do not overbeat them, or they may be difficult to fold. Gently, but thoroughly, fold the beaten whites into the batter. Preheat a griddle or large skillet over medium-high heat and lightly grease it. Spoon 1-1/2- to 2-tablespoon measures of the batter onto the preheated griddle. When bubbles have formed on the surface of the pancakes, and the bottoms are browned, turn them once and cook just until lightly browned on the second side. Serve the blini with the desired accompaniments, or with pancake syrup. Makes about 30 2-1/2 to 3-inch blini
Blini 2 from Tipperary, Ireland 1 kg flour 2 tbl sps sugar 4 to 5 cupsful milk 1+1/2 tsps salt 3 tblsps butter 40 g yeast 2 eggs Make the sponge by dissolving the yeast in 2 cupsful of warm water and adding 500 g flour. Mix until smooth, cover with a cloth and set aside in a warm place for about an hour, or until the batter becomes bubbly. Add the salt, sugar, egg yolks, melted butter and mix thoroughly. Gradually add the rest of the flour and beat until smooth. Add the warm milk gradually, cup by cup and mix the batter thoroughly. Cover with a cloth and set aside in a warm place to rise. After the batter rises, beat until it settles and then stir in beaten egg whites. As soon as the batter rises, cook the pancakes on a hot griddle. The batter should rise no less than 3 times.
Blizzard BLIZZARD comment: remember this drink? Well it was popular in the U.S. and the ladies ordered it because it was a pleasant tating fruity drink neither to sour or to sweet. 1 cup apple juice 1/2 cup pineapple juice 1/2 cup orange juice 2 ounces cranberry juice 2 oz grapefruit juice 2 ounces vodka bit of grenadine ( optional ) Mix all ingredients togehter. Serve over ice in tall drink glasses. Serves 2 Multiply as desired.
Blomkal med Stuvede RejerCAULIFLOWER WITH CREAMED SHRIMP (Blomkal med Stuvede Rejer) Denmark from: The wonderful World of cooking 1 tablespoon butter 1 tablespoon flour 1/4 teaspoon salt dash of black pepper 1 cup milk 2 jars(5 oz each) tiny shrimp, drained or canned 1 head cauliflower, cooked 12 asparagus tips, cooked Melt butter in saucepan. Blend in flour, salt and pepper.Stir until smooth, about 1 minute. Add milk slowly, continuing to stir. cook until thick, about 15 minutes, stirring occasionally. Cover. Steam for 10 Minutes. Add shrimp to white sauce. Heat. Pour over hot cauliflower. Garnish with asparagus. serves 4 Note: I garnished with cooked string beans. Lei, Bronx,NY USA
Blood Orange CheesecakeServes 8 to 10 Ricotta cheese makes this lighter and less rich than a standard cheesecake. 2 cups fresh ricotta cheese 6 or 7 graham crackers, crushed into crumbs (3/4 cup) 3/4 cup sugar 4 tablespoons unsalted butter, melted 3 tablespoons freshly squeezed lemon juice 1 envelope unflavored gelatin 4 large egg yolks 1/2 cup plus 2 tablespoons milk Pinch of salt Grated zest of 1/2 orange 1 teaspoon pure vanilla extract 4 ounces cream cheese, room temperature 1/2 cup heavy cream, whipped 1 Candied Blood Orange Slice Blood Orange Glaze (Recipe Below) Place ricotta in a sieve lined with cheesecloth, place in refrigerator, and let the ricotta drain for several hours or overnight. Preheat the oven to 350°. Fit a parchment circle into the bottom of a 7-inch springform pan. Make crust: Combine graham-cracker crumbs and 2 tablespoons sugar in a small bowl. Stir in melted butter with a fork until crumbs are moistened. Press into bottom of pan, and bake for 10 minutes. Place lemon juice in a small bowl, and sprinkle gelatin over the surface. Set aside for 10 minutes to soften. In a small, heavy saucepan, beat egg yolks until smooth. Whisk in milk. Gradually whisk in remaining 1/2 cup plus 2 tablespoons sugar. Add salt. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 7 minutes. Do not allow to boil. Transfer to a bowl, and stir. Stir in softened gelatin, orange zest, and vanilla, mixing until gelatin is completely dissolved. Set custard aside. Place drained ricotta in the bowl of a food processor, and process until smooth. Add cream cheese, and process again until smooth. With machine running, add warm custard, and process just long enough to combine. Transfer to a bowl, and fold in whipped cream. Pour mixture into the prepared pan, cover, and chill overnight. Place a candied orange slice in center of cake. Pour glaze over top, tipping cake pan to cover completely. Chill for 1 hour, or until glaze is set. To unmold, wrap a hot towel around sides of pan to help release cake, and run a thin knife around the inside of the pan. Carefully remove outside of pan. Slide onto a serving plate, and chill until ready to serve. Blood Orange Glaze Makes enough for one 7-inch cake 3/4 teaspoon unflavored gelatin 7 tablespoons freshly squeezed blood-orange juice, strained (1 to 2 oranges) 2 tablespoons sugar 1/4 teaspoon cornstarch In a small bowl, sprinkle gelatin over 2 tablespoons of the juice; let stand until soft, about 10 minutes. In a small saucepan, bring sugar and 4 tablespoons juice to a boil. Combine remaining tablespoon juice and cornstarch in a small bowl. Stir until dissolved; whisk into boiling orange juice. Remove from heat. Stir in softened gelatin. Cool to lukewarm, and pour over cake.
Bloody Smurf Bloody Smurf 2 oz. bluesberry schnaaps 1 oz.rum 2 oz. Blue Kool Aid ( I use drink Aid, I don't think K - Aid makes "blue" any more. ) 1 oz. sprite by Anthony Underwood, Morgantown, WV.
Blue Cheese Burgersfrom NY, USA 1 lb ground beef 1/2 tsp salt 1/4 tsp pepper 1/4 lb blue cheese crumbled 1 Tbs. mayonnaise 1 Tbs burgundy wine 1/2 tsp Dijon mustard 1/4 small green pepper Combine all ingredients and blend in a blender except beef. Mix with beef well. Form into burgers ( may be frozen ) and grill or broil as desired.
Blue Cheese Dipfrom USA Blue Cheese Dip 1 cup mayonnaise 1/2 cup sour cream 1 Tbs. lemon juice 1 Tbs. white vinegar 1/2 cup blue cheese crumbled 2 Tbs minced onion 1 clove garlic minced 1/4 cup fresh chopped parsley or 1 Tbs. dried salt and pepper to taste Blend all well. Chill well. Yield about 2 cups. Serve as a dip for fresh vegetables, or as a salad dressing for spinach salad or with hot wings. Visit our web page: personal as well as fabulous baking & culinary topics New: Soufflé recipes at my Resource Page http://www.pipeline.com/~rosskat/
Blueberry Bread Pudding with Caramel Sauce BLUEBERRY BREAD PUDDING WITH CARAMEL SAUCE Souce: Egg Beaters serves 9 2 cups skim milk 8 oz container Egg Beaters or similiar Substitute eggs 2/3 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 8 slices bread or any bread cubed or broken into small pieces to make 4 cups 1 cup fresh or frozen blueberries Caramel sauce (recipe follows) In Large bowl, blend together milk, Egg Beaters, sugar, vanilla and cinnamon. Set aside. Place Bread cubes in botton of light greased 8 x 8 x 2 inch baking dish. Sprinkle with blueberries. Pour egg mixture evenly over bread mixture. Let sit for at least a half hour. Set dish in a pan filled with 1 inch depth hot water. Bake at 350 degF for 1 hour or until set. Serve warm with caramel sauce Caramel Sauce: In small saucepan, over low heat, heat 1/4 cup skim milk and 14 vanilla caramels until caramels are melted, stirring frequently. Per serving: Calories 210, Total fat 2g, saturated fat 1g, cholesterol 2mg, sodium 227, dietary fiber 1g enjoy, Lei Gui Bronx,NY
Blueberry Cheese Danish Pastries from UK Blueberry Cheese Danish Pastries This is 1 of 167 Gourmet/Bon Appetit recipes from April/June 1991 added to the Epicurious archhive at The UK Recipe Archive this week - old but very good! There are now 887 Epicurious recipes on-line at The UK Recipe Archive from January 1990 to June 1991, all in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Blueberry Cheese Danish Pastries Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : July 1990 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR THE DANISH PASTRY*** two 1/4-ounce packages -- (5 teaspoons) active -- dry yeast 2/3 cup sugar 1 teaspoon salt 3 large egg yolks 2 teaspoons vanilla 2/3 cup milk 3 3/4 cups all-purpose flour 3 sticks cold unsalted butter -- cut into bits (1 -- 1/2 cups) ***FOR THE FILLING*** 8 ounces cream cheese -- softened 1/4 cup granulated sugar 1 large egg yolk 1 teaspoon vanilla 1/4 teaspoon salt 2 teaspoons freshly grated orange zest 1 teaspoon freshly grated lemon zest 2 tablespoons all-purpose flour ***FOR THE GLAZE*** 1 1/4 cups confectioners' sugar 2 tablespoons fresh lemon juice -- up to 3 Make the Danish pastry: In a large bowl proof the yeast with 1/4 cup warm water for 5 minutes, or until it is foamy, and stir in the sugar, the salt, the yolks, the vanilla, and the milk. Add 3 1/4 cups of the flour, stirring until the dough is combined well (it will be soft and slightly sticky), and chill the dough, covered, for 1 hour. On a cool surface (preferably marble) beat the butter with a rolling pin until it is smooth but still cold, add the remaining 1/2 cup flour, and blend the mixture quickly until it is smooth. Working quickly, form the butter mixture into a 6-inch square and chill it, wrapped in plastic wrap, for 15 to 30 minutes, or until it is firmer but still malleable. On a well-floured surface roll the dough into a 12-inch square, lay the butter diagonally in the center of the square, and fold the corners of the dough tightly over the butter like an envelope, enclosing the butter completely. Brush off any excess flour and pinch the edges of the dough together to seal them. With the rolling pin flatten the doug h gently with uniform impressions and roll it from the center away from you to within 1/2 inch of the end. Turn the strip 180° and roll the dough again from the center away from you to within 1/2 inch of the end. Continue to roll the dough in this manner until it forms an 18-by 8-inch rectangle. (It is important not to roll over the ends in this first rolling to help the later formation of even layers of butter and dough.) Brush off any excess flour from the dough, fold the top quarter of the rectangle down to the center of the strip, and fold the bottom quarter of the rectangle up to the center, leaving about 1/2 inch between the 2 ends. Fold the top half of the dough over the bottom to close the dough like a book. Turn the dough 90° so a short side faces you, roll it again into an 18- by 8-inch rectangle, and fold it in the same manner. This completes 2 "turns." Chill the dough, wrapped in plastic wrap, for 1 hour. Make 2 more turns in the same manner, always beginning with a short side facing you and chilling the dough, wrapped in plastic wrap, for 1 hour between each turn. Chill the dough, wrapped in plastic wrap, for at least 4 hours or overnight. Make the filling: In a bowl beat together the cream cheese, the sugar, the yolk, the vanilla, the salt, the zests, and the flour until the mixture is smooth and chill the filling, covered, for at least 1 hour and up to 24 hours. Roll half the dough into a 16- by 8-inch rectangle, trim the edges evenly, and cut the rectangle into eight 4-inch squares. Stretch 2 opposite corners of each square slightly to lengthen the dough and form flaps that will enclose the filling. Roll out, cut, and stretch the remaining dough in the same manner. Spoon 1 tablespoon of filling onto the center of each square of dough, sprinkle about 1 1/2 tablespoons of the blueberries over it, and brush the flaps with some of the egg wash. Fold 1 of the flaps across the berries, fold the other flap across the berries in the opposite direction, overlapping the first flap, and tuck the second flap under the Danish. Brush the Danish pastries with the egg wash, arrange them about 3 inches apart on lightly buttered baking sheets, and let them stand for 1 hour. Bake the Danish pastries in the middle of a preheated 350°F. oven for 30 to 35 minutes, or until they are crisp and golden. Make the glaze while the Danish pastries are baking: In a bowl whisk together the confectioners' sugar, sifted, and enough of the lemon juice to make a thick but pourable glaze. Transfer the Danish pastries to a rack and drizzle some of the glaze over each pastry. The Danish pastries may be cooled to room temperature, wrapped in plastic wrap and foil, and frozen for 1 month. Transfer the Danish pastries to a baking sheet and bake them in the middle of a preheated 400°F. oven for 5 minutes, or until they are heated through. Makes 16 Danish pastries. Gourmet July 1990 -- Alan Hewitt
Blueberry Cheesecake Blueberry cheesecake crust: 1 3/4 cup graham wafer crumbs 1/2 cup melted butter 1/2 tsp cinnamon 1/4 cup chopped nuts filling: 2 eggs 1/2 cup sugar 1 1/2 cups sour cream 8 oz cream cheese 1 tsp vanilla topping: 2 cups frozen berries 1/2 cup sugar plus 1 tbsp. sugar 4 tsp cornstarch if desired..whipped cream for serving Prepare crust by combining all ingredients. Press in springform pan. Prepare filling by blend altogether until smooth. Pour over crust and bake at 350 for 50-60 min. Then turn off heat and leave in oven to cool. Dont worry about not feeling done at first..it will finish cooking when oven is turned off. I normally leave it for about another hour or go to bed and leave it overnight. Prepare topping by combining ingredients in pot and cooking until thickened..stirring occasionally. Then put in refrigerator to cool..(normally I prepare this while cake is in oven and both can cool overnight)...then pour over cooled cake...You can top with whipped cream if desired before serving. I've done this recipe with several toppings.. strawberries..raspberries..blueberries...I just alternate the crust with or without the nuts/cinnamon to suite the topping. It is the best cheesecake recipe I've found for berry toppings. Liz Stanford Newfoundland Canada
Blueberry Cobbler with Cookie Dough Topping Hi everyone! It's great to have the list back "online" I was really starting to miss it!! Here's a recipe I made recently when I bought too many bluberries at the farmers market. BLUEBERRY COBBLER WITH COOKIE DOUGH TOPPING 4 cups fresh blueberries 1/4 cup plus 1 tbs sugar 3/4 cup orange juice 1 cup butter, softened 1 cup sugar 1 large egg 1/2 tsp vanilla extract 1 cup flour 1/2 tsp baking powder 1/8 tsp salt 1/2 tsp ground cinnamon Vanilla ice cream Combine first 3 ingredients, stirring gently. Spoon into a lightly greased 13x9 inch baking dish. Beat butter at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg and vanilla; beat well. Combine flour, baking powder, and salt; add to butter mixture, beating well. Drop batter by tablespoonfuls over blueberry mixture. Sprinkle with cinnamon. Bake at 375 degrees for 35 minutes or until lightly browned and bubbly. Serve warm or at room temperature with ice cream. Enjoy!! Julie Michigan, USA
Blueberry Delight Pie If you don't like blueberry pie filling use another flavor. This is very good too! * Exported from MasterCook Mac * Blueberry Delight Pie Recipe By : School Food Service Association Serving Size : 8 Preparation Time :0:10 Categories : Pie/Crust/Topping Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Crust---- 1 1/4 c low-fat graham cracker crumbs 2 tbsps margarine -- melted 1/2 c powdered sugar -- sifted ----Filling---- 8 ozs fat-free cream cheese -- softened 1 egg white -- whipped 1/2 c granulated sugar 2 tsps pure vanilla extract 21 ozs blueberry pie filling ----Topping---- 8 ozs Cool Whip® Free -- thawed Preheat oven to 350. Prepare a pie pan with cooking spray; set aside. To prepare crust, combine graham cracker crumbs, margarine, and powdered sugar. Press into prepared pan. Meanwhile, to prepare filling, combine cream cheese, egg white, granulated sugar, and vanilla extract. Spread over crust. Bake for 15 minutes; cool. Then, spread blueberry pie filling over top. Spread whipped topping over blueberry filling. Chill until ready to serve. - - - - - - - - - - - - - - - - - - Per serving: 417 Calories; 5g Fat (12% calories from fat); 7g Protein; 84g Carbohydrate; 4mg Cholesterol; 509mg Sodium NOTES : To soften cream cheese, place one unwrapped bar in a microwaveable bowl. Microwave on high for 30 seconds. Add 30 seconds for each bar. _____ Anita A. Matejka ______________________________________________________________________________ DO NOT include my name or e-mail address in any mailing lists or web sites unless I explicitly make the request!
Blueberry French Toast I am new to this mail listing, so here is my first donation. Enjoy. Diane Oyler Orlando, Florida Blueberry French Toast 12 slices day old bread, crusts removed 2 packages of cream cheese (8 oz. each) 1 cup fresh or frozen blueberries 12 whole eggs 2 cups of milk 1/3 cup honey Sauce: 1 cup sugar 2 tblsp cornstarch 1 cup water 1 cup fresh or frozen blueberries 1 tblsp butter Cut bread into 1 inch cubes...place have in a greased 13x9x2 in baking dish. Cut cream cheese into 1 inch cubes; place over bread.Top with blueberries and remaining bread. In large bowl mix eggs, milk and honey. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bade at 350 for 30 minutes. Uncover; bake 30 minutes more or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch, add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in bluberries, reduce heat. Simmer for 10 minutes or until berries have burst. Stir in butter until melted. Serve over french toast. *8 servings
Blueberry Grunt Hi everyone!! Here's a recipe I found in one of my mom's old old file folders--made it last week and it was delicious!! BLUEBERRY "GRUNT" 1 pound blueberries (I used frozen, let thaw) 1/4 cup sugar 1 tsp ground allspice 2 tbs lemon juice 1 tsp grated lemon rind 1/4 cup maple syrup CRUST: 1 cup flour 1 1/2 tsp baking powder 1/4 tsp salt 4 tbs butter 1/2 cup light cream (or half and half) For the crust: Sift the flour, baking powder and salt into bowl. Cut the butter into small pieces and add to flour, working it in with your fingertips until it resembles coarse crumbs. Stir in the cream until the mixture forms a soft dough. If too stiff, add a little milk; set aside. Put the berries, sugar, allspice, lemon juice, rind and syrup in a saucepan pver low heat, stirring constantly until the sugar has dissolved. Cook gently for 5 minutes, stirring constantly. Drop tablespoonfuls of dough mixture over the blueberry mixture (in the saucepan) so that it is completely covered. Cover the pan and simmer for 20 minutes or until the topping is puffed and browned. Makes about 4 servings. Enjoy!! Julie Michigan, USA
Blueberry Pancakesfrom Bloomington, MN This is one of several recipes I am sending today that is supposed to help with the symptoms of menopause. Ingredients: 1 ½ cups soy flour 2 ¼ cups all purpose flour 3 Tbs plus 1 tsp baking powder ¼ cups sugar 1 ½ tsp salt 3 eggs 3 cups vanilla soymilk 4 Tbs vegetable oil 2 cups fresh or frozen (not thawed) Blueberries Directions: Mix all ingredients until moistened. Spray skillet or griddle with non-stick cooking spray. Skillet heat should be medium high; griddle heat 350 degrees. Pour ½ cup pancake batter on griddle for each pancake. When top bubbles, flip to other side. Cook until done throughout. Yield: 12 large pancakes. Serving size: 1 pancake. Per serving: 252 calories, 9 g fat, 1 g sat fat, 9 g protein, 36 g carbohydrate, 622 mg sodium, 53 mg cholesterol.
Blueberry Pie from New York, USA 1 double crust pie pastry for a 9 inch pie- use your favorite recipe for fruit pies Filling: 6 cups fresh or frozen blueberries thawed 1 cup sugar 1/4 cup cornstarch dash salt ( optional ) 1 tsp cinnamon 1 tsp vanilla or almond ( optional use with other variations) Variations: 3 cups blueberries with 3 cups of fresh pitted cherries, or 3 cups of blackberries or raspberries or 3 cups fresh,skinned ripe sliced peaches I have been cooking and baking for my invalid father. Because he is on a cardiac diet he cannot have lots of salt or fat. At his age of 91, the salt is so much worse for his heart than the fat. So I make his favorite pie prepared without any sodium in the crust or filling. I used the salt substitute instead with good results. My niece also wanted to know how to make a good pie without a runny filling- So baking at my Dad's brought us together which made my father as well as my mom so happy. Prick bottom crust with a fork. Mix sugar , cornstarch, cinnamon and salt. Stir into blueberries. Add flavorings if desired. Place mixture in crust. Apply top crust and decoratively flute or crimp edges. Slash pie decoratively but deeply in at least 4 places. Failure to deep slash will not let juices or steam escape and you will have stewed the blueberries resulting in a runny, soggy pie!! Dust top of crust with a bit of flour and granulated sugar. Bake in middle rack 425F for 15 minutes than 45 minutes at 375F. Remove to rack to cool completely. Chill in refrigerator before serving. Filling thickens with cooling and chilling and makes for easier slicing. Yield one delicious pie. We garnished pieces with some fresh mint out of the garden. For those not on a diet serve with some ice cream or whipped cream.
Blueberry Plum Crisp from Tipperary, Ireland Ingredients: 1 pint native blueberries 5 ripe plums, sliced (10 to 14 slices per fruit) 1 or 2 ripe peaches, sliced the same as the plums (nectarines do fine also) 1/3 to 1/2 cup sugar 1 teaspoon ground cinnamon 1-1/2 teaspoon lemon juice Streusel Topping: 1 Tablespoon flour 1 Tablespoon cold butter 2 Tablespoons and 1 teaspoon sugar Toss blueberries, plums, peaches, 1/3 to 1/2 cup sugar, cinnamon, and lemon juice together and put into a pan for baking. An 8 x 8-inch square cake pan works or a 9- or 10-inch deep dish pie plate, anything that will hold the fruit at least 1-1/2 inches deep. Quickly crumble the streusel ingredients together in a small bowl with your fingers until it looks like fine little clumps (about 1/2 minute). Lightly cover the fruit with streusel topping and bake in a 350-degree oven for an hour or until the fruit is soft and bubbling. If the streusel is not browned enough for your liking, slide it under the broiler for a minute or two. Serving suggestion: try topping this with vanilla ice cream
Blueberry Pound CakeThese are all very good. However, the batter tends to be very thick which makes it hard to spread evenly in the pan. * Exported from MasterCook Mac * Blueberry Pound Cake Recipe By : Better Homes And Gardens Old Fashioned Home Baking Serving Size : 12 Preparation Time :0:15 Categories : Cake Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c fat-free sour cream 1/2 c blueberries 4 egg whites -- whipped 1 tsp vanilla 1 1/2 c unbleached flour 1 c granulated sugar 1 tsp baking powder 1/8 tsp baking soda Preheat oven at 325. Prepare a 9 x 5 x 3" pan with cooking spray and flour; set aside. In a mixing bowl, combine sour cream, blueberries, egg whites, and vanilla. In another mixing bowl, combine flour, sugar, baking powder, and baking soda. Mix dry ingredients with wet ingredients just until moistened. Spread mixture into prepared pan. Bake for 1 hour or until cake tests done. - - - - - - - - - - - - - - - - - - Per serving: 144 Calories; 0g Fat (0% calories from fat); 3g Protein; 32g Carbohydrate; 3mg Cholesterol; 89mg Sodium NOTES : To freeze, place unfrosted cake in a freezer bag or airtight container. Seal, label, and freeze for up to 3 months. When ready to serve, thaw at room temperature about 3 hours.
Blueberry Pound Cake 2 from USA 1 lb butter, salted 3 cups sugar 6 eggs 1 cup milk 2 tsps almond extract 1 tsp fresh lemon rind, grated 1 Tbsp baking powder 4 cups all-purpose flour 2 cups fresh or frozen blueberries Preheat oven 350 degrees. Cream butter and sugar with an electric mixer. Add eggs, one at a time mixing on medium speed. Combine milk and lemon extract in a separate bowl. Combine baking powder and three cups of flour in a separate bowl. While running the mixer on low speed alternately add the wet and dry ingredients. Mix until smooth and well combined. Toss the blueberries with the remaining 1 cup of flour and gently fold into the batter. Pour into a greased and floured bundt pan. Bake for one hour, cool for 10 minutes, then turn out onto a platter. This makes a delicious breakfast bread or a mid afternoon treat with tea or coffee.
Blueberry Swirl Cheesecake To me, this low-fat version tastes as good as the regular version. Enjoy:-) * Exported from MasterCook Mac * Blueberry Swirl Cheesecake Recipe By : Comstock® Makin' It Easy Recipes Serving Size : 12 Preparation Time :0:10 Categories : Cheesecake Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---Crust---- 1 1/2 c low-fat graham cracker crumbs 1 tbsp oil ----Filling---- 16 ozs fat-free cream cheese -- softened 1/2 c granulated sugar 1/2 tsp vanilla 2 egg whites -- whipped 2/3 c blueberry pie filling 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 in a small mixing bowl. Press into prepared pan. Bake for 10 minutes. To prepare filling, combine cream cheese, sugar, vanilla, and egg whites. Spread over baked crust. Spoon blueberry pie filling on top; cutting through both layers with a knife several times for the swirled effect. Bake for 40 minutes. - - - - - - - - - - - - - - - - - - Per serving: 218 Calories; 3g Fat (11% calories from fat); 8g Protein; 39g Carbohydrate; 6mg Cholesterol; 425mg Sodium Serving Ideas : Serve with remaining blueberry pie filling. Nutr. Assoc. : 0 25048 0 0 0 0 0 0 0 -- Anita A. Matejka Texas, USA
Bo Lo Shao Jifrom Marshfield, USA Bo Lo Shao Ji (Chicken with Pineapple) 1 Whole chicken(about 2 pounds) 4 tablespoons Light soy sauce 1 tablespoon Dark soy sauce 1 tablespoon Sake or Chinese rice wine 1 Onion, cut into 1/2-inch cubes 3 slices Canned pineapple, cut into 1/2-inch cubes 2/3 cups Juice from the pineapple can 2 1/2 cups Water 1 tablespoon Cornstarch dissolved in 2Tablespoons water) 1 tablespoon Sasame oil Chinese parsley for garnish 3 tablespoons Salad oil 3 cups Oil for deep-frying Clean the cavity of the chicken with a cloth. Prick all over the skin with a fork. Wipe off any moisture. Place the chicken in a bowl. Pour Mixture A over the chicken and let stand for about 30 minutes. Remove the chicken and reserve the marinade. Heat 3 cups of frying oil to 350F in a wok. Add the chicken and fry until golden, spooning hot oil over it from time to time with a ladle. Remove the chicken and drain on a rack. Pour off oil from the wok. Heat 3 tablespoons fresh salad oil in the wok and sute the onions until they become fragrant. Add the reserved marinade and pineapple juice; bring to a boil. Add the water and chicken. Cover and cook for 25 minutes. Remove the chicken when the liquid is reduced to 1 cup. Add the pineapple chunls top the liquid and cook over very low heat for 15 minutes. Meanwhile, cut the chicken into 2-inch pieces, leaving the bone attached. Arrange them on a platter. If necessary, thicken the pineapple sauce with a litle dissolved cornstarch. Sprinkle with sesame oil and stir well. Pour the sauce over the chicken, garnish with Chinese parsley (coriander) leaves and serve. Come visit the Online Recipe Community: http://www.recipeway.com
Bo Vienfrom US 1/4 cup Vietnamese fish sauce, plus (nuoc mam) 1 tablespoon vietnamese fish sauce (nuoc mam) 1 tablespoon potato starch, plus 1 teaspoon potato starch 1 teaspoon baking powder 1 teaspoon sugar 1/4 teaspoon fresh ground white pepper 2 lbs trimmed boneless beef shank 4 cloves garlic (crushed) 1 teaspoon oriental sesame oil 1/4 cup vegetable oil (for shaping meatballs) In a shallow dish, mix the fish sauce, potato starch, baking powder, sugar and white pepper. Slice the meat into 1/8-inch-thick pieces. Add to the marinade and mix well. Cover and refrigerate for at least 4 hours, or overnight. Before proceeding, transfer the meat to the freezer for 30 minutes. Work with half of the beef at a time; do not overload the work bowl. In a food processor, combine half of the beef with half of the garlic and sesame oil. Process to a completely smooth but stiff paste, about 3 minutes. Stop occasionally to scrape down the sides of the work bowl. The completed paste should spring back to the touch. Transfer the paste to a bowl. Process the remaining beef, garlic and sesame oil the same way. Rub some vegetable oil on one hand, and grab a handful of the meat paste and close your hand into a fist, squeezing out a small portion of the mixture, about 1 teaspoon, between your thumb and index finger. Keep rolling and squeezing the same portion between your thumb and index finger until you obtain a smooth rounded ball. Scoop out the meatball with an oiled spoon, and repeat until all of the paste is used. Pour 1 inch of water into a wok or wide pot, place a steamer rack or bamboo steamer over the water. Arrange the meatballs without crowding in a single layer on the rack. Cover and steam for 5 minutes. Serve as an appetizer with chili sauce. These beef balls can also be added to a well-seasoned beef broth, sprinkled with chopped scallions and white pepper and served as a soup (noodles may be added). Note: These meatballs may be frozen. Thaw them thoroughly, then steam or simmer in boiling water until just heated through.
Bobbing Apple Punch from United States Bobbing Apple Punch * Exported from MasterCook * Bobbing Apple Punch Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Halloween Holidays Slithering Drinks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups orange juice 4 Cups apple cider 1 Cup pineapple juice 2 Tablespoons sugar 4 Cups ginger ale -- chilled 6 Small red apples -- (6 to 8) 1 orange -- sliced 1 In punch bowl mix orange juice -- apple cider, pineapple juice and sugar. Chill of a couple hours. Before serving add ginger ale, apples, orange slices and ice cubes.
Bobotafrom USA Bobota BOBOTA ( Greek Corn Cakes with Syrup ) ( a cake/bread) 1/2 lb butter softened 6 Tbs. sugar 6 eggs separated 2 boxes ( 8.5 oz each ) corn muffin mix 1 1/4 cups milk 2 tsp. baking powder dash salt 1/2 to 2 tsp. almond extract Syrup: 2 1/2 cups water 3 cups sugar 3 thick slices of lemon 1 cinnamon stick Cake: Cream butter and then cream in sugar with 6 beaten egg yolks. Add the muffin mix, milk, baking powder, salt and extract. Stir well by hand (not with mixer). Beat egg whites stiff and fold into mixture. Place mixture in a greased 10 x 14 inch pan. Bake on a 350F oven about 40 minutes or tested done. Remove from oven and cool in pan until warm. Cut into squares or diamonds. Pour on hot syrup. Sprinkle with almonds.Garnish with maraschino cherries. Note: make syrup while cake is baking. Bring all syrup ingredients to a boil and boil until a thickened syrup.( maybe about 20 minutes or less) Visit our web page: personal as well as fabulous culinary topics http://www.pipeline.com/~rosskat/
Boeuf BourguignonneBoeuf Bourguignonne Also easier to say Beef Burgundy. This is meant for a slow cooker, but I think a crock pot would work well, too. 6 lbs beef rump or chuck, cut in 1 1/2 " cubes 2 medium onions, sliced salt & pepper, to taste 1/3 c flour 2 cans condensed beef broth 3 cups red or Burgundy wine 2 tbls tomato paste 4 cloves garlic, minced 1 1/2 tsp whole thyme 2 whole bay leaves 10 -12 small white onions [optional] mushrooms I use fresh, and add towards the end. Put beef cubes and onions in cooker. It is not necessary to brown meat first. Blend remaining ingredients together, stir into meat in cooker. Set cooker on low [200*]. Cover and slow cook for 8- 10 hours (I use sirloin tip roast, and it is much less time). Serve over cooked rice or noodles. Serves 6 - 8 ( I also find I don't use this much meat.) * If it needs thickening, turn up heat, and blend flour with water into mixture. Jane McKerricher Nanaimo, B.C.
Bogracsgulyas2 pounds beef, cut into stewing cubes 3 oz lard 2 onions, chopped 2-3 tbsp. Hungarian paprika (mild) 1 tsp. caraway seeds, crushed 1 tsp. dried oregano 2 garlic cloves, finely chopped freshly ground pepper salt 3 pints beef stock (or water) 1 1/2 pound potatoes, peeled and cut into cubes 1 green pepper, chopped 2 firm tomatoes, chopped Melt fat (you can use equal quantities of butter and oil instead of lard) in a large saucepan and saute the onion for a few minutes. Add paprika and stir. Add meat, stir and brown on all sides on low heat. Add caraway seeds, oregano, garlic, pepper and salt and stir. Add a little stock, cover tightly and simmer at low heat; the meat should actually be braised rather than boiled. Let simmer for 2 hours; stir occasionally and add more stock as needed. When the meat is almost tender, add potatoes, and a few minutes later the green pepper, tomatoes and what is left of the stock. Simmer until potatoes are tender. Notes: Sometimes pasta like spaetzle or csipetke is added and boiled in the soup for the last few minutes. Add hot chilies if you want a hotter soup, or use hot Hungarian paprika instead of some of the mild type.
Bohemian Coffee Cake from USA Bohemian Coffee Cake ( filled cake ) 3 cups flour 1 tsp salt 1/2 tsp mace 1/4 lb butter 1 cup cream 3 egg yolks 1/4 cup milk 1 cake yeast 3 Tbs sugar Combine flour, salt and mace. Cut in the butter. Beat yolks with sugar and add to flour mixture with cream. Dissolve yeast in the warmed milk. Add to first mixture, blending well. Cover bowl and place in refrigerator overnight. Turn dough out to floured board and roll out. Spread with a filling of choice.Roll up and place dough in a greased bundt pan and let rise 2 hours in a warm place. Bake in a 350F oven about 30 minutes or done. Visit our web page: personal as well as fabulous culinary topics http://www.pipeline.com/~rosskat/
Boiled PeanutsI found this wonderful recipe on http://www.whatscookingamerica.net . Judging from the many variations on recipes for boiled peanuts, there appears to be no wrong way to boil green peanuts. The important thing is the many tastings needed to determine when they are done. You must taste test the boiled peanuts for saltiness and firmness, as some people prefer soft nuts to firmer ones. 4 to 5 pounds green (raw) peanuts in shell 4 to 6 quarts water 1 cup plain salt Wash unshelled peanuts thoroughly in cold water until water runs clear; then soak in cool, clean water for approximately 30 minutes before cooking. In a large pot, place soaked peanuts and cover completely with water. Add 1 cup of salt per gallon of water. Cook, covered, on high heat for 4 to 7 hours. NOTE: the cooking time of boiled peanuts varies according to the maturity of the peanuts used and the variety of peanuts. The cooking time for a 'freshly pulled" or green peanut is shorter than for a peanut that has been stored for a time. Boil the peanuts for about 4 hours, then taste. Taste again i 10 minutes, both for salt and texture. Keep cooking and tasting until the peanuts reach desired texture (when fully cooked, the texture of the peanut should be similar to that of a cooked dry pea or bean). Remove from heat and drain peanuts after cooking or they will absorb salt and become over salted. Peanuts may be eaten hot or at room temperature, or chilled in the refrigerator and eaten cold, shelling as you eat them. Freezing boiled peanuts: Prepare peanuts as indicated above. Drain, allow to cool, and freeze in airtight containers. They keep indefinitely. Canning Your Boiled Peanuts: Prepare peanuts and brine the same as for boiling for immediate use. Pack peanuts into jars to within one-half inch of the top, using equal weights of peanuts and hot brine (212°F). Partially submerge containers in upright position in boiling water for 10 minutes. Seal while hot and process 45 minutes at 10 pounds pressure. Cool containers in water, label, and store away from heat.
Boiled Rice Hi everyone I found this delicious chinese menu in a recipe archive. * I would also like to tell everyone of a superb recipe manager program (software) that has just been released yesterday called "Mega Bites". It's so easy to use and does much more than just organize recipes. It has a menu manager, a weight manager and food resources (such as a cooking dictionary, spice associations, substitutions, measurment equivalencies and nutritionl content), and more. You can try out the demo which has 40 recipes included for free. For all you food lovers this is something you just can't afford to miss out on. Website: http://www.pebbs.com/suzanne/megabite.html - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 6a. BOILED RICE =============== Ingredients: ------------ 1 cup long grain rice 2 cups water Instructions: ------------- Wash and drain the rice. Cook in boiling water for 5 minutes, stirring occasionally to prevent sticking. Reduce the heat to simmering, cover the pan and cook for 20 minutes or until all the water has been absorbed and the grains are quite separate
Bok Choy-Shiitake Stir-Fry from UK Bok Choy-Shiitake Stir-Fry This is 1 of 100 recipes added to the Chef Du Jour archive at The UK Recipe Archive this week. There are now 600 Chef Du Jour recipes on-line at The UK Recipe Archive in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Bok Choy-Shiitake Stir-Fry Recipe By : CHEF DU JOUR SHOW #DJ9196 Serving Size : 1 Preparation Time :0:00 Categories : Dujour06 1/2 pound shiitake mushrooms -- washed and sliced 2 tablespoons vegetable oil 3 garlic cloves -- minced 1 tablespoon grated fresh ginger 1 head bok choy -- chopped, cut into 1-inch pieces 1/4 cup chopped red bell peppers 1 bunch green onions -- chopped (both green and white parts) 1 tablespoon dark sesame oil 2 tablespoons sweet sherry 2 tablespoons soy sauce Salt to taste 8 ounces Oriental noodles -- cooked, up to 12 2 tablespoons sesame seeds -- for garnish In a large skillet, saute the mushrooms in the oil for 3 to 5 minutes. Add the garlic, ginger, bok choy, peppers, green onions, sesame oil, sherry, soy sauce, and salt. Stir-fry until the bok choy and peppers are tender, about 5 to 8 minutes. Add the noodles and mix. Serve on a platter and sprinkle the top with the sesame seeds. 4 servings Converted by MC_Buster.
Bong Bong Chicken 1 green onion, chopped 2 T. grated ginger 1 T. light soy sauce 1 T. sesame paste (tahini) 1 T. vinegar (rice is best) 1/2 T. sugar 1/2 t. salt 1/2 t. dark sesame oil (NOT the light kind) 2 T. peanut oil 1 lb. boneless chicken, cut into small chunks or slivers 2 T. peanut oil cayenne pepper, to taste (start with 1/2 t., I'd think) cilantro to garnish (optional) Mix onion, ginger, soy sauce, sesame paste, vinegar, sugar, salt, and sesame oil. Heat peanut oil until hot. Remove from heat. Stir in cayenne pepper and stir. Add sesame/soy mixture. Stir well, then taste. Add more cayenne if you want it spicier. Put chicken on a serving platter and pour on the sauce. Garnish with Chinese parsley, if desired
Boogers On A Stick from United States Boogers On A Stick * Exported from MasterCook * Boogers On A Stick Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Halloween Holidays Spooky Swamp Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients: 1 Jar cheez whiz -- (8 ounces) Green food coloring 25 pretzel sticks Waxed paper 1 Long handled spoon Platter Method: Melt the cheeze whiz in the microwave or on top of the stove, according to directions on the jar. Allow the cheese to cool slightly in the jar. Using a long handled spoon, carefully stir about three drops of green food coloring into the warm cheese, using just enough to turn the cheese a delicate snot green. To form boogers: Dip and twist the tip of each prtezel stick into the cheese, lift out, wait twenty seconds, then dip again. When cheese lumps reach an appealingly boogerish size, set pretzels, booger down, onto a sheet of waxed paper. Allow finished boogers on a stick to cool at room temperature for ten minutes or until cheese is firm. Gently pull boogers off waxed paper and arrange on a serving platter. Serves 5 to 6 booger buddies. Sicko Serving Suggestion: Place a bowl of chunky red salsa in the center of the platter so that guests can turn plain boogers into bloody ones. From the Book: Gross Grub by Cheryl Porter
Bora Bora Banana Split With Chocolate Rum Fudge Saucefrom UK Bora Bora Banana Split With Chocolate Rum Fudge Sauce There's a new archive at The UK Recipe Archive this week from the TVFN Cooking Live Primetime show. These are nearly all the recipes available from this newish TVFN show, all available at The UK Recipe Archive in both Mastercook and Mealmaster formats. To download go to - http://www.ukrecipes.co.uk/ Bora Bora Banana Split With Chocolate Rum Fudge Sauce Recipe By :COOKING LIVE PRIMETIME SHOW # CP0026 Serving Size : 1 Categories : clprime1 ***CHOCOLATE RUM FUDGE SAUCE*** 1 cup white sugar 1/2 cup good quality Cocoa Powder 4 ounces unsalted butter 1 cup dark rum 1 cup heavy cream 1 tablespoon vanilla extract ***PLANTAIN CRISPS*** 1/2 cup vegetable oil 2 green plantains -- cut in thin slices lengthwise Sugar Ground cinnamon ***BORA BORA BANANA SPLIT*** 2 ripe bananas 1 ripe pineapple 1 cup sugar 1 cup amber rum 1 cup heavy cream and 1 tablespoon confectioners' sugar whipped to soft peaks ***COCONUT SORBET*** 1 can Coco Lopez 1 can unsweetened coconut milk 1 can water 2 tablespoons lime juice Bring all ingredients to a gentle boil, cool and reserve until needed. PLANTAIN CRISPS: Heat the vegetable oil in a large saute pan until approximately 350 degrees. Fry the plantain slices until golden brown and crisp. Remove from the oil and dust with sugar and cinnamon. Drain on paper towels, and reserve for garnish BORA BORA BANANA SPLIT: To assemble the banana split, slice the bananas lengthways and cook in a saute pan with a little butter. Peel the pineapple and cut into 1-inch rings. Remove the core. Add the pineapple to pan and cook until both are golden brown. Add the sugar and the rum. Flambe and stand aside. Place on the plate, bananas first, face up. Top with the pineapple ring. Pour any pan juices over the fruit. Drizzle a little of the Chocolate Rum Sauce over the dessert and the plate. Garnish with whipped cream and plantain chips. For the plantain crisps, fry the plantain slices in shallow vegetable oil until crisp, about 1 minute. Transfer the plantain chips to a plate lined with paper towels and immediately sprinkle with sugar and ground cinnamon. COCONUT SORBET: Mix all ingredients together in bowl. Transfer to freezer friendly container and freeze until set. Serve with the banana split or enjoy alone. Converted by MC_Buster. Per serving: 4891 Calories (kcal); 329g Total Fat; (66% calories from fat); 6g Protein; 373g Carbohydrate; 575mg Cholesterol; 193mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 66 Fat; 24 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Bordeaux Belline4 ounces Lillet Blanc, chilled 3 ounces peach nectar, chilled 8 ounces sparkling wine, chilled 1 teaspoon cherry syrup 1 maraschino cherry, for garnish Put some ice water in a champagne flute and let the glass chill for 5 minutes. Empty the ice water and pour the Lillet Blanc and peach nectar into the flute. Add the sparkling wine. Gently stir in the cherry syrup and garnish with a cherry. Note: one may substitute pureed or blenderized canned peaches with enough of their liquid to make nectar consistency. Lillet Blanc is a French wine made from a blend of wines, herbs, and fruits. It can be found in specialty wine stores. Recipe courtesy Pigalle Restaurant
Borek from Canada 7 sheets phyllo Pastry 2-3 tbsp extra virgin olive oil 1/2 cup milk 2 eggs 1 pinch salt 2L casserole dish For this recipe, choose one of the following fillings: Spinach Filling: 1 pkg (300 gr) frozen chopped spinach, squeeze it with your hands to get rid of excess water. 1/3 cup crumbled feta 1 onion, chopped 1 tbsp extra virgin olive oil Salt Black pepper Beef Filling: 250 gr medium ground beef 1 onion, sliced 2 tomatoes, diced 1 small cubanelle pepper, chopped Salt Black pepper For Spinach Filling: Put the salt, pepper, olive oil and onion in a pan. Cook on medium heat for two minutes. Add the spinach and continue cookingfor about 1-2 minutes. Put aside and add the feta cheese, stir. For Beef Filling: Put the salt, black pepper, ground beef and onion in a pan. Cook on medium heat until the beef is done. Add the tomatoes and the pepper. Continue cooking for another 5 minutes. Put aside. Now we can move on to the main ingredients. In a bowl, mix the eggs, olive oil and milk with a whisk. This liquid mix will go between every two layers of the pastry, and will complement your choice of filling. The spinach or beef filling will go in the middle only. Grease the casserole dish. Place two sheets of the pastry in the bottom and over the sides of the dish. Spread 2-3 tablespoons of the liquid mix on top. Take another two sheets of pastry, fold in half, and stack in the dish. Then, spread all of your main filling onto the stack. Resume layering the pastry and the liquid mix until the pastry is finished. Then, fold the sides of the bottom layer over. Make sure you pour the remaining mix on top to prevent burning in the oven. Leave the casserole dish in the fridge for 2-3 hours, this way it will be more crispy and tasty. Pre-heat the oven to 175 C (350 F). Bake until golden brown. This recipe goes well with cherries on the side or Ayran. You can have it as a main dish (4 servings) or with afternoon tea as a snack.
Borscht Hi All! Here are some soup recipes that you might like. Some of them are GREAT for those cold wintery nights! No good to those in the Northern Hemisphere who will be experiencing summer soon. But our friends in the Southern Hemisphere (or other cold regions) should benefit from these. Hey Rayna in New Zealand, *you* might find these useful, eh? Greetings! BORSCHT Ingredients: 4 medium beets 2 cups cabbage 8 oz beef (bones optional) 1 cup carrots 2 stalks celery 1 1/2 cups leeks 1 1/2 cups onions 1/4 cup butter 4 cups beef stock 1/4 cup tomato puree 1 Tbsp vinegar 1 1/2 cups sour cream salt and pepper (to taste) 1 small sprig fresh dill Method: Peel and cut 2 beets into 2" long by 1/4" thick julienne. Cut beef into 1" julienne. Cut cabbage, carrots, leeks and onions into large julienne and celery into slices. Melt the butter in a large saucepan. Add beef (and bones if using) and brown it for a few minutes. Add the carrots, celery, leeks and onions and seal with lid on for about 5 minutes. Add beets and cabbage and continue to sweat (cook with the lid on). After about 7 minutes, add the stock and bring to a boil. Lower the heat and simmer (covered) for 1 1/2 to 2 hours or until the meat is cooked. Peel and grate the remaining 2 beets finely. Place in a bowl and add vinegar, a pinch of salt and enough water to cover -- this process will "bleed" the beets and give red colour to the finished soup. When the soup is cooked, add the strained juice from the grated beets. Adjust seasonings. Serve with a spoonful of sour cream and fresh, chopped dill. Notes: Measure the vegetables AFTER cutting them. I normally par-boil beef cubes in plenty of water and 1/2 teaspoon each crushed garlic and ginger before cutting into juliennes. I then use the stock in making the soup. This cuts down on the cooking time and the garlic and ginger give a wonderful aroma to the Borscht. This is a personal variation from the traditional method of making this soup.
Borscht Hi All! Here are some soup recipes that you might like. Some of them are GREAT for those cold wintery nights! No good to those in the Northern Hemisphere who will be experiencing summer soon. But our friends in the Southern Hemisphere (or other cold regions) should benefit from these. Hey Rayna in New Zealand, *you* might find these useful, eh? Greetings! B O R S C H T Ingredients: 4 medium beets 2 cups cabbage 8 oz beef (bones optional) 1 cup carrots 2 stalks celery 1 1/2 cups leeks 1 1/2 cups onions 1/4 cup butter 4 cups beef stock 1/4 cup tomato puree 1 Tbsp vinegar 1 1/2 cups sour cream salt and pepper (to taste) 1 small sprig fresh dill Method: Peel and cut 2 beets into 2" long by 1/4" thick julienne. Cut beef into 1" julienne. Cut cabbage, carrots, leeks and onions into large julienne and celery into slices. Melt the butter in a large saucepan. Add beef (and bones if using) and brown it for a few minutes. Add the carrots, celery, leeks and onions and seal with lid on for about 5 minutes. Add beets and cabbage and continue to sweat (cook with the lid on). After about 7 minutes, add the stock and bring to a boil. Lower the heat and simmer (covered) for 1 1/2 to 2 hours or until the meat is cooked. Peel and grate the remaining 2 beets finely. Place in a bowl and add vinegar, a pinch of salt and enough water to cover -- this process will "bleed" the beets and give red colour to the finished soup. When the soup is cooked, add the strained juice from the grated beets. Adjust seasonings. Serve with a spoonful of sour cream and fresh, chopped dill. Notes: Measure the vegetables AFTER cutting them. I normally par-boil beef cubes in plenty of water and 1/2 teaspoon each crushed garlic and ginger before cutting into juliennes. I then use the stock in making the soup. This cuts down on the cooking time and the garlic and ginger give a wonderful aroma to the Borscht. This is a personal variation from the traditional method of making this soup. *********************** CREAM OF BROCOLLI - MUSHROOM SOUP Ingredients: 1 bunch brocolli, coarsly chopped 1/2 - 3/4 cup flour 1 medium onion, chopped or diced 1/4 tsp thyme 6-7 Tbsp butter (margarine) 1/8 tsp allspice 2 1/2 tsp salt 1/2 tsp white pepper 2 cups whole milk (OR 1 cup half & half (or milk) PLUS 1 cup whipping cream) - warm 4 cups warm vegetable or meat or chicken broth 1/2 cup shredded cheddar cheese 1/2 cup sliced mushrooms OR diced green peppers (optional) Method: In a large pot, melt the butter. Add broccoli, onion and thyme; saute until broccoli is almost tender. Add the flour and cook on low heat for about 7-10 minutes, stirring often. Add allspice, broth and cook on medium-high, stirring constantly with a wooden spoon. Remove from heat. If you prefer, you can puree the soup in a blender, in small batches. Add thewarmed milk (or half & half plus whipping cream). Saute mushrooms in a little oil. Use this and green peppers or cheese to garnish the soup and serve. *************************** CREAM OF TOMATO SOUP Ingredients: 2 oz butter 1 Tbsp all-purpose flour 4 large tomatoes (diced) 1 small onion (diced) 1 small potato (diced) 1/4 bell pepper (diced) salt and pepper (to taste) 1/4 cup milk Method: Melt butter in a large pot; add the flour and saute till golden brown in color. Add tomatoes, onions and potatoes. Stir to combine the ingredients and add enough water to cover the vegetables. Add salt and cook over medium heat till the potatoes are tender. Add more water if necessary, but do not make it too watery. Cool the soup a little and then blend it. Return it to the pot and add the milk, black pepper and bell pepper. Cook over low heat till the bell pepper is tender. *********************** YOGURT SOUP (Serves 6) Ingredients: 2 large onions 2 tsp salt 1/2 lb lean ground beef 1/2 tsp black pepper 1/2 cup oil 1/4 tsp turmeric 1/4 cup chick-peas or yellow split peas 10 cups water 1/2 cup lentils 1/2 cup rice 1/2 cup chopped parsley 1/2 cup chopped cilantro (coriander) 3 sprigs fresh tarragon 1/2 cup chopped scallions 1 cup chopped dill 3 chopped turnips 2 cups yogurt 5 sprigs spinach, washed, trimmed and chopped Method: Grate one of the onions and combine with meat in a bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix and shape into chestnut-size meatballs. Set aside. Chop remaining onion and brown it in 1/3 cup oil in a large pot. Add 1 1/2 teaspoons salt, 1/4 teaspoon pepper and turmeric. Pour in 10 cups water and add the chick-peas and lentils. Cover and simmer for 35 minutes over medium heat. Add rice and meatballs and simmer 25 minutes more. Add chopped herbs, spinach and turnips and cook another 50 minutes, stirring occasionally. Check to see if peas and meatballs are done and adjust seasoning. Cook a bit longer if necessary. Add yogurt, stirring constantly for 5 minutes to prevent curdling. Just before serving, reheat soup and prepare *Garnish* by browning 3 cloves (minced) in remaining oil. Remove from heat and add 1 teaspoon dried mint flakes. Serve the soup with garnish on top. Note: This soup is an excellent remedy for a cold (or so I am told!) ******************** SPINACH & BEET SOUP Ingredients: 1/2 cup chickpeas 2 cups spinach, chopped cup kidney beans 1 cup fresh dill weed, or 1/4 cup dried dill weed 1 cup lentils 4 beets, peeled & cubed small 1 large onion, chopped 1-2 Tbsp flour 1-2 soup bones, optional fried onions & dry mint leaves (for garnish) Salt & pepper to taste Oil for frying 6-8 cups water Method: Soak the chickpeas & kidney beans for 2 hours or over night. Cook the lentils in l-2 cups of water till soft but not mushy & set aside. Brown the bones and onions in oil in a large kettle. Season to taste and add water, chickpeas, kidney beans, & beets. Cookuntil the chickpeas are soft. Remove bones & add spinach, dill weed, andlentils. Stir occasionally. Meanwhile, brown flour in a little bit of oil and add to the soup to thicken it. (Avoid making it too thick!) Put the soup on low heat & stir frequently until done. Serve in a bowl & garnish with fried onion or with dried mint leaves added to hot oil. Happy "Souping"! Zarina Alloo Minneapolis, Minnesota USA
Borscht 2 from Kingston, ON, Canada Borsch (Ukrainian Beet Soup) 1 1/2 lb soup meat with bone (pork) 10-12 cups water 1 T salt 1 ea medium onion, chopped 2 ea medium beets, julienned 1 ea small carrot, julienned 1 ea medium potato, diced 1/2 c celery, thinly sliced 1/2 c string beans, diced 2-3 c fresh cabbage, shredded 3/4 c tomatoes, strained or tomato juice (I recommend the juice) 1/2 clove garlic 1 T flour beet kvas or lemon juice salt & pepper Fresh dill 1/2 c sour cream Cover the meat with water, add salt and bring slowly to the boiling point then skim off blood and fat. Cover and simmer for 1.5 hours Add onions & beets; cook for 10-15 minutes (Note: if young beets are used, cook them together with the other vegetables) Add the carrot, potato, celery and beans; continue cooking for 10 minutes Put cabbage in and cook until it is tender Stir in tomatoes or tomato juice & garlic Blend flour with 3 T cold water and spoon it into some soup liquid. Stir this into the borsch Add the sour cream to the borsch Add a small quantity of lemon juice Season to taste Flavour with fresh dill Oksana Horbach (3oah@qlink.queensu.ca) Kingston, Ontario (CANADA)
Boston Cream Pie from Portland, OR Cake Layer: 1/4 cup solid vegetable shortening 1 cup white sugar 1 egg 1-3/4 cups all-purpose white flour 4 teaspoons baking powder 1/8 teaspoon salt 1 cup milk 1 teaspoon vanilla extract Cream Filling: 2 tablespoons plus 2 teaspoons all-purpose white flour 6 tablespoons white sugar 1 egg 1/2 cup milk Pinch salt 1/2 teaspoon vanilla extract Chocolate frosting Preheat the oven to 350 degrees F. Grease and flour two 8-inch round cake pans. Cream the shortening with the 1 cup sugar. Add 1 egg and beat until blended. Sift the 1-3/4 cups flour together with the baking powder and 1/8 teaspoon salt. Add to the creamed mixture alternately with the milk. Stir in the vanilla. Divide the batter between the cake tins. Bake for 20 minutes or until a tester inserted near the center of the cake comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to finish cooling. To make the filling, combine the flour with the sugar in a small saucepan. Add the egg, milk, and salt. Cook over low heat, stirring constantly, until the filling is smooth and thick. Stir in the vanilla. Chill in the refrigerator. To assemble, spread the filling between the cooled cake layers and top with the frosting.
Boston Cream PieCake: 1 1/4 cups sugar 1 1/2 stick butter ( not margarine ) 2 tsp pure vanilla 2 large eggs 2 cups all purpose flour 1/4 tsp dalt 3 tsp baking powder 1 cup milk ( skim is fine too but will be a bit less rich ) Custard: 1/3 cup sugar 3 Tbs cornstarch 3/4 cup half and half 3/4 cup cream 3 eggs dash salt 2 tsp pure vanilla 3 Tbs butter ( not margarine ) Glaze: 6 0z pkg semi sweet chocolate chips 3 Tbs water 2 Tbs butter ( not margarine) 2 Tbs light corn syrup dash salt Made this for Mother's Day which we all enjoyed! Directions Tips: make cake ahead of time, Freeze: then when partially frozen, slice cake in half, filling with prepared chilled custard. Then wrap and chill cake overnight to keep cake and custard chilled and moist. Before serving make the glaze and pour over the cake, smooth top and sides if you wish or just let it drip over. One can of course, prepare the glaze and chill it - but it will harden. If you want a soft frosting I suggest to use a chocolate buttercream frosting which can be chilled and remain soft. So: for cake: Beat butter, sugar and vanilla and cream light and fluffy. Beat in eggs one at a time. Sift dry ingredients and add with milk to creamed mixture blending into a smooth batter Pour in a greased and floured 9 inch springfiorm pan. Bake in a preheated 350F oven, about 1 hour or tested done in center with toothpick in center. The cake wont be that tall, but when filled and glazed, the pieces are nice size. Cool completely in pan, remove . Custard: Mix everything ( except butter and vanilla ) in a saucepan off heat . whisk till well mixed. Then over medium heat cook and stir constantly until thick. Remove from heat and add butter and vanilla. If for some reason your custard may be lumpy, just use this tips most chefs use, that is strain the custard into a bowl and discard lumps remaining in strainer. Also if you feel custard is too thick, easily thin by whisking in a bit of milk or cream. If you like a bit of rum flavor, add it too. Glaze: I simply put all the ingredients in a micro safe dish and heat on high a minute ( or two ) and then whisk smooth, or one can make it the old fashioned way by gently heating glaze ingredients over a double boiler Assemble: Cut cake, fill with cream almost to the edges. Don't despair if some custard flows onto the dish. While the glaze is warm, pour and spread it over the cake. Garnish if desired. serve at one.
Boter Koeken from Tipperary, Ireland Dutch "Butter Cakes" 200 grams flour (approx 1.5 cups) 125 grams butter (approx 1/3 cup) 150 grams sugar (approx 1 cup) 1 egg Rind from one lemon, or 1/2 teaspoon almond extract Mix thoroughly butter and sugar. Add flour. Beat egg and mix half of it into the flour mixture. Add the lemon rind or almond extract. Press the mixture into an 8" square pan. Bake at 350F for 25 minutes. After 12 minutes, brush cake with remaining egg. When done, cool 10 minutes then cut squares and take out of the pan.
Bouche de Noel For the cake: 1 1/4 cups cake flour 1 teaspoon baking powder 1/2 teaspoon salt 7 large eggs -- separated 1 cup sugar 1 teaspoon vanilla extract 3 tablespoons confectioner's sugar 1/2 teaspoon ground cinnamon For the filling and frosting: 21 ounces bittersweet chocolate -- such as Lindt 1 1/2 cups creme fraiche or heavy cream -- non pasteurized 1/2 cup chestnut puree Preheat the oven to 375F. Line a 17 x 11 x 1-inch jelly roll pan with parchment paper. Brush it with melted butter, and dust it with flour. Prepare the cake: Sift the flour, baking powder and salt together onto a sheet of parchment paper. Beat the egg yolks and 3/4 cup of the sugar with the whisk attachment in an electric mixer until the mixture is thick and lemon colored. Add the dry ingredients at low speed, mixing until just incorporated. Add the vanilla, mix quickly and thoroughly, and set aside (the batter will be quite thick). In a separate bowl, whisk the egg whites with a pinch of salt until they form soft points. Add the remaining 1/4 cup of sugar and whisk until the egg whites are glossy and form points that stand up but are not too stiff. Fold one-fourth of the egg whites into the cake batter until they are incorporated, then fold in the remaining egg whites, working quickly. They should be incorporated into the batter, but do not overmix it. Spread the batter in the prepared pan, and bake until the cake is golden and your finger makes a slight indentation in the top of the cake when you press it, 8 to 10 minutes. While the cake is baking, sift the confectioner's sugar over a clean kitchen towel. Remove the cake from the oven, and immediately invert it onto the sugar-dusted towel. Peel the parchment paper from the cake, and starting from one long side, gently roll the cake up in the towel. Allow it to cool for 30 minutes. Make the frosting: Melt the chocolate and the cream together in a medium-sized, heavy saucepan over medium heat. Shake the pan occasionally, and when the chocolate has completely melted, whisk the mixture so it is completely combined. Let it cool to room temperature, so it is thick enough to spread. Transfer 3/4 cup of the chocolate mixture to a small bowl, and whisk in the chestnut puree. Season with vanilla if you like. When the cake has cooled, unroll it and trim off the edges so it is perfectly even, reserving the trimmings. Spread the filling evenly over the cake to within about 1/8-inch from the edges, and roll the cake back up. Roll the trimmings into spirals, and affix these to the sides of the cake with any leftover filling (usually two "knots" are sufficient!). Using the frosting, generously frost the cake, including the knots and the ends. Let the cake rest for about 15 minutes, then decorate it, first with the tines of a fork, then with the decorations of your choice. Let sit for at least 8 hours and up to 24 before servings. NOTES : This is a simple recipe for a wonderful bouche de Noel. The cake is a bit heartier than the typical genoise, which suits my taste, and the hint of cinnamon gives it an aromatic layer of flavor. You may change and adjust flavorings, drizzle the cake with a rum or a sugar syrup flavored with vanilla after it's cooled, or do any number of things to make it your own.
Bouche de Noel 2Serves 10 6 eggs 1 cup cake flour 1 cup sugar 1 tsp baking powder 1 tsp vanilla Ganache 1 cup powdered sugar 3 Tbsp milk 3 Tbsp flavored liqueur of choice 2 ounces semi-sweet chocolate 6 oz butter -- (1 1/2 sticks) unsalted Beat the eggs for 3-4 minutes on med. high or about 5 minutes by hand. Add the sugar and vanilla and beat well. In a bowl, sift together the flour, baking powder and salt. Add to the egg stirring to combine well. Grease a jelly roll pan or baking sheet with sides. Spread with parchment paper, grease and flour the paper in the pan. Then pour in the batter and bake at 400*F until cake is springy when touched with finger., 15-18 minutes. Sprinkle a kitchen towel with powdered sugar and use the towel to turn out the cake. Roll the cake in the towel starting with the short end. Let cool,then unroll gently so as not to crack the cake and frost inside with ganache or icing. Roll the cake back up and ice with more ganache or icing and decorate with meringue mushrooms, ivy, cranberries or nuts. For an authentic touch use a kitchen fork to trace "log" lines on the outside of log. You may use lighter colored ganache on the ends to resemble a log.
Bouche de Noel 3from PA, US Cake Batter 4 eggs, separated 1/2 cup sugar, divided 1/4 cup cake flour 4 tablespoons cocoa powder 1 pinch of salt 1 tablespoon pure vanilla extract Butter Cream 4 oz. good quality white chocolate, melted 1 pound sweet butter, softened out of refrigerator for 1 hour 1 pound SIFTED 10X powdered sugar 4 egg whites 2 tablespoons B&B liqueur 1 tablespoon orange zest, grated 1 teaspoon orange extract 4 oz. good quality dark chocolate, melted Preheat oven at 425 degrees. In your clean mixer, beat 4 egg whites and 1/4 cup of sugar until soft peaks form. Transfer to a glass or stainless steel bowl. In a separate glass bowl, SIFT the flour, cocoa powder and salt. In your cleaned mixer bowl, combine 4 egg yolks and the remaining 1/4 cup sugar. Whisk for approximately 5 minutes until the eggs are pale yellow and thickened. Remove bowl from the mixer and fold in the beaten egg whites gently. Add the flour mixture and mix for one minute until well blended - do not over-mix. Line a 11" x 17" jelly roll pan with buttered waxed paper. Spread the mixture in the pan and bake for 7 to 10 minutes, or until the cake is springy to touch or it begins to pull away from the sides of the pan. Take immediately out of the jelly roll pan and let cool. In the meantime, make the butter cream. In a double melt the white chocolate or place in the microwave for 10 to 15 seconds. In a mixing bowl, place the softened butter (not melted, just out of the refrigerator for about 1 hour). Add the 10X sifted powder sugar, mix until well blended. With machine on low speed, slowly add the egg whites, B&B liqueur, orange zest and orange extract. With machine on medium speed, mix until light and fluffy then fold in the white chocolate. Place a piece of plastic wrap on your table and invert the genoise cake top side down. Carefully remove the wax paper. Cover the entire surface of the cake with an even layer of the butter cream (save some for the outside). Using the plastic wrap as an aid, roll the cake on the long side, tight as a log. Using a sharp knife, even both ends of the cake with a clean cut. Then cut 2 end pieces approximately 2" at a 45-degree angle. Transfer the rolled cake onto a platter, seam side down. Place the 2" end pieces on the cake to resemble tree stumps. You may use some of the butter cream to make them stick better. Add the melted dark chocolate to the remaining butter cream. Using a spatula spread the now dark butter cream to cover the entire surface. Using a fork, run lines throughout the entire cake to simulate tree bark. Garnish with some meringue mushrooms and fresh holly.
Bountiful Barley Salad1 1/2 cups raw barley 1 cup crumbled feta cheese 1/4 cup red chopped onion 1/4 cup canned black pitted olives chopped 2 Tbs fresh chopped parsley 2 Tbs fresh chopped basil 1 large red tomato chopped salt and fresh grated black pepper 1/2 tsp smoked paprika or to taste Having vegetarian relatives, I experimented and created this colorful delicious salad which got raves. No dressing was needed. Just the seasoning with the feta cheese made a wonderful flavor and colorful salad. Please use fresh herbs, garden tomatoes and smoked paprika for the best flavor. Rinse barley , drain and cook by package directions ( usually takes about one hour stove top ). Drain , rinse and drain well again.. Place barley in a large serving bowl and add and mix in the remaining ingredients. One may add more of everything to taste. Serve at room temperature or chilled. I was also thinking next time I make this salad to also add cooked roasted corn kernels. Yield : 8 to 10 servings.
Bourbon and Honey Smoke-Roasted Pork Tenderloin David this was sent to me by another site, looks good hope all out there enjoy it. I have exported other recipes from site I get e mail from, but haven't seen them. Are they acceptable to you if they are from another subscrption group?? Please reply. Marina Phx.Az. Title: Bourbon and Honey Smoke-Roasted Pork Tenderloin Categories: Smoking, Marinades, Pork Yield: 6 servings ----------------------------------MARINADE---------------------------------- 1 c Olive oil 1/2 c Bourbon 3 tb Honey 1/2 c Lemon juice 1 tb Minced garlic 1 1/2 tb Fresh ginger root -- peeled and grated 1/4 c Soy sauce 1/2 c Thinly sliced onion 2 tb Fresh sage -- coarsely chopped 2 ts Pepper 1 ts Salt ---------------------------------MAIN DISH--------------------------------- 3 Pork tenderloins -----------------------------GRILLING MATERIALS----------------------------- Charcoal briquettes 6 Wood chips (up to 8) -- preferably fruitwood Combine all marinade ingredients; blend well. The marinade for this dish can be prepared a day in advance; marinating should go on for 24 hours. Lay the pork tenderloins in a ceramic or glass dish and pour marinade over them. Turn the tenderloins several times during the 24 hours that they are marinating in the refrigerator. When ready to cook, pat the pork dry. Preheat charcoal in an outdoor grill and soak the wood chips in water for 30 minutes. Add the chips to the hot coals. Roast the pork evenly for about 40 minutes, until its internal temperature is 165 F. If pork is to be eaten hot, allow it to sit on the edge of the grill for 10 minutes or so after it is cooked so that the juices can be drawn back into the meat. Good served either hot or cold, accompanied by a green tomato chutney. -----
Bourbon Baked BeansYields 10 to 12 servings. 4 (16 oz) cans Boston baked beans 16 oz crushed pineapple, drained 12 oz chili sauce 1/2 cup strong brewed coffee 1/2 cup bourbon 1/4 cup firmly packed brown sugar 1 tbl molasses 3/4 tsp dry mustard Combine all ingredients in an electric slow cooker. Cover and cook on high 2 hours; uncover and cook to desired consistency. Serve with a slotted spoon. Yield: 10 to 12 servings.
Boursin Potato Salad3 to 5 pounds yellow potatoes boiled and skinned 1 pkg Boursin cheese ( about 5.2 ounces ) Mayonnaise to bind Dijon mustard to taste ( 1 to 2 tsp ) Olive oil ( 2 Tbs ) 2 Tbs chopped white onion 1 Tbs Fines Herbes Chicken broth ( 1/4 cup or so ) salt and pepper to taste Needing to make a pot luck salad I wanted to create a unusual but great potato salad. This was very well received! While potatoes are cooking, mash cheese in the bowl and add about a cup of mayonnaise and mix well. Add some olive oil , Dijon mustard, and heated chicken broth and mix until dressing is creamy. Drain potatoes and when warm, peel and slice and add to dressing and mix well until potatoes are covered with dressing and add herbs and onions and mix well. Depending on how many potatoes one uses, add enough mayonnaise etc. Serve warm or well chilled. When chilled, the mixtures blend even better. Serves 10.
Bow Tie Chicken from USA 1 - 1 1/2 lbs. chicken breasts, cut in strips 1 small package bow tie pasta, cook according to directions and set aside 8 oz. package sun dried tomatoes, Julian cut 2 small cans sliced black olives 2/3 cup Hammons Black Walnuts Dressing: 2/3 cup olive oil, extra virgin 1/3 cup red wine vinegar basil, freshly chopped Mix together all ingredients for dressing. Using 1/3 cup of the dressing, saute chicken until done; drain. Mix pasta, tomatoes, black olives and black walnuts with chicken. Stir in remaining dressing. Makes 4-6 servings. source: http://www.black-walnuts.com/homerecipes.asp
Boxty from Tipperary, Ireland Potato Griddle Cakes, Ireland Serves 8 1/2 lb Raw potato 1/2 lb Mashed potato 1/2 lb Plain flour Milk 1 Egg Salt and pepper Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon. Drop by tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each side. Serve with a tart apple sauce: or as part of an Ulster Fry, with fried bacon, fried sausage, fried eggs, fried black pudding, fried bread, fried soda bread. An old poem says: Boxty on the griddle, boxty in the pan, if you can't make boxty, you'll never get a man. That poem doesn't influence me, however -- as I am a man, myself. Rory
Braciole3 lbs. Rump roast, trimmed and sliced 1/4 inch thick across grain Stuffing (see below) Marinara Sauce (see below) 2 Tbsp. olive oil Brown the slices of beef in a skillet with the olive oil and set aside. Once the slices have been browned, fill with stuffing and hold together with a toothpick. Arrange the rolls in a baking dish and cover with the Marinara sauce. Bake at 375 degrees for 1½ hours and serve. Stuffing Use a basic turkey like stuffing as follows: 12 oz. regular bread cubes plus cornbread cubes, with seasoning mix 4 oz. pine-nuts 3 stalks celery 1 diced onion 1 diced apple First brown the nuts and other ingredients in a saucepan so they soften and the flavors blend. Add the seasoning mix before putting into the bread and add broth as directed. You want medium moisture content. Marinara Sauce 4 Tbsp. olive oil 4 cloves pressed garlic 1 medium onion, diced 1 Tbsp. oregano 1 Tbsp. sweet basil 1½ tsp. tarragon 1 tsp. thyme 1 tsp. sage 3 Tbsp. dried parsley 1 tsp. savory salt & pepper to taste 1 small can tomato paste 32 oz. tomato sauce 16 oz. crushed tomatoes 2 cans Italian style stewed tomatoes or 4 cups fresh chopped roma tomatoes ¾ cup thin 1" slices bell pepper (yellow or red preferred) 1½ cups sliced mushrooms 1 16 oz. can olives, chopped ¾ cup zucchini (optional) 1 tsp. baking soda 1½ Tbsp. brown sugar ½-1 cup red wine 4 to 6 Italian sausages (hot or mild to taste) In a large pot, pour the olive oil, onions, garlic, and spices. Sauté ingredients to break the flavor. Add tomato paste and continue to sauté for about 5 minutes. Add the tomato sauce, crushed tomatoes and chopped tomatoes. Next, add peppers, mushrooms and chopped olives. Then add baking soda, brown sugar and red wine. Brown 4-6 Italian sausages in a skillet (I like few hot, few regular), and add them to the sauce. Cook the sauce for at least two hours before serving. This sauce can be used on pasta of any type, or on top of other dishes manicotti. You can double this batch and freeze some for later. Yields: 12 servings Preparation Time: 1 hour, 30 minutes
Bracioline Ripiene from Chicago, IL 1 pound (8) veal cutlets 3 ounces lean veal, minced 1 1/2 ounces lean prosciutto, minced 1 1/2 ounces veal marrow, ground to a coarse paste (optional; increase the prosciutto if you leave it out. If you do choose to include it (it will give the dish a satiny texture), ask your local butcher for it or check an oriental market) 2/3 Cup grated Parmigiano 1 large egg salt and pepper to taste string a small onion, minced a small carrot, minced a 6-inch stick of celery, minced a slice of pancetta, minced 2 tablespoons butter 1/2 cup tomato sauce 1/2 cup dry white wine (optional) To thin them, pound the cutlets well with a meat pounder or the flat of a wide knife frequently dipped in water. Mix the remaining veal, the prosciutto, the marrow, and the cheese together, adding the egg last to bind the mixture; season it with a pinch of pepper (salt shouldn't be necessary because of the prosciutto and the Parmigiano). Stretch the cutlets out and spread the mixture over them, then roll them up and tie them with string. Mince the onion, celery, carrot, and pancetta. Melt the butter in a skillet over a medium flame and, when the onion is lightly browned, add the veal cutlets, seasoning them with salt and pepper. When the cutlets are browned, add the tomato sauce and a little water (or the wine), cover partially, and simmer them till they're done,15-20 minutes. Remove the strings before serving. These stuffed cutlets can also be roasted in the oven. While you're preparing them, preheat the oven to 350 F. Put the cutlets on a rack, baste them with olive oil and salt, and roast them till they're done (about a half hour), turning and basting them once or twice. Serves 8
Brain Cell Salad from United States Brain Cell Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Halloween Holidays Sickening Sides 1 Package blueberry gelatin dessert mix -- (6-ounce) 1 Container small-curd cottage cheese -- (16-ounce) 1 Can blueberries in syrup (or 3/4 cup frozen -- (16 1/2-ounce) thaw blueberries blue food coloring Prepare gelatin according to the directions on the package. Chill for four to five hours, or until firm. Scoop cottage cheese into bowl. Drain and set aside the syrup from the blueberries. Add the berries to the cottage cheese and mix well. Add three drops food coloring to turn the cottage cheese a nice grayish color when blended. To serve salad, place a few spoonfuls of firm gelatin (congealed brain fluids) onto individual plates. Top with a scoop of cottage cheese (brain tissue) mixture and serve.
Braised Brisket Carbonnade HI to all found this in my quest for hotdogs cooked in beer, looked good hope you enjoy it. Marina in Phx. az. Braised Brisket Carbonnade Serves: 8 Work Time: 30 minutes Total Time: 3 hours 30 minutes * 1 3 1/2 to 4-pound beef brisket * 2 medium onions, sliced * 2 12-ounce cans beer * 1/4 cup firmly packed brown sugar * 1 tablespoon Dijon mustard * 1 tablespoon beef-flavored bouillon granules * 1 teaspoon coarsely ground pepper * 1/4 teaspoon dried whole thyme * 1 bay leaf * 2 cloves garlic, minced * Pot Roast Gravy (Below) * 4 slices bacon, cooked and crumbled Trim excess fat from brisket. Place brisket in a large Dutch oven; cover with onion slices. Combine beer, brown sugar, mustard, bouillon granules, pepper, thyme, bay leaf, and garlic; pour over meat. Cover and bake at 350 degrees for 2 1/2 to 3 hours or until tender. Remove meat to a platter, POT ROAST GRAVY * 1/4 cup cold water * 2 tablespoons all-purpose flour * 1 cup broth from pot roast * 1/4 teaspoon salt * 1/8 teaspoon pepper Measure pan drippings, and prepare Pot Roast Gravy using pan drippings, multiplying recipe by amount of drippings. Stir bacon into gravy. Slice meat across grain into thin slices, and serve with gravy. Combine water and flour in a jar; cover tightly, and shake until thoroughly blended. Stir flour mixture slowly into broth in a saucepan. Cook over medium heat until thickened, stirring constantly. Add salt and pepper. MICROWAVE DIRECTIONS: Combine water and flour in a jar; cover tightly, and shake until thoroughly blended. Stir flour mixture slowly into broth in a 2 cup glass measure. Microwave at HIGH for 2 1/2 to 3 minutes or until thickened, stirring at 1 minute intervals. Add salt and pepper. NOTE: If pot roast broth is salty, salt in gravy recipe may be reduced or omitted.
Braised Lamb Shanks from NY, USA 4 to 5 boneless legs of lamb, excess fat removed 1 head of garlic, cloves removed kosher salt fresh cracked pepper pinches of: thyme, anise seed, cinnamon 4 large carrots cut up 1 very large onion sliced 4 large stalks of celery cut up 1 cup beef broth Fresh thyme for garnish Best done in a slow cooker. Placed vegetables in slow cooker. Cut slits in lamb and push in pieces of garlic, as much or as little as you like. Season meat and roll up. Season top of meat with salt and pepper. Place over vegetables. Add the broth. Cover and cook 1 hour on high. Reduce heat to low and keep coved about 8 to 10 hours or until meat is fork tender. To serve: remove meat from cooker to platter. Place vegetables over meat. Skim off excess fat from liquids.. Thicken liquids with gravy flour. Adjust seasoning if needed. Cut lamb ( it will be so tender it will fall in pieces ). Serve with the gravy and vegetables. Serves 10 to 12 Note. can be prepared ahead ahead of time. Chilled , lamb will be easier to slice and then can be reheated. Joan,Larry and Cosmo the Cutie Dog Visit our HomePage at: http://www.pipeline.com/~rosskat/
Braised Lamb Shanks with Carrots, Leeks and Coriander Sauce Here is a good fall dish with a slightly Moroccan flair. Terry * Exported from MasterCook Mac * Braised Lamb Shanks with Carrots, Leeks, & Coriander Sauce Recipe By : Hamersley's Bistro/Gordon Hamersley/tpogue@idsonline.com Serving Size : 4 Preparation Time :0:00 Categories : meat 4 8 inch leek salt and pepper 2 tablespoons oil 3 carrot -- peeled and chopped 3 small garlic clove -- sliced 1 tablespoon fresh ginger -- julienned 2 cups dry red wine 1 cup chicken stock 1 tablespoon coriander seed 1 tablespoon tomato paste 1 tablespoon marjoram -- minced fresh 1 blood orange unpeeled -- thinly sliced 2 tablespoons steamed couscous 2 tablespoons parsley -- minced fresh marjoram sprigs To Prepare the lamb: Preheat the oven to 350F. Trim the root ends and cut the tops off the leeks, leaving an 8" length. Split the leeks in half through the root end, cutting 6" toward the top. Rinse well to remove any dirt from between the leaves. Trim the shanks of all excess fat and season liberally with salt and pepper. In a large saute pan or skillet over high heat, heat the oil and saute the shanks until they are evenly browned all over, 15 to 20 minutes. Pour off any excess fat from the pan. Add the carrots, leeks, garlic, and ginger to the pan and continue to cook for 5 minutes. Add the wine, stock, coriander seeds, tomato paste, marjoram, and orange, and bring the liquid to a boil. Cover and bake for 2 to 2 1/2 hours, or until the meat is very tender and falling off the bone. Remove the pan from the oven, arrange the lamb and veggies on a warm serving platter, and place the pan over medium heat. Add the couscous to the juices and stir until the couscous slightly thickens the sauce. Ladle some of the sauce over the meat and veggies, and garnish the platter with the parsley and marjoram sprigs. Per serving: 228 Calories; 8g Fat (44% calories from fat); 4g Protein; 19g Carbohydrate; 0mg Cholesterol; 242mg Sodium
Braised Onion Slices with BourbonI like to serve this when I make Prime Rib with Yorkshire Pudding. The Asparagus with Horseradish Sauce I submitted earlier today completes this meal. Braised Onion Slices with Bourbon Recipe By : James Beard - James Beard's American Cookery Serving Size : 4 Preparation Time :0:05 Categories : Onions Vegetables Side 2 tablespoons butter 2 tablespoons olive oil 4 bermuda onion, sliced 1-inch thick 1 teaspoon salt 1/2 teaspoon black pepper, freshly ground 1/4 cup beef broth, canned or homemade 1/4 cup bourbon Heat butter and oil. Add onions and sear on high for 2 minutes. Add salt, pepper and broth. Reduce heat and simmer 10 to 12 minutes. Add bourbon and cook down for 3 minutes. Serving Ideas : Perfect accompaniment for roast beef NOTES : Submitted to World Recipes by Barbara Zack February 22, 1996
Braised VegetablesAfter 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 I. Braised Vegetables cooking oil (I normally use 3-4 tablespoons depending on amount of veggies) 1 onion chopped 1 tomato chopped 1/2 tsp Tumeric 2 Red chillies salt to tast Braise onion in oil until light brown. Add chillies, tomato, turmeric, salt and let it simmer until oil appears on top. Then add vegetables. Cook until desired tenderness. Vegetables can be cabbage, cauliflower, green beans or sugar beans. (If using sugar beans, add 1 dessert spoon ((soup spoon in the US)) of Masala, no chillies and 1 dessert spoon of lemon juice.) Although you may be tempted to add water, DON'T.
Bran Candy from Milwaukee, WI The title of this recipe is made of words that you don't usually hear used together. 2 c brown sugar 1 c sugar 1 c milk 1/8 ts baking soda 1 tb butter or butter substitute 1/4 ts salt 1 c bran Boil all ingredients except bran to soft ball stage (234 - 238 F). Cool to room temperature. Add bran. If desired, 1/2 cup raisins, dates, or nuts may be added. Beat until stiff enough to knead. Turn onto board dusted with powdered sugar. Knead until smooth. Shape into a roll and slice.
Bran Muffins Here is a very good, healthy bran muffin with fruit that is moist. I don't know where I came from, I found a written recipe in my mother's recipe box. This makes a bunch of muffins! Title: Bran Muffins #1 Categories: Bread Yield: 72 servings 1 Box (15-oz) raisin bran 3 c Sugar 5 c Flour 5 ts Soda 2 ts Salt 1 1/2 ts Cloves 2 ts Nutmeg 3 ts Cinnamon 4 Eggs; beaten 1 c Oil 1 qt Buttermilk 2 ts Vanilla 3 pk Dried fruit bits 2 c Nuts Cook fruit in water until done. Drain. Mix dry ingredients. Add remaining ingredients. Bake in muffin tins at 400 degrees for 20 minutes -- if using miniature muffin tins, reduce baking time to 15 minutes. Don't know where this came from originally, my mother had it in her recipe box, but anytime I make these, everyone raves!
Bran Muffins 2 from NSW, Australia 1 c. boiling water 3 c. Miller's Bran 2 c. buttermilk 2 eggs, unbeaten ½ c. vegetable oil 1½ c. honey 2 c. whole wheat flour 2 ½ tsp. soda ¼ tsp. salt 1½ c. soy flour 1¼ c. white flour 1 lb. chopped dates, raisins or any dried fruit Pour boiling water over Miller's Bran. Stir, then mix in buttermilk, eggs, oil and honey. Add and fold in flour, soda, salt, soy flour and white flour. Fold in dates, raisins or any dried fruit. Bake at 350 º F for 10 to 15 minutes. Makes approximately 30 muffins.
Brandade de Morue from Nice, France Brandade de Morue Morue is cod, and the brandade de morue is a cod fish-paste. You'll find it at a few restaurants, usually very good, and sometimes available in cans at the grocery store. This dish is an excellent Provencal starter course. Recipe (4 people) brandade de moure (1 can) lettuce (1 head) tomatoes (4) pine nuts (pignons) (30 g) black olives olive oil bread (fresh baguette) herbes de provence (especially thyme) Wash the lettuce and the tomatoes. Cut the lettuce into short strips and quarter the tomatoes. Mix the lettuce with a light amount of olive-oil. Put a bed of lettuce on individual salad plates, add a few black olives and sprinkle on some pine nuts. Slice and toast the bread, 3 or 4 per person. Put a generous helping of the fish paste on the hot-toasted bread, and place on the lettuce. Put the tomatoe quarters around the toast. Sprinkle some herbes de provence on the fish paste, and serve.
Brandade de Morue 2 from Brittany, France 1 lb Cod fillet (fresh, unsalted) 1 cup extravirgin Olive Oil 1 cup Milk 1 garlic clove Wash and clean the Cod fillet, taking care to take out all bones. Put it in a food processor (blender) and reduce to a mash. In a heavy bottom frying pan, pour a couple of tbls of the Olive oil and put over low heat with the garlic clove. Into two(2) separate saucepans, warm up the remaining Olive oil(in one) and the milk (in the other). Add the mashed Cod fillet to the frying pan with the garlic and start whisking with a wooden spoon, adding one tbls of the warm Olive oil followed by one tbls of the warm milk, whilst you keep turning the mixture, until all liquid has been used and absorbed. You should now have a creamy, warm, mash-looking lot in the pan. Season with salt & black-pepper (if you want) and serve with boiled potatoes and toasted garlic bread. Buon Appetito!!!!!
Brandied Pineapple and Ice Cream Dessert from NY, USA 1 large ripe golden pineapple brandy to taste brown sugar to taste cinnamon to taste Vanilla ice cream This simple dessert looks spectacular when served on a platter and the flavors blend ever so deliciously. Cut through the pineapple and leaves with a sharp knife to halve pineapple ( with leaves on ) vertically. With a sharp knife cut out the meat of the pineapple being careful not to cut through the shell. Dice the fruit ( discard tougher inner core ), place into a bowl and add some brandy ( probably 1/2 cup or less, sweeten with some brown sugar, add about 1/2 tsp cinnamon or to taste ) and marinade the fruit about 1 hour before serving. Arrange the empty pineapple shells on a large platter and chill. When ready to serve: heap the fruit in 1 shell and scoop about 4 ice cream balls in the other shell. Serve immediately suggesting to guests to place the ice cream on their fruit plates first and then top with some of the brandied pineapple. Serve 4.
Branston Pickle from UK 1 medium carrot, cut into 1/8 inch cubes 1 cup rutabaga, cut into 1/8 inch cubes 2 cloves garlic, minced 6 dates, pitted and cut into 1/8 inch cubes 3 cauliflower florets, finely chopped 1 medium yellow onion, finely chopped 1 medium apple, finely chopped 1 medium zucchini, finely chopped 5 sweet gherkins, finely chopped 1/2 lb dark brown sugar 1 tsp salt juice of a lemon 1/2 cup apple cider vinegar caramel colouring or "Kitchen Bouquet" Combine all ingredients except caramel colouring in a saucepan. Heat to boiling; reduce heat to a simmer and cook until rutabaga is cooked but still slightly crunchy. Add enough caramel colouring until colour is dark brown. Bottle and seal. I suspect the flavour will improve if aged for a few weeks before using.
Branston Pickle 2 from US 2 medium carrot; cut in 1/8-inch dice 2 cups rutabaga; cut in 1/8-inch dice 4 medium garlic cloves, minced 16 pitted dates; cut in 1/8-inch dice 6 medium cauliflower florets; finely chopped 2 medium yellow onion; finely chopped 2 medium apple; finely chopped 2 medium zucchini; finely chopped 10 sweet gherkins; finely chopped 1 1/2 pounds brown sugar 3 teaspoon salt juice of 3 lemons 3 cups malt vinegar Kitchen Bouquet; as needed 1 tablespoon Worcestershire sauce 2 teaspoons mustard seed 2 teaspoons allspice Combine all ingredients except browning sauce in a saucepan, placing spices in cheesecloth for easy removal later. Heat to boiling; reduce heat to a simmer and cook until rutabaga is cooked but still slightly crunchy. Add enough browning colouring until colour is dark brown. Bottle and seal. Flavour will improve if aged for a few weeks before using. Contributor: Helen Peagram Yield: 8 servings
Brasilian Chicken in Piri Piri SauceServes 6 1 roasting chicken Marinade 8 garlic cloves, crushed 1 pinch salt juice of 2 lemons 1 teaspoon bay leaf powder 2 teaspoons paprika 2 tablespoons softened butter pinch salt Piri Piri sauce 4 tablespoons ground piri-piri pepper 100 ml olive oil juice of 1/2 lemon Mix all ingredients for the marinade together. If you find it annoying crushing up the garlic you can buy it pre-crushed from the shops. Using a sharp knife, cut chicken into six pieces so that you have the breast and lower part of the chicken as well as the 4 drumsticks and wings, (visualize the look of the chicken at Nando's). Cut off any excess fat but leave most of the skin as it will add to the flavor. Make several small incisions into the chicken to later help it absorb the marinade. Soak the chicken well in the marinade and allow it to marinate in the fridge for at least 1 hour. Meanwhile mix the Piri Piri seasoning with the lemon juice and the oil. You can find Piri Piri seasoning easily from the shops and it saves you having to chop if 10-12 red chillies and chop up a bay leaf and such, just makes the process a lot simpler. Also add a pinch of salt. Preheat the grill and insert the chicken. Bask the chicken frequently with any excess marinade.Turn the chicken frequently and make sure it doesn't burn. Cook for approximately 30 minutes. Remove the chicken from the grill/BBQ and allow it to cool before lathering it in the Piri Piri sauce. Serve with potatoes and what ever else you desire. Charcoal grill or BBQ preferred but gas grill works almost as well.
Brasilian Coffee4 cups hot chocolate 1 1/2 cups strong coffee 1 cup brandy or rum 1/2 cup heavy cream, whipped with 1 teaspoon sugar Heat the chocolate, coffee and brandy or rum together. Fold in whipped cream (or place a spoonful on top of each serving).
Brasilian Feijoada Brasilian Feijoada Ingredients: 1 lb (2/5 Kg) black beans 1 4" strip Kombu 8 c water 2 white onions, minced 4 cloves garlic, minced 2 T olive oil 2 c chopped bell peppers 1/2 t black pepper 6 stalks celery, in chunks 3 large carrots, in chunks 8 oz (1/5 Kg) tomato paste 2 T mustard 1/2 c mirin or white whine 1/4 c tamari 1 bunch fresh basil and cilantro, chopped 2 c cous-cous 1 t saffron threads 5 c water pinch sea salt 1 bunch collards, kale or Swiss chard 2 T mirin 2 oranges Wash black beans. Pressure-cook with Kombu and water for two hours. Saute onions and garlic in oil until soft; add bell peppers, black pepper, celery, and carrots. Add one cup of water, cover tightly, and cook over high heat for five minutes. Add next four ingredients and black beans; simmer 1/2 hour. Stir in fresh herbs. Boil five cups of water with saffron and salt; whisk in cous-cous, cover, and simmer for fifteen minutes. Finely julienne greens, saute in 1/4 c water over high heat until bright green. Stir in mirin. To serve, place mound of cous-cous in center of plate; pour over 3/4 c black bean stew. Encircle with greens; garnish with orange slices.
Brasilian Style PorkPORK Brazilian Style 3-4 pound boneless loin Insert slivers of garlic into the loin. Rub on salt & pepper. Brown in 1 500 degree oven; placing meat on a rack in a shallow baking pan filled with 1 cup of water and covered loosely with foil. Roast 1 hour. GLAZE 1 cup honey 1/4-1/2 cup orange juice dash of ginger & powdered cloves Brush glaze over the roast. Cook another hour keeping loosely covered with foil. Baste 2-3 more times. Serve with black beans & rice and a cucumber, onion salad. ENJOY! Bev bmarks@nyc.pipeline.com
Brazilian Chicken with Coconut Milk from US Serves 4 Prep and cook time: 45 minutes 1 teaspoon ground cumin 1 onion, chopped 1 teaspoon ground cayenne pepper 1 tablespoon minced fresh ginger 1 teaspoon ground turmeric 2 jalapeno peppers, seeded and chopped 1 teaspoon ground coriander 2 cloves garlic, minced 4 skinless, boneless chicken breast halves 3 tomatoes, seeded and chopped 1 (14 ounce) can light coconut milk 2 tablespoons olive oil 1 bunch chopped fresh parsley salt and pepper to taste In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture. Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside. Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.
Bread and Butter Pickles from US Bread and Butter Pickles I ran across this recipe and it looked easy enough Bread and Butter Pickles 8 cups sliced cucumbers salt 2 cups sliced onions 4 green bell peppers 2 cups distilled white vinegar 2 cups sugar 2 tsp. dry mustard 2 tsp. turmeric 2 tsp.celery seed 1 stick cinnamon (broken) Sprinkle cucumber slices with salt and let soak one hour. Wash off with cold water and drain. Cut onion slices crosswise and the pepper in about 1 1/2 inch lengths (remove seeds). Combine vinegar,sugar and spices in large kettle and add the cucumbers, onions and peppers. Bring to a boil and cook 3-5 minutes or until cucumbers start to look glassy. Pack into hot sterilized jars. Seal. Process 5 minutes (makes 5-6 pints).
Bread and Butter Pudding Bread and Butter Pudding Quantities stated are approximate, and guessed from experience. Just use the ingredients as needed. 1/2 loaf sliced bread 4 oz butter (approx) 4 oz sugar (approx) Raisins 2 pints milk 2 Eggs Nutmeg to taste Spread the bread with butter on both sides. Line the inside of a large ovenproof dish with buttered bread. Cover with a sprinkling of sugar and a sprinkling of raisins, and then another layer of buttered bread. Repeat until the dish is full (or until you think there is enough). Heat 1 pint of milk until it is hand-hot, and mix in the eggs. Pour this mixture over the bread, and top up with cold milk until the bread is just covered. Sprinkle a final layer of sugar and (if desired) nutmeg on the top. If possible, leave to stand for at least 1/2 hour, so the milk soaks into the bread. Cook for 1.5 hours at Gas Mark 4 / 170'C / 340'F. Submitted by Steve Lee , Robinson College, Cambridge, England.
Bread and Butter Pudding 2 from UK Bread and Butter Pudding 2 This is 1 of 24 new recipes added to the carlton Food Network archive at No Cups Here! this week. There are now 2315 recipes available from the shows of the UK Cable TV company. Go to: http://www.atoc.demon.co.uk/recipes * Exported from MasterCook * Bread And Butter Pudding Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Food Network Daily Food6 New Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 284 milliliters double cream 450 milliliters milk 1 teaspoon natural vanilla extract -- or scrape the seeds -- from 1/2 vanilla -- pod 6 large egg yolks 75 grams caster sugar 6 slices white bread -- weighing about -- 200g, crusts -- removed 50 grams butter -- softened 50 grams dried fruit Heat the cream, milk and vanilla in a saucepan until almost boiling. Switch off and leave to infuse the flavour. Whisk the egg yolks and sugar together until pale then gradually stir in the milk mixture. Spread the bread with butter then cut each slice in halves or quarters diagonally. Butter an ovenproof dish and layer up the bread and fruit. Pour the egg mixture over the bread and sprinkle with nutmeg. Leave to soak for 30 minutes before baking. Heat the oven to 200C/400F/gas 6. Place the dish in a roasting tin and pour in warm water from the kettle to come about half way up the dish. Cook in the centre of the oven for about 45 minutes until lightly set. Serve warm with some vanilla ice cream if wished. Converted by MC_Buster. -- Alan Hewitt
Bread and Butter Pudding from the Dorcester Hotel I'm enjoying this digest tremendously so it's about time i post a recipe. I made this pudding for friends last Friday; as hot puddings are unknown here, they looked rather puzzled at first but they all loved it! In our family we also call it "old men's pudding" as you don't need teeth for this :-} Groetjes from Eindhoven, The Netherlands. Stephanie "A dish without at least one cat hair is not home made" Bread and Butter Pudding from the Dorcester Hotel 8-10 slices white bread, crusts removed 1/2 cup + 2 Tbs milk 1/2 cup + 2 Tbs cream (the liquid type) 3 eggs 125 gram (4 oz) sugar handful sultanas 1 jar apricot jam butter (no substitutes!) 1 vanilla pod (or use vanilla flavouring if you must) Preheat oven to 180/350. Combine milk and cream in a small saucepan add vanilla pod (cut open lengthwise). Steep on low fire for 10-15 minutes. Remove pod, scrape out black seeds and put in milk. When mixture has cooled, beat in eggs and a pinch of salt. Spread bread with butter on both sides. Spread jam on both sides. Put a layer of bread in a greased oven dish. Sprinkle half the sugar over it, add the sultanas. Cover with second layer of bread. Add second half of sugar. Pour milk-cream-vanilla-egg mixture on top. Bake for 45 minutes until golden brown. Serve with powdered sugar. Serves 5-6.
Bread Bowl Varietyfrom New Jersey, USA Bread Bowl Variety You can use any bread recipe you want. I usually use this simple one: Dissolve 2 packets of active yeast (4 1/2 t) in warm (~ body temp) water. Add one cup all purpose flour & one cup wheat flour. Mix until smooth. Keep adding flour (alternating all purpose and wheat) and mixing until very hard to mix. (about 2-3 cups) Turn out on a floured board. Knead until flour is smooth & not sticky - you will need to add more flour - another 1 1/2 - 2 cups, try to divide evenly between all purpose & whole wheat. Roll the kneaded dough in a ball. Put in a lightly oiled bowl & turn to coat the whole surface with oil. Cover & let rise in a warm place until doubled (1 to 1 1/2 hours). Punch down. Let rest 10 minutes. Divide in 4-6 smaller balls, & put them on cookie sheets. Flatten them in disks & let rise about another hour. If desired, brush with egg white (I usually don't) Cook at 375, 40-50 minutes. Bread should sound hollow when thumped. Remove from oven & let cool. Here's the tricky part. You will have 4-6 round loaves. Cut a circle out of the top of each loaf, & remove that piece of crust. You will have a thick crust bread with a circle of exposed softer bread. Smush down the inner part (you can scoop out the bread if you want to, but I prefer to leave the bread to soak up the gravy).This works great for stews and chili. If you don't let the circles rise you should get flatter loaves for 'trenchers', but I haven't tried it yet. Here are some other ideas for making bread bowls: Cornbread Bowls: Coat a baking sheet with butter-flavored cooking spray. Invert 2 (10-oz) custard cups several inches apart on baking sheet; coat outside of cups with cooking spray. Separate 1 (11.5-ounce) can refrigerated corn bread twists at perforations. Flatten each strip to a 2" width. Cover the outside of each custard cup with strips, cutting away excess and moistening edges as needed to seal strips together. Bake at 400 10 to 12 minutes. Cool on a wire rack before removing from baking sheet. Remove bowls from cups. Use to serve stews or chili. French Bread Bowls: Coat a baking sheet with butter-flavored cooking spray. Invert 2 (10-oz) custard cups several inches apart on baking sheet; coat outside of cups with cooking spray. Unroll 1 (11-oz) can refrigerated crusty French bread dough. Cut crosswise in 2 portions. Mold 1 portion of dough around outside of custard cup, allowing edges to extend straight on baking sheet on 2 sides. Cut each long extended edge of dough from center to 1/2" from custard cup, forming 2 flaps. Cross flaps & fold back over custard cup. Repeat procedure with remaining portion of dough & second custard cup. Bake at 400 10 minutes. Cool 5 minutes; remove bread from custard cups & baking sheet. Invert on a wire rack; cool completely. Use for serving chicken, tuna, & vegetable salads or thick stews. Puff Pastry Bowls: Thaw 1 (17.25-oz) package frozen puff pastry sheets. Coat a baking sheet with butter-flavored cooking spray. Invert 2 (10-oz) custard cups several inches apart on baking sheet; coat outside of cups with cooking spray. Mold 1 puff pastry sheet around outside of cup, allowing edges to extend out from bowl on baking sheet. Trim edges of dough, leaving a 1 1/2" rim around bowl on baking sheet. Repeat procedure with remaining puff pastry sheet & cup. Bake at 400 10 to 12 minutes. Cool completely on a wire rack before removing pastry from baking sheet. Remove bowls from custard cups. Use for serving pudding, fruit salad, or a thick stew. Yield: 2 (10-oz) bowls. Phyllo Bowls: Thaw 8 sheets frozen phyllo dough. Coat a baking sheet with butter-flavored cooking spray. Invert 2 (10-oz) custard cups several inches apart on baking sheet; coat outside of cups with cooking spray. Cut phyllo sheets in half crosswise. Layer 8 half sheets on 1 custard cup, coating top of each with cooking spray and turning slightly so that corners of pastry fan out on baking sheet. Mold phyllo dough as previously described. Repeat procedure with remaining 8 half sheets on second custard cup. Bake bowls at 400 7 minutes. Cool completely on a wire rack before removing from baking sheet. Remove bowls from cups. Use for serving fruit or vegetable salads. Yield: 2 (10-ounce) bowls. Won ton Wrapper Bowls: Pour vegetable oil to a depth of 4" in a Dutch oven; heat oil to 350. Place 1 won ton wrapper on the surface of oil. Immediately submerge wrapper in oil by pressing the wrapper down in the center with the bottom of a wire whisk or bowl of a small ladle (bottom should be 1 to 1 1/2" in diameter). Fry 1 minute or until golden. Remove with tongs; drain upside down on paper towels. Use for serving salad dressings, dips, or sauces. Sourdough Bread Bowls: There are two ways to make them, using either 20 eight-oz sourdough bread loaves or ten 1-pound round sourdough bread loaves. If using 20 eight-oz bread loaves, cut off tops. Using small knife, cut out centers, leaving 1" shell. Or, use 10 one-pound loaves, cutting each horizontally in half. Cut off thin slice from top half of each loaf. Turn top of loaf trimmed side down. Cut out center of top & bottom halves, leaving 1" shell. Reserve trimmings for another use. (Can be made 1 day ahead. Cover; let stand at room temperature.) Preheat oven to 400. Brush insides of bread bowls with melted butter. Place bread bowls on oven racks. Bake until crusty and brown, about 15 minutes. Transfer bread bowls to wire rack to cool. Great for serving chili. Yield: 20 bowls. Bread Bowl Italian 1 lb. sweet Italian sausage 1 med. onion, chopped 1 green bell pepper, diced 1 1/2c. any pasta sauce 1 large round Italian bread 1c (4 oz) shredded mozzarella cheese Preheat oven to 400F Spray a large skillet with veg. oil spray. Brown sausage thoroughly on all sides; continue to cook until sausage is done. Remove and slice sausage, drain fat, sauté onion & peppers until tender. Return sausage to pan; add sauce. Cover and simmer until heated through. Meanwhile, horizontally slice & remove the top third of bread loaf. Hollow out bottom of loaf, leaving a 3/4" shell. Place on baking sheet; fill with sausage mixture. Evenly top with cheese. Bake 15 minutes or until bubbly. Place top of bread on loaf. Slice in wedges. Serves 6. Bread Bowl BBQ 1 bottle BBQ sauce (or sloppy Joe sauce) 1 loaf Italian bread 8 oz. shredded mozzarella cheese Brown the meat, drain thoroughly. Add the BBQ sauce (or sloppy Joe sauce, ) & simmer 5 to 10 minutes. While this mixture is simmering, cut the loaf the long way leaving it bigger on the bottom than on the top. Hollow out the bread leaving a sturdy shell. (Removed bread can be tucked in a zip lock baggie & put in the freezer. Save for making bread crumbs...) Spoon the meat mixture in the shell, then top with the cheese. Cover with the top part of the loaf. Wrap in tin foil, place on a baking sheet. Bake at 375 20 minutes, until bread is crusty & cheese is melted.
Bread Machine Jalapeno Bread from NY, US 1 1/8 cups warm water 1 teaspoon salt 2 tablespoons white sugar 1/2 cup diced sharp Cheddar cheese 5 1/2 tablespoons fresh chopped jalapeno peppers( drained canned is fine too ) 3 cups bread flour 1/2 tablespoon active dry yeast Add ingredients according to the bread machine manufacturer's directions. Set your machine on regular basic bread. Yield 1 loaf Note: best eaten warm or fresh
Bread of the Dead Bread Of The Dead Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Halloween, Holidays, Bloody Breads Ingredients: 4 C. flour 3 C. sugar 2 Tsp. baking soda 1 1/2 Tsp. salt 1 Tsp. baking powder 1 Tsp. cinnamon 1 Tsp. nutmeg 1/2 Tsp. allspice 1/2 Tsp. cloves 1/4 Tsp. ginger 1 C. vegetable oil 1 Lb. canned pumpkin 2/3 C. cold water 4 eggs 1 C. chopped pecans Method: Sift together dry ingredients. Make a well and add vegetable oil, pumpkin and cold water. Blend well and add eggs one at a time, beating well after each. Fold in pecans. Pour batter into greased, floured loaf pans. Bake one hour at 350 degrees. Cool on wire rack. Add some green food color to softened cream cheese and serve as a toping for a goulish effect.
Bread Pudding from Malta 800 g stale bread 560ml milk 1 tbs margarine glass of brandy or rum 2 eggs 3.5 oz. Sugar a few drops of vanilla extract 2 oz. candied fruit 3.5 oz. Raisins grated peel from one orange 2 tbs chocolate powder few oz. of crushed almonds Remove the crust from the bread. Soak the bread in the milk until it becomes soft. Add the margarine, sugar, candied fruit, chocolate powder and the brandy to the bread and milk mixture. Mix well using your fingers. Beat the eggs lightly and add to the mixture along with the vanilla extract and the raisins. Grease a baking dish with margarine and spread the mixture in it. Sprinkle the crushed almonds on top of the mixture and bake in a moderate oven for about 3/4 of an hour. Serve cold
Bread Pudding with Warm Banana Maple Sauce from UK Bread Pudding with Warm Banana Maple Sauce This is 1 of 300 recipes added to the Cooking Live archive at The UK Recipe Archive this week. There are now over 1100 Cooking Live recipes on-line at The UK Recipe Archive in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Bread Pudding With Warm Banana Maple Sauce Recipe By : COOKING LIVE SHOW# CL9244 Serving Size : 1 Preparation Time :0:00 Categories : Cklive10 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf unsliced rich egg bread -- such as challah (1 -- pound), cut into 1 -- inch thick slices 3 cups milk 1/2 teaspoon salt 10 large eggs 1/4 cup plus 1 tablespoon sugar 1 teaspoon ground cinnamon 4 tablespoons butter or margarine 6 medium firm bananas -- cut into 1/4 inch -- thick slices 1 bottle -- (8 ounces) maple -- syrup Grease shallow 3 1/2 to 4 quart ceramic casserole or 13-inch by 9-inch glass baking dish. Arrange bread slices, overlapping slightly, in dish. In a medium bowl, beat milk, salt, eggs and 1/4 cup sugar until well mixed. Slowly pour egg mixture over bread slices; prick bread slices with fork and press slices down to absorb egg mixture. Spoon any egg mixture that bread had not absorbed over bread slices. In a cup, mix cinnamon with remaining 1 tablespoon of sugar; sprinkle over top of bread pudding and dot with 2 tablespoons butter. Cover and refrigerate at least 30 minutes or overnight. Preheat oven to 325 degrees F. Remove cover from bread pudding and bake 45 minutes, or until knife inserted in the center comes out clean. For the sauce; melt remaining 2 tablespoons butter in a nonstick 12-inch skillet over a medium high heat. Add banana slices and cook about 3 minutes, until lightly browned. Pour maple syrup over bananas; heat to boiling. Boil 2 to 3 minutes, until mixture thickens slightly. Serve warm sauce in bowl with bread pudding. Yield: 12 main dish servings Converted by MC_Buster. -- Alan Hewitt
Breaded Brussels Sprouts from Burnaby, B.C. - Canada Breaded Brussels Sprouts 1 1/2 lbs. fresh Brussels sprouts 1 tsp. salt 4 Tbsp. butter, melted 4 Tbsp. grated Parmesan cheese 4 Tbsp. dried breadcrumbs 1/4 tsp. garlic powder 1/4 tsp. freshly ground pepper 1/4 tsp. seasoning salt Wash and trim brussels sprouts. Cut an "X", about 1/8" deep in the stem of the sprouts, (this helps cook the sprouts more evenly and faster. In a medium size cooking pot, add brussels sprouts, cover with water and add 1 teaspoon salt and bring to boil. Reduce heat, cover and simmer for 6 minutes or until tender when pierced with a fork; drain. DO NOT OVERCOOK SPROUTS. Place sprouts in a six-cup casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat. Meanwhile, combine parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt and remaining butter and mix well. Sprinkle mixture over sprouts. Heat sprouts under broiler on high (about 4" below heat) for about 5 minutes or until crumb mixture is lightly browned. Serves 12 This is a very good vegetable dish to serve at Christmas. I also prefer to use hard Parmigiano Reggiano cheese, grated fine.
Breadfast Casserole Here's a recipe that my family loves, its also good for breakfast when you have company Breadfast Casserole 6 slices bread, cubed 1 pound of regular or hot sausage, cooked, crumbled, and drained 1 cup grated cheddar cheese 6 eggs, lightly beaten 2 cups milk 1 tsp salt 1 tsp dry mustard The night before, layer bread, sausage and grated cheese in a buttered baking dish. Combine eggs, milk, salt and dry mustard, and pour over the ingredients in baking dish. Refrigerate overnight. In the morning bake for 45 minutes at 350 degrees. Serves 6 Hope you enjoy Nancy H from Margte Florida.
Breakfast Casserole Hi everyone! This is great for Sunday morning breakfast! BREAKFAST CASSEROLE 1 pound bulk pork sausage (we like the spicy) 1 can (8 ounces) refrigerated crescent rolls 2 cups shredded cheddar cheese 1 small onion, chopped 4 large eggs, beaten 3/4 cup milk 1/4 tsp salt 1/4 tsp black pepper Brown the sausage in large skillet and drain excess fat. Press the crescent rolls in bottom and up sides of a large greased casserole dish; press seams together and pinch to seal. Sprinkle with the cheese and the onion. Combine the eggs, milk and seasonings and pour over mixture in casserole. Bake at 400 degrees for 20 minutes or until eggs look set. Let stand 5 minutes before serving. Julie Michigan, USA
Breakfast Pizza My husband and I made this for our dinner tonight. It is very good!! Enjoy:-) * Exported from MasterCook Mac * Breakfast Pizza Recipe By : Chelsea Milling Company Serving Size : 10 Preparation Time :0:12 Categories : Pizza Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/2 ozs pizza crust mix 4 pcs low-fat breakfast sausage -- cooked and crumbled 4 slices low-fat bacon -- cooked and crumbled 1 c fat-free cheddar cheese -- grated 1 c Hash Brown Potatoes -- broken up 6 egg whites -- whipped 3 tbsps skim milk 1 tsp salt 1/2 tsp black pepper Preheat 375. Prepare pizza crust according to package directions. Sprinkle sausage and bacon over crust. Then, sprinkle with potatoes and cheddar cheese. Meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. Pour over potatoes and cheddar cheese. Bake for 20 minutes or until crust is golden brown. - - - - - - - - - - - - - - - - - - Per serving: 126 Calories; 3g Fat (19% calories from fat); 8g Protein; 18g Carbohydrate; 4mg Cholesterol; 609mg Sodium -- Anita A. Matejka Texas, USA
Breakfast ShakeBreakfast Shake One of my favorites is: 6 oz nonfat strawberry yogurt 4 oz soy milk or skim milk 1 banana tablespoon of oat bran 3 ice cubes very good and very good for you!!!! Colleen Nolan, Univ. of Virginia
Breakfast Taquitos from NY, US 1 Tbs. butter 12 large eggs 1/2 cup sour cream 1/2 tsp. or to taste 1/4 tsp. black pepper 1/2 tsp garlic powder 1 1/2 cups shredded cheese like cheddar, Mexican white cheese etc 1/2 cup salsa, as you like( mild, hot etc ) 16 (6 inch) flour tortillas Heat the oven to 425. Spray a baking sheet with non stick cooking spray. Crack the eggs into a large bowl. Whisk in the sour cream, salt, pepper, and garlic powder. Heat the butter in a skillet and add the egg mixture to the pan. Gently scrape the bottom of the pan and fold the eggs over to scramble. When the eggs are slightly under cooked, remove from heat. Add the cheese and salsa and gently combine. You don't want to break the eggs into tiny pieces. Warm the tortillas in the microwave for a few seconds to make them easy to roll. Place a 1/4 cup of the egg mixture down the center of the tortilla and roll up tightly. Place seam side down on the baking sheet. Lightly spray the tops of the tortillas with cooking spray. Bake for 15 minutes or until edges are golden brown and crisp. Yield 16
Brenda's Belgian EndivesOK, I'm feeling a little guilty and felt I should submit a recipe or two. Here goes...I made this first one up. I had some leftover potatoe soup and used it as a sauce. Brenda's Belgian Endives Cut each Endive in half lengthwise and saute cut side down in equal parts butter and olive oil (1/2 tsp each, to prevent butter from burning) on medium heat for 5 to 7 minutes. Transfer Endives to baking dish. Sprinkle fresh cut corn off the cob over Endives. Pour cream of Potatoe soup over Endives and corn. [If time permits (and you feel a little adventurous), blend 1 to 2 cups mashed potatoes with 1/4 cup cheddar cheese and 1/4 cup (or more) chicken stock to make smooth sauce.] Season with salt and pepper to taste. Bake in 350! oven for 20-30 minutes or until tender. After removing from oven sprinkle with chives and serve. Brenda Turner Santa Clara, CA USofA ps Apple's not going out of business!!! We're here to stay! :)
Bric-a-brac Casserole from Sydney, Australia Bric-a-brac Casserole This is the only useful thing I have ever thought of that uses creamed corn. You are by no means limited by the suggested ingredients. Anything would suit virtually. It's what happens the night before the shopping gets done and there is no food left in the house. 2 tbs butter 2tbs plain flour 1 cup milk First make a masking sauce, by melting the butter in a saucepan, stir in the the flour. Do not let it burn. add the cup of milk and stir until it boils, allow to thicken on standing. Saute some vegetables in a little butter or oil.(things like onions, carrots, potatoes, mushrooms, whatever you like). Add some creamed corn or some cream of something soup. Add some tuna or salmon or cooked chicken. You could even add some hardboiled eggs if you've got some that are getting old but are not off yet. Fold through the masking sauce. Add salt and pepper to taste. This is really good on toasted sandwiches, on toast, even with buttered noodles or rice. The beauty of it is you can easily use whatever you have to gte rid of in a hurry. Yours Claire Cross, Sydney, Australia
Bride's CasseroleThis recipe was given to me by my husband's grandmother--it's simple and good. BRIDE'S CASSEROLE 1 pound lean ground beef 1 small onion, chopped 1 (8 oz.) package cream cheese, softened 1 can (10 3/4 oz) cream of mushroom soup 1 can (12 oz) green beans, or 2 cups fresh cooked green beans 1 jar (2 oz) pimentos, drained and chopped 1 tsp salt Black pepper to taste 1 can refrigerated buttermilk biscuits Brown meat; drain well. Add the onion and cook until tender. Stir in cheese and the soup until well blended. Add the beans, pimentos and the seasonings. Place into a 12" x 8" baking dish. Place the biscuits around the edge of the casserole. Bake at 375 degrees for about 20-25 minutes or until biscuits are golden brown. Julie Michigan, USA
Brie Bread Bowl Dip1 1/2 tsp chili powder 1/2 tsp ground mustard 1/2 tsp garlic powder 1/2 tsp sugar 1 round soft bread such as sourdough, Italian, French, 1 lb. 1 Tbs. butter 1 8-oz wheel of brie cheese Mix seasonings and set aside. Cut out a hollow from center of bread and remove bread center to make room for the Brie. Spread butter on the bread and sprinkle 2 tsp of the seasoning. With knife make 2 inch cuts at one inch intervals around the bread. Remove rind from Brie and place into bread. Sprinkle Brie with the remaining seasonings. Replace top of bread. Place on baking sheet and bake 350F about 30 minutes. To serve, remove top of bread and break into bite size pieces. Dip bread into the hot brie. Yield 8 servings.
Brie with Smoked Salmon and Dill1 lg. round of Brie cheese Smoked salmon with black peppercorns ( 8 oz or as desired ) Fresh Dill, chopped This makes a superb appetizer and possibly a very expensive one too. I usually try to get the smoked salmon and cheese on sale if I can. Smoked salmon freezes well. Score the Brie around the edges into three layers. Then separate into 3 rounds using dental floss. Then place slices of smoked salmon evenly to cover the layers and sprinkle with the dill. Press some chopped dill over top of the Brie. Wrap the whole cheese carefully in plastic wrap for 24 hours to mingle flavors. To serve , carefully cut Brie into wedges. Note: serves 12 or more. For a smaller appetizer use a smaller round of Brie and less salmon and dill. Note: I prefer to always remove the top rind of the Brie as I don't care for the rind.
BrigadeiroThis candy is named after a reknowned brazilian politician of the 1920's, Brigadeiro Eduardo Gomes. He was an Army brigadier general who first gained notoriety for playing a part in quashing a communist coup in Rio. He later ran unsuccessfuly for the presidency in 1946 and 1950, during a brief breeze of democracy which blew after WWII. The name of the candy is that of his rank, Brigadeiro. Now, why would anyone name candy after an army general? Well, back in 1922, he was tall, dark-haired with blue eyes. AND SINGLE!!! Having been born half a century too late, I am left to dream about the general and eat candy. :-(( But you guys can enjoy the recipe. Later, Jazzbel Brigadeiro 1 can sweetened condensed milk -- (395g) 3 tablespoons cocoa powder 1 tablespoon butter -- softened 1 package chocolate sprinkles In a heavy saucepan, mix the milk, cocoa and butter. Stir to dissolve the chocolate. Put over low heat and stir constantly with a wooden spoon. Continue stirring and cooking until you are able to see the bottom of the pot when you tilt the pan(the mixture will just slide quickly). This should take 10-12 minutes. Transfer to a greased plate. Let cool. Butter your hands and roll the mixture into small balls and roll over the chocolate sprinkles. Variations: you can substitute the cocoa powder for 100g baking chocolate. If you want a lighter candy use powdered chocolate(such as quick). You can also put raisins or nuts in the center of the candy. You can decorate with powdered sugar instead, or cocoa powder.
Brined and Roasted Turkeyfrom New York, USA 1, 15 to 20 lb fresh turkey Herbal Brine: 2 gallons of water 1 1/4 cups kosher salt 4 1/2 cup sugar several fresh sprigs each: parsley, sage, rosemary, thyme, dill, tarragon 1 tsp each: whole black peppercorns, juniper berries, fennel seed, mustard seed, cardamom pods, cloves several bay leaves 2 large lemon sliced The idea of a brine is to impart flavor as well as keep the meat moist. I have used the brine method before but it is sometimes inconvenient in preparation because the brine container takes up space in the refrigerator. In a large pot combine everything and bring to a boil and stir to dissolve sugar. Let cool completely to room temperature. Find a container large enough which will hold the turkey and the brine and fit in your refrigerator.!! Often the very large oven roasting bags could suffice. However I got my large plastic container ( it held pickles or some such thing ) from a local gourmet food store . Place the turkey in the container and cover with the cooled brine. Make sure the entire turkey is covered - or turn on occasion if needed . Keep covered in the brine for 2 days. Then drain turkey ( do not rinse ) and pat dry- make sure you remove any whole spices etc.. Stuff turkey if you wish. Place turkey in roaster pan and rub down skin with melted butter or margarine. Season if you wish. Use an oven thermometer for the best cooking guide. Roast 350F until turkey is done. I usually roast 15 minute per pound unstuffed and 20 minutes per lb if stuffed . I also use the insta-read thermometer to test. Baste turkey frequently with pan juices. Notes: because of the sugar content, the turkey will turn golden before it is done cooking. So use a sheet of heavy duty aluminum foil to cover if browning too quickly. Let turkey sit 30 minutes before carving. Yield: one beautiful browned and moist turkey. Use kosher salt ( it is a coarse easily dissolving salt- found easily at most supermarkets )
Brisket with Saurkraut and Applesauce from USA Brisket with Saurkraut and Applesauce 1 can stewed tomatoes cut up ( 1 lb can) 8 oz. of prepared saurkraut ( canned or fresh/fozen ) 1 cup canned or homemade sweetened applesauce 2 tbs. dark brown sugar or to taste 1, 3 pound beef brisket In a large cook pot place undrained tomatoes, saurkraut with applesauce and brown sugar. Bring to a boil. Lower heat and add brisket so that mixture can cover some of brisket.Cover and simmer until meat is fork tender ( about 3 hours ); spooning sauce over brisket intermittantly. When meat is done, place brisket on serving platter. Remove excess fat from pot. Season sauce to taste ( more sugar, spices etc. ). Thicken if desired with a bit of cornstarch mixed with some cold water and add to sauce and cook and stir till thickened. For best serving, prepare brisket ahead of time, let cool completely, slice meat, cover with sauce and refrigerate till needed ( may be frozen ). Gently reheat and serve slices of meat and sauce. .Serves 6 Visit our web page: personal as well as fabulous culinary topics http://www.pipeline.com/~rosskat/
British Style Sconesfrom New York, USA British Style Scones 3 1/2 cup flour 2 Tbs. baking powder 1/2 tsp. baking soda 1/2 cup butter or margarine 3/4 cup sugar 1 cup currants 1/2 cup buttermilk 2 eggs Sift flour, baking powder and soda into a bowl. Stir in the sugar. Cut butter into mixture to resemble fine meal consistency.Stir in the currants.Combine eggs and buutermilk and stir with a fork into meal mixture to form a soft dough. shape dough into a ball. Roll or pat out lightly onto a floured surface, 1 inch thick. Brush dough with cream. Sprinkle with sugar. Score into 8 wedges. Bake in a 400F 30 to 40 minutes or until puffed and golden.
Broccoli and Chicken CasseroleI just made this for dinner tonight and it is very good. Enjoy :-) Anita Austin, TX USA Broccoli And Chicken Casserole Recipe By : Better Homes & Gardens New Dieter's Cookbook Serving Size : 6 Preparation Time :0:15 Categories : Chicken 4 ozs medium noodles 2 1/2 c chicken -- chopped/cooked 1/2 c onions -- chopped 1 10 oz pkg broccoli 1 10 3/4 oz can cream of mushroom soup 1/2 c skim milk -- at room temperature 1/2 c swiss cheese -- shredded 1 tsp basil 2 tsps salt 1/4 tsp black pepper Preheat oven at 350. Cook noodles according to package directions. Drain. Prepare the bottom of a 2 1/2-quart casserole dish lightly with cooking spray. In a mixing bowl, combine noodles, chicken, onions, and broccoli. In another mixing bowl, combine soup, milk, cheese, basil, salt, and pepper. Stir in noodle mixture. Pour entire mixture into prepared dish. Bake, covered for 40 minutes.
Broccoli and Rotini Salad Broccoli and Rotini Salad 1 pound rotini 1 head fresh brocolli 1 can (15 ozs) chickpeas 1 can (5 ozs) pitted black olives 1 small jar sweet roasted peppers 1 medium onion, diced 1/2 tsp. black pepper 1/2 tsp. basil 3/4 cup olive oil grated cheese, to taste Cook rotini according to pakage directions. Drain and mix with 1/4 cup oil to prevent it from sticking. Set aside and allow to cool. Cut up brocolli; steam and then allow to cool. Dice onion, cut roasted peppers into strips reserving the liquid. In a large mixing bowl, combine the rotini, brocolli, onion, roasted peppers (including the juice), chickpeas and olives. Add the remaining 1/2 cup of oil. Add basil and black pepper. Sprinkle with grated cheese to taste. bmarks@nyc.pipeline.com if you think knowledge is dangerous, try ignorance
Broccoli Cauliflower Salad I got this recipe from a friend who I work with at AT&T GIS. It+s wonderful!! Carol Gravelle Huber Heights, OH BROCCOLI/CAULIFLOWER SALAD 1 large bunch of broccoli (tops only, cut into small pieces) head of cauliflower (break or cut buds into small pieces) 1 medium red onion (chopped) 6-8 slices crisp bacon (crumbled) 1 cup red seedless grapes 1 cup walnuts or pecans (chopped) cup golden raisins (optional) 1 jar Marzetti Sweet and Sour dressing Combine all ingredients except dressing in salad bowl. Pour dressing over salad and toss. Refrigerate for a couple of hours.
Broccoli Cheese Bake Brocolli cheese bake Kelowna BC Canada 2 heads chopped brocolli 4 beaten eggs 2 tbsp flour 1/2 tsp salt 2 cups grated cheddar 1 cup 1% cottage cheese Can of diced mushrooms Microwave chopped brocolli for 8-10 minutes or until tender. Drain well. Combine eggs, flour, and salt in a large bowl. Stir in brocolli, cheese and mushrooms. Pour into casserole dish. Microwave on high for 12 minutes stirring every 3-4 minutes. *mixture will look dry when you start to cook, I add a little of the juice from the mushrooms. As this cooks it will moisten Doug &/or Shelly Kitsul dkitsul@awinc.com Kelowna, BC Canada
Broccoli Cheese Soup Brocolli Cheese Soup This is a rich, hearty and delicous soup that I based on a basic cream of brocolli soup. 4 QTS Chicken Stock 1 LARGE head of Brocolli 1 Small Bulb (not clove) of Garlic 1/2 PINT Heavy Cream 1/2 LB gruyere Cheese, shredded 1/2 whole nutmeg, pulverized 1 TBLSPOON White Pepper Dash of Tobasco Sauce 1/2 CUP Flour 1/2 CUP Butter Cut brocolli into small pieces, and peel the garlic cloves from the bulb. Steam for about 20 minutes until fully cooked and soft. In a large stock/soup pot prepare a roux using the Flour & Butter, do not darken past a light blonde color. Over a medium heat slowly add the chicken stock, a cup at a time until all the stock is incorporated. Place the brocolli and garlic in a blender and puree. Add the brocolli puree to the stock. Add the nutmeg, pepper, and tobasco sauce and cook over medium heat for 30 minutes. Slowly add the shredded cheese and stir until melted. Add the heavy cream while stirring. Allow this to cook for another 10 minutes. Serve Hot. A couple of hints: retain some whole brocolli pieces, if you like. use a different cheese if you prefer. a good homemade stock is really the secret here. Chicken Stock: I use a basic chicken soup recipe: 1 WHOLE Chicken 2 MED yellow onions, cut 4 carrots, cut 4 celery stalks, cut celery leaves from celery heart 4 plum tomatoes, cut 1/2 a parsley bunch Bay Leaf 2 TBLSPOON Salt 2 TBLSPOON Sugar Combine all ingredients in a large stock pot and simmer for 4-6 hours. Serve as soup with all the veggies/chicken or strain for a marvelous chicken stock suitable for freezing. --------------------------------------------------------------------------- Alan Dorchak china@gate.net N Miami Beach, FL. "The hole in the pocket, the rip in the sleeve All of the reasons we seek to believe That something must come of the loss and the pain Faith may be madness but doubt is insane"
Broccoli Cheese Square Broccoli Cheese Square 2 pkgs. (10 ozs. each) frozen broccoli OR 1 bunch fresh broccoli 3 eggs 1 cup flour 1 cup milk 3 TBS butter or margarine 1 tsp. baking powder 2 TBS. finely chopped onion 1 pound Cheddar cheese, grated salt to taste Preheat oven to 350 degrees. Melt butter or margarine in a 9x13 inch baking dish. Steam broccoli, transfer to processor or blender and chop finely. Beat eggs in a large bowl. Add flour, milk, and baking powder; mix. Stir in cheese, broccoli and onion. Spread into prepared dish, spreading evenly. Bake until set, about 30 minutes. Cut into bite size pieces. -- Bev bmarks@nyc.pipeline.com if you think knowledge is dangerous, try ignorance
Broccoli Lasagna au Gratin Hi everyone! This is one of my family's favorites from America's Best Recipes (Southern Living) I wanted to pass along....................... BROCCOLI LASAGNA AU GRATIN 2 (10 ounce) packages frozen chopped broccoli, thawed and drained 2 cups small-curd cottage cheese 2 large eggs, lightly beaten 1 (26 ounce) jar spaghetti sauce (any type or homemade) 9 cooked lasagna noodles 2 cups (8 ounces) mozzarella cheese 1/2 - 1 cup grated Parmesan cheese Combine broccoli, cottage cheese and eggs in medium bowl; stir well. Set aside. Spoon 1/3 cup spaghetti sauce into bottom of lightly greased 13"x9" pan; spread evenly. Arrange 3 cooked lasagna noodles on top of sauce. Layer 1/3 reserved broccoli mixture over noodles; top with 1/3 each of remaining spaghetti sauce, mozzarella cheese and Parmesan cheese. Repeat layers twice. Bake, uncovered, at 350 degrees for 30-35 minutes or until hot and bubbly. Let stand 10 minutes before serving. Makes 8-10 servings. Enjoy Julie Michigan, USA
Broccoli Romaine Salad3 tbsp. butter 1 c. walnuts 1 pkg. Ramen noodles (3 oz.) pkg. 2 stalks broccoli 4 green onions 1 stalk Romaine lettuce 1 c. Canola oil 1 c. sugar 1/2 c. wine vinegar 1/4 c. soy sauce Saute walnuts and noodles in butter low temperature. Drain. Break broccoli up in bite sizes. Can cut stalk in thin slices. Chop green onions, blades too. Tear Romaine lettuce in bite sizes. Make dressing by mixing oil, sugar, vinegar and soy sauce. When ready to serve, add noodle mixture to lettuce mixture, add dressing and toss.
Broccoli Salad Broccoli Salad (different twist from Giant Eagle's) 1 bunch of fresh broccoli 8 slices of cooked bacon 1 cup of sunflower seeds 1 cup of raisins One day ahead of time, but the broccoli into small bitsize pieces. All the remainder of the ingredients and place in refrigerator. Dressing: 1 cup mayonnaise 2 tablespoons of vinegar 1/2 cup sugar Add the three ingredients together. Place in a container and refrigerate. Just before you are ready to serve, add the dressing to the salad. It's a crowd pleaser! Mary
Broccoli Salad 2from Chino Hills, USA Broccoli Salad 1/3 cup sugar 1/4 cup vinegar (1) cup mayonaise 3-4 Brocolli heads 3-4 Strips of bacon (1) small red onion 1/2 cup mozarella cheese(fine) Stir together first three ingredients and chill in refrigerator. Cut brocolli crowns into little bite-size pieces or smaller preferrably. Add diced onions, chopped bacon pieces and finely shredded cheese. Toss with chilled dressing mix an hour before serving. Very addicting salad!! Serves 6-8
Broccoli Waldorf Salad from New York, USA 1 large head of broccoli florets cooked tender, cooled, separated 1 large red apple unpeeled, chopped 1 stalk celery chopped 2 Tbs, red onion fine chopped 1/2 cup chopped pecans 1/2 cup dark or light raisins 1 cup crumbled soft style blue cheese mayonnaise to bind salt and pepper to taste These combinations create a delicious salad . I used some leftover blue cheese and the salad got raves- at least in my family! Combine all the ingredients and just add enough mayonnaise to bind everything. Season with salt and pepper and chill well. Best appearance served the same day but delicious a day later too.
Broccoli with Burrata, Pine Nuts and Warm Anchovy Vinaigrette from Tipperary, Ireland 3/4 cup (about 80g) fresh breadcrumbs (preferably from sourdough bread) 1/3 cup (80ml) plus 1 tablespoon extra-virgin olive oil 1/2 cup (70g) pine nuts 1 tablespoon flat-leaf parsley, chopped about 1 lb. (450g) Italian broccoli, sprouting broccoli or broccolini, trimmed 4 tablespoons (60g) unsalted butter 2-3 anchovy filets pinch dried chili flakes 1 tablespoon minced garlic 1 teaspoon fresh thyme 1 lb. (450g) burrata or fresh buffalo mozzarella 1 medium shallot, sliced juice of 1 lemon, plus more for serving salt and pepper Preheat the oven to 375F/190C. Bring a large pot of heavily salted water to a boil over high heat. Toss the breadcrumbs with one tablespoon of olive oil. Spread them on a baking sheet, and toast 8-10 minutes, stirring once or twice, until golden brown and crispy. Spread the pine nuts on another baking sheet, and toast them 4-5 minutes, until they're golden brown and smell nutty. Crush half the pine nuts in a mortar and combine them with the whole pine nuts, breadcrumbs and parsley in a small bowl. Season with salt and pepper. Blanch the broccoli in the rapidly-boiling water for 2-3 minutes, until just tender. Drain and set aside to cool. Meanwhile, heat the remaining 1/3 cup olive oil and the butter in a large saut pan over low heat. Add the anchovy and chili and cook 5 minutes, stirring with a wooden spoon as the anchovy melts into the sauce. Add the garlic and thyme and turn off the heat. The garlic will finish cooking in the hot oil. Pour out into a small bowl and season with a generous pinch of salt. Don't wash out the pan. Cut the burrata or mozzarella into 6 slices, and then cut each slice in half. Place the saut pan over high heat. Add the anchovy butter, shallots, and broccoli, and season with salt, pepper and a squeeze or two of lemon juice. Toss well to warm the broccoli and coat it with the anchovy butter. Taste for seasoning and add more salt, pepper and lemon juice as needed. Arrange half the broccoli on a large platter in one layer. Tuck half the burrata slices among the broccoli and continue layering the remaining broccoli and burrata. Shower the pine nut breadcrumbs over the top. Serve with additional lemon slices for squeezing.
Broiled Lobster Tails from New Jersey, USA Broiled Lobster Tails 4 frozen lobster tails 2 qts. boiling water 1/4 c. salt 1/4 c. lemon juice Drop frozen lobster tails in boiling water; add salt and lemon juice; heat to boiling again. Reduce heat, cover and simmer 20 minutes. Drain. With a sharp knife or kitchen scissors, remove soft shell-like covering on underside of tail. Drizzle melted butter over lobster meat; sprinkle with paprika. Place lobster on rack 4-6 inches from broiler. Broil 6 minutes. Serve in shell with melted butter.
Broiled Oriental Swordfish from New Jersey, USA Broiled Oriental Swordfish 2 T. fresh lemon juice 2 T. soy sauce 1 T. olive oil 1 T. ginger, freshly minced 1 clove garlic, peeled & finely minced 1/2 lb. swordfish steak, cut 1 1/4 to 1 1/2" thick 2 scallions, thinly sliced on diagonal 1 lemon, cut in half Combine lemon juice, soy sauce, olive oil, ginger & garlic in a bowl. Marinate fish in mixture 1 hour in refrigerator, turning occasionally. Remove from marinade, scrape off the ginger & garlic that clings. Strain marinade, reserving liquid. Preheat broiler. Put swordfish on a lightly oiled, flat broiling dish. Brush with reserved marinade. Broil fish, 4" from heat, to desired degree of doneness, 4 to 5 minutes per side. Do not overcook. Sprinkle with scallions, garnish with lemon halves. Serve immediately. Serves 2.
Broiled Trout from New Jersey, USA Broiled Trout On occasion I have been the happy recipient of freshly caught trout. These splendid small fish can be served in a large number of ways, but broiling is a good choice. Allow one fish per person. trout salt olive oil lemon wedges and juice fresh tarragon butter Scale and wash the fish, and make sure the inside is well cleaned. Cut off the head, and either cut around all fins, or remove them. Pat dry. Very lightly salt the inside, and place several sprigs of fresh tarragon inside each fish (optional). Coat very lightly with olive oil, or oil of your choice. This will keep them from drying out and also prevent their sticking to the broiler pan. Broil for 3-4 minutes per side, turning carefully. Make certain the fish is cooked thru, but not dried out. Remove tarragon before serving. This method works well for many varieties, both large and small. Filleting small fish after cooking is much easier, allows one to get rid of all the small bones, and reserves the flesh for eating rather than ending up on the cutting board. To fillet after cooking, carefully lift the skin starting at the head end. Loosen the skin all the way across, then lift and pull it down the length of the fish. It should come off in one piece if properly cooked. Now starting at the top again, lift under the backbone with a fork, and guide with a table knife, down the length of the fish to remove the backbone from the lower fillet, while turning the top fillet away from you to the plate beside the bottom fillet. If done smoothly and quickly, the fillet will not break apart. Good luck here, that is the trickiest part! And the bigger the fish, the more deft one must be. A fish server is helpful but not necessary. Now lift the backbone with its attached small bones up from the inside of this top fillet. If properly cooked, they will all be removed. Now turn the lower fillet carefully and remove the skin. Dress these lovely little fillets with a bit of lemon butter, or plain lemon and enjoy! I like to serve broil trout or any sweet small fish fillets with lightly seasoned rice, or boiled new potatoes, and a mixed fresh vegetable dish, such as green or yellow beans, with carrots and peas or pea pods. A salad with a light creamy dressing is better than too strong a vinaigrette which can take away from the delicate flavor of the fish. Finish with a citrus sherbet, or mixed fresh fruit containing citrus, and you'll have a meal worth remembering for a long time.
Broiled Trout with Tarragon and Lime from New Jersey, USA Broiled Trout with Tarragon and Lime Broiled Trout with Tarragon and Lime Servings: 4 2 whole rainbow trout (8 to 10 oz each) 1 T olive oil 1 fresh tarragon bunch, chopped 1 small fresh Italian parsley bunch, chopped 1 lime, thinly sliced Preheat broiler. Brush trout skin and cavities with oil. Season with salt and pepper. Place 1 t each of chopped tarragon and parsley plus 2 lime slices into each trout cavity. Fold trout closed. Spread remaining tarragon and parsley sprigs and lime slices on broiler pan as a bed for trout. Top tarragon, parsley and lime with trout. Broil trout about 4" from heat source until skin is brown, about 5 minutes. Using a spatula, carefully turn trout over and broil until trout are cooked through, about 4 minutes. Arrange trout on serving platter. Garnish with lime wedges and serve.
Brown Fish Stew BROWN FISH STEW- Jamaican 2 lbs fish, (snapper, dolphin, king,, etc, cut into 1 inch slices) 2 onions, med to large, cut into thick and thin slices. 1 green pepper, diced 1 hot pepper, seeds removed, diced salt to taste 1/4 teaspoon ground black pepper fat for frying 2 tablespoons butter water , fish broth, vegetable broth , light beef or availble stock . 1 tablespoons flour. Prepare the fish, scaling and gutting and cutting into 1 inch slices. Fry it lightly. and set aside . Make a brown sauce by frying onion in butter and adding flour slowly until brown. Add water, beer or what ever liquid to thick, also peppers, salt and green pepper. Cook to thicken just a little. Lower heat a bit more. Place the fish slices into the brown sauce. Cover with some of the sauce. Cover and Allow to simmer for 15 minutes. turning the fish at least once and adding more water if necessary to keep it >From dying out.
Brown Rice Pudding from NY, US 1 cup brown rice rinsed 1 qt milk 1 cup evaporated milk 1 tsp vanilla 1 tsp cinnamon 1 egg 1/3 cup honey 2 to 3 Tbs rum or Kahula 1/4 cup slivered almonds toasted 1 cup raisins 1/4 tsp nutmeg Brown rice does make a nice rice pudding too. For a light version one may use skim milk and egg substitute. Combine rice, milks, vanilla and cinnamon in a saucepan. Bring to boil and reduce heat to simmer and cook uncovered 1 hour, stir occasionally. In a bowl mix honey and liquor and egg. Add to rice and then add raisins and almonds. Cook and stir another 20 minutes or till thickened. Top with nutmeg. Serve warm or chilled . Serves 6 to 8.
Brown Rice with Carmelized OnionsServes 4. 2 teaspoons olive oil 1 med. onion, sliced crosswise and separated into rings 1 teaspoon brown sugar 1 1/4 cup vegetable stock 1 cup quick-cooking brown rice 1/4 teaspoon black pepper In med. saucepan, heat the oil over med. heat until hot. Add the onions, and stir. Cover and cook over med. heat for 3 min. Remove the cover, add the brown sugar, and mix well. Increase the heat to med.-high and cook for 7-10 min., or until the onions are browned. Add the stock; cover and bring to a boil over high heat. Stir in the rice and pepper and cook; covered, for 10 min., or until all of the water has been absorbed. Per serving: 212 cal, 3.7 g fat, 3.2 g fib, 0 mg chol, 151 mg sodium.
Brown Sugar Baked Beans from New York, USA Brown Sugar Baked Beans Joan's How To: Brown Sugar Baked Beans one recipe of your favorite basic baked beans or use canned for 6 to 8 servings Add:in small increments Brown sugar to taste Molasses to taste Pinches of Dry mustard powder to taste Some finely chopped celery and onion Cooked sliced turkey sausage or turkey bacon as desired Blend all and bake uncovered in a moderate oven until bubbly. If mixture needs thickening, blend in some gravy flour to produce desired thickness.
Brown Sugar Cornmeal Muffins Brown Sugar Cornmeal Muffins from Cooking Light mag. (I believe) Set aside 1 tbs. brown sugar and 2 tsp. cornmeal in small bowl. Mix Dry ingred.: 1/4c. cornmeal 1/2c. brown sugar 2 c. flour 1 tsp. bak. soda 1 tsp. bak. powder 1/4 tsp. salt In separate bowl mix Wet ingred.: 1 c. vanilla yogurt (or plain yog. plus vanilla) 3-4 tblsp. milk (you can add or subtract to quantity) 4 tblsp. oil 2 lg. eggs Combine the dry ingredients with the wet quickly. Spoon into muffin cups, makes about 10 - 12. Sprinkle topping over ea. muffin before baking. Bake 375F for 20 minutes. Let me know if you try these! This recipe is a family favorite. Susan Cambridge, Ontario
Brown Sugar-Lemon Glazed Roasted Sweet Potatoes from UK Brown Sugar-Lemon Glazed Roasted Sweet Potatoes This is 1 of 100 recipes from the USA TV recipe programmes of Lifetime TV added to No Cups Here! this week. All recipes are available in both Mastercook and Mealmaster formats for download. Over 650 new recipes added to No Cups here! this week. Go take a look! - http://www.atoc.demon.co.uk/recipes * Exported from MasterCook * Brown Sugar-Lemon Glazed Roasted Sweet Potatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Lifetime Tv Life1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large sweet potatoes -- skin on, cut into 2 -- inch cubes 2 tablespoons vegetable oil salt and freshly ground pepper 4 tablespoons unsalted butter 1 cup brown sugar 1 tablespoon lemon rind -- finely grated 2 tablespoons lemon juice How to Prepare: 1. Preheat the oven to 375 degrees F. Toss the potatoes with the vegetable oil and season lightly with salt and pepper to taste. Bake in the oven for 25 minutes. 2. While the potatoes are baking, place the butter, brown sugar, lemon zest, and lemon juice in a medium saucepan and melt over medium heat. Remove the potatoes from the oven and toss with the melted sugar mixture. Return to the oven and continue cooking for 10 minutes or until the potatoes are cooked through and glazed. © 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK -- Alan Hewitt
Brownie Crackle-top Cookies from US 1-1/2 cups (6-1/4 ounces) unbleached all-purpose flour 1-1/2 cups (10-1/2 ounces) sugar 1-1/2 tsp baking powder 3/4 tsp salt 6 Tbsp (3/4 stick, 3 ounces) unsalted butter, melted and cooled to room temperature 3/4 cup (2-1/4 ounces) cocoa powder, Ghiradelli preferred 3 large eggs, at room temperature 1 tsp vanilla extract 1 cup semisweet chocolate chips (may use mini's) 3/4 cup (3 ounces) confectioners' sugar, for coating cookies In a large bowl, combine flour, sugar, baking powder, and salt until evenly mixed. Set aside. Scrape the melted butter into a smaller bowl with a spatula and add the cocoa powder. Stir until combined and no lumps remain. Mix vanilla extract with eggs, then whisk into cocoa butter mixture. Add wet mixture to dry flour mixture and mix thoroughly. It will eventually reach the consistency of stiff brownie batter. Fold in chocolate chips. Refrigerate dough for 15 minutes. Preheat oven to 350 degrees F. Line two baking sheets with silpat baking liners or parchment paper. (If you do not line the baking sheets, be sure to lightly grease them.) Pour confectioners' powdered sugar into a small bowl. Scoop dough by teaspoons, roll into balls, and drop into powdered sugar, rolling around to cover completely. Place on prepared baking sheets 1-1/2 inches apart. Bake cookies for 12 to 15 minutes. The cookies will spread, puff a bit, and form cracks. The longer you cook them, the more crispy they will become. Let cool 10 minutes on the cookie sheets before using a spatula to remove to racks and cool completely. Store in a covered container. Yield: about 3 to 4 dozen cookies, depending on size
Brownie Marble Cheesecake I made it this evening. It's pretty good. Enjoy:-) * Exported from MasterCook Mac * Brownie Marble Cheesecake Recipe By : Anita A. Matejka Serving Size : 10 Preparation Time :0:15 Categories : Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ozs brownie mix 16 ozs fat-free cream cheese -- softened 1 c granulated sugar 2 tsps vanilla 2 egg whites -- whipped 1 c chocolate chips -- melted Preheat oven at 350. Prepare a 9" pie pan with cooking spray and flour; set aside. To prepare brownie mix, follow directions on box. Pour batter evenly into prepared pan. Bake for 10 minutes. Meanwhile, in a mixing bowl, combine cream cheese, sugar, vanilla, and egg whites. Pour over brownie layer. Spoon melted chocolate over cream cheese mixture. Cut through chocolate mixture and cheese mixture several times to achieve a marble effect. Bake for 35 minutes or until center is set. - - - - - - - - - - - - - - - - - - -- Anita A. Matejka Austin, TX USA
Brownie Sugar Cake from NY, USA 2 cups brown sugar 2 cups flour 2 tsp baking powder 1 tsp cinnamon 1 stick butter or margarine melted 4 heaping Tbs. of baking cocoa 1 cup water 1/2 cup oil 2 eggs 1 tsp vanilla 1/2 cup buttermilk Experimenting with a common chocolate cake recipe , we liked the results. One can use all white granulated sugar instead of all brown sugar. The white sugar cake comes out darker in color and the texture is also a bit different. However both versions are very tasty. I did not use any baking soda in the recipes. Stir together the sugar and flour with cinnamon and baking powder in a large bowl and set aside. In a sauce pot add the melted butter or margarine , baking cocoa, oil and water and cook over medium heat and stir and bring to a full boil. Immediately remove from heat and pour over dry ingredients and beat on low speed to mix well. Add eggs, vanilla and buttermilk and mix well with mixer. Pour into a well greased large fluted bundt pan. Bake 325F about 50 to 60 minutes or until top springs back and cake tester comes out with moist crumbs. Let cool in pan 15 minutes and invert and remove. Let cool completely. Chill covered overnight before serving. Sprinkle with powder sugar if desired. Freezes well. Note. if desired one may pour a chocolate icing over the cooled cake if desired.
Brunch Egg Casserole from U.S. * Exported from MasterCook * Brunch Egg Casserole Recipe By :Lelia Brown, Annandale, Virginia Serving Size : 6 Preparation Time :0:00 Categories : "Clean" Breakfast & Brunch Casseroles Eggs, Cheese & Dairy Not Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups unseasoned croutons 1 cup shredded cheddar cheese 4 eggs -- beaten 2 cups milk 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/8 teaspoon onion powder 1 dash pepper 4 bacon strips -- cooked and crumbled Place croutons and cheese in the bottom of a greased 10" x 6" x 1 3/4" baking dish. Combine eggs, milk and seasonings; pour into baking dish. Sprinkle with bacon. Bake at 325 F. for 1 hour or until set. Serve immediately. Yields 6 servings. Yield: "6 servings" Per serving: 195 Calories (kcal); 14g Total Fat; (65% calories from fat); 12g Protein; 4g Carbohydrate; 159mg Cholesterol; 439mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Brunede Kartofler Title: Danish Sugar Browned Potatoes (Brunede Kartofler) Categories: Side dishes Yield: 6 servings 12 sm Potatoes 1/4 c Sugar 1/4 c Butter Cook potatoes in boiling salted water until tender. Drain and peel. Cook sugar in a skillet over low heat until sugar turns brown. Add butter. Stir constantly until smooth. Add potatoes. Roll potatoes in sugar-butter mixture until coated and golden brown. Typed into Meal Master by samih@ix.netcom.com. -- Sami Hunter, Phoenix, AZ The Recipe Trader Mailing List Home Page: http:/www.netcom.com/~samih/trader.html My personal Home Page with Recipe Links: http://www.netcom.com/~samih/Recipes.html
Brunswick Stew Brunswick Stew This recipe makes a lot but it is great is freeze in individual containers and pull out as wanted and heat in microwave. 1 5lb. hen ( or could use just chicken breast if preferred) 1 qt. water 5 potatoes, cubed 1 medium onion,chopped 2 (#2cans=2 1/2 cups or 20 oz ) tomatoes 1 can (6oz) tomato paste 1 can tomato soup juice of one lemon (or can substitute 3 Tbsp. lemon juice) 1 can tiny lima beans 1 can corn ( may use 2 cups frozen corn) 1 tablespoon each: sugar, salt, pepper, worcestershire Cook hen in water in pressure cooker until tender. Remove bones and cut into small pieces. Pour broth from cooking chicken into larger pot (dutch oven) and add potatoes, onion and tomatoes. Cook until tender then mash with potato masher. Add chicken, soup, tomato paste, & lemon juice. Cook ingredients until they begin to thicken. Add limas, salt, pepper, sugar, worcestershire and continue cooking. Add corn last and cook until mixture thickens, stirring often to prevent sticking. Serve at once or store in containers in freezer. Hope you enjoy. This is great for cold days outside. Susan North Carolina, USA
Brussel Sprouts Pie BRUSSEL SPROUTS PIE 1 9' crust, frozen or made from your recipe, and baked 1 box, about 1 pound of brussel sprouts, washed and cooked and chopped 2 1/2 cups Skim milk 1/2 cup sugar 3 eggs or 3/4 cup Eggbeaters 1 teaspoon vanilla extract 1/2 teaspoon salt or more to taste 1/4 teaspoon ground nutmeg dash of ground black pepper chopped nuts for garnish(opt) Preheat oven to 425 degs.F spread chopped brussel sprouts over bottom of pie crust. In Medium bowl with wire whisk or hand beater, beat remaining ingredients, except nuts. Place pie plate on cookie sheet or large pie plate or something you can lift easily and put on oven rack. Pour custard mixture into pie crust over brussel spouts..... slowly. do not let it dribble over crush edge, it will burn. But put enough, so that sprouts are covered. Bake 20- 25 minutes until knife inserted about 1 inch from center comes out clean. Garnish with chopped nuts if you like. This reheats well . If using microwave, do not put on Highest point. enjoy, Lei
Bubble Bread Bubble Bread from The New Florida Cuisine Miami Spice by Steven Raichlen Serves 6 to 8 1 loaf Italian bread, cut on the diagonal into 3/4 inch thick slices 12 Tbs (1 1/2 sticks) unsalted butter, at room temperature 3 to 4 cloves garlic, minced 2 ounces prosciutto, minced 1 cup freshly grated Parmesan cheese Freshly ground black pepper About 6 oz cream cheese, at room temperature 1. Preheat the broiler 2. Arrange the bread slices on a baking sheet. Broil until golden brown on both sides (this happens VERY quickly). 3. Cream the butter in a mixing bowl, using a whisk. When light and fluffy, whisk in the garlic, prosciutto, 1/2 cup of the Parmesan, and the pepper. 4. Spread one side of each bread slice with a thin layer of cream cheese. Spread the garlic mixture on top and sprinkle with the remaining 1/2 cup Parmesan. Arrange the bread slices on a baking sheet. 5. Just before serving, run the bread slices under a hot broiler until the topping is hot and bubbling, 1 to 2 minutes. Alternatively, the bread can be baked in a 400 F oven for 6 to 8 minutes. Serve at once.
Buddha's DelightThis dramatic "hot salad" is typical of Buddhist vegetarian dishes. A little work...but definetly worth it ! ! ! BUDDHA'S DELIGHT ```````````````````````````````` 1 c oil for deep-frying 1 t MSG (opt) 2 T dark soy sauce 2 T medium sherry 1 T water 1 sq. fermented bean curd 1 t salt 1/2 t sugar 2 T sesame oil `````````````````````` DRIED INGREDIENTS: 4 lily buds, Golden Needles 4 wood ear black fungus 6 Nami Black mushrooms 2 bean curd sticks 1/2 c dried bamboo shoots (opt) 2 oz. bean thread noodles ``````````````````````````````` FRESH & CANNED INGREDIENTS: 2 c mung bean sprouts 2 stalks celery 2 medium carrots 1 bell pepper 1 long white turnip 2 leaves Napa cabbage 1/2 c canned ginko nuts 1/2 c canned baby corn 2 cakes pressed bean curd (OR 6 fried gluten balls) `````````````````````` Preparation: Rinse, then soak dried ingredients in warm water: soak bean curd sticks overnight; soak rest about 1 hour. Cut bean curd sticks and lily buds into 2" sections. Remove hard stems from wood ears, and slice thinly. Remove stems from black mushrooms (reserve for stock pot); halve the caps. Cut thin strands of bamboo shoots into 2" lengths. Cut soaked bean thread noodles into 3" pieces. Wash and blanch bean sprouts, celery and pepper. Slice celery, pepper, carrots, turnip and cabbage into 2" long pencil-size pieces. Halve baby corn on the bias. Slice pressed bean curd same size as vegetables. Deep-fry in shallow oil until slightly tan but still pliable. Drain. Mash fermented bean curd, then blend with sugar, dark soy, sherry and water. Stir-frying: Heat wok until medium-hot. Add 4 tablespoons of deep-frying oil. Add all dry ingredients, except noodles; stir-fry 1 minute. Turn wok to high. Add fresh and canned ingredients, and stir-fry for 2 more minutes: sprinkle in salt after first minute. Add liquid mixture, mixing with juices in pan. Add noodles. Reduce heat to medium, cover wok, and steam for 5 minutes, or until vegetables are cooked but still firm. Uncover, sprinkle in MSG and sesame oil. Toss briefly. Serve in a warm bowl. Silkie Palm Springs Ca U..S..A.
Buddha's JewelsThis is a great vegan dish. Dumplings 3 cakes of tofu pressed and mashed 2 T peanut butter 3 T tamari soy sauce 8 scallions, chopped 1 green pepper, diced fine 1 1/2 cups chopped mushrooms 1/4 cup chopped fresh flatleaf parsley 1/2 cup diced water chestnuts Sauce 1 1/2 cup pinapple, orange and/or apple juice 1/4 cup maple syrup, honey or brown sugar 1/3 to 1/2 cup cider vinegar 1/4 cup tamari soy sauce 1 garlic clove, minced or pressed 2 T cornstarch dissolved in 2 T cold water In a large bowl mix together all the ingredients for the tofu dumplings. Shape into approximately 2 dozen 2-inch balls and place on an oiled baking sheet. Bake at 375 degrees for 45 minutes, until golden and firm. Combine all the sauce ingredients except the cornstarch in a stainless steel or enamel saucepan. Bring to a boil. Stir in the dissolved cornstarch and simmer, stirring continuously, until the sauce is clear and thickened. Pour the sauce over the dumplings and serve immediately. Serve Buddha's Jewels with rice and steamed vegetables. You could also consider something like Burritos filled with spiced beans, rice, guacamole, salsa, fresh roasted corn, olives, etc. Add a big salad with pumpkin seeds, jicama and some citrus for a nice meal.
Buffalo Chicken Tenders from Utah, USA Breaded chicken tenders - about 4 per person 1/2 cup Louisiana Hot Sauce 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 4 Tablespoons butter or margarine bleu cheese salad dressing Prepare chicken tenders as directed on the package and keep warm. Meanwhile, combine remaining ingredients in a medium-sized bowl and microwave for 1-2 minutes, until butter is melted. Dip each piece of chicken into the hot sauce; serve immediately with bleu cheese dressing. www.IDunno4Recipes.com
Buffalo Chip Cookies Buffalo Chip Cookies 1 cup margarine 1 cup brown sugar 1 cup granulated sugar 2 eggs beaten 1 teaspoon vanilla 1 cup oatmeal 2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1 12 ounce pkg. chocolate chips 1 cup chopped nuts 1 cup cornflakes (this makes the cookies!) Mix all together and bake at 350 for 12 minutes. These freeze well. Pam Cobb Pensacola, Fl. --------- priss@amaranth.com Your happiness is intertwined with your outlook on life.
Buffalo Style Stuffed Eggsfrom U.S. Buffalo Style Stuffed Eggs * Exported from MasterCook * Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Eggs, Cheese & Dairy Not Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 eggs 1/4 cup blue cheese -- crumbled 2 tablespoons mayonnaise 1 1/2 teaspoons parsley -- minced 1/4 teaspoon Tabasco sauce 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon celery salt 1 rib celery -- finely diced Hard cook eggs. Cool, shell, then cut in half to make 12 shells. Mash yellows and mix well all other ingredients except diced celery. Spoon yellow mixture back into shells. Garnish with diced celery. Description: "Hot and spicy!!!!" Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com" Yield: "12 halves" - - - - - - - - - - - - - - - - - - - Per serving: 58 Calories (kcal); 5g Total Fat; (74% calories from fat); 3g Protein; trace Carbohydrate; 96mg Cholesterol; 155mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3218 0 0 0 0 0 0 0 0
Buffalo Wings from New Jersey, USA Buffalo Wings 24 chicken wings 1/2 cup butter 1 cup Louisiana Brand hot sauce vegetable oil for frying Cut tips off wings and discard. Cut remaining chicken wings in half at the joint. Deep fry them in about 2" of oil in skillet until done. Drain. Melt butter and hot sauce together. Dip fried wings into the sauce. Serve with a blue cheese dip or dressing.
Buffet Party Dill and Almond Shrimp Casserole from New York, USA Thinking Super Bowl: ( Yield 12 or more servings ) 4 lbs. cooked shelled shrimp ( or even sautéed fish esp., salmon) 4 cans cream of condensed mushroom soup 3 cups light cream 1 tsp salt 1/3 cup crushed dill seeds 2 cups slivered almonds toasted in 3 Tbs. butter or olive oil 8 cups raw instant rice 2 quarts water for rice 1 stick butter for rice 2 tsp salt for rice Prepare rice. Bring water, butter and salt to a boil. Stir in rice, cover tightly and remove from heat and set aside. Heat soup with cream, salt and dill seed over low heat, stirring until smooth and well heated. When ready to serve, add cooked shrimp or salmon ( that had been sautéed with the butter and almonds ) and keep warm until ready to serve. To serve: Serve heated shrimp ( or salmon ) along with cooked rice. If desired a separate dish of sautéed almonds could be used for garnish instead of mixing in with the shrimp or salmon. Note: recipe can be easily halved or quartered if desired. Visit our web page, Home of: Joan's Culinary Baking Adventures & Joan's Quality Cuisine http://www.pipeline.com/~rosskat/
Buffet Roast from USA Buffet Roast 1 3 lb boneless chuck or similar beef roast 27 oz can sauerkraut drained 1 lb brown sugar 28 oz can whole tomatoes undrained 1 large onion chopped 1 apple, peeled cored and sliced salt and pepper to taste Place meat in a Dutch oven. Top with the sauerkraut, tomatoes, sugar, apple, onion and salt and pepper. Cover and simmer several hours until meat is very fork tender. Correct seasonings if need be. Visit our web page: personal as well as fabulous culinary topics http://www.pipeline.com/~rosskat/
BuglamaA juicy lamb stew that everyone will enjoy. 1 kg lamb 50 g lamb fat 400 g onion, finely chopped 1 garlic clove 15 g cayenne assorted spices Salt Slice the lamb into 30g pieces and stew it in the fat for approximately 15 minutes. Add the onion. Stew until the lamb is tender. Pour a broth made with the spices over the lamb.
Bugs in Dirt Sandwiches from United States Bugs in Dirt Sandwiches * Exported from MasterCook * Bugs In Dirt Sandwiches Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Halloween Holidays Morbids Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *NONE* For this you will need white bread, a pack of mixed bug shaped lollies and milo. First, spread your slices of bread with margerine or butter. Then, sprinkle the buttered slices with milo until completely coated. Carefully stick the bugs firmly into the milo and place remaining slice of bread on top. Voila! you have bugs in dirt sandwhiches!
Bulgalbi from US 2 kg beef short ribs 1/2 cup soy sauce 1/2 cup water 4 tablespoons finely chopped spring onions 2 teaspoons finely grated garlic 1 teaspoon finely grated fresh ginger 1 tablespoon sugar 1/2 teaspoon ground black pepper 2 tablespoons toasted, crushed sesame seeds Ask the butcher to saw through the bones to make cubes of about 5 cm size. Hold pieces on board, bone downwards, and with a sharp knife cut halfway through meat in small dice to let marinade penetrate. Combine the remaining ingredients in a large bowl, add the short ribs and mix well. Cover and chill overnight, or at least 4 hours. Prepare domed grill or hibachi well ahead of cooking time so coals have an hour or more to achieve the steady glow necessary for successful cooking. Put meat on grill with bone side downwards and cook until brown. Turn and cook other side until well done. Turn pieces frequently, so that all sides are grilled brown and crisp. The short ribs are intended to be picked up with the fingers for eating.
Bulgoki from Austin, Tx 1 1/3 lb sirloin tip roast or rump roast (cut when partially thawed so you can obtain *very* thin slices) 6 Tbsp. sugar 2 green onions, minced 1/4 tsp. garlic powder or minced garlic 3 tsp. sesame oil 3 Tbsp. sesame seed (Korean- roased and crushed. These must be crushed to release the proper flavor.) 1 1/2 tsp. pepper 6 Tbsp. soy sauce 1/3 cup water Cut meat in thin slices (when partially thawed as explained before). Mix meat with sugar. Add remaining ingredients. Marinate (cover and chill) for 4 hours to a day. ** Recommended marinating time is at least a day. The flavor is wonderful and strong. Stir fry until brown in large skillet (or cook and stir in a round heavy casserole dish on top of the stove). Serve over rice.
Bulgoki 2 from UK 2 Lbs Beef Sirloin Tips -- cut into pieces 1/2 Cup Soy Sauce 6 Tbs Sugar 6 Green Onions 2 Cloves Garlic -- minced 4 Tbs Sesame Oil 1 Tbs Sesame Seeds Mix it all together and marinate at least 2 hours. Can either cook it on the grill as kebabs or stir-fry by itself. Enjoy. When I don't have sirloin tips, I use flank steak and it tastes just as good. Also, I substitute hot pepper sesame oil and also add cayenne pepper for more kick. The sugar allows the beef to caramelize a little (I tried using cane sugar once but it didn't caramelize). NOTES: Just tried this recipe recently (4 or 5 times) and it is absolutely wonderful.
Bullpepper's Chile Con Queso - Mexico City Stylefrom US (Queso con Rajas de Chile) Source: - Bullpepper's, San Antonio, Texas - San Antonio Express-News 1 poblano chile Additional serrano or jalapeño chiles (optional) 1 T. vegetable oil 1/2 small onion, minced 1 clove garlic, finely chopped 1 C. shredded asadero cheese (or Monterey jack or mozzarella cheese) 1/4 C. half-and-half Salt, to taste Corn chips or flour tortillas Roast the poblano chile, then peel and remove stem and seeds. (If desired, roast a couple of serrano or jalapeño chiles at the same time; seed and mince.) Slice poblano into thin strips (rajas). Heat the oil in a pan, add the onion and garlic and sauté just until the onion is transparent. Add the poblano strips, cheese and half-and-half and cook over low heat, stirring constantly, until the cheese is creamy, about 5 minutes. Season to taste with salt. Transfer to a heated chafing dish and serve immediately, along with chips or tortillas. Recipe can be increased if desired. Makes about 1 cup
Bunless Super Bowl Burger from Worcester, MA Bunless Super Bowl Burger Categories: Ground beef, Beef Yield: 1 servings 1/2 lb Lean ground beef 3 ts Margarine or butter 2 md Onions Seasoned salt and pepper Make 4 rounded burgers. Peel and slice onions.Melt margarine or butter in skillet and add onions,frying and stirring for about 5 minutes. Remove then. Put burgers into skillet and brown on all sides over medium heat for approximately 10 minutes. Turn down heat and add cooked onions,salt and pepper. Serve smothered with onions. (Recommend meal served with 12 ounces of selected barley,malt,rice, hops and water.)
Bunny Patch Dessert My sister made the dessert this past weekend and she said the kids loved it! I have made the fat-free pound cake and it turned out pretty well too. I plan to make the dessert for this weekend. Enjoy:-) * Exported from MasterCook Mac * Bunny Patch Dessert Recipe By : Dayton Daily Newspaper Serving Size : 15 Preparation Time :0:15 Categories : Holiday Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ozs Fat-Free Pound Cake cut into 10 slices 21 ozs strawberry pie filling 12 ozs Cool Whip Lite® 1 c coconut 1 tsp green food coloring 1 c jelly beans 4 Marshmallow Bunnies® Line bottom of 12 x 8" baking pan with cake slices. Top with strawberry pie filling and all of the whipped topping. Refrigerate 1 hour or until ready to serve. Tint coconut pale green with food coloring. Sprinkle over center of whipped topping. Decorate with jelly beans and Marshmallow Bunnies®. - - - - - - - - - - - - - - - - - - Per serving: 210 Calories; 4g Fat (17% calories from fat); 1g Protein; 41g Carbohydrate; 1mg Cholesterol; 66mg Sodium * Exported from MasterCook Mac * Fat-Free Pound Cake Recipe By : Better Homes And Gardens Old Fashioned Baking Serving Size : 12 Preparation Time :0:10 Categories : Cake Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c fat-free sour cream 4 egg whites -- whipped 1 tsp vanilla 1 1/2 c unbleached flour 1 c granulated sugar 1/4 tsp baking powder 1/8 tsp baking soda Preheat oven at 325. Prepare a 9 x 5 x 3" pan with cooking spray and flour; set aside. In a mixing bowl, combine sour cream, egg whites, and vanilla. In another mixing bowl, combine flour, sugar, baking powder, and baking soda. Mix dry ingredients with wet ingredients just until moistened. Spread mixture into prepared pan. Bake for 1 hour or until cake tests done. - - - - - - - - - - - - - - - - - - Per serving: 141 Calories; 0g Fat (0% calories from fat); 3g Protein; 31g Carbohydrate; 3mg Cholesterol; 66mg Sodium NOTES : To freeze, place unfrosted cake in a freezer bag or airtight container. Seal, label, and freeze for up to 3 months. When ready to serve, thaw at room temperature about 3 hours. -- Anita A. Matejka Texas, USA
Burgers Pacific Hi all, I've been receiving recipes for some time now so I thought I'd send one down. I am from Florence, Kentucky just south of Cincinnati, Ohio. I recently just married so my husband cooks on Friday nights. He found an excellent hamburger recipe in 101+ Hurry up Hamburger Recipes. Burgers Pacific 1 1/2 pounds ground beef 1/3 cup chopped green onions 1/2 tsp ground ginger 1/8 tsp pepper 1/3 cup apricot preserves 1/3 cup OPEN PIT BBQ Sauce 6 pineapple slices 6 hamburger buns, split and toasted 1. In large bowl, combine beef, onions, ginger and pepper. Shape into six 1-inch thick patties. 2. To make sauce: In small saucepan, combine preserves and barbecue sauce. Over medium heat, heat to boiling, stirring often. 3. On grill rack, place patties directly above medium coals. Grill, uncovered, until desired doneness (allow 10 minutes for medium and 12 minutes for well-done), turning and brushing often with sauce. Place pineapple on grill; grill 1minute or until brouned, turning once. 4. To serve: Place patties on buns with pineapple Makes 6 servings To Broil: Arrange patties on rack in broiler pan. Broil 4 inches from heart until desired doneness (allow 15minutes for medium and 18 for well-done), turning and brushing often with sauce. Broil pineapple 1minute, turning once. Carrie McDonald tcmcd@ix.netcom.com
Burgonya Leves MAIN-DISH POTATO SOUP(Burgonya Leves) Hungary from: The Wonderful World of cooking 2 cups Beef stock or Bouillon 2 cups water 4 carrots, sliced 1 green pepper, diced 1 tomato, halved 1 onion, halved 1/4 cup diced celery 1 teaspoon salt 1 teaspoon paprika(Hungarian paprika comes in hot or sweet, I use hot when I have it.) 1/4 teaspoon black pepper 1 tablespoon better, melted 1 1/2 tablespoons flour 2 pounds potatoes, pared and diced 1 pound frankfurters, sliced Combine stock, water, carrots, green pepper, tomato, onion, celery and seasonings. Cover. Simmer for 1 hour. Blend butter and flour. cook,stirring, until lightly browned. Stir into vegetable mixture. Add potatoes. Cover. Simmer for 15 minutes. Add frankfurters. Cover and simmer for 15 minutes. serves 6 Serving sugguestions: serve with Cole-slaw, fresh fruit, cheese and coffee or tea. Lei Gui Bronx, NY USA
Burgundy Meatloaf in Sourdough Hello from Jacksonville Beach, Florida. This recipe is very easy to make and makes a great dish for Tailgating (Go Jaguars). Enjoy. * Exported from CookWorks for MasterCook II * Burgundy Meatloaf in Sourdough Recipe By : Serving Size : 8 Preparation Time: 0:00 Categories : 1 pound French bread -- Sourdough 1 onion -- small, chopped 1/4 pound mushroom -- sliced 2 tablespoons catsup 1 cup cheddar cheese -- shredded 1/2 cup red wine 1 teaspoon garlic salt 1/4 teaspoon thyme leaves 1 pound ground Beef Top Round Cut a thin slice from the top of the loaf. Scoop out most of the bread. Tear to make 1 1/2 cups soft crumbs (top slice and remaining bread can be used as bread crumbs in other recipes). Brown onion and mushrooms in 1 1/2 tbs. of the butter. Beat egg with catsup. Mix in bread crumbs, 1/2 cup of the cheese, wine and seasonings. Lightly mix in ground beef and onion mixture. Spoon meat mixture into hollowed-out bread. Rub crust with remaining 1/2 tbs. butter. Wrap in foil. Bake at 375 for 1 hour to 1 1/4 hours. Fold back foil and sprinkle with remaining 1/2 cup cheese. Return loaf to oven. Bake until cheese melts, about 3 minutes. Cut into 1 inch slices.
Burmese Curried Porkfrom Philippines Recipe courtesy wuzzle.org Serves 4 2 Pounds Pork -- cubed 1 Large Onion -- chopped 5 Cloves Garlic -- minced 1 Tablespoon Ginger Root -- chopped 1 Teaspoon Turmeric 1/2 Teaspoon Red Pepper 2 Tablespoons Olive Oil 1 Teaspoon Sesame Oil 1 Can Stewed Tomatoes -- chopped 1 Stalk Lemon Grass -- chopped 1 Tablespoon Fish Sauce 2 Cups Rice -- cooked Place onion, garlic, ginger root, turmeric and red pepper in blender and a drop of olive oil (just enough to moisten). Cover and blend until smooth, 1 minutes. Heat oil in dutch oven, then pour blender mixture into oil (may spatter a bit). Cover and simmer for 15 minutes. Add remaining ingredients, boil. Reduce heat, cover & simmer 1 1/2 hours. Serve over rice.
Burmese Tomato Saladfrom Neversink, NY 4-5 tomatoes, de-seeded and sliced 1 T turmeric and garlic oil 1 small onion, sliced very thin and rinsed in cold water 1 T sesame seeds, toasted ½ c cabbage, shredded very finely 1 lime juice ½ c peanuts, chopped 1 bunch coriander (cilantro) roughly chopped salt or fish sauce to taste Method: Prepare all the ingredients and toss them together with your clean hands at the last moment possible before serving. Fresh green chilis can also be added for those who love spiciness. This salad makes a nice base for many other salads. I have successfully added avocados, chicken, blanched broccoli and green beans. More or less cabbage can be added depending on your needs. A very nutritious salad with the sesame seeds and peanuts providing extra protein and fat. Absolutely delicious. Green tomatoes can be substituted for ripe ones for a Shan-style salad.
Burnt Oranges DessertServes 4 4 large oranges 1 1/4 cups (300ml or ½ pint) orange juice 1/2 cup (125ml or ¼ pint) sweet white wine 8 tbsp sugar 2 tbsp whiskey 1 tbsp butter Pre-heat the oven to 200°C (400°F or Gas 6) Thinly peel the oranges, then cut the thin peel into thin strips and cover with the wine.. Carefully peel the oranges removing as much of the pith and white skin as possible. Place the oranges in an ovenproof dish. Add a little butter on top of each one, pressing it down gently, then sprinkle each with a teaspoon of sugar. Bake for 10 minutes or until the sugar caramelizes. Mix the fresh-squeezed orange juice with the remaining sugar in a saucepan and bring to the boil. Lower the heat and allow it to become syrupy, without stirring. Add the orange peel and wine mixture and re-boil, cook rapidly to reduce and thicken slightly. Remove the oranges from the oven and if not fully browned, place under a moderate grill for a few minutes. Pour the warmed whisky over and set it alight, over heat. As the flames die down, pour in the orange syrup and allow to simmer for about 2 minutes. Serve hot or cold.
Burnt Semolina with Leeks from USA Burnt Semolina with Leeks This is a porridge type dish - good for Vegan breakfasts. Start with 60 gm. semolina (American: 2oz. dry cream of wheat ). In a dry saute pan toast the semolina until golden brown stirring often. Take one medium sized leek and slice thinly then saute with olive oil (or your choice of oil). Add 1 ltr. of water and bring to a boil. Add burnt semolina and simmer til thickened. If too thick add more water. Season with salt and pepper and your choice of fresh garden herbs.
Burnt Sugar Piefrom US Burnt Sugar Pie (Twila Roenne, Osborne) 1/3 cup sugar 3 cups hot milk 1/3 cup all-purpose flour 1/2 teaspoon salt 1 cup sugar 3 egg yolks, beaten 1 to 2 teaspoons vanilla extract, to taste Meringue: 3 egg whites 1/4 teaspoon cream of tartar pinch of salt 1/2 teaspoon vanilla 1/4 cup sugar 1 baked 9-inch pie shell Place 1/3 cup of sugar in a saucepan over medium-high heat until it melts and turns light brown. Remove the pan from the heat and slowly add the hot milk, stirring until dissolved. In a small bowl, sift the flour, salt, and sugar together. Place the egg yolks in a small bowl, beat with a fork, and set aside. Slowly add the dry ingredients to the hot mixture stirring over medium heat until it is nearly thickened, 3 to 5 minutes, taking care not to scorch. Add a small amount of the hot mixture to the beaten egg yolks, stir and immediately pour the egg mixture into the hot mixture. Reduce the heat to low and cook, stirring constantly until the mixture thickens, 3 to 5 minutes more. Continue stirring until the mixture boils gently for about 1 minute. Remove from the heat and strain the filling into a bowl. Stir in the vanilla to taste and cool slightly. Meringue: In a large mixing bowl, beat the egg whites until frothy. Add the salt, cream of tartar, and vanilla and beat until stiff peaks form. Gradually blend in the sugar until well combined. Pour the filling into the baked pie shell. Top with the meringue and and bake in a 400 degree oven for 5 to 8 minutes, or until meringue is golden brown. Serves 6 to 8.
Bushman's Roast Lamb Dinnerfrom Australia 6/8/10 Lamb Lion Chops cut 1" Thick Tomato Sauce or Ketchup if you're from anywhere else Salt Pepper Spice Options: Lamb Seasoning or Oregano or none This recipe is supposed to be a couple of hundred years old and was what Australian bushmen did in place of a roast dinner when times where hard and they could not afford to by roasting meat. Place chops on a flat cooking tray Salt & Pepper to taste Sprinkle spices on for a slight change in taste Pour Tomato Sauce onto each chop and thinly cover (Using finger works best and washing finger makes meal taste even better!) Do not turn over! Place in moderate oven for 45/60 minutes turning up heat for last 10 minutes to just give a tinge of burn (improves taste dramatically if you get it right!) Take from oven and put on paper towel to remove excess fat (lamb is fatty --- ) serve hot with your favourites: mash potato, roast potatoes, carrots, peas, etc, etc. This will be one of the simplest and best tasting lamb dinners ever if you can get it right!
Butchered Snake Bits With Barbecue Sauce from United States Butchered Snake Bits With Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Halloween Holidays Morbids Main Dishes 1 Package rigatoni pasta (10oz) 2 Cans squirtable cheese spread 1 Small Jar barbecue sauce 16 to 20 whole black peppercorns 1 carrot Cook pasta according to directions on package. Rinse the pasta in cold water. To make snakes:Covering one end of the rigatoni with your finger (to prevent leakage), carefully fill each piece of pasta with cheese spread. Place six to eight cheese-filled rigatonis end to end on a serving platter, in a realistically curvy snake shape. Using a toothpick, spread lines of barbecue sauce along the top of each snake for markings. To form heads, use barbecue sauce to glue two black peppercorn eyes onto the end opposite the tail of each snake. Wash, dry and carefully peel skin off carrot. When completely clean of skin,make one more peeling for each snake you have formed. At the narrow end of each peel, carefully cut out a long, thin triangle. These are your snakes forked tongues. Position tongues.
Butter Beans with Bacon and MustardHi Dave Another recipe for your club ......... BUTTER BEANS WITH BACON AND MUSTARD Nothing in the cupboard but a can of butter beans? Tizzy them up with bacon and mustard in this great little recipe, adapted from Nigel Slater's new 30-minute cook book and printed in this morning's Natal Mercury in Durban by our cookery writer Janis Fraser - so I haven't tried it - until tonight! Drain a 400g can of butter beans and place in a sieve and rinse under the cold tap. Cut 4 rashers of streaky bacon into strips and fry in a tablespoon of butter (or olive oil if preferred). Add a small finely chopped onion and cook gently until soft and golden. Pour off any excess fat and add half a glass of dry white wine and a teaspoon of Balsamic vinegar. Boil to reduce by half and add the beans. Heat through until simmering and add a quarter of cup cream and a tablespoon each of grainy and mild made mustard. Cook gently for a minute or two and stir in 4 tablespoons grated cheddar cheese, adjust the seasoning to suit you and serve over crispy toast. Enjoy - this is a good Sunday night supper or any night for that matter!! Sally Paterson Durban, South Africa
Butter Bowtie Cookies from Chicago, IL 1 pound (450g.)sweet (unsalted) butter, 1 cup (240mL) sugar, 4 hard-boiled egg yolks, finely crumbled 4 cups (920mL) white flour, 1 ½ teaspoons (7mL) vanilla extract. Thoroughly mix the butter, sugar, egg-yolks and vanilla extract, then slowly mix in the flour and knead. If the mixture appears to be too liquid, add a little flour. Place the kneaded ball into the refrigerator for at least 2 hours. Roll out the mixture on a board until about ¼ inch thick (about 7mm) - this is the thickness of a standard pencil. Cut strips about ¼inch wide and 6 inches (150mm) long, and twist into a figure-eight, like a pretzel. Break an egg, and smear the bow-ties. Sprinkle with colored sugar. (Alternatively, you may sprinkle with poppy seed instead). Place on baking tray and insert into oven preheated to 350°F (180C) for 20 to 25 minutes. Watch carefully towards the end as the cookies burn very easily.
Butter Cookies BUTTER COOKIES --- from Esther Murray Introduction: The following recipe is actually for two different kinds of butter cookies made with essentially the same dough. The first is a thin, plain round, very buttery, sugar(or cinnamon/sugar, or cinnamon/sugar plus ground almonds) topped butter cookie. The second is a chocolate swirl cookie made by mixing a chocolate flavored thin layer of dough in with the plain dough and then rolling it into a log before cutting cookie slices from the log. The resulting cookies is heavier and has a chocolate swirl running through it as the cookie top is really the cross-section of the log. Needless to say, one doesn't have to make the chocolate cookie. This cookie recipe is derived from the "Butter Cookie(MUERBE)" recipe to be found in the settlement cookbook. The original recipe follows the "Esther" recipe. The critical thing to understand about this cookie is that the flour to butter proportions are WRONG. The best cookie batches are made with the least amount of flour. I believe I have achieved levels of below 4 cups to the pound of butter!. The problem with reducing the flour level is that it becomes increasing difficult to roll out the dough without it sticking to the rolling pin and breaking up. Also, since the cookies are rolled very thin you can only work a small piece of dough at a time. Since the round shape (made with an ordinary glass) leaves much unused dough one has to constantly rework the dough as it is becoming increasingly unmanageable. Using floor on the board and the rolling pin helps but also adds flour to the cookies. THE BEST TECHNIQUE I HAVE FOUND IS TO TRY AND KEEP THE DOUGH AS COLD AS POSSIBLE WHILE WORKING IT. Ideally a permanently chilled marble cookie board (maybe with a marble rolling pin that could be kept iced) would work best. The cookies will "rise" slightly so rolling them pretty thin is critical. The chocolate swirl guys are less of a problem because they are cut from a log and require less rolling. But then, they are not as delicate as the rounds. I. Esther's Butter Cookies 1 lb butter 1 cup sugar yolks of 2 eggs 1 whole egg rind and juice of 1/2 lemon 6 cups flour (SEE ABOVE) 1 teaspoon baking powder 1 cup almonds chopped fine 1. Cream butter, add sugar, then eggs(slightly beaten). 2. Add rind of lemon and flour mixed with baking powder (WITH ONLY ENOUGH FLOUR TO HANDLE.) 3. Take off 1/3 of dough and chill the remainder for several hours. 4. Roll out chilled dough to approximately 1/8 inch thickness. Cut out cookies with cookie cutter or water glass. 5. Brush cookie tops with white of eggs, sprinkle each cookie with chopped almonds and a little granulated sugar. Cookies should be on slightly greased (buttered) cookies sheet. 6. Bake in moderate oven (about 350 degrees) for about 10 to 15 minutes. Until they "look" done--- slightly golden to brown. The lighter the better. Cool on rack. Chocolate Swirl Cookies 7. To the remaining 1/3 of dough---melt a square of Baker's (Semi-sweet?) chocolate with a teaspoon of sugar and 2 tablespoons of water in a double boiler. Cool slightly and mix a small part of the dough into the chocolate mixture. 8. Roll out remaining dough on waxed paper. Spread chocolate flavored dough mixture on top of the rolled out dough so that it covers virtually the entire surface. Roll up lengthwise and chill for several hours or overnight. 9. Slice into thin cookies (heavier than the ones above), brush with egg white and bake at 350 as above. >From "The Settlement Cookbook" page 472, 1951 edition: No. 1 BUTTER COOKIES (MUERBE) 1 lb. butter 1 cup sugar 2 eggs, separated 6 cups flour(about) 1/2 lemon, rind and juice or 2 tablespoons brandy 1 teaspoon baking powder 1 cup almonds chopped fine Cream butter, add sugar, then the yolks of eggs, slightly beaten; add rind of lemon juice or brandy, then lemon juice and only enough flour mixed with the baking powder to handle. Chill dough several hours, then roll; cut with small biscuit cutter, brush with white of eggs; sprinkle with sugar and chopped almonds. Bake in moderate oven, 350d F., 10 - 15 minutes. Will keep for weeks. David E. Palmer
Butter Crust Flake Aparts I make these for Thanksgiving. They're rather forgiving if you get busy and neglect them, and they don't require kneading. * Exported from MasterCook * Butter Crust Flake Aparts Recipe By : Mrs. Paul W. Strobel, Senior Winner, Pillsbury Bake-Off Serving Size : 10 Preparation Time :0:15 Categories : Breads Rolls Yeast Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages yeast 1/4 cup water -- warmed 1/2 cup butter -- softened 2 tablespoons sugar 2 teaspoons salt 1 1/4 cups buttermilk -- scalded 1/2 teaspoon baking soda 5 cups all-purpose flour butter -- melted Soften yeast in warm water. Combine butter, sugar, salt and buttermilk; let cool to lukewarm. Blend in yeast and baking soda. Gradually add 4 1/2 to 5 cups flour until a soft dough is formed. Cover and rise in a warm place until double (about one hour). Place on floured surface and roll out to a 15-inch square. Brush with melted butter. Cut into 1 1/2 inch strips. Stack 5 high and cut into 1-1/2 inch pieces. Place cut side down in greased muffin tins. Rise until light (about 30 minutes). Preheat oven to 400 degrees and bake 15 to 20 minutes. Makes two rolls per cup of flour. - - - - - - - - - - - - - - - - - - NOTES : Submitted to World Recipes by Barbara Zack April 5, 1997
Butter Nut Cookies BUTTER NUT COOKIES (Zauner Krapfen) Austria from:The wonderful World of Cooking 1 cup sifted enriched flour 1/3 cup sugar 2/3 cup ground hazelnuts or walnuts 1/2 cup butter 1/3 cup confectioners sugar 2 tablespoons butter 1 square (1oz) unsweetened chocolate melted and cooled Sift flour and sugar into large bowl. add nuts. Blend in all but 2 tablespoons butter to form a dough. Chill for 1-2 hours. Roll out on floured pastry board to 1/8 inch thickness. Cut into rounds with floured 2 1/4 inch cutter. Place on ungreased baking sheet. Bake at 375 deg F. for 7- 10 minutes until light golden brown. Remove and set aside. Cream confectioners sugar and remaining 2 tablespoons butter. Blend in chocolate. Spread one cookie with chocolate butter filling and cover with another to make a sandwich. Yield 18 cookies. Lei Gui Bronx,NY
Butter Pecan Rolls Hello again, Dave. I've been enjoying everyone's recipes and feeling guilty for not contributing more, so as I was paying off a job done by middle son with a batch of these - I thought I would send it along. I don't know the origin; all I can tell you is that I never have any left... These rolls can be frozen and reheated beautifully. I think this recipe originally was from a Better Homes and Gardens Cookbook, but I can't be sure - I've been making these for over 20 years. The recipe can be doubled successfully (yielding 2 sheet cake pans or 32 rolls). 1 cake compressed yeast (1 envelope may be used) 1/4 cup lukewarm water 1 cup milk, scalded 1/4 cup shortening 1/4 cup sugar 1 tsp salt 3 1/4 to 3 1/2 cups sifted all purpose flour 1 beaten egg filling and topping (See recipes below) Soften yeast in lukewarm water. Combine next 4 ingredients; cool to lukewarm. Add 1 cup of the flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form a soft dough; beat well. Brush top lightly with soft shortening; cover and let rise in warm place until double (1 1/2 to 2 hours). Punch down; turn out on lightly floured surface and divide dough in half. Roll each piece in 12 x 8 rectangle. FILLING: Brush each rectangle with 2 tablespoons melted butter. Combine 1/2 cup sugar and 2 tsps cinnamon; sprinkle half over each rectangle. Roll each rectangle as for a jellyroll, beginning with long side; seal edge. Cut each roll in eight 1 1/2-inch slices. TOPPING: In each of two loaf pans or one sheet cake pan or 2 cake pans, mix 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon light corn syrup. Heat slowly, stirring frequently till blended. Remove from heat. Spring 1/3 cup pecans in each pan. Place 8 rolls cut side down in each pan. Cover; let rise in warm place until double (35 to 45 minutes). Bake in moderate oven (375 degrees) for 25 minutes or until done. Cool 2 or 3 minutes; invert on rack and remove pans. Makes 16 rolls. (If you leave the rolls in the pans to cool longer than a couple of minutes, they will stick as the caramel topping sets up. You can either place them back in the oven for a couple of minutes to heat up the caramel or try a warm water bath. I find it easier to turn them out quickly - so don't wander too far after removing the rolls from the oven.) Enjoy Kathie W. (kitwilli) In the Blue Ridge Mountains of Virginia
Butter Pecan Turtles BUTTER PECAN TURTLES Crust: 2 cups flour 1/2 cup butter 1 cup brown sugar Mix until crumbly, and pat in bottom of 13 X 9 inch pan. Sprinkle 1 cup chopped pecans all over crust. Carmel Layer: Heat and mix: 2/3 cup butter 1/2 cup brown sugar Heat until bubbly. Boil 1/2 to 1 miinute; pour over pecans. Bake at 350 degrees for 18 to 22 minutes. Remove and immediately sprinklw with 1 cup chocolate chips. Allow to melt and frost. Cool, then cut into bars.
Buttered Popcorn Breadfrom hi everyone!! please come trade some recipes at IDunno's site... Note: This recipe requires a bread machine. 2 ts Yeast 1/4 ts Ginger 1/4 ts Sugar 2 1/2 c Bread flour 2 ts Gluten 1 tb Butter Buds or flaked butter substitute Salt 5 c Popcorn; popped, battered, salted and crushed crushed by hand or in a food processor until reduced to 2 1/2 cups 1 tb Popcorn oil or veg. oil 1 1/2 c Water Place all ingredients in bread machine and push START! www.IDunno4Recipes.com
Butterfinger® Ice Creamfrom NY, US 1 cup crushed Butterfinger candy bars 1/2 cup smooth peanut butter 1 cup sweetened condensed milk 1 cup heavy cream 2 1/2 cups half and half 1 tsp vanilla I own an automatic ice cream maker and have fun making all sorts of ice cream flavors Crush or coarse chop candy bars and place in freezer. Meanwhile combine condensed milk and peanut butter and beat smooth with electric mixer. Blend in the cream, half and half and vanilla. Process in your ice cream maker and when mixture begins to get thick, gradually pour in the crushed butterfingers and proceed with manufacturers directions. Freeze mixture till firm. Makes one quart of a peanut flavored Butterfinger ice cream .YUM YUM !! Note: I make a lot of ice cream and in my opinion If you have a professional or heavy duty chest freezer it freezes ice cream so much better than your refrigerator freezer offering less chance of ice crystal formation.
Buttermilk Cheese Bread from NY, US 1 1/4 cups buttermilk 1/4 cup oil 3 eggs 4 to 5 cups flour ( bread ) or as needed 2 cups shredded cheese ( cheddar, Jack ) 2 pkg active dry yeast 1 tsp sugar 1 tsp salt 1/2 cup Swiss cheese fine cubed anise seeds Prepare in breadmaker for dough cycle or by hand. If making dough in machine,add the Swiss cheese at the beep . By hand: Heat milk and oil , cool to warm . Combine dry ingredients including yeast, sugar and grated cheese and salt. Mix together to form a dough, add Swiss cubes and until knead smooth and elastic. Place in a oiled bowl. Cover and let rise double. Gently deflate and cut in half. Form into to loaves for 8 inch loaf pans or one huge loaf in a large 10 inch loaf pan. Brush with milk and sprinkle on anise seeds, score loaf across top with point of sharp knife. Cover with damp tea towel and let rise double again. Bake 350, 30 minutes or puffed and golden. Best served warm .Freezes well. But please reheat for best flavor.
Buttermilk Chicken Dumplings from US 10 cups low-sodium chicken broth 1 bay leaf 3/4 cup leek, cleaned and chopped 2 carrots, peeled and chopped 1/2 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon fresh-ground black pepper 1/4 teaspoon ground nutmeg 1/4 teaspoon ground mace 1/2 teaspoon ground cinnamon 3/4 teaspoon salt 4 cup country-style bread, cubed, without crust 1 cup buttermilk 1/4 pound ground chicken 2 teaspoon finely chopped fresh ginger 1 egg 3/4 cup thinly sliced scallions Bring the chicken broth and bay leaf to a simmer in a stockpot over medium-low heat for 1 hour. Remove the bay leaf. Add the leeks and carrots and bring to a simmer again, cooking until the vegetables are tender, about 10 minutes. Keep hot. Sift the flour, baking powder, pepper, nutmeg, mace, cinnamon, and salt together in a large mixing bowl, and set aside. Toss the bread and buttermilk together. Let bread soak for 10 minutes. Mash, and add the chicken, chopped ginger, egg, and scallions. Sift in the flour mixture, and stir to mix well. Shape into small balls, using about 2 tablespoons of dumpling mixture for each. Bring a large saucepan of water to boil, and add 2 tablespoons salt. Poach the dumplings in two batches, stirring occasionally, about 5 minutes each batch. Dumplings will float when cooked. Serve dumplings in soup bowls with hot broth. Note: For an enriched and flavorful broth, simmer 2 pounds chicken thighs with the broth. After straining, pull the cooked meat from the bone and use it for chicken salad or tacos.
Buttermilk Pudding30 g butter or margarine 160 g sugar 2 eggs, separated 15 g flour 1 ml salt 1 ml vanilla essence 250 ml milk 250 ml buttermilk (cultured is ok) Cream butter and sugar. Beat egg yolks one by one into creamed sugar and butter. Add the flour, salt and milk alternately to the batter, mixing well after every addition. Add vanilla essence. Fold in stiffly beaten whites and bake one hour in deep bowl at 180 degrees C. Serve with strawberry sauce of your choice.
Buttermilk Salad from Yardley, PA, USA There was a request for this recipe on the bulletin board. I've never even heard of type of salad but it seems fairly popular! The wording from this recipe was taken from www.movinon.net: No one will believe what is in this. Great for pot luck dinners or seasonal meals. Color can be changed according to which flavor jello you use. Read on! 2 cups buttermilk ** 1 large box of Jello (can use sugar free) 1 large can crushed pineapple 1-8 ounce package of dairy topping, thawed (such as cool whip)** Pour pineapple with the juice in saucepan, add jello. Heat, stirring constantly until jello crystals leave spoon. Do not boil. After jello disolves, remove from heat and cool slightly. Add 2 cups buttermilk; stir. Fold in 8 ounce package of thawed cool whip. Fold until well mixed and color is even.Place in 8 X 2 dish and refrigerate. Serves 16. ** May use fat free buttermilk and dairy topping Good as accompanying salad or as desert. I use Strawberry Jello for Valentines, Christmas or whenever reddish or pink color wanted and use orange or lime for spring or when orange or green color desired. Option: If space is limited-cut recipe in half by using a small box of jello, 1 cup buttermilk, small can pineapple and 1/2 of an 8 ounce cool whip container.
Buttermilk Salad Dressing Mix BUTTERMILK SALAD DRESSING MIX from: Reader's digest Great recipes for Good Health 2 1/4 cups buttermilk powder 3/4 cup freeze-dried chives 1/4 cup dill weed 1/4 cup sugar 2 tablespoons dry mustard Place all the ingredients in a large bowl and mix well. transfer to a 1 quart jar, cover tightly, and store in the refrigerator. Makes about 3 2/3 cups. To make Buttermilk Dressing: In a small bowl, whisk together 5 tablespoons of the Buttermilk Salad dressing mix, 1/2 cup warm water, 2 tablespoons cider vinegar and 1 tablespoons sour cream. Let stand at room temperature at least 30 minutes before using, then whisk again for a few seconds. Makes about 1 cup Five tablespoons mix: Calories 113 Total fat 2g Saturated Fat 1g Sodium 120mg
Buttermilk Spice Cake * Exported from MasterCook Mac * Buttermilk Spice Cake Recipe By : Steve Hammond/tpogue@idsonline.com Serving Size : 1 Preparation Time :0:00 Categories : posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 c. all purpose flour 3/4 tsp. allspice 1 c. granulated sugar 1/2 tsp. cloves 3/4 c. brown sugar -- packed 1/2 tsp. nutmeg 1 tsp. baking powder 1 1/3 c. buttermilk 1 tsp. soda 1/2 c. shortening 1 tsp. salt 3 eggs 3/4 tsp. cinnamon Grease and flour 2 round layer pans 8 or 9 inch. Measure all ingredients into large 1/2 minute on low speedmixer bowl. Blend scraping bowl occasionally. Pour into pans. Bake in preheated 350F oven for 45 minutes or until wooden toothpick inserted come s out clean. Cool 10 minutes and remove from pans. It is wonderful with a lemon frosting or a rich chocolate frosting.] From: hammond@niwot.scd.ucar.EDU (Steve Hammond) - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 2643 Calories; 119g Fat (40% calories from fat); 27g Protein; 382g Carbohydrate; 561mg Cholesterol; 3069mg Sodium _____
Butternut Squash CasseroleRecipe courtesy Williams-Sonoma. This recipe is very easy and it yields a wonderful casserole. Unlike many other recipes for squash casserole, this is not too sweet. Casserole: 4 cups butternut squash puree 1/2 cup sugar 1 cup milk 1 tsp vanilla 1 tsp orange extract 1/4 tsp salt 2 Tbsp all-purpose flour 3 large eggs 4 Tbsp unsalted butter, melted Topping: 1 cup vanilla wafers, crushed 1/2 cup unsalted butter, melted 1 cup brown sugar 1. Preheat oven to 425 F. Lightly grease a casserole dish (4 - 6 cup capacity). 2. Combine squash puree, sugar, milk, vanilla, orange extract, salt, flour, eggs and melted butter. Pour into the prepared casserole dish. Bake for 45 minutes or until set. 3. Meanwhile, make the topping. In a medium bowl, combine crushed vanilla wafers, melted butter and the brown sugar. Sprinkle over top of the cooked casserole and return to the oven to brown for an additional 10-15 minutes. Serve warm.
Butternut Squash French Toast from NY, US 1 small butternut squash 3/4 cups sugar 1 vanilla bean 1 1/2 cups flour 1 1/2 cups milk 1/2 teaspoon ground cinnamon pinch of nutmeg 8 slices of white sandwich bread Fresh fruit and whipped cream for garnish home made or bottled vanilla bean syrup Preheat the oven 400 degrees. Cut the butternut squash in half lengthwise, clean the seeds and put it in a cookie sheet. Sprinkle it with a little salt and olive oil or vegetable oil. Put it in the oven for 40 minutes. Once cooked, scrape the meat out of the squash and set it apart. Sift flour, cinnamon, nutmeg, vanilla bean seeds and sugar in a large bowl. Add milk and squash and stir until the batter has thickened. In a frying pan, melt a little butter and dip the bread slices in the batter and fry them until golden brown. Layer the French Toast and put fresh fruits on top then add the whipped cream then another French Toast on top. Pour vanilla syrup on top Yield: 4 or more servings Note: different but delicious
Butternut Squash Soup from PA, US Source: Salt Grill at the Ritz-Carlton in Amelia Island, FL Serves 8 to 10 3 large butternut squash 2 cups apple juice 3 cups heavy cream 3 cups whole milk 1 teaspoon cinnamon (ground) 1 teaspoon nutmeg (ground) 1/2 teaspoon clove (ground) 1/2 teaspoon allspice (ground) 1/2 cup unsalted butter 1 tablespoon kosher salt Cut squash in half and take out seeds. On a sheet pan bake squash skin side up at 350 degrees for 40 minutes or until soft. After squash is cooked and now cooling, add all remaining ingredients in to a large pot and bring to a simmer then turn off. Now scoop the pulp out of the squash and add pulp to the liquid. Stir well and bring back to a simmer then turn off. In small batches add soup to a blender and puree until smooth.
Butternut Squash Soup with Lobster from NY, US 1/4 cup butter 4 lbs butternut squash, peeled and diced salt and pepper 1 onion diced 2 cloves garlic minced sprig of fresh thyme or epazote 1 bay leaf 3 cups lobster stock ( from the cooked Lobster or use Lobster Bouillon paste instead ) 2 chipolte peppers in adobe sauce or just use the chipoltes without sauce 1/4 cup heavy cream 1 1/2 lb cooked lobster to equal 8 to 10 oz of Lobster meat Looking for a special Thanksgiving soup, try this recipe ! Cook squash with 2 Tbs butter in heavy duty skillet, season with salt and pepper , medium high heat, , turning until squash is caramelized but still firm, about 15 to 20 minutes. In another saucepot, melt 2 Tbs butter and cook thyme, garlic, bay leaf to extract flavors. Add to squash along with lobster stock and peppers. Bring to a boil, simmer about 20 to 25 minutes until squash is tender.. Remove thyme and bay leaf. Carefully transfer mixture to a blender and blend smooth. Return mixture to pot and add heavy cream. Divide cooked lobster meat in bowls and ladle on soup. Garnish with thyme or epazote. Note: Epazote is a aromatic herb seed used in Tex Mex Cooking Source: adapted from: Adobe grill, Chicago and Indianapolis Serves 4 to 6.
Butternut Squash with Blue Cheese from NY, USA 6 cups cooked and mashed winter or butternut squash salt and pepper honey or brown sugar to taste- optional toasted chopped pecans to taste - optional 1/2 cup crumbled blue cheese or to taste My family though my concoction of adding blue cheese to squash was wonderful. Hope you enjoy it as much as we do. Cook a very large winter squash or use canned so you get 6 cups cooked and mashed . Heat squash and season to taste. Stir in the blue cheese heating and stirring to melt most of the cheese keeping some small pieces of cheese intact. Serve hot, reheats well. Joan,Larry and Cosmo the Cutie Dog Visit our HomePage at: http://www.pipeline.com/~rosskat/
Butternut Squash with Browned Butter and Thyme from US Serves 4 1 1/2 pounds butternut squash, peeled, seeds removed, flesh diced into 1/2-inch pieces (about 4 cups) 3 Tbsp butter 1 Tbsp chopped fresh thyme (or 1 teaspoon of dried) Salt and freshly ground black pepper Heat a large skillet on medium heat. Add the butter, whisking frequently. Continue to cook the butter. Once melted it will foam up a bit, then subside. Honey-colored browned milk solids will begin to form. The butter should have a wonderful nutty aroma. Remove from heat. Add the thyme, whisking continuously. If using fresh thyme, the mixture will foam up a bit. (Note that it doesn't take much time to go from browned butter to burnt butter. You will want to remove the pan from the heat element and place it on a cool surface to help stop the cooking of the butter. If the butter burns, I recommend dumping it and starting over, something I've had to do on occasion when not paying close attention.) Add the cubed butternut squash pieces to the pan and return the pan to the burner, heating to medium high. Use a wooden or metal spoon to stir the squash pieces so they are all well coated with the butter thyme mixture. Sprinkle generously with salt and pepper. Spread the squash pieces out in an even layer and let cook, without stirring, so that they brown a bit on one side (several minutes). Stir and spread the pieces out again and let cook without stirring so more sides get browned. Reduce the heat to low, cover the pan, and let cook until the squash is tender, 10 to 20 minutes, depending on how big you cut the pieces. Add more salt and pepper to taste, sprinkle with a bit more chopped fresh thyme before serving.
Butterscotch Pancakes from UK Butterscotch Pancakes This is 1 of 64 new UK TV recipes added to The UK Recipe Archive this week. All recipes are available in both Mastercook4 and Mealmaster formats. To download go to - http://ukrecipes.co.uk/ * Exported from MasterCook * Butterscotch Pancakes Recipe By : Can't Cook Won't Cook Serving Size : 2 Preparation Time :0:00 Categories : Can't Cook Won't Cook 2 New Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 115 grams self-raising flour 1 pinch salt 1 egg 150 milliliters buttermilk sunflower oil for cooking 150 grams unsalted butter 115 grams light muscovado sugar 200 milliliters double cream 2 ripe bananas 1 large lime -- halved with pips -- removed 115 grams blueberries icing sugar for decoration vanilla ice cream for serving 1 Heat a large flat griddle. Sieve the flour and salt into a bowl and make a well in the centre. 2 Break in the egg, pour in the buttermilk and whisk to a smooth batter. 3 Smear some oil onto the hot griddle pan and ladle in small amounts of batter to make pancakes 3"/7.5cm in diameter. Make three pancakes. 4 Cook the pancakes for a minute or so until bubbles start to appear, then flip over and cook for another minute until lightly golden. 5 Transfer to a plate and cover with a square of parchment paper to prevent sticking. 6 For the butterscotch sauce: Melt 115g/4oz butter in a heavy based pan. Add the muscovado sugar and stir for a few minutes until dissolved. 7 Pour in 3/4 double cream and bring the sauce to a simmer. Reduce the heat and cook for 2-3 minutes until thickened and toffee like. 8 Heat a wok or a saute pan. Peel and slice the bananas. Add the remaining 25g/1oz butter to the pan and add the bananas and a squeeze of lime juice. 9 Saute over a fairly high heat until the bananas are slightly caramelised. 10 Add about 1/3 butterscotch sauce to the bananas, stirring gently to combine, then remove from the heat. 11 Place a pancake on the plate and spoon over some of the banana mixture. 12 Add a sprinkling of blueberries and then a spoonful of butterscotch sauce. Continue to layer in this way until all the ingredients are used up. 13 Sprinkle the plate with a few blueberries and some icing sugar, drizzle the rest of the cream around the plate and serve with a scoop of vanilla ice cream. Converted by MC_Buster
Butterscotch Tam O'Shanters from Tipperary, Ireland St. Patrick's Day recipes coming around! 2-cups sugar 1-cup (packed) light brown sugar 1/2-cup water 1/4-cup light corn syrup 1-tsp vinegar 1/2-tsp salt (1) 6-ounce package butterscotch-flavored morsels 1-cup coarsely chopped walnuts 1/4-cup hot watef Combine sugars, water, syrup, vinegar and salt in 2-quart saucepan. Cook for about 15 minutes over moderate heat, stirring up from bottom constantly to completely dissolve sugar. Boil over high heat for about 3 minutes; do not stir. Remove from heat. Add butterscotch morsels; beat by hand for 3 minutes. Let stand for 15 minutes or until lukewarm. Add walnuts and water; stir to blend. Drop by tablespoonfuls on waxed paper-lined cookie sheet. Decorate with walnut halves. Chill until firm. Makes 3 dozen.
Butterscotch Walnut and Coffee Bread Pudding Butterscotch, Walnut, and Coffee Bread Pudding : serves 8 Ingredients: 3/4 pound brioche or challah 1 cup walnuts 1 cup butterscotch chips 2 cups milk 2 tablespoons instant espresso or coffee granules 3 large eggs 3/4 cup sugar 1/4 teaspoon salt 2 tablespoons unsalted butter Discard crust from bread and cut enough bread into 1/2-inch cubes to measure 6 cups. In a large baking pan dry bread, uncovered, at room temperature for 12 hours. (Alternatively, dry bread in a 250F oven for one hour.) Butter a 10-inch pie plate (1 1/2) quarts). Chop walnuts and toast golden. Cool walnuts. In a bowl toss together bread, half of walnuts, and butterscotch chips and transfer to pie plate. In a saucepan heat one cup of milk until it just begins to boil and remove pan from heat. Add espresso or coffee granules, stirring until dissolved, and stir in remaining cup milk. In bowl whisk together eggs, sugar, and salt and whisk in espresso mixture until combined well. Pour custard slowly and evenly over bread mixture. Chill pudding, covered, at least one hour and up to one day. Preheat oven to 350F. Sprinkle remaining walnuts evenly over pudding. Cut butter into bits and dot pudding with it. Bake pudding in middle of oven until bubbling and golden, about 40 minutes. Serve pudding warm or at room temperature.
Butterscotch-Caramel Chocolate Cake from New Jersey, USA Butterscotch-Caramel Chocolate Cake Ingredients: 1 pkg. German chocolate cake mix 1 jar butterscotch-caramel ice cream topping 8 Heath bars, crushed 1-12 oz. container extra creamy Cool Whip Directions: Bake cake following baking directions for a 9x12 pan. Cool slightly. Then, using a fork, pierce cake over entire surface. Pour butterscotch-caramel topping over the cake. Sprinkle 1/2 crushed Heath bars over the topping. Carefully spread Cool Whip over the cake and sprinkle with remaining Heath bars. Refrigerate overnight, if possible. Makes 16-24 servings.
Cabbage Crunch Salad from NY, USA 1 16 oz coleslaw mix 1/3 bag shredded red cabbage 1/3 bag shredded carrots 1/2 to 3/4 cups slivered almonds toasted 2 pkg chicken flavor Ramen noodles sesame seeds to taste Dressing: 1 cup oil OR 3/4 cup oil and 1/4 cup water 6 Tbs. cider vinegar 4 Tbs. sugar 1 pkg chicken seasoning from the noodles. I had this unusual but very tasty salad at a recent partyI attended. Hope you like it as much as I did. Toss in the dressing just before serving to prevent sogginess. Combine the vegetables, almonds , uncooked broken up Ramen noodles and sesame seeds. Combine dressing ingredients and toss into the salad. Joan,Larry and Cosmo the Cutie Dog Visit our HomePage at: http://www.pipeline.com/~rosskat/
Cabbage Parcels Stuffed With Beeffrom UK Cabbage Parcels Stuffed With Beef This is 1 of 100 new recipes added to the Sainsbury's (UK supermarket chain ) archive at The Uk Recipe Arcive this week. 800 recipes now in this archive. Note - this site was renamed this week, was No Cups Here! Over 12,000 recipes online in Mastercook and Mealmaster format, including many from USA TV shows. Go to: http://recipes.reedsweb.net/ Cabbage Parcels Stuffed With Beef Recipe By : Serving Size : 4 Preparation Time :0:35 Categories : Sainsbury's 2 tablespoons olive oil 1 onion -- finely chopped 1 clove garlic -- crushed (1 to 2) 2 teaspoons paprika 500 grams minced beef -- (1lb) 1 tablespoon tomato puree 1 50 grams long grain rice -- cooked (2oz) salt and freshly ground black pepper 8 spring cabbage leaves Heat the oil and gently fry the onion, garlic, paprika and beef for 10 minutes, stirring occasionally. Add the tomato puree, rice and seasoning to taste and cook for a further 5 minutes. Cook the cabbage in boiling water for 2 minutes the drain and cool under running water. Carefully divide the filling between the cabbage leaves. Wrap the cabbage around the filling to form parcels and arrange in a greased ovenproof dish. Cover the foil and place in a preheated oven 190 øC, 375 øF, Gas Mark 5 for 15 minutes. Converted by MC_Buster. Alan Hewitt
Cabbage Supreme This is for people who don't really like cabbage very much. It is very mild, rich and a family favorite at our house. Marina phx. az. Title: Cabbage Supreme Categories: Vegetables, Cassarole Yield: 6 servings 1 lg Head of cabbage corded and Quartered 1 c Chicken broth 1 c Crushed cheese crackers Baked or regular type 1 c Cream chicken soup Campbells 1 c Sharp cheddar cheese grated Fine 1/4 c Milk 1/2 Stick Margarine Directions Preheat oven 325 F. Cook cabbage in chicken broth on low until tender, drain thoroughly. Save broth for vegetable soup or future use. In a medium bowl, combine creamed chicken soup, cheese and milk pour over cabbage, and toss to combine. Place in greased 9 x 11 in. casserole. Sprinkle crushed cheese crackers over mixture. Melt butter and pour over crushed cheese crackers and place over top of casserole. Bake 325 for 25 to 35 minutes. MMMMM "WE GET TOO SOON OLDT, AND TOO LATE SMART"
Cabbage Torta One of my favorite non meat recipes!! wonderful MM: Cabbage torta ---------- Recipe via Meal-Master (tm) v8.02 Title: Cabbage torta Categories: Vegetables, Ethnic Yield: 8 servings Torta dough: 3 c Flour 6 lg Eggs 1 tb Baking powder 1/3 c Plus 1 tbs. crisco Pinch salt and pepper Filling: 3 c Shredded cabbage 1 lg Onion chopped 1/2 lb Mushrooms Basil, marjoram, tarragon Salt and pepper 4 oz Cream cheese 4 Hard boiled eggs, sliced Fresh chopped dill or basil Prepare pie dough. You can use this or a favorite rich pie dough.Some torta doughs contain a bit of wine in the dough and butter instead of crisco. Combine dry ingredients. Cut in crisco to form coarse crumbs. beat eggs and stir in. dough should be soft but pliable. Cover and chill while preparing filling. Saute shredded cabbage and onion and sliced mushrooms in a skillet with a bit of olive oil and cook and stir until cabbage is wilted and very tender, about 20 minutes.Season to taste with basil, marjoram, taragon and salt and pepper or as desired. Divide dough and roll out 1/2 on lightly floured surface to fit a 10 inch deep pie dish( could be spring form pan also ). Spread bottom crust with the softened cream cheese.Layer on the sliced eggs . Add cooked and cooled cabbage filling. Cover with chopped dill or basil. Add top crust and crimp and seal edges. Slit top crust in several places to let steam escape. Brush with an egg glaze. bake 350 about 30 minutes. -----
Cabbage with Chinese Sausage from US Ingredients: 4 dried mushrooms Sauce: 1/2 cup low-sodium chicken broth or soaking liquid from the mushrooms 1 tablespoon hoisin sauce 1 tablespoon brown bean sauce 1/4 teaspoon chili paste with garlic, or to taste Mixture: 2 teaspoons cornstarch 2 tablespoons water 8 Napa cabbage leaves, chopped 1 shallot 3 4 Chinese sausages (lop cheong)* 1 green onion 3 tablespoons oil for stir-frying, or as needed Preparation: Soften the mushrooms by soaking in hot water for 20 30 minutes. Squeeze out the excess water and cut the mushrooms into thin slices. Mix the sauce ingredients in a bowl and set aside. In a separate small bowl, dissolve the cornstarch in the water and set aside. Chop the Chinese cabbage into bite-sized pieces. Peel and chop the shallot. Cut the lop cheong on the diagonal into thin slices (about 1/4-inch). Cut the green onions on the diagonal into 1-inch pieces. Heat the wok over medium-high to high heat. Add the oil. When the oil is ready, add the shallot. Cook until softened, then add the sausage and mushrooms. Stir-fry the sausage until lightly browned (about 2 minutes). Add the cabbage to the wok. Stir-fry briefly, adding a bit of soy sauce or salt if desired. Push the sausage and cabbage to the sides of the wok. Add the sauce in the middle. Give the cornstarch and water mixture a quick stir and add to the sauce, stirring quickly to thicken. Mix everything together. Stir in the green onion. Taste and add salt, pepper, or soy sauce if desired. Simmer for a few more minutes, and serve hot. *Chinese sausages are smaller than regular sausages; they can be purchased at Asian markets.
Caciocavallo ScaloppineSicilian Cows Milk Cheese Sauteed with Toasted Garlic, Mint and Sambuca 6oz. Caciocavallo Cheese 1 Tablespoon Extra Virgin Olive Oil 2 cloves sliced Garlic 1 Sprig Mint 1/4 cup Sambuca Romana Fresh Cracked Pepper Slice the Caciocavallo into four half inch thick pieces. Heat a 7 to 10 inch nonstick saute pan over high heat and add the oil and heat it until it begins to smoke. Carefully lay the Caciocavallo pieces into the hot oil with caution. Do not be tempted to turn the cheese until it has a noticeable crust on the bottom side, then turn the cheese slices with a pair of tongs or a fork carefully. Once the cheese is turned over, ad the sliced garlic and let it turn a light golden brown Pull the pan far away from the stove. Add the Sabuca, then carefully return it to the stove while standing back, the pan will flame dramatically. Season the cheese with pepper and then tear the mint leaves into the pan. Place the golden cheese and all of its sauce onto warm plates.
Cadbury's Creme Eggfrom Yardley, PA Cadbury's Creme Egg This comes from one of my favorite sites, http://www.topsecretrecipes.com -- here is the recipe, verbatim, from that site. Here's a little Easter present for you. It's a clone version of the first soft fondant-filled egg candy to hit the market, many Easters ago. Now, because of the success of these chocolates with the orange yolk-colored center, other candy companies have come out with their own milk chocolate eggs. Some are filled with Snickers or Milky Way centers, while others contain peanut butter, coconut, caramel or the same type of fondant center as the original...right down to the colors. These eggs are sold only once a year, for the Easter holiday. And, in that same spirit, this recipe will only be up for a week; so get it while you can or you'll have to wait until next year. Happy Easter, everyone! 1/2 cup light corn syrup 1/4 cup butter, softened 1 teaspoon vanilla 1/4 teaspoon salt 3 cups powdered sugar 4 drops yellow food coloring 2 drops red food coloring 1 12-ounce bags milk chocolate chips 2 tablespoons vegetable shortening 1. Combine the corn syrup, butter, vanilla, and salt in a large bowl. Beat well with an electric mixer until smooth. 2. Add powdered sugar, one cup at a time, mixing by hand after each addition. Mix well until creamy. 3. Remove about 1/3 of the mixture and place it into a small bowl. Add the yellow and red food coloring and stir well to combine. 4. Cover both mixtures and refrigerate for at least 2 hours, or until firm. 5. When mixtures are firm, roll a small, marble-size ball from the orange filling, and wrap around it a portion of the white filling that is roughly twice the size. Form this filling into the shape of an egg and place it onto a cookie sheet that has been brushed with a light coating of shortening. Repeat for the remaining filling ingredients, then refrigerate these centers for 3-4 hours or until firm. 6. Combine the milk chocolate chips with the shortening in a glass or ceramic bowl. Microwave chocolate on high speed for 1 minute, then stir and microwave again for 1 more minute, and stir. 7. Use a fork to dip each center into the chocolate, tap the fork on the side of the bowl, then place each candy onto wax paper. Chill. 8. After 1-2 hours of chilling, dip each candy once more and chill for several hours, or until completely firm. Makes 2 dozen candy eggs.
Caesar Salad Dressing I made our salads using the salad dressing and crouton recipes below. Plus using, Romaine lettuce, fat-free cheddar cheese, reduced fat pepperoni slices, and egg whites. They turned out very well! I'm so glad I finally found a salad dressing calling for no oil:-) * Exported from MasterCook Mac * Caesar Salad Dressing Recipe By : Grey Poupon® Dijon Mustard Serving Size : 8 Preparation Time :0:05 Categories : Fruit/Dinner Salad Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 c lemon juice, bottled 1/4 c white vinegar 1/4 c water 3 tbsps fat-free parmesan cheese 2 tbsps dijon mustard 1 tsp garlic powder 1/8 tsp black pepper In a screw-top jar mix lemon juice,vinegar, water, parmesan cheese, mustard, garlic powder, and black pepper. Cover and shake well. Shake before each serving. - - - - - - - - - - - - - - - - - - Per serving: 19 Calories; less than one gram Fat (16% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 101mg Sodium Serving Ideas : Serve as a dressing for salad greens. NOTES : Store in refrigerator for up to 1 week. Servings are per 2 tablespoons. Anita A. Matejka ______________________________________________________________________________ DO NOT include my name or e-mail address in any mailing lists or web sites unless I explicitly make the request!
Caesar Salad Dressing 3 I recommand you this Ceaser Salad dressing, very good and different from the ones we buy at the store. Ceaser Salad Dressing 2 green onions, finely chopped 2 garlic cloves, finely chopped 1 tablespoon of Dijon mustard 1/4 of a cup of wine vinegar (red or white, as you prefer) 1 large egg salt, pepper, parsley (to taste) 1 cup olive oil (or your favorite) Crushed anchovies filets (if you like them) Beat egg with mustard, green onions, garlic and spices. Add oil slowly and mix well with a whisk until creamy. Add vinegar at the end. 1 head romaine lettuce, shredded in small pieces Your favorite croutons Shredded Parmesan Cheese (or mozzarella if you don't like Parmesan) Bacon bits Mix together with dressing and serve. Put remaining dressing in the fridge up to a couple of weeks Enjoy
Caesar Salad Dressing2 CAESAR SALAD DRESSING 1 egg, coddled 3/4 c. olive oil 1/2 tsp. freshly ground black pepper 1 tsp. worcestershire sauce 1 clove garlic, minced 1/4 c. fresh lemon juice 1/4 c. freshly grated locatelli cheese (parmesan will do) 1/2 tsp. anchovy paste (optional) With electric mixer at high speed, beat egg till foamy. Slowly add olive until a mayonnaise forms. Whisk in remaining ingredients. Enough dressing for 2 medium heads romaine lettuce. Toss with your favorite croutons.
Café-Josefine1+1/2 ounces Napoleon brandy 6 ounces black coffee Whipped cream Grated orange peel or candied oranges Fresh mint leaf Place brandy in a preheated mug or large wine glass. Add coffee and top with whipped cream. Garnish with orange peel or candied orange and mint. Serves one. Denise Gaunt
Cafe Brulot from Tipperary, Ireland 1 cinnamon stick 6 whole cloves Zest of 1 medium orange cut into slivers Zest of 1 medium lemon cut into slivers 3 sugar cubes 1/2 cup brandy 2 Tbsp orange liqueur 2 cups strong black coffee Combine cinnamon, cloves, zests and sugar in hot chafing dish and mash together with a ladle. Add brandy and liqueur. Stir briefly and ignite. Continue mixing with ladle until sugar dissolves and then gradually stir in coffee. When flames go out, serve in demitasse cups. Makes 5-6 servings.
Caf Ligeoisfrom Fortaleza, Brazil 2 cups powdered sugar 3 1/2 cups fresh chilled cream 1 1/2 cups freshly made strong chilled coffee 1 tsp vanilla Reserve 1 TBS powdered sugar. Beat the remaining sugar with 1 cup cream and the coffee. Put mixture in the freezer until it acquires the consistency of a thick sorbet. Beat until creamy, return to freezer. Beat the remaining cream with remaining powder sugar and vanilla until fluffy (chantilly). For serving, cover each portion of the sorbet with the beaten cream-vanilla mixture. Makes approximately 8 portions.
Caipirinha from US Caipirinha Juice of one half of lemon sized lime 1 tablespoon sugar, preferably superfine 1 1/2 oz cachaca (Brazilian rum) ice Combine and serve -- wdk
Caipirinha 2 from Yardley, PA Ok, the important thing here is the amount of sugar. The more you add, the faster your guests will get "piss drunk". So go light on that, ok? The traditional way to do it is glass by glass. You should use a strong glass, maybe a whisky-like would be appropriate. For each glass I use 1 lime, unpeeled. I cut the "tops" off, and each lemon in about 8 little pieces. They go in the bottom of the glass. Now, sugar. Add sugar, maybe half a tablespoon over the lime pieces. Add crushed ice, a nice layer on top of the sugar. Press a little with a mortar or some creative tool availabe ( I have used the back of a wooden spoon with excelent results...) Then, add PINGA (national drink, made of sugar cane). Try to find good quality PINGA (also known as CACHACA - second C sounds like S).... Although my Brazilian friends would consider me too snobish, I have to admit that I normally do caipirinhas with vodka instead of pinga. My day after is a lot easier.... Again, the traditional way to do it is getting a second glass, exactly like the first, invert it on top of the first glass, invert the whole drink twice, very fast. It is not consider "traditional" to use a cocktail shaker. Then, you hit the glass over the table, and there you have it: caipirinha, very authentic! A tip: if you want to get drunk twice as fast, drink it from a straw. The amounts of sugar, pinga, ice, are a matter of taste, and they also depend on how acid your limes are. Play around with the ingredients, maybe while you are cooking a Brazilian menu!
Cajun Bread from C=;0) 1 1/2 Pound Loaf: 3/4 cup water 1/3 cup onion, chopped 1/3 cup green bell pepper, chopped 2 teaspoons garlic, chopped finely 1 tablespoon margarine or butter, soft 3 cups bread flour 2 tablespoons sugar 2 teaspoons Cajun or Creole seasoning 1 1/4 teaspoons salt 1 3/4 teaspoons yeast 1 Pound Loaf: 1/2 cup water 1/4 cup onion, chopped 1/4 cup green bell pepper, chopped 2 teaspoons garlic, chopped finely 2 teaspoons margarine or butter, soft 2 cups bread flour 1 tablespoon sugar 1 teaspoon Cajun or Creole seasoning 3/4 teaspoon salt 1 teaspoon yeast Measure all ingredients into machine according to manufacturer's directions. Select basic/white cycle. Use medium or light crust color. (Do not use delay cycles) Cool on wire rack. www.IDunno4Recipes.com
Cajun Butter from USA Cajun Butter Ingredients: 2 Tbsp Butter 1/4 tsp Chili Powder (Gebhart's) 1/4 tsp freshly cracked Black Pepper 1/8 tsp ground Red Cayenne Pepper 1/8 tsp Garlic Powder 1 tsp Cornstarch (or Arrowroot) 1/4 cup Chicken Broth Stir together Butter & Spices. Cook 1 minute (med heat). Stir in Cornstarch & Chicken Broth. Cook until Bubbly. Serve warm over cooked Corn on the Cob or other Vegetables.
Cajun Coleslaw5 tablespoon mayonnaise, (heaping) 2 tablespoon yellow mustard (heaping) 2 tablespoon olive oil 1 teaspoon Louisiana hot sauce 2 tablespoon ketchup 1 tablespoon wine vinegar 1 teaspoon garlic salt 1 tablespoon Worcestershire sauce 1 juice of medium size lemon 3 teaspoon salt (to taste) 4 bell peppers, sliced 2 onions, medium, shredded 1 large cabbage, shredded Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. Pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day. Serves 8.
Cajun Potato Salad from New York, USA Cajun Potato Salad Joan's How To: cajun potato salad one recipe of any basic mayonaisse based potato salad for 6 to 8 servings Blend in: a few Tbs. cajun mustard to taste ( available at gourmet stores ) dashes of tobasco sauce to taste 1 sm bunch fresh chopped dill chopped red onion to taste several hard boiled eggs chopped chill well. nice for barbecues and picnics
Cajun Shrimp Pasta Here are a few favorite recipes, being sent by Sherry Gottlieb in Southern California. CAJUN SHRIMP PASTA 2 TBSP olive oil 1/2 onion, chopped 1/2 tsp. thyme 1/2 tsp. cayenne pepper 1/2 tsp. black pepper 1/2 tsp. basil 1 TBSP chopped garlic 1 TBSP worcestershire sauce 1/2 tsp Tabasco sauce 2 C. diced peeled and seeded tomatoes 2 TBSP sugar 1/2 C. green onions, chopped 3 C. chicken or shrimp stock 1 lb. vermicelli pasta or linguine 1 lb. fresh shrimp, peeled and deveined (can substitute chicken) 1/2 C. grated parmesan cheese Saute the onion in the olive oil for approximately four minutes. Add the garlic and stir. Add thyme, cayenne and black peppers, and basil and cook at low heat for five more minutes. Add everything else except for the pasta, shrimp, and cheese, and cook over lowish heat for an hour. Saute the shrimp in some butter and garlic until three-quarters cooked (pink, but not totally opaque). Add the sauce and cook for an additional two minutes. Add the cooked pasta and toss well with the grated cheese. Serve hot. Serves 4-6 LOVE BITE by Sherry Gottlieb, an erotic police procedural with fangs, available from Warner Books (US & UK) and Transylvania Press (Canada).
Cajun Shrimp Pasta Here are a few favorite recipes, being sent by Sherry Gottlieb in Southern California. CAJUN SHRIMP PASTA 2 TBSP olive oil/ 1/2 onion, chopped/ 1/2 tsp. thyme/ 1/2 tsp. cayenne pepper/ 1/2 tsp. black pepper/ 1/2 tsp. basil/ 1 TBSP chopped garlic/ 1 TBSP worcestershire sauce/ 1/2 tsp Tabasco sauce/ 2 C. diced peeled and seeded tomatoes/ 2 TBSP sugar/ 1/2 C. green onions, chopped/ 3 C. chicken or shrimp stock/ 1 lb. vermicelli pasta or linguine/ 1 lb. fresh shrimp, peeled and deveined (can substitute chicken)/ 1/2 C. grated parmesan cheese/ Saute the onion in the olive oil for approximately four minutes. Add the garlic and stir. Add thyme, cayenne and black peppers, and basil and cook at low heat for five more minutes. Add everything else except for the pasta, shrimp, and cheese, and cook over lowish heat for an hour. Saute the shrimp in some butter and garlic until three-quarters cooked (pink, but not totally opaque). Add the sauce and cook for an additional two minutes. Add the cooked pasta and toss well with the grated cheese. Serve hot. Serves 4-6 LOVE BITE by Sherry Gottlieb, an erotic police procedural with fangs, available from Warner Books (US & UK) and Transylvania Press (Canada).
Cajun Shrimp Tacos with Tomatillo Salsa from NJ, USA Cajun Shrimp Tacos with Tomatillo Salsa Chili Sour Cream 2 cups sour cream 2 teaspoons chili powder 1/2 teaspoon cayenne pepper Shrimp 1 1/2 teaspoons chili powder 1 1/2 teaspoons paprika 2 pounds uncooked medium shrimp, peeled, deveined 2 tablespoons olive oil 1 tablespoon minced garlic Tomatillo Salsa 16 purchased taco shells 1 large bunch watercress, trimmed 2 avocados, peeled, pitted, cubed For Sour Cream: Whisk all ingredients in medium bowl to blend. Season with salt. (Can be made 1 day ahead. Chill.) For Shrimp: Combine chili powder and paprika in large bowl. Add shrimp; toss to coat. Let stand 5 minutes. Heat oil in heavy large skillet over high heat. Add garlic and sauté until fragrant, about 1 minute. Add shrimp; sauté until opaque in center, about 5 minutes. Season with salt and pepper. Transfer to a small bowl. Preheat oven to 350°F. Arrange taco shells on heavy large baking sheet. Bake until hot, about 8 minutes. Place shells in napkin-lined basket. Arrange half of watercress on platter. Top with shrimp. Chop remaining watercress. Place in small bowl. Place sour cream, salsa, avocados and chopped watercress in separate bowls. Serves 8. Bon Appétit June 1996
Cajun Style Fish GumboRoux: 1/2 cup vegetable oil ( not olive ) 1/2 cup flour 8 cups stock: fish or chicken or vegetable ( I used vegetable ) Vegetables: 1/4 cup diced garlic 1 lg onion fine chopped 3 large celery ribs diced 3 carrots peeled and diced 2 large bell peppers, seeded and diced 1/4 cup fresh chopped parsley 6 freeze dried instant rehydrating mushrooms soaked in water, drained and sliced 1/2 cup chopped tomatoes 1 bay leaf 10 oz pkg okra Fish: 1/2 lb salmon filet cut into chunks ( firm fish ) 1/2 lb tilapia filet cut into chunks ( mild fish ) 1/2 lb real or imitation seafood mix ( lobster, shrimp, crab ) cut into chunks salt pepper smoked paprika to taste hot sauce to taste Worcestershire sauce ( optional to taste ) sassafras leaves ( optional ) as garnish to sprinke over gumbo cooked rice ( optional ) I had gumbos in restaurants of which some were so thick and paste like and other more soup stew like. My version is more like soup, cream gravy thickness. Traditionally served over bowls of white rice. Make the roux by combining the flour and the oil and mix and stir over low heat about 20 to 30 minutes or until desired color, dark golden or caramel brown etc. Do not burn! Then add and stir in the garlic and the onion and cook and stir a few minutes to release the flavors. Set aside. In a large pot with a bit of oil add the celery, carrots and peppers and cook and stir over medium high heat to soften and release their flavors . Add the stock, mushrooms, parsley,tomatoes, bay leaf , roux and whisk and stir until thickened. Lastly, stir in the fish , seafood, and okra. Bring to a gentle boil and then to a low simmer. Season with salt, pepper, drops of hot sauce and some smoked paprika to taste. Tastes even better the next day Note: it is nice to have extra roux mixture on hand so if one wants to thicken the gumbo one can add more to obtain a thicken version. Roux usually is equal parts of flour and oil or 1 1/4 part flour to 1 part oil. Serves 6 to 8 and especially good with cornbread, biscuits and butter as an accompaniment.
Cajun Turkey Burgersfrom NY, USA 2 lb fresh or frozen ground turkey 2 Tbs. Worcestershire sauce 2 tsp minced garlic 2 tsp Cajun seasoning pepper to taste Mix all, form into burgers. Chill ( firms them up ) Grill till done. Serve on buns with fresh chopped basil, lettuce and tomatoes.
Cajun-style Barbecue Ribsfrom USA Cajun-style Barbecue Ribs 2 tsp. Chili Powder 2 tsp. Dry Mustard 1 tsp. Cajun Pepper 1 tsp. Garlic Salt 4 lbs. pork loin back ribs or baby-back ribs Sweet and Spicy Glaze (see glaze recipe below) Mix first four ingredients together; sprinkle and rub into ribs. Place over indirect heat on grill or in 350 degree oven. Cook 50 to 60 minutes or until pork is no longer pink in center, brushing pork with Sweet and Spicy Glaze the last 15 minutes of grilling. Heat any remaining glaze to boiling and serve with ribs. Makes eight servings. Sweet and Spicy Glaze 1/2 cup Inferno Hot Pepper Sauce 2 to 3 tbsp. brown sugar - to taste 1/2 tsp. Garlic Liquid Spice 1/4 tsp. Cajun Pepper Bring all ingredients just to a boil in a small saucepan; remove from heat. Nutritional information per serving Calories - 440 Protein - 20 grams Carbohydrates - 10 Sodium - 690 mg. Fat - 35 grams Saturated fat - 20 grams Cholesterol - 210 mg. Dietary fiber - 0 grams I believe that these two recipes are exceptionally well thought-out and unique, and I hope that you appreciate them. I would be glad to send you more Watkins recipes and a Watkins catalog. Dan Oughton Watkins Independent Representative Gourmet spices, flavors, extracts, supplements. For free catalog write: watkins.usa@usa.net
Cake aux Treize Desserts from Chicago, IL 3-1/2 cups farmer's cheese 3/4 cup candied fruit, such as oranges, lemons, cherries, chopped into small cubes (chop some extra for decorating the finished cake) 1-1/2 sticks nougatine, crushed 1-1/3 cups mixed nuts, chopped 1 cup whipping cream (or crème fraîche) 1/2 cup honey 3-1/2 Tablespoons of gelatin For the topping: 5/8 cup whipping cream raspberry coulis (made quickly by blending a little sugar with some frozen raspberries) Soften the gelating in a small amount of cold water. Warm the honey and combine with the gelatin. In a cold bowl, whip the cream until stiff peaks form. In a separate bowl, mix the cheese with the candied fruit, nuts and nougatine. Add the honey. Gently fold in the whipped cream. Transfer the mixture unto a sheet of plastic wrap and roll into a fat sausage. Wrap tightly with more plastic wrap and chill. About 1/2 hour before serving, beat the rest of the whipping cream until stiff and spread with a fork. Decorate with the candied fruit and serve with the raspberry coulis.
Cake Mix Cookies These cookies are just wonderful and couldn't be any easier to make. Total prep time is probably right around 20 minutes. They're an old family favorite, and they freeze extremely well. CAKE MIX COOKIES 1 package cake mix -- Devil's Food is best although you can use other flavors (not the Jiffy size -- use Betty Crocker, Duncan Hines, etc.) 2 eggs 1 tsp. vanilla 1 stick margarine, melted Any chips or nuts you want to add -- you don't need too many (chocolate chips & peanut butter chips are great, but experiment with anything that you like) Combine all ingredients in a mixing bowl. Be sure to combine the dry ingredients thoroughly. The mixture will be a little stiff but fairly easy to work with. Take a heaping teaspoon full of the mixture (or use a small cookie scoop) and form a ball. Place on an ungreased cookie sheet and bake for 10-12 minutes (test it after 10 minutes) in a 350 degree oven. The cookies will probably take around 12 minutes, depending on your oven. Leave the cookies on the baking sheets for a few minutes to allow them to firm up before putting them onto cooling racks. You should be able to get about 2 1/2 dozen cookies per recipe. HINT: Yellow cake mix may leave you with a funny taste. Devil's Food is usually the best kind of cake mix to use. ENJOY!!!! -- Amy Lampert Bethesda, MD lampert@sidwell.edu
Cake Recipe Pig Lickin’ Cake Recipe comes from Dayton, Ohio, USA This recipe was given to me by someone who found out that I really like to collect pigs. Oink! Oink! Enjoy :^ ) Cake Ingredients: 1 box Duncan Hines Yellow Cake Mix 1 small can mandarin oranges and its juices 1/2 cup butter or margarine softened 4 eggs Mix above four ingredients together and pour into a greased and floured 13 x 9 inch baking pan. Bake at 350 degrees F. oven for 30 minutes. Cool cake completely and frost with. . . Frosting Ingredients: 1 - 8 oz. container cool whip thawed 1 - 20 oz. can crushed pineapple and its juices 1 small box instant vanilla pudding (four serving size) 1/2 cup confectioners sugar (optional) Mix above four ingredients together and frost top of cake. Refrigerate cake after frosting. Enjoy-oink, oink (:^) Thats all for now, I have to lick the frosting off my fingers. Hence its name. Have a great day. Hogbyte@aol.com
Calabrian-style Swordfish from US 3 tablespoons olive oil, divided 1 tablespoon fresh lemon juice salt and pepper to taste 1 1/4 pounds fresh swordfish, cut into chunks 1 small onion, chopped 1 teaspoon all-purpose flour 1 1/2 cups dry white wine 1 (19 ounce) can fava beans, drained 1 bunch fresh parsley, chopped 1. In a medium bowl, mix together 2 tablespoons of the olive oil, lemon juice, salt and pepper. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade, and pat dry. 2. Heat the remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, then add the fish. Brown the chunks of fish on all sides, then remove from the pan, and set aside. 3. Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.
Calamari Fritto1/2 to 1 pound calamari sliced into rings 1 cup flour 1 tsp paprika 1 tsp cayenne pepper Enough vegetable oil to fill bottom of heavy skillet to 1/2" 1. Clean calamari and keep chilled. 2. Mix flour, paprika and cayenne in shallow bowl. 3. Heat oil to 375 degrees. 4. Toss a handful of calamari with flour, shake off excess. 5. Fry for 3 or 4 minutes or until golden brown. Drain on paper towels and salt to taste.
Calamari Fritto 21/2 to 1 pound squid (calamari) sliced into rings 1 cup flour 2 large eggs, whipped 1 cup bread crumbs Enough vegetable oil to fill bottom of heavy skillet to 1/2" 1. Toss a handful of calamari with flour, shake off excess 2. Roll in the egg 3. Roll in the bread crumbs 4. Fry for 3 or 4 minutes or until golden brown. Drain on paper towels and salt to taste.
Calamari Imbottiti Never did this myself. But I have enjoyed calamari in italian resturants. CALAMAI IMBOTTITI(stuffed squid) source: The Home Book of Italian cooking serves 8 8 small squid 1 small onion,chopped 2 tablespoons raisins 1 1/2 cups bread crumbs 1 teaspoon minced parsley 2 tablespoons grated parmesan cheese salt and pepper 1 egg ,well beaten Have fish dealer clean squid thoroughily, removing eyes, outside skin and intestines. Cut off heads and tentacles. Wash well, and drain. Combine remaining ingredients, and fill the cavity in each squid with stuffing. Sew squid closed, or fasten with toothpicks. Place in baking dish or pan, and cover with the following sauce: 1 #2 can tomatoes 4 tablespoon olive oil 1 clove garlic Brown garlic in oil, mash tomatoes with fork, and add. Simmer for 10 minutes. Then pour over squid and bake in hot oven 400deg for 35 minutes , or until tender. Serve whole with sauce.
Caldo de Puerco Hi everyone, I have been recieving recipes from this list for a long time and felt it was time I made a contribution. Here are three wonderful soup recipes. The turkey frame soup is our after-Thanksgiving tradition. Hope you enjoy them. Bobbie >From Lansing, the capital of Michigan, USA * Exported from MasterCook * Caldo De Puerco Recipe By : bobbi744@sojourn.com Serving Size : 10 Preparation Time :0:00 Categories : Cabbage Carrots Onions Pork Soups Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds pork spareribs -- cut in half crosswis -- & apart at bone salt and pepper -- to taste 8 cups water 3 cups carrots -- sliced 1 turnips -- peeled & cubed 1 large onion -- chopped 2 tablespoons chili powder 1 tablespoon salt 1 clove garlic -- minced 1 teaspoon cumin seed 1/2 teaspoon anise seed 1/4 teaspoon pepper 4 to 5 cups shredded cabbage Sprinkle ribs with salt and pepper. Arrange in shallow baking pan. Bake at 450 F. for 25 minutes, until well browned. Pour off fat. Transfer browned ribs to large saucepan. Add water, carrots, turnip, onion, chili powder, salt, garlic, cumin, anise seed and pepper. Bring to boil. Reduce heat and cover. Simmer for 2 hours until meat is very tender. Skim fat. Stir in cabbage. Cook for 5-10 minutes longer. MC formatting and posted by bobbi744@sojourn.com Serving Ideas : Serve with thick slices of French bread. NOTES : A great use for that leftover turkey carcass. Delicious!!
Caldo Gallego Sopa de Cubano from Tipperary, Ireland Serves 4 1 c dry white beans 2 qt beef stock 2 chorizo sausages sliced diagonally 1/2 lb extra lean cured ham 1/2" thick cubed 1/2" 3 slice thick slab bacon 1 ham hock 1 onion chopped 1 garlic clove minced 1/4 c green pepper chopped 1 tb tomato sauce 1 tb Spanish olive oil 1/4 c turnip chopped 2 potatoes peeled & cubed 1/2" 1 c collard greens chopped salt & pepper to taste sazon con azafran seasoning to taste adobo to taste Soak beans in water overnight. Place all ingredients, beans & soaking liquid, chorizo, ham, bacon, ham hock, onion, garlic, green peppers, tomato sauce & olive oil, in a large stock pot. Cover with broth and water then simmer slowly over med-high heat for 25-30 minutes. Add seasonings then simmer for 1 1/2 to 2 more hrs. until beans are almost tender. Skim foam and scum from top. Adjust seasonings to taste. Add the potatoes, collard greens then simmer for 15 minutes longer all vegetables are soft. Season with salt, pepper, adobo and Sazon con Azafran to taste.
Caldwell Spaghetti Sauce Caldwell Spaghetti Sauce 1 lb. ground beef 1 lg. can tomatoes 2 small cans tomato paste 2 cans puree 1 teaspoon oregano 2 teaspoons basil 1/2 teaspoon pepper 2 cloves garlic 1 Tablespoon sugar small can of mushrooms Brown beef. Add the beef and rest of the ingredients to crockpot and allow to simmer several hours. Be sure to stir the sauce frequently as it scorches easily. Serve overcooked angel hair pasta.
Calico Bean Pot from USA Calico Bean Pot CALICO BEAN POT serves 8 1/2 lb ( I use turkey ) bacon cooked and drained and cut in 1 inch pieces 1 lb. ground beef ( or turkey ) cooked and drained 1/2 cup onion browned 1/2 cup ketsup 1/2 cup dark brown sugar 1 tsp salad mustard 2 tsp. white vinegar 1/2 tsp salt 1 lb can baked beans ( any variety you like ) 1 lb can lima beans drained 1 lb can kidney beans drained Combine everything and place in 3 qt. casserole dish. Bake uncovered at 325F for 1 1/2 hours. great for pot lucks or picnics
Calico Beans CALICO BEANS 4 slices bacon 1 tsp. salt 1 onion, chopped 1 can pork and beans 1/2 cup catsup 1 can lima beans 1/3 cup brown sugar 1 can butter beans 2 Tbsp. vinegar 1 can kidney beans 1 Tbsp. mustard ham chunks Fry bacon and onion; add sauce, then add beans; mix well. Bake in 325 degree oven 1/2 hour, covered - then remove cover and continue baking for another 1/2 hour.
Calico Carrots3 medium carrots (12 ounces), trimmed and peeled 2 medium potatoes (8 ounces), preferably Yukon Gold, peeled 1/4 cup olive oil 1 shallot, halved and sliced thin (1/4 cup) 1 Tablespoon minced fresh thyme, divided 4 juniper berries, crushed fine 1 Tablespoon white wine vinegar 1/2 teaspoon kosher salt freshly ground black pepper, to taste Arrange a saucepan and steamer basket over simmering water. Cut the carrots and potatoes into similarly sized pieces so that they will cook evenly. Transfer to steamer basket; cover and cook until the tip of a knife will pierce the centers with ease, about 20 minutes. Meanwhile, heat the olive oil over medium heat. Add the shallots, half of the thyme and the juniper berries. (This will seem like too much oil but in the end it will be used to dress the carrots and potatoes.) Cook slowly, stirring often, until the shallots are very soft and golden, about 15 minutes. Set aside but keep warm. When the carrots and potatoes are cooked through, transfer them to a mixing bowl. Sprinkle with the vinegar and season with the salt and pepper. Use a potato masher or large fork to smash the vegetables into a rough texture that still shows some lumps of orange and white (the "calico" in the name). Taste this mixture for salt and pepper. Adjust if necessary. Stir the remaining thyme into the cooked shallot mixture and pour the dressing over the carrots and potatoes. Mix thoroughly but lightly, again to preserve the separate orange and white colors. Serve hot. Makes 4 servings.
California Broccoli DipLet the partying begin........ someone brought the chips, and someone brought the vegetables, the fridge is stocked with your favorite beverages, but wait! Something's missing! Where's all the dip for for those fingertip delights? CALIFORNIA BROCCOLI DIP 1/2 cup chopped celery 1 - 10 oz. pkg chopped broccoli, thawed and drained 1/2 cup chopped red pepper 1/4 cup chopped onion Few drops of hot pepper sauce 1 Tbs margarine 1 lb. pasteurized process cheese spread, cubed Cook and stir celery, red pepper and onion in margarine in skillet over medium-high heat until tender. Reduce heat to low. Add cheese spread; stir until melted. Stir in broccoli and hot pepper sauce; heat thoroughly, stirring constantly. Serve hot with the vegetable dippers and crackers. Makes 4 cups
California Fajitas * Exported from MasterCook Mac * California Fajitas Recipe By : Delicious Decisions/tpogue@idsonline.com Serving Size : 8 Preparation Time :0:00 Categories : Beef Mexican Southwest Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds flank steak 1/2 cup lime juice -- freshly squeezed 1/3 cup olive oil 1/3 cup tequila 4 cloves garlic -- minced 1 1/4 teaspoons oregano -- dried 3/4 teaspoon cumin -- ground 1/2 teaspoon clove -- ground 12 flour tortilla Monterey jack cheese -- grated scallions -- chopped cilantro -- chopped Salsa 2 green chile peppers -- chopped 6 white or yellow chile peppers -- seeded and chopped 2 large tomato -- chopped 10 ounces stewed red ripe tomatoes 6 tablespoons corn oil 8 cloves garlic -- minced 1 teaspoon oregano 2 teaspoons cilantro -- chopped salt and pepper Slice meat across the grain into thin strips. Combine lime juice, oil, tequila, garlic, and spices. Pour over meat to cover all pieces. Marinate four to eight hours at room temperature, tossing occasionally. Combine salsa ingredients in a quart container. Cover and refrigerate at least eight hours. Grill meat over hot coals, until medium rare. Slice flour tortillas in half, wrap and warm in oven until soft. Place strips of meat into each tortilla, top with salsa, cheese, onions, and cilantro. Roll each fajita, warm in the oven (if desired), and arra nge on a serving platter. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 748 Calories; 42g Fat (52% calories from fat); 51g Protein; 37g Carbohydrate; 87mg Cholesterol; 533mg Sodium NOTES : This requires advance preparation for both the marinated meat and salsa. Extra salsa can be stored in the refrigerator up to two weeks. Delicious Decisions says this recipe makes 48 appetizers and 1 quart of Salsa. _____
California Scraps from Hamilton, NY Strips of bread (best with left over bread crusts...can be stale or fresh) 1-2 eggs 1/2-1 cup milk dash of salt 1/2 teaspoon vanilla 1/4 cup honey juice from 1/2 orange oil or non-stick cooking spray Beat eggs, milk, vanilla and salt in a medium sized bowl. Heat a frying pan with the oil. When the pan is hot, at the bread strips and cook for one minute. Stirring the bread, slowly add the egg mixture. Heat the honey in a separate container in the microwave until very soft (20-30 sec). Pour on the bread mixture. Occasionally stirring, fry the bread on medium heat for 3-5 minutes or until dry ang golden brown. About one minute before the bread is ready, squeeze half of an orange on top (or use 2 tablespoons orange juice). Put on a plate and enjoy as breakfast or a snack. Also good when dipped in honey, jam, or maple syrup.
California Turkey ChiliI made these this morning. Both of them are easy to make and quite good! Enjoy:-) * Exported from MasterCook Mac * California Turkey Chili Recipe By : The Great Turkey Cookbook Serving Size : 8 Preparation Time :0:15 Categories : Bean, Leftover Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tsp olive oil 1 c bell peppers -- chopped 1 c onions -- chopped 2 cloves garlic -- minced 30 ozs dark red kidney beans -- drained and washed 28 ozs crushed tomatoes 1 c water 3 c turkey light meat, skinless -- cooked and cubed 1 tbsp chili powder 1 tsp coriander 1 tsp red pepper flakes 1 tsp salt 1 c fat-free cheddar cheese -- grated In a skillet heat oil over low heat. Add bell peppers, onions, and garlic. Cook until tender. Then, add beans, tomatoes, water, turkey, chili powder, coriander, red pepper flakes, and salt. Simmer 25 minutes. Per serving: 139 Calories; 1g Fat (6% calories from fat); 23g Protein; 28g Carbohydrate; 36mg Cholesterol; 1194mg Sodium Serving Ideas : Serve topped with grated cheese, if desired. -- Anita A. Matejka Texas USA
California Turkey Chili I made these this morning. Both of them are easy to make and quite good! Enjoy:-) * Exported from MasterCook Mac * California Turkey Chili Recipe By : The Great Turkey Cookbook Serving Size : 8 Preparation Time :0:15 Categories : Bean Leftover Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tsp olive oil 1 c bell peppers -- chopped 1 c onions -- chopped 2 cloves garlic -- minced 30 ozs dark red kidney beans -- drained and washed 28 ozs crushed tomatoes 1 c water 3 c turkey light meat, skinless -- cooked and cubed 1 tbsp chili powder 1 tsp coriander 1 tsp red pepper flakes 1 tsp salt 1 c fat-free cheddar cheese -- grated In a skillet heat oil over low heat. Add bell peppers, onions, and garlic. Cook until tender. Then, add beans, tomatoes, water, turkey, chili powder, coriander, red pepper flakes, and salt. Simmer 25 minutes. - - - - - - - - - - - - - - - - - - Per serving: 139 Calories; 1g Fat (6% calories from fat); 23g Protein; 28g Carbohydrate; 36mg Cholesterol; 1194mg Sodium Serving Ideas : Serve topped with grated cheese, if desired. -- Anita A. Matejka Texas USA
Callaloo VoodooHaitian seafood stew/Serves up to 6. 2 pounds fresh crab meat 3 tablespoons peanut oil 3 scallions, including the green tops, minced 2 cloves garlic, minced 2 branches fresh thyme, crumbled, or 1/2 teaspoon dried 1/2 pound slab bacon, cut into 1/4-inch dice 1 pound fresh spinach or callaloo greens, cleaned with stems removed 1 pound okra, topped, tailed, and cut into rounds 7 cups water salt and freshly ground black pepper 1 scotch bonnet-type chili, Pricked with a fork juice of 3 limes Brown the crab meat in the oil with the scallions, 1 teaspoon of the garlic, and the crumbled thyme. In a stockpot, brown the diced bacon. Wilt the spinach in the rendered bacon fat. Add the okra, cover with the water, and add salt and freshly ground black pepper to taste. Cook for 20 minutes, stirring constantly with a whisk. When done, add the crab meat, remaining garlic, and chili that has been pricked with a fork. Continue to cook over low heat for 20 minutes, stirring occasionally. When done, add the lime juice, whisk it through thoroughly, and serve hot.
Calzone with Spinach Filling Aloha All, Here is another of Bruddah' Jim's recipes garnered from all over the world. I sincerely hope that you enjoy them. If you have any friends that would like to get on this list, they may e-mail me musubi@hula.net. First line of message should read SUBSCRIBE [First Name] [Last Name] Bruddah' Jim's Recipes. Today, Bruddah' Jim wen' teach you fo' cook. . . CALZONE WITH SPINACH FILLING 1 1/2 tsp. active dry yeast 1 cup lukewarm warm water 2 tsp. honey 1 1/2 tsp. salt 3 tbs. olive oil 1 1/2 cups white flour 1 1/2 cups wheat flour Combine yeast, water and honey in a bowl. Let sit for 5 minutes. Beat in salt and flour, mix with wooden spoon. Turn out onto flour and knead for 10 minutes. Use olive oil to grease a bowl, put the dough into the bowl and let rise until doubled (put some oil on top too.) Punch dough down in bowl. Turn out onto flour and squish into a ball. Divide dough into 6-8 parts, form into balls and roll into circles. Fill as desired. Bake in 425 degree oven for approximately 20 minutes (keep a close eye on them..) Suggested spinach filling, exact amounts not available, whatever looks right Chopped fresh spinach leaves Chopped fresh mushrooms ricotta cheese minced garlic chopped tomatoes (these are necessary otherwise this may wind up dry) mozzarella cheese one egg (optional) desired seasonings Mix everything except mozzarella and tomatoes into a bowl. Fill the calzones with the spinach/ricotta mixture. Top with tomatoes and mozzarella. Take care not to put too much filling. Fold the dough over and seal with a fork. Poke a couple of vent holes in the top. Bake as directed above. -- =============================================================== Bruddah' J. "Kimo" Clement Royal Lord Chef of the Pineapples Cult of the Tracker Zen Master of the Culinary Arts ===============================================================
Canadian Broccoli Cheese Soup You'll love this! Canadian Broccoli Cheese Soup 3/4 teaspoon liquid smoke 1/4 lb. of butter or margarine 3/4 cup flour 1 pint half and half 1/4 teaspoon each salt and pepper 1 bunch broccoli tops 2 1/2 quarts boiling water 1 onion, minced 12 ounces Cheez Whiz 2 carrots, sliced thin 9 chicken bullion cubes Sauté onions and carrots in butter or margarine in a fry pan until tender. Add flour to make a roux. Add the bullion cubes to the boiling water. Add the roux to the water. Use a wire whisk stirring until smooth. Add the Cheez Whiz, half and half, liquid smoke and salt and pepper. Simmer on low, stirring often for about 20 minutes. Add broccoli tops and cook till broccoli is tender another 25 minutes. Serves 8. Preparation time: 45 minutes. Enjoy, it’s delicious!
Canadian Brown Sugar Oatmeal Scones from NY, USA 3 cups uncooked oatmeal 3 cups flour 1 tsp baking powder 1 tsp baking soda 2 tsp salt 1 cup brown sugar 2 sticks cold butter or margarine 1/4 cup cold water or as needed Mix all dry ingredients in order listed . Cut in the shortening as for pie pastry. Add enough cold until a pliable dough consistency. Roll 1/2 inch thick on a floured surface. Cut into desired shapes. Place on ungreased baking sheets an inch apart. Bake 400F until golden, about 20 minutes. Yield depends on size cut. Serve warm with butter and jam. Oatmeal makes these dense and the brown sugar sweet. Joan,Larry and Cosmo the Cutie Dog Visit our HomePage at: http://www.pipeline.com/~rosskat/
Canadian Cottage Cheese Cake MM: Canadian cottage cheese cake ---------- Recipe via Meal-Master (tm) v8.02 Title: Canadian cottage cheese cake Categories: Cheesecake, Ethnic Yield: 12 servings Crust: 1 c Fine rusk crumbs 3 tb Melted butter 3 tb Sugar 3/4 ts Cinnamon Filling: 2 lb Cottage cheese 5 Eggs 1/2 c Flour 1 c Sugar 2 ts Lemon rind 2 tb Lemon juice 1/2 ts Vanilla 1 c Heavy cream Topping: 2 c Strawberries 1/4 c Cornstarxh 1 c Sugar 1/4 c Orange juice 2 tb Orange rind 3 c Whole strawberries Combine crust ingredients and press into a 9 inch springform pan and bake 350 for 10 minutes and cool. For filling: press cheese through sieve into a bowl. Add eggs one at a time. Beat in flour and sugar. Stir in rind and juice and vanilla. Whip cream and fold in. Pour into crust. Bake 350 1 hour and 10 mins or until set. Cool and chill. For topping: Blenderize berries to puree. add sugar and cornstarch with juice and rind. Cook thick and clear. Place whole beries over chilled cake. Pour on warm glaze and chill until set. -----
Canadian Cottage Cheese CakeMM: Canadian cottage cheese cake ---------- Recipe via Meal-Master (tm) v8.02 Title: Canadian cottage cheese cake Categories: Cheesecake, Ethnic Yield: 12 servings Crust: 1 c Fine rusk crumbs 3 tb Melted butter 3 tb Sugar 3/4 ts Cinnamon Filling: 2 lb Cottage cheese 5 Eggs 1/2 c Flour 1 c Sugar 2 ts Lemon rind 2 tb Lemon juice 1/2 ts Vanilla 1 c Heavy cream Topping: 2 c Strawberries 1/4 c Cornstarxh 1 c Sugar 1/4 c Orange juice 2 tb Orange rind 3 c Whole strawberries Combine crust ingredients and press into a 9 inch springform pan and bake 350 for 10 minutes and cool. For filling: press cheese through sieve into a bowl. Add eggs one at a time. Beat in flour and sugar. Stir in rind and juice and vanilla. Whip cream and fold in. Pour into crust. Bake 350 1 hour and 10 mins or until set. Cool and chill. For topping: Blenderize berries to puree. add sugar and cornstarch with juice and rind. Cook thick and clear. Place whole beries over chilled cake. Pour on warm glaze and chill until set.
Canadian Egg Sausage Souffle from Guelph, Canada 6 eggs 2 slices white bread 1 teaspoon dry mustard 1 cup grated cheddar cheese 2 cup milk 1 teaspoon salt 1 lb. bulk sausage Brown sausage, drain. Mix and beat eggs. Add milk, salt, mustard. Cut bread into 1 inch squares and add to eggs, stir. Add cheese and sausage. Put in 9 x 11 inch pan and let set in refrigerater overnight. Bake at 375 degrees for 45 minutes. Do not cover while baking. Let set 5 to 10 minutes before serving. Makes 4 to 6 servings.
Canadian Nut Bread from NY, USA 2 cups sour milk 2 tsp baking soda 1/2 cup molasses 1/2 cup sugar 1 cup white flour 2 cups whole wheat or graham flour 1 tsp salt 1 cup chopped walnuts Mix all well and place in loaf pan(s) and bake 350F until tested done.
Candied Apples from United States Candied Apples * Exported from MasterCook * Candied Apples Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Halloween Holidays Dead-Zerts 12 red delicious apples 12 wooden skewers 4 1/2 cups sugar 3/4 Cup light corn syrup 1 Tsp red food coloring 1 1/2 cups water 1 Cup chopped peanuts (optional) Grease a large cookie sheet and set aside. Wash and dry apples. Insert a stick through stem, leaving about two inches sticking out. In saucepan over medium heat, combine sugar, corn syrup, food coloring and water. Cook, stirring constantly, until ingredients are dissolved and liquid boils. Set a candy thermometer in mixture and continue cooking, without stirring until temperature reaches 290 degrees, about 20 minutes. Meanwhile place shopped peanuts in a bowl. Remove syrup from heat and dip the apples, one by one, to coat evenly. Work quickly. As you dip each apple roll in peanuts to coat then place on prepared cookie sheet. Let apples cool for at least an hour.
Candied Cranberries from Yardley, PA 1/2 cup sugar 1/2 cup water 1/2 cup cranberries Select firm, red cranberries and prick once or twice with a needle. Boil the sugar in the water until it spins a thread. Put in cranberries and cook gently until syrup jellies when tested from the tip of a spoon. Remove berries one at a time and place on wax paper. Let stand until dry. Dip the berries in granulated sugar. These are very decorative and can serve as an excellent garnish. Makes 20 - 25.
Candied Fennel3/4 cup fennel seeds, toasted 3/4 cup toasted sunflower seeds 1/4 cup sugar 2 T water 1/2 T unsalted butter 1/8 tsp baking soda 1 1/2 tsp ground fennel 1 tsp freshly-ground white pepper (optional) Toast fennel seeds, lightly, in an ungreased skillet. Transfer to a plate. Add sunflower seeds and set aside. Place sugar, water, and butter in a heavy saucepan over low heat until sugar dissolves. Increase heat and boil for 2 minutes or until the liquid is thick and syrupy. Remove from heat and add baking soda, ground fennel, pepper, toasted fennel seeds and sunflower seeds. Mix rapidly to coat seeds with syrup. Immediately pour the mixture on a cookie sheet, pressing them lightly to separate them, but still clinging together in a bunch. When completely cool, transfer into a tightly covered container and store in a cool and dry place. Serve with coffee or tea. This recipe yields 1 1/2 cups.
Candied Pineapple from Washington, D.C. 1 cup granulated sugar 1 (20 ounce) can pineapple slices packed in own juice, drained and 1/3 cup juice reserved 2 tablespoons light corn syrup In 3-quart casserole, combine 1 cup sugar, 1/3 cup reserved juice and the corn syrup. Arrange five pineapple slices in single layer over sugar mixture. Microwave on HIGH 8-12 minutes or until sugar dissolves and slices are glossy and transparent on edges, turning over and rearranging every 4 minutes. Remove slices to wire rack and cool. They will become more transparent as they cool. Add remaining slices to the hot syrup and repeat as above. When slices have cooled completely, coat with sugar. Cover with wax paper and let stand on wire rack at least 24 hours to dry. Re-coat with sugar. Slices will be slightly sticky. Store in airtight container with wax paper between layers no longer than 2 weeks.
Candied Yams Title: Candied Yams Categories: Veggies Yield: 10 servings 6 lg Sweet potatoes 1/2 c Orange juice 1/2 c Pineapple juice 1/2 c Sugar 1/2 c Brown sugar, packed 1/4 ts Ground ginger 2 tb Cornstarch 1 ts Lemon juice 1/4 c Amaretto 1 tb Margarine Place sweet potatoes in a large kettle and add water to cover. Cook over medium heat until barely tender; drain. Peel and cut potatoes into fourths. Arrange in a medium size casserole. Preheat oven to 350F. While potatoes are cooking, combine sugars, ginger and cornstarch in a microwave safe measuring cup. Add juices. Blend well. Place in microwave on high and cook til sugars are dissolved and mixture starts to bubble; Stir in Amaretto and margarine. Pour sauce over potatoes. Bake uncovered 50 to 60 min or until sauce is thickened. MMMMM
Candy Bar Angel I used a King Size Butterfinger candy bar and crushed it using my food processor. Use your favorite candy bar if you like. This tastes pretty good also! Candy Bar Angel Recipe By : Original By The Mr. Food Cookbook Serving Size : 9, Preparation Time :0:10 Categories : Cake, Dessert 1 angel food cake -- cut into 1" cubes 3 ozs fat-free vanilla pudding 1 tsp pure vanilla extract 12 ozs Cool Whip Lite® -- thawed 3 2/3 ozs Butterfinger® candy bar -- crushed Place angel food cake cubes in a 9 x 13" baking pan. Mix vanilla pudding according to package directions, adding the vanilla extract. Spoon vanilla pudding mixture over the cake cubes. Then, spread whipped topping over top pudding. Sprinkle with crushed candy bar. Per serving: 330 Calories; 7g Fat (20% calories from fat); 5g Protein; 59g Carbohydrate; 0mg Cholesterol; 397mg Sodium Serving Ideas : Serve Immediately or chill before serving. Anita A. Matejka Texas, USA
Candy Bar French ToastServes 6 12 slices day old bread 3 milk chocolate candy bars, no nuts 3 eggs 1 cup milk 2 Tablespoons butter 1 teaspoon sugar 1 teaspoon vanilla extract 1/4 teaspoon salt confectioner's sugar (for dusting at the end) Break each candy bar in half - the short way. Grate just a little chocolate (no more than a half teaspoon off of each piece and save in a small bowl for later. In a medium bowl, beat the eggs with the milk, sugar, vanilla, and salt. Pour half of this mixture into an large(13x9) ungreased baking dish. Layer six slices of bread horizontally over the egg mixture. Place one piece of candy bar in the center of each piece of bread. Top each slice with remaining pieces of bread like sandwiches. Pour the remaining egg mixture over the sandwiches. Let this stand for at least 5 minutes so the bread can absorb the egg mixture. On a griddle or in a large skillet, melt the butter over medium heat. Fry sandwiches until golden brown on both sides. Add an addition 2 teaspoons of butter mid-way, if cooking in batches. To serve, cut each sandwich diagonally. Dust with confectioner's sugar and sprinkle with chocolate shavings.
Candy Bar Hot Chocolate2 egg yolks 2 ounces milk chocolate candy bar with nuts (I prefer to use Toblerone) 1 cup milk Beat the egg yolks in a small bowl; set aside. Coarsely chop chocolate and place in a 2-cup microwave-safe glass measuring cup with a spout. Add the milk. Place the measuring cup, uncovered, in the microwave. Whisking once or twice, cook on MEDIUM-HIGH (70 percent power) until chocolate is melted and well blended, 2 1/2 to 3 minutes. Remove the cup from microwave and slowly pour chocolate into the reserved egg yolks, whisking constantly. Return mixture to the measuring cup and cook in microwave until heated through, about 1 minute. You may need to rotate the measuring cup if your microwave doesn't have a carousel. Pour into mugs and serve. Makes 2 servings.
Candy Bar Squares Candy Bar Squares 1 cup (8 oz) Parkay Soft Margarine 1 cup granulated sugar 1/2 cup firmly packed brown sugar 2 eggs 3 cups flour 1 teaspoon each baking soda and salt 6 chocolate covered candy bars (about 1-3/4 oz each), chopped **Heath or Butterfinger work well** **Heat oven to 350'F. **Beat margarine and sugars in large bowl with mixer on medium speed until light and fluffy. Blend in eggs. Mix in flour, baking soda and salt. **Reserve 1/2 cup chopped candy for topping. Stir remaining candy into flour mixture. Spread into 13x9-inch baking pan. Sprinkle with reserved 1/2 cup candy. **Bake 25 to 30 minutes or until lightly browned. Cool in pan on wire rack. Cut into squares. Makes 2 dozen.
Candy Bar Squares Candy Bar Squares 1 cup (8 oz) Parkay Soft Margarine 1 cup granulated sugar 1/2 cup firmly packed brown sugar 2 eggs 3 cups flour 1 teaspoon each baking soda and salt 6 chocolate covered candy bars (about 1-3/4 oz each), chopped **Heath or Butterfinger work well** **Heat oven to 350'F. **Beat margarine and sugars in large bowl with mixer on medium speed until light and fluffy. Blend in eggs. Mix in flour, baking soda and salt. **Reserve 1/2 cup chopped candy for topping. Stir remaining candy into flour mixture. Spread into 13x9-inch baking pan. Sprinkle with reserved 1/2 cup candy. **Bake 25 to 30 minutes or until lightly browned. Cool in pan on wire rack. Cut into squares. Makes 2 dozen.
Candy Cane Mousse2 cups heavy cream 2 Tbs powdered sugar 1 tsp vanilla 2/3 cup finely crushed peppermint flavored candy Miniature candy canes for garnish Adults and kids like this refreshing peppermint dessert. Beat cream, sugar and vanilla until stiff. Fold in finely crushed candy canes to blend. Place mixture into 6 dessert goblets and garnish with a whole miniature candy cane. Serve immediately. Yield: 6
Candy Critters CANDY CRITTERS 1 (14 oz.) can sweetened condensed milk 1 tsp. vanilla pecan halves 2 cup light brown sugar, packed dash of salt 6 oz. semi-sweet chocolate chips Put milk, brown sugar and salt in saucepan and bring to 235 degrees or until it makes a soft ball in cold water. Stir contantly. Remove from heat and stir in vanilla. While still hot, drop by teasponnfuls over pecan halves, which have been placed 3 in a pile and each pile 2 inches apart. Cool While cooking, melt chocolate chips in double boiler. Put 1/2 teaspoon of melted chips on each pile. Makes 3&1/2 dozen critters.
Cannelloni This is a bit time consuming, but it's worth the effort. * Exported from MasterCook * Cannelloni Recipe By : The Good Housekeeping Illustrated Cookbook Serving Size : 8 Preparation Time :0:55 Categories : Chicken Pasta Pork Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound PASTA DOUGH FILLING 2 tablespoons butter 3 teaspoons green onion -- chopped 10 ounces frozen chopped spinach -- cooked and drained 1 cup cooked chicken -- finely chopped 1/2 cup cooked ham -- finely chopped 1/2 cup parmesan cheese -- freshly grated 1 each large egg -- beaten 3 teaspoons dry sherry 1/4 teaspoon ground ginger salt -- to taste vegetable oil -- to coat pan 3 1/2 cups PARMESAN CHEESE SAUCE 2 tablespoons parsley sprigs -- minced PASTA: Prepare pasta dough. Cut into three pieces. On well floured surface with floured rolling pin, roll one piece into 16" x 8" rectangle. With knife, cut the rectangle into eight 4-inch squares. Place squares on floured cloth towel. Repeat with remaining dough, making 24 squares. Cover and let stand 30 minutes. Heat water to boiling with 2 T salt and 1 T oil. Cook squares, a few at a time, for five minutes. Drain in colander. FILLING: Cook green onions in butter. Stir in spinach, chicken, ham, cheese, egg, sherry, ginger and 1/4 t. salt. Heat and set aside. Preheat oven to 350. Grease a jelly roll pan. Spread a rounded tablespoon of meat mixture across center of pasta square. Roll and place seam side down. Repeat SAUCE: Pour sauce over cannelloni and sprinkle with parsley. Bake 20 minutes then broil five minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta Dough Recipe By : The Good Housekeeping Illustrated Cookbook Serving Size : 8 Preparation Time :0:50 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour -- approximately 1/3 cup water 2 egg 1 egg yolk 1 tablespoon olive oil 1 teaspoon salt Combine one cup flour and rest of ingredients in large bowl. Beat on low speed for two minutes, scraping bowl as needed. With wooden spoon, stir in additional flour until mixture forms a soft dough. Turn onto a lightly floured surface and knead about ten minutes until dough is smooth and elastic. Cover the dough and let it rest for 30 minutes before using. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Parmesan Cheese Sauce Recipe By : The Good Housekeeping Illustrated Cookbook Serving Size : 8 Preparation Time :0:15 Categories : Sauces Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 1/4 cup all-purpose flour 1 1/2 cups half and half 1 1/2 cups water 2 teaspoons chicken bouillon granules 1/2 cup parmesan cheese -- freshly grated Melt butter in a saucepan. Stir flour into hot butter and blend well. Gradually stir in half-and-half 1 1/2 c. water and bouillon. Stir constantly until thickened. Stir in cheese and heat until melted. Serve over baked or poached fish or pasta. - - - - - - - - - - - - - - - - - - NOTES : Submitted to World Recipes by Barbara Zack April 5, 1997
Cannoli from NJ, USA Cannoli 2 eggs, well beaten 1/2 c. sugar 1/4 c. melted butter or margarine 1/4 c. vegetable oil 1/4 tsp. baking soda 1 tsp. cinnamon 1 tbsp. white vinegar 3 tbsp. cold water 1 1/2 c. flour Blend ingredients together, adding one at a time. Bake as for pizzelles. Roll hot cookie into a cylinder and allow to cool. (You will need your mom's help.) Fill with special filling and sprinkle with powdered sugar.
Cannoli 2 from NJ, USA Cannoli 2 CANNOLI 2 1/2 c. all-purpose flour 1/2 c. extra fine sugar 1/4 c. dry, white wine Pinch salt 1/4 tsp. cinnamon 2 tbsp. honey 1 egg white FILLING: 10 oz. Ricotta cheese 1/2 c. extra fine granulated sugar 1 tsp. vanilla 4 tbsp. milk 2 tbsp. chocolate chips Place flour directly on large board or table. Make a well in the center of the flour; gently fill well with wet ingredients; wine, honey, sugar, salt, whole egg, egg white and cinnamon. Mix texture thoroughly until stiff. Shape into ball, wrap in plastic and chill for two hours. Working with one piece of dough at a time, roll out on lightly floured surface. Roll out thin. Cut dough into 4 inch squares. Wrap each square diagonally around metal or wooden cannoli form and fasten with egg white. Keep dry in oil until golden brown. Fry a few at a time. Cool slightly and remove from forms. Combine and beat together the Ricotta cheese, sugar and vanilla until smooth. Stir in milk. Add chocolate chips. Refrigerate until ready to use. Just before serving, fill cannoli shells with Ricotta filling and sprinkle shells with confectioners sugar. Shells may be stored for up to two months in an air tight, sealed container.
Cannoli 3 from NJ, USA Cannoli 3 SHELLS: 3 c. sifted flour 3 tbsp. melted butter 1/8 tsp. salt 1 tbsp. sugar 3/4 c. red wine (approximately) 1 egg yolk, slightly beaten Fat for deep frying FILLING: 3 lbs. ricotta cheese 3/4 c. confectioners' sugar 1/4 c. creme de cacao or other sweet liqueur 3 tbsp. grated bittersweet chocolate 2 tbsp. finely minced, candied orange peel 1/2 c. chopped pistachio nuts for garnish Mix flour, butter, sugar and salt. Add enough wine to make a stiff but manageable dough. Knead for about 15 minutes, until dough is smooth and soft. Add a bit more flour if necessary to prevent sticking. Roll into a ball, cover, and place in the refrigerator for 1 hour. Divide dough into 2 parts and roll into paper thin sheets on a lightly floured board. Cut into 4 inch circles or squares. Place a cannoli tube from corner to corner, diagonally across the square. Fold the opposite corners together around the tube. Brush corners with beaten egg yolk to seal and press together. Heat 3 inches of fat to 390 degrees F. Fry cannoli, 2 or 3 at a time, turning if necessary, until deep, golden brown. Remove with tongs or a slotted spatula and drain on absorbent paper. Cool to touch and remove tubes, being careful not to break the shells. Cool completely before filling. Fill shells just before serving so that they are crisp. If you do not intend to use them immediately, store them in a cool, dry place. They will keep, unfilled, for several weeks. Beat ricotta vigorously for 2 minutes. Add sugar and liqueur and continue beating for 5 minutes longer, or until smooth. Mix in chocolate and orange and store in refrigerator until ready to serve. Use a small spoon to stuff the filling into the shells. Dip the ends in chopped pistachio nuts. If you do not wish to serve the cannoli immediately, the filling may be kept, tightly covered and refrigerated, for up to 3 days.
Cantonese Creamy Corn Soup from US 5 cups homemade chicken stock or store bought chicken broth 1-1/4 cups canned creamed corn 1/4 tsp. salt, to taste 1/2 tsp. granulated sugar Ground black or white pepper, to taste 2 tsp. Chinese rice wine or dry sherry 3/4 cup cooked crab meat, or cooked diced ham 1 TB cornstarch dissolved in 2 TB water 2 egg whites, lightly beaten 1/2 tsp. sesame oil, or to taste 2 green onions, finely chopped (for garnish, optional) Bring the broth or stock to a boil in a saucepan over medium heat. Stir in the creamed corn and bring back to a boil (about 3 minutes). Stir in the salt, sugar, white pepper, rice wine or sherry and cooked crab meat. Cook for about 2 minutes to bring back to a boil again. Give the cornstarch and water mixture a quick re-stir, and then pour into the boiling soup, stirring to thicken. When the soup has thickened, remove the saucepan from the heat. Pour the egg whites into the soup in a steady stream, and quickly stir in a clockwise direction until they form thin shreds. Add the sesame oil and the green onions garnish if using. 1 pound flank steak sliced against the grain into very thin slices 2 tablespoons soy sauce 1 tablespoon dry sherry 1 (10 oz) package frozen broccoli, defrosted 1 clove minced garlic 1 slice finely minced ginger root 2 tablespoons peanut oil 1 dash salt to taste Combine soy sauce and sherry, and pour this mixture over steak. Marinate the meat for 15 minutes. Slice broccoli at a diagonal and mince garlic and ginger. Heat a wok 30 seconds, add oil, wait about 20 seconds, and add minced garlic and ginger. Fry over high heat, stirring constantly for about 20 seconds more, then add the beef. Stir-fry, stirring constantly, for about 1 minute. Add broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green. Serve hot. Calories=263. 8; protein=25.71 g; total fat=15.4 g; carbohydrate=4.51 g; dietary fiber=2.22 g; calcium=48.67 mg; sodium=573 mg; potassium=604. 8 mg. Per Serving (excluding unknown items): 70 Calories; 7g Fat (90.7% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 515mg Sodium. Exchanges: 0 Vegetable; 1 1/2 Fat.
Cantonese Steamed Sea Bass1 1 1/2-lb. whole sea bass (or striped bass) with head and tail, cleaned, scaled, and gills removed 1/4 cup plus 2 tablespoons white wine 3 cloves garlic, coarsely chopped (approx. 2 tablespoons) 4 tablespoons chopped scallions, including greens 2 tablespoons finely minced fresh ginger 2 teaspoons sugar 1/4 cup olive oil 3 tablespoons soy sauce 1. Rinse the fish inside and out with 1/4 cup of wine. 2. Select a round or oval platter that's large enough to hold the fish but will fit inside the top of a steaming utensil. This could be a traditional Chinese bamboo or metal steamer, or a Western-style clam steamer. 3. Place the fish on the platter and set platter in the top of the steamer. Cover and steam over boiling water 10 to 15 minutes. 4. Meanwhile, prepare the sauce base by combining the 2 tablespoons of wine, garlic, scallions, ginger, and sugar in a small bowl. 5. Check fish for doneness. When cooked, the flesh will be white and pull easily from the bones. Remove the platter and pour off the liquid that has accumulated around the fish. 6. Heat the oil in a wok or saucepan, and when it is hot, add the sauce base. Cook, stirring until the sauce boils. 7. Pour soy sauce over the sea bass first, and then pour the boiled sauce over the fish. Serve immediately.
Cape Malay Pickled Fish2 lb yellowtail, scaled and filleted, skin left on 5 cloves garlic 2 large onions 1 cup grape vinegar ½ cup water ½ cup golden brown sugar 8 peppercorns 4 cloves 4 allspice berries 2 bay leaves 1 Tbsp masala (curry powder) 2 tsp cumin, ground 2 tsp coriander, ground 1 tsp turmeric coarse salt, as needed oil, as needed for frying Roughly chop the garlic. Peel and slice the onions into rings. Firm up the flesh of the fish, by sprinkling coarse salt on both sides of the fillet and letting it stand in a glass bowl for 20 to 25 minutes. Thoroughly rinse the fillet under running water. Pat it dry with a paper towel. Cut the fish into serving portions leaving the skin attached. Heat oil in a frying pan and fry the fish until cooked through (Do not cover the fish with flour or batter as normal in frying fish) Place the rest of the ingredients in a large pot, bring to the boil, stirring to ensure the sugar dissolves, and does not burn on the bottom of the pot. Then simmer for approximately 8 minutes until the onions are cooked but still crisp. Layer the pieces of fish and the sauce and onions alternately in a ceramic or glass serving-dish. Ensure that the last layer of fish is covered with sauce. Leave to cool and then refrigerate. This will keep for a week in the fridge. Generally served with green salad and crisp rolls. This recipe for Pickled Fish is a traditional and authentic Cape Malay dish and a South African favorite.
Cape Town Fruit and Vegetable Curry from South Africa 4 cup coarsely chopped onions 2 tbsp peanut oil 2 garlic cloves, minced 1 tsp grated fresh ginger 1½ tbsp ground cumin seeds 1½ tbsp ground coriander seeds 1½ tsp cinnamon 1 tsp turmeric ½ tsp cayenne ½ tsp ground fennel seeds ¼ tsp black cardamom ¼ tsp ground cloves 2 med zucchini, quartered and sliced 1½ cup water 1 cup green beans 2 firm, tart apples, cored and cubed ½ red bell pepper 1 cup chopped dried apricots ½ cup raisins ½ cup strawberry conserve fresh lemon juice Sauté the onions in the peanut oil for 10 minutes. Stir in the garlic, ginger and curry spices and continue to sauté, stirring constantly for 3 minutes. Add the zucchini and water and stir well so that the spices won't stick to the pot. Cover and simmer for 10 minutes. Mix in the green beans, apple, peppers and dried apricots. Simmer gently, covered for about 30 minutes. Stir occasionally and add a little more water if needed to prevent sticking. When the fruit and vegetables are quite tender, stir in the raisins, the conserve and the lemon juice. Taste and adjust to your liking if necessary. If you need it to be more spicy, add more cayenne or garam masala. If you want it sweeter, add more conserve. Tarter, add more lemon juice. Serve on a bed of rice, topped with nuts and banana. Serves 6
Capellini with Crab and Spinach Capellini with Crab and Spinach 1 lb. angel hair pasta 1/2 cup broth (fish broth or weak chicken broth with 2 tsp. cornstarch dissolved) 1/2 lb. lump crabmeat 1/2 lb. fresh spinach, chopped 1/3 cup pignoli nuts (pine nuts) 1/2 cup cream Salt to taste 1 to 3 cloves garlic (crushed) Parmesan cheese (or Romano - depends on personal taste!) 1/2 cup butter (or margarine) Lightly brown pignoli nuts in teflon skillet over medium heat, shaking pan all the while. Do not allow nuts to become dark or burn. Set aside. Boil 4 quarts of water for pasta. Be careful not to overcook angel hair. (If using fresh pasta, pour 1 or 2 tablespoons of olive oil in the water while boiling). Note that _al dente_ is best and therefore it needs to cook only a few minutes after being added to the boiling water. Drain the pasta and remove to a large platter. In the meantime, melt butter with garlic. Saute first the spinach, then merely warm the crabmeat. Add the broth and allow to thicken enough to coat the spoon. Add the cream. Stir, then remove from the heat. Add the pignoli nuts to the sauce and salt to taste. Pour sauce over pasta, adding cheese (Parmesan or Romano) and pepper at the table. (NOTE: It is a nice idea to let each guest pepper their own serving using a pepper mill and fresh ground pepper.) [One variation to this recipe might be to substitute shrimp and/or scallops for the crabmeat.]
Caponata CAPONATA source:Jump up and Kiss me Spicy Vegetarian cooking by Jennifer Trainer Thompson note:Ancho chili peppers give this traditional italian appetizer a Mexican twist. The ancho is actually dried poblano pepper, with an earthy, slightly sweet, almost fruity flavor. This midly spiced dish can be made hotter by adding more anchos or a jalapeno. Serve with slices of rustic bread that have been brushed with olive oil and grilled or broiled. 1 large eggplant, peeled and diced 2 ancho chilies, stemmed and seeded(I leave some of the seeds) 1/4 cup olive oil 1 medium yellow onion, finely diced 2-3 cloves garlic, minced 1 tablespoon capers 1/4 cup cracked provencal green olices, pitted and chopped 1/2 cup tomato puree 3 small juice tomatoes, finely diced 1 small bunch fresh cilantro(leaves only), chopped 1 teaspoon freshly ground black pepper 2 tablespoons red wine vinegar Preheat the oven to 350 degs. Roast the anchos on a rack in the oven until you can smell them, 1-2 minutes, then soften by soaking them in hot water for about 15 minutes.(save water if you like to add to gravy,stew, soup or vegetable sauce in place of plain water) Sprinkle the eggplant with salt and let it sit in a colander for 30 minutes to draw out the moisture. Heat oil in a large skillet. When the oil is hot, add the eggplant and stir to brown completely. Add the onion and cook until translucent. Remove the chilies from the water. Dice them, and add them to the egg plant. Add the remaining ingredients and cook for 15 minutes or until the flavors have married. Adjust the salt and heat level to your liking. leig@aol.com(Lei Gui) http://www.geocities.com/Heartland/Meadows/3658 >>
Caponata 2 from NY, USA 1 medium eggplant peeled 2 large tomatoes 1 large Red bell pepper 1 small red onion 2 Tbs. fresh chopped parsley 1 small bunch of fresh basil 1 large garlic clove chopped Optional veges: mushrooms zucchini or yellow squash In a microwave dish add a few Tbs water with the coarse chopped vegetables ( except parsley and basil ) and cook covered 10 minutes or until fork tender. Do not over cook. Drain very well. One may also steam the veges on the stove top. Let cool. Then place in food processor and pulse cooked vegetables and herbs until all are coarse chopped yet the vegetables separate colors remain- ( and the mixture is not a puree or a paste ). Now season to taste with vinegar ( may be white, or red wine or balsamic ) , sugar, salt , pepper and extra virgin olive oil so mixture tastes piquant. Serve warm or chilled. Serves 8 or more. Hope you like it!
Caponata 3 from Liechtenstein 3 Tbsp good olive oil 600g (1 1/4 lb, 3 1/2 cups) diced (unpeeled) aubergine (eggplant) 1/2 medium onion, finely chopped 2 small sticks celery, finely chopped 15-20 pitted green olives, chopped 3 Tbsp chopped drained bottled capers 4 Tbsp (1/4 cup) red wine vinegar 1 1/2 Tbsp sugar, or to taste 3 Tbsp golden raisins 3 Tbsp pine nuts, toasted lightly (optional, but nice) 3/4 x 400g can (1 cup) good chopped plum tomatoes 4 Tbsp (1/4 cup) finely chopped flat-leaf parsley leaves (optional) 1. Cook the aubergine in 2 Tbsp of the olive oil over moderately high heat. The best way I've found to do this is to heat 1 Tbsp oil in a heavy frying pan, add the aubergine and mix well, then drizzle over another 1 Tbsp oil and mix again. This helps stop the cubes on the bottom from absorbing all the oil. Cook, stirring often, until done - I like my aubergine very soft, so I give it 15-20 minutes. When done, transfer to a bowl. 2. Add the remaining 1 Tbsp oil to the frying pan, tip in the onion and celery, and cook, stirring, for about 5 minutes over moderate heat or until the onion is fairly soft but not coloured. 3. Add the olives, capers, vinegar, sugar, raisins, pine nuts (if using), and tomatoes and cook the mixture, stirring occasionally, for 5-10 minutes, or until it is cooked through and the celery is tender. Cook it covered if using fresh tomatoes, and uncovered if using canned, since they have more juice. 4. Add the tomato mixture to the bowl. Add the parsley and mix well. Cool and chill overnight, then season with salt and black pepper.
Caponata di Verdura from Chicago, IL This is a winter caponata, as you might guess from the list of ingredients. It is also the traditional cold dish served on Christmas day in the Madonie region. 1 pound fresh spinach, washed repeatedly and scalded in the water that drips from the leaves until it wilts, then squeezed dry 3/4 pound chicory 1 cauliflower weighing about 1 1/2 pounds 3/4 pound cardoons (these are a flowerless relative of the artichoke; you eat the stems after stripping out the fibers as you might those of celery sticks. If you cannot find them, increase the other vegetables proportionately.) 1/2 pound Belgian endive 1/2 pound celery ribs 2/3 cup pine nuts 3/4 cup toasted bread crumbs 6 salted anchovies, scaled, boned and rinsed 6 tablespoons salted capers, rinsed 1 lemon, finely sliced white wine vinegar olive oil salt and pepper to taste Boil, or better yet, steam the vegetables individually, chop them into bite-size portions, saut them in olive oil, seasoning them with salt and pepper, and sprinkle them with a little vinegar. Lay out the caponata in a serving dish. Saute' the toasted bread crumbs in a little oil with the pine nuts, capers, anchovy filets, and lemon slices, then spread the mixture over the caponata and it's ready. From Kyle Philipps' Cosa Bolle in Pentola
Cappelletti di Natale from Chicago, IL Christmas Cappelletti - Italy Prepare a very thin puff pastry and pull it with a rolling pin. Use the following ingredients for the stuffing: one pork steak, one veal steak, one chicken breast, 400 gr. of "stracchino" (soft cheese), two egg yolks, salt, pepper, nutmeg, and Parmesan cheese. Lightly fry the meat, mince it finely, mix everything and then make some small "cappelletti," closing them very well with the fingers. These "cappelletti" are normally cooked for the Christmas lunch, with a broth of capon, beef and turkey. Capon was the preferred course of ecclesiastic people and princes.
Cappone con le Noci from Chicago, IL This is a specialty of the Lombardy region prepared during the Christmas season. The excellent broth can be used to cook small ravioli and can be served as a first course. 1 4-lb. capon 1/2 cup cream 2 Tbs. butter 20 chopped walnuts 4 Tbs. grated Parmesan 3 egg yolks 4 Tbs. cream salt pepper nutmeg 1 celery stalk 1 carrot 4 slices white bread, crust removed Clean and bone the capon and leave it in its natural shape. Soak the bread in the cream. Soften the butter and mix with the walnuts, the Parmesan, egg yolks, and the bread. Beat the mixture well with a wooden spoon until it is soft and dense, adding more bread or cream if necessary. Salt, pepper and add a pinch of grated nutmeg. Insert the stuffing in the capon; sew and tie the bird closed. Bring a large pot of water to a boil- the pot should be just large enough to hold the bird. Add celery and carrot, lower the heat and cook the stuffed capon in this broth over low heat for 1/2-2 hours, salting halfway through. Serve the capon carved with some of the stuffing. This dish may be accompanied by preserved spiced fruits (mostarda di frutta).
Cappuccino Eggnog from NY, US 4 egg yolks fork beaten 2 cups whole milk 1/3 cup sugar 1 Tbs instant espresso powder or 4 tsp. instant coffee crystals 1/4 cup light rum 1 tsp. vanilla 1 cup heavy cream 2 Tbs sugar Garnish: for each glass sprinkle on orange peel curls or dust with powdered cocoa In a heavy large saucepan, combine the egg yolks, milk, the 1/3 cup sugar, and the espresso powder or coffee crystals. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Cool quickly by placing saucepan in a sink or bowl of ice water and stirring for 1 to 2 minutes. Stir in the 1/4 cup rum and the vanilla. Cover with plastic wrap. Chill 4 hours or overnight. To serve: in a chilled mixing bowl, combine heavy cream and the 2 tablespoons sugar; beat with the chilled beaters and beat with electric mixer on medium speed until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in whipped cream mixture. Or serve in individual beverage glasses. Garnish as desired. Source: adapted Net recipe Yield: 8 servings.
Cappuccino Truffles from Yardley, PA Ingredients 12 ounce package milk chocolate chips 6 T butter, cut into 4 equal-sized pieces 3 T heavy cream 1 1/2 T espresso or coffee powder cocoa confectioners' sugar Directions In 2 quart glass container, microwave the first 4 ingredients on high power 1 to 1 1/2 minutes until almost melted; stir until smooth. Freeze for 1 hour or until firm. Shape tablespoons of mixture into balls, Roll in cocoa and confectioners' sugar. Refrigerate until ready to serve.
Caramel Apple Cake This cake is very rich but has a very good flavor. Enjoy:-) * Exported from MasterCook Mac * Caramel Apple Cake Recipe By : Over 200 Ways To Use Your Bundt Pans Serving Size : 12 Preparation Time :0:15 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Batter---- 2 c unbleached flour 1 3/4 c brown sugar -- packed 4 tsps cinnamon 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3/4 c margarine -- softened 2 tsps vanilla 3 egg whites -- whipped 2 c apples -- peeled and sliced ----Topping---- 1 1/2 c powdered sugar -- sifted 1/4 c margarine -- melted 1/4 c brown sugar -- packed 1 tsp vanilla 4 tsps skim milk Preheat oven at 350. Prepare a 12-cup Bundt Pan with cooking spray and flour. To prepare batter, combine flour, 1 3/4 cup brown sugar, cinnamon, baking powder, baking soda, and salt in a mixing bowl. In another mixing bowl, combine 3/4 cup margarine, 2 teaspoons vanilla, egg whites, and apples. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake for 45 minutes. Then cool upright for 30 minutes; invert onto serving plate. Meanwhile, to prepare topping, combine powdered sugar, remaining margarine, brown sugar, remaining vanilla, and milk. Immediately spoon over cooled cake. - - - - - - - - - - - - - - - - - - -- Anita A. Matejka Austin, TX USA
Caramel Apples from United States Caramel Apples * Exported from MasterCook * Caramel Apples Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Halloween Holidays Dead-Zerts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Medium apples -- (4 to 5) Wooden sticks 65 Vanilla caramels 2 Tablespoons and 1 teaspoon water Wash and dry apples. Insert a wooden stick into the stem of each apple. Microwave method: Unwrap caramels and place in a microwave-safe bowl. Add water. Microwave on high for three minutes, stirring after two minutes for a smooth sauce. Let mixture stand one minute for coating to thicken slightly. Coat apples with sauce by dipping apples into hot caramel sauce. Remove excess caramel from bottom of apples and place on greased waxed paper. Serve immediately or store in refrigerator for up to 2 days. Conventional method: Wash and dry apples. Insert a wooden stick into the stem end of each apple. Unwrap caramels and place in a 1 1/2 quart saucepan. Melt caramels with water over low heat, stirring frequently. Let mixture stand for one minute for coating to thicken slightly. Coat apples with sauce by dipping apples into hot caramel sauce. Remove excess caramel from bottom of apples and place on greased waxed paper. Serve immediately or store in refrigerator for up to 2 days.
Caramel Chip SquaresIngredients: 42 caramels 5 Tbsp cream 1 cup flour 1 cup oatmeal 3/4 cup pressed brown sugar 3/4 cup butter, melted 1 tsp baking soda 1 pkg (6 oz) milk chocolate chips 1 cup broken pecans or walnuts Method: Melt caramels with cream in a saucepan over medium heat. Prepare crust mixture by mixing together flour, oatmeal, sugar, baking soda and butter -- the mixture should look like crumbs. Put half of the crumb mixture in a greased 13x9-inch pan and bake it for 10 minutes in a pre-heated oven at 350 F. Remove baked crust from the oven and sprinkle milk chocolate chips and broken pecans (or walnuts) over it. Pour the melted caramel over them and cover with remaining crumbs. Bake for about 15 minutes or longer until delicately brown. Cut in squares when little warm. Cool completely and store the squares in an air-tight container. Zarina Alloo Minneapolis (AKA "Twin Cities") USA
Caramel Custardfrom Chicago, IL Spanish Christmas Recipe 8 egg yolks A few drops of vanilla essence 1 pint milk 2 T syrup 4 oz. sugar Heat 3 T sugar with T water until it is of a brown caramel consistency. Pour into an oven-proof dish or little individual dishes, which have previously been dipped into cold water and not dried (this prevents sticking). Make a custard by beating the yolks well, adding the milk and flavoring and pour into the caramel-lined dish or dishes and bake for about 20 minutes. Cool, turn out and keep in cool place until served. "Turron de yema" Egg yolk nougat. Ingredients: 300 grams ground almonds 300 grams icing sugar 6 egg yolks grated rind of lemon grated cinnamon Mix the ground almonds with the egg yolks Make a syrup with the icing sugar and add the cinnamon and lemon rind leave to cook until it begins to turn brown. Add the almond paste and cook slowly stirring all the time. When it thickens nicely and does not stick press into a rectangular mould and leave to cool. You can tip it out of mould after a couple of days.
Caramel Mocha Trees from Tipperary, Ireland 1 cup butter (no substitutes) 3/4 cup sifted powdered sugar 3 tbls granulated sugar 1 tsp instant espresso coffee powder or coffee granules 1 tbls vanilla 3 tbls unsweetened cocoa powder 1 2/3 cup flour 1/2 cup semisweet chocolate chips 1 tsp shortening 1/2 of a 14 oz. Bag of caramels 1/4 cup butter (no substitutes) 2 tbls milk Grease cookie sheets. In large bowl, beat butter, powdered sugar and granulated sugar on medium speed until fluffy. Dissolve instant coffee in vanilla, add to butter mixture, beat in cocoa. Beat in as much flour as you can with the mixer, stir in remaining flour with wooden spoon. Divide dough in half, chill about 1 hour or until firm. On a floured surface, roll each half of dough to inch thick. Cut into trees, and place 1 inches apart on prepared cookie sheets. Bake at 325F for 12-15 minutes or until set but not too brown. Cool 1 minute, transfer to wire racks and cool completely. Heat and stir chocolate pieces and shortening over low heat until chocolate melts. Drizzle over cookies and let stand until set. Heat and stir caramels, 1/4 cup butter and milk over very low heat until smooth. Cool slightly and drizzle over cookies. Makes about 30. Note: a heavy plastic bag makes a good bag for both chocolate and caramels. Just snip off a corner of the bag and use like a decorating bag.
Caramel Peanut Bars Cereal-Peanut Bars Combine l/2 cup light corn syrup, l/4 cup brown sugar, and dash salt in saucepan. Bring to full boil. Stir in l cup peanut butter. Remove from heat. Stir in l teaspoon vanilla, 3 cups crisp rice cereal, and one 6-ounce package (l cup) semisweet chocolate pieces. Press into buttered 9x9x2-inch pan. Chill l hour. Cut in bars; store in refrigerator. Makes 2 dozen bars. Sandra, Michigan e-mail hunterd@elmo.nmc.edu
Caramel Pecan Ice Cream Dessert from Hamilton, Ontario, Canada 1 3/4 cups of flour 1 cup pecans 1 cup brown sugar 1 cup rolled oats 1 cup melted butter 1 carton of vanilla ice cream (2 litres) 1 jar of butterscotch topping for ice cream Combine flour, pecans, brown sugar, oats, and melted butter, until crumbly. Put on a baking sheet and cook at 400F for 15 min. Cover the bottom of a 9x13 pan only 1/2 the mixture. Let the ice cream get soft, cut in 2-3 inch slice place in pan. Cover the top with the remainder of crumb mixture and drizzle with butterscotch sauce. Cover and freeze. Take out of the freezer 10 minutes before serving. (hint) Cut ice cream any size just as long as the pan is covered. EVERYONE LOVES THIS!! Julie Giroux
Caramel PopcornMy husband and I have made this many times. It is very good! Enjoy:-) Caramel Popcorn Recipe By : Karo Syrup Serving Size : 9 Preparation Time :0:15 Categories : Snack And Appetizer 12 c popcorn, air-popped 1 c brown sugar -- packed 1/2 c corn syrup 1/2 c margarine -- melted 1/2 tsp salt 1/2 tsp baking soda 1/2 tsp vanilla Preheat oven to 300. Place popped corn in oven while preparing caramel glaze. In medium saucepan, combine brown sugar, corn syrup, margarine, and salt, about 7 to 10 minutes. Stirring constantly, bring to a boil over medium heat. Without stirring, boil 4 minutes. Remove from heat; stir in baking soda and vanilla. Pour over warm popcorn; toss to coat well. Bake 60 minutes, stirring every 15 minutes. Turn popcorn mixture onto a large piece of foil. Cool completely. Break mixture into small pieces. Place in large bowl. Per serving: 244 Calories; 10g Fat (37% calories from fat); 1g Protein; 38g Carbohydrate; 0mg Cholesterol; 335mg Sodium NOTES : For a different flavor add 1 cup of candy coated pieces, or peanuts or raisins. Anita A. Matejka Texas, USA
Caramel-Apple Cheesecake Caramel-Apple Cheesecake 1/3 cup butter 1/3 cup sugar 1 egg 1 1/3 cup flour 2 8-ounce packages cream cheese, softened 2/3 cup suagr, divided 2 tbsp. flour 3 eggs 1/2 cup sour cream 1 cup chopped peeled apples (I used Granny Smith) 3/4 tsp. ground cinnamon 1/2 cup caramel topping, divided (the kind they sell with ice cream toppings) 1/4 cup chopped pecans Heat oven to 450 F. Beat butter and sugar at medium until light and fluffy. Blend in egg. Add flour and mix well. Spread dough onto bottom and sides of a 9-inch springform pan. Bake 10 minutes Reduce over to 350 F. Beat cream cheese, 1/3 cup sugar, and flour til well blended. Add eggs, on at a time, mixing well after each addition. Blend in the sour cream. Toss apple in remaining sugar and cinnamon. Stir into cream cheese mixture. Pour over crust. Swirl 1/4 cup caramel topping into cream cheese mixture. Bake 45 minutes. Turn off oven and let cool in oven for 1 hour. Loosen cake from rim of pan and chill for 4 hours or over night. Top with remaining caramel topping and pecans. Cheers, Janet +-----------------------------@------------------------------------------+ | Janet Morrissey @ "An optimist stays up until midnight to | | "Mostly Harmless" @ see the new year in. A pessimist stays | | @ up to make sure the old year leaves." | | janetm@online.magnus1.com @ - B. Vaughan | +-----------------------------@------------------------------------------+
Caramelized Banana Tartlets With Vanilla Bean And Chocolate from UK Caramelized Banana Tartlets With Vanilla Bean And Chocolate This is 1 of 100 Vegetarian recipes added to the Vegetarian Archive atThe UK Recipe Archive this week. There are now 400 recipes in this archive, mainly from vegetarian cookbooks, in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Caramelized Banana Tartlets With Vanilla Bean And Chocolate Recipe By : In Style Magazine Serving Size : 6 Preparation Time :0:00 Categories : Veg04 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 15 ounces pk refrigerated pie crust dough* -- at room temperature 2 cups heavy cream 10 tablespoons sugar 2 1 oz squares bittersweet chocolate -- chopped 1/2 vanilla bean -- split lengthwise 6 egg yolks -- slightly beaten 5 small bananas -- (5 to 6), peeled and -- sliced Preheat oven to 400 ø F. On clean, floured work surface gently roll out dough. Cut six circles from dough to fit 4 1/2-inch tartlet pans. Gently press dough into pans, covering bottom and sides of pans. Prick dough with fork. Bake according to package instructions. Let cool. In top of double boiler over simmering water, combine heavy cream, 4 tbsp. sugar, chocolate and vanilla bean. Stir until sugar has dissolved and chocolate has melted. Remove vanilla bean; with the tip of a small knife, scrape seeds from softened vanilla bean back into cream mixture, and whisk until uniform. Slowly add 1/2 cup hot cream mixture to egg yolks, whisking constantly. Whisk egg mixture back into double boiler. Cook, whisking custard until thickened. Strain custard into bowl. Cover surface of custard with plastic wrap to keep a skin from forming. Cool. Refrigerate 2 hours. Preheat broiler. Evenly divide custard among tart shells. Top with banana slices. Sprinkle 1 tbsp. sugar over each tart. Place under broiler for 2-3 minutes, or until sugar has caramelized. Serve immediately. NOTES : *Be sure to get pie crust made with vegetable shortening and not lard. The UK Recipe Archive - http://recipes.reedsweb.net/ 22,000+ 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!
Caramelized Onion Pudding from UK Caramelized Onion Pudding This is 1 of 100 recipes in a new archive at The UK Recipe Archive this week from the TVFN show Chef Du Jour. All recipes are available in both Mastercook and Mealmaster formats. There are now over 14,000 recipes on- line at the UK Recipe Archive. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Caramelized Onion Pudding Recipe By : CHEF DU JOUR SHOW #DJ9429 - KATHY CARY Serving Size : 1 Preparation Time :0:00 Categories : Dujour01 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons butter 6 cups onions -- sliced in thin -- 1/2inch circles 6 eggs 2 cups heavy cream 4 tablespoons sugar 2 teaspoons salt 2 teaspoons baking powder 3 tablespoons flour Preheat oven to 350 degrees Melt butter in a skillet, add onions and cook over medium heat until they caramelize and have reached a golden tone. Beat the eggs and slowly add the cream, sugar, salt, baking powder and flour. Mix well. Stir in the onion butter mixture. Pour into a buttered 9 by 13-inch pyrex dish. Bake for 45 minutes. Yield: 8 to 10 servings Converted by MC_Buster. -- Alan Hewitt
Caramelized Pear Strudel from Va., USA Serves 10 Ingredients 1/2 cup sugar 1 tablespoon cornstarch 3 large pears, peeled and finely chopped 1/2 cup fresh or frozen cranberries, thawed 2 tablespoons butter 1/2 cup dried cranberries 1 teaspoon ground ginger 1 teaspoon grated orange peel 1/2 teaspoon ground cinnamon 6 sheets phyllo dough (14 inches x 9 inches) 1 teaspoon confectioners' sugar Directions In a large bowl, combine sugar and cornstarch. Add pears and cranberries; toss gently to coat. In a large nonstick skillet, melt butter over medium-high heat. Add fruit mixture; cook and stir for 7-8 minutes or until cranberries pop. Stir in the dried cranberries, ginger, orange peel and cinnamon. Cool. Line a baking sheet with foil and coat the foil with cooking spray; set aside. Place one sheet of phyllo dough on a work surface; coat with cooking spray. (Until ready to use, keep phyllo covered with plastic wrap and a damp towel to prevent drying out.) Repeat five times with remaining phyllo. Spread cranberry mixture over dough to within 1 in. of edges. Fold in sides. Roll up, starting at a long side. Place seam side down on prepared baking sheet. Bake at 400F for 20-23 minutes or until golden brown. Remove from pan to a wire rack to cool. Dust with confectioners' sugar before serving.
Carameltini1 oz Caramel flavored liquor, Ex: Bailey's 3/4 oz coconut rum, Ex: Malibu 1/4 oz butterscotch schnapps Combine all and shake in cocktail shaker with ice and then strain and pour into martini glass. Yield : 1 drink
Caraway Sticks CARAWAY STICKS (CELERY OR DIL) 1 pkg. refrigerated biscuits 2 Tbsp. caraway seed, celery seed or dill seed 1 & 1/2 cup crisp rice cereal, coarsely crushed 2 tsp. salt milk Cut biscuits in half; roll each into pencil thin sticks (about 4 inches long). Brush with milk. Mix cereal crumbs, seed, and salt. Roll sticks in mixture. Bake on greased baking sheet at 450 degrees for 10 minutes or until slightly browned.
Carbonada CriollaCARBONADA CRIOLLA Recipe by: my father Sort of a veal stew...but more a one pot meal from Argentina... 2 medium onions, chopped 3 cloves of garlic, mushed 1 kilogram veal 1 can whole peeled tomatoes (chopped up) salt and pepper 50 grams butter oil 2 carrots in slices 1 sweet potato, cut up 1/4 kilogram squash, cut up 3 potatoes, cut up 2 corn ears, cut up 1 cup of rice 1 can peaches or apricots beef broth Brown the onion and garlic in the oil and butter. Cut the meat into squares and add to the pan. Brown well. Incorporate the tomatoes, seasonings, carrots, and beef broth to cover the ingredients. Cook 15 minutes and add the rest of the vegetables. Cook until the vegetables are half done, then add the rice and the peaches. Continue cooking until everythig is done. Serve sprinkled with parsley or basil. The stew can be made ahead and frozen...only don't add the potatoes until you defrost and re-heat. Sandra in London
Carbonara from USA Carbonara 4 slices bacon, diced 1 clove of garlic, chopped 1 T olive oil 1/4 tsp. chili pepper flakes 1 egg 1/4 C grated parmesan cheese 6 oz. of pasta Fry the bacon and chopped garlic in a large skillet with the olive oil. Add the hot pepper flakes. Cook on low heat for 12 -15 minutes until all the fat is rendered from the bacon and the bacon is brown. Beat the eggs in a bowl with the parmesan. Cook the pasta until tender, about 10-12 minutes. Drain and place in a serving bowl. Quickly spoon over the bacon mixture. Toss. Quickly stir in the eggs and cheese, add some salt and lots of pepper to taste. Serve immediately. Serves 4
Carbonnade de BoeufCARBONNADE DE BOEUF [from McClatchy News Service in Orange County Register 16 Jan 85] 3 lbs beef chuck shoulder pot roast, boneless 2 TBS butter oil 4 large onions, thinly sliced 3 TBS flour 2 bottles (12 oz each) dark beer (SEE NOTE BELOW) 1 can (14 1/2 oz) beef broth 2 cloves garlic, finely chopped 1 1/2 tsp sugar 1 tsp thyme salt and pepper to taste 1 TBS vinegar 4 sprigs parsley 1 bay leaf 2 TBS finely chopped parsley Cut beef into 2 inch cubes. Heat butter and 1 TBS flour in a large Dutch oven. Add beef a few pieces at a time and cook until browned on all sides. Transfer to platter. If necessary, add oil to Dutch oven. Stir in onion slices. Cook over low heat, stirring frequently, until soft and golden. Remove to platter. Stir flour into remaining fat in pan (add 1 TBS butter, if necessary). Cook over low heat, stirring constantly, until lightly browned. Add beer and broth and stir until smooth. Heat to boiling and boil for 1 minute. Stir in garlic, sugar, thyme, salt, pepper and vinegar. Cook over medium heat 2 to 3 minutes. Taste and adjust seasonings. Stir in beef, onions, parsley sprigs and bay leaf. Heat stew to boiling and cover. Reduce to simmer and simmer slowly for 1 1/2 to 2 hours or until beef is tender. Before serving, let cool for a few minutes, skim off any fat and discard parsley and bay leaf. Sprinkle with chopped parsley. Makes 8 servings. NOTE: On the choice of beer for this, I recommend that you pick up a good example of a Belgian Beer style, and ignore the dark beer suggestion. If you have access to some try Brigand, or some other Belgian Grand Cru. Also a good American substitute would be Celis Grand Cru or Celis White. If you use a beer of these styles, taste them for acidity, and adjust the vinegar and sugar in the recipe. I personally use a Homebrewed Belgian Trippel when I make this!
Carciofi al Forno from Tipperary, Ireland Serves 4 12 to 16 baby artichokes 1/4 cup olive oil 1 cup dry white wine 3 cloves garlic, peeled and crushed Topping: 1 cup bread crumbs (preferably homemade) salt and pepper 1 tablespoon lemon zest, finely chopped 1 Tablespoon Fresh Lemon Juice 3 Tablespoons Finely Chopped Fresh Parsley 2 Tablespoons Olive Oil Additional Oil For Drizzling Preheat the oven to 375 degrees F. Clean the artichokes by peeling the stems, chopping off the top third, and peeling off the outer, tough leaves. Keep the prepared artichokes in a bowl of water with a little lemon added to prevent discoloration while you finish cleaning the rest. In a casserole dish large enough to hold all of the artichokes, add the artichokes, the garlic, olive oil and white wine. Add a little water if needed to bring the level up to almost cover the artichokes, cover, and then bake them in the preheated oven until they are tender. Usually this will take between 20 to 30 minutes. Remove the artichokes from the oven, and increase the temperature to 400 degrees F. Pour off any excess liquid from the cooked chokes, and set aside. Mix together the ingredients listed for the topping, and sprinkle this over the artichokes in the casserole dish. Drizzle on a little additional olive oil, and bake the artichokes just until the topping becomes golden brown. Serve immediately, or at room temperature.
Cardamom-Oatmeal Wafers "CARDAMOM - OATMEAL WAFERS" Cardamom: the flavour is a cross between lemon zest and eucalyptus. Is available at Indian and Middle Eastern grocery stores. This is a great low-fat snack!!!! 1 cup sifted whole wheat pastry flour 1/2 cup granulated sugar cane juice or brown sugar 1/2 cup rolled oats 1 tsp crushed cardamom seeds or ground cardamom 1/4 tsp baking soda 3 Tbs diced chilled unsalted butter or margarine 1 oz semi-sweet chocolate, melted for garnish (optional) Pre-heat oven to 350 degrees. Spray 8 by 11 inch or 9 by 12 inch baking dish with cooking spray. Combine all ingredients except butter and chocolate in a food processor. Pulse to mix and pulverize oats. Add butter and process until mixture is crumbly. Sprinkle evenly into pan. With the back of a large spatula or with your fingers, press dough evenly and firmly into pan. Bake until golden, 17-20 minutes. Cut into 1 1/4 inch squares while hot. Cool in pan on rack. To garnish, drizzle melted chocolate over cookies. 4 cookies per serving / makes ~4 1/2 dozen per serving: 24 calories, 0.5g protein, 0.8g fat, 4g carbo, 2mg chol, 13mg sodium, 0g fiber MichelleKay, Toronto, Ontario, Canada
Caribbean Conch Chowderfrom Chicago, IL 2 ONIONS, chopped 1/2 cup VEGETABLE OIL SALT and PEPPER to taste JUICE OF 3 LEMONS 2 cans (28 oz. ea.) TOMATOES, chopped 1 1/2 cups pounded and chopped CONCH 4 med. POTATOES, peeled and chunked 4 stalks CELERY, cut into bite-size pieces 4 CARROTS, cut into bite-size pieces 2 cups WATER 1/4 tsp. HOT PEPPER SAUCE 2 cups sliced OKRA 2 BAY LEAVES 1/2 tsp. PARSLEY In a large kettle, saute onions in oil until translucent. Add salt and pepper. Add lemon juice, tomatoes and conch and increase heat. Add vegetables and rest of ingredients. Bring to a boil, then simmer for 3 hours. Remove bay leaves and serve. Serves 8 to 10. About Conchs: The beautiful, brightly colored spiral conch shell is found in southern waters and is particularly popular with Floridians and Caribbeans.
Caribbean Papaya-Orange Soup Title: Caribbean Papaya-Orange Soup Categories: Soup, Vegetable, Fruit Yield: 6 servings 500 ml cold chicken broth 250 ml fresh orange juice 1 envelope plain gelantine 1 egg white 1 Papaya pn salt pn ground cumin almonds, chopped coconut, grated Pour cold broth into a pot, sprinkle gelatin over top, and set aside to soften for a few minutes. Beat the egg white until frothy. Add egg white to soup mixture and bring to simmer, whisking constantly until gelatin is fully dissolved and soup is frothy. Allow to cool down for about 10 minutes. Meanwhile seed and mash the papaya. Then put into a food processor, adding the soup mixture and the orange juice and process to a puree. Season to taste. Refrigate few hours or better overnight. Adjust seasonings before serving. Garnish with almonds and coconut. MMMMM ---------------------------------------------- Ronjon M. Sarcar ronjon@postfach.uni-bielefeld.de rmsarcar@post.uni-bielefeld.de Minds are like parachutes - they only work when open.
Caribbean Rice and Beans Caribbean Rice & Beans 2 c chicken stock 1 c rice 1 7.5 oz jar roasted red peppers, drained & cut in short thin strips 1/2 gr pepper, cut in short thin strips 2 cloves garlic, minced 2 16-oz cans black beans, drained & rinsed 2 T white vinegar 5-10 dashes Tabasco sauce 3 T finely chopped fresh cilantro or oregano Bring stock to boil, add rice. Reduce to low and simmer, covered, until liquid absorbed. Spray large non-stick skillet with non-stick spray. Heat over med-high heat. Add peppers and garlic, saute 2 minutes. Add black beans, vinegar & Tabasco. Bring to boil, reduce to low heat, cover & simmer 5 minutes. Stir in reserved rice & cilantro or oregano. Serves 6 Alexandra Providence, RI
Caribbean Tartar Sauce from NY, US 2 cups mayonnaise regular or soy 1 tsp. Tabasco sauce 4 Tbs minced sweet pickles 2 Tbs.. minced green onions (white part) juice of 4 limes 1 Tbs minced parsley or cilantro or chives Blend all ingredients and chill. Serves several. Serve with seafood, fish etc.
Carmelized Chicken with Garlic and Ginger This is a chicken recipe from a New Zealand restaurant chef. I've not tried it. It sounds wonderful! If anyone makes it, would you tell me about it, please. Rayna@iconz.co.nz - from Tauranga, New Zealand, North Island....(Wintertime). Happy fourth of July to all my American friends. CARMELIZED CHICKEN WITH GARLIC AND GINGER - Serves 4 4 chicken thighs 4 chicken drumsticks 4 chicken wings salt and pepper 2 Tbsp cooking oil 2 medium onions, chopped Glaze 4 Tbsp tomato sauce 2 tsp worcestershire sauce 1 Tbsp honey 2 Tbsp vinegar 1 Tbsp soy sauce 2 garlic cloves, finely chopped small piece fresh ginger, finely chopped Preheat oven to 200C/400F Put the chicken pieces in a roasting dish and sprinkle with salt and pepper. Trickle with oil. Bake for 15 minutes, until chicken skin is starting to get golden. Meanwhile mix all the ingredients for the glaze in a small bowl. Pour the glaze over the chicken and sprinkle onion over the top. Put back in the oven for another 10 minutes turning over the pieces of chicken halfway through the cooking time. The chicken is ready when it is a shiny dark brown. MMMMMMM.
Carne de Espeto from US 5 lbs. of sirloin tips 1 and 1/2 heads of garlic, peeled and chopped 6 to 8 tablespoons of red ground pepper salt and pepper to taste 1. Mix all ingredients and marinate overnight in the refrigerator. 2. Thread chunks of meat onto skewers and cook to desired doneness on the grill. 3. You can also add red wine or red wine vinegar to the recipe if you like.
Carne en Polvofrom U.S. Carne en Polvo Ingredients 1 lb. beef, cut in chunks Garlic and onion Salt 5 T. oil 2 onions, finely chopped 2 small tomatoes, chopped 1 cup water The night before, marinate the meat with garlic, onion and salt. Fry the meat in hot oil in a covered frying pan with the onions, scallions and tomatoes. Add water and stir to make a sauce. Replace the cover and cook the meat for another five minutes. Remove the pieces of meat and grind. Then add the ground meat to the sauce. Blend thoroughly. Serve hot with beans and rice.
Carob Bars from Netherlands 1 c. old fashioned oatmeal 5 tbsp. butter 1 c. boiling water 1 1/2 c. flour 2 tsp. baking powder 2 eggs, beaten 1/2 c. carob chips 1/4 c. honey 1/4 c. molasses 1/3 c. date sugar Mix first 3 ingredients and set aside for 10 minutes. Mix remaining ingredients, then add first 3. Put in a 9 x 13 inch pan and sprinkle 1/2 cup chopped nuts and 1/2 cup carob chips over the top. Bake at 350 degrees for 30 to 35 minutes.
Carol's Crab DipThanks for the recipes Dave - I thought I'd add a recipe for a really loved dip..... Carol's Crab Dip 1 package Softened Cream Cheese 1 bottle Kraft Seafood Cocktail Sauce Approximately 4 ounces of Crab meat (broken into small slivers) 1 box Ritz or similar crackers Spread softened cream cheese on flat serving plate (I use a small one, about the size of a dinner plate). Pour entire bottle of cocktail sauce over the cream cheese and spread evenly. Spreading evenly, put crab meat on top of cocktail sauce. Serve with crackers for dipping. Although I have not done this (yet), this could probably be done on individual crackers and served, rather than as dip. Everytime I served this, it has been the hit of the event. Hope you enjoy as well!!
Carpaccio with Capers in White Truffle Oilfrom Yardley, PA, USA This is a very basic recipe that can be easily built open to suit your tastes. Try adding your own seasonings to this to get it just right. 8 oz filet mignon 1 1/2 - 2 T white truffle oil capers for garnish fresh ground black pepper for garnish Freeze filet for an hour to prepare it for cutting. Slice the beef into paper-thin slices across the grain and arrange in a plate. If you're adding your own seasonings, whisk them together with the white truffle oil in a small bowl. Otherwise, skip this and simply drizzle the oil over the arranged beef. Optionally, season with salt, hot pepper flakes, or any other dry seasoning and let sit for five to ten minutes. Garnish with the capers. Serves 2.
Carrot And Apple Bake from UK Carrot And Apple Bake This is 1 of 100 new vegetarian recipes added to The UK Recipe Archive this week. Most recipes are from cookbooks. There are now 500 similar recipes on-line at The UK Recipe Archive in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Carrot And Apple Bake - The Carrot Cookbook Recipe By : The Carrot Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Veg05 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups carrot coins -- sliced thinly 2 medium apples -- diced 1/8 cup onion -- minced salt to taste 2 tablespoons brown sugar 1/4 cup water 2 tablespoons butter or margarine 4 slices lemon -- sliced thinly Preheat oven to 375_F. In a covered casserole combine the carrots, apples, onion, salt and brown sugar. Mix them together well. Add the water, dot the mixture with butter or margarine and top with the lemon slices. Cover the casserole and bake for 20 to 30 minutes, or until the carrots are tender. Serve at once. Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6
Carrot and Orange Soup I'm reluctant to submit a recipe I haven't tried myself. This one was in the recipe carousel at the local supermarket (Foodtown Market in sunny Tauranga) and it sounded interesting. If anyone tries it, please let me know how you liked it! Greetings from Rayna in beautiful New Zealand. Rayna@iconz.co.nz CARROT AND ORANGE SOUP 25 g butter 2 cloves garlic crushed 2 onions diced 500 g carrots, shredded 3 cups chicken stock grated rind and juice of two navel oranges cream for garnish Melt butter and saute garic and onion until soft. Add carots and stock and cook until carrot is tender. Place in a food processor or blender and puree until smooth. Stir in orange juice and some of the zest and bring to the boil. Ladle in four soup bowls. Garnish with cream and a little orange rind. This soup could also be served chilled. Serves four.
Carrot Balls from NY, US Easy, and delicious, try them for your next party. Make sure you use sweet carrots for best taste. Sometimes I add a bit of honey to the recipe. 2 medium sweet carrots coarse grated 8 oz cream cheese 1/2 cup finely chopped walnuts fresh parsley chopped Mash carrots into the cream cheese. Roll in one inch balls. Combine nuts and parsley. Roll in carrot balls to coat . Chill well and serve.
Carrot Cake Here's my FAVORITE carrot cake recipe. It is always a hit at gatherings and has become my most-requested cake recipe. The "secret" is the ORANGE! Personally, I do not like raisins in carrot cake and am glad this one doesn't require them. If it did, I would simply omit them. Carrot Cake (With a Twist) Ingredients: 2 cups flour 2 cups sugar 1/2 tsp salt 2 tsp baking soda 2 tsp baking powder 1 cup salad oil 1 tsp cinnamon 1 tsp allspice 4 eggs 1 orange 2 cups finely grated carrots 1/2 to 3/4 cups chopped walnuts (or pecans) Method: Sift dry ingredients into a large bowl. Add oil and stir well making a very stiff mixture. Set aside. Wash orange and cut into small pieces (leave the peel on!). Put the orange pieces in a blender container and adding one egg at a time, beat the mixture until it is smooth and foamy. Add this mixture to the stiff mixture that was set aside. Mix well. Add 2 cups of grated carrots, mix and then add the nuts. Blend the mixture well. Pour batter into a well-greased or oiled tube pan (bundt pan). Bake in a pre-heated oven at 350 F for 40-50 minutes. The cake is done when it starts shrinking from the sides of the pan. Cool the cake in the pan for 10-15 minutes then invert it onto a cooling rack. Cool completely before icing it (recipe for icing follows). Notes: Instead of using a tube pan, you can bake the cake in a 9"x13" rectangular baking pan. In this case, reduce the baking time to 35 minutes or until done. The cake tastes equally good without the icing. I only ice it on special occasions. Store leftovers in the refrigerator. Icing: 1 (8 oz) pkg Cream Cheese 1 lb Icing Sugar 2 or 3 Tbsp oil or orange juice 1 Tbsp grated orange peel Cream cheese should be at room temperature. Mix all the ingredients together to form a smooth paste. Enjoy! Zarina Alloo zarina@gopher.ccbr.umn.edu Minneapolis, Minnesota USA
Carrot Cake 2 from Aberdeen, Scotland Carrot Cake 2 4 eggs well beaten 1 and a half cups of cooking oil 1 teaspoon of salt 2 teaspoons of cinnemon Half cup of nuts (chopped finely) 2 cups of white sugar 3 cups of plain flour 2 teaspoonfuls of bicarbonate of soda 3 cups of carrot (grated) Half a cup of raisens Mix all ingredients together in a large bowl. Bake in a moderate oven This makes either a large cake, two sponge cakes or a loaf. Icing for cake: Quarter a cup of butter 8oz of philadelphia cream cheese 1 teaspoon of vanilla essence 1 pound of icing sugar Beat all ingredients with an electric mixer until light and fluffy. Makes enough icing for between the layer of cake, sides and top. Can be stored in a freezer if required.
Carrot Cake with Pineapple This turned out a nice golden brown. It tastes pretty good too. Enjoy:-) * Exported from MasterCook Mac * Carrot Cake With Pineapple Recipe By : Country Baking Cookbook Serving Size : 12 Preparation Time :0:10 Categories : Cake Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Batter----- 2 c granulated sugar 3 c unbleached flour 2 tsps baking soda 2 tsps cinnamon 1/4 tsp salt 2 c carrots -- shredded 1 c crushed pineapple -- drained 2 tsps pure vanilla extract 1/4 c olive oil 3 egg whites -- whipped ----Topping---- 8 ozs fat-free cream cheese -- softened 1/2 c powdered sugar 2 tsps pure vanilla extract Preheat oven to 350. Prepare a loaf pan with cooking spray and flour; set aside. To prepare batter, combine granulated sugar, flour, baking soda, cinnamon, salt, and carrots in a mixing bowl. In another mixing bowl, combine crushed pineapple, 2 teaspoons vanilla extract, oil, and egg whites. Mix dry ingredients with wet ingredients just until moistened. Mixture will be thick. Pour mixture into prepared pan. Bake, for 1 hour. Meanwhile, to prepare topping, combine cream cheese, powdered sugar, and remaining vanilla extract in a small mixing bowl. Blend until smooth. Spread over cooled cake. - - - - - - - - - - - - - - - - - - Per serving: 334 Calories; 5g Fat (12% calories from fat); 7g Protein; 66g Carbohydrate; 3mg Cholesterol; 379mg Sodium -- Anita A. Matejka Texas, USA
Carrot Casserole CARROT CASSEROLE 2 lb carrots; peeled,cooked and mashed 2 eggs 3/4 cup milk 1 cup soda crackers, crushed 3/4 cup cheddar cheese, shredded 1/4 cup onion, chopped 1/4 tsp black pepper Dash of cayenne pepper 1/2 cup butter, melted In a casserole dish, mix all ingredients except butter. Smooth out mixture and pour melted butter over top. Bake at 325F for 1 hour; bake for 15 mins longer if recipe is doubled.
Carrot Ginger SoupServes 8. 6 tablespoons unsalted butter 1 large yellow onion, chopped 1/4 cup peeled grated fresh ginger 3 cloves garlic, minced 7 cups vegetable stock or chicken stock 1 cup dry white wine 1-1/2 pounds carrots, peeled and cut into 1/2-inch pieces 2 tablespoons fresh lemon juice 1/4 teaspoon curry powder salt to taste fresh ground black pepper to taste FOR GARNISH plain yogurt or heavy cream snipped chives chopped parsley Preparation 1. In the pot, melt the butter over medium heat. Add the onion, ginger, and garlic and cook for 15 to 20 minutes, stirring frequently. 2. Add the stock, wine, and carrots. Bring the mixture to a boil over high heat. Reduce the heat to medium and simmer uncovered about 45 minutes, until the carrots are very tender. 3. Puree the soup in the pot using the immersion blender or use a regular blender. If using a regular blender you may have to do it in batches. 4. Season with the lemon juice and curry powder. Add salt and pepper to taste. Ladle into bowls and swirl in a spoonful of yogurt or cream. Top with a sprinkle of chives or parsley and serve.
Carrot Muffins CARROT MUFFINS or mini CARROT LOAF -------- ------------ -------------------------------- 1/2 cup vegetable oil 2 Eggs 1 cup sugar 3 carrots -- grated 1 1/3 cups * flour 2 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp nutmeg /or allspice 1/4 tsp ginger 1 cup ** raisins, seedless Beat oil, eggs and sugar until blended. Stir in finely grated carrots. In another bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.{ * I sometimes use half whole wheat flour and half white flour to add more fiber to my diet.} { ** I soak the raisins in hot water for about ten minutes to inflate and soften them.} Then I drain them and add them to the grated carrots. Pour liquids and carrot/raisins into dry ingredients. Stir only to moisten the batter. Scoop into muffin tins. Bake in a 350 F oven for 15 to 20 minutes. P.S. I bought some of those miniature loaf tins at Christmastime. The last time I made this muffin batter I poured it into the mini-loaf tins and baked them in a 350 F oven for 20 to 25 minutes. This made six mini carrot loaves. (They were a novel nutritional treat to take in lunches.) Jane L. Lockhart
Carrot Pickles Carrot pickles (from a vietnamese cookbook) 1/2 c water 1/2 c rice vinegar 1 T sugar 1 t salt shredded carrots (you can also just cut the carrots, but I prefer shredded) Boil the first three ingredients for a few minutes. Remove from stove. Let cool. Once cool, add the carrots. Let soak for at least an hour. Drain before using (each serving). I store in the liquid in the refrigerator. It keeps for several weeks if kept cold. Enjoy! Beth Goodman Maryland, USA
Carrot Pickles Carrot pickles (from a vietnamese cookbook) 1/2 c water 1/2 c rice vinegar 1 T sugar 1 t salt shredded carrots (you can also just cut the carrots, but I prefer shredded) Boil the first three ingredients for a few minutes. Remove from stove. Let cool. Once cool, add the carrots. Let soak for at least an hour. Drain before using (each serving). I store in the liquid in the refrigerator. It keeps for several weeks if kept cold. Enjoy! Beth Goodman Maryland, USA
Carrot Pudding CARROT PUDDING( Portlanalaatikko) Finland 1/2 cup pearl barley 2 cups water 2 cups milk 1 pound carrots, grated 1 1/2 teaspoons salt 2 teaspoons sugar 1 egg, beaten 1/2 cup bread crumbs 2 tablespoons butter Rinse barley in cold water, then in hot water. Drain. Soak in 2 cups water for 8 hours or overnight. Bring to a boil. Add milk gradually. Simmer until barley is almost tender. Add carrots, salt, sugar and egg. Mix well. Turn into greased baking dish. Sprinkle crumbs over top. Dot with butter. Bake at 400 deg F for 1 hour. Serves 6-8 Lei Bronx,NY USA
Carrot Pudding 2Hi everyone! I've been getting ready for the holidays, here's another recipe I dug out of my files!! We serve this sometimes as a side dish on Thanksgiving: CARROT PUDDING 3 eggs, seperated 4 tbs sugar 1 1/2 tbs cornstarch 1 cup milk 3 cups (about 2 pounds) carrots, cooked and mashed 3 tbs butter 1 tsp salt 1 cup fine dry bread crumbs, unseasoned 1 cup half and half or light cream 1/2 tsp fresh nutmeg, grated 1/4 cup cream sherry Beat egg yolks and sugar until lemon colored; set aside. Mix cornstarch with small amount of milk. Heat the remaining milk in saucepan; add cornstarch and stir until smooth and slightly thickened. Stir small amount of the cornstarch mixture (about 1 tsp or so) into egg yolks and sugar. Stir to mix well. Cook and stir the cornstarch and hot milk mixture, over medium heat until smooth and thick. Add carrots, butter, salt and bread crumbs; mixing well. Stir in cream and add sherry and nutmeg; blend well. Beat egg whites until they hold firm peaks. Fold in carrot mixture. Pour into greased 2 quart casserole. Place casserole in a larger pan of hot water and bake in preheated 300 degree oven for 30 minutes. Increase the heat to 350 degrees and continue baking 45 minutes or until knife inserted in center comes out clean. Enjoy!! Julie Michigan, USA
Carrot Salad CARROT SALAD 2 lbs. sliced carrots, cook 1 chopped green pepper until just tender - drain 1 & 1/2 cup chopped celery and cool 1 large onion, sliced SAUCE: Mix together; 1 can tomato soup 3/4 cup sugar 1/2 cup salad oil 1 tsp. salt 3 Tbsp. lemon juice 1 scant tsp. dry mustard Pour over vegetables and let stand overnight. Keeps in refrigerator for weeks.
Carrot Souffle I Have not try this but I think is a nice variation... Carrot Souffle 415 g (15 ounces) Carrot 8 Eggs 1 lt (4 cups) chicken soup 30 g (1 ounce) Cream 30 g (1 ounce) butter 2 lemons salt and pepper to taste Peel the carrots, wash them, and roughfly cut them and cook them in the = chicken soup for 45 minutes. Drain them and reserve 3 Tablespoons of the cooking liquid. Mash the = carrots, Seasoning well. Separate the yolks from the whites. Put the yolks in a bowl with the 3 = Tbls. of soup. Beat well and add to the carrot puree. Beat the whites to soft peaks and add them to the carrot cream. Butter 4 ramekins and fill them with the mixture. Put in a pre-heat oven = on medium heat for eight minutes. Cut the lemons and serve them with the = souffle. Enjoy Eduardo Mueses From: Santo Domingo, Dominican Republic Right in the middle of the caribbean!
Carrot Soup Indienne from Canada Carrot Soup Indienne : Need a recipe for carrot and corriander soup.Has anyone got one please : thanks Lyn Hi Lyn I have a recipe that I developed over 10 years ago that you may enjoy. CARROT SOUP INDIENNE 8 cups water 6 large carrots, peeled and chopped 3 medium potatoes, peeled and diced 3 large celery stalks, including leaves, chopped 1 large onion, chopped 1/4 cup soy sauce 1/4 tsp. crushed corriander 1/4 tsp. ground cumin 1/4 tsp. cayenne pepper 1/4 tsp. chili powder 1/4 tsp. garlic powder 3 tsp. curry powder 2 1/2 cups whole milk, homogenized 8 Tbsp. instant potato flakes In a large cooking pot, add water and bring to a boil. Add chopped carrots, diced potatoes, chopped celery and chopped onion and return to boil. Reduce heat, cover and simmer for 1/2 hour or until carrots are tender. Remove from heat and let cool slightly, about 5 minutes. Puree' soup in blender or food processor in batches until smooth. Return puree'd soup to pot, add soy sauce, corriander, cumin, cayenne pepper, chili powder, garlic powder, curry powder, whole milk and return to boil. Add instant potato flakes and stir in well. Reduce heat and cook for 5 minutes longer, stirring occasionally. Adjust seasonings to taste. Serve hot. Serves 16
Carrot-Pineapple Cake Hi everyone! Here's a great easy dessert, my kids love it! CARROT-PINEAPPLE CAKE 1 1/2 cups all purpose flour 1 cup sugar 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/2 tsp salt 2/3 cup vegetable oil 2 eggs 1 cup carrot, finely shredded 1/2 cup crushed pineapple (I use the crushed out of the can) 1 tsp vanilla Stir together the dry ingredients. Add oil, eggs, carrot, pineapple and vanilla; mix until moistened. Beat with electric mixer for 2 minutes on medium speed. Pour into greased and lightly floured square pan (I use 9 inch square pan). Bake at 350 degrees for 35 minutes. You can frost with cream cheese frosting or serve with sprinkled confectioners sugar on top. Enjoy! Julie Michigan, USA
Carrots Amaretto Title: Carrots Amaretto Categories: Vegetables, Side dish Yield: 6 Servings 1 lb Carrots 3 tb Butter 2 tb Sugar 1/4 c Amaretto Salt and Pepper, to taste Parboil sliced carrots until aldente, about 10 minutes. Drain and rinse under cold water to stop cooking. Can be prepared 2 hours ahead of time. Heat butter over medium heat until melted. Add carrots, sugar and heat to caramelize sugar. Add Amaretto and cook to reduce sauce to a glaze. Season to taste with salt and pepper. Serve immediately.
Carrots Excelsior CARROTS EXCELSIOR Colorful and custardy 2&1/2 cups carrots, cooked, 1&1/2 cups milk mashed and seasoned with 1 cup bread crumbs salt and pepper 1 Tbsp. finely chopped onion 2 egg yolks, beaten 2 egg whites Mix all, except egg whites. Beat egg whites stiff and fold lightly into carrot mixture. Turn into buttered 1&1/2 quart casserole. Bake at 350 degrees for 45-60 minutes, or until knife inserted comes out clean. Serve hot
Cascara de Naranja Confitada from US Candied Orange Peel (Chile) 2 large thick-skinned oranges 3 1/4 cups water 1/4 cup sugar With a vegetable peeler or a zester, cut strips of zest from the orange rind, leaving the bitter white pith behind. Slice the zest into thin julienne. In a small saucepan, bring 1 cup of the water to a boil. Add the orange zest, and boil about 3 minutes. Drain and repeat the boiling for a total of three times, changing the water each time. Drain. In the same saucepan, dissolve the sugar in the remaining 1/4 cup water. Bring the sugar mixture to a boil, and add the orange zest. Simmer over low heat until all the liquid has evaporated, and the zest is covered with the thick syrup, 8 to 10 minutes. Be careful not to caramelize sugar. Transfer the zest to a rack or a lightly oiled baking sheet. Let cool, and store in an airtight container until ready to use.
Cashew Butter from US 2 tablespoons honey 1/3 cup walnut oil 10 ounces (approximately 2 cups) roasted cashews 1/2 teaspoon salt Place the honey in a microwave-safe container and heat in the microwave for 15 seconds. Remove from the microwave and add the oil to the container. Place the nuts and salt in the bowl of a food processor and pulse for 5 seconds. Then, while the processor is running, very slowly drizzle in the honey and oil. Process until an emulsion is formed and the mixture is smooth; this will take approximately 45 seconds to 1 minute. If the mixture is too thick and doesn't spread easily, add a little more oil. Yield: Approximately 1 to 1 1/2 cups
Cashew Chicken from Netherlands 3 chicken breast, bonend and skinned 1/2 lb. Chinese pea pods 1/2 lb Chinese Mushrooms 4 green onions 2 cups Bambooshoots, drained 1 cup Chickenbroth 1/4 cup Soy sauce 2 tb. Corn starch 1/2 ts Sugar 1/2 ts salt 4 tb. Peanut oil 1 pack Cashew nuts (about 4-oz) Prep. method Slice breast horizontally into very thin slices nad cut into squares. Place on tray. Prepare vergetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and stir fry 1 min. shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quikly, turning often until it looks like opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook until thikend, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediatly. Have fun, Greetings Edward.
Cassava TidbitsRecipe By : Liz Lampotang Serving Size : 1 Preparation Time :0:00 Categories : Snacks 1 package Cassava 450 Grams, Grated 1 cup Milk (8 oz) 200 grams sugar 1 teaspoon vanilla Heat water in steamer till boiling. Mix ingredients. Cassava should be defrosted. Put in dish. Steam for about 20 to 25 minutes until softly set. Test if cook by dipping a fork or a knife in the middle. When cooked allow to cool. Cut into small pieces and roll in dessicated coconut. Important: Do not allow mixture to stand in dish. Steam straight away, otherwise ingredients will tend to separate.
Casserole Variety 2 If you decide to use the Hash Brown Potatoes recipe below, I used 4 patties for each casserole recipe and broke them into small pieces. It worked real well. I hope you enjoy these:-) * Exported from MasterCook Mac * Countdown Casserole Recipe By : Quick & Easy Casseroles Serving Size : 6 Preparation Time :0:10 Categories : Casserole Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tsp olive oil 2 c ground turkey breast -- cooked 1/2 c onions -- chopped 1/2 c bell peppers -- chopped 3 c frozen corn -- thawed 4 c Hash Brown Potatoes 3/4 c skim milk 1/2 tsp salt 1/4 tsp black pepper 1/2 c fat-free cheddar cheese -- grated Preheat oven to 375. Prepare a 2-quart casserole dish with cooking spray; set aside. In a skillet, heat oil over medium heat. Add turkey, onions, and bell peppers. Cook until turkey is longer pink and vegetables are tender. Stir in corn, hash brown potatoes, milk, salt, and black pepper. Bake, covered, for 30 minutes or until heated through. Top with cheddar cheese. Bake for 3 minutes more or until cheese has melted. - - - - - - - - - - - - - - - - - - Per serving: 333 Calories; 10g Fat (25% calories from fat); 21g Protein; 44g Carbohydrate; 60mg Cholesterol; 761mg Sodium Nutr. Assoc. : 0 694 0 0 0 0 0 0 0 0