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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
24-hour Vegetable Salad I have made this salad a few times and plan to make it again for Easter. It is very good and can be made ahead of time. It is similar to a seven layer salad. Enjoy:-) * Exported from MasterCook Mac * 24 Hour Vegetable Salad Recipe By : Better Homes And Gardens New Cook Book Serving Size : 8 Preparation Time :0:10 Categories : Vegetable Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 c iceberg lettuce 1 c mushrooms -- sliced 1 c peas 1 c carrots -- sliced 3 egg whites hard cooked and sliced 6 slices low-fat bacon -- cooked and crumbled 1/2 c fat-free cheddar cheese -- grated 3/4 c fat-free mayonnaise 1 1/2 tsps lemon juice 1/2 c fat-free cheddar cheese -- grated Place lettuce in bottom of a serving bowl, about 8" in diameter. Layer mushrooms on top. Then layer peas and carrots. Arrange egg white slices and bacon over vegetables. Top with 1/2 cup cheddar cheese; set aside. In a mixing bowl, combine mayonnaise and lemon juice in a mixing bowl. Spread mixture over top of salad sealing to edge of bowl. Sprinkle with remaining cheese. Cover and chill for 24 hours. Before serving, toss to coat the vegetables. - - - - - - - - - - - - - - - - - - Per serving: 79 Calories; 2g Fat (25% calories from fat); 5g Protein; 9g Carbohydrate; 8mg Cholesterol; 376mg Sodium -- Anita A. Matejka Texas, USA
4 and 20 Meat Pie from NSW, Australia Categories: beef, australian, pie, meat, 20, 4, a Yield: 12 Servings BASE 8 oz Flour 1/2 ts Salt 1/4 pt Water 2 oz Beef drippings TOP 12 oz Puff pastry Beaten egg for glaze FILLING 1 lb Minced beef 1 "cube" beef stock 1 ts Salt Pepper to taste 1/2 pt Water 1 pn Nutmeg 3 tb Flour Brown food coloring Mix all base ingredients thoroughly. Roll out to about 1/8" thickness. Roll out puff pastry to 1/4" thickness. Saute the beef. Dissolve the stock cube in the water, add to beef. Season to taste. Sprinkle with flour and cook till flour is browned and incorporated well. Adjust seasoning and coloring to taste. Make pies by putting scoops of about 1/4 cup on the base crust. Egg glaze around the filling and top with the puff pastry, using the egg glaze as a "glue" (try not to leave large air pockets). Cut around the filling, creating individual pies. Brush the top with more egg glaze for color and bake at 350 degrees till puffed and browned.
6 Foot Party Sandwich from NY, USA 1, 6 foot bread (Italian) whole 4 pounds thin slice cold cuts (turkey, salami, pastrami, bologna, etc. etc.) 2 pounds assorted sliced cheese 1 head of ice burg lettuce knife shredded 1 quart jar of mayonnaise several onions very thin sliced 6 large tomatoes thin sliced 1 quart jar of kosher dills thin sliced salt, pepper optional: 1 plastic jar of mustard long toothpicks Here are my tips and advice: Order a large bread from your deli or bakery . In my area the bread costs about $20 plus a refundable fee for the board it comes on. I have been making my own 6 foot subs for years for all sorts of parties and I enjoy the ingredients of my choice. Obviously to do this one needs a large enough vehicle to retrieve the bread and counter space to prepare! Pick up the bread on the day you plan to serve this. It will fit into a van. One needs a long table to lay the bread with board on. Slice bread in half with a serrated knife.One person to help hold the bread and the other to slice. Spread one half of bread with mayonnaise and the other half with mustard. Then layer on the meats and cheeses. Then layer the onions, tomatoes, lettuce and pickles. Salt and pepper to taste. Add anything else you want to (sliced or hot peppers etc. etc. ) Carefully place on top half of bread to cover. It takes two people to do this. Use long wooden bamboo skewers or very long toothpicks to secure sections of the sandwich together. One can cut a good 30 pieces - more if cut a bit smaller. Unless one has a cooler to store the sandwich, it is best to prepare the sandwich just before serving time. It takes me about 10 minutes to do this. I usually slice the vegetables ahead of time using a hand mandolin or slicer. Vegetables are then stored in plastic storage bags the morning I plan to make the sandwich. I usually try to buy the cold cuts ahead of time on sale. Most cold cuts freeze well. The hardest part is having room enough to prepare the sandwich. The best part is eating it!!!! Of course potato salad, macaroni salad and other party salads are great accompaniments.
A Jad from Korat, Thailand (Cucumber Pickle) 4 tablespoons rice vinegar 1 teaspoon sugar 2-3 tablespoons cucumber, very coarsely chopped, or sliced 2 shallots (purple onions) chopped 3-4 red and green prik ki nu (birdseye chillis), thinly sliced. Combine the ingredients, and leave to stand overnight. Regards Colonel Ian F. Khuntilanont-Philpott Systems Engineering, Vongchavalitkul University, Korat 30000, Thailand
A La Carte Mediterranean Vegetable Frittata from UK A La Carte Mediterranean Vegetable Frittata Yes, 926 new recipes have been added to The UK Recipe Archive this week in both Mastercook and Mealmaster formats including - 127 recipes from Carlton Food Network (UK) 119 recipes from Gourmet and Bon Appetit of September 1995 100 recipes from Food & Wine magazine 100 recipes from Home Arts magazines 100 recipes from Midwest Living magazine .....plus others! To download go to - http://www.ukrecipes.co.uk/ * Exported from MasterCook * A La Carte Mediterranean Vegetable Frittata Recipe By :Midwest Living Magazine Serving Size : 1 Preparation Time :0:00 Categories : midwest1 Midwest Living Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 eggs 2 Cups half-and-half or light cream 2 1/2 Cups Italian bread cubes 1/2 Cup onion -- finely chopped 1/2 Cup green or red sweet pepper -- finely chopped 1 Tablespoon cooking oil 1/2 Medium zucchini -- halved lengthwise -- sliced 1/4 Cup crimini shiitake or button mushrooms -- sliced 1/4 Teaspoon salt 1/8 Teaspoon pepper 1/8 Teaspoon dried oregano -- crushed 1/8 Teaspoon dried basil -- crushed 2 cooked artichoke hearts -- quartered (you can use canned or thawed frozen) 2 Cups Gruyere cheese -- 8 oz shredded 1 Cup cheddar cheese -- 4 oz shredded In a large bowl, whisk eggs and cream together till combined. Add bread cubes. Cover and chill 1 hour. In a medium skillet, cook the onion and red or green pepper in cooking oil till vegetables are tender, but not brown. Add the zucchini and mushrooms; cook till zucchini is just crisp-tender. Remove from heat. Stir in salt, pepper, oregano and basil. Stir into eggs with the artichoke hearts, shredded Gruyere cheese and 1/2 cup of the shredded cheddar cheese. Pour into a 2-quart square (8x8x2-inch) baking dish. Sprinkle with the remaining 1/2 cup cheddar cheese. Bake in a 325ø oven for 55 minutes or till mixture appears set when you shake it gently. Remove from oven. Let stand for 5 to 10 minutes. Makes 6 servings. - - - - - - - - - - - - - - - - - - - Per serving: 2123 Calories (kcal); 157g Total Fat; (66% calories from fat); 145g Protein; 35g Carbohydrate; 1853mg Cholesterol; 2967mg Sodium Food Exchanges: 0 Grain(Starch); 19 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 19 Fat; 0 Other Carbohydrates NOTES : Whether you bake it for brunch or lunch, guests will approve of this stratalike omelet. The cheesy, veggie filled specialty comes from A La Carte in Wilmette, Illinois.
A Snack to Die For A SNACK TO DIE FOR I tasted this at a party and couldn't stop eating it! These are the measurements my friend gave.I don't have specifics. All you need to have is enough melted chocolate to evenly cover the dry stuff. 1 box multigrain chex cereal 1 large jar of dry roasted peanuts 1 small bag of pretzel twists 2 packages of white chocolate chips 1/4 cup oil Mix together the cereal, nuts and pretzels. Melt the white chocolate chips with the oil over lowest heat. Pour this evenly over the dry mixture. Place in a pan and freeze firm.Then break apart mixture and place into a serving container. A wonderful party nibbler. Note: chex breakfast ceral are tiny squares of oats, corn, wheat , rice etc.
A to Z Bread from posted by copycat at IDunno's. 2 cups sugar 3 eggs, lightly beaten 1 tablespoon vanilla 1 teaspoon baking soda 2 teaspoon ground cinnamon 1 cup chopped walnuts 1 cup vegetable oil 2 cups A to Z ingredients 3 cup flour 1 teaspoon baking powder 1 teaspoon salt In a mixing bowl, combine the sugar, oil and eggs; mix well. Stir in A to Z ingredients of your choice and vanilla. Combine flour, cinnamon, baking powder, baking soda and salt; Stir into liquid ingredients just until moistened. Stir in nuts. Pour into two greased 8 X 4 X 2 inch loaf pans. Bake at 325 degrees for 55 - 65 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Yield 2 loafs. A to Z ingredients ( your choice ) Apples, peeled and shredded Applesauce Apricots ( dried ), chopped Bananas, mashed Carrots, shredded Coconut Dates, pitted and chopped Figs ( dried ), chopped Grapes ( seedless ), chopped Oranges, peeled and chopped Peaches, peeled and chopped Pears, peeled and chopped Pineapple ( canned ), Crushed and drained Prunes, pitted and chopped Pumpkin, cannedRaisins Raspberries, unsweetened fresh or frozen Rhubarb, chopped fresh or frozen Strawberries, fresh or frozen Sweet potatoes, cooked and mashed Zucchini, peeled and grated http://www.IDunno4Recipes.com
A Trio of LatkesBasic Mix For One recipe Approximately 1/2 cup flour( could be matzoth meal instead ) 1/2 tsp salt or to taste fresh grated black pepper to taste 1/2 tsp baking powder 1 very large onion finely grated ( divided , larger amount goes for potato pancake recipe ) minced fresh garlic ( optional ) esp. nice in zucchini recipe 1 Tbs fresh chopped or dried parsley for potato pancake recipe 1/2 tsp cinnamon for sweet potato recipe 2 to 4 large eggs Vegetables: 6 medium Yukon Gold potatoes ( or yellow potatoes ) fine chopped/ grated 1 medium zucchini shredded skin on 1 medium sweet potato, peeled and finely chopped or fine shredded or fine grated Oil to fry Accompany with: applesauce, sour cream, maple syrup, mango chutney etc. I made this ratio for a latke party. One may use only one recipe if desired. I made all 3 varieties and had some leftovers; which may be reheated in the oven. However fried foods taste best freshly made and when served immediately ! Into each of three mixing bowls place the flour, salt, pepper, baking powder and stir well. Grate one large onion and divide into the 3 bowls, using more onion for potato pancake batter. For Potato pancakes peel and chop raw potatoes in food processor ( metal blade ) - or finely grate by hand. ( place peeled potatoes in ice cold water as you finish peeling them ) Place grated potatoes in colander to drain off liquid. Then place potatoes in clean kitchen towel and squeeze out excess water by hand ( you will be amazed how much is squeezed out ). Place potatoes into bowl with batter ingredients and add 2 to 3 large eggs, some fresh chopped or dried parsley to taste and mix well by hand to achieve thick batter consistency For Zucchini pancakes: shred zucchini and press out excess liquid in colander. Add to dry ingredients with 3 eggs, and mix well. Garlic is a nice addition here. For Sweet potatoes. Peel and finely chop/grate. There is really no excess liquid with raw sweet potatoes. Add to flour mixture and add cinnamon to taste along with 3 eggs and mix well. All recipes should have a thick batter consistency and so one may have to adjust the amount of flour & eggs etc to achieve that consistency Heat oil in a heavy duty skillet ( at least one inch deep ) to about 360F med high heat until oil is wavy and a drop of batter placed into oil will float to top and sizzle. Too cold oil and fry foods get greasy and soggy , too hot, fried foods brown and don't cook through Drop batter by heaping tablespoons/or level mixing spoons and spread out top with bottom of spoon. Fry each side till golden brown several minutes each side and turn to other side frying till golden brown again; ideally turning each pancake over just one. Drain on paper toweling, remove and place on serving platter. Or keep warm in 200F oven until all are fried and ready to serve. Serve with your favorite condiments. Yield: for each type of pancake recipe: approximately 10 to 12 servings all depends how large they are when going into oil to fry. Note: Leftover batters may be saved ,and baked into a kugel, in greased pan in 350F oven till golden I often mix both the zucchini and potato batters for a kugel. The sweet potato latkes( natural sugars in sweet potatoes ) may tend to burn more quickly when fried.
A&W Sauce for Coney-style FriesOne of my daughters who enjoys easy fast foods, shared this recipe and told me it is very tasty indeed. I guess A&W used to serve this on their menu at one time. I never heard of this but some of you may enjoy the recipe. 1/2 small onion, chopped. 1 pound lean hamburger meat. 1 can tomato soup undiluted 1/3 tomato soup can of water. 1 package of Taco Seasoning Mix. A few crushed chili flakes French Fries Saute onions in a little oil in a large sauce pan until opaque. Add hamburger meat and brown thoroughly. Add tomato soup and water. Mix in Taco Seasoning Mix and crushed chilies and stir well. Cover and simmer for about a half hour. Serve the meat sauce over freshly prepared French fries. Daughter's note: Adding some shredded cheese over the fries is optional. Yield 4 servings
Aash e ReshtehServes 4. Reshteh, 400 grams (reshteh is similar to spaghetti in shape and should be obtained in Iran or from an Iranian store) Herbs (parsley, spinach, dill, coriander, and spring-onion ends, in equal amounts), 1 kg Chick-peas, 150 grams Black-eye beans, 150 grams Lentils, 150 grams Dried mint, 4 spoons (or 200 grams of fresh mint) Medium onions, 4 Kashk, two glasses (kashk is thick whey and should be obtained in Iran or from an Iranian store) Flour, 2 spoons Cooking oil Salt Black pepper Soak chick-peas, black-eye beans, and lentils in warm water for about two hours. Peel and thinly slice onions. Fry in oil until slightly golden. Save half of the fried onions for later use. Add chick-peas, black-eye beans, lentils, salt, and pepper to onions. Add 2-3 glasses of hot water and cook over medium heat for about 30 minutes. If necessary, additional hot water should be added while cooking. Wash and finely chop the herbs. Add to the mix, and continue cooking over medium heat for about 15 minutes. Dissolve flour in a glass of cold water, add in, and mix well. Add reshteh and cook over low heat for 10-15 minutes. Strands of reshteh should remain intact and uncut. Remove the mix from heat, and pour kashk evenly over it. Add fried onions on top. Fry dried mint in oil for a few minutes. (If fresh mint is used, wash and finely chop it, then fry in oil.) Also add fried mint on top of Aash-e Reshteh and serve.
Abóbora RefogadaBrazilian Stewed Pumpkin 1 lb pumpkin, seeded, peeled and cut into 1 in square pieces 2 tablespoons cooking oil 1 clove garlic, minced 2 scallions, minced salt and pepper to taste Place the pumpkin, butter, garlic and scallions in a saucepan. Cook over medium heat, stirring, until the butter melts. Cover, reduce the heat and cook until the pumpkin is fork tender. Stir the mixture occasionally so that it does not stick. Season and cook for 3 more minutes. Serve warm.
Acapulco Sunrise from USA Acapulco Sunrise I though I'd sort through my Mexican Cookbook. Most all collected of the net. Collected by keyword, hence the begining recipe. Starting with A: * Exported from MasterCook Mac * Acapulco Sunrise Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Mexico A - Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 c Tequila 1 tbsp Lime juice 1 tbsp Curacao 1 tsp Creme de cassis 1 c Club soda Lime slice to garnish Into a cocktail shaker, pour tequila, lime juice, curacao, creme de cassis, and plenty of crushed ice. Shake until well combined. Get a tall cocktail glass and fill it halfway with ice. Strain drink into the glass. Pour some soda on top. Stir and garnish with the slice of lime. - - - - - - - - - - - - - - - - - - Per serving: 193 Calories; 0g Fat (0% calories from fat); 0g Protein; 8g Carbohydrate; 0mg Cholesterol; 50mg Sodium
Acar This is a very light salad. The dressing is reminiscent of the cucumber salads served in many Japanese restaurants. * Exported from MasterCook * Acar (Indonesian Garden Salad) Recipe By : Craig Claiborne - The New New York Times Cookbook Serving Size : 8 Preparation Time :0:15 Categories : Salads Vegetables Cabbage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water -- cold 1/2 cup white vinegar 1 slice ginger root -- crushed 3 1/2 tablespoons sugar 3 teaspoons salt 1 each yellow onion -- thinly sliced 5 cups cabbage -- thinly sliced 1 cup carrot -- finely shredded 2 cups cucumber -- thinly sliced In salad bowl combine first five ingredients. Add vegetables. Toss thoroughly and refrigerate at least one hour. - - - - - - - - - - - - - - - - - - NOTES : Submitted to World Recipes by: Barbara Zack April 5, 1997
Achiote Marinade from USA Achiote Marinade I though I'd sort through my Mexican Cookbook. Most all collected of the net. Collected by keyword, hence the begining recipe. * Exported from MasterCook Mac * Achiote Marinade Recipe By : Contemporary Southwest, Cafe Terra Cotta Cookbook, pg. 104 Serving Size : 8 Preparation Time :0:00 Categories : Fish & Seafood Mexico BBQ, Grill, Mop, Rub, Maran Southwestern & Texas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 c anchiote paste -- * see note 2 c orange juice 1 tsp garlic -- chopped 1 tbsp olive oil 1 tbsp brown sugar 1 pinch ground cumin 1 pinch ground coriander 1 pinch oregano salt and pepper -- to taste *note: May be purchased at Mexican specialty products stores or in the Mexican food section of some groceries. Mix the marinade ingredients together. Marinate chicken, pork, fish, or seafood from 3 hours to overnight. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 50 Calories; 2g Fat (32% calories from fat); 0g Protein; 8g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Achiote Paste from USA Achiote Paste * Exported from MasterCook Mac * Achiote Paste Recipe By : TOO HOT TAMALES PANTRY STAPLES SHOW #TH6289 Serving Size : 1 Preparation Time :0:00 Categories : Mexico Southwesten - Tamales Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tbsps annatto seeds 1 tsp cumin seeds 1 tsp oregano 6 allspice berries 1 tsp sea salt 4 garlic cloves -- pressed 4 tbsps lime juice Combine the annatto seeds, cumin seeds, oregano, allspice berries, and salt in a spice mill or coffee grinder. Grind to a powderlike consistency. In a small bowl, mix the powder with the garlic and lime juice. Store in an airtight container, in the refrigerator. Use for Cochinita Pibil or any grilled seafood. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 132 Calories; 3g Fat (16% calories from fat); 3g Protein; 36g Carbohydrate; 0mg Cholesterol; 1910mg Sodium
Adam's Low-Fat Enchiladas Adams low-fat enchiladas 2.5 ilb chicken breast halves, boiled and diced 4 cans reduced-fat cream of chicken soup 3 cups fat-free sour cream 1 small can of green chiles, diced (not hot) 1 small can of black olives (sliced) 3 or 4 green onions, sliced (tops and all) 2 packages flour tortillas (small) 2 cups fat free cheddar cheese 1. cook chicken, cut and dice. 2. In large bowl, combine soup chiles, olives, sour cream and green onions. 3. Remove 2 1/2 cups mixture, then add chicken to other mixture. 4. Put chicken mixture into tortillas and roll up. (don't fill to full) 5. Put in large pan and spoon remaining soup mixture over the top. 6. Cover with cheddar cheese. 7. Cover with foil and bake at 350 for 40 to 50 minutes.... or until hot and bubbly.
Adas Polow Rice with Lentils, Dates, Raisins, and Meat 500 g (1 lb) Basmati long grain rice 500 g (1 lb) meat or chicken 375 g (3/4 lb) lentils 250 g (.5 lb) pitted dates 125 g (1/4 lb) raisins 2 medium onions 1/3 cup oil 1/4 tsp ground saffron salt and pepper 1. After washing the rice thoroughly, soak the rice in salted lukewarm water to cover by 2 inches for 3 to 4 hours. 2. Trim the meat of all fat, cut into small pieces (2 inch cubes), wash and drain. 3. Slice one onion and fry in a little oil until it turns golden brown. Add the meat, salt and pepper and cook over low heat until the meat is well done, 45 minutes to an hour. 4. Cut the dates across into halves and remove pits. Soak the raisins in a little warm water for 25 minutes, strain and dry. 5. Slice the second onion and fry in a little oil until it turns golden. Add raisins and dates and continue to fry for 2 to 3 minutes. Add saffron and mix. Keep warm until the rice is ready. 6. Cook the lentils in a cup of water with a touch of salt. Strain and set aside to mix with the rice later. 7. In a large saucepan, bring 8 to 12 cups of water to a rapid boil. 8. Pour off excess water from rice and pour into boiling water. Bring back to boil for 2 to 3 minutes. Test to see if the rice is ready. The grains should be firm in the center and rather soft on the outside. strain the rice and rinse with lukewarm water. Toss gently in the strainer. 9.Bring 1/4 cup water and 2 to 3 tbs oil to rapid boil. Add layers of rice and lentil interchangeably building the rice and lentil layers up to a dome shape. The last layer should be rice. 10. Poke 5 or 6 holes through the rice to the bottom with the handle of a spoon. Close the lid. Keep on medium heat for 2 to 3 minutes until rice is steaming. Heat up 1/4 cup of water and 2 tbs oil and pour over the rice. Wrap the saucepan lid in a clean tablecloth and cover the pan firmly. Reduce heat to low and cook for 45 minutes to an hour. 11. After removing from heat, place the saucepan in the sink and run cold water under it to cool down. 12. To dish up, gently toss the rice and sprinkle lightly in a dish in a symmetrical mound. Spread the mixture of dates and raisins evenly over the rice and complete the dish by spreading the meat on top. 13. Remove the crusty bottom and serve in a separate plate.
Adobo I was requested to submit this recipe here. This is a very common Filipino dish and very practical for tropical countries because of the lack of electricity and appliances in villages and it can keep for days without refrigeration. This dish however has become one of the Philippine favorites even in cities and towns. ADOBO 1 Kg. cubed Pork (best with the fat) 1 Chicken chopped into small pieces (Optional) 1 cup Soy Sauce 3/4 cup vinegar 2 pcs. Laurel Leaves 1 Tbs. Peppercorns 1 clove garlic, chopped Combine all ingredients in a caserole and bring to a boil. Bring heat to medium and simmer until meat is very tender. Some would transfer the dish to a wok and fry the dish in its own oil until the pork and chicken are shredded. Serve with rice. Most families do this purely with pork. For variation it is also good to include chicken slices. This they call Chicken-Pork Adobo. ED MONTALVAN P.O. Box 232 9000 Cagayan de Oro City Philippines edmon@cc.xu.edu.ph http://beehive.twics.com/~mbasa/edmon
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 Tofu from Finland 1 (12 ounce) package extra-firm tofu 3 tablespoons cornstarch oil for frying 2 green onions, chopped 2 tablespoons hoisin sauce 1 Cut tofu into 12 cubes. Place cornstarch on a plate or in a shallow bowl and dredge tofu in it, coating thoroughly. 2 Heat enough oil so that tofu will be half-way submerged. Fry tofu in hot oil for 3 to 5 minutes on each side, or until crispy. Drain on paper towels. 3 Sprinkle green onions over tofu and drizzle with hoisin sauce. Serve immediately.
Agneau Roti a la Bretonne ROAST LAMB WITH BEANS (Agneau roti a la Bretonne) france from: the wonderful world of cooking 5 lbs lamb shoulder roast 1 teaspoon salt 1/4 teaspoon black pepper 1 cup lima beans, parboiled 1 cup navy beans, parboiled small piece of salt pork 6 parsnips, cut in strips Rub lamb with salt and pepper; Place in roasting pan. Sear in 500 deg.F. Oven for 15 minutes. Put parboiled lima and navy beans around lamb in roasting pan. Place strips of salt pork over beans. Bake at 350 degs F until roast is tender, about 2 hours. Add parsnips 1/2 hour before roast is taken from oven. Serve roast on hot platter, surrounded by beans. Garnish with strips of parsnips. serves 6 Lei, Bronx,NY USA
Agnolotti Ignudi al Mascarpone Linda Place Title: AGNOLOTTI IGNUDI AL MASCARPONE (MEAT BALLS IN MASCARPONE Categories: Sausage, Ham, Italian Yield: 8 Servings MMMMM-------------------------MEAT BALLS------------------------------ 4 oz Prosciutto; in one piece 4 oz Pancetta; in one piece 2 Italian sausages without -fennel seed 4 tb Unsalted butter 4 Extra-large eggs 3/4 c Bread crumbs, unseasoned 5 tb Parmesan cheese; grated Salt & black pepper to taste MMMMM---------------------TO COOK MEAT BALLS-------------------------- 4 qt Chicken broth MMMMM---------------------------SAUCE-------------------------------- 8 tb Unsalted butter 1/2 lb Mascarpone 1/2 c Heavy cream Salt & black pepper to taste 1 pn Freshly grated nutmeg MMMMM--------------------------TO SERVE------------------------------- 8 tb Parmesan cheese; grated Cut the prosciutto and pancetta into small pieces and remove the casing from the sausages. Using a meat grinder, grind together the prosciutto, pancetta, and sausages. Place the ground meat in a crockery or glass bowl, add the butter and eggs, and mix very well with a wooden spoon until the butter is completely incorporated. Add the bread crumbs and Parmesan, and season with salt and pepper. Cover the bowl and refrigerate for at least 1 hour before using. When ready, bring the broth to a boil in a large pot over medium heat. Meanwhile, place a large skillet with the butter over low heat. When the broth reaches a boil, start shaping the meat mixture into tiny meat balls; a heaping tablespoon of mixture will be enough to prepare several. Make sure the meat balls are solid with no holes inside. Drop the balls into the boiling broth a few at a time, and as they rise to the top, tansfer them with a slotted spoon to the skillet containing the butter. When all the meat balls are cooked and in the skillet, add the mascarpone and heavy cream. Mix very well and simmer for 1 or 2 minutes, or until the mascarpone is completely dissolved. Season with salt, pepper, and nutmeg. Mix very well, then transfer to a warmed serving platter. Serve immediately, with some Parmesan on the side. Source: "Bugialli on Pasta" by Giuliano Bugialli MMMMM +----------------------------@---------------------------------------+ | Janet Morrissey @ "There are two means of refuge from | | "Mostly Harmless" @ the misery of life: music and cats." | | janetm@online1.magnus1.com @ - Albert Schweitzer | +----------------------------@---------------------------------------+
Ahi Tuna Tartare on Sesame Wonton CrispsRecipe courtesy MSNBC Interactive and NBC's "Today Show". Serves 24 Sesame Wonton Crisps 12 wonton wrappers (can substitute egg roll wrappers) 2 tablespoons olive oil 3 tablespoons sesame seeds Tuna Tartare 6 ounces sushi-grade tuna, cut into 1/4-inch dice 2 tablespoons green onions, green parts only, finely chopped 2 tablespoons sesame seeds, toasted 2 tablespoons soy sauce 1 teaspoon sesame oil 1 teaspoon peeled and grated fresh ginger 1 clove garlic, minced 3/4 teaspoon orange zest 2 tablespoons cilantro, finely chopped 1/2 teaspoon kosher salt 1 avocado, cut into 1/4-inch dice 2 teaspoons lime juice Cilantro sprigs for garnish Sesame Wonton Crisps: Preheat oven to 350�F. Line a baking sheet with parchment paper. Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack. Tuna Tartar: Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well. Assembly: Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour.
Aïgo Bouïdo from Chicago, IL 4-1/3 cups water 6 garlic cloves, crushed 1/2 teaspoon salt small sprig of fresh sage small sprig of fresh thyme 1 egg yolk 6 slices of French bread, brushed with olive oil Bring the water to a boil. Add the garlic and salt and boil for another 10 minutes. Add the herbs. Remove the pan from the heat and allow the herbs to steep for about 10 minutes. Remove the herbs. Blend the yolk with some of the cooled broth, then stir it back into the soup to thicken it. Place the oiled bread into the soup bowls, pour the soup over the bread and serve immediately.
Aioli SauceAIOLI SAUCE (spain) from: The wonderful world of Cooking This sauce is used to accompany hot or cold fish dishes. 8 garlic cloves 1 cup oil 1/4 teaspoon salt 2 egg yolks juice of 1/4 lemon Crush garlic in press or mortar. Add oil gradually, beating in until a thick heavy paste is formed. Add salt and egg yolks. Continue beating. Add juice of lemon slowly while beating. yield 1 1/2 cups Lei Gui Bronx, NY USA
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/
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.
Alfalfa and Avocado with Sesame Mayo from Tipperary, Ireland Serves 4 3oz sesame seeds 4oz unblanched almonds 4 tbsp olive oil 1 tsp Dijon mustard 1 lemon, juice only 1 tbsp cider vinegar 2 tsp tamari soy sauce (optional) pinch of ground black pepper 3 tbsp water 2 perfect avocados - ½ per person 4oz alfalfa sprouts, rinsed and drained 1. Reserve a spoonful of the sesame seeds and roast the rest in a dry pan for 5 minutes. 2. Put everything else, except the avocado and alfalfa, into a blender or food processor. Whiz on full power until you have a mayonnaise-like sauce. You may need to add a little extra water or lemon juice. 2. Cut the avocados in half and remove the stones. Place the cut sides down and score the skin with the tip of a sharp knife down the middle. You should now be able to gently pull off the skins in two pieces, leaving the pear halves intact. 3. Divide the alfalfa sprouts evenly between four serving plates, flatten the mounds a little and gently loosen them. Place an avocado half on top of the sprouts and cut it across into slices, holding it together with the other hand. Push gently to fan out the slices evenly. Pour the sauce on top and sprinkle with the remaining seeds. Serve as a lunch of first course. Note: As always, choosing the perfect avocado is the difference between heaven and dreadful disappointment. Choose them evenly green and giving to slight pressure at the stem end. The black knobbly type, or Hass, is trickier to judge as the skins are very hard even when the fruit is soft inside. If they are hard in the shop, buy them anyway and wait 3-4 days before making this dish, while the avocado ripens to perfection in your kitchen.
Alfredo Sauce Alfredo Sauce 1 8oz. package Cream Cheese 3/4 cup grated Parmesan Cheese 1/2 cup margarine 1/2 cup milk In large saucepan blend all ingredients over low heat until smooth. Sauce is ready to pour over hot pasta. >From the Kitchen of Cathy Carroll Bakersfield, Ca. USA **************************************************************************** ** :) Cathy Carroll :) :) "An object in possession :) seldom retains the same :) charm that it had in pursuit." misha@bak2.lightspeed.net :) -PLINY THE YOUNGER :) **************************************************************************** **
Alfredo Sauce 2 LOW FAT ALFREDO SAUCE 1 can evaporated skim milk 6 oz. Parmesan cheese - low fat Pepper to taste Warm milk, add cheese until melted and thickened. Add pepper. I usually add a medium white sauce to make more and lighten the taste. Also, crab meat, broccoli, spinach, mushrooms can be added; mixed or separately. Have fun with it and pour over pasta. (White sauce is also good made with evaporated skim milk.)
Alfredo Sauce 3LOW-FAT ALFREDO SAUCE 2 c. low-fat or skim milk 1 c. Parmesan cheese 1/2 tsp. basil 1/2 tsp. garlic powder 1/2 tsp. salt 2 tbsp. cornstarch Pepper to taste Heat milk over medium heat and add spices. When hot add Parmesan cheese. Mix cornstarch with 2 or 3 tablespoons of milk and add to hot mixture. Heat until thickened. Mix with fettucini noodles, spaghetti or angel hair pasta and serve. Sauce is enough to serve 4.
Alfredo Sauce 4NON-FAT ALFREDO SAUCE WITH A "KICK" 1/2 to 1 c. non-fat or lowfat cottage cheese 1 or 2 tbsp. lemon juice to taste Lemon pepper to taste Salt to taste Garlic salt to taste 1/3 c. non-fat milk 1/3 to 1/2 mild picante sauce Mix all ingredients in blender. Do not heat, mixture will separate. Serve over angel hair pasta
Alfredo Sauce 5 ALFREDO SAUCE- NOT low fat 4 oz. cream cheese 1/2 stick butter 1/4 c. Parmesan cheese 1/4 c. milk Garlic to taste Soften cream cheese and butter. Add cheese and milk and garlic over low heat. Serve over 8 ounces cooked thin spaghetti noodles. Serves 3.
Alfredo's BBQ Fish MarinadeThis one is from San Jose, California, USA. My husband enjoys fishing. While on a fishing trip for Dorado (Mahi Mahi) to the Gulf of California, Sea of Cortez, he picked up this recipe from one of the local fishing guides. Alfredo's BBQ Fish Marinade 1 Cup Soy Sauce 1 Cup Lime Juice 1 Cup Vinegar 1 Cup Oil 2 Tsp. Pepper 2 Tbsp. Salt 1 Tsp. Lawry's Season Salt 1/4 Cup Sesame Seeds 1 Clove Garlic Minced Mix all the above ingredients in deep dish. Marinate fish for one hour before grilling. Tastes very good on fresh Mahi Mahi or Ahi Tuna. Depending on your preference you can cut back on the salt. I prefer to cut back on the salt by at least half or not add it to the recipe. Try it full strength at least once, then decide.
Algerian CouscousMM: Algerian Couscous ---------- Recipe via Meal-Master (tm) v8.02 Title: Algerian Couscous Categories: Meats, Ethnic Yield: 4 servings 1 Can cooked chickpeas, drain 3/4 To 1 lb. pkg couscous 2 lg Onions chopped 1 Carrot sliced 1 Gr bell pepper, sliced 1 Eggplant,sliced, salted & Rinsed 1 lb Lamb, cut in 2 inch cubes 1 Chicken cut up in 8 parts 3 tb Oil 1 Pimento 4 Tomatoes, seeded, chopped 2 ts Papriks Salt 7 oz Fresh string beans or peas 9 oz Can artichoke bottoms Drained Cayenne pepper 4 oz Butter Place couscous in shallow pan with 4 cups water. Swirl and pour off water imediately in a sieve. Rub couscous well between hands and drop back into pan, making sure couscous is lump free. Let this dry while preparing remainders.Fry onions garlic, pepper, carrot and eggplant with chicken and lamb in oil. Then add chickpeas (if using dried ones) and enough water to cover. Add pimento and salt and pepper to taste. Bring to a boil and fasten collander over kettle to fit snugly.Spoon couscous into collander and let steam for 45 minutes.. then dump couscous back into pan to let dry again.Add tomatoes, beans or peas and cook another 1/2 hour.Now attach collander and let couscous steam another 15 minutes. Add artichoke, canned chickpeas to the stew. Cook a few minutes longer.Add some butter to the couscous and place couscous shaped into a cone on a serving platter. surround by meat and vegetables. Note: this is only one version of many different types of couscous preparation. It is thought that the name of this grain comes from the soft rumbling noise that the couscous makes in a steamer.There is a special couscouspot but a collander can suffice.
Algerian Couscous Title: Algerian Couscous Categories: Meats, Ethnic Yield: 4 servings 1 Can cooked chickpeas, drain 3/4 To 1 lb. pkg couscous 2 lg Onions chopped 1 Carrot sliced 1 Gr bell pepper, sliced 1 Eggplant,sliced, salted & rinsed 1 lb Lamb, cut in 2 inch cubes 1 Chicken cut up in 8 parts 3 tb Oil 1 Pimento 4 Tomatoes, seeded, chopped 2 ts Papriks Salt 7 oz Fresh string beans or peas 9 oz Can artichoke bottoms, drained Cayenne pepper 4 oz Butter Place couscous in shallow pan with 4 cups water. Swirl and pour off water imediately in a sieve.Rub couscous well between hands and drop back into pan, making sure couscous is lump free.Let this dry while preparing remainders.Fry onions garlic, pepper, carrot and eggplant with chicken and lamb in oil. Then add chickpeas( if using dried ones ) and enough water to cover.Add pimento and salt and pepper to taste, Bring to a boil and fasten collander over kettle to fit snugly. Spoon couscous into collander and let steam for 45 minutes.. then dump couscous back into pan to let dry again.Add tomatoes, beans or peas and cook another 1/2 hour.Now attach collander and let couscous steam another 15 minutes. Add artichoke, canned chickpeas to the stew. Cook a few minutes longer.Add some butter to the couscous and place couscous shaped into a cone on a serving platter. surround by meat and vegetables. Note: this is only one version of many different types of couscous preparation.It is thought that the name of this grain comes from the soft rumbling noise that the couscous makes in a steamer.There is a special couscous pot but a collander can suffice.
Algerian Couscous Title: Algerian Couscous Categories: Meats, Ethnic Yield: 4 servings 1 Can cooked chickpeas, drain 3/4 To 1 lb. pkg couscous 2 lg Onions chopped 1 Carrot sliced 1 Gr bell pepper, sliced 1 Eggplant,sliced, salted & Rinsed 1 lb Lamb, cut in 2 inch cubes 1 Chicken cut up in 8 parts 3 tb Oil 1 Pimento 4 Tomatoes, seeded, chopped 2 ts Paprika Salt 7 oz Fresh string beans or peas 9 oz Can artichoke bottoms Drained Cayenne pepper 4 oz Butter Place couscous in shallow pan with 4 cups water. Swirl and pour off water immediately in a sieve.Rub couscous well between hands and drop back into pan, making sure couscous is lump free.Let this dry while preparing remainders.Fry onions garlic, pepper, carrot and eggplant with chicken and lamb in oil.Then add chickpeas (if using dried ones) and enough water to cover.Add pimento and salt and pepper to taste, bring to a boil and fasten colander over kettle to fit snugly. Spoon couscous into colander and let steam for 45 minutes.. then dump couscous back into pan to let dry again.Add tomatoes, beans or peas and cook another 1/2 hour.Now attach colander and let couscous steam another 15 minutes. Add artichoke, canned chickpeas to the stew. Cook a few minutes longer. Add some butter to the couscous and place couscous shaped into a cone on a serving platter. surround by meat and vegetables. Note: this is only one version of many different types of couscous preparation.It is thought that the name of this pasta comes from the soft rumbling noise that the couscous makes in a steamer.There is a special couscous pot but a colander can suffice.
Algerian Vegetable Stew 4 Tbs. Olive Oil 2 medium zucchini cubed 1 large eggplant, peeled and cubed 2 large green bell peppers cut into small pieces 1 med carrot, peeled and cut into small pieces 3 med onions chopped 1 whole head of garlic, peeled and crushed salt and pepper as desired 2 cups water 2 cups stewed tomatoes 1 Tbs dried basil or fresh equivalent A basic and delicious vegetarian dish. . One can add different seasonings as desired. Heat oil in heavy duty pan and cook and stir for several minutes all ingredients except tomatoes and basil. Then cover and cook medium low heat for 45 minutes. Stir in tomatoes and simmer uncovered 15 more minutes. Stir in basil. Adjust seasoning to taste. Yield 8 servings. Serve with rice or couscous.
Alivenca COTTAGE CHEESE DESSERT (Alivenca) Rumania 2 pounds cottage cheese, drained 8 eggs ,beaten or 2 cups Eggbeaters 4 tablespoons corn meal 1 tablespoon cornstarch or cornflour. 1/2 teaspoon of salt or immitation salt 2 teaspoon butter 1 cup sour cream or imitation 1/4 cup sugar Beat the cottage cheese in a bowl until smooth. add the eggs and continue beating untill well mixed. add the corn meal, cornstarch, and salt and beat together. Preheat oven to 350 deg. Butter a 9 inch spring-form pan and pour the mixture into it. Dot with the butter. Bake in a 350 deg oven for 35 minutes or until delicately brown. remove the sides of the spring form. Serve hot, garnished with sour cream and sprinkled with sugar. Note: I prefer some crushed nuts with the sugar, to the sour cream Lei Bronx, NY USA
Alivenca COTTAGE CHEESE DESSERT(Alivenca) Rumania 2 pounds cottage cheese, drained 8 eggs ,beaten or 2 cups Eggbeaters 4 tablespoons corn meal 1 tablespoon cornstarch or cornflour. 1/2 teaspoon of salt or immitation salt 2 teaspoon butter 1 cup sour cream or imitation 1/4 cup sugar Beat the cottage cheese in a bowl until smooth. add the eggs and continue beating untill well mixed. add the corn meal, cornstarch, and salt and beat together. Preheat oven to 350 deg. Butter a 9 inch spring-form pan and pour the mixture into it. Dot with the butter. Bake in a 350 deg oven for 35 minutes or until delicately brown. remove the sides of the spring form. Serve hot, garnished with sour cream and sprinkled with sugar. note: I prefer some crushed nuts with the sugar, to the sour cream Lei Bronx, NY USA
Almond and Herb-Crusted Trout from New Jersey, USA Almond and Herb-Crusted Trout Almond and Herb-Crusted Trout Southern Living Holidays & Celebrations Serves 8 2/3 cup saltine cracker crumbs 1/3 cup ground almonds 3 tablespoons chopped fresh thyme 1/2 teaspoon pepper 2 pounds trout fillets 1/2 cup milk 2/3 cup vegetable oil Combine cracker crumbs, ground almonds, 3 T chopped thyme, and pepper in a shallow bowl; stir well. Dip trout fillets in milk. Dredge fillets in cracker crumb mixture. Pan fry fillets, a few at a time, in hot oil in a large heavy skillet 3 minutes on each side or until golden. Drain on paper towels. Garnish, if desired, with fresh thyme sprigs.
Almond Crunch Bars Almond Crunch Bars File Under Candy l stick oleo l cup almonds l/2 c. sugar l Tbls. light corn syrup Use a round cake pan and line with foil. Butter foil generously. Take ingredients and heat in l0-inch skillet and stir constantly until mixture turns golden brown - about 5 - 6 minutes. Pour and spread in pan. Let cool l5 min. and lift off and break into pieces. Enjoy!! It's that simple! Sandra, Michigan e-mail hunterd@elmo.nmc.edu
Almond Crusted Sauteed Chicken Breast from USA Almond Crusted Sauteed Chicken Breast                    *  Exported from  MasterCook Mac  *                   Almond Crusted Saut=E9ed Chicken Breast Recipe By     : Salad Days Serving Size  : 4    Preparation Time :0:00 Categories    : Salad Days   Amount  Measure       Ingredient -- Preparation Method --------  ------------  --------------------------------    4      4 oz          skinless boneless chicken breast    2      tablespoons   lemon juice -- fresh    2      tablespoons   dry white wine -- sauvignon blanc                         salt and pepper -- to taste    2      tablespoons   extra virgin olive oil -- plus 1 teaspoon    1      cup           almonds -- sliced Place the chicken breasts on a large platter or baking sheet with sides. Sprinkle both sides of the breasts with lemon juice and white wine, and season each side with salt and pepper. Place the breasts, one at a time, between two sheets of lightly oiled aluminum foil or parchment paper. Uniformly flatter each breast with a meat cleaver or the bottom of a heavy duty saut=E9 pan. Crush the almonds into 1/8' to 1/4' pieces. Coat both sides of each chicken breast with the crushed almonds, gently pressing them into the chicken so that they adhere. Heat 1 tablespoon of olive oil in each of two large nonstick saut=E9 pans over medium high heat, or do one pan at a time. When the oil is hot, place 2 chicken breasts in each pan and saute for 4 minutes until golden brown. Turn the breasts and continue to cook for an additional 3 minutes. Remove the breasts from the pan  and transfer them to a baking sheet lined with paper towels to drain for a few seconds. Place a chicken breast on each salad. Serve immediately NOTES : This is served with Pan Seared Yukon Gold Potatoes with Green Beans, Jicama, Red Onion Relish, and Parsley Dressing
Almond Financier from PA, US This recipe makes 2 (two) 8x13-inch rectangular pans or 2 (two) 9-inch round pans. Prepare batter one day in advance. Ingredients 1 lb butter 15 egg whites 1 1/2 lb confectioner's sugar 7 oz almond flour 7 oz all-purpose flour Prepeat oven to 350 F. Mix confectioner's sugar, almond alour and all-purpose flour together. Lightly whip egg whites until fluffy. Mix whites into dry ingredient mixture, slowly incorporate the brown butter and chill overnight. Pour into greased pans and bake for 20 - 30 minutes or until top is golden brown.
Almond Pumpkin CharlotteAlmond Pumpkin Charlotte (france) from: Great Recipes of the world Nov 1982 30 single ladyfingers 2 envelopes unflavored gelatin 2/3 cup milk (I used skim milk) 1/3 cup dark rum 4 eggs, separated or 1 cup of Eggbeaters with 8 tablespoons of Just Whites 2/3 cups brown sugar 2 cups mashed pumpkin (canned or freshly made0 1 teaspoon grated orange peel 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1/4 teaspoon cloves, ground 1 cup whipping cream,whipped with 3 tablespoons sugar 1/2 cup toasted almonds. chopped additional whipped cream for topping. Trim off tip end of the ladyfingers to fit the height of an 8 inch springform pan. Stand ladyfingers in the pan with curved side against the side of pan. Set aside. In a large saucepan, combine gelatin, milk, rum, egg yolks (reserve whites for later) and 1/3 cup of sugar. stir over low heat to make a soft custard, 5-10 minutes. remove from heat. Stir in pumpkin, orange peel and spices. Set aside. In another bowl, beat egg white until soft peaks form. Gradually beat in remaining sugar. gently fold egg white mixture and whipped cream into pumpkin alternately. fold in almonds. Turn into prepared Ladyfinger-lined pan. Cover with plastic wrap and chill for 6 hours or up to 3 days. when ready to serve, remove springform.Pipe rosettes of whipped cream around edges of dessert. Note: I did not have ladyfingers. so I crushed some nuts with sugar and spread on the bottom of the pan and left the sides bare. I also do not own a cake decorator, so cut a tiny corner off a baggie, put the whipped cream in and piped blobs. looked fine, tasted good.
Almond Snack MixThis heart-healthy snack is quite a good alternative to cheese puffs and other such items... great for a Super Bowl party! Serves 4; 1/2 cup per serving 1/3 cup whole unsalted almonds 2/3 cup multibran or whole-grain cereal squares 1/2 cup low-fat granola cereal without raisins 1/4 cup dried apricot halves, cut into strips, or golden raisins 1/4 cup sweetened dried cranberries Preheat the oven to 350 F. Spread the almonds in a single layer on an ungreased baking sheet. Bake for 5 to 10 minutes, or until lightly toasted, stirring once or twice to ensure even baking. Transfer to a plate to cool completely. Meanwhile, in a large bowl, stir together the remaining ingredients. Stir in the cooled almonds. Cook's Tip: If all the snack mix isn't likely to be eaten on the day you make it, we recommend using the golden raisins. The moisture of the dried apricots may cause the cereal to lose its crispness over time. Be sure the almonds are completely cooled when you add them to the mix; otherwise, they will make it soggy. Nutrients per Serving Calories 174 Total Fat 6.5 g Saturated 0.5 g Polyunsaturated 1.5 g Monounsaturated 4.0 g Cholesterol 0 mg Sodium 72 mg Carbohydrates 29 g Total Sugars 14 g Dietary Fiber 5 g Protein 4 g Diabetic Exchanges 1 starch 1 fruit 1 fat
Almond TeaALMOND TEA 4 CUPS BOILING WATER 1/2 CUP LEMON JUICE 1 1/2 CUP SUGAR 4 TEA BAGS Steep 10 minutes. Add: 4 CUPS COLD WATER 1 TEASPOON ALMOND EXTRACT 1 TEASPOON VANILLA Steep first 4 ingredients for 10 minutes. Then add next 3 ingredients and chill. Makes 1/2 gallon.
Almond White Chocolate Bark 1 c Almonds; whole 8 oz White chocolate; chopped 1/2 c Dried apricot halves; quartered Spread almonds in a single layer in shallow pan. Place in cold oven; toast at 350 degrees 12 to 15 minutes, stirring occasionally, until lightly toasted. Cool. Melt white chocolate in top of a double boiler over very low heat. Remove from stove, and stir in almonds and apricots. Drop by heaping tablespoons onto waxed paper. Refrigerate until cool and hardened. Store in airtight container in refrigerator. Keeps up to 2 weeks. Makes 12 large candies...or 24 small.
Almost Fatless Chocolate Torte from UK Almost Fatless Chocolate Torte This is 1 of 60 new recipes from the UK cable TV channel Carlton Food Network added to the UK Recipe Archive this week. There are now 2746 recipes from CFN on-line at The UK Recipe Archive in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Almost Fatless Chocolate Torte Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Food Network Daily Food7 New Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 free range eggs 75 grams caster sugar -- (3oz) 350 grams cocoa content dark chocolate -- (12oz) 1 tablespoon liqueur of your choice Preheat oven to 180øC/350øF/gas mark 4. Melt the chocolate over a pan of simmering water. Set aside to cool. Whisk the eggs with the caster sugar for 5 minutes, until they have increased in size by four, and are pale and thick. Add the melted chococate, making sure it's not too hot, or the mixture will harden. You could put 1 tbsp of any type of liqueur you like in at this point, if you wish. Turn out into a grease proof lined loose bottomed cake tin (7 inches approx) and bake for 50 minutes, or until a knife inserted in the centre comes out clean. Cool in tin and turn out. To serve, dust with cocoa and choose one of the two recipes following: Converted by MC_Buster. -- Alan Hewitt
Aloo Mattar Ke Chop from UK Aloo Mattar Ke Chop This is 1 of 20 recipes in a new archive at No Cups Here! this week Femina Gourmet Kabobs, from the web site of the Indian webzine. Recipes are available for download in Mastercook and Mealmaster formats. This is just a taster of the 100's of Indian recipes to be added to No Cups Here! early next year. Go take a look! - http://www.atoc.demon.co.uk/recipes * Exported from MasterCook * Aloo Mattar Ke Chop Recipe By : Serving Size : 4 Preparation Time :0:40 Categories : Femina Gourmet Kabobs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 grams potatoes -- boiled, peeled and -- mashed 25 grams cornflour 25 grams rice flour salt to taste ***FOR THE GREEN PEA FILLING*** 100 milliliters oil 1/2 teaspoon cumin seeds oil -- (2 g) 100 grams frozen green peas -- blanched 1/2 teaspoon chilli powder -- (2 g) 4 green chillies -- chopped fine 20 grams coriander leaves -- chopped fine 5 g -- ginger, julienned salt to taste ADD cornflour, rice flour and salt to the mashed potatoes and mix well. Heat a little oil and season with cumin seeds. When they crackle, add green peas and all the remaining ingredients. Cook for a while and remove from heat. Divide the mashed potato into lemon sized portions. Roll into cup shapes and put a little green pea filling into each. Close the cups and shape into patties. Shallow fry in oil on a hot tawa over medium heat till brown. Serve hot with mint chutney. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - -- Alan Hewitt
Alsatian Blueberry and Almond Sour Cream Coffee Cake 1 3/4 stick butter or margarine ( butter preferred ) at room temperature 2 1/2 cups sugar 3 eggs room temperature 2 tsp vanilla or almond flavor 2 cups flour 2 tsp baking powder dash salt 1/4 cup ground almonds 1 cup sour cream 1 cup blueberries ( or other fruit such as cherries, dried cranberries etc. ) 1/2 cup sliced almonds 1/2 cup brown sugar Powder sugar Beautiful texture, moist and delicious. Preheat oven to 325F. Grease and lightly flour a 10 inch bundt or similar pan. Cream butter and sugar fluffy. Add eggs and vanilla with flavoring and salt till well mixed. Alternately add flour mixed with baking powder with the sour cream blending till well mixed. Stir in ground almonds and blueberries. Place batter in pan. Sprinkle with the almonds and then sprinkle evenly with brown sugar pressing into batter lightly with back of spoon. . Bake until tested done with toothpick about 70 to 90 minutes. Cool in pan for 15 minutes then carefully unmold cake unto platter. Let cool. Dust heavily with powder sugar. Yield 12 to 20 Improves with age, store leftovers in refrigerator.
Alu MattarALU MATTAR (North India) 3 large onions, in thin slivers 3 med. potatoes, peeled & cut in chunks 10 oz. pkg. frozen peas, defrosted 2 or 3 cloves garlic, chopped 1/2" ginger root, finely julienned & chopped 1 or 2 green chilies 1 tsp ground cumin 1/2 tsp ground coriander, optional 1 or 2 dry red chilies 1/4 tsp turmeric 1/4 tsp cayenne, optional 3 or 4 tbsp peanut oil or ghee (recipe below), or mixture of both salt & pepper to taste 1 tbsp chopped coriander leaves (spices may be increased, decreased, &/or varied, but do not omit cumin & turmeric) In a heavy sauce pan, sautee onions in the oil &/or ghee at a fairly high temperature, stirring frequently and adding small amounts of water if necessary to prevent burning. When the onions are transparent and brownish, add the garlic & ginger, stir briefly, and add potatoes, green chilies (whole) and red chilies. Stir a lot and, as before, add water if necessary. After about 5 minutes, depending on size of potato chunks, add spices and salt & pepper, stir briefly, and then add enough water to cover potatoes. Turn heat to low, cover pot, and simmer until potatoes are cooked through. Add peas & stir very briefly. Add more water if necessary (the onions should almost dissolve, creating a fair amount of gravy-like sauce). Add coriander leaves. Serve with rice. Ghee: in a small pan, melt about 1/2 pound unsalted butter. Bring it to a slow boil, skimming the foam as it rises to the top. Do not stir. After foam has stopped coming up, simmer slowly for about 10-15 minutes, uncovered. Turn off heat and let stand. Whatever milk solids are left will precipitate to bottom of pan. Allow to cool somewhat, and carefully pour into glass container, leaving particles behind. Ghee will keep, unrefrigerated, for a long time. from: Rose Kaplin. I live 2/3 of the year in New York, in Manhattan with the traffic and the noise, and 1/3 of the year in southern Maine, in the country, where there are big White Pine trees. Once spent a year-and-a-half in India, where I learned to eat, cook, & love the food. More to come.
Aluwala RotiServes 6. 2 C Whole Wheat Flour 1 T salt Water, for mixing Ghee Or Oil, for shallow frying -filling- 4 md. potatoes 1 sm onion, grated 1 T salt 1/2 tsp pepper 1 T coriander leaves, chopped Sift flour with salt. Slowly add water. Mix well. Make a stiff dough. Cover with a damp cloth for 20 minutes. Boil potatoes, peel and mash. Add salt, onion, pepper and coriander. Mix well. Divide into 8 portions. Knead dough well until smooth and pliable. Divide into 6 round balls. Flatten each ball slightly. Put one portion of filling in centre. Close up completely. Shape into round balls again. Roll out each ball on a lightly floured board into a round disk 6" (15 cm) diameter. Cook one at a time on a hot griddle over medium heat. Put about 1 or 2 tbsp ghee around the edge. Turn gently. Cook until sides turn golden brown in colour. Serve with unflavored yogurt.
Amaranth Stir Fry from BC, Canada * Exported from MasterCook * AMARANTH STIR FRY Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Amaranth -- uncooked 1/8 ts Sea salt 1 tb Olive oil 1 c Leeks -- sliced 1/2 c Mushrooms -- sliced 1/2 c Green peppers -- sliced 1 t Soy sauce 1/2 c Whole wheat bread crumbs 1/2 c Scallions -- sliced 1/2 c Pumpkin seeds -- toasted Rinse and drain amaranth. Dry roast amaranth in a hevy skillet over medium heat for 5 minutes. Bring 3 cups water and salt to a boil. Stir in amaranth and return to a boil. Lower heat and place a flame deflector or heat diffuser under the pot. Cover and simmer for 35 minutes or until all water is absorbed, stirring occasionally. Heat a skillet and brush generously with oil. Add leeks and saute for 5 minutes. Add mushrooms and peppers and saute for 10 minutes, stirring often. Sprinkle with soy sauce and one teaspoon water. Sprinkle bread crumbs over top of vegetables. Place amaranth on top of crumbs. Cover and heat through. Stir to combine all ingredients, place in a serving dish and garnish with scallions and pumpkin seeds. Per serving: 340 cal; 11 g prot; 237 mg sod; 51 g carb; 11 g fat; 0 mg chol; 93 mg calcium From DEEANNE's recipe files
Amaretti from Illinois, USA Amaretti 3 cups blanched, slivered almonds 1 1/2 cups white sugar 3 egg whites 1 teaspoon almond extract Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper. In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade. Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.
Amaretti 2from Australia Traditionaaly served at christmas time in Italy. 2 egg whites 1/4 teaspoon salt 1 cup sugar 1 cup chopped blanched almonds 3/4 teaspoon almond extract 1. Add salt to egg whites and beat until frothy. 2. Add sugar gradualy, beating until mixture is stiff but not dry. 3. Add almonds and almond extract and fold in gently. 4. Drop almond mixture on buttered and floured baking sheet by the teaspoon, shape into small mounds, leaving room between each mound. 5. Let stand 2 hours. 6. Bake at 190 degrees celcius for 12 minutes or until they are delicately brown in colour. (375° F.)
Amaretto Freeze3/4 oz. Amaretto 1 maraschino cherry 1/2 cup vanilla ice cream In a blender, combine ice cream and Amaretto. Blend until smooth. Serve in a cocktail glass, topped with maraschino cherry.
Amaretto Peach Cheesecake Amaretto Peach Cheesecake 3 Tbsp. butter 1/3 cup sugar 1 egg 3/4 cup flour 3 8-ounce pkgs. cream cheese, softened 3/4 cup sugar 3 Tbsp. flour 3 eggs 1 16-ounce can peaches**, drained and pureed 1/2 cup Amaretto Heat oven to 450F. Beat butter and sugar until light and fluffy. Add egg and blend well. Add flour and blend well. Spread into a 9-inch springform pan. Bake 10 minutes. Beat cream cheese, sugar, and flour until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and Amaretto and mix well. Pour over crust. Bake 10 minutes. Reduce oven temperature to 250F and continue baking 1 hour. Turn oven off and allow cheesecake to cool in oven for an additional hour. Cool to room temperature and then refrigerate for at least 4 hours (over night is best). I garnish this with toasted slivered almonds and peach slices. and an apricot glaze over the top. ** At this time of the year, whne peach are fresh and wonderfully flavored, substitute 1 1/2 pounds of fresh peaches. Plunge into boiling water for a few seconds and peel. Remove seed and coasrly dice. If they are very soft and ripe just puree, if they are a bit hard, I microwave them with a sprinkle of water for a minute of 2 and then puree. Cheers, Janet +-----------------------------@-------------------------------------------+ | Janet Morrissey @ You mean...you'll put down your rock, and | | "Mostly Harmless" @ I'll put down my sword, and we'll try to | | @ kill each other like civilized people? | | janetm@online.magnus1.com @ - The Princess Bride | +-----------------------------@-------------------------------------------+
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 cooky or if baked immediately they are much softer and delicate. Either way they are delicious. I bake mine the second way.
Angel Food Cake This Angel Food Cake is turned out very well and tastes great! The other recipe tastes good as well. Enjoy:-) * Exported from MasterCook Mac * Angel Food Cake Recipe By : The Good Housekeeping Cookbook Serving Size : 12 Preparation Time :0:10 Categories : Cake Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c powdered sugar -- sifted 1 c unbleached flour -- sifted 1 1/2 c egg whites -- whipped 1 1/2 tsps cream of tartar 2 tsps vanilla 1/4 tsp salt 1/4 c almond extract 1 c granulated sugar Preheat oven to 375. In a mixing bowl, combine powdered sugar and flour; set aside. In another mixing bowl, with mixer at high speed, beat egg whites, cream of tartar, vanilla, salt, and almond extract until well mixed. Beating at high speed, gradually sprinkle in granulated sugar, 2 tablespoons at a time; beat just until sugar is dissolved and egg whites stand in stiff peaks. Do not srcape sides of bowl during beating. With rubber spatula, fold in flour mixture, about 1/4 at a time, just until flour disappears. Pour mixture in unprepared 10" tube pan. With metal spatula, cut through batter to break large air bubbles. Bake for 35 minutes. - - - - - - - - - - - - - - - - - - Per serving: 179 Calories; 0g Fat (0% calories from fat); 4g Protein; 39g Carbohydrate; 0mg Cholesterol; 95mg Sodium NOTES : To freeze, place unfrosted cake in a freezer bag or airtight container. Seal, label, and freeze for up to 3 months. Thaw at room temperature about 3 hours. * Exported from MasterCook Mac * Berry Trifle Recipe By : Unknown Serving Size : 12 Preparation Time :0:10 Categories : Cake Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c water -- boiling 6 ozs raspberry gelatin powder 2 c cold water 2 c bananas -- sliced 21 ozs blueberry pie filling 1/2 angel food cake -- cut into 1" cubes 1/2 c orange juice 5 1/8 ozs fat-free vanilla pudding 2 1/2 c skim milk 1 c Cool Whip Lite® -- thawed blueberries -- for garnish raspberries -- for garnish In a mixing bowl, combine boiling water and gelatin; stir until gelatin dissolves, 2 minutes. Add cold water, stirring until slightly thickened. Stir in bananas and blueberry pie filling; set aside. Place cake cubes in a 13 x 9" pan. Drizzle orange juice over cake cubes, and toss well. Spoon gelatin mixture over the cake cubes and cover. Chill 30 minutes in the freezer. Meanwhile, prepare vanilla pudding according to package directions, using 2 1/2 cups of skim milk. Fold whipped topping into the vanilla pudding, and spread over gelatin mixture. - - - - - - - - - - - - - - - - - - Per serving: 244 Calories; 1g Fat (3% calories from fat); 5g Protein; 55g Carbohydrate; 1mg Cholesterol; 242mg Sodium Serving Ideas : Cover and chill until ready to serve. NOTES : When ready to serve, garnish with blueberries and raspberries. -- Anita A. Matejka Texas, USA
Angel's Stuffed Mushroomsfrom NSW, Australia 1 large field mushroom per person thickly slices of ripe tomato ¼ tespoon finely chopped fresh Greek Oregano, plus ¼ teaspoon finely chopped fresh sage, mixed together. ¼ cup grated tasty cheese ½ teaspoon Balamic vinegar wipe mushroom caps clean with a clean cloth. do not peel. preheat oven to 180ºC (350ºF) Place m/rooms onto an oven slide. cap side down. sprinkle with the mixed chopped herbs, then top with some of the grated cheese. a light sprinkle of Balsamic vinegar. now a slice of tomato, finally top off with the remaining cheese, light sprinkling Salt& Pepper. place in preheated oven until m/rooms are tender when tested w/- a skewer (about 30 minutes).
Anise Cookies from US Yield: 5 dozen. 3 Eggs, at room temperature 1 c Plus 2 tb sugar 1 3/4 c Unsifted all-purpose flour 1/2 ts Baking powder 1/2 ts Salt 1 1/2 ts Anise extract Grease and flour three cookie sheets. In large bowl, with electric mixer at medium speed, beat eggs until very thick and light. Gradually beat in sugar. Continue beating 20 minutes longer. At low speed, beat in flour, baking powder, salt; beat 1 minute. Add anise extract; beat just until blended. Drop by teaspoonfuls, 1/2 inch apart, on prepared cookie sheets. Swirl each, to make into a circle. Let stand at room temperature, uncovered, 8 hours, or overnight. Preheat oven to 325F. Bake cookies about 10 minutes, or until smooth and firm when pressed with fingertip. Cool cookies on wire rack. Then store in airtight container. Makes about 5 dozen.
Anise Cookies 2 from US Yield: 3 dozen. 2 c Flour 2 ts Ground anise seed (or 1 ts anise extract) 1/2 ts Baking powder 1/8 ts Salt 1 lg Lemon 2/3 c Sugar 1/2 c Vegetable shortening 5 3/16 tb Unsalted butter 1 Egg yolk 1 ts Vanilla extract 1 tb Sugar (for decoration) 1 ts Ground cinnamon (for decor.) Thoroughly stir together flour, anise, baking powder, and slat and set aside. Using a small sharp knife peel a thin layer of zest (without white membrane) from the entire lemon. Combine lemon zest and sugar in a food processor fitted with a steel blade. Process until zest is very finely minced. Add shortening and butter to the processor and process for one minute. Add egg yolk and vanilla and process 20 seconds longer. Add dry ingredients and continue processing just until they are blended. Divide dough in half and place each portion between large sheets of waxed paper and roll out to 1/8 inch thick. Check the underside of the dough to check for any creases. Slide dough onto a large tray or baking sheet and refrigerate for 15 minutes, or until the dough is chilled and slightly firm. Preheat oven to 375 degrees F. Lightly grease several baking sheets. Work one half of the dough at at time. Turn the dough over and peel the sheet of wax paper off of the dough and replace the paper loosely. Then turn the dough right side up. Peel off and discard the top sheet of paper. Using assorted 2 1/4 to 3" cookie cutters cut out cookies. Place in the oven and bake for 8-10 minutes or until just brown ant the edges. Remove from the oven and let stand for 3 minutes. Transfer to wire racks and let stand until cooled completely. Sprinkle cookies with the decoration mixture.
Anise Cookies 3 from US Yield: 6 dozen. 2 Eggs 170 g Sugar 170 g Flour 1 tb (heaped) ground anise seeds Beat the eggs and the sugar to fluffy cream. Add flour and anise. With 2 teaspoons place small heaps on your baking sheet. Let them dry overnight. Next morning heat your oven to 180 degrees Celsius(!) Bake the cookies for 8-10 minutes. They should keep their pale colour.
Anti-Vampire Pizza Anti-Vampire Pizza (dead easy too!) Base : any pizza base your heart desires. Sauce : raw garlic cloves, crushed or chopped, add enough olive oil to cover the garlic pieces. I usually snip in some fresh basil leaves and add a dash of Italian seasoning. Depending on your taste (and nutritional inclinations!), you can massage, drizzle or pour the oil onto the base, making sure you have a decent amount of garlic distributed on the crust. I usually end up using at least 3 cloves for a 10" pizza. Top with toppings of choice, and as much or as little mozzarella cheese as you like. Topping Variations : 1. Vegetarian For a 10" pizza, slice up 10 mushrooms and a medium-sized onion. Saute onions until limp, add mushrooms and cook until onions are golden. (For a double whammy, I used olive oil in which chopped garlic had been sitting for a day, and also added a clove of minced garlic to the saute mixture. A little nugget of garlic or herb butter will also add extra flavour, but that's optional.) Season to taste with a teaspoon (or more!) of lime or lemon juice, and pepper. 2. Garlicky Shrimp Both fresh and cooked shrimp are fine for this. As for the veggie pizza, saute an onion and a clove of garlic. Chuck the peeled shrimp in halfway if you're using the raw stuff, if not, add cooked shrimp when the onion/garlic mixture is golden. Whack them around so they are well coated. Adding some rosemary, basil and/or a dash of Italian seasoning is also nice. ~Su-Lyn % Pflueckt Rosenknospen, solange es geht^ ^Seah % die Zeit sehr schnell euch enteilt ~ ~ceteris paribus, vice versa % dieselbe Blume, die heute noch steht ^ ^www.singnet.com.sg/~sulyn % ist morgen dem Tode geweiht. ~
Antipasto Salad Bowl Hi everyone! Here's a great, easy antipasto recipe! ANTIPASTO SALAD BOWL 1 small head romaine lettuce, broken in bite-size pieces 1 cup cooked green beans 1 cup cooked zucchini 4 slices salami, cut into thin sticks or slices 1 small green pepper, halved, seeded and diced 1/2 cup sliced black olives 1/2 cup any type bottled Italian salad dressing Grated Parmesan cheese Place lettuce in a large salad bowl; add green beans, zucchini, salami, green pepper and olives. Drizzle salad dressing over and toss to blend; sprinkle with Parmesan cheese and toss again. Julie Michigan, USA
Anzac BiscuitsDuring World War 1, the wives, mothers and girlfriends of the Australian soldiers were concerned for the nutritional value of the food being supplied to their men. Here was a problem. Any food they sent to the fighting men had to be carried in the ships of the Merchant Navy. Most of these were lucky to maintain a speed of ten knots (18.5 kilometers per hour). Most had no refrigerated facilities, so any food sent had to be able to remain edible after periods in excess of two months. A body of women came up with the answer - a biscuit with all the nutritional value possible. The basis was a Scottish recipe using rolled oats. These oats were used extensively in Scotland, especially for a heavy porridge that helped counteract the extremely cold climate. The ingredients they used were: rolled oats, sugar, plain flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water. All these items did not readily spoil. At first the biscuits were called Soldiers' Biscuits, but after the landing on Gallipoli, they were renamed ANZAC Biscuits. A point of interest is the lack of eggs to bind the ANZAC biscuit mixture together. Because of the war, many of the poultry farmers had joined the services, thus, eggs were scarce. The binding agent for the biscuits was golden syrup or treacle. Eggs that were sent long distances were coated with a product called ke peg (like Vaseline) then packed in air tight containers filled with sand to cushion the eggs and keep out the air. As the war drew on, many groups like the CWA (Country Women's Association), church groups, schools and other women's organisations devoted a great deal of time to the making of ANZAC biscuits. To ensure that the biscuits remained crisp, they were packed in used tins, such as Billy Tea tins. You can see some of these tins appearing in your supermarket as exact replicas of the ones of earlier years. Look around. The tins were airtight, thus no moisture in the air was able to soak into the biscuits and make them soft. Most people would agree there is nothing worse than a soft biscuit. During World War 2, with refrigeration in so many Merchant Navy Ships, the biscuits were not made to any great extent. It was now possible to send a greater variety of food, like fruit cake. ANZAC biscuits are still made today. They can also be purchased from supermarkets and specialty biscuit shops. Around ANZAC Day, these biscuits are also often used by veterans' organisations to raise funds for the care and welfare of aged war veterans. 1 cup plain flour 1 cup rolled oats (regular oatmeal) uncooked 1 cup desiccated coconut 1 cup brown sugar 1/2 cup butter 2 tbsp golden syrup (or honey) 1 tsp bicarbonate of soda 2 tbsp boiling water Combine the flour (sifted), oats, coconut and sugar in a bowl. Melt the butter and Golden Syrup (or honey) in a saucepan over a low heat. Mix the bicarbonate of soda with the water and add to the butter and Golden Syrup. Pour the liquids into the dry ingredients and mix well. Spoon dollops of mixture, about the size of a walnut shell, onto a greased tin leaving as much space again between dollops to allow for spreading. Bake in a moderate oven, 180C / 350F, for 15-20 minutes. Cool on a wire rack and seal in airtight containers. Notes The American tablespoon is a little smaller than the British tablespoon, so be generous with your Golden Syrup (or Honey) and Water. If you have any thoughts of keeping the biscuits for any length of time I suggest you keep them in a padlocked container! For a little variety you may wish to add 2 teaspoons of ginger spice or even Wattle Seeds, a recent addition but don't ask me where to get them.
Appelbeignets DUTCH APPLE FRITTERS(Appelbeignets) from:Great Recipes of the world Nov 1982 8-10 apples peeled, cored and sliced or cut into rounds at 1/3 inch thick 2 cups all-purpose flour, sifted 1 12 oz can or bottle of ale 1/2 teaspoon salt Oil, lard or shortening confectioners' sugar Combine ale, flour and salt with a form or whisk, until mixture is smooth. Dip apple slices in mixture. Fry in deep fat or in 1 inch of oil in heavy skillet at 370 degs frying temperture. Drain. sprinkle with confectioners' sugar. Serve immediately. serves 4-6
Apple and Cinnamon Cheesecake from UK Apple and Cinnamon Cheesecake This is 1 of 100 new recipes added to the Sainsbury's archive at The UK Recipe Achive this week. There are now 1300 recipes from the UK Supermarket chain's website on-line in both Mastercook and Mealmaster formats. I believe Graham Crackers can be substituted for digestive buscuits. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Apple And Cinnamon Cheesecake Recipe By : Serving Size : 1 Preparation Time :2:00 Categories : Sainsbury13 Sainsbury's Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Bramley apples -- peeled and roughly -- chopped 50 grams unsalted butter -- (2oz) 125 grams digestive biscuits -- (4oz) 2 200 g Creamery Lite soft cream cheese 2 medium sized eggs -- beaten 3 teaspoons cornflour 2 teaspoons ground cinnamon 200 milliliters double cream -- (7 floz) Pre-heat the oven to 180 C, 350 F, Gas Mark 4. Place the apple with 3 tablespoons of water into a saucepan over a moderate heat. Cook the apple for approximately 10 minutes until it becomes soft and pulpy , stirring occasionally. Place the cooked apple into a blender or food processor and blend for 30 seconds. Pour the puree onto a plate to cool for 10 minutes. Whilst the apple is cooling, place the biscuits into the blender or food processor and blend for 30 seconds. Melt the butter in a saucepan over a moderate heat. Add the biscuit crumbs to the melted butter and mix well. Pour the crumb mixture into a 20cm ( 8 inch )loose based ( spring form clip ) tin and press the crumb mixture down. Refrigerate the base until the cheese mixture is ready for use. Place the cream cheese and sugar in a mixing bowl and beat well for approximately two minutes. Add the beaten eggs , cornflour , apple puree and spice and mix until incorporated . Pour in the cream and mix for a further minute. Pour the cheesecake mixture onto the biscuit base. Place the tin onto a baking sheet and place into the pre-heated oven. Bake the cheesecake for 1 hour and then turn the oven off leaving the cheesecake in the oven for a further 30 minutes Cool the cheesecake in the tin. Notes Serve at room temperature with soured cream. Converted by MC_Buster. NOTES : A fabulous baked cheesecake lightly spiced with cinnamon. The texture is light and moussey and this works well with the fruit and spice. -- Alan Hewitt
Apple Cake from Bronx, NYC Apple Cake ( AEblekage)Denmark source:The wonderful World of cooking 2 pounds apples, pared, quartered, and cored sugar to taste 1 teaspoon vanilla 4 cups dry bread crumbs or 4 cups cake crumbs 2 cups fruit jam 1 cup butter, melted 1/2 cup heavy cream, whipped 1 cup red currant jelly Cook apples with a little water until soft. Press through sieve. Add sugar and vanilla. Spread successive layers of crumbs, applesauce, crumbs, and jam in greased baking dish, ending with layer of crumbs. Press down in dish. Pour butter over. Bake at 400 degF. for 30 minutes. cool. Garnish with whipped cream and jelly. serves 8 note: You can substitute bottled apple sauce adding vanilla and if needed, more sugar.
Apple Cake With Frosting Hi everyone! With autumn right around the corner (at least here in Michigan!--it's too cold too soon) and apple season too, here are two apple cake recipes for you all to try! APPLE CAKE WITH FROSTING 1 1/2 cups vegetable oil 2 cups sugar 3 eggs 3 cups flour 1 1/2 tsp baking soda 1/2 tsp salt 1 1/2 tsp cinnamon 3 cups chopped apples 1 cup pecans 1 tsp vanilla 1 cup coconut (this is optional) Beat oil, sugar and eggs together in a bowl. Add rest of ingredients and beat well. Pour into a greased 13x9 inch baking pan and bake at 350 degrees for 55-60 minutes. Frost cake when slightly cooled. FROSTING: 1/2 cup butter 1/2 tsp salt 1 cup firmly packed brown sugar 2 tbs evaporated milk Place in saucepan and heat to melt butter and dissolve sugar. Add confectioner's sugar to mixture to thicken to desired spreading consistency. Enjoy! Julie Michigan, USA
Apple Caramel Dessert APPLE CARAMEL DESSERT from: Good Housekeeping Illustrated Microwave Cookbook serves6 3/4 cup all purpose flour 3 tablespoons dark brown sugar 3/4 teaspoon ground cinnamon 2 tablespoons shortening 5 tablespoons butter or margarine, chilled 2-3 tablespoons ice water 4 tablespoons sugar 3 tablespoons cold water 8 small apples, peeled, cored and thickly sliced Ice Cream or Heavy or whipping cream 9" broiler safe pie plate In food processor , process flour, dark brown sugar, and cinnmon until blended. Add shortening and 3 tablespoons chilled butter or margarine. Process until mixture resembles coarse crumbs or use plastry blender or fingertips. Into mixture sprinkle 2 tablespoons ice water. With pulsing motion, process just until mixture begins to hold together. If necessary, add another tablespoon of ice water. Do not over process or mixture will be tough. Shape into ball. Flatten slightly, wrap in waxed paper and refridgerate 30 minutes. Prepare caramel. In pie plate, Place remaining butter . Heat, covered with paper towel on HIGH (100%power) 45 seconds, or until melted. Stir in sugar and cold water. Cook on HIGH 6-9 Minutes, without stirring. Just until mixture turns golden, watching carefully since caramel burns easily and continues to cook and darken when removed from oven. (I check this every 2 minutes) Remove pie plate from oven. Stir caramel once to distribute color evenly. In caramel, carefull arrange apple slices in concentric circles. (there will be enough for 2-3 layers) On lightly floured surgace, with floured rolling pin, roll dough into 9 inch round, 1/4 inch thick. Place on top of apples. Cook on HIGH 7-10 minutes., Until sruface looks dry. Lightly brown under preheated broiler. Let stand on heat safe surface 5 minutes. with knife, loosen dessert from side of pie plate. Invert pie plate onto serving platter. Carefully remove pie plate to unmold dessert. With rubber spatula, loosen any slices sticking to pie plate. Place on top of dessert. Serve warm or cover and chill to serve later. I like this warm with a scoop of vanilla icecream or cold with sweetened whipped cream or fruit sauce.
Apple Cheese Crisp from Winchester, VA, USA Apple Cheese Crisp Hello, Dave! Once again my conscience is getting the better of me for enjoying all the recipes and not submitting many - so here I go. Winchester, Virginia, is surrounded by apple orchards. So this time of year I never seem to have enough recipes to use them. This recipe was given to me and was supremely delicious! Hope y'all enjoy! Apple Cheese Crisp Filling: 5 medium apples ½ cup sugar ½ cup brown sugar 1 tsp grated lemon peel ½ tsp cinnamon ½ tsp coriander (optional) 2 Tbsp water or cider 1 Tbsp lemon juice Topping: 1 cup flour ½ cup sugar 1 tsp salt 1 cup shredded sharp cheddar ½ cup butter Preheat over to 325 degrees. Peel, core and slice apples. Place apples into buttered 8 x 8 baking dish. Combine sugar, brown sugar, lemon peel, cinnamon and coriander. Sprinkle over apples. Mix well with your hands. Combine water/cider and lemon juice. Sprinkle mixture over apples. In medium bowl (or food processor) combine ingredients for topping. Mix until crumbly. Put topping over apples, patting down with your hands. Bake for 55-60 minutes until mixture is golden brown and bubbles up in the center. Serve warm with cream, whipped topping or ice cream. (NOTE: ANY apples can be used in this. It is a quick use for leftover “eating” apples such as Red Delicious.)
Apple Cider Sauce1/2 c. dark brown sugar (less for sweet cider) 3 c. apple cider 3/4 tsp. ground cloves 1/8 tsp. ground cinnamon 1/4 tsp. ground nutmeg 7 tsp. cornstarch 2 Tbsp. water 1 1/2 tsp. lemon juice Combine brown sugar, apple cider, cloves, cinnamon and nutmeg in saucepan. Boil. Combine cornstarch and water in separate bowl. Slowly add cornstarch mix to boiling apple cider, stirring constantly until the sauce thickens slightly. Remove sauce from heat. Stir in lemon juice.
Apple Crisp Hello, I just took a pan of this out of my oven.......so I thought that I might so ahead and send it out. Makes you house smell wonderful, and is a great fall dessert, especially when the meal is a pork roast!! Enjoy!! APPLE CRISP 5 cups Golden Delicious apples - peeled and sliced 1/2 cup sugar 1/2 cup butter or margarine 3/4 cup quick-cooking rolled oats 1/2 cup unsifted all-purpose flour 1/2 cup sugar 1/2 cup chopped nuts (almonds or pecans) Combine apple slices and 1/2 cup sugar in bottom of a 2-quart casserole. Mix butter, oats, flour, 1/2 cup sugar and nuts. Sprinkle butter and oat mixture over apples. Bake in preheated 350 degree oven for about 1 hour until topping is browned and apples are tender. Serve warm. This is delicious topped with a scoop of vanilla ice cream.
Apple Dapple CakeThis is my favorite apple pie. APPLE DAPPLE CAKE 3 eggs 1 tsp. soda 1-1/4 cup oil 2 tsp. vanilla 2 cups sugar 3 cups chopped apples 3 cups plain flour 1-1/2 cups chopped pecans 1 tsp. salt Mix eggs, oil, and sugar well. Add flour, salt and soda (mixed well), then vanilla, apples and nuts. Spread in well-greased tube pan. Bake at 350 d. 1 hr. While hot, use ice pick to poke holes in cake. Spread topping on while hot. Cool and remove from pan. Topping: Combine in saucepan 1 cup brown sugar, 1/4 cup milk, 1/2 cup margarine. Bring to a boil and simmer 2-1/2 minutes. This is really delicious!! Judy Howle Columbus, Mississippi howle@ebicom.net
Apple Date Crisp from UK Apple Date Crisp This is 1 of 613 Taste Of Home recipes in a new archive at The UK Recipe Archive this week in both Mastercook and Mealmaster formats. To download go to http://ukrecipes.co.uk/ * Exported from MasterCook * Apple Date Crisp Recipe By : TASTE OF HOME DEC/JAN 1996 Serving Size : 6 Preparation Time :0:00 Categories : Tasteofhome1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups peeled tart apples -- sliced 2 cups dates -- chopped 2/3 cup packed brown sugar 1/2 cup all-purpose flour 1 teaspoon ground cinnamon 1/3 cup butter or margarine 1 cup chopped nuts additional apple slices -- optional Combine the apples and dates in an ungreased 13x9x2" baking dish. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Add nuts; sprinkle over apples. Bake at 375 degrees for 35-40 minutes or until the apples are tender. Serve warm. Garnish with apple slices if desired. Yield: 6-8 servings.
Apple Everything Cake from New York, USA 1 cup oil 1/4 cup half and half or milk 2 cups sugar 4 eggs 3 cups flour 1 tsp baking soda 1 tsp baking powder 1/4 tsp salt 2 tsp pure vanilla or almond extract etc. 3 small apples peeled and coarse chopped 1/4 cup dark raisins 1/4 cup chocolate chips 1/3 cup chopped walnuts, almonds or pecans 1/4 cup flaked coconut 1/4 cup drained and chopped maraschino cherries powdered sugar mixed with cocoa as garnish This recipe is very simple and delicious and tastes best when aged. Because my recipe does not include any cinnamon ( I don't care for the brownish batter color ) , use of a pure flavor extract is very important. I send this cake often as part of a care package to my daughter in college. Grease and flour a large fluted cake pan. Preheat oven to 325F. Beat oil, milk, extract and sugar till well combined. Beat in eggs to combine. Sift dry ingredients together and beat into to wet mixture and combine well. Stir in fruits and nuts.Turn batter into pan and bake until tested done with wooden toothpick- about 60 to 75 minutes. Cool in pan 15 minutes and remove to rack to cool well. Wrap overnight before slicing for best flavor. Dust with sugar/cocoa. 1 large moist cake. Freezes well. Visit Joan and Larry's Homepage Home of: Joan's Baking and Culinary Adventures http://www.pipeline.com/~rosskat/
Apple Ginger Upside-Down Cakefrom UK Apple Ginger Upside-Down Cake This is 1 of 95 Gourmet & Bon Appetit recipes in a new archive at The UK Recipe Archive this week. These recipes are from January and February 1990 - old but good! To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Apple Ginger Upside-Down Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : February 1990 Gourmet/Bon Appetit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 stick unsalted butter -- melted (1/4 cup) 1/4 cup firmly packed light brown sugar 2 tablespoons finally chopped crystallized ginger plus -- additional for garnish 2 tablespoons currants or raisins 1 large MacIntosh or Granny Smith apple -- peeled, cored, and sliced thin 1 tablespoon fresh lemon juice 1/2 cup all-purpose flour 1/2 teaspoon double-acting baking powder 1/4 teaspoon salt 1/2 teaspoon cinnamon 2 large eggs 1/4 cup plus 2 tablespoons granulated sugar 1/2 teaspoon vanilla whipped cream or vanilla ice cream as an accompaniment Onto an 8-inch round cake pan pour the butter, swirling the pan, and sprinkle it with brown sugar, 2 tablespoons of the ginger, and the currants. In a small bowl toss the apple slices with the lemon juice and arrange them evenly over the currants. Into another small bowl sift together the flour, the baking powder, the salt, and the cinnamon. In a bowl with an electric mixer beat the eggs with the granulated sugar and the vanilla for 3 to 5 minutes, or until the mixture is thick and pale and forms a ribbon when the beaters are lifted. Fold in the flour mixture gently but thoroughly, pour the batter over the apple slices, and bake the cake in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until the tester comes out clean. Run a sharp knife around the edge of the pan, invert the cake onto a serving plate, and serve it warm with the whipped cream, sprinkled with the additional ginger. Gourmet February 1990 Converted by MC_Buster. -- Alan Hewitt
Apple Lasagna Title: Apple Lasagna Categories: Desserts Yield: 12 servings 2 c Shredded cheddar cheese 1 c Ricotta cheese 1 Egg; lightly beaten 1/4 c Sugar 1 ts Almond extract 2 20 oz. cans apple pie filling 8 Lasagna noodles, cooked; rinsed 6 tb All-purpose flour 6 tb Packed brown sugar 1/4 c Quick-cooking oats 1/2 ts Ground cinnamon ds Ground nutmeg 3 tb Margarine 1 c Dairy sour cream 1/3 c Packed brown sugar Recipe by: Cindy Revelle Combine Cheddar cheese, ricotta cheese, egg, granulate sugar and almond extract in medium bowl; blend well. Spread 1 can apple pie filling over bottom of greased 13x9" pan. Layer 1/2 of the noodles over filling, then spread cheese mixture over noodles. Top with remaining noodles, then remaining can of apple pie filling. Combine flour, 6 Tbls brown sugar, oats, cinnamon and nutmeg in small bowl. Cut in margarine until crumbly. Sprinkle over apple pie filling. Bake in preheated 350F oven 45 minutes. Cool 15 minute. Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover; refrigerate. To serve, cut lasagna into square and garnish with sour cream mixture.
Apple Nut Cake Here's an old recipe that my mom passed down to me. You can tell it's old because it asks you to start in a cold oven and uses oleo (mom said that was used during WWII). I request this for my birthday every year. APPLE NUT CAKE (Don't use mixer and begin in cold oven) Mix: 1 1/4 cup oil 2 cups sugar 3 beaten eggs Add: 2 large, peeled, finely chopped apples 1 cup chopped nuts - pecans or walnuts Sift: 3 cups flour 1 teaspoon salt 1 teaspoon soda add sifted mixture to above 1/3 at a time, then Add: 2 tsp. vanilla Bake in 325! oven (start cold) for 1 1/2 hours in greased tube pan. After cooling, poke holes all over and cover with glaze (below). BROWN SUGAR GLAZE 1 stick butter or oleo 1 cup brown sugar 1/4 cup evaporated milk 1 teaspoon vanilla Cook butter and sugar over low heat until butter melts. Add evaporated milk. Bring to hard boil. Cool and stir; beat with a spoon. Add vanilla. Pour slowly over cake - EAT!! Brenda Turner, Santa Clara, CA USofA mine not my employers!
Apple Pecan Crumb Pie Hi everyone! This pie is delicious with ice cream on a summer day! APPLE PECAN CRUMB PIE 6 large apples (I use Granny Smith) 1 9" deep dish pie shell 1 cup sugar 1 tsp cinnamon 3/4 cup flour 1/2 cup butter or margarine 1 cup ground pecans Pare apples; cut into slices and arrange in pie shell. Mix 1/2 cup sugar with cinnamon and sprinkle over apples. Sift 1/2 cup sugar with flour; cut in butter until crumbly. Add pecans and sprinkle over apples. Bake at 400 degrees for 40-50 minutes. Julie Michigan, USA
Apple Pie Bread from posted by pinkymac at IDunno's site. 1-1/2 teaspoons active dry yeast 1-1/2 teaspoons ground cinna